Easy Peanut Butter Cookies

These peanut butter cookies are super easy!

1 cup sugar

1 egg

1 cup peanut butter

With an electric mixer, blend sugar and egg. Blend in peanut butter until smooth. Roll tablespoons into balls and place on ungreased cookie sheet. With the tines of a fork, press down, then turn and press down again to make a criss-cross design on each cookie. Sprinkle lightly with sugar and bake at 375 for 8 minutes. Allow to sit on cookie sheet for 2 minutes, then remove to cooling rack.

Honey Cinnamon Butter

This butter is really, really good! It would be great on a variety of holiday baked goods (pumpkin muffins, cranberry nut bread, Sister Schubert rolls, etc.).

Here's what you need:
2 sticks butter, softened
1 cup powdered sugar
1 cup honey
2 teaspoons cinnamon

Use an electric mixer to whip the butter until fluffy. Add the sugar, honey, and cinnamon. Scrape sides and whip until blended. Place in little ramekins, teacups, little jars, etc. and refrigerate. You could use 4 oz canning jars and give them as gifts!

Chunky potato soup

This soup is really good. I made it twice in one week. That means it is reeeeeally good. And it is actually healthy, too. Winner.

4-6 red potatoes

2 tsp olive oil

1/2 cup diced onion

1 1/4 cups fat free/ low sodium chicken broth

3 Tbsp flour

2 cups low-fat milk, divided

1/4 cup sour cream

salt, pepper

and for toppings:

bacon, cooked and crumbled

cheddar cheese, grated

scallions, sliced

Cook the potatoes until soft (in the microwave for 13 minutes, or in boiling water for about 20 minutes). Discard peel (you might want to do this before hand so you don't have to peel a hot potato). Meanwhile, cook onion in olive oil in a Dutch oven or pot. Add chicken broth. In a bowl, whisk together flour and 1/2 cup milk. Add to pot, along with 1 1/2 cups milk. Let cook several minutes, stirring frequently. Remove from heat and add sour cream. Add potatoes to pot and mash coarsely.

Best Sweet Potatoes

Our friend Rachel made these last year in France for our American-Canadian Thanksgiving feast. They were a huge hit, so I made them for my family at Christmas last year and then again this year at Thanksgiving, and again for a Christmas party this weekend... pretty much they are going to be our go-to holiday dish!

3 cups sweet potatoes
1/2 cup white sugar
1/2 cup milk
1/2 teaspoon salt
3 tablespoons butter -- melted
2 eggs

dash cinnamon

dash cloves, nutmeg- optional

Cut the potatoes in thirds and boil them until soft then the skins come off really well. Cut them up and mash them and measure to 3 cups. Add all the ingredients to the potatoes and mix. Bake at 350 for 35 minutes.

For the topping it's 1 cup of nuts (pecans or walnuts) ground
1 cup of brown sugar
1/3 cup of flour
1/3 cup melted butter
mix and add on top of potatoes then bake for 5 more minutes.

Sweet roasted pumpkin seeds

Doug carved a pumpkin on Saturday and we made this with the seeds:

seeds from 1 medium pumpkin

4 cups water mixed with 1 tablespoon salt

1 tablespoon olive oil

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 1/2 tablespoons dark brown sugar.

Rinse seeds in water, separating stringy fiber. Boil seeds for 20 minutes in salted water. Drain seeds and place on paper towel, patting dry. Mix dried seeds with olive oil and spices. Spread out in single layer on rimmed baking sheet. Roast at 250 for 1 hour, stirring every 10 minutes. Let cool- seeds will become more crisp as they cool.

Serve as appetizer, dessert, or topping for salad or chili.

Cream of Asparagus soup

This recipe was easy and good. I will add at least 2 potatoes next time to make it thicker.

2 lbs asparagus (2 bunches)
1 tbsp butter
1 onion, chopped
2 potatoes, peeled and diced
6 cups chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes. Add potato to the pot with the onions. Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Saute onion, potato, and asparagus in butter. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and transfer in batches to blender, puree until smooth.

Fluffy Chocolate Meringue Cookies

Just made this recipe. They are bigger and fluffier than the Chocolaty Meringue Stars.

3 egg whites, chilled
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon cocoa
1/3 cup semi-sweet chocolate chips

Whip whites and cream of tartar until soft peaks form. Gradually add sugar. Add vanilla.
With a spatula or spoon, fold in cocoa and chocolate chips.
Drop tablespoons onto greased cookie sheet.
Bake at 300 for 25-30 minutes.
Serve warm or allow to cool and store in airtight container.

Eggplant-zucchini-tomato bake

This casserole from Food and Wine is delicious!

olive oil

3 medium zucchini, sliced lengthwise in 1/4" slices

2 narrow eggplants, sliced lengthwise in 1/4" slices

salt and pepper

1 large shallot, diced

1 pound plum tomatoes, diced (since it is past tomato season, I used a can of good quality diced tomatoes)

3 oz feta, crumbled

1/4 cup fresh basil, chopped (I cheated with a tablespoon of Italian seasoning)

1/3 cup panko bread crumbs

Preheat oven to 425. Oil 2 rimmed baking sheets. Place zucchini and eggplant on baking sheets, brush with oil, and sprinkle with salt and pepper. Bake for 15 minutes.

Meanwhile, sauté shallot in 1 tablespoon oil, then add tomatoes and cook for 1 minute. Season with salt and pepper.

In a large (10x15) baking dish, layer eggplant, tomato mixture, feta, zucchini, tomato, feta... and repeat.

Top with panko crumbs mixed with 1 tablespoon oil.

Bake in top of oven for 20 minutes.

Easy Hummus

We've been on a bit of a hummus kick lately. Here's an easy recipe from Real Simple:

1 can chickpeas, rinsed well

1 clove garlic, minced

1/4 cup oil, plus more for serving

2 tablespoons fresh lemon juice

2 tablespoons tahini paste (ground sesame seeds)- optional

1 teaspoon ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon paprika

I don't have a food processor, so I use the blender... a food processor would work MUCH better, though! Puree chickpeas and blend with other ingredients (except paprika). Add a tablespoon of water, if needed, if mixture is too thick. Transfer to serving bowl and top with paprika and additional oil. Serve with pita chips and raw veggies.

