CARDAMOM BROWN SUGAR SNICKERDOODLES and CHOCOLATE CHIP OAT COOKIES

Always love a little sweetness!

CARDAMOM BROWN SUGAR SNICKERDOODLES

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cardamom, divided use
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar

Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer, beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, add the vanilla extract.
Add 1/3 of the flour mixture and beat on low speed until fully incorporated. Repeat 2 more times, stopping to scrape down the sides of the bowl as needed.
Cover and refrigerate until firm, about 1 hour.
Heat oven to 350F. Line baking sheets with nonstick baking mats. Combine the sugar and remaining 1 teaspoon of cardamom in a medium bowl.
Scoop tablespoons of dough into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet. Bake for 10 to 12 minutes, or until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2012
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP OAT COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar
1 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate morsels

Heat oven to 375F.
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate morsels. Drop by rounded tablespoons onto baking sheets.
Bake for 10 to 12 minutes. Let stand 1 minute, remove to wire racks to cool completely.
Enjoy!

Recipe adapted from Best Loved Cookies, 1999
www.amazon.com/...best-loved-cookies/dp/B001O8QBLO‎

CARAMEL CHOCOLATE CHIP COOKIE BARS

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it's a busy, purposeful time, but not too harried.
However - on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn't want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎

CHERRY ALMOND FUDGE

I made a decision to keep our family Christmas very simple this year. At first we thought we might leave for New Zealand either Christmas day or the day after - in our experience it is a great time to travel - and I didn't want to be rushing around Christmas morning, taking down and storing away more than what we had needed to put up. Although we decided to postpone the trip for a couple of months, it gave me a good excuse to leave most of our decorations up in the attic.
Secondly, I have attempted many times, using many different methods, to have the kids pick up what they play with - all still to no avail!! So I am reluctant to buy them even more toys that I will have to pick up, and probably throw out, sell in my Flea Market Booth, or hide in the attic, along with the unused Christmas ornaments. Therefore, the pile under the tree will be a little smaller this year.
Thirdly, I decided a few years back to host a minimal amount of events during the holiday season. I love to entertain, but when I am asked to go somewhere, I like to make an effort to, at the very least, put in an appearance, and it is difficult to attend any other events when you have invited people to your home. I do love to cook, but I lower my expectations during the holiday season, as there is so much else to focus on. My children were appalled this past week when they dined on Fast Food two nights in a row. I had to coach them to hang in there, this was not usual and next month we would return to home cooked meals.
There is nothing less time consuming to prepare, than fudge. This Cherry Almond variety is no exception, minimal cooking and construction required.

CHERRY ALMOND FUDGE

1 bag (12 ounces) white vanilla baking chips
1 container (1 pound) vanilla frosting
1/2 cup chopped red candied cherries
1/2 cup slivered almonds, toasted
1 teaspoon vanilla
dash of salt

Line a 9 inch square pan with foil, spray foil with cooking spray.
In a large microwavable bowl, microwave baking chips for 1 minute and 30 seconds, stirring every 15 seconds, until melted.
Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
Using foil, lift fudge out of pan, remove foil. Cut into 6 rows by 6 rows. Store tightly covered.
Enjoy!

Recipe adapted from Betty Crocker, 2010
www.bettycrocker.com/recipes‎

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

I have been on quite a ginger kick lately - I didn't realize it until I had gathered my recipes from the past week to sit down and write them - sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps - recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

OVEN BAKED FRENCH FRIES and CHEESY BROCCOLI and MASHED POTATO VEGETABLE STRATA and SWEET TART THREE BEAN SALAD and BAKED STUFFED SQUASH and GLAZED CIPOLLINI ONIONS and BAKED POTATO FRIES

My goal is to make one new recipe a day - although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I'm going out for the evening, or I'm not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.

OVEN BAKED FRENCH FRIES

cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, April 2004
www.shape.com/healthy-eating/healthy-recipes‎

CHEESY BROCCOLI

1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.
Enjoy!

Recipe adapted from USA Weekend, April 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

MASHED POTATO VEGETABLE STRATA

1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.
Enjoy!

Recipe adapted from Better Homes and Gardens, May 2012
www.bhg.com/recipes/‎

SWEET TART THREE BEAN SALAD

1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Enjoy!

Recipe adapted from USA Weekend, June 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

BAKED STUFFED SQUASH

2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.
Enjoy!

Recipe adapted from The Dining Guide, August 2012
www.nwaonline.com/news/2012/.../beat-heat-fresh-summertime-recipes/‎

GLAZED CIPOLLINI ONIONS

20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an 'X' in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.
Enjoy!

