Kitchen Encounters

~ Tis the Season to Learn the History Behind Eggnog ~

Eggnog means eggs in a cup, and it is used on both sides of the Atlantic to toast to health. Nog is an old English term for a small wooden cup. It descended from a hot British drink called posset, made from eggs beaten with milk, sugar and some type of spirit. During that period, alcoholic drinks were served at breakfast, lunch and dinner. Because it was cooked, posset traveled and adapted well to local tastes. One such place: the American colonies, which were full of farms which were full of chickens, cows and lots of cheap rum -- our...... View full recipe for "~ Tis the Season to Learn the History Behind Eggnog ~"

~ Cinnamon-Roll Pancakes w/Cream Cheese Drizzle ~

Fresh-baked cinnamon rolls in the morning. I wish I had the inclination to make them for more than special occasions. That was, until, while watching A Million Little Things on TV last week, I learned about: cinnamon-roll pancakes. Where have these been all my life? For the love of breakfast and brunch, I had no idea that an easy-to-make cinnamon swirl mixture squirted onto a few pancakes while they're cooking would propel them from ordinary to extraordinary in a few short seconds. The finishing touch, a cream cheese drizzle (instead of the typical maple syrup), gives them all the yummy...... View full recipe for "~ Cinnamon-Roll Pancakes w/Cream Cheese Drizzle ~"

~ PB&J Lovers Stuffed Banana Bread French Toast ~

Looking for a way to turn the heart-warming memories of the peanut butter and jelly sandwiches of your youth into a decadent adult indulgence? Whether you are or you aren't, just know, this'll do it. For us American breakfast eaters, iHop has schooled us on the term "stuffed French toast", and, ranked by popularity, PB&J stuffed French toast is at or near the top of that list. In fact, for PB&J lovers, it's hard to imagine anything being better than PB&J stuffed French toast. Newsflash, there is: PB&J stuffed French Toast made using banana bread. It's so good, Elvis would...... View full recipe for "~ PB&J Lovers Stuffed Banana Bread French Toast ~"

~The Hidden History of Hidden Valley Ranch Dressing~

Before we know it, the holiday entertaining season will be upon us. Charcuterie, cheese and vegetable trays, along with assorted, chips, crackers, nuts, dips and spreads will be appearing on cocktail tables in neighborhoods all across America. Like everyone else, the snacks I choose to serve change every year, but, one thing that's always present in some form: Hidden Valley Ranch dressing or dip. Why? Everyone loves the taste of cool and creamy "Ranch". Interestingly: A little over 50 years ago no one had ever heard of ranch dressing and now it is America's most popular salad dressing. We do...... View full recipe for "~The Hidden History of Hidden Valley Ranch Dressing~"

~ Run-Up-the-Score with Chicken-Fajita Quesadillas ~

Got leftover chicken-fajita filling or steak-fajita filling? Sometimes I do and sometimes I don't, but when I do, I know exactly what to make with that tasty couple-of-cups: fajita quesadillas. Ooey-gooey and cheesy, they're so dang good, I won't lie, sometimes I make the filling for the sole purpose of making fajita quesadillas. When I do do that, it's usually because I'm feeding a crowd, and, more-often-than-not, the occasion is a tailgate in front of the TV. No matter how many I make, they're the first appetizer to disappear -- there never seems to be enough. "Queso (KAY-soh)" is the...... View full recipe for "~ Run-Up-the-Score with Chicken-Fajita Quesadillas ~"

~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip ~

I grew up eating hot crab dip in the Chesapeake Bay area where it is made with Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard and white cheddar. I thought it was the ultimate crab dip until I tasted hot crab dip made in New Orleans, where it is made with Cajun seasoning, Louisiana Gold Hot Sauce, Creole mustard and cream cheese. Both versions also contain Parmesan, mayonnaise, onion, and garlic, plus, in NOLA during Mardi Gras, for festive color, they throw in some green and red bell pepper too. When eaten in close proximity to either place,...... View full recipe for "~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip ~"

~ Tex-Mex Skinny Chicken-Fajita Corn-Tortilla Tacos ~

Fajitas were originally named tacos-al-carbon and were served as portable food, ready-to-eat-with-the-hands, by wrapping strips of unpretentious skirt steak that had been cooked over a campfire or on a grill, in a warm corn or flour tortilla, meaning they were served taco-style. "Faja" is the Spanish word for "strip, band, sash or belt", and, with "ita" added to the end, it means "a little strip, band, sash or belt", meaning the ingredients for fajitas are always cut into strips. The dish dates back to cattle ranching life along the Rio Grande Valley regions of the Texas-Mexico border in the 1930's....... View full recipe for "~ Tex-Mex Skinny Chicken-Fajita Corn-Tortilla Tacos ~"

