Crispy Kale Chips (2012 - Week 17)

2012 Week 17 Featured Ingredient: Kale

I've been wanting to try these "Kale Chips" for awhile now to see what all the fuss is about.  They're supposed to be crunchy, salty, and addictive like potato chips, but with actual nutritional content.  Well, they were okay, and I think they would have been a lot better if I had not added so much salt.  I decided to "spice up" the recipe by adding some Penzey's Old World seasoning but I didn't reduce the salt which was a mistake.  Yikes, too salty!  Still, not bad.

Crispy "Old World" Kale Chips
Serves: 6 - 8

Ingredients:

1 head kale
1-2 tablespoons olive oil (or cooking spray to lighten it up)
Penzey's "Old World" seasoning
sea salt (to taste, if needed)


Directions:
Remove the ribs from the kale and cut into 2-inch pieces. Toss with the olive oil and seasoning.  Lay on a baking sheet lined with parchment paper and bake at 300ºF until crisp, turning the leaves over once, about 10-15 minutes total.  Don't let them brown. Sprinkle with salt if necessary and serve as finger food.

Seared Ahi Tuna on a Pummelo & Tangelo Salad (2012 - Week 16)

2012 Week 16 Featured Ingredients: Pummelo & Tangelo

I saw a Pumello (aka Pomelo) in the produce department of Sendik's and asked myself, "What is that?"  So I put it in my basket and decided to make a recipe with it.  Turns out it is very similar to a grapefruit.  Not my favorite citrus fruit, but oh well.  I also picked up some Minneola tangelos for the first time as well.   Minneolas are a cross between a tangerine and grapefruit, but they looked and tasted a lot like oranges to me.  I liked them much better than the pomelo slices in the salad. And then I was browsing the meat/seafood department and saw two fine-looking Ahi tuna steaks and thought it would go well with the salad recipe which it did.  I rubbed them with a little salt, pepper, cayenne, and paprika.  Look at me, improvising my own recipe!!  :)

Seared Ahi Tuna on a Pummelo & Tangelo Salad
Salad Serves: 4-6

 Ingredients:
1 pummelo, peeled and sectioned
2 tangelos, peeled and sectioned
1 banana, sliced
4 cups baby lettuces or torn mixed greens
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon sugar

Ahi Tuna Steaks
salt, pepper
ground cayenne pepper
ground paprika

Directions:
For vinaigrette, combine lime juice, orange juice, olive oil, mustard, and sugar in a screw-top jar.  Cover and shake well to mix.  Combine fruit in a bowl.  Pour vinaigrette over fruit and toss gently to mix. 

Place a small amount of olive oil in a large skillet and heat to medium-high.  Rub spices on tuna steaks and sear on skillet for 2-3 minutes on each side. 


Arrange salad greens, fruit, and tuna on plates to serve.

Asparagus and Prosciutto Fettuccine Alfredo (2012 - Week 15)

2012 Week 15 Featured Ingredient: Prosciutto

Here is the second recipe I made using prosciutto.  I wanted an excuse to use asparagus because it's all over the produce department right now and I thought this would be a good way to use both ingredients.   I really liked the flavor the prosciutto brought to the pasta along with the asparagus.  I combined various recipes for fettuccine alfredo and ended up just throwing ingredients into the pan.  I don't even know how much I added of certain things.  Oh well.  I'll try to estimate the best I can.  I just know that it was creamy and delicious.  :)

Asparagus and Prosciutto Fettuccine Alfredo
Serves: 4-6

Ingredients:
12-16 oz uncooked fettuccine
1&1/2 pounds fresh asparagus, trimmed and cut into 1" pieces
1 shallot, chopped
2 garlic cloves, minced
2 tablespoons butter
4-5 oz diced prosciutto
1 cup heavy cream 
1/3 cup white wine
2 oz cream cheese, cubed
1/2 cup grated Parmesan cheese
dash ground nutmeg
salt and pepper

Directions:
Cook fettuccine according to package directions.  
Meanwhile, in a large skillet, saute the asparagus, garlic, and onion in butter until tender.  Add the remaining ingredients.  Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.  Drain fettuccine and toss with asparagus mixture.  Serve immediately.

Apple, Gouda, and Prosciutto Panini (2012 - Week 15)

2012 Week 15 Featured Ingredient: Prosciutto

When I told Jeremy that I was picking prosciutto as my ingredient of the week, he said, "Isn't that just ham?"  Well, yes, but it's a specialty Italian ham that is dry-cured instead of smoked like all other hams.  They're always using it on those Food Network cooking shows, so I decided to buy some and see what I could make.  This is the first of a few recipes I have planned using this ingredient.  I liked this Panini a lot, but I wish I would have used less mustard because it overpowered the apples and prosciutto.  Next time, I'd add a tomato slice and lettuce/spinach to add some healthy vegetables.

