Vodka Cream Pasta

Vodka Cream Pasta by Rachael Ray

1 T EVOO
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 c vodka
1 c chicken stock
1 32 oz can crushed tomatoes
coarse salt & pepper
16 oz pasta such as penne
1/2 c heavy cream
20 leaves fresh basil, torn
crusty bread for passing

1. Heat a large skillet over medium heat. Add oil, butter, garlic, & shallots.
2. Gently saute for 3-5 minutes to develop their sweetness.
3. Add vodka to the pan. Reduce vodka by half, 2-3 minutes.
4. Add chicken stock and tomatoes. Bring sauce to a bubble & reduce heat to simmer. Season with s & p.
5. While sauce simmers, cook pasta in salted boiling water until cooked to al dente. Meanwhile, prepare salad or other side dishes.
6. Stir cream into sauce. WHen sauce returns to a bubble, remove it from heat. Drain pasta.
7. Toss hot pasta with sauce & basil leaves. 4 servings

In my opinion: This is a great dish and super easy to make.

Cola-Baked Ham with Cherry-Orange Glaze

Cola-Baked Ham with Cherry-Orange Glaze by Emeril Lagasse

12-15 lb fully cooked bone-in ham
1 t ground allspice
2-L bottle cola
3/4 c cherry preserves or jelly
1/4 c fresh orange juice
2 T orange flavored liqueur (Recommend Grand Marnier)
biscuits or dinner rolls to go along
Creole mustard to go along

Preheat oven to 325.
2. Trim rind and excess fat from the ham, leaving a 1/4" layer of fat. With a sharp knife, score the fat in a doamond pattern. Place the ham in a large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
3. Meanwhile, in a medium saucepan, combine the cherry preserves, OJ, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.
4. Remove the ham from the oven and brush the top and sides with cherry glaze. return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham w/o touching the bone registers 140, about 15-30 minutes.
5. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.

In my opinion: This is good, really good, but also a lot of work for a mommy of 3 small children. I may cook this one again one day when the kids are old enough to help out.

Started at 3:30
Out of oven at 6:00
Ready at 6:30

BLT Soup by Paula Deen

BLT Soup by Paula Deen

5 slices bacon, finely diced, plus crisp crumbles bacon for garnish
1/2 c diced green onions
2 T butter (That's all Paula?)
3 c finely shredded iceberg lettuce (We didn't use)
1/2 c instant flour (What's instant? I used good ol' a.p.)
3 1/2 c chicken broth, heated to a simmer
1 c diced fresh tomatoes
1/8 t grated fresh nutmeg (Sorry, I used my spices from my cabinet)
1/8 t ground red pepper (cayenne)
1 c heavy cream (Now we're talkin')
1/4 c mayonaisse
1/4 c sour cream

In a 3 qt pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes.Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg, and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.

Mix the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

In my opinion: Heck, Paula Deen came up with this, who cares what I say? Honestly? This was a good soup. It used very few dishes in preparation which is even better. We'll be having this again soon.

Creamy Lemon Pie

Creamy Lemon Pie by Eagle Brand

3 egg yolks
14 oz can Eagle Brand milk
1/2 c lemon juice
8 or 9" prepared graham cracker or baked pie crust
whipped topping
lemon zest (optional)

1. Preheat oven to 325. Beat egg yolks in medium bowl with electric beater; gradually beat in Eagle Brand and lemon juice.
2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3. Before serving, spread whipped topping over pie. Garnish with lemon zest. Store leftovers covered in fridge.

This was a delicious pie. It is easy to make but actually takes 5 hours from start to finish due to cooling and chilling time. Plan accordingly.

Chippers in a Jar

Chippers in a Jar by Better Homes and Gardens
3/4 c flour
1/2 t baking soda
1/3 c sugar
1/3 c packed brown sugar
1 c semi-sweet chocolate morsels
1 c rolled oats
1/2 c peanut butter morsels

To prepare:
1/2 c butter, softened
1 slightly beaten egg
1 t vanilla

1. Stir together flour and baing soda in a small bowl. Layer in a 1-quart glass jar the following ingredients: sugar, brown sugar, chocolate, oats, flour mixture, and peanut butter morsels. Tap jar gently on counter to settle each layer before adding the next. Cover jar.
2. Store at room temperature up to one month. Or, attach baking directions and give as gift.
3. Baking directions: Heat oven to 375. Empty contents into a large bowl. Add softened butter, egg, and vanilla. Stir until combined. Drop dough by heaping teaspoons 2 inches apart onto a greased cookie sheet. Bake 8-10 minutes until edges are lightly browned. Transfew to wire racks and cool. Makes 24-30.

Can't Miss Red Snapper

We have a very classy restaurant in town called, 'Christopher's World Grille' that has the most amazing menu. It's the kind of place you go to for VERY special occassions. Besides the menu, the atmosphere in the 100 year old Texas Ranch home is relaxing and romantic. I had a fish platter there called "Zihuatinejo Snapper" that had been recommended to me by many. I was hesitant since fish can taste...well..fishy. What I tasted was a melodic blend of flavors that I long to have again. Anyway, after trying the Snapper, I found the following recipe and decided to give it a try. Nothing will ever compare to the cuisine of the world chef but this is as close as I think I can come. By the way, my husband won a gift card to Christopher's and we get to go next Wednesday when my parents are in town. We haven't been since our 1st anniversary Dec. 6, 2004. http://www.christophersworldgrille.com/

Can't Miss Red Snapper by Paula Deen
4 8 oz snapper fillets
1 t salt
1/2 t pepper
1 c chopped onions
1/2 c butter
1 T Worcestershire sauce
1 c fresh parmesan
1. Preheat oven to 350.
2. Season fish with salt & pepper. Spread onions in 9 x 13" glass baking dish. Place fish on top.
3. Dot fish with butter. Sprinkle with Worcestershire.
4. Bake 12 minutes. Baste with pan juices. Sprinkle with cheese & place under broiler for 2 minutes until cheese browns.
5. To serve, spoon vegetables over the fish.

