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Judith

Ribbon Cookies (courtesy of grandparents.com)

This is a recipe for the winning Delicious Dessert Recipe Contest, and comes from the Grandparents.com site. There are lots of good recipes and ideas and info on the site, and it's worth a long peek...
I tried this recipe and can understand why it's a winner.  It's quick, easy and delicious. I'll try it with other preserves too. Try it yourself!

Here's what Donna said about her recipe:

"This cookie is light and buttery, with a burst of flavor from your favorite preserves. Just thinking about them makes me wish I had one right now! My children loved these cookies growing up, and they still look forward to my making them, even now as they have grown older. My girls and I will make a pot of tea and our special cookies and enjoy a quiet afternoon together. And when I mailed them to my son in Iraq, his favorite cookies were a welcome sight. They are so delicious and easy to make. The ribbon cookie is extra special to me because it brings back my own childhood memories. I'm so glad that I can share the recipe with others. Hopefully I can cheer someone's day in some way."

http://www.grandparents.com/gp/content/food/recipes/article/recipe-ribbon-cookies.html
by Donna B., of Summerville, S.C.

Prep Time: 15 minutes
Cook Time: 17 to 20 minutes

Ingredients:
1 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon dried lemon rind, grated
2 1/2 cups flour
1/4 teaspoon salt
2/3 cup raspberry or apricot preserves or jam
1/2 cup confectioners' sugar
1 tablespoon milk
Directions:
1. Preheat oven to 375 degrees F.

2. In a separate bowl, cream together butter and sugar until well blended. Add egg yolk, vanilla, lemon extract, and lemon rind; mix well.

2. In a separate bowl, combine flour and salt. Gradually add flour mixture to cream butter mixture; blend well.

3. Shape dough into 3/4-inch-diameter ropes along the length of the baking sheets. With your finger, press a long groove into the middle of each rope, being careful not to press all the way down to the baking sheet.

4. Bake 10 minutes.

Hubert Keller: My Chef Crush

I've never been much for fan letters, or celebrities. I admit though that the closest I've come is Chef Hubert Keller. His show is a mainstay on my DVR: Hubert Keller: Secrets of a Chef. He is so easy to understand, and although he's an amazing chef, he convinces me that I too can make incredible dishes.I've added my favorite recipes from his website:

http://hubertkeller.com

Merci!

Wild Mushroom with Caramelized Vegetable Jus, in Puff Pastry Capped Potato Shell

For this recipe you will need:

(Yields: 4 Servings)

• 1 oz dried porcini or Black Chanterelle mushrooms (or a combination of both

• 2 cups warm water • 1 1⁄2 tablespoons virgin olive oil

• 10 whole Shiitake, Morel or Golden Chanterelle (or a combination), stemmed & diced

• 2 tablespoons shallots, finely minced

• Salt & pepper, to taste • 1 small onion, thinly sliced • 1 small carrot, thinly sliced

• 1 medium leek, white part only, julienned

• 2 tablespoons Spanish Sherry Vinegar

• 8 fresh basil leaves, coarsely chopped

• 2 tablespoons fresh parsley, minced

• 1 teaspoon garlic, minced

• 2 tablespoons soy sauce

• 2 tablespoons fresh chives, finely sliced

• 1 whole tomato, blanched, peeled, seeded, and diced

• 4 russet potatoes (about 12 oz each)

• 4 oz puff pastry dough • 1 egg yolk, whisked • 4 sprigs fresh thyme, for garnish

Place the dried mushrooms in a mixing bowl and add the warm water. Let soak for 30 minutes to 1 hour. Remove the mushrooms and strain the liquid to remove any grit or impurities. Set the liquid aside. Dice the re-hydrated mushrooms.

Heat 1⁄2 tablespoon of the olive oil in a non-stick sauté pan and sauté the re-hydrated mushrooms, fresh mushrooms and shallots over medium heat, for 5 – 7 minutes, or until the shallots just begin to turn color. Season the mushrooms with salt and pepper. Remove the pan from the heat and set aside.

To complete the ragout, heat the remaining 1-tablespoon of the olive oil in a heavy-bottomed saucepan and sauté the onion, carrot and leek over medium-high heat for 8 – 10 minutes, or until browned and caramelized. Deglaze the pan with the vinegar. Add the mushroom soaking liquid, basil, parsley, garlic, soy sauce, salt and pepper and bring to a boil. Lower the heat and simmer 12 to 15 minutes. Transfer the mixture to a food processor or blender and puree until smooth. Strain into a small saucepan, add the sautéed mushrooms, the chives and tomato, and bring to a boil. Reduce the heat to low, adjust the seasonings if necessary, and keep warm.

