Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Apple Cinnamon Casserole

Apple Cinnamon Casserole
2 cans pre-made cinnamon roll dough
1 can apple pie filling
1/2 chopped walnuts or pecans

1. Preheat oven to 350* and grease a 9" square pan.
2. Mix all ingredients in a bowl and pour in pan.
3. Bake for about 20 minutes, until golden brown. Top with packaged icing.

Slow Cooker Butternut Squash Thai Soup

Slow Cooker Butternut Squash Thai Soup
2 lb butternut squash, peeled and diced
21 oz unsweetened coconut milk
3 c chicken broth
3 t onion powder
1-3 t sriracha, to taste
juice of 2 limes + zest of 1 lime, separated
1 t garlic powder
1 t curry powder
3 t salt, or to taste
1/4 c chopped cilantro
1/4 c chopped cashews
1/2 t red chili pepper flakes (opt)

1. Add butternut squash, coconut milk, chicken broth, onion powder, sriracha, lime juice, garlic powder, and curry powder in a slow cooker; cover and cook on high for 2-3 hours (or on low for 4-5 hours).
2. Using an immersion blender (or regular blender or food processor), blend soup; add salt to taste and additional milk, if desired.
3. In a small bowl, combine cilantro, cashews, red chili pepper flakes, and lime zest; sprinkle over individual servings of soup. 

Classic Chex Mix

Classic Chex Mix
3 c corn Chex
3 c wheat Chex
3 c rice Chex
2 c pretzel sticks
2 c mixed nuts
1/2 c butter
3 T Worcestershire sauce
6-12 dashes Tabasco sauce
3-5 cloves garlic, minced
1 t seasoned salt
1/4 t onion powder

1. Preheat oven to 250* and line two baking sheets with foil.
2. In a large bowl, mix cereal, pretzels, and nuts.
3. In a small bowl, mix remaining ingredients and microwave until butter is melted; stir together and toss with cereal mixture.
4. Transfer mix to baking sheet and bake for 75 minutes, stirring every 15 minutes.

Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce

4 eggs
1- 15 oz can pumpkin puree
1 c heavy whipping cream
1 c half & half
3 T melted butter, cooled
1 1/2 c sugar
2 t vanilla
1 T pumpkin pie spice
1 loaf day-old bread, diced into small pieces
Caramel Sauce:
1 c butter, softened
1 c heavy whipping cream
1 c packed brown sugar
1/2 c toasted pecans, chopped (opt)

1. Preheat oven to 350* and lightly grease a 9x9 pan.
2. In a large bowl, whisk together eggs, pumpkin, cream, half & half, butter, sugar, vanilla, and pumpkin pie spice. Toss in bread pieces and coat evenly.
3. Pour everything into the pan, cover with foil, and bake for 20 minutes; remove foil and bake for an additional 45-55 minutes.
4. Make the sauce toward the end of the bread pudding baking time. In a medium pot, stir together butter, cream, and brown sugar; bring to a boil. Reduce to a simmer, stir in pecans, and cook until it begins to thicken, about 5 minutes. Pour over bread pudding just before serving.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

Texas Brownies

Texas Brownies
1 c chopped pecans
1 c butter
1/2 c chocolate chips
2 c sugar
1 1/2 c flour
1/2 c cocoa
4 eggs
1 t vanilla
3/4 t salt
1- 10.5 oz bag marshmallows

1. Preheat oven to 350*; place pecans on a cookie sheet and bake for 9 minutes. Keep the oven on.
2. In a large microwave-safe bowl, microwave butter and chocolate chips together stirring every 30 seconds until chocolate is melted and mixture is smooth.
3. Whisk in sugar, flour, cocoa, eggs, vanilla, and salt; pour batter in to a greased 10x15 jelly roll pan.
4. Bake for 20 minutes; top with marshmallows and bake for another 9 minutes, until marshmallows are golden brown. Meanwhile make the frosting recipe that follows.
5. Drizzle frosting over marshmallows and sprinkle with pecans.