Apple, Gouda, and Prosciutto Panini
 
Ingredients (for each sandwich):
Whole wheat (or regular) baguette, cut in half
1 teaspoon Dijon mustard
1 slice Prosciutto
Apple slices (very thin)
1 slice Gouda cheese


Directions:
Heat a large nonstick skillet over medium heat and cook the prosciutto for 8 minutes, turning occasionally, until crispy. Remove from the pan and set aside on a paper towel.

Spread the mustard on one half of the bread. Lay the apple slices atop the mustard. Top with the prosciutto and cheese and remaining bread. Lightly coat both sides of the sandwiches with cooking spray.  Heat the same skillet over medium heat and toast the sandwiches for ~4 minutes per side, pressing down with a spatula often, until golden brown on both sides and the cheese is melted.

Carrot Cake Cheesecake

Ooooooh yeah.  It was good.  REALLY good.   How can you possibly go wrong with carrot cake and cheesecake and a yummy cream cheese frosting???!  Answer: you can't!   I found this recipe online and followed it exactly as is.  It's a winner in my book.  The ingredient list looks long, but this was actually really easy to make.  I cut the cake into 18-20 wedges for my family's Easter celebration which was just fine for a portion size.   And I even decorated it all pretty:

Carrot Cake Cheesecake

From CD Kitchen's Cheesecake Factory's Copycat Recipe 
Serves 8 to 20, depending on your slice size...

For the Cheesecake Batter:
16 oz cream cheese, at room temperature
3/4 cup sugar
1 tablespoon vanilla extract
1 tablespoon flour
3 eggs

For the Carrot Cake Batter:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1&1/2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1&1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ginger
8 oz can crushed pineapple, packed in 100% juice, drained well; reserve juice
1 cup grated carrots (from ~1-2 medium carrots)
1/2 cup shredded coconut
1/2 cup chopped walnuts

For the Pineapple Cream Cheese Frosting:
3 ounces cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar (powdered sugar)
1 teaspoon vanilla extract
2-3 tablespoons reserved pineapple juice

Directions:
Preheat oven to 350˚F and grease a 9- or 9 1/2- inch springform pan.

For the cheesecake batter, in a large bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sugar until smooth.  Mix in the flour, eggs and vanilla until fully incorporated and no lumps remain.  Set aside.

To prepare the carrot cake batter, combine the oil, sugar, eggs and vanilla in a large bowl.  In a separate bowl, sift together the flour, baking soda and spices.  Stir into the egg mixture and mix well.  Add the pineapple, carrots, coconut and walnuts.  Stir until just combined.

To assemble the cheesecake, pour 1&1/2 cups of the carrot cake batter over the bottom of the prepared pan.   Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. Top with large spoonfuls of remaining carrot cake batter.  Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake for 50 to 55 minutes or until cake is set and cooked through.  Cool completely, then cover and refrigerate.  When the cake is cold, prepare the Pineapple Cream Cheese frosting.

Pineapple Cream Cheese Frosting:
Using an electric mixer, combine the cream cheese, butter, sugar, vanilla and pineapple juice. Beat until smooth.  Add additional juice or sugar to desired spreading consistency.   Frost the top of the cheesecake.  Refrigerate 3 to 4 hours before serving.  Enjoy!!

Roasted Edamame Salad (2012 - Week 14)

2012 Week 14 Featured Ingredient: Edamame


I've been wanting to use this ingredient for awhile since it's supposed to be a super healthy food with lots of protein and various vitamins/minerals.  I figured Good Friday would be a good day for a meatless recipe.  I plan to take it to work tonight, so I'll update this page with a taste verdict in the morning.

Roasted Edamame Salad
Serves 4

Adapted from Alton Brown's Food Network Recipe 
 
Ingredients:
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Directions:
Place the edamame, corn, scallion, garlic, olive oil, chili powder, salt, and pepper into a 13x9 metal pan and stir to combine. Place on the middle rack of the oven and roast at 400ºF for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil, and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Tangerine Beef with Snap Peas (2012 - Week 13)

2012 Week 13 Featured Ingredient: Tangerines

I didn't know what to pick as my mystery ingredient this week, so when I saw tangerines in the store, I just went with that.   I found a Guy Fieri Food Network Recipe for Spicy Tangerine Beef and decided to make it.  It didn't turn out spicy at all so I removed that adjective from the title.  I added snap peas to the recipe because I thought it needed a vegetable.  This was one of the fastest and easiest recipes I've made.  Overall, this was an excellent meal with great flavor.  I really enjoyed it. 

