Crab Rangoon

Ingredients:

8 oz. crab meat, (Imitation crab meat is fine)

8 oz. cream cheese

1 large clove garlic , minced

1/4 t. Worcestershire sauce

12 wonton wrappers

1 large egg , beaten

deep frying oil

Directions:

1. Chop up the crabmeat in small pieces.
2. Mix well with the cream cheese, garlic and Worcestershire sauce.
3. Add 1 teaspoon of filling to the center of the wonton.
4. Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star.
5. Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.

Supercharging Carrot Sticks

Ingredients:

1 lb. fresh carrots

1 garlic clove, sliced

2 T. Celtic sea salt

2 C. filtered spring water

1 cabbage leaf

Directions:

1. Peel and quarter carrots lengthwise into sticks.  Trim them so they fit lengthwise into the chosen jar.
2. Completely dissolve the sea salt in the water to make the brine and set aside.
3. Slice the clove of garlic and add about 3 slices to the bottom of each jar.
4. Add the carrot sticks to the jars.
5. Depending on the size of the carrots, you should fit between 4-5 carrots per jar.
6. Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.
7. Cut the cabbage laft into a square that's a little bigger than the jar lid.  It's really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them from floating up.
8. Place the airtight lid on and place in your panty cupboard for 7 to 10 days.
9. You will need to burp the jars every day to make sure you release the pressure build up.  If all is going well, there wil be quite a lot of fizzing after a few days so be careful that is doesn't overflow.
10. After 7 to 10 days they should be ready to eat.

Baked Eggplant Parmesan Boats with Sausage

Ingredients:

2 medium, 15 oz. each white eggplants, stems trimmed off and halved lengthwise
3 links, 8.4 oz. sweet Italian chicken sausage, casings removed
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 C. crushed tomatoes
5 basil leaves, chopped (plus more for garnish)
salt and pepper, to taste
1/2 C. shredded part skim mozzarella cheese
4 t. grated Pecorino Romano

Directions:

1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil.
3. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the flesh all around to create a shell. 
4. Roughly chop the scooped out eggplant flesh.
5. Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). 
6. Remove with a slotted spoon and set them on paper towels on the counter.
7. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. 
8. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. 
9. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. 
10. Remove from heat and stir in fresh basil.
11. Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. 
12. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
13. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. 
14. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Chicken With Cashews and Snow Peas

Ingredients:

2 chicken breasts, cut into bit sized pieces

4 cloves garlic, minced

2 T. soy sauce

2 T. sherry

4 T. cornstarch

2 T. hoisin sauce

2 T. peanut oil

40 snow peas

1 can sliced water chestnuts

1 C. chicken stock, hot

1 t. salt

1 C. raw, unsalted cashews

Directions:

1. Combine garlic, soy sauce, sherry, cornstarch, and hoisin sauce.
2. Marinate chicken breast in the mixture created in Step 1.
3. Heat oil to about 375 degrees F and stir fry chicken and marinate about 3 minutes. 
4. Add snow peas and water chestnuts and stir fry 30 seconds. 
5. Add stock and salt, stir until thick. 
6. Add cashews, mix and serve.

Beef & Mushroom Lasagna

Ingredients:

1 can (10 1/2 ounces) Cream of Mushroom Soup 

1/4 C. milk

1 lb. ground beef

2 C. Pasta Sauce

9 lasagna noodles, cooked and drained(about 4 ounces)

Directions:

1. Heat the oven to 400°F.  
2. Stir the soup and milk in a small bowl until the mixture is smooth.
3. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. 
4. Pour off any fat. 
5. Stir in the sauce.
6. Layer 3 noodles, half the beef mixture, and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. 
7. Top with 3 noodles, remaining beef mixture, remaining soup mixture and remaining noodles. 
8. Sprinkle with the cheese. 
9. Cover the baking dish.
10. Bake for 30 minutes or until the lasagna is hot.  
11. Let stand for 10 minutes before slicing.

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.

