Strawberry Cake Mix Cookies

Ingredients:

• 1 box of strawberry cake mix
• 2 eggs
• 1/3 cup oil
• 1/4 cup water
• powered sugar

Preheat oven to 350


Directions:

Put some powered sugar in a small bowl and set aside.

Combine together all ingredients and stir until fully mixed.  Drop a spoonful into the bowl of powdered sugar.  Shake and spin the bowl in your hands so that the dough becomes a ball covered in powered sugar.  Place on a baking stone.

Cook for 10-14 minutes.  [My oven took 14 minutes.  My neighbor's 10.]

Myrtle's Note:  This recipe is from my neighbor, but you can find variants of it all over the place.  Apparently it is popular on Facebook.  Some variants include coconut or chocolate chips.  I really, really, really like them plain.

Yield:  24 cookies

Source:  Gail Huffman

Maple Cream Cheese Icing

Ingredients:

• 2 heaping tablespoons of super fine maple sugar
• 3 ounces of cream cheese
• 1/4 cup heavy cream
• 1 cup sifted powdered sugar

Directions:

Beat together the cream cheese and cream until thoroughly mixed.  Beat in the maple sugar until thoroughly mixed.  Slowly beat in the powdered sugar, adding more for consistency preference if desired.

Myrtle's Note:  This is the first icing with powdered sugar that I made that did not taste like it was made with powdered sugar.  This was smooth and a perfect blend of flavor, to me that is.  I am curious if I could have used pure maple syrup, but I have a bottle of super find maple sugar that I have is India Tree.  I am excited to find another use for it!

Grilled Asparagus with Bacon and Mustard Vinaigrette

Ingredients:

• 40-48 thin asparagus spears
• 4 pieces thick cut applewood smoked bacon (Wright's®)
• 1 teaspoon dijon mustard
• 2 tablespoons white balsamic vinegar
• 5 tablespoons olive oil, plus a bit more
• 1 large clove of garlic
• 1 teaspoon fresh thyme
• 1/4 teaspoon sea salt
• 1/2 teaspoon McCormack® Peppercorn Medley

Directions:

Using kitchen shears, cut the bacon slices into quarter inch strips.  Cook on medium heat until golden brown, stirring frequently.  Place on paper towel and set aside.

Whilst the bacon is cooking (in between stirring to ensure the bacon is cooked evenly), smash and then finely mince the garlic clove and set aside.  Finely mince enough fresh thyme leaves to make up a teaspoon and set aside.

Snap off the ends of the thin asparagus spears.  Lay on a plate/platter and drizzle with olive oil.  Toss to evenly coat.  If using propane, put on a cold grill and turn it on to high.

In a glass measuring cup or bottle (I used a Starbuck's frappuccino bottle), put in the vinegar, mustard, salt, pepper, garlic, and thyme.  Stir until thoroughly combined.

Walk back out to the grill and turn the asparagus over.

Go back inside and add the olive oil to the measuring cup and stir until emulsified.  If using the bottle, put on the lid and shake vigorously.

Walk back out to the grill and the asparagus should be done.

Serve the asparagus with a bit of crumbled bacon and drizzle with the mustard vinaigrette.


Myrtle's Note:  For the most part, I simply sauté asparagus in olive oil and Kulp Spice Shoppe organic garlic seasoning salt.  But I've been wanting to try something new.  I thought pairing asparagus with a mustard vinaigrette and bacon might be tasty.  It most assuredly was!


Yield:  4 servings

Vinaigrette adapted from:  http://www.reluctantgourmet.com/basic-mustard-vinaigrette-recipe/

Stan's Forgotten Cookies

Ingredients:

• 2 egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla 
• a pinch of salt
• 1 cup milk chocolate chips

Preheat oven to 350 degrees.


Directions:

Set out the eggs and allow them to come to room temperature.  Line a cookie sheet with foil and lightly coat with cooking spray.

Once the eggs are at room temperature, crack the eggs and drop the egg whites into a mixing bowl.  Using a hand mixer, tilt the bowl to concentrate the egg whites and beat until peaks begin to form (first foamy then peaks).  Very, very, very slowly beat in the sugar until you have stiff peaks.  Fold in chocolate chips.

Drop by spoonfuls on the cookie sheet.  Place into the oven.  Close the door and turn off the oven.  Leave them in the oven all night, not opening the door.  Store the cookies in an airtight container.  They freeze well.

An option to the recipe is to also fold in chopped nuts and/or coconut along with the chocolate chips.


Myrtle's Note:  My step-father introduced our family to these cookies.  I had forgotten about them until recently.   I like the sweet simplicity that melts a bit into your mouth after you break the crispy exterior.   Even the chocolate chips melt in your mouth.  Most folk would use the nut option, but I do not like mixing crunchy and smooth with these cookies.  Also, I would recommend doubling the recipe. They go fast!


Yield:  24

Source:  family recipe

Spicy Pulled Chicken

Ingredients:

2.5–3 pounds chicken breasts
12 ounces beer (Honey Brown Lager)
12 ounces orange juice
1 vidalia onion
5-6 cloves of garlic
2 heaping tablespoons honey
2–3 chipotle peppers and all the adobo sauce from the can
1 tablespoon cumin
1 teaspoon sea salt
1 teaspoon cracked black pepper

Preheat oven to 325 degrees.


Directions:

Mince garlic and set aside.  Peel and quarter onion and set aside.

Dump the can of chipotle peppers and adobe sauce into a small bowl (or 2-cup glass measuring cup). Pour about 1/3 of the beer over the peppers to wash off the adobe sauce.  Then, pick out all but 2-3 chipotle peppers.  Two are plenty spicy to me.  Three makes your mouth burn and long for drink.  If you are brave, feel free to use more.  Using a mini-food processor, puree the peppers with a bit of the beer adobe liquid.

In a dutch oven, lay in the chicken breast.  Tuck the quartered onions in the open spaces.  Top with minced garlic.  Pour in the orange juice and the rest of the beer.  Add salt, pepper, cumin, and honey.  Add the adobo/beer liquid and the puréed peppers.  Use a rubber spatula to swirl everything around a bit. Cover and place into the oven.

Cook for two and a half hours, turning the chicken in the pot after an hour and then again after a second hour.   Remove and allow the chicken to rest for 5 minutes, before pulling apart.

I recommend serving as tacos with sour cream, grated cheese, shredded lettuce, and topped with applewood smoked bacon.  You could also serve with diced tomatoes for those out there in the world who believe eating tomatoes is actually something good to do.


Myrtle's Note:  Since I am near addicted to the Spicy Dr Pepper Pulled Pork tacos I've been eating, I have longed for a chicken option ...  mostly because I wanted to have bacon on my tacos.  My problem is that the rest of the world believes that using a slow cooker will not result in culinary disaster and seemingly everyone else also believes that you should use thighs for pulled chicken. I am a white meat kind of gal and so had to work out a recipe for myself. I also had to try and figure out the cooking time, since I figured chicken breasts would cook far sooner than a pork sirloin roast.  I used 24 ounces of liquid because the pulled pork recipe did.  I think it would be interesting to try it with straight orange juice, but I have enjoyed cooking with beer.

