Better Green Bean Casserole

I titled this "Better" because it is so much better than the cream of mushroom/french fried onion version. Our sister-in-law Shannon made this for Thanksgiving a couple of years ago.

2 Tbsp. butter
2 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. white sugar
1/4 c. onion, diced
1 c. sour cream
3 (14.5 ounce) cans French style green beans, drained (Shannon used fresh)
2 c. shredded cheddar cheese
1/2 c. crumbled buttery round crackers
1 Tbsp. butter, melted

Preheat oven to 350 degrees. Melt 2 Tbsp. butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Squapple Crisp

Isn't squapple a fun word? Seriously, say it out loud. When Lizzie brought this to a family gathering, we couldn't stop saying it.

4 c. butternut squash, peeled, seeded, and diced
1 pound (about 3) Baldwin apples, peeled and sliced
4 Tbsp. butter
1/2 c. maple syrup
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 cup flax flakes, crushed

Roast squash until tender. Mash with 1 Tbsp. butter, 1/4 c. maple syrup, and spices. Melt remaining butter, mix with flax and remaining syrup. Layer squash and apples in baking pan, top with flax mixture. Bake at 350° for 15-20 minutes.

Serve as a side dish or top with vanilla ice cream for dessert.

Cottage Cheese Pie

This is another one of those recipes that I don't really love, but Jon does, so here it is! His dad makes this every holiday season.

I really wish I was a pie maker. Jon's mom makes the most amazing pie crust and I did try to have her mentor me on how to make it, but I can't seem to get it - I think it takes too much patience!

2 c. cottage cheese

1 c. sugar

1 Tbsp. flour

1/4 tsp. salt

1/2 tsp. baking powder

3 Tbsp. melted butter

3 Tbsp. lemon juice

1 Tbsp. grated orange peel

3 eggs

uncooked pie shell

Mix first 6 ingredients and blend well. Add juice, orange rind and beaten eggs - beat all for 2 minutes. Pour into uncooked pie shell. Bake at 350 for 15 minutes. Lower temperature to 300 and bake for 30 minutes.

Christmas Punch

This is not just for Christmas, but Jon's mom makes it every Christmas, so I guess I've come to think of it as Christmas punch.

3/4 of a big bottle of Hawaiian Punch

1/2 can grapefruit juice

1 can pineapple juice

Most of a 2 liter bottle of ginger ale

rainbow sherbet

Cherry Winks

A couple of years ago, we stopped in for a visit with my Aunt Dianne and Uncle Jerry around Christmas time. My Aunt served us these cookies and I loved them! I was surprised to hear that my Grandma Lowery had beeen making them for years, because I didn't remember ever having them before. But we never really saw my grandparents around Christmas time, I guess that's why...(we did see them A LOT growing up, just not at Christmas because they were "snow birds")

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. shortening

1 c. sugar

2 eggs

2 Tbsp. milk

1 tsp. vanilla

1 c. chopped pecans

1 c. chopped dates

1/3 c. chopped maraschino cherries

1 Tbsp. maraschino cherry juice

2 1/2 c. crushed cornflakes

Sift together first 4 ingredients and set aside. Mix the shortening and sugar and then add in the eggs, milk and vanilla. Add in the sifted dry ingredients, then mix in the pecans, dates, cherries and cherry juice. Shape into balls about the size of a Tbsp., roll each ball in crushed cornflakes and place on a greased baking sheet. Top with a piece of a maraschino cherry. Bake at 375 for 10-12 minutes.

100 Recipes & A Hearty Recommendation

100 recipes are posted! Not bad considering I just started this blog on 10/24 {don't be too impressed, I had been typing the recipes up for almost 2 years}. As you read through my stories of how we came across our recipes, you will notice the name Bethany pop up quite a bit. I just went through and counted that 16 of my 100 recipes come from her. She is a great cook, and she and her husband Quenton love cooking and entertaining for friends as well.

So, I am super excited to recommend her recipe blog to you! I am so glad she is doing this because there are so many more of her recipes that I want to try. First up for me - Fireside Garlic with Rosemary!

Also, notice a new label to the right: "Company worthy" - this is my way of saying that these are the things we make when we are having company over!

Tri-Tip Steak & Sauteed Sweet Potatoes

This has become one of our favorite meals. A bit of background is needed - I often tease Jon that he has a part-time job of getting us good food. He makes weekly runs to a farm to get us our milk, a farmer's market to get eggs, yogurt, applesauce and some produce, a butcher to get our meat and another dairy place to get our butter!

Our butcher, Butcher Bill, recommended we try a tri-tip steak and gave us some instructions on how to cook it. This is such a great summer meal when served with sweet potatoes that have been baked {400 degrees for 45 minutes}, sliced w/ skins left on and then sauteed in olive oil and sea salt until they are a little golden crispy. This salad rounds out the meal nicely.

Tri-tip steak marinade:

3/4 c. Lea & Perrins worcestershire sauce

2 Tbsp. montreal seasoning

Marinate the steak for at least several hours. Grill on medium heat (300-350) for 45 minutes, rotating often and basting with the marinade. Discard the rest of the marinade. After the steak is done, let it rest for 5-10 minutes before slicing.

Firecracker Pork with Fruity Lime Salsa

This recipe comes from the Southern Living Slow Cooker Cookbook.

5 lb. boneless Boston Butt pork roast

1 Tbsp. paprika

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

6 garlic cloves, minced

3/4 c. water

7 oz. can chipotle chiles in adobo sauce, undrained

1 small onion, cut into chunks

16 flour tortillas

Fruity Lime Salsa:

8 oz. can crushed pineapple, drained

2 c. diced, peeled papaya

1 c. diced, peeled kiwifruit

1/3 c. finely chopped red onion

1/2 c. chopped fresh cilantro

3 Tbsp. fresh lime juice

Trim fat from roast, cut roast in half crosswise. Combine paprika, thyme, salt, pepper and garlic, stir well, then rub over surface of roast halves and place in slow cooker. Combine water, chipotle chiles and onion in a food processor and process until smooth; pour chile puree over pork. Cover with lid, cook on high setting 1 hour. Reduce to low setting and cook 9 hours or until pork is very tender. While pork is cooking, mix ingredients for fruity lime salsa.

Remove pork from slow cooker and let it cool for 10 minutes, then shred with 2 forks. Pour cooking liquid into a bowl and let it stand for 5 minutes, skim fat from the surface. Return liquid and shredded pork to slow cooker , cover and cook on high setting for 15 minutes. Serve pork in flour tortillas with fruity lime salsa.

This is pretty spicy!

Veggie Cheese Egg Bake

Our sister-in-law Erin made this for the family when we went away together for Thanksgiving a couple of years ago. It is a great thing to make for a big group of people because you can do it ahead of time and then put it in the oven in the morning.

3 c. shredded cheddar cheese
3 c. shredded mozzarella cheese
1/2 c. sliced mushrooms
1/3 c. sliced green onions
1/2 c. chopped red and green peppers
1/2 c. flour
1 3/4 c. milk
8 eggs
pepper, to taste

optional - cooked, chopped breakfast meat of choice

Preheat the oven to 350. Lightly spray a 9x13 baking dish with cooking spray. In a large bowl, combine cheeses. Sprinkle half the cheese mixture on the bottom of the pan. Lightly spray skillet with cooking spray, heat over med-high heat. Add mushrooms, green onion, and red and green peppers, cook until veg. are tender and soft, about 5-8 minutes. {if using meat, add cooked meat to cooked veggies}. Spread vegetable mixture over cheese, top with remaining cheese. In large bowl, combine flour, milk, eggs and pepper. Pour over the top of cheese. Bake for 35-40 minutes or until mixture is set and lightly browned. Let stand at room temperature for 10-15 minutes before cutting into squares.

Enchiladas Con Pollo

This is another recipe from my BHG, America's Best Loved Recipes Cookbook. We have made this countless times.

2 c. shredded Monterey Jack cheese
2 c. shredded, cooked chicken
1/3 c. chopped tomatoes
1/3 c. chopped black olives
1/4 c. chopped green chili peppers
1/4 c. chopped onion
2 16 oz. jars salsa
10 6 in. flour tortillas
sour cream

Preheat oven to 350. Grease a rectangular baking dish. In a large bowl, stir together 1 c. of the cheese, the chicken, tomatoes, olives, chili peppers and onion. Add 1 c. of salsa and mix well. Place the remaining salsa in a shallow dish - dip the tortillas in the salsa, one at a time. Spoon 1/3 c. of the chicken mixture in the center of each tortilla. Roll up and place, seam side down, in the baking dish. Pour the remaining sauce over the tortillas. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining cheese and return to oven for about 3 minutes or until cheese melts. Serve with sour cream, additional salsa and if you like, guacamole.

