Hamilton Beach Slow Cooker Fudgy Pudgy Cake

Hamilton Beach Slow Cooker Fudgy Pudgy Cake
by Holly K of Holly's Table
Adapted from Baked Fudge Pudding Cake

Cooking spray
6 Tablespoons unsweetened cocoa powder
1/4 cup flour
1/4 teaspoon kosher salt
4 large eggs, room temperature
1 1/2 cups sugar
1 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 teaspoon dried orange peel, or 1 teaspoon freshly grated
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy whipping cream + 1/2 cup whipped, for serving
1/4 cup crushed pistachios, for serving
1/4 favorite berries, for serving


Spray the inside of the Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker  with cooking spray and set on low to heat.

Combine the cocoa powder, flour and salt in a small bowl, set aside.

In a medium bowl, beat the eggs on medium-high until thickened. Sprinkle in the sugar slowly and continue to beat until very thick. Drizzle in the butter. Add the vanilla. Keep mixing. Add in the orange peel, nutmeg and cocoa mixture. On low, stir in the cream.

Pour the batter into the slow cooker. Line the lid with paper towels to prevent condensation. Cook on low 3 hours. 

Top with nuts, berries and whipped cream. Serve warm.

Delicious Deep Dish Apple Pie

This is a recipe I have been developing for years. I think the crust definitely can make or break a pie just as much as the spices and apple variety used in it.

On this challenge, we are very lucky to be using spices from The Spice House. I've always enjoyed a little zing to my pie and decided to incorporate their crystallized ginger. Big yum! So if you like a little zip in your pie, this one is for you!

ENJOY!

Delicious Deep Dish Apple Pie

by Holly K of Holly's Table and Holly's Table Facebook Group
Adapted from the following: 

Alton Brown's Super Apple Pie recipe

Martha Stewart's Pie Crust 

Deepest Dish Apple Pie from The Smitten Kitchen Cookbook by Deb Perelman

For the crust:
2 sticks, unsalted butter, chilled and cut in pieces, divided
2 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup ice water (the colder the better)

For the filling and topping:
8 large apples (a combination of Granny Smith, Braeburn, Gala and Golden Delicious are best), peeled, cored, cut into 8 slices and each slice cut into 1/4" chunks*
1/2 cup sugar, divided
1 chunk The Spice House Crystallized Ginger, minced
1 teaspoon The Spice House Ground Cinnamon
1/4 teaspoon The Spice House Ground Nutmeg
1/4 teaspoon kosher salt
3 Tablespoons cornstarch
Juice of 1 small lime
Juice of 1 small lemon
2 Tablespoons unsalted butter, cut-up
2 Tablespoons heavy cream

For the crust:
Freeze 1 1/2 sticks of cut-up butter on sheet trays, about 30 minutes. Refrigerate other 1/2 cut-up stick.

Combine flour, salt and sugar in a food processor. Add the refrigerated butter, pulse 10 times.

Add the frozen butter, pulse until course pebble crumbs form.

Add the ice water, pulse 10 times. Test and pulse a few more times if need be. (It should just come together. Do not over process. You want it to stay cold.)

Press out the dough into 2 discs onto saran wrap. Roll into 1/2" circles. Seal tightly and refrigerate 45 minutes and up to 2 days. Can be frozen up to 1 month.

For the filling:
Place cut-up apples mixed with 1/4 cup sugar in a colander over a bowl. Let drain for 1 1/2 hours. Pour reserved juice into a saucepan with the minced ginger. Cook down until ginger dissolves and only a few Tablespoons remain. Discard any ginger that hasn't dissolved.

Heat oven to 425°F and place rack onto lowest level of oven.

In a bowl, combine the apples, remaining sugar, cinnamon, nutmeg, salt, cornstarch, juices and ginger syrup.

Remove crusts from refrigerator. Roll out into discs. Place one disc into bottom of 9 1/2" glass deep dish pie plate. Pour in apple filling. Dot with butter pieces. Cover with remaining crust. I crimp mine in because no one seems to enjoy the extra crust in my house. Cut slits into top of pie. Brush with the cream.

Bake 45-50 minutes of until bubbling. Baking time depends on your oven, so keep a close watch on it the last 10 minutes or so as to not let burn.

Remove from oven and let cool a minimum of 4 hours.

*Cutting the apples smaller is recommended for deep dish pies since it will allow for more even cooking without burning the crust.

Beef & Bacon Meatloaf Sandwiches with Horseradish Cream & Roasted Potato Wedges

Beef & Bacon Meatloaf Sandwiches with Horseradish Cream + Roasted Potato Wedges
by Holly Kyman of Holly's Table
Adapted from Bon Appétit's BA's Best Beef-and-Bacon Meatloaf

1 Tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
2 Tablespoons + 1/2 cup Jay D's Louisiana Barbecue Sauce
1/2 cup fresh Italian parsley, finely chopped
2 eggs
1/2 cup Italian bread crumbs
1/2 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1 teaspoon cracked black pepper
2 pounds ground chuck (15% fat)
1/4 cup dark brown sugar
1 can tomato paste
6 strips thin bacon, sliced in half vertically (to make 12)
8 French steak rolls (or favorite sturdy roll)
horseradish cream - whisk together in small bowl and keep chilled
1 Tablespoon prepared horseradish
1/2 cup sour cream

Potatoes:
5 pounds Russet potatoes, scrubbed and cut vertically into 1/2" wedges
3 Tablespoons olive oil
1 Tablespoon sea salt
1 Tablespoon freshly ground black pepper

Heat oven to 350°F. Cover baking sheet with parchment paper. Heat oil in a small saute pan over medium heat, add onions and garlic. Cook until translucent. Remove from heat and cool.

