Oven Omelet

Allrecipes.com

"Hearty meat and potato omelet baked in the oven."

Yield 6 to 8 servings

Ingredients

8 eggs
1 cup milk
2 cups shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded Cheddar cheese
1 to taste salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.

7-Up Cake

7-Up Cake

3 sticks oleo (margarine - I used Land O' Lakes because it had the most fat)
3 c. sugar
5 eggs
3 c. all-purpose flour, sifted two times after measuring
2 Tbsp. lemon extract
3/4 c. 7-Up

Combine oleo and sugar in large bowl of mixer. Cream until lemon in color. Add eggs, one at a time. Beat well after each addition. Add flour. Continue to beat well. Add lemon extract. Fold in 7-Up. Pour into oiled and floured 10-inch tube pan. Bake 350 degrees for 1 hour and 15 minutes. Cool well before serving (very important to keep it moist, I think). Best served sliced in thin slices. Freezes well.

Lemon Meringue Cookies and lemon curd

Oh I soooo want to make these!!

Lemon Meringue Cookies
Recipe found on www.joythebaker.com

Makes: about 55 cookies







For the Meringues:

2 large egg whites

pinch of salt

2/3 cups granulated sugar

1 teaspoon lemon zest

1 teaspoon pure vanilla extract

Place two racks in the center and upper third of the oven and preheat oven to 200 degrees F. Line two baking sheets with parchment paper and set aside. Foil will also work in a pinch. Set the baking pans aside.

Place the egg whites (save the yolks for the curd) in the bowl of an electric stand mixer fitted with a whisk attachment. Beat egg whites, on medium speed, until foamy. Add the pinch of salt and increase speed to medium-high. Slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and hold stiff peeks. The egg whites will be the consistency of melted marshmallow.

Remove the bowl from the mixer and fold in the lemon zest and vanilla extract. Spoon into a piping bag, fitted with a large star tip. Pipe about a teaspoons worth of meringue onto the baking sheet. Stars can be close together, as they won't spread or puff during baking. Pipe stars onto the two baking sheets until no meringue remains in the bag. Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible, but not necessarily a larger circle than the original piped star. The flattened star will become the bottom of the sandwich cookie.

Bake meringues for 2 hours, until no longer sticky , but firm and hardened.

Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.

For the Lemon Curd:

from: David Lebovitz

1/2 cup fresh lemon juice

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

pinch of salt

6 tablespoons unsalted butter

Place a fine mesh strainer over a medium bowl and set aside.

In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You don't really need to boil lemon curd... it's probably done it if gets to the boiling stage.

Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.

Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.

To fill the cookies, spoon about 1/2 teaspoon of curd onto a flattened bottom cookie. Top with a star shaped cookie. Place cookies in a single layer on a tray and place in the freezer for 20 minutes to an hour. I love these cookies right out of the freezer. You can also fill them and serve them immediately. These cookies do not last well if willed and left to sit.

Curd should be stored in an airtight container in the refrigerator. Curd lasts for about a week. Meringues should be kept in an airtight container, in a dry area, at room temperature. Meringues last for about 5 days... though humidity makes them sticky balls.

Jelly Bean Bark

found this recipe here http://www.scissorsandspatulas.com/2011/03/easter-treat-you-dont-want-to-miss-this.html


24-oz bag of Nestle Premier White Morsels {this is the large size bag}
10 to 14 oz bag of jelly beans.

That's it

Melt your morsels on the stove using a double-boiler or in the microwave on 70% power. Be careful to stir frequently so that you do not burn the chocolate!! If you are using the microwave, heat in 30-second intervals, stirring in between, until fully melted.

While your chocolate is melting, line a cookie sheet with wax paper.

Lay half of the jelly beans on the pan.


Pour the melted chocolate over the jelly beans and use a rubber spatula to spread it across the pan creating an even layer.

Place the remaining jelly beans on top of the melted chocolate. Allow to cool at room temperature for several hours or put in the refrigerator to cool for one hour.
Peel away wax paper and break into 2 to 3-inch pieces.

