Pumpkin Cheesecake Pie

There are many reasons I'm grateful to have married into my husband's family, and this pie is one of those reasons!  It has graced their Thanksgiving table for years, and it has now become a traditional part of our Thanksgiving feast.  While I am not a pumpkin pie lover, the cheesecake layer in this pumpkin pie changes everything.  Now I look forward to this delicious pie every year.

Pumpkin Cheesecake Pie
Ingredients:
1 unbaked pie crust
Cream cheese layer:
8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Pumpkin layer:
1 1/4 cup pumpkin
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Dash salt
1 cup evaporated milk
2 eggs

Directions:
1. Preheat oven to 350 degrees.  Put the pie crust into a 9-inch pie plate and trim and crimp the edges.

2. To make the cream cheese layer: Combine the cream cheese, sugar, and vanilla; beat with electric mixer until well mixed.  Add the egg and mix well.  Spread into the pie crust.

3. To make the pumpkin layer: (Rinse off beaters.)  Combine all ingredients and mix with electric mixer until well combined.  Slowly and carefully pour over the cream cheese filling so that all of the pumpkin mixture stays on top of the cheesecake layer.

4. Bake at 350 for 1 hour and 5 minutes or until the middle just slightly jiggles when shaken.  (If the pie crust edges start to brown too quickly, cover them with foil or a silicone pie shield.)  Cool completely.  Slice and top with whipped cream to serve.

Source: from my mother-in-law, Beth

No-Roll Sugar Cookies {with Eggnog Icing}

Cookie exchanges are one of my favorite types of gatherings during the holidays.  It gives me a reason to make cookies and I get to try everyone else's delicious creations.  This year a friend of mine brought some sugar cookies with eggnog icing to an exchange.  The cookie was buttery and tasty, and I loved the unique holiday flavor of eggnog in the icing.

But the best part about these cookies is that you can bake up some sugar cookies without having to chill and roll out dough.  I often like the idea of decorating cookies with my kids, but when it comes down to taking the time and effort to mix up dough, chill it, roll it, stamp out shapes with cookie cutters, and clean up all that mess....cookie decorating doesn't happen very often for us.  But if we can do without fun shapes and be happy just decorating round cookies, I may be able to swing cookie decorating a little more often with this recipe.  Some of the cookies deflated a bit, but some of them stayed thick and puffy.  While these cookies don't have quite the same texture and smooth surface of roll-out sugar cookies, it's sure nice to be able to bake sugar cookies without it taking hours.  My kids had a great time covering some of these with frosting and sprinkles, and I enjoyed drizzling some with eggnog icing.

No-Roll Sugar Cookies
Yield: about 30-35 cookies, depending how big you make them
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for rolling
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream

Directions:
1. Preheat oven to 350 degrees, with one rack in upper third and another rack in lower third.  In a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.

2. Using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 to 4 minutes.  Add egg and vanilla; beat well to combine.

3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth.  (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)

4. Line two baking sheets with silicone liners or parchment paper.  Roll dough into small to medium-size balls, then roll in sugar and place 2 inches apart on baking sheets.  Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets halfway through baking time.  Allow to cool 2 minutes on baking sheets, then transfer to a wire rack.

Source: from Everyday Food, April 2007 via www.marthastewart.com via my friend, Wendy

Eggnog Icing
Ingredients:
1 1/2 cups powdered sugar
1-2 tablespoons eggnog
1/4 teaspoon vanilla
Nutmeg to taste

Directions:
In a medium bowl, stir together powdered sugar and one scant tablespoon eggnog.  Stir in the vanilla.  Stir in additional eggnog until desired consistency is reached.  Add nutmeg to taste.  Drizzle over cooled cookies.

Source: from my friend, Wendy

Pear Pomegranate Salad

A friend of mine brought this delicious salad to a baby shower and then kindly sent the recipe along to me.  The recipe comes from the talented ladies at Our Best Bites.  I bought my very first pomegranate to make this salad and now I am quite enamored with the fruit.  The seeds are an absolutely gorgeous color.  And the longer I live the more convinced I become that candied pecans are a magical ingredient to give most any green salad a gourmet flair.

Pear Pomegranate Salad
Ingredients:
For the salad-
1/2 cup chopped pecans
1/4 cup sugar
10 oz spinach and spring mix (or one head romaine lettuce (chopped) mixed with 6 oz of baby spinach)
Seeds from one pomegranate (about 1 cup)
2 pears that are still a little firm, cubed or thinly sliced
4 oz crumbled feta cheese
Juice of 1 lime

For the Sweet Red Wine Vinaigrette-
1/2 cup red wine vinegar
1/2 cup sugar
1-2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup canola oil

1. Prepare a sheet of parchment paper or foil sprayed with nonstick cooking spray.

2. Combine pecans and sugar in a small nonstick skillet.  Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 10-15 minutes).  Quickly spread the nuts onto the parchment paper or foil and set aside to cool.

3. Toss together the spinach, spring mix (or lettuce, if using), pomegranate seeds, pears, and feta cheese.  Drizzle the lime juice over the top and toss again.  Stir in the cooled pecans.

4. To make the vinaigrette, combine the vinegar, sugar, garlic, salt and black pepper in a blender and process on high.  Lower the speed, and while the blender is running, add the oil in a steady stream.  Dressing may be stored in the refrigerator for 2-3 weeks.  Shake well before serving.

Source: slightly adapted from Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones  

Sweet Crescent Rolls

These rolls have been part of our Thanksgiving dinner for the last couple of years.  I love the texture and flavor when they are made with part white whole wheat flour, part all-purpose.  Since this makes quite a large batch it's nice to know these can be frozen either baked or unbaked.  It's been great to pull out unbaked frozen roll dough already shaped into cute little crescents on Thanksgiving morning and let them calmly hang out on the counter to thaw and rise while we work on other parts of the turkey day feast.

Ingredients:
1/2 cup warm water
2 scant tablespoons yeast
1 1/2 cups milk, lukewarm
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup butter (1 stick), very soft
6 1/2-7 cups flour (I like 4 cups white whole wheat, 2 1/2-3 cups all-purpose)
2 tablespoons vital wheat gluten, optional
3 tablespoons butter, melted

Directions:
1. Mix water and yeast in large mixing bowl or bowl of a stand mixer.  Stir until dissolved.  Add milk, sugar, salt, eggs, butter, 4 cups of flour and the vital wheat gluten, if using.  Mix until smooth.

2. Add additional flour until "tacky" to the touch.  Knead until smooth and elastic (about 5 minutes).  Transfer to a large greased bowl and cover.  Let rise until double in size (about 1 1/2 hours).

