2023 Recipe Calendar

PERFECT CRANBERRY SAUCE

PERFECT CRANBERRY SAUCE

The 23rd is Eat Cranberry Day The 23rd is Eat Cranberry Day

INGREDIENTS

DIRECTIONS  Set aside 1/2 cup cranberries and empty remaining cranberries into a saucepan.  Add sugar, orange zest and water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.  Increase heat to medium and cook until the cranberries burst, about 12 minutes.  Reduce heat to low and stir in the reserved cranberries.  Add sugar and cool to room temperature before serving.

The 9th is National Pizza Day

Prosciutto and Arugula Pizza

Makes Two Individual Pizzas

INGREDIENTS

Directions

If you have a pizza stone, place it on a rack in the middle of the oven. Heat the oven to 550°F (or maximum oven temperature) for at least 30 minutes.  If transferring the pizza to a stone in the oven, assemble on a well-floured peel or cutting board. Otherwise, assemble on the surface you will be cooking on (parchment paper, baking sheet, etc.). Working with one piece of dough at a time, roll or stretch it into a 10- to 12-inch circle. Brush the edges of the dough with 1 tablespoon olive oil. Spread half of the tomato sauce over the rest of the dough. Sprinkle with 1/4 of the cheese. Lay 4 prosciutto slices so they are evenly covering the dough. Sprinkle with another 1/4 of the cheese.  Bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots, about 6 minutes at 550°F. Remove from oven to a cutting board, scatter half of the arugula over the top, and cut and serve immediately. Repeat with the remaining dough and toppings.

Beef Ragu WITH RAVIOLI

Ingredients

• 1 pound lean ground beef

• 1/2 cup yellow onion, chopped

• 1 cup water

• 1 tablespoon “Better Than Bouillon Beef”

• 1/2 cup red wine

• 1 can San Marzano Whole Peeled Tomatoes

• 2 teaspoons chopped fresh oregano

• 2 tablespoons chopped fresh basil

• 1 teaspoon sugar

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1 package (20 ounces) refrigerated cheese ravioli

• Grated Parmesan cheese, optional

• Minced basil, optional

Directions

 In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, wine, oregano, basil, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

 Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with cheese and basil.

While rice is cooking chop bell pepper. Set aside.

When rice is done cooking, crack egg into a bowl, add milk, water, salt and white pepper and beat with a fork. Add egg mixture to a nonstick cooking pan and cook over medium-low heat, stirring frequently until egg is scrambled and cooked through. Mash Avocado and season with lime, white pepper and salt.

Combine cooked rice, egg, bell pepper, and salsa in tortilla. Add the avocado and Pico de Gallo to your burrito, or serve on the side. Wrap up and serve.

Burger

 Ingredients

® 1 pound ground chuck

® 1 large egg

® 1/4 cup fine dried bread crumbs

® 1 tablespoon Worcestershire

® 1 teaspoon garlic powder

® About 1/2 teaspoon salt

® About 1 teaspoon black pepper

® 4 hamburger buns with sesame seeds

® About 1/4 cup plus 4 tablespoons mayonnaise

® About 1/4 cup ketchup

® 4 green leaf lettuce, rinsed

® 1 firm-ripe tomato, cored and thinly sliced

® 4 thin slices red onion

® American cheese slices

® Pickle slices

 Directions

 In a bowl, mix ground chuck, egg, 1/4 cup mayonnaise, bread crumbs, Worcestershire, garlic powder, 1/2 teaspoon salt, and 1 tablespoon pepper

until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

 Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside. Six minutes on each side for medium well, see chart below.* Remove from grill.

 Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

 Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion and cheese. Set bun tops in place.

 Grill the perfect burger!

