FALL OPEN HOUSE

Open Houses are a great way to get to know your neighbors as well as celebrate special events.  We love to open our home to others and want them to feel welcome and be able to come and go.  There is no better way to entertain than to share your home and lots of great food.  

Here are examples of some of our favorite recipes that we love to use to entertain:

HOT APPETIZERS: We generally choose one type of meatball served in a crockpot and one of the hot canapés that can be replenished every hour during the Open House!

COCKTAIL MEATBALLS
2lb frozen meatballs (bought or homemade)
2-14oz bottles catsup
1-10oz jar apple jelly
1Tbs BEST FOR BEEF
               Combine catsup, jelly and herbs in crockpot on low, then add meatballs and cook for 1 hour or until warmed through.  Serve with skewers!

TAMALE BITES

2c crumbled corn bread
1-10oz can enchilada sauce
1/2tsp salt
1Tbs TEX-MEX
1 1/2lb ground beef
1-8oz can tomato sauce
1/2c shredded Monterey jack cheese
               Combine crumbs, 1/2c enchilada sauce, salt, herbs and then add ground beef and mix well.  Shape into balls, place in baking dish and bake at 350 degrees for 18-20 minutes.  May freeze, reheat at 350 degrees for 30 mins in a covered pan. Heat remaining enchilada sauce with tomato sauce and serve over the meatballs sprinkled with cheese.

SWEET & SOUR PORK BALLS

3lb ground pork
3-5 3/4oz cans water chestnuts, drained and chopped
1 1/2c chopped green onions
1Tbs chopped fresh GINGER
2tsp salt
3Tbs soy sauce
4 beaten eggs
1 1/2c bread crumbs
Cornstarch
               Mix 1st 7 ingredients together, add bread crumbs just until combined and chill 1 hour.  Shape into 1” balls and roll in cornstarch.  Brown in hot oil, remove to roasting pan, cover and bake at 350 degrees for 15-20 minutes.  May freeze, reheat at 350 degrees for 30 mins in a covered pan.  Serve coated with the following sauce:

2c pineapple juice
1c vinegar
1/4c soy sauce
2/3c sugar
1 1/2c broth
1/3c cornstarch
               Bring 1^st 5 ingredients to a boil, then add cornstarch in a little water to thicken.

SAUSAGE & CHEESE CANAPES

2lb sausage
1lb Velveeta cheese
1tsp Worcestershire sauce
1Tbs ITALIAN PESTO
2 loaves party rye
               Brown meat in a deep skillet and drain fat.  Add cheese, Worcestershire sauce and herbs until cheese is melted.  Toast one side of bread and place meat mixture on top, then freeze.  Reheat at 350 degrees for 15 mins or until warm and bubbly.

CHEESY SHRIMP CANAPES

10 slices of bread
2Tbs butter
1/2tsp FISHERMAN’S CHOICE
4oz cooked, chopped shrimp
1/2c shredded Swiss cheese
1/3c mayonnaise
1/2c bread crumbs
               Cut 20-2” circles from bread and use scraps to make crumbs.  Melt butter and thyme, brush on circles and bake at 350 degrees for 10 mins or until golden.  Combine remaining ingredients and shape into 20 balls.  Lightly press shrimp balls onto toasted circles and then broil 10 minutes or until hot and bubbly.

SPICY APPETIZER BALLS: In a food processor, combine 8oz Velvetta cheese, 1 egg, 1 1/2c flour, 2tsp baking powder, 1Tbs CHILI COMBO and 1/2 c melted butter.  Blend together until mixture has an almost dough-like texture. Form into 1 inch round balls and place on greased cookie sheet. Bake at 350 degrees for 5 to 10 minutes until light browned.

CHEESE BALLS: We serve a couple cheese balls with a variety of crackers or apple slices

FOUR CHEESE BALL
1c shredded Swiss cheese
1c shredded Velveeta cheese
4ox cream cheese
1/4c mayonnaise
1tsp Worcestershire sauce
2Tbs chopped pimento
2Tbs finely chopped green pepper
1Tbs VEGGIES & MORE
1/2c crushed potato chips
1Tbs Parmesan cheese
               Combine 1st three cheeses with mayonnaise, Worcestershire sauce, pimento and green pepper.  Chill, then shape into balls and roll in a mixture of chips and Parmesan cheese.  Serve with crackers or apple slices.

DILLED CHEESE BALL

1 1/4c whole almonds, chopped
1-8oz cream cheese
1/2c mayonnaise
4Tbs crumbled bacon
1Tbs chopped green onion
1Tbs chopped fresh DILL
               Toast almonds.  Combine 1/2c toasted chopped almonds, cream cheese, mayonnaise, bacon, green onion and dill. Cover and chill overnight and then form into 2 balls and roll in remaining almonds.

GOURMET HERB BALL

80z cream cheese
2Tbs butter
1 minced garlic clove
1Tbs each fresh PARSLEY, BASIL, THYME and DILL
GARLIC PEPPER
               Blend cream cheese, butter, garlic, and herbs until well combined.  Refrigerate for 1 hour then form into a ball and sprinkle with GARLIC PEPPER.  Serve with crackers.

