1/2 cup coarsely chopped toasted almonds or pecans 1 cup butter 1 cup sugar 1 tablespoon light corn syrup 3 tablespoons water 3/4 cup semisweet chocolate pieces 1/2 cup finely […]
Roasted Brussels Sprouts With Garlic
from How To Cook Everything Vegetarian 1 pound Brussels sprouts 1/4 cup extra virgin olive oil 5 cloves garlic, peeled, or more to taste Salt and freshly ground black pepper […]
Pumpkin Cornbread Muffins
1 1/2 cups cornmeal 1/2 cup whole wheat flour 1/4 cup all-purpose flour 1 tablespoon baking powder 1/4 cup sugar 1 teaspoon cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon salt […]
Oatmeal Dinner Rolls
1 cup 2% reduced-fat milk 3/4 cup water 1/4 cup honey 1 package dry yeast (about 2 1/4 teaspoons) 3 tablespoons butter — melted 1 large egg — lightly beaten […]
Creamed Carrots
4 cups carrots, sliced salt and pepper to taste 3 Tbsp butter 1 Tbsp onion, chopped 3 Tbsp flour 1 1/2 cups milk 1 cup grated cheese 1. Cook the […]
Pickled Baby Carrots with Oregano and Peppers
from “Small Batch Preserving” 3 Tablespoons finely chopped fresh oregano or 1 tablespoon dried 2 Tablespoons chopped sweet red pepper 2 Tablespoons chopped green pepper 1/4 teaspoon hot pepper flakes […]
Roasted Beets with Orange Vinaigrette
slightly adapted from Williams-Sonoma Picnics and Tailgates 6 beets, about 2 pounds, trimmed and scrubbed 1/4 cup coarsely chopped pecans 2 tablespoons orange juice 1 teaspoon real balsamic vinegar **see […]
Fresh Blueberry Pie
1 recipe of Judy’s Flaky Pie Crust 4 1/2 cups fresh blueberries 1 cup sugar 2 1/2 tablespoons cornstarch pinch of salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 tablespoons […]
Lemon-Garlic Leg of Lamb
from Sublime Smoke by Cheryl and Bill Jamison Serves 8 or more Paste: 1/2 medium onion, chunked 1 whole head of garlic, peeled 3 tablespoons fresh lemon juice 2 teaspoons […]
Spinach Dip
for use with vegetables,crackers, or bread. 1 package Knorr Vegetable recipe mix 1 cup canola mayonnaise 16 ozs low-fat sour cream 1 (4 oz) package crumbled feta cheese 1 package […]