TOP DECEMBER RECIPES

December’s "White Christmas" tablescape includes pyramid trees and coastal decor plus a hint of Spode Christmas with lots of candles!!

         

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

Biscotti

EGGNOG BISCOTTI
1/2c butter
1c sugar
2 eggs
1/2c eggnog
1tsp rum extract
3 1/4c flour
2tsp baking powder
2tsp fresh nutmeg
1/2tsp salt
            Combine butter, sugar and eggs until well blended then add eggnog and extract.  Combine dry ingredients and add to butter mixture in small batches until well blended.  Divide dough in half and shape into a long roll on a floured surface, then place on greased or parchment lined baking sheet.  Press down each roll to ½” then bake at 350 degrees for 25 minutes or until golden brown.  Cool 10 minutes then cut into ½” diagonal slices and return to baking sheet, cut side down.  Bake 10 minutes, turning once, then transfer to wire racks to completely cool.  Drizzle with a combination of 1c powdered sugar, 1/2tsp rum extract and enough eggnog to create the right consistency.

ALMOND BISCOTTI
2/3 toasted almonds, chopped
2 eggs
1tsp almond extract
2/3c sugar
1 1/2c flour
1tsp baking powder
1/4tsp salt
            Beat eggs until fluffy, then gradually beat in almond extract and sugar until mixture is thick and lemon colored.  Fold in combination of dry ingredients just until combined, then fold in the almonds.  Spoon half of the dough down center of a greased cookie sheet to make a log.  Bake at 350 degrees for 30 minutes, then remove from oven and cool 5-10 minutes.   With a serrated knife, cut each log diagonally into ½” slices. Place the slices, flat sides down, back on cookie sheets and return to oven for 10 minutes, turning once to brown both sides.  Remove to racks and cool completely.  Store in a tightly covered container.

CHAMOMILE BISCOTTI

1Tbs chamomile

1 orange, zest + juice

2/3c sugar

2 eggs

3Tbs honey

1/2tsp vanilla extract

2 1/4c flour

1tsp baking powder

1/2tsp baking soda

1/4tsp salt

            Steep chamomile in 1/4 c boiling water and the orange juice for 10 minutes, then strain and cool.  Whisk together sugar and eggs, then stir in honey, vanilla, zest  and 1Tbs of the chamomile tea mixture.  Add in the combination of dry ingredients, folding just until combined.  Divide batter in half and form each into a log and place on greased cookie sheet.  Bake at 350 degrees for 30 mins.  Allow to cool 10 mins., reduce oven  temperature to 325 degrees and cut logs diagonally into 1/2 “ slices.  Return to cookie sheet and bake for another 10 mins., turning once.  Cool then drizzle with a combination of 1 c confectioner’s sugar and 2Tbs of the chamomile tea mixture.

Eggnog Treats

Eggnog Pound Cake: Combine 1 1/2c flour, 1tsp baking powder, 1/4tsp salt, 1/2tsp fresh grated nutmeg and 1c sugar in a mixer.  Add 1/2c softened butter and mix on low speed until it holds its shape when pinched together.  Combine 2 eggs, 1tsp vanilla, and 3/4c eggnog and then gradually add to the flour mixture and then mix on medium high until very light and fluffy.   Spoon batter into greased loaf pan and bake at 350 degrees  for 50-­55 minutes, until toothpick inserted in center comes out clean.  Remove from pan and allow to cool fully on rack.   Glaze with a combination of eggnog and powdered sugar, then sprinkle with candied pecans

No Bake Eggnog Bites: Combine 1 3/4c quick oats, 1/4c flour, 2Tbs brown sugar, a pinch of sea salt, nutmeg and cloves and mix well.  Heat 1/4c nut butter with 1/4c honey in microwave, then add to dry mixture with 1/4c eggnog and mix well.  Using your hands, form into small bite sized balls. Roll balls in nutmeg/sugar mixture and place on a tray.  Refrigerate for at least 10 minutes to firm up.

Eggnog Cheesecake Crumble Bars: Beat together 1 vanilla cake mix, 1/3c melted butter, 1/3c eggnog, and 1/2tsp rum extract until a soft dough forms.  Press half the mixture into the bottom of a greased 8x8 baking dish.  Beat 1(8oz) cream cheese and 1/4c sugar until creamy, then add 1/4c eggnog, 1/4tsp fresh grated nutmeg, and 1/2tsp rum extract and beat again. Pour onto the crust in the pan and then crumble the rest of the dough over the top. Bake at 350 degrees for 40 minutes.  Cool completely then drizzle with a combination of powdered sugar and eggnog and sprinkle with nutmeg.  Store in a sealed container in the refrigerator.

Eggnog Fudge: Combine 1/2c butter, 2c sugar, and 3/4c eggnog and bring to a boil.  Cook until the temperature reaches 234 degrees on a candy thermometer.  Remove from heat and stir in 2c white chocolate chips until melted.  Stir in 1(7oz) jar marshmallow creme, 2tsp vanilla, and 1/2tsp fresh grated nutmeg.  Evenly spread into a foil lined and greased 9x9 pan. Garnish with more grated nutmeg if desired.

