Chewy No-Butter Granola

Adapted from the book, “Instant Gratification”. Add walnuts, or almonds, whatever dried fruit you’d like. Still looking for a healthier, not too sweet granola. This one is okay, yet softer than a normal granola.

1 large egg
1/4 C firmly packed light brown sugar (maybe 1/2 C)
1 T vegetable oil
½ tsp cinnamon
½ tsp vanilla extract
pinch of salt
1 1/2 C rolled oats (try 1 C with ½ C sugar)
½ C dried fruit
¼ C walnuts

Spread onto a pan and bake at 325 for about 15-20 minutes until light brown…not dark, otherwise they’ve burned….the what you’ve got above. Serve with yogurt, and honey if it isn’t sweet enough.

Chocolate Covered Peanut Butter Filled Pretzels

One of the roommates talked about this…I like chocolate covered pretzels…and I like peanut butter filled pretzels…and I like chocolate and peanut butter…hmm…

Peanut Butter Filled Pretzels (without salt from TJ’s, but also F&E carries a good one, the inside is a little sweeter in the F&E version)
Semi-sweet chocolate chips
Ground cinnamon (optional)

Prepare a sheet of wax paper on a jellyroll pan.

Melt the chocolate in a double boiler. I used a small mug inside a little saucepan of boiling water. About ½ cup of chocolate chips will make about a 1/4 to 1/3 of the bag of pretzels…enough for maybe 1-3 people to snack on depending on how much chocolate you want on it—I like mine with a thin layer of chocolate and only half.

When chocolate is melted, dip half of the pretzel and if too thick or there is a chocolate taile, scrape the base with a butter knife. Lay on top of the sheet to cool. Sprinkle cinnamon on the chocolate part and stick in the fridge to cool all the way.

Almond Cranberry Butter Cookies

A pseudo Madeleine—soft, simple, delicate and cakey with a buttery crunchy edge and tart dried cranberries. It’s a nice combination of flavors and textures. Made for the brothers on our team. I thought the dinos were a nice touch. hehe

1 stick unsalted butter, softened
½ C sugar
2 large eggs
2 teaspoons of vanilla extract
1 C (5 oz.) all purpose flour
2 pinches of salt
¾ C dried cranberries
½ C toasted almond slivers

Preheat oven to 350 degrees and line baking sheets with parchment paper.

In the bowl, beat the sugar and butter on medium high until well combined. Add the eggs and the vanilla and beat, scraping down the sides of the bowl once or twice, until well combined. Mix in the flour and salt with the spatula until just combined and stir in cranberries and almonds.

Drop rounded teaspoonfuls of the batter on sheet leaving 2” in between cookies. The cookies will spread during baking. Bake until the edges have turned a light golden and the tops of the cookies are barely set 10 minutes. Don’t be fooled—they will keep cooking and dry out if you do it any longer.

Remove from the oven and allow to firm up on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 2 dozen cookies. (If using the T scoop, then it will make 18 2” cookies), adapted from Instant Gratification by Lauren Chattman

Classic Chocolate Brownies

More fudgy than a brownie and with a weird crunchy crust. I’m starting to think something is up with our gas oven…it ignites really often and I have no idea what temperature it’s at. Also I thought it was odd that the recipe asked for 1 ¼ C of flour and then put that it was 5 oz. Shouldn’t it have been 6.25 oz?

1 C (4 oz) pecans or walnuts, chopped
1 ¼ C cake flour (6.25 oz)
½ tsp salt
¾ tsp baking powder
6 oz unsweetened chocolate, chopped fine
12 T or 1 ½ stick of unsalted butter
1 C (15.75 oz) sugar
4 large eggs
1 Tblsp vanilla extract

Adjust oven rack to middle; heat oven to 325 degrees. Line 13x9x2 pan with foil allowing excess to over hang the pan. Spray with nonstick cooking spray

If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5-8 minutes. Set aside to cool.

Whisk to combine flour, salt, baking powder in medium bowl, set aside.

Melt chocolate and butter in heatproof bowl. 45 s in the microwave on high. Then stir then heat for 30 seconds more. Stir again and if needed, repeat in 15 second intervals until smooth. Remove and gradually whisk in sugar. Add eggs in one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.

