Happy Halloween: "Worm Soup with Bat Wings"

In honor of this fun holiday - here's one I saw on-line:
(serves 8)

2 cans (10&3/4 oz.) Campbell's Condensed Chicken Noodle Soup
1 jar (16 oz.) mild (I would use medium*) Pace Picante Sauce
3 cups water
16 restaurant style blue corn tortilla chips

Heat the soup, picante sauce and water in a 3 qt. saucepan over med. heat until the mixture is hot and bubbling, stirring occasionally. Divide the soup among 8 shallow bowls. Arrange 2 chips on each serving to resemble "bat wings".

Hope you get to eat LOTS of candy and Chocolate (YAY) today, and remember to share!

Love,

MM

Pizza Pasta Casserole

This is a great one for when the gang's all here - or perfect to take to a potluck. "Guaranteed to be a winner every time":
(16-18 servings)

2 lbs. lean* ground beef (or turkey, pork sausage, or chicken*)
1 large sweet* white onion, chopped
3&1/2 cups roasted garlic* pasta sauce
Fresh oregano*, chopped
Fresh parsley*, chopped
1 package (16 oz.) spiral pasta, cooked and drained
4 cups (16 oz.) shredded part-skin mozzarella cheese
8 ounces mini* pepperoni slices

In a large skillet, cook beef and onion over med. heat until no longer pink; drain. Stir in pasta sauce, pasta, and herbs. Transfer to two greased 13x9" baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months as an option*. Bake at 350 for 25-30 mins. or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 mins.

Get out there and be your BEST today!! And, have FUN doing it.

Love,

MM

Tropical Macadamia Nut Toffee

Woweeeeeee:
(makes about 3 lbs.)

1 lb. butter*, plus extra for greasing the baking pan
4 cups sugar
1/2 cup light corn syrup
1/2 cup light rum
1 T. pure vanilla extract
1 t. fine sea salt
1 t. baking soda
1&1/2 cups roasted, salted macadamia nuts, roughly chopped or crushed

Generously butter a large (13x18") rimmed baking sheet and set it aside on a heatproof surface. Combine the butter, sugar, corn syrup, rum, vanilla, and sea salt in a med.-sized saucepan, and bring to a boil over high heat. Insert a candy thermometer. Reduce the heat to med. high and cook, stirring constantly with a spatula until the mixture reaches 300 degrees (hard-crack stage) and turns a light golden brown (about 10-15 mins.). Remove the pan from the heat, and add the baking soda and macadamia nuts, stirring vigorously (but carefully) to incorporate. Pour the mixture onto the prepared baking sheet; spread evenly with a heatproof spatula. Allow to cool completely, about 2 hours, then break into bite-size pieces. Store the toffee, layered with parchment or wax paper in an airtight container at room temp. for up to 1 week, or in the refrigerator for 2-3 weeks (bring to room temp. before serving).

Carpe Diem!!

Love,

MM

Feta, Salami*, Hearts of Palm*, and Orzo Mediterranean Salad

This is a wonderful salad to serve in a hollowed out tomato:
(serves 6-8)

1 lb. orzo
1/2 cup EVOO
5 scallions, thinly sliced
1/2 cup kalamata olives, pitted
1 yellow pepper, diced
1 orange pepper, diced
1 red bell pepper, diced
4 plum tomatoes, seeded and diced
1/4 lb. sliced salami*, diced
2 hearts of palm sticks*, cut in circles
1/2 cup lemon* mint, chopped
1/2 cup basil, chopped
1 cup chopped Persian* cucumber
14 oz. feta, crumbled
3 lemons, juiced
A sprinkle or two of Tejin* spice (chile lime - yumola)
Freshly ground pepper*
Sprig of mint for garnish

Cook orzo in a 6 qt. pot of salted water until tender, drain in colander. Transfer to serving bowl. Add olive oil, lemon juice, scallions, and black pepper to orzo. Toss well and allow to cool Add peppers, olives, tomatoes, cucumber, mint, basil, feta, salami, hearts of palm, and herbs. Toss well to combine. Garnish with a sprig of mint.

