Parsnip, Yam, and Watercress Chowder

A very yummy, thick chowder. The ingredients compliment each other very well. I served it with freshly baked bread.

Bon Appetit, December 2007

4 to 6 Servings

Prep: 30 minutes; Total: 50 minutes

1/4 cup (1/2 stick) butter

4 cups 1/2 inch cubes peeled parsnips (about 4 large)

1 1/2 cups chopped onion (about 1 large)

3 cups (or more) low-salt chicken broth

1 cup chopped peeled Granny Smith apple (about 1 medium)

1 1/2 cups 1/2 inch cubes peeled yam (red-skinned sweet potato; about 1 large)

1/8 tsp freshly ground nutmeg

1/4 cup whipping cream

4 cups watercress sprigs (tops of 2 bunches)

Melt butter in heavy large pot over medium heat. Add parsnips and onion. Saute until onion softens, about 5 minutes. Add 3 cups broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 cups parsnip mixture in blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until yam cubes are tender, about 12 minutes. Mix in cream, then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth, if desired. Season to taste with salt and pepper.

Super-Quick Mocha Yule Log

This is a no-bake cake formed to look like a yule log. You can make your own meringue mushrooms or buy the cookies. You'll need a very long platter to fit the cake. Make sure to cut on a 45 degree angle so it looks the best. The meringue recipe follows.

Bon Appetit, December 2009

10 Servings

1/2 cup powdered sugar plus additional for garnish

1/4 cup natural unsweetened cocoa powder

2 tsp instant espresso powder

2 cups chilled heavy whipping cream

1 tsp vanilla extract

1 9 oz package chocolate wafer cookies

8 purchased vanilla meringue cookies (or make your own)

Sift 1/2 cup powdered sugar, cocoa powder, and espresso powder into small bowl. Using electric mixer, beat cream and vanilla in large bowl until soft peaks form. Add cocoa mixture and beat until stiff peaks form.

Spread 1 side of 1 chocolate wafer with 1 rounded teaspoonful mocha cream; top with another wafer. Continue layering wafers and mocha cream for stack of 5 cookies. Place stack on its side on long platter. Repeat making stacks with remaining wafers and some of mocha cream; form log on platter by attaching stacks with mocha cream. Using offset spatula or rubber spatula, spread remaining mocha cream over outside of log to coat. Cover; chill at least 2 hours. Do Ahead: Can be made 1 day ahead. Keep chilled.

Place platter with yule log on work surface. Using fork, gently pull tines of fork along length of frosting on log to create design resembling tree bark. Sift powdered sugar over log to resemble snow. Arrange meringue cookies or Meringue Mushrooms along sides of log. Cut log on diagonal into thick slices. Serve immediately.

Meringue Mushrooms

INGREDIENTS

• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 8 tablespoons superfine sugar
• 1/4 teaspoon vanilla extract
• Powdered sugar (for garnish)
• Natural unsweetened cocoa powder (for garnish)

PREPARATION

• Position rack in center of oven and preheat to 250°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in medium bowl until stiff peaks form. Add superfine sugar 1 tablespoon at a time, beating well after each addition until dissolved and mixture is stiff and glossy. Beat in vanilla.
• Transfer mixture to large pastry bag fitted with 1/2-inch plain pastry tip. To form mushroom caps, pipe twelve 1 1/2-inch-diameter mounds onto prepared baking sheet. To form stems for mushroom caps, on same baking sheet position pastry bag and tip 1/4 inch above surface of sheet and pipe out 12 steady pointed cones of 1- to 1 1/4-inch-high meringue, pulling straight up while squeezing pastry bag. Reserve some meringue in pastry bag for attaching stems to mushroom caps.
• Bake meringues until dry to touch and still white, 60 to 65 minutes. Remove from oven and let meringues cool on baking sheet. DO AHEAD Can be made 1 day ahead. Store meringues in airtight container in single layer at room temperature. Wrap pastry bag with remaining meringue in plastic and chill.
• Carefully poke small hole in underside of each meringue mushroom cap; pipe in small amount of meringue, then carefully insert stem. Repeat with all remaining caps and stems. Dust mushrooms with powdered sugar, then lightly with cocoa powder. Lean meringue mushrooms against yule log and serve.

Mexican Chocolate Macaroons

If you like the combination of chocolate and cinnamon, you will love these cookies. No flour or butter is used in the recipe. When I made it, I ran out of almonds, so I couldn't press them into the cookies (next time). Make sure you grease the sheets really well. I thought I did, but they still stuck! Because so many of mine stuck, I didn't drizzle the chocolate over top. Warning: you'll need a cup of milk when you eat these.

Classic Christmas Cookies, pg. 46

Prep and Bake Time: 30 minutes

Makes 3 dozen cookies

1 package (8 oz) semisweet baking chocolate, divided

1 3/4 cups plus 1/3 cup whole almonds, divided

3/4 cup sugar

1 tsp ground cinnamon

1 tsp vanilla

2 eggs whites

Preheat oven to 400. Grease baking sheets; set aside.

Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.

Form dough into 1 inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.

Bake 8 to 10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.

Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.

Tip: For longer storage, allow cookies to stand until chocolate drizzle is set. Store in airtight containers.

Better Butter Bites

I had leftover cornflakes that I needed to use up, and I found this cookie recipe. I didn't have any pecans when I made them, so I left it out. I'd use them the next time I make the recipe. It's a really easy drop cookie recipe and it makes a lot.

