Buckeye Candy

Buckeye Candy
1 1/2 cups peanut butter
6 cups powdered sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
4 cups semisweet chocolate chips
1/4 cup shortening

1. Line cookie sheet with wax paper. Mix together butter, peanut butter, sugar, and vanilla with a wooden spoon in a large bowl.

2. Roll dough into 1-inch balls. Set them on prepared cookie sheet and insert toothpick into each ball. Chill in freezer until hard, approximately 30 minutes.

3. Melt chocolate chips and shortening over medium-high heat. Remove the pan from heat. Dip balls in chocolate and place back on cookie sheet. Refrigerate until chocolate is set, approximately 2 hours.

Store in airtight container in refrigerator.

Peppermint Bark

Peppermint Bark

1 lb. dark chocolate
1 lb. white chocolate
6 oz. candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.

2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.

3. Break into pieces and enjoy!

Yummy Molasses Cookies

Yummy Molasses Cookies

* 3/4 cup melted butter
* 1 cup sugar
* 1/4 cup molasses
* 1 egg
* 2 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon each of ground cloves, ginger and salt
* 1 teaspoon cinnamon
* Extra sugar for rolling


1. Combine butter, sugar, molasses and egg in large mixing bowl
2. Combine flour, baking soda and spices in medium bowl
3. Add flour mixture to butter mixture and stir until well combined
4. Put in refrigerator until dough has hardened.
5. Scoop out dough (I find an ice cream scoop works well for this) and roll into 1 inch balls
6. Roll balls in sugar and place on cookie sheet, well-spaced apart
7. Press down slightly on cookie dough with the bottom of a glass or jar
8. Bake for 8-10 minutes in a 375 degree oven. Cool on rack.

Asparagus and Potato Tart

Jamie Oliver has a show on one of the cooking channels that our family enjoys watching. The show, Jamie at Home, focuses on fresh, locally grown produce and meats. Today, Amy made his delicious asparagus/potato tart for lunch. It was fabulous. We will definitely be making this again, especially when we have left over mashed potatoes.
This recipe has been tweaked to fit with the ingredients I had on hand.

Ingredients:
1 pound potatoes, peeled and cut into chunks
sea salt
1 pound asparagus spears, woody ends removed
8 oz. filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Monterey Jack Cheese, grated
3 large eggs
1/2 cup cheddar cheese, grated
8 oz. evaporated milk (we were out of milk)
two shakes of grated nutmeg
freshly ground pepper

Boil potatoes in salted boiling water and cook for 15 minutes. Blanch the asparagus in a separate pan of salted boiling water for 4 minutes, then drain in a colander.

Preheat oven to 375 degrees.

Layer the filo pastry in a baking dish. Brush each layer of filo dough with melted butter. We used a large cookie sheet, but I feed a large crowd. It's important to work quickly, because the filo dough will dry out. The pastry layers should be about 5 layers thick.

When the potatoes are down cooking, drain immediately. Mash the potatoes with the cheeses, then mix together the eggs and cream and add to the potato mixture. Spread the potato mixture over the filo dough. Bring the sides of the filo dough and scrunch together to form a rim. Take the blanched asparagus and line them up across the potatoes. Brush with remaining melted butter. Bake in preheated over for about 20 minutes, or until golden and crisp. Allow to rest for 10 minutes.

Almond Fingers

Almond Fingers

16 sheets Fillo Dough
2 cups finely ground almonds
3 tablespoons sugar
1 tablespoon water
1 cup melted clarified butter
simple syrup or powdered sugar

Bring fillo dough to room temperature. Combine sugar, almonds, and water, set aside. Preheat oven to 325 degrees. On a flat surface, butter and layer two sheets of fillo dough, placing them lengthwise on top of each other. Fold the layered fillo in half lengthwise. Fillo should be 17 inches long and 6 inches wide. Place about 3 tablespoons of nut filling in a line across the 17 inch length. Roll up fillo, tightly and evenly, into a cylinder, beginning on the 17 inch side.