Yield: ~10  servings (filling for two tacos or one bun)

Inspired from:  http://www.homesicktexan.com/2013/09/chilorio-mexican-pulled-pork.html and http://www.cookingandbeer.com/2014/06/ipa-honey-chipotle-slow-cooker-chicken/

Creamy Lemon Crumb Squares

Ingredients:

• 1-1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar (lightly Packed)
• 1 cup rolled oats
• 1 can sweetened condensed milk (14 ounces)
• 1/2 cup lemon juice
• zest of 1 Lemon

Preheat oven to 350 degrees.

Directions:

Mix butter and brown sugar until well combined.  Sift together flour, salt, and baking powder.  Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.  Serve cool.

Myrtle's Note:  The perfect lemon square, in my opinion.  PERFECT!  I just love, love, love the idea of a lemon square with an oatmeal crisp instead of that shortbread type crust.  Having the crisp on top or bottom works just as well.  

Yield:  12-16

Source:  http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/

Roasted Rutabaga and Parsnips Beer Cheese Soup

Ingredients:

• 1 large rutabaga
• 4-5 small-medium parsnips
• 1-2 tablespoons olive oil
• 1 large vidalia onion
• 3-4 garlic cloves
• 1 – 12 oz bottle of beer (Honey Brown Lager)
• 1 cup homemade vegetable stock
• 1 stick unsalted butter
• 1/4 plus 1/8  cup flour
• 4 cups whole milk
• 1 large bay leaf
• 8 ounces sharp white cheddar cheese
• 12 ounces Monterrey Jack cheese
• 16 ounces extra sharp cheddar cheese
• 1-1/2 can chipotle-adobo sauce, using 1-2 of the peppers
• brown sugar
• ground thyme
• sea salt, to taste
• McCormack® Peppercorn Medley

Preheat oven to 425 degrees.


Directions:
Peel, slice, and dice rutabaga and parsnips into 1/4 inch pieces.  Place in a large bowl.  Toss with olive oil.  Sprinkle salt, pepper, sage, and brown sugar atop the mixture.  Toss.  Repeat.  Toss.  Repeat once more to evenly distribute.  Spray a large metal pan with olive oil and spread the pieces evenly.  Roast until browned and , about 45 minutes to 1 hour.

Whilst the vegetables are roasting, grate cheese and set aside.  Mince onions and set aside.  Mince garlic and set aside.  

In a sauce pan, melt two tablespoons of butter and slowly sauté onions, garlic, and bay leaf over low heat.  Set aside.

In a large sauteuse pan, melt the remaining butter.  Whilst it is melting, warm milk in the microwave (approximately 2 minutes).  Add the flour to the melted butter very slowly to begin a roux, whisking the entire time.  Once the flour is all mixed in, allow it to simmer and brown a bit.  Then, slowly add in the milk.  Once all the milk is added, allow it to simmer for a while to thicken.  Then, very slowly start adding the grated cheese by sprinkling it across the top of the roux and a stirring frequently so that the cheese melts into the roux.  Repeat until all the cheese is added.

Add in the onions, garlic, and bay leaves and stir.  Slowly, add in the beer, vegetable stock, and adobe sauce and peppers.  Stir.  Then add in the roasted vegetables, sprinkle the top with additional pepper, and bring to a strong simmer.  Cook for 30-40 minutes to thicken the soup.

Whilst the soup is thickening, using kitchen sheers, snip 1/4 inch slices half a strip of bacon per planned serving into a frying pan.  Cook until golden brown and crispy.  Drain on paper towel and set aside for garnishing the soup.

Serve with crusty bread, preferably sour dough.

Myrtle's Note:  First off, this is a halved recipe and still serves 8-10.  When making the recipe, I found it odd to have something noted as serving 4 completely filling my stock pot!  [I was a bit dense in adding up the liquids before commencing this recipe.]  Though halved, I did not halve the vegetables in the recipe above, because they were a bit thin in the ratio department in the original recipe.  Given the amount of liquids in this soup, I ended up using just a third of the stock and could not fathom using all of it.  As it is, this is a bit of a thin cheese soup, although very full of flavor.  I also changed how I roasted the vegetables a bit.  And, at the most brilliant suggestion of my neighbor, I changed the garnish.

Yield: 8-10 servings

Source:  http://honestcooking.com/roasted-rutabaga-beer-cheese-soup-recipe/

Lemon Basil Orzotto

Ingredients:

• 2 tablespoons olive oil
• 1 onion
• 1 1/2 cup orzo
• 3 cups homemade vegetable broth
• 1/2 cup white wine
• 3 large garlic cloves
• 2 tablespoons fresh minced basil
• juice of a large lemon
• 1/2 tablespoon lemon zest
• 1/4 cup heavy cream
• 2/3 cup fresh Romano cheese
• 1/2 to 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• shaved Parmesan cheese

Directions:

Zest (and mince if long curls) rind of lemon and set aside.  Juice lemon and set aside.  Mince (or purée) onion and set aside.  Mince garlic and set aside.  Grate Romano and set aside.

In a sauteuse pan, heat the olive oil over medium-high heat. Add the onion and sauté until fragrant and translucent. After the onion is partially cooked, add in garlic.  Then, when the onion is finished, add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the stock, stirring frequently. Bring to a vigorous simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. [You may need to remove the lid for the final few minutes to reduce the stock.]  Remove from the heat.

Stir in Romano, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with sea salt and pepper, to taste.  Top with shaved Parmesan and serve immediately.

Myrtle's Note:  Lemon and basil needs garlic, right? That's the first change I made.  I also changed from chicken stock to vegetable stock and from Parmesan to Romano.  But I did work in some Parmesan.  Since I only like and have one kind of white wine, I did not use a dry wine; I used my beloved Barefoot Moscato.  And, of course, I ditched the peas.  I am not a fan of rice, having grown up eating far too much of it, so I was delighted to discover that you can make a risotto with orzo ... orzotto!


Yield: 4 main servings; 6-8 side servings

Adapted from:  http://www.cookingchanneltv.com/recipes/kelsey-nixon/lemon-basil-orzotto.html

Black Bean Soup with Roasted Bell Peppers

Ingredients:

• 1 pound dry black beans
• 1 yellow bell pepper
• 1 red bell pepper
• 1 orange bell pepper
• 4 cups homemade vegetable broth
• 2 cups water
• 4-5 large garlic cloves
• 1 red onion
• 2 tablespoons olive oil
• 1/2 stick butter
• 2 teaspoons cumin
• 2 teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon dried cilantro
• 1/2 teaspoon McCormack® Ancho Chile Pepper
• 1 1/2-2 teaspoons dark brown sugar
• 1 tablespoon McCormack® Peppercorn Medley
• 1 teaspoon sea salt
• 1 teaspoon kosher salt

Preheat oven to 400.


Directions:
Soak the beans overnight in water.  Mince the garlic and set aside.  Mince/purée the onion and set aside.

In a large pot, heat up two tablespoons olive oil and butter.  Brown onions and garlic.  Add cumin, chili powder, coriander, cilantro, salts, and peppers.  Stir.

Add vegetable broth, water, and beans.  Cover and cook for 2 hours at vigorous simmer/light boil.

While the beans are cooking, place the three bell peppers on a metal pan and place in the preheated oven.  After 10 minutes, remove, and turn one quarter.  Cook 10 minutes, remove the pan from the oven, and turn one quarter.  Cook 10 minutes, remove the pan from the oven, and turn one quarter.  Cook a final 10 minutes.