3.  Gently punch down to deflate.  Divide dough into 5 equal portions.  Roll each portion into a circle about 8 inches in diameter.  Cut into 8 wedges.  Brush with melted butter, then roll up each wedge into a crescent shape.

4.  Optional Freezing instructions: At this point the unbaked crescents can be put on a baking sheet lined with parchment, covered with a layer of plastic wrap and a layer of foil, and frozen.  When rolls are completely frozen, transfer to a large freezer bag.  About three hours before you want to bake the rolls, remove them from the freezer.  Place rolls on baking sheets (either greased or lined with parchment paper or silicone liners), cover with greased plastic wrap and allow to thaw and rise until about double.  Preheat oven to 375 degrees.  Bake for about 15 minutes or until golden brown.

5. Baking instructions: Preheat oven to 375 degrees.  Place on baking sheets (greased or lined with parchment paper or silicone lines) and cover with greased plastic wrap.  Allow to rise until double in size (about 45 minutes to 1 hour).  Bake for about 15 minutes or until golden brown.

Source: adapted slightly from food.com via my friend, Sandy B.

Pumpkin Steamer

Hot chocolate is my go-to hot drink in the winter, but sometimes it's fun to change things up a bit.  This pumpkin drink is so full of fall flavor.  It's a lot like a pumpkin pie in liquid form.  This was a great way to use some leftover pumpkin and sweetened condensed milk that were hanging out in my fridge after Thanksgiving.  I didn't have any gingersnap cookies, but if I had, they would have gone perfectly with this drink.

Pumpkin Steamer
Ingredients:
3 cups milk (2% or whole)
1 cup heavy cream
1/2 cup pumpkin puree
1/2 cup brown sugar
2 tablespoons sweetened condensed milk
2 teaspoons pumpkin pie spice*
2 teaspoons vanilla
whipped cream (for garnish)
cinnamon (for garnish)

Directions:
1. Blend all ingredients (except the whipped cream and cinnamon) together in a blender until smooth and frothy.

2. Pour into a medium-sized saucepan and heat on medium high, stirring constantly until warmed through.

3. Pour into mugs and top with whipped cream and cinnamon.

*Instead of pumpkin pie spice I used 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of ground cloves, and a pinch of ground ginger.

Source: from my friend, Wendy, also on www.favfamilyrecipes.com

Apple-Stuffed Acorn Squash

When I see seasonal produce on sale I just love knowing that if I buy it I have a recipe that will use it.  This is the acorn squash recipe I've been using for a few years.  It comes from my mom--one of my best recipe sources!

While I usually serve halves of this stuffed squash as a main dish, I actually prefer this cut in wedges and served as a side.  I usually keep side dishes really simple (steamed or raw vegetables, simple salads, etc.) but this is easy enough to actually pull off as a side as well.  I think it would go great with pork chops.  

Apple-Stuffed Acorn Squash
Yield: Serves 2 as a main dish or 4-6 as a side
Ingredients:
1 acorn squash, halved and seeded
1 1/2 cups cubed, peeled apples
2 tablespoons packed brown sugar
2 tablespoons dried cranberries
1 tablespoon melted butter
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans

Directions:
1. Preheat oven to 350.  Place squash cut side down in baking pan filled with 1/4 inch hot water.  Bake 30 minutes.

2. While squash is baking, in a medium bowl toss together apples, brown sugar, dried cranberries, melted butter, cinnamon and pecans.

3. Remove squash from oven, discard water.  Place squash cut side up in pan and fill each half with the apple mixture.  (I have to slightly pack in the filling to get it all in the squash halves.)

4. Bake 20-30 minutes longer, until the squash is tender.

Source: slightly adapted from my mom

Apple Muffins

A friend made these muffins and I just had to ask her for the recipe.  They are packed with apples, and with a little cinnamon and sugar crunch, it's hard not to like them.  I put toasted pecans in a couple of the muffins, and they are great with nuts too.

Apple Muffins
Ingredients:
1 1/2 cups sugar
2 eggs
1/2 cup oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla
3 cups flour (I used 1 cup whole wheat, 2 cups all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (about 3 apples)
1 cup toasted pecans, chopped (optional)
Brown sugar and cinnamon for topping

Directions:
1. Preheat oven to 350 degrees.  Line muffin pan with paper liners.

2. Stir together flour, baking soda, salt, and cinnamon.  In a large bowl, mix together sugar, eggs, oil, applesauce and vanilla.  Add dry ingredients to wet ingredients and mix until just combined.  The batter will be very thick.  Stir in the diced apples and pecans, if using.

3. Fill muffin liners about 3/4 full.  Sprinkle tops of muffins with brown sugar and a dash of cinnamon, to taste.

4. Bake at 350 degrees for 20-24 minutes.  Makes 20 muffins.

Source: adapted from www.the-girl-who-ate-everything.com

Fried Green Tomatoes with Sour Cream Dill Sauce

Every year I try to grow a little produce, and every year it's a pretty dismal failure, but somehow I still get excited every spring to do some planting.  While my garden doesn't produce much, I still enjoy watching the plants grow, and I'm always optimistic that this will be the year I'll grow a tomato plant that yields a bounty.  Since that hasn't happened yet, I was very excited when my neighbor dropped by some green tomatoes along with a recipe for Fried Green Tomatoes with Sour Cream Dill Sauce.  I don't make fried foods very often, so it's kind of a fun experiment whenever I do.  These tomatoes were quite tasty, and even my husband, who does not like fresh tomatoes, liked these.  The Sour Cream Dill Sauce made these really fantastic.

Now I'm wondering if I can make a baked version of "fried" green tomatoes (and still enjoy them with this amazing dipping sauce).

I served these as a little salad on a bed of spinach with some avocado, crumbled bacon and parmesan cheese (although I forgot to put the parmesan on before taking pictures).

Fried Green Tomatoes with Sour Cream Dill Sauce
Ingredients for Sour Cream Dill Sauce:
1 cup sour cream
1/2 cup mayonnaise
Juice from 1/2 a lemon
1/2 teaspoon minced garlic
1 1/2 tablespoons fresh dill
salt and pepper, to taste

Ingredients for Fried Green Tomatoes:
5-8 large green tomatoes
1 1/2 cup all-purpose flour, divided
3 eggs
1/4 cup milk
dash salt
1 cup Italian style breadcrumbs
1 cup grated parmesan cheese
1/4 cup yellow cornmeal
1 teaspoon garlic salt
pinch cayenne pepper
black pepper, to taste
vegetable or canola oil, for frying


Directions:
1. In a small bowl, mix together the sour cream, mayonnaise, and lemon juice.  Stir in the garlic, dill, salt and pepper until combined.

