Panera Bread Macaroni and Cheese

As part of my ongoing quest to make homemade macaroni and cheese that my daughter will actually eat, I tried this new one last night. 

I figured this was a sure winner, since she loves Panera Macaroni and Cheese. 

I was wrong about her liking it, but I LOVED it. 

Is it wrong that I'm actually happy she didn't like it, so I can have the rest? Her reasons for not liking it were: The consistency was thicker than the store version.  So, the flavor was a match but because I let it cool down (and it thickened) she wouldn't eat it. This is the story of my life.  Do you feel sorry for me? 

Well, obviously you just have to add a little more milk to get the consistency to thin out but she'd already determined that it wasn't right and therefore nothing would change her mind. 

It's OK, I'll eat it. 

Panera Bread Macaroni and Cheese

Recipe from Food Folks and Fun

Ingredients

• 16 oz rigati pasta
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (2% or whole)
• 6 slices American cheese (white) cut into strips
• 8 oz extra sharp cheddar (white) grated
• 1/2 tsp dijon mustard
• 1 tsp kosher salt
• 1/4 tsp hot sauce

Cooking Directions

1. Boil the pasta according to package directions.
2. Meanwhile, in a medium saucepan melt the butter. Add the flour and whisk constantly for 1 minute. Add the milk and whisk until thick. Add the cheese and stir until melted. Now turn off the heat and add the mustard, salt and hot sauce.
3. Add the cooked, drained pasta and stir well.
4. Serve hot

Sugared Cranberries

You might be wondering what you would use sugared cranberries for.  Well, snacking for one thing.  They are delicious.  You may or may not know that cranberries are tart when eaten fresh by themselves.  They aren't very many people's snack.  Plus, they are hard to find during the rest of the year when it's not Thanksgiving time. But sugared, they are devine.  You still get the tart bite and then the sugar coats your tongue with sweetness and you go back for more.

As it turns out, this year I found a recipe for a cheesecake that needed some sugared cranberries on top for decoration and for deliciousness.  So, I had these for two purposes and I've still got some left that I'm snacking on.  I love them.  Now I wish fresh cranberries were available all year.

Sugared Cranberries
Recipe from Damn Delicious

Ingredients

• 2 cups sugar (divided)
• 1 (12 oz) bag fresh cranberries

Cooking Directions

1. Place 1/2 cup of sugar and 1/2 a cup of water in a medium saucepan and cook over medium heat until sugar dissolves.
2. Pour in the bag of cranberries and stir around to cover.
3. Place the cranberries on cooling racks with wax paper underneath and let dry for at least an hour.
4. Use the other 1 1/2 cups of sugar to coat the cranberries in. Set aside to dry for another hour.

Top 10 of 2015

Thank you all for making 2015 a great year!  I hope you got to try some new recipes and ended up with some new favorites.  I'm so excited about 2016.

I've ordered the links below by most viewed at the top.  Enjoy!

Top 10 of 2015

1. Nutella Bread Star
2. World's Best Cookie (Ranger Cookie)
3. Four Ingredient Chicken
4. Starbucks (CopyCat) Lime Refresher
5. Sloppy Joe Cornbread Casserole
6. 2-Ingredient Pizza Dough
7. Proper English Scones
8. Pumpkin Tea Cake with Honey Cream
9. Old Fashioned Rhubarb Cake
10. Chocolate Chip Cookie Cake

PW's Burgundy Mushrooms

I've been meaning to post this recipe for some time.  I was going to do it before vacation.  Now it's two weeks after vacation and I'm just getting around to it.

So here's the thing.  I wasn't sure about this recipe.  I mean, I've heard The Pioneer Woman, Ree Drummond brag about this recipe for years.  She's never led me wrong before, but still I procrastinated. I did that because I like wine, but I don't love it.  I love it in recipes but I don't really sit down all that often and drink a glass of it. So I was afraid that this recipe would have this overwhelming taste of wine.  I mean, it's cooked in 1 quart of the stuff, now could it NOT taste like wine?

I don't know how.....it just doesn't.

I made this recipe for a gathering at a neighbors house.  Actually it was a birthday party, but it was an adults birthday party.  I was told they didn't need anymore desserts (my usual go-to party contribution). I knew that most of the people attending had a fondness for wine so I figured that this would be perfect.

Prepare yourself, this is an all day cooking process but it's oh so worth it. The flavor is hard to describe but there is both chicken and beef bouillon and you can definitely taste them.  There is a little hint of garlic and the butter makes the sauce that's leftover at the bottom is just silky and decadent. It's good to have a good loaf of bread to soak up all that tasty juice.

Also, I couldn't find burgundy wine so I used a cupcake red wine and it was wonderful.