Place one of the peppers on their side and slice open (liquid will spill out).  Scoop out seeds and cut away the stem.  Transfer to a dry cutting board.  Slice very thin and then dice the strips into tiny pieces.  Repeat for all three peppers.

At 2 hours of cooking, add the roasted bell peppers, and cook covered for another 30 minutes.  Then, remove the lid, raise the temperature a bit, and continue cooking to reduce down the liquid to your desired thickness (I cooked it another 30 minutes).

Serve with a dollop of sour cream in the middle.

Myrtle's Note:  I have a texture issue with onions and peppers and such, so I avoid them.  I have been cooking with onions for a while now, instead of onion powder, but I generally purée the onion first.  I wanted to have the bell peppers, but did not want the crunch of them.  So, I opted to roast them.  The resulting flavor was quite tasty, if you ask me.  The reason for two salts is that the original recipe called for Kosher salt.  Since I used homemade vegetable stock that had no salt, I needed to add more salt and chose sea salt.


Yield:  6-8 servings

Adapted from:  http://thepioneerwoman.com/cooking/2014/04/black-bean-soup/

Maple Roasted Carrots and Parsnips

Ingredients:

• 12 ounces carrots
• 12 ounces parsnips
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon stone ground mustard
• 1 tablespoon minced fresh thyme
• sea salt
• McCormack® Peppercorn Medley

Preheat oven to 425 degrees.


Directions:

Lightly spray metal pan with olive oil and set aside.  Mince fresh thyme and set aside. Peel carrots and parsnips and cut into matchsticks.

In a small bowl, whisk together olive oil, maple syrup, mustard, and thyme.  Place the vegetables into a large, shallow bowl and pour 1/3 of the marinade.  Toss thoroughly.  Pour another 1/3.  Toss thoroughly.  Pour the rest.  Toss thoroughly.

Spread out onto your pan.  Sprinkle with 2-3 pinches of salt.  Dust with pepper.  Place in the oven and cook for 15 minutes.  Remove from oven, toss, sprinkle with salt and dust with pepper again.  Cook for 15 minutes.  Remove from oven, toss, and cook for another 15-20 minutes.

Serve warm.


Myrtle's Note:  I took down the amount of vegetables a bit because, as I was chopping them into matchsticks, I thought I had enough for four servings and I always like more sauce or marinade that most recipes provide.  I substituted fresh thyme for dried.  And I did not reserve some of the marinade for "drizzling" afterwards because it is really thick and I couldn't picture drizzling actually happening.  I found them to be a bit tacky, as in candy, but not overly sweet.  Nor were they mustardy in flavor.  This dish was more of a warm and comforting kind of dish than the Zesty Roasted Rutabaga and Carrots, which can be served cold as well.


Yield:  4 servings

Source:  http://www.alaskafromscratch.com/2012/11/14/maple-roasted-carrots-parsnips/

Sage Butter Summer Squash with Dill Garnish

Ingredients:

• 2 pounds summer squash
• 2-3 tablespoons butter
• 3-4 large garlic cloves
• 4-5 sage leaves
• sea salt, to taste
• lemon, to taste
• dill, to taste

Directions:

Slice the summer squash into half lengthwise, then slice horizontally into small pieces (~1/4 inch) and set aside.  Finely mince garlic and set aside.  Finely mince sage leaves and set aside.

Melt butter into a large pan on medium heat.  Add summer squash and garlic and begin cooking, turning periodically.  After about 5 minutes, sprinkle in the sage.  Cook until golden brown, approximately 10 minutes.

Once done, add a bit of salt (perhaps 1/4 to 1/2 teaspoon) and squeeze lemon juice over the top (perhaps the juice of 1/2 to a whole lemon).  Toss.  Then sprinkle dill across the squash—a light even coating on the top—and toss once more before serving.

Myrtle's Note:  To start, I am a bit vague on the final ingredients, because I made this recipe with a single summer squash, essentially quartering the ingredients.  I will make more next time, even if I don't have guests.  I decided to mince the sage, because I wanted more flavor than I thought would come through by just putting the leaves whole in the pan.  By cooking slowly, the minced garlic browned and became a bit nutty, but did not burn.  I was concerned about the fresh sage, so I waited a while before adding it.  As I squeezed the lemon, some of the pulp fell in, which I thought was serendipitous.  The combination of flavors was rather tasty.  Certainly, this will be a new staple in my larder.


Yield:  4 servings

Source:  http://food52.com/recipes/18035-sage-butter-summer-squash-with-dill-garnish

Creamy, Smoky Whipped Rutabaga

Ingredients:

• 2 rutabagas  
• 2 tablespoons unsalted butter 
• 4 garlic cloves
• 1 teaspoon large flake smoked salt
• 1 cup whole milk 
• 4 ounces cream cheese
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons McCormick® Peppercorn Medley

Directions:

Mince garlic and set aside.  Put olive oil and paprika in a medium mixing bowl and set aside.  Cube cream cheese and set aside to soften.  Cut centimeter slices and then cut again cross-wise to create cubes and set aside.  

Melt butter in a sauteuse pan.  Add garlic and sauté to a golden brown.  Add rutabaga cubes and toss well to coat the rutabaga.  Add salt and pepper.  Toss again.  Add milk and simmer for 30 minutes or  until the rutabaga is very tender and can easily be pierced with a fork.

Add all the contents of the sauteuse pan to the mixing bowl and then top with the cream cheese.  Using a hand or stand mixer, whip it all together.  Add additional salt and/or pepper to taste, if desired.  Serve immediately.

Myrtle's Note:  I rewrote the directions as to how I prepared this.  I did find the weight notations odd, since I had both one large and two medium rutabagas.  The two rutabagas were each about 1 pound.  So, I cannot fathom how four of those (equaling the 3.5-4 pounds) would have worked with the rest of the proportions since what I made worked out so well.  Not having smoked olive oil, I substituted smoked salt, reducing the amount a bit.  I also changed the type of pepper, because that peppercorn medley works so well with root vegetables and squashes.  And, for the record, I found the consistency more ... grainy ... than mashed potatoes, but incredibly tasty.

   

Yield: 4-6

Source:  http://www.thekitchn.com/autumn-recipe-creamy-smoky-whi-157478

Roasted Broccoli Patties with Garlic, Herbs, and Cheese

Ingredients:

• 12 oz fresh broccoli florets
• 3 cloves garlic
• 2 tablespoons olive oil
• 2 eggs
• 1/2 tablespoon of minced fresh thyme
• 1/2 tablespoon of minced fresh oregano
• 1/2 tablespoon of minced fresh basil
• 3/4 cup Panko bread crumbs
• 1/2 cup extra sharp cheddar cheese
• 1/3 cup Kraft® shredded Parmesan, Romano, and Asiago cheeses
• Sea Salt
• McCormack® Peppercorn Medley 

Preheat oven to 425 degrees.


Directions:

Mince garlic and set aside.  Cut off the florets from a head of broccoli until you have a 12 ounces. After getting the amount, cut the florets in to small pieces so that they fit well with the patty shape.  Put the florets in a wide, shallow glass bowl.  Toss with 2 tablespoons of olive oil.  Add minced garlic and toss again.  Spread onto a metal baking pan or sheet.  Season with sea salt and the peppercorn medley.  I used approximately 5 pinches of salt and then evenly dusted the top of the florets with the ground peppercorns.  Shake the pan from side to side a bit and then place into the oven.  Roast at 425 degrees for 15 minutes.

