Apple Cinnamon Bundt Cake

You need big chunks of apples to make a good Apple Cinnamon Bundt Cake. I like my to see the apples when I slice off a fat piece of cake to go with my morning coffee.

One of my twin sisters gave me the Apple Cinnamon Bundt Cake recipe. The Family usually requests Great Aunt Rose's Pound Cake about once every couple of weeks. This week I replaced that old standby with a new cake that is a nod to all the fall apples around these days and still has a little bit of a pound cake taste to it.

I don't think they were disappointed with the new bundt cake on the cake stand. It was gone within a day and a half.




Apple Cinnamon Bundt Cake

3 large MacIntosh apples, peeled and sliced in thick pieces
2 1/4 cups sugar, divided
1 tablespoon cinnamon
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup canola oil
1 tablespoon vanilla
1/2 cup apple juice
6 large eggs, beaten

In a large bowl, combine apple slices, 1/4 cup sugar, and cinnamon. Set aside.

Preheat oven to 350 degrees. Spray a 10-cup bundt pan with cooking spray and dust with flour. Set aside.

In a bowl, combine remaining 2 cups of sugar, flour, baking powder, and salt. Make a well and pour in oil, vanilla, apple juice, and eggs. Stir to just combine the ingredients and the flour mixture is incorporated.

In the bundt pan, put about one-half of the batter and top with the apples making sure they don't touch the sides of the pan. Top with the remaining batter. Bake for about 1 hour or until the top of the cake is golden brown. A long skewer should come out clean when inserted into the cake.

Cool on a baking rake for 15 minutes. Run a knife around the pan and invert cake on a platter.

Looking for more apple desserts? Here are a few more recipes you may like:

Apple Turnovers Filled with Spiced Cream Cheese

Petit Apple Crumb Tarts

Caramel Apple Crumb Cake

Chicken a la King

Chicken a la King

"Chicken a la King?! That sounds like a made up recipe name." After that comment, I discovered that The Husband had never had the privilege of enjoying this dinner staple of the 1970s.

Chicken a la King is a close cousin to chicken pot pie and every bit as enjoyable. When I was growing up, it was served over white toast. Tonight I replaced the toast with Pillsbury Grands Buttermilk Biscuits. I made this executive recipe alteration because I was too lazy to make my own biscuits and because they were on sale for half price at the grocery store.

My recipe makes a large batch - enough for lunch tomorrow and maybe an extra dinner too. It freezes well so put some in the freezer for dinner later in the month. Just let the frozen Chicken a la King thaw in the refrigerator 24 hours before you want to serve it and you'll have dinner in no time.

Chicken a la King

serves 8

2 tablespoons butter
2 tablespoons olive oil
1 cup onion, chopped
2 cups mushrooms, sliced
1/4 cup flour
1 1/2 cups milk
1 1/2 cups chicken stock
1/2 teaspoon pepper
1/2 to 1 teaspoon salt - depending on how salty the chicken stock is
dash of allspice
1 1/2 cups carrots, julienned & cooked to crisp tender (3 min. on high in the microwave)
1 cup peas, frozen
7 cups cooked and shredded chicken
2 tablespoons fresh parsley, chopped
8 biscuits - I used Pillsbury Grands Buttermilk Biscuits or 8 slices of toast

In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion and mushrooms. Saute for about 8 - 10 minutes. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Cook for 3 - 5 minutes or until the sauce is thickened and coats the back of a spoon. Season with pepper, salt and allspice. Stir in carrots, peas, chicken, and parsley. Continue cooking until heated through. Serve over biscuits or toast.

Italian Chicken and Artichoke Soup

Italian Chicken and Artichoke Soup

Cooler weather has set in the Northeast - time for more soups at our house. It is not too much work to make your own soup. Chopping is the most time-consuming portion of the recipe.

