Roasted Red Pepper Bisque

Roasted Red Pepper Bisque with Shrimp

5 large red bell peppers (Char under your broiler until black. Put into a paper bag and let sit for 10 minutes. Peel off the blackened skin and remove seeds.)

3 1/2 c chicken broth
1 t paprika
1 t sugar
3/4 c heavy cream
1/2 grated romano cheese
hot pepper sauce (optional)
1 T olive oil
1 lb. raw, peeled, deveined shrimp
2 T chopped fresh basil

Cut the peppers into large pieces and place into the chicken broth in a saucepan. Bring to a boil, reduce heat and simmer until tender.

Puree in a food processor until smooth.

Pour back into the saucepan. Add paprika and sugar. Simmer 5 minutes to blend the flavors. Whisk in cream and cheese. Season to taste with a dash of hot sauce and salt and pepper if wanted.

Heat 1 T oil in skillet over medium. Saute' shrimp about 3 minutes until cooked. Season with salt and pepper and chop coursely if you prefer, or leave whole. Divide into 4 serving bowls and top with the soup. Sprinkle basil over to garnish. Serve.

Triple Coconut Macaroons

1 c canned Thai coconut milk (it's canned and it's NOT cream of coconut)
2 T corn syrup
1/4 c sugar
4 egg whites
2 t vanilla extract
1/2 t salt
3 c unsweetened shredded coconut
3 c sweetened shredded coconut

milk chocolate *optional*

In a bowl, whisk the coconut milk, sugar, corn syrup, egg whites, vanilla extract and salt. In a larger bowl (mixing bowl) combine the coconuts and break apart any lumps. Pour the sugar and milk mixture over the coconut. Mix until everything is equally moist. Refrigerate for about 15 minutes to let it soak in and set up.

Use 1 tablespoon of mixture for each ball. Using a pampered chef small cookie scoop works great. Place on parchment lined cookie sheets. Bake at 375 about 15 minutes. Let cool on the parchment before attempting to move to a rack to cool completely.

At this point you can melt the milk chocolate (or semi-sweet if you prefer) and either dip the entire macaroon, dip half, or drizzle melted chocolate over top. The chocolate gives the coconut just the right flavor.

Christmas Is Coming..... The Goose is Getting Fat

... please do put a cookie in the old mans hat.
Oh, I know it's a "penny" but I'm short on those right now. I have cookies though!

Let the Baking Begin!

I'm oh-so-late on getting started with my baking and candy making for the holiday's.

Before I went back to work outside the home I would start baking around November 15th and do just one or two things at a time, taking it slow until I got to Christmas. I used to send 2 huge trays of goodies to work with my husband for his 125 employees, and then would do baskets for all the neighbors, the mailman, all three kids teachers, the school bus drivers and 2 trays to take to Christmas Eve with all the extended family. With my current work schedule, my husbands (retail) schedule (read; never home) and the three kids, I'm dreadfully behind this year. I have 28 things on my 'list' with another 2 that I found in my hometown cookbook last night that I'd like to make as well.

That makes 30 different recipes.
Thirty. And how many I have done so far?
Two.
Peppermint Pinwheels and English Toffee.

But I just returned from the grocery store with all the ingredients I need to make at least 28 things.

Let the Baking Begin!

Steak Marinade

This is what I should be making right now instead of typing... hee hee.


STEAK MARINADE

1/3 c soy sauce
2 T vegetable oil
1 T brown sugar (I've used Sugar Twin with success)
3/4 t garlic, minced
1 t ginger
1 t seasoned salt


Mix and marinate your steaks. The longer the marinating time, the stronger the taste. We like ours strong so I refrigerate overnight if I remember to get it made that far in advance.