The Cooking Corner

Fruit Sushi

2010-06-23T09:40:00.000-07:00

Coconut Sushi Rice

Ingredients:
•1 ½ cups Sushi Rice
•1 ½ cups Water
•¾ cup Cream of Coconut
Method:

In a small sauce pan or rice cooker pot, rinse rice 2-3 times and drain. Stir in cream of coconut. Add water and mix well. If using a rice cooker, cook rice according to manufacturer's instructions. If cooking by stovetop method, bring rice mixture to a soft boil, reduce heat to low and simmer, covered for 20 minutes or until moisture is absorbed and evaporated. Remove from heat and cool. Rice should be sticky, not dry.

Passion Fruit Dipping Sauce

Ingredients:
•1 cup Passion Fruit Juice
•1 tbsp Lime Juice
•1 tbsp Sugar
•2 tsp. Corn Starch
Method:

In a small saucepan, stir passion fruit and lime juice together. In a separate bowl, mix cornstarch and sugar together until well blended. Whisk cornstarch mixture into the juice and cook over a medium heat until it comes to a boil. Continue cooking for an additional 2-3 minutes. Remove from heat to cool. Mixture will thicken slightly as it cools. Makes about 1 cup.

Caramel Sauce

Ingredients:
•¼ cup Butter
•½ cup Brown Sugar
•½ cup Whipping Cream
Method:

In a saucepan, melt butter over medium heat. Add brown sugar and stir until light and bubbly. Remove from heat and whisk in whipping cream until smooth. Allow to cool. Makes 1 ¼ cups.

Toasted Coconut

Ingredients:
•Shredded Coconut
Method:

Spread shredded coconut evenly in a shallow baking sheet and bake at 400 degrees for 5-7 minutes, stirring occasionally until golden brown.

Assorted Fruit, Thinly Sliced

Ingredients:
•Pineapple
•Strawberries
•Kiwi Fruit
•Cantaloupe
•Red Plums
•Champagne Mango
•Pomegranate seeds
•Lime Zest
•Chopped Macadamia Nuts
•Minneola (for zest)
•Chopped Raspberries
•Fresh Mint, chopped
Method:

ASSEMBLY
To form coconut rice, lightly wet hands and compress about 2 tablespoons of the rice; then forming into a rectangular block.

Place a small dab of caramel sauce on the block of rice. This helps the fruit to adhere to the rice.

Arrange the fruit artistically in combined layers topping with coconut, lime zest, macadamia nuts or pomegranate seeds.

SUGGESTED COMBINATIONS

- Pineapple and strawberry, topped with toasted coconut

- Mango and kiwi topped with macadamia nuts, raspberries and lime zest

- Red plum and cantaloupe topped with pomegranate seeds and Minneola zest

- Pineapple, mango and thinly sliced cantaloupe with lime zest and brown sugar

**These are but a few suggestions. Invent! Have fun!**

Sweet Potato and Lentil Soup

2009-01-19T14:49:00.000-08:00

I LOVE this soup - its hearty and good for you, and very flavorful! We often eat it with grilled cheese sandwiches for dinner!

3 sweet potatoes or yams, peeled and chopped
3/4 Cup dried lentils
5 teaspoons fresh basil, diced
5 teaspoons fresh parsley, diced
1 medium to large red onion, diced
2-3 Tablespoons Olive or Grapeseed oil
3-4 Cubes Vegetable Stock (if keeping it vegetarian, otherwise chicken stock cubes are fine)
Water
Salt and Pepper to taste
Parmesian cheese for garnish

Fill a large pot 3/4 of the way full with water and throw in the stock cubes. Add the oil, onion, parsley and basil. Bring to a boil. When mixture is boiling add the lentils and sweet potatoes, cover and simmer 30 minutes. Salt and pepper to taste (I like to use lots of fresh ground pepper and kosher salt for the best flavor) and return to a low simmer, until the potatoes and lentils are soft. Serve garnished with freshly ground parmesian cheese.

Crock Pot Chili Verde

2008-12-06T22:09:00.000-08:00

This is one of my favorite recipes.
1 tbsp oil
1 chopped onion
1-2 minced garlic cloves
1 diced green bell pepper
6 boneless chicken breast (may use pork)
1 16 oz jar salsa verde
1 7 oz can diced green chilies
1 19 oz green chile enchilada sauce
1 tsp oregano
1 tbsp chipotle chili pepper
1 tsp cumin
salt & pepper
1 lime for juicing
cilantro chopped

**In frying pan saute onion, garlic and bell pepper in oil until softened. In a crock pot add the chicken, sauteed veggies. Continue to add salsa verde, green chilies, green enchilada sauce, oregano, cumin and chili powder. Stir the ingredients together. Cook on high 5-6 hours if meat is frozen, if meat is thaw cook for 4-5 hours. After the meat is cooked, take it out and cut into chunks or shred then add back to the sauce. Add salt and pepper to taste. Serve with warm tortillas, shredded cheese, lime, cilantro and sour cream.

Pumpkin Cake

2008-12-05T15:30:00.000-08:00

by: Jackie Schugk from Grandma Buchanan's recipe box

This is a great cake for the Holidays.

CRUST
1 yellow cake mix (set 1 cup aside)
1 cube melted butter
1 egg
*mix cake mix, butter and egg together well and press down in greased 9x13 pan

FILLING
1 large can pumpkin
2 eggs
1 tsp salt
1 1/2 cup sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 large can evaporated unsweetened milk
*mix ingredients together and pour over crust

TOPPING
1 cup of yellow cake mix (set aside earlier)
1 cup sugar
1/2 cup butter
3 Tbls flour
*mix ingredients until crumbly add 1/2 cup more butter if needed. Sprinkle over mixture and bake 350 degrees for 1 hour checking regularly. Don't over bake.

Serve with cool whip or ice cream

White Chocolate Cupcakes

2008-10-09T14:13:00.000-07:00

...Libby Brown

1 box white cake mix
1 box instant white chocolate pudding
1 cup cream soda
1/2 cup veg. oil
3/4 cup liquid egg whites
2 1/2 cups white choc. chips divided
2/3 cup heavy cream
White chocolate bar-shaved, for garnish

Preheat oven to 350 degrees. Line 2 12 cup muffin pans with baking cups and set aside. Beat cake mix, pudding, cream soda, oil and egg whites in a large bowl with an electric mixer on low for 30 seconds. Scrape sides of bowl and beat for 2 min on medium. Stir in 1 cup white chocolate chips until well combined. Fill each baking cup 2/3 full. Bake for 25-30 minutes. Remove and cool completely. Heat cream over medium heat until just boiling. Pour over remaining 1 1/2 cups white chocolate chips in a medium bowl, and stir with a rubber spatula until smooth. Let cool to room temperature or until mixture is thick and shiny. Dip tops of cooled cupcakes into white chocolate mixture and turn upright. Smooth tops with a butter knife if necessary. garnish with white chocolate shavings.

*These are similar to the 'Bundt choc cake' recipe except it is the white chocolate version. The cream soda makes these so good. My husband loves them.

Delicious Veggie Dip

2008-09-27T15:45:00.000-07:00

...Melissa Curtis

2 Green onions
3 Cloves Garlic
1 Tbsp Sundried Tomatoes
2 Large Zucchini Squashes
1 Med - Large Tomato
1 Med - Large Carrot
1 Stalk of Celery
2 Tbsp Olive Oil
Salt, Pepper, Cayenne Pepper and Onion Salt to taste

In a food processor or blender finely dice the onions, garlic and sundried tomatoes. Then add the rest of the vegetables in chunks, a little at a time, until they are all finely diced, but not mush. Heat the Olive Oil in a skillet until hot and add the veggie mixture. Cook on Medium High heat, stirring often to make sure it doesn't burn, for about 5-7 minutes. Spice according to your tastes. Serve while steaming hot and eat with Pita Chips or Tortilla chips. People that don't like vegetables that much love this hearty dip!