Whilst the broccoli and garlic is roasting, spray a baking sheet with olive oil and set aside.  Beat the eggs and set aside.  Mince the fresh herbs and set aside.

Then, in a large bowl, mix together the bread crumbs and fresh herbs.  Then add the Parmesan,  Romano, and Asiago cheeses and mix again.  Next add the cheddar cheese.  Set aside until the broccoli is done.

Once the broccoli is out of the oven, reduce the oven temperature to 400 degrees.  

Add the broccoli and the beaten eggs to the bowl and mix together.  Once thoroughly mixed, scraping the sides and bottom of the bowl frequently to get all the bread crumbs,  form a ball in your hands and then shape into a patty and place on the greased baking sheet.  [The mixture will be crumbly and stick to your hands.  I had to mostly grab a handful, hold it in a ball shape, place it on the pan, and then sort of shape and press it into a patty shape.]  Repeat until all the mixture is gone.

Bake 12-15 minutes at 400 degrees, until the tops are golden brown.  Remove from oven, turn over, and bake an additional 12-15 minutes.  15 minutes on each side will make them very crispy, so keep an eye on them.


Myrtle's Note:  I've been wanting to make these for over a year, but have always thought the recipe seemed a bit ... lacking.  I kept searching for other recipes, but they are all pretty much the same ... the main difference being if you bake them or fry them.  Now, having done a lot of cooking myself, I had the confidence to try and craft a better recipe for baked broccoli patties.  Not being an onion person, I simply dropped the onions from the recipe, but then I used the core ingredients to craft something that had much more flavor.  For one, I used fresh broccoli and then roasted the broccoli and garlic together first.  Then, I added in the fresh herbs.  I also changed it from merely Parmesan cheese to a mix of hard cheeses.  I found them really tasty and far more ... together ... than I would have thought given how crumbly the mixture is and how hard it was to form the patties.  One recipe had the option of adding in some parboiled potatoes chunks. I might try that sometime.


Yield: 6-7 patties

Inspired from:  http://www.food.com/recipe/baked-cheese-broccoli-patties-500602

Zesty Roasted Rutabaga and Carrots

Ingredients:

• 1 large rutabaga
• 2-3 medium carrots
• 1 cup water
• 2 tablespoons olive oil
• juice and zest of a large lemon
• 1 table spoon brown sugar
• 1/4 teaspoon dill
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

Preheat oven to 425.


Directions:

Peel and julienne the rutabagas and carrots into 3 inch slices.  Place in a sauteuse pan with the water and bring to a boil.  Cook for 5 minutes.

While the pieces are parboiling, juice and zest a lemon.  If you have a long curl zester, mince the curls.  Then, whisk together the lemon juice and zest and the rest of the ingredients into a shallow glass bowl.

Drain the vegetable pieces and toss in the bowl until thoroughly coated.  Spread out onto a metal pan.

Roast for approximately 40-50 minutes, turning after about 20 minutes to more evenly cook the vegetables.

Serve either warm or cold.


Myrtle's Note:  These were bloody fantastic!  I think the combination of carrots and rutabaga made both better.  And I liked the tang quite a bit.  As with most roasted vegetable recipes, I increased both the temperature and cooking time.  I also disagreed about the serving size.  Below is pictured 1/4 quarter of a rutabaga and the equal of about 2/3 carrot.  However, whilst I reduced the amounts of carrots and rutabaga, I kept the proportions the same on the marinade the same and I changed the type of sugar.  Like I said, though, these were bloody fantastic!


Yield: 4 servings

Source:  http://straightfromthefarm.wordpress.com/2009/03/21/zesty-roasted-rutabaga-and-carrots/

Herb Crusted Roasted Rutabaga

Ingredients:

• 2 rutabagas
• 2 table spoons olive oil
• 1/2 table spoon brown sugar
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 3/4 teaspoon McCormack® Peppercorn Medley
• 1/2 teaspoon sea salt

Preheat oven to 425 degrees.


Directions:

Mince the herbs and set aside.  Peel, slice, and then cube into small pieces the rutabagas.  Place the cubes in a wide shallow bowl and toss with the olive oil.  When coated, add the herbs and toss again.

Spread on a metal baking sheet and bake for approximately 40-50 minutes.

Myrtle's Note:  I made just a fraction of the recipe since I was trying out two rutabaga recipes at the same time.   So, my first batch had a tad too much oil, 1 tablespoon for just half a rutabaga.  The photo below is actually just 1/4 a rutabaga and half of what I made.  I adjusted the proportions above to make 4-6 servings.


Yield:  4-6 servings.

Adapted from:  http://cookingfortwo.about.com/od/vegetablesandsidedishes/r/roastrutabaga.htm

Blueberry Lime Oatmeal Muffins

Ingredients:

• 1 cup rolled oats 
• 1 cup sour cream
• 4 tablespoons butter
• 1/4 cup vegetable oil
• 2 large eggs, beaten
• 1/2 granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon lime zest
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 cup fresh or frozen blueberries

Preheat oven to 400 degrees.


Directions:

Grease a muffin pan and set aside.

In a large bowl, mix together the sour cream and oats so that the latter will soften.  Beat the eggs and set aside.  Zest a table spoon of lime and set aside.  Sift together the flour, baking soda, cinnamon, nutmeg, and salt and set aside.

Add the butter, oil, eggs, sugars, vanilla extract. and lime zest into the sour cream and oat mixture until thoroughly mixed.  Then add the dry ingredients to the wet ingredient and mix until the batter just comes together. You don’t want to over work the batter as this will affect the muffin’s rising in the oven so it’s okay if it’s lumpy. Gently stir in the blueberries (if using frozen, do not thaw them first).

Divide the batter into the muffin pan and bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean.  Best when served warm.


Myrtle's Note:  I didn't feel like cleaning an extra pot, so I just used really softened butter.  The only changes I made to the recipe was to rework the directions a bit to remind myself how to make them next time.  They are not sweet at all, but full of oat flavor.  I think they would be great for breakfast or an afternoon snack.


Yield:  12 muffins

Source:  http://www.homesicktexan.com/2012/08/blueberry-lime-oatmeal-muffins.html

White Chocolate Cherry Oatmeal Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/4 cup packed brown sugar
• 1/2 cup white granulated sugar
• 2 large eggs
• 1 3/4 cup unbleached all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 tablespoon cream
• 2 teaspoon vanilla extract
• 2 1/2 cup rolled oats
• 12 oz white chocolate chips
• 10 oz dried cherries

Preheat oven to 350 degrees.


Directions:

In a small bowl sift together the flour, baking soda, salt cinnamon, and nutmeg and set aside.

Beat together brown sugar, butter, and white sugar in large bowl until creamy.  Next, beat in the eggs, cream, and vanilla extract until a bit fluffy.

Gradually stir flour mixture into the butter mixture until well combined.  Then, add oats, white chocolate chips and dried cherries. Mix together until these are pretty evenly distributed throughout the batter.

Drop tablespoon sized portions of the cookie dough onto a stoneware baking sheet (or a greased metal one).  Bake for approximately 11-13 minutes. Keep on eye on them.  Undercooking them ever so slightly keeps them nice and chewy.  Allow to cookies to cool on a rack and enjoy!


