"Dark Side of the Moon Pies"

1/2 cup butter, softened
1 cup sugar, softened
1 egg
1 cup evaporated milk
1 t. vanilla extract
2 cups all-purpose flour
1/2 t. salt
1/2 cup cocoa powder
1 1/2 t. baking soda
1/2 t. baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 t. vanilla extract
1 cup marshmallow creme


Preheat oven to 400 degrees. Lightly grease a cookie sheet.

In a large bowl, cream together 1/2 cup butter and sugar. Add the egg, evaporated milk and vanilla. Mix well. In a separate bowl, mix together the flour, salt cocoa powder, baking soda, and baking powder. Add the flour mixture slowly to the sugar mixture while stirring. Mix just until ingredients are incorporated.


Drop the dough by rounded tablespoons onto the greased cookie sheet. Allow 2-3 inches between them for spreading. Bake 6-8 minutes. Cool for 1 hour before filling.

In a medium bowl, combine 1/2 cup butter, sugar, vanilla and marshmallow creme until smooth.
Assemble the moon pies by placing 1-2 tablespoons of the filling between the flat sides of two cookies.

Serves 24

Chicago-Style Lady Hog Dog

1 all-pork hot dog
1 poppyseed hot dog bun
1 T. yellow mustard
1 T. sweet green pickle relish
1 T. chopped onion
2 tomato wedges
1 dill pickle spear
1 sport pepper
1 dash celery salt

Bring a pot of water to a boil. Reduce heat to medium , place hotdog in the pot and cook for 5 minutes or until done. Remove and set aside. Set a steamer basket into the pot and place the bun in the basket. Steam the bun for 1-2 minutes until warm.

Place the hot dog in the bun and layer on all the toppings, nestling the tomatoes and dill pickle spear between the hot dog and the bun. Yum!

Louis' Blueberry Hill Cobbler

6 cups fresh blueberries

2 T. brown sugar

1 T. all-purpose flour

1 T. lemon juice

2/3 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup regular oats

3/4 tsp. cinnamon

5 T. chilled butter, cut into small pieces

vanilla ice cream

Preheat oven to 375 degrees.

Toss together first 4 ingredients and place in a 10x14-inch baking dish. In a medium bowl, combine 2/3 cup flour, 1/2 cup brown sugar, oats and cinnamon. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. Spread evenly over the blueberries. Bake for 30 minutes or until golden and bubbly. Serve with vanilla ice cream and enjoy!

Makes 8 servings

4th of July Cool Berry Trifle

Dazzle your friends and family while idulging your patriotic spirit with this super delicious, fresh & fruity 4th of July Cool Berry Trifle.

1 large pkg. instant vanilla pudding

4 cups fresh berries (raspberries, strawberries, blackberries or blueberries)

1/4 cup plus 2 T. sugar

2 t. fresh lemon juice

1 cup whipping cream

1 t. vanilla extract

24-36 ladyfingers

Prepare the pudding according to the package directions. Chill.

Slice the strawberries and combine with the other berries, if using. Toss with 1/4 cup sugar and lemon juice and set aside for 30 minutes to allow the fruit to release its juices.

In a separate bowl, whip the cream with the vanilla extract and 2 T. sugar until soft peaks form. Set aside.

In a 4 qt. clear serving or trifle bowl, place one layer of ladyfingers. Top with 1/3 of the fruit and 1/2 of the pudding. Add another layer of ladyfingers, 1/3 of the fruit and the remaining pudding. Add a final layer of ladyfingers, the last 1/3 of the fruit, and top with the whipping cream. Garish with berries if desired.

Refrigerate until ready to serve.

Serves 8-10.

Summer Vegetable Gratin

2 medium yellow squash, cut into 1/2" chunks

2 medium zuchini, cut into 1/2" chunks

1/2 large red onion, thinly sliced

optional: 1 cup cherry or grape tomatoes, cut in half

6 T. olive oil, divided in half

2 cloves garlic, minced

3/4 cup Panko bread crumbs

1/2 cup smoked mozzarella, shredded

1/2 cup parmesan cheese, shredded

1 t. salt

Preheat oven to 450 degrees.

Spread yellow squash, zuchini, onion and tomatoes on a large jelly roll pan or cookie sheet.

Toss with 3 T. olive oil, spread evenly on the pan and roast for 30-40 minutes until vegetables are tender, slightly darkened and caramelized. To ensure even roasting, toss the vegetables halfway through the roasting time. Remove from oven. Transfer vegetables to a shallow baking pan or individual gratin dishes.

