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

Food Fact: Keeping Basil Fresh

To extend the life of fresh herbs like basil, remove them from package (or discard rubber bands) and rinse them in cool water. Spin-dry or blot with paper towels, then loosely roll up in a length of dry paper towels. Place in a resealable plastic bag and refrigerate in the crisper- they'll stay sprightly for 3 to 5 days.

Martha Stewart Everyday Food September 2009

Recipe: Asian Carrot Slaw

3/4 pound carrots, peeled and shaved with a vegetable peeler

4 scallions, thinly sliced

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1 tablespoon sesame seends, toasted if desired

1/2 tablespoon lime zest, plus 1 tablespoon fresh lime juice

coarse salt and ground pepper

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice.

Season with salt and pepper, and toss to coat.

Makes 4 servings.

Martha Stewart Everyday Food magazine March 2009

Recipe: Chicken Parmesan

2 12 ounce packages baked breaded chicken-breast tenderloins

1 teaspoon dried oregano

1 1/2 cups jarred marinara sauce

4 tablespoons freshly grated Parmesan

Freshly ground black pepper

Preheat oven 425 degrees.

Place the chicken on a baking sheet.

Sprinkle with oregano, then pour on the sauce.

Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted.

Season with pepper to taste.

Serve with mixed greens dressed with a vinaigrette.

Makes 4 servings

Real Simple magazine Feruary 2005

Recipe: Parmesan Balsamic Vinaigrette

1 garlic clove

1/2 teaspoon salt

2 tablespoons balsalmic vinegar

1 teaspoon fresh lemon juice

3 tablespoons minced fresh basil

1/4 cup parmesan, finely grated

1/4 teaspoon black pepper

1/2 cup olive oil

Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt and pepper.

Add oil in a slow stream, whisking until well blended.

Makes about 2/3 cup

Gourmet magazine August 2001

Recipe: Cheesy Little Link Snack Wraps

6 KRAFT cheese singles
1 can (8 oz.) refrigerated crescent dinner rolls
24 Little Smokies

Heat oven to 375.

Cut each Singles into 4 strips; cut each strip in half.

Unroll crescent dough; separate into 8 triangles. Cut each triangle lengthwise into thirds; top each thin triangle with 2 Singles pieces and 1 Little Smokie.

Roll up.

Place, point-sides down, on baking sheet.

Bake 12 min. or until golden brown.

Makes 24 servings

Kraftfoods.com

Recipe: Drop Biscuits

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, chilled and cut into small pieces

1 cup buttermilk (can be low-fat)

Heat oven to 400 degrees.

Line a baking sheet with aluminum foil.

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

Add the butter to the flour mixtxure and mix until crumbly.

Add the buttermilk and stir until combined.

The dough should be very sticky.

Using 1 tablespoon measuring spoon, drop heaping tablespoons of the dough onto the baking sheet.

Bake until lightly golden and a toothpick inserted in the center comes out clean, 12 to 15 minutes.

Serve hot.

Makes about 12 to 15 biscuits

Real Simple magazine November 2005

Recipe: Pasta with Ricotta, Herbs and Lemon

1 1 pound box penne

2 tablespoons unsalted butter, cut into pieces

1 cup fresh ricotta

1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)

Zest of 1 lemon, grated

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cook the pasta according to the package directions.

Reserving 1/3 cup of water, drain the pasta, then return it to the pot.

In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms.

Mix the creamy sauce and pasta for only 30 seconds.

Add the herbs, zest, salt and pepper and toss.

Serve immediately.

Makes 4 servings

Real Simple magazine July 2005

Random Picks: Mixingbowl.com

I recently joined a website called Mixingbowl.com

This site is about:

• Finding and sharing recipes
• Meet other home cooks
• Participate in contests
• Join cooking groups
• and much more...

You can also post questions and wait for answers from other members, or read through the questions and answer them.

You can check me out under SweetsBySuz.

Kitchen Tip: Uses with Olive Oil

“Olive oil is a good lubricant because its molecules easily slide past one another, thereby helping solid objects to overcome friction,” says Wolke. “Its film also fills up microscopic rough spots in surfaces, making them look polished and shiny.”

