Recipe: Rich and Creamy Chocolate Pudding

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

2 tablespoons cornstarch

1 teaspoon instant espresso coffee powder or instant coffee crystals

2 cups milk

1 egg, lightly beaten

1 tablespoon butter

1 teaspoon vanilla

1 banana, sliced (optional)

1 tablespoon chopped crystalized ginger (optional)

In a medium saucepan combine sugars, cocoa powder, cornstarch, and espresso powder.

Gradually stir in milk.

Cook and stir over medium heat until thickened and bubbly; reduce heat.

Cook and stir for 2 minutes more.

Remove from heat.

Gradually whisk about 1/2 cup of the hot milk mixture into egg to a medium bowl.

Add egg mixture to milk mixture in saucepan, stirring constantly.

Return saucepan to heat.

Reduce heat to medium-low; cook and stir for 2 minutes more.

Remove from heat.

Stir in butter and vanilla.

Place saucepan in a very large bowl half-filled with ice water.

Stir pudding constantly for 2 minutes to cool quickly.

Transfer to a medium bowl.

Cover surface of pudding with plastic wrap.

Refrigerate 2 to 24 hours.

To serve, top with sliced banana and/or crystalized ginger.

Makes 4 servings.

Better Homes and Garden Magazine, September 2009

Recipe: Mongolian Beef

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons red cooking wine

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic

1/4 teaspoon salt

2 tablespoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound flank steak, thinly sliced across the grain

4 medium green onions, cut into 2 inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat.

Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned.

Add green onion pieces; saute 30 seconds.

Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Serve with rice noodles or rice.

Makes 4 servings.

Cooking Light, December 2009 with some modifications I made.

Random Picks: New Recipe Box- Sweet Treats

I have been wanting to do this little project for a long time and lately got a little creative time. I made a new recipe box only for my "Sweet Treats". I did a little reorganizing with my recipe cards and categorized my new box with dessert tabs: Bars, Cakes, Cookies, Cupcakes, Frostings, Frozen, Fruit, Holiday, Ice Cream, Pies, Puddings, and Sauces. I had originally had all these recipes under one tab called "Desserts". My recipe box was getting too full and having separate and more specific dessert categories makes it much easier to find a recipe.

Recipe: Buttermilk Pancakes

3 tablespoons butter, melted

2 cups unbleached all-purpose flour

1/4 cup granulated sugar

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups buttermilk

2 large eggs

Vegetable oil for pan

Maple syrup for serving

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk the buttermilk and eggs.

Pour the wet ingredients into the dry ingredients.

Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.

Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps).

Let the batter rest while you heat the pan.

Heat a griddle or a large skillet over medium heat until drops of water briefly dance on the surface before evaporating.

Lightly oil the griddle.

Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.

let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes.

Check the underside of each pancake to make sure it's nicely browned; then flip.

Cook until the second side is nicely browned, about 1 minute more.

Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

Fine Cooking Magazine

December/January 2010

Recipe: Lemon Chicken with Avocado Salsa

Chicken:

1 tablespoon lime juice

1 1/2 tablespoon lemon juice

1 1/2 tablespoon olive oil

2 boneless skinless chicken breasts

1/4 teaspoon salt

Salsa:

2 small tomatoes, chopped

2 tablespoons finely chopped onion

2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 avocado, peeled and finely chopped

Drizzle olive oil over salsa

To prepare chicken:

Cut chicken breasts into strips and cut strips in half.

Combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.

Remove chicken from marinade; discard marinade.

Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat pan on stove over medium-high heat.

Add chicken to pan; cook until slightly browned on each side or until done.

To prepare salsa:

Combine tomatoes and next 4 ingredients in a medium bowl.

Add avocado; stir gently to combine; add olive oil.

Serve salsa over chicken.

Makes about 2 servings.

