My Latest Food Adventure

A couple months ago, my friend Emily called me to ask if I'd be interested in heading up the meal for the VBS Volunteer Luncheon (to serve 50-70 people). Now I haven't known Emily for very long, but obviously long for her to figure out what a crazy foodie I am. I was so very flattered and honored that she would put her confidence in me and it didn't take long for me to tell her a resounding "yes." I was giddy with excitement; this was exactly the kind of foodie challenge that I was up for: planning and preparing a meal from beginning to end with no constraints on my creativity. My giddiness even kept me up that night, as my I poured through my mental recipe file, searching for the perfect combination of dishes.

A couple of weeks later, as I strolled through Sam's Club with Emily, I started feeling a little overwhelmed. My behemoth-sized grocery cart was filled to the max with food and I couldn't help but think,"Holy Crap! Can I really do this?" Thankfully, I was reassured knowing that I had a handful of wonderful women who graciously teamed up with me to get the job done. I am especially grateful to Jillian, who worked for 6 hours in the church kitchen with me the day before the luncheon, sweating with me and keeping me sane! She's quite a foodie herself, plus she has way more catering-type experience than I do, so her input and hard work was invaluable. Without all of these gals, I absolutely could NOT have pulled this off! Here are the 5 of us finishing up on Sunday morning (from left- Anna, Liz, Jillian, Sabrina and me):

Everything went off (mostly) without a hitch and it was a joy to help serve all the VBS workers in this way. So without further adieu, here are the recipes:

VBS Volunteer Luncheon Menu

Slow-Cooked Mediterranean Chicken

Emerial LaGasse's Mediterranean Pasta Salad

Tossed Salad

Fresh Fruit Saladp>

No-Bake Peanut Bars

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Slow-Cooked Mediterranean Chicken

Originally found in Cooking Light, this slow-cooker recipe quickly became one of my favorites. I adore Greek food, so I figured, what's not to love about it?! The original recipe calls for turkey breast, but I have easily substituted chicken many times. For the luncheon, I opted to cut down on the cooking time, since I wouldn't be able to use a slow-cooker. Instead, I basically marinated the chicken breast in all the other ingredients for 24 hours, then roasted them in the oven at about 300 degrees for 2 hours. It worked really well in lieu of the slow-cooker, however, to get the full effect of this dish, I would always opt for the slow-cooker over the oven.

• 2 cups chopped onion (about 1 large)
• 1/2 cup pitted kalamata olives
• 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon Greek seasoning mix (such as McCormick's)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (4-pound) boneless turkey breast, trimmed (or 6-8 large, boneless chicken breasts)
• 1/2 cup fat-free, less-sodium chicken broth, divided
• 3 tablespoons all-purpose flour

Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.

Yield: About 8 servings

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Emeril LaGasse's Mediterranean Style Pasta Salad

Oh. My. Gosh. Holy cow, this is the most phenomenal pasta salad known to man. You've never tasted pasta salad till you've tried this one. Even for people who normally don't care for pasta salad, this will bring new light that ho-hum, mayo-based pasta salad so popular at potlucks. One of the facets that makes this recipe so fantastic is the roasted garlic vinaigrette. Don't be scared of using an entire bulb of garlic; when garlic is roasted, its flavor becomes very mellow. Plus, the smell of garlic roasting in the oven will make your home smell so inviting. Then, when you're ready to take your first bite, make sure you're sitting down cause this bad boy just might knock you off your feet! Thanks to Emeril and the Food Network for this recipe..."Bam!"

• 1/2 pound fresh angel hair pasta (I substituted rotini)
• 10 roasted cloves of garlic (about one whole bulb, see note below on how to roast garlic)
• 3/4 cup extra virgin olive oil
• Juice of one lemon
• 2 teaspoons Dijon mustard
• 1 small red onion, thinly sliced
• 4 roma or plum tomatoes, cored, seeded and thinly sliced
• 1/2 cup fresh sweet peas, blanched (I always omit peas cause I don't care for them)
• 1/2 cup Greek black olives, pitted and halved
• 4 ounces Feta cheese, crumbled (herb-seasoned feta is wonderful in this dish)

Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 minutes. Drain and place the pasta in a bowl of ice water. Stir the pasta a couple of times to separate the pasta. Drain very well; Season with salt and pepper. In a mixing bowl, add the garlic. Using the back of a fork, mash the cloves until smooth. Stir in the lemon juice and mustard. Whisk in the extra virgin olive oil slowly. Whisk until the mixture is slightly thick. Season with salt and black pepper. In a large mixing bowl, add the onions, tomatoes, and peas. Season with salt and pepper. Add the pasta, olives and cheese. Toss the salad with the dressing. Serve either cold or at room temperature.

