Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites

1/2 cup creamy peanut butter
5 tablespoons confectioner's sugar
1 tablespoon unsalted butter, room temperature
1 cup crushed pretzel crumbs
6 ounces milk chocolate (I used half milk chocolate and half semi-sweet)

Stir together peanut butter, confectioner's sugar, butter, and crushed pretzels.
Roll into 1" balls.  Place on a parchment lined cookie sheet and freeze for 30 minutes, or until firm.
Melt chocolate over low heat, stirring until smooth.  Alternately, use the microwave on medium power, 1-3 minutes, stirring after each minute, until smooth.
Dip balls into melted chocolate, place back on cookie sheet, and refrigerate until set.
Makes 18 to 24 balls.

Crispy Smashed Roasted Potatoes with Chive Sour Cream

Crispy Smashed Roasted Potatoes with Chive Sour Cream

12 to 15 small red potatoes, 1 1/2 to 2" in diameter
salt , to taste
1/4 to 1/2 cup olive oil
1/2 cup sour cream
2 tablespoons fresh chives, minced
salt, to taste

Put the potatoes in a saucepan and cover with water.  Add salt to the water.  Bring water to a boil over high heat, cover and reduce to a simmer; cook the potatoes until they are just tender.  
Drain well.  Place the cooked potatoes on a clean kitchen towel on the counter.  Allow the potatoes to sit a few minutes to cool.  Using another clean towel, gently press down on each potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. 
Cover a rimmed baking sheet with foil; put a piece of parchment paper on top of the foil.  Transfer the flattened potatoes to the baking sheet and allow them to cool to room temperature. (At this point you may cover with plastic wrap and chill in the refrigerator. 
If chilled, removed the potatoes from the fridge and let sit at room temperature for about 30 minutes.
Heat the oven to 450 degrees.  Sprinkle the potatoes lightly with salt and pour the olive oil over them.  Lift the potatoes a bit to make sure some of the oil gets underneath and they are well coated on both sides.  
Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes.
White the potatoes are roasting, combine the sour cream and chives; season with salt and set aside.
Remove potatoes to a serving platter and top each with a dollop of the chive sour cream.  Serve hot.
 
Makes 4 to 5 servings

Chocolate Bark

Chocolate Bark

2 cups dark chocolate melting disks (I use Chocomakers)
2 cups vanilla flavored melting disks, white or color of your choice
candy flavoring oil of your choice
Add-ins of your choice (toasted nuts, toffee bits, peppermint bits, etc)
Toppings of your choice (candies, toasted nuts, sprinkles, etc)

Melt the dark chocolate pieces in the microwave according to package directions. If making a nut bark, stir in 1 to 2 cups of toasted nuts (your choice). Otherwise, stir in 1 to 2 cups of your add-ins. Spread out evenly onto a pan lined with parchment paper or non-stick foil. Place in the refrigerator to harden.

Melt the vanilla candy pieces according to package directions. Stir in about 1/4 teaspoon of your desired candy flavoring. Spread melted candy over the chocolate. Immediately sprinkle with candy bits, toasted nuts, sprinkles, etc...your choice. Place back into the refrigerator until set, then break into pieces.

Note: The photo shown is Chocolate Almond Bark.  I did not have enough of the white vanilla pieces to make 2 cups so instead I used 3 cups of the chocolate pieces and a bit over a cup of the vanilla pieces.  Normally they would be about equal amounts.  I used toasted slivered almonds as my add-in to the dark chocolate.  I used a scant 1/4 teaspoon of almond flavored oil in the white vanilla part.  I used about an ounce or so of toasted sliced almonds on top.

Sweet and Salty Crunch Bars

Sweet and Salty Crunch Bars

200 grams (about 7 oz) bittersweet chocolate, chopped
100 grams (about 3.5 oz) milk chocolate
125 grams (about 9 Tbsp) butter
3 tablespoons golden syrup
250 grams (about 9 oz) salted peanuts
4 40 gram (about 1.5 oz) Cabdbury's Crunchie bars, chopped

Put the chocolates, butter and syrup in a large saucepan and place on medium-low heat. Stir until the chocolate is melted and the mixture is smooth.

Remove pan from heat and add the peanuts and chopped Crunchie bars; stir gently to coat the nut mix.

Pour mixture onto a small foil lined baking pan and spread it out evenly.
Refrigerate for about 4 hours.

After the bars have set well, remove them from the pan and cut into small pieces. Store in an air tight container.

Note: I was able to find the Crunchie bars at a local European market. If you are unable to find them, I think a good substitute would be butterfingers.
This recipe was adapted from a recipe by Nigella Lawson.

Cream of Roasted Butternut Squash Soup

Cream of Roasted Butternut Squash Soup

1/2 cup finely chopped onions

1/2 cup finely chopped carrots

1 tablespoon butter

2 cups low sodium chicken broth

1 1/2 cups packed roasted butternut squash, *see Note

1/8 teaspoon cayenne

1/2 cup cream

salt and pepper, to taste
freshly ground nutmeg, to taste
sour cream, optional
minced fresh chives, optional

In a medium sauce pan, melt butter over medium heat and saute the onions and carrots, stirring often, for 5 minutes. Add the chicken broth, and bring to a simmer. Cover and simmer for 30 minutes.

Add the squash and cayenne and stir to combine. Heat through.
In two batches, puree the squash mixture in a blender until well pureed. Pour back into the saucepan and add the cream and season with salt and pepper to taste. LIGHTLY grate some fresh nutmeg over the top of the soup. Do NOT over do this part. You don't want to be able to really tell it's there...you will just wonder it that is what you can taste. I am talking like...maybe 1/32 of a teaspoon.