Ingredients:

2 C. all-purpose flour, spooned into measuring cup and leveled-off

½ t. salt

1 t. baking soda

½ t. baking powder

1 t. ground cloves

1 t. ground cinnamon

1 t. ground nutmeg

1½ sticks (¾ cup) unsalted butter, softened

2 C. sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. 
2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it).
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. 
5. Add the eggs one at a time, beating well after each addition. 
6. Continue beating until very light and fluffy. 
7. Beat in the pumpkin. The mixture might look grainy and curdled at this point.
8. Add the flour mixture and mix on low speed until combined.
9. Turn the batter into the prepared pans, dividing evenly.
10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Thai Green Curry Chicken

Ingredients:

3 T. coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

1 lb. boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 t. ground ginger or 1 T. fresh ginger, finely chopped

2 t. ground coriander

1-14-ounce can coconut milk

1 to 1 1/2 C. carrots, shredded

2 zucchini, diced into bite-sized pieces

2 to 8 tablespoons Thai green curry paste, or to taste 

1 t. kosher salt, or to taste

1/2 t. freshly ground black pepper, or to taste

1 to 2 T. lime juice

1/4 to 1/3 C. fresh cilantro or to taste, finely chopped for garnishing

1 to 2 T. granulated sugar, optional and to taste

Rice or naan, optional for serving

Directions:

1. Using a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Sopapilla Cheesecake

Ingredients:

2 (8oz.) pkg. Pillsbury crescent rolls

2 (8oz.) pkg. cream cheese, room temperature

1 C. sugar

1 t. vanilla

1/4 C. butter (melted)

1 T. cinnamon

4 T. sugar

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray 9 x 13 baking dish with cooking spray.
3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
4. Bake the first layer of crescent roll dough just until done (5-8 minutes). 
5. Combine softened cream cheese, sugar, and vanilla.
6. Spread mixture over crescent rolls.
7. Roll the remaining crescent roll dough over the top and stretch to the edges and seal.
8. Brush across the entire top of the crescent roll dough with the melted butter.
9. Combine the 1 tablespoon cinnamon with 4 tablespoons sugar.
10. Sprinkle the top with the cinnamon/sugar mixture.
11. Bake for about 30 minutes, or until golden brown.
12. Let cool and chill for several hours before serving.
13. Slice into triangles or squares, drizzle with a little honey if you like and serve.

Kolache

Ingredients:

1 C. butter

4 1/2 C. sifted flour

1 pkg. yeast

1/4 C. warm water

3 T. sugar

2 eggs, slightly beaten

1/2 t. salt

1 C. evaporated milk

1 T. lemon juice

1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor)

Confectioners' sugar

Directions:

1. Cut butter info flour in a large mixing bowl until mixture resembles course meal.
2. Crumble or sprinkle yeast into warn water in a medium size mixing bowl. 
3. Let stand 5 minutes to dissolve.
4. Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture.  
5. Stir to mix well.
6. Add to flour mixture, stirring to blend.
7. Cover tightly and chill overnight in refrigerator.
8. Work with half of dough at a time when shaping pastries.
9. Preheat oven to 350 degrees F.
10. Roll dough on lightly floured surface to 1/4-inch thickness.
11. Cut into 3-inch squares.
12. Place 1 teaspoon filling on each square.
13. Overlap two opposite corners of each square, pinching to seal.  
14. Place 3 inches apart on ungreased baking sheet.
15. Bake for 20 to 25 minutes or until golden brown.
16. When slightly cool, sift confectioners' sugar over top to dust lightly.
17. Yield:  about 2 1/2 dozen pastries.

Christmas Trees

Ingredients:

1 C. butter, softened
1/2 C. sugar
1 egg yolk
3 t. vanilla
3 C. flour
1/2 t. baking powder
1 egg white
1 T. sugar

Directions:

1. Mix butter, sugar, and egg yolk together thoroughly.
2. Stir in vanilla.
3. Sift flour and baking powder together.
4. Stir in butter mixture.
5. Chill dough.
6. Roll out chilled dough 1/4 inch thick and cut with Christmas tree shaped cookie cutter.
7. Combine egg white and sugar, beat well.
8. Brush tips of cookies with this mixture.
9. Decorate with green sugar.
10. Bake 375 degrees F for 10 to 12 minutes, until lightly brown.

