Pork Chops with Apple Stuffing & Carmel Sauce

Source: http://www.thepiggly-wiggly.com/2009/10/pork-chops-with-brie-apple-stuffing.html

For this recipe, it originally made 4. It was recalculated for 10 that I made.

Ingredients:
(4) 4-oz each boneless center cut pork loin chops, preferably thick-cut
2-oz brie cheese
2 Tbsp all-purpose flour
1 tsp pepper
1 tsp paprika
2 tsp canola oil
1 cup chicken broth
3/4 cup unsweetened apple cider (Used unsweetened apple juice)
2 large garlic cloves, halved
1 tsp dried rosemary seasoning
2 cups herb-seasoned stuffing mix (Used Stove Top Stuffing mix)
1-1/3 cups chopped apple (approximately 1 medium apple)
Garnish- 1 apple, cut into wedges
Garnish- 2 fresh rosemary sprigs

Directions:
1. Preheat oven to 350.
2. Combine flour, pepper, and paprika. Dredge chops in flour mix.
3. Spray a large skillet with cooking spray, and add oil.
4. Over medium heat, add chops and cook 3 minutes on each side, until browned. Remove chops from pan and place into a baking dish.
5. Combine broth, cider, garlic, and rosemary to pan. Bring to boil for 1 minute.
6. Remove and discard garlic and rosemary.
7. Add stuffing mix and chopped apple. Stir well until all the liquid has been absorbed.
8. Pour contents, gently, into the baking dish on top of the pork chops.
9. Cover with foil and bake for 30 min.

CARMEL SAUCE
I also combined from another recipe a Carmel Sauce (for the pork chops and apple pieces)
1/4 cup and 1 tablespoon brown sugar
salt and pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1/4 cup
1 tablespoon unsalted butter
5 tart apples - peeled, cored and sliced

Directions:
1. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.
2. Add butter to skillet, and stir in brown sugar mixture and apples.
3. Cover and cook until apples are just tender.
4. Remove apples with a slotted spoon and place in a bowl.
5. Continue cooking sauce uncovered in skillet, until thickened slightly.
6. Spoon sauce over apples and chops.

Annapolis Crab Cakes

Annapolis Crab Cakes

1 pound of jumbo lump crabmeat (Phillip's brand from Jungle Jim's)
10 saltines, crushed (to make a paste-like consistency)
2 tbsp mayonaise
2 tsp Old Bay Seasoning
2 tsp parsley flakes
1/2 tsp prepared yellow or dijon mustard
1 egg, beaten
Worcestershire Sauce to taste
Crush saltines into small pieces. Mix in mayonaise, Old Bay, parsley, mustard, egg and Worcestershire Sauce. Stir in crabmeat. Shape into patties. Broil or fry until golden brown
Makes about 20 appetizer-sized or 8-10 entree sized

Cranberry Celebration Salad

Cranberry Celebration Salad

1 bag of whole cranberries
1 tart red apple cored, but unpeeled
1 can of pineapple
1 cup diced celery
2 cups sugar
1 cup chopped walnuts
2 pkg. raspberry jello
3 cups boiling water

DIRECTIONS
In food processor, finely chop cranberries, apple, celery and pear. Transfer to bowl and add 2 cups of sugar. Mix together and let stand until sugar is dissolved and syrupy. In separate bowl, dissolve jello into 3 cups boiling water. Refrigerate jello until it just starts to set. Mix jello and fruit mixture and add nuts. Return to refrigerator until set. Will not completely set like regular jello, but will be of a good consistency for a side dish.

Butternut Squash and Apple Casserole

Butternut Squash and Apple Casserole


Ingredients:
1 small butternut squash (about 2 lbs)
3 tart apples
1/2 - 3/4 cup brown sugar
4 heaping tablespoons butter, cold
2 tablespoon flour (add more if you want a thicker casserole)
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
~20 pecan halves
1 package of deepdish pie crust (come 2 in a pack)

Got helpful tips, insights and inspiration from my beautiful wife and this website:
http://southernfood.about.com/od/wintersquashrecipes/r/blbb439.htm

Preparation:
Sprinkle some flour, cinnamon, brown sugar and nutmeg in the bottom of a suitable baking dish (enough to lightly cover/coat bottom of baking dish). Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices.

