Deviled Eggs

From: The Better Homes & Gardens Cookbook.

Ingredients:
6 hard-boiled eggs
0.25c Mayo
1t Mustard
1t Vinegar
Paprika, to garnish

Directions:
Hard boil eggs.  Cool and dry eggs.  Cut eggs lengthwise.  Remove yolks and put in a bowl.  Smash yolks, and then add mayo, mustard, and vinegar.  Spoon yolk mixture into egg whites.  Sprinkle with paprika.  Voila!  Refrigerate.  

Hot Mama Grade: A

Hot Mama Notes: This is a tried & true recipe.  It is very tasty.  There are never any left.

NickFit's Tzatziki Sauce

Original Recipe at: http://nickfitaz.com/recipes/2015/5/14/nickfits-tzatziki-sauce

Ingredients

• 8 oz. Greek Yogurt (Strained Optional - More yogurt for more creamier sauce)
• 1 tsp Olive Oil
• 1 tsp White Vinegar
• 1/2 Cucumber, Skinned/Diced
• 1 tsp Fresh Chopped Dill 
• 1 Garlic clove, peeled/crushed
• 1/4 Small Lemon, Sliced/Juiced
• Salt & Pepper (to taste)

Directions

1. Mix olive oil, dill, vinegar, lemon, salt and pepper in a small mixing bowl and let sit.  
2. Pour Greek Yogurt and Cucumber into food processor or small blender and with contents in the small mixing bowl. 
3. Process/Blend for 30-40 sec. or until mixture looks fully mixed,  
4. After processing you may add more or less salt according to your sodium preference

Sweet & Creamy Pumpkin Fluff Dessert Dip

From: Lucas' Mom's Friend at their Kid Halloween Party

Ingredients:
1 tub Cool Whip
1 can Pumpkin
1 sm pkg Instant Vanilla Pudding Mix (powder) 
2T Cinnamon
1T Pumpkin Pie Spice

Directions:
Mix all ingredients together.  Serve with Gingersnap cookies, Gingerbread, or shortbread cookies.

Hot Mama Notes:  This dessert is FANTASTICALLY DELICIOUS.  I kept going back for more.  So good and SO EASY.  It looks like hummus... and then you taste it!  YUM.  I liked Triple Ginger Gingersnaps from Trader Joes.  I also put out shortbread cookie bars.

Hot Mama Grade: A+!


Pumpkin Pie Spice Ingredients:

From: http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie-spice 

3T Cinnamon
2t  Ginger, ground
2t  Nutmeg, grated/ground
1.5t Allspice, ground
1.5t Cloves, ground  

3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl.  Store the mixture in a clean small jar or spice container.

I halved this recipe, and still had some to spare. 

Greek Yogurt Chocolate Chip Cookies

Original Recipe at: http://www.heathersfrenchpress.com/2013/05/greek-yogurt-chocolate-chip-cookies.html

Ingredients

• 2 1/2 cups of flour 
  
  
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup of packed brown sugar
• 1/2 cup of sugar
• 2/3 cup of Greek yogurt
• 2 tsp vanilla
• 2 cups of chocolate chips

Instructions

• combine the flour, baking soda, and salt
• beat together the eggs and the sugars
• add the yogurt and vanilla
• gradually stir in the flour
• finally add the chocolate chips
• drop cookie dough {1 tbsp} onto a parchment lined sheet
• bake @375 for 9 - 11 minutes
• cool on rack

Hot Mama Grade: F

Hot Mama Notes: These cookies were AWFUL.  They taste blah.  They look blah.  They stuck to the pan so I couldn't get them off.  After 2 pans of sticking cookies, I added a bunch more flour (1 cup or more?) to get the cookie dough to be less sticky.  Then they were still no good.  Bunch of flour did not help.  I shall never try to make cookies with greek yogurt in lieu of butter again.  SUPER SUCK.

Pinterest FAIL.  