TRIPLE CHEESE BALL

8oz cream cheese
4oz blue cheese, crumbled
3/4 cup dried cranberries, finely chopped
2Tbs snipped CHIVES
1c finely chopped toasted pecans
               Mix together cheeses, cranberries and chives and form into a ball.  Roll in chopped pecans and refrigerate covered overnight.  Serve at room temperature.

HARVEST CHEESE BALL

8 oz cream cheese
1/4c craisins, chopped
1tsp HARVEST SPICE
1/4c each of pistachios, roasted pumpkins seeds, pecans, and sunflower seeds, chopped together
1Tbs chopped dried apricots
               Combine cream cheese, chopped craisins and HARVEST SPICE, place in plastic wrap and form into a ball.  Refrigerate 2 hours.  Roll in a combination of chopped nuts, seeds and apricots and press mixture into the ball.

CHUT-NUT BALL

2 (8oz) pkg cream cheese, softened
1 (9oz) jar Mango chutney
1tsp FIVE SPICE 
2/3c sliced almonds
               Stir together first three ingredients until well blended.  Shape into a ball and chill 30 minutes.  Roll in almonds and serve with graham crackers.

HERBED TRIPLE CHEESE BALL

8oz cream cheese
4oz cheddar cheese, grated
4oz blue cheese, crumbled
1Tbs HERB SPRINKLE
               Mix together cheeses and herb blend, then form into a ball and refrigerate covered overnight.  Serve at room temperature.

SPREADS: We choose two spreads to serve with a variety of crackers

CRAB SPREAD

1-9oz cream cheese
1/2c mayonnaise
1/2c grated Cheddar cheese
1Tbs GARLIC HERB
1tsp Worcestershire sauce
6oz frozen crabmeat
               Combine cheeses, mayonnaise, herbs and Worcestershire sauce, then add the crabmeat.  Refrigerate overnight to combine flavors and then serve with crackers.

SPICED BERRY SPREAD

8oz cream cheese
1/2c whole berry cranberry sauce
1/4c orange marmalade
1tsp HERBAL ESSENCE
1/4c toasted slivered almonds
               Combine all ingredients in a food processor until smooth.  Refrigerate overnight to blend flavors then serve with crackers.

SPINACH SPREAD:  Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream and 1Tbs GARDEN HERB gourmet blend.  Add 8 ounces frozen chopped spinach, thawed and well-drained.  Refrigerate 2 hours. 

CURRIED CHICKEN SPREAD

1 (8oz) pkg cream cheese, softened
½ (9oz) jar Mango chutney
1Tbs CURRY COMBO
2 cups diced cooked chicken
               Beat together cream cheese, mango chutney and spice until well blended, then add chicken.  Serve with mini rice cakes.

SNACKS: We generally have pick-up nut snacks, either sweet or savory, located around the house or on the serving table.

SPICED FRUIT & NUTS

1tsp butter
1/4c honey
1tsp SWEET SPICE
1/3c each almonds, pecans and walnuts
1/2c raisins
1/2c dried cranberries
               Melt butter in skillet over medium heat then add honey and SWEET SPICE and cook 2 mins.  Add nuts and continue to cook for 8 mins stirring frequently.  Stir in raisins and cranberries.  Spread onto greased baking sheet to cool.

SWEET & SPICY PEANUTS: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat.  Combine 1c sugar and 1Tbs B-B-Q SPICE and then add to nuts to coat evenly.  Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins.  Remove from oven, stir to separate and cool.

ROSEMARY WALNUTS

2Tbs butter
2Tbs olive oil
1lb walnut halves
11⁄2Tbs ROSEMARY
1tsp paprika
2tsp salt
               Melt butter and oil and then add nuts and stir to coat.  Sprinkle nuts with ROSEMARY, paprika and salt and toss to coat.  Spread nuts on cookie sheet and bake at 325 degrees for 20 mins., shaking and stirring often.  Drain on paper towels and cool completely before storing in air-tight container.

BEVERAGES

MULLED CRAN-APPLE JUICE

2 - 3” cinnamon sticks
1Tbs orange peel
1Tbs whole allspice berries
2tsp whole cloves
1 section of broken star anise 
               Add spices in a muslin bag to a gallon of cran-apple juice and simmer 1/2 hour.  Serve warm or chill and add ginger ale to make a festive punch.

ROSEMARY FRUIT PUNCH: Make a concentrate with 1c pineapple juice, 1/2c sugar and 2tsp dried ROSEMARY.  Bring to boil then simmer 5 min.  Cool and strain.  To serve, add concentrate to remaining 46-oz can pineapple juice, 1 can frozen lemonade and 2c water.  Pour into punch bowl, add 1 liter ginger-ale and add fresh lemon slices & sprigs of rosemary.

