Recipes Cooking

This is a recipe that I created due to my affinity for toffee, hence this candy made with a saltine cracker crust... ~~~~~~~~~~~ Im honored that my  Chocolate Toffee Saltine Candy photograph  was added on 2-5-11  to the Flickr contest  @ http://www.flickr.com/ groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!

These are decadently petite, but so very tasty, which will end up being the hit at any party or gathering...

Yields: (Yields: 24)

Prep. 20 Mins. |
Bake: 22 - 25 Mins.
Posted: by Sandra at:

INGREDIENTS

*Nutella Cream Filling:
1 cup heavy whipping cream
2 tablespoons confectioners’ (powdered sugar)
1/2 cup Nutella
1 teaspoon vanilla extract

**Raspberry Dessert Sauce
1 cup fresh raspberries, or frozen
--(no need to thaw)
2 tablespoons brown sugar
1 tablespoon orange juice
tiny pinch of kosher salt
1 tablespoon cornstarch
½ cup cold water

***Profiteroles (Mini-Cream Puffs):
3/4 cup water
1/4 cup butter
pinch of kosher salt
3/4 cup all-purpose flour
3 eggs, lightly beaten

--Confectioners’ (powder) sugar, for dusting through a fine sieve

METHOD

*Nutella Cream Filling (chill for 1 hour):
Whip the heavy whipping cream in a chilled bowl with chilled beaters of a mixer until fairly stiff peaks form, and slowly add the confectioners’ sugar, and the vanilla until combined. Add the nutella to a separate bowl, and add 1/2 the whipped cream to the bowl with the nutella, and whip until combined. With a spatula, fold in the remaining ½ of whipped cream, and place in refrigerator to chill.

**Raspberry Dessert Sauce:
Combine the raspberries, brown sugar, orange juice, and kosher salt in a cold saucepan. Whisk the cornstarch in a small bowl with the cold water until smooth, and add to saucepan, and then bring to a boil. Reduce to a simmer for about 5 minutes while occasionally stirring, and then strain out seeds it through a fine sieve that has been placed over a small bowl, using a wooden spoon to push all of the sauce through, and then place in refrigerator to chill.

Preheat oven to 375. Spray a mini-muffin pan with baking spray, and set aside. Also, set a cooling rack aside.

***For the Profiteroles (or Mini-Cream Puffs):
In small saucepan combine water, butter and salt; bring to a boil over high heat. Add flour all at once while stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms into a ball. Remove from heat and add the beaten eggs vigorously stirring until smooth and thick. Using small and slightly mounded ice cream scoop (or a tablespoon) place batter into cups. Bake 22-25 for minutes, until medium golden brown on top. Remove from oven and make a small slit ½ way up the sides of each profiterole to release excess steam. Remove profiteroles from pan onto a baking rack and allow to cool (this only takes a few minutes).

Once puffs are cooled, gently cut in half (as in photo), and careful pinch out any obvious large strands of extra dough in bottoms, leaving tops as is. (Be careful not to take out too much or else you’ll expose the bottom.). Spoon or pipe the filling into bottom of profiteroles, and then the sauce, topping with the lids. Place on serving platter, and dust with powdered sugar. – Enjoy!

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Tip:  To store, place a piece of bread or non-flavored cracker inside an airtight container, and place profiteroles in a single layer.

This aint yo Mommas  Split Pea and Ham Soup...

Servings: (8 to 10)
Prep: 10 mins.
Cook: Appx. 2 hrs.

INGREDIENTS

-1 (16 oz. pkg.) dried green split peas
-4 cups water
-4 to 6 cups loww-sodium chicken broth
-1 tablespoon cider vinegar
-2 heaping teaspoons brown sugar
-2 cups cooked ham, cubed
--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)
-1 lg. carrot, scrubbed, and chopped
-2 ribs celery, chopped
-½ yellow onion, diced
-1 russet potato (or sweet potato), peeled and chopped
-1 large garlic clove, minced
-1 bay leaf
-1/8 teaspoon each: dried oregano, basil, and thyme
-1/2 teaspoon freshly ground pepper
--(I do not add any salt due to the saltiness of the ham)
-Dash of hot sauce

METHOD

Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter, then rinse in a colander.

In a large dutch oven (or heavy-bottom soup pot), bring split peas, water, broth, cider vinegar, and brown sugar to a boil. Reduce heat, cover, and simmer for 1-1/2 hours; stirring occasionally.

