My buddy V is a great knitter.  I've wanted to knit forever, tried it a couple of years ago, but the timing was off, decided to try it again, bought some soft, fuzzy yarn, fired up my computer, went to you tube, found a left handed knitting tutorial.  Well, it looks so easy, NOT!  Decided I had the wrong kind of yarn, so I was off to Wally World for some plain, generic non fuzzy yarn and bigger needles, by the time I got back I was too tired to knit.

V has already told me she would knit my scarves if I can't figure it out.  I used to be a great crafter, and I crocheted afghans in my twenties, but duh, that was years and years ago...  Surely I can do this, surely I can..

Stella is trying to get her groove back here, after being gone, I have to get those Christmas recipes published - V gave me a new one today for Snowy Trail Mix to add to the collection.  And Lindsay found a recipe for an Orange Cranberry Cheesecake, she wants me to try for Christmas.

Those Cranberry Bliss Bars were so good, it makes us want to try other orange/cranberry things as well.  Scones and muffins sound good, too.

And speaking of food, do you know that I ate my entire birthday cake over the course of the week?  I did, except for one last piece!  And I wish I had ate that!  Dilly is a great little baker, and I hadn't had homemade German Chocolate Cake for years.  And what did the scales say when I got home?  Oh yeah, Miss Piggy here gained 3 lbs.  And let me tell you, it was worth every friggin' pound.  So now I'm back on that horrid Atkins program, which I detest with a purple passion.  Oh well, it was good while it lasted...

1 pound linguine - bow tie pasta works great with this, it's easier to eat than the linguine

8 TBS Butter
2 TBS Flour
½ Cup Parmesan Cheese

Approximately 4 cups of a mixture of half and half and heavy (whipping)cream. Play with it until you get the right consistency, it should be like Alfredo Sauce.

2 TBS Lime Juice
1 Red Pepper, julienned
1 Yellow Pepper, julienned
2 Anaheim Peppers, chopped
2 TBS red onions diced
2 TBS Green Onions Sliced
2 Tsp minced Garlic
10 Ounces Grilled Chicken breast, sliced (you can also use sauteed chicken breast, or even a cooked rotisserie chicken from the deli)
2 TBS cilantro, julienned

Rattlesnake seasoning
1 TBS cumin
1tsp red pepper
½ tsp white pepper
1 tsp onion powder
½ teaspoon chili powder
1 tsp salt

Melt 2 TBS of the butter in a sauté pan over low to medium heat. Add 2 heaping TBS of flour and work with a wire whisk into a white roux. Be careful not to brown the flour.

Work in the remaining 6 TBS of butter and slowly add the half and half/cream, a cup at at a time, continuing to whisk and incorporating the ingredients over medium heat. When all the cream is incorporated, add ½ cup of grated parmesan cheese and continue to whisk. The sauce should have a light consistency and coat the back of a spoon.

Add Rattlesnake seasoning. Recipe is best if you double the seasonings, it's really spicy and hot that way.

Combine the chicken, lime juice, peppers, onions and garlic and continue to sauté over medium heat until all ingredients are hot and sauce is a creamy consistency

Cook linguini al dente. Place the pasta in sauce and toss thoroughly.

Garnish the top of the pasta with smoked mozzarella and cilantro.

This is a huge recipe, serves 6-8, can be cut in half.

Ingredients
4 tablespoons sweet butter, very soft
3/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/2 teaspoon orange zest, finely grated (optional)
2 cups cranberries, fresh or frozen (If using frozen, thaw first)

CAKE
12 tablespoons sweet butter, very soft
7/8 cup white sugar (1 cup minus 2 tablespoons)
1 large egg yolk
2 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream, room temperature
1/2 teaspoon salt
1 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions

1. Pre-heat oven to 350 degrees.
2. Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
3. To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
4. Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
5. Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
6. Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
7. Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
8. Best served warm.  

Source:  RecipeZaar

Mountain Dew Apple Dumplings

2 cans crescent rolls. I used Pillsbury 8 count cans in original flavor
2 apples.
2 sticks butter. 2 cups sugar.
2 tsp. cinnamon.
1 can Mountain Dew.
Preheat oven to 350 degrees.
 
Core, peel and slice apples.
  
Wrap each in a crescent triangle. I basically just tried my best to get every inch of the apple covered by the dough.
 
Line up in a 9x13 inch pan.
 
Melt butter, cinnamon, and sugar together. I just nuked the butter and then stirred in the sugar and cinnamon until it had a pretty smooth, pourable consistency.
 
