Balsamic Glaze

1/3 cup balsamic
3 Tbsp. brown sugar

Cook over medium heat in small saucepan stirring ingredients together while it cooks.  Mixture will start to bubble.  When mixture has thickened and is filled with bubbles.  Turn off and let thicken.  Mixture should have reduced to about half.

Great as a drizzle over your favorite pizza, grilled chicken, or tomato Caprese salad.

Also great as a pizza sauce for a pizza with savory toppings like prosciutto, fig and Manchego cheese.

Garlic Parmesan Skillet Bread

Skillet Bread

INGREDIENTS:
2 cups lukewarm water
2 1/4 tsp. dry active yeast
4 1/3 cups flour + more for working dough
1 Tbsp. salt
1 Tbsp. butter
3/4 cup fresh grated Parmesan
3 Tbsp. minced garlic
Splash of extra virgin olive oil or an extra 1 Tbsp. melted butter

*You need a cast iron oven proof skillet for this recipe.  I use a Le Creuset cast iron oblong skillet with grated bottom like this one:



Le Crueset Grill Skillet Oblong

In large bowl.  Mix the yeast and lukewarm water until incorporated.  Add the salt and stir.  Add the flour, Parmesan and garlic and stir until incorporated.  Cover with saran wrap and make sure the seal is air tight.  Let sit for 45 minutes to 1 hour near warm oven if possible.  Do no store near cold drafts.

In the meantime, melt the butter in your cast iron oven-safe skillet on medium heat and spread butter throughout grates all along the bottom.  Use more butter if necessary.  Turn off heat and let cool on stove top.

Once the dough has risen 45 minutes to an hour in the bowl (and after your grill pan has cooled), add some flour to the top of your dough.  Slowly pull dough from sides of bowl and coat with flour to make less sticky.  Place the ball of dough in the skillet and pull slightly to spread out in the skillet.  Cover with a clean dish towel and let rise for an additional 30 minutes.  Preheat the oven to 400 degrees.

After the dough has risen a second time, slash an x into the top with a sharp knife and pour a little extra virgin olive oil on top or extra melted butter.  Bake for about 40 minutes or until bread is a nice light brown color.  Best served warm right out of the oven.

Great with dishes that have a hearty sauce such as Beef Bolognese.

Also great with olive oil.

If you make ahead, put back in the oven at 350 degrees for ten minutes before serving.

Gooey Apple Bars and Gooey Fruit Bars

Apple Filling:

3 - 4 apples cored, peeled and chopped into thin slices.
3 tsp. cinnamon

Directions
Make Gooey Butter Bars as directed, except before baking spread the Apple filling in between the dough and the topping layers.  I like to put my apples down in spiral patterns as the design will show through after baking.  Bake as directed.

***  You can also try with peaches, fresh sliced strawberries (add 1 tsp. lemon juice to filling mixture and no cinnamon), plums, nectarines, pears, or other fruit of your choosing.

Gooey Butter Bars

Ingredients:

Dough:

2 cups granulated sugar
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 and 1/2 sticks butter, melted
1 tablespoon vanilla extract

1 egg

Topping:

2 eggs
8 oz cream cheese, softened (use low-fat)
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 degrees.

Spray a 9×13 X 1 inch baking dish with non-stick cooking spray.

Mix sugar, flour, cake flour, baking powder and salt together in a large mixing bowl.  Add melted butter and mix until combined.  Add one egg and vanilla and combine to form a soft dough. Press into the bottom of the 13 by 9 inch pan.

Beat softened cream cheese and eggs until smooth, about 1-2 minutes in max master. Slowly add the powder sugar until incorporated.  Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Porter Marinated Chicken Skewers

Ingredients:

3 Tbsp. minced garlic

½ cup honey

½ cup water

3/4 cup porter (or stout or other dark beer)

2 tsp. Dijon mustard

1/3 cup soy sauce

1 Tbsp. olive oil

½ tsp. red pepper flakes

¼ tsp. black pepper

¼ cup minced red onion

1-2 lbs. chicken breast cut into bite sized cubes

Directions:

Mix together all ingredients except cubed chicken in a large airtight container, or dish that can be covered.  Once well mixed, add chicken.  The chicken should be wholly covered by the marinade.  Keep refrigerated for 4 - 24 hours.  Skewer the chicken.  Grill, Broil or bake the chicken until done. 

