Category: RECIPES

COCKTAIL CRAB DIP

When we were detoured back home at Thanksgiving time, our friend’s graciously included us in their Thanksgiving dinner. Heather served a dip we had never had before, but instantly fell in love with. I’ve adapted this from my memory, but think I’ve come close.

COCKTAIL CRAB DIP
8 ounces cream cheese, softened to room temperature
3/4 cup cocktail sauce
8 ounces Krab, chopped or shredded
1 small bunch green onions, chopped, greens and whites divided
1 cup shredded Mozzarella cheese
1 small can chopped olives

  • Toss crab in cocktail sauce and then let drain through a small colander.
  • Whisk cream cheese smooth.
  • Spread cream cheese in serving dish.
  • Spread strained cocktail sauce over the cream cheese.
  • Sprinkle Mozzarella cheese over cocktail sauce.
  • Toss together the Krab pieces, onion white and olives.
  • Layer Krab mixture over cheese.
  • Top with green onion tops.
  • Serve with wheat thins or Ritz crackers.
  • Sprinkle Krab mixture over cheese.

BBQ HOISIN BRISKET ala SLOW COOKER

This is one of the tastiest AND the simplest of recipes.  The combination of the BBQ sauce and the Hoisin sauce is well paired for a bit of salty AND spicy with JUST a hint of sweet in every bite.

BBQ HOISIN BRISKET ala SLOW COOKER for 2-4
2 pound brisket*
2 cups Hoisin sauce
1 cup Sweet Baby Ray’s Original BBQ sauce
1 cup Beef Broth

  • Whisk together the Hoisin sauce, BBQ sauce and beef broth.
  • Spray the crock insert with non-stick cooking spray.
  • Place brisket in insert, fat cap up.
  • Pour Hoisin mixture over top.
  • Cover and set on low for 7-8 hours.

NOTES:

  • I buy a 4 pound brisket, cut it in half and freeze half for the next time. It seems impossible to find a brisket under 4 pounds anyway.
  • Buy a cut with the largest fat cap you can find – they are the MOST flavorful!

CHOCOLATE PRETZEL PB SQUARES

The beauty of this recipe is that there is NO baking involved!  This is a new favorite recipe that we will be making again and again!  You can cut them any size so they make the perfect addition to any goodie plate.

CHOCOLATE PRETZEL PB SQUARES
2 cups pretzels, crushed into crumbs
1 ½ cups powdered sugar
1 ¼ cups peanut butter
¾ cup butter, melted
1 ½ cups milk chocolate chips
½ cup Heath bit pieces

  • Spray 13×9 baking dish with non-stick cooking spray!
  • In a large bowl mix together the pretzel crumbs and powdered sugar until well blended.
  • Mix in melted butter and 1 cup of the peanut butter.
  • Press mixture evenly into the bottom of the baking dish.
  • Sprinkle evenly with Heath Bit pieces.
  • In a microwave safe bowl melt combine the remaining peanut butter with the milk chocolate chips. Heat at 30 second intervals, stirring after each until melted and smooth.
  • Spread over the layer in the baking dish.
  • Garnish with Heath bit pieces and broken pretzel bits.
  • Chill at least 1 hour before cutting.
  • Store in airtight container  in the refrigerator.

MUSHROOM CREAM CHICKEN

This recipe originally called for bone-in chicken and was for a slow cooker, but we MUCH prefer not to deal with bones and I wanted it to be a week night easy recipe, so we I have adjusted it to a boneless version. Plus hubby doesn’t care for mushrooms so it makes it easy to serve this way and I get ALL the mushrooms. 😀

MUSHROOM CREAM CHICKEN serves 4
4 boneless, skinless chicken breasts or 8-10 tenders
1 ½ teaspoons herbs de Provence
FRESH ground sea salt and black pepper
¼ cup WONDRA flour
1 tablespoon butter
1 tablespoon avocado oil
1 cup chicken broth
½ cup white wine
2 tablespoons flour
8 ounces sliced mushrooms
1 leek, halved lengthwise and chopped
½ cup heavy cream