Fold in flour mixture in three additions until smooth and homogeneous.

Transfer batter to prepared pan, using spatula spread into corners of pan and smooth surface. Sprinkle toasted nuts evenly and bake until a wooden skewer or toothpick comes out with a few moist crumbs attached, 30-35 minutes. If batter clinging, it will be dense and gummy, if overbaked the toothpick will come out clean.

Cool on a wire rack for 2 hours, then remove brownies from pan by lifting foil overhang. Cut into 2” squares and serve.

Makes 24 2” brownies. From Cook’s Country

FAILURE: Vanilla Bean Cupcakes

Turned out greasy, crunchy, salty, grainy tops…
No: All purpose flour, be careful of unsalted butter, use whole milk

2 cups cake flour
2 teaspoons baking powder

2 teaspoons kosher salt

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1 1/4 cups granulated sugar
(reduced from 1 ½ C sugar)
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 T vanilla extract or 1 T vanilla bean paste)

2 large egg whites, at room temperature

2 large eggs, at room temperature

3/4 cup whole milk, at room temperature

Heat the oven to (325 at Grace) 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners.

Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.

Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 15 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.

Makes 24 Cupcakes, from Chowhound.com

Apple Oatmeal Cookies

My first cooking attempt in the Full-Time Training.

1 1/4 C diced apples I used a green apple
6 T unsalted butter
1 ¾ C old fashioned oats
1 ½ t ground cinnamon

1 C all-purpose flour
¼ t baking powder
¼ t baking soda
½ t salt

1 ¼ C packed light brown sugar (the recipe calls for 1 ½ C but I thought it was too sweet)
1 large egg
2 t vanilla extract

Preheat 350 degrees. Prepare 2 parchment lined baking sheets

Toast Oats: Melt butter in a large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.

Combine flour, baking powder, baking soda and salt in a bowl.

In a large bowl, whisk sugar, egg and vanilla until smooth. Stir in the apples, oat mixture, flour until just combined.

Roll 2 T dough and place 2” apart. Gently press balls with wet fingers until ½” thick. Bake cookies until edges are light golden and centers are just set, about 13-16 minutes, switching and rotating baking sheets halfway through baking.

Cool 10 minutes on sheets, then transfer to wire rack.

Makes 20-24 Cookies
Adapted from Cook’s Country’s Oatmeal Raisin Cookies

Smothered Chicken at Kristen and Joo’s

Lunch with Kirsten and Joo and the Irvine YP team! They really know how to give southern hospitality. :)

4 skinned and boned chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup Italian-seasoned breadcrumbs
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon olive oil
18 to 20 garlic cloves, crushed
2 tablespoons olive oil, divided
2 tablespoons butter or margarine, divided
1 (14-ounce) can chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
3 tablespoons all-purpose flour
1/4 cup water

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in breadcrumbs. Set aside.

Sauté mushrooms in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 8 minutes or until edges are browned. Remove from skillet. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Sauté garlic in 1 tablespoon hot oil over medium heat 5 to 10 minutes or until lightly browned and soft. Remove from skillet, and mash lightly with a fork or potato masher; set aside.

Melt 1 tablespoon butter with 1/2 tablespoon oil in skillet over medium heat; add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove chicken to a wire rack in a jellyroll pan. Keep chicken warm in oven at 225°. Repeat with remaining butter, oil, and chicken.

Stir chicken broth and next 3 ingredients into skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sautéed mushrooms and garlic.

Stir together 3 tablespoons flour and 1/4 cup water; whisk into broth mixture over medium-high heat. Cook 3 minutes, whisking constantly, or until thickened. Serve with chicken.

Yield 4 servings

Yogurt Scones by Rebecca Davis

Supposedly light and fluffy? More like dense little biscuits. For our first 2120 House meal together, Rebecca did hers with fresh blueberries. The batter turned out a little dry and a lot like a pie crust at first so we added milk until things stuck together. Not sweet at all! Yum yum yum!

1 ½ C unbleached white flour
1 ½ C whole wheat flour
2 t baking powder
2 t baking soda
½ t salt
6 T cold butter
2 T brown sugar (maybe try ¼ C)
1 ¼ C firm yogurt
2 eggs
½ C packed raisins, or 1 C blueberries

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Sift together the first 5 ingredients. Cut together with butter and sugar in a food processor or pastry cutter. It should resemble a coarse meal.

