Roasted Squash Soup with Maple-Glazed Bananas

2 medium butternut squashes
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup

Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.

In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.

While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.

Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.

Serves about 6 as a side dish.

NOTES
Adapted from recipe of the same name at culinarycovers.com.

All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.

The bananas really make this soup something special.

Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.

Lemon Risotto with Asparagus and Salmon

4 - 41/2 c chicken or vegetable broth
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives

In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.

Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.

Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.

NOTES
From Hannaford.
Untried.

Tarragon Marinade for Vegetables

1/2 cup olive oil
3 Tbsp strained lemon juice
3 Tbsp cider vinegar
1/8 tsp pepper
1 tsp salt
1 clove garlic, peeled and minced
2 Tbsp minced, fresh tarragon or 1 Tbsp dried

Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.

NOTES
From herbs2000.com.
Soooo good, eaten both immediately or left to sit for a few hours.
I've used this over roasted root vegetables such as potatoes, carrots and parsnips.

Millionaire's Shortbread

Shortbread Base:
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder

Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk

2/3 c (4 oz) semisweet chocolate chips

Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.

Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.

Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.

Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.

Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.

NOTES
From Hannaford.
Untried.

Scottish Flapjacks

1 c (2 sticks) butter, softened
2 c packed light brown sugar
1 Tbsp golden syrup or dark corn syrup
2 tsp vanilla extract
2 c old-fashioned oatmeal

Preheat oven to 350 degrees. Line a 9"x13" pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.

In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, syrup and vanilla until blended, about 1 minutes. Scrape down sides and bottom of bowl and beaters with a rubber spatula. Add oatmeal and mix until blended, about 30 seconds.

Drop clumps of dough onto prepared pan. Using fingers, gently press dough into an even layer.

Bake at 350 degrees until bubbling and light brown, about 30-35 minutes. Remove from oven and let sit until bubbles subside and surface appears solid, about 5-10 minutes.

Cut warm flapjacks into bars. Cool in pan until firm, about 1 hour. Remove cooled bars from pan, breaking apart any that stick together. Store in an airtight container at room temperature for up to 5 days, or bars may be frozen.

NOTES
From Hannaford.
Untried.

Tarte au Sucre (French Canadian Maple Syrup Pie)

Crust:
1 1/4 c flour
2 tsp sugar
1/4 tsp salt
6 Tbsp cold butter, cut into 1/2" cubes
1/4 c ice water, plus additional if needed

Filling:
2 eggs
1 egg yolk
1 3/4 c packed light brown sugar
2 Tbsp flour
1/8 tsp salt
3/4 c heavy cream
1/2 c maple syrup

Garnishes:
raspberries
whipped cream

Prepare crust: stir together flour, sugar and salt. Cut in butter until butter is the size of small peas. Stir in 1/4 c ice water. Dough should look shaggy and come together when pressed into a ball. If it's crumbly, add water by the tablespoon until it just holds together but isn't sticky. Flatten dough into a disk, wrap in plastic and refrigerate 1 hour.

Preheat oven to 350 degrees. Roll out crust, then drape over a 9" pie pan (not deep-dish). Cut excess dough from edge. Crimp edges. Freeze until firm, about 10 minutes.

Prepare filling: whisk eggs and yolk lightly in a medium bowl. Add brown sugar, flour and salt, whisking until no lumps remain. Whisk in cream and maple syrup. Pour filling into chilled pie shell.

Bake pie in top third of oven until filling is deeply golden and puffed in the center but still wiggles slightly when nudged, 60-70 minutes. Check after 30 minutes. If edge is browning before center is cooked, cover edge with a foil collar and continue baking.

Cool pie completely, about 2 hours, then refrigerate for at least 1 hour. Serve chilled, garnished with raspberries and/or whipped cream.

NOTES
From Hannaford.
Untried.

Bolo de Cereveja (Portuguese Beer Cake)

3 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter, room temperature
1 3/4 c sugar
3 eggs, room temperature
1 egg yolk
1 tsp vanilla or lemon extract
1 c pilsner beer
confectioners' sugar
fresh berries
whipped cream

Preheat oven to 325 degrees. Spray a 10" Bundt or tube pan with cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.

In a medium bowl, sift or whisk together flour, baking powder and salt. Set aside.

In a large bowl, use an electric mixer on medium high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.

Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 c beer and mix until incorporated. Repeat this step two more times.

Pour batter into prepared pan and smooth top. Bake at 325 degrees on middle rack for 60-70 minutes, or until top is golden and a tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour.

If desired, sift confectioners' sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream. Store at room temperature, well wrapped or in an airtight container. Cake may be frozen.

NOTES
From Hannaford.
Untried.

Baba Ghanoush

1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges

Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.

When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.

Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.

NOTES
From Hannaford.
Untried.

Prassopita (Greek Potato and Leek Pie)

3 Tbsp olive oil
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped

Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.

Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.

Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.

Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.

Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.

Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.

NOTES
From Hannaford.
Untried.

Braised Chicken

3 chicken legs
3 garlic cloves, minced
2 bell peppers, sliced into strips
1 large onion, sliced
3 tomatoes, diced
1/2 cup chicken broth
1/8 tsp ground cumin
1 tsp paprika powder
1 tsp curry powder
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp oil

Combine garlic, oil, paprika, curry powder, cinnamon and salt; whisk until you have a fragrant marinade.

Season chicken with salt and pepper to taste. Heat 1-2 Tbsp oil in a skillet and quickly brown the chicken legs. Transfer them to an oven dish. Brush them with half of the marinade. Spread peppers, onions and tomatoes in the pan, around, on top of, and underneath chicken. Lightly dab the vegetables with the other half of the marinade. Pour in chicken broth, but don't cover chicken.

Bake in a 350 degree oven for 1 hour. Halfway through, remove from oven, flip vegetables, and spoon sauce over chicken. Return to oven until cooked through.

NOTES
From Pioneer Woman.
Unexpectedly delicious. Way, way better than I thought it could be.
I used frozen peppers/onions and canned tomatoes.
My kids don't do peppers and onions, but they loved the chicken.

Soft Onion Sandwich Rolls

3/4 c lukewarm milk
5 Tbsp lukewarm water
3 Tbsp butter, softened
1 1/2 tsp salt
3 Tbsp white sugar
1 tsp onion powder
3 Tbsp dried minced onion
1/4 c instant potato flakes
3 c all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg white
1 Tbsp water
1/4 c dried minced onion

Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.

When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.

Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

NOTES
From allrecipes.com.
I've never quite gotten the texture/density right on these, but the flavor is so good that I keep using this recipe anyway.

Butternut Cheese Pie

4 c coarsely shredded butternut squash (about 1 lb)
1/4 c uncooked bulgur
1/2 tsp salt
1 tsp olive oil
1 c chopped onion
3/4 c (3 oz) crumbled feta cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c chopped fresh mint
1/2 tsp freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
cooking spray

Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.

Preheat oven to 350°.

Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine.

Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.

Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until golden brown.

NOTES
From Cooking Light.
I like this a lot, but the kids emphatically do not.
I make it without the mint.

Napoleon Sandwiches

Napoleons:
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese

Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper

Preheat oven to 375 degrees; grease a baking sheet.

Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.

Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.

Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.

Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.

Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.

Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.