Myrtle's Note:  All I changed was half-and-half to cream, because why would anyone use half-and-half when cream is available?  These cookies are DIVINE! My photo shows them a bit squished because I was impatient about moving them to the cooling rack.  But should photography matter when such tastiness is before you?

Yield ~60 cookies


Source:  http://www.foxnews.com/recipe/white-chocolate-cherry-oatmeal-cookies

Dr Pepper Oatmeal Cake

Ingredients:

For the cake:

• 1 1/4 cups Dr Pepper (not diet)
• 1 cup rolled oats (not instant)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of ground allspice
• Pinch of ground nutmeg
• 1/4 teaspoon kosher salt

For the icing:

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup buttermilk or half and half
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Preheat the oven to 350 degrees.


Directions:

Grease a 9x9 cake pan and set aside.  Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt and set aside.   Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.  Beat the eggs and set aside.

Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy.  Add in flour mixture and then Dr Pepper and oatmeal to the creamed butter and eggs and stir until a thick batter is formed.

Pour the cake batter into the pan and bake uncovered for 35-45 minutes, or until an inserted toothpick comes out clean.

Allow the cake to cool.  On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, and salt.  Allow to simmer until it begins to look sticky.  Then pour over cake and put the cake back into the oven under a broiler for approximately 30 seconds so that the icing will become crispy.

Allow cake to cool again before cutting.


Myrtle's Note:  I do not like nuts or coconut in desserts, so I completely left them off of the icing.  In the original recipe, there is the suggestion to use a different icing in that case, but I stuck with the other ingredients.  I went ahead and put the cake back in the oven, per the directions, and the icing turned into something that looks like cinnamon toast.  Nice a crispy.  Except for the one spot that was a bit thick.  However, there recipe calls for putting the icing on a warm cake and I think it would work much better on a cooled cake, because my icing basically soaked into the top and sides of the cake.   Since there was no instruction to let the cake cool before cutting, I tried to cut it as soon as the icing cooled a bit.  The cake was still quite warm and crumbled into a million—albeit tasty—pieces.  Basically, I've changed the recipe to fit my tastes.  If you are a nut sort of person, follow the link to the original one.


Yield: 12-16 servings

Source:  http://www.homesicktexan.com/2012/01/dr-pepper-oatmeal-cake-coconut-topping.html

Red Lentil Dahl with Curried Butternut Squash and Carrots

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 pound butternut squash
• 1 medium vidalia onion
• 1 cup carrots
• 3 cloves garlic
• 2 tablespoons ginger
• 1 tablespoon curry powder 
• 1 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley
• 1 cup red lentils, picked over and rinsed if needed
• 4 cups vegetable stock
• 1 cup water
• 1 teaspoon fresh lemon juice, or to taste

Directions:

Mince ginger and garlic and set aside.  Mince the onion and set aside. Peel and cube butternut squash and set aside.  Slice carrots and set aside.

Heat olive oil and butter in a sauteuse pan until golden brown.  Brown squash, carrots, onions, garlic, and ginger until the vegetables are tender, approximately 15-20 minutes.  Stir occasionally.

Add in curry powder, salt, and pepper and cook approximately 2 minutes, stirring occasionally.

Add lentils, stock, and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with additional salt and pepper if needed.

Myrtle's Note:  I made some changes, but I will also say that the ingredient list and the directions on the original recipe did not match up.  I assumed the directions and so, while I added salt since it was not on the list, it was not enough.  The recipe above is a combination of both what I did do and what I will do next time, such as use an entire teaspoon of salt.  The main change was both change the type of and reduce the liquid, based on what I know works with the Red Lentil Dahl recipe. I also changed the type of oil and increased the carrots.  Biting into the butternut squash and carrots with the lentils was rather tasty.  Because I omitted the cilantro oil, I am not sure what value the lemon juice has.  Next time I plan to use lemon grass (similar to the Vietnamese Chicken Curry with Sweet Potatoes) and will change the recipe here if it works better.  In a nut shell, the vegetables were a great addition to the red lentils, but the lentil base did not have as much flavor as the Red Lentil Dahl and so the bites without the vegetables were not quite as good. My thoughts on the next round are to add 1 tablespoon lemongrass and at least double the curry to 2 tablespoons.  I also am thinking it might be best to add the curry while the vegetables are cooking.  Maybe.  All that aside, I really liked this dish.  I just know it can be better.

Yield: 6 servings

Adapted From:  http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416

Pasta alla Vodka

Ingredients:

• 1 pound Pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 whole medium vidalia onion
• 3-4 cloves garlic
• 3/4 -1 cup vodka
• 1 can (about 14 oz.) tomato puree
• 1 cup heavy cream
• 1 pinch red pepper flakes
• 1/2 teaspoon sea salt
• McCormack® Peppercorn Medley to taste 
• 1 cup grated parmesan cheese

Directions:

Start the pasta as you start the sauce and all should come out together.  Be sure not to overcook the pasta.  [I personally recommend adding a pinch of salt and a drizzle of olive oil to the water.  Marie reminded me to stir the pasta once I add it to the boiling water to help prevent sticking.] 

Peel, cut, and purée the onion and set aside.  Peel and mince the garlic and set aside.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in minced onion and garlic. Stir and allow to cook for two minutes or once the onions have started to turn translucent. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.  [I LOVE this last "direction" from Pioneer Woman!]

Myrtle's Note:   It almost goes without noting that I puréed the onion instead of merely mincing it and I opted for the use of the peppercorn medley instead of black pepper.  I also doubled the garlic, not that you could really tell.  I couldn't find the fancy pasta, but Marie and I agreed that shell pasta would help capture the tasty sauce.  We were right.  I also forgot to take a photo before we devoured our portions, but I did photograph the leftovers!

Yield:  6 servings


Source:  http://thepioneerwoman.com/cooking/2008/12/friday-night-dinner-pasta-alla-vodka/

Chicken with Mustard Cream Sauce

Ingredients:

• 4 whole boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 whole garlic cloves
• 1 cup brandy (or white wine)
• 1 Tablespoon (heaping) dijon mustard
• 1 Tablespoon (heaping) grainy mustard
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• sea salt and pepper, to taste

Directions:

Mince the garlic and set aside.  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.

Heat oil and butter in a large skillet over medium-high heat. Place cutlets in to pan and then immediate flip.  Salt and pepper the cutlets, flip, and repeat.  Cook the cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.  [I cooked them in batches.]

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using), being careful if cooking over an open flame. Then just let the booze bubble up and cook until it is reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth and cook until thickened.   When the sauce is close to thickening, sdd chicken breasts back to the pan, nestling them into the sauce, scrap the juice from the resting plate into the pan. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with the sauce spooned over the top.
Myrtle's Note:  The original recipe has some fluidity to the cream and broth, but I wrote what worked for me in my pan on my stove.  I also added a fourth (fat) garlic clove.  I did not have brandy, so I used Barefoot Moscato.  I cannot wait to have it again with brandy!  The thickening took a long time (more reduction), so next time, I might also increase the cream a bit.

Yield:  4 servings


Source:  http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Ingredients:

• 1 1/2 lbs sweet potatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoons paprika
• 1/4 teaspoon ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• 1/2 teaspoon sea salt, divided
• 1 teaspoon McCormack Peppercorn Medley®
• 1/2 teaspoon fresh ground black pepper
• 1 small yellow onion
• 3 cloves garlic
• 1 (14.5) oz can black beans
• 1 cup frozen yellow corn
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• Corn or flour tortillas

Preheat oven to 425 degrees.