Donna's Cheese Dip

This is the easiest dip - - when my friend Donna told me what was in it, I almost didn't believe her. For some reason, I thought it tasted like it had potatoes in it?! Anyway, I have taken this to several parties and everyone loves it!

2 c. shredded white cheddar cheese
1 small package of bacon, cooked & crumbled
1/2 c. slivered almonds
1 bunch of green onions, chopped
enough mayo to hold it together

serve with crackers

Black Bottom Cupcakes

This recipe is from my Aunt Dianne. I haven't made these in a long time, but they are really yummy!

German chocolate cake mix (and the ingredients it calls for)
8 oz. cream cheese, softened
1/3 c. sugar
1 large egg, beaten
1 c. chocolate chips

Make the cake batter and spoon it into cupcake pan (with liners), fill them only half full. Mix the cream cheese, sugar, egg and chocolate chip together and then drop 1 heaping tsp. of filling on top of each cupcake. Bake 20-25 minutes at temp indicated on the box mix.

Easter Jello

This recipe comes from my friend Lyn. Back in college, Jon and I used to go to her and Joe's house for lunch almost every Sunday. We had so many great times and learned so much from them. One of these days we are going to get out to Cali for a visit - we haven't seen them since our daughter Sophia was 1 and she is now 9 1/2!

8 oz. cream cheese, softened
large pkg. lime jello
large can crushed pineapple
12 oz. cool whip

Mix jello powder and cream cheese together. Drain pineapple, but save the juice and heat it. Mix in warm pineapple juice, then crushed pineapple and then cool whip. Chill in jello mold.

Pie Crust Cookies

This recipe for cut-outs is not for the weak! I have a difficult time working with this dough, but they taste so good that I just can't bring myself to switch to an easier recipe.

3 c. flour
1 c. butter flavored Crisco
½ tsp. baking powder
1 tsp. baking soda
3 eggs beaten
1 c. sugar
1 tsp. vanilla
Sprinkle of salt

Mix flour, Crisco, baking powder and baking soda with pastry blender. Then add eggs, sugar, vanilla and salt and beat with electric mixer. Mix together to form ball of dough. Refrigerate several hours before rolling dough and using cookie cutters. Bake at 350 for 5 minutes.

Icing:
1 ½ c. powdered sugar
4-5 tsp. water (room temperature)
1 t. vanilla extract

Turtle Bars

I rarely make these because to me they are addicting. If I do make them, I make sure I have somewhere to take them where others can help me eat them!

2 c. flour
1 c. brown sugar
½ c. butter, softened
1 c. pecan halves
2/3 c. butter
½ c. brown sugar
1 c. milk chocolate chips

For crust, combine flour, brown sugar and butter with an electric mixer on medium speed until fine. Pat into ungreased 9x13 pan. Layer pecan halves on prepared crust. Cook butter, brown sugar over medium heat in 1 quart pan, stirring constantly until entire surface begins to boil. Let boil for ½ - 1 minute stirring constantly (not 1 minute, just over ½ minute). Pour over pecans and crust. Bake near center of oven at 350° for 18-22 minutes, or until caramel is bubbly. After removing from oven, sprinkle immediately with chocolate chips. Let chips melt slightly and then swirl. Cool completely before cutting.

Dirt Dessert

Every kid loves this! You can make it in a terra cotta pot and put gummy worms on the top. I make it in a glass bowl where you can see the layers. Most every adult likes this too!

1 pkg. oreo crumbs
¼ c. butter
8 oz. cream cheese
1 c. powdered sugar
3 ½ c. milk
2 (3 oz.) packages instant vanilla pudding
12 oz. cool whip

Cream butter, cream cheese and powdered sugar. Mix milk, pudding & cool whip – mix these 2 together, then layer alternatively w/ oreo crumbs (begin & end w/ crumbs).

Apple Crisp

This is a really simple recipe I got from Bethany. I am not a huge fan of apple pie, apple crisps etc. - I think it's because I have had a lot where the apples are not soft and I do not like that texture. Anyway, this always comes out perfect.

4 c. apples
1 t. salt
1 t. cinnamon
¼ c. water
1/3 c. butter
¾ c. flour
1 c. sugar

Mix apples, salt, cinnamon and water and put into buttered 8x8 pan. Mix butter, flour and sugar with a pastry blender and put on top of apples. Bake at 350° for 40 minutes. Serve with vanilla ice cream.

Blueberry Buckle

This is something that Jon's family loves to eat at get-togethers. I'm not super crazy about it, but given that Jon is half of this equation, I'm including it! :) You could try this with fresh fruit on top.

2 c. flour
2 Tbsp. sugar
2 sticks butter
2, 8 oz. cream cheese
1 c. powdered sugar
16 oz. cool whip
1 can blueberry pie filling

Mix flour, sugar and butter. Press into ungreased 9x13 pan. Bake at 425° for 15-18 minutes. Cool completely. Blend cream cheese and powdered sugar, fold in cool whip. Spread over crust and top with blueberries.

Candy Cane Cookies

Jon makes these every Christmas with the kids. This is his mom's recipe.

1 ½ c. butter, softened
1 ½ c. powdered sugar
2 eggs
2 ¼ t. almond extract
1 ½ t. vanilla extract
3 ¾ c. flour
1 ½ t. salt
¾ t. red food coloring

Mix butter, sugar, eggs, almond & vanilla together. Mix in flour & salt. Divide dough in half and add the red food coloring to one of them. Use 1 t. of each, roll into 4 in. strips, lay side by side and twist together. Use an ungreased cookie sheet and bake at 375° for 9 minutes. (makes 3-4 dozen)

Shrimp with Garlic & Lemon

This is a super easy Martha Stewart recipe. We eat it with rice and a salad.

4 Tbsp. butter
3 garlic cloves, minced
1 1/2 lbs. shrimp, peeled and deveined
1/3 c. lemon juice
1/4 c. chopped fresh parsley
coarse salt
ground pepper

Melt the butter in a skillet over med-high heat, add garlic, stir for about 1 minute, add the shrimp, cook, tossing occasionally until pink and opaque about 5-7 min. Toss with lemon juice and parsley. Season with salt & pepper

Praline Cookies

I got this recipe from my friend Tiffani, and I think it's a Martha Stewart recipe. These are now on the list for the annual Christmas cookie baking event!

1 2/3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter
2 1/2 c. light-brown sugar, firmly packed
1 large egg
1 tsp. pure vanilla extract
1/2 c. heavy cream, plus more if necessary
1 c. sifted confectioners' sugar
1 c. pecan halves, toasted and broken into large pieces

Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

Grilled Herb Pork Tenderloin with "Magic Sauce"

If you're reading through these recipes, you are starting to realize that I get many of them from the same 3 people! Here is another one that Donna made for us in RI. Is it any wonder we've made this trip an annual tradition?!

2 pork tenderloins
shallots, diced
fresh rosemary
fresh thyme
fresh oregano
olive oil

Sauce:

equal parts of whole grain mustard, sour cream and mayo.

Marinate the pork tenderloin in the oil and herbs overnight. Grill. Serve with "magic sauce" - Donna does not call it this, but I served it to some friends who really loved it and coined the term. I like to serve this with Orzo with roasted vegetables.

"Special" French Toast

My kids don't know how good they have it...Jon makes them a hot breakfast an average of 4 times a week, and whatever he makes is from scratch. Most days they get traditional french toast, pancakes or waffles (with flax seed and protein powder thrown in for good measure). But whenever we have Italian bread in the house, they request "special" french toast. Jon and I had this at a bed and breakfast we stayed at for our 3rd anniversary.

Italian bread, sliced
cream cheese, softened
favorite jelly
eggs, beaten, with cinnamon & vanilla

spread cream cheese on 1 slice of bread and jelly on another, make a sandwich and dip in eggs. cook and serve.

Beets with Goat Cheese & Walnuts

Until my neighbor Laurie introduced me to this way of eating beets a couple of years ago, we never ate them. Now we eat them all the time!

Baby beets, cooked and sliced
Goat cheese rolled in herbs, crumbled
Chopped walnuts

I buy beets in the refrigerated section of Trader Joe's

Sticky Orange Almond Rolls

Lizzie brought yet another great recipe to this family. We have been eating these for years, although we haven't made them for the last few until we all got together for a family picture this summer. Having them again reminded me that I need to start making these again.