I was scanning the Internet for a new soup to make, and I came across one that looked a little different. Italian Chicken and Artichoke Soup sounded like something a majority of our family members would like. After a few changes, I think I have found a new family favorite soup. My Oldest likes it so much she has been eating it for 4 days in a row.

I made an extra large batch with hopes of putting some in the freezer for later. No such luck. After delivering a quart to the neighbors and enjoying numerous bowls ourselves, we only have 1 quart left in the refrigerator. That should be gone by tomorrow.


Italian Chicken and Artichoke Soup


3 tablespoons olive oil
3 cups yellow onions, chopped
4 garlic cloves, chopped
1/2 cup white wine
2 14-ounce cans of artichoke hearts, drained and quartered
1/4 cup sun dried tomatoes, chopped
1 28-ounce can crushed tomatoes
1 28-ounce can whole peeled tomatoes in puree
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon oregano, dried
6 cups chicken broth
1 cup beef broth
2 15-ounce cans of cannellini beans, drained
3 bone-in chicken breasts, cooked and shredded
about 20 basil leaves, chopped
dash of red pepper flakes
Parmesan cheese, grated

In a large pot, heat the olive oil and add the onions. Saute for about 10 minutes. Add the garlic and cook for about 1 minute. Add the wine and cook for an additional 2 - 3 minutes. Add the artichoke hearts, the three types of tomatoes, pepper, salt, oregano, and both broths. Bring to a boil then reduce heat and simmer for 10 minutes.

Add the cannellini beans, chicken, basil, and red pepper flakes to taste. Simmer for an additional 10 minutes.

Serve with a sprinkle of Parmesan cheese on top.

Balsamic Steak and Red Onion Salad

Eating dinner in shifts will be something of the norm until the fall sports season ends. I would rather we sit down to a meal as a family, but time usually does not permit. These days I'm satisfied with at least two of us eating together. Prerequisites of mine include the absence of text messaging the BFF de jour, and my dinner meal contains all four food groups even if everyone does not eat them all.

With a household of varied schedules, creative cooking comes into play. Using flavorful, quick marinades, slicing onions or salad ingredients in between driving to softball and picking up from field hockey, and using the trusty microwave on low power settings to reheat dinner without turning steak into shoe leather were keys to preparing last night's dinner.

Balsamic Steak and Red Onion Salad was eaten at 3 different times between 5 and 8:30 p.m. Here is the note I left for my family members so that they would know how to put their dinner together if I happened to be driving around town.No Thank You Boy said, "I don't have to eat all that stuff do I? Can't I just eat the steak?"

As I was slicing the steak at 5 p.m., the reviews of the upcoming dinner could be heard throughout the kitchen. "I'll have two portions," said My Middle One before heading off to softball practice. "That steak is cooked perfectly," side The Husband as he walked in the door from work. "Make sure there is some left for me when I get home from football," said No Thank You Boy. My Oldest arrived home from a field hockey game and had two salads before she was off again to softball practice. Family members ate their dinners in different ways -- one had steak only, another had steak and onions, and the remaining three of us had crisp lettuce topped with marinated flank steak, balsamic glazed onions, and crumbled blue cheese and drizzled with a sweet balsamic vinaigrette.

Dinner was a hit with everyone, even if it was eaten over a 3 1/2 hour span. You gotta take what you can get.

Balsamic Steak and Red Onion Salad

serves 5

2 large red onions, cut in 1/4 inch slices
1/2 cup balsamic vinegar
2 garlic cloves, minced
5 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
1 flank steak, about 2 - 2 1/2 pounds
1/2 teaspoon spicy mustard
about 1/2 cup crumbled blue cheese
10 cups of chopped romaine lettuce

Preheat oven to 400 degrees. Place onions on a large baking sheet. Set aside.

In a mason jar, combine balsamic vinegar, garlic, brown sugar, salt, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/dressing a good shake. Pour about 1/3 cup of the mixture over the onions and toss to coat. Roast in oven for 25 - 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside. Leave oven on for cooking the steak.

