Candy Bar Pizza

Crust

2 cups quick-cooking oats

1/2 cup firmly packed brown sugar

1/3 cup light corn syrup

2 tablespoons butter, melted

2 tablespoons chunky peanut butter

1/2 teaspoon vanilla extract

Filling

26 caramels

2 tablespoons water

6 ounces semisweet chocolate chips

1/3 cup chunky peanut butter

2 teaspoons vegetable shortening

1/2 cup salted peanuts

Directions

For crust, combine oats, brown sugar, and corn syrup in a large bowl. Add melted butter, peanut butter, and vanilla; stir until well blended. Press mixture into bottoms of two 9-inch round cake pans. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool in pans 10 minutes.

For filling, microwave caramels and water in a medium microwave-safe bowl on high power (100%) 2 minutes, stirring after 1 minute. Spread evenly over crusts. Microwave chocolate chips in a medium microwave-safe bowl on medium-high power (80%) 2 minutes, stirring after 1 minute. Add peanut butter and shortening; stir until well blended. Stir in peanuts.

Spread filling over caramel layers. Chill 30 minutes or until chocolate is firm. Cut into wedges to serve.

16 servings each

Coconut Ebelskivers

1/2 cup flour

1/4 tsp baking powder

1/4 tsp salt

4 large eggs, separated

1/2 cup whole milk

1/2 teaspoon vanilla

1/2 cup powdered sugar

1 cup sweetened shredded coconut

1 Tbsp unsalted butter, melted and slightly cooled

Preheat oven to 200 degrees. Whisk together the flour, baking powder and salt. Put 2 of the egg yolks in another bowl. Reserve remaining 2 yolks. Add milk and vanilla. Whisk to blend. Add yolk mixture to the four mixture and using a wooden spoon, mix until well blended. Batter will be lumpy.

Beat the 4 egg whites until foamy. Slowly add the powdered sugar in 3 additions, beating well after each addition. Continue beating until the egg whites are glossy and stiff, about 5 minutes. Using rubber spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold in the rest together with 3/4 cup of the coconut until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the melted butter and place over medium-low heat. When the butter starts to bubble, working quickly, spoon a heaping 1/2 tsp of the remaining coconut into each well. Add 2 Tbsp batter to each well. Cook about 5-7 minutes or until the bottoms are lightly browned and crisp. Using 2 short wooden skewers turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Makes 21, 4-7 servings.

Corn Pudding

Serves 8-10

Ingredients

1 cup sour cream

1-14 oz can corn, drained

1-14 oz can creamed corn

1/2 cup butter, melted

1 egg, beaten

1 box Jiffy corn muffin mix

1/4 tsp cayenne

1/4 tsp paprika

Directions

Preheat oven to 350 degrees. Mix first 7 ingredients and pour into buttered 9" square baking dish. Sprinkle top with paprika; bake for one hour. Serve hot with maple syrup.

Autumn Potatoes

Serves 8.

2 sizes of leaf-shaped cookie cutters

1 stick butter

7 large Idaho potatoes

1 large yam/sweet potato

2 purple potatoes (the biggest you can find!)

salt and pepper

Preheat oven to 425 degrees. Melt butter; when it begins to sizzle remove from heat and skim off the foamy white formation on top. Set aside what's left (clarified butter). Put aside the biggest Idaho potato along with the yam and purple potatoes. Peel remaining 6 Idaho potatoes and thinly slice them (1/16"). Put them in a bowl of cold water. Put 1-2 Tbsp of the clarified butter in a large oven-proof skillet (around 11"). Dry each round with paper towels as you go and line the bottom of the pan with overlapping slices. Brush all with butter, sprinkle on salt and pepper and continue with a second layer. Fill pan to the very top and then press down with a spatula. Bake 50 minutes, press down again during baking. Turn heat up to 500 degrees and cook for 10 minutes more. Gently loosen edge with a knife, turn out on platter and decorate with potato leaves and serve. While potatoes bake make the potato leaves.

Potato Leaves

Peel remaining potatoes, thinly cut lengthwise to have widest slices possible- cut out leaf shapes with cookie cutter. Fry them will in a little oil and butter, salt and pepper, and sprinkle paprika on some. When brown edged and done, drain on paper towels. Layer on top of the Idaho potatoes.