"You must get along with each other. You must learn to be considerate of one another, cultivating a life in common."

Have FUN today!!

Love,

MM

MM's Cheese Ravioli Lasagna with Spinach and Sausage

This is FUN and easy to make cuz you make layers with the raviolis instead of hassling with lasagna noodles:

1 bag of cheese raviolis
Sweet white onion, small dice
2 t. minced garlic
1 T. butter
1/2 package baby spinach, stems removed
Small curd cottage cheese
Garlic chives
1 jar pasta sauce (your choice - tomato based or Alfredo)
1 can tiny diced tomatoes
Fresh flat leaf parsley, chopped
Johnny's Garlic Spread Seasoning
Hot and Spicy fresh oregano
Italian sausage (again, your choice, hot, mild, pork, chicken, turkey)
3 eggs
Freshly ground pepper
Cooking spray
Parmesan/Romano shredded cheese

Spray large oblong baking pan with cooking spray (I like coconut oil). Make the sauce: In a deep pot, saute onions and garlic in butter. Cut casings off sausage, crumble, and add to pot. Cook til no longer pink. Drain grease. Add pasta sauce, tomatoes, 1 T. parsley, Johnny's, and oregano. Bring to boil, lower heat and simmer at least 30 mins. Meanwhile, in a large bowl, mix together cottage cheese, eggs, pepper, and a palmful of chopped parsley. Arrange uncooked raviolis in a single layer in bottom of baking pan. Top with a layer of spinach. Layer of sauce. Repeat layers, and cover the top with cheese. Cover with foil. Preheat oven to 375. Bake to 30-40 mins. Remove foil, and bake for another 5-10 mins. Let stand for at least 10 mins. before cutting.

"The contents of your heart are more important than the outer packaging."

Love,

MM

Caramel Pecan Pie

I made this yesterday for Kevin (a Band Mate who gives me rides to rehearsals):
(serves 8)

1 9" unbaked pie crust
36 individually wrapped caramels
1/4 cup butter
1/4 cup 2%* milk
3/4 cup Sugar in the Raw*
1/2 t. vanilla extract
1/8* t. salt
1 cup roasted* and salted* pecan halves (Trader Joe's)

Preheat oven to 350. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake for 45-50 mins., or until pastry is golden brown. Allow to cool until filling is firm.

"Love is spelled G-I-V-E."

Have FUN and Happy Friday!!

Love,

MM

Pecan Apple Pancakes with Warm Caramel Sauce*

Sweet and well spiced delights to get ya going:
(6 servings)

2 cups all-purpose flour
1 cup Sugar in the Raw*
2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. sea* salt
1/2 t. ground ginger
1/2 t. ground mace
1/2 t. ground cloves
2 large eggs
1&3/4 cups buttermilk (or make it with milk or half and half and lemon juice*)
3 T. canola oil
1&3/4 cups shredded peeled Granny Smith* apples
1/2 cup chopped pecans
1 jar Mrs. Richardson's Caramel Sauce* (also great for dipping apple slices)

In a large bowl, mix the first nine ingredients. In another bowl, whisk the eggs, buttermilk, and oil until blended. Add to flour mixture; stir just until moistened. Stir in apples and pecans. Lightly grease a griddle; heat over med.-low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden. Heat sauce and drizzle on top of pancakes. YUMOLA!!

"Love is the seed of all hope. It is the enticement to trust, to risk, to try, and to go on."

Have FUN today!!

Love,

MM

Hearty Broccoli and Orecchiette

Simple, Palate Pleasing, and FAST:
(serves 4)

1 cup orecchiette pasta
6 cups small broccoli florets
2 T. EVOO
3 cups sliced small crimini* mushrooms
6 oz. spicy* chicken sausage, chopped up or broken into crumbles
1 clove garlic, minced
Kosher salt*
Freshly ground pepper*
Freshly grated Parmesan*

Cook pasta to package directions for al dente in a large pot of salted boiling water; add broccoli 3 mins. before end of cooking time. Reserve 1/2 cup pasta-cooking water; drain pasta and broccoli, and
set aside. Wipe out pot, add oil, and heat over med. heat. Add mushrooms and sausage, and cook 7-10 mins. or until mushrooms are browned, and sausage is no longer pink. Stir in garlic, and cook 30 secs. Return pasta, broccoli, and reserved pasta-cooking water to pot, and cook 3-4 mins. or until heated through. Season with S&P, and top with cheese.

