Irish Soda Bread

1.5 cups + 1 tbsp flour
1/5 cup whole wheat flour
1/2 cup currants
2 tsp caraway seeds
2 tsp lemon zest
1 tsp baking soda
1/2 tsp salt
1 cup low fat buttermilk
3 tbsp honey
1 tsp sugar

Preheat oven to 350. Spray baking sheet with non-stick spray.

In a large bowl, combine flours, currants, caraway seeds, lemon zest, baking soda and salt. In a small bowl, combine the buttermilk and honey. Pour over the flour mixture. Stur until the flour is just moistended (do not overmix).

Lightly sprinkle a work surface with flour. Turn out dough. Flour your hands and knead dough lightly 7 times. Form into a 7 inch round loaf. Place on baking sheet. With a sharp knife slash a cross in the top of the bread. Sprinkle top with sugar.

Bake in upper 1/3 of oven for 40-45 mins or until toothpick comes out clean.

Remove from pan. Best served warm with butter.

Per serving (1/10 loaf)
137 cal
1 g fat
2 g fiber

2 points

Chocolate Cupcakes with Peanut Butter Frosting

Ingredients

For the cupcakes:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 tablespoons strongly brewed coffee
1 3/4 cups all-purpose flour [note: I used whole-grain pastry flour with good results]
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts or mini chocolate chips for decoration (optional)

Directions
Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Now add the vanilla, and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, whisk together the flour, cocoa, baking soda and salt.

Now, with the mixer on low speed, alternate adding the buttermilk mixture with the flour mixture (add the buttermilk mixture in 2 additions and the flour mixture in 3.) Mix only until blended. Give the batter a few gentle stirs with a rubber spatula just to make sure all the dry ingredients are incorporated.

Use a standard ice cream scoop (or two spoons) to fill the muffin tins; they should be about 3/4 full.

Bake for about 20 minutes, until the tops spring back when gently pressed or a toothpick inserted into the center comes out clean. Don’t overbake — better to err on the side of caution and check them a little early.

Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or mini chocolate chips, if desired.

Peanut Butter Icing:

Ingredients
1 cup confectioners’ sugar
1 cup creamy peanut butter [I used creamy all-natural peanut butter]
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions
In the bowl of a mixer, mix together the confectioner’s sugar, peanut butter, butter, vanilla, and salt on medium-low speed with the paddle attachment. When well blended, add the heavy cream and continue mixing on high speed until the mixture is light and smooth.

Banana Chocolate Chip Cookies

2.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup sugar
2/3 butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400. Grease cookie sheets. Mix flour, baking powder, salt, and baking soda together. Set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips.

Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12-15 mins.

Banana Bread

This is from the old Better Homes & Gardens 'New Cookbook' that I inherited from my Mom.

1.75 cups flour

1.25 tsp baking powder

1/2 tsp baking soda

2/3 cup sugar

1/3 cup shortening

2 eggs

2 tbsp milk

1 cup mashed ripe banana

3/4 tsp salt

1/4 cup chopped nuts (optional)

chocolate chips (optional)

Preheat oven to 350.

Stir together flour, baking powder, soda, and 3/4 tsp salt. Set aside.

In a mixer bowl beat sugar and shortening until light, scraping sides of bowl often. Add eggs and milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts or chocolate chips if desired.

Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake at 350 for 60-65 minutes or until a wooden pick comes out clean.

Cool in pan for 10 minutes, then remove from pan to complete cooling. For easier slicing, wrap and store overnight. Makes 1 loaf.

Brown Sugar Biggies

Recipe from my Mom

1 cup soft butter

2/3 cup brown sugar

1 egg

2 tsp vanilla

2 cups flour

1/4 tsp baking powder

In a large bowl beat butter and sugar until pale and fluffy. Beat in eggs and vanilla. Stir in flour until a stiff dough forms. Chill dough 3-4 hours.

Preheat oven to 350. Roll dough into 1" balls. Roll in sugar and flatten on a greased cookie sheet.

Bake at 350 for 12-15 mins.

Fudge Crackle Cookies

Recipe from my Mom.

Mix 2 cups flour and 2 tsp baking powder.

In a saucepan, heat until melted 1/2 cup butter and 6 oz semisweet chocolate (can sub 18 tbsp cocoa and 6 tbsp oil). Stir in 2 cups flour plus 6 tbsp sugar, 4 eggs, 2 tsp vanilla and 1 cup nuts (optional). Add initial flour mixture.

Chill 3-4 hours in refrigerator (can keep in fridge up to a week).

Roll into 1" balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 375 for 10-12 mins, until cracked and firm

Peanut Blossoms

A recipe from my Mom.

1.75 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 tbsp milk

1 tsp vanilla

1 egg

Lightly spoon flour into measuring cup. Level off. Combine all ingredients in a large mixer bowl. Mix at low speed until a dough forms. Shape dough into balls, using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on an ungreased cookie sheet (you can cross with a fork if desired, as pictured).

Bake at 375 for 10-12 mins until golden brown. Remove from oven. If you'd like you can top with a hershey's kiss when they are hot out of the oven. Makes about 48 cookies.