Tex-Mex Twice Baked Potatoes

This has been a fall/winter favorite of ours. Recipe from Whole Foods. It also works well as an appetizer if you use small potatoes.

serves 2

2 Russet potatoes, scrubbed, pricked with fork all over

2 tablespoons sour cream

1 cup canned refried pinto beans

salt to taste

1/2 teaspoon ground cumin

1/4 cup grated cheddar cheese

fresh salsa

2 green onions, diced

Place potatoes in oven at 400 for 1 hour (or microwave for 5 minutes, turn, and microwave another 5 minutes). Cut in half and set aside until cool enough to handle. Mix sour cream, cumin, salt, and beans. Scoop out potato, leaving enough so the potato doesn't fall apart. Blend potato with the bean mixture- use a potato masher or fork. Replace mixture into potatoes. Top with grated cheese. Broil for 2 minutes or until cheese is melted.

Nectarine Cupcakes

Recipe from Martha Stewart Living...

Nectarine Cupcakes

(also works with peaches, plums, or apricots)

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup whole milk

1 teaspoon vanilla extract

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs

2 medium nectarines, peeled, halved, pitted, finely chopped (about 1 1/4 cups)

Preheat oven to 350. Sift together flour, baking powder, and salt. Stir together milk and vanilla. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs one at a time. Beat in flour mixture in 3 additions alternating with milk mixture. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and 2 additional tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Make topping:

1 cup cold heavy cream

1/2 cup sour cream

3 tablespoons sugar

1 medium nectarine, halved, pitted, thinly sliced

Whip cream, sour cream and sugar until soft peaks form. Top cupcakes with a dollop of topping and a slice of nectarine.

Potato Salad with Bacon and Parsley

We have made this Real Simple recipe several times.

Potato Salad with Bacon and Parsley

1 1/2 lb new potatoes (we find this to not be enough... we tend to add closer to 2 lbs)

4 slices bacon

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 cup fresh flat-leaf parsley, roughly chopped

1 3/4 teaspoon Kosher salt, divided

1/4 teaspoon black pepper

Place potatoes in a pot and cover with water and 1 teaspoon salt. Simmer until tender, about 15 minutes. Drain and run under cold water. Cut into quarters.

Cook the bacon, transfer to paper towels, crumble when cool.

Whisk together oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon, and parsley

If preparing salad in advance, wait to add bacon so it will remain crispy.

Plum Skillet Cake

This recipe is from Martha Stewart. It is an easy recipe and very tasty.

Plum Skillet Cake

4 tablespoons unsalted butter, room temperature, plus more for skillet

1 cup all purpose flour, plus more for skillet

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

3/4 cup plus 2 tablespoons sugar

1 large egg

1/2 cup low-fat buttermilk

2 ripe medium plums, thinly sliced

Preheat oven to 375. Butter an 8" oven proof skillet (or cake pan); dust with flour and tap out excess. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 3/4 cup sugar together on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet and fan plums on top, Sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and toothpick comes out clean, 35-40 minutes. Let cool slightly.

Lemony Smashed Potatoes

This is a Martha Stewart Everyday Food recipe (serves 4)...

Lemony Smashed Potatoes

-1 1/2 lbs small red new potatoes

-1/8 cup olive oil

-1 teaspoon lemon zest

coarse salt, ground pepper

Steam potatoes until easily pierced, about 45 minutes. Lightly smash potatoes, toss with oil, zest, and season with salt, and pepper.

Roast Beef and Cheddar roll-ups

This Real Simple recipe is perfect for a summer meal.

Roast Beef and Cheddar roll-ups

4 servings

4 oz cream cheese, softened

2 tablespoons horseradish

4 large flour tortillas

1 head romaine lettuce, tough ribs removed

8 oz thinly sliced deli roast beef

4 oz cheddar, thinly sliced

In a small bowl, combine the cream cheese and horseradish. Spread on each tortilla.

Layer the tortillas with lettuce, roast beef, and cheddar, then roll up.

Tomato Cantaloupe Salad

This Real Simple recipe was surprisingly tasty.

Tomato Cantaloupe Salad

1 pint cherry tomatoes, halved

1/2 cantaloupe, cut into 1" pieces

1/4 cup fresh mint

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

In a large bowl, combine ingredients. Serve room temperature or cold.

Tuna Salad with Celery and Radishes

This Real Simple recipe was not only real simple (haha), but yummy.

Tuna Salad with Celery and Radishes

2 5-ounce cans tuna, in water, drained

8 small radishes, cut into wedges

2 stalks celery, sliced

1/4 cup chopped parsley

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Combine all ingredients. Refrigerate for up to 1 day. Serve with bread, crackers, chips, pita, etc.

Bacon, Avocado, and Tomato Sandwich

This recipe was in the August issue of Martha Stewart this year. It is delicious.

Bacon, Avocado, Tomato Sandwiches

4 servings

12-16 slices pepper-crusted bacon

8 slices rustic bread

2 tablespoons plus 2 teaspoons mayonnaise

1 1/3 cups radish sprouts

1 Hass avocado, sliced

1 large tomato, sliced

coarse salt

Cook bacon. Lightly toast bread. Spread 1 teaspoon mayonnaise on 1 side of each slice of bread. Pile on sprouts, avocado, bacon and tomato. Season with salt and top with slice of bread.

Summer vegetable salad

This Bon Appétit recipe was a good alternative to plain lettuce salad.

2 small zucchini, cut in 1/4" rounds

2 small yellow summer squash, cut in 1/4" rounds

8 oz mushrooms, quartered

12 cherry tomatoes, halved

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

3/4 teaspoon dried oregano

1/2 teaspoon ground cumin

Steam zucchini and squash until just tender. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Whisk together mustard and vinegar. Add oil, oregano, and cumin. Add dressing to vegetables, toss to coat, and season with salt and pepper. Cool to room temperature.

Peach, Blueberry, and Pecan Crumble

This Whole Foods recipe is absolutely delicious. I LOVE the pecans! I didn't have crystallized ginger, so I left that out, but I want to try it with next time.