1 c. water
1/4 cup butter, softened
3 1/2 c. bread flour
1/3 c. packed brown sugar
1 tsp. salt
1 1/2 tsp. Fleischmann's Bread Machine Yeast
1/2 c. butter, melted
2 Tbsp. grated orange peel
1/2 c. sugar
1 c. sliced almonds

Place first 6 ingredients in bread machine pan. Select dough/manual cycle. Grease 9x13 pan. Divide dough in half, roll each half into 12-in rope on lightly floured surface. Cut each rope into 6 pieces. Mix 1/2 c. butter, orange peel and sugar in medium bowl. Dip dough pieces into orange mixture, covering dough completely. Roll dough pieces in almonds. Places slightly apart in pan, drizzle any remaining orange mixture over the dough. Cover and let rise in warm place at least 45 minutes or until double the size. Bake for 20-30 min. at 350.

Swedish Apple Tart

When I went back to school in the evening to finish my degree, we would occasionally bring food to class since we met from 6-10 p.m. One of my classmates made this and I just loved how simple and good it was.

1 Tbsp. butter
plain dry bread crumbs
1 egg
1 c. sugar
1 stick (minus 1 Tbsp.) melted butter
1 c. flour
1 t. baking powder
1 apple, peeled & thinly sliced

Butter spring form pan using 1 Tbsp. butter and coat pan w/ plain dry bread crumbs. Combine all the rest of the ingredients except apple. Spread mixture in pan and arrange apple slices on top, pushing in slightly. Sprinkle with cinnamon/sugar mixture. Bake for 30-35 min. at 350. Serve w/ whipped cream.

7 Layer {Ingredient} Bars

Really basic. Really easy. Really good.

1 pkg. graham crackers, crushed
1 stick butter, melted
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
1 c. coconut
1 can sweetened condensed milk (14 oz.)
1/2 c. chopped pecans

Layer in order in a 9x13 pan and bake at 350° for 30 minutes.

Spicy Shrimp with Angel Hair Aglio Olio

Back in college, we liked to frequent a restaurant in the Mall of America called Tucci Benucch. They had this amazing dish that Bethany and I loved, and years later when Bethany was living near me, I decided to try to re-create it for her birthday. I found this recipe from Rachael Ray but added a few ingredients to make it more similar to the one that lived in my memory. I will never forget that the 4 of us (Jon and I and Bethany and Quenton) completely finished the heaping bowl of this in one sitting. This has to be up there as one of my favorite recipes of all time!

Spicy Shrimp:
2 lbs. jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 c. chopped flat-leaf parsley
1 tsp. crushed red pepper flakes
4 cloves garlic, crushed and peeled
1 tsp. coarse salt
2 Tbsp. extra virgin olive oil

Combine ingredients and toss to coat shrimp evenly. Heat a large skillet over med-high heat and add half the shrimp. Cook shrimp 3 minutes until pink and firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Aglio Olio:
1/4 c. extra virgin olive oil
1 (2 ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped flat-leaf parsley
coarse salt

Return pan to heat and reduce heat to med-low. Add 1/4 c. olive oil, anchovies, garlic and pepper flakes. Break up anchovies with a wooden spoon until they melt away in the oil and garlic mixture.

1 lb. angel hair pasta

Toss cooked angel hair pasta in the pan with parsley and garlic oil, then season with coarse salt to taste. Mix everything together including the additional topping listed below.

Additional toppings:
sundried tomatoes in oil, drained and chopped
artichoke hearts (not marinated), drained and chopped
grape tomatoes, halved

Filipino Pork on a Stick

This is yet another recipe from my friend Donna from yet another amazing meal we had in RI.

2 1/2 lbs. center cut pork loin, cut into bite size pieces
1 c. soy sauce
1/3 c. lemon juice
1 1/2 c. sugar
1/2 c. Heinz 57
pepper to tase
3 cloves garlic, minced

After marinating, thread onto skewers. Grill.

Sirloin Steak with Spinach

Jon made this for me for my birthday a couple of years ago - he found the recipe on the Food Network website. We have made this several times and our kids like it too!

2 (8 ounce) sirloin steaks
kosher salt
pepper
1 Tbsp. olive oil
4 Tbsp. butter
2 garlic cloves, crushed and left in skins
8 springs fresh thyme
2 medium shallots, very finely chopped
1 lb. spinach

Put a large skillet over high heat. While the pan is heating, season the steaks with salt and pepper. Add the oil to the pan, making sure the bottom of the pan is coated. Add the steaks and sear on 1 side for 2 minutes. Turn them over and sear the other side for 3 minutes (this will cook the steaks to medium-rare). Lower the heat and add 3 Tbsp. of butter, the garlic and thyme. Baste steaks with the melted butter on both sides for 1 more minute. Remove the steaks from the pan and let them rest for 2 minutes.

While the steaks are resting, remove the garlic and thyme from the pan and wipe out the excess butter. Add the remaining Tbsp. of butter and let it brown over high heat. Add the shallots and cook for a few seconds. Add the spinach and saute, stirring constantly, until it is wilted, about 1 minute.

Put a bed of spinach on each plate, place a steak on top and serve.

Veggie Fried Rice (with leftover Pork Tenderloin)

If we make Pork Tenderloin for just our family, we have enough leftover to make this the next night.

1 bag (5.3 oz) quick brown rice
1 c. Sugar snap peas
4 green onions, chopped
1/2 c. Matchstick carrots
Cooking spray
2 large eggs
leftover pork tenderloin, cut into bite size pieces

Cook rice. Saute peas, green onions and carrots in a large skillet over med-high heat for 3 min. Add rice and cook for 2 min. Make a well in the center of the pan, add eggs and cook 1-2 min., stirring occasionally. Mix in the leftover pork tenderloin and juices and stir.

Chicken Broccoli Casserole

This is probably the number one dish I grew up on. I can remember my mom standing in the kitchen cutting up the chicken after she cooked it. I have to admit that when I have made it, I've used boneless, skinless chicken breasts - it's just laziness I guess, because it does taste better with both dark and light meat.

1 whole chicken, baked (or 4 boneless, skinless chicken breasts, cooked)
1 head of broccoli, steamed
1 can cream of chicken soup
1/2 c. mayo
2 Tbsp. lemon juice
1/2 tsp. celery seed
Salt & pepper to taste
Grated cheddar cheese
Homemade croutons

Put cooked broccoli on the bottom of the pan, then layer the cooked, shredded chicken. Mix soup, mayo, lemon juice, celery seed and salt & pepper. Spread over chicken. Sprinkle generously with cheese. Cut up bread cubes and toss in melted butter and put on top of cheese. Bake for 30 minutes at 350. Serve with brown rice.

Grandma Lowery's Lemon Cheese Cake

Can you tell we like lemon?

1 pkg. lemon jello (small)
1 c. hot water
Juice of 1 lemon
2 c. crushed graham cracker crumbs
1 c. sugar
2 Tbsp. powdered sugar
4 oz. melted butter
8 oz. cream cheese
2 tsp. vanilla
13 oz. can of COLD evaporated milk

Dissolve jello in hot water, add lemon juice, set aside to cool. Combine crumbs, sugar and butter and press into 9x13 pan (reserve 1/2 c. crumbs for top. Chill the crumbs. Add powdered sugar to cream cheese and vanilla (beat together well) Put e. milk in very cold bowl and whip until stiff – add lemon jello mixture, then cream cheese mixture. Blend well and pour over crust, sprinkle with remaining crumbs. Refrigerate overnight.

Buttermilk Brownies with Bonnie's Fudge Frosting

The next time you want to make brownies, try these instead of getting a box mix - you won't be disappointed! This is Bethany's mom's recipe.

Brownies:
2 c. flour
2 c. sugar
1 c. butter
1/4 c. cocoa
1 c. water
1/2 c. buttermilk*
1 t. baking soda
2 eggs
1 t. vanilla

Frosting:
1/2 c. butter
6 T. milk
1/4 c. cocoa
1 lb. powdered sugar (4 c.)

Mix flour and sugar in a mixing bowl. Mix butter, cocoa and water in a saucepan and bring to a boil. Add to flour/sugar mixture and beat. In a separate bowl, mix buttermilk, baking soda, eggs and vanilla, then beat into the other mixture. Pour into a jellyroll pan and bake at 350° for 25-30 minutes. Make frosting while brownies are baking – you’ll need to frost them while the brownies are still warm!

For frosting, bring milk, butter and cocoa to a boil. Remove from heat. Add powdered sugar and beat with electric mixer. Pour and spread over warm brownies. Let cool completely.

*if you don't have buttermilk on hand - put 1 1/2 tsp. vinegar into measuring cup, add enough milk to make 1/2 c. let stand for 5 minutes.

Sweet Potato Casserole

This is my Aunt Dianne's recipe. We make this for Thanksgiving and maybe a couple other times a year.

