1 Bag White Chocolate Chips
4 small zucchini or 1 large
In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.
, such as russet, peeled and cubed yolk orchicken broth peas, a couple of handfuls paprikaBoil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.
Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.
Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.
Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.
Recipe by Stephanie Breuner
2 large tomatoes (or 5 Romas), seeds removed, chopped small
for the crust:
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Southwestern Eggrolls
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon.pepper
Dash of cayenne
20 egg roll wrappers
1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
3. Serve warm with sour cream, salsa and/or guacamole.
Peanut Butter Cup Cake
1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
1-2 pork picnic roasts (approx. 2 lbs)
1-2 pork picnic roasts (approx 2 lbs will make plenty of leftovers)
1 Spinach Tortilla (I used Mission Brand)
Handful Shredded Rotisserie Chicken
1 Table Spoon diced red bell pepper
1/2 diced medium tomato
I/2 shredded carrot
8 leaves of baby spinach
1/4 cup shredded iceburg lettuce
2-3 table spoons Marie’s Parmesan Ranch Dressing
1 slice cooked crumbled turkey bacon
Layer and roll up tortilla and cut in half and serve
Recipe and photo from Jane Maynard
- 1 T olive oil
- 1 shallot, sliced thin then chopped
- ~1 T orange juice
- 1 can whole cranberry sauce
- 1/4 – 1/2 tsp kosher salt
- 1/4 C golden raisins
- 1 logs goat cheese
- your favorite crackers or a good baguette
Heat olive oil over medium heat in small saucepan. Add shallots and cook until soft. Add the rest of the ingredients and simmer for a few minutes. Spoon chutney over a log of goat cheese (you’ll most definitely have chutney left over…freeze for another day or make a meal out of it with grilled chicken and rice). Serve goat cheese & chutney with crackers or sliced baguette.
image and recipe via martha stewartMakes 6 individual cakes
adapted from a recipe via Ina GartenPlace the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, , peanut butter, soy sauce , sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
p.s., I add more cayenne/heat if I want more heat or kick to it. Sometimes I save the sauce to use later, it stays good in the fridge for several days. I like it warm and cold!!
