Great for Thanksgiving! Ooey-gooey.
Ingredients:
- 1 tablespoon butter
- 1 tablespoon cocoa powder
- 1/2 cup butter, softened
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/4 cup packed brown sugar
- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 2 cups pecan halves or pieces
- 1 1/2 cups dark chocolate chips
- 1 cup sweetened flaked coconut
Directions:
Preheat oven to 350F. Grease a 13x9" glass baking pan with 1 tablespoon butter. Sprinkle 1 tablespoon cocoa powder in the pan, tapping the pan so that all buttered surfaces are coated with the cocoa, then shake out any excess cocoa powder.
Use a hand mixer on low speed to beat together the 1/2 cup softened butter, 1 1/2 tablespoons cocoa powder, and 1/2 teaspoon salt. Then gradually add the 1 1/2 cups flour and 1/4 cup brown sugar, until well combined into a coarse crumb texture.
Press the crust into the prepared 13x9" pan. Bake for 12-15 minutes, or until lightly browned.
Meanwhile, beat the eggs in a large bowl. Add the corn syrup, 3/4 cup brown sugar, melted butter, and vanilla to the eggs; whisk together. Fold in the pecans, chocolate chips, and coconut.
Pour the filling into the baked crust. Bake for an additional 22-27 minutes, or until the bars are set. If desired, sprinkle the baked bars with flake salt for a garnish. Place the pan on a wire rack to cool completely, then cut into bars.
Friday, November 30, 2018
Aunt Nancy's Cranberry Orange Relish
Great at Thanksgiving!
Ingredients:
- 1 bag (12oz) whole fresh cranberries, well washed and patted dry
- 1 thin skinned, seedless orange, well washed and dried
- 1 cup sugar
Directions:
Make sure there are no seeds in the orange. Cut the orange into quarters, then chop roughly.
Place the orange pieces and cranberries in a food processor and chop them up.
Transfer to a glass or ceramic serving bowl and add the sugar. Cover with plastic; let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.
Ingredients:
- 1 bag (12oz) whole fresh cranberries, well washed and patted dry
- 1 thin skinned, seedless orange, well washed and dried
- 1 cup sugar
Directions:
Make sure there are no seeds in the orange. Cut the orange into quarters, then chop roughly.
Place the orange pieces and cranberries in a food processor and chop them up.
Transfer to a glass or ceramic serving bowl and add the sugar. Cover with plastic; let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.
Monday, November 5, 2018
Cauliflower Gratin
Ingredients:
1 large head cauliflower
1 c heavy cream
1/2 c milk
2 cloves garlic, minced
3 T. butter
1/2 t. black pepper
1/2 t. salt
1/8 t. nutmeg
1 c. cheddar cheese
2 t. fresh thyme (or equivalent dried)
1 T olive oil
1/4 c. Italian-style bread crumbs
1/2 c. parmesan
Directions:
1. Preheat oven to 400 degrees.
2. Prepare and boil cauliflower florets in pot of salted water for 2-3 minutes, then drain. Do not overcook (cauliflower will cook in oven later).
3. Combine cream, milk, and garlic in a saucepan over low heat. Simmer for 3 minutes.
4. Combine cauliflower, cream mixture, melted butter, pepper, salt, nutmeg, and cheddar (if using dried thyme, add it here or wait until the very end for fresh thyme). Transfer to baking dish and cover with foil. Bake for 30 minutes.
5. Combine olive oil, bread crumbs, and parmesan in small bowl. Remove foil, add bread crumb mixture, and bake another 10-20 minutes.
1 large head cauliflower
1 c heavy cream
1/2 c milk
2 cloves garlic, minced
3 T. butter
1/2 t. black pepper
1/2 t. salt
1/8 t. nutmeg
1 c. cheddar cheese
2 t. fresh thyme (or equivalent dried)
1 T olive oil
1/4 c. Italian-style bread crumbs
1/2 c. parmesan
Directions:
1. Preheat oven to 400 degrees.
2. Prepare and boil cauliflower florets in pot of salted water for 2-3 minutes, then drain. Do not overcook (cauliflower will cook in oven later).
3. Combine cream, milk, and garlic in a saucepan over low heat. Simmer for 3 minutes.
4. Combine cauliflower, cream mixture, melted butter, pepper, salt, nutmeg, and cheddar (if using dried thyme, add it here or wait until the very end for fresh thyme). Transfer to baking dish and cover with foil. Bake for 30 minutes.
