Brown Butter Babies

3/4 cup unsalted butter
1 1/2 cups packed dark brown sugar
1 egg
1 egg yolk
1 1/4 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp each baking soda and salt
3 tbsp granulated sugar
30 walnut halves

In small saucepan, cook butter over medium heat until brown and nutty, about 5 minutes. Let cool.

In large bowl, beat brown sugar with cooled butter until fluffy. Beat in egg, egg yolk and vanilla.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture in 2 additions.

Roll by rounded tablespoon into balls; roll in granulated sugar. Place about 3 inches apart on parchment paper-lined baking sheet(s). With bottom of glass , press each ball to 1/2-inch thickness. Press walnut half into centre of each.

Bake in 350F oven until golden, 12-14 minutes.

Let cool on pans on racks for 3 minutes; transfer to racks and let cool completely.

About 30 cookies

Christmas Breakfast Sausage Casserole

Ingredients

1 pound ground pork sausage - maple-flavoured or spicy sausage also works well
1 medium onion, coarsely chopped
1 tsp. mustard powder
1/2 tsp. salt
6 eggs, beaten
2 cups milk
6 slices white bread, cut into cubes - experiment with other types of bread
8 ozs sharp Cheddar cheese, shredded

NOTE: you can add other veggies i.e. mushrooms, red pepper etc. - be sure to cook these along with the sausage and onion and use a large pan, as needed. It is also nice to sprinkle some additional cheese on top before baking.

Directions

Crumble sausage into a medium skillet add onion. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. 

Pour into a greased 9x9 inch baking dish. 

Cover, and chill in the refrigerator for 8 hours, or overnight - this is very important - cannot be prepared and cooked right away or it will be mushy!

Preheat oven to 350F

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325F. Bake for an additional 30 minutes, or until set.

Recipe can easily be doubled and placed in a 9x13 inch pan

4-6 Servings

Spaghetti Casserole

Ingredients

• 8 ounces Spaghetti
• 1 pound Ground Beef
• 1 medium Onion
• 12 ounce Can Tomato Sauce
• 12 ounces Shredded Cheddar Cheese
• 1 large Jar of Mushrooms

Directions

1. Cook Spaghetti until almost done and drain.
2. Coarsely chop the onion.
3. Cook the ground beef adding the onion and mushrooms. When ground beef is brown, drain.
4. Mix the spaghetti, ground beef mixture, tomato sauce and 1/2 the cheddar cheese in large baking dish.
5. Bake in the oven for 25 minutes at 350.
6. Then top with the other half of the cheddar cheese and bake for another 5 minutes.
7. Serve

6 Servings

Chicken and Dumplings

Ingredients

• 3 tablespoons butter
• 1 medium onion, cut into 1-inch pieces
• 5 medium carrots, cut crosswise into 1 1/2-inch pieces
• 1/2 teaspoon dried thyme
• 1 cup (spooned and leveled) all-purpose flour
• 1 can (14.5 ounces) reduced-sodium chicken broth
• Coarse salt and freshly ground pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
• 1 3/4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons milk
• 1 package (10 ounces) frozen peas

Directions

1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

GREY CUP - Parmesan Mustard Wings - GO ARGOS!!

Ingredients

• 2-1/2 lb chicken wings, (about 17)
• 1/4 cup Dijon mustard
• 2 tbsp lemon juice
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan or romano cheese
• 2 tbsp minced fresh parsley

Preparation

Cut off chicken wing tips at joint. Separate wings at remaining joint; trim excess skin. Place in large bowl.

Add Dijon mustard, lemon juice, cayenne pepper and salt to bowl; toss to coat wings well.

In shallow dish, combine bread crumbs, Parmesan cheese and parsley; press wings into mixture to coat all over. Arrange on rack on foil-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Roast in 400°F oven, turning once, until crisp and juices run clear when wings are pierced, about 40 minutes.

Mama's Italian Wedding Soup

INGREDIENTS 

1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

DIRECTIONS

1. In a medium bowl , combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrots and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside, Serve hot with Parmesan cheese sprinkled on top.

Makes 10 servings

Bok Choy and Pork Stir-Fry

Ingredients

• 1 pork tenderloin, (about 12 oz/375 g)
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tbsp vegetable oil
• 6 baby bok choy, halved lengthwise
• 3 green onions, sliced
• 1/2 tsp five-spiced powder or grated gingerroot
• 1 clove garlic, minced
• 2 tsp grated gingerroot
• pinch hot pepper flakes
• 4 cups cooked rice

Preparation

Thinly slice pork tenderloin crosswise; set aside.

In small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce; set aside.

In wok or large skillet, heat half of the oil over high heat; stir-fry pork, in batches, until browned, about 3 minutes. Transfer to bowl. 

Add remaining oil to wok. Stir-fry bok choy, green onions, five-spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes. 

Return pork and accumulated juices to pan. Add soy sauce mixture; stir-fry until sauce is thickened, about 1 minute. Serve over rice.

