My contribution to last year's family Thanksgiving spread was Bacon Wrapped Green Beans.  Let me just say that my brother who does not eat anything green loved them. But anything wrapped in bacon is welcomed in my family...

1-1/2 pounds green beans, trimmed
1/2 c. butter
1/2 t. dry mustard
1 t. packed brown sugar
1 clove garlic, minced
1/4 t. salt
8 oz. bacon

Fill large saucepan with water and bring it to a boil. Wash and trim the beans and then blanch for 3-4 minutes. If the beans are small only blanch for 1-2 minutes. Drain and run under cold water.  Pat dry and place in an ovenproof casserole dish.  In medium saucepan melt butter over medium heat.  Stir in mustard, sugar, garlic and salt. Pour butter mixture over green beans, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Preheat oven to 375. Make a bundle of 8-10 green beans and wrap with a half slice of bacon. Secure with a toothpick and arrange bundles in the same pan used for marinating.  Bake uncovered for 45 minutes.  Yum.

                                               *****

I love cooking and baking.  I find excuses to bring brownies to work (It's Tuesday!) or make a special meal for my family (You picked up your dirty socks, lets have lemon balsamic glazed chicken with roasted grapes!). But I am slowly trying to do something about my love affair with butter.  And beef. Seriously people, I love me a steak on the grill and some creme brulee.

PORK CARNITAS


 
This is a wonderful carnitas recipe we've
adapted over time.  

 1boneless pork shoulder roast (3-4 lbs)
1 can diced tomatoes with green chilies, undrained
1 small can jalapenos, chopped (to taste)

1/4 cup chili powder

PEANUT BUTTER POPCORN

makes about 8 cups

1/4 cup popcorn kernels
Vegetable oil 
salt
1/2 cup honey
1/3 cup sugar
1/2 cup peanut butter 
1/2 teaspoon vanilla

Make a large pan of popcorn.  Pour into a bowl to cool.  Salt to taste.  Mix sugar and honey in small saucepan and bring to boil.  simmer for 2-3 minutes and remove from heat.  Add peanut butter.  Stir virously until melted and then add vanilla.  Immediately pour over the popcorn and stir with wooden spoon until well mixed. 

    

ZUCCHINI BREAD

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I love zucchini bread and my mom makes the very best zucchini bread in the whole entire world.  But there is a LOT of vegetable oil in it which makes it super moist and yummy and... calorie loaded. So I'm trying to come up with a healthier version. This is my first draft and it is quite good actually but it still could use some tweaking.  I used Sucanat for the first time in this recipe too and I love it! Sucanat is essentially evaporated cane sugar which is minimally processed. It is grainier than brown sugar but  it substituted well for it in this recipe.

1/2 cup packed brown sugar
1/2 cup sucanat (or sugar)
1/2 cup butter, softened
1 cup shredded zucchini
1  8 oz can crushed pineapple, undrained
2 eggs, slightly beaten
1 cup all purpose flour
1 cup whole wheat pastry flour
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1/4 t. ground allspice

Preheat oven to 350. Grease and flour 9x5 inch loaf pan. Beat sugar, Sucanat and butter until light and fluffy. With a spoon, gently stir in zucchini, pineapple and eggs. Stir in flour, baking soda, cinnamon, salt and allspice until just blended. Spread into pan and bake 60-70 minutes.   




MOM'S ZUCCHINI NUT BREAD RECIPE
 -- FULLY LOADED!

 3 eggs
1 cup oil
2 cups sugar

2 cups grated zucchini

3 cups flour

1 t. salt

1 t. soda

3 t. cinnamon

½ t. baking powder

1 cup chopped nuts

3 t. vanilla

Bake at 350 degrees for 1 hour.  Makes 3 loaves.

Zucchini Pineapple Bread

1 cup oil

3 eggs

1 T. vanilla

2 cups sugar

3 cups flour

2 t. baking soda

1 t. baking powder

2 c. grated zucchini

1 8 oz. can crushed pineapple, undrained

1 t. cinnamon

1 c. walnuts

1 cup raisins

Mix all liquids.  Mix all dry ingredients.  Stir together.  Add zucchini, pineapple and raisins.  Mix well.  Distribute batter equally between two pans.  Bake 1 hour.  Do not over bake.  This is much better if it is slightly undercooked. 

