Latest Recipes

Maple Date Bars

Maple Date Bar

Maple Date Bar

This maple date bar recipe is an old fashioned treat.   These delicious bars were made by most of our families and are sure to bring back lots of great memories. “Medjool” dates are known as the diamond of dates…they are the best for this recipe.

  • 1 3/4  (firmly packed) C finely chopped pitted dates
  • 1 C water
  • 1/3 c maple syrup
  • 1 t grated lemon rind
  • 2/3 c brown sugar
  • 1/2 c butter, softened
  • 1 c flour
  • 1 c regular oats
  • 1/4 t baking soda
  • 1/4 t salt

Combine dates, water, and maple syrup in a saucepan over medium heat.  Bring to a boil, cook 12 minutes, until most liquid is absorbed, stirring almost constantly.  If  liquid is absorbed before 12 minutes, add a little more water and continue cooking for the full 12 minutes. (Mixture will look like jam).  Stir in lemon rind: cool completely.

Beat sugar and butter with a mixer at medium speed until smooth.  Combine flour, oats, baking soda and salt in a bowl. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13″ X 9″ glass baking pan coated with cooking spray. Drop spoonfuls of cooled date mixture over flour mixture and carefully spread evenly. Sprinkle with remaining flour mixture.  Bake at 400 degrees for 20 minutes or until golden brown.  Cool completely in pan on wire rack.  Serve directly from baking pan and cover to store.

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Cheese and Fig Spread Appetizer

Cheese and Fig Spread Appetizer

Cheese and Fig Spread Appetizer

Looking for a great appetizer?……This Cheese and Fig Spread combination is simple to prepare and goes well with a glass of your favorite wine.

Slice a loaf of small french bread or baguette
Le Brie Cheese (Ile De France brand is a favorite)
Smoked Gouda, sliced
Dalmatia Fig Spread (This brand from the Mediterranean is found at gourmet markets and is delicious)
Garnish platter with grapes or your favorite fresh fruits

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Low-Fat Cinnamon-Orange Creme Brulee

orange-creme-brulee

This recipe of creme brulee has subtle cinnamon-orange flavors and is a great lighter alternative to the richer versions without sacrificing taste.  It can be prepared the night before serving, so all you need to do is carmelize the sugar topping before serving.

  • 1 C 2% reduced-fat milk
  • 6 T nonfat dry milk
  • Dash of salt
  • 1 (1-inch) orange rind strip
  • 1 (1-inch) piece of cinnamon stick
  • 1/4 t vanilla extract
  • 1/4 c granulated sugar, divided
  • 2 large egg yolks

Preheat oven to 300 degrees.  Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat until tiny bubbles form around the edge (do not boil), stirring occasionally.  Remove from heat; stir in orange  rind and cinnamon stick.  Cover and let steep 15 minutes. Strain milk mixture through a sieve into a bowl; discard rind and cinnamon stick.  Stir in vanilla. Combine 2 T sugar and egg yolk in a medium bowl; stir well with a whisk to combine. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide mixture evenly between 2 shallow  – 6 oz. dishes or 3 – 4 oz. ramekins. Place dishes in a 13×9 baking pan and add hot water to pan half way up ramekins. Bake for about 40 min. or until center barely moves when dish is touched.  Remove dishes from pan; cool completely on wire rack.  Cover and refrigerate at least 4 hrs. or overnight.  Sprinkle 2T sugar over 6 oz. dishes or 1T sugar over 4 oz. ramekins and carmelize tops with a kitchen torch. Return to refrigerator for about 10 minutes, then serve.

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Roasted Aspargus

aspargus

Roasting all vegetables brings out the true flavor…especially aspargus.  Once you have it roasted, you will never boil or steam again…guaranteed! Any leftovers are great the next day served cold on a salad.

Wash and dry aspargus and trim off ends.  Preheat oven to 400 degres. Line large cookie sheet with aluminum foil and spray with Pam.  Place aspargus on cookie sheet and drizzle or spray with olive oil (Misto sprayer with olive oil is very effective).  Sprinkle lightly with sea salt and seasoned pepper.  Cook for about 10-12 minutes until tender.

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Barbecue Chicken Pizza

bbq-chicken-pizzaThis Barbecue Chicken Pizza Recipe is a take-off from Wolfgang Puck.  This method uses either a large Boboli 100% whole wheat thin crust or 4 individual whole wheat pita breads (Trader Joe’s preferred).  A pizza with lots of veggies and whole grain that will quickly become a favorite!

  • 1 Boboli 100% whole wheat thin pizza crust or 4 individual whole wheat pita breads (Trader Joe’s preferred)
  • 1 c thinly sliced red and yellow bell peppers
  • 2 t olive oil
  • 1/2 c grated mozzarella cheese
  • 1/2 c grated fontina cheese
  • 1 1/2 c diced chicken breast meat (oven roasted or rotisserie style)
  • 1/4 c bottled barbecue sauce
  • 1/4 c finely chopped flat leaf parsley

Preheat oven to 400 degrees.  Saute bell peppers in olive oil until soft.  Top pizza crust with sauteed peppers and both types of cheese. Toss chicken pieces with barbecue sauce and arrange chicken evenly on crust.  Sprinkle with chopped parsley.  Bake on cookie sheet or pizza stone about 10-12 minutes for large crust or 8-10 minutes for individual size.  For a crispier crust, place large crust directly on the oven rack until cheese just starts to brown. Cut with pizza roller into slices.

