Chocolate Peanut Clusters
I’m amazed at how simple these chocolate nut clusters are to make. They are great to give as gifts or to bring out after holiday meals. If you don’t have a double boiler then use a metal bowl over hot water.
INGREDIENTS
1 Pound Chopped White Candy Coating
12 Ounces Semisweet Chocolate Chips
16 Ounces Dry Roasted Peanuts (Salted or Unsalted)
Line baking sheets with parchment paper. In a double boiler or metal bowl over hot water, melt the candy coating and chocolate chips. Stir until nice and smooth. Remove from the heat and stir in the peanuts. Drop by rounded teaspoonfuls onto parchment paper lined baking sheets. If you don’t have parchment paper then waxed paper will work fine for this recipe. Place into the fridge for 20 minutes until set. Store in airtight containers. Makes about 2 1/2 pounds.
White candy coating is a vanilla flavored product that melts easily and then sets firmly and quickly creating a glossy finish. It comes in either a solid block or a package of small thin wafers or discs. White candy coating is NOT the same as white chocolate.
Asian Green Beans
I confess that I have eaten way too much last week so it’s time for me to lighten up a bit. I like to use a mild and sweet soybean paste, but any white miso will work just fine. This white miso dressing is also great on simply prepared vegetables or seafood. Make a big batch of the dressing and keep it in the fridge, in an airtight container, for up to 1 week.
INGREDIENTS
2 1/2 Pounds Fresh Green Beans
1/4 Cup White Miso (Fermented Soybean Paste)
4 Tablespoons Thinly Sliced Green Onions (Dark Green Parts Only) Divided
3 Tablespoons Unseasoned Rice Vinegar
2 Tablespoons Japanese Prepared Hot Mustard (Not Wasabi)
2 Tablespoons Vegetable Oil
1 Tablespoons Sugar
1/2 Teaspoon Kosher Salt
1/4 Cup Toasted Sliced Almonds
In a large-size pot cook the green beans in salted water until crisp-tender. Transfer to a bowl filled with ice water to cool. Drain well. Trim beans by cutting in half on a sharp diagonal. Place cooked beans on paper towels to dry off. In a small-size bowl combine miso, 3 tablespoons green onions, vinegar, mustard, oil, and sugar. Whisk well. Add kosher salt and whisk again. Place green beans in a large-size bowl. Pour dressing over beans. Toss to coal well. Garnish with almonds and remaining green onions. Serve warm or at room temperature. Serves 6
Holiday Pumpkin Cherry Bread
This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts. It’s easy to make and keeps quite well. Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays.
INGREDIENTS
3 Cups Unbleached Flour
2 Tablespoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
3 Cups Sugar
15 Ounces Pumpkin Puree
4 Large Eggs
1 Cup Vegetable Oil
1/2 Cup Orange Juice
1 Cup Dried Tart Cherries
Preheat your oven to 350 degrees. Grease and flour two 9×5 inch loaf pans
In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt. In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended. Add pumpkin mixture to flour mixture. Stir JUST until moist. Fold in dried cherries. Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes. Remove from oven and cool in pans on wire racks for 15 minutes. Remove from pans and place on wire racks to cool completely. Makes 2 loaves.
Green Beans With Toasted Bread Crumbs
If you’re looking for more Thanksgiving side dishes to make here is a good one. Forget that mushroom soup green bean casserole thing. This green bean dish is much better. If you want this dish to be gluten free then use gluten free bread crumbs.
INGREDIENTS
4 Tablespoons Olive Oil (Divided)
1 Cup Panko Bread Crumbs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 1/2 Pounds Trimmed Fresh Green Beans
2 Tablespoons Fresh Lemon Juice
1/2 Cup Slivered Almonds
In a medium-size sauté pan heat 2 tablespoons of the olive oil over a medium heat. Add bread crumbs and toast until golden brown. Stir constantly. Remove bread crumbs from heat and add kosher salt and pepper. Set aside. In a large-size pot add water and a vegetable steamer over a high heat. Bring to boil and add trimmed green beans. Place lid onto pot. Steam green beans until crisp-tender. In a large-size sauté pan heat remaining 2 tablespoons olive oil over a medium-high heat. Add steamed green beans and sauté for 3 minutes until heated through. Add lemon juice and slivered almonds and sauté for 1 minute. Transfer green beans and almonds to serving platter. Top with bread crumbs and serve immediately. Serves 6
Peanut Butter Kiss Cookies
I was having a dinner party last night and I knew that my guest is a huge peanut butter lover. These cookies are easy to make and will bring a big smile to a peanut butter lover’s face. These cookies are easy holiday cookies as well. I used mini-kisses because that’s what I had in my pantry. You can use either the regular size kisses or the mini-size kisses made by Hershey’s Chocolate. If you want to make these cookies a bit healthier then use only one cup of unbleached flour and add 3/4 cup whole-wheat flour.
INGREDIENTS
1/2 Cup Shortening (Look In The Natural Food Section)
1/2 Cup Peanut Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1 Large Egg (Room Temperature)
2 Tablespoons Milk
1 Tablespoon Vanilla Extract
1 3/4 Cups Unbleached Flour
1/4 Cup Sugar (For Rolling Cookies In)
1/2 to 3/4 Cup Milk Chocolate Kisses
Preheat your oven to 350 degrees. In a large-size bowl beat together shortening and peanut butter with electric mixer for 1 minute. Add 1/2 cup sugar, brown sugar, baking powder, and baking soda. Beat just until combined. Beat in egg, milk, vanilla extract just until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Shape dough into 1-inch balls. Roll cookie balls in 1/4 cup sugar. Place two inches apart on parchment paper lined cookie sheets. Press chocolate kiss into each cookies center. Place in oven and bake for 10 to 12 minutes until edges are firm and bottoms are light brown. Remember that each oven has a mind of it’s own and heats differently. Remove from oven and transfer to wire racks to cool. Makes about 4 1/2 dozen cookies.