  • Generously salt and pepper each chicken breast.
  • Combine flour and herbs de Provence.
  • Dredge chicken in Wondra flour mixture.
  • Heat butter and avocado oil in large skillet over medium high heat.
  • Sear chicken pieces 4-5 minutes on each side until golden.
  • Remove chicken pieces and keep warm.
  • Add leek pieces and mushrooms to skillet and sauté’ until golden.
  • Using a slotted spoon remove onions and mushrooms to the platter with the chicken.
  • Whisk together the chicken broth, white wine and 2 tablespoon of flour.
  • Add to skillet and bring to a SLOW boil.
  • Reduce heat and simmer 10 minutes.
  • Add heavy cream and whisk until well blended and you reach desired consistency.
  • Return chicken, leeks and mushrooms to pan and turn to coat with sauce.
  • Serve over mashed potatoes or pasta.

ROASTED APPLE PIE

ROASTED APPLE PIE
CRUST
3 cups flour, plus dusting
¾ cup COLD unsalted butter, sliced
5 ½ tablespoons COLD crisco
1 ½ tablespoons sugar
1 teaspoon FINE sea salt
6-8 tablespoons COLD Vodka or water

  • Pulse together the flour, unsalted butter slices, crisco, sugar and sea salt in food processor until you have a coarse crumble.
  • Gradually add water or vodka 1 tablespoon at a time while pulsing 5-6 times until dough comes together. Divide dough in half, shape into 2 disks, wrap in saran and chill AT LEAST 2 hours.

FILLING
6 medium Granny Smith Apples
¾ cup granulated sugar
¼ cup WONDRA flour
½ cup PACKED brown sugar
1 + 1 teaspoon pumpkin pie spice
¼ teaspoon FRESH grated nutmeg
½ teaspoon FINE sea salt

  • Preheat oven to 375°.
  • Mix together the granulated sugar, 2 tablespoons of the flour and 1 teaspoon of the pumpkin pie.
  • Toss apples in sugar mixture.
  • Line a baking sheet with a silicone mat.
  • Pour apples out onto silicone mat.
  • Bake 30 minutes until tender.
  • Cool 30 minutes.
  • Transfer apples to large mixing bowl.
  • Fold in brown sugar, remaining pumpkin pie spice, nutmeg, sea salt and remaining flour.
  • Chill 1 hour.

ASSEMBLY
3 tablespoons unsalted butter, cut into thin slices.
1 LARGE egg
1 tablespoon water

  • Unwrap 1 dough disk and turn out onto a lightly floured surface.
  • Roll out a 1/8-1/4 inch thick round.
  • Fit into a lightly greased 9″ pie plate.
  • Repeat with 2nd disk and cut into lattice pieces or shapes, set aside.
  • Spoon filling into pie plate.
  • Dot with butter slices.
  • Arrange top crust or pieces as desired.
  • Chill pie 30 minutes.
  • Preheat oven to 375°.
  • Whisk together egg and water.
  • Brush crust with egg wash.
  • Place on lower rack.
  • Bake 1-1 ½ hours. After 30 minutes shield crust edges with foil to prevent burning.
  • Cool on rack 2 hours before serving.

GINGER ORANGE GLAZED CHICKEN

GINGER ORANGE GLAZED CHICKEN
4-6 ounce boneless, skinless chicken breasts, fat removed
¹⁄³ cup WONDRA flour
FRESH ground sea salt and black pepper
2 tablespoons unsalted butter
1 tablespoon avocado oil
2 green onions, minced, tops reserved for garnish
1 ½ cups orange juice*
2 tablespoons brown sugar
1 teaspoon FRESH ground ginger
2 teaspoons Dijon mustard (optional – see note)
1 orange, zested and sliced

  • Place chicken breasts between two sheets of wax paper or plastic wrap and using a rolling pin flatten to even thickness.
  • Heat large skillet over medium heat.
  • Add butter and oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge breasts in flour.
  • Add chicken pieces to skillet and sear 4-5 minutes.
  • Flip and sear second side 3-4 minutes until browned and cooked through.
  • Transfer chicken pieces to platter and keep warm.
  • Pour off most of the excess fat.
  • Add green onions, ginger, orange juice, brown sugar and mustard if using. Blend well, scrape up any bits from the bottom of the skillet and cook 5 minutes until thickened and slightly reduced.
  • Adjust seasoning as necessary.
  • Return chicken breasts to pan, turning to coat in glaze.
  • Arrange orange slices on platter.
  • Top with chicken.
  • Top with orange zest and green onion tops.

