Cook with Sara

Pear Custard Bars

2012-01-26T09:07:00.004-05:00

This is one of my favorite desserts - the combination of fruit and cream cheese is always winning - but I especially love how in this recipe the pears pair (get it? pears pair!) with the custardy filling and the nutty crust.

This is a recipe repeat. For step by step instructions, visit the original post.

One year ago: Spicy Pasta with Sweet Potatoes
Two years ago: Baba Ghanoush

Find more great stuff at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Friday Potluck, Fusion Friday.

Pear Custard Bars

Crust:
1/2 cup butter, softened
1/3 cup sugar
3/4 cup flour
1/4 tsp. vanilla
2/3 cup chopped macadamia nuts

Filling:
1- 8oz. package cream cheese, softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla
1 can (15 1/4 oz) pear halves, drained
1/2 tsp. sugar
1/2 tsp. cinnamon

In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a well greased 8 or 9 inch square baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack. Increase heat to 375.

In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 for 25-30 minutes (center will be soft set but will firm up while cooling). Cool on a wire rack for 45 minutes.

Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. Makes 16 bars.

Stromboli

2012-01-23T07:53:00.007-05:00

It's time to start thinking about all the yummy food options for Superbowl Sunday! This is one my favorite ways to eat "pizza" and it's wonderful for game day, or any other day. It's extremely adaptable, due to your preferences and what's in your fridge and pantry, and any leftovers are wonderful for lunch the next day.

This is a recipe repeat. For full step by step instructions, visit the original post.

One year ago: Sausage Pumpkin Pasta
Two years ago: Mocha Cheesecake Bars

For more game day ideas, visit Super Bowl Eats and Treats at the Freshman Cook.

For more great ideas, visit Mangia Mondays, Mouthwatering Mondays, Menu Mondays and Your Recipe, My Kitchen, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday (#2), Made from Scratch Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Let's Do Brunch, What's on the Menu Wednesday, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.

Stromboli

1 1-lb. loaf frozen bread dough, thawed (or 1 pound homemade dough)
Mozzarella and or provolone cheese
Meats of choice: pepperoni, ham, salami, sausage etc.
Vegetables of choice: spinach, onion, peppers, olives etc.
1 tsp. Italian seasoning and 1/2 tsp. garlic salt

Roll dough out into large rectangle. Top with fillings. If using shredded cheese, place that on the dough first. Roll up jelly roll style. Sprinkle with Italian seasoning and garlic salt. Place on a greased cookie sheet and bake at 400 for 20-30 minutes until golden brown and cheese is seeping out. Cut crosswise and serve with marinara sauce.

Cinnamon Swirl Bread

2012-01-19T07:54:00.002-05:00

Whenever I start my day with a cinnamon flavored something to eat, my day seems happier. That may be coincidence, but maybe not. You should make this bread and see if you experience the same thing! A cinnamon-flavored batter is enhanced with a cinnamon streusel-y middle and top for a fabulous breakfast or mid morning treat.

Start by combining the dry ingredients in a large mixing bowl: flour, sugar, baking powder,

baking soda and cinnamon.

In a large measuring cup, combine the buttermilk, eggs, oil and vanilla.

Whisk together then pour the wet ingredients into the flour mixture.

Beat this by hand for about 3 minutes or until well combined. Then pour half of the batter into a greased loaf pan.

For the streusel mixture, combine the brown sugar and cinnamon,

then cut in the butter.

Sprinkle half of the mixture over the batter in the pan.

Top with the remaining batter,

then with the remaining streusel mixture. Use a table knife to gently swirl through the layers.

Bake for 50 minutes, then cool in the pan for 10 minutes before removing to a wire rack to cool completely.

And while it's certainly not a "whole day guarantee," this bread will get your day off to a great start.

One year ago: Marbled Peanut Butter Brownies
Two years ago: Pasta with Garlic Shrimp and Broccoli

Find more at It's a Keeper Thursday, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Bake with Bizzy, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays.

Cinnamon Swirl Bread

Bread Batter ingredients:
2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract

Swirl ingredients:
4 Tbsp. brown sugar
2 tsp. ground cinnamon
4 tsp. butter, cut into chunks

Measure flour, sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour half of batter into a greased loaf pan.

Combine swirl ingredients, mixing until crumbly. Sprinkle 1/2 of the swirl mixture over batter. Top with remaining batter, then with remaining swirl mixture. Using knife, cut in a light swirling motion to give a marbled effect.

Bake at 350 for about 50 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove bread from pan to rack to cool completely. Makes 12 slices.

Caramel Chocolate Pumpkin Blondies

2012-01-16T08:20:00.007-05:00

As soon as I saw the title of these bars, I knew I would have to try them, and the sooner the better. I made them for a birthday party at work, and they were a huge hit. A colleague then made them and took them to a church potluck, where they were a huge hit. So there you have it, two testimonials.

The temperatures in these parts have been more like fall than winter, so I think it's still acceptable to be cooking with pumpkin. Oh, who am I kidding? I cook with pumpkin all year long. And without apology. It's just that good.

Start by combining the butter and brown sugar

and creaming them until light and fluffy. Add the egg, vanilla and pumpkin

and mix until combined. Add the flour, baking soda, salt, cinnamon and nutmeg

and gradually mix until smooth, scraping down the sides of the bowl as needed. Spread about 2/3 of the batter into a greased cake pan.

Now sprinkle with the chocolate chips,

then pour the caramel sauce over the chocolate chips.

(You may need to microwave it for a few seconds so it will pour easily.)

Dollop the remaining batter over the caramel sauce

then spread it out carefully. There still may be some caramel peeking out, which is ok! Bake the bars for about 25 minutes or until they are golden. I especially like these topped with ice cream and drizzled with even MORE caramel sauce...

One year ago: Carrot Bran Muffinshhttp://www.blogger.com/img/blank.gifttp://www.blogger.com/img/blank.gif
Two years ago: Baked Oatmeal

For more great recipes, visit Mangia Mondays, Menu Monday, Mouthwatering Monday, Your Recipe, My Kitchen, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Let's Do Brunch, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Bake with Bizzy, Sweet Tooth Fridays, Sweets for a Saturday.

Caramel Chocolate Pumpkin Blondies

3/4 cups butter, softened
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup pumpkin puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup chocolate chips
1 - 12 oz. jar caramel ice cream topping

In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Gradually add flour, baking soda, salt, cinnamon and nutmeg and mix until combined. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into a greased 9x13 pan.

Sprinkle chocolate chips over top of the batter.

Microwave the caramel sauce (in the jar) at 50% power for 30 seconds, just to soften it and make it easy to pour. Pour the caramel over chocolate.

Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top.

Bake at 350 for 25 minutes or until edges are golden and a toothpick comes out free of batter when inserted. (It might come out with a little caramel on it which is fine.)

Recipe Source: Adapted from the Tasty Kitchen

North Woods Bean Soup

2012-01-12T08:09:00.003-05:00

It's finally turning cold here in the North, (although I'm perfectly happy with the warmer than normal temperatures, for the record!) so it's a good time to make soup. This one is healthy, delicious, and colorful. Full of carrots, spinach and kielbasa, the colors really pop. And it's thickened with beans, for even more nutrition!

What a great way to warm up on a cold evening.

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Friday Potluck.

North Woods Bean Soup

1 cup chopped baby carrots
1 cup chopped onion
2 garlic cloves, minced
8 oz. kielbasa, turkey or light, diced
4 cups chicken broth
1/2 tsp. Italian seasoning
1/2 tsp. pepper
2-15.8 oz. cans Great Northern beans, drained and rinsed
1-6 oz. bag fresh baby spinach leaves

Heat a dutch oven or large saucepan coated with cooking spray over medium high heat. Add carrots, onion, garlic and kielbasa, saute 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Combine broth and pepper and Italian seasoning.

Add beans and broth to pot, reserving 1 cup each, and bring to a boil, then reduce heat and simmer 5 minutes. Place reserved beans and broth in a blender and puree until smooth. Add puree to pot and simmer an additional 5 minutes.

Remove from heat and add spinach, stirring just until spinach wilts. Serves 5.

Recipe Source: Adapted from Cooking Light

Italian Sausage, Red Pepper and Mushroom Risotto

2012-01-04T10:06:00.009-05:00

I hope one of your New Year's resolutions was to eat good food. If it was (and if it wasn't, make it now!) you should make this risotto immediately. Swimming with flavor, and beautiful in color contrast, this lovely dinner is sure to impress. My four year-old niece said, "Sara, this is REALLY GOOD rice!"

If you've never made risotto before, it's not difficult; it just takes a little time. But it's time well spent. Let's get cooking!

Start by getting the broth ready. Bring it to a simmer

then cover it and reduce the heat to low in order to keep it warm until you need it.

Next, melt the butter in a large skillet over medium heat. Add the sausage and saute for about 2 minutes, then add the onion,

red pepper,

and mushrooms

and saute until sausage is cooked through and vegetables are tender, about 5-7 minutes. Be sure to scrape up the browned bits on the bottom of the pan! Season with salt and pepper to your taste.

Now add the rice

and stir it well to coat all the pieces. Pour in the wine

and simmer until the wine has almost completely evaporated, about 1 minute.

Now prepare to be mellow while you stir, stir, stir.

Add 1/2 cup (about a ladle full) of the simmering broth

and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total.

Remove from the heat and stir in 3/4 of the Parmesan.

Transfer the risotto to a serving bowl, then sprinkle with the parsley (I didn't have any so I used dried basil - still yummy!) and the remaining Parmesan. Enjoy!

One year ago: Fried Rice
Two years ago: Applesauce Spice Cake

Get more inspiration at These Chicks Cooked, What's Cooking Wednesday, Merry Munchies, Cast Party Wednesday, It's A Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays.

Italian Sausage, Red Pepper and Mushroom Risotto

5 cups chicken broth
2 Tbsp. butter
8 ounces ground Italian sausage
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups Arborio rice
3/4 cup dry white wine
1/2 cup grated Parmesan cheese
1 Tbsp. chopped Italian parsley (or 1/2 tsp. dried basil)

In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

Add 1/2 cup (about a ladle full) of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately. Makes 4-6 servings.

Recipe source: adapted from Giada DeLaurentiis

Cheesy Cauliflower Broccoli Ham Casserole

2012-01-02T08:13:00.002-05:00

This casserole is a great way to warm up on a cold, wintry day, and is chock full of veggies, making you feel better about yourself after many weeks of (possibly) over-indulging and eating too many sweets. It's also a great recipe for using leftover ham from your holiday celebrations.

This is a recipe repeat. For a full step by step, visit the original post.

One year ago: Bourbon Chickenhttp://www.blogger.com/img/blank.gif
Two years ago: Cheesy Ham and Noodle Casserolehttp://www.blogger.chttp://www.blogger.com/img/blank.gifom/img/blank.gif

Find more great stuff at Mangia Mondays, Menu Mondays, Mouthwatering Mondays, My Recipe, Your Kitchen, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me.

Cheesy Broccoli Cauliflower Ham Casserole

1 1/2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1 16 oz package frozen broccoli florets, thawed
1 16 oz package frozen cauliflowerets, thawed
2 cups cubed ham
2/3 cup soft bread crumbs
1/2 tsp. Italian seasoning

In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. While whisking constantly, bring to a boil; cook and stir for 1-2 minutes until thickened.
Remove from the heat; add cheeses and stir until melted.

Place vegetables in a greased 9x13 baking dish, sprinkle with ham. Pour cheese sauce over ham. Combine breadcrumbs and seasoning in a bowl, mix to combine. Sprinkle over the casserole.

Bake at 350 for 30-40 minutes until heated through and bubbly. Serves 6-8.

Best Dessert Recipes of 2011

2011-12-31T08:13:00.005-05:00

So far this week, we've revisited the best breads, soups and main dishes of 2011. Today is Best Dessert Recipes day of the Countdown to 2012. As you might imagine, I had no lack of dessert recipes to choose from in the past year! It was a bit difficult to narrow it down - specifically to pick just one ice cream - but I made some hard decisions and came up with these eight.

I hope these will provide you with some good dessert inspiration. Happy New Year!

Cherry Coconut Bars

Coconut Macadamia Chocolate Chip Ice Cream

Raspberry Custard Bars

Berrymisu

Frozen Mocha Cheesecake Loaf

Caramel Banana Crepes

Tiramisu

Red Velvet Cheesecake Brownies

Check out all the great dessert round ups at Finding Joy in My Kitchen. This post is also linked to Mangia Monday's Best of 2011.

Best Main Dish Recipes of 2011

2011-12-29T08:12:00.005-05:00

It's Main Dish Day on the Countdown to 2012. I had a really hard time narrowing these down - there were several great ones I left out just because I had too many to choose from, unlike the soup and stew category! I guess I know where my cooking focus needs to be this winter! The recipes below represent a great variety between meat, fish, vegetarian options and both cold and warm weather main dishes. They're all incredibly good, and I hope you'll try them in 2012.

Pumpkin-Seed Crusted Tilapia

Sweet Corn Pizza

Curried Chicken Salad with Blackberries

Spinach, Mushroom and Goat Cheese Pizza

Jambalaya

Spinach, Mushroom and Ricotta Crepes

Bourbon Chicken

Spicy Pasta with Sweet Potatoes

Head on over to Finding Joy in My Kitchen for more main dish round ups! This post also linked to Mangia Mondays Best of 2011.

Best Soup and Stew Recipes of 2011

2011-12-28T09:22:00.002-05:00

This series counts down to 2012 by looking back on the "best of" in 2011. Hosted by SnoWhite over at Finding Joy in my Kitchen, it's a fun way to revisit what I've made over the last year. In this case, it was a wake up call. MAKE MORE SOUP!!!

Well, really, it's not that I haven't made a lot of soup. I just didn't make a lot of NEW soup recipes. I enjoyed a lot of soup, namely spicy sweet potato and sausage soup, potato soup, beef and barley soup with mushrooms, shrimp and corn chowder, and winter squash and apple soup, just to name a few.

But, they weren't from 2011.

