Recipes from the Flawed Mom

1 stick (1/2 cup) unsalted butter, melted
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 cup dry bread crumbs, unflavored
1 tablespoons grated lemon peel (takes two lemons)
1 teaspoon dried tarragon
6 large chicken breasts, with bone and skin (can also use boneless)
salt and pepper

Preheat oven to 375 degrees. Line baking pan with foil.
Melt butter over low heat. Add garlic to butter and saute one minute. Remove from heat and sir in mustardd and lemon juice.
Mix bread crumbs, lemon peel and tarragon in a bowl.
Wash and dry chicken. Turn chicken breasts in butter mixture to coat, then turn in crumbs, coating completely.
Arrange chicken in prepared pan, add salt and pepper.
Bake about one hour. Baste, occasionally.

If you are using boneless chicken breasts, bake for 50 minutes.

Ingredients for the Turkey:
3 tablespoons coarse butter
1 tablespoon dry sage
1/4 cup fresh sage, chopped
1 16-18 pound turkey (remove the neck, heart and gizzard, save for gravy)
1/2 stick butter
3/4 cup apple cider or apple juice

Ingredients for the Gravy:
2 cups Turkey stock or low salt chicken broth (I use chicken broth)
3/4 cup apple cider or apple juice
2 tablespoons all purpose flour (or corn starch)
2-3 tablespoons Calvados (apple brandy)
1 tablespoon fresh chopped sage

DO AHEAD: Rinse and dry turkey. Place turkey in roasting pan. Mix salt and dried sage in a bowl. Rub sage/salt all over turkey. Cover with plastic wrap and put in fridge overnight.

Turn oven to 375. Set rack to lowest position. Stir butter and fresh sage in saucepan over low heat until butter melts. Brush the sage butter all over the turkey and add a little pepper. Put turkey in oven and roast for 1 hour. Baste. Reduce oven to 350 degrees and cook for another 45 minutes. Pour 3/4 cup apple cider over turkey, turn pan around. Continue to roast turkey about 1 1/4 hours longer (about 3 hours altogether). Transfer turkey to platter and tent loosely with aluminum foil and let turkey "rest" for 45 minutes.

GRAVY: Pour all pan juices into large measuring cup and spoon off fat. Transfer 2 tablespoons fat to a saucepan. (Put the rest in the freezer and use another time.) Place turkey roasting pan (without the turkey!) on two burners. Add 2 cups of stock and 3/4 cup cider. Bring to boil over high heat, scrape up turkey its. Boil liquid for about 6 minutes---it will reduce to 1 1/2 cups. Add mixture from roasting pan and add more stock if it seems too thick. Place saucepan with turkey fat on medium high heat. Add flour or corn starch, whisk for 2 minutes. Whisk in stock mixture. Boil until gravy thickens, about 6 minutes. Whisk in 2 tablespoons Calvados (or more, if you like the taste.) Season with salt and pepper.

*Note: I order the $1.99/pound organic turkey from Whole Foods.


Lisa Fain's Jalapeno Mustard Roast Chicken
1/2 cup yellow mustard
1-2 jalapeno chiles, steams and seeds removed, chopped
1/4 cup lime juice
6 gloves garlic
1/2 cup cilantro
1/2 teaspoon ground ginger
1 teaspoon ground cumin
2 tablespoons honey
Salt, to taste
1 3- to 4- pound chicken
In a food processor, blend mustard, jalapeno, lime juice, garlic, cilantro, ginger, cumin and honey. Add salt if needed.
Rinse chicken and remove giblets. (I cooked them along with the chicken and they were delicious.)
To butterfly the chicken for more even cooking, remove the spine from the back of the chicken with a poultry shears.
Light salt chicken all over. (I used kosher salt), about 1-2 teaspoons.
Take mustard marinade and rub all over chicken, gently lifting skin so you can spread some of it on the meat under the skin. Place coated chicken in a plastic bag or put it on a plate and cover it with plastic wrap. Refrigerate for eight hours.
Preheat oven to 400 degrees and line cookie sheet with tinfoil
Take chicken out of fridge, lay it flat on sheet, breast side up. Let it sit for 20 minutes before putting it in the oven. Cook for 45 minutes to an hour for a 3-4 pound chicken, and about 2 hours for a 7-pound chicken. Let chicken rest for 10 minutes before serving.
2 tablespoons butter
1 whole, 3-4 pound chicken
Salt and pepper to taste
2-3 medium onions, sliced
1 bag baby carrots, or 2 large carrots, peeled and sliced
2 celery stalks, trimmed and chopped
8 whole cloves, garlic, peeled
3-4 medium potatoes, peeled and cut
1 bay leaf
1 sprig tarragon or 2 sprigs thyme, or 1/2 teaspoon dried tarragon or thyme
2 cups chicken stock
1 cup cream or whole milk

Put butter in a deep pot or skillet large enough to enclose the whole chicken. Turn heat to medium high. When butter foams, add chicken, breast side down. Cook, checking that chicken doesn't stick. Sprinkle with salt and pepper, and brown for about ten minutes. Turn and brown the back of the chicken, sprinkling with salt and pepper, and brown another ten minutes. Remove chicken to a plate and pour out the excess fat (unless you want it to be really fattening and delicious, in which case, keep it in the pot for the vegetables.)

Add vegetables and herbs to pot. Cook, stirring occasionally, for 10-15 minutes. Stir in chicken stock and cream/milk, and bring to boil. Put the chicken back in the pot and adjust the heat so that the mixture barely simmers. Cover and cook for 40 minutes to an hour,or until chicken is tender and cooked through.

Remove chicken and vegetables to a platter; raise heat and cook liquid until it thickens and reduces---this takes a few minutes. Spoon the creamy broth over the chicken and vegetables, carve chicken and serve. Enjoy!

