Kitchen Sink Cookies

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These cookies are not much to look at but they are yu-uu-ummy! My kids and husband said they are the best chocolate chip cookies ever. I don't know about the best ever, but I do know that like soup and brownie recipes, one can never have enough chocolate chip cookie recipes. This recipe happens to be a combination of several recipes with a couple modifications -- a true original! The marshmallows tend to melt and bubble up around the edges, which you may not like, but my family thought that was the best part! The name, of course, comes from throwing in everything but the kitchen sink. ;-)

Kitchen Sink Cookies

makes about 36 cookies

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1 cup  butter

3/4 cup  packed brown sugar
2 1/4 cups  flour
1  egg
1 t. vanilla
1/2 t. salt
1 t. cream of tartar
1/2 cup  oats
1/2 cup  flaked coconut
1/2 cup  crispy rice cereal (Rice Krispies)
1 1/2 cups chocolate chips
1/2 cup white sugar

1 cup mini marshmallows


Cream butter and brown sugar. Add flour, egg, vanilla, salt and cream of tartar. Mix thoroughly. Add oats, coconut, cereal, chocolate chips and sugar. Mix lightly. Drop spoonfuls onto cookie sheets covered with parchment paper (I used a 1-1/2 T. scoop). Bake at 350 degrees for about 10-11 minutes until just lightly brown around the edges. Let cool for about 2 minutes on cookie sheets. Carefully left with a thin spatula and cool completely on a baking rack.

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Samoa Bars

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My family has, in the past, enjoyed quite a few of the cookies that start selling around this time of year by the Girl Scouts. This year, however, we have decided that we will honor our own family's policy of contributing only to Catholic charities when it comes to those cookie sales. Yes, a purchase of cookies is just that, a purchase, but it is also a donation, and many of the Girl Scout policies are not in line with our personal beliefs (which is why we limit our donations to Catholic charities only).

There are other shortbread and mint chocolate cookies on the market similar to the Girl Scout brand, and I can pick them up at the grocery store. One of our family's favorites, however, is that coconut chocolate treat, the Samoa cookie. Last weekend I came across a recipe for a cookie bar that has the same yummy taste and texture and I'll be hanging on to this recipe to make this an annual treat. While these bars don't look exactly like Samoas (like these do) they are easy to make and the taste and texture are right on.

The base is a bit crumbly and I had a difficult time trying to dip them, but I do think the chocolate on the bottom is crucial. I just used a small spatula and spread the chocolate on instead of dipping. The recipe calls for 12 oz. bag of caramels, but I used a 10 oz. bag of Werther's chewy caramels, because that's what was available at my grocer.

Samoa Cookie Bars

makes 30 bars

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1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 t. vanilla extract
2 cups all-purpose flour
1/4 t. salt

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 t. salt
3 T. milk
10 oz. dark or semisweet chocolate (I used chocolate chips)

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (I used a bench knife).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper (I had better luck spreading the chocolate on the bottoms with a small spatula). Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Source: bakingbites.com

Chili Dog Casserole

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I'm almost embarrassed to post this recipe...almost. My youngest son loves, loves chili dogs. He has been asking for a chili dog casserole for quite a while and I just didn't think I could make it palatable. But it was! It was actually pretty tasty, and incredibly easy. And because I used some fairly decent ingredients, I can't even say it was unhealthy. If you like chili dogs, or someone in your family does, it's a sure winner. Doug and I ate ours with a squirt of yellow mustard and chopped onions, but the kids enjoyed theirs as is.

A note about ingredients: I used reduced fat Hebrew National Beef hot dogs. While I do love a cheap hot dog once in a while, it's worth the splurge on a "healthy" dog for dinner. The same goes for the chili -- I used Campbell's Chunky Roadhouse Beef and Bean Chili (regular, not spicy) and it was very, very good. I would eat it straight from the can.

This would make a great weekday (or weekend) lunch for a group of kids, or a fun addition to your Superbowl spread.

