Chocolate Covered Pretzels

Do I even need to write down instructions?
Nah...probably not. I think you can handle this one on your own.
I just thought Id post a photo to give some inspiration!

Two kinds are shown here, dark chocolate/peanut butter chips/white chocolate drizzle and dark chocolate/crushed walnuts/white chocolate drizzle.
Large pretzel rods were used so that each treat has a handle and a business end ;)

What can you come up with??
These are GREAT for parties. Adults and kids will love these!

Pasta with Tomato Basil Cream

On an Italian whim, I made this up from some fresh garden goodies that needed to be used up. Serve on the side or as a meal, you won't be sorry!

Boil up a couple ounces of pasta for each person. I used vermicelli in this, but linguini would be great as well!

sauce:
~1 T. butter, unsalted
~1 T. extra virgin olive oil

melt in sauce pan then add:
~1 smallish tomato, diced small (it yielded about 1/3 c. diced flesh)
~1 roasted red pepper, diced (I used a jarred pepper)
~3 or 4 large basil leaves, diced
~2 cloves garlic, minced
~1 tsp. chicken bouillon
~1/3 c. heavy cream

heat all to low simmer, then hit with an immersion blender to combine
continue to simmer a few minutes adding:
~2 T. fresh grated parmesan or 1 T. prepared from a container (this is relative, and can be adjusted to your liking)
~1/2 t. cracked black or white pepper
~1/4 t. onion powder (opt.)

taste and salt to your liking
let this sauce sit for a few minutes off the heat to thicken
then spoon desired amount over cooked pasta
top with pine nuts (I didn't have any for the photo, but they really make a nice addition!)

This makes enough for about 2 servings of pasta.

Raspberry Chocolate Macarons

Not impressed with Coconut Macaroons? Me either.
These French style 'macarons' are made with ground almonds that get all chewy, toasty and full of flavor as they bake. Filled with dark chocolate flavored with raspberry extract, they make an elegant presentation....and they are so DANG GOOD!
I tweaked this recipe from an older Gourmet magazine.

macarons:

~6 oz sliced blanched almonds
~1 1/2 cups confectioners sugar
~3 large egg whites
~1/4 teaspoon salt
~3 tablespoons granulated sugar
~Red or pink food coloring

Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a tablespoon at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade (I added about 5 drops of red) and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of half a small walnut) onto lined (silicone sheets work really well here) cookie sheets about 1 1/2 inches apart.

Bake at 300* for about 20 minutes. Cool completely on sheets before removing.

chocolate raspberry ganache:

~3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
~1/4 cup heavy cream
~1 tablespoon unsalted butter, softened
~1/16 teaspoon raspberry extract

Very very slowly and carefully at 10-15 second intervals, melt chocolate in the microwave then add butter, cream and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Smear some of this chocolately goodness on the bottom of a macaron and sandwich another to it.
These can be kept at room temperature in an air tight container for 3 days or so.
By the way, these dainty cookies are great on their own as well, without the ganache!

Bakery Blueberry Muffins

Search no more if you like bakery-style muffins! Now, these aren't those cakey, too tender muffins. These are tight crumbed, dense and moist. Helloooooo baby!
I think they are even better the next day. If they survive the night, that is.

First, preheat your oven to 450* Totally grease a standard sized 12 cup muffin tin, even the top edges between the cups. I like to go ahead and add liners too.

~1/2 c. shortening (butter flavored is fine too)
~1 heaping cup sugar
~1 tsp. vanilla
~2 eggs

Cream generously, add in:

~1/2 tsp. salt
~2 tsp. baking powder
~2 c. flour
~1 1/2 c. frozen blueberries (adding them frozen helps them keep their shape)
~1/2 c. buttermilk

Gently fold into creamed mixture as to not break up the berries. Please
don't overmix or you'll have hockey pucks. Less is more!
Fill your muffin cups allllllllllll the way to the top, mound them up good.
Don't worry, it'll be okay. Your batter should make about 10-11 muffins.
Sprinkle the tops with raw sugar for some sparkle ;)

Bake at 450* for 5 full minutes, then reduce the heat to 375* and bake about another 20 minutes. Keep an eye on them so they don't overbake.
The initial 5 minute baking at a high temp will help them make a high dome.
shh...that's a bakery secret.