Grandmother's Cookies, pg. 39

1 cup oil

2 eggs, beaten

1 cup packed light brown sugar

1 cup sugar

1 tsp vanilla

3/4 cup chopped pecans

1 (6 oz) package butterscotch chips

2 cups flour

1 cup oats

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups corn flakes

Preheat oven to 325. In large bowl, combine all ingredients except corn flakes. After ingredients mix well, gently stir in corn flakes.

On ungreased baking sheet, drop mixture by spoonfuls and bake 8 to 10 minutes. Remove from pan to cool.

Whole Wheat Bread

This is a delicious loaf of bread. I used white whole wheat flour which gives it a lighter flavor and texture.

Better Homes and Gardens Homemade Bread Cook Book

Makes: 1 loaf

4 to 4 1/2 cups whole wheat flour

2 packages active dry yeast

1 3/4 cups milk

1/3 cup packed brown sugar

2 tbsp shortening

2 tsp salt

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, brown sugar, shortening, and salt just till warm (115 to 120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer to 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.

Turn out onto lightly floured surface and knead till smooth and elastic (4 to 5 minutes). Shape in a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch dough down; turn out on lightly floured surface. Cover; let rest 10 minutes.

Shape in a loaf; place in greased 8 1/2 x4 1/2x2 1/2 inch loaf pan. Cover and let rise in warm place till double (about 30 minutes). Bake at 375 for 35 to 40 minutes. Remove from pan ad cool on wire rack. Makes 1 loaf.

Barley Stew with Leeks, Mushrooms, and Greens

A healthy meatless stew. Very hearty. Travis said it was even better the second day for leftovers. I made it without mushrooms. I made it with the turkey stock I made from the Thanksgiving turkey carcass.

Bon Appetit, December 2009
Prep: 25 minutes
Total: 55 minutes
6 servings

1 tbsp olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8 oz container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 tsp minced fresh rosemary
1 14.5 oz can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 oz) trimmed, center stalks, removed, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and saute until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Cauliflower Soup with Curried Apple

Bon Appetit, December 2006
4 to 6 Servings

6 tbsp (3/4 stick) butter, divided
1 28 oz head of cauliflower, cut into florets (about 5 cups)
1 cup coarsely chopped onion
1 cup coarsely chopped leek (white and pale green parts only)
1 bay leaf
1/2 cup dry white wine
4 cups vegetable broth
1 cup whipping cream

2 tbsp fresh lemon juice
1/4 tsp (scant) cayenne pepper

1 large unpeeled Fuji or Red Delicious apple
1/2 tsp curry powder plus more for garnish

Melt 4 tbsp butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer until almost all liquid has evaporated, about 4 minutes. Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.
Remove bay leaf from soup. Working in batches, puree soup in blender. Return soup to pot. Mix in lemon juice and cayenne pepper. Season with salt and pepper. Do Ahead: Can be made 1 day ahead, cover and chill.
Cut apple into matchstick-size strips. Melt remaining 2 tbsp butter in large skillet over medium heat. Add apple and curry powder; saute until apple is tender, about 2 minutes.
Bring soup to simmer; ladle into bowls, Spoon warm apple mixture over. Sprinkle with additional curry powder.

Nut-Crusted Salmon with Ginger Butter Sauce

This was so rich. The flavors of the fish went perfectly with the butter sauce. I substituted chopped walnuts for the macadamia nuts.

Bon Appetit, December 2006
4 Servings

Sauce
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup chopped shallots (about 2)
6 black peppercorns
2 bay leaves
1 tbsp minced peeled fresh ginger
1/2 cup whipping cream

Fish
1/3 cup blanched slivered almonds
1/3 cup chopped macadamia nuts
1 tbsp olive oil
1 1/2 tsp (packed) brown sugar
1 1/2 tsp honey
1 tsp fresh lime juice
4 6 to 7 oz skinless salmon fillets

6 tbsp (3/4 stick) chilled butter, cut into 1/2 inch cubes

For Sauce: Boil first 6 ingredients in heavy medium saucepan until almost all liquid evaporates, about 4 minutes. Add cream; bring to boil. Strain into heavy small saucepan.

For Fish: Preheat oven to 350. Using on-off turns, puree first 6 ingredients in processor until mixture resembles coarse breadcrumbs. Heat large nonstick ovenproof skillet over medium heat. Sprinkle salmon with salt and pepper. Cook salmon until browned on 1 side, about 1 1/2 minutes. Turn salmon over. Top with nut mixture, pressing to adhere. Bake until salmon is opaque in center, about 7 minutes (if nut mixture isn't browned enough, place under broiler briefly).
Meanwhile, bring sauce to simmer; remove from heat. Add butter a few tbsp at a time, whisking until melted and smooth. Season to taste with salt and pepper. Transfer fish to plates. Spoon sauce around fish and serve.

Glazed Carrots with Molasses and Marjoram

A very good Thanksgiving side. It's cooked on the stove, so it doesn't compete with the baking dishes. I couldn't find marjoram so I substituted rosemary.