I also love this wrapped up in tortillas with fresh avocado and lettuce.

Vegan Oatmeal Spice Cookies

2008-09-26T17:42:00.000-07:00

...Melissa Curtis

Don’t be scared off by the word “Vegan” in the title, these healthy cookies are really yummy and have tons of fiber – with way less fat and calories than regular cookies.

Makes 2-3 dozen cookies (depending on how big you make them!)

1 cup Grapeseed Oil
1 cup Raw Cane (Turbinado) Sugar *
1 & 2/3 cups rolled oats (NOT instant – get the good, old-school kind)
1/3 cup mixture of the following: Flax Seeds, Sesame Seeds, Sunflower Seeds, and Raw Cashews (I just sort of eyeball this – I put out a 1/3 measuring cup and then dice some cashews and sunflower seeds and put them in it, and then alternate between the sesame and flax seeds until its full)
1 cup Vanilla Rice Milk
Juice from one Orange, small to medium size
1 tsp Grated Orange Rind
2-3 tsps Finely Grated Carrot
3 cups Whole Wheat Flour
2 tsps Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Ground Cloves

Preheat oven to 325º.

Cream together grapeseed oil and raw cane sugar. Add the oats, seed-nut mixture, rice milk, orange juice, orange rind and carrot and beat well.

Sift together the remaining dry ingredients. Fold into creamed mixture and mix well.

Drop by spoonfuls onto ungreased cookie sheet and bake for 18-22 minutes, depending on your oven and the size of your cookies. I always make them BIG!

Since these are Vegan, you and your kids can eat as much dough as you want while you are making them and don’t have to worry about getting sick. They are soooo tasty and hearty, and very good for you. It’s a great way to disguise health food and get your family to try it! I like these as a quick grab and go snack, or for breakfast. Bell and her friends like to dip them in rice milk or have them with juice.

* You can also substitute organic brown sugar if your store doesn’t carry raw cane sugar.

Steamed Squash

2008-09-03T13:01:00.000-07:00

...Melissa Cox

This one is really easy and many of you may already eat squash this way, if not give it a try and you'll love it!

1 medium yellow squash
1 medium zucchini
Seasoning (I like to use lemon pepper)
Butter
Cheese

Wash and slice up the squash and zucchini. Place in a microwave dish. Sprinkle with seasoning, make sure to mix it with the squash to everything get coated. Drop a couple of tsp. of butter on top of the squash. Then sprinkle with cheese, again mix it and put a final layer on top. Microwave for 10-15 min or until the squash is soft enough to eat.

This recipe is very forgiving, you can add as much or as little of whatever you want to it. Have fun with it.

Chicken Spaghetti

2008-07-22T15:46:00.000-07:00

...Melissa Cox

2 cups cooked chicken
2 cans cream of chicken soup
2 cups grated cheese
1/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/4 cups finely chopped red pepper (you can use fresh or from the jar)
3 cups dry spaghetti
1 tsp. seasoned salt
1/8-1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup additional shredded cheese

Cook chicken until done, save water to cook spaghetti in. Cook spaghetti until al dente. When spaghetti is done mix all ingredients, except 1 cup of cheese. Place mixture in casserole dish and top with remaining cheese. Bake at 350 for 45 minutes or until bubbly.

*I have made this with and without the red peppers and it turned out really good both times.

Homemade Oreos

2008-07-08T19:45:00.000-07:00

..........Mellissa Hunt

OREOS
1 pkg. cake mix
2/3 cup shortening
3 eggs
cream cheese frosting

FILLING
1/2 cup butter, softened
1 8 oz. pkg. cream cheese, softened
2 tsp vanilla
4 1/2 cups powdered sugar

Blend Oreo ingredients in mixer (dough will be stiff). Drop by small teaspoons onto sprayed cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly tap top of cookie with spatula to flatten slightly. Cool cookies.

For Filling: Blend butter, cream cheese, and vanilla in mixer until light and fluffy. Gradually add powdered sugar until desired taste. Spread on cookies to make a sandwich.

*The Filling makes enough for two batches of cookies. I like to keep the extra in the fridge until the next batch. The filling should last about a month in the fridge if it's stored in an airtight container.

Really Good Alfredo

2008-07-08T19:31:00.000-07:00

..........Mellissa Hunt

1/2 cup butter
2 cups heavy cream
1/4 cup flour
5-6 oz. freshly grated Parmesan cheese
1/4 tsp garlic salt
pepper to taste

In a small bowl grate Parmesan cheese; add flour and garlic salt and stir to combine. Set aside.

In a medium saucepan combine butter and heavy cream over medium heat, stirring frequently making sure to scrape the bottom of the pan so the milk doesn't scald. Once the butter has melted (the cream/butter mixture should be steaming slightly) add the cheese mixture. Using a fork, stir until cheese is melted and mixture becomes thicker. Turn off the heat once the cheese is melted. Serve over penned noodles cooked al dente.

*If you put on a pot of water to boil for the pasta when you start the sauce, the sauce should stay warm enough after it's done and you take it off the heat.

*I have tried this recipe several times and always have good results if I make sure and use heavy cream or heavy whipping cream. Half and half or whole milk does not thicken it up like cream does.

*If you have leftovers, just heat in the microwave and add a little bit of milk to help reconstitute the oil with the cheese. Good luck!

Catalina Chicken

2008-07-07T15:44:00.000-07:00

...Melissa Cox

3-4 pounds chicken breasts, boneless, skinless
1 bottle Catalina salad dressing

Put chicken in crock pot and pour dressing over chicken. Cook on high heat for 3-4 hours. YUMMY!

*We actually cooked this in the Dutch Oven and it turned out just as good. Enjoy!

Jell-O Popcorn

2008-07-07T15:34:00.000-07:00

... Melissa Cox

1 small package(3 oz.) flavored jell-o (any flavor and color)
1 cup sugar
1 cup light corn syrup
6-8 quarts popcorn

Combine first three ingredients and stir over low heat. Boil for one minute and pour over popped popcorn. Make into balls, if desired. For added pizazz, press warm popcorn balls into candy or mini marshmallows.

*I made this for the 4th of July and did red and blue jell-o. It turned out really cute and the kids loved that it was colored.

Brownie Trifle

2008-06-20T09:53:00.000-07:00

...Libby Brown

Brownies
Chocolate Pudding
Cool whip
Crushed Heath bars/toffee

Layer a brownie, some pudding, another brownie, more chocolate pudding and then top with cool whip and the candy. So good and easy!

Curried Chicken Salad

2008-05-30T12:58:00.000-07:00

...Libby Brown

5 skinless, boneless chicken breasts-cooked and chopped into bitesized pieces
1 cup mayo
1 Tbsp lemon juice
1 tsp curry powder
1 stalk celery
3/4 cup grapes-sliced in half.

In a bowl, mix mayo, lemon juice and curry powder. Stir into the chicken pieces. Add celery and grapes. You can eat this plain, on lettuce or you can have it as a sandwich.

Strawberry Whipped Sensation

2008-05-30T12:49:00.000-07:00

...Libby Brown

*Mike and I were watching tv when a cool whip commercial came on. We both looked at each other and said that we have to make this. This is taken from the online cool whip recipe, but I made a few adjustments. It is SO good.

4 cups strawberries
1 can sweetened condensed milk
1 container cool whip
1/4 cup lemon juice
12 Oreo cookies finely chopped

Mash 2 cups strawberries. Set aside. In a bowl, mix sweetened condensed milk, 2 cups cool whip and lemon juice. Add the strawberries and mix well. Line a loaf pan with aluminum foil and pour the strawberry mixture in it. Mash and chop the Oreos. Sprinkle them on top of the strawberry mixture. Fold the foil to cover. Freeze for 6 hours. When ready to serve, cover with the left over cool whip and then strawberries. This really was so good. We didn't do the cool whip/strawberry thing at the end. It was still delicious. Enjoy!

*I bet that you could make this with other fruits if desired. Peaches, blueberries, raspberries..etc.

