Salted Nut Bars

 3 c. flour

1 1/2 c. brown sugar, packed
1 c. unsalted butter at room temperature
1 tsp. salt
4 c. salted mixed nuts
3/4 c. corn syrup
3 T. unsalted butter
1 1/2 c. butterscotch chips

Preheat the oven to 350 degrees.
In a large bowl, use a mixer at low speed to combine the flour, sugar, butter and salt until crumbly. Pat into an ungreased 13″ x 18″ baking pan. Bake for 10 to 12 minutes until lightly browned. Remove from the oven and sprinkle the nuts evenly over the crust. Set aside.
In a small saucepan, combine the corn syrup, butter and butterscotch chips. Place over medium heat and cook while stirring until the mixture boils. Boil for 2 minutes. Pour over the nuts and return the pan to the oven for another 10 to 12 minutes, until the top is golden brown and bubbly. Remove from the oven. Cool on a wire rack for an hour. Loosen the edges and turn the pan upside down on wax paper. Cut into 1″ x 2″ bars. Store in a covered container.

Makes 6 dozen small bars. You can freeze extras to enjoy later.

Lobster Mac ‘n Cheese Bites

Lobster Mac ‘n Cheese Bites

2 Lobster tails

1/2 lb Small shell pasta

2 Tbl Butter

2 Tbl All purpose flour

1 Cup Whole milk

4 oz Brie cheese

4 oz Havarti (can substitute Monterrey Jack)

1. Preheat oven to 400 degrees.  Bring a large pot of water to boil then add a small handful of salt.
2. Add lobster tails to boiling water and cook for 5-6 minutes or until the shell is bright red and the flesh is white.  Note:  using the same water to cook the lobster and the pasta helps to reinforce the lobster flavor.
3. While the lobster meat cools, cook the pasta 1 minute less than package directions (approximately 6-7 minutes).  Drain pasta and set aside.
4. In a medium sauce pan, melt the butter and then whisk in the flour over medium heat.  Cook for 2-3 minutes, stirring constantly.  Slowly add the milk, whisking constantly to avoid lumps.
5. Bring the mixture (known as a bechamel) to a boil then reduce heat to low.  Stir in the Brie and havarti cheese.
6. Chop up the cooled lobster meat into bite sized pieces and add to a mixing bowl with the drained pasta.  Stir in the cheese sauce and toss together gently to avoid breaking up the pieces of lobster.  Season to taste with salt and pepper.
7. Scoop the mixture into a muffin tin and bake until the top is golden brown.  Allow to cool 10-15 minutes to allow the muffins to set before removing from the pan.

High Heel Cupcakes

High Heel Cupcakes

Cupcakes
Graham crackers
Frosting
Rolled wafer cookies
Sprinkles

 There doesn’t have to be in the cooking required for this one unless you want to make the cupcakes. This is a really fun project to do with young kids.

Frost the top of the cupcakes.
Cut the graham crackers to  make them narrower at one end.  Frost the graham crackers.   Insert the wide end of the graham cracker into the cupcake.   Attach the rolled wafer cookie to the bottom of the narrow end of the graham cracker using frosting.
Decorate with sprinkles.

Roasted Cauliflower

Roasted Cauliflower

1/4 c. extra virgin olive oil
1/4 tsp. coriander seeds, crushed
1 shallot, chopped
1 tsp. salt
1 head cauliflower, cut into florets
1/3 c. water

Preheat the oven to 450 degrees.  Heat the olive oil in a large ovenproof skillet over medium heat.  Add the coriander, shallot and salt and cook, stirring, until the shallot is translucent, about 5 minutes.  Add the cauliflower and water, increase the heat to medium high and cook, stirring occasionally, until the water has mostly evaporated, about 5 minutes.
Transfer the skillet to the oven.  Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. 

Lemon Ripple Cheesecake Bars

Lemon Ripple Cheesecake Bars

Crust:
1 c. flour
1/4 c. sugar
1 tsp. finely grated lemon zest
1/8 tsp. salt
1 stick butter, cut into 1/2" pieces and chilled

Filling:
1 T. plus 2 tsp. cornstarch
1/2 c. cold water
2 egg yolks
1 3/4 c. sugar
1/4 c. fresh lemon juice
1 tsp. grated lemon zest
20 oz. cream cheese
2 T. flour
3 eggs
1/4 c. sour cream
1 tsp. vanilla extract