In a medium mixing bowl, combine 3 T. olive oil, bread crumbs, mozzarella cheese, parmesan cheese, garlic and salt. Spread the mixture evenly over the roasted vegetables and return to the oven for 6-7 minutes until the bread crumbs are toasted and the cheese is melted.

Serves 6

Angels of the Earth

"Strawberries are the angels of the earth, innocent and sweet, with green leafy wings reaching heavenward." - Jasmine Heiler

If you've no time to track the growing seasons of your favorite produce, I've got a simple indicator that was once shared with me by an accomplished cook. And it's a simple observation to make. Watch the prices. They drop noticably during peak season. It's simple supply and demand. A robust harvest of fresh mango will likely drive the price down to 69 cents a piece. (I suggest avoiding them them when they're $2.19 each - scarcity is not a good thing when it comes to off-season produce.)

Defering our gratification until "just the right time" is not an easy task for fruit and vegetable lovers. Anyone who stands in the produce section of the grocery store and stares down a $5 carton of strawberries understands the dilema. Shall we overpay for produce whose time has not really come - at least not yet? I'm guilty of weakness here. More than once I've scolded myself after indulging in off-season impulse consumption. That pineapple was NOT worth $8!

The good news? Every fruit has its day and this day-week-month belongs to the strawberry. The bottom dropped out of the prices this week. I saw the sign from a distance at the grocery store. $1 per pound. I couldn't get enough. Seriously, I bought 6 pounds and will likely go back for more. I wish I could say I've used them for strawberry muffins, strawberry & spinach salads, strawberry smoothies, etc. But honestly, they disappear straight from the colander almost as soon as they are rinsed. Pure, perfect, unadulterated sweetness - cheap and in season!

Welcome home, kids. Hungry?

My kids were away on mission trips over Spring Break. Not a bad way for four American teenagers to spend their free time. I retrieved two of them from our church parking lot this afternoon after a 35 hour bus ride home from Matamoras, Mexico, where they built houses and did street evangelism all week. They were exhausted, dirty, hungry - and glowing. There is, I believe, an inevitable change that occurs in the hearts of young people when they step outside their own comfortable worlds and engage in activities that serve the physical and spiritual needs of others. Very quickly they come to view the world differently - and I'm so grateful for it.

"What would you like to eat?" I asked them. "I'll make you anything you want. Pot roast? Fried Chicken?"
"We want something light - fresh," they both replied.
We opted for our favorite summertime take-out meal (for which I take no credit at all).
Publix makes a fabulous summer salad called, well, the "Summer Salad." It's outstanding. It contains an enormous bed of mixed greens, sliced turkey, blue cheese crumbles, sliced strawberries, mandarin oranges, chopped apples and heavily sugared pecans. You drizzle the whole thing with a delicious Citrus-Herb dressing. We add a large loaf of crusty french bread, a gallon of sweet tea and call it a meal. Simple and yummy.

Welcome home, kids. You look the same, but I know you're different. Life is good.

Creamy Autumn Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes. Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.

Serves 8-10

Fresh Fall Apple Cake with Hot Buttered Rum Sauce

½ cup (1 stick) butter, softened
2 cups sugar
2 eggs
2 cups flour, sifted
1 t. baking powder
¾ t. baking soda
½ t. salt
½ t. nutmeg
½ t. cinnamon
½ cup chopped walnuts
4 medium to large apples, peeled, cored and chopped.

Preheat oven to 350 degrees.
In a large bowl, combine butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually add to egg mixture, combining thoroughly. Stir in apples and nuts. Pour into buttered tube pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or room temperature. Spoon Hot Buttered Rum Sauce over individual slices when serving.

Serves 12.

Hot Buttered Rum Sauce
Combine in saucepan over medium heat until smooth and hot:
1 cup sugar
½ cup (1 stick) butter
½ cup light cream or half-n-half
1 t. rum extract

Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese...Served with Orange-Ginger Sauce

3 lb. fresh pork roast
2 T. butter
1/2 medium onion, chopped finely
3/4 c. chicken broth or stock
1/2 t. dried sage
2 c. cornbread dressing crumbs
1/2 c. golden raisins
3 c. fresh spinach, packed
1 (4 oz) carton crumbled feta cheese
salt and pepper

Preheat oven to 350 degrees. Place spinach on cutting board and chop finely. Set aside.
In large skillet, melt butter over medium-high heat. Add onions and saute until soft, about 5 minutes. Remove from heat. Add chicken broth, sage, and 1 tsp salt. Stir to combine. Add cornbread crumbs and toss to coat. Add raisins, spinach and feta cheese. Toss gently to combine. Set aside.