STRAWBERRY SCONES

 1 T. fresh lemon juice
1 c. half & Half, not fat free
2 c. all purpose flour
1-1/2 c. whole wheat pastry flour
1/2 c. sugar
1/2 t. salt
4 t. baking powder
1/2 t. baking soda
3/4 c. COLD butter, cut into chunks
1 large egg
2 t. vanilla
1-1/2 c. berries

Put lemon juice in a measuring cup, pour in cream to the one-cup mark. Let stand a few minutes to make soured cream.

 Preheat oven to 425. In food processor add flour, sugar, salt, baking powder and baking soda and blend briefly.  Add butter and pulse to make coarse, grainy mixture.  Place this mixture in a large bowl and make a well in the middle.  Add egg, vanilla and enough cream to make a soft but firm dough. Fold in berries.

Knead briefly and pat out to 1 inch thickness. Cut into wedges or place in your fancy schmancy scone pan.  Bake 16-19 minutes.

PEANUT BUTTER GRANOLA

I love anything with peanut butter in it.  Peanut butter cookies. Peanut butter popcorn. Peanut butter and banana sandwiches...

1/3 cup Peanut Butter (creamy or chunky)
1/3 cup honey
pinch of cinnamon
2 cupps rolled oats
2/3 c. peanuts

Heat oven to 350. Heat peanut butter, honey and cinnamon in a sauce pan until well blended. Place oats and nuts in a bowl and pour peanut butter mixture on top. Mix well and spread evenly on a jelly roll pan.  Bake for about 25-35 minutes. Stir frequently and watch it because it is easily burned. Remove from oven and let it sit until dry. Store in airtight containers.

FLAVORED CRACKERS

Just in case you haven't already tried this recipe...this is a must to have on hand at parties.   

1 cup canola or olive oil

1 T. each - Dill weed, parsley, garlic powder

½ t. celery salt, parmesan, crushed red pepper

1 pkg dry Ranch dressing mix

Mix all ingredients together.  Put 3 sleeves of saltine crackers in large plastic  bag.  Put mix in and gently shake.  Let sit overnight.  Crackers will be dry and crispy the next morning. 

SOFT OATMEAL COOKIES
For some reason I think of making oatmeal cookies when it's time to go back to school. 

    INGREDIENTS

• 1 cup light butter, softened
• 1/2 cup cup white sugar
• 1/2 cup Sucanat
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups quick cooking oats

     DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, Sucanat and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

                   Raspberry Cream Cheese Pie 



4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 9 inch pie shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups berries

In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. 

In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.  Fold in whipped cream.  Spread cream cheese layer into pie shell and spoon berries over the cream.  Refrigerate until serving.

Chicken Pot Pie Casserole



Why am I making warm-your-soul-with-a-bowl-of-comfort-food  Chicken Pot Pie?   Because 1) it's awesome. And 2). because it's freakin' cold and rainy here in Oregon and I spent all day watching my neighbor garden in her winter parka. It is wrong I tell you. It is 4th of July weekend and I should be outside grilling. 

3 whole chicken breasts, bone in, skin on
Salt & Pepper to taste
5 c. chicken stock
2 chicken bouillon cubes
12 T. (1-1/2 sticks) unsalted butter
2 c. chopped yellow onions  (2 onions)
¾ c. flour
¼ c. heavy cream
2 cups diced carrots (4 carrots) blanched for 2-3 minutes
1 10 oz package frozen peas (2 cups)
½ cup minced fresh parsley

CRUST TOPPING

2 c. flour

1 T. Baking powder

1 t. salt

1 t. sugar

1 stick cold unsalted butter, diced

¾ c. half and half

½ c. chopped fresh parsley

1 egg mixed with 1 T. water for egg wash

Preheat the oven to 375 degrees F.

Place the chicken breasts in a cooking pan and salt and pepper.  Bake for 35-40 minutes or until done.  Set aside.  When cool, remove the meat from the bones and discard the skin.  Dice the chicken into chunks.  You should have 4-6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pan, melt the butter and sauté onions for 10-15 minutes.  Add the flour and cook over low heat, stirring constantly for 2 minutes.  Add the hot chicken stock to the sauce and simmer over low heat for another minute or until thick.  Add 2 t. salt, ½ t. pepper and the heavy cream.  Add chicken, carrots, onions, peas, and parsley.  Mix well. 

Pour chicken mixtures in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish in the oven to keep hot while you make the biscuits.  (Use the middle rack or one a little lower in the oven.)