My Own Recipe

November 2009

Recipe: Chocolate-Caramel Cookie Bars

For the Crust:

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment

1/4 cup packed light brown sugar

1 1/2 cups all-purpose flour

1/4 teaspoon table salt

For the Chocolate Caramel:

10 1/2 ounces milk chocolate, chopped (2 cups)

1 1/2 cups granulated sugar

1/4 cup water

3 ounces (6 tablespoons) unsalted butter

1 cup heavy cream

1/2 teaspoon table salt

1 tablespoon sea salt; preferably fleur de sel

Preheat oven to 350 degrees.

Make the crust: Line a 9 inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang.

Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes.

Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the Chocolate Caramel: Place chocolate in a medium bowl.

Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes.

Remove from heat.

Add butter, cream and table salt.

Bring to a boil, stirring until smooth.

Pour over chocolate.

Let stand for 2 minutes.

Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust.

Refrigerate at least 4 hours, or overnight.

Run a knife around edges; lift parchment to remove whole bar from pan.

Sprinkle with sea salt.

Trim edges, and cut into 16 bars.

Bars can be refrigerated for up to 3 days.

MarthaStewart.com

Recipe: Cheesy Ranch Chex Mix

9 cups corn chex, wheat chex, rice chex cereal (or combination)

2 cups Cheezits

2 cups mini pretzels

3 tablespoons butter, melted

1 package (1 ounce) Ranch dressing and seasoning mix

1/2 cup grated parmesan cheese

Preheat oven to 350 degrees.

In a big bowl combine chex, Cheezits, and pretzels.

Add melted butter and mix well.

Sprinkle little bit of Ranch dressing seasoning mix and stir well until package contents are gone.

Add parmesan cheese and mix until evenly coated.

Take a baking sheet and cover with tin foil.

Place half of mix on baking sheet and spread evenly; bake in oven for 5 minutes, let cool.

Repeat with remaining chex mix.

Store in airtight container.

Recipe taken from Chex.com- Directions modified by Susan S.

Recipe: Peanut Butter Cookies with Butterscotch Bits

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 1/2 cups chunky peanut butter (not "all natural")

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1 11 ounce package butterscotch morsels

In a large bowl, mix flour, baking soda and salt.

Beat butter and peanut butter until smooth.

Gradually add sugar, beating to blend.

Beat in egg and vanilla.

Stir in flour mixture and butterscotch morsels.

Form into a large disk and wrap in plastic.

Chill for 2 hours or overnight.

Preheat oven to 375 degrees; line 2 baking sheets with parchment (or tin foil).

Use hands to form dough into 1 1/2 inch balls.

Place balls about 2 inches apart on cookie sheets.

Using a fork, press balls flat, then press again to form a crisscross pattern.

Bake cookies until lightly browned 10-15 minutes.

Cook on sheets for 10 minutes, then transfer to racks to cool completely.

Repeat with remaining dough.

Makes about 2 dozen

All You magazine

August 2009

Recipe: Grilled Cheese with Bacon Sandwich

4 slices bread

4 slices bacon

4 slices american cheese

Butter

Preheat oven to 350 degrees.

In a large skillet, cook bacon to your desired doneness; drain on paper towels.

Take baking sheet and layer with tin foil.

Butter 4 slices of bread, buttered side down on baking sheet.

Top with 2 slices of cheese and bacon.

Top with remaining bread, buttered side up.

Place sandwiches in oven for 5 minutes on one side; turn over and 3 minutes on other side; or until cheese has melted.

Cut sandwiches in half and serve with favorite soup.

Makes 2 sandwiches

My Own Recipe

November 2009

Recipe: Cheese Biscuits

2 1/2 cups all-purpose baking mix, Bisquick

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

1/3 cup milk

1/3 cup sour cream

3 tablespoons butter, melted

1 cup shredded sharp Cheddar cheese

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large bowl, combine baking mix, garlic powder, and red pepper; whiisk until blended.

Add egg, milk, sour cream, and 3 tablespoons butter, stirring until thoroughly combined.

Add cheese, stirring just until combined.