Recipe adapted from Chef Thomas Keller
www.all-clad.com › Home › Elevate talent

BAKED POTATO FRIES

FOR THE SPICE MIX
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
FOR THE POTATOES
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2011
www.arkansasonline.com/news/features/food/‎

MINI COCONUT CUPCAKES

A friend once told me a Southern Lady never returns a dish empty, a rule to which I happily comply.
Our sweet neighbor had brought brownies to a recent gathering at our house, so once her dish was washed, dried and ready to take back, I had to make sure there was something yummy to go on it.
I baked these tiny treats, but was frustrated when it came time to make the frosting - I just couldn't get the cream to whip. After throwing out one batch and trying again - I realized I was using the paddle attachment rather than the whisk!!
Once the light and fluffy frosting was whipped up, I was able to return the plate, in good conscience filled with splendidly topped coconut cupcakes.

MINI COCONUT CUPCAKES

1/4 cup flaked coconut
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup reduced-fat coconut milk
3/4 cup dried coconut
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1/2 cup heavy cream

Heat oven to 350F. Fill a mini muffin pan with mini cupcake liners and set aside.
Line a baking sheet with foil, top with flaked coconut. Toast for 10 to 15 minutes or until golden.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, or using a hand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating until well combined, then mix in vanilla extract. Add half the dry ingredients, mix, then add half the coconut milk. Repeat with remaining amounts and beat on high for 1 minute. Fold in dried coconut.
Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 20 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes in a pan, then turn cupcakes out onto a wire rack to cool completely.
Next, make the frosting. In the bowl of a standing mixer, combine cream cheese and powdered sugar until smooth. Gradually mix in heavy cream. Beat on high until cream holds stiff peaks.
Decorate top of cupcakes with frosting and sprinkle with toasted coconut.
Enjoy!

Recipe adapted from Shape Magazine, May 2013
www.shape.com/healthy-eating/healthy-recipes‎

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

My husband and I had been invited to appear in a commercial at a local restaurant, and since we would be sampling lots of outstanding food, I made a Mexican fiesta for the kids to enjoy at home - cheese quesadillas, enchiladas and refried beans.
However, my husband called to say the shoot had been postponed due to the awful weather, we were expecting thunderstorms and tornadoes in our area. I had been to the grocery store earlier in the day, and had the ingredients to make this tasty pork tenderloin. The meal came together very quickly, and paired with a salad and outdoor dining, it was close to outstanding.
The kids swam in the pool after dinner, and 45 minutes later we were sequestered in the basement with our guinea pig, parakeets, dog, pet rats, blankets and pillows, snacks and board games, bicycle helmets and shoes. Almost as exciting as being in a commercial.

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

1 pound pork tenderloin
4 teaspoons ground cumin
4 teaspoons ground coriander
1/4 teaspoon ground red pepper
4 tablespoons brown sugar
salt

Remove visible fat from the pork, slice.
Mix cumin, coriander, cayenne and brown sugar in a bowl. Sprinkle pork with salt, then coat pieces in the spice mixture.
Place pork in a hot pan coated with cooking spray, and cook pork until done, about 7 to 10 minutes on each side.

HOT PEPPER SUCCOTASH

1/3 cup chicken stock
1 tablespoon olive oil
1 1/2 cups frozen corn
1 1/2 cups frozen baby lima beans
3 tablespoons jalapeno pepper jelly
3 green onions, thinly sliced
salt

Warm stock and oil in a medium skillet over high heat. Add corn and beans and cook 5 to 10 minutes, or until beans are tender. Reduce heat to medium-high, add jelly, stirring until it melts and coats vegetables. Add green onions and salt to taste.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE and HELLO DOLLY BARS

The kids were out of school Friday, for Parent-Teacher conferences. Thankfully there were no surprises to be had during the meetings, and we feel very fortunate to have incredible teachers, who work extremely hard, and want the very best for their students.
With the day ahead of us, and the kids having earned some fun, we invited friends over for lunch and play. It was fruit, sandwiches and chips for the kids and a Greek salad for the adults - however we were all able to come together over dessert, and agree it was a scrumptious success for all ages.