Cut a 1⁄2-inch slice off the ends of each (unpeeled) potato. With a melon baller, hollow out the potatoes from one end; taking care not to break through the skin or the other end. Discard the cooped-out flesh, or use for soup or another purpose (store in water to prevent discolouration). Bring a large saucepan of salted water to a boil and add the potato shells. Lower the heat and simmer gently for 8 – 10 minutes, or until tender. Remove the potatoes and drain well. Preheat the oven to 375F.

Cover a baking sheet with parchment paper and stand the potato shells on the baking sheet. Fill the shells with the ragout, the ragout should not come up higher than the edge of the potatoes.

Roll out the pastry dough on a lightly floured work surface to a thickness of 1/16-inch. With a knife, cut out 4 ovals just a little larger than the top of the potatoes. Brush the dough and the edge of the potatoes with the egg yolk. Lay the dough over the filling, and press very lightly to form a seal. Place the potatoes in the oven and cook for 12 – 14 minutes, or until the pastry dough is golden brown.

Place the finished potatoes on a serving platter and spoon the remaining ragout around the potatoes. Garnish with the thyme and serve.

Apple, Pineapple, and Cherry Phyllo Packages with a Rum Crème Anglaise

Makes 4 Servings

2‐3 Granny Smith apples (1 pound), peeled, cored and diced in 1⁄4” cubes

1⁄2 pineapple, peeled, cored, and diced in 1⁄4” cubes

5 tablespoons brown sugar

1/2 cup coconut flakes, sweetened

2 tablespoons dried cherries

1 tablespoon lemon juice

2 tablespoons dark rum

1 tablespoon butter

8 phyllo sheets, defrosted 8 tablespoons (1 sick) butter, melted

1 pint vanilla ice cream, melted

1⁄4 cup dark rum

To make Filling:

1. In large mixing bowl, combine apples, pineapple, brown sugar, coconut flakes, dried cherries, lemon juice, and rum. Mix until well incorporated.

2. In 12‐inch skillet pan, melt 1 tablespoon butter. Add fruit mixture and sauté on medium‐high heat 5 minutes, or until liquid is mostly absorbed and sugar is beginning to caramelize.

3. Remove mixture from heat, place in a fine‐mesh sieve to drain, and cool to room temperature.

To make the packages:

4. Pre‐heat oven to 425° F. Lay a sheet of phyllo dough on a clean, dry workspace, making sure that the longer edge of the sheet is facing you. Brush with melted butter and top with a second sheet of phyllo dough. Brush the second sheet with melted butter.

5. Cut the dough vertically into1‐inch strips, creating about 15 strips. Repeat this process with the remaining phyllo dough.

6. Brush melted butter on the insides of a 3 1⁄4” round cookie cutter with straight edges and place on a clean, dry work surface.

7. Lay a strip of dough across the middle of the cookie cutter, pressing it down into the bottom and sides.

8. Lay a second strip of phyllo dough on top, but slightly overlapping the first piece. Repeat this process with more strips, rotating each one slightly until they spiral to cover the entire cookie cutter. Repeat with remaining dough to make 4 packages.

9. Spoon the cooled fruit mixture into the cookie cutter molds until it is even with the top. Press the mixture down so it is firmly packed into the mold.

10. Carefully fold the overhang of each phyllo strip over the filling one‐by‐one to seal the package.

11. Gently twist and lift the cookie cutter to remove the phyllo package. 12. In 12‐inch skillet, melt 1 tablespoon butter over medium‐high heat. Place the

packages carefully into the pan and brown on both sides, about 1 to 2

minutes per side. 13. Transfer the packages onto a baking sheet and place into oven. Bake for

approximately 8 minutes, or until golden brown and crispy 14. In medium mixing bowl, combine melted ice cream and dark rum. Stir until

combined. 15. Spoon the ice cream onto a plate and place a phyllo package on top. Garnish

with mint leaves, dried coconut, and dried cherries.

