grandmas sweet pickles

• 2 cups coarse salt
• 1 gallon fresh water
• 2 gallons sliced cucumbers
• 2 oz powdered alum
• 1/2 gallon white vinegar
• 1/2 tsp tumeric
• 5 lbs sugar

1. Dissolve salt in water.
2. Put cucumbers in salt water and soak for 7 days.
3. Wash cucumbers in cold water, then cover with fresh water plus powdered alum.
4. Drain well, return to crock.
5. Add vinegar and tumeric.
6. Let stand 24 hrs.
7. Drain off vinegar and return cucumber to crock.
8. Layer sugar and cucumbers and small amount of pickling spice.
9. After a few days, stir cucumber well to make sure all sugar is dissolved. Do not cook or seal
10. Pickles will keep for up to 1 year.

frog eye salad

This comes from our aunt once removed. "Frog eyes" are not in fact eyes of an amphibian, they are the eyes of a pastamonster.

• 1 box of acini de pepe
• 2 cans mandarin oranges (drain, save juice)
• 2 large cans of crushed pineapple (drain, save juice)
• 2 cups of minitinywini marshamellows
• 8 oz cool whip
• 2 packages of vanilla instant jello pudding (not made)

1. Mix the drained juices with the pudding
2. Fold in cool whip.
3. Then fold in remaining ingredients.
4. Serve room temperature or cool from the fridge later.

weeks family speghetti sauce

This sauce comes from Grandfather Weeks and is great with pasta or in the Week's Family Lasagna recipe.

• 2 lbs ground beef
• 46 oz tomato juice
• 12 oz tomato paste
• 1 small can tomato sauce
• 2 cloves garlic, minced
  
• 1 large onion, chopped
• 12 oz mushrooms, chopped
  
• olive oil
  
• oregano
• basil
• bay
• parsley
• salt and pepper

1. Brown the beef and garlic cooked in olive oil.
2. Add onion when meat is almost brown.
3. Bring juice, paste, sauce and seasonings to a boil in another pot.
4. Add drained meat to sauce and cover.
5. Simmer until thick, stirring frequently, generally 3 hours. Sauce will change colors and eventually become bronze).
   

weeks family lasagna

This is only made properly with Grandfather Weeks' spaghetti sauce. The lasagna comes from Grandmother Weeks.

• 1 quart of Weeks Family Speghetti Sauce (1/2 the recipe)
• 5 oz mozzarella, sliced
  
• ricotta or cottage cheese
• parmesan cheese (just enough to shake over the top)
  
• 9 pieces of lasagna

1. Heat spaghetti sauce.
   
2. Cook lasagna as directed and drain.
3. In rectangle dish wide enough for 3 lasagna noodles, spread a couple of spoonfuls of spaghetti sauce.
   
4. Then alternate layers of lasagne, sauce, ricotta, mozzarella, and parmesan.
5. Bake at 350 for 40-0 minutes until lightly browned and bubbling.
6. Allow to stand abut 15 minutes before serving.
   

linda's thin crisp sugar cookies

These are great plain with coffee or tea, or with a chocolate spread across the top.

• 1/2 c butter
• 1 1/2 c sugar
• 2 eggs
• 2 tsp vanilla
• 2 tsp nutmeg
• 3 1/2 c flour

1. Cream the butter and sugar.
2. Add eggs and vanilla and blend well into the sugar mixture.
3. Shape into 2 rolls on foil or wax paper.
4. Chill 1 hour then cut into very thin slices.
5. Bake at 400 for 8-10 minutes (depends on thickness of slices).

dad's scones

• 1 3/4 c all purpose flour
• 4 tbs sugar
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 1/3 c butter
• 1 c dried cranberries
• 1 egg, beaten
• 4-6 tsp buttermilk

1. Preheat oven to 400.
2. Mix dry ingredients. Cut in butter.
3. Add cranberries.
4. Beat in buttermilk.
5. Turn dough onto lightly floured surface and knead lightly 10 minutes.
6. Divide dough into 2 parts and roll each into circles about 1/2 inch thick. Cut into 4 wedges.
7. Place on ungreased cookie sheet and brush tops with butter.
8. Bake 20 minutes, immediately remove from cookie sheet to cool.

beer bread

Clearly this recipe is from the 70s, because it calls for Erlanger beer (appearantly a Stroh Brewery microbrew). The bread really does taste somewhat like the beer, so the stronger the beer, the more flavor in the bread.

• 3 c self-rising flour
• 3 tablespoon sugar
• 12 oz beer
• melted butter

1. Preheat oven to 375.
   
2. Mix all ingredients.
3. Turn into greased 9x3x3 loaf pan.
4. Bake 20-2 minutes and drizzle with butter before serving.
   

granny's bourbon balls

• 1/2 lb vanilla waffers
• 1 c powdered sugar
• 1/2 c light corn syrup (Karo)
• 1/4 c bourbon
• 1 c chopped pecans

1. Crumble vanilla waffers. Add sugar, Karo, bourbon, and pecans.
2. Coat hands with sugar and roll into 1 inch balls and roll in the sugar.
3. Let dry at least an hour and roll again in the sugar.
   

cream cheese pie

I refused to like pecan or pumpkin pie as a child, so for the holiday's my mom made this pie for me. I loved the blueberry pie filling.

• 6 oz graham cracker pie crust
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk
• 1/3 c lemon juice
• 1 tsp vanilla
• 21 oz fruit pie filling

1. Let cream cheese soften to room temperature and beat until light and fluffy.
2. Slowly add milk, beating until smooth.
3. Stir in lemon juice and vanilla until well mixed.
4. Pour mixture into crust and chill for 3 hours at least.
5. Serve with pie filling on top.
   

chocolate covered cherries

from aunt sheila

• 8 c powdered sugar
• 1 c butter
• 1 small jar maraschino cherries
• toothpicks
• 12 oz semisweet chocolate
• 1/4

1. Cream butter until very fluffy, then add sugar and mix until it reaches very thick consistency.
2. Drain cherries and wrap with white mixture.
3. Place on wax paper with toothpicks in each cherry. Freeze.
4. Melt chocolate and parafin in double broiler (or in a bowl over boiling water).
5. Dip cherries into the chocolate and return to wax paper.
6. Keep cool.
   

grandma's hushpuppies

I don't think I've ever actually dropped something into boiling oil, and I'm not sure when I will get around to trying this recipe, but Grandma certainly made these and they are delicious.

• 1 c cornmeal
• 1/2 c flour
• 1 egg
• 1/2 c chopped onions
• 1/2 to 2 c buttermilk

1. Combine ingredients, adding buttermilk until the mixture is thick and lumpy but creamy.
2. Let set in refrigerator for 20 minutes.
3. Heat oil on stovetop, and drop spoonfuls into oil. Drain before serving.

mom's lasagna

• 1 lb ground beef
• 3/4 tsp salt
• 1/2 lb canned whole tomatoes
• 6 oz tomato paste
• 5 oz lasagna
• 1 egg
• 1 1/2 c cottage cheese
• 1/2 c parmesan
• 1/4 tsp pepper
• 1/2 lb mozzarella

1. Brown meat slowly, spoon off excess fat.
2. Add next 5 ingredients and simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in large amount of boiling, salted water until tender.
4. Beat egg and add remaining ingredients excet mozzarella.
5. Layer 1/2 the noodles in 13x9x2 dish to cover the bottom.
6. Layer with 1/2 the cottage cheese.
7. Layer with 1/2 the mozzarella.
8. Layer with 1/2 the meat sauce.
9. Repeat steps 5-8.
10. Back at 375 for 30 minutes. Let stand 10 minutes before serving.

mom's microwave cake

This recipe is so easy, and growing up we had a special Tupperware(R) dish to cook this in -- it was of course all the range.... Tupperware AND a microwave?! Must be fancy =). You can make this is any 2 qt. dish.

