Chocolate-Marshmallow Pillows

These are cookies, not pillows but I probably could rest my head on a few of them if my regular pillows went missing. I made these for the first time the other day. The 2009 prize-winning recipe for Betty Crocker. Go here for the recipe. It's easy, fast and and oh my chocolately goodness!

*Note: The only change I made to this recipe is to replace the semi sweet chocolate chips for milk chocolate chips in the frosting. Personal preference.

Cream Cheese Meltaway Cookies

These are similar to Mexican wedding cookies or Danish wedding cookies, but have the mild tang of cream cheese. Easy to make; they are small so you can pop one in your mouth right after the other. Little sweet snowy confections that melt in your mouth!

1/2 cup butter, softened
4 ounces cream cheese, softened
1 tsp vanilla extract
1 3/4 cups flour
1 Tbsp granulated sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar

In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).

Shape tablespoonfuls into balls. Place 2" apart on ungreased baking sheets. Flatten each cookie ball slightly. Bake at 375° for 9-12 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Makes 2 dozen.

Favorites: Beef Rouladen

Pronounced "roo law dun". This is one of my favorite hearty winter dinners. The inexpensive cut of beef turns into a deliciously tender dish perfectly accompanied with the gravy and mashed potatoes. Ask the person in the meat department to thinly slice your top round steak to make this recipe come together even easier. They'll do it at no cost.

As a side note: The Huz detests onions more than any other food. So when I make this dish for him, I skip the onions and replace them with 8 oz of sliced button mushrooms sauteed before rolling up in the beef.

1/4 cup Dijon mustard

8 slices top round steak (1/4" thick - about 2 lbs)

Salt and pepper

8 bacon strips

1 large onion, cut in thin wedges

2 Tbsp canola oil

6 cups beef broth

1/4 cup cornstarch

1/3 cup cold water

Chopped fresh parsley

Lightly spread mustard on one side of each slice of beef. Sprinkle lightly with salt and pepper. In the center, place one bacon strip and a few onion wedges. Roll up tightly and secure with 1-2 wooden toothpicks.

Heat oil in a large saute pan (or a skillet that has a lid) over medium-high heat. When oil is heated and bubbly, add prepared beef rolls and sear on each side. Slowly pour in beef broth. Bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until beef is tender.

Remove beef and keep warm. Whisk together cornstarch and cold water. Slowly stir into beef broth and juices. Continue stirring until thick and bubbly. Remove toothpicks and serve beef rouladen on a serving tray with gravy and garnished with fresh chopped parsley.

Favorites: Pecan Pie Tartlets

I posted these bite-sized buttery beauties last year before I had my cooking blog up and running. The recipe makes a ton which is nice because you can just pop one right after another in your mouth and still have plenty to share with your favorite people! Sprinkle them lightly with powdered sugar or for an over-the-top presentation, drizzle with chocolate.

1 cup butter, softened

6 oz cream cheese, softened

2 cups flour

2 eggs

1 1/2 cups packed brown sugar

2 Tbsp butter, melted

Pinch salt

1/2 tsp vanilla extract

2/3 cup chopped pecans

Cream butter and cream cheese together. Add flour and mix well. Roll into 48 balls; place one ball in each cup of a mini muffin pan. Using your fingers or a tart tamper, press out into a tart shell. Set aside.

In a medium bowl, mix eggs, sugar, melted butter, salt, vanilla and pecans until well combined. Fill unbaked tart shells. Bake at 350 degrees for 20-25 minutes or until delicately browned.

Penne with Chicken, Bacon & Pecans in Creamy Pumpkin Sauce

Happy Halloween and here's a recipe that is perfect for the spooky season (and beyond). I tried it for the first time last week and after some tweaking and additions, I thought it perfect. The unique flavor of pumpkin is not overpowering but lends creaminess and richness to the pasta and other hearty ingredients.

1 (16 oz) pkg penne pasta

1 (8 oz) pkg cream cheese, cut into cubes

1/4 cup butter

1 1/4 cups milk

1/2 cup freshly grated Parmesan cheese

1 1/2 cups canned pumpkin

1/2 tsp cayenne pepper

1/8 tsp ground nutmeg

1 tsp dried sage

Salt & pepper

8 bacon slices, divided

2/3 cup chopped onion

2 cups sliced mushrooms

1/2 cup chopped pecans, toasted

2 cups sliced cooked chicken breast

Cook pasta according to package directions. Drain.

Meanwhile, in a medium saucepan, melt cream cheese, butter and milk over medium low heat; stirring until smooth. Stir in Parmesan cheese and pumpkin; stir until cheese is melted. Add cayenne pepper, nutmeg, ground sage and salt and pepper to taste. Set sauce aside and keep warm.

Fry bacon until crisp. Remove from pan and drain on paper towel. Reserve 2 slices for garnish and crumble all 8 slices. In a small amount of bacon grease, saute onions and mushrooms until mushrooms give off their juice.

Combine cooked pasta, creamy pumpkin sauce, crumbled bacon, mushrooms and onions along with pecans and sliced chicken. Dish into individual serving bowls and garnish with remaining bacon. Makes 6-8 servings.

Soft Pumpkin Cookies with Caramel Icing

These cookies are the perfect duet of flavors - a little pumpkin with just enough caramel sweetness. I was a little hesitant to try them, just because I love a pumpkin cookie generously topped with cream cheese frosting, but I wanted to bake a new pumpkin cookie before Halloween. The result: The Huz couldn't get enough. Their softness charmed The Boy as well. So bake some up tonight. The recipe makes a ton to share and will allow your huz to have all his heart desires!

Cookie:

2 cups shortening

2 cups granulated sugar

2 cups canned pureed pumpkin

2 eggs

2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 cups flour

Icing:

6 Tbsp butter

1/3 cup evaporated milk

1 cup packed brown sugar

1 tsp vanilla extract

2 cups confectioner's sugar

For cookies, cream shortening and sugar together until light and fluffy. Stir in pumpkin and eggs; mix thoroughly. Combine remaining dry ingredients and fold into shortening mixture. Drop by heaping tablespoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 9-11 minutes.

While cookies are baking, assemble icing ingredients by placing butter, evaporated milk and brown sugar in a small saucepan. Bring to a boil over medium-low heat and stir until sugar is completely dissolved. Remove from heat and whisk in vanilla. Allow to cool completely and whisk in confectioner's sugar, stirring until icing is smooth. Icing will be thin.

