CRANBERRY-APPLE MOLD

1 (3 oz.) pkg. raspberry flavored gelatin
3/4 c. boiling water
1 (8 oz.) can crushed pineapple, drained
1 (16 oz.) can whole berry cranberry sauce
1 Red Delicious apple, unpeeled and coarsely grated
1 tbsp. grated orange rind
1/8 tsp. salt
1/8 tsp. ground cinnamon
Dash of ground cloves
Lettuce leaves
Garnishes: fresh cranberries and orange rind strips

Dissolve raspberry flavored gelatin in boiling water and let cool. Stir in next 7 ingredients and spoon into a lightly oiled 4 cup mold. Cover and chill until firm. Unmold on lettuce leaves. Garnish if desired. Yields 8 servings.

No Bake Cheesecake

The best you will ever have:

1 package cream cheese
1 container cool whip
1 cup sugar
1 tsp vanilla

Mix and put in graham cracker crust, chill a little while before serving

Halloween Chili

2 pounds ground meat (chuck, turkey, etc.)
1 pound Sausage, removed from casing (turkey, pork, etc. - I use "spicy Italian" varieties)
3 cans chili beans, drained
1 can "hot" chili beans
2 cans diced tomatoes, in juice
1 can tomato paste
1 medium onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 chili peppers, seeded and chopped (use whatever peppers suit your taste - jalapenos, ancho, poblano, etc.)
1 Tbsp. crumbled bacon (I just use bacon bits)
4 beef bouillon cubes
1/2 cup light beer
1/4 cup chili powder
1 Tbsp. Worstershire
1 Tbsp. minced garlic
1 Tbsp. oregano
2 tsp. cumin
2 tsp. Tabasco
1 tsp. basil
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. sugar
Fritos (garnish)
Cheddar Cheese (garnish)

Crumble ground meat and sausage in a large pot and cook until browned. Drain excess grease. Pour in chili beans (regular and hot), tomatoes and tomato paste. Stir well. Add onion, celery, red and green bell pepper, chili peppers, bacon, bouillon and beer. Add spices, stir to blend. Cover and cook over low heat at a simmer for 2 hours. The longer it cooks, the more the flavors blend and give it a really good taste. Taste after 2 hours and adjust as needed - if it's too spicy, add some sugar (or even some cocoa/chocolate chips if you have any on hand - sounds odd, but it works). If it's not spicy enough, obviously add more Tabasco or cayenne.

Serve topped with cheddar cheese and crumbled Fritos

Banana Chocolate Cake

I posted this on my own blog, but thought I would share here too.  It is sooo good!

Banana Chocolate Cake

2 Cups White Sugar
1-3/4 Cups All-Purpose Flour
3/4 Cup Dark Cocoa Powder
1-1/2 Teaspoons Baking Powder
1-1/2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Large Eggs
1 Cup Mashed Ripe Banana
1 Cup Warm Coffee (can substitute with water if you wish)
1/2 Cup Milk
1/2 Cup Vegetable Oil
1-1/2 Teaspoons Vanilla

Preheat oven to 350 degrees F (180 degrees C).

In a medium bowl incorporate dry ingredients well.

In separate large bowl beat eggs, then add bananas, coffee, milk, oil, and vanilla....mix well.

Slowly add dry ingredients to wet until well combined. Batter will be rather thin.

Pour batter into greased 9 x 13 inch pan. Bake for 35-40 minutes.

Remove from oven and cool on wire rack. When completely cooled frost with favourite icing.

Enjoy!

Corrupt Martha

Marinated Pan-Fried Salmon

Marinated Pan-Fried Salmon

source Jenn Cuisine

Ingredients:

• 1/4 cup tamari soy sauce
• 1/4 cup sweet chile sauce
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons minced chives
• 2 salmon fillets
• 2 tablespoons canola oil (I used extra virgin olive oil)

Directions:

In a bowl whisk together the marinade ingredients, then pour into a sealable plastic bag. Add salmon fillets to bag. Squeeze out all air and seal the bag. Push the marinade around to cover both fillets.

Let marinate for 20 minutes.

Heat skillet on medium-high heat. Add vegetable oil to pan. Cook fillets a couple of minutes on each side, until done to your satisfaction. (I like mine cooked all the way through, some like a little pink in the middle). The marinade will caramelize will cooking.

Serve on top of a bed of lettuce, or accompany with your favorite veggies.

Buffalo Chicken Dip

This is pure amazing!

Ingredients:
*8 oz cream cheese (softened)
*6 oz Frank's Hot Sauce
*6 oz Blue Cheese dressing
*shredded mozzarella cheese (thin layer across top)
*4 skinless, boneless chicken breasts
*chips for dipping (Frito Scoops or tortilla chips)

Directions:
1) boil chicken in water for 25-30 minutes until cooked
2) preheat oven to 425 degrees F
3) dice/shred chicken into small pieces
4) spread softened cream cheese into a 9x13 pan
5) mix chicken, blue cheese dressing & hot sauce
6) pour mixture over cream cheese base
7) top with mozzarella cheese
8) back for about 20 minutes or until cheese is melted
9) serve with chips

Enjoy!