S’More Burgers

S’Mores may not have been part of my childhood, but they certainly were for many of my American friends. And so it made sense to create a S’More burger. My pastry chef at Fleur de Lys Las Vegas, Sarah Kosikowski, helped create this very easy recipe. Her marshmallow recipe— which we use several ways at the restaurant including as a sauce for our banana split—started as a home recipe. All the elements for this dessert can be completed ahead of time and then warmed for assembly. Several steps in the recipe are easiest and most quickly done if you have a small propane torch. Propane pastry torches can now be found in kitchenware shops, but I think, the least expensive and best option is to buy one from the hardware store. It delivers more power and control. And you will find all sorts of culinary uses for it once you get used to it.

Serves 8

One 1/2-pound frozen puff pastry sheet 1/2 cup sugar

Chocolate Sauce

1/2 cup (112 g/3.95 ounces) sugar 1/2 cup water 3/4 cup heavy cream 8 ounces bittersweet chocolate (60% cocao), broken into pieces

Marshmallow Burgers

1/4 cup (50 g/1.76 ounces) water 1 cup (307 g/10.83 ounces) light corn syrup 3/4 cup (158 g/5.57 ounces) sugar 3 large (90 g/3.1 ounces) egg whites 1 tablespoon vanilla extract

Preheat the oven to 400oF. Open the pastry sheet on a work counter and let it defrost just until it can be worked, about 10 minutes. Lightly dustthe counter and pastry with flour and roll the sheet out into a 13- by 18- inch rectangle. Prick it well all over and sprinkle the sugar evenly over the pastry. Cut the pastry lengthwise into 4 evenly wide strips, about 3 inches wide. Cut each of these crosswise into 5 pieces of about 3 inches each.

Line a baking sheet with a nonstick mat or baking parchment. Very carefully transfer the pastry squares to the prepared mat and bake until the pastry is golden, shiny, and very crisp, 10 to 15 minutes. Rotate the pans halfway through baking.

The sugar may be unevenly melted. If you have a torch, carefully caramelize the sugar on the pastry to give the squares a dark brown, very shiny coating. These are good to eat on their own. Set aside until needed. The pastry can be completed up to this point several hours ahead of time.

To make the chocolate sauce, in a medium saucepan over medium heat, bring the sugar, water, and cream to a full boil, stirring just until the sugar dissolves. Put the chocolate in a medium bowl and pour the hot cream mixture over it. Cover and let sit 5 minutes. Whisk until smooth. Set aside, and keep warm until needed. This makes about 2 cups of a beautifully glossy, pourable sauce. It can be made ahead of time and reheated on low in a microwave oven.

To make the marshmallow, in a medium saucepan over medium-high heat, bring the water, corn syrup, and sugar to a boil, stirring just until the sugar dissolves. Cook until the sugar syrup reaches the hard ball stage, 250oF on a candy thermometer.

When the sugar syrup reaches about 225oF, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high until they form soft, glossy peaks. When the sugar reaches 250oF, with the machine beating on high, very slowly add the sugar syrup to the whites.

Continue to beat until the mixture is very stiff and just barely warm, about 10 minutes. As the mixture stiffens, you may have to slow the

machine a bit so it does not overheat. Beat in the vanilla. Do not let the mixture get too cool or it will be difficult to pipe. Scrape the mixture into a pastry bag fitted with a fat, round tip.

To assemble the burgers, pipe a round marshmallow patty on 16 of the pastry squares. Brown the marshmallow with a torch. Stack the pastry- and-burgers 2 high. Set the layers at a 45o angle to each other so the points stick out in different directions. The burgers can be prepared to this point several hours ahead of time, if desired.

When ready to serve, arrange the burgers on dessert plates and drizzle the warm chocolate sauce over and around them. Serve immediately.

French Style Chicken Pot Pie

This recipe uses a convenience product – puff pastry – which makes a wonderful pastry topping for the chicken pot pie. Another unique feature is the Madeira wine sauce which binds all the ingredients together beautifully and is a welcome change from the typical heavy cream sauces you so often find in pot pies.
Serves 4
1 whole chicken (3 pounds) cut into 8 pieces, skin on
2 slices bacon, diced
1 medium onion, peeled and diced
2 large carrots, peeled and diced
2 sprigs fresh thyme 2 cloves garlic, smashed
1 cup Madeira wine
2 cups chicken stock
2 tablespoons butter
2 tablespoons sugar
12 pearl onions, peeled 15 baby carrots, peeled (see note)
1 tablespoon butter
8 ounces shiitake mushrooms, stems removed, quartered
2 egg yolks
2 sheets puff pastry