"Kindness is simply love flowing out in little gentlenesses."

Have FUN today!!

Love,

MM

Fish Stick Lettuce Cups

How fun!!
(makes 8)

16 frozen Alaska fish sticks
3 T. Ponzu Citrus Sauce*
1/3 cup rice vinegar
1&1/2 t. toasted* sesame oil
1/4 t. red pepper flakes
1/2 t. chili oil
1 t. lemon juice*
1 t. sesame seeds
8 large butter or bibb lettuce leaves
4 cups (8 oz.) broccoli slaw and shredded carrots
1/4 cup chopped toasted peanuts
1/4 cup chopped green onion

Prepare Alaska fish sticks according to package directions. While fish sticks are baking, prepare dressing: In a small bowl, whisk together the Ponzu, vinegar, sesame oil, red pepper flakes, chili oil, lemon juice, and sesame seeds. For each lettuce cup, place two fish sticks in the center, and top with 1/2 cup broccoli slaw, 1/2 t. peanuts, and 1/2 T. green onions. Drizzle with 1 T. dressing.

"Friends are like precious gems; treasure them, and they will sparkle."

Love,

MM

Shrimp Ceviche in Avocado

I made this last night - couldn't be easier and more DELISH:

1 can of tiny shrimp, drained and rinsed well
1 small container of Pico de Gallo (I got this in the produce dept. of Safeway
Lime juice
Lemon juice
Tejin seasoning (Lime Chile - got this at Safeway, too)
1 avocado, cut in half - pit removed

Mix shrimp and Pico de Gallo together. Add a big squirt of lime juice. Let sit in fridge to cool. Place a big rounded spoon of mixture in avocado half. Sprinkle with lemon juice and Tejin.

Today, remember that "your frets are futile. Worry has never brightened a day, solved a problem, or cured a disease."

Love,

MM

Caramelized-Onion Galette

The aroma from this one will be heavenly:
(8 servings)

1/2 stick butter*
3 lbs. Walla Walla* Sweet onions, halved and thinly sliced
1 garlic clove, minced
1/4 t. freshly ground pepper
Kosher salt
1&1/2 T. Dijon mustard
Butter Pie crust (see recipe below)
1 cup grated Pecorino Romano*, grated
1 large egg, beaten

Butter Piecrust:
2&1/4 cups all-purpose flour
1/3 t. kohser salt
1&1/2 sticks cold butter
5-7 T. ice water

In a large skillet over low heat, melt butter. Add onions and stir to coat. Cook for 5 mins., then add parlic. Cook, stirring occasionally, until onions are soft and golden brown, 30-35 mins. Add pepper and salt to taste. Stir in mustard. Meanwhile, make the perfect pie crust: In a large bowl, combine the flour and salt. Add the butter, cut into small pieces; using your fingers, cut in the butter until the mixture remembles grated Parmesan. Add 5-7 T. ice water, a T. at a time, while mixing with your fingers, until the dough holds together in a ball. Turn dough out onto a floured piece of wax paper. Sprinkle more flour onto the dough, cover with a second piece of wax paper, and place on a baking sheet. Refrigerate for at least 2 hours or up to overnight. When ready to use, remove dough from refrigerator and let sit, covered, at room temp. for 30 mins. Preheat oven to 400. With the butter pie crust dough still between the 2 pieces of wax paper, roll it out to a 14x10" rectangle. Remove wax paper and place dough on a baking sheet lined with parchment. Sprinkle the dough wiht 1/3 cup of the cheese. Pile on the onions in the center of the dough; then spread them out, leaving a 2" perimeter. Fold the dough up and over the onions, pleating as necessary. Brush dough with egg. Bake on the bottom rack until the crust just begins to turn golden, 10 to 15 mins.; sprinkle with rest of cheese. Bake for 10 to 15 more mins., then broil until crust is a deep brown 3-5 mins. - WATCH!!
YUMOLA!!!

