O - Henry! Bars Chef
Jill Acker-Ray
Prep time: 15 mins
Servings: 12 bars in 9 x13 pan or 9 bars in 8 x8 pan
Ingredients
1 cup sugar
1 cup light corn syrup
2 cups peanut butter
6 cups corn flakes
1 -12 ounce package chocolate chips
Directions:
Mix sugar and corn syrup together in a large pan on stove and bring to a boil.
Remove from heat and add peanut butter.
Pour cornflakes into a large bowl.
Pour hot mixture over top and mix well.
Press into a greased 8x8 pan.
Melt chocolate chips in microwave.
Spread over cornflake mixture.
Let cool and set up in refrigerator, then cut into squares.
Crab Rangoons
Prep time : 45 minutes
Makes: about 4 dozen
After learning how to make these at a cooking class in my late 20s, it became a family holiday tradition beginning with our annual Ray/Lettieri Italian Christmas party. Tutu would sit at the kitchen table and help me wrap literally dozens and dozens of these. My daughter Taylor has become an expert wrapper and has taken the reigns of her grandmother in helping keep this delicious tradition alive. Try them for your next holiday gathering or for a delicious treat for the New Year!
8 oz crabmeat (or surimi-imitation)
8 oz cream cheese (regular or low fat)
½ to 1 tsp salt
½ tsp garlic powder or granulated garlic
1 tsp fresh horseradish
1-package wonton wrappers
Water
In bowl or food processor, mix crabmeat. Cream cheese, salt, garlic powder and horseradish until well blended.
Set up “wrapping” station with small bowl of water, wonton wrappers, crab mixture and two teaspoons. Use a cutting board and have a damp towel to cover wonton wrappers to keep them from drying out.
Lay a wrapper flat and wet the edges. Place a teaspoon of mixture into center and fold upward to form a triangle. Seal with fingers and then wet one of the horizontal points and pinch wonton together in center. Fry in small batches in 350-degree vegetable oil until golden brown.
Serve with Plum Dipping Sauce
Plum Dipping Sauce
Prep Time: 10 minutes
This is a sweet/ savory sauce perfect for dipping your crab rangoons in. It makes a large batch, so feel free to use it for egg rolls, potstickers, as a glaze for ham, pork or shrimp pork It’s also delicious over cream cheese with crackers. It will keep in the refrigerator for several weeks or you can freeze some for later.
1 can crushed pineapple, in syrup
1 cup sugar
1 cup water
1 cup white or rice vinegar
1 TBSP soy sauce
2 TBSP cornstarch
2 TBSP cold water
1 cup plum jam
Heat pineapple with syrup, sugar, water, vinegar and soy sauce to boiling. Mix cornstarch and cold water into a “slurry” and stir gradually into mixture. Heat to a boil, stirring constantly.
Cool to room temperature; add plum jam and stir to combine. Cover and refrigerate.
Hot Spinach & Artichoke Dip
Chef Jill Acker-Ray
Prep Time: 5 minutes
Cook Time: 30 minutes
1 package frozen creamed spinach-thawed
1 can artichoke hearts-drained and chopped
1 cup Dukes mayonnaise
1 Tablespoon Worcestershire
2 shakes of favorite hot sauce
1/2 tsp garlic powder or granulated garlic
1 -2 cups grated Parmesan, Pecorino-Romano (or combo)
Sweet Paprika for garnish
Mix all ingredients thoroughly, put into a sprayed oven proof container. Sprinkle with paprika
Bake in 350 degree oven for 25-30 minutes until hot and bubbly.
Classic Pimiento Cheese
Chef Jill Acker-Ray
Makes 2 cups
Serves 4
I moved to the Carolinas in the late 80’s and was introduced to this simple and classic Southern staple. I’ve been hooked ever since! Nothing speaks hospitality like a creamy bowl of it with crackers.....on the porch with neighbors, good conversation and a cold beverage!
2 cups shredded extra-sharp Cheddar cheese
1-1½ cup mayonnaise
¼ teaspoon garlic powder
1 tsp dried chives
¼ teaspoon ground cayenne pepper or hot sauce
½ teaspoon Worcestershire sauce
1 - 4 ounce jar diced pimento, drained
Mix all ingredients thoroughly so that everything is incorporated. Taste and adjust seasoning according to your taste.
Chill. Serve with crackers, crudités or French rounds. Use it on a burger or in a grilled cheese sandwich or just spread it on a bun and enjoy.