rosemary & olive oil pita chips with tuscan white bean dip {Winner!!}

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Rosemary & Olive Oil Pita Chips with Tuscan White Bean Dip from Tamara:

Ingredients: 

• dried rosemary (not fresh) (I used about 1T)
• extra virgin olive oil (I used about 1/2 cup) 
• 15 ounce can of drained and rinsed cannellini beans
• 1/4 cup fresh Italian parsley
• 2T fresh lemon juice along with and the grated lemon peel of one lemon
• 1 garlic clove
• 1/3 cup of olive oil
• Salt and pepper to taste

1.  Soak some dried rosemary in a bowl of extra virgin olive oil.  This mixture is used for brushing on the pitas.  Let this soak for at least an hour.  

2.  Blend beans, parsley, lemon juice & grated lemon peel, garlic, salt and pepper (to taste) in food processor.  Drizzle 1/3 cup of olive oil in a constant stream while blending.  Blend until creamy and smooth. 

3.  For the pita chips, buy a bag of fresh pitas.  Cut each pita into long strips - 8 per pita (I used a pizza cutter) Snip the tips off (with kitchen shears) each strip to square them off and separate.  After separation you should have around 16 individual chips then per pita. Brush each strip with the rosemary olive oil mixture on the rough side of the pita, the inner side, place on a baking sheet, sprinkle with kosher salt and bake in a 400F oven for about 7-8 minutes, or until golden brown. Let them cool on a rack.   If you want to make them ahead and store them, place in a cookie tin between sheets of wax paper. They will stay crunchy and delicious for up to 3 weeks!  

peppermint bark.

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Peppermint Bark from Lauren:

1 package (7.5 oz.)  peppermint candies/candy canes

1 pound white chocolate (the better the quality, the better it tastes!)

2 cups rice krispies cereal

1/2 cup melted chocolate chips

Crush candies with a rolling pin after placing them in double zip-loc bags and wrapping in a dish towel.  Sift off the powder from the crushed candies saving out the crushed candy chunks.  Melt the white chocolate/bark in a double boiler (or in a metal bowl) over simmering water.  Stir in the rice krispies cereal.  Spray cookie sheet with cooking spray and line with wax paper. Pour and spread the melted bark into baking sheet (with a rim) 1/4 inch.  Sprinkle crushed peppermint on top of the bark and press it into the soft bark using a sheet of wax paper . Cool slightly. Drizzle melted chocolate over the top.  Cool completely.  Break into pieces. 

gyoza.

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Gyoza AKA Potstickers from Michelle

½  lb. of ground pork makes about 50 gyoza and the skins usually come in packages of 50, so you can base your amounts off of that. 

1 lb. ground pork

An equal amount of finely shredded cabbage to the pork

2 cloves of garlic

An equal amount of freshly grated ginger to the garlic

4 green onions, chopped

Lots of fresh ground black pepper

Soy sauce

Sesame oil

Gyoza skins (or small wonton skins)

Mix all the ingredients.  Place about small amount (1-2 teaspoons) on each skin.  Wet one half of edges with water and seal the other half to it. Once they are all assembled, cook them in batches by heating a little oil in a frying pan and frying on each side.  Then put a little bit of water in the lid of the pan, pour it into the pan and cover it to steam them for a couple of minutes.  Serve with Ponzu (bottled citrus soy sauce -- on Asian aisle) and chili oil.  

rice krispie brownies.

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Rice Krispie Brownies from Beckie:

(Evelyn Johnson's Title)

1 c. sugar

1 c. light corn syrup

heat above on stove just until mix comes to a boil. Stir in:

1 c. peanut butter

6 c. Rice Krispies

Mix together - press into greased 9x13' pan. 

Melt 1 c. semi-sweet chocolate chips and 1 c. butterscotch chips and stir together -- pour over rice krispies.  Allow topping to set.  Cut into squares.

marcia's bundt cake.

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Marcia's Bundt Cake from Jenni:

• Yellow Cake Mix
• 1 large pkg Vanilla Pudding
• 1 Tbs Imitation Butter Flavoring
• 3/4 cup oil
• 3/4 cup OJ
• 4 eggs
  
  
• 1/4 cup sugar
• 2 tsp cinnamon
• 1 Tbs both Sugar and Cinnamon

Mix wet ingredients and dry ingredients separately and then add them together. Beat until mixed and pour 1/2 into a greased bundt pan.  Sprinkle the 1 Tbs of Sugar and Cinnamon mixture on top and then add the rest of the cake mixture.  

Bake at 350 degrees for 40-50 minutes.  Add any frosting that you like...I think Cream Cheese is the best.  But, I don't have an awesome recipe for that, so I'll let you all use your own!!  :)

german chocolate cupcakes.

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German Chocolate Cupcakes from Jenn:

from addapinch.com

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon espresso powder
• ½ cup milk
• ¼ cup vegetable oil
• 1 egg
• ½ teaspoon vanilla
• ½ cup boiling water

1. Preheat oven to 325º F.
2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely.

Caramel frosting
1/4 cup butter

1/2 cup dark brown sugar, packed

1/2 cup evaporated milk

2 tsp. vanilla

2 cups powdered sugar

2 Tbsp. chopped pecans, toasted

2 Tbsp. flaked sweetened coconut, toasted

Melt butter in medium saucepan over med. heat. Add brown sugar, cook 3 minutes, whisking constantly. Add milk and cook 3 minutes, whisking constantly. Remove from heat and stir in vanilla. Whisk until smooth. while frosting is warm, frost each cupcake and sprinkle with pecans and coconut. 

biscotti.

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Biscotti from Brittany:

Ingredients:
3 eggs
1/2 c butter + 1 T
3 & 2/3 c flour
1/2 t baking soda1 t baking powder
1 t salt
1 T anise seed
1 & 1/2 t vanilla
1& 1/3 c sugar
1 c chopped nuts (of your choice)
1 c chopped dried fruit (of you choice)
12 ounces of chocolate chips

Mix dry ingredients in a large bowl and set aside. Put 2 whole eggs and 1 yoke in a bowl. Put egg white aside. Add butter, vanilla, and sugar to eggs. Mix until smooth. Add dry ingredients. Mix until moist. Divide dough in half. Mold each half into a 3 x 15 log. place on parchment lined cookie sheet. Brush with beaten egg white. Sprinkle with course sugar. Bake at 350 for 25 min. Cool for 15 min. Carefully remove each log to cutting surface and slice diagonally along log. Set each piece upright on cookie sheet and bake at 275 for 45 min. If desired , melt chocolate chips (white or milk) and drizzle.

You can always change up the nuts, fruit and kinds of chocolate. Make them with what you like. I have used chocolate covered cherries, cranberries and pistachios, chocolate covered pomegranate, and others.