3 c. mashed sweet potatoes (6 large potatoes)
1/2 c. white sugar
3 eggs
1/2 stick butter
1/2 tsp. salt
1/2 c. milk
1 Tbsp. vanilla

Combine and put in dish. Then top with the following mixed:

1 c. brown sugar
1/2 stick melted butter
1 c. chopped pecans
1/2 c. flour

Bake at 350 for 45-50 minutes.

Coconut Cake

My mom made this a lot when I was growing up. I love coconut and this cake is so easy and good!

1 yellow cake mix (pudding in the mix)
1 c. milk
1/2 c. sugar
2 c. coconut
8 oz. cool whip

Make cake according to box directions, let it cool completely and then poke holes in it. In saucepan, bring milk, sugar and 1 c. coconut to a boil, then let simmer for 1 minute; pour over cake. Let it cool completely. Mix 1 c. coconut with cool whip and spread over cake. Note – best if refrigerated overnight before serving.

Asparagus with Capers & Pine Nuts

This recipe comes from a cookbook that our friends Bethany & Quenton gave us as a wedding gift: Simple Italian Cooking (Williams-Sonoma). This is pretty much the only way we eat asparagus and we eat it quite a bit. Even our kids love it!

1 bunch of asparagus, ends snapped off
1/4 c. pine nuts, toasted
salt
4 Tbsp. butter
Juice of 1 lemon
1/4 cup capers, drained
fresh grated parmesan cheese

Toast the pine nuts and set aside. In a deep frying pan, add water to a depth of 2-3 inches. Bring to a rapid bowl over high heat and add the asparagus and some salt. Reduce the heat and boil gently, uncovered for about 5 minutes - make sure you don't overcook them, you want them a little bit firm. Meanwhile, in a small saucepan, over medium-low heat, melt the butter, add the lemon juice and capers, cook for a couple of minutes. Drain the asparagus and plate, pour the lemon caper sauce over them along with the pine nuts. Serve with fresh grated parmesan cheese. Serve immediately.

Strawberry Spinach Salad

Another great salad from our friend Carla that we have made countless times.

Fresh spinach
Fresh strawberries, sliced
Red onion, finely chopped
Candied pecans
Dressing:
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
4 ½ tsp. sugar
½ tsp. dill weed
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. dry mustard

Orange (or Strawberry) Jello Salad

Super easy and great for kids' birthday parties!

1 large orange (or strawberry) jello
2 c. hot water
1 ½ c. cold water
2 cans mandarin oranges, drained (or fresh strawberries, sliced)
1 large cool whip

Make jello, set in refrigerator until gelled. Add one can of m. oranges (or 1/2 of strawberries) & blend in blender with jello. Fold other can (or other 1/2 of strawberries) into jello & cool whip. Chill overnight.

Balsamic Thyme Tomatoes

Donna made this for us during one of our trips to RI.

1 tsp. olive oil
2 c. grape tomatoes, halved
2 Tbsp. balsamic vinegar
1 Tbsp. fresh thyme
1/4 tsp. kosher salt
1/8 tsp. black pepper
Toasted slices of Italian bread

Heat olive oil over med-high heat. Add tomatoes, cook 4 min, stirring once. Remove from heat, add in vinegar and sprinkle w/ seasonings. Bake at 350 for 15 min. Serve with toasted Italian bread.

Beer Bread

I got this recipe from Bethany (are you noticing a theme here?!). This is so good with chili or any kind of soup.

3 c. flour
1/3 c. sugar
4 tsp. baking powder
1 tsp. salt
12 oz. beer
1/4 c. butter melted
fresh rosemary to taste (optional)

Mix the dry ingredients in a bowl, make a well in the center and pour the beer in and mix but don't overmix! Put it into a greased loaf pan and pour the melted butter over and sprinkle with the rosemary. Bake at 375 for 1 hour. Remove from pan immediately to cool for 15 minutes (minimum) before slicing. If you leave it in the pan it will get all soggy and chewy.

Spinach Dip

I'm not sure where we got this recipe - probably the back of the Knorr vegetable dip packet. But anyway, there are a lot of spinach dip recipes out there and this is the one I like best.

Knorr Vegetable dip
1 c. mayo
16 oz. sour cream
1 box frozen chopped spinach
water chestnuts
Pumpernickle Bread bowl

Bethany's Cranberry Sauce

Before I had this version of cranberry sauce, I thought the only kind was the canned jellied kind (yuck!). I love this version - a must-have for Thanksgiving dinner.

1 c. sugar
1 c. water
3 c. whole fresh cranberries (one 12 oz. bag)
1/2 c. dried cherries

Rinse the cranberries in a colander and remove any remaining stems. Set aside.
Mix sugar, water and cherries in a medium saucepan over med. high heat. Stir until sugar dissolves, bring to a boil, add cranberries. Return to boiling then reduce

heat and boil gently for 10 minutes stirring occasionally. Remove from heat. Cool completely at room temperature, sauce will thicken. Refrigerate.

Vodka Tomatoes on a Stick

Another one that Lizzie invented. Do not skip the celery salt! Also, you must get all ingredients in your mouth at the same time to experience the full effect!

grape tomatoes
vodka
green olives (stuffed w/ pimento or garlic)
celery
celery salt

Pierce grape tomatoes several times each (end of a cutco knife works well), soak in vodka. On a long toothpick, string tomatoes, garlic stuffed olive and 1" chunk of celery. Sprinkle whole batch with celery salt.

Sausage Mushroom Caps

This is a Lizzie invention

Whole mushrooms
Italian sausage
Cream cheese
Salt to taste

Wash mushrooms and remove stems. Cook sausage and mushroom stems. Add cream cheese and sprinkle with salt. Put mixture in mushroom caps and bake for 20 min. at 400.

Nectarine Salsa

Our sister-in-law Shannon introduced us to this great homemade salsa!

4 nectarines
3 tomatoes
½ small red onion
Juice of 1 lime
½ jalapeno
Cilantro

Creamy Pumpkin Dip

My friend Tricia was a Southern Living at Home consultant for a couple of years and she made this for one of her parties. I'm thinking I need to make this this weekend!

2, 8 oz. packages cream cheese, softened
1, 16 oz. package powdered sugar, sifted
1, 16 oz. can pumpkin
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps or graham cracker sticks.

Black Bean & Corn Salsa

When our friends Bethany & Quenton lived near us for 4 wonderful years, we had many get togethers with them and Kyle & Kim. We are all friends from college days and it was always a great time when we got together. More often than not, Bethany brought along a big bowl of this stuff.

Marinade
1/4 c. olive oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. water

Put all ingredients into a medium saucepan. Bring to a boil and stir until sugar is completely dissolved. Set aside to cool and continue with bean mixture

2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans white shoepeg corn, drained
1 green pepper, chopped fine
1 medium red onion, chopped fine
3 celery ribs, chopped fine
3 to 5 jalapeno peppers, seeded and chopped
6 cloves garlic, peeled and chopped juice of one lime
1/2 c. balsamic vinegar

Put into large bowl. Pour marinade over bean mixture and toss to coat well. Rerigerate several hours before serving, overnight is best. Serve with tortilla chips or Fritos scoops.

Cheesy Olive Puffs

Elizabeth, who by now you should know is Jon's sister (and really we call her Lizzie), introduced us to these. Lizzie is not known for her precise recipes - she is more of a true chef, just figuring things out as she goes. So, this is the best I could get from her. I have actually never made these because she always does. They are a family favorite but I think she is sick of making them because we have to beg her to get these!

green olives - large
1 c. flour
1/2 c. butter (soft)
2 c. finely shredded cheddar
sprinkle paprika

let all ingredients sit at room temp. before forming dough. wrap around the olives and bake - temp? how long? well, when I ask Lizzie she always laughs at me and says, "figure it out!" :-) so, if you try these and are successful, post a comment and let me know the temp and time.

Yummy Dates

My friend Christa made these for a party at my house a couple of summers ago and now I love to bring them to parties - they are so simple to make and taste so good.

12 medjool dates
6 slices bacon
Manchengo cheese

Pit dates, stuff w/ cubed manchengo cheese, wrap w/ half piece of bacon, broil for ~5 min. I could not find the medjool dates or manchengo cheese at my regular grocery store, but found both at Trader Joe's.

Lemon Green Beans

This is a Martha Stewart recipe. Another very simple way to cook green beans, simple seems to be best when it comes to veggies. I love these in the summer.

1 lb. fresh green beans
1/2 lemon – juice & zest
1 1/2 Tbsp. olive oil
1/2 tsp. salt

Steam green beans 15 min. Toss w/ olive oil, lemon juice & salt. Sprinkle w/ lemon zest.

Garlic Green Beans

Finally posting a recipe from my friend Kim, who is an amazing cook. I am realizing through this process that I don't have many of her recipes, probably because she always makes these incredible desserts when we get together and I'm too intimidated to try making them. She is a fantastic pie maker...anyway, I digress...here is her very simple, but very delicious way of making green beans.

