Fresh Cranberry Salsa with Cream Cheese Dip

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 Tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature

Place cranberries, jalapenos, green onion, and cilantro in a food processor and process until fine.  Transfer mixture to a bowl and stir in lime juice, salt, and sugar.  Chill in fridge for about 2 hours or more.  To serve, spread cream cheese evenly in a pie place or other shallow serving dish.  Spread salsa on top and serve with crackers.

(Can also be served as a bruschetta using a loaf French bread sliced on the diagonal, into 1/4 inch thick slices.  Layer the slices of bread on a lined baking sheet and brush with olive oil.  Bake at 400 degrees for 8-10 minutes, or until bread is slightly toasted.  Allow to cool for 5-10 minutes.

Top each slice of bread with whipped cream cheese and a tablespoon of cranberry salsa.  Serve immediately.)

(Shared by Stefani Mitchell from ourbestbites.com and thecreativebite.com)

Karren Mitchell

Buttermilk Caramel Syrup

3/4 cup buttermilk
1 1/2 cups sugar
1 stick (1/2 cup) butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot.  Bring ingredients to a boil and reduce heat to low.  Cook, stirring very frequently, for 8-9 minutes.  When done, it should take on a gold-brown color.  Remove from heat and add vanilla.  There will be foam on top.  It tastes just as good, but is not super pretty.  You can skim it off, but otherwise just give it a good stir.

Karren Mitchell   (shared by Megan Robbins)

Creme Brulee French Toast Casserole

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
20ish small or 10 large croissants cut into 1/2" squares (enough to fill pan 3/4 full)
5 whisked eggs
1 1/2 cups half-and-half or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Melt butter in a small saucepan over medium heat.  Mix in brown sugar and corn syrup, stirring until sugar is dissolved.  Pour caramel into a 9x13 inch greased baking dish.

Cut up croissants and arrange in the baking dish in a single layer on top of  the prepared caramel.  In a small bowl, whisk together eggs, half and half (or heavy cream), vanilla extract, and salt.  Pour over the bread.  (Do not saturate all the croissants with egg mixture but instead leave some sitting on top of casserole so they will get brown and crispy).   Cover and chill at least 8 hours, or overnight.

Remove the dish from the refrigerator and bring to room temperature.  Preheat oven to 350 degrees.  Bake uncovered 35-40 minutes until puffed and lightly browned.

Karren Mitchell  (shared by Megan Robbins)

Amy's Best Ever Sugar Cookies

2 cups butter or margarine, softened
2 cups sugar
2 eggs
1/2 cup milk
2 tsp vanilla
6 cups flour
3 tsp. baking powder

Combine butter and sugar.  Beat in eggs, milk, and vanilla.  Add rest of ingredients.  Roll out dough to 1/4-inch and cut out shapes.  Cook on ungreased baking sheet for 5-8 minutes at 350 degrees.


Amy Mitchell

Michele's Nanaimo Bars

1st layer:
     1/2 cup butter
     1/4 cup white sugar
     5 Tbs cocoa
     1 egg, beaten
     1 3/4 cup graham cracker crumbs
     1 cup fine coconut (put in blender or food processor to make angel flake finer)
     1/2 cup finely chopped walnuts

Mix 1st 3 ingredients in top of double boiler or heavy saucepan.  Add egg and stir and cook until thickened.  Remove from heat.  Stir in crumbs, coconut, and nuts.  Press firmly into ungreased 9 x 9 inch pan.

2nd layer:
     1/2 cup butter
     3 Tbs milk
     2 Tbs vanilla custard powder (Bird's -- available at World Market)
     2 cups powdered sugar

Cream butter, milk, custard powder, and powdered sugar together well.  Beat until light.  Spread over bottom layer.

3rd layer:
     3/4 cup semi-sweet chocolate chips or 4 squares semi-sweet chocolate (1 oz each)
     2 Tbs butter

(Chocolate hint:  if chocolate has been stored in fridge or freezer, let come to room temp before melting or it may seize.  Best melted in double boiler)

Melt chips and butter over low heat.  Cool.  When cool but still runny, spread over 2nd layer.  Chill in frig.  Use sharp knife to cut.  Makes 36 squares.

Karren Mitchell (shared by Michele Braithwaite)

   
   

Waffles of Insane Greatness

3/4 cup flour (can use whole wheat)

1/4 cup cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

2 Tbs sugar

1/2 tsp salt 

1 cup buttermilk

1/3 cup oil

1 egg

3/4 tsp vanilla

Whisk together dry ingredients, then mix wet ingredients.  Combine both together and let stand 15-20 minutes.  Bake in Belgian waffle maker.  Makes 2 big waffles; recipe can be double or tripled with great results.

Submitted by Karren Mitchell

Mediterranean Pasta Salad

Salad Ingredients:

• 12 ounces dry pasta (I used farfalle)
• 1 English (hot house) cucumber, sliced and quartered
• 1 pint cherry or grape tomatoes, halved
• 2/3 cup sliced kalamata olives
• 4 ounces crumbled feta cheese
• half of a medium red onion, peeled and thinly sliced
• lemon-herb vinaigrette (see below)

Lemon-Herb Vinaigrette:

• 1/4 cup virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon freshly-squeezed lemon juice
• 2 teaspoons dried oregano, minced
• 1 teaspoon honey
• 2 small garlic cloves, minced
• 1/4 teaspoons freshly-cracked black pepper
• 1/4 teaspoon salt
• pinch of crushed red pepper flakes

Whisk all ingredients together until combined.

Directions:

1. Cook the pasta al dente in a large stockpot of salted water according to package directions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
2. Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all the vinaigrette evenly on top.  Toss until all the ingredients are evenly coated with the dressing.
3. Serve immediately, garnished with extra feta and black pepper if desired.

Yield:  6-8 servings

Shared by Karren Mitchell (from:  gimmesomeoven.com)