Gramma's Danish Coffee Cake

Cake:

2 C flour

3/4 C brown sugar

¼ C sugar

½ t salt

1 t soda

1 t nutmeg

2 t baking powder

1 egg

1 C milk

1/2 C oil

Sift together dry ingredients. 

In separate bowl, beat egg, add milk and oil. Beat 2 min. Add dry ingredients. Mix up filling.

Filling:

1 C brown sugar

4 t cinnamon

½ C nuts

4 T flour

4 T melted butter

Pour ¼ of batter in bottom of greased cake pan. Then 1/3 of filling. Repeat in second cake pan. Add the rest of batter (split between pans) and then filling.

Bake 350 for 20-25 min

If using a 13x9, 45-50 min

Peanut Butter Bon-Bons

1 C peanut butter

1 stick butter

2 C powdered sugar

1 pkg chocolate almond bark

Mix peanut butter, butter and powdered sugar. Roll into balls. Refrigerate overnight or freeze for approximately 1 hour. Melt almond bark. Dip balls and set on waxed paper until dry. Refrigerate until completely hard. Makes 25-40.

Breakfast Burrito

1 (15 oz) can black beans, drain & rinse
1/3 C jarred salsa
3 Chorizo links
1 1/2 C baby spinach, roughly chopped
3 large eggs
3 egg whites
2 scallions, sliced
1/4 C cilantro, chopped
1/4 t chili powder
1/4 t salt
3/4 C shredded taco cheese blend
6 fajita-size wheat tortillas

Combine beans and salsa in a small saucepan and cook, stirring occasionally over medium-low until warm.  Meanwhile, coat a large nonstick skillet with cooking spray; set over medium heat.  Brown Chorizo in skillet and then add spinach.  Cook until wilted.  Whisk eggs, egg whites, scallions, cilantro, chili powder and salt in a bowl.  Once spinach is wilted, add egg mixture to skillet.  Cook 3 min without stirring.  Scramble and continue to cook and stir for 2 minutes or until just set.  Warm tortillas. Spread even amount of cheese, beans & salsa, and eggs among them.  Roll burrito style and serve.

Pumpkin Pie Martini

2 oz cake vodka
2 1/2 T pureed pumpkin
2 t caramel pumpkin pie syrup (recipe below)
2 ice cubes
Caramel Sauce
Graham Cracker Crumbs
Cool Whip

Caramel Pumpkin Pie Syrup:
1 C sugar
1/2 C warm water
1 T pumpkin pie spice
In saucepan over medium heat, put 1/4 C sugar.  Once it caramelizes, slowly add the rest of the sugar, stirring constantly.  When all sugar is caramelized, remove from heat, add warm water and pumpkin pie spice.

In cocktail shaker, put ice cubes, vodka, pumpkin, and 2 t caramel pumpkin pie syrup.  Shake well.

On a small plate, put a dollop of caramel sauce and just moisten the rim of your martini glass with caramel.  On another plate, put a bit of graham cracker crumbs, and run martini glass rim through them.

Strain shaker into martini glass. Top with whipped cream and a small dash of pumpkin pie spice.

Avocado Salsa

2 ripe avocados, cut in 1/2" chunks
1 C chopped jicama
1/4 C loose packed chopped cilantro
1/8 t ground red pepper
1/4 t salt
2 T lime juice

Stir to commbine.

Lamb Curry

6 T vegetable oil
2 medium onions, chopped
1/3 C sliced almonds
1 T minced fresh ginger
5 cloves garlic, chopped
2 t ground cumin
1 t ground coriander
1 t ground cardamom
3/4 C plain non-fat yogurt
2 lb lean boneless lamb
4 small red potatoes, peeled and diced
8 oz fresh green beans, trimmed, cut in 1" lengths
3 T minced cilantro
1 1/2 C beef broth
Hot cooked rice

Heat 3 T oil in a large, heavy-bottomed skillet with a lid over medium-high heat.  Add onions, cook, stirring constantly about 8 minutes, or until browned.  Add almonds, ginger and garlic; cook, stirring constantly over medium heat for 5 min.  Add cumin, coriander and cardamom; cook, stirring, for 1 minute.