Beat the yogurt together with 1 egg. Make a well in the center of the dry ingredients and add yogurt mixture along with the dried fruit. Mix minimally as possible with swift, decisive strokes, until well blended.

Drop by rounded quarter cup measures onto the lightly greased sheet. Beat the remaining egg, brush the tops with the egg.

Bake 12-15 minutes, serve hot or warm with preserves.

Yield 1 to 1 ½ dozen

Cotton Soft Japanese Cheesy-cake

8.28.08 Not that sweet, so serve with some tasty fruit like berries. Not quite a traditional cheesecake, yet not quite fluffy like a cake cake. I guess that's why they call it a Japanese cheesecake. Maybe it should be called a Cheesy-cake.

2.13.09 I took some shortcuts this time and it turned out so different. Very dense and cheesecakey on the bottom and light and fluffy on top. Not what I expected, but very, very good--even worth the burn scar on my wrist!

In the double boiler
8 oz. cream cheese
2 oz. butter
3 oz milk

Whisk the dry ingredients
2 oz. fine cake flour
1 oz. corn starch
1/4 t salt

6 egg yolks
1 T lemon juice (1 T lime juice okay too)

Meringue like mixture
6 egg whites
1/4 t cream of tartar
5 oz. sugar

Preheat the oven to 325 degrees.
Prepare a large deep pan with enough water so that when you put your 8" round pan in, it reaches maybe 1/2 the pan (you're making a little water bath for it similar to when you make custards.) Make sure to use a deep enough cake pan, or maybe an 8" spring form pan. Lightly grease bottom and sides of pan and line the bottom with parchment paper.

Melt cream cheese, butter, milk over double boiler (i.e. one big pot with simmering water, not boiling, and a smaller pot inside of it. You want to stir the inner contents and make sure no water gets in). Take the inner pot off the heat and cool the mixture.

While cooling, whisk the flour, corn starch and salt in a different bowl.

Beat the egg yolks and lemon juice together. Then pour about 1/2 c of the cream cheese mixture into the yolks while whisking. Then slowly add the yolk back into the cream cheese mixture, whisking.

Sift the dry ingredients into the wet mixture bowl and then fold.

In another large, clean bowl, beat with electric mixer egg whites with cream of tartar until foamy. Gradually add the sugar in and beat until soft peaks form. Add the cheese mixture to the egg whites and gently mix well.

Pour into pan and bake for 50 minutes or until set and golden brown. Check by lightly pressing the center to see if it springs back. Let cool in pan for 15-20 minutes. Lightly run a knife along the edge of pan. And let cool for the remainder of the time on a wire rack.

The Mind Set on the Spirit

The mind set on the flesh is death, but the mind set on the spirit is life and peace.
Romans 8:6

"The mind desires to serve God; however my mind, representing my self, is too weak. Whenever I make up my mind to do good, there is something else stronger than my self, stronger than my mind. The independent mind, trying to do things under its own power, will be defeated."

There are two possibilities for the mind:
1. It may depend on the flesh, which will result in death OR
2. It may depend on the spirit, where there will be life and peace

"An independent mind will be defeated, but a mind dependent on the spirit, dependent on Him, will have victory! Whenever we are tempted to do good by our own effort, we need to tell the enemy...

'No, Satan! I cannot and will not go that way. I don't know anything about doing good; I know only one thing--to depend on my Lord. I will not be drawn away from leaning on Him.'

If we respond in this way, we will have the victory with life and peace. It is very simple."

The Economy of God

Macadamia Nut Tart

11.14.07 Made for the Adamos' Thanksgiving Dinner, which was ham AND turkey, and all the fixin's. Oh! How we love them! They are so sweet and cherishing!

I thought the crust was too egg-y, but I think that's because I used Xtra Large eggs and not large. Also, the nuts were wayyy salty. When they say unsalted, they mean it!

2.4.09 Jen's Baby Shower! This time, I made it in a 7" tart pan and there was leftover crust, filling and nuts but that's ok. Crust was not eggy but must remember to cook thoroughly till very brown otherwise, it will feel soggy later when you put in the filling.

