The Sneaky Chef Pizza

Missy Chase Lapine
Author of The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals

The following make-ahead is an Orange Puree that blends excellently in pizza (and pasta) sauce, to bring a big nutritional boost to meals that usually aren't thought of as health foods.

ORANGE PUREE
1 medium sweet potato or yam, peeled and rough chopped
3 med-to-large carrots, peeled and sliced into thick chunks
2-3 tablespoons water

In medium pot, cover carrots and potatoes with cold water. Boil 20 minutes until tender. (Thoroughly cook carrots or they'll leave telltale nuggets -- a gigantic no-no for the Sneaky Chef). Drain vegetables. Puree on high in food processor with two tablespoons water, until completely smooth. Use rest of water to make a smooth puree. 
Makes about 2 cups of puree. Store in refrigerator up to 3 days, or freeze 1/4 cup portions in plastic containers.

POWER PIZZA
My kids have never noticed that I'm sneaking carrots and yams into their sauce! I mix the healthy puree right into the bottled tomato sauce, then I let the kids add the toppings. You can even prepare this pizza ahead of time without cooking it, and then refrigerate for a day or two. Simply bake when you're ready to eat. 

Makes 1 large pizza or 4 smaller pizzas:
1 store-bought pizza dough or 4 " Greek style" pocketless pitas (whole wheat preferred)
¾ cup store-bought tomato sauce
¼ cup Orange Puree (see recipe above)
1 to 2 cups low-fat shredded mozzarella cheese

Preheat oven to 400 degrees and preheat a pizza stone or spray a baking sheet with oil.
Stretch pizza dough, or roll out with floured rolling pin on floured surface, to form a pie. Transfer to stone or baking sheet. If using pocketless pitas, place them on the prepared baking sheet. Combine tomato sauce with Orange Puree. Mix well. Spread 1/2 to 1 cup of the sauce mixture across the large pizza dough (1/4 cup for each pita), then top with 1 cup of mozzarella (1/2 cup per pita). Cover and refrigerate at this point, or bake for 15 to 20 minutes until bubbly and lightly browned. Allow to cool a few minutes, then cut into triangles and serve.
© Missy Chase Lapine, all rights reserved.

Tenderloin Steaks with port and mustard sauce/Filetes de solomillo con salsa de oporto y mostaza

Guest recipe by Simone & Ines Ortega
Authors of 1080 Recipes

Serves 6.

Ingredients:
· 6 tenderloin steaks, about 5 ounces each
· 4 tablespoons olive oil
· ½ teaspoon mustard
· 5 tablespoons port
· Salt

Brush both sides of the steaks with a little of the oil and let stand in the refrigerator for 30 minutes. Heat the remaining oil in a skillet. Season the steaks with salt, add to the skillet, and cook over high heat for 2-4 minutes on each side, until done to your liking. Transfer to a serving dish and keep warm. Stir the mustard and port into the skillet and cook for 2-3 minutes. Pour the sauce over the steaks and serve immediately.

Tamarind-Glaze Flank Steak with Mango-jicama Salsa

Guest recipe by Hope Fox & Chef Kunz
Author of Impress for Less! (finally...terrific recipes from the finest restaurants that you can really make at home) 

Legendary chef Gray Kunz took New York by storm when he opened Café Gray in 2004, a 200-seat brasserie designed by David Rockwell in the Time Warner Center. With its leafy Central Park views and high-profile address, Café Gray is the perfect showcase for Kunz’s synthesized cuisine, a product of his international upbringing and stints in the illustrious kitchen of Fredy Girardet in Lausanne, Switzerland, and the Regent Hotel in Hong Kong. New York magazine described Kunz’s cuisine as “not so much fusion as the product of a man fluent in the food languages of Europe, India, China, and Southeast Asia.” After all, this is the same chef who earned a four-star rating from the New York Times while at Lespinasse, which Zagat rated as New York’s Best Overall Restaurant for three years in a row. In 2003 the Culinary Institute of America heralded him as a Master of Aesthetics, an award given to only a handful of culinary professionals.

Chef Kunz creates layered dishes composed of intriguing ingredients that add up to a single, bold statement. A few cases in point are his bouquet of pencil asparagus with fresh peas, mint, and yogurt; black bass with ancho chiles, coriander, and mussel-clam broth; or coconut-coated red snapper with crabmeat and green papaya. Ask for a seat in the showcase kitchen, where the chefs dance the well-choreographed waltz of impeccable gastronomy.
Chef Kunz uses concentrated tamarind paste to give an exotic jolt to the barbecue glaze for this steak.