~Home for the Holidays Eggnog Brioche French Toast~

When the Christmas and New Year holidays roll around, depending on who's coming to breakfast, lunch or dinner, my menus vary from year-to-year. That said, eggnog is a constant, a staple in my refrigerator, and it's offered to guests at any time of day. Interestingly, since I moved to Happy Valley (State College), Central Pennsylvania, in 1974, I've neither needed to make eggnog from scratch, nor, buy the all-too-many-times cloyingly sweet stuff sold in the grocery stores. We have a local dairy that sells their own special blend of pasteurized eggnog and eggnog ice cream -- both are marvelous. Meyer's...... View full recipe for "~Home for the Holidays Eggnog Brioche French Toast~"

~Spicy Old-Bay-Seasoned Shrimp Salad Sandwiches~

Shrimp cocktail has been a traditional appetizer at my family's holiday gatherings and celebrations for as long as I can remember. Christmas, Easter, Thanksgiving, bridal showers, baby showers, christenings, anniversary parties, etc. -- when my family celebrates, a big bowl or platter of perfectly-cooked jumbo shrimp with two-types of cocktail sauce (classic and creamy) are on the table when we start the festivities. On occasion, we'd have some left over. Under the supervision of my mom, back into the refrigerator they went, so our family of four could all enjoy shrimp salad sandwiches the next day. Truth told, I'm convinced...... View full recipe for "~Spicy Old-Bay-Seasoned Shrimp Salad Sandwiches~"

~ Turkey Breast Rachel on Shredded Potato Pancake ~

Perhaps it's a girl thing, but, when I'm lunching in a deli, I'm more inclined to order a Rachel sandwich, made with turkey breast, than I am a Reuben, made with corned beef. There's more. While I usually order potato salad with my sandwich, if potato pancakes are on the menu, they're on my plate. If you're a fan of a classic Rachel sandwich, and, if you love potato pancakes as much as I do, you're gonna go wild over this open-faced sandwich served on one of my pan-fried shredded hash-brown potato pan-cakes, instead of between to slices of rye...... View full recipe for "~ Turkey Breast Rachel on Shredded Potato Pancake ~"

~Corned Beef Reuben on My Potato Pancake Waffles~

If you're a fan of a classic Rueben sandwich, served atop a few of potato pancakes instead of between some rye bread, you're gonna go wild over this open-faced sandwich served on my shredded hash-brown potato-pancake waffles. Not since lunch at a deli located somewhere in Long-Island back in the early 1970's have I enjoyed a Reuben more. I was fifteen or sixteen, so the specifics escape me. Our family took a Summer road trip to visit friends of my mom and dad, and, before we left town the next day, we all went to lunch at "the place with...... View full recipe for "~Corned Beef Reuben on My Potato Pancake Waffles~"

~ Crock of Baked Applesauce, Walnut & Herbed Brie ~

Small but mighty, and, falling into the category of somewhere-in-between-a-dip-and-a-spread, this easy-to-make appetizer is appropriate to serve at, or make-and-take to, any holiday gathering -- it's sublime. It's also a great recipe to keep in your back pocket in case you find yourself in need of a last-minute appetizer. There's more. If you're not a fan of cranberry sauce, it's great made with whole-berry cranberry sauce instead. While it can be prepared in a small shallow bowl, it's particularly pretty baked and served in a small crock -- presentation is, after all, everything. There's even more. It can be assembled,...... View full recipe for "~ Crock of Baked Applesauce, Walnut & Herbed Brie ~"

~ Crock of Baked Cranberry, Walnut and Herbed Brie ~

Small but mighty, and, falling into the category of somewhere-in-between-a-dip-and-a-spread, this easy-to-make appetizer is appropriate to serve at, or make-and-take to, any holiday gathering -- it's sublime. It's also a great recipe to keep in your back pocket in case you find yourself in need of a last-minute appetizer. There's more. If you're not a fan of cranberry sauce, it's great made with chunky-style applesauce instead. While it can be prepared in a small shallow bowl, it's particularly pretty baked and served in a small crock -- presentation is, after all, everything. There's even more. It can be assembled, refrigerated...... View full recipe for "~ Crock of Baked Cranberry, Walnut and Herbed Brie ~"