Joe Froggers

One of my Mothers recipes.

1 cup shortening
2 cups sugar
1 tbsp salt
1 cup water
2 tsp baking soda
2 cups molasses
7 cups flour
1 tbsp ground ginger
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp allspice

Cream shortening and sugar until light and creamy. Combine salt, water, baking soda & molasses. Sift flour with spices and add alternately with liquid to creamed shortening. Stir well between additions. Dough should be sticky. Chill 3-4 hours (dough can be kept covered in fridge for up to a week).

Preheat oven to 375. Flour the counter and rolling pin liberally, as well as anything else that will come in contact with the dough. Dough is very sticky. On a floured surface roll dough to 1/2 inch thickness. Cut with a large cookie cutter. These make great gingerbread men but also do well as a circular cookie.

Bake on ungreased cookie sheet for 10-12 mins or until edges are done. Let cool on a pan for 1 minute, then remove to cooling rack.

Cookies will keep well in the freezer for a couple of months. If storing at room temperature, keep a slice of bread with them to keep them moist.

Rosemary Chicken with Wild Rice

Makes 6 servings

1 cup wild rice
1 tbsp olive oil
2 garlic cloves, minced
1.25 pounds skinless boneless chicken breast, cubed
2 carrots, diced (optional...at least to me)
2 tbsp finely chopped fresh rosemary or 1 tbsp dried
1/4 cup + 2 tbsp orange marmalade
1/4 cup dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to package directions

2. In large non-stick skillet heat olive oil over medium heat. Add in garlic and saute until golden (~2 mins). Add in chicken and carrots and saute, stirring frequently. Stir in rosemary. Cook until chicken is cooked through.

3. Stir in marmalade, mustard and pepper. Cook until heated through. Add the rice, toss to combine.

Per serving (generous 1 cup):
304 cal
6 g fat
3 g fiber
Points: 6

*I tried this one tonight...minus the carrots of course. Probably a 6/10. The orange and mustard were an interesting compliment to one another. Tangy and sweet.

Pear-Raspberry Cobbler Pie

Active Time: 30 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
1 refrigerated ready-to-use pie crust (from a 15-oz box)
1/4 cup slivered almonds
Filling

4 firm-ripe Anjou pears (2 lb)
1/2 cup sugar
2 Tbsp cornstarch
2 containers (6 oz each) fresh raspberries
Cobbler Topping

1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
6 Tbsp heavy cream
1/4 tsp almond extract

PREPARATION
1. Heat oven to 375ºF. Line a 9-in. pie plate with pie crust as package directs; fold edge under without fluting. Press almond slivers into edge of pie crust and set aside.

2. Filling: Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.

3. Cobbler Topping: Mix flour, sugar, baking powder and salt in medium bowl. Stir cream and extract with fork into flour mixture just until moistened.

4. Place batter in a qt-size ziptop freezer bag; cut off 1/2 in. from one tip. Pipe crisscrossing lines over the filling to make lattice.

5. Bake 20 minutes, then reduce heat to 350ºF and bake 30 to 40 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving.

Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 359
Total Fat 13g
Saturated Fat 6g
Cholesterol 20mg
Sodium 213mg
Total Carbohydrates 59g
Dietary Fiber 7g
Protein 4g

Dijon-Crusted Pork Chops

Active Time: 15 minutes
Total Time: 15 minutes
INGREDIENTS
4 pork loin chops, 3⁄4 in. thick (about 11⁄2 lb)
2 Tbsp Dijon mustard
3⁄4 cup seasoned dried bread crumbs
1 Tbsp canola oil
8 oz wide egg noodles
11⁄4 cups frozen mixed vegetables
1 Tbsp butter
1⁄4 tsp each salt and pepper
(check applesauce situation)

PREPARATION
1. Heat oven to 350°F. Place a sheet of foil on your kitchen counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard, then coat with bread crumbs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chops and cook 2 to 3 minutes on each side, until bread crumbs are browned. Transfer to a foil-lined baking pan and bake 5 minutes or until cooked through.

3. Meanwhile, in a large saucepan, heat 4 quarts water to a rapid boil over high heat. Add noodles and cook according to package directions. Add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper and salt; serve with pork chops.

Nutrition Facts
Yield 4 pork chops
Amount Per Serving
Calories 577
Total Fat 23g
Saturated Fat 8g
Cholesterol 108mg
Sodium 795mg
Total Carbohydrates 57g
Dietary Fiber 4g
Protein 33g

**Tried this one. Pork chops I got were too thick and needed extra cooking...throwing off the timing. Otherwise it was fine. Donny ate it :-). We did it with mashed potatoes, spinach (had some I needed to use up) and, of course, applesauce.

Classic Cheese Omelet

Total time: 18 mins
Serves: 4
315 calories per serving

8 large eggs
1/2 cup water
salt & pepper
2 tbsp butter
4 oz shredded cheese
chopped green onions for garnish

In a medium bowl, beat eggs, water, salt and pepper with a fork.

In a non-stick skillet, melt butter on medium. Pour 1/2 cup of egg mixture into skillet.

After about 30 seconds push the egg away from the edges of the pan and tilt pan as necessary to get uncooked egg to hot skillet.

