Chocolate Toffee Sea Salt Pretzel Bark

Chocolate Toffee Sea Salt Pretzel Bark

(taken from www.melskitchencafe.com)

Yield: 1 large half sheet pan full

8 oz. mini pretzel twists
1 c. butter
1 c. light brown sugar, packed
12 oz. semi sweet chocolate chips
3/4 c. chopped pecans
 sea salt

Preheat oven to 375º.

Line half sheet pan with foil.

Crumble pretzels and spread on the sheet pan.

Combine butter and sugar stirring over heat to blend evenly.  Bring to a boil over medium heat. Keep the heat low but still bubbling and cook until it reaches 255º on a candy thermometer.  Do not stir during this time (about 6 to 8 minutes).

Pour hot toffee over pretzel pieces.  Put in oven for 5 minutes.

Sprinkle chocolate chips on top.  After 5 minutes spread.  Add sea salt and pecans.

After cooling, place in refrig.  Break apart and freeze.

Egg Foo Young (with Shrimp)

4 eggs
8 ounces fresh bean sprouts
1/3 cup thinly sliced green onions
1 cup small cooked shrimp
1/4 t. garlic powder
2 T. vegetable oil

4 cups chicken stock
1/2 t. pepper
1T. corn syrup
1T. oyster sauce
3T soy sauce
1 t. dried ginger

1/2 c. cold water
5 T. corn starch

Beat together the eggs, sprouts, green onion, shrimp and garlic powder until well combined.  Heat oil over medium heat and scoop about 1/2 cup of the mixture into the skillet to form a patty.  Fry until golden brown, about 4 minutes per side.  Set patties aside.

Whisk together the stock, pepper, oyster sauce, soy, corn syrup and ginger and bring to a boil .  Add corn starch to cold water and stir or shake until all lumps are gone.  Add to boiling sauce and simmer for five minutes. Spoon over patties.

Guacamole

1 c. finely chopped, seeded tomatoes
1/4 c. finely chopped red onion
3 cloves garlic, minced
3 T. fresh lime juice
2 T. olive oil
s and p
3 avocados, mashed

Mix and store with avocado seed in refrig.

Portillo Chopped Salad

Portillo Chopped Salad

 Yield: 10 servings

4 cups cooked Ditalini pasta
1 cup cooked and crumbled bacon
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2-1/2 cups chopped red cabbage
2 fresh tomatoes, seeded and diced
1 cup sliced green onions
4 ounces crumbled gorgonzola cheese (about 1 cup)
2 cups cooked and diced chicken
I also add genoa salami instead of bacon, about a cup of salami or a bunch of crumbled bacon


Sweet Italian Dressing:

1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil I

Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside

For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.

If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the fridge for some time it adds a whole lot of flavor.

Texas Cake

Texas Cake

2 c. flour

2 c. sugar

1 t. baking soda

1/2 t. salt

1/2 c. sour cream

2 eggs

1 c. water

1 c. butter 

5 T. unsweetened cocoa

Grease and flour jellyroll pan.  Preheat oven to 350º.

Combine flour, sugar, soda and salt.  Beat in eggs and sour cream.  Set aside.

Melt butter in a sauce pan. Add water and 5 T cocoa and bring  to a boil.  Remove from heat and cool slightly.  

Stir into egg mixture until blended.  Pour into pan and bake for 20 min. or until toothpick placed in the center comes out clean. Spread frosting on warm cake.

Frosting

1/2 c. butter, melted in a large saucepan

1/2 c. unsweetened cocoa

1/3 c. milk

1 lb. pkg. powdered sugar

1/4 t. salt

Stir in cocoa, milk and vanilla to butter.  Remove from heat.  Beat sugar and salt in until smooth.

Walking Taco

Walking Taco

Cook hamburger and add taco seasoning.  Gently smash chips while bag is still closed.  Cut off top of bag.  Add meat, cheese, lettuce, picante sauce, sour cream or whatever you like.   Serve with plastic forks.

No clean up whatsoever.

Cauliflower and Caramelized Onion Tart

 Cauliflower and Caramelized Onion Tart

1 small head of cauliflower florets, about 1”
2 ½ T. olive oil, divided
1 T. truffle oil (I didn’t use it)
1 refrigerated pie crust
1 large onion, halved lengthwise and sliced thin
2 large eggs
1 T. Dijon mustard
1- 8 oz. mascarpone cheese
½ c. whipping cream
1/4 t. white pepper
Pinch ground nutmeg (I used fresh)
1 c. grated gruyere cheese
¾ c. grated parmesan

Position rack in center of oven and pre heat to 425º. Toss cauliflower with 1T. oil in large bowl. On a half sheet pan place florets, spreading out. Sprinkle with s and p. Roast 15 min, then turn and finish cooking for 25 more minutes. Cool and then thinly slice. Reduce oven to 350º.