2. Slice tomatoes about 1/4 inch thick.

3. In a small bowl put 1 cup flour.  In another small bowl mix together the eggs, milk and dash salt.  In a medium-sized bowl or pie plate, combine the breadcrumbs, parmesan cheese, remaining 1/2 cup flour, cornmeal, garlic salt, cayenne pepper and black pepper.

4. Heat oil to 350 degrees.  Dip each tomato slice first in flour, then in egg wash, and finally in the breadcrumb mixture.  Fry until golden brown (2-4 minutes), turning occasionally to brown evenly.

5. Drain on paper towels and serve with sour cream dill sauce.

Source: adapted very slightly from Serena's Kitchen at the Boone Hall Plantation, via my friend Wendy; salad ideas from Paula Deen

Cornbread Stuffing with Apple and Bacon

My friend started describing to me this cornbread stuffing she makes, and the more I heard about it the better it sounded.  This is a fun new way for me to enjoy fall flavors--in stuffing form.  I tend to associate cornbread with fall and winter, since I usually make it to have with chili, and this recipe makes wonderful use of leftover cornbread from chili night.  While one of the pleasures of fall is making a snack out of a fresh apple or enjoying sweet apple baked treats, it's so fun to incorporate apples into dinner as well.

Cornbread Stuffing with Apple and Bacon
Ingredients:
1 tablespoon canola oil
2 slices bacon, chopped
1 apple, chopped
2 stalks celery, finely chopped
1 small onion, chopped
1 teaspoon ground sage
1 teaspoon dried thyme leaves
Salt and pepper, to taste
3 cups crumbled cornbread

Directions:
Preheat oil in a medium skillet over medium-high heat.  Add bacon and cook for 2 minutes.  Add apple, celery, and onion and season with the sage, thyme, salt and pepper.  Reduce heat to medium.  Cook for 5 minutes, stirring frequently.  Add the crumbled cornbread and stir to combine.

Source: slightly adapted from Rachel Ray via my friend, Sara

Sweet Curry Chicken Salad

I just love the flavors and crunch in this chicken salad.  It may seem kind of odd, but I think apples and curry are a great combination.  Then you get the additional crunch of celery and almonds.  The honey and grapes add sweetness and the chicken fills it all out.  These were delicious in pita bread, but I think this salad would make a great wrap as well.

Sweet Curry Chicken Salad
Ingredients:
1/2 cup plain yogurt (I used Greek)
1/4 cup sour cream
2 tablespoons honey
1 teaspoon mild curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken
1 cup seedless grapes, cut into quarters
1/2 cup diced celery
1 small apple, peeled, cored and finely diced
1/2 cup slivered almonds
Pita bread or wraps, for serving

Directions:
1. In a small bowl whisk together the yogurt, sour cream, honey, curry powder and salt until smooth.

2. In a medium bowl mix chicken, grapes, celery and apple.

3. Pour the sauce over the chicken mixture and stir to combine.  Stir in the slivered almonds.  Serve with pita bread or as a wrap sandwich.

Source: adapted from Home Cooking The Costco Way

Tzatziki Sauce

Tzatziki sauce is tasty with fresh vegetables, and delicious on Mediterranean-type sandwiches or gyros.  It was great with these Mediterranean Chicken Wraps.  Healthy, tasty and easy to make.  I can't ask for much more in a dip.

Tzatziki Sauce
Note: To speed up the process you can shred the cucumber on the large holes of a box grater and then place the shredded cucumber in a clean kitchen towel and wring out the excess water.  You could then season with salt as desired after mixing the rest of the ingredients together.  If you prefer finely chopped cucumber instead of shredded, follow the instructions in the recipe.
Ingredients:
1 medium cucumber, peeled, seeds removed and cut into large chunks
1 teaspoon kosher salt
1 cup plain Greek yogurt
1/2 small clove garlic, grated
3 teaspoons lemon juice
1 1/2 teaspoons chopped fresh dill (or more to taste)

Directions:
1. Place the cucumber in a colander and sprinkle with the kosher salt.  Set over a bowl and let drain for 30 minutes.  Place the cucumbers in the middle of a clean kitchen towel and wring the towel to drain off as much water as possible.  Dry with a paper towel.  Chop very finely.

2. Combine the chopped cucumber with the yogurt, garlic, lemon juice and dill.  Refrigerate for at least 2 hours before serving.  Store in an airtight container.

Source: recipe adapted from www.browneyedbaker.com, method tips from www.melskitchencafe.com

Toffee Apple Dip

I've mentioned before how much I love fall.  I really love pumpkin season, but I try not to skip over apple season.  I thought it would be fun to make a special after-school snack for my kids on their first day of school, and an apple treat seemed very appropriate.

This dip is so quick to mix together and is addictively delicious!

Toffee Apple Dip
Ingredients:
8 oz. cream cheese
3/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup toffee baking bits
Sliced apples, for dipping

Directions:
1. Mix together the cream cheese and brown sugar until well combined.  Stir in the vanilla well.  Add the toffee bits and stir well.

2. Serve immediately or cover and refrigerate until ready to serve.  Serve with sliced apples.

Source: adapted from two recipes, one from Jolene C.  via my mom, and from www.melskitchencafe.com

Sloppy Joes (Crock Pot)

I just love recipes from friends.  A friend I lived close to years ago gave me this sloppy joe recipe, and I think of her whenever I make this.  It's a tasty sloppy joe that comes together quickly and then waits patiently in the crock pot until we're ready to eat.  Crock pot meals never fail to make my day go so much more smoothly. 

Sloppy Joes (Crock Pot)
Yield: Serves about 8
Ingredients:
2 teaspoons canola oil
2 1/2 lbs ground turkey (or ground beef, if you prefer)
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups ketchup
1/2 cup water
2 tablespoons brown sugar
1/4 cup mustard
4 tablespoons white vinegar
4 tablespoons Worcestershire sauce
3 teaspoons chili powder
1 green pepper, chopped
Hamburger buns, for serving

Directions:
1. In a large skillet heat the oil over medium heat.  Add the ground turkey, onion and garlic.  Cook, stirring occasionally, until the meat is brown and onion is tender.  Drain. 

2. In a crock pot, combine the ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder.  Stir until combined.  Stir in the green pepper and the meat mixture.  Cover and cook on low 6-8 hours or on high 3-4 hours.  Serve on hamburger buns.

Source: adapted from my friend, Rachel A.

Cabbage and Green Beans

I just love a colorful plate of food.  It gives such a fresh and healthy look to a meal.  And since I have to eat my vegetables anyway, I might as well have fun using vegetables to add some color to our dinner table.

I usually keep side vegetables very simple: steamed broccoli, a simple spinach salad, carrot sticks, canned or frozen corn, etc.  Let's be real, if I'm taking time to make a substantial main dish, it's very rare that I'm going to make fancy side dishes too.  But if we're having leftovers of a main dish, then I might actually take the time to plan something more interesting for the side.  It's sometimes nice to add something different to the meal the second time around.

