RASPBERRY CHEESE BALL

RASPBERRY CHEESE BALL

This VERY delicious cheese ball is a variation on a recipe we learned at the Das Essenhaus Cooking Show a couple of weeks ago.  Olivia made this version for a recent gathering at her home and it disappeared almost immediately.  Everyone really enjoyed it.  I think you will too!

While enjoying this great recipe, a friend shared with us their inventive use of the same kind of  raspberry jam used in this recipe. We appreciated this idea since you can sometimes buy an ingredient for a specific use and then kind of forget about the rest of it as it becomes a science experiment in your refrigerator (c'mon you know it has happened to all of us).  She told us she combines raspberry jam, thyme and Italian salad dressing as a marinade for chicken.  Another friend suggested it might also be good for pork tenderloin.  After you make this killer cheese ball, you might want to give this a try!
-Nanette

Raspberry Cheese Ball
1 cup shredded cheese (we like sharp cheddar)
1 cup shredded swiss cheese
1/2 cup mayonnaise
3/4 cup sour cream
4-5 chopped green onions
1 cup finely chopped pecans
squeezable raspberry jam

Line a flat bottom bowl with plastic wrap.  Press the chopped pecans into the bottom of the bowl and up the sides.  Mix the cheeses, green onions, mayo, and sour cream.  Press the mixture on top of the nuts.  Cover and refrigerate.  Uncover the top and place a plate on top of the bowl so you can invert the contents on a plate.  Squeeze jam over the nuts.  Serve with your favorite crackers.  Enjoy!

PEAR, APPLE, AND CELERY SALAD

PEAR, APPLE, AND CELERY SALAD
Last week we shared our adventures at the Das Essenhaus Annual Cooking Show in Middlebury, IN.  This week we are sharing yet another delectable recipe from that show.  If you are looking for something different, fresh, and delicious to serve perhaps for Easter, this would make a wonderful addition to your menu.  The combination of fruits, the cheese, and the sweet but tart dressing on this salad complement one another really well.

When Olivia made this recipe she used Anjou pears and Honeycrisp apples, but if you have another variety of either fruit that is your favorite, give it a try!  Olivia also changed the dressing just a bit by adding orange and lemon juices.  The original recipe also didn't divide and extend half of the dressing by adding olive oil for drizzling over the salad.  She made the changes, and her version is below.  Let us know if you like it!
-Nanette

PEAR, APPLE, AND CELERY SALAD

3 ribs of celery, diced
2 medium ripe pears (Anjou), cut up
2 medium ripe apples (Honeycrisp), cut up
1/2 cup chopped pecans
1/4 cup dried cranberries
4 oz. sharp white cheddar cheese, grated
1/8 cup apple cider vinegar
1/8 cup honey
1/8 cup orange juice
2 tablespoons lemon juice
1/8 cup olive oil
pinch of salt
ground pepper to taste
romaine lettuce, chopper

1)  Mix together the celery, pears, apples, pecans, cranberries, and cheddar cheese in a bowl.
2)  In another small bowl, mix together the apple cider vinegar, honey, orange juice, and lemon juice.
3)  Pour half of the dressing mixture over the apple and pear mixture, and toss to evenly coat the fruit.
4)  With the remainder of the dressing, whisk in the olive oil, salt, and pepper.
5)  Assemble the salads by placing romaine lettuce on a plate, spooning the apple and pear mixture over the lettuce, and finally drizzling some of the dressing over the salad.
6)  Serve assembled salads immediately.  Store remainder of the apple and pear mixture in the refrigerator.

ALL-IN-ONE BACON CHEESEBURGER

ALL-IN-ONE BACON CHEESEBURGER
Olivia and I have lived in Indiana all our lives.  We enjoy immensely the many food traditions tied to each  season we experience in this state.  Maple syrup in the early spring, tomato festivals in the summer, apple festivals in the fall, and madrigal dinners in the winter are just a few of the many events we traditionally attend each year.  We thought we knew of most of the notable events in our area, but boy were we wrong.