Double-butterfly the pork roast. Here is how you do it:
1. Lay the pork roast on a cutting board. Using a sharp knife, cut lengthwise, separating the top 2/3 from the rest of the roast (it is helpful to start in a corner) - but stop at the opposite side before cutting all the way through. Open this top 2/3 of the roast onto the cutting board like you are opening a book.
2. Starting at the center line of the roast, repeat this same procedure by cutting the two-thirds (left) side of the roast in half - but once again, stop at the opposite edge before cutting all the way through.
3. Once laid out, it will resemble a tri-fold book, laid flat. Pound the roast, if necessary, to a thickness of about 1/2".

Generously salt and pepper both sides of the flattened roast. Spread the stuffing mixture evenly on top, stopping 1/2" from all four sides. Starting from one side, tightly and securely roll up the roast and tie with kitchen twine every 2 inches. Place in a roasting pan on the middle oven rack and cook for 50-60 minutes, until the internal temperature reaches 130-135 degrees. Let rest 10-15 minutes. Slice into 1-inch slices and arrange on a platter. Serve with Orange-Ginger sauce. Serves 8.

Orange-Ginger Sauce
1/3 cup packed brown sugar
2 T. cornstarch
2 c. orange juice
1/2 t. ground ginger

Combine brown sugar and cornstarch in a saucepan. Add orange juice and ground ginger. While stirring, bring to a boil over medium-high heat. Reduce temperature and simmer, continuing to stir until slightly thickened, about 5-7 minutes.

Chocolate Hot Lava Cake

1 cup flour
2/3 cup sugar
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup packed light brown sugar
1 large egg
1/2 cup milk
1/4 cup (4 tablespoons) butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1 1/2 cups boiling water

Preheat oven to 350 degrees. Coat a 9-inch square cake pan with cooking spray.
In a large bowl, whisk together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. In a medium bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Combine the mixture thoroughly with your fingers, breaking up any sugar lumps. Set aside. To the flour mixture, add the egg, milk, melted butter, and vanilla extract. Combine thoroughly. Pour the batter evenly into the buttered pan. Sprinkle the chocolate chips over the batter. Spread the brown sugar mixture evenly over the top. Slowly pour the boiling water over the batter. Bake for 25 minutes.

Allow the cake to cool at 10-15 minutes before serving. The soft, moist cake will be on top, and underneath will be a luscious layer of chocolate "lava". Serve with whipped cream or vanilla ice cream. Serves 8.

Yummy Chocolate Truffles

1 recipe chocolate ganache (see below)

12 oz. semisweet chocolate, melted

1 cup cocoa powder

Coating Options: sweetened, shredded coconut, cocoa powder, chopped nuts (pecans, pistachios, etc)

Chill ganche until firm. Scoop out 1 heaping teaspoon portions of ganache and drop into cocoa powder, coating all sides. Lift out chocolate and, using bare hands, roll into small ball. Repeat with the rest of the ganache and place chocolate balls on flat surface. Using toothpicks or a fork, drop truffle into melted chocolate, coating all sides. Lift out and gently roll truffle through desired coating (cocoa powder, coconut, chopped nuts). Place on flat surface to dry. Store in the refreigerator.

Note: Flavored extracts (mint, rum, cherry) can be added when ganache is prepared to create lucious flavored truffles!

Luscious Hot Chocolate

This couldn't be simpler - once you have your chocolate ganache on hand! Mix 1/4 cup ganache (see recipe below) into 6 ounces hot milk. If making a larger batch, heat 8 cups milk in saucepan and add 1 full recipe chocolate ganache. Stir until fully combined and piping hot. (8 servings)

Top with marshmallows or whipped cream.

Heavenly Chocolate Ganache

While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long! Enjoy!

Serve over fruit, cake or any dessert. Eventually the ganache will thicken as it cools. It can be used as a basis for truffles, tortes, frosting, or hot chocolate.

Peach French Toast Bake with Peach Syrup and Fresh Cream

1 large loaf challah bread, cut into cubes
2 cups heavy cream
2 cups milk
5 eggs
1 ½ cups sugar
1 t. cinnamon
1 (29 oz) can peaches in heavy syrup, pureed until smooth in blender or food processor.

