Hard Sauce

I have such fond childhood memories of my grandmother K-K making hard sauce while my mother worked away at making minced meat pis for Christmas dinner. It was such hard work for a reward I loved to snitch out of the refrigerator before we ate. 

 

Ingredients

 

1 cup sweet butter, softened

1 cup confectioners sugar

1/4 brandy (or rum or sherry but rum is best)

Nutmeg 

 

Process

 

1. Cream the butter and sugar well (this is the hard work when done by hand)

 

2. Add the brandy, a few drops at a time (This is another element of effort because it takes time.) and beat it until fluffy (your arms will hurt)

 

3. Add the nutmeg to taste and chill, (this is the phase where I would sneak tastes)

 

Serve with pie of choice.  

 

 

 

Key Lime Pie

 

This is another recipe by Craif Clairborne of the New York Times. Hi-Ho was a big fan of his work.  

 

Ingredients

 

1 cup sugar

1/4 cup flour

3 Tablespoons cornstarch

1/4 teaspoon salt

2 cups water

3 eggs, separated

1 Tablespoon butter

1/4 cup fresh or bottled lime juice

Zested rind of one lime

Baked 9 inch pie shell

Meringue pie topping (see below), ingredients:     

¾cup heavy whipping cream

1½ tablespoons confectioners’ (or granulated) sugar, plus more to taste

¼teaspoon kosher salt (such as Diamond Crystal) or ⅛ teaspoon table salt

1 or 2Key limes, to zest for garnish

 

 

Process

 

1. Combine the sugar, flour, cornstarch, , and salt in a saucepan and gradually stir in the water.  Cook stirring constantly until thickened. 

 

2. Beat the egg yolks. Gradually stir in the mixture from step one. Return the heat to low and cook, stirring, another two minutes

 

3. Stir in the butter, lime juice, and rind and cool slightly. Pour into the baked pie shell and cool.  

 

Meringue topping:

4. Just before serving, make the topping: In a large bowl, beat the cream, confectioners’ sugar and salt with an electric mixer on medium-high speed until you have stiff peaks, about 2 minutes. Top the chilled pie with the cream, and then finely grate lime zest on top to garnish. Slice and serve. Leftovers will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to one month.

 

 

Chickpea Salad

 

Ingredients

 

2 cups cooked or canned chick peas, drained

1/4 cup Pimento

1/2 cup chopped green pepper

1 cup chopped celery

freshly ground salt and pepper, to taste

1/2 to 3/4 cup mayonnaise

2 to 3 Tablespoons prepared horseradish 

Lettuce 

 

 

Process

 

 1. Combine the chickpeas, pimento, green pepper, celery, salt and pepper and toss lightly. 

 

2. Combine the mayonnaise and horseradish and stir gently into the mixture. 

 

3. Just before serving arrange on crisp lettuce.  

Lentil Salad

 

Ingredients

 

1 cup lentils

1 onion stuck with 2 whole cloves 

1/2 bay leaf

3 cups water

1 teaspoon salt

2 &1/2 Tablespoons oil

1 & 1/2 Tablespoons white vinegar

1 raw onion, minced

2 Tablespoons minced Parsley

Freshly ground pepper to taste

Quartered tomatoes 

 

Process 

 

1.  Place the lentils, the onion stuck with cloves, and the bay leaf in a saucepan. Add the water and salt, bring to a simmer, and simmer until tender (about 30 to 40 minutes). Drain and discard the bay leaf and onion. 

 

2. Add the oil, vinegar, and minced raw onion. Let cool to room temperature. 

 

3. At serving time, add the parsley and pepper and mix lightly. Garnish with tomatoes.  

Watercress and Endive Salad

 

I was going to wait to post this until I actually made it but most places these days, at least in Maine, hardly anyone knows what watercress is. You can't buy it in Hannaford but I am going to buy some seeds to grow it!

 

Ingredients

 

1 bunch watercress

6 heads Belgian Endive

1/2 cup olive oil

3 tablespoons wine vinegar

1/4 teaspoon salt

freshly ground black pepper

1/8 teaspoon paprika

1 teaspoon minced onion 

 

Process

 

 1. Before untying the watercress (if tied), cut off part of the stems to make short sprays. Discard the stems and untie the bunch. 

