Thanksgiving Molasses, Ginger, Chipoltle Carrots

Posted in Thanksgiving recipes.

I was looking through some old cookbooks looking for a few new Thanksgiving Recipes,  I came across this, Lately we have been using a lot of chipotle peppers in our food ..It really can give it a great new taste. So I thought this would really work

Glazed carrots are overcooked and mushy, the glaze is too sugary, and  no one really eats the cooked carrots except for your grandmother..  This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.


  • 4 pounds ccarrots ( organic)
  • 1 stick of butter
  • 4 tablespoons dark brown ssugar
  • 4 tablespoon light brown sugar
  • 4 tablespoons light molasses
  • 3 teaspoons grated ginger
  • 1 small can of chipotle peppers in sauce  (you may need to chopped the peppers)

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)

Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some  freshly ground black pepper. 



Blue Cheese Spinach Bread Pudding

Posted in Bread.

Blue Cheese Spinach Bread Pudding

Bread pudding comes in many different variations.. 


  • 2 Tablespoons melted butter ( cooking spray can be substituted)
  • 2 Tablespoons Olive Oil 
  • 2 lbs spinach, 
  • 2 Tablespoons unsalted butter
  • 8 medium garlic cloves, mashed to a paste
  • 1 1/2 cups heavy cream
  • 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
  • 1/2 cup thinly sliced scallions, 
  • 1 shallot thinly sliced
  • 4 large eggs, lightly beaten
  • 1  teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
  • 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes


Preheat oven to 400ºF.

Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)

Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.

Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.

In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes

Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer  to a cooling rack and let sit for 5 minutes.

Diane's Incredible Pumpkin Bread

Written by LWM STAFF. Posted in Thanksgiving recipes.

Best Pumpkin Bread

 This Pumpkin Bread Recipe is actually my wife Diane's.  It  is really easy to make  and by far the best pumpkin bread we have ever tasted..Moist and delicious! This recipe will become a holiday favorite and will become part of the Holiday tradition to pass down thru the generations.  We normally double or triple the recipe. Great for holiday gifts and you will eat way to much.. Enjoy!!

1 pound  butter
5 cups sugar
8 eggs

Thai Pumpkin Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

4 tablespoon canola oil

4 tablespoon butter
1 inch piece of  finely chopped fresh ginger
4 cloves garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
3 tablespoon chopped lemon grass
6 cups chicken or vegetable stock
4 cups peeled and diced pumpkin
1 can unsweetened coconut milk
1 bunch fresh basil leaves or parsley
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemon grass in oil until fragrant. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth consistency. Garnish with basil leaves or fresh parsley.

Pumpkin Bourbon Cheesecake

Posted in Cakes,Pies,Cookies.

Pumpkin Bourbon Cheesecake

   Just a note, We made this cheesecake this year.. it was my first cheesecake ever, it was not hard to do but it was fantastic.. We highly recommend adding this to your holiday arsenal..  I  really like Old Grand Dad..  But he bourbon is your choice.. Don't forget to have a few shots..Makes it much more enjoyableSmile

Pumpkin Bourbon Cheesecake
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar

Halloween Bloody Mary

Posted in Adult Beverages.

Bloody Mary

with or without blood, (vodka)

36 ounces of tomato or vegetable juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1/4 to 1/2 teaspoon hot pepper sauce

Mix tomato juice, Worcestershire, horseradish, lemon juice and hot pepper sauce in a pitcher. Chill at least 1 hour before serving.

Pour into ice-filled glasses.  
Garnish with celery and olives  

Grilled Camembert Sandwiches

Posted in Sandwiches.