Transfer onion mix to a food processor or blender.  Puree.  Add beef broth and yogurt.  Process until smooth.

Heat remaining 3 T oil over medium heat in the same skillet.  Brown meat (in batches if needed) about 3 minutes.  With all meat in skillet, add pureed onion mixture, potatoes, and green beans; stir to combine.  Bring to a boil.  Reduce heat and simmer, covered, 20-25 minutes, stirring occasionally.  Garnish with cilantro.  Serve over rice.

Stuffed Squash

1 medium (1 1/2 - 2 pound) butternut squash

1 small red apple, cored and chopped

1/4 C dried cranberries

1 t ground cinnamon

2 T maple syrup

Cut squash in half lengthwise.  Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.

Meanwhile, chop apple and mix with remaining ingredients.  

Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up.  Cover and microwave on high for 10-15 minutes.

Note: if using a squash with a wide trunk, score flesh into 1/2 inch squares for even cooking.

Spiced Lamb Kebabs

1 1/4 C plain fat-free Greek yogurt
1 t ground cumin
1/2 t hot paprika
1 garlic clove, minced
1 lb boneless leg of lamb, trimmed

Combine yogurt, cumin, paprika, and garlic in a bowl.  Cut lamb into 24 cubes.  Sprinkle with black pepper.  Combine lamb and 1/2 C yogurt mixture in a ziptop bag and refrigerate remaining yogurt.  Marinate lamb in refrigerator at least 1 hour.  Remove lamb, discard marinade.  Thread 3 lamb pieces onto each of 8 skewers.  Heat a grill pan over medium-high heat, coat with cooking spray.  Arrange 4 skewers on pan.  Cook 7 minutes, turning frequently.  Repeat with other skewers.  Serve with remaining yogurt mixture.

2 skewers, 3 T sauce:
Calories 187
Fat 5.2
Protein 29.6
Carbs 3.4
Fiber .2
Cholesterol 73
Iron 2.3
Sodium 338
Calcium 60

Sweet Pepper Sauce

• • 
    
    
    
    
    
    4
    yellow sweet peppers
  • 1
    medium onion, chopped
  • 3
    cloves garlic, minced
  • 1
    tablespoon olive oil
  • 1
    tablespoon white wine vinegar
  • 1
    teaspoon sugar
  • 1
    teaspoon snipped fresh thyme leaves
  • 1
    teaspoon snipped fresh oregano leaves
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon black pepper
  1.Preheat oven to 425 degrees F. Line a baking sheet with foil. Halve sweet peppers lengthwise. Remove stems, seeds, and veins. Place pepper halves, cut sides down, on prepared baking sheet. Roast 20 to 25 minutes or until lightly charred.

  2.Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Loosen edges of the skins with a small sharp knife; gently pull off skins in strips and discard. Place peppers in food processor or blender. Cover; process or blend until smooth.

  3.In large skillet cook onion and garlic in hot olive oil over medium heat 4 minutes or until tender. Stir in pureed peppers, vinegar, sugar, thyme, oregano, salt, and black pepper. Bring to boiling. Reduce heat. Simmer, uncovered, 6 minutes or until thickened. Cool and refrigerate, covered, up to 2 days. Reheat over medium-low, stirring often.

  
  

Horseradish Cream Sauce

1/4 C Heavy whipping cream
2 T Prepared horseradish
1/2 t Dijon mustard
1/2 t White wine vinegar
Salt & fresh ground pepper to taste

Whisk together all ingredients.

Chicken with Wild Mushroom and Balsamic Cream Sauce

Coarse Salt
Coarse Pepper
1/2 lb orzo pasta
2 T Extra-virgin olive oil
4 (6 oz) chicken breast halves
2 T unsalted butter
12 baby portabello mushrooms, sliced
12 shiitakes, stems removed, sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 T  fresh thyme, chopped
2 large shallots, thinly sliced
2 T all-purpose flour
1 1/2 C chicken stock/broth
1 T balsamic vinegar
3 T half & half
1/4 C parsley, chopped

Heat a large pot of water to a boil. Salt water and add orzo.  Cook until al dente.