Eggnog Bread Pudding: Generously butter 1 loaf of French bread cut into slices, then cube the slices and pile into a 2-quart baking dish.  Heat 3c eggnog and 2c milk until bubbling but not boiling.  Combine 5 eggs, 4 egg yolks, 1c sugar, 1tsp rum extract and pinch salt and whisk until light and frothy. Whisk one cup of the eggnog mixture into the eggs to warm them, then whisk in the remaining eggnog mixture. Pour the custard over the bread cubes, and gently mash down with your hands to make sure all of the bread gets saturated.  Chill overnight in the refrigerator.  Place the casserole dish inside of a large roasting pan and transfer to the oven, then carefully pour boiling water into the roasting pan, so that it comes halfway up the sides of the baking dish.  Bake at 360 degrees for 45-50 minutes, until the custard is set and the top is light golden brown. Remove the roasting pan from the oven, then carefully lift the casserole dish out of the water and cool for 5 to 10 minutes before serving sprinkled with powdered sugar.

ChristmasTea Cookies

PUMPKIN PIE COOKIES
2c flour
1/2tsp cinnamon
1/4tsp baking powder
1/4tsp salt
1c butter
1 1/4c sugar
1 egg
1/4tsp vanilla extract
1/4tsp almond extract
1c canned pumpkin
1tsp pumpkin pie spice                  
1/4c brown sugar
            Cream butter and sugar until light and fluffy.  Combine egg and extracts, add to creamed mixture, and then add the combined dry ingredients.  Roll out between sheets of parchment paper to 9"x12" rectangle and place in freezer for 15 minutes.  Combine the pumpkin, spices and 1/4c brown sugar.  Remove dough from freezer and thinly spread filling over the dough.  Start at one end and roll up keeping it tight and even.  Wrap in parchment and place back in the freezer for an hour.  Slice cookies 1/4" thick and place on a greased cookie sheet and sprinkle with more brown sugar.  Bake at 350 degrees for 8-10 mins.  Cool.  Serve with a dollop of whipped cream and a sprinkle of nutmeg!

TRIPLE GINGER COOKIES
2 1/2c flour
1/3c minced crystallized ginger
2tsp baking soda
1/4tsp salt
3/4c butter
1c brown sugar
1 egg
1/4c light molasses
1 1/2tsp finely grated fresh ginger
1 1/2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground cloves
1/3c sugar
            Combine in medium bowl. Beat butter until creamy and light, then gradually beat in brown sugar until creamy. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves until well blended.  Add mixture of flour, crystallized ginger, baking soda, and salt until just blended.  Roll 1Tbs dough into ball, then roll in sugar to coat and place on a parchment lined baking sheet.  Repeat, spacing cookies 1 1/2 to 2 inches apart.  Bake cookies at 350 degrees until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely, then store in airtight containers at room temperature.

PEPPERMINT SHORTBREAD
3⁄4c butter
9Tbs sugar
11⁄2Tbs brown sugar
1 egg
1⁄4tsp vanilla extract
2c flour
2Tbs finely chopped fresh peppermint leaves
1⁄8tsp salt
            Cream butter and sugar until light and fluffy, then beat in egg and extract. Add flour, peppermint leaves and salt. Divide dough into three portions, roll into logs, wrap in plastic wrap and chill for 1 hour or until firm. Unwrap dough, slice into 1⁄4-inch-thick slices and place on greased baking sheets. Bake at 350 degrees for 8-10 minutes, until bottom edges are just barely brown.

GINGERBREAD CRINKLE COOKIES
3c flour
3/4c brown sugar
3.4tsp baking soda
1Tbs cinnamon
1Tbs ginger
1/2tsp cloves
1/2tsp salt
12Tbs butter, cut into cubes
3/4c molasses
2Tbs milk
1/2c sugar
1/2c powdered sugar
            Combine flour, sugar, baking soda, spices, sugar and salt in a food processor.  Add butter pieces and process until the mixture is sandy and resembles fine meal, then add molasses and milk until thoroughly combined.  Divide dough in half and working with one portion at a time, shape the dough into two round disks. Cover and refrigerate the dough 2 hours or overnight.  Roll dough into 1” balls, roll in sugar, then roll in powdered sugar and place on greased cookie sheet.  Bake at 350 degrees for 10-12 minutes.   Cool the cookies 2 minutes, then remove the cookies to a wire rack to cool completely.

CHOCOLATE ORANGE COOKIES
1c sugar
2/3 butter
1Tbs grated orange peel
1 egg
1 1/2c flour
1/3c cocoa powder
1/4tsp salt
1/4tsp baking powder
1/4tsp baking soda
1c semi­sweet chocolate chips
            Combine sugar with the butter, orange peel and egg.  Stir in flour, cocoa powder, salt, baking powder, and baking soda.  Stir in chocolate chips.  Roll into 1­ ½” balls and roll in a combination of 1/3c sugar and 1tsp grated orange peel.  Place on a greased baking sheet and flatten with the bottom of a glass.  Bake at 350 degrees for 9-­11 minutes until the edges are just starting to crisp, but the centers are still a little soft.  Let cool slightly, then transfer to a wire rack to cool.

