November 2018 Recipes
Easy Buckeye Recipe from Margie Orell
Makes 40 buckeyes
2 cups creamy
peanut butter (not "natural" peanut butter)
1/2 cup salted
butter, softened
2 tablespoons brown
sugar, packed
3 1/4 cups powdered
sugar
12 ounces dark
chocolate melting wafers
Combine peanut butter and butter
in the bowl of a stand mixer and beat until well-combined. Add brown
sugar and vanilla extract. Stir well. Gradually add powdered sugar until completely
combined. Scoop into tablespoon-sized balls and roll with the palms of your
hand until smooth and round. Place on wax-paper lined cookie sheet and freeze
for 15-20 minutes.
While peanut butter balls are
chilling, prepare your chocolate according to package instructions. Pour into a
deep dish (I use a wide cup). Remove peanut butter balls from freezer, spear
the top of each peanut butter ball with a toothpick and, holding the toothpick,
dip each buckeye ball into the melted chocolate. Return to cookie sheet and
remove toothpick. Use the pads of your fingers to smooth over the toothpick
mark. Allow chocolate to harden before eating and enjoying. Buckeye balls
are best kept refrigerated.
Authentic Greek
Tzatziki from Margie Orell
½ a large
cucumber, unpeeled
1 ½ cups plain
full-fat Greek yogurt
2 large garlic
cloves, finely minced
2 tablespoons
extra virgin olive oil
1 tablespoon
white vinegar
½ teaspoon salt
1 tablespoon
minced fresh dill
Grate the
cucumber and drain through a fine mesh sieve overnight in the fridge. Combine
the yogurt,
garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate
overnight.
Transfer the
grated cucumber and fresh dill to the yogurt mixture and stir to combine.
Serve chilled
with pita bread for dipping.
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Zucchini Ravioli from Margie Orell
Makes 8
Extra-virgin
olive oil, for baking dish
4 medium
zucchini
2 cups ricotta
½ cup finely
grated parmesan, plus more for garnish
1 large egg,
lightly beaten
¼ cup thinly
sliced basil, divided
1 clove
garlic, minced
Kosher salt
Freshly ground
black pepper
1 ½ cups marinara
½ cup shredded
mozzarella
Preheat oven to
375° and grease a large baking dish with olive oil.
Make the Noodles:
Slice two sides of each zucchini lengthwise to create two flat sides. Using a
vegetable peeler, slice each zucchini into thin flat strips, peeling until you
reach the center. These are your “noodles.”
Make the Filling:
In a medium bowl, combine ricotta, Parmesan, egg, and 2 tablespoons basil and
season with salt and pepper.
Assemble the
Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise.
Lay two more noodles on top, perpendicular to the first strips. You should end
up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the
zucchini. Bring the ends of the strips together to fold over the center,
working one side at a time. Turn the ravioli over and place in the baking dish
seam-side down. Repeat with remaining zucchini and filling. Pour marinara
around the zucchini and top ravioli with mozzarella. Bake until zucchini
noodles are “al dente” and the cheese is melted and starting to brown on top;
25 to 30 minutes. Top with remaining basil and Parmesan and serve.
Spinach Balls from Margie Orell
From Sweet as Honey
Makes 30 balls
6 cups fresh
spinach leaves, trimmed and washed
3 cups boiling
water
3 eggs
1/2 cup grated
cheese (I used Cheddar; use grated parmesan, Colby, or emmental for more cheese
flavor)
1/4 cup fresh
herbs of your choice parsley, dill or basil, finely chopped (I used cilantro)
Preheat oven to
350 degrees. Trim and wash the fresh spinach leaves. Place the leaves
in a large mixing
bowl and cover with boiling water. Cover and set aside for 3
minutes. Rinse
the spinach with cold tap water. Drain using your hands to squeeze all
the remaining
water. You should obtain about 2/3 cup of packed, cooked spinach leaves. (If
you are using frozen spinach, defrost and measure this quantity.) Place on a
chopping board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and
pepper if
your cheese is
not very salty. I did not add salt.
Combine with a
spoon or your hands, until it forms a batter from which you are able to
moist add
slightly more crumbs until easy to roll as a ball with your palms.
degrees for 15-20
minutes or until golden on the top. Serve immediately or cold in
lunchboxes. Serve
with dips of your choice like pesto, hummus, or homemade ketchup.