On prepared baking sheet drop batter evely into 12 mounds.

Bake at 400 degrees for 10 minutes.

Sandra Lee Magazine

October/November 2009

Recipe: Peanut Butter Cup Brownies

2 sticks unsalted butter, plus more for the pan

8 ounces bittersweet chocolate, chopped

4 large eggs

3 cups sugar

2 teaspons vanilla extract

1 1/2 cups all-purpose flour

kosher salt

8 large peanut butter cups, cut into pieces

Heat oven to 400 degrees.

Melt the butter and chocolate in a pan over low heat.

Using a mixer, beat the eggs and sugar until pale yellow and fluffy.

Lower speed and pour in the melted chocolate and vanilla.

Mix in flour and 1/4 teaspoon salt.

Fold in the peanut butter cups.

Scrape into a buttered 9x13 inch baking dish.

Bake until the tip of a knife comes out clean, about 30 minutes.

Makes 24

RealSimple.com

Food Fact: Potatoes

The Basics: Potoates can be divided into two main categores- starchy and waxy. Starchy potatoes like russets are fluffy and floury when cooked. Waxy varieties, such as new potatoes and fingerlings, are low in starch, have a creamy texture, and hold thier shape well when cooked. Yukon Golds are considered a waxy potato but have a slightly higher starch content, so they're especially versatile.

Buying and Storing: Look for potatoes that are firm and free of cracks and bruises. Avoid potatoes that have sprouted "eyes" or have green-tinged skin- both signs of improper storage. Store potatoes in a cool, dark place (not the refrigerator). Waxy potatoes are best used within a week, while starchy varieties keep for several months.

To cook: Pair potatoes with the cooking methods that suit them best. Fingerling and new potatoes are great steamed, boiled, sauteed, or roasted. Yukon Golds can be prepared like other waxy potatoes and are especially delicious when mashed. Russet potatoes can be sauteed, baked, cooked in gratins, or fried.

Martha Stewart Everyday Food magazine

October 2009

Food Fact: Onions

They're the foundation for an endless variety of recipes and are also great when eaten as a side dish. To make sure you always have fresh onions on hand, buy ones that are firm and heavy for their size, with shiny, papery skins and no bruising. At home, store them loose away from potatoes in a cool, dark place (not the refrigerator). They'll keep for up to 1 month (white onions have more moisture, so they will keep for a shorter amount of time.)

Martha Stewart Everyday Food Magazine

October 2009

Recipe: Layered Mexican Bake

1 pound ground beef

1/2 white onion, chopped

1/2 green pepper, chopped

2 teaspoons chili powder

1 cup salsa

1/2 package frozen corn

2 toritillas

sour cream

3/4 cup cheddar cheese

green onions

Heat oven to 375 degrees.

Brown meat with onions and peppers in large skillet on medium-high heat.

Stir in chili powder, cook 1 minute.

Add salsa and corn; mix well.

Simmer 5 minutes.

Spread 1 cup meat sauce onto bottom of 8 inch square baking dish.

Add 1 tortilla on top.

Add another layer of meat sauce.

Add tortilla.

Add remaining meat sauce.

Place layer of cheese on top.

Add green onions on top.

Bake in oven at 375 degrees for 15 minutes or until heated through.

Add dollops of sour cream on each piece served.

Recipe taken from Kraftfoods.com and modifed to my own

November 2009

Recipe: Cheesy Hash Skillet

6 slices of bacon

1 small onion, chopped

4 cups frozen Southern-style hash browns

1 1/2 cups shredded cheddar cheese

6 eggs

Cook bacon in large nonstick on medium heat until crisp.

Remove bacon from skillet, reserving 3 tablespoon drippings in skillet.

Drain bacon on paper towels.

Add onions and potatoes to skillet; cover.

Cook on medium-high heat 14 minutes or until potatoes are browned, stirring occsionally.

Stir in cheese.

Make 6 small wells in potato mixture; fill with eggs.

