Black Bean, Corn, Red Peppers, Avocado Salad & Lime Cilantro Dressing

                                                                                                                     
2 15-oz. cans black beans, rinsed and drained

3 ears fresh corn, cooked, cooled and kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots 

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil

6 tablespoons fresh lime juice

1 teaspoon lime zest

½ cup chopped cilantro

2 Hass avocados, diced

Directions

  

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature!

Chocolate Brandy Cherries

                                                                                                                   

1 large container of stemed Maraschino cherries(Sam's club)

1 box of Wilton's ready to used rolled white fondant (Michael's)
liqueur of your choice ( I have used Whiskey and Creme Sherry) my next choice will be Black cherry liqueur
Ghirardelli dipping chocolate
parchment lined cookie sheet

Drain 1/2 of the cherry juice and reserve for another use. Add liqueur to cherries and cure for 2 weeks (in refrigerator). Cherries must be well dried or the fondant will melt. Drain cherries on a towel(reserve juice for cakes and such) and rotate to be sure to get all the moisture. I usually drain my cherries for several hours. Separate fondant into manageable pieces, keeping unused fondant in a sealed ziplock, pinch off a marble size piece and roll between fingers to flatten, needs to be the size to fit around the cherry. Do in batches, a batch is what ever amount fits on the cookie sheet. Wrap cherries and seal around the stem. Let wrapped cherries dry while you finish your batch. I usually wrap all my cherries and put in the refrigerator. I dip the cherries in batches also. Dipping chocolate will not tolerate any liquid, it looses it's dipping quality. After all cherries are dipped, put in an airtight container and let them cure a couple of days so that the fondant will become creamy. Enjoy!

Foil Pack Chicken Stack

                                                                                                                                        

 4 Boneless skinless chicken breast (season with season salt) pounded thin

 1 family size broccoli rice cheese steam bag 

 1/2 cup half and half

 1 cup Shredded cheddar cheese 

 4 slices cooked bacon; crumbled 

 4 tbs. Ranch dressing 

- 400 degree oven

- Spray 4 large sheets of heavy-duty foil with oil.

- Place  chicken on the center of each foil sheet.

- Top chicken with rice/broccoli mixture.

- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.

- Drizzle with 1 T. ranch dressing

- Spoon a little half and half on top each chicken stack

- Bring up foil sides and fold to seal, leaving room for heat circulation inside

- Place packets on a cookie sheet and bake 20 min.

- Remove packets and let stand 5 min.

- Cut sits in foil for steam before opening

Penne Pasta with Sun-dried Tomato Cream Sauce

                                                                                                                                               

2 cups (8 oz.) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can of (12 fl. oz.) Evaporated Milk

2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend

1 teaspoon fresh basil

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Directions

PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Easy Lobster Ravioli

                                                                                                                    

1 package of lobster raviolis (10-12 ounces)

1 jar of lobster bisque (10-12 ounces)

1 teaspoon corn starch

1 teaspoon water

1/2 lb. pre-cooked lobster

fresh chopped Italian parsley

Boil Water

Fill a large pot about half full with water.

Add a little bit of fresh ground salt - it will flavor the water and also raise the boiling point slightly.

Let the water preheat while you prepare your sauce.

Prepare your sauce 

Cornstarch mixture

Mix one teaspoon of cornstarch with one teaspoon of water. This mixture will act as a thickener. Bisque should already be pretty thick; if you are using a particularly thin one, use a little more cornstarch/water mixture.

Make the sauce.

Place the bisque in a pot on med-high heat. Stir in the cornstarch mixture and bring to a boil, stirring frequently.  Once the bisque is boiling, reduce the heat to medium. If you are adding extra seafood, now is the time to do it. It will continue to boil and thicken. Stir it regularly so nothing sticks to the sides/bottom, and so a film does not form on the top.

Cook the ravioli

When the water has reached a rolling boil, add the raviolis. Cook them for 6-8 minutes. When the ravioli is tender and all floating, drain them. Save the pot to mix with the sauce so you don't have to dirty extra dishes.

Mix the ravioli with the sauce. Place your large pot off of the heat. Put the ravioli back in the pot, and pour the sauce over it. Gently toss to coat. Plate your ravioli. Top with fresh ground pepper. Enjoy!

Italian Lace Cookies

                                                                                                                                       

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Finely grated zest of 1 orange (about 2 tablespoons)

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Once the cookie cools, you can dip the cookie bottom in chocolate if you prefer!