Bon Appetit, November 2006
12 Servings

3 large fresh marjoram sprigs
2 tbsp (1/4 stick) unsalted butter
2 tbsp extra-virgin olive oil
3 lbs medium carrots, peeled, halved lengthwise, cut crosswise into 1 1/2 inch lengths
1/2 cup fresh orange juice
1/2 cup water
1/4 cup mild-flavored (light) molasses
2 tbsp chopped fresh Italian parsley

Remove leaves from marjoram sprigs. Chop enough leaves to measure 2 tsp, reserve stems. Melt butter with oil in large skillet over medium-high heat. Add carrots; season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Add orange juice, 1/2 cup water, molasses, and marjoram stems. Reduce heat to medium-low. Cover and simmer until carrots are almost tender. about 12 minutes. Uncover; increase heat to high and boil until juices are reduced to syrup and carrots are tender, about 5 minutes. Discard marjoram stems. Add parsley and chopped marjoram; toss to coat. Season to taste with salt and pepper.

Brown Sugar-Pecan Cupcakes with Caramel Frosting

I made these for my birthday. I was sharing it with Jerome from France, so we each had candles to blow out. I'm writing down the directions for the frosting, but I have to say that we tried it twice with no success. We never got to the "add cream" step because the sugar hardened. Instead, I used Betty Crocker vanilla frosting and topped with pecans. I didn't have cake flour or sea salt, so I used all purpose and regular salt.

Bon Appetit, November 2009
Makes 12

Cupcakes
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup cake flour
1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/4 cups coarsely chopped toasted pecans
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 tsp vanilla extract

Frosting
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
1/8 tsp fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped toasted pecans

Special Equipment
12 paper muffin cup liners

Cupcakes: Put rack in bottom third of oven; preheat to 350. Spray 12 cup muffin pan with nonstick spray; line with muffin cups.
Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. Do Ahead: Can be made 8 hours ahead. Cover, store at room temperature.
Frosting: Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
Spread frosting over cupcakes. Place pecans on a plate. Roll edges of cupcakes in nuts. Do ahead: Can be made 8 hours ahead. Store airtight at room temperature.

Sage Butter-Roasted Turkey with Cider Gravy

For Thanksgiving this year, we made this turkey on Wednesday along with the gravy. Because of the salt rub, it made for a very salty gravy. On Thursday we made Turkey #2 and we loaded the cavity with carrots, celery, and sage and rubbed it with sage and butter. I also basted it with apple cider. The gravy from that one was added to gravy #1 and it was still on the salty side so we had to add water to it. It was probably the best gravy I've ever had, but I wouldn't recommend making it from a salt rubbed turkey. We served Turkey #2 first because it was fresh out of the oven and it got rave reviews (and it was so easy!). Turkey #1 was delicious while we picked at it during the carving on Wednesday.

Bon Appetit, November 2009
12 Servings

Turkey
3 tbsp coarse kosher salt
1 tbsp dried rubbed sage
1 16 to 18 lbs turkey, rinsed, patted dry.
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice

Gravy
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tbsp all purpose flour
2 to 3 tbsp Calvados (apple brandy) or applejack brandy
1 tbsp chopped fresh sage

Turkey: Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350. Roast turkey 45 minutes. Pour 3/4 cup apple cider over. turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Gravy: Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tbsp fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tbsp Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.

Sourdough Stuffing with Sausage, Apples, and Golden Raisins

This was a really great stuffing for Thanksgiving. I doubled the recipe and when we tried to bake it all in one pan, it didn't dry out well enough for some to enjoy. But I'm sure if you make it as written, you'll be fine.

Bon Appetit, November 2009
16 servings

1 1/2 lb loaf sourdough bread, crusts removed, bread cut into 1/2 inch cubes (about 13 cups)
2 lbs bulk pork breakfast sausage
2 large onions, chopped (about 4 generous cups)
2 cups chopped celery (about 5 stalks)
4 tbsp (1/2 stick) butter, divided
6 cups 1/2 inch cubes peeled Granny Smith apples (about 28 oz)
3/4 cup golden raisins (about 4 oz)
2 tbsp chopped fresh sage
2 1/2 cups low-salt chicken broth
3 large eggs.

Position rack in center of oven and preheat to 350. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
Saute sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes, Add onions and celery to drippings in skillet, saute until golden brown, about 12 minutes. Transfer to bowl with bread sausage mixture (do not clean skillet).
Melt 2 tbsp butter in same skillet over medium-high heat. Add apples; saute until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
Melt remaining 2 tbsp butter in same skillet over low heat. Add 2 tbsp sage stir 30 seconds. Add sage butter to bowl with bread-sausage mixture, toss to blend. Season stuffing with salt and fresly ground black pepper. Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350. Generously butter 15x10x2 inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

Pumpkin Bread

This is from the healthy makeover section of the magazine. It still tastes just as good as the original! I made 3 loaves in November because it was so good.

Good Housekeeping, November 2009
Active Time: 20 minutes
Total Time: 1 hour 10 minutes plus cooling
Makes 1 loaf (16 servings)

1 c. packed light brown sugar
2 large eggs whites
1 c. pure pumpkin (not pumpkin pie mix)
1/4 c. canola oil
1/3 c. low-fat plain yogurt
1 tsp. vanilla extract
1 c. all purpose flour
3/4 c. whole wheat flour
1 1/2 tsp baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Spray 8 1/2 by 4 1/2 inch metal loaf pan with nonstick cooking spray with flour.
In large bowl, with wire whisk, combine brown sugar and eggs whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture stir until just combined. Do not over mix.
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Cranberry-Cornmeal Quick Bread

This turned out really well. We ate it for breakfast a couple days. The pecan halves in a row on the top of the loaf make it extra special. I left out the extract because I couldn't find it.

