Cranberry Pear Pie
SERVINGS: 6-8
Taste of Home magazine
TIME: Prep: 20 min. Bake: 50 min. + cooling
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions: Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.


Red Velvet Peppermint Cake
Source: Southern Living
MAKES 1 (3-LAYER) CAKE

1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons red liquid food coloring (I always use way less)
1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting
Garnishes: 6 (5-inch) red and white peppermint candy canes, crushed;
12 (5-inch) green candy canes, broken;
12 round peppermint candies

BEAT first 4 ingredients according to cake mix package directions.
BEAT yellow cake mix and next 6 ingredients according to package directions.
Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
BAKE at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

SPREAD Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired.

Serve within 2 hours.
*Substitute 1 3/4 cups yellow cake mix. NOTE: If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

MAKE-AHEAD GAME PLAN: Up to 1 month ahead: Prepare cake layers and frost with Peppermint Cream Cheese Frosting. Freeze in a plastic airtight cake dome.
Day to Serve: Thaw cake and add decorations.

Peppermint Cream Cheese Frosting
MAKES ABOUT 5 CUPS
For Quick Peppermint Frosting: stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*

BEAT cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
* Substitute 2 teaspoons vanilla extract.

2 perfect treats for your Christmas plates!

Layered mint fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet choco chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white choco chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining choco mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved choco mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.


Peppermint-Chocolate Sandwich Cookies

Prep Time:
20 min
Inactive Prep Time:
2 hr 25 min
Cook Time:
10 min
Level:
Intermediate
Serves:
12 sandwich cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or make your own!)
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter(or a greased cup), and a 1/2-ounce cookie scoop (or a spoon)
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Zuppa Toscana Soup

Zuppa Toscana Soup (Tastes just like the soup at Olive G.)
Makes: 6-8 servings


INGREDIENTS
1 lb ground Italian sausage (You can use the spicy Italian sausage and omit the red peppers)
1½ tsp crushed red peppers (or can use a fresh hot pepper)
1 large diced white onion
4 Tbsp bacon pieces (Can use Turkey bacon)
2 tsp garlic puree/ finely chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (or spinach)


Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Pork Chops with Apple Dressing

Ingredients:
Pork chops
2 apples (recipe calls for Granny Smith but tonight we used Fuji.) 1 apple cut in small chunks and 1 cut in pretty rings for garnish.
1 1/2c apple juice
stuffing/dressing

1/3c. + 1TB raspberry vinaigrette dressing
1TB grey pupon mustard (I used dijon)
1TB brown sugar

How to:
Brown the pork chops either on stove top or broil.
Preheat oven 375'F.
Mix the rasp. vinag. dressing, mustard, and b. sugar.
Make the dressing/stuffing BUT only use the apple sauce & cut up (small chunk) apple.
Put the dressing in a casserole dish and lay browned pork chops on top.
Garnish with the apple rings.
Drizzle the rasp. vinag. mustard mixture over the pork chops.
Cook 375'F for 20-25 min.

DELISH!!!
* I don't specify how many pork chops or dressing because I just kinda did however much we were going to eat. I used 2 large pork chops and about 3c of dry dressing mix for this recipe.

4 Kinds of Brownies!

Caramel-Hazelnut brownies
Makes: 36 bars
Prep: 30 min. Bake: 45 min.

Ingredients
Nonstick cooking spray
3 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2-2/3 cups sugar
1-1/2 cups butter, melted
4 eggs, lightly beaten
2 teaspoons vanilla
1 14-ounce package vanilla caramels, unwrapped
2 tablespoons milk
2 tablespoons hazelnut liqueur (Frangelico)
1 cup hazelnuts (filberts), toasted* and chopped
2 cups dark or bittersweet chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a double-layer of foil, extending foil over the edges of the pan. Generously coat foil with nonstick cooking spray; set aside. In a large bowl, whisk together flour, cocoa powder, baking power, and salt; set aside.
2. In a very large bowl, combine sugar and melted butter. Beat with an electric mixer on low speed until well mixed. Add eggs and vanilla; beat until mixed. Add cocoa powder mixture, 1/2 cup at a time, beating well after each addition (dough will be thick). Spread batter evenly in prepared pan.
3. In a large microwave-safe bowl, combine caramels and milk. Microwave on 100 percent power (high) for 1-1/4 to 2 minutes or until melted and smooth, stopping to stir every 30 seconds. Immediately stir in hazelnut liqueur and 1/2 cup of the hazelnuts. Drizzle caramel mixture over top of batter in the pan.
4. Bake in preheated oven for 45 minutes. Remove from oven; sprinkle immediately with chocolate pieces. Let stand for 2 minutes to melt chocolate. Using an offset spatula, spread melted chocolate over top of brownies. Sprinkle with the remaining 1/2 cup hazelnuts.
5. Cool in pan on wire rack. If necessary, chill for 15 minutes to set chocolate. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 36 bars.
6. *Test Kitchen Tip: To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
7. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Cream Cheese Marbled Brownies
Makes: 42 brownies
Prep: 30 minutes Bake: 40 minutes

Ingredients
Nonstick spray for baking
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut into small pieces
2-1/4 cups sugar
4 eggs
1/4 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.
2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.
3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.
4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.
5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.
6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.

Cheesecake Brownies
Prep: 40 min. Bake: 10 min. + 30 min.

Ingredients
1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
1 3-ounce package cream cheese, softened
1 egg yolk
1 cup granulated sugar
10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup purchased chocolate fudge frosting
Directions
1. Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.
2. Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
3. In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.
4. Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.
Makes: 32 bars



TriLevel Brownies
Prep: 15 min. Bake: 35 min.

Ingredients
1/2 cup all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter, melted
1 egg
3/4 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup milk
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1/4 teaspoon baking powder
1/2 cup chopped walnuts
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups sifted powdered sugar
1/2 teaspoon vanilla
Walnut halves (optional)
Directions
1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.
3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.
Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.

(bhg.com)

Chili

http://img.photobucket.com/albums/v642/shakespeares_sister/shakes4/chili.png

We've all had chili before, and some of us have had CHILI! This is CHILI!!!

2lbs. ground beef
29oz can tomato sauce (with liquid)
29oz can kidney beans (with liquid)
29oz can pinto beans (with liquid)
1 c diced onion
1/2c diced green chili
1/4c diced celery (I usually don't add this)
3 medium tomatoes, chopped
2 tsp cumin powder
3 TBSP chili powder
1 1/2tsp black pepper (We like pepper so I always add more)
2tsp salt
2c water

1. Brown the beef, drain off the fat.
2. In a large pot combine all the ingredients and bring to a simmer over low heat.
3. Cook, stirring every 15min or so, for 2-3 hrs.
(Also works great in a crock pot)

Chicken Fingers

http://www.bettycrocker.com/images/beautyshots/r36496fp.jpg

I'm amazed at the number of friends who only buy frozen pre-made chicken fingers when they're so easy to make!

2/3 c. Bisquick
1/2 c. Parmesan cheese (or any freshly grated cheese of choice)
1/2 tsp. salt or garlic salt
1/2 tsp. paprika

3 chicken breasts (cut in to strips)
1 egg
1 TB butter, melted

Mix first 4 ingredients (dry ones) together and put on a shallow plate.

First dip the chicken in the egg until coated then dip in the dry batter mix.

Put the battered chicken on a cookie sheet and drizzle with the melted butter.

Bake 450'F for 14min.