Steamed fresh whole green beans (al dente)
Olive oil
2 - 4 cloves minced garlic
garlic salt and fresh ground pepper to taste

heat oil in the pan, add garlic for a couple of minutes, add steamed green beans and toss to coat. Add the garlic salt and pepper and serve immediately.

Special Mashed Potatoes

These are from Bethany's Aunt Nancy. I worked for Nancy & her husband Curt all through highschool and just love them, so I like making these because they make me think of them, and because they are good.

5 lbs. Potatoes, cooked and mashed
1 c. sour cream
1 8 oz. block of cream cheese, softened
1 tsp. salt
1 tsp. onion salt
1 stick butter, divided in half

Beat all ingredients together in a large bowl (reserve half stick of butter). Put into a 9 x 13 inch baking dish.
Dot top of potatoes with reserved butter. Cover with foil and bake for 40 minutes at 350 degrees.

Lemon Bars

Another one from Bethany's family! These are a hit anywhere we take them!

2 c. sifted flour
1/2 c. powdered sugar
1 c. butter softened
4 beaten eggs
1 1/4 c. sugar (I reduced this from 2 c.)
1/3 c. fresh squeezed lemon
1/2 tsp. baking powder
1/4 c. flour

For crust, combine flour, powdered sugar and butter with pastry blender and press into 9x13 pan. Bake at 350° for 20 minutes. Meanwhile, mix beaten eggs, sugar, and fresh lemon juice. Add baking powder and flour. Pour onto baked crust and bake 25 minutes longer. While hot, sprinkle with powdered sugar.

Almond Glazed Sugar Cookies

These come from my sister-in-law, Shannon. Years ago (1999?), I had a cookie swap and Shannon brought these and they were definitely the hit of the party! I have made them every Christmas since then.
1 c. butter, softened
¾ c. sugar
1 t. almond extract
2 c. flour
½ t. baking powder
¼ t. salt

Glaze:
1 ½ c. powdered sugar
4-5 tsp. water (room temperature)
1 t. almond extract

Sliced almonds

Combine butter, sugar and almond extract in a bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 min.). Reduce speed to low, and add flour, baking powder and salt. Roll into 1” balls and flatten with the bottom of a glass that has been buttered and sugared. Bake at 400° for 7-9 minutes.
For glaze, mix powdered sugar, water and almond extract. Glaze cookies once completely cooled and put 3 sliced almonds on each.

Carrot Cake with Butter Icing

This is definitely Jon's favorite cake. This is his mom's recipe.

3 c. flour
2 c. sugar
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. shredded carrots (uncooked)
1 ½ c. oil
4 eggs
½ c. water

Mix first 6 ingredients. Mix next 4 and then add to dry ingredients and mix well. Bake in 2-piece tube pan (greased & floured) – 350° for 1 hour.

Butter Icing:
5 Tbsp. flour
1 c. milk
1 c. butter (softened)
1 c. sugar
1 tsp. vanilla

Mix flour and milk in saucepan until very hot (almost to a boil); cook until pasty. Chill in refrigerator until cool. Meanwhile cream together the butter, sugar and vanilla until fluffy. Add cooled paste gradually, beat well. Put iced cake in refrigerator for about 30 min to set icing.

Cranberry Cake

I think this has to be my favorite cake! This comes from Bethany's family. I have so many memories of times we ate this cake, but probably the one that stands out the most is when Bethany and I had an apartment together and we had a holiday party and our friend Jimmy ate 6 pieces! I have never been able to eat more than 1 piece of this because it is so rich, so we were quite impressed (or something like that!)

½ c. sugar
1 ½ Tbsp. butter, softened
½ c. milk
1 c. flour
1 tsp. baking powder
¼ tsp. salt
½ c. fresh cranberries, cut in half

Stir together first 6 ingredients then fold in cranberries and pour into 8” round pan. Bake at 350° for 30 minutes.

Sauce:
½ c. sugar
½ c. brown sugar
½ c. butter
1 c. heavy cream

Put all ingredients into a medium saucepan over medium-high heat and stir until it starts to boil. Boil for a few seconds, remove from heat and ladle over warm cranberry cake.

Grilled Halibut Marinade

A co-worker of mine went fishing in Alaska and brought me back some fresh halibut. This recipe came from the internet - not sure which site.

1 lb. halibut
2 Tbsp. butter
1 large red onion, chopped
4-5 cloves garlic, sliced
1 tsp. salt
1 Tbsp. chopped chives
2 lemons, zested & juice from ½ lemon
½ tsp. chopped dill
½ c. white wine
2 Tbsp. olive oil
2 Tbsp. capers

Sautee butter, onion & garlic over med. heat until translucent. Add salt, chives, lemon zest, lemon juice, dill & wine and cook until reduced by 1/3. Add oil & capers and stir. Remove from heat. In a large foil square, place spoonful of sauce. Add piece of fish, cover w/ more sauce and wrap tightly. Grill each side for 3 minutes.

Marcello Salad

Elizabeth had this in a restaurant and started making it for our family. Definitely a summer favorite!!!!

fresh mozzarella
chunks of ripe tomatoes
large black olives
fresh basil leaves
garlic, minced
olive oil
salt & pepper

as much of each of these ingredients as feels right to you!

Heirloom Tomatoes with Garlic Oil

I saw this in a magazine (not sure which one) and it is so basic but so good!

3 Tbsp. extra virgin olive oil

3 cloves garlic, thinly sliced

2 lbs. heirloom tomatoes, sliced

coarse salt & pepper

chives, snipped

1/4 c. fresh basil, slivered

Heat olive oil and cook garlic for about 10 minutes. Drizzle over sliced tomatoes and sprinkle with salt, pepper, chives and basil.

Tabbouleh

Another summer dish from Donna. We have gone to RI the past 3 summers and every year we come home with a bunch of new great recipes!

1 c. bulgar wheat

1 1/2 c. boiling water

1/4 c. fresh lemon juice (2 lemons)

1/4 c. olive oil

3 1/2 tsp. kosher salt

1 c. minced green onions

1 c. chopped mint leaves

1 c. chopped flat parsley

1 cucumber, unpeeled, seeded & diced

2 c. cherry tomatoes, cut in half

1 tsp. fresh pepper

Place bulgar in large bowl, pour in boiling water, add lemon juice, olive oil and 1 1/2 tsp. salt. Stir and allow to stand at room temperature for about 1 hour. Add the rest of the ingredients. This is best if marinated in the refrigerator for a couple of hours.

Chicken Fajitas

This recipe comes from my friend Donna. She made these for us this past summer during our visit to their RI home. I cannot overstate this enough - these are AMAZING and totally worth the work! Serve with yellow spanish rice, shredded cheese, sour cream, salsa and anything else you like on fajitas.

1/3 c. lime juice (2-3 limes)
6 Tbsp. olive oil
3 medium cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 1/2 tsp. brown sugar
1 jalapeño, seeds and ribs removed, chile minced
1 1/2 Tbsp. minced fresh cilantro leaves
2 tsp. salt
3/4 tsp. pepper
3 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into big bite-size pieces
1 large red onion, peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 large red bell pepper, quartered, stemmed, and seeded
1 large yellow bell pepper, quartered, stemmed, and seeded
8 - 12 plain flour tortillas (6-inch)

In medium bowl, whisk together lime juice, 4 Tbsp. oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 tsp. salt, and 3/4 tsp. pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate at least 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 Tbsp. oil and season with salt and pepper. Remove chicken from marinade and place chicken smooth side down on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook chicken until well browned, 4 to 5 minutes; using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted into thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.

Working in 2 or 3 batches, place tortillas in single layer on cooler side of now-empty grill and cook until warm and lightly browned, about 20 seconds per side (do not grill too long or tortillas will become brittle). As tortillas are done, wrap in kitchen towel or large sheet of foil. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Slice chicken into 1/4-inch strips and toss with remaining marinade; arrange chicken and vegetables on large platter and serve with warmed tortillas.

Martha Stewart's Meat Loaf

I only make a few Martha Stewart recipes, and this is probably my favorite. Meat loaf can have a bad rap, but this recipe is so good. It is really good the second day!