Directions:

Mix together the cumin, paprika, coriander, peppers, and 1/4 teaspoon sea salt in a small dish.  Peal and cube the sweet potatoes and place in a wide bowl.  Drizzle on 3 tablespoons of olive oil and toss.  Then, as you continue tossing the potatoes, sprinkle on the spice mixture until evenly coated.  Spread the potato cubes on a metal pan and roast for 30 minutes, removing from oven and tossing once halfway through baking.

Whilst the potato cubes are cooking, mince the garlic and set aside.  Mince the onions and set aside.  Juice three tablespoons of lime and set aside.  Rinse and drain the beans and set aside.  Thaw and drain the corn and set aside.

Approximately ten minutes before the potatoes are done, heat the remaining tablespoon of olive oil over medium-high heat.  Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes.  Whilst the onions are browning, mince the garlic and then add it to the onions, along with the other 1/4 teaspoon of sea salt.  Reduce heat to medium-low, add in drained black beans, corn, honey. and lime juice. Heat until warmed through. Toss in roasted sweet potatoes. Serve over warm tortillas with desired toppings.

Topping options:  cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, shredded romaine lettuce or purple cabbage, fresh salsa, and/or pico de gallo and hot sauce

Myrtle's Note:  I totally forgot to slice up the avocado waiting in the refrigerator.  However, these vegetarian tacos were really tasty to someone who is very decidedly not a vegetarian!  I would recommend not forgetting the avocado and combining it with the cotija or feta cheese!  As to alterations, I dropped the cilantro (UGH) and increased the garlic.

Yield:  4 full, two-taco servings, with perhaps another taco left over.

Source: http://www.cookingclassy.com/2013/09/honey-lime-sweet-potato-black-bean-and-corn-tacos/

Honey Soaked Hot Cross Buns

Ingredients:

• 1 package of dry yeast or 2 1/4 teaspoons
• 1/4 cup warm water, plus 1 tablespoons of water
• 3/4 cup of milk
• 1/2 cup of butter
• 3 tablespoons of honey, plus more for glazing
• 1 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 3 eggs
• 2/3 cup craisins
• 4 cups of flour, plus more for kneading
• 1 cup confectioner sugar
• 1/2 lemon, juice and zest
• pure vanilla extract

 Preheat oven to 375 degrees (eventually)


Directions:

Grease and flour a 13x9 pan and set aside.

Combine dry yeast, 1/4 cup warm water, and a touch of honey.  Let sit for 10 minutes.  [I add sweetener to see the yeast feed a bit and ensure its viability.  I have learned that this is not necessary, but the foam created is rather comforting for a nervous bread maker.]

Warm over low the milk, butter, salt and 2 tablespoons of honey until the butter has melted. Do not let it come to a boil!  I recommend letting the butter, salt, and honey melt first, before adding the milk.  Remove front the stove when you see steam rise from the milk.

Pour the mixture into a large bowl.  Add in the yeast water.  Then whisk cinnamon, nutmeg, and eggs into the mixture. Add 2/3 cup craisins.  Finally, add the flour, one cup at a time, stirring with a four until the previous cup disappears into the dough before adding the next one.

Knead on a lightly floured surface for five minutes until the dough is smooth and resilient.  Create a smooth surface of your finished dough ball by stretching and tucking the ends beneath the ball.  For the kneading process, add additional flour until the dough is no longer wet or too sticky to handle.  The dough will become heavier and more elastic, wanting to return to its shape as you stretch, fold over, and push down your dough ball.

Place in a greased bowl, cover with a towel dampened with hot water,  and let rise until the dough ball is doubled.  Since this is a honey sweetened bread dough, this will take approximately three hours.  Then, punch down the dough and divide into 24 balls.  Place the bun balls into the baking pan and let rise until doubled again, rewarming the towel with fresh hot water.  Allow for a minimum of an hour and a half, but the second doubling make take the same amount of time as the first.

With a sharp knife, cut crosses into each bun.  Place in the preheated oven and bake for 15 minutes.  Remove from the oven and brush the tops with honey.  It is helpful to warm the honey before doing so.  Return to the oven and cook 5-7 minutes more.

Allow to cool for 10 minutes.

Whilst cooling, sift a cup of powdered sugar into a small mixing bowl.  In a prep bowl, put one teaspoon honey, one teaspoon water, and fill another teaspoon approximately 3/4 lemon juice and 1/4 pure vanilla extract.  Put in a dash more water.  Zest and then mince the lemon peel.  Add to the prep bowl.  Warm in the microwave for a few seconds to help melt the honey so that you can stir everything together.  Then, slowly whisk the mixture into the powdered sugar until you have a glaze.

Once the buns are cooled, cross the tops with a thick line of glaze.

Myrtle's Note:  Rising will take forever, but the end result is worth it.  My first batch of these was with yeast fed with a pinch of sugar.  However, I put the bit of honey because I like the idea of the dough being solely created from honey.  I also used scissors to make the cuts, but they are not nearly as pretty as those made with a knife.  Because I read that hot cross buns, a Good Friday treat, are meant to be given away.  For now, I do not have a photo since the ones I kept are the poorest looking in the batch!!

Yield:  24

Source:  http://www.homesicktexan.com/2009/04/honey-soaked-hot-cross-buns.html

Roasted Butternut Squash and Goat Milk Cheese Pasta

Ingredients:  

• 2 Butternut Squash
• olive oil
• 3 tablespoons butter
• 1/8 cup flour
• 2 cups hot milk
• 6 ounces goat's milk cheese
• 1 tablespoon Gourmet Gardens® Minced Garlic
• Sea salt
• McCormack Peppercorn Medley®
• Ground thyme
• 1/8 teaspoon ground nutmeg
• 16 ounces (dry) shell pasta

Preheat oven to 425 degrees.

Directions:

Cut two butternut squashes in half length-wise.  Scoop out seeds and stringy flesh and discard.  Place all four halves on metal pan.  Generously cover exposed flesh with olive oil, using your fingertips to work it into the flesh.  Generously salt and pepper.  Sprinkle with thyme.  Roast for 55-60 minutes, until fork tender.  The top will be browned.

Scoop out the flesh of one butternut squash (both halves) and purée.   You will need 1/2 cup for this recipe.  You can freeze the rest in 1/2 cup portions for making this or other recipes at a later date.

Score the other butternut squash (both halves) down to the peel in a grid, so that you create one inch cubes. Separate the cubes from the peel.  You may end up with a bit of light colored inner peel on the bottom of the cube that you will want to trim away.  

Bring a large pot of water to boil, adding a bit of salt and olive oil to the water.  Boil the shell pasta 12 minutes (or according to the package directions).

Start the sauce at the same time as you add the pasta to the boiling water.  In a large (5 quart) sauteuse pan, melt butter and garlic and let it simmer.  As it is simmering, heat up your milk.

Add flour, slowly, stirring constantly.  Allow mixture to turn golden brown, stirring constantly.  It should look a little bit foamy.  

Slowly, stirring constantly, add the milk to the mixture.  Allow to simmer strongly, still stirring.  Whilst it is simmering, add in nutmeg, 1/8 teaspoon thyme,  1 teaspoon sea salt, and 1 teaspoon pepper.  The sauce will reduce and thicken. 