• 2 cans pie filling (blueberry, cherry or peach are family favorites)
• 1 yellow or white cake mix
• 1 stick butter, melted
• 1/2 c pecans, chopped

1. Layer the following in a 2 qt dish:
• pie filling on the bottom, then
  
• 1/2 package of cake mix
  
• pie filling
  
• remaining cake mix
  
• melted butter
  
• pecans
  
2. Cook on high in microwave with lid, for 15 minutes.

mom's pecan pie

• 2 eggs, beaten
• 1 c white corn syrup
• 1/2 c brown sugar
• 3 tsp flour
• 1 c chopped pecans
• unbaked pie shell

1. Preheat oven to 375.
2. Combine all ingredients and pour into shell.
3. Back 40-0 minutes.

praline bars

from Granny's kitchen

• 1 stick butter
• 1 stick margarine
• 1/2 c sugar
• Keebler graham crackers
• chopped pecans

1. Preheat oven to 350.
2. Simmer butter, margarine and sugar for 2 minutes.
3. Line flat dish with crackers, and pour mixture over the crackers.
4. Sprinkle top with pecans.
5. Bake for 8 minutes.

rice krispy treats

I can't imagine that anyone out there does NOT have this recipe (and I'm sure it's still printed on the outside of the cereal box) but this is definitely a childhood favorite.

• 1/4 c butter
• 10 oz marshmallows
• 6 c Rice Krispies

1. Melt butter in large pot over low heat.
2. Add marshmallows and stir until completely melted. Remove from heat.
3. Add krispies and stir until well coated.
4. Pour into a buttered flat dish and pat down. Cut when cooled.

christmas 2008 dinner menu

This is the very first time that I am cooking a Christmas dinner! I am so excited and have been cooking all day, and it's only Christmas Eve. And yes, there are only two of us eating this, but hey, it's Christmas! Here's what's on tap:

• Mrs. Gage's Leek and Jerusalem Artichoke Soup
• Homemade Buttery Dinner Rolls
• NY Strip from the fabulous Del Ray butcher "Let's Meat on the Avenue"
• Baked carnival squash with apples, raisins and honey (recipe to be created)
• Baked Cauliflower
• Fresh Green Bean Casserole (not your traditional condensed soup variety)
• Apple pie (yes, a homemade crust), with a slice of Lamb Chopper (cheddar-like cheese) from the yet-again fabulous "Cheesetique" in Del Ray.
  

Notes about this menu:

• You can make the rolls, bread, pie, and soup a day ahead. Just puree the soup the day of.
• Apple pie with a slice of cheddar is a mid-atlantic and northeastern tradition.
• You can eyeball the cauliflower dish and make it down to size if you aren't serving a lot of people.

dad's holiday wine cake

My dad makes about 5-10 of these every Christmas to give to friends, take to parties and share with us. Delicious.

for the cake

• box of Ducan Hines Deluxe yellow cake mix
  
• 1 box french vanilla pudding mix
  
• 4 eggs
  
• 1/4 cup sugar
  
• 1 tsp cinnamon
  
• 1/2 cup water
  
• 1/2 cup white wine
  
• 3/4 cup vegetable oil
  
• 1 cup chipped pecans
  

1. Preheat oven to 350.
2. Grease a bunt cake pan and put the chopped pecans in the bottom.
3. Mix remaining ingredients (if using mixer, on medium speed) until well blended. 
4. Pour into cake pan over pecans.
5. Bake for 1 hour.

for the glaze

• 1/2 cup sugar
  
• 1/2 cup white wine
  
• 1/2 stick butter 

1. Combine all ingredients in a sauce pan and bring to a boil.
2. Thicken and cool a bit before covering cooled cake.

mom's christmas quiche

This is the recipe my mom used every year to make a quiche early Christmas morning. The only thing about it that is particularly "christmasy" is that this is when she baked it, and that it contains nutmeg, one of my favorite christmas scents. My sister and I always had it with a coke, from a glass bottle (because those are more fun).

• 5 strips cooked bacon
• 1/2 cup diced swiss cheese
• 1/4 cup diced ham
• 1 1/2 cup light cream
• 1/4 tsp white pepper
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 4 eggs
• 9" pie/quiche shell
  

1. Preheat oven to 350.
2. Whisk the eggs and spices, then mix in the remaining ingredients.
3. Pour into pie shell (some come in dish, some go into a pie dish).
4. Bake for 50 min.
   
5. Let sit 10 min before serving.

butter bean soup with mushrooms and wild rice

Susan V. does it again. Made this for dinner tonight and it was fabulous. I didn't have the soy sauce on hand so I used 1/2 tbsp of Worcheschire sauce, which gave it a nice hidden tangy flavor. I used a combination of button and portobello mushrooms because it was cheaper at the grocery store, and I used the butter beans, not lima beans.

• 2 medium onions, diced
  
• 2 ribs celery, diced
  
• 4 cloves garlic, minced
  
• 6 cups water
  
• 1 pound speckled butter beans or Fordhook lima beans, fresh or frozen
  
• 6 ounces baby portobello mushrooms, sliced
  
• 1/4 cup wild rice
  
• 1 teaspoon thyme
  
• 1 teaspoon dried rosemary, crushed, or 2 tsp. minced fresh rosemary
  
• 1/2 teaspoon sage
  
• 1-2 teaspoons salt (to taste)
  
• 1/4 teaspoon black pepper
  
• 1 teaspoon soy sauce (see note above)

Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.

Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes. If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.

Full credit to the Fat Free Vegan Kitchen (picture and nutritional information on her blog).

baked cauliflower

I just saw this on Bobby Flay's TV show... added some things to make it spicy.

• head of cauliflower, florets broken apart
• 1 c heavy cream
• 1 c cheddar cheese
• 1/2 c parmesan cheese
• 1/4 goat cheese
• salt and pepper
• dash of cayenne pepper

1. Preheat oven to 400.
2. Put cauliflower florets in an ovenware dish.
3. Coat the top with the cream. Add the cheddar and parmesan, salt, pepper and cayenne.
4. Toss together to combine.
5. Top with crumble/chunk of goat cheese
6. Bake for 30 minutes.

angel biscuits

Found this recipe in my mom's old cookbook from the Army Wives Club Cookbook - Class of 77. It was her contribution to the book.

• 1 package yeast
• 2 tablespoons lukewarm water
• 1 tsp baking soda
• 4 tablespoons sugar
• 1 tsp salt
• 1 c shortening
• 1 c buttermilk
• 5 to 5 1/2 c flour

1. Preheat oven to 400.
   
2. Dissolve yeast in water.
3. Sift dry ingredients together.
4. Cut in shortening.
5. Add yeast and buttermilk to dry mixture.
6. Knead enough to hold together.
7. Roll dough to 1/2 - 3/4 inch thickness. Cut with biscuit cutter.
8. Bake for 20 minutes. Makes 28 biscuits.

Can be frozen before baking. If so, place frozen dough on cookie sheet and increase baking time by 5 - 10 minutes.

sugar cookies

For some reason, mom loved to make sugar cookies for the holidays. We must have decorated them as kids but I don't remember.

• 1 c butter
• 2 eggs
• 1 c sugar
• 1/2 tsp vanilla
• 3 1/2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

1. Preheat oven to 400.
   
2. Cream butter and sugar until light and fluffy.
3. Blend in eggs and vanilla.
4. Add combined dry ingredients.
5. Mix well and chill.
6. Roll out dough on floured surface to 1/8 inch thickness. Cut with assorted cutters.
7. Place on ungreased sheets and sprinkle with sugar.
8. Bake 6-8 minutes. Bakes 6 dozen.

cream of chicken casserole

Another family friend recipe that uses "traditional" ingredients that I'd like to redux sometime into something fresher.

