Chocolate Chip Cherry Cookies

Yield: 2 dozen cookies

Ingredients

• 1 cup plus 1.5 tablespoons Unbleached White Flour
• 1/3 teaspoon kosher salt
• 1/3 teaspoon baking soda
• 1 stick unsalted butter
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 3/4 teaspoon pure vanilla
• 5 ounces semi-sweet chocolate chips
• 4 ounces chopped 60% cocoa chocolate
• 1/2 cup dried cherries
• 2 eggs

Cooking Directions

1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
2. Whisk together the flour, salt and baking soda in a large bowl.
3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.

Based on a recipe from Bobby Flay

 

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Buttercrunch Toffee

1 cup almonds
1 Tbsp water
4 Tbsp butter, cut into pieces
1/2 cup sugar
2 Tbsp packed dark or light brown sugar
1/8 tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips, OR 3 oz bittersweet or semisweet chocolate, chopped

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Directions:

Using half the chopped almonds, form an 8-inch circle in a even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.

Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300ºF, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.

Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.

Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Pumpkin Gingerbread Trifle

Ingredients

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl if you do not had a Trifle dish.

Oven-Roasted Pulled Pork Sandwiches

Ingredients

Dry Rub:

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 3 tablespoons coarse salt
• 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• 12 hamburger buns
• 1 recipe Spicy Slaw, recipe follows
• Pickle spears

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side

Bar-B-Que Sauce

Ingredients

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot pepper sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

Directions

1. In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat

Pumpkin Lasagne

No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.

VEGETARIAN

1. 2 tablespoons olive oil
2. 2 onions, chopped
3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
4. 2 1/4 teaspoons salt
5. 1 teaspoon fresh-ground black pepper
6. 1 teaspoon dried sage
7. 1/2 teaspoon grated nutmeg
8. 3 cups canned pumpkin puree (one 28-ounce can)
9. 1 1/2 cups heavy cream
10. 1 1/2 cups grated Parmesan
11. 1/2 cup milk
12. 9 no-boil lasagne noodles (about 6 ounces)
13. 1 tablespoon butter

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Cheesy Green Bean Casserole

1

can (10 3/4 oz) condensed cream of mushroom soup

1

cup shredded American-Cheddar cheese blend (4 oz)

1

teaspoon soy sauce

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed, drained

1

small red or green bell pepper, chopped (1/2 cup)

1 1/2

cups Cheddar French-fried onions (from 6-oz can)

         

• 1 Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
• 2 Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
• 3 Bake uncovered about 5 minutes longer or until onions are brown and crisp.

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Caramel Walnut Cake

 Ingredients:

Topping
1 cup firmly packed brown sugar
1/2 cup margarine or butter
1/4 cup heavy cream
1 cup chopped walnuts
Cake
1 1/2 cups sugar
1/2 cup softened margarine or butter
1 cup ripe banana, mashed
3 eggs
2 1/2 cups unbleached white flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
Filling
1/2 cup sugar
3 Tbs all-purpose flour
1/4 tsp salt
1 cup low-fat milk or whole milk
1 egg, beaten
2 tsp vanilla
1 Tbs margarine or butter
2 medium thinly sliced bananas
Directions:
TOPPING:

• Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
• Pour over bottoms of three 8″ or 9″ round baking pans, & sprinkle with walnuts.

CAKE:

• Place sugar and margarine in mixer bowl and cream for about 2 minutes.
• Add banana and vanilla, mix thoroughly.
• Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
• Combine flour, baking powder, baking soda, and salt in small bowl.
• Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
• Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
• Spread batter evenly over nut mixture in pans.
• BAKE: 350°F for 25 – 30 minutes until toothpick inserted in center comes out clean.
• Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don’t let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).

FILLING:

• Combine sugar, flour and salt in medium saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Beat the egg in a separate bowl.
• Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
• Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
• Remove from heat and stir in vanilla and margarine. Cool slightly.
• Refrigerate 1 hour or more until cake is cool and ready to assemble.

ASSEMBLE CAKE:

• (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
• Spread with half of filling. Arrange about half of banana slices over filling.
• Top with second layer, nut side up. Spread with remaining filling and banana slices.
• Top with remaining cake layer, nut side up.

Store in refrigerator.
Adapted From: KitchenAid

 
 

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