Sweet Potato Casserole

Sweet Potato Casserole
from Allrecipes

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup brown sugar
1/2 tsp vanilla
2 eggs, beaten

Streusel topping:
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup butter
1 cup chopped pecans

Preheat oven to 350. Grease a 9x13 baking dish.

In a large bowl, whisk together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, and eggs. Spread into prepared baking dish.

In a small bowl, whisk together sugar, flour, and cinnamon. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over sweet potatoes.

Bake for 25-30 minutes until golden brown.

Pumpkin Pecan Pie

This allows me to avoid that uncomfortable feeling I get when I have to choose between 2 equally delicious things.

Pumpkin Pecan Pie
from Sue

1 (9 inch) pie shell, unbaked

Pumpkin Filling:
1 egg, lightly beaten
1 cup canned pumpkin
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves

Pecan Layer:
2 eggs, lightly beaten
2/3 cup corn syrup
2/3 cup sugar
2 T butter, melted
1/2 tsp vanilla
1 cup pecan halves

In a small bowl stir together all ingredients for pumpkin filling until well blended (I subbed an equivalent amount of pumpkin pie spice for the spices because I am lazy.). Spread evenly into the bottom of pie shell. In another bowl, stir together pecan layer ingredients. If you store your nuts in the freezer like I do mine (and Bruce's), make sure they are at room temperature before using, because frozen nuts will ruin your cook times. Carefully spoon pecan filling over pumpkin layer. Bake at 350 for 1 hour or until filling is set around edge. Cool before serving.

Pumpkin Bread Pudding

Pumpkin Bread Pudding

1 T unsalted butter
1 lb of bread, cubed (about 10 cups. Use something a little bit dense: no Wonderbread)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15 0z) can pumpkin puree
1 cup brown sugar
1 T pumpkin pie spice
2 tsp vanilla
1/4 tsp salt

Heat oven to 350. Grease a 9x13 baking dish with butter.

Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.

In another bowl, whisk together eggs, cream, milk, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Add bread cubes, toss to coat. Pour mixture into prepared baking dish, cover, and chill overnight.

Heat oven to 350. Place uncovered baking dish in a large roasting pan and pour enough BOILING water into roasting pan to come halfway up sides of dish. (This is called a water bath, and it is absolutely necessary for this recipe, and the water must absolutely be boiling. That's why it's in CAPS.) Bake 50-60 minutes until a knife tests clean. Remove pudding from roasting pan and let cool until warm to serve.

Serve dusted with powdered sugar or whipped cream.

Cinnamon Roll Caramel Popcorn

This stuff is pure evil. Double it.

Cinnamon Roll Caramel Popcorn

12 cups popped popcorn (1/2 cup kernels or 2 reg size bags microwave popcorn)
1 cup pecan halves
1 cup brown sugar
1 tsp cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1 tsp vanilla
1/2 tsp baking soda
4-6 oz of your favorite white chocolate

Remove all un-popped kernels and place popcorn in a large bowl or on cookie sheets lined with parchment/waxed paper. Sprinkle with pecan halves.

In a large saucepan combine brown sugar, cinnamon, butter, and corn syrup. Bring to a good boil (Stir frequently, if not constantly) and boil for 2 to 2 1/2 minutes, until mixture looks a little bit thick and caramel-ly. Whisk in vanilla and baking soda. Mixture will foam and rise.

Pour caramel over popcorn and nuts and stir to combine.

If you like it crunchy: Pour out onto a foil/parchment lined jelly roll pan and bake for 30 minutes at 250, stirring every 10 minutes.
If you like it soft: Don't bake it.

Either way: spread mixed popcorn out onto a jelly roll pan (If you started in a jelly roll pan, like I did, you can just leave it in there). Melt white chocolate and drizzle over popcorn. Let chocolate harden before breaking up popcorn and putting into plastic bags or storage containers.

Chantilly Potatoes

I had a "Practice Thanksgiving" party a couple of weeks ago with some friends in the neighborhood. I got to try some new and delicious recipes!

Chantilly Potatoes
from My Kitchen Cafe/Cook's Country

3 pounds yukon gold potatoes, peeled, cubed, boiled, drained, and smashed (still hot)
1 tsp salt
1/2 tsp pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Season smashed potatoes with salt and pepper.

In a large bowl, beat the heavy cream until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes until the cream is mostly absorbed. Lightly grease a 2 quart baking dish. Carefully spoon the potatoes into the dish. Take care not to deflate the potatoes and don't stress about them being perfect on top. Fold all but 1/4 cup of the cheese into the remaining cream then spread that over the potatoes. Sprinkle with remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking. Preheat oven to 400 and bake uncovered for 20-25 minutes, until heated through and top is golden brown. If you are eating the potatoes immediately, preheat the broiler and broil on low until the top is golden, 2-3 minutes. Let rest for about 5 minutes before serving.

Sandy's Chocolate Cake

I've had a few birthdays among my loved ones this past week, and it gave me the chance to be reminded why I LOVE this chocolate cake. It is moist and a little bit dense, so it is perfect for frosting with my new favorite buttercream (look a couple of posts back, I'm too lazy to link right now).

Sandy's Chocolate Cake
from Allrecipes

3 cups packed brown sugar
1 cup butter, room temp
4 eggs
2 tsp vanilla
2 2/3 cup all purpose flour
3/4 cup baking cocoa
1 T baking soda
1/2 tsp salt
1 1/3 cups sour cream
1 1/3 cup boiling water

Preheat oven to 350.

In the bowl of your mixer, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Add vanilla.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add to butter mixture little at a time, alternating with sour cream. Mix on low just until combined.

At this point, you will think to yourself, 'This is great looking cake batter. What in the hell is the boiling water for?' Well, take my word and just boil it, then measure it, then pour it over your cake batter and stir until blended. The batter will seem a little runny but relax and proceed to the next step.

Pour cake batter into 3 greased and floured 9 inch round cake pans. (I trace the bottom of my cake pans onto parchment paper, then cut them out so they fit perfectly into the bottom of my cake pans. I then give the pan and paper a little spritz of non-stick spray, and my cakes never stick. I just run a knife gently around the edge of the cooked cake, turn it out of the pan, and peel the paper off. Works every time.) I usually distribute the batter into 2 layers and 9-12 cupcakes.

Bake layers for 30-35 minutes (definitely check them at 30, because my cakes have never gone past 32. Gently touch the center of the cake and if it feels firm it's done. Or you can use a toothpick.).

Cool in the pans for 5 minutes then turn cakes out onto cooling racks. Frost and decorate as desired.

Chocolate Peanut Butter Tart with a Pretzel Crust

I have had a little obsession with pretzel pie crusts lately- plan on seeing additional recipes on the topic. I love things that are salty and sweet, and I think that is why.

