Homemade Air Freshner - Febreeze

Large Spray Bottle 32oz or reuse an old spray bottle
4 TBSP Baking Soda
1/4 Cup Fabric Softener (your favorite smell)
Hot water to fill the rest of the bottle.
Shake or stir all of these together in the bottle and spray away

Samoa Cookies

For the Cookies:

1 cup butter, softened

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.

Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to helpdough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.

 

 

Start making the sopping before dippting the cookies.  You will need to put it on top of the cookies before the chocolate dries.

 

 

For Dipping the Cookies

 

Melt 1 bag of semi sweet chocolate chips.  Dip each cookies and set on wax paper.

Topping

3 cups shredded sweetened coconut

12 oz. caramels

1/4 teaspoon salt

3 tablespoons cream

Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.

Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up

Asian Stew

2-3 pounds pot roast cut into 1″ thick peices

1 cup soy sauce

¼ cup rice wine vinegar

3 cloves garlic, peeled and smashed

1 tablespoon peeled and minced ginger

½ cup light brown sugar

1 quart water

¾ teaspoon crushed red pepper

¼ cup fresh orange juice (zest the orange and save)

¼ cup hoisin sauce

2 carrots diced

2 celery stalks diced

4-5 small red skin potatoes diced

 

Rice, for serving

Place soy sauce, rice wine vinegar, garlic, ginger, brown sugar, crushed red pepper, orange juice and zest,hoisin sauce and water in a large bowl and mix.

 

Place pot roast and veggies in the crock pot.

 

Place sauce on top.

 

Cook on low for 4-5 hours.

 

Serve with rice and garnish with scallions or parsley.

Jaqueline's Coconut Pecan Frosting Recipe

12 oz can evaporated milk
1 1/2 sticks butter
4 egg yolks
1 1/2 tsp vanilla
3 c flaked coconut
1 1/2 c sugar
1 1/2 c chopped pecans

Whisk egg yolks, ev. milk and vanilla in a saucepan over medium heat until well blended.

Add in butter.  Then add in sugar. Stir constantly until it's golden brown and thickens.  About 10-12 minutes.

Remove from heat.

Mix in coconut and pecans.

Pour into a large glass dish and allow to cool completely.

Good for pie filling or frosting.

Honey Chicken Wings

1 1/2 cups honey

6 T soy sauce

2 cloves garlic, minced

2 pounds chicken wings

 

Heat honey, soy sauce, and garlic in a saucepan until boiling.

Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

This one needs some work. Maybe some orange/lemon juice.

 

Granola

Ingredients:

• 2 cups old-fashioned oats, dry
• 1/2 cup chopped pecans
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup coconut flakes, optional
• 2 tablespoons flaxseed, optional
• 1 teaspoon cinnamon
• dash nutmeg
• 1/2 cup canned pumpkin (or sub applesauce)
• 1/4 cup maple syrup (add more for a sweeter flavor)
• 2 tablespoons brown rice syrup or barley syrup (or sub maple syrup)
• 1 teaspoon vanilla
• pinch of salt
• 1/2 cup dried cranberries

Directions:

1. Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper (or use aluminum foil and spray with non-stick spray).
2. In a large bowl, combine dry ingredients oats, pecans, pepitas, coconut flakes (if using), flaxseed (if using), cinnamon, and nutmeg and stir to mix well.
3. In a medium bowl, combine wet ingredients canned pumpkin, maple syrup, brown rice syrup, vanilla, and salt and stir with a whisk to mix well.
4. Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
5. Pour granola mixture onto prepared baking sheet and spread to an even layer.
6. Bake, stirring every 15 minutes for 45-50 minutes, or until granola is browned to preference. Remove from oven and stir in cranberries.
7. Set aside to cool to room temperature. Serve with yogurt or milk.
8. Store remaining granola in an airtight container.

Crockpot Ham

1 Ham, pre-cooked, bone-in, spiral cut

3 Cups of Brown sugar

1 Can pineapple tidbits, undrained

 

Cover the bottom of the crock with brown sugar.

Place ham on top of the brown sugar and add the pineapple tidbits with the juice. Sprinkle ham with more brown sugar.

Cover and cook on low for 7-8 hours.

Easy Seafood Bisque

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of potatoe soup, undiluted
2-2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

3-4 mushrooms, sliced
3 tablespoons chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Directions

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the broth, salt and pepper; cook 2-3 minutes longer. Top with onions if desired. Yield: 10 servings (2-1/2 quarts).