**How to roast garlic: This is pretty darn simple, but you'll want to do this ahead of time so that the garlic is roasted and cooled before you prepare the pasta salad. Preheat the oven to 425 degrees. Loosely wrap the garlic bulb in foil and place in preheated oven. Roast for about 1 hour, checking periodically to make sure it doesn't burn. You'll know it's done when the bulb is very soft and the cloves are a lovely golden brown. Multiple bulbs of garlic can be roasted at one time, too.

**How to get the roasted garlic out!! Okay, so you've roasted your garlic...now what? Allow the garlic to cool so that you can easily handle it. Then, insert the tip of a paring knife at the edge of the stem on the bottom of the bulb. You should be able to easily pry up the stem and pull it off. Now, holding it over a small bowl, squeeze several times at the top of the bulb and all the roasted goodness will squirt out the bottom. I should warn you, though, that it can be a little messy at times and roasted garlic is quite sticky on hands. But don't dismay, it's totally worth it! Now you're ready to use the your roasted garlic.

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No-Bake Chocolate Peanut Butter Bars

Okay, so I have to admit, these bars are the one part of my meal that was a total, last-minute decision. I just had no clue what to make for dessert, but I knew it had to be simple. So I asked my husband, an expert dessert-taster, what I should make for dessert: cake? cookies? bars? etc. His response was, "Hmmm...bars really say 'VBS Luncheon' to me." So bars it was! I found this recipe on an ad for Nestle Toll House and as I've mentioned before, the chocolate/pb combo can never be beat in my book. The results were quite astounding and indeed, the recipe was super-simple to prepare. Although the Nestle employee who wrote the recipe must've been smokin' crack because it said that it yielded 60 bars!! Unless I cut those bars into 1 inch squares, there's no way to get 60 bars from one pan. Besides, when it comes to dessert, more is always better. :)

• 2 cups peanut butter, divided
• 3/4 cup (1 1/2 sticks) butter, softened
• 2 cups powdered sugar
• 3 cups graham cracker crumbs
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided

GREASE 13 x 9-inch baking pan. BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula. MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Think Cake-Decorating is for Sissies??

Well if so, think again! Introducing the bonafide bad-ass of cake-decorating: Duff Goldman. This guy simply defines cool. Not only is this dude an artist, a sculptor, and an electric bass player, but he's also the hottest thing in the baking world today. (Read his entire bio here.) I was fortunate enough to have access to full cable for three days on a recent excursion to Des Moines, which meant I devoted the majority of my tv-watching to the Food Network (something I don't have access to at home...for good reason). It was during my Food Network binge that I was first introduced to Duff. Based out of Baltimore, Duff and his staff at "Charm City Cakes" turn out some the most amazing cakes I've ever seen. He literally takes cake-decorating to an entirely new level. You're not going to find many buttercream rosettes at his bakery (no offense to you cake-decorators out there...kudos to you because I can't even make a buttercream rosette!). I was literally sucked in as I watched one episode after another of "Ace of Cakes," the reality show that follows the day-to-day happenings at Duff's bakery. I would've never guessed that a show about a bakery could be so fascinating, but Duff and his small staff, who are all friends of his, have such dynamic and quirky personalities that there is never a dull moment. Plus, it was mind-boggling to watch them create their cakes, which literally are works of art.

So I thought I'd give you a sampling of just a few of Duff's cakes. Of course, there's the elegant wedding cakes, such as these:

But then, there's the more unusual and unconventional cakes, the ones that you look at and say, "Is that actually a cake?!" Like these:

And then there's the cakes that start venturing into the flat-out bizarre, like this one. I mean, seriously, what person actually is going to pay around $1000 for a cake that looks like a slab of bacon and canned beer?! I do enjoy bacon, but I gotta draw the line. Regardless, I'm hard-pressed to be able to tell that it's a cake...here's the definition of "the wow factor."

