Drop Cookies: Frosted Pumpkin Cookies

I love pumpkin pie, but it's time consuming to make. So when I have a craving for pumpkin pie, but don't have a lot of time, I make cookies. Frosted Pumpkin Cookies, to be exact. They're delicious and quick. I can whip up a batch in less than an hour, including frosting.


You don't have to frost these cookies if you don't want to. They're delicious either way. the frosting makes them a little sweeter. Without the frosting they are less so. Make some of each and enjoy them both ways.


Ingredients


¼ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
½ cup canned pumpkin
½ tsp vanilla
1 egg
1¼ cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
dash of salt
½ cup walnuts or pecans, chopped


For the Frosting
2 tbsp butter
¼ cup firmly packed brown sugar
⅛ cup milk
¾ cup powdered sugar


Preparation


Heat oven to 350°F. Using an electric mixer, cream together sugar, brown sugar, and butter in a large bowl. Blend in pumpkin, vanilla, and egg. Using a wooden spoon to mix, add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well until all ingredients are fully combined. Stir in the walnuts gently.


Drop dough by teaspoons into a prepared baking sheet. Do not flatten. Bake for 10 minutes, until the edges of the cookies are just slightly browned. Cool on sheet for 1 minute, then transfer to wire racks.


While the cookies are cooling, melt butter for frosting in a small saucepan over medium heat. Add brown sugar and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat and let cool for 10 minutes. Add milk and whisk together. Whisk in the powdered sugar until mixture is smooth. Allow frosting to sit for 5 minutes.


Using a small spoon, drizzle a little frosting over each cookie. You can eat cookies immediately after frosting, or you can allow the frosting to set first. If you're storing the cookies, the frosting must be completely dry.


This recipe makes about 2 dozen cookies. Store in an airtight container once frosting is dry for up to 3 days.

Pizza: Pizza Buns

Want pizza, but don't want pizza? Me too, though I'll always eat pizza in any of its forms. But if you want something a little easier to eat than a traditional pizza, and something kids will love, these easy Pizza Buns are for you.


Ingredients


1 recipe for Basic Pizza Crust
½ cup pizza sauce
1 cup mozzarella cheese
¼ cup parmesan cheese
other pizza toppings as desired


Preparation


If you've ever made cinnamon buns, this will be easy. If you haven't, it will still be simple enough. Roll out your pizza dough until it's a rectangle about 12 x 15 inches. Spread the sauce on the dough, leaving a strip of about an inch uncovered on the long side (the 15-inch side). Top the sauce with the cheeses and any other toppings you like. Reserve just a little mozzarella cheese and other toppings to put on top of the buns, if desired. Don't overload the dough. You generally want a little less toppings than you'd use if you were making a traditional pizza.


Roll up the dough, starting on the 15-inch side, but not the side that has no sauce or toppings. You'll need that side free to seal the roll. Roll the dough tightly, but no so tight that you push the toppings out. Ideally, the toppings need to stay in place, so go slowly and gently.


Pinch the roll closed along the seam, then gently use your hands to move the roll back and forth a bit. This will help even it out a little. Use a sharp knife to slice the roll into 12 equal portions. Do not use a serrated knife, and cut in one smooth motion. A little sauce will squeeze out, but just ignore that.


Heat the oven to 400°F. Place the buns on a prepared baking sheet. The two end pieces should be place with cut side up so they look like the other buns. Using a piece of wax paper or a plastic baggie to protect your hand and keep the sauce in place, press down on each bun slightly, flattening them out so they bake evenly. Sprinkle with any remaining toppings, if desired.


Bake for 20 minutes, until buns are browned and the cheese is bubbling a little. Allow to cool 5 minutes, then serve.


This recipe makes 12 Pizza Buns.

Drop Cookies: Chocolate Florentines

Florentines are a bit of a specialty cookie. Not everyone loves them. They're basically almonds and candied fruit, so they're great for people who love these things. If you don't, don't make them. Or at least don't make them for yourself. If you do like almonds and candied fruit, this version, which features a chocolate spread, are for you.