"When we do what is right, we have contentment, peace, and happiness."

Have FUN today!!!

Love,

MM

Halibut (or Cod) with Conchicorn and Caper Sauce

An elegant offering for your Friday:
(4 servings)

4 1" thick fish fillets
2-3 T. butter, melted
1 cup light* mayo
1/4 cup conchicorns*, chopped
1&1/2 t. prepared mustard
1&1/2 t. fresh flat leaf* parsley, chopped
Lemon pepper* or Mrs. Dash Lemon Pepper (no salt)
Lemon crowns*

Brush fillets with butter. Sprinkle with lemon pepper. Broil or grill, turning once, til fish flakes with a fork. To make the sauce: Mix all ingredients in a small bowl. Serve with the fish either smeared on top, or on the side, and garnish the plates with lemon crowns. Bon Appetit!!

Face the world with a smile, stride with confidence, and have FUN today!!!!

Love,

MM

Sweet and Sour Cabbage Soup

Hoooooooooooooooooo Boy!!!!! Thanks to Sara Moulton (3/19/01) ~ it's by her courtesy, that we get to see this recipe - I KNOW it is another soup, but I am in the Fall mode of comfort fare, and soup is one of the things that does it for me:
(4-6 servings)

3 T. EVOO
1 large sweet* white onion, chopped
2 garlic gloves, minced (I always keep a jar of minced garlic in my fridge - WAY easier*)
1 t. crushed red pepper flakes
1/4 cup white* balsamic vinegar
2 T. brown sugar
6 cups finely sliced red cabbage (or buy a couple of bags of angel hair red or green*)
1 cup chopped and drained plum tomatoes from a can
6 cups low-sodium* chicken broth (or veg. broth*)
Kosher* salt and freshly ground pepper
1/4 cup finely chopped fresh parsley
Sour cream or plain Greek yogurt*
Finely chopped fresh garlic* chives (I grow these on my balcony farm - LOVE 'em!!)

In a large heavy pot, heat oil over mod. heat, and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 min. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir in combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with S&P, to taste. Simmer the soup, uncovered, for 30-40 mins. until cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and or pepper. Stir in parsley. Serve hot with a dollop of sour cream and a sprinkle of chives.

Remember that the past can not be changed, so DO NOT dwell there. Concentrate on TODAY, and give it your all.

Have FUN!!

Love,

MM

Cheesy Ham Chowder

From Taste of Home (with asterisks denoting my changes or additions). This one is for you, Al:
(10 servings)

10 Applewood Smoked Uncured Peppered* thick cut bacon strips, diced
1 large sweet* white onion, chopped
1 cup diced carrots
3 T. flour
3 cups 2%* milk
1&1/2 cups water
2&1/2 cups cubed baby red skinned* potatoes
15-16 oz. roasted/charred* whole kernel corn
2 t. Better Than Bouillon* Chicken granules
Freshly ground pepper to taste
3 cups (12 oz.) shredded sharp cheddar* or pepper Jack* cheese
2 cups cubed fully cooked ham
Tabasco sauce*, if desired

In a Dutch oven, cook the bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 mins. or until thickened. Add the potatoes, corn, bouillon, and pepper. Reduce heat; simmer, uncovered, for 20 mins. or until potatoes are tender. Add cheese and ham, heat until cheese is melted. Stir in bacon. Serve with a bottle of Tabasco sauce on the table, a wedge salad, and warm garlic bread. Holy Moly. I'm gonna make this on my next day off!!

"The happiest people in the world are not those who have no problesm but the people who have learned to live with those things that are less than perfect." ~ James Dobson

Have FUN today!!

Love,

MM

Cranberry-Walnut Oatmeal

Here's a tasty treat to get you going (and stick with you) this morning:
(4 servings)

3&1/2 cups water
1/4 t. sea* salt
2 cups quick-cooking oats
3 T. Sugar in the Raw*
1 t. vanilla extract
2 t. cinnamon-sugar
1/2 cup whole-berry cranberry sauce
1/4 cup chopped walnuts, toasted (see Note)

In a large saucepan, bring water and salt to a boil. Stir in oats. Cook 1 min. over med. heat, stirring occasionally. Remove from heat; stir in sugar and vanilla. Top servings with cinnamon-sugar, cranberry sauce, and walnuts.