For all you baseball fans out there (givin' a shout out to my hubby), there's this cake: an exact replica of Wrigley Field. I had to show this one because I saw the episode of "Ace of Cakes" where they made it. It was ordered for the 80th birthday for a life-long Chicago resident and die hard Cubs fan. Duff actually drove from Baltimore to Chicago to hand-deliver this cake.

And finally, here's an example that really takes the cake. Okay, sorry for the extremely cheesey play on words, but I couldn't resist. :) This is one of those cakes that should be preserved behind plexi-glass in a museum: the Hogwarts Castle from the Harry Potter books. Why would anyone in their right mind want to actually eat this cake?! To Duff and his staff--you guys are geniouses.

Don't Mess With Texas...

If you've looked carefully at my blog posts, you may have already figured out that I'm often stuck on a food pendulum that swings between healthy and, well, not-so-healthy. I honestly don't know how some of those pastry chefs are able to stay so skinny when they're surrounded daily with oodles of chocolate and sugar! Perhaps they didn't grow up with the rule of "licking the beaters." But for me, that's why I've had to really start to set limits as to when I prepare a ooey-gooey dessert or treat. (I elaborated on this very issue back in this post.) Here's another perfect example of a dessert that, if I was left alone with it, would vanish in a heartbeat: your basic "Texas Sheet Cake." Compliments of "The Joy of Cooking," this cake, which typically would be baked in a 15x10-inch pan, is baked in a 9x13 pan. It's so very moist and chocolatey and I decided to pair this cake with a chocolate glaze from another recipe. Ahh...a match made in dessert heaven. It was thoroughly enjoyed by all at our latest "Suppers for Six" group and only 2 pieces made it back home with us!

Texas Sheet Cake with Chocolate Glaze

Preheat oven to 375 degrees. Grease a 9x13-inch pan. Sift together in a large bowl and set aside:

• 2 cups sugar
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt

Combine in a medium saucepan and bring to a boil, stirring constantly:

• 1 cup water
• 1/2 cup vegetable oil
• 1 stick (8 T.) unsalted butter
• 1/4 cup unsweetened, nonalkalized cocoa

Pour the hot mixture over the dry ingredients and stir together just until smooth.

Whisk together, then stir into the batter:

• 2 large eggs, lightly beaten
• 1/2 cup buttermilk or plain yogurt
• 1 tsp. vanilla

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Let cool briefly in the pan. Pour warm chocolate glaze over the cake, spreading gently to coat the cake.

Chocolate Glaze:

• 1 cup sugar
• 5 T. unsalted butter
• 1/3 cup milk
• 1 cup semi-sweet chocolate chips

In a small saucepan, melt butter. Add sugar and milk and bring mixture to a boil. Once mixture comes to a boil, remove pan from heat and immediately add chocolate chips. Stir until smooth. Cool mixture until it begins to thicken slightly.

Tip: When a recipe calls for buttermilk, you can always substitute plain, unsweetened yogurt for it. I almost always do this now, because the smallest quantity buttermilk comes in is a pint and I rarely would even need that much. One six-ounce container of plain yogurt is about $.60, so it's cheap and there's no waste.

Temptation at its Finest

I came to the conclusion over the past year that I cannot bake a dessert unless I have a really good reason. A party, a potluck, a dinner with friends...these are acceptable and valid reasons to bake dessert. "Just because" or "What the hell, let's make brownies" are not acceptable reasons for me to bake a dessert on a whim. Because here's the lo-down of what will happen if I have a gooey and inviting dessert sitting on my kitchen table:

8:30 am - I start off the day with a brownie (or whatever dessert it is) before breakfast

9:30 am - "Oh look. Those brownies are still here. I'll just have a little bite."

10:30 am -"Well, I better finish off that brownie that I took a bite out of."

12:00 pm - I start and finish my lunch with a brownie

2:00 pm -"Well, whadda ya know!! Those brownies are still here. I better have another..."

4:00 pm - My husband returns home, immediately opens the pan of brownies and says, "Dude, what happened to all the brownies?!"

So you get the picture of just what a slippery slope this is for me! A perfect case-in-point is this gorgeous work of baking craftsmanship:

Light and moist layers of white cake with toasted pecans, glued together by a generous heaping of cream cheese frosting...I mean, what's not to like about this Italian Cream Cake?! (And please refrain from licking your computer screen.) But I did good, for the most part. We had our "Suppers For Six" fellowship group dinner a few weeks back and I really wanted to bake something extra-special for dessert. Plus, I accepted the challenge to "up my game" and bake a layer cake--something I hadn't done in a long time. The cake turned out fabulous, aside from the fact that it was leaning slightly, and a good time was had by all. The best part? We came home with only a few pieces of leftover cake, so I wasn't tempted to succumb to that death trap I described above. Well, except for the piece of cake I had for breakfast the next morning...