Tangerine Beef with Snap Peas over Rice

Serves: 4

Ingredients:

3 tablespoons soy sauce

1 tablespoon corn starch

1 pound flank steak, cut in small pieces

2 tablespoons dry sherry

2 tablespoons hoisin sauce

2 tablespoons honey

1 tablespoon chili sauce

2 tablespoons reduced sodium soy sauce

1/4 cup freshly squeezed tangerine juice

3 tablespoons canola oil

2 tablespoons minced fresh ginger

3 scallions, chopped

2 tablespoons toasted sesame seeds

zest from tangerine peel

snap peas

rice

Directions:

Combine the soy sauce and cornstarch in a resealable plastic bag, and shake to mix well.  Add beef, seal bag, and let marinate for 20 minutes in refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice.

In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2 to 3 minutes.  Add the snap peas and sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.   Serve over rice and garnish with scallions, tangerine zest, and sesame seeds.

Tabbouleh and Tandoori Chicken (2012 - Week 12)

2012 Week 12 Featured Ingredient: Bulgar

After four weeks of featuring a fruit or vegetable, I wanted to mix it up a little, so I chose Bulgar wheat since I had some in my cupboard that I had yet to use.   I decided to make Tabbouleh Salad with the Bulgar and then wanted some meat to go with it and made Tandoori Chicken.  I realize they don't originate from the same geographic area, but that's okay.   The Tabbouleh was good.  It was a nice light salad--something different.  For the chicken drumsticks, I combined a lot of random recipes, so it's probably not very authentic, but it was good, and that's all that really matters to me.  I made a yogurt dipping sauce for the chicken which I ended up using for strawberries instead.  :)

Tabbouleh

Makes ~8 servings


Ingredients:
1 cup hot water
1 cup bulgar whear
juice from 2 lemons (1/4 cup lemon juice)
2 tablespoons olive oil
1/2 tablespoon kosher salt
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh parsley
1 small cucumber, halved lengthwise, seeded, and diced
2 roma tomatoes, seeded and diced
extra lemon juice or zest if desired
1 teaspoon salt
1 teaspoon pepper


Directions:
In a large glass bowl, pour the hot water over the bulgar wheat.  Add the lemon juice, olive oil, and salt.  Stir to combine, and cover the bowl with plastic wrap.  Let sit at room temperature for 1 hour.   Add the remaining ingredients and season to taste.  Refrigerate and serve on large romaine lettuce leaf if desired.

Anne's Tandoori Chicken Drumsticks

Ingredients:
6 to 12 chicken drumsticks, skin removed

Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
1 clove garlic, minced or crushed
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon allspice
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
couple drops of red food coloring (optional)


Yogurt Dipping Sauce 
(optional)... I ended up using mine for strawberries instead
1/2 cup yogurt
1/2 tablespoon honey
1/2 teaspoon ginger
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 Granny Smith apple, grated


Directions:
In a medium bowl, stir together the yogurt and lemon juice.  Add all the other marinade ingredients and whisk until you have a smooth, thick marinade. 


Put the chicken into one or two large plastic resealable bags and add the marinade.  Knead the bags until the chicken is well coated.  Squeeze out most of the air from the bags and zip closed.  Refrigerate for 12-24 hours.  Turn and knead the marinating chicken once or twice while in fridge.

Preheat oven to 475ºF.  Remove chicken from fridge, line a large roasting pan with foil, and lay a rack over the pan so that air can circulate under chicken.   Place well-marinated chicken drumsticks on rack and roast for 15 minutes (no peeking!).  Turn drumsticks over and roast for another 10-15 minutes.  Let rest in oven for 5 minutes.  Remove to warm platter and serve.  


If desired, make the yogurt dipping sauce for chicken by whisking all the ingredients together.

