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Cooks Corner Recipes
Recipes from Local Chefs:
•Tabbouleh Salad
•New Orleans Style Apple Pie Stuffed French Toast
•Chole (Chick Peas in Curry) & Vegetable Rice
•Chocolate Bourbon Pecan Pie with White Chocolate Ganache Drizzle
•Asparagus Proschiutto Frittata

•Marinated Veggies and Beef and Shrimp Kabobs
•Truffled Main Lobster & Diver Scallop Risotto
•Focaccia with Garlic Chives
•Classic Tomato Basil & Olive Tapenade Bruschetta
•Pakoras (Vegetable Fritters) & Cilantro Chutney/Salsa
•Pan Seared Haddock w/ Creamy Basil Pesto Sauce
•Pan Seared Pork Tenderloin with Portabella Mushroom and Port Wine Butter Sauce
Recipes from Chef Jyll Everman:
•Spicy Chicken Lettuce Cups
•BLT Quesadillas with Garlic Chive Mayonnaise
•Nutella 3 Ways
•Apple Cinnamon Crepes
•Shrimp Po'Boy Sandwiches
•Scallops with Bacon and Tarragon
•Polenta 2 Ways
•Spinach Salad with Bacon Vinaigrette
•Chicken Stew with Puff Pastry Shells
•Quick Shrimp & Grits
•Leftovers Makeover: Mashed Potato Cakes
•Nutella Mascarpone Tartlets
•Cast Iron Filet Mignon with Roasted Garlic Butter
•Chocolate Pot de Creme with Raspberry
Whipped Cream

•White Chicken Chili
•Apple Sangria
•Goat Cheese Lollipops, Prosciutto Wrapped
Pear & Arugula

•Baked Brie with Roasted Grapes and Thyme

•Scallops Provencal
•Thin and Chewy Bacon Chocolate Chip Cookies
•Grilled Pineapple Sundaes
•3-Cheese Garlic Bread w/Red Bell Pepper Sauce
•Roasted Mushroom-Brussel Sprout Salad
•Pan-Seared Salmon with Garlic Roasted Broccoli
•Butternut Squash Salad w/Fried Goat Cheese Croutons
•Assorted Mini Paninis
•Zucchini Fritters with Spicy Dipping Sauce
•Jyllicious Linguini Carbonara
•French Onion Dip with Parmesan Pita Crisps
•Roasted Vegetable-Quinoa Salad with Bratwurst
•Caramelized Pear & Gorgonzola Flatbread
•Roasted Tomato Soup/Cheesy Croutons
•Spinach Artichoke Dip
•Shrimp Tacos with Cilantro Cream Sauce
•Rock Star Bacon
•Bloody Mary Shrimp
•Grilled Cheese Italiano

Click on each Recipe to open listing. For printable version, click on printer icon.
Gluten Free Bacon Scones with Brown Butter Glaze
3 Cups all-purpose Gluten Free Flour
1/2 Cup White Granulated Sugar
1/2 Cup Crispy Bacon, chopped
5 tsp. Baking Powder
1 tsp. Xantham Gum
3/4 Cup Butter, chilled
1 Egg, beaten
1 Cup Milk
3 Tbsp. Butter
2 Cups Powdered Sugar
1/8 Cup Milk

Directions:Gluten Free Bacon Scones
Preheat oven to 300°F. Line pan with parchment paper. In a large bowl, combine GF flour mixture, sugar, xantham gum and baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir
into flour until combined – do not over stir. Carefull fold in Bacon.
Use a scoop to place small mounds of dough on the cookie sheet. Bake 15 minutes in the preheated over, or until golden brown.

Place butter in a fry pan over medium low heat. Slowly melt, then
brown the butter. Use caution not to burn the butter. Butter should be a light tan color once brown. In a bowl, combine the powder sugar, milk and stir. Add the brown butter, if there is sediment in the brown butter, be careful not to transfer this into the glaze mixture. Stir completely. Add more milk if texture is still too thick. Using a spoon, fork or spatula, gently glaze the cooled scones and Enjoy!

