Goat Cheese Pepperspread

Jeff Meeker and Keith Alvis did a sampling in our store today of their delicious jalapeno pepperspread, Hot Heads Pepperspread. The event was a huge success and Longmont has more pepperheads than I knew.

Ingredients:

• 4 ounces Goat Cheese
• 1-2 Tbsp Hot Heads Pepperspread
• 4 Tbsp Low Fat Mayonnaise
• 1 Tbsp Fresh Cilantro
• 1 Tbsp Fresh Basil
• 1 tsp Dill
• 1 Tbsp Sun Dried Tomatoes

Directions:

1. Finely chop Cilantro and Basil and mix remaining ingredients.
2. Use more or less Pepperspread depending on spiciness.
3. Refrigerate and let sit to let flavors mix.
4. Serve as a sandwich spread or on bruschetta or toasted bread.

Submitted by Keith Alvis, http://www.pepperspread.com/

Shittake Mushroom Sushi

For Marinade
Ingredients:

• 2 Tbsp. Robert Rothschild Asian Sesame Oven & Grill Sauce
• 2 Tbsp. Teriyaki sauce
• 1 Tbsp. Rice Vinegar
• 1 tsp. Vegetable oil

Directions:

1. Mix marinade ingredients together in a small mixing bowl.
2. Add mushrooms and marinate for 15-20 minutes - do not marinate too long or mushrooms will become soggy.

For Sushi Rice
Ingredients:

• 1 cup rice
• 2 Tbsp. Sugar
• 1/2 cup Rice Vinegar
• 2 Tbsp. Water, cold
• 1/2 lb. Shittake mushrooms, stems removed
• Green onion, blanched

Directions:

1. In a mixing bowl, combine sugar, rice vinegar and water.
2. Cook rice in steamer or rice cooker.
3. Spread rice onto large pan to begin cooling. Add sugar/vinegar mixture. Mix mixture into rice and fold rice to cool quickly - creating sticky rice.
4. Roll rice into logs and top with sliced marinated mushrooms. Tie mushroom with blanced green onion.

www.robertrothschild.com

Carrot Cake

Ingredients:

• 1 1/2 cups vegetable oil
• 4 eggs
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 cups flour (whole wheat, white, or a combo is fine)
• 1 tablespoon baking soda
• 1 teaspoon salt
• 3 cups grated carrots

Directions:

1. Preheat oven to 350 degrees. Lightly grease and flour a Bundt (or similar) pan or use baking spray.
2. Mix the flour, cinnamon, baking soda and salt together and set aside.
3. Beat the oil and eggs until they are light. Beat in the sugar a little at a time.
4. Gently add the dry ingredients to the wet, then fold the carrots.
5. Pour the batter into the pan and bake for 45-55 minutes, or until a toothpick comes out clean.

Notes: Cream cheese icing is traditional on carrot cake, but this is tasty plain. A decorative dusting of powdered sugar is nice.

Grate the carrots any way you choose. Coarser carrots will be more visible. Or grate in zucchini or apples to make up for the fact that you only have 2 cups of grated carrots and you don't want to go shopping.

Recipe submitted by: Donna Currie
Donna Currie writes a monthly cooking column for the Left Hand Valley Courier.
Visit Donna's cooking blog, www.cookistry.blogspot.com for great information and recipes.

Baked Chicken Breasts with Parmesan-Garlic Crust

Ingredients:

• 1 cup fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 3 cloves minced garlic
• 2 Tbsp extra virgin olive oil
• 1/2 tsp table salt
• coarsely ground black pepper
• 4 boneless, skinless chicken breast (6 to 7 oz each) trimmed (I slightly pound to make them more even for cooking)
• 1/4 cup minced fresh basil
• 1/4 cup mayonnaise
• Lemon wedges for serving

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic oil, salt and pepper to taste in bowl.
2. Pat chicken dry with paper towels and transfer to 13x9 inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle with breadcrumbs mixture over mayonnaise, pressing lightly to ahere.
3. Bake until crumbs are golden brown and instant-read thermometer inserted in the thickest part of chicken registers 160 degrees, 18 to 22 minutes. Serve with lemon wedges.

Recipe by submitted by: Debbie Adams ~www.dlaphoto.com
Per Debbie, this recipe is taken from CooksCountry.com and is easy and delicious.

Bagel Bites

A lovely bite-sized appetizer where little bagels bites are spread with a mixture of cream cheese, smoked salmon, green onion and Onion Blossom Horseradish Dip.

Ingredients:

• 6 Bagels
• 4 oz. Cream Cheese, softened
• 4 oz. Smoked salmon, minced
• 1 Green onion, minced
• 2 Tbsp. Robert Rothschild Farm Onion Blossom Horseradish
• Salt and pepper to taste

Directions:

1. Cut bagel in half and then cut each bagel half into 6 individual pieces. Place bagel pieces on a baking sheet and bake in 350 degrees F oven for 10 minutes.
2. In a medium bowl, mix together the cream cheese, salmon, green onions, Onion Blossom Horseradish Dip, salt and pepper.
3. Spread some cream cheese mixture on each toasted bagel piece. Serve on a platter. Yields 72 bagel bites.

www.robertrothschild.com

F.R.O.G. Jam Sauce

Rocky Mountain Orchards, located in Estes Park, F.R.O.G. Jam consists of Figs, Raspberries, Oranges, and Ginger. Blend the following ingredients and pour over chicken or pork. If used as a marinade for chicken, discard the leftover marinade.

Ingredients:

• 2 Tbsp Rocky Mountain Orchards F.R.O.G. Jam
• 1 cup Teriyaki Sauce
• 1/4 cup honey
• Dash lemon juice

www.rockymtorchards.com

Cheesecake Bread Pudding

Ingredients:

• Wind & Willow Caramel Butter Rum Cheesecake (divided)
• 3/4 cup melted butter (divided)
• 3 eggs (divided)
• 2 cups applesauce
• 2/3 cup milk

Directions:

1. Preheat oven to 350 degrees. Spray 8"x 8" cooking pan with oil.
2. Measure out 1 cup of the Butter Rum Mix; set aside.
3. Combine the rest of the Butter Rum Mix (Cheesecake Mix and Topping will be used later) with 1/2 cup butter and 1 egg. Press into bottom of prepared pan.
4. Combine Cheesecake Mix, 2 eggs, applesauce, milk, and optional rum flavor and beat until smooth.
5. Pour over batter in pan. Combine reserved Butter Rum Mix, sugar, and 1/4 cup melted butter. Crumble (or drop by spoonful) over top of cake. Sprinkle with pecans.
6. Bake for 55 minutes. Allow to cool for 10 minutes before serving. Place 2 or 3 large spoonfuls into a serving dish and drizzle with Caramel Topping.

www.windandwillow.com