Rosemary Lamb Chops and Irish Parsnip-Apple Soup (2012- Week 11)

2012 Week 11 Featured Ingredient: Parsnips

I was trying to think of a good Irish type of ingredient to use for St. Patrick's Day, and I realized I've never worked with parsnips before.  So I found an Irish Parsnip-Apple soup recipe to use and also cooked up some Rosemary-Marinated Lamb Shoulder Chops and served it with some store-bought Irish Soda Bread (since my soda bread recipes never seemed to taste that great).  The soup was good.  I liked the sweetness from the apples, and I guess parsnips themselves are a little sweeter than carrots.  The soup had a nice creamy texture.  The marinade on the lamb chops was delicious, and pan-grilling them produced a nice char flavor.  Jeremy and I decided we need to purchase a regular outdoor grill because that would have been even better.  I'll definitely make the marinade again, but maybe for steak or pork.  The lamb chops were just too expensive and it didn't seem like we got a lot of meat out of them after picking around the bones and fat.

Irish Parsnip and Apple Soup

Serves 6

Ingredients:
1 tablespoon butter
1 pound of parsnips, peeled and thinly sliced
1 pound of apples, peeled, cored, and sliced
1 chopped onion
1 garlic clove, crushed
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamon
1/2 tablespoon chopped fresh tarragon leaves
5 cups chicken stock (plus extra if needed)
1 cup heavy cream
salt and pepper

Directions:
Heat the butter.  When melted, add the parsnips, apples, and onions.  Soften them but do not let color.  Add the garlic and spices and cook for another couple minutes, stirring well.   Pour in the stock slowly, stirring until well mixed.  Cover and gently simmer for 30 minutes until the parsnips are soft.  Taste for seasoning.  Liquidize using a blender and add stock if too thick.  Add the cream and reheat, but do not let boil.  Serve garnished with chopped chives or parsley if desired.

Anne's Pan-Grilled Rosemary Lamb Chops 

 

Ingredients:
2 lamb shoulder chops
2 full stems of fresh rosemary

Marinade:
1/2 cup lemon juice
1/2 cup orange juice
2 cloves garlic, minced
1/2 onion, chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme 
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil

Directions:

Whisk all the marinade ingredients together in a medium bowl and transfer to a large resealable plastic bag, reserving about 1/2 cup for the pan sauce.  Put the lamb chops in the bag along with the rosemary stems.  Seal the bag and shake well to coat.  Marinate in the refrigerator for 4 hours.

Remove the chops from the marinade and scrape off any bits that may be sticking.   Preheat a grill pan over medium heat for 3-5 minutes, and raise temperature to medium-high.  Place chops on the grill and cook until chops have distinctive grill marks, about 4 minutes.  Reduce heat to medium, flip chops over and cook another 4 minutes or until chops reach 140ºF.  Remove from pan and let rest a few minutes.  Meanwhile, deglaze the pan with the reserved marinade, scraping up any bits.  Reduce sauce until thickened and spoon on top of lamb chops.

St Patrick's Day Recipes

I'm not Irish, but that doesn't stop me from jumping on the green bandwagon once a year.  Tomorrow I'll once again be cooking an Irish-inspired meal, but meanwhile, I thought I'd re-post some of my previous St. Patrick's Day recipes.   Enjoy!

Happy St. Patrick's Day!

Corned Beef Cabbage Bake 

 Ingredients:

1/8 cup butter, cubed

2 cups chopped cabbage

1/3 cup chopped onion

1/2 teaspoon caraway seeds

6 oz deli corned beef, chopped

1 cup (8 oz) shredded Swiss cheese

1/8 cup Thousand Island salad dressing

1 tube (12 oz) refrigerated buttermilk biscuits

Directions:

In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.

Anne Says:  It was like eating deep-dish Corned Beef Pizza.  Thumbs up!

Reuben Braid

Ingredients:

3-4 oz cooked corned beef brisket, chopped

3/4 cup shredded Swiss cheese

1/2 cup sauerkraut, rinsed and well-drained

1/2 small onion, chopped

1&1/2 tablespoons Thousand Island dressing

1/2 tablespoon Dijon mustard

1/4 teaspoon dill weed

1 package (8 oz) refrigerated crescent rolls

1 egg white, lightly beaten

1/2 tablespoon sesame seeds

Directions:

In a large bowl, combine the first seven ingredients. 

Unroll the crescent roll dough onto an ungreased baking sheet; seal seams and perforations.  Spread the corned beef filling down the center of rectangle.  On each long side, cut 1"-wide strips to within an inch of filling.  Starting at one end, fold alternating strips at an angle across filling' seal ends.  Brush egg white over dough; sprinkle with sesame seeds.  Bake at 375 degrees for 25-30 minutes or until golden brown.

Anne Says:  This was excellent. I recommend it.

