Peanut Butter Molasses Cookies

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup butter, softened
• 1/4 cup molasses
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/3 cup granulated sugar for decoration

Directions:

1. Preheat oven to 375.
2. Cream together the brown sugar, peanut butter, butter, molasses and egg in a large bowl.
3. In a medium bowl, whisk together the flour, baking soda, ginger, cloves and salt.
4. Add the dry ingredients to the wet ingredients.
5. Gently beat together until well blended.
6. For each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar.
7. Place the cookies 2 inches apart on an ungreased cookie sheet and bake for 9 minutes, or until just set.
8. Cool on a wire rack.

Source: http://allrecipes.com/recipe/molasses-peanut-butter-crinkles/detail.aspx

Creamy Mushroom Risotto

Ingredients:

• 1 ounce dried mushrooms
• 1 cup boiling water
• 3 tablespoons olive oil
• 1 shallot, minced
• 1 cup Arborio rice
• 1 cup chicken stock, heated
• 1/2 cup dry white wine
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 8 ounces fresh crimini mushrooms, chopped

Directions:

1. Place mushrooms in a bowl and pour the boiling water over them.
2. Cover and let sit for 10 minutes.
3. Heat the oil in a large saucepan over medium heat.
4. Add the shallots and sweat until they start to turn translucent in color.
5. Add rice and stir until all the grains are covered with oil.
6. To the rice, add the stock and wine.
7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
8. Add the mushrooms with their liquid to the pot.
9. Add salt, raise heat to medium-high, and bring to a simmer.
10. Stir well and reduce the heat to low.
11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Marsala Marinated Pork Tenderloin

Ingredients:

• 1/2 cup soy sauce
• 3/4 cup Marsala wine
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon hot sauce
• 1/4 cup olive oil
• 1 pork tenderloin
• 1 pound bacon

Directions:

1. Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
2. Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
3. Let the pork marinate 3 hours to overnight.
4. Wrap the tenderloin in bacon and cook according to your grill’s instructions.

Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html

Lime Curd

Ingredients:

• 1 cup sugar
• 1/4 cup butter
• 3/4 cup lime juice
• 2 eggs, beaten

Directions:

1. Place the sugar, butter and lime juice in the a glass bowl over a pot of boiling water.
2. Stir over medium-high heat until the butter melts.
3. Temper 1/4 cup of the hot lime mixture into the eggs, mixing well.
4. Reduce heat to medium until the water simmers.
5. Slowly whisk the egg mixture into the lime mixture.
6. Cook until the mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
7. Cool and store in the refrigerator in a glass jar.

Adapted from: http://allrecipes.com/recipe/fresh-lime-curd/

Cabbage Noodles

Ingredients:

• 2 cups extra fine noodle
• 1/2 head of cabbage, ground
• 2 tablespoons oil

Directions:

1. Cook the noodles to al dente.
2. Grind the cabbage.
3. Drain the excess water off the cabbage.
4. Fry the cabbage in the oil.
5. Season with salt and pepper.
6. Combine the noodles and the cabbage.
7. Eat hot and enjoy!