RECIPE

Rosemary Pecans

Ingredients:

Preheat oven to 350º

2 Tbsp melted butter
⅛ tsp cayenne pepper
1½ Tbsp finely chopped fresh rosemary or 1½ tsp dried rosemary
2 C pecan halves
Salt to taste

Mix together butter, pepper and rosemary. Add pecans and toss well. Spread pecans in baking pan and bake at 350º for 8-10 minutes, stirring once or twice while baking.
Cool and sprinkle with salt if desired.

Rosemary Shortbread

Ingredients:

Preheat oven to 300º
1 C butter, softened
¾ C sifted powdered sugar
¼ C cornstarch
1¾ C all purpose flour
1 Tbsp minced fresh rosemary

Beat butter at medium speed with an electric beater until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. Dough will be stiff. Divide dough in half. Shape one portion of dough into a 6½” circle on an ungreased baking sheet. Crimp the edges with a fork. Cut dough in 8 wedges; do not separate. Then repeat procedure with second half of dough. Cover and chill for one hour. Bake at 300º for 30 minutes or until edges are brown. Cool 5 minutes on the baking sheet; remove to a wire rack to cool completely.
Yields 16 wedges

Pepper Bruschetta

Ingredients:

4 bell peppers – mix 3 colors
¾ C balsamic vinegar (or more)
Salt and pepper to taste

Seed and slice 4 peppers thinly and cook slowly in ¾ C balsamic vinegar until very soft, about an hour. Stir occasionally. Season with salt and pepper. Add more vinegar if they look dry.
Serve over toasted bread rounds or hard cheese, such as Parmesan.

 

Roasted Red Pepper Humus

Ingredients:

1/3 C tahini (sesame paste)
2 Tbsp olive oil
1 Tbsp Greek seasoning
3 (15½ oz.) cans garbanzo beans, drained
1 (12 oz.) jar roasted red peppers, drained
1 Tbsp lemon juice
2 cloves garlic, chopped
½ tsp ground red pepper

In a food processor, combine beans, peppers, tahini, olive oil, lemon juice, garlic and pepper. Process until smooth. Serve with pita chips.

Potato Salad

Ingredients:

5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper

Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

Layered Pumpkin Dip

Ingredients:

8 oz cream cheese at room temperature
½ jar Muirhead Pecan Pumpkin Butter (purchased at Williams Sonoma)
½ c chopped pecans
2 Tbsp crumbled bacon
2 Tbsp green onion, chopped (or to taste)
Spread cream cheese in a small baking dish or gratin.
Top with pumpkin butter then bacon, pecans, and green onion.
Serve with crackers.

Pumpkin Scones

Ingredients:

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree 
3 tablespoons milk
1 large egg 
2 teaspoons vanilla extract 
1 cup nuts 
1 cup raisins 
For the glaze
1 cup confectioners' sugar 
2 tablespoons milk 
For the Spiced Glaze
1 cup confectioners' sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Cheddar and Roasted Pear Canapés

Ingredients: 

4 ripe pears, peeled, cored and cut into ½ inch dices 
2 T brown sugar 
1 T olive oil or vegetable oil 
1 T balsamic vinegar 
Baguette (French bread) sliced into thin rounds 
8 oz. extra sharp or sharp cheddar, sliced thin and in a diameter similar to bread rounds 
cup chopped toasted pecans 
Thinly slivered fresh sage leaves 

Place rack in lower third of oven and preheat oven to 400º. In large Pyrex pan, toss pears, sugar and oil until well combined. Spread in even layer in pan and bake for 15 minutes. Stir pears, then return to oven for 10-15 minutes longer or until sugar has begun to caramelize and pears are browned. Add vinegar and stir well. 

Bake pears for another 5 minutes. Remove from oven and let cool. (Pears can be prepared up to 1 week ahead and refrigerated until ...

Mushroom Pate

Ingredients:

1 “container” each of 3 kinds of mushrooms 

Hen of the Wood (3½ oz.) 
Crimini (8 oz.) 
Champignons (8 oz.)
1 medium large shallot, chopped  
T butter ½ tsp. thyme 
Salt and pepper to taste 
2 T brandy or sherry 
1 8 oz. pkg. cream cheese 
1-2 tsp. white truffle oil (Williams Sonoma) optional 

Trim off tough ends on stems of mushrooms and chop. Process with medium large shallot to a paste. Melt butter in skillet and add dried thyme to taste. Put mushroom paste into skillet and cook until dry. Add salt and pepper to taste. Add brandy or sherry and cook down until dry. Put mushroom mixture back in processor and add cream cheese and white truffle oil (optional). Process until it comes together. Put into mold and refrigerate until solid.

You can use any kind of mushroom. Flavorful ones wo ...

Stuffed Mushrooms

Ingredients:

Preheat oven to 375 º

House Seasoning: 1 C salt, ¼ C black pepper, ¼ C garlic powder (Store for multi use)
1 C crabmeat
½ C cream cheese
½ C fresh chopped parsley
½ C chopped green onion
4 Tbsp Parmesan cheese
House seasoning
10-12 mushroom caps
½ C bread crumbs

Mix all ingredients (except mushrooms). Stuff mushroom caps and top with bread crumbs. Spray mushrooms with a cooking spray to help brown. 
Bake for 20 minutes.

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