Pumpkin Cheesecake Ball from Susan
Oleson
8 ounces cream
cheese, room temperature
1 stick butter,
room temperature
1/3 cup canned
pumpkin
1 1/3 cups spice
cake mix, dry
¾ cup powdered
sugar
½ cup toffee bits
¼ cup brown sugar
1 cup mini
chocolate chips or chopped regular-sized chips
1 teaspoon pumpkin
pie spice
1 teaspoon
vanilla extract
Graham crackers
or cookies
Beat together the
cream cheese and butter for about 2-3 minutes. Mix in vanilla and pumpkin pie
spice, and then add canned pumpkin, sugar, brown sugar, and cake mix. Once
everything comes together, fold in the toffee bits. If mixture is too wet, add
more cake mix one tablespoon at a time. Turn mixture onto a large sheet of
plastic wrap and roll mixture into a ball. Wrap it with plastic wrap, sealing
all edges of the wrap. Refrigerate at least a few hours. Place chocolate chips
in large shallow dish. Gently transfer cheesecake ball to bowl with chocolate
chips, and roll ball to coat it with the chips. (I used some toffee bits here
also.) To serve, place on platter with graham crackers or ginger snap cookies.
(I used chocolate graham crackers.)
Cranberry cake from Susan Oleson
A Taste of Home recipe
3 eggs
2 cups sugar
¾ cup butter,
softened
1 teaspoon almond
extract
2 cups all
purpose flour
2 ½ cups fresh
cranberries (or frozen, thawed)
2/3 cup chopped
pecans
In a mixing bowl,
beat eggs with sugar until slightly thickened and light in color, about 5
minutes. Add butter and extract and beat 2 minutes. Stir in flour just until
combined. Stir in cranberries and pecans. Spread in a greased 13 x 9 inch
baking pan. Bake at 350 degrees for 45-50 minutes or until a wooden pick
inserted near the center comes out clean.
Can be served with whipped cream or ice cream.
Cranberry Brie Bites from Susan Oleson
I tube crescent
dough
8-ounce wheel of Brie
cheese
I cup whole berry
cranberry sauce
½ cup chopped pecans
Sprigs of
rosemary
Grease mini
muffin tin (24 mini muffins) with cooking spray. On a lightly floured surface,
roll out crescent dough and pinch seams together. Cut dough into 24 squares and
place in tin. Cut Brie into 24 pieces and place inside crescent dough. Top with
spoonful of cranberry sauce and a sprinkling of pecans. Add a sprig of
rosemary. Bake at 375 degrees for 15 minutes. Serve warm.
Fall Harvest Salad from Susan Oleson
From As Easy as Apple Pie
For the salad:
1 small butternut
squash, peeled, seeded, and diced into ½ inch cubes
1 ½ tablespoons
extra virgin olive oil (divided)
1 cup uncooked
quinoa
2 cups water
2 cups chopped
kale leaves
¼ cup dried
cranberries
1/3 cup chopped
pecans
1/3 cup crumbled
feta cheese
2 small apples,
diced into ½ inch cubes
3 tablespoons
pumpkin seeds
For the
vinaigrette:
2 tablespoons
apple cider vinegar
2 tablespoons
extra virgin olive oil
2 tablespoons
freshly squeezed orange juice
1 tablespoon
Dijon mustard
¼ teaspoon salt
Preheat oven to 400
degrees. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive
oil, salt and pepper. Spread it out in a single layer on a baking sheet covered
with parchment paper. Bake for about 20-25 minutes, or until butternut is
tender.
Rinse the quinoa
and drain. In a small saucepan, combine the quinoa with water and bring to a
boil uncovered. When it starts to boil, reduce the heat to the lowest setting,
cover and simmer for 20 minutes or until the water is absorbed and the quinoa
is light and fluffy.
Put the chopped
kale in a medium bowl with the ½ tablespoon remaining of olive oil. Use your
hands to massage the leaves by lightly scrunching them in our hands. Release
and repeat until the leaves soften and the color changes a bit.
Prepare the
vinaigrette by mixing all the ingredients in a glass jar with a lid and shake
will until combined. In a large mixing bowl, add the quinoa, kale, apples,
cranberries, pecans, feta cheese, and pumpkin seeds. Pour the dressing, toss
and serve.
Italian Skewers from Debbie Bouton
Thread cooked
tortellini, cherry tomato, green olives, hard salami (fold in half then in
thirds), basil leaf, and a hard cheese on to skewers. Drizzle with balsamic
reduction to taste.
Lemon Lavender Pound Cake from Debbie Bouton
I used a Krusteaz
box mix for lemon pound cake and I added lavender buds to the cake and icing.
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