Sunday, October 24, 2010

Taste of Fall Salad

2/3 cup pecan halves
1/4 cup balsamic vinegar
Dash cayenne pepper
Dash ground cinnamon
3 tablespoons sugar, divided
1 package (5 ounces) spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese

In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt, and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Monkey Bread

3 cans Buttermilk Biscuits (the non-flaky ones)
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar

Preheat oven to 350 degrees
Open up all three cans of biscuits and cut each biscuit into quarters. Combine sugar and cinnamon in a large zip top bag, add biscuit quarters and shake to coat. Place coated biscuits into a baking pan.
Melt butter with brown sugar stirring until mixture is consistent, pour over biscuits.
Bake at 350 degrees for 30-40 minutes until the crust in a deep dark brown on top. Cool for 15-30 minutes, turn over on to serving plate.

Apple Dip

8 ounce package cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 teaspoon vanilla
2 Skor bars, broken up

Mix together and chill. Serve with apple slices.

Party Potatoes

1 pound bag frozen hash browns, the cube kind, not O'Brien potatoes
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar cheese
1 stick melted butter
1/2 cup green onions, chopped
Salt and pepper to taste
Mix together and place in a casserole dish

2 1/2 cups corn flakes
1 stick melted butter
Mix together and put on top of potato mixture

Bake at 350 degrees for 1 hour.

Witch's Hairy Finger Breadsticks

These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce!

3 teaspoons active dry yeast
1/4 cup warm water (110 degrees - 115 degrees)
1/2 cup warm milk (110 degrees - 115 degrees)
1 egg
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2 1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce

In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10 inch rope. Cut in half. Place 2 inches apart on greased baking sheets. Cover and let rise for 30 minutes.
Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375 degrees for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.