Ingredients


⅓ cup butter or margarine
⅓ cup honey
⅓ cup sugar
2 tbsp milk
¼ cup all purpose flour
⅓ cup candied citrus peel (lemon, lime, or a mixture), chopped
⅓ cup candied cherries, chopped
⅓ cup almonds, chopped


For the Spread
½ chocolate chips
1 tbsp butter


Preparation


Heat oven to 325°F. Line a cookie sheet with parchment paper, then grease and flour. Or spray generously with cooking spray. These cookies will stick like glue, so grease well. You don't want them sticking.


Melt the butter in a small saucepan over medium heat. Remove from heat and stir in sugar, milk, and flour. Mix well until the flour and sugar are dissolved. Cook over medium heat for 5 minutes, stirring almost constantly, until mixture is slightly thickened. Remove from heat and allow to cool for 1 minute.


Add the candied peel, candied cherries, and almonds. Mix in gently so you don't crush the fruit too much. Drop by round teaspoons onto the prepared cookie sheets. Keep them about 2 inches apart because they will spread as they bake.


Bake for 10 minutes, until the edges are browned. Allow to cool on the pan for 1 minute, then use a thin spatula to remove the cookies from the pan. Work quickly so they don't harden on you. The centers should still be a little soft, so you'll have a couple minutes. Gently, because the cookies are still fragile at this point.


Cool completely on wire racks. When they are completely cool, melt the spread ingredients in a small saucepan. Working with one cookie at a time, turn the cookie over and spread the chocolate mixture on the bottom of the cookie. Keep the spread away from the edges of the cookie so it doesn't drip off as it cools. Place the cookie chocolate side up on the wire racks and allow to set completely.


Serve when chocolate is set. This recipe makes about 2 dozen cookies.

Snacks & Appetizers: Mini Hot Dogs

Do you have kids? Or friends? Or family about to descend on your house? Then this recipe is for you. If you need a quick and tasty snack for a large group, try Mini Hot Dogs. They're easy to eat and don't make a mess, and you can even stick each one with a toothpick if you want an easy way to pop them into your mouth.


You can use any hot dog you like. Beef or pork, chicken or turkey, tofu or veggie. Any old hot dog will work in this recipe, so pick whatever you enjoy the most. The ones in the picture are made with a chicken wiener.


Ingredients


1 recipe for Basic White Bread
12 hot dogs, any type
1 egg
1 tbsp water
1 tbsp coarse sea salt (optional)
mustard or other condiments of your choice


Preparation


Make your white bread dough, but stop after the first rise. Divide the dough into 12 equal portions. Take your hot dogs out of the package and dry them off with a paper towel. You don't want them too wet, so don't skip this step. Flatten a portion of dough until it is longer than it is wide. It should be as long as the hot dogs, but not longer. It should also be about three times as wide as the hot dogs.


Place a hot dog on the dough and wrap the dough around the hot dog. You want the hot dog fully encased, except for the ends. The ends you want to leave free. Pinch the dough to seal, then roll the wrapped hot dog on a firm surface a few times. This will help even out the dough and make prettier Mini Hot Dogs.


Now you will slice the hot dog into 4 or 6 portions. If you want something truly bite sized, go with 6 portions, slicing through the dough and hot dog in one motion with a sharp knife. Don't use a serrated knife. Serrated knives will tear the dough instead of cut it. One fluid motion with a sharp  knife will do the trick.


The hot dogs in the picture are actually cut into 4 portions. This is a good size if there are plates available. If you're not putting out places, 6 portions will work better. Regardless of size, they're delicious. Repeat the entire process of wrapping and slicing the hot dogs until you have used all your dough and hot dogs.


Heat the oven to 350°F. Place the portions on a prepared baking sheet. Combine egg with water and beat lightly to make an egg wash. Brush this egg wash over the dough of each little bit sized hot dog. Sprinkle coarse salt over hot dogs, if desired. Bake for 20 minutes, until the dough is lightly browned.


Serve these Mini Hot Dogs with mustard or any other dipping sauces.

