• 2 cups all-purpose flour
    1/2 cup packed brown sugar
    3/4 cup chilled butter, cut into pieces
    1 cup regular rolled oats
    2/3 cup freshly squeezed orange juice
    2/3 cup packed brown sugar
    2 cups fresh cranberries
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg


    Preheat oven to 350ºF.  For crust, combine flour and 1/2 cup brown sugar in a food processor.  Pulse a few times to combine.  Add the butter, and pulse a few more times until fine crumbs form.  Add the oats and pulse yet a few more times to mix it all together.  Reserve 1 cup of this crumb mixture. Press the remaining crumbs in the bottom of a 9x13x2-inch baking pan.  Bake in a preheated oven for 15 minutes or until crust is just lightly browned.

    Meanwhile, for filling, combine the orange juice and 2/3 cup brown sugar in a saucepan.  Bring to boiling, and stir in the cranberries.  Return to boiling, reduce heat and simmer, uncovered, for about 10 minutes, or until the mixture is slightly thickened.  Remove from heat and stir in the cinnamon and nutmeg.

    Spread the cranberry filling evenly over the baked crust.  Sprinkle the top with the reserved crumb mixture.  Bake for 25-30 minutes, or until the top is lightly browned.  Allow to cool completely before cutting into bars.  Makes 32 bars.

  • from  Quick Fix Meals by Robin Miller

    one 4-pound fully cooked boneless ham
    1 cup orange marmalade
    2 tablespoons cider vinegar
    1/2 teaspoon dry mustard
    One 11-ounce can mandarin oranges in light syrup


    Preheat oven to 325ºF.

    If the ham has skin, peel it away using a sharp knife, leaving a thin layer of fat on the surface.  Score the fat if there is any with the knife by cutting diagonal lines from one side to the other.  Transfer the ham to a roasting pan.

    In a small bowl, whisk together the marmalade, vinegar and dry mustard.  Brush the mixture all over the ham.  Pour mandarin oranges and syrup from the can all over the ham, allowing the oranges to fall to the bottom of the pan. Bake for 1 hour (or 14 minutes per pound), basting every 15 minutes with pan juices.

    Remove the ham from the oven and let rest for 10 minutes before slicing to serve.  Serve slices topped with mandarin oranges.

  • roastnready1 4-pound boneless leg of lamb
    3-4 cloves garlic, minced
    1/2 cup fresh parsley, chopped
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon dried herbes de provence
    zest of 1 lemon
    juice of 1 lemon (scant 1/4 cup)
    1 teaspoon REAL balsamic vinegar*
    1 tablespoon olive oil
    1 celery stalk, chopped
    1 carrot, chopped
    1 onion, half diced, half sliced

    Combine the garlic through the vinegar in a small mixing bowl.  Mix well to combine.

    Smear the mixture all over the leg of lamb, working it into the inside of the leg as well.  If your leg comes wrapped in netting, gently move the netting out of the way to get to the interior of the roll.  Replace the netting before rubbing the outside.  Rub any remaining mixture all over the outside of the lamb.  Let rest for 1 hour at room temperature.

    At this point, the lamb can be refrigerated for several hours until needed.

    Preheat oven to 425ºF.  Drizzle the lamb with the olive oil.  Combine the celery, carrot and onion and scatter in the pan around the lamb.  Pop in the oven and roast for 30 minutes.

    Reduce the temperature to 350ºF and roast for another hour.   After the hour has passed, check you lamb.  If it has a button, if it hasn’t popped, it will need more cook time.  If it doesn’t have a button, use a thermometer.  You are looking for 155ºF for a medium well roast.  If more cook time is needed, bump up the temperature to 375ºF to give a nice crust to the exterior of the lamb.

    Allow the lamb to rest for at least five minutes before slicing.  Serve immediately or, it can also be served at room temperature.

    *If you don’t have a really good balsamic vinegar, leave it out, rather than use an inferior product.

  • pernil 1Serving Size  : 16

    1 10 pound  pork shoulder
    4 cloves  garlic — or more to taste (I used 6)
    1 onion — quartered
    1 Tablespoon  dried oregano (I ended up using 2 TBS of Mexican Oregano)
    1 Tablespoon  ground cumin
    1 teaspoon  chili powder
    1 Tablespoon  salt
    1 teaspoon  ground black pepper
    2 Tablespoons  apple cider vinegar
    1/4 cup  olive oil — or as needed
    3/4 cup  water — plus more as needed

    Preheat oven to 300ºF.

    Score the meat with a sharp knife all over the roast- especially where there is a layer of fat on the pork shoulder- make a 2-inch diamond pattern on the surface of the pork.

    Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor or blender, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty- you may not need all the oil. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.

    Rub this mixture well into the pork, getting it into every nook and cranny. Don’t be afraid to get your hands dirty, just get them in there and massage the paste into the pork. Place the pork in a roasting pan and pour the water in the bottom of the pan

    Roast pork for several hours (a 4-pound shoulder may be done in 3 hours, a 10-pound roast could take as long as 6 or 7 hours), turning every hour or so and adding more water as necessary-to keep the juices from burning in the bottom of the pan, until meat is fall-apart tender. (On average, add about 3/4 cup of water every hour to the bottom of the pan.) Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

    Let meat rest for 10 to 15 minutes before cutting it up.  The meat should be so tender that slicing it really doesn’t work so well.  Instead, just pull it apart into chunks and serve.

  • crackers
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/4 cup sesame seeds (I used black ones this time)
    1/4 cup sugar
    1/2 teaspoon salt
    4 TBS butter
    1/2 cup milk
    Sea salt


    Preheat oven to 325ºF.