Once it has thickened, stir in the goat milk cheese.  It will eventually melt and disappear into the sauce as you continue to stir.  Then add 1/2 cup puréed roasted butternut squash to the sauce and stir thoroughly.

Finally, drain the pasta after it finishes cooking.  Then add drained pasta and cubed roasted butternut squash to the sauce and toss.  Serve warm.  

Myrtle's Note:  This will freeze well.  When re-heating, add a bit of milk or heavy whipping cream to the bowl before you put it in the microwave.  

Yield:  6-8 

Source:  Myrtle's head!

Lemony Lemon Brownies

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3 tablespoons lemon zest
• 4-6 tablespoons lemon juice
• 1 cup powdered sugar

Preheat oven to 350 degrees.


Directions:

Butter an 8x8 pan and set aside.  Zest approximately three large lemons, mince the zest, and set aside.  Juice all the lemons and set aside.

Beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, 2 tablespoons of lemon zest, and 2 tablespoons of lemon juice until combined.  Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

Pour into baking dish and bake for 23-25 minutes.  The top will look very un-cooked, but the edges will be golden brown and pulled away from the pan.  Do not over bake or the bars will be dry.  Allow to cool completely before glazing. 

Filter the powdered sugar and whisk with up to 4 table spoons lemon juice and 1 tablespoon lemon zest.  Spread the glaze over the brownies with a rubber spatula and let glaze set.

Cut into bars and serve.

Myrtle's Note:  Once I tackle the glaze, I am going to revise this, but I wanted to capture the recipe now, before I forget that I made them.  Below, the photo has a glaze in which I added about 1.5 extra cups of powdered sugar.  I made it with a mixer, but I forgot to sift the powdered sugar.  A friend suggested that perhaps it would be better to start adding the lemon juice one tablespoon at a time.  As you can see, mine turned out opaque and tasted a bit like powdered sugar.  The photo on the original recipe shows a clear glaze.  SIGH.  Even with a less than tasty glaze, the brownies were rather tasty.  They give the impression of a lemon bar without the shortbread factor.

Yield: 12 bars


Source:  http://www.bestyummyrecipes.com/lemony-lemon-brownies/

Herb Roasted Pork Tenderloin

Ingredients:

• Pork tenderloin
• Sea salt and pepper, to taste
• 4 Tablespoons Herbes De Provence
• 1 cup preserves (fig, peach, plum)
• 1 cup water
• 1 tablespoon vinegar

Preheat oven to 425 degrees.


Directions:

Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

Place the pork on a rack or in a large skillet, fat side up, and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.

While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.

Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits ... anything you'd like!

Myrtle's Note:  If you study the photos on the original recipe, my "preserves" look nothing like Pioneer Woman's.  I would like to improve on that, but Marie liked what I made with peach preserves.  I believe the fig ones used were more ... homemade ... less processed.  I also used a thermometer on the pork (to 145 degrees), so my cooking time was 25 minutes.  I used only one pork tenderloin, but the whole amount of sauce.  Since my jar preserves were just not looking right, I allowed the sauce to cook at a rapid boil for about 10 minutes or so to reduce it as much as possible.



Source:  http://thepioneerwoman.com/cooking/2011/09/herb-roasted-pork-tenderloin-with-preserves/

Hassleback Potatoes

Ingredients:

• Russet potatoes
• Butter
• Cheddar Cheese
• Gourmet Gardens® Minced Garlic
• Sea salt
• Cracked black pepper

Preheat oven to 450 degrees.


Directions:

Choose potatoes that are uniform in size and shape (long and flat-ish work well).  Clean and dry the skin.  Make thin slices from one end to the other, taking care to leave a good portion of the skin intact on the side and the bottom ... perhaps almost a quarter inch up from the bottom, so about 1/8th inch is still connected on the sides.

Fill each cut with either butter or cheddar cheese, alternating between the two.  Be careful not to break the skin of the potato where the slices are still connected together.  As you wedge in the butter and the cheese, the potato will begin to curl, as if it is doing a back-bend!

Place your potatoes on your roasting pan so that they lean against each other instead of falling over.  I prefer a stoneware pan.  Smear a generous dollop (or two) of minced garlic along the tops of your potatoes.  Then salt and pepper to taste ... remembering that potatoes can handle a generous portion of salt! Finally, shred or crumble more cheese on top.

Roast for 45-55 minutes.  Larger potatoes will need more time lest you end up with too firm slices.

Myrtle's Note:  I tried three "recipes" and the first two were completely inedible and the third was far too underdone for enjoyable consumption.  I did not follow a recipe, here, focusing merely on what might add flavor.  Really, any way you wish to season them would be fine, such as using olive oil and herbs instead of butter, cheese, garlic, salt, and pepper.  I am such a huge fan of the ease of flavor Gourmet Gardens® provides.  Whilst I have been using freshly minced garlic in curry, stew, and chili, you couldn't get the balance of garlic across a hasselback cut potato unless you opted for powder or meticulously shoved bits of fresh garlic into each cut.  Smearing garlic paste is much easier.

Crash Hot Potatoes

Ingredients:

• whole new potatoes 
• olive oil
• kosher salt/sea salt
• McCormack® Peppercorn Medley
• rosemary 

Preheat oven to 450 degrees.


Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Generously sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake for 20-25 minutes until golden brown.

Myrtle's Note:  I don't have a potato masher and my red potatoes were a bit large anyway, but my messy outcome was still tasty.   I totally agree with Pioneer Woman in that the simplicity makes these even tastier.   I am not a potato skin person, but I ate every bite of these.  

Source:  http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Chipotle Chicken Chili

Ingredients:

• 2 tablespoons olive oil
• 1 whole vidalia onion
• 4 cloves garlic
• 2 pounds boneless, skinless chicken breasts
• 1 bottle good beer
• 1 can diced tomatoes
• 2-3 whole chipotle peppers in adobo sauce, minced 
• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 1/4 cup masa harina
• 1 lime
• sour cream
• grated sharp cheddar cheese
• lime wedges

Directions:

Dice (or mince) the onion.  Mince the garlic.  Cut the chicken into pieces the size of large dice.

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until the onions soften. Add the salt, chili powder, and cumin and continue cooking until the spices begin to smell strongly.  Add the chicken and cook until lightly browned.

Unless you have a really spicy tongue, open the can of chipotle peppers and use just three of the large ones.  Maybe four tops.  I recommend using a bit of the bear to wash off the adobe sauce from the peppers you are discarding and then use that small amount of liquid in a mini-processor or blender to purée the chilis, adobe sauce, and the onions in the can.  Pour the purée in with the chicken.

Pour up to 8 ounces of beer (including what you used to rinse the peppers) in with the chicken, reserving 4 ounces for later use.

Drain and rinse the beans.  Add them, the tomatoes (plus juice), beans, chili powder, cumin and salt to the pot. Stir to combine, then cover the pot and cook for one hour.

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the juice of one lime. Stir and cook for 10 more minutes or until thickened.

Serve with sour cream, cheese, and another squeeze of lime!


Myrtle's Note:  This is so good I am utterly torn between my favorite chicken dish, now: Vietnamese Curry with Sweet Potatoes or this!  Update:  I have been learning to cook the spices as a part of recipes, so I started doing that with the cumin and chili powder and subsequently altered the recipe above.