Chocolate Peanut Butter Tart with a Pretzel Crust

For the crust:
Preheat oven to 350.
Crush enough pretzels to yield one cup of pretzel crumbs. Stir in 1 or 2 tablespoons of brown sugar. Add 6 to 8 tablespoons of melted butter. The mixture should be very moist. Press into the bottom of a tart pan, springform pan, or pie dish. Bake for 8-10 minutes, until edges are lightly golden. Cool completely.

For the peanut butter layer:
1 cup peanut butter
4 oz cream cheese (half of a regular sized brick), brought to room temperature
1 cup powdered sugar
1 tsp vanilla
2-4 tablespoons heavy cream
In the bowl of a mixer with whisk attachment, combine peanut butter and cream cheese until smooth. Add vanilla and powdered sugar (mixture may start to look a little crumbly). Add heavy cream, 1 tablespoon at a time, with mixer running, until mixture is fluffy but a little stiff. Spread on top of cooled pretzel crust.

For the chocolate layer:
Folks, you have two choices:
Option 1: Combine a large milk chocolate jello pudding box (5.9 oz) with 2 cups milk. Whisk until smooth and starting to thicken, then gently pour over peanut butter layer. Cover and refrigerate until serving.

Option 2: Ganache. Yum. I suggest you choose this one.
(Ganache is a mixture of good quality chocolate, heavy cream, and a touch of butter. Ganache is what makes up the insides of chocolate truffles.)

6-7 ounces of good chocolate (milk, semi-sweet, it's up to your taste preference. I used half milk, half dark.) Chop the chocolate into very small pieces. A serrated knife is the ticket to successful chocolate chopping. I generally keep my chocolate bars in the freezer (I get them from Ikea in bulk), so "chopping" for me means that I smash the crap out of my still-wrapped frozen bars with a rolling pin until the pieces feel small. Place the chocolate pieces in a small mixing bowl.

In a small saucepan, heat 3/4 cup heavy cream with 2 tablespoons butter until butter is melted and cream is steaming. Pour cream over chocolate pieces. Let it sit a minute, then whisk until chocolate pieces are completely melted and mixture is smooth and creamy. Let cool for 10 minutes, stirring occasionally, then gently pour chocolate ganache over peanut butter layer.

Let cool to room temperature, then cover and refrigerate overnight.

If you are using a springform pan (the kind where the sides pop off) run a knife around the edges of the tart before removing the pan sides.

I was taking my tart to a Halloween party which is why there is a "Spooky Spider" garnish.

Evil Buttercream Frosting

I'm just going to give you the link for this frosting, but before I do, consider yourself warned.
This is a delicious, creamy, and not overly sweet frosting.

Here you go!

And while you are on Mel's Kitchen Cafe, peruse around a little- it is one of my favorite recipe websites.

Fluffy Pancakes

I think have 3 or 4 pancake recipes I use, but I'm obviously not very loyal, because I gave these a try, and I must say that they were incredibly light and fluffy! I'll be coming back to this recipe for certain.

Fluffy Pancakes

1 1/2 cups milk
1/4 cup vinegar
Whisk together and let sit for 5 minutes. Milk will start to curdle and sour.

Then whisk in:
2 cups flour (I used half white, half whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup melted butter (I subbed canola oil)

Cook as usual for pancakes.

Slow Cooker Orange Hoisin Chicken

Crock pot recipe? Check. Simple prep? Check. Delicious? Check.

Orange Hoisin Chicken
from My Kitchen Cafe

1/4 cup frozen orange juice concentrate
1/2 cup honey
1/4 cup soy sauce
1/4 cup hoisin sauce
3 slices peeled fresh ginger, finely minced, or 1 tsp powdered ginger
3 cloves garlice, finely minced
1 T sesame oil
4 boneless skinless chicken breasts (1.5 to 2 lbs.)
2 T cornstarch
2 T water
2 T sesame seeds
chopped green onions for garnish

In the crock of your slow cooker, whisk together orange juice concentrate, honey, soy sauce (I used the low sodium variety and the dish was plenty salty for me, so if you are using regular soy sauce I would start with half the amount to start and add the rest at the end if you still want it.), hoisin, ginger, garlic, and sesame oil. Add chicken and lightly stir to coat. Cook on low for 5 to 7 hours, until chicken is cooked through and tender. Five hours was about right for me.

Remove chicken and transfer to a plate. Turn slow cooker to HIGH. Whisk together cornstarch and water. Whisk into the sauce and cook until thickened, stirring frequently (keep the lid on your slow cooker as much as possible so it heats up enough to thicken the sauce.). Shred the chicken and return to the thickened sauce.

Serve over rice and garnish with sesame seeds and green onions.

Chocolate Crinkles

The best thing about these cookies is that they are soft and chewy.

Chocolate Crinkles
From the Lion House Cookbook

1/4 cup shortening
1/4 cup cocoa
1/2 cup oil
2 cups sugar
4 eggs
2 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 to 1 cup powdered sugar

In a large mixing bowl, cream together shortening, cocoa, oil, eggs, and vanilla until well mixed. Add flour, salt, and baking powder. Dough will be sticky and almost runny. Refrigerate dough for at least 3 hours and up to 5 days.

Preheat oven to 350. Drop and gently roll dough by tablespoonfuls in powdered sugar. Place on a cookie sheet lined with parchment paper and bake for 9-11 minutes. They will spread a little so don't crowd the cookie sheet. Do not overbake. Let cool on sheet for 4 or 5 minutes then move cookies to cooling rack to cool completely.

Makes about 5 dozen cookies.

Easy Chicken Biryani

The most complicated thing about this tasty skillet meal is deciding how to say "Biryani."

Easy Chicken Biryani
1 1/2 cups basmati rice
2 tsp unsalted butter
1 medium onion, sliced
1 bay leaf
3/4 tsp EACH cinnamon, garam masala, turmeric, and kosher salt
1 lb. chicken breast, cut into bite sized pieces
1 tsp to 1 T curry paste, to taste
1/2 cup raisins, currants, or dried cherries
3 cups chicken broth
1 cup frozen peas, thawed
1/4 cup chopped cilantro
1/2 cup sliced almonds, toasted

Soak rice in warm water for 10 minutes, then rinse in cold water until the water runs clear. Drain well. (Look at this little trick. It worked great)

While rice is soaking, heat butter in a 4 to 5 quart casserole or dutch oven over medium heat. Add the onion and bay leaf; cook until soft, 5-10 minutes. Stir in the spices, chicken, and curry paste and cook until aromatic, about 2 minutes. Stir in rice, raisins, and broth. Cover, bring to a boil, reduce heat, and simmer until chicken is done and rice is cooked, 12-18 minutes. Uncover and cook off any remaining liquid (I had none), then turn off heat, replace lid, and let stand for 10 min.

Gently stir in peas, cilantro, and almonds. Remove bay leaf. Serves 6. We topped ours with plain greek yogurt and it was so good.

