Dec 17

Caramel Apple Dip

Apples dipped in creamy caramel sauce! A quick and easy snack or a festive holiday desert. Enjoy!

Caramel Apple Dip
1 pkg. (14-oz) caramels
20 large or 2 C. small marshmallows
1/2 C. butter, melted
1/3 C. heavy whipping cream
Apple slices

Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minutes. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers.

Yields: 2 1/2 cups

Dec 14

Crunchy Pea Salad

This is delicious! It is a surprise that a salad made out of peas would be this good, but then again it has lots of bacon in it! One pound of bacon is a lot, so I used about 1/2 pound or more, and we thought it was plenty. Enjoy!

Crunchy Pea Salad
1 10-oz box frozen peas, thawed and drained
1 C. peanuts
1/4 C. chopped green onions
1-lb (or less) bacon cooked and crumbled
1 C. crasins
1/2 C. mayonnaise
1 Tbsp. plus 1 tsp. vinegar
1 tsp. sugar
ground pepper to taste
a good dash of soy sauce
a good dash of Worcestershire sauce

Whisk together the mayonnaise, vinegar, sugar, pepper, soy sauce and Worcestershire sauce in a bowl. Combine the peas, peanuts, green onions, bacon and crasins in another bowl. Add the mayonnaise mixture to the peas and toss to coat. Chill for at least 1 hour before serving.

Dec 05

Peach-Mustard Glazed Pork Tenderloin

This elegant tenderloin is moist, and the glaze is slightly sweet with a hint of bourbon. The key to pork is not to over cook it. Pork is also a blank canvas, and needs a great sauce, marinade or spices to give it great flavor. Serving this at your next dinner party will impress your guests with how great pork can taste. Enjoy!

Peach-Mustard Glazed Pork Tenderloin 2 (1 1/4-lb) pork tenderloins
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. butter
1 large shallot, minced
1/2 C. peach preserves
1/3 C. bourbon
2 Tbsp. country-style Dijon mustard
1/4 tsp. dried crushed red pepper
1/2 C. reduced-sodium chicken broth

Preheat oven to 400. Sprinkle tenderloins with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.

Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.

Bake at 400 for 20 minutes or until a meat thermometer inserted in thickest portion registers 150. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.

Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with sliced tenderloins.

Yields: 8 servings

Dec 02

Cocktail Sauce

You will not need to buy another jar of cocktail sauce once you taste this sauce! It is so simple to make, and it tastes amazing. The horseradish gives this a good kick, so adjust the amount used if needed. Enjoy!

Cocktail Sauce

2 ribs celery, finely chopped
2 rounded spoonfuls prepared horseradish
1/2 lemon juiced
1 tsp. hot sauce
1/2 C. chili sauce
1/2 C. ketchup
1/2 C. vegetable juice (V-8)
Salt & pepper

Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together. Season with salt and pepper.

Nov 24

Sausage Wonton Cups

These are great little appetizers. Cheese and sausage filled cups made from wonton wrappers. Feel free to add bell peppers, olives, a different cheese, or whatever you would like. Enjoy!

Sausage Wonton Cups
1/2 lb. bulk Italian sausage
3 green onions, chopped
16 wonton wrappers
1 Tbsp. olive oil
1 C. (4-oz) shredded Pepper Jack cheese

In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in onions; set aside.

Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350 for 6-7 minutes or until golden brown. Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.

Nov 16

Spinach Stuffed Tomatoes

Tomatoes stuffed with spinach, Boursin cheese, and topped with toasted pecans are a great way to dress up a side dish for a special dinner. They are a great idea for the holidays also. These tomatoes are best eaten the day they are prepared. Enjoy!

Spinach Stuffed Tomatoes

2 (1-lb) containers Campari tomatoes
1/2 tsp. black pepper, divided
1/4 tsp. salt
2 Tbsp. olive oil
1 (6-oz) pkg. fresh baby spinach
2 (5.2-oz) pkg. garlic and fine herbs Boursin
cheese, softened
3/4 C. finely chopped toasted pecans, divided
2 Tbsp. finely chopped green onion
1/4 tsp. seasoned salt

Using a serrated knife, cut a thin slice off bottom of tomatoes so they are level. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Invert tomatoes onto paper towels; drain for 10 minutes. Sprinkle inside of tomato shells evenly with 1/4 tsp. pepper and salt.

In a large skillet, heat olive oil over medium heat. Add spinach; cook for 3-4 minutes, stirring constantly, until wilted. Cool spinach completely; drain spinach, and finely chop.

In a medium bowl, combine cheese, chopped spinach, 1/2 cup pecans, green onion, seasoned salt, and remaining 1/4 tsp. pepper. Spoon or pipe cheese mixture into tomatoes. Sprinkle tops of tomatoes with remaining 1/4 cup pecans.

Nov 13

White Bean Bisque

This is a great recipe for two. It’s quick and full of flavor. A sausage topping with parmesan crisps add a little zip to the soup. Just add a salad or a sandwich. When using your blender, remember to place a kitchen towel over the lid and hold to prevent a mess with the hot liquid. If you have an immersion blender that will work also. Enjoy!

White Bean Bisque
1/4 C. shredded Parmesan cheese
Cayenne pepper
1/4 lb. bulk Italian sausage
2 Tbsp. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 can (15-oz.) cannellini beans, rinsed and drained
1 C. chicken broth
1/4 C. heavy whipping cream
2 tsp. sherry, optional
1 tsp. minced fresh parsley
1/8 tsp. salt
1/8 tsp. dried thyme

Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2 in. circles. Sprinkle with a dash of cayenne. Bake at 400 for 5-6 minutes or until light golden brown. Cool.

In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.

In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.

Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

Yields: 2 servings

Nov 10

Zesty Italian Dressing

Italian salad dressing is one of my favorites. I wanted to make it myself so I could control the ingredients. I found this great recipe at thekitchn.com and loved it. The plus is there is no sugar added, and I can limit the amount of salt used. It’s quick, easy, and delicious. Enjoy!

Zesty Italian Dressing
1 C. canola oil
1/4 C. white wine vinegar
2 Tbsp. red wine vinegar
1 large clove garlic, minced
2 Tbsp. finely chopped shallots
2 Tbsp. finely chopped red bell pepper
2 tsp. Dijon mustard
1 tsp. honey
1 tsp. kosher salt
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
pinch of red pepper flakes
Fresh ground pepper to taste

Combine all ingredients and whisk until combined. Taste and adjust seasonings. The dressing should keep in the refrigerator a couple of weeks.

Yields: 1 1/2 cups

Nov 07

Honey-Lime Grilled Chicken

Just 3 ingredients to make this quick and delicious marinade that will perk up your chicken. Easy for any night of the week! Enjoy!

Honey-Lime Grilled Chicken
1/2 C. honey
1/3 C. soy sauce
1/4 C. lime juice
4 boneless skinless chicken breast

In a resealable plastic bag, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Oct 31

Pumpkin-Swirl Cheesecake Bars

Cheesecake being my weakness, this is my favorite holiday desert. Pumpkin pie, cheesecake and gingersnaps all in one bite! The hardest part is waiting four hours for it to sit in the refrigerator. Enjoy!

Pumpkin-Swirl Cheesecake
25 Ginger Snaps, finely crushed (about 1 1/2 C.)
1/2 C. finely chopped pecans
1/4 C. (1/2 stick) butter, melted
4 pkg. (8-oz each) cream cheese softened
1 C. sugar, divided
1 tsp. vanilla
4 eggs
1 C. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

Heat oven to 325. Mix crumbs, nuts and butter; press onto bottom of 13×9 pan.

Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.