Chili Dog Casserole

serves 6

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1 package quality hot dogs, cut crosswise in quarters

(2) 19 oz cans quality canned chili, with or without beans -- your choice

2 cups shredded sharp cheddar cheese (use another cup if you really like cheese)

5 oz. package cheese croutons (I used these), crushed slightly

yellow mustard and chopped onions, optional

Preheat oven to 375 degrees F. Spray a 13 x 9 casserole dish with baking spray; pour one can of chili. Layer hot dogs, croutons and one cup of shredded cheese. Top with second can chili and sprinkle with remaining cheese. Bake for 30 minutes or until chili is bubbling.

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Winter Grapefruit Salad

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This recipe is one of those that you might have seen pictured in your mother's, or grandmother's, copy of the red and white checked Better Homes & gardens.  It's homey and old-fashioned, and in this day of exotic fruits available at every grocery store, probably forgotten. But, I love this kind of salad, for its simpleness of preparation and of flavor. In the dead of winter, with not much but citrus, apples, and pears to be found in the produce department (at least that are reliably good), I thoroughly enjoy a salad like this with breakfast for dinner, or Sunday brunch.

 Winter Grapefruit Salad

serves 6

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3-4 large grapefruits

12 maraschino cherries, halved and drained on paper towels

2-6 T. sugar, depending on tartness

dash salt

Wash grapefruits and dry with a paper towel. Cut the top and bottom of one grapefruit off, close to the flesh. Place grapefruit on one flat side and being careful to not waste the flesh by cutting off too big a piece, slice the peel off from top to bottom going all the way around, a bit at a time.

 

Place grapefruit on its side and slice between the flesh and the membrane, removing each triangular piece of grapefruit, going all the way around until all the flesh is removed. Place pieces in a bowl and then squeeze the remaining membranes releasing all the juice into the bowl as well.

Repeat with remaining grapefruits. Add maraschino cherries. Taste a piece of grapefruit to determine how much sugar is necessary and sugar to taste. Add salt. Toss and refrigerate until serving time.

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Corned Beef Hash

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My family thoroughly enjoys having New England Boiled Dinner, and I recently learned that this meal can be a real treat a second night when the leftovers are turned into Corned Beef Hash. I truly don't remember ever eating Corned Beef Hash before, ever. My mom wasn't big on corned beef, so I suppose there were not leftovers to deal with. The last time I made the New England Boiled Dinner, I bought an extra big roast and I was delighted with this leftover dish, as was my family, as well.

I used a recipe found at Simply Recipes and only modified it a little bit, primarily by adding some diced red pepper. It added some good flavor. I chopped my corned beef in the food processor so it was nicely minced. I didn't bother with the parsley and I'm pretty sure it was not missed. I cooked my potatoes for about 5 minutes in the microwave to get them almost all the way done.

Corned Beef Hash

serves 5-6

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2-3 T. unsalted butter

1 medium onion, finely chopped (about 1 cup)

1/2 cup red pepper, diced in a small dice

2-3 cups finely chopped, cooked corned beef

5 potatoes, cooked and diced, preferably Yukon gold

salt and pepper

chopped fresh parsley

Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

Add the potatoes and red peppers. Spread out evenly over the pan. Increase the heat to medium high and press down on the mixture with a metal spatula. Add corned beef, sprinkling it over the top of the potatoes.

Do not stir the potatoes and corned beef, but let them brown.  Use a metal spatula to lift the hash to see if it is browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Serve with poached eggs if desired, and a fresh fruit salad.

Source: modified from Simply Recipes

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Chicken with Tomatoes and Olives

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Last week I made the best crock pot chicken I have ever made. I often don't like crock pot chicken because it has a tendency to get so mushy that it's almost dry. The juices just cook right out of the meat and into the sauce and you end up with loads of sauce and dry meat. Know what I mean?

This chicken was not like that at all. Possibly it was the shorter cooking time on high, instead of a longer cooking time on low. Whatever it was I wouldn't change a thing. The recipe came from Cooking Light and I followed it pretty much to the T. There were five of us for dinner (four adults) and there were a few thighs leftover, so if you have a smaller crowd, definitely cut back on the meat quantity. I think you could leave everything else the same.

