ACTUALLY YUMMY CRANBERRY SAUCE

For the best flavor, be sure to make this the night before!!!!

5 whole allspice berries
5 whole cloves
3 cinnamon sticks

4 cups fresh cranberries

1 1/2 cups water

2 cups sugar

1. Place spices in a spice bag - I get mine at World Market Cost Plus.  Place in medium size sauce pan along with cranberries and water.

2. Bring to a boil, and cook until berries start bursting - about 10 minutes. Remove spice bag (if you're making Apple Cider for the same meal - don't discard it! Reuse it!).

3. Reduce heat to low and add sugar.  Continue to cook until sugar is dissolved (about 5 minutes).  Remove from heat and cool. Place in refrigerator overnight (the MINIMUM amount of time to allow the flavors to develop would be 8 hours, but honestly, it really "comes into its own" after about 12 hours in the fridge).

RIDICULOUSLY DEVOURABLE SAUSAGE QUICHE

I can't believe I'm revealing one of my best kept secret recipes..it's a favorite around here, and has been craved, requested, devoured, and loved for years now. One of its biggest benefits (besides all the wows you'll get) is that it can be made ahead of time, frozen, and put straight into the oven from the freezer.  Simply cut down on the cook time (cook until set, not browned) and place in an airtight container or "ziploc". When ready to serve, remove from freezer, cover with foil, place in preheated oven, bake until heated through, then remove foil and return to oven until crust is golden and cheese is bubbly! SCRUMMY YUMMMMMY!!!!

1 (9-inch) deep dish pie crust
1/2 onion
1 lb. spicy sausage (like Jimmy Dean HOT)
1/2 large onion, chopped
1/2 cup ranch dressing (I'll eventually post my recipe for homemade dressing - it's the best)
1/2 cup milk
4 eggs
2 cups shredded mexican blend cheese (or whatever I have - even mixing and matching to get enough)
1/4 tsp. sugar
salt and pepper
hot pepper sauce (whatever your favorite is)

1. Preheat oven to 350 F.

2. Heat large skillet over medium-high heat, add sausage and brown; crumble and drain.

3. While sausage is draining, wipe out skillet leaving a small amount of the drippings in which to saute the onion.  Saute the onion over medium-high heat, until translucent; allow to cool.

4. Mix together ranch dressing, milk, and eggs. Add cooled onion, cheese, sugar, salt, pepper, and hot sauce.

5. Place sausage in bottom of pie crust, and top with dairy mixture.

6. Place on cookie sheet (it sometimes spills over), and bake for 45 - 50 minutes.  Cool for 10 - 15 minutes before serving.

BUTTER CUTS

1/2 cup (1 cube) butter



1. Place butter in large resealable plastic bag - do not seal completely; allow too soften.

2. Using a rolling pin flatten until 1/4 inch thick throughout.

3. Place in freezer for 20 minutes.  Remove, and cut open bag.

4. Using mini cookie cutters, cut out shapes, remove and place on flat surface.  Return to freezer until ready to serve.

MAYUMI'S BUTTERNUT SQUASH SOUP

1 medium butternut squash
1 large onion
5 - 6 cloves of garlic
3 carrots
3 stalks celery
4 cups vegetable broth (or chicken)
1 tbs. coriander
2 tsp. cumin
2 tsp. basil

1. Preheat oven to 400 F.  Slice stem part of squash with a small, sharp knife, then cut in half. With a large spoon, remove seeds and pulp; discard.  Place squash on parchment lined baking sheet, and bake until tender (40 - 50 minutes).  Allow to cool. *I prefer to peel and cube mine, but not all vegetable peelers are sharp enough to use on the tough skin of the squash*

My handy dandy birthday present from Williams-Sonoma

2. Meanwhile, in a large pot heat a small amount of olive oil over medium heat, and saute onion until translucent. Add garlic and saute for 2 - 3 minutes longer.  Add vegetable broth, carrots, and celery (I don't always add the additional veggies); bring to a boil. Reduce heat and simmer until carrots and celery are tender.

3.  Using a large spoon, remove squash from skin, and add to pot (if using cubes, just dump them right on in after removing them from the oven).  Add coriander, cumin and basil.

4. Puree using an immersion blender. Serve with warm, crispy bread.

GREEN BEANS MELISSERS

8 - 10 slices of bacon
1 lb. fresh green beans, trimmed
1/4 cup onion, diced
2 cloves garlic, minced
1 - 2 cups beef broth (or vegetable if you prefer to keep it vegetarian)
4 tbs. Worcestershire sauce
1 tbs. soy sauce
2 tbs. butter
2 tbs. brown sugar

1. Bring large pot of water to a rolling boil.  Place green beans in steamer into pot, cover, and cook 2 - 3 minutes until cooked, but still crisp. Remove from water and cool.

2. If you choose to not "bundle" your green beans, simply chop the bacon and mix with the green beans, but if you're going to commit to the bundles (and they're so much more impressive this way): gather 4 - 5 beans together, wrap them in a piece of bacon, and secure with a toothpick.