Take one of the deep dish pie crusts and carefully (in my best Elmer Fudd voice...Be berry berry careful...as you don't want to tear the crust) place it in the bottom of the baking dish. Be sure to spread the sides of the crust up the walls of the dish to ensure that none of the contents get under the crust.

Place a layer of squash in the pie crust lined baking dish, followed by a layer of apples and alternate until dish is about a little over 3/4 full. Be sure that the last layer added is an apple layer. Add brown sugar, flour, salt, cinnamon, pecan halves and nutmeg throughout as you build your layers.

Lightly dust final layered mixture with cinnamon, nutmeg and brownsugar (ad-lib). Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

When squash is tender, take second deep dish pie crust and and carefully (again, be careful as you don't want to tear pie crust or burn yourself as dish will be hot) place it over the top of the casserole (as if you were putting a blanket on a bed). Lightly dust top of crust with cinnamon, nutmeg and brownsugar (ad-lib) and garnish with few leftover apple slices and pecans (not too many). Put casserole back in oven and broil on top rack for about 5-10 minutes or until top crust is a nice honey brown.



Enjoy!

Chicken, Sausage & Seafood Gumbo

Chicken, Sausage & Seafood Gumbo

Some key points/tips:
1) For the roux, I recommend using any kind of seafood stock, but you can use a mixture of flour and water and other seasonings if you choose.
2) Remember to use a non-reactive (non-cast iron) pot for any gumbo (I didn't even know this, found this tip on the website) that includes tomatoes, as they will discolor.
3) Do not use imitation crab/seafood meat!
4) There are many different ways to make Gumbo. My way is how my mom used to make it when I was a young lad with a little extra to give it flare! I hope you enjoy making this delicious dish!
5) As with cooking any other dish, don't feel weird if you begin to talk to yourself and the ingredients or begin to speak with an accent (lol, it's not just me is it...)

Got some helpful tips, references and inspiration from this website: http://www.gumbopages.com/food/soups/seafood-gumbo.html

1/2 cup oil
1/2 cup flour
1/2 medium white onion, diced
1/2 medium yellow (sweet) onion, diced
1-2 green bell peppers, diced
3 ribs celery, finely diced
4 cloves garlic, minced
4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo - I used 4 Roma tomoatoes)
4 quarts seafood stock (may not need to add all 4 quarts, monitor liquid level and adjust accordingly.)
1 quart lobster stock (kick it up a notch...BAM!)
1 tablespoon Old Bay Seasoning (adjust to taste; may need more or less depending on your taste preference)
1/2 teaspoon of Cayenne Pepper
1/2 teaspoon of Lemon Pepper
1 teaspoon dried thyme leaves
2 bay leaves
Salt and black pepper to taste
4 skinless chicken breast, cubed
2 chicken legs, 2 chicken thighs, remove from bone and cube (not needed, but I threw it in for added chicken flavor)
1 pack of smoked sausage (2 in a pack), slice 1/2 inch thick slices
2 pounds medium shrimp, peeled and deveined
1 pound of fresh backfin crabmeat (I used Phillips Brand - Jungle Jim's)
1 pound fresh lump crabmeat (I used Phillips Brand - Jungle Jim's)
1 tablespoon flour (for thickening if needed during cooking - gumbo liquid should be thicker than broth, but less viscous than chowder; almost like a bisque consistency)
2 cups cooked long-grain white rice (adjust based on # of servings)

Note: Amounts can be adjusted to accomodate larger or smaller parties. Constantly taste Gumbo throughout the cooking process as to correctly adjust seasonings.

In a large pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and cook over medium heat for 10 minutes. Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the stock. Bring to a boil, then reduce heat to simmer and cook another 45 minutes. (Make sure to taste Gumbo during seasoning process and adjust accordingly)

While Gumbo is simmering, cook chicken breast, leg and thigh cubes in a non-stick pan with a little olive oil. Lighly season chicken with Old Bay seasoning, pepper and a little lemon pepper (this can be ad-libed as you don't want the chicken to over-power the gumbo). Transfer cooked chicken to the Gumbo.