If you want to wow your friends and family with this amazing cake, or if you have more will-power than I do and need something to do on a rainy day, check out the recipe for yourself.

Because they asked for it...

In my very first blog post, I said that one of the reasons I wanted to start a food blog is because I often get asked for my recipes. So in order to simplify my life and avoid giving out numerous copies of the same recipe, it seemed reasonable to just post a frequently-asked-for recipe here. Then when someone said to me, "Hey Foodie, I just adored your (insert a delicious dish here). Could I get the recipe?" And with great relief, I could say, "But, of course! Do you have internet access?" Saves me time and everyone is happy.

Last week I was asked about a handful of times for the recipes from our church's Wednesday Night Dinner, which I planned and helped prepare. Ahh, at least I know my blog is getting good use! Here you go!

Menu

Chicken Fajita Rice Bowls

Tortilla Chips

Texas Two-Step Coleslaw

Fresh Fruit

Peanut Butter Cup Cookie Bars

*For the "Chicken Fajita Rice Bowl" recipe, click here

*For the "Texas Two-Step Coleslaw" recipe, click here

Peanut Butter Cup Cookie Bars

• 2 pkgs. (18 oz. each) refrigerated peanut butter cookie dough
• 1 (12 oz.) pkg. semisweet chocolate chips
• 2 (8 oz.) pkgs. cream cheese, softened
• 2/3 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 2 tsp. vanilla
• 2-3 cups chopped peanut butter cups (about 15 large)

Press both tubes of cookie dough into a 15x10-in. jelly roll pan. (It works easiest if the cookie dough is about room temperature.) Bake at 350 degrees for 12-15 minutes or until golden brown. Allow to cool completely in the pan.

Melt chocolate chips in a microwave-safe bowl for 2 minutes at 50% power, stirring halfway through cooking time (you may need to microwave slightly longer, as microwave powers may differ.) When chips are fully melted and smooth, spread over cooled cookie. Place in the refrigerator for about 10 minutes for chocolate to harden.

Meanwhile, in a mixing bowl, beat the cream cheese, peanut butter, brown sugar, and vanilla until creamy. Spread over the chocolate. Sprinkle with peanut butter cups. Chill until ready to serve. Cut into bars; refrigerate leftovers.

Yield: 20-24 servings

Nothin' Says Love Better Than a Cupcake

Calvin and I had a fun day yesterday getting all pumped for his Valentine's Day party at preschool. He worked with all the might a 4-year old can muster at writing his name on each valentine (he really only wrote the letter "a" while Mom filled in the rest). And I thought what better fun for Valentine's Day than to make some homemade cupcakes together! I assumed Calvin would be just as pumped to help me bake cupcakes as he was to do his valentines (especially since there were sprinkles involved!), but alas, he was most content letting me do the work while he pretend cooked in his chef's costume.

This cupcake recipe came from Taste of Home and the recipe is almost identical to Texas sheetcake, hence, that's the reason why they're called "Texas Cupcakes." The original recipe called for these cupcakes to be iced in a homemade, caramel frosting, but I deemed it absolutely necessary to forgo the caramel and load up these bad boys with buttercream. Because, really, I think we all could use a little more buttercream in our diets. I've been known to purposely take the corner piece of a sheet cake because the buttercream to cake ratio is much higher on corner pieces. Many moons ago, I had a co-worker friend who shared my passion for buttercream and she told me it was her dream to have a cake made entirely from buttercream frosting for her 40th birthday. Let me pause for a moment while I wipe the drool off my chin.

Also, while I was adding the red food coloring to the frosting, my intention was to create a pastel pink color. But instead, what I ended up with is a shade I've lovingly coined as "Pepto-Bismol Pink." So it goes. Anyway, Happy Valentine's Day!

Calvin cooking to his little heart's content

As you can see, the cupcakes were well received. Hey look! He's eating off the frosting first...ah, do we have another buttercream addict in the works?