1 1/4 C flour
2 T brown sugar
1/4 t salt
1 stick cold unsalted butter
1 large egg yolk

1/2 C packed brown sugar
1 large egg
1/4 t salt

2 T unsalted butter, melted
1/4 C light corn syrup
2 T dark rum
1 1/3 C unsalted macadamia nuts, coarsely chopped

Preheat oven to 375°. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 tbsp. ice water, pulsing until mixture begins to come together in a ball.

Press into 9" round tart pan with 1" sides, prick bottom with a fork and chill in freezer 15 minutes. Bake until medium golden brown about 25-35 minutes, remove from oven.

Meanwhile, mix 1 egg, 1/2 C brown sugar and salt until pale and ribbony, 7-10 minutes. Beat in melted butter, corn syrup and rum. Pour mixture into tart shell and sprinkle with nuts.

Bake 25 minutes or until a knife inserted comes out clean and cool on wire rack for at least 1 hour. Serve with vanilla or ginger ice cream, if desired.

Makes 1 9" tart, 12 servings, from Sunset

Chocolate Chocolate Hazelnut Biscotti

My second attempt making these type of biscottis. More airy and crisp (probably due to the eggs), not as dense as my previous recipe. I will attempt my old recipe again and post it when I get the chance. No matter which recipe you use, it's still a great combination--chocolate and hazelnut!!

2 cups unbleached all-purpose flour
1/4 C whole wheat flour
1/4 cup dutch-processed cocoa powder
1 tsp baking soda

1 (if you like it a little on the sweeter, add 1/2 C. Personally, I will use 1 1/4 C next time) cups granulated sugar
1 tsp kosher salt
1 1/2 cups (about 8 ounces) blanched hazelnuts
12 oz semisweet or bittersweet chocolate chunk
4 large eggs, at room temperature

Preheat oven to 350F. Line two large baking sheet with parchment paper. Set aside.

Whisk the flour, cocoa, baking soda, salt.

Coarsely chop the nuts and chocolate.

In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Using the spatula as a guide, drop the dough by spoonful into a 4-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Repeat. Leave 2 inches space between logs because they will puff up. Please note that wherever the batter falls, it will stay. This stuff is super sticky and thick!

Bake. If using a pan for each log, rotate pan halfway through, until logs are just firm to the touch, 20-25 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.

When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, up to 3/4-inch thick.

Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack. Bake until biscottis are firm to the touch and completely dry. They may look wet, but they will be done probably 10 to 15 minutes. They will also dry out as they cool so don't worry about them looking or feeling too moist when you take them out.

Remove pans from the oven. Let biscottis cool completely on the rack. They can be kept in an airtight container at room temperature for up to 2 weeks.

Brining Chicken Breast

This kind of method for chicken breasts is great for shredding or cubing for salads or to prepare the chicken to grill then baste with BBQ sauce.

4 C water
3 T Morton's kosher salt OR 2 T table salt

2 T sugar

Prepare 1 quart of the brine per pound of food, not to exceed 2 gallons
And marinade for 1 hour per pound of food, not to exceed 8 hours

Rinse thoroughly, pat dry, your seasonings then bake.

I sprinkled my chicken with garlic and then baked at 375 for 30 minutes. The time depends on how many pounds. Definitely check. It may look pale and pasty (mine did but I hear it's because I did not put sugar, which aids in the caramelizing and browning of the chicken), but trust me...it will be juicy beyond belief.

Tzatziki Sauce

5.11.08 Part of the Adamo Feast. The garlic really infuses flavor the longer it sits, so this ends up tasting better and better as the hours go on. Susanne and I made it maybe 6 hours before it was served.

2.4.09 Fresh dill is so important and really worth it. At Von's it's either a jar of dried dill for $7-8 or a package of fresh dill for $1-2. Hmm...it wasn't that hard to choose. I made it for my Wednesday family again. This time, it included the girls up there in the photo. That's Claire, Amber, Cici and Rachel munch munch munching away and pretending to study German. Later that night we did learn a few words like "fart". Amber says that means to go. Yes. Yes it does.