In a small bowl, whisk together 2 Tablespoons of Jay D's Louisiana Barbecue Sauce, parsley and eggs.

In another bowl, add bread crumbs, Parmesan, salt, pepper and meat. Mix well with hands. Add the wet ingredients until just blended.

On the sheet tray, form a 12 x 5" log with the meat mixture. In a small bowl, mix the remaining BBQ sauce, brown sugar and tomato paste. Spread over the log.

In a zigzag pattern, criss-cross the bacon slices over the top and tuck underneath.

Bake until 165°F and bacon is crisp on center rack, approximately 70-75 minutes. Remove from oven and let rest 10 minutes. Cut into 8 slices.

For the potatoes, increase oven temperature to 425°F. In a zip-top bag, add the potato slices, oil, salt and pepper. Shake to mix. Transfer to a parchment covered sheet tray. Bake 40 minutes until tender inside and browned on the outside.

Serve the meatloaf on rolls, spread with the horseradish, sour cream and more Jay D's Louisiana Barbecue Sauce, of course!

BBQ & Cheddar Chicken Dip

Ever go to a party and someone has brought that delicious chicken dip? Here's my take on the classic recipe. I made the hot sauce optional, as my son doesn't like spicy food. This is a sure crowd pleaser.

BBQ & Cheddar Chicken Dip
by Holly K.

3 chicken breasts
1 Tablespoon Jada Foods Chicken Salt Barbecue Seasoning
1 Tablespoon Jada Foods Chicken Salt Red Pepper Seasoning

Cooking spray
2 8-ounce tubs whipped cream cheese
1 bunch scallions, thinly sliced
1/4 cup ranch dressing
1 cup shredded sharp cheddar cheese
1 Tablespoon Frank's Red Hot sauce (optional)

Combine the salts in a bowl. Spray a glass cooking dish with cooking spray. Coat the chicken breasts on both sides with the blend and bake at 350˚F until done.

Add the cooked chicken breasts to a stand mixer and shred. Add the cream cheese, scallions, ranch and cheddar until smooth. Mix in the hot sauce (optional).

Serve with crackers and vegetables.

Sweet Sausage and Rice Meatball Soup

If you've never used a machine like this before, like myself, this is a great beginner's recipe. It's simple and not intimidating and the soup itself is very satisfying without a lot of work.

Take your time releasing the steam so you don't burn yourself. Your family will think you worked hours on this! ENJOY!

Sweet Sausage and Rice Meatball Soup
by Holly K
Adapted from Real Simple Magazine's Pork and Rice Meatball Soup

1 cup cooked white rice, cooled
1 medium egg, beaten
2 Tablespoons whole milk
1 pound ground sweet pork sausage
1/2 cup freshly grated Parmesan cheese
1/2 cup Italian panko bread crumbs
Pinch of nutmeg
3 Tablespoons olive oil
1/2 cup Sauvignon Blanc wine (or any dry white wine you prefer)
1 14-ounce can of diced Italian tomatoes
1 Tablespoon minced fresh garlic
32 ounces chicken broth
2 scallions, cleaned and sliced on the diagonal
1 small bunch fresh spinach, cleaned and roughly chopped
Salt and pepper, to taste
Crusty bread for serving

In a medium bowl combine the rice, egg, milk, sausage, Parmesan, bread crumbs and nutmeg. Form into small meatballs, about 3/4 to 1" diameter. Place on cooking sheet.

Turn your Instant Pot on to the SAUTE setting. Add the olive oil and brown the meatballs in batches and remove to a plate.

Deglaze the pot with the wine scraping up any traces of the meatballs. Add the tomatoes, garlic, broth and scallions. Carefully return the meatballs to the pot. Do not drop in, they may break.

Top and seal the pot and set to SOUP mode for 20 minutes. Manually release the steam. Be careful to keep away from cabinets and your face.

Remove lid and stir in the spinach. It will cook by the residual steam.

Serve with bread.

Chocolate Cheerio Mousse Pie

This is a recipe that I have been making for over 20 years from a book called The Complete Step By Step Cooking Class Cookbook. I substituted the chocolate wafer crust with the Cheerios and omitted the raspberry liquor.

Chocolate Cheerio Mousse Pie
by Holly Kyman
Adapted from Raspberry Chocolate Mousse Pie by The Complete Step By Step Cooking Class Cookbook

8 cups General Mills Chocolate Cheerios
1 cup unsalted butter, melted and cooled
6 ounces semi-sweet chocolate squares
1 1/4 cups heavy whipping cream
1/2 cup water
7 Tablespoons sugar
5 egg yolks, room temperature
Grated chocolate for garnish
Whipped cream, for garnish

In a food processor, add the Chocolate Cheerios and process until finely crushed. Add the melted butter until just combined. Place mixture into the bottom and up 1 inch of a 9-inch springform pan. Press firmly to make crust.

