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.