Apple Fritter Bread

Apple Fritter Bread 

1/3 cup brown sugar 

1 tsp cinnamon

2/3 cup white sugar

1/2 cup butter, softened 

2 eggs

1 1/2 tsp vanilla 

1 1/2 cups flour

1 3/4 tsp baking powder 

1/2 cup milk

2 apples, peeled & chopped, mixed with 

2 tbsp white sugar and 

1 tsp cinnamon 

1/2 cup powdered sugar

1 - 3 tbsp milk

Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with non stick spray and set aside. 

Mix brown sugar and cinnamon in a small bowl and set aside. 

In a medium size bowl beat white sugar and butter together until smooth and creamy. Beat in eggs one at a time until well blended adding vanilla with the second egg. 

Sift together flour and baking powder. Add to creamed butter mixture and stir until well blended. Add milk stirring until smooth. 

Pour half the batter into the prepared pan, top with half of the apple mixture and half the sugar/cinnamon mixture. Pour in the remaining batter and top with the remaining apple mixture and the remaining sugar/cinnamon mixture. Use a knife to swirl the apple and sugar mixtures through the bread. 

Bake in the preheated for 50 -  60 minutes until a toothpick inserted into the centre comes out clean. Cool for 15 minutes. 

Combine powdered sugar with milk until smooth and drizzle over the bread. 

Baking options:  2 loaf recipe - 30 - 40 minutes or muffins - 15 - 20 minutes 

Christmas Nougat

Christmas Nougat

2 tbsp butter

450 grams of white chocolate 

500 grams of miniature marshmallows

1 1/2 cups chopped red and green gumdrops

Prepare and 8 x 8 baking dish by lining it with parchment paper.  Set aside.  

Chop gumdrops and set aside. 

Melt the butter, white chocolate and marshmallows in a large pot stirring until melted, smooth and well combined.  Remove from heat and allow to cool for approximately 2 minutes. 

Add the gumdrops, mix well and pour into the prepared pan. The mixture will be quite sticky so use a pice of parchment paper coated with non stick spray to spread evenly. 

Refrigerate for at least 2 hours or overnight and cut into 60 bite sized pieces. 

Store in an air tight container between parchment paper so the nougat does not stick together.  Freezes well. 

Gumdrops

Gumdrops

2 1/2 cups sugar

1 1/2 cups applesauce, unsweetened 

6 oz jello

1/2 oz unflavoured gelatin (2 envelopes)

1 tsp lemon juice 

Coat a 9 x 13 baking dish with cooking spray and set aside. 

Combine 2 cups sugar, applesauce, jello, gelatin and lemon juice in a large saucepan, stir to combine and let sit for 1 minute. Bring to a boil over medium heat stirring constantly. 

Boil for 1 minute and immediately pour into prepared baking dish. Refrigerate until firm approximately 3 hours or overnight. 

Cover a large cutting board with parchment paper and sprinkle with sugar. Loosen the sides of the gelatin and invert onto the parchment paper. Use small sharp cookie cutters to cut out the gumdrops. If needed dip the cookie cutters in hit water first. Rinse the cookie cutters as needed to keep them clean. 

Leave the gumdrops on the parchment paper for approximately 8 hours until just slightly sticky. Roll the gumdrops in the remaining sugar and store in an airtight container. 

Three Pepper Cashews & Pistachios

Three Pepper Cashews & Pistachios

2 cups cashews 

1/2 cup pistachios, shelled 

1 tbsp vegetable oil

1 tbsp hot pepper sauce

1 tbsp chili powder 

1 tsp kosher salt

1 tsp sugar

1/4 tsp cayenne pepper

Preheat oven to 300 degrees.  

Line a rimmed baking sheet with parchment paper. Place nuts in a large bowl and set aside. In a small bowl mix oil, hot pepper sauce, chili powder, salt, sugar and cayenne. Mix nuts and add spice mixture, stirring until well coated. 