Cook until omelet is almost set, but still creamy on the top.

Sprinkle cheese on half ot the top of the omelet.

With spatula, gently fold over.

Sprinkle with green onions, and serve.

Each serving: 20g protein, 2g carbs, 25g fat (10g saturated), 0g fiber, 455mg cholesterol and 60 mg sodium.

Layered Jello

Prep time: ~5 hours
Makes: 16 servings (1/2 cup each)

Stir 1.25 cups boiling water into 1 pkg gelatin in a small bowl. Wisk until completely dissolved. Pour 3/4 of the gelatin into a ring mold sprayed with cooking spray. Refrigerate until set but not firm (stick to finger when touched). In a separate bowl mix together remaining jello with ~3 tsp of sour cream. Carefully pour over layer in ring mold. Let each layer set between pourings or you get jello soup.

Repeat process with each jello flavor until desired number of layers is reached. Refrigerate until firm. Store leftovers in the fridge.

Summer Sunset

Mix 2 cups refrigerated orange juice, 1.5 cups chilled peach nectar and 1/2 cup fresh lime juice. For a layered effect, pour a little grenadine into each glass after the orange juice mixture. Best served in martini glasses.

Makes 4 cups.

Raspberry Lemonade Tea

Pour 3.25 cups boiling water over 4 Celestial Seasonings Raspberry Zinger tea bags. Seep 5 minutes. Remove tea bags. Stir in 3 tbsp sugar until dissolved. Add in 6 oz lemonade concentrate. Serve over ice cubes.

4 servings

Tropical Smoothie

Put 1.5 cups crushed ice, 1.33 cups chilled pineapple juice, 2 ripe bananas and 1/3 cup cream of coconut (stir in can before using) in a blender until frothy.

4 servings

Crockpot 8-hour Turkey Stew

3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1.5 cups chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 tsp ground thyme
1 tsp dried basil
1/2 tsp black pepper
2 lbs boneless skinless turkey breast, cut into 1" cubes
2 tbsp flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1.5 tbsp tomato paste
1 tsp lite worcestershire sauce
1/4 cup fresh parsley

Combine first 8 ingredients in a 3-qt or larger crockpot.

Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

Mix wine, broth, tomato paste and worcestershire sauce in a small bowl. Pour over turkey.

Cover and cook on low setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Sweet 'n' Tart

1/4 cup apple juice or white grape juice, chilled
2 cups diced, ripe honeydew melon
1 small, Granny Smith apple, cored, cut up
1 small, ripe banana, cut up
1 cup lime sherbert or sorbet

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Pina Tropicale

1/2 cup lemonade, chilled
2 cups diced, ripe fresh pineapple
1 small, ripe banana, cut up
1 tbsp honey
1/2 cup each pineapple and coconut sherbert

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Double Berry Delight Smoothie

1 cup lowfat vanilla yogurt
1 small, ripe banana, cut up
2 tbsp honey
1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1/2 cup raspberry sherbert or sorbet

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Applesauce Spice Bars

Applesauce Spice Bars
Adapted from Dorie Greenspan

Cake:
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter
1 cup packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 T dark rum
1 apple, peeled, cored, and diced (I used Gala)
1/2 cup golden raisins
1/2 cup chopped walnuts

Glaze:
2 1/2 T heavy cream
1/3 cup packed brown sugar
2 1/2 T unsalted butter
1 tsp light corn syrup
1/2 tsp vanilla extract

Preheat the oven to 350 degrees and butter and flour a 9x13 baking pan.

Combine the flour, baking powder, baking soda, salt and spices in a small bowl and set aside.

In a large sauce pan, melt butter over low heat. Add sugar and whisk until the sugar melts and becomes smooth, about 1 minute. Remove from heat and add eggs, one at a time, whisking constantly until well blended. Whisk in applesauce, vanilla and rum. Using a rubber spatula, gently stir in the dry ingredients, mixing only until combined. Add diced apple, raisins, and nuts and stir briefly. Pour mixture into prepared pan and smooth out the top with the spatula. Bake approximately 25 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.

When bars are cool, mix glaze. Heat a small saucepan over medium-high heat, melt butter and add sugar, corn syrup, and cream. Whisk frequently until mixture comes to a boil. Reduce heat to medium and simmer for about 5 minutes, continue to whisk frequently. Remove pan from heat and add vanilla. The mixture will foam slightly when you stir in the vanilla.

Top pan with wire rack and invert to transfer to rack. Top bars with a sheet of parchment paper and a cake plate or 2nd rack and invert again to turn bars right-side up.

Pour hot glaze over the bars and spread into a thin, even layer. Let glaze cool before cutting.

Italian Stuffed Chicken Breasts

Italian Stuffed Chicken Breasts

2 boneless, skinless chicken breasts
1 cup baby spinach
1 whole roasted red pepper
1/4 cup shredded mozzarella cheese
1 T Parmesan cheese, grated
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
salt and pepper

Preheat the oven to 400 degrees. Use olive oil or cooking spray to lightly oil a 8x8 baking dish. Butterfly the chicken breasts by cutting in half horizontally through the thickest part of the breast. Cut into 2 pieces. (If the tender is attached, remove and form 6 bundles instead of 4). Place one piece of chicken on a large piece of plastic wrap, fold over the chicken and pound to 1/4-1/2" thickness. Repeat with all chicken pieces. Season with salt and pepper and Italian seasoning on both sides.