1. Preheat oven to 425°F. 2. Generously season the chicken with salt and pepper and set aside. 3. In a 3‐quart stove‐top casserole pan or sauté pan over medium high heat,
cook the bacon until almost crispy. Remove from pan with a slotted spoon
and set aside. 4. Remove half of the bacon fat from the pan and add the chicken pieces, skin
side down. Sear the chicken over medium‐high heat 3 to 4 minutes on each side, or until lightly brown in color.
5. Remove the chicken from the pan and set aside. Add the diced onion, diced carrot, thyme and garlic and cook 2 minutes, stirring frequently.
6. Add Madeira wine and bring to a boil. 7. Add bacon, chicken stock, and chicken pieces. Turn the heat to low, cover the
pan, and cook 45 minutes at a low simmer. 8. Meanwhile, in a 10‐inch skillet, melt 1 tablespoon butter with the sugar. Add
the pearl onions and baby carrots, stir to coat, and season lightly with salt
and pepper. 9. Add 1⁄4 cup water, and bring to a boil. Cover the pan and let cook for 15
minutes at a low simmer, or until vegetables are tender. Remove and set
aside. 10. Melt the remaining 1 tablespoon butter in the skillet and add the shitake
mushrooms. Sauté for 2 minutes over medium heat. Season lightly with salt and pepper, and add 1⁄4 cup water. Cover the pan and let cook for 4 to 5 minutes, or until the mushrooms are tender.
11. When the chicken has finished cooking, remove the chicken pieces and place in a 2.5 quart pie dish or low, round casserole. Top the chicken with the mushroom, onions and baby carrots, spreading them evenly around the chicken.
12. Pour the remaining chicken cooking mixture through a fine‐mesh strainer into a small saucepan. (The remaining solids are not used in the dish). Simmer the liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary.
13. Pour the sauce over the pot pie. 14. Roll out the puff pastry sheet so it is 1 inch larger than the pot pie dish. 15. Beat the egg yolks with 2 teaspoons of water to make an egg wash. 16. Brush the top of the puff pastry sheet with the egg wash. Then brush the egg
wash on the brim of the chicken dish. Place a piece of puff pastry, egg wash side up, on top of the potpie and press down along the brim of the pan to seal the edges. To create a design, take a sharp knife and cut diagonal lines, just barely cutting through the dough.
17. Place each pot pie on a baking sheet, and bake in preheated oven 25 to 30 minutes, or until puff pastry is a deep golden brown.
Note: Real baby carrots look like real carrots, only much smaller. Do not confuse them with the packaged snack size carrots found in stores everywhere as these are just large carrots which have been cut down.

Good for You Fries

Parsley-Parmesan Oven French Fries

Ingredients:

4 medium (or 3 large) unpeeled russet potatoes, cut into 1/4-inch thick strips

4 teaspoons extra virgin olive oil (canola oil can be substituted)

1/2 teaspoon salt

1/3 cup shredded Parmesan cheese

2 tablespoons finely chopped fresh parsley

Preparation:

Preheat oven to 400 degrees. Coat a nonstick jellyroll pan with canola oil cooking spray.
In large zip-top plastic bag, combine potatoes with olive oil and salt; seal bag and toss to coat potatoes well.
Arrange potatoes in single layer on prepared baking sheet. Bake for 45-50 minutes or until golden brown, turning after 25 minutes.
Meanwhile, in small bowl, combine Parmesan cheese and parsley. When fries are light brown, sprinkle the Parmesan cheese mixture over the top and bake about 5 minutes more. Remove pan from oven; let cool for 2 minutes before serving.
Yield: 4 servings

Boiled Peanuts

Ok, this is yet another 'y'all need to be Southern' to know about, or crave, recipe. What in the world are they doing boiling peanuts? Well try it and find out. This is from the Simply Recipes site, so thank you SR...and TJ

You can easily double or triple or quadruple the recipe ingredients. The longer the peanuts cook, or sit in the salty water, the saltier they will become. Also the longer the peanuts cook, the softer the shells will become. Some people prefer their peanut shells soft and almost chewy, some prefer a little firm so you can pry open the shells.

If you are making boiled peanuts for the first time, work with a small batch (like the one pound recipe that follows). If they end up too salty, use less salt the next time. If you like them softer, cook them longer. The inside nuts themselves should be completely soft. If crunchy or crisp, they need to cook longer.