8 oz. ground pork
8 oz. ground veal
8 oz. ground beef
3 slices bread
1 large carrot, chopped
1 rib celery, chopped
½ medium yellow onion, chopped
2 cloves garlic, minced
½ c. plus 3 Tbsp. ketchup
4 ½ tsp. dry mustard
2 large eggs, beaten
2 tsp. salt
1 tsp. pepper
1 tsp. Tabasco
½ tsp. rosemary
2 Tbsp. dark brown sugar

Remove crusts from bread and place slices in food processor. Process until fine crumbs form. Transfer crumbs to large mixing bowl. (Do not substitute dried bread crumbs or they will make your meatloaf rubbery). Place carrot, celery, onion, and garlic in food processor. Process until minced (~30 seconds), stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl with bread crumbs. Add ½ c. ketchup, 2 tsp. dry mustard, pork, veal, beef, egs, salt, pepper, Tabasco and rosemary. Knead the ingredients until thoroughly combined, do not over-knead – texture should be wet but tight enough to hold a free-form shape. Set a wire baking rack into an 11x17 baking pan. Cut a piece of parchment paper and place over rack to keep meatloaf from falling through. Using your hands, form an elongated loaf covering the parchment (I often make 2 smaller loaves). Place the remaining 3 T. ketchup, 2 ½ tsp. mustard and brown sugar in a bowl, mix until smooth. Using a pastry brush, generously brush the glaze over the loaf. Bake 55 minutes at 400. Let the meatloaf cool on the rack for 15 minutes before cutting and serving.

Chicken Cobbler Casserole

I got this recipe from Southern Living magazine. This is definitely comfort food!

6 Tbsp. melted butter, divided
4 c. cubed sourdough bread
1/3 c. fresh grated Parmesan cheese
2 Tbsp. chopped fresh parsley (fresh makes a difference!)
2 medium size sweet onions - sliced (I only use 1)
1 (8 oz.) package sliced fresh mushrooms
1 c. white wine
1 can cream of mushroom soup (I use 1 c. heavy cream instead - I know, shocking!)
1/2 c. chopped roasted red peppers (I use ones from a jar)
2 1/2 c. shredded, cooked chicken

Toss 4 Tbsp. melted butter with bread, parm cheese & parsley - set aside. Saute onions in remaining 2 Tbsp. butter in a large skillet over med-high heat - 15 min. or until golden brown. Add mushrooms and saute 5 minutes. Stir in wine, cream, red peppers and chicken, cook, stirring constantly, 5 min. or until bubbly. Put mixture into lightly greased 9 in. square baking dish or 11x7 in. baking dish; top evenly with bread mixture (I did not grease the pan and have not had any problems)

Bake at 400 for 15 min. or until casserole is golden brown. 4 generous servings.

Flank Steak Marinade

We got this recipe years ago from our friends Jason & Gina. We have made this SO many times! We serve this with black beans and rice and Amazing Grilled Avocadoes.

2 Tbsp. olive oil
2 Tbsp. Montreal seasoning
1 Tbsp. cumin
Zest of 1 lime (save lime)

Marinate steak for 2+ hours. Grill 5 min. each side and let stand 5 min. before slicing. Squeeze lime juice over steak before serving.

Pine Nuts & Spinach Chicken

This recipe came to us from Jon's sister Elizabeth. We don't make this often enough - we'll have to change that! This is a very easy and healthy meal.

4 boneless skinless chicken breasts
1 Tbsp. olive oil
1 lb. spinach
2 Tbsp. pine nuts
Salt & pepper to taste
1/2 c. roasted red peppers, chopped
fresh grated parmesan cheese

Pound chicken breasts with meat tenderizer, heat olive oil and cook chicken breasts until done. Remove from heat and add spinach and cook until slightly wilted, add roasted red peppers and pine nuts to spinach, cook 3-4 minutes, adding salt & pepper to taste. Plate chicken and top with spinach, red peppers and pine nut mixture and grate parmesan cheese on top. Serve with cous cous.

Ricotta Cookies

These are hands-down our favorite cookies! I made these for the first time the Christmas we were engaged. I found them in a cookbook called Better Homes and Gardens - America's Best-Loved Community Recipes. When my friend Kelly and I get together every year to make Christmas cookies, these are definitely at the top of the list.

2 c. sugar
1 c. butter
3 eggs
2 tsp. vanilla
4 c. flour
1 tsp. baking soda
1 tsp. salt
15 oz. carton ricotta cheese

Frosting:
3 oz. cream cheese
1/2 c. butter
1 tsp. vanilla
1 c. powdered sugar
Nutmeg (optional but necessary in my opinion)

Beat sugar and butter on medium speed. Add eggs and vanilla, beat until smooth. Add half the flour, the baking soda and salt, beat until smooth. Stir in remaining flour and ricotta cheese. Drop by teaspoon on ungreased cookie sheet and bake at 350° for 12 min. or until bottoms are slightly browned. Tops should not brown at all.
Frosting: blend cream cheese and butter. Add vanilla and powdered sugar. Frost each cookie and sprinkle with nutmeg. (makes 5 dozen).

Grandma Lowery's Strawberry Shortcake

My grandma always made this for us when we visited her on their farm every summer.

1/2 c. butter
1 c. sugar
2 c. flour
2 t. baking powder
1 c. milk

Blend butter & sugar w/ pastry blender, blend in flour (set aside 1/3 c. of mixture). Add baking powder and milk; pour into 8x8 pan and sprinkle reserved crumbs on top. Bake at 350° for 45 minutes. Serve w/ berries & fresh whipping cream.

Dream Salad

Another one from Jon's sister, Elizabeth. I'm not sure why this is called "Salad", to me it's Dessert!

2 sleeves Ritz crackers, crumbled (reserve some for top)
1/2 c. butter, melted
1/4 c. sugar
1 can sweetened condensed milk
6 oz. frozen lemonade, melted
12 oz. cool whip

Mix cracker crumbs, butter and sugar and press into pan. Mix sweetened condensed milk, lemonade and cool whip and spread over crumbs – sprinkle with extra crumbs and chill.

Tasty Cornbread

This should be called Tasty CornCAKE! It is especially good with Cheddar Chowder.

3 c. bisquick

3/4 c. sugar

1/2 c. cornmeal

2 1/2 tsp. baking powder

1 3/4 c. milk

3 eggs, slightly beaten

2 sticks butter, melted

Mix dry ingredients. Add milk, eggs and butter. Pour into 9x13 pan. Bake at 350 for 30 minutes.

Cheddar Chowder

Yet another from my friend Carla! Tasty Cornbread to follow, which you must eat together!

2 c. boiling water

2 c. diced potatoes

1/2 c. sliced carrots

1/2 c. sliced celery

1/4 c. diced onion

1 tsp. salt

1/4 tsp. pepper

1/4 c. butter

1/4 c. flour

2 c. milk

1 c. shredded sharp cheddar cheese

1 c. cubed ham

Cook veggies, salt and pepper in water (cover and simmer 10 min.) DO NOT DRAIN! Make white sauce with butter, flour and milk - melt butter, stir in flour, gradually add milk. Cook over medium-low heat until thickened. Add cheese and stir until melted. Add to veggies with ham. Heat but do not boil.

Honey Chicken Salad

I clipped this out of a magazine years ago and have given this recipe to many people. It's a nice twist on a classic. I like to serve this on toasted bagels.

4 c. chopped grilled chicken
3 celery ribs, diced
1/2 c. chopped toasted pecans
1 c. craisins or dried cherries (we prefer dried cherries)
1 1/2 c. mayo
1/3 c. honey
1/4 tsp. salt
1/4 tsp. pepper

Goop

Jon grew up on this recipe. We usually only make this if we have a large crowd coming over to help us eat it!

1 box Acini de Pepe pasta
¾ c. sugar
2 large cans mandarin oranges, drained
1 can crushed pineapple, drained
1 can pineapple tidbits (reserve juice)
1 Tbsp. flour
1 egg
16 oz. cool whip
½ bag mini marshmallows

In a small pan, heat juice from 1 can pineapple, add flour, sugar, egg, heat until thickened, remove from heat and add lemon juice. Mix with cooked pasta and let stand for 2 hours, then add fruit and mix with cool whip and marshmallows. Best if refrigerated for a couple of hours.

Fruited Chicken Salad

Bethany gave me this recipe that her in-laws made for them once. I started making it and have made it many times. I don't think Bethany ever made it again?

4 c. cubed, cooked or grilled chicken (or turkey)
1 ½ c. seedless red grape halves
1 ½ c. small cantaloupe balls
1 c. chopped celery
¾ c. mayo
¼ c. lemon juice
1 tsp. ground ginger
½ tsp. salt
½ c. cashews

In large bowl, mix chicken, grapes, cantaloupe and celery. In small bowl, mix mayo, lemon juice, ginger and salt. Pour this over meat/fruit mixture. Mix well and chill for at least 1 hour. To serve, lay a piece of green leaf lettuce on a plate, cut cantaloupe shell into rings and place salad in the middle. Add cashews just before serving.

