Sassy Sauces and Seasonings: Balsamic Vinegrette

Ingredients
Salad:
8 cups baby spinach leaves, stemmed, rinsed and dried lightly packed and chopped
2 pears, peeled and diced, toss in lemon to prevent browning
1 cup walnuts, toasted

Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
salt and fresh ground pepper to taste

Directions
In a large bowl combine all of the ingredients for the salad.

To make the dressing, whisk together the olive oil, vinegar, mustard, honey , salt, and pepper to taste

Taste and adjust the seasonings.

Pour the dressing over the salad and toss gently.

Fill each Frisco cup with the salad just prior to serving.

Addicting Appetizer: Sausage, Egg, and Cheese Puffs

Ingredients
1 pound lump sausage
10 eggs, beaten
1 (16 ounce) container ricotta cheese
1 pound Monterey Jack cheese, shredded
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt

Directions
Place lump sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, and sausage.

Cover and refrigerate at least 8 hours.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.

Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.

Tasty Token: Apple Spice Muffin

Ingredients
Muffin:
1-1/2 cups Old Fashion oatmeal, pulsed in a food processor
1/2 cup coconut oil
2 eggs
1 cup half and half
2 apples - peeled, cored, and shredded

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup brown sugar

Topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 stick butter, cubed
1 tablespoon ground cinnamon

Directions
Preheat oven to 375 degrees F (200 degrees C). Lightly grease 2-six muffin cup tins or line with paper muffin liners.

Soak oatmeal in half and half for 30 minutes.

Stir together flour, salt, baking powder, cinnamon.  Whisk in the brown sugar.

Mix in oil, egg, oatmeal-milk mixture. Fold in apples. Make a well in the dry ingredients, pour wet ingredients into well and mix until just moistened.  Do not over mix or else the muffins will not be moist.

Spoon batter into prepared muffin cups, filling 3/4 of the way.

Topping: In a small bowl, stir together brown sugar, flour, butter, and cinnamon. Mix together with fork and sprinkle over unbaked muffins.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Tasty Tokens: Double Chocolate Muffins

Ingredients
8 (1 ounce) squares semisweet chocolate
1 stick unsalted butter
1 cup half and half
1 teaspoon espresso

1/2 cup boiled water
1 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips

Directions
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Over a double boiler over low heat, melt the semisweet chocolate squares together with the butter and 1/2 cup of half and half. Dissolve the espresso in hot water and add to the melted chocolate.  Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the melted chocolate with 1/2 cup half and half, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the wet chocolate mixture into the well, and stir until just combined.

Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin. Let them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Sensational Sides: Garlic Mashed Potato

Ingredients

1 head of garlic
1 Tbsp olive oil
1/4 teaspoon salt

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 teaspoon salt
1 cup half and half, infused with onion, bay leaf and thyme
4 Tbsp butter

Directions

Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the cloves intact.  Expose the tops of the garlic cloves by cutting off the top 1/4-inch to 1/2-inch of the garlic cloves.  Drizzle olive oil over the exposed garlic heads, lightly salt.  Lay three sprigs of thyme over the salted tops, and wrap lightly in aluminum foil. Roast in the oven for 40 minutes.  Remove from the oven and let cool.  

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1 teaspoon salt, cover with water. Bring the pot to a boil, then reduce to a simmer.  Simmer until tender fork tender, about 15 minutes.

In a small sauce pan gently heat the butter, half and half, 1/4 rough chopped onion, 1 bay leaf, and 1 sprig of thyme (on the stem).  When heated through, strain the half and half, discard the onion and herbs, and set aside.

Drain the potatoes, reduce heat to low, and place back on the heat. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher.

Slowly add the butter-herb infused half and half with the potatoes until it is the consistency you want.

Do not over-beat or they mashed potatoes will become gummy.

Add salt to taste. Adjust seasoning as necessary.

Sensational Sides: Cheesy Creamed Corn

Ingredients
1/4 chopped green pepper
1/4 chopped onion
1 clove of garlic
3 tablespoons unsalted butter
3 ounces cream cheese, cubed
1/3 cup half and half
2 teaspoon white sugar
1 teaspoon salt
1/2 cup grated Parmesan cheese
3 cups frozen corn, thawed



Directions
In a blender, combine the green pepper, onion, and garlic in a paste.

In a saucepan, melt the unsalted butter. Saute the paste approximately 5 minutes.

Stir in the remaining ingredients. Cook until cheese is melted and corn is heated through.

Adjust seasoning as necessary.

Extraordinary Entree: Meatloaf

Ingredients
Meatloaf:
1/2 yellow onion, diced
2 cloves of garlic, minced
1 1/2 pounds lean ground beef

1/2 pound lump sausage
1/4 teaspoon salt  

1/4 teaspoon pepper 

1/4 cup ketchup
1 cup bread crumbs
1 overripe banana (yes...you read that right! Check out the inspiration at allrecipes.com)
1 large egg
2 teaspoon yellow mustard

Topping:
1/2 cup ketchup
2 tablespoons rice wine vinegar
2 tablespoons prepared Dijon mustard
2 tablespoons brown sugar

Gravy:
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Directions 

Preheat oven to 350 degrees F (175 degrees C).

In a blender pulse together the onion and garlic into a paste. Set aside.

In a large bowl, thoroughly mix together the onion-garlic paste with all of the meatloaf ingredients.

Press the meat mixture into a 9x5 inch loaf pan.

Topping: Only do this step if you're not doing the gravy below. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.

Bake in preheated oven for 2 hours.  Allow to rest for about 15 minutes before slicing.

Gravy: Only do this step if you're not doing the topping.  While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.