Salmon Pesto Pasta

Salmon Pesto Pasta

source The Way the Cookie Crumbles

• 8 ounces pasta (I used penne)
• 12 ounces salmon
• salt and pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 5 ounces evaporated milk
• 1/2 cup pesto (recipe below)
• grated Parmesan, for serving

1. Bring a large pot of water to boil. When water is boiling, add a teaspoon of salt and the pasta; stir to separate. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to 1/4 cup. Add cooked pasta to pot and stir to combine.
2. Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and if firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces. Skin will stick to foil and can be discarded.
3. Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan cheese.

Pesto

For my recipe I used prepared pesto. However, if you want to make your own the recipe is below.

Makes 1/2 cup

• 1/4 cup pine nuts toasted
• 5 medium cloves garlic, unpeeled
• 2 cups packed fresh basil leaves, rinsed thoroughly
• 2 tablespoons fresh parsley leaves, Italian (optional)
• 1/4 cup extra-virgin olive oil
• pinch of salt
• 1/4 cup (1/2 ounce) finely grated Parmesan cheese

1. Toast pine nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor fitted with steel blade.
2. Add the unpeeled garlic to empty skillet and toast until fragrant, shaking the pan occasionally, and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor bowl.
3. Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
4. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down with flexible spatula.
5. Transfer mixture to small bowl, stir in cheese and adjust salt. (Can be covered with a sheet of plastic wrap and placed directly over the surface or filmed with oil and refrigerated up to 5 days.)

Notes: I used a pound of salmon. We really like salmon, so the more the better. As mentioned above, I used prepared pesto. Oh, and I always add more cheese than the recipe says. I just can't get enough of it.

Rhubarb Cake

"Tis the season"!
I seen my first sighting of fresh, locally grown rhubarb at the farmers market this weekend and couldn't wait to whip up some sweet yummy rhubarb dessert!

1/2 cup butter (softened)
1-1/2 cups white sugar
1 egg
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk or sour milk (1 tbsp white vinegar with milk equally 1 cup)
3 cups chopped rhubarb
1 tbsp all purpose flour
1/4 cup cold butter
2 tsp cinnamon
1 cup packed brown sugar

Preheat oven to 350. In a medium bowl mix flour, baking soda and salt - set aside.
In a large bowl cream soft butter and sugar. Beat in egg and vanilla. Add buttermilk/sour milk. Slowly add dry ingredients, mix well.
Toss chopped rhubarb with the 1 tbsp of flour and fold into batter.
Pour mixture into greased and floured 9 x 13 baking pan.
Cut cold butter into brown sugar and cinnamon. Sprinkle mixture evenly over batter.
Bake at 350 for 45 minutes.

Serve with ice cream..........delicious!

Cappuccino Torte ~ DELISH!!

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

GANACHE:
2-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
1/2 cup butter, cubed
2 tablespoons corn syrup

CAPPUCCINO BUTTERCREAM:
6 egg yolks
2-1/2 cups packed brown sugar
1/2 cup water
1-1/2 cups cold butter
1 tablespoon instant coffee granules
1 tablespoon hot water
4 ounces unsweetened chocolate, melted and cooled

COFFEE WHIPPED CREAM:
1-1/4 cups heavy whipping cream, divided
2 teaspoons instant coffee granules
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Chocolate curls, optional

Directions

In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill.

For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours.

For buttercream, place egg yolks in the bowl of a heavy-duty stand mixer; let stand for 30 minutes.

In a large saucepan, combine brown sugar and water; cook and stir over medium-high heat until sugar is dissolved. Bring mixture to a boil; cook and stir for 2 minutes. Beat egg yolks on high speed until thickened and lemon-colored. Reduce to low; with motor running, carefully and gradually add boiling brown sugar syrup. Gradually increase mixer speed to medium; beat until thickened, about 15 minutes. Add butter, 1 tablespoon at a time, beating until well mixed. Dissolve coffee granules in hot water; add to yolk mixture. Beat in cooled chocolate. Spread over ganache layer. Cover and refrigerate for at least 4 hours or overnight.

Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form.

Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving. Yield: 14 servings.

Nutrition Facts: 1 piece equals 876 calories, 67 g fat (40 g saturated fat), 249 mg cholesterol, 401 mg sodium, 74 g carbohydrate, 3 g fiber, 5 g protein.

Cappuccino Torte published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p89

Nutella Cinnamon Brownies

• 1 cup all purpose flour
• 3 tbsp dark cocoa
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup semi-sweet choc. chips
• 1 cup sugar
• 1/3 cup Nutella
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp hazelnut extract (optional - add 1/2 tsp more of vanilla if omitted)
• 1/4 cup chopped hazelnuts
• chocolate chips for sprinkling

Preheat oven to 375. In a medium bowl, combine flour, cocoa, cinnamon and salt - incorporate well. Melt butter in saucepan, add choc. chips, stirring until melted. Beat together melted chocolate mixture and sugar for 2 mins. Beat Nutella, eggs, vanilla and hazelnut extract into batter until well combined. Reduce speed to low and add flour mixture until combined. Pour into greased tinfoil lined baking pan. Sprinkle top with additional chocolate chips and hazelnuts. Bake at 375 for 23-25 mins. (NOTE: These do not have the texture of a normal brownie due to the Nutella.....don't be fooled and don't overbake)

Enjoy! Tracy (aka electracity)