However, what I did make in 2011 turned out to be two of my favorites OF ALL TIME.

Irish Stew

and Cauliflower Cheddar Soup

were my only new soup tries in 2011. But they were tremendously delicious. Maybe that's why I didn't try more new recipes? In any case, I hope you'll try them, and in 2012 I will endeavor to make more NEW soup. Sounds like a good resolution to me. (And, oh yeah, I still haven't made pie crust from scratch. These resolutions are starting to pile up.)

Head on over to Finding Joy in My Kitchen for more great soup and stew round ups!

Best Bread Recipes of 2011

2011-12-27T10:06:00.006-05:00

I'm joining the Countdown to 2012 over at Finding Joy in my Kitchen, counting down the "best of" recipes on Cook with Sara each day til the New Year. Today's feature is BREAD - which I take loosely to mean muffins, scones and quick breads in addition to yeast breads. I'm a carb lover (and am eating blueberry breakfast cake as I write this! - post on that coming soon!) so I had to do some serious narrowing down of all my bread posts in 2011.

Here are six of my favorites from 2011 - join me in getting your carb on!

Strawberry Scones

Beer Bread

Lemon Poppyseed Muffins

Strawberry Banana Muffins

Banana Scones

Lemon Ricotta Blackberry Muffins

Be sure to visit Finding Joy in my Kitchen to get more great bread inspiration!

Chicken and Vegetable Strudel

2011-12-26T07:00:00.004-05:00

If you're stumped about what to make for New Year's, look no further than this delicious strudel. It's especially wonderful to make if you have leftover turkey or chicken, but it's so good that you don't need to wait for leftovers to make it! Chock full of veggies and chicken, this strudel makes a delicious brunch, lunch or party dish.

This is a recipe repeat. For full step by step instructions, visit the original post.

For more great ideas, visit Menu Mondays, My Recipe, Your Kitchen, Tasty Tuesday, Tempt my Tummy Tuesday, A Little Birdie Told Me, Tuesday at the Table.

Chicken and Vegetable Strudel

2 cups cooked, diced chicken or turkey
3/4 cup shredded carrots
1 cup finely chopped broccoli
3/4 cup finely chopped red pepper
1 cup shredded cheddar or colby jack cheese
3/4 cup mayonnaise
2 garlic cloves, minced
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 pound bread dough
1 egg white, beaten
2 Tbsp. slivered almonds

In a bowl, combine the chicken, vegetables, mayonnaise, garlic, dill, salt and pepper. Stir well to combine.

Roll out bread dough on lightly floured surface. Transfer to a greased large baking sheet. Spoon filling lengthwise down middle of dough. Cut dough into strips from edge to filling, 1 1/2 inches apart, on both sides. Starting at one end, alternate strips, twisting and laying at an angle across filling. Seal ends.

Brush dough with egg white; sprinkle with almonds. Bake at 375 for 30-35 minutes or until golden brown. Cut into slices and serve warm. Serves 6-8 as main course; 12 as appetizer.

(May be frozen before baking or after.)

Caramel Corn with Peanuts

2011-12-22T06:40:00.008-05:00

I love caramel corn. Namely because it has caramel. I love anything caramel. But the sweet and salty combination of caramel corn is totally irresistible to me. I love this recipe because it is easy, makes absolutely delicious caramel corn, and makes wonderful little gifties. If you need something to take to a party, or small little gifts for the weekend, look no further than your stove top and this recipe!

Start by popping the popcorn. Then transfer it to two large bowls.

Sift through the popcorn with your (*clean*) hands to pick out any unpopped kernels.

Now, on to the really good part (the caramel, in case you're wondering). In a large saucepan over medium heat, melt the butter. Add the corn syrup,

brown sugar,

and salt. Bring to a boil while stirring.

Now that the mixture is boiling, reduce the heat to medium low and cook and stir for about 3 minutes. Remove from the heat and add the vanilla

and baking soda.

Adding baking soda will make the mixture bubble up! Be careful, because it will be hot!

Now pour the caramel evenly over the two bowls of popcorn

and mix carefully. Add the peanuts

and mix gently to incorporate the peanuts and coat all the popcorn. Spray two large rimmed baking sheets with non stick cooking spray, then pour out the popcorn onto the two baking sheets.

Bake the caramel corn for an hour, stirring every twenty minutes. When you stir it, rotate the baking sheets from top to bottom and vice versa. Now the caramel corn will be a deep caramel color - beautiful!

Don't try it too soon - it will be hot! But after it's cooled to room temperature, bag it up for gifts,

or transfer to an air tight container. The caramel corn will keep in an air tight container on the counter top for about 1 week. But I doubt it will last that long...

Merry Christmas!

One year ago: Cranberry Apple Coffee Cake
Two years ago: Cranberry Bread

Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Crazy Sweet Tuesday.

Caramel Corn with Peanuts

3/4 cup unpopped popcorn kernels
1 cup butter
2 1/4 cups brown sugar
3/4 cup corn syrup
1/2 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
2-3 cups roasted, salted peanuts

Pop the popcorn kernels and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto two large greased baking sheets, spreading into an even layer. Bake the popcorn at 250 for one hour, stirring and tossing every 20 minutes. Rotate the baking sheets every time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container for up to 2 weeks.

Recipe Source: My Kitchen Cafe

Chocolate Peppermint Swirl Cookies

2011-12-19T07:11:00.009-05:00

The minute I saw these cookies on Rachel's blog, I knew I wanted to make them. They are so festive looking, and I could tell that the chocolate peppermint combination would be addicting. And it is. They way the kisses melt into the cookie makes the cookies beautiful, and the contrast of the chocolate and the cool peppermint makes them delicious. If you're making one more trip to the grocery store before Christmas, pick up a bag of those candy cane kisses so you can make these cookies!

Start by placing the butter, brown sugar

and water in a large saucepan and stir over low heat until the butter is melted. Add the chocolate chips

and stir until most of the chocolate chips are melted. Then remove from the heat and continue to stir until all the chocolate is melted.

Stir in the vanilla.

Pour this mixture into a large mixing bowl and allow it to cool for about 10 minutes. Meanwhile, combine the flour, baking soda and salt in a bowl. Once the chocolate is a bit cooler, add the eggs, one at a time

and beat each on high speed until completely blended. Reduce the mixer speed to low and add the flour mixture

until blended. Chill the dough for about an hour.

Now roll the dough into 1/2" to 1" balls and place on an ungreased baking sheet about 1 1/2 inches apart.

Bake for 7-8 minutes. When the cookies come out of the oven, place a Candy Cane Kiss on top of each hot cookie in the middle and then let them sit about 5 minutes.

Using a toothpick, gently swirl the softened Candy Cane Kiss until you like the pattern.

Remove to a wire rack to cool, then transfer to another baking sheet and refrigerate to set the middle.

Incidentally, while making these I started to think of all kinds of other cookie/candy combinations. And I did run out of kisses at the end, so I decided to throw in some rolos!

These turned out great as well! Not as beautiful to look at, but equally tasty! With all the different flavors of kisses on the market now, I think there could be some really great combination experiments in my future!

One year ago: Macaroon Kisses
Two years ago: Layered Mint Fudge

There are more great ideas at Mangia Mondays, Menu Mondays, Your Recipe, My Kitchen,
Tasty Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Tempt my Tummy Tuesday, Tuesday at the Table, Made from Scratch Tuesday, Totally Tasty Tuesdays, Crazy Sweet Tuesdays, Let's Do Brunch, What's Cooking Wednesday, These Chicks Cooked.

Chocolate Peppermint Swirl Cookies

3/4 cups butter
1 1/2 cups brown sugar
2 Tbsp. water
2 1/4 cups chocolate chips
1 tsp. vanilla
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 bag Candy Cane Kiss candies

Combine butter, brown sugar and water in a large saucepan and stir over low heat until melted. Add chocolate chips and stir until most of the chocolate chips are melted; remove from heat and continue to stir until all the chocolate is melted.

Stir in the vanilla. Pour into a large mixing bowl and allow to cool for about 10 minutes, stirring a couple of times to help cooling.

Combine the flour, baking soda and salt in a large bowl.

When the chocolate is cooler, add one egg at a time beating each on high speed until completely blended. Reduce the mixer speed to low and add in dry ingredients until blended. Chill the dough for about an hour.

Roll dough into 1/2" to 1" balls and place on ungreased baking sheet about 1 1/2 inches apart.

Bake at 350 for 7-8 minutes. When the cookies come out of the oven, place a Candy Cane Kiss on top of each hot cookie in the middle and let them sit about 5 minutes.
Using a toothpick, gently swirl the softened Candy Cane Kiss until you like the pattern.

Remove the swirl topped cookies from the baking sheet and place them on a cooling rack. After a few minutes on the cooling rack, transfer to a cold cookie sheet and place the sheet in the fridge to set the middles. Makes about 6 dozen cookies.

Sweet and Salty Breakfast Monte Cristos

2011-12-15T06:00:00.008-05:00

In May, I was the winner of the Iron Chef Challenge hosted by Amy at a Latte with Ott, A. The contest was for the best ham recipe, and my wild rice quiche was the winner! Winning a blog contest is good enough, but I also won a delicious ham from Dakin Farm.

So you can imagine my excitement when Amy told us that in December, all the previous winners from the past 11 months would be "baking off" against one another! The contest is sponsored by Taste of Home, and each of us baked the cinnamon raisin quick bread featured in yesterday's post. The winner of today's contest will be chosen based on who was the most creative in using the prepared bread. So here's my entry: Sweet and Salty Breakfast Monte Cristos.

Have you ever had a monte cristo? It's a variation of the French croque-monsieur and usually consists of turkey, ham, and gruyere between two slices of bread that are then battered and fried. I thought the cinnamon raisin quick bread would make a wonderful "foundation" for a variation on the traditional monte cristo. And I was right. My version is a breakfast sandwich (although I would eat it any time of the day!) featuring ham, swiss and a fried egg between two slices of the cinnamon bread, dipped in egg (like french toast) and then grilled and served with syrup or strawberry cream cheese. Let's get cooking!

Start by frying the eggs. Break each egg carefully into a skillet coated with nonstick spray. Break the yolk with a fork, and cook over medium heat for about two minutes or until set on the bottom. Flip the egg and cook for an additional two minutes until it's completely set.

To assemble the sandwiches, layer the ham and swiss on the bread

then add the egg.

Whisk the two remaining eggs with the milk for your "french toast" batter.

Carefully place each sandwich into the egg batter and press down lightly so that it absorbs some egg mixture into the bread.

Now even more carefully, since the bread is slightly soggy, flip the sandwich to coat the other side with egg.

Gingerly place the sandwich in a large skillet coated with nonstick spray. (You can even use the same one you fried the eggs in!)

Let the sandwiches cook over medium heat for about 4 minutes or until golden brown (like french toast). Now, super carefully, flip each sandwich over and let it cook on this side for 3-4 minutes. Remove to plates and serve with syrup,

strawberry cream cheese, your favorite preserves, or just eat it plain. In any case, it will be delicious! Here's how happy this made my sister in law, who loves egg sandwiches, and loved the added dimension of the sweet bread in contrast to the salty meat and cheese.

Thanks, Amy, for this fun challenge. And thanks to Taste of Home for a great bread recipe!

One year ago: Macaroon Kisses
Two years ago: Caramel Pecan Apple Pie

There are more great ideas at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food.

Sweet and Salty Breakfast Monte Cristos

8 slices cinnamon raisin quick bread
8 thin slices smoked ham (about 1/4 pound)
4 slices swiss cheese
6 eggs
1/3 cup milk

In a large skillet sprayed with nonstick spray, fry 4 eggs (separately) until hard, flipping halfway through (about two minutes per side). Remove the eggs to a plate and re-coat the skillet with cooking spray.

On 4 slices of bread, layer two slices ham, one slice swiss, and one cooked egg. Top with second slice of bread. Whisk remaining two eggs and milk in a shallow dish. Carefully place sandwiches, one at a time, in the egg batter to coat, and flip to coat both sides.

Place sandwiches in skillet and cook over medium heat until golden brown, about 4 minutes. Gingerly flip sandwiches over and cook an additional 3-4 minutes until golden. Remove and cut in half. Serve with maple syrup, strawberry cream cheese, or your favorite preserves. Makes 4 sandwiches.

Cinnamon Raisin Quick Bread

2011-12-14T07:31:00.003-05:00

If you're doing meal prep or planning for the upcoming holidays, do yourself a favor and make a few loaves of this bread, then stick it in the freezer! It can easily be doubled and will keep well wrapped in saran, then in foil, or wrapped in foil then put in a ziptop bag.

This bread will liven up a breakfast or brunch buffet on its own, and tomorrow I'll show you how to use it to make a spectacular breakfast (or lunch, or supper) for your guests (or just yourself - no need to save it for special occasions!)

This bread comes together quickly and without a mixer. (Now don't get me wrong. I love my mixer. But sometimes it's nice just to whip up something "by hand.")

Start by combining the flour, sugar

baking soda and salt in a large bowl. In a measuring cup, combine the buttermilk, egg and oil and whisk well. Then add this to the flour mixture

and stir just until combined. Stir in the raisins.

Place half the batter in a greased loaf pan. In a small bowl, combine the remaining sugar and the cinnamon.

Sprinkle half of this over the batter in the pan.

Pour the remaining batter over the cinnamon sugar, and then top with the rest of the cinnamon sugar. Cut in with a table knife to create swirls.

Bake for 55-60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Look how lovely this looks when sliced!

One year ago: Cranberry Apple Cake
Two years ago: Caramel-Pecan Apple Pie

Find more inspiration at Let's Do Brunch, Merry Munchies, What's Cooking Wednesday, These Chicks Cooked, Bake with Bizzy.

Cinnamon Raisin Quick Bread

2 cups flour
1 cup sugar, divided
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup buttermilk
1/4 cup canola oil
1/4 cup raisins
1 1/2 tsp. cinnamon

In a large bowl, combine the flour, 3/4 cups sugar, baking soda and salt. In a small bowl or measuring cup, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining 1/4 cup; set aside.