I like to cool these off then put them in a large ziplock bag and let them rest overnight. For some reason they seem even better the next day.
If you can keep grubby hands off them long enough, yes that includes your grubby mitts too!
For another option, you can sub out the blueberries for frozen diced cherries, raspberries or blackberries!

Chicken Gumbo

Ok, so I left out the okra. String me up and beat me with wet noodles.


~1 roasted chicken carcass
(you can get a lovely rotisserie chicken at the grocery store and use 1/2 of the meat for a chicken salad, then use the rest of the meaty carcass for this!)

Simmer the carcass in about 3 quarts of water for about an hour. Once the stock is rich and brown, remove the carcass. Strip off the meat and add back to the stock, set aside.
In another large pot add the following:

~1/4 c. vegetable oil
~1/3 c. flour

whisk together and slowly cook this over medium heat until it is the color of a terra cotta pot. The keyword here is slowly, you do NOT want to burn this or you'll have to start all over. This roux is the key for true gumbo flavor.
whisk, whisk, whisk!!!
Once the roux is ready, carefully pour the stock into the pot and whisk again to incorporate. Then add:

~14-15 oz. can diced stewed tomatoes w/juice
(I used a can of petite diced with green chilies because I'm a creole rebel.)
~1 med. onion, sliced
~couple cloves of garlic or a dash of garlic powder
~dash of parsley or any other favorite herb that goes with a tomato base, but don't overdo it!
~2 c. instant rice, uncooked
(This is the part where if you must...you may add a cup or two of frozen okra. Green beans are a nice substitute as well)

Cook the mixture until the rice is soft and the broth is thickened.
I like to serve this with hot rolls, because frankly, there just isn't enough carbs with a pot full of rice. =D

Here is when you can salt and pepper to taste...add some tabasco if you like it hot!

Sour Cream Pancakes

Light, fluffy, tender, undescribably decadent. Every now and then, you just need a hot stack of pancakes to start the day. This recipe is the best I've found yet and are very versatile with any favorite addition!

~2 T. butter, melted
~1/2 c. sour cream
~1 egg, large
~3/4 c. milk or half and half
~1 T. lemon juice
~2 T. sugar
~1 c. flour
~2 t. baking powder
~1 t. baking soda
~dash salt

Melt the butter and add to it the sour cream, egg, milk, lemon juice and sugar. Mix well. Then add the dry ingredients, mix till smooth.
If the batter seems too thick, you can add some milk, a tablespoon at a time till you have a desired consistancy.

Heat up a skillet (medium low), grease or spray with a non-stick spray.
Pour the batter (about 1/4 c.) on to hot skillet.
Now this is the point where if you want blueberry pancakes to drop some berries onto the uncooked side of the pancake...or sliced bananas, chocolate chips, raspberries...mmm...
I suggest adding berries or whatever in this manner so they don't get all broken up and mushy in the batter by stirring them in.

When you start to see the top bubble all over, flip and finish on the other side.
The first pancake is usually a sounding board for testing the skillet heat, it won't always come out nicely. Well, at least mine don't. lol

Slather these cakey, tender rounds with REAL butter and your favorite syrup and enjoy with a side of bacon.
Yeah...now, that's what I'm talkin' about ;)

Jalapeno Poppets

Have you ever tried to make jalapeno poppers as they traditionally are? Well, I can tell you, its no picnic. Seeding, stuffing, dredging, egg washing, frying...ugh, just too many steps for me.
So, after a little research and some ingenuity, we have Jalapeno Poppets.
Enjoy!

~1 serrano chili (or 2-3 jalapenos) seeded and chopped finely
~1 8 oz. cream cheese, room temperature or softened
~1 c. shredded cheese (I used Sargento's Mexican blend, but this part is up to you)
~1/4 t. onion powder
~1 clove garlic, chopped fine
dash fresh, cracked pepper and salt to taste

Mix this all well. Now, you'll need a 12 oz. package of wonton wrappers.
Dip your finger in some water and wet the edges of one side of the wrapper, place about 1 tsp. filling in the middle and fold over. Sealing the edges together well.
Try not to get your filling into the seam.



In about an inch of hot frying oil (I had my stove on 5 out of 10 on the dial), fry poppets until golden. Take care and don't leave them unattended! If one starts to burst open, just remove it from the oil or you'll get splatter. You will have some casualties. But, some must be sacrificed for the good of others. =)
This recipe makes about 30 poppets, give or take.
You can serve these with salsa if you like, but really, they are great on their own!