Frosting
1/2 c butter
1/3 c cocoa
1/3 c milk
2 c powdered sugar, sifted
1 t vanilla

1. In a medium pan, heat butter, cocoa, and milk over medium heat until butter is melted; stir constantly for another 2 minutes until it starts to thicken up.
2. Remove from heat and whisk in powdered sugar and vanilla.

Carrot Cake

Carrot Cake
2 c flour
2 c sugar
2 t baking soda
1 T cinnamon
1/2 t allspice
1/2 t ginger
1 t salt
4 eggs
1 c vegetable oil
1/2 c milk
3 c grated carrots (about 6-8 carrots)
1 1/2 c chopped pecans (opt)
Frosting:
2- 8 oz pkgs [light] cream cheese, room temperature
1/2 c butter, room temperature
4 c powdered sugar
2 t vanilla
1/2 c chopped pecans (opt)

1. Preheat oven to 350*; grease and flour 3- 9" round pans and line the bottoms with parchment paper.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, ginger, and salt; add eggs, oil, and milk.
3. Use a hand mixer to blend everything well; fold in carrots and pecans.
4. Pour into pans and bake for 40 minutes; let cool for 5 minutes, remove from pans, and place on waxed paper to cool completely.

5. For the frosting, add everything except the nuts into a medium bowl and beat with a hand mixer until fluffy; fold in pecans.

6. Layer the cakes with frosting in between each and then cover the outside with frosting as well.

Nutella Granola Bars

Nutella Granola Bars
2 c oats
1 c shredded coconut
1 c almonds
3/4 c Nutella (or peanut butter)
1/2 c honey
1/4 t salt
2 t vanilla
1 1/2 T canola oil
1 c chocolate chips

1. Preheat oven to 350* and line a 9x9 or 9x13 pan with wax paper.
2. Spread the oats, coconut, and almonds on a cookie sheet and toast in the oven for 10 minutes.
3. Put the oat mixture in a medium bowl and set aside.
4. In a small saucepan, heat Nutella with honey and salt until melted and smooth; take off heat and stir in vanilla.
5. Pour Nutella sauce over oat mixture and toss to combine; stir in oil and let cool slightly before stirring in chocolate chips.
6. Press mixture firmly into pan and refrigerate for a few hours to harden before cutting into bars.

English Toffee

English Toffee
2 c sugar
2 c butter, softened
6 T water
2 c chocolate chips
1 c chopped pecans, toasted (opt)
1. Place sugar, butter, and water in a medium pan; stir frequently, if not constantly, with a wooden spoon, over high heat. Toffee will come to a rolling boil.
2. When toffee becomes golden brown, turn it out on to a 9x13 pan.
3. About 3-5 minutes later, sprinkle with chocolate chips; spread melting chips over the entire surface of the toffee and then sprinkle with pecans.
4. Let chocolate cool completely (a few hours) and then break into pieces before serving.

English Apple Pie

English Apple Pie
4 large [Granny Smith] apple, peeled and sliced
1/2 c sugar
2 t cinnamon, separated
1/2 c butter
1/2 c brown sugar
1 c [wheat] flour
3 T water
1/2 c chopped pecans (opt)

1. Preheat oven to 375*.
2. In a large bowl, toss apples in sugar and 1 teaspoon cinnamon; dump in to pie plate.
3. Using the same bowl (no need to dirty more dishes), beat butter and brown sugar together; mix in flour, water, remaining teaspoon of cinnamon, and pecans.
4. Spoon dumpling mixture over apples, place on the lowest rack in oven, and bake for 45 minutes.

Nutella Baklava

Nutella Baklava
1/4 c honey
1/4 c water
2-4 cinnamon sticks
1 c Nutella
1/2 c almonds, roughly chopped
1/2 c walnuts, roughly chopped
1/2 c shredded coconut
1 t ground cinnamon
1/4 t salt
2 puff pastry sheets
a scant 1/4 c softened butter, melted

1. Preheat oven to 400*; foil and butter a cookie sheet.
2. In a small pot, combine honey, water, and cinnamon sticks; warm over low heat until honey dissolves, stirring occasionally.
3. Bring heat up to medium and allow to boil for about 5 minutes; take off heat and set aside.
4. Unfold puff pastry and cut along folds so that each sheet is in three sections; cut each section into fourths (24 total squares).
5. Place squares on cookie sheet and brush each one with a little bit of butter.
5. Microwave Nutella for 45 seconds; spread a dollop (about a tablespoon) on 16 of the squares.
6. Combine nuts, coconut, cinnamon, and salt in a bowl and sprinkle evenly over Nutella squares. Lay one Nutella square on top of another and top with a plain square. You should end up with 8 stacks.
7. Bake for 20-25 minutes; drizzle with honey syrup before serving.