O Butter, Where art you? You shall not be forsaken again! Greek yogurt chocolate chip cookies = fail. What a waste of ingredients!

Creamy Avacado Dip

From: Nick of NickFit
Original Recipe at: http://nickfitaz.com/recipes/2015/5/18/nickfits-avocado-cilantro-creamy-dressing

 

Ingredients

• 1/2 California Hass Avocado
• 1/2 Lime Juiced
• 1/4 cup Cilantro
• 6-8 oz. of Greek Yogurt
• 1 tsp. White Vinegar
• 2 tsp. Extra Virgin Olive Oil
• Salt & Pepper to taste

Directions

1. Make sure Cilantro has no stems.  

2. Add all the ingredients into a small blender or food processor and pulse until creamy and ingredients look fully mixed. 

3. Add Salt and Pepper to enhance flavor to your liking.

I want to try this!!

Buttermilk Pancakes

From: Katie Gilchrist Schaeffer, on Facebook

Ingredients:

2c Flour
2t Baking Powder
2t Baking Soda
2T Sugar
2 Eggs
2c Buttermilk
2T Butter, melted
1T Vanilla
Pinch of Salt
~1c Milk Chocolate Chips, if desired.

Directions:

Beat eggs in bowl.  Add buttermilk and mix slightly.  Add all ingredients except flour.  Mix until just blended.  Add flour.  Do not overmix.  Mix in chocolate chips.  

Hot Mama Notes:  This is a very meaty pancake recipe.  It's more dense/heavy than it is light and fluffy.  It is a big hit with our family, and we make it often.  :)  YUM!

Hot Mama Grade: A 

Green Chile Enchilada Quinoa Bake

 From: Marla F.

Ingredients:
1 cup uncooked quinoa rinsed
2 cups water
1 tbls olive oil
1 small onion minced
3 garlic cloves minced
10 cups fresh spinach chopped
juice of small lime
1/2 tsp cumin
1/2 tsp chili powder
1/3 cup chopped cilantro
2 bottles of sprouts green enchilada sauce or 10 oz of other enchilada sauce
1/2 cup sour cream
4 oz green chiles
15 oz white beans drained and rinsed
2 cups mozzarella cheese
salt and pepper to taste


Directions: 
Preheat oven to 350 and grease 9x13 baking dish.
 
Add quinoa to water in saucepan and bring to boil over medium heat. boil 5 min then turn low and simmer about 15 min or until water is absorbed remove from heat and fluff with fork and set aside.
 
In a skillet, saute onion and garlic in oil until soft about 5 min then add spinach and cook about 5 min until shrinks down. add line juice and spices and cilantro.

in a large bowl add cooked quinoa, enchilada sauce, sour cream diced chilies, spinach, and white beans and add one cup of cheese stir gently

then pour in baking dish and spread evenly, top with remaining cheese cover with foil and bake 20 min remove foil and bake 10 to 15 until cheese is melted. remove and cool 10 min before serving.

Hot Mama Notes:  This is an excellent dish!!!  I can't wait to make it again soon!!  I don't know that the family loved it as much as me, but I really liked it.  Enough that I don't necessarily care that they don't! ;D  It is a bit labor-intensive however, not one of those 15 minute meals.

Hot Mama Grade: A

Nutella Brownies

Original recipe from: http://awesomecookingrecipes.com/2015/07/05/what-you-can-do-with-nutella/

Nutella Brownies = 1 c Nutella + 10 T flour + 2 eggs. 350F for 25 minutes. Yum. Pinterest FTW!  Garnish with chopped hazelnuts. :)

Hot Mama Notes: These were good, but nutella is expensive.  1 cup is a lot.  A 99-cent brownie mix is cheaper than using nutella, for sure, but it was good for the novelty factor.  I had wanted to try it, and I did.  It was tasty, but not fantastically delicious.  I probably won't make these again.  They do taste like nutella.  :)