~Gobble Gobble -- Turkey-Day Cranberry & Brie Bites~

While these easy-to-make appetizers are perfect for any large-or-small fancy-or-relaxed Turkey-Day feast, they're great almost any time of the year. I've been know to serve them on occasion as a warm-up to one of my winner-winner roasted chicken Sunday dinners. As for the recipe, there really isn't one so-to-speak -- I came home with it "in my head" (as it was told to me) after enjoying a few at a mid-morning Christmas cookie-exchange brunch-party a few year ago. Perfect for our just-the-two-of-us Turkey Day feast this year: And, just four easy-to-gather-together ingredients too: 2 tablespoons all-purpose bench flour, for dusting...... View full recipe for "~Gobble Gobble -- Turkey-Day Cranberry & Brie Bites~"

~ Fresh Strawberry, Brie & Biscuit Breakfast Crostini ~

Is there anyone who doesn't love to be invited to someone's home for breakfast or brunch? There's just something light-hearted, laid-back and downright bushy-tailed about sharing the first meal and few hours of the day in the company of family and friends. The best way I can describe the experience is: it's like waking up in the morning to find out it snowed and they cancelled school. Everyone "gets into the spirit of it" -- and, it doesn't have to be fancy-schmancy either. That said, if you've ever invited people to your home for breakfast or brunch, you know that...... View full recipe for "~ Fresh Strawberry, Brie & Biscuit Breakfast Crostini ~"

~ Southwestern-Style Macaroni, Bean & Corn Salad ~

Macaroni salad has always been a staple at our Fourth of July feast -- just call me a Yankee Doodle. That said, depending on what I'm serving, I don't make it the same way every year. My recipe for classic macaroni salad goes on the table when we're serving all-American hamburgers and hot dogs. This year because Texican-style BBQ'd chicken and ribs (the ribs on Saturday evening and the chicken on Sunday afternoon) will be in the center of the table, my Southwestern-style macaroni, bean and corn salad will the star of the side-dishes on both days. While easy to...... View full recipe for "~ Southwestern-Style Macaroni, Bean & Corn Salad ~"

~Cinnamon-Raisin English Muffin Breakfast Casserole~

I don't need to be entertaining a crowd to have a reason to make a giant-sized breakfast casserole. With Joe and I both working-from-home at present, having a fully-cooked breakfast pre-made and ready to slice and reheat in the microwave (by pushing a button) saves me a bunch of time on weekday mornings. There's also plenty to share a few squares with a couple of friends and neighbors. Here in our neighborhood, my friends call these acts of kindness "ding-dong drop-offs". Truth told, social-distancing foodie life in the 'burbs is better-than-good, it's very tasty. Muffins + sausage + apples +...... View full recipe for "~Cinnamon-Raisin English Muffin Breakfast Casserole~"

~My Cheesy Corned-Beef on Rye Reuben Casserole~

I cook corned beef regularly -- three-four times a year. It's always available at our local Sam's Club, and it has a long shelf-life too, meaning the expiration date is often a month or more out on the calendar. I always buy two and I always cook two. After discarding the seasoning packets, I cook them my way, slowly in the crockpot, in a tomato mixture laced with aromatic allspice, cinnamon and cloves. When done, I cover the tops with brown sugar and bake them in a 350° oven for 20-25 minutes until the sugar crust is bubbly and caramelizing....... View full recipe for "~My Cheesy Corned-Beef on Rye Reuben Casserole~"

~ Buttery Curried Pita Chips & Curried Chicken Salad ~

I'm an eater of snacks -- a slice or two of cheddar and a few apple slices, a piece or three of deli-meat rolled up with a slather of whole-grain mustard inside, a tablespoon or two of tuna or egg salad dolloped on a couple of buttery crackers. Just a few examples of the way I like to eat. Yes, when left to my own devices, I'm happy to skip three squares and snack my way through the day. Pita bread is always on-hand in my kitchen. I purchase a package almost every week, because, everything tastes great stuffed inside...... View full recipe for "~ Buttery Curried Pita Chips & Curried Chicken Salad ~"