A note on turmeric: Turmeric is what gives this dish its beautiful yellow color. That in mind, it will turn EVERYTHING yellow. Wear an apron and store leftovers in your least favorite tupperware.

Snickerdoodles

This is my Grandma Barratt's recipe, and is therefore the most entirely delicious cookie I have ever consumed.

Snickerdoodles

2 eggs
1/2 cup butter, room temp
1/2 cup shortening
1 1/2 cups sugar
2 3/4 cup flour
1 tsp baking soda
1/4 tsp salt
2 tsp cream of tartar
3 tsp cinnamon
1/4 cup sugar

Preheat oven to 350. Mix butter, shortening, sugar, eggs. Add flour, soda, salt, cream of tartar.
Roll dough into little balls, and roll in the cinnamon and sugar (mix them together in a little bowl). Bake on greased cookie sheet (Of course, I use parchment) for 8-11 minutes. Let cool for 3 or 4 minutes before removing from cookie sheets to cooling rack.

Apple Cake

There's certain foods that must be eaten in the fall- pumpkin, squash, anything with cinnamon, and apple desserts. This one belongs to the last category.

Apple Cake
3 cups flour
2 cups sugar
2 tsp cinnamon
4 large baking (tart) apples, peeled, cored, and sliced
1 T baking powder
1 tsp salt
4 large eggs
1/2 cup vegetable or canola oil
1/2 cup butter, melted
1/4 cup orange juice
2 tsp vanilla

Heat oven to 350. Spray a 10 inch cake pan with nonstick spray (I used a springform pan and it worked very well- I recommend it).

In a large bowl, mix 2 T of flour, 1/4 cup of the sugar, and all of the cinnamon. Add apples and toss to combine.

In a second bowl, mix remaining sugar, remaining flour, baking powder and salt. Add eggs, oil, butter, orange juice, and vanilla. Beat batter until smooth.

Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Carefully spoon remaining batter over apples, then top with remaining apples. (Take an extra second and fan them out pretty. It will look so nice.) Keep the apples about 1/4" away from the edge of the pan.

Bake for 60-80 minutes, until toothpick inserted in the center of cake comes out clean. Let cool for 30 minutes before removing sides of pan. You can also prepare this in a bundt pan and invert it to serve. Top with powdered sugar, whipping cream, or vanilla ice cream.

Cheddar Biscuits

I continue to profess my love for Angel Biscuits. However, sometimes when I fail to plan ahead I need a pinch hitter.

Cheddar Biscuits
2 cups flour
2 T sugar
4 tsp baking powder
1/4 tsp cayenne pepper (optional)
1/2 tsp salt
1/2 cup (1 stick) cold butter
1/2 cup shredded cheddar cheese
3/4 cup buttermilk

Preheat oven to 425. Mix together flour, sugar, powder, salt, and cayenne, if using. (I left the salt out because I was using salted butter.) Cut in butter to dry mixture until butter is in very small pieces. Gently stir in cheese, then add buttermilk. Stir lightly with fork or lightly knead with your hands. Be gentle with biscuit dough and mix it as little as possible. When dough is combined, roll out and cut as desired. Bake on lightly greased cookie sheet (or use parchment) for 12-15 minutes.

Do You Fancy Yourself a Home Canner?

I must say a few words about home canning. I'm something of a fanatic- Janet and I put away hundreds of jars every year. It's hugely nerdy and I fully embrace that. Canning rumors abound, however, and I want to set the record straight. Read this to find out why.

1. If you are canning "just the way your grandma did it" then there is a very real likelihood that you are going to kill yourself, especially if you are canning anything containing vegetables or tomatoes. Over the past few decades, foods (particularly tomatoes) have been bred for a sweeter taste, which has changed their acidity, which means that processing methods and times that were adequate for your grandma are no longer adequate now.

2. The purpose of processing (when you boil your goods in either a canner or a pressure cooker) is not merely to achieve a vacuum seal on your jars. Many people think that if you ladle your hot food into jars you can simply turn them upside down, let them cool, and turn them upside right, and if the jars seal, you are fine. This is not the case. The boiling of your jars is necessary to kill bacteria, and the entire processing time is required to heat the food to a high enough temperature to eliminate these bacteria. The mere achievement of a vacuum seal does not mean that your food has been rendered safe.

3. Creativity is not allowed. If you are making salsa, for instance, you can't add additional peppers just because you feel like it: the addition of additional vegetables changes the pH of the food, which in turn changes the necessary processing time. Find a different recipe for a salsa you do like, or submit your current (or grandma's) recipe to your local extension agent for analysis. Follow the recipes exactly, including ingredients, processing method, and processing times.

Here are some reliable sources- Colorado State Extension, Utah State Extension, "Putting Food By" by Greene, Hertzberg, and Vaughn, or the Ball Blue Book.

Are you a little afraid now? Good. That's the first step to being a successful home canner.

Roasted Chicken and Pears

If you have more than a dozen pear trees (I do), you need to get serious about preserving them, eating them, and/or shoveling their rotting carcasses into the dumpster. I am choosing to eat some of them like this:

Roasted Chicken and Pears
2 lbs boneless, skinless chicken breast
4 tsp olive oil
2 pears, cored
1 T honey
4 stalks celery, thinly sliced
2 oz (3/4 cup) crumbled blue cheese
1 T champagne vinegar
6 oz baby spinach

Preheat oven to 450. Place chicken on one side of an 18"x12" jelly-roll pan; pat dry. Brush with 2 tsp of olive oil and sprinkle with 1/4 tsp salt. Roast chicken 10 minutes.

Meanwhile, thinly slice pears lengthwise. In a large bowl toss pears, honey, remaining 2 tsp oil, and 1/4 tsp pepper until evenly coated. When chicken has roasted 10 minutes, add pears to other side of pan. Roast an additional 15 minutes or until juices run clear when chicken is pierced with a knife.

While chicken and pears are roasting, combine celery, blue cheese, vinegar, and 1/8 tsp pepper.

Divide spinach among 4 plates; place chicken on top, along with pears and any pan juices. Top with celery mixture.

Crisp Ravioli with Roasted Tomato Sauce

I confess: I've not made this yet- it's on the schedule for this week, but I can tell it is going to be so good.

Crisp Ravioli with Roasted Tomato Sauce
from Cooking Light

2 T water
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/4 cup grated Parmesan cheese
1 9(oz) package fresh ravioli
3 T olive oil, divided
4 cups grape tomatoes, halved
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, coarsely chopped

Heat a large skillet over medium high heat. Combine water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, also stirring well. Dip each ravioli in egg mixture then dredge in panko mixture. Add half of the olive oil to hot skillet, swirling to coat. Saute half of ravioli in a single layer, 1 minute on each side or until golden. Remove from pan and drain on paper towels. Add remaining oil and repeat the process with last half of the ravioli. Wipe skillet with paper towels, then add tomatoes, salt, and pepper to pan, saute 2 minutes, stirring frequently. Add garlic to pan, saute 30 seconds. Divide ravioli even among four plates, top each serving with 1/2 cup of tomato sauce.