In the same pan, cook the smoked sausage and transfer to Gumbo.

With the gumbo on very low heat, add the shrimp and backfin crabmeat 10 minutes before serving and the lump crabmeat just before serving (don't cook the crabmeat, just stir until it is brought to temperature of Gumbo - this is the part I forgot to do, as I left crabmeat at home lol!).

Add additional stock/flour to thin or thicken the Gumbo. Taste and adjust seasonings.

Let stand for 15 minutes.

Place about 1/2 to 2/3 cup of rice into bowl or plate and ladle the gumbo over and around it.

Apple Bacon Tomato Soup

It has apples AND bacon - how could you ask for more?

source : http://allrecipes.com/recipe/apple-bacon-tomato-soup/Detail.aspx

Ingredients

• 5 slices bacon
• 1 tablespoon olive oil
• 1/2 white onion, chopped
• 2 teaspoons garlic, minced
• 2 cups beef stock
• 1 (15.5 ounce) can pinto beans
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 2 stalks celery, chopped
• 1 bay leaf
• 1 medium apple, thinly sliced
• 1/2 cup red wine
• salt and pepper to taste

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2. Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Iced Sugar Cookies

These were supposed to be cut-out sugar cookies but I was having technical difficulties so they became round cookies instead.  They also don't have apples (I know, blasphemy given the theme!).  Still every bit as delicious and I had fun playing with different decorations  :).

Iced Sugar Cookies
(Source: cookies and icing recipes modified from All Recipes)















Yields: About 48 cookies (2.5 to 3 inches diameter)

Ingredients

For the cookies:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt

For the icing:

• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup corn syrup
• 1 tsp almond extract (used vanilla extract because my brother is allergic)
• Assorted food coloring

Directions

1. To make the cookies - In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Cover and chill dough at least one hour (but overnight is best).  Preheat oven to 400 degrees.  Using hands, rolldough between hands to create balls about 1 to 1.5 inches thick.  Place ball on ungreased cookie sheet (I used parchment paper) and flatten ball to about 1/4" to 1/2" thick.  Bake 6-8 minutes.  Cool completely before frosting.
2. To make the icing - In a medium bowl add milk then mix in powdered sugar.  Stir until smooth.  Using an electric mixer, beat in corn syrup and almond extract until smooth and glossy.  Icing should be pretty thick so it doesn't run off cookie but if you find icing is too thick to dip, add more corn syrup.  Divide into bowls and add desired food coloring to each.  Dip front of cookies into icing and lay flat to dry until icing has hardened.

Caramel Apple Cheesecake Pie

Yes, it's as delicious as the title makes it sound...

Be sure to put aside a good chunk of time to make this. Quite possibly the most complex dessert I've ever made as every component was made from scratch.  Sure, you can use store bought crust, store bought apple pie filling, store bought cheesecake mix, store bought whipped cream, and store bought caramel...but that defeats the purpose!  It was oh so worth the effort and the calories!!!  And I can't believe how pretty it ended up looking (yup, that's my actual pie in that pic down there) :).

Caramel Apple Cheesecake Pie
(Source: Annie's Eats)















Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (About 21 graham crackers, crushed)
• 3 tbsp. sugar
• ½ tsp. cinnamon
• 5 1/3 tbsp. unsalted butter, melted
• ½-¾ cup caramel (store bought or recipe below)
• 1 cup chopped pecans

For the caramel:

• 8 tbsp. unsalted butter
• ½ cup heavy cream
• 1 cup packed light brown sugar

For the apple filling:

• 5 tbsp. unsalted butter
• ½ cup light brown sugar, tightly packed
• ¼ tsp. salt
• 1 tsp. cinnamon
• 5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• ¼ cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 tbsp. freshly squeezed lemon juice

For the topping:

• ¾ cup heavy cream
• 3-4 tbsp. confectioners' sugar
• ¼-½ cup caramel (store bought or recipe below)
• Chopped pecans

Directions:

1. To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
2. To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
3. To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
4. Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
5. To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Apple-Cherry Brie

INGREDIENTS:
1 round (8 oz) Brie cheese
1 medium apple, peeled, chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon orange-flavored liqueur or orange juice
1/4 cup chopped walnuts, toasted*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS:
With sharp knife, carefully remove rind from cheese. Wrap cheese in plastic wrap; freeze 30 minutes.

Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar and 1/4 cup of the water to boiling. Reduce heat to low; simmer 2 to 3 minutes, stirring occasionally, until fruit is tender.

In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup water and the liqueur until well blended. Add to apple mixture, stirring constantly. Simmer 2 to 3 minutes or until sauce thickens. Remove from heat; stir in walnuts.

Heat oven to 375°F. Line 15x10x1-inch pan with foil. On foil in pan, unroll dough into 1 large rectangle (if using crescent rolls, firmly press perforations to seal). Press into 11x9-inch rectangle. Cut 11x3-inch strip from 1 side of rectangle; set aside.

Cut cheese round horizontally to make 2 rounds. Place cheese rounds next to each other in center of dough rectangle. Roll sides of dough up next to cheese, forming a rim around cheese. Top cheese evenly with apple mixture. Cut remaining strip of dough into 6 (1/2-inch long) strips. Place 3 strips lengthwise across cheese. Cut remaining strips in half; place across other strips to make lattice; press edges to seal, tucking under if necessary. Fold foil edges up about 1 inch from dough; pinch corners of foil together.

Bake uncovered 30 minutes. Cover with foil; bake about 5 minutes longer or until golden brown and cheese is softened. Let stand 10 minutes. To serve, cut in half lengthwise, then into crosswise strips. Serve warm.

*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Caramel Apple Ice Cream

Ingredients:

Apples
2 medium Granny Smith Apples
2 tbsp butter
2 tbsp sugar
1 tsp cinnamon

Ice Cream Base
2 eggs
1 cup granulated sugar
1 cup milk
2 cups heavy whipping cream

Directions:

Apples
Peel, core, and finely chop apples.
In a large saucepan, melt butter.
Add apples and sugar to the saucepan.
Stirring often, cook over medium-low to medium heat.
Cook approximately 15 minutes or until apples are have softened.
Remove from heat and stir in cinnamon. Cool completely.

Ice Cream Base

Beat eggs until they are light and fluffy. Set aside.
In a large heavy saucepan (important! saucepan must be large!), heat sugar over medium heat, stirring constantly.
Continue to stir until sugar melts and turns into a golden brown liquid.
Remove from heat.
Gradually and very carefully, pour milk into saucepan with caramelized sugar.

Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!
Stir mixture over low heat until sugar melts and the mixture becomes smooth again.
Pour in whipping cream and stir until mixture well blended.
Pour some of this mixture over the eggs, mixing well.
Pour egg mixture back into saucepan and continue cooking over low heat until it thickens.
Remove saucepan from heat and let cool.
Chill mixture in the fridge for at least 2 hours.
Once mixture has chilled, pour into ice cream machine.
Churn 20-25 minutes or according to manufacturer's instructions.
Add cooled cinnamon apples to the ice cream.
Mix for 5 more minutes.

Baked Pork and Apple Meatballs

1¼ hours | 20 min prep
SERVES 4

2 lbs ground lean pork (I used 1/3 sausage, 2/3 pork)
2 tablespoons butter
1 large onion, finely chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon sage
2 apples, peeled and cored
1 egg, beaten
150 ml white wine
300 ml chicken stock
salt and pepper
cornflour, for thickening (cornstarch) (optional)

1. Preheat the oven to 350°F.
2. Cut apples into 1/2” pieces and set aside.
3. Melt butter in frying pan and cook onions gently for a few minutes until transparent.
4. Add nutmeg and cinnamon to the onions and cook for a minute or so.
5. Remove from heat and add sage; set aside to cool.
6. Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
7. Roll mixture into 12 meatballs.
8. In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
9. Put the browned meatballs into an ovenproof casserole dish.
10. Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
11. Stir in the chicken stock; pour liquid over meatballs.
12. Place in the oven uncovered for 45 minutes.
13. Remove meatballs carefully from casserole dish and keep warm.
14. Skim any fat off of the juices left in the pan.
15. Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
16. Serve meatballs with the sauce drizzled over top.

