Creamy Hash Brown Casserole

Ingredients:

2 teaspoons olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1 medium zucchini, cut into thin strips

2 tablespoons all-purpose flour

2 cups fat-free milk

3/4 teaspoon salt

1/4 teaspoon pepper

Pinch ground nutmeg

1 (20-ounce) package refrigerated shredded hash browns (we used Simply Potatoes™)

2/3 cup reduced-fat shredded Cheddar cheese

6 multi-grain club crackers, coarsely crushed

2 teaspoons melted butter

Directions:

Preheat oven to 375°F. Spray a 7 x 11-inch casserole dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, over medium heat, stirring occasionally, until very tender, 6 – 8 minutes. Add the zucchini, and garlic and cook, stirring until the zucchini is softened, 3 – 4 minutes. Add the flour, stirring to combine. Add the milk, salt, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Stir in the potatoes until well mixed. Spoon the mixture into the casserole dish. Combine the cheese, crackers, and butter in a small bowl. Sprinkle over top. Bake, uncovered, until the filling is hot and the cheese is melted and bubbly, about 40 minutes.

Bacon-Peanut Truffles

Ingredients:

2 tablespoons dark brown sugar

1/4 teaspoon salt

3/4 cup honey-roasted peanuts

8 thick bacon slices, cooked and divided

1/3 cup creamy peanut butter

Parchment paper

6 ounces bittersweet chocolate, chopped

Directions:

Process first 3 ingredients and 6 bacon slices in a food processor 20 to 30 minutes or until finely ground. Stir together bacon mixture and peanut butter in a small bowl until smooth. Cover and chill 2 hours.

Shape rounded teaspoonfuls of bacon mixture into 3/4-inch balls. Place on parchment paper-lined baking sheet; chill 1 hour.

Chop remaining 2 bacon slices. Microwave chocolate in a microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Dip chilled bacon balls into chocolate. Place on parchment paper-lined baking sheet. Immediately sprinkle tops with bacon. 

Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks.

Weeknight Chili

Ingredients:

1 pound mixed ground beef, browned and drained

1 medium onion, diced

1 red bell pepper diced

2 (28-ounce) cans diced tomatoes

 1 (28-ounce) can whole, peeled tomatoes

Ground cumin

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

Shredded cheddar, sour cream, chopped green onions, for garnish

Directions:

In a skillet brown ground beef, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, red pepper, and saute briefly. Stir in the diced and whole tomatoes. Add cumin, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Old Fashion Oatmeal Raisin Cookies

Ingredients:

1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening

1 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

2 large eggs, well beaten

1 Tbsp vanilla

3 cups rolled oats (Do not use instant.)

1 1/2 cups raisins

Directions:

Preheat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.

In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.

Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins. Stir in oats.

Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

Makes about 2 dozen cookies.

Thai Lime Green Curry

Ingredients:

Curry Paste

10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)

6 cloves garlic

4 green (spring) onions, sliced

3 Tbsp. fish sauce (available in tall bottles at Asian stores)

4 Tbsp. freshly-squeezed lime juice

3 Tbsp. soy sauce

1 tsp. dark soy sauce

2 tsp. brown sugar

3 Tbsp. coconut milk

1/2 cup fresh basil

1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)

1/2 tsp. shrimp paste (available by the jar at Asian stores)

Curry

2 Tbsp. vegetable oil

2 shallots OR 1/4 cup red onion, finely chopped

2 to 3 Tbsp. sherry OR cooking sherry

1 to 1.5 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces

1 red bell pepper, chopped into bite-size pieces

1 green or yellow bell pepper, chopped into bite-size pieces

1/2 can good-quality coconut milk

1/2 cup fresh basil

Directions:

Make the curry paste: Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Combine these strips plus all remaining paste ingredients in a mini food chopper (or a food processor which can mince finely).

Warm a wok or large frying pan over medium-high heat. Add oil plus the shallots and stir-fry 1 minute.

Add the chicken, plus sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.

Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).

Reduce heat to medium. Add the remaining paste plus 1/2 can coconut milk, stirring well to mix.

Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.

Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with rice.

Goat Cheese Phyllo Purses

Ingredients:

5 oz goat cheese, softened

2 Tbsp chives, chopped

4 slices of pancetta or bacon, cooked to a crisp (prosciutto is good, it’s just not crispy)

black pepper

6 sheets of phyllo dough

6-8 Tbsp of melted butter

Chives or strips of the tops of green onions for tying

Directions:

Preheat the oven to 400. Stir together goat cheese, chives, crumbled bacon, and a few grinds of black pepper in a small bowl. If the goat cheese is too hard, put it in the microwave for 10 seconds.

Unroll the phyllo dough onto a dry surface. Remove 1 sheet of phyllo dough and place it on a dry surface (I put a sheet of wax paper between the dough and countertop). Brush the entire top of the sheet with melted butter. Top with another sheet of phyllo and brush the top of it with melted butter. Repeat with one more sheet of phyllo. Cut the stack into 4 equal rectangles.

Place a golf ball-sized filling onto the center of each piece of dough. Gather the sides into a pouch and form a purse, pinching the gathered dough. Tie a chive or a strip of green onion around the gathered dough. Place the purse onto a lined baking sheet and lightly brush with melted butter. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy. Remove from oven and let cool. Serve warm or room temperature

Yields 8 purses

Cinnamon Rolls with Cream Cheese Icing

Ingredients:

Filling

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 tablespoon unsalted butter, melted

Dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

6 tablespoons unsalted butter, melted

Icing

3 tablespoons cream cheese, softened

3 tablespoons buttermilk

1 1/2 cups confectioners’ sugar

Directions:

Make the buns

Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.

Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

Bake until the edges are golden brown, 20 to 25 minutes.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.