Christina's Cinnamon Crinkle Cookies

Source unknown

 

1/2 c butter, softened

1/2 c shortening

1 c sugar

1/2 c packed brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp almond extract

1 tsp orange extract

2 1/2 c all-purpose flour

1 TBSP cinnamon

2 tsp baking soda

2 tsp cream of tartar

2 tsp ground nutmeg

2 tsp grated orange peel

1 tsp grated lemon peel

1/2 tsp salt

 

In large mixing bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts.

 

Combine flour, cinnamon, soda, cream of tartar, nutmeg, peels, and sald. Gradually add to creamed mix.

 

Roll into 1 inch balls and roll in granulated sugar. Bake @ 350 degrees 10-12 minutes or until lightly brown.

Christina's Lamb and Plum Stew

from spinachtiger.com

• 4 pound leg of lamb (or use 2 pounds lamb stew meat)
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely fresh thyme
• 2 teaspoons finely chopped fresh parsely
• ½ cup all-purpose flour
• 4 tablespoons grapeseed oil or canola oil
• 4 cloves garlic, minced
• 2 large onion, sliced into long slivers about ¼ inch wide
• 2 cups diced celery
• 1 bottle beer (see note)
• 4 cups beef stock
• 12 ounces of dried plums
• 2 large sprigs of rosemary
• 4 sprigs fresh thyme
• handful fresh Italian Parsley
• 2 cups diced carrots
• 3 potatoes, cubed

1. Trim fat and any grizzle off of the lamb. Cut into two inch cubes.
2. In a shallow bowl add the finely chopped herbs to the flour.
3. Season the meat with salt and pepper.
4. Dredge the lamb in the herb-flavored flour.
5. Heat a heavy pan with enough oil to brown lamb.
6. You may have to do several batches so the lamb browns easily. Don't crowd pan.
7. Slice onions into long slivers. Heat a dutch oven or large sauce pan with oil. Add onions and mix cook over medium heat for about five minutes until softened. Add in celery.
8. Add in garlic. Mix well. Add meat back in.
9. Add in ½ cup of beef broth. Add in 1 bottle of porter beer. Cook down for about five minutes. Add remaining beef broth.
10. Add in dried plums (seeded and cut in half, which is how they are often purchased)
11. Cover and place in oven at 350 degrees for 1½ hours.
12. Add in chopped carrots and potato and cook until potatoes and carrots are soft.
13. Remove herbs. Taste and season with salt and pepper if necessary.
14. Serve over wild rice or as is.

Christina's Sugar Cookies

1 c butter
2 c sugar
2 t vanilla
2 eggs (note: eggs are optional--they still taste great without them)
5-6 c flour
2 t baking soda
1 t salt
1 c sour cream

Cream butter and sugar. Add eggs and vanilla. Blend dry ingedients with a fork and add wet to dry. Also add sour cream. Wrap in plastic wrap and refrigerate about 1 hour or until firm. Roll dough out to about 1/4 inch think and cut out shapes as desired. Bake at 350 for 10 minutes on an ungreased cookie sheet.

Christina's Zucchini Relish

4-41/2 lbs (about 10 cups, grated) zucchini squash

2 medium onions

1 sweet red pepper

2 Tbsp salt

2 cups sugar

1 cup vinegar

1 cup water

2 tsp celery seed

1 tsp ground turmeric

1 tsp ground nutmeg

Cut up vegetables; grind in food chopper, using coarse blade.

Add salt.

Cover; refrigerate overnight.

Rinse in cold water.  Drain well.

In 4-5 qt. kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and 1/8 tsp pepper.

Bring to boil.  Cover; boil gently for 10 minutes; stir often.

Ladle hot mixture into hot, clean pint jars; leave ½ inch headspace.

Prepare lids according to manufacturer’s directions.

Wipe jar rim.

Adjust lid. Process jars in a steam canner or boiling water bath 15 minutes (start timing when steam comes out of vents or water returns to boil).

Makes 4 pints.