NOTE:

  • I list it as optional because I’m deathly allergic to mustard and don’t use it when I’m also eating the recipe, but am assured by my mustard loving husband that it is a must when he’s eating it. 😀
  • I like to use pineapple orange juice to zing up the flavor sometimes.

TEX MEX CHICKEN STEW ala SLOW COOKER

TEX MEX CHICKEN STEW ala SLOW COOKER serves 4
1 small onion, diced
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon QUALITY honey
1 can ROTEL tomatoes, undrained
15 ounce can diced tomatoes, undrained
2 ounces pickled jalapenos or pepperoncinis
½ cup chicken broth
2 teaspoons WONDRA flour
1 tablespoon avocado oil
1 tablespoon boneless, skinless chicken thighs, cut into bite sized pieces
1 can white shoepeg corn
1-3 ounces cream cheese
1 bunch green onions, sliced for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Blend together the onions, garlic, canned tomatoes, pepperoncinis or pickled jalapenos.
  • Whisk together the chicken broth, honey, garlic, tomato paste and chili powder. Blend the mixture into the slow cooker.
  • Whisk together the avocado oil and flour into a paste. Blend the paste into the slow cooker mixture.
  • Fold in chicken pieces so they are submerged.
  • Cook on low for 6 hours.
  • Add corn and cook another hour on HIGH.
  • Whisk cream cheese with ½ cup of broth from slow cooker.
  • Stir cream cheese mixture into slow cooker, cooking for 15 minutes more.
  • Serve with warm tortillas.
  • Garnish with green onions.

MONKEY MUFFINS

MONKEY BREAD MUFFINS
1 cup toasted walnut pieces
10 tablespoons unsalted butter, melted and divided 6 + 4
1 ¼ pounds Bridgford rolls, thawed
¾ cup sugar
1 tablespoons ground cinnamon
²⁄³ cup packed brown sugar
¹⁄³ cup molasses
PINCH sea salt flakes

  • Coat muffin tin holes with non-stick cooking spray.
  • Sprinkle half of the walnut pieces evenly among the muffin tin holes.
  • In a medium bowl toss the rolls in 4 tablespoons of the melted butter.
  • In another bowl combine the sugar and cinnamon. Add the rolls one at a time, tossing in the cinnamon mixture until well coated.
  • Place one roll in each muffin tin.
  • Top evenly with remaining walnut pieces.
  • In a small sauce pan combine the remaining 6 tablespoons of butter, molasses, brown sugar and sea salt.
  • Cook over medium heat, abut 5 minutes, until well blended and bubbly.
  • Remove from heat and cool 10 minutes.
  • Spoon 1 tablespoon over each roll.
  • Cover loosely with saran wrap and chill at least 8 hours.
  • Remove pan from refrigerator 30 minutes before baking and let stand at room temperature.
  • Preheat oven to 350°.
  • Place muffin tin on a baking sheet to catch any drips and bake 20 minutes until rolls are puffed and cooked through.
  • Remove from pan and let stand 5 minutes on cooling rack.
  • Line baking sheet with foil.
  • Invert muffin tin and spoon any remaining syrup over muffins and arrange on platter.
  • Best served warm.

BACON WRAPPED ASPARAGUS BUNDLES

BACON WRAPPED ASPARAGUS BUNDLES serves 6
6 slices bacon
1 pound asparagus, trimmed
¼ cup PACKED brown sugar
¼ cup butter
2 teaspoons Bragg’s liquid aminos
FRESH ground black pepper
½ teaspoon sea salt

  • Preheat oven to 400°.
  • Arrange bacon on baking sheet and cook 5-6 minutes JUST until fat starts to render, but NOT browned.
  • Cool bacon on paper toweling.
  • Wipe down baking sheet.
  • Arrange asparagus into 6 bundles.
  • Wrap a slice of bacon around each bundle securing with a toothpick.*see notes
  • Arrange on baking sheet.
  • In a small saucepan combine the butter, liquid aminos, brown sugar, garlic salt and pepper. Bring to a boil over high heat.
  • Pour over asparagus.
  • Roast 20-25 minutes until asparagus is tender and bacon is cooked through.
  • Heat broiler.
  • Place baking sheet under broiler for 2 minutes JUST until bacon crisps up.

