Sea Salt Cashew Brittle

The picture did not turn out so great , but the brittle sure did. It's a simple recipe and you don't even need a thermometer to make it. The recipe comes from the January 2011 Cooking Club magazine and I tweaked it just a little bit. I used less nuts and not as much salt, but so far there have been no complaints. The brittle turns out to have a light crunchy texture that is easy on the teeth!

Sea Salt Cashew Brittle

1 cup sugar

1 cup light corn syrup

1 tablespoon unsalted butter

2 cups lightly salted cashews

2 tsp baking soda

1 tsp coarse sea salt

Line a large rimmed baking sheet with foil; butter foil. Heat sugar, syrup and butter in heavy large saucepan over medium heat until sugar dissolves and mixture comes to a full boil, gently stirring occasionally.

Boil, without stirring, 6 to 8 minutes or until syrup begins to turn pale golden brown. Continue boiling 2 to 3 minutes or until a shade darker, stirring only to evenly distribute color. Stir in cashews; cook 1 to 2 minutes or until syrup is a rich golden brown.

Remove from heat; stir in baking soda. Immediately pour onto baking sheet. Working quickly, spread mixture with a spatula as thin as possible. Sprinkle evenly with salt. Cool completely, break into pieces.

Can be made 2 weeks ahead. Store in airtight container at room temperature.

White Chocolate - Candy Cane Fudge

If you like peppermint bark at the holidays as much as I do, you'll love this recipe! It takes it up a few notches and is rich and creamy to boot. The recipe was published in the January 2011 Cooking Club magazine. I prefer to use Bob's candy canes because I think they have the best flavor, but you can use whatever brand you like.


White Chocolate - Candy Cane Fudge


3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12-0z) pkg. white baking chips
1 ( 7-oz.) container marshmallow creme
1 tsp. vanilla extract
1/3 cup finely crushed candy canes
1/4 cup coarsely crushed candy canes


Bring sugar, butter and milk to boil in large saucepan over medium-high heat. Reduce to medium, boil until mixture reaches 234 degrees, gently stirring occasionally. Remove from heat.

Stir in baking chips, marshmallow creme and vanilla. Stir in finely crushed candy canes. Pour into buttered 13x9-inch pan. Sprinkle with coarsely crushed candy canes. Refrigerate 4 hours or until firm.

Edamame w/ Mustard Vinaigrette

Sometimes it takes me awhile to get around to trying out a recipe that I have saved. This one comes from the October 2002 Cooking Light, but was worth saving. It's a simple dish that is light, fresh and fast to prepare.

Edamame with Musard Vinaigrette

1 1/2 Tbsp. red wine vinegar

1 Tbsp. Dijon mustard

1/2 tsp. sea salt

1 tsp. extra-virgin olive oil

1 lb. frozen, shelled edamame, thawed

1 cup thinly sliced red onion

1/2 cup finely chopped celery

1 Tbsp. chopped fresh parsley

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stir with whisk until combined.

Cook edamame in boiling water 4 minutes. Add onion and celery, cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

Chicken Tostadas

This great recipe comes from the July 2008

magazine (RIP). This recipe is simple to prepare and quick to make. What did we ever do before rotisserie chickens?

Chicken Tostadas

1 medium white onion

1 lb. tomatoes. quartered

2 large garlic cloves

1 or 2 fresh Serrano chiles, stemmed

1/2 cup plus 2 Tbsp. vegetable oil, divided

3 cups shredded iceberg lettuce

1/2 cup chopped cilantro, divided

1 rotisserie chicken, meat coarsely chopped (4 cups)

6 (6-inch) corn tortillas

1 (1-lb) can refried beans, heated

1 avocado, halved, pitted, peeled and sliced

1/2 cup Mexican crema or sour cream

1/4 cup crumbled queso anejo( I used grated mont. jack instead)

Preheat broiler.

Cut half of onion into 3/4 inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic and whole chiles with 2 Tbsp. oil in a 4-sided sheet pan, spreading in 1 layer. Broil 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss lettuce, radishes, chopped onion and half of cilantro.

Puree tomato mixture in blender with 1 tsp. salt until smooth. transfer to a bowl and stir in chicken, remaining cilantro and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium -high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and immersing with tongs, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread with heated beans and top with chicken mixture. Top with sliced avocados and crema. Mound with lettuce mixture and sprinkle with cheese.

Apple Tart with Orange-Marsala Glaze

This recipe came from the Oct/Nov 2009 Cooking Pleasures magazine. The recipe was supposed to be baked in an 11 inch tart pan, but I did not want to make a crust and forgot to buy one of the refrigerated ones. So I grabbed a frozen puff pastry sheet from the freezer and adapted the recipe to fit. It turned out great and tasted wonderful. Easy company worthy dessert.


Apple Tart with Orange-Marsala Glaze


1 frozen puff pastry sheet, thawed
2 Golden Delicious apples, peeled and sliced 1/4 inch
1/4 cup sugar
Dash salt
2 Tbsp. unsalted butter, chilled, thinly sliced
2 Tbsp. orange marmalade, melted
1 Tbsp. sweet Marsala wine



Heat oven to 400 degrees. Cover bottom of baking sheet with parchment paper. Unfold pastry dough, crimp edges.
Arrange apple slices close together to cover bottom. Combine sugar and salt; sprinkle over apples. Dot with butter.
Bake until crust is golden brown and apples are tender. Cool on wire rack.
Combine marmalade and wine, brush over apples.