Peach, Blueberry, and Pecan Crumble

7 peaches, pitted, roughly chopped

1/2 cup blueberries

2 tablespoons plus 3/4 cup all purpose flour

1/4 crystallized ginger, finely chopped

5 tablespoons granulated sugar

5 tablespoons dark brown sugar

1 cup chopped pecans

pinch salt

pinch cinnamon

2 teaspoons lemon zest

1 teaspoon lemon juice

1/2 stick cold unsalted butter, cut into small cubes

Preheat oven to 375°F. Combine peaches, blueberries and 2 tablespoons of the flour in a 9-inch square baking dish; set aside. Put remaining 3/4 cup flour, ginger, granulated sugar, brown sugar, pecans, salt, cinnamon, lemon zest, lemon juice and butter in a large bowl and mix together well with your hands, breaking up the butter with your fingers. Crumble flour mixture over fruit and cover dish with aluminum foil. Bake for 20 minutes, then uncover and bake for about 20 minutes more, or until golden on top and fruit is soft and bubbling. Set aside to let cool slightly, then scoop into bowls and serve topped with your favorite ice cream or frozen yogurt.

Savory Mini Corn Muffins

These variations from Martha Stewart are genius! Of course her recipe is from scratch, but we started with a box of Jiffy and it turned out just fine!

Savory Mini Corn Muffins

So, start with a box of Jiffy and follow the directions to make the batter. Then, add your choice of the following to the batter to make delicious mini muffin appetizers.

1) Orange Rosemary Black Pepper

-1/4 teaspoon finely grated orange zest

-1/4 teaspoon finely chopped rosemary

-1/4 teaspoon freshly ground black pepper

2) Jalapeno Cheddar

-3/4 teaspoon finely chopped jalapeno chile (make sure to use gloves)

-1/4 cup plus 2 tablespoons grated white cheddar cheese

3) Caramelized Onion-Bacon

-2 tablespoons caramelized onion

-1 1/2 strips cooked bacon, crumbled

Gently stir in add-ins, then spoon into lightly greased mini muffin tin and bake according to package directions.

Spinach Tortilla Wrap

This was fast, easy, and delicious!

Spinach Tortilla Wraps

serves 4

4 spinach tortilla wraps

1 can black beans, rinsed and drained

1 can corn, drained

1 avocado, cut into 1/2 inch pieces

1/4 mild tomato salsa, plus extra for serving

1/4 cup chopped cilantro

1 teaspoon kosher salt

1 cup Monterey Jack cheese

Mix beans, corn, avocado, salsa, cilantro, and salt. Lay tortillas flat and line middles with bean mixture. Top with cheese. Fold sides of wrap in, then roll from bottom to top. Serve with extra salsa.

Raspberry-plum sorbet

This Bon Appétit recipe was very tasty (although tart!). It would be great with a pound cake.

Raspberry-plum sorbet

1 1/2 cups sugar

1 1/3 cups water

2 lbs plums, pitted, cut into large chunks

3 1/2 cups fresh or frozen raspberries, unsweetened, thawed

Combine sugar and water in medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat; cool completely.

Blend plums and raspberries in processor or blender until smooth. Strain through coarse sieve into large bowl, pressing on solids ot extract as much liquid as possible. Stir in cooled sugar syrup. Refrigerate until chilled, about 2 hours. Process sorbet in an icecream maker and freeze according to maker directions (mine takes about 20 minutes). Transfer to container, cover, and freeze.

Marinated Tomato Salad

From Martha Stewart...

Marinated Tomato Salad
(serves 3-4)

1 1/2 lb assorted heirloom tomatoes, cut into halves, wedges, or slices
1/8 cup packed small fresh basil leaves, torn if large
1 tablespoon olive oil
1/8 teaspoon flaked sea salt
freshly ground pepper

Arrange tomatoes in a single layer on a platter and scatter with basil. Drizzle with oil, sprinkle with salt, and season with pepper. Let stand at room temperature for 30 minutes to marinate.

Bell pepper, red onion, and goat cheese pizza with fresh thyme

Bon Appétit recipe:

Bell pepper, red onion, and goat cheese pizza with fresh thyme

1/4 cup olive oil
1 large red onion, thinly sliced
6 garlic cloves, thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 large green or yellow bell pepper, thinly sliced
1/4 teaspoon dried crushed red pepper
1 pizza crust, cooked ahead of time
5 oz goat cheese, crumbled
1 tablespoon fresh thyme leaves

Heat oil in a heavy large skillet over medium-low heat. Add onion and garlic, sauté 20 minutes or until very soft. Add peppers, sauté 5 min, then add crushed red pepper. Sprinkle with salt and pepper.
Heat oven to 450. Brush crust with some oil from the skillet, then top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until crust is crisp and topping is heated through, about 12 minutes.

Soft Tacos with Sausage and Feta

Bon Appétit recipe...

Soft tacos with sausage and feta

2 tablespoons olive oil

2 Italian sausages, casings removed

1 small red onion, thinly sliced

1 teaspoon ground cumin

4 corn tortillas

1/3 cup crumbled feta

1/2 cup chopped fresh cilantro

1 1/3 cups sliced romaine lettuce

red or green salsa

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook until brown, coarsely crumbling, about 4 minutes. Push sausage to side of skillet. Add onion and cumin, saute until onion is golden and sausage is cooked through, about 8 minutes. Stir to combine. Heat (char over flame, grill, microwave, broil, etc), wrap in foil, let stand 2 minutes. Fill tortillas with sausage/onion mixture and toppings.

Summer Tortillas

Great, fresh Real Simple recipe...

Summer Tortillas

green pepper, chopped

red pepper, chopped

cucumber, chopped

cilantro, chopped

a few spoonfuls of roasted garlic hummus

crumbled Feta cheese

Fill tortilla and serve!

Strawberry Muddle

Strawberry Muddle

A Bon Appetit magazine recipe…

½ cup sugar

½ cup water

1 ½ cups chopped hulled strawberries

6 thin ice slices

ice cubes

bottle Prosecco

Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup. Divide strawberries among six glasses, add 1 tablespoon syrup to each and mash with handle of wooden spoon. Add lemon to each and mash to release flavor. Add ice to each glass then fill with Prosecco.

Watermelon and Raspberry Salad

Watermelon and Raspberry Salad

This Martha Stewart recipe is perfect for a summer dessert.

4 ½ pound piece of watermelon, peeled and cut into 1” cubes (about 4 cups)

1 pint fresh raspberries (or other summer berries)

juice of 1 lemon

¼ cup sugar

Vanilla ice cream for serving.

Place watermelon in a large bowl and add raspberries, lemon juice and sugar. Toss to combine. Let stand for at least 30 minutes, tossing occasionally until sugar has dissolved. Serve with vanilla ice cream.

