recipe: ice cream whopper dessert

July 9th, 2013 | Posted by admin in Desserts | RECIPES - (0 Comments)

This is such an easy delicious dessert for a crowd.  I usually revisit this recipe in the summer when ice cream just seems to be the perfect ending to a barbecue.  This can also be made a few days ahead of time so when cooking for a crowd, it helps.  I have also used Butter Fingers instead of Whoppers… but I love the flavor of malt so this is my favorite candy to use.  But be creative… this is just so easy and sooo good!



• 12 ice cream sandwiches (2 boxes)
• 2 containers of Cool Whip
• 1 (milk) container of Whoppers
• 1 container of Whopper Chocolate Malt Syrup (or regular chocolate sauce)

• Using a 9”x11.5” glass dish, place ice cream sandwiches in bottom of dish.  See the pictures, as I usually have to cut a few to fit and cover the entire dish.

• Crush the Whoppers place in a plastic bag and crush.

• Defrost the Cool Whip.  Mix with ½ of the crushed Whoppers.

• Drizzle the sandwiches with the Whopper Chocolate Malt Syrup.

• Then smooth the Cool Whip over the ice cream sandwiches and sauce.

• Next sprinkle the crushed Whoppers on top of the Cool Whip and drizzle with more sauce.  Cover and freeze.

Serve and enjoy!!


I originally had this recipe at Martha’s house and loved it since then I have seen several versions and have continued to keep it in my summer dessert file.



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My next favorite recipe was a wonderful and easy side dish.  I’m giving credit to my son Josh for saying you have to try the couscous and chicken recipe in the latest Bon Appetit.  He was raving about the flavors… and he was right.  This is one of my new favorite side dishes… again very easy to make and a perfect time of year to use fresh tomatoes, cucumbers, and herbs from your garden or neighborhood farmers market.


• 1 ½ cups Israeli couscous
• 1 small shallot, finely chopped
• ½ cup extra virgin olive oil
• 2 tablespoons (or more) fresh lemon juice
• 1 English hothouse cucumber, unpeeled, seeded, and finely chopped
• 3 cups cherry tomatoes (I like to mix up the colors)
• 3 tablespoons of chopped fresh flat-leaf parsley
• 1 tablespoon chopped mint
• Kosher salt & pepper to taste


• Cook couscous according to package, drain.

• Rinse with cold water and drain well.

• Whisk shallot, oil, and lemon juice in a large bowl.

• Add couscous cucumber, tomatoes, parsley, and mint… add more lemon juice to taste with salt & pepper.

Makes 6 servings.


NOTE: Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

DO AHEAD: This recipe can be made ahead and stored for a day in the fridge, but add the herbs just before serving.



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recipe: sambal chicken skewers

July 8th, 2013 | Posted by admin in Entrées | RECIPES - (0 Comments)

I have been slightly preoccupied with planting this past month and my new recipes posts have been slim.  So today I want to share my Fourth of July barbecue recipes.  I’ll start with the delicious chicken recipe and sauce.  It’s found in the current issue of Bon Appetit and this may be my favorite marinade of all time.  You’ll probably need to shop for the ingredients but the extra time is well worth it.  I love chicken thighs… they are moist, succulent, tasty, and soooo cheap.  Let’s face it, when cooking for a crowd sometimes it’s nice not to spend a fortune on meat.  The recipe calls for cubing the thighs and putting the meat on skewers, but I like them whole and grilled.



• ½ cup brown sugar (packed)
• ½ cup unseasoned rice vinegar
• 1/3 cup hot chili paste
• ¼ cup of fish sauce
• ¼ cup Sriracha
• 2 teaspoons finely grated peeled ginger
• 1 ½ LB skinless boneless chicken thighs cut into 1½ – 2″ pieces
• 8 bamboo skewers (soaked in water for at least 1 hour)



• Prepare grill at medium-high heat.

• Whisk the first 6 ingredients together then coat and toss the chicken pieces and thread 4-5 pieces onto a skewer.

• Transfer the marinade to a small sauce pan and bring to a boil.

• Reduce heat and simmer until reduced by ½ (1 cup) 7-10 minutes.

• Grill chicken turning and basting with the sauce 8-10 minutes.

Ready to serve, enjoy!!!




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recipe: oatmeal cinnamon bread

May 17th, 2013 | Posted by admin in Desserts | RECIPES - (1 Comments)

• 1-1/2 cups boiling water
• 1 cup rolled oats
• 3/4 cup molasses or honey
• 3 tablespoons soft butter
• 1 tablespoon dry active yeast
• 2 cups lukewarm water
• 8 cups flour, half whole wheat and half unbleached white
• 1 cup sugar
• 2 tablespoons cinnamon


• Pour boiling water over oats and let stand 30 minutes.