Cabbage and Green Beans
Note: The cabbage and beans pictured above are a bit crunchy.  If you prefer them softer then see the instructions for adding chicken broth for more tender vegetables.  Although they are a bit wetter and not such a vibrant color, I think tender, simmered cabbage is delicious.
Ingredients:
1 small head red cabbage
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 cups chicken broth, optional (see note)
1 lb. fresh green beans, rinsed and trimmed

Directions:
1. Rinse cabbage and cut into thin slices, discarding the tough core pieces.

2. In a large pan add butter and olive oil.  Cook over low heat until butter is melted.  Add cabbage to pan and sprinkle with salt and pepper. 

Crunchy version: Saute 10 minutes over medium-high heat, stirring occasionally.  Add the green beans and continue cooking for about 5 minutes longer. 

Tender version: For more tender vegetables, instead of sauteeing for 15 minutes, saute cabbage for 3-4 minutes then add 1/2-2 cups chicken broth.  Bring to a boil, then reduce ehat and simmer, covered, for about 8 minutes.  Add the green beans and simmer an additional 5-7 minutes, until beans and cabbage are tender.

Source: adapted from: http://divascancook.com/southern-cabbage-recipe/ and http://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe.html#!

Peanut Butter Frosting

A chocolate/peanut butter combo have long been one of my favorite flavor combinations.  This peanut butter frosting hits the spot when I want the chocolate/peanut butter combo in cupcake form.  This recipe uses a lot of peanut butter, which gives this frosting a big peanut butter flavor.  I used natural peanut butter, because that is what I always have on hand.

Peanut Butter Frosting
Note: If I find that this frosting is too stiff, I stir in an additional 1-2 tablespoons of cream to make a smooth, creamy consistency.  (I think beating it a bit too long can cause it to become a bit thick and stiff.)
Ingredients:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
3/4 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
1. In a medium bowl, combine the powdered sugar, peanut butter, butter, vanilla and salt.  Mix with an electric mixer on medium-low speed until creamy.  Add the cream and continue beating until the mixture is light and smooth.  (If the frosting is too stiff, stir in an additional 1-2 tablespoons heavy cream until desired consistency is reached.)

Source: Barefoot Contessa at Home by Ina Garten as seen on www.browneyedbaker.com

Strawberry Shortcake

This summer I decided I wanted to find "the best" strawberry shortcake recipe.  I searched online and in cookbooks and decided to give a biscuit-type shortcake a try.  I didn't love it.  I knew I didn't want a chewy angel food-type of cake.  I eventually decided to make a recipe I've had tucked away in my paper mess of recipes for almost a decade.  I knew I liked this cake once upon a time, but wasn't sure how I would like it now.  Well, after looking around for something better, I've realized my favorite Strawberry Shortcake recipe was at my fingertips the whole time.  The cake is not overly sweet, and the texture is perfect in combination with the strawberries and cream.

Strawberry Shortcake
Ingredients:
1 3/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
1/2 cup plus 2 tablespoons sugar
2 eggs
3/4 teaspoons vanilla
1/2 cup milk
Sliced strawberries (If strawberries are not very sweet, sprinkle the sliced strawberries with sugar and let sit 20-30 minutes.)
Sweetened whipped cream

Directions:
1. Preheat oven to 350 degrees F.  Grease an 8x8 pan with butter or cooking spray.

2. In a small bowl mix together the flour, salt, and baking powder. 

3. Cream together the butter and sugar using a wooden spoon.  Add the eggs and vanilla and mix well.  Add the dry ingredients alternately with the milk and stir until combined.

4. Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.  Serve with strawberry slices and whipped cream.

Source: adapted from an old recipe in my files (I believe I found it online years ago, sorry I cannot give better credit.)

Kale Salad with Apple and Feta

While I know kale is delicious in soup, I wasn't so sure how I would like it in a salad.  It turns out it's delicious!  This salad is a nice variation from the usual romaine or spinach-based salads I usually make.  And I love knowing that kale is so healthy too.

Kale Salad with Apple and Feta
Ingredients:
8 oz. kale, with tough stems removed (I used some washed and cut kale from the bagged salad section of the grocery store)
3/4 teaspoon kosher salt
1/2 cup dried cranberries
1 apple, diced
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled feta cheese

Directions:
1. If using washed and cut kale, cut the kale into small bite-sized pieces (I like to do this with kitchen shears).  Otherwise, wash the kale and pat it dry.  Cut the tough stem away from the leaf, making a V-shape cut into the leaf as you remove the stem all the way up the leaf.  Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

2. Place the kale in a large mixing bowl.  Add the salt and massage it into the kale for two minutes.  The kale will turn a darker green and soften a bit.

3. Toss in the dried cranberries, apples, and sunflower seeds.  In a small bowl, whisk together the oil, vinegar and sugar.  Pour over the salad and toss.  Sprinkle feta cheese over the top and serve.

Source: http://www.melskitchencafe.com/massaged-kale-and-craisin-salad-with-feta-cheese/

Cocoa Brownies

I've tried many brownie recipes through the years, but this is one I keep coming back to.  Many brownie recipes call for melted chocolate, and those can be very delicious, but sometimes it's nice to mix up a batch of brownies without having to chop and melt chocolate.  And what if you need a pan of brownies, and all you have is cocoa powder, not baking chocolate?  This recipe to the rescue.  I've made this many times over the last 6-7 years.  It's almost as fast as making brownies from a box mix, but the rich, homemade taste is worth the extra few minutes to measure out a few more ingredients.  And since it is all stirred up in one bowl by hand, there aren't many dishes to do either.  Two thumbs up for a rich chocolate dessert with minimal prep time and few dishes!

Cocoa Brownies
Note: I love these both with and without nuts.  If using nuts, I prefer to put them on top of the brownie batter after it's spread in the pan rather than stirring them into the batter.  This allows them to toast in the oven while the brownies are baking and makes the nuts even more flavorful.  Also, watch the bake time carefully on these.  The original recipe calls for 20-25 minutes, but I find that mine are never done at that point.  If your oven runs hotter, start checking earlier than I have indicated.
Ingredients:
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)  

Directions:
1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.  Either spray an 8x8 pan or line it with parchment paper or foil. 

2. Combine the butter, sugar, cocoa and salt in a medium microwave-safe bowl.  Microwave in one minute intervals, stirring in between, until the butter is melted and mixture is combined.  Allow to cool until the mixture is warm to the touch (not hot). 

3. Stir in the vanilla.  Add the eggs and stir well.  When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.  Spread the batter evenly in the pan.  Top with the nuts, if desired.