NOTES
This might be from Vegetarian Times.
Untried.

Black Bean Mushroom Quesadillas with Mango Salsa

Quesadillas:
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese

Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro

Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.

Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.

Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.

Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.

NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.

Blueberry Ice

2 c blueberries
1/4 c sugar
1/4 c thawed lemonade concentrate
1 1/2 c ginger ale

Bring blueberries, 1/2 c water and sugar to a boil over medium heat. Cover; simmer 5 minutes; let cool. Puree mixture, then stir in lemonade and ginger ale. Pour into a 9"x9" baking pan; freeze for 1/2 hour.

Remove from freezer. Scrape ice crystals into mixture; refreeze. Rescrape every 20-30 minutes. Mound slush into dishes to serve. May serve with vanilla ice cream.

NOTES
Original source unknown.
Untried.

Chunky Vegetable Stew

2 Tbsp olive oil
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.

NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.

Carrot Soup

1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley

In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.

Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.

Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.

NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.

Creamy Mac and Cheese

8 oz elbow macaroni
1/4 c butter
3 Tbsp flour
2 c milk
6 oz cream cheese, softened
1/2 tsp each salt and pepper
2 tsp Dijon mustard
2 c shredded cheddar cheese
1 c bread crumbs
2 Tbsp butter
2 Tbsp parsley

Cook pasta according to package directions.

Melt butter in a large pan over medium heat; stir in flour and cook 1 minute until smooth and bubbly, stirring occasionally. Mix in milk, cream cheese, salt, pepper, and mustard. Melt cream cheese and cook until thickened.

Add pasta and cheddar; mix well. Pour into a 2-quart casserole dish.

Combine bread crumbs, parsley and butter; sprinkle over mac and cheese.

Bake 15-20 minutes or until top is golden brown.

NOTES
Adapted from allrecipes.com.
Great texture for homemade mac and cheese.
To save time I often skip the crumb topping and the baking, and just serve from the stovetop.

Hawaiian Bread

1 c softened butter
2 c sugar
4 eggs
1 c mashed bananas (2-3 bananas)
1 (15 oz) can crushed pineapple with juice
4 c flour
1 tsp baking soda
2 tsp baking powder
3/4 tsp salt
1/2 c shredded coconut

Preheat oven to 350 degrees; lightly grease 2 loaf pans.

Cream butter and sugar; add bananas, pineapple and eggs and mix well.

In a separate bowl, mix flour, baking powder, baking soda and salt; combine with banana mixture and mix well. Fold in coconut.

Pour into prepared pans and bake for 50 minutes or until a tester in the middle comes out clean.

NOTES
FRom allrecipes.com.
Good alternative to ordinary banana bread; sweeter and more unusual.

Gingerbread

2 c flour
1/2 c sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c molasses (light or mild)
1/2 c butter, quartered
3/4 c boiling water
1 large egg

Preheat oven to 350 degrees; grease and flour a 9" square pan.

Combine flour, sugar, ginger, cinnamon, baking soda, and salt.

Combine molasses and butter; add boiling water and stir until butter melts. Add to flour mixture and whisk until blended.

Pour into prepared pan and bake 45-50 minutes or until a tester comes out clean.

NOTES
Original source unknown.
Untried.

Caramelized Pineapple with Cinnamon

1 1/2 lbs pineapple rings, cut in half
1 tsp ground cinnamon

Preheat oven to broil with rack 6 inches from heat source. Arrange pineapple on a baking sheet and sprinkle both sides with cinnamon. Broil 7-10 minutes, watching carefully, until fruit is caramelized and lightly brown.

NOTES
From Wegmans.
Untried.

Spicy Red Lentil Chili

1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste

Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.

Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.

Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.

Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.

Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.

NOTES
From Wegmans.
Untried.

Pasta with Escarole, Beans and Sausage

1/2 lb penne pasta or similar, prepared, keep warm
2 lbs chopped escarole
1 1/4 lb Italian pork sausage patties, crumbled
1 Tbsp olive oil
1/4 tsp red pepper flakes
2 cloves garlic, minced
1 (15 1/2 oz) can cannellini beans, undrained
1 c chicken stock
1/2 c shredded Parmigiano-Reggiano cheese
1/3 c finely chopped flat-leaf Italian parsley
salt and pepper to taste

Blanch escarole 1-2 minutes in a large pot of boiling salted water. Drain; set aside.

Cook sausage in a large skillet over medium-high heat, stirring frequently and breaking up chunks with spoon, 5-7 minutes or until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.

Add oil, red pepper flakes and garlic to skillet. Reduce heat to medium-low. Cook, stirring, 1 minute. Add sausage and escarole; stir to combine. Cook 1 minute; reduce heat to low. Add bean and liquid and stock; simmer 1 minute.

Add pasta; stir to combine. Add cheese and parsley; stir to combine. Let simmer 2-3 minutes. Season to taste with salt and pepper.

NOTES
From Wegmans.
Untried.

Braised Chuck Roast with Stew Vegetables

2 1/2 - 3 lbs boneless beef chuck roast
salt and pepper
3 Tbsp flour, plus additional for dusting
2 Tbsp olive oil
2 1/2 lbs assorted stew vegetables (carrots, potatoes, onions, celery, etc), chopped
10 oz mushrooms
1 c red wine
1 (28 oz) can cut tomatoes with Italian seasoning
1 3/4 c beef stock
1 Tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
salt and pepper to taste

Season roast generously with salt and pepper. Dust with flour; pat off excess.

Heat oil in large oven-safe pan on medium high until oil faintly smokes. Add roast; brown, turning to brown all sides, 10-15 minutes. Remove from pan and set aside. Discard all but 1 Tbsp drippings from pan.

Reduce heat to medium. Add stew vegetables and cook 4-5 minutes, stirring occasionally. Add mushrooms; cook 4-5 minutes, until lightly browned. Stir in wine. Simmer until reduced to syrupy consistency, 5-6 minutes, stirring occasionally to loosen browned bits on bottom of pan. Add tomatoes and cook 5 minutes. Add stock; heat to simmering. Return roast to pan and cover. Braise on center rack of oven 2-2 1/2 hours, until fork tender.

Remove pan from oven and carefully remove lid. Skim fat from surface of sauce and discard. Transfer roast to platter and season to taste with salt and pepper; let rest 10 minutes.

Stir thyme, rosemary and remaining 3 Tbsp flour into pan liquid. Heat to simmering, stirring occasionally. Season to taste with salt and pepper. Slice roast and serve with vegetables and sauce.

NOTES
From Wegmans.
Untried.

Braised Chicken with Baby Potatoes

3 Tbsp flour, plus additional for dusting
3 lbs chicken (breasts, drumsticks and/or thighs)
2 Tbsp oil
3 Tbsp chopped shallots
8 oz mushrooms
1/2 c dry white wine
2 c chicken stock
3/4 pound baby potatoes (white, dutch or red, left whole)
1/2 lb escarole, chopped
2 Tbsp chopped fresh tarragon
2 roasted peppers, diced
1 Tbsp capers
juice of one lemon (2-3 Tbsp)
salt and pepper to taste

Dust chicken with flour; pat off excess. Heat oil in large oven-safe pan on medium; add chicken. Brown lightly on all sides, 8-10 minutes total. Transfer to clean platter; set aside. Pour off all but 1 Tbsp oil.