“Do not forget to entertain strangers,
for by so doing some people have entertained angels without knowing it.”
I Corinthians 10:31

2017 HERB OF THE YEAR CELEBRATION

Coriandrum sativum, known as both cilantro and coriander, is the 2017 Herb of the Year and lends itself to a soup and salad fiesta.  Gather some friends to celebrate this unique annual herb and enjoy several of these recipes:

SOUPS

Green Gazpacho
4 slices moistened firm, crustless bread
2 cloves garlic
1/4c fresh parsley
1/4c fresh cilantro
4 chopped scallions
1 peeled, seeded, chopped cucumber
1 green pepper, cored, seeded and chopped
1c seedless green grapes, cut in half
1 chopped celery stalk
1/2tsp ground cumin
1/2tsp ground coriander
1/4tsp cayenne
2Tbs fresh lemon juice
1Tbs white-wine vinegar
3/4c plain yogurt
1c chicken stock
            Combine the moistened bread, garlic, parsley and cilantro in food processor and puree until smooth.  Add half of the scallions, cucumbers, green peppers and grapes to the food processor along with all the celery, cumin, coriander, cayenne, lemon juice and vinegar and process until smooth. In a large bowl combine mixture with the yogurt, stock and the other half of the scallions, cucumbers, green peppers and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days. Garnish each serving with avocado cubes.

Creamy Avocado Gazpacho
1 peeled, seeded, diced cucumber
1 diced zucchini
1 diced green pepper
1 diced stalk celery
4 thinly sliced scallions
2 halved ripe avocados
2c plain yogurt
Juice of 1 lemon
Juice of 1 lime
1 minced garlic clove
1/4c chopped fresh cilantro
1/4c chopped fresh flat-leaf parsley
1/2c water
            Combine the diced vegetables, scallions, and salt, then allow to sit for 30 minutes. Process the avocados, yogurt, citrus juices, garlic, and herbs until smooth, adding water to make a thick soup. Combine avocado mixture and diced vegetables then chill, covered for up to 24 hours. Serve garnished with fresh cilantro sprigs.

Tortilla Soup
4 medium corn tortillas
1/2tsp garlic salt
1 chopped onion
1 minced garlic clove
2 chopped tomatoes
1 seeded, minced serrano chile
1 chopped yellow pepper
3c chicken broth
2Tbs minced cilantro
            Sprinkle each tortilla with garlic salt, cut each into 6 wedges and place on cookie sheet.  Bake at 400 degrees until crisp, about 8 to 10 minutes.  Combine onion, garlic, tomatoes, chile and pepper in food processor until vegetables are finely chopped.  Sauté vegetables until crisp tender, about 5 minutes, then add broth and simmer until vegetables are tender, about another 5 minutes.  Season with salt and pepper and stir in cilantro.  Serve topped with toasted tortillas.

SALADS 

Mango Chicken Salad
2c cooked chicken breasts
1/3c mayonnaise
5Tbs wine vinegar
2 thinly sliced green onions
1/4c chopped fresh cilantro
1 minced jalapeno
1tsp salt
1/2tsp sugar
1 mango cut into chunks
mixed salad greens
            Combine the mayonnaise, vinegar, onions, cilantro, jalapeno, salt and sugar, then stir the chicken and mango. Divide greens among serving plates and add 2/3 cup chicken salad on each.

Garbanzo Corn Salad
1 bag frozen corn
2Tbs olive oil
2 grilled, peeled and chopped Jalapeno peppers
1 chopped sweet onion
8 chopped tomatillos
1/2c cider vinegar
1 chopped red or green bell pepper
1-16 ounce can Garbanzo Beans
1c chopped cilantro
            Sauté thawed corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the red bell pepper, garbanzo beans, salt and pepper. Chill at least 4 hours, then add cilantro just before serving.

Jicama Slaw
2Tbs white wine vinegar
1Tbs lime juice
1Tbs olive oil
2c shredded jicama
1 peeled, seeded and shredded cucumber
1/2c shredded carrots
1/2c thinly sliced bell pepper
1 thinly sliced shallot
1/4c chopped cilantro
            Whisk together vinegar, lime juice and olive oil for dressing.  Drain jicama, cucumber and carrots, then combine with bell pepper, shallot and cilantro.  Toss with dressing to coat and allow to set 15 minutes then toss again before serving.

BISCUITS

Mini Coriander Biscuits
2c whole wheat flour
1Tbs baking powder
2tsp ground coriander
2Tbs sesame seeds
2Tbs grated Parmesan cheese
2Tbs snipped chives
¼c cold butter
1c milk
            Combine flour, baking powder, coriander, sesame seeds, Parmesan and chives, and then cut in the butter until the mixture forms a coarse meal.  Stir in the milk until the mixture forms a soft dough and leaves the sides of the bowl. Turn the dough out onto a lightly floured surface, and form it into a log about 1 ½ inches thick. With a sharp knife cut into pieces about 3/4 inch thick. Arrange the pieces on their sides on a lightly greased baking sheet, leaving about an inch between each biscuit. Brush with egg glaze and sprinkle with sesame seeds. Bake at 350 degrees for 20 minutes, or until the biscuits are puffed and light brown. Serve warm.

SWEETS

Coriander Cookies: Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour, 1Tbs ground coriander seeds and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

Coriander Fruit Dip
1-8 ounces cream cheese
1/4c plain yogurt
2Tbs honey
1/4tsp ground coriander seed
1/4tsp ground cinnamon
1/8tsp ground nutmeg
            Combine all ingredients in a food processor or blender until smooth. Serve chilled as a dip with fruit or add a dollop over a serving of halved red & green grapes.               