4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 25-35 minutes.  Let cool completely on a wire rack.

Source: adapted slightly from a recipe by Alice Medrich, as found on epicurious.com and melskitchencafe.com

Raspberry Coulis

When my husband and I ordered a berry shortcake at a restaurant a couple of years ago, the waiter told us it was served with "raspberry coulis" (pronounced "koo-lee").  I don't think I had ever heard the word "coulis" before, but it turns out it's just a fancy name for a sauce.  It was a very tasty dessert, and the raspberry sauce was what made it so special.  I have since made raspberry coulis to have with shortcake, but have also enjoyed it with ice cream and French toast.  I think it would be delicious with Almond French Toast, cheesecake, crepes, and many other desserts as well.

Raspberry Coulis
Note: If additional sugar is needed after the initial 5 tablespoons, it should be added immediately after straining, while the coulis is still warm, so the sugar will readily dissolve.
Ingredients:
12 ounces (3 cups) fresh or frozen and thawed raspberries
1/4 cup water
5-7 tablespoons sugar
1/8 teaspoon salt
2 teaspoon lemon juice

Directions:
1. Bring berries, water, 5 tablespoons sugar, and salt to bare simmer in medium saucepan over medium heat, stirring occasionally.  Cook until sugar is dissolved, about 1 minute.

2. Pour into a blender and blend about 20 seconds, until smooth.  Strain through a fine-mesh strainer into a small bowl, pressing down to extract as much puree as possible.  Stir in lemon juice and additional sugar, if desired.  Cover and refrigerate until well chilled, at least 1 hour.  Stir to recombine before serving.  (If too thick after chilling, stir in 1 to 2 teaspoons water to adjust consistency.  Coulis can be refrigerated for up to 4 days.)

Source: Cook's Illustrated Cookbook
 

Peach and Blueberry Spinach Salad

Nothing says summer better than fresh peaches and blueberries.  I've enjoyed this summery salad three days in a row and am loving it.  Candied nuts take a good salad and make it totally crave-worthy!

Peach and Blueberry Spinach Salad
Makes 2 large side salads
Ingredients:
4-5 cups baby spinach
1 peach, thinly sliced
1/2 cup blueberries
1/4 cup crumbled feta cheese
1/4 cup spiced candied pecans
poppyseed dressing

Directions:
1. Combine the spinach, peach slices and blueberries.  Sprinkle the feta cheese and pecans on top.

2. Serve with poppyseed dressing.

Source: myapricotkitchen.blogspot.com

Spiced Candied Pecans

Candied nuts are such a wonderful thing to have around.  There are just so many ways to use them--on salads, ice cream, or just to eat as a snack.  We had pancakes for dinner one night this week--not exactly the most gourmet meal, unless you top a blueberry pancake with whipped cream and delicious candied pecans.  I can't wait to try these on pumpkin pancakes in the fall!

Spiced Candied Pecans
Ingredients:
1 cup pecans (halved or chopped, if desired)
1/4 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions:
1. In a medium-sized skillet, melt the butter and sugar over medium heat, stirring frequently at first.  Stir constantly once the sugar starts to melt.

2. Once the mixture is completely melted, add the pecans.  Stir quickly until the pecans are evenly coated.  Off the heat stir in the vanilla.

3. Return the pan to low heat and sprinkle in the nutmeg, cinnamon, and salt.  Cook and stir for 2-3 minutes, until the pecans are lightly toasted.

4. Spread the nuts on a pan lined with parchment paper or a silicone baking mat, working quickly to break up any clumps.  Cool completely.  Store in an airtight container.

Source: adapted from livingbettertogether.com and the Better Homes and Garden Cookbook via cafejohnsonia.com

Herb Focaccia Bread

 

I love leftover night because it means no cooking for me, but sometimes I like to spruce up leftovers with some fresh bread or a yummy salad.  Yesterday I made this to have with some leftover lasagna and it made for a great meal.  Also, I love to make grilled cheese sandwiches out of this bread once it's a day or two old.

I have been making this bread for a few months and always enjoy it.  In the winter I use all dry herbs, but yesterday I used fresh rosemary and thyme.  I didn't measure, but I think I probably went a bit crazy and put in more fresh rosemary than the recipe calls for.  I love how flavorful it was.  Another great thing about this bread--it's just plain fun to be able to poke your fingertips all over some dough.  My 2-year old would definitely agree! 

Herb Focaccia Bread
Note: I've used different combinations of all-purpose flour, bread flour and white whole wheat flour in this bread and it's always been delicious. 
Ingredients:
1 cup all-purpose flour or bread flour
1 3/4 cups white whole wheat flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons instant yeast
2 large cloves garlic, finely minced
3/4 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil, plus more to brush on top
1 cup warm water
Coarse salt

Directions:
1. In a large bowl (or stand mixer), mix the flour, salt, sugar and yeast.  Mix in the garlic and herbs.  Pour in the olive oil and water and mix until the dough comes together.  Knead for about 6-8 minutes, until smooth and elastic.  If the dough is too stiff, add additional tablespoons of water as needed to make a soft and pliable dough. 

2. Cover the bowl with lightly greased plastic wrap and let the dough rise for 30 minutes, until it is puffy.  Deflate dough and let rest for 5 minutes. 

3. Preheat oven to 425 degrees F.  Lightly grease a baking sheet or line it with a silicone baking mat.  Spread the dough with your hands into an 8x10-inch rectangle.  Use your fingertips to make indentations all over the dough.  Lightly brush the dough's surface with olive oil and bake for 15 to 20 minutes, until golden brown.

4. Immediately after removing from oven, lightly brush with olive oil again and sprinkle coarse salt over the surface of the bread.  Tear or slice into pieces and serve.

Source: slightly adapted from melskitchencafe.com

Creamy Lemon Pie

I recently had this lovely lemon dessert at a church activity.  It was served in individual plastic cups, each garnished with half a strawberry and some blueberries.  It was a wonderful cool and tangy summer dessert.  I particularly love the strawberry/lemon combination.

When my friend sent me the recipe I was happy to find out how easy this is to make.  Next time I make this I plan to make the crust in the food processor, give it a quick rinse/dry and then whip up the filling in it as well.  This dessert packs quite a flavorful punch with minimal effort--perfect for hot summer days.

Creamy Lemon Pie
Note: This can also be made in individual cups or dishes.  In this case the graham cracker crust can just be pressed into the individual dishes and refrigerated (without baking).
Ingredients:
For the crust:
9 whole graham crackers
5 tablespoons butter, melted
3 tablespoons sugar

For the filling:
8 oz. cream cheese, softened
1/3 cup fresh-squeezed lemon juice
14 oz. sweetened condensed milk
1 teaspoon vanilla
Fresh berries for garnish (optional)

Directions:
1. Preheat oven to 350 degrees.  In a food processor or blender crush the graham crackers until finely ground.  Mix in the sugar and butter.  Press mixture into the bottom and up sides of a pie plate.  Bake for 8-10 minutes, until mixture appears dry and is beginning to brown.  Cool completely.