Add shallots; cook and stir 1-2 minutes. Add mushrooms; cook and stir 3-4 minutes. Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 minutes to reduce liquids by two-thirds. Stir in remaining 3 Tbsp flour; add chicken stock. Return chicken to pan and add potatoes. Bring to a simmer.

Cover and place on center rack of oven. Braise for 1 hour at 350 degrees.

Remove pan from oven. Remove chicken from sauce and set aside. Add escarole to pan; simmer 5 minutes on medium on stove top. Stir in tarragon, peppers and capers. Return chicken to pan and add lemon juice. Season to taste with salt and pepper.

NOTES
From Wegmans.
Untried.

Butternut Squash with Baby Spinach

2 1/2 lbs butternut squash, cut into 1" cubes
2 large red onions, peeled and chopped (about 4 c)
3 Tbsp olive oil
salt and pepper to taste
1 (6 oz) pkg fresh baby spinach
3/4 c sweetened dried cranberries

Combine squash and onion in large shallow pan; drizzle with oil and sprinkle with salt and pepper. Toss lightly.

Roast 55 minutes at 350 degrees or until tender and brown. Add spinach and dried cranberries; toss and serve.

NOTES
From Wegmans.
Pretty good.

Roasted Chicken with Maple Walnut Glaze

1 whole roasting chicken (about 6 1/2 lbs)
salt and pepper
1 c walnut halves, chopped coarsely
1 stick butter
1/2 c maple syrup

Place chicken in a roasting pan and season with salt and pepper. Place pan on center rack of oven and roast 15 minutes at 450 degrees. Reduce heat to 350 degrees. Roast until internal temperature of chicken reaches 165 degrees, about 1 hour 15 minutes. Transfer from oven to serving platter.

Heat saute pan over medium heat; add walnuts. Stir, toasting until lightly brown, 3-4 minutes. Watch carefully to prevent burning.

Add butter to pan and melt. Remove from heat and stir in syrup. Pour over chicken. Serve extra glaze on the side.

NOTES
From Wegmans.
Untried.

Cloverleaf Rolls

1/2 c warm water (105-115 degrees)
2 pkg active dry yeast (4 1/2 tsp)
1 tsp + 1/3 c sugar
3/4 c warm milk (105-115 degrees)
4 Tbsp butter
3 3/4 c flour
1 1/2 tsp salt
2 large eggs
1 egg yolk mixed with 1 Tbsp water

In a large bowl, combine warm water, yeast, and 1 tsp sugar; stir to dissolve. Let stand until foamy (about 5 minutes). With a wooden spoon or a mixer on low speed, beat in warm milk, butter, 1/2 c flour, 1/3 c sugar, salt and eggs to make a thick batter. Continue beating 2 minutes, scraping bowl with rubber spatula. Gradually stir in 3 cups of flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining 1/4 c flour to keep dough from sticking.

Shape dough into a ball and place in a large greased bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise until doubled in volume (about 1 hour).

Punch down dough and turn out onto lightly floured surface. Cover and let rest 15 minutes.

Grease 24 muffin cups. Divide dough in half. Cut each half into 36 equal-sized pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise until doubled (about 30 minutes).

Brush rolls with yolk mixture. Bake at 400 degrees until rolls are golden and sound hollow when tapped (10-20 minutes).

NOTES
Not sure where I got this recipe.
Untried.

Pina Colada Popsicles

1 14-ounce can light coconut milk
1 cup pineapple chunks
3 tablespoons agave
1 1/2 teaspoons vanilla
1/2 teaspoon almond or rum extract

Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into 8 molds and insert sticks. Freeze until solid, at least 8 hours or overnight.

NOTES
From VegNews Magazine.
Untried, but looking forward to trying them. Think I will just use sugar or honey in place of agave though.

Butternut Squash Soup with Cinnamon Croutons

Croutons:
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt

Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.

Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream

Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.

Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.

Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.

NOTES
From Good Housekeeping perhaps? Not sure.
Untried.

Slow Cook Eggplant and Artichoke

1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese

Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.

Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.

Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.

NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.

Deep Dish Chicken Pot Pie

1 lb chicken, cut into cubes
1/4 c Italian dressing
4 oz cream cheese
2 Tbsp flour
1/2 c chicken broth
10 oz frozen mixed vegetables
1 pre-made pie crust

Preheat oven to 375 degrees.

In a medium skillet, cook chicken in dressing over medium heat for 2 minutes. Add cream cheese and cook until cheese melts. Add flour and stir well. Add broth and vegetables and simmer for 5 minutes, stirring occasionally.

Pour filling into a deep dish 10" pie plate. Top with pie crust; flute edges and slit top.

Bake 30 minutes or until golden.

NOTES
I think this comes from Kraft.
Not your ordinary chicken pot pie -- creamy and tangy and yum.

Lemon-Cheese Stuffed French Toast with Blueberry Syrup

6 thick (1 1/2") slices bakery cinnamon bread or challah

Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese

Egg Mixture:
6 large eggs
1/2 c heavy cream

butter
oil

Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice

Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.

Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!

Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.

Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).

While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.

NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.

Biscuits

2 c flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed

Preheat oven to 425 degrees.

Whisk together flour, baking powder, salt and sugar.

Cut in butter until mixture resembles coarse meal.

Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.

Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.

Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.

NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.

Cheesy Meatloaf

1 1/2 lb lean ground beef
1/2 c crushed crackers
3/4 c shredded cheddar cheese
1 pkg dry onion soup mix
2 eggs, beaten
1/4 c ketchup
2 Tbsp steak sauce

Mix beef, crackers, cheese and soup mix.

Mix eggs, ketchup and steak sauce.

Combine mixtures. Add water if needed.

Bake in a loaf pan, 45-60 minutes at 350 degrees.

NOTES
Don't remember where this came from.
Oatmeal makes a good substitute for the cracker crumbs.

Peanut Butter Cookies

1 c peanut butter
1 c sugar
1 egg, lightly beaten
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees. Grease 2 cookie sheets or line with parchment paper.

Beat peanut butter and sugar until well combined. Add egg, baking soda and salt; combine well.

Roll into balls and arrange 1" apart on cookie sheets. Flatten with the tines of a fork in a criss-cross pattern. Bake 10 minutes until puffed and golden.

NOTES
Not sure where this came from, but a good basic peanut butter cookie recipe.

Ginger Mascarpone Icebox Cake

12 oz gingersnap crumbs ( about 2 1/4 cups)
2 1/2 oz (5 Tbsp) unsalted butter, melted
8 oz cream cheese, at room temperature
1/2 cup plain yogurt
2/3 cup sugar + more for the pan
1/2 tsp vanilla extract
1/2 cup minced candied (crystallized) ginger
1 lb mascarpone cheese
1/3 cup heavy cream

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.

NOTES
From Cooking New American.
Untried.

Beer Bread

3 c self-rising flour
3 Tbsp sugar
12 oz beer

Preheat oven to 350 degrees. Place oven rack at a low-middle level. Grease a 9" x 5" loaf pan.

Combine flour and sugar. Gradually add beer. Stir at first with a wooden spoon and then with your hands when it gets too thick. It will be sticky.

Gather dough into a rough mound and press evenly into loaf pan. Bake 50-60 minutes.

