Chicken Marsala

Ingredients:
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried  thyme
4 skinless boneless chicken breast halves, pounded to 1/4" thick
4 tablesp butter
4 tablesp olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions:
1. In a shallow dish or bowl, mix together the flour, salt, pepper, oregano and thyme. Coat chicken pieces in flour mixture.
2. In large skillet, melt the butter in the oil over medium heat. Place chicken in the pan and lightly brown. Turn over the chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
3. Garnish with fresh parsley if desired. Serve with any pasta or mashed potatoes.

Peppermint Bark

INGREDIENTS:

• 12 ounces high quality white chocolate, broken into pieces and divided
• 6 ounces high quality semi-sweet chocolate, broken into pieces
• 1 and 1/2 teaspoons vegetable, coconut, or canola oil
• 1/2 teaspoon peppermint extract, divided
• 3 candy canes, crushed

DIRECTIONS:

1. Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.

2. You can temper the chocolate or melt the chocolate without tempering. That is up to you. I melt the chocolate for this bark recipe. If tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature. There are two ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people, so my directions are for a microwave. If you have a double boiler, you probably know how to use it! So, the KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes or the freezer for 15 minutes; or until almost completely set. If it sets completely, the bark layers could separate. 

 
3. Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 20 minutes or the freezer for 15 minutes; or until almost completely set.

 
4. Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes-- to crush,  do it in a food processor or stick the candy canes in a sealed ziplock bag and roll with a rolling pin until crushed.

 
5. Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the foil or parchment. Break into pieces as large or as small as you want. Alternatively, you can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

 
6. Make ahead tip: Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.

Witches Fingers

 It's that time of year! Get your spook on!

Ingredients:

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract 
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel

Directions:

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Hummingbird Cake

I first made this cake about a month ago; and it was such a big hit, I had to make it again for Easter company. One of the best cakes I have ever made! Moist, dense and flavorful!

Ingredients:

• 2 3/4   cup all purpose Flour
• 1/2   tsp. Salt
• 1 1/2   tsp. Baking soda
• 1   tsp. Cinnamon
• 1 3/4   cups Sugar
• 1/2   cup Applesauce
• 1/2   cup Canola oil
• 3   large Eggs

• 3   ripe (yellow peel)  Bananas
• 1   cup fresh or canned crushed Pineapple with juice
• 1   cup chopped Nuts (walnuts or pecans), toasted if desired
• 1   tsp. Vanilla
  
  Cream Cheese Frosting Ingredients:
  
  
• 1   (8-oz.) package Cream Cheese, softened
• 1/2   cup Butter, softened
• 1   lb. Powdered sugar
• 1/2   cup chopped Nuts (walnuts or pecans), toasted if desired

Instruction:

1) Preheat oven to 350 degrees F. Spray three 9-inch round cake pans with nonstick cooking spray. In a medium bowl combine flour, salt, baking soda and cinnamon; set aside. In the bowl of a stand mixer or a large mixing bowl beat together the sugar, applesauce and oil. Add the eggs, one at a time, then until thick and light, about 4 minutes. Gently stir in the flour mixture. Fold in the bananas, pineapple, nuts and vanilla. Evenly divide the batter into the prepared cake pans. 

2) Bake for 25 to 30 minutes until golden brown and a toothpick inserted in the middle of the cake layers comes out clean. Let cool for 10 minutes, then remove cakes from pans and allow to cool completely on baking racks. 

3) Prepare cream cheese frosting by beating the cream cheese and butter together until light and fluffy. Gradually add in the powdered sugar; beat until light and fluffy. Place a teaspoon of frosting in the center of a cake serving plate, then center on cake layer on top of the frosting. This will help hold the cake in place. Brush off loose crumbs then frost the top of the cake layer. Repeat with the other two cake layers, then frost the sides of the cake. Smooth the top layer of frosting and sprinkle with nuts.

Harvest Crunch cereal Squares

I recently purchased a huge box of Quaker Harvest Crunch cereal at Costco (without thinking it would take me months to eat it all)! Searched for things to make with it, and came across this excellent recipe. Now it's a portable breakfast or snack. Great for taking on a hike or bike trip. And it does satisfy a sweet craving!


Ingredients:

• ¼ cups Butter
• 10 ounces, weight Marshmallows Or 4 Cups Miniature Marshmallows
• 6 cups Harvest Crunch Cereal

Preparation:

In a large saucepan, melt butter over low heat. When melted, add marshmallows and stir until completely melted. Remove from heat and quickly stir in Harvest Crunch cereal until well coated.

Using a buttered spatula or waxed paper, evenly press into a 13 x 9 x 2 inch pan that has been coated with cooking spray or butter. Cut into squares or bars and watch them disappear.

Irish Potato & Leek Soup

This is the best home-made soup I have made in ages! And St. Paddy's Day is coming soon! 

Ingredients:

1/2 cup butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes - peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) chicken broth (or 2 - 900ml cartons)
1 teaspoon salt
1/4 teaspoon pepper

Toppings Optional: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives

Directions:

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.