Chocolate Eclair Dessert

Sometimes you need a dessert that requires no baking, can be made ahead, and has simple ingredients. Here is the ticket.

Chocolate Eclair Dessert

2 packages graham crackers
2 small packages instant french vanilla pudding
3 cups milk
8 oz. Cool Whip

Chocolate Glaze:
3 T cocoa
3 T milk
1/4 cup butter
1 tsp vanilla
2 cups powdered sugar

Whisk together pudding mixes and milk until smooth and thick. Fold in Cool Whip. Line a 9x13 pan with one layer of graham crackers (you may have to break them a little smaller to cover the whole bottom. It won't matter- just cover as much of the bottom of the pan as much as possible.). Carefully pour half of the pudding mixture over the graham crackers. Cover with another layer of graham cracker sheets, followed by the rest of the pudding, followed by another layer of graham crackers. Pour chocolate glaze over top, cover, and refrigerate overnight before serving.

For the glaze: In a small saucepan heat the milk, cocoa, and butter until boiling. Whisk in vanilla and powdered sugar. This should be runny enough to pour easily.

Baked Potato Soup

It's obvious I'm a hug fan of Cooking Light. Most of the recipes I make as written. Others (like this one), I make the Cooking Light way once, then I think to myself, "I'm going to put some of the fat right back in this because it is totally worth it." So, although the seed of this recipe came from CL, I'm quite certain they would NEVER claim it.

Baked Potato Soup
2.5 pounds baking potatoes
2/3 cup flour
1 stick (1/2 cup) butter
6 cups milk
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onion
6 bacon slices, cooked and crumbled

Bake potatoes, let cool, and scrape out insides. Coarsely mash and set aside.

Melt butter in large stock pot. Saute onion in butter for 2-3 minutes. Whisk in flour and cook for 1 minute, whisking constantly (Seriously. Whisk constantly. If you burn your roux you will be starting over.). Whisk in milk (true confession: sometimes I substitute 2 cups of heavy cream for 2 cups of the milk). Cook until slightly thickened, whisking frequently. Stir in potatoes, cheese, sour cream, salt, pepper, and bacon. Heat through.

Top with additional chopped onion, cheese, and bacon. This is a great one to serve in bread bowls.

Lirio's Famous Salsa

I have an unbelievable sister-in-law. Her name is Lirio, and she is from Mexico. She has given me an education on real Mexican cuisine, and one of my favorites is her salsa. I love fresh salsa in Mexican restaurants, and this is like that.

Lirio's Salsa:
First, take 2-4 dried whole chiles and bring them to a boil in a little water, enough to cover the chiles by an inch or two.

(Before boiling, this is what they look like.) You can find these in the Mexican food aisle of Walmart or any large grocer. Simmer them until they are soft and a lighter shade of red, anywhere from 15 to 30 minutes. 2 peppers will give you mild salsa, 4 will give you hot salsa. Plan accordingly.

Then, in a blender, combine:

the softened chiles, 2 small cans of tomato sauce, 1 small onion, 1 large tomato, 1-2 cloves of garlic, salt and pepper to taste. Blend well. (If you are me, you will also put in a squeeze of lime juice and about 1 tablespoon of cider vinegar.)

This is the base. You can stop here if you want. But, if you like the chunky salsa, you can add additional diced tomatoes, diced onion, green chiles, diced jalapenos, or fresh cilantro to your liking. This is tastiest the next day. And the day after that. And the day after that.

Zucchini Bread

Zucchini Bread

Preheat oven to 325.

Whisk together:
3 eggs
1 cup oil (I did half oil/half applesauce)
2 cups sugar (I used half white/half brown)
1-2 tsp vanilla

Add:
3 cups flour (white or wheat is fine)
1 tsp salt
1 tsp soda
1 tsp baking powder
3 tsp cinnamon

Mix lightly then add:
2 cups grated zucchini

Divided into two greased loaf pans and bake for 55-60 minutes (mine took 58). Let cool for 5 minutes, remove from pans, then cool completely on a rack.

Chicken and Black Bean Chili

The weather has taken a little turn this week and is starting to feel a little "fall-ish." It makes me want SOUP. I'm posting a few of my favorites.

Chicken and Black Bean Chili
from Cheryl

3 cans black beans, drained
1 (4 0z.) can mild green chiles
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red peppper
2/3 cup chopped leeks (white part only)
2 cloves garlic, minced
2 tsp oregano
1 stick (1/2 cup) butter
1/4 cup flour
4 cups shredded chicken or turkey
5 cups chicken broth
2 1/2 cups thawed frozen corn
2 T chili powder
1 T ground cumin
1/2 tsp salt
1/4 cup brown sugar

In a stock pot, saute chiles, onion, celery, peppers, leeks, garlic, and oregano in the butter over moderate heat until soft. Whisk flour into butter and veggies and cook for 1 to 2 minutes. Whisk in chicken broth and heat until slightly thickened. Puree half of the corn in the blender (hold out about a cup of the chicken broth and put it with the corn- it will go easier). Add blended corn, remaining corn, meat, beans, and spices, heat throughly. Serve garnished with tortilla chips and sour cream.

Chili

I know, I know. Everyone in the world has THE BEST chili recipe. I'm not claiming that this is the very best one, just that it is very good.

Ron Carlson's Chili
From Mykin

2 pounds ground beef
1 cup EACH chopped celery, chopped onion, chopped bell pepper
2 cans drained kidney beans
16 oz tomato sauce
16 oz stewed tomatoes
1 1/2 cups ketchup
1/4 cup lemon juice
1/4 cup brown sugar
1 bay leaf
1 T chili powder
2 tsp cumin
1 1/2 tsp salt
1/4 tsp dry mustard
2 T Worcestershire sauce

Brown and drain hamburger. Add celery, peppers, and onion and saute a couple of minutes. Add everything else and simmer at least one hour.

Roasted Tomato Soup

Does your garden runneth over? Unfortunately mine isn't, but when it does this is one of my favorite ways to use up cherry tomatoes.

Roasted Tomato Soup
from Family Fun

6 cups cherry tomatoes
3 T olive oil
1 tsp salt
1/2 tsp pepper
2 T butter
2 garlic cloves, minced
1 cup chopped onion
1 28-oz can diced tomatoes
4 cups chicken broth
1/2 tsp thyme
1 cup whipping cream (or fat free half and half)

Heat the oven to 400. On a baking sheet, combine the cherry tomatoes, 2T of the olive oil, and the salt and pepper. Toss ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, the reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Warm the soup without letting it boil. Salt and pepper to taste.

Taco Meat

Okay, I get it. Those taco packets from the store are incredibly convenient. I'm guilty of using them. But, sometimes, when you are mid-taco, don't you ever think, "This reminds me of a chemical..." I do. That's why I love this recipe for beef tacos from my friend Janet.

