Fall 2017 Cooking Class Recipes

We had another fun cooking class. This one was focused on appetizers and homemade fudge. Below are the recipes (some of them have links to the already existing recipe on this blog) we covered including Tammy's fudge goodness (everyone had a different favorite...but mine is definitely the peppermint variation)

Tammy's Nestle Toll-house Fudge

2 T butter                                                                     1-1/2 cups semi-sweet chocolate chips
2/3 cup evaporated milk                                              2 cups miniature marshmallows
¼ tsp salt                                                                     1 tsp vanilla
1-1/2 cups granulated sugar                                        1 cup chopped walnuts (optional)

Combine butter, salt, sugar, and milk in small, heavy saucepan. Cook on medium heat until mixture comes to a full rolling boil. Time for 4 minutes. Remove from heat. Stir in chocolate chips. Add marshmallows. Add vanilla and nuts, if desired. Stir well. Pour into greased/foil covered dish or plastic ware. Cool before cutting.

S'more Fudge: add ½-1 cup additional marshmallows after vanilla and nuts. Do not stir in completely.

Maple Nut: use 2 cups white chocolate chips in place of semi-sweet chips, and 1 tsp mapleine extract instead of vanilla.

Cookies and Cream: use 2 cups of white chocolate chips instead of semi-sweet chips and add 1 cup of crushed oreo cookies (about 12). Omit walnuts!

Peppermint: use white chocolate chips. Add ½ tsp peppermint extract instead of vanilla. Stir in 1 cup crushed candy canes.

Grasshopper: make as directed, adding 1 cup crushed Grasshopper cookies.

APPETIZER Fall 2017 Cooking Class

Crudite Asparagus
1/2 c. Mayo
2 tsp Dijon mustard
2 tbs regular French's mustard
1-2 tsp dill
1tbs fresh lime or lemon juice
-Pick THIN fresh asparagus.  Trim off woody ends (should snap off easily).  Submerge in simmering pan of water for 2-3 minutes.  Remove hot water immediately and replace it with cold water and a bunch of ice so asparagus cools in mixture. Soak in cold water at least 10 minutes.

Puff Pastry Pinwheels
-Makes 24 pinwheels
1 egg
1 TBS water
1 Sheet frozen puff pastry, THAWED
¼ c. parmesan Cheese
¼ tsp ground cayenne
8-10 slices ham deli meat

·       --Heat oven to 400°F.
·       --Beat egg and water until blended. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut lengthwise in half. Brush both pastry halves lightly with egg. Sprinkle 1 pastry piece with 3 Tbsp. cheese and pepper; cover with ham and remaining pastry piece, egg side down. Roll gently with rolling pin to seal. Brush lightly with some of the remaining egg.
·       --Roll up tightly into 14-inch log, starting at 1 long side; cut crosswise into 24 slices. Place, cut sides down, on parchment-covered baking sheet. Brush with remaining egg; sprinkle with remaining cheese.
·       --Bake 12 to 14 min. or until golden brown.

Serves 6
Warm In large Soup Pot:
1/2 gallon apple juice (minus 2 cups)
2 cups apple juice (Simmer 2 TBS mulling spices with juice for about 15-20 minutes, strain out the spices, and add to apple juice)
2-3 fresh oranges, freshly squeezed
-Heat, serve in your favorite mug and enjoy! Note: You can reuse the milling spices for another batch :-)

Dubliner Cheese w/ Crackers and Craisins/Pears/Grapes
This is my FAVORITE snacking cheese.  Costco sells BIG blocks of it, but you can also buy it at most grocery stores.

1, 8 oz package cream cheese (room temperature)
1 large green pepper, chopped fine (or red, or red AND green)
2 green onions, chopped very fine
¾ tsp Lawry’s Season Salt
-Mix all of the above in a mixer. Shape into ball and cover with chopped pecans. Chill and serve with Crackers.
-For Christmas time you can also do ½ green pepper and ½ red pepper.

Festive Cheese Spread
1 c. shredded pepper Jack Cheese
1 c. shredded cheddar Cheese
1 8z. cream cheese, softened
½ c. finely chopped red sweet (or Anaheim) pepper
3 TBS fresh cilantro, chopped
1 TBS Worcestershire sauce
1 green onion diced
Pepper to taste
-Combine all ingredients into desired shape.  Cover with pecans or almonds.  Chill.  Serve with Crackers.

For the Dip:
Hummus (plain, mediteranean, pine nut, or lime & cilantro)
Cilantro Pesto (recipe below)
diced cucumber
diced red peppers (or tomatoes--or both)
diced red onion
diced banana peppers
diced olives (black or kalamata)
feta cheese

For the cilantro pesto blend the following:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese
-Serve dip with pita chips, corn chips, or bread.

Family Ranch Salad

**Roasted Corn (Trader Joes frozen section)
Fresh Chives or green onions
Red bell peppers
Shredded cheddar cheese
For Crunch: crushed tortilla chips (Nacho Doritos and option too)
BYU Ranch Dressing

Thanksgiving Table Setting

Table favor:  Wrapped Sconza Pumpkin Spice almonds wrapped in cellophane and tied with green ribbon and brown twine.

Super simple and cheap place cards.  Gather pinecones from yard or neighbor's yard.  Using a circle punch create leaf.  Tie to pinecone with twine.

Crab Rangoons

A great party appetizer and no need to fry!

Makes 24-48 appetizers
 (depending on how much filling you put in each)
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. Cream Cheese, softened
3 thinly sliced green onions
1/4 cup Light Mayonnaise
12 won ton wrappers

-PREHEAT oven to 350°F. Mix crabmeat, cream cheese, onions and mayo. Drop 1 TBS mixture onto each wonton wrapper square.
-SPRAY mini muffin tin with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
-BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
-SERVE with La Choy sweet and sour dipping sauce.