Cheddar Beef Casserole

2008-05-14T08:47:00.000-07:00

… Melissa Cox

2 packages beef ramen noodles
1 pound ground beef
½ cup sliced celery
¼ cup chopped green bell peppers
½ cup chopped onion
3 cups grated cheese
2 cups corn
1 can tomato sauce

Preheat oven to 350. Cook noodles in water according to package directions; drain and set aside. In frying pan, brown beef with celery, onion and pepper. Set aside. In 2 quart casserole dish, mix remaining ingredients with seasoning packets. Add beef mixture and noodle. Bake 15-20 minutes. Makes 4 servings

Chocolate Pudding Pie

2008-05-14T08:46:00.000-07:00

… Melissa Cox

1 ½ cups cold milk
1 pkg. Jell-O chocolate flavor
1 Oreo Pie crust
2 cups thawed cool whip, divided

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding mixture into pie crust. Gently stir in 1 cup of cool whip into remaining pudding; spoon over layer in crust. Top with remaining 1 cup cool whip. Refrigerate at least 3 hours. Store in fridge. Makes 10 servings. Yummy!

Parmesan Baked Salmon

2008-05-14T08:44:00.000-07:00

… Melissa Cox

¼ cup Mayo
2 Tbsp. grated Parmesan cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets, skin removed
2 tsp. lemon juice
10 Ritz crackers, crushed
Preheat oven to 400. Mix mayo, cheese, and pepper until well blended; set aside. Place salmon in foil lined shallow baking sheet. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs. Bake 12-15 min. or until salmon flakes easily with fork. Make 4 servings.

*Next time I make this I am going to wrap the salmon in foil after everything is on it. This will make it moist and not dry out, as it did following this recipe. Also I would add a little more mayo for wrapping.

Breakfast Flakes

2008-05-05T13:34:00.001-07:00

... Melissa Cox

2 cups whole wheat flour
2 cups oatmeal
1 1/2 cups oil
1 1/2 cups sugar (or honey)
1 1/2 cups milk
1 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon

Mix all ingredients like cookie dough. Drop-as though it's cookie dough-by spoonfuls on well greased cookie sheet and bake @350 for 15 minutes. They will spread out to cover the cookie sheet. Scrape off cookie sheet and break into flake size pieces and store in a covered container. Serve as cereal with milk. Yummy! Makes 2-3 cookie sheets full of flakes.

*Make sure not to drop too big of spoonfuls, as they will be think and crumbly, instead drop smaller drops and it will end up thin and flaky.

Wheat Pancakes

2008-04-30T08:46:00.000-07:00

... Melissa Cox

Pancake Mix:

4 c. flour
4 c. wheat flour
1/3 c. baking powder
4 tsp. salt
1/2 c. sugar
1 1/4 c. powdered milk

Mix all ingredients together well and store in container and use as needed.

Pancakes:
6 pancakes, 12 pancakes, 20 pancakes
Mix : 1 cup, 2 cups, 3 cups,
Water : 3/4 cup, 1 1/2 cup, 2 1/4 cup,
Oil : 2 Tsp., 1/4 cup, 6 Tbs.,
Egg : 1, 2, 3

Mix ingredients together until dry ingredients are moistened (batter will be lumpy). Bake on hot griddle or lightly greased skillet.

This is a really great way to introduce your family to wheat and use some of your food storage.

BBQ Cups

2008-04-19T19:30:00.000-07:00

...Libby Brown

*We made these tonight for dinner and LOVED them. They really were so good and would be perfect with kids.

1 lb hamburger
1/2 cup BBQ sauce (I used Hickory)
1 Tbsp brown sugar
Refrigerated biscuits (2 small tubes)-about 19-20
Shredded cheddar cheese

Preheat oven to 400. Brown hamburger and drain. Mix BBQ sauce and brown sugar and add the meat. Grease cupcakes tins. Place the dough in the tins and have it go up the sides. Spoon the mixture and sprinkle with cheese. Bake for 10 minutes. Enjoy!

Cheddar Bacon Toasts

2008-04-18T18:56:00.000-07:00

...Libby Brown

3/4 cup Mayo
2 cups cheddar cheese
4 slices bacon
24 slices french bread

Fry the bacon and crumble it. Mix other ingredients together. Spread on french bread and bake @ 425 degrees for 10 minutes. These are really good. They sound fattening, but are good.

Cinni-chips

2008-04-16T11:23:00.000-07:00

...Libby Brown

I saw this recipe on TV yesterday and so I thought I would try it today..They are so good!

Tortillas
Cinnamon sugar

Brush each tortilla lightly with water. Sprinkle with cinnamon sugar. Cut into chip-size pieces. Place on baking sheet sprayed lightly with non-stick cooking spray. Bake at 350 degrees for 10 minutes or until crisp. Serve with Fruit Salsa or yummy fruit dip.

Yummy Fruit dip:
1 yogurt
1 cup cool whip

Mix and enjoy!

Fruit Salsa:
1 or 2 apples, cored and chopped
1 pint strawberries, chopped
3 kiwi or other seasonal fruit, chopped
1 heaping tablespoon apple jelly or carton of vanilla yogurt
1 tablespoon orange juice
1/2 teaspoon grated orange zest

Mix the apples, strawberries and kiwi in a bowl. Stir in jelly, orange juice & orange zest gently. Chill covered until ready to serve.

Peanut M&M Bars

2008-04-14T02:29:00.000-07:00

...Melissa Cox

1 white or yellow cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup crunchy or creamy peanut butter
1-11/2 cups M&M's

Preaheat the oven to 350. Mix cake mix, oil, eggs and peanut butter together in a large bowl. Mix M&M's into dough. Press into a lightly greased 9 x 13 inch pan. Bake 14-18 minutes or until lightly golden brown around edges. Cool 15-20 minutes before cutting into bars. Enjoy!

Cafe Rio's Sweet Pork

2008-04-10T20:28:00.001-07:00

...Valeri Andersen

(I'm quite convinced this is NOT Cafe Rio's recipe, but it still tastes very good!)

3-5lb. pork loin or pork roast (bone-in roasts are cheaper and more tender)
1 1/2 cans Coca Cola
1 c. sugar
7oz. can chipotle chilies in adobo sauce
1 t. dry ground mustard (heaping)
1 t. ground cumin (heaping)
1 t. minced garlic
1/2 c. brown sugar (recipe didn't call for this - I included it for extra sweetness)

Place can of chilies in a bowl and cover with coke. Once the chilies are no longer coated with adobo sauce, remove them and throw away. If you prefer HOT, leave a few chilies in. I removed all but one chili and it was the perfect combination of sweet and spicy. Combine all ingredients (except pork) in a blender and mix. Place pork in crock pot and pour sauce over the top. Cook on high 4-6 hours or low 7-9 hours. Carefully turn roast over halfway through cooking. Remove pork and shred, then throw it back in and mix with juice. It may be liquidy, in which case you'll want to use a slaughtered spoon when serving.

Cafe Rio's Cilantro-Lime Rice

2008-04-10T20:25:00.000-07:00

...Valeri Andersen

1 c. long grain rice
2 c. water
2 chicken bouillons
1 t. butter
2 cloves garlic, minced
1 t. lime zest
2 T. freshly squeezed lime juice
2 t. sugar
3 T. fresh cilantro, chopped

In a saucepan combine rice, water, bouillons, butter, garlic, and lime zest. Bring to boil, cover and simmer 15-20 minutes, or until rice is tender and water is absorbed. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over rice.

Cafe Rio's Creamy Cilantro Dressing

2008-04-10T20:21:00.000-07:00

...Valeri Andersen

1 envelope buttermilk ranch dressing
1 c. mayonnaise
1 c. milk
1/2 bunch cilantro, chopped
2 tomatillos (look like green tomatoes surrounded by husks)
1/2 serrano pepper with seeds removed

Combine all ingredients in blender and mix until smooth. Refrigerate 1 hour to thicken. This stuff is so refreshingly yummy!!