Press piecrust into a 9” pie tin (I used ceramic). Line the crust with foil and pie weights (I use garbanzos that have been cooked a long time ago; I use them over and over). Bake for 20 min and remove foil and weights. Bake until crust is golden, about 5 to 8 minutes. Heat remaining 1½ T. oil over medium heat. Add onions and sprinkle with s and p. Cook until deep brown, stirring a bit (about 40 minutes). Cool slightly.

Brush bottom and sides of crust with mustard. Spread the onions in crust and cauliflower evenly over onions. Whisk eggs mascarpone, cream pepper and nutmeg. Stir in gruyere. Pour over filling in tart pan. Sprinkle top with parmesan. Bake until tart is golden and center is set, about 40 minutes. Cool on a rack for 15 minutes.

You can make the piecrust and cauliflower and onions the day before. Store the crust at room temp and the vegetables chilled.

Sweet and Sour Sauce

Sweet and Sour Sauce

3/4 c. sugar (I used Splenda)
1/3 c. white vinegar
2/3 c. water
1/4 c. soy sauce
1 T. ketchup
2 T. cornstarch

Place ingredients in a medium saucepan and bring to a boil.
 Stir continuously until the mixture thickens.

Double Chile Queso Dip

Double Chile Queso Dip

1 shallot, finely diced
2 small vine ripened tomatoes, diced
¼ c. roughly chopped cilantro
2 jalapeno pepper with seeds and white inside part removed and sliced thinly
salt to taste
1 T. flour
1 c. milk
1 c. ea., grated colby jack and sharp cheddar cheese
Tortilla chips for serving.


 Combine 1 T. diced shallot, the tomatoes and half the cilantro in a small bowl and set aside. Melt butter in a saucepan over medium heat and add remaining shallot, peppers and ½ t. salt and cook, stirring, until the shallots are tender, about 3 minutes. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about a minute. Whisk in the milk and bring to a simmer, cook stirring occasionally, until slightly thickened, about 4 minutes. Stir in the cheeses until melted, and then remove from heat. Add 1/8 c. chopped cilantro. Transfer to bowls and top with the tomato mix.

Lemon Blueberry Layer Cake

 Lemon Blueberry Layer Cake

 cake

1 c. unsalted butter, softened to room temp
1 ¼ c. granulated sugar
½ c. light brown sugar
4 large eggs, at room temp
1 T. vanilla extract
3 c. flour (DO NOT OVERMEASURE)
1 T. baking powder
½ t. salt
1 c. buttermilk
zest and juice of 3 lemons
1 ½ c. fresh or unthawed frozen blueberries (I bought fresh and did a quick freeze so they wouldn’t cause the cake to become blue)
1 T. flour

 Preheat oven to 350º. Spray with nonstick spray and flour three cake pans. Using paddle attachment beat the butter on high until creamy , about 1 minute. Add sugars and beat at medium speed until creamed, about 2-3 minutes. Scrape down sides and bottom of bowl as needed. Add eggs and vanilla. Beat about 3 full minutes. Set aside. Combine flour, baking powder and salt together in a bowl. Slowly add to wet ingredients. Beat on low for 5 seconds, then add milk, zest and juice. Remove from mixer and stir lightly until everything is just combined. Toss the blueberries in 1 T. of flour and fold into batter. Batter is thick. Do not overmix.
Spoon batter evenly into the prepared pans. Bake for 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

 Cream Cheese Frosting
 8 oz. cream cheese, softened to room temp
½ c. unsalted butter, room temp
3 ½ c. confectioners sugar
1 – 2 T heavy cream
1 t. vanilla
pinch salt

Cream butter and cream cheese until lump free, about 3 minutes. Add sugar and 1 T. cream, vanilla and salt, with the mixer running on low. Increase to high speed and beat 3 minutes. Add 1 more T. cream if needed to thin out.


Trim the tops of the cake layers to create a flat surface. Frost one and add another, frost, add another and frost top and sides, just enough frosting for a light coating. If desired garnish with blueberries and lemon (I didn’t). Refrigerate at least 45 minutes before cutting. Keep in refrigerator.

