English Walnut Cookies

   From the kitchen of Diana Orso

Ingredients:

1 stick of soft butter

1 cup of brown sugar

1 egg

1/2 teaspoon vanilla

1 3/4 Cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chopped walnuts

1/4 cup chopped cherries

Directions:

Take a big piece of wax paper and measure out the flour, baking soda and salt. 

Cream together butter and sugar, mix in egg and vanilla until smooth. 

Blend in the dry ingredients, then mix in the nuts and cherries. 

Then take that big piece of wax paper and put the cookie dough on it and roll into a log, about 2 1/2 inches wide.

Freeze the roll of dough. 

If I am going to bake within a day, it’s fine to freeze in just the wax paper; if I plan to bake at a later time, I place the roll of wax paper into a large zip lock bag and freeze. 

When ready to bake, remove from freezer and slice cookies, then place them on parchment paper (on a not greased cookie sheet). 

Cookies will spread a bit, bake in a 400-degree oven for 8 to 10 minutes. 

Yield 3 dozen.

  

Balsamic Honey Glazed Roasted Carrots

From the kitchen of Barb Shea

Ingredients:

1 lb. carrots, peeled

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 Tbsp. chopped fresh thyme

1/4 c. balsamic vinegar

1/4 c. honey

Fresh chopped parsley, for garnish

Directions:

Preheat oven to 375°.

On a large baking sheet, drizzle carrots with oil, then season with salt, pepper, and thyme.

Toss until combined and bake until carrots are tender, 38 to 40 minutes.

Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey.

Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon).

Let cool slightly.

Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm.

Apple Cheddar Bundle Appetizer

    From the kitchen of Barb Shea

Ingredients:

2 medium Honeycrisp apples (about 1 1/4 lb.), cored, sliced 1/8" thick

Zest from 1 lemon

6 Tbsp honey, divided

1(17.3oz.) frozen package puff pastry, thawed

1 large egg

1 (8-oz.) block sharp cheddar, grate 

1 1/2 tsp flaky sea salt

1/4 c chopped roasted pecans

1 tsp fresh thyme leaves

   

Directions:

Preheat oven to 400° and line 2 sheet trays with parchment.

In a medium bowl, toss apples, lemon zest, and 4 tablespoons honey.

Cut each pastry sheet into 4 (4.5" x 4.5") squares for a total of 8. In a small bowl, whisk egg with a splash of water.

Brush outer edges of pastry with egg wash.

Rotate pastry squares so a corner faces you.

Place 1 tablespoon grated cheese on the bottom.

Top with 10 to 11 apple slices.

Place 1 tablespoon grated cheese on each side of apple slices.

Fold left side over top and lightly press to seal.

Fold right side over top and press to seal.

Brush tops and sides of pastry with egg wash; sprinkle with sea salt.

Arrange 4 pastries on each prepared tray.

Bake puffs, rotating trays halfway through, until pastry is puffed up and golden brown around the edges, 20 to 25 minutes.

Let cool 5 minutes.

Arrange on a platter. Drizzle with remaining 2 tablespoons honey.

Top with pecans and thyme.

     Christmas                Potatoes

    From the kitchen of

            Bev Guss

Ingredients:

6 medium white potatoes

1 pint sour cream

1 can cream chicken soup

Green onion

Cube melted butter

1/3 box frosted flakes

1 ½ cups grated cheese

Directions:

Peel and dice potatoes. 

Boil until tender. 

Cool and place in 13 x 9 x 2” pan.  

Mix sour cream, cream of chicken soup, onion, ¾ butter, grated cheese and pour over potatoes.

Crumble frosted flakes and mix remaining butter and pour over.

Bake 350 degrees for 30 minutes.

Sour Cream Corn Muffins

 From the kitchen of Diana Orso

Whisk together the following dry ingredients:

2 cups and 4 Tablespoons of Soft as Silk Cake Flour (or 2 Cups Multi-purpose flour)

1 cup Polenta (or yellow cornmeal)

3/4 Cup of Sugar

1 1/2 teaspoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon salt (I like pink salt)

In another bowl, whisk together the following wet ingredients:

2 eggs (preferably at room temperature)

1/2 cup milk (also better if not ice cold)

8 Tablespoons (a stick) of melted and cooled butter

3/4 cup sour cream

Very gently fold the wet and dry ingredients together just to moisten, lumps are okay, don’t over mix.

Scoop the mixture into a greased muffin tin or use paper muffin liners. 

Bake in a 375-degree oven for about 18 minutes, test with inserting a pick into center until it comes out clean. 

Brush the tops with butter and cool for 5 minutes.

I wanted a lighter and moister corn muffin, thus my decision to use the cake flour and polenta (which is ground finer than regular corn meal).

Enjoy!

  No Bake Cranberry           Nut Energy Bites

     A Blue Zones Recipe

  Submitted by Barb Shea

Give your brain a boost with these delicious energy bites!

Ingredients:

9 Medjool dates, pitted and cut in quarters

⅓ cup agave

1 tablespoon almond butter

1 tablespoon chia seeds

1¼ cup whole grain oats

¼ cup pistachios, shelled

⅓ cup sliced almonds

¾ cup dried cranberries

1 teaspoon vanilla extract

⅓ cup white chocolate chips

Directions:

In a food processor with a metal blade, add dates, agave, almond butter, chia seeds, oats, pistachios, almonds, cranberries, and vanilla. Pulse until roughly chopped, but not pulverized.