Tomato, basil, and white bean salad

Tomato, basil, and white bean salad

This Martha Stewart recipe is a great summer side.

Serves 4

2 cans cannellini beans, drained and rinsed

½ pound small roma tomatoes, cut into 1” pieces

½ cup fresh basil leaves, torn into ½ inch pieces

1 teaspoon coarse salt

fresh ground pepper

¼ olive oil

2 small garlic cloves, minced

Combine beans, tomatoes, basil, and salt in a bowl. Season with pepper. Heat oil in a skillet over medium heat. Add garlic, cook, stirring until fragrant but not browned, about 1 ½ minute. Pour over beans and gently toss. Let stand 30 minutes before serving to allow flavors to meld. Can be covered and kept at room temperature for 4 hours.

Cucumber and Goat Cheese Sandwiches

Cucumber and Goat Cheese Sandwiches

This Real Simple recipe is very light and perfect for summer.

Serves 4

8 slices whole-grain bread

4 oz log fresh goat cheese, room temperature

½ cup walnuts

1 Kirby cucumber, sliced

watercress or spinach

Spread 8 slices of bread with goat cheese. Top with walnuts, cucumber, spinach, and bread.

Grilled Potato Slices with Vinegar and Salt

Grilled Potato Slices with Vinegar and Salt

This Martha Stewart recipe was a great summer alternative to roast potatoes.

1 lb fingerling potatoes cut lengthwise in ¼ inch slices

2 cups white vinegar

2 tablespoons olive oil

1 ½ teaspoons coarse salt, plus more for sprinkling

¼ teaspoon freshly ground pepper

Bring sliced potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt and pepper before serving.

Grilled Zucchini Salad

Grilled Zucchini Salad

This Real Simple recipe turned out really well.

Serves 6

2 pounds medium zucchini (about 6), halved lengthwise

1 teaspoon plus 1 tablespoon olive oil

6 scallions, sliced

2 tablespoons fresh lemon juice

¼ teaspoon crushed red pepper

¾ teaspoon Kosher salt

Heat grill to medium-high. Brush zucchini with 1 teaspoon olive oil and grill until tender, 5-7 minutes each side.

Cut the zucchini into 1 inch pieces and toss in a large bowl with scallions, lemon juice, red pepper, the remaining tablespoon of oil, and salt. Serve at room temperature.

Can also be served with pasta.

Roast Beef Salad with Goat Cheese and Balsamic Vinegar

Good recipe from Real Simple.

Roast Beef Salad with Goat Cheese and Balsamic Vinegar

2 small heads Boston lettuce, torn into pieces

12 oz sliced deli roast beef

2 large beefsteak tomato, cut into wedges

½ red onion

4 oz soft goat cheese, crumbled

¼ cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

kosher salt and pepper

Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.

In a small bowl, whisk together oil, vinegar, mustard, salt and pepper; drizzle over salad.

Chocolaty Meringue Stars

Chocolaty Meringue Stars

This Betty Crocker recipe was easy and tasty! We always have extra egg whites when we make ice cream, so this was perfect… cookies to go in the ice cream!

3 large egg whites

½ teaspoon cream of tarter

2/3 cup sugar

2 tablespoons, plus 1 teaspoon baking cocoa

½ cup ground walnuts

Heat oven to 275. Line cookie sheet with aluminum foil or parchment paper. Beat egg whites and cream of tarter with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time, and continue beating on high speed until stiff and glossy. Fold in cocoa (there will be some streaks).

Place meringue in a pastry bag with star tip and pipe 1 ¼ inch stars onto cookie sheet. Sprinkle with walnuts. Bake 25-30 minutes or until outside is crisp and dry. Cool 5 minutes, then transfer to wire rack. Store in airtight container

(Healthy) Blackberry Peach Crisp

This was easy and turned out great.

Healthy Blackberry Peach Crisp

Canola oil

1 cup fresh blackberries

1 cup fresh peaches, pitted and sliced

4 teaspoons fresh orange juice

½ teaspoon vanilla

3 tablespoons whole-wheat flour

3 tablespoons rolled oats

2 tablespoons brown sugar

4 tablespoons canola oil

2 teaspoons honey

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Heat oven to 375. Coat 4 4-oz ramekins with canola oil/cooking spray. Combines berries, peaches, juice and vanilla in a bowl and mix. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly on top. Bake 15-20 minutes or until fruit bubbles and top is golden brown.

Best Baked Beans

My mom and I tried an Our Best Bites recipe for baked beans today (July 4), and they were a big hit! Here's the recipe:

Best Baked Beans

1 can navy beans

1 can butter beans

1 can pinto beans

1 can Great Northern beans

2 cans stewed tomatoes

1/3 cup molasses

2 tablespoons brown sugar

2 tablespoons mustard

1 tablespoon Kosher salt

1/2 teaspoon Tabasco sauce (our family doesn't do spicy, so we omitted this)

6 oz bacon, divided

1 medium onion, thinly sliced

Fry all but 2 pieces of the bacon in a skillet. Slowly cook the sliced onion in the bacon grease over low heat until caramelized, about 30 minutes (continue with the recipe, returning to the skillet every few minutes to stir). Meanwhile, drain the beans and place in a 9x13 baking dish. Mix the molasses, brown sugar, mustard, salt, and Tabasco sauce. Pulse the tomatoes several times in a blender until starting to break down, but still chunky. Mix tomatoes in molasses mixture. Place cooked bacon and onion in dish with beans and pour the tomato/molasses sauce on top. Cut the remaining 2 slices of bacon into 1 inch pieces and scatter on top. Cover to bake next day, or bake now at 350 for 1 hour. Let sit 5 minutes and stir slightly before serving.

Chocolate Cake for a Crowd

This chocolate sheet cake is really, really good. You really don't want to make this except for a bunch of company because otherwise you will eat it all.

Chocolate Cake for a Crowd

-2 cups flour

-2 cups sugar

-¼ teaspoons salt

-4 heaping tablespoons cocoa

-2 sticks butter

-1 cup boiling water (you can just put it in the microwave for a couple of minutes)

-½ cup buttermilk

-2 eggs, beaten

-1 teaspoon baking soda

-1 teaspoon vanilla

In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa and stir together. 
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir slightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into ungreased rimmed sheet pan (or split between a 9x13 and 9x9 pan) and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing:

-½ cup pecans or walnuts, chopped

-1 ¾ stick butter

-4 heaping tablespoons cocoa

-6 tablespoons milk

-1 teaspoon vanilla

-3 ½ cups powdered sugar

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and let sit a few minutes to slightly thicken. Pour over warm cake.

