chunky potato curry with garlic and peanuts

Guest Blogger: Molly Warner!

This does not make sense to cook unless one makes a stop first at an Indian Market. Then all will be clear. Like, who knew where to buy curry leaves!

CHUNKY POTATO CURRY WITH GARLIC AND PEANUTS

From 660 Curries: The Gateway to the World of Indian Food by Raghavan Iyer

Once in a great while a curry comes along that blows everyone's palate, including my own. This Maharashtrian-influenced potato dish will appeal to all, and I have no qualms betting my first-born on it. Even though it is a great side dish, I often stuff it into slices of pita bread for a substantial lunch, along with a bowl of creamy kidney beans.

Serves 8

2 tablespoons white sesame seeds
2 tablespoons raw peanuts (without the skin)
4 medium-size cloves garlic
3 dried red Thai or cayenne chiles, stems removed
2 tablespoons peanut or canola oil
1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
1/2 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes
2 teaspoons coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems
12 medium-size to large fresh curry leaves

1. Combine the sesame seeds, peanut, garlic, and chiles in a food processor, and pulse to form a gritty, sticky, mellow-smelling blend.
2. Heat the oil in a medium-size saucepan over medium-low heat. Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release its own oils and loosen, turning crumbly and nutty brown, 5 to 8 minutes.
3. Meanwhile, drain the potatoes.
4. Stir the turmeric into the sesame-peanut blend and cook for 5 seconds. Then add the potatoes, tomatoes (with their juices), 1 cup water, and the salt. Stir once or twice, raise the heat to medium-high, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, 25 to 30 minutes.
5. Stir in the cilantro and curry leaves, and serve.

chocolate guiness cake

Guest Blogger: Molly Warner!

This one is random...but delicious. Do not be intimidated by the length of the recipe. If I can make it, anyone can. And I have to credit the illustrious Nigella Lawson for it...

CHOCOLATE GUINESS CAKE

Cake
1 cup Guinness stout
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups granulated sugar (superfine, if possible)
3/4 cup sour cream (or plain yogurt)
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Icing
8 oz cream cheese
1 cup confectioners' sugar
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment paper. Pour Guinness into a large saucepan, add butter and heat until melted, then remove from heat. Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla, then pour into brown, buttery, beery mixture, and finally whisk in flour and baking soda. Make sure flour is integrated.Pour cake batter into greased and lined pan, and bake for 45 mins to an hour (check at 45 mins for doneness). Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand. Place cream cheese and confectioners' sugar into a mixing bowl and beat until smooth. Add cream and beat again until you have a spreadable consistency. Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint. Yields about 12 slices.

sunday eye of round

This is a great recipe for Sunday lunch because it cooks in a turned-off oven for several hours while you're off at church.

SUNDAY EYE OF ROUND

1 eye of round, 2-4 lbs
lemon pepper seasoning

Rub seasoning all over the outside of the meat. Bake in a preheated oven at 500 degrees: 6 minutes for every 1 lb of meat. Do not open the oven door, but turn off the oven and leave the meat inside for 2 hours.

Slice with an electric knife and serve.

turkey sloppy joes with corn

The corn sweetens up this tangy classic. Pile on the chili powder for a little kick.

TURKEY SLOPPY JOES WITH CORN

1 tsp olive oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1 tbsp chopped jalapeno
2 garlic cloves, minced
1.5 lbs ground turkey
1 6 oz can no salt-added tomato paste
2 tsp chili powder
1 tsp ground cumin
½ tsp salt
1 14 oz can fat free, less-sodium broth
1 15 oz can no salt-added corn, rinsed
6 whole wheat hamburger buns, toasted

Heat oil in skillet over med-hi heat, add onion, pepper, garlic, Sauté 3 minutes. Add turkey to pan, cook until crumbly. Stir in tomato paste, cook 2 min. add chili powder, cumin, salt, broth. Reduce heat and simmer 12 min. stir in corn and cook for 2 more min. spoon 1 cup mixture between top & bottom of buns.

(Delicious with a side of sliced tomatoes topped w/ crumbled blue cheese.)

greek chicken & tzatziki sauce

Oniony, garlicky joy. With a big dollop of tzatziki.