Pour the Mountain Dew around the edge of the pan.
 
Bake 45 minutes.
 
Eat warm with a scoop of vanilla or butter pecan ice cream

~ Awesome Dessert ~
~ Jan

In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor. For the biscuit recipe, click on the link at left.

Ingredients:

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes

1 lb. sliced smoky bacon, cut into 1-inch pieces

2 yellow onions, diced

5 celery stalks, diced

8 oz. white button mushrooms, brushed clean and sliced

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh sage

2 Tbs. chopped fresh thyme

Salt and freshly ground pepper, to taste

5 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.
Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.
In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.
Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.
Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.

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Cream Biscuits

Delicious on their own, these biscuits can also be transformed into a savory dressing that makes a wonderful accompaniment to roast turkey (see related recipe at left).

Ingredients:

2 1/2 cups all purpose flour

1 Tbs. baking powder

1 tsp. salt

2 Tbs. sugar

2 1/2 cups heavy cream

Directions:

Preheat an oven to 425°F.
In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain.
For each biscuit, drop 1/4 cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.

Williams-Sonoma Kitchen.

Trish’s friend sent this recipe, a friend of hers made it, she says it’s the most requested recipe she’s ever made.

Oh my, talk about decadent, but I bet it is AMAZING!!!!!  Would this be great for Thanksgiving, or what???

~ jan

Turtle Trifle
8 oz. cream cheese
8 oz. bowl Cool Whip
3/4 C powdered sugar
1 1/2 tsp vanilla
1 frozen (Wick’s Pecan Pie) or homeade pecan pie cut into 1/2" cubes
1/3 C chocolate fudge ice cream topping
1/3 C caramel icre cream topping
1/2 C chopped pecans, toasted (optional)

Beat cream cheese until smooth.  Add powdered sugar and beat until combined.  Fold in Cool Whip and vanilla.  Place 1/2 of pie cubes in bottom of bowl or pan.  Drizzle with 1/2 of the ice cream toppings and sprinkle with 1/2 of the pecans, if desired.  Cover with half of the Cool Whip mixture.  Repeat layers using all ingredients.  Chill & cover.

For this dinner, she had made this in a 9x13 pan, but I'm sure you could make it in any kind of bowl or container since it doesn't have to be heated or baked.  It  looks great in the pedestal bowl pictured above.

I Googled this recipe, and apparently the above is an adaptation of the original, as the original calls for marscapone cheese and real whipping cream.  The above recipe is easier, but if you want the authentic recipe, as Southern Living published it, here it is…

Ingredients

• 8 oz mascarpone cheese, softened (you can substitute an 8 oz package of cream cheese here if you want) .
• 2 lbs frozen pecan pie, thawed & cut into 1-inch cubes .
• 1/3 c chocolate fudge topping .
• 1 1/2 c whipping cream .
• 1/2 c sliced pecans, toasted (optional) .
• 1 1/2 tsps vanilla extract .
• 1/3 c caramel topping

Directions

• Step #1 Beat mascarpone cheese, & vanilla extract In a large-ish bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, whipping cream, 2 to 3 mins or until smooth & firm.
• Step #2 Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Step #3 Spread half of whipped cream mixture over pie cubes.
• Step #4 Drizzle with half each of chocolate fudge topping & caramel topping.
• Step #5 (You might need to zap the fudge & caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Step #6 Sprinkle top with half of sliced pecans.
• Step #7 Repeat layers.
• Step #8 Cover up & chill at least 1 hr & up to 8 hrs.
• Step #9 **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

Adapted from the Kellogg's original recipe

Surprisingly, white chocolate marries perfectly with Rice Krispies and marshmallows and I never make a batch without melting in a few squares. Using salted butter adds a slight dose of salt, as do the salt-flecked candied peanuts. If you wish, substitute dry-roasted peanuts, preferably salted, for the candied nuts, or another toasted or candied nut.

I also find snipping the marshmallows in two helps them melt quicker. Or use mini-marshmallows, if you have them.

3 tablespoons (45g) salted butter
3 1/2 ounces (100g) white chocolate, finely chopped
1 cup (100g) candied peanuts
10 ounce (300gr) bag marshmallows, snipped in half
6 cups (200g) Rice Krispies

1. Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.

2. In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.

3. Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.

4. Remove from heat and add the candied peanuts and Rick Krispies until well combined. A rubber spatula or flexible pastry scraper works best.

5. Scrape into the prepared pan and smooth the top. Let cool.

Serving and storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days.

Source :David Lebovitz