Peanut Butter Balls

Almost every Christmas I make these cookies for our family get together.  I got this recipe from my
 Mom.  I usually triple it, 9 adults and 9 nieces and nephews and a ton of Gillooly sweet tooth's. 

1/2 Cup Crunchy Peanut Butter
11/4 Cup Powdered sugar
1 Tbsp Butter

Mix well, roll into balls and chill in refrigerator for at least an hour.

6oz. Semi-Sweet Chocolate
1 Scant Tbsp Paraffin Wax

Heat on a double boiler.

Dip balls in chocolate mixture and drain on wax paper.

Enjoy and Merry Christmas!!

Shrimp Fra Diavolo

This recipe comes from my good friend Tom, who I met when I was 18 years old going into my freshman year of college. 


1 Lb Large Shrimp, Peeled Deveined, Uncooked
1 tsp Salt
1 tsp Crushed Red Pepper
3 Tbsp Olive Oil
1 Medium Onion
1 14.5 oz Can Diced Tomatoes
1 Cup Dry White Wine
3 Garlic Cloves Chopped
1/4 tsp Dried Oregano Leaves
3 Tbsp Chopped Parsley
3 Tbsp Chopped Basil

In a bowl, toss shrimp with 1 tsp salt and red pepper.  In a large skillet, heat oil over medium-high heat.  Add shrimp and saute until just cooked (2 minutes).  With slotted spoon, transfer shrimp to bowl leaving oil in skillet.  Add onion to skillet and saute until translucent.  Add tomatoes (with juice), wine, garlic, oregano, and simmer until sauce thickens, about 10 minutes.  Return shrimp to tomato mixture and toss to coat.  Remove from heat and stir in parsley and basil.


Enjoy!!  Merry Christmas!!!

SANGRIA!!

I just realized I never posted this recipe.  I'll be making it today, so what better time to post it!  Hopefully, I won't forget to take a picture, but I think we all know what Sangria looks like :)  This recipe comes from Carolyn Coleman who was like my second Mom when I was a kid growing up in Cumberland.  She gave me this recipe a few years back, as we sat out on a deck of a beach house they had rented in Narragansett. 

Bottle of Red Wine (or White)

1 1/2 Cup No Pulp Orange Juice

1 1/2 Cup Clear Soda (7 UP, Sprite, Ginger Ale)

1/2 Cup Brandy

1/2 Cup Triple Sec

Slices of fruit (berries, lime, lemon, oranges, peaches)

Thank you Carolyn!!  Happy Summer!!

Cranberry Nut Granola

I believe everything in moderation, so I have decided to start putting some of my sweeter recipes on here too. This recipe is from Giada De Laurentiis, but of course, I changed it up a bit.

 Ingredients:

3/4 Cup Toasted Pumpkin Seeds
1/2 Cup Sunflower Seeds
1/3 Cup Maple Syrup
2/3 Cup Packed Brown Sugar
1/2 Cup Unsweetened Cranberry Juice
1 1/2 Teaspoons Cinnamon
3 Cups Old Fashioned Rolled Oats
1 Cup Chopped Roasted and Salted Almonds
1/4 Teaspoon Fine Sea Salt 1 Cup Dried Cranberries

Preparation:

Preheat the oven to 350 degrees F. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. set aside to cool.

Reduce the oven temperature to 325 degrees F.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Enjoy!!

Celebration Clusters

This recipe comes from my friend Hannah Marcotti who is a Holistic Health Counselor. www.hannahsharvest.com

1 Cup walnuts,chopped and lightly toasted
1 Cup almonds, chopped and lightly toasted
3/4 Cup almond butter
3/4 Cup agave nectar
1 Tablespoon vanilla
1/4 Tsp sea salt
1/2 Cup coconut flakes, lightly toasted
Pinch sea salt
1 Cup dark Chocolate

Toast walnuts, almonds and coconut in separate batches. Set aside. In a small saucepan, melt almond butter and agave until smooth. Stir in vanilla and sea salt. Remove from heat and stir in nuts and 1/4 cup coconut. On parchment lined baking sheet, drop tablespoons of "carmel" mixture onto the sheet. Taking a pinch of sea salt, sprinkle the tops of each "carmel" with a tiny bit of salt (TINY). Place in freezer for 10 minutes while you melt chocolate in a double boiler. Spoon melted chocolate on candy. Sprinkle more toasted coconut on the tops. Place back in freezer. I prefer to serve these right out of the freezer. I spaced on taking a picture of these...sorry.

Enjoy!! Check out Hannah's blog for more healthy recipes www.hannahsharvest.com

Wild Rice Salad

This recipe comes from Linda Stockdale. With yet another friend diagnosed with celiac disease, I thought it was time to put Linda's recipe up. She too has celiac disease and it was she who informed me about the disease. This recipe is so yummy and great to bring to a party.

6 1/2 cups water
1/2 cup chicken broth
2 1/2 cups of wild rice
1 cup of dried cranberries
1 cup of golden raisins
1 cup of chopped green onions
3/4 cup of toasted pine nuts
1/2 cup mixed sprouted beans
1/2 cup chopped parsley
2 tablespoons grated orange peel
1/2 cup of fresh orange juice
1/4 cup of cider vinegar
1/2 cup of olive oil

In a large sauce pan bring water to a boil. Add rice and bring to a boil, reduce heat to medium and simmer until tender, but still slightly firm to bite. Stirring occasionally, approximately 40 minutes. Drain rice and transfer to a large bowl and cool. Mix cranberries, raisins, onions, sprouted beans, pine nuts, parsley and orange peel into rice. In a small bowl whisk orange juice and vinegar, gradually whisk in oil. Add enough dressing to rice salad to coat. Season to taste with salt and pepper. Chill covered for one day before serving. Bring to room temperature before serving.

Enjoy!!

Citrus Green Beans with Pine Nuts

This recipe was also found in the "Cooking Light" magazine.

1 pound green beans, trimmed
2 tspns extra-virgin olive oil
3/4 cup sliced shallots
1 tsp grated orange rind
1 tablespoon fresh orange juice
1/4 tsp black pepper
1/8 tsp coarse sea salt
1 tablespoon pine nuts, toasted (I used way more because I love pine nuts)

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute' 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; saute' 2 minutes. Spoon onto platter; sprinkle with pine nuts.

Enjoy!!