Apple Cider Bread

Ingredients

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2/3 cup white sugar 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, room temp. 2 large eggs 1/2 cup apple cider 2 1/4 cups peeled and cored chopped apples 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F. 2. Grease and flour an 8 × 5-inch loaf pan. 3. Into a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves. 4. In a large mixing bowl, use an electric mixer to beat the sugars and butter until light and creamy, 2 to 3 minutes. Beat in the eggs until incorporated. Add the flour mixture half at a time, alternating with the cider, and mix just until combined. 5. In a small mixing bowl, toss the apples with the lemon juice. Stir the apples into the batter. Scoop the batter into the prepared loaf pan. 6. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool in the pan for at least 15-20 minutes and turn the loaf out onto a wire rack to cool completely.

Maple Spice Pie

Ingredients

Pie Dough for a 9-inch pie shell 1/4 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 4 egg yolk 1 1/4 cups pure maple syrup 1 cup heavy whipping cream

Directions

1. Preheat the oven to 450°F. 2. Roll out the pie dough to fit a 9-inch glass pie pan, then trim and flute the edges. 3. Combine the flour, sugar, nutmeg, cinnamon, and salt and sift them together. Set aside. 4. Put the butter in a large mixing bowl and beat for a 1-2 minutes, until it is smooth and creamy. 5. Add the flour mixture and beat again until evenly mixed. 6. Add the egg yolks and beat until incorporated, then whisk in the maple syrup. Add the cream and stir or whisk until blended and smooth. Pour into the prepared pie shell. 7. Bake for 10 minutes, then reduce the heat to 325°F and continue baking for 40 minutes longer, or until a knife inserted slightly off-center comes out clean. Remove the pie and set aside to cool for about 15-20 minutes. 8. Serve the pie with additional non-sweeten whipped cream

Salmon and Roasted Pepper Chowder

Ingredients

2 cups whole kernel corn 2 cups vegetable broth 2 medium potatoes, peeled, cubed 1 cup chopped roasted red pepper 1 jalapeño chili, minced 2 teaspoons minced garlic 1 teaspoon cumin seeds 1 teaspoon dried oregano leaves 12 ounces salmon steaks, cubed (1-inch) Salt and pepper, to taste

Directions

1. Combine all ingredients, except salmon, salt, and pepper, in crockpot; cover and cook on high 4 to 5 hours, adding salmon during last 15 minutes. Season to taste with salt and pepper.

Cuban Black Bean Soup

Ingredients

1 16 oz. jar mild thick and chunky salsa   1 15 oz. can black beans, rinsed and drained 1 14 oz. can chicken broth or  Homemade chicken stock 1 3/4 cups water  1 1/2 cups cubed cooked ham (8 oz.)   1 teaspoon ground cumin 1/2 cup sour cream

Directions

1. In a large saucepan or Dutch oven combine salsa, beans, broth, the water, ham, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.  2. Top each serving with sour cream

Chunky Butterscotch Brownies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch baking soda
8 ounces butter, room temperature
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
4 tablespoons milk
16 ounces semisweet or milk chocolate chunks
1 cup pecan pieces

Directions


1. Grease and flour a 10x15x1-inch jelly roll pan or spray with a nonstick flour and oil baking spray. Heat oven to 350°

2. In a bowl, combine the flour, baking powder, salt, and baking soda.

3. In a large mixer bowl, cream butter and sugar; beat in eggs one at a time, beating until blended. Blend in vanilla.

4. Add about half of the dry ingredients to the creamed mixture along with half of the milk and blend.

5. Stir in the remaining flour mixture and remaining milk until well blended.Add the other half of the dry ingredients and blend.

6. Fold in chocolate chunks and pecan pieces. The batter will be thick. Spread in prepared pan.

7. Bake for 20 to 25 minutes, or until lightly browned.

Cajun Fried Shrimp

Ingredients

3 lbs fresh large shrimp 2 cups milk 1 large egg 1 tablespoon yellow mustard 1 teaspoon Cajun seasoning 1 package fish fry mix (12-oz.) 1 tablespoon Cajun seasoning Vegetable oil

Directions

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl. 2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 30 minutes to 1 hour. 3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets. 4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Zucchini and Sausage Casserole

Ingredients

1 pound mild pork sausage 1 1/4 cups grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons Greek seasoning 2 eggs, beaten 1 cup whole milk 3 medium zucchini, sliced into 1/2 rounds 1 small onion, sliced

Directions

1. In a large skillet, brown ground sausage, drain the fat from the skillet, and set the sausage aside. 2. Grease your crock pot with nonstick spray. In a large bowl whisk together the Parmesan cheese, salt, pepper, and Greek seasoning. In another bowl whisk together the eggs and the milk. Place 1/3 of the zucchini over the bottom of the slow cooker. Add 1/3 of the sliced onions over the zucchini. Add 1/3 of the cooked sausage over the onions. Add 1/3 of the milk/egg mixture over the sausage. Lastly add 1/3 of the Parmesan cheese mixture over everything. Repeat layers two more times, ending with the last of the Parmesan cheese mixture. 4. Cover, vent lid with a wooden spoon, and cook on low for 6-7 hours or until done.

Baked Shrimp and Crab Curry

Ingredients

1/4 Cup Butter, unsalted 1/4 Cup Scallion, sliced 1 Teaspoon Curry powder 3 Tablespoons Flour 1/2 Teaspoon Salt 1 3/4 Cups Milk 1 Cup Sour cream 1 Cup Pasta small shells, cooked 10 Medium Shrimp shelled and Deveined, cooked and chopped 1 Cup Fresh Crabmeat 1/2 Cup Bread crumbs

Directions

1. Preheat oven to 350F. Melt three tablespoons butter in a saucepan over medium heat. 2. Cook scallions, stirring constantly about 10 minutes. Stir in curry powder, flour and salt, mixing well. 3. Add milk, increase heat and cook until mixture boils and thickens. Remove from heat. 4. Stir in sour cream, pasta and seafood, and pour mixture into a buttered baking dish. 5. Melt remaining tablespoon of butter and combine with bread crumbs. Sprinkle crumbs over seafood mixture and bake uncovered about 30 minutes. Makes 4-6 servings