“Above all, love each other deeply, because love covers over a multitude of sins.

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

A GERMAN CHRISTMAS DINNER

“Then the angel said to them, "Do not be afraid, for behold,
I bring you good tidings of great joy which will be to all people.
For there is born to you this day in the city of David
a Savior, who is Christ the Lord.
And this will be the sign to you:
You will find a Babe wrapped in swaddling cloths, lying in a manger."
And suddenly there was with the angel
a multitude of the heavenly host praising God and saying:
"Glory to God in the highest, And on earth peace, goodwill toward men!"
Luke 2:10-14

We celebrated Christmas dinner a few days early with neighbors and friends and had a German theme this year.  Living in Germany for 3 years and having German heritage, we just love the food and traditions.  We decorated the table with a German tin and traditional pyramid nativity plus bundles of rosemary for remembrance with frankincense, myrrh and gold balls representing the gifts brought by the three kings.  

Each place setting included napkins folded like stars and a mini nativity favor.

Menu
Pork Roast
Red Cabbage
Spätzle
Roasted Potatoes & Carrots
Fresh Green Beans
Cucumber/Tomato Salad
Poppy Seed Rolls

The pork roast is a favorite dish on Christmas day especially in Bavaria, but we adapted all the recipes for ease in preparation plus to suit our taste as well as that of our guests.  We also served the roast with roasted potatoes and carrots for those who might not enjoy our traditional German side dishes.  Enjoy our take on a German Christmas dinner!  

Crockpot Pork Roast
pork roast (about 3 -4 lbs)
1Tbs Poultry Plus
1 onion
2 Granny Smith apples
            Cut onion into wedges and add to crockpot. Season the roast with salt and pepper and sear on all sides in skillet, remove to crockpot, then deglaze pan and pour over roast.  Sprinkle with herb blend.  Peel and cut apples into quarters, surround the roast and sprinkle with cinnamon.  Cook on low for 6 hours.  Cut the roast into 1/2 inch slices. Arrange the slices on a serving plate, and drizzle with a little cooking liquid.

  

Christmas Red Cabbage
1 head red cabbage
1 1/2c cinnamon vinegar
1 1/2c orange juice
4Tbs butter
1 red onion, finely chopped
2 apples, finely chopped
1 bay leaf
3 cloves
1 cinnamon stick
2Tbs cranberry sauce
            Shred red cabbage and add to a large mixing bowl with vinegar, orange juice and water until cabbage is completely covered in liquid.  Cover and refrigerate overnight.  Strain red cabbage but keep liquid.  Sauté onion and apples in butter and cook until translucent and then add cabbage and muslin bag with bay leaf, cloves and cinnamon stick with some of the reserved liquid.  Simmer over medium heat adding additional liquid as it cooks away, until all the liquid has been used.  As soon as the cabbage is soft, remove the spices and season with salt, pepper, and cranberry sauce. 

German Spätzle
2c flour
2tsp salt
4 eggs
1/3c milk
            Whisk together the eggs and milk, then add the flour and salt and stir until the batter is well combined.   Bring a pot of salted water to a boil.  Place steamer with large holes over pot, pour in half the batter and slide a scraper back and forth to allow batter to drop through.  Cook for about 2 minutes or until they float to the top.  Transfer to a colander over a bowl to drain.  Repeat until all the batter is used up. Add butter and serve immediately or store in an airtight container in the fridge for up to 3 days.

German Cucumber-Tomato Salad
1/2c sour cream or plain yogurt
1 cucumber
12 grape tomatoes
1tsp lemon juice­
1tsp Delightful Dilly
Pinch of salt
            Combine sour cream/yogurt, lemon juice, salt and herb blend and mix well.  Peel stripes on cucumber, cut into quarters lengthwise and de-seed then slice.  Cut tomatoes in half.  Add vegetables to mixture and stir until coated with dressing before serving.

Christmas Poppy Seed Roll
(This is my paternal grandmother’s recipe)
1/2c warm milk
2 packets dry yeast
3Tbs sugar
1c butter
1c sour cream/yogurt
3 beaten eggs
6c flour
1tsp salt
4 cans poppy seed filling
            Dissolve yeast in warm milk plus sugar.  Combine butter, sour cream and eggs in a mixer then add dissolved yeast.  Mix in a combination of the flour and salt, 2c at a time and then knead for about 10 minutes until a soft dough is formed.  Divide into 4 parts and roll out each into a rectangle as thin as possible. Combine 1 egg white with water and spread over dough, then spread with canned poppy seed filling.  Roll up each rectangle like a jelly roll and pinch seams to make edges secure. Place on greased baking sheet, cover and let rise 1 hour or until doubled.  Brush with egg yolk wash and bake at 350 degree for about 35-40 minutes or until golden brown.

                                                                                                   Joyce

A CASUAL THANKSGIVING

“Let us come before him with thanksgiving

and extol him with music and song.
For the Lord is the great God,

the great King above all gods.”