Hot Mama Grade: B+

White Bean Chicken Chili

From: Costco Connection Magazine, September 2015
Original Recipe at: http://www.costcoconnection.com/connection/201509/u1=issues?pg=3#pg3

Ingredients:
3T Olive Oil
2c Yellow Onion, diced
3c boneless, skinless chicken breast, diced
1T Fresh Garlic, finely minced
32 fl oz Chicken Stock
2 - 15 oz cans White Beans, Drained & Rinsed
1c Frozen Corn
2 - 4 ox cans diced green chiles
2T Dried Oregano
1t Ground Cumin
1t Ground Coriander
2T fresh squeezed lime juice
Salt
Pepper
Fresh Cilantro, Shredded Jack Cheese, Sour Cream & Crushed TOrtilla Chips for garnish

Directions:
Heat olive oil in a 4-quart pot over medium heat.  Add onions and saute until soft and translucent.  Add chicken and saute until no longer pink.  Stir in garlic and saute until gragrant, about 30 seconds.  Add chicken stock, beans, corn, chiles, oregano, cumin and coriander.  Turn the heat to low and simmer for 20 minutes.  Stir in lime juice.  Remove from heat.  Season to tase with sale and pepper.  Serve in bowls with garnish.

Hot Mama Notes:  I liked this recipe and would make it again.  Hubby thought it was just eh.

Hot Mama Grade: A- 

Chick Pea Burgers

Original Recipe: https://www.blueapron.com/recipes/spiced-chickpea-burgers-with-vadouvan-sweet-potato-fries-lemon-yogurt-sauce

• 2 Whole Wheat Buns
• 1½ Cups Cooked Chickpeas
• ¼ Cup Plain Greek Yogurt
• 2 Cloves Garlic
• 1 Lemon
• 1 Persian Cucumber
• 1 Pound Sweet Potatoes
• 1 Yellow Onion
• 2 Tablespoons Chickpea Flour
• 1 Tablespoon Vadouvan Curry Powder 
• ¼ Cup Grated Parmesan Cheese

1Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Drain and rinse the chickpeas. Transfer ⅔ of the chickpeas to a large bowl and smash with a fork; leave the remaining chickpeas whole. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Thinly slice the cucumber. Cut the sweet potatoes into ½-inch-thick rounds. Peel and small dice the onion. In a medium bowl, combine theyogurt, the juice of 2 lemon wedges and ¼ of the garlic paste; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

2Roast the sweet potatoes & chickpeas:

Place the sweet potatoes and whole chickpeas on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the vadouvan curry powder; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until the sweet potatoes are slightly browned and tender and the chickpeas are slightly crispy. Transfer to a serving dish.

3Cook the aromatics:

While the sweet potatoes and chickpeas roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add theremaining garlic paste, onion and remaining vadouvan curry powder. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to the bowl of smashed chickpeas. Wipe out the pan.

4Form the patties:

While the sweet potatoes and chickpeas continue to roast, add the chickpea flour and Parmesan cheese to the bowl of smashed chickpeas and cooked aromatics; season with salt and pepper. Mix until thoroughly combined. When cool enough to handle, using your hands, divide the mixture in half; flatten into two 1-inch-thick patties

5Cook the patties:

While the sweet potatoes and chickpeas continue to roast, in the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties. Cook 3 to 4 minutes per side, or until browned and heated through. Remove from heat. Set aside in a warm place.

6Toast the buns & plate your dish:

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 3 to 4 minutes, or until golden brown. Transfer to a clean work surface. Place the cooked patties on the toasted bun bottoms. Top each with the lemon yogurt sauce, cucumber and the bun tops. Garnish with the remaining lemon wedges. Serve with theroasted sweet potatoes and chickpeas on the side. Enjoy!

