Title: Fig Tarts
Categories: Appetizer
Yield: 16 Appetizers
3 oz cream cheese, softened
2/3 c crumbled blue cheese
1/4 c orange marmalade
2 tb balsamic vinegar
16 dried figs, chopped
12 oz can crescent dinner rolls
1/2 c chopped pecans
Heat oven to 350?F. In small bowl, mix cream
cheese and blue cheese with fork until well
blended; set aside.
In 1-quart saucepan, stir marmalade and vinegar over
low heat until mixed; stir in figs. Cook over low
heat 5 to 7 minutes, stirring occasionally, until
figs are softened. Remove from heat.
Remove crescent dough from package, but do not
unroll. Cut roll of dough into 16 slices. On 2
ungreased cookie sheets, place slices 2 inches
apart. Press center of each slice to make
indentation, 1 1/2 inches in diameter.
Place 1 heaping teaspoon cheese mixture into each
well. Top cheese with about 1 tablespoon fig
mixture and 1 1/2 teaspoon pecans.
Bake 15 to 19 minutes or golden brown. Remove from
cookie sheets to cooling rack; cool 10 minutes.
Serve warm.
Title: Wild Rice Salad
Categories: Salad
Yield: 4 Servings
6.2 oz long-grain and wild rice mix
1/2 c dried cranberries
1 tart apple, peeled & chopped
2 md green onions, chopped
1 md carrot, grated
1/3 c white balsamic vinegar
1/4 c olive oil
1/4 ts salt
1/4 ts pepper
2 oz sliced almonds, toasted
Cook rice as directed on package; cool.
In large bowl, stir together rice, cranberries,
apple, onions, carrot, vinegar, oil, salt and
pepper. Cover; refrigerate 8 hours. Sprinkle with
almonds just before serving.
Title: Caribbean Kabobs
Categories: Main Dish
Yield: 8 Servings
2 lb beef stew meat
1 3/4 lb boneless skinless chicken breast halves,
-cut into 1 1/2-inch pieces
1/4 c vegetable oil
3 tb dry jerk seasoning
1 sm pineapple, rind removed & cut in cubes
1 md red bell pepper, cut in pieces
1 sm red onion, cut in pieces
Brush grill rack with vegetable oil. Heat coals or
gas grill for direct heat.
Brush chicken with 2 tablespoons of the oil. Place
chicken and jerk seasoning in resealable plastic
food-storage bag. Shake bag to coat chicken with
seasoning. Thread chicken, pineapple, bell pepper
and onion alternately on each of eight 12-inch
metal skewers, leaving 1/4-inch space between each
piece. Brush kabobs with remaining 2 tablespoons
oil.
Cover and grill kabobs over medium heat 15 to 20
minutes, turning once, until chicken is no longer
pink in center.
Title: Avocado Wedges
Categories: Side Dish
Yield: 4 Servings
2 c canola oil
1 c all-purpose flour
2 eggs, beaten
2 c panko crispy bread crumbs
4 avocados
1 ts kosher salt
In deep 10-inch skillet, heat oil over medium-high
heat to about 350?F.
Meanwhile, in 3 separate small shallow bowls, place
flour, beaten egg and bread crumbs. Line large
plate with paper towels.
Remove pit and peel from avocados. Cut each avocado
into 6 wedges. Dip 1 wedge into flour to coat; tap
off excess. Dip into beaten egg to coat, then coat
with bread crumbs. Continue until all wedges are
breaded.
In batches, carefully place breaded avocado wedges
in hot oil. Fry 30 to 60 seconds on each side or
until golden brown. With slotted spoon, carefully
remove fried wedges from skillet; place on
towel-lined plate. Season with salt.
Title: S'more Cups
Categories: Desserts
Yield: 36 Desserts
17.5 oz pouch chocolate chip cookie mix
1/2 c butter, softened
1 egg
36 caramels in milk chocolate, unwrapped
1 c mini marshmallows
1/2 c semisweet chocolate chips
Heat oven to 375?F. Spray 36 mini muffin cups
with cooking spray.
Make cookie dough as directed on package, using
butter and egg. Shape dough into 36 balls. Place
1 ball into each muffin cup.
Bake 8 to 9 minutes or until edges begin to brown.
Remove from oven; firmly press 1 candy into center
of each cookie until flush with cookie top. Top
each with 3 marshmallows. Bake 2 to 4 minutes
longer or until marshmallows are puffed. Cool 30
minutes. Loosen edges of cookie with small metal
spatula and remove to cooling racks. Cool
completely.