Emerils's Brussel Sprouts and Bacon Hash

                                                                                                                                  

1 pound Brussels sprouts (about 25 in total) on stalk

2 tablespoons olive oil plus more for drizzling

8 slices bacon, thinly sliced

3 tablespoons diced shallots

2 tablespoons chopped garlic

1/4 cup dry white wine

Salt and freshly ground black pepper

Directions

Preheat grill over medium-high heat.

Brush the Brussels sprouts stalk with olive oil and place onto grill. Grill for about 10 minutes, turning occasionally to prevent burning. Remove from the grill and allow to slightly cool. Once cooled, cut the Brussels sprouts off the stalk and reserve.

In a large sauté pan over medium heat, add the 2 tablespoons olive oil and bacon. Let bacon render, about 3 minutes. Add Brussels sprouts and toss to coat with oil. Add the shallots, garlic, and wine. Cover with a lid and cook until tender, about 3 minutes. Remove from heat and season with salt and pepper, to taste.

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Mario Batali's Asparagus Risotto

                                                                                                                                                    

1 pound asparagus, tough ends trimmed & cut into 1-inch pieces

6 to 7 cups chicken or vegetable broth

2 Tablespoons extra-virgin olive oil

3 Tablespoons butter

2/3 cup red onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/4 teaspoon salt

1/2 cup Parmesan cheese, freshly grated

Directions:

1. Bring pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside.

2. Heat broth in a small pan- turn on low and keep hot.

3. In a large nonstick skillet over medium heat, melt 1 Tablespoon butter and mix in oil. When sizzling, add onion. Sauté until onion softens, stirring occasionally- 3 to 5 minutes.

4. Add rice and cook, stirring occasionally, until it is glossy, 2 to 3 minutes. Add wine, stir and let liquid evaporate. Add large pinch of salt. Add warmed stock- 1/2 cup at a time, stirring occasionally. Set the timer for 15 minutes. Each time stock has just about evaporated, add another 1/2 cup.

5. When the timer goes off, add remaining asparagus tips and pieces, continuing to add 1/2 cup stock as needed. Begin tasting rice at this time. You'll want it to be tender but with a bit of a crunch (it should take a total of 20 to 30 minutes to reach the right consistency). When it feels just right, stir in the asparagus puree. Remove from heat, and stir in remaining butter. Stir in salt and Parmesan too. Taste and adjust seasoning- add more salt or pepper, if needed.

6. Serve immediately.

White Chocolate Coconut Truffles

                                                                                                                                           

White cake, baked in a 9×13 pan, cooled

3/4 cup coconut milk

1/4 cup sweetened condensed milk

1 cup sweetened coconut

Candy melts or white chocolate

Cover a large baking sheet with parchment paper or waxed paper. Set aside.

In a large bowl, crumble the baked cake. Add in the coconut milk, sweetened condensed milk and coconut. Using your hands, combine all the ingredients. Form the mixture into balls and place on the prepared baking sheet. Refrigerate for at least 1 hour.

Melt the candy melts or white chocolate. Dip the balls in the coating and return to the tray to harden. Refrigerate until ready to serve. (These taste best after being refrigerated overnight!)

White Chocolate Bread Pudding

                                                                                                                            

3 cups Whipping Cream

10 oz. White Chocolate Chips

1 cup Milk

1/2 cup Sugar

2 Eggs

8 Egg Yolks

1 Loaf French bread

White Chocolate Sauce

8 oz. White Chocolate Chips

1/2 cup Heavy Cream

For the Bread Pudding

(Preheat the oven to 275)

1. Tear up your loaf of French bread into bite size pieces. Distribute the pieces evenly in a baking pan.

2. Heat the whipping cream in a double boiler and add 10 oz. of white chocolate chips. Stir. When the chocolate is melted, remove from heat. Pour into a large bowl and set aside.

3. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Stir well. Blend the egg mixture into the cream and chocolate mixture in the large bowl.

4. Spoon the mixture over the bread in the baking pan, making sure that the bread is evenly soaked. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.

For the White Chocolate Sauce

1. Melt 8 oz. white chocolate chips in a double boiler. Remove from heat and whisk in 1/2 cup heavy cream, spoon over bread pudding.

Serve Warm.