Note: To toast nuts, spread in a 15x10x1" baking pan, Bake at 350 for 5-10 mins., or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned - again, stirring occasionally. Watch when you are doing either of these methods so they don't burn!

Here's another great smile quote for today: "A smile is the light in the window of your face that tells people you're at home."

Have FUN!!

Love,

MM

Crock Pot French Dips

Here's one to get started early this morning so you can savor 'em during Monday Night Football (or after a busy day at work - nice aroma to come home to, too):
(8 servings)

1 beef chuck roast (3 lbs.), trimmed
2 cups water
1/2 cup Ponzu Citrus Sauce* (or low sodium soy sauce)
1 t. dried rosemary, crushed
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns
8 French rolls, split
8 slices of provolone cheese*
1/2 sweet white onion*, thinly sliced
1-2 T. butter*
MM's Horseradish sauce* (see blog entry on 12/20/12)

Place roast in a 5 qt. slow cooker. Add the water, Ponzu, and seasonings. Cover and cook on high for 5-6 hours or until beef it tender. Meanwhile, caramelized onions in butter over med. heat. Remove meat from broth; shred with two forks, and keep warm. Strain broth, and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls slathered with horseradish sauce, and top with onions and a slice of provolone. Arrange under broiler to melt cheese.

"A smile is nourishment for the heart".

Have FUN today!!

Love,

MM

Mini Apple Pies

And, for dessert:
(10 servings)

1 tube (12 oz.) refrigerated buttermilk biscuits
1 med. Granny Smith* apple, peeled and finely chopped
1/4 cup golden* raisins
3 T. sugar
1 t. ground cinnamon
2 T. butter
Muffin baking pan

Using a rolling pin, flatten each biscuit into a 3x4" circle. Combine the apple, raisins, sugar and cinnamon in a bowl; place a T. on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling, and pinch to seal. Place in ungreased muffin cups. Bake at 375 for 11-13 or until golden brown. Pass the vanilla bean ice cream!!

"View our world with a mixture of optimism and humor - WAY easier, and gives you a lot more peace!!"

Love,

MM

Big Beef Sammie

I got your (easy peasy) game day fare right here:
(makes 8 sandwiches)

3 lbs. good quality steak, about 2" thick
Johnny's Garlic Spread Seasoning*
1/2 cup soft butter
2 T. whole grain* mustard
1 T. prepared horseradish
1/2 red onion*, thinly sliced
1 loaf French bread, about 18" long
Freshly ground coarse pepper

Season meat liberally with Johnny's. Broil or grill steak about 2" from heat source to med. rare. Let rest to redistribute juices*. Blend butter, mustard, and horseradish. Cut bread lengthwise in half; toast both sides and keep hot wrapped in foil. Slice meat with a sharp knife diagonally across the grain, at about a 30 degree angle, making VERY THIN slices. Spread both cut sides of bread generously with mustard butter. Overlap meat slices across bottom half of loaf, making double or triple layers. Dash with coarse pepper. Drizzle meat juices from carving platter over the steak slices, and make a thin layer of onion slices. Add top of loaf, press down, and cut on the bias into 8 sammies. Sounds YUMOLA to me!!

"Laughter is to life what shock absorbers are to a car. It won't take the potholes out of the road, but it sure makes the ride smoother."

Have FUN today. Go Huskies!!

Love,

MM

Pumpkin Bars with Browned Butter Frosting

A "sweet memories of the season" treat:
(yields 2 doz. - so perfect to bring to a party!)