Mouth-watering Stuffed Mushrooms

Source: http://allrecipes.com/recipe/mouth-watering-stuffed-mushrooms/Detail.aspx

Ingredients
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Crescent Wrapped Cranberry and Brie

Source: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=22753

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 tablespoons whole berry cranberry sauce or cranberry chutney
1 tablespoon chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares.
3. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough.
4. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg.
5. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.














Roasted Garlic:
http://elise.com/recipes/archives/001712roasted_garlic.php

Corn Casserole

Corn Casserole
(Source: Paula Deen)

Prep Time: 13 mins
Cook Time: 55mins
Yield: 6-8 Servings

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.

Sweet Potato Souffle

Sweet Potato Souffle
(Source: La Comedia Dinner Theater)

Prep Time:  30 mins
Cook Time: 45 mins
Yields: 6-8 Servings

Ingredients

Sweet Potato Mixture

• 4 cups mashed sweet potatoes (canned or about 2lbs fresh)
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp. salt
• 1/3 stick butter or margarine (melted)
• 1 tsp. vanilla

Topping

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter or margarine (melted)
• 1 cup pecan pieces

Directions

1. If using fresh sweet potatoes: Scrub skins well.  Add sweet potatoes to a large pot and cover with water.  Bring pot to a boil then let boil about 20 minutes.  Drain pot and allow potatoes to cool slightly.  When cool  enough to handle, peel skins (should easily come off using hands) and then return to pot and mash.
2. While sweet potatoes are cooking, prepare topping: Mix all ingredients together in a bowl and set aside. Preheat oven to 350 degrees.
3. Mix together sweet potato ingredients until well combined.  If sweet potatoes are still hot, be sure to add milk before eggs to cool the mixture slightly and prevent eggs from cooking.
4. Grease a large casserole dish and pourin sweet potato mixture.  Sprinkle topping evenly over the sweet potato mixture.
5. Bake for 45 - 55 minutes uncovered.

Hot Mulled Cider

Ingredients:

7 cups Apple cider OR apple juice

1/3 cup Brown sugar, packed

4 stick cinnamon

1 teaspoon Whole allspice

1 teaspoon Whole cloves

1 Lemon peel, cut into strips

Rum

Directions:

Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and orange peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs.

Roasted Pork Tenderloin with Bacon and Herbs

INGREDIENTS

1 head garlic

2 tablespoons olive oil

6 pork tenderloins, (about 1/2 pound each), rinsed and patted dry, trimmed of excess fat

6 sprigs fresh sage

6 sprigs fresh rosemary

6 sprigs fresh thyme

18 strips bacon, (about 3/4 pound)

Salt and freshly ground black pepper

1 tablespoon unsalted butter

DIRECTIONS

Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.

Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.

Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.

Chocolate Chip Tiramisu Cheesecake

INGREDIENTS:

One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped

6 tablespoons unsalted butter, melted

1 tablespoon instant espresso powder

1 1/2 pounds cream cheese, at room temperature

1 cup sugar

1 cup marscapone cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large eggs, at room temperature

1 1/4 cups mini semisweet chocolate chips

DIRECTIONS:

Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.

Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.

Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.

Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.

Buffalo Chicken Dip

Source: http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/Detail.aspx

Prep Time:5 Min
Cook Time:40 Min
Ready In:45 Min
Servings: 20 servings

Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bag of tortilla chips

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with tortilla chips.

