Friday, October 30, 2009

harvest fondue

3/4 cup milk
1 tablespoon Dijon mustard
2 teaspoons onion powder
1/4 teaspoon salt
1 dash ground black pepper
3/4 cup apple juice
1/4 cup flour
1 1/2 cups shredded sharp cheddar cheese
4 cups Italian bread cut in 1" cubes
4 cups assorted blanched veggies

In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This about 2 cups.

midnight moon

1 round (8 ounces) Brie cheese
3 tablespoons plus 1-1/2 teaspoons crumbled blue cheese
2 tablespoons plus 1-1/2 teaspoons coarsely chopped walnuts
3 tablespoons apricot preserves, divided
Assorted crackers for serving

Preheat oven to 400°F. Cut Brie cheese horizontally into halves. Combine blue cheese and walnuts. Spread 4-1/2 teaspoons apricot preserves on cut side of one half of Brie cheese; sprinkle with half of blue cheese-walnut mixture. Place remaining half of Brie cheese on top; spread with remaining 4-1/2 teaspoons apricot preserves. Wrap 3-inch-high strip of foil tightly around Brie; secure with piece of tape. Sprinkle remaining blue-cheese-walnut mixture over half of apricot preserves to form crescent moon shape. Bake cheese in 8x8-inch baking pan 7 to 9 minutes or until soft and beginning to melt. Serve immediately with crackers and sliced apples.

Wednesday, October 28, 2009

renee's garlic pie

Does garlic keep the vampires away * wish I could ask Edward* This is so yummy :) Better eat something else Bella ;)

For the dough

2 cups all-purpose flour
12 tablespoons unsalted butter, chilled and cubed, plus extra for the pan

For the filling

5 garlic cloves, peeled
1 1/2 cups freshly grated pecorino romano cheese
3/4 lb pancetta, cut into 1/4 inch cubes
3 eggs
10 saffron threads
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper

To glaze
1 egg, beaten to blend

Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal. Add the salt and enough ice water to make an elastic dough. Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours. Preheat the oven to 400°F. Bring 1 quart of water to a boil. Drop in the garlic and cook for 15 minutes. Drain and rinse in cool water. Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper. Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks. Line a buttered 10-inch pie pan with 1 disk. Spoon in the filling, mounding it high. Top with the second disk of dough and seal the edges with your fingers; trim off excess dough. Glaze the top with the beaten egg. Bake for 45 minutes to 1 hour, or until golden. Remove from the oven, place on a serving platter, and serve hot.

spiced apple sauce

It's not just for babies!

3 pounds cooking apples, peeled, cored, and cut into 3/4 inch chunks
1 cup water
1/3 cup brown sugar
3 tablespoons lemon juice
1 teaspoon ground cinnamon

Combine the apples, water, and brown sugar in a heavy large saucepan. Bring the mixture to a boil over high heat. Cover, and reduce the heat to medium low and simmer for 20-25 minutes, or until the apples are tender, but not mushy. Remove the cover and increase the heat to medium. Briskly simmer until most of the water evaporates, about 5 minutes. Remove from the heat and add the lemon juice and cinnamon. Cool for 20 minutes and then mash with a fork until a thick and chunky sauce is formed. Serve warm or refrigerate for up to three days and serve chilled. For a smoother sauce, cool the apple mixture until it reaches room temperature. Place in a food processor or blender and process until smooth. Return to the sauce pan and re-warm before serving if desired. Makes about 3 cups of applesauce.

chocolate cinnamon devils

yummy little devils!!
1 bag cinnamon devils
2 c. semi-sweet chocolate chips
1/3 stick butter
1/4 bar paraffin

Melt in double boiler over low heat. Dip candy with toothpick. Place on waxed paper. Enjoy!!

Tuesday, October 27, 2009

renee's perfect hot cocoa

ok guys...throw away the Stephen's hot chocolate mix! OK, you don't have to throw it away ...just save it for the kiddos. When you want creamy decadent hot cocoa, this is the one for you.

1 cup milk
1 cup half and half
8 teaspoons sugar
1 ounce semisweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brown sugar
1/2 teaspoon pure vanilla extract

In a small heavy saucepan over medium heat mix together the milk, half-and-half, sugar, chocolates, and brown sugar. Heat until the chocolate melts and the sugar dissolves. Do not bring to a boil, but make sure the mixture gets steaming hot. Reduce the heat and keep the chocolate hot. Place half of the mixture in a blender and mix until frothy. Return to the pan, add the vanilla, and pour into glasses. Serve immediately. This recipe doubles and triples easily. Choose your favorite eating chocolate for this recipe as that will really influence the flavor of the final drink. This makes 2 servings...Enjoy!!

friendship soup mix in a jar

A great way to show appreciation for friendship!!
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 tsp. italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar )

Additional Ingredients:
1 lb. ground beef
3 qts. water
1 (28-ozs.) can diced tomatoes, undrained

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield: 1 batch.

