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[vixmom]

cold be gone vibes for Jane

[vixmom]

whew!

[vixmom]

Page 4!

[vixmom]

Page 4?

[vixmom]

Cookie Dough Truffles Recipe


Ingredients

       1/2 cup butter, softened
       3/4 cup packed brown sugar
        1 teaspoon vanilla extract
       2 cups all-purpose flour
       1 can (14 ounces) sweetened condensed milk
       1/2 cup miniature semisweet chocolate chips
       1/2 cup chopped walnuts
        1-1/2 pounds dark chocolate candy coating, coarsely chopped


 



    In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
    Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
    In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

[vixmom]

Pecan cookies

Ingredients
makes 4 dozen

    1 cup butter, softened

    2/3 cup packed brown sugar

    1 egg

    2 cups all-purpose flour

    1/2 teaspoon salt

    1 1/2 cups pecan halves


Directions

    In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
    Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
    Preheat oven to 375 degrees F.
    Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
    Bake 10 to 12 minutes until lightly colored.

[vixmom]

Non Alcoholic Orange Dream Punch

Ingredients
 makes 30 (4 ounce) servings

    1/2 gallon orange sherbet

    1 (6 ounce) can frozen orange juice concentrate

    1 (2 liter) bottle ginger ale



    PREP
    15 mins

    READY IN
    15 mins

Directions

    Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

[vixmom]

 Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter


TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 4 to 6 servings

ingredients

    6 tablespoons unsalted butter, slightly softened
    1 vanilla bean, seeds scraped
    1/4 cup toasted pecans, chopped
    Salt and freshly ground black pepper
    1 pound Brussels sprouts, trimmed

    3 tablespoons canola oil
    3 tablespoons pomegranate molasses
    Seeds from 1 pomegranate
    1 lime, finely zested
    1 tablespoon finely grated orange zest




Directions
Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Preheat the oven to 375 degrees F.

Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.

Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.

Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

[vixmom]

Pan Roasted Brussels Sprouts with Bacon


TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 to 6 servings

ingredients

    4 strips thick-cut bacon
    2 tablespoons butter
    1 pound Brussels sprouts, halved

    1/2 large onion, chopped
    Salt and freshly ground black pepper



Directions
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

[vixmom]

Roasted Brussels Sprouts and Grapes



Serves 8
preparation
10
minutes
cooking
35
minutes
Ingredients
1 1/2
pounds
Brussels sprouts, trimmed and halved
1
pound
red seedless grapes
3
tablespoons
olive oil
2
cloves garlic, sliced
1
tablespoon
fresh thyme leaves
kosher salt and black pepper
Directions

    Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
    Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.

[vixmom]

Roasted Brussels Sprouts With Pecans

Serves 8
preparation
15
minutes
cooking
40
minutes
Ingredients
2
pounds
Brussels sprouts, trimmed and halved
1
cup
pecans, roughly chopped
2
tablespoons
olive oil
2
cloves
garlic, finely chopped
kosher salt and black pepper
Directions

    Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
    Roast until golden and tender, 20 to 25 minutes.

 

[vixmom]

Rigatoni With Roasted Cauliflower and Brussels Sprouts

Serves 4
preparation
10
minutes
cooking
25
minutes
Ingredients
3/4
pound
rigatoni or some other short pasta
1/2
medium head cauliflower (about 1 pound), cut into florets
8
ounces
Brussels sprouts, trimmed and halved (quartered if large)
1
medium red onion, cut into 1/2-inch wedges
2
sprigs fresh thyme
4
tablespoons
olive oil
kosher salt and black pepper
2
ounces
grated pecorino (about 1/2 cup), plus more for serving
Directions

    Heat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
    Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.
    Add the vegetables, pecorino, ½ cup of the reserved cooking water, and the remaining 2 tablespoons of oil to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional pecorino.