Texas Chocolate Cupcakes with Buttercream Frosting

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/4 cup baking cocoa
• 1 cup water
• 1 cup vegetable oil
• 1/2 cup butter, cubed
• 2 eggs
• 1/3 cup buttermilk or plain, unsweetened yogurt
• 1 tsp. vanilla extract

Buttercream Frosting

• 1/2 cup butter, softened
• 1/2 cup shortening
• 4-1/2 cups powdered sugar
• 3 T. milk
• 1-1/2 tsp. vanilla extract
• food coloring, if desired

In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).

Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter and shortening. Add powdered sugar, milk and vanilla and beat until smooth and has a spreadable consistency. If frosting is too thick, you can add additional milk, 1 tablespoon at a time, until it reaches the right consistency. Spread on completely cooled cupcakes.

Yield: About 18 cupcakes

Can't Catch Me...

Last wednesday was a virtual "ginger-palooza" at our home. Calvin and I baked "Soft Ginger Cookies" together and gave some away as gifts. Then for dinner, we had "Gingerbread Pancakes." One need not reserve either of these recipes strictly for Chrismas-time; you can savor them year-round!

Soft Ginger Cookies

I've never been a huge fan of gingersnaps. They always seemed too spicy and plus, I'll take a soft cookie anyday over a crisp cookie. But upon trying this recipe some years ago, I knew these were going to be a keeper. They'll make your home smell delicious and they have just the right balance of sugar and spice (no pun intended).

• 2 1/4 cups all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 3/4 cup butter, softened
• 1 cup sugar
• 1/4 cup molasses
• 1/4 cup sugar (for rolling cookies in)

In a medium mixing bowl, combine the flour, ginger, baking soda, cinnamon, and cloves; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in the 1 cup sugar. Add egg and molasses; beat well. Gradually beat in flour mixture and once dough starts becoming stiff, mix in remaining flour mixture by hand.

Shape dough into 1-1/2 inch balls, using about 1 heaping tablespoon dough for each. Roll balls in the extra sugar to coat. Place balls about 2-1/2 inches apart on a greased cookie sheet. Bake in a preheated, 350 degree oven for 10 minutes, or until light brown and still puffed. (Do not overbake.) Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and cool completely.

Gingerbread Pancakes

Growing up, my family and I often had what we termed, "Breakfast for Dinner." I always loved that concept and was fortunate enough to marry a man who loves pancakes enough eat them day or night. Whether you serve these for breakfast, brunch, or dinner, I'm sure you'll not be disappointed.

• 1 cup all-purpose flour
• 3 T. sugar
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. allspice, or ground cloves
• 1 egg
• 3/4 milk
• 2 T. molasses
• 1 T. vegetable oil

In a medium bowl, combine the first 6 ingredients. In a separate bowl, combine the egg, milk, molasses and oil; stir into the dry ingredients just until moistened. (You can add a bit more milk, if needed, if the batter is too thick. Add extra milk 1 T. at a time.)

Cook on a hot griddle and serve immediately.

**Note: This recipe only makes about 6 pancakes, which is barely enough for my family of three. So double or triple the recipe if needed. Also, the original recipe suggested serving the pancakes with warm apple pie filling and dried cranberries, but we enjoyed them a little simplier with plan ole pancake syrup.

Peppermint Kisses

Enticed by these yummy-looking holiday treats? Alas, I cannot take credit for these one bit. Gotta give a shout out to my best girlfriend, Rebecca, for both the recipe and picture. And if you know me, you'd know that anything combining peppermint and chocolate is sure to reel me in. I'm trying to squeeze some time into my week to prepare these goodies for the first time. If you'd like to try them, too, check out the recipe for yourself.

Cheesecake Extravaganza

This post is a long time coming, as I've had the pictures sitting around for weeks now. So if you really want to be the hit of the Christmas Party this year, be sure to walk in the door with one of these cheesecakes! If you're a little intimidated at the thought of preparing cheesecake, rest assured that it's really not as difficult as it might seem. Check out my cheesecake tips below, too.

Peppermint Chip Cheesecake

• 1 pkg. (10 oz.) chocolate-covered mint cookies, crushed (such as Keebler Grasshopper Fudge Mint Cookies)
• 3 T. butter, melted
• 3 pkgs. (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 5 tsp. cornstarch
• 3 eggs
• 1 egg yolk
• 1/2 cup heavy whipping cream
• 2 tsp. peppermint extract
• 1-1/4 tsp. vanilla extract
• 3-4 drops green food coloring, optional
• 1 cup mini (or regular sized) chocolate chips

In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9-in. springform pan.