Yield:  8 double-ladle servings

Source:  http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili/

Twice-Baked Sweet Potatoes with Feta and Sumac

Ingredients:

• 2 sweet potatoes
• 2 ounces (or a bit more) feta
• 2 teaspoons olive oil
• a pinch of coriander
• 1/4 teaspoon sea salt
• 1/2 teaspoon McCormack® Peppercorn Medley
• 1/2 teaspoon minced garlic
• sumac

Preheat oven to 425 degrees.

Directions:

Wash sweet potatoes, cut off sharp pointed ends (if desired), and prick all over with a fork. Put sweet potatoes on small roasting pan and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.

While sweet potatoes are cooking, crumble the feta into a bowl. Mix in the coriander, garlic, pepper, and and olive oil and let the feta mixture marinate in the fridge while the sweet potatoes bake.

When sweet potatoes are soft, remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into a small bowl. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top.

Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Sprinkle with sumac and serve hot.


Myrtle's Note:  I plan to make this again, but feel like it would be better to mix all the ingredients into the sweet potatoes after cooking, but leave the feta as is.  My thinking behind this is that the feta did not melt the way it has in other recipes when served warm.  I very much liked the sumac and am looking forward to trying other recipes that call for it.

Yield:  2 servings

Adapted from:  http://www.kalynskitchen.com/2011/04/recipe-for-twice-baked-sweet-potatoes.html

Strawberry Muffins

Ingredients: 

• 2 cups flour
• 1 cup white granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk 
• 1/4 cup butter, melted
• 1 teaspoon almond extract
• 1 cup of minced fresh strawberries

Preheat oven to 350 degrees.

Directions:

Grease a muffin tin and set aside.

Whisk together the flour, sugar, baking powder and salt in a large bowl. Mix in egg, milk, butter, almond extract.  Hand mixing is fine.

Slice and then mince into small pieces enough strawberries to fill one cup.  Fold into the batter.  Fill the tins and bake for 25 to 30 minutes. Serve with butter while warm.

Myrtle's Note:  I had enormous muffins, because I kept trying to get all the batter into 12 muffin tins.  And I will not admit just how much batter I ended up licking out of the bowl.  So, I would plan for more than twelve muffins.  I wish I knew how to adjust down the recipe ever so slightly.  I think it would work well to do two batches, so that you are not cooking 2 or 3 muffins by themselves.  The taste, however, was sublime!

Yield:  14 muffins

Source:  http://thesouthernladycooks.com/2014/01/25/strawberry-muffins/

Vietnamese Chicken Curry with Sweet Potatoes

Ingredients:

• 3 tablespoons curry powder
• 1/2 teaspoon sea salt, or to taste
• 2 pounds skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chopped shallot
• 2 teaspoons minced garlic
• 1 teaspoon garlic chili sauce
• 3 tablespoons Golden Mountain® Seasoning Sauce
• 1 tablespoon palm sugar
• 3 dollops Gourmet Gardens® Lemongrass 
• 2 dollops Gourmet Gardens® Ginger
• 1 1/2 cups fresh chicken stock 
• 24 baby carrots cut on the diagonal 
• 1 1/2 cups unsweetened coconut milk
• 1 red onion, cut into wedges
• 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes

Directions:

Combine 2 tablespoons of the curry powder and the salt in a bowl. Cut the chicken breasts into thigh-sized pieces. Add to the bowl, turning to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili sauce, and the remaining 1 tablespoon curry powder. Stir until fragrant, Braise the chicken in batches, approximately 2-3 minutes per side, depending on thickness. Place on a plate and set aside.

Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes.

Add the coconut milk, onion, and sweet potato into the pot.  Then place the braised chicken on top, cover, and cook covered approximately 15 minutes.  Remove the lid and cook an additional 10-15 minutes.

[Optional:  Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions before serving.]


Myrtle's Note:  This is incredibly delicious!  Oh, my!  In order to accommodate my seafood allergy, I substituted Golden Mountain Seasoning Sauce (after much Googling to determine the best substitute).  I also could not track down chili paste, so I substituted a Vietnamese Chili Garlic Sauce and cut the amount in half.  I doubled the sweet potatoes, because I wanted it to be a bit more hearty.  And, given my love of Gourmet Gardens®, I used their lemongrass and ginger products.

Yield:  6 servings


Adapted from:  http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Sweet-Potatoes-233843

Nutella Rice Krispy Treats

Ingredients:

• 6 cups Rice Krispy Cereal
• 1 (10.5 oz) bag mini marshmallows
• 1/4 cup, plus 1 teaspoon butter
• 2 cups Nutella
• 1/2 cup milk chocolate chips
• 1 tablespoon butter

Directions:
Measure out Rice Krispies cereal into a large bowl and set aside.

In a medium saucepan over medium heat, melt butter and marshmallows together until smooth.  Once marshmallows and butter have melted together add one heaping cup of Nutella and stir until well combined.

Pour marshmallow mixture over the cereal. Stir to coat evenly. Press into a greased pan (I used 10x15).

To make topping, heat one cup Nutella, chocolate chips, and the butter in a medium sauce pan over medium-medium low heat until smooth. Spread over the top of Rice Krispy Treats.

Allow to cool in the refrigerator until set-up.  Cut and serve!

Myrtle's Note:  I swapped out the shortening for butter.

Yield:  24

Source:  http://www.chef-in-training.com/2012/03/nutella-rice-krispy-treats/

Spicy Dr Pepper Shredded Pork

Ingredients:

• 1 large red onion
• 1 whole pork sirloin roast 
• Sea salt
• Cracked black pepper
• 1 can (11 Ounce) chipotle peppers in adobo sauce
• 2 cans Dr Pepper
• 2-3 tablespoons dark brown sugar

Preheat oven to 325 degrees.

Directions:

Cut up onion in wedges, separate, and line in the bottom of a dutch oven.  Put the pork roast in the pot fat side down.  Salt and pepper generously.  Turn over and salt and pepper again.

Open the can of chipotle peppers and dump out into a 16 ounce measuring cup.  Pour about a half of can of Dr Pepper into the measuring cup and stir.  Once the Dr Pepper has "cleaned off" the adobo sauce from the peppers, pick out all but two of the plumpest peppers and discard.  [Feel free to keep more of the peppers, but two will be plenty spicy.]  Use a small food processor or a blender to purée the mixture, so as to more evenly distribute the remaining peppers in your pulled pork.

Sprinkle the brown sugar over the onion pieces around the pork.  Pour in the rest of the first Dr Pepper can and then the whole contents of the second Dr Pepper can.  Finally, pour the Dr Pepper chipotle pepper adobo sauce mixture on top of the porto.

Place in the oven and cook for 4 and a half to 5 hours, turning the roast over three times, basting as you do.  Take the pork out and allow to rest for a while, before using two forks to pull apart the meat.


Myrtle's Note:  The original recipe called for pork shoulder roast, but I accidentally got a pork sirloin roast.  The cut I used was extremely lean and tasty.  The original recipe also called for it to be cooked for six hours at 300 degrees, but I needed to compress the cooking time a bit, which is reflected above.  I substituted a red onion for a white one.  I also took out just under half the peppers, after "rinsing" the adobo sauce into the pot with the Dr Pepper.  All my guests agreed the pulled pork was extremely tasty, but very, very, very hot.  So, next time, I will probably leave no more than one or two peppers in the pot.  Finally, the original recipe also suggests serving as tacos, which I did, using Texas Flour Tortillas.


Source:  http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/