Christmas Fruit Tart!

For the crust:
1 1/4 c. flour
3 T. sugar
1/2 t. salt
8 T. butter
4 T. ice water

For the custard:
3 egg yolks
6 T. sugar
1 1/2 T. cornstarch
1 c. milk
1 T. butter
1 T. heavy cream
1 t. vanilla

For topping:
3 kiwi
1 c. raspberries

Combine flour, sugar, and salt in a food processor.  Cut butter into 1/4 inch pieces and add to food processor.  Pulse 10 time or until butter forms small bits.  Add ice water and continue pulsing until the dough comes together.  Shape the dough into a disc and cover with plastic wrap.  Refrigerate for 30-45 minutes.  Roll the dough into a large circle.  Place the dough into a pie pan.  Cover with foil and bake for 10 minutes at 375 degrees.  Remove the foil and prick the crust with a fork.  Bake for another 20 minutes.  Use an electric mixer to beat egg yolks and sugar for 3 minutes or until light yellow.  Beat in cornstarch at low speed.  Bring milk to a simmer in a saucepan and slowly pour warm milk into the egg mixture, whisking steadily.  Then pour the mixture back into the saucepan.  Cook over medium heat while stirring constantly with a whisk until thick, about 4 minutes.  Bring to a boil, then bring heat to low and cook for 3 more minutes.  Remove from heat and mix in butter, vanilla, and cream.  Pour through a strainer and into a bowl.  Place plastic wrap directly onto the custard and refrigerate until cold.  Pour chilled custard onto the cooled crust and place fruit slices on top.

 

Huevos Rancheros Hot Dish!

Cooking spray                                    

16 oz. pkg. frozen tater tots

6 eggs

1/2 c. milk

1  t. oregano                                 

1 t. cumin

1 t. chili powder                                    

1 t. garlic powder

1 poblano pepper, seeded and diced

1/4 c. cilantro

8 oz, shredded cheese

1 avocado, diced

salsa

yogurt

 

Coat an 8 x 9 inch baking dish with cooking spray.  Spread tater tots on the bottom of the dish.  In a large bowl, whisk together the eggs, milk, spices, peppers, and cilantro.  Pour over the tater tots and bake at 350 degrees for 35 minutes.  Sprinkle cheese on top and bake for 5 minutes more.  Top with avocado, salsa, and yogurt before serving.

 

                                                      

Apple Upside-Down Cake!

 4 T. butter, softened
¼ cup brown sugar
2 apples, peeled  and sliced
8 T. butter, softened
1 cup sugar
2 eggs
1 t. vanilla extract
½ c. yogurt
1½ c. flour
1 t. baking powder
½ t. baking soda
1/4 t. salt
1 T. cinnamon

Coat the bottom and sides of a 9 inch pie pan with 4 T .butter.  Sprinkle brown sugar over the butter.  Layer apple slices over the top in a circular pattern.  Beat 8 T. butter and 1 c. sugar until light and fluffy,  Add eggs, vanilla, and yogurt and mix until smooth.  Add flour, baking powder, baking soda, salt, and cinnamon and stir until just combined.  Pour the cake batter over the apple slices and bake at 350 degrees for 45 minutes or until fully cooked.  Let cool for 15 minutes.  Run a knife around the edge and invert the cake onto a large plate.  Let cool 10 minutes or more before serving.

Coconut Chicken Curry Soup!

2 T. olive oil

2 carrots, diced

2 onions, diced 

3 cloves garlic, minced      

1 small bunch bok choy                              

4 c. chicken broth

1 c. coconut milk

8 oz. skinless, boneless chicken thighs, cut into 1-inch pieces

1 T. curry powder

1 T. ginger

1 t. pepper

1 t. cayenne

 

Saute carrots and onion in olive oil.  Add garlic and cook a minute more.  Add bok choy, broth, coconut milk, chicken, and spices.  Simmer for 10 minutes or until chicken is fully cooked.  Remove the chicken and shred it before returning to the pot.  Cook for a minute more before serving.

                   

Peppermint Cheesecake Bars!

3/4 c. graham cracker crumbs
1/4 c. butter, softened
Two 8 oz. pkg. cream cheese, room temperature
3/4 c. sugar
3 eggs
1/4 c. peppermint mocha coffee creamer
2 large Hershey's candy cane chocolate bars, broken into pieces

Crush the graham crackers in a food processer until crumbs.  Add the butter and pulse until combined.  Press graham cracker mixture into an 8 x 8 inch pan lined with foil.  Refrigerate while preparing the filling.    Beat cream cheese with sugar using a paddle attachment in a large mixer.  Add eggs one at a time.  Stir in coffee creamer and fold in one of the chopped chocolate bars.  Pour the filling onto the graham cracker crust.  Bake for 45 minutes at 325 degrees.  Turn off the oven and slightly open the door.  Let the cheesecake cool in the oven for one hour.  Melt the remaining chocolate bar pieces in the microwave for 30 second intervals.  Drizzle the melted chocolate over the cheesecake and let cool in the fridge for 3 hours or overnight before serving.

Cuban Sandwiches!

1 lb. pork roast
1 orange, juiced
1 lime, juiced
2 cloves garlic, minced
1 t. salt
1/2 t. red pepper flakes
1 loaf ciabatta bread
Dijon mustard
swiss cheese slices
ham slices
dill pickles, thinly sliced
butter

Place pork loin in a greased slow cooker. Cover with orange juice, lime juice, garlic, salt, and red pepper.  Cook on low for 6 hours.  Let sit before slicing.  Spread mustard on the ciabatta bread and top with pork, cheese, ham, and pickles.  Spread butter on the outside of the sandwich before grilling in a Panini press. until bread is golden and cheese is melted.