'Tis the Season for Baking: Chocolate Coconut Nut Clusters

I love baking sweets this time of year to hand out to people and I've tried a couple of new recipes this year. I found this recipe last year and I love how easy it is but they look fancy. I found the candy cups (waxed cups) at Gygi. The next batch I make I'm going to make some with just coconut and then try a batch with almonds and coconut. You can add whichever nut you like best.

Chocolate Coconut Nut Clusters

Candy Cups
2 2/3 c. sweetened flaked coconut
1 6oz. jar macadamia nuts, chopped (or 2 c. pecans chopped)
2 2/3 c. semisweet chocolate chips
For the glaze: 1/3 c. white chocolate chips (melted with 1/2 T. vegetable shortening)

Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.

Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoons into the candy cups. Chill until set, about 45 minutes.

Melt the white chocolate according the the package directions. Pour the contents into a ziplock bag. Snip off a corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refridgerator.

Makes 4 dozen clusters (I had some leftover)

Creamy Cauliflower and Cheese Soup

A couple of weeks ago I tried a cauliflower soup at Zuppa's. I really liked the flavor of the cauliflower with the cheese and I was excited to try this recipe. Matt said this is one of the best soups I've ever made.

Creamy Cauliflower & Cheese Soup


Heat in a pot, on medium low, until butter melts:
1/4 cup broth
1 T. butter

Then add and simmer covered for 10 minutes, stirring occasionally:

1 roughly chopped onion
2 cloves of garlic, diced
1/8 tsp ground nutmeg

Next add the following, bring to a boil and simmer for 20 minutes or until tender:
4 1/2 cups chicken broth
1 medium head of cauliflower, coarsely chopped

Turn off heat and allow to cool a bit. Then puree the mixture until smooth. Return to the pot and stir in:

1/4-1/2 cup cream, half-and-half, or milk (I used cream)
2 cups of cheddar cheese (I used a cheddar/monteray jack blend)
salt and pepper to taste

Simmer until cheese is melted. Don't let it boil! Enjoy!

Creamy Broccoli Soup

This is a soup recipe I found last year. It's served at the Naborhood Bakery in Gardner Village. It's one of my favorite soup recipes.

• 4 medium carrots, peeled and chopped (or grated)
• 1 large onion, chopped
• 4 celery stalks, chopped
• 4 t. canola oil
• 3 cans chicken broth
• 1 c. water
• 2 sm. bunches trimmed broccoli, chopped
• 3 c. cooked rice
• 2 c. milk
• 1/2 c. heavy cream
• 1/2 c. grated parmesan cheese

Cook carrots, onion and celery in oil about 3 minutes in a large pot.
Add broth and water, stir and bring to boil.
Stir in broccoli and rice.
Reduce heat to low and simmer 10-15 minutes until all veggies are tender.
Puree if desired or leave chunky. (I leave it chunky)
Add milk, cream and cheese.
Heat thoroughly, stirring occasionally.
Serve.

Ham Fried Rice & Ice Cream Dessert

I've been slacking so here are some new recipes I've tried and liked. Some recipes I've tried lately I haven't liked so much but these are a keeper. (Sorry, no pictures either)

HAM FRIED RICE (or CHICKEN)

(I combined 2 recipes to make this recipe)

1 1/2 C. DICED HAM OR 1 TO 2 CHICKEN BREASTS (cut into small pieces)

3 EGGS

2 CARROTS (Grated or Chopped)

2 GREEN ONIONS (white and green part)

3/4 CUP FROZEN PEAS

1/2 CUP BUTTER

2 t. SUGAR

1 TO 2 GARLIC CLOVES (crushed)

2 CUPS WHITE RICE (uncooked, not instant)

PREPARATION:

COOK RICE. IN A SEPARATE PAN ADD 2 T. OIL, CARROTS AND PEAS AND COOK FOR 2 MINUTES. ADD HAM, GREEN ONIONS, GARLIC AND COOK FOR 2-3 MINUTES ON HIGH HEAT. MIX IN BUTTER AND SUGAR AND THEN ADD THE EGGS AND SCRAMBLE THE MIXTURE TOGETHER.

(IF USING CHICKEN COOK CHICKEN FIRST, THEN ADD CARROTS, PEAS ETC.)

ADD RICE AND SOY SAUCE TO TASTE.

This was some of the best ham fried rice I've ever had and it was easy to make. Better than most restaurants I've tried.

Layered Ice Cream Dessert

My grandma and grandpa have made this many times and I finally made it for the first time this month. The vanilla wafers go perfect with the ice cream.

You'll need a deep 9X13 pan to make this in.