• Add molasses and butter.

• Dissolve the yeast in the warm water and add to oat mixture.

• Beat and work in enough of the flour to make a medium-soft dough.

• Turn onto floured board and knead until smooth, about 10 minutes.

• Place dough in a clean buttered bowl, turn to butter the top.

• Cover and let rise in a warm place until doubled, about 1 hour.

• Turn onto a board and knead again.

• Mix together the cinnamon and sugar.

• Divide the dough into 3 pieces, roll each into a rectangle.

• Spread the cinnamon sugar mixture onto each.

• Roll each rectangle tightly like a jelly roll (cinnamon sugar mixture side in) and seal all the edges.

• Place into oiled loaf pans.

• Cover and let rise till doubled, about 45 mins.

• Preheat oven to 400 degrees.

• Bake the loaves 5 minutes; lower heat to 350 degrees and bake 40 minutes longer or until loaves sound hollow when tapped on bottom.

• Brush top with butter.



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recipe: Pam’s chopped salad

May 17th, 2013 | Posted by admin in RECIPES | Salads - (0 Comments)

I make a salad almost every day and my recipe always changes depending on what’s in season and what I have in my vegetable drawer, fridge, and pantry.  I wanted this luncheon salad to be more like a chopped salad a bit of everything chopped so there was something special for everyone.


• 2 large heads of butter lettuce, chopped
• 1 head of romaine, chopped
• 2 cups of arugula, stems removed
• 4-5 ears of corn cooked (Fresh corn kernels used for salad.)
• 8 pieces of thick bacon, cooked and cut into 1 inch pieces
• 2 cups of cherry tomatoes, sliced
• 4 Persian cucumbers, chopped
• 1 cup of red peppers, chopped
• 1 red onion, chopped (Can be served on the side.)
• 1-½ cup chopped nuts (sliced almonds, pine nuts, sunflowers seeds, walnuts, whatever you prefer)
• 1-½ cups of peas (I used frozen but kept them crisp not overcooked.)
• 1-½ cups of cheese (I served gorgonzola and feta on the side.)
• 2 sliced avocados (This is the last item to cut and add.  Use lime juice on slices to keep fresh.)

I serve the salad in a large shallow bowl.  Starting with the lettuce and then strips of ingredients cover the top, surrounded on the lip of the bowl by avocado slices.  I served the onion and cheese on the side in small bowls surrounding the main salad bowl.  Be creative and use your own favorites… there are so many wonderful choices.





This recipe serves 4-6 so I doubled this for the above salad as I was serving a group of 12.


• 3 tablespoons of champagne vinegar
• 1 tsp of Dijon mustard
• 1 tsp of mayonnaise
• ½ tsp fresh garlic
• Dash of salt & pepper
• ½ good olive oil

Mix with an emersion blender… delicious!  I always keep this dressing in my fridge.  Again be creative you can add more garlic, fresh herbs; use white wine or red wine vinegar.  Enjoy!



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(Initial recipe from Ina Garten with my own twist)


• 6 whole (12 split) Chicken Breasts, roasted with salt, pepper, and olive oil (Roasted for about 25 minutes at 350 degrees. Cut into 1 inch pieces after cooled.)
• 2 cups of celery, chopped
• 2 cups of fennel, chopped
• ½ cup of currants (put into a bowl of hot water for 15 minutes, then drain)
• 5 tablespoons of chopped tarragon
• 1-1/3 cup of mayonnaise (I use Hellman’s)
• 2 cups of grapes, sliced in half
• Salt & pepper to taste


• Mix all ingredients in a large bowl.

• You can make one day ahead and put in the fridge.



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recipe: chocolate ganache cake

May 17th, 2013 | Posted by admin in Desserts | RECIPES - (0 Comments)

• ¼ pound unsalted butter, room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 16 oz can Hersey’s chocolate syrup
• 1 Tablespoon pure vanilla extract
• 1 cup all-purpose flour

• ½ cup heavy cream
• 8 oz semi-sweet chocolate chips
• 1 teaspoon instant coffee granules
• Raspberries or edible flowers for decoration (optional)


• Preheat oven to 325 degrees.

• Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.

• Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.

• Add eggs one at a time.

• Mix in the syrup and vanilla. Add the flour and mix until just combined.  Don’t overbeat, or the cake will be tough.

• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle.  Don’t overbake!  Let cool thoroughly in the pan.

• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.  You can tilt the rack to smooth the glaze.  Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake.  Do not refrigerate.



