Penuche Fudge

Whoa- this is rich, but we loved every bite!

1 can (5 oz) evaporated milk

1 1/2 cups packed light brown sugar

5 oz. (1 1/4 sticks) unsalted butter

1/4 tsp salt

1/2 cup confectioners sugar

1 tsp pure vanilla extract

3 oz. toasted walnuts, chopped

Coat a 5 x 10 inch loaf pan with cooking spray.  Line with plastic wrap leaving a 2 inch overhang on 2 sides.  Bring Evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly.  Reduce heat to medium low and simmer, stirring frequently, until mixture registers 236 degrees, about 25 minutes.  Transfer to a mixer bowl, and beat in confectioners sugar on low speed.  Scrape down sides of bowl as needed. Increase speed to medium and beat and beat until mixture is thickened and smooth, 2-4 minutes. Reduce speed to low, and add vanilla and walnuts.

Spread mixture in pan, smoothing top.  Refrigerate uncovered, until firm about 25 minutes.  Un mold fudge using plastic overhang and discard plastic. 

Oreo Fudge

We made a few treats for Christmas and I want to make sure I don't lose this one!

1 12 ounce can evaporated milk

4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey’s milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies

1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo’s.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.

Kneaders Rosemary Focaccia

This is a great recipe to serve along side a chowder or casserole!  One of our favs. (you might want to double it!)

1 TBSP dry yeast

1 TBSP sugar

1 cup warm water

2 1/2 cups flour

1 tsp salt

2 TBSP rosemary

1 TBSP butter

1/4 tsp sea salt

Place yeast, sugar and water in large bowl and allow mixture to become bubbly.

Mix in 1 TBSP butter, salt, and 2 cups of flour

Add one T of fresh chopped rosemary

Knead for about 10 minutes by hand 

oil a bowl, put dough in and cover with a towel

Let rise in a warm place for one hour until doubled.

Punch down dough and divide in half

spray baking pan with spray

Shape dough into 2 small rounded loaves

Sprinkle with remaining 1 T rosemary over the loaves 

cover and let rise until double (45 minutes)

Pre heat oven to 375

Bake for 15-20 minutes, until lightly browned

Remove fro oven and brush with remaining butter and sprinkle with salt.

Roasted Chicken with balsamic vinegrette

Very tasty and very strong flavor!  If you like balsamic- then this is the recipe!  Serve with pasta, salad or roasted vegetables to subdue the balsamic awesomeness.  I thickened the sauce with cornstarch to make it really stick to the chicken.

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• Salt and black pepper
• 1 (4-pound) whole chicken, (I use chicken breasts)
• 1/2 cup low-salt chicken broth
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Roasted pepper sauce

My new favorite substitute for tomato sauce!

Ingredients:

2 red peppers, cut in half and remove seeds
1 yellow pepper, cut in half and remove seeds
1 orange pepper, cut in half and remove seeds
2 1/2 cups fusilli pasta
2 chicken breasts, cut into large dice
2 tablespoons olive oil
1 small onion, chopped
1/4 teaspoon red chili flakes (or less depending on your taste)
2 cloves garlic, minced
Splash of white wine (about 2 tablespoons)
1/2 cup chicken broth
1/4 heavy cream
1/2 cup green peas, thawed if frozen
Salt and fresh ground pepper to taste
Grated parmesan to garnish

Directions:
1. Preheat oven to 500 degrees or broil.

2. On a cookie sheet, place peppers and drizzle each one with olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife, cut into large pieces and set aside.

3. In a large pot of salted boiling water, add pasta and cook until al dente, about 10 minutes. Drain pasta and reserve.

4. Heat the olive oil in a sauté pan over medium heat. Add the chicken and sprinkle with a little salt and fresh ground pepper. Cook the chicken until it is brown on all sides. Set aside and keep warm.

5. To the sauté pan, add the onions, chili flakes and garlic. Cook until the onions are soft and translucent. Add a splash of white wine and cook until the wine has evaporated. Add the reserved peppers, chicken broth and cream. Bring to a boil and remove it from the heat.

6. Purée sauce in a blender (hot liquid, be careful!) until very smooth, about 1 minute.

7. In the pan used to cook the pasta, combine the cooked pasta, pepper sauce, peas and cooked chicken. Toss gently to coat the pasta and warm the peas. Check the seasoning and add salt and pepper if needed.

8. Serve, garnished with some grated parmesan.

Paula's Zucchini Bread

We really liked this recipe for Zucchini bread (even though mom's is pretty hard to beat!)  It is very "nutmeggy"  I substituted half of the oil for applesauce and added a tad more zucchini puree-  Moisty goodness!