Turn nuts into the prepared baking sheet in a single layer. Bake on centre rack of preheated oven until fragrant, stirring once or twice during baking approximately 15 minutes. 

Remove from oven and cook completely before storing. Store nuts in an airtight container for 3 days, refrigerate for a couple of weeks or in the freezer for a couple of months. 

Cranberry Pistachio Cheese Log

Cranberry Pistachio Cheese Log

Cranberry Pistachio Coating 

1 1/4 cups cranberries 

1 cup roasted, salted pistachios, shelled 

Cheese Log

7 - 8 oz goat cheese, log or tub

4 oz cream cheese, softened 

2 tbsp honey

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp thyme

1/4 tsp Rosemary 

1/8 tsp pepper

1/2 cup cranberry pistachio coating

Honey for garnish

Add cranberries and pistachios to food processor and chop into small pieces being careful to not over-process.  Remove 1/2 cup and add it to a medium bowl. Add remaining goat cheese log ingredients and mix well to combine. 

Add this mixture to a large piece of plastic wrap and shape into a log. Tightly wrap the plastic wrap and place in freezer for 20 - 30 minutes. You want the cheese log to be slightly firm so it holds it shape but soft enough for the coating to stick. 

Line counter with a piece of parchment paper, add the remaining cranberry pistachio coating and spread into a single layer a little larger than the length of the cheese log. Add the cheese log to the edge of the coating and roll in the coating, pressing the coating into the cheese log so it sticks. Refrigerate the cheese log until ready to serve or serve immediately. 

When ready to serve remove from refrigerator 15 minutes before hand so it can soften. Drizzle generously with honey just before serving. 

Tomato Tarts

 Tomato Tarts 

2 sheets puff pastry 

3 cloves garlic, minced 

2 tbsp olive oil

1/2 lb (250) grams prosciutto, chopped into 1” pieces 

1/2 tsp pepper

1 tsp thyme 

1 tsp basil

Grape tomatoes, sliced 

Cut 2” circles from each puff pastry sheet. Place on a greased cookie sheet. Combine garlic, prosciutto, olive oil, pepper, thyme and basil in a food processor or blender. Process 5 - 7 seconds into a rough purée. Spread mixture over pastry circles. Top with a tomato slice. Bake at 375 degrees for 20 minutes or until edges are golden and crisp. 

Lasagna Soup

 Lasagna Soup

2 tbsp olive oil

1 lb ground beef 

1/2 onion, diced 

1 lb fresh mushrooms, sliced 

4 cloves garlic, minced 

5 1/2 oz tomato paste

7 oz tomato sauce 

1 28 oz can diced tomatoes 

4 - 6 cups beef broth 

1 tbsp Italian seasoning

Salt & pepper to taste 

4 oz Bow tie pasta  

Ricotta cheese 

Heat oil in a large soup pot over medium high heat. Add ground beef, onion, mushrooms and garlic sautéing until beef is cooked through, stirring and breaking up the ground beef. 

Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, salt and pepper. Bring to a boil and simmer for 30 minutes.  

Add pasta noodles and simmer until pasta is tender, approximately 15 minutes. 

Serve lasagna soup with  a dollop of ricotta cheese on top. 

Crab Rangoon

 Crab Rangoon

24 wonton wrappers 

8 oz cream cheese, softened 

6 oz canned crab, drained well and flaked 

1 clove garlic, minced 

1 tsp Worcestershire 

3 green olives,  hopped 

Lightly grease mini muffin pan with cooking spray. Place 1 wonton wrapper in each muffin cup and lightly spritz with cooking spray. 

Bake in a 350 degree oven for about 8 minutes or until edges begin to brown. Remove from oven and allow to cool slightly. 

In a bowl beat cream cheese with hand mixer until smooth and fluffy. Add crab meat, garlic, Worcestershire and 3/4 of the green onions. Stir to combine. 