Bon Appetit, November 2007

Makes 1 loaf

Nonstick vegetable oil spray
1 cup unbleached all purpose flour
1 cup white whole wheat flour or regular whole wheat flour
1 cup medium-grind whole grain cornmeal or regular cornmeal
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 tsp maple extract
3/4 cup chopped pecans plus 10 pecan halves for garnish
3/4 cup dried cranberries (about 4 oz)

Position rack in center of oven and preheat to 350. Spray 9x5x3 inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture; stir just until blended. Stir in 3/4 cup chopped pecans and cranberries.
Spoon batter into pan. Arrange pecan halves in row down center of batter.
Bake bread until top is golden brown and paring knife inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.
Can be made 1 day ahead. Wrap break in foil and store at room temperature.
Or can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.

Old-Fashioned Pecan Pie

Super easy and delicious. If you want, you could add 2 tbsp bourbon and 1/4 tsp freshly grated nutmeg to the egg mixture for a grown-up version.

Good Housekeeping, November 2008
Active time: 23 minutes
Total time: 1 hour 25 minutes plus chilling and cooling
Makes 10 servings

9 inch Baked Pie Shell
3/4 c. dark corn syrup
1/2 c. packed dark brown sugar
3 tbsp butter or margarine, melted
1 tsp vanilla extract
pinch salt
3 large eggs
1 1/2 c. pecan halves, toasted

Prepare 9 inch baked pie shell. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350.
In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.

Classic Sugar Cookies

It's not Christmas without cut-out sugar cookies. This recipe makes a lot of cookies! I always decorate with sprinkles before baking.

Good Housekeeping December 2009

Active time: 1 hour 30 minutes
Bake time: 12 minutes per batch
Makes about 152 cookies

6 c. all-purpose flour
1 tsp baking powder
1 tsp salt
2 c. butter (4 sticks) softened
3 c. sugar
4 large eggs
2 tsp vanilla extract

In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
Divide dough into 8 equal pieces; flatten each into a disk, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4 inch thickness, keep remaining dough cold. With floured 3 to 4 inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart on ungreased cookie sheets.
Bake until edges are golden ,12 to 15 minutes. With wide metal spatula, transfer cookies to wire rack to cool. repeat with remaining dough and trimmings.
When cookies are cool, store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.

Whole-Grain Gingersnaps

Good Housekeeping, December 2009
Active Time: 45 minutes plus chilling
Bake time: 9 minutes per batch
Makes about 84 cookies

2 c. all-purpose flour
2 c. whole wheat flour
2 tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 c sugar
3/4 c. trans-fat free vegetable oil spread (60% to 70% oil)
2 lg. eggs
1 c. dark molasses
nonpareils or round white sprinkles (optional)

In medium bowl, whisk both flours, ginger, baking soda, cinnamon, and salt until blended.
In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky) about 1 hour.
Preheat oven to 350. With greased hands, shape dough into 1 inch balls. Dip tops of balls in nonpareils; place, 2 1/2 inches apart, on ungreased cookie sheets.
Bake cookies until tops are slightly cracked, 9 to 11 minutes. (cookies will be very soft.) Cool cookies on cookie sheets 1 minutes. With metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.

White Bean and Chicken Chili

Make this when you have leftover cooked chicken. It cooks up fast and is very satisfying. Serve with bread. It would probably be really good in a bread bowl. It does have a little heat to it. Make it for dinner on a chilly Autumn evening.

Bon Appetit, October 2008

6 Servings

2 tbsp olive oil

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

2 tbsp chopped pickled jalapeno from jar

4 garlic cloves, minced

2 tbsp chili powder

2 tsp ground cumin

2 cups low-salt chicken broth

2 15-oz cans Great Northern beans, drained

1 pound cooked chicken breast, chopped

1/2 cup half and half

Heat oil in large saucepan over medium-high heat. Add celery, onion, bell pepper, and jalapeno; saute until beginning to soften, about 4 minutes. Add garlic, chili powder, and cumin; saute 1 minute. Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes. Add beans, chicken, and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

I used leftover tenderloin that I had grilled a couple days before which worked perfectly; I just altered the cooking time a little. The tangerines were a little weird. I only used 2 and we threw most of the slices away. Next time, I would use 1 or 2 to get the flavor, but not to eat. The original recipe said that you could eat them with the skin, but we disagreed. I used regular bok choy, not baby. I served the stir-fry over a bed of rice. I'll definitely make it again.

Bon Appetit, November 2009

Prep: 35 minutes

Total: 35 minutes

4 Servings

1- 1 1/4 lb pork tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, then cut into 1/2 inch wide strips

1 tbsp cornstarch

2 tbsp Asian sesame oil, divided

1 tbsp minced peeled fresh ginger

4 small unpeeled tangerines or clementines, cut (with peel) into 3/4 inch pieces

1/4 cup Asian sweet chili sauce

2 tbsp soy sauce

1/4/ tsp Chinese five-spice powder

6 baby bok choy, cut crosswise into 1 inch thick ribbons, tough bases discarded

5 green onions, thinly sliced on diagonal, divided

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tbsp sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces, toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tbsp sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Deep Chocolate Pound Cake

You bake this in a loaf pan. Serve it with vanilla ice cream.

