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        KITCHEN MEDLEY FEATURED RECIPES - NOVEMBER 2014

Slow Cooker Sweet Potato and Chicken Curry

1 can (15 oz) light coconut milk

3 medium sweet potatoes, peeled and cubed

3 tsp curry powder

6 carrot sticks, peeled and cut into 2" pcs

1 pkg (1.5 lbs) boneless chicken thighs or breasts

1 small onion, chopped

salt and pepper

Whisk together the coconut milk and curry powder in the base of the slow cooker. Add the chicken thighs (or breasts), sweet potatoes and carrots. Toss with the coconut milk. Sprinkle a little salt and pepper over the top. Set the cooker on low and cook for 8 hours.

Crock Pot Beef Tenderloin w/Balsamic Glaze

1 (3-4 lb) beef tenderloin, 10" long (thick end

3/4 c beef stock

of a whole tenderloin)

1/3 c balsamic vinegar

12 strips thick pepper bacon

1 Tbs Dijon mustard

1 small onion, sliced thin

2 Tbs sugar

4 cloves garlic, peeled

1 Tbs flour

3-4 sprigs fresh rosemary or 2 Tbs dried

salt and pepper

Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon. Lay the tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by "sewing" toothpicks through the ends. Heat a large skillet to medium-high heat. Place the tenderloin, toothpick side down, in the skillet. Brown the bacon on all sides, turning as needed - 10 minutes. Place the beef tenderloin in a 5-6 quart crock pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves and rosemary sprigs around it. Insert a meat thermometer in the thickest part of the tenderloin, then cover and turn to crock pot to low. Cook up to 4 hours. Now, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no lumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover and continue cooking another 30 minutes. Remove the tenderloin and cover with foil for at least 10 minutes. It will continue to cook as it rests. If needed, allow the balsamic glaze to continue simmering until thick. To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with glaze.

Surprising Nutella Brownies

4 large eggs

confectioners' sugar, optional

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with cooking spray. Line the pan with a parchment "sling", so the ends hang over the sides. Lightly spray again. Using the whisk attachment, beat the eggs in your mixer on medium-high speed for 8 minutes. The eggs should be tripled in volume and pale yellow in color. Warm the Nutella in your microwave for 1 minute. Give it a stir and let it cool until warm (but not to room temperature). With the mixer at low speed, slowly pour the warm Nutella into the bowl, mixing just until combined. Use a rubber spatula to scrap the bowl and incorporate any last bits of Nutella into the eggs. Immediately transfer to the prepared pan and bake for 25-30 minutes, or until a cake tester comes out clean. Transfer pan to a wire rack to cool completely. Using the parchment sling as an aid, transfer to a cutting board and cut into squares. Dust with confectioners' sugar, if desired. Serve or store in an airtight container in the refrigerator for up to one week.

Pumpkin Roll Cake

3 eggs, beaten

1 tsp ground nutmeg

1 c white sugar

1 tsp ground ginger

2/3 c pumpkin puree

1 c confectioners' sugar

1 Tbs lemon juice

1/4 c butter, softened

2/3 c self-rising flour

1 pkg (8 oz) cream cheese

2 tsp ground cinnamon

1 tsp vanilla extract

Preheat oven to 325 degrees. Butter or grease a 10x15 inch jelly roll pan. In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice. Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15-20 minutes. Remove from oven and allow to cool enough to handle. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners' sugar and slice into 8-10 servings.

Scratch Chocolate Pie

1 whole pie crust, baked and cooled (or use an

4 egg yolks

Oreo or graham cracker crust)

6 1/2 oz bittersweet chocolate, chopped fine

1 1/2 c sugar

2 tsp vanilla extract

1/4 c cornstarch

2 Tbs butter

1/4 tsp salt

whipped cream, for serving

3 c whole milk

Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together. Stir over medium heat until the mixture just barely comes to a boil, about 6-8 minute. The second it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla and butter and stir until everything is beautifully combined. Pour the pudding into the pie crust. Cut into slices and serve with whipped cream.

Easiest Ever Pumpkin Pie

3/4 c sugar

2 eggs, beaten

1 1/2 tsp pumpkin pie spice

one half batch, deep dish pie crust

1/2 tsp salt

SPICED WHIPPED TOPPING:

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 tsp pumpkin pie spice

1 1/4 c evaporated milk or half and half

1 tub (16 oz) whipped topping

Heat oven to 425 degrees. In a large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 40-50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve with topping or refrigerate until serving time. Store in refrigerator.

Nantucket Cranberry Pie

butter, for greasing

1 stick unsalted butter, melted

2 c (heaping) cranberries

2 eggs, lightly beaten

3/4 c pecans, chopped

1 tsp pure almond extract

2/3 c sugar

1/4 tsp salt

1 c flour

1 Tbs sugar

1 c sugar

TOPPING: ice cream or whipped cream

Preheat oven to 350 degrees. Generously butter a cake pan or pie pan. Add cranberries in the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on sugar. In a mixing bowl, combine flour, sugar, melted butter, eggs, almond extract and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake for 45-50 minutes. 5 minutes before removing from the oven, sprinkle surface with one tablespoon sugar for a little extra crunch. Cut into wedges and serve with ice cream or freshly whipped cream.