NOTE: If your bacon pieces are long enough you can tuck them in and place the tucked portion on the bottom to avoid the need of toothpicks all together.

BOURBON EGGNOG SUGAR COOKIES

EGGNOG SUGAR COOKIES yields 2 dozen 1 ½ inch cookies
COOKIES
1 1⁄8 cups all purpose flour
¹⁄³ cup powdered sugar
½ teaspoon fine sea salt
½ teaspoon FRESHLY grated nutmeg
½ cup unsalted butter, cubed and softened

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat.
  • Using your mixer on low speed combine flour, powdered sugar, salt and nutmeg until well blended.
  • Increase speed to medium and add butter 1 piece at a time until dough starts to form into a ball.
  • Turn dough out onto a lightly floured surface and shape into a disc.
  • Wrap in plastic and chill 30 minutes minimum.
  • On a lightly floured surface roll out dough to a 1/8 inch thickness.
  • Cut out cookies with a 2 inch cutter and use a metal spatula to place cookies on silicone sheet.
  • Return any dough scraps to plastic wrap in the refrigerator .
  • Bake 15-18 minutes when edges begin to brown.
  • Completely cool in pans before icing.
  • Repeat the process with the remaining dough.

ICING
1 ½ cups powdered sugar
4 tablespoons prepared eggnog
scant 1 tablespoon Bourbon
LEMON and/or ORANGE zest, for garnish

  • Whisk together the sugar, Bourbon and 1 tablespoon of the eggnog at a time, until you have a thin glaze consistency.
  • Spread glaze on cookies.
  • Garnish with zest.
  • Allow icing on cookies to set 30 minutes or until completely set.
  • Store in airtight container.

RASPBERRY or STRAWBERRY PRETZEL DESSERT

RASPBERRY or STRAWBERRY PRETZEL DESSERT
CRUST
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar

  • Preheat oven to 350.
  • Combine the pretzels, butter and sugar in a mixing bowl.
  • Press into a 13×9 baking dish.
  • Bake 10 minutes.
  • Cool on wire rack.

FILLING
2 cups heavy cream
1 teaspoon PURE vanilla.
8 ounces cream cheese, softened
1 cup sugar

  • Beat the heavy cream until you have soft peaks.
  • Add vanilla, cream cheese and sugar beating until smooth.
  • Spread over the pretzel crust.
  • Refrigerate 1 hour until chilled.

TOPPING
6 ounces strawberry Jell-O
2 cups boiling water
32 ounces frozen raspberries or sliced strawberries, thawed

  • Dissolve gelatin in the hot water in a large bowl.
  • Stir in fruit along with water syrup has accumulated during their thawing.
  • Chill until partially set.
  • Spoon over filling and gently spread even.
  • Refrigerate and chill 4-6 hours.
  • Cut into squares.

SWEET & SOUR CUCUMBERS & ONIONS – 2 versions – AMERICAN & JAPANESE

SWEET & SOUR CUCUMBERS
3 medium cucumbers, peeled and sliced thin
1 small red onion, quartered and sliced
FRESH sea salt and ground black pepper to taste
1 tablespoon sugar
1/2 cup apple cider vinegar
3-4 tablespoons avocado oil
1/2 cup COLD water

  • Whisk together water, vinegar, sugar and oil until well blended.
  • Season with FRESH ground sea salt and pepper.
  • Toss cucumbers and onions in a bowl.
  • Pour vinegar mixture over and gently toss.
  • Chill.

NOTE:  If I have them I often add thinly sliced radishes also.

The Japanese version is similar, but just enough different for a nice flavor change.
JAPANESE CUCUMBER SALAD
3 medium cucumbers, peeled and sliced thin
1 small onion, quartered and sliced
2 tablespoons sea salt
FRESH ground black pepper to taste
1 tablespoon sugar
1/2 cup rice wine vinegar
1 tablespoon Bragg’s liquid aminos

  • Sprinkle cucumber slices with sea salt and let stand 30 minutes.
  • Wash salt off cucumber slices, gently squeezing the water out of the cucumbers.
  • Place cucumbers and onion pieces in a bowl.
  • Whisk together the vinegar, sugar and liquid aminos.
  • Pour over cucumbers and toss gently.
  • Chill.