GREEK CHICKEN

2 tbsp olive oil
¼ cup minced garlic
3 tsp dried oregano
1 tsp salt
½ tsp pepper
2 large onions, quartered
3 lbs chicken, in strips

Combine all ingredients in slow cooker and cook on low for 7-8 hours. You should be able to tear it apart with a fork when it’s ready. Serve on whole wheat pita bread with tzatziki sauce and a big greek salad.


TZATZIKI SAUCE

16 oz fat free plain yogurt
2 large cucumbers, peeled & diced
2 tbsp olive oil
½ lemon (juice)
Salt & pepper to taste
1 Tbsp dill
3 cloves minced garlic

Mix all ingredients well in a food processor.

artichoke & goat cheese stuffed chicken

A little labor intensive...but well worth the work.

ARTICHOKE & GOAT CHEESE STUFFED CHICKEN

½ cup Italian seasoned breadcrumbs
½ cup (2 oz) goat cheese
¼ cup chopped fresh basil (at least)
6 canned artichoke hearts, rinsed, drained & chopped
1 red bell pepper, bottled, roasted, rinsed, drained, chopped
4 (6 oz) chicken breasts
¼ tsp salt
¼ tsp freshly ground pepper
3 quarts water

Combine first 5 ingredients in a bowl, stirring until well blended. Slice each breast lengthwise, cutting to, but not through, the other side (butterfly). Open the two sides, laying the breast flat. Place between 2 sheets of plastic wrap, pound to ¼ inch thickness using a mallet. Sprinkle the chicken w/ salt and pepper. Divide artichoke mixture into 4 equal portions, spoon each portion down center of each breast, leaving an inch border at each end. Fold the sides over the filling (like a hot dog bun around a hot dog, except the 2 sides will touch). Place a 2 ft long sheet of plastic wrap on the counter w/ the long side hanging over the edge of the counter. Place the breast on the far end of the plastic, seam side down, and tightly roll the chicken toward you (like a jelly roll). Twist the ends in opposite directions to form a cylinder and tie knots on each end. Repeat the process with a 2nd piece of plastic wrap to ensure the chicken is tight and waterproof. Bring 3 quarts water to a boil in a large pot, add chicken. Reduce heat and simmer chicken for 15 min (don’t boil). Turn occasionally. Remove from water and let stand 10 minutes. Cut into rounds and serve! We like to arrange the rounds over a bed of mixed baby greens drizzled with fresh lemon juice, olive oil & pepper.

orange chicken

The orange flavor in this is great and not too overwhelming.

I put mandarin oranges on EVERYTHING, so this one is right up my alley.

ORANGE CHICKEN

6 oz frozen orange juice
½ tsp dried marjoram
6 chicken breasts
¼ cup cold water
2 tbsp cornstarch
1 can mandarin oranges (garnish)

Place orange juice, marjoram and chicken in a slow cooker for 7-9 hours on low. Take chicken out, add water and corn starch (1st together) then to the sauce. Let simmer for 15-20 minutes, stir occasionally. Serve chicken over brown rice. Top with orange sauce and mandarin oranges.

spicy kung pao chicken

We love chicken. We love hot.

SPICY KUNG PAO CHICKEN

3 tsp canola oil
4 cups fresh broccoli florets
1 tbsp ground ginger (fresh or powder)
2 tbsp water
1 tbsp crushed red pepper
2 chicken breasts, cut into strips
½ cup fat-free, less-sodium broth
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
4 garlic cloves, minced
2+ tbsp coarsely chopped salted peanuts

Heat 1 tsp oil in skillet over med-hi heat. Add broccoli and 2 tsp ginger, sauté 1 min. Add water, cover, cook 2 min or until broccoli is crisp-tender. Remove broccoli from pan (keep it warm though). Heat remaining 2 tsp oil in pan, add remaining ginger, crushed red pepper, chicken. Cook 4 minutes, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, stir w/ whisk. Add to pan, cook 1 min until mixture thickens. Return broccoli to pan, toss to coat. Sprinkle with peanuts.

maria's vodka cream pasta

Our good friend Maria really knows pasta. This is one of her favorites so you know it's going to be good.