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Grandma’s Green Jello

Grandma's Green 7up Jello

Grandma's Green 7up Jello

The Grandma’s Green Jello Recipe started almost 40 years ago.  At holidays, my kids would always ask if Grandma was bringing the “green jello”….they loved it.  Funny how traditions begin.  This twist on a simple jello recipe is very refreshing.  If you have kids, this is a must try.

Mix 1cup boiling water with small box of lime green jello. Stir well until jello is completely dissolved.  Slowly add 1 cup of Sprite or Seven-Up and stir.  Refrigerate for several hours until jello starts to set-up and becomes jiggly.  Add 2 cups of applesauce and stir until mixed.  Pour into serving dish and chill until firm (at least 3-4 hours).

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Milk Chocolate Fudge

Milk Chocolate Fudge

Milk Chocolate Fudge

Look no further for a great Milk Chocolate Fudge Recipe.  This recipe is not difficult to prepare, requires no candy thermometer and is a creamy mild fudge that is loved by all.  Our family knows Christmas means FUDGE!

  • 3/4 c evaporated milk
  • 1/4 c (1/2 stick) butter
  • 2 1/4 c granulated sugar
  • 1 3/4 c (7 0z. jar) marshmallow creme
  • 2 c (11/5 oz. pkg.) Hershey’s milk chocolate chips
  • 1 t vanilla extract
  • 1 c chopped nuts (optional)

Line 9 inch square pan with foil.  In heavy 3-qt saucepan, combine evaporated milk, butter, sugar, and marshmallow creme.  Cook over medium heat, stirring constantly, until mixture comes to a full, rolling boil. Continue boiling and stir constantly for exactly 5 minutes.  Remove from heat.  Immediately add chocolate chips and vanilla, stirring until smooth.  Stir in nuts, if desired.  Pour into prepared pan.  Refrigerate a minimum of 2 hours up to overnight.  If chilled overnight, remove from refrigerator for about 30 minutes before cutting.  Remove fudge from pan, place on cutting board.  Peel off  foil; cut into squares.  Note:  For best results, do not double this recipe.

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Swedish Heirloom Cookies

Swedish Heirloom Cookies

Swedish Heirloom Cookies

This Swedish Heirloom Cookie Recipe has been prepared every Christmas holiday season in our family.  It is a fun recipe for kids to help prepare….all kids love rolling warm cookies in powdered sugar.

  • Cream – 1c butter, gradually add 1 c powered sugar & 1/2 t salt
  • Add – 1 1/2 c finely chopped pecans & 1T vanilla
  • Blend In – 2 c flour…gradually add and mix
  • Shape – Use small cookie scoop and place on ungreased cookie sheet

Bake – at 325 degrees for 15-18 minutes until firm. Remove from cookie sheet and roll in sifted powdered sugar while still hot.  After all cookies have been sugared once, re-roll cookies in sifted powered sugar one more time.  Cool completely.

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Caramel Pecan Bars

Caramel Pecan Bars

Caramel Pecan Bars

This Caramel Pecan Bar Recipe makes a dessert that tastes like pecan pie.  By toasting the pecans first, you achieve a great nutty flavor surrounded by a chewy carmel .  The recipe is simple to make and is sure to be a family favorite!

  • 3 1/2 c coarsely chopped pecans
  • 2 c flour
  • 2/3 c powdered sugar
  • 3/4 c butter, cubed (not softened)
  • 1/2 c firmly packed brown sugar
  • 1/2 c honey
  • 2/3 c butter
  • 3T whipping cream

Line bottom and sides of a 13×9 pan with heavy-duty aluminum foil, allowing 2-3 inches to extend over sides; lighlty grease foil.  Arrange pecans in a single layer on a baking sheet.  Bake pecans at 350 degrees for 5-7 minutes or until lightly toasted and fragrant.  Remove from oven to wire rack.  Cool Completely.  Pulse flour, powdered sugar and 3/4 c better in a food processor 5-7 times or until mixture resembles coarse meal.  Press mixture on bottom and 3/4 inch up sides of pan.  Bake at 350 degrees for 20 minutes or until edges are lightly browned.  Cool completely on a wire rack.  Bring brown sugar and next 3 ingredients to a boil in a 3 qt saucepan over medium-high heat.  Stir in toasted pecans and spoon hot filling evenly into crust.  Bake at 350 degrees for 25-30 minutes or until golden and bubbly.  Remove from oven to wire rack and cool completely.  Lift baked bars from pan, using aluminum foil sides as handles.  Cut into serving sized bars.

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Creme Brulee

Creme Brulee with a couple berries for a garnish

Creme Brulee with a couple berries for a garnish

This Creme Brulee Recipe is both simple and so rich.  Be sure to try this for your next very special dinner.

  • 8 egg yolks
  • 1/3 c granulated white sugar
  • 2 c heavy cream
  • 1 t pure vanilla extract
  • 6 T granulated white sugar (for the caramelized tops)

In a large bowl, whisk together egg yolks and sugar until the sugar is dissolved and mixture is thick and pale yellow.  Add cream and vanilla and continue to whisk until well blended.  Strain into large bowl to skim off any foam or bubbles.  Divide mixture among 6 ramekin cups.  Place the ramekin cups into a water bath (hot water half way up the sides of the cups in 9×13 baking dish) and bake at 300 degrees until set around the edges but still loose in the center, about 40-50 minutes.  Remove from oven and leave in the water bath until cooled.  Remove cups from water bath, cover with saran wrap and chill for at least 2 hours, or up to 2 days.  When ready to serve, sprinkle with 1T sugar over each custard.  Use a kitchen torch to carmelize/melt sugar or place under broiler until sugar melts.  Re-chill custards for about 15 minutes before serving.  Garnish with raspberries or blackberries.

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