• 3 c cooked chicken
• 3 c cooked and chopped celery
• 3 c cooked rice
• 1 - 2 cans cream of chicken soup
• 1 small package slivered almonds
• 1 1/2 c cornflakes crumbles
• 1 stick melted butter
• 1 can water chestnuts, drained and sliced

1. Preheat oven to 325.
   
2. Combine first 4 ingredients and pour into greased 9x12 baking dish.
3. Mix almonds, cornflakes and butter, and coat the top of the chicken mixture.
4. Layer chestnuts on top.
5. Bake for 25 minutes.
   

asian slaw salad

This was provided by a family friend ages ago. It's not fancy but it is quick, easy and colorful as side dish.

for the dressing

• 3/4 c sugar
• 1/2 c seasoned rice vinegar
• 3/4 c olive oil
• 4 tablespoon light soy sauce
• dash of garlic powder

for the salad

• 2 bags of broccoli slaw (generally contains broccoli, carrots, cauliflower and more)
  
• 1 bunch green onions
• 1/2 c slivered almonds
• 2 tablespoons sunflower seeds
• 2 packages of Ramen noodles (uncooked; discard the spices included)

1. Whisk dressing in large mixing bowl.*
2. Add the remaining ingredients and toss thoroughly.
3. Best if served after chilling/setting for about 30 minutes.

* If preparing in advance, mix dressing into salad closer to when it is being served.

frozen key lime pie

for the crust

• 1 1/2 c graham cracker crumbs (10 crackers)
• 1/4 c sugar
• 6 tablespons unsalted butter, melted

for the filling

• 6 extra large egg yolks at room temperature*
• 1/4 c sugar
• 14 oz sweetened condensed milk
• 2 tablespoons grated lime zest
• 3/4 c freshly squeezed lime juice (4 - 5 limes)

for the topping

• 1 c (1/2 pint) cold heavy cream
• 1/4 c sugar
• 1/4 teaspoon pure vanilla extract
• thin lime wedges

1. Preheat oven to 350.
2. For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press into a 9 inch pyrex pie pan, making sure the sides and bottom are even thickness. Bake for 10 mins until firm and golden. Allow to cool completely.
3. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with paddle for 5 minutes until thick. With the mixer on medium speed, add the condensed milk, lme zest, and lime juice. Pour into the baked pie sheet and freeze.
4. For the topping, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk atachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pie decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

* Instead of raw eggs, you can combine the yolks with 1/2 c of the lime juice used in the recipe in a double broiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in lace of the raw eggs, remembering to add the remaining 1/4 juice to the filling mixture along with the milk and zest.

Credit Barefoot Contessa, 2002

shrimp gumbo

This recipe was my mother's, who made this after living in Louisiana twice. It is tomato based, not brown rue based as other gumbos I have eaten in New Orleans, so I'm not sure if this is her take on gumbo or another style of gumbo. But its great.

• 1 16oz bag of frozen cut okra
• 3 large onions
• 2 cloves garlic, chopped
• 1/2 tablespoon bacon fat or butter
• 1 bay leaf
• salt and pepper
• 1/2 teaspoon crushed red pepper (or more to taste)
  
• 1 lb stewed tomatoes
• 8 oz tomato sauce
• 2 c water
• 2 lbs frozen shrimp (or 3 cans chicken or leave this out for vegetarian style)

1. Combine all ingredients except shrimp (or chicken). Simmer 30 minutes over low heat.
2. Add shrimp or chicken. Simmer another 15 minutes.
   
3. Serve over rice. Makes 6 servings.
   

russian tea

This "tea" was made in my family for years in the south. Later I came to learn about "real tea" (that is, actually appreciate leaves of tea); nevertheless, this smells like Christmas and tastes like home.

• 1 c sugar
• 1 c tang (yes, orange powder goodness)
• 1 c powered lemonade mix
• 1/3 c instant tea
• 1/2 tsp ground cloves
• 1 tsp cinnamon
  

Mix all ingredients and store in an air-tight container. Add a tsp or two to a cup of boiling water per serving.

At some point I will find a substitute recipe with the same flavors but a variety of good teas and citrus peels.

texas millionaire or martha washington candies

My favorite sweet treat of the holidays. The Cupp/Swan family calls these candies 'texas millionaires' but the Weeks family calls these 'martha washingtons'. The exact same recipe in two families!

• 2 boxes/bags of powdered sugar
• 2 sticks of butter, melted
• 1 can sweetened condensed milk
• 2 c chopped pecans
• 1 1/2 c coconut
• 12 oz semisweet chocolate
• 1 cake parafin
• a few toothpicks or turkey skewers
  

1. Mix everything except parafin and chocolate in a bowl or mixer.
2. Roll 1/2 inch balls of mixture and place on waxed paper lined cookie sheets. Chill in freezer.
3. Melt chocolate and parafin in metal bowl over boiling water.
4. Using a toothpick in the sugar balls, dip them in the chocolate, return to cookie sheet, and return to freezer to set. Cover the toothpick whole with a drop of chocolate.
   
5. Can be stored in freezer or fridge; can sit out for a few hour before getting too soft.

Yields 100 balls.

cheese logs

This is one of three regular snacks that I make every Christmas season (see sausage balls and texas millionaires for the other family treats). This year I decided to stray from the family tradition of using velveeta... given that I like so close to the best cheesemonger ever, I just couldn't bring myself to buy fake cheese anymore. Their recommendation made it very reminescient to the original but just a bit better.

• 8 oz organic cream cheese
• 1 lg log of Silver Goat plain goat cheese (here is where you can use 1 small log of velveeta)
  
• 1 tablespoon of worchestire sauce
• 1/2 c chopped pecans
  
• dash of tobasco
• 3/4 c chili powder
• 1/4 c paprika
  
• cayenne pepper

1. Let the cheeses set out until soft.
2. Break the cheeses into small pieces, and throw the first 5 ingredients into a blender with the paddle attachment until all mixed up.
3. Place a sheet of wax/parchment paper on the counter. Roll handfuls of cheese mixture into logs about the width of a fist until all cheese mixture is rolled. (then you have to wash your hands.)
4. Sprinkle chili/cayenne mixture onto second sheet of wax paper. Roll logs through mixture until completely covered.
5. Store by rolling into wax paper covers (each log) and place into zip top bags.
   
6. Chill at least 3 hrs before eating. Serve on crackers (I prefer triscuits.)
   

peanut brittle

This is the peanut brittle that my Granny and mom made, usually around the holidays.

• 1/2 c sugar
• 1/2 c white corn syrup
• 1/2 c water
• 2 c raw peanuts
• 1 1/2 tsp baking soda
  

1. Grease a cookie sheet (with edges) very well and set aside.
   
2. Boil first three ingredients in sauce pan until syrup spins a thread.
3. Add the peanuts and cook until they are roasted and the syrup is yellow.
   
4. Remove from heat and add baking soda.
   
5. Stir and pour immediately on well greased cookie sheet.
   
6. Let cool then break apart.

sauce for beef filets

• 1/2 c tawny port
• 1/4 c red wine vinegar
• 1/2 tsp dijon mustard

After cooking filets on stove top, remove filets and set aside. De-glaze pan with port, whisk in other ingredients.

Credit Kitchen of Karen Gage.

leek and jerusalem artichoke soup

This recipe came from Karen's Gage's mother who made this for special meals.