Tuxedo Brownie Cups

2008-04-10T20:11:00.000-07:00

...Valeri Andersen

1 (21 oz.) package fudge brownie mix (plus ingredients to make cake like brownies)
6oz. white chocolate chips
2 T. milk
1 (8oz.) package cream cheese, softened
1/4 c. powdered sugar
1 (8oz.) container cool whip
sliced strawberries

Preheat oven to 325. Prepare brownie mix according to directions. Follow high altitude directions if applicable (this is very important). Spray mini muffin pan with non-stick spray; fill each cup 2/3 full. Bake approximately 15 minutes (or until the edges are set). Remove and immediately press tops of brownies (I use Pampered Chef's mini tart shaper, but any other tool that can make indentations will do). The recipe says to allow cups to cool in pan for 15 minutes, then gently remove, but I have better luck removing them almost immediately - you decide what works best for you.
Melt white chocolate with milk on stove; cool slightly. Transfer mixture to bowl; add powdered sugar and cream cheese; mix with electric hand mixer until sooth; fold in cool whip. Fill cups with white chocolate mixture - you can use a cake decorator kit or just spoon in doll ups, which is much easier! Slice strawberries and place one slice in each brownie cup.
As a finishing touch, sprinkle powdered sugar or cocoa over the cups. Makes about 55.

Butterscotch Rolls

2008-04-06T17:30:00.000-07:00

...Libby Brown

18 frozen dough rolls
1 small instant butterscotch pudding
Melted butter

Spray a bundt cake pan. Melt butter. With each roll, dip into butter and then into the pudding mix. Place into the bundt pan side by side each other. Continue doing this until all the rolls were dipped. Mix the leftover butter and pudding mix together. Spread over top of rolls. Cover with saran wrap and let rise overnight. When ready to bake, heat oven to 350 degrees. Bake for 20 minutes. These are good for breakfast. Very yummy!

*You can also add nuts if desired.

Chicken Enchiladas

2008-04-06T17:20:00.000-07:00

...Libby Brown

*We had these tonight and they were so good.

8 tortillas (we used the big ones)
4 boneless chicken breasts
3 cans chicken broth
1 tsp oregano
1 small onion
8 oz monterey jack cheese
Sliced olives

1 sauce:
1 can tomato sauce
1 tsp chili powder
1 tsp cinnamon

2nd sauce:
2 Tbsp tomato paste
2 cups broth that the chicken cooked in
1 tsp chili powder

Preheat oven to 325 degrees. Bring broth to a boil. Add oregano, onion and chicken. Cook until done. Shred the chicken with 2 forks. Mix the 2nd sauce with the chicken. Place into the 8 tortilla shells evenly with the bottoms down in a baking pan. Mix the 1st sauce and pour over tortillas. Top with the cheese and olives. Bake for 30 minutes. Enjoy!

Yummy Fruit dip

2008-04-06T11:10:00.000-07:00

...Libby Brown

*This dip is so easy, yet so good.

1 yoplait yogurt. Any kind..lemon, peach, strawberry..anything
About 1 cup cool whip

Mix together and serve with fruit.

Aloha Chicken

2008-04-06T11:06:00.000-07:00

...Libby Brown

*This is so good. A friend of ours from Hawaii gave us this recipe and we love it.

1 pack boneless chicken breasts (12 pack)
2 cups Aloha shoyoy "soy sauce"
Dash of garlic powder
Chopped green onions
1 can pineapple chunks
2 cups brown sugar

Mix all ingredients a bowl and then add the chicken. Let is soak over night. You can either grill it or bake it. We love it grilled the best. Serve with rice. Enjoy!

Last-Minute Spinach Dip

2008-04-04T12:06:00.000-07:00

...Libby Brown

4 pitas
2 tablespoons olive oil
1/4 teaspoon salt
1 10-ounce box frozen spinach, thawed
1 1/2 cups store-bought hummus (from two 8-ounce containers)

Heat oven to 350° F. Brush both sides of each pita with some of the oil and sprinkle with the salt. Cut each pita into 6 triangles and transfer to a baking sheet. Bake until golden, about 10 minutes. Meanwhile, squeeze the spinach to remove any excess water. In a food processor or blender, puree the spinach and hummus. Spoon into a dish and serve with the pita chips.

Crispy Falafel with Yogurt Dip

2008-04-04T12:03:00.000-07:00

...Libby Brown

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties. Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Creamy Barbecue Dipping Sauce

2008-04-04T12:01:00.000-07:00

...Libby Brown

1/3 cup barbecue sauce
1/4 cup mayonnaise
2 drops hot pepper sauce

In a bowl, whisk together the barbecue sauce, mayonnaise, and hot pepper sauce. Serve with chicken nuggets or kebabs.

Cannellini Bean, Scallion, and Prosciutto Dip

2008-04-04T11:57:00.000-07:00

...Libby Brown

1 19-ounce can cannellini beans
1 small garlic clove
3 scallions (white and light green parts)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces prosciutto
1 medium baguette, cut into rounds

Drain and rinse the cannellini beans. Finely chop the garlic and slice the scallions.In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Tear the prosciutto into 1-inch pieces and fold into the beans. Serve with the baguette.

Yellow Cupcakes

2008-04-04T11:54:00.000-07:00

...Libby Brown

1 1/4 cups flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
7 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
2/3 cup whole milk
1 teaspoon vanilla extract

Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition. Add the flour mixture in 2 batches, alternating it with the milk and mixing just until incorporated. Add the vanilla and combine. Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, then transfer to a wire rack to cool completely before frosting or decorating.

To Freeze: Leave the cupcakes undecorated. Place the plain cupcakes in a large resealable plastic bag. Store for up to 3 months. Thaw at room temperature, about 40 minutes.

Smoky Pea Soup

2008-04-04T11:49:00.000-07:00

...Libby Brown

Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.

2 ham hocks (about 1 1/2 pounds)*
1 pound green split peas
2 large carrots, coarsely chopped (2 cups)
2 large celery stalks, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
2 garlic cloves, chopped
32-ounce cans chicken broth
1 bay leaf
1 teaspoon dried thyme leaves

Rinse the ham hocks. Place them in a 4- to 6-quart slow cooker, along with the peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours, or on high for 4 hours. Using tongs, remove the ham hocks. When they're cool enough to handle, pick off the meat and discard the skin and bones. Chop the meat into small pieces, return it to the soup, and stir.*A ham bone from a roast or 1/2 pound of cooked smoky bacon can be substituted; however, the soup will then require up to 1 tablespoon of salt. Add it 1/2 teaspoon at a time, tasting after each addition.

Seafood Gumbo

2008-04-04T11:47:00.000-07:00

...Libby Brown

This recipe skips the tedious steps and hard-to-find spices of traditional gumbos without compromising any of the flavor. Serve over rice.

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.Tip: Once the ingredients are in the pot and the slow cooker is simmering, don't lift the lid. Heat and steam escape. If you do, you'll lose an estimated 20 minutes of cooking time.

Spicy Country Ribs

2008-04-04T11:36:00.000-07:00

...Libby Brown

1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle chili powder
1 teaspoon dried oregano
4 pounds pork country ribs

Combine all the ingredients, including the pork, and cook in a heavy, covered casserole in a 325° F oven for 3 hours. Using tongs, remove the ribs from the casserole and arrange them on a broiler pan. Heat the broiler. Pour the juices from the casserole into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

Cranberry Cream Pie

2008-04-04T11:31:00.000-07:00

...Libby Brown

1 cup fresh orange juice
1 cup sugar
5 ounces shortbread cookies
1/2 cup (2 1/2 ounces) roasted almonds
4 tablespoons (1/2 stick) unsalted butter, melted
1 8-ounce package frozen cranberries, thawed
1 1/4-ounce packet unflavored gelatin
2 cups heavy cream

Special Equipment: 9-inch springform pan

Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.

