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.