Top with bacon; cook, covered 3 to 4 minutes or just until eggs are set.

Let stand, covered 1 minute.

Kraftfoods.com

Kitchen Tip: No-Slip Cutting Board

Whether you slice, dice, or chop, cutting boards tend to slip around as you use them, which means you're more likely to accidentally cut yourself. To keep your work surface stable, moisten and fold a kitchen towel or a length of paper towels so that it's slightly smaller than the size of your cutting board. Place it on the counter, and then position your board on top.

Martha Stewart Everyday Food magazine

Date unknown

Food Fact: Eggs

Because eggs are an excellent source of protein, they help you feel fuller longer, give sustained energy, and may also help build and preserve muscle strength.

Although the egg whites contain the majority of the protein, the yolks are actually the most nutrient-dense part of the egg. Besides protein, the yolks contain lutein, which is especially important for eye health, choline, essential for brain function, and folate, vital to cell production.

Martha Stewart Everyday Food magazine

Date unknown

Random Picks: Quote

"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."

-Molly Wizenberg,

From A Homemade Life

Recipe: M&M Blondies

1 cup (2 sticks) unsalted butter, cut into pieces, room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour, spooned and leveled

1 package plain M&Ms

Preheat oven to 350 degrees.

Line an 8 inch square baking pan with tin foil leaving a 2 inch overhang; butter foil.

In a mixer, put in butter, brown sugar, and granulated sugar.

Mix in eggs and vanilla.

Add flour and mix just until moistened.

Transfer batter to prepared pan and smooth top.

Arrange candies in 12 rows on top of dough.

Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes.

Set pan on a wire rack and let cool completely.

Using foil overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

To store: keep in an airtight container at room temperature, up to 2 days)

Makes 16 squares.

NOTE: You can have fun and be festive with the M&Ms. For example: Halloween you could decorate top with brown, orange, green, and yellow M&Ms. Christmas you could do red and green. Valentine's Day could be pink and red...you get the idea!

Recipe taken from Martha Stewart Everyday Food magazine and modified

Ocober 2009

Random Picks: Cake Decorating- Lesson 4

For the last cake decorating class (Lesson 4) we were to bring a cake frosted. During our class we practiced making more roses and learned how to make sweet peas on stems and added leaves. We added a border and I put white dots all over the top of my cake. I am very excited about this cake. I love how it turned out and my roses were a success this time. On my border, I used the star tip and added little dots of green in the middle. It might be hard to see in the picture but it added a little color around the edge.

At the end of class we all got a completion of Course 1 certificate. I plan to continue on to Course 2 which is flowers and borders sometime next year. I am anxious to practice in the kitchen with all the techniques and fun things I learned the last four lessons.

The pictures are all of the cake I made during the class.

Recipe: Beef Burgundy

1 (2 pound) top round steak

1 white onion, chopped

1 garlic clove, minced

1/3 cup all-purpose flour

2 cans beef broth

1/2 cup Burgundy red cooking wine

2 tablespoon tomato paste

1/2 teaspooon dried thyne

dash of salt and black pepper

3 cups hot cooked medium egg noodles

Drizzle oil in pan on stove and brown meat on all sides.

In a crockpot, drizzle olive oil on bottom.

Place meat in bottom of crockpot.

In a pan on the stove, saute onions for 3 minutes and add garlic.

Add flour and stir constantly for 2 minutes.

Gradually add beef broth, wine, tomato paste, thyme, salt, and pepper; mix well and let simmer for 4 minutes.

Place entire gravy in crockpot over steak.

Turn crockpot on LOW for 4-6 hours, or HIGH for 2-4 hours.

Serve with hot cooked egg noodles.

My Own Recipe

October 2009

Recipe: Company Pot Roast

1 (2 pound) boneless chuck roast

1/4 cup low-sodium soy sauce

2 garlic cloves, minced

2 cans beef broth

1 tablespoon cracked black pepper

1 medium onions, cut into 2 inch pieces

1 (16 ounce) package baby carrots

2 large sized potatoes, peeled, cut in 1 inch cubes

1 can tomato paste

2 tablespoons all-purpose flour

4 tablespoons water

In a crockpot, drizzle olive oil on the bottom.

