Butternut Squash Lasagna

Ingredients
* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut
into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 3 amaretti cookies, crumbled
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 no-boil lasagna noodles
* 2 1/2 cups shredded whole-milk mozzarella cheese
* 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the
squash and toss to coat. Sprinkle with salt and pepper. Pour the water
into the skillet and then cover and simmer over medium heat until the
squash is tender, stirring occasionally, about 20 minutes. Cool slightly
and then transfer the squash to a food processor. Add the amaretti
cookies and blend until smooth. Season the squash puree, to taste, with
more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add
the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to
a boil over medium-high heat. Reduce the heat to medium and simmer until
the sauce thickens slightly, whisking often, about 5 minutes. Whisk in
the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add
the basil and blend until smooth. Return the basil sauce to the sauce in
the pan and stir to blend. Season the sauce with salt and pepper, to
taste.

Position the rack in the center of the oven and preheat to 375 degrees
F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of
the sauce over the prepared baking dish. Arrange 3 lasagna noodles on
the bottom of the pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce
over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40
minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the
lasagna. Continue baking uncovered until the sauce bubbles and the top
is golden, 15 minutes longer. Let the lasagna stand for 15 minutes
before serving.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates heat
explosions. Place a towel over the top of the machine, pulse a few times
then process on high speed until smooth.

Gingerbread with Caramel Pears

GINGERBREAD WITH CARAMEL PEARS


Serve this simple yet extra-special dessert with homemade Pumpkin Ice Cream or your favorite purchased ice cream.

Prep: 50 minutes Bake: 55 minutes Cool: 30 minutes Oven: 325º

1 cup butter
1 cup milk or water
3/4 cup dark brown sugar
3/4 cup unsulphured blackstrap molasses or dark-flavored molasses
1/2 cup honey (full-flavored)
3 cups all-purpose flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground cloves
3 eggs
1 recipe Caramel Pears (below)
1 recipe Pumpkin Ice Cream, optional (below)

1. Grease a 9x9x2-inch pan; set aside. In a medium saucepan combine butter, milk, brown sugar, molasses, and honey. Cook and stir over low heat until butter is melted. Remove from heat and transfer to a large bowl; cool slightly.

2. In a medium bowl combine flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves. Set aside.

3. With an electric mixer, on medium speed, beat eggs, 1 at a time, into cooled butter mixture, beating well after each addition. Add flour mixture, about 1 cup at a time, beating on low speed just until combined (batter may be lumpy). Pour batter into prepared pan. Bake in a 325° oven for 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool for 30 minutes on a wire rack. Serve warm with Caramel Pears and Pumpkin Ice Cream, if desired. Makes 12 to16 servings.

CARAMEL PEARS: In a small bowl soak 1/4 cup dried cherries in 1/4 cup cognac or orange juice for 30 minutes or until softened. Meanwhile, in a large skillet sauté 3 to 4 pears, peeled, cored, and thinly sliced, in 3 tablespoons butter and a pinch of sugar until golden brown and cooked. Drain cherries. Stir cherries into pear mixture before serving.

Per serving Gingerbread with Caramel Pears: 492 cal., 20 g fat (12 g. sat. fat), 103 mg chol., 295 mg sodium, 71 g carbo., 3 g fiber, 6 g protein.

PUMPKIN ICE CREAM
Prep: 20 minutes Cook: 6 minutes Chill: 3 hours Freeze: 3 1/2 hours

2 cups whipping cream
3/4 cup packed dark brown sugar
5 egg yolks
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. cognac (optional)
3/4 cup canned pumpkin (about 1/2 of a 15-oz. can)

1. In a medium saucepan, combine the whipping cream and brown sugar. Cook over medium heat for about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.