Did I mention it has a cup of vodka in it?

MARIA'S VODKA CREAM PASTA

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

indian-style beef kebabs with cilantro sauce

I don't do beef often - but when I do, I like to do it right. This recipe, in my book, does beef right.

INDIAN-STYLE BEEF KEBABS WITH CILANTRO SAUCE

1 bunch cilantro
1 small onion, peeled
2 cloves garlic, peeled
1 small green chili pepper, trimmed & halved, with seeds
1 2-inch piece fresh ginger, peeled
1 1/4 tsp kosher salt
4 tbsp vegetable oil
3 tbsp fresh lime juice
1/2 tsp curry powder
1 1.5 lb rib-eye steak, cut into 24 1 inch chunks
1 medium red onion, peeled
4 pieces naan bread

Place cilantro, small onion, garlic, chili, ginger & salt with 3 tbsp of the oil in a food processor. Process until a paste is formed. Transfer to a large bowl. Put 2 tbsp of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover & set aside. Stir the curry powder into the remaining paste. Add the steak and coat well. Cover & marinate at room temp for 20 minutes. Cut the red onion into 6 wedges and separate each wedge into 2 layers. Thread the beef & onion chunks onto 8 skewers. Brush a grill pan with the remaining oil, grill the kebabs for 8 to 10 minutes, turning them every 2 minutes. Serve with the cilantro sauce and naan.

weeknight chowder

I call this a 'cheat' recipe - it's pure assembly. (The best kind, sometimes.)

WEEKNIGHT CHOWDER

1/4 cup real bacon pieces (jar kind works)
1 10 1/4 can cream of potato soup
1 cup milk
1 can white corn
black pepper
oyster crackers

Combine all ingredients, warm on the stove or in the microwave. Serve with oyster crackers & a salad.

bell peppers stuffed with couscous

We're not super into sausage, so this is our version of stuffed peppers.

BELL PEPPERS STUFFED WITH COUSCOUS

4 bell peppers
1 cup chopped onion
4 cloves garlic, minced
1 jar spaghetti sauce
1 box couscous (tomato flavored is great)
1 cup sharp cheddar cheese

Cut the lids off the 4 bell peppers, place in a baking dish and set aside. Heat onion & garlic over medium heat, reduce heat to low and add spaghetti sauce. Let simmer while you work on the couscous.

Prepare couscous according to the directions on the box. Combine couscous with the tomato sauce. Fill bell peppers with the mixture, top each with shredded cheese.

Bake at 375 for 20 minutes.

*I like to add 1 box of Smart Ground to the tomato mixture to 'beef it up.'

aunt sallie's chocolate covered cherries

Take something fresh and healthy & cover it in all sorts of naughty goodness...

AUNT SALLIE'S CHOCOLATE COVERED CHERRIES

2 boxes powdered sugar
1 cup eagle brand milk
4 tbsp butter
3/4 block paraffin
1 lb chopped pecans
fresh cherries with stems
1 tbsp vanilla
8 squares unsweetened chocolate

Mix sugar, milk, vanilla & butter to the consistency of dough. Add nuts & wrap cherries. Let stand 3-4 hours. In double boiler melt chocolate & paraffin. Dip the cherries and allow them to dry. Wrap in saran wrap and tie the stems with ribbon.

overnight blueberry french toast

Great for a holiday breakfast or festive brunch.

Do the blueberries cancel out the sugar?

OVERNIGHT BLUEBERRY FRENCH TOAST

12 slices day-old bread, cut into 1 inch cubes
2 packages low fat cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup real maple syrup

sauce:
1 cup white sugar
2 tbsp cornstarch
1 cup water
1 cup fresh blueberries
1 tbsp butter

Lightly grease a 9 x 13 baking dish. Arrange 1/2 of the bread cubes in the dish, top with cream cheese cubes. Sprinkle 1 cup blueberries and top with remaining bread cubes. In a large bowl mix the eggs, milk, vanilla and syrup. Pour over the bread cubes. Refrigerate overnight.