Bars:
1&1/2 cups sugar
1 cup canned pumpkin
1/2 cup orange juice with pulp*
1/2 cup canola oil
2 eggs
2 t. grated orange peel
2 cups all-purpose flour
2 t. baking powder
2 t. pumpkin pie spice
1 t. baking soda
1/4 t. salt

Frosting:
2/3 cup butter, cubed
4 cups confectioners' sugar
1 t. vanilla extract
4-6 T. 2% milk

Preheat oven to 350. Grease a 15x10x1" baking pan. In a large bowl, beat the first six ingredients until well blended.l In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture. Transfer to prepared pan. Bake 18-22 min. or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. In a small heavy saucepan, melt butter over med. heat. Heat 5-7 mins. or until golden brown. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

"We may run, walk, stumble, drive, or fly, but let us never lose sight of the reason for the journey, or miss a chance to see a rainbow on the way."

Have FUN today. Happy Friday!!

Love,

MM

Avocado-Shrimp Salsa

This is a pretty topping for broiled halibut, salmon, cored tomato, avocado half,  grilled ham steaks, (or whatever floats your boat) with plenty of flavor but no heat:
(makes 2 cups)

2 ripe* avocados, peeled, seeded, and cut into 1/2" chunks
1 cup cooked baby popcorn shrimp
2 green onions, finely diced
1 carrot, grated
1/4 cup sorrel* leaves, or watercress
2 T. freshly squeezed lime juice
1 T. avocado oil*
1/2 t. Johnny's Garlic Spread Seasoning*
1/2 t. Mrs. Dash Lemon Pepper*

Mix all the ingredients together in a large bowl, being careful not to bruise the avocado. Serve immediately.

"When we bring sunshine into the lives of others, we're warmed by it ourselves. When we spill a little happiness, it splashes on us."

Have FUN today!!

Love,

MM

Open-faced Aloha Burgers with Island Sauce

This one will bring a Sunny smile to your taste buds:
(makes 4 burgers)

1 9 oz. can pineapple slices in their own juice*
1 lb. ground beef
1/2* t. sea* salt
Dash pepper
4 bottom bun halves or toast slices
4 cherry tomatoes
4 green olives stuffed with blue cheese*
4 long toothpicks

Island Sauce:
1/2 cup ketchup,
1/4 cup brown sugar
1/2*-2 t. Worcestershire sauce
A few drops of Liquid Smoke

Drain the pineapple, reserving 2 T. liquid for sauce. Season meat with S&P. Press a scant T. of meat into center of each pineapple slice, overlapping meat on both sides of slice so meat won't fall out while cooking. Shape remaining meat into 4 patties, slightly larger in diameter than the pineapple; broil or grill 12-15 mins., turning once. Broil meat-filled pineapple slices, turning carefully and brushing with Island Sauce till meat is done and pineapple glazed. To assemble, place each burger atop a bun half or slice of toast. Top with pineapple burger. Peg with a kabob of a cherry tomato and a green olive.

To make Island Sauce: Mix together all ingredients in a small saucepan; heat to boiling.

This is from the Better Homes and Gardens Barbeques and Picnics (published in 1963 - when they still included Monosodium Glutamate in their recipes!!). As always, the asterisks denote my changes or suggestions).

Bon Appetit!!

"Work while we can, save what we can, share what we can, and trust God to meet our needs."

Walk around with a smile on your face today!!

Love,

MM

Chocolate-Pecan Shortbread Bars

That's what I'm talking about, but again, don't go see your cardiologist after savoring these:
(makes 32 bars)

Shortbread:
2 sticks butter*, softened
1/2 cup confectioner's sugar
2 cups all-purpose flour
1/4 t. fine sea salt

Topping:
3 sticks butter*
3/4 cup dark brown sugar
1/4 light syrup
8 oz. milk* chocolate, finely chopped
2 T. heavy cream
4 large eggs, beaten
3 cups pecan halves, chopped (10 oz.)
Flaky sea salt

Make the shortbread: Preheat the oven to 350, and line a 12x17" baking pan with foil, allowing it to extend 1/2" over the edge on all sides. Spray the foil with coconut oil spray (love this stuff!!). In a standing electric mixer or food processor, beat the butter with the sugar, flour, and salt until a soft dough forms. Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer. Put it in the freezer for about 10 mins. until firm. Bake the shortbread in the center of the oven for 20 mins. until lightly golden.

