Orange Cardamom Shortbread

Orange Cardamom Shortbread

1 c. chilled unsalted butter, cut into 1/2" pieces
1/2 c. granulated sugar
1/4 c. powdered sugar
1/2 tsp. kosher salt
1/2 tsp. ground cardamom
2 1/2 c. flour
2 tsp. finely grated orange zest
1 egg, beaten to blend
Coarse sugar for sprinkling

Preheat oven to 350 degrees.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar and salt until very light and fluffy, 7 - 10 minutes.  Reduce the speed to low and add flour, cardamom and orange zest.  Mix just to combine.  Dough will look a little dry.
Press the dough into 2 8" square cake pans.  Brush with egg and sprinkle with coarse sugar.
Bake until the shortbread is golden brown and the sides pull away from the pan, about 20 - 25 minutes.  Transfer pan to a wire rack; let cool in pan before turning out and cutting into gars.

Shortbread dough can be made 1 month ahead; wrap tightly in plastic wrap and freeze.

Pretzel Chicken Bites

Pretzel Chicken Bites

1 pound boneless chicken breast, cut into bite-size pieces
1/4 c. flour
Salt and pepper
1 egg
1/4 c. Dijon mustard
1/4 c. honey
1 c. crushed pretzels (I used 1/2 c. plain and 1/2 c. jalapeno pretzels)

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.
In a large bowl, season the flour with salt and pepper.  Toss the chicken in the flour mixture.  In a small bowl, whisk the egg, mustard and honey.  Dip the chicken in egg then roll in pretzels.  Bake at 425 degrees until cooked, about 15 minutes, turning once.  Serve with additional honey-mustard mixture for dipping.

You can experiment with different flavors of pretzels if you like.

You can crush the pretzels in a plastic bag using a rolling pin or give them a spin in the food processor but be careful not to over-crush them.

Pimento Cheese Spread

Pimento Cheese Spread

2 c. coarsely grated sharp cheddar cheese
2 c. coarsely grated extra-sharp white cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all ingredients in a large bowl.  Season with salt and pepper.

Can be made up to 3 days ahead.  Cover and chill.

Use as an appetizer with club crackers and celery sticks.

Also makes a great grilled cheese sandwich on whole wheat bread.

Crispy Rice Treats

Crispy Rice Treats

4 T. unsalted butter plus extra to butter the pan
10 ounces marshmallows
3/4 cup creamy peanut butter
6 c. crispy rice cereal
6 ounces semisweet chocolate chips

Use the extra butter to coat a 9" x 13" baking dish on the bottom and sides.
Melt the 4 T. butter over low heat in a large pot.  Stir in the marshmallows and cook until melted.  Stir in the peanut butter until combined.  Stir in the cereal until thoroughly combined.  Pour into the prepared pan. Smooth the top of the treats, pressing down lightly with slightly damp hands.  Melt the chocolate in the microwave.  Spread the chocolate over the top of the treats.  Set aside to cool or refrigerate if your kitchen is warm.  Cut into squares.

Peach Mango White Sangria

Peach Mango White Sangria

1/3 c. sugar
1/3 c. water
3/4 c. Peach Schnapps
1 bottle Viognier or other white wine
1 chopped mango
2 peaches, cut into thin wedges

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.  Add the remaining ingredients to the pitcher, stir and serve.

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