Happy 2015!! - Some of my Favorite Dishes

I am posting this a few days early, because obviously it's not the new year just yet, but I was done writing and wanted to get it posted.  I hope you all had a delicious and wonderful Thanksgiving, Christmas and New Years Eve.  Can you believe we are already celebrating the new year of 2015?  Here in Colorado we've had lots of beautiful snow and cold crisp days.  My husband and I have been up in the mountains, enjoying all winter has to offer.  Dining out, well of course that is one of our favorite pastimes.  Have been enjoying all sorts of wonderful restaurants; Vietnamese, Greek, Chinese, American comfort, Thai, Fondue, Dim Sum, Brazilian, Mexican, Soul, Southern and Indian just to name a few.

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire; it is the time for home." - Edith Sitwell

Please enjoy the comforting recipes listed below and let's all pray 2015 is glorious!

One thing I absolutely love is crisp tater tots smothered with rich, creamy spicy sausage gravy with a couple of poached eggs on top with a sprinkling of fresh snipped chives.  mmmmmm, but some things are not meant to be shared.  Simple decadence at it's finest!

Easy Flavorful Drop Biscuits with Savory Butter

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. baking soda

1/3 cup cold butter, cubed

1 1/4 cups buttermilk

1 1/4 cups Italian blend cheese, shredded

2 scallions, finely minced

1 Tbl. butter, melted

1 1/2 Tbl. pesto

Butter

Softened butter
1 tsp. each; dried marjoram, rosemary and thyme
2 Tbl. fresh parsley, finely chopped
1/2 tsp. garlic powder
2 tsp. fresh lemon zest

Preheat oven to 450 degrees.  Biscuits; into a large bowl add flour, baking powder, salt and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse crumbs.  Stir in cheese and scallions.  Into a bowl whisk buttermilk and pesto until well combined, then stir into flour mixture to just moisten.  Drop by large spoonfuls 2-inches apart onto ungreased baking sheet.  Bake about 12 minutes or until golden brown.  Remove to cooling racks.  Butter; into a bowl add soft butter, with zest, herbs and mix well to combine.  Serve with biscuits.

Apple Cheddar Muffins

1 1/2 cups all purpose flour

1/4 cup old fashioned rolled oats

1 large green apple, peeled and small dice (spritz with a touch of fresh lemon juice to prevent browning)

1 cup white cheddar cheese, grated

1 Tbl. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

freshly ground black pepper

1/8 tsp. cardamon

1/4 tsp. allspice

1/2 tsp. fresh rosemary, minced

3/4 cup milk

2 eggs, beaten

1/2 stick butter, melted

Preheat oven to 400 degrees.  Into a large bowl combine flour, oats, sugar, baking powder, baking soda, salt, pepper, cardamon, allspice and rosemary.  Into another bowl whisk milk, eggs and melted butter.  Stir in apples and cheese.  Add egg mixture to flour mixture and stir just to combine.  Pour into greased or paper lined muffin cups.  Bake for about 15 to 20 minutes or until pick inserted in center comes out clean.  Cool in pan for 3 minutes then turn out onto wire rack.

Sun Dried Tomato Dip - delicious

1/2 cup sun dried tomatoes in oil, drained

1/2 cup roasted red peppers, drained

1 (8 oz.) package cream cheese

1/4 cup walnuts, lightly toasted

1 garlic clove, crushed

1/2 Tbl. red wine vinegar

1/2 tsp. red pepper flakes

salt and freshly ground black pepper

Into a food processor add ingredients and process until smooth, then pour into a pretty serving bowl and garnish with fresh parsley.  Serve with crackers or toasted baguette slices or fresh vegetables.

Champagne Cocktail

3 cups chilled cranberry juice

1/4 cup fresh orange juice or orange liqueur

2 Tbl. grenadine syrup

1 (750 ml.) bottle champagne

Combine cranberry juice, orange juice and grenadine in to a pitcher and stir to combine.  For each serving fill a chilled champagne flute half full of cranberry juice mixture, top with champagne and stir gently to mix.

Artichoke Salad - this is so good and came from a catering friend, Lynda

4 (9 oz.) boxes frozen artichoke hearts, defrosted and patted dry with paper towels

salt and freshly ground black pepper

1 large shallot, minced

3 Tbl. fresh lemon juice

1/2 cup olive oil

1 tsp. Dijon

6 Tbl. champagne vinegar

1/4 cup fresh basil

6 Tbl. capers, drained

2 small jars roasted red peppers, drained and sliced

1/2 red onion, finely chopped

1/2 cup fresh parsley, chopped

1/2 tsp. red pepper flakes

Preheat oven to 350 degrees.  Place the artichoke hearts onto a baking sheet and drizzle well with olive oil.  Season with salt and pepper, tossing to combine.  Place into oven for about 25 minutes.  For dressing;  into a food processor add shallot, lemon juice, mustard some salt and pepper and 1 Tbl. vinegar, processing for about 5 seconds.  Add the basil and process into a puree.  With motor running slowly pour in 1/2 cup olive oil and puree.  Place the roasted artichokes into a large bowl and toss with just enough vinaigrette to moisten.  Add capers, red peppers, red onion, parsley and 4 Tbl. of vinegar and red pepper flakes.  Sprinkle with salt and pepper and let stand for about 20 minutes for flavors to develop.

Southwestern Frittata

12 corn tortillas, good quality ones, sliced into 1-inch strips

14 oz. green chilies, diced

1/4 cup fresh cilantro, chopped

3 cups pepper jack cheese, grated

1 cup white onion, small dice

4 scallions, sliced including green part

4 Roma tomatoes, diced

11 eggs, beaten

3/4 cup whole milk

1/2 tsp. cumin

salt and freshly ground black pepper

Tabasco

1/2 cup sharp Cheddar cheese, shredded - see Note

Salsa - garnish

Sour cream, garnish

Fresh cilantro, chopped - garnish

Spray a 13x9 baking dish.  Mix the onion, cilantro and scallions with the grated cheese.  Place 1/3 of the green chilies over the bottom of pan with 1/3 of the diced tomatoes.  Top with 4 corn tortillas.  Cover with one cup of the cheese mixture and repeat layering up ingredients.  Into a bowl whisk the eggs, milk, salt, pepper, cumin and Tabasco.  Slowly pour egg mixture over top layer of frittata.  Cover with foil and refrigerate overnight.  In the morning preheat oven to 350 degrees.  Remove foil and bake for 45 minutes or until lightly browned and bubbly.  Note:  about 10 minutes before it's done, remove and sprinkle with the cheddar cheese.  Remove from oven and sprinkle with fresh cilantro and serve with salsa and sour cream.  If desired, you can also add 2 cups cooked bacon or cooked ground sausage to dish while you are layering.  Serve with fresh fruit and crisp hash brown potatoes.