1. Shave. Olive oil can provide a closer shave when used in place of shaving cream.

2. Shine stainless steel. Many cleaning standbys, such as ammonia, can dull and even corrode chrome and stainless steel. Olive oil, however, is a safe and effective shining agent.

3. Remove eye makeup. Dab a little under the eyes and rinse off with a washcloth.

4. Prevent wax from sticking to a candle holder. Rub a thin coat on the base of the holder before inserting a candle. Dripped wax should peel away easily.

5. Care for your pet. Add 1/8 to 1/4 teaspoon to your cat’s food to help prevent hair balls.

6. Moisturize cuticles. Apply a small amount of olive oil to the nail beds.

7. Treat dry skin. Rub a thin layer over the skin after a shower or a waxing.

8. Unstick a zipper. Using a Q-tip, apply a drop to lubricate the teeth. (Avoid touching the fabric.) The zipper should move up and down freely.

9. Dust wooden furniture. Apply a bit of oil to a cloth and wipe.

10. Silence squeaky doors. Lubricate hinges by applying a small dab to a cloth, then wiping the top of the hinges so that the oil runs down the sides.

Real Simple magazine

Recipe: Mango-Passion Fruit Gelato

1 cup sugar

3 cups chopped, peeled mango (about 2 mangos)

2 cups passion fruit nectar

1 1/2 cups half and half

Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves.

Places sugar mixture and mango in a blender; process until smooth.

Pour into a large bowl; cool completely.

Stir in the nectar and half and half.

Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Makes about 7 cups

Cooking Light magazine July 2001

Recipe: Oreo Truffles

1 18 ounce package chocolate sandwich cookies with white filling, finely crushed

1 8 ounce package cream cheese, softened

1 pound white baking chocolate, melted

In large mixing bowl combine crushed cookies and cream cheese.

Beat with mixer on low speed until well blended.

Form 1 inch balls by hand.

Place on baking sheet covered with wax paper.

Take 1 tablespoon of white chocolate and cover oreo balls.

Refrigerate 1 hour or until firm.

To store, cover and refrigerate.

Makes about 50 truffles.

Better Homes and Garden magazine July 2009

Recipe: Bruschetta Chicken

3/4 cup roasted tomato vinaigrette, plus 2 tablespoons

4 small boneless chicken breast, cut in strips

2 small tomatos, finely chopped

1/2 cup mozzarella cheese

1/4 cup chopped basil

Pour 2 tablespoons of the dressing over chicken in resealable plastic bag; seal bag.

Turn bag over several times to evenly coat chicken with the dressing.

Refrigerate 10 minutes to marinate.

Meanwhile, combine tomatoes, cheese, basil, and 2 tablespoons vinaigrette.

Remove chicken from marinade; discard bag and marinade.

Place chicken in pan on medium-high heat and cook for 15 minutes or until done.

Remove chicken and place on serving plate.

Top evenly with tomato mixture.

Makes 4 servings.

Kraft Foods- Food & Family magazine Summer 2007

Recipe: Herb Salad with Creamy Lemon Dressing

Juice from 1 large lemon

2 cloves garlic, minced

2 teaspoons Dijon style mustard

1/2 cup olive oil

1/2 cup sour cream

1 package sweet butter lettuce

assorted herbs; basil, chives, parsley

For dressing, in bowl combine lemon juice, garlic, mustard.

Slowly whisk in olive oil until thickened.

Whisk in sour cream.

Toss together lettuce and herbs; transfer to serving plate.

Pass dressing.

Makes 6 to 8 servings

Better Homes and Garden magazine April 2009

Kitchen Tip: Uses with a Lemon

“Lemon juice is the strongest food acid in our kitchens, strong enough to make life unbearable for most bacteria,” says Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh

1. Sanitize a chopping block. Run a slice of lemon over the surface to disinfect.

2. Eliminate the browning that occurs when food sits out too long. Sprinkle apple or pear slices with lemon juice before serving, or squeeze a bit into guacamole and give it a stir.

3. Remove tough food stains from plastic and light-colored wooden cutting boards. Slice a lemon in half, squeeze the juice onto the soiled surface, rub, and let sit for 20 minutes. Rinse with water.