Meanwhile, make the topping: In a saucepan, combine the butter, brown sugar, corn syrup, chocolate, and cream, and cook over low heat just until melted and smooth. Remove from the heat, and let cool slightly. Whisk in the eggs, then fold in the pecans. Spread the topping over the shortbread crust and sprinkle lightly with sea salt. Bake the shortbread bar for about 25 mins. until topping it set. Let cool to room temp., then refrigerate until firm. Using the foil, carefully lift the bar out of the pan; discard the foil. Cut into 32 triangles, and serve with your fav. hot bev. or a ice cold glass of milk.

"Laughter and compassion are two vital building blocks of friendship, but loyalty is the cement that seals the bond."

Have FUN today!!

Love,

MM

Spicy Crab Bisque

Decadent with a kick - no apologies:
(12 servings)

4 T. butter*
1 small sweet* white onion, finely chopped
6 celery ribs, finely chopped
6 scallions, thinly sliced
2 bay leaves
1/4 cup all-purpose flour
5 cups low-sodium chicken broth
2 bay leaves
1/4 cup all-purpose flour
2 T. Mashed Roasted Garlic (recipe to follow)
3 cups whole milk
2 T. dry sherry
1 T. balsamic* ketchup
1 t. tomato paste
1/4 t. smoked paprika
1/8 t. cayenne pepper
Pinch of ground cloves
Pinch of ground mace
Pinch of freshly grated nutmeg
1 cup heavy cream
1/2-1T. Tabasco sauce
Kosher* salt and freshly ground pepper
2 lbs. jumbo lump crab or Dungeness crab meat, picked over for shell bits*
Oyster crackers for serving
Lemon wedges*

In a large soup pot, melt the butter. Add the onion, celery, scallions, and bay leaves and cook over moderate heat until softened, 5 mins. Stir in the flour and cook, stirring for 2 mins. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the veggies are very tender, 15 mins. Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with S&P, then add the crab, simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers and a lemon wedge.

Mashed Roasted Garlic:
2 large heads of garlic, halved horizontally
1 t. EVOO
Kosher* salt and freshly ground pepper

Preheat oven to 300. Arrange the garlic cut side up on a sheet of foil and drizzle with olive oil. Season with S&P, and wrap up in foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of their skins and mash. You can make this ahead: store in a jar, covered with oil, in the fridge for up to a week.

Grow "Duck Feathers" today (so stuff will just roll off your back).

And, have FUN!!

Love,

MM

Reuben Braids

K, here's some GREAT game watching grub:
(makes 2 loaves - 8 servings each)

6 oz cooked corn beef brisket, chopped (about 1 cup)
1&1/2 cups (6 oz.) shredded Aged* Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small sweet* white onion, chopped
3 T. Thousand Island dressing
1 T. Dijon mustard
1/2 t. dill weed
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
1 T. caraway* seeds (you can use sesame seeds, if you prefer)

In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations with your fingers. Spread half of corned beef filling down center of rectangle. On each long side, cut 1" wide strips to within 1" of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with caraway seeds. Bake at 375 for 25-30 mins. or until golden brown. Cool on wire racks for 5 mins. before cutting into slices. FREEZE OPTION: Freeze cooled unsliced loaf in heavy-duty foil. To use, remove from freezer 30 before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325 oven until heated through.

"Your thoughts have the power to lift you up or bring you down, so you should guard your thoughts very carefully. Either you control your thoughts, or they most certainly will control you."

Have FUN today!

Love,

MM

Hilo Franks

The tangy apricot sauce is great for glazing duck or pork roast, too:
(serves 8-10)

1 cup apricot preserves
1/2 8 oz. can (1/2 cup) seasoned tomato sauce
1/3 cup red wine* vinegar
1/4 cup cooking sherry
2 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
2 T. honey
1 T. canola oil or veg. oil
1 t. Kosher salt
1 t. grated fresh ginger root
2 lbs. frankfurters (get ones with no nitrates or 'trites*)
1 No. 2 can pineapple slices, drained

For the sauce: Combine first 9 ingredients. Score the frankfurters on the bias, and grill or broil slowly, turning and basting often with the sauce, till hot through and glazed. Last few minutes, grill or broil pineapple ring. Brush with basting sauce, grill, turn, brush with glaze again. Heat remaining sauce to pass with franks.