Chicken and Corn Chowder

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Italian Bocconotti Cookies

1 1/2 cups all-purpose flour

1/3 cup granulated sugar

1 whole egg

2 egg yolks

1/4 teaspoon baking soda

 Grated peel of 1 lemon

1/2 cup cold butter

Filling
1/4 cup cherry, grape or strawberry jam

1/4 cup ground almonds

 2 oz semisweet baking chocolate, very finely chopped

Garnish
Powdered sugar

Heat oven to 350°F. In large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.) Gather dough into a ball. Wrap in plastic wrap; refrigerate while making filling.
 

In small bowl, mix jam, almonds and chocolate until well combined.

With floured hands, shape teaspoonfuls of dough into about 24 balls; flatten each ball into a round. Press 1 round on bottom and up side of ungreased mini muffin cup. Spoon 1/2 teaspoon filling into cup. Top with a second round; seal edges. Repeat with remaining dough rounds and filling.

Bake about 20 minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.

 

Jalapeno Bottle Caps

Courtesy of Paula Deen

Peanut oil, for frying

1 cup Fry Mix, recipe follows

8 tablespoons beer

3 jalapeno peppers (about 3 1/2 ounces), trimmed, seeded, and sliced crosswise 1/4-inch thick

Pinch salt

Blue Cheese Dip, recipe followHeat the oil in a deep skillet to 375 degrees.

While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeno slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeno slices into the oil. Fry for about 2 minutes, turning them often to brown evenly. Drain on a paper towel-lined plate and season with salt. Serve immediately with Blue Cheese Dip.

Fry Mix:

3 cups self-rising flour

1/2 cup self-rising white cornmeal

1 teaspoon salt

1 teaspoon crushed black pepper

 

Place all ingredients into a bowl and mix.

Blue Cheese Dip:

1/2 cup sour cream

1/4 cup mayonnaise

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup (2 ounces) crumbled blue cheese

1/2 cup finely chopped green onions, white and light green parts

Combine the sour cream, mayonnaise, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.

Pumpkin Banana Bread

2 cups whole wheat pastry flour
2 cups unbleached all-purpose flour
1/3 cup ground flaxseed powder
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
One 15-ounce can pure (unsweetened) pumpkin puree
4 large eggs, lightly beaten
1 cup packed light brown sugar
1 1/4 cups mashed ripe banana
1/2 cup extra-virgin olive oil
1/3 cup water

1. Preheat oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray.

2. In a medium bowl, whisk together dry ingredients through spices.

3. In a large bowl, whisk together pumpkin and remaining ingredients. Gently stir in dry ingredients just until mixture is incorporated (don't over mix).

4. Divide batter between the two prepared pans. Bake 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Cool pans on wire racks for 20 minutes, then gently turn out loaves onto wire racks to cool completely.

Pumpkin Mousse

2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt

Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl.
In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream.
Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whies are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl.
Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate. Make a jack-o'-lantern face with currants and serve with unsweetened whipped cream. Serves 8.

Fire Roasted Tomatoe Basil Crab Bisque

1 can (14.5 oz) organic fire roasted crushed or diced tomatoes, undrained
2 cups chicken broth
1/2 cup finely chopped celery
1/4 cup finely sliced green onions (white part only)
6 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 1/2 cups half-and-half
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb fresh lump crabmeat or
2 packages (6 oz each) pasteurized refrigerated lump crabmeat
2 tablespoons chopped fresh basil leaves

 In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
2 In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
3 Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.

Gingerbread Caramels

1 3/4 cups whipping cream
1/2 cup unsalted butter

3/4 cup light corn syrup 1 teaspoon coarse sea salt
1 piece (2 inch) gingerroot, peeled
1 3/4 cups sugar
1/4 water 10 gingersnap cookies, crumbled (3/4 cup)
1/2 cup chopped crystallized ginger

 Line bottom and sides of 11x7-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat whipping cream, butter, corn syrup, salt and gingerroot over medium heat to simmering, stirring often. Remove from heat; cover to keep warm.
2 In 3-quart saucepan, cook sugar and water over medium heat until melted and amber in color. Remove from heat. Discard gingerroot from warm cream mixture. Slowly add cream mixture to melted sugar, stirring constantly with wire whisk. Cook over medium-high heat, stirring constantly to dissolve any hardened sugar. Boil uncovered about 36 minutes to 246°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
3 Remove from heat; stir in crushed cookies. Immediately pour mixture into pan; sprinkle with crystallized ginger, pressing down slightly. Cool completely overnight. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Wrap caramels individually in waxed paper. Store up to 1 week.

Salted Caramel Candies

3/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon kosher (coarse) salt
4 tablespoons salted butter, softened
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon coarse sea salt

1 Line 9x5-inch loaf pan with foil;spray foil with cooking spray.

2 In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.

3 In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.

4 Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.

5 Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.

6 Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.

7 Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.