Great served atop:Crisp Asian Spinach Salad

Crisp Asian Spinach Salad

Salad:

Ingredients:

About 12 oz. baby spinach leaves, washed, and dried (or alternatively use any lettuce you prefer)

2 large carrots chopped or shredded

1 red, orange or yellow bell pepper minced

½ green bell pepper minced

½ a red onion chopped (mince remaining onion and add to marinade recipe below)

3 tablespoon sesame seeds toasted for topping

Dressing:

Asian Honey Sesame Salad Dressing

Directions:

Place cleaned dried greens in a large salad bowl.  Top evenly with carrots, bell peppers, onion and finally sesame seeds.  Serve immediately topped with Asian Honey Sesame Salad Dressing.

Optional: Top with Porter Marinated Chicken Skewers.  Or try making an extra recipe of Asian Honey Sesame Salad Dressing and use half as a marinade for steak, chicken or pork and the other half for salad dressing.  I would suggest marinating the meat or seafood for at least 2 hours (or up to 24 hours).  Make sure that any dressing exposed to raw meat, poultry or seafood is thrown away and is not ingested!

Asian Honey Seasme Salad Dressing or Marinade

Salad dressing:

Ingredients:

1/4 cup rice wine vinegar

1 tsp. chopped fresh ginger

2 Tbsp. soy sauce

1 Tbsp. honey

3 Tbsp. sesame oil

2 Tbsp. olive oil

2 Tbsp. sesame seeds, toasted

Directions:

To Toast Sesame Seeds.  Preheat oven to 300 degrees.  Place sesame seeds in single layer on a cookie sheet and bake for 5-10 minutes until lightly toasted.  Set aside to cool.

Mix all ingredients together in a Tupperware container with lid adding sesame seeds last and only after cooled.  Store in refrigerator, can be used for up to 2 weeks.  Shake before each use.

***Also makes a delicious marinade for chicken, salmon, tuna, pork or steak.

Cauliflower Pizza Crust

Ingredients:

1 head cauliflower processed until fine (using food processer or mini chopper)

1 egg

½ cup mozzarella

½ cup parmesan

1 tsp. oregano (fresh or dried)

1 tsp. basil (fresh or dried)

2 tsp. garlic powder

1/2 tsp. salt

1 tsp. dried red pepper flakes

1/2 cupflour

Directions:

1.  Preheat oven to 350 degrees.  Spread cauliflower evenly into a 13 by 9 inch baking dish.  Bake for 20 minutes.  Remove from oven and let cool for 5 minutes or until cool enough to touch.  Turn oven up to 425 degrees.  Let cool.

2.  Mix cauliflower and remaining ingredients until well combined.  Pour mixture onto a greased cookie sheet and press into a flat circle pizza crust shape.  Mixture should hold together easily.  Crust should be about ¾ centimeter thick. 

3.  Bake crust for 15 minutes at 425 degrees until edges are lightly browned.

4.  Top as desired.  Bake an additional 10-15 minutes until done (cheese should be slightly browned in spots and bubbly).

Chocolate Chip Banana Crumb Loaf

Ingredients:

Batter:

1 egg

1 cup sugar

1 stick butter

1 tsp. vanilla

1/2 cup milk mixed with 1 tsp. lemon juice

2 large or 3 medium-small overripe bananas, mashed

2 cups flour

1/4 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

3/4 cup chocolate chips (recommend dark chocolate to contrast with the sweetness of the banana)

Optional:  ½ cup chopped walnuts or pecans

Crumb Topping:

1/2 cup brown sugar (or powder sugar or sugar)

1/2 cup flour

4 + 1 Tbsp. melted butter

Directions

Preheat the oven to 350 degrees.  In the oven in your loaf pan melt your 4+1 Tbsp. Butter.  Once melted remove from the oven, turn pan slightly to coat sides and bottom with melted butter.  Pour about 4 Tbsp. of the melted butter in a medium bowl to make your crumb topping later.  About 1 Tbsp. of melted butter will remain in the loaf pan to coat sides.  Put loaf pan aside to cool.