Fill wonton cups with cream cheese mixture dividing equally. Return to oven and bake an additional 8 - 10 minutes or until filling is heated through. 

Remove from oven, top with remaining green onions and serve. 

Air Fryer Shrimp

 Air Fryer Shrimp

1 lb large or jumbo shrimp

 Salt & pepper 

1/2 cup olive oil

1/4 cup red wine vinegar

3 garlic cloves, minced 

1 tbsp Italian seasoning

1 tbsp lemon juice 

2 tbsp soy sauce 

1 tbsp Worcestershire sauce

1 tsp Dijon mustard 

Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon mustard and Worcestershire sauce. Add the shrimp and allow to marinade at least one hour or overnight. 

Preheat the air fryer for 3 minutes at 400 degrees. Spray with non stick spray. 

Remove the shrimp from the marinade and place in the prepared air fryer basket. Cook at 400 degrees for 8 minutes or until pink and cooked throughout, shaking halfway through. 

Shrimp Scampi

 Shrimp Scampi

1 lb large shrimp, peeled and deveined 

Kosher salt

Freshly ground black pepper

2 tbsp olive oil

3 tbsp garlic, minced 

1 cup dry white wine 

1 tbsp Worcestershire sauce 

4 tbsp lemon juice 

1/4 cup chicken stock 

4 tbsp butter 

2 tbsp fresh parsley 

Lightly seasoned the shrimp all over with salt and pepper.  

Heat the oil in a large skillet over medium high heat. 

Add the garlic and sautee briefly. Add the shrimp and sautee until pink and fully cooked about 3 - 5 minutes. Transfer cooked shrimp to a paper towel lined plate.  

In the same pan add the wine, Worcestershire sauce, lemon juice and stock. Bring to a boil, reduce heat to medium low and simmer until liquid is reduced by half, approximately 6 - 7 minutes.  

Whisk in butter and season to taste with salt and pepper. Return shrimp to pan to reheat, tossing to coat well with sauce for about a minute. 

Sprinkle with parsley and serve over spaghettini or angel hair pasta. 

Pumpkin Cookies Melt-In-Your-Mouth

 Pumpkin Cookies Melt-In-Your-Mouth 

1 cup butter, softened 

1 cup sugar 

1 tsp baking soda 

1 tsp baking powder 

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1 egg

1 tsp vanilla

1 cup canned pumpkin

2 cups flour

1/2 cup butter

8 oz cream cheese

3 cups powdered sugar

1 tsp vanilla 

Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper and set aside.  

In a large bowl cream first amount of butter. Add sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice and beat until well  combined.  Add egg and first amount of vanilla and beat well. Add pumpkin and beat until well combined. Add flour and beat on medium speed until completely incorporated.  The dough will be wet .  

Drop dough by heaping teaspoon a few inches apart on prepared baking sheet. Bake 10 - 12 minutes or until tops are set and no longer look wet. Allow to cool for a few minutes on baking sheet and transfer to a wire rack to cool completely. 

In a large bowl beat second amount of butter and cream cheese together until smooth with no lumps.  Sift in the powdered sugar and add second amount of vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with the cream cheese frosting. Serve immediately or keep in an air tight container in the fridge for up to a week 

Moroccan Chicken

 Moroccan Chicken

1.5 lbs boneless chicken breasts

2 tbsp vegetable oil

1/2 cup diced onion

2 cloves garlic, minced 

2 cups salsa

1/2 cup chicken stock

1/4 cup raisins 

2 tbsp honey 

1 tsp cinnamon 

1 1/2 tsp cumin

1/2 cup slivered almonds 

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside. 

In a medium sautee pan, brown chicken on both sides in oil and place in a prepared baking dish. 

Toast almonds in a small pan and set aside. 

Add onion and garlic to the same pan and sautee until onion has softened. Add the salsa, chicken stock, raisins, honey, cinnamon and cumin. Simmer 10 minutes and pour over the chicken. 