Creamy Cornbread

This is one of those recipes that we always ask mom to prepare at holiday time. Very simple to make and so good to eat.

Creamy Cornbread

1 can cream corn
1 can whole corn
1/2 cup butter, melted
3 eggs
1 box Jiffy Cornbread Mix

Combine all ingredients in a bowl. Pour into greased baking dish and bake 55-65 minutes at 350 degrees.

Jan's Original Cheese Ball

This is another one of mom's cheese ball recipes. She has served this at holiday gatherings for ever.

Jan's Original Cheese Ball


2 8-oz. packages cream cheese, softened
1 small can crushed pineapple, well drained
1/2 cup finely chopped green pepper
1/4 cup chopped onion
1/2 tsp. garlic powder
1 cup chopped pecans

Mix first 5 ingredients and roll into a ball. Roll in chopped nuts and serve with crackers.

Jan's Tasty Cheese Ball

I have been going through my piles of recipes and trying to get the ones posted that I have tried. This is one of my mom's cheese ball recipes.

Jan's Tasty Cheese Ball


1 stick butter, softened
1 8-oz. cream cheese, softened
1/4 cup finely chopped green olive
1/4 cup finely chopped black olive
1/4 cup canned dried onions
1 cup shredded mild cheddar

Mix butter, cream cheese, olives and onions. Form into a ball and roll in shredded cheese.

Three-Cheese Macaroni

I am always on the hunt for a great mac and cheese recipe. To me it's the ultimate comfort food and I'm always up for a little comfort. This recipe comes from the Oct. 2009 Food Network Magazine. Not only is this one tasty, but it's also healthy. A 1 1/3 cup serving is only 403 calories! I added some browned turkey smoked sausage to mine, but here is the magazine recipe.

Three-Cheese Macaroni

1 large egg

1 12-oz. can evaporated whole milk

Pinch of cayenne pepper

Pinch of freshly ground nutmeg

Kosher salt and freshly ground black pepper

1 1/3 cups grated muenster cheese, plus 4 deli thin slices

1/2 cup grated sharp cheddar

1/4 cup grated Parmesan

1/2 head cauliflower, cut into small florets (4 cups)

4 cups medium pasta shells

Whisk egg, evaporated milk, cayenne, nutmeg, salt and pepper to taste in a bowl. Toss grated cheeses in a separate bowl.

Bring large pot of salted water to a boil. Add cauliflower and cook until almost falling apart, 7 to 8 minutes. Transfer to bowl with slotted spoon. Add pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup of water. Preheat broiler.

Combine egg mixture with cheeses in empty pot and cook over medium-low heat, stirring constantly, until cheese melts and sauce begins to thicken. Remove from heat and add cauliflower. Puree with immersion blender until light and smooth. Stir in some water until creamy.

Toss pasta in sauce; season with salt and pepper. Transfer to shallow baking dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Slow Cooker Beef Barbecue

This recipe was in American Profile, a magazine that comes in a free weekly paper thrown in my neighborhood. I thought it sounded easy and am always looking for recipes that cook themselves! It's not bad for a crock pot meal and a cheap cut of meat. i would prepare this again and actually want to try it with a pork roast. I served it on toasted whole wheat buns.


Slow Cooker Beef Barbecue

1 (2 - to 2 1/2 lb) boneless chuck roast
1/2 tsp. garlic salt
1 large onion, chopped
1 medium celery stalk, chopped
2 Tbsp. brown sugar
1 cup ketchup
1/4 cup fresh lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. cider vinegar
1 Tbsp. liquid smoke
1/4 cup all-purpose flour



Sprinkle roast with garlic salt. Place in bottom of greased 3 1/2 to 4 quart slow cooker. Top with onion and celery.
Combine brown sugar, ketchup, lemon juice, Worcestershire sauce, vinegar and liquid smoke in a small bowl. Pour over meat. Cover and cook on low for 8 hours. Remove meat and place on cutting board.
Ladle 1/4 cup of liquid into a small bowl. Add flour and whisk until smooth. Stir into sauce in slow cooker. Shred beef with a fork and return to slow cooker. Cook on high for 30 minutes. Serve on buns.

White Corn Salad

This recipe has been around for awhile. My ex-wife used to bring it to family gatherings and it was always a hit. My mom still requests this one.


White Corn Salad


2 Tbsp. olive oil
2 Tbsp. rice wine vinegar
1 tsp. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
2 ( 11 oz.) cans white shoepeg corn, drained
1 large tomato, seeded and chopped
4 green onions, chopped
1/2 green bell pepper, chopped


In a large bowl whisk together first 5 ingredients. Add the rest and toss to combine. Serve immediately or cover and refrigerate until serving.

Marie's Molasses Cookies

Here's another recipe for molasses cookies; as part of my quest to find the perfect one. A guy at work brought these in and I asked for the recipe since they were a little different than usual. They are good, but they are not as good as those wonderful ones from Murray's Ice Cream in Westport. Someday i will figure the recipe out though....

Marie's Molasses Cookies

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp kosher salt

1/2 cup vegetable shortening, melted ad cooled

1 large egg

1/4 cup unsulfered molasses

3/4 cups old fashioned oats

Preheat oven to 350 degrees.

Sift together flour, sugar, baking soda, spices and salt. Add melted, cooled shortening, egg and molasses; mix well. Stir in oats.

Drop dough by tablespoons onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 8 to 10 minutes.

Yield: 2 dozen