mini caprese sandwiches

• 4 Middle Eastern flatbread (pita bread rounds without pockets)
• 1 tablespoon olive oil
• 1/4 cup coarsely grated fresh Parmesan cheese
• 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
• 1/2 cup lightly packed fresh basil leaves, finely chopped
• 1/4 cup toasted walnuts, finely chopped
• 1 garlic clove, pressed or finely minced
• 1/4 teaspoon salt
• 2 tablespoons vinaigrette or light balsamic salad dressing
• 2 cups mixed baby salad greens or spinach leaves
• 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
• 2 large plum tomatoes, sliced

1 Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.
2 While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.
3 Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef's knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.

✬These are great for any kind of party, indoor or out.  Adults and kids both love them!  They are easy to make and taste great!

cinnamon rolls

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pkts. active dry yeast
1 tsp. granulated sugar
1 cup 110 degree water
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter
2 tsp. salt
2 eggs - slightly beaten
up to 8 cups all-purpose flour
1/2 cup melted butter
1 1/2 cups chopped walnuts OR pecans - optional
1/2 cup melted butter
1/3 cup granulated sugar
4 cups powdered sugar
2/3 cup melted butter 
2 tsp. vanilla extract
1 tsp. maple extract 
up to 6 Tbls. hot water

-Mix together 1 1/2 cups sugar and the cinnamon; set aside.
-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
-In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
-Turn dough out onto a well-floured surface and knead for 8 minutes.
-Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.
-Punch down dough and let rest for 5 minutes.
-Roll dough out onto a floured surface into a 15" x 20" rectangle.
-Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
-Tightly roll up dough and pinch edges together to seal; cut the roll into 12 - 15 slices using dental floss or thread.
-Coat the bottom of a 13" x 9" x 2" baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
-Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
-Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls.




~ I love to have friends over in the morning for coffee and serve these! They are also great for when you have house guests.....a perfect smell to wake up to in the morning. 

stuffed cherry tomatoes

1 pint ripe cherry tomatoes

1/3 cup sunflower seeds, soaked for at least 3 hours
3/4 cup walnuts, soaked for at least 3 hours
1 tbs minced shallot
1 fat garlic clove
1 1/2 tsp dried tarragon
2 tsp curry powder (or yellow curry)
1 tsp sea salt
pinch of ground nutmeg
pinch of cayenne pepper
a few turns freshly ground pepper
2 tbs flax seed oil or other
1/8 cup cold water
Optional garnishes:  extra curry powder, chopped fresh tarragon leaves or thyme leaves, black lava sea salt.
Slice off the tops of the cherry tomatoes.  With a melon baller, carefully scoop out the seeds and inner membrane.  Slice a thin sliver off the bottoms so that they will become stable and not roll around.  Be careful not to cut off too much or you’ll have a hollow tomato.  Set them aside while preparing the pâte.
Add all other ingredients, except for the water, to a food processor and blitz until you get a hummus-like texture and not too smooth.  Taste to adjust seasonings if necessary.  Blitz again while drizzling in only enough cold water to smooth out the mixture until creamy.
When you stuff the tomatoes, it’s best to use a rounded 1/2 teaspoon measuring spoon, or a melon baller, along with something to help scrape it off.  If you’re using the lettuce garnish, line the inside of each tomato with a small piece of lettuce leaf.  Scoop in 1 to 2 rounded teaspoons of pâte depending on the size of the tomato.
Arrange on a serving platter and finish with an additional sprinkling of curry powder, some chopped fresh tarragon or thyme, and/or a sprinkling of black lava sea salt.

chocolate walnut cups

1/2 cup butter, softened
1 cup packed brown sugar
1 cup milk
2-3/4 cups graham cracker crumbs
2 cups milk chocolate chips
2 cups finely chopped walnuts 
Topping: 1-1/4 cups milk chocolate chips, melted

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Stir in the crumbs, chips and walnuts. Fill miniature foil baking cups three-fourths full. Place 1 in. apart on baking sheets. Bake at 375° for 10-12 minutes or until set. Cool on wire racks. Top each cookie with 1/4 teaspoon melted chocolate. Store in the refrigerator. 

~I made these for a christmas gathering. The foil baking cups made them fit right in for a christmas celebration.  

When I make them for other occasions, I use regular mini paper cups in a mini muffin tin.

chocolate truffles

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract (or other extract flavor)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds
• optional: coconut

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer stir constantly.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder, chopped nuts or coconut and serve, or place back in the refrigerator until needed.

pumpkin cookies

2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts
2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins

Preheat oven to 350° F.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes 

yummy brownies

ingredients

• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped walnuts

directions

~Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

~ Melt butter or margarine and chocolate, stirring the mixture constantly.  Stir the sugar into the chocolate mixture.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.

~Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.