 Hot Mama Grade: B

Hot Mama Notes:  This recipe, as I find all blue apron recipes to be, is a lot of work.  It is good.  I don't know that it was GREAT.  I am not sure I would make it again.  Also, it is best when fresh on the first day...

Green Chicken Curry, Blue Apron

Original Recipe at: https://www.blueapron.com/recipes/green-curry-chicken-with-jasmine-rice-and-long-beans
Ingredients:

2 Chicken Breasts

1 Small Can Coconut Milk

1 Ounce Green Curry Paste

2 Cloves Garlic

1 Stalk Lemongrass

1 Bunch Cilantro

1 Lime

½ Cup Jasmine Rice

1 Bunch Chinese Long Beans 

Directions:

1. Peel and finely chop the garlic. Trim the bottom off the lemongrass until you reach the tender, pliable white core, then chop it finely. Next, trim the tops off the long beans and chop them into bite size pieces. Then, roughly chop the cilantro. Lastly, slice the chicken into thin strips. Set everything aside in small bowls.

2. Put 1 cup of water on to boil. Once boiling, add the rice, cover, and turn the heat down to low. Simmer the rice as you continue cooking.

3. Drizzle a little olive oil in a medium pan, and turn the heat to high. Add the chicken and cook until it begins to brown and is cooked through, seasoning with salt and pepper to taste.

4. Add the garlic and lemongrass to the chicken and cook for another minute. Next add the green curry paste, coconut milk, and long beans. By now the rice should be cooked. Remove the pot from the heat to rest with the lid on.

5. Cook the green curry mixture for another 6-7 minutes, adding water if it gets too thick. Plate the rice in a deep bowl and spoon the green curry on top. Garnish with some fresh lime juice and chopped cilantro. Enjoy!

Hot Mama Notes:  This recipe was very good.  But, a bit laborious.  Not the quick and easy dinner meal that I favor, since I am always late and running behind.  Tasty.  I am not sure if I will make it again any time soon.  Maybe when I have more ... time!  I used fresh green beans in place of chinese long beans, since that is what they had available at the grocery store.

Hot Mama Grade: A

Peanutbutter Graham Cracker Sandwiches

I made my own recipe adapted from these two:

http://sprinklesomesunshine.blogspot.com/2012/08/peanut-butter-sandwich-treat-party.html

and

http://picky-palate.com/2011/06/30/chocolate-peanut-butter-sandwiches-from-disneyland/print/

I used:

1c milk chocolate chips melted with 1 T shortening.
1 c creamy peanutbutter 
1 c powdered sugar
Graham Crackers, halved

I used as many graham crackers as were needed to use up the filling.  I cannot recall if I used 3c or 2c of peanutbutter, but whatever I used it was too much.  I also skipped also the refrigeration steps because I was in a rush, which is also a mistake.  So, my sandwiches were a sloppy mess, but tasty!  ;)  I put them in the freezer to harden them up.  I am not sure I would make these again.  They are a bit of work and very messy.  Plus, they are super rich.  I would almost rather just have chocolate covered PB balls or chocolate PB Bars.  

Hot Mama Grade: B

Chocolate Peanut Butter Sandwich…Picky Palate’s Version

• 3 cups good quality chopped milk chocolate
• 4 tablespoons shortening
• 12 halved graham crackers
• 2 cups creamy peanut butter

Directions

1. Melt chocolate and shortening over a double boiler, stirring to melt.  I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.
2. Dip each graham cracker into chocolate and let set up on wax or parchment paper.  Stick in the freezer for a few minutes to speed this up.  Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes.  This step is important.   While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch. Slowly and carefully spoon melted chocolate over tops and sides of peanut butter.  This is where the patience and work comes in.  Use a small spoon working the chocolate around the edges and sides.  You’ll then use a little plastic knife to run the chocolate around the edges and clean it up a little.  Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the “lines” you see in the pictures above.  (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit).
3. My reviews…Definitely keep these chilled just like Disneyland does, they melt rather quickly once your fingers get on them.  It was tricky to get mine to look quite as pretty as the Disneyland ones, but with a little patience you can do it!  Have fun and keep them chilled!