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Cheddar Crackers
1/2 Cup Butter, Softened
2 Cups Grated Cheddar Cheese
1 Cup Gluten Free Flour Mix
1/2 tsp. Granulated Garlic
1/2 tsp. Sea Salt

Directions:Gluten Free Cheddar Crackers
Using a hand mixer or table mixer, cream together the butter and cheese.

Add garlic and salt. In a food processor place cheese mixture and flour and blend until dough forms.

Divide into two sections and wrap in plastic wrap for 15-20 minutes. Roll cooled dough about 1/8 inch thick and cut out with your preferred cookie cutters. An apple corer may work for small round crackers.

Preheat oven to 400°. Place crackers on a non-greased cookie sheet, parchment paper on the tray works well. Arrange crackers and place in oven for 4 minutes.
Remove crackers and pop any bubbles with a sharp knife or chopsticks. Put back in oven for 2-3 minutes until slightly gold on edges. Crackers can burn fast, watch closely.

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Cinnamon Raisin Bagels
3 Cups Gluten Free Pizza Mix
1 Tbsp. Gluten Free Yeast
2 tsp. Cinnamon
1 Cup plus 1 Tbsp. Water
1 tsp. Apple Cider Vinegar
2 Tbsp. Honey
2 Tbsp. Vegetable Oil
1 Egg, lightly beaten
1 Egg White
1 Cup Raisins

Directions:Gluten Free Cinnamon Raisin Bagels
Combine pizza mix, yeast, cinnamon, and salt.

Heat water to 110° (lukewarm), add vinegar, honey, oil, and eggs, and beat together.

In a standing mixer combine the wet and dry ingredients and mix
for 2 minutes, until completely combined. Carefully fold in raisins.

Work individual balls of dough into the shape of bagels. Grease your hand with extra oil for better control of dough. Form bagels, place
on lined cookie sheet and allow to rise in warm place for 20-30 minutes.

In a large pot of boiling water, carefully place in a few bagels. Allow to cook for 30 seconds on each side. Using slotted spoon, or tool carefully remove from pan. Continue to boil the remaining bagels.

Brush with egg whites. Bake at 425° for 20 minutes until lightly browned. Remove from oven and sprinkle with cinnamon while still hot. Allow to cool on wire rack – best served warm with your favorite topping. Store in freezer and toast at future desire.

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Sugar Cookies
1 Cup Butter, Softened
1 Cup Granulated Sugar
2 Eggs
2-1/2 Cups Gluten Free Flour Mix
1 Tbsp. Gluten Free Vanilla
1 tsp. Cardamom
1 tsp. Baking Powder
Optional Frosting:
3 Cups Powdered Sugar
1/3 Cup Butter
1 tsp. Gluten Free Vanilla
1-2 Tbsp. Milk

Directions:Gluten Free Sugar Cookies
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well combined. Divide in half and wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 400°F. Roll out dough on lightly gluten free floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake for 6 to 10 minutes or until edges are lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely.

Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Coconut Macaroons
Butter and Gluten Free flour mix for preparing baking sheet and foil
1 large Egg White
1 Tbsp. Sugar
1/4 tsp. Vanilla
1/8 tsp. Almond Extract
3/4 C. Sweetened Flaked Coconut

Directions:Gluten Free Coconut Macaroons
Put oven rack in middle position and preheat oven to 300°F. Prepare pan by covering with foil. Turn over edges to secure foil on pan. Lightly butter and flour foil, knocking off excess gluten free flour.

Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Cinnamon Spice French Macaroons
Ingredients for Macaroon Batter:
1 Cup Powdered Sugar
1/2 Cup Powdered Almonds (place sliced raw almonds in food processor and process until a fine powder)
2 Large Egg Whites, at room temperature
5 Tbsp. Granulated Sugar
printIngredients for Chocolate Filling:
1/2 Cup Heavy Cream
4 Ounces Bittersweet or Semisweet Chocolate, finely chopped
1 tsp. Cinnamon
1/2 tsp. All-Spice

Directions:Gluten Free Cinnamon Spice French Macaroons
Preheat oven to 350°F. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch) ready. Grind together the powdered sugar with the almond powder so there are no lumps; use a blender or food processor.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). Pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart. Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Chocolate filling:
Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chocolate pieces and spices. Let sit one minute, and then stir until smooth. Let cool completely before using.
Spread a bit of chocolate filling on the inside of the macaroons then sandwich them together.
Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Peanut Butter Kisses
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Egg plus 1 Egg Yolk
Hershey Kisses

Directions:Gluten Free Peanut Butter Kisses
Preheat oven to 350°F. Line a cookie sheet with parchment paper.

Mix together Peanut Butter, Sugar and Eggs. Using a spoon make cookie mounds on your cookie sheet, leaning about 2 inches between each cookie mound. Place a Hersey kiss in the middle of each cookie. Bake for 10-15 minutes until cookies start to brown on edges. Carefully remove from oven and allow to cool. The Hersey kiss will keep its shape if left undisturbed.

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Gluten Free Spiced Scones with Brown Butter Glaze
3 Cups All-purpose Gluten Free Flour
(see below for my recipe)
1/2 Cup Granulated Sugar
3 Tbsps. Aspen Mulling Spices
5 tsps. Baking Powder
1 tsp. Xantham Gum
1 Tbsp. Nielsen-Massey Vanilla
3/4 Cup Butter, chilled
1 Egg, beaten
1 Cup Milk
3 Tbsps. Butter
2 Cups Powdered Sugar
1 Tbsp. Aspen Mulling Spices
1/8 Cup Milk

Directions:Gluten Free Spiced Scones with Brown Butter Glaze
Preheat oven to 400°F. Line pan with parchment paper.
In a large bowl, combine Gluten Free flour mixture, sugar, Aspen Mulling Spices, xantham gum and baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour until combined – do not over stir. Use a scoop to place small mounds of dough on the cookie sheet. Bake 15 minutes in the preheated oven, or until golden brown.

Place butter in a fry pan over medium low heat. Slowly melt, then brown the butter. Use caution not to burn the butter. Butter should be a light tan color once brown. In a bowl, combine the powder sugar, Apsen Mulling Spices, milk and stir. Add the brown butter, if there is sediment in the brown butter, be careful no to transfer this into the glaze mixture. Stir completely. Add more milk if texture is still too thick. Using a spoon, fork or spatula, gently glaze the cooled scones and Enjoy!

Gluten Free All-Purpose Flour
2 Cups Brown Rice Flour
2/3 Cups Potato Starch
1/3 Cups Tapioca Flour

Recipe courtesy of Christine Johnson, Gluten-Free Expert
Savory Tomato Soup
2 Cans LaValle Tomatoes (available at Cooks Corner)
1 Onion, chopped
4 stalks of Celery, chopped
4 Carrots, chopped
3 Cloves of Fresh Garlic
2 Boxes of Chicken Stock
1 Tbsp Greek Gourmet® Olive Oil
2 Tbsps. Lemno Juice

Directions:Savory Tomato Soup
Saute all vegetables in olive oil. Add tomatoes, add chicken stock. Allow to come to boil. Turn down heat, season with pepper. Add 2 Tbsps. lemon juice.