Irresistible Chocolate Chip Cookies

2008-04-04T11:29:00.000-07:00

...Libby Brown

2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
Salt
1 1/4 teaspoons baking soda
12 ounces semisweet chocolate chips

Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil.With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips. Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.

Sugar Cookies

2008-04-04T11:26:00.000-07:00

...Libby Brown

16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350 F.Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.

Gingerbread Cookies

2008-04-04T11:20:00.000-07:00

...Libby Brown

8 tablespoons (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1/2 cup molasses
1 large egg
2 3/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Heat oven to 350 F.Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low.Combine the flour, baking soda, ginger, cinnamon, cloves, and salt, then add slowly to the butter mixture, mixing until just incorporated. Shape into a flat disk. Refrigerate, wrapped, for 30 minutes.Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on lined baking sheets. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.

Crockpot Lasagna

2008-03-30T20:51:00.000-07:00

...Libby Brown

*This sounds weird, but it is so good. We had this for dinner last night with company and I made it another time. It really is so good. I am not good at cooking the noodles and having them turn out. That is why I love this recipe.

1 lb hamburger
1 box lasanga shells-uncooked.
1 24oz cottage cheese
1 tsp parsley
1 tsp Italian seasoning
1/3 cup parmesan cheese
1 cup mozzarella cheese
1 egg
1 big jar of tomato sauce

Brown the hamburger and drain the fat. Mix with the jar of tomato sauce. Mix the cottage cheese, egg, parsley, seasoning and 2 cheeses in a bowl. In a crockpot, put some of the sauce/meat mixture at the bottom. Break the noodles so they fit in the crockpot. Spread some of the cheese mixture on the noodles. Place in the crockpot. Continue doing this until all ingredients are gone (the layering). Cook on high for 3 hours. Turn off and let sit for 15 minutes so it will settle. At that time sprinkle some mozzarella cheese on top.

Blue Cheese Dip

2008-03-03T12:40:00.000-08:00

...Libby Brown

1/3 cup low fat yogurt
2 Tbsp mayo
1/2 tsp vinegar
1/3 cup blue cheese

Combine and chill for 30 minutes. Serve with sliced veggies for dipping.

Pretzel treats

2008-02-29T22:03:00.000-08:00

...Libby Brown

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Heat the oven to 170º. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Peppermint-Mousse Cake

2008-02-21T12:50:00.000-08:00

...Libby Brown

1 16-ounce frozen pound cake
1 cup heavy or whipping cream
2 tablespoons sugar
1/2 8-ounce container mascarpone cheese or sour cream (1/2 cup)
1/2 cup toasted slivered almonds, chopped
1 12-ounce bag semisweet mint chocolate chips, chopped, or one 12-ounce bag semisweet chips
1 teaspoon peppermint extract
1 tablespoon corn syrup
2 tablespoons butter
1 candy cane or 5 peppermint hard candies, chopped

Defrost the pound cake according to the label directions. Slice it horizontally into 3 layers. In a large bowl, combine the whipping cream and sugar and beat until stiff peaks form. Fold in the mascarpone, almonds, and 1/3 of the mint chocolate chips. Place half the remaining mint chocolate chips in a small bowl and microwave 1 minute or just until shiny. Stir until smooth. Gently fold the melted chocolate (plus half the peppermint extract if using plain chocolate chips) into the whipped cream. Spread the bottom layer of the cake with half the chocolate cream filling and top with the middle cake layer. Spread with the remaining chocolate filling. Set the top layer in place. Cover with plastic wrap and refrigerate for 2 hours to set. (Can be made up to 1 day ahead to this point.) Melt the remaining chocolate chips in a small bowl and microwave about 1 minute or just until shiny. Stir in the corn syrup, butter, and the remaining peppermint extract (if using plain chocolate chips) until smooth. Pour this glaze over the cake. Top with the crushed candy. Refrigerate until ready to serve.
Yield: Makes 8 servings

Chocolate Truffles

2008-02-21T12:48:00.000-08:00

...Libby Brown

20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips) 2 tablespoons unsalted butter, softened
1 cup heavy cream

MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny.
FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
MAKE THE COATING: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
GARNISH: For a nut garnish, roll the freshly coated truffles in a shallow dish of chopped nuts. For a sugar or cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.
STORAGE: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.

Yield: Makes 35 to 45 truffles

Caramel Apples

2008-02-21T12:43:00.000-08:00

...Libby Brown

1 14-ounce package of caramels
2 tablespoons water
6 apples

In a medium saucepan, over medium heat, stir the caramels with the water until melted. Slide a stick into an apple, dip the apple into the caramel, then place on wax or parchment paper.

Warm Vegetable Salad

2008-02-19T10:35:00.000-08:00

...Melissa Curtis

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the broiler. Place the red peppers on a foil lined baking sheet. Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic and toss to combine. In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

*Variations
This is good with Parmesan cheese added to it.

Greek Gazpacho

2008-02-19T10:31:00.000-08:00

...Melissa Curtis

2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 tablespoons freshly chopped oregano leaves
2 tablespoons chopped flat-leaf parsley
5 tablespoons red wine vinegar
5 tablespoons good olive oil
1 red bell pepper, seeded chopped
1 yellow bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, seeded, and chopped
4 large ripe tomatoes, chopped
3/4 cup kalamata olives, pitted and chopped
1 (46-ounce) can tomato juice
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
8 ounces good feta cheese, small-diced not crumbled

Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl. Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.

*Variations
I omit the olives because Andy doesn't like them. I also like to add a pinch of Ground Cayenne Pepper. I add the Feta cheese as I serve it, just a little per bowl, instead of stirring it in to the whole thing. I have also served it with cooked, chilled shrimp added, and sliced avocado. Its really good that way!

Slow-Cooker Orange-BBQ Beef Sandwiches

2008-02-11T15:33:00.000-08:00

...Melissa Cox

Left over roast of any kind, beef or pork, shredded
1 cup of bbq sauce
1/2 an orange
Hoagies
Mayo

Shred leftover beef and mix with bbq sauce and squeeze juice from the orange into mix. Mix well. Serve on hoagies, spread mayo on and enjoy! It is really quiet yummy!

*You can also cook a whole roast and marinade with the bbq sauce and juice and then shred the meat once cooked and serve the same way.

Peanut Butter Cup Brownies

2008-02-09T20:50:00.000-08:00

...Libby Brown

2 sticks unsalted butter, plus more for the pan
8 ounces bittersweet chocolate, chopped
4 large eggs
3 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400° F. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.

Bittersweet Chocolate Brownies

2008-02-09T20:44:00.000-08:00

...Libby Brown

6 tablespoons unsalted butter, plus more for the pan
2/3 cup all-purpose flour, plus more for the pan
8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar

Preheat oven to 350° F. Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool. Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.

Cheese Toast

2008-02-09T20:43:00.000-08:00

...Libby Brown

1 baguette
1/2 cup grated Swiss or Gruyère cheese

Slice a baguette lengthwise. Sprinkle each half with grated Swiss or Gruyère cheese. Bake in a 375°F oven for 10 minutes or until the cheese melts.

Cheese Crisps

2008-02-09T20:42:00.000-08:00

...Libby Brown

1 loaf (about 1 pound) country-style bread, very thinly sliced
1/3 cup olive oil
8 ounces Gruyère, grated

Heat oven to 375° F. Place the bread on baking sheets. Lightly brush the tops with the oil, then sprinkle lightly and evenly with the cheese. Bake until crisp and golden, about 15 minutes. Break each slice into large pieces. Serve warm or at room temperature.

In Advance: Make the cheese crisps early in the day, then store them at room temperature.

Cheddar and Chive Scones

2008-02-09T20:40:00.000-08:00

...Libby Brown

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 stick unsalted butter, chilled and cut into a 1/4-inch dice
2/3 cup heavy cream, plus 1 tablespoon for brushing
1 cup (about 4 ounces) grated Cheddar
1 tablespoon finely chopped fresh chives

Heat oven to 425° F. In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cup of the cream. Add the Cheddar and chives and use your hands to combine; the dough should be crumbly. Knead the dough a couple of times until it comes together. Gently pat it into a ball, then flatten slightly into a 1-inch-thick disk. Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes or until golden.

