Hearty Potato Soup with Irish Cheddar and Corned Beef

1/4 c. unsalted butter
2 sm. leeks, trimmed, slit lengthwise, thoroughly washed and chopped
1 lg. yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 c. all-purpose flour
6 c. organic store-bought chicken broth
3 lb. baking potatoes, peeled and cut into 1/2-inch cubes
1 lb. sharp cheddar cheese, preferably Irish, shredded
1/3 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. heavy cream
1/4 lb. thinly sliced lean corned beef, chopped
3 tbsp. finely chopped fresh chives or scallions

In a large saucepan, melt butter over medium-high heat. Add leeks, onion, carrot, and garlic. Saute vegetables, stirring occasionally, until they are glossy and have started to soften, about 5 minutes.

Stirring continuously, sprinkle in flour. Still stirring, gradually pour in chicken broth. Add potatoes. Bring liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until potatoes are tender enough to be pierced easily with a fork, about 15 minutes.

Put shredded cheese in a large heatproof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until cheese has completely melted and is fully blended in. Carefully pour cheese mixture back into saucepan and stir until fully incorporated.

Stirring continuously, gradually pour in heavy cream and add salt and pepper. Continue to heat soup until it almost reaches boiling point. Turn off heat, taste broth, and adjust seasonings if necessary with a little more salt and pepper.

Ladle soup into heated bowls. Garnish each serving with corned beef and chives or scallions. Serve immediately. Makes 6 servings.

Spicy Orange Beef

1/4 c. vegetable oil
1 1/2 lb. London broil
1/2 lb. snow peas
1 (8 oz.) can sliced water chestnuts

Sauce:
1/4 c. soy sauce
1/4 c. rice wine
1/2 c. water
1 tbsp. cornstarch
1 tbsp. sugar
1 tbsp. sesame oil
1 tsp. Worcestershire sauce
1 tbsp. orange rind, grated
1 clove garlic, minced
1 tbsp. fresh ginger, grated
1/4 c. fresh orange juice
1 tsp. red pepper flakes

Combine sauce ingredients and mix well, then set aside.

Cut London broil into 1-inch pieces and trim away fat. Heat oil in large skillet or wok and brown beef. Remove beef and set aside. Stir-fry snow peas for several minutes until crisp-tender. Add water chestnuts, sauce, and beef; stir-fry until sauce thickens. Serve hot with rice.

Crispy Broccoli

1 bunch broccoli
1 tbsp. dark sesame oil
2 tbsp. rice wine vinegar
3 tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)

Wash broccoli and cut into small florets. Cut tough skin off outer layer of stalk and cut stalk into bite-sized pieces. Steam broccoli for several minutes until crisp-tender. Meanwhile, combine remaining ingredients in a cruet and shake well. Pour over broccoli and toss. Chill for at least 1 hour before serving.

Fried Wontons

2 lb. ground pork
1 c. sliced water chestnuts, finely chopped
3 tbsp. fresh ginger, grated
2 tbsp. minced scallions
2 tbsp. soy sauce
1 tbsp. rice wine, sake or rice wine vinegar
1 tbsp. sesame seed oil
2 tbsp. cornstarch
70 wonton skins
Cooking oil for deep fat frying

Put pork in bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork. Add remaining ingredients except for wonton skins and cooking oil; stir well until completely mixed. Place about 1 tsp. mix in center of a wonton skin and fold skin over to make a triangle. Pinch edges of wonton skin together while moistening with just a little water on your fingers.

Heat oil to 350°F in a wok or deep fryer. Cook wontons only about 3 or 4 at a time to make sure you do not lower the cooking temperature of the oil too much. Maintaining the heat of the cooking oil will keep the wontons from absorbing too much oil. Remove wontons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels.

Keep cooked wontons warm in the oven while you cook the remaining wontons. Serve with sweet and sour sauce, duck sauce, plum sauce, and/or hot Chinese mustard. You can substitute ground shrimp or turkey for the pork or even use a combination of all three.

Homemade Pretzels

1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt

Preheat oven to 325°F. Put yeast in a small bowl with water and honey. Stir a little, then let mixture sit for 5 minutes. Mix flour and salt together in a medium bowl. After the 5 minutes is up, check on yeast mixture. It should be bigger than before and a little bubbly. Add yeast mixture to flour and salt mixture. Stir everything together, using a spoon to start, finishing with your hands. Dough is ready when it is still a little crumbly and flaky. Place dough on cutting board and knead into one big ball. Break off a piece of dough about the size of a big gumball or superball. Use your hands to roll into a skinny snake. Twist snake into a medium-sized pretzel shape, and place on cookie sheet. Repeat with remaining dough, making 12 pretzels. Bake 10 minutes and allow to cool slightly.

