Wednesday, December 16, 2015

Fettuccine Alfredo

3/4 c butter
1 1/2 T flour
1/8 t minced garlic (or more to taste)
2 c heavy cream
1 c Parmesan (I've used fresh, but feel like it comes out better with the powdered craft kind)
Sprinkle of dried or fresh chopped parsley

Melt butter. Add flour and garlic and cook one minute. Add other ingredients. Don't boil, but continue to cook until softened.

Serve over cooked fettuccine noodles. Also delicious over the top of spaghetti with marinara sauce!

Pumpkin chocolate chip cookies

1 box spice cake mix
1 - 15 oz can of pumpkin 
1 stick butter, melted
1 egg
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup mini chocolate chips

Mix together first six ingredients, then fold in the chocolate chips. Use a one and a half tablespoon cookie scoop to mound dough onto parchment covered cookie sheets. Bake at 3:50 for 15–17 minutes. Makes about three dozen.

Thursday, December 3, 2015

Almond Crunch Pie

3 egg whites
1 c. superfine sugar *
1 tsp. vanilla
pinch of salt
20 Ritz crackers, crushed
1 c. pecans, chopped
Beat egg whites until stiff. Add sugar, vanilla and salt, then beat for 30 more seconds. Fold in crumbs and nuts. Spread into a 9” pie plate which has been misted with cooking spray. Bake at 350° for 25-30 minutes until golden brown. Cool.
2 c. heavy cream
1 ½ tsp. almond extract
1 tsp. vanilla
2 tsp. sugar
Whip cream to soft peaks. Add all other ingredients and whip to stiff peaks. Spoon onto completely cooled pie shell using circular strokes. Serve immediately.

*(or just pulse regular sugar in blender or food processor for 30 seconds or so)

Thursday, October 1, 2015

Halloween Treats

Here are some of the fun Halloween treats we've made over the years:
witches brew avocado hummus with sweet potato jack-o'-lanterns, skull cucumber, ghost yellow squash, finger carrots and radish eyeballs (& red pepper strips and sugar snap peas just because they're delicious)


candy corn made from pineapple, Mandarin orange, and apple
meringue bones
boo-nana muffins with scream cheese frosting (shaped like ghosts with chocolate chip eyes and mouths)
rice crispy treat candy corn, Nilla wafer eyeballs, and string cheese/pretzel whiches' brooms
Dracula's Dentures (homemade chocolate chip cookies with red frosting, mini marshmallows, and almond slivers)
caprise skewer "eyeballs" (1/2 grape tomato, mini fresh mozzarella balls (bocconcini), torn piece of fresh basil leaf, and a slice of pimento olive, drizzled in a balsamic vinegar reduction)
deviled eggs with olive spiders or sprinkled with paprika

Thursday, May 21, 2015

Lettuce Wraps

  Dipping sauce ingredients:
1/4 cup hot water 
2 tablespoons soy sauce 
1 tablespoon rice wine vinegar 
1 tablespoon ketchup 
2 tablespoons sugar 
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard 
1/2 garlic clove, minced

  Stir fry ingredients:
2 tablespoons olive oil
One yellow onion, diced 
3/4 cup mushrooms, minced
1–8 ounce can of water chestnuts, drained and diced
Three garlic cloves, minced
1 pound ground chicken
3 tablespoons soy sauce 
3 tablespoons brown sugar
1 teaspoon rice wine vinegar
2 tablespoons sesame oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

One head iceberg lettuce


Mix dipping sauce ingredients in a small bowl and set aside.

In a wok or large pan, add olive oil, onion and mushrooms. Cook over medium high heat until just starting to caramelize. Add water chestnuts and garlic and cook for one minute more.

Remove vegetables from pan. Add remaining stir fry ingredients and cook until ground chicken is no longer pink.

Add vegetables back to pan and heat through. Add additional salt, brown sugar and/or Cayanne pepper to taste. 

To serve, rip leaves from head of iceberg lettuce and fill up with several spoonfuls of stir fry. Dip in dipping sauce and enjoy!