Grilled Camembert


with Summer Tomato Soup

Camembert, a cow milk cheese from

Normandy, has a delicious

mushroomy finish which gives

flavor and balance to the bread and

the tomatoes. Yield: 5 portions

10 each Favorite bread, sliced ¼ inch
¼ cup Olive oil
2 tsp. Black pepper, freshly cracked
16 ounces Camembert (or Brie) cheese, sliced ¼
inch thick, about 16 slices
½ cup Extra virgin olive oil
1 each Onion, sliced
2 cloves Garlic, crushed
2½ lbs. Tomatoes, ripe, cored and chopped
12 each Fresh basil leaves
to taste Kosher salt and cayenne pepper
1. for the sandwiches: Heat the olive oil and cracked pepper over
low heat. Turn off and let infuse for 10 minutes.
2. To assemble, lay the sliced cheese on half of the bread slices
making sure the cheese comes all the way to the edge of
the crust. Lay the top slice on each of the sandwiches and
move them together so they are crust to crust. Cover all the
sandwiches with a layer of plastic wrap and place a medium
cutting board on top of the sandwiches to gently weigh them
down for 15 minutes.
3. Using a pastry brush, thoroughly brush the surface of both faces
of the sandwich with the pepper oil.
4. Preheat a Panini griddle on low or a medium sauté pan over low
heat. Wipe surface with a little oil. Place the sandwiches in the
press or in the sauté pan and cook until slightly browned, about
2 to 3 minutes per side until the cheese is melted. Keep the heat
low so you do not burn the bread.
5. for the tomato soup: In a medium saucepan, combine the olive
oil, onions, and garlic and cook over low heat together for about
20 minutes, or until the onions are soft and translucent. Add the
tomatoes and cook another 15 minutes.
6. Add the stock and basil leaves and bring to a simmer. Cook gently
for 20 minutes to develop the flavor.
7. Strain the soup into a large bowl through a china cap or other
fine strainer, or a food mill, to remove seeds, skins, and basil.
Season passed soup to taste with kosher salt and cayenne pepper.
8. Serve the tomato soup hot with the warm sandwiches. Drizzle a
generous amount of the extra virgin oil over the top of the soup
along with a few small basil tops, and enjoy.

Recipe courtesy of The Cheeses of France Marketing Council ( and The Culinary Institute of America

Swiss Fondue Bagel

Posted in Breakfast,Brunch.


1 Bagel (any bagel can be used, but a sweet bagel is not recommended)

2 tablespoons cream cheese

2 slices swiss cheese


Cut the bagel in half. Spread each half with a tablespoon of cream cheese. Put one slice of swiss cheese on each half. Place in the microwave oven for one minute, or for better results place under the broiler for approx. one minute. It is really simply–but really delicious.

Homemade Organic Flour Tortillas

Written by Rachanne. Posted in Bread.

3 cups whole wheat organic flour 

1 tsp. sea salt

1/3 cup vegetable oil

1 cup warm water

Directions: combine flour, salt, vegetable oil in a large bowl.  Add the water until it forms a dough. Take 1 to 2 inches of dough and knead the dough into a ball.  Flatten dough with your hands or rolling pin. Use a flat pan on medium heat and place tortilla on pan.  Let cook until there are brown spots and turn over to do the same on the other side.

Yummy Truffles

Posted in Cakes,Pies,Cookies.


  • 1/3 cup semisweet chocolate chips
  • 4 ounce cream cheese- can make it low fat cream cheese too
  • 1-16 ounce package powdered sugar, sifted
  • 1/4 cup unsweetened cocoa
  • 1/4 cup additional powdered sugar


Melt the chips in either a double bowler pan or in the microwave. Add softened cream cheese to melted morsels, beat at medium speed of mixer until smooth. Add powdered sugar and beat until well blended. Press mixture into a 6 inch square on heavy duty plastic wrap, cover and chill at least one hour.

Cut mixture into 48 squares. Roll each square into a ball and place on wax paper. Roll balls in unsweetened cocoa. Melt a few more chips and drizzle each ball. Serve at room temperature.

Pasta with Sun Dried Tomatoes

Posted in Pasta.

Pasta with Sun Dried Tomatoes



1 1/2 Tbsp. of grapeseed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese

Heat 1/2 Tbsp. of grapeseed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.

Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.

Heat the remaining grapeseed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.

Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the "sauce" from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.

Top each serving with pine nuts and a sprinkle of Parmesan

Delicious! This particular recipe makes about two servings.

For more great Vegetarian Recipes


BBQ Brisket

Written by Brian Strauss. Posted in Beef.

BBQ Brisket Recipe

Prep Time 20 minutes or less

 3-5 lb brisket

salt,pepper. garlic powder,onion powder, lemon pepper, coriander spice

2 beef boullion cubes*

Five Minute - One Pan Meatloaf

Written by Brian Strauss. Posted in Beef.

Five Minute - One Pan Meatloaf

This recipe is one of the Quickest,Simplest and Easiest that I have made.Guaranteed no one in the family will turn up their nose when you are ready to serve. Make a lot because cold meatloaf sandwiches are just as good!