Meanwhile, place the steak in a resealable bag and add 1 cup of the marinade/dressing. Seal bag and marinate at room temperature for 1 hour.

To the remaining marinade/dressing add the mustard and mix well.

After the steak marinades for 1 hour, remove it from the resealable bag, place it on a baking sheet and roast for about 5 minutes. Turn steak over and roast another 5 - 6 minutes or until the internal temperature is about 125 degrees. Remove steak from oven and cover with foil for 15 minutes.

After the steak rests, slice it against the grain in very thin slices. This insures that the meat will be tender.

To make salads, place about 2 cups of the romaine on a large plate. Top with the sliced steak, roasted red onions, blue cheese, and a drizzle of balsamic vinaigrette.

Olive Oil Croutons and Creamy Caesar Dressing

Olive oil croutons

Homemade croutons and salad dressings pack a flavor wallop and and are healthier than the store bought alternatives. I have been making croutons for some time. They are the "crouton of choice" of my kids, and they even like to eat them for a crunchy snack. I recently started making my own dressings which are more flavorful, less salty, and fresher tasting than the dressings available at the grocery store.

Two favorite recipes for our salads are Olive Oil Croutons and Creamy Caesar Dressing. Both can be made in minutes with ingredients you usually have on hand. The lemony and Parmesan laced dressing is mixed in a mason jar which allows me to shake up the ingredients and store the dressing in the same container. I make a big batch of croutons hoping that I'll have enough for a couple days.

Freshen up your salads with your own dressing and croutons. You'll never reach from the store bought brands again.

Olive Oil Croutons

1 loaf of French or Italian bread cut in 1-inch cubes
olive oil
salt
pepper

Preheat oven to 400 degrees.

In a large bowl, place the bread cubes and generously drizzle with olive oil. All the cubes should be covered evenly, but not saturated. Sprinkle with salt and pepper. Spread cubes in a single layer on a large baking sheet. Bake for about 15 - 20 minutes or until the cubes are lightly browned. Watch carefully to insure the cubes do not burn.

Remove the croutons from the oven and allow to cool. Store in an air tight container for up to 3 days.




All the players

Creamy Caesar Dressing

4 tablespoons of mayonnaise
3 tablespoons olive oil
1 teaspoon Dijon or spicy brown mustard
1 teaspoon Worcestershire sauce
juice of half a lemon
1 garlic clove, minced
pinch of salt
pinch of pepper

In a mason jar, add all the ingredients. Screw on lid and shake to combine. If the dressing seems too thick, add a little more olive oil and shake again. Dressing can be stored in refrigerator for about 1 week.

Garlic Roasted Chicken

A busy work week for me coupled with a traveling husband and a full plate of kid activities has caused my weeknight dinners to fall by the way side. I have relied on old favorites this past week, but I did manage a new dish last night when we were all home for dinner.

Garlic Roasted Chicken was a simple yet satisfying meal for a rainy night. I have been meaning to try similar recipes from a couple of my cookbooks including Barefoot in Paris: Easy French Food You Can Make at Home and Everyday Food: Great Food Fast. I used chicken breasts on the bone with skin because they are more flavorful and juicy than boneless skinless chicken breasts. After minimal preparation for the Garlic Roasted Chicken, I worked on the rest of the meal while the chicken roasted. Accompaniments for the chicken included a saute of mushrooms, zucchini, onions, and red peppers (I cleaned out my vegetable drawer in the refrigerator), Crispy Parmesan Potatoes, and toasted ciabatta bread with the roasted garlic.

The whole family enjoyed our meal. Maybe it was because we actually got to sit down to dinner together. Eat dinner with your family this week. You'll like it.

