Dump Cake

Super easy, yummy, no fail recipe that is great for your little chef!

Use a nice deep stoneware pan or I like to use my stoneware batter bowl.

Ingredients:
1 c Flour
1 c Sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 c milk
1/2 tsp. cinnamon (optional)
1 can fruit pie filling (any flavor)
1 stick of butter

Preheat oven 350 degrees. Melt 1 stick of butter in your pan or batter bowl in the oven.
Mix all ingredients of the batter, pour over melted butter. DO NOT STIR. Pour in filling.
DO NOT STIR. Sprinkle cinnamon on top.
Bake for 1 hour or until brown on top.

Drumstick Dessert

This recipe will make enough to fill a 9x13 in baking dish. Also great frozen!!

1st layer:
2 c vanilla wafers
3/4 c ice cream nut topping
1/2 c melted butter
Mix together and press into 9x13 pan. Bake 8-10 minutes @ 300 degrees.

2nd layer:
8oz softened cream cheese
1/2 c peanut butter
1 c powdered sugar
2 c cool whip
Mix together and spread on 1st layer.

3rd layer:
2 small boxes instant chocolate pudding
3 c milk
Mix and spread on layer 2.
Refridgerate for 30 mins.

4th layer:
Top with remaining 2 c cool whip.
Sprinkle w/ 1/2c Ice cream nut topping and Heath Pieces.

Rangoon Class on Tuesday May 4th OPENINGS

Attention all Rangoon LOVER'S..

Seats are still available for our May 4th, 2010 Rangoon Cooking class.
Class starts @ 5:30pm Learn how to make the classic crab rangoon to enjoy at home whenever you're craving it. Other savory and special sweet rangoons are on the menu.

Class fee is $25.00, register online @ www.kookaburrasclosetgourmet.com or call (608)325-5805.

Well-Packed Pitas

A satisfying meal in a pocket for lunch or picnics.

Serves: 2

Ingredients
2 (6–inch) pita breads
1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1+1/2 tablespoons mayonnaise
2 lettuce leaves, washed and patted dry
3 ounces thinly sliced chicken, turkey breast or ham
3 ounces thinly sliced Swiss cheese
1 tablespoon julienned sun–dried tomatoes
4 very thin slices onion
1 ripe avocado, peeled and thinly sliced, optional
alfalfa sprouts, optional

Directions
Slice off a narrow wedge from one edge of each pita and carefully open.
Combine Maine Maple Champagne Mustard with mayonnaise in a small bowl, liberally brush onto insides of pita pockets.
Add lettuce, chicken, cheese, sun–dried tomato and onion.
Add avocado and alfalfa sprouts, if desired, and serve.

Morel Mushroom Breading

Ingredients:
One extra large egg, beaten.
One part each -Ritz crackers (crushed fine) and parmesan cheese.
Add fresh black pepper to taste.
Approximately 8 to 10, 2-3 inch morels (halved)
Unsalted Real Butter

Preparation:
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.
Serve hot.

Kookaburra's FRITO PIE !!

I don't have a picture for this one, but this recipe is as simple as rice krispie treats and just as addictive!!
My kids love making it and of course eating it.



1 cup Karo Syrup
1 cup granulated sugar
1 cup peanut butter
1 16 0z bag of FRITO corn chips

Directions
1. Pour 1/2 of the bag of chips in a 91/2 x 11 cake pan or plastic tupperware container.

2. In a sauce pan add syrup and sugar and dissolve over medium heat. Pull off heat and add peanut butter and stir until peanut butter is well incorporated.

3. Pour 1/2 warm peanut butter mix over chips. Layer the rest of the bag of chips next and pour remaining peanut butter over top.
Let it cool before serving.

My kids love it with a layer of chocolate chips, add nuts, m&m's.. GO CRAZY!! It's salty sweet goodness, similar to the taste of a Payday candy bar!! Awesome with a little ice cream and a good chick flick too!!

Kookaburra's FAVE Chocolate Fondue Recipe

5 ounces of chocolate, chopped.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.

