Chocolate Caramel Cashew Bars

Chocolate Caramel Cashew Bars

1 roll (18 oz.) refrigerated chocolate chip cookie dough
1 pkg. (11.5 oz.) semi-sweet chocolate chips
1 container (16 oz.) caramel apple dip
3 c. crisp rice cereal
1 1/4 c. chopped cashews

Preheat the oven to 375 degrees.  Cut the cookie dough in half crosswise then cut each section in half lengthwise.  Press the dough in the bottom of an ungreased 13" x 9" pan.  Bake 10 - 14 minutes or until light golden brown.  Cool for 15 minutes.
In a 3 quart saucepan, place 1 c. chocolate chips and 1 c. caramel dip.  Cook over medium heat, stirring constantly, until melted and smooth.  Remove from heat.  Add cereal and cashews.  Spread this mixture over the cooled crust.
In a small saucepan, place the remaining 1 c. chocolate chips and 1/2 c. caramel dip.  Cook over medium heat, stirring constantly, until melted and smooth.  Spread over the cereal mixture.  Refrigerate until set.  Cut into bars.

I prefer keeping the bars refrigerated and eating them chilled.

Apricot Poppy Chicken

Apricot Poppy Chicken

2 T. olive oil
1 1/2 pounds boneless skinless chicken breasts or tenders
2 shallots
1/4 c. apple cider vinegar
1 c. chicken broth
1/4 c. apricot preserves
3 T. honey
2 tsp. poppy seeds
1 T. butter

Cut the chicken into chunks. In a large skillet, heat the olive oil over medium high heat. Season the chicken with salt and pepper and cooked in the skillet until browned. Thinly slice the shallots. Add the shallots to the chicken and cook for three minutes. Add the vinegar and cook until slightly reduced. Add the chicken broth, apricot preserves, honey and poppyseeds and simmer over medium low heat, stirring. Stir in butter and serve.

Serve over rice or boiled new potatoes.

Jambalaya

 

Jambalaya

Ingredients

• 3/4 lb. andouille sausage

• 1 large boneless skinless chicken breast

• 2 bell peppers

• 1 large onion

• 2 c. chicken broth

• 1 30 oz. can diced tomatoes

• 1 T. minced garlic

• 2 T. Cajun seasoning

• 1/2 tsp. salt

• 1/2 tsp. ground pepper

• 1 1/2 c. uncooked brown or white rice

• 1/2 lb. uncooked shrimp peeled and deveined

Instructions

1. Slice sausage into 1/4 inch thick slices. Remove the tails from the shrimp. Chop chicken into 1” pieces. Dice the green peppers and onion.

2. Add the sausage, chicken, bell peppers, onion, chicken broth, tomatoes, minced garlic, Cajun seasoning, salt and pepper to a slow cooker. Cover and cook for 3 to 4 hours on low. Stir in the rice and cook another 1 - 2 hours until the rice is tender.

3. About 20 minutes before serving, add the shrimp and cook for another 15-20 minutes. Stir and serve hot.

Notes

If you don’t care for one of the proteins in this dish, just leave it out and add more of another protein. If you want it spicier, add 1 or 2 diced jalapeños with the green peppers.

Thyme Honey Ham

 Thyme Honey Ham

3 T. butter
2 T. chopped fresh thyme
1/4 c. apple cider vinegar
1/2 c. honey
1 tsp. Worcestershire sauce
1 boneless fully cooked ham (6 to 8 pounds)

Melt butter and add the thyme. Let sit while you start the ham.
Preheat the oven to 350 degrees.
Score the ham. Put on a rack in a roasting pan. Cover the pan with foil and roast for 1 hour.
Meanwhile, boil the vinegar until reduced by half. Remove from heat and add the honey, Worcestershire sauce and thyme butter.
Remove the foil from the ham and add 1 cup of water to the roasting pan. Brush with half of the honey-thyme glaze then bake, uncovered, for 30 minutes. Brush with the remaining glaze and roast another 30 minutes.

Farmer's Breakfast Casserole

Farmer's Breakfast Casserole

3 c. frozen shredded hash brown potatoes
3/4 c. shredded pepper jack cheese
1 c. cooked ham, diced
1/4 c. chopped shallot
4 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 tsp. black pepper
1/8 tsp. salt

Preheat the oven to 350 degrees.  Grease a 2-quart baking dish.
Arrange the hash brown potatoes evenly in the bottom of the prepared dish.  Sprinkle with cheese, ham and shallots.
In a medium bowl, mix eggs, evaporated milk, pepper and salt.  Pour the egg mixture over the potato mixture in the dish.  The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 45 minutes (60 minutes if chilled).  Let stand for 5 minutes before serving.