When baked cookies are cool, turn each one upside-down in icing and allow to coat the top of the cookie. Turn right-side-up and place on a wire rack for icing to set. Makes 5 dozen cookies.

Roasted Butternut Squash Soup with Breadstick Bones

Ooo Scary! Actually there is nothing scary about these recipes - they are both easy and perfect fall comfort foods. For the breadstick bones I took a can of purchased breadstick dough and stretched each piece slightly. Tied a simple knot in each end to create that bone look. Bake as directed on package. Perfect for dipping in this velvety, mild-tasting squash soup or shall I say "bisque" because it's thick and warms one up on those crisp autumn nights.

Roasting the squash brings out the flavor. A must when cooking with autumn/winter squashes. I used two butternut squash which will yield 5-6 cups of roasted squash and this is what is needed for this recipe. To roast, simply slice each clean squash in half lengthwise. Cut off tops and bottoms of vegetable and scoop out the seeds. Brush lightly with olive oil and sprinkle with sea salt and fresh cracked pepper. Place cut sides down on a baking pan and bake at 350 for 1 1/2 hours or until squash is tender and mashes easily. Discard the squash skin.

2 large carrots, diced

2/3 cup chopped onion

3 Tbsp butter

3 cups chicken broth

1/2 tsp dried marjoram

1/4 tsp cayenne pepper

5-6 cups roasted butternut squash

1 (8 oz) pkg cream cheese, cut into cubes

Salt and pepper to taste

Saute carrots and onion in butter for 8 minutes. Stir in chicken broth and bring to a boil. Cook until carrots are tender. Add marjoram, cayenne pepper and roasted squash. Reduce heat and add cream cheese. Simmer until cream cheese is melted. Using an immersion stick blender or food processor, puree soup until smooth. Season to taste. Serve with breadstick bones or other favorite bread.

Creamy Caramel Apple Dip

This is the easiest, most delicious treat you'll fix this fall. My Dad has those apples at their peak and we've been downing them by the dozens...especially those Golden Delicious ones. Mmm. Thanks Pops!

2 (8 oz) pkgs cream cheese, softened

1 1/2 cups packed brown sugar

1/2 cup confectioner's sugar

1/2 tsp vanilla extract

Blend all ingredients together until smooth. Serve with fresh cut apple wedges.

Favorites: Soft Caramel Corn

Have you ever wondered if these two men are related? Perhaps even the same person?

I was thinking that when I was looking at Orville's picture on his box of popcorn.

But onto the recipe - the reason you clicked on this link, right? This is likely my most requested recipe. And quite possibly one of the easiest. People adore caramel corn. Call me nostalgic or just plain annoying, but I only make the gooey, buttery, sweet stuff during the autumn season. That's what makes it so special, right? Although I do enjoy a bag of Orville's Tender White microwave popcorn, my favorite and preferred brand for this recipe is Pop Secret's Homestyle microwave popcorn. It pairs perfectly with this recipe and you have less "old maids" as they say.

Soft Caramel Corn

1 cube butter (no substitutes)
1 lb light brown sugar
1 (14 oz) can sweetened condensed milk
1 cup light corn syrup

In a heavy 2-quart saucepan, combine all ingredients; cook over medium heat until mixture reaches 215-218 degrees. Stir frequently. Pour over microwave popped popcorn (4-5 bags).

If forming popcorn balls, cook to soft ball stage, around 224 degrees. This will make the caramel slightly firmer.

Favorites: Pumpkin Torte

Ah, pumpkin season! Whether it's sweet or savory, I make every pumpkin recipe I can between October 1st and Thanksgiving. It just wouldn't be the same any other time of the year. This beautiful dessert is easy to make and it's not a rich as one would think. We were all able to finish off a healthy-sized slice right after dinner today without incident. In fact, I think I may need to sneak another piece out of the refrigerator as soon as I'm done with this post...

1 pkg yellow cake mix

1 3/4 cup solid-pack pumpkin, divided (or use a 15 oz can)

1/2 cup milk

4 eggs

1/3 cup canola oil

1 1/2 tsp pumpkin pie spice, divided

1 (8 oz) pkg cream cheese, softened

1 cup powdered sugar

1 (16 oz) carton frozen whipped topping, thawed

1/4 cup caramel ice cream topping

1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp of pumpkin pie spice; stir until well-combined. Pour into two greased and flour 9" round baking pans.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. For best results, place cake layers in freezer for 1-2 hours for ease in slicing.

In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar and remaining 3/4 cup pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake layer horizontally into two layers for a total of four cake layers. Place bottom layer on a serving plate and spread with a quarter of the filling. Repeat layers three times. Drizzle with caramel topping and sprinkle with pecans. Store in the refrigerator. Serves 10-12.

Favorites: Cream of Tomato Soup with Homemade Garlic Croutons

Unfortunately my picture taking abilities do not do this dish justice.


Tomatoes could very well be one of my favorite foods. I love their refreshing flavor and slightly acidtic flavor. Maybe they are an acquired taste because I certainly didn't care for them as a child. Perhaps, it was when I first tried a homegrown version that I fell in love. Maybe it wasn't until I had the opportunity to visit Italy and ate one delicious plump red fruit after another that I became smitten. Whenever it was, my love has never waned since. I've become somewhat of a tomato soup connoisseur. Campbell's is out - WAY too sweet and several other versions have let me down. Why would you want to throw a bunch of sugar with those delicate red beauties? Their natural flavor is what is so appealing.

When I found this recipe, I was immediately skeptical. But after simmering a large pot of it, I knew I was onto something. It has become a family favorite. It's simple to make and forget about crushing up some saltines, you must try the homemade garlic croutons.

Homegrown tomatoes are perfect for this dish but if you do not have this option, canned tomatoes are a great alternative. Canned tomatoes are vine ripened and then immediately processed for canning while tomatoes in the produce section are typically picked far before they receive their ripened red flavor from the sun.