Remove from the refrigerator for at least 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake for an additional 25-30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan mix the sugar, cornstarch and water. Bring to a bowl. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup of blueberries. Reduce heat and simmer for 10 minutes, until the blueberries burst. Stir in butter, pour over the baked french toast.

saltine toffee crunch

These are even easier to make than my cheesecake squares.

We like to mix it up when it comes to the chocolates & the toppings.

SALTINE TOFFEE CRUNCH

4 oz saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips
3/4 cup nuts or other topping

Preheat over to 400. Line cookie sheet with saltine crackers in a single layer. In a saucepan combine sugar & butter. Bring to a boil, boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle with chocolate chips. Let sit for 5 minutes then spread melted chocolate and top with nuts or other toppings. Cool completely and break into pieces.

Some combos worth trying: dark chocolate & macadamia nuts, milk chocolate & walnuts, white chocolate & sliced almonds, semisweet chocolate & toffee chips, white chocolate & coconut flakes, dark chocolate & sliced almonds, milk chocolate & crumbled oreos.

taco-filled pasta shells

This was one of the many delicious meals that friends made for us when our daughter was born.

I had to have the recipe.

TACO-FILLED PASTA SHELLS

1 lb ground turkey breast
1 envelope taco seasoning
1/2 package (4 oz) cream cheese, cubed
12 uncooked jumbo pasta shells
1 tbsp butter, melted

Toppings:
1 cup hot salsa
1 cup hot taco sauce
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 cup sour cream
3 green onions, chopped

Cook turkey, drain. Add seasoning, prepare according to package directions. Add cream cheese, cover & simmer for 5-10 min or until melted. Transfer to a bowl, chill for 1 hour. Cook pasta according to directions, drain. Toss with butter. Fill each shell with about 3 tbsp meat mixture.

Place salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses, bake an additional 13 minutes or until heated through. Serve with sour cream & onions. We also like to add Cholula sauce to the top.

breakfast tacos

We put anything and everything into tacos in our house. This is one of our favorite quick or on-the-go breakfasts.

BREAKFAST TACOS

4 corn tortillas
4 eggs
4 strips cooked bacon
4 tsp milk
1 roma tomato
1/4 cup chopped onions
2 tsp olive oil
sea salt
freshly ground black pepper
Cholula sauce (could substitute hot salsa)
jarred jalapeno slices (optional)

Whisk the eggs in a bowl with milk, salt & pepper. Set aside. Put olive oil in a skillet over med-high heat. After it heats add onions & tomato. Allow the onions to slightly brown. Add in the eggs, continue to heat until set. While the eggs are cooking, warm the tortillas in a separate skillet (completely dry) over medium heat until 'toasted.' Scoop egg mixture into tortillas, crumble 1 strip of bacon on top of each taco, top with jalapenos, douse with Cholula sauce & serve!

charlotte's margarita dip

I had lunch with my friend Charlotte today, so I've got her yummy recipes on my mind.

MARGARITA DIP

1 package cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 tbsp orange juice
1 container whipped topping

Beat cream cheese, limeade & OJ in medium bowl with mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour.

Serve with cut-up fresh fruit and Nilla Wafers.

charlotte's baked brie

I got this recipe from my friend Charlotte and it's TO DIE FOR. I'm a fan of most any recipe in which a key ingredient is whiskey.

BAKED BRIE

1 baby brie
2 tbsp whiskey
2-3 tbsp butter
1/2 cup brown sugar
1/2 cup pecans
1 can big and flaky crescent rolls

Spray pie plate with Pam. Cut white shell off brie. Put crescent roll in pie plate with sides hanging over. Place cheese in the center. Mix together whiskey, butter, sugar & pecans. Pour mixture around cheese. Fold crescent dough over cheese. Place remaining mixture around the sides of the pan. Bake at 350 for 20 minutes.

sourdough croutons

Until I found this recipe the only croutons I liked were Ruby Tuesday's.

I like to make a big batch, but you could easily half or quarter the recipe. This makes about 8 cups.

