Monkey Bread

ooey-gooey goodness!

3 tbsp melted butter
1/3 cup brown sugar
1 tbsp vanilla
1 tsp cinnamon
1/3 cup chopped pecans, roasted and salted *optional
1 10 oz can refrigerator biscuits

Quick and easy prep:
combine first 5 ingredients; quarter biscuits and scatter in a buttered casserole dish; pour butter mixture over biscuits and microwave ~ 3 minutes; done!

For guest presentation:
can double recipe, place mix in bundt cake pan; bake at 350F ~20-30 minutes or until desired gooey goodness.

variation: replace vanilla with orange juice and zest & replace 1/2 of the cinnamon with cardamom and/or nutmeg; try roasted almonds or macadamia nuts with orange rolls; can ice with orange icing or orange cream cheese.

Pecan Pie

Colonel Sander's Pecan Pie, circa 1970!

4 eggs lightly beaten
1 cup light corn syrup
1/3 cup sugar
pinch of salt
1 tbsp lemon juice
4 tbsp butter
1 tbsp vanilla
1 cup pecans, halved
1 unbaked pie crust
pinch salt

whisk all together save for pecans, pour into unbaked pie crust, layer pecans over and slightly into mix, spray with butter cooking spray and sprinkle with salt.


bake at 350F ~35-45 min or until lightly browned and set.

variation: add rum flavor or splash of bourbon.

Mom's Chocolate Pecan pie

2 squares unsweetened chocolate
3 tbsp butter
1 cup light corn syrup
3/4 cup sugar
1/2 tsp salt
3 eggs, lightly beaten
1 tsp vanilla
1 cup pecans, chopped or whole
1 unbaked 9 inch pie crust

melt chocolate and butter together; combine corn syrup and sugar and simmer 2 minutes on stove; add chocolate mix and cool; add salt to eggs and slowly pour cooled chocolate sugar mixture to eggs, stirring constantly; add vanilla and pecans; pour into pie crust; top with additional pecans if desired.

bake at 375F ~ 35-45 min or until filling is set.

Serve with whipped cream and shaved chocolate.

Buckeye Balls

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla
1 16 oz pkg confectioner's sugar
1 6 oz pkg semisweet chocolate chips
2 tbsp vegetable shortening

mix first four ingredients together by hand in a large bowl to form a smooth dough; shape into walnut sized balls, place on a wax paper lined baking sheet, and chill in fridge.

melt chocolate and shortening together in double boiler; insert toothpick into balls and dip about 2/3 of the way into chocolate; set on wax paper to cool.

Holiday Cranberry Salad

1 6 oz box cherry jello
1/2 cup hot water
2 bags whole raw cranberries
2 cups sugar or splenda alternative
4-5 apples, quartered
5-6 bananas, sliced
1 20 oz can crushed pineapple with juice

mix jello and hot water and place in refrigerator to chill; place cranberries and apples in food processor and pulse to desired consistency (rough to fine chop); mix all ingredients together and serve chilled or frozen.

Great-Grandma Ratcliffe's Pink Christmas Salad

1 8 oz pkg cream cheese, softened
2 tbsp milk
1 20 oz can crushed pineapple *save juice
1 large jar marashino cherries, halved *save juice
1 6 oz pkg cherry flavored jello
1 carton cool whip
1/2 cup mayonaise, sour cream, or yogurt
2 bananas, sliced (sprinkle w/ lemon juice to avoid browning)
1/2 cup pecans
1 cup miniature marshmallows

boil pineapple and cherry juices together, add in jello, stir to dissolve, and cool (but not set); mix cream cheese, milk, and mayonaise together, fold in cool whip, and add to cooled jello liquid; fold in pineapple, cherries, bananas, pecans, and marshmallows.

pour into a 9 x 13 pan, cover, and freeze. thaw to desired consistency before serving.

Sausage balls

1 lb uncooked tube sausage; sage, breakfast, or hot
1 1/2 cups bisquik mix
2 cups sharp cheddar cheese
1/3 cup finely diced onion or shallot
1 tsp poultry seasoning
1/4 tsp cayenne pepper

mix well and shape into walnut sized balls

bake 15-20 min at 400F

Mom's old-timey cheeseball

2 8 oz pkg cream cheese, softened
1 small can crushed pineapple, drained
2 tbsp finely chopped green onion or shallot
1-2 tsp seasoned salt
2 cups chopped pecans

mix all ingredients, save for pecans; shape into two small or one large ball; roll in pecans; keep chilled and serve w/ crackers.

Spinach balls

2 eggs
1 10 oz pkg frozen chopped spinach
1/2 cup minced onion
1/2 cup parmesean cheese, shredded
1/3 cup melted butter or oil
1/4 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp grated nutmeg
1 1/4 cups herb-seasoned stuffing mix or coarse breadcrumbs

mix all ingredients save stuffing mix until well blended; add stuffing mix last, let stand or place in fridge 20 min to firm; shape into walnut sized balls

bake 350F, ~20 min

Spicy warm crab dip

2 pkg cream cheese
1/2 cup mayo, yogurt, or sour cream
1/4 cup white wine or splash vinegar
1-2 shallots finely diced
1-2 cloves garlic finely diced
1 tsp worcestershire
pinch cayenne pepper
pinch fresh nutmeg
1 lb crabmeat
1 1/2 cups breadcrumbs

mix all together, sprinkle breadcrumbs on top, bake at 350F ~ 45 min

variations:
try with blue cheese, sharp cheddar, or other cheese mixed in
add chopped jalapeno or chipotle

No butter pound cake

perhaps a healthy alternative to the real deal? i have yet to make it but will report back when i do!

