Endive Stuffed With Goat Cheese and Walnuts

1/3 cup chopped walnuts
2 T. Honey, divided
Cooking spray
¼ cup Baslsamic Vinegar
3 T. orange juice
16 Belgian endive leaves (2 heads)
1/3 cup (1 ½ oz) crumbled goat cheese or blue cheese
16 small orange sections (2 naval oranges)
1 T. minced chives
¼ t. black pepper

Heat oven to 350 degrees.

Combine walnuts and 1 T. Honey. Spread on baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes. Stir halfway through.

Combine 1 T. Honey, vinegar, and orange juice in small saucepan. Bring mixture to boil over high heat and cook until reduced to 3 T. (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 t. cheese and 1 t. walnuts.
Arrange on a serving plate.

Drizzle vinegar mixture over leaves and sprinkle with chives and pepper.

A Little Grilled Endive

A few days before Christmas we were having our weekly steak dinner. The husband was nice enough to fix my plate and pour my wine….he even sliced my steak.

All I had to do was enjoy!

Along with our steak we had a baked sweet potato topped with cinnamon and brown sugar and a little grilled endive.

Endive?

Yes, Belgian Endive. The Belgian form was accidentally discovered by a Belgian botanist named Brezier. He developed his form of “Brussels Endive or French Endive” from a chicory root in 1846. The process to raise Belgian Endive is very labor intensive…..round-the-clock attention is required.

It is not grown from a seed or seedling….instead it is cultivated by forcing a second growth from the cut roots of chicory plants. The white part of the plant is obtained by growing the plants in the dark.

You can find out more about Endive at this link. You can click on the picture above for a closer view.

In order to grill endive slice the head lengthwise. Brush each half with olive oil and season with pepper and coarse salt. Grill 20-30 minutes turning halfway through. It’s great with more olive oil and lemon juice drizzled over it.

Endive is a great source for fiber, Vitamins K and A.

Charcoal Potatoes

1 envelope Lipton onion soup mix
1 stick butter, melted
4-6 all purpose baking potatoes, cut into medium chunks
1 onion, chopped

Preheat the oven to 425 degrees.

Mix the potato chunks with the chopped onion. Spread the potato/onion mixture in a 9 x 13 roasting pan with sides. Mix the contents of the onion soup envelope with the melted butter and pour over the potato and onions.

Bake approximately 35 minutes….

Pimento Cheese

I wish I could say I found this recipe, and I whipped it up as a quick appetizer to have while we were waiting on our steaks to grill this past Friday night but……it was the husband.

He found it in the April/May issue of Garden and Gun magazine…..one of our favorite publications.

This recipe makes about 1 pint and can serve 4 as an appetizer

2 cups shredded orange cheddar cheese (8 oz)
½ cup Duke’s mayonnaise
½ cup pimento peppers, drained and chopped (7 oz. jar)
¼ cup green onions, chopped (use both the green and the white parts)
1 tsp. black pepper
½ tsp. salt
¼ tsp. cayenne
Dash of Tabasco

Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers or cover, refrigerate, and let flavors marinate.

Best to refrigerate first for a bit, but that’s our opinion.

Standing Rib Roast with Sour Cream Horseradish Sauce or Garlic Blue Cheese Sauce

For Christmas Dinner this past year we had a standing rib roast.

It was wonderful.

Prime Rib can be tricky to prepare, but somehow the husband has managed the last couple of years. The information found at the following website has been very helpful in the past.

Perfect Prime Rib website

Following some of the pictures from Christmas, 2009 look for the recipes for two delicious sauces to serve with Prime Rib…..one involving horseradish and the other with a blue cheese base.

Sour Cream Horseradish Sauce

¼ to ½ cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 T. fresh squeezed lemon juice
1 t. salt

In a medium sized bowl, combine horseradish, sour cream, lemon juice and salt; thoroughly mix. Refrigerate until ready to serve. Note: Can be made 2 days in advance. Cover and refrigerate

Garlic blue Cheese Sauce

¾ cup heavy cream
1 medium clove garlic, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper

In a medium sized saucepan, over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5-10 minutes.