Garlic Roasted Chicken

serves 4 or 5

4 bone-in, skin on, chicken breasts
olive oil
salt
pepper
2 heads of garlic, tops sliced off
toasted ciabatta bread

Preheat oven to 400 degrees. In a baking dish, place the garlic heads. Top with the chicken breasts that have been drizzled with olive oil and sprinkled with salt and pepper.

Roast the chicken for about 40 - 50 minutes basting occasionally with pan juices. The chicken should be browned and an instant read thermometer should read about 165 degrees when inserted in the thickest part of the meat.

Remove chicken and garlic from oven. Serve toasted ciabatta bread spread with the roasted garlic.

Note - I made a quick gravy because My Oldest would like all meals served with gravy. In a small sauce pan heated to medium high, add about 3 tablespoons of the pan juices from the chicken pan. Whisk in 3 tablespoons of flour and cook for 1 minute. Whisk in 2 cups of chicken stock and 1/2 cup milk and cook until thickened. Season with salt and lots of pepper.

Crustless Quiche Squares

Crustless Broccoli and Swiss Quiche Squares

Besides having a couple dinners in the refrigerator, I like to keep a few healthier breakfast items on hand. After indulging in chocolate chip bagels, Sugar Corn Pops, and those so-called cereal straws I was coerced into buying, I made Crustless Quiche Squares as a more nutritious alternative to my kids sugar-overloaded diet.

This recipe was adapted from one by The Frugal Gourmet - Jeff Smith. He was a television chef in the 1980s before it was in vogue. I did watch his show a few times, but mainly because it came on after Julia Childs' The French Chef. From my endless hours of viewing PBS cooking shows, I was probably the only fourth grader who knew what a pissaladierie was.

This dish can be assembled in about 10 minutes with an additional 30 minutes cooking time. Based on what you like in your quiche, you can change up the fillings you add. I liked this recipe because it did not have a crust (mine is usually soggy) like a traditional quiche, and the vegetables did not have to be sauteed before being stirred into the egg mixture. The finished quiche can be cut in nice neat squares for serving. Refrigerate any leftovers and reheat in the microwave on 50% power for 30 seconds.

Now let's see if No Thank You Boy will swap out his cinnamon swirl toast for a quiche square this morning.


Crustless Quiche Squares

makes about 16 (2-inch squares)

5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cottage cheese, small curd
4 tablespoons butter, melted
1/4 teaspoon ground mustard or a squeeze of prepared mustard
2 cups of vegetables chopped, ham, cooked and crumbled bacon or sausage
1/2 cup grated cheese - cheddar, gruerye, swiss

Preheat oven to 400 degrees. Spray a 9 x 9 inch baking pan with cooking spray and set aside.

In a large bowl whisk together the eggs, flour, baking powder, salt, and pepper. Stir in the cottage cheese, butter, and mustard. Add the vegetables and/or meat and cheese and stir gently.

Pour mixture into prepared pan and bake for about 25 - 30 minutes or until the center is just set. Let cool slightly and cut into squares.

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

I shop at a small family market that is nothing like your huge, chain grocery store. My store is about 15,000 square feet and includes a deli, sushi bar, seafood counter, flower market, fresh bread, dairy section, and lots and lots of produce. They stock many funky foodstuffs that I wouldn't be able to find at the local mega-grocery store. My store even has fish heads for sale. I'm not sure I want to cook with fish heads. But when I do, they've got them.

While wandering the aisles of my store, I spied a container of about 20 fresh figs for $1.99. $1.99? I can't find fresh figs at the local mega-grocery store let alone for only $1.99. I had no idea what I was going to cook with my figs, but I bought my figs.

Looking through all the recipes I save "To Make at a Future Date" I found one that included pork chops with a dried fig and balsamic sauce. I changed up the recipe a bit and made Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce. Two tenderloins were seasoned with salt, pepper, and sage and browned before roasting in the oven until the internal temperature reached 135 degrees. The sauce includes diced red onion, balsamic vinegar, chicken stock, butter, fresh thyme and my figs. We also had mashed potatoes made by My Oldest and Honey Mustard Brussels Sprouts.