If you are tempted to leave out the olives, I would advise that you make it one time with. They add amazing flavor.

Chicken with Tomatoes and Olives

serves 6

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12  chicken thighs (about 4 pounds), skinned

1 t.  kosher salt, divided

1/4  t.  freshly ground black pepper, divided

1 T. olive oil

1 1/2 T. minced garlic

1/4  cup  dry white wine

3 T.  tomato paste

2  t. crushed red pepper

1  (28-ounce) can diced tomatoes, drained

1/4  cup  sliced pitted kalamata olives (I just smashed and roughly chopped them)

2 T. chopped fresh flat-leaf parsley

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. 

Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

Suggested sides: mashed potatoes and sauteed sugar snap peas

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Effortless Coconut Custard Pie

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This is one of those recipes that you have seen in my favorite types of cookbooks (group cookbooks) that is always called Impossible Such and Such Pie. I never understood that title because if you've ever made one, you know it's anything but impossible. Effortless, uncomplicated, elementary...yes. Impossible? No.

I've only ever made the Coconut version, but they are basically all the same -- custard ingredients mixed together with a variety of flavoring ingredients. In this one, the flavoring is coconut. It's so simple, you just put all the ingredients except the coconut into the blender, turn it on for three minutes and pour it all into a greased deep dish pie plate. Sprinkle on coconut and bake. When it cools is it, essentially, a crustless custard pie (though the Bisquick does form a sort of soft crust). It has great flavor and texture, and all of my children love it -- including one who usually doesn't eat coconut.

Coconut Custard Pie

6 -8 servings

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2 cups milk
3/4 cup sugar
1/2 cup Bisquick
4  eggs
1/4 cup butter 

1 t. vanilla
1 1/4 cups coconut

Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender. Blend on low for 3 minutes. Pour in greased pie pan. Sprinkle with coconut. Bake at 350 for 40 minutes. Cool. Refrigerate any leftovers.

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The Best Beef Enchiladas

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This past weekend I tried a recipe for Beef Enchiladas that made the absolute best enchiladas I have ever had (we had six thumbs up at the table). My guys really like the recipe for Beef Enchiladas that uses chipotle peppers, but they are really a bit too spicy for little ol' me (and little ol' Faith). So when I saw this recipe for Pioneer Woman's Beef Enchiladas (modified) at Katy's Kitchen I made a note to try them. When I made them I actually went back to PW's site to get her recipe, and then, of course, I modified it.

Because my guys like it spicy I was afraid they would not like the original version because my grocer does not stock spicy enchilada sauce, so I spiced up the sauce and then I toned down the filling. They were probably, all said and done, pretty close to Ree's, but I made note of the changes I made and I will most definitely make them that way the next time (and the next time...).

I will warn you ahead of time -- these enchiladas are a pain in the tokus to make (but they are worth it). So before you get started, pour a big glass of sangria to fortify you. Also, because the sauce cooks for 30 minutes, you 'll have some hang time (so maybe you should make a pitcher).

Best Beef Enchiladas

serves 6

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 Sauce:

1 T. canola or corn oil

1 T. flour

(2) 10 ounce cans enchilada sauce

(1) 8 ounce can spicy tomato sauce

2 cups chicken broth

½ t. salt

½ t. pepper

2 T. chopped fresh cilantro

Meat:

1½ pound ground beef

medium onion, in a small dice

1 can diced green chilies

½ t. salt (or Goya Adobo with pepper)

Tortillas:

12 to 14 (6-inch) corn tortillas

½ cups canola or corn oil

3 cups grated sharp cheddar

½ cups sliced black olives

1 cup chopped green onions

1/4 cup chopped cilantro

Heat oil in a preheated pan over medium heat.  Add flour and whisk to make a paste, cooking for one minute. Pour in the enchilada sauce and tomato sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes (enjoy your sangria).

Brown the meat with onions in a skillet. Drain off fat. Stir in diced green chilies and salt. Set aside.