*Note: I found that this was a LOT of icing... if you are not a huge icing lover, cut it down to 3/4 or 2/3 the quantities

Chicken Mushroom Gruyere Quesadillas

Doug made these quesadillas tonight and they turned out very well. The only thing we would add is salsa on the side (preferably pineapple!).

Chicken Mushroom Gruyere Quesadillas

• 1 teaspoon olive oil
• 1 cup mushrooms, sliced
• 1/2 cup onion, sliced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic (we were out of garlic and used shallot instead)
• 1 tablespoon red wine vinegar
• 4 8" tortillas
• 1 cup shredded cooked chicken breast
• 1 cup arugula (we used spinach and arugula)
• 1/2 cup shredded Gruyère cheese
• Cooking spray

Heat a large nonstick skillet over medium heat. Add olive oil to pan, add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/4 cup chicken, 1/4 cup arugula, and 1/8 cup cheese; top with second tortilla. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan and cook 2 minutes on each side or until crisp.

Honey Champagne Vinaigrette

got this recipe from the class at the Curious Gourmet... it is a good spin on the traditional vinaigrette.

Honey Champagne Vinaigrette

-1 cup sesame oil

-2 teaspoons dijon mustard

-1/4 cup champagne vinegar (you can substitute red wine vinegar, but if you do, use canola or olive oil instead of the sesame oil)

-3 tablespoons honey

-zest of 1/2 lemon

-salt and pepper to taste

Combine all ingredients but oil; slowly drizzle in oil while whisking to emulsify. Serve over mixed greens.

Crêpe casserole

Friday we took a "Lunch and Learn" class at the Curious Gourmet in downtown Franklin. This recipe is so versatile (you can really just use whatever you have on hand for the filling) and we already tried it out again last night! The crepes can be made ahead of time and refrigerated... or even frozen. The entire casserole can be made ahead of time and refrigerated/frozen... just wait until right before serving to make the sauce.

Crepes with Stone Ground Dijon Sauce

Crepes (makes about 8)

-1 cup all purpose flour

-3 eggs (preferably at room temperature... put them in a bowl of warm water for a few minutes if you don't have a lot of time)

-3/4 cup milk- 2% or whole would be best

-3 tablespoons heavy cream

-salt to taste

-1 tablespoon butter, melted

-canola oil

With a whisk, combine the flour and salt in a medium mixing bowl. Add the eggs, milk, cream, and butter and mix until smooth. This step can be done in the blender, but in reverse order (add wet then dry ingredients).

Heat a small nonstick skillet over medium heat. Brush the surface with canola oil. Spoon in just enough batter to form a very thin layer (appx 1/3 cup), tilting the pan to spread evenly. Cook until batter is set, then turn to lightly brown the other side. Repeat process, brushing pan with oil between each crepe, and stacking crepes between layers of wax paper

Filling

8 oz cooked ham, chopped- omit and swap with veggies for a vegetarian option

2 cup shredded Swiss cheese

1 lb fresh asparagus spears, trimmed and blanched (immersed in boiling water for 30 seconds to one minute)

freshly ground black pepper to taste

Combine ham, cheese, and pepper. Place 1/4 cup of ham mixture and 2 asparagus spears down the center of each crepe. Roll and place in 9x13 casserole dish, seam side down. If there is extra filling, sprinkle around the sides of the crepes. Bake at 350 until cheese has melted, about 15-20 minutes.

Sauce

4 tablespoons unsalted butter

1/4 cup all purpose flour

1 cup low-sodium chicken broth

1 cup whole milk

1/4 cup stone ground mustard

salt and pepper to taste (can use white pepper, but if you do, only use half as much)

chopped fresh chives for garnish

Melt butter in a sauce pan over medium heat. Whisk in flour, cook about 1 minute. Whisk in broth and milk; bring mixture to boil. Reduce heat to medium and simmer sauce for 4 minutes. Whisk in mustard, salt, and pepper, simmer to heat through. Plate crepes and serve sauce individually; garnish with chives. Serve with a side of mixed greens.

Spinach Salad with pine nuts and Parmesan

This is a Bon Appetit recipe... the original recipe calls for a hot dressing, but I used a regular vinaigrette. Here's my shortcut version:

Spinach Salad with pine nuts and Parmesan

baby spinach

prepared vinaigrette with one minced shallot

1/2 cup pine nuts, toasted

shaved Parmesan cheese

Toast pine nuts in a pan. Shave parmesan with a vegetable peeler. Toss spinach in shallot vinaigrette. Top salad with toasted pine nuts and shaved cheese.

Sour Cream Cheesecake

I made Pamela's cheesecake recipe for potluck yesterday and it was a BIG hit! It was really good and I will definitely make it again.

Sour Cream Cheesecake

1 1/2 cups graham cracker crumbs

1/4 cup butter, melted

24 oz cream cheese, softened

14 oz sweetened condensed milk

4 eggs

8 oz sour cream or creme fraiche

1 tablespoon vanilla

Combine crumbs and butter; press firmly on bottom of 9" springform pan. Beat cheese until fluffly; gradually add sweetened condensed milk; add eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50-55 minutes at 350, until lightly browned around edge. Chill. Garnish with cherry pie filling, blueberries, fresh strawberries, etc. Serves 16.

Roasted Pear Salad

From Culture Magazine:

Roasted Pear Salad

6 ripe (but not mushy) pears, cored, and sliced into 8 wedges

kosher salt and cracked black pepper

1/4 cup grapeseed oil

10 cups mixed greens

2 cups cornbread croutons

sliced Camembert cheese

prepared vinaigrette

Preheat a cast-iron skillet of heavy baking sheet in oven at 475 degrees. Toss pears with salt, pepper, and 1/3 of the oil. Once the oven is hot, work in batches, adding a light drizzle of oil to the pan and laying enough pear wedges flat side down to cover the surface of the pan. Roast in the oven for 2 minutes, then flip the pears over and roast 1 minute longer.

Toss greens in vinaigrette. Arrange on 8 plates. Place 6 roasted pear slices on each plate, several slices Camembert cheese, and a few croutons.