 

2. Crisp watercress sprays and endive in water about fifteen minutes before using. Dry gently in paper towels. 

 

3. Cut the endive heads in half lengthwise, beginning at the root ends. Cut into bite sized pieces. 

 

4. Combine the olive oil, vinegar, and seasonings and mix well. 

 

5. Place the endive and watercress in a salad bowl and sprinkle with the salad dressing. Toss lightly and serve.  

Chicken and Sweet Potato Stew

 

SP and Baby thought this one up one January night. 

Ingredients

2 pounds boneless, skinless chicken - cubed

2 large sweet potatoes, peeled and cubed

2 large onions, chopped

1 green pepper, chopped

1 red pepper, chopped 

2 cans coconut milk

salt and Pepper

Oil

4 cups chicken broth

and the spice mix: 

freshly squeezed orange

2 Tablespoons Paprika

2 teaspoons cumin

2 teaspoons Coriander

2 teaspoons Turmeric

1/4 to 1/2 teaspoons Cayenne

2 Tablespoons ground cashews

Process

1. Salt and Pepper the chicken cubes and Saute until cooked. Remove

2.  To Be Continued.... sorry

Lentil Loaf!!!! (AKA Cheddar Cheese and Lentil Loaf)

 

It was an absolute GIFT to find this in Hi-Ho's Fannie Farmer, which my sister Mush currently owns. THIS recipe was a gift from heaven when I was a child insisting on being a vegetarian, with a woman who really didn't want to cook for a picky eater. Mom would make this loaf once a week so that I had a healthy dose of protein at every family (nightly) dinner.  

 

Ingredients

 

1/2 pound cheddar cheese, shredded

2 cups drained lentils, cooked or canned

1/2 a small onion

garlic (in Hi-Ho's writing)

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper

1/4 teaspoon thyme

1 cup soft bread crumbs, packed

1 egg slightly beaten 

1 Tablespoon butter, softened 

 

Process

 

1.  Preheat the oven to 350 degrees. 

 

2. Mix (it says grind) the chieese, lentils, and onion together. Add the salt pepper and thyme. Add the bread crumbs, egg, and butter. Mix thuroughly.

 

3. Bake in a greased loaf pan for 45 minutes. Serve with a tomato sauce (or chili sauce mixed with A-1 like my meatloaf) on top.  

 

Swedish Meatballs

 

We seem to be on a run of recipes from Hi-Ho's New York Times cookbook. Boy did my mother love to entertain!

 

Ingredients

 

2 Tablespoons butter

3 Tablespoons minced onion

1 cup fresh bread crumbs

1 cup milk, or equal parts milk and cream

3/4 pound ground round steak

1/4 pound ground veal

1/4 pound ground pork 

1 egg

Freshly ground salt and pepper

1/4 cup flour

3/4 cup cream or evaporated milk

and in Hi-Ho's handwriting: allspice, nutmeg, and Marsala Sherry 

 

Process

1. In a large skillet, melt the butter and saute the onion until it is golden brown. 

 

2. Soak the breadcrumbs in the milk. Add the meats, egg, onion, salt and pepper and mix thoroughly.

 

3.   Shape the mixture into balls about one and one half inch in diameter and roll them in the flour, reserving one tablespoon of the flour. 

 

4. Melt enough additional butter in the skillet to cover the bottom. Brown the meatballs over medium heat, shaking the pan occasionally so the meatballs retain their size and shape. Remove them from skillet, reserving juices,  and place in a serving dish and keep warm.

 

5.  Combine the reserved flour with the cream and, using a whisk, stir gradually into the pan juices. Simmer three to four minutes, stirring occasionally. Pour this gravy over the meatballs and serve hot. 

 

Enjoy! 

 

Avocado Soup Gerald

 This is another of Hi-Ho's recipes from New York Times cookbook and I am including it because I just love the name and I wish there was a backstory. 

 

Ingredients

1 to 2 ripe avocados

Several drops onion juice

1 cup chicken broth/Consomme

1/2 cup sour cream 

1/2 cup light sweet cream

freshly ground salt and pepper, to taste 

paprika for serving 

 

Process

1. Wash and peel enough avocado to make one cup. 

 

2. Combine all ingredients in an electric blender, or mash the avocado and beat with the other ingredients until smooth and well blended.  