Bon Appetit, October 2008

8 Servings

2 1/4 cups all purpose flour

1 tsp baking powder

3/4 tsp coarse kosher salt

1/4 tsp baking soda

1/2 cup sour cream

1/2 cup whole milk

1/4 cup unsweetened cocoa powder

1/4 cup honey

2 tbsp boiling water

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

1 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350. Butter and flour 9x5x3 inch loaf pan, tapping out any excess flour.

Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.

Sift cocoa powder into another small bowl. Whisk in honey and 2 tbsp boiling water until smooth. Cool completely.

Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.

Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Roasted Parsnips with Parsley

These were amazing! They sort of tasted like thick potato chips. I'm definitely making this again.

Bon Appetit, October 2008

4 Servings

2 lbs medium parsnips, peeled, cut on diagonal into 1/2 inch thick slices

2 tbsp extra-virgin olive oil

1 tsp coarse kosher salt

2 tbsp (1/4 stick) butter

2 tsp finely chopped fresh Italian parsley

Preheat oven to 450. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.

Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

Braised Short Ribs

This is a slow cooker meal. I put this together before church and when we got home, the aroma was amazing! I left out the mushrooms. We ate it with a loaf of Italian bread, roasted parsnips, and had the deep chocolate pound cake for dessert.

Bon Appetit, October 2008

4 Servings

4 1/2 lbs 3 inch long beef short ribs

Coarse kosher salt

2 cups dry red wine

1 14.5 oz can diced tomatoes in juice

1 6 oz package sliced button mushrooms

1/2 cup finely chopped onion

6 garlic cloves, peeled

6 fresh Italian parsley sprigs

2 bay leaves

crusty bread

Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.

Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

Carrie's Onion and Tomato Quiche

I did a little research online, looking up quiche recipes. I took the parts I liked the best and threw them together into my own quiche. I only had an onion, cherry tomatoes from my garden, and some cheese. You can alter this recipe and put in whatever you have on hand. It was quite delicious.

Refrigerated Pie Crust

4 eggs

1 cup shredded cheese (half mozzarella, half cheddar)

1 cup milk

1 cup diced onion

1 cup halved cherry tomatoes

salt and pepper

1/8 tsp nutmeg

Preheat oven to 375. Put pie crust in pie plate. Saute onions until carmelized over medium high heat. Add tomatoes for 1 minute. Spoon vegetables into crust. Top with cheese. Whisk eggs, milk, and nutmeg in a separate bowl. Pour into crust. Bake 35-45 minutes, until eggs are set and tester comes out clean.

Multi-Grain Penne with Hazelnut Pesto, Green Beans, and Parmesan

A great vegetarian one pot meal.

Bon Appetit, October 2009

Prep: 30 minutes

Total: 30 minutes

6 Servings

2 cups (packed) fresh Italian parsley

2/3 cup hazelnuts, toasted

2 tbsp fresh lemon juice

1 tbsp finely grated lemon peel

2 garlic cloves, peeled

1/3 cup plus 1 tbsp olive oil

1 14.5 oz box multi-grain penne

1 8-oz bag trimmed French green beans (haricots verts)

2 bunches green onions, sliced

1/3 cup freshly grated Parmesan cheese

Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.

Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.

Heat remaining 1 tbsp oil in nonstick skillet over medium-high heat. Add onions; saute until tender, 3 to 4 minutes.

Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

All I can say is that you have to make this recipe! It's so fast and easy and amazing! Most of the ingredients are things you probably have on hand. It's fancy chicken strips.

Bon Appetit, October 2009

Prep: 30 minutes

Total: 30 minutes

4 Servings

2 8-oz skinless boneless chicken breast halves, cut crosswise in half

1 large egg

1 tbsp finely chopped fresh Italian parsley

2 tsp plus 2 tbsp Dijon mustard

1 cup panko (Japanese breadcrumbs)

2 tbsp olive oil

1 cup low-salt chicken broth

3 tbsp pure maple syrup

2 tbsp plus 1 tsp coarse-grained mustard

1 tbsp chilled unsalted butter

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-1/2 inch thickness. Whisk egg, parsley, and 2 tsp Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tbsp Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Lime and Honey Glazed Salmon with Basmati and Broccolini

This was really good. It was cool how it all cooked together in one dish. If I make it again, I"ll probably skip the broccolini. Travis said it didn't taste any better than regular broccoli plus it cost a lot more. But it was pretty how it was all tucked in around the fish.

Bon Appetit, October 2009

Prep: 35 minutes

Total: 55 minutes

4 Servings

1/4 cup fresh lime juice

2 tbsp finely grated lime peel

2 tbsp honey

2 tbsp chopped fresh cilantro plus additional for sprinkling

4 tsp soy sauce

1 tbsp olive oil

3/4 cup sliced shallots (about 3 large)

1 1/2 cups basmati rice (9 to 10 oz)

3 1/4 cups (or more) low-salt chicken broth

4 5-6 oz skinless salmon fillets

1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preheat oven to 450. Whisk lime juice, lime peel, honey, 2 tbsp cilantro, and soy sauce in small bowl; set aside.

Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and saute until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tbsp lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Chocolate-Cinnamon Bundt Cake with Mocha Icing

Unfortunately, part of the cake stuck to the pan. Fortunately, it was still delicious. I didn't have semi-sweet mini chips, so I used regular milk chocolate ones. But I did have everything I needed already in stock (except the Bundt pan). Just use the oil very liberally (I thought I had too much, but apparently I did not!).

Bon Appetit, September 09

Prep: 20 minutes (it took me a bit longer than that)

Total: 1 hour 35 minutes

12 to 16 Servings

1 cup boiling water

1/2 cup natural unsweetened cocoa powder

4 tsp instant espresso powder, divided

2 cups unbleached all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp salt

2 1/2 cups (packed) golden brown sugar, divided

1 cup vegetable oil

1 tbsp vanilla extract

2 large eggs

1 1/4 cup mini semisweet chocolate chips, divided

1/4 cup (1/2 stick) unsalted butter, room temperature

Preheat oven to 350. Generously brush 12 to 15 cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 tsp espresso powder in 2 cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tbsp vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile , stir remaining 1/2 cup brown sugar, 2 tsp espresso powder, and 2 tbsp water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Chocolate-Chip Oatmeal Cookies with Dried Cherries

These were great. I like the cherries better than raisins. They were easy to make.

Bon Appetit, September 09

4 dozen cookies

Prep: 20 minutes

Total: 1 hour (includes cooking time)

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 large eggs

2 cups old-fashioned oats

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 1/4 dried tart cherries (6 oz)

1 1/4 cups semisweet chocolate chips

Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to a large bowl. Mix in cherries and chocolate chips.

Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

Chicken Curry in a Hurry

Delicious! I used skinless, boneless chicken breast which I cut into bite-size pieces. Reduce cooking time. Travis said it could pass in an Indian restaurant. We ate it with couscous, or rice would work well.

Bon Appetit, September 09

4 Servings

Prep: 30 minutes

Total: 55 minutes

1/2 cup mild Indian curry paste (such as Patak's)

1/3 cup white wine vinegar

3 tbsp minced peeled fresh ginger

2 tsp ground cumin

1 1/2 tsp ground cardamom

1 3 to 3 1/2 lb cut-up chicken

1 tbsp olive oil

3 cups chopped onions (about 2 medium)

1 14 1/2 oz can diced tomatoes in juice

1/3 cup chopped fresh cilantro

Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.

heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; saute until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

Zucchini Cobbler

Ok, so I haven't actually made this recipe, but I've eaten it twice (made by 2 different people). It tastes just like apple cobbler. I never would've known it was zucchini if I wasn't told.

Taste of Home

16 to 20 Servings

8 cups chopped seeded peeled zucchini (about 3 lbs)

2/3 cup lemon juice

1 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Crust:

4 cups all-purpose flour

2 cups sugar

1 1/2 cups cold butter, cubed

1 tsp ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 to 35-40 minutes or until golden and bubbly.

Asian Salmon with Brown Rice Pilaf

The salmon was delicious; I grilled it outside. I used quick cooking brown rice. I made it according to the package and sauteed the onion and pepper by themselves and then added them together at the end. It was really bland.

Real Age

4 Servings

Brown Rice:

1 tbsp olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

2 cups water

1 cup short grain brown rice

1/4 cup finely chopped parsley

salt and freshly ground black pepper (optional)

Salmon Ingredients:

2 skinless salmon fillets (about 34 oz each)

1 tbsp olive oil

1 clove garlic, pressed or minced

1 tbsp grated fresh ginger root

1 tsp soy sauce

1 tsp maple syrup

2 green onions, chopped

For rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil. Reduce heat; cover and simmer 50 minutes or until rice is tender and liquid is absorbed. Fluff with fork; stir in parsley. Season with salt and pepper, if desired. Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients;mix well. Pour marinade over salmon; let stand 15 to 20 minutes. Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch. Serve with brown rice.

Apricot Chicken and Greans Beans with Almond Slivers

This is a very healthy recipe. It smells wonderful, but the taste doesn't quite measure up. If I would make it again, I would at least double the apricot mixture.

Real Age

2 servings

Chicken Ingredients:
2 skinless, boneless chicken breast halves (about 4 oz each)
4 dried apricots, chopped
2 tbsps white wine
2 shallots, chopped
1 tbsp olive oil
1/8 tsp ground cinnamon

Green Bean ingredients:
1 cup thin green beans
3 shallots, thinly sliced
1 tbsp olive oil
1 tsp wine vinegar
1 tsp maple syrup
1/4 cup slivered almonds
salt and pepper (optional)

For chicken, heat oven to 375. Place chicken in glass baking dish. Saute remaining ingredients together until tender; transfer to blender (or food processor) and puree. Spoon over chicken and bake until chicken is cooked through, 15 to 20 minutes. Meanwhile, for beans, steam or blanch beans until tender but still firm and bright green. Saute shallots in olive oil, vinegar and maple syrup until translucent. Add almonds and brown slightly, toss with beans. Season to taste with salt and pepper if desired. Serve alongside chicken.

Zucchini "Crab" Cakes

Travis says if it weren't for the green specks, he might be fooled into thinking they were real crab cakes. He likes the Old Bay Seasoning and I don't that much, so alter the amount accordingly.