• 3 large leeks
• 2 tsp olive oil
• 2 c chopped onion
• 1/2 c chopped celery
• 1 clove garlic, chopped
• 1 lb jerusalem artichokes
• 3 10 1/2 oz low sodium chicken broth
• 1/2 tsp salt
• 1/2 tsp dried tarragon
• 1/8 tsp black pepper
• plain yogurt for topping
• chopped green onion for topping

1. Remove roots, outer leaves and tops of leeks. Rinse and chop vegetables.
   
2. Coat pan with cooking spray and oil on low to medium heat until hot. Add leeks, onion, celery and garlic. Saute 10 mins.
3. Add Jerusalem artichokes and saute 1 minute.
4. Add broth, tarragon and pepper.
   
5. Bring to boil, cover, reduce heat and simmer 30 mins.
6. Puree in blender.

Serve topped with yogurt and chopped green onions.

buttery dinner rolls

I found these online while searching for the final holiday meal addition. There are lots of delicious tasting, but I always like homemade better for special meals.

• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk, scalded
• 1/4 cup (1/2 stick) butter
• 1 package active dry yeast
• 1/3 cup warm water
• 1 egg, beaten
• About 4 1/2 to 5 cups all-purpose flour
• 2 tablespoons melted butter

1. Stir sugar, salt, and butter into milk; cool to lukewarm.
   
2. Place warm water in a large mixing bowl. Sprinkle with yeast and stir to dissolve.
   
3. Add warm milk mixture and egg; blend well.
   
4. Stir in 2 to 3 cups flour and beat with a wooden spoon until smooth.
   
5. Mix in additional flour about 1/2 cup at a time until a soft dough forms.The dough should be soft and sticky but not stick to the sides of the bowl.
   
6. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7. Place dough in a large greased bowl, turning to cover dough with grease. Cover with damp towel and let rise in a warm, draft-free area until doubled in bulk, about 45 minutes to one hour.
   
8. Punch down dough.
   
9. Shape into rolls (1 1/2-inch balls) and place in two greased 8- or 9-inch cake pans or on a large baking sheet about 1/2 inch apart.
   
10. Cover with damp towel. Let rise until doubled in bulk, about 30 minutes.
11. Preheat oven to 400 degrees.
    
12. Brush rolls with melted butter and bake 15 minutes or until tops are golden brown. Serve hot. Makes about 24 rolls.

Credit American Profile.

mulled wine

1 navel orange
4 cups apple juice
2 tablespoons honey
1 2-inch piece fresh ginger, thinly sliced
6 whole allspice berries
10 cinnamon sticks
1 bottle dry red wine

Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.)

In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks.

Tip: For an extra touch, spike it with a splash of Cointreau. Add 1/4 cup Cointreau or some other orange-flavored liqueur to the pot.

Yield: Makes 8 drinks

NUTRITION PER SERVING
CALORIES 151; FAT 0g (sat 0g); CHOLESTEROL 0mg; CARBOHYDRATE 22g; CALORIES FROM FAT 0%; SODIUM 4mg; PROTEIN 0g; FIBER 0g; SUGAR 18g

vegetable stew

• 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
• 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
• 1 large onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 14-ounce can diced tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 zucchini, cut into 1/2-inch slices
• 1 16-ounce can chickpeas, drained
  

1. Combine all the ingredients except the zucchini and chickpeas in a heavy, covered saucepan, adding an additional 3 cups of chicken or vegetable broth.
   

2. Cook over medium heat for 30 minutes.
   

3. Add the zucchini and beans during the last 10 minutes of cooking.

Makes 6 servings

CALORIES 136(0% from fat); FAT 1g (sat 0g); CHOLESTEROL 0mg; CALCIUM 96mg; CARBOHYDRATE 28g; SODIUM 1332mg; PROTEIN 5mg; FIBER 6g; IRON 1mg

Credit Real Simple Online

white bean, kale, and roasted vegetable soup

• Nonstick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges (or buy the bag of frozen cubes of squash!)
  
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15-ounce can Great Northern beans, drained
• dash of cayenne pepper (optional)
  

1. Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
2. Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside.
   
3. Peel garlic cloves; place in processor.
   
4. Add tomatoes and onion; puree until almost smooth.
   
5. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits.
   
6. Transfer broth and vegetable puree to large pot.
   
7. Add 5 1/2 cups broth, kale, thyme, bay leaf and optional cayenne (for a kick) to pot; bring to boil.
   
8. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Credit Bon Appétit magazine, Jan 2000

crème de marscapone aux fraises (strawberries marscapone)

This is one of those things that is super impressive to guests, tastes fantastic, goes with anything, and is actually simple.

• 2 cups Marscapone Cheese
• 1 cup Strawberries
• 1/4 cup Granulated Sugar
• 3 tbsp. Milk
• 2 tsp. Balsamic Vinegar
• 2 tbsp. Honey
• 1 Lemon

1. In a bowl, stir the marscapone, sugar, and milk together.
2. Shred a little bit of the lemon rind, and stir it into the marscapone mixture.
3. Cut strawberries into quarters. Mix together the honey and vinegar.
4. In individual serving dishes or glasses, layer alternately the marscapone followed by a layer of strawberries. Repeat until finished. Then pour a little honey and vinegar sauce over the top.

Credit Famous French Desserts.

skillet gardners pie

• 2 pounds Yukon gold or red potatoes
• 1/2 cup soy milk
• salt and pepper, to taste
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced, leaves minced and reserved
• 8 ounces mushrooms, diced
• 2 cups fat-free vegetable broth
• 16 ounces kidney beans, cooked
• 2 cups green beans, cut in 1" pieces
• 1 1/2 teaspoons thyme
• 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• 1/4 teaspoon sage
• 2 cups baby spinach leaves, packed
• 1 tablespoon cornstarch
• 2 tablespoons water (or veg. broth)
• extra rosemary for garnish

1. Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
2. While the potatoes are cooking, make the "pie." Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
3. Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
4. Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Full credit to the Fat Free Vegan Kitchen(picture and nutritional information on her blog).

chicken and herbs salad on a baguette

• 1 large chicken breast
• 3/4 c chopped parsley
• 3/4 c chopped cilantro
• 2 1/2 tbsp mayo
• "squirt" of mustard
• 1/2 lemon
• kosher salt
• black pepper
• baguette

1. Cook chicken breast in skillet on stove top seasoned with salt and pepper. Let cool. Chop into easy bite size pieces.
2. Add chicken and the rest of the ingredients and stir well.3. Top slices of baguette. Serves 2.
   

I made this up based on left overs from the Fine Cooking Fresh mag's "Grilled Chicken with Fresh Herbs and Farfalle" recipe.

strawberry cupcakes (or muffins?)

Although these are listed as cupcakes, the fresh fruit gave all of my coworkers an excuse to call them muffins and eat them at 9:30 in the morning!

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1 large egg
• 6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
• 1 tsp. vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/2 cup fresh strawberries, diced

Frosting:

• 2 Tbsp. butter, softened
• 1 cup powdered sugar
• 2 fresh strawberries, about 2 Tbsp. mashed

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.
   

Yield: 12 servings

Credit Cooking With Amy.

vegetable cassoulet

I love making this in individual serving bakeware dishes. The recipe feels like France in the winter.

• 2 tablespoons olive oil
• 2 zucchini, chopped
• 2 celery stalks, sliced
• 1 onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cloves garlic, sliced
• 1 can (14 ounces) diced tomatoes, drained
• 3 cups drained cannellini beans, liquid reserved
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 4 slices crusty whole-wheat toast

1. Heat oven to 400°F.
   
2. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes.
   
3. Mix in garlic and cook, stirring, another minute.
   
4. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish.
   
