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Pumpkin Cookies

Pumpkin Cookies Cookie Ingredients:2 ½ Cups Flour1 tsp Baking Powder1 tsp Baking Soda2 tsp Cinnamon½ tsp Nutmeg½ tsp Ground Cloves½ tsp Salt½ Cup Butter (softened)1 Cup Sugar½ Cup Brown Sugar1 Cup Canned Pumpkin Puree1 Egg1 tsp VanillaFrosting Ingredients:1/2 lb Powdered Sugar2 tbsp MilkPinch of cinnamon/nutmeg/cloves if wished Cookies Directions:Preheat oven to 350°F.Combine flour, powder, soda, cinnamon, nutmeg. Cloves, and salt; set aside.Cream together butter and sugars.Add pumpkin.Add egg.Add vanilla.Mix in dry ingredients.Drop by tablespoonfuls onto cookie sheet, flatten slightly.Bake for 15-20 minutes.Cool completely then frost.Frosting Directions:Combine ingredients to form a thick frosting. Recipe by Jill Raymer for use in the Culinary Studio @ Function Junction

Chocolate Hazelnut Brownies

Chocolate Hazelnut Blondies 1 stick butter (unsalted)1/2 cup dark brown sugar (packed)1/2 cup light brown (packed)1 1/2 tsp pure vanilla extract1 large egg + 1 large yolk (room temp)1 cup + 2 tbs all-purpose flour3/4 tsp kosher salt1/4 tsp baking powder1/2 cup toasted hazelnuts (roughly chopped)3.5 oz dark chocolate bar (roughly chopped)flakey sea salt (optional garnish) Heat oven to 350°FLightly grease an 8x8” square baking pan and line with two strips of opposing, overlapping pieces of parchment paper. Be sure to leave a little overhang as this helps during the removal process.Begin by browning the butterPut the stick of butter in a skillet set over medium heat. As the butter begins to melt, swirl the pan around to help the butter cook...

Balsamic Dressing

Balsamic Dressing ​ 4 oz Balsamic vinegar1 tsp kosher salt1 tbsp pepper1 tbsp Thyme2 tbsp Dijon mustard2 tbsp garlic (minced)2 tbsp pesto4 oz olive oil In a dressing bottle or bowl, combine vinegar, salt, pepper, thyme, dijon, garlic, and pesto.Shake or whisk to combine.Once salt has dissolved, add the olive oil and again shake or whisk to combine.

Spring Has Sprung

As spring gives way to summer temperatures and the sun decides to stick around for more than just a moment, my thoughts turn to being outside, nurturing my garden and eavesdropping on the gossip of neighborhood birds. I love the long hours of daylight and try to get as much done in my yard and garden as possible, which doesn’t leave much time for food preparation. One of my favorite go-to meals is a chicken salad. I can make up a big batch and eat on it for almost a week. It is quick, easy, and healthier than a drive-thru hamburger (a weakness, I must admit). Just the other day I wanted to make up...

Apricot Pecan Chicken Salad

Apricot Pecan Chicken Salad Ingredients:1 chicken breast (tenderized)½ tsp salt½ tsp ground pepper (coarse)Aromatics to go in the bag:1 orange (juiced)1/2 lemon zest1 tbsp fresh parsley (chopped coarse)2 sprigs fresh tarragonSalad:½ cup water6 apricots (dried, cut in quarters)½ cup sweet onion1 stalk celery (cut lengthwise then diced small)½ cup mayonnaise (adjust to preference)orange zestFresh Tarragon to taste (coarsely chopped (I use three sprigs))Salt to taste (about ½ teaspoon)¼ cup pecans (toasted then chopped for garnish)12 red seedless grapes (cut in quarters (optional)) Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in <a href="https://functionjunction.com/?s=stasher+bag&post_type=product&type_aws=true" style="color:red;text-decoration:underline">Stasher Bag</a> with orange juice, lemon zest, chopped parsley,...

Fiesta Taco Seasoning

Fiesta Taco Seasoning 2 tbsp chili powder1 tbsp cumin1 tsp paprika1 tsp salt1 tsp garlic powder1/2 tsp onion powder1/2 tsp black pepper (fine)1 tsp oregano (ground fine)1/4 tsp cayenne pepper1/2 tsp cinnamon1 tsp black pepper1/2 tsp turmeric Mix all ingredients in a bowl.Transfer to a spice jar and seal tightly.Use seasoning for beef, chicken or pork. Recipe by Mary C. Merola Function Junction Culinary April 2015

Chicken Tacos with Cabbage Slaw

Shredded Chicken Tacos with Cabbage Slaw For the slaw1/2 cup red onion (very thinly sliced)2 cups red cabbage (thinly sliced )1/4 cup cilantro leaves (coarse chopped )1 fresh lime (rolled and juiced*)1 tbsp olive oil1/2 tsp kosher saltFor the chicken1 lb chicken breast (boneless skinless (about 2 half breasts))1 tbsp Fiesta Taco Seasoning (see recipe)2 cups water1/2 lime (rolled and juiced*)½ tsp sugar1/2 cup cilantro stems (handful)1 tbsp olive oil1 onion (medium, sliced)2 cloves garlic (smashed)12 corn tortillas (hard or soft as you prefer)Mary’s Guacamole (see recipe)Fresh cilantro leaves Combine cabbage, lime juice, olive oil, and salt in a large bowl. Toss and let stand for 10 minutes.Add onion and cilantro, then gently mix prior to serving.Dry chicken with paper...

Cinco de Mayo

Cinco de Mayo, or the 5th of May, marks the day the Battle of Puebla was won in Mexico back in 1862, when Mexico was fighting France’s attempt to conquer as a means of recovering a debt. Today in the USA, people celebrate the Mexican culture and revel in the music, foods and festivities associated with our neighbors to the south. In my youth, I paid homage to tequila with salt and lime, but as the years stack up the high octane has been replaced with high nutrition…like avocados, for example. Avocados are considered to be a “super food” due to the healthful benefits when added to your meal planning. I love almost every way I’ve...

Hold the Straw, Please!

One of my favorite things I used to do was to hit a drive through or convenience store for a fountain pop. The satisfaction of sipping an ice-cold beverage through a straw while tooling about my day was a regular treat. But what happens to all those straws once I’ve gotten my refreshing fix? My beverage may have lasted a couple of hours, but that disposable straw will last forever. I know, it sounds melodramatic, but really, just because I toss it in the trash and it’s out of my sight, doesn’t mean it is really gone. I am only one person, but the number of straws I’ve discarded over my lifetime is staggering.Don’t get me wrong,...

Raspberry-Chocolate Chip Muffins

Raspberry-Chocolate Chip Muffins These tender, moist muffins, packed with chocolate chips, feature a bright red heart: fresh raspberries in the center. Topping1/2 cup flour (King Arthur Unbleached All-Purpose )1/4 cup sugar1/4 tsp cinnamonsalt (pinch)3 tbsp butter (melted)1/4 tsp vanilla extractBatter1/2 cup butter (melted)3/4 cup milk (preferably at room temperature)2 eggs (large, preferably at room temperature)1 3/4 cups flour (King Arthur Unbleached All-Purpose )3/4 cup sugar1 tbsp baking powder1/2 tsp salt1 1/3 cups chocolate chips24 to 36 raspberries (fresh or frozen whole ) Preheat the oven to 400°F. Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan, or lightly grease a silicone muffin pan.To make the topping: Mix the ingredients together until the mixture is very moist and...

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