Makes 12 pretzels.

Roasted Spaghetti Squash with Herbs

1 1/2 c. low-sodium chicken or vegetable broth
2 lg. sprigs rosemary
2 lg. sprigs sage
1 (3 to 5 lb.) spaghetti squash, halved lengthwise and seeded
2 tbsp. butter or olive oil
2 tbsp. chopped parsley
Salt and pepper to taste

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt, and pepper and toss gently. Serve immediately.

Makes 6 servings.

Bacon Chicken Alfredo Pizza

1 (2.1 oz.) pkg. fully cooked bacon
1 (12 oz.) Italian pizza crust
1/2 c. refrigerated alfredo sauce
6 oz. cooked chicken breast, cut into bite-sized pieces
1 c. shredded cheese (mozzarella and cheddar are recommended)
1/4 c. KRAFT PARM PLUS! Garlic Herb Italian Topping

Preheat oven to 400°F. Cut bacon slices crosswise in half; heat as directed on package. Place pizza crust on baking sheet; spread with sauce to within 1 inch of edge. Top with remaining ingredients. Bake 8 to 10 minutes or until cheese is melted and pizza is heated through.

Makes 6 servings.

Bacon Water Chestnut Rolls

1 (8 oz.) can water chestnuts, halved
1/2 lb. sliced bacon, cut in half
1/4 c. mayonnaise
1/2 c. packed light brown sugar
1/4 c. tomato-based chili sauce

Preheat oven to 350°F.

Wrap each water chestnut with a piece of bacon. Place rolls seam-side-down in a baking dish.

Bake 30 minutes, or until bacon is crisp and cooked through. Drain off grease. In a small bowl, stir together mayonnaise, brown sugar, and chili sauce; pour over bacon-chestnut rolls. Return to oven and bake an additional 30 minutes.

Spinach Balls

2 (10 oz.) pkg. frozen chopped spinach, drained and squeezed
1 box Stove Top stuffing mix, any flavor
1 c. parmesan cheese
6 eggs, beaten
3/4 c. butter, softened

Mix all ingredients together. Form into walnut-sized balls and place on cookie sheet. Freeze at least until set. You can freeze completely and store in freezer bags until ready to cook.

Preheat oven to 350°F. Cook spinach balls on cookie sheet for about 20 to 25 minutes, flipping after the first 10 minutes or so. Completely frozen spinach balls may take a little longer to cook.

Creamed Corn with Bacon

1 sm. onion, finely chopped
1 tbsp. butter
4 c. fresh or frozen corn, thawed
1 c. heavy whipping cream
1/4 c. chicken broth
4 bacon strips, cooked and crumbled
1/4 tsp. black pepper
1/4 c. grated parmesan cheese
2 tbsp. fresh parsley, minced

In a large skillet, saute onion in butter for 3 minutes. Add corn, saute for 1 to 2 minutes longer or until onion and corn are tender. Stir in cream, broth, bacon, and pepper. Cook and stir for 5 to 7 minutes or until slightly thickened. Stir in cheese and parsley.

Makes 6 servings.

Asparagus Rolls

1 can asparagus spears
1 pkg. cream cheese, softened
2 cloves garlic, minced (or to taste)
1 loaf white bread, crusts removed
1 stick butter, melted

Roll each piece of bread flat with a rolling pin.

Combine garlic and cream cheese. Spread some of the cream cheese mixture on a piece of bread and lay one asparagus spear on the bread and roll it tightly closed. Dip in melted butter and place roll on wax paper in a freezer-safe container. Freeze rolls until solid (can freeze overnight).

Before serving, let rolls thaw for about 45 minutes, so they can be easily cut with a knife. Cut each roll into 3 pieces and bake at 350°F for about 15 minutes or until slightly browned.

Sage Sausage Bites with Balsamic-Apricot Dip

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
1 1/4 lb. bulk sweet Italian sausage
3 tbsp. chopped fresh sage, 4 or 5 sprigs, slivered
1/4 c. balsamic vinegar, eyeball it
1 c. apricot all-fruit spread or apricot preserves
1/2 c. spicy brown mustard
1 c. Italian bread crumbs

Preheat oven to 425°F.

Heat small pot over medium heat. Add oil and onion. Saute for 1 minute.

In a mixing bowl, combine sausage and sage.

Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color. Add 2 tbsp. apricot dip to sausage and mix. Form meat into bite-sized nuggets, coat in bread crumbs, and place on nonstick cookie sheet. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.