Preheat large skillet over medium-high heat and add the olive oil.  Season chicken liberally with salt and pepper and add to hot skillet. Cook chicken for 5-6 minutes on each side.  Remove the chicken from the pan and cover with foil.

Return skillet to heat, reduce heat a bit and add butter.  When it melts, add mushrooms and cook, stirring occasionally for about 4-5 minutes.  Once the mushrooms are brown, season with salt and pepper, then add garlic, thyme, and shallots.  Cook, stirring occasionally, for about 2 minutes or until shallots are wilted.  Sprinkle flour into pan and cook 2 minutes more.  Whisk in stock, balsamic vinegar, and cream.  Turn the heat up to high and simmer for about 2 minutes, or until thickened.

Slice chicken on an angle and add back to skillet to heat up with the parsley, about 1 minute.  Serve chicken and sauce over pasta.

A Rachael Ray recipe

Calories         312
Total Fat       15.2
Total Carbs   20.8
Protein          24

Wild Mushroom and Balsamic Cream Sauce

1 T Extra-virgin olive oil
2 T unsalted butter
12 baby portabello mushrooms, sliced
12 shiitakes, stems removed, sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 T  fresh thyme, chopped
2 large shallots, thinly sliced
2 T all-purpose flour
1 1/2 C chicken stock/broth
1 T balsamic vinegar
3 T half & half
1/4 C parsley, chopped

Heat a large skillet over medium, add oil and butter.  When it melts, add mushrooms and cook, stirring occasionally for about 4-5 minutes.  Once the mushrooms are brown, season with salt and pepper, then add garlic, thyme, and shallots.  Cook, stirring occasionally, for about 2 minutes or until shallots are wilted.  Sprinkle flour into pan and cook 2 minutes more.  Whisk in stock, balsamic vinegar, and cream.  Turn the heat up to high and simmer for about 2 minutes, or until thickened.  Whisk in parsley and remove from heat

A Rachael Ray recipe

Linguine with White Clam Sauce

4-6 main dish servings\
8-10 side dish servings

2 cloves garlic, minced
4 T butter
2 T flour
2 C bottled clam juice (1 C if using canned clams)
1/4 C minced parsley
1 1/2 t dried thyme
1/4 C chopped onion
1/4 t salt
1/4 t pepper
2 C fresh minced clams or 3 (6 1/4 oz) cans minced clams, juice reserved
12 oz linguine, cooked and drained
Shredded Mozzarella cheese

In large skillet, saute garlic in butter over medium-high heat for 1 minute. Whisk in flour until smooth and add clam juice.  Whisk until mixed.  Add parsley, thyme, onion, salt and pepper.  Stir 1 minute.  Reduce heat and simmer 10 minutes or until sauce is reduced by 1/3.  Add clams and heat through.  Place warm linguine in heated serving dish.  Pour sauce over linguine and toss gently. Serve immediately with mozzarella to sprinkle on top.

Dijon Sauce

2 T butter
1 T flour
1/2 C dry white wine
1 C chicken broth or stock
2 T chopped fresh thyme leaves
1/3 C half-and-half or cream
3 T chopped fresh chives

Heat medium skillet over medium heat.  Add butter and flour to the skillet. Cook for 1 minute, then whisk in the wine.  Whisk the broth into the wine and add the thyme, salt, pepper, and mustard. Stir in the cream, then remove from heat.

Best over meat and cooked in the pan with meat drippings.

Also excellent over lemon juice drizzled asparagus and avocados.

A Rachael Ray recipe.

Per serving
Calories 143
Fat 8.7
Cholesterol 30
Sodium 258
Carbs 6

Veal Scallopine with Dijon Mustard, Asparagus, and Avocados

Coarse salt
Coarse black pepper
1 lemon
1 lb very thin asparagus tips
2 ripe Hass avocados
2 T Extra virgin olive oil, plus some for drizzling
1 1/4 lbs veal scallopine
1 T flour, plus some for dredging
3 T unsalted butter, cut in small pieces
1/2 C dry white wine
1 C chicken stock or broth
2 T chopped fresh thyme leaves
2 t Dijon mustard
1/3 C cream or half-and-half
3 T chopped fresh chives

In a large saucepan, bring 1" of water to a boil.  Salt the water. Add a couple of curls of rind from the lemon and the asparagus tips.  Cook the tips for 3 minutes, then drain and reserve.

