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.