Spinach-Stuffed Lamb Chops w/ Rosemary Glaze

Ingredients:

1/4 cup honey

2 tablespoons Dijon mustard

2 tablespoons chopped rosemary

1 teaspoon black pepper

1 teaspoon lemon juice

1 tablespoon balsamic vinegar

3 cloves garlic, minced

4 lamb loin chops (~1" thick, 6 oz)

2 cups frozen chopped spinach, thawed

Goat cheese or shredded Swiss cheese

3 garlic cloves, slivered

salt

pepper

Directions:

Combine the honey, mustard, rosemary, black pepper, lemon juice, balsamic vinegar, and minced garlic.  Pour marinade into a resealable plastic bag and add lamb chops, turning to coat.  Refrigerate overnight.

Cut a deep slit into lamb chops and stuff with slivered garlic, cheese, and spinach.  Place lamb chops on rack in a roasting pan and sprinkle with salt and pepper to taste.  Pour or brush rosemary marinade over chops.  Bake/broil lambs, basting occasionally, at 450 degrees until meat thermometer reads 160 degrees for medium doneness, about 7 minutes per side.

 Anne Says: These were delicious, but I'd use less rosemary next time.

Irish Stew

Ingredients:

1&1/2 pounds lamb stew meat

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons olive oil

2 cups reduced-sodium beef broth

2 cups water

2 medium potatoes, peeled and cubed

2 medium carrots, cut into 1" slices

1/2 cup turnip, cubed

1 teaspoon salt

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/2 teaspoon marjoram

1/4 teaspoon pepper

2 tablespoons flour

3 tablespoons fat-free milk

1/2 teaspoon browning sauce, optional

3 tablespoons minced fresh parsley

Directions:

In a Dutch oven, saute onion in oil.  Add lamb to brown in oil.  Add garlic and stir for 1 minute.  Add broth and water and bring to a boil; reduce heat and simmer for 1 hour or until meat is tender.

Add potatoes, carrots, turnip, and seasonings, and bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes until vegetables are tender. 

In a small bowl, combine the flour, milk, and browning sauce until smooth; stir into stew.  Add parsley.  Bring to a boil; cook and stir for 2 minutes until thickened.

Anne Says:  This stew was really excellent!

Pot o' Gold Potato Soup

Ingredients:

3/4 cup chopped celery

3/4 cup chopped onion

1/4 cup butter

2 cans (14.5 oz each ) chicken broth

2&1/3 cups mashed potato flakes

1&1/2 cups milk

1/2 cup cubed Velveeta cheese

3/4 teaspoon garlic salt

1/4 teaspoon chili powder

1/2 cup sour cream

Directions:

In a medium saucepan, saute celery and onion in butter for 2-3 minutes.  Stir in broth and bring to a boil.  Reduce heat; add potato flakes and cook for 5-7 minutes.  Add milk, cheese, garlic salt, and chili powder.  Cook and stir until cheese is melted.  Just before serving, stir in sour cream.

Anne Says: This was a good soup, and so easy to make.

Irish Champ

Ingredients:

3-4 Russet or Yukon Gold potatoes

1/2 bunch scallions (bulb and green stem)

3/4 cup milk

1/4 stick butter, plus extra if desired

salt 

pepper

Directions:

Scrub and peel the potatoes, quarter them, and boil in water.  Meanwhile, finely chop the scallions.  Cover with cold milk and slowly bring to a boil.  Simmer for about 3 to 4 minutes, turn off the heat, and leave to infuse.  Mash the boiled potatoes and mix with boiling milk and scallions.  Beat in the butter.  Season to taste with salt and pepper.  Serve with a knob of butter melting in the center.

Anne Says:  It was a respectable mashed potato recipe.

Irish Soda Bread

Ingredients:

2 cups flour

2 tablespoons dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons butter

2 eggs, divided

3/4 cup buttermilk

1/3 cup raisins

Directions:

In a bowl, combine flour, brown sugar, baking powder, baking soda, and salt.  Cut in butter until crumbly.  Combine 1 egg and buttermilk; stir into flour mixture just until moistened.  Fold in raisins.   Knead on a flour surface for 1 minute.  Shape into a round loaf; place on a greased baking sheet.  Cut a 1/4"-deep cross in top of loaf.  Beat remaining egg; brush over loaf.  Bake at 375 degrees for 30-35 minutes or until golden brown.

Anne Says: This wasn't my favorite recipe.  The bread seemed dry, but I think that's how it's supposed to be.

