Candy Cane Fudge

Chocolate-Candy Cane Fudge
(A recipe I came up with when I was in desperate need.)

12 oz. of semi-sweet chocolate (you can use chocolate chips or Baker's chocolate, it doesn't matter)
1 14-oz. can of sweetened condensed milk
1 pinch of kosher salt (I prefer kosher salt, but you can use table salt)
1 tsp. of pure peppermint extract
Crushed candy cane pieces (you really don't need to top it with candy cane pieces, but it helps people know what flavor your fudge is)

1) Melt the chocolate in a double boiler (I set a large heat-proof bowl on a pot containing about 1 inch of simmering water).

2) Add the sweetened condensed milk, salt and peppermint extract. Combine until blended.

3) Pour fudge in to a 9-inch pan lined with waxed paper. Sprinkle crushed candy canes on top and press down lightly. Let set in the fridge.

Caramel Pecan Pie

Caramel Pecan Pie

36 caramels

1/4 C. water

1/4 C. margarine

1/2 C. sugar

3 eggs, beaten

1/2 tsp. vanilla

1/4 teaspoon kosher salt

1 C. pecan halves

1 9-inch unbaked pastry shell

1) Melt caramels with water and margarine in a saucepan over low heat. Stir frequently until sauce is smooth.

2) In a separate bowl, combine sugar, beaten eggs, vanilla and salt. Gradually (as in, don't dump the whole thing in unless you want scrambled eggs in your pie) add the caramel sauce and mix well.

3) Stir in the nuts; pour in to pastry shell.

4) Bake at 350 degrees for 45-50 minutes. The pie filling will appear soft, but will become firm as it cools.

Curried Zucchini Soup

This has got to be my all-time favorite soup. It takes longer than 30-minutes to prepare, but the results are well worth the time.

Curried Zucchini Soup
(Adapted slightly from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins)

4 T. unsalted butter
2 C. coarsely chopped onions
2 tsp. mild curry powder
6 C. chicken broth
2 russet potatoes, peeled and cubed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
5 zucchini
1 1/2 C. heavy cream

1) Melt the butter in a soup pot. Add onions and curry powder. Cook uncovered over low heat, stirring occasionally, until onions are wilted (about 15 minutes).

2) Add the stock and potatoes. Simmer uncovered for 15 minutes. Season with salt and pepper.

3) While the potatoes are simmering, slice the zucchini. Add them to the soup pot and simmer an additional 10 minutes.

4) Puree the soup, in batches, in a food processor or blender. While the machine is running, add the cream slowly. (You can pass the mixture through a food mill or fine-mesh sieve, but I like having small chunks of vegetable in every bite.)

5) Return the soup to the pot and keep warm. Serve.

Garden Vegetable Couscous

(Adapted slightly from a Martha Stewart recipe.)

Garden Vegetable Couscous

1 box of couscous, prepared according to package directions
1 orange bell pepper (or red, or yellow, or whatever you like really), cut in to one-inch slices
4 scallions (white and green parts only), sliced
12 grape tomatoes, quartered

Dressing:
2 T. extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt and ground black pepper to taste


1) Prepare couscous. Set aside in serving bowl.

2) Cut veggies and place in to bowl with the couscous. (I cut the veggies while the water for the couscous is boiling, and the couscous is absorbing the liquid. It saves a ton of time.)

3) Whisk together the ingredients for the dressing. Pour over the couscous and veggies.

4) Toss together.

You can add a little more salt and pepper, or lemon juice, if desired.

Favorite Salads

Broccoli Raisin Salad

(This recipe was adapted from the cookbook, "Dining Dakota Style.")

1 bunch broccoli, cut in to florets (about 4 C.)
1 lb. bacon, crisp-cooked and crumbled 1 bunch broccoli, cut in to florets (about 4 C.)
1/2 C. raisins, simmered in water and drained
1 small red onion, chopped
2 C. chopped celery
2 C. red grapes, halved
1 to 1 1/2 C. mayonnaise (I don't like to use too much)
1/4 to 1/2 C. sugar (again, I don't like to use too much)
4 1/2 T. vinegar (I use white wine vinegar)

Combine the broccoli, bacon, raisins, red onion, celery and grapes in a large bowl. Whisk the mayonnaise, sugar and vinegar together in a small bowl. Gently stir the dressing in to the salad. Chill, covered, for 3-8 hours, stirring occasionally.

Serves 6 to 8.

Potato Salad with Herbs and Grilled Summer Squash

(This salad, adapted slightly from Cooking Light magazine, is even better the next day.)

2 pounds small red potatoes
1 medium zucchini, cut lengthwise in to 1/2-inch pieces

1 medium yellow squash, cut lengthwise in to 1/2-inch pieces

Olive oil cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Dressing:
1/2-1/3 C. chopped fresh chives
3 T. chopped fresh parsley
1 T. chopped fresh basil
1/2 tsp. grated lemon zest, finely chopped
2 T. fresh lemon juice (about 1/2 a medium lemon)
2 T. water
1-2 T. extra-virgin olive oil
1 T. capers, drained and finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


1) Preheat grill to medium-high heat.

2) To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender.

3) While potatoes are boiling, cut squash and lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

a) Combine ingredients for the dressing in a small bowl; stir with a whisk.

4) Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat. Set aside.

5) Drain potatoes; cut potatoes into nice size chunks; add to the squash. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

Makes six 1-cup servings.

Tomato Florentine Soup

(This is one super easy recipe for a light lunch.)

Tomato Florentine Soup

1 T. olive oil
1/2 C. chopped onion
2 garlic cloves, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 (14-oz.) cans chicken broth
2 (14-oz.) cans Italian style diced tomatoes
1/2 to 1 pkg. (10 oz.) chopped frozen spinach (depends on how much spinach you like)
salt and pepper to taste
1/2 C. uncooked shell pasta
2 tsp. balsamic vinegar

1) Heat the oil in a soup pot. Add onion and saute over medium-high heat until softened. Add garlic and saute about five minutes or until onion is translucent. Do not brown onion or garlic.

2) Add basil, oregano, chicken broth, tomatoes, spinach salt and pepper. Bring soup to a boil over high heat.

3) Reduce heat to low and stir in the pasta. Simmer, covered, for about 15-20 minutes.

4) Add the balsamic vinegar just before serving. Stir. Ladle in to soup bowls.

Serves 4

Gingered Chicken Breast

Gingered Chicken Breast

(from The South Beach Diet cookbook)

1 T. fresh lemon juice

1 1/2 tsp. grated fresh ginger

1/2 tsp. freshly ground black pepper

2 cloves garlic

4 boneless, skinless chicken breast halves

1) Combine all ingredients, except the chicken, in a small bowl.

2) Place the chicken breasts in a deep bowl, Pour the ginger mixture over the chicken, turning once to coat both sides. Cover, refrigerate for 30 minutes to 2 hours.

3) Spray a large nonstick skillet with cooking spray (I use my grill pan). Heat the skillet on medium-high heat until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Serves 4