Psalm 95:2-3

Our casual Thanksgiving was shared with neighbors and friends and of course included lots of herbs and spices plus a few new dishes!!  Our menu included favorites from An Herbal Thanksgiving in 2014 – Herbed Crockpot Turkey Breast, Cranberry Chutney, Butternut Squash, Sweet Potato and Apple Casserole plus Pumpkin Butter.  Our guests also contributed some unique sides such as Creamed Onions and Green Beans with Ham – Yum!

The napkins represent the turkey tail and the favors say “Plant seeds of Thanks & Giving always.”  You can find these cute acorns with toppers that you can download free on Pinterest.  I made my acorns with a Hershey kiss, nutter butter bites (instead of nilla wafer bites) and chocolate chips and sized the topper to fit my bag of 3 when printing.

Enjoy these recipes:

Stuffin Muffins: Cube a loaf of slightly dried bread, add 1Tbs fresh chopped sage and 1Tbs POULTRY PLUS and toss gently to combine.  Sauté 1c finely chopped onion and 2c finely chopped celery in a stick of butter, then combine with bread cubes.  Add 1/2c chicken broth and form into 12 balls and place in a muffin tin.  Bake covered with foil at 350 degrees for 15 min., uncover and bake another 15 min. or until browned and crunchy on the outside.

Apple Cranberry Green Salad Toss
mixed salad greens
1/2c craisins
1 apple, sliced
2 sliced green onions
1/2c candied toasted pecans
            Toss together salad greens, sliced apples, toasted nuts, craisins and sliced green onions. Serve with raspberry vinaigrette.

Individual Pumpkin Cheesecakes: Line 12 muffin cups with paper cups.  Combine 1c crushed gingersnap cookies and 3Tbs melted butter in small bowl, then divide evenly onto bottoms of each paper cup.  Bake at 325 degrees for 3 minutes.  Beat 1-8oz pkg cream cheese, 1c pumpkin, 1/2c sugar, 1tsp pumpkin pie spice, and 1tsp vanilla in mixing bowl until blended, then add 2 eggs and beat well. Spoon into paper cups and bake 20 minutes until set. Cool and then refrigerate.  Garnish with a small dollop of whipped cream.

We’ll be hosting our 1st holiday party next week and plan to use some of the leftover ingredients to make these dips and cheese ball:

Pumpkin Dip: Combine 1c Pumpkin Butter, 1-8oz cream cheese, 2/3c confectioner’s sugar, and 1/2 tsp vanilla in a food processor until smooth. Chill 2 hours. Serve with gingersnaps.

Cranberry-Pecan Cheese: Combine 1-8oz cream cheese and 2c shredded white cheddar cheese, then mix in 1c craisins, 1/2c chopped green onion, and 1/4c chopped parsley.  Form into a ball and roll in 1c chopped, toasted pecans.  Cover with plastic wrap and refrigerate overnight to blend flavors.

Buckeye Dip: In food processor, combine 1-8oz cream cheese, 1/2c butter and 1c peanut butter until smooth.  Add 2c powdered sugar, 3Tbs brown sugar, 1/4c flour and 1tsp vanilla extract.  Mix in 1 1/2c semi-sweet chocolate chips.  Serve with graham crackers or apples.

                                                                                                                                Joyce

TOP NOVEMBER RECIPES

November's tablescape features a unique turkey made of gourds, pumpkins and “Florida Fall” croton leaves in a wire turkey basket combined with traditional fall decor plus our signature coastal starfish!!

Here are the links to the top three November recipes - soups were popular - plus some additional new recipes:

Soup Fest

WHITE TURKEY CHILI

1 chopped onion
2 chopped celery stalks
1 chopped red bell pepper
1 minced garlic clove
3c chopped cooked turkey
2 (19oz) cans white beans, drained
4c turkey broth
1 (4.5oz) can chopped green chiles
1c frozen whole-kernel corn
1 1/2tsp TEX-MEX blend or ground cumin 

            In a large soup pot, sauté onion, celery, pepper and garlic in butter for 5 minutes.  Add turkey and remaining ingredients and bring to a boil.  Cover, reduce heat, and simmer 15-20 minutes.  Season with salt and pepper and serve with chopped fresh cilantro and grated cheese.  Great soup for after Thanksgiving meal!

BEEF ORZO SOUP
1 1/2lb cubed round steak
2-3 chopped carrots
2 diced celery stalks
1  chopped onion
4qts beef stock
2Tbs tomato paste
8oz Orzo pasta
            In a large soup pot, brown beef  with the onion and season with salt and pepper.  Add the broth and tomato paste and bring to a boil, skim top, lower heat to simmer and cook covered for an hour.  Add carrots and celery and simmer another 30 minutes.  Add pasta and cook until just done.  Serve with grated Parmesan cheese.

HAM-9 BEAN SOUP
1lb diced, cooked ham
1 chopped onion
3 minced garlic cloves
1 (28oz) can diced tomatoes
1 (4.5oz) can green chiles
2 bay leaves
1tsp oregano
1/2tsp savory
1/2tsp basil
1lb dried bean mixture (navy, pinto, lima, split pea, lentil, great northern, garbanzo and red beans)  

          Rinse and soak mixed beans overnight.  Drain and rinse beans and place in pot with 5c water and add bay leaves.  Bring to boil, reduce and simmer uncovered 1 hour.  Remove bay leaves and add remaining ingredients and continue to simmer for another hour or until beans are soft.  