Rave reviews all around for this recipe. The sauce is flavorful, but not overpowering. The figs add a taste twist we don't usually have. The Husband commented, "This is different from the other pork tenderloin you make. I like it much better. The other one is too sweet." The "other one" is Maple Glazed Pork Tenderloin. The kids love the maple glazed pork. I never knew The Husband thought it was too sweet because he always ate it. My Middle One who insists she does not like fruit on meat, loved this dish. She ate two servings.

Fresh figs do not have a shelf life. They are best eaten the day you purchase them. I had a few before dinner with blue cheese. I felt very cosmopolitan. When I see figs at my store, I will definitely be buying them again.

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

serves 5

2 pork tenderloins
olive oil
salt
pepper
dried sage
2 tablespoons butter, divided
3/4 cup diced red onion
6 tablespoons balsamic vinegar
2 cups chicken stock
1 tablespoon fresh thyme
about 16 fresh figs, cut in wedges

Preheat oven to 400 degrees.

Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven and tent with foil.

In the same pan that the tenderloins were browned, add 1 tablespoon butter and the red onion. Saute until softened and lightly browned, about 6 - 8 minutes. Add the balsamic vinegar and scrap up the bits off the bottom of the pan. Cook for about 30 seconds. Add the chicken stock and bring to a boil. Cook until the sauce reduces by half, about 5 - 7 minutes. Stir in the remaining tablespoon of butter, thyme and about 3/4 of the figs and heat the sauce just through.

To serve, slice the tenderloin into medallions and top with the sauce and a few of the reserved figs.

Note - The Husband said it tasted even better when he had it for leftovers the next night.

Blogging on The Martha Stewart Show

Martha! Martha! Martha!

Yesterday, I spent the morning as an audience member of The Martha Stewart Show. The audience was full of bloggers looking like geeks with their computers on their laps. Me included. Even Martha has a blog.

Here is the set of the show. It looks just like it does on television.

The taping of the show ran very smoothly. Each segment is planned out and filmed followed by wild audience clapping. It takes an army of people to put on a television show. Martha looks like she has a talented group of people running her show.

Here is Martha and her stage manager conferring between taping segments.

I was most interested in the segments that were about food. But I did find Perez Hilton quite amusing. He gave some tips on how to have a wildly successful, popular and money-making blog. He has people. People to help with advertising, writing, and gathering information. I am going out today to find those people for myself.

During the cooking segment, Matt over at mattbites.com made some tasty looking cookies. I really wish we got to taste the tasty looking cookies. Note to self. When Martha has me on her show, bring cookies for all the audience members.

The next few segments were on crafting with flea market finds, gardening, and politics. I found myself looking around the set at this point and wondering what they were making in the kitchen. They were getting ready to tape a segment on Hotdog Tasting which is airing on September 23rd. Martha was to taste about 27 different hotdogs (toppings included) from restaurants across New Jersey, New York and Connecticut.

Here are a few of the hotdogs Martha tried.

I have a new found respect for Martha. She ate, and ate, and ate her way through all 27 hotdogs. She could be a real contender at the Coney Island Hotdog Eating Contest.

There is a job that I will be applying for on the set of the show. One person is in charge of the lint roller. This person's responsibility is to make sure there is no lint on Martha. I think I could handle that job.

I wish I had gotten a chance to be seen on television during the show. I was seated directly to the right of the audience members who had their brush with fame and were shown blogging away on their laptops. If it had not taken me 2 and 1/2 hours to drive to New York City (it usually takes about 1 and 1/2 hours) and had I not been the last person let in the door before it was closed behind me, I would have gotten a better be-on-tv type of seat. I can't complain, though. That was the back of my head you saw in the bottom left hand corner of your tv screen right after the last commercial break. Since you didn't see me, here is the sweater I wore. We were told to wear something bright and colorful, but not too busy. I thought Martha would approve of argyle. I saw about 5 other people in argyle sweaters. I guess I was not the only one with the idea.