Optional: add 2 Tbsps. of fresh Pesto

Recipe courtesy of Chef Susan Beno, Cooks Corner Culinary Expert
Carolyn's Apple Pie - Cooks Corner Apple Pie Recipe Contest WINNER
Apple Pie Filling for 1 pie:
3 heaping cups of pealed and sliced Apples: 1 Cup Cortland, 1 Cup Macintosh, 1 Cup Jonathan Apples
1 Cup Sugar
1 Tbsp. Flour
1 Tbsp. Cinnamon
Mix together four ingredients and let sit while preparing the pastry crust.
1 Tbsp. Butter
printPastry Crust:
3-1/2 Cups Flour
1-1/4 Cups Crisco
1 tsp. Salt
1 Egg, well beaten
6 Tbsp. Water
1 Tbsp. Vinegar
Makes enough for two 9 inch pies
Directions:Pasta with Italian Sausage

In a large bowl, cut shortening into flour and salt with a pastry blender until the mixture resembles small beads of mixture. In a separate bowl, beat egg, add water and vinegar. Mix until blended.

Pour liquid mixture into flour all at once. Gently mix with pastry blender or fork. Do not over mix. Divide dough into four equal balls. Lightly coat balls and rolling pin with flour. Using a rolling pin, roll out one ball at a time to fit a 9-inch pie pan. Place bottom crust in pie pan and cut several small slits in the crust with a knife. Place apple pie mixture in crust and dot with 1 Tbsp. of butter. Roll out the second ball to be used for the top crust. Place top crust over pie mixture and seal edges, making a fluted rim with a fork or your fingers. Cut 20 slits on the pie crust with a sharp knife. Using a pastry brush, evenly coat the pie with milk. Sprinkle with sugar.

Bake 375° for 50-60 minutes until the top of the pie is brown. Remove from oven, cool and enjoy with vanilla ice cream.

Recipe courtesy of Carolyn Schaeffer, Cooks Corner's 2011 Apple Pie Recipe Contest Winner

Pasta with Italian Sausage, Red Onion, Tomatoes, Peppers, Mozzarella
1/2 lb. Dry Pasta
2 Italian Sausage Links
1/2 Red Onion
2 Boxes Cherry Tomatoes, halved
Red, Yellow, Green Peppers, cut into strips
4 Garlic Cloves
Fresh Basil
1/2 Cup Chicken Broth
Fresh Mozzarella Pearls
1/4 Cup Shredded Parmesan Cheese
Directions:Pasta with Italian Sausage

Boil and drain pasta. Hold in a bowl. In a skillet, saute the onion, garlic and peppers. Add partially cooked Italian Sausage links and cook until browned. Toss in cherry tomatoes. Add the chicken broth and add the pasta until heated through. Sprinkle fresh mozzarella and fresh basil on the top. Add shredded Parmesan Cheese.

Recipe courtesy of Chef Sue Beno, Culinary Instructor at NWTC

Click here to watch video.

Jicama, Melon, Cucumber, and Tomato Salad
1 Medium Jicama, peeled and cut into strips
1 Medium Cataloupe, peeled, cut into bite-size pieces
1/2 Large Cucumber, peeled, halved, thinly sliced
1 Pint basket, Cherry Tomatoes, halved
1/4 Cup chopped Cilantro

2 Tbs. Orange Juice
2 Tbs. Lime Juice
2 Tsp. White Wine Vinegar
3-4 Drops, Hot Pepper Sauce
1/2 Tsp. Salt, or to taste
2 Tbs. Olive Oil
1/4 Cup Crumbled Cotija or Mild Feta Cheese

Directions:Jicama, Melon, Cucumber and Tomato Salad

In a shallow bowl, toss together Jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle cheese over top and refrigerate. Serve cold.

Recipe courtesy of Dos Chiles

Click here to watch video.

Curried Egg Salad
6 Hard Boiled Eggs, chopped
1/4 Cup Hellman's Mayonnaise
1/2 tsp. Urban Accents Curry Row Spice Blend
1/4 Cup Pistachio Nuts
1/4 Cup Golden Raisins
Directions:Curried Egg Salad

Mix mayonnaise with Curry Row. Fold eggs, golden raisins, nuts into dressing. Add celery, if desired. Serve.