Cut red pepper into strips. On each chicken breast, lay red pepper strip, several spinach leaves, a pinch of minced garlic, a sprinkle of mozzarella cheese and crushed red pepper flakes. Roll each piece up and use a toothpick to hold the bundle together if necessary.

Cook for about 20 minutes and then switch the oven to broil, grate Parmesan cheese over the chicken and continue cooking until the cheese is melted and the chicken is lightly browned and cooked through.

Sweet Chili Pork Tenderloin

Sweet Chili Pork Tenderloin

1 lb pork tenderloin
1/4 cup + 1 T orange juice
Juice of 1 lime
2 T + 1 tsp apricot preserves
1 T + 1 tsp chili powder
1 clove garlic, minced
1 T soy sauce
1 tsp cayenne pepper
1 T olive oil

Combine 1/4 cup orange juice, lime juice, 2 T apricot preserves, 1 T chili powder, garlic, soy sauce, and cayenne pepper in a large food storage bag and add pork tenderloin. Marinate overnight in the refrigerator.

Preheat oven to 400 degrees, heat a skillet over medium-high heat. Add olive oil and heat. Add tenderloin and cook about 5-6 minutes on each side to form a crust. Resist the temptation to turn the meat too early.

Transfer the pan to the oven and finish cooking for approximately 10-15 minutes until cooked through. Combine 1 T orange juice, 1 tsp preserves, and 1 tsp chili powder in a small bowl, brush on tenderloin for last 5 minutes of cooking. Let meat rest covered with foil for about 5-10 minutes before cutting to let juices redistribute. Pour any remaining glaze over sliced tenderloin.

Baked Eggplant & Turkey Rotini

Baked Eggplant and Turkey Rotini

1/2 pound lean ground turkey
6 oz whole wheat rotini or other short cut pasta
2.5 cups marinara sauce
1 cup onion, diced (I used red but white works just as well)
1 green bell pepper, diced
2 cloves garlic, minced
1/2 - 1 eggplant, chopped (mine was pretty large so I only used half)
2 T olive oil
1 tsp crushed red pepper flakes
1 tsp Italian seasoning
1 tsp fennel seed
1/2 tsp salt (plus more for salting pasta water)
1/2 cup cheese, shredded (I used a mix of 1/4 cup mozzarella and 1/4 cup Parmesan)

Preheat oven to 375 degrees. Heat a large pot of water over high heat until boiling. Add salt and pasta and stir. Cook until just al dente, do not overcook since you are going to continue baking. Drain pasta and add to a large bowl.

While water boils, heat a skillet over medium high heat. When hot add ground turkey and brown, crumbling with a wooden spatula as it cooks, add 1/2 tsp fennel seed while it cooks. When cooked through, remove from heat and transfer to large bowl and add marinara sauce.

In the same skillet, heat 1 T olive oil and add garlic and onion. Cook about 2 minutes and add green peppers. Add about half of crushed red pepper flakes and Italian seasoning and cook about 2-3 minutes more. Transfer to bowl with ground turkey. Add remaining olive oil to skillet and heat. Add eggplant, salt, and remaining fennel seed and Italian seasoning. Cook about 5 minutes until slightly softened and transfer to bowl. Toss mixture together gently until well combined and transfer to a baking dish (I used an 8x8 square pan but any similar size baking dish will do just make sure its 2-3 inches deep).

Top pasta mixture with cheese and bake for about 15 minutes until cheese begins to melt. At this point, I switch the oven to broil and let the top brown for a few minutes. You can also just continue cooking an additional 5-10 minutes if you prefer. If you do broil it, watch it carefully so you don't burn the tips of the pasta.

Streusel-topped Blueberry Muffins

Streusel-topped Blueberry Muffins
Recipe from Vintage Victuals

Muffins:
1/3 cup sugar
1/4 cup unsalted butter, softened
1 egg
2 1/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk
1 tsp vanilla extract
1 1/2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup unsalted butter, softened

Preheat oven to 375 degrees and line 18 muffin cups with liners or spray with baking spray. Mix together butter and sugar in mixing bowl until light and fluffy. Add egg and vanilla and beat well. In a separate bowl, combine flour, baking powder, cinnamon and salt. Add flour mixture in 4 additions, alternating with milk, mixing until just combined. Stir in blueberries. Spoon mixture into prepared muffin tins, filling each cup about 2/3 of the way full.

In a separate bowl, mix sugar, flour, and cinnamon. Cut butter into small pieces and cut in with a pastry blender until mixture forms a crumbly topping. Top each muffin cup with a spoonful of topping mix until evenly distributed.

Bake about 25 minutes until the muffins are golden brown.