5. Bake until golden, about 30 minutes.
   
6. Remove bay leaves and serve warm with toast on the side.

Nutritional analysis per serving: 382 calories, 7.8 g fat (1 g saturated), 66 g carbs, 15.5 g fiber, 19.6 g protein

Credit Self Magazine Online.

quinoa and brussel sprouts (or quinoa and anything)

Quinoa (pronounced keen-wah) is one of our favorite additions to our diet this year, and it came from a recipe called International Quinoa Salad from the Fat Free Vegan Kitchen. She has pictures, a great recipe, and nutritional information on that post. We now generally just make quinoa with whatever vegetables were fresh at the market, but that salad is especially good because of the contrast provided by the peppers and the avacado that cools it down.

Since then, this is the most common recipe we eat, served on top of quinoa:

• 1 tbsp grapeseed oil (you can use olive oil but grapeseed has a lighter flavor)
• 2 cloves garlic
• 3 medium carrots, chopped
• 1 lb fresh brussel sprouts (I guess you can use frozen but I don't like the taste)
• 1/2 c frozen, canned or fresh corn
• 1/2 c frozen, cubed butternut squash (if you cannot find this frozen, you should roast it before mixing with this recipe)
• 1 tbsp herbes du provence
• dash of cayenne
• salt and pepper to taste

1. Chop the garlic and saute in the oil on medium heat.
2. Add carrots and saute until they start to get soft.
3. Add sprouts and corn; saute until they start to get soft.
4. Add squash and remaining seasonings. Cook until all vegetables are brightly colored and squash is cooked through. Do not overcook or the sprouts will get soggy or bitter.
5. Serve over quinoa.

carrot spice muffins

Dry ingredients:

• 1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
• 1/4 cup natural sugar
• 1 tablespoon ground flax seed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/2 teaspoon salt

Wet ingredients:

• 1/3 cup agave nectar
• 1/3 cup unsweetened apple sauce
• 1/2 cup soy yogurt*
• 1/4 cup water
• 1 teaspoon vanilla
• 1 1/2 cup shredded carrots (about 3)
• 1/4 cup raisins

Optional topping: Vanilla sugar

1. Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)
2. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
3. Spoon the batter into the muffin cups--it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

*People sensitive to soy may try substituting rice milk or other non-dairy milk.


Full credit to Fat Free Vegan Kitchen, which includes nutritional information and pictures.

my favorite chicken tortellini soup

The "about this blog" describes that I hate to repeat recipes, but this one has gotten its full usage out of me. I make this many times during the cold months, and it is so easy to make and give to someone who is sick too.

• 1 3.5-4 lbs chicken (or 3 cans of chicken if you are as impatient/busy as me)
• 6 cups low sodium chicken broth
• 2 carrots, cut into thin rounds
• 1/2 bunch of Swiss Chard, cut crosswise into 1" strips (kale also works if chard is not available)
  
• 1 8-9 oz package of tortellini, preferably vegetable (we like the cheese and the mushroom)
  
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 c (1 oz) grated Parmesan (optional, for topping)

If using whole chicken, poach first (30-45 minutes of additional time):

1. Rinse the chicken pieces and remove the skin.
2. Place them in a large saucepan
   
3. Add the broth and 2 cups water and bring to a boil
4. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes
5. Skim any foam that rises to the surface
6. Transfer chicken to a plate and let cool
7. Shred the meat and discard the bones

For the soup:

1. Strain the broth (or start with the broth) and return it to saucepan and bring to boil
2. Add carrots, chard, tortellini, salt and pepper. Simmer according to pasta package instructions.
3. When the tortellini are done, add the chicken and heat for 3 minutes. (If using canned chicken, strain water first.)
4. Sprinkle Parmesan on top of served bowls of soup.

Credit Real Simple magazine, Feb 2006.

pasta with tuna and black olive vinaigrette

This is great for a summer weekend lunch.

• 12 oz whole wheat rigatoni or penne
• 1/2 cup EVOO
• 2 cloves garlic, finely chopped
• 1 tbsp capers - rinsed, drained and chopped
• 1/2 cup kalamata olives, pitted and roughly chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 2 6-oz cans tuna, drained

1. Cook the pasta according to directions.
   
2. Meanwhile, heat 3 tbsp oil in large skillet over medium low heat.
3. Add garlic and cook until softened, about 2 minutes
4. Add capers and olives and cook for 3 minutes
5. Stir in the parsley and cook until wilted, about 1 minute.
6. Remove from heat.
7. Add lemon juice, pepper, and remaining oil.
8. Top pasta with this mixture per serving.

Credit Real Simple magazine, Aug 2006

grandma's chicken and dressing

This recipe is one of the few things I've gotten my Grandma to spell out in recipe form, since it's all in her head. It's not especially healthy, but it is so darn good.

• whole chicken and reserved chicken broth
• large skillet of cornbread prepared and torn into pieces
• 6 slices of white bread, torn into pieces
• 2 tbsp pork sausage seasoning
• 1 cup celery, chopped
• 1 cup onion, diced
• 4 eggs, boiled and chopped

1. Remove bones and skin of chicken, and poach
2. Tear into bite size pieces and reserve the broth
   
3. Combine cornbread and white bread in large casserole dish
4. Add pork sausage seasoning and mix
5. Pour reserved broth over mixture until slightly soupy
6. Saute celery and onions
7. Add celery, onions, and eggs to mixture
8. Add chicken to mixture, and then continue to add broth until consistency is no longer stiff
9. Bake at 400 degrees for about 30-40 minutes

pumpkin cream sandwiches

Our family loves, loves, loves these little treats.

• 3 tbsp unsalted butter, room temperature
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 tsp pure vanilla extract
• 1 large egg
• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp kosher salt
• 2/3 cup cream cheese, room temperature
• 1/4 cup heavy cream
• 1/4 cup confectioner's sugar

1. Heat oven to 375
2. Beat the butter and 2 sugars in electric mixer with paddle attachment until smooth. Add the pumpkin, vanilla and egg and beat until combined.
3. Combine the flour, baking powder, baking soda, spice, and salt in a medium bowl. Slowly add this mixture to the sugar and butter and beat on medium low speed until fluffy and incorporated
4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment or foil lined baking sheets.
5. Bake until puffed and cooked through, about 10 minutes, let cool for 5 minutes.
6. Clean the mixer, and as the cookies bake, beat the cream cheese and the confectioners sugar until smooth and spreadable.
7. Spread the flat sides of half the cookies with the cream. Top with remaining cookies.

Credit Real Simple magazine, Nov 2006.

winter lentil soup

• 4 leeks, white and light green parts only
• 1 bunch kale
• 1 tbsp olive oil
• 1 28-oz can whole tomotoes, drained
• 6 cups water
• 2 sweet potatoes, peeled and cut into 1/2" dice
• 1/2 cup brown lentils
• 1 tbsp fresh thyme leaves
• 2 tsp kosher salt
• 1/4 tsp black pepper
• 12 fresh basil leaves (optional)
• 1/4 cup parmesan (optional)

1. Slice each leek in half lengthwise, then slice each half into 1/4" think half moons (about 2 cups)
2. Place in large bowl of cold water and swish to remove dirt. Drain and pat dry
3. Remove the stems from the kale, then stack the leaves on top of one another and slice them crosswise into 1/2" wide strips (about 3 cups)
4. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes.
5. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
6. Add the water and bring to a boil.
7. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil.
8. Simmer until the lentils are tender, about 30 minutes.
9. Sprinkle parm on bowls of soup if desired.