After spending the morning with Martha and her people, it was back in my car and my life as mom and personal chef. Guess what we had for dinner last night? Leftover Grown Up Tuna Noodle Casserole. I wonder what Martha had for dinner last night?

Grown Up Tuna Noodle Casserole

While I was growing up, we would have tuna noodle casserole (TNC) only when my Dad was out of town on business. One of the main ingredients in the recipe was canned tuna. My Dad detested tuna in a can 35 years ago, and he still detests it to this day.

When I began making TNC for my own family, I realized why my Mom would make it for us. It was a hearty, inexpensive meal that could be whipped up in a matter of minutes. She even made us the fancy version with crushed potato chips on top. I liked TNC night when I was a little kid. But tonight, I felt it was time to update the recipe. Introducing Grown Up Tuna Noodle Casserole.

The sauce in the original recipe is basically a can of cream of mushroom soup mixed with some milk. My new recipe has a white wine-based sauce with loads of fresh mushrooms and onions. A handful of chopped parsley also brightens up the sauce. I kept some of the original ingredients - canned tuna (sorry Dad) and frozen peas. Some of the canned tunas are actually very good, and I like frozen peas.

My Oldest was overjoyed when I informed her we were having TNC for dinner tonight. "Put in lots and lots of peas, please," she said. It is the least I can do to make her happy. My Middle One and I also enjoyed the lightened up tasting version of TNC.

My Dad is coming for a visit next month. Maybe I can get him to try my Grown Up Tuna Noodle Casserole. And maybe I'll win the lottery.




Grown Up Tuna Noodle Casserole


serves 5

8 ounces of wide egg noodles, cooked and drained
3 tablespoons of butter
1 1/2 cups onion, diced
3 cups mushrooms, sliced
3 garlic cloves, minced
1/4 cup white wine
3 tablespoons flour
1 cup clam juice
1/2 cup milk
1/2 cup half and half
2 cups frozen peas
3 tablespoons fresh parsley, chopped
salt and pepper to taste
2 cans of albacore tuna packed in water, drained

Heat a large saute pan to medium high and melt the butter. Add the onions and mushrooms and cook for 8 - 10 minutes or until softened but not browned. Add the garlic and cook an additional minute. Add the wine and cook until it is reduced by half.

Sprinkle the flour over the onion-mushroom mixture and stir to combine with a large spoon. Cook for about 1 minute. Stir in the clam juice and cook for 3 - 5 minutes or until mixture thickens. Stir in the milk and half and half. Cook for an additional 2 - 3 minutes. Add the peas and parsley and season to taste with salt and pepper. Gently stir in the tuna.

In a large bowl, toss the tuna sauce with the noodles. Serve in shallow bowls sprinkled with a little more parsley.

Note - this dish can be made ahead and reheated at dinner time.

Clam Chowder with Fresh Thyme

Clam Chowder with Fresh Thyme

After a beautiful summer, we have be experiencing the after effects of the hurricane season in northern New Jersey. It has changed my way of cooking. Typical dinners have usually been on the grill. I have been thinking more about making chilies, pot pies, and big pots of soup.

First up was a stockpot full of Clam Chowder with Fresh Thyme. My Middle One frequently requests this soup along with Broccoli Cheddar. I don't want her to get a Jan Brady complex, so I made her one of her favorite soups with plenty leftover for the upcoming days.

This recipe calls for ingredients that you can keep on hand. Therefore, it is a soup that can be made when you can't think of anything else for dinner. No extra trip to the grocery store will be required. I use canned clams, but by all means you can substitute fresh ones for an even better chowder.

My Step mom always makes a pot of this soup when we visit the Jersey Shore. Kudos to her for the recipe.