Add remaining ingredients, cover, and simmer for 30 minutes, until vegetables are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!

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*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.

A very easy recipe to make and youll have year-round homemade honey...

Yields: [Appx. 8 (½-pt.) jars]
Prep: 10 Mins. |
Cook: 10 Mins.

Posted by Sandra

SPECIAL EQUIPMENT:

3 large pots
Sterilized canning jars and lids, with rims. (boil for 10 minutes, and air dry on a clean towel)
Cheesecloth

INGREDIENTS:

30 pink clover blossoms, (1” in diameter)
20 white clover blossoms, (1” in diameter)
25 fireweed blossoms, (the fuller, darker, and richer looking the better)
1 teaspoon alum
5 lb. bag white sugar
3 cups boiling water

METHOD:

Begin boiling 3 cups of water, in a medium saucepan.

Meanwhile, remove stems from fireweed, reserving just petal shoots. Gently rinse all blossoms in colander with cold tap water.

Place all ingredients except boiling water into a large heavy-bottom pot. Pour the 3 cups of boiling water over ingredients, and let steep for 10 minutes. Turn heat on under large pot to high, and bring to boil, and then let it continue to do so for 10 minutes.

Wild Alaska Fireweed Blossom

Meanwhile, get another large pot and secure cheesecloth over the top (I do so by tying it to the side handles, or secure it with a large rubber band). Carefully pour the mixture, straining it into another large pot. Gently twist the top of the cheesecloth to get any excess honey out, prior to tossing residual blossoms.

In another large pot, begin boiling enough water to submerge honey jars to sterilize (you can do so in batches if your pot is not large enough to hold 8 (½-pt.) jars at once).

Wild Alaska White Clover Blossoms

Meanwhile, gently ladle hot honey into canning jars. Clean rims of jars of any drips, and secure rims and lids. Once water is boiling, carefully place jars into water bath, and once boiling continue to do so for 10 minutes.

Remove jars using tongs onto a clean, dry towel to cool, and then tightly secure lids after 30 minutes of cooling (you should hear pings when they seal). Once cooled, ‘label and date’ the jars of honey and place in pantry – enjoy as you would any other store-bought honey product!

These are my suggestions for healthier choices when you visit the salad bar and decide to have a fruit salad...

Posted: by Sandra

·Strawberries, sliced
·Raspberries
·Blueberries
·Kiwi slices
---Along with raspberry vinaigrette

·Blueberries
·Raspberries
·Peach slices
·Nectarine slices
·Strawberry slices
·Cantaloupe cubes
·Watermelon cubes
---Along with poppyseed dressing

·Blueberries
·Grapes
·Peaches slices
·Nectarines slices
·Mango slices
·Kiwifruit slices
---Along with raspberry vinaigrette


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Tip:  Please feel free to print this out to take along when you visit the salad bar, or upload my mobile app for when you are there or at the market shopping.

Servings: (12)
Cook/Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

***Cooked ingredients:
1 lb lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lime juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top
· 1 small can hot green chilies (use mild if you like it less spicy); although hot green chilies are perfect because so many ingredients make this the right choice
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, finely sliced
-  a few dollops of sour cream

-- Tortilla chips for scooping

METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine. Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass pan (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions. Top with dollops of sour cream. Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

A perfect marriage of fruit makes up this very satisfying and refreshing smoothie...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
2/3 cup milk
1 (8 oz. container) strawberry yogurt

-- A straw

METHOD

Pour all ingredients into a blender, and puree for 1 minute until smooth, and serve. – enjoy!


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*Tip: I freeze peeled, ripe bananas that Ive cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed

A very special tiny salmon slider that you will love and wont feel guilty eating ~ theyre moist and carry a punch of flavor...

Servings: (4 = 2 sliders each)
Prep: 15 mins. |
Cook: 8 mins.

Posted by Sandra

INGREDIENTS

---Sliders
· 1-1/2 lb. fresh skinless-boneless salmon fillet, cut into small chunks (My fav. is King Salmon)
· 2 tablespoons italian seasoned breadcrumbs
· 2 tablespoons mayonnaise
· 1 tablespoon dijon mustard
· 1 green onion, finely chopped
· ½ teaspoon garlic powder
· ½ teaspoon old bay seasoning
· ground pepper to taste
· 1 tablespoon water
· 2 eggs, beaten

---Honey/Mustard Spread
· 1/4 cup honey
· 1/4 cup mayonnaise
· 2 tablespoons dijon mustard
· 1-1/2 Tbsp. dried sweet basil
· ½ teaspoon Johnny’s salad elegance (or McCormick’s salad supreme)
· Fine-grain kosher salt and freshly ground pepper, to taste

· 8 sourdough rolls, cut in half and lightly toasted

METHOD

In a small bowl, whisk the honey/mustard ingredients to combine; then chill.