Place chocolate chips in small resealable freezer
plastic bag. Microwave on High about 1 minute or
until softened. Gently squeeze bag until
chocolate is smooth; cut off tiny corner of bag.
Squeeze bag to drizzle chocolate over
marshmallows. Let stand until hardened, about
10 minutes.
Title: Margarita Shrimp
Categories: Appetizer
Yield: 8 Servings
1/2 c mayonnaise
2 tb honey mustard salad dressing
1 ts grated lime peel
1 tb fresh lime juice
32 deveined shelled cooked shrimp
In medium bowl, mix all ingredients except shrimp.
Serve as dip for shrimp.
Title: Gouda Salad
Categories: Salad
Yield: 8 Servings
18 oz washed fresh baby spinach leaves
1 lb sliced canadian bacon, quartered
1 lb smoked gouda cheese, cubed
4 md peaches, sliced
1 c honey dijon dressing
In large bowl, toss spinach, bacon, cheese and
peaches. Drizzle with dressing; toss.
Title: Chicken Breasts
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/2 c flour
1/2 ts garlic powder
1 egg
3 tb vegetable oil
1 1/2 c sliced fresh mushrooms
3 tb flour
2 md green onions, sliced
1 c milk
1 1/2 ts soy sauce
Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound
with flat side of meat mallet until about 1/4 inch
thick.
In shallow dish, stir 1/2 cup flour and the garlic
powder. In another shallow dish, beat egg. Dip
chicken in egg, then coat with flour.
In 12-inch nonstick skillet, heat 2 tablespoons of
the oil over medium heat. Add chicken; cook about
3 minutes or until golden brown. Turn chicken;
cover and cook 4 to 6 minutes longer or until
chicken is no longer pink in center. Remove to
serving platter; cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil
over medium heat. Add mushrooms; cook 3 to 4
minutes, stirring frequently, until browned. Add
3 tablespoons flour and the onions; cook and
stir until mixed. Stir in milk and soy sauce.
Cook until mixture is thick and bubbly. Serve
over chicken.
Title: Skillet Sprouts
Categories: Side Dish
Yield: 6 Servings
1 lb brussels sprouts
3 tb vegetable oil
1 md shallot, finely chopped
2/3 c chicken broth
3 slices cooked bacon, chopped
Trim brussels sprout ends, removing outer leaves;
cut in half, and set aside.
In 12-inch skillet, heat 1 tablespoon of the oil
over medium heat. Cook shallots in oil 3 to 5
minutes or until tender. Remove from heat;
transfer to small bowl.
Add remaining 2 tablespoons oil to skillet; add
brussels sprouts. Cook 6 to 8 minutes, stirring
occasionally, until brussels sprouts turn
bright green and begin to caramelize. Stir in
chicken broth. Cover; cook 2 to 4 minutes or
until brussels sprouts are slightly tender.
Add shallots and cook 2 to 3 minutes or until
warmed through. Top each serving with slightly
less than a tablespoon of bacon.
Title: Apple Cake
Categories: Desserts
Yield: 8 Servings
1/2 c butter, softened
1 c sugar
2 eggs
1/4 ts vanilla
1 1/4 c all-purpose flour
1 ts baking soda
1 ts ground cinnamon
1/4 ts salt
1 1/2 c shredded peeled apples
1/2 c chopped walnuts
1 quart vanilla ice cream
Heat oven to 350°'F. Spray 9-inch round cake pan
with baking spray.
In large bowl, beat butter and sugar with electric
mixer on medium speed until light and fluffy. Beat
in eggs, one at a time. Stir in vanilla, flour,
baking soda, cinnamon and salt. Stir in apples and
walnuts. Spoon into pan.
Bake 40 to 45 minutes or until toothpick inserted
in center of cake comes out clean. Cool 10 minutes.
Remove from pan to cooling rack. Cool 10 minutes
longer. Serve warm with ice cream.
Title: Cheese Triangles
Categories: Appetizer
Yield: 72 Appetizers
1 lb feta cheese
2 eggs, slightly beaten
1 tb dried basil leaves
1/4 ts white pepper
16 oz frozen phyllo sheets, thawed
1/3 c butter, melted
Heat oven to 400?F. Grease cookie sheet. Crumble
cheese into small bowl; mash with fork. Stir in
eggs, basil and white pepper until well mixed.
Cut phyllo sheets lengthwise into 2-inch strips.
Cover with plastic wrap, then with damp towel to
keep them from drying out. Place 1 level teaspoon
cheese mixture on end of 1 strip. Fold strip over
cheese mixture, end over end in triangular shape,
to opposite end. Place on cookie sheet. Repeat
with remaining strips and cheese mixture. Brush
triangles lightly with butter.