Drop Cookies: Coconut Macaroons

Everyone loves coconut. Except my oldest son. He hates coconut. But everyone else loves coconut. If you're a real coconut lover, these Coconut Macaroons are divine. They're simple, with only a handful of ingredients, and they bake up beautifully.


You can buy macaroons at the store, of course, but they're not nearly as good. These guys are purely delicious. You do need egg whites, not yolks, for these cookies. If you're not very good at separating eggs, crack 2 eggs in a small bowl. Do this gently so as not to break the yolks. Then scoop out the yolks with your hand. Your fingers won't break the yolks the way a fork might. Keep the yolks for another recipe, cook them, or simply add a little water and use them as an egg wash when making breads such as the Basic White Bread.


Ingredients


2 egg whites
⅓ cup sugar
2 tbsp all purpose flour
¼ tsp almond extract
dash of salt
2 cups coconut, shredded or flaked


Preparation


Heat the oven to 325°F. Grease and flour a cookie sheet, or use a really good nonstick liner. You can also spray the cookie sheet with baking spray. These cookies do stick, so prepare for that.


Beat the egg white with an electric beater until they are foamy. You don't want them forming peaks, but you do want them good and foamy. Put aside the electric mixer and use a basic wire whisk. Add sugar, flour, almond extract, and salt. Mix well until everything is nice and smooth. You want the sugar and flour to be completely dissolved in the eggs.


Add the coconut and fold in gently. Mixture will be very damp. This is normal. Drop dough by rounded tablespoons onto the prepared cookie sheet. Try to keep the macaroons neat and tidy on the sheet to avoid burning.


Bake for 15 minutes, until the Coconut Macaroons are lightly browned. Remove immediately from cookie sheet and cool on a wire rack.


This recipe makes about 1 dozen macaroons.

Easy Side Dishes: Cheddar Dill Risotto

Risotto is delicious and fun to make. This version is a little different, a little less Italian, because it uses cheddar cheese. Use a sharp or old cheddar cheese for added punch. Also try adding a little sage if you're looking for something more adventuresome.


Cheddar Dill Risotto can be made with chicken, beef, or tofu. The picture here is one made with chicken, but the choice is entirely yours. You can even leave out the protein all together. But pay attention to the stock you're using. It should match the protein. Use chicken stock if you're using chicken. Beef stock if you're using beef. Tofu or no protein at all? Go with a vegetable stock. The flavors blend better.


Ingredients


4 tbsp butter
2 cups Arborio or other similar rice
5-6 cups chicken, beef, or vegetable stock, warm
4 tbsp dried dill
2 tsp salt
1 tsp black pepper
1 cup sharp cheddar cheese, shredded
1 cup chicken, beef, or tofu, chopped (optional)


Preparation


Melt butter in a skillet over medium-high heat. Add rice and toss to coat. When rice is coated in butter, add stock 1 cup at a time. The stock should be warm when added, so have the stock in a pot, slowly simmering. Use a ladle to scoop the stock from the pot to the skillet.


Wait for 1 cup of stock to be absorbed before adding another cup. Keep the risotto moving, stirring almost constantly. This helps to break down the rice a little and gives you creamy texture. When you've added the 3rd cup of stock, add the dill, salt, and pepper. Keep adding stock until your risotto is fluffy and soft. It should not be crunchy at all. You may end up adding all 6 cups of stock. You may not.


Remove risotto from the heat and immediately add cheese and chicken. Fold in gently, allowing the cheese to melt. Mix well, but gently, until chicken and cheese are well distributed. Serve immediately.


This recipe serves 4.

Drop Cookies: Coconut Candy Jumbles

Coconut is quite versatile. In this fun cookie, coconut has been paired with both rolled oats and candy-coated chocolate. I've used mini M&Ms, but you can use full-sized M&Ms or even candy-coated chocolate chips. You can even opt for regular chocolate chips if you like. All variations are delicious.