Dip your choice of cake, rice krispie treats, bananas, oranges, strawberries, pound cake, bugles, pretzels, bacon, cut into bite-sized pieces.
Great served with a Strawberry wine.



Instructions for Chocolate Fondue:
Sift the cocoa into a mixing bowl and then set aside.Put the water, sugar and corn syrup in a pot and bring to boil.Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.Pour the cocoa powder into the solution and blend with a whisk until smooth.Return the chocolate mixture to the stove and continue cooking over a medium heat.Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.Remove from the heat and stir in the chopped chocolate.Pour into a fondue pot and keep warm.

Apple Jalapeno Chicken Wings

Serves: 6

Ingredients
1 cup Stonewall Kitchen Apple Jalapeno Jelly
½ cup water
¼- ½ cup bourbon
2 Tbsp. butter
2 pounds chicken wings



Directions
In a food processor, puree the Stonewall Kitchen Apple Jalapeno Jelly.
In a large skillet place the Stonewall Kitchen Apple Jalapeno Jelly, water, bourbon, and butter over medium heat. When melted stir until uniform.
Add the chicken wings. Cover and simmer 15 minutes. Remove lid and simmer another 30 minutes, turning the wings several times. The sauce should thicken, but do not allow to burn.
Remove wings and finish under the broiler until golden brown. Serve hot with reserved sauce from skillet.

Chilled Blueberry Soup

Serves: 4

Ingredients
1 cup (1-13 ounce jar) Stonewall Kitchen Wild Maine Blueberry Jam
1 cup heavy cream (or light if you prefer)
2 Tbsp.Chardonnay (or similar white wine)
2 Tbsp. lemon juice
1 tsp. pure vanilla extract
1/4 cup water
A dash of cinnamon
Directions
Heat the Stonewall Kitchen Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl.
Add the remaining ingredients to the jam and mix until uniform.
Chill in the refrigerator. This soup can be made a day in advance.
Stir before serving and add a little more water if too thick.
Recipe Tips

* Garnish with a dollop of whipped cream, sour cream, small blueberries, or fresh grated lemon peel if desired.

Jam Tour 2010

Kookaburra's will be showcasing a different GREAT tasting, delectibly delicious, STONEWALL KITCHEN jam every month in 2010. Each showcased jam will be available for tastings and will be featured in unique recipes all month long. Be on the look out for STONEWALL KITCHEN coupons in national magazines and bring them to Kookaburra's to recieve your savings today!

FEBRUARY'S Featured Jam is Roasted Garlic Onion Jam... look for our great recipes here on the blog.

Blueberry Sour Cream Coffee Cake

Serves: 8-12

Ingredients
2 cups granulated sugar
2 cups all purpose flour
1 Tbsp vanilla extract
1 Tbsp baking powder
1/4 Tsp salt
2 sticks (1 cup) unsalted butter
2 eggs, beaten lightly
1 cup sour cream
1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well
Directions
Pre-heat oven to 350 degrees.
Butter a 10” bundt pan and lightly dust the inside with flour.
In a mixer, or by hand, cream sugar and butter until light and fluffy.
Add eggs, blending well, and then add sour cream. Mix until combined.
Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight "trough" with a spatula.
Gently spoon the blueberry mix into the batter "trough", being careful not to touch the side of the pan.
Pour the remaining batter over the jam and smooth the top.
Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!

Layered Mexican Dip w/ Black Bean Salsa

Serves: 10-12

Ingredients
1 – 16 oz. can of refried beans
1 - 4.5 oz. can of chopped green chilies
1/2 cup sour cream
1/2 cup mayonnaise
2 avocadoes, peeled and diced
2 Tbsp. fresh lemon juice
1 cup Stonewall Kitchen Black Bean Salsa or Stonewall Kitchen Mango Lime Salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
4 green onions, chopped
Directions
Preheat oven to 350 degrees F.
In a greased deep pie dish, spread the refried beans and then layer the chopped green chiles on top.
For the next layer combine the sour cream and mayonnaise. Continue layering the avocadoes, lemon juice, Stonewall Kitchen Black Bean Salsa or Stonewall Kitchen Mango Lime Salsa, and top with the two cheeses and green onions.
Bake in preheated 350 degree F oven for 20-30 minutes until heated through and bubbly.
Serve with tortilla chips.