Eggnog Muffins

3 cups all purpose flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 tsp. freshly grated nutmeg

1 egg

1 3/4 cup commercial eggnog (good quality)

1/2 cup vegetable oil

1/2 cup currants

1/2 cup pecans, lightly toasted and rough chopped

Preheat oven to 350 degrees.  Into a large bowl combine flour, sugar, baking powder, salt and nutmeg.  Into another bowl whisk egg, eggnog and oil, then stir into dry mixture until just moistened.  Fold in currants and pecans.  Fill greased or paper lined muffin tins 3/4 full and bake for about 20 to 25 minutes.  Remove from oven and place onto cooling rack.

Pumpkin Scones

1 3/4 cups all purpose flour

4 tsp. baking powder

3/4 tsp. salt

1/4 cup sugar

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 cup shortening, chilled

1/2 cup currants

1 cup canned pumpkin

melted butter

sugar

Preheat oven to 450 degrees.  Into a large bowl add flour, baking powder, salt, sugar, cinnamon and ginger. Cut in shortening with a pastry blender until mixture resembles coarse meal.  Add the currants and pumpkin blending well.  Turn out onto a lightly floured board and pat into a circle.  Brush with melted butter and sprinkle on sugar. Cut into 6 wedges and place on ungreased baking sheet baking for 20 to 25 minutes.  Remove from oven and serve warm.  Great served with some fresh homemade apple butter on top.

Breakfast Sausage Pie - easy and really good

1 lb. ground sausage

2 tsp. poultry seasoning

Tabasco

3 cups frozen O'Brien potatoes

5 scallions, thinly sliced including green part

2 Tbl. milk

6 oz. cream cheese, soft

1/2 cup sharp cheddar cheese, grated

salt and freshly ground black pepper

3 Tbl. butter, melted

Batter

3/4 cup biscuit mix (such as Bisquick and you can use gluten free)

1/3 cup milk

2 eggs

Tabasco

Preheat oven to 375 degrees  Into a saute pan add sausage and cook until brown and cooked through, drain well and pat dry with paper towels. Grease a deep dish pie plate and add potatoes and cheese, spreading over bottom of pie plate.  Pour melted butter over potatoes.  Into a bowl whisk the milk and cream cheese together and then mix in scallions, salt, pepper and Tabasco and spread over potatoes. Next, add the cooked sausage.  Batter; into another bowl whisk the batter ingredients and pour over sausage.  Bake for 25 to 30 minutes or until lightly browned.  To serve; cut into wedges and serve with toasted English muffins, and fresh fruit.

Fantastic Curried Chicken Salad

4 cups cooked chicken, chopped 

1 cup cashews, rough chopped

1/4 cup golden raisins

1 cup seedless red grapes, sliced

3 celery stalks, thinly sliced

3 scallions, thinly sliced including green part

1/4 cup fresh parsley, chopped

1/2 cup mayonnaise

1/4 cup Greek plain yogurt or sour cream

1 Tbl. white wine vinegar

1/2 tsp. curry powder or more if you like it

salt and freshly ground black pepper

Into a saute pan add nuts over medium heat and stir cooking until fragrant, remove from heat and let cool.  Into a bowl add chicken, raisins, grapes, celery, parsley and scallions.  Into another bowl whisk the mayonnaise, yogurt, vinegar, curry, salt and pepper to combine.  Taste dressing and add more curry if desired.  Pour dressing into chicken mixture and stir to combine.  Taste and adjust for salt, stir in nuts.  To serve;  either place on some greens, use on a sandwich or wrap, slice small biscuits and use as a filling for appetizers.  Note:  I like taking chicken breasts with bone and skin on, toss with some oil, season with salt and pepper and roast in the oven.  Remove and let cool then remove skin, bones and chop this way you get a lot of flavor from the chicken.

"He who marvels at the beauty of the world in summer will find equal cause for wonder and admiration in winter.... In winter the stars seem to have rekindled their fires, the moon achieves a fuller triumph, and the heavens wear a look of a more exalted simplicity." - John Burroughs, "The Snow-Walkers," 1866

Tossed Salad with Creamy Dressing

10 slices thick cut smoked bacon, sliced

1 large head butter lettuce, rinsed, spun dry and torn into pieces

1 head romaine hearts, rinsed, spun dry and torn into pieces

1/2 small red onion, thinly sliced

4 ruby red tomatoes, quartered
2 large avocados, peeled, seeded and sliced
1/2 cup black olives, drained
1/2 cup pepperoncini, drained
handful of radishes, thinly sliced
Croutons (homemade are best)

Dressing

1 extra large egg yolk

2 garlic cloves, chopped

1/2 cup fresh lemon juice

salt and freshly ground black pepper

1 cup olive oil

1/2 cup freshly grated Parmesan cheese

Fresh Parmesan cheese, shaved (garnish)

Into a large saute pan add bacon and cook until browned and crisp.  Remove to paper towels.  Dressing; into a food processor add yolk, mustard, garlic, lemon juice, salt and pepper.  Process until smooth and creamy.  With food processor running add olive oil and process until thick.  This dressing is almost like a mayonnaise.  Taste and adjust seasonings, adding more oil if needed.  Add 1/2 cup of Parmesan and pulse to combine.  Place cleaned and spun dry lettuces into a large bowl, add bacon, tomatoes, olives, pepperoncini, radishes and onion, pour on enough dressing to coat well and toss to combine.  Place salad onto serving platter and garnish with avocados, shaved Parmesan and croutons.  You will most likely have extra dressing which you can refrigerate, it also makes a great condiment for sandwiches too.  Just think of a thick toasted sourdough sandwich smeared with the dressing, some crisp bacon, slices of avocado, Havarti cheese, crunchy lettuce and tomato sandwich....mmmmmm

Green Beans and Tomatoes - love this simple dish - a very southern comfort dish

3 garlic cloves, crushed
1/2 small white onion, finely minced
1 tsp. tomato paste
1/2 cup water or chicken stock
2 large ruby red tomatoes, cored and rough chopped
1 1/2 lbs. Haricots verts, trimmed
salt and freshly ground black pepper
pinch red pepper flakes
3 Tbl. fresh parsley

Into a large saute pan heat about 1/3 cup olive oil and add onion and garlic cooking about 6 minutes or until softened.  Stir in tomato paste and cook stirring about 2 minutes.  Add the tomatoes and water cooking about 8 minutes   Add beans and season with salt, pepper and red pepper flakes.   Add another 1/2 cup water, reduce heat to medium, cover and cook until beans are tender (this dish the beans are cooked longer than most and will have a softer texture then when you just briefly steam beans to a crisp/tender.)  Remove to serving bowl or platter and garnish with parsley.  