Heat canola oil in a small skillet over medium heat. One by one, using a spatula to flip, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried (a good time to sip sangria).

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat and a little grated cheese ( you can add black olives in the step, but I left them out and just sprinkled them on each serving to spare those who reeeeallly hate black olives) in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro and green onions (and black olives if desired) over enchiladas before serving.

Source: Modified from Pioneer Woman Cooks

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Asian Pear and Poppy Seed Green Salad

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It always takes me a few months to adjust to the change in seasonal foods available. We enjoy so much fresh fruit in the summer -- melon, berries, peaches -- that when it disappears, or becomes scarce, it almost seems like there is no fresh fruit available at all. I recently started embracing the available fruits and now I'm on a winter fruit kick. I love pears, and the Asian Pear really makes a great accompaniment to a green salad. Paired with some crunchy Romaine lettuce, sugar coated nuts, chopped dates and some sliced red onion, as well as my favorite garlicky poppy seed dressing, it makes a great winter salad. The Asian pear is sweet, juicy and crisp, the dates are sweet, as are the nuts. The red onion adds some spice, as does the dressing. Some Blue or Gorgonzola cheese sprinkled on top would be awesome, too, if you have it on-hand,

Asian Pear and Poppy Seed Green Salad

serves 6

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two heads Romaine lettuce,  cut in bite-size dice and washed

1 Asian pear (two if they are smallish), diced in a 1/2-inch dice

several slices of red onion, quartered and separated

1/4 c. sugared mixed nuts (homemade or something like a honey roasted nut), chopped in large pieces

1/4 c. chopped dates
3 T. Gorgonzola or Blue cheese crumbles (optional)

Combine salad ingredients and drizzle with dressing to taste; toss.

Dressing
1 ½ t. minced garlic
½ t. kosher salt
2 ¾ T. sugar 
1 ½ T. spicy golden mustard 
3 T. white balsamic vinegar
1/3 c. corn oil
1/8 t. black pepper
1 1/8 t. shallots, minced
1 1/8 t. poppy seeds

Mix all ingredients in a jar.
Shake for a minute to completely blend.

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Reindeer Mix

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This yummy snack mix is based on a recipe I found in a Betty Crocker Christmas cookbook. And though it is called Reindeer Mix, I guarantee we still eat it all year long (I actually can't figure out why it is called reindeer mix, I believe it was just a gimmicky name due to the holiday nature of the cookbook). I made a big batch for New Year's Eve and when I was eating a little bit of the leftovers the other day I realized that if I lefty the pretzels out (not hard to do since they don't add that much to the flavor or texture of the snack) it would actually be a gluten-free treat. Yay!

I make mine a little bit differently that the original recipe -- just because I prefer more popcorn  than Bugles, but this is a flexible recipe -- do your own thing. I make my own popcorn because I don't eat microwave popcorn (too many chemicals) so I have listed the quantities for making your own -- it ends up being 4 to 5 cups of popcorn). The seasoning is tasty, but mild -- nothing spicy here.If you leave out the pretzels to make it gluten-free, just substitute with one of the other ingredients or something else that is gluten free (some rice chex would be nice).

Reindeer Mix

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1/3 c. butter

1/2 t. chili powder

1/4 t. garlic powder

salt to taste

heaping 1/3 c. popcorn kernels

2 T. corn oil

2 c. Bugle snacks (regular flavored are gluten-free; I don't know about the flavored ones)

2 cups pretzel sticks, broken in half

1 c. potato sticks (like these)

 Heat oven to 300 degrees F.

Heat oil in a large pot over high heat and add popcorn kernels. Heat until first kernel pops and then cover, sliding pot back and forth on flame to keep kernels moving in the pot. As popcorn pops, occasionally lift lid slightly to allow steam to escape. When popping slows down, remove from heat. Scoop popped corn into a large mixing bowl, taking care to not transfer and unpopped or half-popped kernels. Add Bugles, pretzels and potato sticks.