Tip: For a hearty sandwich, split a scone in half, spread it with mustard, and fill it with leftover turkey or ham.

Butter, Sugar, and Strawberry Sandwiches

2008-02-09T20:38:00.000-08:00

...Libby Brown

2 cups fresh strawberries, hulled
1/3 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, at room temperature
4 slices firm but fresh sandwich, brioche, or baguette

Slice the strawberries crosswise. Place them in a medium bowl and sprinkle with 1/3 cup of the sugar. Butter the bread slices, then slice them in half and sprinkle with the remaining sugar. Place the bread on serving plates and spoon the berries on top.

Tip: For a nice crunch and a professional look, substitute coarse demerara or turbinado sugar (available at specialty stores and some supermarkets) for granulated.

Bun Crumbs

2008-02-09T20:31:00.000-08:00

...Libby Brown

4 hamburger or hot dog buns, split
Kosher salt and pepper

Heat oven to 375° F. Place the buns on a baking sheet, cut-side up. Bake until crisp and lightly browned, about 10 minutes; let cool. Transfer to a food processor or blender. Add 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until finely ground. (You can store the crumbs in a resealable plastic bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.)

Grill-Roasted Garlic

2008-02-09T20:29:00.000-08:00

...Libby Brown

6 heads of garlic
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Cut 1/2 inch from the top of each head of garlic, exposing the cloves. Soak the heads in a bowl of cold water for 30 minutes to 1 hour.Preheat a gas grill to high; adjust the heat to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Arrange the garlic heads cut-side up around the perimeter of the grill. Place them to avoid any direct flame, then brush them with the oil. Cook, with the grill covered, for 1 1/2 to 2 hours or until the cloves are very soft. (If using charcoal, add 8 to 10 briquettes after 1 hour to maintain the heat.) Sprinkle with the salt and pepper. To serve, squeeze the garlic from the cloves onto crusty bread and spread.
Rainy-Day Method: Place the prepared garlic heads in a covered baking dish and roast in a 325° F oven 1 1/2 to 2 hours or until soft. Sprinkle with salt and pepper.

Fresh Herb Sauce

2008-02-09T20:27:00.000-08:00

...Libby Brown

2 garlic cloves, finely chopped
1 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon red pepper flakes
3/4 cup extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt

In a small bowl, combine the garlic, parsley, oregano, red pepper flakes, olive oil, vinegar, and kosher salt. Cover and refrigerate for at least 3 hours. Bring to room temperature and spoon over grilled meat, chicken, seafood, or vegetables.

Fish Kebabs

2008-02-09T20:24:00.000-08:00

...Libby Brown

1 1/2 pounds tuna, shark, or halibut steaks
4 lemons
Extra-virgin olive oil
Salt
Freshly ground black pepper
Fresh chervil or parsley

Cut the fish into 1 1/2-inch cubes. With a sharp knife or vegetable peeler, remove strips of peel from two of the lemons, leaving the white pith behind. Cut the other two lemons into wedges for serving and set aside.Alternate threading fish cubes and pieces of lemon peel on each skewer. Arrange on a plate and liberally sprinkle with olive oil, salt, and pepper. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil or parsley.

Mango Upside-Down Cake

2008-02-09T20:22:00.000-08:00

...Libby Brown

1 box yellow cake
3 large eggs
1/3 cup vegetable oil
4 tablespoons unsalted butter, melted
1 cup dark brown sugar, packed
7 large ripe mangoes, peeled and cut into 1-inch pieces

Heat oven to 350° F. Grease a 10-by-10-inch baking pan. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Pour the butter into the bottom of the prepared pan and sprinkle evenly with the sugar. Spread the mangoes evenly over the sugar, then pour the batter over the mangoes. Place in oven and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let cool 15 minutes. Unmold onto a serving dish with a lip (to contain the juices).

Lemon Pound Cake

2008-02-09T20:21:00.000-08:00

...Libby Brown

2 tablespoons unsalted butter, melted, plus 1 cup (2 sticks), at room temperature
2 3/4 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups sugar
3 large eggs, at room temperature
Zest of 1 lemon
1 cup light cream
1 tablespoon lemon extract
1 teaspoon vanilla extract

Brush six 5 ¾-by-3 ½-inch disposable loaf pans with the melted butter. Position a rack in lower third of oven. Preheat oven to 350° F. Sift the flour, cornstarch, baking powder, salt, and nutmeg into a large bowl; set aside. In the bowl of an electric mixer, beat the room-temperature butter on medium until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Lightly whisk the eggs, then beat them into the butter-sugar mixture. Add the lemon zest. Add a quarter of the dry-ingredients mixture, followed by a third of the cream, blending until smooth. Repeat until all the dry ingredients and cream have been combined. Blend in the extracts. Divide the batter among the pans. Place pans in oven, spacing evenly. Bake 40 to 45 minutes or until the tops are golden and a toothpick comes out clean. Transfer to a cooling rack. The cakes can be wrapped in plastic and kept frozen for up to 1 month.

Lemon Poppy-Seed Cake

2008-02-09T20:18:00.000-08:00

...Libby Brown

Ideally for a crockpot, but can also be cooked in the oven.

1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups plus 6 tablespoons, granulated sugar
2 large eggs
1 cup sour cream
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
1 teaspoon poppy seeds
1 tablespoon confectioners' sugar
Whipped cream (optional)

In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.In the bowl of an electric mixer, beat the butter and 1 1/4 cups of the granulated sugar on medium-high until smooth. Add the eggs and beat until fluffy, 2 minutes. Add the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly incorporate the flour mixture.Place a 15-inch piece of parchment paper in the bowl of a slow cooker, letting the excess come up the sides. Transfer the batter into the bowl of the slow cooker. Set the cooker to high and cook, covered, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.Combine the lemon juice and the remaining granulated sugar in a bowl and drizzle evenly over the top of the cake. Holding the parchment paper, transfer the cake to a rack. Let cool for at least 15 minutes. Dust with the confectioners? sugar and serve with the whipped cream, if desired.

If You Don't Have a Slow Cooker: Heat oven to 350° F. Follow the recipe above using a buttered 9-by-13-inch pan. Bake until set, about 45 minutes.

Lemon Dome

2008-02-09T20:14:00.000-08:00

...Libby Brown

1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
Grated zest of 1 lemon
1 1/3 cups frozen lemonade concentrate, thawed
Confectioners' sugar

Heat oven to 325° F. Grease and flour a 2-quart ovenproof metal mixing bowl. In another medium bowl, combine the cake mix, eggs, oil, and lemon zest, along with the amount of water called for by the package directions. Beat until well combined. Pour the batter into the prepared bowl. Place in oven and bake until a knife inserted into the cake's center comes out clean, about 50 minutes. Let cool 20 minutes before unmolding onto a rack. Wash and dry the bowl you baked the cake in. Line it with plastic wrap and place the cake back in the bowl (support the bottom so the dome doesn't break). Using a skewer, liberally pierce the cake, poking through to the bowl. Pour the lemonade concentrate over the top. Let the liquid soak in for 15 minutes before unmolding the cake upside-down onto a platter. Just before serving, dust lightly with the confectioners' sugar.

Hot Cocoa Frosting

2008-02-09T20:11:00.000-08:00

...Libby Brown

1/2 cup dark chocolate powder
3 teaspoons confectioner's sugar
3 1/2 teaspoons hot water

Combine chocolate powder, confectioner's sugar, and hot water in a small bowl. Stir until smooth. Sandwich between store-bought cookies.

Hot Chocolate Cake

2008-02-09T20:09:00.000-08:00

...Libby Brown

8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder

Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean. Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes. Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.

Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes.