Beef Taco Meat
2 T oil
1 small onion
3 medium cloves garlic
2 T chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp cayenne pepper
salt and pepper to taste
1 lb. ground beef
1/2 cup tomato sauce
1/2 cup chicken broth
1 tsp brown sugar
2 tsp cider vinegar

Heat oil, add onion and cook until tender. Add garlic, spices, 1/2 tsp salt. Cook until fragrant. Add beef and cook until no longer pink. Add tomato sauce, broth (true confession: I usually skip the broth and just dump a small can of tomato sauce in and call it good), brown sugar, and vinegar. Reduce heat to low and simmer until thick.

Also, if I am feeding a crowd, I like to drain and rinse a can of red or black beans and toss those in with the tomato sauce.

Peanut Butter Buttercream Frosting

I'd be a giant jerk if I didn't tell you how to make this. Try it on your next chocolate cake.

Peanut Butter Buttercream
1 cup smooth peanut butter
1/2 cup butter
1 lb. powdered sugar
2 tsp vanilla
2-4 T milk

In the bowl of a mixer, mix together butter, peanut butter, and vanilla and whip until smooth. Add powdered sugar and milk as needed to reach desired consistency. Let your mixer run a few minutes so it is smooth and creamy.

S'Mores Bars

Dear Steph,

I promised your husband I would post this recipe, and I try to keep my promises. I apologize if this creates an immediate cooking obligation for you.

Love, Me

S'Mores Bars

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king size chocolate bars (I used one milk chocolate, one semi-sweet)
• 1 (7 oz) jar marshmallow fluff/creme

Preheat oven to 350. Grease an 8 inch square baking pan. In a large bowl cream together butter and sugar until light. Beat in egg and vanilla. Add flour, crumbs, powder, and salt. Divide dough in half and press half of the dough into an even layer on the bottom of the pan. Place chocolate bars on top of dough. Spread chocolate with marshmallow fluff. Place remaining dough in a single layer on top of fluff. (This can be tricky- make little discs with the dough and set them on top of the marshmallow layer.) Bake for 30-35 minutes until lightly browned. Cool completely and cut into bars.

Watch out- these are rich. But so delicious- I served mine at a church function tonight so I could be certain there would be no leftovers to tempt me later.

Lemon Crumb Squares

My friends were getting together for a little birthday lunch yesterday, and the hostess mentioned she never minds when a get together is "heavy on desserts." I'd had this recipe in my binder for a few weeks wanting a reason to try it, and that was all the incentive I needed.

Lemon Crumb Squares
from Pioneer Woman

1/2 cup butter, soft
1 1/3 cups flour
1 cup brown sugar
1/2 tsp salt
1 cup oats
1 tsp baking powder
1/2 cup lemon juice
1 can sweetened condensed milk

Preheat oven to 350. Combine butter, flour, sugar, oats, salt, baking powder in a bowl. Press half of the mixture into a greased 8x11 pan (you can also use a 9x13- press it thin). Whisk together the lemon juice and sweetened condensed milk and pour over crust mixtures. Sprinkle remaining crumb mixture over bars, then very lightly press in. Bake for 20-25 minutes until edges are golden brown, then cool and cut into squares.

Oatmeal Pancakes

Oatmeal Pancakes
from Cooking Light

1/4 cup flour
1 cup quick oats
1 T sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 cup nonfat buttermilk
2 T canola oil
1 large egg

Blend in blender and cook them up on a lightly greased griddle. (You could mix by hand in a bowl, but then your kids are going to say things like, "Why do my pancakes have lumps in them?" Just blend those healthy oats into oblivion and save yourself the headache.) Yields 12 pancakes, 4 pancakes contain 275 delicious calories. Yum.

Texas Sheet Cake

I have made several variations on this recipe over the past few months, and I think I finally found my "keeper." Next time, however, I am doubling the frosting. Because I like frosting.

Texas Sheet Cake

Cake:
1/2 cup butter
1/4 cup shortening
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
2 eggs
1 1/2 cups buttermilk
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon (optional)

Preheat oven to 400. In a saucepan, combine butter, shortening, water, and cocoa and bring to a rapid boil. In a bowl combine sugar and flour. Pour saucepan mixture over sugar and flour and mix well. Add buttermilk, eggs, vanilla, soda, and cinnamon. Beat well. Pour into a greased 10x15 jelly roll pan. Bake for 20 minutes.

Frosting:
1/2 cup margarine
1/4 cup cocoa
1 pound powdered sugar
1 tsp vanilla
4-6 T milk
chopped nuts (optional)

In a saucepan, bring butter and cocoa to a boil. In the bowl of your mixer, combine butter mixture, powdered sugar, and vanilla. Mix well, adding milk until desired consistency and frosting is smooth and creamy. Frost cake while it is still warm.

Zucchini Pie

I think zucchini in anything but a savory item is a crime brought on by the desperate need to rid oneself of the overflowing zucchini affliction. Zucchini Cake? Seriously???? That's not cake, it's a cruel joke. So, my zucchini goes in dishes like this:

Zucchini Pie

3 cups grated zucchini
1 small onion, finely diced
1 cup flour (Scant. Don't pack it in there.)
1 cup grated cheese (Try something smoky, like provolone or havarti)
3 eggs, beaten
1/4 cup oil
4 T grated Parmesan cheese
2 tsp. fresh basil, chopped
1 tsp baking powder
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350. Combine all ingredients in a bowl, reserving 1 T of the Parmesan. Spoon the mixture into a 10 inch pie plate that has been coated with cooking spray. Bake for 45 to 50 minutes until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Seashell Salad with Buttermilk-Chive Dressing

Seashell Salad with Buttermilk-Chive Dressing
from: Cooking Light

8 ounces uncooked seashell pasta
1 cup frozen peas
1/4 cup canola mayonnaise
1/4 cup fat-free buttermilk
1 tablespoon minced fresh chives
1 teaspoon chopped fresh thyme (I substituted dill because dill tastes like summer to me)
1/2 tsp EACH salt and pepper
2 garlic cloves, mined
2 cups loosely packed baby arugula or spinach
1/4 cup cooked prosciutto or bacon, finely diced

1. Cook pasta according to package directions. Add peas to pasta during last 2 minutes of cooking. Drain and rinse with cold water; drain well.
2. While pasta cooks, whisk together mayo, buttermilk, chives, thyme or dill, salt, pepper, and garlic. Add to pasta mixture and arugula, toss to coat.
3. Sprinkle with prosciutto/bacon and serve.

Arugula and spinach get soggy if left in dressings, and I think that is gross. Therefore: Add the greens to only the amount of pasta salad you plan on eating. Bruce had this for dinner last night with some leftover diced spicy honey chicken, and it was so delicious as a main course.