Veggie Soups

FALL ROOTS SOUP
3-4 chopped leeks, white and light green parts only
1 1/2lb carrots, peeled and diced
1 medium rutabaga, peeled and diced
8c chicken stock
1 1/4c crème fraîche
          Sauté vegetables in butter for 10 minutes or until softened, or longer. Add stock, cover and simmer over low heat until vegetables are very tender, for about 30 minutes.  Puree the soup in a food processor or blender and return to the pot.  Whisk in 3/4 cup of the crème fraiche and season with salt and pepper.  Ladle the soup into soup bowls and garnish with a generous dollop of crème fraîche and chopped fresh parsley.

BLACK BEAN-SWEET POTATO CHILI
1 chopped red onion
1 chopped red pepper
4 minced  garlic cloves
1 large cubed sweet potato
Zest and juice of 1 lime
1 (28oz) can diced tomatoes
4 (15oz) cans black beans, rinsed and drained
1 seeded & chopped jalapeno chile pepper
1Tbs cumin
1Tbs chili powder
1tsp cocoa powder

          Sauté onion, red pepper, garlic in olive oil until soft.  Add sweet potato and lime zest, and cook 10-15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, cocoa, salt and pepper and bring to a simmer, cover, and cook for 10-15 minutes.  Serve over brown rice or with corn bread, biscuits, or taco chips.

BAKED POTATO SOUP
3 large baking potatoes, baked
1/4c butter
1 chopped onion
1 diced carrot
1 diced celery stalk
1 minced garlic clove
1/4c flour
2c vegetable broth
2c milk
toppings: chopped chives, crumbled bacon, sour cream, shredded cheddar cheese, sliced green onions

          Melt butter then add onion, carrot, celery and garlic and cook, stirring occasionally, for 1 to 2 minutes or until tender.  Stir in flour and then whisk in a combination of broth and milk.  Scoop potato pulp from 1 potato and mash, then add to soup mixture.  Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potatoes and add to soup, season with salt and pepper and heat through. Top each serving with desired toppings.

Sweet Spice Blend

Spiced Dip: Blend together 1-8oz cream cheese, 2Tbs mayonnaise, 3Tbs applesauce, 2Tbs honey and ½ tsp SWEET SPICE.  Refrigerate to blend flavors and then serve with fruit or vanilla wafers.

Spiced Shortbread:  Combine 1/4c sugar, 1Tbs SWEET SPICE, 1/2c butter, 1tsp vanilla extract and 1/8 tsp salt.  Beat at high speed until well blended.  Add 1c flour and 1/2c finely chopped walnuts then beat until smooth dough forms.  Gather into a ball, wrap in plastic and refrigerate 1 hour.  Roll out the dough, cut into diamonds, place on greased cookie sheet and bake at 350 degrees until golden, about 15 mins.  Cool on wire rack.  Melt 6oz semisweet chocolate, cool slightly then dip fork into it and wave back and forth over cookies in a zigzag pattern.  Refrigerate until chocolate is set then store in an airtight container. 

Spiced Fruit & Nuts:  Melt 1tsp butter in skillet over medium heat then add 1/4c honey and cook 2 mins.  Add 1/4c each of almonds, peanuts, pecans and walnuts with 1tsp SWEET SPICE and continue to cook for 8 mins stirring frequently.  Stir in 1/2c raisins and 1/2c dried cranberries.  Spread onto greased baking sheet to cool.

Spiced Grapes: Heat 2c red wine vinegar and 2Tbs SWEET SPICE and simmer 5 mins.   Add 3c red seedless grapes.  Turn off heat, cool then refrigerate.  Nice side dish or addition to chicken salad.

Pear Muffins: Stir together 1 3/4c flour, 1Tbs sugar, 1tsp baking powder, 1/2tsp baking soda, 1/2tsp salt and 1 1/2tsp SWEET SPICE.  Stir in 3/4c peeled, chopped pears, 1c buttermilk and 3Tbs vegetable oil until dry ingredients are moistened.  Fill greased muffin cups 2/3 full and bake at 350 degrees for 15 mins.  Serve warm

Ginger Snaps:  Combine 1/2c softened butter, 1c sugar, 1/4c molasses and 1 egg and beat well.  Stir in 3oz coarsely chopped crystallized ginger.  Combine 2 tsp baking soda, 2 1/4c flour, ½ tsp salt and 1Tbs SWEET SPICE and then add to butter mixture and mix well.  Form 1” balls, roll in a combination of 1/2c sugar and ½ tsp ginger and then place on a greased cookie sheet.  Bake at 350 degrees for 8-10 minutes.

Cranberry Franks: Combine 1 can whole cranberry sauce and 1/3c soy sauce, 1 1/2tsp SWEET SPICE and 1/2tsp dry mustard in a saucepan and bring to a boil.  Turn down heat, add 2lbs cocktail franks and simmer 20-25 mins.  Serve with toothpicks.