In a large mixing bowl, beat cream cheese, sugar and cornstarch until smooth. In a separate bowl, lightly beat eggs and egg yolk; add to cream cheese mixture. Beat on low speed just until combined. Stir in the cream, extracts and food coloring. Fold in chocolate chips. Pour into crust. Place springform pan on a baking sheet.

Bake at 325 degrees for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Cover and refridgerate overnight. Remove sides of pan before serving and transfer to a serving platter, if desired. Refridgerate leftovers.

Praline Cheesecake

• 1-1/2 cups crushed vanilla wafers (about 50)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 16 whole vanilla wafers

Filling:

• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 tsp. vanilla extract
• 3 eggs, lightly beaten

Topping:

• 25 caramels
• 2 T. milk
• 1/2 cup chopped pecans, toasted

In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.

In a large mixing bowl, beat cream cheese, sugar, sour cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refridgerate overnight.

Place caramels and milk in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir until smooth. Remove sides of springform pan. Drizzle caramel mixture over cheesecake; sprinkle with pecans. Refridgerate leftovers.

Cheesecake Tips:

1. I use my Mini-prep food processor to crush the cookies for both of these crusts. It's much quicker and more efficient than crushing by hand. If you don't have a food processor, you can place to cookies in a heavy-duty ziploc bag and use a rolling pin or heavy skillet to crush the cookies.

2. One kitchent gadget that I've discovered is perfect for pressing crumbs into a springform pan--a potato masher! Seriously. Use gentle pressure with the masher. Or you can use your hands to press the crumbs into the pan.

3. To prevent a cheesecake from cracking, do not overbeat the batter. Mix the cream cheese and sugar well to eliminate lumps, but after eggs are added, beat the mixture as little as possible.

4. Cheesecake will continue to bake after it's removed from the oven. Your cheesecake is done when it is firm (though it might jiggle slightly), even though the middle may still look moist.

5. Chilling cheesecake overnight is the real key to that indulgent, cheesecake flavor. The longer you refridgerate it, the richer the flavor will be.

Post-Thanksgiving

The following recipes were my contributions to our Thanksgiving meal with Dave's family:

Ranch Mashed Potatoes

I found this in my most recent Cooking Light magazine, which said of this delicious dish, "This tasty side captures the flavor of ranch potatoes without additional calories, fat, and sodium."

• 4 lbs. red potatoes, cubed (unpeeled)
• 1/2 cup reduced-fat sour cream
• 1/4 chopped green onions
• 1/4 cup low-fat buttermilk
• 3 T. butter, softened
• 3/4 tsp. salt
• 3/4 tsp. dried basil
• 3/4 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. freshly ground pepper
• 1/4 tsp. dried dill

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Transfer potatoes to a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Yield: 12 servings (serving size: 2/3 cup)

Apple-Cherry-Cranberry Crumble

This is an adaptation of a recipe that was originally "Cranberry-Cherry Crumble." I decided to adapt it to save a little money, since cherries are expensive, and also I increased the quantities to prepare it in a 9x13 pan, instead of an 8x8 pan. The results are quite yummy--a balance of tart and sweet with a flavorful, crunchy streusel topping.

• 2 large Granny Smith apples, peeled and diced into large chunks
• 3 large Golden Delicious apples, peeled and diced into large chunks
• 1-1/4 cup fresh cranberries
• 1 cup sweetened, dried cherries (see note below)
• 3/4 cup sugar
• 4 T. flour
• 1-1/2 tsp. cornstarch
• Cooking spray
• 1/4 cup slivered almonds
• 1/3 cup dry oatmeal
• 1/3 cup whole-wheat flour (may substitute all-purpose flour)
• 1/3 cup packed brown sugar
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cinnamon
• 1/4 tsp. almond extract
• 4 T. chilled butter, cut into small pieces

Preheat oven to 375 degrees. Combine first seven ingredients (through cornstarch) in a large bowl, tossing gently to thoroughly coat fruit. Coat a 9x13 pan with cooking spray and transfer fruit mixture into the pan.

Combine almonds through extract in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle mixture evenly over fruit mixture. Bake at 375 degrees for 45-50 minutes, or until filling is bubbly and topping is golden brown.