BISCUITS

Combine the flour, baking powder, salt, and sugar in the bowl.   Add the butter and mix until the butter is the size of peas. Add the half-and-half and continue to stir.   Mix in the parsley.  Place the dough on a well-floured board and roll out until its about1/2” thick.  Cut 12 circles that are approximately 2-1/2 in diameter.

HOMEMADE EGGNOG

My grandmother used to make her own eggnog every year during the holidays.  It is much lighter and not  overly sweet like the store brands.  It also makes a nice gift...must be kept refrigerated. 

6 eggs, separated

½ cup sugar

3 cups milk

1 t. vanilla

¼ t. salt

1 cup whipping cream

Ground nutmeg

In a small bowl beat egg yolks until blended.  Gradually add ¼ cup sugar, beating at high speed until thick and lemon colored.  Stir in milk.  (If  you plan on adding a cup of rum or bourbon, decrease milk by one cup and add at this stage) along with vanilla and salt.   Chill thoroughly.

JIM’S GREEN CHILI

I don't know where this recipe came from -- its been around our house for probably 25 or 30 years -- but its always been one of our family's favorites.

1 Chuck roast 2-3 lbs

1 pork

3 T. flour

3 cloves garlic, diced

3 large diced onions

1 t. cumin

Salt & pepper

½ t. oregano

2 6-oz cans green chilies

2 8-oz cans Ortega taco sauce

2 8-oz cans green chile salsa

2 cups water

2 T. lemon juice

Cube meat.  Flower and brown slowly with onions, garlic and seasonings.  Add chilies and sauce, water and lemon juice.  Simmer at least two hours.  If you want it thickened, make a roux and add to stew. 

LIQUEUR POUND CAKE
Last year we banned this cake for the holidays because we couldn't leave it alone.  Definitely addictive.  Also makes a great gift. 

Makes 4-5 cakes

1-½ cups butter (at room temperature)

DO NOT USE MARGARINE

1 # confectioners sugar, sifted (3-½ cups)

6 large eggs

1 t. vanilla

2-¾ cups cake flour

In a bowl, use an electric mixer to beat butter until creamy.  Gradually add sifted conf. sugar, beating until mixture is light and fluffy.  Beat in eggs, one at a time, blending well after each addition.  Add vanilla.  Gradually mix cake flour into batter.

Prepare 4-5 mini loaf pans (3-1/2x7”).  Butter each loaf pan, then dust lightly with flour.  Separate batter evenly into pans (do not exceed 5 pans).  Smooth the top surfaces.  Bake at 300 degrees for 50 minutes or until wooden pick comes out clean.  Cool on a rack for 5 minutes.  Turn cake out and immediately return cake to pan.  With a slender wooden skewer, wooden pick or fork, poke inch deep holes, about ½” apart, all over the top of cakes.  Immediately pour an equal amount of syrup over each cake.  It will soak in.  Let cool on rack for 30 minutes.  Remove from pan and serve or wrap securely and store in cool place.  Can be stored for up to 1 month in the refrigerator or 6 months in the freezer. 

Liqueur syrup

2 cups granulated sugar

½ cup light corn syrup

¾ cup water

1-¼ cup Amaretto, rum, almond, hazelnut or orange liqueur

In a saucepan, combine sugars, corn syrup and water.  Over medium heat stir slowly until mixture simmers.  Continue heating without stirring until mixture boils.  Cover and boil for 1 minute until sugar dissolves and liquid is clear.  If you don’t cover the pan and if you stir while the syrup boils, crunch sugar crystals will form in the finished cake.  Remove from heat and uncover.  Let stand to cool slightly about 5 minutes.  Stir in the liqueur.  Pour into pound cakes or store in frig.  Makes 3-½ cups.

MEXICAN WEDDING COOKIES

These are one of my favorite cookies -- almost like a pecan sandy but covered with powdered sugar.

2 cup butter, softened

2 t. almond extract

2 t. vanilla extract

4 cups flour

½ t. salt

2 cups finely chopped or ground pecans

Preheat oven to 325.  In a large bowl, beat ½ cup sugar, butter and extracts until light and fluffy.  Stir in flour, salt and pecans.  Mix until dough forms.  Shape into 1” balls.  Place 1” apart on ungreased cookie sheet.  Bake at 325 for 15-20 minutes.  Watch closely until set but not brown.  Remove from cookie sheet, cool slightly and roll in powdered sugar.  Lot cool completely and roll again.

MOM’S SWEET & SOUR MEATBALLS