Cut into and all around the pits of the avocados.  Remove pit, scoop the flesh from the avocado, and slice.  Dress the sliced avocados with a little lemon juice, a drizzle of the olive oil, and a pinch of salt and reserve.

Preheat your largest skillet over medium heat.  Season the veal with salt and pepper on both sides. Dredge the scallopine in a little flour.  Add the 2 T of oil and 2 T of the butter to the hot skillet.  When the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color. Place the veal on a platter under the loose tent of foil.

Add the remaining tablespoon of butter and the tablespoon of flour to the skillet.  Cook for 1 minute, then whisk in the wine and scrape up the pan drippings with a wooden spoon.  Whisk the stock into the wine and add the thyme, salt, pepper, and mustard.  Stir in the cream, then remove from heat.

Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top.  Garnish the dinner plates or serving platter with chopped chives and serve.

A Rachael Ray recipe

Calories 428
Total Fat 25.1
Cholesterol 120
Sodium 343.3
Protein 27.7
Carbs 7.5
Dietary Fiber 3.5
Sugar 2

Creole Spice

1 t black pepper
1 t white pepper
1 t cayenne pepper
1/2 t dried thyme
1/4 t dry mustard
1/4 t ground mace
1 bay leaf, finely crumbled

Chicken Etouffe

Creole Spice:

1 t black pepper
1 t white pepper
1 t cayenne pepper
1/2 t dried thyme
1/4 t dry mustard
1/4 t ground mace
1 bay leaf, finely crumbled

Chicken:

1/3 C vegetable oil
1/3 C flour
1/2 C chopped onion
1/4 C chopped green bell pepper
2 cloves minced garlic
1 (16 oz) can chopped tomatoes
1 t salt
3 chicken breasts, cubed (or 1 lb andouille sausage, shrimp, whatever sounds good)
1/4 minced parsley
1 1/2 C uncooked rice

In small bowl, combine all Creole Spice ingredients; set aside.

Cook rice according to directions, adding 3/4 t Creole Spice to the water.

In heavy, 4-quart kettle over medium heat, heat oil. Stir in flour and cook, stirring constantly until dark red-brown, about 10 minutes.  Add onion, green pepper, and garlic. Cook 5 minutes.Stir in tomatoes, clam juice, 1 t Creole Spice, salt, and cubed chicken.  Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsley.

Serve with rice.

Grilled Potato Slices

6 medium red potatoes
1 bay leaf
2 t fresh thyme leaves
Salt & Pepper

Heat grill to medium high

Place potatoes and bay leaf in a saucepan, cover with water.  Bring to a boil, reduce heat and simmer for 15 minutes until crisp tender.  Drain and discard bay leaf.  Cool completely and cut in 24 slices.

Place slices on grill rack covered with spray. Grill 3 minutes on each side.  Sprinkle with thyme, salt, and pepper.

Artichoke Arugula Salad

2 C water
1/4 C lemon juice
3 medium artichokes
5 C baby arugula
1 C thin vertically sliced red onion
1/2 C shaved Parmigiano-Reggiano cheese

Combine water and lemon juice in large bowl. Trim about 2" from top of each artichoke.  Cut each in half vertically.  Remove fuzzy thistle from bottom with a spoon.  Trim any remaining leaves and dark green layer from base.  Place halves in lemon water. (or use canned artichoke hearts, well rinsed, then put in lemon water) Combine 2 T oil, 2 T juice, 1/4 t salt & 1/4 t pepper in large bowl, stir with whisk.  Thinly vertically slice artichokes.  Add artichokes, arugula, and onion to bowl.  Toss to coat.  Top with shaved cheese

