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Chinese Chicken Salad.

.by April's Home Cooking on Tuesday, October 19, 2010 at 3:57pm.

We have a place we eat in Scotts Valley that has the best Chinese Chicken Salad I have ever had. I figured it was time to start playing around and trying to come up with a recipe for a great tasting Chicken salad. This does not taste like theirs but it is still really good.

3 tablespoons hoisin sauce

2 tablespoons peanut butter
1 teaspoons Splenda brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar, if the dressing is to thick add a little more.
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers,shredded
2 cups romaine lettuce - torn, washed and dried
2 Cups chopped cabbage

1 bunch green onions, chopped

1/4 cup chopped fresh cilantro

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.

2. Grill or broil chicken until cooked, cool and slice.

3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.

4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve

Dutch Apple

I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together.

1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Apple Cream Pie

1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also.
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Apple Pear Pie

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water
1/2 cup white sugar

1/2 cup packed brown sugar

4 Granny Smith apples - peeled, cored and sliced

4 Pears, peeled, cored and sliced

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft

Almond Joy Cookies

I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later.

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375 F. Lightly grease cookie sheets.
Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets.Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Apple Donuts

Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. :o)

1/4 cup shortening
1 cup sugar
3 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup grated peeled apples
Oil for deep-fat frying

BROWNED BUTTER FROSTING:
1/2 cup packed brown sugar
3 tablespoons butter
1/4 cup heavy whipping cream
1-3/4 cups confectioners' sugar
Colored sprinkles
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
I rolled some in cinnamon sugar mixture also

Pumpkin Cookies

 

1 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

2 teaspoon vanilla

1 (15 oz) can pumpkin

2 cups AP flour

1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 (12 oz) bag white chocolate chips
Frosting:
1/2 cup light brown sugar (packed)
3 T. butter

1/4 cup milk

2 cups sifted powdered sugar

Preheat to 350

Cream butter and both sugars with mixer.

Beat in egg, vanilla and pumpkin.

Combine dry ingredients and slowly add to butter mixture.

Mix until combined.

Stir in white chips.

Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky)

Bake approx 12 minutes until egdes are slightly golden.

Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool.

For frosting, combine brown sugar and butter in small saucepan over medium heat.

Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.

With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups).

Spread approx 1 teaspoon on each cookie.

Makes approx 3 1/2 - 4 dozen.

Store in airtight container for up to 3 days.

Creamy Bacon Carbonara

I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side.

So I am going to try and get caught up on adding everything I have been making on here.

This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over.

2 eggs

1/4 c. Heavy Cream
1/3 c. Parmesan
Fresh diced Parsley or dried flakes (Basil would be good also)
1/4 tsp. salt

1/2 tsp. Red Pepper flakes

(I doubled the sauce recipe, and it was perfect)  

1/2 lb. bacon

1 small onion, chopped (opt.)

3 mushrooms sliced (opt.)

1/2 lb. pasta

Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden.  Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it).  Don't do this on high heat or you will make scrambled eggs.  Serve with additional Parmesan,

Pumpkin Scones

2 cups flour
7 T sugar
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
8 T cold butter
1/2 c solid pumpkin
3 T milk
1 large egg

Icing
1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger

Preheat oven to 425
Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.
In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.
Pat dough onto parchment paper into a 1" thick disk, score top with knife.

Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.
Make icing by mixing all icing ingredients together and apply to cool scone.

Pumpkin Spce Marshmallows

makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.

Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.

Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

Whoopie Pies with a special filling

So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit.

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

Filling recipe below

1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.

2.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping  tablespoons onto prepared baking sheets.

3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

I got this Pumpkin recipe from  http://www.tasteandtellblog.com/  I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows.

makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin

1/2 cup cold water

2 cups sugar

2/3 cup corn syrup

1/4 cup water

1/2 cup pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.

Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.

Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.

Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.

The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

 I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good.

Caramel Macchiato Thumbprint Cookies:

2 t. instant espresso coffee powder

1 T. hot water

1 pouch Betty Crocker sugar cookie mix

1/4 C. all-purpose flour

1/2 C. butter – melted

2 t. vanilla

1 egg

18 caramels – unwrapped

2 T. milk

1/2 C. semisweet chocolate chips

1 t. shortening (I left this out and just mixed milk with the chocolates before melting)



Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.



Source: Betty Crocker

Pumpkin Coffee Cake:

I got this from one of the blogs I belong to, Nutmeg Nanny




1/2 cup butter, softened

1 1/2 cups sugar

15 oz can pumpkin

3 large eggs

2 1/2 cups flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt



Streusel Topping: (I tripled this)

1/4 cup flour

1/4 cup sugar

1/4 cup light brown sugar, packed

1/2 teaspoon cinnamon

2 tablespoons butter, melted

1/3 cup walnuts, chopped

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.
(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)

Not So Humble Brown Butter Icing:

1 1/2 tablespoons unsalted butter

1 1/2 cups of powdered sugar

whole milk
In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth.
Source: Not So Humble Pie
Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum!