7 Layer Salad

I never liked 7-layer salad until I had my mother-in-law's version:

Green leaf lettuce/Spinach
Onions
Hard boiled eggs
Bacon (leave out for vegetarian version - 6 layer salad)
½ package frozen peas
Shredded mozzarella

Dressing:
Dry mix of ranch dressing
1 ½ c. sour cream
½ c. mayo

Rustic Bread Salad

We got this recipe from our friend Alicia. We have only made it a couple of times, but as I read it again, I'm wondering why we don't make it more?! So good and so easy!

Day-old Italian bread, torn into chunks
3 c. ripe tomato chunks
1 red onion, thinly sliced red rings
Pepperoncini, chopped
¾ c. Italian dressing
½ c. shredded parmesan cheese

black olives, sliced

Toss & serve immediately

Apple Walnut Salad w/ Poppy Seed Dressing

This is another recipe from Carla. This is another salad that we have made countless times.

Green leaf lettuce
Granny smith apples, cubed
Sharp provolone cheese, cubed
Cinnamon roasted walnuts*

Dressing:
¾ c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. apple cider vinegar
2 Tbsp. chopped red onion
1 c. olive oil
1 ½ Tbsp. poppy seeds

*Walnuts:
1 egg white
1 tsp. cold water
4 c. nuts
½ c. white sugar
¼ tsp. salt
½ tsp. cinnamon

To make dressing, combine first 5 ingredients in blender, process until smooth, scraping the sides of blender. Turn blender on high and gradually add a slow steady stream of oil. Stir in poppy seeds. Store in refrigerator, but allow to come to room temp. before serving.

To make nuts: Preheat oven to 250. Lightly grease jelly roll pan. Lightly beat the egg white, add water and beat until frothy (but not stiff). Add nuts and stir until well coated. Sift together sugar, salt & cinnamon. Sprinkle over the nuts and toss to mix. Spread on pan and bake for 1 hour, stirring occasionally.

Fabulous French Toast

Bethany gave me this one. I don't think she ever made it for us, but rather emailed me the recipe and said, "you must try this!". We made this the summer of 2010 in Rhode Island for our friends Seth, Donna, Mike & Dionne and won "best breakfast" in the annual 'Gansett Summer Awards :)

5 eggs beaten
2/3 c. heavy cream
1/3 c. Triple Sec
2 Tbsp. sugar
finely grated zest of one orange
2 tsp. cinnamon
Texas Toast (we use thick Italian bread)

mix all ingredients but the bread together...put it in a shallow dish...you know the rest..sprinkle with powdered sugar!

Pecan Pie Muffins

My friend Paulette made these for us when we went to visit her & Edd in Alabama. I have only made them once myself, but they are good enough to share!

1 c. brown sugar
1 c. chopped pecans
½ c. flour
½ t. baking powder
¼ t. salt
1 stick butter
2 eggs, lightly beaten
1 t. vanilla

Combine first 5 ingredients in large bowl. Make well in center of mix. Stir together butter, eggs & vanilla. Add to dry ingredients. Stir until just moistened. Spoon into lightly greased muffin pans. Bake at 425. Regular muffins, cook for 10+min. Mini muffins, cook for 8-10 minutes.

Avocado Eggrolls

Have you ever had these at the Cheesecake Factory?! Well, after we had them there several times, we went on another internet quest to find the recipe. And what do you know? We found one called "Copycat Cheesecake Factory's Avocado Eggrolls". I have to admit, these are even better when we make them, probably because they are so fresh! I think this is the only "deep-fry" recipe that I have in my collection and I've only made these 2 or 3 times, but they are a delicious once-in-a-great-while treat!

1 large avocado, peeled, pitted & diced

2 Tbsp. sun dried tomatoes, packed in oil, choppped

1 Tbsp. minced red onions

1/2 tsp. fresh cilantro, chopped

1 pinch salt

3 egg roll wraps

1 egg beaten

Dipping sauce:

4 tsp. white vinegar

1 tsp. balsamic vinegar

1/2 tsp. tamarind pulp

1/2 c. honey

1 pinch powdered saffron

1/2 c. chopped cashews

2/3 c. fresh cilantro, chopped

2 garlic cloves, minced

2 green onions, chopped

1 Tbsp. sugar

1 tsp. pepper

1 tsp. cumin

1/4 c. olive oil

Stir together vinegars, tamarind, honey and saffron in a microwave safe bowl, and microwave for 1 minute. Stir until tamarind is dissolved. In a blender, puree tamarind mixture, cashews, 2/3 c. cilantro, garlic, onions, sugar, pepper and cumin. Pour mixture into a bowl and stir in oil. Refrigerate until ready to use. Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Deep-fry egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Breakfast Cake

This is one that Jon grew up eating.

1 ½ c. sugar
½ c. butter
2 eggs
½ c. orange juice
½ c. milk
3 c. flour
4 tsp. baking powder
2 tsp. vanilla

Crumbs:
1 c. brown sugar
2/3 c. flour
3 tsp. cinnamon
½ c. butter

Bake at 350 for 25-35 minutes.

Baked Oatmeal

This recipe is the result of another internet quest {what did we ever do without it?!} Jon had some baked oatmeal at our favorite local breakfast spot, but they only serve it once in awhile as a special, and he wanted to have it whenever he wanted! So, after a few tries, this one was the winner - we've been making this so long that we don't remember which site we got it from - or we would give credit!

3 c. old fashioned oats
1 c. brown sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 eggs
½ c. melted butter
2 tsp. vanilla

Bake at 350 for 30 minutes

Serve with fresh fruit and fresh whipping cream.

Baked Ziti

Buddy Valestro, aka the Cake Boss, aka the Kitchen Boss created this. Jon found this recipe on-line and so did his dad. We made it the same week and told each other about it after we both tried and loved it! It is so different than the typical baked ziti. Once, I made this times 5 because I had a bunch of friends that had just had babies and it was a great meal to deliver because they could freeze it and heat it up whenever they wanted to eat it.

1 lb. ziti

2 c. heavy cream

1/4 c. fresh ricotta

1 c. grated fontinella

6 ounces thick proscuitto, diced (original recipe calls for mortadella, but we think that tastes like bologna!)

1 14.5 ounce can diced tomatoes in juice

1 tsp. salt

1/2 c. breadcrumbs (panko are best)

2 Tbsp. butter

Preheat oven to 400. Butter a 9x13 pan. Cook the ziti to al dente and drain. In large bowl, whisk together the cream, ricotta, fontinella and salt. Fold in the can of tomatoes with their juice and the proscuitto. Add the ziti and combine well. Pour all into the dish. Bake 15 minutes. After 15 minutes, with a large spoon, stir the contents of the baking dish, sprinkle the top with breadcrumbs and dot with butter. Continue baking another 15 minutes.

Spiced Pecans

Jon's sister, Elizabeth, made these one Thanksgiving. They are great on a salad or just as an appetizer/snack.

1 c. pecans

1/4 c. dark brown sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1/4 tsp. cumin

1/4 tsp. nutmeg

1 Tbsp. egg white

Mix all of the spices together. Toss the pecans in the egg white and then the spices. Bake at 250 for 20-25 minutes.

Pasta Campagnola

This recipe is probably close to being our favorite, partly because it's so good, and partly because it has a great story. Back in February of 2009, we went to this amazing little restaurant in the Tuscan countryside

Our bus driver had quite a bit of trouble finding the place and our bus even got stuck trying to get there. We had come from being in Rome where we were not super impressed with the food and were still looking for that to-die-for Italian meal.

Our group (we were chaperones for a highschool boy's basketball team) had the place to ourselves for lunch and they brought us out the most amazing meal.


After we were back in the States, my friend Donna, emailed the restaurant and asked if we could have the recipe. They sent back a list of ingredients (some in English, some in Italian). I found the email and here is what it said:

thank you for your compliments and sorry for my english......its called pasta campagnola and this are the ingredients

1.butter(burro)

2.meat sauce(pork)(salsiccia)

3.liquid milk(panna)

4.piper(pepe)

5.prezemolo(i dont know how do u call it)lol.

So, we had an idea of what to look for and Jon and I went on another internet quest to find something similar. The closest we came was one by Mario Batali, which we sort of combined with the info we had in the email. Every time we eat this, it takes us back to that amazing time and place.

1 Tbsp. extra virgin olive oil

1 Tbsp. butter

1 onion, diced

1 lb. Italian sausage (special kind like parsley & parmesan)

1 c. white wine

1 c. heavy cream

1/2 c. chicken stock

1 Tbsp. tomato paste

salt & pepper

fresh grated Parmesan cheese

2 pkgs. frozen ricotta cavatelli

Heat olive oil and butter, saute onion, cook sausage (casings removed) slowly breaking apart and until it loses pink color. Add white wine, then cream, chicken stock, tomato paste and salt and pepper. Serve over cavatelli with fresh grated Parmesan cheese. Crusty bread and a glass of Italian wine are a must!