    In a large bowl, combine the flours, sesame seeds, sugar and salt.  Cut in the butter with a pastry blender until the mixture resembles tiny crumbs.  Stir in the milk, adding just enough to form a workable dough.  Knead it just until it comes together.

    Divide the dough into three workable pieces.  Roll it out ultra-thin, one piece at a time.  Get it as thin as you can manage, while still being able to move it in pieces.  (1/16th of an inch thick if possible.)  Sprinkle the dough with sea salt and use the rolling pin to press the salt in just a bit.

    Cut the dough into 1 x 2 inch rectangles.  Transfer the pieces to baking sheets and bake for 20-25 minutes, or until the just begin to brown.  Remove to a cooling rack to cool completely.

    Makes about 8 dozen crackers.

  • blt dip1 cup sour cream
    4 ounces cream cheese, softened
    1/2 cup mayonnaise (do not use Miracle Whip)
    1/2 cup finely shredded sharp cheddar cheese
    1/2 teaspoon garlic powder
    1/4 teaspoon fresh black pepper
    1/4 cup finely chopped yellow onion
    1/2 cup finely chopped green or red bell pepper
    2 cups cherry and pear tomatoes, cut into quarters
    1 pound of bacon, cooked, drained and crumbled
    1 cup finely shredded romaine lettuce


    In a mixing bowl, combine the sour cream, cream cheese, mayonnaise, cheddar cheese, garlic powder and black pepper.  Mix with a hand mixer on low speed until well mixed.

    Fold in the onion, bell pepper, tomatoes, and about 2/3 of the bacon crumbles.  Mix well.

    Use the remaining bacon crumbles and the lettuce for garnish.

    Serve with assorted crackers, chips, and veggies for dipping.

  • adapted from  Better Homes And Gardens Christmas Cookies magazine

    4 ounces white chocolate baking squares (I used Baker’s brand)
    1/4 cup butter, softened
    1/2 cup sugar
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1/2 teaspoon vanilla
    1 1/4 plus 2 tablespoons all-purpose flour
    1/2 cup Ande’s peppermint chips
    1/2 cup white chocolate chips or chopped white chocolate
    Additional white chocolate for melting and drizzling (optional)


    Preheat oven to 375ºF.

    Chop the white chocolate and place in a microwave safe bowl.  Cook for one minute and stir.  If not completely melted, cook for another 30 seconds at a time until completely melted.

    In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy. Add the baking powder and salt and beat in. Beat in the eggs and vanilla.  Add the white chocolate and beat until completely combined.  Switch to a spoon and fold in the flour until fully combined.  Fold in the peppermint chips and white chocolate chips.

    Drop the dough by the teaspoonful onto a baking sheet.  Bake at 375ºF for 8 to 10 minutes or until the cookies are set and beginning to brown around the edges.

    Allow to cool completely.  Drizzle with melted white chocolate if desired.

    Makes about 42 cookies.

  • Serving Size  : 8

    1 butternut squash — peeled, seeded and cut into cubes
    2 teaspoons  olive oil
    salt and pepper — to taste
    1 can  black beans — drained and rinsed (15 oz. can)
    1 bell pepper — seeded and diced
    1/2 cup  red onion — diced fine
    1jalapeno — seeded and finely diced
    3 tablespoons  fresh parsley — chopped
    5 slices  bacon — cooked and crumbled
    Spicy Sweet Vinagrette:
    1/3 cup  apple cider vinegar
    2 tablespoons  honey
    1/2 teaspoon  red pepper flakes
    1/4 cup  fresh lemon juice — juice from 1 lemon
    1teaspoon  lemon zest
    1/3 cup  olive oil
    salt and pepper — to taste

    Preheat the oven to 400ºF.  Spray a baking sheet with cooking spray.

    Place the cubed butternut squash on the baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper to taste.  Mix it around a bit to evenly distribute the oil and seasonings

    Bake in the oven for about 35 minutes, stirring the squash twice during baking, until the edges are golden brown and the squash is easily pierced with a fork.

    Meanwhile, place the black beans in a microwave safe bowl and cook on high for three minutes, or until the beans are nice and hot. Prepare the vinaigrette by placing all the ingredients into a mason jar with a tight-sealing lid and shake vigorously for about 30 seconds.

    Gently put the cooked squash in a large mixing bowl.   Add the black beans, bell pepper, onion, jalapeno, parsley and 1/2 cup of the vinaigrette.  Toss gently and season with a touch of salt and pepper if desired.

    Transfer the salad to a serving bowl or platter.  Top with bacon crumbles. Serve with extra dressing on the side.

    – – – – – – – – – – – – – – – – – – –

    Per Serving (excluding unknown items): 319 Calories; 13g Fat (33.5% calories from fat); 9g Protein; 48g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 75mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

  • 2 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar
    1 cup cranberries — Fresh or frozen; washed and chopped or halved
    1/2 cup chopped nuts
    1 beaten egg
    3 tablespoons oil
    1 cup orange juice

    Preheat oven to 350 degrees.

    Spray a loaf pan with cooking spray.

    Sift dry ingredients together. Add cranberries and nuts.

    Mix eggs, orange juice and oil in a bowl; add to dry ingredients, cranberries and nuts. Mix just until combined.

    Bake in greased loaf pan for one hour.

  • adapted from a Tyler Florence recipe

    1 package of radishes, large ones cut into quarters, small ones cut in half
    Pickling mix:
    1 cup white wine vinegar
    1/4 cup white sugar
    1 Tablespoon  pickling spices
    1 small clove smashed garlic
    2 stems fresh fennel (optional if you don’t have it, or use 1 tablespoons dried fennel seed)


    Take a large deep dish and lay the radishes out in it. In a large pot combine the pickling mix ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside.  Once cooled, serve immediately, or refirgerate until ready to serve.

About The Recipe Trove

February 2018
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