5. Combine olive oil, bread crumbs, and parmesan in small bowl. Remove foil, add bread crumb mixture, and bake another 10-20 minutes.
Tuesday, September 25, 2018
Virginia Crab Cakes
Ingredients:
- 1 large egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon ground mustard
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared mustard
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb lump crabmeat, drained
- 2 slices white bread, finely crumbled (about 1 1/2 cups)
- 3 tablespoons canola oil
Directions:
In a large bowl, mix the first eight ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-inch-thick patties.
Heat oil in a skillet over medium-high heat. Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.
- 1 large egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon ground mustard
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared mustard
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb lump crabmeat, drained
- 2 slices white bread, finely crumbled (about 1 1/2 cups)
- 3 tablespoons canola oil
Directions:
In a large bowl, mix the first eight ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-inch-thick patties.
Heat oil in a skillet over medium-high heat. Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.
Saturday, August 4, 2018
Bacon strips with Dijon Mustard
1/2 lb (6-7 slices) bacon (Thick-style is best)
2 T. mustard (Dijon is best)
1/2 c. brown sugar
Line a cookie sheet or pan with aluminum foil so that the foil extends over all four sides.
Cut bacon slices into thirds. Spread one side of each strip of bacon with mustard.
Break apart any lumps of sugar and place on a plate. Dip the mustard side of bacon into the brown sugar and place on cookie sheet with sugar side up. Do not overlap strips, it will be very sticky.
Bake at 350 degrees for 15-20 minutes or until golden brown. Watch carefully the last few minutes to prevent burning, but it needs to be crispy so don't under-cook it either.
It will be very sticky so serve on a single layer, on a plate that it won't stick to.
2 T. mustard (Dijon is best)
1/2 c. brown sugar
Line a cookie sheet or pan with aluminum foil so that the foil extends over all four sides.
Cut bacon slices into thirds. Spread one side of each strip of bacon with mustard.
Break apart any lumps of sugar and place on a plate. Dip the mustard side of bacon into the brown sugar and place on cookie sheet with sugar side up. Do not overlap strips, it will be very sticky.
Bake at 350 degrees for 15-20 minutes or until golden brown. Watch carefully the last few minutes to prevent burning, but it needs to be crispy so don't under-cook it either.
It will be very sticky so serve on a single layer, on a plate that it won't stick to.
Quinoa breakfast bowl
1/3 c. cooked Quinoa (I cook 1 cup at a time and save the extra for later)
Dried cranberries or gogi berries (may be soaked for 10 minutes to re-hydrate some)
Banana (mashed and/or sliced), blueberries, or other fruit
1/4 c. milk (or almond milk)
1 T. or more maple syrup, to taste
1/4 t. ground cinnamon
1/2 t. vanilla extract
1 T. walnuts, almonds, pumpkin seeds or other nuts/seeds
Combine ingredients. Quinoa can be warm or cold.
Dried cranberries or gogi berries (may be soaked for 10 minutes to re-hydrate some)
Banana (mashed and/or sliced), blueberries, or other fruit
1/4 c. milk (or almond milk)
1 T. or more maple syrup, to taste
1/4 t. ground cinnamon
1/2 t. vanilla extract
1 T. walnuts, almonds, pumpkin seeds or other nuts/seeds
Combine ingredients. Quinoa can be warm or cold.
Honey Tilapia
1 egg
2 t. honey
1-2 c. crushed crackers
1-1.5 lbs fish (tilapia, walleye...)
canola oil
lemon, parsley, tartar or other sauces, as desired
Beat egg with honey in one bowl. Crackers in another (with salt, if needed). Dip fish in egg, then crackers.
Cook in a skillet for 3-5 minutes per side, over medium heat or until golden and fish flakes easily.
2 t. honey
1-2 c. crushed crackers
1-1.5 lbs fish (tilapia, walleye...)
canola oil
lemon, parsley, tartar or other sauces, as desired
Beat egg with honey in one bowl. Crackers in another (with salt, if needed). Dip fish in egg, then crackers.
Cook in a skillet for 3-5 minutes per side, over medium heat or until golden and fish flakes easily.
Skillet Plum Chicken Tenders
1/2 t. garlic salt
1/2 t. lemon-pepper or similar seasoning
1.5 lbs chicken tenderloins or breasts cut into pieces
1 T. olive oil
2 cups sliced fresh plums
1/2 c. diced red onion
1/3 c. jelly (apple, choke cherry...)