Ingredients


¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
2 tsp vanilla
1 egg
1⅛ cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup rolled oats
½ cup shredded or flaked coconut
¾ cup mini M&Ms (optional, can be substituted)


Preparation


Heat oven to 375°F. Cream together sugar, butter, vanilla, and eggs in a large bowl using an electric mixer. Add flour, baking powder, baking soda, and salt. Mix with a wooden spoon. Fold in oats and coconut, then add M&Ms. Mix until all ingredients are well distributed. Dough should be sturdy, but fairly sticky.


Drop dough by rounded tablespoons onto a prepared cookie sheet. Do not flatten. The cookies will spread a little on their own, so keep then an inch or two apart. Bake for 10 minutes, until cookies are slightly browned. Cool for 2 minutes on the cookie sheet, then cool completely on wire racks.


This recipe makes about 2 dozen cookies. Store cooled cookies in an airtight container for up to 4 days.

Yeast Breads: Rye Bread

Rye Bread is dense and hearty, making it a great addition to any meal. It makes great sandwiches and is excellent with a variety of soups. I like mine with jam.


This Rye Bread is fairly light. If you like a darker Rye Bread, try substituting rye flour for some of the all purpose flour. Be aware, however, that this will result in a denser, heavier loaf that will not rise as much. It will still be tasty, just heavier.


Ingredients


1¼ tsp bread machine or quick rise yeast
2 cups all purpose flour
1 cup rye flour
1 tsp salt
1 tbsp sugar
2 tbsp butter
1 cup water


Preparation


The yeast used in this recipe does not need to be dissolved, so place all ingredients in a large bowl and stir with a wooden spoon. When mixture becomes a loose dough, turn it out onto a floured surface and knead for 5 to 10 minutes, until the dough fully forms into a smooth and elastic bowl. Place the dough in a clean, oiled bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.


Spray a bread pan with cooking spray to avoid sticking. Punch down the dough until all air bubbles are removed. Form the dough into an oblong loaf with a smooth top and place it in the prepared bread pan. Cover and let rise until doubled in size, about 45 minutes. Rye flour is heavier than all purpose, so rising time may be extended a bit. Be prepared to wait longer for your dough to fully rise.


Heat oven to 375°F. Uncover dough and brush with an egg wash, if desired. You may also brush with milk or leave it as is. Bake for 25 to 30 minutes, until the loaf is well browned and sounds hollow when tapped. Cool 5 minutes in the bread pan, then cool completely on a wire rack.


This recipe makes a single loaf.

Yeast Breads: Whole Wheat Bread

A whole wheat recipe is hard to find. A lot of the recipes out there are too heavy, too dense for the majority of people to enjoy. While you can make a 100% whole wheat loaf, most people don't want that. So if you don't like 100% whole wheat, consider this simple recipe next time you're in the mood for Whole Wheat Bread.


If you do want a darker, denser loaf, replace more of the all purpose flour with whole wheat. Bear in mind that this will result in a shorter loaf that doesn't rise as nicely. Heavier flours do that.


Ingredients


1¼ tsp bread machine or quick rise yeast
1 cup whole wheat flour
2 cups all purpose flour
1 tsp salt
1 tbsp sugar
2 tbsp butter or margarine
1¼ cups water.


Preparation


Like most of my recipes, we're not using traditional yeast so there's no need to dissolve it before hand. Place all ingredients in a large bowl and mix with a spoon until a loose ball forms. Turn out the dough onto a floured surface and knead for 5 to 10 minutes, until the dough comes together and develops some elasticity. You should end up with a smooth, soft ball of dough.


Place the dough in an oiled bowl and cover. Let rise in a warm place until doubled in size, about an hour. Spray a bread pan with cooking spray to prevent sticking. Punch down dough, getting as much of the air out of it as you can. Shape into a smooth loaf and place in prepared bread pan. Let rise for a second time in a warm place. Because it's whole wheat, the second rise will probably take longer than the first. It needs to double in size, so be prepared to wait 90 minutes or more. Impatience will result in a dense and disappointing loaf.


When the loaf is done rising, heat oven to 375°F. Brush top of loaf with an egg wash, if desired. Bake loaf for 25 to 30 minutes, or until the loaf is well browned and sounds hollow when tapped. Cool in pan for 10 minutes, cool completely on wire rack.


