"PIONEER WOMAN HOT FUDGE SAUCE" - served by Sonja

PIONEER WOMAN HOT FUDGE SAUCE

http://thepioneerwoman.com/cooking/hot-fudge-sauce/

INGREDIENTS:

1 Cup Unsweetened Cocoa Powder

1 Cup Sugar

1 Cup Heavy Cream

1 stick Salted Butter, cut into pieces

3 teaspoons vanilla

INSTRUCTIONS:

In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.

"CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN" - served by Sonja

CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN



SERVES SIX

INGREDIENTS:

1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:

Mix together the seasonings: sage, salt, peppr, and garlic.  Rub over the tenderloin.

Place 1/2 cup water in the slow cooker, followed by tenderloin. Cook on low 6-8 hours.

One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, and soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust, remove tenderloin from crock pot and place on aluminum line sheet pan, glaze, and set under broiler for 1-2 minutes, until bubbly and caramelized. Repeat 2-3 more time until desired crust is achieved.

Serve with remaining glaze on the side.

"HASSELBACK POTATOES" - served by Sonja

HASSELBACK POTATOES


INGREDIENTS:
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons grated fresh romano cheese
1 tablespoon seasoned dry bread crumbs

DIRECTIONS:
Preheat the oven to 425 degrees F

Peel the potatoes (optional)

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.  Place them in a bowl of cold water to prevent browning.

Put the potatoes cut side up on a baking sheet and brush on half of the butter, then season with salt and pepper.

Bake for 35-40 minutes in the preheated oven. 

Remove from the oven, and drizzle with remaining butter, making sure to get between all the slices.

Sprinkle Romano cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.

Return to the oven and bake an additional 20 minutes, or until nicely browned.

Our Best Bites Sweet and Savory Coconut Rice (served by Sonja)

2 cups white or jasmine rice
1 (14-ounce) can coconut milk
2 Cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cups chopped greens onions plus chopped green onion tops
black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a sauceplan and bring to a boil.  Turn heat to low and over for 20 minutes or until most of the liquid is absorbed. Allow to stand for 5 minutes. Add chopped green onion bottoms, black pepper (if desired) and additional salt if necessary.
Garnish with green onion tops and serve immediately.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones

Our Best Bites Orange Thai Beef Skewers (served by Sonja)

1 orange (zest and juice)
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 TBS honey
1 TBS sesame oil
1 tsp ground ginger
1 tsp coriander
4 cloves garlic
2-4 tsps Sriracha chili sacue (start with 2 tsp and add more to taste)
1 1/2 pounds flank steak

1. Zest the entire orange into a bowl. Cut the orange in half and juice the orange; add the orange juice to the zest
2. Whisk the soy sacue, vinegar, honey sesame oil, ginger, coriander, and garlic into the orange juice and zest. Add Sriracha to taste
3. Slice the steak against the grain into 1/4 inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak. Refrigerate for 4-8 hours.
4. Preheat grill. Thread the pieces of steak onto skewers that have been soaked for at least 30 minutes in a pan of water.  Grill over medium-high heat for 3-4 minutes and serve immediately as these cool quickly.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones

Our Best Bites Cheesy Garlic Bread Swirls (served by Sonja)

1 TBS active dry or bread machine yeast
1 1/2 cups warm water
1 1/2 TBS Sugar
1 tsp salt
3 TBS vegetable oil
1 egg, separated
4-5 1/2 cups flour, divided

1/2 cup real butter, no substitutes
1 1/2 tablespoons garlic bread seasoning
1 1/2 cups shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.
Add salt, vegetable oil, and egg yolk (set the white aside for later) and combine.  Add 3 cups flour and mix well until combined.  Add enough remaining flour to make a soft dough that barely sticks to your finger.  Knead, either by hand or in mixer for another 2-3 minutes.  Cover and let rise 1 hour and 45 minutes.

While the dough is rising, combine butter and garlic bread seasoning and set aside.

When the dough has risen, roll the dough into an 18X6 rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour. Smear garlic butter over the entire surface of the dough then sprinkle with mozzarella cheese.

Roll up the dough jelly-roll style and use dental floss to cut into 12 equal slices.  Place each in a muffin tin cup that has been sprayed with non-stick cooking spray. Cover with a clean cloth. Preheat oven to 350 degrees and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.  Be sure to keep a close eye on these during the last 10 minutes or so - once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press down; just lay it on top).

From Our Best Bites - Mormon Moms in the kitchen by Sara Wells and Kate Jones

Sonja's Cream Cheese Chicken Pie

Pastry for 2 crust 9 inch pie

1 can cream of chicken soup

1 8oz package cream cheese, softened

16 oz package frozen mixed vegetables

3 cups cooked diced chicken

In large bowl combine soup and softened cream cheese. Mix well.

Stir in vegetables and chicken and scoop into pastry lined pie.

Cover with top crust, seal, vent.

Cover edges with foil to prevent browning.

Bake at 425 for 35-40 minutes.

Remove foil halfway through baking.

Sonja's Frozen Lemon Cream

6 eggs, seperated

6 TBS lemon juice (1/3 cup)

1 cup sugar

2 cups whipping cream

1 box vanilla wafer cookies

Crumble box of vanilla wafers into fine crumbs. Place half in bottom of 9x13 casserole pan.

Beat whipping cream into soft peaks.

In a separate bowl beat egg whites until stiff peaks form. Beat in sugar a little at a time.

Add egg yolks one at a time.

Add lemon juice.

Fold in whipped cream.

Pour over vanilla wafer crust and spread evenly.

Add the rest of the crushed vanilla wafers and spread evenly.

Cover with plastic wrap.

Freeze overnight or until hard.

Cut into squares to serve.

Sonja's Fruit Dip

1 8 ounce package cream cheese, softened

1 jar marshmellow cream

Combine softened cream cheese and marshmellow cream until well blended. Serve with fresh fruit. This dip is addicting. You can also add 1 TBS orange juice and 1 tsp grated orange rind for a variation.