Approximately 8 small cakes

2 cups squash-grate and drain
1 1/2 cups bread crumbs
2 eggs
1 1/2 tsp. Old Bay seasoning
2 tbsp. grated onions
1 tbsp. mayonnaise

Mix all ingredients in a medium bowl.
Heat oil in skillet.
Form patties with hands and fry until golden (flipping once).

Chocolate Zucchini Cake

Delicious! Great with a scoop of vanilla ice cream. I've typed the recipe as it is printed, but I made some substitutions after reading comments about the recipe online. I used 1 cup of whole wheat flour (the rest all purpose). I used 1/2 c. applesauce instead of vegetable oil. I used 1/2 c. of sour cream instead of buttermilk. Make sure to squeeze the zucchini before measuring. I stirred the chocolate chips into the batter (and added a little extra) and I didn't use the nuts.


Bon Appetit, November 1995
12 Servings

2 1/4 c. sifted all purpose flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter room temperature
1/2 c. vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-oz package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325. Butter and flour 13x9x2 inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Zucchini Bake

A great way to use up zucchini from the garden.

6 to 8 Servings

4 small zucchini, sliced (3 cups)
2 tbsp butter
2 c (5 1/2 oz) club cracker crumbs
3 eggs
1 small onion, grated
1/2 cup milk
1/2 tsp pepper
1/2 tsp. salt
1 c. shredded Cheddar cheese
1/4 c. grated Parmesan cheese

1. Preheat oven to 350. Grease 9 inch deep dish pie pan or 9 inch square dish.
2. Bring 4 cups water to a boil in a large saucepan. Add zucchini, reduce heat and simmer, covered, until tender, about 3 mins. Drain well in colander.
3. Press cracker crumbs on bottom of pan to form crust. Dot with butter. Spoon zucchini on top.
4. Whisk eggs, until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
5. Bake uncovered 35 minutes or until golden on edges.

Grilled Salmon

This hardly needs a recipe, but I'll put it down because we make it so often and it's so good.

Salmon fillets or salmon steak
KC Masterpiece 30 minute Marinade: Chipotle & Lime

Place salmon in glass dish and cover with marinade. Place in refrigerator for at least 30 minutes.
Prepare grill. Place salmon on grill. Grill for approximately 10 minutes on one side (start with skin side down if there is skin). Flip salmon and cook 5 minutes on other side. Salmon should be opaque when done.
Enjoy!

Grilled Green Beans

Delicious! Start the oil early, it takes 30 to 60 minutes to steep.

Bon Appetit, June 2009
4 Servings
Prep Time: 20 minutes
Special equipment: Perforated grill pan

Lemon Oil
1 lemon
1/4 cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes

Green Beans
1 lb fresh, skinny green beans
2 tablets (500 milligrams each) vitamin C
Kosher salt

Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from heat. Let oil cool and steep for 30 minutes to 1 hour.
Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.
Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and 1/2 tsp salt to the oil. Mix well.
Prepare the grill for direct cooking over medium heat. Preheat the grill pan over direct medium heat for about 10 minutes.
Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.
Using tongs, lift the green beans from the bowl and shake off any excess oil, letting it fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.

Blueberry Oat Scones

This recipe is supposed to be the best scone recipe (according to the food writer). I've gotten rave reviews from Travis and his parents so far. Don't thaw frozen blueberries before folding into batter.

Bon Appetit, July 2009
Makes 11 to 12

3 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 tbsp plus 1 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp coarse kosher salt
11 tbsp (1 stick plus 3 tbsp) chilled unsalted butter, cut into 1/2 inch cubes
1 cup plus 3 tbsp old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 oz)
1 3/4 cups chilled half and half
1 tsp vanilla extract
5 tsp raw sugar

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and course salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tbsp oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

Zesty Greek Couscous Salad

Delicious and easy to prepare. I brought it to a picnic; made it the night before and left it in the refrigerator until it was time to go!

Near East
Prep Time: 20 minutes
Cook Time: 5 minutes
7 Servings

1 package Near East Couscous Original Plain
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 c. fresh basil, cut into strips
1/3 cup green onions, sliced
3/4 c. crumbled feta cheese

1. Prepare Near East couscous: In medium saucepan, bring 2 cups water, 1/2 tsp salt, and pepper to just a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with fork.
2. In large bowl, combine prepared couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight.
3. Stir in cheese just before serving. Serve over lettuce, if desired.

Tarragon Chicken with Grapes

Delicious! I made it with dried tarragon and just used less than it called for.

Good Housekeeping, May 2009
Active Time: 15 minutes
Total Time: 30 minutes
4 Servings

1 c. quick-cooking (10 minutes) brown rice
4 med. skinless, boneless chicken-breast halves ( 1 1/2 lbs)
3 tsp. chopped fresh tarragon leaves, plus additional sprigs for garnish
salt and pepper
4 tsp. olive oil
1 sm. onion(4 to 6 oz) chopped
1/2 c. dry white wine
2 c. seedless red grapes
1 c. chicken broth

Prepare rice as label directs.
Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2 inch thickness; season with 2 tsp chopped tarragon, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
In 12 inch skillet, heat 2 tsp oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter, cover with foil to keep warm.
To same skillet, add remaining 2 tsp oil and heat on medium, until hot. Add onion and cook 6 minutes or until tender, stirring occasionally. Stir in wine and cook on medium-high 1 minute. Add grapes, broth, and remaining 1 tsp tarragon and heat to boiling. Cook 5 minutes or until grapes are tender, stirring occasionally.
To serve, divide rice evenly among 4 dinner plates; top each with a chicken breast. Spoon grape sauce over chicken, garnish with tarragon sprigs.