Credit Real Simple magazine, Mar 2006

mushroom and barley soup

• 1 cup barley
• 1 1/2 tbsp olive oil
• 2 medium yellow onions, diced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large carrot, diced
• 2 celery stalks, diced
• 20 oz button mushrooms, sliced
• 5 cups low-sodium chicken broth
• 2 bay leaves
• 8 springs fresh thyme

1. In medium pan, bring the barly and 4 cups of water to boil. Cover, reduce heat to medium low and simmer until tender, 30-40 minutes.
2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5-7 minutes.
3. Add the carrot and celery and cook, covered for 6 more minutes.
4. Add the mushrooms, increase heat to med-high, and cook, covered until they release their juices, about 4 minutes.
5. Add the broth, bay and thyme and simmer, uncovered for 10 minutes.
6. Stir in the cooked barley and cook for 5 more minutes.
7. Remove and discard the bay leaves.

Credit Real Simple magazine, Nov 2005.

apple pie

Pie making utensils required:

• 1 Mixing Bowl
• Rolling pin
• Knife
• Measuring spoons
• Measuring Cups
• Dough Blender (in picture, I know, it sounds electric, but it isn't)
• Cutting Board
• 9 inch Pie Pan (smaller is ok, but no bigger)

Pie Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons butter
• 6 tablespoons shortening
• 6 to 8 tablespoons ice water
• hint: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.

1. Warm the butter in the microwave until it is soft, but not melted.
2. Mix in a large bowl the flour, salt and sugar.
3. Then cut in using the dough blender the butter, shortening and ice water.
4. Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.
   

Apple Pie Filling

• 5 Tart Peeled Apples
• 1 Cup Sugar
• 2 Tablespoons Flour
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Salt
• 1 Tablespoon Vinegar
• 1 Tablespoon Lemon Juice

1. Peel and slice apples.
2. Soak them in water with a tablespoon of lemon juice. This will prevent the first apple cut from.
3. Mix remaining ingredients for filling with apple slices.
   

Assembly

1. Now that your pie crust has had plenty of time to cool, divide it into two, equal halves. Note: it's best to roll out both halves before placing into the pie pan, in case one is a bit larger than the other - bigger on the bottom.
2. Roll one of the balls of pie crust out until it is around 1/8th of an inch thick
3. Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
4. Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
5. Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.
6. Roll out the remaining pie dough and place it on top.
7. Create a pattern around the edge of the pie by using the back of a knife. hint: Poking holes in the top of a pie usually keeps it from overflowing, but I find that this pie does better without them.
8. Cut long strips of tinfoil and place them around the edge of the pie.This will prevent the crust's edge from burning while it bakes.
   
9. Remove the tinfoil about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge. For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.
10. Bake your pie at 400 degrees for 50-60 minutes. NOTE: unless you are really experienced in doing this, the pie filling will likely drip out of the pie pan while cooking and can burn badly on the bottom of the over (read: smoke filled kitchen). Keep a foil lined cooksheet on the oven tray beneath the pie and swap out the foil half way through cooking time to prevent burning from building up in the oven.
    

Credit My Home Cooking.

southern cornbread

My mom made cornbread just about every other night for dinner when I was growing up, but I never learned the trade just like she made it. Dad makes some good cornbread too, but he "eyeballs" everything so this is a recipe that tastes pretty similar:

2-4 tablespoons shortening

2 cups Martha White self-rising cornmeal mix

2 eggs

1/4 sugar (to rise, not to sweeten)

1 cup buttermilk (or enough to make a creamy batter)

1. Preheat the oven to 400.
2. Put the shortening in a cast-iron skillet and place on medium heat or in the oven.
   
3. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter).
   
4. Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan.
   
5. Place back in the oven and bake for about 25 minutes, until the outer crust is golden brown.

barefoot contessa coconut cupcakes and cream cheese icing

I love barefoot contessa recipes. They aren't always the simplest of recipes but this is not difficult. I went searching for this one because I couldn't find which cookbook had it (it was not in mine).

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 large eggs
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon pure almond extract
• 1/2 cup buttermilk
• 1 7-ounce package flaked sweetened coconut, divided
  

1. Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
2. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.
3. Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
4. Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.
5. Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.
6. To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.

Cream-cheese Icing

• 2 3-ounce packages cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 2 1/2 cups sifted powdered sugar
• Remaining coconut

1. In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
2. Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.

vegetarian chili

I really enjoy this in the cold months. The key to making this enjoyable to eat is to not skimp on the chopping. The veggies need to be very small chopped, otherwise, you only get one or two per bite.

• 2 Tablespoons olive or canola oil
• 2 Tablespoons chili powder, mild or hot
• 2 teaspoons each ground cumin, dried thyme and dried oregano
• 2 cloves garlic, peeled and minced
• 1 medium onion, peeled and diced into 1/4-inch pieces, about 1 cup
• 2 medium carrots, peeled and diced into 1/4-inch pieces, about 1 1/2 cups
• 3 celery stalks, rinsed and diced into 1/2-inch pieces, about 1 1/2 cups
• 1 green bell pepper, rinsed, seeded and diced into 1/2-inch pieces, about 1 1/2 cups
• 1 chipotle pepper, in adobo sauce, finely chopped
• 2 Tablespoons tomato paste
• One 29-ounce can crushed tomatoes with juices
• One 29-ounce can diced tomatoes with juices
• Three 14 1/2-ounce cans black beans, rinsed well and drained
• One 14 1/2-ounce can white cannellini beans, rinsed well and drained
• One 29-ounce can red kidney beans, rinsed well and drained
• 1/2 cup uncooked instant brown rice
• 1 medium zucchini, rinsed and diced into 1/2-inch pieces, 1 generous cup

Optional
Chipotle chilis are more smoky than hot, but if you prefer less spice, rinse the sauce (which can be hot!) from the chili and remove the seeds (which also can be hot). Or use only half a chili pepper. Of course, the recipe works well even if you eliminate it completely.

1. Heat the oil in an 8-quart pot over medium-high heat. Add the spices, garlic, diced onion, carrots, celery, bell pepper and chipotle pepper. Stir frequently with a wooden spoon until onions are translucent, about 5–6 minutes.
2. Add the tomato paste, tomatoes with juices, beans and brown rice and bring to a boil, about 10 minutes. Stir gently from the bottom with a wooden spoon.
3. Reduce heat to low and simmer, covered, 30 minutes. Stir again gently and simmer, covered, for another 15 minutes.
4. Gently stir in the zucchini and simmer, covered, for another 15 minutes.
5. Let rest 20 minutes, uncovered, so flavors develop and chili cools slightly.

Serve with crusty bread.

fasolia soup (white beans and tomatoes)

• 1 lb. White Beans (I use cannelloni from the can, drained and rinsed)
  
• 1 cup canned or fresh tomatoes Tomatoes
• 1/2 cup tops, chopped Celery
• 2 finely chopped Onion
• 2 sprigs, chopped Parsley
• 3 small, diced Carrots
• 1/2 cup Olive Oil
• 1 1/2 teaspoon Salt
• Pepper

Combine all ingredients and cook gently for about an hour or until the beans and vegetables are tender.

Credit Greek Cuisine.

butternut squash apple soup

I love making this in the fall with local apples.

• 1 yellow onion, chopped
• 1 rib of celery, chopped
• I carrot, chopped
• 1 Tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped
• (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth if vegetarian)
• Pinches of nutmeg, cinnamon, salt and pepper

1. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes.
   
2. Add squash, apple, and broth. Bring to boil.
   
3. Simmer for 10 minutes or until squash is soft.
   
4. Puree. Add spices to taste.

Credit Elise on Simply Recipes

red velvet cupcakes with cream cheese icing

for the cake

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces water
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.

for the frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Blend ingredients together until smooth. Do not ice cupcakes until cool.


Credit Recipe Zaar

sausage balls

This holiday favorite of my mom's never gets old. The best part is that you can mix them all up, toss them in the freezer, and throw them in the oven when you are ready to use them. Great for when friends pop by around the holidays.