2 Whole Chicken Breasts, split in half (4 pieces-about 2 ½ lb)
2 Tbsp. Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Package (6-8oz) Whole or Sliced Mushrooms (slice, if whole)
1 Bay Leaf
½ Cup Dry White Wine (or Dry White Vermouth)
½ Cup uncooked Rice (Carolina)
1 ½ Cups Chicken Broth
1 tsp. Paprika
Optional: ½ Cup Frozen Peas, Defrosted
Garnish: Chopped Parsley
Salt/Pepper, to taste
Preparation Instructions
1. Sprinkle chicken with salt and pepper.
2. Heat over medium high, add 2 tsp. oil in a large sauté pan and add chicken pieces, skin side down. Brown about 5 minutes and turn over.
3. Scatter the onion and garlic between (not on top) the chicken pieces and add the mushrooms and bay leaf. Cook 5 minutes.
4. Add the wine and cook until it is almost all evaporated, 1 minute. Add the rice and broth (rice should not be on top of chicken pieces), and paprika. Bring to a boil, than lower heat to a simmer, cover the pan and cook about 20 minutes or until rice is tender.
5. Remove from heat, add peas if using and cover pan for 5 minutes.
6. Can garnish with chopped parsley. Season with salt & pepper.
7. Serve with: mixed green salad & crusty bread.

4 boneless chicken breasts
1 1/2 cups whole milk
1 tablespoon butter
2 tablespoons chopped shallots
extra virgin olive oil
4 ounces mushrooms, sliced
2/3 cup chicken stock
2/3 cup heavy cream
1 teaspoon freshly grated ginger
1 tablespoon chopped parsley

Soak chicken breasts in milk for at least an hour. Dry chicken breasts with paper towel, season with salt and pepper.
Heat butter in wide frying pan until it foams. Put chicken breasts in and turn in the butter but do not brown. Cover with a round piece of wax paper, and place lid on pan. Cook over low heat for 5-7 minutes, until chicken is just barely cooked.

Meanwhile, cook shallots in pan with a little butter. Remove to plate. Raise heat, add a little olive oil and the mushrooms. Season with salt and pepper and cook for 3-4 minutes. Remove from pan and add to onions.

When chicken breasts are cooked, remove to plate. Add chicken stock, cream and ginger to pan. Bring to a boil. Ad the chicken and onion/mushroom mixture back to the pan, add the chopped parsley and let simmer for 1-2 minutes. Season to taste.

Cut the chicken breasts into narrow strips (easier for kids to eat).

1-2 pounds boneless chicken thighs (you can also use chicken breasts)
Salt and fresh ground pepper
2 tablespoons butter
2 onions, sliced or chopped
2 cloves garlic, chopped
1/3 pound sliced mushrooms, any kind
1 bay leaf
1/2 to 1 cup white wine (I use sauvingnon blanc)
2 cups arborio rice
2 cups chicken broth

Sprinkle the chicken with salt and pepper. Heat the butter in the skillet and add the chicken pieces. Brown for about five minutes, then turn over.
Place the onion and garlic between the chicken pieces, and add the mushrooms. Cook about five minutes.
Add the wine and cook until it has evaporated (two minutes or so.) Add the rice and chicken broth, and make sure the rice doesn't rest on top of the chicken pieces. Cover the pan and cook about 20 minutes.

2 teaspoons garlic powder
1 tablespoon dried minced onion
1 large onion, chopped finely
2 stalks celery, diced (1/2 cup)
2 carrots, diced and pre-cooked
(1 1/4 cups)
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
3 tablespoons flour
1 small potato, cooked and diced
(3/4 cup)
1/2 cup frozen petit peas
1 3/4 cups chicken broth
1/8 cup white wine (optional – if so,
you may need to lessen
the chicken broth)
2 boneless and skinless chicken
breasts cut into cubes*
1 package homemade or
prepared pie dough
* You can also use leftover chicken from Roast
Chicken or chicken soup.

In a large skillet, heat the olive oil. Sauté the garlic for a minute. Add the raw
chicken and season with a teaspoon of kosher salt, garlic powder, minced onion and thyme. (At this point, you can improvise if you like and flavor the chicken with fresh herbs or spices.) Cook the chicken on a medium high heat for about 5 minutes. Add the onions and cook for another few minutes, seasoning with additional ½ teaspoon kosher salt. Add the celery and cooked carrots. Sprinkle in the flour and stir until pasty. Add the chicken broth slowly, stirring the mixture constantly so that no lumps form. Add the wine, diced potatoes and petit peas. Simmer for a few more minutes. If making one pot pie, lay pie dough on the bottom of a 9-inch pie plate. Pierce the dough with a fork and pre-bake until golden in an oven pre-heated to 450 degrees, for about 14 minutes.

Spoon the filling into the pie pan and cover with a second sheet of pie crust, making sure to press the edges into the pie dish. Pierce the dough in several places with a fork to make air holes. You can either freeze the pot pie or bake it. If freezing, place uncovered in the freezer for about an hour and then wrap well in aluminum foil and plastic wrap, making sure that no air can reach the food. If baking, bake in the oven at 350 degrees for approximately 30 minutes until golden. If making mini pot pies, cut the dough to fit the bottom of a muffin tin or pot pie tin and spoon in the filling.

Easy “From Scratch” Pie Dough
Makes two 9-inch crusts
Although store bought dough is completely acceptable, if you have a few extra, minutes, making your own pie dough will add a nice touch to your pot pie. Cinnamon adds a hint of sweetness to our dough, complimenting the savory filling. If you are using a bottom crust for your pot pie, we suggest pre-baking the dough to prevent sogginess.

2 1/2 cups sifted all purpose flour
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 sticks unsalted chilled butter
6 tablespoons ice cold water
(may need a bit more)

You can use a pastry cutter, two knives or a mixer (such as a Cuisinart) fitted with
a steel blade to blend the butter into the flour mixture. In a large mixing bowl, mix
together flour, salt, sugar and cinnamon. Cut the butter into the flour mixture until crumbly, adding the ice cold water gradually. Remove the dough from the mixing bowl and form into two round balls. Wrap in plastic wrap and chill for about 30 minutes. Roll the dough out on a floured surface and fit the dough into the bottom of a pie dish. Then follow baking directions in pot pie recipe.