Tuscan-Style New York Strip with Arugula Artichoke Salad

4 T Extra Virgin Olive Oil
10 garlic cloves, crushed
10 thyme sprigs
6 (2") strips lemon rind
2 (12 oz) New York strip steaks
1 t black pepper
6 medium red potatoes
1 bay leaf
2 C water
1/2 C fresh lemon juice
3 medium artichokes
5 C baby arugula
1 C thin vertically sliced red onions
3 lemons, quartered
Cooking spray
2 t fresh thyme leaves
1/2 C shaved Parmigiano-Reggiano cheese

Combine 1 T oil, garlic, thyme sprigs, and lemon rind in a large ziptop bag. Add the steaks to bag, seal and marinate 3 1/2 hours, turning occasionally. Remove bag from refrigerator and let stand 30 minutes.  Remove steaks and discard marinade.  Sprinkle with 1/2 t salt and 1/2 t pepper.

Place potatoes and bay leaf in a saucepan, cover with water. Bring to a boil, reduce heat and simmer for 15 minutes until crisp tender.  Drain. Discard bay leaf.  Cool completely, cut in 24 slices.

Preheat grill to medium high.

Combine 2 C water and 1/4 C juice in large bowl.  Trim about 2" from the top of each artichoke. Cut each in half vertically. Remove fuzzy thistle from bottom with a spoon.  Trim any remaining leaves and dark green layer from base.  Place halves in lemon water.  (I used canned artichoke hearts, rinsed them, and then soaked them in lemon water.) While artichokes soak, combine 2 T oil, 2 T juice, 1/4 t salt and 1/4 t pepper in large bowl, stir with whisk.  Thinly vertically slice artichokes.  Add artichokes, arugula, and onion to bowl. Toss to coat.

Place steak, potato slices, and lemons on grill rack coated with spray.  Grill steak 4 minutes each side. Grill potatoes 3 minutes each side. Grill lemons 2 minutes each side.  Let steak stand 5 minutes, cut diagonally against grain in thin slices.

Place 4 potato slices on each of 6 plates.  Sprinkle evenly with salt, pepper, and thyme leaves.  Place 1 C of arugula mix on each plate, top each with 4 t cheese. Arrange steak on top, drizzle with 1 T oil and 2 T lemon juice squeezed from grilled lemons

Italian Scrambled Eggs

1/2 lb asparagus, trimmed and cut in 1" lengths
4 T Butter
1 1/4 C sliced mushrooms
1/4 lb prosciutto, slivered
1 clove garlic, minced
1/2 med green bell pepper, diced
10 eggs
1 t ground oregano
1 1/2 T minced basil
3/4 t pepper
1/4 t salt
3 oz cream cheese, softened
3/4 t red pepper flakes
1/4 fresh grated Parmesan
1 C shredded mozzarella

Blanch asparagus in boiling, salted water 1-2 minutes until crisp tender.  Drain well and set aside.  In a large skillet, heat 2 T butter; add mushrooms, prosciutto, garlic, and green pepper.  Saute over medium heat until vegetables are tender.  Remove with a slotted spoon and set aside.  Whisk together eggs, herbs, and seasonings.  Cut cream cheese into bits and add to egg mixture. Heat remaining 2 T butter in skillet.  Add egg mixture.  Cook over medium heat while folding mixture with a spatula to blend in cream cheese.  When eggs are half set, add warm vegetables, mozzarella, and Parmesan.  Continue to cook while gently folding in the cheeses with a spatula.  When eggs are just done, serve immediately.

Peach Chai Syrup

1 C reserved juice from canned peaches
1/4 C packed dark brown sugar
1/4 C water
2 t cornstarch
2 spiced chai flavor tea bags

In a small saucepan combine the reserved peach juice, brown sugar, the water and cornstarch. Cook and stir over medium heat until brown sugar is dissolved. Add tea bags; cook and stir until mixture is slightly thickened and bubbly.  Cook and stir for 1 more minute. Discard tea bags.

Thyme Roasted Apples

2 T thyme leaves
5 apples, cut in 8 wedges
1 T olive oil
Salt & Pepper

Preheat oven to 425. Toss apple wedges with olive oil, thyme, salt and pepper to taste. Bake 25-30 minutes.