Coconut Cream Pie

Last January Bruce entered the Spudman Triathlon under the condition that I would be waiting at the finish line with a pie. I acquiesced, and the flavor he chose was coconut cream.

This is a coconut cream pie fit for a man who has swam 1 mile, biked 25, then ran 6.

Coconut Cream Pie

1 baked 9" pie crust

2/3 cup white sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks

2 T butter

4 tsp. vanilla

1 cup shredded coconut

In a large sauce pan, stir together sugar, cornstarch, and salt. Whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly, until mixture boils. Boil for 1 minute. Remove from heat and whisk in butter, vanilla, and coconut. Pour into pie shell, then let cool to room temperature. Cover with plastic wrap (stick the wrap to the top of the pie so you don't get a weird skin) and refrigerate until serving.

Feel like a Banana Cream Pie? It's the same, only don't add coconut (obviously). Slice bananas to cover the bottom of your baked pie shell, then pour the cream mixture over them. Cool and refrigerate the same as Coconut Cream.

P.S. Don't feel like you have to complete a triathlon to deserve something this delicious.

Zucchini Cheese Casserole

Since we are on the topic: another favorite Zucchini Casserole, this one from my friend Janet.

Zucchini Cheese Casserole

3 medium zucchini
1/2 cup chopped onion
2 sliced tomatoes
1 lb. lowfat cottage cheese
1 tsp dry basil
1/2 tsp. oregano
3 T parmesan cheese

Preheat oven to 350. Saute onion in olive oil until soft. Whip cottage cheese, basil, and oregano in blender until smooth. Lightly grease an 8x8 casserole dish, then alternate layers of zucchini, onions, and cottage cheese (think lasagna style). Place tomatoes on top, then sprinkle with parmesan cheese. Bake for 30 minutes.

Paula Deen's Squash Casserole

Is your zucchini coming on? Bruce picked a very large one from our garden last night, which got me thinking about my favorite ways to cook zucchini and yellow crook neck squash. Here's one of them:

Paula Deen's Squash Casserole
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 T butter
1/2 cup sour cream
salt, pepper, and garlic powder to taste
1 cup grated cheese
1 cup crushed crackers or bread crumbs

Preheat oven to 350.

Saute the squash in a little vegetable oil over medium heat until it is soft. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash and set aside.

In the same skillet, saute the onion in the butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into buttered casserole dish and top with cracker crumbs. Bake for 25-30 minutes.

Sweet Potato Pancakes

The stars aligned for breakfast this morning: I had leftover sweet potatoes from last night and a recipe in my binder that I have been dying to try. I also had a little white lie in my mind prepared for when my children asked the inevitable question, "Why are my pancakes ORANGE?" but either the lighting in my kitchen is very poor or my children are horribly unobservant because they ate happily and the question never came up. ("Food coloring!" I was going to tell them...)

Sweet Potato Pancakes
3/4 pound mashed sweet potatoes (from a can, baked, boiled...I don't think it is really going to matter. Just cook 'em.)
2 eggs
1 1/2 cups milk
1/4 cup melted butter (I subbed canola oil)
1 1/2 cups all purpose flour (Of course I used Whole Wheat Pastry Flour)
3 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

In a medium bowl, whisk together dry ingredients.

In a blender, blend sweet potatoes, eggs, milk, and butter or oil. (A note: my potatoes had a little brown sugar in them from when I made them for dinner last night, and I LOVED the slightly sweet taste of the pancakes this morning. If that sounds like something you'd want, throw about a 1/4 cup of brown sugar in the blender as well.)

Whisk wet ingredients into bowl of dry ingredients to form a batter.

Cook on a lightly greased griddle over medium heat. Serve with maple syrup.

Spicy Honey Chicken

To my sister-in-law Cheryl: I owe you BIG TIME for telling me about this blog.
Which gave me this recipe. Make this for dinner tonight, and do not delay. I served the chicken with mashed sweet potatoes and leftover corn casserole. A tip from Cheryl that I will pass on: Just go ahead and double the spice rub so you have it for the next time, because you will be making this again, and that's a promise.

Spicy Honey Chicken

by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well)

2 tsp vegetable oil

Rub:
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (it's there in the spice aisle...you just have to look hard)

Glaze:
1/2 cup Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

A note from Becca: I wanted to make this immediately but didn't have the chipotle powder, but I still wanted that smoky flavor, so I substituted an equal amount of paprika. I used chicken breast tenders because thighs are a little bit fatty for my taste. Also, don't be stingy with the honey mixture: Use it all up.

Corn Casserole

This is baking in my oven right now. This is part cornbread, part side dish. Some might call it "spoon bread." I call it delicious and its the perfect side dish for anything Mexican.

Corn Casserole
1/2 cup (1 stick) butter, melted and cooled slightly
2 eggs, beaten
1 can creamed corn
1 cup sour cream
1 can corn, or equivalent amount of frozen/fresh corn
1 (8.5 oz) dry cornbread mix (Jiffy)
1/3 cup sugar

Preheat oven to 350.

In a medium bowl, whisk together butter, eggs, creamed corn, and sour cream. Add corn, cornbread mix, and sugar and mix just until blended.

Pour into a greased 8x8 glass pan and bake for 45 minutes or until golden brown.

Apple German Pancake

Dear Cooking Light,
How could something so delicious have only 173 calories per serving? Sometimes I think your "Calorie Counting Department" is staffed by pranksters.

Sincerely, Me.

Apple German Pancake

Batter:
1/2 cup flour
1/2 tsp baking powder
1 T sugar
1/4 tsp salt
1/8 tsp nutmeg
1 cup egg substitute
1 cup fat-free milk
1 tsp vanilla


Apple Mixture:
1/2 cup sugar, divided
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup peeled and thinly sliced granny smith apple (about 1 apple)

Remaining Ingredient:
1 T powdered sugar

To prepare batter, combine flour, baking powder, 1 T sugar, salt, and 1/8 tsp nutmeg in a medium bowl. Whisk in egg substitute, milk, butter, and vanilla. Let stand 30 minutes. (Mine was slightly lumpy no matter how much I whisked it, but the pancake still turned out great.)

Preheat oven to 425.

Coat bottom and sides of a 10" pie plate with cooking spray. Combine 1/4 cup sugar, cinnamon, and 1/2 tsp nutmeg, sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle with remaining 1/4 cup sugar (You can tell in the picture that I also sprinkled mine with dried cherries. It was delicious.).

Cook apples for 8 minutes, then slowly pour batter over them. Return to oven. Bake at 425 for 15 minutes, then reduce oven temperature to 375 (do not remove pancake from oven) and bake an additional 13 minutes or until center is set. Sift powdered sugar over the top, serve immediately.