~ Spicy Tiny Salad-Shrimp Mini Shrimp-Cocktail Cups ~

Shrimp cocktail. Two ingredients. Shrimp and cocktail sauce. To be more specific, succulent, perfectly-cooked and chilled tails-on shrimp served with a spicy ketchup and horseradish concoction for dipping. When it comes to shrimp for classically prepared shrimp cocktail, big is always better. That said, if you're looking for an impressive addition to your next appetizer buffet, put out a tray of mini shrimp-cocktail cups. Count the seconds until they disappear. Extra-small shrimp, also known as "salad shrimp", are sweet, tender and adorable, so, when serving fingerfood, think small, because the extra flavor is important. Flash-frozen extra-small shrimp (a 90/200 count),...... View full recipe for "~ Spicy Tiny Salad-Shrimp Mini Shrimp-Cocktail Cups ~"

~ Time out for Tiny Salad-Shrimp-Salad Sandwiches ~

I grew up in an era when tea sandwiches were in vogue. At every festive gathering, one could count on at least one three-tier tray of tea sandwiches. Some might argue they're still in vogue, but, I can't remember the last time I was offered a tea sandwich. These tiny shrimp salad sandwiches aren't exactly tea sandwiches (which are made using crustless white bread), but, I'm willing to classify them as such, as, they're too classy to classify in the slider-sandwich category. Once upon a time, people bought salad shrimp packed in cans (similar to tuna). That's ok. That's how...... View full recipe for "~ Time out for Tiny Salad-Shrimp-Salad Sandwiches ~"

~Puttin' on the Ritz, Retro Salad-Shrimp Dip Revisited~

Pretty in pink, tiny salad shrimp are sweet, tender and adorable. Once upon a time, people bought them packed in cans (similar to tuna). That's ok. That's how things were done before flash freezing came along, followed by freezer- trucks and train-cars criss-crossing our country. It was also before in-home refrigerators had an ample freezer section and households started investing in chest- or stand-type freezers. When my mom got her freezer IT was a very big deal. When frozen salad shrimp became available to her, she never bought the canned shrimp again. Americans love shrimp. Shrimp, "the fruit of the...... View full recipe for "~Puttin' on the Ritz, Retro Salad-Shrimp Dip Revisited~"

~ Smokie Cocktail Wieners in a Bourbon BBQ Sauce ~

Aside from an occasional glass of Austi Spumante, mom didn't drink a drop, but, as a cook she wasn't opposed to adding boozy flavor to certain dishes. If a recipe required a splash of sherry or wine, she didn't scurry around looking for substitutions -- she added it. In the case of bourbon, which is a common addition to recipes containing sweet and savory tomato-based barbecue sauces, she put the bourbon in. As parents, mom and dad (who did enjoy a beer or two and an occasional cocktail), a little bourbon in the cocktail wieners didn't mean we kids had...... View full recipe for "~ Smokie Cocktail Wieners in a Bourbon BBQ Sauce ~"

~ Parm, Pepper and Herb Puff-Pastry Cheese Twists ~

Along with the charcuterie, cheese twists are always something I've included on my snack table during the holidays. Light and airy, crispy-crunchy, buttery rich and full of flavor, they're the quintessential nosh with whatever cocktail one happens to be sipping. Interestingly, store-bought cheese twists are not only harder to find (it was three strikes we're out -- as in they do not carry them -- at our local stores this year), the quality (as in the three packages I purchased on-line) has gone decidedly downhill too. Years ago our local downtown Cheese Shoppe sold them, and, they were so damned...... View full recipe for "~ Parm, Pepper and Herb Puff-Pastry Cheese Twists ~"

~Cheesy Chicken Broccoli Cauliflower Rice Casserole~

'Twas the day after Christmas and all through the house not a creature was stirring not even a mouse. After all the holiday cooking and cleanup, mom was so exhausted she declared it HER holiday. She took a casserole out of the freezer and let it thaw on the counter for the afternoon. She popped it in the oven at 4:00PM, everyone enjoyed a wonderful meal around 5:00PM, and, by 6:00PM mom was lounging in her favorite chair, sipping a G&T, watching a movie. Every cook, every where, needs, at the very least, one, hearty, relatively easy-to-make, go-to casserole recipe...... View full recipe for "~Cheesy Chicken Broccoli Cauliflower Rice Casserole~"