SOURDOUGH CROUTONS

1/2 cup water
1/4 cup olive oil
4 cloves garlic
3 tsp fresh thyme leaves (pr fresh rosemary is good, too)
1/2 tsp salt
1/2 tsp freshly ground pepper
40 3/4-inch-thick sourdough baguette slices, cut into cubes

Preheat oven to 325 F, mix first 5 ingredients in a small food processor until well blended. Transfer mixture to a bowl, add baguette cubes and toss well to coat. Arrange on a single layer on a baking sheet, bake until crisp, turning frequently, about 20 minutes. Transfer to a paper towel-lined plate and allow them to cool completely.

You can make these up to 2 days in advance - just store them airtight at room temp.

horseradish deviled eggs

Because every recipe can use a little added spice...

HORSERADISH DEVILED EGGS

6 hard boiled eggs
1/4 cup mayo
2 tbsp prepared horseradish (or more!)
1 tsp dill weed
1/2 tsp ground mustard
1/8 tsp salt
1/8 tsp black pepper
paprika to sprinkle

Cut eggs in half lengthwise. Remove yolks, mashing them with mayo, horseradish, dill, mustard, salt & pepper. Pipe or spoon into egg whites, sprinkle with paprika. Refrigerate.

squash muffins

I like to make a big batch of these, freeze them, and then reheat a few here and there in the toaster to serve with a veggie plate or a big salad.

SQUASH MUFFINS

2 cups finely diced squash
1 cup diced onions
3 eggs
1 stick butter
2/3 cup buttermilk
1/2 tsp black pepper
1 box Jiffy corn muffin mix

Mix all ingredients, pour into a greased muffin tin, bake for 30 minutes at 350 or until golden brown.

bran muffins

It's hard to believe that something this delicious can also have major benefits for your GI system.

BRAN MUFFINS

5 tsp baking soda
1 quart buttermilk
2 cups sugar
2 cups raisins
1 tsp salt
2 cups boiling water
1 cup olive oil
4 eggs
6 cups flour
6 cups bran flakes

Add baking soda to water, add buttermilk. Mix olive oil and sugar in a separate bowl, add eggs one at a time. Add flour, salt, bran flakes & raisins to the cream mixture. Bake at 375 F for 20 minutes in greased muffin tins.

Bonus: This mixture will keep in the fridge for up to 6 weeks!

corn & black bean salad

This is great as a side or with chips. We like it with Fritos scoops or blue corn chips.

I'm guilty of having eaten an entire batch on my own in less than 48 hours.

CORN & BLACK BEAN SALAD

2 cans white corn, drained
2 cans black beans, rinsed & drained
4 tbsp lime juice
2 tbsp cider vinegar
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 carton cherry tomatoes, halved
1 cup chopped cilantro
1 purple onion, chopped
1/2 - 3/4 cup feta cheese

Combine all ingredients, chill. Serve as a side or with chips.

miffey's cranberry relish

This is probably my very favorite of my mom's recipes. She makes it for holidays, when we're sick, or when we just whine long and hard enough for it.

MIFFEY'S CRANBERRY RELISH

1 tub Ocean Spray Cranberry Orange
1-3 oz box lemon jello
1-3 oz box cranberry jello
1/2 cup chopped pecans or walnuts
1/2 cup chopped celery
16 oz can crushed pineapple, drained well
1 apple, chopped into small pieces (skin left on)
1 navel orange, remove casings and cut meat into small bits

Boil 1 cup water, add entire box of lemon jello and 1/2 box cranberry jello. Stir until dissolved. Add all other ingredients, stir. Pour into a pyrex dish, refrigerate.

spinach balls

I think this recipe was printed in LL Bean, or somewhere equally surprising. Here's a way to take something healthy and make it almost unrecognizable. I love it.

SPINACH BALLS

1 box frozen spinach or 1 bag fresh spinach, chopped & cooked
1 cup bread crumbs
1 egg
1 small onion, diced
1 tsp garlic powder
1/4 cup butter
1/4 cup grated parmesan

Combine all ingredients and chill for 1/2 hour. Roll into balls, place on a greased cookie sheet and bake for 20-25 minutes at 350 degrees F.

ginger turkey meatballs

I stock up on the 99% fat free ground turkey when it goes on sale, specifically for this recipe. Ginger + Turkey = True Love.

