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.