3. Place beans in a shallow baking dish.  Meanwhile, in a saucepan over medium heat, saute onion and garlic in a small amount of the butter.  Add broth, Worcestershire sauce, soy sauce, butter and brown sugar; stir until sugar is dissolved and butter is melted.

4. Pour sauce over prepared green beans, place in refrigerator and allow to marinate for 1 hour or overnight.

5. Preheat oven to 350 F, and bake until bacon is done (20 -30 minutes).

PUMPKIN PANCAKES

2 cups flour

3 tbs. brown sugar

1 tsp. baking soda

2 tsp. baking powder

1 tsp. ground allspice

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tbs. vegetable oil

2 tbs. vinegar

1. Combine dry ingredients in small bowl.

2. Mix together milk, pumpkin, egg, vegetable oil and vinegar.  Slowly add flour mixture just enough to combine.

3.  Heat a lightly oiled skillet, over medium heat.  Pour 1/4 cup batter into skillet and brown on each side.  Don't forget, the first pancake always sucks!

FIRST LASAGNA

1 lb. ground beef
1 large onion, chopped
1 cup chopped gourmet sausage (I use Chicken and Apple Sausages)
2 cups tomatoes, chopped
2 cups tomato juice (I used fresh squeezed)
2 (6 oz.) cans tomato paste
4 garlic cloves, minced
1 tsp. basil
1/2 tsp. fennel seeds, crushed (I use a coffee mill)
1 tbs. oregano
1 tbs. sugar
2 tsp. salt
1/4 tsp. pepper
1 3/4 cups Ricotta Cheese (12 - 16 oz)
4 cups shredded mozzarella (1 lb.)
12 lasagna noodles

1. In a large saucepan, over medium heat, brown beef.  Drain and set aside.  Return pan to heat, and cook onion until translucent.  Add sausage, and saute until cooked through.

2. Return beef to pan with sausage/onion mixture, and add tomatoes, tomato juice, tomato paste, garlic, basil, oregano, sugar, salt and pepper. Cook over medium heat until mixture reaches a boil, then simmer on low heat for 1 hour, stirring every so often.

I used tomato juice left over from a recipe I made earlier in the week

3. If using "No Boil" noodles, skip this step! Boil a large pot of salted water, add noodles and cook until al dente (8 - 10 minutes).  Drain and rinse noodles - using cold water.

4. In a medium bowl, combine ricotta cheese, egg, 1/2 tsp. salt, and Parmesan cheese.

5. In a 9 x 13 inch baking dish, spread 1 cup tomato sauce.  Cover with 4 noodles (you'll want to over lap them a little, but don't worry about any gaps on the edges). Cover these noodles with about a third of the remain sauce, and top with Mozzarella cheese.  Next, spread 1/2 of the ricotta mixture, topped with another layer of 4 noodles.  Spread another layer of tomato sauce, followed by the remaining ricotta, and a layer of cheese. Top with one more layer of noodles followed by tomato sauce and mozzarella.

6. Cover with foil (spray with cooking spray to prevent it from sticking), and bake in a preheated oven for 25 - 30 minutes.  Remove foil, and cook for an additional 25 minutes, or until cheese is golden and bubbly.  Allow to cool for 10 -15 minutes before serving.

BALL'S BARBEQUE SAUCE

This took the entire day, and believe it or not produced only 4 tiny jars of BBQ sauce - there has to be a better way!

Recipe taken from Ball's Website

20 cups chopped cored peeled tomatoes (about 21 medium)
 2 cups finely chopped onions (about 3 to 4 medium)
 3 cloves garlic, finely chopped
 1 Tbsp hot pepper flakes
 1 Tbsp celery seeds
 1-1/2 cups lightly packed brown sugar
 1 cup white vinegar
 1/3 cup lemon juice
 2 Tbsp salt
 1-1/2 Tbsp ground mace or nutmeg
 1 Tbsp dry mustard
 1 tsp ground ginger
 1 tsp ground cinnamon
 3 (16 oz) pint glass preserving jars with lids and bands



Directions: 


1.) COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.

The tomatoes freshly diced

My fingers after peeling and dicing all those tomatoes!

All the veggies simmering until soft

2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.

the "solids" before they were discarded

3.) RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.

What's left to boil down for the sauce

4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

The end product...amazing when you remember it started out like this:

5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 


6.) PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

BANANA CAKE - CHOCOLATE CHIP PEANUT TOPPING

After a short discussion with a friend of mine, I remembered that in the past I have added the following topping to my banana cake with great success!

1 c. semisweet chocolate chips

¾ c. crushed peanuts

½ c. brown sugar

1.      In a small bowl, mix together chocolate chips, chopped peanuts and brown sugar. Before baking Banana Cake, sprinkle over batter.

2.      Bake for 50 – 60 minutes or until toothpick inserted into the center of the cake comes out clean. 

MAPLE BUTTER

1 cup butter, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 tbs. pumpkin pie spice

Mix all ingredients until well blended, chill for 30 minutes.  Place in serving bowl, or form into a roll using wax paper and store wrapped.  Can be frozen up to 2 months.