Add the chocolate squares in heat-proof bowl over simmering, not boiling, water and melt until smooth, stirring often as to not burn. Remove from heat and cool.

Place a medium-sized glass bowl and beaters from a hand mixer in the refrigerator (about 20 minutes) to chill. Remove, pour the cream into bowl and beat until firm peaks form. Keep refrigerated.

In a small saucepan, add water and sugar. Stir. Bring to a boil over medium-high heat for 1 minute. Remove from heat and pour into glass measuring cup or mug.

Place egg yolks into a large glass bowl, on top of simmering, not boiling, water. Whisk in hot syrup and continue to whisk until light and foamy. Soft peaks should form. Remove from heat and continue to whisk until cooled. Stir in the chocolate until completely incorporated.

Stir in half the whipped cream until smooth. Fold in the remaining whipped cream until evenly incorporated.

Pour mousse into pie shell and chill at least 4 hours to overnight. Garnish with whipped cream and chocolate shavings before serving.

Serves 10.

Chicken with Molé

When people think of molé, they usually think of chocolate. Yes, the sauce does have chocolate in it, but it's a very small amount and added at the end to give the sauce it's color and richness.

I've always been a huge fan of it myself. I remember the first time I had it in Cancun, Mexico, some 25 years ago. It's rich, smokey flavor sold me on the spot. This is a labor intensive recipe, but so worth the reward. It's a definite crowd pleaser.

Chicken with Molé
by Holly Kyman

Chicken and stock:
1 (6-7 pound) whole chicken, neck and gizzards removed
2 ribs celery with leaves, chopped
2 carrots, peeled, chopped
1 onion, quartered
2 cloves garlic, halved
1 teaspoon allspice berries
1 teaspoon mixed peppercorns
1 bay leaf
1 package of fresh poultry herbs (sage, rosemary, thyme)
3 Tablespoons kosher salt
12 cups water

Fruit/vegetable base base:
1 16-ounce can of fire roasted tomatoes
1/2 cup raisins
2 Tablespoons chili powder blend* (see note below ingredients)

Pepper base:
1 dried pasilla pepper, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
1 cup hot water

Plantain base:
1 ripe plantain, diced
2 Tablespoons lard or canola oil
1 teaspoon cinnamon
1/4 cup brown sugar

Seeds, nuts and chocolate blend:

1/2 cup shelled peanuts
1/4 cup raw pumpkin seeds
2 Tablespoons sesame seeds
1/2 cup General Mills Chocolate Cheerios

Other:
1/4 cup Mexican chocolate, chopped (Ibarra preferred)
Flour tortillas
Sour cream
Sliced avocado
Shredded cheddar cheese
Pumpkin seeds, for garnish (optional)
Sesame seeds, for garnish (optional)

*Chili powder: I like The Spice Hunter's Salt-Free Chili Powder, which is a blend of chile pepper, onion, garlic, cocoa powder, oregano, red pepper, cumin, cinnamon and cloves. It has a very nice sweet and smoky flavor.

In a large stock pot, add the chicken, celery, carrots, onion, garlic, allspice, peppercorns, bay leaf, salt, and package of poultry herbs. Cover with 12 cups of water. Bring to a boil, cover and reduce to a simmer. Cook 1 to 1 1/2 hours, or until chicken is done.

Meanwhile, in a glass bowl, add the stemmed and seeded dried peppers. Cover with 1 cup very hot water. Let steep and soften 30-40 minutes, or until tender. Strain and reserve liquid and set aside.

Back to the broth and chicken, strain the liquid into a large pot using a colander or cheese cloth, cover and keep warm. Discard the vegetables and herbs. Place the chicken onto a cutting board and let cool. Remove skin and shred the chicken. Keep the meat warm in a slow cooker set on 'warm'. Ladle in a cup of the stock to keep moist. Add more stock if meat seems to get dry.

In a large non-stick pan, add the fire roasted tomatoes, raisins and chili powder blend. Cook on low, stirring often as to not burn.

In a small sauté pan, add the plantains, lard or oil, cinnamon and brown sugar. Cook on medium-low heat until they soften. Add the plantain mixture to the tomato/raisin base. Ladle in a cup or two of the chicken broth. Stir well. It may look lumpy and that's ok.

In a food processor, add the reconstituted dried peppers. Add a little of the pepper liquid if it seems too thick or doesn't 'move'. Add the blended peppers to the tomato/raisin/plantain base. Stir well. Add another cup or two of the chicken broth. Remember: Keep low and slow and keep stirring. Pull up a seat and don't leave this sauce alone.

In a food processor, add the peanuts, pumpkin seeds, sesame seeds and cheerios. Pulse until finely ground. Add to the tomato/raisin/plantain base. Add more stock and you guessed it: Keep stirring.

Finally, add the Mexican chocolate. Stir well. The sauce may seem really thick and lumpy. Add more stock. Stir constantly for another 30-40 minutes.

Remove sauce from heat, in batches (should take about 3-4) ladle sauce into blender and add a cup of the chicken stock. Blend on low until nicely emulsified. Return blended sauce to a large pot. After all is processed, return to heat and continue to stir often, adding a cup or so of the chicken stock for another hour. (You may have some stock leftover. Save for another use.)