Hot Reuben Dip

Hot Reuben Dip

1/2 c. mayonnaise
3 T. ketchup
2 T. finely chopped dill pickle
Salt and pepper
3 c. grated Swiss cheese
2/3 c. sauerkraut, drained and roughly chopped
4 oz. cream cheese at room temperature
4 oz. chopped sliced pastrami
1 loaf pumpernickel bread

Preheat the oven to 375 degrees.  Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir until combined.  Using a small serrated knife, hollow out the bread loaf, leaving a 1/2 inch shell; reserve the cut-out bread.  Fill the loaf with the dip; transfer to a baking sheet.
Slice the reserved bread into pieces and arrange on a separate baking sheet; brush or spray with olive oil.  Bake the bread bowl until the cheese melts, about 30 minutes.  Add the sliced bread to the oven during the last 10 minutes.  Serve with toasted bread and crackers and celery sticks.

Reuben Pinwheels

6 oz. cream cheese

1/3 c. 1000 Island Dressing

1/2 c. sauerkraut 

8 oz. shredded Swiss cheese 

12 oz. thinly sliced deli corned beef

8 flour tortillas (9 inch)

Set out the cream cheese to bring to room temperature. Drain the sauerkraut in a colander.

Combine the cream cheese and 1000 Island salad dressing. Spread this mixture on each one of the tortillas. Top cream cheese mixture with sauerkraut, shredded cheese, and corn beef. Roll up tightly and wrap in cling wrap.  Refrigerate for at least one hour then slice and serve.

                                    

Spicy Asian Noodles with Chicken

 

Spicy Asian Noodles with Chicken

Ingredients

• 1 T. canola oil
• 1/2 c. chopped green onion
• 1 T. grated peeled fresh ginger
• 2 garlic cloves minced
• 2 c. chopped roasted skinless, boneless chicken breasts
• 1/4 c. chopped fresh cilantro
• 2 T. rice vinegar
• 2 T. hoisin sauce
• 2 tsp. sambal oelek
• 1 pkg. (6.75 oz.) thin rice noodles
• 2 T. chopped dry-roasted peanuts
• 1 T. dark sesame oil
• 3 T. soy sauce

Instructions

• Heat canola oil in a large skillet over medium-high heat.  Add the onion, garlic and ginger.  Cook for 1 minute.  Add the chicken, cilantro, rice vinegar, hoisin sauce, sambal oelek, soy sauce and dark sesame oil.  Keep warm over low heat.
• Cook the noodles according to package directions.  Drain and add to the skillet.  Toss to combine.  Sprinkle with peanuts and serve.

Healthy Chili

 Healthy Chili

Healthy Chili

Healthy Chili

Ingredients

• 10 oz. ground turkey
• 2 T. olive oil
• 1 medium onion diced
• 4 stalks celery diced
• 1 green bell peppers diced
• 2 (28 oz.) cans diced tomatoes
• 2 medium zucchini diced
• 1 (15 oz.) can black beans rinsed and drained
• 2 (15 oz.) cans beef broth
• 2 T. chili powder
• Salt and pepper to taste

Instructions

• Put the olive oil in a Dutch oven and heat over medium-high heat. Add the turkey and sauté until browned. Add the diced onion, celery and green pepper. Stir until the vegetables are softened.
• Add the tomatoes, zucchini, beans, broth and chili powder. Bring to a simmer over medium heat. Add salt and pepper to taste. Simmer for 30 minutes.

Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie

Ingredients

• 2 oz. semi-sweet chocolate
• 2 oz. bittersweet chocolate
• 3 c. vanilla ice cream
• 2 jars (8 oz.) maraschino cherries without stems
• 1 ready-to-fill chocolate crumb crust

Instructions

• Line a cookie sheet with wax paper. Melt the semi-sweet chocolate and the bittersweet chocolate over low heat. Spread the melted chocolate on the lined cookie sheet. Place in the freezer until hard. 
• Slightly soften the ice cream. Scrape the ice cream into a bowl. Drain the cherries and cut in half.  Break the chocolate into small pieces.  Add the cherries and chocolate to the ice cream. Spoon the mixture into the chocolate crust. Cover the pie and freeze at least 6 hours until very firm. 
• For an adult version, soak the cherries in 2 T. creme de cassis (cherry liquor) before adding to the ice cream.

Sausage Dip

  Sausage Dip

1 lb. spicy pork sausage

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 c. mayonnaise

1 c. sour cream

1/4 c. shredded Parmesan cheese

Preheat the oven to 350 degrees.

Brown the sausage.  drain thoroughly.  In a medium bowl, mix the sausage with red pepper flakes, dried thyme, black pepper and salt.  Add the mayonnaise, sour cream and shredded Parmesan cheese to the sausage mixture.  Put in a casserole dish.  Bake at 350 degrees for 25 minutes until bubbly.  Serve with woven wheat crackers.

Be sure to use shredded Parmesan cheese.  Grated cheese will make the dip too dry.

