Hot Chocolate

Ingredients:

Hot Chocolate

4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar

Garnishes

Espresso shots
1 toffee candy bar, crumbled (recommended: Heath Bar)
Mini marshmallows
Cinnamon-Sugar, recipe follows

Directions:

In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot.

Pour into 4 mugs and serve along with the garnishes.

Parmesan Potato Pancakes

Ingredients:

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions:

Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Christmas Fruit Loaf

Ingredients:

Dough
4 1/4 cups all-purpose flour, divided
3 tablespoons granulated sugar, divided
1/3 cup chopped almonds
1/3 cup raisins
1/4 cup nonfat dry milk
2 tablespoons chopped candied citron
2 tablespoons chopped candied lemon peel
2 tablespoons chopped candied orange peel
1 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon ground cardamom
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
6 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon fat-free milk
1/8 teaspoon salt
1 large egg
1 tablespoon granulated sugar

Glaze
1/2 cup powdered sugar
2 teaspoons water
1/4 teaspoon almond extract

Directions:

To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.

Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 45 minutes. Dough will not double in size.(Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.

Preheat oven to 375°.

Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado sugar. Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.

Red Velvet Brownies

Ingredients:
 
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp baking powder
1 tsp. vanilla extract
1/8 tsp. salt
Cream Cheese Frosting
Garnish: white chocolate curls

Cream Cheese Frosting
Beat 1 (8-oz.) package softened cream cheese and 3 Tbsp. softened butter at medium speed with an electric mixer until creamy. Gradually add 1 1/2 cups powdered sugar and 1/8 tsp. salt, beating until blended. Stir in 1 tsp. vanilla extract.

Directions:

Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Cheesy Mashed Potatoes

Ingredients:   2 cups organic chicken broth 3 cups water 3 to 4 Yukon Gold Organic Potatoes, quartered 1/4 cup Henry's fat free milk 2/3 cup low fat organic sour cream 1 cup Henry's cheddar cheese, shredded 1 clove garlic, minced 1 bunch scallions, chopped sea salt and black pepper to taste 3 strips turkey bacon, cooked and chopped
Directions:   Heat chicken broth and three cups water to a boil. Add potatoes and cook until tender. Mash potatoes, and stir in milk, sour cream, three-quarters of the cheese, garlic and scallions. Add salt and pepper to taste. Spread in a baking dish. Sprinkle with bacon and cheese. Bake at 375 degrees F for 15 minutes, or until the cheese melts.

Chai-Spiced Tea Loves

Ingredients

1/2 cup water
1 tablespoon water
1 tea bag (black tea or chai tea)
3 cups all-purpose flour
2 teaspoons chai spice blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups vanilla low-fat yogurt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
1 cup confectioners' sugar

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Directions: 

Preheat oven to 350 degrees. Grease and flour six 5 3/4" by 3 1/4" by 2" mini metal loaf pans.  

In microwave-safe 1-cup liquid measuring cup, heat 1/2 cup water in microwave on High 1 1/2 minutes or until it boils. Remove from microwave. Place tea bag in water; press with spoon to submerge. Set it aside to steep and cool while continuing with recipe.  

Meanwhile, in medium bowl, combine flour, chai spice, baking powder, baking soda, and salt.  

In small bowl, mix yogurt with 1/3 cup cooled tea; discard any remaining tea.  

In large bowl, with mixer on medium speed, beat butter until creamy, about 1 minute. Gradually beat in granulated and brown sugars. Beat 2 minutes or until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs, 1 at a time, until well blended. Beat in flour mixture alternately with yogurt mixture just until combined. Spoon batter evenly into prepared pans.  

Bake loaves 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool loaves in pans on wire racks 15 minutes. Run thin knife around loaves to loosen from sides of pans; remove loaves from pans, and cool completely on wire racks, about 2 hours.  

When loaves are cool, place waxed paper under wire racks. In small bowl, stir confectioners' sugar and remaining 1 tablespoon water until smooth, adding more water, a few drops at a time, if necessary to make a thick glaze. Place glaze in heavy-weight plastic bag; snip small opening from corner, and drizzle glaze in zigzag pattern over loaves. Let stand until glaze sets, about 30 minutes.  

Wrap each loaf in plastic wrap or foil. Store loaves at room temperature up to 3 days. Or place wrapped loaves in self-sealing plastic bags, and store in freezer up to 3 months.

Peanut Butter Cookies with Chocolate Chips

Ingredients:

2 cups all-purpose flour
1/2 teaspoons baking soda
8 tablespoons of salted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Directions:

Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.

Shape the dough into a ball the size of a golf ball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake.  Let cool completely.

Mushroom Grilled Cheese Sandwich

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter

Directions:

Melt the butter and heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.  Add the garlic and thyme and saute until fragrant, about a minutes. Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated.

Season with salt and pepper and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/4 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Standing Rib Roast

Ingredients:

1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves

Directions:

Preheat the oven to 450 degrees F.

In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Coat the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.


Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.


Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.


Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat. 

Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

Old Fashioned Eggnog

Ingredients:

2 1/2 cups of whole milk
1 cup of heavy whipping cream
3 beaten eggs
1/3 cup of sugar
1/8 tsp. salt
1/8 tsp. nutmeg (for garnish)
1/4 tsp. nutmeg (for eggnog)
2 tsp. vanilla extract
4 tbs of confectioners sugar
1/4 to 1/2 cup of rum (omit this if for children)

Directions:

In a sauce pan, combine 1/3 cup of sugar, eggs and 1/8th tsp. of salt and beat the mixture with a fork or if you have one, a wired whisk. Slowly incorporate milk into the mixture and whisk until smooth. Continue stirring constantly and cook over medium heat, add nutmeg.  Mixture is finished when it has the ability to coat a metallic utensil.

Remove your mixture from the heat at this point and this is an ideal time to add the vanilla extract. Cool your mixture right in the sauce pan by placing the sauce pan in a large bowl of ice water. Making sure that none of the water of course gets into the mixture itself. Continue stirring during the process so that the mixture does not solidify. Once cooled, place pan in refrigerator.

Using the same ice water bowl, which should now be chilled, dump the ice water out and mix together confectioners sugar and heavy whipping cream.  Beat with an electric mixer until you have solid stiff peaks that form.  At this time if you are making an alcoholic version this would be the time to add the rum. If not, fold this mixture now into your refrigerated custard mixture. Serve in a beautiful punch bowl, and sprinkle additional nutmeg over it.

White Bean and Chicken Chili

Ingredients:

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Directions:

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.