GINGER TURKEY MEATBALLS

2 eggs
1 cup finely crushed gingersnaps
2 tsp salt
3 lbs ground turkey
2 cups ketchup
1/2 cup packed brown sugar
1/4 cup Dijon mustard
1 tsp ground ginger

Combine egg, cookie crumbs & salt. Crumble turkey into mixture, mix well using your hands. Shape into about 25 1-inch balls and place them into an ungreased baking pan (like a pyrex). Bake uncovered at 350 degrees F for 15-20 minutes then drain.

In a skillet, combine ketchup, brown sugar, mustard & ginger. Add meatballs. Simmer, uncovered, for 15 minutes, stirring several times.

oreo balls

The site where I originally found this recipe reads, "Some call them Oreo Truffles but I think that’s a bit bold considering the ingredient list. Short, sweet, slightly scary."

OREO BALLS

1 lb Oreos, crushed

8 oz pkg cream cheese, room temp

chocolate for coating (options):

1 pkg white almond bark

2 cups semi-sweet chocolate chips

other type of chocolate

toppings for coating (options):

shredded sweetend coconut

cocoa powder

melted chocolate for drizzling

Pulse the Oreos in a food processor. Add cream cheese and mix until the “dough” is sticky and you can form it into balls.

Roll the dough into balls, place them on a baking sheet lined with waxed paper and freeze them for a minimum of 1-2 hours. You can freeze them for a week or two and dip later if you prefer.

Melt chocolate for coating over a med-low burner and dip the balls using a large spoon or tongs. Place them back on the waxed paper-lined baking sheet and freeze until the chocolate begins to harden. Roll in coconut, dust with cocoa powder or drizzle with chocolate if you like. Store them in the freezer.

bacon wrapped stuffed jalapenos

It's possible that the only reason my neighbors smile and wave when passing me on the street is that I make these almost every time we all grill out during the summer.

BACON WRAPPED STUFFED JALAPENOS

8 jalapenos, halved (remove seeds)
8 slices of bacon, cut in half
8 oz package cream cheese, softened
1/2 cup shredded sharp cheddar
1 tablespoon Worcestershire sauce (more if you like)
16 toothpicks

Soak toothpicks in cold water for a minimum of one hour.


Mix cream cheese, cheddar and Worcestershire. Spoon mixture into pepper halves and wrap in bacon (uncooked). Secure with a toothpick.

These are best when placed on the grill - but if that's not an option, place peppers on a foil-lined baking sheet. Bake at 350 degrees for 20 minutes, or until bacon is crisp.

three cheese calzones

Calzones are the perfect dinner item for the same reasons that a banana is the perfect snack: self-contained, serving size specific, and the best part is on the inside. But calzones beat bananas on this point: you get to eat the wrapper.

THREE CHEESE CALZONES

1 pound refrigerated pizza dough
1 cup fresh ricotta
1 cup grated mozzarella
1/4 cup grated Parmesan
1 bag or bunch spinach, thick stems removed
1 small can sliced black olives, drained
1/2 cup banana peppers from a jar, chopped if large
1/2 cup sundried tomatoes, chopped if large
1/4 cup jalapeno slices from a jar
1 green pepper, seeded and diced
black pepper
2 tablespoons olive oil
1 cup jarred marinara sauce, warmed

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.In a large bowl, combine the ricotta, mozzarella, Parmesan, vegetables, and 1/4 teaspoon pepper. Place the cheese mixture on 1/2 of each 8-inch round. Fold the dough over the filling and pinch the edges to seal.Brush the tops of the calzones with the oil. Transfer to a greased baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Tips: If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again. You can easily add turkey pepperoni, ground beef, etc. for a non-vegetarian version. Add pesto from a jar for a spin!

jenn's paprika chicken

I used to request this every time I visited the Kirbys in their first few years of marriage. Lately, however, we settle for Chick-fil-A. Must find a way to rectify that.

