Cooking with Ease: The Gears Chefs are at it Again

Ana Larrauri-Rosato, Personal Chef - Anapcs, Margaret Smith, Personal Chef - Cook-2-Go, Jason Taylor, Executive Chef - Taylor’d for Taste and Barbara Kennedy - Changing Gears have put together a few of their holiday traditions to share with you. So indulge your senses.

From Barbara Kennedy’s festive surprises.

Hot Artichoke Dip – Serves 10

1 14 oz. can artichoke hearts, drained and chopped
1 cup parmesan cheese
1 cup mayonnaise
½ tsp. garlic salt
Dash lemon juice

Taco chips or rice crackers

Preheat oven to 350 for 8 minutes.

Mix all of the ingredients in a medium bowl.

Spoon into a small casserole or serving dish and bake for 10 minutes.

Serve with taco chips or rice crackers.

Get In Your Mouths – Makes 30

1 19 oz. can of sliced water chestnuts
1 lb. bacon
1 cup brown sugar
1 cup Catalina salad dressing
1 cup chili sauce

Toothpicks

Preheat oven for 8 minutes.

Cut bacon strips in half and wrap around chestnuts and secure with toothpick.

Place in a serving dish and bake for 45 minutes – 1 hour depending on the oven.

These will be the hit of your gathering which is why they are called what they are.

Caprese Skewers

20 Mini Bocconcini Cheese Balls
20 Small Grape or Cherry Tomatoes
Fresh Basil

20 6" wooden skewers

Tear basil into pieces approximately the same size as the cheese and tomatoes.

Skewer cheese, basil and tomato.

Arrange on platter and serve.

Margaret Smith
Cook-2-Go

Here is an easy, make-ahead hors d’oeuvres for holiday entertaining.

Individual Caramelized Onion & Ham Frittatas

12 Large eggs
1 Cup ham, diced small
2 large onions
1 cup Swiss cheese, grated
Olive oil
Salt & Pepper
Non-stick spray

Preheat oven to 275 F
Beat all 12 eggs with 1 tsp salt and 1/2 tsp pepper
Over medium heat sauté onions in olive oil 3-4 minutes, add diced ham
Add ¼ cup water to onion and ham mixture and cover for 3-5 minutes, until onions release their moisture. Should look soupy.
Continue cooking until liquid has evaporated and onions start to brown.
Once onions are brown remove from heat
Spray mini muffin pan with non-stick spray
Spoon 1 tsp of mixture into each cup of mini muffin pan
Pour beaten egg mixture into each muffin cup leaving about ¼ inch
Top with grated cheese and bake in oven for 20-30 minutes
Frittatas are done when no longer wobbly in centre
Rest 5-10 minutes and serve.

Reheat thawed frittatas in 325 degree oven 6-10 minutes.

From Jason Taylor, Tayor’d for Taste.

Ana has chosen these recipes because both are really great cookies and a perfect fit for this time of the year, especially the Butter-Vanilla Sugar Cookies. Practice your imagination and artistic creativity around the kitchen table and invite a child or an adult to join you in making these cookies this Holiday Season.

Butter-Vanilla Sugar Cookies – Makes 8 dozen

Ingredients

1 cup plus 2 tablespoons brown sugar
3 ounces cream cheese (about 1/3 cup)
¼ cup plus 2 tablespoons stick margarine, softened
2 tablespoons skim milk
½ teaspoon vanilla
1 egg
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
Vegetable cooking spray
½ cup sifted powdered sugar
1½ teaspoons water

1. Beat first 3 ingredients at medium speed of an electric mixer until light and fluffy. Add milk, flavoring and egg, and beat well. Combine flour, baking powder and salt. Add to creamed mixture, beating well.

2. Divide dough into 4 equal portions. Working with one portion of dough at a time, roll to 1/8-inch thickness on a well-floured surface; cover and chill remaining dough.

3. Cut dough with a 2-inch decorative cookie cutter; place cookies 1 inch apart, on cookie sheets coated with cooking spray. Bake ad 350° for 10 minutes. Remove from cookie sheets and let cool on wire racks. Repeat procedure with remaining dough.

4. Combine powdered sugar, water; stir well. Spoon into decorating bag fitted with a small, round tip; pipe onto cookies

Ginger Molasses Cookies – Makes 52

Ingredients

¼ cup plus 2 tablespoons stick margarine, softened
2/3 cup plus 3 tablespoons sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Vegetable cooking spray

1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 2/3 cup sugar, beating until light and fluffy. Add molasses and egg; beat well.

2. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap and freeze 30 minutes.

3. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from cookie sheets; cool on wire racks. Store in an airtight container.

Ana Larrauri-Rosato
Anapcs

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