4. Fade tea stains on cloth. Dilute lemon juice with an equal amount of water. Use an eyedropper or a Q-tip to make sure the juice targets the stain. Thoroughly flush with cool water.

5. Decorate on the cheap. Fill a glass bowl with lemons for a sunny centerpiece. Or display a row of them along a windowsill.

6. Relieve a sore throat. Cut a lemon in half. Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until the peel turns golden brown. Let cool slightly, then mix the juice with 1 teaspoon of honey. Swallow the mixture.

7. Whiten fingernails. Rub a wedge on the surface of your nails.

8. Shine the interior of copper cookware. Sprinkle a lemon wedge with salt, then scrub.

9. Brighten laundry whites. Add 1/2 cup lemon juice to the wash cycle of a normal-size load.

10. Remove soft cheese or other sticky foods from a grater. Rub both sides of the grater with the pulp side of a cut lemon.

Real Simple magazine

Recipe: Mexican Layered DIp

1 package (8 ounce) Neufchatel Cheese (see note)

1 tablespoon taco seasoning mix

1 cup salsa

1 can (15 ounce) black beans, drained and rinsed

1/2 cup chopped green onions

1 cup shredded cheddar cheese

1 cup shredded lettuce

2 tablespoons sliced ripe olives

1 bag tortilla chips

Beat Neufchatel cheese with electric mixer on medium speed until creamy.

Add seasoning mix; beat until well blended.

Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over Neufchatel cheese mixture; cover

Refrigerate atleast 1 hour before serving.

Serve with tortilla chips.

Makes about 5 cups dip or 40 servings.

NOTE: Neufchatel Cheese can be found in the cream cheese section of the grocery store.

KraftFoods- Family and Food magazine Summer 2007

Recipe: Meat Loaf

1 1/2 pounds ground beef

1 2 ounce envelope onion soup mix

1 cup shredded Italian cheese blend

2 eggs

1 1/2 cups saltines (about 4 ounces), finely ground

1/3 cup water

1/2 cup barbeque sauce

Heat oven to 400 degrees.

In a large bowl, combine the beef, soup mix, cheese, eggs, and saltines.

Add the water and combine.

Transfer the meat mixture to a baking dish and form it into a 9 inch loaf.

Bake until cooked through, about 40 minutes.

If using barbeque sauce, remove the meat loaf from the oven after 25 minutes and pour the sauce over the top.

Return to oven for about 15 minutes more.

Makes 4 servings

Real Simple magazine April 2006

Recipe: Roasted Asparagus

1 1/2 pounds fresh asparagus spears

1 large shallot

2 to 3 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and freshly ground pepper

Preheat oven to 450 degrees.

Snap off and discard woody bases from asparagus spears.

Place asparagus and shallots on a baking pan.

Drizzle with olive oil and balsamic vinegar, and salt and pepper.

Toss to coat.

Roast for 10 to 15 minutes or until asparagus is crisp-tender; stirring once halfway through roasting.

Serve immediately.

Makes 6 servings.

Recipe: Cucumber and Tomato Salad with Buttermilk Dressing

1 cup mayonnaise

3/4 cup well-shaken buttermilk

1 tablespoon white-wine vinegar

1/4 cup finely chopped fresh chives

3 medium cucumbers, peeled and cut into 1 inch pieces

4 beefsteak tomatoes, cut into 1/2 inch wedges

2 head of romaine lettuce, cut into 2 inch chunks

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.

Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing.

NOTE: Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.

Serves 6

Gourmet magazine September 2005

Recipe: Fish Tacos

1 10.6 ounce package Fish Fillets

6 flour tortillas

1 small red onion, thinly sliced

1 10 ounce jar tartar sauce

1 1/2 cups shredded romaine lettuce

Bake the fish according to the package directions.

Place tortillas between paper towels and heat for 10 seconds in microwave.

To assemble the tacos, place the warm tortillas on serving plates, put 1 fillet on each tortilla, and cover with a few slices of onion.

Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce.

Fold over and serve.

Makes 6 servings.