Preheat oven to 350 degrees.
In large bowl, whisk together cream, milk, eggs, sugar, cinnamon and pureed peaches. Add bread cubes and toss gently to combine. Let sit for 15 minutes.

Lightly coat a 10 x 14 baking pan with butter or cooking spray. Pour bread and egg mixture into pan and press gently. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Serve warm with Peach Syrup and Fresh Cream.

Peach Syrup:
1 ½ pounds fresh peaches, peeled & pitted – or 1 (29 oz.) can sliced peaches in heavy syrup.
½ cup sugar
1 T. butter, melted
In blender or food processor, puree peaches, sugar and butter until smooth. Syrup can be served warm or room temperature.

Fresh Cream:
1 pint heavy whipping cream
½ cup sugar
Beat whipping cream and sugar with mixer until soft peaks form.

Balsamic Glazed Pot Roast with Sund Dried Tomatoes and Mushrooms

What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food.

3 1/2 - 4 lb. chuck roast
4 T. oil plus 2 T. oil
1-2 large onions, coarsley chopped
1 (8 oz.) package sliced baby bella mushrooms
1 (3 oz.) package sun-dried tomatoes
1 1/2 cups beef broth or stock
1/3 cup balsamic vinegar
2/3 cup red wine
3 cloves garlic, minced
1/2 t. smoked paprika
2 t. salt1/2 t. pepper
2 T. flour

Preheat oven to 350 degrees. Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces. In a 5-7 qt. dutch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches). Remove the meat to a plate.

Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.

Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours.

Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.

Beautiful Summer Bounty

So you've been to the Farmers' Market - or the local supermarket - and loaded up with the most beautiful fruits and vegetables that summer has to offer! Now what? With a few simple steps, you can ensure your "summer bounty" will be fresh and delicious several days from now and avoid the sad tragedy of having to throw out a bag of "fruit gone bad".

It all begins with getting to know your produce - and your refrigerator. All produce is not created equal and your refrigerator is not the same temperature throughout. Your refrigerator has "microclimates", or zones that vary in humidity and temperature:

Coldest Area (34 degrees or below): The back of fridge - particularly the top and middle shelves.

Mildest Area (38 degrees or higher): The front of the fridge - all shelves.

Humid Area: The crisper drawers. It's also important to know that some produce doesn't belong in the fridge at all.


Here's a breakdown of the best storage spots for your fruits and vegetables:

The Front of the Fridge (higher temperature is best for items prone to chill-injury): oranges, lemons, limes, grapefruit, all berries, corn, melons and peas.

Anywhere in the Fridge (including the coldest area for those items not prone to chill-injury): grapes, cherries, apples

The Crisper Drawer (the higher humidity keeps items with high water content from drying out and shriveling): asparagus, broccoli. carrots, cucumbers, fresh herbs, green beans, all leafy greens, mushrooms, peppers, summer squash and zucchini.

On the Kitchen Counter (no refrigeration needed unless the items have passed their peak of freshness): avocados, bananas, kiwis, mangos, nectarines, peaches, pears, pineapple, plums and tomatoes.

In the Pantry (away from light at room temperature): garlic, onions, potatoes and sweet potatoes.

On the Every Day Show: May 21

Dinner for Two!

Shrimp and Crab Newburgh

Warm Forelle Pear Salad

Decadent Dark Chocolate Fondue

On Every Day with Marcus and Lisa - May 8

A Slumber Party with a Whole Lotta' Chocolate!

"Girls' Night" Chocolate Fondue - Two Ways!

"Party on a Tray": Build-Your-Own-Crostini

Super Easy Fruited Chicken Salad Cups

Specialty Sparkling Sodas

Super-Easy Fruited Chicken Salad in a Cup

These simple, individual cups of fruited chicken salad will delight your Girls' Night guests! To keep your prep time to a minimum (and save your energy for your evening), take a short cut by starting with your favorite, store-bought chicken salad. Customize this dish by mixing in a variety of delicious additions. Place a generous scoop of chicken salad into individual short glasses or bowls. Arrange a couple of crispy bread sticks in each dish.

