I started making this sea salt last year and love it! I also like to give this as a gift. I use this salt all the time. Great on chicken , fish or steak almost anything really! I keep this on hand at all times! IT is also easy to make!
INGREDIENTS
2 cups Kosher salt
1/2 cup fresh rosemary, packed
finely zested lemon peel, just the yellow part of one large or two small lemons
1 1/2 cups flakey sea salt (I use Maldon Sea salt)
DIRECTIONS
Preheat oven to 150 degrees. Put the rosemary leaves, lemon zest and kosher salt in a food processor and pulse on and off about 8-10 times or until rosemary is blended into the salt and the salt is similar in texture to table salt. It will be damp at this point and look like wet sand. Add the flakey sea salt to a medium size bowl and add the rosemary salt mixture to the sea salt and combine well. Spread the salt on a baking sheet and bake at 150 degrees for one hour stirring once or twice then transfer to a jar with a tight fitting lid or several small jars to give as gifts!
Enjoy,
I found this recipe over at www.thecafesucrefarine.com
This is one of my favorite appetizers to make any time of year. This recipe comes from Stonewall Kitchen. I have been serving this for several years now and it is always a huge hit. It also makes one very large cheese ball or you can do what I do make two! This unique blend of flavors will delight all your guests and become a favorite appetizer.
INGREDIENTS
- 16 ounces cream cheese, softened
- 1/2 cup Stonewall Kitchen Old Farmhouse Chutney
- 1/4 cup scallion, diced
- 1 clove garlic, crushed
- Dash of salt
- Dash of pepper
- 1/2 cup Colby cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup pecans, chopped
DIRECTIONS
Mix together the cream cheese, Stonewall Kitchen Old Farmhouse Chutney, scallion, garlic, salt and pepper. Fold in the Colby and Monterey Jack cheeses. Form the mixture into a ball and roll it into the chopped pecans. Garnish with sliced apples.
Stonewall Kitchen Recipe
I love any kind of food competition. It amazes me how creative people are with the various ingredients. This recipe came from one of those competitions, the Pillsbury cook off that is held every year. Just recently read this was the grand prize winner! This recipe is quick, easy and super sweet! This would make a great gift for any of your friends that have a sweet tooth!
INGREDIENTS
1 Pillsbury refrigerated pie crust, softened as directed on the box
1 bag (12 ounces) white vanilla baking chips
1 Tablespoon Crisco baking stick, butter flavor, all vegetable shortening.
1 Tablespoon Jif creamy peanut butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
DIRECTIONS
Heat oven to 450 degrees. Line two cookie sheets with wax paper. Unroll pie crust onto work surface and with a pizza cutter or knife cut the pie crust into 16 rows by 16 rows to make small squares. Arrange squares in a single layer on a large ungreased baking sheet . Bake for 6-8 minutes or until lightly golden brown. Cool completely.
In a large microwavable bowl combine baking chips, shortening and peanut butter. Microwave on high for one minute to one minute and thirty seconds stirring once until chips are smooth. Add pie crust squares, peanuts and toffee bits in a medium size bowl and gently stir in the chocolate and mix until everything is evenly coated. Immediately drop by tablespoons onto your lined cookie sheets. If your mixture gets too thick microwave on high of 15 seconds and stir. Refrigerate until set and store covered.
Enjoy,
Sweet potato casserole has been around forever but I came across this recipe in 2009 on the website All Recipes. I have made this several times and it is a favorite sweet treat on my holiday table along side the turkey! This is one of my Mom’s favorite holiday dishes!
INGREDIENTS
5 sweet potatoes, peeled and sliced
salt
1/4 cup of butter
2 eggs
1 teaspoon vanilla extract
1/2 ground cinnamon
1/2 cup white sugar
2 Tablespoons heavy cream
1/4 cup butter
3 Tablespoons all purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
DIRECTIONS
Preheat your oven to 350 degrees. Peel and cut the sweet potatoes into even size large pieces and place in a large pot of cold water. Bring the pot of potatoes to a boil and turn down to simmer. continue to simmer until the potatoes are fork tender. Drain potatoes and mash or run through a food mill. In a large bowl mix the mashed potatoes with salt, 1/4 cup butter, eggs, vanilla, cinnamon,sugar and heavy cream and transfer to a prepared baking dish. In a medium bowl combine 1/4 cup butter, flour, brown sugar and pecans. Mix with a pastry blender or your fingers and sprinkle over the sweet potato mixture. Bake 30 minutes or until topping is crisp and lightly browned.
Enjoy,
This cherry stollen is delicious and one of my favorite things to have over the Holidays ! My Mom makes this and it is great with a cup of coffee or for a sweet dessert at the end of the day! When my Mom brings this over, I have been known to “hide” it in the kitchen so only I know where it is! Yup, that good! This is also a great gift to give!
INGREDIENTS
- 2 1/4 cup(s) all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter or margarine, cold (I use Smart Balance stick)
- 1 cup whole-milk ricotta cheese ( I used part-skim)
- 1/2 cup red candied cherries, coarsely chopped (or mix w/green candied cherries)
- 1/2 cup dried tart cherries, coarsely chopped (I use dried cranberries or cherry flavored dried cranberries)
- 1/4 cup dried pineapple
- 1/4 cup golden raisins
- 1/3 cup pecans, toasted and chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated fresh lemon peel
- 1 large egg
- 1 large egg yolk
- Confectioners’ sugar, (optional)
DIRECTIONS
- Preheat oven to 325 degrees F. Grease large cookie sheet. In large bowl, stir together flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. With spoon, stir in ricotta until moistened. Stir in candied cherries, dried cherries, pecans, vanilla, lemon peel, egg, and egg yolk until well combined.
- Turn dough onto lightly floured surface; gently knead dough 2 or 3 times to blend. With floured rolling pin, roll dough into 10″ by 8″ oval. Fold lengthwise almost in half, letting bottom dough extend about 1 inch beyond edge of top dough. (I usually make two of these by dividing dough in half)
- Place stollen on prepared cookie sheet. Bake stollen 1 hour or until toothpick inserted (or less if making two instead of one) in center comes out clean. Remove stollen from cookie sheet to wire rack; cool completely. Sprinkle with confectioners’ sugar to serve, if you like. (I Like!)
Adapted from Good Housekeeping Magazine recipe
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