Burgundy Mushrooms

Recipe from The Pioneer Woman

Ingredients

• 4 pounds white button mushrooms
• 2 sticks butter
• 1 1/2 tsp Worcestershire sauce
• 1 quart burgundy wine (or other red wine)
• 1 tsp freshly ground black pepper
• 2 cups boiling water
• 4 whole chicken bullion cubes
• 4 whole beef bouillon cubes
• 1 tsp dill seed
• 5 cloves garlic peeled
• 2 tsp salt

Cooking Directions

1. Put all of the ingredients except the salt in a large stock pot. Stir together and heat to a boil.
2. Reduce heat to simmer for 6 hours, covered.
3. Remove cover and simmer for 3 more hours.
4. Add salt before serving. Serve with some good crusty bread to suck up the juices.

Amazing Dinner Rolls

You are looking at the only thing I wanted to eat for dinner last night.  I love homemade rolls anyway but these were so incredibly light and delicious I had to hurry up and bag them and put them out of my reach.

And the recipe makes 24 of these babies!!

I froze most of them and then for lunch I took two out and microwaved them for 30 seconds and they were just like they were last night.  If I don't get some help eating the rest of them I'm going to be in serious trouble.

They aren't like the crescent rolls you buy in that little tube from the grocery store.  These are better. Those are flaky and I wouldn't describe these as flaky, however they are tender and light and that little bit of salted butter on the top just makes my mouth water.

The shape that these are rolled into just make them that much lighter.  Just the perfect dinner roll.  I love them!

For more pictures and information just click the link below.  She did a fantastic job on her website.

Amazing Dinner Rolls
Recipe from Cooking Classy

Ingredients

• 1/3 cup warm water (110 to 115 degrees)
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp granulated sugar
• 1 1/3 cups warmed whole milk (110 to 115 degrees)
• 3/4 cup (divided) salted butter
• 1 large egg at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups all-purpose flour

Cooking Directions

1. Heat the water to the correct temperature and then add the yeast and sugar. Let sit for 5 to 10 minutes until foamy.
2. In the bowl of your stand mixer, add the yeast mixture, milk, 5 Tbsp butter, egg and the salt. Mix with the whisk attachment until combined.
3. Add 2 cups of flour and mix.
4. Change the attachment to the dough hook and add the remaining 2 1/2 cups of flour.
5. Dump the dough into a large greased bowl and cover with plastic wrap in a warm draft free location for about 1 1/2 hours. Until doubled in size.
6. Pinch the dough down and then divide into two even pieces.  Roll the first piece out on a floured surface until about 13 inches in diameter. Smear about 2 Tbsp of softened butter onto the surface. Cut it into quarters, then each quarter into 3 pieces so you have 12 triangles. Roll each triangle (fat side toward skinny side) and then lay on a lined cookie sheet, seam side down. 
7. Do the same with the other piece of dough so you have 24 rolled "crescent" dough pieces.  They should fit 3 rows of 8 each. 
8. Cover loosely with plastic wrap for another hour and let rise. 
9. Preheat the oven to 375º the last 10 minutes of rising. Bake for 15-17 minutes or until golden.  Smear with the remaining softened butter when they first come out of the oven. Serve hot. 
10. These freeze very nicely or you can refrigerate in an air tight bag for about a week. 

PW's Potatoes Au Gratin

So there I was on Easter Day, just getting around to planning dinner for that night.  I'm on top of things around here let me tell ya. So, we knew we'd be doing ham steaks because they're easy, and it's ham, and we all like ham.  We totally disagreed on the vegetable we wanted so all three of us ate a different vegetable.  My husband wanted mashed potatoes and I wanted something different, so we compromised and settled on this Au Gratin recipe from The Pioneer Woman. 

Yum, just yum. 

Creamy, cheesy, garlic-y deliciousness.  It was a perfect accompaniment to our dinner.  It doesn't take long to prepare and I had the majority of the ingredients on hand.  I had to run out for heavy cream but that was it. 

I hope you all had a wonderful Easter.  I hope next year I have my stuff together enough to plan dinner before the actual dinner. :)

PW's Potatoes Au Gratin

Recipe from The Pioneer Woman

Ingredients

• 2 Tbsp butter, softened
• 6-7 small potatoes (I used gold) scrubbed clean and diced
• 1/2 cup whole milk
• 1 1/2 cup heavy cream
• 2 Tbsp flour
• 3-5 cloves garlic, minced
• 1 tsp salt
• pepper to taste
• 1 1/2 cups sharp cheddar, shredded
• fresh chives, thinly sliced

Cooking Directions

1. Preheat the oven to 400º
2. Use the softened butter to coat the bottom and sides of a 9x13 inch baking dish.
3. Place the diced potatoes in the prepared dish.
4. In a medium bowl, combine the milk, cream, flour, garlic, salt and pepper and whisk to combine.
5. Pour over the top of the potatoes.
6. Cover with tin foil and bake for 30 minutes.
7. Remove cover and bake for 20-30 minutes more.
8. Right before serving, add the shredded cheddar and bake for 3-5 minutes or until the cheese is melted and bubbly.
9. Garnish with chives if desired.