1 small onion, chopped
2 Tbsp butter
1 (14.5 oz) can vegetable broth
1 (29 oz) can petite diced tomatoes
Pinch baking soda
2 cups half and half (fat free version works great here)
Dash cayenne pepper (optional)
Salt and pepper to taste
Cornstarch and cold water to thicken, about 1 Tbsp of each (optional)

In a Dutch oven or large sauce pan, saute onions in butter for 5 minutes. Slowly stir in vegetable broth and tomatoes. Add pinch of baking soda; stir. Simmer for 45 minutes. Remove from heat. At this point, place soup in a food processor or use stick immersion blender to puree tomatoes to desired consistency. Return to low heat and slowly stir in half and half. If you want a thicker soup, whisk in cornstarch dissolved in water and cook until thickened. Season to taste with cayenne pepper, salt and pepper. To serve, generously garnish with Homemade Garlic Croutons.

Homemade Garlic Croutons
4 slices (1" thick) french or Italian bread
4 Tbsp butter
1 garlic clove, crushed
Dash salt

Cut bread into 1" cubes. Melt butter in a large skillet. Add garlic and saute for 2 minutes. Add dash of salt; stir. Fold in bread cubes and stir until thoroughly coated with butter. Spread evenly onto a shallow baking sheet. Bake at 350 degrees for 15-20 minutes, stirring periodically to ensure even browning.

Chicken with Pecan Cream Sauce

I know what you're thinking. Cream sauce? I can't do cream sauce! Wait! This is unlike any cream sauce you've ever had. This dish is adapted from Cooking Light. As you know I'm a big fan and faithful reader of Cooking Light. A couple of years ago I picked up the chicken cookbook and have made nearly half of the recipes now.

Only one (Tandoori Chicken) dish was disappointing. Chicken with Pecan Cream Sauce is a definite favorite and is a perfect quick and easy dish to prepare for autumn. The combination of flavors is a surprising change and you'd never guess that there is not one drop of cream in the "cream" sauce.

3/4 cup coarsely chopped pecans, toasted

1 cup water

1/2 cup lowfat milk

2 1/2 tsps salt, divided

6 (6 oz each) skinless, boneless chicken breast halves

1 tsp freshly ground black pepper

1/4 cup finely chopped onions

1 (8 oz) pkg presliced mushrooms, rinsed and dried

4 cups cooked eggs noodles (delicious with whole wheat noodles too)

Chopped fresh parsley

Place pecans in a food processor (this works better than a blender for this recipe) and process until smooth, about 1 minute. Scrape sides of bowl and add water, milk and 1 1/2 tsp salt while processor is on.

Sprinkle chicken with remaining 1 tsp salt and pepper. Heat a large nonstick skillet over medium-high heat and coat with nonstick cooking spray. Add chicken and saute 3-5 minutes on each side or until done. Remove chicken from pan and keep warm.

Add onions and mushroom to pan, saute 3 minutes or until mushroom give off their juices. Stir in pecan cream and bring to a boil. Cook 1 1/2 minutes. Place 2/3 cup noodles on each of the 6 plates. Slice chicken; top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley.

Amish Friendship Bread

The legend goes that every Amish Friendship Bread start can be traced back to an Amish woman who shared her cinnamon sweet bread with friends. It is similar to a sourdough start in that it is yeast-based and it develops over time through fermentation. However the legend got started it's delicious and more of a cake than any bread I've eaten. I was given a start a couple of years ago and enjoyed baking the bread every 10 days and being able to share starts with others. Then one time I accidentally gave away all the starts and I was left with only freshly baked bread. After searching on the old internet I found some recipes for starts and found one that closely resembled what I had made months ago. So here I share not only the start recipe, but the ingredients and directions needed to bake the final product which will certainly not disappoint! Your friends may not appreciate their baggie of "goo" that they will be responsible for 'tending' the following 10 days but will certainly be grateful for it when they bite into the warm, cinnamon-sugar coated sweet bread. And if you don't want to hang onto the start and bake every 10 days, then simply bake all of the starts and share those with friends!

One thing to be aware of - using metal spoons, whisks, measuring cups or mixing bowls may cause your yeast to fail so it is recommended to use only plastic, glass or wood.

Start Recipe:

1 (.25 oz) pkg active dry yeast or 2 1/4 tsp active dry yeast

1/4 cup warm water (110 degrees)

1 cup flour

1 cup sugar

1 cup milk

In a small bowl dissolve yeast in water. Let stand 10 minutes. In a glass or plastic mixing bowl combine flour and sugar. Slowly stir in milk and dissolved yeast mixture. Place in a large resealable plastic bag.

This is considered Day 1.

On Day 2: "Knead or moosh" the bag. Release any air that has built up inside the bag.

Day 3: Repeat

Day 4: Repeat

Day 5: Mix in 1 cup flour, 1 cup sugar, 1 cup milk and knead the bag to combine ingredients.

Day 6: "Knead or moosh" the bag. Release any air that has built up inside the bag.

Day 7: Repeat as Day 6.

Day 8: Repeat

Day 9: Repeat

Day 10: Mix in 1 cup flour, 1 cup sugar, 1 cup milk and knead the bag to combine ingredients. Separate mixture into 4 large resealable plastic bags (1 cup each). Set aside one bag for yourself - to repeat the 10 day process. Share 2 of the bags with friends and use remaining bag (start) to mix in bread ingredients to bake.

To your start, complete the following directions -

3 eggs

2/3 cup vegetable oil

1/2 cup milk

1 cup sugar

1 tsp cinnamon

1/2 tsp vanilla

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups flour

1 large box vanilla instant pudding mix

"Coating ingredients" (recipe follows)

Preheat oven to 325 degrees. Prepare two large (9x5") loaf pans by greasing. For coating ingredients, combine 1/2 cup sugar and 1 1/2 tsp ground cinnamon. Sprinkle half of the coating mixture on the bottom of greased loaf pans. Set remaining half of mixture aside for later.

In a large bowl, empty contents of your bread start and add eggs, oil, milk and sugar; mix well. Stir in cinnamon and vanilla. In a separate small bowl, combine baking powder, baking soda, salt, flour and pudding mix. Fold into start/egg mixture. Spread batter into prepared loaf pans. Sprinkle remaining half coating mixture over top. Bake for 45 minutes or until toothpick inserted near the center comes out clean. Remove from oven and cool 10 minutes before removing bread from pans. Store cooled bread tightly covered.

Baked Pasta with Sausage, Tomatoes and Cheese

Last week I went to a conference for work and the lunch was catered by Macaroni Grill - a favorite of mine. I'm a sucker for Italian and most definitely comfort food. Whenever I feel the slightest bit of fall in the air, I immediately want pasta. This is a traditional baked pasta dish. Which with tradition typically means fat-laden. But hold on, this was adapted from Cooking Light, my trusty kitchen companion. You can assemble it ahead of time and then bake it after work served with a green salad for an easy dinner. Comfort that will not cause discomfort on the treadmill later!