8 When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

Almond Roca

1 1/2 cups chopped toasted almonds, divided
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4 bars of chocolate (such as Hershey's Bars)

1. Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.

2. In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly.

3. Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour hot mixture into pan over almonds. (see *Tips below) Place chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate..

4. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.

Chocolate Baklava

BAKLAVA:
One (16 ounce) package frozen phyllo dough, thawed
1 1/4 cups butter (no substitutes), melted
1 pound finely chopped walnuts
1 (12 ounce) package miniature semisweet chocolate chips
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel

SYRUP:
3/4 cup fresh squeezed orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

1. Preheat oven to 350 degrees F. Butter a 15-in. x 10-in. x 1-in. baking pan.

2. Layer eight sheets of phyllo dough (one at a time) in pan, brushing each with butter before adding the next sheet. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

3. Add four more sheets of phyllo dough (one at a time), brushing each with butter before adding the next. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.

4. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake for 40-50 minutes or until golden brown. While baklava is baking, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack before you remove the pieces of baklava from the pan.

Mongolian Beef

Makes 2 servings
Ingredients
1/2 lb beef tenderloin, thinly sliced against the grain
1 TB corn starch (optional)
2 cloves garlic, minced
1/4 tsp ginger, grated
2 1/2 – 3 TB low sodium soy sauce
1 1/2 TB sugar
1 tsp Mirin
2 TB water*
3 green onion, cut into 2-inch pieces (green parts only)
1-2 TB canola oil for the pan

1. Stir together soy sauce, sugar, water, and Chinese Mirin. Set aside.
2. Heat oil in a pan over medium-high heat. Make sure the oil completely coats the bottom of the pan. Dredge the beef in corn starch (if using). Shake off any excess starch. Add the beef and quickly sauté until lightly browned.
3. Add garlic and ginger. Sauté for a few seconds. Add the sauce from step 1. The sauce should quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. It should happen very quickly, within minutes.
4. Throw in the green onions at the last minute. Mix. Turn off the heat immediately. Serve with steamed rice.

*Cook’s Note: The corn starch helps to brown the beef and thicken the sauce once the sauce is added to the pan. But I’ve made this plenty of times without it; the sauce thickens as it reduces, albeit not as thick. It tastes delicious regardless. And make sure to shake off excess corn starch. It’s not a batter, you just want to lightly coat or dust the beef. If you are not using starch, you do not need to add water to the sauce.

Linguini with Creamy Corn

6 ears corn on the cob, husked

2 tablespoons EVOO – Extra Virgin Olive Oil

1/4 pound pancetta or lean, center-cut bacon, finely chopped

1/2 small sweet red bell pepper, finely chopped
2 tablespoons chopped thyme
1 small sweet onion, very finely chopped
3 to 4 cloves garlic, finely chopped
1 cup shelled fava beans or navy beans
1/2 cup chicken stock
3 tablespoons butter
1 pound linguini pasta
1/2 cup flat-leaf parsley, finely chopped, optional

Grated Parmigiano-Reggiano or Pecorino Romano, for topping

 

 

Into a large bowl, scrape corn off the cobs as well as the cobs themselves for their sweet, starchy juices.

Heat a large skillet over medium heat and bring a large pot of water to a boil for the pasta.

Add EVOO to the hot skillet and add pancetta or bacon. Cook to render fat and crisp, 3-4 minutes. Add corn and juices, and stir to combine. Season with salt and pepper, and cook corn 3-4 minutes. Add peppers, onions and garlic; stir 5 minutes more. Add fava or navy beans and deglaze pan with stock. Stir in butter and reduce heat to low.

Salt boiling water and cook pasta to al dente. Add 1 cup starchy cooking water to the creamy corn succotash. Drain pasta, toss with corn and parsley, top with cheese

Pantry Storage Link

This is for once I remodel the kitchen and can hopefully figure out how to fit this into it.

http://www.rtacabinetstore.com/RTA-Kitchen-Cabinet-Storage-Solutions/pantry-accessories/wood-swing-out-pantry/

Dark Chocolate Mousse

3/4 cup (6 ounces) water
8 ounces good quality dark chocolate, chopped into chunks
ice cubes
whipped cream for topping (optional)

Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.

Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.

Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.

Serve immediately, or refrigerate. Top with whipped cream if desired.

Affogato

1 pint vanilla gelato or ice cream (the good stuff!) Ask a question about this ingredient

4 long shots espresso

 

Scoop the ice cream into 4 bowls. Pour a shot of espresso over each mound of ice cream. Serve quickly!