Clam Chowder with Fresh Thyme


serves about 10

4 slices of bacon, diced
2 tablespoons of olive oil
1 large onion, diced
3 stalks of celery, diced
3 carrots, diced
3 medium potatoes, diced
2 medium zucchini, diced
1 (28-ounce) can of crushed tomatoes
1 (14-ounce) can of diced tomatoes
4 good dashes of Worcestershire sauce
4 cups of chicken stock or water
1 (8-ounce) bottle of clam juice
2 (10-ounce) cans whole baby clams
2 (8-ounce) cans chopped clams
3 tablespoons fresh thyme
salt and pepper to taste

Heat a large stockpot over medium high heat. Add bacon and cook until crisp. Add onion, celery, carrots, potatoes, and zucchini and cook for about 8 - 10 minutes. Add crushed and diced tomatoes, chicken stock, and clam juice and bring to a boil. Reduce heat and simmer for about 15 minutes. Add the clams and their juices and thyme and just heat through. Adjust the seasonings.

Enjoy!

Pumpkin Cookies

Pumpkin Cookies

My Mom passed away about 16 years ago. She was a great mom. One of those moms that would do anything for you. She would always make french toast for breakfast. She would send my siblings and I off to school with lovingly made, brown paper bag lunches. Some were better than others. You knew it was close to grocery shopping day when you would pull out a cream cheese and jelly sandwich on stale raisin bread. Or one made of slices of American cheese and butter chunks. Sure she forgot to pick me up from basketball practice a few times, but who hasn't done that? How can anyone keep track of the schedules of 6 kids? Her kitchen counter always had a baked good of some sort albeit cookies, brownies, or Great Aunt Rose's Pound Cake to snack on after school.

What I regret most about my Mom not being with us today is that she never met my kids. I would have liked them to have been able to visit "MeMe," sit at her kitchen table and eat one of her baked goods while they chatted. The best I can do for my kids is make some of my Mom's favorite treats.

Every fall, you could count on a plate of Pumpkin Cookies at our house. My Mom got the recipe from a small gourmet shop in the town where I grew up. I am lucky enough to have her original recipe in my collection. Don't tell my sisters. They will want to steal it from me.


My Mom would write comments and notes on her recipes.

They must be good. Check out her comment.


My Notes - I follow my Mom's handwritten notes and bake the cookies at 350 degrees for 10 to 12 minutes. I also substitute the following frosting recipe.

Frosting for Pumpkin Cookies

4 tablespoons of butter, softened
3 cups of powdered sugar
2 tablespoons of lemon juice
4 - 5 tablespoons of milk

Beat butter in a large bowl. With the mixer on low, add the powdered sugar slowly. Add the lemon juice and 3 tablespoons of the milk. Add additional milk if the frosting is too thick to spread on the cookies. Make sure the cookies are completely cool before frosting.


My kids will be having a plate of Pumpkin Cookies as their snack today. Thanks for the recipe Mom.

Gorgonzola, Pecans, Apricots, and Honey in Endive

After a weekend that included watching No Thank You Boy play a football game during Tropical Storm Hannah and two softball games played by My Oldest and My Middle One, a relaxing dinner at home was on tap for us. I ran home between softball games today to get dinner going and make a quick appetizer. Gorgonzola, Pecans, Apricots, and Honey in Endive is both sweet and savory; two components that I particularly enjoy.

With all the ingredients on hand, this appetizer goes together in a few minutes. Stave off that pre-dinner hunger with this tasty tidbit.

Gorgonzola, Pecans, Apricots, and Honey in Endive

1 head of endive, separated into leaves
2 tablespoons Gorgonzola, crumbled
2 tablespoons pecans, chopped
2 dried apricots, diced
honey

Arrange the endive leaves on a plate. Divide the Gorgonzola, pecans, and apricots among the leaves. Place the ingredients on the bottom quarter of each leaf. Drizzle each leaf with honey. Can be refrigerated up to 6 hours before serving.