Miso Caramel

Miso Caramel

I know what you're thinking. But it's so good - it's basically a salted caramel with an interesting extra kick and I LOVE it.

Prep time: 5 mins
Cook time: 10 mins

Ingredients:
3/4 cup sugar
1/4 cup water
1 cup heavy cream
2 Tbsp miso paste

Instructions:
1. Loosen the miso with 1-2 Tbsp of water. You can strain to get chunks out, if you like.
2. Heat the cream until just before reaching boiling point. Turn the heat off.
3. Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar.
4. Heat the sugar/water mixture over medium heat and bring to boil without further stirring. (I found that different burners worked better than others, so don't feel bad if this doesn't work the first time!)
5. When the sugar mixture becomes golden brown, remove the pan from the heat.
6. Pour the pre heated cream into the sugar mixture carefully and a little at a time.
7. Stir to combine and whisk the loosened miso mixture in.
8. Put the saucepan back on low heat and simmer for a minute.
9. Allow it to cool down and pour into a storage container. Store in the fridge or freezer!

Ore-Whoa Bars

Ore-Whoa Bars

Ingredients:
1 box fudgy brownie mix, plus ingredients called for on box
A box of Oreos (divided into about 15 whole Oreos, and 15 crushed)
2 8-oz blocks cream cheese, softened
3/4 cup sugar
3 large eggs
1/2 tsp pure vanilla extract
Pinch of kosher salt
1/2 cup semisweet chocolate chips, melted
1/2 cup white chocolate, melted (optional)

Instructions:
1. Preheat oven to 350 and line a 9x13 pan with parchment paper. Spray parchment with cooking spray.
2. Prepare brownie mix according to package directions and pour batter into prepared pan. Place whole Oreos on brownie batter.
3. Prepare cheesecake mixture: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Fold in crushed Oreos until fully incorporated.
4. Pour cheesecake mixture over brownie batter and bake until edges are set and center of cheesecake mixture is only slightly jiggly; 37-40 minutes.
5. Let cheesecake brownies cool completely in pan. Drizzle with melted chocolates, and serve.

Firecracker Meatballs with Roasted Green Beans

 

Firecracker Meatballs with Roasted Green Beans
(From Hello Fresh)

Prep: 10 mins
Cook: 40 mins
Serves: 4

Ingredients:
4 Green Onions (divided)
1 Thumb Ginger
4 Tbsp Mayonnaise
4 Tbsp Sour Cream
4 tsp Honey
4 Tbsp Soy Sauce (divided)
2 tsp Sriracha
Rice
20 oz Ground Beef
1/2 Cup Panko Breadcrumbs
12 oz Green Beans
Sesame seeds for garnish

Instructions:
1. Preheat oven to 425 and adjust racks to middle and top positions
2. Trim and thinly slice green onions; separate whites from greens
3. Peel and mince ginger
4. In a medium bowl, combine mayonnaise, sour cream, honey, 4 tsp soy sauce, and sriracha to taste
5. Cook rice
6. While rice cooks, in a second bowl, combine beef, panko, green onion whites, ginger, remaining soy sauce, 1 tsp salt, and black pepper to taste.
7. Form the beef mixture into ~24 - 1 1/2 inch meatballs
8. Place meatballs on a lightly oiled baking sheet and place on middle rack
9. Toss green beans on empty side with a drizzle of oil, salt, and pepper and roast on top rack. Cook for about 14-16 minutes, until done.

Serve rice in a bowl with meatballs and green beans on top. Drizzle with sriracha sauce and garnish with green onions and sesame seeds.

 Pottowatumi jelly

by Allie Adams

5 cups plum juice

7 cups sugar

3 TBSP M.P.C /Sure Jell 

Add Sure Jell to juice and stir. Bring to a boil. Add sugar and bring to boil again. Boil 1 minute. Heat canning lids in boiling water. Pour  hot syrup in clean jars, making sure edges of jars are clean. Place hot lids on jars and screw rings on tightly. Invert jars on towel for at least 15 minutes. Ensure jars are sealed...center of lid "sucks in".    

