Pizzelles

The beautiful, traditional Italian Christmas cookies look as good as they taste!

3 eggs, beaten
3/4 cup sugar
3/4 cup melted butter
1 1/2 cup flour
1 tsp baking powder
2 tsp water
1 tsp anise seed or lemon peel oil

Mix in order then drop by rounded tablespoons onto a hot pizelle iron.  Cook til slightly brown.  Let cool.  May be dusted with powdered sugar.

Rocky Road Fudge

1-12 oz package semi-sweet chocolate chips
1-6oz package butterscotch chips
1/2 cup of butter
1 cup extra crunchy peanut butter
1- 10 oz bag of minimarshmellows

Melt chips, butter, and peanut butter in saucepan over low heat, stirring frequently.  Remove from heat and let sit for a few minutes to cool to lukewarm.  Add 1/2-1 package of minimarshmellows.  Spread on 9x13 pan and let harden.  Cut into bitsized pieces.

Sweet Potato Casserole

Potatoes:

2 lbs sweet potatoes, peeled and chopped
1/4 cup of milk
3 TBL butter
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
Cooking spray

Topping:

1/3 cup all purpose flour
2/3 cup packed brown sugar
1/8 tsp salt
2 TBL melted butter
1/2 cup pecans

1.  Preheat oven at 350
2.  Place potatoes in a dutch oven; cover with water.  Bring to boil.  Reduce heat and simmer 20 minutes or until tender.  Drain.  Cool, 5 minutes.
3.  Place potatoes in large bowl: and milk, butter, salt and vanilla.  Beat with a mixer at medium speed until smooth.  Add eggs; beat well.  Pur poptao micture int a 13x9 inch baking pan coated with cooking spray.
4.  To prepare topping, combine flour, sugar and slat.  Stir in 2 TBL of melted butter.  Sprinkle mixutre over potates; arrange pecans evenly over top.  Back at 350 for 25 minutes or until golden brown.  Broil casserole for 45 seconds until top is bubbly.

Dr. Nichols Black Bean Chili Verde

2lb ground turkey                                                                            1 ½ tsp sea salt

1 Tbl olive oil                                                                                      1 bay leaf

2 Poblano or Anaheim peppers, diced                                    1 can (28 oz) tomatillos, drained & chopped

1 medium onion, chopped                                                           1- 4oz can diced green chilies

1 tsp ground coriander                                                                  2-3 Serrano chilies, seeded and chopped

1 Tbl ground cumin                                                                          2 cups chicken broth

1 tsp cayenne pepper                                                                    3 cups canned black beans, drained

1 tsp dried oregano

 

Optional toppings

Chopped cilantro

Sliced green onion

Crumbled queso fresco

Sour cream

 

1.        In a large pot, brown turkey meat over medium-high heat (may need a bit of olive oil).  Drain

2.       In the same pot heat olive over medium heat and sauté peppers and onions until soft.  Add browned turkey, coriander, cumin, cayenne, oregano and salt.  Stir well to combine.  Add remaining ingredients except black beans, reduce heat and simmer, uncovered 45 minutes.

              Gently stir in beans and cook for another 30 minutes.  Garnish individual bowls with toppings