In a mix master, cream butter.  Add sugar and beat until fluffy.  Add in egg and vanilla until combined, scrapping the sides to make sure mixture is well-incorporated. Mix in milk, lemon juice and bananas until just combined.  Mixture will look curdled, this is normal.

Slowly add the flour, salt, baking soda, baking powder and chocolate chips stirring only until just combined. Pour into cooled loaf pan.

Make the crumb topping by combining the sugar, flour and melted butter. Crumble the mixture over the batter evenly. Bake at 350 degrees for 45-50 minutes or until done.

Or make 2 smaller loafs and bake for 30-40 minutes or until done (toothpick comes out clean).

Also great as muffins (bake about 18-24 minutes) or 3-4 mini loaves (bake 20-25 minutes).

Easily doubled for giving as gifts.

Alternative Recipe:
Amazing Cinnamon Banana Crumb Loaf

Amazing Cinnamon Banana Crumb Loaf

Ingredients:

Batter:

1 egg

1 cup sugar

1 stick butter

1 tsp. vanilla

1/2 cup milk mixed with 1 tsp. lemon juice

2 large or 3 medium-small overripe bananas, mashed

2 cups flour

1/4 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

Optional:  ½ cup chopped walnuts or pecans

Crumb Topping:

1/2 cup brown sugar (or powder sugar or sugar)

1/2 cup flour

4 + 1 Tbsp. melted butter

1 tsp. cinnamon

Directions

Preheat the oven to 350 degrees.  In the oven in your loaf pan melt your 4+1 Tbsp. Butter.  Once melted remove from the oven, turn pan slightly to coat sides and bottom with melted butter.  Pour about 4 Tbsp. of the melted butter in a medium bowl to make your crumb topping later.  About 1 Tbsp. of melted butter will remain in the loaf pan to coat sides.  Put loaf pan aside to cool.

In a mix master, cream butter.  Add sugar and beat until fluffy.  Add in egg and vanilla until combined, scrapping the sides to make sure mixture is well-incorporated. Mix in milk, lemon juice and bananas until just combined.  Mixture will look curdled, this is normal.

Slowly add the flour, salt, baking soda, baking powder and cinnamon stirring only until just combined. Pour into cooled loaf pan.

Make the crumb topping by combining the sugar, flour, cinnamon and melted butter. Crumble the mixture over the batter evenly. Bake at 350 degrees for 45-50 minutes or until done.

Or make 2 smaller loafs and bake for 30-40 minutes or until done (toothpick comes out clean).


Also great as muffins (bake about 18-24 minutes) or 3-4 mini loaves (bake 20-25 minutes).

Easily doubled for giving as gifts!

Alternative Recipe:
Add 3/4 cup chocolate chips to the batter for Chocolate Chip Banana Crumb Loaf

Smore Cookie Checkerboard Bars

Ingredients:

Your favorite Chocolate Chip Cookie Dough (uncooked)
I suggest:  Chewy Chocolate Chip Cookies

Your favorite Brownie Dough (uncooked)
I suggest:  Decadent Double Chocolate Brownies

Graham Cracker Crust:  Graham Cracker Pie Crust (but leave in bowl mixed and follow directions below)

1 1/2 cup mini marshmallows

Directions:

Preheat oven to 350 degrees.

If your brownie dough uses melted butter, make sure to melt it in a 13 X 9 X 1(or more) inch baking pan.  If not, melt 1 tbsp. butter in a 13X9X1 inch pan and spread melted butter evenly across bottom of pan.

Plop the cookie dough in large tablespoon full in a checkerboard pattern in buttered 13X9X1 inch pan alternating leaving the spots for the brownie batter empty, as shown in diagram below.  Use all cookie dough.
    ------------------------
|   C   B   C   B   C   B   |     B = brownie dough
|   B   C   B   C   B   C   |     C = Chocolate Chip Cookie Dough
|   C   B   C   B   C   B   |
|   B   C   B   C   B   C   |
    ------------------------

Mix 3/4 cup marshmallows into the brownie batter.  Spoon about 1/12 of the pie crust mixture into each empty space in your baking pan.  Press the pie crust lightly into each space.  Cover the pie crust with about 1/12 of the brownie batter.  Sprinkle the remaining 3/4 marshmallows on top of the brownie dough spots only.

Bake at 350 degrees until done about 35-45 minutes.

