Herb Focaccia

RECIPE INGREDIENTS:
2 cups lukewarm water
1 tspn. sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 1/2 tspns. salt
4 1/2 to 5 cups unbleached flour
5 tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil
Cornmeal, for dusting
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons fresh thyme leaves
Coarse salt (optional)
1. Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients.

2. Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes.

3. Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking.

4. Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour.

5. When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes.

6. While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal.

7. Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F.

8. In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir.

9. Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like.

10. Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches.

Pumpkin Cornbread

I found this recipe at www.RecipeGirl.com I doubled the recipe and cooked it in a 9X13" pan and i used a butternut squash and pumkin puree mix from fresh squash. Excellent recipe.


½ cup

all-purpose flour


½ cup

whole wheat flour


1 Tbs

baking powder


1 tsp

salt


½ tsp

ground cinnamon


¼ tsp

ground nutmeg


1 cup

cornmeal


2 large

eggs


1 cup

pumpkin puree (canned or freshly cooked and processed)


2/3 cup

brown sugar


¼ cup

canola oil


1 Tbs

molasses






1
Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

2
Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

3
In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

4
Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't overmix).

5
Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.




Servings: 8

Delicious Pumpkin Bread

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 cup pumpkin puree
1 C butternut squash puree
1 cup vegetable oil
1 cup semi sweet chocolate chips
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups white sugar
1 C brown sugar
1 3.5 oz package vanilla pudding
2/3 cup water
4 eggs
Grease and flour 2 loaf pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, puddingand spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, andchips. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.

Santa's Surprise Snikers Cookies

The only chanes I made were the chocolate drizzle and the powdered sugar( I did not add either) the cookies were great on thier own.
1 bag DOVE® Brand Milk or Dark Chocolate
1 bag SNICKERS® Brand Miniatures
2 sticks butter (softened)
1 cup light brown sugar
1 cup sugar
3 1/2 cups all purpose flour (sifted)
2 eggs
1 cup creamy peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
What to do:
Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.
Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.
Cover and chill dough for 2-3 hours.
Unwrap all SNICKERS® Brand Miniatures.
Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
Place a SNICKERS® Brand Miniatures piece in the center of each piece of dough.
Form each piece of dough into a ball around the SNICKERS® Brand Miniatures piece.
Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
Let cookies cool on baking rack or wax paper.
Holiday Hint: Spruce up Santa's Surprise Cookies by drizzling melted DOVE® Brand PROMISES® Milk or Dark Chocolate over the top of each cookie!
Makes 2 dozen cookies.

Simplified Pad Thai

8 ounces thick rice stick noodles
¼ cup fresh lime juice
1/3 cup water
3 Tbs soy sauce
1 Tbs unseasoned rice vinegar
3 Tbs brown sugar
1 Tbs vegetable oil
1 tsp. granulated garlic
2 large eggs, beaten lightly
6 Tbs chopped dry roasted peanuts
1 1/2 cups bean sprouts, well rinsed

Cover noodles with hot tap water (not boiling) in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.

While noodles soak, stir lime juice, water, soy sauce, rice vinegar, brown sugar, and 2 Tablespoons of oil together and set aside. Prep and measure out the rest of the ingredients while noodles are soaking.
Add remaining oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and ¼ tsp. salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.

Stir soaked noodles into eggs. Add soy sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add ¼ cup of peanuts, bean sprouts, . Continue to cook, tossing constantly, until noodles are tender, about 2 minutes (if not yet tender, add 2 Tablespoons water to skillet and continue to cook until tender).

Transfer noodles to serving platter and sprinkle with remaining peanuts.

Pork Eggrolls

1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbs brown sugar
veg oil (for frying)
1 small head of green cabbage, shredded
2 med carrots, coarsely grated
1 tsp. granulated garlic
1 tsp. Chinese 5 spice powder
1Tbs grated fresh ginger
1 small can of water chestnuts, coarsely chopped
coarse salt and ground black pepper
1 lb ground hot pork
1 package egg roll wrappers
1 large egg, lightly beaten
In a small bowl, combine soy, vinegar and sugar.
In a skillet cook pork until there is no longer any pink.
In a large bowl combine cabbage, carrots, garlic, 5 spice powder, ginger, and water chestnuts, season with salt and pepper. Add to pork skillet for a few minutes to combine Place overnight in the refrigerator.
Place 1/3 cup of filling in the center of each wrapper. Seal last edge with egg.( Painted on with a pastry brush)
Fry in oil a few minutes per side and serve with your favorite dipping sauce.

Homemade Granola Bars

RECIPE INGREDIENTS:
1/2 cup butter or margarine
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit bits
1/2 cup sliced almonds
1. Heat the oven to 350° F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.