2. In a blender, food processor, or with a mixer combine the cream cheese, lemon juice, sweetened condensed milk and vanilla.  Mix until smooth.  Spread in cooled graham cracker crust.  Chill until set.  Garnish with fresh berries as desired.

Source: crust slightly adapted from melskitchencafe.com, filling from my friend, Julie

Spring Mix Salad with Strawberries, Grapes, and Almonds

A friend recently brought us dinner and along with some other amazing food, she brought this delicious salad.  It's taken me a long time to realize that salad doesn't just have to consist of some obligatory vegetables to eat with my dinner.  With a little variety, salad can be something to really look forward to.  There are no particularly unusual ingredients in this salad, but I love the combination of greens, sweet fruit, crunchy toasted almonds and parmesan cheese. 

 

Spring Mix Salad with Strawberries, Grapes and Almonds

Note: I used my vegetable peeler to coarsely grate the cheese off a wedge of parmesan.  Also, I think this salad would also be delicious if made with all baby spinach instead of the spinach/spring mix.

Ingredients:

5-6 oz. spinach and spring mix

1/2 lb strawberries, sliced

1 cup halved grapes

1/4 cup coarsely grated parmesan cheese

1/3 cup sliced or slivered almonds

Poppyseed dressing

 

Directions:

1. Place the almonds in a small skillet and toast over medium heat, stirring occasionally until they are light golden brown.  Cool completely.

 

2. Combine all the salad ingredients except for the dressing.  Just before serving drizzle with poppyseed dressing.

 

Source: slightly adapted from my friend, Kate

 

Greek Feta and Pepper Dip

A friend brought this dip to a Christmas party once and it was so unique and tasty.  I think it would be great served along with hummus on an appetizer tray.  This dip has three main ingredients, and if you aren't a fan of any one (or all three!) of those flavors, you probably will not like this dip!  If you are a fan of feta, cream cheese and banana peppers, you will probably enjoy the variety this dip adds to a vegetable/cracker tray.

Greek Feta and Pepper Dip
Ingredients:
4 oz. cream cheese, softened
4 oz. crumbled feta cheese, softened
1-2 teaspoon olive oil
1/4 cup chopped mild banana pepper rings (or more to taste)

Directions:
1. Mix cream cheese and feta cheese together.  Add olive oil and mix together until desired consistency is reached. 

2. Add chopped banana peppers and mix into cheese mixture.  Serve with bread, crackers or chopped vegetables.

Source: from my friend, Shari

Creamy Berry Pecan Salad

I love summer BBQs, and it's the sides that I most look forward to--watermelon, sweet corn on the cob, creamy salads, crunchy salads, pasta salads, etc.  I don't think I could ever have a summer with too many salads.

At a recent church potluck BBQ a friend brought a creamy strawberry salad.  It was quite tasty and a nice contrast to the other sides.  I asked her what was in it and it turns out she just mixed a carton of Cool Whip Cream Cheese Frosting with sliced strawberries.  What a smart idea!  I decided to try a homemade version of the cream and decided to add blueberries and pecans.  While this most definitely is not a health salad, it's a tasty way to indulge in summer berries.

Creamy Berry Pecan Salad
Note: I thought the berries/cream ratio in the salad pictured above was off.  In the recipe I decided to cut the cream ingredients in half so next time I make this there will be more berries to go along with the cream.
Ingredients:
4 oz. cream cheese, softened
1/4-1/2 cup powdered sugar, to taste
1/2 teaspoon vanilla
3/4 cup heavy whipping cream
2 cups sliced strawberries
1 1/2 cups blueberries
1/2 cup chopped pecans, plus more for sprinkling on top

Directions:
1. Beat together the cream cheese, powdered sugar and vanilla until smooth. 

2. Add the cream and whip until thick and fluffy, 3-4 minutes.  Gently stir in the berries and pecans.  Garnish with additional berries and pecans, if desired.

Source: inspired by a salad made by my friend, Kristen, cream mixture from melskitchencafe.com

Horchata

 

It is pretty rare for me to splurge on a drink when at a restaurant, but when I see horchata on a menu, it's hard for me to resist.  The sweet drink pairs so well with Mexican flavors.  I've experimented with making horchata at home a few times, and after tweaking the recipe am pretty happy with the results.  While this recipe benefits from planning ahead, the hands-on prep time is very minimal.  I prefer to let the rice water steep with the cinnamon sticks overnight, but I suspect if I started it early enough in the morning, we could still enjoy some tasty horchata with dinner. 

Horchata
Note: I find it more cost-effective to buy cinnamon sticks at Costco as they keep for quite a while.  I suspect there are also other good places to buy them in bulk.  Also, after soaking the rice and water, the rice can either be discarded or used to make rice pudding.
Ingredients:
1 cup uncooked white long-grain rice
5 cups water
4 large cinnamon sticks
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4-1/2 cup sweetened condensed milk (I ended up using about half of a 14 oz. can)

Directions:
1. Pour the rice and water into a blender; blend for about 1 minute, until the rice begins to break up.  Add the cinnamon sticks and let stand in refrigerator for a minimum of 3 hours, or overnight.  (I prefer to transfer the mixture to a pitcher rather than letting it sit in my blender overnight, as my blender leaks a bit.)

2. Remove the cinnamon sticks and strain the rice water into a pitcher.  Add the milk, vanilla, almond extract and sweetened condensed milk to taste.  (While the amounts of all of these final ingredients can be added to taste, I particularly like to start with only about 1/4 cup sweetened condensed milk, then taste and add additional condensed milk until it's sweet enough.)  Chill and stir before serving over ice.

Source: adapted from http://allrecipes.com/Recipe/Lolas-Horchata/Detail.aspx?soid=recs_recipe_seed

Blueberry (or Raspberry) Oatmeal Muffins

There are many things I enjoy about the changing of the seasons, and enjoying seasonal fruits and vegetables would definitely make the top of the list.  Every summer I look forward to watermelon, corn on the cob, peaches, fresh tomatoes, etc.  Fall gets me all excited about pumpkin and butternut squash.  And when I spotted berries on sale this past week, I couldn't be more excited to make the most of berry season.  I bought blueberries and raspberries and in a last-minute stroke of inspiration decided to add them to some of the muffins I was making for dinner.

