Halloween Haystacks

Ingredients:

1 package of chow mein noodles (12 oz.)

1 package of butterscotch chips

1 package of white chocolate chips

1 package of toffee bits

1 jar of crunchy peanut butter

4 tablespoons shortening (do not use butter, spread or oil)

Directions:

Put noodles into large mixing bowl. Line two baking sheets with wax paper.

Place butterscotch chips, white chocolate chips, peanut butter and shortening in the microwave-safe bowl. Heat for two minutes. Stir. Heat for a minute. Stir. Repeat process until mixture is smooth. Add toffee chips and mix well.

Pour mixture over noodles and gently fold together until noodles are completely coated with the mixture. Using ice cream scoop, spoon out stacks onto the wax-covered baking sheets. Refrigerate for at least two hours.

Waldorf Salad

Equipment: Large mixing bowl, measuring cup, measuring spoons, sharp knife

Ingredients:
1 cup chopped walnuts toasted in 1/4 tspn. cinnamon sugar
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced
1/2 cup golden raisins
2 sweet apples, cored and chopped
1 cup of fresh figs, chopped
6 tbspn mayonnaise
2 tbspn lemon juice
salt and pepper

Directions:
1) Toast walnuts and cinnamon sugar until fragrant (about 3 minutes on low-medium heat)and set aside.
2) In the mixing bowl, whisk together the mayo and lemon juice. Add 1/2 tspn. salt and 1/4 tspn. pepper. Mix in apple, celery, figs, grapes, raisins and walnuts.
Serves 4-6

Fried Grit Cakes

Equipment: Measuring cup, measuring spoons, 9x13 cooking pan, whisk, saucepan, nonstick skillet, paper towels

Ingredients:
2 cups water
2 tspn butter
salt for seasoning
1/2 cup grits (quick cook)
1/4 cup grated cheddar cheese
1 cup flour
2 tbspn vegetable oil

Direction:
1) Oil the cooking pan. Bring water and butter to a boil (season with salt). Add grits and bring to a boil. Reduce heat to medium and whisk constantly for 5 minutes. Add cheese and stir until blended. Remove from heat. Pour grits into cooking pan, spreading them evenly. Cool in fridge for a least 3 hours.
2) Remove from fridge and cut into 1" x 1" squares. In a nonstick skillet, heat enough oil to coat the bottom of the pan over medium-high heat. Dredge both sides of cakes in flour and pan-fry about 2 minutes on each side until golden. Drain on paper towels and keep warm before serving.

Chocolate Zucchini Bread

Ingredients:

1 cup brown sugar
1 cup sugar
1/2 cup margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 teaspoons baking soda
5 tablespoons cocoa
2 1/2 cups grated zucchini
1/2 cup milk chocolate chips
1/2 cup raisins
1/2 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. 

In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips, raisins, and nuts.

Grease two loaf pans and pour the batter into it. Bake in a 350 degree oven for 1 hour.

Blueberry-Lime Pound Cake

Ingredients:

Cake
8 oz. unsalted butter, softened (more for pan)
10.5 oz. all-purpose flour (more for the pan)
1.5 tsp. baking powder
1/4 tsp. plus 1/8 tsp. salt
1.75 cup granulated sugar
2 tsp. finely grated lime zest
6 oz. cream cheese
4 large eggs plus 1 large egg yolk at room temp.
2.5 cups fresh blueberries at room temp. washed and dried

Glaze
1 cup confectioner's sugar
2 tblsp. fresh lime juice; more as needed

Directions

 Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour bundt pan.

Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces.

In mixer, beat butter and cream cheese until smooth. Add the sugar mixture and beat until light and fluffy (1-2 minutes). With the mixer running, add the whole eggs one at a time, mixing well after each addition. Stop the mixer twice and scrape down the sides. Beat the egg yolk into the mixture and reduce speed to low. Add flour mixture. Stop the mixer once to scrape down the sides. Beat until batter is smooth. Using a rubber spatula, gently fold in the blueberries.

Transfer batter into Bundt pan and place in over. Cook for 50-55 minutes until a wooden skewer comes clean when inserted. Set pan on wire rack to cool for 10 minutes. Invert pan on wire rack, remove from cake and let cool completely.

Whisk confectioner's sugar and lime juice into a 2 cup measuring cup and pour over the top of the cake. Let the glaze set fully before transferring to a cake plate.

World's Best Chocolate Chip Cookie

Ingredients:
 
3/4 cup granulated sugar
1 cup brown sugar
1 cup butter
1 tablespoon vanilla
2 eggs, slightly beaten
3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cup chocolate chips
1 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a mixer, combine sugars; add in butter and cream together with the sugars. Add vanilla and eggs; mix together.

In a large mixing bowl, sift the dry ingredients and add to creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).

Line the baking sheets with wax paper (parchment). Drop dough in 1" balls onto sheets. 

Bake for 10-15 minutes until brown. Remove from oven and cool.

Steak & Egg Panini Sandwich

Ingredients:

2 rib-eye steaks, each about 12 oz.

Salt and freshly ground pepper, to taste

6 eggs

1/4 cup milk

1 Tbs. chopped fresh flat-leaf parsley

1 Tbs. chopped fresh chives

6 Tbs. (3/4 stick) unsalted butter, melted

12 slices sourdough bread, each about 1/2 inch thick

6 slices cheddar cheese

Hot sauce for serving (optional)

Directions:

Preheat an electric panini press to high (400°F) according to the manufacturer's instructions.

Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide.

In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 Tbs. of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat.

Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 Tbs. melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up.

Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce.