Chocolate Peanut Clusters

It's no secret I view chocolate as a food group.  During the holidays it is prominently featured in my homemade candy repertoire.  For the past several years I have had the pleasure of baking cookies and making candy for a others to give as gifts.  Including my own gifts, the total is about 100 dozen cookies and candies over a one week period.

This year my friend's mom gave me a recipe for chocolate bark made in a crock pot. She piqued my interest and I had to try it.  The recipe makes approximately 12 dozen peanut clusters, or a large cookie sheet of bark if you choose.  Ingredients will cost approximately $20.00, but you'll have plenty to gift (or keep).      

After you've made the recipe once, you might want to experiment with the ingredients.  I for one will use more German chocolate and less white chocolate next time.  Caramel might be a great addition too.  Use your imagination.  As always, enjoy!

CHOCOLATE PEANUT CLUSTERS

1.  Layer the following ingredients in a crock pot. TIP:  Use a crock pot liner bag to make clean up a breeze.

1- 16 oz jar of salted dry roasted peanuts
1- 16 oz jar of unsalted dry roasted peanuts
1- 6 oz bar Baker's German chocolate, chopped
1- 12 oz bag of semi-sweet chocolate chips
6- 6 oz bars Baker's premium white chocolate

2.  Cook covered at low temperature (about 200 degrees) for approximately 2 - 2 1/2 hours.  Remove lid and stir until all nuts and chocolate is well mixed.

3.  Remove entire bag and place on a  jelly roll pan (or cookie sheet with edges).  If you don't have the pans, Cut along the seams with a pair of scissors.  The bag will open up and fit on the jelly roll pan with a generous overhang.

4.  At this point if you don't want to make clusters, spread the mixture evenly on the pan.  Let cool completely  and break into pieces.

5.  To make clusters, scoop about a teaspoon of candy mixture and drop onto parchment paper or waxed paper to cool as shown below.

Chocolate Covered Cherries

I love chocolate.  To me it is a food group!  As a child my favorite thing was to go to my father's office, walk directly to his desk and in the bottom drawer on the left hand side was a stash of chocolate.  That was nearly 40 years ago and I can remember exactly where he kept it.  In my office I have a stash of chocolate in the top left hand drawer.  It isn't a secret and everyone knows I can hook them up with a chocolate fix.

My dad has always loved chocolate covered cherries.  My grandmother used to buy them and I loved them too.  They can be bought for a buck almost anywhere.  I've never figured out how they can sell them so inexpensively!  This year I decided to make them for my dad.  He is a young 83 years old, and I love him more than anyone in the world.  He deserves the best of everything.  This one is for you Dad!  I love you!

Chocolate Covered Cherries


1 jar of maraschino cherries with stems

1/2 pound fondant (I prefer Duff's which comes in a 2 pound bucket for $19.99 at Michael's)

1/2 pound chocolate such as Ghiradelli, Wilton, or chocolate coating if you prefer

1. Drain cherries on a triple layer of paper towels for at least 24 hours to absorb all liquid.

2.  Roll a ball of fondant about the size of a golf ball with a fondant roller or a rolling pin dusted with cornstarch until it is about 1/8 inch thick.

3.  Cut a piece of fondant large enough to completely cover the cherry, pressing the edges toward the stem to seal.  Use a small dab of water to smooth if necessary.

4.  Place on a plate and let the fondant covered cherries dry to the touch, or overnight.

5. Melt chocolate coating in the microwave (or temper chocolate to temperature).

6.  Dip cherries in chocolate and place in a foil candy cup or on wax paper until set.

7.  Allow at least 14 days for the fondant to become a liquid center and voila!  You have chocolate covered cherries that are much better than you can buy at the drugstore!

Cheesy Potato Casserole

Thanksgiving was over too quickly.  Our family Thanksgiving celebration was smaller this year as two of my siblings both daughters spent time with family members in other states.  I am continually thankful for being part of a large and loving family.  I never cease to be amazed by the amount and quality of food offerings my siblings and extended family members provide for our gatherings.  My sister prepared two amazing vegetable dishes.  My sister-in-law set a beautiful table, cooked a picture perfect, delicious turkey and baked some of the most luscious pumpkin desserts I've had the pleasure to eat.  Our dessert table was spectacular!


Normally I would give you a recipe for one of these delectable desserts, but my nephew's wife requested the cheesy potato casserole recipe.  Easier than mashed potatoes, it will feed 15 people.  Preparation time is no more than ten minutes.  Allow a longer baking time (up to two hours) as you are using frozen potatoes.

CHEESY POTATO CASSEROLE


1 - 2 pound bag frozen hash browns (I use Ore-Ida Southern Style)
1 can cream of celery soup
1 can cream of chicken soup (or your choice of cream soups such as potato or mushroom)
1 pint sour cream
1/2 cup shredded cheddar cheese

Topping ingredients:  1/2 cup shredded cheddar cheese and 1 cup of French's French Fried Onions

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish or large rectangular baking dish with cooking spray and set aside.

1.  Mix both cans of soup, sour cream and 1/2 cup of cheddar in a large bowl.
2   Add the bag of frozen potatoes and mix well.
3.  Add salt and pepper to taste if desired.
4.  Add potato mixture to casserole or baking dish.
5.  Cover with lid or foil and bake for approximately 90 minutes
6.  Remove from oven and top with 1/2 cup shredded cheddar and French fried onions
7.  Return to oven uncovered for an additional 10 minutes to melt cheese and brown onions.

Best Blueberry Muffins

It is no secret I love food.  Breakfast is my favorite meal.  Rising early on a weekday morning is not a problem because it allows plenty of time to cook the most important meal of the day and even get lunch packed.  Muffins will always be one of my favorites, but I confess to loving them fresh out of the oven and not the next day.  So, yes, I'm spoiled.  My friends and neighbors don't seem to mind.  The recipe makes a dozen and after I've had my two, the rest get taken to work or somewhere in the neighborhood for others to enjoy, nice and fresh and warm.

This is a simple to make recipe.  The batter is very thick.  Use a spoon and fill the muffin cups about 3/4 full.  The results are a tender, moist muffin bursting with blueberries. These were just made for a big cold glass of milk, or a hot cup of coffee.

Blueberry Muffins


1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup)
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 (or in my case 1 1/2) cup fresh or frozen blueberries

Preheat oven to 400 degrees and line 12 muffin cups with foil or paper liners.

In medium bowl, sift the 1st five dry ingredients.  Melt butter.  In a small bowl whisk together sour cream, egg, vanilla extract and melted butter.  Stir butter mixture into flour mixture and add blueberries until just combined.  Divide the batter among muffin cups. Bake on middle rack of oven until golden, about 20 minutes.

Not a fan of blueberries?  You can substitute a mashed banana and 1/2 cup of semisweet chocolate chips, or a cup of toasted almonds 2/3 cup of dried cranberries and 1/4 teaspoon of almond extract.

Cinnamon Rolls (the easy way)

Personally, I find the smell of freshly baked cinnamon rolls to be intoxicating.  Spice combined with fragrant yeast dough is pure heaven, at least in my mind.  This recipe makes fabulous rolls the easy way, using the bread maker for the dough.  There is still about 4 hours involved, but very little hands-on time is required.  You still get to enjoy the smells from baking them in the oven.  Enjoy!

Dough:

1 cup water
2 tablespoons softened butter
1 egg
3 1/3 cups bread flour (King Arthur is my choice)
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast or quick acting yeast

Filling:


1/3 cup sugar
2 teaspoons ground cinnamon (preferably Saigon cinnamon)
2 tablespoons softened butter

Directions:

1. Add all dough ingredients to the bread pan in your bread maker in the order listed.  Select Sweet Dough cycle or set time for 1:35 hours.
2. Grease a 9 x 9 x 2 inch square pan.  Mix 1/3 cup sugar and the cinnamon.  Roll dough on lightly floured surface into 18 x 9 inch rectangle.  Spread with 2 tablespoons of butter.  Sprinkle with cinnamon-sugar mixture.  Roll up tightly beginning with the short end of the dough.  Pinch edges of the dough to seal.  Cut rolls into 1-inch slices (easiest using dental floss to keep the round shape).  Place in pan.  Cover and let rise in a warm place until doubled in size (1 to 1 1/4 hours).
3. Heat oven to 375 degrees.  Bake 25-30 minutes or until golden brown.  Remove from pan; drizzle glaze over warm rolls.  9 rolls.

Glaze:  Mix 1 cup of powdered sugar, 1/2 teaspoon of vanilla and 1 to 2 tablespoons of milk (I use heavy cream for a richer flavor) until smooth and thin enough to drizzle.

Carrie's Rolls

One Saturday each  month I accompany my good friend (and neighbor) to a house not far from uptown Charlotte.  It sits on a tree-lined street of nice homes with manicured lawns.  There is no sign saying it is the Samaritan House, established in 2005, or that it shelters those who are homeless.  To go one step further, it specifically shelters men and women who have recently been released from local hospitals.  There are usually only a few guests and Carrie, their watchful 'house mother'.

It has been nearly two years since I prepared that first Saturday evening meal at the Samaritan House.  My sense of self worth had been battered by unemployment and my daily rituals were a 5:15 a.m. workout in the gym, followed by seven hours of job hunting with several hours left for wallowing in self-pity.  One morning on the way home from a workout, my perceptive friend, (who also drove me to the gym) casually asked  if I would be willing to prepare a meal on Saturday.  She would buy the ingredients and pay me to cook.  My reply was something on the order of, "I don't need to be paid to cook!"

For the next several days my free time was spent searching through cookbooks and trying to create a menu that would be memorable.  The day before, it suddenly dawned on me--the people who would eat this meal were homeless, hungry and recovering from injuries.  My menu would be comfort food and the dinner menu was suddenly crystal clear.  Pot roast with gravy, potatoes, carrots and homemade dinner rolls.

That Saturday I watched the faces of the guests as they ate their meal.  There were trips for second helpings and not a scrap left.  Carrie fell in love with the rolls and fragrant smell of yeast wafting through the house as  they warmed in the oven.  The second time I cooked she asked if we would bring "those rolls."  Nearly two years later I almost always bring Carrie's Rolls.   It is my pleasure to share the recipe.  You can call them whatever you like, but to me they will always be Carrie's Rolls.

This recipe is designed to let the dough mix and rise in a bread maker, then bake in the oven.


Dough:

1 cup water
2 tablespoons butter, softened
1 egg
3 1/4 cups bread flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons yeast

Directions:

1. In order listed, place all ingredients in bread machine.  Select dough cycle. (Sweet dough if available on your machine).
2. Divide dough into 16 pieces. (I find it easiest to divide in half and keep dividing into halves until I get 16). Shape each piece into a ball.  Place 1-2 inches apart on cookie sheet lined with foil or Silpat.  Cover; let rise 30-40 minutes or until double.  Preheat oven to 375 degrees.
3. Just before baking, brush tops with melted butter if desired.
4. Bake 11-13 minutes and enjoy!

  

Grown Up Mac and Cheese

We all have a favorite comfort food.  Mine has always been macaroni and cheese. Homemade--not the stuff in the box.  While my mom made really great mac and cheese, I have always searched for new recipes.  Years ago I came across a recipe in SAVEUR, a great foodie magazine.  It is rich, creamy, decadent and can be called grown up because there is a bit of cayenne pepper to turn up the flavor.  It's not difficult to make, but be sure to allow yourself about 30 minutes of prep time plus another 30 minutes of baking.  This recipe is a splurge, not calorie friendly, but isn't that why we exercise?  I promise you will love it.

8 tbsp. (one stick) unsalted butter
6 tbsp. flour
1/2 tsp. cayenne (red) pepper
Salt and freshly ground white pepper
3 3/4 cups hot milk
4 cups grated sharp cheddar, divided (freshly grated tastes best)
1 lb. ditalini (short macaroni), cooked
1/2 cup heavy cream
1/2 cup fresh bread crumbs

1.  Preheat oven to 350 degrees.  Melt 6 tbsp. butter in a medium stainless-steel saucepan  over low heat.  Add flour and cook, stirring constantly, for about 4 minutes.  (It is essential for the flour to foam while it cooks or the sauce will taste like raw flour).  Stir in the cayenne pepper and season to taste with salt and white pepper.  Whisk in hot milk, 1/2 cup at a time, and cook, stirring until the sauce thickens.  Reduce heat to low and stir in 2 cups of cheese.  Cook and stir until cheese melts, about 2 minutes.

2.  Combine pasta and sauce in a large bowl.  Sprinkle 1/2 cup of cheese over the bottom of a buttered 8" x 11" baking dish.  Place one-third of the pasta in the dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with the cheese, making three layers in all.  Pour cream over assembled macaroni and cheese.

3.  Melt remaining 2 tbsp. of butter in a skillet.  Add bread crumbs, coat with melted butter, and sprinkle over the macaroni and cheese.  Bake until crust is golden, about 30 minutes.  Allow to rest for 15 minutes before serving.

Loving the Heat of Summer

As a transplanted "Southerner" I have learned to expect intensely hot and humid summers.  This summer has been exceptionally warm, and the heat has extended far beyond our southern borders.  I spend more time indoors than out during these blistering heat spells, but as a child growing up in Ohio near the Lake Erie shores, my siblings and I reveled in the heat of summer.

Since we were a family of seven, my parents couldn't afford luxurious vacations or a built-in swimming pool with five mouths to feed.  When we were younger we cooled off by running through the sprinkler or simply letting mom spray us with the garden hose.

When I was eleven we got our very first swimming pool.  It was only about 24 inches deep and about a dozen feet wide, but it seemed like heaven.  It sat on the cement foundation where our barn had been.  My sisters and I would wake early and beg to go swimming by eight in the morning.  Mom would tell us we couldn't go in the water until the water temperature in the pool reached 70 degrees, thus beginning the agonizingly slow process of watching the mercury rise on the pool thermometer.  Like sentries on guard duty, my sisters and I would take turns monitoring until the summer sun would warm the water from the overnight 60s to the magic 70 degrees.  We would stay in the water until we were wrinkled, and our lips blue from the cold.

As an adult I prefer my pool water more on the tepid side (85 degrees) and there is no way I would put my big toe in 70 degree water!  On a day like today in the south when the temperature is pushing past 95 degrees and the humidity is equally high, I will close my eyes and remember how we begged for the heat of summer to warm our little pool.  Ah, let's just keep loving the heat of summer.