Remove from heat Stir in crumbled blue cheese. Season to taste with the pepper.

Uncle Chris seems to be enjoying his plate.....

and so is the daughter and her beau.....

Beignets

Pronounced .......Ben-yays

These little bits of heaven are great anytime, but we served them up last year at the end of a very long Christmas Day…..

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

Shake confectioners' sugar on hot beignets. Serve warm.

Goat Cheese and Spinach Tartlets

4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives

Seven Layer Cookies

A 1970s, Better Homes and Garden staple for the holidays.

I didn’t know of a single mom growing up who didn’t make these.

The simple bar cookies were one of the first things I was allowed to make myself.


4 ounces butter
1 ½ cup graham cracker crumbs
1 (6 oz) package chocolate chips
1 (6 oz) package butterscotch chips
1 small can shredded coconut (1 1/3 cup)
1 can (14 oz) condensed milk
1 to 1 ½ cup chopped pecans

Preheat oven to 350 degrees

Melt butter in a 9 x 13 inch pan. Sprinkle graham cracker crumbs over melted butter; sprinkle chocolate chips and butterscotch chips over graham cracker crumbs.

Sprinkle coconut over this; then drizzle with the condensed milk evenly over all.

Sprinkle with the chopped pecans.

Bake 25-30 minutes. Cool. Cut into 1 ½ inch squares.

Oatmeal Butter Cookies

1 cup butter, softened
1 cup brown sugar
½ cup sugar
1 egg
2 teaspoons vanilla
1 ¼ cup sifted flour
½ teaspoon salt
1 teaspoon salt
2 ½ cups quick cooking oatmeal

throw in a handful of chopped pecans, too if you so desire......

In a large bowl beat butter till smooth. Add sugars, beating until fluffy. Beat in egg and vanilla, then add flour, salt and oatmeal.

Chill till firm

Preheat oven to 325 degrees.

Shape into marble-shape balls and place on cookie sheet. Flatten balls with the bottom of a glass dipped in granulated sugar. Re-sugar the glass after each cookie is flattened.

Bake 12-15 minutes. Cool.

36 cookies.

Rum Balls

1 ½ cups confectioner’s sugar
2 Tablespoons cocoa powder
½ teaspoon ground allspice
½ cup dark rum
2 Tablespoons light corn syrup
2 ½ cups firmly crushed vanilla wafers
1 cup finely chopped toasted walnuts


In a large bowl sift 1 cup confectioner’s sugar, the cocoa powder and allspice. Stir in rum and corn syrup. Stir in Vanilla Wafers and walnuts.

Mix well.

Place in refrigerator to firm up about 30 minutes. The mixture may appear to be crumbly/dry. This is okay.

Place ½ cup confectioner’s sugar in a shallow bowl.

Using 1 Tablespoon scoop out portions of chocolate mixture and form 1-inch balls. Using hands roll balls in Confectioner’s Sugar (you can also roll the balls in cocoa powder), coating evenly.
Place on baking sheet and cover with plastic wrap.

Refrigerate overnight. Store in an airtight container in refrigerator up to two weeks placing waxed paper between layers to prevent sticking.

Breakfast Casserole

1 package sausage links (12 links)
6 English muffins, cut up into 1-inch cubes
¼ cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup chopped onion
½ cup chopped red pepper
12 eggs
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup bacon bits

Cook sausage and drain on paper towels. Set aside. Place English muffin cubes in 13 x 9-inch casserole dish and drizzle with the melted butter. Layer sausage, cheeses, onion, and red pepper over English muffin cubes. In a bowl mix the eggs, milk, salt, and pepper. Pour over cheese mixture in casserole dish. Sprinkle with bacon bits. Cover the dish with saran wrap and place in the refrigerator overnight. Remove casserole 30 minutes prior to cooking. Remove saran wrap and bake at 350 degrees for 40-45 minutes.

This recipe serves 12

The Grits That Stole Christmas.....