Place oat mixture into a medium mixing bowl. Add white chocolate chips and stir together. Place in refrigerator and chill for about 20 minutes.

Once chilled, use your hands to shape into 1-inch balls, pressing your hands firmly together to shape.  A touch more almond butter can be added to help shape and hold, if necessary. Repeat with remaining mixture.

Yield:  12 Bites

Note: Store in an airtight container in the refrigerator for up to 1 week.

    Chickpea Tortilla Soup

     From the kitchen on Diana Orso

Ingredients:

1 tablespoon olive oil

1 medium red onion, chopped

4 garlic cloves, minced

1 to 2 jalapeno peppers, seeded and chopped, optional

1/4 teaspoon pepper

8 cups vegetable broth

1 cup red quinoa, rinsed

2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained

1 can (15 ounces) no-salt-added black beans, rinsed and drained

3 medium tomatoes, chopped

1 cup fresh or frozen corn

1/3 cup minced fresh cilantro

Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges, shredded cheese, sour cream and additional chopped cilantro

Directions:

Heat oil in a Dutch oven over medium-high heat.

Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes.

Add broth and quinoa. Bring to a boil; reduce heat.

Simmer, uncovered, until quinoa is tender, about 10 minutes.

Add the chickpeas, beans, tomatoes, corn and cilantro; heat through.

If desired, serve with optional ingredients.

     Easy Popovers

  From the kitchen of Bev Guss

      A classic side dish for   Thanksgiving or any occasion.

Ingredients:

1 cup flour

1 cup milk

1/3 t. salt

2 whole eggs (do not beat)

Directions:

Mix ingredients 10 - 15 seconds only. 

Pour into well-greased muffin tins sprayed with PAM. 

Do not preheat the oven.

Place in oven and shut door and don’t peek, bake at 450 for 20 minutes, then lower the temp to 350 and bake 25 minutes more. 

     Layered Tomato           Zucchini Casserole

From the kitchen of Bev Guss

Ingredients:

1 ½ cups grated Cheddar cheese 

⅓ cup grated Parmesan cheese 

½ teaspoon dried oregano 

½ teaspoon dried basil

2 cloves garlic, minced

Salt and pepper to taste 

2 medium zucchinis, thinly sliced

5 plum tomatoes, thinly sliced 

¼ cup butter 

2 tablespoons finely chopped onion 

¾ cup fine bread crumbs 

Directions:

Step 1

Preheat oven to 375 degrees F.  Lightly butter a 9x9-inch pan.

Step 2

In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic.

Season with salt and pepper, set aside.

Step 3

Arrange half of the zucchini slices in the pan.

Sprinkle 1/4 of the cheese and herb mixture on top.

Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.

Repeat layers.

Step 4

Melt butter in a skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in breadcrumbs, cook until they have absorbed the butter. Sprinkle on top of casserole.

Step 5

Cover loosely with foil and bake in a preheated oven for 25 minutes.

Remove foil and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Balsamic Strawberries and Ricotta Crostini Appetizer

From the kitchen of Barb Shea

Ingredients:

1 baguette, sliced into 1/2-inch pieces

1 cup ricotta cheese

1 pint (2 cups) fresh strawberries, hulled and sliced

2 tablespoons balsamic vinegar

1 tablespoon honey

Fresh mint leaves, chopped (for garnish)

Olive oil, for brushing

Salt and freshly ground black pepper, to taste

Instructions:

Prepare the Strawberries:

In a mixing bowl, combine the sliced strawberries, balsamic vinegar, honey, a pinch of salt, and black pepper.

Toss gently to coat the strawberries evenly and set aside to marinate for at least 10 minutes.

Prepare the Crostini:

Preheat your oven to 375°F (190°C).

Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.

Bake in the preheated oven for about 10 minutes, flipping halfway through, until the crostini are golden and crispy.

Remove from the oven and let cool slightly.

Assemble the Crostini:

Spread a generous amount of ricotta cheese onto each crostini.

Top with a spoonful of the balsamic strawberries.

Garnish with chopped fresh mint leaves for an added burst of flavor and color.

Serve:

Arrange the assembled crostini on a serving platter.

Drizzle with additional balsamic glaze, if desired, and serve immediately.

Tips:

Variations: Try using goat cheese or mascarpone instead of ricotta for a different flavor profile.

Make-Ahead: You can prepare the balsamic strawberries and toast the crostini in advance. Assemble just before serving to keep the crostini crisp.

             

             Stanley Tucci
     Tomato and Basil Pasta

    From the kitchen of Robin Stuck

Ingredients:

3-4 plum or Roma tomatoes, quartered

2 tablespoons extra virgin olive oil

2 cloves garlic, finely diced

¼ cup fresh basil leaves, torn

8 ounces dried pasta

Salt to taste

2 ounces of crumbled goat cheese or ricotta cheese, optional

Lemon zest, optional

Directions:

1. Combine tomatoes, oil, garlic, and basil in a medium bowl and marinate in the fridge for at least 20 minutes.

2. Cook pasta according to package directions. Drain.

3. Salt the marinated tomatoes to taste, then toss with the cooked pasta.

4. Serve topped with cheese and lemon zest, if desired.

   

      DAD’S CRAB DIP

From the kitchen of Bev Guss

(Double if crowd is coming!)

Ingredients:

1 - 8 oz pkg cream cheese

1 can crab drained

1/3 cup mayo

1 T Chili sauce

2 t. horseradish

1 t. lemon juice