Tamarind Glaze

1 cup tamarind paste (or 1 cup pureed mango)
2 plum tomatoes, roughly chopped (or 1 cup canned diced tomatoes)
1/2 cup coarsely chopped fresh ginger
1/2 cup honey
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup water
Coarse salt
Salsa
2 tablespoons vegetable oil
1/2 red bell pepper, seeded and cut into 1/2-inch dice
1/2 cup peeled jícama, cut into 1/2-inch dice
1 mango, peeled, pitted, and cut into 1/2-inch dice
1 tablespoon white vinegar
1 tablespoon sugar
Cayenne, to taste
Coarse salt, to taste
Freshly ground white pepper, to taste

Flank Steak
11/2 pounds flank steak
2 tablespoons vegetable oil
Cayenne, to taste
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 cup roughly chopped fresh cilantro leaves

Serves 6

1. To make the tamarind glaze, in a medium saucepan, combine the tamarind paste, tomatoes, ginger, honey, cumin, coriander, and water. Place over low heat and simmer, stirring frequently, for 10 minutes.
2. Strain the mixture through a fine-mesh sieve, discard the solids, and return the sauce to the pan. Simmer again, stirring occasionally, until the mixture is syrupy, 5 to 7 minutes. Season with salt and set aside.
3. To make the salsa, in a large sauté pan over high heat, heat the oil. Add the bell pepper and jícama and cook, stirring occasionally, until warmed but still crisp, about 2 minutes. Add the mango and remove from the heat. Stir in the vinegar and sugar. Season to taste with cayenne, salt, and white pepper. Set aside.
4. To make the flank steak, brush the steak with the oil and season with cayenne, salt, and black pepper. Preheat an outdoor grill or heat a grill pan over high heat. Grill the steak, turning once, until it reaches the desired doneness, 6 to 8 minutes for medium rare.
5. Let the steak rest 5 minutes, then slice into thin slices on the bias. Coat the steak with the tamarind glaze, garnish with the salsa and chopped cilantro, and serve.

chef’s notes:
Tamarind paste is made from the pods of the feathery tamarind tree native to Latin America and the Caribbean. The pulp of these pods is mixed with water, and the resulting liquid is used as a souring agent in beverages, curries, soups, and other dishes. Tamarind is a very common ingredient in Thai and Indian cuisines. It is available in Asian markets and in some large supermarkets.
Jícama is a large, bulbous root vegetable that is popular in Mexican and other Latino cuisines.

Tangerine-Marinated Olives/Aceitunas Aliñadas con Mandarina

Guest recipe by Anya von Bremzen
Author of The New Spanish Table

2 cups mixed cracked green olives
6 small garlic cloves, crushed with a garlic press
2 tablespoons grated tangerine zest
1/2 cup fresh tangerine juice
4 thin lemon slices, cut in half and seeded
3 to 4 tablespoons sherry vinegar, preferably aged
1/4 cup extra-virgin olive oil
2 small bay leaves
1/2 small dried chile, such as arbol, crumbled, or more to taste
1 medium-size pinch of ground cumin

Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator. Makes about 2 cups

Steak Diane

Guest recipe by Alexandra Guarnaschelli,
Exec. Chef: Butter Restaurant
Watch her interview on The Woman's Connection YouTube Vlog

erves 4

1 tbsp. Canola Oil
4 beef tenderloins, 8 ounces each
Sea Salt and Freshly Ground Black Pepper
1 tbsp. butter
½ cup minced shallots
1 tbsp. Green peppercorns, preferably in brine, lightly crushed
¼ cup Brandy
1 tbsp. smooth Dijon Mustard
1 tsp. lemon juice
2 tbsp. Worcestershire Sauce
½ cup veal stock
2 tbsp. chopped parsley
2 tbsp. chopped chives

1. Preheat oven to 350 F.
2. Heat the oil (until it smokes lightly) in a skillet large enough to hold the four pieces of beef. Season the steaks on both sides with salt and pepper. Place the steaks in the pan and brown on the first side, 2-5 minutes.
3. Turn the steaks on the second side and brown, 3-5 minutes.
4. Place the steaks on an ovenproof tray and place in the center of the oven to finish cooking while you make your sauce.
5. Remove the excess grease from the pan where you cooked the steaks. Add the butter and the shallots and cook until they are translucent, 3-5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
6. Add the mustard, lemon juice and Worcestershire Sauce. Swirl the pan so all of the flavors start to meld together.
7. Add the veal stock and reduce until desirable consistency. Remove the steaks from the oven and place them in the pan with the sauce. Baste the meat with the sauce and allow them to "rest" in the pan 5-10 minutes. Heat them again gently. Add the parsley and chives. Season again with salt and pepper. Serve immediately.