Ingredients:

1 rectangle carton vanilla ice cream

1 rectangle carton strawberry ice cream

1 container frozen strawberries, in juice (wal-mart brand comes in a big sour cream type container)

1 8oz. can crushed pineapple

1 c. sugar

1 box vanilla wafers

In a small bowl mix the pineapple and sugar together and set aside. Crush vanilla wafers into crumbs. I use my food processor but you can put them in a ziploc and smash away if you don't have one. Place 1/2 the crumbs in the bottom of the pan. Slice up the strawberry ice cream to make a layer on top of the wafer crumbs. Layer frozen strawberries on top of the ice cream. (I microwave them a little to loosen them up but you still want them frozen so that the ice cream doesn't melt) Next cut up the vanilla ice cream and layer on top of the strawberries. Layer pineapple mixture on top of the vanilla ice cream. Sprinkle remaining vanilla wafer crumbs on top of pineapple. Cover and freeze for a couple of hours.

Grilled Garlic Shrimp & Parmesan Smashed Potatoes

Matt bought some shrimp the other day and I was excited to try them on the grill. They were really good and the best part is that Kaleb loved them. A friend gave me this recipe for Parmesan Smashed Potatoes a couple of years ago and this is one of my 2 favorite mashed potato recipes.

Grilled Garlic Shrimp

2 pounds jumbo shrimp, peeled and deveined
1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Combine the olive oil, garlic, parsley, salt and pepper. Add the shrimp and let them marinate for one hour. Thread the shrimp on skewers (if using bamboo skewers soak them in water first) and grill over medium high heat for 2 to 3 minutes on each side, or until done.

Parmesan Smashed Potatoes

3 lbs. red potatoes, unpeeled
1 T. plus 2 t. salt
1 1/2 c. half-and-half
1/4 lb. (1 stick) butter
1/2 c. sour cream
1/2 c. grated parmesan cheese
1/2 t. pepper

Place potatoes and 1 T. salt in 4 qt. saucepan with cold water to cover. Boil, lower heat, and simmer for 25-35 minutes until tender. Drain.

Heat half-and-half and butter together. Put potatoes in bowl and as you mash them slowly add hot half-and-half and butter. Fold in sour cream, parmesan cheese, pepper, and remaining salt.

Monte Cristo Sandwich

I had my first Monte Cristo Sandwich in Logan, Utah at the Bluebird restaurant this summer and loved it. Matt wished he had ordered the same thing. There are different variations but typically it's a ham, turkey, and swiss sandwhich on French bread that is dipped in batter like french toast. Then it's either pan fried or deep fried. After it's sprinkled in powdered sugar and served with jam. I didn't use the powdered sugar or jam this time. I also pan fried my sandwiches but I've included a second recipe for deep fried that I hope to try sometime.

Monte Cristo Sandwich

· 8 slices french bread
· butter
· 8 slices ham
· 8 slices turkey
· 8 slices Swiss cheese
· a little mustard and mayonnaise, if desired
· 3 eggs
· 1/3 cup milk
· 1/8 teaspoon salt

Preparation:
For each sandwich use 2 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey and top with 2 thin slices of cheese. Then place another slice of ham and another slice of turkey on top of the cheese. Butter the other slice of bread and spread mustard and mayonnaise if desired. Press sandwhich slightly and secure with toothpicks.

Beat eggs with milk and salt. Dip sandwich's into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving. Makes 4 sandwiches.

Monte Cristo Sandwich
Disneylands Blue Bayou

Make Sauce cool [assemble sandwhich]

Currant Jelly Sauce

2/3 c. currant jelly

1 TB water

1 TB half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Batter

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation:

soybean or vegetable oil for frying

Confectioners' sugar

currant jelly sauce

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly sauce.

Zucchini Chocolate Chip Cookies

I don't have a garden but my relatives are always looking to get rid of zucchini and so I was excited to use the zucchini I had in this recipe. They were very moist and with the cinnamon and nutmeg they taste a lot like pumkin chocolate chip bread.

Zucchini Chocolate Chip Cookies
From Sweets By Sarah

Makes 2 dozen cookies

1 egg, beaten

1/2 c butter, softened

1/2 c brown sugar

1/3 c honey

1 T vanilla extract

Combine in large bowl.

1 c white flour

1 c whole wheat flour

1/2 t baking soda

1/4 t salt

1/4 t cinnamon

1/4 t nutmeg

Combine in a separate, small bowl and blend into liquid mixture.

1 c finely shredded zucchini

12 oz chocolate chips

Stir these ingredients into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350 degrees, 10 to 15 minutes.