Melting Potatoes

Spring break is here!  Finally!  I might be more excited about it then my daughter.  It seems like it's been such a long time since out last break. Do you have any big plans for your spring break? 

One thing I'm always on the look out for is a great side dish.  We usually end up with the old standby of some frozen veggies or a salad but once in a while it would be nice to have something a little, you know, fancier. 

When I saw this recipe on Pinterest I knew I wanted to make it.  I did, that night and guess what? I used a glass baking dish and it shattered into a million pieces in my oven.  But on the bright side, they smelled really good even though it was smeared on the inside of my oven.  Yea, sometimes I don;t read the ENTIRE recipe thoroughly first.  This might have cured me of that bad habit. 

Cut to a week later when I tried it again using a METAL baking dish.  Amazing how well it worked and with no glass to clean up!  Yay!  This recipe does take a little time but it's very worth it.  The crispy flavorful potatoes really do melt in your mouth.  Great flavor from the butter, seasonings and broth.  Great side dish. 

Melting Potatoes

Recipe from SpicySouthernKitchen

Ingredients

• 3 pounds gold potatoes, peeled
• 6 Tbsp butter, melted
• 1 Tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/4 cups chicken broth
• 2 whole garlic cloves, lightly crushed and peeled

Cooking Directions

1. Heat the oven to 500º
2. Place the rack in the upper middle position.
3. Mix the melted butter, thyme, salt and pepper in a medium bowl. 
4. Cut the peeled potatoes into 3/4 inch to 1 inch sized slices.  Square off the ends to allow for easier flipping.   
5. Toss the potatoes in the prepared butter mixture and arrange in a single layer in a 9x13 inch metal baking dish.  Reserve the remaining butter mixture.
6. Roast for 15 minutes. 
7. Use a spatula to flip over the potatoes and cook for an additional 15 minutes. 
8. Use a spatula to flip over one more time but this time add the garlic and chicken broth as well. Cook for another 15 minutes or until they are tender. 
9. Baste the potatoes in the remaining sauce and serve. 

*The first time I made this recipe I used a glass baking dish, when I added the broth it exploded. Don't be like me. Use metal. 

Creamy Spinach and Tomato Tortellini

So, this daylight savings change has really screwed me up this time.  I mean, it's been harder than usual.  Waking up while it's still dark outside just seems so wrong.

On the upside, I made this Tortellini dish on Saturday, before the sleep deprivation kicked in.

There are lots of reasons I love this dish.  It doesn't take long to make, less than 30 minutes.  It tastes fantastic and even though it's main component is cheese tortellini it also has spinach and tomato so I'm still classifying it as healthy-ish.  Just kidding, it's not skinny food, that's for sure. The creamy sauce is so delicious and comforting. Perfect meal to just snack on or to have as a side.  I made it at a cookout I was invited to (yes we had a day nice enough to cook out in) and I thought it was a great accompaniment with burgers.

Creamy Spinach and Tomato Tortellini

Recipe from Bombshell Bling

Ingredients

• 1 (8 oz) bag dried or (16 oz) fresh Tortellini
• 2 tsp minced garlic
• 1 cup fresh spinach, chopped
• 1 (14.5 oz) can petite diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tsp dried basil
• 1 tsp onion flakes
• 2 Tbsp all-purpose flour
• 1 1/2 cups half and half
• 1/4 cup Parmesan, grated or finely shredded

Cooking Directions

1. Follow the instructions on the tortellini to cook the pasta.
2. While the pasta cooks, use a large skillet to briefly warm the minced garlic. About 30 seconds.
3. Add the canned tomatoes, spinach, salt and pepper, dried basil and onion flakes. Cook over medium heat until it bubbles. 
4. In a separate bowl, whisk together the flour and the half and half until mostly smooth. 
5. Add the half and half mixture to the skillet along with the Parmesan cheese and stir until well incorporated.  Heat to a boil and then reduce to medium low heat and let thicken, about 5 minutes. 
6. Add in the drained tortellini and stir well.  Serve. 

Apple and Yam (Sweet Potato) Casserole

I can't believe that Thanksgiving is almost here.  I am so unprepared.  As usual.

I always vow to stay out of all retail stores until the middle of January beginning the day after Thanksgiving.  The Internet is my friend.

That does not hold true for the grocery store though, there is no avoiding that.  Luckily I can sneak in when most others are at work and avoid most of the crowds.

This recipe is one of those that I love and appreciate. I love it because I love the combination of apples and sweet potatoes with the lovely syrup made with orange juice and spices. I appreciate it because the two main ingredients can be bought well in advance and they last a long time. Therefore avoiding the crowds just a little bit more.  But even if you have to run out into all that mess you won't regret it.  These flavors have become some of what I look forward to the most during the holidays.  The spices and sweetness of the apples and sweet potatoes with that little hint of orange juice in the background is a favorite of mine.