To serve: On a tortilla, add about 1/2 cup of the shredded chicken, wrap tortilla. Top with a drizzle of the molé (a little goes along way), a dollop of sour cream, a few avocado slices and a touch of shredded cheese. Garnish with the pumpkin and sesame seeds. Also, good served with a side of Spanish rice. Enjoy!

White Chocolate & Wild Hibiscus Syrup Trifles

Typically when one thinks of English Trifle, they think of a heavy dessert loaded with custard, liquor, fruit and cake. As much as I LOVE the original version, I thought I'd lighten it up a bit to accent the unique flavor of the hibiscus syrup. The syrup almost tastes like a black raspberry - sweet but slightly tart. A beautiful combination. Wild Hibiscus Flowers in Syrup are not only beautiful, but taste great.

I used pound cake to absorb the syrup and keep the white chocolate 'mousse' pure. I wanted definite layers to be seen in this dessert. Any seasonal fruit will be great with this. I chose peaches and blackberries being the end of summer and like the color and flavor contrasts.

Enjoy!

White Chocolate & Wild Hibiscus Syrup Trifles
by Holly K of Holly's Table

1 pint heavy whipping cream
1 large box of white chocolate instant pudding
2 cups whole milk
1 pound cake, store bought or prepare according to box instructions, cool completely
2 peaches, finely sliced
1 pint blackberries
1 jar Wild Hibiscus Flowers in Syrup

In a large, chilled glass mixing bowl, whip the cream until firm peaks form. In another bowl, add pudding and cold milk and whisk until thoroughly blended. Place in refrigerator to set for one hour. After the pudding has set, create the mousse by folding in all but 1/2 cup of the whipped cream. Dice cake into 1/2 inch cubes.

Using wine glasses or individual dessert cups, layer 3 cubes of cake, drizzle with 1 teaspoon Wild Hibiscus Flowers in Syrup, top with 2 Tablespoons of of the mousse and a few berries and peaches. Repeat the process. Top each dessert with a dollop of the remaining whipped cream and a Wild Hibiscus Flower. Chill for at least one hour before serving. Serve chilled.

Makes 12 individual servings

NOTE: You can use whatever fruit is in season. I used blackberries to offset the sweetness of the Hibiscus syrup. Other great alternatives include: Strawberries, nectarines, raspberries, cherries, and kiwi.

Savory Leg of Lamb with Mediterranean Couscous and Artichoke Puree

Don't know what to make for dinner? Just roll those dice! Leafcutter Designs supplied us with these amazing 12 Recipe Dice for this challenge. They also have a vegetarian version, along with cocktail dice, dessert and chai ones.

You roll all 12, and can eliminate up to 5. You can then re-roll the remaining ones to add to your original recipe, create something new or switch things up. What a creative way to make dinner fun! Here's a little more about the company: Leafcutter Designs - Our Story

Savory Leg of Lamb with Mediterranean Couscous and Artichoke Puree
by Holly K of Holly's Table
Adapted from: Roasted leg of lamb recipe adapted from Martha Stewart's Roasted Leg of Lamb

For the lamb:
1 bone-in leg of lamb, trimmed of fell and excess fat (7-8 pounds)
2 Tablespoons course salt
2 teaspoons course black pepper
2 Tablespoons fresh minced garlic
2 Tablespoons chopped fresh rosemary leaves
2 Tablespoons chopped fresh oregano leaves, plus more for garnish
2 Tablespoons Dijon-style mustard
2 Tablespoons extra-virgin olive oil
2 cups low-sodium chicken broth
1 cup red currant jelly, for serving

For the couscous:
1 box of Mediterranean-style couscous
1/4 cup chopped fresh parsley
1 cup peas, cooked and chilled
1/4 cup diced red bell pepper

For the artichoke and garbanzo bean puree:
1 medium sized jar of marinated artichoke hearts, drained, reserve liquid
1 15-ounce can of garbanzo beans, drained, rinsed and skinned
1/2 teaspoon red pepper flakes
1 lemon, juice and zest
Sea salt and pepper
Crumbled feta cheese for garnish
Finely sliced red pepper for garnish
Pita chips for dipping

For the lamb: After removing the excess fell and fat from the lamb, it's time to make the rub. In a small bowl blend together the salt, pepper, garlic, rosemary, oregano, mustard and oil. Slash the meat all over with 1 inch long and about 1/2 inch deep cuts. Slather the meat on all sides with the rub. Be sure to get into the grooves. Let the lamb rest for 1 hour before roasting. Heat oven to 425°F. Place the lamb into a medium roasting pan outfitted with a rack. Pour the chicken broth into the bottom of pan. Roast the lamb 20 minutes to get an initial crust and seal in the flavors. Reduce the oven temperature to 325°F and continue to cook until internal temperature at the bone reaches 130-135°F (medium-rare). About 50-65 minutes, depending on your oven. Increase oven temperature to broil, and cook another 5 minutes to crisp the meat. Remove from oven and let rest 20 minutes before carving.

For the couscous: Cook one box of Mediterranean-style couscous according to box directions. Meanwhile, in a medium bowl, add the parsley, peas and bell pepper. Mix in the couscous.