Salmon Burgers

3 T olive oil

Burgers
14 oz can salmon, drained, cleaned and flaked
1 egg, slightly beaten
1 garlic cloved, minced
1 scallion, finely chopped
zest of one lemon
1t flour
1/2 c panko bread crumbs
1/2 t paprika
1/2 t salt
pepper to taste

Dill Mayo
1/2 mayo
juice of one lemon
2T dill, finely chopped
salt and pepper to taste

Buns and lettuce for each person

Preheat a griddle and drizzle the oil over top.
In a medium sized bowl, add all of the ingredients for the salmon burgers. stir well, and form into 6 patties.
Once the griddle is hot, place the patties on the griddle, cooking a few minutes until browned on each side.
Place a piece of lettuce on each bun bottom, top with a salmon patty and dollop some lemon cilantro mayo over top.

Fall Apple Cobbler With Streusel Topping

APPLE BASE
12 cups apples, peeled and sliced (Macintosh, Jonagold)
1 tablespoon lemon juice
3/4 cup sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons cornstarch

 BATTER
1 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
4 tablespoons butter, melted
1 cup milk

 STREUSEL TOPPING
2 tablespoons butter, melted
1/3 cup oatmeal (I use Quick Oats)
1/3 cup brown sugar
1/3 cup walnuts, chopped (optional)
1 teaspoon cinnamon

Prepare 9x13 pan with non-stick spray; preheat oven to 350.

Prepare APPLES: toss sliced apples with lemon juice, sugar, cinnamon, nutmeg and cornstarch. Pour apple mixture into prepared pan. BAKE APPLES 10 minutes.

While apples are baking, combine STREUSEL ingredients; set aside.

Prepare BATTER: Mix batter dry ingredients in a bowl. When apples are done, whisk in milk and melted butter (batter will thicken if it sits). Immediately pour batter over hot apples; sprinkle streusel on top.

Return to oven; bake 40-45 minutes or until top is browned and apples are bubbling.

Winter Sore Throat 'Tea'

http://catherineboley.blogspot.com/2009/08/preparing-for-winter.html

Winter sore throat "tea"- In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a "jelly". To serve- spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Must try this once the lemons are ripe and see how it works for this winter.

Homemade Green Goddess Veggie Dip

1 cup yogurt
1 cup mayonnaise
1 ripe avocado, peeled, pitted, and cut into chunks
2 large green onions, sliced
1/3 cup garden fresh parsley, coarsely chopped
1/4 cup garden fresh tarragon, coarsely chopped
the juice of one lemon
4 cloves garlic
1 teaspoon ground mustard
salt and pepper to taste

Add all of the ingredients into a your blender.
Blend until smooth.
Serve with raw, seasonal veggies.

Pumpkin Pancakes

1 cup all-purpose flour
1 cup quick-cooking oats
2 tablespoons wheat germ
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil

In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.

Combine milk, egg, pumpkin, and oil in separate bowl; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes.

Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired. Yields 10-12 pancakes.

Apple Bread

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
...

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups coarsely chopped peeled apples
1 cup broken walnuts or pecans
Directions
In bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside. Combine the eggs, oil, vanilla and apples. Stir into flour mixture. Fold in the walnuts or pecans
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves.

Beef Mac'n'Cheese

1 chuck roast about 3 lbs.
2 cans stewed tomatoes
1lb elbow macaroni
2-3 tbsp. of flour
1/3 cup water or milk (I use milk)
...

Optional seasonings: salt, pepper, garlic (I go lightly on the salt because of the cheese)

8+ slices Velveeta cheese (I usually use up to 10 slices depending on how cheesy you want the dish)
Braise roast on both sides in teaspoon of oil
Put in crock pot cover with both cans of tomatoes, cover and cook on med heat
Remove roast from crock pot when starting to fall apart. Place on plate and cover to keep warm
Turn crock pot up to high
To a pan add 2 cups water and ½ lb. to 1 lb. macaroni boil until soft.
While crock pot is warming up, mix well flour and milk in a jar and pour into crock pot
Mixing thoroughly to make gravy
Add cheese 1 slice at a time stirring until completely melted
Add cooked macaroni and serve with meat.

Pumpkin Butter

1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
1/2 cup water
1/2 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Preparation:
...

Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a sieve or food mill. If using canned pumpkin, omit this step and pick up below.
Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year

Blueberry Plum Butter

5 pints of blueberries

4 large plums

2 cups organic golden cane sugar

zest and juice of one organic lemon

 

Wash blueberries and plums and drain well. Cut plums in half and remove pit.

Combine fruit in a food processor and blend until it is a smooth puree. You should have about 8 cups of puree.

Add puree to a slow-cooker, cover and turn to high. After one hour (set a timer!), stir the butter and leave the lid open a crack for the remainder of the cooking time. This will allow for the steam to escape and the butter to reduce and thicken.