Ingredients
1 pound of raw "green" peanuts (not the color green, but fresh raw peanuts which are called green peanuts)
1/4 cup kosher salt (or 2 Tbsp table salt)
4 cups water
Optional seasoning
2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise

Method
1 Thoroughly rinse raw unshelled peanuts in water
2 Put water, salt, seasoning, peanuts in a large stockpot. Bring to a boil. Cover. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness
3 Drain. Eat up within a couple of days. Boiled peanuts don't save as well as dry.

Shrimp and Grits

SOMEbody keeps trying to convince me that grits are good. This is courtesy of Southern Living Magazine, and I do admit it doesn't look bad. Except for the grits...but MAYBE

Prep: 20 min., Cook: 21 min. The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.

Ingredients
2 bacon slices

1 pound unpeeled, medium-size raw shrimp

1/8 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 cup sliced fresh mushrooms

2 teaspoons canola oil

1/2 cup chopped green onions

2 garlic cloves, minced

1 cup low-sodium, fat-free chicken broth

2 tablespoons fresh lemon juice

1/4 teaspoon hot sauce

Cheese Grits
Preparation

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Yield
Makes 4 to 6 servings
Southern Living, FEBRUARY 2008

Pizza Pronto

From Redbook
This recipe has been tested by Redbook
With this 10-minute recipe, dinner will be on the table before your stomach begins to rumble. Cut into wedges, this pita pizza also makes great finger food for a party.

4 (7-inch) pocketless pita breads
1 Tablespoon basil-flavored olive oil
2 Tablespoon tapenade (olive paste)
8 thin slices soppressata
4 oz fresh mozzarella cheese, thinly sliced
1 each red and yellow bell pepper, seeded, cut into strips
16 slices plum tomatoes
1 cup grated fontina cheese
Grated Parmesan cheese (optional)
1/2 cup fresh arugula leaves

1. Adjust oven rack to bottom position; preheat oven to 500 degrees F.

2. Place pita breads on a large baking sheet. Brush each with olive oil, then spread on tapenade, dividing evenly. Place soppressata, then mozzarella cheese, on pitas. Scatter bell peppers, tomatoes, and fontina cheese on top. Bake in oven 5 to 7 minutes, until crisp and cheese is melted. Remove from oven. Sprinkle with Parmesan cheese, if desired; top each pizza with arugula.
Tip: Try Genoa salami or pepperoni instead of soppressata.

Makes 4 servings. Each serving: 500 cal, 27 g fat, 22 g protein, 43 g carb

www.rebookmag.com August 2008

Citrus Basil Salmon

I can't get enough salmon, and the fact that it's good for you is a real plus. But finding new recipes and ways to cook it can be a challenge.

2 Tbspbasil olive oil
4 Tbsp EACH grated lemon zest and lime zest
1 tsp salt
1/2 tsp freshly ground black pepper
4 7-8 oz skinless salmon fillets, (about 1-1 1/2 inch thick)

Garnish: julienned strips of fresh basil leaves, lemon zest and lime zest

1. In a large shallow dish, whisk together 1 Tbsp. of the basil oil, 3 Tbsp of the lime juice, 1/2 tsp of the grated lemon zest, 1/2 tsp of the grated lime zest, 1/2 tsp of the salt and 1/4 tsp of the pepper. Add salmon to the dish, turning to coat fillets.

2. Spray a large non-stick skillet with olive oil cooking spray. Heat over medium high heat. Add salmon, rounded side down and cook for 4 minutes. Turn the fillets and cook for 3-4 minutes for medium rare or longer for desired doneness. Remove from heat.

3. Spoon the remaining basil olive oil and the remaining lemon and lime juice over fillets, dividing evenly. Sprinkle the fillets with the remaining lemon and lime zest, 1/2 tsp salt and 1/4 tsp pepper. Garnish as noted above.

makes 4 servings
each serving 320 calories, 14 g fat, 43 g protein 3 g carbs

www.rebookmag.com August 2008

Summer Cantaloupe Soup

I just tried this out and I love love love this soup. Wonderful for those steamy hot days when you don't feel like adding anything else hot to your body. It's creamy, cool and light.

1 medium cantaloupe, peeled, seeded and diced
1/4 cup lime juice
1 (14 oz) can light coconut milk
1/2 tsp. chili powder
1/4 tsp. ground cinammon
1 medium seedless cucumber, peeled, cut into 1/4 inch dice
1 cup additional melon (honeydew or cantaloupe) cut into small cubes
2 Tbsp. chopped fresh mint leaves
1 Tbsp. agave syrup or honey, to taste

In a blender, puree chopped cantaloupe, lime juice and coconut milk. Pour in a large bowl through a sieve. Discard pulp.
Whisk chili powder and cinammon into the cantaloupe puree. Stir in cucumber, melon cubes and mint. Season to taste with the syrup and chill for an hour.