Apple and Yam Casserole

Recipe from Favorite Brand Name Old Fashioned Holiday Recipes page 102

Ingredients

• 2 large yams or sweet potatoes
• 2 large golden delicious apples, peeled, cored and sliced
• 1/4 cup brown sugar
• 1 tsp cornstarch
• 1/8 tsp ground cloves
• 1/2 cup orange juice
• 2 Tbsp walnuts or pecans, chopped (optional)

Cooking Directions

1. Precook the yams or sweet potatoes until they are tender, let cool. You can either cook in the oven at 400º for 50 minutes or by poking holes in them and using the microwave.
2. In a small casserole dish, layer the apples and sweet potatoes.
3. In a small saucepan combine the brown sugar, cornstarch, ground cloves and orange juice. Heat over medium heat until thickened and then pour over the apples and yams. Sprinkle with nuts if using.
4. Bake at 350º for 20 minutes.

Cider-Braised Cabbage

I know that some of you are probably going EEEEEWWWW cabbage!  I understand.  Well, actually I don't because I love cabbage and always have. But my husband doesn't and he totally ate this and didn't die or anything.  In fact, he said it was "good".

I'm doing the Whole30 diet so many of the recipes I'm trying now days are compliant to that diet (many aren't but we're not talking about those right now). I feel like I should also say that the non-compliant food was only made and a small bite taken to test, then it was given to others to enjoy.  OK, now that my conscience is clear we can continue.

Anyway, this cabbage dish is totally delish and so easy to make.  Great as a side to some grilled pork chops or even chicken.  I love the bite from the vinegar.  You have to be a vinegar fan to enjoy this but if you are, you will love it. There isn't much cabbage taste left once you're done.  The apple gives a nice sweet little bite and the onion adds the savory hint that really makes this a wonderful side dish.

Plus, you won't feel guilty eating it.  Just sayin.

Cider-Braised Cabbage

Recipe from Food Network Magazine March 2014

Ingredients

• 1 medium red onion, sliced
• 1 apple chopped and peeled
• vegetable oil
• 1/2 head red cabbage, thinly sliced
• 1 cup apple cider vinegar
• 3 Tbsp red wine vinegar
• 1/2 tsp kosher salt

Cooking Directions

1. In a dutch oven, add some vegetable oil then add the sliced onion and chopped apple. Cook about 5 minutes until tender.
2. Add the cabbage and remaining ingredients and cook at a simmer for 30 minutes, stirring occasionally until tender.

PW's The Best Baked Beans

I had to turn my oven on for this recipe. I only say that because it's really hot outside, so this took some serious commitment. I'm glad I did it though.  They were pretty darn delicious.

I was invited over to a friends house for dinner so I made these.  They are easy to make, it's really a quick process at first but you do have to bake them for 2 hours, so factor that in.

There is a good reason that beans are an outdoor party favorite, they aren't going to go bad if out in the sun.  With the 4th right around the corner I think you might want to consider this recipe.

PW's The Best Baked Beans

Recipe from The Pioneer Woman

Ingredients

• 8 slices bacon, halved
• 1 medium onion, chopped
• 1/2 medium green pepper, diced (optional)
• 3 cans (28 oz) pork and beans
• 3/4 cup barbecue sauce
• 1/2 cup brown sugar
• 1/4 cup distilled vinegar or cider vinegar
• 2 tsp dry mustard

Cooking Directions

1. Heat the oven to 325º
2. In a large pot, brown the bacon until partially cooked. You need about 1/4 cup of bacon grease. Place the partially cooked bacon on a paper towel and set aside.
3. Add the reserved 1/4 bacon back into the same pot and add the onion and green pepper if you're using it. Cook about 5 minutes.
4. Add in the remaining ingredients (not the bacon) and stir together. 
5. Transfer the mix to a 9x13 inch pan, top with bacon and bake for 2 hours. 
6. When done, let cool slightly so the sauce will thicken. 

Dinner Club: Theme - Kosher/Israeli

Our lovely and talented host this month was Lisette.  She is the one who chose Kosher/Israeli as the theme, a theme I was not familiar with.  I'm overjoyed with the theme because not only was it something new for us all to try but it tasted amazing.  This is definitely one of my new favorite types of food.  There wasn't one single thing that I tried that I didn't like.  

Thank you Lisette for hosting!  She made two delicious dishes, one was the kebabs you see above. So good. She made both beef and lamb varieties and they were so tasty.  Ton's of flavor, tender and dipped in the cucumber sauce she made was the perfect compliment.  Great job!

Kofta Kebabs

Recipe from AllRecipes

Ingredients

• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1 pound ground lamb (or beef)
• 3 Tbsp onion, grated
• 3 Tbsp fresh parsley, chopped
• 1 Tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cayenne
• 1/4 tsp ground ginger
• 1/4 tsp ground black pepper
• 28 bamboo skewers, soaked in water for 30 minutes.