Buttery Croutons

5-6 slices white sandwich bread (not sourdough)

3 Tbsp butter

salt

Stack up bread slices. Using a serrated knife, cut off crusts and discard. Cut the rest of the bread into 1/4" cubes. Melt butter and quickly add bread cubes to butter- stir so all bits get buttery. Toast over medium heat until golden brown, stirring often. Drain on paper towels, sprinkle with salt.

Optional: red pepper flakes, parmesan cheese, garlic salt, garlic powder, etc. You can also replace the butter with olive oil.

Stuffed New Potatoes

Tiny New Potatoes

Salt

Pepper

Onion Powder

Fontina Cheese (or whichever cheese you prefer)

Paprika

Chives or Green Onion

Preheat broiler to 500 degrees. Cook potatoes in salted water until tender. Cool, cut each in half. With the small end of a melon baller carefully make a little hollow in each half. Put them on a baking sheet. Liberally salt and pepper them and add onion powder. Fill cavities with shredded cheese, sprinkle with paprika and broil for 5 minutes until slightly browned. Remove from oven and garnish with fresh chives or minced green onion.

Salsa Chicken

1 chicken breast per person

salsa

salt and pepper to taste

small flour tortillas

lettuce, chopped

cheddar cheese, shredded

raspberry-chipotle sauce

sour cream

green onions, sliced

black olives, sliced

In a crock-pot, layer chicken with salsa. Sprinkle with salt and pepper. When cooked through, shred with two forks using a crisscross method. Create soft tacos with all ingredients. Serve with rice and beans.

*Note: I like it even without the raspberry-chipotle sauce on top of plain rice too.

Surprise Cookies

Note: To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Ingredients

Makes about 2 dozen.

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

12 large marshmallows, cut in half horizontally

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Chocolate Frosting

Makes 1 cup.

2 cups confectioners' sugar

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1/4 cup cocoa powder

1/4 cup milk

1/4 teaspoon pure vanilla extract

Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Coconut-Macadamia Shrimp with Tropical Salsa

Yield: Makes 6 servings

Ingredients

1 pound Shrimp

1/2 cup all-purpose flour

1/4 teaspoon pepper

1/4 teaspoon Cayenne Red Pepper

1/4 teaspoon Cajun Seasoning

3/4 teaspoon salt, divided

2 egg whites

1 cup unsweetened frozen shredded coconut, thawed

1 cup finely chopped macadamia nuts

1/2 cup Japanese breadcrumbs (panko)

6 cups vegetable oil

Preparation

Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate. Whisk egg whites in a small bowl until slightly foamy. Stir together coconut, macadamia nuts, and breadcrumbs in another medium-size shallow dish or pie plate.

Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on a large baking sheet.

Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 350°. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown. Drain on a paper towel-lined baking sheet. Sprinkle hot shrimp with remaining salt.

Yield: Makes about 2 cups

Ingredients

3/4 cup orange marmalade

1 tablespoon fresh lime juice

1 tablespoon Orange Juice

1 1/2 teaspoons horseradish

1 1/2 teaspoons Dijon mustard

1 cup finely diced fresh mango

1/4 cup canned crushed pineapple, drained

1 1/2 tablespoons finely chopped fresh cilantro

Preparation

Stir together first 5 ingredients in a small saucepan; cook over medium-low heat 3 minutes or until thoroughly heated. Transfer mixture to a food processor, and pulse 5 to 6 times or until smooth. Return mixture to saucepan, and stir in mango, pineapple, and cilantro. Keep warm over low heat until ready to serve.

Beef Bourguignon

1 boneless beef sirloin steak- 1/2 inch thick, cut into 12-inch pieces

1/2 cups flour

4 slices of bacon, diced

2 medium carrots, diced

8 small new red potatoes, quartered

8 to 10 mushrooms, sliced

20 to 24 fresh pearl onions

3 cloves garlic, minced

1 bay leaf

1 tsp dried marjoram leaves, crushed

1/2 tsp dried thyme leaves, crushed

1/2 tsp salt

black pepper to taste

2 1/2 cups beef broth

Coat beef with flour, shaking off excess. Set aside.

Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon.

Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt and pepper, beef and bacon mixture and broth in slow cooker. Cover and cook on low 8 to 9 hours or until beef is tender. Discard bay leaf before serving.

Note: You can also omit the new potatoes and serve with mashed potatoes.

Thai Mango Sticky Rice Pudding

Prep Time: 8 minutes

Cook Time: 25 minutes

Total Time: 33 minutes

Serves 2-4

Ingredients:

1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)

1 3/4 cups water

1-2 ripe mangos, cut into bite-size pieces

1/4 cup + 1 Tbsp. brown sugar

1 can good-quality coconut milk

1/4 tsp. + pinch of salt

2 tsp. coconut flavoring

1 tsp. vanilla

2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.

4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.

5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).

7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango.

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.

(http://thaifood.about.com/od/thaidesserts/r/thaidessert.htm)

Cream Cheese Brownies

Basic Fudge Brownie Recipe

3/4 cup butter (1 1/2 sticks)
3 ounces semi-sweet chocolate
3 eggs, beaten
1 cup sugar
3/4 cup flour
1/4 teaspoon salt
1 cup chopped pecans or walnuts

1. Melt the butter and chocolate together in a small saucepan. Cool.

2. Stir in the remaining ingredients and mix well.

Pour the fudge brownie batter into pan.

Cream together the cream cheese, sugar and egg. Drop by spoonfuls onto the batter.

Create a marbled effect by cutting through the batter several times with a knife.

Bake at 325° in a greased 9 x 13 pan until the center springs back when touched lightly, 25 to 35 minutes. Makes 18 to 24 brownies, depending on the cut.

Cream Cheese Brownie Recipe

Basic fudge brownie batter, above
8 ounces cream cheese, softened
1/2 cup sugar
1 egg

Pour the fudge brownie batter into pan.

Cream together the cream cheese, sugar and egg. Drop by spoonfuls onto the batter.

Create a marbled effect by cutting through the batter several times with a knife. Bake as above.

(greatpartyrecipes.com, pic from food network)

Coconut Cream Pie, Emeril Lagasse

Prep Time:

25 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

40 min

Level:

Intermediate

Serves:

8 to 10 servings

Ingredients

• Basic Sweet Pie Crust, recipe follows
• 3/4 cup plus 2 tablespoons sugar
• 3 cups milk
• 4 eggs, separated
• 1/4 cup cornstarch
• 1 1/3 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• Sweetened whipped cream, for garnish, optional
• Toasted coconut, for garnish, optional

Directions

Preheat oven to 400 degrees F.

Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.

In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

Preheat oven to 350 degrees F.

Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.

Basic Sweet Pie Crust:

1 1/2 cups plus 2 tablespoons bleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled

2 tablespoons vegetable shortening

4 to 5 tablespoons ice water, or as needed

Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Yield: enough dough for 1 single-crust pie

Brooklyn's Chili (Perfect One Pot)

Serves 4.

Ingredients

2 tsp olive oil

1 lb ground beef

1 onion, finely chopped

1 celery stalk, finely chopped

1 red or green bell pepper, cored, seeded and finely chopped

2-3 garlic cloves, finely chopped

14 oz canned chopped tomatoes

3 tbsp tomato paste

2 cups chicken or beef stock

1/8 tsp ground coriander

1/8 tsp ground cumin

1/4 tsp dried oregano

1 tsp mild chili powder

salt and pepper

chopped fresh cilantro to garnish

serve with sour cream, cheddar cheese and crackers

Method

1. Heave the oil in a large saucepan over medium-high heat. Add the pork, season to taste with salt and pepper, and cook until no longer pink, stirring frequently. Reduce the heat to medium and add the onion, celery, bell pepper, and garlic. Cover and continue cooking for 5 minutes, stirring occasionally, until the onion is softened.

2. Add the tomatoes, tomato paste, and stock. Add the coriander, cumin, oregano, and chili powder. stir the ingredients to combine well.

3. Bring just to a boil, reduce the heat to low, cover and simmer for 30-40 minutes, until all the vegetables are very tender. Taste and adjust the seasoning, adding more chili powder if you want it spicier.

4. Ladle the chili into warmed bowls and sprinkle with chopped cilantro, sour cream, and cheese with crackers or bread on the side.