Chili Con Carne

 

Chili Con Carne

Ingredients

• 3 T. vegetable oil

• 1 1/2 lb. ground beef

• 2 c. chopped onion

• 1 c. chopped green pepper

• 4 tsp. minced garlic

• 2 T. chili powder

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1 tsp. salt

• 1 tsp. freshly ground black pepper

• 2 tsp. ground cumin

• 1 tsp. dried oregano

• 1/2 tsp. cayenne powder

• 2 15 oz. cans crushed tomatoes

• 3 T. tomato paste

• 1 tsp. sugar

• 2 c. water

Instructions

1. Heat the oil in a large heavy pot. Add the meat. Cook until brown. Add the onion, green pepper, garlic, chili powder, paprika, garlic powder, salt, pepper, cumin, oregano and cayenne. Cook until soft. Add the canned tomatoes, tomato paste, sugar and water. Bring to a boil. Lower the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Notes

This is a great chili recipe to use for chili dogs or Frito pies also.

Sauerkraut with Gin and Caraway

Sauerkraut with Gin and Caraway

2 pounds of jarred or canned sauerkraut
1 1/2 c. dry gin
1 tsp. caraway seeds
1/4 c. butter

Thoroughly drain the sauerkraut in a colander.  Combine the sauerkraut, gin and caraway seeds in a large saucepan.  Bring to a simmer over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the gin is reduced about 30 minutes.  Stir occasionally.  Cut the butter into small cubes and add to the sauerkraut.  Stir until the butter melts.  Serve warm.

I promise you will never look at sauerkraut the same way again!
Serve with polish sausage and mashed potatoes, use in a Reuben or serve as a side dish.

Sausage Hashbrown Breakfast Casserole

 

Sausage Hashbrown Casserole

Ingredients

• 1 pound ground pork sausage
• 5 whole eggs lightly beaten
• 1 medium onion finely chopped
• 1/2 c. milk
• 4 oz. shredded cheddar cheese
• 1 16 oz. pkg. frozen shredded hash brown potatoes
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Preheat the oven to 350 degrees.
• Brown the sausage in a large skillet over medium-high heat, stirring and breaking up the sausage. Drain then put into a large bowl.
• Add the eggs, onion, hash browns, milk, cheese, salt and pepper to the sausage, stirring until combined. Pour the mixture into a 9" x 13" baking dish. Bake 1 hour.

Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pecan Pie Brownies

Pecan Pie Brownies

1 family-size box brownie mix

1 c. granulated sugar

1 1/2 c. corn syrup

4 eggs

1/4 c. unsalted butter

1/2 tsp. vanilla extract

2 c. chopped pecans

Preheat the oven to 350 degrees.  Grease a 9” x 13” pan.  Melt the butter.

Prepare the brownie batter mix according to package instructions and pour into the prepared pan.  Bake for 20 minutes.

In a bowl, mix sugar, corn syrup, eggs, melted butter and vanilla.  Mix until thoroughly combined then add the chopped pecans.  Pour the pecan mixture over the cooked brownies and spread evenly.  Return the pan to the oven and bake for an additional 25-35 minutes until set but slightly jiggly in the center.  Let cool completely before cutting into squares.

                                               

Caramelized Onion Vegetable Soup

 Caramelized Onion Vegetable Soup

2 T. olive oil

1 very large or 2 medium onions

2 tsp. salt

4 cloves garlic

8 c. vegetable stock

1 (15 oz.) can diced tomatoes

1 (15.5 oz.) can great northern beans

2 large russet potatoes

3 carrots

2 stalks celery

2 c. fresh green beans

1 1/2 T. dried Italian seasoning

1/2 tsp. black pepper

1 c. frozen peas

Cut the onion in half, peel then cut into slices.  Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and 1/2 tsp. salt.  Cook for 2 minutes then reduce the heat to medium low and continues cooking for 20-30 minutes until very soft and light brown in color.

Peel the garlic cloves and mince.  Set aside.  Drain and rinse the great northern beans and set aside.  Peel the potatoes and carrots and cut into 1-inch pieces.  Clean the celery and cut into 1/2 inch slices.  Cut the ends of the green beans and cut into 1-inch pieces.  Set all the cut vegetables aside.

After the onions have caramelized, add the minced garlic and cook for 2 minutes.  Pour the vegetable stock into the pot slowly and stir to get any brown bits off the bottom of the pot.  Stir in the tomatoes, the rinsed great northern beans, the potatoes, carrots, celery and green beans.  Add the Italian seasoning and the black pepper and the remaining 1 1/2 tsp. salt.  Bring the mixture to a slow boil the reduce to a simmer.  Allow to simmer uncovered for 25-30 minutes.  Add the frozen peas and continue cooking for another 15 minutes.

Taste test to make sure the vegetables are all cooked and adjust salt and pepper if needed.  

Ladle into bowls and serve.