Rare–3 min per side–temperature 125*

Medium Rare–4 min per side temp 135*

Medium–5 min per side–temp 145*

Medium Well–6 min per side–temp 155*

Well Done–7 min per side–temp 160*

AD 2.433 x 1.5139

AD 2.433 x 1.5139 AD 4.953 x 1.5139

The 28th is National Hamburger Day The 28th is National Hamburger Day

Swirl CHOCOLATE CHEESECAKE FUDGE

INGREDIENTS

— 1 (12 oz.) package of Nestlé Toll House premier white morsels

— 6 cups granulated sugar

— 1 (12 oz.) can of Nestlé Carnation Evaporated Milk

— 1 cup unsalted butter

— 1 (8 oz.) package cream cheese (softened)

— 1 (10.5 oz.) package mini marshmallows

— 1/4 teaspoon pink Himalayan salt

— 1 teaspoon Mexican vanilla

— 2 cups Nestlé Toll House semi-sweet chocolate morsels

DIRECTIONS

 Line a 9x13 baking pan with parchment paper. Place the white morsels in a large bowl and set aside.

 Combine the sugar, evaporated milk, butter and cream cheese in a large pot. Bring to a boil over medium high

heat, stirring constantly, for 6-8 minutes. Reduce the heat to simmer and cook until thickened, about 10 minutes. Quickly stir in the marshmallows, salt and vanilla until smooth.

 Pour four cups of the marshmallow mixture over the white morsels and stir to combine.

 Stir the semi-sweet chocolate morsels into the remaining marshmallow mixture until smooth.

 Pour half the white morsels mixture into the prepared pan. Pour the semisweet chocolate morsel mixture over top, followed by the remaining white morsels mixture. Gently swirl the layers together with a butter knife.

 Refrigerate uncovered until set, about 3 hours. Cut into squares with a buttered knife. Keep refrigerated in an airtight container.

The 16th is National Fudge Day

BANANA BREAD Waffles

The 24th is National Waffle Day

INGREDIENTS

• 1/2 cup butter

• 1 cup raw sugar

• 2 eggs

• 3 or 4 mashed, ripe bananas (about 1 1/2 cups) plus some sliced for garnish

• 2 cups King Arthur's all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup milk

• 3/4 cup chopped nuts (optional)

DIRECTIONS

1. Combine all ingredients to make the banana bread batter.

2. Place batter (approximately a half cup per waffle) in the waffle iron and cook just like you would cook a regular waffle.

BROWN SUGAR CARAMEL SYRUP

INGREDIENTS:

• 4 tablespoons butter

• 1/2 cup brown sugar

• Pinch of salt

• 2 tablespoons heavy whipping cream

• 1 tablespoon Mexican vanilla

DIRECTIONS

1. Combine butter and brown sugar in a small saucepan and stir until the sugar dissolves and mixture bubbles up. Stir in pinch of salt, vanilla and heavy whipping cream.

2. Drizzle over waffles, sliced bananas and chopped nuts. Enjoy!

Macadamia Nut Hummus puts a Hawaiian spin on the traditional chickpea spread– It’s rich, creamy, tangy and perfect for slathering on sandwiches or serving as an appetizer dip with vegetables.

INGREDIENTS

• 3 cloves garlic

• 2 cups canned chickpeas

• 1 1/2 teaspoons pink Himalayan salt

• 1/4 cup tahini

• 1/4 cup lemon juice

• 2 tablespoons water

• 2/3 cup roasted macadamia nuts

DIRECTIONS

 Turn on the blender and toss in the garlic through the lid. Process until minced.

 Add the rest of the ingredients and process until smooth.  Serve chilled.

The 26th is National Pumpkin Day

CHICKPEA CHILI

INGREDIENTS

♦ 1 tablespoon olive oil ♦ 1 large onion, chopped ♦ 1 poblano pepper, chopped ♦ 4 garlic cloves, minced ♦ 1-1/2 tablespoons chili powder ♦ 2 teaspoons cumin ♦ 1/4 teaspoon cayenne pepper (optional) ♦ 1/2 cup dry white wine ♦ 1 lb ground turkey, all white meat ♦ 2-14.5 ounce cans San Marzano tomatoes, not drained ♦ 1/4 cup tomato paste ♦ 1 small pumpkin, peeled and diced ♦ 1-15 ounce can red kidney beans with juice ♦ 1 cup fresh corn or frozen kernels, thawed ♦ 1 1/2 cups chicken broth ♦ 1 bay leaf ♦ 1/4 cup fresh cilantro, chopped, plus extra for garnish ♦ 1 lime , zest and juice, plus extra wedges for serving ♦ Salt and pepper, to taste

INSTRUCTIONS

Place diced pumpkin on a baking sheet lined with parchment.