Fresh Fruit Salad with Lemon Dressing - my friend Barbara in TX sent me this recipe.

1 cup Greek yogurt

1/4 cup lemon curd

1 Tbl. honey

1/4 tsp. pure vanilla extract

3 cups fresh strawberries, sliced

1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries

2 bananas, peeled and sliced

2 Tbl sugar

3 Tbl. limoncello liqueur

Into a bowl add yogurt, lemon curd, honey, and vanilla whisking to combine.  Into a bowl add fruit and sugar gently mix to combine.  Pour over limoncello, mixing and let stand about 5 minutes.  To serve; add fruit to bowls and top with yogurt.

Creamy Chicken Chowder

7 slices thick cut bacon, sliced

1 large white onion, diced

3 cloves garlic, finely minced

1/2 poblano chili, seeds removed, small dice

6 cups chicken stock (good quality)

salt and freshly ground black pepper

1 lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks

6 ears sweet corn, removed kernels or you can use good quality frozen corn, thawed

4 chicken breasts, poached

1 cup whipping cream

2/3 cup sharp Cheddar cheese

1/2 cup fresh parsley, chopped

4 scallions, thinly sliced on diagonal including green part (garnish)

Into a large Dutch oven add bacon and cook until browned and crisp.  Remove to paper towels and remove most of bacon fat from pan then add onion to bacon fat in pan, cooking for a few minutes, then add garlic and chili pepper cooking for about 6 minutes, but don't brown them.  Add chicken stock bringing to a simmer.  Add salt, pepper and potatoes.  Cook about 15 to 20 minutes then add corn and chicken and cook about 4 minutes. Add cream and bring to a low boil, then reduce to simmer, add cheese, parsley and stir well to combine.  Taste and adjust seasonings.  Garnish with scallions.  Serve with hot crunchy garlic bread and a tossed salad dressed with a vinaigrette dressing.

Sweet Potato Soup

1 lb. smoked sausage, sliced about 1/2-inch thick on diagonal

1 large yellow onion, chopped

3 garlic cloves, minced

6 cups chicken stock (good quality)

1 red bell pepper, chopped

3 large sweet potatoes, baked and cooled

1 tsp. fresh thyme

1/4 cup heavy whipping cream

salt and freshly ground black pepper

In a large Dutch oven add a drizzle of oil, the add sausage and cook about 8 minutes or until browned.  Remove and set aside.  Keep about 2 Tbl. of the oil, remove the rest.  Add onions and cook about 6 minutes, then add red bell pepper and garlic cooking about 10 minutes more.  Peel cooled sweet potatoes and slice into pieces.  Add sweet potatoes, stock, thyme, salt and pepper to pot.  Heat about 10 minutes, then with an immersion blender blend ingredients to a creamy texture.  Add back sausage to pot and stir to combine, stir in cream and simmer about 10 minutes.  Serve with cornbread croutons.

Pilaki - a delicious Turkish potato dish

8 red potatoes, cut into 1-inch chunks

1 red onion, medium dice

2 garlic cloves, minced

1 red bell pepper, seeded and cut into 1-inch chunks

1 can garbanzo beans, rinsed and drained

1 Tbl. tomato paste

1/4 cup water

4 Roma tomatoes, peeled seeded and chopped

salt and freshly ground black pepper

1 tsp. Greek seasoning

juice of 1/2 lemon

1/4 cup fresh parsley, chopped

Into a pot of boiling salted water add potatoes and cook until tender, drain and set aside.  Into a large saute pan, add a good drizzle of olive oil, add onion to soften, add garlic and some salt and pepper.  Add the bell pepper and saute about 5 minutes, then stir in tomato paste and cook about 1 minute.  Add water and stir to combine.  Add garbanzo beans and cook about 4 minutes, then add tomatoes and potatoes.  Season with salt, pepper and Greek seasoning.  Stir in parsley.  Remove from heat and drizzle with some olive oil and place into serving bowl.

Rich and Flavorful Short Ribs - my dad and mom loved it when I made them this dish

10 beef short ribs, trimmed of fat

salt and freshly ground black pepper

2 large yellow onions, chopped

10 stalks celery including green leafy part

4 large carrots, peeled and large chunks

2 leeks, thick sliced, white and just the pale green part (rinse well in cold water)

4 garlic cloves, minced

1 (750 ml.) bottle of dry red wine (good stuff)

8 cups beef stock (good quality)

2 Tbl. brown sugar

fresh rosemary sprigs

fresh thyme sprigs

Fresh parsley, chopped (garnish)

Preheat oven to 300 degrees.  Into a large Dutch oven, add a good drizzle of olive oil over medium high heat.  Season ribs well with salt and pepper and place a few at a time into pan and brown well on both sides, remove to plate and continue browning.  Once all of the meat is browned, add some more olive oil to pan and add onion, celery, leeks and carrots cooking on medium low for about 25 minutes stirring occasionally.  Add the garlic and cook about 3 minutes.  Pour wine over the vegetables and bring to a boil, cooking over high for about 10 minutes.  Add some more salt and pepper.  With kitchen twine tie the rosemary and thyme together and add to pot. Place the ribs on top and add brown sugar and beef stock.  Bring to a simmer over high and place lid on Dutch oven and place into oven for about 2 1/2 hours until meat is tender.  To serve;  remove ribs from pot and set aside.  Discard the herbs and skim off excess fat.  Cook the sauce over medium for about 20 minutes until reduced.  Place the ribs back into pot and heat.  Sprinkle with parsley and serve with mashed potatoes or cooked egg noodles, a side salad and hot crusty bread.  Red wine of course.