NOTES
Don't know where I got this originally, but seems to be a pretty typical recipe.
Untried.

Garlicky Baked Chicken

4 chicken breasts
salt and pepper to taste
1 stick butter (8 Tbsp)
4 garlic cloves, chopped
2 c bread crumbs
1 c grated Parmesan cheese

Preheat oven to 350 degrees. Season chicken with salt and pepper. In a small saucepan, melt butter with garlic; pour into a shallow bowl. In another shallow bowl, mix bread crumbs and cheese. Dip chicken in garlic butter and coat well; then dip in bread crumbs, patting so coating is thick.

Place chicken in a shallow roasting pan and pat on any remaining crumb mix. Drizzle remaining butter over pieces.

Bake 1 hour, until crisp and golden, basting occasionally.

NOTES
I think this comes from a volume of Best American Recipes.
Not healthy at all, but totally delicious.

Black Bean and Sweet Potato Chili

2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste

Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)

Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.

At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.

You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.

NOTES
My recipe, adapted from various others.

Blueberry Muffins

1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 tsp vanilla
1 c blueberries (fresh or frozen)

Streusel:
1/2 c sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon

Combine dry ingredients. In a one-cup measuring cup, measure 1/3 c oil and crack egg into cup. Pour in enough milk to equal 1 cup. Add wet ingredients to dry ingredients and combine. Fold in blueberries. Pour batter into greased muffin cups.

For streusel, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and sprinkle over batter.

Bake at 400 degrees for 20-25 minutes.

NOTES
From allrecipes.com.
Yum!

Jackie's Crockpot Chicken

Layer in crock pot:

3 chicken breasts
2 cans cream of chicken soup (1 family size, 1 regular size)
1 packet onion soup mix
1 chicken bouillon cube
salt potatoes, skin on, quartered
sliced carrots
frozen mixed vegetables

Cook 6 hours on low. Before serving, shred chicken using 2 forks and mix well. Serve over biscuits.

NOTES
From my friend Jackie.
No measurements for the vegetables -- just use whatever looks like a good sized layer.
Haven't made this since I gave up canned soup, so I'd probably look for an alternative if I made it again.
Would perhaps look for a homemade alternative to the onion soup mix as well.

Confetti Bites

2 (8 oz) pkg crescent rolls
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots

Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.

Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.

NOTES
From Mr. Food.
Untried.

Spinach Balls

2 (10 oz) pkg frozen spinach, thawed, drained and dried
1 1/2 c grated Parmesan cheese
2/3 c seasoned bread crumbs
6 beaten eggs
1/2 c melted butter
1 c chopped onion
1 tsp dried oregano
1/2 tsp garlic powder

Preheat oven to 350 degrees. Mix all ingredients and shape into balls. Bake 20-25 minutes on greased cookie sheets, until golden.

NOTES
I think this is from Mr. Food.
Untried, but sounds similar to a delicious recipe my mom makes.

Layered Brownies

Brownies:
4 oz unsweetened chocolate
3/4 c butter
2 c sugar
3 beaten eggs
1 tsp vanilla
1 c flour

Peanut Butter Layer:
1 c peanut butter
1/2 c confectioners' sugar
1 tsp vanilla

Glaze:
4 oz semisweet chocolate
1/4 c butter

Preheat oven to 350 degrees. Grease a 9"x13" pan.

Melt unsweetened chocolate and butter in microwave 2 minutes, until butter melts; stir until chocolate is entirely melted. Stir in sugar, eggs, vanilla and flour. Spread in pan and bake 30-35 minutes. Cool in pan.

Meanwhile, combine peanut butter, confectioners' sugar and vanilla; blend until smooth. Spread over brownie layer.

Microwave semisweet chocolate and butter 2 minutes; stir to melt chocolate. Spread over peanut butter layer.

Cool, cut and eat.

NOTES
I think this comes from Mr. Food.
Untried.

Popovers

2 cold eggs
1 c cold milk
1 Tbsp melted butter
1 c flour
1/2 tsp salt

Preheat oven to 425 degrees; grease 6 custard cups or muffin tins.

In a large bowl, combine all ingredients and beat until smooth. Immediately pour batter into prepared cups, filling each halfway.

Bake 35 minutes or until golden brown and puffy. Cool slightly before removing from cups. Serve with butter, syrup or jam.

NOTES
Can't remember where I got this recipe but popovers are popovers. Very basic.
Fun recipe for kids to help with.

Sweet Potato and Pear Casserole

4 medium sweet potatoes or yams; peeled, cooked and mashed
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved

Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.

In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.

Arrange pear halves over potatoes; then pour honey mixture on top.

Bake for 30-35 minutes or until golden.

NOTES
I think this comes from Mr. Food.
Untried.

Rice and Asparagus Casserole

2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese

Preheat oven to 350 degrees.

Boil asparagus until crisp-tender (about 10 minutes).

In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.

Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.

NOTES
I think this comes from Mr. Food.
Untried.

Cranberry Candied Yams

4 medium sweet potatoes or yams
1/2 c whole berry cranberry sauce
3 Tbsp lemon juice
1/3 c honey
1 Tbsp melted butter

Cook potatoes in boiling water until just tender.

Preheat oven to 350 degrees.

Cool potatoes slightly; then peel, split lengthwise and place in a greased 8" square baking dish.

In a small bowl, combine cranberry sauce and lemon juice; spread over potatoes.

Bake 25 minutes, basting occasionally.

NOTES
I think this comes from Mr. Food.
Untried.

Black Bean Salad with Rice or Quinoa

2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice

Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.

NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.

Cowboy Mashed Potatoes

1 lb red potatoes
1 lb yellow potatoes
1/2 can (2 oz) chopped green chiles
12 oz chopped carrots
4 cloves garlic
10 oz frozen corn
4 Tbsp butter
1/2 c shredded cheddar cheese
salt and pepper to taste

Cook potatoes, carrots and garlic in boiling water 15-20 minutes or until potatoes are tender; drain. Stir in corn, chiles and butter; mash well with potato masher. Stir in cheese; season with salt and pepper to taste.

NOTES
Adapted from allrecipes.com.
A nice twist on ordinary mashed potatoes.
I've been guilty of serving this to my family as an entree, I love it so much.

Pumpkin Apple Streusel Muffins

2 1/2 c flour
2 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 beaten eggs
1 c pumpkin puree
1/2 c vegetable oil
2 c peeled chopped apples

Preheat oven to 350 degrees; prepare 18 muffin cups.

Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and oil; add to dry mixture and mix well. Fold in apples.

Streusel:
2 Tbsp flour
1/4 c sugar
1/2 tsp cinnamon
4 tsp butter

Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over muffins.

Bake 35-40 minutes at 350 degrees.

NOTES
From allrecipes.com.
In place of pre-made pumpkin pie spice, I use any combination of cinnamon, allspice, cloves, and/or nutmeg.
The streusel makes too much -- I usually double the muffin batter but keep the amount of topping the same.
Family favorite!

Pumpkin Spice Muffins

2 c pumpkin puree
3 c flour
2 c sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp allspice
1 tsp salt
2/3 c vegetable oil
3 eggs

Preheat oven to 350 degrees; prepare 12 muffin cups.

Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly without overmixing. Spoon into muffin cups.

Bake at 350 degrees for 20-25 minutes.

NOTES
Original source unknown, but this is just a basic pumpkin muffin recipe with perhaps more spices than most. I leave out the nutmeg in consideration of the boyfriend's preferences.

Calzones or Strombolis

1 (.25 oz) package active dry yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour, divided
1 tsp olive oil
1/2 c ricotta cheese
1 1/2 c shredded Cheddar cheese
1 Tbsp dried basil leaves
1-2 c filling (see notes)
1 egg, beaten
marinara sauce or pizza sauce

To make dough: in a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl coated with 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To make filling: while dough is rising, combine the ricotta cheese, cheddar cheese, basil leaves and filling in a large bowl. Mix well, cover bowl and refrigerate to chill.

To make calzones: when dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

To make a stromboli: when dough is ready, punch it down separate it into two equal parts. Roll each out into a rectangle, about 10" x 14", on a lightly floured surface. Spread each rectangle with half of the filling. Starting on one long side, roll dough into a cylinder and pinch the edges to seal (you can brush a little egg on the edges to help seal the dough). Brush the tops of the strombolis with egg and place on a lightly greased baking sheet.

Bake at 375 degrees for 20-30 minutes or until golden brown and starting to crisp. Serve hot with warm marinara or pizza sauce on the side for dipping.

NOTES
Adapted from recipes at allrecipes.com and foodnetwork.com.
We have these regularly as an alternative to pizza (which we also eat regularly).
You could make this using pre-made pizza dough, or your own favorite pizza dough recipe.
To make the filling, I chop up whatever veggies we have on hand, kinds that would work well as pizza toppings, such as onions, peppers, olives, broccoli, spinach, tomatoes, meat, etc., and saute them in oil with minced garlic.
I make my own dipping sauce: open a can of crushed tomatoes and season with salt, pepper, a little sugar, dried basil, oregano, garlic powder, onion powder, rosemary, thyme, crushed red pepper and/or parsley to taste. Usually a teaspoon or so of anchovy paste as well. Heat and serve.

Dijon Tarragon Cream Chicken

2 Tbsp butter
3 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup milk
2 Tbsp flour
2 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Melt the butter in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

Add garlic to the pan and cook for a minute or two. Combine milk and flour and stir into pan, scraping up the brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

NOTES
Adapted from allrecipes.com.
Really rich and delicious. The tarragon really makes this dish; its flavor combined with the mustard is superb.

Chocolate Banana Cupcakes with Peanut Butter Frosting

1 1/2 c sugar
10 Tbsp softened butter
2 tsp vanilla
2 mashed bananas
2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 t salt
1 c milk

Frosting:
1/2 c butter
1 c peanut butter
3 Tbsp milk, or as needed
2 c confectioners' sugar

Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.

Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.

To make frosting:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

NOTES
Cupcake recipe from Post Punk Kitchen -- theirs is vegan; I changed it because I am a snob who only bakes with real butter, but it will work fine with vegan butter and soymilk as well.
Frosting recipe from allrecipes.com
The combination of chocolate, bananas and peanut butter works so well together. The cupcakes are good unfrosted as well, but I would recommend the frosting.

Strawberry Muffins

1 c all-purpose flour
1 c whole-wheat flour
1/2 c sugar
1 1/2 tsp baking soda
2 eggs
1 c yogurt
1/4 c butter, melted
1 tsp vanilla
1 c chopped strawberries (fresh or frozen)

Preheat oven to 375 degrees. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries in the flour mixture; then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin cups. Bake for 20-25 minutes or until tops are golden brown. Makes 12 muffins.

NOTES
From Stonyfield Farm.
Untried.

Spinach and Sweet Potato Risotto

risotto
chicken or vegetable broth
1 medium sweet potato
olive oil
2 c fresh chopped spinach
salt and pepper
grated Parmesan cheese

Prepare risotto according to package directions; use broth to cook risotto.

Peel sweet potato and cut into small cubes. Saute in olive oil until soft and browned (about 10 minutes). Add spinach and toss gently until spinach wilts. Add salt and pepper to taste.

Stir spinach and sweet potato into risotto; top each serving with Parmesan cheese.

NOTES
Original source unknown.
This used to be a favorite of mine but I haven't made it in a long time due to the time-consuming nature of risotto.
I use yams instead of sweet potatoes in virtually every recipe.

Chili-Rubbed Pork with Apricot Ginger Glaze

Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper

Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste

2-3 pork tenderloins (about 2 lbs)

Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.

On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.

Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.

NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.

Zucchini Coconut Cookie Bars

3/4 c softened butter
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1/2 tsp salt
1 1/2 tsp baking powder
3/4 c shredded coconut
2 c grated zucchini

Icing:
I Tbsp melted butter
2 Tbsp milk
1 tsp vanilla
1/4 tsp cinnamon
1 c confectioners' sugar

Cream butter and sugars; add eggs and vanilla and mix until fluffy.

In a separate bowl, sift together flour, salt and baking powder; stir into sugar mixture. Stir in coconut and zucchini.

Spread batter into a greased 9"x13" baking pan; bake at 350 degrees for 35-40 minutes.

To make icing, combine all ingredients and drizzle over warm bars.

NOTES
From allrecipes.com.
These are really tasty, but it makes too much icing and they started getting soggy after sitting for a while. I think halving the icing would fix that.

Chocolate Zucchini Cupcakes

2 oz unsweetened chocolate, melted
3 eggs
1 3/4 c brown sugar
1 c vegetable oil
2 c flour
2 c grated zucchini
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Beat eggs and brown sugar 10 minutes or until thick and pale. Add oil and melted chocolate; stir.

In a separate bowl combine flour, baking soda, baking powder and salt; mix into egg mixture. Fold in zucchini.

Spoon batter into greased muffin cups, filling 2/3 full.

Bake 20 minutes at 350 degrees. Cool 10 minutes in pan before removing from pan.

Cool and Frost with chocolate or cream cheese frosting.

NOTES
From allrecipes.com.
I believe I have frosted these with chocolate cream cheese icing.
Zucchini makes these nice and moist and you can pretend they're not so bad for you.

Corn and Zucchini Medley

4 slices bacon
2 c chopped zucchini
1 1/2 c corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c shredded monterey jack cheese

Fry bacon until browned; reserve 1 Tbsp drippings. Drain and chop bacon.

Heat reserved drippings over medium heat in a skillet; saute vegetables until tender (about 10 minutes). Season with pepper; sprinkle with bacon and cheese before serving.

NOTES
From allrecipes.com
Good with or without bacon. One of my favorite summer sides.

Zucchini Brownies

1/2 c vegetable oil
1 1/2 c sugar
2 tsp vanilla
2 c flour
1/2 c unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini

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

Combine oil, sugar and vanilla.

Combine flour, cocoa, soda and salt; stir into sugar mixture. Fold zucchini into batter.

Spread in prepared pan and bake for 25-30 minutes.

Optional frosting:
6 Tbsp cocoa
1/4 c butter
2 c confectioners' sugar
1/4 c milk
1/2 tsp vanilla

Melt cocoa and butter; set aside to cool. Blend sugar, milk and vanilla; stir into cocoa mixture. Spread over cooled brownies before cutting.