I have long enjoyed these Buttermilk Oatmeal Muffins that I posted previously.  This week I baked up some plain to please the non-adventurous eaters in my household, (and I indulged in a plain muffin slathered with peanut butter) but I loved the berry versions as well.  Now I'm wondering what other add-ins would work well with this wonderful base recipe.  I'm thinking a raspberry/dark chocolate chip version would be a very good idea.

Blueberry (or Raspberry) Oatmeal Muffins
Yield: about 20 muffins
Ingredients:
2 cups quick oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted and slightly cooled
2 cups flour (this time I used 100% white whole wheat flour with great results)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2-2 cups blueberries or raspberries

Directions:
1. In a large bowl, soak oats in the buttermilk for 15 minutes.

2. Preheat oven to 400 degrees.  Line muffin tins with paper liners or grease with cooking spray.

3. Stir the eggs, sugar and melted butter into the oatmeal/buttermilk mixture.  Add the flour, baking powder, baking soda and salt.  Stir slightly, then add berries and gently stir until just combined.  

4. Fill the muffin cups three-fourths full.  Bake for 13-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Source: adapted from a recipe I found years ago on allrecipes.com--I can no longer find the link to the original recipe, but this one is very similar

English Toffee

A Christmas season without some homemade toffee wouldn't seem quite complete to me.  I've been making it for a few years, and I keep learning each time.  I've compared and tried recipes from different sources.  Most are very similar, the toffee layer consisting of lots of butter and sugar along with some water, salt and maybe nuts and vanilla extract.  Then comes the decision of whether or not to include a chocolate layer with more nuts on top. 

I used to just spread chocolate chips over the hot toffee, give them a few minutes to soften, then spread them over the top of the toffee, followed by a sprinkling of nuts.  I now prefer to (try) to temper the chocolate first, then spread it over the cooled toffee.  The tempered chocolate hardens up better and helps to keep the other pieces of toffee and packaging neater, which is especially nice for gift-giving. 

English Toffee
Note: This makes a fairly large batch of toffee--about enough to fill up a gallon size freezer bag.  I prefer to make a big batch as it makes great gifts and stores well.  I find buying the butter, sugar, almonds and chocolate chips at Costco is quite cost-effective, especially when making toffee.  I buy raw whole almonds, spread them on a baking sheet, and roast them at 350 until fragrant, about 8-12 minutes.  Once cool, I chop the almonds in a food processor.  The almonds can be prepared ahead of time and stored in an airtight container.
Ingredients:
2 1/2 cups (5 sticks) unsalted butter
2 cups sugar
1/2 cup water
1 teaspoon salt
3 cups chopped, unsalted, dry roasted almonds, divided
3-4 cups chocolate chips or baking chocolate, chopped

Directions:
1. Line 2 baking sheets with silicone liners or parchment paper.  In a large heavy saucepan melt the butter over low heat, stirring frequently with a large wooden spoon.  Add the sugar, water, and salt, and increase heat to medium.  Cook until the mixture reaches 260 degrees F, stirring constantly.  This will take about 15 minutes or more. 

2. Add 1 cup of the chopped almonds.  Stir constantly until the mixture reaches 304-305 degrees F.  This should take about another 10 minutes or more of stirring. 

3.  Immediately pour the hot toffee onto the prepared baking sheets.  Don't take time to scrape out every little bit; you will need to work quickly to spread the toffee while it is still hot.  Lift and tilt the baking pan at different angles to spread out the toffee to your desired thickness.  I like my toffee fairly thick, but it will naturally be thinner toward the edges. 

4. Once the toffee has cooled completely, spread chocolate over the top.  (Temper chocolate first if desired.)  Sprinkle the remaining chopped almonds on top before the chocolate hardens.  Once the chocolate has set, break into pieces of desired size.  (Some of the almonds will fall off when breaking up the toffee.)  If the chocolate was tempered I store it at room temperature; if the chocolate was not tempered, store in the refrigerator to prevent it from starting to melt if the room gets warm.

Source: www.chocolategourmand.com, see also www.cookingforengineers.com

Peanut Butter Sandwich Cookies

I love baking any day, but I especially like to get in the kitchen and bake on rainy days.  My 4-year old helped me mix up the dry ingredients and get his hands messy rolling dough into balls on a very wet spring day we recently had.

These cookies are soft and chewy, but sturdy enough to be filled.  These can easily stand alone and are very tasty without the filling.  But they are also delicious filled with your favorite frosting or ice cream.  I had some leftover peanut butter frosting from some cupcakes I recently made, so that's what these are filled with.  The original recipe calls for filling these with a simple mixture of 1/2 cup confectioners' sugar and 1 cup creamy peanut butter (not natural).  (I always use natural even if a recipe specifies not to though.  I've never had a problem with it.)

Peanut Butter Sandwich Cookies
Ingredients:
1 1/2 cups quick oats
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup peanut butter (I used natural)
1 egg

Your favorite frosting or ice cream, for filling

Directions:
1. Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats. 

2. In a large bowl, add oats, flour, baking powder, baking soda, and salt.  Whisk to combine.  Set aside.

3. In a large bowl, cream together butter and sugars with an electric mixture for 2 minutes until light and fluffy.  Add the vanilla, peanut butter, and egg, and beat for 2 more minutes.

4. Slowly add in the flour mixture and mix until well combined.

5. Roll into 1-inch balls and place on prepared baking sheets about 1 inch apart.  Gently pat down tops of the cookie dough to flatten. 

6. Bake for 8-10 minutes or until the edges are slightly brown and starting to crisp up.  Remove from oven and let cool completely on baking sheet.

7. Once cookies are cooled, match up cookies that are approximately the same size, and fill with your favorite frosting or ice cream, if desired.


Source: slightly adapted from bromabakery.com via tablefortwoblog.com

Bean and Vegetable Wraps

I really love tasty vegetarian meals.  They often tend to come together quickly and be fairly healthy.  I typically spend very little time preparing lunch.  You can usually find me eating leftovers, vegetables and crackers dipped in hummus, or something else very quick to prepare at lunch time.  These wraps are tasty and filling enough to enjoy for dinner, but also quick enough to prepare on a busy weekday for lunch.  The cream cheese, cheddar cheese and spices add some great flavor to all the crunchy goodness of the vegetables. 

Bean and Vegetable Wraps
Yield: 1 wrap
Note: It probably goes without saying that this can be adapted to whatever kind of beans, vegetables and cheese you prefer or need to use up.  The measurements given are approximate and can easily be changed to suit individual tastes.
Ingredients:
1 large burrito-size tortilla (I like whole wheat)
1 tablespoon cream cheese
Cumin, to taste
Chili powder, to taste
1/4 cup cheddar cheese, grated
1/3 cup cucumber, chopped
1/3 cup black or pinto beans
1/4 cup corn, canned or frozen (thawed)
5-6 cherry tomatoes, halved or quartered
1/2 carrot, grated or thinly sliced
1/2 avocado, chopped
Salt and pepper, as desired

Directions:
Spread cream cheese evenly on tortilla.  Sprinkle with cumin and chili powder.  Sprinkle with cheddar cheese.  Top with beans and vegetables.  Season with salt and pepper if desired.  (I particularly like to sprinkle on some salt if I have tomatoes and avocado.)  Roll up burrito-style.