Real Simple magazine May 2005

Recipe: Spring Mix Salad with Apples, Cranberries, and Walnuts

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons minced shallot

1 tablespoon honey

1/2 cup dried cranberries

1 bag salad spring mix

1 medium Gala apple, cored, thinly sliced

Whisk first 4 ingredients in a small bowl to blend.

Season dressing to taste with salt and pepper.

Stir in dried cranberries.

Toss spring mix and apple slices in large bowl.

Sprinkle salad with walnuts.

Serve with dressing on side.

Makes 4 servings.

Recipe modified, taken from Bon Appetit magazine September 2008

Recipe: Pan-Seared Pork with Potatoes and Lemon

2 tablespoons olive oil

1 pound russet potatoes, peeled and cut into 1/2 inch chunks

coarse salt and ground pepper

3 scallions, thinly sliced

1 pork tenderloin (about 1 pound)

1 lemon, thinly sliced

1/4 cup fresh cilantro leaves

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

Add potatoes; season wtih salt and pepper.

Cook, tossing occasionally, until golden brown 8 to 10 minutes, or until soft and tender.

Add scallions; cook 1 minute.

Transfer mixture to a bowl, and keep warm.

Using a sharp knife, cut tenderloin crosswise into 12 equal slices.

Press pork slices between your hands to flatten evenly.

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

Working in two batches, cook pork until browned, 1 to 2 minutes per side, drizzle lemon juice over pork.

Serve pork with lemons and potatoes, topped with cilantro.

Serves 4

Everyday Food magazine April 2009

Recipe: Sparkling Peach Tea

5 packets Crystal Light Peach flavor Iced Tea Mix (see note below)

1 1/2 cup cold water

1 liter of ginger ale soda

Place drink mix in large plastic or glass pitcher.

Add water; stir until mix is dissolved.

Stir in ginger ale just before serving.

Pour over ice cubes in 4 glasses.

Add a fresh peach slice and sprig of mint for serving.

NOTE: Crystal Light boxes come with 10 packets of powder mix. Buy 1 box, use 5 packets inside.

Serves 4

Food & Family Magazine Summer 2007

Recipe: Mediterranean Salad with Green Beans and Feta

course salt and pepper

8 ounces frozen green beans

2 navel oranges

2 tablespoons olive oil

1 tablespoons rice vinegar

1 1/2 cups crumbled feta (6 ounces)

1 head romaine lettuce, halved and roughly chopped

1/2 small red onion, halved and thinly sliced

In a medium saucepan on medium-high heat, saute green beans for 5 minutes.

Rinse green beans with cold water to stop cooking.

Peel orange, and cut each wedge into thirds.

In a bowl, whisk together oil and rice vinegar; season with salt and pepper.

Add feta cheese, oranges, lettuce, and onion, and green beans.

Toss to combine.

Serves 4

Recipe modified, taken from Everyday Food April 2009

Recipe: Pan Seared Chicken with Onions and Carrots

2 chicken breasts, cut into strips

coarse salt and pepper

1/4 cup all purpose flour

1 tablespoon olive oil

1 white onion, halved and thinly sliced

1 cup baby carrots, cut in half lengthwise

1 tablespoon chopped fresh parsley, for garnish (optional)

Season chicken with salt and pepper; sprinkle both sides with flour.

Heat a medium skillet over medium-low.

Place chicken in skillet and cook until browned 10 to 12 minutes.

Add olive oil to pan. On medium-high heat add the onions and carrots to saute; season with salt and pepper.

Cook, tossing vegetables occasionally till tender, 10 to 12 minutes.

Transfer chicken and vegetables to a plate; sprinkle vegetables with parsley, if desired.

Serves 2

Recipe modified, taken from Everyday Food magazine November 2008

Recipe: Quick Beef with Broccoli

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 pound flank steak, sliced against grain 1/8 inch thick

3 tablespoons vegetable oil

10 ounces fresh broccoli florets, cut into bite size pieces

3 garlic cloves, chopped

3 tablespoons soy sauce

1/3 cup water

Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.

Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute.

Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.

Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.

Add soy sauce and water and bring to a boil.

Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.

Serves 4.

Gourmet magazine May 2007

Recipe: Fried Rice

1 tablespoons vegetable oil

2 green onion, chopped

1 garlic clove, minced

1 teaspoon ginger

1 cup cooked white rice

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

Add scallions, garlic, and ginger; season with salt and pepper.