4 cloves of garlic, finely minced (let sit for 15 minutes before adding to yogurt)
4 T minced fresh dill
1 medium cucumber
16 oz labne OR yogurt cheese OR plain greek yogurt OR plain yogurt, strained in a cheesecloth overnight or at least 4 hours
1 t olive oil
1 t lemon juice

salt and pepper to taste

Peel cucumber, and seed with a spoon, then chop. In a colander, sprinkle cucumber with salt and let sit 15 minutes to drain. Squeeze excess liquid out a few times during the 15 minutes.

Combine all ingredients in a bowl and refrigerate at least a couple hours. Serve with falafel, pita, naan, tortillas, chicken, etc.

Spicy Peanut Sesame Noodles

Joseph Villegas (see below) got me one of those Joy of Cooking desk calendars last year, and this is the first recipe I used from it!

Sauce
1 C peanut butter
1/4 C rice vinegar or white vinegar
2 T soy sauce
1 garlic clove, minced
1 chile pepper, seeded and minced OR 1 tsp cayenne or chile flakes
1 tsp chili oil (optional)
1 1/2 T sugar or honey
1/4 C toasted sesame oil
1/2 C freshly brewed black tea

Noodles & Toppings
1 pound noodles (spaghetti or Chinese egg noodles)
4 C shredded cooked chicken OR julienned firm tofu
Peeled, seeded julienned cucumber
Chopped cilantro
Coarsely chopped peanuts
Julienned carrots
Chopped green onions

Combine the sauce ingredients. If you want it really smooth, you can process it in your food processor or blender.

Boil and drain the noodles. Serve at room temperature.

What's pretty is when you display each topping ingredient in a separate bowl. Serve the noodles and let your guests build their plate. This is how Cristal Chen did it once and it was so yummy and fun and colorful!!

6-8 First-course or 4 main-course servings, adapted from Joy of Cooking


"It's a house of cards!!"

How to Build Your Own Kitchen part 1

This is my pantry shelf, cleaned out. Really, it is. I know...scary.

This is a little list in progress for those who are moving into a new place (e.g. me!) just because I remember how overwhelmed I felt when I moved into this house and had to stock the kitchen for the first time. ("Hmm...What do I need?" EVERYTHING.)

These days, I'm on the opposite side of the spectrum--struggling to go back to the basics with my kitchen pantry. This list is my attempt to streamline. Of course, this list will change with time, but this is what I can think of off the top of my head. All other perishables like cheese, milk, vegetables and fruit should be bought frequently according your needs.

With these items in the kitchen, you can take over the world!! Muahahaha! Or, well...at least be able to make some nuclear bomb cookies and a killer meal.

Pantry
Pasta (Italian and/or Chinese)
Sundried tomatoes
1 can corn
1 can chopped tomatoes (15 or 28 oz)
1 can black beans
1 can garbanzo beans
1 can cream of mushroom or chicken soup
2 cans chicken broth
Dried mushrooms
Dried seaweed
Tofu in vacuum sealed box
Bags of tea (green, black, white, and herbals)
Peanut Butter
Yeast
White rice

1 Yellow onion
1 Head of garlic

Spice & Sauce Cabinet
Paprika
Garlic powder
Ginger
Cumin
Parsley
Cayenne and/or some sort of chili pepper
Kosher salt
Table salt
Black pepper

Soy Sauce
Balsamic vinegar
Red wine vinegar
Olive oil
Canola oil
Sesame oil

Baking Cabinet
Cinnamon
Vanilla extract
Almond extract
Nutmeg
Cloves
Corn syrup
Molasses
Honey
Agave nectar

Flour
Oatmeal
Baking powder
Baking soda
Cream of tartar
Cocoa powder
Raisins
Dried cranberries
Chocolate chips
Almond slices
Walnuts
Sugar
Brown sugar
Powdered sugar

Refrigerator/Freezer
Ketchup
Mustard
Mayo
Fruit preserve
Butter
Green onions
Ginger
Bread
Chicken breast
Frozen dumplings

Black Bean & Corn Salad

Francine Hardy would make something like this to complement her Texan brisket and mashed potatoes. Oh! So good!!!!