Preheat oven to 325 degrees.  Butter a 9" square nonstick baking pan.  Set the cream cheese and eggs out to bring them to room temperature.
In a food processor, pulse the flour with the sugar, lemon zest and salt.  Add the cold butter and pulse until a soft, crumbly dough forms.  Press the dough evenly over the bottom and 1/2" up the sides of the pan.  Bake for 20 minutes until golden brown.
In a small bowl, dissolve the cornstarch in the water.  In a medium saucepan, whisk the egg yolks with 3/4 c. of sugar and the lemon juice.  Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved, about 4 minutes.  Boil for 1 minute, whisking constantly until the mixture is thick and glossy.  Put the mixture in a bowl and add the lemon zest.
In a large bowl, using an electric mixer, beat the cream cheese with the remaining cup of sugar until smooth.  Beat in the 2 T. flour until blended.  Add the eggs, one at a time, beating well.  Add the sour cream and vanilla and beat until smooth.  Pour the cream cheese batter over the crust and smooth the surface,  Dollop the lemon mixture on the cheesecake batter and carefully swirl into the batter.  Take care to not cut into the crust.  Bake the cheesecake for about 40 minutes or until just golden around the edge and just set.  Run the tip of a knife around the edge.  Let cool on a wire rack for 1 hour then refrigerate until thoroughly chilled.  Cut into 16 bars and serve.

Brussels Sprouts Giardiniera

Brussels Sprouts Giardiniera

1 lb. fresh Brussels sprouts
2 c. thinly sliced carrots
2 c. diced fennel bulb
1 c. thinly sliced celery
1/2 c. thinly sliced shallot
1/4 c. kosher salt
1 large jalapeno, thinly sliced
1 c. white wine vinegar
1 c. canola oil
2 tsp. dried oregano
1 1/2 tsp. crushed red pepper
1/2 tsp. celery seeds
2 garlic cloves, thinly sliced

Use a food processor with a slicing blade to thinly slice the Brussels sprouts.  Combine the sliced Brussels sprouts with the carrots, fennel, celery, shallot, salt and jalapeno.  Cover with plastic wrap; chill 8 hours.  Drain then rinse well.  Drain again.
Combine the vinegar, oil, oregano, red pepper, celery seeds and garlic in a bowl.  Stir with a whisk until blended.  Pack the vegetable mixture into 2 quart jars.  Divide the vinegar mixture between the 2 jars.  Add water if needed to cover the vegetables.  Cover and refrigerate for 3 days.  Drain before serving.

Use this on sandwiches, as a side dish or as part of a cheese tray.

Chocolate Caramel Cake

Chocolate Caramel Cake

Unsweetened cocoa powder
1 egg, lightly beaten
1 c. buttermilk
2/3 c. vegetable oil
2 c. flour
1 3/4 c. sugar
1/2 c. unsweetened cocoa powder
1 T. baking soda
1 tsp. salt
1 c. freshly brewed hot coffee
Chocolate frosting (recipe follows)
1 1/2 c. pecan halves, toasted
1/2 c. caramel ice cream topping

Grease 3 (9-inch) cake pans.  Line the bottom of each with parchment paper.  Grease the paper; dust with cocoa powder.  Set aside.
In a small bowl, whisk together the egg, buttermilk and vegetable oil; set aside.  In a large mixing bowl, stir together flour, sugar, 1/2 c. cocoa powder, baking soda and salt.  Gradually add the buttermilk mixture to the flour mixture, beating with an electric mixer until combined.  Gradually beat in the hot coffee.  Pour the batter into the prepared pans.
Bake at 350 degrees for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool the cakes in the pans on wire racks for 10 minutes.  Loosen the sides from the pans, then invert the cakes onto the racks.  Remove the cake layers from the pans.  Peel off the paper; cool thoroughly.
When the cakes are cool, make the Chocolate Frosting.  Place one cake layer top side down, onto a serving plate.  Frost the top of this layer with 1/3 of the frosting.  Arrange 1/3 of the pecans on top and drizzle with some of the ice cream topping.  Top with the second layer.  Repeat with frosting, pecans and caramel topping.  Top with the third layer, top side up.  Repeat with remaining frosting , pecans and caramel topping.  Chill cake 1 to 2 hours before serving.

Chocolate Frosting:
1 c. sugar
1/2 c. milk
6 T. butter, cut into small pieces
1 (12 oz.) pkg. semisweet chocolate chips.

In a medium saucepan, stir together sugar and milk.  Add the butter.  Bring the mixture to boiling, stirring constantly.  Remove from heat.  Add the chocolate chips.  Using a whisk, mix in the chocolate until smooth.  If frosting is too thick, stir in 1 to 2 teaspoons freshly brewed hot coffee.