Cook, stirring frequently, until beginning to brown, 2 to 3 minutes.

Add rice.

Cook, stirring, until heated through, 2 to 4 minutes.

Serves 2.

Recipe: Picante Chicken

4 boneless skinless chicken breast halves

1 jar (16 ounce) picante sauce

3 tablespoons brown sugar

1 tablespoon prepared mustard

Hot cooked rice, optional

Place chicken in a greased shallow 2 quart baking dish.

In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken.

Bake uncovered, at 400 degrees for 30-35 minutes or until chicken juices run clear.

Serve over rice, if desired.

Recipe: Asian Short Ribs

1/2 cup low sodium soy sauce

1/3 cup brown sugar

1/4 cup rice vinegar

2 cloves garlic, peeled and smashed

1 tablespoon grated fresh ginger

1/2 teaspoon crushed red pepper

8 beef short ribs boneless, skinless (about 4 pounds)

4 medium carrots, peeled and halved crosswise

1 small green cabbage (about 1 pound), quartered

2 tablespoons cornstarch

1 tablespoon sesame oil

4 scallions, thinly sliced (optional)

In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.

Add the short ribs and carrots and arrange in a single layer.

Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender.

Transfer the cabbage, short ribs, and carrots to plates.

With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high.

In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth.

Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes.

Stir in the sesame oil.

Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).

Serves 4

Real Simple Magazine October 2008

Recipe: Thick, Chewy Chocolate Chip Cookies

1 cup (2 sticks) butter, at room temperature

1 1/2 cups firmly packed brown sugar

2 large eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips (12 oz.)

1 cup chopped pecans (optional)

In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended.

Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, baking soda, and salt.

Stir or beat into butter mixture until well incorporated.

Stir in chocolate chips and pecans, if using.

Drop dough by 2 tablespoon portions, 2 inches apart, onto buttered 12 by 15 inch baking sheets.

Bake in the 400 degree oven until cookies are lightly browned and no longer wet in the center (break open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

With a wide spatula, transfer cookies to racks to cool.

If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Makes about 28 cookies.

Sunset Magazine November 2003

Recipe: Marionberry, Blue cheese, and Arugula salad

3 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

1 tablespoon dried thyme leaves

1/4 teaspoon dry mustard

1/4 teaspoon salt and freshly ground pepper

6 ounces arugula (about 13 cups)

6 ounces marionberries or blackberries (1 1/2 cups)

2 ounces mild blue cheese

In a salad bowl, whick together olive oil, lemon juice, 1 teaspoon thyme leaves, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Add arugula and gently toss until leaves are coated with dressing.

Add berries and gently toss.

Divide among 4 salad plates.

Crumble 1/2 ounce cheese on each salad.

Sprinkle with remaining thyme, salt and pepper to taste.

Makes 4 servings.

NOTE: I substituted the marionberries or blackberries and used blueberries. You could even use dried cranberries.

Sunset magazine June 2008

Kitchen Tip: 10 Ways to Prep Like a Pro

1. When measuring honey, corn syrup, or molasses, always measure the oil in the recipe first (or coat the cup with vegetable cooking spray); the sticky stuff will then slide right out.

2. Slip a wet paper towel under a cutting board or mixing bowl to keep it safely in place.

3. Before you toss a package of fozen veggies into your shopping cart, give it a shake; if the contents rattle, they're fresh. If they don't, choose another package.

4. When making a beef stir-fry, stick the meat in your freezer for 15 minutes. Cutting very thin slices will be much easier.

5. Press down on and roll citrus fruits under the palm of your hand before squeezing to get the most juice. Another juicy tip: Pop refrigerated citrus fruits into the microwave for 10 seconds to warm them; they'll release even more liquid.

6. Always insert a thermometer horizontally into the end of a piece of roasting meat for the most accurate reading.

7. For great flavor and even browning, heat your skillet and oil until hot before adding meat or poultry. This is especially important when cooking low-fat cuts like chicken or pork tenderloin.

8. Allow a roasted chicken (or any roasted meat) to rest at least 10 minutes before carving it. The meat will retain more juice, and it won't drip on the floor.