Spoon half of the batter into a greased loaf pan. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to wire racks. Makes 12 slices.

Recipe Source: Taste of Home

Kris Kringle Fudge Cookies

2011-12-12T07:00:00.005-05:00

You've probably heard of these kind of cookies before - chewy, chocolately goodness with powdered sugar crackly topping. That these are named Kris Kringle fudge cookies only adds to their deliciousness, and beckons for you to make them around the Christmas season! So, naturally, when I saw them on Jennifer's blog, I had to make them for the December reveal of the Secret Recipe Club.

These are SUPER easy to make, and will disappear almost as fast you can make them. You don't even need a mixer. A good, sturdy wooden spoon and some strong biceps will do the trick.

In a large bowl, combine the melted butter and cocoa

and stir to combine. Add 1/2 cup flour,

sugar, eggs and vanilla,

baking soda and salt, and beat until well blended. Stir in the remaining flour.

If you're using pecans, stir them in, then cover the bowl (I liked using my large measuring cup that has a cover!) and refrigerate for at least three hours.

Line a cookie sheet with parchment paper, and place about 1/2 cup of powdered sugar in a small bowl. Remove the cookie batter from the fridge. Scoop out the dough using a teaspoon

and roll into a ball between your hands. (You'll need to work fast cause the chocolate will "melt"!) Drop the cookie ball into the powdered sugar bowl

and roll around to coat all sides.

Place the dough balls on the paper-lined cookie sheets, about 3 inches apart.

(These cookies really spread, so do leave adequate space!)

Bake for 10-12 minutes, then remove from the pan to a wire rack to cool completely.

Thanks, Jennifer, for a great recipe to add to my Christmas collection!

One year ago: Cranberry Apple Coffee Cake
Two years ago: Chocolate Coconut Neopolitans

Find more great ideas at Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), A Little Birdie Told Me, Tasty Tuesday (#3), Crazy Sweet Tuesday.

Kris Kringle Fudge Cookies

1/2 cup cocoa
1/4 cup butter, melted
1 cup flour, divided
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped pecans, optional
1/2 cup powdered sugar

Stir cocoa into butter in large bowl. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.

Line cookie sheets with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.

Bake at 350 for 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes 2-1/2 dozen cookies.

Caramel Chocolate Fudge

2011-12-08T06:42:00.003-05:00

This fudge is very tasty, and impressive looking, but is not difficult to make. It uses everyday ingredients that you probably already have in your pantry! Basically, you just repeat the same process twice with slightly different ingredients to get a multicolored and flavored candy that is wonderful for serving or gift giving. This makes a large pan of fudge - 96 pieces - so you will have plenty to share!

Start by preparing the pan. Line a 9 x13-inch pan with foil, extending foil over sides of pan to create handles. Then spray the foil with cooking spray. (Sometimes I use Reynolds Release wrap - accomplishes the same thing!)

To make the caramel layer, combine the butter, evaporated milk

and brown sugar

in a heavy medium saucepan and cook over medium-high heat, stirring constantly, until sugar is dissolved.

Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes.

Remove saucepan from heat. Add the vanilla,

marshmallows,

and the vanilla chips.

Stir until marshmallows and chips are melted and mixture is smooth.

Stir in chopped walnuts, if you're using them. (I don't, so you won't see them here!) Quickly spread mixture in pan.

Refrigerate this layer for 30 minutes before preparing the chocolate layer.

The second layer is made just like the first, but with chocolate chips instead of vanilla, and white sugar instead of brown. So, combine the butter and remaining milk

with the sugar in a heavy medium saucepan, and cook over medium-high heat, stirring constantly, until the sugar is dissolved.

Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove the saucepan from heat and add the marshmallows,

chocolate chips

and vanilla. Stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy.

Quickly spread mixture on top of caramel fudge layer.

If you're using walnuts, sprinkle them over fudge and press gently onto the surface.

Cover the fudge with foil or plastic wrap and refrigerate for 1 1/2 hours. Remove the fudge from the pan by lifting the foil handles, then carefully peel back the foil from the sides of the candy. With a long knife, cut the fudge into 12 rows by 8 rows.

Store in a tightly covered container in refrigerator.

One year ago: Chocolate Peanut Butter Caramel Pretzels
Two years ago: Shrimp and Corn Chowder

Get more inspiration at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food, Simply Delish, Sweets for a Saturday.

Caramel Chocolate Fudge

Caramel Fudge Layer:
2 cups brown sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) white vanilla baking chips (2 cups)
1 tsp. vanilla
1 cup chopped walnuts, optional

Chocolate Fudge Layer:
2 cups sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (remaining 1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tsp. vanilla
8 oz. walnut halves or pieces (about 1 1/2 cups)

Line a 9 x13-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.

For Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.

For Chocolate Fudge Layer, in heavy 3-quart saucepan, cook sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer. Sprinkle walnut halves and pieces over fudge; press gently into fudge.

Cover; refrigerate 1 1/2 hours. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator. Makes 96 pieces.

Gumdrops

2011-12-05T07:08:00.004-05:00

Homemade gumdrops! They're so fun to make, so easy, and SO delicious. Best of all, they are so impressive. They are a festive addition to a cookie tray and make a delightful gift as well.

Have I given you enough reasons to make these??? For a even more festive look, you can make two batches: one red and one green. I made only red, which was probably a good idea since they're so delicious I couldn't stop eating them. One more batch would have been seriously detrimental to my waistline...

Let's get cooking! In a large saucepan, combine 2 cups of the sugar, applesauce,

red (any flavor red you like - I used raspberry - or use green!) gelatin,

unflavored gelatin

and lemon juice. Let this mixture stand for 1 minute. Then stir together and cook over medium heat.

Bring this to a boil (still over medium heat) while stirring constantly. Boil for 1 minute.

Line a 9x13 baking dish with Reynolds Release foil, with the release side up. Immediately pour the hot liquid into the foil lined dish.

Refrigerate for 3 hours or until firm. To remove, lift the foil out of the pan, then invert the candy onto more release foil and peel back the top layer of foil.

Use a sharp knife to cut the candy into 1-inch squares or use cookie cutters to make more creative shapes. (It might be helpful to dip the knife in hot water.) Place the cubes back on the release foil (either the top or bottom sheet - likely you'll need both).

Dry the gumdrops at room temperature for about 8 hours or until slightly sticky. Place the remaining sugar in a small bowl, and roll the gumdrops in the sugar

to coat them on all sides.

One year ago: Cinnamon Sugar Muffins
Two years ago: Cranberry White Chocolate Cookies

Find more great ideas at Mangia Mondays, Mouthwatering Mondays, Menu Monday, This Week's Cravings, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Let's Do Brunch, Crockpot Wednesday, What's Cooking Wednesday, These Chicks Cooked, Sweets for a Saturday.

Gumdrops

2 1/2 cups sugar, divided
1 1/3 cups applesauce
2 packages (3 ounces each) red or green gelatin, any flavor
2 envelopes unflavored gelatin
1 tsp. lemon juice

In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a 9x13 baking dish lined with Reynolds Release foil. Refrigerate for 3 hours or until firm.

Lift the gelatin out of the pan with the foil and invert onto another piece of release foil. Peel back the top sheet of release foil, but do not discard. Using a sharp knife or small sharp cookie cutters dipped on hot water, cut the candy into 1-inch squares or shapes.

Place cut pieces back on release foil. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container. Makes about 1 3/4 pounds.

Chocolate Coconut Neopolitans

2011-12-01T07:01:00.003-05:00

These cookies are as delicious as they are beautiful. They make a great cookie for a cookie exchange because they're so fancy looking - but they're not difficult to make! Multi-colored and multi-flavored dough is layered in a loaf pan, then cut lengthwise and crosswise, baked, and dipped in chocolate - that's all it takes to make these adorable treats.

This is a recipe repeat. For full step by step instructions (helpful for this cookie!), visit the original post.

One year ago: Truffles
Two years ago: Carrot Salad

Get more inspiration at Turning the Table Thursday, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Foodie Friday, Food on Friday, Friday Food, Fusion Friday, Friday Potluck, Sweet Tooth Friday, Bake with Bizzy.

Chocolate Coconut Neopolitans

1 cup butter, softened (no substitutions)
1 1/2 cups sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. almond extract
4-6 drops red food coloring
1/2 cup flaked coconut, finely chopped
1 1/2 Tbsp. chocolate syrup
1/2 cup semisweet chocolate chips
2 tsp. shortening

Line a 9x5 inch loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a small bowl, combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Divide dough into thirds. Add almond extract and red food coloring to first portion; spread evenly into prepared pan. Add coconut to second portion; spread carefully over the first layer. Add chocolate syrup to third portion; spread over second layer. Cover pan with foil and freeze for at least 4 hours or overnight.

Unwrap loaf and cut in half lengthwise. Cut each half widthwise into 1/4 inch slices. Place on greased baking sheets and bake at 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a small bowl, melt chocolate and shortening in microwave; stir until blended and smooth. Dip one end of each cookie in chocolate; return to rack to set (or place in refrigerator or freezer to set more quickly.) Makes 4 1/2 dozen.

Dulce de Leche Chocolate Bars

2011-11-28T06:15:00.004-05:00

Oh, these are so good. Reminiscent of the caramel chocolate bars, these lovelies have a shortbread crust, caramel layer, chocolate layer, and then an added white chocolate decorative layer. You can get as fancy as you want with the top - I just did a simple swirl but you more creative types could make something more beautiful. But regardless of the fanciness factor of the topping, these are absolutely delicious and would be an impressive addition to any cookie tray.

The first step is to prep your pan. Line a 9x13 pan with parchment paper, using a little more paper than the length of the pan to create "handles."

Then make the shortbread layer. In a mixing bowl, beat together butter and powdered sugar until light and fluffy.

Beat in vanilla, salt and flour

until well combined. Press along bottom and 1/2 inch up the sides of the paper-lined pan.

Bake for 12 to 18 minutes, just until golden brown around the edges. Remove to a wire rack and cool completely.

Now, make the caramel layer (I guess I should say dulce de leche!). Combine the butter, brown sugar,

salt and sweetened condensed milk,

and bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, unil thickened and a deep caramel color.

Pour over crust and spread evenly.

Refrigerate until completely cool, about 1 hour. For the chocolate layer, melt the semisweet chocolate, and then let cool slightly. Dollop over the dulce de leche

then spread evenly over the filling with a spatula.

Return to the fridge (I know it's hard to wait!) and cool until set, about 1 hour.

For the topping, melt the white chocolate and divide into three parts. Tint one part green,

one part red and leave one part white. Dollop these three over semisweet layer (you'll see I only used two colors - slight red tint fail...)

and use a toothpick to gently swirl colors.

Refrigerate for another hour or so to set the topping. Remove the bars using the parchment handles and then cut into bars. Store any leftovers in the fridge.

One year ago: Oatmeal Spice Drop Cookies
Two years ago: Sara's Chili

For more great ideas, visit Mangia Monday, Mouthwatering Monday, Menu Mondays, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Recipes I can't wait to try, Crockpot Wednesday, What's on your plate?, These Chicks Cooked, What's Cooking Wednesday, Let's Do Brunch.

Dulce de Leche Chocolate Bars

Crust:
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups flour
3/4 tsp. salt

Filling:
7 Tbsp. butter
1/3 cup brown sugar
2 cans (14 oz each) sweetened condensed milk
pinch salt
10 oz. semisweet chocolate, chopped

Decoration:
6 oz. white chocolate, melted
red and green food coloring

Line a 9x13 inch pan with parchment paper, letting the paper hang over the sides to form "handles."

In a mixing bowl, beat together butter and powdered sugar on medium speed until light, about 2 minutes. Beat in vanilla, then flour and salt until combined well. Press along bottom and 1/2 inch up sides of prepared pan. Bake at 350 for 12 to 18 minutes, just until golden brown around the edges. Transfer to a wire rack and cool completely.

Meanwhile, in a medium saucepan, combine butter, brown sugar, milk and salt. Bring to a boil, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, until thickened and a deep caramel color, about 15 minutes. Pour over crust and spread evenly. Refrigerate until completely cool, about 1 hour.

Melt semisweet chocolate, and let cool slightly. Using a spatula, evenly spread over filling. Refrigerate until set, about 1 hour.

Melt white chocolate and divide into three parts. Tint one part green, one part red and leave one part white. Dollop these three over semisweet layer and use a toothpick to gently swirl colors. Refrigerate again for about an hour to set. Remove the bars using the parchment handles and cut into bars. Makes 48 bars.

Thanksgiving Series: Crumb-topped Apple and Pumpkin Pie

2011-11-21T06:43:00.003-05:00

If you can't decide between apple and pumpkin pie for your Thursday dessert, you're in luck! This delicious pie combines them both! I wasn't sure what I would think of this when I first made it, but I loved it! And it's probably a great way to convert some people who (for what reason I don't know) don't eat pumpkin pie.

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more great ideas at This Week's Cravings, Your Recipe, My Kitchen, Mouthwatering Mondays, Menu Monday, Mangia Monday.

Crumb-Topped Apple and Pumpkin Pie

1 sheet refrigerated pie pastry (such as Pillsbury), or homemade

Apple filling:
2 cups thinly sliced peeled tart apples (I used Granny Smith)
1/4 cup sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon

Pumpkin filling:
1 1/2 cups canned pumpkin
1 cup evaporated milk
2 eggs
1/2 cup sgugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Topping:
1/2 cup flour
3 Tbsp. sugar
5 tsp. cold butter
3 Tbsp. chopped pecans or walnuts

Unroll pastry to a lightly floured surface. Roll out to 1/2 inch beyond the pie plate, and carefully transfer to a deep dish 9-inch pie plate; flute edges.

In a medium bowl, combine apples, sugar, flour, lemon juice and cinnamon; toss to coat all apples. Spoon into pie crust.

In another bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 for 30 minutes.

For topping, combine the flour and sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over pie. Bake an additional 20-25 minutes or until a knife inserted into the pumpkin layer comes out clean. (Tent pie crust with foil if necessary during the last 20 minutes of baking.)

