Ham and Cheese Crisps

Here is a delicious appetizer.

1 17 1/4 ounce puff pastry 2 sheets
2 tablespoons honey
2 tablespooons dijon mustard
1/4 cup parmesan cheese
6 ounces thinly sliced deli ham

Let puff pastry thaw for 20 minutes.  Unfold and roll out  1 sheet of
puff pastry on a floured surface.  Stir together honey and mustard and
spread on the pastry.  Top with ham and cheese.  Starting at long edge
roll pastry jelly roll style, repeat from opposite edge forming two
rolls that meet in the middle.  With sharp knife cut pastry into 1/2
inch slices.  Repeat with second sheet of pastry.

Bake on greased cookie sheet fo 15 -18 minutes at 400 degrees.  Cool
on rack and serve warm. Makes 40.

Chocolate Sugar Cookies

These are so easy you can make them in one bowl.

Chocolate Sugar Cookies
3 squares unsweetened chocolate
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Microwave chocolate and butter in a large bowl at HIGH for 2 minutes
or until butter is melted.  Stir until completely melted.

Stir 1 cup sugar into melted chocolate until well blended.  Stir in
egg and vanilla until completely mixed.  Mix in flour, soda and salt
until well blended.

Chill dough until easy to handle, about 30 minutes.  Shape into one
inch balls, roll in sugar.  Place on an ungreased cookie sheet.  If  a
flatter crispier cookie is desired flatten with bottom of a glass.
Bake a 375 degrees for 8 minutes.  Cool on rack makes about 3 1/2 dozen cookies.

Chive and Goat Cheese Frittata

This is a simple dish that can be served any time of day, not just breakfast

8 large eggs
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium tomato chopped
2 tablespoon fresh chives, or 1 teaspoon dried chives
2 teaspoons butter
3 1/2 ounces of goat cheese

Preheat oven to 375 degrees.  In medium bowl with wire whisk beat eggs, milk, salt and pepper until well blended.  Add tomatoes and chives.

In oven safe non stick ten inch skillet melt butter over medium heat.  Pour in egg mixture, drop tablespoons of goat cheese on top of egg mixture.  Cook for 3 - 4 minutes until egg mixture begins to set around the edges.

Place skillet in the oven; bake until frittata is set, 8 to 10 minutes.  To serve, cut into four wedges.

Makes 4 main dish servings.

Homemade Chocolate Cake with English Caramel and Buttercream Frosting



My lovely birthday buddy MaryPat enjoying the cupcake

 This cake recipe was given to me by my mother-in-law Judy who was an amazing cook.  She made this recipe as cupcakes for special occasions. My father-in-law Jerry used to hang around and wait for the ones that she did not think were presentable for company.  He was only to eager to eat them.  I also believe once you see how simple and delicious this is you will not need to purchase another chocolate cake mix.


3/4 cup butter at room temperature
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 salt
1 1/3 cups water


Heat oven to 350 degrees.


Cream butter and sugar until light and fluffy.  Add eggs and vanilla, beat for one minute on medium speed.  Combine flour, cocoa, baking soda and salt.  Add alternately with the water to the cream mixture while beating at low speed.  Pour batter into 2-8 inch cake pans that have been greased and floured.  Or pour into cupcake holder that have been placed in a muffin pan.


Bake 35 - 40 minutes for the cake and 20 - 25 minutes for cupcakes.  The cake is finished when it is poked with a toothpick and the toothpick comes out clean.


For the frosting try the below English Caramel which is absolutely delicious, or if you want something simpler, just make the Buttercream that follows.


English Caramel Frosting


2/3 cup butter
1 cup firmly packed brown sugar
1/2 cup milk


1 pound confectioner sugar
1 teaspoon vanilla


Melt butter in saucepan.  Add brown sugar and milk and heat to boiling, stirring constantly.  Boil gently for 5  minutes.  Cool for 10 minutes. Blend in confectioner sugar, stirring until smooth.  Add vanilla and stir until spreading consistency.


Buttercream Frosting


1/2 cup butter - softened
16 ounces confectioner sugar
4 - 6 tablespoons milk or half & half
1 1/2 teaspoons vanilla


In large bowl, with mixer at medium low speed beat butter, confectioner's sugar, 3 tablespoons milk and vanilla until smooth and blended.  Beat in additional milk, if needed to make frosting spreading consistency.  Increase mixture speed to medium high and beat until light and fluffy.

Chicken Cacciatore

This is a great recipe that is easy to do in less than an hour. Serve over pasta, add a salad and you have a complete dinner.

