Swedish Coffee Bread

This recipe came from my great Aunt Evelyn Borgeson and is loved by our family!

3 c. water (hot)
1 c. powdered dry milk
3/4 stick margarine or butter
3/4 c. sugar
1 tsp. ground cardamom
2 eggs
1 1/2 t. salt
2 pkg. yeast
8 - 9 c. flour (use part of this for kneading)

Mix hot water and dry milk.  Add butter.  When melted, add sugar that has been mixed with yeast.  Add eggs, cardamom and salt.  Add flour slowly, at least 7 1/2 cups.  Add more if dough is soft, then add 1/2 c. more.  Use the rest for kneading.  Let rise until double.  Punch down and let rise again. Knead dough well; shape into 3 parts.  Cute each part into 3 strips, then braid.  Place in long pan; let rise.  When ready to put in oven, brush with melted butter and sprinkle with sugar/cinnamon mixture (or pearl sugar).  Bake at 350 degrees for 30 minutes.

Brie Bites

This delicious appetizer is from my friend Angel

1 package filo cups

Brie

Honey

Brown sugar

Almond (or pecan) slices

Preheat oven to 350

Fill each filo cup with a piece of Brie.  Drizzle with honey.  Sprinkle brown sugar and almond/pecan slices over top.  Bake for about 5 minutes or until cheese is melty and delicious!

Peanut Butter Bars

I got this recipe from my aunt when I was college and found I could make them in my dorm using the microwave in the lobby and my 9 x 13 pan (because don't all college girls have a 9 x 13?).  I had a group of guy friends who formed a hockey league on Thursdays and lovingly called me their "hockey mum", mostly because I had a car and drove them to games.  I made these bars for them on a regular basis, so they became known as "Hockey Bars".  

Peanut Butter Bars (a.k.a. "Hockey Bars")

10 graham crackers, crushed (I put them through a food processor, but they can be crushed by putting them in a ziplok bag and smushing them with a cup or meat tenderizer!)

1 c. peanut butter (creamy or crunchy)

1 stick butter, divided (and softened)

2 1/2 c. powdered sugar

1 c. semi-sweet chocolate chips

Combine graham cracker crumbs, peanut butter, 3/4 stick of butter and powdered sugar.  Press into bottom of a 9 x 13 pan.  Cool in fridge or in freezer to speed up the process!

Melt chocolate chips and remaining butter (1/4 stick) in microwave until smooth.  Pour on top of PB mixture and chill in fridge until hardened.  

Cut into bars and enjoy! 

Cranberry Sauce

This great sauce came from a Rachael Ray magazine years ago.  It's a tasty addition to your Thanksgiving turkey and is great the next day on top of your turkey sandwich!

Makes 2 1/2 cups

1 cup sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
1/4 t. salt
1/8 t. ground cloves
1 - 12 oz. bag fresh cranberries

1. In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves.  Cook over medium heat, stirring constantly, until the sugar is dissolved.  Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes. 
2. Transfer the mixture to a bowl and remove the cinnamon stick.  Let cool

(This can be made ahead and stored in the fridge)

Peach BBQ Grilled Chicken

INGREDIENTS:

·                     6 boneless, skinless chicken breasts

·                     3 Tbsp BBQ seasoning (McCormick's has a version in the spice aisle)

·                     1 cup peach preserves

·                     1-1/2 Tbsp soy sauce

·                     1 Tbsp dry mustard

·                     1 clove garlic, minced

·                     1/4 tsp cayenne pepper

·                     3/4 tsp salt

·                     1/2 tsp black pepper

INSTRUCTIONS:

1.            Season chicken with BBQ seasoning on both sides.

2.            Whisk together peach preserves, soy sauce, dry mustard, garlic, cayenne pepper, salt and black pepper.

3.            Cook chicken on grill until almost done, approximately 6 minutes per side.

4.            Brush chicken generously on both sides with peach mixture during final minutes of cooking. Serve leftover sauce on the side with the chicken.

(This would also be great on pork!)

Easy Homemade Pad Thai

Prep: 10m

Cook: 15m

Yield: 4- 6 servings

FOR THE SAUCE

2/3 cup chicken stock

2 tablespoons soy sauce

2 tablespoons fish sauce (if you don't have this, just use 4 tablespoons of soy and omit the fish sauce)

6 tablespoons brown sugar

6 tablespoons peanut butter

2 tablespoons freshly squeezed lime juice

2 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)

2 teaspoons to 2 tablespoons Thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)

2 teaspoons minced or grated fresh ginger

2 teaspoons minced garlic

• 
  
• FOR THE PAD THAI
• 10 ounces of rice noodles, cooked to package directions and rinsed
• 2 teaspoons olive oil
• 2 large eggs, beaten
• 2 chicken breasts, cubed (you can change this to shrimp if desired)
• 1 cup bean sprouts
• 
  
• FOR THE GARNISH
• Chopped cilantro
• Chopped peanuts
• Lime wedges
• Sriracha

Directions

1. Whisk together sauce ingredients and set aside.
2. Cook noodles according to package direction. Rinse and set aside in a colander.
3. Preheat a skillet over medium heat and add oil. Add chicken breasts and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten eggs into the skillet in the space you've created and use your cooking spatula to scramble the eggs in the skillet. 
4. Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
5. Top with desired toppings

Mini Bow Ties with Bacon and Peas

We love this recipe!  I always double it so we have leftovers.

Ingredients

8 ounces uncooked mini farfalle (bow tie pasta)

3 center-cut bacon slices, chopped

1/2 cup pre-chopped onion

2 medium carrots, peeled and diced

1 cup unsalted chicken stock

1 cup frozen green peas

1 tablespoon chopped fresh thyme

5/8 teaspoon kosher salt (if you cook your pasta in salt, you might not need this)

1/2 teaspoon black pepper

3 ounces 1/3-less-fat cream cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.

3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

4. Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.