1/2 cup crème fraiche, fat free or low fat sour cream, or yogurt
4 large eggs
¾ cup sugar or splenda sugar substitute
1 ¼ cup flour (try mixing half whole wheat, or oat flour, etc)
1 tsp. baking soda
1 tbsp vanilla
Beat the eggs and sugar until mixture turns pale. Gently fold in the crème fraiche. Sift the flour and baking soda, and stir them into the mixture with a spatula. Butter the pan and dust with sugar. Tap the pan lightly to remove the excess. Pour in the batter.
Bake in a 325 °F oven for 45 minutes. Insert a skewer to check that the cake is done. This pound cake will keep longer if wrapped in plastic.

this recipe is a base, could easily add in any flavoring or spices to change it up.

Protein waffles or pancakes

1 c (4 scoops) VANILLA PROTEIN powder
1 egg
1/2 c water
1/4 tsp baking soda
1/4 tsp vanilla

Makes 6-8 pancakes or 2 waffles
~20 grams protein per pancake


Variation with pumpkin and spices:

2 eggs
Dash Vanilla Extract
Dash cinnamon & nutmeg
1 scoop Vanilla or Unflavored Protein Powder
1 Large Spoonful Canned Pumpkin (can use Mashed Sweet Potato also)
1/3 - 1/2 cup dry oats
1-2 Tblsp. Ground Flax Meal

Lebanese meatballs

1 lb lamb or beef

add soaked/lightly boiled bulgar (1/4 cup), toasted walnuts (1/4 cup), 1 egg, fresh parsley, 1/2 onion, 1-2 cloves garlic, cumin, coriander, cayenne, cinammon, pinch nutmeg, S&P, oil. if too dry can add few tbsp buttermilk, milk, plain yogurt, or water

pulse together in blender, make large walnut sized balls

bake at 375 ~30 min or until browned

can also spoon tomato sauce over the meatballs and bake with them the last 10 min or so

can also shape into hamburger patties, served with hummus, red onion, and arugula on a bun

serve with couscous; see recipe for israeli couscous for suggestion

Island risotto

israeli couscous (could use risotto also)

boil in chicken broth or stock, can add in leftover marinade from island halibut recipe (if no marinade, add splash of vanilla, red pepper flakes, orange zest, coriander, pineapple juice

once cooked add in coconut flakes, toasted macadamia nuts, and mashed pumpkin, banana, or sweet potato with a little yogurt; add salt to taste

Add lite coconut milk for creamy consistency; top with toasted macadamia nuts and/or toasted coconut pieces

Island style halibut

marinade:

pulse together in food processor:

almond oil, garlic cloves, orange zest, splash of vanilla, few pineapple pieces (or juice), red pepper flakes, coriander, salt & pepper, toasted macadamia nuts

rub blend on fish and marinate an hour or two

place fish in soaked cedar papers, top w/ more crushed macadamia nuts, and wrap in foil

bake for 20 min at 400 degrees

served with island risotto

Glazed almond tea cakes

supposed to be like ham n' goody's!

1 cup butter

2 cups sugar

3 eggs

2 teaspoon almond extract (She substituted Amaretto di Saronno)

4 cups flour

1 Tbsp baking powder

1/4 teaspoon cream of tartar

1/2 teaspoon salt

Glaze

1 cup powdered sugar

1/2 teaspoon almond extract (She substituted Amaretto di Saronno)

2 teaspoons plus 1 tablespoon evaporated milk

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time, mixing after each addition. Add almond extract, flour, baking powder, cream of tartar, and salt. Chill dough thoroughly (Do not skip this process.) Roll chilled dough into sheets and using favorite cookie cutter, cut and place on baking tray. (Do not put too close as they spread out alot). Bake until edges are set, but not very dark. You want them to be very soft. Remove from oven, let cool slightly. Mix the glaze ingredients and apread over cookies while still warm.

Nana's Sweet and Sour Pickles

Use small homegrown garden cucumbers for best results.

Rinse cucumbers and place in cold water. Before pickling, cucumbers can be sliced, halved, or left whole; if whole, cut off ends and slit each pickle longitudinally to allow pickling solution to better penetrate. Place cucumbers in a bucket with saltwater (should taste like the ocean) overnight.

Rinse canning jars, tops, and lids in very hot water and drain. Place jars in oven at 100F until ready for pickling.

To make pickling solution, in a large pot mix together 1/2 gallon of vinegar, 4 lbs sugar, and 2 cups of water. Add in pickling spice to desired taste (~ 1 1/2 tbsp). Bring solution to just under the boiling point and add cucumbers; adjust heat to keep cucumbers just under the boiling point, stirring occasionally, and remove from heat once pickles change their color from bright green to a more muted color.

Place pickles into jars and fill jars to the brim with pickling solution. Secure lids and allow to cool undisturbed on a counter until lids have sealed. Once sealed, store in a pantry until opened. Will keep on shelf 6 months. Once opened, refrigerate and use within a month.