1 lb package uncooked tube-shaped pasta (like ziti or penne)

1 lb spicy turkey Italian sausage links

1/2 cup chopped onion

2 garlic cloves, minced

1 Tbsp tomato paste*

1 tsp salt

1/4 tsp black pepper

2 (14.5 oz) cans petite-diced tomatoes, undrained

1/4 cup chopped fresh basil

1 cup shredded mozzarella cheese

1 cup grated fresh Parmesan cheese

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain pasta and set aside.

Remove casings from sausage. Cook sausage, onion and garlic in a large skillet over medium heat until brown, stirring to crumble. Add tomato paste, salt, pepper and tomatoes; bring to a boil. Cover and reduce heat; simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture and basil. Place half of pasta mixture in a large casserole dish (sprayed with nonstick cooking spray). Top with half of mozzarella and half of Parmesan. Repeat layers. Bake for 25 minutes or until bubbly. Serves 8.

*One of the best conveniences I use in the kitchen is tomato paste. It adds color, depth of flavor and is inexpensive. I found these tubes of tomato paste when I worked at Williams-Sonoma and was hooked. I was even happier when I found them at the local grocery store for a fraction of the price! You can buy the sun-dried variety but you will pay more and you still get a lot of flavor from the regular variety. The best part about the tube is not wasting a can of tomato paste when a recipe only calls for a tablespoon or two.

Autumn Apple Crisp

We are finally entering my absolute favorite season! And thanks to my Dad we are in the thick of juicy, perfectly ripe homegrown apples. I found this recipe a while ago and after a little tweaking I think it's a jem. The sweet, crunchy topping is a perfect compliment to the slightly tart apples spiced with cinnamon. And trust me, there is plenty of the comforting topping...because let's admit it...it's the best part!

10 cups peeled apple slices

1 cup granulated sugar

1 Tbsp flour

1 tsp cinnamon

1 tsp vanilla

2 cups rolled oats (regular or quick)

2 cups flour

2 cups packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 cup butter, melted

Preheat oven to 350 degrees. Combine apple slices, sugar, flour, cinnamon and vanilla; mix well. Fill bottom of 9x13" baking pan with apple mixture.

In a medium bowl, combine oats and remaining ingredients. Blend thoroughly. Crumble over apple mixture. Press lightly over top. Bake for 40-45 minutes. Serve warm with sweetened whipped cream or ice cream (either vanilla or dulce de leche is nice).

Perfect Banana Bread

The reason I call this perfect is because it comes out perfectly baked. No soggy middles or overdone tops. No ledges or any of those pesky things you find with common banana bread. The recipe is easy - most ingredients you will have on hand. I just used a bunch of bananas that I let over ripen - kind of forgot about them. I also had quite a few bananas in my freezer that needed to be used. So with a combination of the two, I made a triple batch. I'll freeze some loaves and take a few to the neighbors.

4 large ripe bananas

1 1/2 cups sugar

3/4 cup butter, at room temperature

3 eggs, well beaten

3 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1/3 cup buttermilk or regular milk

1/2 chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease bottoms only of two large loaf pans (9x5-inch each). Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda and salt. Alternating with milk, stir in flour mixture in thirds; beginning with flour mixture and ending with milk. Stir in chopped nuts. Spread evenly in the bottom of two prepared loaf pans.

Bake for 25 minutes at 350 degrees. Then reduce heat to 275 degrees and bake and additional 20-25 minutes or until toothpick comes out clean.

Easy Teriyaki Chicken

The other night the women in my church gathered for a "progressive dinner" - appetizers, main courses at various women's homes and then back to the church for dessert. We had over 75 people participate and 20 generous hosts. It was fun evening and I got to know some of these women better being able to sit down and share a meal with them. I hosted a main course in my home. The Huz grilled the chicken and then we topped it with this sweet, slightly spicy sauce that delighted the taste buds. The Huz also grilled fresh pineapple - what a treat to pair with the chicken.

The thick sauce is more flavorful than anything you'll find on the store shelf. Any cuts of chicken work great here. I used a combination of thighs and breasts. If you're not near a grill, bake it in the oven, basting the chicken with the sauce every now and then.

2 Tbsp cornstarch

2 Tbsp cold water

1/3 cup brown sugar

1/2 cup soy sauce

1/4 cup cider vinegar

2 cloves garlic, minced

1/2 tsp ground ginger

1/4 tsp ground black pepper

6-10 pieces of chicken (depending on cuts)

In a small saucepan, combine cornstarch and cold water. Whisk until smooth. Turn on heat to medium low and stir in ingredients brown sugar through black pepper; whisk thoroughly. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook until thick. Drizzle generously over grilled chicken and grilled pineapple.

How To: Ice Cream Cake

Nothing is better in the heat of summer than ice cream cake. I'm a sucker for the frozen cake/ice cream combo but who wants to pay those outrageous prices at Baskin-Robbins or Coldstone? You can do better at home - moist cake and any flavor of ice cream that tickles your fancy.

What you will need:

• 3 - 8" or 9" cake pans
• heavy duty plastic wrap or wax paper
• 1.5 - 2 quarts of ice cream
• cake mix that compliments your ice cream flavor choice
• heavy whipping cream

Start by lining one of the cake pans with plastic wrap or wax paper. Cut piece of plastic larger than your pan so that you have excess for covering your ice cream layer. For best results, do not soften ice cream on counter. Scoop out and firmly press into the plastic -lined cake pan; making sure to make as even of a layer as possible. Place in freezer.

Make cake layers by mixing in 1 package (4 serving size) instant pudding, 4 eggs, 1/4 cup oil and 1 cup water. Blend well. Pour into remaining two greased and floured cake pans. Bake 18-22 minutes at 350 degrees. Remove cake from oven and allow to cool in pans for 10 minutes before turning out on a cooling rack. When cakes are completely cool, wrap in plastic and place in freezer. Freeze layers at least 4 hours before assembling.

To assemble ice cream cake, place one cake layer on plate or cake stand. Working quickly, place the unwrapped ice cream layer over top of cake layer. Press lightly together. Place remaining cake layer over ice cream layer and again press lightly. Trim uneven portions to form a uniform cake. Return to freezer for 1 hour.