 

3. Store the mixture in a covered jar in the refrigerator until chilled. 

 

4. Correct the seasonings and top each serving with a sprinkle of paprika 

 

 

Crab Meat Canapes

 

 This recipe is from one of Hi-Ho's New York Times cookbook, one of her favorites for entertaining. 

 

Ingredients

1 can crab meat, picked over well

1/4 mayonnaise (Hellman's is best) 

1 Tablespoon chopped parsley

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

Tobasco sauce, to taste

Freshly ground black pepper, to taste

Melba toast rounds (for serving) 

Process

 1. Combine the crab meat with the mayonnaise, herbs, and seasonings and mix well in a bowl.

 

2. Spread on toast rounds and serve immediately.  

 

Individual Jam Cakes

 

 This was an old recipe from Martha Stewart's Food Magazine.  It is easily doubled or tripled. 

 

Ingredients

 

1 stick unsalted butter, at room temperature

3/4 granulated sugar

1 teaspoon finely grated orange zest 

2 large eggs separated

1 & 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

6 Tablespoons jam of your choice

1 & 1/2 cups confectioners sugar

1/4 cup freshly squeezed orange juice 

 

Process 

 

1.  Preheat the oven to 350 degrees.

 

2. Butter a standard 6 muffin tin and set aside. 

 

3. In a medium bowl, beat butter, granulated sugar, and orange zest until light and fluffy.

 

4. Beat in eggs one at a time and mix until creamy. Set aside. 

 

5. Into a small bowl, sift together the flour, baking powder, and salt. Add flour mixture and milk, in alternating batches, to the butter mixture.  Set aside.

 

6. In a clean bowl, whisk egg whites to soft peaks. Fold into the batter. 

 

7. Divide half of the better among the muffin cups. 

 

8. Make an indentation in the middle of each and fill with a tablespoon of jam. 

 

9. Top the muffin cups with the remaining batter.  

 

10. Bake in preheated oven for about 30 minutes, or until a toothpick comes out clean. Unmold cupcakes and transfer to a wire rack to cool. 

 

11. When cooled, in a small bowl, whisk together the confectioners sugar and the juice. 

 

12. Place the wire rack over parchment paper to catch the mess. 

 

13. Drizzle the cupcakes with the glaze and let dry. 

 

Enjoy! 

 

Garlic Girl Iceberg Lettuce Salad thanks to Baked by Melissa

  

This salad is SO yummy. I've been watching Melissa's reels on Facebook (I'm not a TikTok girl). In fact I have been watching Reels like it's my job as a means of distracting myself from grief.  I am the queen of disassociation after nine months of this, or is it three years? Five? I digress. 

 Make this salad and enjoy especially if you like garlic, but feel free to use less garlic or cut the recipe in half if it's just for you. 

Link: https://www.bakedbymelissa.com/blogs/recipes/garlic-iceberg-salad 

Ingredients:

• One head iceberg, chopped as desired (I prefer small bites)
• Two lemons, juiced (about 1/2 cup to 1/3 cup)
• 3 tablespoons olive oil
• 1 1/2 tablespoon white vinegar or a healthy splash
• 2 large cloves garlic, minced
• 3/4 teaspoon salt

 Process:

1. Add all the lettuce to a large bowl.
2. Whisk together all of the liquid ingredients and spices. Pour over the lettuce and toss to make sure everything is evenly coated. Enjoy!

 

French Onion Chicken Skillet thanks to Hannaford

 This recipe was a nice find, but we doubled to increased the skillet ingredients to make the chicken more saucy. 

 Ingredients

• 1 ¼ lb boneless, skinless chicken thighs
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil, divided
• 2 medium onions, thinly sliced
• ½ tsp dried thyme
• 1 ¼ cup water
• 1 ½ tsp chicken broth base
• 4 oz Swiss cheese, grated
• 1 loaf French bread

Process

1. Preheat oven to 425ºF. Season the chicken with salt and pepper. Toss with the flour to coat.
2. Meanwhile, in a 12-inch oven-safe skillet, heat 1 tbsp oil on medium-high. Add chicken and cook 5 min. per side, until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to skillet, along with the onions and thyme. Cook 7–8 min., until onions are golden, stirring often. Meanwhile, microwave the water until very hot. Stir in the chicken base until dissolved.
4. To skillet, stir in the water–chicken base mixture. Return chicken to skillet. Spoon liquid and onions over chicken. Sprinkle cheese on top. Transfer to oven and bake 15 min., until cheese melts and chicken is cooked through. Serve with the bread.

