Coconut Caramel Shortbread Cookies- Bri

3/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/4 teaspoon kosher salt
1 large egg, lightly beaten
2 1/2 cups sweetened, flaked coconut
1/2 recipe of THIS caramel
a couple of pinches course sea salt

Begin by preheating your oven to 350 degrees F.

In a large bowl, beat together your butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes); then beat in the vanilla and salt. With the mixer on low, gradually add the flour and beat until just combined.

Scoop the dough into 1-inch balls.  Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball first in the egg, then roll in the coconut.

Place balls on a parchment-lined baking sheet. Press an indentation into each ball with your thumb, finger, or back of a wooden spoon. Bake for 10 minutes. Remove the cookies from the oven and re-press the indentations. (Use caution since the cookies are hot.) Place the cookies back in the oven for an additional 10 minutes or until the cookies and coconut are golden.

Remove and let cool on a wire rack.  Spoon the caramel sauce into the cookie indentations. 

Once the cookies have completely cooled, sprinkle with sea salt and drizzle with melted chocolate.

Adapted from this recipe: http://inspiredbycharm.com/2014/09/salted-caramel-coconut-thumbprints-ibcfallcookieweek.html

Homemade Caramel- Bri

1 c. butter

2 c. packed brown sugar

2 cups half & half

1 c. corn syrup

1 t. vanilla

In a saucepan, melt butter over low heat. Add brown sugar, milk, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium, continue stirring.

Keep a little cup with cold water to test the caramel. When the mixture has come together but is still soft when you drop a spoonful in the water, it is ready. Try testing it after it has boiled for about 10 minutes. Add the vanilla after removing from heat.

Source: http://www.hotoffthegarlicpress.com/2007/10/carmel-oaty-bars.html

Easy Focaccia Bread- Bri

3 1/4 cups flour
1 tsp salt
1/4 cup parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried rosemary
2 1/2 tsp yeast
1 Tbsp sugar
1 1/2 cups very warm water
3 Tbsp olive oil, divided

Spray 9x13 pan with cooking spray.  Mix flour, salt, 2 Tbsp of parmesan cheese, garlic powder, and rosemary together in mixing bowl (I use my kitchenaid). Make a well in the center of the flour and pour in water, sugar, yeast, and 2 Tbsp olive oil.  Gently whisk just until yeast is mixed in.  Let sit for 5 minutes or until yeast starts to react.

Stir mixture together add more flour if necessary and knead (or mix in kitchenaid with dough hook) for 8 minutes.

Spread dough into pan and cover with dish towel.  Let rise for approx 30 min or until dough doubles in size.

Using lightly oiled finger, poke dough down almost to the bottom of the pan, roughly 1 inch apart.  Drizzle additional 1 Tbsp olive oil over dough and sprinkle additional 1/4 tsp salt and 2 Tbsp parmesan cheese on top.  Let rise 15 more minutes.

Bake at 375 degrees for 20-25 minutes or until top is golden brown.

Adapted from this recipe:
http://veryculinary.com/2014/12/11/easy-focaccia-with-pesto-recipe/

Savory Crepes- Bri

1. Make this crepe recipe.  You can even make them a day ahead and put them in the fridge.

2. Choose your fillings.  I like roasted asparagus, sautéed mushrooms, rotisserie chicken, thinly sliced ham, basil pesto (especially combined with the following cheese sauce), etc.

3. Make the cheese sauce:

4 Tbsp butter

1/4 cup flour

1 1/2 cups chicken stock

1/4 tsp salt

1/8 tsp pepper

3/4 cup milk

3/4 cup cream

1 cup guyere cheese

3/4 cup shredded parmesan cheese

In a medium saucepan, melt butter over medium heat.  Add the flour and cook, stirring constantly until thickened into a pale blonde roux.  About 2 to 3 minutes.  Add the hot chicken stock slowly, whisking to incorporate.  Bring to a simmer and cook, stirring frequently.  Add salt and pepper.  Slowly whisk in the milk and cream and simmer, stirring until well incorporated and thick.  Turn heat to low and add cheeses.  Stir until cheese is melted.

Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/savory-crepes-with-creamy-chicken-ham-and-mushroom-filling-recipe.html

The Roof Tomato Salad- Mom

The Roof Tomato Salad

Makes 6 main course servings

Ingredients:

16 oz chopped spinach (cleaned and trimmed)

1/2 cup  oil

4 large thinly sliced red tomatoes

1 cup thinly sliced red onion

1 1/2 cup shredded mozzarella

1/4 cup chopped fresh basil

1/4 cup lemon juice

1/2 cup pine nuts

Salt and black pepper

In a small bowl, combine the oil, fresh basil, lemon juice, and salt and pepper to taste to make a dressing for the salad. Toast the pine nuts in low heat. Combine the tomatoes, red onions, mozzarella, spinach and toasted pine nuts in a large salad bowl, and toss the dressing with the vegetables until coated evenly just before serving. Add extra salt and pepper as needed.

Adapted from: http://www.deseretnews.com/article/705323170/Recipe-of-the-week-The-Roof-Tomato-Salad.html?pg=all

Amazing Hot Fudge Sauce- Laurie Oldroyd

1/2 lb. Butter                                       

1/2 c. flour

1 can evaporated milk

1/2 t. salt

2 c. sugar 

3 T. cocoa

Mix dry ingredients.  Add milk.  Stir.  Add butter and cook on high for 4 minutes, stirring.  Cook 3 more minutes on medium, stirring until thick.  Blend to make smooth.  

Yield: about 3 1/2 cups. Keep refrigerated.

Thai Crunch Salad with Peanut Dressing- Candis

Adapted from a recipe by Jennifer Segal

Servings: 4
Total Time: 30 Minutes

Dressing:

For the Thai Peanut Dressing
1/4 cup natural peanut butter (from Winco)
2 Tbsp unseasoned rice vinegar

2 Tbsp fresh lime juice, from one lime
3 Tbsp olive oil
1 Tbsp soy sauce

1 tsp fish sauce
2 Tbsp honey
2-1/2 Tbsp sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
3/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves

Salad:
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro

Instructions

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Double Chocolate Brownies- Bri

3/4 cup butter
1 cup sugar
1/2 cup cocoa

2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup milk chocolate chips

Preheat oven to 325°F. In a saucepan, combine butter, sugar and cocoa powder. Over low heat, mix until butter is melted and combined.

Add eggs one at a time, stirring well after each egg.  Add vanilla and flour, stir until just combined.  Fold in chocolate chips.  Bake in 8″ x 8″, parchment lined pan for 25 minutes.

Cool completely.

Southern Breakfast Cassarole- Bri

1 can crescent rolls

1 lb breakfast sausage, cooked, crumbled and drained

1 lb frozen hash browns, thawed

 8 eggs, room temperature and beaten

3/4 cup milk

1 can mild green chilies

1 tsp salt

1/4 tsp black pepper

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

 

Unroll the crescent rolls and arrange on the bottom of a 13x9" baking dish, pressing the seams together to seal the dough. Top with the cooked sausage and hash browns. 

Combine the beaten eggs, milk, green chilies, salt, and pepper and pour over the hash brown layer. Top with the shredded cheese.

 

Bake in a 375-degree oven for 35 minutes, then let cool slightly (10 minutes or so) before cutting and serving.