2. In a small bowl beat the egg yolks, pumpkin pie spice, and salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture; continue to whisk until smooth. Pour egg mixture into cream mixture in the pan. Cook and stir over medium heat until the mixture thickens (the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it), about 4 to 6 minutes. Do not boil. Strain through a fine mesh sieve into a large bowl. Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the custard. Cover surface with plastic wrap to prevent a skin from forming; refrigerate until chilled, at least 3 hours or overnight.

3. Pour the pumpkin custard into a 1 1/2- or 2-quart ice-cream maker and freeze according to the manufacturer’s directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, for at least 3 hours or up to 3 days, before serving. Makes about 5 cups.

Sweet Potatoes with Sugared Pecans

* Potatoes Ingredients:
* 4 medium orange sweet potatoes or yams, cut into 2-inch chunks
* 2 tablespoons Butter
* 1 tablespoon firmly packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* Pecans Ingredients:
* 1 tablespoon Butter
* 1/4 cup chopped pecans
* 2 teaspoons sugar
* 1/4 cup sliced green onions


Directions

1. Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.
2. Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
3. Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.
4. Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.
5. Just before serving, sprinkle potatoes with pecans and green onions.
6. To Make-Ahead:
7. Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.

Best Darn Minestrone Soup Around

• 1 cup butter
• 3 cups chopped onions
• 8 (14 ounce) cans chicken broth
• 8 (15 ounce) cans mixed vegetables, with liquid
• 4 (16 ounce) cans kidney beans, with liquid
• 4 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 2 (16 ounce) packages frozen chopped spinach
• 1/4 cup tomato paste
• 2 tablespoons and 2-1/2 teaspoons garlic powder
• 2 tablespoons and 2 teaspoons dried parsley
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried basil
• 2 cups uncooked elbow macaroni
• 1 cup grated Parmesan cheese
• 2 cups canned garbanzo beans, drained
• 8 cups heavy cream
• 1 cup grated Parmesan cheese for topping

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DIRECTIONS

In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.

Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.

Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Sauteed Apple and Smoked Turkey Salad

This is amazingly good.

Sautéed Apple and Smoked Turkey Salad

This main-dish salad covers all the bases: Maple-glazed apples are warm, soft, and sweet; greens and cranberries are cool, crisp, and tart. Start to finish: 30 minutes 1 red or green apple (see tip below) 1 Tbsp. butter 1 Tbsp. maple syrup 1/4 cup fresh or dried cranberries or tart cherries 1 6–8-oz. pkg. mixed greens 2 cups bite-size cubes smoked turkey (10 oz.) 2 oz. goat cheese, crumbled 1 recipe Apple Cider Vinaigrette 1–2 Tbsp. toasted coarsely chopped nuts (such as pecans or almonds) and/or snipped fresh chives 1. Core and slice apple into thin slices. In a large skillet melt butter over medium heat. Stir in maple syrup. Add apple slices and cook 6 to 8 minutes or until apples are golden on both sides and still slightly crispy, turning apple slices as needed. Stir in the cranberries or cherries; set aside. 2. In a large bowl arrange greens. Top with turkey. Spoon on apple mixture and sprinkle with goat cheese. Drizzle with Apple Cider Vinaigrette. Sprinkle with toasted nuts and/or chives. Makes 4 main-dish servings. APPLE CIDER VINAIGRETTE: In a small bowl whisk together 1/2 cup cider vinegar, 2 tablespoons maple syrup, 1 teaspoon grainy mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually whisk in 1/3 cup nut oil (such as pecan or almond). Use at once. Makes about 1 cup. APPLE APPEAL The best kinds of apples to add to savory dishes are the crisp-tart ones. For this salad, consider varieties such as Braeburn, Cortland, Granny Smith, McIntosh, Pippin, or Winesap.

Norweigan Cookies

I don't know if these are authentic or not, but they are good!