1 15 oz. can black beans
1 15 oz. can of corn (no salt)
2 red or orange bell peppers
1/4 C chopped red onions
3 cloves of garlic, minced
a little less than 1/4 C olive oil
3 T red wine vinegar
1/3 C chopped cilantro
1 T lime
1/2 jalapeno, minced (optional)
salt and pepper to taste (but if serving with salty chips, you really should omit)

Combine all in a bowl and let it sit for at least an hour for flavors to develop. Serve with chips or as a side dish.

Serves 6-8

Toll House Chocolate Chip Cookies

Perhaps even better than the previous chocolate chip cookie winner (see the recipe for 375). Remember:

1. Melt the butter before mixing in the sugars
2. Do not over bake!!
And ahem...what I didn't realize this time was that the oven is set to 375 degrees...not 350...so uh...yeah...anyway....enjoy, my Fresh & Easy co-workers!!

2 1/4 C flour
1 tsp baking soda
1 tsp salt

1 C (2 sticks) butter
3/4 C sugar
3/4 C brown sugar

2 tsp vanilla extract
2 large eggs
2 C chocolate chip morsels
1 C chopped nuts

Preheat oven to 375 degrees. Combine flour, bs, and salt in a small bowl.

Mix the butter with the sugars, vanilla and eggs, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate and nuts.

Drop by rounded tablespoons or scooper onto ungreased baking sheets and bake for 9-11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies

Cream Cheese Sugar Cookies

Dee used to make these for Vicky and me for ALL the holidays. I remember those soft, tasty sugar cookies frosted in all sorts of shapes with pretty pastel colors. Wait, was it Dee? Or...maybe it was someone else's mom... ? ? ? Anyway, so much for warm and squishy memories of people. The cookies were good, but of course being the foolish youth I was, I lost the recipe. I found this one, which seems to come pretty close...

Vivian and I chose to use chocolate kisses, but these do taste sweeter and better when rolled out and frosted.

1 C butter
8 oz. cream cheese or neufchatel cheese
1 C sugar
1 egg yolk
1 tsp vanilla
3 1/4 C flour
1 tsp baking powder

chocolate kisses, unwrapped

Preheat oven to 350. Cream butter and cream cheese, then add the sugar, yolk, vanilla.

Whisk the flour, baking powder together, then add to the mixture.

Either roll out the dough to 1/4" thickness and cut into your favorite shapes with cookie cutters OR scoop and roll into balls and flatten with a Hershey kiss.

If rolled out, bake for 7-10 minutes, cool completely and ice/decorate.
If with kisses, bake for 12-15 minutes.

"Top Secret" Egg Salad

One of my mom's creations! Named in this manner because when we asked her what the name of the recipe was she said, "top secret!" Eat with crackers or in a sandwich. Adjust how much onions and garlic you want, to taste. I'd eat a whole onion raw if it didn't give me a horrible horrible stomach ache.

2 boiled eggs
1 T minced red onion
1 stalk of green onions
1 clove of minced garlic
1/4 C of raisins, soaked in 1 T apple cider vinegar in a jar for 24 hours or until plump and then drained
2 T mayo
black sesame
salt and pepper to taste

Cut the eggs into chunks and combine with everything! Top with as much black sesame as you want, maybe 1 T.

Makes 2 sandwiches

Vegetable Soup

So there are a few options to enhance the flavor of the soup. You can...
1. Make it in advance and let the flavors meld together
2. Use Swanson's chicken broth
3. Throw in a Parmesan rind

2 yellow onions, chopped
6 cloves of garlic, minced
2-4 medium carrots, chopped
1-2 T Italian seasoning, I used Trader Joe's Pasta dried seasoning which is a blend of onion, garlic, basil, lemon peel, fennel, oregano, black pepper, ginger and thyme)

1 medium bell pepper, chopped
14 oz. of washed, chopped collard greens or kale
1 15 oz. can of corn
1 15 oz. can of beans (kidney, garbanzo, cannelloni, or whatever you like really...)

2 15 oz. cans of broth (chicken or vegetable, I used Swanson's low sodium, no msg)

Heat oil in pan until it reaches the smoking point. Add the onions and cook until softened and fragrant, then add the garlic and carrots. Cook until slightly soft and add the seasoning of your choice.