Brown roast on stove in a hot pan on all sides.

Place on botton of crockpot.

Add soy sauce, garlic, beef broth, pepper, onions, carrots, and potatoes.

Cook on LOW in crockpot for 10 hours.

Take out vegetables and place in a bowl, covered with tin foil to keep warm.

Place roast on a cutting board and cover with tin foil to keep warm; let set for 10 minutes.

Turn crockpot to HIGH and add flour and water to crockpot juice to make gravy.

Stir well and let come to a little boil.

Serve with meat and vegetables.

Makes 4 servings

My Own Recipe

October 2009

Random Picks: Cake Decorating Class- Lesson 3

Our third lesson of the cake decorating class I had made white cupcakes and frosted them with white frosting. We started with making a rose on top of our cupcakes. We learned how to make the shell borders and swirl flowers. We also learned how to stripe our piping bags and have our frosting come out with colored stripes. We made clown bodies and put on plastic clown heads- adorable and fun! We also learned how to make leaves and add them around our flowers and roses. For our final lesson (Lesson 4), we are to make another cake and bring it frosted. We are going to complete the cake with everything we have learned; roses, leaves, borders, flowers, dots, and lettering and hopefully by the end of class bring home a complete cake.

The pictures of the cupcakes are the actual ones I decorated in class.

One of the supplies we had to get was a Course 1 Cake Decorating book with all the lessons and what we will be doing in class. There are also practice sheets in the back of the book to practice flowers, step-by-step to make roses, borders, lettering, bows, and more. It will be a great book to refer back to for ideas and what tips to use and techniques.

Random Picks: Cake Decorating Class- Lesson 2

For our second class (Lesson 2) we all brought our cake, leveled, and I filled mine with raspberry jam, and frosted it with white frosting. We took our printout of our image we wanted to transfer and put wax paper on top. We filled a piping bag with clear piping gel and traced the image. We turned over the wax paper and pressed it onto our cake. We took our colored frosting in our piping bag and traced the gel on the cake. We learned how to make a rose also, which is hard work and will take lots of practice. For the next lesson (Lesson 3), we are to prepare cupcakes and bring them frosted.

Random Picks: Cake Decorating Class- Lesson 1

Sometime ago I signed up at a Joanne's Craft store to attend a cake decorating class by Wilton. They gave us a list of supplies we needed to purchase and bring to class. I was so excited to get started. As much as I cook and bake I have never made a cake, ever, and only used a piping bag once.

The classes are held on Tuesdays from 6-8p at the back of the Joanne's store for 4 weeks.

The first week, Lesson 1, was more a lecture class. The instructor had shown us how to make frosting with three different consistancies (stiff, medium, and soft), and used coloring for each type. She had prepared a cake, levelened, filled and frosted it. By the time class was over she had completely decorated it; made roses, added leaves, borders, and dots around the cake. The instructor taught us so many tips, tricks, and things to do (and not to do) it was overwhelming- but tried to take good notes. By the next class, we were to bring a cake, leveled, filled if we chose, and frosted. We were going to learn how to transfer images onto our cake and fill them in using the star tip.

Thanks for my dear Grandma for sending me all her frosting dyes, tips and cake decorating supplies. I have used them many times and am SO happy to have them. They will get lots of use decorating cakes and cupcakes!

The pictures are of the final cake the instructor made during our first class.

Recipe: Meatballs and Garlic Bread

2 hoagie rolls

Parmesan cheese

dash of garlic powder

1 pound ground beef

1 large egg, lightly beaten

1/2 cup panko bread crumbs

1/4 cup water

3 tablespoons minced garlic

Coarse salt and ground pepper

1/4 teaspoon dried oregano

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 can (28 ounce) crushed tomatoes

Sugar

Spaghetti noodles

In a large stirfry pan, or heavy pot, heat 1 tablespoon oil over medium-high heat; swirl to coat.