1 1/3 cup sugar
18 Tbsp. margarine - softened
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 cup mini chocolate chips
3 Tbsp. sugar
3/4 tsp. cinnamon

Heat oven to 350. Beat 1 1/3 cup sugar, margarine, eggs and vanilla in a large mixing bowl. Stir in flour, baking powder, and chocolate chips. Divide dough into 4 equal parts. Shape each part on a lightly floured surface into roll, 1 inch diameter and about 15 inches long. Place rolls on ungreased cookie sheet (I put two rolls per cookie sheet); flatten slightly with fork to about 5/8 inch thickness. Mix 3 Tbsp sugar and cinnamon; sprinkle over dough. Bake 13 -15 minutes, until light brown edges. WHILE WARM, cut diagonally into about 1 inch strips (I find a pizza cutter works best). Makes about 5 dozen.

Chocolate Cake

This cake was so moist and delicious!! It is really dense, and if you cover it with sufficient frosting, outrageously RICH! The cake must have weighed 10 lbs once it was assembled! (much more after it was eaten I am sure!!) Super easy and fabulous
Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped (I actually used a Dove bar that my dear sister Allison sent me:)

1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (315 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.


To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 - 10 people.

Fudgy Brownies

These are the best recipe I've ever had...

1 cup butter
4 squared unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease 13" baking pan. In large saucepan over low heat, melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly
Add eggs, on at a time, beating until well blended after each addition. Add flour, vanilla and salt; stir in nuts. Pour into pan and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into pieces. Makes about 2 dozen brownies.
My friend made these the other day, and added cacao nibs to it...unbelievable!

Ginger Orange Pomegranate Relish

Seeds of 2 med pomegranates (about 1 1/2 cups)
1 T finely chopped orange zest
1 T OJ
1/2 T grated fresh ginger
1 T honey
1/2 t salt

gently mix all ingred. together. Cover with plastic wrap and refrigerate.
This is excellent served over turkey, pork and lamb.

Cranberry Cherry Relish

3 c fresh cranberries
2 c frozen sweet cherries
2 firm bosc or anjou pears, peeled and cubed
1/2 c sugar
pinch of nutmet
pinch of cinnamon

combine all ingred. in a large, heavy saucepan and bring mixture to a simmer over M-H heat.
Stir often to prevent sticking.
Reduce heat to low and stir occasionally until the fruit is tender and the relish has thickened.
40-45 minutes. Let cool. Makes 6 servings

Use with pork, chicken or turkey

Fresh Applesauce

8 apples, peeled, cored and chopped
1/2 c water
1/2 c sugar (less if you prefer, or brown rice syrup or maple syrup)
1/4 t cinnamon

in 2 qt microwave safe bowl, combine apples and water
Cover with vented plastic wrap and micro on high for 12 -14 minutes.
rotate every 4 minutes.
Stir in sugar and cinnamon.
Serves 4.

Can be used as a relish for pork.

Potatoes with Apples and Walnuts

4 large sweet potatoes, peeled and diced
2 Granny Smith apples, peeled cored and diced
1/2 cup brown rice syrup (probably found in health food store or dept. of a grocery store)
1/2 cup maple syrup (always the real thing)
1/2 c butter
1 t cinnamon
1/2 t salt
1/4 t ginger
1/4 t cloves
1/4 t nutmeg
1 cup chopped toasted walnuts

Bland the sweet potates in boiling water for 5 min. or until slightly tender but not cooked through.
Rinse with cold water and drain thoroughly.
Place the sweet potatoes in a large mixing bowl with the apples.
In a frying pan, combine remaining ingredients except walnuts. Boil for at least on minute, then add walnuts. Boil for at least another minute.
Pour mixture over potatoes and apples and mix well.
Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered.
Makes 8 servings.

Sweet Potatoes with Maple-Cider Glaze

3 # Sweet potatoes, peeled and sliced lengthwise.
4 T butter
6 T maple syrup (spring for the real thing)
1 C apple cider (again, the real thing)
pepper

heat over to 350. Butter 9x13
Arrange potatoes in the pan, drizzle with with syrup and cider. Bake, basting about 3 times in 50 minutes. Sprinkle with pepper.

