Butternut Squash Risotto

INGREDIENTS

• 6-8 cup Chick Broth
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped chives or garlic chives
• Salt

METHOD

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Roman Chicken- Thank you Giada!

Ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Donut Holes!

Fried Biscuits with Powdered Sugar & Milk Icing
Simple and delicious!!

Lime Meltaways

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners' sugar

Finely grated zest of 2 limes

2 tablespoons fresh lime juice

1 tablespoon pure vanilla extract

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon coarse salt

Directions

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Linzer Cookies

Ingredients

5 ounces unblanched hazelnuts (1 cup)

1/2 pound (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups plus 2 tablespoons all-purpose flour, plus more for work surface

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon table salt

Confectioners' sugar, for dusting

2/3 cup raspberry or cherry jam

Directions

-Preheat the oven to 375 degrees. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Set aside.

-In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.

-Whisk together reserved hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into two flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.

-Preheat oven to 350 degrees. Have ready two baking sheets lined with Silpats (French baking mats; see sources) or parchment paper. Also have ready one 2 1/2-inch round fluted cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a scant 1/4-inch thickness. Using the 3-inch fluted cutter, cut out cookies. ---

-With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. Combine the scraps from both batches, reroll and cut.

-Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks until completely cool.

-Lightly sift confectioners' sugar over the decorative tops; set aside. Spread a scant tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar-dusted tops.

Mini Peppermint-Meringue Cups With Ganache

Thank you Martha Stewart!!

Ingredients

• For the meringue cups:
• Vegetable oil cooking spray
• 3 large egg whites, room temperature
• 3/4 cup sugar
• 1/4 teaspoon pure peppermint extract
• Red gel-paste food coloring (sugarcraft.com)
• For the ganache:
• 6 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• Garnish: 1 large candy cane, finely chopped

Directions

1. Preheat oven to 175 degrees. Trace 16 circles onto each of 2 pieces of parchment using a 1 3/4-inch round cookie cutter, spacing about 2 inches apart. Coat 2 baking sheets with cooking spray, and top each with a sheet of parchment, traced side down.
2. Make the meringue cups: Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, stirring, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Transfer bowl to mixer. Whisk on medium-high speed until stiff peaks form. Beat in peppermint extract.
3. Using a small food-safe paintbrush, paint 3 stripes of red food coloring up the inside of a pastry bag fitted with a 1/4-inch plain round tip. Transfer egg-white mixture to pastry bag; pipe coils to fill each traced circle. Pipe up sides of each to create 3/4-inch- to 1-inch-high cups.
4. Bake until meringue cups are crisp but not browned and lift off parchment easily, about 1 hour 30 minutes. Transfer meringue cups to a wire rack, and let cool completely.
5. Meanwhile, make the ganache: Transfer chocolate to a heatproof bowl. Bring cream to a gentle simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Stir until smooth. Cover loosely with plastic wrap, and cut a small slit in the top. Refrigerate until firm, 1 hour to 1 hour 15 minutes.
6. Stir ganache, and transfer to a pastry bag fitted with a 1/4-inch open-star tip. Pipe ganache into the center of each meringue cup. Garnish with candy cane.

Israeli Couscous with Asparagus and Mushrooms

8 oz. Israeli (pearl) couscous
6 oz. fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup extra-virgin olive oil, divided
8 oz. crimini mushrooms, sliced
2 garlic cloves, minced
1 pinch crushed red chilli flakes
1/2 cup dry white wine
3 oz. prosciutto, roughly chopped
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup (packed) chopped fresh flat-leaf parsley
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.

While the pasta is cooking, heat 1 tablespoon extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add 3 additional tablespoons olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.

Add prosciutto and simmer until just heated through, 1 to 2 minutes.

Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese

Pork Stew

3 lbs Pork Loin, Cubed
2 C Flour, seasoned to taste with salt and pepper
1 Butternut Squash, trimmed and cubed
2 C button mushrooms, roughly chopped
1 small onion
1 clove garlic
1/2 lb baby carrots, cut in half
1 30 oz can petite diced tomatoes
2 tsp Thyme

Toss cubed pork loin in seasoned flour.  Cook in single layers over medium-high heat in canola oil.  Set aside.
Cook onion and garlic in pork drippings until translucent, about 3-4 minutes.
Return browned pork and remaining ingredients to pot.  Fill with enough water or vegetable broth to cover ingredients in pot.  Simmer over medium heat for 30 minutes.
Serve with cornbread or Fritos.

New Potatoes and Green Beans

3 lbs Small Red Potatoes

2 tsp Salt
2 lbs Fresh Green Beans, ends trimmed and snapped into 1 inch pieces.
3 Cloves Garlic, chopped finely
1 Stick Butter


Bring large pot of water to full rolling boil, add salt, then potatoes.  Cook about 15 minutes until potatoes are fork tender, but skin is still firm and doesn't peel away.  Remove potatoes and place in large serving bowl.  Return water to full boil and add green beans.  Cook 3-5 minutes, strain and combine with potatoes.


Meanwhile, in a small pot melt butter and remove from heat.  Stir in garlic and toss with potatoes and green beans.  If desired, add salt and pepper to taste.

Spinach and Asparagus Risotto

1 T Olive Oil

1/2 C Diced Onion

1/2 tsp Salt

1 C Arborio Rice

1/2 tsp Nutmeg

2 C Chicken Stock

8 oz Fresh Spinach

1/2 C Parmesan Cheese, Divided

1 Bundle of Asparagus (ends trimmed, cut diagonally into 1 inch pieces)

Grease a 13x9 pan and preheat oven to 400.

Heat olive oil over medium-high heat. Add onion and salt; cook until translucent. Add Arborio rice and toss to coat. Stir in chicken stock and nutmeg; bring to simmer. Add spinach one handful at a time until all spinach is wilted. Stir in 1/4 cup of Parmesan cheese.

Transfer to prepared pan, cover with foil and bake for 15 minutes. Remove from oven, stir in asparagus, top with remaining Parmesan cheese, cover and bake for another 15 minutes.

*Cook for an additional 5-10 minutes if you prefer a drier dish.

Million Dollar Fudge

From Coco and Mary Jane


4 1/2 C Sugar
6 T Butter
1 Can Evaporated Milk (14.5 oz)
12 oz Chocolate Chips
1 8 oz Jar Marshmallow Cream
1 lb nuts, chopped


Boil sugar, butter and milk together for about 7 minutes, after bubbles come or until a soft ball stage (235-240) is reached. Put chocolate chips, marshmallow cream and nuts in a large bowl.  Pour syrup over mixture and stir, and stir until chocolate is dissolved.  Beat until cool and creamy (with a wooden spoon, not a beater!) drop by teaspoon on waxed paper or pour into greased pan.  Cool and cut.
Makes about 5 lbs of candy.

Butterbeer

1 Gallon Apple Cider
2 cinnamon sticks
1 T Ground Clove
2 Whole Nutmeg (or 3 tsp Ground Nutmeg)
1 T Allspice Berries (or 1 tsp Ground Allspice)


Butterscotch
1/4 C butter
1 C Brown Sugar
3/4 C Heavy Cream
1 tsp salt




In a large pot bring first 5 ingredients to a simmer and let cook for 15 minutes.  Remove the whole cinnamon, nutmeg and allspice.  Meanwhile, in a small pot, heat butter and sugar until it becomes smooth and is no longer grainy. Then mix in the cream and salt until well combined.  Add the butterscotch mixture to the cider and stir until combined.  Any unused portion should be refrigerated.


Mix equal parts cider with Sprite or Woodchuck (or similar cider beer).  Top with whipped cream, recipe follows.
Beverage may be served hot or cold, I prefer hot!


Whipped Cream
1 C Heavy Cream
1/4 C Sugar
1 tsp Vanilla


Whip cream in a large bowl (or stand mixer) until stiff. Add sugar and vanilla and beat until cream holds peaks.  Top the Butterbeer with the whipped cream.