Fruit Dip: Combine 1/2c peanut butter, 1c vanilla yogurt and 1/2tsp SWEET SPICE until well blended.  Add 2/3c whipped topping and refrigerate.  Serve chilled with apple or pear slices, strawberries, grapes or other fruit for dipping.

Spiced Cocoa Meringues: Combine 2/3c sugar, 3Tbs cocoa powder and 1tsp SWEET SPICE and set aside.  Beat 4egg whites with 1/4tsp cream of tartar until foamy then add sugar mixture until stiff peaks form.  Transfer to large pastry bag with large star tip and pipe onto greased sheets.  Bake at 250 degrees for 1 hour, turn off and let meringues sit in oven for another half hour.  Remove and cool completely.  Melt 2 squares of semisweet chocolate and drizzle over cooled meringues.  Store in airtight container.

Pumpkin Butter Dip:  Combine 1-15oz can pumpkin, 1Tbs SWEET SPICE and 1c brown sugar in pan and cook slowly for 15 mins but do not let it boil.  Cool and freeze if desired.  To make dip, add to 8oz cream cheese and 1/2tsp vanilla. Chill 2 hours.  Serve with gingersnaps, apple slices or scones.

Spice Butter Cookies:   Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp vanilla and 1Tbs SWEET SPICE.  Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

"So whether you eat or drink,
or whatever you do, do it all for the glory of God"
I Corinthians 10:31

TOP SEPTEMBER RECIPES

September's tablescape includes lots of apples added to last month’s sunflowers surrounded by some of our coastal decor which includes oyster shell votive holders, shell covered balls, driftwood spikes and starfish!

Here are the links to the top three September recipes plus some additional new recipes:

Chutney

Red Pepper Chutney:  Coat 3 red bell peppers and 2 green onions with 2Tbs olive oil and roast until onions turn bright green and peppers are blackened and blistered.  Place peppers in bowl, cover with plastic wrap for 10 mins, then remove skin and seeds and chop roughly with the onions.  Toast 1/8 tsp cumin seeds,  1/8 tsp caraway seeds and 1/8 tsp coriander seeds in a dry skillet for 1-2 mins or until they begin to give off a nutty aroma.  Cool and then grind to powder.  Combine spices with peppers and onions then add 1Tbs minced fresh cilantro, 1Tbs white wine vinegar and season to taste with salt, black pepper and cayenne pepper. 

Strawberry Chutney:  Coarsely chop 1 pint strawberries.  Combine with 1Tbs chopped ginger root, 2Tbs brown sugar, 2Tbs vinegar, 1/2tsp each cinnamon & coriander, 1/4tsp grated nutmeg, 1/8tsp each cloves, cardamom, salt and red pepper, 1tsp grated lemon peel and 1/3c raisins.  Simmer 15 mins over low heat stirring frequently.  Remove from heat and add 1/4c chopped walnuts.  Cool and store in refrigerator.

Sage & Apple Chutney:  Mix 2 1/2lbs chopped tart apples, 1/3c sliced onion, 1c apple cider, 1/2c minced fresh sage, 1/2c brown sugar, 1/3c dried cherries, 1/3c chopped dates, 6Tbs white wine vinegar and 2 minced cloves garlic in heavy saucepan and cook until thick.  Serve with poultry.

Pineapple Chutney:  In a medium saucepan, combine 2c cubed pineapple, 1/2c chopped onion, 1/2c pineapple juice, 1/3c raisins, 2Tbs brown sugar, 1Tbs white wine vinegar, and 1tsp ground cumin and bring to a boil. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in 2Tbs chopped fresh cilantro.

Blueberry Chutney:  Combine 2c fresh or frozen blueberries, 1/2c brown sugar, 1/3c chopped onion, 1/4c golden raisins, 3Tbs cider vinegar, 1 ½tsp grated ginger, ¼tsp salt, ¼tsp cinnamon, 1 minced garlic clove, 1/8 tsp crushed red pepper and a dash of cloves in saucepan and bring to boil.  Reduce heat and simmer 25-30 mins or until thickened.  Cool, pour into air-tight container and refrigerate for up to 3 weeks.  Serve warmed, chilled or at room temperature. Great with grilled chicken.

Avocado Savories

Avocado Bacon and Eggs:  Cut avocado in half and remove pit.  Scoop out center of each half a little bigger than egg and place in muffin cup to stabilize.  Crack 2 eggs and add to avocado halves, sprinkle with 1Tbs cheese and 1 crumbled cooked piece of bacon.  Bake at 400 degrees for 15 mins.  Serve warm.

Crispy Baked Avocado Fries:  Squeeze juice of ½ fresh lime on 2 large sliced avocados.  Season with salt, pepper, then dredge in 1/4c flour, dip in 1 slightly beaten egg and coat in 1c panko breadcrumbs.  Place in a single layer on the greased sheet pan greased with 1Tbs olive oil and drizzle with additional olive oil.  Bake at 400 degrees for 15-20 minutes or until the avocados are golden and crispy.  Serve with your favorite dip!