Blanched Chinese Broccoli With Oyster Sauce - Gai Lan

Source: http://chinesefood.about.com/od/vegetablesrecipes/r/chinesebroccoli.htm

I didn't use the recipe above; mine is much less complicated

Ingredients:

• 1 bunch of Chinese broccoli from Chinese supermarket
  
• Oyster Sauce
• 1 clove garlic
• Vegetable oil
• Salt
  

Directions:

• Separate/cut leaves from stems
• Cut stems into 2 inch lengths; cut the tough ends off
• Heat 1-2 tablespoons into large saute pan on medium heat, throw in the garlic until golden
  
• Stir-fry the stems for 10 minutes or until soft and pretty tender
• Add the leaves in with a 1/4 cup of water and cover, stirring occasionally
• Salt to taste
• Cover/steam for 5-10 minutes
• Drizzle with oyster sauce

Apple Pie by Grandma Ople

Original source : http://allrecipes.com/Recipe/Apple-Pie-By-Grandma-Ople/Detail.aspx

Ok i don't know Grandma Ople, but Jackie adapted this recipe for her yum-licious apple pie.

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced
• Sprinkling of cinnamon
• 1/2 egg to brush crust
• Top of pie (lattice) - recipe is below
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. (Jackie sprinkled some cinnamon on the top) Cover with a lattice work of crust (and brush with some egg). Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Never Fail Pie Crust (for top/lattice)

source: http://allrecipes.com/Recipe/Never-Fail-Pie-Crust-II/Detail.aspx

INGREDIENTS

• 4 cups all-purpose flour
• 2 cups butter flavored shortening
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 cup ice water
• 1 egg
• 1 tablespoon distilled white vinegar

DIRECTIONS

1. In a large bowl, mix flour, shortening, sugar and salt.
2. Add ice water, vinegar and egg. Beat to combine.

Chinese Beef Tomato Rice

This recipe was made by Christine for the inaugural October 2009 Local Eats dinner as a tribute to her Chinese heritage. Mom makes this all the time and while this is close, it's not quite the same because we all know mom's make things best :).

Chinese Beef Tomato Sauce Over Rice
(Source: modified from About.com)

Prep Time: 30 minutes
Cook Time: 7 minutes

Ingredients:

• 1 pound beef, such as flank steak
• 4 large or 6 medium tomatoes
• 2 green onions or 1/2 a regular onion
• 2 slices ginger - I prefer to leave this out
• 1 garlic clove, peeled and minced
• 2 tablespoons oil for stir-frying
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 Tablespoon ketchup
• 1 egg, optional
• 2 tablespoon cornstarch mixed with 4 tablespoons water
• Salt and pepper, to taste

Marinade:

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon granulated sugar
• 2 teaspoons vegetable oil
• Splash of sesame oil, optional
• 1 1/4 teaspoons cornstarch

Directions:

1. Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long. Add the marinade ingredients. Cover and marinate in the refrigerator for 15 minutes.
2. While meat is marinating, prepare the remainder of the vegetables. Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, then remove the skin and cut each into 4 to 6 equal-sized wedges (bigger for chunkier sauce, smaller for smoother sauce - note: the tomatoes will shrink and cook down).
3. Cut the green onions along the diagonal into sections about the same length as the beef or slice regular onion.
4. Heat a wok or large pan over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic and if desired, the ginger. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Do not overcook. Remove from the wok. Clean out the wok if necessary.
5. Add the tomato wedges. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Add ketchup. Cover and bring to a boil.
6. If adding egg, crack into the tomato sauce and let begin to set before breaking apart (should form egg strings as in egg drop soup).
7. Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken. Add the meat back into the pan. Mix everything together and bring to boil to thicken. Add more cornstarch/water mixture if not thick enough.
8. Taste and adjust the seasonings if desired. Serve hot over rice.

Pizza Bites

Source: http://www.sweetlifekitchen.com/2008/10/pillsbury-pizza-crust-pizza-bites.html

Pillsbury Pizza Bites

48 appetizers

• 2 (13 7/8 ounce) cans pillsbury refrigerated prepared pizza dough
• 8 ounces mozzarella cheese, cut into 48 cubes
• 48 slices pepperoni
• 1/4 cup olive oil
• 1 teaspoon dried Italian seasoning
• 3 tablespoons grated parmesan cheese
• 2 cups pizza sauce or marinara sauce, heated

