Gruyère Walnut Crisps

 Gruyère Walnut Crisps

3/4 c. unsalted butter

12 oz. Gruyère cheese

1 tsp. salt

2 c. plus 2 T. flour

1 c. chopped walnuts

Preheat the oven to 325 degrees.  Bring the butter to room temperature.  Finely grate the cheese.  Toast the walnuts on a baking sheet in the oven until fragrant, about 5 minutes.

Using a mixer, beat the butter in a medium bowl until smooth.  Beat in the cheese and the salt.  Add the flour and the walnuts and beat just until the dough comes together, adding water by teaspoonfuls if too dry.  Divide the dough in half.  Roll each half into a 14-inch log.  Wrap in plastic wrap and chill until firm, at least 4 hours.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Cut the logs crosswise into 1/4” slices.  Arrange on the prepared baking sheets, spacing 1/2 inch apart.

Bake the crisps until golden brown, about 20 minutes.  Transfer to racks and cool completely.

          

                                            

                                          

French Onion Bread Appetizer

French Onion Bread Appetizer 

1/2 c. beef broth
Pinch of ground nutmeg
1 tsp. horseradish
4 T. butter
2 large onions, thinly sliced
1 tsp. chopped fresh thyme
1/2 tsp. salt
1 (8 inch) round loaf sourdough bread
1 lb. gruyere cheese, thinly sliced

Combine the broth, nutmeg and horseradish in a small bowl. 

 Melt the butter in a large skillet over medium heat.  Add the onions, thyme and salt to the pan.  Cook, stirring often, until the onions are golden brown and soft, about 20 minutes.  Add the broth mixture and cook another 2 minutes.  Let cool slightly.

Slice the bread at 1 1/2" intervals with a large serrated knife, stopping about 3/4 of the way to the bottom.  Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf.
Set the loaf on a parchment-lined rimmed baking sheet.  Stuff the onions into the slits then put the cheese slices into the slits.  Cover the bread loosely with foil and bake at 350 degrees for 15 minutes.  Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 - 25 more minutes.  Serve immediately.

Chocolate-Drizzled Cinnamon-Caramel Corn

Chocolate-Drizzled Cinnamon-Caramel Corn

11 c. popped popcorn
1 c. cashew pieces
1 c. packed brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 c. chocolate chips
1 tsp. shortening

Remove all the unpopped kernals from the popped corn.  Put the popcorn and cashews in a 17" x 12" x 2" baking pan.  Combine the brown sugar, butter and corn syrup in a saucepan.  Cook and stir over medium heat until the mixture boils.  Reduce the heat to medium-low.  Cook without stirring for 5 minutes more.  Remove from the heat.  Carefully stir in baking soda, cinnamon and vanilla.  Pour over the popcorn mixture in the pan, stirring gently to coat.  Bake in a 300 degree oven for 15 minutes.  Stir and bake 5 minutes more.  Transfer to buttered foil to cool.  Heat the chocolate chips and shortening until melted.  Let cool slightly then drizzle over caramel corn.

Makes a great holiday gift.

Caramel Pecan Bars

Caramel Pecan Bars

1 1/2 c. crushed vanilla wafers (about 50 wafers)
1/4 c. butter, melted
2 c. semisweet chocolate chips
1 c. chopped pecans
1 jar (12 oz.) caramel ice cream topping

Combine the wafer crumbs and melted butter in a bowl.  Press into a greased 9" x 13" baking pan.  Sprinkle with chocolate chips and pecans.
Warm the caramel topping in the microwave for 1 minute.  Pour over the cookie base in the baking pan.  Bake at 350 degrees for 10 minutes.  Leave in the pan to cool on a wire rack.  Place the bars in the refrigerator to let them firm up before cutting.  Cut into small squares and remove from the pan.

Delicious and so easy!