Serving Suggestion:  Great served warm topped with 1 scoop of vanilla ice cream and hot fudge sauce!

Graham Cracker Pie Crust

Ingredients:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Directions:
Mix together all ingredients and push into pie crust.  For crispier crust, bake 7-8 minutes until lightly browned. Then cool and fill with your favorite pie filling.  Great for key lime or lemon creme pies.

Also great as the bottom crust for dessert bars of all types!

Amazing Checker Board Bars

Ingredients:

Your favorite Chocolate Chip Cookie Dough (uncooked)
I suggest:  Chewy Chocolate Chip Cookies

Your favorite Brownie Dough (uncooked)
I suggest:  Decadent Double Chocolate Brownies

Directions:

Preheat oven to 350 degrees.

If your brownie dough uses melted butter, make sure to melt it in a 13 X 9 X 1(or more) inch baking pan.  If not, melt 1 tbsp. butter in a 13X9X1 inch pan and spread melted butter evenly across bottom of pan.

Plop in large tablespoon full in a checkerboard pattern in buttered 13X9X1 inch pan alternating between brownie and cookie dough, as shown in diagram below.  Use all dough.

    ------------------------
|   C   B   C   B   C   B   |     B = brownie dough
|   B   C   B   C   B   C   |     C = Chocolate Chip Cookie Dough
|   C   B   C   B   C   B   |
|   B   C   B   C   B   C   |
    ------------------------

Bake at 350 degrees until done about 35-45 minutes.

Serving Suggestion:  Great served warm topped with 1 scoop of vanilla ice cream and hot fudge sauce!

This also works great with other combinations such as:

Peanut Butter Cookie - Chocolate Chip Cookie
Peanut Butter Cookie - Brownie
Blondie - Brownie
Blondie - Peanut Butter Cookie

Chewy Chocolate Chip Cookies

Ingredients:

1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup  sugar
1  egg
2 teaspoons vanilla 
2 cups flour
2 tsp.cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 and 1/2 cups chocolate chips (pick your favorite dark/white/milk/semi-sweet)

Optional: 1/2 cup nuts

Directions:

1. Beat butter until light and creamy using a mix master. Add the sugars and beat until light and fluffy. Add in egg and vanilla, mix to blend scraping sides to make sure well-incorporated. Slowly add flour, cornstarch, baking soda and salt; and mix only until just combined, scraping sides as necessary.  Chill dough covered in refrigerator for at least 1 hour or up to a few days.
2. Preheat oven to 350 degrees.
3. Once chilled, roll the dough in your hands to form 1 1/2 inch balls (it will be crumbly).  Bake for 7-10 minutes, until barely golden brown at edges. Let cool on pan 5 minutes before coloing on a wire rack.
4. Enjoy!

Cauliflower Soup

Ingredients:

1 head of cauliflower cut into large chunks
2 potatoes cut into cubes (unpeeled)
1 large Vidalia Onion chopped
2 Tbsp. garlic minced
2 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper
8 cups chicken broth (or 8 cups water and 8 chicken bouillon cubes)
1 tsp. nutmeg
1 bay leaf
2 cups milk
salt and pepper to taste.

Directions:

1.  Preheat oven to 350 degrees.

2.  In a large baking dish (preferably with a lid) combine all chopped vegetables, garlic, olive oil, salt and pepper and stir until well coated.  Bake covered (cover with foil if your baking dish does not have a lid) at 350 for 1 hour until vegetables are tender.  You will want to mix the vegetables around 2-3 times while they are cooking.

3.  Once vegetables are tender, melt 1 tbsp. butter in a large soup pot.  Add cooked vegetables to soup pot.  Add all remaining ingredients except the milk and bring to a boil.  Then cover and simmer on medium-low heat for 30 minutes.  Add milk and return to medium heat until soup is warmed through.

4.  Turn off heat.  REMOVE THE BAY LEAF (Bay leaves are bitter, do not blend in the bay leaf).  Use an immersion blended to blend soup until thick and creamy.

5. Add additional salt and pepper to taste.  Serve hot.

Options:  Serve with grated cheese on top, scallions, croutons (or all 3) and ENJOY!!!