1. Preheat oven to 400º.
2. Spray 3 9-inch pie pans with cooking spray.
3. On lightly floured surface, roll out one pizza crust and pat into 12x8 rectangle.
4. Cut into 24 squares.
5. Place one pepperoni slice and one cube of cheese on each dough square. Place in mini muffin pan.
6. Repeat with remaining dough, pepperoni and cheese.
7. Mix together oil and Italian seasoning. Drizzle or brush over rolls.
8. Top with grated parmesan.
9. Bake at 400º for 16-20 minutes or until golden brown.
10. Serve with warmed pizza or marinara sauce.
11. To Freeze: Flash freeze on a cookie sheet until frozen solid, label and place in a ziplock bag.
12. To Reheat: Microwave approximately 30 seconds or more to heat through.

Plum Kuchen

Source: http://smittenkitchen.com/2009/07/plum-kuchen/

Note - I doubled the recipe to create the "double decker" effect. ;) I also added some Greek Yogurt Icing:

• 5.3oz container Greek yogurt
  
• A good splash of vanilla extract (I used 2 tsp)
  
• 1 1/2 - 2 cups powdered sugar [to desired thickness]
  

1. Whisk all ingredients until they become a bit thick.
2. Place in the fridge to thicken even more (at least 30 minutes).
   
3. Spread between layers and over top

Plum Kuchen

Plum Kuchen
Adapted, barely, from Gourmet

This yeasted cake is unbelievable: moist, light and with a complexity to its sweetness that most standard coffee cakes don’t have. Mine dipped a little when it baked, no doubt because it was left to rise almost an hour too long. That said, don’t skimp on the rising times — you want to get all of the lightness and height possible out of your dough.

Gourmet notes that this can be made with any stone fruit and that it tastes the best the first day. I don’t know, though, I had some that had been wrapped in foil in the fridge overnight and couldn’t find a thing not to like. Two days, however, might be pushing it.

Gourmet says it serves 8, but I cut mine into 16 squares

2 1/4 teaspoons or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (105–110°F)
2 cups (267 grams) plus 2 tablespoons (18 grams) all-purpose flour, divided
1 cup sugar (220 grams), divided
1/2 teaspoon salt
1/2 cup plain whole-milk yogurt (124 grams) (preferably Greek-style, but I used regular yogurt and it worked just fine) at room temperature
1 large egg, warmed in shell in warm water five minutes
1 1/2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided
3/4 pound firm-ripe plums (about 4 small), halved and pitted

Stir together yeast and warm water in mixer bowl and let stand until foamy, about five minutes. (If mixture doesn’t foam, start over with new yeast.)

Add two cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in one stick of the butter, one tablespoon at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about five minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining two tablespoons flour. Cover bowl loosely with a kitchen towel or plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Spread remaining two tablespoons butter in bottom of an 8- or 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into five or six slices and arrange in one layer in pan. (I had quite a bit of extra plum slices to snack on, but my plums were also giants.)

Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.

Preheat oven to 375°F with rack in middle. Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan five minutes, then invert and unmold onto a rack to cool completely.

Serve with additional yogurt, lightly sweetened, or sweetened crème fraîche.

Penne a la Vodka

This recipe was made by Christine for Chris at the inaugural October 2009 Local Eats dinner to represent his Italian heritage.

Penne a la Vodka
(Source: Modified from All Recipes)

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS 4

INGREDIENTS

• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 1/4 pound thinly sliced pancetta bacon, chopped
• 2 tsp minced garlic
• 1/2 onion, diced
• 1/3 cup vodka
• 1/2 cup heavy whipping cream
• 1 1/2 cups tomato sauce
• 1 Tbsp sugar
• 1/2 tsp dried basil (or several shredded fresh basil leaves)
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes, to taste
• Salt and pepper, to taste
• Parsley for garnishing, optional
• 1/2 cup grated Parmesan cheese, optional

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add garlic and onions and cook until onions are translucent and garlic is aromatic.
3. Add vodka and stir until it is reduced by half, about 4 to 5 minutes.
4. Stir in tomato sauce, cream, and all seasonings. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
5. Stir in pasta, and heat through. If desired, garnish with parsley and serve with parmesan cheese.