Broccoli, tomato, and mozzarella stromboli

We have made this Martha Stewart Everyday Food magazine recipe several times...

Broccoli, tomato, and mozzarella stromboli

-1 prepared pizza dough

-flour, for work surface

-1 lb package frozen chopped broccoli (or steamed fresh broccoli)

-2 garlic cloves, minced

-coarse salt and ground pepper

-1 cup marinara sauce

-1 1/2 cups shredded mozzarella

-2 oz thinly sliced Genoa salami

-1 tablespoon olive oil

Preheat oven to 400 and line a baking sheet with foil. Divide dough into 4 pieces. On lightly floured surface, stretch each piece to a 6x8" oval. Place broccoli in a strainer and press to remove excess liquid. Transfer to a double layer of paper towels and pat dry. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border. Sprinkle with garlic, salt, and pepper. Top with mozzarella, salami, and 1/2 cup marinara. Starting at shorter end, roll each stromboli and place seam side down on baking sheet. Using paring knife, cut tow slits in the top of each. Bake until golden, 25-30 minutes. Serve with remaining marinara for dipping.

Cinnamon Rolls

This was my second time to make Paula Deen's cinnamon rolls. This time, I baked them in a 9x13 baking dish (rather than on a cookie sheet) and they turned out quite well. I'm still working on perfecting the icing... we prefer a cream cheese icing, but the recipe I tried today was too buttery. We're hoping that the third time will be a charm!

Note: for smaller rolls, roll out narrower and longer (NOT thinner), and cut more than 15 slices.

Cinnamon Rolls

melted butter for bowl and pan

DOUGH:

1/4 oz package yeast

1/2 cup warm water

1/2 cup milk, warmed 1 minute in microwave

1/4 cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 egg

3 1/2 - 4 cups flour

FILLING:

1/2 cup melted butter (you could probably reduce this if you were trying to be healthy)

3/4 cup sugar (I used a combination of brown and white sugar)

2 tablespoons cinnamon

raisins/chopped nuts optional

ICING (adjust ingredients to your preferences):

cream cheese

butter

1 teaspoon vanilla

powdered sugar

milk

In a small bowl dissolve yeast in warm water, set aside.

In a large bowl mix milk, butter, sugar, salt, and egg.

Add 2 cups flour and mix until smooth. Add yeast mixture.

Add additional flour until dough is easy to handle.

Knead on lightly floured surface for 5-10 minutes.

Place dough in well greased bowl, turning to coat all sides.

Cover bowl and allow to rise 1 1/2 hours.

When doubled in size, punch dough down and turn onto floured surface. Roll into 15"x9" rectangle. Spread melted butter all over dough, then sprinkle sugar and cinnamon. Starting with 15" side, roll up. Slice into 15 pieces. Place in well oiled baking dish. Cover and allow to rise 45 minutes.

Bake at 350 for 20-25 minutes OR refrigerate to bake next morning. If baking next day, take out of the refrigerator while the oven is preheating, then bake 25 minutes.

Remove from oven and spread icing on top of slightly cooled rolls.

Green beans and potatoes

original recipe here

Green beans and potatoes

3/4 lb green beans, fresh or frozen

1 lb red potatoes scrubbed and cut into 2" pieces

2 tablespoons olive oil

2 cloves garlic, minced

salt and pepper

Steam green beans for 5 minutes, remove steamer basket and rinse under cold water, set aside. Replace basket and steam potatoes 15 minutes. Heat oil and cook garlic 1 minute. Add green beans and toss until coated. Add potatoes and saute until golden.

Bernachon Chocolate Cake

Bernachon Chocolate Cake

4 oz unsweetened chocolate

1/2 cup water

1 3/4 cup sugar

1 2/3 cup flour

1 teaspoon baking soda

1 full teaspoon salt

1 stick butter

3 eggs

3/4 cup milk

1 teaspoon vanilla

Icing (see below)

Melt chocolate in water in a 2 cup measuring cup in microwave. Add 1/2 cup of the sugar and cook another minute. Set aside to cool.

In a small bowl, mix flour, baking soda, and salt.

Cream butter and remaining sugar (1 1/4 cups), add eggs one at a time, alternately add flour and milk, add vanilla and chocolate mixture. Pour into 2 greased and floured 9" pans... or 9x13. Bake at 350 for 25-30 minutes (35 for 9x13 pan). Pour on icing.

Icing:

1 stick butter

3/4 cup cocoa

4 cups powdered sugar

1/2 cup milk

1 1/2 teaspoons vanilla

Melt butter in saucepan. Add cocoa and continue stirring until mixture begins to boil. Cool and add sugar, alternating with milk and vanilla.

Carrot Salad

Carrot Salad

from Pamela

grated carrots

crushed garlic

chopped parsley

vinaigrette dressing made with lemon juice

Tangy Mustard Cauliflower

Tangy Mustard Cauliflower

from Pamela

1 medium head cauliflower

1/2 cup sour cream/ mayonnaise

1 teaspoon chopped onion

1 1/2 teaspoon mustard

1/2 cup grated cheese.

Boil cauliflower. Place in a casserole dish. Combine sour cream, onion, and mustard; spread on cauliflower. Sprinkle with cheese. Bake at 350 for 5 minutes.

Golden Sole Filets with mustard

Golden Sole Filets

from Pamela

1/2 tablespoon butter

4 sole filets

1/4 cup creme fraiche

1 tablespoon whole grain Dijon mustard

Melt butter in casserole dish. Lay sole filets in dish. Whisk creme fraiche and mustard together and spread on top of filets. Bake at 400 for 6 minutes.

Tartiflette Pizza

Tartiflette Pizza

from Culture magazine

1 1/2 tablespoons olive oil

1/2 large onion, very thinly sliced

1 tablespoon Kosher salt, plus more to taste

fresh ground pepper, to taste

3 cups cold water

4 fingerling potatoes

4 slices bacon

puff pastry or pizza dough, rolled out

1/4 cup Reblochon cheese

Heat oven to 350 in a large saute pan, heat oil over medium-low heat, add onion and saute, stirring frequently until it caramelizes to a dark amber color about 20 minutes. Season with salt and pepper and set aside.