One Pan Meatloaf

Thanksgiving Pumpkin Seed Salsa

Posted in Thanksgiving recipes.

Thanksgiving Pumpkin Seed Salsa

1 cup raw pumpkin seeds( you can use the  prepackaged, skip the salt)**

2 cloves garlic, chopped

1 jalapeno pepper, coarsely chopped (remember to remove seeds!)

1 chipoltle pepper chopped

3 Tbsp. safflower oil

1 onion,  chopped

1 28-ounce can organic diced tomatoes

Fresh cilantro 

1 tsp. sea salt**

 Heat a large, dry skillet over high heat and add pumpkin seeds, garlic and jalapenos,chipoltles. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and saute until the    onions are translucent. Add the tomatoes and cilantro, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool.

Transfer to a food processor and puree in batches until smooth. Serve room temperature.



Fresh Blueberry and Cranberry Relish

Posted in Salads & Fruit.

Fresh Blueberry and Cranberry Relish

1 cup fresh blueberries
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat.  Cook until the sugar dissolves and the berries soften, for about 15 minutes.  Remove from heat, cover and chill.  Best made in advance to let flavors blend.

Makes 12 1/4 cup servings

Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0

Serving suggestions:
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.

Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor

Spicy Asian Shrimp

Posted in Seafood & Fish.

Spicy Asian Shrimp Simply and Easy to prepare, makes a great meal or appetizer


  •         2lbs jumbo shrimp peeled and deveined ( can be cooked with shell on and peeled later)
  •          3 tbs lemon juice
  •           salt and pepper to taste
  •          1/2 can beer
  •          4 medium garlic cloves
  •          1/8 tsp red pepper flakes
  •          1/4 cup orange juice
  •            3 TBS minced fresh ginger
  •         2 TBS extra virgin olive oil


  1.      Chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
  2.      Peel and devein shrimp. or could with shell and peel when you eat them
  3.      Rub shrimp with salt and pepper.
  4.      Heat beer over medium-low heat in a stainless steel skillet
  5.     When beer begins to steam, add shrimp, red pepper flakes, orange juice,and ginger and sauté. Stir frequently. After 3  minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cookng time. They become tough if overcooked.
  6. Serves 4

Petite Chèvre Pizzas Gratin

Posted in Pasta.

Chevre, from the Loire valley, is creamy, lemony and a bit lactic—a good contrast with the puff pastry and the prosciutto. The creamy texture and the fresh finish elevates the flavors and texture of the puff pastry and theprosciutto combination very nicely. Yield: 24 portions

Rice pudding with Ginger

Posted in Desserts.

 Recycle Your leftover rice from Chinese Food Take Out!

Rice pudding with Ginger
2 cups milk
2 tablespoons unsalted butter
1 tablespoon minced grated ginger/ Cinnamon/Nutmeg

3/4 cup sugar or sugar substitute
Pinch of salt
2 cups cooked rice
2 eggs, beaten

Irish Soda Bread

Posted in Bread.

Irish Soda Bread

2 cups whole wheat bread flour
1 1/2 cups all-purpose flour, extra for dusting
1/2 cup old-fashioned rolled oats
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons unsalted butter, cold
1 1/2 cups buttermilk
1 egg
Preheat oven to 350 degrees F.
In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Cut the cold butter into small pieces and add to the dry ingredients, blend by hand until the mixture looks like cornmeal.
In a small bowl, whisk together the buttermilk and egg. Using a strong utensil or your hands, mix the wet and dry ingredients together until the dough can be formed into a ball.
Place the dough  on  a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a greased baking sheet. Dust the top of the loaf with flour. Use a sharp knife to cut an X into the dough, about half the depth of the loaf and to  1-inch of the edge. Bake for 45 to 50 minutes.   Makes one loaf of bread

Jalapeno poppers made easy

Posted in Appetizers.


-15 Jalapenos

- 1 package of cream cheese or low-fat cream cheese

- 2 cups of shredded cheddar cheese or 2% cheese

-15 pieces of bacon or turkey bacon 



Pre- heat over for 350 degrees.  Slice open the jalapenos and take out the seeds. Mix softened cream cheese and cheddar cheese together, Place a small spoonful of cream cheese mix into a jalapeno. Close the jalapeno and wrap it with a piece of bacon.  Put a toothpick through it to make it stay together.  Place on a foil-lined baking sheet and bake for 25-30 minutes. 