~ Tart Cherry & Toasted-Pistachio Snowball Cookies ~

These sweet and savory shortbread-esque two-bite cookies called snowballs, or, depending on where you're from, also referred to as Mexican wedding cookies or Russian tea cakes, are the darlings of holiday cookie trays all across America. The base recipe varies very little from baker-to-baker, because the ratio of flour to butter and sugar is important to prevent them from flattening out, meaning: loosing their ball shape. Flavored with vanilla, lightly-toasted chopped pecans or walnuts get added to the mixture for additional flavor and texture. Nobody can eat just one. A recipe for cherry-pistachio snowballs came across my Facebook newsfeed about...... View full recipe for "~ Tart Cherry & Toasted-Pistachio Snowball Cookies ~"

~Light & Flaky Pastry-Wrapped British-Sausage Rolls~

Once upon a time in 1996, while sitting in a British pub in proximity to the British National Museum, while pondering what to order with our pints, a nice guy sitting next to us recommended the sausage rolls. As Americans, Joe and I consider sausage mostly a breakfast food, but, we didn't hesitate to place the order based on the recommendation (traveling teaches that locals will never steer you wrong). I hoisted my brew in a manner to toast the nice guy and waited, patiently, for the pub grub to be delivered, which in terms of time, was about three...... View full recipe for "~Light & Flaky Pastry-Wrapped British-Sausage Rolls~"

~ Baked Three-Cheesy Hot Broccoli & Pimiento Dip ~

Eat your broccoli. That was never something my mom had to say to me. As a kid I loved raw or cooked broccoli (cauliflower too). Mom did too. My dad and my brother, not so much on either count, but, they didn't 100% hate it either -- they put up with it on an occasional basis. When broccoli was served for dinner, I knew there was going to a bonus snack later in the evening, made from preplanned-on leftovers: A little crock of bubbling hot, creamy broccoli-cheese dip. It wasn't fancy and only took a few minutes to mix together,...... View full recipe for "~ Baked Three-Cheesy Hot Broccoli & Pimiento Dip ~"

~Gruyère & Olive-Tapenade French-Bread Appetizers~

Olive cheese bread was a trendy hot appetizer served with drinks at laid-back TGIF and fancy-schmancy holiday cocktail parties throughout the 1980's. For the obvious reason, the olives, they were particularly popular with martini drinkers. That said, olive cheese bread was just one of many spin-off recipes created by home cooks who were inspired by the introduction of the remarkably-tasty, frozen, store-bought, Stouffer's* French bread pizza into their lives. *Note: Making pizza on French bread was made famous in the 1960's by Bob Petrillose, the founder of the legendary Hot Truck on the campus of Cornell University in Ithaca, NY....... View full recipe for "~Gruyère & Olive-Tapenade French-Bread Appetizers~"

~ Sweet-&-Savory-Glazed Buffalo-Chicken Meatballs ~

Everybody loves meatballs, and, rule of thumb: one can never make too many meatballs. When looking for a hot appetizer that is kid- and adult-friendly, relatively easy-to-make, can be made in advance, and, is perfect for a holiday party, a tailgate party, or any party any time of year, meatballs meet all the criteria. Sweet, savory and slightly-spicy, buffalo chicken meatballs, glazed in wing sauce, are a fun way to enjoy the flavor of chicken wings with more decorum and dignity than licking ones fingertips in public and disposing of a plate full of unsightly wing bones. Cocktail-size meatballs are...... View full recipe for "~ Sweet-&-Savory-Glazed Buffalo-Chicken Meatballs ~"

~ Six Recipes for Fabulously-Flavored Holiday Fudge ~

Fudge is especially popular on the the boardwalks of the East coast in the Summertime. That said, it is also perfect for gift-giving during the holidays. Because it can be made several weeks in advance and stored (covered) in the the refrigerator, I like to make several flavors, then, assemble gift-boxes containing assorted flavors to share with family and friends. It's a fun, relaxing way to ease into the holiday spirit, and it's a great addition to a tray of assorted cookies too. This all-American confection dates back to the late 1880s. Fudge originated in America in the latter 19th...... View full recipe for "~ Six Recipes for Fabulously-Flavored Holiday Fudge ~"