Warm Black Bean & Corn Salsa

2 T extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 t crushed red pepper flakes
1 t ground cumin
salt and pepper
1 red bell pepper, cored, seeded, and chopped
1 (10 oz) box frozen corn kernels, defrosted
1/2 C chicken broth or stock
1 (15 oz) can black beans, rinsed and drained
Juice of 1 lime
2 - 3 T fresh cilantro, chopped
6 C baby spinach

Preheat a medium skillet over medium heat with the oil.  Add the onions, garlic, red pepper flakes, cumin, salt, and pepper.  Cook, stirring occasionally, for 3 minutes. Add bell peppers and corn kernels and cook for 1 minute.  Add the chicken broth and continue to cook for another 2 minutes.  Add the black beans and cook until the beans are just heated through.  Remove the skillet from the heat and add the lime juice, the cilantro, and spinach.  Toss to wilt the spinach and then taste and adjust seasoning.

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salsa

4 T extra virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 t crushed red pepper flakes
1 t ground cumin
salt and pepper
Juice of 2 limes
3 T honey
1 t chili powder
4 (6 oz) salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 (10 oz) box frozen corn kernels, defrosted
1/2 C chicken broth or stock
1 (15 oz) can black beans, rinsed and drained
2 -3 T fresh cilantro leaves, chopped
6 C baby spinach

Preheat a medium skillet over medium heat with 2 T of the oil.  Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.

While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 T of the oil.  In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper.  Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly.  Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.  Add the chicken broth and continue to cook for another 2 minutes.  Add the black beans and cook until the beans are just heated through.  Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach.  Toss to wilt the spinach and then taste and adjust the seasoning.  Serve the lime and honey glazed salmon on top of the salsa.

Spicy Coffee Rub

2 T ground espresso beans
1 1/2 T light brown sugar
1/2 t ground chipotle or ancho chile powder
1 T paprika
1 1/2 t garlic powder
1/2 t whole mustard seed
1/4 t red pepper flakes
1 1/2 t salt
1 t pepper

Coffee Rubbed Rib Steak

1 - 1 1/2 lbs boneless steak
2 T ground espresso beans
1 1/2 T light brown sugar
1/2 t ground chipotle or ancho chile pepper
1 T paprika
1 1/2 t garlic powder
1/2 t whole mustard seed
1/4 t red pepper flakes
Salt & Pepper
Canola or Olive oil

To make rub, combine ground espresso beans, brown sugar, chili powder, paprika, garlic powder, mustard seeds, pepper flakes, 1 1/2 t salt and 1 t pepper.  Set aside.  Preheat oven to 425. Brush steaks lightly all over with oil.  Season steaks all over with salt & pepper. Rub 1 T of coffee rub on top of each steak and allow to stand at room temperature 10 minutes.  Heat dry cast iron skillet large enough to hold steaks over medium high heat for 5 minutes or until very hot.  Add steaks, rub side down and cook without moving for 3 minutes, until the bottom of the steaks are a deep brown color.  Flip steaks over and cook 2 more minutes. Transfer pan with steaks to hot oven and cook 5 minutes for medium-rare.  Remove steaks from skillet to plate, cover with aluminum foil and allow to rest 10 minutes.  Slice and serve warm.

Tarragon Grape Sauce

2 t olive oil
1 small onion, chopped
1 C wine
2 C grapes
1 C chicken broth
2 t tarragon

To 12 inch skillet add oil and heat on medium until hot. Add onion and cook 6 minutes or until tender, stirring occasionally. Stir in wine and cook on medium-high 1 minute. Add grapes, broth, tarragon and heat to boiling. Cook 5 minutes or until grapes are tender, stirring occasionally.

No Bake Chocolate Cookies

2 C sugar
1/2 C milk
1/2 C butter
4 T cocoa
1 t vanilla
3 C oats
1 C coconut

Put sugar, milk, butter, cocoa, and vanilla in a large saucepan and boil 3 minutes.  Add oats and coconut, stir until coated. Drop by teaspoonful onto waxed paper.

