Baked Macaroni and Cheese (vegan) By Chef Chloe Coscarelli

Ingredients

• 1 pound elbow macaroni or piccolini
• ¼ cup vegan margarine
• 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
• 3 cups soy, almond, or rice milk
• ½ cup nutritional yeast
• 2 tablespoons tomato paste
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon agave
• 2 tablespoons seasoned bread crumbs

Procedure

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste (I added a little black pepper) and stir in lemon juice and agave. Toss the noodles with the sauce and transfer to the prepared pan.

Sprinkle bread crumbs on top of the pasta and bake for 30 minutes or until the top is lightly browned and crisp. Remove from oven and let rest for 5 minutes before serving.

Recipe by Chef Chloe Coscarelli, and can be found in the cookbook Chloe's Kitchen available from amazon. Find the cookbook and many more in my amazon widget in the upper right hand corner of this blog. Photos by Laura Spear 

Cracker Barrel Holiday Strata

1 pkg. (411 g) frozen puff pastry, thawed
1 lb. (500 g) sliced ham
1 pkg. (300 g) Cracker Barrel Cheddar Cheese, shredded
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 medium red pepper, cut into strips
6 eggs

*optional add 100g  shredded swiss cheese to the shredded cheddar cheese*

PREHEAT oven to 400°F. Roll out two thirds of the pastry. Place on bottom and up side of 9-inch (23-cm) springform pan, letting excess pastry hang over side of pan.

LAYER half each of the ham, cheese, spinach and peppers in prepared pan; repeat layers. Beat eggs lightly with wire whisk or fork. Remove 3 Tbsp. of the eggs; set aside for later use. Pour remaining eggs over ingredients in pan. Roll out remaining pastry to 10-inch circle; place over ingredients in pan. Crimp top crust to bottom crust to seal edges; cut slits in top crust to allow steam to escape. Brush with reserved eggs.

BAKE 45 min. or until pastry is golden brown and filling is set in centre.

Recipe by Kraft foods, Photo by Patty O'Hearn Kickham

Roasted Turkey with Fried Pecan-Bourbon Glaze

Ingredients
Turkey:
4 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired

Glaze:
2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon

For the turkey:
Directions

Preheat oven to 375 degrees F.
In a small mixing bowl combine all ingredients

Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.

Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe and photo by Paula Deen

Roasted Turkey with Maple Cranberry Glaze

Ingredients
Turkey:
8 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 (15-pound) turkey
Stuffing, if desired

Glaze:
3 tablespoons butter
1 (12-ounce bag) cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Turkey:
Directions
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients together and store in an airtight container for up to 6 months.
Recipe by Paula Deen, Photo by Laura Spear

Crispy Rice Easter Egg Pops

This looks like a great treat for Easter!



Ingredients



3 tablespoons butter

1 (10 oz.) package, marshmallows

6 cups rice cereal

12 candy sucker sticks (available at your local

crafts store)

1 bag white candy coating disks (available at

your local crafts store)

1/2 bag pink candy coating (available at your

local crafts store)

assorted candy for decoration



Steps



In a large saucepan over low heat melt butter. Add marshmallows and stir until melted. Remove from heat and stir in rice cereal until well coated. Spray your hands with a non stick cooking spray and divide the mixture into 12 pieces. Form each piece into an egg shape. Place on wax paper to set.



When partially set, place a candy sucker stick in one end going 1/2" into the bottom of the egg. Allow to set completely. Melt white candy coating disks in a microwave proof bowl on high for 1-2 minutes, stirring every 20 seconds until smooth. Dip each crispy rice egg pop in the white candy coating until completely covered. Allow excess candy coating to drip off. Dry standing up.



Paula's Note: I used the underside of my egg carton and just punched small holes in it. You could also use a piece of styro-foam.



When white candy coating is dry, prepare the pink candy coating as you did the white and dip just one half of each egg into the pink. You will now have a white half and a pink half. Allow to dry. Now the fun begins. decorate your eggs with anything you want. Have fun. Use a little of the melted candy coating to act as your "glue" when applying decorative candies.



These are great Easter Ideas from Family Fun Magazine, Food Network, and Taste of Home.

Easter Nest Torte

Easter Nest Torte

Ingredients


1/2 cup butter, softened

1/2 cup sugar

2 eggs

1/2 cup all-purpose flour

1/3 cup baking cocoa

1 teaspoon baking powder

1/4 teaspoon salt

8 ounces semisweet chocolate, melted



FILLING:

1/4 cup sugar

1 teaspoon cornstarch

1-1/4 cups 2% milk

3 eggs, lightly beaten

1 envelope unflavored gelatin

3 tablespoons cold water

7 ounces semisweet chocolate, chopped

1-1/4 cups heavy whipping cream

20 to 30 small candy Easter eggs

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.

Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.

From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.

Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. "twigs;" set aside.

For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.

In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate "twigs" around top of cake to create a nest. Arrange candy eggs in center. Yield: 12-14 servings.





These are great Easter Ideas from Family Fun Magazine, Food Network, and Taste of Home.

Peanut Butter Easter Eggs

Peanut Butter Easter Eggs

Ingredients


1/2 cup butter, softened

2-1/3 cups confectioners' sugar

1 cup graham cracker crumbs

1/2 cup creamy peanut butter

1/2 teaspoon vanilla extract

1-1/2 cups dark chocolate chips

2 tablespoons shortening

Pastel sprinkles

Directions

In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.



These are great Easter Ideas from Family Fun Magazine, Food Network, and Taste of Home.

Peanut Butter Balls

Ingredients


1 cup butter, softened

1 cup crunchy peanut butter

2 tablespoons vanilla extract

3-1/2 cups confectioners' sugar

2 cups graham cracker crumbs

2 cups chopped walnuts

2-1/2 cups (15 ounces) semisweet chocolate chips

4 teaspoons shortening

Chopped nuts or sprinkles

Directions

In a large bowl, cream the butter, peanut butter and vanilla. Add confectioners' sugar. Stir in the cracker crumbs, and walnuts. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.

In a deep glass measuring cup or bowl, combine the chocolate chips and shortening. Microwave until melted, stirring every 15 seconds; stir until smooth.

Dip balls into melted chocolate; shake off excess. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator. Yield: about 7 dozen.


These are great Easter Ideas from Family Fun Magazine, Food Network, and Taste of Home.

Easter Bunny Pancakes

Easter Bunny Pancakes

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 teaspoon of vanilla
1 egg

3 tablespoons butter, melted

Butter, Syrup, Powdered sugar for topping (all optional)

Directions

1.In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg, and melted butter; mix until smooth.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
 
After the pancakes are done I use a bunny shaped cookie cutter to make the pancake. I sprinkle the pancake with powdered sugar and then add butter and sryup.

Easter Jelly Bean Cake

Easter Cake and or Cupcakes

Ingredients


1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

2.In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
 
 
I made a one layer cake and some cupcakes with the mix. If you are making just the cake do two layers and put frosting in the middle.
 
I decorated the cake with cream cheese frosting (store bought), mini jelly beans and sprinkles.

Spiral Glazed Ham

Ingredients

• 1 Spiral Ham
• 2 cups honey, for glazing ham
• 2 tablespoons Toasted Spice Rub, recipe follows
• 1 tablespoon thyme, chopped fine
• 6 celery stalks

Directions

Preheat oven to 425 degrees F. Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup (1-ounce) pure California sweet chili powder

2 tablespoons kosher salt

2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Photo by Laura Spear