Cream Cheese Cranberry spread for Turkey Sandwiches

1 8 oz package cream cheese
1 cup cranberries
2 TBL apricot jam or orange marmalade
1/2 lb quality deli smoked turkey, sliced thinly
Bread with crusts removed.

1) In a food processor, mix the cream cheese, cranberries, and jam until well blended and cranberries have been finely diced. You may need to add a little milk/cream to get a good spreading consistency.
2) Spread 1 TBL of mixture on one slice of bread.
3) Lay two slices of turkey over the top of the spread.
4) Spread the other piece of bread with 1 TBl of mixture and lay spread side down over the turkey.
5) Cut diagonally into fourths.

This was also one of the sandwiches for the Little Women Luncheon.

Chicken Curry Tea Sandwich

Ingredients

• 2 cups cubed, cooked chicken
• 1 medium unpeeled red apple, chopped
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced celery
• 1/4 cup chopped pecans
• 2 tablespoons thinly sliced green onions
• 3/4 cup mayonnaise or salad dressing
• 2 teaspoons lime juice
• 1/2 teaspoon curry powder
• 12 slices bread
• Lettuce Leaves

Directions

1. In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.

This is one of the tea sandwiches that we served at the Little Women Luncheon. IT WAS AMAZING - my new favorite chicken salad. We first buttered both side of a piece of bread with the crusts cut off - that was it - WOW!!

Coconut Cream Pie

Ingredients

• 3/4 cup plus 2 tablespoons sugar
• 3 cups milk
• 4 eggs, separated
• 1/4 cup cornstarch
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 (9-inch) baked pie shell
• 1/3 cup toasted coconut

Directions

In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.

Divine Breadsticks

1 1/2 Cups warm water
1 TBS yeast
2 TBS sugar
3 1/2 cups flour
1/2 tsp salt
3 TBS butter - melted (for the baking sheet)
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11 x 17 inch baking sheet (I let the butter melt in the oven on the pan) Roll out the breadstick dough about 1/4 to 1/2 inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2 inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (rosemary, basil or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
For me these have become my favorite breadsticks - they are wonderful!!!

Chocolate Cream Pie

Ingredients

• 1 cup plus 2 tablespoons sugar
• 3/4 cup heavy cream, plus 1 3/4 cups
• 3/4 cup buttermilk
• 3 1/2 tablespoons cornstarch
• Pinch salt
• 4 egg yolks
• 4 ounces good-quality semisweet chocolate, finely chopped
• 1 tablespoon butter
• 3/4 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

Directions

In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

I use a regular pie crust - but here is a yummy oreo crust recipe.

Graham crackers to yield 2 cups crumbs

• Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
• 1/4 cup granulated sugar
• 1 stick unsalted butter, melted

Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.

Yield: 1 (9-inch) crust

Baked Stuffed Shells

Ingredients

• 5 tablespoons Extra Virgin Olive Oil, divided
• 6 cloves garlic, finely chopped, divided
• 1 large or 2 small to medium onions, finely chopped, divided
• 1 small carrot, finely chopped or grated
• Salt and pepper
• 1 1/2 teaspoons oregano or marjoram, half a palmful
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
• 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
• 1/4 cup flat-leaf parsley, finely chopped
• 2 cups chicken stock
• 2 28-ounce cans Italian crushed tomatoes
• 1 pound medium or large shell pasta (not extra-large stuffing shells)
• 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
• Freshly grated nutmeg, about 1/4 teaspoon
• 2 cups fresh ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
• 2 large egg yolks, lightly beaten

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Preparation

In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Remember when we used to make stuffed shells - well this is as good but not as much work. It is fantastic - especially the sauce.

Creamy Tomato Soup

2 TBL olive oil
1 onion, chopped
3 cloves of garlic, minced
4 cups chicken broth
1 28 oz can crushed tomatoes
1 6-ounce jar tomato paste
2 TBL sugar
3/4 teas salt
1/4 teas pepper
1/2 cup whipping cream
1/4 cup fresh basil, or dill

1) In a Dutch oven, heat olive oil over medium heat. Add onion and saute 4-5 minutes. Add garlic and saute 1 minute.
2) Add chicken broth, crushed tomatoes, tomato paste, sugar and salt and pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and spices (basil or dill). Bring to a simmer for 1 minute, then serve.

This is the soup that I made for the "Little Women" luncheon. It was delicious and amazing easy to make for a big crowd. I made it for 120 people, but because the cups were on the smaller size - it served twice that much. We used the dill - but I'm sure the basil would have been fantastic.