"It is the life of the crystal, the architect of the flake, the fire of the frost, the soul of the sunbeam. This crisp winter air is full of it. - John Burroughs, "Winter Sunshine"

Delicious Rich Chicken from India - one of my favorite dishes

Marinade

1 1/2 cups Greek plain yogurt (good quality)

2 Tbl. fresh lemon juice

1 1/2 Tbl. ground turmeric

2 Tbl. gram masala

2 Tbl. ground cumin

3 lbs. chicken breasts, with skin and bone on

1/4 lb. butter

4 tsp. vegetable oil

2 large yellow onions, diced

4 garlic cloves, minced

3 Tbl. fresh ginger, peeled and grated

1 Tbl. cumin seeds

1 cinnamon stick

2 ruby red Roma tomatoes, diced and seeded

1 large jalapeno, seeded and diced

salt and freshly ground black pepper

2/3 cup chicken stock (good rich quality)

1 1/2 cup heavy whipping cream

2 tsp. tomato paste

3 Tbl. finely chopped almonds

1/2 bunch fresh cilantro, stems removed

Marinade; into a bowl whisk the yogurt, lemon juice  turmeric  gram masala and cumin.  Add chicken and coat with marinade.  Cover and refrigerate for 1 day.  Into a large saute pan over medium heat melt butter and oil add onions and cook until softened.  Add garlic, ginger and cumin seeds and cook until onions just start to brown.  Add the cinnamon stick, tomatoes, jalapeno, salt and pepper cooking about 10 minutes   Add the chicken and marinade to pan and cook about 5 minutes, then add chicken stock.  Bring to a boil, then lower heat and simmer uncovered for about 30 minutes   Stir in the cream and tomato paste and simmer about 15 to 20 minutes.  Add the almonds and cook for 5 more minutes, remove from heat, pour onto a large serving platter and garnish with cilantro.  Serve with grilled naan bread, steamed rice and a salad of fresh cucumbers, garbanzo beans and sliced tomatoes tossed with a vinaigrette or the carrot raisin salad below.

Curried Carrot Raisin Salad 

1/2 cup mayonnaise

2 tsp. curry powder - I like yellow curry paste

salt and freshly ground black pepper

1/4 tsp. cayenne

1/2 lemon, juiced

4 1/2 cups carrots, peeled and shredded

2 cups golden raisins

1/2 cup fresh parsley, chopped

1 cup cashew halves

Into a bowl mix mayonnaise, curry, salt, pepper, cayenne and lemon juice.  Fold in carrots, raisins and parsley.  Refrigerate at least 1 hour.  To serve; remove from refrigerator and stir in cashews place into a pretty serving bowl.

Asian Chicken Slaw - I could eat this every day I love it so much

1 garlic clove, finely minced

1 medium Thai chile, seeded and finely minced (or leave seeds in if you like it hotter)

2 tsp. sugar

1 Tbl. honey

1/4 cup seasoned rice vinegar

2 Tbl. fresh lime juice

2 Tbl. fish sauce

2 tsp. fresh ginger, grated

3 Tbl. sesame oil

1/2 red onion, julienned thinly

4 scallions, sliced thinly on diagonal including green part

salt and freshly ground black pepper

1 small/medium head white cabbage, shredded

2 large carrots, peeled and shredded

3 chicken breasts, poached and shredded

1 cup fresh mint, chopped

1/2 cup bean sprouts

1/2 cup fresh cilantro, chopped

3 Tbl. sesame seeds, lightly toasted

peanuts, optional

Into a bowl add chile, ginger, garlic, sugar, honey, vinegar, lime juice, fish sauce, oil, onion, scallion, some salt and pepper, stirring to combine.  Into a large bowl add shredded cabbage, carrots, chicken, mint, sesame seeds, bean sprouts and cilantro tossing to combine, adding peanuts if desired.  Pour dressing over cabbage mixture and toss well to combine, taste and adjust seasonings.  To serve; pile up onto serving platter and dig in.

Classic and Full of Flavored Bolognese

1 large onion, finely chopped
3 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1 lb. ground beef (I use ground turkey)
1/2 lb. ground pork
6 oz. pancetta, finely chopped
1 cup red wine
4 cups chicken stock or beef stock (good quality)
4 Tbl. tomato paste
salt and freshly ground black pepper
1 1/2 cups whole milk
1 lb. fettuccine
Fresh Parmesan cheese, grated
Fresh Italian parsley, chopped

Into a large Dutch oven add a good drizzle of olive oil and then add carrots, onions and celery.  Saute for about 10 minutes.  Add meat and pancetta; saute meats breaking up until browned, season with salt and pepper.  Add wine and boil about 2 minutes, stirring and scraping up browned bits.  Add tomato paste and stir to combine for about 1 minute.  Add half of the stock and stir to combine.  Reduce heat to low and simmer stirring occasionally for about 2 hours, taste and season with more salt and pepper if needed.  Bring milk to a simmer in sauce pan and stir into sauce.  Cover with lid so it's just slightly ajar on pan and continue simmering, stirring occasionally for about 45 minutes.  Add more stock to thin sauce slightly if needed.  Pasta;  bring a large pot of boiling salted water to a boil and add pasta, stirring to incorporate. Cook pasta to al dente the drain well.  Transfer pasta to a large serving platter.  Stir parsley into sauce and ladle sauce over pasta, sprinkle Parmesan on top.  Garnish with extra parsley.  Serve with hot crusty garlic bread and a tossed salad.  

Duck Breasts with Pinot Noir Sauce - this is one of my husband Jerry's favorites

4 (8 oz.) duck breast halves

4 sprigs fresh thyme

2 garlic cloves, minced

Sauce

4 Tbl. dried cherries

2 Tbl. golden raisins

3 Tbl. brandy

2 shallots, minced

2 garlic cloves, minced

1 Tbl. butter

1 cup Pinot Noir wine

1/4 cup balsamic vinegar

1 1/2 cups chicken stock (good quality)

1 Tbl. butter

Fresh parsley, chopped (garnish)

Duck; score the duck skin in a crosshatch patten and trim excess fat.  Place duck into a baking dish and rub duck with thyme and garlic.  Cover and refrigerate overnight.  Preheat oven to 400 degrees.  Place duck skin side down into a ovenproof saute pan and sear duck until some of the fat is rendered and skin is golden brown.  Turn duck over and transfer pan to oven.  Roast about 8 to 10 minutes or to desired doneness.  Remove from oven and let rest about 5 minutes, tented with foil until sauce is done.  Sauce;  soak cherries and raisins in the brandy until plump then strain and reserve brandy.  Into a saute pan, melt butter over medium and add garlic and shallots cooking until softened.  Add cherries and raisins.  Deglaze pan with reserved brandy.  Reduce until nearly dry.  Add wine and reduce until nearly dry.  Add vinegar and reduce to a syrup.  Add chicken stock and reduce until sauce thickens and nappes the back of a spoon.  Stir in butter until combined.  Season with salt and pepper.  Place cooked duck breasts onto a serving platter and pour over sauce garnish with some parsley.