2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.

3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.

4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.

Spring Rolls with Peanut Dipping Sauce

PEANUT SAUCE
• 3 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 3 tablespoons water
• 1/4 cup Jif® Extra Crunchy Peanut Butter
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons honey
• 1 tablespoon red pepper flakes, crushed
•
SPRING ROLLS
• 12 pieces of filo dough
• 2 ounces rice noodles, cooked and drained
• 1 cup grated carrot
• 1 cup fresh mung bean sprouts
• 1/2 cup fresh cilantro, minced

PEANUT SAUCE
1. COMBINE soy sauce, oil, water, peanut butter, rice wine vinegar, ginger, honey and red pepper flakes in small saucepan on low.
ROLLS
1. MIX rice noodles, carrot, bean sprouts, and cilantro. Divide into 12 equal portions. Place one portion of mixture along one long side of apiece of filo dough.
2.Roll tigtly over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with remaining wrappers.
4. PLACE rolls seam side down on a cookie sheet with a Silpat liner. Cook at 350 degrees F for 30 minutes or until golden.
5. SERVE spring rolls with warm peanut sauce for dipping.

German Apple Cake

INGREDIENTS (Nutrition)
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

New York Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling (optional)



Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan)I used a foil lined 9X13" pan.. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.
Yield: 16 servings

Baked Chicken in an Oven Bag

Irish Soda Bread

INGREDIENTS:
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt 3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Sally's Ice Cream Delight

In a sauce pan melt 1 stick of butter. Stir in 113 oz. jar of Fluff, 1 18 oz.jar peanut butter, mix well, remove from heat and stir in 1 9 oz. box of Rice Krispies. Place in a buttered 9X13" pan. Freeze for 30 minutes. Remove and top with Hershey's syrup (about 1 cup)now place slices of ice cream, from a half gallon container on top. Freeze for 30 minutes. Cut into pieces and serve with hot peanut butter and hot fudge.

September Daring Baker Challenge

The challenge for this month was picked by:Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. Natalie and Shel decided on something savory for this month. They chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).

The Challenge was to make Lavash crackers and and dip or spread. The crackers were great and i will make them again in the future. The dip I tried was ok, I will stick with another artichoke recipe I have used in the past. I have posted the Lavash recipe and the dip recipe. The crackers were easy and really tasty. Please check some of the other completed challenges here:

http://daringbakersblogroll.blogspot.com/
Lavash Crackers
* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough
6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Artichoke Dip
2 C tender artichoke hearts with the stem in oil drained, and coarsely chopped
1/2 cup mayonnaise
1/4 cup Parmesan cheese plus 2 T
1T dehydrated onion
1 tablespoon fresh lemon juice
1T granulated garlic
salt and pepper
Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, Parmesan, lemon juice,onion , salt and pepper, and garlic. Process until smooth.
Add remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with 2 tablespoon Parmesan.
Bake until golden and bubbling, 30 to 35 minutes.

Corn Chowder

1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 packages (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
2 cups water
3 chicken bouillon cubes
1 can (12 oz.) Carnation Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh basil, (optional)
1 C cooked ham, diced
Heat oil in large saucepan. Add onion; cook, stirring occasionally, until tender. Add 4 cups corn; cook, stirring occasionally, until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.
Place corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary and ham. Cook, stirring frequently, until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil.
NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 oz.) Ortega Diced Green Chiles with the bell pepper. Eliminate the rosemary; stir 1 teaspoon chopped fresh cilantro(more to taste). Garnish with cilantro leaves instead of basil.

Spinach Feta Cheese Filo Roll

Double Almond Biscotti

1-7 oz box Odense Almond Paste
1 stick ( 8 tablespoons ) very cold butter
1 & 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large (no bigger) egg whites
1/2 teaspoon vanilla extract

Preheat oven to 350° F. Line a cookie sheet with parchment or foil
Grate Almond Paste and butter into medium bowl.
Add flour, sugar, baking powder and salt. Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
Cool on wire rack and store in air-tight container.

Aunt Suesie's Jello Pinwheel

1 small pkg jello
1/2 cup warm water
1 1/2 cup mini marshmallows
Lightly spray 9" square pan with Pam -Mix jello and water in large mixing bowl. Microwave on high 1 1/2 minutes. Stir to dissolve completely -Add marshmallows to jello-
Microwave on high 1 minute or until all melted- Stir until mixture is smooth-Pour into pan Chill about an hour- Loosen edges with knife -Roll up tightly like into jelly roll -Cut into slices. Use alternating colors for a pretty presentation.