Orzo with Roasted Veggies

This is another Barefoot Contessa recipe that I got from my friend Donna. I often double this because it's so good leftover.

1 small eggplant, peeled & diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

2 garlic cloves, minced

1/3 c. olive oil

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 lb. orzo

4 green onions, minced

1/4 c. pine nuts, toasted

good feta (in water), diced

15 basil leaves

Dressing:

1/3 c. lemon juice (2 lemons)

1/3 c. olive oil

1 tsp. salt

1/2 tsp. pepper

Preheat oven to 425. Toss eggplant, peppers, onion and garlic with olive oil, salt & pepper on large baking sheet. Roast for 40 minutes, turning once. Cook orzo, drain, pour dressing on while warm. After the pasta and roasted veggies have cooled, mix them together and then add the green onions, pine nuts, feta & basil leaves.

Chicken Broccoli Pasta

This is another recipe from my wonderful friend Kelly. I commute really far to work and Kelly lives close to my work, so sometimes when I have big meetings where I have to be there late one night and early the next morning, I crash at Kelly & Orazio's house. One of those {many} times, she made this for me for dinner.

4 boneless, skinless chicken breasts

Salt & pepper

2 Tbsp. olive oil

1 medium onion, minced

3 garlic cloves, pressed

¼ tsp. oregano

1/8 tsp. red pepper flakes

8 oz. ziti

2 ¾ c. water

1 2/3 c. chicken broth

Package of broccoli florets (fresh)

¼ c. oil packed sundried tomatoes

½ c. heavy cream

½ c. grated Asiago cheese

1 Tbsp. fresh lemon juice

Season chicken with salt & pepper. Heat 1 Tbsp. olive oil over med-high heat, cook chicken, then set aside. Add remaining T. of olive oil, onion, ½ tsp. salt and cook for 3-5 minutes, add garlic, oregano & pepper flakes, cook for 1 min. Add ziti, 2 c. water and chicken broth – bring to a boil and cook 12-15 min. Add broccoli, sundried tomatoes and remaining ¾ c. water, cover and reduce heat to med., cook 3-5 minutes. Return heat to high, stir in cream, Asiago cheese and chicken, cook 1-2 minutes. Remove from heat, stir in lemon juice, season with salt & pepper and serve with more Asiago.

Grilled Shrimp Panzanella with Basil

I found this recipe in a 'Real Simple' magazine, this summer (2011). This will definitely become a summer staple in years to come - - aaaaamazing!

1 1/2 lb. shrimp, peeled and deveined

1 tsp. grated lemon zest

2 Tbsp. fresh lemon juice

4 Tbsp. olive oil

kosher salt

pepper

1 small baguette, split lengthwise

2 1/2 lbs. heirloom tomatoes, cut into wedges

2 c. fresh basil leaves

Heat grill to med-high. Toss shrimp with lemon zest, 1 Tbsp. of olive oil and 1/4 tsp. each of salt and pepper. Brush the baguette with 1 Tbsp. of olive oil. Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2-3 minutes per side. Cut the baguette into bite-size pieces. Toss the shrimp, baguette, tomatoes and basil with the lemon juice, the remaining 2 Tbsp. of oil, 1/2 tsp. salt and 1/4 tsp. pepper.

Smoked Sausage Cassoulet

This comes from a crock-pot cook book we have by Southern Living. It is so good with a loaf of crusty bread and a simple green salad. It tastes even better if you make it a day ahead of time.

1 lb. lean boneless pork loin roast
2 bacon slices
2 c. chopped onion
1 t. dried thyme
½ t. dried rosemary
3 garlic cloves, minced
1 tsp. salt
½ t. pepper
2 (14.5 oz) cans diced tomatoes, drained
2 (15 oz) cans Great Northern beans, rinsed and drained
½ lb. smoked sausage, cut into cubes
Shredded parmesan cheese

Cut pork loin into 1 inch cubes. Cook bacon in large skillet over med-high heat until crisp, remove bacon from skillet, crumble and set aside. Add onion, thyme, rosemary and garlic to bacon drippings in skillet – saute 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, tomatoes, bring to a boil. Remove from heat, set aside. Mash half the beans with a potato masher until chunky. Combine mashed beans, remaining half of beans, pork loin and sausage and mix well. Place half of bean mixture in slow cooker, top with half of tomato mixture. Repeat layers, cover with lid and cook on high setting for 1 hour. Reduce to low heat setting and cook 4 hours. Serve with grated parmesan cheese.

Lemon Chive Potato Salad

Donna made this for us when we went to visit them in RI this past summer - it's the best potato salad we've ever had!

5 lbs red potatoes with skins, cubed
1 1/2 tsp. salt
1 1/2 tsp. fresh grated lemon peel
1/4 c. lemon juice (2 lemons)
2 Tbsp. olive oil
1 tsp. sugar
3/4 c. mayo
1/3 c. sour cream
1/2 c. milk
5 stalks celery, chopped thin
1/2 c. chives

Cook potatoes until tender in salted water. Mix salt, lemon peel, lemon juice, olive oil and sugar. Add hot potatoes to dressing and cool, stirring occasionally. Mix mayo, sour cream and milk. Add to potatoes along with celery and chives.

Chicken with Mustard Mascarpone Marsala

This is a recipe from Giada that I got off the internet. I made it once for my friend Alicia, who does not like mushrooms, and so I substituted fresh spinach instead. It was so good, that now I add spinach every time!

4 boneless skinless chicken breasts
Salt & pepper
2 Tbsp. olive oil
5 Tbsp. butter (divided)
¾ c. onion, chopped
1 lb. cremini mushrooms
2 Tbsp. garlic
1 c. dry Marsala
1 c. (8 oz.) mascarpone cheese
2 Tbsp. dijon mustard
2 Tbsp. parsley
12 oz. fettuccine (or preferred pasta - we use farfalle)
fresh spinach (optional)

Cut chicken into bite-size pieces. Sprinkle with salt & pepper, cook in olive oil over med-high heat, and then set aside when done. While chicken cools, melt 2 Tbsp. butter over med-high heat and add onion (2 min.) then mushrooms and garlic (12 min.), then add wine and simmer (4 min.), then stir in mascarpone and mustard, return chicken to pan for 2 minutes and season with salt & pepper. (If using fresh spinach, add at the very end before serving). Serve with pasta.

Corn, Avocado & Tomato Salad

This is another one from Kelly. This is summer in a bowl!

2 c. corn (I use frozen so it makes the salad cold)
1 avocado, diced
1 pint cherry tomatoes, halved

Dressing:
2 Tbsp. olive oil
½ tsp. lime zest
1 Tbsp. lime juice
¼ c. cilantro, chopped
¼ tsp. salt
¼ tsp. pepper

Panzanella

My friend Kelly, who will also be making a few appearances here, made this for me a few summers ago and it has become a summer staple in our home. This is a Barefoot Contessa recipe - is she not amazing?!

3 T. olive oil
French bread, cubed
1 t. kosher salt
2 large ripe tomatoes, cubed
1 cucumber, seeded & chopped
1 red pepper, seeded & chopped
1 yellow pepper, seeded & chopped
½ red onion, thinly sliced
20 basil leaves, chopped
3 T. capers

Vinaigrette:
1 t. garlic
½ t. Dijon mustard
3 Tbsp. white balsamic vinegar
½ c. olive oil
½ t. kosher salt
Fresh ground pepper

Heat oil, add bread & salt, cook over low-med heat, tossing frequently for 10 min. (add more oil if needed). In large bowl, mix everything else. Add bread cubes & toss w/ vinaigrette. Season w/ salt & pepper

Farfalle with Asparagus & Mushrooms

This past summer, while going through a major renovation, we went to live at our friend's house for a few weeks (they summer in RI). My friend Donna is an amazing cook - there will be many recipes shared here that I have gotten from her. Anyway, while at her house, I was poring over cookbooks and came across this recipe in one of Giada's cookbooks. This is helping me with my once a week vegetarian quest!

1 lb. farfalle pasta

3 Tbsp. butter

1 lb. cremini mushrooms

1 lb. asparagus - 1" cross-wise pieces

1 c. mascarpone cheese

pinch nutmeg

3/4 c. toasted walnuts, chopped

pepper

1/4 c. fresh grated parmesan cheese

Saute mushrooms in butter for 5 minutes, add asparagus and saute 5 minutes more. Stir in mascarpone and nutmeg. Add cooked farfalle and walnuts. Sprinkle with parmesan cheese.

Gotta love a one dish meal!