Cool on a wire rack. Refrigerate leftovers. Serves 10.

Pumpkin Whoopie Pies

2011-11-17T06:00:00.003-05:00

When I saw that the two ingredients for this month's Improv Challenge were pumpkin and cream cheese, I knew exactly what I wanted to make. I think I have had this recipe for well over 10 years but have never made these little beauties! You can bet I won't be waiting another 10 years to make them again. Maybe not even 10 days. A fluffy cream cheese filling is sandwiched between two cake-like pumpkin cookies -- whoopie pies are the technical name, but I just call them AMAZINGLY DELICIOUS!

I was lucky to have a little helper assisting with what she called the "whoopie cookies." To make the cookies, combine the brown sugar and oil

in a large mixing bowl and mix until combined. Add the pumpkin

and the eggs, and mix until blended. Add the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.

Mix until all the dry ingredients are incorporated. Line your baking sheets with parchment paper, and then drop the dough by teaspoonfuls onto the paper.

I was able to get anywhere from 15-20 cookies on a sheet. Do try to put about the same amount of dough down each time - this will help when matching up cookies for the sandwiches. Even though I used a scoop, I still got a lot of variations!

Bake for 10-11 minutes, then transfer to a wire rack to cool completely. For the filling, blend the cream cheese and butter until soft and creamy. Add the marshmallow creme

and mix until incorporated. Then add the powdered sugar

and blend until smooth. Using a table knife or flat spatula, spread the filling on one side of one cookie.

Now here's the trickiest part: try to find a second cookie that matches (as close as you can) the first one!

I found it easiest to just return the filled cookies to the wire rack to set up. Plus, I like seeing them all in a line!

Here's the best part: enjoying the fruits of your labor!

Pour a tall glass of milk, and enjoy!

One year ago: Spicy Sweet Potato and Sausage Soup
Two years ago: Zesty Cranberry Sauce

Find more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food, A Themed Baker's Sunday.

Find more great pumpkin and cream cheese combos in the links below.

Pumpkin Whoopie Pies

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. cloves

Filling:
4 oz. cream cheese, softened
4 Tbsp. butter, softened
1 - 7.5 oz. jar marshmallow creme
2 cups powdered sugar

In a large mixing bowl, combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto parchment paper-lined baking sheets. Bake at 350for 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

For the filling, in a small mixing bowl, beat the cream cheese and butter until creamy. Add the marshmallow cream and mix until combined, then add the powdered sugar and beat until smooth.

Spread the filling on one bottom side of one cookie, then top with a second cookie. Makes approximately 84 cookies, 42 whoopie pies.

Thanksgiving Series: Zesty Cranberry Sauce

2011-11-15T09:46:00.004-05:00

Once I discovered how delicious homemade cranberry sauce was, my Thanksgiving was transformed. And this is THE EASIEST side dish on the menu, and it can be made ahead, saving you time (and stress!) on the big day. Since I first made this or brought it to various holiday gatherings, it has been a repeated request - and that makes me happy!

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more inspiration at Tasty Tuesdays, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Slightly Indulgent Tuesday, Recipes I can't wait to try, What's on your plate?, Made it on Monday, What's Cooking Wednesday, These Chicks Cooked.

Zesty Cranberry Sauce

1 12 oz. bag fresh or frozen cranberries
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water
1/3 cup orange juice
2 tsp. grated orange peel
1/8 tsp. cinnamon

Combine all ingredients in a large skillet and cook over medium heat, stirring occasionally, until cranberries begin to pop; about 8 to 10 minutes. Remove from heat and let cool. Serve chilled or at room temperature. The sauce will thicken as it cools. Makes 2 1/2 cups, 8-10 servings.

Lemon Blueberry Bread

2011-11-14T07:00:00.005-05:00

Today is another reveal day for the Secret Recipe Club! This month I was assigned to Mom's Crazy Cooking. Tina's blog is full of great recipes, and in addition, she is our gracious hostess in group B of the SRC! Thanks, Tina, for all the work you put into our group!

Once I found the recipe for this lemon blueberry bread I knew that it was my selection for this month's SRC. I've been thinking about making a bread like this for a while, so this was the perfect pick for me! It is a delicious quick bread that combines two great flavors - lemon and bluberry - and is topped with a scrumptious syrup glaze. It's hard to eat just one slice!

Start by combining 1/4 cup of the flour and the blueberries in a small bowl.

Stir together so that all the blueberries are coated with flour. This will help the blueberries not sink, and also prevent the rest of the bread from turning purple!

Now in a separate bowl, combine the remaining flour, baking powder and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition.

Add the vanilla and the lemon zest and mix until combined. Now slowly add the flour mixture, alternating it with the milk,

and mix until just combined. Now fold in the blueberries.

Pour the batter into a greased loaf pan and bake for 55-65 minutes. Remove the bread from the oven, then make the glaze. Combine the sugar and lemon juice in a small saucepan and bring to a boil, stirring constantly. Once the sugar is dissolved, remove from the heat. Pierce the bread all over with a skewer or a fork,

then pour the glaze over the top.

Cool the bread in the pan for 30 minutes then remove to a wire rack to cool completely. Slice and enjoy! Thanks, Tina, for a recipe that I'll be making again and again! For more Secret Recipe Club recipes, see the link up below.

One year ago: Bacon Broccoli and Cheddar Quiche
Two years ago: Cornbread and Apple Stuffing

Get more great recipes at Mangia Mondays, Menu Monday, Your Recipe, My Kitchen, Mouthwatering Mondays, Crazy Sweet Tuesdays, Let's Do Brunch.

Lemon Blueberry Bread

1 1/2 cups flour
1 tsp. baking powder
1/4 tsp salt
6 Tbsp. butter, softened
3/4 cup sugar
2 eggs
1/2 tsp. vanilla
1 Tbsp. grated lemon zest
1/2 cup milk
1 cup fresh or frozen blueberries

Lemon Glaze:
1/4 cup sugar
2 Tbsp. fresh lemon juice

In a small bowl, combine blueberries and 1/4 cup flour. Stir together to coat all the blueberries. In a medium bowl, whisk together the remaining flour, baking powder and salt. In a large mixing bowl, cream the butter and sugar together. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, alternately add the flour mixture and milk. Mix only until combined. Gently fold in the blueberries.

Pour the batter into a greased loaf pan and bake at 350 for 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

After you remove the bread from the oven, prepare the glaze. In a small saucepan bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

Pierce the hot loaf all over with a wooden skewer or fork and then pour the glaze over the bread. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

Thanksgiving Series: Cornbread and Apple Stuffing

2011-11-10T21:47:00.005-05:00

This delicious stuffing became an annually requested dish after the first year I made it. Sausage, apples, cornbread and bread are all baked together for a wonderful compliment to turkey and potatoes. Although I'm not normally a "fan" of stuffing, I couldn't get enough of this version, and even made it outside of the Thanksgiving season!

This is a recipe repeat. For the full step by step instructions (and make ahead tips), go to the original post.

One year ago: Bacon Broccoli Cheddar Quiche
Two years ago: Cheesy Vegetable Soup

There are more great recipes at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Fridays, Friday Food, Fusion Fridays, the Gallery of Favorites.

Corn Bread and Apple Stuffing

1/2 loaf (8 oz.) white bread, sliced and cut into 1/4" cubes
5 cups cubed corn bread (from prepared Jiffy mix)
5 Tbsp. butter, divided
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 apples, cored, peeled and diced
4 ounces mushrooms, chopped
12 ounces bulk breakfast sausage
2 Tbsp. chopped fresh sage, or 2 tsp. rubbed sage
1 Tbsp. chopped fresh thyme, or 1 tsp. dried thyme
1 large egg, beaten
1/4 to 1/2 cup chicken broth

Heat oven to 350. Place bread cubes on a large jelly roll pan and bake for 10 minutes. Transfer to a large bowl.

Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and celery; cook about 5 minutes, then add apples and cook 4-5 minutes longer. Transfer mixture to bowl with bread.

In same skillet, melt remaining 1 Tbsp. butter over medium heat. Add mushrooms and cook until they begin to give up their juices, about 3-4 minutes. Add mushrooms to the bread bowl. Cook sausage in skillet, breaking up with a spoon until thoroughly cooked, 5-6 minutes. Drain and add to bread mixture.

Stir in sage, thyme, egg and enough chicken broth so that stuffing just holds together when lightly pressed between your hands. Add additional broth if stuffing seems dry.

Spoon stuffing into a greased 9x13 baking dish. Bake until the top has formed a crust and stuffing is heated through, about 30 minutes. Makes 8-10 servings.

Thanksgiving Series: Pumpkin Cake Roll

2011-11-07T09:49:00.006-05:00

So far, we've highlighted a wonderful Thanksgiving starter, and a great side dish. I have more side dishes to come, but wanted to focus on a dessert today - and this is one of my favorites. If you want to do a great pumpkin dessert that's not pie (it's hard for me to believe anyone does not like pumpkin pie, but I know it's true!), this is the cake for you.

Don't be intimidated by the flipping and rolling and unrolling. Just be decisive and gentle (sounds contradictory but it's true!) and this cake will turn out beautifully. Best of all, it's SO delicious. It will be hard to eat just one slice.

This is a recipe repeat. If you've never made a cake roll before, I highly suggest visiting the original post for a complete step by step. (And a look at my first try - epic failure!)

One year ago: Pumpkin Custard Pie
Two years ago: Apple Bundt Cake

Find more inspiration at Mouthwatering Mondays, Mangia Mondays, Your Recipe, My Kitchen, Menu Mondays, This Week's Cravings, These Chicks Cooked, What's Cooking Wednesday, Made it on Monday, What's on your plate?, Recipes I Can't Wait to Try, Let's Do Brunch.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup chopped walnuts, optional
6 oz. cream cheese, softened
1 cup powdered sugar
2 Tbsp. butter, softened
1/2 teaspoon vanilla extract

In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice and beat until combined.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15x10x1 inch jelly roll pan; line with waxed or parchment paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup powdered sugar, butter, and vanilla until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired. Serves 10.

Thanksgiving Series: Carrot Potato Gratin

2011-11-03T07:27:00.002-04:00

Our Thanksgiving series continues with this interesting take on the traditional potato dish. Most people will not be able to live without mashed potatoes and gravy on Thanksgiving (including me!) but if you have enough guests to have TWO potato dishes, I recommend this one. This also makes a wonderful side dish for a non-Thanksgiving meal!

There's a delicious, creamy sauce that holds it all together and the orange carrots lend wonderful color. The cheese on top is like the icing on the cake, so to speak.

This is a recipe repeat. For a full step by step, visit the original post.

One year ago: Caramel Pear Pie
Two years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at It's a Keeper, Turning the Table Thursday, Full Plate Thursday, Pennywise Platter, Foodie Friday, Friday Potluck, Fusion Fridays, Friday Food, Food on Fridays.

Carrot and Potato Gratin

2 Tbsp. butter
1/4 cup chopped onion
3 Tbsp. flour
2/3 cup milk
2/3 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 1/2 pounds potatoes, peeled and thinly sliced
3/4 tsp. thyme
1 1/2 cups shredded Swiss cheese
4 large carrots (about 3/4 pound), peeled and thinly sliced crosswise

Melt the butter in a medium saucepan over medium heat. Add the onions and cook for 3 minutes. Add the flour and cook and stir until bubbly. Add the chicken broth and cook until lightly boiling, stirring constantly. Gradually add the milk, stirring, until the mixture is slightly thickened.

In a greased 2 quart baking dish, arrange 1/3 of potato slices, overlapping slightly. Sprinkle with 3/4 tsp. thyme and 1/4 cup cheese. Repeat with carrot slices and another 1/3 cup cheese. Layer potatoes, 1/4 tsp. thyme, 1/3 cup cheese, then carrots and potatoes again, topping with the last 1/4 tsp. thyme.

Stir sauce and pour evenly over gratin. Cover with foil; bake at 350 until bubbling and vegetables just start to soften, about 40 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 30 minutes more. Remove from oven and let stand 10 minutes before serving. Serves 8 to 10.

Thanksgiving Series: Winter Squash and Apple Soup

2011-10-31T07:57:00.005-04:00

Today starts a series of recipe repeats focused on Thanksgiving. You can find plenty of great turkey recipes elsewhere, so I'm sticking with my favorite side dishes, accompaniments and desserts.

Thanksgiving is, of course, a time to stick with the traditional dishes your family loves, but sometimes there's room to change it up ever so slightly and add something that might become a tradition in years to come! This soup is just that. I made this many years ago when I hosted my first Thanksgiving. It has become a requested first or even main course, and not just at Thanksgiving. It's a wonderful soup, whenever you choose to make it!

This is a recipe repeat. For a full step by step, visit the original post. (If you've never dealt with butternut squash, it might be helpful to see the step by step.)

One year ago: Fish with Boursin Cheese and Tomato Sauce
Two years ago: Maple Glazed Pork Tenderloin

Find more inspiration at Mangia Mondays, Mouthwatering Mondays, Meatless Mondays, My Recipe, Your Kitchen, My Meatless Mondays, Midnight Maniac's Meatless Mondays, Tasty Tuesdays, Tempt my Tummy Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, A Little Birdie Told Me, Tasty Tuesday (#2), Totally Tasty Tuesdays, Made from Scratch Tuesday, Tasty Tuesday at Beauty and Bedlam, Let's Do Brunch, Recipes I Can't Wait to Try, Crockpot Wednesday, What's on your plate?, Real Food Wednesday, Cast Party Wednesday, Made it on Monday, What's Cooking Wednesday, These Chicks Cooked.

Winter Squash and Apple Soup

2 medium Golden Delicious apples
2 medium butternut squash (about 1 3/4 lbs. each)
2 Tbsp. olive oil
1 small onion, chopped
1 can vegetable broth (or chicken)
1 Tbsp. fresh thyme or 1/4 tsp. dried thyme
1 tsp. salt
1/8 tsp. coarsely ground black pepper
1 1/2 cups water
1 cup half and half

Peel, quarter, and core each apple; cut into chunks. Cut squash, remove seeds and peel, and cut into 3/4 inch chunks. In a large Dutch Oven, heat oil over medium heat; add onion and cook until tender.