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE

VINAIGRETTE
1/4 cup olive oil
1 4 ounce jar of capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, finely chopped
2 tablespoons finely chopped roasted red peppers from a jar
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons Dijon mustard
SALAD
10 cherry tomatoes, halved
2 to 3 avocados, halved, pitted, peeled and diced
3 cups of shredded hearts of romaine lettuce
1 1/2 cups feta cheese
1 1/2 cups cooked shrimp

VINAIGRETTE
Whisk all ingredients in medium bowl to blend. Cover and refrigerate until needed.
SALAD
Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes

HELLO DOLLY BARS

2 cups graham cracker crumbs
1/2 cup melted butter
3 tablespoons sugar
2 cup chopped pecans
1 cup chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 ounce) can of sweetened condensed milk

Heat oven to 350F.
Combine graham cracker crumbs, melted butter and sugar in a medium bowl. Press mixture onto bottom of a lightly greased 13 by 9 inch pan. Bake for 8 minutes. Sprinkle pecans, chocolate morsels, and coconut over hot crust. Pour condensed milk over top.
Bake for 20 to 25 minutes or until lightly browned and edges are bubbly. Let cool for 1 hour on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, April 2001
www.southernliving.com/food/kitchen-assistant/

SPOOKY HALLOWEEN EYEBALLS

I made these spooky treats for my sons Cub Scout meeting, and from what I hear, they were very popular. My kids loved helping me taste test, and add the candy pupils.

SPOOKY HALLOWEEN EYEBALLS

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
eyeball candy or chocolate chips

Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball sized balls and place on baking sheet lined with wax paper. Refrigerate for another 30 minutes.
Melt the white chocolate and shortening in a microwave safe bowl, in 30 second intervals, stirring after each interval, for 1 to 3 minutes.
Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set.
Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a candy or chocolate chip in the center for a "pupil".
Enjoy!

Recipe adapted from all recipes.com
allrecipes.com/

CHOCOLATE WAFFLE COOKIES and MAYONNAISE CHOCOLATE CAKE

I love that both of these recipes involve chocolate with a twist!
My daughter had a play date with a friend, one day after school, and I wanted to prepare and serve them snacks as sweet as they were. The kids and I both loved the unique cooking method of the chocolate waffle cookies, and the intriguing addition of mayonnaise to the chocolate cake! It was such a novelty to have a cookie out of the waffle iron, and a condiment in a chocolate cake - a fun take on treasured chocolate treats. I also appreciated that they were easy to prepare with minimal mess to clean up.

CHOCOLATE WAFFLE COOKIES

1/3 cup shortening

1 (1 ounce) square chocolate

1 egg, beaten

1/2 cup sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Melt shortening and chocolate in a saucepan over low heat, stirring constantly. Let cool.

Combine egg, sugar, milk and vanilla in a mixing bowl, and stir well.

Add chocolate mixture, and stir well. Combine flour, baking powder and salt. Add to chocolate mixture.

Preheat waffle iron to medium heat. Drop dough by tablespoons 2 inches apart onto the iron, close and bake 2 to 4 minutes or until done. Remove to wire rack and let cool completely.

Enjoy!

Recipe adapted from The Morning News, May 2005

MAYONNAISE CHOCOLATE CAKE

1/4 cup cocoa
1 cup hot water
1 tablespoon vanilla essence
2 cups flour
2 teaspoons baking soda
1 cup sugar
3/4 cup mayonnaise

Mix the cocoa, hot water and vanilla essence together in a bowl, cool.
Sift the flour, baking soda and sugar into a bowl and make a well in the centre.
Blend the mayonnaise with the cocoa ingredients and then pour into the well. Mix together gently with a spoon. Pour into a well greased cake tin.
Bake at 350F for 25 to 30 minutes or until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack.
Ice with your favorite icing, or a rich chocolate glaze or simply dust with icing sugar to serve.

RICH CHOCOLATE GLAZE

Melt 125g chocolate with 1/2 cup cream in the microwave together. Stir to combine, cool a little and then pour over the cake and smooth out.

Recipe adapted from Food in a Minute with Allyson Gofton
www.foodinaminute.co.nz/

CARAMEL ROCKY ROAD S'MORES BARS

CARAMEL ROCKY ROAD S'MORES BARS

I am the Hospitality Co-ordinator at my kids school, and I LOVE it!! Our teachers do an amazing job, and I truly enjoy being able to show my appreciation - in small ways, such as dropping home made treats to the teachers lounge, and in bigger ways, like organizing the annual Teacher Appreciation Luncheon.
I made these bars to celebrate the beginning of the school year, and although they don't begin to express the gratitude I feel as a parent for all the teachers do - its a start.

1 cup butter
1 cup brown sugar
2 cups flour
1 cup graham cracker crumbs
4 cups mini marshmallows
1 12 ounce package of chocolate chips
1 cup walnuts
bag of caramels
1/4 cup milk

Heat oven to 375F.
Beat together butter and sugar. Add flour and crumbs, press into a 9 by 13 inch pan.
Sprinkle marshmallows, chocolate chips and walnuts on top of crust. Melt caramels and milk and pour on top.
Bake for 15 to 20 minutes.
Enjoy!