Cinnamon-nut Homemade Granola

Posted in Snacks & Munchies.


4 cups old-fashioned oats                                                                                                    
1/2 cup slivered almonds
1 cup chopped walnuts or pecans or mixture of both                                                                                                
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 cup raisins or dried cranberries or a mixture of both
Preheat oven to 300 F. In medium/large bowl mix the oats, almonds, walnuts or pecans, brown sugar, salt and cinnamon. In a small saucepan warm the oil and honey. Whisk in the vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with aluminum foil for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in raisins or cranberries. Store granola in a container or self-sealing plastic bag.

Rich Vegan Fudge Brownies

Posted in Cakes,Pies,Cookies.

Rich Vegan Fudge Brownies

Makes about 2 dozen


1 1/2 C. walnuts
1 1/2 C. sulfite-free raisins or fresh pitted dates
1/2 C. raw cocoa powder
1/2 tsp. vanilla
pinch of sea salt


Combine all ingredients in a food processor and blend until smooth and balled up.

Remove from bowl and press into square glass dish - alternatively, you can shape into one large square block with your hands.

Freeze until firm, then slice and serve.

For more great Vegetarian Recipes


Posted in Breakfast,Brunch.

8 oz. veggie sausage crumbles

6 eggs

1/4 cup water

1/4 teaspoon sea salt

Dash of hot pepper sauce

1 medium-size tomato, sliced

2 tsp. minced fresh basil or dill or

1/2 tsp dried basil or dillweed

Fresh-ground pepper to taste

In a medium-size non-stick skillet, cook sausage over
medium heat until slightly browned. Meanwhile whisk
eggs with water, salt and hot-pepper sauce in a medium-
size bowl until blended. Pour over sausage. Reduce heat
to low, cover and cook about 10 min. or until eggs are
set. Arrange tomato slices on top; sprinkle with basil
and pepper. Cover and cook 2 more minutes to heat the
tomatoes slightly.

When ready to serve, slice and remove from skillet with
a pancake turner. Serve with sliced fruit (apple, pear or
kiwi). Delicious!

Note: If you can't find sausage crumbles use Morningstar sausage
patties. Break 'em up in small pieces.

check out our friends  at for more great vegetarian recipes!

Thanksgiving Traditional Bobby

Posted in Thanksgiving recipes.

After the big meal, and dessert, and a few other picking times, Make sure you leave room for the Traditional Bobby! 

The Traditional Bobby
a good hard roll
turkey (turkey can be replaced with any vegetarian or vegan substitute).
cranberry sauce or cranberry jelly

Pumpkin Soup with Balsamic Caramelized Pears

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Pumpkin Soup with Balsamic Caramelized Pears

4 Tbsp. olive oil
1 medium pumpkin, large-diced,  can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped

1 dried chipotle pepper

2-3 Tbsp. pure maple syrup

1 tsp. salt, more to taste if necessary

4-5 quarts filtered water

1 small piece cheesecloth

2-3 pears, diced

1 Tbsp.canola oil

Chef Tee’s Apple Pear Crisp w/Dried Cranberries and Ice Cream

Posted in Cakes,Pies,Cookies.

 Chef Tee’s Apple Pear Crisp w/Dried Cranberries and Ice Cream


  • 2 Granny Smith apples, pared and sliced

  • 2  Bosc pears, pared and sliced

  • ½ cup dried cranberries

  • ½ cup flour

  • ½ cup quick-cooking oats

  • ½ cup light brown sugar

  • 1 tsp. cinnamon

  • 4 Tbsps. butter, unsalted and softened

  • Vanilla ice cream


    • Heat oven to 375ºF.

    1. Grease bottom, sides of 8-inch square pan with oil or cooking spray.

    1. Combing apples, pears and cranberries in a large bowl, then transfer fruit mixture to pan.   

    1. In medium bowl, stir remaining ingredients except ice cream until well mixed.

    1. Sprinkle mixture over fruit.

    1. Bake about 30 minutes or until topping is golden brown, apples and pears are tender when pierced w/fork.

    1. Serve warm w/cream





Posted in Chicken.