Stir in apples, squash, broth, thyme, salt, pepper and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring frequently, 20 to 25 minutes, until squash is tender.

Use an immersion blender to puree soup. Alternatively, spoon 1/3 of soup into regular blender and blend at low speed until very smooth. Repeat with all the soup. Return the pureed mixture to the pan.

Stir in half and half, and heat through over medium heat, stirring ocassionally (do not boil). Serves 8.

Cranapana Bread

2011-10-25T10:56:00.005-04:00

This is a delightful quick bread with a combination of fruits that I wouldn't have put together on my own! Banana, apple and cranberry combine to make a delicious bread that has very little fat because it gets its moisture from the fruit! It also looks beautiful sliced on a plate and would make a lovely addition to any brunch or breakfast buffet. And, it freezes well so you could make it now and save it for the holidays when you'll be glad to just pull something out of the freezer.

Start by combining the flour, sugar,

baking powder and salt in a large mixing bowl. In a large measuring cup, combine the milk, eggs, oil

and mashed banana. Whisk the wet ingredients well until blended, then add them to the flour mixture.

Stir this until well combined and then add the cranberries

and apple.

Stir gently to incorporate the fruits, then pour the batter into a greased loaf pan and bake for an hour, or until a tester comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

See how beautiful this on the inside?

One year ago: Garlic Herb Orzo Pilaf
Two years ago: Double Corn and Potato Chowder

Find more great ideas at Tempt my Tummy Tuesday, Tasty Tuesdays, Tuesday at the Table, Tasty Tuesday, Made from scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), A Little Birdie Told Me, Slightly Indulgent Tuesday, Crazy Sweet Tuesday, Cast Party Wednesday, These Chicks Cooked, What's Cooking Wednesday, Made it on Monday, Real Food Wednesday, What's on your plate?, Crockpot Wednesday, Recipes I can't wait to try, Let's Do Brunch.

Cranapana Bread

2 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1 cup sugar
2 Tbsp. vegetable oil
3/4 cup milk
2 eggs, lightly beaten
1 cup chopped cranberries
1 apple, peeled, cored, and chopped
1 banana, mashed

In a medium bowl, stir together the flour and sugar. Add the oil, milk and eggs, and mix until well blended. Stir in the cranberries, banana and apple, and stir gently until fruit is evenly distributed. Pour into a greased loaf pan.

Bake at 350 for 1 hour, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Double Berry Banana Muffins

2011-10-20T07:10:00.003-04:00

A person can never have too many muffin recipes, right? And after loving strawberry banana muffins, I decided to try a version that also includes blueberries. These are packed with fruity goodness and if you can't use them all in the first couple days, you can pop them into the freezer and have a great breakfast ready to go on a busy morning.

These come together quickly with just a couple bowls and a wooden spoon. Start by combining the flour, whole wheat flour, baking soda, baking powder and salt in a large mixing bowl. Add the blueberries and strawberries

and stir carefully so that the berries are coated with the flour mixture. This will help them not to sink to the bottom of the muffins.

Now in a separate bowl, or large measuring cup, combine the sugar, butter,

egg and vanilla. Now add the mashed banana to the flour mixture

then add the egg and butter mixture.

Stir carefully just until the dry ingredients are all moistened. Spoon the mixture into paper-lined muffin cups (or use nonstick spray!) and top with turbinado sugar, if you like. (I love the "bakery" finish turbinado sugar gives muffins.)

Bake for 20-22 minutes until a tester comes out clean.

One year ago: Pumpkin Cake Roll
Two years ago: Cranberry Gingerbread Muffins

Find more great recipes at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Sweet Treats Thursday, Sweet Tooth Friday, Bake with Bizzy, Foodie Friday, Fusion Fridays, Fat Camp Friday, Sweets this Week, Food on Fridays, Friday Food.

Double Berry Banana Muffins

1 cup flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 ripe bananas, mashed
3/4 cup sugar
1 egg
6 Tbsp. butter, melted
2 tsp. vanilla
1 cup blueberries
3/4 cup strawberries, chopped

In a large bowl, stir together the flours, baking soda, baking powder, and salt. Carefully fold in the blueberries and strawberries and coat them all with the flour mixture.

In a separate bowl, stir together the sugar, egg, melted butter, and vanilla. Add the mashed ingredients to the flour mixture, then stir in the egg mixture. Stir carefully just until all the dry ingredients are moistened.

Line muffin tins with paper cups and fill each cup 2/3 full with batter. Bake at 350 for 20-22 minutes or until a tester comes out clean. Cool completely on a wire rack. Makes 12.

Caramel Cracker Bars

2011-10-17T07:00:00.006-04:00

Today is Reveal Day for Group B of Secret Recipe Club! This month I was assigned to Shugary Sweets. I was so excited about this assignment, because a couple months ago I had tagged Caramel Cracker Bars to try sometime, and now I had the perfect opportunity!

These little gems are a wonderful combination of salty and sweet, with a delicious chocolate topping, reminiscent of scotch-a-roos. They are super easy to make, but hard to wait for once they're cooling in the fridge! But don't be tempted to sneak one early - they do need time in the fridge to set up properly.

I started by making graham cracker crumbs. At first, I thought it was weird to add graham cracker crumbs to a caramel mixture, but they add a really interesting depth of flavor. You can make crumbs in the food processor or by crushing them with a rolling pin or whatever your favorite method is. Just make sure they're crushed quite finely.

Next, line a 9x13 baking pan with foil, grease the foil (or spray with nonstick spray) and then line the bottom with a layer of Ritz crackers.

In a large saucepan, combine the sugar, butter, brown sugar,

milk

and graham cracker crumbs.

Cook and stir over medium heat until the mixture comes to a boil

then stir and cook for an additional five minutes. Pour half the caramel mixture over the layer of crackers,

then add a second layer of crackers on top of the caramel.

Pour the remaining caramel

over the second layer of crackers. Look at all those crackers just swimming in caramel.

Finish this off with a third layer of crackers, then cover the dish with cling wrap and refrigerate for at least a half hour. In the meantime, you can make the topping.

In a medium saucepan, combine the peanut butter, butterscotch chips

and chocolate chips.

Cook and stir over low heat until the mixture is smooth. It will take a little while, at first it will just look like this!

But it will smooth out, and when it does, dollop it over the crackers and use a spatula or knife to spread it out in an even layer.

Cover the pan and refrigerate overnight, or for at least 4 hours. These may be the longest four hours of your life; but be patient! When the time is up, remove the bars using the foil handles, and carefully pull away the sides of the foil from the caramel.

Slice into thin strips

then into bite sized pieces. Store these in the refrigerator. (I actually found it easiest after those first few cuts to invert the bars onto the cutting board, remove the foil completely, and then slice upside down before turning right side up to serve and store.)

Thanks, Shugary Sweets. You've now made me, and several others, addicted to these yummy treats!

See all the Secret Recipe Club participants in the list below.

One year ago: Pumpkin Cake
Two years ago: Peach Pound Cake

You can find even more good stuff at Mouthwatering Mondays, Mangia Mondays, Your Recipe, My Kitchen, Menu Monday, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), Slightly Indulgent Tuesday, Tasty Tuesday (#3), Crazy Sweet Tuesday, Crockpot Wednesday, What's on your plate?, Cast Party Wednesday, Made it on Monday, What's Cooking Wednesday, These Chicks Cooked.

Caramel Cracker Bars

2 cups graham cracker crumbs
1 cup brown sugar
1 cup granulated sugar
1 cup butter
1/2 cup milk
2 1/2 sleeves Ritz crackers
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
3/4 cup peanut butter

Line a 9x13 baking dish with foil and grease the foil well. Place a layer of Ritz crackers over the foil and set aside.

In saucepan, heat graham cracker crumbs, sugar, brown sugar, butter and milk. Bring to a boil and continue stirring while boiling for 5 minutes. Remove from heat.

Pour half of caramel mixture over Ritz, then add another layer of crackers over the caramel mixture. Top with remaining caramel and then one more layer of crackers. Refrigerate for about 1/2 hour.

Meanwhile, in a small saucepan over low heat, melt butterscotch and semi sweet chips with the peanut butter. Stir until smooth and creamy. Pour over the top layer of crackers and refrigerate 4 hours or over night.

Remove the bars from the pan using the foil, and place them chocolate side down on a cutting surface. Remove the foil and then cut (upside down) into bite sized pieces. Turn right side up to store and serve. Store in the refrigerator.

Roasted Cauliflower

2011-10-13T07:03:00.004-04:00

Roasted Cauliflower is one of my favorite side dishes EVER. I have been known to eat it right off the roasting pan and devour most of it before even serving it for dinner!

It makes a wonderful pairing with any meat or like I mentioned, you can just stand over the stove and eat it right off the pan. Be sure to pick up the crispy bits of Parmesan...

This is a recipe repeat. To see the complete step by step, go to the original post.

One year ago: Apple Dumpling Cake
Two years ago: Potato Soup

Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck.

Roasted Cauliflower

1 head cauliflower, broken into florets
2-3 Tbsp. olive oil
1-2 Tbsp. minced garlic
3/4 - 1 tsp. Italian seasoning
2-3 Tbsp. shredded or grated parmesan cheese

Place cauliflower florets in large mixing bowl; drizzle with olive oil and stir well to coat. Add garlic and sprinkle with Italian seasoning and stir well. Pour out onto a large rimmed baking sheet coated with nonstick spray (or use stoneware). Sprinkle pieces evenly with parmesan cheese.

Roast for 30-40 minutes until tender, stirring every 10-15 minutes. Season with salt and pepper to taste. Serves 4-6.

Portobello Spaghetti Risotto

2011-10-10T07:37:00.011-04:00

I saw a card printed with this recipe on my friend's counter and knew I wanted to try it. The original calls for dried mushrooms, but I adapted it to use fresh ones instead. This is a wonderful meatless entree served on its own, or a nice side dish for beef or chicken.

Start by combining the chicken broth and water in a large saucepan

and then add the mushrooms.

Heat the broth over medium heat, then keep warm on low heat. Just like "regular" risotto, you'll add the broth a bit at a time, so it's good to keep it warm.

In a large skillet, saute the onion and garlic

in olive oil until fragrant and soft, about 4-5 minutes. Break up the spaghetti into small pieces and then add it to the pan.

Saute the pasta, cooking and stirring, until it is toasty and golden, about 6 minutes. Add the wine

and cook for a minute or so until the wine cooks away. Add the chicken broth, one ladle at a time,

waiting until the broth is absorbed before adding more.

Spaghetti will cook up faster than rice, so start checking for doneness after 8 minutes or so. When you're down to hardly any liquid left,

take the mushrooms out, chop them up, and then add them to the spaghetti.

Stir in the butter,

then the cheese,

and stir to coat all the pasta with the cheese. Arrange the risotto in individual bowls and top with the greens.

One year ago: Mixed Berry Coffeecake
Two years ago: Garlicky Shrimp and Spinach Pizza

There are more great recipes at Mouthwatering Monday, Menu Monday, Mangia Mondays, Your Recipe, My Kitchen, Make A Food "E" Friend Monday, Meatless/Vegan Monday, Midnight Maniac Meatless Mondays, My Meatless Mondays, Tasty Tuesdays, Made from Scratch Tuesday, Tasty Tuesday, A Little Birdie Told Me, Totally Tasty Tuesdays, Tasty Tuesday (#2), Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tuesdays at the Table.

Portobello Spaghetti Risotto

1 8-oz. package baby bella mushrooms
1 quart chicken stock
2 cups water
3 Tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, minced
1 pound whole grain spaghetti, broken into small pieces
1/2 cup dry white wine
2 Tbsp. butter
3/4 cup shredded Parmesan cheese
2 cups spring mix

Place mushrooms, stock and water in a Dutch oven or large saucepan and heat through; keep warm.

Heat a large skillet over medium to medium-high heat and add the olive oil, swirling to coat the pan. Add onions and garlic, season with salt and pepper, and sauté until tender, about 4-5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6-7 minutes. Stir in wine and let it cook away, about 1 minute.

Add a ladle of stock to the pan, and continue to add one every few minutes, stirring for a good minute with each addition of stock. Evaporate almost all of the liquid before each addition of stock. (The pasta will cook up quicker than rice so start tasting after about 8-9 minutes of cooking time once you begin to add stock.)

When the stock is almost gone, remove the mushrooms, them chop and add them to the pasta.

When pasta is cooked to al dente, stir in the butter and then the cheese. Serve topped with greens.

Adapted from Rachael Ray via my friend Gail

Goat Cheese Stuffed Mushrooms

2011-10-06T06:41:00.003-04:00

I combined three of my favorite savory things - mushrooms, sundried tomatoes and goat cheese - to make these yummy bite-sized morsels. They are a nice appetizer or even a light dinner when combined with a salad.

I made these over the summer, and used my toaster oven as to not heat up the house. If you're making a larger quantity or don't have a toaster oven, the regular oven works just fine.

First, mash up the goat cheese a bit to smooth it out.

Add the sundried tomatoes and garlic

and stir well to combine.

Wash the mushrooms, then take out the stems.

Stuff each mushroom cap with the cheese mixture - you'll probably need to use your fingers.

Line the mushrooms up on a baking sheet

and bake for 10-15 minutes or until the cheese is golden and tomatoes start to brown.

One year ago: Goat Cheese and Apple Bruschetta (another goat cheese recipe!)
Two years ago: Pear Custard Bars

There are more great ideas at Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck, Fusion Fridays, Fat Camp Fridays, Simply Delish Saturdays.

Goat Cheese Stuffed Mushrooms

1 - 8 oz. package baby bella mushrooms
4 oz. goat cheese
1/4 cup chopped sundried tomatoes
1/2 tsp. minced garlic

Wash and stem mushrooms. Combine goat cheese, tomatoes and garlic and stir well to combine. Fill the mushroom caps with the cheese mixture, using your fingers to stuff it in. Place mushrooms on a baking sheet and bake at 400 for 10-15 minutes or until cheese is golden.

