Cranberry Biscotti

Today's post is a Cranberry Biscotti recipe that I got from my recipe book called "The Kitchen" The Four Sisters Inn. A few years ago I vacationed in Monterey California and stayed at the Gosby House Inn and purchased their cookbook.

Cranberry Biscotti
Ingredients:
13/4 cups flour
1/4 tsp sea salt
1 tsp baking powder
1/4 cup light olive oil
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp pure almond extract
2 large eggs
1/2 cup dried cranberries
1 1/4 cups unblanched almonds, coarsely chopped

Preheat oven to 300 degrees
Line a large baking sheet with parchment paper.

Whisk together the flour, salt, and baking powder. In another bowl mix together the olive oil, sugar, extracts and eggs. Mix well. Stir in flour mixture until well combined and then fold in cranberries and almonds.

Wet both hands with cool water and divide dough into halves. Roll dough into two 10-12 inch logs.

Bake for 25-30 minutes until tops of logs are light brown and beginning to crack. Remove baking sheet from oven and let cool for 10 minutes. Reduce oven temperature to 275. Cut logs on the diagonal 3/4 thick. Lay biscotti cut side down and bake for 20 minutes. Or bake for 10 minutes, remove baking sheet from oven and turn over biscotti so that the other cut side is down on the sheet. Bake for another 8 minutes.

Remove baking sheet from oven and let biscotti cool on the sheet.

Recipe courtesy of Gin Yang, fan of Four Sisters Inn.

Spicy Cole Slaw

There are a ton of variations to this salad. Add more add less, little bit of this a little bit that... LOL
A terrific salad that tastes better after a few days too!

Enjoy,



















INGREDIENTS:
3 cups shredded cabbage
1/2 onion diced
1 red bell pepper diced
1 carrot shredded
1 tbsp. chopped fresh cilantro or parsley
1/3 cup olive oil or your preference ( I like grapeseed oil)
3 tbsp. apple cider vinegar
pinch of stevia or 1 tbsp. sugar
1/2 tsp cayenne pepper
salt and pepper to taste

DIRECTIONS:
Toss first five ingredients together in a large bowl.  In a small bowl, whisk together the oil, vinegar, sugar or stevia, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss. Cover and refrigerate for at least an hour.

Quinoa with Broccoli and Cheese

Quinoa is a grain that has been cultivated in the Andean mountain areas of South America for over five thousand years; referred to as 'mother of all grains'. Quinoa supplies one of the most nutritious forms of complex carbs in the world, which are necessary for building muscle and a toned body. (I wish!)  Quinoa is a great source of complete plant protein that contains all essential amino acids the body requires as the building blocks for muscle. Compared to other grains, such as wheat, quinoa is higher in minerals, including calcium, phosphorus, magnesium, potassium, iron, and the antioxidant minerals copper and manganese. Quinoa is rich in fiber  which helps elimination of toxins and keeps your digestive tract cleansed. And quinoa is gluten free! As with all grains be sure to eat a green salad beforehand.
reference from The Beauty Detox Foods by Kimberly Snyder, C.N.

Recipe
adapted from closetcooking.com

Ingredients:
1 cup quinoa
1 1/2 cups of vegetable broth
2 cups broccoli, chopped
1 cup cheddar cheese, shredded ( I prefer raw unpasteurized goat cheese)
Pinch of salt (optional)
Pepper to taste

Directions:
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered for 15 minutes. Add chopped broccoli push the broccoli down into the quinoa with a fork. Cook for another 5 minutes. Mix in the cheese, let it melt and season with salt and pepper.

















So good!

Chicken Fettuccine

Quick, easy and impressive!

What you will need...

4 oz dry fettuccine pasta
2 cups chopped cooked chicken
2 tbsp Italian dressing
1 tbsp balsamic vinegar
6 oz fresh button mushrooms, quartered
1 large can diced tomatoes
1/4 cup softened cream cheese
salt and pepper to taste
2 tbsp fresh basil
2 tbsp parmesan cheese

Cook pasta until al dente. Drain well and set aside. In skillet heat olive oil and cook mushrooms for about 10 minutes. Add chicken, dressing, vinegar, tomatoes. cream cheese, basil, salt and pepper. Stir and cook for about 10 minutes. Add fettuccine and toss together. Sprinkle with parmesan cheese to serve!

Delish!

Sex In A Pan!

Rich and Delicious

What you will need...

Crust

1/2 cup margarine or butter

1 cup flour

1/4 cup white sugar

Cream Cheese Layer

2 Pkgs cream cheese (at room temperature)

1/2 cup confectioner's sugar

2 cups whipped cream

Pudding Layer

3 cups milk

1 package 6oz instant chocolate pudding

1 package 6oz instant vanilla pudding

Topping

1 cup cold whipping cream

2 tbsps instant hot chocolate powder

Instructions:

Preheat oven to 340 F

In bowl use a pastry cutter to blend butter, flour and sugar until mixture resembles fine crumbs. Press mixture into a square 10x10 pan. Bake for approx. 20-25 minutes or until crust is lightly browned. Let crust cool.

In a mixing bowl, beat cream cheese and confectioners sugar until smooth and creamy. Gently stir in whipped cream until combined., then spread mixture over cooled crust.

In a clean mixing bowl pour in milk and beat in both puddings until mixture is smooth and thickened. Spread pudding layer over cream cheese layer

In clean bowl, pour in whipping cream for topping and whip to soft peaks. Lightly spread over pudding layer and sprinkle top with hot chocolate powder. Refrigerate dessert for at least 1 hour before serving.

This recipe makes lots! I halved the recipe and still made it in a 10x10 baking dish!

Delicious!!!!!!!!


Thanks for stopping by!!