JENN'S PAPRIKA CHICKEN

2 cans cream of mushroom soup
2 cans mushrooms, drained
2 boneless chicken breasts, cut into chunks
16 oz full-fat sour cream
salt, pepper, paprika


Combine cream of mushroom soup and mushrooms in the slow cooker. Add in chicken. Sprinkle entire mixture with a little salt, a lot of pepper and a whole lot of paprika. Cook on high for 1.5 hours or so, then mix in 16 oz. full-fat sour cream. Sprinkle on some more salt, pepper and paprika. Cook for 30 more minutes. (Important: Do not cook more than 30 minutes after adding the sour cream.) Serve with rice or mashed potatoes.

cooking light chicken lettuce wraps

My man begs for this at least once a month. We like it extra spicy and even eat it as a main dish sometimes, splitting the recipe into 2 servings instead of 4.

Take this as an appetizer to a get-together. It appears much more complicated than it really is, so you'll get props you didn't exactly earn.

COOKING LIGHT CHICKEN LETTUCE WRAPS

3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
1 cup canned sliced water chestnuts, drained
8 ounces grilled chicken breast strips, diced
12 Bibb lettuce leaves

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick. Makes about 12 wraps.

*We use 1-2 tsp red pepper flakes instead of 1/2 tsp crushed red pepper*

spinach & black bean lasagna

Quick to assemble but bakes for a while. This spicy number kicks the standard lasagna in the nuts.

SPINACH & BLACK BEAN LASAGNA

1 can black beans
1 jar spaghetti sauce
1 box no-cook lasagna noodles
1 box frozen spinach
16 -24 sandwich slices of pepper jack cheese
1 container skim ricotta
1 egg
pepper, salt, cumin

Drain and rinse the black beans, pour them in the bottom of one bowl and mash them. Add the jar of spaghetti sauce and 1 teaspoon cumin.

Microwave the box of frozen spinach. Drain and dump into a second bowl. Add ricotta, 1 egg, salt and pepper to the spinach.

Layer 2-3 times, depending on the size of your dish (I use a 9x13), in this order: beans/sauce, noodles, ricotta/spinach, squares of cheese (it takes me 8 to cover 1 layer).

Bake at 375-400 until bubbly! For my oven it's typically 40-50 minutes.

Variations: You can add mushrooms, onions, green peppers, olives or any other yummy-ness to the black bean & spaghetti sauce bowl for a chunkier lasagna. You can also do 1/2 hot salsa and 1/2 spaghetti sauce for a real kick. Go for the cheap spaghetti sauce with this one because it tastes great with all the other ingredients. No need to splurge.

hominy chili

This is my very favorite cold weather staple. It takes no time, is cheap to make, and sticks with you for hours.

HOMINY CHILI

1 tbsp olive oil

2 tbsp minced garlic

1 can white hominy

1 can yellow hominy

2 cans kidney beans

2 cans stewed tomatoes

2 cans diced tomatoes

4 tsp cumin

4 tsp chili powder

either:
1 box Smart Ground
1 lb ground turkey, deer or beef

tortilla chips

sour cream

shredded cheddar

1 lime (or lime juice)

Pour olive oil into a large pot, add garlic and saute. Drain hominy & beans, rinsing both well. Add all ingredients, stir well, allow to simmer for a while. Alternative: saute garlic then add all ingredients to the crock pot and cook on low for 3-4 hours.

Top with tortilla chips, sour cream, shredded cheese & a squirt of lime.

sally's salad

I've never asked Sally the exact proportions she uses, but I'm not sure it would even matter. This combination is delicious however you mix it.

SALLY'S SALAD

Top a large bowl of spring mix with the following:

1 can quartered artichoke hearts, drained
1 can heart of palm, sliced into coins
1 stem (or 1/2 carton) cherry tomatoes, halved
1/2 cup pine nuts
crumbled goat cheese, to taste

Top with a mixture of balsamic vinegar, olive oil & pressed garlic. I do 1/4 cup olive oil, 1/4 cup balsamic & a spoonful of minced garlic.

cheesecake squares

"Just because you don't live near a bakery doesn't mean you have to go without cheesecake." -Hedy Lamarr

My trustiest dessert recipe. I've been offered all sorts of bribes in exchange for these babies.

CHEESECAKE SQUARES

2 cans croissant rolls
2 boxes low fat cream cheese
1 cup granular splenda or sugar
2 eggs
2 tsp vanilla

Grease a 9 x 13 dish with olive oil or butter. Uncurl one roll of croissants. Stretch and pinch together four triangles to cover the bottom of the dish.