Carrot Pineapple Slaw

Carrot Pineapple Slaw

1 cup diced fresh pineapple, or equivalent in canned
1 (10 oz) package matchstick cut carrots
2 medium jicama, peeled and grated
2 T canola oil
1 T lemon juice
1 T maple syrup
1 T pineapple juice
2 T red wine vinegar
2 T chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper

Combine pineapple, carrots, and jicama in a large bowl. In a small bowl, whisk together remaining ingredients. Add oil mixture to carrot mixture, toss well. Cover and chill before serving.

Raspberry Cream Pie

I made this for dessert on Saturday night and I have NEVER seen a pie disappear as quickly as this one did. Thankfully, it was just as quick to make it.

Raspberry Cream Pie

3 cups fresh raspberries
1/2 cup sugar
4 tsp cornstarch
2 (8 oz) packages cream cheese, room temperature
3/4 cup heavy (whipping) cream
1 cup powdered sugar
1 tsp. vanilla
1 graham cracker crust (9")

Mash 2 cups of the raspberries in a medium saucepan. Place over medium-high heat. Add granulated sugar, cornstarch, and 1/4 cup water. Bring to a boil, stirring constantly. Cook, stirring for 2 minutes. Cool to room temperature. (Don't think to yourself, "I'll just hop in the shower while this cools," because when you get out of the shower, you will find that your husband has eaten your raspberry pie filling on his pancakes. Guard it with your life.)

In the bowl of your mixer, whip the cream cheese until smooth, scraping once or twice. Add powdered sugar, vanilla, and heavy cream and whip until light, smooth, and fluffy (my Bosch this in about 2 minutes, but plan on at least twice as long if you are using a hand mixer).

Spread cream cheese mixture in the bottom of pie crust. Arrange remaining 1 cup of raspberries around the edges, then spoon cooled raspberry sauce over the top. Refrigerate at least 3 hours before serving.

"Lighter" Chocolate Chip Cookies

Full disclosure: When I decide to eat a dessert, I don't want some cheap imitation. I just wind up eating three times as much trying to feel satisfied. So when the time comes for me to cook a dessert, I generally don't cut corners on the ingredients that make the dessert good- like fats or sugars. But the other day, I really REALLY wanted cookies and did not have the caloric budget for a cookie free-for-all, so I raided my Cooking Light archives and gave these a try...and they were good!

95 Calorie Chocolate Chip Cookies

3/4 cup flour (I used whole wheat pastry flour)
1 cup oats (the recipe called for regular, I used quick. Things turned out fine.)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla
1 large egg
3/4 cup coarsely chopped dried fruit (I used dried cherries)
1/3 cup chocolate chips (yet another substitution from me=chocolate covered sunflower seeds)

Preheat oven to 350.

Stir together flour, oats, soda, and salt. Mix sugar and butter with a mixer or hand mixer until well blended and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture, beating until well blended (depending on the strength of your mixer, you may have to mix the last bit of flour in by hand). Add dried fruit and chocolate, mixing just until combined.

Using a 1 Tablespoon measuring spoon, drop dough onto baking sheets sprayed with cooking spray or lined with parchment. Drop cookies about 2 inches apart. Bake for 10-12 minutes until lightly browned. Remove from oven, cool on pan 1 minute, then remove to wire racks to cool completely.

Yield: 2 dozen cookies. (Meaning: You can eat the whole batch and as long as you only eat watermelon and cucumber the rest of the day, you will still achieve a caloric deficit. I'm going to write a diet book.)

Coconut Bars

This is a simple dessert to throw together and people always love it. I love that you can make the whole thing in the pan you are going to bake it in, and have a dessert cooking in the oven and only a single fork to load into the dishwasher.

Coconut Bars
1 stick (1/2 cup) butter
1 plastic sleeve of graham crackers (about 9 sheets)
1 bag chocolate chips
1 can sweetened condensed milk
1/2 cup nuts (optional, and any kind you like)
1 cup coconut

Preheat oven to 350.

Cut butter into pieces and place in glass 9x13 baking dish. Microwave until butter is melted. Place graham crackers in a zippered plastic bag and crush with a rolling pin until they are fine crumbs. Pour crumbs into butter and stir until combined, then lightly press into the bottom of the pan (I save the butter wrapper for this purpose). Sprinkle chocolate chips over graham crackers (Know what's good? Half chocolate chips, half butterscotch chips- about 1 cup of each). Pour sweetened condensed milk over top. Don't worry about getting every square inch covered, it will spread out as it cooks. Sprinkle with nuts and coconut (just eyeball it on the measurements), then use a fork to lightly press nuts and coconut into the sweetened condensed milk a little.

Bake for 25 minutes or until coconut on top and edges are golden brown. Cool, cut into bars, and serve.

Lemon Squares

Have I mentioned I'm obsessed with lemon? and desserts? and making things that taste just how my Grandma Barratt's did? These lemon bars obviously are one of my favorite things ever. EVER.

Lemon Squares
Crust:
1 cup butter (no substitutions)
1 3/4 cup flour
2/3 cup powdered sugar (plus more for dusting)

Topping:
1 1/2 cups sugar
1/4 cup flour
1 tsp baking powder
4 eggs
1/2 cup lemon juice

Preheat oven to 350 degrees.
Grease and flour a 9x13 pan.

To make crust:
In a medium bowl, whisk together flour and powder sugar. Cut in cold butter until combined and crumbly. Press mixture into the bottom of the pan. If the crust is sticking to your hands instead of the pan, your butter has warmed up too much. Put the crust and pan into the fridge for a few minutes then try again. Bake crust for 20 minutes until golden brown around the edges.

To make topping:
While crust is baking, prepare topping. In a medium bowl, whisk together sugar, flour, and baking powder. Add eggs and lemon juice. Mix well and pour on top of hot baked crust. Return to the oven for an additional 20-25 minutes. Cool, dust with powder sugar, and refrigerate.
Cut into bars and serve cold.

My friend Janet adds a sour cream topping to her lemon bars: 2 cups sour cream, 1/3 cup sugar, 1/2 tsp vanilla. Mix together, then spread over the top of the bars for the last 7 minutes of baking.

**Also, sometimes I get really crazy and make key lime bars instead. I just substitute key lime juice for the lemon juice and add a couple drops of green food coloring to the topping mixture. (I hate it when my mind is thinking "lemon square" and my taste buds don't match, so I like a visual cue.)**

Chicken Tetrazzini

This is what we are having for Sunday dinner tomorrow- I can put it together tonight, then all I have to do tomorrow is throw it in the oven and toss a salad.

Chicken (or Turkey) Tetrazzini
8 oz. curly egg noodles
2/3 cup plain bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup butter, melted
1 tsp salt
1 1/4 cup sliced mushrooms
1 cup chopped onion
3/4 pound cooked chicken or turkey, cut into cubes
1 cup peas
2 cans (14 oz. EACH) chicken broth
6 T flour
1 T lemon juice
1/2 tsp dried thyme

Cook noodles according to package directions, drain and set aside (I undercook mine just a bit since they will be baking in the oven later).