Spice Rubbed Roast Turkey Breast

Spice Rub:
2 T ground cumin
2 T garlic powder
1 T allspice
1 T chili powder
1 T rosemary
1 T thyme
1 tsp cayenne pepper
1 tsp dry mustard
1 tsp salt
4 T butter, slightly softened

You'll aslo need a lemon, onion, and 2-4 cups of chicken stock.

Mix together all the spices in a small bowl and combine with 4 T softened butter.

To cook turkey breast, thaw in the refrigerator as directed on the package (generally at least 24 hours).

Preheat oven to 350 degrees. I use a roasting pan with a rack but you can also use a regular roasting pan. Rinse turkey with cold water and pat dry with paper towels. Rub all over with spice rub, including inside the cavity. Quarter 1 lemon, squeeze juice over the turkey. Quarter 1/2 an onion and place both onion and lemon wedges in the cavity and the bottom of the pan. Add about 1 cup of chicken stock to the bottom of the pan and add more as necessary to baste while cooking. I cook the turkey breast side down on the rack because I think it results in a juicier turkey, albeit, slightly less pretty but I don't carve it at the table anyway. Cook according to package directions, approximately 15 minutes per pound, basting approximately every 30 minutes. Use a meat thermometer to ensure turkey is cooked to 170 degrees. If skin starts to become too brown, cover with a sheet of foil. Once the temperature is reached, cover with foil and let rest about 15 minutes before carving.

M&M Blondies

M&M Blondies
Recipe adapted from Dorie Greenspan's Baking: From My Home to Yours

2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup M&M candies
1 cup caramel chips
1 cup sweetened shredded coconut

Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.

Combine flour, baking soda, baking powder and salt in a bowl and set aside. In a large mixing bowl (or stand mixer fitted with paddle attachment), beat butter on medium speed for about 3 minutes until light and creamy. Scrape down the sides of the bowl with a rubber spatula and add in sugar and brown sugar and beat for about 3 more minutes. Again scrape bowl and add eggs, 1 at a time and beat about 1 minute after each addition. Scrape bowl again and add vanilla and continue beating until well incorporated.

Add in flour mixture and beat on low speed until just incorporated. Using your rubber spatula, mix in about 1/2 of the M&Ms and all of the coconut and caramel chips. Scrape the batter into prepared pan and use spatula or your hands to smooth out the batter as evenly as possible. Sprinkle top with remaining M&Ms and lightly press them into the batter.

Bake for about 40 minutes until golden brown. A toothpick inserted in the center should come out clean when done. Cool about 15 minutes in the pan and then cover with a wire rack and flip to remove from pan. Cover with a second wire rack and flip back over so they are right-side up and cool completely. Cut into pieces of desired size. I got about 28 bars.

Dutch Oven Herb Bread

Dutch Oven Herb Bread
Adapted slightly from Pioneer Woman

20 oz (about 4 cups) Bread Flour
1 cup room temperature water
4 T butter, melted
2 sprigs of rosemary
2-3 sprigs of thyme
1 clove garlic, minced
Olive Oil
1 tsp active yeast

Sprinkle yeast over water and let sit for a couple of minutes while you measure out the remaining ingredients. Chop herbs and mince garlic and mix into melted butter. Add flour, butter, and water mixture to mixing bowl. If you are mixing with a stand mixer, fit the mixer with the dough hook. Mix together and knead about 10 minutes until dough can pass the windowpane test (tear off a small piece of dough and stretch it, it should be somewhat translucent instead of tearing).

Put a tablespoon or so of olive oil in a bowl, form the dough into a ball and place in bowl, spinning once to coat the bread. Cover with plastic wrap and let rise for a couple hours until doubled in size.

Preheat oven to 450 degrees. Heat a large cast iron dutch oven in the oven. Pour a tablespoon of oil or so in the pan. Punch down dough and knead for a couple of minutes. Form into a smooth round and rub olive oil over the top. Carefully transfer the dough to the hot pan. Sprinkle with kosher salt and cut a large "X" into the top of the dough. Cover and bake about 30 minutes. Remove lid and continue baking for about 15-30 more minutes until the top is crusty and golden brown.

Lemon Cream Tart

In order to make this filling you will need a double boiler. If you don't have a double boiler, use a heat safe bowl set over a sauce pan. Fill the sauce pan with about an inch of water and set the bowl over the water, making sure the bowl doesn't actually touch the water. You'll also need either a blender or food processor.

Lemon Cream Tart Filling
Recipe from Dorie Greenspan's Baking: From My Home To Yours

1 cup sugar
Zest of 3 lemons
4 eggs
3/4 cup lemon juice (from 4-5 lemons)
1 cup plus 5 T unsalted butter, at room temperature, cut into small pieces
Prepared pie or tart crust
Blueberry Coulis (see below)

Set pan of water over medium heat. In heat safe bowl, combine sugar and lemon zest. Rub the sugar and zest together with your fingers until the sugar is moist and grainy. Whisk in the eggs, one at a time, followed by the lemon juice.

