Apple Julep

4 cups apple juice
1 cup orange juice
1 cup pineapple juice
1/4 cup lemon juice
Crushed ice

Mix the apple juice, orange juice, pineapple juice and lemon juice together in a large pitcher and serve over crushed ice.

Deep Fried Cranberry Sauce

1 (13-ounce) can jelly style cranberry sauce, sliced into 1/2-inch thick rounds 

2 cups all-purpose flour, divided
2 tablespoons sugar
Pinch salt
1 teaspoon baking powder
1 cup water
Oil, for frying

Lay the cranberry sauce rounds out in a single layer on a parchment paper-lined sheet pan and freeze for 4 hours or until solid.

In a shallow bowl, place one cup of the flour. In another shallow bowl combine the remaining cup of flour with the sugar, salt, and baking powder. Pour in the water and stir together until smooth. Let the batter rest for 15 minutes.

Heat the oil in a deep-fryer or large Dutch oven to 375 degrees .

Dredge the frozen cranberry sauce rounds in the flour. Then dip rounds in the batter and gently place in the oil. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.

Serve and enjoy immediately.

Beef and Barley Soup

Ingredients: 

2 pounds beef roast
1 large onion, chopped
6 celery ribs, chopped
2 cloves garlic, minced
1 3/4 cups barley (dry/uncooked measurement)
1 1/4 teaspoon salt
1/4 teaspoon pepper
beef bouillon, optional
3 1/2 quarts water, approximately

Instructions: 

1. Trim fat from meat and dice into 1-inch cubes. Saute meat with garlic in a large (6-quart) stock pot. Brown on medium-high heat, stirring often.

2. When meat is browned, add part of the water (enough to cover the meat) and bring to a boil. Reduce the heat and simmer, uncovered, for an hour.

3. Add the remaining ingredients. Bring to a boil and then simmer for at least 1 hour. If soup becomes too thick, add additional water according to your preference.

Chocolate Banana Bars

Ingredients: 

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions: 

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.

2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.

3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Coconut Pancakes

  

Ingredients:

• 1/4 cup coconut cream
• 2/4 cup coconut milk
• 2 tbsp white vinegar
• 1 cup all purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 tbsp butter, melted

Directions:

1. Combine coconut cream and milk with vinegar and set aside.
2. Mix together the liquids (egg, butter, and soured milk mixture).
3. Then slowly whisk in the flour, baking powder, baking soda, sugar, and salt until most lumps are gone.
4. Pour 1/4 cupfuls of batter onto an oiled/buttered pan.
5. Cook both sides until they are brown.

Peanut Butter Bread

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup creamy or crunchy peanut butter

1 large egg

1 cup milk

Stir together first four ingredients in a medium bowl.

Cut peanut butter in with a fork until it is nice and crumbly.

Stir together egg and milk; stir into dry ingredients just until moistened.

Pour batter in to a greased 9x5 bread pan.

Bake at 350 degrees for 1 hour or until toothpick comes out clean. Remove from

pan immediately, and cool on a wire rack.

Mexican Chicken Soup

Mexican Chicken Soup 
by Barefoot Contessa


4 split (2 whole) chicken breasts, bone in, skin on 
Good olive oil 
Kosher salt and freshly ground black pepper 
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks) 
2 cups chopped carrots (4 carrots) 
4 large cloves garlic, chopped 
2 1/2 quarts chicken stock, preferably homemade 
1 (28-ounce) can whole tomatoes in puree, crushed 
2 to 4 jalapeno peppers, seeded and minced 
1 teaspoon ground cumin 
1 teaspoon ground coriander seed 
1/4 to 1/2 cup chopped fresh cilantro leaves, optional 
6 (6-inch) fresh white corn tortillas 

Directions:

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.