Rainier Cherrry Crumble

2 T cornstarch
2 T fresh lemonjuice
dash of salt
3 lbs. Rainier cherries, pitted

1 cup flour
1 cup brown sugar
1 T finely chopped toasted almonds
1/4 tsp ground cinnamon
1/8 tsp salt
7 T chilled butter, cut into small pieces

Combine cornstarch, juice, dash of salt and cherries in a large bowl, tossing well to coat. Pour cherry mixture into greased 9 in cast iron skillet or a pie pan works as well.

Combine flour and next 4 ingredients (through 1/8 tsp salt) in a bowl, cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over cherries

Bake at 350 for 35 minutes or until filling is thick and bubbly and topping is lightly browned.

YAM, SWEET AND WHITE POTATO AU GRATIN

1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 T. butter, cut into small pieces
1 T. dried thyme
1/2 tsp. ground nutmeg
1 T. Kosher salt
1/2 tsp. ground black pepper
2 cups heavy cream
2 cups grated Swiss cheese


Place the sliced potatoes and the onions in a mixing bowl and toss well.
Grease a 2 quart baking dish. Place half of the potatoes and onions in the dish and top with half of the butter, layer the remaining potatoes and onions and add the rest of the butter on top. In a separate bowl combine the thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour; remove the foil and bake an additional 5 minutes. Serves 10-12.

This recipe is from a cooking class I took from Marguerite Henderson. I love it and could eat it all the time but it so rich I just consider it a Holiday Dish. It has become a must have for Thanksgiving wheverever I happen to be.

Tortellini Soup

1 medium onion
2 cloves garlic
1 pound Italian sausage
6 cups beef broth
1/2 cup water

2 Tablespoons balsamic vinegar

2 teaspoons Italian seasoning

1 cup carrots, chopped

1 (14.5oz) can diced tomatoes

1 (15oz) can tomato sauce

1 (16oz) package frozen tortellini

1/2 cup parmesan cheese

Saute' onions and garlic for 2-3 minutes, add Italian sausage and cook until done. Add beef broth, water, vinegar, Italian seasoning, carrots, tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir in tortellini. Simmer covered 30 minutes. Sprinkle with parmesan cheese just before serving.

White Chocolate Popcorn

2 cups white chocolate
1 bag buttered microwave popcorn
1 cup of peanut/pretzels/m&ms whatever you like

Melt chocolate for 1.5 minutes at 60% in your microwave
Mix everything together and spread on wax paper
Sprinkle cinnamon on it and let it dry

Cranberry Salad

This is a family favorite and has been served at our Thanksgivings for as long as I can remember...

1 pkg cranberries, chopped {pulsed} but NOt completely blended
3/4 of a 10 oz bag mini marshmellows
1 pt whipping cream
1 cup sugar
1-2 apples peeled and grated
1 pomegranate, peeled and seeded

Combine cranberries and sugar; let stand 2 hours. Whip cream and mix with marshmallows let stand for 2 hours.  Then combine these mixtures and add apple and pomegranate.  Can be done the night before serving.

Ramano's Macaroni Grill Penne Rustica

GRATINATA SAUCE

3 tablespoons butter

2 tablespoons minced garlic

3 tablespoons marsala wine

2 cups heavy cream

1 cup grated parmesan cheese

1/2 cup milk

1/2 cup chicken broth

1 tablespoon cornstarch

1 tablespoon Grey Poupon Dijon Mustard

2 teaspoons minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon minced fresh thyme

1/4 teaspoon ground cayenne pepper

1 lb penne rigate, cooked

12 medium shrimp, peeled and deveined

2 skinless chicken breasts

1/2 cup about 2 ounces thick-sliced prosciutto, chopped

TOPPING

3 tablespoons grated parmesan cheese

1 1/2 teaspoons paprika

GARNISH

12 sliced pimientos

4 sprigs rosemary
Directions:Prep Time: 25 mins

Total Time: 37 mins

1 Preheat bbq grill to high. 2 Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. 3 Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done. 4 Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. 5 Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. 6 Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown.

Pumpkin Whoopie Cookies

•3 cups all-purpose flour

•1 teaspoon salt

•1 teaspoon baking powder

•1 teaspoon baking soda

•2 tablespoons ground cinnamon

•1 tablespoon ground ginger

•1 tablespoon ground cloves (I didn't use this)
•2 cups firmly packed dark-brown sugar

•1 cup vegetable oil

•3 cups pumpkin puree, chilled (did not chill... who has time to chill?)
•2 large eggs

•1 teaspoon pure vanilla extract

•FOR THE CREAM-CHEESE FILLING

•3 cups confectioners' sugar

•1/2 cup (1 stick) unsalted butter, softened

•8 ounces cream cheese, softened

•1 teaspoon pure vanilla extract

Directions:

1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Jules Red-and-White Mostaccioli

1 pound Uncooked mostaccioli or tubular pasta

Alfredo Sauce

1 26- ounce jar meatless spaghetti sauce

3 cups shredded mozzarrella cheese

Preheat oven to 350

Cook pasta according to directions. drain.

Prepare Alfredo Sauce

1/2 cup butter

1 3-ounce package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesean cheese

salt and pepper

Spread thin layer of spaghetti sauce in 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cup of cheese. Repeat layering.

Cover with aluminum foil and bake for 30 until bubbily.

Cranberry meatballs

Cranberry Meatballs
2 eggs, beaten
1 c dry bread crumbs
1/3 c minced fresh parsley
1/3 c ketchup
2 T finely chopped onion
2 T soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef
SAUCE:
1 can (16 oz) whole-berry cranberry sauce
1 bottle (12 oz) chili sauce
1 T brown sugar
1 T prepared mustard
1 T lemon juice
2 garlic cloves, minced
In a bowl, combine the first nine ingredients (see above pic) Add beef and mix well. 
Shape into 1 inch balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees for 8-10 minutes or until no longer pink
Transfer with a slotted spoon to a slow cooker or chafing dish.
Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.
My meatballs were slightly bigger than 1" and yielded about 60. Total time about 1- 1.5 hours.   

Anna's Spinich Salad

1 1/2 bags baby spinich
1 head lettuce
1 cup swiss cheese
8-10 slices of bacon
Green apples or pears
Sugar almonds

Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1/2 cup vinegar
1 cup veg oil.
1/2 TBSP poppy seeds
{Blend}