Whip heavy whipping cream and add powdered sugar to sweeten. Whip until stiff peaks form. Remove ice cream cake from freezer and generously frost with whipped cream. Return to freezer for an additional hour. Garnish and serve.

Today I made a chocolate peanut butter ice cream cake for my nephew Josh's Birthday. I frosted it with a dreamy cocoa whipped cream (recipe follows). Only one piece left!

Cocoa Whipped Cream:

2 cups heavy whipping cream

1/2 cup powdered sugar, sifted

5 Tbsp good quality cocoa powder, sifted

1 tsp pure vanilla extract

Blend all ingredients together in a large bowl. Using an electric mixer, whip until stiff peaks form.

Cool Cucumber Chicken

This recipe is adapted from Taste of Home. I first made it last summer when cucumbers were fresh from the garden and bursting with cool, crisp flavor. I love cucumbers, especially the smell when slicing them. This is a quick dinner that requires only a few ingredients. The cucumber sauce is also delicious on grilled fish.

4 skinless, boneless chicken breast halves
1 Tbsp olive oil

2 Tbsp soy sauce

1 medium cucumber, peeled and chopped

1/2 cup plain yogurt

2 Tbsp mayonnaise

1 Tbsp minced fresh dill

1/8 tsp pepper

1/4 tsp sea salt

Brush chicken breasts with olive oil and soy sauce. Grill on both sides until done.

In a small bowl, combine remaining ingredients and serve over hot, grilled chicken.

Roasted Red Pepper Dip

Here's a versatile dip that is perfect with fresh vegetables or as pictured here with pita chips. You could also serve it with toasted baguette slices, crackers or chips. It's full of flavor and something different than your standard ranch dip.

1 16 oz jar roasted red (bell) peppers, drained

2 small cloves garlic

1 cup sour cream (lite or nonfat is a great substitution)

2 Tbsp mayonnaise

1 Tbsp dried basil leaves

1 1/2 tsp anchovy paste*

1 tsp lemon juice

1/2 tsp freshly ground pepper

Assemble all ingredients in a food processor or blender and process until smooth. Serve immediately or store tightly sealed in refrigerator. Makes approximately 2 1/2 cups.

*Anchovy paste is must here. I know, I know you're thinking that's gross but truly chefs use this in all kinds of recipe for a depth of flavor (like Caesar dressing). It's inexpensive and can be found at most grocery stores.

Avocado Salsa

As I sat steadfast eating my chips and salsa at a local Mexican restaurant I tried to determine exactly why I love eating them so much...especially at restaurants. I absolutely would not be ashamed to fill up on the pair and skip my entree entirely. Better yet, dine on chips and salsa and finish the meal off with some fried ice cream! I think I finally zeroed in on why I find the chip-salsa combo so appealing...the chips are generally served warm. Mmmm. Nothing more satisfying than warm, crispy, thin tortilla chips. So last time I was enjoying chips and salsa at home, I warmed the chips up in the microwave for about 20 seconds and I found myself thinking for a moment I was in a low-lit/over-abundance of red decor/sombrero hanging on the wall kind of place. It worked! So next time you have your favorite salsa out and are ready to dig in with those chips - try heating them in the microwave first (or maybe you already do and I'm the last person to know about this trick). Here's a great salsa that is a variation on the tomato theme: Avocado Salsa

4 plum or Roma tomatoes, chopped
2 large avocados (preferably HASS variety), peeled and chopped
4 green onions, chopped
1/4 cup fresh chopped cilantro
1/4 cup lime juice
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp fresh ground black pepper

Combine all ingredients and serve.

Sour Cream Chocolate Frosting

You'll often read in my recipes "frost with favorite chocolate frosting". To me that means the cake, cupcake or brownie is delicious enough that you really can't go wrong where the frosting is concerned. Typically I don't follow a recipe. I simply blend real butter, powdered sugar, cocoa powder, vanilla and some milk together until it is the consistency that I like. I'm a fan of using store-brand products because they are less expensive and their quality is comparable to national brands. However, where powdered or confectioner's sugar is concerned, I've found C&H is far superior to the store brand. The store brand has a manufactured taste and it can overpower the flavor of your icing. Also, if you are prone to tasting that powdered sugar taste, add a dash of salt. This will balance the flavors.

I discovered this recipe a few years ago and have used it whenever I need an easy, flavorful, rich chocolate frosting. The recipe originally called for semi-sweet chocolate chips, but I found the semi-sweet flavor combined with the subtle tang of the sour cream to be a little much. I prefer milk chocolate chips, but use your preference.

1 cup milk chocolate chips

4 Tbsp butter

1/2 cup sour cream

1 tsp vanilla extract

Dash salt

2 1/4 - 2 3/4 cups powdered sugar

In a small saucepan, melt chocolate and butter together over low heat. Allow to cool and blend in sour cream, vanilla and salt. Gradually add the powdered sugar with a whisk or electric mixer until the frosting is the desired spreading consistency. Makes approximately 2 cups.

Carrot Cake Sandwich Cookies

I tried this new recipe today. It's from Martha Stewart but I had to do some tweaking. Not sure if it is the high altitude of Utah or if I just like my cookies softer than ol' Martha. Whatever it was, they were delicious! I'm waiting for my mom to get home from her little trip so she can have some...she has an affinity for carrot cake. These little morsels are the perfect handheld dessert. A dessert that assures cream cheese icing in every bite!

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
1/2 cup shortening
2 large eggs at room temperature
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
Cream Cheese Icing

Blend sugars, butter and shortening together until light and fluffy. Mix in egg and vanilla; stir well. In a separate bowl, combine flour, baking soda, baking powder, salt and spices; add to creamed mixture. Stir in oats and carrots, mix until well combined.

Drop dough by rounded teaspoonful on greased baking sheet (or better yet a baking sheet lined with parchment paper or silicone baking mat) at least 2-inches apart. Cookies will spread while baking. Bake in a 350 degree oven 8-9 minutes. Transfer baked cookies onto a wire rack to cool. Assemble sandwich cookies by pressing two together with a generous dollop of cream cheese icing in the middle. Store loosely covered. Makes about 35-40 (2 1/2") sandwich cookies.