Apple Pie Cupcakes

Ingredients: 

• 4 tablespoons unsalted butter
• 2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Juice of half of a lemon (about 1 1/2 tablespoons)
• 1/4 cup all purpose flour
• 1/4 cup and 2 tablespoons packed brown sugar
• 1/4 cup chopped walnuts
• 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls
• Whipped cream
• Caramel-flavored syrup

Instructions: 

1. Heat oven to 400 F. Lightly spray 8 regular-size muffin cups with cooking spray.
2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples. Cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons of the brown sugar as well as the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3. Meanwhile, in small bowl, mix butter, flour, walnuts and 1/4 cup of brown sugar with fork or hands until crumbly. Set aside.
4. Separate dough into 8 rolls. Flatten each into 4-inch rounds; place into muffin cups. Divide apple filling evenly onto rolls. Divide flour mixture evenly over apples.
5. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups, then cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of syrup.

Dinner Tonight: Curly Kale and Potato Soup with Sausage

Ingredients

• 1/4 cup extra virgin olive oil
•  1/2 pound pork sausage, casings removed
• 2 medium onions, sliced thin
• 4 cloves garlic, chopped, if using
• 1 large bunch kale, stems removed and cut into 1/2-inch ribbons
•  1 pound waxy potatoes, such as Yukon Gold, peeled and sliced thin
• Salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• Parmesan cheese

Procedures

1. 1
   Heat olive oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up with a wooden spoon, until crumbled and beginning to brown, about 4 minutes. Remove with a slotted spoon and reserve.
2. 2
   Add onion and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more, if using. Add kale, potatoes, and reserved sausage, along with a couple pinches of salt. Cook about three minutes longer, then add chicken stock and bring to a boil. Simmer until the kale and potatoes are tender, about 30 minutes.
3. 3
   Season to taste with salt and pepper. Divide into bowls and top with fresh black pepper and grated Parmesan. Serve immediately.

Perfect Chicken Stew

Ingredients
1 (3 -7 lb) whole chicken
8 potatoes
6 carrots
2 onions
4 stalks celery
1 (8 ounce) can cream of mushroom soup
1 (10 ounce) can chicken stock
1 cup unbleached flour
2 cups milk (optional)
2 tablespoons garlic powder
3 tablespoons pepper (fresh ground is best)
3 tablespoons salt (kosher or sea salt optional)
hot sauce (optional)

Directions:
1 Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
2 While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
3 Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
4 With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional).
5 If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup.
6 Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener.
7 Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning.
8 Add the cooked (now cooled) vegetables to the stew.
9 When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
10 Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
11 If you want, try adding a dash of hot sauce.
12 Let stew simmer for a little longer. Serve with fresh bread and Enjoy.

Baby pumpkin puddings with cinnamon whipped cream and pecan brittle

A little bit of work but so worth it!!!!

The puddings can be made a day ahead and refrigerated, but bring them to room temperature before serving. 
Serves 6

Pecan brittle
1 1/2 cups granulated sugar
3/4 cup pecan halves, broken in rough quarters
Pinch of kosher salt

Puddings
14-oz can pumpkin puree (not pumpkin pie filling), about 1 3/4 cups
3/4 cup lightly packed light brown sugar
3/4 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground mace
2 large eggs
1 1/2 cups evaporated milk (not condensed) or 18% cream
2 tbsp dark rum
1/2 tsp lightly packed grated orange zest, preferably organic

Cinnamon whipped cream
1/2 cup 35% (whipping) cream
1/2 tsp vanilla extract
1 tsp granulated sugar
1/8 tsp ground cinnamon

For the brittle, melt half the sugar in a small heavy saucepan over medium-low heat. Once the sugar starts to melt around the edge of the pan, stir until all the sugar has melted. Add the remaining sugar and stir until it has turned a caramel color. This could take up to 15 minutes. If you have a candy thermometer, it should register 250°F (120°C), just below hard boil.

Stir in the pecans and salt and quickly pour the mixture onto a lightly buttered counter or baking sheet. Use a lightly oiled spatula to smooth the brittle into a thin layer (about ¼ inch thick). Allow to cool and then break into shards. Extra brittle will keep in a closed container for a few days.

Preheat the oven to 350°F.

For the puddings, combine the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and mace in a large bowl.

Whisk together the eggs, evaporated milk, rum and orange zest in a separate bowl. Stir the egg mixture into the puree.

Divide the custard among six 6-cup ovenproof ramekins and place in a roasting pan. If there are any small bubbles on top of the custards, draw the tip of a small knife across the top to break them.

Make a bain marie by pouring warm water into the roasting pan until it comes halfway up the sides of the ramekins. Place a piece of foil lightly over the top and bake for 45 to 50 minutes, or until the puddings are barely quivering in the middle.

Remove the ramekins from the oven, cool on a rack and refrigerate, covered, until an hour before serving.

For the whipped cream, combine the cream and vanilla in a bowl and whip until soft peaks form. Add the sugar and cinnamon. Whip until the cream is soft and billowy. Refrigerate.

Garnish the flans with a dollop of whipped cream and a shard of pecan brittle.