Turkey Chile Verde Soup

 

Turkey Chile Verde Soup

Ingredients

• 1 cup Corn - frozen fresh, or canned (drained)

• 16 oz Salsa Verde

• 2 cups Turkey cooked (light and/or dark meat), skin removed and chopped

• 2 qt Chicken stock

• 1 T Cumin

Optional Garnishes: Green Onion, Jalapeño, Sour Cream, Tortilla Chips, Hot Sauce, etc.

Instructions

1. Combine all ingredients into a slow cooker. Set on Low for 4-5 hours or High for 2-3 hours. Top and serve soup with optional garnishes.

 

Apple Snickerdoodle Bars

 Apple Snickerdoodle Bars

1/4 cup butter

1 c. light brown sugar, packed

1 egg

1 tsp. vanilla extract

1 c. flour

1 tsp. baking powder

1/2 tsp. salt

2 Granny Smith apples

2 T.  sugar

1 1/2 tsp. ground cinnamon

Bring the butter to room temperature.  Peel and chop the apples.

Preheat the oven to 350° and line an 8x8 pan with a foil or parchment paper.  Spray the foil or parchment paper with nonstick spray.

In a mixer, beat the butter and brown sugar until light. Add the egg and vanilla and mix well. Combine the flour, salt, baking powder in a small bowl then add to the butter mixture and mix until just combined.

Add the chopped apples and stir until mixed into the batter.

Press into your prepared pan. Slightly damp hands work best for this. Mix the cinnamon and sugar together and sprinkle over the top.

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.

You can double this recipe and bake it in a 9” x 13” pan.

Cauliflower Poblano Soup

 Cauliflower Poblano Soup

2 T. olive oil

1 large onion, chopped

1 large poblano pepper, seeded and chopped

4 c. chopped cauliflower florets

2 1/2 c. milk

2 c. water

1 bay leaf

1 tsp. salt

1/2 tsp. pepper

3 T. flour

1 1/2 c. shredded extra-sharp white cheddar

Heat oil in a Dutch oven. Add onion and poblano and cook, stirring, until very soft. Add cauliflower, 2 c. milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce to a simmer, cover and cook until cauliflower is soft, about 8 minutes. Meanwhile, whisk flour with 1/2 c. milk. When the cauliflower is soft, remove the bay leaf and whisk in the flour mixture. Cook over medium-high heat, stirring, until thickened slightly. Remove from heat. Stir in the cheese. Serve.

Ham and Bean Soup

Ham and Bean Soup

Ingredients

• 2 T. olive oil

• 1 1/2 c. chopped onion

• 1 c. chopped celery

• 1 c. chopped carrot

• 1 tsp. dried thyme

• 6 garlic cloves chopped

• 2 lbs. smoked ham hocks

• 1 lb. dried Great Northern beans

• 7 c. low-sodium or no-salt chicken stock

• 1 tsp. freshly ground black pepper

Instructions

1. Heat a skillet over medium-high heat. Add oil to the skillet. Add onion, celery, carrot and thyme. Cook for 10 minutes or until almost tender. Add garlic and cook for 3 minutes. Scrape onion mixture into a 6-quart slow cooker. Add ham hocks, beans and stock. Cover and cook on LOW for 8 hours.

2. Remove the ham hocks from the slow cooker; cool slightly. remove meat from bones; discard fat, skin and bones. Chop the meat and return it to the slow cooker. Add black pepper and cook for 10 minutes. Serve.

 

Cheesy Snack Mix

 

Cheesy Snack Mix

Ingredients

• 4 c. popped popcorn
• 2 c. Corn Chex cereal
• 1 1/2 c. sesame sticks
• 1 1/2 c. tiny pretzels
• 8 oz. butter
• 1 tsp. garlic powder
• 1 tsp. mustard powder
• 2 c. crunchy cheese puffs

Instructions

• Melt the butter.  Add the garlic powder and mustard powder.  Whisk to combine.

  Preheat the oven to 325 degrees.
• In a large baking pan, combine the popcorn, Corn Chex, sesame sticks, and pretzels.  Pour the butter mixture over the snack mix and stir.
• Bake at 325 degrees for 20 minutes, stirring after 10 minutes.  Let cool.  Add the crunchy cheese puffs.  Stir to combine.  

Breakfast Egg Muffins

 Breakfast Egg Muffins

12 large eggs

2 T. finely chopped onion

Salt and pepper to taste

For Bacon Cheddar:

1/3 c. cooked bacon, chopped

1/3 c. shredded cheddar cheese

For Garlic Mushroom:

1/3 c. sliced mushrooms, sautéed in olive oil

1/3 c. red bell pepper, diced

1/2 tsp. garlic powder

Preheat the oven to 350 degrees.  Lightly spray a 12-cup muffin tin with nonstick oil spray.

In a large bowl, whisk the eggs and onion together.  Season with salt and pepper to taste.

Use the Bacon Cheddar ingredients in 6 of the muffin tins and use the Garlic Mushroom in the remaining 6 muffin tins.  Add the egg mixture to fill each muffin tin up almost to the top.

Bake for 15-20 minutes until set.  Let cool slightly, then serve.

You can also store the breakfast muffins in an airtight container in the refrigerator for up to 4 days.  To reheat wrap them in a damp paper towel to reheat.

Caramel Apple Popcorn Clusters

 

Caramel Apple Popcorn Clusters

Ingredients

• 8 c. popped popcorn

• 4 c. freeze dried apple slices

• 1 c. unsalted almonds roughly chopped

• 2 c. apple juice

• 2 c. packed light brown sugar

• 1/4 c. light corn syrup

• 12 T. unsalted butter cut into pieces

• 1 tsp. salt

Instructions

1. Line 2 baking sheets with parchment paper.

2. Divide the popcorn between the 2 baking sheets. Scatter the apple slices and chopped almonds on top of the popcorn.

3. Bring the apple juice, brown sugar and corn syrup to a boil in a large saucepan over medium-high heat. Cook without stirring until the mixture reaches 280 degrees on a candy thermometer, about 30 minutes. Stir the butter pieces into the caramel until melted and thoroughly combined. Add the salt and cook 1 minute more. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with 2 rubber spatulas. Let cool slightly then separate the mixture into clusters while still warm. Let cool completely.

Monkey Bread in the Slow Cooker

 

Monkey Bread in the Slow Cooker

Ingredients

• 24 frozen dinner rolls

• 18 T. butter

• 1 1/2 c. packed brown sugar

• 3 T. ground cinnamon

Instructions

1. Place the frozen dinner rolls on a cutting board to thaw, about 15 to 30 minutes. Meanwhile, melt the butter in a medium bowl, In another bowl, combine the brown sugar and cinnamon.

2. Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker, brush the butter up the sides.

3. Cut each dinner rolls into fourths. Put a handful of the pieces into the melted butter. Stir to coat. Remove with a slotted spoon. Toss in the cinnamon sugar. Remove from the cinnamon sugar with a fork. Place the pieces in the slow cooker. Continue with all the dough pieces. Pour any remaining brown sugar mixture over the top of the dough then pour any remaining butter over the top. Cover and cook on high for about 2 hours. Start checking the center pieces of dough after 1 hour 45 minutes to see if it is done.

4. Can be served with a cream cheese frosting drizzle if desired.

Apple Crisp

Apple Crisp

Filling:
6 Granny Smith apples, peeled, cored and diced
1/4 c. sugar
1 tsp. cinnamon
pinch of salt
2/3 c. butterscotch chips
1/4 c. flour
1/2 c. apple cider

Crust:
1/2 c. brown sugar
3/4 c. flour
1/2 c. quick oats
pinch of salt
1/2 c. butter

Preheat the oven to 350 degrees.  Grease a 2 quart baking dish.
In a large bowl, combine the apples and the cider.  Add the sugar, cinnamon, salt, butterscotch chips and flour.  Stir to combine then pour into the baking dish.
In a separate bowl, combine the brown sugar, flour, oats and salt.  Cut in the butter until the pieces are pea-sized.  Sprinkle the crumb topping over the apples.  Bake for 45 minutes.  Let cool for 10 minutes before serving.