Set the bowl over the pan and whisk as soon as the mixture begins to heat. Stir constantly to keep the eggs from scrambling as the mixture cooks. Heat the mixture to 180 degrees. The mixture will start off thin and foamy, but will quickly turn thicker. Once the whisk leaves a trail through the mixture, it is almost done. This process will generally take about 10 minutes. The cream will be thick and shiny when it's ready.
When the mixture has reached 180 degrees, pour through a fine mesh strainer into blender or food processor. Let it cool for about 10 minutes, until the temperature falls to about 140 degrees. Turn the blender on high and through the center of the lid, add pieces of butter a couple at a time. Occasionally scrape down the sides of the bowl as it processes, until all the butter is incorporated. Once the butter is all mixed in, continue to blend an additional 3 minutes.

Transfer the lemon cream to a clean bowl and cover with a sheet of plastic wrap, pressing the plastic directly against the cream to prevent a skin from forming. Cover with lid and refrigerate for at least 4 hours.

Preheat oven as directed on crust package or recipe. Roll out pie or tart crust on a well-floured surface. Transfer to tart pans and press lightly in place. Cover crust with a sheet of foil, pressed against the surface. Fill with dried beans or rice and bake about 7-10 minutes. Remove foil and beans and prick the surface of the dough with a fork several times and continue baking about 5-10 more minutes until golden brown. Remove from the oven and let cool.

Topping:
Blueberry Coulis

1 cup fresh blueberries
1 T sugar

Empty blueberries into a food processor. Sprinkle with sugar and pulse several times until blended. Refrigerate until ready to serve.

When cream is ready, spoon into tart shells. Top with blueberry coulis and serve.

Perfect Party Cake

Perfect Party Cake
Recipe from Dorie Greenspan's Baking: From My Home To Yours

Cake:
2 1/4 cups cake flour
1 T baking powder
1/2 tsp salt
1 1/4 cups buttermilk
4 egg whites, room temperature
1 1/2 cups sugar
2 tsp grated lemon zest
1/2 cup unsalted butter, room temperature
1/2 tsp lemon extract

Preheat oven to 350 degrees. Spray 2 8" round pans with baking spray (Dorie's recipe says 9" pans but I had 8" so I used them and it worked just fine). Cut parchment paper circles to fit into pans and spray with baking spray.

Sift together the flour, baking powder and salt in a bowl. In a 2 cup measuring cup, combine buttermilk and egg whites and whisk until well combined. Add sugar to bowl of a stand mixer. Add lemon zest and rub together with sugar until sugar is moist and fragrant. Add the butter and beat with paddle attachment on medium speed for 3 minutes until light and fluffy. Add lemon extract. Add flour mixture in 3 parts, alternating with buttermilk mixture in 2 additions so you start and end with dry ingredients. Beat on medium speed after each addition until well incorporated. After all additions, beat an additional 2 minutes.

Divide the batter between pans and smooth tops with a spatula. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool approximately 5 minutes and run a knife around the edge of the pan. Flip over on a wire rack to remove from pan and peel off parchment paper rounds. Flip right side up and cool completely on wire racks.

Icing:
1 cup sugar
4 egg whites
1 1/2 cups unsalted butter, room temperature
1/4 cup fresh lemon juice
1 tsp vanilla extract

In a large heatproof bowl (I used the metal bowl for my stand mixer), combine egg whites and 1 cup sugar. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is hot to the touch. It should take about 3 minutes and the sugar should be fully dissolved. Remove bowl from heat and using the whisk attachment of the mixer, beat on medium speed for about 5 minutes. Switch to the paddle attachment and add butter one stick at a time. Beat after each addition until the mixture is smooth. Once all the butter is added, beat an additional 6-10 minutes. The mixture will appear to curdle but just keep mixing. Finally add the lemon juice very slowly while the mixer is running, making sure it is all absorbed before adding more. Add vanilla and continue beating.

Filling:
2/3 cup raspberry preserves, room temperature
1 tsp lemon juice

Mix lemon juice and raspberry preserves together for filling and set aside until ready to assemble.

To assemble the cake:
Slice each layer in half and trim off any domed tops so the layers are flat. Put a small dollop of icing on cake plate and put down first layer, cut side down. Brush off any crumbs. Brush with simple syrup if desired. Divide icing into 2 parts. I colored half the icing pink for the filling and to trim the cake since it was for a baby shower. Spread 1/3 of the half the icing over the cake and smooth with an offset spatula. Spoon on 1/3 of the preserves and smooth out, stopping about 1/4" from the edge all the way around. Top with next layer of cake, cut side down. Repeat layering process for the next 2 layers. Spread remaining icing over the top and sides of the cake and decorate as desired. Cover and refrigerate until ready to serve.

Crab Cakes

Crab Cakes

1 T butter
1 pound crab meat
1/2 red pepper, finely diced
1/2 onion, finely diced
2 cloves garlic, minced
1/4 cup Miracle Whip (I used Fat Free)
1 egg
1 T Dijon mustard
1 T Worcestershire sauce
1/2 tsp cayenne pepper
1/2 tsp dill
1 tsp thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup Panko bread crumbs
Canola oil for frying
Melt butter in a skillet over medium heat. Add onion, bell pepper and garlic and cook until softened, about 5 minutes. Transfer to a large bowl and cool. Meanwhile, roughly chop crab meat. Add crab to cooled pepper mixture. Lightly beat egg and add with miracle whip, mustard and Worcestershire sauce, mixing gently. Mix bread crumbs with seasonings and gently stir about 1/2 of the crumbs into crab mixture.