~The Ultimate-Best Peanut-Butter Killer Fudge Recipe~

If it's full-throttle roasted-peanut flavor and crunch you crave, there's no need to look elsewhere for a peanut butter fudge recipe. Lightly-roasted peanuts, crunchy peanut butter, peanut-butter morsels, and, peanut butter flavoring team up in my version, and, trust me, nobody can eat just one piece of this peanutty fudge. There's more. This recipe (which has been tested, tasted and approved by many experienced cooking friends) is super-easy to make, not to mention foolproof, so, for those who've never tried making fudge before, or novice cooks, this recipe is ideal. Everyone remembers their first bite of fudge -- that creamy,...... View full recipe for "~The Ultimate-Best Peanut-Butter Killer Fudge Recipe~"

~Double-Cherry & Double-Vanilla Lover's Killer Fudge~

Cherry-vanilla is one of my favorite flavor combinations. Cherry-vanilla or black-cherry-vanilla cream soda, cherry-vanilla ice-cream, cherry-vanilla milkshakes, cherry-vanilla yogurt and cherry-vanilla biscotti are amongst my favorite things. While I didn't invent the idea for cherry-vanilla fudge, once I got my hands on a great base recipe for making fudge, cherry-vanilla was the first spin-off I made (for myself), and, after tasting it, I think you'll agree it's perhaps the best rendition in print or on internet, as, it uses a combination of dehydrated tart "sour" pie cherries and pure cherry extract, instead of neon-colored candied maraschinos (which taste nothing like...... View full recipe for "~Double-Cherry & Double-Vanilla Lover's Killer Fudge~"

~Cinnamon-Apple Maple-Walnut Lover's Killer Fudge~

Maple-walnut ice cream and maple-walnut fudge. While they're my only two encounters with this sublime combination, meaning I've not tasted a maple-walnut pie or a maple-walnut cake, I was driven to re-create both of them in my home kitchen. My experience with the first was in Vermont, and it was a slow-churned unforgettable experience. My experience with the second was on the boardwalks of New Jersey, and, it was a creamy-dreamy unforgettable experience. Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring. Hands-down, the most popular flavor...... View full recipe for "~Cinnamon-Apple Maple-Walnut Lover's Killer Fudge~"

~ Butterscotch & Bits-O-Toffee Brickle Lover's Fudge ~

Butterscotch, caramel, English toffee and American buttercrunch. These rich butter-and-sugar-based candies are all related, and, I have an affinity for them all. As a little kid, my hand gravitated to the bag of those little chewy squares of Kraft Caramels, and, when I got a little older, I always kept a few cellophane-wrapped Brach's Butterscotch hard-candies in my purse -- they were a way to enjoy an otherwise long and boring class at school or sermon at church. Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring....... View full recipe for "~ Butterscotch & Bits-O-Toffee Brickle Lover's Fudge ~"

~Milk-Chocolate and Toasted-Coconut Lover's Fudge~

As one who in all seriousness does not crave chocolate, when I do eat it it, my taste leans toward milk chocolate, with Swiss Lindt being my chocolate of choice. Even as a kid, I pretty much turned my prissy little nose up at chocolate, with one exception. Every year for Christmas, mom would put a few Russel Stover milk-chocolate toasted-coconut wreaths in my stocking. For Easter, milk-chocolate toasted-coconut bird's nests went in my basket. I love them to this day. While I didn't invent the idea for milk-chocolate toasted-coconut fudge, once I had a great base recipe for fudge,...... View full recipe for "~Milk-Chocolate and Toasted-Coconut Lover's Fudge~"

~Dark Chocolate Lover's Killer Dark-Chocolate Fudge~

Everyone remembers their first bite of fudge -- that creamy, semi-soft confection made with corn syrup and/or sugar, butter, cream and flavoring. Hands-down, the most popular flavor is dark chocolate, with milk chocolate in second. Peanut butter, butterscotch, maple and vanilla are all contenders for the third spot. When I was growing up, Agnes was our next-door neighbor. She loved to bake, and throughout the years her sweet treats made their way to our table often. Every year, on Thanksgiving Day and Christmas Eve, Agnes joined our family for dinner and graced our dessert table with a plate of fudge...... View full recipe for "~Dark Chocolate Lover's Killer Dark-Chocolate Fudge~ "

~ Briny, Garlicy & Herbaceous Greek-Olive Tapenade ~

My pantry and/or refrigerator are never without a can or two of inexpensive, mild-flavored ripe, black olives and a big jar of tangy green pimiento-stuffed olives too. Throughout the year, I toss either one or both, whole into garden salads, or, slice and use them to top an occasional pizza. That said, at the end of a long Summer's day, there is nothing like a well-chilled cocktail out on the deck with a salty snack to nibble on. A cracker or two with a slather of soft brie or chèvre topped with a dollop of tapenade is a favorite, but,...... View full recipe for "~ Briny, Garlicy & Herbaceous Greek-Olive Tapenade ~"