Makes 20 to 24 pieces.

Cinnamon Cupcakes

Cake:
1 c. all-purpose flour
3/4 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. whole milk
4 tbsp. unsalted butter, at room temperature
2 lg. eggs
3/4 c. plus 2 tbsp. sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract

Frosting:
1/2 c. unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 to 3 c. powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon

Preheat the oven to 350°F. Line a cupcake pan with paper liners. Sift flour, baking powder, cinnamon, and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16 to 18 minutes. Allow to cool in pan for 5 to 10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream butter and cream cheese in the bowl of a stand mixer until very smooth. Scrape down sides and bottom of bowl to ensure even mixing. Add vanilla extract and cinnamon and mix until incorporated. Slowly add powdered sugar, and keep adding until you reach desired consistency and sweetness. Frost cooled cupcakes.

Chicken with Morels and Tarragon Cream Sauce

1 oz. dried morels
3/4 c. hot water
1 tbsp. vegetable oil
4 (6 oz.) boneless chicken breast halves with skin
Salt and freshly ground pepper
2 tbsp. unsalted butter
1/2 lb. cremini mushrooms, caps quartered
1/2 c. dry white wine
1/2 c. chicken stock or low-sodium broth
1/2 c. heavy cream
1 tbsp. coarsely chopped tarragon
1 tsp. fresh lemon juice

Preheat oven to 425°F. Put morels in a bowl and pour the hot water over them. Place an inverted small dish over morels to keep them submerged and let stand until softened, about 20 minutes. Lift morels from soaking liquid and rinse them to get rid of any grit. Chop any large morels. Reserve soaking liquid.

In a large, deep, ovenproof skillet, heat oil until shimmering. Season chicken breasts with salt and pepper. Add to skillet, skin side down, and cook over moderately high heat until browned on the bottom, about 6 minutes. Turn breasts and cook until browned on the bottom, about 3 minutes. Add 1 tbsp. butter to skillet and swirl to melt. Put skillet in oven and roast chicken for about 8 minutes, until just cooked through. Transfer chicken to plate and keep warm.

Melt remaining butter in skillet. Add cremini mushrooms, season with salt and pepper, and cook over moderate heat until browned, about 5 minutes. Add morels and cook, stirring, until they start to darken, about 3 minutes. Add wine and simmer over moderately hight heat until reduced to 3 tbsp., about 3 minutes. Add stock and slowly pour in reserved morel soaking liquid, stopping before you reach the grit at the bottom. Simmer until reduced by 2/3, about 6 minutes. Add cream and tarragon and simmmer until thickened, about 4 minutes. Add lemon juice and season sauce with salt and pepper. Add chicken breasts to skillet, skin side up, along with any accumulated juices, and simmer over low heat until chicken is hot, about 3 minutes. Transfer chicken breasts to plates and serve with sauce.

Serve with boiled potatoes. Makes 4 servings.

Peel-and-Eat Shrimp with Barbecue Spices

1 1/2 tbsp. sweet Pimenton de la Vera (Spanish smoked paprika)
1 tbsp. ancho chile powder
1 tbsp. light brown sugar
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lb. lg. shrimp, deveined but not shelled
1/2 c. vegetable oil
2 tbsp. unsalted butter
4 scallions, thinly sliced

In a large bowl, mix paprika wth ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add shrimp and toss to coat in spices.

Heat 1/4 c. oil in 2 large skillets until shimmering. Add shrimp to skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of butter and scallions to each skillet and swirl them in. Transfer shrimp to a platter and serve.

Note: If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.

Makes 6 servings.

Honey-Mustard Chicken

2 (4 lb.) chickens, each cut into 8 pieces
1/4 c. extra-virgin olive oil
Kosher salt
1 c. honey
2 tbsp. dijon mustard
1 tsp. coarsely ground black pepper

Preheat oven to 400°F. On 2 large rimmed baking sheets, toss chicken and olive oil; season with salt. Roast until nearly cooked through, about 20 minutes for the breasts and 25 minutes for the legs, thighs, and wings. Pour off the fat on the baking sheets.

Preheat broiler and position a rack just below center.

In a saucepan, bring honey, mustard, pepper, and a pinch of salt to a boil. On one of the baking sheets, toss all of the chicken with the honey mixture. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet as necessary, until the pieces are browned. turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it is cooked through and the skin is deeply glazed but not blackened. Transfer chicken to a platter. Pour juices from baking sheet into a heat-proof bowl and skim off the fat. Serve the chicken, passing the juices on the side.

Makes 6 servings.