Chicken Provencal - a little taste of France

1 (3 to 4 lb.) chicken, rinsed in cold water and cut into serving pieces

salt and freshly ground black pepper

3 Tbl. fresh thyme leaves

2 tsp. fresh rosemary, chopped

olive oil

2 tsp. butter

1 yellow onion, minced

3 garlic cloves, minced

1 1/2 tsp. fresh lemon zest

1/2 cup dry white wine (or if you like use red)

4 cups canned tomatoes and their juice, chopped (I like Cento brand)

20 oil cured black olives

Pat the chicken pieces dry and rub with salt and pepper.  Then rub on half of the thyme and half of the rosemary.  Into a large Dutch oven add a good drizzle of olive oil and the butter over medium high.  Add the chicken a few pieces at a time to get browned.  Remove to a plate and continue browning the chicken.  When chicken is browned add the onion and cook a few minutes, then add garlic and cook another 3 minutes.  Pour in the wine and tomatoes with juices scraping up any bits on the bottom of pan, which you know is called deglazing.  Return the chicken to the pot along with any juices accumulated on plate.  Cover and reduced heat to medium low cooking about 1 1/2 hours.  Remove the lid and increase heat to medium, add olives and cook about 5 minutes, then stir in remaining thyme, rosemary, lemon zest and parsley.  To serve;  serve with roasted red potatoes, or fresh pasta, a salad of fresh tomatoes (see below) and hot crunchy bread.  White or red wine.

Fresh Tomato Salad with Lemon Vinaigrette

5 large ruby red tomatoes, quartered and seeded

1/4 cup black olives, sliced and pitted

1 can artichoke hearts, drained or frozen artichoke hearts (thawed)

1/2 cup bocconcini (mozzarella cheese)

1/4 fresh parsley, chopped

Vinaigrette

1/4 cup fresh lemon juice

1 garlic clove, finely minced

1 tsp. Dijon

salt and freshly ground black pepper

1/2 cup vegetable oil

Place the tomatoes into a bowl, add olives, cheese, artichokes, and parsley.  Season with salt and pepper.  Dressing; into a jar add lemon juice, garlic, Dijon, salt, pepper, sugar and oil, shake well to combine and pour over salad, tossing to combine.

Marinated Chicken Kabobs

1 lb. plain Greek yogurt

1/4 cup olive oil

2 tsp. fresh lemon zest

1/4 cup fresh lemon juice

5 Tbl. fresh rosemary

salt and freshly ground black pepper

2 lbs. chicken breasts

1 large red onion
wooden skewers (soak in cold water for about 30 minutes)

Into a bowl whisk the yogurt, olive oil, lemon zest, juice, rosemary, salt and pepper.  Add the chicken and toss to combine.  Cover with plastic warp and refrigerate for about 4 hours.  Heat your grill and rub grates with oil.  Cut the chicken into 2 inch cubes and cut the onion into large chunks.  Thread about 4 pieces of chicken onto skewers alternating with onion.  Sprinkle kabobs with salt and pepper.  Place onto hot grill and cook for about 10 to 12 minutes or until cooked through.  Turning a couple of times to get some nice char.  Serve with a Greek salad, warm pita bread (also cooked on grill) and some couscous or roasted lemon red potatoes.  I am getting hungry just thinking about this meal, I love it!

Olive Topped Burgers with Oven Fries

1 lb. ground turkey (or use 2 lbs. of an 80/20 blend of beef)

1/2 lb. ground pork

1/2 lb. ground chicken

3 garlic cloves, finely minced

1/2 red onion, finely chopped

salt and freshly ground black pepper

Mayonnaise

1/2 cup mayonnaise

1/2 to 1 tsp. sweet smoked paprika

Topping

1/2 red onion thinly sliced

1/2 cup green olives, rough chopped

1/2 cup roasted red pepper, chopped

slices of Havarti cheese

good quality burger buns

butter

Fries

4 large Russet potatoes, scrubbed, do not peel

olive oil

salt and freshly ground black pepper

Fries;  preheat oven to 500 degrees.  Slice the potatoes into about 1/2-inch thick slices and place into a large bowl.  Drizzle with a little olive oil and season well with salt and pepper.  Place parchment paper onto baking sheets and add sliced potatoes spreading out so they don't touch.  Roast for about 15 minutes, then remove and turn potatoes placing back into oven for about another 15 minutes.  When potatoes are done I turn on the broiler and place the baking sheets under broiler for just a couple of minutes.  Into a saute pan add a good drizzle of olive oil and then add onions cooking a few minutes, add garlic and cook another couple of minutes.  Set aside to cool slightly.  Into a large bowl add meat, season with salt and pepper then add cooled onions/garlic and mix well to combine with your hands.  Form meat into patties.  On a grill or saute  pan add burgers and cook to desired doneness.  Into another small saute pan, add drizzle of oil and add 1/2 red sliced onion cooking to caramelize.  Butter both sides of buns and toast lightly.  Topping;  into a bowl add chopped olives, caramelized onions and chopped red peppers, stirring to combine.  When burgers are ready to flip, turn over and continue cooking, just before they are done add spoonfuls of the olive mixture to top of burgers and then add slice of cheese to melt.  Mix the mayonnaise and paprika into a bowl and spread on toasted buns.  Add burgers to buns topping with lettuce if desired and serve.