Tomato Avocado Salad:  Place 1lb chopped Roma tomatoes, 1 sliced cucumber, ½ sliced red onion, 2 diced avocado, and 1/4c chopped cilantro into a large salad bowl.  Drizzle with 2Tbs olive oil and 2Tbs lemon juice.  Toss gently to combine and then just before serving toss with 1tsp sea salt and 1/8 tsp black pepper.

Avocado Caprese Chicken:  Mix together 1 1/2tsp ITALIAN PESTO, 1/2tsp salt and 1/4tsp pepper and sprinkle over both sides of 2 butterflied and halved boneless skinless chicken breasts.  Heat 2Tbs olive oil in a 12­ inch skillet, add chicken and cook 5 minutes. Rotate and cook opposite side until chicken has nearly cooked through, about 5 minutes,  then add two slices of mozzarella to the top each cutlet, one avocado slice, and 2 tomato slices.  Cover pan with lid and allow to cook 2 minutes longer until cheese has melted and chicken registers 165 in center. Sprinkle chicken with pepper, drizzle with 1Tbs balsamic glaze and sprinkle with 1/3c chopped fresh basil. Serve warm.

Creamy Avocado and Spinach Pasta:  Cook 10oz fettuccine pasta according to the instructions. While pasta is cooking, add 1 clove garlic, 1 avocado, 1c fresh spinach, ½c pecans, ¼c basil, ¼c grated Parmesan cheese and 1Tbs fresh lemon juice to a blender and blend until it turns into a smooth sauce.  Start with ¾c of pasta water and add more as needed to get the right consistency.  Toss the pasta with the sauce in a bowl and serve immediately.

Plus a sweet:

Healthy Avocado Brownies:  In a food processor combine 1 avocado, 1/2c unsweetened applesauce, 1/2c maple syrup and 1tsp vanilla extract until smooth, then pour into a bowl and whisk in 3 eggs.  Add 1/2c coconut flour, 1/2c unsweetened cocoa powder, 1/4tsp sea salt and 1tsp baking soda and stir until well ­combined.   Grease an 8 x 8 inch baking dish and add batter.  Bake at 350 degrees for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake­like brownies).   Allow to cool for 20 minutes.  Keep in an airtight container.

Brunch Tea Time

Baked Egg “Cups” - Choose one or more of the following “cups” to prepare your baked eggs in:

• Bread – Press down a rectangle in each bread slice on a greased cooking sheet with a teaspoon, season with salt & pepper, butter edges, add and season egg, and sprinkle edges with grated cheese.  Bake at 350 degrees until egg appears fried, approximately 10 mins.
• Baked Potato – Bake potatoes, cut off top and remove potato leaving a thick shell.  Add shredded cheese and an egg, then sprinkle with crumbled bacon, herbs and a little more cheese.  Bake at 350 degrees until egg is cooked, approximately 10-15 mins.
• Ham/Turkey Slices – Line muffin tins with slices of meat, add a combination of scallions, chopped pepper and chopped tomato, then add egg and bake at 350 degrees until egg is cooked, approximately 10-15 mins.
• Tomato - Place 3 large Roma tomatoes, halved and seeded in muffin tins.  Add eggs in the cavity of each tomato and season with salt and pepper. Bake at 350 degrees until egg is cooked to your preference - 6-7 minutes for runny, 8-10 for soft set, 12-15 for fully cooked.  Remove from oven and top with fresh chopped herbs and serve on a toasted bagel.

Sugar-n-Spice French Toast Sticks: Preheat electric griddle.   Combine 3 eggs, 1c milk, 2Tbs brown sugar, 1Tbs sugar, 2tsp vanilla extract, and 1Tbs SWEET SPICE then whisk until combined.  Butter the griddle then dip 4 slices Texas toast or thick-sliced French bread sliced into 1-inch wide strips into the coating mixture for about 5 to 10 seconds and cook for 3 mins. per side or until browned, adding more butter as needed.  Serve immediately with maple syrup or your favorite topping.

Banana Oat Breakfast Cookies:  Mix 1tsp vanilla extract & 1-2tsp cinnamon into 1c applesauce.  Blend applesauce with 1 1/2c oatmeal, 2 ripe bananas, 1/3c raisins/craisins and 1/4c chopped toasted walnuts and then let sit for 10 minutes.  Drop cookie dough onto a parchment paper lined cookie sheet and flatten into rounds.  Bake at 350 degrees for 20 - 30 minutes, or until golden.  Remove from oven, let rest on cookie sheet for 5 minutes, then move to cooling rack.  Store in a covered container.

Breakfast Banana Split:  Arrange 1 lengthwise sliced banana on each plate. Scoop 1c vanilla Greek yogurt on top of the bananas. Drizzle with blueberry-strawberry sauce and sprinkle with 1/4c toasted walnuts and additional sliced fresh fruit!
               Blueberry-Strawberry Sauce:  Combine 1/3c sugar and 1/3c water in a small sauce pan and heat on medium. Stir in 1/2c fresh blueberries and 1/2c fresh sliced strawberries and stir well. Bring the mixture to a light boil and simmer for about 5 minutes.  Cool.  Pour mixture into a blender and puree until smooth.

"So whether you eat or drink,
or whatever you do, do it all for the glory of God"
I Corinthians 10:31