Sangria Scorcher

Guest recipe by Kara Newman
Author of Spice & Ice 

This sangria may look delicate, but don’t be fooled by its appearance: it packs a good dose of heat. One of our drink testers referred to it as “a pink pit bull.” 
Recipe makes two (2) cocktails:
1 Red chili pepper, sliced
2 ½ oz White wine
1 oz Vodka (infused with hot peppers, if desired)
1 oz Triple Sec
½ oz Fresh lime juice
1/3 oz Elderflower liqueur
½ oz Cranberry juice
1 Tbl Cucumber, diced
Lemon-lime soda
In a tall glass, muddle the chili pepper. Add a scoop of ice, and stir in the remaining ingredients. Top up the glass with lemon-lime soda. 

Roasted Squash Soup

Guest recipe by Alexandra Guarnaschelli,
Exec. Chef: Butter Restaurant
Watch her interview on The Woman's Connection YouTube Vlog

Serves 4-6

4 pounds mixed Winter squash (from Hubbard to Butternut varieties), washed
4 tbsp. unsalted butter
2 tbsp. dark brown sugar
3 tbsp. Molasses
Kosher salt to taste
Freshly ground white pepper to taste
1 tsp. ground ginger
1 knob fresh ginger, peeled and finely grated
1 tsp. ground cinnamon
ź tsp. ground cloves
2 cups water
2 cups heavy cream
3 cups skim milk
The zest from 1 orange
2 tbsp. Worcestershire Sauce
1 tbsp, garlic oil
Equipment: Blender or food processor

1. Preheat oven to 375 F.
2. Place the squash on a flat surface and split them in half lengthwise. Scrape out the seeds and arrange in a single layer on 1 or 2 baking sheets.
3. In a small saucepan, melt the butter completely over medium heat. Wait until it starts to turn a light brown color. Remove from the heat and immediately distribute the butter into the cavities of the squash halves. Sprinkle with the brown sugar and Molasses as well.
4. Season the insides with salt and pepper. Finish by covering with the ground (dry) ginger, fresh ginger and the ground cloves. Fill the bottom of the tray(s) with the water (should be about 1 inch high) to create steam while the squash bakes in the oven. Cover the tray(s) with aluminum foil and seal the edges tightly.
5. Place the tray(s) in the center of the oven and bake, undisturbed, for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. If at all firm, bake the halves and addition 30-45 minutes. Remove from the oven. Carefully peel back the foil. Set aside to cool.
6. In a medium pot, combine the cream and milk. Season with salt and pepper. Bring to a simmer. Using a large spoon, scoop the flesh from the squash taking care not to take any skin with it. The skin can give a bitter taste to the soup. Add the flesh directly to the cream mixture and stir to blend. Turn the heat on low. Add some of the orange zest, the Worcestershire Sauce and the garlic oil. Stir to blend. Taste for seasoning. If the soup lacks sweetness, add a little Molasses. If it lacks salt, add a little salt or Worcestershire Sauce.
7. Serve immediately. Enjoy!

Renaissance Garden

Guest recipe by Francine Segan
Author of Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook

In Shakespeare's time salad was served tossed with dried fruit and nuts, making it especially sweet and healthful. The garnishes back then were interesting. Tall rosemary branches decorated with fresh cherry pairs were anchored in half lemons. It makes an ordinary salad very festive and makes any meal a special occasion. This salad is definitely one way to get your kids to eat their greens. Serves 6

1/4 cup fruit vinegar
1/4 cup olive oil
2 teaspoons light brown sugar
Salt and freshly milled black pepper
6 cups assorted fresh herbs and baby lettuces (such as parsley, mint, endive, spinach, mesclun mix, tarragon, or marjoram)
1/4 cup capers, rinsed and drained
1/4 cup golden raisins
1/2 cup blanched, slivered almonds
1/4 cup currants
8 dates, quartered lengthwise
6 dried figs, thinly sliced
4 long, sturdy fresh rosemary branches, optional
2 large lemons, halved, optional
12 fresh or candied whole cherries, optional
2 large lemons, thinly sliced, optional
1/4 cup candied fruit peels, optional