For the artichoke puree: In a food processor, blend the artichoke hearts, garbanzo beans, red pepper flakes, lemon juice and zest until well blended. If needed, add some of the marinade from the artichoke hearts. Note for the garbanzo beans: For a smoother texture, make sure the skins are removed from the beans. Add salt and pepper to taste. Pour into a small serving dish and garnish with the feta and bell pepper.

Serve lamb with a couple of spoonfuls of red currant jelly, a side of the couscous, artichoke puree and chips for dipping.

Farfalle with Pumpkin Basil Cream and Grilled Shrimp

I love fall. One of my favorite things about it is pumpkin everything! I was so excited to do this recipe even though it's July and 90 degrees. Even though it has a lot of cream in it, it's not heavy. And I love how the Blackened Pumpkin Seeds by Truly Good Foods gives it a nice crunch and little edge.

Farfalle with Pumpkin Basil Cream and Grilled Shrimp
by Holly of Holly's Table

2 cups heavy cream
1 garlic clove
12 basil leaves, washed
Pinch of nutmeg
1 15-ounce can of pumpkin puree
1/2 teaspoon kosher salt
Pinch crushed red pepper flakes
Fresh ground black pepper
1 pound farfalle, reserve 1/2 cup cooking liquid
2 pounds shrimp 26/30 count, shelled and deveined, tails intact
1 Tablespoon olive oil

1 teaspoon Cajun seasoning
1 cup fresh basil leaves, finely cut
1/4 cup of Truly Good Foods Blackened Pumpkin Seeds

Fresh grated Asiago cheese

In a medium saucepan, combine the heavy cream, garlic, basil leaves and nutmeg. Heat over medium heat until just hot. Cover and remove from heat. Let steep 30 minutes.

In another large pot, add pumpkin puree, salt, red and black pepper. Strain the heavy cream mixture in the pan. Heat gently and whisk to combine.

Meanwhile, cook pasta according to box directions until al dente. Strain and reserve 1/2 cup of the cooking liquid. Add the liquid to the pumpkin sauce. Whisking constantly until smooth. Gently add the pasta and toss to combine. Keep on low heat.

Coat the prepared shrimp with the olive oil and Cajun seasoning. Grill in a cast iron skillet until no longer pink.

To serve, plate pasta and top with shrimp. Garnish with the fresh basil, Truly Good Foods Blackened Pumpkin Seeds, and grated cheese.

Truly Good Praline Pecan Ice Cream

One of my favorite memories of childhood, was heading off to Baskin Robbins on a hot summer night. My dad always got Daiquiri Ice sorbet, my mom Butter Pecan or Pralines and Cream, my brother, David, some sort of chocolate concoction and me, whatever was new (especially if it contained coconut).

I also remember when my dad came home with one of those hand crank ice cream machines. You know, the one that you put rock salt in and it seemed to take days to make some sort of ice cream soup. It was well worth it, though.

A few years back, I received my first electric ice cream machine (from my brother, of course) and I've been hooked ever since. I'm always trying to come up with an excuse to make some. When I read about the various nut and seeds we were going to receive. I immediately signed up for ice cream. I've already made 2 batches and can't seem to keep it around for more than a few days here. I'm assuming there's an ice cream fairy eating the stuff while I'm sleeping. So, keep that in mind when you make this recipe. It's decadent and guaranteed to put smiles on the faces of those who are lucky enough to get some.

Truly Good Praline Pecan Ice Cream
by Holly of Holly's Table
Adapted from Vanilla Ice Cream Recipe - David Lebovitz

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
Pinch of kosher salt
Pinch of nutmeg
1 vanilla bean, split lengthwise with a paring knife to expose seeds
5 large egg yolks
1 cup of Truly Good Foods Praline Pecans, roughly chopped

In a medium non-stick pan, over medium-low heat, warm the milk, sugar, 1 cup of the heavy cream, kosher salt, nutmeg and split vanilla bean. Stir often to avoid sticking and burning. When the mixture is hot, remove from heat, cover and let steep 1 hour.

Place the other cup of cream in a bowl.

Re-warm the vanilla milk over low heat. Do not let boil. In a small bowl, whisk the egg yolks until well blended. Remove vanilla bean. Ladle in half a cup of the warm milk to temper the eggs. Pour the egg mixture back into the remaining warmed milk and stir well. Heat over medium-low heat until it thickens and just coats the back of a spoon or spatula.

Strain the mixture into the cream. Scrape the seeds from the vanilla bean and mix into the custard. Place the bowl into an ice bath and continue to whisk until chilled. Cover bowl and chill in refrigerator overnight.

On the next day, pour the custard into your ice cream maker. Mix about 15-20 minutes (or according to your machines directions) until it forms a soft ice cream. Add the praline pecans and mix another 5 minutes or until thoroughly blended. Scoop ice cream into a freezer-safe container and freeze until firm.

Serve with additional pecans if desired.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Roasted Golden Beet and Sweet Potato Rings with Rosemary Honey Balsamic Glaze & Ricotta

Beets. Nope, they aren't just red. There's this golden yellow variety that I have become a huge fan of. Not only because they don't stain my hands, but they taste sweeter and less earthy than the red variety (my friend, Scott, lovingly refers to beets as tasting like dirt.) I'm hoping this recipe will change his mind.