Irish Soda Bread Muffins

Ingredients:

2 cups flour

3 tablespoons sugar

1&1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1 cup lowfat buttermilk

1 large egg, beaten

3/4 cup currants or raisins

1/2 teaspoon caraway seeds

Directions:

In a large bowl, stir together dry ingredients.  With pastry cutter, cut butter until mixture resembles coarse crumbs.  In a small bowl, stir together buttermilk and egg until blended, and stir into dry ingredients.  Stir in raisins and caraway seeds   Spoon batter into greased muffin tin and bake at 375 degrees for 20-25 minutes.

Anne Says:  These tasted much better than the Soda Bread I made, but still needed a pat of butter.

Irish Soda Farls

Ingredients:

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

raisins (optional)

butter or jam (optional)

Directions:

Preheat heavy skillet to medium-low heat.

Place flour and salt in a bowl and sift in baking soda.  Make a well in the center and pour in buttermilk.  Work quickly to mix into dough and knead very lightly on a well-floured surface.  Form into a flattened circle, about 1/2" thick and cut into quarters with a floured knife.

Sprinkle a little flour over the base of the hot pan and cook the farls for 6-8 minutes on each side until golden.

Anne Says: These were my favorite of the Soda Bread recipes.

Shamrock Meringue Cups

Ingredients:

4 egg whites

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1 can (14oz) sweetened condensed milk

1/2 cup lime juice

2 cups reduced-fat whipped topping

2 to 3 drops green food coloring

20 green candied cherries

Directions:

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  Add the vanilla, salt, and cream of tartar; beat on medium speed until soft peaks form.  Gradually beat in sugar on high until stiff peaks form.

Drop meringue into 12 mounds on two parchment paper-lined baking sheets.  With the back of a spoon, shape into 3-inch cups.  Bake at 275 degrees for 45-50 minutes until set and dry.  Turn off oven and do not open door; leave meringues in oven for 1 hour.

Meanwhile, in a small bowl, beat milk and lime juice until combined.  Cover and refrigerate for 1 hour until set.  Fold in whipped topping and food coloring.  Spoon 1/3 cup filling until each meringue cup.  Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape with cherries.

Anne Says: These desserts were very different and interesting, but good.

Leprechaun Patties

Ingredients:

1/2 cup butter

3/4 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1&1/2 cups grated zucchini

1&1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup quick cooking oats

1 cup granola

2 cups semisweet chocolate chips

Directions:

In a medium bowl, cream butter and sugar until fluffy.  Stir in the egg and vanilla, and then stir in the zucchini.  Sift together the flour, baking soda, and cinnamon, and stir into the zucchini mixture.  Finally, stir in the oats, granola, and chocolate chips.

Drop dough from a teaspoon onto unprepared cookie sheets.   Bake at 350 degrees for 10-12 minutes. Makes ~3 dozen cookies.

Anne Says:  These were really good cookies, and healthier too!

Blarney Stone Bars

Ingredients:

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tablespoon milk

1 teaspoon vanilla extract

3/4 cup flour

3/4 cup quick-cooking oats

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup English toffee bits

1/3 cup chopped pecans

Frosting:

4 oz cream cheese, softened

3 tablespoons butter, softened

1&1/2 cups confectioners' sugar

1 teaspoon vanilla

2-3 drops green food coloring

Directions:

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, milk, and vanilla.  Combine flour, oats, baking powder, and salt; gradually add to creamed mixture.  Fold in the toffee bits and pecans.  Spread into a greased 9" square baking pan and bake at 350 degrees for 20-24 minutes until a toothpick comes out clean.

Meanwhile, to make the frosting, beat the cream cheese and butter, and add confectioners' sugar, vanilla, and food coloring.  Spread frosting over cooled bars and cut into diamond shapes. (Makes ~ 2 dozen)

Anne says:  This was an excellent dessert bar.  Very tasty!

Lucky Horseshoes

Ingredients:

1 package (16 ounces) large marshmallows

3 tablespoons butter, cubed

4 cups crushed pretzels

1 cup semisweet chocolate chips

1/2 cup butterscotch chips

Directions:

Place two 5"-diameter bowls upside down in the center of two 9" round pans; coat pans with cooking spray.

In a large microwave-safe bowl, melt marshmallows and butter on high for 1 minute.  Stir in pretzels.  Quickly add chips; stir gently until coated.  Divide mixture in half.  Press each portion into prepared pan, leaving a 4" opening at one end.  Cool for 15 minutes.  Run a knife around edges of pan to loosen and invert onto a serving platter. (Makes 2 horseshoes)

Anne Says: This was a good granola-bar-like snack.