**Tip-You can purchase sweetened, dried Montgomery cherries at Trader Joe's for only $2.99! Go Joe!

Death by Chocolate

If the "death by chocolate" qualities of my previously-posted "Marbled Peanut Butter Fudge Brownies" weren't enough for you, eat you heart out. Calvin's 4th birthday was a few weeks back and I made these for him to bring and share with his preschool class. Enough chocolate to last a 4 year old a lifetime. (It's never too young to start!)

Triple-Chocolate Chunk Cookies

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 3 oz. unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 8 oz. semisweet chocolate, cut into 1/2-inch pieces (or 1-1/3 cup semisweet chips)
• 6 oz. white baking bar, cut into 1/2-inch pieces (or 1 cup white chocolate chips)
• 1 cup chopped walnuts or pecans (optional)

Lightly grease a cookie sheet; set aside. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar, brown sugar, and baking soda until combined. Beat in eggs and vanilla until combined. Stir in melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour by hand. Mix in semisweet and white chocolate and, if desired, nuts.

Using a dry, 1/4-cup size measuring cup or scoop, droup mounds of dough about 4 inches apart on prepared cookie sheet.

Bake in a 350 degree oven for 12 to 14 minutes or until edges are firm. Cool on cookie sheet for 1 minutes. Transfer cookies to wire rack; finish cooling.

Yield: 22 cookies

**Note: If you do not wish to make "monster cookies," you can substitute a tablespoon or 2-inch cookie scoop for the 1/4-size measuring cup. Drop cookie dough 2 inches apart on baking sheet. Then reduce baking time to about 9 - 10 minutes, but keep an eye on the cookies and increase baking time a minute at a time if not done yet.

Indoor Picnic

As I mentioned in my previous post, I had the privilege of participating in my church's wednesday night dinner program the past year and a half. Last spring, I had a culinary vision of a meal for the upcoming year: An Indoor Picnic. All the traditional picnic-ey fixins', complete with red and white checkered tablecloths and plastic ants (although we discovered that plastic flies were cheaper...more realistic, too, since flies are more problematic at a picnic than ants are!) My vision was brought to fruition in September and here is the menu and recipes:

Giant Sub Sandwiches

Hot Bacon Potato Salad

Assorted Individual Bag of Chips

Tossed Salad

Fresh Fruit Bar

Marbled Peanut Butter Fudge Brownies

Hot Bacon Potato Salad

This has become one of my all time favorite potato salads. Originally found in a Betty Crocker grilling cookbook, you can make it just as easily in the oven, too.

• 2 lbs. unpeeled red potatoes
• 8 slices bacon, crisply cooked and crumbled
• 3 green onions, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup white vinegar
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. dry ground mustard
• 1/4 tsp. freshly ground pepper

Heat water to boiling in a 3 or 4 qt. saucepan. Add potatoes. Cover and heat to boiling; reduce heat to low. Simmer for about 25 minutes or until almost tender; drain. Allow to cool until easily handled, then cut into large chunks (about 1 1/2 to 2 inch cubes). Place cut potatoes in a baking dish (or a disposable, aluminum pan if grilling).

In a small bowl, whisk together mayo, vinegar, sugar, salt, mustard and pepper until smooth. Add green onions and bacon. Pour dressing over potatoes and toss until combined.

Oven instructions: Cover with foil. Bake in a 350 degree oven for 20 minutes, stirring once, until heated through.

Grilling instructions: Cover with foil. Grill 4 inches away from medium heat (charcoal or gas) for 20 minutes, stirring once, until heated through.

Yield: 4 - 6 servings

Marbled Peanut Butter Fudge Brownies

I've always been a fan of both chocolate and of peanut butter. Alone, they are, indeed, quite delightful. But combine the 2 together and you've achieved something just short of pure genius. My friend, Linda, knowing what an aficionado I was of the chocolate/pb combo, found this recipe on a jar of Reece's peanut butter many moons ago and typed it out for me. It immediately became one of my all-time favorite brownies. And once you taste them, that is, if you're still alive after tasting them, I'm confident that you'll feel the same way I did. **Note--This is direct cut 'n' paste of the recipe, but be reassured, it is not necessary to us Reese's and Hershey's brands to achieve the same results!

• 2 packages (3 oz. each) cream cheese, softened
• 1/2 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
• 2 tablespoons milk
• 1 cup (2 sticks) butter or margarine
• 2-1/4 cups sugar, divided
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup HERSHEY'S Cocoa
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup HERSHEY'S Milk Chocolate Chips or 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Prepare PEANUT BUTTER FILLING by beating cream cheese, peanut butter, 1/4 cup sugar, 1 egg and milk.