Christina's Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

from Mel's Kitchen Cafe

• 2 teaspoons canola or coconut oil
• 1 small yellow onion, chopped
• 1 clove garlic, finely chopped
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons red curry paste, more to taste, if needed
• 2 teaspoons light brown sugar
• 1/2 teaspoon salt
• 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups
• 4 cups low-sodium chicken broth
• 1 (14-ounce) can coconut milk
• 1 pound large shrimp, peeled and deveined, if needed (can also use chicken)
• 1/4 cup chopped fresh cilantro
• 6-8 ounces brown or white rice noodles, cooked according to package directions
• Lime wedges, for serving

1. In a 4- to 5-quart pot, heat the oil over medium heat until hot and rippling. Add the onion, garlic and ginger. Cook, stirring frequently, until fragrant and the onion is translucent, about 5 minutes. Take care not to let the garlic and ginger burn.
2. Stir in the curry paste, sugar and salt and cook for 1-2 minutes longer.
3. Stir in the squash, broth and coconut milk and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 20 to 25 minutes. Add additional broth during the cooking time if you want the soup more soupy and less thick.
4. Stir in the shrimp and simmer just until cooked through, about 2 minutes. Stir in the cilantro and add additional salt and/or pepper to taste, if needed. Serve immediately over cooked rice noodles with lime wedges for garnish.

Christina's Eggplant Parmesan Burgers

adapted from Annie's Eats

• 2 large eggplants (about 2 lbs.), peeled and cut into 1-inch cubes
• Kosher salt
• 2 cups panko
• ½ cup grated Parmesan cheese
• 2 tbsp. minced fresh parsley
• 2 tbsp. minced fresh basil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 2 eggs, lightly beaten
• 2-3 tbsp. olive oil
• Marinara sauce (about ¾ cup)
• Sliced mozzarella cheese
• hamburger buns

• Bring a large pot of salted water to boil.  Add the eggplant to the pot and cook, stirring frequently to make sure the eggplant cubes all get submerged. Cook until the cubes are softened, about 8-10 minutes.  Drain in a colander and let cool.  Once cool enough to handle, spread between layers of clean kitchen towels or multiple layers of paper towels and press out as much excess liquid as possible.  Once the eggplant is drained, transfer to a cutting board and chop finely.

• Transfer the chopped eggplant to a large bowl.  Add the panko, Parmesan, parsley, basil and garlic to the bowl.  Stir in the eggs.  Season to taste with salt and pepper.  Form the mixture into six patties.
• Preheat the oven to 450˚ F and line a baking sheet with foil or parchment paper.  Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.  Add the patties to the skillet and cook, turning once, until the burgers are browned on both sides.  (Add the additional 1 tablespoon of oil when you flip the burgers, if necessary.)  Remove the pan from the heat and transfer the patties to the baking sheet.  Top each patty with a few tablespoons of marinara sauce and a layer of sliced mozzarella.  Place the baking sheet in the oven and bake about 3 minutes or until the cheese is melted.  Assemble with burger buns and any other desired toppings.

Christina's Pastrami

• 3 quarts water
• 1 cup coarse kosher salt
• 1/4 cup pink curing salt
• 1 cup granulated sugar
• 1/2 cup firmly packed light or dark brown sugar
• 1/4 cup honey
• 2 tbsp pickling spice
• 1 tbsp whole coriander seeds
• 1 tbsp whole yellow mustard seeds
• 4 cloves garlic, minced
• 3 - 4 lb beef brisket

SPICE RUB INGREDIENTS

• 1/4 cup ground coriander
• 2 tbsp freshly ground black pepper
• 2 tbsp smoked paprika

YOU WILL ALSO NEED

• large stockpot, 2 gallon container with lid or two 1 gallon containers, 12 by 15 inch roasting pan with rack

Prep Time: 120 Hours

Cook Time: 3 - 4 Hours

Servings: 3 - 4 lbs pastrami

• To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.
• Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool. We divided the brine evenly between two separate containers so that it would fit in the refrigerator.
• Trim the fat from the brisket until the fat layer is about 1/4 inch thick.
• Submerge the brisket in the cooled brine.
• Allow the brisket to brine in the refrigerator for 5 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.
• To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down.
• To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours.
• Preheat the oven to 300 degrees with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminum foil.
• Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound or 3-4 hours total.
• Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart. Keep tightly wrapped in aluminum foil or plastic wrap in the fridge for up to 1 week or in the freezer for up to 6 months.

Christina's Orange Rhubarb Chutney

10 whole black peppercorns
1 Tbsp mustard seeds
1 Tbsp pickling spice
4 Tbsp grated orange zest
2/3 cup fresh orange juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar
3-1/2 cups cider vinegar
3 cups chopped onion
1-1/2 cups raisins
2 Tbsp finely chopped garlic
2 Tbsp finely chopped gingerroot
1 Tbsp curry powder
1 tsp ground allspice

Directions:

1.) TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
3.) ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
4.) PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Christina's Vanilla Bean White Chocolate Cheesecake

• Crust:
• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 6 tablespoons butter, melted
Cheesecake:
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted
Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• vanilla bean seeds, scraped from one pod
• 
  

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate mousse over the cooled cheesecake.
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).