Enjoy!

 

 

Masala Fries

 

Masala Fries are a new favorite in our family thanks to Kenz! The platter above Kenz made for the Super Bowl. It was a terrific addition to the huge spread we put out. They are also quite versatile in that you can use an air fryer or just a regular oven! Enjoy these yummy snacks with you next movie night!

Ingredients

Frozen shoestring fries - use half a bag. .

1 Tablespoon garlic

1 tsp turmeric

1 tsp curry powder

1 tsp salt

1 tsp garam masala

1 tsp chili powder

2 + Tablespoons ketchup (you can always add more if too dry or spicy)

1 Tablespoon lemon juice

Process

1. Cook fries according to the directions on the bag.

2. About 2 to 3 minutes before the fries are done, excluding the garlic, mix all the remaining ingredients together in a bowl.

3. in a small skillet over medium-low heat, warm a little oil and then fry the garlic for a few minutes.

4. When fried and slightly translucent, add the spice paste to the pan and stir to combine, and heat for a minute or som. 

5. Mix the cooked fries into the pan, mix to cover, and then serve. 

Cheers!

 

 

 

 

Air Fried Artichoke Hearts

 

Trader Joe's has some amazing foods but one of our favorite staples in our freezer are their frozen artichoke hearts. They were the inspiration for this recipe well over a year ago, but it has taken that long to get this recipe down pat! We hope you enjoy them as much as we do. They have become a regular part of our "empty nest dinners".

Ingredients

1 package Trader Joe's artichoke hearts

Flour, seasoned with salt and pepper 

2 eggs and equivalent amount of olive oil, beaten together

2 cups plain Panko

1/2 cup plain bread crumbs

1 Tablespoon Italian seasoning

For the dipping sauce:

1 cup mayo

Juice of one lemon

Aleppo pepper flakes

Directions

1. Thaw artichoke hearts. Dry them as much as possible. Put them between layers of paper towels and place a cutting board on top to press them. 
   
2. Drop all the artichokes in the flour, mix to coat, and shaking them off each one as you add them to the egg mixture. 
3. Mix them in the egg mixture to coat shaking off again as you remove them. 
4. Mix the bread crumbs and Panko in a bowl. 
5. All at once, coat all the  hearts in the Panko mixture
   
6.  Mix the dipping sauce ingredients together. Adjust the lemon and Aleppo to taste. 
7. Serve and enjoy!
   

Note: for lighter breading, use lesser amounts of bread crumbs.For crispier breading use seasoned bread crumbs that includes Romano cheese.

Home Made Fruit and Nut Crisps

 These delightful crackers are amazing with good aged cheddar!

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

1/4 cup brown sugar

1/4 cup honey, warmed

1/2 cup pumpkin or sunflower seeds

1/4 cup sesame seeds

1/4 cup ground flax seeds

1 Tbsp chopped fresh rosemary

then add one (or mix and match fruit and nuts) of the options below:

Option 1 : 1 cup raisins or dried cranberries and 1/2 cup chopped pecans

Option 2: 1 cup dried cherries and 1/2 cup chopped pistachios

Options 3: 1 cup dried apricots and 1/2 cup hazelnuts

Directions

1. Preheat oven to 350 degrees F. 

2. Grease 2 8" x 4" loaf pans. (you can also use a smaller size pan)

3. In a large bowl, stir together the flours, baking soda, and salt. 

4. Add the buttermilk brown sugar, and honey, stirring until combined. 

5. Add the seeds, rosemary, and desired add on options and stir until blended.

6. Pour the batter into the prepared pans and bake for 35 to 40 minutes or until golden brown in color and springy to the touch. 

7. Remove from the pans and cool on a wire rack. 

8. The bread is easiest to slice when it has cooled completely. Transfer cooled loaves to a freezer-safe container and freeze solid, several hours or over night. If you're planning to freeze the loaves for longer than a day, they can be stored up to 3 months, wrap them in foil before freezing. 