Decadent Double Chocolate Brownies

Ingredients:
1 stick butter (1/2 cup)
2 oz. Baker's Unsweetened Chocolate 
2 eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chocolate chips (your preference - milk, dark, semi-sweet or white)

Directions:
Preheat over to 350 degrees.

Melt butter over medium heat in saute pan. Add chocolate and cook until chocolate is melted and fully combined stirring constantly. Set aside to cool. In medium bowl whisk together eggs, sugar and vanilla. Add chocolate mixture to egg mixture and stir to combine. Add remaining ingredients and stir until just combined.   Add chocolate chips.  Pour into a greased 8X8 inch cake pan.

Bake in preheated oven for 30 to 35 minutes or until done. Let cool for 5 minutes at least before slicing. Goes great with ice cream, hot fudge or whipped cream, or simply serve by itself.

If you want to make more, simply double the recipe and bake in a 13X9 inch pan.

Best Ever Crock-Pot Pulled Pork Barbeque

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) Pork Shoulder (or boston butt)

Grandma’s Best Barbecue Sauce Ever:

Grandmas Best Barbecue Sauce Ever

1.  Mix ingredients for dry rub in large bowl.  

2.  Rinse pork shoulder and pat dry.  Place pork in bowl with spice and roll to cover using all of the rub.  Place the pork in a large crock-pot and cook on high for 6-8 hours.  Make sure to pour any extra dry rub over the top.

3.  While the pork is cooking, make your Grandma’s Best Barbecue Sauce Ever according to the directions.  You can even make the sauce a few days ahead.

4.  Once the pork is cooked, pour off the  juice and remove the fat cap and throw it away.    Add the barbecue sauce to the pork and cook in crock-pot for an hour or up to four hours on low.  Serve hot on buns.

Guilt Free Cabbage Soup

6 cups water

6 beef bouillon cubes

2 Tbsp. minced garlic

1 head chopped cabbage

1 minced Vidalia (sweet) onion

2 diced carrots

1 can green beans

1/2 teaspoon basil

1/2 teaspoon oregano

salt & pepper to taste

Put all ingredients in a large soup pot.  Cook on high, bring to boil.  Turn heat down to medium-low and simmer 30 minutes.  Serve hot. 

Carrot Soup

Peel and Chop into 1 inch rounds 1 bag of carrots (I like Trader Joe's multi-colored carrots)
1 vidala onion chopped into large slices
2 large potatoes chopped into cubes
2 tbsp. butter
8 cups chicken broth (or 8 cups water and 8 chicken bouillon cubes)
2 Tbsp. parsley
1 tsp. nutmeg
2 bay leaves
1 + 1 tsp. pepper
1 tsp. salt (plus more to taste)
2 cups milk

1.  Preheat over to 350 degrees.  In a large baking dish place chopped vegetables.  Pour over 2 tbsp. olive oil.  Add 1 tsp. salt and 1 tsp. pepper.  Stir to coat.  Bake for 1 hour or until vegetables are tender.

2.  In large soup pot melt 2 tbsp. butter.  Add roasted vegetables and all remaining ingredients except for the milk.  Bring to a boil.  Turn down to medium-low, cover and simmer for 30 minutes.  Remove Bay Leaves.

3.  Add milk.  Cook for 5-10 minutes on medium-low to heat.  Use immersion blender to blend soup to a thick consistency.  Serve hot.

Homemade Candy Bars

Ingredients:
1 1/2 cups graham cracker crumbs
1 stick butter
1 cup semi-sweet chocolate chips1 cup peanut butter chips3 1/3 cups rice krispies1/2 cup chopped nuts
1 can fat free sweetened condensed milk

Directions:
Preheat oven to 350 degrees.  In an 8 X 8 inch baking melt the butter in the oven.  Remove from oven.  Add the graham cracker crumbs and Stir with a fork until combined.  Press into bottom of dish.  Spread chocolate chips evenly over the crust.  Pour 1/2 of the rice krispies evenly over top.  Spread peanut butter chips evenly over top.  Spread nuts evenly over top.  Spread remaining rice kirsipies evenly over top.  Pour over the sweetened condensed milk evenly to cover.  Bake for 25 minutes or until edges are lightly brown.  Wait 5 minutes before cutting.  Serve warm.  Optional - top with ice cream or whipped cream.