Savory Ranch Chex Mix

My mom makes Chex mix every year; it's a good munchy to have on hand to cut the sweetness of all those cookies and candies. I made this ranch-flavored mix for book group a few months ago and it was so delicious.

9 cups Chex (Corn, Rice, Wheat or a combination of all three)
2 cups mini pretzels
1 bag cheddar Goldfish (about 2 cups)
1/4 cup butter
1/2 cup parmesan cheese (grated, not shredded)
1 packet ranch dressing mix

Preheat oven to 250 degrees. Melt the butter in the microwave, stir in the dressing mix and the cheese. Combine the other ingredients in a large pan with sides and pour the butter mixture over them. Stir to coat everything well, then bake for about 20 minutes, stirring at least once. Cool before serving. The last time I made this I left out the pretzels and added a few cups of popcorn after baking it. That was yummy too.

Chocolate Truffles

I just got this recipe from a friend. I haven't tried it yet myself, but it sounds good and looks really easy considering the potential product...

8 oz. softened cream cheese
8 oz. room-temp butter
4 C. powdered sugar
4 C. semi-sweet chocolate
4 oz. dark bittersweet baking chocolate
3 tsp. Vanilla or other flavoring


In a large bowl, beat 8 oz. softened cream cheese and 8 oz. room-temp butter until smooth. Gradually beat in 4 c. powdered sugar. Stir in 4 c. melted semi-sweet morsels, 4 oz. melted dark bittersweet baking choc., and 3 tsp. vanilla or other flavoring. Stir until no streaks remain. Refrigerate for one hour. Form into 1-inch balls. Roll in cocoa, coconut, ground nuts, or powdered sugar. Keep refrigerated. Makes about 100 truffles. Freezes up to 1 year!

Easy Frango Mints:

*1/2 c. butter * 3 c. semi-sweet chocolate chips
*1 1/2 c. powdered sugar * 2 tsp. vanilla
*2 eggs * 1 tsp. peppermint extract

Line a 8 by 8 pan with foil, then using a stick of butter, coat the foil with a thin layer of butter. Melt 2 c. chocolate chips (set aside the extra 1 c.) in the top of a double broiler. In mixing bowl cream butter & pwd. sugar together. Add eggs and beat well. Add melted chocolate, vanilla, and beat until smooth. Add peppermint and mix well. Chill in foiled pan. When completely stiff, melt then melt 1 c. chocolate chips and spread a thin layer on the top. Chill again. (If desired, you can flip, and add another layer on the bottom.) After hardened cut into small squares. These make great neighborly christmas gifts.


Hot Wassail Pot:

*46 oz. orange juice *1 Tbs. whole cloves
*46 oz. pineapple juice *6 cinnamon sticks
*6 c. apple juice *1/2 c. cinnamon candy
*1/2 c. sugar *1 tsp. all spice

Combine all ingredients in a 5 qt pot over medium heat. Bring to a boil, cook 5 minutes. Reduce heat and simmer for 5 minutes. Strain before serving. Great for parties. I like to use my crockpot and instead of using the spices I use mulling spices (Williams & Sonoma) and a tea infuser. This makes your house smell of Christmasy goodness!

cranberry salsa

this is one of my very favorite recipes, and probably one that is most requested. i make is at least every thanksgiving and christmas. serve with tortilla chips.


Cranberry salsa

1/3 c. fresh lime juice
12 ounces fresh cranberries
2 jalapeno peppers seeded and minced (i usually only do one)
2 tablespoons grated onion
½ cup sugar
4 tablespoons fresh chopped cilantro
½ teaspoon salt
¼ teaspoon pepper

Blanch cranberries. Cover and cook until they pop open. Drain immediately. Add all other ingredients and process or blend. Chill until cold.

here we go again

not very many people were posting, so i didn't know if there was a desire to continue or what. BUT, by popular demand (and a 2 month hiatus), we are back!

the new category is CHRISTMAS GOODIES. (thanks kim)

i realize that we already have a cookies/bars section, so you can just remind people of the recipe that you already submitted. but think of foods that you like to have around the holidays, it doesn't necessarily have to be sweet. the possibilities are endless, so get cooking! (and submitting)

How about a new theme for our recipes?