Try any of these yummy additions to your chicken salad:
* Chopped fruit: apples, dried cranberries, strawberries, blueberries, orange segments
* Diced veggies: celery, carrots, onion, avocado
* Toasted nuts

Build-Your-Own Crostini Bar

I call this a "Party on a Tray!" One of the nicest things about it is that it's comprised entirely of "pick up" items from the grocery store. Do I call this "cooking?" Well, no...but that doesn't mean you can't take credit for assembling this Girls' Night All-Star! Be creative with your ingredients. The tray can be prepared in the kitchen and then transported anywhere. I place a tiny vase of fresh flowers and some votive candles directly on the tray. I then arrange the crostini ingredients and let my guests assemble their own delectable creations. You will need the following:

* Purchased or homemade crostini ("crostini" literally means "little toasts" and can be easily made in the oven. Slice a fresh loaf of French or Italian bread into 1/2" slices, brush with olive oil, sprinkle with salt and bake in the oven at 375 degrees until slightly golden, turning once.

* 2 or 3 Cheese selections: Stilton, Brie, Goat Cheese, and cream cheese are great choices.

* Fruit Jam/Preserves or Dried Fruit: pepper jelly, fig preserves, raspberry jam or the flavor of your choice. Dried mango, figs, and cherries are nice.

* Salted Nuts

"Girls Night" Chocolate Fondue - Two Ways

While standard semisweet chocolate chips are acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your fondue a heavenly complex flavor. Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter
1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long. Transfer to fondue pot or small crock pot.

White Chocolate-Caramel Fondue (variation) - Substitute white chocolate for dark chocolate (white candy bark or candy coating is NOT the same thing as white chocolate).
Heat a small jar of caramel sauce and drizzle a generous amount over the white chocolate fondue.

On Every Day with Marcus and Lisa - April 10

Easter Brunch

Sunrise Egg Baskets

Fresh Carrot & Nut Coffee Bread with Pineapple Cream Cheese

Orange - Cherry Juice Spritzers

On the EveryDay Show: May 4

A Taste of the Emerald Isle!

Dublin Roasted Potato Soup

Fresh Pub Salad with Irish Sour Cream Dressing

Crusty Irish White Bread

Fresh Carrot & Nut Coffee Bread

1 1/2 cups flour
1/2 cup quick cook oats
1/2 cup brown sugar
3 t. baking powder
1 1/4 t. salt
1 cup finely chopped carrots
1/2 cup golden raisins
1/2 chopped walnuts or pecans
2 eggs, beaten

1/2 cup butter, melted
3/4 cup milk

Preheat oven to 375 degrees.

Combine flour, oats, brown sugar, baking powder and salt in mixing bowl. In a separate bowl, beat eggs and combine with melted butter and milk. Add to flour mixture along with carrots, nuts, and raisins. Stir just until combined - do not over-stir. Pour batter into greased tube pan.
Bake 20-22 minutes or until toothpick comes out clean when inserted into the center. Cool 15 minutes and then invert onto serving plate or cake pedestal. Serve with Pineapple Cream Cheese (recipe below). Serves 12.

Pineapple Cream Cheese:

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) can crushed pineapple, drained thoroughly
4 T. sugar

Combine ingredients and chill until slightly firm.

Orange-Cherry Juice Spritzers

1 qt. orange juice
1 qt. ginger ale
1/2 cup maraschino cherry juice

Chill all ingredients until ice cold. Combine in a 2-qt pitcher. Serve over ice and garnish with maraschino cherries.

Sunrise Egg Baskets

1 pkg. refrigerated pie crust (contains 2 crusts)
1/2 small onion, chopped
1/2 small red bell pepper, chopped
1 T. oil
1/2 pkg. (8 oz.) bulk sausage
8 eggs (small or medium)



Preheat oven to 350 degrees.

Unroll both pie crusts and cut each crosswise into quarters. (8 pieces total). Cut 8 squares of aluminum foil slightly larger than the pie crust pieces. Lay each piece of pie crust on top of a foil square and gently press into muffin tin. Arrange or flute the edges of each pie crust.

Heat oil in skillet over medium heat and saute onions and pepper until soft. Add the sausage and brown until no longer pink. Drain any excess fat. Spoon 2 T. of the sausage mixture into each pie basket. Press down firmly with the back of the spoon.

Bake for 15 minutes. Remove from oven and crack an egg into the top of each basket. Carefully return to the oven and bake an additional 15 minutes. Remove from oven and serve immediately. Eggs will be soft baked with slightly runny yolks. Salt to taste.

Crusty Irish White Bread

5 cups all purpose flour
3 t. baking soda
2 1/2 t. salt
3 cups buttermilk

Preheat oven to 425 degrees.