Recipe courtesy of Chef Sue Beno, Culinary Instructor at NWTC

Chocolate Soup with Banana Cheesecake Sandwiches
Ingredients for the Soup:
2 cups heavy cream
2 cup half and half
1 bag good quality semi sweet chocolate chips (Ghiradallis, etc), about 2 cups
1 vanilla bean, split open but not scraped
1/3 cup Kahlua
printIngredients for the Sandwiches:
12 slices soft white bread
3 ripe bananas, sliced into 1/2 inch slices
1 8oz block cream cheese, softened and cubed
1/4 cup brown sugar
1/2 tsp cinnamon
2/3 cup unsalted butter, softened and divided
Directions:Chocolate Soup, Banana Cheesecake Sandwiches

In a large pot, bring the heavy cream and vanilla bean to a simmer. Add in the chocolate, stir over low heat until the soup is smooth, remove from heat and cover to keep warm. Remove vanilla bean and add Kalua right before serving.

In a large saute pan, melt 1/3 cup of the butter. Add the bananas and cook till softened and lightly golden. Sprinkle with brown sugar, stir to dissolve. Remove the bananas from heat and place in a large mixing bowl. Once the bananas have cooled, add the cream cheese and cinnamon and mash until smooth. Spread on 6 slices of bread, topping each one with another slice, forming 6 sandwiches. Butter each side with the remaining butter and grill each side until golden. Slice and serve with the soup.

Recipe courtesy of Jyll Everman, Food Network Star 2011 Show

Almond Joy® Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy® Compound Butter
Vegetable oil, for frying
2 large sweet potatoes, peeled
and cubed into 1-inch pieces
1 cup Almond Joy® pieces
1 cup Japanese breadcrumbs (known as panko)
1/2 cup shredded coconut
Salt and freshly ground black pepper
10 large shrimp, peeled and deveined
print 2 eggs, beaten
1 stick butter, softened
1/2 cup almonds, roasted and sliced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
1/2 cup heavy cream
Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.
Directions:Coconut Shrimp, Sweet Potato Mash
In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes. While the potatoes are cooking, start the shrimp. Grind the Almond Joy pieces in a food processor until finely chopped. In a bowl, add half of the candy, the breadcrumbs, coconut, and a pinch of salt and pepper. Pat the shrimp dry, dip in the egg and then in the coconut mixture. Set aside. For the compound butter, mix the rest of the candy with the softened butter, almonds and sprinkle with salt and pepper. Drain the sweet potatoes and mash with the smoked paprika, cinnamon, cayenne and heavy cream. Season with salt and pepper. Hold warm over low heat. Fry the shrimp until golden brown, 3 to 4 minutes. To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side.

Recipe courtesy of Jyll Everman, Food Network Star 2011 Show

Kellogg's® Rice Krispies Crab Fritters with Spicy Chili Aioli
Ingredients-Spicy Aioli:
1 cup mayonnaise
1-2 TBS Asian hot sauce,
such as Sriracha
1/2 lime, juiced
Salt and freshly ground black pepper
print Ingredients-Fritters:
Vegetable oil, for frying
1 pound fresh lump crab meat, rinsed, drained & dried
2 cloves garlic, minced
1 tablespoon minced fresh chives
2 tablespoons minced fresh parsley
2 tablespoons minced red bell pepper
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1 egg, beaten
2 1/2 cups Rice Krispies cereal, divided
Salt and freshly ground black pepper
Directions:Crab Fritters with Chili Aioli

For the Aioli: Mix together the mayonnaise, hot sauce and lime juice. Season with salt and pepper.
For the Fritters: Heat a pot of oil to 350 degrees F. Combine the crab, garlic, chives, parsley, bell pepper, mustard, mayonnaise, egg and half the cereal. Season with salt and pepper. Form into walnut-size balls. Crush the remaining cereal in a bag with a rolling pin and roll the balls in the crumbs. Carefully drop the balls into the hot oil and fry until golden, 2 to 4 minutes. Serve with the spicy aioli for dipping.