Bulgur Salad with Grilled Chicken and Parsley Pesto

Really good! My only problem was with the apricots. They were so tart, they were inedible. Maybe I'll try the canned ones next time. But the rest was delicious. I found a box with bulgur in it, but followed the box's directions.

Bon Appetit, June 2009
Prep: 30 minutes
Total: 45 minutes
4 Servings

3 cups water
1 1/2 cups quick-cooking bulgur
1 1/2 cups (packed) fresh Italian parsley leaves with tender stems
3/4 cup slivered almonds, toasted, cooled
1/3 cup (generous) coarsely chopped shallots
2 1/2 tbsp (or more) fresh lemon juice, divided
1/2 c. extra-virgin olive oil plus additional for brushing
4 large chicken breast halves with skin (about 1 1/2 lbs)
8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
Butter lettuce leaves

Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
Meanwhile, place parsley, almonds, shallots, and 1 1/2 tbsp lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 c. oil and process to coarse puree. Season pesto to taste with salt and pepper.
Stir 3/4 cup pesto and remaining 1 tbsp lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired.
Prepare barbecue (medium heat). Brush chicken and apricot halves with oil. Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.

Brownies

This is from the Healthy Makeover section of Good Housekeeping. These are still delicious (very chocolaty!) but better for you. 95 calories each, 3 grams of fat, and 0 cholesterol.

May 2009 Good Housekeeping
Active Time: 15 minutes
Total time: 35 minutes
Makes 16 brownies

1 tsp instant coffee powder or granules
2 tsp vanilla extract
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
1 c. sugar
1/4 c. trans-fat free vegetable oil spread (60% to 70% oil)
3 large egg whites

Preheat oven to 350. Grease 8x8 metal baking pan. In cup, dissolve coffee in vanilla extract.
On waxed paper (or small bowl) combine flour, cocoa, baking powder, and salt.
In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.
When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares,. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.

Fresh Ricotta

I guarantee you will feel accomplished when you make this! You can use it in any recipe that calls for ricotta cheese or just toss it on your salad like I did tonight. So fluffy!

May 2009, Good Housekeeping

Active time:5 minutes
Total time: 25 minutes plus standing
Makes 15 oz or about 2 cups

Cheesecloth
8 c. whole milk (for a reduced-fat cheese use 4 cups whole and 4 cups 2%-that's what I did)
salt
3 tbsp fresh lemon juice

Line large strainer with 4 layers cheesecloth and place lined strainer in large bowl; set aside.
In heavy-bottom 4-quart saucepan, heat milk and 1 tsp salt to boiling on medium-high, stirring occasionally to prevent milk from scorching.
Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With slotted spoon, gently transfer curds from saucepan to lined strainer. Drain 3 minutes. Discard whey in bowl.
If not using right away, transfer ricotta to clean bowl, cover, and refrigerate up to 1 week.

Fettuccine Carbonara with Fried Eggs

This was a nice change from spaghetti. I used regular bacon and broccoli and left out the fried eggs.

Bon Appetit, January 2009
4 Servings

8 large eggs (or 4 without the fried eggs)
2/3 c. grated Parmesan cheese
1/3 c. grated Pecorino Romano cheese
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
4 oz thinly sliced pancetta (Italian bacon), finely chopped
12 oz. egg fettuccine
1 medium bunch broccoli rabe (rapini) cut into 1/2 inch pieces

Whisk 4 eggs, both cheese, garlic, and 1/2 tsp pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 c. cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 c. hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.
Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.
Top pasta with eggs and serve.

Overnight Pizza Dough

This was so good. Much better than Friday Night Pizza. The dough was really thin and the cornmeal on the bottom added to it. You do have to plan ahead because you have to start the "sponge" the night before and then make the dough the next morning. This makes 8 personal size 9-inch pizzas but you can only cook 2 at a time. Next time, I might try to make 2 large pizzas instead or make the two and cut them up and serve to every one while the next 2 are baking . We ate 4 pizzas, and I put the other 4 rounds of dough in the refrigerator to have another night. We'll see if that works. Choose your favorite toppings.

Bon Appetit, April 2009
8 Servings

Sponge
1 c. lukewarm water (110-115 F)
1 envelope active dry yeast, divided
1 c. all purpose flour, divided

Dough
1 1/2 c. lukewarm water
2 tsp fine sea salt (I used regular)
1 envelope active dry yeast
6 c. (or more) all purpose flour
Olive oil
Yellow cornmeal
Sauces and toppings

Special Equipment
Pizza Stone (I used baking sheets)

Sponge: Place 1 c. lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 tsp yeast (reserve remaining yeast for dough) and 1/4 tsp flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).

Dough: Add 1 1/2 c. lukewarm water, 2 tsp salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 c. at a time, beating with dough hook to blend after each addition (I used a whisk). Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occasionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball.
Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).
About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16 inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 1 1/4 hours.
If using pizza stone, place in oven.
Preheat oven to 500 F for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.
If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.
Test-Kitchen Tip: To speed things up, you can bake two pizzas at the same time. To ensure even cooking, but sure to reverse the position of the baking sheets after 8 minutes. Baking 2 pizzas at once may take longer than 14 minutes.