Place salmon chunks into a food processor, along with remaining burger ingredients and gently pulse to blend. Form burger mixture into 8 equally sized burgers and place on plate.

Heat cast iron skillet to medium-high, then spray with cooking spray and cook salmon patties for about 4 minutes per side without disturbing (do not overcook).

Place on lightly toasted sourdough buns, topped with sauce--(optional: add shredded lettuce and/or thin tomato slices). ~ Enjoy!

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The best way ever, its simple and delish...

Servings: (2)
Prep: 5 Mins. |
Microwave 4 Mins. |
Grill/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

2 large sweet potatoes
Baking spray
Kosher salt

Topping Options:
--Plain: (Is my preference ;-)
--Savory: Butter, Sour Cream, Chives/Green Onions, or Bacon Bits
--Sweet: Butter, Brown Sugar, Maple Syrup, Chopped Pecans/Walnuts, Cinnamon, (and/or Miniature Marshmallows toasted under the broiler for a couple of seconds)

METHOD

Lay out 2 double-thick layers of tin foil, ending up with about 12”x12” sheets, and set aside.

Gently scrub, dry, and pierce the potatoes. Place them on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes (theyll be hot). Using tongs or oven mitts, place each potato on their respective sheets of foil and spray all around them with baking spray, and then sprinkle with kosher salt, to taste. Roll up in foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender – Enjoy!

This pizza dough recipe turns our perfectly for your many, many possible creations...

Yields: (2 medium crusts)
Prep: 10 mins. |
Rise: 1 hr.

Posted by Sandra

INGREDIENTS:

1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

METHOD

In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let stand for 5 minutes for yeast to bloom. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover bowl with a plastic wrap. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. (I do so in my oven with just the light bulb on, no heat).

When dough has sufficiently risen, punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the pizza crust in the oven for 10 minutes. Remove from oven, and set aside. Feel free to add your favorite toppings, and then return to oven and continue baking with pizza toppings for 15 minutes.


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Tip: I usually make one medium-sized pizza, and while the pizza is baking I roll the other half into twisty breadsticks: (Click for recipe here: Twisty Breadsticks - Homemade), including searching site for optional toppings for other pizzas by selecting “pizza” as your search.

An awesome dish and a must-try recipe...just sayin

Servings: (6)
Prep: 20 mins. |
Baking: 55 mins.

Posted by Sandra

INGREDIENTS:

3 tablespoons olive oil
1 yellow onion, diced
3 cloves of garlic, minced
½ teaspoon red pepper flakes
1 teaspoon Italian herb seasoning blend
2 (14.5 oz. cans) crushed tomatoes
1 teaspoon honey
2 tablespoons roughly chopped fresh basil
Kosher salt and freshly ground pepper, to taste
1 package (25 to 27 1/2 ozs.) frozen meat-filled ravioli (I like Buitoni)
2 cups mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

Garnish:
parmesan cheese, grated; and
chives, roughly choped

METHOD

Heat oven to 350 degrees. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.

***Prepare the sauce:  Heat the olive oil in a medium-size skillet over medium heat, add the onion and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and italian seasoning, and then sauté for 2 minutes. Stir in the crushed tomatoes, honey, and basil. Season with salt and pepper to taste, and simmer for 15 minutes over low heat.

Spread 3/4 cup of the sauce in prepared baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining sauce and 1 cup of the mozzarella cheese. Repeat layers once, beginning with the frozen ravioli. Sprinkle top with parmesan cheese.

***Finish: Cover baking dish with aluminum foil and bake for 40 minutes. Remove foil, and continue baking uncovered for 15 minutes longer. Let stand for 10 minutes before serving. Garnish with parmesan cheese and roughly chopped chives before serving. – Enjoy!

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This recipe was inspired by Tom Malony who told me some time ago when I was visiting my hometown of Yakutat, Alaska that he just made a batch...

Yields: [8, ½-pt. jars]
Prep: 15 mins. |
Cook: 20 mins.

INGREDIENTS

2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.

In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.

Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be.  Ensure the jars seal by hearing a ping or by hearing a dull tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!