Cream Cheese Icing
1 (8 oz) pkg cream cheese at room temperature
1/4 cup butter at room temperature
3 1/2 cups powdered sugar
1/2 tsp vanilla extract

Blend cream cheese and butter together until smooth. Whisk in powdered sugar and vanilla. Whisk until frosting is smooth and fluffy.

Chocolate Buttercream Cake

In honor of The Boy's 1/2 birthday, I made my most favorite chocolate cake recipe...Chocolate Buttercream Cake adapted from Barefoot Contessa. I've been making this cake for years and its dense, moist chocolately layers bring smiles to the faces of whomever I serve it to. Included is the Buttercream Frosting recipe, and while it is a jewel, the cake can carry off any favorite chocolate frosting beautifully (except purchased canned frosting because you know how strongly I feel about that).

*For best results, make sure all of your ingredients are at room temperature. Prepare your baking pans by greasing them generously and dust lightly with flour.

1 3/4 cups all-purpose flour

1 cup cocoa powder

1 1/2 tsp baking soda

3/4 cup butter (no substitutions)

2/3 cup granulated sugar

2/3 cup packed brown sugar

3 eggs

2 tsp vanilla extract

1 cup buttermilk

1/2 cup sour cream

Preheat oven to 350 degrees. Prepare 2-8" cake pans with butter and flour.

Combine flour, cocoa and baking soda in a small bowl. Set aside. In a bowl of an electric mixer fitted with a paddle attachment, cream the butter ans sugar on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk and sour cream. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Batter will be thick.

Divide the batter between the two pans and smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Allow to cool completely before frosting.

Chocolate Buttercream Frosting

10 oz bittersweet chocolate

8 oz semisweet chocolate

3 extra-large egg whites at room temperature

1 cup granulated sugar

Pinch cream of tarter

1/2 tsp salt

1 lb UNSALTED butter at room temperature

2 tsp vanilla extract

Chop the chocolate and melt in a bowl over simmering water until smooth. Allow to cool.

Mix the egg whites, sugar, cream of tarter and salt in the bowl of an electric mixer fitter with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool and beat it again.

Basil Shrimp with Feta and Orzo

Here's another favorite family dinner. It's perfect for summer. It goes together easily and the flavor combination is top-notch. I've made it the oven but it could also easily be done on the grill. The recipe calls for a foil oven bag (like Reynolds brand) but if you don't have one, assemble your own out of heavy-duty aluminum foil. Orzo is a rice-shaped pasta found with the other pastas.

1 regular-size foil oven bag
Nonfat cooking spray
1 1/2 cups uncooked orzo pasta
4 tsp olive oil, divided
1 1/2 cups diced tomato
1/2 cup chopped green onions
1/2 cup crumbled feta cheese
1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice
1 tsp salt
1/4 tsp black pepper
3/4 lb large shrimp, peeled and deveined*
1/4 cup chopped fresh basil

Preheat oven to 450 degrees. Generously coat the inside of oven bag with nonfat cooking spray. Place bag on a large cookie or jelly roll pan.

Cook pasta in plenty of boiling water for 5 minutes. Do not overcook. Drain pasta and place in a large bowl. Stir in 3 tsps oil and next 7 ingredients. Place orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over seal. Bake for 25 minutes or until shrimp are done. Place bag on a platter and cut open bag with a sharp knife or kitchen shears. Drizzle with remaining 1 tsp oil.

*I've substituted chicken in this recipe several times. I would recommend using cooked chicken strips and assembling all the ingredients in the oven bag. Cook at the same temperature until all ingredients are heated through (about 10 minutes).

Adapted from Cooking Light, March 2001

Warm Toasted S'more Bars

Not cooking over an open fire anytime soon? Try these instead! When I made these everyone agreed they were the tastier treat. But if you're looking for the authentic dessert, you'll have to put on your hiking boots, get your hair real greasy and let the smoke get in your eyes.

And like the name states, these are best served warm. If you're not going to eat them all in one sitting (then I'm seriously worried about you and the company you're serving them to) then just reheat them in the microwave for a few seconds.

1 (1 lb 1.5 oz) pouch sugar cookie mix (like Betty Crocker brand)

1 1/2 cups graham cracker crumbs

1 egg, lightly beaten

1 cup butter, melted

3 cups milk chocolate chips

4 1/2 cups miniature marshmallows

Mix cookie mix and graham cracker crumbs. Stir in egg and melted butter until soft dough forms. Press dough evenly into the bottom of an ungreased 9x13-inch pan. Bake at 375 degrees for 15 minutes. Do not overbake.

When cookie crust comes out of the oven, immediately sprinkle chocolate chips over the top. Let stand 3-5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

Turn oven to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4-5 inches from heat for 20-30 seconds or until marshmallows are toasted. Watch closely as marshmallows will brown quickly. Allow to cool 10 minutes before serving.

Asian Lettuce Wraps

This dish is perfect the the warmer weather we've been having. You could serve it as an appetizer or make it a main course. If you are serving a large crowd, make several batches and keep it warm in a crock pot. The original recipe calls for Boston Bibb or butter lettuce leaves but I just use the good old iceberg lettuce and it turns out nicely. If you do use iceberg variety, tear off the first few layers as they are generally thin and would not hold up to becoming a "wrap". Also, lettuce wraps are a little messy (as any tongue tingling dish is) so make sure to have plenty of napkins ready.

If you love PF Chang's soothing lettuce wraps, these are a close copy-cat. The only thing I don't bother with are the fried rice noodles. If you want to add those to the dish to make them more "authentic", go here for the easy how-to.

I've also made this dish with a variety of vegetables. Chopped mushrooms, chopped bell peppers and matchstick carrots would work great in this recipe.

16 Boston Bibb or butter lettuce leaves, washed and dried
2 cloves garlic, crushed
2 Tbsp soy sauce
1/2 tsp ground ginger
3 Tbsp hoisin sauce (found in the Asian food section)
1 Tbsp cider vinegar
2 tsp sesame oil (preferably dark sesame oil)
2 tsp chili garlic sauce (or less depending on heat preference)**
1 1/2 lbs chicken breasts, minced fine
1 Tbsp cooking oil
1 (8 oz) can whole water chestnuts, diced
1 bunch green onions, chopped


In a small bowl, whisk together crushed garlic, soy sauce, ground ginger, hoisin sauce, cider vinegar, sesame oil and chili garlic sauce. Set aside. In a large skillet, heat cooking oil over medium-high heat until hot. Stir fry minced chicken until no longer pink. Pour over soy sauce mixture; stir. Add water chestnuts and green onions; cook until mixture is heated through. Serve in lettuce leaves.