Scalloped Potatoes with Ham

8 to 12 oz. ham, diced
8 to 10 med. potatoes, peeled and thinly sliced
2 med. onions, peeled and thinly sliced
Salt and pepper, to taste
1 c. shredded cheddar cheese
1 (10 3/4 oz.) can condensed cream of celery soup (any flavor will do)
Paprika (optional)

Layer half of ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then half of the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top, then sprinkle with a little paprika, if desired. Cover and cook on low for 7 to 9 hours, or until potatoes are tender. Makes 6 to 8 servings.

Chocolate Buttercream Cake

Cake:
1 3/4 c. all-purpose flour
1 c. cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. unsalted butter, at room temperature
2/3 c. granulated sugar
2/3 c. light brown sugar, packed
2 extra-large eggs, at room temperature
2 tsp. vanilla extract
1 c. buttermilk, at room temperature
1/2 c. sour cream, at room temperature
1 tsp. espresso powder
2 tbsp. milk

Frosting:
10 oz. bittersweet chocolate
8 oz. semisweet chocolate
1/2 c. egg whites (3 extra-large eggs), at room temperature
1 c. granulated sugar
Pinch of cream of tartar
1/2 tsp. salt
1 lb. unsalted butter, at room temperature
2 tsp. vanilla extract
2 tsp. espresso powder, dissolved in 1 tsp. water

Preheat oven to 350°F. Butter two 8-inch round cake pans. Line bottoms with parchment paper. Butter the paper and dust pans with flour, knocking out any excess.

In a medium bowl, sift together flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugars on high speed until light, approximately 5 minutes. Add eggs and vanilla and mix well. Combine buttermilk, sour cream, and coffee. On low speed, add flour mixture and buttermilk mixture alternately in thirds, beginning with buttermilk mixture and ending with flour mixture. Mix the batter only until blended. Divide batter between two pans and smooth tops with a spatula. Bake on middle rack of oven for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from pans, and allow finish cooling.

To make frosting, chop chocolates and melt in a bowl over simmering water until smooth. Allow to cool. Mix egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat egg white mixture in bowl over simmering water until warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until meringue is cool and holds a stiff pea. Add butter, 1 tbsp. at a time, while beating on medium speed. Scrape down bowl; add chocolate, vanilla, and espresso and mix for 1 minute or until chocolate is completely blended in. If buttercream seems very soft, allow to cool and beat again.

To frost cake, place one layer on a serving plate, flat side up. Frost top layer with buttercream. Place second layer on top, also flat side up, and frost top and sides.

Banana Crumb Muffins

Muffins:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 c. white sugar
1 egg, lightly beaten
1/2 tsp. cinnamon
1/3 c. butter, melted

Topping:
1/3 c. packed brown sugar
2 tbsp. all-purpose flour
1/8 tsp. cinnamon
1 tbsp. butter

Preheat oven to 375°F. Lightly grease 10 muffin cups, or line with paper liners.

To make muffins, in a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat togther bananas, sugar, egg, cinnamon, and melted butter. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.

To make topping, in a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake for 18 to 20 minutes, or until toothpick inserted into center of muffin comes out clean.

Stir-Fried Shrimp with Snow Peas and Mushrooms

2 tsp. cornstarch
1 tsp. dry sherry
2 tsp. water
4 tsp. peanut oil
1 lb. shrimp, peeled and deveined
1 tbsp. peeled and minced fresh ginger
1 sm. garlic clove, minced
1 pkg. fresh snow peas
1/2 lb. shiitake mushrooms, brushed clean, stems removed and caps cut into 1" pieces
1/4 c. chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste

In a small bowl, stir together cornstarch, sherry, and water. Set aside.

Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. peanut oil and carefully tilt and rotate pan to distribute oil. When oil is hot, add shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook. Transfer to a plate.

Return pan to high heat. Drizzle in remaining 2 tsp. peanut oil, tilting pan to coat bottom and sides with oil. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add snow peas and mushrooms and return shrimp to pan. Stir-fry utnil snow peas are bright green, 30 to 60 seconds. Pour in stock and cook until shrimp are opaque throughout, 2 to 3 minutes more.

Briefly stir cornstarch mixture to recombine, then pour into pan. Stir-fry until sauce thickens and turns clear, about 2 minutes. Add sesame oil, salt, and pepper. Transfer to warmed serving dish and serve immediately.

Cajun Shrimp Pasta with Cream Sauce

4 to 6 oz. cooked pasta
1 tbsp. butter
1/2 lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
1/4 to 1/2 onion, diced
1 c. thinly sliced bell pepper
2 cloves garlic, minced
1/2 to 1 tbsp. flour
1/3 c. half and half
Salt, pepper, and Cajun seasoning, to taste

Heat butter in skillet over medium heat. Add shrimp to skillet and sprinkle liberally with Cajun seasoning. Saute in pan 1 minute per side, remove with slotted spoon, and set aside.