Recipe courtesy of Jyll Everman, Food Network Star 2011 Show

Irish Soda Drink--made with SodaStream Cola

1-1/2 oz. Irish Cream
2 oz. Irish Whiskey


1/4 glass* cola made with SodaStream Cola
3/4 glass* of ice
Directions:Irish Soda
Add whiskey, Irish cream, and ice to your glass
(*Glass to use: Highball). Top with cola and
give it a gentle stir. Tastes like an ice cream float!
Recipe: Easy Shepherd's Pie

1-1/2 lbs. lean ground beef
1 Cup chopped onion
2 Cups frozen green beans, thawed
1 can (14.5 oz.) diced tomatoes, drained


1 jar (12 oz.) beef gravy
1 tsp. dried thyme leaves
1/2 tsp. salt
1 pkg. Simply Potatoes Mashed Potatoes
Heat the oven to 375 degrees. Spray 2-1/2 to 3 qt. casserole baking dish (or 9-inchShepherd's Pie square baking dish) with nonstick cooking spray.

In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme, and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven.

Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes are lightly browned.
Recipe: Irish Soda Bread

4 to 4-1/2 Cups flour
2 Tbsp. sugar
1 tsp. salt
1 tsp. baking soda


4 Tbsp. butter
1 Cup raisins
1 large egg, lightly beaten
1-3/4 Cups buttermilk
Heat the oven to 425 degrees. Whisk together 4 cups of flour, the sugar, salt, and Irish Soda Breadbaking soda into a large mixing bowl.

Using a pastry cutter or two knives (can also use your fingers), work butter into flour mixture until it resembles coarse meal, then stir in raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that it comes together. If you over-knead, the bread will end up tough.

Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done. Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil. Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it. Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked. Makes one loaf. From simplyrecipes.com
Recipe: Kiwi Lime Pie

1 Cup graham cracker crumbs
3 Tbsps. butter, melted
1 14oz. can sweetened condensed milk
4 egg yolks


1/3 Cup Nellie and Joe's™ Key Lime Juice
Anna's Ginger Thins Cookies
1 kiwi, peeled and sliced
Heat the oven to 350 degrees. Mix the graham cracker crumbs and butter in a bowl. Kiwi Lime PieFirmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.

In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.

Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock. Serves 8. Recipe from Family Fun Magazine.
Recipe: Pete's Apple Pancakes
Ingredients for the Pancakes:
3 large eggs
3/4 Cup milk
3/4 Cup unbleached all-pupose flour
1 tsp. salt
1-1/2 Tbsp. unsalted butter
Confectioner's sugar
Ingredients for Filling:print
6 Tbsp. (3/4 stick) unsalted butter
3 large Granny Smith or Pippin apples-cored, peeled and thinly sliced
1/4 Cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg

To make the pancake, preheat oven to 450 degrees. In a medium-sized mixing bowl,Pete's Apple Pancakes whisk together the eggs, milk, flour, and salt until very smooth. Melt the butter in a large, heavy, oven-proof skillet over high heat. As soon as it sizzles, pour in the batter and immediately place in the oven. After 12 minutes, reduce the oven temp. to 350 degrees and bake another 10 minutes. The pancake will bubble and the edges will rise dramatically. Pierce the bubbles with the tip of a knife to deflate. The pancake should be light brown and the edges crisp.

While the pancake is baking, prepare the apple filling. Melt the butter in another large skillet, then cook the apples over moderate heat, stirring, until tender but not mushy, 8 to 10 minutes, then add the sugar. Stir in the cinnamon and nutmeg. (The filling can be prepared ahead and reheated just before serving.)