Place dry ingredients in mixing bowl and stir vigorously with a whisk to fully incorporate. Create a "well" in the center and pour in half of the buttermilk. Using a mixing spoon, pull the flour from the sides into the buttermilk and mix. Add remaining buttermilk. At this point, it is helpful to use your hands to incorporate the dough. Combine thoroughly. Turn the dough out onto a generously floured surface. Knead for about 2 minutes, adding additional flour as needed to prevent sticking. Shape dough into a loaf and place in a well greased, medium size loaf pan.
Bake for 30 minutes, then reduce heat to 350 degrees and bake additional 35-40 minutes or until a knife inserted in the center comes out clean.

Wonderful served with Irish butter!

Fresh Irish Pub Salad

Layer in a serving bowl any of the following fresh ingredients:

Fresh greens (Bibb lettuce, spinach and watercress work well)
Thinly sliced cucumbers
Sliced red onion
Chopped tomato
Sliced celery
Sliced hard boiled eggs
Shaved Irish Cheddar Cheese or crumbled Irish blue cheese

Drizzle with Irish Sour Cream Dressing.

Irish Sour Cream Dressing

1 (8oz.) container sour cream
1 T. apple cider vinegar
1/3 cup half-n-half
1/2 t. salt
2 t. sugar
1 t. dry mustard
2 hard boiled eggs, chopped

Place all ingredients in blender and process until smooth. If you prefer a chunkier dressing, then coarsely chop the eggs and combine the ingredients in a bowl by hand.

Dublin-Style Roasted Potato Soup

3 large baking potatoes, peeled and cut into small chunks
1 large onion, chopped
4 T. oil
3 1/2 cups chicken broth
1 cup heavy whipping cream
2 T. butter
1 1/2 t. salt

Preheat oven to 450 degrees.
Place potatoes and onions in single layer on large baking sheet. Drizzle with oil and toss to coat thoroughly. Bake for 25-30 minutes, tossing occasionally, until onions are soft and potatoes are golden brown.

In large saucepan, heat 2 cups chicken broth, whipping cream, butter and salt until piping hot. Add roasted potatoes to saucepan and boil gently 15 minutes. Remove from heat. Using a hand-held emulsion blender, carefully puree the mixture until smooth and creamy. (Note: If you do not have an emulsion blender, you can transfer the mixture to a blender - in 2 or 3 batches - and blend until smooth; then return to the saucepan). Add remaining 1 1/2 cups of chicken broth and heat soup until piping hot. Serve as is, or top with a sprinkling of cheddar or Irish cheese and sliced green onions. If mixture is too thick, it may be thinned with additional chicken broth.

Serves 6

Shrimp and Crab Newburgh in Phyllo Purse

1 cup small or salad shrimp, fresh or frozen, peeled and deveined
4 oz. crab claw meat (1/2 of an 8 oz. container)
2 T. butter
1/8 cup sherry
1/2 cup heavy cream
4 egg yolks
1/4t. cayenne pepper
1/2 t. paprika
1/4 t. salt

1 pkg. frozen phyllo dough sheets (8 sheets will be used)
4 T. melted butter

Preheat oven to 350 degrees.

Follow package instructions for defrosting phyllo dough sheets. Keep sheets covered with damp paper towels to ensure phyllo dough does not dry out.

Melt 4 T. butter in skillet or small dutch oven. Add shrimp, crab and sherry. Heat through.

In small saucepan, whisk egg yolks into cream. Heat mixture over medium heat until thickened, 4-5 minutes. Add salt and spices. Add half of the cream mixture to the shrimp and crab. Reserve the remaining cream sauce for serving.

Take 4 sheets of phyllo dough and trim to form a 9" x 9" square.
Repeat with a second set of 4 sheets. Brush melted butter between each phyllo sheet. Divide shrimp mixture into 2 portions and place in the center of the phyllo sheets. Gently pull up the sides of the phyllo square, joining the edges at the top. Squeeze firmly to seal the top. Brush with a little of the remaining melted butter.

Bake for approx. 25 minutes or until golden brown. Spoon warm cream sauce over phyllo purses just before serving.

Warm Forelle Pear Salad

A Serving for Two:

2 Forelle pears, cut in half and cored
1/4 cup sugar
3 T. oil
2 T. white wine vinegar
2 T. sugar
2 cups fresh greens (spring mix or bibb lettuce works well)

Place cut pears in a saucepan with boiling water and cook 13-14 minutes until tender. Remove from water.