Drizzle with olive oil, salt and pepper. Toss to coat. Bake at 375* for 30 minutes or golden around the edges.

 While pumpkin is roasting, heat olive oil in large Dutch oven or stock pot over medium-high heat.

 Add turkey, onion and poblano pepper. Season with salt and pepper, and sauté stirring occasionally until done.

 Stir in garlic, chili powder, cumin and cayenne and cook 1 minute, stirring frequently.

 Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 2 minutes.

 Stir in tomatoes, tomato paste, pumpkin, beans, corn and broth. Add bay leaf.

 Simmer chili 10-15 minutes until heated through.

 Remove from heat and stir in cilantro, lime zest and juice. Season to taste with salt and pepper.

 Serve hot. Enjoy!

Oyster Cornbread Stuffing

INGREDIENTS

Stuffing

• 1 pint oysters with juice

• 3 cups coarsely crumbled cornbread

• 3 slices bacon, cut crosswise into 1/4inch strips

• 1/2 cup plus ¼ cup unsalted butter

• 3 medium shallots, thinly sliced

• 2 celery stalks (with leaves), thinly chopped

• 2 teaspoons salt

• white pepper

• 3 tablespoons chopped flat-leaf parsley

• 1 tablespoon chopped fresh thyme

• 2 tablespoon white dry vermouth

Cornbread

• 1 cup Bobs Red Mill Corn Meal

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 cup raw sugar

• 1/2 teaspoon fine salt

• 2 large eggs

• 1 1/3 cups butter milk

• 1/4 cup melted unsalted butter, plus more for the brushing the pan

DIRECTIONS

Cornbread

1. Place 1/4 stick butter in a cast iron skillet. Preheat the oven to 400 degrees F. Place cast iron skillet in oven while preheating.

2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.

3. In a medium bowl, whisk the egg and combine with the buttermilk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.

4. Pour the batter into the heated cast iron skillet. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.

Stuffing

1. Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve the oyster liquor. Rough chop the oysters. In a large bowl, crumble the cornbread. Add the chopped oysters

2. Cook bacon in cast iron skillet over medium high heat until done, but not crispy. Add the butter, shallot, celery, salt and pepper. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor and vermouth and bring to a boil. Transfer the shallotherb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.

3. Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. You can also bake this in the cast iron skillet if it is large enough.

4. Remove from the oven and serve immediately.

The 21st is National Stuffing Day

The 21st is National Stuffing Day

PeppermintMilkshakeSchnapps

The 26th is National Candy

INGREDIENTS

• 1 cup broken candy canes crushed and sifted, reserve chunky parts

• 12 ounces vanilla bean ice cream

• 1/2 cup heavy cream, 30 percent or higher

• 1.5 ounce peppermint Schnapps liqueur, one shot glass full

DIRECTIONS

 To rim the milkshake cup with candy cane put 1 cup of the broken candy canes into your blender and blend to fine crush.

 Sift the blended candy canes into a bowl. Reserving the chunks.

 Pour the FINE candy canes onto a shallow plate.



On a different shallow plate: Pour a splash of the schnapps onto the plate. Turn your cup upside down in the schnapps until the rim is wet.

Cane Day

 Dip the wet rim into the crushed candy canes to collect the fine crushed candy onto the rim. Set cup upright and to the side while making the shake.

 Put the cream, schnapps, ice cream and leftover crushed candy cane, into your blender. (reserve a few chunky pieces for garnish if desired)

 Blend until combined. Pour into a glass, leaving 1/2 inch of head room.

 Layer the whipped cream over the shake, sprinkle with remaining crushed candy cane, and top with a maraschino cherry.

This makes one 12oz. glass serving with all the trimmings.

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