Brush entire outside of dough cylinder with butter. Cut into 5 fingers, equal in length. Place foil lined baking sheet. Repeat with remaining dough. Bake for 35-45 minutes until golden brown. Remove from cookie sheet and drizzle with syrup or sprinkle with powdered sugar and ground pistachios. Enjoy with tea or cold milk.

Cucumber Tea Sandwiches

A lovely woman from church prepared these delicious sandwiches for coffee last Sunday. Beth kindly gave me the recipe. My children loved them so much, I'm planning on preparing them for lunch tomorrow!

Beth's Cucumber Tea Sandwiches

1 3 oz. package of cream cheese, softened
2/3 cup minced cucumber, drained and seeds removed
1 teaspoon grated onion or Mrs Dash onion and herb seasoning
1/4 teaspoon salt
dash of white pepper
1 rounded Tablespoon of mayonnaise
bread
butter

Trim crust from bread. Spread with softened butter. Mix all other ingredients. Spread mix over butter. Refrigerate for several hours. YUM!

Way Hot Chicken Curry!

Amy prepared chicken curry for dinner tonight. My two little one's didn't like the curry, but ate rice with butter, cinnamon, and sugar. The older children enjoyed the curry, but they drank a LOT of milk with supper.

Everyone is really enjoying the new recipes that Amy is making each week. Next week will be Japanese food, which was requested by Madelyn. They may never look at my cheese stuffed meatloaf the same again.


Ingredients:
Marinade
1 pound boneless, skinless chicken breasts, cubed
2 teaspoons garlic, minced
2 teaspoons freshly grated ginger root
1/2 teaspoon cayenne pepper
1/2 teaspoon powdered coriander
1 teaspoon salt
1/4 turmeric powder

Mix all ingredients in bowl. Cover and refrigerate for 1-24 hours.

Ingredients:
Sauce
2 tablespoons vegetable oil
1 bay leaf
1" cinnamon stick
4 whole cloves
2 cups yellow onion, finely chopped
1/2 cup chopped tomato
3 cups of water divided, 1/4, 1/4, 1/2, 1,1,
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon coriander powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 cup fresh cilantro, chopped
1 teaspoon garam masala
1/2 teaspoon lemon juice
lemon wedges

In deep skillet, heat oil over medium heat. Add bay, cinnamon, and cloves. Heat for 2 minutes. Add onion and saute until golden brown. Stir in tomato. Reduce heat to medium low. Cover and simmer for 5 minutes, stirring occasionally. Stir in 1/4 cup water and simmer for 3 minutes. Add next 1/4 cup of water. Stir in black pepper, cayenne, coriander, cumin,turmeric. Cover and simmer for 5 minutes, stirring occasionally.

Add 1/2 cup water. Cover and simmer until water evaporates. Repeat with 1 cup of water. After evaporation, add chicken, cilantro and garam masala. Turn heat up to medium. Cover and simmer until chicken is tender, about 10-15 minutes. Add last cup of water and lemon juice. Reduce heat to medium low. Cover and simmer until sauce thickens. Remove bay, cinnamon, and cloves. Serve over hot rice. Garnish with lemon wedges.

Amy cut the amount of cayenne pepper in 1/2 and it was still quite spicy.

Jam Stripe Bars

Dough Ingredients:
3/4 cup butter
1/2 cup sugar
2 cups flour
3/4 cup chopped nuts
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 cup jam
1 egg

Glaze ingredients:
1/2 cup powdered sugar
1/2 tsp vanilla
2-3 tablespoon milk

1. Grease 13 x 9" pan; set aside.
2. Beat butter, sugar, and egg in large bowl.
3. Stir flour, nuts, salt, cinnamon, and cloves into the egg mixture.
4. Press into prepared pan.
5. Make 7 diagonal indentations approximately 1/2 inch deep.
6. Spread jam into indentations.
7. Bake for 25-35 minutes at 350 degrees, until lightly browned.
8. Remove from oven.
9. Mix together glaze ingredients.
10. Drizzle glaze over bars. Cut into squares when cool.