Valentine's Special at Kookaburra's

Kookaburra’s
Valentine Special
$22.00 available in red or pink


Fill with chocolates, jewelry, soaps or dessert!
This 8oz stoneware ramekin with lid can go from freezer to oven, microwave and dishwasher. Make your valentine a decadent dessert and show her how much you care!

Shipping available. To place order call 608.325.3955 or email laura@kookaburrasclosetgourmet.com

New Arrival at Kookaburra's

The essence of grapefruit and thyme bring an airy delight to these products. The Dish Soap leaves a sparkling, streak-free finish. The Hand Soap and Lotion are enriched with vitamins for a clean feeling of softness. Both are included with a handy caddy, great for Mother's day or Valentine's day gifts.

Spicy Black Bean Salad

Serves: 6

Ingredients
1 Jar Stonewall Kitchen Spicy Corn Relish
1-15 ounce can Black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4 inch cubes
1 Avocado, peeled, pitted and diced
3/4 cup cherry or grape tomatoes, quartered
2 Tbsp. cilantro, chopped
Directions
Place all ingredients including Stonewall Kitchen Spicy Corn Relish in a serving bowl. Toss and serve at room temperature

Chicken Saltimbocca

One of my all time favorite recipes!

Ingredients
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Directions
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Fig and Walnut Butter Bruschetta

This is a delicious appetizer or late night snack with a dessert wine.

Serves: 12

Ingredients

12 slices of a baguette (broiled or grilled)
Roquefort or Gorgonzola cheese
Stonewall Kitchen Fig & Walnut Butter
Fresh figs
Honey
Mascarpone

Directions

Slice a baguette on the diagonal into 1/2" pieces; broil or grill baguette pieces
Spread each baguette slice with either Roquefort or Gorgonzola cheese, then a generous portion of Stonewall Kitchen Fig & Walnut Butter.
Arrange on a serving dish and garnish with fresh figs (halved), broiled or grilled and drizzled with honey.
Place about a teaspoon of mascarpone on each half.

Fig & Walnut Cheese Cups

Serves: 15 cups

Ingredients
5 oz. Blue cheese
1 jar Stonewall Kitchen Fig & Walnut Butter
2 Tbsp. brandy or cognac
1 package of fillo cups (Athens or The Fillo Factory brand)
1/4 cup walnuts, chopped
freshly snipped chives for garnish
Salt and pepper to taste
1 jar Stonewall Kitchen White Bean Dip
parsley leaves for garnish

Directions
Preheat oven to 350°F.
Mix Fig & Walnut Butter with the brandy or cognac.
Arrange the fillo cups on a lined baking sheet.
Place a small piece of cheese snugly in the bottom of each cup.
Top with approximately 1 teaspoon of butter mixture.
Sprinkle with chopped walnuts. Bake for 10 minutes or until lightly browned.
Allow to cool 10 minutes before serving. Place on serving platter and garnish with chopped chives.