Alisa's Refried Beans

This one one of Alisa's staple dishes for her family--it works great in burritos or as a dip for chips.  You can substitute the pinto beans for black beans as well and use them whole in salads. 

Ingredients

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
2 fresh jalapeno peppers; seeded and chopped
2 Tbsp minced garlic
5 tsp salt
1 3/4 tsp ground black pepper
2 tsp ground cumin
9 cups water

Place all ingredients in the slow cooker.  Cook on high for 8 hours (or less--until done).  Once the beans have cooked, strain them and remove the liquid.  Mash the beans with a potato masher or immersion blender, adding the reserved water as needed to attain the desired consistency.  Or serve whole in salads after removing the onion pieces. 

Danish Pastry

Laurie's Recipe

2 yeast cakes (2 TBP).                             **2 cubes butter (1 cup) room temperature

1/2 tsp sugar

1/4 cup water 

Dissolve Yeast with sugar in water.

3/4 cup cold milk

1/3 cup sugar

1 tsp salt

2 eggs

Add Yeast mixture to above...then add:

2 cups flour

Mix well. Then add 1 more cup of flour (making a total of 3 cups flour). The dough should be very soft. Set in fridge overnight or in the freezer for 1/2  hour or until dough is stiff.  Divide the dough in half and roll one half thin. Spread 2/3's of the dough with 3 tbsp. of butter (cut in thin slices). Fold 1/3 side without butter on top of 1/3 with butter. Fold the 1/3 side that is left with butter over that. Roll the dough thin. Fold and spread two or more times the same way until the cube of butter has been used. Roll out in a rectangle and cut into 8 strips. Twist each strip and make a horseshoe knot and place on a restaurant size cookie sheet lined with parchment paper. Make a dent in each knot and fill with a jelly of your choice. Pile the streusel on top. (See streusel recipe below)   Repeat with the other half of the dough. Let raise until double in size...about  2-3 hours. Bake at 375 degrees for 15 minutes. 

Streusel Topping:

1/2 cup coconut

1 cup sugar

1 cup butter

2 cups flour

Blend with pastry cutter. Add a dash of cinnamon. The topping should be a fine, crumbly texture.

Optional: drizzle with powdered sugar frosting after baking while still warm.

You can also make the pastries the night before. Follow directions up until you've put the streusel on... cover the pan with saran wrap and place immediately in fridge to prevent raising. In the morning take out and let raise...bake as directed above.

Bacon Cheeseburger Soup

 PREP TIME15 minutes

 COOK TIME30 minutes

 TOTAL TIME45 minutes

 SERVINGS8 servings

 AUTHORCatalina Castravet

Bacon Cheeseburger Soup is a hearty and creamy take on America’s favorite cheeseburger. The soup is full of flavor, easy to make and comforting.

Ingredients

• 12 slices bacon chopped
• 1 pound ground beef
• 4 tablespoons unsalted butter
• 1 medium sweet onion chopped
• 1 cup carrots shredded
• 1 cup diced celery
• 1-3/4 pounds cubed peeled potatoes about 4 cups
• 3-4 cups chicken broth
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup whole milk or heavy cream
• 1/2 cup sour cream
• 16 ounces cheddar cheese shredded (or 1/2 pepperjack cheese)
• Fresh parsley for garnish

Instructions

• In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving 1/4 of the drippings in the pot.
• Add the beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
• Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
• Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
• Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
• Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
• Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
• Turn off the heat and stir in the cheese until it melts.
• Stir in 3/4 of the bacon.
• Serve garnished with the remaining bacon and fresh parsley.

Nutrition Information

Calories: 566, Carbohydrates: 8g, Protein: 32g, Fat: 44g, Saturated Fat: 23g, Cholesterol: 142mg, Sodium: 1198mg, Potassium: 591mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3660IU, Vitamin C: 8.4mg, Calcium: 492mg, Iron: 2.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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