Heat small skillet over medium heat. Place 1/4 cup sugar on plate
and press each pear half into sugar on both sides, coating generously. Place pears on dry skillet and cook until golden brown, about 3-4 minutes. Flip pears and cook an additional 3-4 minutes.
Important Note: Keep the heat at medium to medium-low so the sugar darkens, but does not burn.

Remove pears from skillet and place 2 halves on 1 cup of greens. Repeat with remaining 2 pear halves.

To the skillet with the pear drippings and sugar, add 1/4 cup water and cook for 1 minute until syrupy. Add oil, vinegar and remaining 2 T. sugar. Whisk vigorously over medium heat until warm and fully incorporated. Spoon immediately over pears and greens. A nice addition: top with crumbled gorgonzola and toasted nuts.

Serves 2

Dark Chocolate Fondue for Two

Treat yourself - and your honey - to this dark and decadent dessert for two. The great news..it will only take a few minutes to whip up!

1 (12 oz.) bag Ghiradelli dark chocolate morsels
1 cup heavy whipping cream

Warm the cream in a double boiler - or a glass bowl set over a saucepan of simmering water. Add the dark chocolate morsels and stir until melted, smooth and glossy, 2-4 minutes.

Transfer chocolate to a small serving bowl, fondue pot or tiny crock pot.
Serve with your choice of dippable items: strawberries, raspberries, bananas, marshmallows, chunks of pound cake, pretzels, etc. Use small salad forks or fondue forks. Enjoy!

On the Show - January 19 - Succulent Balsamic "Every Day" Pot Roast

What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.

The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food. Try serving it atop Creamy Horseradish Whipped Potatoes (recipe below).

3 1/2 - 4 lb. chuck roast
4 T. oil plus 2 T. oil
2-3 large onions, quartered and sliced thick
1 (8 oz.) package sliced baby bella mushrooms
1 (3 oz.) package sun-dried tomatoes
1 cup beef broth or stock
1/3 cup balsamic vinegar
2/3 cup red wine
3 cloves garlic, minced
1/2 t. smoked paprika
2 t. salt
1/2 t. pepper
2 T. flour

Preheat oven to 325 degrees.
Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces.
In a 5-7 qt. dutch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches).

Remove the meat to a plate. Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.

Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours. Excellent served over white rice or Creamy Horseradish Whipped Potatoes.

Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.

Creamy Horseradish Whipped Potatoes - Short Cut Version

If you are serving more than 4 people, you'll want to double this recipe.
This short-cut version calls for refrigerated fresh mashed potatoes which will save you a good deal of time. It is an acceptable substitute to hand-mashed potatoes, especially considering you will be embelishing them with milk, butter, salt and horseradish. You can increase the amount of horseradish if you like more zip.

1 (24 oz) package refrigerated fresh mashed potatoes.
2 T. butter
1/4 cup milk or half-n-half
2 t. prepared horseradish (not horseradish sauce)
2 t. salt

In a medium saucepan or dutch oven, melt butter over medium heat. Add mashed potatoes and stir until smooth. Add milk, salt and horseradish and continue to stir over medium heat until piping hot. Serves 4.

Cool Weather Citrus Salad with Sweet Sesame Dressing

This fresh citrus salad is divine in its simplicity. The winter months produce the sweetest oranges, tangelos and tangerines. Do what I do and ask your produce grocer, "What's best this week?" He'll be happy to tell you. The week I prepared this dish for the Every Day show, Mineola tangelos were superbly sweet. So that's what I used. Florida or California navels, Valencia or even those cute little Clementines would also work well. (Hey, if you're in a real pinch, open a can of mandarin orange segments..with this recipe, you'll have a new appreciation for canned fruit.)

4 cups orange segments (peeled with toughest membranes & seeds removed)
1 (4 oz) pkg. crumbled feta cheese
1 (3 oz) pkg. sliced or slivered almonds
2 T. butter
1 t. salt
1 recipe Sweet Sesame Dressing

Melt butter in microwave. Toss with almonds and spread on baking sheet. Broil in oven until golden and toasty, tossing once or twice for even browning. (Watch carefully) Sprinkle with salt. Set aside to cool.

This salad is best assembled right before eating. Arrange orange segments on platter, shallow bowl, or individual salad plates. Drizzle with a generous amount of Sweet Sesame Dressing. Sprinkle with the desired amount of feta cheese and toasted almonds. Serve and enjoy!

Sweet Sesame Dressing
This recipe produces about 2 cups of dressing which is more than needed for 4 servings. It will keep for up to 3 weeks in the refrigerator and is excellent on green salads and all kinds of fruit.