4 tablespoons total of minced dry herbs (tarragon, dill, basil, parsley whatever you have on hand)
Kosher salt and pepper to taste
Poultry seasoning (I use Emeril's Chicken Rub)
Boneless turkey breast (3-6 pounds)
1 tablespoon olive oil
2 cups chicken broth

Preheat oven to 450 degrees.
Place the turkey in a small, deep baking dish. Sprinkle poultry powder, salt and pepper all over it. 
Add about 1/3 of the chicken broth to the bottom of the pan and put in the oven for ten minutes. Every ten minutes add more chicken broth. Keep doing this for 30 minutes and then let the turkey cook for 30 minutes more. The whole thing should take an hour.

Lynne's Turkey Chili
2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, mashed
1 green bell pepper, seed and diced
2 chipotle peppers in adobo, minced, plus 2 teaspoons sauce
1 to 1.5 pounds pound ground turkey meat
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed (Lynne uses pinto beans)
Kosher salt, to taste
1/2 cup graded cheddar cheese, for topping

Garnish for Turkey Chili (which can and should be turned into guacamole)
1 avocado, peeled, sliced, mashed
1 lime, juiced
1 small red onion, diced
Heat oil in a medium pot over medium heat. Saute onion, garlic and bell pepper until tender, 6-8 minutes.
Add chipotle pepper and adobo sauce and cook for one minute.
Add turkey, breaking it up with the back of a spoon, and cook until it is no longer pink, about 3 minutes.
Add tomatoes with juices and beans. Bring to a boil. Redue heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water if you want to thin it out). Season with salt.

4-5 lbs beef, brisket. 1st cut
1/2 cup flour
coarse salt
fresh ground black pepper
vegetable oil, as needed
2 large garlic cloves, minced
2-3 tablespoons cider vinegar
2-3 tablespoons dark brown sugar
16 ounces marinara sauce (Rao's works well)
2-3 tablespoons ketchup
1 tablespoon Worcestershire sauce
Half bottle chili sauce
3/4-1 cup water, boiling
2 bay leaves
1/2-3/4 teaspoon dried thyme, crushed
2-3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices
Bag of baby carrots (optional but yummy)

Preheat oven to 350 degrees F.
Wipe the brisket with damp paper toweling.
Combine flour, kosher salt and pepper and dredge the meat in the seasoned flour. (Note: I skip the flour and it is just as good.)
Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and has a lid).
Brown the meat, starting fat side down, on both sides to seal in the juices.
Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
Bring to a slow boil, basting the meat until the ingredients are blended.
Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
Adjust the seasonings.
Let meat stand for 1/2 an hour at room temperature before slicing against the grain.
Freezes beautifully.

4 6-ounce tenderloin steaks, 3/4-1 inch thick
Olive oil

Heat a saute pan, add a tablespoon of oil.
Sprinkle steaks with kosher salt, a little pepper and chives.
Add steaks, cook for 4-5 minutes each side.

1/2 cup soy sauce
6 ounces frozen orange juice concentrate
2 garlic cloves, minced
1 teaspoon ginger powder, or 1 tablespoon peeled and grated fresh ginger
1 pound flank steak

Combine ingredients in a bowl. Place steak in marinade, cover and leave in refrigerator for a couple of hours. (Steak will taste better if you marinate it a couple of hours but you can also make the marinade and cook it right away.)
Preheat grill or broiler. Broil steak for four minutes on each side, and then two minutes on each side (12 minutes altogether.) Keep pouring marinade on steak every time you flip it. Let sit for a couple of minutes before carving

2 tablespoons unsalted butter
1 chopped onion
1/2 cup chopped carrots
1/4 cup chopped celery
1/5 cup red or green pepper
2 cloves minced garlic
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne (red) pepper*
1 teaspoon ground cumin
1/2 teaspoon nutmeg
3 eggs
1/2 cup ketchup
1/2 cup cream or 2% milk (I've used both)
2 pounds ground beef/turkey/pork
12 ounces turkey sausage or turkey bacon (I use bacon)
3/4 cup breadcrumbs
Salt, to taste
*Skip the cayenne pepper if you don't like it spicy

Preheat oven to 375 degrees.
Melt butter in saute pan, add onion, carrots, celery, peppers and garlic. Cook, stirring often, about 10 minutes. Cover and let chill for an hour or so.
Combine salt, pepper, cumin, nutmeg and eggs in a bowl and beat well. Add ketchup and cream/milk. Mix. Add the meat, turkey bacon/sausage and bread crumbs. Add the cool vegetables and mix thoroughly with your hands for five minutes or so.
Put mixture into two metal loaf pans. Cook for 45 minutes, until crispy on top. You can also lay turkey bacon on top of each loaf. Let cool a few minutes before serving.

LOLLY'S Meatloaf
Preheat oven at 350 degrees.
2 pounds chopped sirloin (85% lean)
1 Portuguese role
1 onion
1 bottle Heinz chilli sauce
Salt and pepper

Soak roll in water until it's mushy.
Mix the roll with the meat.
Add salt, pepper and a little garlic (fresh or powder).
Press meatloaf into a 8X8 square pan.
Pour half bottle of chili sauce on loaf.
Slice onion and lay slices on top of sauce.
Bake for 35 minutes.