• 2 cups of Bisquick
• 2 cups of grated cheese (it is not as good with the kind of cheese that comes grated for you because it is covered in corn starch, which keeps it from binding)
  
• 1 pound ground sausage (I like the "natural" version from Jimmy Dean)
• few dashes of tobasco
  
• splash of water

1. Mix everything together. Its really best done with your hands; at first it seems that they will never combine, but just keep kneading and turning it over. After a few minutes it will all stick together and basically clean the sides of the bowl.
   
2. Roll into 1 inch balls.
   
3. You can store in the freezer between wax paper, or cook immediately for 25 minutes on 350 either on a cookie sheet or cast iron skillet.
   

beet salad with dressing

• 3 tbs. hazelnut, walnut, olive oil, or grapeseed oil
  
• 2 tbs. sherry vinegar (I used balsamic)
• 1 shallot, minced (about 2 tbs.)
• 1 1/2 tbs. honey
• 1 tbs. whole-grain mustard
• 8 oz cooked beets finely diced (about 1 cup)

1. Whisk together oil, vinegar, shallot, honey, and mustard in bowl.
   
2. Stir in beets and season with salt and pepper.

vegan green bean casserole

Another favorite from the fat-free vegan kitchen, although I adapted it a tiny bit to add some zing to the topping. This recipe makes me so happy because I love the old fashioned dish especially for the holidays, but I hate the old fashioned ingredients (condensed soup - yuck!). This tastes fresh and interesting.

Beans

• 2 quarts water
• 1 tablespoon table salt
• 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce

• 10 ounces mushrooms (combining various mushroom types adds interest)
• 3 cloves garlic, minced
• generous pinch cayenne pepper or Tony Sacherez seasoning
  
• Salt to taste
• Fresh pepper to taste
• 2 tablespoons flour
• 3/4 cup low sodium vegetable broth
  
• 1 tablespoon dry sherry
• 3/4 cup soy creamer or soy milk
  

1. Trim and discard the mushroom stems and chop the mushrooms into pieces.
   
2. Spray a non-stick pan with canola oil and heat it.
   
3. Add the mushrooms, garlic, cayenne, salt, and pepper.
4. Cook until mushrooms are very soft and exude their juices.
   
5. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens.
   
6. Add the soy creamer and simmer until thick, about 5 to 10 minutes.
   
7. Adjust the seasonings and stir in the beans.

Topping

• 1 slice dark pumpernickel bread
• 1/2 slice whole wheat bread
  
• 1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat - I totally agree with the author on this.)
• 1/8 teaspoon salt
• 1/16 teaspoon freshly ground black pepper
• 1 3-ounce can of French fried onions

1. Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
   
2. Pour into a bowl and add the onions.
   
3. Stir to combine.

To assemble:

1. Put the green beans into an oiled casserole dish and top with the onion mixture.
   
2. Bake at 425 F for about 15 minutes.
   
3. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Full credit to fat-free vegan kitchen, where you can also find nutritional information and pictures.

black-eyed pea gumbo

This recipe is from one of my favorite foodies online, the fat-free vegan kitchen. Compare this to my mom's full fat, Louisiana shrimp gumbo - very different but definitely from the same roots.

• 2 medium onions, diced
• 1 bell pepper (any color), chopped
• 2 ribs celery, chopped
• 1 tbsp. tomato paste
• 1 tbsp. minced garlic
• 4 cups vegetable broth, water, or a combination
• 2 15-ounce cans diced tomatoes
• 1 pound okra, tops removed and sliced
• 1 1/2 tsp. thyme
• 3 bay leaves
• 1/4 tsp. cayenne pepper
• 1/8 tsp. black pepper
• 1/4 tsp. garlic powder
• 1 tsp. oregano
• 1-2 tsp. chopped chipotle peppers (canned in adobo)
• 1/4 tsp. Liquid Smoke (optional)
• 2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
• salt to taste (optional)

*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.

1. Heat a large, non-stick stock pot or Dutch oven.
   
2. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes.
   
3. Add the bell pepper and celery, and cook for 3 more minutes.
   
4. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
5. Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes.
   
6. Add more water as needed--this will be thicker than a soup but still have a good amount of broth.
   
7. Serve over freshly cooked brown rice and add hot sauce at the table.

Full Credit to Fat Free Vegan Kitchen (her blog includes nutritional information and pictures).

zesty roasted edamame

• 1 bag of frozen shelled edamame (about 3 cups)
  
• 2 Tbsp. EEOV (I don't always use this much)
• 2 tsp. kosher salt
• 1 tsp. chili powder (or I use Tony Sacherez)
• 1/4 tsp. crushed red pepper
• 1/2 tsp. dried oregano leaves
• 1/2 tsp minced garlic (from the jar if in a hurry)
• 1/4 tsp ground cumin
  

1. Preheat oven to 375 degrees
2. In a large bowl combine all ingredients and toss to coat.
3. Put in a shallow dish or cookie sheet. Roast uncovered for 30-35 minutes (stirring once).
4. You can serve this hot as a vegetable side or cool and eat as a snack.

Credit the kitchen of Claudia Dierkes-Banks.

vegetable lasagna

Sorry, I found this in my inbox and do not have the credit for it. I certainly did not make this up. It's delicious. It takes awhile to make due to the large number of ingredients really, but it is not difficult.

Ingredients:

• 28-ounce (800g) can whole plum tomatoes
• 2 tablespoons (30g) tomato paste
• 4 cloves garlic
• 1 large sweet yellow onion
• 3 tablespoons olive oil
• 1 teaspoon dried fennel seed
• Dried red pepper flakes
• Salt
• Black pepper
• 1 bunch (about 1 pound) fresh spinach
• 1 small eggplant (white or purple)
• 1 zucchini
• 8 ounces white or brown mushrooms
• 1 green bell pepper
• 15-ounce tub ricotta cheese
• Nutmeg, freshly grated if possible
• 8 ounces mozarella cheese, fresh if available
• 2 ounces grated Parmigiano Reggiano cheese
• 1 pound lasagna pasta

Directions:

1. TOMATO SAUCE: In a large pot, add the plum tomatoes, tomato paste, and 1/2 cup water. Add 1/2 chopped onion, 2 chopped cloves of garlic, red pepper, salt and pepper, and fennel seeds. Cook on low heat for 15 minutes. After 15 minutes, using a wand blender, crush up the tomatoes. Continue on low heat for another 15 minutes.
2. VEGETABLES: While the sauce is simmering, prepare the vegetables. Clean the spinach leaves well, steam them just until they wilt and then let it cool. Set aside for later assembly. Meanwhile, make a simple ratatouille: Cut the unpeeled eggplant and the zucchini into 1/2-inch cubes, wash the mushrooms and cut them into thick slices, and chop the green pepper. Put the rest of the olive oil in a saute pan with the rest of the onions and garlic and cook until translucent. Add the eggplant, zucchini, mushrooms and green pepper and cook over medium heat until the vegetables soften a little. Stir the cooked vegetables into the simmering tomato sauce and check seasoning.
3. PASTA: Cook the pasta according to package directions, usually about 10 minutes. (Just before the pasta is done, reserve about 1/4 c of the pasta water.)
4. CHEESES: While the pasta is cooking, prepare the cheeses for use. Grate or cut up the the mozzarella into one bowl. Grate the the Parmigiano into another. Put the ricotta in a bowl and season to taste with freshly grated nutmeg. When the pasta is done, add the reserved pasta water to the ricotta and stir.
5. ASSEMBLY: Preheat oven to 375. Prepare the lasagna in a shallow 9-by-12-inch baking pan / casserole dish. Put just enough tomato/vegetable sauce into the pan to cover the bottom, and lay in four lasagna noodles. This should be just enough to cover the bottom, with the edges overlapping slightly. Spread about one-fourth of the remaining ratatouille over the noodles, then cover with about one-fourth of the ricotta and one-fourth of the mozzarella. (Precision is not important here - just eyeball the proportions with the idea that you'll need to split the ingredients among four layers.) Continue in the same way with layers of pasta, ratatouille, ricotta and mozzarella. When you're done, spread the spinach over the top and scatter the grated Parmigiano.
6. BAKING: Cover the pan tightly with aluminum foil and put in preheated oven. Bake for 25 minutes. Remove from the oven, remove foil, and let it cool and set up for 10 to 15 minutes before serving.

