Alton Brown's Granola

Ingredients

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins

Directions

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Hot Artichoke Dip

My go-to hot artichoke dip - often requested.

Ingredients:
2 cans of artichoke hearts
1 c. mayonaise
1 c. parmesan cheese, grated or shredded
2 cloves garlic, crushed

Directions:
Using a fork, mash the artichoke hearts in a decent sized bowl.  Stir in the other ingredients.

Pour into wide, shallow baking dish so that it can spread out.  Bake at 350 degrees until it bubbles around the edges, usually 20-30 minutes.

Cheese Cookies

I've adapted a recipe my mom used to make out of the Philadelphia Orchestra cookbook.  Savory cheese cookies are great with cocktails or wine.

Ingredients:
2 c. flour
2 sticks salted butter, softened
2 c. Rice Krispies
1 1/4 c. good parmesan cheese, grated or shredded
3/4 c. mild gorgonzola, crumbled (or other blue cheese)
1/2 tsp course ground black pepper (or a little more to taste)

Directions:
Preheat to 350 degrees.

Mix all ingredients by hand and form into small balls.  Place on ungreased cooke sheet, flatten with heel of hand or fork.

Bake for 15-17 minutes or until slightly browned.  Cool and place in airtight container.  Can be frozen and reheated as needed or served room temp.

Pecan Pie

Recipe comes from the Home restaurant cookbook.  Not as crazy sweet as most pecan pies with a nice touch of bourbon flavor!

Ingredients:
3 large eggs
1 c. dark corn syrup
1/2 c. light brown sugar
3 T. unsalted butter, melted and cooled
3 T. boubon
1 tsp vanilla
1/2 tsp cinnamon
3 C. chopped pecans or pecan pieces
1 9" pie crust unbaked

Directions:
Preheat to 325 degrees

In large bowl, whisk together the eggs, corn syrup, and brown sugar.  Add melted butter and whisk until combined.  Whisk in bourbon, vanilla, and cinnamon.  Stir in pecans.

Fill pie shell.  Bake until filling is set in center, about 50 minutes.  Cool completely.

Butternut Squash Bread Pudding

This comes from the Nov. 2010 issue of Real Simple.  Suggested for Thanksgiving, but I think it's a great all around Fall and Winter side dish.  I might experiement with the squash to bread ratio to make it a little more squashy, but very good original recipe is below.

Ingredients:
2 T olive oil
2 medium onions, chopped
1 1/2 lb butternut squash, peedled and seeded, and cut into 1/2 in pieces
2 T chopped fresh sage
6 large eggs
2 c. whole milk
3/4 lb. soft french or italian bread, cut into 1" pieces, about 7 1/2 cups
1/2 lb. Gruyere, grated, about 2 cups

Directions:

Heat oven to 375 F.  Spray a 2 1/2 to 3 quart baking dish with cooking spray.

Heat the oil in a large skillet over medium-high heat.  Add the onions and cook, stirring often, until beginning to soften, 4 -5 minutes.  Add the squash, season with 1/2 t. salt and 1/4 t. pepper, and cook tossing frequently until just tender, 8-10 minutes more.  Stir in the sage.  Let cool for 10 mins.

In a large bowl, whisk together the eggs, milk, and 1/4 t. each salt and pepper.  Add the bread, cheese, and squash mixture. and toss to coat.

Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Garlicky Black Beans

The Vegetarian 5-Ingredient Gourmet, that the recipe comes from.  Very easy and delish. 

Ingredients
1 T. olive oil
4 garlic cloves
2 16 oz. cans black beans, drained and rinsed (approx 4 cups)
Juice of 1/2-1 lemon
1/4 c. minced fresh cilantro


Directions
1- Heat oil in large saucepan.  Add the garlic and saute over low heat until golden, 1 or 2 mins.
2- Add the beans, 1/2 c. water, and the lemon juice.  Cook over medium heat until the mixture comes to a gentle simmer.
3- Remove about 3/4 c. of the beans, mash them, and return to the saucepan.  Simmer very gently for another 5 minutes.  Sitr in the cilantro and serve.

