Peanut Brittle

This recipe, adapted from Williams Sonoma, worked very well.

1 1/2 cups sugar
3/4 cup light corn syrup
3 Tbs. water
1 tsp. vanilla extract
3 Tbs. unsalted butter
1 tsp. baking soda
1 1/2 cups salted peanuts

Line a cookie sheet with a Silpat liner.
In a pot over medium-high heat, combine the sugar, corn syrup, water and vanilla. Stir until the mixture starts to boil. Cover and boil for 3 minutes. Uncover and brush the inside of the pan with cold water. Cook until a candy thermometer registers 280ºF, 12 to 15 minutes more.
Remove the pan from the heat and add the butter, stirring until it melts. Return the pan to the heat and cook, stirring occasionally, until a candy thermometer registers 300ºF, 7 to 10 minutes.

Working quickly and carefully, remove the pan from the heat and add the baking soda, stirring constantly until incorporated. Stir in the peanuts. Pour the brittle onto the prepared cookie sheet and spread evenly. Let cool, then break into small pieces. Makes 3 to 4 cups.

Bittersweet Chocolate Sauce

1 1/2 c high quality chocolate
¾ c heavy cream
1/3 c 2% milk
6 tbs brown sugar
6 tbs sugar
Mix in sauce pan.  Boil on medium heat, then reduce heat to low.  Cook for 10-15 minutes.  Cool for 10 minutes, save or serve on vanilla ice cream!

Blue Cheese Coleslaw

1 c olive oil mayo
2 tbs apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbs mustard
3 shredded cabbage
1 c blue cheese crumbles


Mix together all bu the lat two ingredients in a bowl briskly with a fork.  With a spatula, stir in the cabbage and blue cheese.  Refrigerate for several hours.

Vegan Chocolate Mousse

1 package soft tofu
10 ounces unsweetened chocolate
1 c agave nectar
1 tsp salt
2 tsp vanilla extract


Puree tofu in food processor.  Melt chocolate over low heat with constant stirring.  Add agave nectar, salt, and vanilla to sugar and stir well.  Process into tofu.  Chill in serving bowls.

Creamy Horseradish Meatloaf

1 lb of the meatloaf base
1 onion, diced
2 tbs garlic
3 tbs creamy style horseradish
¼ sour cream

Carmelize the onions by cooking over medium high heat in olive oil for 30-40 minutes.  Mix all ingredients together.  Shape into a loaf and bake at 350 for 50-60 minutes on a broiler pan (or put aluminim foil on a wire rack on a cooking sheet and perforate it several times).

Increase the amount of horseradish for more kick!

Creamy Mustard Lentils

1 c cooked lentils
1 onion
½ c white wine vinegar
3 tbs mustard
¼ c sour cream

Saute onion for 20 minutes.  Add garlic salt and white wine vinegar.  Mix in mustard and sour cream.  Mix in lentils.  Great with sausages.

Pan Seared Scallops

Thawed a bowl ful of scallops.  Seasoned with pepper and garlic salt.  Heat olive oil on high (8) and cook scallops 2 minutes on either side.
These were fantastic with rice and a little coconut lime dressing.