Did I mention they're also very good for you? Well, they are. Full of antioxidants that lower cholesterol, high blood pressure and even combat fatigue. What's not to love?! Paired with sweet potatoes, you won't even know you're eating them!

This recipe is very simple. It can be eaten warm or chilled, as an appetizer or root vegetable side dish. I served this alongside grilled flank steak with a crusty french bread. Enjoy!

Roasted Golden Beet and Sweet Potato Rings with Rosemary Honey Balsamic Glaze & Ricotta
by Holly K

3 golden beets, stems removed (save for another use)
2 medium sweet potatoes
1-2 Tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper, to taste
2-3 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
1 sprig fresh rosemary, minced
1/4 cup whole milk ricotta cheese

Heat oven to 375°F. Cut washed and peeled golden beets and sweet potatoes into 1/4" rings. Alternate in a 9 x 13" glass baking dish. Drizzle with extra virgin olive oil, sea salt and pepper. Bake on middle rack for 60 minutes, or until fork tender. Let cool 5 minutes before serving.

Plate about 8-10 rings, drizzle with the Honey Ridge Farms Balsamic Honey Vinegar, a 1/4 teaspoon of the rosemary, 1 Tablespoon crumbled ricotta and additional salt/pepper if desired. Makes 4-6 servings.

Sweet Honey Creme Crêpes

Ah, crêpes! Those sweet (or savory) super thin French delights that most of us adore. Over the years I have made many. And over the years I have failed so many times that I almost gave up. But then...I came across this recipe with the adaptation of the honey creme for the sugar and voila - perfection! It also helps that I have a good non-stick pan, nothing super pricey but one without a bunch of scratches and imperfections in it.

Heat and timing are also key here. Do not try and cook it too quickly or you'll burn the butter (and thus the crêpe.) On that note, do not walk away from the stove or you'll have burnt crêpes. It's ok to peek at the underside if you're not sure if it's cooked enough or not. And to be honest, I've even flipped a few back over to get that desired crisp, but delicate, texture.

Most importantly: Make a bunch of them. These are a crowd pleaser and will be gobbled up before you know it. Bon Appétit!

Sweet Honey Creme Crêpes
by Holly K
Adapted from Crepes in Betty Crocker's New Cookbook

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups whole milk
1 Tablespoon Honey Ridge Farms Clover Honey Creme
2 Tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 large eggs
1 cup heavy whipping cream
Fresh fruit

In a small bowl, whisk together the flour, baking powder and salt. Stir in the milk, Clover Honey Creme, butter, vanilla and eggs and blend until smooth. Let sit 5-10 minutes.

Heat a small non-stick 6" skillet on medium-high heat. Lightly butter the pan and pour 1/4 cup of batter inside. Rotate the pan so that the batter forms a thin, uniform layer. Cook 2-3 minutes until the underside is lightly browned. Gently flip the crêpe and cook another minute or so and golden on the underside. Remove crêpe to a plate. Repeat process with remaining batter.

In a medium chilled bowl, beat the whipping cream with a hand mixer until soft peaks form.

To serve crêpes, top with your favorite fruit and a spoonful of the fresh cream.

The Italian Burger

My son, Caden, who is six, LOVES a good cheeseburger. You might even call him a connoisseur. He says he loves them because 'they taste so good' and 'the cheese is good too.' So, over the years I have made quite a few. Every once in a while I break out of the ordinary and make a buffalo burger or even a lamb one. I usually try to keep the spices on the down-low because his young taste buds think black pepper is too spicy.

I was very excited about this challenge because I'm always looking for new ingredients. I like the combination Cluck 'n Moo uses for the beef and chicken because it's not only healthier, but tasty too. I find the spice mix I used doesn't overwhelm the meat but compliments it. And according to Caden, it's very yummy. He actually asked for extra basil on the side!

The Italian Burger
by Holly

1 pound Cluck 'n Moo Ground 
1 Tablespoon Italian seasoning (see recipe below)

1/2 Tablespoon kosher salt
4 Telera rolls or your favorite burger bun
1 ball of fresh mozzarella cheese, cut into 8 slices
Sun-dried tomato spread (about 2 Tablespoons per burger)

Mild pepper rings
1 small bunch of fresh basil, leaves washed and dried, coarsely chopped
Cooking spray

In medium bowl, blend together the ground meat, Italian seasoning and salt. Divide into 4 thin patties. Make a small indentation with thumb in center to ensure even cooking.

Heat grill or grill pan (coat with cooking spray.) Cook burgers until they reach 165°F (no pink remaining) about 3-4 minutes each side. Do not press the burgers down while cooking. Place 2 slices of the mozzarella cheese on each burger. Cover pan with lid and cook another minute or until the cheese is slightly melted. Watch closely as to not burn.

Place each patty on a bun with a generous coating of the sun-dried tomato spread, a few mild pepper rings and a couple of basil leaves.

Italian seasoning
by Food.com Italian Seasoning

3 Tablespoons dried basil
3 Tablespoons dried oregano
3 Tablespoons dried parsley
1 Tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Almond Cranberry White Chocolate Cookies

Cookies. Who doesn't love a great, homemade cookie?! Over the years, I have made dozens of types of rolled dough, drop and bar varieties. I usually make 6 or more types around the holidays and ship them out across the country to my family and friends. The trick is usually trying to find ones that can make the trek in one piece and stay fresh.