9. When ready to bake into crisps, preheat the over to 300 degrees F.  

10. Using a serrated knife, slice the loaves as thin as possible - 1/8 " if possible - and place the slices in a single payer on a parchment paper covered sheet. 

11. Bake for about 15 minutes, flip them over, and bake for another 15 minutes, until crisp and golden brown. The edges should be curled slightly. Don't fret if they are still soft in the center, they will crisp as they cool. 

12. Store in an airtight container or serve immediately. 

Yield = about 8 dozen crackers.

Hannaford's Tuscan Tortellini Salad

I found this recipe in the monthly Hannaford flyer and it was a perfect part of our meal planning for Baby's high school graduation. I made a veggie version and a meat version to meet the needs of our guests. It was also easy for the pickier eaters to weed out what they didn't want to eat. I am just disappointed I didn't make more because it was gone when I came home hungry after moving Baby out of his dorm room!

 

 Ingredients

1 package frozen tri-color Tortellini, cooked according to instructions and chilled

1/2 loaf sour dough bread, cubed

Salt and Pepper

Olive oil

Balsamic Vinegar

1/2 cup Julienne Sundried Tomatoes in Oil, chopped 

Salami, 3/4 cup hard, chopped

2 garlic cloves, minced

2 Tablespoons fresh basil, chopped

Grated Parmesan

Process 

1. Preheat oven to 350 degrees
2. Cook Tortellini, to al dente according to instruction, drain, rinse with cold water, and chill. 
3. Place bread cubes on parchment lined baking sheet. Sprinkle with 2 Tablespoons olive oil and salt and pepper, tossing with hands to combine. 
4. Bake bread in preheated oven for 10 to 12 minutes. Set aside to cool. 
5. In a large bowl, place 6 Tablespoons olive oil, 3 Tablespoons Balsamic vinegar, salt and pepper, and whisk together. 
6. To the bowl, add prepared sun-dried tomatoes, salami, garlic, basil, cubed bread, cooked tortellini, and stir to combine. 
7. Sprinkle with Parmesan, serve, and enjoy!
   

Oysters on Spinach

 

Ingredients

Oysters

2 pounds Spinach 

1/2 small onion, chopped fine

1/2 cup thin white sauce, with more white sauce to season for service.

1/8 teaspoons Mace

garlic salt

salt and pepper

1 teaspoon Brandy

10 Oysters, shelled but keep half the shells for service

Rock salt

Process

1. Place rock salt in bottom of pan and heat in oven.

2. Wash and cook the spinach. As soon as leaves are wilted, remove from heat and chop very fine.  

3. Add the onion and white sauce. Stir to combine. 

4. Add the Mace, garlic salt, salt and pepper. Stir and heat. 

5. Add the Brandy. 

6. Put in the top of a double boiler and heat. 

7. Take Oysters out of shells. 

8. Lay a good firm layer of the spinach mixture in each shell and place the oyster back on top.

9. Cover each oyster with seasoned white sauce and sprinkle with Mace. 

10. Place in heated pan in the oven. 

11. Bake 10 minutes and serve immediately.

Onion Soup

 

Back to my great grandmother's recipes in the old metal box. 

Ingredients

Bone

seasonings

salt

pepper

water

butter

6 onions, sliced

2 slices bread, lightly browned and buttered.

Cheese

Process

1. Place any kind of bone, put in seasonings, and boil a long time with salt and pepper, adding additional spices as desired. 

2. Put in 1/2 bouillon and half cup water. ( make sure it is at least a quart of liquid). 

3. In a frying pan, add 2 Tablespoons butter. Add sliced onions to butter and brown well. 

4. Add the bread to the frying pan and mix thoroughly.

5. Add contents of frying pan to the bouillon.  

6. Top with cheese. 

7. Put in oven. and cook until heated through. Serve in crocks.

Cream of Artichoke Soup

This soup is the brain child of SP's after combining a few recipes, tweaking it to taste, and was a welcome addition for this year's Mystery Soup at Christmas dinner.