Makes 6 dozen.

Jennifer's Sugar Cookies

Ingredients:

2 sticks butter

1 1/2 C. powdered sugar, sifted

1 egg

1 t. vanilla

2 1/2 C. flour

1 T. baking soda

1 t. cream of tarter

1/4 t. salt

Directions:

1. Cream butter and then add sugar a little bit at a time.  Mixture will get very fluffy.
2. Add egg and beat well.
3. Add vanilla.
4. Add sifted dry ingredients and mix well.
5. Chill.
6. Preheat oven to 400 degrees F.
7. Roll to 1/8 inch thickness and cut out.
8. Bake 6 minutes.

Makes about 4 dozen round cookies.

Carrot Cake with Cream Cheese Buttercream Frosting

 Ingredients:

Cake:

2 C. sugar

1 C. canola oil

4 large eggs

2 C flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

2 t. cinnamon

2 C. shredded carrots

1 C. pecan chips plus 1 cup for decorations around the bottom of the cake

Cream Cheese Buttercream Frosting:

2-8 oz. cream cheese, softened

1 C. unsalted sweet cream butter, softened

12 C. powdered sugar

2 t. Pure vanilla extract

1 T. ground cinnamon

5 T. heavy whipping cream

Directions:

Carrot Cake Directions:

1. Preheat oven to 350 degrees F.
2. Spray two 9-inch round cake pans with baking spray and set aside.
3. Using a standing mixer, mix until combined the sugar, oil and eggs.
4. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined.
5. Fold in the shredded carrots and 1 C. pecan chips.
6. Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean.
7. Allow cake to cool completely on a wire rack.
8. Remove cake from pans onto a cutting board.
9. Using a cake slicer, remove the rounded top from the cake.
10. Cut the cake in half so that you have two rounds.
11. Repeat step with other cake round. You should end up with 4 cake rounds

Frosting Directions:

1. Using a standing mixer, cream together the cream cheese, and butter until combined.
2. Gradually beat in 6 cups of powdered sugar until combined and smooth.
3. Mix in the vanilla extract.
4. Gradually beat in the remaining 6 cups of powdered sugar and the 5 tablespoons of heavy whipping cream until thick and smooth

Building the Cake:

1. Place the first layer of cake on a serving plate.
2. Spread about 1 cup of frosting evenly on top of the cake layer.
3. Place another layer of cake onto the top of the first layer of frosting.
4. Spread another cup of frosting onto the second cake layer.
5. Place the third layer of cake onto the top of the second layer of frosting.
6. Scoop another 1 cup of frosting onto the third cake layer and spread evenly.
7. Place the last cake layer onto the third layer of frosting.
8. Frost the entire cake with remaining frosting.
9. Sprinkle the remaining pecan chips around the edge of the bottom of the cake
10. Place cake into fridge for an hour before cutting and enjoying.

Pasta with Tomato Cream Sauce

Ingredients:

2 T. butter

2 T. olive oil 

4 cloves garlic, minced 

1 medium onion, finely diced 

2 15-ounce cans tomato sauce or marinara sauce 

Dash of sugar, or more to taste

Salt and freshly ground black pepper, to taste

1 1/2 lbs. fettuccine 

1 C. heavy cream 

Grated Parmesan or Romano, as needed

Chopped fresh basil, for serving

Directions:

1. Heat the butter and oil in a large skillet over medium heat. 
2. Add the garlic and onions and sauté for a minute or two. 
3. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. 
4. Cook over low heat for 25 to 30 minutes, stirring occasionally.
5. Cook the pasta according to the package directions. 
6. Drain, reserving 1 cup of pasta water.
7. Remove the sauce from the heat and stir in the cream. 
8. Add cheese to taste, then check the seasoning. 
9. Stir in the pasta and thin with a little pasta water if needed. 
10. Add the chopped basil and serve immediately.