Stollen

Stollen is a traditional German cake, typically eaten during the Christmas season.
(I tweaked this recipe from Food Network)

Stollen
For the Fruit:
1 c mixed dried fruit (I used dried pineapple and cranberries)
1 c raisins
1/4 c dark rum (or orange juice)
For the Sponge:
1 pkg (or 2 1/4 t) yeast
1/4 c warm water
2/3 c warm milk
1 t honey
1 c flour
For the Dough:
1/3 c honey
1 egg, beaten
1/2 c butter, softened
zest of 1 lemon
1 t salt
1/2 nutmeg
1/2 c chopped almonds, toasted
3-4 c flour
For the Filling:
2 T butter, melted
2 t cinnamon
3 T sugar
For the Topping:
1/2 c powdered sugar

1. Prepare Fruit: Combine the mixed fruit, raisins, and rum; cover and set aside; shake every so often to coat the fruit with the rum.

2. Prepare Sponge: In a large bowl, sprinkle the yeast in to the water to soften; add the milk, honey, and flour. 3. Cover the bowl with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
4. Make dough: In stand mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, nutmeg, almonds, and 2 cups of the flour to the sponge; using the paddle, beat the mixture on medium low speed for 2 minutes.
5. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl (or in my case, until you start to see flour hanging out at the bottom of the bowl, not getting mixed in).
6. Change to the dough hook; continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
7. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil; cover with a kitchen towel and let rise until doubled, about 1 hour.
8. Shape and Fill: Turn the dough out onto a slightly greased surface; divide the dough in half and roll each half into a 7x9-inch oval.
9. Brush the melted butter over the top of the ovals; combine the cinnamon and sugar, and sprinkle over one half of each oval, lengthwise.
10. Fold the dough in half lengthwise and carefully lift onto cookie sheet lined that's been lightly greased or lined with parchment paper; press lightly on the folded side of the dough to help the loaf keep its shape during rising and baking.
11. Second rise: Cover with a kitchen towel and let rise for 45 minutes.
12. Preheat oven to 375*; bake for 25 minutes. Immediately place loaves on a cooling rack.
13. Sprinkle heavily with powdered sugar just before serving.

Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars
1 c butter-flavored shortening
1/2 c peanut butter
1 cup brown sugar
2 eggs
1/2 t almond extract
1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/4 c chocolate chips
1- 11.75 oz jar hot fudge topping
1/2 c chopped walnuts (opt)

1. Preheat oven to 350*; foil-line and grease a jelly roll pan.
2. In a large bowl, cream together shortening, peanut butter, and brown sugar with an electric mixer at medium-high speed; beat in eggs and almond extract until smooth.
3. Add flour, baking powder, and salt; mix at low speed until thoroughly combined.
4. Spread evenly in prepared pan.
5. Bake 18-20 minutes or until it passes the toothpick test; cool in pan, on wire rack.
6. Place chocolate chips in a large microwave-safe bowl and microwave for 1 minute; stir.
7. Microwave and stir in 15-second intervals until melted and smooth; stir in hot fudge and then microwave for another 15 seconds. Spread over warm peanut butter bars and sprinkle with walnuts.
8. Chill for 1 hour, or until chocolate layer is firm, and serve. Store in the refrigerator.