1/3 c. cider vinegar
3/4 c. sugar
1 t. dry mustard
1 t. onion powder
1/2 t. salt
1/2 t. paprika
1 cup oil
3 T. sesame seeds (buy them on the Asian food aisle - much cheaper than the spice aisle!)

Mix vinegar and dry ingredients (except sesame seeds) in blender until smooth. Gradually add oil until fully incorporated. Transfer to bowl, serving jar, or storage container. Stir in sesame seeds by hand. Shake or stir before serving. Keeps up to 3 weeks in refrigerator.

On the Show - December 4 - Fresh Pineapple Christmas Wreath

t The first time I made a Williamsburg-inspired Christmas wreath, I followed the overly complicated directions I found in an old dusty book entitled...what else?..."How to Make an Overly Complicated Williamsburg-Inspired Christmas Wreath". It involved a piece of plywood, a can of green spray paint, lots of screws, and a few power tools. In my lifelong pursuit of the answer to the question, "Is this really necessary?", I've determined that there is nearly always an easier way to do everything. Save yourself the trouble and try my shortcut approach to an impressive "Williamsburg-Inspired Pineapple Christmas Wreath". Your neighbors never have to know how easy it was!


Here's what you'll need:
One 24" fresh Christmas wreath (frazier, juniper, or any variety you prefer)
Heavy gauge green florist wire
Green florist picks
Fresh Pineapple and other assorted fruit (lemons, limes and apples work well)
Optional: Pinecones and sprigs of fresh greenery (Nandina and Magnolia leaves work well)

1. Be prepared to man-handle your wreath. Commercial wreaths are supported from behind by a circular metal frame that is relatively pliable. Grab the sides of your wreath firmly and squeeze them together (this takes a little muscle) so that your wreath goes from a circle shape to an oval shape. You want to close the opening in the center of the wreath.

2. Lay your squashed wreath on a stable work surface. Clean your fruit and wipe with a little mineral oil. Take 3 feet of florist wire and wrap the middle of the wire 2-3 times securely around the pineapple at the base of the stem. You should have at least 15" of wire on either side of the pineapple. Lay the pineapple in the center of the wreath in the indentation formed by the closed center. Pull the wires firmly around the sides of the wreath and carefully turn the wreath and pineapple over so that you can work on the back of the wreath. Pull the wires as tight as you can (so the pineapple does not sag) and secure with a knot. Twist the ends and tuck them into the wreath so they do not scrap the surface of your door. Turn the wreath back over.

3. Once your pineapple is securely mounted, you can begin to embelish your wreath with other natural elements. Insert a florist pick midway through each piece of fruit. I usually remove the piece of wire that comes atached to each florist pick. Using your free hand, you can locate places throughout your wreath where the branches are bound together and attached to the metal frame. These places are relatively easy to find and provide secure spots in which to wedge the florist picks and support the fruit. Distribute your decorative elements evenly throughout the wreath. Additional wire can be used if extra support is needed.

4. Additional fresh elements can be added at the top or the base of the wreath. Red Nandina sprigs or magnolia leaf bundles are lightweight and can easily be inserted ino the wreath.

5. Your wreath can be hung from the door on a nail or an over-the-door wreath hanger. I hang mine by the wreath's metal frame, but you can also create a secure loop out out florist wire and attach it to the frame for hanging.

6. Your fabulous, fresh Christmas creation will last outside for 2-3 weeks. You may have to replace an occasional piece of fruit if it goes bad or, as in my case, gets attacked by birds and squirrels. Merry Christmas!

On the Show - December 4 - Festive Sugared Fruit

There are so many versatile ways to enjoy fabulous, festive sugared fruits...and not just at Christmastime. They make wonderful garnishes for all your culinary creations! You can "sugar" just about anything. Be creative. Crab apples, Meyer lemons, limes, or even mangoes are beautiful when they glisten with a sprinkling of super fine sugar.

1. Start with fresh (or slightly under ripe) fruit. Clean and dry thoroughly.

2. Make an egg wash by combining 2 egg whites and 1/4 cup water. Spoon or brush the fruit evenly with the egg wash.

3. Immediately sprinkle the fruit with super fine sugar (I like creme brulee sugar, but regular granulated sugar can also be used.) Do not completely cover the fruit. Allow some of the fruit's natural color to be exposed.

4. Allow the sugared fruit to dry thoroughly. Enjoy!