When the pancake is ready, slide it onto an oval platter, pour the apple filling over one side, and fold the other side over. Sift some confectioner's sugar over the top. Serve it at once, slicing pieces off crosswise.
Recipe: Homemade Salsa/Dip/Sauce
3 or 4 Roma Tomatoes
1/4 medium size Onion
4 sprigs of Fresh Cilantro
2 cloves of Garlicprint
1 tsp. of Garlic Salt
2 Tbsp. Lemon Juice
1 Jalapeno
(1/3 for mild, 2/3 for medium, all for hot & spicy)
Directions:Homemade Salsa
Put all the ingredients in your Gourmet Chopper and mix to consistency desired. Gourmet spins make finer cuts. Serve with tortilla chips.
Recipe: Cooks Corner Unbelievable Peach Salsa
10 oz. jar, Cooks Corner brand Vidalia Onion & Peach Salsa
1 lb. Jimmy Dean Sage Sausage
2–8 oz. packages Cream Cheese
Vidalia Onion Peach Salsa
Brown and drain sausage. In saucepan, mix together all ingredients and stir until cream cheese is completely melted. Serve with Plockeys Tortilla Chips.
Recipe: Holiday Pecans
1 Egg White
1 Tbsp. Water
3/4 C. Sugar
3 Tbsp. Aspen Mulling Spices
1/2 tsp. Salt
4 Cups Pecan Halves
Holiday Pecans
Beat egg white until frothy. Add remaining ingredients and mix well. Add 4 cups Pecan Halves and mix to coat well. Spread lightly on greased cookie sheet and bake at 300 degrees for 45 minutes, stirring every 15 minutes. Cool and store in airtight container.
Recipe: Key Lime Pie
1/3 Cup Nellie and Joe's™ Key Lime Juice
1-14 oz. can condensed milk
1-8 oz. container Cool Whip™
1-8 in. graham cracker pie crust
Key Lime Pie
Whisk together Key Lime Juice and condensed milk. Fold into whipped topping and pour into graham cracker crust. Serve! (Can be frozen)
Recipe: Roasted Garlic Broccolini
1 bunch Broccolini
3 Tbsp. Butter
1 Lemon
2 Tbsp. Lesley Elizabeth Roasted Garlic Seasoning
Salt to taste
Garlic Broccolini
Trim broccolini and cut thicker stalks in half, lengthwise. In a deep pan, warm Roasted Garlic Seasoning with the butter and 1 to 1-1/2 tsps. of lemon zest over a low heat. Set aside. In a large pot, cook the broccolini in plenty of boiling, salted water until crisp but tender, about 5-6 minutes. Drain well. Reheat the garlic butter over moderate heat. Add the broccolini and cook, tossing gently until it is covered with the oil. Add a squeeze of lemon juice. Salt may be added to taste. Serve at once.
Recipe: Easy Foil-Grilled Hash Brown Potatoes
8-10 redskin potatoes, diced into 1/4" cubes
2 Red Bell Peppers, chopped into 1/4" squares
2 Tbsp. Chopped Onion
Salt to taste
1/4 Cup Dipping Oil with Mediterranean Herbs
2 Tbsp. Butter
Heavy-duty Aluminum Foil
Hash Brown Potatoes
Cut two pieces of aluminum foil about 18" long, each. Place the diced vegetables in the center of one piece and sprinkle with a little salt. Fold into a pouch with the top open. Add the Dipping Oil and the butter, and seal the pouch. Set the pouch on the second sheet of foil and place on a hot grill for 30 minutes or until the potatoes are tender. Remove from the grill and leave for 10 minutes before serving.
Recipe: Roasted Eggplant and Charred Peppers
1 med. eggplant, peeled and cut into 1" slices
3 Tbsp. Lesley Elizabeth's Sundried Tomato Dipping Oil
2 Red Bell Peppers, charred and then sliced
2 Tbsp. fresh chopped parsley or basil (optional)
Eggplant with Peppers
Preheat oven to 400° Arrange the eggplant in a large roasting pan. Drizzle with 2 tablespoons oil, tossing to coat evenly. Bake about 40 minutes. Add the charred peppers and 1 tablespoon oil and bake an additional 10 minutes, or until the vegetables are tender and the edges begin to brown. Stir frequently during the last 10 minutes of baking. Transfer to a serving dish. Add fresh chopped parsley or basil just before serving. (For a more "crunchy" finish, cook the eggplant with 2 tablespoons oil in a saute pan or wok, tossing frequently. Add the charred peppers and the remaining oil, and finish cooking just until the texture is as you like it.)
Recipe: Trim the Tree Cupcakes with Jelly Belly Jelly Beans
4 jumbo cupcakes, baked in green paper liners
4 standard cupcakes, baked in green paper liners
4 mini cupcakes, baked in green paper liners
1 can (16 oz.) plus 1 Cup vanilla frosting
Green food coloring
1 Cup (about 8 oz.) asst. green Jelly Belly jelly beans in flavors: Margarita, Kiwi, Sunkist® Lime, Green Apple, and Sour Apple
1 Cup asst. Jelly Belly beans in flavors:
Red Apple, Sour Orange, Berry Blue, Bubble Gum and Lemon Drop
4 yellow Sunkist Fruit Gems®print
1 Cup Coconut Jelly Belly jelly beans (for the platter)

