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Made by Clare, 4223 Smith Street, Holden, MA (2026)

11/21/2024

Ruth Chris' Sweet Potato Casserole
Ingredients
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)
–
Directions
1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

11/21/2024

Crockpot chicken and gravy

Ingredients:

2 packets chicken gravy mix
1 can cream of Chicken Soup
1 can of water
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper
(I did not measures the seasoning, I just put a good coating on the chicken)
3 whole chicken breasts , boneless skinless (about a pound)
1/2 cup sour cream

Instructions:

Season chicken breasts with garlic powder, black pepper, paprika place in slow cooker. Wisk together the water, gravy packets, soup, until smooth
Pour mixture over chicken
Cover and cook on low for 4-5 hours.
(Mine cooked 4.5 hours)
When done, carefully remove chicken, shred or cut as desired.
Whisk the sour cream into the slow cooker until smooth and serve over chicken. Season with additional salt and pepper to taste if desired... I didn't add any more.
Serve with mash potatoes, rice, stove top stuffing, or egg noodles.

11/21/2024

Peanut Butter Lunch Lady Cookie Bars Recipe

INGREDIENTS

2 cups flour
2 cups sugar
2 large eggs, beaten
1 ½ cup peanut butter, divided
1 ½ cups (3 sticks) unsalted butter, softened
½ cup milk + 2 tablespoons, divided
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt
4 cups powdered sugar

PREPARATION

Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
Whisk together ½ cup milk, vanilla extract, eggs. Set aside.

In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.

Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

For frosting: In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving

11/21/2024

Easy Thai Chicken Curry Soup

Ingredients:

1 tablespoon olive oil
1/2 medium onion, finely chopped
1 teaspoon grated fresh ginger
3 cloves garlic, minced
4 heaping tablespoons Thai red curry paste
4 cups chicken or vegetable broth
2 cups water
Juice of 1 lime
3.5 ounces uncooked rice noodles
1 (13.5 ounce) can full-fat coconut milk
2 cups shredded cooked chicken (rotisserie recommended)
Generous handful fresh basil, torn
Handful fresh cilantro, chopped
Chopped scallions, to taste
Salt & pepper, to taste
Lime wedges for serving (optional)

Directions:

Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 5 minutes, stirring occasionally.

Stir in grated ginger, minced garlic, and Thai red curry paste, and cook for about 30 seconds.

Add chicken or vegetable broth, water, lime juice, and rice noodles. Increase heat to high and bring to a gentle boil.

Stir in the coconut milk and shredded chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.

Stir in torn basil, chopped cilantro, and chopped scallions. Season with salt and pepper to taste.

Serve immediately with lime wedges on the side if desired.

Notes:

The noodles will soak up more liquid over time. Add more chicken broth when reheating leftovers if needed.

For a vegetarian version, replace chicken with tofu or extra vegetables like bell peppers, carrots, or mushrooms.

Adjust the spiciness by adding more or less Thai red curry paste according to your preference.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Servings: 4 servings

11/20/2024

Applebee's Chicken Wonton Tacos

Ingredients

Chicken

2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger

Asian-inspired slaw

1 bag coleslaw
4 green onions, thinly sliced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey

For tacos + toppings

16 Wonton wrappers
Sweet chili sauce, to serve
Chopped cilantro, to serve
Sesame seeds, to serve

Instructions

Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely closely so they don't burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.

Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic and ginger. Heat a large skillet over high heat and saute chicken for 7-8 minutes, tossing frequently until cooked through.

Meanwhile, mix ingredients for coleslaw together in a large bowl.

Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce and sprinkle with cilantro and sesame seeds. Serve and enjoy!

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

11/20/2024

Alabama Firecrackers
Ingredients:
1 12 oz. box of crackers - saltine or ritz style
¾ cup olive oil
2 tbsp. Italian seasoning
3 tbsp. chili flakes

Instructions:

Empty the crackers into a large Ziploc bag and pour in the olive oil. Coat the crackers with the oil, then add the spices.
Seal the bag and shake it, turning it over and over until all the crackers are coated evenly.
Leave the sealed bag at room temperature overnight, turning it over every so often.
Serve with a creamy dip if you like.
These will stay fresh, sealed at room temperature, for up to a week.

11/20/2024

Pan Seared Scallops with Tomatoes, Olives, and Capers

Ingredients:

12 large sea scallops, side muscle removed
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
2 tablespoons capers, drained
1/4 cup dry white wine
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Lemon wedges, for serving
Preparation:

Step 1: Pat the scallops dry with paper towels and season both sides with salt and pepper. This is crucial for achieving a golden, crispy sear.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops to the skillet, being careful not to overcrowd. Sear the scallops for about 2 minutes on each side until they develop a golden crust and are just cooked through. Remove the scallops from the skillet and set them aside on a plate.

Step 3: In the same skillet, reduce the heat to medium and add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.

Step 4: Add the cherry tomatoes, olives, and capers to the skillet and cook for 2-3 minutes until the tomatoes start to soften. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet.

Step 5: Stir in the lemon juice and return the scallops to the skillet. Cook for an additional minute, just to reheat the scallops and meld the flavors.

Prep Time:
10 minutes
Cooking Time:
10 minutes

11/20/2024

White Christmas Hot Chocolate

Ingredients:

12 oz. white chocolate chips
2 cups heavy cream or half & half
5 cups whole milk
1 tsp. vanilla extract
Topping ideas:
mini marshmallows
whipped cream
shaved white chocolate

Instructions:

In a 4 quart or larger slow cooker add all the ingredients (excluding the toppings) starting with the chocolate chips.
Cook on LOW for 3 hours, stirring at least once halfway through cooking.
Stir and serve warm, top with whipped cream, mini marshmallows and shave chocolate if desired. Enjoy

11/19/2024

Rotisserie Chicken Mushroom Soup

Ingredients:

Olive oil or butter
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1 rotisserie chicken, shredded
6 cups stock (chicken or vegetable)
1 cup cream
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste
Lemon juice (optional, for finishing)

Directions:

Sauté Vegetables:

Heat olive oil or butter in a large pot over medium heat.
Add the diced onion and chopped celery. Cook until the vegetables are soft and translucent, about 5 minutes.