Peri Peri Chicken - love this and it's very spicy

1 (3 to 4 lb.) whole chicken, cut into pieces or butterflied

Sauce

20 red chilies, bird chilies if you can find them

8 sweet peppers, chopped (leave seeds)

4 garlic cloves, chopped

handful of fresh oregano

1/2 cup vegetable oil

1 cup white wine vinegar

2 Tbl. paprika

2 Tbl. brown sugar

salt and freshly ground black pepper

Slaw

1/2 large white cabbage, shredded

1/2 red bell pepper, seeded and julienned

4 carrots, peeled and shredded

3 scallions, thinly sliced including green part

1/4 cup mayonnaise

1/4 cup Greek plain yogurt

2 Tbl. apple cider vinegar

2 tsp. fresh lime juice

1 tsp. sugar

salt and freshly ground black pepper

2 tsp. dried mustard

Sauce; heat oil into a saute pan over medium, add peppers, chills and garlic and cook a few minutes until softened.  Add vinegar, spices, herbs, salt and pepper, stirring to combine and simmer a few minutes.  Remove from heat and let cool, the process until smooth.  Take half of the sauce and rub over chicken that you have place into a baking dish, cover and refrigerate overnight.  Cover the remaining sauce and refrigerate.  Slaw; add cabbage, carrots and scallions into a bowl.  Mix mayonnaise, yogurt, sugar, lime juice, vinegar, salt, pepper and mustard into a bowl to combine then fold into cabbage mixture.  Cover and refrigerate.  Chicken; heat grill and brush grates with oil.  Cook chicken about 40 minutes with lid closed.  Turn chicken about every 10 minutes to get grill marks.  Remove chicken when cooked from grill and allow to rest about 10 minutes.  Serve with slaw and extra sauce, as well as steamed rice and black beans.  I also like to serve with grilled naan bread

Turkey Casserole

1 lb. penne pasta

1 box cremini mushrooms, sliced

1 large yellow onion, chopped

3 garlic cloves, minced

2 cups baby spinach

1/2 cup dried cranberries, rough chopped

4 cups cooked turkey, chopped

1/4 cup all purpose flour

1/2 cup dry white wine

2 1/2 cups milk

1/4 cup heavy whipping cream

3 oz. cream cheese, soft and cut into small pieces

2 1/2 cups chicken stock (good quality)

1 tsp. ground sage

1 tsp. poultry seasoning

salt and freshly ground black pepper

1/2 cup fresh Parmesan cheese, shredded

Preheat oven to 350 degrees.  Into a pot of boiling salted water add pasta and cook al dente, drain well and place back into pan drizzle with a touch of oil and toss.  Into a large saute pan, add a good drizzle of oil and pat of butter, saute onions and mushrooms for about 5 minutes, then add garlic and cook a couple more minutes. Whisk in the flour mixture to combine, then whisk in wine, stir in cream cheese to melt.  Stir in milk and stock to achieve a rich creamy consistency cooking about 10 minutes until bubbly and thickened.  Add the spinach and stir to wilt.  Stir in turkey, cranberries, sage, poultry seasoning, salt and pepper.  Stir in pasta to combine. Pour mixture into a 13x9 inch baking pan and sprinkle with cheese.  Bake for about 30 minutes or until bubbly and light golden brown.

Kung Pao Chicken

1 1/2 lbs. skinless boneless chicken breasts, cut into 2-inch cubes

3 Tbl. peanut oil

10 dried red chili's

7 scallions, thinly sliced lengthwise including green part (divided)

3 garlic cloves, minced

2 tsp. fresh ginger, minced

1/2 cup unsalted dry-roasted peanuts

Marinade

3 Tbl. soy sauce

3 tsp. dry sherry

3 tsp. cornstarch

Sauce

2 Tbl. Chinese black vinegar

2 tsp. soy sauce

2 tsp. hoisin sauce

2 tsp. sesame oil

3 tsp. sugar

2 tsp. cornstarch

2 tsp. ground Sichuan pepper

Marinade; into a bowl stir together the marinade until cornstarch is dissolved.  Add chicken and toss to combine.  Let stand for about 15 minutes.  Into another bowl add the sauce ingredients and whisk until sugar and cornstarch are dissolved then set aside.  Turn on your stoves fan and over high heat in a cast iron skillet add the peanut oil and the add chili and stir fry for about 30 seconds until chili's have just began to blacken and oil is just fragrant.  Add the chicken and stir-fry for about 3 to 4 minutes.  Add the scallions, garlic and ginger and stir fry for about 30 seconds.  Pour in the sauce and mix to coat all ingredients.  Stir in peanuts and cook about 3 minutes.  Pour mixture onto a serving platter and garnish with remaining scallions.

German Red Cabbage - one of my favorites

6 cups shredded red cabbage

2 thinly sliced green apples, peeled

1 medium red onion, thinly julienned

1/3 cup apple cider vinegar

3 Tbl. water

2 Tbl. butter

1/4 cup sugar

2 tsp. caraway seeds - my favorite part

salt and freshly ground black pepper

1/4 tsp. ground cloves

Into a large Dutch oven, add butter to melt, then add cabbage, apples, onions and sugar.  Pour in vinegar and water, season with salt, pepper and cloves, stir to combine.  Bring to a boil over medium high then reduce to low, cover and simmer about 1 1/2 hours.  Remove lid and stir in caraway seeds.  Place into a serving bowl.  Serve with grilled bratwurst, chicken, steaks, mashed potatoes or just by itself, I love it.  Must be my German heritage.

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." - Voltaire

Creamy Comforting Green Chili Macaroni and Cheese - mmmmm

1 lb. large elbow macaroni

2 1/2 cups whole milk

1 cup heavy whipping cream

8 Tbl. butter

6 Tbl. all purpose flour

salt and freshly ground black pepper

Tabasco

2 1/2 cups Jack cheese, shredded

2 1/2 cups sharp Cheddar cheese, shredded

4 scallions, thinly sliced on diagonal

1 1/2 cups corn kernels (fresh or frozen, but if using frozen defrost well and pat dry with paper towels)

2 cups roasted seeded green chilies, chopped (Hatch, Anaheims or Poblanos)

2 1/2 tsp. fresh lime juice

Topping

1 1/2 cups Panko breadcrumbs

4 Tbl. Parmesan cheese, grated

2 Tbl. butter melted

For chilies; char over a gas stove or under a broiler until sides have blackened, flipping to insure all sides are charred.  Place into a bowl and cover with plastic wrap, then peel off the charred skin.  Remove and discard seeds and stems, then chop.  Into a large pot of boiling salted water add pasta and cook al dente.  Drain well and run under cold water to stop cooking, drain well again.  Preheat oven to 400 degrees.  Into a saucepan, hat milk and keep warm on simmer.  Into a large Dutch oven, heat butter to melt, whisk in flour to make a roux whisking and cooking for about 1 minute.  Whisk in the milk to roux whisking until smooth, the whisk in cream.  Stir in cheeses to incorporate, then stir in salt, pepper and Tabasco.  Add the cooked macaroni, chopped chile's, corn and lime juice stir to combine.  Topping;  into a bowl add panko and mix in butter to combine, then mix in Parmesan.  Top macaroni with panko bread crumbs and bake uncovered for about 40 minutes.  Turn on broiler and place under broiler for a couple of minutes to brown, but be sure to watch carefully so it does not burn.  Remove from oven to cooling rack.