lentil and wild rice salad

• 1/4 cup lentils
• 1/4 cup wild rice
• 1 cup fresh spinach
• 1/2 cup sliced green bell pepper
• 1 scallion, sliced
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon black pepper

1. Separately, cook the lentils and wild rice according to the package directions.
2. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in steamer, cover, and steam until wilted, 1 to 2 minutes. Transfer to a plate.
3. Spoon the warm rice and lentils over the steamed spinach. Top with the bell pepper, scallion, oil, and black pepper.

Yield: Makes 1 serving

Credit Real Simple

vegetarian meatloaf

• 1 cup dried lentils
• 1/4 cup wheat germ
• 1 cup whole wheat breadcrumbs
• 1/2 cup cooked brown rice
• 1 small onion, minced
• 3/4 cup fat free egg substitute
• 1 teaspoon thyme
• 1 tablespoon reduced sodium soy sauce
• 4 tablespoons tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon Tabasco sauce

1. Place lentils in a small saucepan and cover with water. Cook over low heat for 1 1/2 hours or until tender.
   
2. Coarsely mash lentils and combine with remaining ingredients.
   
3. Pour mixture into a loaf pan sprayed with nonstick cooking spray.
   
4. Cover with foil and bake at 350 degrees for 45 minutes.
   
5. Remove foil and bake for another 15 minutes or until loaf is firm to the touch.

Makes 6 Servings

I rarely have nutrition info, but this came from what was once "24hourfitnessonline" which has ceased to exist or even have cached data on google.

Serving Size: 7 ounces
Nutrients per serving:
Calories: 296
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 0
Sodium: 360 mg
Carbohydrate: 49 grams
Protein: 17 grams
Dietary fiber: 13 grams

red sangria

This recipe came straight from the bartender at Jaleo's, in downtown DC. Funny story about ordering Sangria in Virginia -- you have to mix the spirits yourself if you can order it at all! The Washington Post covered this recently again, and the obscure 75-year-old ban still exists.

• 1 liter Gallo Burgundy Wine
• 1 1/2 cups Brandy
• 1/2 cup Triple Sec
• 1/4 cup simple syrup (you can add more or less depending on your taste)
• 2 apples, cored and cut into 1-inch pieces
• 1 pear, cored and cut into 1-inch pieces
• 1 orange, cut into 1 1/2 inch pieces

1. In a large pitcher, combine wine, brandy, triple sec, simple syrup, apples, pear and orange and mix well.
   
2. Refrigerate for at least 2 hours, up to 24 hours. The longer it sits, the stronger it will be.
   

fresh tomato salsa

• 3 medium tomatoes, roughly chopped
• 1⁄2 to 1 jalapeno, stemmed and minced with seeds
• 1⁄2 medium red onion, grated
• 1 teaspoon kosher salt
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• 1⁄2 cup chopped fresh cilantro, leaves and stems, divided

1. Toss the tomatoes with the jalapeno, onion, and the 1⁄2 teaspoon salt.
   
2. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
   
3. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.

Spinach Frittata

This is incredibly simple, and it is healthy, but I wouldn't want to eat the entire thing, and half of it doesn't really fill you up. It would be good to have with something else, like a bowl of fruit and yogurt.

• 1 cup fresh spinach
• 2 egg whites
• 1 egg yolk
• 1/8 teaspoon black pepper
• 3 tablespoons part-skim ricotta

1. Heat oven to 350° F.
2. Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in steamer, cover, and steam until the spinach is wilted, 1 to 2 minutes.
3. In a medium bowl, whisk together the egg whites, yolk, and pepper. Stir in the steamed spinach. Pour the mixture into a 6-inch nonstick ovenproof skillet. Top with spoonfuls of the ricotta and bake 12 to 15 minutes or until set.
4. Using a rubber spatula, slide the frittata onto a plate. Sprinkle with additional pepper (if desired).

Makes 1 serving.

Credit Real Simple Magazine Online.

chicken pot pie

• Cooked chicken meat from a whole fresh young chicken
• 1 16-oz. pkg. frozen mixed vegetables, thawed
• 1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup, undiluted
• ¼ tsp. dried thyme
• ¼ tsp. garlic powder
• Salt and pepper to taste
• 1 cup reduced-fat Bisquick® baking mix
• ½ cup skim milk
• 1 egg

1. In a large bowl, combine cooked chicken, vegetables, soup and spices.
   
2. Pour into an ungreased 2-qt. baking dish.
   
3. Combine baking mix, skim milk and egg; pour over chicken mixture.
   
4. Bake at 400°F for 30 minutes or until golden brown.

red velvet cupcakes with white chocolate peppermint icing

My absolute favorite thing to make is cupcakes. They are so bite-sized and yummy. While this doesn't really compare to Chicago Cupcakes, these turned out great.

Note: I used natural food coloring from strawberries (found at your local natural/organic food store) and it did give it a purplish-pinkish color instead of true red as most people expect this type of cake to be. But, sans gross chemicals.

• 24 paper liners for cupcake pans (2 1/2 -inch size)
• 1 package (18.25 ounces) plain German chocolate cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 bottle (1 ounce) red food coloring
• 3 large eggs
• 1 cup miniature semisweet chocolate

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.


2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.


3. Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
   Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)


4. Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips.


5. Place them on a wire rack to cool for 15 minutes before frosting.


6. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting (below). When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Let them set for 20 minutes before serving.

White Chocolate Peppermint Cream Cheese Frosting
*Preparation Time: 10 minutes*

• 6 ounces white chocolate, coarsely chopped
• 4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
• 4 tablespoons (1/2 stick) butter, at room temperature
• 1 teaspoon peppermint extract
• 2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.
3. Add the peppermint extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
4. Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!
5. Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to six months. Thaw the cupcakes overnight in the refrigerator before serving.
6. Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously.

Credit to Good Morning America who excerpted with permission from Cupcakes from the Cake Mix Doctor, by Anne Byrn, copyright ©2005 Anne Byrn.

white bean and roasted red pepper crostini

• 1 whole-wheat baguette, cut into 20 (1-inch-thick) slices
• 2 tablespoons extra-virgin olive oil, divided
• 1 large shallot, minced (2 tablespoons)
• 2 garlic cloves, minced
• 1 (16-ounce) can white beans, rinsed and drained
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped bottled roasted red bell pepper
• 2 tablespoons chopped fresh parsley (optional)

1. Preheat oven to 350°. Place baguette slices on baking sheet, and brush with 1 tablespoon of oil. Bake 10 minutes or until toasted.
2. While the bread is toasting, warm remaining 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add shallot and garlic; cook, stirring, 2 minutes. Add beans, and cook 2 minutes to warm through. Add salt and pepper. Mash about half the beans with a large fork.
3. Add chopped roasted red bell pepper to bean mixture. Allow to warm through, and remove from heat. Top crostini evenly with bean mixture; garnish with chopped parsley, if desired. Serve immediately.

Credit Health Magazine Online