Gingersnap-Pear Cheesecake

2008-02-09T20:07:00.000-08:00

...Libby Brown

6 tablespoons unsalted butter, melted
1 1/2 cups crushed gingersnaps (about 40 cookies)
2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Heat oven to 350° F. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.

Fluffy Chocolate Cake

2008-02-09T20:04:00.000-08:00

...Libby Brown

1 box of chocolate cake mix
Mayonnaise (as substitute for oil in package directions)
1 tablespoon canola oil

Prepare a box of chocolate cake mix according to the package directions, substituting mayonnaise for the oil and adding the canola oil.

Easter Carrot Soup

2008-02-09T20:03:00.000-08:00

...Libby Brown

1 tablespoon olive oil
1 medium yellow onion, sliced
1 1/2 pounds carrots, cut into 1/4-inch rounds
4 cups low-sodium chicken or vegetable broth
1 tablespoon grated ginger
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup heavy cream
3 tablespoons chopped fresh dill

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.

Tip: Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw; you can slice or grate frozen ginger.

Cranberry and Orange Relish

2008-02-09T19:56:00.000-08:00

...Libby Brown

2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper
2 tablespoons minced fresh cilantro (optional)

In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.

Make Ahead: Prepare the relish up to 5 days in advance, omitting the pepper and cilantro. Cover and refrigerate. Warm it to room temperature, then stir in the pepper and cilantro before serving.

Classic Deviled Eggs

2008-02-09T19:45:00.001-08:00

...Libby Brown

6 peeled hard-cooked eggs
3 tablespoons mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon mustard
Squirt of lemon juice
Salt
Paprika

Cut eggs in half, lengthwise. Remove the yolks and blend them by hand with mayonnaise, yogurt, Dijon mustard, lemon juice, and salt to taste. Spoon the mixture back into the whites. Dust with paprika.

Broccoli with Lemon Crumbs

2008-02-08T19:48:00.000-08:00

...Libby Brown

2 slices whole-wheat bread
2 tablespoons butter
1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
2 12-ounce bags broccoli florets, or
1 large bunch broccoli, cut into florets

Whirl the bread in a food processor or blender to make bread crumbs. Melt the butter in a small skillet. Add the bread crumbs and sauté over medium heat until toasted. Grate the zest from the lemon. Cut the lemon in half and squeeze the juice from one half into the pan. Add the salt and several grinds of black pepper and cook, stirring constantly, until dry. (The Lemon Crumbs can be made to this point up to 2 days ahead. Spoon into a plastic bag and set aside at room temperature.)Microwave the broccoli according to the package directions. (If using fresh broccoli, pile the florets on a microwave-safe plate and sprinkle with a few tablespoons of water. Cover with plastic wrap and microwave 3 to 5 minutes or until crisp-tender.) Remove and sprinkle with the Lemon Crumbs.
Time-saver: Cook the broccoli florets right in their microwavable bag. No waiting for water to boil. And, again, no extra pot to clean.

Beef with Parmesan Potatoes

2008-02-08T19:37:00.000-08:00

...Libby Brown

1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
2 pounds beef tenderloin
Kosher salt and pepper
4 tablespoons extra-virgin olive oil
1 1/2 pounds medium Red Bliss potatoes
1/4 cup shaved Parmesan

Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest; set aside. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Transfer to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain and divide among plates. Gently crush the potatoes with a spoon to crack the skins. Drizzle with the remaining oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan. Serve with the beef. Top with the parsley.

Apple and Pear Crumb Pie

2008-02-08T19:31:00.000-08:00

...Libby Brown

For the crust:
1 1/4 cups all-purpose flour, plus more for the work surface
3/4 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
6 tablespoons unsalted butter, cold and cut into pieces
3 tablespoons solid vegetable shortening, cold
3 to 6 tablespoons ice water
For the filling:
1 pound pears
2 pounds Granny Smith apples
1/4 cup fresh lemon juice
1/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 cup (about 2 ounces) walnuts, finely chopped
For the topping:
1 cup all-purpose flour, plus more for the work surface
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
Make the filling: Heat oven to 375° F. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Make-Ahead Note: The pie can be made up to 1 day ahead. Let cool, then cover and refrigerate. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.

Cupcakes with Vanilla Ice Cream Frosting

2008-02-08T19:30:00.000-08:00

...Libby Brown

12 medium yellow cupcakes
2 pints vanilla ice cream
Sprinkles or candy (optional)

Arrange the cupcakes on a baking sheet. Place them in freezer for 15 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Spoon the ice cream over the cold cupcakes, creating swoops and peaks. Decorate with the sprinkles or candy, if using, and serve immediately, or return to freezer and chill until the ice cream is firm, about 30 minutes.

Citrus Pound Cake with Cranberry Syrup

2008-02-08T19:28:00.000-08:00

...Libby Brown

4 large eggs
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for the pan
2 1/4 cups granulated sugar
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 cup fresh orange juice
2 tablespoons orange liqueur (optional)

Heat oven to 325° F. Butter a 9-by-5-inch loaf pan. In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.

In Advance: Bake the cake and let it cool. Cover and store at room temperature for up to 24 hours. Serve at room temperature. Make the syrup and set it aside for up to 4 hours.
To Freeze: Place the cooled cake in a resealable plastic bag or cover with 2 layers of plastic wrap. Store for up to 3 months.
To Reheat: Refrigerate the cake overnight. Serve chilled or at room temperature.

Chocolate Ice Box Cake

2008-02-08T19:27:00.000-08:00

...Libby Brown

1/4 pound German sweet chocolate
1/2 cup unsalted butter (1 stick), softened
3 eggs, separated
2 cups powdered sugar
1 teaspoon vanilla extract
12 ladyfingers, split in half

In a medium saucepan, over low heat, stir together the chocolate, butter, and 2 tablespoons water until melted. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool. While the chocolate custard is cooling, beat the egg whites until stiff; set aside. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites. Line the sides of a 9 -or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 and up to 24 hours.

Chocolate Glaze

2008-02-08T19:25:00.000-08:00

...Libby Brown

2 cups semisweet or milk chocolate pieces (about 12 ounces) or equal amount of white chocolate pieces for a white glaze
2 teaspoons vegetable shortening, optional

Melt the chocolate in a double boiler or put the chocolate pieces in a metal bowl and place it over a saucepan of simmering water. This prevents the chocolate from burning (which can easily happen over a direct flame). Adding vegetable shortening (such as Crisco) helps keep the chocolate liquidy and gives it extra sheen but is not necessary. The chocolate will melt slowly, so leave it alone (no need to stir) and watch carefully. Once the chocolate is completely melted, you can use it as a dip or drizzle it over the cookies.

Caramel Glaze

2008-02-08T19:24:00.000-08:00

...Libby Brown

4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream

In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.

Brown Butter Frosting

2008-02-08T19:21:00.000-08:00

...Libby Brown

6 tablespoons unsalted butter
1 pound confectioners' sugar
1/4 cup plus one teaspoon whole milk
1 teaspoon corn syrup

Brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. When the butter begins to turn golden brown and smells nutty, about 1 minute. Remove from heat, strain through a fine sieve or coffee filter, and let cool to room temperature. Meanwhile, place the confectioners' sugar, 1/4 cup whole milk, and corn syrup in the bowl of an electric mixer fitted with a whisk. Beat to combine. With the mixer on medium, drizzle in the brown butter a little at a time, waiting until it is absorbed before adding more. Beat in another teaspoon of milk to make the frosting creamier, if necessary. Use on cakes, cupcakes, or cookies.

Apricot Cake Filling

2008-02-08T19:20:00.000-08:00

...Libby Brown

1/2 cup plus 2 tablespoons apricot jam

Spread a generous layer of jam between 2 cooled 8- or 9-inch yellow or white layer cakes before stacking and finishing them with a vanilla frosting.