Heat oven to 425. Combine bread crumbs, 1/4 cup cheese, 3 T butter, then set aside.

In a medium saucepan, combine 1 T butter, mushrooms, onions, and salt. Cover and cook over medium high heat for 3 minutes, stirring occasionally. Remove lid and cook an additional 3 minutes. Place mushrooms/onion in a 9x13 baking dish along with cooked noodles, peas, and chicken.

In the same sauce pan, melt remaining 4 T butter. Whisk in flour, and cook for 1-2 minutes, whisking constantly. Whisk in chicken broth and simmer until thickened. Stir in remaining cheese, lemon juice, and thyme (I also like a little splash of heavy cream or fat free half and half in the sauce).

Pour sauce over ingredients in the casserole dish, and stir to combine. Sprinkle with bread crumb mixture, then bake until golden and bubbling, 20-25 minutes. (If you make this the night before like I do, only heat the oven to 350, and plan on about 45 minutes to cook.)

Skillet Lasagna

I love lasagna, but let's face it: It's a lot of work to put one together. Here is lasagna in a skillet: all of the tasty lasagna flavors, but only one pan to wash at the end.

Skillet Lasagna
3 cans diced tomatoes
1 (8 ounce) can tomato sauce
1 medium onion, minced
1 T olive oil
salt, to taste
3 medium garlic cloves, finely minced
1 lb ground beef, pork, or turkey
1 T dried basil
1/2 T dried oregano (or sub 1 1/2 T Italian Seasoning)
12 lasagna noodles, broken into 1 inch lengths
1 cup mozzarella cheese, grated
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese


Heat the oil in a 12 inch skillet over medium heat. Add the onion and 1/2 tsp. salt and cook until onion is softened. Stir in the garlic and cook and additional 30 seconds, then add the ground meat and cook until lightly browned and no longer pink.

Scatter the broken lasagna noodles over the meat, then pour in the tomatoes and tomato sauce. Stir in the basil and oregano. Cover and cook at a vigorous simmer until the pasta is tender, about 20 minutes. Add half of the mozzarella and parmesan cheese, stirring to melt. Drop spoonfuls of ricotta over the top, then sprinkle with remaining cheeses. Put the lid back on the skillet to melt the cheese, then serve.

Texas Caviar

Did you know that my dad has two wives? One gives me all kinds of recipes. The other one is my mom. (By way of explanation, the one with the recipes is his best friend Doug.)

Texas Caviar
6 roma tomatoes
3 bell peppers, assorted colors
1 cup diced red or white onion
1 can black beans, rinsed and drained
1 can black eyed peas, rinsed and drained
2 cups frozen corn
1 package Good Seasons Italian dressing mix (dry)
1/2 cup vinegar (I usually use red wine, white, or apple cider.)
cilantro to taste, finely chopped

Finely dice the tomatoes, peppers, and onion. Add the remaining ingredients and stir well. Refrigerate overnight before serving.

Broccoli Salad

This is one of those foods that I get a very specific craving for and nothing else will do. I like it because you can use a variety of ingredients depending on what you have on hand.



Broccoli Salad

6 cups broccoli pieces (raw, cut into little bites)
1/2 cup red onion, chopped
2 cups red grapes, cut in half
Those are the "Musts." Here are the "Optionals."
Raisins or Craisins
Sunflower Seeds
Slivered Almonds
Bacon (some people use a lot. I find that 2 or 3 slices cooked and finely crumbled gives enough bacon flavor without rendering alternate health therapies necessary.)


Dressing:
Whisk together:
1 cup mayonnaise
1/4 cup apple cider vinegar
1/2 cup sugar


Mix it all up. I like to make this an hour or two before I serve it.

Here is the straight dope on the dressing. I'm a little hesitant to put an entire cup of mayo in just about anything. The last time I made this I halved the mayo (and used a "light" variety), doubled the vinegar, and used Splenda instead of sugar. Still tasty and not nearly as guilt-ridden.

Spinach Quiche

I'd say that a good 50% of my meal planning involves a thought process along the following lines:

"Dang it. That big bag of spinach I bought is about to go bad. What can I make with that, and this (insert random ingredient) that doesn't require a trip to the grocery store for anything else?"

Then I peruse my recipe binder and see if I get lucky. Today I did, and there's no wasted spinach here.

Spinach Quiche

From the Salt Lake Tribune

1 package frozen 9" pie shells (enough for 2 single crusts), or 2 homemade unbaked pie shells

6 eggs

15 oz. ricotta cheese

1 cup heavy cream (I used fat free half and half)

3/4 tsp salt

1/4 tsp pepper

3 green onions chopped

8 oz. mushrooms, sliced (True confession: I used a pound of sausage instead. The Bruce gets a little uptight if dinner is meatless.)

1 package (10 oz) spinach leaves

1 cup grated cheese (any kind you like)

Preheat oven to 375.

In a medium bowl, whisk together eggs, ricotta, cream, grated cheese, salt, and pepper. When smooth, set aside.

In a large pot saute onions and mushrooms or sausage. (If you are taking the vegetarian route, add about 1 T of oil to the pan before adding the mushrooms and onions.) Saute mushrooms for 2 minutes, or sausage until completely browned. Add spinach and cover the pan for 2 minutes. Stir until leaves are barely wilted.

Add the cheese mixture to the mushroom/sausage mixture. Stir over medium heat until cheese melts, then divide the mixture equally between the two pastry shells. Bake for 25-35 minutes, until top is slightly rounded and is turning golden. Let stand several minutes before serving.

I assembled my quiche this morning and kept it in the fridge until dinner tonight. It turned out great but did require more like an hour in the oven since it started out cold. If you want this quiche for breakfast I think assembling it the night before would definitely be the way to go.

Playdough

Here's one that probably will cause no weight gain at all. Plus, after all the stirring and kneading your forearms will be buff.

Playdough
1 cup flour
1/2 cup salt
2 tsp cream of tartar
1 T oil
1 cup water
food coloring

Whisk dry ingredients together until blended, then add wet (including coloring). Whisk continuously over medium heat until mixture "coagulates." It will look a lumpy mess for a minute, and you will think that I have given you a bum recipe, but once the dough looks thick, just turn it out onto your counter and knead it a little until smooth.

Grandma's Famous Pancakes

I was at Williams Sonoma and bought myself a "Pancake Pen." It's a giant squeeze bottle, and you can unscrew the bottom and fill it with pancake batter. It has a little tip so you can write and draw pictures with your pancake batter. My kids think I am awesome because we had pancakes shaped like hearts and stars.

Grandma's Famous Pancakes
(not MY grandma, just somebody's grandma.)

2 eggs
2 cups milk
1 T sugar
1/4 t salt
3 T canola oil or melted butter
2 cups flour (whole wheat pastry flour, of course)
5 t baking powder

Combine wet ingredients then add dry. Beat well and pour onto lightly greased griddle and fry until golden brown.