1/2 cup (3 1/4 ounces) vegetable shortening
2/3 cup (4 3/4 ounces) sugar
1/4 cup (2 ounces) buttermilk
1 tablespoon vanilla
1/8 to 1/4 teaspoon nutmeg, to taste
2 cups All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Beat together the shortening and sugar till smooth. Add the buttermilk and vanilla, again beating till well-combined.

Add the nutmeg, flour, baking soda and salt to the wet ingredients, and beat until the mixture forms a cohesive dough.

Drop the dough in round blobs onto a parchment-lined or greased baking sheet. They you hav makes this task extremely simple. Leave about 2 inches between the dough balls, as they’ll spread as they bake.

Bake the cookies in a preheated 350°F oven for about 16 to 18 minutes, or until they’re just beginning to brown around the bottom edges. Remove them from the oven, and cool on a rack. As they cool, they’ll become crisp. If you want them to remain crisp, store them in an airtight container when they’re totally cool.

I got this one from Mom. Its actually pretty good, and it was making all the rounds for a while.

Olive Cheese Puffs
Ingredients
• 2 cups sharp cheddar cheese, grated
• 1/2 cup butter or margarine, softened
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon paprika
• 1 dash cayenne pepper (to taste)
• 48 medium olives (I prefer pimento stuffed)

Preheat the oven to 400
Cream the butter and cheese together
Combine the flour, salt, paprika and cayenne pepper into the cheese mixture. Mix well.
wrap each olive in about 1 teaspoon of cheese dough.
place on a baking sheet and bake for 15 mintues.
these are salty and cheese in one delighful bite.

• 1/2 cup of grated Asiago Cheese
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 sheet frozen puff pastry , thawed
• 2 tablespoons honey Dijon mustard
• 2 ounces packaged sliced pepperoni
• 1 large egg, beaten to blend

Mix the cheese, herbs and pepper into a medium bowl.  Cut puff pastry crosswise in half to form 2 rectangles.  Spread 1 tablespoon mustard over each of the rectangles.  Place half of the pepperoni in single layer on top of the mustard.  Top pepperoni with half of the cheese mixture.  Brush plan border with egg.  Then start at the side opposite the plain boarder roll up the pastry, and seal at the egg coated edge. Transfer pastry roll, seam side down to medium baking sheet.    Chill both rolls until firm, about 30 minutes, or wrap and freeze longer. 

Preheat over to 400.  Lightly spray baking sheet lined with foil with vegetable oil spray.  Cut each pastry roll into about 30 1.4 inch thick rounds.  Place pinwheels on prepared sheets.  Bake until golden about 15 minutes, transfer to a platter, and watch them be devoured.

• 2 lbs boneless skinless chicken breasts cut into bite sized pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 medium shallots
• 1/2 cup white wine
• 3/4 cup heavy cream
• 5 plum tomatoes coarsely chopped
• 2 tablespoons finely chopped fresh tarragon
• 1/2 extra large chicken bullion cube, crumbled

Pat chicken dry and season with salt and pepper.  Heat oil and butter in a heavy skillet over moderately high heat until foam subsides.  Brown chicken on both sides (in batches if necessary). 

Add shallot to skillet and cook, stirring until tender, about 1 minute.  Add wine and deglaze by boiling over high heat, scraping up brown bits until reduced by half.  Stir in cream, tomatoes, tarragon and bouillon cube, then simmer stirring until tomatoes are softened and sauce begins to thicken, 3-4 minutes.  Season with salt and pepper. 

I actually find that leaving it on the stove for longer, actually helps, it can stay warm for a long period on simmer with just occasional stirring.  Reheats beautifully.

• 2 lbs boneless skinless chicken breast cut into bite sized pieces
  1/2 teaspoon salt
  1/2 teaspoon of black pepper
  1/4 cup olive oil
  1 red bell pepper sliced
  1 yellow bell pepper sliced
  3 ounces of prosciutto chopped
  4 cloves of garlic minced
  15 oz can diced tomatoes
  1/2 cup white wine
  1 teaspoon thyme
  1 teaspoon oregano
  1/2 cup chicken stock

Season the chicken with salt and pepper. In a heavy large skillet heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 more minutes. Add the tomatoes, wine and herbs. Scrape any browned bits of the bottom of the pan. return the chicken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer, covered for about 20- 30 minutes.

Can be made in advance and reheated.

In a saucepan, melt over low heat:
1/2 cup raw honey
1/4 cup coconut oil
1/4 cup peanut butter

In a bowl blend:
2 cups rolled oats
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup raw pumpkin seeds
1/4 unsweetened coconut flakes (not shredded)
(a few scattered chocolate chips can be added to entice kids!)
Add wet ingredients to dry, blend well and press into a greased 9X9 pan. Regrigerate then cut into bars. You can also make up several batches, cut into squares and freeze. Enjoy!!

For a little variety…

Add mango or pomegranate to your guacamole!

Mix all together (adding mushrooms in last to avoid too much breakage).

Place in a casserole and bake at 325 degrees F. for 1 1/2-2 hours

Ingredients
11/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices

Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Preparation
Preheat oven to 350°F.  Combine squash,  and apples (in layers) in 13×9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes.

I’ve also just made the artichoke puree and set it out as a dip – very nice to have a heavy veggie dip on hand for those vegetarians at the buffet. 

1 14 oz can artichoke hearts, drained

3 tablespoons mayo

3 tablespoons grated Parmesan cheese (or a pinch extra – cheese is always good)

1 tablespoon fresh lemon juice

¾ teaspoon dried tarragon

1 teaspoon lemon rind

2 garlic cloves minced

¼ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

Sliced French bread (or you could use cocktail rye, but I don’t love it)

2 8oz beef tenderloin steaks (about 1 inch think)

2 teaspoons vegetable oil

2 handfuls of small arugula leaves

Thinly shaved parmesan cheese (for garnish)

Puree artichokes in the processor until almost smooth, add mayo, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.  Process until well blended.  Transfer to a small bowl, season with salt and pepper.  (I use an actual blender, and either I have a cheap blender, or this takes a while to get blended.  Be prepared to pause and stir the contents to really be able to get it blended smooth. 

Heat oil in heavy skillet over medium – high heat.  Season steaks with salt and pepper.  Place steaks in skillet and cook (about 5 minutes per side for medium rare).  Transfer to a plate and allow to cool.  Can be made a day ahead and just brought to room temperature before assembling. 

Slice French bread and toast (350 oven – until light brown). 

Spread 1 teaspoon artichoke puree on toast, top with arugula leaf.  Cut each steak across grain into thin strips.  Starting at 1 short end, roll up each beef strip, and place on top of arugula leaf.  Garnish with shaved Parmesan.