Makes 12 sandwiches

Peanut Butter Sandwich Treat

makes 6 treats

6 graham crackers

1/2 cup peanut butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

Chocolate for dipping (I used chocolate Candiquik today) but you could also use the chocolate chip/shortening combo (12 oz. semi sweet chocolate chips & 2 tablespoons shortening, melted together).

1.  Mix peanut butter, powdered sugar & vanilla with a fork in a bowl & stick it in the freezer to firm up a bit.

2. Melt chocolate (Candiquik melts beautifully in the microwave) & brush one side of the graham crackers with melted chocolate using a pastry brush. 

3. Scoop peanut butter mixture on top of chocolate side of the graham crackers. I used about 2 tablespoons of pb mixture per cracker. Spread pb evenly to edges of cracker.

4. Place crackers in freezer for a bit to firm up the pb.

5. Reheat the chocolate if needed. Dip the pb graham crackers into chocolate. I set them in the bowl of melted chocolate, one at a time, & spooned the melted chocolate over the top. Then lift the cracker out of chocolate with a fork & tapped the fork on the side of the bowl so extra chocolate drips off into the bowl. 

6. Place on waxed paper or parchment paper & allow chocolate to set up. I drizzled extra melted chocolate over the top. Store in refrigerator & serve very cold.

Fennel Quiche

Ronald’s Fennel Quiche
From the Moosewood Restaurant New Classics Cookbook

Crust:

1 c unbleached white flour
1/2 t salt (optional)*
1/3 c chilled butter
2 T ice water

Filling:

2 T olive oil
3/4 c diced onions
1/2 t salt
1 c thinly sliced or diced fresh fennel (bulbs)
2 medium fresh tomatoes
1 c seeded and diced zucchini
1 t ground fennel seeds
2T minced fresh bsil
1/4 t ground black pepper
4 eggs
1.5 c grated feta cheese, packed
1 c grated Swiss cheese, packed

Serves 4 to 6
Preparation time: 1 hour
Baking time: 50 minutes

Mix together the flour and the salt, if using, in a large bowl. Rapidly work the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Sprinkle the ice water over the mixture a tablespoon at a time, and lightly mix it through the dough.

Push the dampened dough from the sides to the middle of the bowl, to form a ball that holds together. Transfer it to a clean, dry work surface. Cut the dough in half, place one half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is well distributed and the dough clings together. 

Lightly flour a work surface and roll the dough into a 12-inch circle. Transfer the pie dough to a 9-inch pie plate, fold the edges under, and crimp with your fingers or a fork. Refrigerate the pie shell while you prepare the filling.

Preheat the oven to 375 degrees.

Heat the oil in a heavy-bottomed, nonreactive skillet. Add the onions and salt, and sauté on medium heat until the onions are translucent and juicy, 8 to 10 minutes. Add the fresh fennel and sauté for another 3 to 5 minutes. The edges of the onions will begin to brown.

While the onions and fennel cook, halve the tomatoes through the stem sends and scoop out the pulp and juice, setting aside ½ cup of it. Dice enough of the tomato flesh to make 1 cup and add it, with the z8ucchini and ground fennel, to the skillet. Cook on medium, heat for 5 minutes, stirring once or twice, until the tomatoes soften and begin to fall apart. Remove from the heat and stir in the basil and pepper.

In a blender, puree the eggs, the reserved ½ cup of tomato pulp and juice, and the feta to form a smooth custard. Spoon the sautéed vegetables into the chilled crust, top with the grated Swiss, and pour the custard over all. The pie will be very full.

Bake for 50 minutes, until the quiche is domed, crusty, and golden.

http://hotmamacookbook.blogspot.com/2013/04/unbaked-single-pie-crust-savory.html