Soy-Glazed Salmon

My friend had us over for dinner the other night and made this dish. It was REALLY tasty and it reminded me a lot of mom's sauce...so delicious!

Ingredients

Makes 4.

• 1/4 cup packed light-brown sugar
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine, or water
• 2 pounds salmon fillet
• Lemon wedges, for serving

Directions

1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Poppy Seed Chicken Casserole

4-5 chicken breasts- cooked and cut up (or you can get a Costco chicken!)
1 can cream of chicken soup
1 1/2 c. sour cream
2 T Poppy Seeds
6 T melted butter
2 Tubes Ritz crackers- crushed

Mix chicken, cream of chicken soup, sour cream, and poppy seed. Crush crackers and add melted butter. Layer pan with 1/2 of cracker mixture. Add chicken mixture. Top with remaining cracker mixture. Bake at 350 for 40 minutes.
* This is my friend's recipe. When I made it, I cooked the chicken with Lawry's seasoned salt and added a little onion. I also added 2T of grated parmesan cheese to the 1/2 of the ritz cracker mixture that I sprinkled over the top. It was really good.

Chiang Mai Curry Noodles

2 Tablespoons vegetable oil
1 Tablespoon finely chopped garlic
2 Tablespoons red curry paste or pananeng curry paste
1/2 Pound boneless chicken, cut in big, bite-size chunks or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips
2 Cups unsweetened coconut milk
1 1/4 Cups chicken broth
2 Teaspoons ground tumeric or curry powder
2 Tablespoons dark soy sauce or soy sauce
1 Teaspoon sugar
1 Teaspoon salt
2 Tablespoons freshly squeezed lime juice
1 Pound fresh Chinese-style egg noodles, or 1/2 pound dried Chinese-style egg noodles, angle hair pasta or spaghetti
1/3 Cup coarsely chopped shallots
1/3 Cup coarsely chopped fresh cilantro
1/3 Cup thinly sliced green onions

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, tumeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10minutes, until meat is cooked through. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 mintues for fresh noodles and 7 minutes or more for dired. Drain, rise well in cold water, drain again, and divide the noodles among the individual serving bowls. Ladle on hot curry and sprinkle each serving with the shallots, cilantro and green onions. Serve hot.

Serves 4-6

This is taken from a great cookbook I own, called Quick and Easy Thai

Coconut Curry Sauce

Another awesome one from Cheryl:

2 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
3 tomatoes, diced (about 3 cups)
8 ounces green beans, cut into 1 1/2-inch lengths
1/4 cup water
8 ounces cauliflower florets
1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Curry-Coconut Sauce (see below)
1/2 cup thinly sliced fresh basil
Cooked jasmine rice

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.

Yield: Makes 4-6 servings

Curry-Coconut Sauce

1½ cups canned light coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
½ teaspoon kosher salt
2 Tablespoons olive oil
1 teaspoon crushed red peppers flakes
Grated zest of 1 lemon
1½ Tablespoons minced garlic
1½ Tablespoons curry powder
½ cup chopped fresh basil

In a small bowl combine coconut milk, soy sauce, sugar and salt. Place a wok or skillet over medium high heat. Add olive oil and heat for 30 seconds. Add crushed red pepper flakes, lemon zest, garlic and curry powder and stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a boil. Cook until sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.

I found this in Real Simple and have used it several times. I like to use broccoli, carrots and green peppers, in place of green beans.

Choripan

This is a recipe I got from Cheryl. Nate served in Argentina and to celebrate his birthday Cheryl made these sandwiches. They are SUPER yummy. We made them open face, and liked them a lot. A choripán is a popular sandwich in Argentina and Latin American countries. The name comes from the combination of its ingredients: a grilled chorizo (sausage) and a crusty bread.