Breakfast Couscous

2011-10-03T09:09:00.005-04:00

As the temperatures drop, I like to have some hot (but quick!) breakfast options. This is a great way to start the day and warm you up, even if the furnace hasn't been turned on yet!

Couscous is not just for dinner anymore!

This is a recipe repeat. For the complete step by step, visit the original post.

One year ago: Carrot Cherry Bread
Two years ago: Northwoods Bean Soup

Get more inspiration at Mangia Mondays, Your Recipe, My Kitchen, Make a food "e" friend Monday, Menu Mondays, These Chicks Cooked, Let's Do Brunch, Recipes I can't wait to try, Cast Party Wednesday, Real Food Wednesday.

Breakfast Couscous

1 cup milk
1/4 cup water
1/2 cup uncooked couscous
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped nuts, toasted
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt

Bring water and milk to a boil in a small saucepan over low heat, stirring occasionally. Stir in remaining ingredients; remove from heat, cover and let stand for 10 minutes. Serves three, can easily be doubled or tripled.

Teriyaki Pork Tenderloin

2011-09-29T06:50:00.002-04:00

This is a quick and easy (and delicious) weeknight dinner using my favorite cut of pork. If you made the marinade in the morning and let the pork sit in it all day, you could have dinner on the table in less than an hour that night. (Significantly less if your oven isn't a slow heater-upper like mine!)

To make the marinade, combine the soy sauce,

olive oil, brown sugar, garlic, pepper and ginger

in a small measuring cup and whisk well to combine. Place the pork in a resealable plastic bag, and pour the marinade over it. Put the bag in the fridge and let the pork marinate for 8 hours or overnight. When you're ready to cook, place the pork on a greased baking sheet

and bake for 25-30 minutes or until the internal temperature is at least 145 degrees. (The internal temperature will increase as it sits, and 145 degrees is the new recommendation for pork.)

Let the pork rest for about 10 minutes, then slice on a cutting board

before arranging on a platter to serve.

One year ago: Green Beans with Pine Nuts
Two years ago: Cucumber Dill Shrimp Dip

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Turning the Table Thursday, Fusion Fridays, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fat Camp Friday.

Teriyaki Pork Tenderloin

5 Tbsp. soy sauce
2 Tbsp. olive oil
2 garlic cloves, minced
2 tsp. brown sugar
1 tsp. ginger
1 tsp. coarsely ground pepper
2 (about 1 pound each) pork tenderloins

In a large resealable plastic bag, combine soy sauce, oil, garlic, brown sugar, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place the pork in a baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 25-35 minutes or until a meat thermometer reads 145 degrees F. Let stand for 5-10 minutes before slicing. Serves 6.

Peach Coffeecake

2011-09-26T07:45:00.008-04:00

I really love making coffee cakes - they are so impressive but they're not difficult to make! So you get lots of praise and accolades for not working too hard! This one is no different. Filled with yummy peaches (and frozen so you can make it year round) and topped with a sweet icing, it's the perfect excuse to eat cake for breakfast. (Not that any of us need an excuse.)

Start by beating the eggs. Then combine the milk, oil, yogurt and vanilla

and add it to the beaten eggs.

Mix until combined, then add the sugar,

flour, salt, baking powder and baking soda.

Mix this just until incorporated, then pour it into a greased springform pan.

For the topping, combine the peaches, melted butter, cinnamon,

brown sugar,

nutmeg and flour, and stir until combined. Spoon this over the batter

all the way to the edges!

Bake for 55-60 minutes then cool in the pan for about 15 minutes.

Remove the sides of the pan and continue to cool on a wire rack.

While it cools, make the icing! Combine the vanilla, melted butter and powdered sugar.

It will be crumbly, but that's ok. Now add the milk, just a little at a time, until the icing is drizzable. (Is that a word?) Drizzle over the cake

until it's covered and beautiful!

Pour a cup of coffee and tea, and you're all set. Better yet, invite some friends over and impress them with your beautiful, delicious cake. (And don't tell them how easy it is!)

One year ago: Fish Tacos
Two years ago: Beef with Broccoli

Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu Wednesday.

Peach Coffee Cake

Cake:
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla
1/2 cup peach yogurt
3 cups flour
1 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
16 oz. frozen peaches, thawed and diced
2 Tbsp. butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour

Icing:
1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
2-3 tsp. milk

Beat eggs with an electric mixer for two minutes. Add milk, oil, vanilla and yogurt; mix for another minute. Add flour, sugar, baking powder, salt and baking soda. Mix just until incorporated.

Pour into a greased 9" springform pan and set aside.

Place diced peaches into a large bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour. Spoon topping evenly over batter.

Bake at 350 for 55-60 minutes or until golden brown and a tester comes out clean. Allow to cool for 15 minutes in the pan then remove the pan sides.

While the cake is cooling, prepare the icing. Melt the butter then add the vanilla.
Slowly stir in powdered sugar and then add the milk, one teaspoon at a time, until it is smooth and creamy. Drizzle icing on top of cooled cake. Serves 12.

Adapted from Flour Me with Love

Dalmatian Bars

2011-09-22T07:36:00.004-04:00

These are some of the best bars ever, so I wanted to bring them to your attention if you missed them the first time. Chocolatey brownies filled with white chocolate chips and macadamia nuts... it will be hard to share these, but you should! Cause then you'll receive lots of compliments!

This is a recipe repeat. For full step by step instructions, visit the original post.

One year ago: Poppyseed Bread
Two years ago: Pumpkin Muffins

You can find more great stuff at It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Foodie Friday, Friday Food, Food on Fridays, Fusion Fridays, Fat Camp Friday, Bake with Bizzy, Sweet Tooth Friday, Friday Potluck, Sweets for a Saturday, Crazy Sweet Tuesday.

Dalmatian Bars
4-1 oz. squares unsweetened chocolate
3/4 cup butter
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
4 eggs
2 tsp. vanilla
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Melt the butter and the chocolate, stirring often, until smooth. In a small mixing bowl, combine the flour, baking powder and salt. In a large mixing bowl, combine the sugar, eggs and vanilla. Add the chocolate to the sugar mixture and stir until well blended. Gradually add the dry ingredients and mix well. Stir in the nuts and ½ cup of the chips.

Spread the batter into a greased 9x13 pan. Sprinkle the remaining chips over the top. Bake at 350 for 20-25 minutes.

Cool completely before cutting into bars. Makes 24.

Pumpkin Seed Crusted Tilapia

2011-09-19T08:00:00.001-04:00

It's another Secret Recipe Club Reveal Day! I was so excited to find this great recipe on Jane Deere's blog. She has a beautiful blog, and lots of great recipes, but this one was especially enticing to me as I recently ordered a similar dish at a restaurant. I love being able to recreate restaurant dishes at home, so out of all Jane's recipes, I had to select this one.

And the bonus? It is QUICK and EASY to prepare! And good for you!

Start by combining the chopped pumpkin seeds,

butter, cheese, garlic, chives,

and cayenne.

Mix this up to combine all the ingredients. Place the fish on a greased baking sheet, then spread with the mayo.

Press the seed mixture onto each filet.

That's it! Now all you have to do is bake it for 20-25 minutes or until it flakes easily with a fork.

This is a great weeknight recipe to have in your repertoire, and would be equally wonderful served to company.

There are a lot more recipes featured today to explore. See the links below!

One year ago: Peanut Butter Cupcakes
Two years ago: Caramel Banana Sundaes

Pumpkin Seed Crusted Tilapia

1/2 cup pumpkin seeds, toasted and chopped
1/2 cup grated Parmesan
2 Tbsp. butter, softened
2 cloves garlic, minced
1 tsp. dried chives
1/2 tsp. cayenne pepper
2 Tbsp. mayonnaise (light is ok)
6-6 ounce tilapia fillets

In a small bowl, combine pumpkin seeds, parmesan, garlic, chives, cayenne pepper and butter. Mix well.

Place fish, skin side down, on a greased cookie sheet. Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.

Bake at 400 for 20-25 minutes or until fish flakes with a fork. Serves 6.

Cherry Bread

2011-09-14T06:47:00.003-04:00

Here's one more recipe using one of the summer's best fruits. As summer comes to a close, I get a little sad to say goodbye to fresh cherries, peaches and strawberries. But I also am antsy to bake with pumpkin, apples and pears! But before we switch gears, here's a last cherry recipe.

You don't even need a mixer for this - you can just whip it up with a wooden spoon. In a large mixing bowl, combine the flour, whole wheat flour,

baking powder and soda, sugar, salt and cinnamon.

In a measuring cup, combine the applesauce, oil, maple syrup and vanilla. Pour this into the flour mixture

and stir until combined. Then add the lightly beaten eggs,

and stir until all the dry ingredients are moistened. Fold in the cherries.

Pour the batter into a greased 9-inch loaf pan

and bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes then remove to a wire rack to cool completely.

One year ago: Whole Grain Berry Biscuits
Two years ago: Apple Pie Muffins
There's definitely a breakfast theme here!

Find more great ideas at What's Cooking Wednesday, These Chicks Cooked, Cast Party Wednesday, Foodie Wednesday, Let's Do Brunch, Recipes I Can't Wait to Try, What's on the Menu Wednesday, It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Friday Food, Food on Friday, Foodie Friday, Fusion Fridays , Fat Camp Friday.

Cherry Bread

2 cups pitted, chopped cherries
1 cup whole wheat flour
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup sugar
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup applesauce
2 eggs
1 tsp. vanilla

In a large mixing bowl, combine the whole wheat flour, flour, baking powder, baking soda, salt, cinnamon and sugar. In a large measuring cup, combine the oil, syrup, applesauce, eggs and vanilla. Whisk well to combine.

Pour the wet ingredients into the dry and stir just until combined. Fold in the cherries.

Pour the batter into a greased loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean. Serves 10.

Peanut Butter Chocolate Pretzel Bars

2011-09-12T08:05:00.011-04:00

As soon as I saw the recipe for these bars, I knew I wanted to try them. They reminded me of my favorite Christmas-time treat, chocolate peanut butter caramel pretzels. When I was visiting family over Labor Day, I used them as the guinea pigs for this recipe. And I also got assistance from my nephew - what fun! (Everyone liked these bars, especially the kids, who ate the chocolate topping off first, every time!)

Start by making the crust. Finely chop the pretzels in a food processor. If you don't have one, you can just put the pretzels in a zip top bag and crush them with a rolling pin or other implement. Combine the chopped pretzels

with the melted butter

and sugar. Stir well to coat all the pretzels then press the crust into a greased 8-inch baking dish.

Bake the crust for 10 minutes and then let it cool. To make the peanut butter layer, combine the peanut butter, butter, brown sugar and powdered sugar in a large mixing bowl. (Note my trusty assistant, stirring away!)

Mix at medium speed until the mixture is completely smooth.

Press the peanut butter mixture over the pretzel crust. You'll need to use your fingers!

Don't forget to lick the spatula!

Put the bars in the fridge to firm up a bit while you make the chocolate topping. For the topping, pour the milk chocolate chips and the semi sweet chocolate chips

into a large measuring cup. Add the butter, and microwave on medium power for 1 minute. Stir, then microwave at 30 second intervals, stirring between each, until the chocolate is melted. Stir until smooth. Then pour over the peanut butter layer.

Use a spatula to spread the chocolate to the edges.

Refrigerate the bars for at least an hour, or overnight, to firm up. You'll want to cut these in small pieces; they are very rich!

One year ago: Chicken Alfredo Pizza
Two years ago: Shrimp Risotto

Find more great ideas at Mangia Monday, Mouthwatering Monday, Menu Monday, Your Recipe, My Kitchen, Make a Food "E" Friend Monday, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday, Tasty Tuesday #2, Sweet Treats Thursday, Sweets for a Saturday.

Peanut Butter Chocolate Pretzel Bars

Crust:
1 3/4 cup Pretzel Crumbs
6 Tbsp. Butter
3 Tbsp. sugar

Peanut Butter Layer:
1/2 cup brown sugar
1 2/3 cup powdered sugar
1 cup creamy peanut butter
1/4 cup butter

Chocolate Layer:
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
2 Tbsp. butter

In a food processor grind pretzels until they are fine crumbs. (Or place the whole pretzels in a large zip top bag and crush with a rolling pin.) In a bowl combine the pretzel crumbs, melted butter and sugar. Press pretzel mixture into a greased 8" baking dish until evenly distributed.

Bake at 350 for 10 minutes, or until golden brown. Remove and set aside to cool.

For the second layer, combine brown sugar, powdered sugar, peanut butter and butter in a large bowl. Mix with an electric mixer until smooth. Spoon the peanut butter mixture over the pretzel crust. Spread peanut butter evenly over the crust - you can use a spoon or your fingers. Place in fridge to cool while you prepare the chocolate layer.

For the topping, in a large microwavable bowl (or large measuring cup) combine chocolate chips (2 kinds!) and butter. Microwave 1 minute then stir. Repeat at 30 second intervals until chocolate is melted.

Pour chocolate over the peanut butter layer then use a spatula to spread the chocolate evenly over the peanut butter layer. Replace back in the fridge for 1 hour or more until chocolate is set. Makes 20 bars.

Banana Scones

2011-09-08T08:25:00.005-04:00

If you've read here very much, you know that I am always excited to find recipes to use up over-ripe bananas. When I had Kate's blog as part of the Secret Recipe Club a few months back, I couldn't choose between the mint chocolate chip ice cream and these banana scones. So I made both. These are a wonderful breakfast or treat any time of day, and the peanut butter-laced icing really sets them apart.

I like to make scones in the food processor because it makes cutting in the butter so easy. If you don't have a food processor, just use a large mixing bowl and a pastry blender, two knives, or your fingers to cut in the butter.

Start by combining the flour, sugar, baking powder, salt and brown sugar in the bowl.

Add in the nutmeg and the cinnamon.

Pulse this just until it's mixed together. (Or just whisk together in a large mixing bowl.) Cut up the butter into small pieces.