Whisk together the verjus, oil, and brown sugar in a small bowl. Season to taste with salt and pepper. 
Combine the herbs and lettuces, capers, raisins, almonds, currants, dates, and figs in a large bowl. Add the vinaigrette and toss until well coated.
If you are recreating the original salad presentation, press one rosemary branch into the rounded end of each lemon half. Using the stem, a wire, or ribbon, attach 3 cherries to each rosemary branch.
Invert a small bowl, dinner-roll or handful of croutons in the center of a very large serving platter for additional height. Arrange the salad mix over and around the bowl. Place the rosemary branches on the four sides of the platter and arrange the lemon slices and Candied Citrus Peel around the platter. 
For an even more elaborate traditional Elizabethan garnish, alternate lemon slices topped with capers with quartered hard-boiled eggs, candied orange peel, and egg "porcupines" made by inserting almond and date slivers into hard-boiled egg halves.

Pumpkin Spice Doughnuts

Guest recipe by DeDe Wilson
Author of A Baker's Field Guide to Doughnuts: More than 60 Warm and Fresh Homemade Treats

Description: This cake-style doughnut is gently spiced to allow the pumpkin flavor to shine through. It pairs well with simple glazes and dry toppings.

Field Notes: Use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Feel free to mix and match toppings with this recipe, such as Spiced Orange Glaze or a simple Cinnamon-Sugar Topping.

Lifespan: These are best eaten as soon as possible.

Yield: about sixteen 3-inch doughnuts

3 cups all-purpose flour
1 cup plus 2 tablespoons sifted cake flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
2 large eggs, at room temperature
1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar
1/2 cup full-fat sour cream, at room temperature
2 tablespoons flavorless vegetable oil, such as canola, plus more for deep-frying

Glaze(s) or topping(s) of your choice
Directions
Whisk together both flours, the baking powder, cinnamon, salt, baking soda, ginger, and nutmeg in a medium-size bowl to aerate and combine.

In a large bowl, beat together the pumpkin puree, eggs, and both sugars with an electric mixer until creamy, or whisk well by hand. Beat in the sour cream and 2 tablespoons oil until combined. Add the dry mixture in two batches and stir with a wooden spoon just until the dough comes together. Cover and refrigerate for at least 2 hours or up to overnight.

Remove the dough from the refrigerator. Line a rimmed baking sheet pan with a triple layer of paper towels. Heat 3 inches of oil in a deep pot or deep-fat fryer to 350° to 355°F.

While the oil is heating, dust the work surface with flour. Scrape the dough onto the surface, dust the top of the dough lightly with flour, and roll out to 1/2-inch thickness. Cut out doughnuts with a lightly floured 3-inch round cutter. Gently gather the scraps, press them together, roll out the dough, and cut out as many additional doughnuts as possible.
Fry a few doughnuts at a time; do not crowd. Fry until light golden brown, about 1 1/2 minutes, flip them over, and fry for about 1 1/2 minutes more, until light golden brown on the other side as well. Using a slotted spoon, remove each doughnut from the oil and drain thoroughly on paper towels. Repeat with the remaining dough.
While the doughnuts are still slightly warm, apply dry topping(s) or glaze(s) as desired.

Pumpkin-Ginger Pancakes

Guest recipe by Ellen Easton
Courtesy of Nielsen-Massey Vanillias

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.
Garnish: fresh sliced pears and maple syrup

Country Lentil Soup

Guest recipe by Lynn Dowling
Author of Healing Fatty Liver Disease: A Complete Health and Diet Guide, Including 100 Recipes

Tips: Adding the chopped mushroom stems improves the texture of the cheese mixture.
The cheese mixture also makes a great veggie dip.