Instructions to attach to jar:

Friendship Soup Mix:

To Prepare Soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yield: 16 servings (4 quarts)

gingerbread cookies in a jar

My favorite Christmas cookie gift!!
8 C. flour
2 C. sugar
1/4 C. baking powder
1 T. salt
1 t. baking soda
1 t. ground cloves
1 t. ginger
1 T. cinnamon
2 C. shortening

Sift dry ingredients together. Cut shortening in with a pastry cutter. Measure 3 Cups of mix into 4 jars. Yield: 4 Jars

Attach a gift card with the following instructions:

Gingerbread Cookies

1/3 C. molasses
1/4 C. flour
1 slightly beaten egg

Combine gingerbread mix, molasses, egg and flour. Blend well. Roll out to 1/4 inch thickness on a lightly floured surface. Cut into gingerbread shapes. Bake at 350°F. for 10 minutes. Cool and decorate. Use mix within 3 months

Note: When you tie the bow on this one, attach a gingerbread cookie cutter.

white chocolate-macadamia nut cookies in a Jar

1/2 C. chopped macadamia nut
1/2 C. white chocolate chunks or vanilla milk chips
1/2 C. packed dark brown sugar
1 C. biscuit and baking mix (first of 2 layers)
1/2 C. light brown sugar
1 C. biscuit and baking mix

In a clean 1 qt. jar layer and pack the ingredients in the order shown above. If there is any more space at the top of the jar, add more white chocolate chunks.

Add a recipe card with the following instructions:

Preheat oven to 375 degrees F. Spray a baking pan with nonstick spray or line with parchment paper. Empty the contents of the jar into a bowl. Stir in 1 stick of melted butter or oleo, 1 egg and 1 t. of vanilla. Mix until the dough is well combined. Shape it into 1 inch balls. Place them on the baking sheets and bake for 10 - 12 minutes or until light golden brown. Makes about 3 dozen cookies.

m & m cookies in a jar

An easy, fun and festive holiday gift!
3/4 C. packed brown sugar
1/4 C. white sugar
1 1/2 C. mini baking M & M's
2 C. flour
1/2 t. baking soda
1/4 t. salt
Mix together flour, baking soda and salt.

In a clean 1 qt. canning jar layer the ingredients in the order given, starting with the brown sugar and ending with the flour.

Attach a recipe card with the following directions:

M & M's Cookies

Preheat the oven to 350°F. Empty the contents of the jar into a mixing bowl. Add 3/4 C. softened butter or oleo. Beat in 1 egg and 1 t. vanilla. Mix in until well combined. Shape dough into 1 inch balls and flatten slightly with the palm of your hand. Bake for 10 -12 minutes, until the edges are lightly browned. Remove to a rack to cool. Makes about 2 dozen cookies.

Monday, October 26, 2009

renee's frightfully fantastic halloween punch

This is a great way to start any Halloween party, kids and adults both love this!!

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 (2 liter) bottle orange soda, chilled
1/2 gallon orange sherbet
1 (46 fluid ounce) can pineapple juice, chilled
1 can pineapple tidbits
1 can mandarin oranges

In punch bowl, stir together sweetened condensed milk and pineapple juice; add orange soda. Top with sherbet and sprinkle in fruit. ENJOY!!!

pumpkin cranberry muffins

So yummy they will disappear quickly

2 C. Pumpkin puree (canned or fresh pumpkin)
3 C. granulated sugar
1 C. buttermilk
1 C. vegetable oil
4 whole eggs
3 C. all-purpose flour
2 t. baking soda
1 t. baking powder
2 t. cinnamon
2 t. powdered ginger
1/2 t. nutmeg, freshly grated is best
3/4 t. ground cloves
1 t. salt
1 C. finely chopped pecans, toasted & cooled
1 C. dried cranberries (Craisins)

Mix together the pumpkin and sugar. Stir in the oil and buttermilk. Beat the eggs lightly and add to the mixture. Mix together flour, soda, baking powder, spices and salt. Add to the pumpkin mix and stir in until just moistened. Stir in the pecans and cranberries. Scoop into miniature muffin tins which have been liberally sprayed with oil, or generously buttered. Bake until they dome up and spring back to the touch about 20 - 25 minutes at 350°F.