INGREDIENTS
• 1 avocado, small dice
• 1/2 small red onion, small dice
• 1 clove garlic, minced
• 2 plum tomatoes, seeded and small diced
• 2 tablespoons parsley, minced
• 1/2 jalapeño, minced
• 1 lime, juiced
• 1 tablespoon extra-virgin olive oil
• Sea salt and fresh ground pepper
• 6 Italian sausages, no fennel (hot or sweet, as you prefer)
• 6 crusty rolls (ciabatta, Kaiser, Portuguese, etc.)

DIRECTIONS
Prepare the salsa for your choripan by mixing the avocado, onion, garlic, tomato, parsley, jalapeno, lime juice, olive oil, and seasoning. Place in refrigerator while you grill your sausages.

Grill your sausages on your grill, away from direct flame. Open the rolls just before your sausages are ready, and place on the grill to toast up.

When your sausages are ready, slice open lengthwise and lay flat on your open roll. Divide the avo-salsa among the rolls.



Chimichurri

INGREDIENTS
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).

Roasted Tomato Basil Soup

I found this one on a blog, but it is from the Food Network. I have tried it a few times now and it is REALLY yummy. I just use a blender to puree the soup, and then I can make it as smooth or chunky as I like. We always have grilled cheese on the side, and it is perfect for a cold, rainy day.

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
  
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
  
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Cocoa Nib Cookies

1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon cinnamon
5 ounces bittersweet chocolate, chopped
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
6 ounces white chocolate, chopped
2 Tablespoons cocoa nibs

Mix flour, baking powder, salt and cinnamon. Set aside
Melt bittersweet chocolate in double boiler.
Beat butter, sugar and brown sugar with paddle attachment, until fluffy. Beat in vanilla extract.
Add eggs one at a time.
Add melted chocolate and beat until blended.
Add the dry mix slowly.
Fold in white chocolate chunks and cocoa nibs.
Bake at 375 degrees.

Rolo Cookies

2 1/2 cups flour
3/4 cup cocoa
2 teaspoons vanilla
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
sugar crystals for rolling the cookies
1 bag rolos

Preheat oven to 375. Mix dry ingredients and set aside. Cream butter, sugar, brown sugar. Add eggs and vanilla. Add dry ingredients. Chill for about one hour. Make into 1 inch balls, place rolo inside each cookie and roll in sugar crystals. Bake for 10 minutes.

Black Bottom Cupcakes

Filling
8oz. Mascarpone Cheese
1/2 c. confectioner's sugar
1 large egg
Pinch of Salt
1t. pure vanilla extract
1c. miniature semi sweet morsels
Cake Batter
1 1/2c. All purpose flour
1/2 c. sugar
1/2 c. dark brown sugar
1/4 c. cocoa
1t. baking soda
1/4 t. salt
1 c. boiling water
1/3 c. vegetable oil
1T. apple cider vinegar
1t. pure vanilla extract
Topping
8 oz. semi-sweet chocolate, finely chopped
3/4 c. unsalted butter
1/4 c. light corn syrup
1 t. pure vanilla extract
Preheat oven to 350.
Make the filling: In a medium bowl cream together mascarpone, confectioner's sugar, egg salt and vanilla. Stir until smooth and creamy. Stir in chocolate chips.
Make cake batter: In a large bowl, whisk together the flour, sugars, cocoa, baking soda and salt. In a 2 cup meauring cup combine the boiling water, oil, vinegar and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together just until smooth.
Place enough cake batter in each cupcake cup to cover the bottom and top with a heaping tablespoon of filling. Top the filling with enough cake batter to cover filling. Bake until the cupcakes are puffed and firm about 25 min.
Make the topping: Combine all the ingredients in a microwave-safe bowl and microwave on high for 1 min. Romove from microwave and stir until smooth. If choclate is not completely melted continue to microwave for 30 sec. until smooth.
Transfer cupcakes to a wire rack and let cool completely. When cool, dip the top of each cupcake in the glaze (feel free to double dip). Let excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms up before serving. (I didn't want to deal with the drippy mess, so I waited until the glaze had firmed up a bit in the bowl and just frosted the cupcakes with it).
Grab a glass of milk and ENJOY!!