Sauce Ingredients
1 Tbsp. EV Olive Oil
1 small Onion, chopped
2 Garlic cloves, chopped
1 28-oz. can Whole San Marzano Tomatoes (or 2-14oz cans)
Kosher Salt/Pepper or Hot Pepper Flakes, to taste
Pizza Ingredients
4 Tbsp. EV Olive Oil
1 lb. Prepared Pizza Dough, at room temp.
1 medium Eggplant, peeled & cubed (in 1/2 inch pieces, about 5 cups)
1 Large Red Onion, thinly sliced
1 tsp. Ground Cumin
4 Cloves Garlic, minced or crushed
8 oz. Fresh Mozzarella Cheese, diced
¼ Cup Pitted Kalamata Olives, chopped
½ Cup Oil-Packed Sun Dried Tomato Slivers
¾ Cup Feta Cheese, crumbled (6 oz package)
Fresh Mint, to garnish (optional)
Preparation instructions:
1. Preheat oven to 450 degrees.
2. To make sauce- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add the garlic & tomatoes and cook until thickened, about 20 minutes. (Partially cover) Season with S/P.
3. To make pizza- Drizzle a rimmed baking sheet with 1-2 Tbsp. olive oil and stretch pizza dough to fill the pan. Brush the dough with olive oil and bake 10-15 minutes, (on bottom shelf) until golden.
4. Meanwhile, in a large skillet, heat 1 Tbsp. olive oil over medium high. Add the eggplant, red onion, cumin, garlic, and cook about 15 minutes, until eggplant is tender.
5. Top the pizza crust with 1 cup sauce, the mozzarella, eggplant & onion mixture, olives, sun-dried tomatoes and feta. Return pizza to oven and cook 15-20 minutes, or until cheese is melted.
6. Remove pizza from oven & top with fresh mint. Slice & serve.
7. Serve with a salad of mixed greens with lemon/olive oil dressing or Tahina.
Chicken and Rice
2 Whole Chicken Breasts, split in half (4 pieces-about 2 ½ lb)
2 Tbsp. Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Package (6-8oz) Whole or Sliced Mushrooms (slice, if whole)
1 Bay Leaf
½ Cup Dry White Wine (or Dry White Vermouth)
½ Cup uncooked Rice (Carolina)
1 ½ Cups Chicken Broth
1 tsp. Paprika
Optional: ½ Cup Frozen Peas, Defrosted
Garnish: Chopped Parsley
Salt/Pepper, to taste
Preparation Instructions
1. Sprinkle chicken with salt and pepper.
2. Heat over medium high, add 2 tsp. oil in a large sauté pan and add chicken pieces, skin side down. Brown about 5 minutes and turn over.
3. Scatter the onion and garlic between (not on top) the chicken pieces and add the mushrooms and bay leaf. Cook 5 minutes.
4. Add the wine and cook until it is almost all evaporated, 1 minute. Add the rice and broth (rice should not be on top of chicken pieces), and paprika. Bring to a boil, than lower heat to a simmer, cover the pan and cook about 20 minutes or until rice is tender.
5. Remove from heat, add peas if using and cover pan for 5 minutes.
6. Can garnish with chopped parsley. Season with salt & pepper.
7. Serve with: mixed green salad & crusty bread.


Les Ingredients
Pour faire deux croque-monsieur, il faut (To make two croque monsieurs,you will need:
- 4 tranches de pain (four pieces of bread)
- 2 tranches de jambon (two slices of ham)
- 4 tranches de gruyere (four slices of cheese)
- un peu de beurre (a little butter)
- un peu de gruyere raoe (a little shredded cheese)
- de la moutarde de Dijon (Dijon mustard)

Preheat broiler or toaster oven.

Lay four slices of bread on work surface. Divide ham and cheese slices among them. Spread butter and mustard on each bread slice. Spread butter on top of ham and cheese, cover with a slice of bread, and then butter the top of the top slice of bread. Add shredded cheese on top. Place sandwiches in toaster oven and cook for about three to four minutes on "broil." Serve immediately.

1 ½ tablespoons mayonnaise
1 tablespoon pesto
4 whole-wheat tortillas (or whatever bread you have on hand)
2 teaspoons extra virgin olive oil
4 ounces sliced turkey
2 ounces sliced havarti or Swiss cheese

Preheat Panini maker. Combine mayo with pesto.
Lightly brush one side of each slice of tortilla with olive oil.
Lay two tortillas, oily sides down, on the grill.
Spread half of pesto-mayonnaise mixture on tortillas.
Layer turkey and cheese on tortillas.
Spread the rest of the pesto-mayo on top of the cheese.
Place remaining tortillas on top of pesto-mayo cheese. Dab a little olive oil on top of both tortillas.
Close griddle and apply light pressure for 15 seconds, then grill paninis for 3-4 minutes.
Cut in half on diagonal and serve right away.



2 cups (one large can) of sweet potatoes
3/4 cup sugar
2 eggs, beaten
1/2 cup milk (I used skim)
3/4 stick butter, melted
1/2 teaspoon nutmeg
1/2 teaspoons cinnamon

1/3 cup brown sugar
3/4 stick melted butter
3/4 cup mashed graham crackers

Set oven for 400 degrees.
Mash sweet potatoes in food processor. Mix together sweet potatoes, butter, milk, sugar, nutmeg, cinnamon. Grease a casserole dish and pour in filling. Cook for twenty minutes.

While casserole is cooking, make the topping. (If you don't want to use graham crackers, just mix the brown sugar with the butter and pour it on top of the casserole). Mix the graham crackers with butter and brown sugar, take casserole out of the oven and cook for 10 more minutes

Wendy's Challah Soufflee
3/4 pounds cheddar cheese, sliced from the deli
9 eggs
3 cups milk
1/4 pound melted butter
12 slices stale challah

Beat eggs, mix with milk and melted butter.
Add salt and pepper to taste.
Cube challah and lay half the cubes in a greased baking dish.
Layer some of the sliced cheese on top. Alternate layers of cheese and challah.
Pour milk/egg/butter liquid over challah/cheese.
Let set overnight.
Bake uncovered in a preheated 350 degree oven for 45-60 minutes. Should be golden brown and only slightly wet.

Onion-Crusted Light Potato Kugel
1 1/2 pounds onions (6 cups), thinly sliced
Salt, pepper
6 tablespoons oil, with additional for drivingly at the end
1 teaspoon minced fresh garlic
6 large or 8 medium russett (baking) potatoes
4 large eggs
1 teaspoon baking powder
1-2 tablespoons fresh, chopped rosemary

Separate onions into rings. Toss in a large bowl with 2 teaspoons salt and set aside for 20 minutes so moisture is extracted. Turn onions from time to time. Dry onions between sheets of paper towels or kitchen towels, pressing down to soak up liquid,

In a large frying pan, heat 3 tablespoons oil over medium high heat. Add onions and garlic and cook for 15-20 minutes until golden brown. Add salt and pepper.