1 tbsp. Olive oil
2 cloves garlic, smashed and chopped
*1 pound sliced or shopped turkey
1/2 cup dry white wine
2 eggs
1/4 cup grated pecorino cheese
2/3 cup grated Parmesan cheese
1 package cooked fettuccine, hot
Chopped fresh parsley
Freshly ground pepper

Heat oil in saute pan over medium heat. Add garlic and turkey, cook 3 minutes over low heat.
Add Wine And continue cooking 2 to 3 minutes.
Place eggs in a bowl and whisk. Add pepper, both cheeses and mix well. Pour mixture over drained, hot pasta, mix and add salt and pepper to taste. Stir in turkey mixture, sprinkle with parsley and serve.

Serves 4 to 6
*Prosciutto can be used in place of the turkey, (for a traditional carbonara), or eliminated to make this a vegetarian dish.

Brian's Chicken Tenders with Spicy Peanut Sauce

Written by Brian. Posted in Chicken.

This is one of those recipes that no matter how much you make, it is never enough. Our family loves them, You can also back off the heat on the peanut sauce if you want to..This can be done on the grill, ( I grill all year round, even in the snow, I just have to shovel the deck off first!)  This can be done as a quickie meal/appetizer.

Ez Thanksgiving Recipes

Posted in Turkey.

Great Thanksgiving Recipes

For those of you who look forward to your Thanksgiving Dinner-all year long--with Turkey. The recipes below would make wonderful accompaniments to your meal. And of course to all of our friends and readers who are vegetarian's the options are more plentiful!        The recipes below were some of my favorites as a child, but the recipes have now grown up as well.  Editors note.. I am not completely sure where these recipes came from or how they got here, but because they looked pretty tasty i thought i would share.. when we changed over our website mysterious content just appeared.. Enjoy

     “To Each His Own.”  - Cicero

*All vegan, vegetarian and non-dairy products recommended, can be substituted using conventional products.

10 Minute Apple Sauce

Posted in Side Dish.

Homemade apple sauce

10 Minute Apple Sauce

6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon  
In a  microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Blue Cheese

Written by Cheeses of France Marketing Council. Posted in Appetizers.

Say Cheese

Characterized by their blue veins of mold and their complex balance of flavors, Blues are one of the most exquisite of the French artisanal cheeses. Bleu d’Auvergne, for example, cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century, has a soft pâte possessing a grassy, herbaceous, and (with age) spicy, pungent taste. But it’s the mold that makes this cheese audacious: Blues are ripened for at least three months, and can be ripened up to nine. Blue mold introduced in the aging process is developed by air injected into the pate through syringes, resulting in the blue-gray veins that can dominate an older Blue. The taste is unparalleled on its own, but is also a perfect match for salads and pasta, or as the finishing course of a bold meal.

Great Sangria!

Written by Brian. Posted in Adult Beverages.

Enjoy a Great glass of Sangria

1 part brandy
3 parts wine
1 cup sugar
A pinch of cinnamon

Slices of: oranges, strawberries, peaches and limes
1 small jar maraschino cherries with their juice

Best if chilled over night.
Makes a 2 quart pitcher 

Dark Chocolate Sorbet with Crystallized Ginger

Posted in Ice cream, Sorbet, Gelato, Custards.

Dark Chocolate Sorbet

yummy recipes filled with love and calories.

*You will need an icecream maker for this one.

3 cups water
2 tablespoons corn syrup
1 cup sugar
2/3 cup cocoa powder
3 ounces dark chocolate
1 tablespoon vanilla
½ cup crystallized ginger, chopped into small pieces

In a medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, and reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture becomes smooth, about 2 more minutes.

Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that no chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.

Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.
Follow directions on your icecream maker. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.
Makes about 1 quart.


Roasted Red Bell Pepper and Artichoke “Tapenade”

Posted in Appetizers.

Roasted Red Bell Pepper and Artichoke “Tapenade”
Serves 14; 2 tablespoons per serving
12 ounces roasted red bell peppers, rinsed and drained if bottled
1/2 14-ounce can quartered artichoke hearts, rinsed and drained
2 ounces sliced button mushrooms
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
2 to 3 tablespoons fresh lemon juice or cider vinegar
2 tablespoons chopped red onion
2 medium garlic cloves, halved
2 tablespoons olive oil (extra-virgin preferred)
1/4 teaspoon salt
In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse. Pour into a medium bowl. Stir in the oil and salt.
Cook’s Tip: To roast bell peppers, preheat the broiler. Lightly spray a broiler pan and rack with cooking spray. Broil the bell peppers on the broiler pan about 4 inches from the heat, turning until the peppers are charred all over. Or grill whole bell peppers over medium heat for 2 to 3 minutes on each side. Put the broiled or grilled peppers in a plastic or paper bag and close the bag or put them in a large bowl and cover with plastic wrap. Set aside for 5 to 20 minutes. Rinse the peppers with cold water, removing and discarding the skins. Cut the peppers in half and discard the cores, seeds, and stems. Blot the peppers dry with paper towels. Roasted bell peppers will keep in an airtight container in the freezer for up to four months.