This recipe makes 1 loaf. Whole Wheat Bread can be used in place of Basic White Bread most of the time.

Yeast Breads: Hot Cross Buns

What makes a Hot Cross Bun different than a different bun? A bun with cinnamon and maybe orange zest, maybe currants or raisins, is different how? Mostly by adding the cross on the top. If you don't cut the cross into the top, they're really just buns.


These make a great traditional treat for Easter, but they're appropriate for Christmas or really just whenever you want them. You can glaze them with the glaze included here or you can leave them plain. They're delicious with butter or jam. I like mine with peanut butter when they're still hot from the oven.


Ingredients


1½ tsp bread machine or quick rise yeast.
3 cups all purpose flour
2 tbsp sugar
½ tsp salt
½ tsp cinnamon
2 tbsp oil
1 cup milk
¼ currants or raisins (optional)


Glaze
½ cup powdered sugar
1 tbsp butter, softened
¼ tsp vanilla
1 tbsp milk


Preparation


You won't have to dissolve the yeast, so throw everything in a bowl (except the currants) and mix with a wooden spoon. When the dough clings together, turn it out onto a floured surface and knead for 5 to 10 minutes, until the dough clings together and becomes soft and stretchy. Add the currants, if desired, kneading them in gently until they're well distributed.


Place dough in an oiled bowl and cover. Set in a warm place to rise. It needs to double in size, so allow about an hour. Once it's risen, divide the dough into 12 equal pieces. Spray a baking pan with cooking spray to avoid the buns sticking. Shape each piece into a smooth ball and place in the pan. Cover and let rise until doubled in size, about 45 minutes.


Heat oven to 375°F. Using a sharp knife or bread lame, slice a cross into the top of each unbaked bun. If you're NOT going to glaze the buns, brush them with an egg wash made of a beaten egg and a tablespoon of water. If you ARE going to glaze them, place them directly in the oven. Either way, bake the buns for 20-22 minutes, until they are golden brown and sound hollow to the touch.


If you're glazing the buns, allow them to cool completely. Whisk together the glaze ingredients and brush the glaze over the tops of the Hot Cross Buns. Allow glaze to set for a few minutes before serving.


If you're not glazing the buns, you can serve them not from the oven.

Drop Cookies: Mint Chocolate Cookies

You can buy mint chocolate bars, so it only makes sense to combine mint and chocolate in a cookie. This version is simple and delicious, taking very little time to prepare. This recipe calls for mint chocolate chips. If you can't find them at your local grocery store, coarsely chop a mint chocolate bar. There are many varieties available. I've used a mint Aero for the cookies in the picture.


Ingredients


½ cup sugar
⅓ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
1⅓ cups all purpose flour
⅓ cup unsweetened cocoa
½ tsp baking soda
¼ tsp salt
½ mint chocolate chips


Preparation


Heat the oven to 350°F. Cream together sugars, butter, and egg with an electric mixer until smooth and fluffy. Using a wooden spoon, gently mix in flour, cocoa, baking soda, and salt. When you have a crumbly mixture, use your hands to mold it into a soft ball of dough. Add the mint chocolate chips, working them into the dough gently. If you're using a chopped chocolate bar, be careful not to crush the pieces.


Drop by rounded tablespoons onto a prepared cookie sheet. Smooth the balls of dough, but do not flatten. They'll flatten out well enough as they bake. Bake for 10 minutes. Allow to cool 1 minute on the pan, then cool completely on wire racks.


Store in an airtight container for up to 3 days. This recipe makes 2 dozen cookies.

Easy Side Dishes: Herbed New Potatoes

Potatoes are delicious and a wonderful compliment to any dinner. This version uses new potatoes, but you can use any potatoes you happen to have in your pantry. If you're using potatoes larger than new potatoes, peel and cube them for much the same effect.


It may seem like a lot of butter, but you'll be pouring it over a large bowl full of potatoes. It's not much butter for a serving of 4.