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}

Heart of Darkness Brownies

Ingredients:

1 1/2 cups (3 sticks) unsalted butter

6 ounces unsweetened chocolate

2 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

6 large eggs, lightly beaten

1 tablespoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 cup very coarsely chopped raw almonds or pecans, toasted

1 cup semisweet chocolate chips

5 full-size (2.07 ounces each) Snickers Candy Bars, cut into small chunks

3 cups mini marshmallows

For the Caramel Drizzle:

6 ounces (about 25) unwrapped caramel candies

2 tablespoons heavy cream

1 teaspoon pure vanilla

extractpinch of salt

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two standard 12-cup muffin tins with nonstick cooking spray.Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla. Sift the flour and salt into the chocolate mixture and stir just until combined. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes.

Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows {Little side note here. You'll remember that the recipe calls for 3c. of marshmallows and then tells you to top each (of the 24 cupcakes) with 1/4c....it seems to me that someone could used some brushing up on their multiplication of fractions!} Return the brownies to the oven and cook until the marshmallows start the melt and puff up a bit, but not browned too much, about 2 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup {*hint; I used a hard plastic spatula which was MUCH easier because the marshmallow and the snickers carmel that had oozed out both stuck to the knife and made a big mess}. Let cool completely on the wire rack.

While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.Drizzle the brownies with melted caramel and let cool completely for the caramel to harden.

Do not chill. Serve immediately or store for up to 3 days in a covered container.

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}

Raspberry Lemon Bars

These are awesome and even better on day 2.

2 c flour
1/2 c powdered sugar
2 T cornstarch
1/4 t salt
3/4 butter
4 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1 t finely shredded lemon peel
3/4 c lemon juice
1/4 cup half and half or cream
1 1/2 c fresh raspberries

line a 9x13 pa with foil, extending foil over ends of pan. Grease foil.

In a large bowl combine 2 c flour, powdered sugar, cornstarch and salt.
Cut in butter til mix resembles coarse crumbs.
Press mix into bottom of pan and bake 350 18-20 min til edges are golden

Meanwhile, for filling, in a med. bowl stir together eggs, sugar, 3 T flour, lemon peel and juice and cream (half and half).
Pour over hot crust. Sprinkle raspberries over top.
Bake 20-25 min until center is set.
Cool completely in pan on wire rack. Grasp overhanging foil and lift out of pan. Cut into bars.

Raspberry_White Chocolate Scones

I had these on my blog last year, but it's worth putting in here as well.
They are scrumptious. (Right, Kristen?)

1 3/4 c flour
3 T sugar
2 1/2 t Baking powder
1/2 t salt
1/3 c butter
1 egg beaten
1/2 t almond extract
1/2 c whip cream
3/4 c frozen raspberries (or blueberries, blackberries)
3/4 c white baking chips

*In large bowl mix: sugar, flour, BP, salt
*cut in butter
*add berries and chips to dry ingredients
*mix egg, almond extract and whip cream in a small bowl add to dry ingredients
*mix til all is moistened
*pat into 8" circle on a greased cookie sheet or baking stone
*bake 18-23 min at 400. Cool til warm.

YUM!

Corn and Black Bean Salad

i adjust the cilantro, olive oil, and lemon juice to my tastes.
But this is a nice hot summer day salad. Just make a couple of hours
ahead to blend flavors.


2 cans black beans, rinsed and drained
2 C frozen white corn, cooked and drained
1 M red onion, diced
4 T fresh cilantro, chopped
1 Red bell pepper, diced
4 T lemon juice
2 T olive oil
1/2 t Salt
1 jalepeno (optional)

Recipe Requests

I was just thinking of a recipe or two that I want from some of you and I thought it would be good to have one post where we can request recipes. Just check it when we come to the site to see if there are any new requests. Sound good?