NOTES
From allrecipes.com.
Moist, cakey brownies. Good enough alone that I've never bothered to make the frosting.

Zucchini Patties

2 c grated zucchini
2 beaten eggs
1/4 c chopped onion
1/2 c flour
1/2 c grated Parmesan cheese
1/2 c shredded mozzarella cheese
salt to taste
vegetable oil
marinara sauce and/or sour cream

Combine zucchini, eggs, onion, flour, Parmesan, mozzarella and salt.

Heat oil in a skillet over medium heat. Drop mixture by spoonfuls onto skillet; flatten slightly with a spoon or fork and fry until brown on both sides.

Drain on paper towels before serving; serve with marinara sauce and/or sour cream for dipping.

NOTES
From allrecipes.com.
Greasy but tasty.

Potato Salad

12 red or Yukon gold potatoes
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar

Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.

NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.

No-Bake Chocolate Peanut Butter Oatmeal Cookies

2 c sugar
4 Tbsp cocoa powder
1 stick butter
1/2 c milk
1 c peanut butter
1 Tbsp vanilla
3 c oatmeal

Combine sugar, cocoa, butter and milk in a saucepan and bring to a boil; boil 1 minutes. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoons onto waxed paper and refrigerate until set.

NOTES
Source unknown, pretty common cookie though.
Scrumptious.

Tomato and Green Bean Salad

3/4 lb green beans, trimmed, cut in half on a bias
2 small tomatoes (1/2 lb), seeded and chopped
1/2 c garlic vinaigrette

Bring pot of water to a boil and blanch beans 1-2 minutes. Drain and transfer beans immediately to a bowl of ice water to stop cooking; drain well.

Combine beans, tomatoes and dressing in a bowl. Marinate 2 hours, uncovered at room temperature. If made more than two hours in advance, chill and serve at room temperature.

NOTES
From Wegmans.
To make the vinaigrette, combine 1/2 c oil with 3 Tbsp vinegar (I like balsamic), salt and pepper, and minced garlic to taste (I'd probably stick to one clove here).
Great summer side.

Pumpkin Spice Bread

2 c canned pumpkin
3 c sugar
1 c water
1 c vegetable oil
4 eggs
3 1/3 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
3/4 tsp ground cloves

Combine first 5 ingredients in a large mixing bowl; beat until thoroughly combined.

In a separate bowl, combine remaining ingredients. Slowly add dry ingredients to wet ingredients, beating until smooth.

Grease 2 loaf pans and dust with flour. Divide batter between the two pans. Bake at 350 degrees for 60-70 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10-15 minutes, then remove from pans to cool completely.

NOTES
Original source unknown.
This is my standard pumpkin bread. Good with chocolate chips or cranberries folded in.
Sometimes replace some of sugar with brown sugar, and/or some of oil with applesauce.

Summer Fruit Pizza

1/4 c butter, softened
1/2 c sugar
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract
1 1/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 oz softened cream cheese
1/4 c confectioners' sugar
1 c whipped cream
1 sliced banana
1 c sliced strawberries
1 (8 oz) can mandarin oranges
2 kiwi, peeled and sliced
1/3 c blueberries

Cream butter and sugar. Beat in egg and extracts.

Combine flour, baking powder, baking soda and salt. Add to butter mixture and beat well. Cover and chill 30 minutes.

Press dough into a greased 12" or 14" pizza pan. Bake at 350 degrees for 12-14 minutes or until golden. Cool completely.

Beat cream cheese and confectioners' sugar until smooth; spread over crust. Arrange fruit on top.

Glaze:

1/4 c sugar
1/4 c orange juice
2 tsp cornstarch

Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Cool about 30 minutes, to room temperature. Brush over fruit. Store in refrigerator.

NOTES
Original source unknown.
Not a quick dessert, but an impressive and delicious one.

Holiday Ginger Cookies

Cookies:
1 1/4 c sugar
1 c butter, softened
1 egg
1 tsp vanilla
3 Tbsp molasses
3 c flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt

Frosting:
3 c powdered sugar
1/3 c butter, softened
1 tsp vanilla
1-2 Tbsp milk

Combine first 5 cookie ingredients; beat until creamy. Add all remaining cookie ingredients and beat until well-mixed. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm (1-2 hours).

Roll out dough on lightly floured surface, one half at a time (keep remaining dough refrigerated), to 1/8" thick. Cut with cookie cutters. Place cookies 1" apart on greased cookie sheets. Bake 6-9 minutes or until set. Cool completely.

Combine all frosting ingredients, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting. Makes 2 dozen.

NOTES
From Land O'Lakes.
Untried.

Chocolate Chunk Brownie Cookies

1 (11.5 oz) package semi-sweet chocolate chunks (2 c)
1 1/2 c sugar
1 c butter, softened
2 eggs
2 tsp vanilla
2 1/2 c flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Melt 1 c chocolate chunks in a 1-quart saucepan over low heat, stirring occasionally, until melted (3-5 minutes). Combine sugar and butter in a large bowl and beat until creamy. Add melted chocolate, eggs and vanilla. Beat until well mixed. Combine flour, baking powder, baking soda and salt; stir into batter until well mixed. Stir in remaining chocolate chunks.

Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until set. Makes 3 1/2 dozen.

NOTES
From Land O'Lakes.
Untried.

Blueberry Brunch Cake

1/2 c butter, softened
3/4 c granulated sugar
2 eggs
1 tsp vanilla
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
1/2 c brown sugar
1 tsp cinnamon
1 c chopped pecans
1 c blueberries

Preheat oven to 350 degrees; grease an 8" or 9" square pan.

Cream butter and sugar until light and fluffy; add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. Toss brown sugar, cinnamon and nuts together.

Pour half of batter into prepared pan. Mix blueberries with half of the brown sugar mixture and spread over batter. Spread with remaining batter and sprinkle with remaining brown sugar mixture.

Bake 35-40 minutes.

NOTES
Original source unknown.

Chocolate Raspberry Bars

1 1/4 c flour
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips

Crumb Topping:

2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla

Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.

Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.

To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.

NOTES
From my mom.

Hamburger Casserole

2 medium sliced potatoes
2 medium sliced carrots
1/3 c uncooked rice
2 small sliced onions
1 lb ground beef
1 quart canned tomatoes
salt and pepper
1 Tbsp brown sugar

In a 2-quart greased casserole dish, layer potatoes, carrots, rice, onion, beef and tomatoes, sprinkling salt and pepper to taste over each layer. Sprinkle brown sugar over all. Bake at 300 degrees for 1 1/2 - 3 hours.

NOTES
I think this comes from an Amish or Mennonite cookbook.
Untried.

Seven-Layer Cookies

1 stick butter
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk

Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.

NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.

Cheesy Potato Casserole

5 large potatoes
1 c sour cream
1 can cream of chicken soup
1/4 c water
1 1/2 c sharp cheddar cheese, shredded, divided
2 Tbsp chopped onion
1/4 c melted butter
salt and pepper

Wash and peel potatoes. Boil until tender. Let cool and then grate.

Mix together sour cream, soup, water, 1 c cheese, onion, butter, and salt and pepper to taste.

Layer potatoes and cheese mixture in a baking dish; top with 1/2 c cheese. Bake at 350 degrees for 30 minutes.