Baked Salmon with Black Olive Salsa

Baked Salmon with Black Olive Salsa by Kraft prep:10 minutes
1 1/2 lb salmon filet
1/4 c sliced black olives
1/4 c chopped green pepper
1/4 c chopped red onion
5 cherry tomatoes, quartered
1/4 c Kraft special Sun Dried Tomato Vin. Dressing

1. Preheat oven to 400. Place salmon, skin down, on foil lined baking sheet.
2. Combine remaining ingredients; spoon over salmon.
3. Bake 18-20 minutes or until fish flakes easily with fork.

Sweet Spicy Roasted Salmon

A friend made this for our Supper Club. The recipe says to bake the fish but she grilled it. Stephen swore he didn't like fish but he liked this recipe.

Sweet Spicy Roasted Salmon by McMormick
1/4 c unsweetened pineapple juice
2 T lemon juice
1 t thyme leaves
1 t ground cinnamon
4 salmon steaks (6 oz ea)
2 T brown sugar
1/4 t nutmeg
1 T chili powder
1 t grated lemon peel
1/2 t salt
lemon wedges *optional

1. Mix pineapple juice, lemon juice, and thyme in sm bowl. Place fish in lg resealable bag or glass dish.
2. Refrigerate at least one hour.
3. Preheat oven to 450. Place rack in foil-lined pan. Spray with non-stick spray; set aside. Mix brown sugar, chili powder, lemon peel, cinnamon, salt, and nutmeg in a sm bowl. Remove fish from marinade. Discard marinade. Rub brown sugar mixture onto salmon. Place in pan.
4. Roast 18-20 min or until fish flakes easily with fork. Serve w/ lemon wedges.

Cookies n Cream Fudge

#8 Cookies n Cream Fudge
18 oz white baking chocolate
14 oz sweetened condensed milk
1/4 t salt
2 c coarsely crushed Oreo cookies (about 20)

1. Line 8" square pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened milk and salt. Remove from heat,
2. Stir in crushed cookies. Spread evenly in prepared pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board. Peel off foil; cut into squares. Store tightly covered at room temp.

Bailey's Truffle Fudge

Bailey's Truffle Fudge by acplace.com
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts

Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's

Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.

Sour Cream Mustard

Sour Cream Mustard by Simply Fondue
This is for dipping your meats....see Tempura recipe

1 c sour cream
3 T prepared mustard
2 T chopped green onions
s & p

1. Whisk together all ingredients. Chill.
2. Spoon into serving bowl.

Tempura by Simply Fondue

Tempura by Simply Fondue
seafood (shrimp, scallops)
chicken cubes
vegetables (cauliflower, mushrooms, sliced carrots, peppers, asparagus)

1 egg yolk
1 c ice water
1 c flour
pinch of salt
white pepper to taste
flour to coat dipping ingredients

*Be sure all food is dry and almost room temperature before dipping in the batter.
Prepare BATTER:
1. Beat yolk with fork.
2. Add cold water & mix well.
3. Add flour & stir just enough to combine.
4. Batter should be quite thin, about consistency of cream. Add more ice water if necessary.
5. Mixture should leave just a thin coating when dipped.

Cook TEMPURA:
1. Roll seafood, meat, or veggies in flour and then dip in batter.
2. Dip immediately in hot oil (fondue pot).
3. Serve immediately with mustard, sweet 'n sour, or Treiyaki sauce

Fontinella Fondue

Fontinella Fondue by Italian Cooking
4 c shredded Fontinella cheese (16 oz)
2 T all-purpose flour
1 clove garlic, halved
1 1/2 c Riesling or other sweet white wine
cubed Italian bread for dipping
Fresh vegetables for dipping

1. In medium bowl, toss cheese with flour; set aside.
2. Rub each garlic half over inside of fondue pot or saucepan; discard garlic.
3. Pour wine into fondue pot. Over medium heat, heat until hot, do not boil.
4. Gradually add cheese mixture, by handfuls, stirring constantly after each addition until cheese melts; do not boil. Serve immediately. Makes 3 cups.

My Aunt Ellen's Famous Eggnog

My Aunt Ellen's Famous Eggnog
8 eggs, separated
1/2 c sugar
1 c whiskey
1 pint heavy cream

1. Beat egg whites until stiff but not dry, set aside.
2. Beat egg yolks, add sugar, beating well and continue to beat while adding whiskey.
3. Whip the heavy cream. Fold in whipped cream and beaten egg whites.

No-bake Chocolate Kahlua Christmas Balls

No-bake Chocolate Kahlua Christmas Balls
1 c semi-sweet chocolate chips
5 oz evaporated milk
1 1/4 c vanilla wafer cookie crumbs
1 1/4 c ginger snap cookie crumbs
1/2 c powdered sugar
1/2 c chopped walnuts
1/3 c Kahlua liqueur (don't substitute for store brand)
1 t vanilla extract
2 c shredded coconut

1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constatnly, until well blended. Remove from heat & set aside to cool for about 30 minutes.
2. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
3. Shape the mixture into 1-1 1/2" balls (if dough is too moist, add up to 1/3 c more crumbs), then roll in coconut.
4. Let air dry for 2 hours on waxed paper. Transfer to airtight container; store in fridge. Makes about 4 dozen.

Instead of Kahlua, try Grand Marnier, Creme de Cacao, or another liqueur.