Cook the butter for 4-5 hours on high or 6-8 on low. Times WILL vary with different slow-cooker brands. Be sure to stir the fruit butter once an hour or so.

In the final hour of cooking, add the sugar, lemon zest, and lemon juice. Stir well, and bring to prepare your jars and water bath for canning.

Fill a canning pot with 6 half-pint jars or 3-pint jars. Bring to a boil and boil for 10 minutes to sterilize the jars.

Place rings and lids in a small sauce pot, cover with water, and bring to a simmer.

Once blueberry butter is the consistency of ketchup, it is ready to can. If you want it super smooth, like baby food, you can puree it again with an immersion blender. If not, your butter is ready to can.

Working with one jar at a time, remove jars from canner and fill with butter. Wipe the rims with a clean cloth, place a lid and a ring on the top, and return to the canner.

Bring canner back up to a boil and process jars for 10 minutes. Carefully remove jars and allow to cool on the counter overnight.

Check that all the jars have sealed, then store in a cool place for up to 6 months.

Double Chocolate Banana Bread

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa (I prefer dutch process)
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.
2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Apple Pie Baked in the Apple - link

http://domesticdilettante.com/2012/01/11/applepie/

Peach Honey Website Link

http://www.pickyourown.org/peachhoney.htm

1 c. sour cream
1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can't find real buttermilk)
1 TB. lemon juice
1 large garlic clove, minced
1 TB. dried parsley, or 3 TB. chopped fresh
1/2 tsp. onion powder
3/4 tsp. kosher salt (or to taste)
1/2 tsp. black pepper
1/8-1/4 tsp. dried dill (to taste) or 1 tsp. fresh.

Mix all ingredients and refridgerate for 1 hour before using.  If you want thicker dressing add more sour cream.

Homestyle Ranch Dressing

1 c. sour cream

1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can’t find real buttermilk)

1 TB. lemon juice

1 large garlic clove, minced

1 TB. dried parsley, or 3 TB. chopped fresh

1/2 tsp. onion powder

3/4 tsp. sea salt (or to taste)

1/2 tsp. black pepper

1/8-1/4 tsp. dried dill (to taste) or 1 tsp. fresh

1. Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
2. Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. *UPDATE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.*
3. Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
4. For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
5. Shake well before each use.

Makes about 1-1/4 cup of dressing.

 (1 loaf)

1 1/2 c white whole wheat flour

1/4 c AP flour

1/3 c sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of kosher salt

1 c grated zucchini, tightly packed

1/4 c applesauce

1 egg white

1 egg

1 tsp vanilla

zest of one large lemon

1/4 c plain, non-fat Greek yogurt

3/4 c blueberries

1. Preheat oven to 350 degrees.

2. In one bowl, mix flours, sugar, baking powder, baking soda and salt.

3. In another bowl, mix zucchini, applesauce, eggs, vanilla, lemon zest and yogurt.

4. Add the wet to the dry, stirring until just moist. Gently stir in blueberries.

5. Spoon into a greased loaf pan and bake 40-45 minutes.

Note- this bread isn’t overly sweet. If you’d like, you can increase the sugar to 1/2 a cup

Lemon Blueberry Zuccini Bread

1/4 c AP flour

1/3 c sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of kosher salt

1 c grated zucchini, tightly packed

1/4 c applesauce

1 egg white

1 egg

1 tsp vanilla

zest of one large lemon

1/4 c plain, non-fat Greek yogurt

1 1/2 c white whole wheat flour

3/4 c blueberries

Instructions

1. Preheat oven to 350 degrees.

2. In one bowl, mix flours, sugar, baking powder, baking soda and salt.

3. In another bowl, mix zucchini, applesauce, eggs, vanilla, lemon zest and yogurt.

4. Add the wet to the dry, stirring until just moist. Gently stir in blueberries.

5. Spoon into a greased loaf pan and bake 40-45 minutes.

Note- this bread isn’t overly sweet. If you’d like, you can increase the sugar to 1/2 a cup

Homemade Chocolate Syrup

1/2 cup of cocoa powder
1 cup of sugar
1 cup of water
1 teaspoon of vanilla
 dash of salt
Mix everything together in a small pot and then bring to a boil; stirring constantly. Let it boil for 1 minute (keep stirring) and then remove from heat. Let it cool completely and you are done!
I store it in a glass bottle in the fridge.

All Day Crockpot Beef

2 pounds boneless chuck -- cut in 1"cubes ,
-- (up to 3)
1/2 cup flour
1/4 cup butter
1 onion -- sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- minced
2 cups beer
...