Cilantro Lime Rice

serves 4

•1 Tbsp. olive oil
•1 cup basmati rice
•1 1/2 cups chicken broth
•2 to 3 cloves garlic, minced
•2 Tbsp. fresh lime juice
•zest from one lime
•1/2 cup cilantro, chopped
•1 tsp. salt

Directions:

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

Fusilli alla Caprese (tomato basil pasta) YUMMY and EASY

Recipe courtesy Giada De Laurentiis http://www.foodnetwork.com/recipes/everyday-italian/fusilli-alla-caprese-recipe/index.html

Prep Time:10 min
Cook Time:10 min
Level:Easy
Serves: 4 to 6 servings.

Ingredients
•1 pound fusilli pasta
•3 tablespoons olive oil
•2 cloves garlic, minced
•3 cups cherry tomatoes, quartered (about 1 1/2 pints)(I use 2 of those little net bags of cherry tomatoes)
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•1/2 cup packed fresh basil leaves, torn
•8 ounces fresh mozzarella, diced (about 1 1/4 cups) (or I use a pkg of the small mozzarella pearls,they don't get as stringy as when you cut up the mozzarella)


Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Chewy Cocoa Peanut Butter Treats

1 cup light corn syrup
1 cup packed light brown sugar
2 cups peanut butter flavored baking chips
1/4 cup unsweetened cocoa
2 tbsp. butter
6 cups Rice Krispies

In large saucepan stir together brown sugar and corn syrup. Cook, over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; add peanut butter chips, cocoa and butter. Stir until chips are melted and mixture is smooth. (Mixture will be thick). Add cereal and stir until well coated. Immediately press into a buttered 9 x 13 inch pan. Cool thoroughly before cutting into bars.

Strawberry TrifleI

This is a Taste of Home recipe found here http://www.tasteofhome.com/Recipes/Strawberry-Trifle/Print

10 Servings
Prep: 20 min. + chilling

Ingredients
1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries
Directions
•In a large bowl, beat the milk, sour cream, pudding mix and orange
peel on low speed until thickened. Fold in whipped cream.

•Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third
of the strawberries around sides of bowl and over cake; top with
half of the pudding mixture. Repeat layers once. Top with remaining
berries. Refrigerate for 2 hours before serving. Yield: 8-10
servings.

Pea 'n' Peanut Salad

found this at the taste of home website http://www.tasteofhome.com/Recipes/Pea--n--Peanut-Salad/Print

ServingsPrep/Total Time: 15 min.


Ingredients
1 package (10 ounces) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing
Directions
•In a large bowl, combine the peas, peanuts, celery, bacon and onion.
In a small bowl, combine the mayonnaise and Italian dressing. Pour
over salad and toss to coat. Chill until serving. Yield: 5 servings.

Citrus Mini Cheesecakes

Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.

Prep Time
15 Minutes

Total Time
1:55 Hr:Mins

Makes
60 mini cheesecakes


Crust
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1 teaspoon grated lime, lemon or orange peel
1/3 cup firm butter or margarine

Filling
3 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
2 tablespoons Original Bisquick® mix
1 teaspoon grated lime, lemon or orange peel
1 1/4 cups milk
3 tablespoons lime, lemon or orange juice
1 teaspoon vanilla
3 eggs
Citrus peel, if desired


1.Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.

2.Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.

3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.

Makes 60 mini cheesecakes

Copy Cat Costco Mousse Cake Filling

Copy Cat Costco Mousse Cake Filling

Ingredients
1 cup half-and-half
1 (3 7/8 ounce) boxes instant pudding mix
1 tablespoon Dream Whip Directions
Combine all in a bowl and mix with hand blender until smooth and thick.
For Vanilla - Use Vanilla flavored pudding.
For Milk Chocolate - Use chocolate pudding.
For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking).
For cheesecake flavored - Use cheescake pudding.

Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.