Mix ground beef, eggs, panko breadcrumbs, and water in a bowl until well combined.

Add meatballs and cook turning occasionally until browned, about 7 minutes.

Add crushed tomatoes, 1 teaspoon garlic, 3/4 teaspoon oregano, and pinch of sugar.

Season with salt and pepper.

Bring sauce to a boil, reduce to rapid simmer and cook until meatballs are coated through, about 15 minutes.

Meanwhile, split hoagie rolls and place cut side up on a rimmed baking sheet.

Spread with butter, and shredded parmesan cheese till covered; add dash of garlic powder on top.

Broil in oven till cheese has melted and edges of bread have browned.

Serve meatballs and sauce with cooked spaghetti noodles.

My own recipe

October 2009

Recipe: Ultimate Chocolate Chip Cookies

3 1/2 cups all-purpose flour (spooned and leveled)

1 1/4 teaspoons baking soda

1 1/4 teaspoons baking powder

2 teaspooons coarse salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/2 cups packed light brown sugar

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 1/4 cups milk chocolate chips

8 ounces semisweet chocolate, chopped

In a bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes.

Reduce speed to medium-low and beat in eggs, one at a time.

Beat in vanilla.

Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

Using a 1 tablespoon, drop dough onto a baking sheet.

Preheat oven to 350 degrees with racks in upper and lower thirds.

Bake until edges are light golden brown, 17 to 18 minutes rotating sheets halfway through.

Transfer cookies to a wire rack and let cool.

Bake remaining dough.

Makes about 24

Martha Stewart Everyday Food magazine October 2009

Recipe: Sloppy Joes with Corn

1 teaspoon canola oil

1 cup finely chopped onion

1 cup finely chopped green bell pepper

2 garlic cloves, minced

1 1/2 pounds lean ground beef

1 (6 ounce) can no salt-added tomato paste

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (14 ounce) can fat free, less sodium chicken broth

1 (15 ounce) can no salt- added corn, rinsed and drained (optional)

6 (1 1/2 ounce) whole wheat hamburger buns, toasted

Heat oil in a large nonstick skillet over medium-high heat.

Add onion, bell pepper, and garlic; saute 3 minutes.

Add meat to pan; cook 5 minutes or until browned, stirring to crumble.

Stir in tomato paste; cook 2 minutes.

Add chili powder, cumin, salt, and broth.

Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.

Stir in corn, if using; cook for 2 minutes or until thoroughly heated.

Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.

Cooking Light, June 2006

Recipe: Cashew Chicken

1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces

2 tablespoons dry sherry

2 tablespoons minced peeled fresh ginger

3 1/2 teaspoons cornstarch

coarse salt

1/2 cup low sodium chicken broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons sugar

1 tablespoon plus 2 tablespoons vegetable oil

2 garlic cloves, chopped

2/3 cup unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

cooked white rice, for serving

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt.

Refrigerate 30 minutes.

In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high.

Add half the chicken and cook until golden and cooked through, about 5 minutes.

Transfer chicken to a plate.

Add 1 tablespoon oil to skillet and cook remaining chicken (reduce heat if chicken is overbrowning).

Transfer to plate.

To same skillet, add 1 tablespoon oil, garlic, cashews, and scallion whites.

Cook, stirring constantly, until garlic begins to soften, 30 seconds.

Whisk sauce and add to skillet along with chicken.

Cook until sauce thickens, about 30 seconds.

Top with scallion greens and serve with rice.

Everyday Food, Martha Stewart April 2004

Recipe: Marble Cheesecake Squares

1 cup chocolate graham cracker crumbs (about 9 cookie sheets)

Cooking spray

1 tablespoon butter, melted

2 (8 ounce) blocks fat-free cream cheese, softened

1 (8 ounce) block 1/3 less-fat cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

3 large egg whites

1 large egg

1 ounce semisweet chocolate

Preheat oven to 325 degrees.

Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter.

Toss with a fork until moist.

Press into bottom of pan.

Bake at 325 degrees for 8 minutes; cool on a wire rack.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth.
Add sugar and flour; beat well.

Add vanilla, egg whites, and egg; beat until well blended.

Pour cheese mixture into prepared pan.

Place chocolate in a small microwave-safe bowl; microwave high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt).

Stir until smooth.

Drop melted chocolate onto cheese mixture to form 9 mounds.

Swirl chocolate into batter using the tip of a knife.

Bake at 325 degrees for 35 minutes or until almost set.

Cool on a wire rack.

Cover and chill at least 4 hours.

Makes about 12 servings

Cooking Light, October 2004

Food Fact: Apples

Studies have found that eating apples on a regular basis significantly cuts the risk of heart disease, most likely because they contain a lot of antioxidants.

A medium unpeeled apple contains 4 grams of fiber, about one-fifth the amount most women should consume in a day (and more than the amount in a serving of many whole-wheat breads). Some of that fiber is soluble and can help lower LDL ("bad") cholesterol. The rest is insoluble, which aids digestion and weight control.

Several studies have connected the consumption of apples with a reduced risk of cancer, particularly lung cancer. Research also suggests that people who regularly eat apples are less susceptible to asthma. The fruit may protect the body against the risk of 2 diabetes as well.

Everyday Food, Martha Stewart September 2009

Recipe: Double Oat Breakfast Cookies

1/2 cup butter, softened

1/2 cup smooth peanut butter

1 1/4 cups sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1 cup rolled oats

1 cup golden raisins and/or milk chocolate chips

3 cups round toasted oat cereal (such as Cheerios)

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds.

Add sugar, baking soda, and salt.

Beat until combined, scraping sides of bowl.

Beat in water, egg, and vanilla until combined.

Beat in flour until combined.

Beat in as much of the rolled oats as you can with mixer.

Stir in any remaining rolled oats.

Stir in raisins and oat cereal.

Drop dough by 2 tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.

Flatten slightly.

Bake for 10 to 12 minutes or until edges are lightly browned.

Cool on cookie sheet for 5 minutes.

Transfer to a wire rack and let cool completely.

Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.

Better Homes and Garden magazine September 2009

Recipe: Three Cheese Pasta Bake

1 (16 ounce) penne noodles

1 (13 ounce) containers Alfredo sauce

1 (8 ounce) sour cream

1 (15 ounce) ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

1 1/2 cups Mozarella cheese, plus more for top

Prepare penne noodles according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with penne until evenly coated.

Spoon half of mixture into a lightly greased 13x9 inch baking dish.

Stir together ricotta cheese, eggs, and Parmesan, and 1 1/2 cups Mozarella ; spread evenly over pasta mixture in baking dish.

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozarella cheese.

Bake at 350 degrees for 30 minutes or until bubbly.

Makes 8 to 10 servings

Southern Living March 2005

Recipe: Pico de Gallo

1 1/2 cups chopped tomato (about 1 large)

1/2 cup chopped green onions

3 tablespoons olive oil

1/2 cup chopped fresh cilantro

2 teaspoons fresh lemon juice

1 teaspoon fresh lime juice

1/8 teaspoon salt

1/8 teaspoon black pepper

Dash of crushed red pepper

To prepare pico de gallo, combine first 9 ingredients in a small bowl.

NOTE: This is not a hot salsa- extremely mild taste. To add hot, add some chopped jalepenos.

My own recipe

Recipe: Peanutty Candy Bars

4 cups quick cooking coats

1 cup packed brown sugar

2/3 cup butter, melted

1/2 cup plus 2/3 cup peanut butter, divided

1/2 cup light corn syrup

1 teaspoon vanilla extract

1 package (11 ounces) butterscotch chips

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped salted peanuts

In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup, and vanilla.