Skewered Grilled Chicken with Sesame Ginger Peanut Dip

Serves: 4

Ingredients
4 boneless, skinless chicken breasts
1 bottle Stonewall Kitchen Sesame Ginger Teriyaki Sauce
1/2 cup peanut butter
2 cups heavy cream
salt and pepper to taste
Wooden skewers, as needed
Directions
If using the chicken as an appetizer, cut chicken into strips and place on wooden skewers that have been soaked in water for thirty minutes
Place either breast halves or skewered chicken in a flat pan
Coat the chicken with 1/2 of the Stonewall Kitchen Sesame Ginger Teriyaki Sauce and let marinate for several hours, turning once or twice (Overnight marinating works well also)
Measure 1/2 cup of Stonewall Kitchen Sesame Ginger Teriyaki Sauce and pour into a small saucepan
Place 1/2 cup of the peanut butter in the saucepan and blend well
Add heavy cream and mix well with the peanut butter and teriyaki mixture, bring to a simmer
Spray grill or broiler with pan release spray and pre-heat
Grill chicken breasts or skewers until chicken is firm, evenly browned, and cooked thoroughly
Season with salt and pepper if desired
Place cooked chicken on plates or platters and ladle warmed sauce over chicken or place sauce in a bowl for dipping
Serve to guests and enjoy

Kookaburra's Blue Cheese Dressing

2 tablespoons Kookaburra's Buffalo Chicken Spice Blend
1 cup sour cream
2 tablespoons of red wine vinegar

Add 2 tablespoons Kookaburra's Buffalo Chicken Spice Blend to 1 cup light sour cream and 2 tablespoons of red wine vinegar.
Optional - Crumble fresh blue cheese for added flavor.


This is great on our Buffalo Chicken Pizza recipe!

Kookaburra's Buffalo Chicken Pizza

4 tablespoons butter
2 cups shredded chicken (canned chicken or rotisserie works fine)
2 tablespoons Kookaburra's Buffalo Chicken Spice Blend
1 pre-made pizza crust
1 cup of Kookaburra's blue cheese dressing (see recipe below)
1 sliced red pepper
1/2 cup of red onion sliced thinly
1 1/2 cup of mozzarella cheese


Melt butter ina sausepan, add chieken and Kookaburra's Buffalo Chicken Spice Blend and saute for a couple of minutes until well blended. Top pizza crust with Kookaburra's Blue Cheese Dressing and chicken mixture. Top with red pepper and red onion. Finish off by topping pizza with cheese and bake at 450 degrees 10-15 minutes or until bubbly on top and cooked through.


Kookaburra's Blue Cheese Dressing Recipe:

Add 2 tablespoons Kookaburra's Buffalo Chicken Spice Blend to 1 cup light sour cream and 2 tablespoons of red wine vinegar.
Optional - Crumble fresh blue cheese for added flavor.

Kookaburra's Hot Wing Dip

This is a quick and easy recipe for game night. The guys gobble this one up!!


1 cup of cooked chicken, shredded (you can use canned chicken also)
1 cup of mayo
1 cup of shredded mozzarella, cheddar or jack cheese
1/4 cup of parmesan cheese
2 tablespoons of Kookaburra's Buffalo Chicken Spice Blend

Stir well in small casserole dish and bake @ 350 degrees for about 30 minutes or until bubbly.

Serve with crackers, chips of french bread slices.

Kookaburra's Chicken Pineapple Teriyaki Wraps

This is one of Kookaburra's favorites! Kids love them!

serves 4-6

3 halfs Chicken Breast
½ pint Mushrooms (optional)
Sm Can Water Chestnuts (optional)
1 Cup Green Onions (optional)
1-20oz Pineapple
1 Cup Stonewall Kitchen’s Sesame Ginger Teriyaki Sauce
Soft Taco Shells
Lettuce
Shredded Cheese

Mince mushrooms and water chestnuts. Using your favorite Le Creuset cookware brown chicken over medium to high heat. Dice or shred chicken as desired.

Add sauce and veggies. Cook until chicken and sauce start to caramelize. Remove from heat.

On a taco shell or lettuce leaf add chicken, cheese, pineapple and lettuce.

Kookaburra's Creamy Garlic Mashed Potatoes

Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Red Pepper Cream Sauce with Roast Pork

submitted by Brenda Carus

Ingredients

1-2 jars roasted red peppers
3/4 c. heavy cream
fistful of grated parmesan
splash of white wine
1-2 dashes Worcestershire sauce
couple of cloves of garlic
black pepper

Directions

Drain peppers. Put all ingredients into blender. Pulse, keeping slightly chunky.
Roast pork about 45-60 minutes before finished, pour sauce over and finish roasting.
Serve with potatoes.