Posted in Salads & Fruit.

8 small red-skinned potatoes
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
3 large ears corn, quartered
1 small cucumber
2 cups halved cherry tomatoes
3/4 cup sliced celery
1 small onion, sliced and separated into rings
1/3 cup white wine vinegar
3 tablespoons chopped toasted pecans
1/2 teaspoon salt
1/8 teaspoon pepper
Peel potatoes by removing a ribbon of peel around center of each potato. Cook in boiling salt water for 10 minutes. Add beans and cook 2 minutes longer. Add corn and cook 3 minutes. Drain and rinse in ice water. Drain and combine with next 4 ingredients. Blend remaining ingredients and pour over vegetables. Serve. Yields 6 servings.

Homemade Granola

Posted in Snacks & Munchies.


4 cups  old-fashioned oats                                                                                                    
1/2 cup slivered almonds
1 cup chopped walnuts or pecans or mixture of both                                                                                               
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 cup raisins
1cup dried cranberries 
Optional (1 cup chopped apricots,dates, figs or other dried fruit)
Preheat oven to 325 F. In medium/large bowl mix the oats, almonds, walnuts or pecans, brown sugar, salt and cinnamon. In a small saucepan warm the oil and honey.  
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with parchment paper for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in dried fruits. Store granola in a container or self-sealing plastic bag.

Banana French Toast

Posted in Breakfast,Brunch.

Here is a great Breakfast idea to start your day!

Yes, banana French toast may seem like a simple breakfast idea...and it is. But it is also one that provides calcium, manganese and potassium as well as vitamin B6, some vitamin C and some dietary fiber. - 

Banana French Toast


6 to 8 slices of whole wheat or whole
grain bread.
2 ripe bananas.
2 eggs or equivalent egg replacer.
1 tsp. of vanilla extract.
1/2 to 3/4 cups of soy or rice milk.
A dash of cinnamon.
How we make it
Place bananas, eggs, vanilla, "milk" and a
dash of cinnamon in a blender or food processor.
Blend until smooth then pour into a wide shallow
Dip bread slices into the mixture and cook
on a non-stick griddle or large skillet.
For an added treat, top with chopped pecans and
honey or agave nectar or use maple syrup.



Posted in Turkey.


4 medium Italian sub rolls
4 tbsp. butter or margarine
*16 ounces turkey, chopped
1/2 pound fresh mushrooms, cleaned and sliced
1/2 pound oyster mushrooms, cleaned and sliced
2 shallots, chopped
1/2 cup sherry
1 tsp. Basil
*2 cups white sauce
2 cups light cream
2 cups grated Gruyere cheese
A pinch of paprika
salt and pepper to taste
Cut rolls in half lengthwise. Hollow insides of rolls by scooping out half of the bread. Toast bread shells in oven, then set aside.
Melt butter in a large frying pan over medium heat. Add turkey and both types of mushrooms, season with salt and pepper and continue to cook on high heat for 6 minutes.
Add shallots, mix and continue cooking for 3 more minutes.
Stir in sherry, seasonings, white sauce and cream. Cook for 5 minutes over low heat. Preheat oven at 400
Arrange toasted rolls on cookie sheet. Spoon in turkey and mushroom mixture, top with cheese and sprinkle with paprika. Brown for 3 minutes in oven and serve.
Serves 4 as a meal ) Serves 8 as a snack or side dish.
* To make this dish vegetarian, simply eliminate the turkey and make the white sauce with vegetable stock.
*White sauce recipe
3 tbsp. Butter
1 shallot, peeled and chopped
3 tbsp. Flour
2 cups chicken stock or vegetable stock
1 cup hot milk
Heat butter in saucepan over medium heat.
When melted, add shallots and cook for 2 minutes.
Mix in flour until there are no lumps and cook for 2 minutes over reduced heat.
Pour in chicken or vegetable stock, mix well and bring to a boil. Pour in milk  and cook for 7 minutes over low heat, stirring occasionally.