NOTES
From my friend Jessica.
Really delicious, but these days I'd probably play around to find a substitute for the cream soup.

Cider Glaze for Ham

2 c apple cider or juice
1 c honey
1/2 c cider vinegar
1/4 c Dijon mustard
2 tsp chili powder
1 Tbsp butter
1/2 tsp apple pie spice, divided

In a large saucepan, combine the cider or juice, honey, vinegar, mustard and chili powder. Bring to a boil; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently.

Remove half of sauce to a small bowl; stir in butter and 1/4 tsp apple pie spice. Set aside to serve with ham.

Bring remaining sauce to a boil. Reduce heat and boil gently for 5 minutes or until sauce is thickened and reduced to about 1/2 c; stir frequently. Add 1/4 tsp apple pie spice.

Brush ham with the glaze during the last 20-30 minutes of baking. Pass reserved sauce with ham.

NOTES
From my friend Jessica.
Yum!

Creamy Chicken Pasta Soup

3 Tbsp butter
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper

Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.

Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.

Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.

NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.

Peek-a-boos

1 c butter
2 c sugar
3 eggs
1 tsp vanilla
3 c flour
1 can pie filling

Cream butter and sugar, mix in eggs and vanilla. Stir in flour. Spread 1/2 batter on a cookie sheet; cover with pie filling. Drop remaining batter by large spoonfuls on top of fruit filling. Bake 30 minutes at 375 degrees.

NOTES
From my mom.

Nieman Marcus Cookies

1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
2 1/2 c blended oatmeal
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
4 oz grated semi-sweet or milk chocolate
12 oz chocolate chips

Cream butter and sugars. Stir in eggs and vanilla. Combine flour, oatmeal, baking soda, salt, and baking powder; stir into butter mixture. Stir in grated chocolate and chocolate chips. Shape into cookies on ungreased cookie sheets and bake for 10 minutes at 375 degrees.

NOTES
This comes from an e-mail forward/chain letter from the early days of the internet.
Delicious alternative to ordinary chocolate chip cookies.

Zucchini Bread

3 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
3 beaten eggs
3 tsp vanilla
2 c shredded zucchini
1 c vegetable oil

Combine flour, sugar, baking soda, nutmeg, baking powder, cinnamon and salt. Mix together eggs, vanilla, zucchini and oil. Stir wet ingredients into dry ingredients. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees.

NOTES
Original source unknown -- I got it via my sister's high school boyfriend.
Only zucchini bread recipe I ever use.
Usually skip the nutmeg out of consideration for the significant other's tastes; sometimes add ground cloves or allspice instead.

Zucchini Crust Pizza

3 1/2 c grated zucchini
3 beaten eggs
1/3 c flour
1/2 c shredded mozzarella cheese
1/2 c Parmesan cheese
1/2 tsp dried basil
pizza sauce
pizza toppings

Combine zucchini, eggs, flour, cheeses and basil. Spread in a greased 9"x13" pan; bake at 350 degrees for 20-25 minutes. Brush top with oil and broil 5 minutes.

Top with pizza sauce and favorite pizza toppings and bake for 25 minutes at 350 degrees.

NOTES
Original source unknown.
Untried.

Spaghetti Pie

3 c cooked spaghetti
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella

Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.

NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.

Pasta Verde

2 c orzo
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint

Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.

Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.

Top with crumbled feta cheese and chopped fresh mint.

NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.

Eggplant Sticks

1 medium eggplant
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil

Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water

Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.

Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.

To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.

NOTES
Source unknown.
Untried.

Thai Shrimp Soup

1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp

Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.

NOTES
Original source unknown.
Untried.

Tortilla Soup

4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges

Cut tortillas into strips and bake at about 350 degrees until they are crispy.

Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.

In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.

Slice pork thinly; add to soup and cook through.

Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.

NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.

Vegetable Soup with Parmesan Toasts

2 bunches green Swiss chard, stems trimmed
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 small butternut squash (about 2 lb), peeled, cut into 1/2" pieces
1 1/2 c dry white wine
1 tsp salt
1/4 tsp pepper
12-16 1/2"-thick baguette slices
1 c (4 oz) grated Parmesan

Heat oven to 350 degrees. Rinse and drain Swiss chard. Stack the leaves and slice crosswise into 1"-wide strips. Heat 1 Tbsp oil in large saucepan over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and squash and stir to coat. Add wine, salt and pepper and bring to a boil. Cover, reduce heat, simmer until squash is tender, about 15 minutes. Meanwhile, brush baguette slices with remaining oil. Place on foil, sprinkle with Parmesan and bake until golden, 15 minutes. Ladle soup into bowls and float toasts on top.

NOTES
From Real Simple.
Untried.

Cheddar and Chive Scones

1 c all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 1/4 tsp salt
1 stick butter, chilled, cut into 1/4" dice
2/3 c heavy cream, plus 1 Tbsp for brushing
1 c (about 4 oz) grated cheddar
1 Tbsp finely chopped fresh chives

Heat oven to 425 degrees.

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 2/3 c cream. Add cheddar and chives and use hands to combine; dough should be crumbly. Knead dough a couple of times until it comes together. Gently pat into a ball, then flatten slightly into a 1" thick disk. Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush top with remaining cream. Bake for about 30 minutes or until golden.

NOTES
From Real Simple.
Untried.

Macaroni and Cheese

1 lb elbow macaroni
1 c dry bread crumbs
1/4 c fresh flat-leaf parsley, finely chopped (optional)
1/4 c olive oil
3 tsp salt
1/4 tsp black pepper
5 Tbsp butter
1/2 c all-purpose flour
6 c milk
3 1/2 c (about 14 oz) grated sharp cheddar cheese

Heat oven to 400 degrees. Grease a 9"x13" baking dish. Cook macaroni until almost tender but still firm, about 2 minutes less than package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine bread crumbs, parsley (if using), oil, 1 tsp salt and pepper; set aside.

In a saucepan, over medium heat, melt butter. Stirring constantly, add flour and cook for 3 minutes; mixture will clump. Still stirring constantly, add milk slowly. Cook 7 minutes. Add cheddar and remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add macaroni and combine. Transfer to baking dish and top with bread crumb mixture.

Bake until golden and bubbling slightly around the edges, about 25 minutes.

VARIATION
Vary the flavor of the bread crumbs by replacing parsley with thyme or oregano, or omit herbs.

NOTES
From Real Simple.
Untried.

Plum Muffins

2 eggs
1 c buttermilk
1/4 c vegetable oil
2 c all-purpose flour
1/2 c sugar
1/2 tsp baking soda
3 medium plums, pits removed, chopped (about 1 1/2 c)
1/4 c chopped pecans

Preheat oven to 375 degrees. Grease and flour a 12-cup muffin pan.

Lightly beat together eggs, buttermilk, and oil in a large bowl.

Combine flour, sugar and baking soda; stir in chopped plums and pecans. Add to liquid; fold together just until dry ingredients are moistened. Do not overmix.

Spoon 1/3 c batter into each muffin cup; top each with rolled oats or granola and pecan halves. Bake 30-35 minutes or until muffins spring back when touched near center.

NOTES
From Wegman's.
Untried.

