Korean Beef

Super fast and easy - perfect for busy weeknights! I like to serve it with lots of stir fried veggies.

-Sixsistersstuff.com

1 lb. lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Easy Caramel Pecan Bars

These are not gourmet, but great if you need an easy last-minute dessert

-Confessions of a Cookbook Queen

2 cups all purpose flour

1 cup packed brown sugar

1 1/2 sticks (12 Tablespoons) cold butter, sliced into pieces

1 cup finely chopped pecans

12 oz jar caramel ice cream topping, warmed until pourable

11.5 oz bag milk chocolate chips

Preheat oven to 350.

In a large bowl, combine flour and brown sugar.  Cut in butter until you have a blended, crumbly mixture.  Evenly sprinkle over the bottom of an ungreased 9×13 pan.  Press firmly to make a crust.  Sprinkle pecans evenly over the crust and drizzle with the caramel topping.

Bake for about 15-20 minutes, until the caramel is bubbling all over.  Remove from oven and immediately sprinkle with entire bag of chocolate chips.  Let stand for 5 minutes, then carefully spread the melted chips over the surface of the bars.  Cool until chocolate is set, then cut into squares.

Jalapeño Popper Wontons

It's always fun to try out new appetizer recipes during bowl season! These were definitely a winner, but  too hot for the kids. If you're serving them to littles, make sure to cut back on the jalapeños. 

-Allrecipes

1 (8 ounce) package cream cheese, softened

1 cup shredded Monterey Jack cheese

1 (4 ounce) can diced jalapeno peppers

2 cloves garlic, pressed

3 green onions, diced

1 (16 ounce) package wonton wrappers

1 quart vegetable oil for frying

In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.

Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.

In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Caramel Marshmallow Bites

This was a new addition to our Christmas treat plates this year. I got the idea from Lemons for Lulu, and thought it would be even better using caramels instead of butterscotch chips. The marshmallow takes on a different texture after being dipped in the warm caramel - super yummy!

Small square pretzels
Large marshmallows, cut in half
Kraft caramels, melted, with a little milk added to thin
Dipping chocolate

Dip marshmallows in caramel and place on pretzel. Cool, until caramel hardens, then dip in chocolate.

Hatch Chile Potato Casserole

Such a yummy way to use the Hatch chiles from our Bountiful Basket!

-Chowhound, modified

1 medium yellow onion diced

2 Hatch chiles, roasted, skinned and diced (Can use Anaheim chiles if Hatch chiles are unavailable)

2 tablespoons of butter

2 cloves of garlic, minced

1 teaspoon cumin

2 teaspoons salt (or to taste)

1 teaspoon black pepper (or to taste)

A pinch of Cayenne pepper

2 pounds of Russet potatoes, peeled and cut into small dice

1 cup heavy cream

Monterrey Jack Cheese, shredded

Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes, stir in garlic. Turn off the heat.

Add spices and diced potatoes to the skillet and mix with the onions and peppers. 

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

Remove foil and sprinkle with shredded cheese. Let cool for a couple minutes before serving. 

Homemade Ricotta

A couple weeks back I went to make lasagna for dinner and realized I had forgotten to get cottage cheese at the store. Since I didn't want to drag 5 kids out again, I thought I'd try making some ricotta.  I tried this recipe (halving it just in case it didn't work out) and it was super easy and yummy! I didn't have any cheese cloth, so just used a clean tea towel and it worked great- I just had to squeeze the extra liquid out.  I usually don't care for ricotta, but this was great and tasted delicious in our sausage lasagna! The next day, the flavor seemed to have mellowed and improved, so I would recommend making this ahead of time.

-Ina Garten

4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Hollandaise

Our family loves watching the Food Network. I few months back we saw multiple shows that included eggs benedict for breakfast, so we decided to give it a try. I don't know why I was so intimidated - they're actually quite easy if you make the hollandaise in the blender!

Ina Garten

12 tablespoons unsalted butter (1 1/2 sticks)

4 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 pinches of cayenne pepper

Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.