Place butter and seasonings in a glass measuring cup and heated until butter is melted in the microwave (or on low in a saucepan).  Pour melted butter over dry ingredients and stir to mix thoroughly. Pour onto a large baking sheet and bake for 15 minutes, stirring twice. Cool.

Adapted from Betty Crocker Best Christmas

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Warmer Kartoffelsalat-- aka German Potato Salad

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I've been making this recipe for German Potato Salad for a couple years now and I thought it was about time to share. I think I had been married for at least 20 years before I ever tried to make German Potato Salad, even though my husband had been telling me -- for 20 years -- that he loves it. I guess I thought it was a tough dish to make, but that couldn't be farther from the truth. Such a simple recipe, and unlike cold potato salad, can be made kind of at the last minute -- a plus for those cooks who tend to forget to plan ahead.

The flavors in German Potato Salad are very, um, German (duh!). Snappy with vinegar and onion, and  flavorful from the bacon, to me it is the ultimate comfort food Yum. I make it extra saucy, so you may want reserve some of your sauce, stir in your potatoes and taste to see if you want all the dressing on yours.

German Potato Salad

serves 6

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5 to 6 medium red potatoes, cut in a large dice

6 slices bacon, cut crosswise into bite-size strips

1 medium yellow onion, diced

1/2 cup white vinegar

2 tablespoons water

1/4 cup plus 2 T. white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

2 T. chopped fresh parsley (or 1 t. dried)

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain, and set aside.

 Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, stirring often. Remove bacon from the pan and set aside. 

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, stirring, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

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More Wheat

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Thank you for your comments on my "Wheat" post below.

As I thought, substituting for wheat is usually either unsuccessful or expensive. I didn't think I would be happy  baking with other grains, and I appreciate that you saved me a lot of money and time trying. ;-)

I think the solution to cutting back on gluten is eating other foods. While I do think that grains are important (I have been raised on the four food groups), I think that we don't eat enough of the other groups and we need to try harder. I need to be more creative in getting my kids to eat fruits and vegetables. While I am perfectly happy eating a large tossed salad, or a clementine, a pear and a banana for lunch, my kids generally are not. I have to suggest them and make them available in edible forms. Having foods like cut carrot sticks, homemade salsa, yogurt with chopped fruit available for snacks will help, I just have to continue to think of new ways to offer fruits and veggies. I think using whole grains helps too -- we are more apt to eat less if we eat whole grains because they are more satisfying all the way around.


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Wheat

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My second oldest son Joshua was recently tested for celiac disease. We are very fortunate that he does not have it -- the doctor called yesterday. But the funny thing is, even though he doesn't have it, the doctor still suggested we cut back on wheat. "We really eat way too much," he said, meaning we as a society.

During the days while we were waiting for the test results I started thinking about what would be involved in cutting wheat out of my son's diet and I was really startled at how drastically our meals would change around here. Because of Noah's tree nut and peanut allergies I am accustomed to reading labels and being careful, and as scary as potential accidental ingestion is I always feel that peanuts and tree nuts are a pretty easy allergy -- just avoid peanuts and tree nuts. But wheat? Wow! That is a life altering adjustment, like avoiding milk and eggs and soy. I would have to really limit the foods I could buy and prepare.

I am relieved that he does not have celiac disease, but I am also going to attempt to cut back on wheat. My personal philosophy on food has always been "everything in moderation." A few years ago I started reading about soy, and not being one that thinks soy is healthy I started reading labels more carefully. I realized I would have to cut soy out of our diets in order to eat in moderation -- it's in everything! But I never thought of wheat as being a bad thing, in fact, I thought of it as a good thing, not realizing that we were not at all eating it in moderation.

So I ask you -- if you eat gluten free or cook for someone who eats gluten free, how do you do it? Or even if you just cut back for health reasons -- do you substitute other grains, or just cut foods that include wheat? I know that I don't want to just straight up substitute one grain for another because that would defeat the purpose of cutting the wheat in order to eat it in moderation (because then we would be eating another grain in abundance). But I don't think I can convince my kids to give up as much of their favorite foods as we probably should. Just curious...what are your thoughts?