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

THAI PEANUT SAUCE:

1 Tbsp minced garlic*
2Tbsp minced cilantro*
1 Tbsp minced mint*
2 Tbsp sugar
1/2 to 1 Tbsp red pepper flakes (start conservatively)
~1/3 cup peanut butter (chunky is great, but smooth is fine too)
1-2 Tbsp oriental fish sauce (start conservatively)
1/4 cup soy sauce
3 Tbsp honey, plus extra as needed
up to 1/2 pint cream

• Combine all ingredients except honey and cream.
• Add honey and cream (start with 1/4 pint) to taste, to cut the saltiness, and reach desired texture.

Makes about 2 1/2 cups of sauce

Can be made a day or two ahead of time.

*For quick mincing, put garlic, cilantro and mint in a food processor (basil also works well as a substitute or as an addition)

NOTE:I found the salad recipe on thepioneerwomancooks.com and really, really liked it. I added grilled chicken and served it with a Thai Peanut Sauce and made it a main dish salad. It makes a huge batch, so I would consider making it for a gathering, or else splitting some of the ingredients with someone.

Chicken Fettuccini Alfredo

INGREDIENTS

• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated Parmesan cheese
• 8 ounces shredded Colby-Monterey Jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

DIRECTIONS

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

I found this on allrecipes.com and really liked it. I actually kept the tomatoes separate as a garnish, rather than stirring them in, and also added chopped fresh basil.

My Favorite Chocolate Chip Cookies

This is a recipe I've made up. I'm always looking for chocolate chip cookie perfection and this is my attempt at it. I adjust it from time to time, and this is the latest...

1 cube unsalted butter
3/4 cup natural peanut butter
1/2 cup brown sugar
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp baking soda
2 cups rolled (not quick) oats
1 package semi-sweet chocolate chips
1/2 package butterscotch chips
1/3 cup flour

Cream eggs and peanut butter. Add sugar and mix well on high speed for 1 minute. Add egg and mix well on high speed for 1 minute. mix in the powdered sugar and vanilla. Add oats, chocolate and butterscotch chips, mixing well after adding each ingredient. Add flour.
I use a 1 Tablespoon cookie scoop to shape them. Place on a lightly greased cookie sheet and bake at 350 degrees for 10 minutes, or longer if you like them less doughy. Let them cool on the cookie sheet for 10 minutes before transferring to a cooling rack. Get a glass of milk, and enjoy.

Baked French Toast Casserole

(This is from Paula Deen on the Food Network. I made it for my book club and it was awesome!)

1 loaf french bread, slice into 1 inch slices (about 20)
8 large eggs
2 cups half-and-half
1 cup milk
2 T sugar
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
dash salt
Praline Topping
( 2 sticks butter, 1 c brown sugar, 1 c chopped pecans, 2 T corn syrup, 1/2 t cinnamon, 1/2 t nutmeg} combine all ingredients in a medium bowl and blend well)

Directions
1.Arrange slices in a greased 9x13 baking dish in 2 rows, overlapping the slices
2. In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla & spices--beat or whisk until blended but not too bubbly.
3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some mixture in between slices. Cover with foil and refrigerate overnight.
4. Next morning, preheat oven to 350.
5. spread Praline topping evenly over the bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup and fruit.

Fruity Curry Chicken Salad

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

DIRECTIONS

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Lasagna-Style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen

spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until n

o trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

You Cook Like a Girl

Okay, here is the deal: in lieu of another addition to the cookbook I thought this blog would be fun. I love tried and true recipes from the girls I know and here is the place we can all post, comment and share our favorite recipes. Sound fun? I hope so, and this way we can all access them easily whenever we'd like. So please post any recipes you love, and the ones everyone always wants you to share. Please email me [alliander@gmail.com] if you are interested in being a contributor, and label your recipes (dessert, pasta, salad, etc.).