Corn Crab Chowder

 Kickin’ Corn and Crab Chowder


1 T. oil (one turn of the pan in a slow stream)
2 T. butter
2 potatoes, peeled and sliced
2 ribs celery, diced
1 medium yellow onion diced
1 small red bell pepper, seeded and diced
1 bay leaf
s and p
1 T. old bay seasoning
3 T. flour
2 c. chicken or seafood broth or stock
2 pts. milk (I used fat free evaporated milk)
2 c. corn kernels
8 oz. cooked lump crab meat

 Heat a deep pot over medium heat. Add oil and butter. Add as you chop them, potatoes, celery, onion and red pepper. Add bay leaf and season vegetables with s and p and old bay. Saute veggies 5 minutes, then sprinkle with flour. Cook flour 2 minutes stirring constantly. Stir in broth and milk. Bring chowder to a bubble. Add corn and crab and simmer 5 minutes. Adjust seasoning and remove bay leaf. Top with hot sauce, scallions and oyster crackers.

Brie Puffs

Brie Puffs

Makes about 36

2 sheets puff pastry, thawed

1 jar strawberry jam

8 oz. brie, trimmed of outer coating and softened

                 (just nuke it for 30 sec. or so)

2 T. sherry

Preheat oven to 350º.  On a floured surface open up the puff pastry and with your finger, try and close up the seams.  Using a 1 ½” biscuit cutter cut out rounds of pastry.  You don’t have to roll it out at all.  On parchment lined sheet pan, place the rounds for 15 to 20 minutes or until lightly golden.  Transfer to a wire rack to cool completely.  Carefully slice the tops off the puffs.  Using a small spoon, break some of the pastry bottom so there is enough room to put filling. Spoon about a teaspoon of jam in the bottom.  Mix the cheese and sherry together until well blended and spoon on top of jam.  Replace lids.

I freeze them on trays and then, because they are a bit delicate, I don’t bag then when frozen but put in a glad ware container.  You can put parchment on the top of the bottom layer and place another layer on top.

Right before serving take out to thaw.  It doesn’t take long.

Buffalo Chicken Cups

Buffalo Chicken Cups

12 oz. shredded chicken
1 (8 oz) package cream cheese, softened
½ c. ranch dressing
½ c. buffalo wing sauce (I use Frank’s)
1 c. shredded cheddar cheese, divided
24 wonton wrappers
¼ c. crumbled blue cheese

Preheat oven to 375º. Spray mini muffin tin with cooking spray. In a bowl, combine softened cream cheese, dressing wing sauce and ¾ c. cheddar (save remaining ¼ c. for topping). You can soften the mixture slightly in the micro wave if you needed to do it to make it come together. Stir in chicken.

Cut wonton wrappers and press into the muffin cups. Spoon mix into each muffin. Top off with cheddar and a little blue cheese.

Bake 18 minutes or until edges are brown. Check cups after 10 minutes and if edges are browning, cover with foil for remaining cooking time. Remove from oven and let cool for 5 minutes. Pop them out of each cup and let rest until firm.

Frogmore Stew

Frogmore Stew

(also known as Low Country Boil)

3# kielbasa, cut up

Corn on the cob, cut up

3# frozen shell on shrimp

3# new potatoes

Old Bay Seasoning (lots; you can’t use too much)

Try and have your various components about the same size.

Fill pot ¾ water and add Old Bay Seasoning. Bring to a boil and cook for 10 minutes.  Add potatoes and cook for 15 min (check for almost doneness).  Reduce to a slow boil and add corn and cook another 5 to 7 minutes.  Add kielbasa half way through the corn time.  All the above remain in the pot.  Add shrimp

at the end and cook for two minutes.

Total cooking time after the water comes to a boil is around 37 minutes

Drain and serve on newspaper.  Serve with cocktail sauce, yellow mustard, stone ground mustard, and saurkraut .  Serve with crusty slices of bread.

Use pie tins as plates and ball jars for beverages.