Ingredients


2 pounds new potatoes, cut in half
1 large sweet potato, cubed (optional)
¼ cup of butter, melted
¼ cup parmesan cheese
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tbsp dried rosemary


Preparation


Heat oven to 425°F. Place potatoes in a large bowl. Pour melted button ton top. Add parmesan and herbs. Stir until all herbs are even distributed. Pour potatoes into a large baking dish that has been sprayed with baking spray.


Bake for at least an hour, a little longer if you've added sweet potato. Stir occasionally, about every 20 minutes. Check to make sure potatoes are cooked through by inserted a fork into the larger ones. It should slide through the potato with ease. Potatoes are done when a fork pierces them easily and they are slightly browned in color.


Remove from oven and transfer to a serving dish. Drizzle with any oil left in the pan. Serve immediately.

Drop Cookies: Chocolate Cherry Blasts

If we're making cookies, we usually pick something quick and easy. Something without too many steps. Chocolate Chip. Date Drops. Sometimes even Sugar Cookies. But sometimes, just sometimes, we want something a little fancier. Chocolate Cherry Blasts, which feature both marshmallows and cherries, are fun and not too difficult to make.


Just make sure you move fast when you're placing the marshmallows. The cookies can't cool down during this crucial step.


Ingredients


¾ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
½ tsp almond extract (optional)
1 egg
1¾ cups all purpose flour
½ cup cocoa
½ tsp baking soda
¼ tsp salt
½ cup milk
½ cup walnuts, chopped
12-16 maraschino cherries
12-16 large marshmallows


Glaze
1½ cups powdered sugar
1½ tbsp butter, melted
½ tsp vanilla
½ cup chocolate chips, melted
3-5 tbsp water


Preparation


Heat oven to 375°F. Cream together the sugars (not the sugar for the glaze) and butter with an electric mixer. Add almond extract and egg. Mix well. Using a spoon, mix in flour, cocoa, baking soda, salt, and milk. Blend thoroughly until a soft dough forms. Fold in walnuts gently.


Drop dough by rounded tablespoons onto prepared cookie sheet. Flatten, but only slightly. Drain the maraschino cherries, then cut then in half. Place one half of one cherry on top of each cookie. Press in place, but not too hard. Bake for 8 minutes. While the cookies are baking, cut the marshmallows in half.


Working quickly, take the cookies out of the oven and press one marshmallow half on top of each cherry. Press firmly, but not too hard. You don't want to squish the cookies. Return to the oven for 3 minutes, or until the marshmallows are puffed.


Remove from cookie sheets immediately and cool completely on wire racks. Use a whisk to blend the glaze ingredients, making sure your glaze is smooth and easy to spread. Add the water only a little at a time, and only until you have a glaze you're happy with. Brush the glaze over the cooled cookies, covering the marshmallows completely. This step is important. If the marshmallow isn't completely covered, it will harden and make the cookies unappealing. Cover the marshmallow well.


Allow the glaze to dry, then store in an airtight container for up to 3 days.

Pizza: Mini Calzones

We all love pizza, but sometimes it's messy and hard to eat, especially if you're on the go. And if you have kids, pizza is a great lunch, but sometimes hard to pack. So instead of pizza, try whipping up some Mini Calzones. Think of them like pizza pops, only made in your own kitchen with stuff you probably have lying around anyway.


These little gems make great lunches for adults and children alike. Throw 2 or 3 in your own lunch and eat them at the office. These are guaranteed to please.


Ingredients


1 recipe for Basic Pizza Crust
1 cup tomato sauce
1 cup mozzarella cheese
pizza toppings of your choice
small bowl of water, room temperature
1 egg + 1 tbsp water, slightly beaten
garlic salt (optional)


Preparation


Mix the tomato sauce and the cheese with a spoon. Add other toppings of your choice. Pepperoni is common, but you might  like mushrooms, green peppers, or even ground beef. It's up to you. You can also add herbs such as basil and oregano to the cheese mixture.


Divide the dough into 12 equal pieces. Take one of these pieces and flatten it into a circle. You don't want the dough so thin that you can see through it, and you don't want it as thick as a pan crust pizza, but other than that the exact thickness is up to you. I like to flatten them into 6-inche circles.