• Preheat barbecue grill to medium
• Food processor

4 large portobello mushrooms 4
2 tsp olive oil 10 mL
2 cloves garlic, minced 2
2 cups tightly packed fresh spinach leaves 500 mL
2 tbsp chopped fresh basil 30 mL
1 cup 2% cottage cheese 250 mL
1⁄4 cup freshly grated Parmesan cheese 60 mL
4 4-inch (10 cm) whole wheat pitas, split open 4
Roasted red pepper slices (optional)

1. Wipe mushroom caps with a damp paper towel and gently twist off stems. Coarsely chop stems and set aside. Using the edge of a spoon, gently scrape off and discard the dark gills from the caps.
2. Brush both sides of mushroom caps with oil and place on preheated grill. Grill, turning once, for 2 to 3 minutes per side or until lightly browned on both sides. Set aside.
3. In food processor, combine mushroom stems, garlic, spinach, basil, cottage cheese and Parmesan; process until uniformly smooth but not puréed.
4. Place 1 grilled mushroom cap, rounded side down, on a pita half and fill with one-quarter of the cheese mixture. Top with the other pita half. Garnish with roasted peppers (if using).

Makes 4 servings

Nutrients
PER SERVING
Calories 278
Fat 7 g
Carbohydrate 39 g
Fiber 6 g
Protein 19 g
© 2013 www.robertrose.ca
 

Pizza With Greens

Guest recipe by Viktorija Todorovska
Author of The Puglian Cookbook: Bringing the Flavors of Puglia Home

As made in Puglia, this simple and delicious appetizer features the slightly bitter chicory
ubiquitous in the region. Dandelion greens, a close relative of chicory, are much easier
to find in the United States and approximate the flavor of chicory. The simplicity of the dish
belies its flavor. The pine nuts add a depth of flavor that allows this dish to pair well
with medium-bodied wines such as Primitivo and Negroamaro.

yield: 8 servings
1 package (about 1½ pounds [680 g]) pizza dough (at room temperature), divided in half*
2 bunches dandelion greens, washed and cut into bite-sized pieces
3 tablespoons (45 ml) extra virgin olive oil, plus more for brushing the dough
2 cloves garlic, peeled and thinly sliced
2 tablespoons (30 ml) pine nuts, lightly toasted

1. Preheat the oven to 400°F (200°C). Thoroughly oil a baking sheet.
2. Roll out each half of the pizza dough into a round about ¼ inch (0.5 cm) thick. 
3. Boil the dandelion greens in salted water for 3 minutes, until they begin to soften. 
Drain. While the greens boil, heat the olive oil and garlic over medium heat. Add the
drained greens and the pine nuts, toss, and cook for 3 more minutes. Set aside.
4. Place one round of dough on the oiled baking sheet. Spread the sautéed greens over
the dough, leaving a ½-inch (1-cm) border around the edge. Brush the border with water. 
Cover the greens with the other rolled-out round of pizza dough, making sure the two
circles of dough overlap. Go around the edges of the pizza and pinch the dough to seal
the layers together. 
5. Brush the top of the pizza generously with olive oil and bake for 20 minutes, or until
the top and bottom crusts start to brown. 
* You can buy refrigerated pizza dough at your neighborhood pizza place or at the grocery store. 
If you prefer, of course, you can always make your own.

Reprinted with permission from Agate Surrey, 2011

Pinasca

Guest recipe by Cameron Bogue, 
Beverage Manager Cafe Boulud, and Pleiades, in NYC

Inspiration was drawn from Latin culture where fresh picked fruit is dipped into salt and dried chili pepper. Combining these flavors with another Latin favorite, the Caipirinha, accentuated the caramelized flavor of grilled pineapple. 

1 ¼ oz Cachaça or aged rum
2 slices Grilled pineapple*
1 oz Fresh lime juice
½ oz Simple syrup
1 Tbl Sugar
1/8 tsp Salt
1/8 tsp Cayenne pepper

Muddle grilled pineapple, lime juice and simple syrup in bottom of a shaker. Add ice and Cachaça. Shake well and strain into an ice-filled rocks glass rimmed with sweet and spicy mixture. 

*Cut fresh pineapple, slice lengthwise and grill until the simple sugars are caramelized with beautiful grill marks. 

Pecan Caramel Cheesecake

Guest recipe by Sandra Lee
Author of Semi-Homemade The Complete Cookbook

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade. 

Serves 12 to 16

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake® 
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's ® 
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Prep time: 10 minutes
Chilling time: 5 hours

Preparation:

Line bottom of 9-inch-diameter spring form pan with parchment or wax paper. 
Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. 
Press remaining crumb mixture onto bottom of prepared pan (not up sides). 
Combine 2 packages of cheesecake filling and cold milk in another large bowl. 
Beat for 3 minutes, or until smooth and thick. 
Fold 1/2 cup of caramel sauce into cheesecake mixture. 
Pour mixture into crust-lined spring form pan. 
Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. 
Sprinkle atop cheesecake. 
Refrigerate cake at least 5 hours, or until set. 
Run warm knife around pan sides to loosen cake; remove pan sides. 
Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce. 
Serve cold. 