Bake 12 to 15 minutes or until puffed and golden
brown. Serve warm.
Title: Cucumber Salad
Categories: Salad
Yield: 4 Servings
2 md tomatoes, cut into 12 slices
1 c chopped cucumber
1/4 ts salt
1 tb chopped fresh basil leaves
2 ts grated lemon peel
2 ts sugar
2 tb balsamic vinegar
On four salad plates, arrange tomato slices in a
circle, slightly overlapping. Top with cucumber.
Sprinkle salt over tomatoes and cucumber.
In small bowl, mix basil, lemon peel and sugar;
sprinkle over salads. Drizzle with vinegar. Let
stand 5 minutes before serving.
Title: Chicken Panini
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/2 ts salt
1/4 c mayonnaise
2 ts white vinegar
1/2 ts garlic powder
4 english muffins, split
4 slices mozzarella cheese
4 thin slices red onion
1 plum tomato, cut into 8 slices
Heat closed medium-size contact grill for 5 minutes.
Sprinkle chicken with seasoning blend. Place chicken
on grill. Close grill; cook 4 to 5 minutes or until
juice of chicken is clear when center of thickest
part is cut (170?F).
Meanwhile, in small bowl, mix mayonnaise, vinegar
and garlic powder. Spread on English muffin halves.
Place chicken on bottoms of English muffins. Top
with cheese, onion, tomato and tops of muffins.
Place sandwiches on grill. Close grill, pressing
to flatten sandwiches; cook 2 to 3 minutes or
until sandwiches are toasted.
Title: Mushroom Quinoa
Categories: Side Dish
Yield: 4 Servings
1 ts canola oil
1 c uncooked quinoa
1 sm onion, sliced
1 md carrot, shredded
1 sm green bell pepper, chopped
1 c sliced fresh mushrooms
1/4 ts dried thyme leaves
1/4 ts salt
14 oz vegetable broth
Heat oil in 2-quart saucepan over medium heat. Cook
quinoa and onion in oil 4 to 5 minutes, stirring
occasionally, until light brown.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover and simmer about 15
minutes or until liquid is absorbed. Fluff with
fork.
Title: Banana Doughnuts
Categories: Desserts
Yield: 12 Servings
DOUGHNUTS:
2 c bisquick mix
2 tb granulated sugar
1/8 ts ground cinnamon
1/3 c mashed banana
1/3 c milk
1 ts vanilla
1/4 c chopped walnuts
GLAZE:
1/4 c powdered sugar
2 ts milk
1/4 ts vanilla
Heat oven to 425?F. Spray mini doughnut pan with
cooking spray.
In medium bowl, stir together bisquick mix,
granulated sugar, cinnamon, banana, 1/3 cup milk and
1 teaspoon vanilla. Fold in walnuts. Spoon batter
into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near
center comes out clean. Remove doughnuts from pan
to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix glaze ingredients with
whisk until smooth. Drizzle glaze over doughnuts.
Serve warm.
Title: Pretzel Bites
Categories: Appetizer
Yield: 8 Servings
1 package dry active yeast
1 1/2 c warm water
1 tb sugar
4 c all purpose flour
1/2 ts salt
1 large egg
coarse salt
1 tb unsalted butter
Preheat oven to 425?F degrees. Line a baking
sheet with parchment paper.
In a large bowl, combine the yeast and warm water.
Let sit until the yeast dissolves, about 2-3
minutes. Stir the sugar into the yeast mixture
until dissolved. Add the flour and salt. Stir to
combine. The dough will be crumbly. Turn the
dough out onto a floured board and knead with
floured hands until smooth.
In a small bowl, lightly beat the egg. Set aside.
Divide the dough into 5 portions. Working with one
at a time, roll the dough balls out into ropes
that are about 1 inch in diameter. Use a sharp
knife to cut 1-inch lengths of dough. Drop each
of the dough pieces into the egg mixture and
immediately transfer to the prepared baking
sheet. Place them about 1/2 inch apart.
Sprinkle with coarse salt.
Slide the tray into the oven and bake for
8-10 minutes, until golden brown. Repeat the
process until all the dough has been cooked.
Melt the butter and brush all the pretzel
bites with butter, then sprinkle with more
salt.
Title: Key West Salad
Categories: Salad
Yield: 14 Servings
3/4 c sugar
1/4 c water
1/4 c bottled key lime juice
3 tb tequila
1 ts grated key lime peel
14 c cut-up fresh fruit
In 1 1/2-quart saucepan, heat sugar and water to
boiling; reduce heat. Simmer uncovered about 2
minutes, stirring constantly, until sugar is
dissolved; remove from heat. Stir in lime juice
and tequila. Let lime dressing stand until room
temperature. Cover and refrigerate about 2 hours
or until cool.