Form mixture into small patties and dredge in remaining bread crumbs, pressing firmly to form patties. Transfer to a plate and refrigerate for at least 1 hour.
When ready to cook, heat a large skillet over medium heat. Add approximately 4 T canola oil to coat the bottom of the pan well. When the oil is hot, add crab cakes in batches, leaving room to turn them in the pan. Don't overcrowd them. Cook approximately 5 minutes per side until crisp and golden brown.

New York Strip Steak with Caramelized Onions and Mushrooms

New York Strip Steak with Caramelized Onions and Mushrooms

2 steaks, 1 1/2 - 2" thick
Salt and pepper
1 T olive oil
1/2 onion
1/2 cup mushrooms
1 T butter
1/4 cup red wine

Preheat oven to 450 degrees. Heat a large, oven safe skillet over medium-high heat until nice and hot. Rub steaks lightly with olive oil and sprinkle liberally with salt and pepper. When pan is hot, add steaks. Do not move the steaks. Cook about 4 minutes on the first side until a nice crust develops, turn once. Cook an additional 4 minutes. Immediately transfer pan to the oven. Cook an additional 5-8 minutes to desired done-ness. (Mine took about 6 minutes to get to medium, pull it out just before its done as it will continue to cook a little as it rests.)

Transfer steaks to a plate and cover with foil. In the same pan over medium low heat, add butter, onions, and mushrooms. Season with salt and pepper and add red wine to deglaze the pan. Use a wooden spoon to scrape up some of the browned bits from the bottom of the pan. Once the liquid is reduced and the onions are browned and softened, about 5 minutes, turn off the heat and pour over steaks.

This works best in a stainless steel or cast iron pan (not non-stick) and make sure the pan can go in the oven at a high temperature. You can use a grill pan if you want the grill marks but a regular pan works just as well and is much easier to clean up.

This method is not limited to just steak... it works well for many types of meat, especially thick cuts. I used a strip steak but use whatever you like best. I also added some caramelized onions and mushrooms to finish this off.

Make sure you let your steak sit at room temperature for about 20 minutes before cooking it so you are not putting cold meat into the hot pan which will make it tougher.

Smoked Mozzarella Risotto

Smoked Mozzarella Risotto

1 T butter
1/2 small white onion, diced
2 cloves garlic, minced
1/2 cup arborio rice
1/4 cup dry white wine
3 cups chicken stock
1/4 cup sun-dried tomatoes
2 oz smoked mozzarella cheese (chop into small pieces)
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
Salt to taste

In a sauce pan, heat the 3 cups of stock over medium heat.

In a large skillet, melt butter over medium heat. When melted, add the onion and garlic and cook until onion is translucent, about 3 minutes. Add the rice and stir until well coated distributed. Toast the rice, stirring frequently for about 2 minutes. Add the wine and cook until reduced almost entirely.

Start adding broth, 1 ladle at a time, stirring the risotto frequently. Add another ladle of broth when the first addition is almost all absorbed. Continue this process until you've added all but the last of the broth. The rice should be creamy but still have a little bite to it. Add the sun-dried tomatoes with the last addition of broth and again cook until almost all absorbed.

Turn off the heat and add the cheese and all spices except the salt. Taste and add salt if necessary (I used low sodium chicken stock and between the stock and the cheese, didn't need anymore salt).

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

For the chicken:
2 lbs skinless, boneless chicken breasts
1 can Rotel tomatoes
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
Juice of 1 lime
Approx. 1 cup water

Add chicken to crockpot insert, add tomatoes, seasoning, and lime juice and add water. Make sure there is at least 1" of water in the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. When the chicken is cooked through, drain off the water, reserving the tomatoes, shred chicken with 2 forks, mix with tomatoes and set aside.

For the enchiladas:
Cooked, shredded chicken from above
1 cup black beans
1 cup corn
1 jalapeno pepper, finely diced
2 cloves garlic, minced
1 onion, quartered and sliced into thin slices
1 T olive oil
1 cup colby jack cheese, coarsely grated
8-12 tortilla shells, depending on size
1/4 cup red enchilada sauce

Preheat oven to 350 degrees. Spray a 9x13 baking dish lightly with cooking spray. Spread enchilada sauce in the bottom of the pan.

Heat olive oil in a large skillet over medium high heat. Add onions and garlic and cook about 5 minutes until softened and translucent, add beans, corn, and jalapeno and stir to combine. Add chicken and cook until hot. Add 1/2 of the cheese and stir until melted and remove from heat.

Warm tortillas wrapped in a paper towel for about 20 seconds in the microwave so they are flexible. Add a couple spoonfuls of filling in a line down the center of each tortilla. Fold over one end and roll up tightly. Lay seam-side down in prepared baking dish. Place enchiladas tightly together, continue until pan is full.

For the sauce:
1/2 cup red enchilada sauce (I use Old El Paso but substitute homemade if you want)
1 can green chilis
1/2 cup sour cream
Juice of 1 lime

In a food processor, combine all ingredients and puree until smooth. Pour sauce over enchiladas.