Add mushrooms, onion, bell pepper, and garlic to skillet. Saute until vegetables are tender. Add flour and stir to cook off its rawness. Add half and half and stir until sauce begins to thicken. Return shrimp to pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.

Penne a la Betsy

3/4 lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. lg. shrimp
1 sm. white onion, finely chopped
2 cloves garlic, minced
1/2 c. white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 c. heavy cream
1 tbsp. fresh parsley, chopped
Basil leaves, to taste (use a bunch!)

Boil water and cook pasta according to package directions.

Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet. Add shrimp and cook for a few minutes, until opaque. Remove to plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in skillet. Add onion and garlic and cook, stirring occasionally. While onion and garlic are cooking, chop shrimp into small, bite-sized pieces. Add wine or broth to pan and allow to reduce for a few minutes. Chiffonade basil leaves and set aside. Stir in tomato sauce. Add heavy cream and stir well to combine. Add shrimp back to skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.

Drain pasta and return to pot. Add sauce to pot and stir well to combine. Serve.

Strawberry Cupcakes

Cupcakes:
2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter
1 1/2 c. sugar
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp. vanilla extract
2 c. chopped strawberries

Frosting:
1/2 c. strawberries
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted
1/2 tsp. lemon juice
1 tbsp. vanilla

Preheat oven to 350°F. Line cupcake pans with paper liners.

Sift flour, salt, and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil, and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells 3/4 full with batter. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

To make the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds; set aside. Beat cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla, and strawberry puree. Adjust amount of puree to achieve desired consistency. Frost cupcakes when completely cool.

Makes about 18 cupcakes.

Zebra Cake

4 lg. eggs
1 c. sugar
1 c. milk
1 c. vegetable oil
1 tsp. vanilla extract
1/8 tsp. almond extract
2 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
2 1/2 tbsp. cocoa powder

Preheat oven to 350°F. Line a 9-inch round cake pan with a circle of parchment paper. Lightly grease bottom and sides of pan.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and sugar has been mostly dissolved. Stir in milk, vegetable oil, and vanilla and almond extracts. In a medium bowl, whisk together flour, baking powder, and salt. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and put it back into the medium bowl. Sift cocoa powder over bowl and whisk until fully incorporated.

Put 3 tbsp. vanilla batter into center of pan and let it spread out slightly on its own. Put 3 tbsp. chocolate batter in center of vanilla. It will push out the other and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat technique until all batter has been used up.

Bake for 38 to 42 minutes, until cake is light gold and a tester inserted in center of cake comes out clean.

Let cake cool in pan for 10 to 15 minutes, then turn out cake and remove parchment paper. Re-invert onto wire rack and let cool completely. Frost if desired.

Basic Pizza Dough

1/2 c. warm water (about 110°F)
1 envelope (2 1/4 tsp.) instant yeast
1 1/4 c. water, at room temperature
2 tbsp. extra-virgin olive oil
4 c. (22 oz.) bread flour, plus more for dusting
1 1/2 tsp. salt
Olive oil or nonstick cooking spray for greasing the bowl

Measure warm water into 2-cup liquid measuring cup. Sprinkle in yeast and let stand until yeast dissolves and swells, about 5 minutes. Add room temperature water and oil and stir to combine.

Place flour and salt in the bowl of a stand mixer fitted with paddle attachment. Briefly combine dry ingredients at low speed. Slowly add liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop mixer and replace paddle with dough hook. Knead until dough is smooth and elastic, about 5 minutes. Form dough into a ball, put in in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press dough to deflate it.

To bake, place pizza stone in lower third of the oven. Heat oven to 500°F for at least 30 minutes. Turn dough out onto lightly floured work surface. Divide dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide dough onto pizza stone. Bake until crust edges brown and cheese is goldne brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Thai Chicken with Cashews

1 bunch scallions
1 lb. boneless, skinless chicken thighs
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tbsp. finely chopped peeled fresh ginger (or 1 1/2 tsp. dried)
1/4 tsp. red pepper flakes
3/4 c. reduced-sodium chicken broth
1 1/2 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. sugar
1/2 c. salted roasted whole cashews
Cooked white or brown rice for serving

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to plate with slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir mixture into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken, along with any juices accumulated on the plate. Serve with rice.