3. Melt butter in large microwave-safe bowl at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in remaining 2 cups sugar and vanilla. Add remaining 3 eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips.

4. Remove 1 cup batter; set aside. Pour remaining batter into prepared pan. Spread PEANUT BUTTER FILLING over surface. Drop reserved chocolate batter by teaspoons over filling. Using knife, gently swirl through top layers for marbled effect.

5. Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars.

Cajun Night

Two summers ago, I was perusing through the announcements bulletin during church and I came across something that caught my attention. The women's ministry was going to be taking over the wednesday night dinner program, and in particular, their focus was going to be on making home-cooked meals. Of course, my heart raced at the thought of participating in such a culinary adventure and, in a momentary lapse of consciousness, I somehow volunteered to help head up the whole project. When I came to and realized what I had just committed myself to, I was a tad overwhelmed. But in midst of being overwhelmed, I was working with a fantastic bunch of women who were committed to preparing quality meals and having a great time of fellowship in the process. We made it through the year with flying colors. This year, I've pulled back quite a bit and am only involved twice a semester to plan a meal and then work with a team of women to prepare and serve it. My most recent meal was our Cajun Night and I'm excited that this will be the first menu I'll be sharing on my newborn blog. Sorry to say, though, that if you're looking to cut calories and fat, this probably won't be the meal for you. When I multiplied the jambalaya to serve 150 people, it used like 9 sticks of butter...mmm, cholesterol! (But be on the lookout...healthier menus and recipes will be posted soon!)

Jambalaya

Whenever I say the name, it always makes me think of Newman from Seinfeld, on the "Soup Nazi" episode. He ordered some and ran down the street saying, "Mmm, Jambalaya!" Although it's technically not soup, but don't get me started.

• 1 large onion, diced
• 1 large green pepper, diced
• 4 cloves garlic, minced
• 1 stick butter (1/2 cup)
• 1 lb. fully cooked andouille sausage, cut into 1/2 inch-thick slices
• 3 cups chicken broth
• 2 cups instant rice, uncooked
• 1 cups diced tomatoes (fresh or canned)
• 1/2 cup green onions, diced
• 2 T. fresh parsley, finely chopped
• 1 T. worcersteshire
• 1 T. hot pepper sauce
• 1 T. browning sauce
• 1 tsp. salt
• 1 tsp. pepper

In a large skillet, saute the onions, green peppers, and garlic in butter until crisp-tender. Place in a large bowl; stir in the remaining ingredients. Transfer to a greased, shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.

Yield: 8 servings

Homesteader Cornbread

I've never had much success in finding a cornbread recipe that resulted much better than mediocre. In pursuit of a better cornbread, I stumbled across this one on allrecipes.com. It's described as "a moist, sweet cornbread with a crisp crust is the goal, fully realized with this recipe." After making it myself last year, I gotta say, that is the honest truth!

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups flour
• 1 T. baking powder
• 1 tsp. salt
• 2/3 cup sugar
• 2 eggs
• 1/2 cup vegetable oil

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9 x 13 baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.

Yield: 15 servings

**Note: This cornbread freezes well. With a family of three, we have little use for 15 pieces of cornbread, so I'll freeze the extras, putting 3 or 4 pieces in each bag. That way, when I need some for a meal, I can just grab one bag, with enough for one meal. Voila!

Caramel Praline Cheesecake Squares

• 1 16 oz. package Pecan Sandie cookies, crushed
• 1/2 cup melted butter
• 2 (8 oz.) pkgs. cream cheese, softened
• 1 - 12 oz. jar caramel topping, divided
• 1 1/2 cups cold milk
• 1 - 5.1 oz. pkg. instant vanilla pudding
• 3/4 cup chopped pecans

Combine cookie crumbs and butter; press into a greased 9 x 13 pan. Bake at 375 degrees for 10 minutes. Cool.

Beat cream cheese and 1/2 cup caramel topping until smooth. In a separate bowl, whisk milk and pudding for 2 minutes. Fold into cream cheese mixture. Spread filling over cooled crust. Sprinkle with pecans. Cover and refridgerate for at least 6 hours. Before serving, drizzle with remaining caramel topping and cut into servings.

Yield: 12 - 15 servings