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This is Ree Drummond’s recipe but I make it with two cakes, so I double the cake recipe (recipe doubled below).  My family loves this cake!


• 2 Sticks + 2 Tablespoons Unsalted Butter, Softened
• 3 cups Granulated Sugar
• 6 whole Large Eggs
• 1 cup Sour Cream, Room Temperature
• 2 teaspoons Vanilla Extract
• 3 cups All-Purpose Flour
• 6 Tablespoons Cornstarch
• 1 teaspoon Salt
• 2 teaspoons Baking Soda

• 2 pounds Strawberries, Hulled & Halved
• 6 Tablespoons Granulated Sugar

• 12oz of Philadelphia Cream Cheese (1 1/2 packages), Room Temperature
• 3 sticks Unsalted Butter
• 2-1/4 lbs Powdered Sugar, Sifted
• 1-1/2 teaspoons Vanilla Extract
• 1/4 teaspoon Salt



IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

• Preheat oven to 350 degrees.  Grease and flour two 8-inch cake pans.

• Sift together flour, salt, baking soda, and corn starch.

• Cream butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

• Pour into greased and floured 8-inch cake pans. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

• Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with sugar and allow to sit for another 30 minutes.

• Make icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

• Spread strawberries evenly over each cake, pouring on all the juices. Place cakes into the freezer for five minutes, just to make icing easier.

• Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining icing around the sides.

• Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!



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This is a wonderful recipe in this months Bon Appetit.  A light tasty pasta featuring leeks and arugula, two of my favorites.  I served this with a simple but delicious piece of baked salmon.  Enjoy!


• ½ pound pappardelle or fettuccine
• Kosher salt
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
• ¼ cup chopped fresh chives
• 2 teaspoons finely grated lemon zest plus more for serving
• 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
• 1/3 cup finely grated Parmesan plus more for serving
• Freshly ground black pepper
• 3 ounces prosciutto, torn into 1-inch pieces


• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

• Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.

• Add pasta, chives, 2 teaspoons lemon zest, and ¾ cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

• Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.  (Add the prosciutto at the last minute to preserve the pretty pink color.)

Serves 4


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How do you say thank you… and goodbye in the same breath?  I apologize for this post to those of you who really just want to read about food, flowers, and entertaining.   But food for me has always involved relationships and family.

I have learned that food, entertaining and the happiness it brings opens you up to new friendships and that is why we need to make sharing a meal with friends at our own tables a part of our lives.   I am fortunate to adore my clients… I really do enjoy working with and for them.  But there are a few people who seem to shine so brightly.  The friend and client I am speaking of had a combination of truth, kindness, brilliance, and she touched my life in a very special way.  And of course she was a dog lover like me.

I started cooking for this amazing woman who encouraged me to go down this path.  We started talking about her style, her favorite flavors and spices, the way she wanted to entertain, and the importance of enjoying her home and sharing her home with others.  This relationship morphed into weekly cooking and special diners for family and friends.  And then we became friends, good friends, and this is the gift that food gave me a wonderful, honest, caring, reciprocal friendship.  It was like an angel landed into my life because as much as I did for her she gave back to me in encouragement, honesty, laughter, and support.  I cannot say enough about how special Elizabeth Cheval was.

We never know where life will lead us, it is a journey and on the way if we meet one or two truly exceptional people how lucky are we.

If we can call them friends then we are even more fortunate.  So I am a very rich person because of “food”.  It has brought me these treasured friendships and it has warmed my soul when family gathers, and it has opened up roads for me yet to explore.

One of Liz’s favorite guilty pleasures were my Brownies.  She would call me to make a batch to bring to the office for a special meeting or to bring as her dessert addition to a friend’s home for an evening… or just the need to have a few in the freezer to sneak and enjoy when she needed a bit of sweetness in her life!   I am reworking them as “Liz’s Best Turtle Brownies”.  I will forever think of her when I make them.  Thank you Liz for your inspiration!

I use this brownie recipe, placing ½ of the brownie mixture into the pan.  I make homemade Carmel sauce.  The recipe is Ina Garten’s and referenced below.  I put about ½ cup of pecan halves on the brownie mixture. Then I pour ½ cup of the Carmel sauce on top. Next I spread the rest of the brownie mixture on top and bake.  The final step is to place in fridge for an hour cut and serve!



RECIPE: Caramel Sauce


• 1 ½ cups sugar
• 1/3 cup water
• 1 ¼ cups heavy cream
• ½ teaspoon pure vanilla extract


• Mix the water and sugar in a medium heavy-bottomed saucepan.

• Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.

• Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.

• Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don’t worry – the cream will bubble violently and the caramel will solidify.

• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.



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