Darcy's Tzatziki Sauce

I'm getting ready to make this, so I thought I'd post it!

Tzatziki (Greek Yogurt and Cucumber Sauce)

Makes about 3 1/2 cups.

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Luscious Slush Punch

Luscious Slush Punch

2 1/2 cups of white sugar

6 cups of water

2 (3ounce) packages of strawberry jello

1 (46 fl ounce) can of pineapple juice

2/3 Cup lemon juice

1qt orange juice

2 - 2 liter bottles of Sprite

1. In a large saucepan combine sugar, water and jello. Boil for 3 minutes. Stir in pineapple juice and orange juice.

2. Divide mixture in half and freeze in two separate containers.

3. When ready to serve place contents of one container and stir in one bottle of Sprite until slushy.

Enjoy!

Avocado Cream Cheese Roll

I think that this was originally a Williams-Sonoma Recipe. It is tasty!

Avocado and Cream Cheese Roll

2 packages cream cheese (near room temperature)

4 Haas avocados

Onion flakes to taste

2 limes – for fresh juice

Chili powder to taste

Garlic powder to taste

2 cups crushed pork rinds, sesame seeds or chips


Mix juice from two limes, garlic powder, chili powder and onion flakes and let sit. This can also be done the night before.

Place the room temperature cream cheese between two sheets of parchment paper. Spread into a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet of paper.

Cut and pit the avocados into a bowl. Mash until mostly smooth, but with a few chunks for texture. Add the lime juice mixture and mix well.

Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of parchment paper, roll up the cream cheese to form a log.

Cover the entire roll with sesame seeds, crushed pork rinds or chips. Cover lightly with plastic wrap and refrigerate for at least 15 minutes before serving so the shape holds. The roll can be made ahead of time and refrigerated for a few hours and then set out for about 15 minutes before serving.

Serve with Tostitos or pita chips.

Darcy's Sherry Garlic Shrimp

Here's a recipe that I love that involves shrimp. It's yummy over rice or pasta with a nice side of a green veggie. (I had to write this up for someone, so I thought I would add it here since the work is all done.)

1 1/2 lb. large shrimp, shelled and deveined
1/2 cup olive oil
3 Tbsp. dry sherry
2-3 large cloves of garlic, minced
1/2 tsp. thyme crumbled
1/4 tsp. salt
1/8 tsp. red pepper
2 lemons, cut into wedges
4 parsley sprigs

Arrange shrimp in a single layer, slightly apart in a shallow baking dish.
Combine olive oil, sherry, garlic, thyme, salt, and red pepper. Pour over shrimp.
Bake in a preheated 400 degree oven for 4 minutes. Turn shrimp over and bake 4-6 minutes more. Shrimp will be ready when pink, firm, and barely opaque.
Serve with pan juices. Garnish with lemon wedges and parsley sprigs.*

*Sometimes we eat this without the lemon wedges and parsley sprigs, though it is nice to have those...

Peppermint Chocolate Cookies

Okay y'all, don't make these for the cookie swap - I'm bringing them this year!
My sister found these in Rachael Ray's Everyday Dec/Jan issue.

Peppermint Chocolate Cookies
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/2 cups confectioners sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 oz bars dark chocolate, finely chopped
1/2 tsp vegetable oil
2/3 cup finely crushed peppermint candy canes or candies


1. Using electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg.
In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about 1/3 at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch long cylinder; wrap tightly in the parchment and roll into smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350 degrees, line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3 inch thick rounds. Place about 1 inch apart on the cookie sheet; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine 2/3 of the chopped chocolate with the oil; microwave 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.


Makes 28 cookies, 25 min. pre (plus chilling and cooling), bake 20 minutes.

In the mood for pumpkin- Pumpkin Crunch

I am not overly fond of pumpkin pie, but when a girl at work made this recipe I was in food love. It is wonderful chilled or warm. Try it- you'll like it!

Pumpkin Crunch-

1 can (15 oz.) solid pack pumpkin
- 1 can (12 oz.) evaporated milk
- 1 1/2 cups sugar
- 3 eggs-
-4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. Yellow Cake Mix
- 1 cup margarine (melted)
- pecans (optional)
- cool whip
Grease bottom of 13"x9" pan. Preheat oven to 350.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans (optional).
Drizzle melted butterevenly over top.

Bake at 350 for 50-55 minutes or until golden brown.
Cool completely. Serve with cool whip. Refrigerate leftovers.

Brie and Brioche

General Notes

You have to start this recipe the night before (though total prep time is really not much for the end result). I usually start the dough late the night before, then it rests in the refrigerator until the next afternoon/evening. This is a delicious and really impressive dish to bring to a party; not something to count calories by either!

I did this using my 7 cup Cuisinart food processor, and almost burnt out the motor (well, I may have totally burned out the motor, I haven’t checked yet). The dough rose up and overflowed into the turning mechanism and gooped it up. If you have a larger size food processor, you could try that. Or, it seems safe to try it in a stand mixer with a dough hook. The consistency of the dough is what is important. You will know the dough has been mixed enough when it is elastic and smooth (it will still be a little sticky since there are lots of eggs and butter in the recipe).

You can find Brie in the Publix fine cheese case (or, Fresh Market). Note: I have used both the 13 oz. and the 7 oz. size; if you could find 9 oz. it would be perfect.

When you open the Brie, cut off the white stuff on the outside (the mold cover?) using a serrated knife.

This recipe is from the book 100 Great Breads by Paul Hollywood (thanks, Darcy! I love this book!).

Brioche Dough

2 1/2 cups white bread flour

scant 1/4 cup superfine sugar

1/2 oz package yeast

1 teaspoon salt

1/3 cup milk

3 medium eggs

generous 1 1/2 sticks butter, softened

Put the flour, sugar, yeast, salt, milk, and the 3 eggs in a food processor and process, using the blade, for about 5 minutes to a smooth dough. If mixing by hand, this will take 8 minutes.

Add the butter to the dough and mix for an additional 5 minutes in the mixer or 10 minutes by hand. Put the dough into a bowl, then cover and let stand in the refrigerator overnight.

Brie and Brioche Packages

1 quantity Brioche dough (see recipe above)

flour for dusting

9 oz Brie cheese

1 egg beaten, for eggwash

From September

Roll out the brioche dough on a lightly floured counter to about 1/4 inch thick. Place the cheese in the middle of the dough and fold the sides of the dough neatly onto the middle.

Turn the package over and brush the top with some of the eggwash, then place in the refrigerator for 1 hour.

Preheat the oven to 400 degrees. Line a baking sheet (with a Silpat or parchment paper). Brush the package with eggwash again, then, using the back of a knife, score a criss-cross pattern over the package. Place on the baking sheet and bake for 15 minutes, or until golden brown. Serve warm.