Peanut Brittle

2 C sugar
1 C light corn syrup
1/2 C water
1 C butter
2 C unsalted roasted peanuts
1 teas baking soda
candy thermometer

Combine 1 st 3 ingredients in a large pan.  Measure the rest of the ingredients out and have ready to add to boiling sugars.  Butter two cookie sheets.  Cook & stir sugars until dissolved.  When syrup boils, blend in the butter.  Stir frequently after 230 degrees, add nuts at 280 degrees and stir constantly until 305 degrees.  Remove from heat, quickly stir in baking soda. Pour onto 2 buttered cookie sheets.  I'm not sure if my thermometer is off, but I didn't get to 305 degrees before I saw scorching on bottom of pan....I went as long as I could, stirred in the baking soda and dumped on cookie sheets.  It is good to have another person in the room for help pouring if needed, the brittle gets hard very quickly.  I remember why I haven't made this too often.....it's tricky :)

Molasses Cookies

1 C shortening (or coconut oil)

1/2 C softened butter (1 stick)
2 C sugar
2 eggs beaten
1/2 C molasses
Mix this first part together in a mixer.  Plug your nose, it stinks.

4 C flour (1/2 white, 1/2 whole wheat or all white)
1 1/2 tablespoon ginger
4 teas baking soda
2 teas cinnamon
1 teas salt
Mix the dry ingredients together, then add to the moist mixture above

Roll the dough into balls in your hands, then roll in white sugar.  At Christmas, I use colored sugar. Place the cookie on a greased cookie sheet or parchment paper.  Bake in 350 degree oven for 10-12 minutes.

makes about 4 dozen

Black Bean, Corn and Chicken Soup

• 1 Tb olive oil
• 2 C or 2 large onions diced
• 2 Tb minced garlic
• 2 large celery stalks diced (1 C)
• 2-3 cups cooked chicken (I used a rotisserie chicken from the store)
• 6C chicken broth
• 1 teas dried thyme
• 2 (16 ounce) cans black beans
• 1 (10 ounce) package frozen corn or small can
• 1 (14.5 ounce) can diced tomatoes
• 1 jalapeno pepper, stemmed, seeded and minced or small can diced chilies
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• Serve with tortilla chips
• Add grated Monterey Jack cheese on top
• Optional fresh lime wedges as garnish

Directions

1. Add oil to large soup pan, then onions and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring
2. Add beans, corn, tomatoes, pepper, cumin and chili powder.  Do not drain any of the cans.  Simmer for 30 minutes or more.
3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Cheeseball

2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar  (5 oz.) KRAFT ROKA Blue Spread

1 jar  (5 oz.) KRAFT Old English Spread

1/2 tsp. garlic powder +

1/8 tsp. cayenne pepper +

1 Tb. minced dehydrated onion +

MIX ingredients until well blended. I use my mixer with the small bowl.  Refrigerate 2 hours if you can wait that long.  I waited overnight and used a large ice cream scoop to make the ball shape/

If you want an old fashioned cheese ball, you can roll it in nuts and fruit, but I never have...I just serve as a dip with RITZ Crackers. 

Kraft discontinued Blue Roka for a couple of years.  After many protests and cracker burnings, they brought it back for the holidays.  I was told it was at Meijer's, but good luck, I bought quite a few of them.  

for Ball:

3/4 cup  chopped PLANTERS Pecans

1/4 cup dried cranberries

on wax paper and shape into a ball

  

Glazed Salmon - maple, ginger and brandy

Marinade (can be used for pork tenderloin or boneless chicken also):

1/2 C maple syrup
1/4 C liquid aminos (or soy sauce)
1/3 C C M brandy
2 Tablespoons lime juice
2 teaspoons grated ginger or 1/8 teas ginger powder
1/2 teas salt
1/2 teas pepper
2 crushed garlic cloves

Combine in a large zip lock bag.

Add about 8 (6 oz 1" thick) salmon fillets, chicken or pork tenderloin filets.

Marinade for about 30 minutes, turning bag at least once.  Remove meat from bag and discard.

Preheat broiler pan coated with cooking spray.  Broil 11 minutes or until fish flakes easily when tested with a fork.  I usually cook on foil on the grill.  The marinade should sizzle and be a little caramelized on the tin foil for the most flavor.

Minestrone with Roasted Vegetable

mmmm  I've been on vacation and wanted something home-made and healthy!  This was a winner!

Pre-heat oven to 450 degrees.
1 Large onion (fennel bulb is what the recipe called for and what I used) quartered, cored and cut into 3/4 " pieces
3 inner ribs celery, cut into 2 " pieces
2 large carrots, peeled and cut into 1" pieces
3 Tb olive oil


Toss veggies and oil in large bowl, season with salt and pepper.  Spread out on a cookie sheet lined with foil.  Roast for 10 minutes, turn and toss, then roast for another 20 minutes, turning veggies every five minutes, until nicely browned and tender when pierced with a fork.  Let cool about 15 minutes and chop coarsely.

While veggies are roasting, combine the following in a large pot.

1 -14.5 oz can cannellini beans - not drained (any white bean will do)
1 - 14.5 oz can kidney beans - not drained
1 - 28 oz petite diced tomatoes
1 Tablespoon fresh rosemary
3 Tablespoons fresh flat-leaf parsley (I only had dried parsley)

1/4 lb. dried small pasta - cooked, drained and set aside  (a bit of olive oil will help it not stick together)

Let soup simmer and add roasted, chopped veggies when they are ready.  Add about a cup of water if needed for right consistency.  Add cooked pasta to each bowl when it's time to serve, mix and garnish with cheese.

1/4 lb. dried small pasta - cooked and drained (a bit of olive oil will help it not stick together)

1/2 C finely grated Parmegiano-Reggiano or Parmesan

Enjoy!  Healthy and filling!

Spinach and Mushroom Quiche

Ingredients

• 1/4 C real bacon pieces 
• 4 eggs, beaten
• 1 1/2 cups light cream
• (instead of eggs and cream, I used 1 1/4 C egg beaters)
• 1 teaspoon chopped garlic
• 1 Tablespoon olive oil
• 2 Tablespoon water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups chopped fresh mushrooms
• 1/2 cup chopped onions
• 1 cup shredded Swiss cheese
• 1/4 cup shredded Parmesan cheese to sprinkle on top
• 1 ready made pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bacon in a large, deep skillet with the spinach, onion, mushrooms, water, olive oil and garlic. Cook over medium high heat until veggies are tender. Drain any excess liquid and set aside.
3. In a large bowl, whip together eggs, cream, (or egg beater) salt, and pepper. Stir in veggie mixture and Swiss cheese. Transfer to the pie crust. Top with remaining cheese.
4. Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

I served this for dinner with steamed broccoli and whole cranberry sauce.  It was colorful, healthy (don't count the crust) and delicious!  I found this online and simplified and lightened it up:  http://allrecipes.com//Recipe/Belle-and-Chrons-Spinach-and-Mushroom-Quiche/Detail.aspx