Fresh fruit kebobs with Kookaburra's Key lime dip

These kebabs work well with any type of fruit, including more exotic types such as star fruit, kumquats or prickly pears. To prevent fruit from browning, dip in pineapple or orange juice.


Serves 2
Ingredients
4 ounces low-fat, sugar-free yogurt
2 teaspoons Kookaburra's Key Lime Cheesecake mix
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers


Directions
In a small bowl, whisk together the yogurt, Kookaburra's Key Lime Cheesecake Mix. Cover and refrigerate until needed.

Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.

Nutritional Analysis(per serving) Serving size: 2 fruit kebabs
Calories 160 Cholesterol 4 mg
Protein 4 g Sodium 45 mg
Carbohydrate 36 g Fiber 4 g
Total fat 1 g Potassium 516 mg
Saturated fat < 1 g Calcium 122 mg
Monounsaturated fat trace

Kookaburra's Buffalo Grilled Shrimp

Though shrimp is higher in cholesterol than most meat and poultry, it's lower in fat and saturated fat. And fat, not cholesterol, has the greatest effect on blood cholesterol. Shrimp also has omega-3 fatty acids, a type of fat that's good for your heart.


Serves 4
Ingredients
1/2 pound uncooked shrimp, peeled and deveined (about 32 shrimp)
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1 teaspoon Kookaburra's Buffalo Chicken Spice Blend
1/2 teaspoon fresh oregano, chopped

Directions
Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.

To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add Kookaburra's Buffalo Chicken Spice Blend. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.

Transfer to a plate and serve immediately.

Nutritional Analysis(per serving) Serving size: 8 shrimp
Calories 73 Cholesterol 85 mg
Protein 12 g Sodium 151 mg
Carbohydrate 3 g Fiber 1 g
Total fat 2 g Potassium 199 mg
Saturated fat trace Calcium 37 mg
Monounsaturated fat 1 g

Kookaburra's Snack Mix

This is our twist on a healthy sweet and spicy Chex Mix with garbanzos and dried fruit. You not only increase the amount of fiber in the spicy snack mix, but also reduce the fat and sodium.


Serves 12
Ingredients
2 cans (15 ounces each) garbanzos, rinsed, drained and patted dry
2 cups Wheat Chex cereal
1 cup dried pineapple chunks
1 cup raisins
2 tablespoons honey
2 tablespoons reduced-sodium Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon chili powder


Directions
Preheat the oven to 350 F. Lightly coat a 15 1/2-inch-by-10 1/2-inch baking sheet with butter-flavored cooking spray.

Generously spray a heavy skillet with butter-flavored cooking spray. Add garbanzos to the skillet and cook over medium heat, stirring frequently until the beans begin to brown, about 10 minutes.

Transfer garbanzos to the prepared baking sheet. Spray the beans lightly with cooking spray. Bake, stirring frequently, until the beans are crisp, about 20 minutes.

Lightly coat a roasting pan with butter-flavored cooking spray. Measure the cereal, pineapple and raisins into the pan. Add roasted garbanzos. Stir to mix evenly.

In a large glass measuring cup combine honey, Worcestershire sauce and spices. Stir to mix evenly. Pour the mixture over the snack mix and toss gently. Spray mixture again with cooking spray. Bake for about 10 to 15 minutes, stirring occasionally to keep the mixture from burning. Remove from oven and let cool. Store in an airtight container.

Nutritional Analysis(per serving) Serving size: 1/2 cup
Calories 154 Cholesterol 0 mg
Protein 3 g Sodium 192 mg
Carbohydrate 36 g Fiber 3 g
Total fat trace Potassium 225 mg
Saturated fat trace Calcium 41 mg
Monounsaturated fat trace

Oriental Cabbage Salad

Ingredients:
1/2 small head green cabbage
3 scallions, chopped
2 tablespoons dark sesame oil
2 tablespoons rice wine vinegar
2 tablespoons sesame seed, toasted

Combine the cabbage, scallions, oil and vinegar. Toss well and chill until ready to serve.