Cooking Directions

1. Mash the garlic into a paste using a mortar and pestle or the side of a chefs knife.
2. Mix the garlic in with the ground lamb and add the the spices. 
3. Form the mixture into 28 balls.  Slide each ball onto a skewer and flatten into a 2" oval. 
4. Place all the skewers into a baking dish and refrigerate for 30 minutes or up to 12 hours. 
5. Heat a grill (indoor or outdoor) to medium heat and lightly oil the grates. 
6. Cook the skewers until they reach the desired doneness.  About 6 minutes per side for medium. 

Lisette also made this yummy Israeli Salad.  Very refreshing.  The dressing was very light and not over powering and the veggies were crisp and cold.  The couscous added another texture.  Loved this side dish. 
Israeli Salad

Recipe modified slightly from "The Shiksa in the Kitchen"

Ingredients

• 1 pound cucumbers, diced
• 1 pound fresh tomato, seeded and diced
• 1/3 cup onion, minced (optional)
• 1/2 cup fresh parsley, chopped
• 3 Tbsp extra virgin olive oil
• 3 Tbsp lemon juice
• salt to taste
• 1/2 cup Israeli Couscous, cooked

Cooking Directions

1. Place all the vegetables, couscous and the parsley in a large bowl.
2. Use a whisk to mix the olive oil and lemon juice and pour it over the top of the salad, mix well.
3. Season with salt and serve at room temperature or chill and serve cold.

Lynn T. brought these amazing Knishes.  I'd never had a Knish before and my first experience with them was true love.  You dip them in some deli mustard first and it was A-MAZING. This was dish number 1 that Lynn brought.  

In case you're wondering, a Knish is a dough filled with a potato onion mixture in this case.  You can either fry them or bake them and I can't wait to make them for my family to try. 
Potato Knish

Recipe from Kosher Culinary Arts

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 tsp salt
• 1 to 1 1/2 tsp turmeric (optional)
• 2 whole eggs
• 1/2 cup cold tap water
• 2 Tbsp oil
• 1 1/2 pound Idaho or Russet potato, boiled and mashed
• salt and pepper to taste
• 1 whole egg
• 2 Tbsp water
• 1 Tbsp white vinegar

Cooking Directions

To make the potato filling: boil the peeled potatoes until they are tender.  Remove from the heat and mash them up.  Incorporate the sautéed onion, salt and pepper.  The mixture will be thick but if you feel they are too thick you can add a spoonful or two of water. You will need about 3 cups of mashed potatoes. Let cool.

To make the dough: 

1. Combine flour, salt and turmeric in a bowl.
2. In a separate bowl beat eggs with the water, oil and vinegar. 
3. Make a well in the middle of the flour and pour the egg mixture in it.  Work together until a nice soft dough forms. 
4. Knead for one minute. 
5. Wrap the dough in some floured plastic wrap and refrigerate for at least one hour. 
6. Cut the dough in half and work with one half while the other half stays in the refrigerator. 
7. Roll the dough out thin on a lightly floured surface. Stretch the dough in your hands being careful to avoid making holes.  It should be nice and elastic. 
8. Cut the dough into 8 even sized squares. 
9. Fill each dough square with an even amount of the potato filling and seal the edges.

To Bake: 

Preheat the oven to 350-375º. Place the oven rack in the top portion of your oven. Brush the filled knish's with egg wash (1 beaten egg and 2 Tbsp water). Bake 15-20 minutes or until golden. 

To Fry:

Heat 1/4 to 1/3" oil in a skillet.  When the oil is hot (test my placing the handle of a wooden spoon in the oil, if it bubbles around the wooden handle, then it's ready).  You might need to adjust the temperature so that the oil doesn't get too hot. Place the knish's in the oil two at a time. They take about 1 minute on each side, until golden brown. Place on a paper towel to drain the excess oil.

Wendy S. brought this cold salad, it was apples and cinnamon goodness along with a bunch of other flavors.  You don't see many recipes were you grate an apple but we all really liked the texture and flavors.  Thanks Wendy!
Charoset

Recipe from Wolfgang Puck

Ingredients

• 6 cups Granny Smith apples, cored and grated
• 2 lemons, juiced
• 1 cup walnuts, roughly chopped
• 1 cup golden raisins
• 1/2 cup honey
• 1 tsp ground cinnamon
• 1/4 cup kosher for Passover sweet red wine

Cooking Directions

1. Combine all of the ingredients in a large bowl, mix well and serve.

Lynn's second dish was this amazing dessert.  Just look at it, almost too good to eat. Almost. Flavored with orange this was a delicous cake.  The texture was moist with a hint of the olive oil used.  It was another first for me and I loved it! 
Orange Olive Oil Cake

Recipe from Food Network by Melissa d'Arabian

Ingredients

• Butter, for greasing the pan
• 1 1/4 cups + more for the pans all-purpose flour
• 3/4 cup granulated sugar
• 2 whole eggs
• 1/3 cup olive oil
• 1 tsp vanilla extract
• 1 orange, zested and juiced (3 Tbsp juice, 1 Tbsp zest)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• confectioners' sugar for dusting

Cooking Directions

1. Preheat the oven to 350º
2. Grease and flour a 9-inch round cake pan.
3. Use the bowl of a stand mixer (or a hand mixer) and add the sugar and eggs. Mix until light and smooth. Add the orange juice and zest and mix well.
4. Sift the flour, baking soda, baking powder and salt in a medium bowl.
5. Add the flour mixture little by little to the wet ingredients in the mixer bowl. Mix on low, just until incorporated.
6. Pour the dough into the prepared pan and bake for 25 to 30 minutes.
7. Let the cake cool for 15 minutes, dust with confectioners' sugar and serve.

