from Gourmet magazine, July 2008 For Beef: 2 large garlic cloves 1 1/4 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon black pepper 1 tablespoon olive […]
Challah French Toast
from Barefoot Contessa Family Style by Ina Garten 6 extra large eggs 1 1/2 cups half & half or milk (I used milk) 1 teaspoon grated orange zest 1/2 teaspoon […]
Chai Spice Biscotti
1 cup all-purpose flour 1 3/4 cups white whole wheat flour 1 cup sugar 1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags) 2 teaspoons […]
Coco-nutty Pumpkin Pie
Coco-nutty Pumpkin Pie 1 disk pie dough 2 cups pumpkin puree 1 (14 oz) can coconut milk 2 eggs 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon […]
Celery-Onion Stuffing
2 cups chopped celery and leaves 2 cups chopped onion 1 stick margarine or butter, divided 1 pound kielbasa, chopped into bite size pieces 8 cups stale bread torn into […]
English Toffee
4 cups pecans — finely chopped 1 pound butter 1/2 cup water 1/4 cup light corn syrup 2 1/2 cups sugar 1 pound milk chocolate Butter a 12×18 baking sheet; […]
White Chocolate-Peppermint Drops
8 ounces *white chocolate baking squares (with cocoa butter)1/2 cup butter, softened1 cup sugar1 teaspoon baking powder1/2 teaspoon salt2 eggs1 teaspoon vanilla2 3/4 cups all-purpose flour2/3 cup peppermint chips (such […]
Pecan Pie with Bittersweet Chocolate
1 9-inch unbaked pie shell (try Judy’s Flaky Pie Crust for a no-fail recipe)2 cups pecans, coarsely chopped3 large eggs1 cup sugar1 cup corn syrup (I like Karo’s brown sugar […]
Hot Spinach Artichoke Dip
1 cup mayo2 cloves garlic, minced2 (8 oz) packages Neufchatel cheese (less fat cream cheese), softened2/3 cup grated Parmesan cheese3 or 4 ozs. Gruyere cheese, shredded1 (14 oz) can artichoke […]