1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Coffee Pot Roast

 6 carrots -- peeled and diced
2 cups potatoes -- peeled and diced
2 pounds beef rump or bottom round roast
salt and pepper -- to taste
1 cup canned tomatoes
1 cup black coffee
1 cup water, beef broth, V8 juice or any liqud

Put vegetables in cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender. If desired, thicken with a roux.

Chocolate Sauce

• 1/2 cup heavy cream 
• 4 ounces dark chocolate,  broken into small pieces 

 In a small saucepan  bring the heavy cream  to a boil. Place the chocolate pieces in a bowl and pour hot cream over the top. Whisk until the sauce is smooth.

Cool and pour over ice cream or whatever other yummy dessert you have planned for the evening.

Caramel Sauce

3/4 c sugar
2T water
1/2 t lemon juice
1/2 c heavy cream
2T milk

Combine the sugar, water and lemon juice in a non reactive saucepan.  Stir constantly until sugar is completely dissolved and has an amber color to it.  Don't let it darken to too dark of an amber color or it will taste burnt.
Add the cream, remove from heat and whisk continuously until smooth.  Add the 2T of milk and stir until thoroughly mixed.
Tastes great and makes a great topping for ice cream sundaes.  And the bonus is there are no preservatives like the crap you buy in the store.  Just keep it in your fridge.

Spicy Mussels with Chorizo

1 medium onion, chopped 3 tablespoons butter 3 cloves garlic, minced 8 ounces fresh chorizo, removed from casing 1 tablespoon harissa 1 teaspoon red pepper flakes 3/4 cup white wine 1 1/2 cups chicken stock 2 to 3 pounds fresh mussels, scrubbed and debearded 1/2 cup heavy cream French bread, for dipping Directions Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

Twice Baked New Potatoes

12 new potatoes 2 T olive oil 1 1/2 cups grated Monterey Jack cheese 4 oz cream cheese, softened 1/2 c sour cream 1 T finely minced fresh chives 1 lg head garlic, pressed Salt and pepper Directions Preheat the oven to 375 degrees F. Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary. Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

Bacon covered Meatloaf

1 cup milk
6 bread slices
2 lbs ground beef
1 c grated Parmesan
1 t salt
Freshly ground black pepper
1/4 t seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Sauce: 1/2 c ketchup
6 T brown sugar
1 t dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce

For the meatloaf: Preheat the oven to 350 degrees F. Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving. Serve with the remaining tomato sauce on the side as a dipping sauce.

Chocolate Raspberry Hearts

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1/3cup hazelnut spread with cocoa 24 raspberries 2T dark chocolate chips 1 egg, beaten 1T powdered sugar Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg. Bake 13 to 17 minutes or until hearts are golden brown. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Creamy Artichoke Soup

2 lbs. frozen artichoke hearts,
thawed and roughly chopped
4 tbsp. unsalted butter
2 cups chicken broth
3 cloves garlic, finely chopped
Kosher salt and freshly ground
white pepper, to taste
1⁄3 cup cornstarch
1 cup heavy cream
1 tbsp. finely chopped parsley
1 lemon, cut into 6 wedges
Sourdough bread, for serving

1. Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 1 hour. (Stir soup occasionally so the soup at the bottom of the pot doesn't scorch.)

2. In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.

Creamy Asparagus Soup

2 lbs. fresh, thin asparagus
4 cups Chicken Stock
4 tbsp. butter
4 tbsp. flour
2 cups milk
Salt and freshly ground black pepper

1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part. Discard ends. Drain and cut into pieces.

2. Put asparagus and chicken stock into a medium pot and bring to a boil over high heat. Reduce heat to medium and simmer until very soft, 10–15 minutes. Set aside 2 cups of the broth. Working in batches, purée asparagus and remaining broth in the bowl of a food processor or jar of a blender, then return to pot and set aside.

3. Melt butter in a medium-heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Whisk in reserved warm broth. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes. Transfer to pot with asparagus purée. Bring to a simmer over medium heat, stirring often. Add milk and return soup to a simmer. Season to taste with salt and pepper.

Triple Berry Cobbler

1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons milk
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
2 cups fresh or frozen blackberries
1 cup sugar
1 cup water
3 tablespoons quick-cooking tapioca
Vanilla ice cream, whipped cream, half-and-half, or light cream (optional)

In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.

In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.

Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.

Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

Homemade Hot Fudge Sauce

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.

2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving.