Aloha Bread

Aloha Bread
3/4 cup butter, softened
2 cups sugar
4 eggs
2 over-ripe bananas
4 cups [wheat] flour
2 t baking powder
1 t baking soda
1 t salt
1- 20 oz can crushed pineapple, undrained
¾-1 cup chopped pecans
1 cup coconut flakes

1. Preheat oven to 325*; grease 2 loaf pans and set aside.
2. In a large mixing bowl, cream butter, and sugar; add eggs; stir in bananas.
3. In separate bowl, mix flour, baking powder, baking soda, and salt; blend well into banana mixture, but be careful not to over mix.
4. Stir in pineapple, pecans, and coconut; mix on low speed until blended.
5. Pour into pans; bake for 60-80 minutes, until passes toothpick test.

Peanut Butter Chocolate Granola Bars

Peanut Butter Chocolate Granola Bars
1 egg white
1/2 c chunky peanut butter
1/3 c brown sugar
1/4 c honey
6 T butter, melted
2 c old-fashioned oats
1/2 c chopped almonds
1 c sweetened coconut flakes
2/3 c chocolate chips

1. Preheat oven to 350* and grease a 1/4 baking sheet. (If you don't have a 1/4 baking sheet, double the recipe and just use a regular baking sheet.)
2. In a medium bowl, use a hand mixer to beat the egg white until it starts to stiffen.
3.Stir in peanut butter, brown sugar, and honey; add butter, oats, almonds, and coconut. Sprinkle in chocolate chips.
4. Press lightly in to baking sheet to form an even layer; bake until edges begin to brown, about 15-20 minutes.
5. Remove from oven and let cool at least an hour before cutting.

Spinach Artichoke Penne

Spinach Artichoke Penne
1 lb [whole wheat] penne pasta
2 T olive oil, separated
1- 14 oz can artichoke hearts, drained and quartered
2 c spinach, cleaned and dried
1/2 onion, coarsely chopped
1/2 c chicken broth
1 c walnuts
2 cloves of garlic, minced
1/2 pint half & half or heavy whipping cream
1 t salt
1 t pepper
1 c Parmesan cheese

1. Cook pasta to al dente; drain and set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat; add artichokes to heat up and brown slightly.
3. Meanwhile, place spinach, onion, chicken stock, walnuts, garlic, whipping cream, salt, pepper, and remaining tablespoon olive oil in food processor and blend well (do yourself a favor and do not try the sauce before you blend with artichokes and pasta).
4. Stir spinach sauce into artichoke skillet and loosely cover with lid; simmer over medium-low heat for about 2 minutes.
5. Stir pasta and cheese into skillet and heat for 1 minute. Serve.

Banana Walnut Bread

Banana Walnut Bread
5 over-ripe bananas
1 cup sour cream
4 eggs
1 T vanilla
4 cups flour
2 cups sugar
2 t baking soda
2 t baking powder
1 t salt
3/4 t cinnamon
1 cup butter, softened
1 1/2 - 2 cups walnuts
2 cups chocolate chips (opt)

1. Preheat oven to 350* and grease two loaf pans with butter.
2. In a food processor, combine bananas, sour cream, eggs, and vanilla.
3. In standing mixture, sift together flour, sugar, baking soda, baking powder, salt, and cinnamon; cut in butter.
4. Gradually add banana mixture into dry mixture in three pours, all the while stirring slowly; stir in walnuts and chocolate chips.
5. Pour into pans and bake for 60-70 minutes, until it passes toothpick test. Let sit in pan for about 10 minutes before turning out on to a cooling rack.

Did y'all know that I have no Photoshop skills? Otherwise I would have cropped this photo...

Cinnamon Walnut Banana Coffee Cake

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)

Roasted Nuts (and Toasted Sesame Seeds)

Roasted Nuts
1. Preheat oven to 400*.
2. Spread nuts evenly on a baking sheet (I lined mine with parchment paper first).
3. Bake 5 minutes; shake.
4. Bake 3-5 more minutes, or until golden brown.
5. Let cool on baking sheet before serving or storing.
Store at room temperature in an airtight container.


Toasted Sesame Seeds
1. Preheat oven to 325*.
2. Spread seeds evenly on a baking sheet (I lined mine with parchment paper first).
3. Bake about 20-25 minutes, shaking once or twice, until browned and fragrant.
4. Let cool on baking sheet before serving or storing.
Store at room temperature in an airtight container.