Tomato Blue Cheese Salad

6 large tomatoes (about 3 1/4 lb), cored, cut in half lengthwise, sliced
6 large basil leaves, cut in thin strips
1 Tbsp capers
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/3 c crumbled blue cheese

Arrange tomatoes on serving platter; sprinkle with basil and capers. Season with salt and pepper to taste.

Drizzle with balsamic vinegar and oil;sprinkle with blue cheese. Garnish with addition basil.

NOTES
From Wegman's.
Untried.

Apricot Cranberry Oatmeal Cookies

3/4 c butter, room temperature
3/4 c brown sugar
1/2 c rice flour
1/2 c gluten-free baking flour
1 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/3 c chopped dried apricots
1/3 c dried cranberries

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.

In a large bowl, beat together butter and brown sugar until smooth and creamy.

In a separate bowl, combine flours, oats, salt, baking soda, and spices. Whisk gently to remove any lumps. Add dry ingredients slowly to butter mixture and stir until well combined. Do not overmix. Stir in apricots and cranberries and mix well.

Form walnut-sized cookies on cookie sheets; leave 2" between cookies. Press down slightly on each to flatten dough.

Bake for 15-20 minutes, until light brown and slightly firm to the touch. Cool on cookie sheet at least 5 minutes.

NOTES
From Hannaford.
Untried.
Would probably switch out rice/gluten-free flours for some more common varieties.

Tiramisu

2 c double-strength brewed coffee
6 Tbsp dark rum, divided
1 1/2 c chilled heavy cream, divided
6 Tbsp sugar
1/4 tsp salt
1 1/2 lb mascarpone cheese
4 (6 oz) pkg ladyfingers, about 48 cookies
4 oz semi-sweet chocolate, grated
1 1/2 Tbsp cocoa powder

Combine coffee and 1/4 c rum in a pie plate or wide baking dish and set aside to cool.

Make mascarpone cream. In a medium bowl, combine 1/4 c heavy cream, remaining 2 Tbsp of rum, sugar, salt and mascarpone cheese. Mix well and set aside.

Pour remaining 1 1/4 c cream into a large bowl and beat with an electric mixer until it holds stiff peaks, about 5-7 minutes. Be careful not to overbeat. Using a rubber spatula, gently fold about 1/3 of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until mixture is uniform. Set aside.

Assemble tiramisu. Working one at a time, roll half the ladyfingers very quickly in coffee mixture (take too long and ladyfingers will be soggy and heavy) and arrange in a snug single layer in a 9"x13" glass or ceramic baking dish, breaking or trimming ladyfingers as necessary to fill the dish. Spread half the mascarpone cream evenly over ladyfingers, using a rubber spatula to work mixture into corners of dish and to smooth surface. Sprinkle half of grated chocolate evenly over mascarpone, then repeat dipping and arranging remaining ladyfingers over mascarpone and chocolate layer. Spread remaining mascarpone evenly over second layer of ladyfingers, smooth top with spatula, and sprinkle with remaining chocolate.

Cover tightly with plastic wrap and refrigerate to set, 6-24 hours. At serving time, remove plastic wrap, place cocoa powder in a fine mesh strainer, and sprinkle evenly over top of tiramisu. Wipe edges of dish clean and serve.

NOTES
From Hannaford.
Untried.

Smoky Cheddar Chowder

3 Tbsp butter
1 large onion, chopped medium (about 1 1/2 c)
4 medium carrots, peeled and chopped medium (about 2 c)
3 large ribs celery, chopped medium (about 2 c)
1 medium garlic clove, minced
2 large bay leaves
2 tsp minced fresh thyme (3/4 tsp dried)
2 lb leeks (about 4 medium), white and light green parts, halved lengthwise, cleaned thoroughly, cut into 1" pieces (about 7 c)
2 lb medium potatoes, peeled and cut into 3/4" cubes (about 6 c)
3 c chicken stock
2 c half and half
8 oz smoked Cheddar cheese, grated (about 3 c)
1/2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
2 tsp snipped chives, for garnish

In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme and leeks, stir to distribute, cover and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.

Add potatoes and chicken stock. Increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover and cook until potatoes are just tender, 12-15 minutes. With a wooden spoon, mash some of the potatoes and continue cooking until they release their starch into the chowder, about 2 minutes.

Reduce heat to low, add half and half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 c at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.

Ladle chowder into bowls, sprinkle each serving with chives, and serve with crackers or sliced baguette. Makes about 3 quarts, or 8 servings.

NOTES
From Hannaford.
Untried.

Coconut-Almond Granola

3/4 c butter
1/2 c light brown sugar
1/8 tsp salt
4 c old-fashioned oats
2 c unsweetened flaked cereal (such as bran or corn flakes)
1 c dried or shredded coconut, sweetened or unsweetened
2 1/2 c sliced almonds
2 tsp ground cinnamon
1 Tbsp vanilla extract
1 1/2 c chopped dates

Preheat oven to 275 degrees. Line two rimmed baking sheets with foil.

IN a small saucepan over medium heat, melt butter. Whisk brown sugar and salt into butter and stir until mixture is blended and smooth and sugar has dissolved. Remove from heat.

IN a large mixing bowl, combine oats, cereal, coconut, almonds and cinnamon. Mix well.

Stir vanilla extract into butter and sugar. Pour mixture over dry ingredients and mix until well combined. All dry ingredients should be coated with butter mixture.

Divide granola between prepared baking sheets, spreading into an even layer. Bake for 30 minutes, then stir granola, rotate pans and switch racks. Bake for an additional 20-30 minutes until granola is golden. Watch carefully during last 10 minutes, as granola can easily burn at this point.

Pour granola into a large mixing bowl. Stir in dates, then pour back into pans and let granola cool to room temperature. Store in an airtight container -- granola will keep for at least one week at room temperature, or one month when refrigerated.

NOTES
From Hannaford.
Untried.

Lemon-Cranberry Mini Tea Breads

Tea Bread:

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (about 4 oz) fresh or frozen, thawed cranberries, coarsely chopped, or 1 c dried
1 c + 1 Tbsp sugar
6 Tbsp butter, room temperature
2 tsp finely grated lemon zest (1 large lemon)
2 eggs
1/2 c milk
1 tsp vanilla extract

Glaze:

1/3 c sugar
1/4 c fresh lemon juice

Preheat oven to 350 degrees. Grease four mini-loaf pans (5 1/2" x 3 1/2" x 2").

Sift flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 Tbsp sugar. Set aside.

In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest and remaining 1 c sugar until smooth and lightened slightly in color, about 1 minutes. Beat in eggs until smoothly blended. On low speed, mix in 1/2 flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until incorporated. Stir in cranberries.

Divide batter evenly among the four pans. Place pans on a baking sheet and bake for about 35 minutes, until tops are golden, edges are brown, and a toothpick inserted in center comes out clean. Cool on a rack 10 minutes.

To make glaze: Stir together sugar and lemon juice in a small saucepan over medium-low heat, until sugar dissolves, about 5 minutes. Use a toothpick to poke 6 holes in each loaf. Spoon about 3 Tbsp glaze over each loaf. Cool loaves completely in their pans.

Wrapped tightly in plastic wrap, loaves can be stored at room temperature for up to 3 days or frozen for up to one month.

NOTES
From Hannaford.
Untried.