Pumpkin Chocolate chip cookies

I found this recipe online and tried it but it wasn't quite right so I tweaked it a bit and then it was amazing!  I added more spices and I added some wheat flour and a little more flour overall so the consistency would be more cookie like.  Enjoy.

1 cup packed brown sugar

1 cup cooked or canned pumpkin

½ cup oil

1 teaspoon vanilla

1 1/2 cup flour

1/3 cup whole wheat flour

1 teaspoon soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2-1 cup chocolate chips (I used 1 cup but if you don't want them that chocolatey just use 1/2)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.

Mascarpone-Filled Cake with Sherried Berries

I did not make up this recipe but I have made it twice now to rave reviews and it is not very difficult AND it is ...AMAZING, I repeat, AMAZING!


For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Fino (dry) Sherry
1/2 cup sugar
4 cups mixed berries, cut if large
The juice of a 1/4 lemon
2 Tbsp of juice of your choice (I used mango/peach/orange)
A couple shakes of cinnamon

For cream:
8 ounces mascarpone (1 cup)
1 cup chilled heavy cream
1/4 cup sugar Garnish:
confectioners sugar print a shopping list for this recipe

Preparation
Make cake:Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries: Bring Sherry, juice, cinnamon and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.

Make cream and assemble cake: Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

Read More http://www.epicurious.com/recipes/food/views/Mascarpone-Filled-Cake-with-Sherried-Berries-242873#ixzz1ZSxVnpWk

Butternut Squash and pear soup

This is a Marilynn original that she emailed to me but you all need this one so here you go!

1 lb. butternut squash about 10 ounce peeled and seeded

1 large yam

2 cups vegetable broth

1 and ½ cups water

1 stick cinnamon opt.

¾ tsp. salt

2 TB butter

2 med. Onions

3 large Anjou or Bartlett pears

1/3 cup white wine

¼ cup half and half

White pepper to taste

Simmer the squash and yam in vegetable broth with water, cinnamon, salt until tender about 40 min. Discard cinn. Stick. Optional. Just add some cinnamon as an alternative.

Melt the butter and cook chopped onions till carmelized. Add peeled cjopped pears, add to onions.  Cook five minutes stirring often.  Add wine.  Add the pear to the soup and puree.  Add the cream and s and p to taste.  Do not boil.  Incredible!  Thin with a little more cream if desired.  

Roasted Tomato and Spinach Pasta

I made this up for dinner tonight and we all loved it!  It is really easy and fast too which makes it even better.

1 1/2 pints cherry or grape tomatoes
2 large handfulls of fresh spinach
l medium-large onion chopped
about 6 mushrooms chopped, I used a combo of white and cremini
5 cloves garlic minced smalll
1/4 cup feta cheese
1/4 cup shredded parmesan cheese
1/2 tsp rosemary
1/2 tsp thyme
2-3 splashes balsamic vinegar
salt and pepper to taste
1 box wheat rotini pasta

So first you just dump the tomatoes onto a jelly roll pan and drizzle with olive oil and salt and pepper.  Heat the oven to 400 and roast for about 20 minutes while you are doing everything else.

Boil the water.

Add 2 Tbsp olive oil to a sautee pan and add chopped onions.  Stir occasionally for about 2-3 minutes.  Add mushrooms and garlic and continue cooking till slightly browned.  Stir in the rosemary and thyme and salt and pepper.

Cook the pasta.

Add the spinach and stir until wilted.  At this point pull the tomatoes out of the oven and pour all the juices, tomatoes, and oil into the sautee pan(the tomatoes skins should have burst and become slightly browned by this point, if not, wait a little longer).  Stir all to combine.  The tomatoes will pretty much fall apart.  Turn stove to low and let combine while pasta finishes cooking.

Drain pasta and add to the sautee pan.  Stir to coat and then add salt and pepper to taste and the two kinds of cheese.  Right before serving pour 2-3 quick glugs of balsamic vinegar across the top and stir to combine.  Enjoy!

Apple Pecan salad

Here is another recent creation that I took to a luncheon where people asked for the recipe so I wrote it down so here it is:

Mixed greens

1 granny smith apple cut into chunks

1/2 cup craisins

1 green onion sliced thin

3/4 cup chopped pecans

1/2 cup brown sugar

pinch of sea salt

1/2 cup feta cheese

In a small skillet over medium heat add brown sugar to pan and let melt.  Stir occasionally to make sure it doesn't burn.  Once it is completely melted, add the pecans and remove from heat.  Quickly stir them till all the pecans are coated and then sprinkle with sea salt.  Transfer to parchment paper and let cool completely.  Chop clumps up into small clusters and serve over the salad.  

for the dressing:

1 cup olive oil

1/2 cup orange champagne vinager (I buy this at Trader Joe's so if you can't get it just substitute half champagne or white wine vinegar and half orange juice)

1 Tbsp dijon mustard

1 tsp honey or more to taste

salt and pepper

Mix all ingredients together except for olive oil.  When they are mixed well, whisk in the olive oil.  Pour over above ingredients and serve immediately.

Tex-Mex chicken salad

I made this up for a mexican themed play group lunch today.  Everyone loved it and several people asked for the recipe which forced me to come home and write it down so here it is.  It tastes very similar to cafe rio salad.  Enjoy!


Tex-mex chicken salad

By Rachel Hall

Beans and corn

Add one can of black beans mostly drained and 1 cup of frozen corn to a saucepan.  Bring to a boil.  Add 1 tsp salt, 1/2 tsp smoked paprika, juice of 1 half of a lime, and 1/8 tsp garlic powder.  Mix well and turn down the heat.  Let simmer for about 5 minutes over low heat stirring occasionally.  Then remove from heat and let cool to room temperature

Tortilla strips

Heat two cups of canola oil in a deep soup pot with a thick bottom.  Cut 6 corn tortillas into thin strips.  Add the strips in three batches and turn frequently till they are lightly brown and crisp.  Remove and lay on a cookie sheet covered with paper towels(2-3).  Sprinkle with sea salt.  Place in 300 degree oven for 3-5 minutes till crisp.  Then remove and let cool completely.  Let the oil cool completely and reserve for later.

Salad

Cut one whole stalk of Romaine lettuce into thin strips.  Wash and drain.  Lay in large bowl.  Top with Cooled beans and corn mixture.  Then sprinkle 3 Chopped green onions over the beans.  Then add two diced avacados.  Then about ten grape tomatoes halved over the avacados.  Next add 1/4-1/2 cup shredded monterey jack cheese.  Then shred the breast meat off of a rotisserie chicken and place chicken chunks over the cheese.  Sprinkle with 1/4 cup loosely packed chopped cilantro leaves and tortilla strips.  Then toss all with cilantro-lime dressing.

Cilantro-Lime dressing

1 cup loosely packed cilantro leaves

1/2 cup of the fry oil(canola)

1 large clove garlic

juice of 2 small limes

about 1/4 cup seasoned rice wine vinegar

1/2 tsp salt

Blend together all ingredients in a blender or food processor.  

Asian Cabbage Salad

My friend made this salad at a luncheon the other day and I couldn't stop eating it.  The recipe is from Our Best Bites.com

1 14 oz bag coleslaw mix 
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing: 
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using. 

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.