Copyright © 2003 SLSH Enterprises

Peanut Butter Mini Mud Pies

Guest recipe by Sandra Lee
Author of Semi-Homemade The Complete Cookbook

Makes 6

6 tablespoons creamy peanut butter, Jif®
6 mini graham cracker crusts, Keebler Ready Crust®
3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs® 
1 bottle (7-ounce) milk chocolate shell topping, Hershey's® 
1 tablespoon graham cracker crumbs, Nabisco Honey Maid®

Prep time: 10 minutes
Freezing time: 1 hour

Preparation: 

Spread 1 tablespoon of peanut butter into bottom of each crust. 
Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust. 
Freeze for at least 1 hour, or until ice cream and crusts are frozen solid. 
Remove pies from foil pie tins; place pies on plates. 
Drizzle milk chocolate shell topping over ice cream in crusts. 
Immediately sprinkle 11/2 teaspoon of crumbs over each pie and serve. 

Variation: To make mini chocolate pie crusts, scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.

Copyright © 2003 SLSH Enterprises

Pears in Broth

Guest recipe by Francine Segan
Author of Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook

It isn't only kids who love to play with their food. Back in Shakespeare's time chefs loved to sculpt meat, marzipan, and dough into various shapes. The meatballs for this soup are formed into the shape of a pear (or if you artistically challenged, just a simple round apple). They are fun to make and have an extra surprise. There is a grape in the center, which gives the savory meatball a wonderful sweet and tangy taste. This delicious soup is easy enough for a mid-week family meal, but impressive enough for company. Serves 6

8 ounces ground beef, turkey, veal or pork
1/4 cup dried whole wheat bread crumbs
1 large egg
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
Pinch of ground cloves
12 small seedless grapes
12 sage or parsley leaves, with stems
1 1/2 quarts ready-made stock, simmered with dried fruits

Combine the ground meat, breadcrumbs, egg, thyme, parsley, salt and cloves in a bowl. Divide the mixture into 12 equal portions. Wrap each portion of meat around a grape and form a pear shape. 
Preheat the broiler. Place the pears upright on a well-greased pan, and broil 4 to 5 inches from the flame for 4 minutes, or until done. Using a toothpick, gently insert a sage leaf into the top of each pear.
Carefully place 2 pears in each serving bowl and ladle the warm stock around the pears.

My Paella: Paella a mi estilo

Guest recipe by Simone & Ines Ortega
Authors of 1080 Recipes

Serves 6-8.

Ingredients:
· 11 ounces raw shrimp, shells on and heads attached, if available
· 2 ¼ pounds mussels or 1 pound 2 ounces littleneck, steamer, or cherrystone clams
· ¾ cup olive oil
· 1 small onion, finely chopped
· 1 clove garlic, finely chopped
· 3 tablespoons tomato sauce or 1 large, ripe tomato, chopped
· 2 small squid, cleaned and cut into ¼ inch thick rings
· 2 ½ cups long-grain rice
· 3 sprigs fresh parsley
· pinch of saffron threads
· 2 chicken bouillon cubes
· scant 1 cup drained canned peas
· 1 red bell pepper, seeded and cut into strips
· salt
· lemon wedges

Peel the shrimp and reserve the shells and heads, if attached. Set the shrimp aside. Put the heads and shells into a pan, pour in plenty of water, and simmer for about 10 minutes. Remove the pan from the heat and strain the stock into a bowl.

If using the mussels, and they have not been pre-cleaned, scrape the shells with the blade of a knife and remove the "beards," then scrub under cold running water. If using the clams, scrub under cold running water. Discard any shellfish with broken shells or any that do not shut immediately when sharply tapped. Put the shellfish in a pan or skillet, add ¼ cup water, cover and cook over high heat for 3-6 minutes, until the shells have opened. Left out the shellfish with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid.

Remove nearly all the shellfish form their shells but leave a few in the shell or half shell for the garnish, strain the reserved cooking liquid through a cheesecloth-lined strainer into the shrimp stock. Add enough water to make 7 ½ cups, if necessary. Pour into a pan and heat gently, but do not let boil. 

