Eggnog Marshmallows

These actually did not turn out so great. Next time I will stick with Alton Brown's recipe, which I made for Christmas last year. I would recommend his version over these.

Ingredients

• Nonstick cooking spray
• 2 envelopes unflavored gelatin (4-1/4 tsp.)
• 3/4 cup cold water
• 2 cups granulated sugar
• 2/3 cup light-colored corn syrup
• 1/3 cup refrigerated egg white product or 2 pasteurized egg whites*
• 1/4tsp. salt
• 1 tsp. rum extract
• 1/4 tsp. ground nutmeg
• Nonstick cooking spray
• 2/3 cup powdered sugar
• 3 Tbsp. cornstarch
• 4 oz. white baking chocolate with cocoa butter or vanilla-flavored candy coating, chopped
• White nonpareils

Directions
Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside.

In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water; set aside.

In a 2-quart heavy saucepan stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan (see Candy Thermometer, below). Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, (hard-ball stage) 12 to 15 minutes total. Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam up).

Meanwhile, in a clean large mixing bowl beat the egg whites and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight), 3 to 4 minutes. Beat in rum extract and nutmeg until combined. With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). Quickly pour marshmallow mixture into prepared pan, spreading to edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down, over marshmallow mixture. Let stand at room temperature for 1 to 2 hours until firm.

Remove plastic wrap from top of marshmallows. In a small bowl combine powdered sugar and cornstarch; sprinkle about a quarter of the mixture evenly onto a large cutting board. Loosen sides of marshmallows, if necessary, and carefully invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with some of the remaining powdered sugar mixture. Using a knife that has been dipped in warm water, cut square into 20 marshmallows. Place squares, a few at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and toss to coat all sides of marshmallows with powdered sugar mixture.

In a small saucepan, cook and stir white chocolate just until melted. Let stand 5 to 10 minutes or until cooled but not set. Spread in a thin, even layer over the top of the marshmallows. Top with nonpareils. Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator for up to 1 week. Or freeze for up to 1 month. Bring to room temperature 30 minutes before serving. Makes 20 large marshmallows.

If you cannot find pasteurized egg whites, you can use regular egg whites that have been heated to a safe temperature: In a small saucepan stir together two egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until mixture registers 160 degrees F on an instant-read thermometer. There may be a few pieces of cooked egg white in the mixture. Remove from heat. Place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly. Place egg white mixture in the large mixer bowl. Continue as directed in step 4.

Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture's instructions.

From Better Homes and Gardens December 2010 Issue

Oreo Peppermint Bark

Ingredients

1 pound dark chocolate
1 pound white chocolate
1/2 teaspoon peppermint extract
10 Oreos, roughly chopped (I used the festive holiday ones!)
1/2 cup crushed peppermints

Directions

Melt the dark chocolate bark in the microwave in 30 second intervals, stirring in between. Pour out onto a large sheet of wax paper and smooth it out into one even (thin) layer with a spatula (an offset spatula works perfectly for this). Let sit at room temperature for 15-20 minutes, until hardened. Next, melt the white chocolate bark.

When the chocolate is hardened, stir the peppermint extract into the melted white chocolate bark. Pour over the dark chocolate layer and spread out evenly to the edges with a spatula.

Sprinkle the Oreos and crushed peppermints in an even layer over the top. Let sit until completely dried and hardened, about 20 or 30 minutes.

Break into pieces and serve. Enjoy!

Adapted from Sing for Your Supper, http://www.singforyoursupperblog.com/

Buckeye Candy

Ingredients

• 2 cups creamy peanut butter, (not all-natural)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3 3/4 cups (16-oz. box) powdered sugar
• 2 cups (12-oz. pkg) semi-sweet chocolate chips
• 2 Tablespoons vegetable shortening

Directions

Line baking sheets with wax paper.

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.

Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

Pumpkin Seed Brittle

Ingredients

• 1 teaspoon vegetable oil, plus additional for coating
• 7 ounces hulled pumpkin seeds (these are the green ones)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 pound 6 ounces granulated sugar
• 12 ounces water

Directions

Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.

Line a half sheet pan with a silicone baking mat.

Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Alton Brown recipe from foodnetwork.com

Spicy Pasta with Sweet Potatoes

From Better Homes & Gardens

Ingredients

• 1 large (12 oz.) sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
• 1/2 tsp. each sugar, chili powder, and cinnamon
• 8 oz. dried rigatoni
• 1/3 cup peanut butter
• 1 3-oz. pkg. cream cheese, cut up
• 2 tsp. Asian chili sauce (such as Sriracha sauce)
• 1 Tbsp. soy sauce
• 6 green onions, thinly sliced

Directions

1. Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon. Spread in prepared pan; bake 20 minutes or until tender.

2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.

3. In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onion. Makes 4 servings.

Creamed Corn

I've never made creamed corn before, but I definitely will make it again in the future because it was so simple! Best 5 minute veggie ever!

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 4 cups corn
• 1 Tbs water if using frozen corn
  
• 1 cup half-and-half
• kosher salt and black pepper

Directions

1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
2. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.

From Real Simple

Smoky Tomato Salmon Chowder

Ingredients

• 3 6-oz. fresh or frozen skinless salmon fillets
• 1 to 2 tsp. chili powder
• 2 medium red sweet peppers, halved lengthwise and seeded
• 1 medium sweet onion, cut in 1/2-inch slices
• 1 jalapeño pepper,* halved lengthwise and seeded
• 2 14-oz. cans chicken broth
• 1 14.5-oz. can fire-roasted diced tomatoes
• 1 large tomato, chopped (about 3/4 cup)
• 2 Tbsp. coarsely chopped fresh Italian (flat leaf) parsley
• 1 medium avocado, peeled, pitted and sliced
• Chili powder

Directions

1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.

4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.

6. *Hot chile peppers, such as jalapeños, contain oils that may burn the skin and eyes. Wear plastic gloves when working with hot peppers or thoroughly wash bare hands with soap and water after handling them.

Sesame-Crusted Tofu with Spicy Pineapple Noodles

Ingredients

• 4 ounces udon noodles or whole-wheat spaghetti
• 1/3 cup sesame seeds, preferably a mixture of white and black
• 1 tablespoon plus 1 teaspoon cornstarch, divided
• 1/2 teaspoon salt
• 1 14-ounce package extra-firm water-packed tofu, drained
• 4 teaspoons canola oil, divided
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
• 8 ounces snap peas, cut in half
• 1 6-ounce can pineapple juice (3/4 cup)
• 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
• 2 cups diced fresh pineapple
• 2 teaspoons hot sesame oil

Directions

Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water.

Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin “steaks.” Pat dry with a paper towel, and press both sides into the sesame-seed mixture.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm.

Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.

Red Pepper Risotto

Ingredients

• 8 cups Chicken Broth, Low-Sodium
• 3 Tablespoons Olive Oil
• ½ whole Medium Onion, Diced
• 2 whole Red Bell Peppers, Diced
• 1-¾ cup Arborio Rice
• ¾ cups Dry White Wine
• Salt To Taste
• 5 ounces, fluid Goat Cheese
• ½ cups Grated Parmesan
• ½ teaspoons Turmeric (optional)

Preparation Instructions

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Pork Wellington

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.