Georgetown Cupcake's AND Vanilla Cream Cheese Frosting

The Secret to Georgetown Cupcake's AND Vanilla Cream Cheese Frosting

 

• 3 1/4 cups all purpose flour
• 1 teaspoon salt
• 12 tablespoons unsalted butter
• 1 3/4 cups granulated sugar
• 2 large eggs
• 4 tablespoons no-taste red food coloring
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons cocoa powder, sifted
• 1 1/2 cups whole milk
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons apple cider vinegar

FROSTING RECIPE

• 4 tablespoons unsalted butter (for the frosting)
• 4 cups confectioner's sugar, sifted (for the frosting)
• 1/4 teaspoon pure vanilla extract (for the frosting)
• 6 ounces cream cheese (for the frosting)

Instructions: 

1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups, or grease the pan with butter if not using baking cups.
2. Sift together the flour and salt, and set aside.
3. In the bowl of a stand mixer, or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3–5 minutes or until light and fluffy.
4. Add the eggs, one at a time, mixing slowly after each addition.
5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this into the mixer bowl until well incorporated.
6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the pan to a wire rack to cool completely.

FROSTING RECIPE ***

• 4 tablespoons unsalted butter (for the frosting)
• 4 cups confectioner's sugar, sifted (for the frosting)
• 1/4 teaspoon pure vanilla extract (for the frosting)
• 6 ounces cream cheese (for the frosting)

For the frosting, place all frosting ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until well combined. Be sure to beat on high speed at the very end for at least two minutes to ensure that the frosting is light and fluffy.

***With only ONE ingredient addition, this recipe can be transformed into 10 different frostings:

1. Chocolate Frosting - Add 1/2 cup of melted (and cooled) semi-sweet chocolate chips.

2. Lemon Frosting - Add the juice and zest of 2 lemons.

3. Lime Frosting - Add the juice and zest of 3 limes.

4. Orange Frosting - Add the juice and zest of 1 orange.

5. Mocha Frosting - Add 1/4 cup of cold coffee.

6. Peanut Butter Frosting - Add 1/4 cup of creamy peanut butter.

7. Maple Frosting - Add 1/4 cup of maple syrup.

8. Cinnamon Frosting - Add 2 tsp of ground cinnamon.

9. Mint Frosting - Add 2 tsp of peppermint extract.

10. Toffee Frosting - Add 1/4 cup of crushed toffee candy bar

This was found here http://magazine.foxnews.com/recipe/secret-georgetown-cupcakes-vanilla-cream-cheese-frosting

CAKE MIX COOKIES

1 Box Cake Mix
2 T. Oil
1 tsp. Vanilla
1 Stick Butter
2 Farm Fresh Eggs


Preheat oven to 350*
Mix all ingredients until blended, and creamed together
Drop by spoonfuls onto cookie sheet
Bake 8-14 minutes (depending on oven temp)
Cool on a wire rack
Makes 24 cookies
Enjoy!

Black Bean Salad with Feta Cheese Salad

Ingredients:
1 can of drained black beans
1 chopped red bell pepper
2 chopped green onions
1 cup finely chopped cabbage
2 ounces feta cheese
1/4 cup chopped fresh parsley leaves
1 minced garlic clove
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper to taste


Directions: Mix all the ingredients in a large bowl gently. Cover it and chill for sometime in the fridge. Enjoy this low calorie salad!

HONEY WHOLE WHEAT BREAD

The recipe might have to be cut in half depending on your bread maker but it is the best recipe and it makes fabulous rolls or buns.

INGREDIENTS:
3 cups all purpose flour
3 cups whole wheat flour
or any combo of the above...
2 pkg. active dry yeast
2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. oil
1 egg

PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.


You can put the wet ingredients on the bottom, the dry on the top, and press the "dough" button. The machine does all the work.

Chocolate Peanut Butter Cheesecake

Found this recipe here http://whatscookingamerica.net/Cake/pbcheesecake.htm

CRUST:
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs, including the filling*
3 tablespoons butter, melted

* I use Oreo cookies

Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan.

In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more

Place crumb mixture onto bottom of prepared pan being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

FILLING:
2 (8-ounce) packages cream cheese, room temperature*
1 1/2 cups granulated sugar
1 cup creamy peanut butter
5 eggs, room temperature
1/2 cup sour cream
2 tablespoons freshly-squeezed lemon juice
1 cup semi-sweet chocolate chips

* To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.

NOTE: Use a conventional (regular) oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.