Pumpkin Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Pumpkin Soup

2 Tbsp. olive oil

2 tsp. fennel

2 tsp. cumin

2 tsp. coriander

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

1 tsp. red pepper flakes

2 tsp Dk brown Sugar

3 quarts pumpkin, 1-2" chunks

2 Tbsp. garlic, fresh and minced

1 tsp. salt, to taste

1 can light coconut milk

2 or 3 cans of  vegetable broth

2 limes, juice of

1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.

2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.

3. Add coconut milk and heat gently.

4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.

5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.

6. Garnish with  green chives,

 Other suggestions:  A dab of Sour Cream, grated  sharp cheese, or some raisins



Posted in Appetizers.


Prep Time:  20 minutes

Yields one 9-inch tart or 6 individual 4¼ inch mini tarts. Either option should be a fluted pan with a removable bottom.  (Note: you may use store bought pastry or your own favorite pastry recipe.)


4 tablespoons butter
2 tablespoons olive oil
3 cups yellow onions, sliced thin
3 tablespoons fresh chopped parsley
½ cup Concannon Petite Sirah

Vegetarian Turkey Roast and Stuffing

Posted in Vegetarian.

Vegetarian Turkey Roast and Stuffing

Vegetarian Turkey Roast and Stuffing

Stuffed Nut Roast
The Roast:

olive oil
waxed paper or parchment paper
1 1/2 cups ground pecans
1 1/2 cups ground raw cashews
1 cup bread crumbs
1/2 cup quick cook oats
2 cups finely chopped celery
1 cup finely chopped onion
1/2 cup nutritional yeast
2 tbsp. poultry seasoning
2 or 3 dashes of soy sauce
black pepper to taste

Corn Bread & Broccoli Rabe

Posted in Bread.

1 1/2 tablespoons extra virgin olive oil, more for pan

1 garlic clove, minced

1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or packaged corn bread, cut into
2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese (optional)
6 ounces grated Gruyère cheese (1 1/2 cups).

Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Serves 8 to 10 main-course servings or 15 side-dish servings.

The Salad Cellars Chili Recipe

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

For almost 25 years this has been a well kept secret.This is the best chili we have ever had.

What is it?

The Salad Cellars Chili Recipe

2 lbs. ground beef
1 whole clove of garlic peeled and chopped
1 green pepper
1 whole onion

Halloween Gypsy Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Here’s a great Halloween soup and a perfect opportunity to entice your kids with any variety of winter squash in a bowl of—

Gypsy Soup

Measurements don’t have to be exact, substitutions may be made (within reason) adjusting spices, appropriate to the preferences of your family. This is a quick, delicious, nutritious soup for all seasons.

4 tablespoons olive oil or butter
2 cups chopped onion
3 cloves chopped garlic
1/2 cup celery
2 1/4 cups chopped and peeled winter squash, carrots or
sweet   potatoes, or mix all 3
3/4 cup fresh tomatoes, chopped (canned tomatoes can be used)
1 1/2 cups drained, canned chick peas
1/2 cup peas
3 cups chicken or vegetable stock
salt and pepper to taste
Suggested spices:
1 tsp. basil
1 tsp. turmeric
1 tsp. paprika
1 bay leaf
1 tablespoon tamari
dash cinnamon
dash cayenne pepper
chipolte sauce
lemon or lime
a bit of sugar if needed
Saute garlic and onions in the olive oil or butter. Add vegetables. Mix. Add seasonings and stock, simmer. Add tamari and continue to cook very slowly until vegetables are tender.
serves 4 to 6

Simple Rasberry Sorbet

Posted in Ice cream, Sorbet, Gelato, Custards.

Simple Rasberry Sorbet

Simple Sorbet

1 pound frozen strawberries, or rasberries
(any other kind of frozen fruit, such as blueberries)
1/2 cup yogurt or silken tofu
1/4 cup sugar or sugar substitute

Put all ingredients in a food processor container along with a couple of tablespoons of water. Process until puréed and creamy, (scrape the sides of bowl as needed). Add a tablespoon or two of water to mixture, if needed to achieve the proper consistency.
Serve immediately or place in the freezer. Prior to serving from the freezer allow it to soften at room temperature for about 10 minutes before serving. Top with fresh seasonal fruit.

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