Pumpkin Scones

2 cups flour

7 T sugar

1 T baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp ginger

8 T cold butter

1/2 c solid pumpkin
3 T milk
1 large egg

Icing
1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/8 tsp ground ginger

Preheat oven to 425

Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.

In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.

Pat dough onto parchment paper into a 1" thick disk, score top with knife.

Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.

Make icing by mixing all icing ingredients together and apply to cool scone.

Spaghetti and Meatballs

For the Meatballs:
2 tablespoons, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat-leaf parsley
1/2 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork butt
1/4 cup freshly grated Parmesan
1/4 cup dried bread crumbs (made from fresh white bread)
Salt and freshly ground black pepper
For the Tomato Sauce:
1/4 cup pure olive oil
2 medium Spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 teaspoon red chili flakes
1/4 cup tablespoons tomato paste
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
2 small Cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
Salt and freshly ground black pepper
1 pound (number 8 or 9) spaghetti, cooked al dente
3 tablespoons freshly chopped basil leaves
Wedge Parmigiano-Reggiano
Fresh parsley sprigs, for garnish

For the meatballs:

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.

For the Tomato Sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

Chili Verde Pork

12 servings

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.

Baklava Cups

By April's Home Cooking ·  
1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey
Special equipment: 2 (12-cup) mini cupcake pans, food processor
Preheat oven to 350 degrees F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Meatballs and Spaghetti

1/2 pound ground veal

1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup beef broth
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Homemade Snicker bar

HOMEMADE SNICKERS CANDY BARS

1st LAYER:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

MELT together the first layer ingredients in the microwave stirring every 30 seconds until melted. Spread in lightly greased 9 by 13 inch glass pan. Put in fridge to cool.

FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 and a 1/2 cups marshmallow cream
1/4 cup creamy peanut butter
1 tsp. vanilla
1 and a 1/2 cup salted peanuts, chopped

Melt butter in sauce pan on medium high heat, add sugar and milk and bring to a boil. Stir for 5 minutes. Mixture will start to follow your spoon before you add the other ingredients. If it is grainy looking (mine was not) you can use your beater to blend it and smooth it out. Remove from stove and stir in marshmallow cream, peanut butter and vanilla and peanuts. Mix until smooth. Spread over the first layer.

CARAMEL LAYER:
1 14oz. bag of Kraft caramels
1/4 cup whipping cream (you can use 1/8 -1/4 cup milk, but it won't be as thick)
Unwrap and melt the caramels w/ the cream in the microwave stirring every 30 seconds until melted. Pour over filling layer.

ICING/TOP LAYER:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Melt together in microwave stirring every 30 seconds. Spread evenly on top.
Store in the fridge until cooled. Cut into bars,and now you have made homemade snickers candy bars! Rich, delicious, a perfectly fun treat for you!

Chicken Chowder

4 chicken thighs, bone in, skin removed

Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing

Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Remove the chicken bones from the pot and discard. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving

Lemon Pavlovas with Berries

Pavlovas:

4 egg whites, at room temperature
1 cup superfine baker's sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest (from 2 large lemons)

Berries:
1 cup fresh raspberries
1 cup fresh blackberries or blueberries, see Cook's Note
2 tablespoons sugar
1 tablespoon fresh lemon juice

Cream:
1 cup mascarpone cheese, at room temperature
2 tablespoons sugar
1 teaspoon pure vanilla extract

Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

Chocolate and Cheese Danish

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1 egg yolk
1 tablespoon all-purpose flour
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup mini chocolate chips
2 (9-inch-square) sheets frozen puff pastry, thawed
1 egg, beaten

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

Easy Madeleine

2 large egg whites, at room temperature
1 cup yellow cake mix (recommended: Betty Crocker Supermoist Butter Recipe)
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 tablespoons water
1 tablespoon lemon zest
1/2 teaspoon almond extract
Special equipment: 12 (3-inch) nonstick madeleine molds

Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.

Chicken Artichoke Spinach Pasta

This was a huge hit with my boys. Even my husband who does not like Pasta liked it.

1 1/2 lbs grilled chicken breast cut in strips or chunks

2 lbs of pasta
1 large can of artichoke hearts or 3-5 steamed artichoke hearts, chopped coarsely

1 lb of baby spinach leaves chopped

2 shallot chopped

4 clove garlic chopped fine

2 tbs olive oil

1 -2 lemons (about 1/4 cup of juice)
1 TBS lemon zest

1 cup heavy cream

1/4 cup white wine vinegar

1/2 cup chicken broth

4 Tbs butter

1/2 cup shredded Parmigiano Reggiano cheese or more to taste

Salt and cracked black pepper

1.Cook the pasta while you are making the sauce.

2.Saute the shallot and garlic in the olive oil just until it is transparent, don’t allow to brown.

3.Add the cream, chicken broth and the wine vinegar and simmer, uncovered to reduce by half.