2½ Tablespoons unsalted butter

2¼ cups chicken stock
½ cup stone ground grits

1-2 cups heavy cream

1 teaspoon garlic, chopped

½ teaspoon thyme

½ cup diced sun-dried tomatoes

¾ cup goat cheese

1-2 Tablespoons chives
Salt and White Pepper to taste

Bring the chicken stock and butter to a boil in a thick-bottomed saucepan. Stir in the grits and return to a boil. Reduce the heat, allowing the grits to cook for another 15 minutes at a low boil, and until the grits are thick and have absorbed most of the chicken stock.

Stir occasionally to keep the grits from sticking. Add 1/2 cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes. As the liquid is absorbed, add more cream, cooking the grits until the desired consistency. Add salt and pepper to taste with a total cooking time of at least an hour.

The grits should be thick and full-bodied. Fold in the chopped garlic, thyme and diced tomatoes, crumble the goat cheese on top. Bake in 350 for 10 minutes. Garnish with chopped chives Serve very hot!

Serves 2-4

A Quick Soup for a Busy Day....

At some point during the holidays you need a quick home cooked meal…..something that can be prepared with little muss and fuss.


Sooooo…….you are busy with the tree, decorating the house, stringing lights, wrapping gifts or you have even had a very busy day shopping. Then you realize you need to prepare something for lunch or dinner. You want to stay away from the drive-thru, but you don’t want to slave away over the stove.

My husband whipped out a package of Alessi Tuscan White Bean Soup and added some leftover white butterbeans we had had the night before.

Perfect.

Then the Mister took a package of Pillbury Pizza Dough and flattened it out on a baking stone. He brushed the dough with olive oil and added minced garlic and shredded parmesan cheese before baking it. The bread was the perfect pairing with the soup.

Yum!

Sometimes you just have to open a package and forego the "homemade" stuff.......

Monkey Bread

Several recipes call for using readymade biscuit dough, but I like the idea of making this from scratch.

1 cup milk

½ cup butter or margarine

¼ cup sugar

1 teaspoon salt

1 package dry yeast

3 ½ cups all-purpose flour

½ cup butter or margarine, melted

Combine milk, ½ cup butter, sugar and salt in a saucepan; beat until butter melts. Cool to 105 to 115 degrees; add yeast, stirring until dissolved. Place flour in a large bowl; add milk mixture, and stir until well blended.

Cover and let rise in a warm place (85 degrees), free from drafts, about one hour and 20 minutes until doubled in bulk. Roll into 11/2 inch balls; dip each in melted butter.
Layer balls of dough in a 10-inch one piece tube pan or Bundt pan.

Cover and let rise about 45 minutes or until doubled in bulk. Bake at 375 for 35 minutes. Cool in pan 5 minutes; invert onto serving plate.

Hot Buttered Rum

Search the Internet and you can find lots of different recipes for hot buttered rum, but this one is my favorite. I like it because you can mix it up and freeze it until you are ready to use it.

1 pound butter, softened
1 (16 ounce) package light brown sugar
1 (16 ounce) package powdered sugar, sifted
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 quart vanilla ice cream, softened
Light rum
Whipped Cream
Cinnamon Sticks

Combine butter, sugar, and spices; beat until light and fluffy. Add ice cream, and stir until well blended. Spoon mixture into a 2-quart freezer proof container; freeze.

To serve, thaw slightly. Place 3 tablespoons butter mixture and 1 jigger of run in a large mug; fill with boiling water, stirring well. (Any unused butter mixture can be refrozen.)

Top with whipped cream, and serve with a cinnamon stick.

Yield: 25 cups

Eggnog Cookies

2 ¼ cup flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 ¼ cup sugar

¾ cup butter, softened

1 teaspoon vanilla

2 large egg yolks

½ cup eggnog

Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon, and nutmeg.

Cream together sugar and butter in a large bowl.

Add vanilla, egg yolks and egg nog. Mix on medium till smooth.

Add flour mixture and mix on low till blended.

Drop by heaping teaspoons 1 ½ inches apart on an ungreased baking sheet. Sprinkle with nutmeg.

Bake 25 minutes or until bottoms are brown.

****For frosting take 1 cup powdered sugar, 1 teaspoon ground nutmeg and 2 Tablespoons eggnog and whisk together until smooth. Spoon over cooled cookies.