Honey Asian Style Ribs

2 racks baby back pork ribs, membrane attached
1/4 cup Chinese five-spice powder
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 cup guava nectar
1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons grated fresh ginger
4 cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon red pepper flakes

One hour before grilling, place 4 cups wood chips in enough water to cover.
Mix Chinese five-spice, salt and black pepper in small bowl; rub mixture over both sides of ribs. Wrap in plastic wrap; refrigerate up to 3 hours.
Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper flakes in blender container. Cover and blend until well mixed.
Preheat grill to high. Drain soaked wood chips. Wrap chips in heavy foil with holes poked in top. Place foil packet directly over coals or lava rocks. When chips begin to smoke, reduce heat to 275°F. Place ribs, bone side down, on grill rack. Cover and grill over indirect heat 2 hours or until meat is very tender, generously brushing with hoisin-honey mixture during final 15 minutes of grilling.
Transfer ribs to cutting board. Loosely cover with foil; let rest 10 minutes before serving.

Hot Chocolate

Serves 1
1 ounce good quality dark chocolate
1 tablespoon unsweetened cocoa powder
1 cup milk
2 tablespoons granulated sugar (optional, to taste)
1 pinch salt

1. In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat. Stir continuously until the chocolate is completely melted.

2. Add the rest of the milk and the salt. Stir, then allow to heat the rest of the way through.

3. Stir in sugar to taste. Pour into a mug and top with marshmallows or whipped cream, if desired.

Orange Creamsicle Cupcake

I haven't tried this yet but I am going to asap

Creamsicle Float Cupcakes
Cake:
3/4 c. butter
3 eggs
2 1/2 c. all-purpose flour
2 1/2 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 t. vanilla
1 t. orange flavoring
2 t. grated orange peel
3/4 c. milk
1/2 c. orange Fanta
6 drops of yellow food coloring
6 drops of red food coloring

Let butter and eggs sit at room temperature for 30 minutes. Meanwhile, line cupcake pan with cupcake liners. In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla, orange flavoring, grated orange peel, and food coloring. In a separate bowl or measuring cup, mix milk and orange Fanta together. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Fill cupcake cups 1/3 full. Bake at 375 degree F for 13-15 minutes. Yields about 3 dozen.

Marshmallow Frosting:
4 large egg whites
1 cup sugar
1/2 t. cream of tartar
1 t. vanilla extract

Mix egg whites, sugar, and cream of tartar in a double boiler or heatproof bowl over simmering water. Whisk constantly for 3 to 4 minutes or until sugar is dissolved and egg whites are warm.
Remove the pan or bowl from the simmering water and stove. Using a hand mixer or electric mixer fitted with the whisk attachment, beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Chinese BBQ Pork

2 lbs pork butt
4 tablespoons rice wine
4 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon hoisin sauce
1 teaspoon 5-spice powder
6 cloves garlic, minced
few drops red food coloring (optional)
3 tablespoons honey

Cut the pork butt into strips, roughly 2 inches in diameter. Trim off some of the fat, but don't go all health-crazy--it needs a little fat to keep it moist! Mix together the rice wine, soy sauce, sugar, hoisin sauce, 5-spice, and garlic for the marinade; add some food coloring here, if you want that extreme red glow. Vigorously rub this into the meat, and marinate it in the refrigerator overnight (or at least a few hours).

Preheat the oven at 400 degrees. Arrange the meat in a single layer on a foil-lined baking sheet (this will make your dishwasher infinitely happier!), discarding the marinade. Bake for 15 minutes, or until the meat reaches an internal temperature of about 130 degrees. Flip the meat over and switch the oven to broil. If the meat starts to burn too much, move to a lower rack in the oven. Cook for about 10 minutes, until the meat is slightly burnt, and the thermometer reads 145 degrees.

Immediately, while still hot, toss the pork with the honey, and allow the meat to rest for 5 minutes. Thinly slice the pork, and gobble it up with a steaming bowl of rice

Cheddar and Herb Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Honey and Pistachio Ice Cream

3/4 cup pistachios, shelled
2/3 cup sugar
2/3 cup brown sugar
1-1/2 cup whole milk
1-1/2 cup heavy cream
2 TB honey
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs, or equivalent egg beaters
pinch of salt

Preheat the oven to 350 degrees. After shelling the pistachios, place on a baking sheet and roast for about 10 to 12 minutes. Cool, then pulverize them in a food processor into tiny pieces.

Combine all ingredients except pistachios with a hand mixer. Then stir in pistachios. Chill in the refrigerator then make according to your ice cream freezer instructions. Store in an airtight container and cover with wax paper to prevent freezer burn. Freeze in the coldest part of your freezer for at least four hours.

Pistachio Baklava

Needs to be transferred to american measurements.

150g pistachios
150g walnuts
50g caster sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamon
200g butter, coarsely chopped
375g filo pastry

Honey syrup
200g caster sugar
80g honey
1 lemon, grated rind and juice only (juice added to taste)
200ml water
½ cinnamon quill
few drops rosewater and/or orange blossom water to taste

Optional: Extra chopped pistachios for sprinkling over the top of baklava.