[vixmom]

Maple-Glazed Salmon With Roasted Brussels Sprouts

Serves 4
preparation
10
minutes
cooking
25
minutes
Ingredients
1
pound
Brussels sprouts, trimmed and halved
1
large red onion, cut into 1-inch wedges, stem ends left intact
2
tablespoons
olive oil
kosher salt and black pepper
2
tablespoons
pure maple syrup
2
tablespoons
whole-grain mustard
1 1/2
pounds
skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving
Directions

    Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
    Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
    Serve the salmon with the vegetables and lemon wedges.

 

[vixmom]

Ravioli With Brussels Sprouts and Bacon


Serves 4
preparation
20
minutes
cooking
20
minutes
Ingredients
1
pound
cheese ravioli (fresh or frozen)
6
slices bacon
3
tablespoons
olive oil
1/2
cup
pecan halves, coarsely chopped
1/2
pound
Brussels sprouts, thinly sliced
kosher salt and black pepper
1
tablespoon
white wine vinegar
grated Parmesan, for serving
Directions

    Cook the ravioli according to the package directions.
    Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
    Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
    Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
    Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
    Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.

[vixmom]

you have no one but yourselves to blame for this page

[vixmom]

don't like Brussel Sprouts?

[vixmom]

youze  shoulda  posted!

[vixmom]

Spaghetti Squash With Almonds


Serves 4
preparation
10
minutes
cooking
60
minutes
Ingredients
1
3-pound spaghetti squash, halved lengthwise and seeded
3
tablespoons
olive oil
1/4
cup
sliced almonds
2
tablespoons
fresh lime juice
1
tablespoon
honey
1/2
teaspoon
ground cumin
kosher salt and black pepper
4
scallions, thinly sliced
Directions

    Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tablespoon of the oil, and turn cut-side down. Roast until tender, 40 to 50 minutes.
    Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
    In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.
    With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions.

[vixmom]

Butternut Squash Salad With Hazelnuts and Blue Cheese


Serves 4
preparation
10
minutes
cooking
50
minutes
Ingredients
1 1/2
pounds
butternut squash, delicata squash, or sugar pumpkin—peeled, seeded, and cut into 1-inch pieces
5
tablespoons
olive oil
kosher salt and black pepper
1/2
cup
hazelnuts
1
tablespoon
sherry vinegar or red wine vinegar
1
teaspoon
Dijon mustard
6
cups
mixed greens (about 4 1/2 ounces)
1/2
small red onion, thinly sliced
4
ounces
blue cheese, crumbled (1 cup)
Directions

    Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
    Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.
    In a large bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, hazelnuts, greens, and onion and toss to combine. Sprinkle with the blue cheese.

[Cillaliz]

So, I'm eating my breakfast and reading Marni Nixon's book.  Almost choked on my peanut butter toast when I read:  "The rented house on Chesley Avenue was owned by a woman whose niece, Virginia Ellis, was the child prodigy of the area."

Before I married Richard, my name was Virginia Ellis, but I was not a child prodigy.

That is pretty cool to see your name in a book.

Oh just let people think it's you

[vixmom]

Creamy Pumpkin Soup


Serves 4
preparation
20
minutes
cooking
50
minutes
Ingredients
1
3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces
5
tablespoons
olive oil
kosher salt and black pepper
4
leeks (white and light green parts only), chopped
4 to 6
cups
low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for serving
Directions

    Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
    Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.
    In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.

[Cillaliz]

DR Cillaliz--I saw yesterday's post about DirecTV. My understanding is that your antenna has to face south. My balcony faces north.

Yeah, it has to face south. Just thought I'd throw it out there since referrals save both people money

[vixmom]

Oh thank all the is good and bright and beautiful

 Cilla is here !

[Cillaliz]

It was a slightly scary walk home from work this evening.

I was wondering about you as I watched on TV and they went from place to place in NYC.  I don't think it's political at all to talk about what's happening around your home

[vixmom]

Cilla  if you're not done decorating I have a great idea for you!

[vixmom]

how about....

[Cillaliz]

Scanning the recipes, they look good.  Will have to take more time to look at them later

[Cillaliz]

how about....

LOL, that's my cover photo on FB

[vixmom]

I hope she catches up soon

[vixmom]

Hurrah!  Hello Cilla!