Rib Rub by K

My personal blend of spices for a rib rub.  Use about 1T per lb of ribs.  Below are the proportions...

6 sugar
4 paprika
3 kosher salt
2 chili powder
2 black pepper
2 cumin
1 cayenne pepper

Cuisinart Pizza Dough

Love making pizza dough with the food processor.  This recipe comes from Cuisinart. Makes enough dough for one pizza. http://www.cuisinart.com/recipes/breads/436.html

Note: If you use rapid-rise or instant yeast, you don't need to proof it in the water.  You can just toss it in with the other dry ingredients and pour plain warm water.

Ingredients

1 package active dry yeast
1 teaspoon granulated sugar
2/3 cup warm water (105 to 115°F.)
1 2/3 cups unbleached, all-purpose flour
¾ teaspoons table salt
¾ teaspoon extra virgin olive oil

Instructions

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour and salt.

With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough.
Dough may be slightly sticky. Coat dough evenly with olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes.

Place dough on a lightly floured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow with a pizza recipe.

Avocado with Lemon and Olive Oil

Serve with toasted rustic bread, and let guests spread the avocado on it as they would butter.  Bread toasted on the grill is even better.  Serves about 4.

Ingredients
2 ripe Hass avocados
2 T. extra virgin olive oil, or to taste
2 T. freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground pepper

Directions
Halve the avocados lengthwise.  Twist halves to separate them, and remove pits.  Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins.  Slice into wedges, and place avocados on a serving platter.  Drizzle with oil and lemon juice.  Season with salt and pepper.  Serve at room temp.

Jean's Fettucini Alfredo Sauce

Super rich and delicious.

Ingredients
1/2 c. butter
1 1/2 c. parmesan cheese, grated
1 c. cream
pepper
salt if needed
chopped parsley for garnish if desired

Directions
Melt buter on low heat.  Add cheese slowly to melt.  Whisk in cream and pepper and allow to thicken slightly.  Add cooked fettucini to sauce and toss.  Makes 4-6 servings.

Adult Limeade Punch

Good spring/summer party recipe. Light and refreshing.

Ingredients
1 liter vodka
3 bottles of beer (standard american lager style)
3 6 oz. frozen limeade concentrate, thawed
3 liters of club soda
3 limes, sliced

Directions
Mix well, and serve over ice.  Serves a lot of folks.

Homemade Soft Pretzels - from Alton Brown

Was a fun party activity for kids to help shape the pretzels.  And they tasted good enough that I'd make them to serve to adults too!  http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html

Ingredients - makes 8 pretzels

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Sarabeth's Kitchen Turkey Meatloaf

I'm afraid this great recipe from Sarabeth's Kitchen may disappear from the internet someday.  So I'm copying it here just in case. 

 

Serves 4 Preparation time: 17 minutes
Cooking time: 60 minutes

oil to grease loaf pan
1 1/4 pounds lean ground turkey
2/3 cup old fashioned oatmeal
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 large egg, lightly beaten
1/2 cup catsup
3 teaspoons Worcestershire sauce
1 to 1 1/2 teaspoons salt or to taste
Freshly ground black pepper to taste
3 tablespoons Sarabeth's Orange Apricot Marmalade 


Instructions:

• Preheat oven to 350 degrees F.
• Lightly oil an 8 X 4-inch loaf pan.
• Layer turkey, oatmeal, onion, garlic, parsley, egg, 1/4 cup of the catsup, 2 teaspoons of the Worcestershire sauce, salt, and pepper in a food processor.
• Pulse until just blended. Do not over mix.
• Transfer mixture to loaf pan, patting gentle to make it smooth.
• Mix together remaining catsup, Worcestershire sauce, and Orange Apricot Marmalade.
• Spread over meatloaf.
• Bake until meat is not longer pink, about 55 to 60 minutes, or when an instant-read thermometer reads 165 degrees F.
• Remove from oven, let stand 5 minutes, then cut into slices and serve.