Ingredients

 1 pound frozen artichoke hearts, thawed (we use Trader Joe's)

4 cups chicken broth

2 Tablespoons unsalted butter (add oil if you need more)

2 cloves garlic, chopped

1/2 cup heavy cream

2 Tablespoons lemon juice

1/4 teaspoon white pepper, or to your taste

1/4 teaspoon salt

Process

1. In a medium sauce pan, saute the garlic and artichoke in the butter, adding a little oil if necessary, for roughly 3 minutes or until slightly softened. 
2. Add the broth and simmer until all warmed through. 
3. In batches, carefully transfer to blender and blend until very smooth, for at least 2 minutes. 
4. Pass blended mixture through a fine sieve and add back to the original pan.  
5. Bring to a boil and then reduce to a simmer. 
6. Once simmering, add the cream slowly. Stir and simmer until heated through. 
7. Add the lemon juice, pepper, and salt. Taste and adjust as you like. 
8. Serve and enjoy!
   

Air Fryer Dill Pickle Chicken

 This is one of my new and all time favorite recipes! It started with another recipe that I have adapted to better fit my tastes and sustainability. The first couple of times I made it, I bought a jar of dill pickles, dumped them out, and brined the chicken in the sauce. That leaves a lot of pickles to be worked with with out the brine to keep them in. I mean you could make Molly Yeh's Fried Cheesy Pickles (recipe is in her first cookbook) with them, but I discovered that I could buy pickle juice on Amazon. Problem Solved! The best tweak to this recipe has been my recent Christmas Gift: A Ninja Air Fryer. It's a brilliant bad ass of a genius kitchen device I highly recommend. Anyway, enough talk and story telling, here is the recipe. 

Ingredients

1 lb Chicken Breast, cut into tenders (you may want to make more like literally for lunch the next day or snacks. It's addictive!)

1/2 to 1 cup Flour seasoned with salt and pepper (more as needed)

Pickle Juice (from a jar or bottle, enough to cover the chicken)

1 large egg (or more as needed)

1 cup unseasoned Panko (again more as needed)

2 Tablespoons Trader Joe's Seasoning in a Pickle (Trader Joe's has currently discontinued it but you can find more options here)

Dill Dip for serving (there's lots of recipes out there but we bought Marzetti's)

 

 

 

 

Process

1. Prepare chicken tenders and soak in pickle juice for several hours if not overnight. 
2. When ready to make dinner, combine the Panko with the seasoning in a glass pie plate. 
3.  Place flour in a pie plate. 
4. Place the egg in a bowl and beat with a whisk. 
5. Working one piece of chicken at a time, drench the chicken in the flour, then the egg, and then the Panko. 
6. Place chicken pieces on rack chosen from your air fryer.  
7. Lightly spray with Canola or vegetable oil. 
8. Bake in Air Fryer, set at 400 degrees, for 5 to 6 minutes. 
9. Flip chicken and air fry for another 5 to 6 minutes. 
   
   
   
   
10. Serve with dill dip and a side salad. Enjoy!
    

 

Dill Pickle Mini Saltines

 I'm proud to say I did a thing today. It's not a really big thing, but it is a thing I don't normally do. I made a recipe of my own.  I know, I probably do it more often than I think I do but it felt like an achievement none the less. I guess there are recipes I have crafted before like the Awesomesauce Bruschetta or Potato Feta Wonder which,  to my surprise, needs to be put on the blog. I will have to do that the next time the kids are home. Anyway, here's this tasty treat I created and am sending to the youngest at boarding school. 

Ingredients

1 box mini Saltines

1 stick unsalted butter, cubed and melted

2 heaping Tablespoons Trader Joe's "Seasoning in a Pickle"

2 + Tablespoons pickle juice from a pickle jar

1 Tablespoon dried Dill

1/2 teaspoon garlic powder

parchment paper

Process

1. Preheat oven to 250 degrees. 

2. Line two baking sheets with parchment paper. 

3. Place mini Saltines in a large mixing bowl. 

4. In a measuring cup, melt the butter in the microwave (two bursts of 20 seconds)

5. Whisk into the melted butter the remaining ingredients. Mix well. 

6. Pour the butter mixture over the Saltines and stir and toss to mix. 

7. Transfer the well coated Saltines to the baking sheet and spread out to prevent sticking. 

8. Bake for 10 minutes and stir. 

9. Bake another 10 minutes and stir. 

10. Repeat step 9. 

11. Spread those crackers out once again, checking for dampness, and cook another 5 minutes. 

12. Completely cool before serving or storing.

Strawberry Balsamic Chutney

 

 Our friend Nick is a local caterer and he delighted us at a recent event with a delicious appetizer. It was a crustini made from slices of toasted baguette with a smear of goat cheese topped with a balsamic strawberry chutney. I couldn't get enough! Luckily, Nick was kind enough to explain to me what it was and how he made it so now I have the skills to recreate it at home. We are only eating for two around here now that all the kids are away at school and college, so fortunately SP knows how to make lovely toasted baguette slices! 