Maybe PIES?? ;-)

Vegetarian Tortilla Soup

2 tablespoons vegetable oil
1 red pepper, chopped
1/2 - whole onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 (28 oz) can crushed tomatoes (I like to use fire-roasted)
2 (4 oz) cans chopped green chilies, drained
4 (14 oz) cans vegetable broth
salt and pepper, to taste
1 (11 oz) can whole kernal corn, drained
1 (14 oz) can black beans, rinsed and drained

Toppings:
tortilla chips (Fritos work, too)
shredded cheddar cheese
avocado, diced
sour cream
cilantro
lime juice

1. In a large pot, saute pepper, onion, garlic, and cumin in oil until tender.

2. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutues.

3. Mix corn and black beans into the soup and continue cooking 5 minutes.

4. Serve in bowls over tortilla chips. Top with other toppings, making sure to squeeze some lime over each portion. Delicious!

Pappa al Pomodoro

This is a yummy tomato and basil soup, make sure your bread is a good quality, stale, country loaf.

1/2 lb cherry tomatoes
2 cloves of garlic, peeled and finely sliced
large bunch fresh basil, leaves picked, stems finely chopped
Olive Oil
Sea Salt
Freshly ground black pepper
1 14oz can plum tomatoes
1 large handful stale bread

Preheat oven to 350. Prick cherry tomatoes; toss in a bowl with 1 sliced garlic clove and 1/4 of the basil leaves. Drizzle with olive oil; add salt and pepper; put in a roasting pan and bake about 15 minutes. Heat a splash of olive oil in a large pot and add remaining garlic and basil stems. Stir, sauteing for a minute until softened. Add plum tomatoes, then fill can with water and add. Break tomatoes up with a spoon; bring to a boil; simmer 10-15 mintues. Tear bread into thumb-size pieces; add to pot. Mix well; season with salt and pepper to tast. Tear in remaining basil leaves, reserving a few for garnish; let soup sit on low heat for 10 minutes. By now, roasted tomatoes will be done; pour into soup (including all juices, basil, oil and sticky bits). Stir; soup should be a porridgy texture, so adjust with some water if necessary. Remove from heat; add 3-4 tbsp. olive oil. Garnish with a little basil.

LEMONY Lentil Soup with CILANTRO!

So I know lentils may not be the most appealing ingredient, but if a dish has lemon and cilantro in it I have to try it! I actually love this soup, and it's deliciously healthy!

1/2 cup chopped cilantro
7 Tbsp olive oil
1 tsp salt
1 medium onion, chopped
1/2 tsp ground allspice
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 oz)
3 cups water
2 Tbsp fresh lemon juice

Puree cilantro with 6 T oil and 1/4 tsp salt in a blender until smooth. Transger puree to a bowl and set blender aside.
Cook onion in remaining Tbsp oil in a 3 quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4-5 minutes. Add allspice and remaining 3/4 tsp salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and puree until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro puree.

I add more lemon juice (of course), but other than that I think it's great!

vichyssoise

INGREDIENTS:
2 leeks chopped
1 onion chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock (i use vegetable stock)
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

DIRECTIONS:
saute the chopped leeks and the chopped onion in butter or margarine until soft (i always use butter) for about 8 minutes. do NOT let them brown.
add potatoes and chicken (or vegetable stock) to the pot. salt and pepper to taste. bring to the boil, and simmer gently for 30 minutes.
puree in a blender or food processor until very smooth. cool completly. gently stir in the cream before serving.

this is traditionally a cold soup, but in the winter i leave it hot and stir in the cream right before serving. it is REALLY good.