In a 2 quart pot, combine 1 tablespoon salt, cold water, and potatoes, heat to a boil over high heat, lower to a simmer and cook until potatoes are tender when pierced with a fork- about 25 minutes. Drain and set aside to cool. When cool, dice potatoes

Meanwhile, arrange bacon on sheet pan and cook in oven for about 7 minutes or until crispy. Set aside to cool, then dice into 1/4 inch pieces.

Using the tines of a fork, pierce the puff pastry. Bake for 10 minutes. Place onions, potatoes, and bacon on puff pastry. Break up cheese into small pieces and evenly place on top. Bake an additional 6 minutes or until cheese begins to brown and pastry is crispy. Serve warm.

Grilled Ham and Cheese Sandwich

Grilled Ham and Cheese Sandwiches

Everyday Food Magazine

(2 sandwiches)

4 slices rye bread

butter

4 slices ham

1 cup Gruyere cheese

Butter 4 slices rye bread. Place 2 slices, buttered side down, on work surface. Top each with 2 slices ham and 1/2 cup grated Gruyere cheese. Top with 2 slices bread, buttered side up. Cook in a skillet over medium until sandwiches are lightly toasted no both sides and cheese melts, about 5 minutes total.

Olive Oil Cake

Olive Oil Cake

recipe from Bon Appetit

8-10 servings

1 1/2 cups white flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon coarse salt

2 large eggs

3/4 cup whole milk

1/2 cup mild-flavored olive oil

2 teaspoons finely grated orange peel (I used more than this)

Preheat oven to 325, Oil and flour 9x5x3" metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, oil, and zest in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan. Bake until tester comes out clean, about 1 hour. Cool in pan for 20 minutes, then invert pan to remove cake. Cool completely, top side up.

Tuna, white bean, and roasted red pepper salad

we made this Bon Appetit recipe last week and it was quite tasty!

Tuna, white bean, and roasted red pepper salad

with creamy Dijon dressing

1/4 cup mayonnaise

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons Champagne vinegar or white wine vinegar

5 cups mixed greens

15 oz can white beans, rinsed and drained

2/3 cup chopped drained roasted red peppers

1/3 cup chopped red onion

12 oz can chunk light tuna

2/3 cup Kalamata olives, pitted, halved

Whisk first for ingredients in small bowl, season with salt and pepper. Toss greens in large bowl with enough dressing to coat. Toss beans, red peppers, and onion in medium bowl with enough dressing to coat. Top greens with bean mixture and tuna, and garnish with olives.

California Salad

California Salad

recipe from Pamela

dressing:

1/4 cup oil

2 tablespoons white wine vinegar

2 teaspoons fresh chopped parsley

1 clove garlic, minced

1/8 teaspoon pepper

salad:

1/2 head romaine lettuce

1/2 head Boston lettuce

2 avocados, sliced

1/2 cup walnuts

diced cheese (Swiss, etc)

In a large salad bowl, mix dressing. Tear lettuce into bowl, add avocados and toss gently. Garnish with nuts and cheese. Serves 8 as first course.

Asparagus Garbanzo Pasta Salad

Asparagus Garbanzo Pasta Salad

recipe from Pamela

serves 10

16 oz corkscrew pasta

2 lbs fresh asparagus, cut into 2" pieces

1 can tomatoes

1/3 cup basil leaves, cut into thin strips

8 oz mozzarella cheese, cut into chunks (good if you can find the small mozzarella balls, and cut in half)

16 oz garbanzo beans, drained

1/3 cup lemon juice

1 teaspoon sugar

1/4 teaspoon pepper

4 tablespoons olive oil, divided

Cook pasta in salted water. Cook asparagus in 1 tablespoon olive oil with salt until tender-crisp. Combine pasta, asparagus, tomatoes, basil, cheese, and beans. Top with dressing: lemon juice, sugar, pepper, 3 tablespoons olive oil, 1 teaspoon salt.

Austrian Cherry Cake

Austrian Cherry Cake

recipe from Pamela

serves 20

5 cups ripe pitted cherries

200 grams butter, softened

180 grams sugar

1 teaspoon vanilla

2 pinches salt

6 eggs, beaten

500 grams fromage blanc, beaten

375 grams flour

1 tablespoon baking powder

Mix cherries and 3 tablespoons sugar, let sit. Beat butter, sugar, vanilla, and salt until well blended. Add eggs, then fromage blanc. Mix flour and baking poser, and incorporate into butter mixture little by little. Generously butter 2 casserole dishes (1 9x13, 1 8x8) or one large 11x15 dish. Place cherries in dishes, then pour batter on top. Bake at 375 for 45 minutes. Let cool, serve warm or at room temperature. Freeze cakes (in dishes) if they will not be consumed within 3 days.

Fresh Cherry Pie

Fresh Cherry Pie

recipe from Pamela

serves 8

for European size tart dish, multiply ingredients by 1.5

sugar: 3/4 cups for sweet cherries; 1 1/2 cups for sour cherries

1/3 cup flour

pinch salt

5 cups fresh pitted cherries (or 1 kg frozen)

1/2 teaspoon almond extract

2 pie crusts

5 lady finger tea cookies, crumbled

Combine sugar, flour, salt. Add cherries and almond extract. Put pastry in a pie pan and sprinkle with crumbled cookies. Spoon cherry mixture on top. Top with second pie crust and cut 4 slits in top. sprinkle with 1 tablespoon sugar. Bake at 425 for 15 minutes, then reduce to 375 and cook for another 30 minutes, until bubbly in center. Cool on rack for an hour before serving

Spinach Soup

Spinach Soup

recipe from Pamela

serves 8

20 oz frozen chopped spinach

1 onion, sliced

1/2 cup water

3 1/2 - 4 cups chicken stock

3 tablespoons butter

2 tablespoons flour

1 teaspoon salt

pinch pepper

1 cup light cream (or several dollops creme fraiche)

dash nutmeg

Cook spinach with onion and water until tender. When cooled a little, pour into blender, add one cup broth, puree. Melt butter in pan, add flour, salt and pepper, and add remaining broth, bring to a boil. Add spinach mixture, cover and simmer 10 minutes. Add cream and nutmeg. Serve garnished with lemon slices.