Ziti with Chicken and Broccoli in White Wine Cheddar Sauce

8 oz. ziti or other tube pasta
1 1/2 tbsp. butter
1/4 c. roasted garlic paste (see directions below)
1 1/2 tbsp. flour
1/4 c. dry white wine
1 c. chicken broth
2 c. fresh broccoli florets, blanched or steamed until tender
1 boneless, skinless chicken breast, grilled and cut into bite-sized pieces
3/4 c. shredded white cheddar cheese
Salt and pepper

To make garlic paste, roast 2 to 3 heads of garlic. When cool, squeeze cloves out of skin into a bowl. Mash with fork.

Bring a large pot of water to boil and cook pasta until al dente.

Meanwhile, melt butter in large skillet over medium heat. When just starting to foam, add garlic paste and cook until fragrant, about 1 minute. Add flour to skillet and cook until beginning to turn golden, about 2 minutes. Add wine and cook until evaporated, about 1 minute. Stir broth into pan and simmer sauce until slightly thickened, about 2 minutes. Add cheddar and stir constantly while returning to a boil. Season with salt and pepper to taste.

Fold in pasta, chicken, and broccoli; stir until sauce covers uniformly. Plate and top with shaved parmesan, if desired.

Salmon Pesto Pasta

Pesto:
1/4 c. pine nuts
5 med. cloves garlic, unpeeled
2 c. fresh packed basil leaves, rinsed thoroughly
2 tbsp. fresh parsley leaves (optional)
1/4 c. extra-virgin olive oil
Pinch of table salt
1/4 c. finely grated parmesan cheese

Pasta:
8 oz. pasta
12 oz. salmon
Salt and pepper
1 tsp. grated lemon zest
1 tbsp. olive oil
1 tsp. lemon juice
5 oz. evaporated milk
Grated parmesan, for serving

To make pesto, toast unpeeled garlic in small skillet, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 7 minutes. Let garlic cool, then peel and put in bowl of food processor. Add pine nuts to skillet and toast, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer nuts to bowl of food processor. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl. Transfer mixture to small bowl, mix in cheese, and adjust salt, if necessary. Pesto can be covered with a sheet of plastic wrap directly over the surface or filmed with oil and refrigerated for up to 5 days.

Preheat broiler and adjust rack to upper-middle position. Line baking sheet with aluminum foil and place salmon in pan, skin side down. Season skinless side of salmon liberally with salt and pepper, sprinkle with lemon zest, and then rub with olive oil. Broil until salmon is no longer translucent and is firm when presssed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use a fork to flake into bite-sized pieces. Skin should stick to foil and can be discarded.

Meanwhile, bring a pot of water to boil and cook pasta till al dente; drain. Pour evaporated milk into empty pot and simmer over medium heat until reduced to 1/4 c. Add cooked pasta to pot and stir to combine. Add salmon to pot and stir over medium heat until hot. Remove from heat and stir in pesto. Top with grated parmesan.

Black and White Bean Dip

1 can black beans
1 can white beans
1 can corn
7 oz. salsa verde
2 c. shredded colby-jack cheese
4 to 6 Roma tomatoes, chopped
Garlic salt to taste
Avocado (optional)

Preheat oven to 350°F. Rinse and drain both cans of beans. Drain can of corn. Squeeze liquid out of tomatoes before chopping so dip does not turn runny. Put all ingredients except avocado in a bowl and mix together. Spray a shallow baking dish with nonstick cooking spray before spooning in the bean mixture. Sprinkle a little cheese on top. Bake for 20 minutes until cheese is melted and dip is heated through. Remove from oven and top with diced avocado. Serve with tortilla chips.

Shrimp Enchiladas

1/4 c. red or yellow pepper, diced
1/2 c. onion, diced, divided
1/4 c. green pepper, diced
3 tbsp. butter, divided
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 c. and 2 tbsp. heavy cream
1 1/2 tsp. all-purpose flour
1 1/2 c. shredded Monterey Jack cheese, divided
1/4 c. sour cream
3/4 lb. shrimp, peeled and deveined
1 c. tomatoes, diced
6 flour tortillas

Melt 2 tbsp. butter in skillet over medium-high heat. Add peppers and 1/4 c. onion to skillet and saute until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour; blend well. Lower heat to medium and cook until slightly thickened. Add 3/4 c. shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.

In skillet, melt remaining tbsp. butter. Add shrimp and remaining 1/4 c. onion to skillet and saute shrimp until pink. Remove shrimp from pan with slotted spoon and chop; return to skillet. Add tomatoes and all of cheese sauce.

Preheat oven to 350°F. Grease an 8- x 8-inch baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in baking dish, seam side down. Bake for 30 to 35 minutes.