To serve, garnish with a dollop of sour cream and minced chives.
This makes 2 servings as a meal and 4 as an appetizer.

Note: I used leftover roasted squash from a previous meal. You can always use freshly cooked, and you don't have to roast it. I just had it on hand.

Yield: 4 cups

Butterscotch Pie

Butterscotch Pie

1 9 inch pie shell, baked and cooled
2 1.4 oz Skor bars, chopped

FILLING:
1 1/2 cups whole milk
6 tablespoons cornstarch
1/2 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups dark brown sugar
1/4 cup golden syrup
1/4 cup boiling water
4 egg yolks
1 teaspoon vanilla

TOPPING:
1 cup heavy cream
1/4 cup confectioner's sugar
2 teaspoons bourbon
1 1.4 oz Skor bar, chopped

Sprinkle two chopped Skor bars in the bottom of cooled pie shell; set aside.

FILLING:
Whisk together milk, cornstarch, and salt for slurry in a bowl; set aside.
Brown 10 tablespoons butter for the filling in a saute' pan over medium heat, 10 to 15 minutes, or until brown flecks appear in the butter.  This will provide a toasty nutty flavor.  Add brown sugar and golden syrup; bring to a boil.  Boil 3 minutes, whisk in boiling water until smooth, boil 1 minute more.

Whisk slurry into sugar mixture and increase heat to medium-high. Cook, whisking constantly, until mixture comes to a boil, about 5 minutes; cook 1 minute more and remove from heat.

Drizzle 1 cup of butterscotch into the 4 egg yolks to temper, whisking constantly. Reduce heat to medium-low and gradually whisk tempered mixture back into filling. Simmer filling 1 minute to thicken, whisking constantly. Remove from heat. Stir in vanilla and pour filling into pie shell.

Press plastic wrap onto filling to prevent a skin from forming. Cool to room temperature, then chill overnight.

TOPPING:
Beat heavy cream to soft peaks in a bowl with a hand mixer on medium. Add 1/4 cup confectioner's sugar and 2 teaspoons bourbon, beating until combined.
Top pie with the whipped cream and garnish with the remaining chopped Skor bar. Chill until ready to serve.

Hot Cranberry Bake

Hot Cranberry Bake

4 cups peeled Granny Smith apples (or other cooking apples)
2 cups fresh cranberries
1 1/2 teaspoons lemon juice
1 cup sugar
1 1/3 cups quick-cooking oats
1 cup chopped pecans
1/3 cup brown sugar
1/2 cup melted butter

Layer fruits in a lightly greased 2 quart baking dish. Sprinkle with lemon juice and sugar and set aside.
Mix oats and next 3 ingredients until dry ingredients are moistened and crumbly. Sprinkle over fruit.
Bake uncovered at 325 degrees for 1 hour. Serve warm with vanilla ice cream or sweetened whipped cream.

Serves 10 to 12

Maxine's Cookies

I got this recipe from my friend Beth.  Love at first bite!!!

Maxine's Cookies

1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 cup butter, softened
1 egg
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup Rice Krispies®
1 cup quick oats, not cooked
1/2 cup coconut

Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, butter, egg, and vanilla until evenly blended. Stir in flour, salt and baking soda; mix well. Add Rice Krispies, oatmeal, and coconut; stir until well combined.

Drop by teaspoon onto ungreased cookie sheets. Bake approximately 11 to 12 minutes, or until the edges are golden.

Makes 4 to 5 dozen

Note: I made mine smaller and got 7 dozen

Old Fashioned Glazed Sugar Cookies

Old Fashioned Glazed Sugar Cookies

3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup butter, room temperature
1 large egg, slightly beaten
3 tablespoons cream
1 teaspoon vanilla

Glaze:
2 cups confectioner's sugar
1/3 cup milk
1/2 teaspoon almond extract

Sift dry ingredients, cut in butter and add other ingredients. Blend thoroughly; chill. Roll out on floured board or between wax paper. Cut out and put on ungreased cookie sheets. Bake 5 to 8 minutes at 400 degrees. Cool on wire racks.

Glaze: Whisk together the confectioner's sugar, milk and almond extract. Dip cooled cookies in the glaze and let drip over bowl. Place on wax paper to dry. You may tint the glaze as desired, and use a tiny paintbrush to decorate the cookies. While the glaze is still wet, you may also sprinkle with colored sugars and other cookie toppings.

Makes about 5 dozen

Rocky Road Fudge

Rocky Road Fudge

3 tablespoons cold unsalted butter
More butter for the thermometer and pan, softened
3 3/4 cups sugar
1 1/2 cups heavy cream
4 ounces unsweetened chocolate, coarsely chopped
3 tablespoons light corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
2 cups miniature marshmallows
1 1/3 cups toasted pecan pieces

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a wooden spoon or heat proof spatula until moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236 to 238 degrees F, 2 to 5 minutes. Take the pan off the heat and add the butter, but DO NOT stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110 degrees F, 1 to 1/1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Add the vanilla. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that beiefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Stir in the marshmallows and pecans. Pour the fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but NOT the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it is made, but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 36 equal pieces.

The fudge will keep for a week to 10 days in an airtight container at room temperature.

Don't want to make rocky road? Leave out the marshmallows and pecans...make plain and simple fudge. Or add your own stir ins.