Makes 6 (1-cup) servings

recipe from www.redbookmag.com, August 2008

Passion Iced Tea Lemonade Drink

Ingredients
3 tea bag (Tazo Passion Tea)
3 cups boiling water
1 (12 ounce) can frozen lemonade concentrate
1 teaspoon orange extract

Directions
Remove tag and string from tea bags and place in a 2 qt pitcher. Pour in the boiling water and allow tea to steep for 10 to 15 minutes.
Add lemonade concentrate and orange extract, then top up pitcher with cold water.
Chill for 3 to 4 hours and serve over ice. (Shake the mix just prior to serving because the lemonade tends to settle at the bottom. )

note: I made this recipe and it is very close to the original. I did make the tea a little stronger, and added about 1/4 less of the lemonade than was suggested, since it tends to be quite sweet. I didn't add the water topper until I had poured it, so that I could account for additional ice melt if I was going to drink this over a longer time frame. I didn't think the orange extract was necessary, but found out it really does add an extra kick to the tea. I used only about a half teaspoon though. All in all, a successful recipe that mimics the original quite well. You'll need to tweek it to your own tastes.

Easy Crockpot Chicken Santa Fe

Easy Crockpot Chicken Santa Fe
An easy chicken recipe using only 5 ingrdients. Crockpot chicken with salsa and cheese.

INGREDIENTS:
1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa, your favorite
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

PREPARATION:
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.

Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.Serves 6.

Crockpot Italian Beef Recipe

Crockpot Italian Beef Recipe

INGREDIENTS:
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
PREPARATION:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.

Strawberry Balsamic Chicken

I am usually anti-yogurt, but in this recipe it's wonderful. Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour.

4 (8 ounce) containers strawberry yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)

Prep Time:
1 Hour
Cook Time:
20 Minutes
Ready In:
1 Hour 20 Minutes

In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley.

If you really love balsamic vinegar, finish the dish off with an artful drizzle. I use a squeeze tube, but you could just put on a spoon and drizzle.

Asparagus Parmesan

Prep Time:
5 Minutes
Cook Time:
10 Minutes
Ready In:
15 Minutes

I found some wonderful baby asparagus and needed a quick and easy way to serve it. This filled the bill. Asparagus is sauteed, and topped off with Parmesan cheese.

Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Note: The butter can be substituted with extra olive oil. I use butter for the flavor.

Blueberry Salad or Gelatin Mold

Servings:
2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

Prep Time:
10 Minutes
Ready In:
1 Hour

This is a dessert 'salad' and you can also change it around to your specified taste.

Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.

Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Servings Per Recipe: 15

English Trifle

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries

It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Servings Per Recipe: 14

Strawberry Avocado Salad

Ingredients

2 tablespoons white sugar (I cut back some on the sugar, but that is my preference)
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens (I've also made this with spinich)
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans (try toasting these in a pan for more crunch and flavor!)

Prep Time:
15 Minutes
Ready In:
15 Minutes

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Servings Per Recipe: 2

Chicken Berry Salad

Again, you can never go wrong with berries. So good and good for you too.

1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans

Prep Time:
20 Minutes
Cook Time:
15 Minutes
Ready In:
35 Minutes

This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing. This is my favorite summer salad - Very pretty for a luncheon and very tasty!

In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Servings Per Recipe: 6

Perfect Berry Shortcakes

I was searching for a great shortcake recipe, and this turned out perfectly. I like to add a mix of berries rather than just strawberries...but then, I do love my berries!

For shortcakes:
2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half
To assemble:
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Perfect Berry Shortcakes

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe yields a simple, foolproof biscuit that's crisp yet delicate.

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Note: Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Servings Per Recipe: 6

Strawberry Cream Roll

I've make this cake many times before. It's wonderful and quite attractive on a plate. You could add a dollop of fresh whipped cream to the serving.

Servings:
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar


Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Servings Per Recipe 15

Bookbinder's Fabulous Cheesecake

Very good, and simple to make!

Ingredients
2 tablespoons graham cracker crumbs
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 eggs
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
2/3 cup apricot preserves
2 tablespoons water
4 cups fresh strawberries

Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.
Servings Per Recipe 12