In a large bowl, combine cream cheese, sugar, and peanut butter. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.

Add sour cream and lemon juice. Add chocolate chips, mixing until blended into the mixture. Pour cheesecake mixture into prepared cookie crust, using the back of a spoon to spread evenly over the crust (this helps get rid of any extra air bubbles).

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower own temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.



How to prevent cracks in your cheesecake: When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use an instant-read cooking thermometer to test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.



Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack. NOTE: A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely.

Prepare Chocolate Topping. Spread Chocolate Topping over cooled cheesecake. Let Chocolate Topping cool and set. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).

To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

Makes 10 to 12 servings.


CHOCOLATE TOPPING:
1 cup sour cream
3/4 cup semi-sweet chocolate, melted
3 tablespoons powdered (confectioner's) sugar

In a medium bowl combine sour cream, melted chocolate chips, and powdered sugar.

Coca Cola Fried Chicken

Coca Cola Fried Chicken
"From Our Home to Yours"
Ozark First Church of the Nazarene 2004


1 cut up fryer or approx 3 lbs Chicken Breasts
12 oz Coca Cola
1 cup Ketchup

Remove skin rom chicken and place in skillet. Mix Cola and Ketchup
together. Pour mixtures over chicken. Bring to a boil, then lower heat to simmer.
Let simmer until chicken is tender

Black Walnut Ice Cream

This one is for Dad...his favorite Ice Cream


1 1/2 cups whole milk
3/4 cup sugar
1/2 cup chopped black walnuts, divided
pinch of salt
1 1/2 cups heavy cream, divided
5 large eggs yolks
1/4 teaspoon vanilla extract

Preheat oven to 350˚F. Line all of the walnuts in a single layer on a small baking sheet. Toast in the oven for 5 minutes and then let cool.

Pour 1 cup of the cream into a large bowl; set aside. Whisk together the egg yolks in a separate medium bowl; set aside.

Using a medium saucepan, heat the milk, sugar, half of the black walnuts, salt and the remaining 1/2 cup of the cream until warm. Cover, remove from heat and let steep at room temperature for 1 hour.

Rewarm the mixture then slowly pour into the egg yolks, whisking constantly. Scrape back into the saucepan.

Heat over medium heat while stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula (about 10 minutes). Pour the custard into the 1 cup cream through a mesh strainer and stir. Press on the walnuts to extract as much of the walnut flavor as possible, then discard them. Mix in the vanilla and stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s directions. After transferring the ice cream from the maker to the container, stir in the remaining black walnuts. Freeze until ready to consume.

Spinach and Mandarin Salad

Spinach and Mandarin Salad
INGREDIENTS

1 bag baby spinach � (I always rewash), go through and discard any tough stems
1 small can Mandarin oranges, drained
1/2 small red onion, halved lengthwise and shaved thin (optional)*
1/2 cup walnut halves, toasted
1/4 pound single piece pancetta, cut into 1/4" dice
Shaved Parmesan to garnish
Olive oil

Balsamic-Honey Dressing:
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Pinch salt and pepper
Grated zest of one orange
Juice of 1/2 an orange
1/2 cup light olive oil

PREPARATION:
1.Preheat oven to 350�. Toast walnuts on a small baking sheet for 8-10 minutes, stirring halfway through until fragrant. Do not allow the nuts to burn. Turn onto a plate.
2.Heat a small saut� pan over medium heat. Glaze the pan with olive oil and add the pancetta dice and cook, allowing to brown and crisp. Remove with a slotted spoon to a paper towel-lined plate.
3.In large salad bowl, place the spinach, orange segments, walnuts, red onion and toss together. Pour in enough dressing to give a light and flavorful coat. Taste and correct seasoning, grind over some fresh black pepper to taste. Plate salad and top with reserved pancetta.
Alternately, sprinkle pancetta over top of salad in bowl

Balsamic-Honey Dressing

1.In a small bowl, whisk together all ingredients except olive oil until smooth. Slowly whisk in olive oil until emulsified. Check seasoning.

Old-Fashioned Red Candy Apples

Old-Fashioned Red Candy Apples

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)
Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.


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