*You can substitute the minced chicken breast for ground chicken if you don't want to bother with the prep work OR this recipe also works nicely with ground beef, pork or even ground turkey.

**Chili Garlic Sauce is an Asian staple and condiment. You can find it in most supermarkets in the Asian food aisle. Here is a picture of the brand I use.

Look at these little darlings!

The Huz gave me a set of 8 mini trifle dishes for Mother's Day. Of course I hinted a little. I love them as I do all things miniature. I made the following recipe today for a party. I made it in my regular sized trifle dish as I was feeding a crowd (and transporting it to the crowd). The new recipe was well received...

Easy Brownie-Berry Trifle

1 package brownie mix (9x13" pan size)

1 (14 oz) can sweetened condensed milk

1 cup milk

1 (3.4 oz) pkg instant vanilla pudding mix

2 1/2 cups whipping cream, whipped

4 cups assorted berries of choice (sliced strawberries, raspberries, blackberries), sweetened lightly with sugar

Mix and bake brownie mix according to package directions. Cool completely and cut into cubes. Set aside.

In a medium sized bowl, whisk milks together. Add pudding mix; whisk until smooth. Fold in whipped cream.

Layering ingredients, start with a layer of brownie cubes. Next, arrange a layer of berries. Carefully spread a layer of cream mixture over top. Repeat layers. Refrigerate 1 hour before serving.

Magic Peanut Butter Middles

I'm captivated by anything that contains a surprise middle - whether it's a cupcake, chicken cord-on-bleu or these little pieces of joy...Magic Peanut Butter Middles. I found the recipe on the internet and after some tweaking, I think I've come up with a gem of a recipe. They are slightly more laborious than say a "drop" cookie but definitely much easier than cut-out cookies. After one bite, you'll agree that the prep was absolutely worth it!

Filling:

1 1/2 cups creamy peanut butter

1 1/2 cups confectioner's sugar

Cookie:

1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1/2 cup creamy peanut butter

2 tsp vanilla

2 Tbsp sour cream

3 cups flour

1 cup cocoa powder

1 tsp baking soda

For filling, thoroughly mix 1 1/2 cups peanut butter with confectioner's sugar. With floured hands, form 45-50 - 1 1/2-inch balls. Place on wax paper-lined tray and freeze for 30 minutes.

Meanwhile, to make cookie dough, beat butter and sugars together until light and fluffy; approximately 5 minutes. Stir in eggs, 1/2 cup peanut butter, vanilla and sour cream; mix thoroughly. Combine flour, cocoa powder and baking soda; stir into butter mixture.

To assemble cookies, take approximately 1 1/2 Tbsp chocolate cookie dough and roll into a ball. Using your thumb, make an indentation in the center of each ball and place one peanut butter filling ball. Carefully cover the filling center with chocolate dough and re-roll to make a round shape. Flatten slightly with the bottom of a drinking glass dipped in sugar. Bake at 375 degrees for 7 minutes. Do not overbake or cookies will become hard.

Store in a tightly sealed container. Makes 45-50 large cookies.

Favorites: Bananas Foster French Toast

I've actually had Bananas Foster at Brennan's Restaurant in New Orleans, LA. ( Thanks Mom and Dad. ) It was everything I had hoped it would be. The richness, the sweetness, the warm with the cool. Mmmm. This is a sure thing recipe. Every time I make it, people that claim they don't particularly care for French Toast absolutely adore this. It's easy and just takes a little prep the night before. I served it Christmas morning last year. I assembled it right before going to bed. A very content boy enjoyed smelling it while it baked as he opened his gifts, not to mention the rest of my family that had gathered. Don't wait for Christmas though to make this. Make it this weekend and show how much you love the people you baked it for.

1/2 cup butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 loaf French bread, cut into 12 slices
5 eggs
1 1/2 cups half and half
1/4 tsp salt
1 tsp vanilla extract (pure extract if you have it)

In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place slices of bread in a single layer to cover pan. Mix together eggs, half and half, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 25-30 minutes. Remove from pan and serve with Syrup Butter and sliced bananas.


Syrup Butter:
1 cube butter
3 cups maple syrup

Melt together and serve.

Peanutty Noodles

This Asian inspired dish is full of flavor. You can make it as a side dish or make it a meal by adding shrimp or chicken. The Huz doesn't love peanut flavored concoctions, so I typically make this when he's not around or if I'm taking a dish somewhere...like to bookclub! This month's selection is "Sky Burial: An Epic Love Story in Tibet".

2 carrots, peeled
1 Tbsp canola oil, divided
2 tsp grated peeled fresh ginger or 1/2 tsp ground ginger
3 garlic cloves, minced
1 cup chicken broth
1/2 cup natural-style peanut butter (such as Smuckers)
1/4 cup soy sauce
3 Tbsp rice vinegar
1/2 tsp chili oil
1/2 tsp kosher salt
2 cups red bell pepper strips
1 lb snow peas, trimmed
8 cups hot cooked linguine (about 1 lb uncooked pasta)
1/2 cup chopped fresh cilantro (optional)

Shave carrots lengthwise into thin strips using a vegetable peeler, set aside.

Heat 1 tsp oil in a small saucepan over medium heat. Add ginger and minced garlic; saute 30 seconds. Add chicken broth and next 5 ingredients; stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.

Heat remaining 2 tsp oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture and linguine in a large bowl; toss well. Garnish with cilantro if desired. Serves 8.

Cinco de Mayo: Chicken Oaxaca

This dish is one of my favorite chicken recipes from Cooking Light. I've adapted to fit my family's tastes. The dish comes from the restaurant Casa del Sol in Mexico. It is infamously fat laden. Cooking Light came up with their reduced fat version that is just as rich and decadent but will not leave you cursing your Cinco de Mayo celebration. It is delicious served with buttered linguine and garnished with sliced olives and cilantro.