Cover baking dish and bake 45 - 60 minutes until cooked through. 

Remove from over, sprinkle with toasted almonds and serve. 

Taco Soup

 Taco Soup

1 lb lean ground beef

1 tbsp olive oil

1 small onion, finely diced

1 red bell pepper, diced 

1 cup corn

1 28 oz can diced tomatoes 

3 cloves garlic, minced 

2 cups chicken broth 

1 envelope taco seasoning 

OR 

1 tsp ground cumin

1 tsp ground paprika

1 tbsp chili powder 

1/4 tsp red pepper flakes 

1/2 tsp oregano

1 tsp salt 

1/2 tsp ground pepper 

Heat a large pot or Dutch oven over medium heat. Add oil and ground beef and sautée, breaking up the meat until cooked. Season with taco seasoning or spices, add 1 cup water and sautee for 2 minutes. 

Finely chop the onion and red pepper, add to the pot and  simmer for 5 minutes. 

Add canned tomatoes, garlic and chicken broth, bring to a boil, reduce heat to medium low and simmer 30 minutes. Add corn, simmer an additional 5 minutes and serve.  

Air Fryer Cheeseburgers

 Air Fryer Cheeseburgers  

2 frozen burger patties 

Spices to taste 

Cheese Slices 

Preheat air fryer for 3 minutes at 390 degrees.  Spray air fryer with nonstick spray. 

Season burgers as desired and place in the air fryer.  

Air fry for 4 minutes, turn, cook for an additional 4 minutes, turn, cook an additional 2 minutes, turn, add cheese and cook for an additional minute or 2 until cheese is melted. 

Air Fryer Brussels Sprouts

 Air Fryer Brussels Sprouts 

Brussels Sprouts 

Olive oil

Garlic Powder 

Salt

Parmesan Cheese 

Trim the stalks off the Brussels sprouts, remove any wilted leaves and cut in half if large. 

Mix together the olive oil, garlic powder, salt and Parmesan cheese in a mixing bowl.  Add the Brussels sprouts and toss until well  coated. 

Preheat Air Fryer for 3 minutes at 375 degrees. 

Place Brussels sprouts in air fryer and cook for 13 minutes.  Toss at the halfway mark. 

Service immediately. 

Pork Roast Instant Pot

 Pork Roast Instant Pot 

2.5 lb or larger pork roast 

2 cups beef stock 

Season salt 

Season all sides of pork roast with season salt.  

Set Instant Pot to sauté on high and sear roast on all sides. 

Remove roast, add beef stock, bring to a boil and scrape up all bits on the bottom of the pan. Add rack and return roast to the pot. 

Pressure cook for 90 minutes and allow pot to natural release the pressure. Will take approximately 10 minutes to come to pressure and 15 minutes to release. 

Remove roast, cover to rest. 

Return pot to saute, bring to a boil, add flour paste to make gravy.  

Cauliflower Florets Instant Pot

 Cauliflower Florets  Instant Pot 

1 cauliflower,  cut into florets 

1 cup water 

Pressure cook for 1 minute on high. Quick release. 

Will take approximately 10 minutes to come to pressure. 

Crispy Smashed Brussels Sprouts

 Crispy Smashed Brussels Sprouts 

3 - 4 cups Brussels sprouts

2 tbsp olive oil

1 tbsp garlic powder 

Salt & pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees and line a large baking sheet with parchment paper. 

Trim the bottoms and cut any bad leaves off of the Brussels sprouts. Rinse thoroughly and then steam until tender, approximately 15 minutes. Drain and allow to cool for a few minutes. 

Toss the Brussels sprouts in olive oil and seasoning and then spread them out on the prepared baking sheet. Use the bottom of a cup and smash them into flat patties. 

Evenly spoon the Parmesan cheese onto the top of the smashed Brussels sprouts. 

Bake on the centre rack for 15 - 20 minutes or until the cheese turns a deep golden brown and the edges are crispy. 

Serve 

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