Dice two large or three small potatoes in Cuisinart or with hand grader, and place in a saucepan of salted a water. Bring to a boil an, then simmer until potatoes are tender. Mash potatoes, and place in large bowl Stir in half the fried oven, setting the other half of the onions aside for later,

Preheat oven to 400 degrees.

Grate remaining potatoes. Place potatoes in colander and then rise with cold water to remove starch. Add these potatoes to the other potatoes.

Beat eggs in another bowl until thick and light. Whisk in baking powder, combine eggs with potatoes and season generously with salt and pepper.

Pour 1-2 tablespoons of oil into each casserole dish (use ceramic or metal, not glass.) Rub oil around bottom and sides of dishes and place both dishes in oven until hot (about a minute.) Remove dishes from oven. Transfer potatoes to casserole dishes, spread out with spatula and top with fried onions Sprinkle with rosemary and a few drops of olive oil.

Put casserole dishes on top shelf of oven and cook for 30 minutes at 400 degrees. After 30 minutes, turn heat down to 350 degrees and continue baking for 25-40 minutes longer until onions are crunchy and dark on top.

1 1-pound butternut squash
1 tablespoon olive oil
3 small potatoes, quartered
3/4 cup Parmesan cheese
1 egg
1 1/1 teaspoons nutmeg
1 teaspoon salt
1 3/4 cups flour
1 stick butter
2 tablespoons chopped fresh sage

Pre-heat oven to 400 degrees. Cut squash in half length-wise, discard seeds. Put squash halves on baking sheet with skin side down, brush with oil and cook for 1.5 hours. Cool for a minute or two and then scoop out squash into the food processor. Puree for a couple of minutes, then transfer to saucepan. Cook for five minutes on low heat. Transfer to bowl and set aside. Do not clean food processor.

Heat up salted water in medium sauce pan and when it boils, drop in three potatoes. Let them cook for 20 minutes. Drain and
put in food processor. Let cool then add to squash.

Mix squash, potato, egg, nutmeg, salt and 1/2 cup Parmesan in a bowl. Gradually add 1 1/4 cups flour. Knead gently until dough is in a soft ball and almost smooth (it will stay lumpy.) Put flour on a flat surface and turn dough onto it. Divide dough into eight balls.

Line two large baking sheets with wax paper. Sprinkle flour on wax paper. Take the eight balls of dough. Roll out each one separately, and separate it into little balls, about 3/4 inch across (like meat balls.) Dip each ball into a bowl of flour and roll it around. Put the balls on the sheet, cover with plastic wrap and place in refrigerator for an hour or freezer for 40 minutes (I used the freezer.) Keep sheets on side.

While the gnocchi is chilling, put up two large pots of water to boil. Add salt to water. Once water is boiling, drop in gnocchi and let them cook for 15-17 minutes. Use a slotted spoon and transfer gnocchi back to the sheets.

Chop sage. Heat a stick of butter in a LARGE saute pan for 3-4 minutes. Add sage and cook for one more minute. Add the gnocchi and saute them for seven minutes---longer if you like them crispy. Flip them at least once. Remove to a bowl or platter, season with salt and pepper and add 1/4 cup Parmesan. Serve immediately.

3 1/2 cups cranberries (about 14 ounces)
1 cup pomegranate juice
3/4 cup sugar
1/4 lemon juice
2 tablespoons freshly grated lemon peel
1 tablespoon chopped parsley (optional)

Combine all the ingredients except the parsley in a large saucepan. Stir over medium high heat until sugar dissolves. Bring to boil. Reduce heat to medium, simmer until berries burst, stirring often, about 10 minutes. Transfer to bowl, add parsley (if your kids won't object. Mine do, so I leave it out.)

3/4 stick butter
1/4 cup all purpose flour (or cornstarch)
3 cups whole milk, skim milk or half and half
5 cups frozen corn (24 ounces)
1/4 cup finely chopped shallot
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 7.24-7.41 ounce jar whole steamed or roasted peeled chestnuts (about 1 1/2 cups)
1/4 cup chopped, fresh chives
6 large eggs

Melt butter in large saucepan over medium heat. Add flour or corn starch and whisk 1 minutes. Whisk in milk slowly. Bring to boil. Reduce heat to medium;l stir until mixture slightly thickens, about 3 minutes. Add corn, shallots, salt, cayenne pepper and white pepper. Simmer for 15 minutes, stir often. Remove from heat and stir in chestnuts and chives. Transfer to large bowl (CAN DO THIS 1 DAY AHEAD.) Cover and chill if you are doing ahead.

Preheat oven to 75 degrees. Butter a 13X9X2 inch glass baking dish. Whisk eggs 1 at a time into corn/chestnut mixture. Transer to baking dish. Bake until puffy and golden, about 45 minutes. Serve hot (is also delicious served cold the next day.)

3 pounds carrots, peeled and cut into circles
2 tablespoons butter
2-3 chopped garlic cloves
Crumbled saffron
Salt and pepper
Lemon zest
1 cup water

Peel and slice carrots.
Melt butter in large frying pan. Add garlic, saffron, salt and pepper.
Add carrots, and lemon zest.
Add a cup of water, cover pan with lid and let simmer for 6-7 minutes.
Season to taste.

1/2 cup slivered almonds
2-3 pounds of green beans, trimmed (if you are feeling fancy, splurge on haricots verts)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt

Heat oven to 425 degrees.
Place almonds in dry skillet over medium heat. Cook the almonds, shaking and stirring often, until they start to smell (good). When they are golden around the edges, put them on a plate and let them cool. You can do this several days in advance.
Mix the string beans with the olive oil, salt and a little pepper.
Spread them out flat onto two cookie sheets. Roast 12-13 minutes, until they are slightly brown.
Mix with almonds.