*to make your own pumpkin pie spice:  1 tsp. cinnamon, ¼ tsp. ginger, ¼ tsp. nutmeg, 1/8 tsp. ground cloves

BANANA CAKE

*I need to get a better photo!!!*

¾ c. margarine

1 ½ c. white sugar

3 eggs

1 tsp. vanilla extract

5 ripe bananas, mashed

3 c. all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

¾ c. sour cream

1.      Preheat oven to 350º.  Grease and flour a 9x13” pan.  Sift together flour, baking powder and baking soda. Set aside.

2.      In a large bowl, cream the margarine and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.  Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.  Pour batter into prepared pan. *If you are planning on using the Chocolate Chip Peanut Topping, now is the time!*

3.      Bake for 50 – 60 minutes or until toothpick inserted into the center of the cake comes out clean.

*This is absolutely fantastic as a base to an ice cream cake...frosted with chocolate. SCRUMMY YUMMY!!!

PUMPKIN PIE BREAD

3 ½ c. all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

1 tsp. salt

3 c. white sugar

1 c. vegetable oil

4 eggs

2 cups fresh pumpkin puree - or 1 (15-oz) can pumpkin puree

½ c. water

1.      Preheat oven to 350º F.  Grease pans (muffin or 2 loaf pans).  Stir together flour, baking soda, baking powder, salt and spices.  Set aside.

2.      In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water.  Divide batter evenly between the prepared pans.

fresh pumpkin puree

3.      Bake for 60 – 70 min.  Store in plastic wrap at room temp for 24 hours before serving or freeze for up to 4 months. Serve with maple butter.

CHICKEN WITH PUMPKIN-SEED MOLE

4 boneless, skinless chicken breast

1 small serrano chile

1 small poblano chile

1 small white onion, diced

2 garlic cloves

1 c. fresh cilantro leaves, plus sprigs for garnish

½ c. plus 2 tbs. pepitas (roasted, unsalted)

½ tsp. ground cumin

¾ tsp. dried Mexican oregano

2 c. chicken stock

1 tbs. safflower oil

½ tsp. coarse salt

2 tbs. lime juice

1.   Season chicken with salt, pepper, and cumin.  Heat 1 tbs. oil in saucepan pan and brown chicken.  Reduce heat and continue to cook until juices run clear (5 – 6 minutes on each side). Set aside, leaving juices in the pan.

2.   Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat.  Roast, turning with tongs, until blackend all over (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred). Transfer chiles to a bowl, and cover with plastic wrap.  Let stand for 15 minutes.  Peel chiles, and remove stems, seeds, and ribs (alternatively, use 2 – 4 tbs. canned mild fire-roasted chiles).

A Deer Park jalepeno, before roasting

3.   Process roasted chiles, onion, garlic, cilantro leaves, ½ c. pepitas, cumin, oregano and ½ c. stock in a blender until a coarse paste forms - or use immersion blender (my personal favorite).

4.   Reheat chicken drippings in the saucepan over medium heat.  Add paste, and cook, stirring constantly until very thick, about 9 minutes.  Whisk remaining 1 ½ cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender.  Add salt and lime juice.  Process until sauce is smooth.

5.   Add chicken to pan, and cover with sauce.  Cook over medium-low heat until just heated through, about 10 minutes.

6.   Transfer chicken to a cutting board, and cut into ½ inch thick slices.  Distribute among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining pepitas. 

Roasted pepitas (hulled pumpkin seeds)

BUTTERNUT SQUASH PASTA SAUCE

This recipe makes A LOT.  I always freeze the left overs in 2 - 3 quart size resealable bags.  They keep for 3 months in the freezer.  It's an easy meal when I'm in a rush! The most delicious addition I've used is the Chicken and Apple Sausages, but cooked chicken is also delicious - or just keep it vegetarian!

1 medium butternut squash (or about 1.5 lbs pre-cut)
1 tbs. olive oil
1/2 tsp. herbs de provence
salt and pepper
5 garlic cloves
1 c. lowfat milk
1 c. vegetable broth
3 - 4 links of Chicken and Apple Sausage, sliced *optional*

1. Preheat oven to 375 F.  Peel, remove seeds, and cut squash into 2 inch chunks; transfer to a baking sheet.  See here for Cooking Light's instructions on peeling butternut squash.

I was able to peel these without having to slice them in half first since they were so small (from our garden)

2. Toss with oil and herbs; season generously with salt and pepper.  Scatter garlic around squash.  Roast until squash is very tender, about 45 minutes, tossing halfway through.

lining the baking sheet makes the transfer of the squash into the saucepan relatively easy

3. Transfer squash and garlic to a saucepan and use submersion blender to puree (or alternatively, transfer to blender or food processor). Add milk and process until smooth.  Add broth and process until smooth.  Add more broth as necessary.   Adjust salt and pepper to taste. Serve over pasta.

*Optional: In large skillet, saute sliced sausages until cooked through.  Add 3 - 4 cups sauce, and stir until heated through.  Serve over pasta.