6 tablespoons butter, divided
1 medium Roma tomato, seeded and finely chopped 1/2 cup onion, finely minced 1- 4ounce can diced green chiles, drained 1 teaspoon turmeric 1/2 teaspoon hot paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/4 cup flour 4 ounces monterey jack cheese 4 ounces mild cheddar cheese 1 cup heavy cream 2 cups buttermilk 2 tablespoons olive oil salt and pepper to taste In a large skillet over low heat, melt 4 tablespoons butter. Add the onion, tomato, green chiles, turmeric, paprika, cayenne and garlic powder. Cook until the onion is completely soft. Add the remaining 2 tablespoons butter and the flour and continue to cook on low for another 2 minutes. Add the cream and buttermilk and stir to combine. Add the cheeses and continue stirring until mixture is smooth and cheeses are melted, about 10 minutes. Transfer the sauce to a blender (or use an immersion blender) and pulse until the sauce is completely smooth. With the blender going, drizzle in the olive oil and continue to blend. Season with salt and pepper. Serve with chips. Store in a sealed jar. To reheat, place in the microwave for one minute, stir and finish heating another minute . *Tastes even better the next day, so make it the day before you plan to use it.
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2 1/2 cups water
1 teaspoon salt 1 1/2 cups quinoa, rinsed 1/2 cup natural peanut butter 2 tablespoons chili oil 2 tablespoons soy sauce juice from 1 lime 1/2 teaspoon ground ginger 2 teaspoons sesame seeds 2 tablespoons sriracha (optional) 1/2 teaspoon salt 2 medium carrots, diced small 1/2 small red onion, diced 1/4 cup chopped fresh cilantro 1 can water chestnuts, drained 2 cups sugar snap peas 2 large handfuls fresh spinach, coarsely chopped Bring the water and 1 teaspoon salt to boil in a medium saucepan. Add the quinoa and reduce the heat to simmer. Cover pot and let cook for 10 minutes, or until quinoa is cooked through and tender. Meanwhile in a large bowl, whisk together, peanut butter, chili oil, soy sauce, lime juice, sriracha, ginger and sesame seeds until smooth and combined. When quinoa is done, add it to the peanut butter mixture. Stir to completely cover quinoa. Add carrots, red onions, snap peas, water chestnuts, spinach and cilantro. Stir to combine. Season with salt, if needed. Garnish with chopped peanuts. Serve warm or room temperature. 
1/2 cup sugar
1/3 cup red wine vinegar 3 cloves garlic, minced 1/2 teaspoon ginger 1 teaspoon cumin 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon cayenne pepper 1 pound bag rhubarb, frozen 1/2 cup red onion, diced 1/2 cup golden raisins In a large saucepan, combine sugar, vinegar, garlic, ginger, cumin, cinnamon, cloves and cayenne pepper. Whisk to combine and cook over low-medium heat until sugar is dissolved. Add the rhubarb, onion and raisins. Cook over medium heat until rhubarb softens and mixture is thickened. 
Put oven rack in middle position and preheat oven to 200°F. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat. Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage. Serve chicken with sauce. 
2 1/4 cups whole wheat flour
3/4 cup flour 1 1/4 tablespoons baking powder 1 1/4 cup peanut butter 1 cup milk Combine the flours and baking powder. In a mixer bowl, combine the peanut butter and milk until smooth and combined. Add the flour. Knead dough by hand and roll out on a floured surface. Cut out treats and bake on aluminum foil lined baking sheets at 400 degrees for 15-17 minutes. Let cool on wire racks. 
3/4 cup unsalted butter, softened
1/2 cup brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1 teaspoon rum 1/2 cup eggnog 2 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in the vanilla, rum and eggnog. In a large bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon. With the mixer on low speed, slowly add the flour mixture and mix just until combined. Drop dough by heaping tablespoons onto parchment lined baking sheets. Bake 11-13 minutes. Cool on cookie sheet, then transfer to wire rack to cool completely. Eggnog Frosting 3 cups powdered sugar 1 teaspoon rum 4 or 5 tablespoons eggnog ( more or less as needed) Combine all ingredients in a bowl and beat until combined and smooth. Frost cooled cookies with frosting and then sprinkle with nutmeg. 
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar, packed 1 egg 1 1/2 teaspoons vanilla 1 (3.4 ounce) box Instant Vanilla Pudding Mix 3/4 teaspoons baking soda 1 teaspoon kosher salt 2 cups flour 1 1/2 cups M & M candies Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar beating until light and fluffy. Add the egg and vanilla and continue mixing. Mix in the vanilla pudding, baking soda and salt. Mix until combined, scraping sides as needed. Add the flour and mix just until combined. Stir in the M & M candies. Using a scoop, scoop dough onto a parchment lined baking sheet about 2 inches apart. Press some extra M & M candies into the tops of each cookie. Bake for approximately 10 minutes or until edges begin to turn light brown. Allow to cool on the baking sheet for 5 minutes and then transfer to wire rack to cool completely. 
1 cup butter, softened
1 1/2 teaspoons vanilla 1/4 cup + 2 tablespoons confectioner's sugar 2 cups flour 1 cup chopped pecans (can substitute walnuts or almonds) 1/2 cup confectioner's sugar, sifted for decoration Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, vanilla and confectioner's sugar until smooth. Add the flour and mix just until blended. Mix in the chopped nuts. Roll into 1 inch balls and place them 2 inches apart on a parchment lined (or ungreased) cookie sheet. Bake for 12 minutes. Remove to wire rack to cool. When cool, roll in remaining confectioner's sugar. 
FOR THE BARS
1 cup butter, softened 1 cup brown sugar, packed 1/3 cup sugar 3 large eggs zest from one orange 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon ground ginger 1 cup fresh cranberries, chopped coarsely 3/4 cup white chocolate chips Preheat the oven to 350 degrees. Line a 15x10inch sheet pan with parchment and lightly spray with cooking spray. In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs and orange zest and mix until eggs are incorporated. Add the flour, baking powder, ginger and salt. Mix just until incorporated. Fold in the cranberries and the white chocolate chips. Spread the batter into the prepared pan. Bake for 20 minutes or until edges are lightly browned. Don't overbake. Remove to cool on a wire rack and let cool completely. FOR THE FROSTING 3 ounces cream cheese, softened 2 tablespoons butter, softened 3 cups powdered sugar juice from 1 orange In a bowl with the electric mixer beat the cream cheese and butter together. Add the sugar and orange juice and beat until frosting is fluffy and spreadable. (More or less sugar may be added depending on the amount of juice from the orange). Spread over cooled bars. FOR THE TOP 1/3 cup dried cranberries, chopped zest from 1 orange 1/3 cup melted chocolate chips Sprinkle the cranberries and zest over bars. Drizzle with melted chocolate, if desired. 
2 cups butter, softened
2 cups sugar 2 eggs 2 teaspoons vanilla 6 cups flour 3 teaspoons baking powder 1 teaspoon salt Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and vanilla. Mix well. In another bowl, combine flour, baking powder and salt. Whisk. Add the dry ingredients slowly to the butter mixture. Mix just until the dough is combined. Remove the dough from the mixer bowl and wrap in plastic wrap. Chill for at least 1 1/2 hours. Roll the dough out to desired thickness and cut into shapes. Bake on a parchment lined baking sheet for 8 to 10 minutes, just until the edges are beginning to turn light brown. Cool on a wire rack. Decorate with Royal Icing. |
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