My friend, Vickey, told me about an annual event at the Das Essenhaus in Middlebury, Indiana.  It is held annually in March.  It is a cooking show featuring a wide variety of recipes that are demonstrated and samples are offered to those attending.  We have been to the Das Essenhaus many times to eat at their restaurant.  It features  a wide variety of Amish and family favorites and delicious desserts.  The cooking show features much of the same type of fare.  The show recipes are easy and include everyday ingredients you probably have in your pantry.  It is held each year, is free, and also features vendors who offer food related products for sale.  Olivia and I will definitely be putting this event on our seasonal "must attend" event list and on our calendars for next year.

It is delightful to attend such an event and look at common  ingredients with fresh eyes.  The following recipe is an example.  Olivia made this recipe the day after the show.  To give it her own signature flare, she added pimento and said she really liked it that way.  You may use hamburger buns if you like.  Olivia chose chibata rolls-- a family favorite.

If you are near Middlebury, Indiana, check out Das Essenhaus.  It features a restaurant, hotel, theatre, shops, etc.  If that isn't possible, cruise the web looking for unique cooking events in your neck of the woods.  There may be something out there just waiting to put a little pizzazz in your pantry and a tasty addition to your culinary repertoire!
-Nanette

Recipe originally from:  Das Essenhaus Cooking Class
Adapted by:  Olivia Coons

ALL-IN-ONE BACON  CHEESEBURGER

2 lbs. 95% lean ground beef
1/2 lb. sliced bacon
1 package of ranch salad dressing mix
8 oz. package shredded Italian-blend cheese
2 oz. (half a jar) of pimentos, drained well
8 chibata rolls, split.

1)  Cook the bacon on an inside grill.  Remove bacon when crisp and break up into pieces.
2)  In a large bowl, combine beef, bacon pieces, ranch dressing mix, Italian blend cheese, and pimentos.  Mix well.
3)  Form into eight patties.  Grill over low heat on the same inside grill as you cooked the bacon on until burgers are lightly browned on one side.
4)  Turn patties and grill on the other side.  Remove burgers when both sides are lightly browned.  Do not allow burgers to burn.
5)  Turn the grill down to the lowest setting, and gently warm the chibata rolls on the grill.
6)  Serve the warmed chibata rolls with the burgers immediately.  You may serve these burgers with the traditional burger toppings, or leave as is since this is after all, an All-In-One Bacon Cheeseburger!

CINNAMON POPCORN

CINNAMON POPCORN

Looking for a new snack that is good, easy and won't break the bank?  Well here you go.  Kids and adults alike will enjoy this sweet treat.  Olivia's friend, Deb, gave this recipe to her and Olivia was kind enough to make it and share it with me!  It is a little chewy and crunch, but I am happy to report my dental work survived quite nicely.  Try this recipe and see if your friends and loved ones like it as much as we did.
-Nanette

8 quarts popped corn
1 cup butter
1/2 cup corn syrup
1 package (9 oz.) Red Hot Candy

In a saucepan, combine the butter, corn syrup, and candies.  Bring to a boil and cook for five minutes, stirring constantly.  Pour mixture over popcorn and mix well.  Pour popcorn onto greased cookie sheet with sides and bake at 250 degrees for about an hour.  Cool and break into pieces.

Here is an easy, delicious dessert recipe Olivia made.  It is sure to satisfy any sweet tooth.  If you find yourself with the " post-Valentine, will Spring ever get here" blues, jazz up the menu with this tempting dessert.  It is a delightful mix of sweet and tart will leave you smiling.  Enjoy!

Caramel Apple Cheesecake Bars with Streusel Topping

Recipe from Paula Deen

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

2 dozen or 4 to 6 servings

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Sun Dried Tomato and Pepperoni Penne

SUN DRIED TOMATO AND PEPPERONI PENNE
We are firmly ensconced in February and the east coast of the United States is being hammered with  a blizzard of historic proportions so doesn't the thought of making something with "sun dried" tomatoes sound simply divine?  You will think this fabulous recipe is just the thing to warm the tummy on a cold winter's day. Olivia made this and reports that the sauce came together very quickly so it makes for a super mid-week meal.

I absolutely love her idea of making basil salt to use throughout the winter.  Olivia had the most prolific basil plants on the planet last summer and the fact that she can enjoy them throughout the winter is just wonderful.