Delmonico Potatoes

                                                                                                                


9 medium red potatoes, scrubbed

8 ounces sharp cheddar cheese, grated

1 teaspoon dry mustard

1 cup heavy cream

1 cup whole milk

1 dash fresh ground black pepper

1 dash salt

1 dash nutmeg

Directions

1. Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
2. Heat cream and milk in a medium saucepan.
3. Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
4. Heat and stir until cheese is melted and mixture is creamy.
5. Pour cheese mixture over potatoes.
6. Do Not Stir!
7. Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
8. This recipe may be prepared ahead of time and refrigerated until ready to bake.

White Chocolate Candy

                                                                                                                         

1 (12 ounce) bag white chocolate chips

1 (7 ounce) jar marshmallow creme

1/3 cup craisins or 1/3 cup other dried fruit

1/3 cup whole almonds or 1/3 cup walnuts or 1/3 cup pecans, chopped coarsely

1/8 teaspoon almond extract or 1/8 teaspoon vanilla extract

Directions:

In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).

Divide mixture in half. Using separate wax paper sheets, form into two 16-inch long logs with 1/4 inch diameter.

Refrigerate until firm about 2 hours. Cut into 1 inch pieces.

Wrap in colored plastic wrap, cellophane, or waxed paper.

White Bean Chicken Chili

My daughter Jamie made this for church and it was a big hit!!                                                                                        

■ 3 Cups Cooked Chicken or rotisserie chicken

■1 whole Medium Onion, Diced

■4 cloves Garlic, Minced

■1 can tomatillos chopped(We used salsa verde)

■4 cans drained and rinsed Great Northern Beans, Rinsed

■8 cups Chicken Broth

■1 whole Jalapeno, Sliced

■1-1/2 Tablespoon Ground Cumin

■1/2 teaspoon Paprika

■1/2 teaspoon Cayenne Pepper

■Salt To Taste

■White Pepper, To Taste

■1 cup Whole Milk

■2 Tablespoons Cornmeal

■Grated Monterey Jack, To Taste

■Sour Cream for Garnish

■Cilantro for Garnish

■Corn Tortillas (warmed)

*Note: I also added a small can of green chilis

For 2 minutes in a Dutch oven, over medium-high heat, sauté onions and garlic. Add chopped tomatillos, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.  Cook for 45 minutes. Halfway through the cooking process, add 3 cups of cooked chicken, mix milk with cornmeal and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Add some Monterey Jack cheese to the pot and stir to melt. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

This recipe was inspired by Pioneer Woman, with many thanks for all your good recipes!

Baby Shower Pacifiers

2 (13 ounce) bags of white individually wrapped Lifesavers candies (wintergreen, peppermint, your choice)

2 dozen jelly belly jelly beans, about 1/2 c, colors will vary, depending on whether you know the sex of the baby

6 ounces tube white cake icing, not the gel, that doesn't dry completely, with a thin attachment for application

24 lengths of thin curling ribbon can coordinate with your jellybean colors if you'd like, length to your liking, long enough to fit (approx. 24")

Directions:

First, un-wrap all the Lifesavers.

Take one Lifesaver and apply a thin layer of frosting around the inner hole.

Grab a jellybean and place one of the short, round ends in it, so the length of the jellybean is coming out of the hole.

Flip the Lifesaver over. On the other side, take the frosting and make a slightly thicker (yet still on the thin side) layer of frosting around the inner hole/center, and place another Lifesaver perpendicular attaching edge of 2nd Lifesaver to center of 1st Lifesaver with jellybean attached to it.

Place on flat surface and allow drying.

After drying for 3-4 hours, thread curling ribbon through the hole of the 2nd Lifesaver and tie in a knot.

Thanks Parrot Head Mama!

Macie's Bodacious Broccoli Salad

                                                                                                                                   

18 Now the birth of Jesus Christ took place in this way. When his mother Mary had been betrothed to Joseph, before they came together she was found to be with child from the Holy Spirit. 19 And her husband Joseph, being a just man and unwilling to put her to shame, resolved to divorce her quietly. 20 But as he considered these things, behold, an angel of the Lord appeared to him in a dream, saying, “Joseph, son of David, do not fear to take Mary as your wife, for that which is conceived in her is from the Holy Spirit. 21 She will bear a son, and you shall call his name Jesus, for he will save his people from their sins.” 22 All this took place to fulfill what the Lord had spoken by the prophet:

23  “Behold, the virgin shall conceive and bear a son,

and they shall call his name Immanuel”  Matthew 1

8 slices bacon

2 heads fresh broccoli, chopped

1 1/2 cups sharp Cheddar cheese, shredded

1/2 large red onion, chopped

1/4 cup red wine vinegar

1/8 cup white sugar

1/2 white raisins

2 teaspoons ground black pepper

1 teaspoon salt

2/3 cup mayonnaise

1 teaspoon fresh lemon juice

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Greek Potatoes

                                                                                                                                          

8 large potatoes, peeled, cut into large wedges

4 garlic cloves, minced

1/2 cup olive oil

1 cup water

1 tablespoon dried oregano

1 lemon(juice only)

Sea salt

Fresh coarse ground black pepper

Preheat oven to 420°F

Spray the baking pan with Pam

Put all the ingredients into a baking pan large enough to hold them, generously season with sea salt and black pepper, toss to distribute.

Mix water, lemon juice and oil.

Drop garlic into the water/oil solution, its flavor will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan begins loosing liquid and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes.

Do not be afraid of overcooking the potatoes- they will be delicious

Reese's Krispie Treats

                                                                                                                                         

7 cups Rice Krispies Cereal

3/4 cups unsalted butter

1 cup Reese’s Chunky peanut butter

16 mini Reese’s Peanut Butter Cups, quartered

20 ounces Marshmallows

1/4 cups unsalted halved peanuts (optional)

3 cups Reese’s Puffs cereal

Line a 9 x 13 inch pan with aluminum foil.

In a large non-stick saucepan melt 1/2 cup butter over low heat. Add 10 ounces marshmallows and stir until completely melted. Stir in 1/2 cup chunky peanut butter until melted. Add  7 cups Rice Krispies. Stir until cereal has been completely coated.

Press mixture into pan evenly. Sprinkle with quartered mini Reese’s peanut butter cups.

In the same large non-stick pan melt 1/4 cup butter over low heat. Add 10 ounces marshmallows, stir until completely melted. Add 1/4 cup chunky peanut butter, and stir to incorporate. Add 3 cups Reese’s Puffs cereal. Stir until cereal has been completely coated. Press on top of Reese Peanut butter cups. Top with halved peanuts.

Allow to sit for about 1 hour. Lift aluminum foil from pan and slice into 2 inch squares and serve.

Bacon Wrapped Smokies

                                                                                                                                       

Thank you Paula!!

1 lb. bacon, any kind (maple-flavored works well.)

1 package cocktail smoked sausage links

1 lb. light brown sugar (you can use more if you like)

1 box of round toothpick

Preheat oven to 350 degrees.

Spray 9x13 inch cake pan with non-stick spray.

 (Not necessary but will definitely help with clean up) Open package of bacon and cut entire slab into thirds.

Wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.

Place each bacon wrapped weenie in cake pan, making sure to crowd them together.

 (You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.

Place weenies in hot oven.

Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.

Continue until sugar is completely melted and bacon is thoroughly cooked.

Bake 30-40 minutes.

Chicken Roll Up Casserole

                                                                                                                                                    

4 to 6 chicken breasts (I am going to use Rotisserie chicken)

2 to 3 tablespoons lemon juice

Salt and pepper to taste

1 8-count can crescent rolls

1 (10 ¾-ounce) can cream of chicken soup

½  of the soup can of milk

2 cups grated cheese

Boil chicken; debone and shred meat. Or you can use Rotisserie chicken. Add lemon juice, salt and pepper to taste. Separate dough into 8 triangles. Place 2 tablespoons of chicken in the center of each roll. Place rolls in baking dish. Mix soup, milk and cheese and pour over rolls. Bake 45 minutes at 325 F.

Fiber One Honey Square Muffins

                                                                                   

1 c Fiber One® Honey Squares

1 egg, slightly beaten

¼ c olive oil

2 containers (6 oz. each) Yoplait® Original 99% Fat Free French vanilla yogurt

1 1/2 c cake flour

1/3 c packed brown sugar

2 T maple syrup

1 c chopped pecans

2 T cinnamon

2 T agave surup

1 1/4 t baking soda

T vanilla

½ t salt

Raw sugar for sprinkling

Pre-heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, stir together eggs, oil, syrups, cinnamon, and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in pecans. Divide batter evenly among muffin cups, filling each 3/4 full. Sprinkle with raw sugar.

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.