1. Tint the vanilla frosting dark green with the food coloring. Spoon some of the frosting into a freezer weight zipper bag or a pastry bag fitted with a small star tip. Snip a small (1/8 inch) corner from the zipper bag.
2. Trim the tops of the jumbo and standard cupcakes to make flat.
3. Spread a thin layer of frosting on each cupcake. Pipe the green frosting around the cupcake edges, always pulling the frosting away from the center. Pipe a second row of frosting inside the first overlapping slightly. Leave center of cupcake open. Cover the tops of the mini cupcakes completely. Stack the cupcakes to make the tree shape with the jumbo cupcakes as the base, a standard cupcake in the middle and topped with a mini cupcake, pressing to secure.
4. Press the green Jelly Belly jelly beans randomly over all of the cupcakes. Cut the remaining colored jelly beans in half crosswise. Press the cut sides of the Jelly Belly beans into the frosting to show as the lights, all over the cupcakes.
5. Using a small 1 inch star cookie cutter or scissors, cut the yellow Sunkist Fruit Gems into star shapes for the tops of the trees. Press the star candies on top of the cupcakes.
6. Arrange the Coconut Jelly Belly jelly beans all around the base of the cupcake trees to represent snow.
MAKES 4 Trim the Tree Cupcakes.
Recipe: Healthful and Delicious Jambalaya
Healthful and Delicious Jambalaya - use the WonderBoard Cutting Boards at Cooks Corner to cut, chop, measure and pour ingredients.
2 Tbs. Olive Oil
1/2 lb. sliced (low fat) Kielbasa
3/4 lb. sliced Chicken Breast
Pinch of Salt
1 Cup chopped Onion
1 Cup chopped Celery
1 Cup chopped Green Pepper
12 oz. Tomato Pasteprint
12 oz. Water
1 tsp. each of Red Pepper (Cayenne), White Pepper, Black Pepper
2 Bay Leaves
1 tsp. Garlic, minced (optional)
Pinch of Sage and Thyme (optional)
Fresh Tomatoes
Heat 2 Tbs. olive oil. Brown kielbasa, then chicken, add pinch of salt (3-5 minutes). Add vegetables and saute until tender (5-8 minutes). Add 4 ounces of tomato paste, 4 ounces of water, three peppers, bay leaves, other spices. Simmer short, long or longest. Served over rice (vs. in rice). Makes approx. 6 cups. Using Hillshire Farms Lite Polska Kielbasa or equivalent, each serving has approx. 160 calories, 5 grams of fat, 75mg of sodium, 18 grams of protein.

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