Ina's Outrageous Brownies

2 sticks unsalted butter
1 1/2 c. semisweet chocolate chips
3 oz. unsweetened chocolate
3 extra-large eggs
1 1/2 tbsp. instant coffee powder
1 tbsp. real vanilla extract
1 c. and 2 tbsp. sugar
1/2 c. and 2 tbsp. flour, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. chips (milk chocolate, dark chocolate, white chocolate, or butterscotch)

Preheat oven to 350°F. Grease and flour a 9- x 13-inch metal pan.

Melt together butter, semisweet chocolate chips, and unsweetened chocolate in double boiler. Cool slightly. Stir together eggs, instant coffee, vanilla, and sugar. Stir in warm chocolate mixture and cool to room temperature.

Stir together 1/2 c. flour, baking powder, and salt. Add to cooled chocolate mixture. Toss chocolate chips with 2 tbsp. flour to coat, then add to chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester comes out clean. Halfway through baking, rap pan against oven shelf to allow air to escape from between pan and brownie dough. Do not overbake! Cool thoroughly, refrigerate well, and cut into squares.

Pina Colada Cupcakes

Cupcakes:
2 c. cake flour, sifted
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 c. sugar
1/2 c. milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2 to 2/3 c. shredded coconut

Frosting:
2/3 c. fresh pineapple chunks
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted

Garnish:
Shredded coconut
Pineapple wedges

Preheat oven to 350°F. Line muffin tin with paper liners.

In medium bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with flat beater, beat butter on high speed until creamy, about 30 seconds. Gradually add granulated sugar and continue beating, occasionally scraping down sides of bowl, until light and fluffy, 4 to 5 minutes. Reduce speed to low and fold in flour mixture in three additions, alternating with milk and beginning and ending with flour, until just blended. Stir in vanilla and coconut extracts, then shredded coconut. Transfer batter to large mixing bowl and set aside. Wash and thoroughly dry mixer bowl.

In mixer bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 c. egg whites into batter until smooth. Carefully fold in remaining egg whites until smooth and blended. Divide batter among prepared wells.

Bake until cupackes are golden and toothpick inserted in center comes out clean, about 15 minutes. Transfer pan to wire rack and let cool 10 minutes. remove cupcakes from pan and let cool on rack to room temperature.

To make frosting, puree pineapple chunks in food processor or blender until smooth. In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well-combined. Add pineapple puree to achieve desired pineapple flavor (approx. 1/2 c.). If frosting is too runny, refrigerate for 30 minutes to allow to set a bit. Frost cupcakes with pineapple frosting, sprinkle with shredded coconut, and garnish with fresh pineapple wedges.

Ravioli With Bacon and Tomato Cream Sauce

8 oz. cheese-filled ravioli
8 slices bacon
4 scallions, sliced thin
1/4 c. butter, cut into bits
2 c. heavy cream
1 c. freshly grated parmesan cheese
1 c. peeled, seeded, chopped tomato
1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. salt
Additional parmesan cheese for serving

Cook ravioli according to package directions, al dente. Drain.

Meanwhile, in a skillet, fry bacon crisp. Drain on paper towel. Pour off all but 1 tbsp. fat from pan. Add scallions to pan and cook over moderate heat, stirring for 1 minute. Lift out and drain on paper towel.

In a large saucepan, cook butter and cream over moderate heat, stirring occasionally, for three minutes or until slightly thickened. Stir in parmesan cheese, crumbled bacon, scallions, tomato, pepper, nutmeg, and salt. Simmer 1 to 2 minutes. Add ravioli and heat, tossing gently, for 1 minute more.

Serve hot with additional parmesan cheese.

Makes 4 servings.

Miraval Omelette

Olive or vegetable oil cooking spray
1/4 c. diced shiitake mushrooms
1 tbsp. finely chopped green onion
1/4 c. diced tomato
1/4 c. packed, chopped fresh spinach
3 egg whites, lightly whisked
1 tbsp. low-fat cream cheese
1/8 tsp. sea salt
1/8 tsp. freshly ground black pepper

Coat a medium nonstick saute pan with cooking spray and place over medium heat. Cook mushrooms and onion about 5 minutes; add tomato and spinach and cook an additional 3 minutes. Mix in egg whites, cream cheese, salt, and pepper. Cook until bottom and sides are firm, about 4 minutes. Fold in half to serve.

Makes 1 omelette.