Add the sesame seeds and toss again before serving.


Serves 4

Nutrition per serving
103 calories, 2 g protein, 5g carbohydrates, 9 g fat, 1 g saturated fats, 15 mg sodium, 0 mg cholesterol, 2 g fiber

Grilled Chipotle Pineapple

Kookaburra's Cooking Class Recipe

Pineapple is a good source of vitamin C. One-half cup pineapple provides 12 milligrams of vitamin C — about 20 percent of your daily need for vitamin C.


Serves 8
Ingredients
For the marinade
1 tablespoon olive oil
2 tablespoon Kookaburra's Pineapple Chipotle Cheeseball Mix
2 tablespoon dark honey
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest

Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, Kookaburra's Pineapple Chipotle Cheeseball mix, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

Nutritional Analysis(per serving) Serving size: 1 wedge
Calories 79 Monounsaturated fat 1 g
Protein <1 g Cholesterol 0 mg
Carbohydrate 15 g Sodium 1 mg
Total fat 2 g Fiber 1 g
Saturated fat <1 g

For an additional treat serve with a dollup of Key Lime Sour Cream.
Directions for Key Lime Sour Cream
Mix 1 pkg of Kookaburra's Key Lime Cheesecake Mix in 1 tub of light sour cream

Green County Spotlight.com

As all of you know, it can be difficult starting a new business from the ground up. Budgets are tight. Honestly my business plan did not include a web presences until much later and the Green County Spotlight enabled me to link to my customers online at a price I could afford. NOTHING!
I think I first met Polly and Richard at a Future Forward meeting in early '09. The discussion was around a portal that could link Green County businesses and community together, as well as paint a picture of all we, as a county, offer to the outside world.
They offered me and every business owner a free web page on the Green County Spotlight. FREE? YES! really. FREE!

The links to add coupons and specials; maintain a web presence all of which are invaluable tools in today's marketplace. Customers can see what each of us offer, community events, special goings on, blogs threads, and so much more.
The Green County Spotlight comes highly recommended from myself as a business MUST DO!! for Green County WI business owners. If you are not there you need to be.
Visit www.greencountyspotlight.com or call (608)938-4800 for more info and tell them Kookaburra says 'HEY!

Chinese Cooking Class update

Our Chinese cooking class for both nights are now full. Thanks to all that have registered and for those of you who missed out. Watch for it again this spring possibly.

Meat Birds and Pork - Pasture Raised in Blanchardville WI

Some of the most excellent pastured raised geese, chickens, turkeys as well as pork can be found at The Goose Chaser Farm in Blanchardville, WI. They also have fresh omega-3 rich eggs and artisan baked goods.
Call for info on culinary workshops or to place your order.

Born and raised in Germany Steffi Culberson, owner of The Goose Chaser farm, takes great pride in her selection of only the highest quality breeding stock, feed and care of her animals. The end result is the most delicious, organic meats and poultry you have ever eaten. Steffi has also graced Kookaburra's Kitchen with her incredible cooking skills and recipes for our cooking classes.

Give her a call to reserve your farm fresh meats, eggs and birds.
Visit www.thegoosechaserfarm.com for additional information.

Apple Pie with Fig & Walnut Butter

This apple pie is synonymous with good things in the American home. Adding the Fig and Walnut Butter creates the next level of flavorful Americana.