Stir lime peel into dressing. In very large bowl,
carefully toss fruit and dressing. Serve
immediately.
Title: Beef Tenderloin
Categories: Main Dish
Yield: 8 Servings
3 lb beef tenderloin, trimmed of fat
5 ts dijon mustard
1/2 c panko bread crumbs
1/4 c chopped fresh parsley
2 tb chopped fresh rosemary leaves
2 tb chopped fresh thyme leaves
1 tb coarse salt
1 tb freshly ground pepper
10 cloves garlic, finely chopped
fresh rosemary sprigs
Heat oven to 500?F. Turn small end of beef under
about 6 inches. Tie turned-under portion of beef
with kitchen string at about 1 1/2-inch intervals.
Place beef in shallow roasting pan. Brush with
mustard. In small bowl, mix bread crumbs and
remaining ingredients. Pat bread crumb mixture
onto mustard-coated beef, pressing gently. Insert
ovenproof meat thermometer so tip is in thickest
part of beef.
Bake uncovered 10 minutes. Reduce oven temperature to
350?F. Bake 30 minutes longer or until thermometer
reads 135?F or 150?F. Cover loosely with foil;
let stand 20 minutes or until thermometer reads
145?F (medium-rare) or 160?F (medium). Remove
string from beef before carving. Garnish with rosemary
sprigs.
Title: Potatoes Alfredo
Categories: Side Dish
Yield: 10 Servings
2 lb small red potatoes, sliced
1/4 c sliced green onions
2 garlic cloves, minced
10 oz refrigerated alfredo sauce
1/2 c half-and-half
1/2 ts salt
1/8 ts pepper
1 1/2 c sweet peas
Spray 3 1/2 to 4-quart slow cooker with nonstick
cooking spray. Layer half each of potatoes, onions
and garlic in sprayed slow cooker. In medium bowl,
combine Alfredo sauce, half-and-half, salt and
pepper; mix well. Spoon half of mixture over top.
Layer with remaining potatoes, onions, garlic and
sauce mixture. Do not stir. Cover; cook on high
setting for 3 to 4 hours.
About 30 minutes before serving, sprinkle peas
over potato mixture. Cover; cook on high setting
an additional 20 to 30 minutes. Stir gently to
mix peas with potatoes before serving.
Title: Lemon Tassies
Categories: Desserts
Yield: 36 Desserts
17.5 oz sugar cookie mix
1/2 c whole almonds, ground
6 tb butter, melted
3 oz cream cheese, softened
12 oz lemon curd
2/3 c whipped fluffy white frosting
1/2 c frozen whipped topping, thawed
1 ts grated lemon peel
2 tb sliced almonds
Heat oven to 375?F. Spray 36 mini muffin cups
with cooking spray.
In large bowl, stir cookie mix, ground almonds,
butter and cream cheese until soft dough forms.
Shape dough into 36 balls. Press each ball in
bottom and up side of muffin cup.
Bake 12 to 15 minutes or until golden brown. Cool
completely in pan, about 30 minutes. Remove
cookie cups from pan. Fill each with about 1 1/2
teaspoons lemon curd.
In small bowl, mix frosting and whipped topping
until well blended. Pipe or spoon 1 rounded
teaspoon frosting mixture on top of each filled
cookie cup. Top each with lemon peel and almonds.
Store covered in refrigerator.
Title: Swedish Meatballs
Categories: Appetizer
Yield: 8 Servings
1 tb unsalted butter
1/2 md onion, finely chopped
kosher salt
1 1/2 c breadcrumbs
1/3 c milk
2 ts dry sherry
1/2 ts mustard powder
3 lg eggs
1/2 lb ground pork
1/2 lb ground turkey
1 tb honey
1/2 ts ground allspice
freshly ground pepper
vegetable oil, for frying
3 tb lingonberry preserves
1/2 c sour cream
chopped fresh dill
fresh pickled cucumber slices
Melt the butter in a medium skillet over medium-
high heat. Add the onion, season with salt and cook
until golden brown, 4 to 6 minutes; set aside.
Combine 1/2 cup breadcrumbs and the milk in a bowl;
set aside until the milk is absorbed, 1 to 2
minutes. Stir the sherry and mustard powder in a
large bowl until dissolved, then beat in 1 egg.
Add the soaked breadcrumbs, the browned onion,
the pork, turkey, honey, allspice, 2 teaspoons
salt, and pepper to taste. Gently mix with your
hands until combined.