Ingredients

2 Tablespoons Olive Oil

1 shallot, chopped thinly

1 clove garlic, minced

1 large container strawberries, diced

2 teaspoons honey

pinch of salt

1/4 teaspoon ground thyme

1/2 teaspoon cinnamon

a couple of grinds of fresh black pepper 

2 Tablespoons Balsamic vinegar

a couple of dashes or dribbles of Balsamic glaze

Process

1. In a medium pan, heat the olive oil over a low medium heat. 

2. Add the shallot and garlic and saute until soft  and not browned. 

3. Add the strawberries, honey, salt and spices and saute. 

4. You can turn the heat up a bit, and when softening,  start mashing with a potato masher.  

5. When it becomes one blended pot, add the vinegar and the glaze and simmer for a while on lower heat as it reduces just a bit. 

6. Remove from heat and spoon into a glass jar to cool in the fridge. 

7. Serve on crustini on top of a slathering of goat cheese.  Yum!

Pickle's improved Chili of the Nightosphere

 Our daughter Pickle is a huge fan of the cartoon Adventure Time, so when she put the Adventure Time cookbook on her wish list you can rest assured that I jumped at the opportunity. After making their recipe once, she new she had to embellish it with even more flavor. So here is Pickle's improved Chili of the Nightosphere - thanks Adventure time!

Ingredients

 1 Tablespoon Vegetable oil

1 pound onion, diced small

1 Tablespoon minced garlic

1.5 pounds 80/20 beef

1/2 cup dark chili powder

16 ounces kidney beans, drained

2 more cans variety of beans , drained

12 ounces chili sauce

2 Tablespoons Worcestershire sauce

salt and pepper to taste

Crushed Tomatoes

garnish: sour cream and shredded cheese

Process

1. In a heavy bottomed pan, saute the onion and garlic in the vegetable oil over high heat until lightly caramelized.

2. Add ground beef to onions and brown until the beef is about medium rare. Do not stir the beef around too much. 

3. Immediately add the chili powder, beans, chili sauce, and Worcestershire. 

4. Cook on medium heat, stirring gently, until chili is hot. 

5. Use the crushed tomato to thin the sauce and spread it around.  

6. Serve immediately while it is nice and hot. Garnish with cheese and sour cream.

Ranch Dip

 

 My sister sent me this recipe. It is simple and feeds a crowd. I just can't decide the vehicle - tortilla chips or Bugles?

Ingredients

1 package cream cheese, softened

1 cup sour cream

1 package Ranch seasoning

2 cups cheddar

6 slices bacon, crispy and crumbled

sliced scallions

Process

Combine all ingredients and mix well. Chill and serve.

Christmas Cheese Ball from Cafe Delights

 

 I make this recipe every year. It is simply the best cheese ball ever. This year I am going to halve the recipe and make a ball instead of the tree. This recipe is from Cafe Delights.

Ingredients

For The Dip:

• 4 cups cream cheese, softened
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup red bell peppers (or capsicum
), diced
• 1/4 cup dill pickles, finely diced
• 1/4 cup chives, chopped
• 1/4 cup parsley, chopped
• 1 tablespoon onion powder
• 2 teaspoons garlic powder

• Salt, to taste (if desired)

For The Decorations:


• 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel
• 1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
• Rosemary leaves/sprigs to decorate
• Ritz, water crackers or pretzels for serving
• Salami slices, for serving
• Prosciutto slices, for serving

Instructions

• In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
• Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it). 
• Use your hands to mold the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
• Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavor)!
• Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese. 
• Serve with crackers of your choice, salami and prosciutto slices rolled up!ENJOY! Printable recipe : HERE