~Smoked Ham and Asparagus in a Béarnaise Quiche~

Every once in a while (not often, but it does happen) you'll come across a recipe that goes from ordinary to extraordinary by using a store-bought, instead of a scratch-made, dry sauce or seasoning packet. This is one such recipe. While it is next-to-impossible to make a quiche using scratch-made hollandaise or béarnaise sauce (in place of the typical whisked cream and egg mixture used to prepare a quiche), because either will breakdown in a hearts-beat or three, it is possible to add a dry, high-quality, store-bought, hollandaise or or béarnaise sauce-mix to season and enrich the cream and egg...... View full recipe for "~Smoked Ham and Asparagus in a Béarnaise Quiche~"

~ Savory Brioche French Toast w/Fried Ham & Eggs ~

Once a year, the day after Eastern European Orthodox Easter to be specific, my mother made one of my favorite breakfasts: savory French toast. To make it, she soaked thick slices of the round loaf of leftover paska (a brioche-type bread enriched with milk, eggs, butter, sugar and salt) in a tangy, whole-grain mustard-laced milk and egg mixture. She served it with lightly-fried slices of baked ham (also leftover from Easter), soft-yolked, sunny-side-up eggs, and a fresh chive garnish (which grew in dad's garden). Mom made this but once a year because that was when she had the very-specific ingredients...... View full recipe for "~ Savory Brioche French Toast w/Fried Ham & Eggs ~"

~ Green-for-the-Day Pistachio Pudding Bundt Cake ~

A green cake is not something one sees everyday, but, a green cake would obviously be an ideal dessert to serve for your St. Patrick's Day celebration. That said, this recipe came into my life for a very different celebration -- my bridal shower. My (now retro) signature color was a pale shade of prissy avocado green. A close friend of my mother offered to bake the cakes -- three, three-layer cakes decoratively slathered with a lovely shade of pastel-green frosting presented on three graduated-height cake pedestals. Agnes loved to bake and was a wonderful baker. Use a boxed cake...... View full recipe for "~ Green-for-the-Day Pistachio Pudding Bundt Cake ~"

~ Ringing in the New Year Eating Pork & Sauerkraut ~

Anywhere you find a gathering of Pennsylvania Dutch (Dutch=Deutsch=German) or Eastern Europeans (primarily throughout Pennsylvania, Ohio and into the Midwest), you'll find them ringing in the New Year by eating pork and sauerkraut on New Year's Day, in order to receive a years worth of good luck, health and prosperity. It's a combination of tradition steeped in superstition backed up with a dose of practical purpose. Where I grew up in Eastern Pennsylvania, we had a large population of both. My family was Eastern European, we knew many PA Deutsch folks, and, both cuisines intersected in numerous ways, starting with:...... View full recipe for "~ Ringing in the New Year Eating Pork & Sauerkraut ~"

~ This Spud's for You: Game-On Baked-Potato Salad ~

When one lives in a college town associated with a big-time football program, one has honed the skills necessary to transition from the traditional Christmas Eve and Christmas Day festivities to ringing in the New Year with a bowl-game tailgate. It's a tough job but somebody's got to do it, and, here in Happy Valley, PA, the home of Penn State's Nittany Lions, an entire community of fellow blue-and-white-clad cooks are capable of changing lanes with ease. This year, it's gonna be deli-sandwiches and potato salad on our cocktail table in front of our lunch-timed game-day TV. We'll serve our...... View full recipe for "~ This Spud's for You: Game-On Baked-Potato Salad ~"

~Christmas Cookies 2018 with a Winter White Theme~

Because there are not enough days in the week preceding Christmas for me to bake as many varieties of cookies as I would like, every year my Christmas cookie trays are different. Each year I pick a theme and bake four kinds. For example: Last year I baked Four Kid-Friendly Candy-Bar Cookies of My Youth. Each cookie contained a different candy bar: Reeses's Cups, Snickers, Kit-Kat's and Whoppers. This year, for a small gathering of adults, I chose Winter White -- cookies that pair well with creamy rum-laced eggnog and cream-in-your-coffee or tea. Home for the Holiday Eggnog-Laced Snickerdoodles: Let...... View full recipe for "~Christmas Cookies 2018 with a Winter White Theme~"