I came across this recipe from Nature's Eats last winter. Normally, my husband and son make some disagreeable face whenever I mention anything with coconut in them. But, they actually loved these! Score one for mom!

These are easy to make, and stay fresh for days in an airtight container. I found with the Mrs. Anderson's Sweet Baking Mat from Harold Import Company that they brown nicely and they even keep their height (this is something I've been challenged with living in high altitude the past 10+ years.)

So, I highly recommended these for your picky eaters. You may even convert them to coconut after all.

Almond Cranberry White Chocolate Cookies
by Holly
adapted from Nature's Eats: Almond with Cranberry and Coconut Cookies

1 1/4 cups blanched almond flour
1/4 cup dried cranberries
1/2 cup finely shredded (angel) coconut
1/4 cup white chocolate chips
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup packed light brown sugar
1 large egg
3 Tablespoons melted and slightly cooled coconut oil
1/2 teaspoon pure vanilla extract

Heat oven to 375°F. Place a Mrs. Anderson's Sweet Baking Mat inside a standard baking sheet.

In a medium bowl, combine the flour, cranberries, coconut, white chocolate chips, baking powder, sea salt and brown sugar. In a small bowl, whisk the egg until light and frothy. Gradually add the coconut oil and vanilla. Add the wet ingredients to the dry ingredients until thoroughly incorporated. Place bowl in freezer for 15 minutes to help set the mixture.

Remove dough from freezer and form twelve 1-1 1/4" balls, evenly space onto the baking sheet. Bake cookies on middle rack, about 10-12 minutes or lightly browned. Let cool on the baking sheet for a minute and remove to a rack to completely cool before eating.

Harold Import Company:

-Facebook: https://www.facebook.com/HaroldImportCompany
-Twitter: https://twitter.com/HaroldImportCo
-Pinterest: https://www.pinterest.com/HaroldImport/
-YouTube: https://www.youtube.com/user/HaroldImportCompany

Brad's Smooth n Spicy

It's Happy Hour and time for a cocktail. I've always enjoyed a unique martini. I don't like my drinks to taste like straight up alcohol. I also don't usually make my own cocktails and leave this one for the professionals.

I knew I wanted to go with something from Colorado where I live. So I visited my local liquor and wine store. They've always advised me well in the past. Vodka? No. Whiskey? No. Spiced Rum? Ooh, this could be good. I picked up the bottle and being a graphic designer, fell for the label. It happens. But I read that it was an American Distilling Institute Silver Medal Award Winner from 2012, so it must be good.

I got the bottle home and started messing with simple syrups. I first tried a spiced one with cinnamon, clove and allspice. But it seemed too much like the rum. Maybe fruity would work?! I've always loved the combination of orange and ginger and went with that. The aroma from my kitchen soon filled my house and smelled absolutely divine!

This is where my brother-in-law, Brad, steps in. Being a former bartender, I knew he could lead me in the right direction not only with taste, but proportions. Like I said before, I order drinks, I don't make them. He advised me to definitely go with the orange-ginger syrup, not spiced. Told me how to garnish my drink properly. And ta-da, the perfect sipping cocktail.

So, this one is for you, Brad. You rock!

Brad's Smooth n Spicy
by Holly

For the simple syrup:

1 cup sugar

1 cup water
Rind of a medium orange
1 teaspoon crystalized ginger, smashed

For the glass:

Orange zested sugar
Orange peel curly cues

For the cocktail:
2 parts (shots) of Dancing Pines Distillery Spice, spice flavored rum
1 part (shot) simple syrup

To make the simple syrup, combine the sugar, water, orange peel and ginger in a medium saucepan. Bring to a boil and reduce heat to a simmer. Cook and stir occasionally until the sugar and ginger have dissolved, about 15 minutes. Strain and reserve.

In a shaker, filled with ice, add the rum and simple syrup, swirl (do NOT shake) until chilled. Dip a martini glass 1/4" in water and dip into the orange sugar. Strain and pour the cocktail into the glass. Garnish with an orange curly cue and enjoy!

Chicken Sausage Purple Sweet Potato Quesadillas

Breakfast, brunch, snack, or dinner, it's the perfect time for these quesadillas. When choosing a recipe for this challenge, I wanted something fresh, healthy and vibrant.

A good friend of mine awhile back told me about these magical purple sweet potatoes he had had while in Hawaii 2 years ago. I've been on the lookout for them ever since and FINALLY came upon them at the store last week. Unlike many vegetables that have a tendency to fade when cooking, these keep their deep purple color. They do take a little longer to cook, so keep that in mind. But, if you can't find these beauties, a good ol' classic sweet potato will work just fine.

I decided to pair this quesadilla with a fresh fruit salsa. I wanted one that could hold up a few days and not get mushy. If you've never tasted an Asian pear, they're more like an apple in consistency than a pear. So you can sub your favorite apple variety if you can't find these, as well.

I also used the golden pineapple variety because of it's natural sweetness and smoother texture. If you use a regular one, just make sure it's more on the extra ripe side. Finally the yogurt dip. Either you love or hate Greek yogurt. If you don't like it, use a lighter sour cream. But, I think the addition of the citrus to the yogurt makes it taste very close.