Olivia is aware that basil is one of my absolute favorite herbs for reasons other than culinary ones.  When my husband and I were first married, a wonderful elderly gentleman named Emil lived near us.  He was always sharing fresh tomatoes and anything he grew from his tiny garden outside of his apartment.  He knew I liked basil.  One day I opened our front door and there was a beautiful potted basil plant--a gift from Emil. To this day, I keep a similar potted basil plant on my deck.   Now every time I crush a basil leaf between my fingers and smell the luscious scent, I smile and remember Emil.  Thanks Emil for your kindness and your generosity.  I'm sure you are handing out basil in heaven!

I hope you enjoy Olivia's recipe.  I'm confident it is one Emil would have enjoyed as well.
-Nanette

SUN DRIED TOMATO AND PEPPERONI PENNE

3 cups uncooked penne pasta
2 cups sun-dried tomatoes, drained (packed in oil)
1 1/2 teaspoon minced garlic (or less if you don't LOVE garlic)
1 cup sliced and chopped pepperoni (You may use turkey pepperoni if you'd like to make it healthier.)
1/2 cup chopped white onion
1 cup shredded or powdered Parmesan cheese
1 cup heavy whipping cream
1 tsp. dried basil (more or less to taste)
1/2 tsp. salt (or basil salt...see the note below)
1/4 tsp. freshly ground black pepper

1)  In a sauté pan, gently sauté the sun-dried tomatoes and onions for a few minutes over medium heat.  Oil or butter is not needed as the oil from the sun-dried tomatoes will come out as they sauté.  Add in pepperoni, garlic, salt, basil, and black pepper.  Cook until the onions are soft.
2)  Cook pasta according to package directions.
3)  After the onions are soft, add the whipping cream and Parmesan cheese.  Turn the heat down to simmer and let the sauce softly meld as the pasta cooks.
4)  Drain the pasta and add the pasta to the sauté pan with the sauce in it.  Toss the pasta repeatedly to cover all of the pasta with the sauce.  Serve immediately.

A note from Olivia:  As the summer came to an end last year, I found myself with a lot of basil still growing in my pot outside on my back step.  I made basil salt with it by taking Kosher salt and pulsing it in the food processor with fresh basil.  I put the mixture on a Parchment lined baking sheet in a 200 degree oven until the salt and basil mixture had dried out.  I stirred it as needed.  I stored the basil salt in a glass dish and am enjoying it throughout the winter.  Yum!

Creamy Squash Soup

CREAMY SQUASH SOUP
The weather in Northern Indiana this winter has been wild to say the least. Last week we had temperatures in the 60s and it felt like Spring.  This week we have had temperatures in the single digits, wind, and snow!  When the weather gets cold, we crave something hot and comforting.  Today that happened to be soup.

Each fall I buy extra acorn and butternut squash and save them for use during the winter.  You can keep them in a cool, dry place and if you want to preserve them longer, dip the stem in wax or paraffin and they will keep for months.  I had an acorn and a butternut squash I decided to whip into a creamy squash soup.  It turned out great and made a tasty  dinner on a cold winter's night.  If you don't have whole squash to use, substitute frozen squash--a couple of small boxes should do the trick quite nicely.

Here is how I made the soup.  I hope you enjoy making your own.  This recipe will probably make about four servings.  Keep warm--on the inside and out--with soup!
-Nanette

Creamy Squash Soup

Cut open two squash-either butternut or acorn will do.  Clean out the seeds and place the halves in your crock pot with about 1/2 inch of water.  Cook on low for a couple of hours or until they are tender to the fork or knife.  A little salt on top is all you need at this point.

When the squash is cooked, take it out of the crock pot and scoop the squash flesh out of the skins.  Discard the skin.  Set aside.

In a saucepan or skillet, heat a small amount of olive oil.  Add a chopped small to medium onion.  Cook until translucent.  Add salt, pepper, and about 1/2 teaspoon of thyme to the onions.

In a blender, place one small can of chicken broth, the cooked onion mixture, and the scooped squash flesh. Pulse until the mixture becomes smooth.  Add about 1/4 to 1/2 stick of butter to the pulsed mixture

Return this mixture to the crock pot (be sure you have dumped the water out first) and heat on low.

Just before serving, whisk in about 1 cup of half and half.  This will make the soup lighter and creamier.

Ladle the soup into a bowl.  If you like, dot with croutons for a little texture.  Enjoy this warm, filling, satisfying soup!