Tuesday, December 13, 2016

Wassail

Wassail
8 c apple cider
2 c orange juice
1- 46 oz can pineapple juice
2- 3" cinnamon sticks
1 T whole cloves
1/2 c honey

1. Place all ingredients in a slow cooker and cook on high for two hours. Strain out cinnamon sticks and cloves before serving.



Tuesday, October 11, 2016

Mixed Berry Scones

Mixed Berry Scones (Cook's Country)
Scones
1 3/4 c frozen mixed berries, roughly chopped
3 T powdered sugar
3 c flour
12 T cold butter, cut into 1/2" chunks, separated
1/3 c sugar
1 T baking powder
1 1/4 t salt
1 c milk
1 egg + 1 yolk
Glaze
2 T butter
1 T honey

1. Preheat oven to 425* and line a jelly roll pan with parchment paper.
2. Toss berries in powdered sugar and set aside in freezer.
3. In food processor, combine flour, 6 Tablespoons butter, sugar, baking powder, and salt until butter is fully incorporated; add remaining butter and pulse until butter is reduced to pea-sized pieces.
4. Transfer mixture to a medium bowl and stir in berries.
5. In a separate small bowl, combine milk and eggs.
6. Make a well in the center of the flour mixture and pour in egg mixture; using a rubber spatula, gently stir together, scraping down the edges of the bowl, until just combined. Don't overmix. Dough will look shaggy.
7. Turn the dough out on a well-floured surface and knead briefly until dough just comes together. Using a dough scraper, form the dough into a 12"x4" rectangle; cut dough into four equal rectangles, then cut each of those in half diagonally (8 triangles total).
8. Transfer scones to prepared pan and bake until light brown, about 15-18 minutes, rotating pan halfway through.
9. While the scones bake, combine butter and honey in a small microwave-safe bowl and heat until butter is melted; stir and set aside.
10. Remove scones from oven and brush tops with honey butter glaze. Return scones to oven and bake for an additional 5-8 minutes, until golden brown. Transfer to wire rack to cool for 10 minutes.


Tuesday, October 4, 2016

Loaded Baked Potato Soup

Loaded Baked Potato Soup
1 lb bacon, roughly chopped and slightly frozen
1 yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken broth
salt and pepper, to taste
4 c heavy whipping cream
green onions, Cheddar cheese, sour cream (opt)

1. In a large pot over medium heat, fry bacon until crispy; remove bacon and set aside on paper towels to drain.
2. In bacon fat, cook onions, carrots, and celery until onions are clear; add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth, salt, pepper, and half of the bacon.
4. Over medium-high heat, simmer for 25 minutes, or until potatoes are soft. At this point, you could mash some (or all) of the potatoes. Add cream and simmer for 5 more minutes.
Serve in a bread bowl topped with remaining bacon, and other toppings.


Tuesday, September 20, 2016

(Chicken) Pesto Pasta

(Chicken) Pesto Pasta
16 oz penne or rotini
2-4 chicken breasts, diced (opt*)
salt, pepper, olive oil
1 1/2 c whipping cream
1/2 c pesto
1 c Parmesan cheese, plus more for garnish
2 roma tomatoes, diced

1. Boil noodles in salty water.
2. Pat chicken dry, season with salt and pepper, and cook in a little bit of olive oil.
3. Once chicken is cooked, stir in cream, pesto, and cheese.
4. Drain noodles and add to chicken; mix well.
Garnish with tomatoes and more cheese.
*If not using chicken, just mix remaining ingredients with cooked, drained pasta.


Tuesday, August 2, 2016

One Pan Italian Chicken Dinner

One Pan Italian Chicken Dinner
3 chicken breasts, cubed
2 cans green beans, drained
6 large red potatoes, diced
1 stick butter, cubed
1 envelope zesty Italian dressing mix

1. Preheat oven to 350* and grease a 9x13 pan.
2. Place chicken down the center of the pan, lay green beans and potatoes on either side of chicken.
3. Arrange pats of butter on top of chicken and vegetables; sprinkle with Italian dressing mix.
4. Cover with foil and bake for an hour.

Tuesday, July 26, 2016

Strawberry Lemonade

Strawberry Lemonade
2 c sugar
1 c frozen strawberries, thawed
8 c water, separated
2 c lemon juice

1. In a medium pot, stir together sugar, strawberries, and 2 cups water; cook until sugar dissolves and strawberries begin to break down.
2. Remove strawberries and pulverize; return to pot and cook for a few more minutes.
3. Strain through a fine sieve into a pitcher and discard solids; stir in lemon juice and remaining 6 cups water.


Tuesday, July 19, 2016

Frosted Mini Wheat Cookies

Frosted Mini Wheat Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 1/2 c frosted mini wheat crumbs
1 1/2 c chocolate chips


1. Preheat oven to 350* and lightly grease a cookie sheet.
2. In a medium bowl, cream butter and sugars; add egg and vanilla.
3. In a small bowl, combine flour, baking soda, baking powder, and salt; mix in to butter mixture.
4. Add in crumbs, then chocolate chips.
5. Spoon on to cookie sheet and bake for 12-15 minutes, until edges are golden brown.