"Don't worry about skills you don't have. Don't covet strengths other do have. Just extract YOUR uniqueness."

Have FUN - it's FRIDAY!! Yay.

Love,

MM

Roasted Cauliflower in Red Wine Vinaigrette

I saw this in Prevention mag., and think it sounds really good -I LOVE cauliflower!! :
(serves 4)

1&1/2 T. red wine vinegar (or you can use sherry or sherry vinegar)
1 t. minced garlic
1&1/2 t. Dijon whole grain* mustard
1&1/2 T. EVOO plus 1 T., divided
3 T. chopped parsley
2 T. chopped capers
5 cups cauliflower florets

Whisk together vinegar, mustard, and garlic. Whisk in 1&1/2 T. olive oil in a steady stream*. Stir in parsley and capers. In a large bowl, toss florets with 1 T. oil, and spread out in a single layer on a sheet pan. Roast in 450 oven for about 22 minutes or until golden brown. toss with vinaigrette.

"No matter how little we can change about our circumstances, we always have a choice about our attitude toward the situation."

Have FUN today!!

Love,

MM

Lotus Root Salad AND Burmese Potato Salad

A couple to float your boat:

Lotus Root Salad:

Ingredients:
1 lb. Lotus root, peeled and sliced thin- 1/8" (Asian markets)
2 cups water
1 t. rice wine* vinegar
2 green onions, cup on the bias
1 T. sesame seeds, toasted

Marinade:

1 T. Tarmari* sauce (dark soy sauce)
4 T. Ponzu Citrus* Sauce
1 T. seasoned* rice wine vinegar
1&1/2 T. Sugar in the Raw*
4 sliced pickled ginger

Slice lotus root and blanch in boiling water for 15-20 seconds. Drain and soak in vinegar/water solution. Combine the marinade ingredients in a medium bowl. Drain and discard vinegar water and place lotus root slices in marinade for one hour at room temp. or overnight in fridge, tossing occasionally to coat. Arrange lotus root on a platter, and garnish with onions and sesame seeds.

Burmese Potato Salad:

Dressing:

4 T. light* EVOO (use the oil that you fried the shallots in below)
4 T. Tamarind juice
1/2 t. shrimp paste
3 T. fish sauce
1 T. sesame seeds, tasted and pounded

Salad:

1 lb. Yukon gold potatoes
2 oz. sweet* white onion, chopped
2 green chiles, seeded and finely minced
1 T. shallots, fried in 4 T. light EVOO
1/2 cup lemon* mint, roughly chopped
2 slice apple wood smoked peppered* bacon, cooked and minced

Prepare dressing in jar with lid, and shake. Steam or boil potatoes until tender and let cool slightly. Peel and cube potatoes while they're still warm. Toss with dressing and all other ingredients. Serve immediately as part of a multi course event!!

Be kind today, and have FUN doing it!!

Love,

MM

A Variation of MM's Smoked Chicken Salad

This is an combo. of a couple of recipes (one mine, and one from the ingredients of a Costco Chicken salad I like):

1 lb. shredded rotisserie chicken (or, I did a "Beer Can" chicken over the weekend - DELISH)
1/2 cup lite mayo.
1/2 cup plain Greek yogurt (you can adjust both of those amts. if you prefer your salad "wetter")
A splash of cider vinegar
Sea Salt and Black Pepper Seasoned Roasted Almonds (I found these at Safeway - produce dept.)
A big handful (or more - your taste) dried cherries
2 green onions, chopped
1 celery stalk, finely chopped
1/2-1 t. poppy seed
Freshly ground pepper
A few drops of Liquid Smoke (start with a few, then add more to your liking)

Mix and chill. I made this Sunday. YUMOLA!!!

"The things we think are the things that feed our souls. If we think on pure and lovely things, we shall grow pure and lovely like them; and the converse is equally true."

Have FUN today!!

Love,

MM