Creamy Broccoli and Rice Casserole - love this

2 heads broccoli, cut into florets

1 large yellow onion, chopped

1 package cremini mushrooms, sliced

2 garlic cloves, minced

4 celery stalks, sliced

salt and freshly ground black pepper

Tabasco, to taste

1 1/2 cups long grain rice

1/2 cup sour cream

1/2 cup mayonnaise

3 Tbl. fresh lemon juice
2 cups chicken stock (good quality)

1 Tbl. fresh lemon zest

2 cups whole milk

2 1/2 cups sharp cheddar cheese, shredded

6 Tbl. butter

1 cup panko breadcrumbs

Preheat oven to 350 degrees.  Melt 2 Tbl. butter and combine with panko and 1 cup cheese, mixing to combine.  Into a large saucepan add stock and milk to simmer covered.  Into a large Dutch oven melt the remaining butter adding onion and celery cooking about 5 minutes.  Add mushrooms, season with salt, pepper and Tabasco.  Cook about 5 minutes.  Add garlic and cook about 2 minutes. Whisk in the flour and mix to combine.  Gradually whisk in the warm milk/stock mixture, add remaining cheese and stir well to combine.  Stir in rice, sour cream, mayonnaise, lemon juice and zest.  Bake covered for about 25 minutes or until rice is tender.   In the meantime while the rice is cooking steam the broccoli until crisp/tender, drain well and pat dry with paper towels.  Stir cooked broccoli into rice mixture and stir to combine.  Sprinkle on breadcrumb mixture and place under broiler for just a minute or so to get bubbly and browned.   Remove from oven and serve.  Note;  you can also add cooked chicken or turkey to this recipe when you add the broccoli.

Chinese Happy Shrimp - a gal I went to culinary school with gave me this recipe

1 1/2 lbs. large raw shrimp, cleaned

2 1/2 tsp. cornstarch

2 Tbl. peanut oil

1 heaping tsp. fresh ginger, grated

2 garlic cloves, finely minced

2 scallions, thinly sliced on long diagonal (garnish)

Shredded iceberg lettuce

Sauce

2 1/2 tsp. sugar

1/2 cup chicken stock

3 Tbl. ketchup

1 1/2 tsp. rice vinegar

1 tsp. sesame oil

Rinse the shrimp in cold water then pat dry with paper towels.  Toss into a bowl with cornstarch and toss to combine.  Heat a wok or large frying pan on high until a bead of water sizzles on contact.  Add the peanut oil and swirl to coat.  Add the shrimp in one layer in pan and let fry untouched for 1 minute. Flip and fry other side for another minute.  Remove shrimp from pan keeping as much oil in pan as possible.  Return pan to stove and add another tsp. of oil if needed until pan is sizzling hot again, then reduce heat to medium, add garlic and ginger and stir for about 30 seconds.  Pour in the sauce mixture and bring to a boil.  Add the cooked shrimp back to pan and simmer for about 1 minute.  Place shredded lettuce onto a platter, add shrimp and garnish with slivers of scallions.

Baklava - I just made a big batch of this and it's so good

Syrup

1 cup water

1 cup sugar

1/2 cup honey

2 Tbl. fresh lemon juice

1 cinnamon stick

Baklava

1 lb. of chopped nuts (I like a combo of walnuts and pistachios)  also chop a few extra pistachios for garnish

1 lb. of phyllo dough

1 cup butter, melted

1/3 cup sugar

1 tsp. ground cinnamon

1/3 tsp. ground cloves

Preheat oven to 350 degrees.  Lightly grease a 9x13 pan.  Thaw the phyllo dough according to package instructions.  When thawed, roll out the dough and cut the dough in half.  Cover with a damp clean kitchen cloth to keep from drying out.  Process the nuts until small pieces, but don't over process.  Combine the nuts with the sugar, cinnamon and cloves.  In another bowl melt butter in microwave.  Place a sheet of phyllo dough into the pan and using a pastry brush, brush the phyllo with melted butter.    Repeat this process 7 more times until it is 8 sheets thick.  Spoon on a thin layer of the nut mixture and cover with two more sheets of phyllo being sure to brush each sheet with the melted butter.  Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is used up.  The top layer should be 8 phyllo sheets thick each sheet being buttered.  With a very sharp knife, carefully cut into 24 equal squares.  Bake for 30 to 35 minutes or until lightly golden brown and edges appear slightly crisp.  While the baklava is baking make the syrup; into a saucepan add the water, honey, sugar, lemon juice and cinnamon stick.  Bring to a boil and reduce to medium low heat simmering for about 8 minutes or until slightly thickened.  Remove the cinnamon stick and allow syrup to cool.  Spoon the cooled syrup over the hot baklava and let cool for 4 hours.  Garnish with some finely chopped pistachios.