Everyone loved this meatball that was brought by Amber.  Amber is actually a new member to dinner club so we loved having an opportunity to catch up with her and found out what an amazing cook she is.  My husband will love this meatball and I plan to make it for him soon.

The Pomegranate glaze was sweet and tangy at the same time.  Perfect!  Thanks Amber and see you at the next event!

Spinach Beef Meatballs with Pomegranate Glaze

Recipe from Kosher in the Kitch

Ingredients

• 1 sweet onion, diced
• 1 Tbsp Olive Oil
• 3 cloves garlic, minced
• 1 cup frozen spinach
• 1 pound ground beef
• 2 whole eggs
• 1/2 cup bread crumbs
• 1 tsp salt
• 1 tsp montreal steak seasoning

Directions

1. Sautee the onion and garlic in olive oil. When soft and cooked through, add the spinach and cook until warmed through. 
2. In a large mixing bowl add the ground beef and the garlic and onion, mix. 
3. Add the eggs, bread crumbs and seasonings and mix well. 
4. Preheat the oven to 400º
5. Shape the meat mixture into 1" balls and place on a greased cookie sheet. 
6. Bake for 20 minutes or until slightly golden. 
7. Serve with rice, or quinoa and the Pomegranate glaze below. 

Pomegranate Glaze

Ingredients

• 1 cup Pomegranate juice
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 tsp cornstarch
• 1 tsp water

Cooking Directions

1. Bring the ingredients to a boil in a small saucepan, then simmer until the glaze has thickened.

It was a night of many first for everyone, but I was particularly intrigued by this cake that Emily brought.  I asked her what was in it and she strolled through several items you would not normally have just sitting around your kitchen so I couldn't wait to sample it.

The thing I liked most about this cake was how the syrup used on top just sort of made a candy like, chewy bite.  The flavor was so amazing, I really don't know how to describe it.  It's something you really have to experience.  I truly loved this one, thanks Emily!

Basbousa

Recipe from Cousins Cooking it Up

Ingredients

• 2 1/2 cups coarse semolina
• 1 cup desiccated coconut
• 1 cup castor sugar
• 1/2 cup self-rising flour
• 200 grams (7/8 cup) thick yogurt
• 200 grams (7/8 cup) unsalted butter, melted
• 1 tsp vanilla extract
• 25-30 blanched almonds
• milk if needed

Syrup

• 330 grams (1 1/2 cups) sugar
• 250 ml water
• 1 tsp lemon juice
• 1 tsp rosewater

Cooking Directions

1. Preheat the oven to 350º
2. Mix the first seven ingredients in a mixing bowl. Mixture should be quite stiff but you can add a little milk if needed.
3. Spread mixture into a buttered 30x25x5 inch baking tray.
4. Cut into diamond shapes, pressing hard.
5. Place an almond in the center of each diamond shape.
6. Bake for 35-40 minutes or until golden brown.
7. While the cake is baking, make the syrup:  Place the sugar and water in a saucepan and bring to a boil, stir until the sugar has dissolved. 
8. Simmer for 5 minutes without stirring. 
9. Stir in the lemon juice and rosewater and remove from the heat, let cool. 
10. Pour the syrup over the cake while the cake is still hot.  Let cool before serving. 

Melissa Y. brought this yummy appetizer.  No recipe needed here.  It's just a plain bagel smeared with cream cheese and topped with salmon. I believe that smoked salmon was used in this case, found in the meat department of the grocery store. I am quite a fan of salmon so this was right up my ally. It had me craving bagels and lox for days after….

This recipe was my contribution to the night.  I had never heard of these before but I found a recipe on Pinterest on a board labeled Israeli food.  I was thrilled with how they turned out.  It's a pretty basic recipe of making a dough in the food processor.  Keeping it cold and then rolling it out and filling it with a luscious cheese and egg mixture.

The finished Borreka was delicious.  The crust was buttery and soft, the filling was cheesy and flavorful.  I will make them again for sure, great to bring to a party or just to have at home.  