Chicken Sausage Purple Sweet Potato Quesadillas
by Holly

1/2 quart fresh strawberries, finely chopped
1 Asian pear, diced
1 small golden pineapple, finely chopped
1 small lime, juiced
1/2 Tablespoon honey
1/4 cup fresh cilantro (or fresh flat leaf parsley), chopped
Kosher salt

1/2 cup plain Greek yogurt
Juice of half of small orange (use other half for garnish if desired)
1 medium purple sweet potato (or red), peeled and diced
1 Tablespoon olive oil
Fresh ground black pepper

Cooking spray
1 12-ounce package Bilinski's Kale Balsamic Chicken Sausage, diced
1 Tablespoon unsalted butter

6 eggs
6 Mission® Garden Spinach Herb tortillas
1 1/2 cups shredded Mexican cheese

For the salsa:
In a small bowl, gently mix the strawberries, pear, pineapple, lime juice, honey, cilantro and a pinch of salt. Cover with plastic wrap to avoid browning of the fruit.

For the yogurt dip:
In another small bowl, combine the Greek yogurt and orange juice. Blend well. Keep in refrigerator until ready to plate.

Heat oven to 350°F. Cover a standard sheet pan with parchment paper. Combine the diced sweet potato with olive oil, lightly salt and pepper. Roast for 40-45 minutes until tender, careful to not overcook. Remove from oven.

Lightly coat a medium sauté pan with cooking spray. On medium-high heat, brown the sausage, stirring frequently as not to burn. Cook about 8-10 minutes. Remove from heat.

In another sauté pan, add butter and eggs. Cook low and slow until just scrambled. Add the eggs to the sausage mixture.

Quesadilla time! In a large sauté pan, lightly coat with cooking spray. On medium heat, add a tortilla, top with 1/4 cup cheese, 1/3 of sausage/egg mixture, 1/4 of potatoes, 1/4 cup of cheese and another tortilla. Cook approximately 2-3 minutes until lightly browned on underside and cheese has started to melt on the bottom layer. Carefully flip quesadilla over and cook another 2 minutes until golden brown and cheese is completely melted. Slide quesadilla to a cutting board and let cool slightly before cutting into thirds and plating. Repeat the previous steps to make 2 more quesadillas. (NOTE: you will have some potatoes leftover for garnishing the plates).

Place quesadillas on plates or serve 'family style' on a platter. Sprinkle with the fruit salsa and yogurt dip.

Other links to follow:

 -Facebook: https://www.facebook.com/pages/Bilinski-Sausage-Co/122755236792

-Twitter: https://twitter.com/bilinskisausage
-Pinterest: http://www.pinterest.com/bilinskisausage/
-Instagram: http://instagram.com/bilinskisausage

Acorn Squash-Raisin Monkey Bread

Ever wonder what you're supposed to do with leftover squash or raisins? Well, thanks to Donna, here's a fantastic idea!

Don't know about you, but I always have raisins sitting in my pantry, getting rock hard. I also make acorn squash a lot and always seem to have some leftover since my 5 year old eats like a bird.

I've never been great at making bread. It usually comes out hard, or flat, or hard AND flat. But this bread is idiot-proof. If you're a first-timer (like myself) this is a great recipe to get started with. It's an easy-pleaser and is good to serve whenever. I served this recipe initially as a snack bread on the weekend. But, I also changed it up a bit the second round and used a large diced Gala apple instead of the squash and made it a breakfast delight. I sent it off with my husband to work and needless to say, it was gone in minutes.

This is a fun and creative recipe to do with the kids. I used a bundt pan, but you can use any round, square baking pan you like.

Acorn Squash-Raisin Monkey Bread
by Holly
Adapted from Sweet Potato Monkey Bread from the book Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

For the dough:
1/2 cup cooked acorn squash, cooled
1 egg
1/2 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup room temperature water
3 cups bread flour
4 Tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cups raisins

For the coating:
3 Tablespoons almond meal
3 Tablespoons vanilla sugar*
3 graham crackers, crushed
1 teaspoon pumpkin pie spice

In an upright mixer, combine all dough ingredients with a dough hook. Mix on medium-low until dough is stretchy, about 5 minutes.

Place dough in a large bowl greased with cooking spray. Cover with plastic wrap. Place in warm area and let rise until doubled, about 1 to 1 1/2 hours.

Meanwhile, in a small bowl, blend together the coating ingredients with a fork.

Coat a bundt pan with cooking spray. Separate dough into balls, about 18-24. They don't have to be even. Roll balls in the coating and drop into pan. Cover the pan with plastic wrap and place in refrigerator 12-24 hours.

Remove the pan from the refrigerator, heat oven to 325°F. Place pan in heated oven, on middle rack. Cook bread about 45-50 minutes. Remove pan from the oven, and let cool a few minutes. Remove the bread and let cool another 15-20 minutes on a baking rack.

Serve plain or with butter.

*Vanilla sugar, can be bought at the grocery store. Or to simply make your own, place a vanilla bean in a mason jar, fill with sugar, cap, let sit at least 24 hours to absorb the bean flavor.

Other links to follow Donna Currie:

Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day



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