Source: adapted from Mel of Mel's Kitchen Café as posted on placetobloom.blogspot.com

Apricot Almond Torte

A friend of mine introduced me to this cake recipe and I love it!  I love chocolate, but every once in a while it's nice to have a dessert with different flavors.  I love the combinations in this cake--apricot and almonds with a delicious cream cheese frosting.  I feel like this recipe speaks of my roots.  On my grandpa's apricot ranch he also had some almond trees.  I like to think he might have enjoyed this cake. 

This cake takes some time to put together, but it's a fun baking project.  One of my cake layers broke into pieces when I removed it from the pan the last time I made this.  Luckily the frosting and filling can hide a lot of errors!  Next time I may increase the frosting by 1.5 times to make sure I have enough to fully cover the sides of the cake.

Apricot Almond Torte
Note: To prepare the almonds spread whole unsalted almonds into a single layer on a baking sheet and bake at 350 degrees until fragrant (about 8-12 minutes).  (See elenaspantry.com.)  Keep a close eye on them so they don't burn.  Allow to cool, then process some in the food processor to yield 1 cup ground almonds.  Coarsely chop the remainder to use as garnish.
Also, if the preserves are difficult to spread, heat them briefly in the microwave.  If desired, you can also blend the preserves with an immersion blender or traditional blender to eliminate any chunks of apricot.
Ingredients:
Cake:
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup ground almonds, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy whipping cream, whipped

Frosting and filling:
8 oz. cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1 1/2 cups heavy whipping cream, whipped
10-12 oz. apricot preserves
1/2 cup chopped almonds, toasted

Directions:
1. Preheat oven to 350 degrees.   Line two 9-in. round baking pans with parchment paper.  Grease and flour pans.  In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored.  Combine the flour, ground almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream. 

2.  Divide batter evenly between the pans.  Bake at 350 degrees for 22-28 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely. 

3. In a large bowl, beat the cream cheese, sugar and salt until smooth.  Beat in extract.  Fold in whipped cream.

4. Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; cover with frosting.  Top with another cake layer; spread with half of the preserves.  Place another cake layer on top; cover with frosting.  Place remaining cake layer on top; cover with frosting.  Frost sides of cake.  Spread the remaining preserves on top of the cake.  Sprinkle with the chopped almonds.  Decorate the top edge with remaining frosting as desired. 

Source: adapted slightly from http://www.tasteofhome.com/recipes/apricot-almond-torte, via my friend, Yvette

Dark Chocolate Frosting

For quite a while I've been wanting to find a chocolate frosting recipe my family really likes.  I've tried some here and there, including one that uses cream cheese and sour cream.  I really wanted to love that one because it looks so beautiful piped onto cupcakes, but it just wasn't quite the taste I was going for.  One night I decided to make half batches of 4-5 chocolate frosting recipes and start taste testing.  My husband was a very good sport to help out with this project.  There were some good ones, but I kept my eyes open for more recipes to try.  Eventually I found this one and it's our favorite so far.  Some of the other recipes I've tried have a strong butter flavor, but this one does not.

I was using Hershey's Special Dark Cocoa for many of the frosting recipes.  It's a blend of natural and dutch-process cocoa.  I thought the frostings made with it had more of a grayish look rather than a rich, brown chocolate color.  Eventually I switched and started using unsweetened cocoa.  I much prefer the look of the natural unsweetened cocoa in frosting, and it tastes great too.

Dark Chocolate Frosting
Update 3/15: The last time I made this it was too thick to beat up nicely and I had to add in some extra cream.  I've updated the recipe accordingly.
Note: I decreased the powdered sugar by 1/2 cup from the original recipe.  If the chocolate flavor is too dark and you want to sweeten it a bit, you can add back in the 1/2 cup of powdered sugar.
Ingredients:
2 1/4 cups powdered sugar
2/3 cup unsweetened cocoa powder
6 tablespoons unsalted butter, softened
6 tablespoons heavy cream, plus additional tablespoons as necessary
1 teaspoon vanilla

Directions:
1. Sift together the powdered sugar and cocoa powder to ensure there are no lumps.  Set aside.

2. Beat the butter until creamy, for about 2 minutes.  Gradually add the sugar/cocoa mixture alternately with the heavy cream.  Beat on low speed after each addition.  Beat in the vanilla and continue to beat on high speed for 2 minutes, adding additional cream as necessary to reach desired consistency.  Add a pinch of salt if desired.

Source: slightly adapted from sallysbakingaddiction.com

Sausage, Potato and Kale Soup

It's been a long time since I've had the Zuppa Toscana at Olive Garden, but I've enjoyed it at home over the last few years.  I tend to like mine heavier on the potatoes and kale and lighter on the meat.  You can adjust the ratio to your liking.  I can't remember if Olive Garden's soup has bacon in it, but next time I think I'm going to make mine without it as the spicy sausage has plenty of flavor.  A bowl of soup like this really hits the spot on a cold winter day.

Sausage, Potato and Kale Soup (aka Zuppa Toscana)
Notes: If you want to add bacon to the soup, cook four slices bacon until crispy and then slice or crumble and stir into soup at the end.  Heavy cream or half and half make for a richer, creamier soup, but the soup is also delicious with milk if you don't have cream on hand or want to cut fat calories.
Ingredients:
1/2 lb spicy (hot) Italian sausage
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, peeled and chopped
6 potatoes, thinly sliced
4 cups chicken broth
2 cups water
4 cups chopped kale (or more--I'll often add as much greens as I can fit)
1 cup heavy whipping cream, half and half, or milk
Salt and pepper, to taste

Directions:
1. In a skillet over medium-high heat, cook the sausage, breaking it into small pieces as it cooks.  Remove from heat, drain grease, and set aside.

2. In a large pot, heat oil over medium-high heat until shimmering.  Add garlic and onions, and cook 3 minutes.  Add potatoes, chicken broth, and water and simmer for about 5 minutes, until the potatoes are beginning to get tender.  Add the kale and continue to simmer about 10 minutes longer, until potatoes are tender and kale has softened.

3. Stir in cream (or half and half or milk) and sausage.  Heat through.  Season with salt and pepper to taste.

Source: adapted from gimmesomeoven.com and allrecipes.com