Cheese Borrekas

Recipe from May I Have That Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 16 Tbsp (2 sticks) unsalted butter, cold, diced
• pinch of salt
• 1 whole egg
• 2 Tbsp ice cold water
• 5 ounces cheddar, shredded
• 6 ounces Feta, crumbled
• 2 whole eggs, beaten separately
• 1/8 tsp salt
• sesame seeds

Cooking Directions

1. Combine the flour, butter and salt in your food processor and pulse until the mixture looks like wet sand.
2. In a small bowl, lightly beat the egg and cold water.  Pour into the flour mixture. Pulse until a dough forms. 
3. Lightly flatten the dough, wrap in in plastic wrap and refrigerate for at least 30 minutes. 
4. Line two cookie sheets with parchment paper and preheat the oven to 350º.
5. Prepare the filling: In a large bowl, combine the cheddar, feta, 1 beaten egg and salt. Stir to combine. 
6. When the dough has cooled, roll it out on a lightly floured surface to about 1/8 inch. 
7. Use a glass or cookie cutter to cut 3 1/2 inch circles. 
8. Use about a 1-2 tsp of filling per dough round.  Fold over the dough and make a half moon shape.  Crimp the eyes using your fingers or a fork. (A fork works best).
9. Brush the tops of the Borrekas with the beaten egg and sprinkle sesame seeds on top.  
10. Bake for 15 minutes or until golden brown. 

I'd also like to thank Lisa F for coming and bringing Challah bread.  I'd never had Challah bread before either but it's sweet and dense and delicious.  Someone mentioned that it makes great french toast and I cannot wait to try that!  

On another note, we had an assortment of wines available at dinner that night.  Lynn told us that her family mixes half sweet red wine with half cream soda so we all tried it.  It was amazing!  Really, who'd have ever thought those two things would be good together? Just goes to show you that you can learn so much from other nationalities (or just from your neighbors)!  I can't wait to see what the next dinner club brings us! Thanks for participating everyone!

Alfresco Bean Salad

If there is one thing that is almost always in the refrigerator lately, this is it.  The great thing about it is that you can change it up to fit your mood or personal preference and the longer it stays in the refrigerator the better it tastes.

I had another very similar recipe that I made quite a few years ago that I referred back to in order to get this  recipe in line with my tastes.  Feel free to mix the veggies up to your liking and if you top it with cilantro right before serving, well it's just that much better.

I did a month of vegan eating in February and I practically lived on this recipe.  It's easy to throw together and have in the refrigerator when the snacking urge hits you.  I love anything with that vinegar tang to it and the crunch of the onion is perfect.  Not to mention the fiber and vitamins you get, I noticed that I felt less bloated and more energetic.  I attribute a lot of that to this salad, after all I did eat it at least once a day.

If you're feeling like you need a little healthy snack to improve your life, or just a quick side at dinner then you will love this salad. Oh, and it is bound to warm up sooner or later so this recipe is great for outside parties.

Alfresco Bean Salad
Recipe modified slightly from Taste of Home

Ingredients

• 1 can (16 oz) red beans (kidney), rinsed and drained
• 1 can (15 1/4 oz) whole kernel corn, rinsed and drained
• 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 small container cherry tomatoes, quartered and seeded
• 1 cup coarsely chopped fresh cilantro
• 1/2 large red onion, diced

Vinaigrette

Modified from here

• 1/2 cup apple cider vinegar
• 1/3 cup vegetable oil
• 2 Tbsp sugar
• 2 Tbsp Franks Red Hot
• 1/2 tsp chili powder
• Salt and Pepper to taste

Directions

1. Mix all the ingredients in a large bowl.
2. Top with the vinaigrette. Stir to incorporate thoroughly.
3. Refrigerate for a couple of hours before serving for best taste. 

Dinner Club - Theme: Cheese

A big thank you to Lynn for hosting this months dinner club!  What a great theme "cheese".  How can you go wring with that? The dishes were beautiful and tasty.  Lynn really knows how to entertain!  Not to mention she also had two dishes for everyone to try.  I instantly fell in love with the truffles you see above and the tart you see below.
The truffles were so delicious, creamy and decadent.  There were several different coatings which completely transformed the flavor of each.  I loved them.

Easy Cream Cheese Truffles

Recipe from MyRecipes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 1/4 cups powdered sugar, divided
• 5 (1 oz) squares unsweetened baking chocolate, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup almonds, toasted and finely chopped
• 1/4 cup sweetened flaked coconut, toasted

Cooking Directions

1. In the bowl of a stand mixer, beat the cream cheese until fluffy.
2. Slowly add 4 cups of powdered sugar.
3. Beat until smooth.
4. Add the melted chocolate and beat until blended.
5. Chill for approximately 1 hour.
6. Shape chilled mixture into balls and roll in 1/4 cup of powdered sugar, some in cocoa powder, some in nuts and some in coconut.
7. Store in an airtight container in the refrigerator for up to 2 weeks.

Another dish made by our host Lynn.  So tasty.  I am a huge dill fan and this tart had me right from the start because of the fresh dill taste.  So refreshing and cheesy.