Preheat oven to 180C.

Spread the nuts on a baking tray and lightly toast in the oven for 5-8 minutes or until aromatic (toast the pistachios and walnuts on separate trays). Cool.

Combine the pistachios, sugar, cinnamon, nutmeg and caradmon in the bowl of a food processor and process a few times using the pulse button on the food processor. Then add the walnuts and continue pulsing until the nuts are coarsely chopped but not ground. (I processed the pistachios first for a bit before adding in the walnuts as the walnuts crumble more and I found that if I processed the pistachios and walnuts at the same time the walnuts became more ground before pistachios were fully chopped) Set aside the nut mixture.

Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep, 8x8inch square baking tray with butter. Cut filo sheets to fit tray snugly and cover with a damp tea towel (this prevents the sheets from drying out).

Layer one-third of the filo pastry in tray, brushing butter between each layer. Scatter evenly with half the nut mixture, then top with half the remaining pastry, brushing butter between each layer. Scatter over remaining nuts, top with remaining filo, brushing between each layer with butter. Lightly brush the top with remaining butter.

Refrigerate until firm (around 15 minutes so that it is easier to score), then cut through all pastry layers into 4cm diamonds with a sharp knife. Bake until golden and cooked through (45 minutes-1 hour). Cover loosely with foil partway through cooking if top browns too quickly.

While the baklava is baking, make the honey syrup - combine sugar, honey, lemon rind, cinnamon quill and 200ml water in a saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, simmer until infused (20 minutes). Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater/orange blossom water to taste and set aside.

Cool baklava slightly (2-3 minutes), pour over syrup evenly, set aside at room temperature to cool completely (overnight if possible). Baklava will keep in tray, covered, for 3-4 days.

Optional: Sprinkle the top of the baklava with extra chopped pistachios

Meatloaf

2 pounds ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

Orange, Honey and Soy Marinade

1 cup orange juice
1/2 cup honey
1/2 cup soy sauce
1/3 cup balsamic vinegar
1 teaspoon dry mustard
1 teaspoon paprika
3 garlic cloves
1/4 teaspoon hot sauce
1/4 teaspoon allspice

Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.

Marinate ribs (or other meat) 1-2 hours.

Use remaining liquid as a basting sauce during cooking.

Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.

This makes enough marinde for 6-8 pork chops.

Honey Soy Chickenwings

15-20 chicken drummettes (or wings)
2 tablespoons soy sauce
3 tablespoons honey
3/4 teaspoon five-spice powder
3 tablespoons tomato sauce
1 teaspoon ginger , grated
1 garlic clove
1 teaspoon olive oil

Preheat your oven to 180°C.

Combine all ingredients in a bowl and mix through drumettes. Leave to marinade for 10 minutes.

Line the drumettes on a baking tray and cook for 20 minutes. (Drumsticks take a little more cooking time).

Gyro Steak Salad

1 1/2 lbs skirt steak
1 1/2 cups garlic (newman s own® herb roasted, marinade)
1 1/2 cups non-fat yogurt (plain)
1 clove clove garlic (minced)
1/2 tsp paprika 2 tbsps lime (newman's own® lighten up® light, vinaigrette)
1 seedless cucumber (1/2 grated for dressing 1/2 cubed for salad)
pita breads (pockets quartered)
2 heads romaine lettuce (chopped)
1/2 cup red peppers (jarred roasted red peppers chopped)
1/2 cup kalamata olives (halved)
1/2 red onion (thinly sliced)
2 tomatoes (seeded and diced)
1/2 cup feta cheese (crumbled)

Marinate steak with marinade for 30 minutes or longer. Heat indoor grill pan or outdoor grill over high heat.

Cucumber Lime Tzatziki dressing: In a bowl, stir together yogurt, garlic, paprika, lime vinaigrette and grated cucumber. Cover and chill.

Remove steak from marinade and discard marinade. Grill steak on one side until golden brown, about 3 to 4 minutes. Turn steak over and cook to medium-rare, about 3 to 4 minutes more. Let stand for 5 minutes then slice thinly against the grain. Brush pita triangles with olive oil then place on grill, watching closely, until golden brown.

In a large salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with steak and pitas. Drizzle with dressing. Enjoy!

Personally, I'll make a couple of changes. I only like vidalia onions and I'll use black olives.

Rib Roast

One 2- to 4-rib roast of beef, weighing 4 1/2 to 12 pounds
Flour
Salt & freshly ground black pepper

... 1. Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.

2. Preheat the oven to 500 degrees.

3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.

4. Put the roast in the preheated oven and roast according to the to the following, timing the minutes exactly.  15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast. When cooking time is finished, turn off the oven. Do not open the door at any time.

5. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.

6. Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use).