Apple Stuffed Acorn Squash

1 apple, diced
2T butter
2T brown sugar
1 rib of celery, diced
1/8 tsp. ground cinnamon
1/8 tsp. nutmeg
1 dash ground cloves
1 acorn squash
Cut the acorn squash in half. Place skin side up in a 9X13' pan with 1" water. Bake for 60 minutes at 350 degrees F. Combine all other ingredients in a bowl. Turn sqaush and stuff with apple mixture, cover and bake for 30 minutes.

Reese's Box Mix

I bought this mix the other day at Sam's Club. The bars were tasty but I feel the mix is overpriced. If you really want peanut butter and chocolate, just buy the Rees's cups.

Ham & Broccoli Bake

I am a Field editor for Taste of Home and 1 of my recipes is featured in this months isuue. This dish is quick an easy as well as economic to make.
http://www.tasteofhome.com/Recipes/Ham-and-Broccoli-Bake


1 loaf (8 ounces) day-old French bread, cubed
1/2 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cubed fully cooked ham
4 eggs
2 cups milk
1/4 teaspoon pepper
Directions:
Toss bread cubes with butter. Place half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese and broccoli; sprinkle with ham. Top with remaining broccoli, cheese and bread cubes.
In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings

Italian Wedding Soup

In a stockpot3/4 of the way full of water add 3 T chicken base( Le Gout or similar) bring to a boil. Add 1 lb. of boneless, skinless chicken diced up. Poach until cooked through. Add 3 c baby carrots,1 bunch of escarole, 3 ribs of celery diced, 1 1lb. turkey meatballs and 2 T Vegeta, cook for 15 minutes. Turn down the heat to low and let simmer for at least 5-6 hours. When you are ready to serve the soup, boil 1 lb. of ancini de pepi or another small pasta. cook until al dente and ladle in each bowl. Serve with plenty of grated cheese.

Skillet Coconut Chicken

6 medium skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. butter
1 14-oz. can unsweetened coconut milk
1/3 cup cold water
1 Tbsp. cornstarch
1/2 cup coarsely chopped almonds
1/2 cup snipped dried apricots
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. cayenne pepper
3 cups hot cooked rice
1/3 cup golden raisins
1. Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.

2. In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.

3. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, raisins, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Place chicken back into the pan for a few minutes to heat through and miw with the sauce. Serve chicken with hot cooked rice and coconut sauce.

Chicken Satay with Peanut Dipping Sauce from Martha Stewart

4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound)
1 teaspoon coarse salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 3/4 cups (14-ounce can) light unsweetened coconut milk
Vegetable oil cooking spray
Directions
If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.
In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.
Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.
Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.
Peanut Sauce
1 tablespoons peanut oil
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1 to 2 teaspoons chile paste
1/2 teaspoon curry powder
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 tablespoons packed dark-brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons coarse salt
1/4 cup coarsely chopped roasted unsalted peanuts
Directions
In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.
Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.

Cheddar Zucchini Bread

1 medium onion, chopped
1/4 cup butter
2 1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, beaten
1/4 cup milk
1 1/2 cups shredded zucchini
1 cup shredded Cheddar cheese
3/4 cup chopped almonds, toasted
In a skillet, saute onion in butter until tender.
In a bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds.
Transfer to a greased 9-in. round baking pan. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges.

Zucchini Apple Bread

4 cups all-purpose flour
3 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
3/4 cup canola oil
1 1/2 cups unsweetened applesauce
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup peeled and grated apple
1/2 cup chopped pecans
In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, applesauce, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, apples and pecans.
Transfer to three 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Sesame Peanut Butter Noodles

1 lb. whole wheat thin spaghetti
2 Tbs dark sesame oil
3T dehydrated onion
1T grated ginger
1 tsp. granulated garlic
1/2 T hot chile pepper oil
1 tsp garlic chile paste
3 Tbs brown sugar
1 C chunky peanut butter
6T rice vinegar
6T soy sauce
6T coconut milk

2T toasted sesame seeds
Cook the noodles in a large pot of boiling unsalted water over medium heat until al dente. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl. In a small saucepan, heat the sesame oil, ginger, garlic, chile oil and chili paste. Cook and stir for a minute until soft and fragrant. Mix in brown sugar, peanut butter, vinegar, soy sauce, and coconut milk. Stir until sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Garnish with sesame seeds. Can also be served chilled.

Chocolate Scotcheroos

1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Kellogg's Rice Krispies cereal
2C chocolate morsels

Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into buttered 13 x 9 x 2 inch pan. Set aside.
Melt chocolate morsels in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 1 x 2 inch bars to serve.

Easy Beer Bread Mix

2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Bufalo Chicken Meatballs

1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Frank’s)
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Using a small ice cream scoop, shape meat into balls. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Serve with celery and blue cheese.