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Simple Orzo Salad

Ingredients

• 1 tablespoon garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup olive juice from can
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red chili flakes
• 1 teaspoon black pepper
• 1 carrot, peeled and diced
• 1/2 cup diced black olives
• 1/2 cup diced green olives
• 1/2 cup diced marinated artichoke hearts, diced
• 1/2 cup roasted red bell pepper, diced
• 1/2 cup diced celery
• 1/2 red onion, minced
• 3 cups cooked orzo
• 1 cup feta cheese
• 8 to 10 Bibb lettuce cups
• 1/2 cup diced Roma tomatoes

Directions

In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.

Add orzo to marinated vegetables, toss, then add feta and toss again.

Serve in lettuce cups and top with tomatoes

Homemade tortillas

2 cups plain flour
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp. butter, softened
1/2 warm water

Place flour, baking powder and salt into a bowl and mix. Rub in the butter with your fingers until it resembles breadcrumbs. Pour in the warm water and mix with your hands until it becomes a smooth dough. Divide into 8 balls, place them on a plate and cover with a clean dish cloth and let rest for 10 minutes.

After 10 minutes roll each ball into a 6 to 8 inch circle ( the thinner it is the softer it will be and easier it is to wrap or roll when it's cooked).

Grill each piece of pancake in a dry non stick pan for about a minute and a half on each side until the pancake turns white and puffs up a little and develops some light brown brown spots. I liked mine a little pale and dainty looking.

Crumb Cake

Cake:

1 box yellow cake mix

1 1/4 cups sour cream

1/3 cup vegetable oil

3 eggs

1 tsp cinnamon

1/2 tsp nutmeg

Crumb topping:

3 3/4 cups flour

3/4 cup brown sugar

2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 cups (3 cubes) butter, melted

Glaze:

1/2 cup plus 2 TBSP confectioners' sugar

2 TBSP sour cream

1. Combine cake ingredients and bake for 20-25 minutes at 350 degrees.

2. Stir crumb mixture together and sprinkle over cooked cake.  Bake additional 15 minutes.

3.  Let cool and drizzle with glaze.

Nonna's Lemon Ricotta Muffins

Delicious Breakfast!

2 c. all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c plus sugar, plus more for sprinkling
1/2 c (1 stick) unsalted butter, room temperature
zest of 2 lemons, finely grated
1 c. ricotta cheese
1 large egg
1 tbsp fresh lemon juice
1/2 tsp vanilla extract (I used almond)
1/3 c thinly sliced almonds

Line 12 muffin cups with paper liners. Preheat oven to 350 degrees F.

Whisk the dry ingredients in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in ricotta. Beat in egg, lemon juice and vanilla extract. Add the dry ingredients and stir until blended ( the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and sugar over the muffins. Bake until the muffins become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Lemon Ricotta Cookies with Lemon Glaze

These turned out very moist and cake-like.  Very refreshing taste!

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
2 eggs
1 (15-ounce) container whole-milk ricotta cheese*
zest of 1 lemon
3 tablespoons freshly squeezed lemon juice

Glaze

1 1/2 cups confectioners' sugar
zest of 1 lemon
3 tablespoons freshly squeezed lemon juice

For the cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

PF Chang's Wraps

We love P.F. Chang's, but unfortunately going there often is not in the budget so I decided to see if I could replicate one of our favorites there!  They weren't exactly the same, but still a very tasty alternative!

MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole

Mix all ingredients for "cooking sauce" and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. THen pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Creamy Scalloped Potatoes

4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

Preheat oven to 350 degrees.

Slice potatoes very thinly.
Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubby and…bubby. Allow potatoes to sit 15 minutes before serving.

Adapted from: Pioneer Women

Cheese Muffins

Definitely better warm! You can use whatever cheeses you have!

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

Adapted from: Pioneer Women

Apricot crumble bars

Very buttery and delicious.

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. 

Adapted from: Pioneer Women

Lime Chicken Tacos

We served these with homemade tortillas and cafe rio black beans!  MMMM!

Ingredients:
1 ½ lbs boneless skinless chicken breasts (cut into small pieces)
1/8 cup red wine vinegar
½ lime (juiced)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 green onions (chopped)
2 garlic cloves (minced)
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato (diced)
¼ cup shredded lettuce
¼ cup Monterey jack cheese
¼ cup salsa
Sour cream (optional)

Step 1: Add a little oil to the pan and sauté chicken pieces in the pan for 20 minutes over medium-high heat. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for another 10 minutes.
Step 2: Warm tortillas and add chicken mixture to each one evenly. Top with cheese, tomato, lettuce and salsa.
(Makes 4 servings)