Serves: 8

Ingredients

12 medium to large firm apples, cored, peeled and cut into 1/4" thick slices
1 jar Stonewall Kitchen Fig & Walnut Butter
1 1/2 teaspoons fresh orange zest
3 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup sugar
3 tablespoons flour
1 egg
pinch of salt
1 double pie crust

Directions

In a bowl, combine apple slices with lemon juice, orange juice and orange zest.
In a separate bowl combine sugar and flour.
Roll one piecrust into a 13" circle.
Line the bottom of a 9" pie plate with the dough, trimming to a 1/2" overhang.
Beat egg and salt together. Brush the bottom and sides of the pie crust with egg wash.
Toss apple mixture with sugar mixture. Add the Fig and Walnut Butter and stir well.
Place filling in piecrust, spreading apples evenly.
Roll the second crust into a 13" circle and place on top of the apples.
Tuck the top edge of dough under the bottom edge of dough and press together to form a seal.
Pierce the top of the pie several times to vent.
Brush top with egg wash and sprinkle with sugar.
Bake at 400F degrees for 45 to 50 minutes or until brown and bubbly.

Chinese Cooking Class update

Well hello all!! Hope everyone is settling into their new year routine. Kookaburra's cooking classes are filling quickly. Our Chinese cooking class for Jan 26th is now full and only 2 spots available for the Jan 28th (Thurs night) class. This class will be taught by Mr. Kookaburra (my husband Joey). The recipes for this class were chosen for ease in creating and great for entertaining.
Menu includes.. Beef Teriyaki Strips, Egg Drop Soup; my personal favorite.. CRAB RANGOON and our family fav 'n rave twist on a Chinese inspired Taco!

Don't forget we can also do private cooking classes for your group during a time that fits your busy schedule. Great for bachelorette parties, couples or girls night out, civic/club meetings, scout groups, birthdays, anniversaries.

Gluten Free Baker in Monroe WI

Kookaburra Food Business Pick of the week

Looking for a Gluten Free Birthday cake, muffins, breads and melt in your mouth cookies? Search no more!!

Five Corners Bakery
Contact Mary Mott at Five Corners Bakery
online at www.uniquebaker.com or by phone (608) 325-2627


I met Mary within the first month of opening Kookaburra's. She is a talented, to say the least, baker. She has extensive experience in baking Gluten Free breads, muffins and cakes. She can also tweak recipes for your special dietary needs.

Fig and Walnut Butter Bars

Fig and Walnut Butter Bars

Serves: 16

Ingredients
2 cups flour
½ cup confectioners’ sugar
1 cup butter
¾ cup Stonewall Kitchen Fig & Walnut Butter
2 Tbsp. brown sugar

Directions
Preheat oven to 350 degrees F. Grease an 8 X 8 inch pan.
Using a food processor fitted with a metal blade (or use a pastry blender) combine flour, confectioners’ sugar and butter. Pulse processor until mixture resembles coarse crumbs.
Reserve 1/3 of this mixture for the topping and set aside. Press remaining mixture in the bottom of the prepared pan.
Spread Stonewall Kitchen Fig and Walnut butter over the crust.
Mix brown sugar into the topping. Crumble over fig and walnut filling.
Bake for 40-50 minutes until golden brown. Let cool completely and cut into squares.

Our first chirp

Wow! this is it! I have made a new year's resolution to create a blog and write down some of my ups and downs as I create my own path through life's challenges. In Sept of '08, my husband and I dove head first into the deep end of the pool of independent business ownership. I was about to turn 40 and decided I really wanted to start on my 'bucket list'. One of those accomplishments was to start a business that centered around creating fun and fond memories in your kitchen.
I look back and remember as a child loving cooking with my grandmother. Her kitchen always smelled incredible. Scents of cooking bacon, mulling spices and bake goods. OH MY GOODNESS!! I also can't remember what she looked like without her apron on. Funny what we take away as children. Her kitchen table... so versitile, games of Scrabble and Neertz, playdoh; canning corn and potatoes, haircuts, lunches with the farm hands and of course a good scoulding or two not to mention having to sit for hours into the night for NOT cleaning my plate.

Kookaburra's was born from those fond memories ... I hope to bring a re-discovery of sorts to the fun of cooking. No not cooking on Wii or on your DS, but rather rolling up our sleeves getting dirty, making a mess and sounds of laughter my children will never forget.

It would be wonderful to create a movement of those wanting to bring back the heart of the home... that kitchen table!