Chicken Cacciatore

2 boneless skinless chicken breasts
1 tablespoons flour
salt and pepper to taste
1 tablespoons olive oil
½ medium onion, chopped
½ green bell pepper, chopped
2 cloves of garlic, minced
1- 14 ounce can to tomatoes
½ teaspoon dried oregano
½ teaspoon dried ground sage
½ teaspoon salt
¼ cup of cooking wine


Dredge chicken breast in flour, salt and pepper. In a large non stick skillet, heat olive oil. Add chicken to skillet and sauté chicken breast until golden brown, about for 5 minutes on each side.

Add onion, green pepper, and garlic to the skillet. Turn down heat to low and cook until onion, green pepper and garlic are tender, about 5 minutes.

Add the can of tomatoes with the juice to the skillet. Break up the tomatoes with a spoon. Season with oregano, sage, and salt.

Let simmer for 10 minutes. Serve over egg noodles or linguine.

Chicken Parmesean

This recipe was posted by my sister in law Lori Peck who teaches Family and Consumer Sciences in CT.  Watch for more good recipes from Lori.

Chicken Parmesan

¼ cup flour
1 egg
1 cup panko bread crumbs
1 tablespoon water
4 boneless, skinless chicken breasts
3 cups of spaghetti sauce
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
12 ounces uncooked pasta

Preheat oven to 375˚F. Lightly coat a baking pan with oil or cooking spray.

Place the flour in a shallow bowl, place the egg and water in another shallow bowl, and the bread crumbs in a third shallow bowl. Beat the egg and water well.

Place the chicken breasts on a flat surface, cover with plastic wrap, and pound the thick parts with the bottom of a saucepan until they are ½ inch thick.

Dip the chicken breast completely in the flour to coat and shake off any excess. Dip both sides of the chicken in the egg and then immediately place it in the bread crumbs, pressing slightly to make sure they stick. Place the chicken breast in the pan and repeat the process with the remaining chicken. Bake for 30 minutes, or until the chicken is done.

Place 2 tablespoons of the spaghetti sauce on top of each chicken breast and top with the mozzarella cheese. Sprinkle with the Parmesan cheese and bake for 8 to 10 minutes, until the cheese is melted.

Meanwhile, bring a large saucepan of salted water to a boil and add the pasta, Cook according to the directions on the package. Drain pasta in a colander and keep warm.

Heat the remaining spaghetti sauce in a small saucepan over medium low heat.
Serve the chicken with the past and sauce on the side.

French Onion Soup

The thing you need to make good french onion soup is patience.  You have to slowly cook the onions to allow their natural sugars to caramelize.

2 tablespoons butter
2 tablespoons olive oil
5 medium onions thinly sliced
a pinch of dried thyme

2 tablespoons brandy or sherry
3 1/2 cups canned beef broth
1 1/2 teaspoon salt
1/2 teaspoon pepper

3 slices toasted french bread
3 tablespoons shredded swiss cheese

Heat butter and oil in large stock pot until butter is melted. Add onions and thyme.  Cook over medium heat stirring constantly keeping a vigilant eye on onions so they do not burn.  As soon as they start to brown after about 15 minutes reduce heat to medium low and continue to cook, stirring often, until onions are a rich brown color about 40 minutes.

Add brandy or sherry and cook on high until alcohol is reduced.  Add beef broth, bring to boil, then reduce heat to low and simmer for 20 minutes.  Season with salt and pepper.

Ladle into 8 ovenproof soup bowls or crocks that are on a cookie sheet.  Top with slice of french bread, sprinkle with cheese.  Bake at 450 degrees until cheese melts and turns light brown.

ENJOY!

Ginger Garlic Shrimp

Enjoy!

1 pound uncooked, peeled diveined shrimp
1 tablespoon oriental sesame oil, or vegetable oil
1 tablespoon minced garlic
1tsp dried ginger
1/4 teaspoon dried, crushed red pepper
3 tablespoons soy sauce

2 teaspoons cornstarch
1/2 cup canned low salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar

6 green onions
1 cup snow peas
cooked rice

Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

Super Quick Hot Fudge Sauce

I love chocolate, so when I crave some I make this sauce and spoon it over ice cream, bananas or just dip pretzels or graham crackers in it.  Once you make this you will never buy another jar of hot fudge sauce.

1 cup semi-sweet chocolate chips
1/2 cup milk

Place milk and chips in a microwave safe dish.  Microwave on high for one minute.  Stir, and if chips are not melted microwave 30 seconds, stir and if chips are still not melted microwave 30 more seconds.

Once chips are melted and the milk is hot stir thoroughly until milk and melted chips are combined.