While on the stove, you can prepare the other vegetables and drained the canned corn and beans. Add the bell pepper and collard greens and cook until greens have shrunken down and are a deep green color.

Add the broth and cook on medium high until boiling, then turn down the heat and simmer for at least 15 minutes or till serving. Feel free to add water or salt to adjust to taste.

Serve with parmesan cheese and crusty bread if you'd like.

Soft and Chewy Molasses Spice Cookies

Hmm...I should have asked Priscilla for the story behind these cookies. She sent me the recipe via a scanned image of a hand written note scrawled on a "Rimrock Resort Hotel" notepad sheet...If she sees this posting, perhaps she can enlighten us in a comment?

Veeerrrrrry soft. Chewy outsides. They may have been underbaked when I made them, but Priscilla had one and she says that's how it is. Ok! That's good enough for me!

2 1/4 C flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp all spice
1/4 tsp ground black pepper
1/4 tsp salt

1/3 C sugar (+1/2 C for rolling)
1 1/2 sticks of butter
1/3 C brown sugar
1 large egg yolk
1 tsp vanilla
1/2 C light molasses, unsulphured

Preheat oven to 350 degrees.

Whisk flour, baking soda, spices and salt until thoroughly combined.

Beat butter with the brown sugar and 1/3 C sugar until fluffy. Add yolk, molasses and vanilla and beat together.

Using a tablespoon or a scooper, roll balls in the sugar to coat. Bake for 10 minutes. Do not over bake, the centers will be soft! = Don't eat them until they are completely cooled!

Makes about 3 dozen cookies

Warm Winter Lemon Cake

Moist, sweet (but not overly sweet), creamy, cakey. Super easy. Not from scratch. Eh, I'm torn whether I like it or not. Wanted to make my F&E coworkers a combination of a lemon cake and a strawberry shortcake, but I failed the first time (I'm still cringing from the memory of it) and then I found a boxed cake mix and the pudding so this recipe aids my quest to conquer the monster that was once my pantry.

Serve warm with fresh fruit, like berries.

1 pkg. (2-layer size) yellow cake mix prepared according to box (I needed 3 eggs and 1/3 C oil for the super moist cake mix)

2 cups cold milk

1-1/4 cups water

2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

2 Tbsp. powdered sugar for decoration

Preheat oven to 350°F. Pour prepared cake into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

Bake 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Serves 16+, adapted from Kraft

Coffee Cocoa Snack Cake

When cut into squares, these guys look like brownies, but they're actually a snack cake. That's what they call a cake that's quick to make and quick to eat. I think. Although now I'm thinking I should have made the cake in a circular pan and cut the cake into wedges so people don't get them confused for massive brownies anymore.

Very moist and tender. Tender is definitely the word to use...it's got a chew to it on the top and on the sides, maybe because I used a glass baking dish?

The coffee isn't really strong, but strong enough to bring out the flavor of chocolate. I didn't have enough cocoa powder so I added some chocolate chips, but I'm guessing the flavor would have been better with that cocoa powder. And don't decrease the amount of sugar. Even though it's a lot, you need it.

5 oz. (10 Tbs.) very soft unsalted butter at room temperature
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract

1/2 tsp. table salt
7 1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
2 1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder
1 tsp. baking soda
1 tsp. baking powder

1 1/2 cups good-quality brewed coffee, cooled to warm

Position a rack in the center of the oven and heat the oven to 350°F. Generously butter, or spray with oil, a 9-inch-square baking pan or 8" round. Line the bottom of the pan with a square of parchment, butter/oil the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute.

Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla.

Sift the salt, flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Cut into 16 equal squares and serve.

Serves 16, from Fine Cooking

Kitchen Rules

1. No trespassers allowed--except by permission of the cook.

2. Complaints about flavor, promptness or quality of food shall be written on a $5 bill and presented to the cook in person.

3. No free samples (except by the cook) prior to meal time.

4. No unexpected guests unless reservations have been made at the cook's favorite restaurant.

5. No complaints about weakness or flavor of coffee, it's always available just down the street.

6. Hugs and kisses accepted by the cook--as well as compliments and pinches.

Hahaha! Thanks, Priscilla!