9. To remove a layer of fat from gravy or a sauce, drag a paper towel lightly across the surface of the liquid. Repeat if necessary.

10. Toast nuts in a dry pan for 3 to 4 minutes before using in a recipe. This brings out their best flavor.

Parents Magazine June 2005

Kitchen Tip: Kitchen Scissor Uses

• Cut pizza or quesadillas.
• Snip parsley or other herbs.
• Cut up chicken.
• Cut canned tomatoes in chunks.

Kitchen Tip: Mellon Baller Uses

• Add balls of fruit or veggies to a salad.
• Remove seeds from cucumbers, melons, or winter squash.
• Scrape the hairy center from an artichoke.
• Make tiny ice-cream balls for parfaits and sundaes.

Kitchen Tip: Ice Cream Scoop Uses

• Scoop cookie dough.
• Measure muffin and cupcake batter.
• Shape cooked rice or mashed potatoes into balls to decorate a plate.

Recipe: Strawberry-Shortcake Cookies

12 ounces (2 cups) strawberries, hulled and cut into 1/4 inch dice

1 teaspoon fresh lemon juice

1/2 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces

2/3 cup heavy cream

sanding sugar, for sprinkling

Preheat oven to 375 degrees.

Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.

Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.

Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.

Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.

Sprinkle with sanding sugar, and bake until golden brown 24-25 minutes.

Transfer to a wire rack, and let cool.

Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Makes about 3 dozen.

Marthastewart.com

Recipe: Million-dollar Caramel Cookies

1 cup butter, softened

1 cup white sugar, plus 1 tablespoon

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour, plus 1/4 cup

3/4 cup cocoa

1 teaspoon baking soda

2 Heath candy bars

1 bag Rolo chewy caramels

Preheat oven to 375 degrees.

In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

In a separate bowl, mix 2 1/2 cups flour, cocoa, and baking soda.

Add flour mixture to sugar mixture a little bit at a time and blend well.

If the dough feels too sticky, sprinkle in a little extra flour.

Cover and chill dough in fridge for about 30 minutes.

Chop Heath bars into small pieces.

Place in a small bowl and toss with 1 tablespoon sugar.

Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely.

Dip top of the dough ball into the candy topping and place on parchment lined baking sheet.

Bake for 7 to 10 minutes.

Cookies will look quite soft, but do not overbake.

Cool in pan slightly, then move to a rack or the counter to finish cooling.

Store in a covered container.

Makes about 4 dozen.

Parenting.com December/January 2009

Recipe: Rigatoni with Cheese and Italian Sausage

1/2 pound rigatoni

1/4 pound spicy Italian sausage, casing removed

2 garlic cloves, thinly sliced

1 1/2 cups prepared marinara sauce

1/2 teaspoon dried crushed red pepper

1/4 cup grated mozzarella cheese

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh Italian parsley

Extra-virgin olive oil

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain pasta.

Meanwhile, preheat broiler.

Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon.

Add garlic and saute until soft, about 2 minutes.

Drain off excess oil and return pot to medium-high heat.

Stir in marinara sauce and crushed red pepper, then pasta.

Season to taste with salt and pepper.

Divide pasta among four 1 1/4 cup souffle dishes or custard cups.

Sprinkle mozzarella and Parmesan over.

Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes.

Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

Makes 4 appetizer servings.

Bon Appetit September 2004

Recipe: Open Face Ham, Cheese, and Apple Butter Sandwiches

3 Ciabatta rolls, halved horizontally, or 6 1/2 inch thick slices country-style bread

2 tablespoons olive oil

6 tablespoons apple butter 4 tablespoons Dijon mustard

1 1/4 pounds Black Forest ham, thinly sliced

12 ounces pepper jack cheese, sliced

1 bunch fresh chives, chopped

Brush cut side of ciabatta rolls with oil.

Place rolls, cut side up, on baking sheet.

Broil until rolls begin to brown around edges, about 2 minutes.

Spread apple butter and mustard on each roll half.

Top with ham, then cheese.

Broil until cheese melts and begins to brown in spots, about 2 minutes.

Sprinkle with chives and serve.

Makes 6

Bon Appetit October 2004