Chili Spiced Pecans
If you’re having a family over for the holidays it’s nice to have snacks sitting out. Here is an easy recipe for Chili Spiced Pecans. You can also give them as a gift by putting them in a pretty jar adorned with a beautiful ribbon.
INGREDIENTS
3 Tablespoons Olive Oil
1 Teaspoon Garlic Salt
1 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Hot Pepper Sauce
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
3 Cups Pecan Halves
Preheat oven to 325 degrees. In a large-size skillet, combine olive oil, garlic salt, curry powder, chili powder, Worcestershire sauce, ground cumin, hot pepper sauce, ground ginger, and ground cinnamon. Cook over a medium heat 3 minutes stirring constantly. Remove from the heat and stir in the pecans. Toss to coat. Transfer to a parchment paper lined baking sheet. Place in the oven for 15 to 20 minutes until lightly browned. Stir occasionally. Remove from oven and let cool completely. Store in an airtight container. Makes 3 cups.
Grissini
While in Rome I had the best grissini (breadsticks). While grissini is typical of Turin they were on every restaurant table that I visited. They really aren’t too difficult to make and are so much better than buying those packaged ones from the supermarket. You can make them plain or sprinkle them with kosher salt, sesame seeds or any herbs you may like.
INGREDIENTS
2 Cups Unbleached Flour (Plus More As Needed)
1 Tablespoon Olive Oil
1 Teaspoon Active Dry Yeast
3/4 Cup Warm Water (Not Hot Water)
Semolina Flour
1 Teaspoon Kosher Salt
Dissolve the yeast in the warm water. In a large-size bowl combine flour, olive oil, kosher salt and yeast mixture. Knead for at least 30 minutes. Divide dough into 12 pieces and let rest for 5 minutes. Form pieces into oblong rolls. Set them out on a damp surface, flatten them by hand, and let them rise for 1 hour. Preheat your oven to 400 degrees. Sprinkle a baking sheet with semolina flour. Cut dough into strips and set them out on the semolina. By hand, draw each out to at least 12 inches in length. Place in oven and bake for about 10 minutes until crisp and golden. If you are going to sprinkle them with your favorite salt, sesame seeds or herbs do this right before baking. Remove from oven and let cool. Makes about 2 dozen depending on the size you make your grissini.
Smoocharoo Cookies
Give your cookies a cuddle and a kiss. These cookies are great holiday or anytime cookies. I like these cookies soft, but if you like a crisp cookie then keep them in the oven a minute or two longer.
INGREDIENTS
3/4 Cup Shortening (I found a good shortening in the natural foods section)
1 1/4 Cups Light Brown Sugar (Firmly Packed)
2 Tablespoons Milk
1 Tablespoon Vanilla Extract
1 Large Egg (Room Temperature)
1 3/4 Cup Unbleached Flour
1 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
10 Ounces Mini Kisses (I used Hershey’s Brand)
Preheat your oven to 375 degrees. In a large-size bowl beat together the shortening and brown sugar with an electric mixer on a medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, kosher salt and baking soda. Blend in mini kisses. Drop by rounded tablespoonful two inches apart onto parchment paper lined baking sheets. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Remove from oven and cool for 2 minutes on baking sheets. Transfer cookies to cooling racks. Makes about 3 dozen cookies.
Cinnamon Oatmeal Cookies
November is here which, in my book, is the official start of cookie baking season. You’ll like these cookies so much that you will want to pass the recipe on to your children.
INGREDIENTS
1 Cup Shortening
2 Cups Packed Brown Sugar
2 Eggs
2 Tablespoons Milk
2 1/2 Cups Unbleached Flour
2 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Tablespoon Ground Cinnamon
Preheat oven to 350 degrees. In a large-size bowl, cream shortening and brown sugar. Add eggs and milk. Mix Well. Combine flour, oats, baking soda, salt and cinnamon. Add to brown sugar mixture. Drop by rounded teaspoonful about 2 inches apart onto parchment paper lined baking sheets. Place into oven for 12 to 15 minutes. Remember that all ovens are not created equal. Remove from oven and let cool for 5 minutes on baking sheets. Remove from baking sheets and let cool on wire racks. Makes about 4 dozen.
Margherita Pasta
By about Thursday I start to run out of steam so I want to make a quick, but delicious dinner. Here is a super simple pasta recipe that anyone can make.
INGREDIENTS
1/4 Cup Butter
6 Ounces Uncooked Penne Pasta
3 Teaspoons Fresh Garlic
2 Medium Chopped Tomatoes
1/4 Cups Thinly Sliced Fresh Basil
1/2 Cup Shredded Parmesan Cheese
Cook pasta and drain; return to pan and keep warm. Melt butter in a 12 inch skillet over a medium-high heat until sizzling. Add garlic; cook for 30 seconds. Add tomatoes and basil; cook 1 to 2 minutes. Add pasta and cheese. Stir until combined. Serve immediately. Serves 4