Delicious Praline Bundt Cake

3 cups all purpose flour

2 tsp. baking soda

1/2 tsp. salt

2 sticks butter, soft

1 1/3 cups sugar

2/3 cup brown sugar, packed

2 tsp. pure vanilla extract

2 eggs

4 ripe bananas, mashed

1 cup sour cream

Praline

1/4 cup butter

1/4 cup brown sugar, packed

1/2 cup pecans (lightly toasted and chopped)

Glaze

1/2 cup powdered sugar, sifted

2 Tbl. pure maple syrup

2 Tbl. pecans, chopped

Preheat oven to 350 degrees.  Grease and flour a large bundt pan and set aside.  Praline; melt the butter in saucepan, remove from heat and stir in the sugar and pecans.  Mix well and set aside to cool.  Cake; into a bowl whisk the flour, baking soda and salt.  In a large bowl of electric mixer beat butter until creamy.  Add both sugars and beat until light and fluffy.  Add the eggs one at a time beating to combine and scraping down sides of bowl.  Add vanilla and mix.  Reduce speed and add mashed bananas.  Mix in half of the flour mixture, add sour cream and continue mixing, mix in remaining flour. Pour batter into pan and add praline topping.  With a dinner knife gently swirl the praline topping into batter with a couple of swirls, but keep the majority of topping on top of batter.  Bake for 60 to 70 minutes, remove from oven and allow to cool 10 minutes before removing from pan.  Cool. Glaze; add powdered sugar and maple syrup to a bowl and whisking.  Drizzle glaze over cake and sprinkle on the 2 Tbl. of chopped pecans.

Zabagloine - love this beautiful dessert

6 egg yolks

1/3 cup sugar

3/4 cup Marsala wine

1 tsp. fresh lemon zest

1/4 tsp. ground cinnamon

1/2 tsp. pure vanilla extract

1 cup heavy whipping cream, whipped

Fresh strawberries and raspberries

Biscotti

Place the yolks and sugar into a large stainless steel bowl.  Add zest and pinch of cinnamon and vanilla.  Pour in Marsala.  Fill a large pot the bowl can set over halfway full with water (double boiler).  Set the bowl over making sure bowl does not touch water and whisk the mixture make sure that the water does not boil.  Continue whisking for about 10 minutes or until the mixture triples in volume, froths up and becomes pale in color.  When it reaches desired consistency, take bowl off the pot.  Continue whisking mixture for 2 more minutes.  Let rest for about 15 minutes to slightly cool.  Whisk the heavy whipping cream until soft peaks form and add the whipped cream to cooled custard using a whisk to gently fold them together.  Ladle the zabagloine into serving dishes, top with extra whipped cream, and berries.  Serve with biscotti.

Blackberry Slump

Berries

4 cups fresh blackberries

1/2 cup sugar, or more if you like berries sweeter

1/4 tsp. cinnamon

1 tsp. fresh lemon juice

1 tsp. fresh lemon zest

1/3 cup water

Dumplings

1 cup all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

2 Tbl. sugar

2 Tbl. cold butter, cut into pieces

1/3 cup whole milk

Into a bowl whisk flour, baking powder, salt and sugar.  Cut the butter into flour mixture using pastry cutter, until mixture resembles coarse meal.  Add the milk all at once and stir until flour is just moistened.  Form dough into a ball.  Berries; into a large saucepan add berries, sugar, cinnamon, juice, zest and water.  Heat to boiling stirring.  Once the berry mixture is boiling tear off spoonful chunks of the dough ball and drop onto the fruit around edges of pot.  You should have about 6 dumplings.  Cover the pot and reduce to simmer.  Cook for 25 minutes without removing lid - no peaking!  To serve; place dumplings in bowls and top with berries.  Serve with freshly whipped cream or vanilla ice cream.

Tapioca Pudding - one of my favorite desserts

1/2 cup small pearl tapioca (not instant)

2 1/2 cups whole milk

1/4 tsp. salt

2 eggs

1/2 cup sugar

zest of 1 small lemon

1/2 tsp. pure vanilla extract

1/2 cup heavy whipping cream

Into a pot combine tapioca, milk and salt over medium high heat.  Stir until boiling.  Simmer 5 minutes uncovered or lowest heat, add sugar gradually.  Beat eggs in separate bowl.  Mix in some of the hot tapioca very slowly to temper eggs and then return eggs to pan with tapioca.  Slowly bring mixture to just a boil stirring constantly.  Reduce heat and stir several minutes on low simmer until you achieve a nice thick pudding consistency.  Cool about 15 minutes then stir in vanilla and zest.  Place tapioca into a bowl and cover with plastic wrap touching top of tapioca, place in refrigerator.  Beat the whipping cream to almost stiff peaks and fold into cooled tapioca.

Outstanding Pumpkin Apple Pie

Pie Crust
2 1/4 cups all purpose flour
1/2 tsp. salt
2/3 cup shortening
1/2 cup pecans, ground
8 to 10 Tbl. water
Filling
1/2 cup apple butter
1/2 cup brown sugar, packed
1 egg, lightly beaten
1 Tbl. water
1 (15 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. salt
2 eggs, lightly beaten
1 egg yolk, lightly beaten
1/2 cup whipping cream
1/2 cup pecans, chopped
Topping
2 Tbl. butter, soft
2 Tbl. all purpose flour
2 Tbl. brown sugar, packed

Preheat oven to 375 degrees.  Crust; into a bowl stir together flour and salt.  With a pastry blender cut in shortening until pea size pieces. Stir in ground pecans and sprinkle on 1 Tbl. water at a time and toss until moistened.  Form into a ball.  Onto a lightly floured work surface roll out half of the crust to fit a 9-inch pie plate.  Trim pastry to edge of pie plate.  Roll out remaining dough to 1/8-inch thickness.  Cut out 1-inch fall leaves with cookie cutters.  Into a small bowl combine 1 egg and water and brush over edges of pastry in pie plate.  Arrange leaves around edges of pastry and brush leaves with egg mixture.  Sprinkle with some sugar.  Filling; in a bowl add pumpkin, 1/2 cup brown sugar, apple butter, spices, and salt.  Add 2 eggs and egg yolk and beat lightly to combine.  Gradually add the whipping cream and stir to combine.  Pour into crust.  Loosely cover edges of crust with foil to prevent overbrowning.  Bake for 20 minutes, remove foil and continue baking another 20 minutes.  Topping; into a bowl combine nuts, butter, flour and sugar, mixing well.  Sprinkle evenly over pie and bake about 15 more minutes or until knife inserted in center comes out clean.  Cool on wire rack.  Cover and chill within 2 hours.  To serve; slice into pieces and serve with freshly whipped cream which you have added some powdered sugar and bourbon or vanilla ice cream, drizzle with a touch of caramel sauce.

Bon Appetit

"Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead."

 1 Peter 1:3

"For I know the plans I have for you," says the LORD. "They are plans for good and not for disaster, to give you a future and a hope.? Jeremiah 29:11

"Because of the LORD's great love we are not consumed, for his compassion's never fail.  They are new every morning; great is your faithfulness."  Lamentations 3:22