Nutmeg Streusel Muffins from Land o’ Lakes Country Treasury Cookbook Ingredients:   For Streusel Topping:   1 1/3 cups all-purpose flour 1 cup firmly packed brown sugar 1/2 cup cold butter   For Muffins: 2/3 cup all-purpose flour 2/3 cup buttermilk 1 egg 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground nutmeg 1/2 […]

Peppermint Bark Brownies Ingredients:Brownies:2 sticks unsalted butter (if using salted butter use 1/4 tsp. salt instead of 1/2 tsp.)2 1/2 cups firmly packed brown sugar6 squares unsweetened chocolate squares (6 oz.)v 4 eggs2 tsp. vanilla2 cups flour1/2 tsp. salt For Peppermint Bark Topping:1 bag semisweet chocolate chips, divided in half1 bag white chocolate chips (make […]

Oven Roasted Chicken Stew with Polentaoriginal recipe Ingredients: For stew: 6 boneless, skinless chicken thighs (trim some of the fat)28 ounce can Roma tomatoes, chopped into large chunks, juice reserved3-4 carrots, cut into large chunks3 celery ribs, cut into large pieces1 red bell pepper, cut into 1/2″ dice2 onions, roughly chopped1 medium zucchini, cut into 1/2″ […]

Spinach Salad with Candied Pecans and Creamy Apple Poppy Seed Dressingoriginal recipe Ingredients: For Candied Pecans: 2 cups whole pecans 1/2 cup white sugar 2 Tbsp. butter 1/2 tsp. vanilla extract For Creamy Apple Poppy Seed Dressing: 1/3 cup sour cream 3 Tbsp. mayonnaise 3 Tbsp. frozen apple juice concentrate 1 Tbsp. poppy seeds salt […]

Cooks’ Illustrated Crescent Rolls and Inn at Temple Square’s Raspberry Honey Butter(Makes 16 Rolls) Ingredients: For Dough:¾ cup skim milk16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces¼ cup sugar3 large eggs3 ½ cups (17 ½ ounces) unbleached high-protein all-purpose flour (such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour (such […]

Cooks’ Illustrated Cornbread Sausage StuffingMAKES ABOUT 12 CUPS, SERVING 10 TO 12+In this recipe, the stuffing is baked outside of the turkey in a baking dish.To make the stuffing a day in advance (I recommend), increase both thestock and half-and-half by ¼ cup each and refrigerate the unbaked stuffing12 to 24 hours. Before transferring to […]

Fresh Cranberry Sauce (Makes about 2 ½ cups) It’s important to make this relish at least 2 days in advance Ingredients:One 12 ounce package fresh cranberries, picked over1 orange, unpeeled, cut into eighths, seeds removed1 cup sugar Instructions: Place half of the cranberries and half of the orange pieced into a food processor fitted with […]

Cranberry-Orange Ginger Chutneyfrom Cooking Light, November 2006Makes about 1 ½ cups Ingredients:1 tsp. olive oil½ cup minced shallots1 Tbsp. finely minced ginger¼ cup fresh orange juice2 cups fresh or frozen cranberries½ cup sugar2 Tbsp. cider vinegar¼ tsp. kosher salt¼ tsp. ground allspice Instructions:Heat oil in a medium saucepan over medium heat. Add shallots and ginger, […]

I made this for Thanksgiving when my friend Kristen took pity on us and invited us to join her family.  I had given birth just two weeks earlier to my oldest daughter.  But I HAD to have this tart.  I found it in a complimentary copy of Chocolatier magazine I received when I accompanied Kristen […]

Market Street Clam Chowder (a modified version)adapted from Market Street Grill(Serves 12) Ingredients:3-4 potatoes, cut into 1/2″ dice2 green peppers, cut into 1/2″ dice2 small onions, 1/2″dice4 stalks of celery, 1/2″ dice3 or 4 leeks, cut into 1/2″ dice** (see note)3, 6.5 oz. cans of chopped clams plus the juice3/4 Tbsp. fresh coarsely ground black […]