Old Fashioned Banana Pudding

Old Fashioned Banana Pudding

recipe from Pamela

serves 6

1/2 cup sugar

1/4 cup flour

pinch salt

3 egg yolks, beaten

2 cups milk

2 tablespoons butter

1/2 teaspoon vanilla

butter cookies

2 bananas, sliced

3 egg whites, whipped until peaks form

chopped walnuts

Mix sugar, flour, and salt. Add yolks, then milk. Cook over medium heat until thick, stirring constantly. Add butter and vanilla. Layer, cookies, then bananas in a casserole dish, and add half the sauce while still warm. Repeat layers. Put egg whites on top and top with chopped walnuts. Bake until whites brown a little.

Boeuf Bourguignon

Pamela's Boef Bourguignon... which was delicious!

Boeuf Bourguinon

(serves 8)

1/2 lb bacon, cut up

1 3/4 lbs stew meat, cut up

1 onion, chopped

1 tablespoon flour

1 cup beef bouillon

2 cups red wine

1 clove garlic, finely chopped

pepper

thyme

1 bay leaf

4 carrots, sliced

1 can chopped tomatoes

1 tablespoon butter

10 oz frozen peas

egg noodles, rice, or steamed potatoes

Fry bacon, remove from pan. Brown meat, add onion, flour, bacon, bouillon, wine, garlic, pepper, thyme, bay leaf, carrots, and tomatoes. Simmer, covered for 2 hours. Add peas, simmer until peas are done al dente. Serve very hot over noodles/rice/potatoes.

***This recipe is best when served next day, so you could cook 1 hour, stop cooking, and cook 1 hour next day. Don't thicken sauce until last minute.

delight in feeding others...

Pamela shared this good quote with me today:

"My two aunts live in small modest homes with tiny kitchens always ready to serve whoever drops by...their generosity and genuine delight in feeding others prove my theory that the more modest and impractical the kitchen, the more likely one will be to stay for a meal."

(Firoozeh Dumas, Funny in Farsi)

Poulet Bonne Femme

This is another of Pamela's recipes... we had it for lunch and it was delicious. It is very similar to Coq au vin, but cooked in white wine instead.

Poulet Bonne Femme

200 g of thick bacon

12 small onions

8 chicken breasts, cut into pieces, dredged in seasoned flour (s&p)

1 bottle (75 cl) white wine

1 bouquet garni

8 carrots, cut in 1" rounds

350g mushrooms sliced

parsley for garnish

Cook the bacon and onions in a dutch oven or heavy pot. Remove from pot and brown the chicken. Replace the bacon and onions, pour in the wine and bring to a simmer, turning constantly. Lower the heat and add the bouquet garni and carrots. Cover and let cook for 35 minutes. Add the mushrooms 10 minutes before the end of cooking. Take out the bouquet garni. Goes well with sauteed potatoes, peas, a spinach salad, an ice cream.

Quick Chocolate Fudge Sauce

This is Pamela's easy chocolate sauce for berries, ice cream, etc.

Quick Chocolate Fudge Sauce

1 200g semi sweet or bitter sweet baking chocolate bar (about 8 oz), broken into pieces

4 tablespoons cream or half-and-half (or in a pinch you could use regular milk or unsalted butter)

Place chocolate in bowl and place in microwave at half power until just beginning to melt. Stir chocolate (it will not be completely smooth yet), and add cream. Microwave (on half power) until warm, stirring until smooth.

Tarte aux asperges

I made this recipe of Pamela's today... it was delicious and sooooo easy!

Tarte aux Asparges (Asparagus Quiche)

10 asparagus stalks, cut into 1" pieces

1 can evaporated milk (unsweet!)

3 eggs

1 pie crust (pate feuilletee- puff pastry, if possible)

10 slices bacon (cook 5 slices)

salt and pepper

Cook the asparagus for 10-15 minutes in boiling salted water. Beat the milk and eggs, add salt and pepper. Unroll the pie crust into a dish. Place the cooked bacon on the pie crust, pour egg mixture on bacon, then top with asparagus. Layer the uncooked bacon across the top of the tart. Bake at 460 degrees (240 c) for 25 minutes.

Cajun Meatloaf

We made this Bon Appetit recipe a few weeks ago and it was a very good alternative to our regular meatloaf. We made a few adjustments...

Cajun Meatloaf

2 tablespoons butter

1/2 onion, chopped

1/2 green pepper, chopped

1 teaspoon salt

3/4 teaspoon cayenne pepper (we only used about a 1/4 or 1/2 teaspoon)

1 teaspoon ground cumin

black pepper, to taste

1 lb lean ground beef

1 egg, beaten to blend

1/2 cup fine dry bread crumbs (we used dry oats instead)

1/2 cup ketchup, divided (we used tomato sauce instead)

Preheat oven to 375. Melt butter in heavy medium skillet over medium-low heat. Add next 5 ingredients and saute until vegetables are tender, about 10 minutes. Sprinkle with black pepper. Combine mat, egg, breadcrumbs and 1/4 cup ketchup in medium bowl, blend well. Mix in sauteed vegetables, Form mixture into loaf 1 3/4 inches high and 5 inches wide in a glass baking dish. Bake 20 minutes. Spread top with remaining 1/4 cup ketchup and bake until cooked through, about 40 minutes longer.

Seriously Delicious Eggplant Sandwich

This sandwich is delicious. Period.

Eggplant Sandwich

(2 sandwiches)

4 slices ciabatta or other bread

1 medium eggplant, sliced 1/2" thick

roasted red peppers

soft goat cheese

pesto

arugula, baby spinach, or mache

olive oil

salt and pepper

Cover a baking sheet with aluminum foil. Preheat broiler. Brush eggplant slices on both sides with olive oil. Broil for 4 minutes, turn over, and broil for another 4 minutes. Remove from oven and place bread on aluminum covered pan. Brush with oil and broil 1-2 minutes each side.

Toss greens with a little olive oil, salt and pepper. Now assemble the sandwich: spread goat cheese on one slice of bread and pesto on other. Layer roasted eggplant, roasted red pepper, and arugula. Mmmmmmmmmmm.

Oil and Vinegar Potato Salad

This potato salad is a great alternative to the creamy, heavy variety. We're having it with hamburgers today.

Oil and Vinegar Potato Salad

• 1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled... we made it with red potatoes
• 1/4 cup red wine vinegar
• 1/2 teaspoon sugar
• 1/2 small red onion, very thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh Italian parsley

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes (I do not peel the potatoes... the skin doesn't bother us... if it bothers you, peel the potatoes!). Cut each potato in half, then cut into 1/3-inch slices.
• Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
• Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.