Place some of the cheese mixture in the middle of the dough circle. Keep the mixture a ¼-inch away from the edge of the dough circle. Do not put more than about ⅛ cup of the cheese mixture into the center of a single circle. Even a little less than that. You don't want them bursting all over the oven, which is what will happen if you stuff them with too much cheese.


Using your finger, brush the edge of the dough circle with a little water. Water is basically like glue, but for dough. Fold the dough circle in half, encasing the cheese mixture, and press closed, trying to get out as much air as you can. You can use your fingers, but the calzones will look nicer if you use the tines of a fork to seal them. Press firmly, but not hard enough to go through the dough. You don't want to crush the edges, after all. Place the finished calzone on a prepared baking sheet, curving it slightly. Repeat this process for each piece of dough until you have 12 mini calzones.


Heat the oven to 375°F. Poke each calzone in the center with the same fork you used to seal the edges. Press hard enough that you go through the dough. Brush each calzone with the egg wash, covering all exposed dough. Sprinkle with garlic salt, if desired.


Bake for 18 to 20 minutes, until calzones are golden brown. Let cool 5 minutes to avoid pizza burn, then serve.

Yeast Breads: Vienna Bread

Vienna Bread is soft on the inside, but it has a crisp and shiny crust. To make sure the crust crisps properly, cool this loaf completely on a wire rack. If you cut it while still warm, the crust will soften. Either way, the bread is delicious.


Ingredients


1¼ tsp bread machine or quick rise yeast
1 cup milk, room temperature
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp vegetable oil
1 egg white, slightly beaten
1 tbsp sesame seeds


Preparation


Because we're using bread machine or quick rise yeast, there's no need to dissolve the yeast before you start. Just throw everything into a large bowl except the egg white and the sesame seeds; you'll need those later. Mix the ingredients in the bowl until they form a smooth dough. Turn out onto a floured surface and knead until the dough becomes elastic, for 5 to 10 minutes. Dough should be soft and smooth.


Place the dough in an oiled bowl, cover with a damp cloth, and place it in a warm location to rise. This first rise will take about an hour, maybe a little longer, so be patient. It must double in size before it's ready to use.


Once the dough has risen, punch it down, getting all the air out. Vienna Bread is traditionally an oval loaf, so press your dough into an oval shape. Make it as even as you can so it will rise as evenly as possible. Now let it rise again, this time for about 45 minutes. Like before, it must double in size, or almost double in size.


Heat the oven to 375°F. Slash the loaf with a bread lame or sharp knife, creating two long gashes that are no deeper than ¼-inch. Any deeper than that and the bread will fall. Brush the beaten egg white over the loaf and top with the sesame seeds.


Bake for 25 to 30 minutes, until the loaf is golden brown and sounds hollow when tapped. If you want and even crispier loaf, try throwing 3 ice cubes into the bottom of the oven right when you're putting the loaf in the oven. Close the oven door quickly, then don't open it again for at least 22 minutes. The moisture will encourage a crisp crust.


Let the loaf cool completely, then slice with an electric knife. Serve with butter, jam, or anything else you like on your breads.

Easy Side Dishes: Pan Fried Parslied Potatoes

Potatoes are delicious. These are made tender by boiling in chicken broth, and slightly crisp by pan frying, all in the same pan. Less dishes, tasty result. Who could ask for more?


Use a large skillet for these potatoes. You don't want a huge mound of potatoes in your pan or they won't cook evenly. If you don't have a large skillet, you might want to cook these in 2 or even 3 batches.


Ingredients


2 pounds potatoes, any type
2 tbsp oil
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 cup chicken broth
4 tbsp butter
2 tsp salt
1 tsp black pepper
2 tbsp dried parsley


Preparation


Peel and cube all potatoes, then place in a large bowl of water. This will keep them from turning black while you get the skillet prepared. Heat the skillet over medium-high heat. Add garlic, oil, and onion. Sauté garlic and onion until tender, about 5 minutes. Add the broth and mix well. Allow the broth to come to a boil.


Add potatoes to the boiling broth. The broth will momentarily stop boiling. Allow it to return to a boil, then reduce heat to a simmer. Cover and simmer for about 10 minutes. Potatoes should be tender.