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

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 OCTOBER RECIPES

October is the month for pumpkins – patchwork, burlap and chalk painted!  Pumpkins are featured in this month’s tablescape with fall leaves and our signature country-coastal decor! 

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

Seafood Tea Sandwiches

Crab Tea Sandwiches: Combine 1lb crabmeat with 2 finely diced celery stalks and 1Tbs minced green onion then mix well.  Add 8oz softened cream cheese, 8oz sour cream, 2Tbs hot sauce, 1tsp brown mustard to crab mixture and mix thoroughly until well blended then season with salt and pepper.  Refrigerate overnight then make sandwiches, remove crusts and cut into desired shapes.

Shrimp & Dill Tea Sandwiches:  Combine 8oz cream cheese, 4-6oz cooked shrimp, 1/2c finely chopped celery, 1Tbs DELIGHTFUL DILLY, 3Tbs mayonnaise, squeeze of lemon and dash of Worcestershire sauce in a food processor.  Refrigerate overnight.  Spread on Party Rye Bread slices and garnish with a sprig of fresh dill.

Lobster & Sun-dried Tomato Tea Sandwiches:  Combine 1tsp sun-dried tomatoes, 1 chopped celery rib and 1/2tsp lemon zest in food processor and then remove to bowl.  Pulse 6-8oz cooked lobster until light and fluffy in consistency and then add to sun-dried tomato mixture with 1-2Tbs mayonnaise, 2 drops red pepper sauce, dash of chili pepper and salt & pepper to taste.  Refrigerate overnight then make sandwiches, remove crusts and cut into desired shapes.

Tuna & Goat Cheese Tea Sandwiches:  Combine 2-6oz drained water-packed tuna, 1/4c mayonnaise, 1tsp LEMON PEPPER and 1/2c crumbled goat cheese. Refrigerate overnight then make sandwiches, remove crusts and cut into desired shapes.  Make sandwiches, remove crusts and cut into desired shapes.

Salmon Tea Sandwiches:  Combine 1c salmon, 1/4c mayonnaise and FISHERMAN’S CHOICE until creamed.  Spread on bread slices and top with fresh dill and very thin slices of cucumber, remove crusts and cut into desired shapes.

Thumbprint Cookies

BASIC THUMBPRINTS: Mix 1c butter, 1/2c powdered sugar and 1tsp vanilla until fluffy then add 1/8 tsp salt and 2 ¼ c flour.  Refrigerate for a hour.  Roll dough into balls then place on greased cookie sheet and press centers with your thumb to make an indentation and bake at 350 degrees for 10-12 mins.  Cool and then fill with jam or jelly.

            Spice:  Add 1 ½tsp SWEET SPICE gourmet blend and roll in powdered sugar before baking
Filling: Blend together 4oz cream cheese, 1/3c powdered sugar, 1/2tsp vanilla and 1tsp SWEET SPICE.

            Russian:  Add 1/2c chopped pecans and roll in powdered sugar before and after baking
Filling: raspberry jam

            Almond:  Add 1/2c finely chopped almonds
Filling: melted chocolate & finely chopped almonds

            Lemon:  Add 1Tbs lemon juice and 1Tbs lemon zest
Filling: raspberry jam or lemon curd

            Red Velvet:  Add 1Tbs red food coloring and 3Tbs cocoa powder
Filling: cream cheese icing

            Samoa: Roll balls in lightly beaten egg and dip in a combination of 2c toasted coconut and 1c shredded sweetened coconut.
Filling: caramel drizzled with chocolate

SAVORY THUMBPRINTS: Combine 8oz grated cheddar cheese, 1/3c butter, 1/2c grated Parmesan cheese and 1 egg yolk in a food processor until blended.  Add 1 1/4c flour, 1/4tsp cayenne pepper and 1/4tsp salt until dough forms a ball.  Chill 1 hour then roll into 1” balls, dip in beaten egg white and roll in 1 1/4c ground toasted pecans, place on greased cookie sheet and press centers with your thumb to make an indentation.   Fill indentation with jalapeño pepper jelly and bake at 350 degrees for 10-12 mins.  Cool and store in an airtight container for up to 2 days.

Decorated Tea Cakes

MARSHMALLOW FLOWERS – Cut marshmallows diagonally,
dip in sparkling sugar
and push into icing with colored side up from outside to center.

STRAWBERRY BUTTERFLY – Cut strawberry into slices and
cut a slivers from the outside edges. 
Arrange sliver in center for body and use 2 slices to form wings.

GERMAN CHOCOLATE – Ice german chocolate cupcakes 

with traditional coconut pecan icing and decorate with a cherry

PINEAPPLE FLOWERS – Slice fresh pineapple very thin and
bake slowly at low heat to dry them out.

CUT OUTS - Cut the tops off, add a layer of frosting,
punch a shape using a cookie cutter, then replaced the top

"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