ALMOND CRANBERRY BISCOTTI

My husband and son love biscotti, I've never made it before so I thought I would give it a try. I found a recipe for almond biscotti in a old Womans Day magazine and I added a few of my own touches. If I would have known how easy this was I would have made it along time ago. This is definitely a keeper.

2 large eggs
1/2 cup granulated sugar
1/2 cup oil
1 T almond extract
1 1/2 tsp baking powder
1 1/2 cups All purpose flour
3/4 cup sliced almonds, toasted and cooled
1/4 cup crasins
Decoration confectioner's sugar

1. Heat oven to 350. Coat a baking sheet with nonstick spray.

2. Vigorously whisk eggs,sugar,oil, and extract in a large bowl until blended. stir in baking powder, then flour until combined. Stir in almonds and crasins

3. Spoon a third of the dough onto a prepared baking sheet. With floured hands (dough will be soft and sticky) I found a large spoon worked better. form dough into an 11x2 in-strip. Repeat with remaining dough, making 2 more strips Place about 1 1/2 inch apart on the baking sheet( Don't panic if the dough starts spreading together just push them apart with your spoon.)

4. Bake 20 to 23 min or until firm and bottoms are golden. Cool on baking sheet on a wire rack 5 min. then transfer to a cutting board. Using a sharp serrated knife, slice strips diagonally into 1/2 in. thick slices. Lay slices flat on baking sheet.

5. Bake 12 to 15 min. turning biscotti over halfway through baking, until lightly toasted. Transfer to a wire rack to cool. if desired, dust with confectioners sugar before serving.

Store airtight at cool room temperature up to two weeks or freeze up to two months.
These freeze beautifully so you may want to double the recipe.
Enjoy with tea or coffee.
Enjoy!
Allison
allisonskitchen.blogspot.com

3.

Sweet Potato Gnocchi with Brown Butter and Sage

I was watching the Food Network the other evening and I saw Giada make Sweet Potato Gnocchi so I wrote the recipe down and today I thought I would check online to make sure I didn't miss anything.
I was reading the reviews and it sure sounded great but the reviews weren't so hot..I was planing to make this for Thanksgiving this year.So I decided to come up with my own recipe for gnocchi and try it out before Thanksgiving.
I never made gnocchi before but this turned out real good. and the brown butter sage sauce was great.
1 large Sweet Pot cooked and mashed to make 1 cup
1/2 tsp salt
1/8 tsp pepper
1/2 tsp cinnamon
dash of olive oil
1 egg yolk
1/2 cup flour to start then keep adding flour as needed to make a soft dough.
Serves 2

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of Chicken stock to boil; Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
To Make Sauce:
1/2 stick unsalted butter
3 Tab chopped fresh sage
about 1/8 tsp cinnamon
salt and pepper

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper and cinnamon.
pour gnocchi into pretty bowl pour butter over and enjoy! if you made gnocchi earlier lightly saute with a little butter to warm up then toss with brown sage butter.
Enjoy!
Allison
Allisonskitchen.blogspot.com
Sorry about that first picture I had to take it with my phone, I need to charge my camera.

SCALLOPED POTATO AND HAM RECIPE

Ingredients:
4 cups italian béchamel sauce (white sauce)
3 cups cooked ham, cubed
1 cup cup onions, chopped
1 cup green peppers, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, peeled, sliced 1/8-inch thick

Preparation:

Preheat oven to 175 C (350 F).
Combine italian béchamel sauce (white sauce) with ham, onion, green pepper, cheese and potatoes. Stir gently.
Pour into a buttered 13 x 9 x 2 inch casserole dish. Cover the casserole with aluminum foil.
Bake for 30 minutes.
Uncover and continue baking for 1 hour.
Enjoy
Allison
allisonskitchen.blogspot.com

Copycat Papa John's Pizza Sauce

Hi everyone,
I'm blogging for the first time on my new computer, my other one died. This one is sooooo much faster, I guess the other one was dieing a slow death!
Any how I was going through some of my many emails (they really pile up when you can't get online) and my friend Ron Douglas author and chef of the Secret Recipe cook books sent me this recipe for Papa Johns Pizza sauce. So I wanted to share it with you.
Don't forget if you would like to order his book you can do so on my site just click on the cook book picture on the right of my blog.
Use this on your next homemade pizza or as a dipping sauce for
garlic bread.

1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
Here is a extra cooking tip for you.

Making Better Pizza Crusts:

Use high-gluten flour such as Pillsbury Bread Flour and Gold Medal
Better for Bread. Use 1 oz. dough portion or less per 1" pizza
diameter (for example, 7 oz. dough = 8" pizza). Store individual
raw dough portions dusted with flour in Ziploc bags in
refrigerator up to a week or in freezer up to a month. Bake on
pizza stone or pizza screen for crisper crust.
Well that's all for today.
Enjoy!
Allison
Allisonskitchen.blogspot.com

HAPPY HALLOWEEN !!!!!!!!!!!

HAVE A SAFE AND HAPPY HALLOWEEN AND EAT LOTS OF CANDY!!!!!!!
ALLISON
ALLISONSKITCHEN.BLOGSPOT.COM

BAT WINGS

I saw this recipe on BHG and I made it last year These were a huge hit at the party! My picture did not turn out so this is the one BHG had on there site. I may make these again for the grand kids this week when they come over but I not sure yet.
Ingredients
20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
1 recipe Swamp Dip
Directions
1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.



Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Enjoy!
Allison
Allisonskitchen.blogspot.com

Graveyard Gravel Recipe

Graveyard Gravel Recipe: "Rated : Not yet rated
Rate and CommentPrep: 35 minutes
Chill: 2 hours
Cook: 5 minutes

save to recipe box
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3 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1-1/2 tsp. vanilla
Dash salt
2 cups tiny marshmallows
Unsweetened cocoa powder mixed with an equal amount of powdered sugar
Powdered sugar
Directions
1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil; set aside.
2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll some in cocoa powder mixture and some in powdered sugar. Store in an airtight container for up to 3 days. Makes about 80 pieces (2 1/4 lbs.)."
I saw this on Better Homes and Gardens website and thought this was Sooo Cute I'm going to make this for the grand kids this week when they come over.
Enjoy!
allison
Allisonskitchen.blogspot.com