Applesauce Spice Cake

2008-02-08T19:16:00.000-08:00

...Libby Brown

2 cups all-purpose flour, plus more for the pan
2 teaspoons baking soda
1/8 teaspoon kosher salt
1 stick unsalted butter, plus more for the pan
1 cup granulated sugar
1 2/3 cups jarred chunky applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Pinch ground nutmeg
1 teaspoon vanilla extract
2 large eggs
1 cup dark or golden raisins
2 tablespoons confectioners' sugar
2 pints vanilla ice cream

Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan. In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.

In Advance: Bake the cake and let it cool. Set aside at room temperature for up to 24 hours. Cover with foil and warm in a 250° F oven for 30 minutes.
To Freeze: Cool the cake in the pan. Cover the pan tightly with two layers of aluminum foil. Store for up to 3 months.
To Reheat: Refrigerate the cake overnight. Warm in a 250° oven for 30 minutes.

Peanut Butter Dipping Sauce

2008-02-08T19:14:00.002-08:00

...Libby Brown

1/2 cup creamy peanut butter
1 cup unsweetened coconut milk
Juice of 1 lime
1 teaspoon red curry paste or 1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon kosher salt
8 basil leaves, chopped (optional)

In a saucepan, over low heat, whisk together the peanut butter, coconut milk, lime juice, curry paste or cayenne, sugar, and salt. Cook, whisking frequently, until heated through, about 5 minutes. Stir in the basil, if desired. Serve warm or at room temperature.

Tip: This rich dipping sauce goes well with grilled chicken, shrimp, pork, or tofu. If desired, sprinkle with black pepper to offset the slight sweetness.

Lemon-Herb Vinaigrette

2008-02-08T19:14:00.001-08:00

...Libby Brown

1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, chives, or tarragon
1/8 teaspoon salt

In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Season to taste with freshly ground pepper.

Italian Vinaigrette

2008-02-08T19:13:00.001-08:00

...Libby Brown

3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 1/4 teaspoons oregano

Combine in bowl and blend. Season to taste with salt and pepper. Drizzle on sandwiches, if desired.

Creamy Italian Dressing

2008-02-08T19:10:00.000-08:00

...Libby Brown

1/3 cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons heavy cream
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons chopped fresh flat-leaf parsley
Pinch pepper
1/3 cup olive oil

In a mayonnaise jar, combine the mayonnaise, vinegar, cream, sugar, oregano, basil, parsley, and pepper; shake well. Transfer to a bowl and, whisking constantly, slowly add the olive oil.

Crab Roll

2008-02-08T19:08:00.000-08:00

...Libby Brown

2 pounds cooked crabmeat
2 bunches scallions, white and light green parts only, thinly sliced
2 celery stalks, finely diced
Juice of 1 lemon
1/2 cup mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 to 10 rolls or hot dog buns
8 leaf lettuce leaves (such as Bibb)
3 ripe tomatoes, sliced

Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.

Tip: You can substitute chopped lobster meat or peeled, deveined, and finely chopped shrimp for the crabmeat.

Coconut, Shrimp, and Corn Chowder

2008-02-08T19:06:00.000-08:00

...Libby Brown

1 tablespoon olive oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into a 1/2-inch dice
3 cups corn (from 6 ears fresh or 16 ounces frozen)
1 13.5-ounce can unsweetened coconut milk
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 pound medium shrimp, peeled and deveined

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, potatoes, and corn and stir to coat. Add the coconut milk, broth, cumin, coriander, salt, and pepper. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.

Tip: For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.

Chili Shrimp and Coconut Risotto

2008-02-08T19:04:00.000-08:00

...Libby Brown

2 tablespoons olive oil
1 pound large shrimp, shelled and deveined
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons chili paste
1 14-ounce can coconut milk
4 cups cooked jasmine rice
1 cup bean sprouts
1 scallion, thinly sliced
1 tablespoon fresh lime juice
Fresh basil leaved, for garnish

Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

Barbecue Fries

2008-02-08T18:59:00.000-08:00

...Libby Brown

5 tablespoons olive oil
6 tablespoons barbecue sauce
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cumin (optional)
2 pounds russet or baking potatoes (3 potatoes), scrubbed
Sour cream (optional)

Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Baked Sweet Potatoes

2008-02-08T18:57:00.000-08:00

...Libby Brown

6 medium sweet potatoes, unpeeled
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.

Variation: Baking sweet potatoes intensifies their sweetness, making them surprisingly satisfying with little, if any, embellishment. If you crave something over the top, try some maple syrup or brown sugar, a spoonful of sour cream, a pinch of ground cinnamon, some caramelized onions, a handful of pecans or walnuts, jarred applesauce or chutney, canned chipotles in adobo, crystallized ginger, or grated orange zest.

Baked Beans

2008-02-08T18:56:00.000-08:00

...Libby Brown

1 pound dry navy or soldier beans
1/3 cup molasses
1/3 cup apple cider vinegar
1 teaspoon dry mustard
1/2 cup dark brown sugar, firmly packed
1/4 teaspoon freshly ground black pepper
1 large white onion, quartered
1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks

Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.

Asparagus-Spinach Pancakes

2008-02-08T18:53:00.000-08:00

...Libby Brown

1 cup milk
3 eggs
1/3 cup sour cream
5 ounces frozen chopped spinach, defrosted and squeezed
1/4 pound asparagus, trimmed, peeled, and chopped
3 tablespoons freshly grated Parmesan
1/2 teaspoon kosher salt
1/2 cup all-purpose flour
1/3 cup olive oil

In a large bowl, whisk together the milk and eggs. Stir in the sour cream, spinach, asparagus, Parmesan, and salt. Add the flour and mix until well combined.In a large skillet, over medium heat, heat 1/3 of the oil. Make 4 pancakes (about 1/4 cup of batter per pancake) and cook until golden brown and slightly puffed, 2 to 3 minutes per side. Working in batches, make a total of 12 pancakes, adding oil as necessary.

Asparagus Sesame Salad

2008-02-08T18:51:00.000-08:00

...Libby Brown

1 pound asparagus
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
2 tablespoons chopped fresh cilantro
1/8 teaspoon coarse salt
1 1/2 cups baby arugula or mesclun salad
2 tablespoons sesame seeds

Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks diagonally into 1-inch pieces. Blanch in boiling water 3 minutes or until bright green. Drain in a colander and rinse under cold water to stop the cooking.In a large bowl, combine the vinegar, soy sauce, sesame oil, cilantro, and salt. Add the asparagus and toss until well combined. To serve, pile some salad greens on each of 4 plates. Spoon the dressed asparagus onto the greens and sprinkle with sesame seeds.

Apple-Sausage Stuffing

2008-02-08T18:49:00.000-08:00

...Libby Brown

1 pound sweet Italian sausage, casings removed
4 medium-size tart red apples (such as Rome or Empire)-unpeeled, cored, and diced
1 7-ounce bag diced mixed dried fruit
2 tablespoons chopped fresh sage or
2 teaspoons dried sage
1/2 teaspoon ground nutmeg
2 10-ounce packages frozen Parmesan garlic bread (such as Pepperidge Farm), thawed and cut into 1/2-inch cubes
1 cup chicken broth

Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it's brown, add the apples and cook, stirring occasionally, until the apples are tender, about 5 minutes. Stir in the dried fruit, sage, and nutmeg. Fold in the bread and add the broth. Lightly butter a 3-quart baking dish or casserole. Spoon in the stuffing. (The stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.) Place the stuffing in the oven while the turkey is cooking (or in a preheated 350ºF oven) and bake 40 to 45 minutes or until the top is golden and toasted.

Timesavers: Prediced dried fruit doesn't need chopping. Using prepared garlic bread means one herb fewer to chop and no garlic to mince. Cooking the stuffing separately saves you anxiety over those food-safety warnings about stuffing a raw bird.

Chiles Rellenos

2008-02-08T18:47:00.000-08:00

...Libby Brown

6 poblano chiles or 4 small green bell peppers
1 15 1/4-ounce can kidney beans, drained
1 8-ounce package shredded Monterey Jack cheese
1/4 cup raisins
1/4 cup salsa
2 teaspoons chili powder

Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling.Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.