Top with remaining grated cheese and bake about 30 minutes until bubbly. Top with salsa, more sour cream or guacamole as desired.

Strawberry Cupcakes

Strawberry Cupcakes
Recipe adapted slightly from Martha Stewart Cupcakes

1 3/8 cups all purpose flour
1/4 cup cake flour
1/2 T baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/8 cups sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
1 cup strawberries, roughly chopped

Preheat oven to 350 degrees and line muffin pans with paper liners or spray with baking spray. Combine flours, baking powder, and salt and sift together.

In mixing bowl, cream butter, sugar and vanilla until light and fluffy, about 2 minutes on medium-high speed. Add in eggs, one at a time, mixing for about 1 minute after each incorporation, scraping sides of bowl as necessary. Add flour mixture and milk, alternating with flour first and last. Beat until well combined on low speed. Fold in strawberry mixture with a rubber spatula.

Fill each muffin cup about 3/4 of the way full and bake until set about 25-30 minutes. Bake on center rack and rotate pans halfway through baking time. Tops should spring back when lightly pressed. Cool in pan about 10 minutes and then cool completely on wire racks. Finish with icing of choice.

Meyer Lemon Bars

Meyer Lemon Bars
Adapted from Food Network Magazine, March 2010 Issue

Crust:
3/4 cup unsalted butter, cold and diced
2 cups all purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/4 tsp salt

Filling:
4 large eggs
2 egg yolks
2 cups sugar
1/3 cup all purpose flour, sifted
Zest of 1 Meyer lemon
1 cup Meyer lemon juice (about 5 lemons)
Powdered sugar to sprinkle on top

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray and line with foil, leaving an overhang on each side of 2-3 inches. Spray foil lightly with nonstick spray.

In a food processor, add sugar and pulse 4-5 times. Add brown sugar, flour, salt and butter and pulse until the dough begins to come together. It will be crumbly and dry. Spread into prepared pan and press into an even layer. Bake approximately 25 minutes until golden brown. Reduce heat to 300 degrees.

While the crust cooks, beat eggs and yolks in a mixing bowl. Whisk in sugar and flour until smooth. Add lemon zest and slowly whisk in lemon juice. When crust is baked, remove from oven and pour filling over hot crust and return to oven. Bake until filling is just set, about 30 minutes.

Cool in the pan approximately 30 minutes and then refrigerate in pan at least 2 hours. Use foil to remove bars from the pan and sprinkle with powdered sugar. Cut into 24 bars. Keep extras refrigerated.

*From http://www.homemadebyholman.com/

Smoky Mountain Chili

Smoky Mountain Chili

2 lbs ground beef
1/2 lb chorizo
1/2 lb Italian sausage
1 large onion, diced
2 cloves garlic, minced
6 oz dark beer
1 green pepper, diced
3 jalapenos, finely diced
2 cans diced tomatoes
1 can tomato sauce
1 small can tomato paste
1 can black beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 cup corn kernels (frozen)
1 T ancho chili powder
1 tsp cayenne pepper
1 tsp garlic salt
1 tsp ground cumin

Brown meat in a large dutch oven or skillet over medium high heat, crumbling with a wooden spatula. Drain off grease and transfer meat to a bowl. Return pan to heat and add onions and garlic. Cook about 2 minutes and add beer to deglaze the pan, scrape any brown bits off the bottom of the pan and let the majority of the beer cook off. Transfer to a crockpot if desired. Reduce heat to medium-low and add tomatoes, tomato sauce, and beans and stir to combine. Add corn, peppers and spices and cook for at least 60 minutes covered on the stove, stirring occasionally or 3-4 hours on low in the crockpot. Stir in tomato paste as necessary to thicken to desired consistency.

Top with shredded sharp cheddar cheese, sour cream, Fritos, etc. as desired.

*I made this in April 2010. Two thumbs up. I used sweet sausage and really liked that part of it. Also added mushrooms since I had some handy. Good stuff.

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins
Recipe slightly adapted from Elly Says Opa originally from Cooks Illustrated
Makes 18 muffins

1 1/2 cups all purpose flour
1 cup yellow cornmeal (I used Martha White)
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
1/2 cup butter, melted
1/2 cup shredded Mexican blend cheese (Monterrey jack, colby, and cheddar)
1-2 jalapeno peppers, finely diced

Preheat oven to 400 degrees and spray muffin tins with baking spray. Combine flour, cornmeal, baking powder, salt, and baking soda in a large bowl and whisk together. Make a well in the center.

In a food processor, combine, corn, sugar and buttermilk and pulse several times. Add eggs and blend until well mixed, the batter will be lumpy from the corn. Pour wet ingredients into well in dry ingredients and begin to gently combine. Add melted butter and continue mixing just until dry ingredients are all mixed in. Stir in cheese and jalapenos.

Spoon into muffin tins, filling each about 2/3 of the way full and bake about 20-25 minutes until the tops spring back when touched. Cool in pans for about 5 minutes and then transfer to wire racks to cool completely. Serve warm with chili and butter or store in an airtight container.

*From http://www.homemadebyholman.com/