Microwave the 2 boxes of cream cheese for 1 minute or until soft. Add 3/4 cup of sugar/splenda, 2 eggs and 2 tsp vanilla. Stir until all lumps are gone. Pour the mixture into the dish, topping the croissants.

Uncurl the other roll of croissants and make a top layer just like the first. I usually do this on a cutting board and then transfer the pinched-together rectangle to the dish.

Mix the remaining 1/4 cup sugar/splenda with a liberal amount of cinnamon until it's light brown. Sprinkle the mixture over the top croissant layer - try to cover the entire surface.

Bake at 350 degrees for 12-14 minutes or until you can tell that the croissant parts are cooked. Refrigerate for a minimum of 3 hours before you slice. Serve chilled or at room temperature.

So that the squares' edges are lovely and clean, I typically cut a large rectangle inside the rectangular baking dish, leaving all of the jagged edges in the pan. Your honey will enjoy cleaning out the pan for you with a cup of coffee or a glass of milk. I cut the large rectangle into eighteen 2.5 x 2.5 inch squares.

caramel pecan french toast

Best when served with the largest mug of coffee you can find.

CARAMEL PECAN FRENCH TOAST

1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 1-1.5" slices French or Italian-style bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt

CARAMEL SAUCE

1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.

Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.

Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.

The next morning, preheat oven to 350 degrees F. Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.

To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly. Drizzle on top of each serving.

spicy jalapeno quiche

"Life is like a jar of jalapenos: what you do today might burn your ass tomorrow."

This one's got a great kick to it. Invite your enemies and triple the jalapenos.

SPICY JALAPENO QUICHE

1 tablespoon olive oil
3 jalapeno peppers, seeded and chopped
1 small onion, diced
1/4 cup crumbled feta cheese
1/2 cup light sour cream
1/4 teaspoon salt, or to taste
1 (9 inch) unbaked pie crust
8 ounces Pepper Jack cheese, shredded
3 eggs, beaten
3/4 cup milk
4 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt.

Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese.

Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

quick tres leches cake

You'll be shocked at how easy this one is. It even makes for a great birthday cake, just don't let the candles drown. My favorite part is designing a colorful pattern of fruit to decorate the top.

QUICK TRES LECHES CAKE

1 box yellow cake mix
1 can evaporated milk
1 can sweetened condensed milk
1 cup 2% or whole milk
1 pint heavy whipping cream

Make the yellow cake according to the directions on the box and bake in a round cake pan. While it's baking, stir the three milks in a bowl until the sweetened condensed milk has mixed in well with the evaporated and regular milks.

As soon as the cake comes out of the oven (while it's still hot/warm), pierce it with a fork and pour the milk mixture over the cake. It will seem like it's too much liquid for a small cake to absorb - but the cake will soak it up quickly, I promise.

Refrigerate the cake overnight. To serve, flip the cake onto a serving dish (one with a lip is best because the cake will still be juicy). Whip the cream with a pinch of sugar and cover the cake with it using a spatula.

Top with anything you like: sliced fruit (pineapple, mango, papaya & kiwi make a lovely pattern), sliced almonds, shredded coconut, decorative candy, whatever. Serve with a spoon, and don't be surprised when the slices are mushy and unformed.

For a little spin, you can add almond or coconut extract to the milk mixture.

fruity spring mix salad

I devoured two larger than life plates of this salad for lunch and am feeling zero guilt, seeing as how it was speckled with every last color of the rainbow.

FRUITY SPRING MIX SALAD

Top a large bowl of spring mix with the following (serves 4):

1 red apple, chopped (skin left on)

1 red grapefruit, peel away the casings and chunk the slices
1 navel orange, peel away the casings and chunk the slices

1 carton blueberries

1 carton blackberries

10 strawberries, sliced into rounds

2 kiwi fruit, sliced into rounds

1 cup green grapes, halved

1/2 cup pecans

Drizzle a generous amount of Olde Cape Cod Orange Poppy Seed dressing on top, toss, chill & serve.