Jess's Recipes

Ingredients: 2 cups fresh mozzarella cheese in water, pearls or cubed, drained 2 cups fresh pomegranate seeds 1/2 teaspoon sliced serrano chiles 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoons fresh lime juice Kosher salt and crushed black pepper 1/2 cup chopped or torn fresh mint leaves, for serving Preparation In a large bowl, combine mozzarella and pomegranate seeds. Add chiles, oil, vinegar, lime juice and stir. Season with salt and pepper to taste. Stir well again. Garnish with mint just before serving. Serve chilled or at room temperature.

Eggnog Bread 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 2 eggs, beaten 1/2 cup butter, softened 2 1/4 cups flour 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Preheat your oven to 350 degrees. Grease one large loaf pan or 3 mini loaf pans. Mix together the first 6 ingredients until they are blended well. Sift together flour, baking powder, salt and nutmeg. Add dry ingredients to the eggnog mixture and mix until just moistened. Pour into prepared pan(s). Bake large pan for 40-60 minutes or until toothpick inserted comes out clean. Smaller loaf pans can bake for 35-40 minutes! Cool for 10 minutes, remove from pan, and then let cool completely on a baking rack. Wrap tightly and store in the refrigerator for easy cutting! YUM! From smashed peas and carrots

from Aunt Kirsti 1 tsp water 1 egg white 16 oz. whole pecans 1 cup sugar 1 tsp cinnamon 1 tsp salt Beat the water and the egg white until it is frothy. You want it to be somewhat stiff but not completely dry. Mix all of the remaining ingredients together except the pecans. Coat the pecans with the egg white & add the sugar mixture. Coat well. Spread it out on a cookie sheet & bake for 1 hour at 225F. Stir the nuts a couple of times during the hour, every 20 minutes or so, but keep the nuts spread out. Let them cool before you remove them from the pan. They store well in Christmas tins.

4 cups mashed potatoes 1 stick of butter 2 tsp sugar 2 tsp salt Add butter, sugar and salt to potatoes and mash. Let cool! 2 cups or more flour so its not sticky. 10# potatoes 1# butter 5# flour

from Patti Owens 4 granny smith apples, diced 1 stalk celery, cut into small pieces 2 scallions dried cranberries chopped pistachios dressing: 6 TBS light olive oil (avocado oil is best) 3 TBS resp. vinegar 1 tsp. dijon mustard 1/2 tsp. salt white pepper

5-6 1/2 cups all-purpose flour 1 cup quick cooking oats 2 tsp salt 2 pkgs active dry yeast 1 1/2 cups water 1/2 cup honey 1/3 cup butter or margarine 2 eggs 1 TBS water 1 egg white Oatmeal Place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 30 seconds. Combine water, honey and butter in saucepan; heat to 120F to 130F. On speed 2, slowly add warm liquids to flour mixture, about a minute. Add....and mix an additional 1 minute. Continue on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and clean side of bowl, about 3 minutes. Knead on speed 2 for 7 to 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise in warm-place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 X 4 1/2 X 2 1/2 inch bread pan. Cover; let rise in warm place, free from draft...