Chipotle Sauce:

1/4 cup hot water

1/2 tsp chicken flavored bouillon granules

2 to 4 canned chipotle chiles in adobo sauce (depending on heat preference)

*These are found in most grocery stores in the Latin food section

3/4 cup reduced-fat sour cream

1 Tbsp lime juice

Chicken:

1 peeled avocado, cut in 6 wedges

1 Tbsp lime juice

6 skinless, boneless chicken breast halves

3/4 cup shredded Monterey Jack cheese

1/2 tsp salt

1/8 tsp white pepper

2 Tbsp flour

3 large egg whites, lightly beaten

1 cup seasoned breadcrumbs

2 Tbsp canola oil

To prepare chipotle sauce, combine first 3 ingredients in a blender; blend until smooth. Pour sauce into a bowl, stir in sour cream and 1 Tbsp lime juice.

To prepare chicken, toss avocado with 1 Tbsp lime juice. Make a "pocket" in each chicken breast half by slicing a horizontal slit with a thin, sharp knife into the thickest portion of the breast. Stuff 1 avocado wedge and 2 Tbsp cheese into each pocket. Sprinkle chicken with salt and pepper and dredge in flour. Dip chicken in egg whites and then dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 6-7 minutes on each side or until done.

To serve, top each chicken breast with approximately 3 Tbsp chipotle sauce.

Almond Joy Cake

One of my most favorite flavor combinations is coconut and chocolate. And why not add cake to that mix? You can't go wrong with this cake. It's easy to make and will put a smile on the faces of whom you serve it to. If you like the candy bar, you'll LOVE this!

1 Devil's food cake mix

1 small box instant chocolate pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

2 cups sugar, divided

1 (14 oz) bag sweetened, flaked coconut

1 1/2 cups evaporated milk, divided

1 cup milk chocolate chips

24 large marshmallows

1/2 cup butter

2/3 cup sliced almonds

Blend cake mix and pudding mix together. Add eggs, water and oil; mix thoroughly. Spread batter into the bottom of a 9x13-inch greased and floured pan. Bake at 350 degrees for 22-28 minutes or until toothpick tested in center comes out clean. Allow to cool completely. Melt marshmallows with 1/2 cup sugar and 1 cup evaporated milk. Bring to a boil, stir until sugar is dissolved. Add coconut and mix well. Pour over cooled cake. Let coconut layer cool and set up before next layer. Bring remaining 1 1/2 cups sugar, remaining 1/2 cup evaporated milk and 1/2 cup butter to a boil. Stir until sugar is completely dissolved. Stir in chocolate chips and blend until creamy. Spread over coconut layer. Immediately sprinkle top of chocolate layer with sliced almonds. Allow chocolate to set up before serving.

Greek Turkey Burgers with Garlic Yogurt Sauce

It's warming up and time to pull out the grill. Here's a main course that is lighter, healthy and oh so satisfying with its unique flavor combination.

For Burgers:
1 lb lean (93%) ground turkey
1/4 cup plain yogurt
1/4 cup seasoned dry bread crumbs
1 egg, lightly beaten
1/4 cup crumbled feta cheese
1 garlic clove, pressed
1/2 tsp dried oregano leaves
1/4 cup finely chopped onion

For Sauce:
2/3 cup plain yogurt
2 Tbsp finely chopped onion
1/4 tsp dried oregano leaves
1 garlic clove, pressed
1 tsp sea salt
1/8 tsp ground black pepper
red onion

To make burgers, combine first four ingredients. Mix well. Stir in remaining ingredients. Form 6 patties (about 1/2-inch thick). Grill over medium heat until meat is not longer pink in the center, approximately 10-12 minutes. Turn only once. Meanwhile, combine the ingredients for the yogurt sauce and serve a generous spoonful with hot burgers. Garnish turkey burgers with thinly sliced cucumbers, lettuce, tomatoes, sprouts, red onion, if desired. These are delicious on whole wheat buns or in pita pockets.

Fresh Ground Pepper

You probably all cook instinctively - you probably don't measure fresh ground pepper - I know I don't. But I did recently learn this from Cooking Light. 10 full cranks of the pepper mill produces about 1/4 teaspoon fresh ground pepper. So now you know!

Maple-Oatmeal Scones

These are absolutely heavenly! They are perfect for a weekend breakfast or brunch. The dough can even be made ahead and then baked when the time calls. They are full of flavor - make sure you use only pure maple syrup - worth the extra couple of dollars. I adapted the recipe from Ina Garten's Barefoot Contessa cookbook. If you've ever perused her pages you'll know exactly what I'm talking about...the woman loves butter! So does this girl, however my thighs do not. So I have reduced the fat but all the flavor remains. These will not disappoint!

Scone
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
2 Tbsp baking powder
2 Tbsp granulated sugar
Dash salt
3 sticks cold butter, diced
2/3 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs plus 1 egg beaten with 1 Tbsp milk for egg wash

Glaze
1 1/2 cups powdered sugar
1/2 cup pure maple syrup
1 tsp vanilla extract

In a bowl of an electric mixer, combine flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup and eggs; add quickly to the flour-and-butter mixture. Mix until just blended. Do not overmix. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough to approx 1-inch thick. You will see lumps of butter in the dough. Cut into 3-inch rounds with a plain biscuit cutter and place on a lightly greased baking sheet.

Brush the tops with the egg wash. Bake at 400 degrees for 20-25 minutes until the tops are crisp and the insides are done.

To make glaze, whisk the powdered sugar, maple syrup and vanilla together until smooth. Allow the scones to cool at least 5 minutes before drizzling each scone with glaze.

Makes about 20 scones.

Favorites: Sliced Lemon-Pistachio Chicken Over Greens

This is one of my favorite light meals. You can't beat the flavor of the pistachio-encrusted chicken and the zing of the lemony dressing. A perfect dish for spring!

3/4 cup cornflakes

2 Tbsp pistachios, toasted

1 tsp grated lemon rind

1 tsp salt, divided

1/2 tsp black pepper, divided

4 (4 oz) skinned, boned chicken breast halves

1 Tbsp honey

6 cups spring greens

1 Tbsp fresh lemon juice

1 tsp olive oil

Combine cornflakes, pistachios, lemon rind, 1/2 tsp salt and 1/4 tsp pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or wax paper). Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken and saute 5 minutes on each side or until done. Slice chicken into strips; set aside.

Place salad greens in a large bowl. Combine remaining 1/2 tsp salt, remaining 1/4 tsp pepper, lemon juice and oil and drizzle over salad greens, tossing gently to coat.

Divide the salad greens and chicken evenly among 4 plates. Serve immediately.