Add it to the dry ingredients

and pulse until the mixture resembles coarse crumbs. (Or use your fingers like I did in the fruit crisp.)

In a small bowl or large measuring cup, lightly beat the egg, then blend in the banana and half and half.

If you've been using the food processor, transfer the dough to a large mixing bowl and then add the wet ingredients to the dry.

Mix this up just until the dry ingredients are moistened.

Now pat out the batter into a circle on a floured surface. If the dough is too sticky, add a little more flour.

Cut the circle in quarters, then cut each quarter in half. Gently transfer each piece onto a parchment paper-lined baking sheet. I found it easiest to use a pie server for this.

You should be able to fit all 8 on one baking sheet. Make sure they're not touching.

Bake the scones for 13-15 minutes or until lightly browned.

To make the icing, combine the peanut butter and powdered sugar.

Stir it up; it will be very crumbly.

Add the milk, just a teaspoon at a time, until the icing is a good drizzling consistency. Then drizzle over the scones.

Yummy!

One year ago: Frozen Tiramisu
Two years ago: Pineapple Zucchini Bread

There are more great recipes at Turning the Table Thursday, Sweet Treats Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Fat Camp Fridays, Bake with Bizzy, Let's Do Brunch, Friday Potluck , Sweet Tooth Friday , Sweets for a Saturday.

Banana Scones

Scones:
2 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons cold butter, cut into small cubes
1/2 cup (about 1 regular size) mashed, super ripe banana
3 tablespoons half & half
1 egg, beaten

Icing:
1/2 cup powdered sugar
1 tablespoon creamy peanut butter
1-2 tablespoons milk

Whisk flour, sugar, baking powder, cinnamon and nutmeg together in a large bowl or pulse in a food processor until mixed. Add the butter and pulse until the mixture is crumbly, similar to really coarse sand. (Or use using your fingers or a pastry blender to cut the butter into the flour mixture.)

In a separate bowl or large measuring cup, whisk the banana, half & half, and egg together. Add the wet ingredients to the dry and mix just until combined.
Turn the dough out onto a cutting board (it shouldn't be wet enough to stick to the board, but if it does, add a bit of flour). Form into a loose ball and flatten into a circle about 1 to 1 1/2 inches thick. Cut into quarters and cut each quarter in half (for 8 scones) and place (so they aren't touching each other) on a parchment paper-lined baking sheet.

Bake at 425 about 13-15 minutes, until light brown. Cool on a wire rack.
While the scones cool, make the icing. Whisk the peanut butter and powdered sugar together. Slowly add the milk a teaspoon at a time, making sure to blend in each teaspoon before adding more, until it runs off the whisk. Drizzle over scones when cool. Makes 8 scones.

Sloppy Joes

2011-09-06T07:36:00.002-04:00

Now that school and fall activities are in full swing, it's nice to have a few quick, easy and satisfying meals in your repertoire. These sloppy joes deliver every time! Much tastier than any sauce that comes from a jar, and nearly as easy to prepare, you will have dinner on the table in no time, and likely receive cheers of appreciation as well.

This is a recipe repeat. For full step by step instructions, see the original post.

One year ago: Cream Cheese Brownies
Two years ago: Dalmatian Bars

Find more great ideas at What's Cooking Wednesday, Cast Party Wednesday, These Chicks Cooked, What's on the Menu?, Recipes I can't wait to try, What's on your plate?, Foodie Wednesday.

Sloppy Joes

1 pound ground beef
3/4 cup chopped onion
1 1/2 tsp. garlic salt
1/2 cup chili sauce
1 T. prepared mustard
1/4 cup brown sugar
1 T. white vinegar
1 8 oz can tomato sauce

Brown beef and onions; drain fat. Add rest of ingredients, bring to a boil. Reduce heat; simmer for 10 minutes. Serve on hamburger buns. Serves 4-6.

Cherry Coconut Bars

2011-08-31T06:44:00.003-04:00

Here's another great cherry recipe to take advantage of that glorious summer fruit. They come together quite quickly and are SO delicious. Almonds, coconut and cherries on a shortbread crust - perfection!

Start by making the crust: combine the flour, powdered sugar

and butter in a food processor.

Pulse until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a mixer, or you can cut in the butter by hand with a pastry blender or two knives.)

Press the crust mixture into a greased 9 inch pan.

Bake this for 10 minutes. While the crust bakes, you can prepare the filling. You don't even need a mixer for this - just a bowl, whisk and spoon! In a large mixing bowl, whisk the eggs until lightly beaten. Then add the sugar, flour, baking powder, salt, coconut,

cherries,

almonds and

almond extract.

Stir well to incorporate all the ingredients and then pour the filling over the crust.

Bake for another 25-30 minutes or until the filling is set.

Let the bars cool completely before you cut them. Store any leftovers in the refrigerator.

One year ago: Blueberry Banana Bread
Two years ago: Teriyaki Chicken

Find more inspiration at Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Foodie Wednesday, Made it on Monday, What's on your plate?, Let's Do Brunch, Recipes I Can't Wait to Try, It's a Keeper, Full Plate Thursday, Turning the Table Thursday , Sweet Treats Thursday.

Cherry Coconut Bars

1 cup flour
1/2 cup butter
3 Tbsp. powdered sugar
2 eggs
1 cup sugar
1 cup flaked coconut
1 cup chopped cherries
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup sliced almonds
1 teaspoon almond extract

In a food processor, combine the 1 cup flour, powdered sugar and butter. Pulse until the mixture resembles coarse crumbs. (Alternatively you can use a mixer.) Press the crust mixture into a greased 9" pan. Bake at 350 for 10 minutes.

Meanwhile, in a medium bowl, beat eggs with a whisk. Stir in sugar, coconut, 1/4 cup flour, baking powder, salt, cherries, almonds and almond extract. Spread over baked crust.

Bake for another 25-30 minutes. Let cool completely before cutting and store in the refrigerator.

Recipe Source: Chefanies

Cherry Zucchini Muffins

2011-08-29T15:52:00.005-04:00

Here's a great way to use some of your garden's abundance of zucchini, along with one of the summer's best fruits! And in a muffin no less - my favorite way to eat breakfast. These get a nice healthy boost from the fruit and vegetable in addition to whole wheat flour. And, as usual, they passed the taste test with my colleagues - a very discerning group of foodies.

Start by grating your zucchini. I like to place it in a sieve or colander and then I try to squeeze out any excess water.

Set that aside and combine the brown sugar, sugar and milk in a large mixing bowl.

Mix on low speed just until combined. Then add the oil, eggs and vanilla and mix again. Now add the flour, baking powder, salt and cinnamon,

and blend just until the dry ingredients are incorporated. Add the cherries

and the zucchini,

and stir them in until everything is mixed together. Divide the batter among 18 paper-lined muffin cups and then top with turbinado sugar if you want to (I think that gives such a nice finishing touch to muffins!).

Bake for 16-20 minutes, or until a toothpick comes out clean, then cool on a wire rack.

These muffins do really well in the freezer, so you'll never be without a healthy, quick breakfast.

One year ago: Bok Choy Chicken Salad
Two years ago: Hot Fudge Sauce

There are more great ideas at Mangia Monday, Mouthwatering Monday, Muffin Monday, Make a Food "E" Friend Monday, Menu Monday, Your Recipe, My Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Tasty Tuesdays, Slightly Indulgent Tuesday, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2).

Cherry Zucchini Muffins

1 1/2 cups whole wheat flour
1 1/2 cups flour
1 1/2 teaspoon baking soda
1 tsp. salt
1 tsp. cinnamon
2/3 cup sugar
1/4 cup brown sugar
3/4 cup milk
1/3 cup vegetable oil
2 eggs
2 tsp. vanilla extract
1 cup grated zucchini
1 cup chopped fresh cherries

In a large mixing bowl, combine the sugars and the milk and mix on low speed until combined. Add the oil, eggs, and vanilla and mix until blended. Add the flour, whole wheat flour, baking soda, salt and cinnamon and beat on low just until the dry ingredients are incorporated.

Stir in the cherries and zucchini. Divide batter evenly among the 18 paper-lined muffin tins. Bake at 400 for 16-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. Makes 18 muffins.

Chicken BLT Pasta Salad

2011-08-24T07:44:00.006-04:00

This is a fun main dish salad that makes for a nice summer dinner or would be welcome at any barbecue or potluck. Chicken and pasta, and then the BLT ingredients, combine beautifully together for a satisfying meal.

Cook the pasta in a large pot of boiling water. While it cooks, put the dressing together. Combine the mayo, vinegar

pepper, basil and 1/2 cup of the parmesan cheese

in a small bowl and stir well. Assemble all the other yummy ingredients: bacon, tomatoes, red onion, green onion and chicken.

When the pasta is done, drain it and transfer it to a large serving bowl. Add the chicken,

the onions,

bacon,

and tomatoes.

Pour the dressing on the salad

and stir well to completely coat all the ingredients. Finally, add the remaining parmesan.

You'll notice I didn't use lettuce this time. You can add it when you add the tomatoes and chicken or you can serve the pasta salad on a bed of lettuce, if you prefer.

One year ago: Bok Choy Chicken Salad (another great main dish salad!)
Two years ago: Fried Zucchini

Find more great stuff at Cast Party Wednesday, What's Cooking Wednesday, What's on the Menu, What's on your plate?, Foodie Wednesday, These Chicks Cooked, Made it on Monday, Let's Do Brunch, Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter.

Chicken BLT Pasta Salad

1 pound bowtie pasta (Farfalle)
1 Tbsp. olive oil
1/2 pound bacon, diced and cooked crisp
1 pint grape tomatoes, halved
1/2 cup chopped red onion
4 green onions, sliced
3 chicken breasts, cooked and chopped
2-3 cups lettuce, chopped
1 cup mayonnaise (light is ok)
2 Tbsp. vinegar
1 tsp. pepper
2 tsp. dried basil
1 cup shredded parmesan cheese

Cook pasta in a large pot of boiling water til al dente; drain. Toss with olive oil.

In a medium bowl, combine mayo, vinegar, pepper, basil and 1/2 cup parmesan. Whisk well to combine.

In a large bowl, combine pasta, chicken, bacon, tomatoes, red onion, green onion and lettuce. Pour dressing over and stir well to coat all the ingredients. Add the remaining 1/2 cup parmesan and stir again. Serves 6-8.

Caramel Bars

2011-08-22T07:00:00.003-04:00

It's Secret Recipe Club Reveal Day! This month, I was assigned Frugal Antics of a Harried Homemaker. Kristen has lots of great recipes on her blog, and I bookmarked several more to make in the future. But as soon as I saw this recipe, I knew it was the one I would make.

I absolutely adore all things caramel, and I had a yellow cake mix languishing in my pantry, so the choice was obvious. And it was a great choice. I may have to send Kristen a bill for the stretch pants I will now need to purchase, since I have eaten more than my "fair share," snuck right out of the fridge. I did also bring them to work where my colleagues gave these bars a double thumbs up. So all in all, a great recipe to add to the collection.

Start by combining the butter, sweetened condensed milk

and caramels in a medium saucepan.

(So, already you know this is going to be good. Butter, sweetened condensed milk and caramels????? Sign me up. Oh, I guess I'm already signed up.)

Cook over medium low heat, stirring frequently, until the mixture is smooth.

Then remove from the heat and let it cool. While it's cooling, combine the cake mix, eggs, milk and oil

in a large mixing bowl and beat until well combined. Then stir in the chocolate chips.

Now spread about 3/4 of the cake mixture into a greased cake pan.

Bake the crust for 10 minutes, then cool for another 10. Then top with that amazingly delicious caramel sauce.

Dollop the remaining cake mix over the caramel.

Return the bars to the oven and bake for 25-30 minutes or until the top cake mixture is golden.

Let the bars cool for 15 minutes, then cut them (believe me, you'll want to do this now!) and pop them in the fridge. Let them cool in the fridge for at least an hour (time to go buy some stretch pants!), and refrigerate any leftovers.

Be sure to visit all the other Secret Recipe Club members below.

One year ago: August Pie
Two years ago: Banana Blueberry Coffeecake

Find more great stuff at Mouthwatering Monday, Mangia Monday, Your Recipe, My Kitchen, Make a Food "E" Friend Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Totally Tasty Tuesdays, A Little Birdie Told Me, Tasty Tuesday (#2), Tasty Tuesday (#3).

Caramel Bars

1 yellow cake mix
2 eggs
1/3 cup oil
2 Tbsp. milk
1 cup milk chocolate chips
32 caramels (1 - 8 oz. package)
1 can sweetened condensed milk
1/2 cup butter

In a heavy saucepan, combine the butter, sweetened condensed milk and caramels over medium low heat. Stir until the caramels are melted and the mixture is smooth. Remove from heat and let cool.

In a large mixing bowl, beat the cake mix with the eggs and oil. Stir in the chocolate chips. Press three fourths of the mixture into a greased 9x13 pan. Bake at 350 for 10 minutes. Remove from oven and let cool 10 minutes.

Spread caramel sauce over crust. Top with spoonfuls of remaining cake mixture. Bake for 25-30 minutes or until golden brown. Cool 15 minutes, cut into small squares and then refrigerate for at least 1 hour before serving. Refrigerate leftovers. Makes 30 bars.

Asian Grilled Green Beans

2011-08-19T08:12:00.004-04:00

Since there are surely a few grilling weeks left in this season (even here in the Northern Midwest) I wanted to bring you another recipe repeat. These green beans will liven up your dinner table with a little kick and lots of great flavor. Pair them with any kind of meat, and feel your taste buds sing!

For the full step by step, visit the original post.

One year ago: Kung Pao Steak with Vegetables
Two years ago: Fiesta Scramble

There are more great recipes at Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fresh Food Friday.

Asian Grilled Green Beans

1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 1/2 pounds fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
8 medium fresh mushrooms, quartered, or 1 1/2 cups sliced mushrooms

In a small bowl, combine sugar, oil, soy sauce, garlic and red pepper flakes. Whisk well to combine. In a large bowl, combine the beans, onions and mushrooms. Pour the sauce over the vegetables and stir well to coat.