Sesame Peanut Noodles

Sauce:

1 1/2" piece fresh peeled ginger, sliced
2 garlic cloves
1/2 C chunky peanut butter
1/4 C tahini
1/4 C natural rice vinegar
3 T soy sauce
2 T sesame oil
1 T hot chili oil
1 T sugar
1/3 C warm water

Mince ginger and garlic in a food processor.  Add peanut butter, tahini, vinegar, soy, sesame oil, hot chili oil, and sugar. Process until combined, add water, process until smooth.

Noodles:

1 lb spaghetti
2 t sesame oil
1 small seedless cucumber, cut in 2" julienne strips
2 C cilantro, torn
1 small red bell pepper, cut in 2" julienne strips
4 green onions, diagonally sliced
1 C shredded carrots
1/2 C chopped peanuts

Cook spaghetti according to package directions. Drain.  Rinse with cold water. Drain well. Toss spaghetti with sesame oil.  Add sauce and toss to coat.  Add cucumber, cilantro, bell pepper, green onions, and carrots.  Toss to combine.  Sprinkle with peanuts and serve.

Each serving
Calories 458
Fat          23
Protein    15
Carbs      51

Buttermilk Belgian Waffles

For Bella Cucina Rotating Belgian Waffle Maker

Waffle Base

5 C all-purpose flour
2 T baking powder
1 t salt
1/2 C sugar

Mix all ingredients together and store in an airtight container until ready to use

Classic Buttermilk Waffles

1 1/2 C Waffle Base
4 T melted butter
2 eggs
1/2 C buttermilk

In a mixing bowl, combine all ingredients and whisk until mixture is smooth and contains no lumps.  In preheated waffle iron, ladle in about 1/3 C for each waffle and cook until waffles are golden brown (about 3-4 minutes). Top with your favorite breakfast fruit, cream, or syrup

Makes 4 waffles

Apple Pie

½ cup unsalted butter

3 tablespoons all-purpose flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8(ish) Granny Smith apples - peeled, cored and sliced

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

This is the original recipe.  I switched it up a little bit.  I put a teaspoon of cinnamon, and about a ¼ teaspoon each of ground cloves and allspice in the syrup. I replaced one tablespoon of the water with vanilla (just pour it in the measuring cup first).  I brushed the bottom crust with egg white to help keep it from getting soggy.  I also put about 2/3 of the mixture in the apples before I filled the pie and mixed them up in it.  Then I put the lattice on top and evenly poured the remainder of the syrup over the crust.  Things I will probably try next time:  Lemon juice in the syrup, probably a tablespoon.  Replacing half of the water in the syrup with bourbon or cognac.  Ground up blanched almonds in the crust.

You obviously don’t have to do a lattice if you don’t want to.  If you want to go with a regular crust, just mix all of the syrup in with the apples before you put them in the pie.

Pie Crust

3 cups all purpose flour

2 ½ teaspoons sugar

¾ teaspoon salt

2/3 cup chilled vegetable shortening, cut

½ cup + 2 tablespoons chilled unsalted butter, cut (1 ¼ sticks)

10 tablespoons (approx) ice water

Combine flour, sugar, and salt. Cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps.  Gather dough into ball, cut in half.  Flatten each half into a disk.  Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made one day ahead.  Keep chilled. Let dough soften slightly at room temperature before rolling.)

Mango-Pineapple Chutney

1 T vegetable oil
1 small red onion, chopped
1 large jalapeno, seeded and chopped
Salt & Pepper
1 (8 oz) can pineapple chunks, drained
2 T honey
1 C water
1 ripe mango, peeled & diced
Juice of 1 lime
1/4 C parsley leaves, chopped
1/4 C cilantro, chopped

Heat a saucepot over medium-high heat with vegetable oil.  Add the red onions and jalapeno and season with a little salt and pepper.  Cook for 3-4 minutes or until onions are slightly wilted.  Add pineapple, honey, and water.  Turn the heat down to medium low and gently simmer for about 5 minutes.  Add mango, lime juice, parsley, and cilantro.  Stir to combine.