4.Whisk in the butter a little at a time.

5.Add the chicken, artichokes, and spinach and simmer for about 2 minutes or just until the spinach wilts but still has texture.

 

6.Add the lemon juice and 1 tablespoon zest from the lemon and stir. Taste for flavor and add salt and pepper as needed.

7.If the sauce is too thick add a little cream, if it is too thin simmer a little longer.

8.Spoon over hot, cooked pasta.

9.Sprinkle each serving with about 2 Tbs. of the cheese.

Lime Meringue Tart

.by April's Home Cooking on Tuesday, September 14, 2010 at 6:50pm.
1 1/4 cups all-purpose flour
1/2 cup, plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening, (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Lime Filling, recipe follows

Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.

Lime Filling:
1/4 cup cornstarch
3 T flour
1 1/2 cups sugar
1/4 t salt
4 egg yolks, slightly beaten
1/2 cup lime juice
2 T finely grated lime peel
1 T butter
Turn oven up to 400
In a medium size saucepan, combine cornstarch, flour and salt, mixing well. Slowly add 2 cups water, stirring until smooth. Over medium heat bring to a boil stirring occasionally. Boil 1 minute, till shinning and translucent. Quickly stir some of the hot mixture into the yolks, pour back into hot mixture. Stir to blend. Return to heat. Cook over low heat for five minutes. Stirring occasionally. Remove from heat, stir in lime juice, peel and butter. Pour into pie shell.
Add meringue to top of lime filling and bake in oven for 7-9 minutes until the meringue is golden brown.

Nutty Pavlova Log

1 tablespoon unsalted butter, for parchment
1/2 teaspoon distilled white vinegar
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar, plus 1 tablespoon, divided
1/4 cup sweetened shredded coconut
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped pecans
1 pint strawberries, hulled and chopped
1 (10-ounce) can crushed pineapple, well-drained
1/2 cup heavy cream
Preheat the oven to 325 degrees F.
Butter a baking sheet and line it with buttered parchment paper. Set aside.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.
Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut, walnuts, almonds and pecans evenly over the meringue. Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.
Meanwhile, combine the strawberries and drained pineapple in a bowl and set aside.
In a clean bowl whisk the heavy cream and remaining 1 tablespoon of sugar to stiff peaks and reserve.
Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream over meringue and sprinkle evenly with strawberry mixture, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go. Use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving.

Avila Beach, California

My Daughter Kristine and her husband Ryan live in the Pismo Beach area. Well years ago before she was married my youngest daughter Kim, Kristine and myself took a girl's trip to Solvang. As we were watching TV in the hotel there was a show about a cute little pie shop in Avila Beach, so we headed there to only find them closed.

Well this week we were camping with the family in the same area and decided to go there and check it out. What a cute place, I am glad I left my purse at home, I would have spent money I did not have to spend. But I did take some pictures I would like to share with you and if you happen to get out in the area stop by it is such a cute place. Petting zoo for the family, candy and ice-cream shop, fresh apple cider the list goes on and on.

Tamarin

I was asked to come up with a recipe for Tamarin. It is a sandwich spread from Europe. Well I got the package in the mail Friday and figured as I was working on getting all the stuff ready for the church pot-luck and our family camping trip I would just throw one more thing in there to make.

When I signed up to do this I knew there was two directions I was going to go with my recipe. I knew a cheesecake was number one and if I had enough I wanted to make granola bars. Well I did not have enough but let me tell you I believe it would make great granola bars.

I was going to go toward a sugar free recipe but then decided not to and just use sugar.

Well I opened the jar and it reminded me of thick peanut butter, when I tasted it there was a slight cinnamon flavor to it. I bet you are wondering if it is any good.... Well let me put it to you this way, if I had enough I would had grabbed the graham crackers my son was eating and dipped it in the Tamarin, it was really good.

So I went with the cheesecake and below is my recipe. It is in the oven right now and it smells soooooo good.

1 1/2 cups graham crackers

1/2 cup butter, melted

4 (8oz) packages cream cheese

1 cup Tamarin spread

1 cup sugar

2 1/2 T flour

2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

3 eggs

2 egg yolks

1/3 cup 1/2 and 1/2

1 cup chocolate chips

1/2 cup butterscotch chips

1/4 cups Tamarin spread

Heat oven to 375 line the outside of a springform pan with foil.

Make crust, in a medium bowl add graham cracker crumbs and butter. Press into the pan, set aside.

In a large mixing bowl beat cream cheese, peanut butter, sugar, flour, spices and vanilla with a mixture until smooth. Add eggs and egg yolk all at once, beating until combined. Stir in half and half.

Melt chips and Tamarin in microwave bowl until melted.

Pour half of batter into pan, drizzle some of the melted chocolate mixture over the batter. Add remaining batter on top and repeat with the drizzle and use a knife to cut in the melted mixture. Bake in the preheated oven for 40-50 minutes.

Let cake cook completely, refrigerator for at least 4 hours before serving.