Press into a greased 13x9 inch baking pan.

Bake at 375 degrees for 12-14 minutes or until mixture is bubbly around the edges.

In a microwave safe bowl, melt butterscotch and chocolate chips; stir until smooth.

Stir in peanuts and remaining peanut butter; spread over the oat mixture.

Refrigerate for at least 1 hour before cutting.

Makes about 2 dozen

Taste of Home magazine June/July 2009

Random Picks: Uses with Newspaper

1. Deodorize food containers. Stuff a balled-up piece of newspaper into a lunch box or thermos, seal it, and let sit overnight.

2. Ripen tomatoes. Wrap them individually and leave them out at room temperature.

3. Pack delicate items.Wrap frames and figurines with several pieces of newspaper, then crumple the remaining sections to fill extra space in the box.

4. Wipe away tough streaks on glass. Use newspaper with cleaning fluid to clean mirrors and windows.

5. Preserve antique glass. Some older frames have finishes on the glass that can be damaged by cleaning solutions. Remove smudges by rubbing with newspaper dipped in a solution of one part white vinegar and one part warm water. Let air-dry.

6. Dry shoes. Place crumpled paper in them overnight.

7. Wrap gifts. Use the comics to wrap a child’s birthday gift, or try the wedding announcements for an engagement gift.

8. Create a home for slushy snow boots. During the winter, keep a pile of newspaper near the entryway. When your little snowmen and -women come home, they can toss their winter wear onto the newspaper instead of creating puddles on the floor.

9. Prepare a garden. In the fall, mow a patch of lawn to make room for a dedicated bed. Cover it with four layers of newspaper, then a four-inch layer of shredded leaves or bark mulch. Hose it down. Come spring, the compost blanket will have smothered the grass roots, and the bed will be primed for planting.

10. Keep the refrigerator vegetable drawer dry and free of smells. Line the bottom with newspaper.

Real Simple.com

Recipe: Pot Roast with Tomato Sauce

1 beef chuck roast

1 28 ounce can whole tomatoes including juice

1 large white onion, chunked

1 garlic clove

1 teaspoon salt

1 teaspoon black pepper

1 can (6 ounce) tomato paste

1 cup white cooking wine

White rice

In slow cooker, drizzle olive oil on bottom.

Put in roast, and sprinkle the onion chunks around, and garlic.

Add the can of tomatoes with juice, salt, pepper, tomato paste, and cooking wine.

Stir well till tomato paste is evenly distributed.

Cook on HIGH in slow cooker for 5 hours.

Serve with hot rice.

Makes 4 servings.

My own recipe

Random Picks: 10 Uses for a Dryer Sheet

1. Freshen smelly shoes. Insert a dryer sheet into the offending pair and let sit overnight.

2. Remove static from clothing, hair, TV screens, and computer monitors. Wipe the surface with a sheet.

3. Clean pet hair from the floor or furniture. Rub a dryer sheet over the spot where Fluffy left her fur.

4. Replace a sachet. Keep a dresser drawer smelling fresh and clean by placing a dryer sheet on the bottom of it.

5. Loosen caked-on food from a pan. Place a fresh sheet in the bottom of a dirty pan, fill with lukewarm tap water, and let sit in the sink overnight. The pan will be easier to clean in the morning.

6. Tackle suitcase and gym-bag odors. Place a dryer sheet in your suitcase or gym bag so your clean clothes won’t take on the odors of the dirty ones.

7. Prevent old books from smelling musty when in storage. Stick a dryer sheet between the pages of your beloved copy of Pride and Prejudice.

8. Wipe up sawdust after working in the garage. Rub a dryer sheet over the fine wood particles.

9. Prevent thread from tangling when sewing. Run a threaded needle through a dryer sheet right before you begin your handiwork.

10. Dust venetian blinds. Close the blinds, then wipe up and down with a dryer sheet.

Real Simple.com