Cook Mushrooms:
Add the thinly sliced mushrooms to the pot. Cook until the mushrooms are golden and their liquid has evaporated, about 7-10 minutes.

Add Aromatics:
Stir in the fresh thyme and crushed garlic. Cook until fragrant, about 1 minute, ensuring the garlic does not burn.

Simmer Soup:
Pour in the stock and cream. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld together.

Add Chicken and Spinach:
Stir in the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5 minutes, or until the spinach is wilted and the chicken is heated through.

Season:
Season the soup with salt, pepper, and a pinch of chili flakes. Adjust the seasoning to your taste. If desired, add a squeeze of lemon juice to brighten the flavors.

Serve:
Serve the soup hot, perfect for a comforting meal on a chilly day.
This Rotisserie Chicken Mushroom Soup is creamy, rich, and packed with umami from the mushrooms. It's an easy and delicious way to make a meal out of simple pantry staples and leftover chicken. Enjoy your cooking

11/19/2024

Dark Romance Chocolate Blackberry Cake

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk (or buttermilk, almond, or coconut milk)
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh blackberries, chopped (extra whole for decoration)
For the Blackberry Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup blackberry puree (from fresh or frozen blackberries, strained)
1 teaspoon vanilla extract
A pinch of salt
Purple or aubergine food coloring (optional)
For the Glossy Ganache:

1 cup heavy cream
1 cup dark chocolate, finely chopped
2 tablespoons light corn syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:

Cake Layers:

Preheat your oven to 350°F (175°C). Butter four 8-inch cake pans and line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add the milk, oil, eggs, and vanilla extract to the flour mixture and mix on medium speed until well combined.
Carefully add the boiling water to the batter and mix until well combined.
Gently fold in the chopped blackberries.
Distribute the cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove the cakes from the pans and let them cool completely on a wire rack.
Blackberry Frosting:

In a large bowl, beat the butter until fluffy.
Gradually add the powdered sugar, beating well after each addition.
Stir in the blackberry puree, vanilla extract, salt, and food coloring (if using) until fully combined. Adjust the consistency if necessary by adding more powdered sugar or a bit of milk.
Glossy Ganache:

Heat the cream in a saucepan until it simmers. Do not let it boil.
Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 1-2 minutes.
Slowly stir the mixture until smooth and glossy.
Add the corn syrup and vanilla extract (if using) and stir until combined.
Assembly:

Place one cake layer on a cake stand or serving plate.
Spread a layer of blackberry frosting over the top.
Repeat with the remaining cake layers, frosting the top and sides of the cake with the blackberry frosting.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Decorate the cake with whole blackberries.
Prep Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12

11/19/2024

Blood Orange, Burrata and Pistachio Salad

Ingredients

2 cara cara oranges
2 blood oranges
6 ounces burrata cheese
½ cup pomegranate seeds
¼ cup pistachios, roughly chopped
1 tablespoon chia seeds
1 teaspoon sumac
5 tablespoons olive oil
1 teaspoon flakey sea salt
1 teaspoon fresh cracked black pepper
1 ounce watercress
1 bunch mint, torn into pieces

Instructions

Slice a thin sliver off the top and bottom of each orange so that the orange stands flat. Then use a small sharp knife to carefully cut downwards along the curve of the orange to remove the remaining rind and the pith (the white membrane). After peeling, slice the oranges into segments.

You can use one of two methods to burn the orange slices: either use a kitchen torch (highly recommended) or heat a frying pan on very high heat until scorching hot, brush a little olive oil onto both sides of the orange slices, and place them in the pan. Cook until they begin to lightly blacken/charr, about 30 seconds.

Place the burrata cheese directly in the center of a serving plate and either leave it whole or pull it apart into quarters if you like. Arrange the orange slices around the cheese in alternating colors. Scatter the pomegranate seeds, pistachios, chia seeds, and sumac on top. Drizzle with olive oil, season with flakey salt and fresh cracked pepper, and scatter the watercress and torn mint on top. Serve immediately.

11/19/2024

Creamy White Wine Mushroom Stuffed Shells

Ingredients

▢1 stick (8 tablespoons) salted butter
▢3 cups shiitake or cremini mushrooms, sliced
▢2 teaspoons dried thyme
▢2 cloves garlic, chopped
▢2 teaspoons dried basil
▢2 teaspoons dried oregano
▢kosher salt and black pepper
▢1/4 cup all-purpose flour
▢2 cups milk
▢2 cups dry white wine or chicken broth
▢1 cup shredded mozzarella cheese
▢3/4 cup grated parmesan cheese
▢1 pound jumbo pasta shells
▢2 cups whole milk ricotta cheese
▢2 cups shredded provolone
▢2 (10 ounce packages) frozen spinach, thawed and drained

Instructions

1. Preheat the oven to 350° F. Grease a 9×13 inch pan.

2. Melt 2 tablespoons butter in a medium pot. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the thyme, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant. Remove the mushrooms from the skillet.

3. To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the wine, then the milk. Bring to a boil and stir for 1 minute. Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

5. In a bowl combine the ricotta, provolone, and spinach.
6. Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish.
Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go. Sprinkle over 1/2 cup mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms. Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes. Serve with fresh thyme.

Made by Clare

11/21/2024

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