Christina's Pulled Pork

adapted from hometoheather.com

• 2-3 pound pork roast
• 1 onion – sliced
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 1 tbsp chili powder
• 2 tsp garlic powder (or a few teaspoons minced garlic)
• 2 tsp black pepper
• 2 tbsp vinegar
• 2 tsp mustard powder (you could squirt in some dijon or even yellow if you don’t have powder on hand)
• 1 tsp – 2 tbsp Louisianna Hot Sauce (optional)
• 1/2 tsp liquid smoke (optional)
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp oil

Place sliced onion in bottom of crock pot.  Place pork in cooker. Mix all other ingredients and pour over the top.

Cook on low for 8 hours (at the 1/2 way point I turn the meat in the juices)  At the 7.5 hour point I pull out the meat and shred it.  Put it back in your slow cooker to mingle with the sauce while you get the rest of your dinner ready. 

Can also sautee onion and garlic in oil and add rest of ingredients to make sauce and then boil/simmer meat for a few hours. Serve on buns with cole slaw.

Christina's Cole Slaw

adapted from Bobby Flay

1 large head green cabbage, finely shredded
2 large carrots, finely shredded
1/2 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white or red wine or apple cider vinegar
1 tablespoon dry or prepared Dijon mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Christina's Mom's Birthday Cake

We make this every year for my mom's birthday.

Cake

1 package Dark Chocolate Cake Mix
1 C. water
1/2 C. sour cream
1/3 C. oil
3 eggs

Whipped Cream Frosting

3 C heavy whipping cream
3 TBSP powdered sugar
1/3 C strawberry (or raspberry) preserves, jam or jelly
1 pint (2 C.) fresh strawberries or raspberries, chopping 1 cup and leaving the rest whole

Preheat oven to 350 degrees.

Grease and flour 2 9-inch round cake pans. In large bowl combine all cake ingredients and mix at low speed until moistened and then beat 2 minutes at highest speed. Pour into cake pans and bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes and then remove from pans to cool completely.

Beat whipping cream until soft peaks form. Add sugar and beat until stiff peaks form.

In medium bowl, combine 1 cup of fresh fruit with preserves. Fold in 2 cups of whipped cream.

After cakes have completely cooled, cut them horizontally so that you have 4 equal cake rounds. Place one on serving plate and top with 1/3 of cream/preserves mixture. Repeat with 2 more layers and then place the last layer of cake on top. Frost around the entire cake with the remaining whipped cream. Decorate with remaining fruit and any other desired toppings like chocolate chips, shavings or syrup.

Can be made a day in advance and kept in fridge until serving.

Christina's Baked Ziti

from my mom

16 ounces uncooked ziti
3 C (28 oz) spaghetti sauce, divided
1 3/4 C (15 oz) ricotta or cottage cheese
2 C (8 oz) mozzarella cheese, grated
1/4 C fresh parsley or 1 TBSP dried parsley
1 egg
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3 TBSP grated Parmesan

Preheat oven to 375.

Cook pasta. Stir everything except half of sauce and Parmesan into large bowl. Add pasta. Place in 9x13 pan. Cover with sauce and Parmesan. Bake for 30 minutes or until bubbly.

Christina's Fried Chickpea Salad

adapted from 101 Cookbooks blog

1 tablespoon clarified butter, olive oil, or coconut oil
2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
1 cup of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1/3 cup plain yogurt
1 1/2 teaspoons Indian-style curry powder
1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped 

Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool, make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.

Can serve over rice or as a stand-alone salad.

Christina's Sweet and Sour Citrus Stir Fry

adapted from Our Best Bites

Sauce

2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
5 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated

Stir-Fry1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking)
1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli)
1 red, orange, or yellow bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

In a large pan, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and set aside.

Season the chicken with salt and pepper. Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice. Makes 4 servings.