Spicy Tofu and Lemongrass Stir-Fry

Stir-Fry:
8 oz. firm tofu, diced (or 1 lb. precooked med. shrimp)
2 stalks lemongrass (outer leaves removed), trimmed and minced
1 tbsp. minced fresh ginger
1 tsp. Tabasco
1 tbsp. fresh lime juice
1 tbsp. rice wine
1/2 c. low-fat coconut milk
1/4 c. vegetable broth
1 tbsp. low-sodium soy sauce
1 tsp. dark sesame oil
1 tsp. canola oil
4 med. carrots, cut into thin strips
8 shiitake mushrooms, thinly sliced
1 c. fresh broccoli florets
1/2 c. diagonally sliced green onions

Toss tofu, lemongrass, ginger, Tabasco, lime juice, and rice wine in a bowl. Cover and refrigerate 30 minutes. Meanwhile, mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat large saute pan with canola oil and set over medium-high heat. Saute tofu, stirring, 2 or 3 minutes. Add carrots, mushrooms, and broccoli and saute, stirring, another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes more or until vegetables are tender. (If using shrimp, toss it in last, just long enough to heat.)

Rice:
1 c. long-grain brown rice
2 c. vegetable broth or water
1 bay leaf

Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, for 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf.

Place equal portions of cooked brown rice on each plate and top with stir-fry.

Makes 4 servings.

Hot Bacon & Swiss Dip With Pita Crisps

Dip:
1 (8 oz.) pkg. cream cheese
1/2 c. Miracle Whip salad dressing
4 oz. Swiss cheese, shredded
2 tbsp. sliced green onion
8 slices bacon, crisply cooked, crumbled
1/2 c. buttery crackers, crushed

Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese, and onions until well-blended. Spoon into a 2 1/2-c. casserole. Microwave on high for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs.

Pita Crisps:
2 whole wheat pita bread rounds
3 tbsp. margarine
1/4 c. sesame seeds, toasted

Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375°F for 8 to 10 minutes or until crisp. Serve with hot dip.

Mexican Chopped Salad With Honey-Lime Dressing

Salad:
1/2 head romaine lettuce, chopped (~2 1/2 c.)
1 (15.5 oz.) can black beans, drained and rinsed
3/4 c. chopped seeded tomato
3/4 c. chopped peeled jicama
3/4 c. fresh corn kernels, uncooked (can use frozen or canned)
3/4 c. thinly sliced radishes
1/2 ripe avocado, diced
1 red bell pepper, chopped
1/4 c. crumbled reduced-fat feta cheese

Dressing:
1 garlic clove, minced
2 tbsp. finely chopped fresh cilantro
1 tsp. chopped jalapeno pepper
1/4 c. fresh lime juice
1/4 c. olive oil
2 tbsp. honey

Toss salad ingredients in a bowl. Mix dressing ingredients in a separate bowl; pour on salad and toss. Add salt and pepper to taste.

Makes 4 servings.

Mini Meatloaves

1 lb. ground beef
1 (6 oz.) box Stove Top stuffing mix, any flavor
1 c. water
1/2 c. barbecue sauce or ketchup
1/2 c. shredded cheddar cheese

Preheat oven to 375°F. Spray muffin tins lightly with nonstick cooking spray. Combine meat, stuffing, and water and mix well. Press evenly into 12 medium muffin sections. Make a deep thumbprint in each and add 1 tbsp. sauce in each indentation. Bake for 30 minutes, then add shredded cheese. Cook for another 5 minutes, until cheese is melted. Cool slightly and serve.

Makes 12 mini meatloaves.

Adobo-Rubbed Pork Tenderloin With Black Bean Pico de Gallo

Pork:
6 tbsp. paprika
2 tbsp. freshly ground black pepper
2 tbsp. coarse salt (kosher or sea salt)
1 tbsp. chili powder
2 tbsp. brown sugar
3 pinches cayenne pepper
24 oz. pork tenderloin, trimmed, cut into 3- to 4-oz. pieces

Preheat oven to 350°F. Mix together paprika, black pepper, salt, chili powder, sugar, and cayenne in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven-safe skillet over medium-high heat and pan-sear each piece of pork on both sides until golden brown (pan-searing seals in the meat's juices). Transfer pan to oven until pork is completely done (6 to 8 minutes for each inch of thickness).

Pico de Gallo:
2 c. cooked black beans
4 med. tomatoes, diced
1/2 c. diced red onion
1/2 c. chopped green onion
1/2 c. chopped fresh cilantro
2 tbsp. minced jalapeno pepper
2 tbsp. fresh lemon juice
1 tbsp. chili powder
1/4 tsp. salt

Combine all ingredients.

Garnish plates with arugula, add pork in equal portions, and sprinkle 1/2 c. pico de gallo on top.

Makes 4 servings.