~ Over-the-Moon Candied-Pecan & Toffee Crescents ~

This version of these buttery rich, melt-in-your-mouth, sweet and salty, crunchy-crumbly-munchie confections, which are loaded with honey-glazed candied pecans and English-style toffee bits, will, if you're not forewarned, glue you to the holiday dessert table. I call them confections because, while they are classified as a cookie, they have all the panache of a candy. During the holiday season, these cookies show up in the crescent shape, but, other times of the year, they're typically shaped into rounds and referred to as "tea cakes" or "English tea cakes". There are as many variations on this English recipe which dates back...... View full recipe for "~ Over-the-Moon Candied-Pecan & Toffee Crescents ~"

~ The Holly & the Ivy: Tart-Cherry & Pistachio Biscotti ~

Bold and beautiful, bright-red holly berries, clustered amongst shiny, deep-green, pointy-edged ivy leaves, are colors and symbols we associate with Christmas. Right from the first, meaning the first time my tart-cherry and toasted-pistachio biscotti revealed their sliced selves, I began calling them "holly and ivy biscotti", and, they're a great way to get into the spirit of holiday baking. One biscotto, three biscotti & my version pales to none: The word biscotti (three biscotti, one biscotto) originates form the Latin word "biscoctus", which means "twice cooked". Biscotti, as we know them, are oblong shaped, dry, crunchy biscuit-esque cookies that get...... View full recipe for "~ The Holly & the Ivy: Tart-Cherry & Pistachio Biscotti ~"

~ Let it Snow-Capped Ricotta and Coconut Cookies ~

Attend an Italian birthday or graduation party, bridal or baby shower, wedding or christening, etc. Name an occasion -- if it is being hosted in or by an Italian-American family, ricotta cookies will be on the dessert table, especially during the holidays. If ricotta cookies aren't served, you showed up at the wrong address. Every family has a favorite recipe, and, while no two recipes are exactly alike, aside from the choice of flavoring, color of the glaze and the decorative sugar crystals or jimmies that get sprinkled on top, all recipes for these beloved cookies are remarkably similar. I...... View full recipe for "~ Let it Snow-Capped Ricotta and Coconut Cookies ~"

~Home for the Holiday Eggnog-Laced Snickerdoodles~

The humble snickerdoodle is my all-time favorite sugar cookie. I've been told it was the first cookie I was ever allowed to taste, so, if my mind hasn't changed by now, it is not likely to happen. A traditional snickerdoodle is a flat, pale-to-golden, crispy-on-the-outside, chewy-on-the-inside cookie made with butter and/or shortening, and, cinnamon and/or nutmeg . It never (don't go there with this cookie) contains additions like chocolate chips, dried fruit or nuts. If flavoring is added, it is always a simple and subtle splash of vanilla. That said, snickerdoodles are the perfect foil for eggnog or eggnog flavoring,...... View full recipe for "~Home for the Holiday Eggnog-Laced Snickerdoodles~"

~The Crispy Bits about Bruschetta, Crostini and Panini~

Bread comes in many forms. I am of the opinion that bread IS the staff of life, and, I average one serving of bread per day. Sans the occasional requisite soft-textured grilled-cheese sliced white, the hot-dog roll and the hamburger bun, any humble flatbread or pita pocket, along with the breakfast-y bagel and English muffin, the display here represents a sampling of my personal artisanal favorites. Except for one, the delicate croissant, they are all firm-textured, and, by choosing the correct shape, I can make make one of three crispy Italian-style specialties. Bruschetta (broo-skeh-tah) means "oiled slice" and comes from...... View full recipe for "~The Crispy Bits about Bruschetta, Crostini and Panini~"

~ Buttery Candied-Pecan and Toffee Bit Shortbread ~

Shortbread. Melt-in-my-mouth, buttery-rich, slightly-salty and not-too-sweet, every bite of one of these humbly-crumbly understated cookies is akin to an extravagant indulgence -- the amuse bouche of the sweet treat kind. From one or two sitting atop a paper napkin next to a cup of caffeine, to hundreds piled high on shiny trays at a celebration, shortbread has earned its place on the table of any occasion. In my food world, every day and its accompanying problems has the potential to turn out ok, as long as there are a few shortbread to nibble on in the cookie jar. A day...... View full recipe for "~ Buttery Candied-Pecan and Toffee Bit Shortbread ~"