Christina's Crock Pot Sesame Beef and Broccoli

from bsrecipes.blogspot.com

1 pound boneless beef chuck roast, sliced into thin strips
1/2 cup water
1 tsp beef bouillon
1/2 cup soy sauce
1/3 cup brown sugar
2 TBSP sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
1 TBSP sesame seeds
Hot cooked rice

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli and sesame seeds to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Christina's Pumpkin Cream Puffs

from The Prairie Homestead

 

Puffs:
1/2 cup butter
1 cup boiling water
1 cup unbleached, all-purpose flour
1/4 teaspoon sea salt
4 eggs

Filling:
3/4 cup heavy cream
1/4 cup pumpkin puree
2 teaspoons pumpkin pie spice
1/4 cup maple syrup
1 teaspoon vanilla extract

Bring the water to a boil and add in the butter and salt. Once the butter is completely melted, add the flour all at once.

Cook and stir the flour/water mixture until it forms a ball. Remove from the heat and let it cool for several minutes. Add the eggs, one at a time. Stir in egg into the mixture very thoroughly before adding the next. Allow the dough to almost become “dry” between each addition. Don’t rush the eggs. 

Drop the egg mixture mounds on an ungreased baking stone or sheet. I usually get 10-12 puffs from this recipe, depending on what size you would like. Bake in a 400 degree, preheated oven for 30 minutes or until they are golden brown and gorgeous

Allow them to cool until you can pick them up without saying “ouch”. This is a great time to make the filling.

In a mixing bowl or stand mixer, combine the cream, syrup, vanilla, and spice. Whip it until it forms stiff peaks. Fold the 1/4 cup of pumpkin into the whipped cream. Now prepare to stuff your puffs.

Depending on your puff consistency, you may or may not have to gut the puffs. If they are dense, you’ll need to cut or break them in half and gently scoop out the “innards. Put the filling in and put the "lid" on top. Eat same day.

Christina's Pistachio Marzipan Truffles

source unknown (maybe about.com?)

• 10 oz shelled pistachios, preferably raw
• 7 oz (1 3/4 cups) powdered sugar
• 1/4 tsp salt, if using raw or unsalted pistachios
• 1 egg white, lightly beaten
• Green food coloring, optional
• 12 oz chocolate

1. Raw pistachios will give you the most vibrant green color, so use those if you can find them. They can be difficult to track down, however, so you can use toasted pistachios if that is what's available. Whichever type you choose, begin by placing your pistachios in the bowl of a food processor and pulsing them until they are finely ground. Remove a few tablespoons of ground nuts to use as decoration later.

2. Add the powdered sugar, and if your pistachios are unsalted, the salt. Process until everything is a very fine powder.

3. Add a quarter of the raw egg, and pulse the processor until it's completely incorporated. Add a little more of the egg, and pulse again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump around the food processor. It should have a texture similar to Play-Doh. You might not need to use the whole egg white, so go slowly in your addition of the white so that you don't end up with marzipan that is too sticky.

4. If you want to increase the green color of your marzipan, add a drop or two of green food coloring and knead it in until the color is even.

5. Pinch off small balls of marzipan and roll them between your palms until they are round, then place them on a baking sheet lined with foil or waxed paper. Refrigerate them for 10 minutes.

6. While the pistachio marzipan balls are chilling, melt the chocolate or candy coating in the microwave until smooth or fluid.

7. Use forks or dipping tools to dip a marzipan ball into the melted chocolate, then place the dipped candy back on the baking sheet. While the chocolate is still wet, sprinkle the top with a bit of the reserved chopped nuts. Repeat until all of the pistachio marzipan balls are dipped.

8. Refrigerate the tray for 10 minutes to set the chocolate, then your Pistachio Marzipan is ready to eat! Store dipped candies in an airtight container in the refrigerator for up to a week.

Christina's Hot Fudge Sauce

adapted from Mel's Kitchen Cafe

• 1/3 cup sifted cocoa powder, Dutch process or regular
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/3 cup heavy cream
• pinch table salt
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cut into pieces
• 10-12 ounces semisweet chocolate, chopped
• 
  

1. In a heavy-bottomed medium saucepan, combine the cocoa powder, sugar, honey, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
2. Turn off the heat and whisk in the vanilla, butter and semisweet chocolate. Serve warm.
3. The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.

Christina's Pork Carnitas

adapted from Our Best Bites

3 1/2-4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)
2+ cups water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lime juice (about 1 lime)
2 tablespoons red wine vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves
1 orange

Easiest prep option: throw it all in the crock pot and cook on low for several hours. 

Place the oven rack in the lower middle position and preheat the oven to 300 degrees.

Trim the pork of excess fat and cut into 2″ chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.

Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.

Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.

Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).

Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.