Sliced and Baked Potatoes and Onions
2-3 sweet potatoes
3-4 russet potatoes
2 onions
Olive oil
Kosher salt

Preheat oven to 375,
Slice the potatoes and onions very thin. Lay them out flat on two cookie sheets. Sprinkle liberally with olive oil and kosher salt. Bake the potatoes and onions for 10 minutes. Then flip them over and cook 10-15 more minutes. (Cook for 15 minutes if you like them crunchy and chip-like.)

1 tablespoon butter
1 cup chopped onion
1 pound Yukon gold potatoes, sliced and chopped (For best results, slice them and put in food processor)
1/8 teaspoon cayenne pepper (skip if you are feeding tender mouths)
Kosher salt
Black pepper, to taste
1 1/2 cups chicken broth
1/2 cup milk or whole milk (I used milk)
1/4 cup grated Parmesan cheese
1/4 cup fresh chives (or a tablespoon of dried, if that's what you have)
1 tablespoon olive oil

Melt butter in large heavy saucepan. Add the onion, cover, cook and stir occasionally until soft, about seven minutes.
Add potato chunks and cayenne pepper; add salt and pepper to taste.
Add chicken broth and bring to boil.
Reduce the heat to medium and simmer until potatoes are tender, about 8 minutes.
Add the milk or cream and simmer until potatoes are tender. Stir often, takes about ten minutes.
Stir in cheese and chives.*
Note: If you have small children and/or picky eaters who don't like strong tastes or little flecks of green stuff floating around their potatoes, skip the cayenne pepper and chives.

Rome apples---core. I leave skins on. Sit them in big pot. Can usually fit, four five apples in. Makes maybe two, three cups of sauce. Put water about 1/3 up apples---trick is to check water--better less than more---apples have a lot of their own water. After 15, 20 minutes, check wtih fork---apples start to soften---I help them along, break them down. It is chunky, so family ready for new sensual taste if used to creamy. As apples break down more and more, stir and pray...just when the consistency is what you like, sprinkle cinnamon, a pinch or two of nutmeg and a final stir or two.

2 pounds baking potatoes, Russet or Idaho (peeled or unpeeled---I didn't peel them)
1 onion, chopped
2 eggs
Salt and pepper (use liberally, there are a lot of potatoes here)
2 tablespoons plain breadcrumbs or matzoh meal (I used matzoh meal)
Canola oil or vegetable oil (I used both)

Turn oven to 200 degrees.
Grate potatoes by hand or use grating disk in food processor. Drain in colander. Grate the onion. Mix together.
Beat eggs in a bowl. Add salt, pepper and matzoh meal/breadcrumbs. Stir in potatoes and onion,
Heat two large frying pans, add about 1/8 inch of oil to each pan (you will be making a lot of latkes.) When oil is hot, drop potato pancake batter on it with a large spoon or a quarter cup measuring cup. Let latkes cook for ten minutes each side. Drain pancakes on paper towel and keep them warm in the oven until you're done cooking. Enjoy.

2 1/4 cups water
1/2 cup grits (I used Quaker, quick-5 minutes)
4 ounces shredded cheddar cheese
Dash garlic powder
In a saucepan slowly stir grits into boiling water. Reduce heat to medium low and cover.Cook 12-14 minutes, stirring occasionally. Add cheese and garlic powder. Continue cooking 2-3 minutes, until cheese melts. Add paprika.

2 1/2 cups milk
2 1/2 cups water
salt and black pepper to taste
1 cup stone-ground grits
2 cups grated white cheddar cheese
Pinch of cayenne pepper
1 cup diced, cooked bacon
6 tablespoons butter, divided
36 shrimp, peeled and deveined
4 tablespoons lemon juice
4 tablespoons chopped parsley

Bring milk and water to boil in a saucepan over high heat. Add salt and pepper to taste. Add grits and cook over low flame for about 1 hour, stirring often. Add more warm water if pan becomes too dry. Remove from heat and stir in 2 tablespoons butter, cheese and cayenne pepper.

Cook bacon in large skillet over medium high heat until brown. Remove bacon, drain on paper towel, dice. Pour grease out of skillet and add two tablespoons butter over medium high heat. When butter sizzles, add bacon and shrimp. Cook until shrimp color, about 2-3 minutes. Sprinkle lemon juice into skillet and add remaining 4 tablespoons butter and chopped parsley. Shake pan so that it all mixes together.

Spoon grits onto four plates and place shrimp, parsley and bacon on top.


1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying

1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Editor's Note:
The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.
Nutritional Information

Amount Per Serving Calories: 364 | Total Fat: 27.7g | Cholesterol: 10mg

*This recipe is from


Laura K.'s Costco Salmon
Salmon (2 pounds)
Lemon juice
Soy Sauce
Olive Oil
Combine equal quantities of moist ingredients, then add a little garlic powder. Marinade salmon for two hours. Broil for five minutes on each side.SCALLOPS WITH CREAM
6 tablespoons butter
12 sea scallops
1/4 cup chopped shallots
1 teaspoon mashed garlic
Pinch crushed chili flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in ribbons, or just a sprinkling of dried basil (I usually just use dried basil)
Salt and pepper to taste

Put 4 tablespoons butter in saute pan over medium high heat. When foam subsides, add scallops, and sprinkle with salt and pepper. Brown scallops on both sides; they do not have to cook through, Remove them to a plate.

Turn heat down to medium and add remaining two tablespoons of butter. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about two minutes.

Add wine, raise heat and let mixture bubble for a minute or so until it reduces by half. Then add cream and reduce. When the liquid is thick, add the scallops back to the pan. Cook for about a minute, then add basil. Adjust seasonings and serve.