Dampen your hands; form the mixture into 36 small
meatballs, about 1 tablespoon each. Put on a
parchment paper-lined baking sheet, cover with
plastic wrap and refrigerate at least 4 hours or
overnight.
Put the remaining 1 cup breadcrumbs in a shallow
dish. Whisk the remaining 2 eggs and 2 tablespoons
water in a bowl. Dip each meatball in egg, letting
the excess drip off, then roll in the breadcrumbs;
return to the baking sheet.
Heat about 1 1/2 inches vegetable oil in a large
saucepan over medium-high heat until a deep-fry
thermometer registers 325 degrees F. Working in
batches, fry the meatballs, gently stirring with
a slotted spoon, until golden and cooked through,
3 to 4 minutes. Transfer to a paper towel-lined
plate and season with salt. Let stand 10 minutes.
Fold the lingonberry preserves into the sour cream
and top with the dill. Skewer each meatball with a
pickled cucumber slice and serve with the lingonberry
cream.
Title: Wedge Salad
Categories: Salad
Yield: 4 Servings
1 c mayonnaise
1 c blue cheese
1/2 c buttermilk
1 shallot
lemon zest
worcestershire sauce
parsley
salt, to taste
pepper, to taste
4 iceberg lettuce wedges
crumbled bacon
Puree mayonnaise and blue cheese with buttermilk,
shallot, lemon zest, worcestershire sauce, parsley,
salt, and pepper. Drizzle over iceberg wedges, top
with crumbled bacon.
Title: Shrimp Scampi
Categories: Main Dish
Yield: 4 Servings
1 1/2 lb shrimp, shelled and deveined
kosher salt
freshly ground black pepper
2 tb unsalted butter
2 ts minced garlic
1/4 c dry white vermouth
1 tb freshly squeezed lemon juice
2 ts chopped parsley leaves
1/4 ts grated lemon zest
Put the shrimp on a large pie pan or plate and pat
them completely dry with a paper towel. Arrange
the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the
shrimp with salt and pepper. Add the butter to the
skillet. When the foaming subsides, raise the heat
to high, and invert the plate of shrimp over the
pan so the shrimp fall into the pan all at once.
Cook the shrimp, without moving them, for 1
minute. Add the garlic and cook for 1 minute.
Turn the shrimp over and cook for 2 minutes more.
Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the
vermouth and lemon juice. Boil the liquid until
slightly thickened, about 30 seconds. Scrape up
any browned bits from the bottom of the pan with
a wooden spoon. Stir the zest and parsley into
the sauce. Pour the sauce over the shrimp,
season with salt and pepper to taste and toss
to combine.
Divide the shrimp among 4 plates or arrange on
a platter and serve.
Title: Roasted Carrots
Categories: Side Dish
Yield: 4 Servings
8 carrots
1 red onion, chopped
1 tb walnut oil
1/8 ts allspice
salt, to taste
1/4 c raisins
1/4 c water
1/4 c walnuts, chopped
1 lemon's juice
cilantro
dill
salt, to taste
Cut carrots into 1-inch sticks. Toss with red onion,
walnut oil, allspice, and salt to taste on a baking
sheet. Roast at 425?F for 10 minutes.
Meanwhile, soak 1/4 cup raisins in 1/4 cup water.
Add the raisins and 1/4 cup chopped walnuts to the
carrots; stir and continue roasting, 10 more
minutes. Toss with the juice of 1 lemon, some
chopped cilantro and dill, and salt to taste.
Title: Chocolate Mousse
Categories: Desserts
Yield: 6 Servings
1 3/4 c whipping cream
12 oz semi-sweet chocolate chips
3 oz espresso or strong coffee
1 tb dark rum
4 tb butter
1 ts flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator.
Chill metal mixing bowl and mixer beaters in
freezer.
In top of a double boiler, combine chocolate
chips, coffee, rum and butter. Melt over barely
simmering water, stirring constantly. Remove
from heat while a couple of chunks are still
visible. Cool, stirring occasionally to just
above body temperature.
Pour remaining 1/4 cup whipping cream into a
metal measuring cup and sprinkle in the gelatin.
Allow gelatin to "bloom" for 10 minutes. Then
carefully heat by swirling the measuring cup
over a low gas flame or candle. Do not boil or
gelatin will be damaged. Stir mixture into the
cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to
medium peaks. Stir 1/4 of the whipped cream
into the chocolate mixture to lighten it. Fold
in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the
chocolate and that is fine. Do not over work
the mousse.
Spoon into bowls or martini glasses and chill
for at least 1 hour, then serve.