Gum Drop Cookies

From Coco
1 C gum drops, gut fine
4 eggs 
1/2 C chopped nuts
2 C Flour
1 C Brown Sugar
1 tsp Cinnamon
1 C White Sugar
2 T Cold Water
1/2 tsp salt


Combine all ingredients in large bowl.  Drop by rounded spoonfuls onto ungreased cookie sheet.  Bake at 350 until golden brown.  Ice while still warm with the same icing used for Orange Slice Cookies.

Orange Slice Cookies

4 Eggs, Beaten
2 C Flour
1 tsp Cinnamon
1/4 tsp Salt
2 C Sugar (1 white & 1 brown)
1 1/4 C Chopped Orange Slices
1 1/2 Chopped Nuts


Toss orange slices with flour prior to adding to batter. Combine all ingredients in a large bowl and drop by spoonfuls onto ungreased cookie sheet.
Bake at 350 until golden brown.  Ice while still warm.


Icing
3 T Melted Butter
2 T Orange Juice
1 tsp Grated Orange Rind
Powdered Sugar to Mix

Sand Tarts

From Coco and Mary Jane
1 C Butter
2 C Flour
4 T (heaping) Powdered Sugar
1 T Vanilla
1 T water
1 C Ground Pecans


Add powdered sugar to flour and mix with creamed butter.  Add ground pecans, water and vanilla.  Take a small amount of dough and roll in palm of hand.  Shape in small half moons.
Cook on ungreased pans 45 minutes in slow oven, 275 or 300.  Roll in granulated sugar.
Makes 80 cookies.

Forgotten Cookies

2 Egg Whites
Pinch Salt
2/3 C Sugar
1 C Semisweet Chocolate Chips


Preheat Oven to 350
Beat egg whites until foamy.  Gradually add sugar and beat until stiff peaks form. Gently fold in chocolate chips and salt.  
Drop by small spoonfuls onto cookie sheet lined with foil or parchment paper.
Place in oven and turn off heat.  Leave in oven overnight. Don't peek once they're in the oven!

Chocolate Chip Cookies

1 C Butter Flavor Crisco

3/4 C Brown Sugar

3/4 C Sugar

1 tsp Vanilla

2 Eggs

12 oz Chocolate Chip Cookies

2 1/4 C Flour

1 tsp Baking Soda

1 tsp Salt

Preheat oven to 375.

Cream together Crisco, sugars and vanilla.  Add eggs one at time, mix well.  Sprinkle in baking soda and salt. Gradually add flour until mixed well.  Stir in chocolate chips.

Drop by rounded spoonfuls on ungreased cookie sheet.  Bake 8-10 minutes.  Allow to cool on sheet for 1-2 minutes before moving to cooling rack.

*Cookies should be very lightly browned when removed from oven.  They will darken as they cool.

Spritz Cookies

1 C Powdered Sugar

1 C Butter, at room temperature

1 Egg

1/4 tsp Salt

3/4 tsp vanilla Extract

1/2 tsp Almond Extract

2 1/3 C Flour

Heat oven to 400
Cream together butter and powdered sugar.  Beat in egg, salt and extracts.  Then stir in flour, until well combined.
Press dough through cookie press onto ungreased cookie sheets.
Bake 7-9 minutes until edges are firm but not brown.

Grandma Egger's Jubilee Cookies

(Half Recipe)

1 3/4 cup brown sugar

3/4 cup white sugar

2/3 cup shortening

1/2 tablespoon soda

1 teaspoon salt

5 ounces eggs

1 can milk (12 oz.)

1 tablespoon vanilla

5 cups flour

1 1/4 cup coconut

1 cup nuts

Cream sugars and shortening.

Add soda salt eggs milk and vanilla.

Mix well.

Add flour, then coconut and nuts.

Drop on greased cookie sheets.

Bake 15 minutes at 350 degrees.

Ice with frosting when cool.

CARAMEL FROSTING

Melt 1/2 cup butter and add 1 cup brown sugar.

Boil over low heat 2 minutes.

Add 1/4 cup milk and cook, stirring constantly, unitl it comes to a boil.

Remove and let cool ten minutes.

Add 1 1/2 to 2 cups powdered sugar and beat until smooth.