Preheat the oven to 350ºF. Pour just enough of the oil into a paella pan or large, heavy skillet with a metal handle to cover the base and heat it. Add the onion and garlic over medium heat, stirring occasionally, for 7 minutes, until lightly browned. Add the tomato sauce or fresh tomato and cook, stirring constantly, for a few minutes. Reserve a few shrimp for the garnish and add the remainder to the pan with the squid rings and rice. Cook, stirring constantly, until the squid becomes opaque. Add the shelled mussels or clams. Season with a pinch of salt and pour in the hot stock, gently shake the pan to make sure the liquid is evenly distributed.

Pound the parsley with the saffron in a mortar, or process in a mini-food processor. Mix in 2 tablespoons water, and add to the paella pan. Crumble in the bouillon cubes. Gently shake the pan or stir with a wooden spoon. Add the peas to the paella and cook for a few minutes more. Garnish the paella with the strips of bell pepper, the reserved shrimp, and the reserved shellfish in the shell. 

Transfer the pan to the oven and bake for about 25 minutes. Spread out a dampened dishtowel on a work surface. Remove the paella pan from the oven, place it on the dishtowel, and let stand for 5 minutes. Serve the paella with lemon wedges hung over the side of the pan.

Mini Pumpkin Spice Cakes with Orange Glaze

Guest recipe by Sandra Lee
Author of Semi-Homemade The Complete Cookbook

Makes 8

Cake:
1 box (18.25-ounce) spice cake mix, Betty Crocker SuperMoist® 
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Orange Glaze:
2/3 cup heavy cream
1 bag (12-ounce) premier white morsels, Nestlé 
Red and yellow food coloring

Marzipan Stems and Leaves:
1 package (7-ounce) marzipan, Odense®
Green food coloring

Special Equipment: 
Disposable latex gloves, leaf-shaped cookie cutter

Prep time: 20 minutes, baking time: 20 minutes, cooling time: 30 minutes
Chilling time: 10 minutes, decorating time: 15 minutes

Cake Preparation:

Preheat oven to 350 degrees. Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack and cool completely. Set cooling rack atop baking sheet. 

For the Orange Glaze: Heat cream in small saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze. 

For the Marzipan Stems and Leaves: 
Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Rewarm reserved glaze. Serve cakes, passing glaze alongside. 

Copyright © 2003 SLSH Enterprises

Marshmallow Dessert Pizza

Guest recipe by Eileen Talanian
Author of Marshmallows: Homemade Gourmet Treats

Makes one 12-inch pizza

Kids love eating sweets that look like dinner. I think they feel like they're pulling one over on the big guys. Using real pizza or bread dough helps to keep this dessert from being overly sweet. Vary the type of fruit you use, and change or omit the candy. You can make the pizza early in the day and add the strawberries at the last minute.

1 package fresh uncooked pizza dough, or 1 loaf frozen bread dough, thawed
2 cups Chocolate Ganache (recipes follows), made with half milk chocolate and half dark chocolate
1 ½ cups cut-up marshmallows
1/3 cup candy-coated chocolate pieces
1 1/13 cups sliced fresh strawberries

Roll out the dough and bake it according to the package directions. Let it cool completely before assembling the pizza.

Spread slightly warm ganache over the dough, leaving a ½-inch rim around the edge. Sprinkle the ganache with the cut-up marshmallows and the candy pieces. When you are ready to serve the pizza, place the sliced strawberries generously around, and if you like use a propane torch to soften or brown the marshmallows. Cut with a pizza wheel and serve.

Maple Squares

Guest recipe by Anne Belec
Watch her interview on The Woman's Connection YouTube Vlog

½ cup softened butter
1 cup of flour
½ cup of brown sugar
2/3 cup of brown sugar
1 cup of maple syrup
2 eggs, beaten
¼ cup melted butter
½ teaspoon salt
½ cup chopped nuts
½ teaspoon vanilla or maple extract
3 tablespoon of flour

Preheat oven to 350°F. Grease a 8x8 pan.
In a bowl, mix butter, flour and ½ cup of brown sugar. Press in the bottom of pan. Cook in oven for about 20 minutes.
In a saucepan, mix 2/3 cup of brown sugar with maple syrup. Bring to a boil. Simmer for about 5 minutes. Remove from heat and let it cool.
Once cooled, add eggs and rest of ingredients. Mix well. Pour over 1st preparation. Bake for 30 minutes.

Let cool and cut in squares.