Lisa Fain's Green Chile Chowder
4 poblano chiles
2 jalapeño chiles
1 tablespoon unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 pounds Russet potatoes, peeled and diced
4 cups chicken or vegetable broth
1/2 cup cilantro
1/2 teaspoon ground cumin
1 1/2 cups whole milk
1 cup half-and-half
Salt and pepper, to taste
2 tablespoons lime juice
Grated Monterey Jack cheese, tortilla chips and chopped cilantro, on the side

Roast poblano chiles and jalapeños under broiler until blackened, about 5 minutes each side. Place poblano chiles in paper sack or plastic food storage back, close tightly and let steam.
Meanwhile, remove stems fans seeds from jalapeños and dice. After 20 minutes, take poblano chiles out of the bag and rub off the skin. Remove seeds and stems and then dice the poblano chiles.
In large pot, melt butter over medium heat. Add diced onions and cook for 10 minutes until they brown. Add garlic and cook for 3 more seconds. Add to the pot the diced poblano and jalapeño chiles, the potatoes, chicken broth, cilantro and cumin. Bring to boil, then simmer for 20 minutes or until potatoes are tender.
Scoop out 2 cups of soup and set aside. Puree the rest of the soup until smooth, then mix the chunky set-aside soup with the smooth. Add milk and half-and-half to soup and cook until warm. Add salt and pepper to taste. Squeeze in lime juice and serve warm or cold, with grated cheese, tortilla chips and cilantro on the side.
3-4 pounds of chicken (parts work best)
2 onions, peeled and split into four halves
Bag of baby carrots
3 cloves garlic
8 cloves
3 cans chicken broth
3 quarts of water
Dried dill (or fresh, if you have)
Dried parsley (fresh, if you have)
Salt and pepper to taste

Cooking time: Two hours. Actual standing and working time, about 20 minutes.

Rinse the chicken parts and cover them with water in a large pot. Stud each onion half with two cloves (eight altogether.) Add onions and carrots to water. Add salt, pepper, dried parsley and dill. Bring pot to boil (takes about 20 minutes.) Reduce heat, put lid on pot and let simmer for one hour. After an hour, add a can of chicken broth. Let simmer another hour (simmer two hours total.) Add second can of broth.

Leave the carrots and onions in the broth. Remove chicken from pot with tongs. Meat should be falling off the bone. Dispose of bones. Put about a cup of meat back in the pot, and put the rest in the food processor (you will have several cups of pureed chicken). Puree for a minute or so. Chicken should be mushy. Add pureed chicken back to broth. Add the peas and the third can of broth, and let cook for a couple of minutes.

Make pasta or rice and add to the soup for a hearty meal, or serve on the side.
3 tablespoons butter
1 pound pumpkin, cut into 1-2 inch cubes
2 onions, chopped
4 cups chicken stock
1/4 teaspoon dry tarragon
1 cup heavy cream (I used skim milk)
1/2 cup dry white wine
1 sausage link, cooked and cut up
5-6 strips of turkey bacon
Salt and pepper, to taste

Place butter in large, deep saucepan. Cut up pumpkin into cubes. Put onion, cooked sausage, and strips of turkey bacon, in a food processor. After butter melts, add the pumpkin, sausage, bacon and onion to the saucepan and cook for ten minutes or so, until onion softens. Add salt and pepper.

Add the chicken stock, wine and tarragon and turn heat to medium high. Bring to a boil. Turn heat down to low, partially cover and cook for half an hour or so. Cool for a few minutes, then put soup into food processor and puree. Return soup to saucepan and cook for a minute or two over medium-low heat and stir. Add milk and stir for a minute or so. Enjoy.

4 tablespoons butter
1 cup diced onion
1-2 medium potatoes, diced
4 cups chicken soup, warmed
2 cups "creamy milk" (This is 1/2 cup heavy cream plus 1 1/2 cups whole milk, mixed together and heated to boiling point.)
9 ounces chopped greens (I used mixed salad greens and parsley. You could also forage for young dandelions, sorrel, nettles, wild garlic, nasturtium leaves, poppy leaves, wild arugula and watercress.)
extra virgin oil
3-4 ounces turkey bacon, diced

Melt the butter in a heavy bottomed pan. When it foams, add the diced onion and potatoes until well-coated. Sprinkle with salt and ground pepper. Cover with a piece of wax paper to trap in the steam,and cover with saucepan lid, and cook over low heat for ten minutes until the vegetables are almost soft. Throw out the wax paper. Add the hot chicken stock and boiling creamy milk. Add the greens and boil uncovered for 2-3 minutes until the greens are just cooked. Put the soup in a blender and season to taste.

Heat a little oil in a frying pan. Add the turkey bacon and cook over medium heat for a couple of minutes. Drain bacon on a paper towel and then add to soup. 

This soup gets better with time so save some for tomorrow and the next day.


2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

1/2 cup sugar
3 tablespoons cornstarch
Pinch salt
3 eggs
2 1/2 cups half and half or whole milk, or 2 1/4 cups low-fat milk mixed with 1/4 cup heavy cream
2 tablespoon unsalted butter, softened
1 teaspoon vanilla
2 ounces unsweetened chocolate

Take the butter out of the refrigerator.
Melt the chocolate in a saucepan or double boiler.
In a small saucepan, combine the sugar with the cornstarch and salt.
In a separate bowl, mix together the eggs and milk.
Stir the egg/milk mixture into the sugar/cornstarch mixture and cook over medium heat. Stir constantly for ten minutes.
Add melted chocolate to cornstarch/milk mixture and stir.
Stir in the softened butter and vanilla.
Pour the pudding into one large or four to six small bowls. Cover with plastic wrap. Refrigerate for as long as it takes.

(courtesy of Caroline Gentile and Martha Stewart Living)

Once a product of frugality, bread pudding was the clever cook's way of using up leftover bread. But this rich, comforting dessert is reason enough to go out and buy a loaf. This chocolate version is dense and decadent enough to melt a chocolate lover's heart.

Serves 8 to 10
2 cups heavy cream
2 cups milk
1 whole vanilla bean, split in half lengthwise, seeds scraped
3 cinnamon sticks (optional)
1 loaf brioche (about 1 pound, or you may substitute white bread)
12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
8 large egg yolks
3/4 cup sugar
1 package (8 ounces) creme fraiche

Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.

Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.

Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

(Courtesy of Terri Friedman and Carole Walter, author of GREAT PIES AND TARTS)


1 Cup granulated sugar
3 Tablespoons all-purpose four
1/8 teaspoon salt
2/3 cup Key lime juice
2 large eggs lightly beaten
1/2 cup water
2 Tablespoons unsalted butter cut in to 1/2 inch pieces
1 teaspoon grated lime zest
1 teaspoon vanilla extract
1-1/2 cups heavy cream, well chilled
1/4 cup strained confectioners’ sugar
1/4 cup sweetened flaked coconut, toasted
1 fresh lime for garnish

Make Filling:
Whisk granulated sugar, flour and salt together in top of double boiler. Gradually add the lime juice, stirring until the mixture is smooth. Blend in the eggs and water.
Place the pot over boiling water and cook, stirring constantly, until the mixture is thickened, 5-10 minutes depending on the weight of the double boiler. When the mixture is thick, pass it through a fine-mesh strainer in to a large bowl. Stir in butter, lime zest and vanilla. Cool in a cold water bath until tepid.
In a chilled bowl with chilled beaters, beat cream on medium speed. When it starts to thicken add confectioners sugar and continue to beat until it is firm enough to hold its shape. Do not overbeat.
Stir 1/4 of the cream in to the filling. Then fold in remaining cream. Put or pipe into pie shell and put in freezer uncovered until top is firm. Then cover with plastic wrap and freeze for 6 hours (or upto 1 month in advance)
Remove pie 1 hour before serving and garnish with fresh lime slices and toasted coconut.

3/4 cup sweetened, flaked coconut lightly packed
5 Tablespoons unsalted butter
1 cup ginger snap crumbs

Preheat oven to 325 and spread coconut on a shallow pan. Bake 8-10 minutes until golden brown, stirring occasionally.
Melt butter and cool. Crush coconut in hands and add to butter along with the gingersnap crumbs. Stir with fork till blended.
Spray a 9-inch ovenproof glass pie plate with non-stick coating. Empty crumbs into pan and using back of a spoon spread I around the pan and up the sides forming a 1/4 inch thick edge. Put plastic wrap over it and press on the crust with a glass or other flat surface to smoothe out creases. Chill till ready to fill.

Note from Terri: I usually do these in mini or regular muffin tins lined with paper since you make the filling and crust separately

(courtesy of Naneen Levine)

1 9" Graham Cracker pie crust
1 14 oz can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key Lime Juice

Combine condensed milk, egg yolks and lime juice. Blend until smooth. Pour into pie crust and bake at 350 for 10 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with fresh whipped cream and garnish with lime slices.

1 cup graham cracker crumbs
1 ½ tablespoons sugar
1 ½ tablespoons flour
4 tablespoons butter
8 egg yolks
½ cup sweetened condensed milk
1 cup key lime juice
zest from 2 limes (regular limes are fine)

Preheat oven to 325 degrees, Mix graham cracker crumbs, sugar and flour together. Melt butter and add to graham crackers. Stir to make sure all ingredients are combined. Press mixture into a 9 or 10 inch pie plate. Set aside.

Beat egg yolks until they’re light, about 3 minutes. With beater running, slowly drizzle un condensed milk. Add lime juice and lime zest. Pour into prepared pie shell. Bake for 20-25 minutes. Remove from oven and cool. Keep refrigerated until read to eat. Can be frozen for up to a month.

A cup whipping cream
3-5 tablespoons powdered sugar

Sift sugar. Whip cream until stiff, about 3 minutes. Slowly add in sugar and mix. Spread on top of key lime pie, or serve on the side.

1 1.2 cup graham cracker crumbs
1 stick butter, melted
1 14-ounce can sweetened condensed milk
2 cups chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees. In small bowl, combine graham cracker crumbs and melted butter. Mix well and press down into a glass 13X9 baking pan.
Pour condensed milk over crumbs Add nuts, chocolate and layer with coconut. Bake 25 minutes until lightly browned. Chill and cut into bars.

LOLLY'S  Cake 
Preheat oven at 350 degrees.
1/4 pound butter, softened
1 cup sugar
4 eggs
1 can Hershey's syrup
1 cup self-rising flour
1 teaspoon vanilila
Jar of peach preserves

Grease and flour a 3 quart yrex dish.

Cream butter, gradually add sugar.
Add eggs, one at a time, beating after each addition.
Add Hershey's chocolate syrup.
Add self-rising flour.
Add vanilla.
Pour into Pyrex dish and bake for 40 minutes.
Serve with peach preserves.
LOLLY'S Five Minute Chocolate Cake: 
One large coffee mug. Into mug add 4 tbsp. flour, 4 tbsp.sugar, 2 tbsp. cocoa. Mix well . Add one egg. 3 tbsp. milk, 3 tbsp. oil, 3 tbsp. chocolate chips, a little vanilla. Put in microwave 3 minutes at 1,000 watts. It will rise over the top. Look before tipping out onto a plate.

LOLLY'S Passover Matzoh Butter Crunch.
Line two large pans with alum. foil and parchment paper (very important). Place four or five boards of plain matzoh flat one layer in pans. Melt 1/4 lb. sweet buttter and one cup brown sugar in a pan and stir til it bubbles. Pour over matzoh boards. Put in oven for five minutes, watching that it doesn't burn. Remove and sprinkle with 3/4 cup choc. chips. You can add chopped nuts at this time. Return to oven for five minutes, watching again that it doesn't burn. Remove from oven and spread choc. chips kind of evenly over matzoh. Cool, and cut into serving pieces (kind of messy). refrigerate for a while. Yum Yum.

LOLLY'S, Another one: Pretzel Kisses.
Get the small square pretzels (like waffles). Lay them flat on a cookie sheet. Place a Hershey's kiss on each one. Put in a 225 oven for a couple of minutes til the kisses are soft but still in their shape. Press one M&M onto each kiss to slightly flatten it. Cool and eat!

These are all fun for the kids to make.