1 T. grated gingerroot (or dried equivalent)
2 t. reduced-sodium soy sauce
1/2 t. dried thyme
1 T. cornstarch
2 T. white wine
1 T. sesame seeds, toasted
Sprinkle garlic salt and lemon-pepper seasoning over chicken. Heat oil and brown chicken over medium high heat. Add plums and red onion; cook and stir for 1-2 minutes.
Reduce heat and add next five ingredients. Combine cornstarch and wine and stir into pan. Cook, covered, until chicken is done and plums are tender, about 10 minutes. Sprinkle with sesame seeds before serving.
1/2 t. lemon-pepper or similar seasoning
1.5 lbs chicken tenderloins or breasts cut into pieces
1 T. olive oil
2 cups sliced fresh plums
1/2 c. diced red onion
1/3 c. jelly (apple, choke cherry...)
1 T. grated gingerroot (or dried equivalent)
2 t. reduced-sodium soy sauce
1/2 t. dried thyme
1 T. cornstarch
2 T. white wine
1 T. sesame seeds, toasted
Sprinkle garlic salt and lemon-pepper seasoning over chicken. Heat oil and brown chicken over medium high heat. Add plums and red onion; cook and stir for 1-2 minutes.
Reduce heat and add next five ingredients. Combine cornstarch and wine and stir into pan. Cook, covered, until chicken is done and plums are tender, about 10 minutes. Sprinkle with sesame seeds before serving.
Blueberry, corn, and Feta Salad
3-4 cups sweet corn, cooked
1-2 T. olive oil
3 T. balsamic vinegar (white if you don't want the corn to take on the darker color)
1 T. chives, plush garnish
1/2 t. salt
1/4 t. pepper
1 cup blueberries
1/2 cup crumbled feta cheese
Whisk oil, vinegar, chives, salt, and pepper. Toss with corn. Fold in blueberries and feta and chives, if desired.
1-2 T. olive oil
3 T. balsamic vinegar (white if you don't want the corn to take on the darker color)
1 T. chives, plush garnish
1/2 t. salt
1/4 t. pepper
1 cup blueberries
1/2 cup crumbled feta cheese
Whisk oil, vinegar, chives, salt, and pepper. Toss with corn. Fold in blueberries and feta and chives, if desired.
Spicy Potatoes with Garlic Aioli
The potato recipe itself still needs a little experimentation, but the aioli is great.
1.5 lbs potatoes, cut into 1.5 inch cubes (about 4 potatoes)
1-2 T. butter (or olive oil or coconut oil)
2 garlic cloves
1 T. smoked paprika
1 t. garlic powder
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4-1/2 t. crushed red pepper flakes
1/4 t. pepper
Aioli
1/2 mayo
1 T. lemon juice
1-2 garlic cloves
1/2 T fresh chives plus garnish
1 t. red wine vinegar
1/4 t. pepper (and salt, if needed)
Preheat oven to 375 degrees. Boil potatoes for 8-10 minutes or until almost tender. Drain and pat dry with paper towels. Toss with butter and garlic.
Combine paprika, garlic powder, chili powder, cumin, salt, pepper flakes, and pepper. Toss with potatoes.
Transfer to greased 15x10 baking pan, in a single layer. Bake until crispy, about 25 minutes, stirring and rotating halfway through. Combine ingredients for aioli. Sprinkle chives on potatoes, if desired.
1.5 lbs potatoes, cut into 1.5 inch cubes (about 4 potatoes)
1-2 T. butter (or olive oil or coconut oil)
2 garlic cloves
1 T. smoked paprika
1 t. garlic powder
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4-1/2 t. crushed red pepper flakes
1/4 t. pepper
Aioli
1/2 mayo
1 T. lemon juice
1-2 garlic cloves
1/2 T fresh chives plus garnish
1 t. red wine vinegar
1/4 t. pepper (and salt, if needed)
Preheat oven to 375 degrees. Boil potatoes for 8-10 minutes or until almost tender. Drain and pat dry with paper towels. Toss with butter and garlic.
Combine paprika, garlic powder, chili powder, cumin, salt, pepper flakes, and pepper. Toss with potatoes.
Transfer to greased 15x10 baking pan, in a single layer. Bake until crispy, about 25 minutes, stirring and rotating halfway through. Combine ingredients for aioli. Sprinkle chives on potatoes, if desired.
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