S'Mores Mini Cups

S'Mores Mini Cups

14 whole graham crackers, crushed
1/2 c. powdered sugar
12 T. melted butter

4 Hershey bars, separated - no nuts
12 large marshmallows, cut in half

Preheat oven to 350º.  Combine crumbs, sugar and butter and mix with a fork.  Press into the bottom and up the sides of a mini muffin pan that has been sprayed with cooking spray.  I used a level tablespoon to measure the crust filling evenly.  Bake for 5 minutes.  Remove from oven and place one chocolate rectangle (broken in half) in each cup and top with a cut marshmallow (cut side down).  Return to oven for 2 minutes.  Remove and cool.  Carefully remove from pan.  They are a bit fragile but the still look fine even after a little crumbling.  Melt remaining chocolate in micorwave for 1 to 2 minutes, checking after each 30 second interval.  Put into ziplock or pastry bag and drizzle on top of the cooled minis.  It works best if you hold the bag up high; the drizzle is more delicate that way.  Let set up for an hour.  Makes 24 (but that won't be enough!)

Mrs. Field's Banana Nut Bread

 Mrs. Field’s Banana Nut Bread
 2 ½ c. flour
1 ½ t. baking soda
½ t. salt
¾ c. salted butter, softened
1 ½ c. light brown sugar, packed
2 large eggs
3 c. ripe bananas (about 7 medium), mashed
1 t. vanilla
1 cup chopped walnuts or pecans

Preheat oven tot 325º. Grease two 9 x 5 loaf pans.

In medium bowl combine flour, soda and salt with whisk.

In a large bowl cream butter and sugar with a mixer. Add eggs, vanilla and bananas, and beat at medium speed until thick. Scrape.

Add flour mix and walnuts and blend at low speed just until combined. Do not over mix.

Pour batter into pans and bake in center rack of oven for 60-70 minutes or until toothpick in center comes out clean and bread should pull away from the sides. Cool in pans for 10 minutes. Turn pans on sides; cool to room temp before removing and slicing.

Salad With Stuffed Campari Tomatoes

Salad With Stuffed Campari Tomatoes

(stuffing for 8+)
1 pkg cream cheese (softened)
1 heaping tbs mayo
 1 T. horseradish
8 slices of bacon (crumbled) 2 green onions (chopped finely)
8 tomatoes

Slice top of tomatoes and take out seeds.
Place upside down on paper towels.
Slice bottom of tomatoes so they sit upright when filled.
Fill tomatoes and refrigerate.

Per plate:
Greens
3 asparagus sautéed for three minutes in a touch of olive oil that is screaming hot.
Avocado slice, drizzled with fresh lemon juice to avoid discoloration
Dress lightly with oil & vinegar, s & p.....not to take away from tomato filling

I cut around the tomato top the place where the stem was attached (the shoulder)and minced it up and added it to the stuffing.  Waste   not, want not.
Enjoy......I like making sandwiches with the cream cheese mixture. Millie gave me a whole container of the tomato stuffing mix and I had it for dinner on Ritz crackers. I still dream about that meal.

Brown Stew

 2# stew meat
2 t. olive oil
2 c. water
2 c. beef stock
1 t. lemon juice
1 t. worchestershire sauce
dash of cloves or allspice
1 med onion, sliced
2 bay leaves
1/2 lb. small white onions
1/2 t. pepper 1/2 t. paprika
2 cloves garlic, minced
1 t. sugar
6 carrots, cut up
6 potatoes, cut up

Brown meat on all sides in oil. Add water, stock, lemon juice, worchestershire sauce, garlic, sliced onion, bay leaves and seasonings. Simmer for 2 hours, stirring occasionally to avoid sticking. Add vegetables and continue cooking until veges are done, about 30 minutes.

Remove meat and vegetables and thicken liquids with a slurry to thicken; then return meat and vegetables. Remove bay leaves.

Bacon Wrapped Chicken Bites

Bacon Wrapped Chicken Bites

Chicken tenders
Thin sliced bacon
Cayenne
Chili powder
Brown sugar

Cut tenders in bite size pieces.  Wrap with one half piece bacon and secure with toothpick.  Toss with a mixture of cayenne, chili powder and brown sugar.  Bake on rack in a 375º oven until brown; around 20 to 30 minutes.

Thin Mints

Thin Mints

8 oz. baking chocolate, cut up
1/4 t. peppermint extract
a couple of candy canes smashed up
36 ritz crackers


Melt chocolate along with extract. I did it in a stainless steel pan over a pot of boiling water (with the water and bowl not touching). You could probably microwave it too; I didn't try. Prepare sheet pans with either parchment paper or foil. Dip crackers in chocolate trying to get off excess chocolate. Place on pan and dust top with candy canes.

These will get sticky. I left them out to air dry for three days, turning to expose all sides. They are a little time consuming in that you can't just put them in a tin right away but they taste wonderful so the dry time is worth it!