Place half of the vegetables on a double thickness of heavy duty foil (about 18 inches square), fold foil around vegetables and seal tightly. Repeat with other half of vegetables.

Grill, covered, for 18-20 minutes or until beans are tender. Open packages carefully to let steam escape.

Apricot Pistachio Ice Cream

2011-08-17T07:31:00.006-04:00

This is one of the best homemade ice creams EVER. I loved it. I hosted a little homemade ice cream social at work and served this along with cherry cheesecake frozen yogurt and pineapple sorbet. All three were declared winners!

If you like pistachios or apricots, or just amazingly delicious ice cream, you must try this. I especially like that it remains super scoop-able even when frozen hard.
The wine keeps it soft enough to scoop. That means you can "sneak" a spoonful here and there without waiting for it to soften. Not that I would know anything about that.

Start by combining the wine

and the chopped apricots

in a small saucepan. Heat this mixture and then let it simmer for 5 minutes.

Cover the pan and remove it from the heat,

then let it sit for an hour. In a blender jar, combine the half and half,

sugar,

a few drops of lemon juice, and the apricot mixture.

Puree until smooth (although there will be some nice apricot pieces) then refrigerate for at least 8 hours or overnight. In the fridge this will thicken up quite nicely, so don't become alarmed! Pour the mixture into the ice cream freezer

and process. While it churns, chop up the pistachios.

I just love how beautiful pistachios are! In the last few minutes of churning, add the pistachios.

Yum, I can hardly wait!

Transfer the ice cream to a freezer safe bowl that has a cover, and freeze for several hours til it becomes more firm. It will still scoop beautifully. While it freezes, you can go to the store to buy elastic pants.

One year ago: Feta Zucchini Pancakes
Two years ago: Honey Garlic Pork Chops

There are more great ideas at What's Cooking Wednesday, Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on the Menu, It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Recipe Swap Thursday , Sweet Treats Thursday, Fat Camp Friday, Sweet Tooth Friday, Sweets for a Saturday, So Sweet Sundays.

Apricot Pistachio Ice Cream

5 ounces dried apricots, chopped
3/4 cup white wine
2/3 cup sugar
2 cups half-and-half
A few drops of lemon juice
1/2 cup shelled pistachios, chopped

In a small saucepan, combine the apricot pieces and wine. Simmer for 5 minutes. Cover, remove from the heat, and let stand for 1 hour.

In a blender, combine the apricot and wine mixture, sugar, half-and-half and lemon juice and puree until smooth.

Refrigerate the mixture for at least 8 hours, then pour it into an ice cream maker and process til soft serve stage. During the last few minutes of churning, add the chopped pistachio nuts. Transfer to a covered freezer-safe bowl to freeze more completely.

Adapted from Brown Eyed Baker

Sweet Corn Pizza

2011-08-15T07:36:00.015-04:00

These are the perfect little summer dinner. These little masterpieces are full of yummy vegetables and seasonal sweet corn over a pesto-laced crispy pita. I know I will be making these again and again, even if I do have to use frozen corn! The combination of flavors is so delicious and the leftovers heat up well for lunch the next day. And how could you go wrong with these ingredients?

Start by placing the pita rounds on a baking sheet and brushing with oil. (I use a garlic-infused oil. If you don't have that, just combine olive oil with some minced garlic.)

Bake the shells for 5 minutes just to crisp them up a bit, then spread with the pesto.

Arrange the artichokes over the crust

then the red pepper

and corn.

Finally, sprinkle with feta

and then top with mozzarella.

Bake for about 15 minutes or until cheese is melted and bubbly. I can hardly wait for lunch!

One year ago: Feta Zucchini Pancakes
Two years ago: Lemon Blueberry Zucchini Cake

Find more inspiration at Mouthwatering Mondays, Menu Mondays, Mangia Mondays, Make a Food "E" Friend Monday, This Week's Cravings, Meatless/Vegan Mondays, My Meatless Mondays, Your Recipe, My Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table, Made from Scratch Tuesday, Tasty Tuesday, Tasty Tuesdays, Delectable Tuesday, Tasty Tuesday at Beauty and Bedlam, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, Let's Do Brunch, A Little Birdie Told Me, Savory Sunday.

Sweet Corn Pizza

4 - 6" or 7" pita rounds
1 Tbsp. olive oil
1 garlic clove, minced
1/2 cup basil pesto
1 14 oz. can artichoke hearts, drained and chopped
1 cup fresh corn kernels (if you use frozen, thaw first)
1/2 cup chopped red pepper
1/4 cup feta or goat cheese
1 cup shredded mozzarella

Combine oil and garlic. Brush oil over pita rounds then bake them for 5 minutes at 425. Spread pesto over pitas, arrange artichokes, pepper and corn over pesto. Sprinkle with feta, then mozzarella cheese. Bake 12 to 15 minutes or until cheese is melted. Sprinkle fresh basil leaves over top if you like. Serves 4.

Cherry Cheesecake Frozen Yogurt

2011-08-12T07:09:00.006-04:00

OH. MY. This is SO good. I really like frozen yogurt, especially when it has a bit of "tang" like real yogurt. I don't like my frozen yogurt to taste too much like ice cream - I really like a more yogurt-y taste. And this delicious version has the addition of cream cheese, and my favorite summer fruit - cherries! It is SO good. Make it today!

And it couldn't be easier (except for pitting and chopping the cherries, which takes a little time). First, combine the softened cream cheese and the sugar in the bowl of your food processor.

Process together until smooth, then add the lemon juice and yogurt.

(If you don't have a food processor, you can get a good workout by just doing this by hand!)

Pour the mixture into your ice cream freezer, and process.

In the last 5 minutes, add the cherries.

When it's all mixed together well, transfer to a freezer safe bowl.

Freeze for several hours or overnight, and enjoy!

One year ago: Black Forest Freezer Pie
Two years ago: Lemon Blueberry Zucchini Cake

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Cherry Cheesecake Frozen Yogurt

1 8 oz. package cream cheese, softened (low fat is fine)
1 cup sugar
1 Tbsp. lemon juice
3 cups plain yogurt
2 cups pitted, chopped fresh cherries

In the bowl of a food processor, combine the cream cheese and sugar. Process until smooth. Add the lemon juice and yogurt and process until smooth. (Alternatively, in a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy.)

Pour the mixture into an ice cream freezer, and freeze. Add the cherries during the last 5 minutes of processing. Transfer the frozen yogurt into a freezer-safe covered container, and freeze for several hours. Makes 8-10 servings.

Marinated London Broil

2011-08-10T07:19:00.006-04:00

Today, we're traveling back in time to a recipe from two summers ago. This is such a great grilling recipe that I wanted to bring it up to the front - plus, it's fun to go back and revisit old favorites to give them a little more "airtime."

This delicious and inexpensive cut of beef sits in a savory marinade overnight, so plan ahead. The marinade flavors the meat beautifully and the short grilling time means you can have supper on the table quickly. (Any leftovers make delicious sandwiches too!)

This is a recipe repeat. If you want a complete step by step, visit the original post.

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Marinated London Broil

3 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. dijon mustard
2 Tbsp. Oriental sesame oil
1 small onion, chopped
2 large cloves garlic, minced
1 tsp. chopped, pared fresh ginger
1/4 tsp. pepper
1 round steak for London Broil (2 pounds)

Combine the soy sauce, sugar, mustard, oil, onion, ginger, garlic and pepper in a blender. Whirl until combined. Place steak in a shallow baking dish or other container that you can cover. Pour marinade over steak and refrigerate for at least three hours or overnight.

Grill or broil steak for 6-7 minutes each side for rare. Let stand 5 minutes before slicing. Serves 6.

Roasted Red Pepper and Artichoke Tapenade

2011-08-08T12:08:00.003-04:00

This is a really tantalizing appetizer that can also be used as a sandwich spread, or pita stuffer, or whenever you need a great condiment-y type item. I think it would also be really beautiful on a Christmas-time buffet because of the colors, but I made it in the summer. Whenever you make it, and for whatever reason, you will not be sorry. It is delicious, easy and pretty.

Start by chopping up the red peppers and artichokes. You're going to pulse them in the processor later, so they don't have to be perfect, just chopped a bit from the larger pieces.

Put them in the bowl of a food processor, then add the capers,

garlic,

cilantro,

parmesan cheese,

olive oil and lemon juice. Pulse a few times until the mixture is finely chopped and blended.

Transfer to a serving bowl, cover and refrigerate for at least two hours to blend the flavors.

Serve with pita wedges, crackers, crusty french bread, or as a sandwich spread (it was delicious on my steak and provolone sandwich)!

Two years ago: Kitchen Sink Muffins

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Roasted Red Pepper and Artichoke Tapenade

1 - 7 oz. jar roasted red peppers, drained and chopped
1 - 6 oz. jar marinated artichoke hearts, drained and chopped
1/2 cup minced fresh cilantro
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors. Serve with pita chips or crusty sliced french bread, or use as a sandwich spread.

Raspberry Almond Bars

2011-08-04T07:35:00.007-04:00

Is there anything better than a chewy, almond-laced bar? Only when it also has raspberries! I hope you've tried the delicious raspberry custard bars, and if you had raspberries left over from those (like I did!) you should try these too!

Prepare an 8 inch pan with a foil liner - just like in the raspberry custard bars.

In a small mixing bowl, combine the flour, oats, baking powder, salt and almonds.

In a large mixing bowl, cream together the butter and sugar. Then add the egg and almond extract

and mix until combined. Add the flour mixture, and mix just until the dry ingredients are incorporated. Spread about 2/3 of the dough into the foil-lined pan

and then drop the raspberries over the dough.

Now drop the remaining dough by spoonfuls over the raspberries. Try to get most of the raspberries covered (not completely but so they have a little dough on them).

Bake for 25-30 minutes til golden brown and cool in the pan for 10 minutes.

Remove the bars with the foil handles and cool completely on a wire rack. These bars are delicious at room temperature, but I also liked them chilled.

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Two years ago: Fruit Crisp

Raspberry Almond Bars

1/2 cup flour
1/2 cup oats
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp. almond extract
1/2 cup fresh raspberries

Line an 8-inch square baking pan with foil, forming handles over the edges, then spray with nonstick cooking spray.

In a medium bowl, combine flour, oats, baking powder, salt and almonds. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and almond extract and mix to incorporate. Mix in the flour mixture until just incorporated.

Spread about 2/3 of the dough into the prepared baking pan. Gently lay raspberries evenly over the dough, then drop the rest of the dough by spoonfuls over the raspberries.

Bake at 350 for 25-30 minutes. Let cool for about 10 minutes in pan, then gently pull them out by the foil handles and cool completely on a wire rack.

Pineapple Sorbet

2011-08-01T06:55:00.004-04:00

I hope you're not tired of new ice cream ideas yet, cause I'm not tired of making them! I've had this recipe in my collection for nearly a decade, and I'm so glad I finally got around to trying it.

Sometimes I think of sorbet as kind of an "icy" version of ice cream, but this recipe turns out so creamy and delicious (and doesn't freeze too hard, bonus!) that you won't know it's sorbet! And with only three ingredients, it couldn't be simpler!

Start by cutting up your pineapple. Here's a tutorial. You'll need a small pineapple, which should yield about 3 cups of pineapple chunks. Put those in a food processor and add the lemon juice

and the sugar. (I assure you, I have had a manicure since these photos.)

Process the mixture until smooth - just a few seconds! - and then pour into your ice cream freezer.

When it's finished, trasfer to a freezer safe bowl and freeze overnight. And then be amazed at how delicious three ingredients can be!

One year ago: Canteloupe Sorbet
Two years ago: Oat Waffles

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Pineapple Sorbet

1 small pineapple, cored, peeled and chunked (about 3 cups of chunks)
1 cup sugar
2 Tbsp. lemon juice

Combine the pineapple chunks, lemon juice and sugar in a food processor and process until smooth. Pour into an ice cream maker and churn until it reached desired consistency. Pour into a freezer safe bowl and freeze overnight.

Basmati Rice and Chicken Salad

2011-07-28T15:19:00.001-04:00

This is a great main dish salad to make in the heat of the summer. And if you use a rotisserie chicken, or cook the chicken in the crockpot, there will be very little heat in your kitchen. (Even less if you have a rice cooker!) There are lots of interesting flavors going on here, so if you're able, let it marinate for a couple hours in the fridge, then bring to room temperature before serving.

Start by cooking the rice and garlic together.

While it cooks, chop up all the other ingredients - chicken, sundried tomatoes, artichokes and green onions.

Next, make the dressing. In a small measuring cup, combine the chicken broth, oil,

mustard,

lemon juice, salt, pepper and oregano. Whisk well. When the rice is done cooking, let stand for a few minutes, then put into a large bowl to cool slightly. Add the lemon zest, chickpeas (rinse and drain first!)

chicken,

and the artichokes, sundried tomatoes and green onions.

Drizzle the dressing over

and toss well to coat all the ingredients.

Yum!

One year ago: Canteloupe Sorbet
Two years ago: Shrimp and Vegetable Stir Fry

Find more great stuff at It's a Keeper, Full Plate Thursday, Pennywise Platter, Recipe Swap Thursday, Turning the table Thursday, Foodie Friday, Food on Friday, Friday Food, Friday Potluck, Fresh Food Friday, Foodie Friday (#2).

Basmati Rice and Chicken Salad

Salad:
1 cup uncooked basmati rice
3 garlic cloves, minced
2-3 cups cooked chopped chicken
1/2 cup thickly sliced green onions
1/4 cup chopped sun dried tomatoes
1 tsp. lemon rind
1 16 oz. can garbanzo beans (chickpeas), drained
1 8 oz. bottle marinated artichoke hears, drained and chopped

Dressing:
1/4 cup chicken broth
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried oregano

Cook rice with the garlic. Let stand, covered, 5 minutes after cooking. Cool in a large bowl. Add the chicken, onions, tomato, lemon rind, chickpeas and artichokes. Stir gently to combine.

In a measuring cup, comibne all the dressing ingredients and mix well. Drizzle over hte salad to coat. Serves 6.