Sheryl's Christmas Biscotti

Christmas Biscotti

by Sheryl Ness

1 stick of butter – room temp. (8 Tbsp)

¾ cup sugar

-Mix together the butter and sugar so that it is creamy

Add 1 egg, mix well

Then add-

Chopped almonds (1/2 cup)

Pistachios (1/2 cup)

Dried cranberries (3/4 cups)

Lemon zest (1/2 lemon) and/or 2-3 spoons of orange marmalade

8 oz white chocolate or dark chocolate (chopped)

1 tsp. vanilla

-Mix together well

Add these dry ingredients-

1 3/4 cups flour

1 tsp salt

1 tsp baking powder

Mix together well and form by hand into a ball of dough. Divide the dough in half and make two oblong logs and flatten out on cookie sheet so that the dough is about 12 inches long and 4 inches wide. Bake the two logs on a cookie sheet covered with parchment paper for 12 minutes at 375 degrees.

Take the logs out of the oven and cool for 5-10 minutes. Next cut the biscotti in lengthwise pieces (about 12-16 cookies a log)-like slicing bread. Place the cookies back on the baking sheet and bake again for another 8-10 minutes. Cool and place in airtight container. 

Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing



Recipe courtesy of Emeril Lagasse
SHOW:Emeril Live
EPISODE:Porkfat Rules Again


Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing
Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 servings
Level:Easy
Next Recipe
Ingredients
8 ounces bacon, diced
1/2 cup finely chopped red onions
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
Pinch salt
1 1/2 tablespoons Creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled
Directions
In a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.

To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to deglaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.

In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Recipe courtesy Emeril Lagasse, 2004

CATEGORIES: Spinach Appetizer Salad View All


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/spinach-dried-cherry-and-goat-cheese-salad-with-warm-bacon-dressing-recipe.html?oc=linkback

December Healthy Eats Exchange

Healthy Treats!
Fruit Spitzers
Frozen berries
Club Soda
Aperol (just a splash)

Per serving: Mix 2 heaping tablespoons of frozen mixed berries and 1 shot of Aperol into a glass, top off with club soda. Enjoy!


















Dark Beer Chili : http://www.epicurious.com/recipes/food/views/Beef-and-Dark-Beer-Chili-23709

Trail Mix:
Mix 1 bag of raw mixed nuts with Quaker granola and dried berries

Gluten Free/Vegan Peppermint Patties
http://ohsheglows.com/2013/12/08/creamy-dreamy-peppermint-patties-vegan-gf/

Dark chocolate dipped strawberries

Maple Roasted Brussels Sprouts with Walnuts and Feta
http://www.familyfreshcooking.com/2013/11/22/maple-roasted-brussels-sprouts-with-walnuts-blue-cheese-cranberries-recipe/

Slow Cooker Ham and Bean Soup

Creamy White Bean Soup with Smoked Ham Hocks by Cooking Light

Ingredients

2 tablespoons olive oil 

1 1/2 cups chopped onion

1 cup diced celery

1 cup diced carrot

1 tablespoon chopped fresh thyme

6 garlic cloves, chopped

2 pounds smoked ham hocks

1 pound dried Great Northern beans

2 (26-ounce) containers unsalted chicken stock (such as Swanson) 

1/4 cup minced fresh chives

1 teaspoon freshly ground black pepper 

1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

DECEMBER 2013

http://www.cookinglight.com/entertaining/holidays-occasions/holiday-slow-cooker-recipes/creamy-white-bean-soup-smoked-ham-hocks_2

Healthy Muffins

Recipe courtesy of Food Network Kitchen

Healthy Carrot Muffins
Total Time:
45 min
Prep:
15 min
Cook:
30 min
Yield:12 servings
Level:Easy



Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil (or coconut oil)
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Directions

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe.print.html#?oc=linkback