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Antipasto

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My favorite appetizer these days is the antipasto platter. Antipasto is the Italian dish that means "before the meal." Not antipasta -- before pasta -- but, before the meal -- pasto. The lovely thing about antipasto is you can use just about anything on the platter. I use several kinds of olives, at least one kind of spicy meat, usually fresh mozzarella, artichokes, pepperoncini, and often marinated mushrooms. If you or your guests are not olive people, or a spicy meat people, there is always something on an antipasto platter that suits your tastes. You can use fresh vegetables, marinated or not, nuts, roasted peppers -- really almost anything goes.

When I make an antipasto, I usually prepare the platter ahead of time (a couple hours), chill it well, and then dress it at the last minute. I use a mild white balsamic dressing, but some folks just drizzle it with olive oil -- whatever floats your boat. If you add artichokes and mushrooms to yours, marinate them in the dressing a few hours ahead of time and then add them when you dress the platter.

Below are approximate quantities for a platter that will feed 6 to 8 people.

Antipasto

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1/2 pound salami and or spicy ham (Cappacola) or prosciutto

1/2 pound fresh mozzarella cheese, cubed or sliced in strips

1 jar green olives, drained

1 jar kalamata or other black olives, drained

1 can quartered artichokes, drained and marinated in 3 T. dressing

6 oz. button mushrooms, trimmed and cleaned and marinated in 1/3 cup dressing
small jar pepperoncini, drained

small head bib leaf lettuce, washed

Dressing:

1/2 c. white balsamic vinegar
1/2 c. extra virgin olive oil
3 cloves garlic, minced

2 t. sugar
1/2 t. salt
1/8 t. pepper

Arrange lettuce leaves on a large platter. 

Arrange olives and pepperoncini on top of lettuce in piles, leaving room for artichokes and mushrooms. Roll meat and arrange between piles of olives and peppers (if you are not serving immediately, it helps to skewer several meat rolls together with toothpicks and leave them that way until serving time). Top with chunks or sticks of cheese. Cover and chill until serving time.

Mix dressing ingredients in a lidded jar (shake vigorously) and chill until serving time (if you are serving artichokes and mushrooms, use dressing to marinate, reserving the leftover dressing).

At serving time, add artichokes and mushrooms to platter. Drizzle platter with leftover marinade as well as that which remains in the jar.

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Gingersnap Cheesecake with Cherries

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My family rang in the New Year last night with a fabulous meal and a most delicious dessert. Australian grass-fed beef tenderloin cooked to perfection on the grill, creamy au gratin potatoes, tangy Greek salad and soft, buttery poppy seed rolls. It was all very delicious and every single bite of beef was eaten -- not an easy feat with 5.5 pounds of beef (there were 12 of us for dinner).

To top off all that was a cheesecake that was as beautiful to behold as it was delicious to eat. My sister-in-law said she thought it was the best cheesecake she had ever eaten. That's quite a compliment. It was pretty darned good, and just about the simplest cheesecake to make. It's often the simplest recipes that are the most pleasing. Appropriately, the recipe came from Real Simple magazine. I made it exactly as directed, except I opted to serve the cherry preserves on the side for those in my crowd who prefer unadulterated cheesecake. As for me, give me the cherries. I used my very favorite cherry preserves and they didn't disappoint.

I think the key to this very creamy cheesecake is not over baking -- stick to 45 minutes max. It should be set, but not cracked. Too often folks over bake their cheesecakes and that's what leads to cracking.

Gingersnap Cheesecake with Cherries

 serves 12-16

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3 cups ground gingersnap cookies (this was a one-pound bag for me)

1/2 cup (1 stick) unsalted butter, melted

three 8-ounce bars cream cheese, at room temperature

1 1/4 cups sugar (divided)

2 large eggs

2 cups sour cream (divided)

2 t. vanilla extract (divided)

1/2 cup cherry preserves

Heat oven to 350° F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.

Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla. 

Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.

Spread the preserves over the cheesecake before serving (or serve on the side).

Source: Real Simple Magazine