Zucchini and Ricotta Tart

Recipe from Rachael Ray 

Ingredients

• 4 zucchini (2 1/2 pounds) thinly sliced crosswise
• salt and pepper
• 1 sheet frozen puff pastry, thawed
• 2 Tbsp butter
• 1/4 cup fresh dill, chopped
• 3 whole eggs, beaten
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup half and half
• 1 pinch ground nutmeg

Cooking Directions

1. Preheat the oven to 350º
2. Layer the zucchini into a colander with salt sprinkled in between.  Set in your sink and let drip for about 20 minutes. Rinse and pat dry. 
3. While the zucchini is dripping, on a lightly floured surface, roll the puff pastry out and seal up the seams.  Press the pasty into a 9" pie plate and cut off the excess, leaving the top even with the top of the pie plate.  Use a fork to poke the bottom so it won't create bubbles.  Refrigerate. 
4. In a large skillet, melt the butter over medium high heat. Add the zucchini and cook until golden brown on both sides.  About 5 minutes. 
5. Stir in the dill and remove from the heat.  Let cool to room temperature. 
6. In a bowl, whisk the eggs, ricotta, 1/2 cup Parmesan and the half and half.  Season with the salt and pepper to taste and add the nutmeg. 
7. Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle with more Parmesan. 
8. Bake for about 1 hour and 10 minutes or until a knife inserted into the center comes out clean. 
9. Cool slightly before slicing. 

We have Shannon to thank for this one.  It was one of my favorite's from this night's dinner, mostly because I'm a self admitted Macaroni and Cheese addict.  This was creamy and smooth and delicious.  One of my favorites!  I'm already planning the next time I can have it.

Over The Rainbow Macaroni and Cheese

Recipe from Mangio da sola

Ingredients

• 1 Tbsp vegetable oil
• 1 lb box elbow macaroni, or other small shaped pasta
• 8 Tbsp + 1 Tbsp butter
• 1/2 cup (2 ounces) Muenster cheese, shredded
• 1/2 cup (2 ounces) Mild cheddar cheese, shredded
• 1/2 cup (2 ounces) Sharp cheddar cheese, shredded
• 1/2 cup (2 ounces) Monterey Jack Cheese, shredded
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta
• 2 large eggs, beaten
• 1/4 tsp seasoned salt
• 1/8 tsp freshly ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Lightly grease a 2 1/2 quart casserole dish
3. Bring a large pot of salted water to a boil and add the oil and the pasta. Cook the noodles for about 6-7 minutes but do not overcook.
4. Drain and return to the cooking pot.
5. In small saucepan, melt 8 ounces (1 stick) of butter and combine with the macaroni.
6. In a large bowl still the Muenster, mild and sharp cheddar, and Monterey Jack cheeses together.
7. Add the half-and-half and 1 1/2 cups of the shredded cheeses to the cooked macaroni. Cube the Velveeta and add all of it to the macaroni and also the eggs.
8. Transfer to the buttered casserole dish, salt and pepper and top with the remaining shredded cheese and then dot with 1 Tbsp of butter.
9. Bake for 30-35 minutes or until the sides are bubbly.

This is one of mine, it was already posted about here

Spicy Grilled Cheese with Caramelized Onions and Barbecue Sauce

Recipe modified slightly from Ring Finger Tan Line

Ingredients

• 8 slices bread (your choice but I used sourdough)
•  sharp cheddar cheese, sliced (about 1 slice per sandwich but it depends on bread size)
•  pepper jack cheese, sliced (depends on bread size)
• 1 large red onion, sliced thin
• 1/4 cup or more of your favorite barbecue sauce

Cooking Directions

1. Slice the onion thinly and place into a large skillet with about a Tbsp of oil or butter.
2. Cook on medium low for about 15 minutes or until the onions are soft and turning golden.
3. Remove the onions to a small bowl and top with barbecue sauce, stir together until coated. Add more sauce depending on how saucy you want it.
4. Butter one side of each piece of bread and lay on piece of bread on a hot skillet or griddle.  Lay both the cheeses on top of that slice of bread, top the cheese with the saucy onions and place another piece of bread (butter side up) on top the onions. 
5. Repeat with the remaining bread, cheese and onion mixture.  
6. Watch the sandwiches carefully so they do not get over brown on the bottom, when golden flip them over and cook the other side until golden over medium heat.  Takes about 4-5 minutes on the first side and 2-3 minutes on the second side

This was the other dish that I brought, I've already posted about it here.

Bacon-Wrapped Dates

Recipe from Bread & Wine by Shauna Niequist

Ingredients

• 1 (8 ounce) package pitted dates
• 4 ounces goat cheese
• 1 (16 oz) package bacon

Cooking Directions

1. Slice each date in half length wise.
2. Scoop in a small amount of goat cheese, close the date around the cheese.
3. Cut the bacon in half length wise and wrap one slice around the cheese filled date. Place in a foil lined baking dish or rimmed cookie sheet, seam side down.
4. Bake at 400º for 20-25 minutes.

Pepperoni Pizza pull apart bread made by Wendy, no recipe submitted.

Pizza with Artichokes, chicken and pesto made by Lisa, no recipe submitted

Broccoli and cheese casserole made by Lisette, no recipe submitted