Corn Chowder

Corn Chowder

7 ears corn, husked and silks removed
1 T. olive oil
2 T. butter
1 lb. Yukon Gold potatoes, cut  into 1" cubes
1 celery stalk, finely chopped
2 jalapeno peppers, ribs and seeds removed, finely chopped
1 red bell pepper, seeds removed, finely chopped
3 cloves garlic, finely chopped
1 tsp. cumin
4 oz. cream cheese, cut into 1" cubes, at room temperature
4 c. chicken stock
Salt and pepper

Cut the kernels off the ears of corn.  Scrape down the cob to release the juice from the corn.  
In a soup pot,  heat the olive oil and butter over medium-high heat.  Add the potatoes, celery, peppers, garlic and cumin.  Reduce the heat to medium, cover and cook until the vegetables soften, about 12 minutes.  Add the corn and the 4 c. chicken stock.  Bring to a boil then reduce the heat and simmer until the potatoes are tender.  Stir in the cream cheese until melted.  Season with salt and pepper.

(If fresh corn isn't available, thaw frozen corn and chop it on a cutting board.  Then add 1/4 c. whole milk to the recipe.)

Pork and Poblano Skewers

 

Pork and Poblano Skewers

Ingredients

• 3 T. brown sugar

• 3 T. soy sauce

• 2 T. orange juice

• 1 T. lemon juice

• 1 seeded minced jalapeno

• 1/2 tsp. black pepper

• 1 lb. pork tenderloin

• 1 fresh pineapple

• 2 poblano peppers

Instructions

1. Peel and core the pineapple and cut into 1 1/2" cubes.

2. Combine the brown sugar, soy sauce, orange juice, lemon juice, jalapeno and pepper. Divide this marinade into two bowls.

3. Cut the pork into 1" cubes. Put in one of the bowls with the marinade. Stir to coat.

4. Put the pineapple in the other bowl with the marinade. Stir to coat.

5. Cut the poblano peppers into 1 1/2" squares.

6. Thread the pork, pineapple and poblanos onto metal skewers. Grill over charcoal or gas for 14 minutes or until done.

Turkey Stuffing Bake

 Turkey Stuffing Bake

2 T. butter

1/2 c. chopped onion

1/4 c. finely chopped celery 

1 c. cooked long grain rice

1 (8 oz.) package herb-seasoned stuffing mix

2 c. water

4 c. diced turkey or chicken

3 eggs

1 (10.75 oz.) can cream of chicken soup

1/2 c. sour cream

1/4 c. milk

1/2 tsp. poultry seasoning

1/4 tsp. freshly ground black pepper 

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking dish.

 

Melt the butter in a small saute pan.  Add the onion and celery; cook over medium heat until soft.

In a large bowl, combine the stuffing mix and the 2 cups water.  Stir in the turkey, eggs and half of the condensed soup.  Stir in the cooked rice and the cooked onion and celery.  Spread into the prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until heated through.  While this is cooking, combine the remaining 1/2 can of soup, the sour cream and the milk.  Cook over low heat until heated through, stirring occasionally.

Serve the turkey bake cut into squares with the sauce spooned over the squares.

Horseradish Pub Cheese

 

Horseradish Pub Cheese

Ingredients

• 2 Cups Shredded sharp cheddar cheese
• 4 Ounces Cream cheese
• 1/4 Cup Sour cream
• 1/4 Cup Horseradish Drained
• 1 T. Water
• 2 Teaspoons Dijon mustard
• 2 Teaspoons White wine vinegar
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Ground pepper

Instructions

• Set the cream cheese out to soften.
• Place all the ingredients in a food processor.  Pulse until thoroughly combined.
• If desired, you can top with some chopped chives or green onions for color.