Uncover the potatoes and add butter, salt, and pepper. Allow potatoes to cook until most of the liquid is evaporated and the potatoes are slightly browned. If you want them to brown a little more, you can leave them in the pan a little longer.


Transfer potatoes to a serving dish. Sprinkle with parsley and serve immediately.


Serves 4 to 6 people.

Snacks & Appetizers: Barbequed Chicken Snacks

Whether it's game day our you just want a barbeque snack, these are perfectly delicious and fairly simple to make. This recipe can also be used on chicken wings if you like. Simple skip the slicing of the chicken breast and use the chicken wings instead.


If you really like the sauce, make an extra large batch of it and seal it in a jar. It will keep for up to 2 months if you've boiled it and keep it in the refrigerator.


Ingredients


4 boneless, skinless chicken breasts
2 tbsp butter
4 green onions, finely chopped
1 tbsp dried chives
1 tbsp all purpose flour
1 tbsp Dijon mustard
1 cup chicken broth
2 tbsp lemon juice
3 tbsp chili sauce
1 tsp dried parsley


Preparation


Cut each chicken breast into 4 or 6 pieces, depending on the size of the chicken breast and your own preferences. Melt butter in a skillet over medium-high heat. Add chicken, searing the outside. They don't have to be fully cooked. You'll be finishing them in the oven. Remove the chicken from the pan and place in a shallow roasting pan. Preheat the broiler on your oven. Don't wipe or rinse the skillet.


Add green onions and chives to the skillet and sauté for 3 minutes. Add flour and Dijon mustard. Stir continuously for about 2 minutes. Do not allow mixture to scorch. Add the chicken broth slowly, still stirring. Finally, add lemon juice and chili sauce. Cook until slightly thickened, about 5 minutes. Don't stop stirring or the mixture could clump.


Remove the sauce from the heat. Brush sauce over the chicken. Turn chicken and repeat. Place the chicken in the oven, under the preheated broiler, for 5 minutes. Turn chicken and brush with more sauce. Return to oven for 5 more minutes. Transfer chicken to serving dish and pour a little sauce on top. Sprinkle with parsley and serve hot.


This recipe serves 4.

Yeast Breads: Buttermilk Bread

If you're looking for a bread that goes great with butter and jam...or peanut butter...or, really, anything...you should definitely try making your own Buttermilk Bread. It's simple and delicious with a rich flavor and a soft texture, which comes partially from the addition of a small amount of baking soda.


If you don't have buttermilk, you can make an easy substitute with milk and a little vinegar. Put 1 tbsp of vinegar into the milk before you begin mixing your dough. Let sit for 5 to 7 minutes. It's not true buttermilk, but it's a decent substitute.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
1 tbsp sugar
¼ tsp baking soda
¼ cup butter or margarine, softened
1 cup buttermilk, room temperature


Preparation


Because we're using a bread machine yeast (even if you're not using a bread maker), we don't have to dissolve the yeast. So throw everything in a large bowl and get in there with your hands (or throw it all in a bread maker and select the dough setting). Mix it gently until it is a soft ball, then turn it out onto a floured surface. Knead the dough for 5 to 10 minutes, until it is smooth and elastic. Place the dough in an oiled bowl and let rise in a warm place. The dough needs to double in size, which will normally take about an hour.


When the dough has risen, punch it down gently, squeezing out all the air bubbles. Form into an oblong loaf about 10 inches long. Make sure the top is fairly smooth so your finished loaf bakes evenly. Let rise once more, again until doubled in size. The second rise should take 45 to 60 minutes.


Heat oven to 375°F. Slash the top of the loaf 3 times with a bread lame or sharp knife. If desired, coat the loaf in an egg wash. This is typically an egg mixed with a tablespoon of water. Bake for 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped.


Serve warm, or keep in an airtight container for up to 3 days. This recipe makes a single loaf.

Sandwiches & Burgers: Grilled Chicken Burgers

Chicken burgers are incredibly popular with many, many people, but they're also a little boring. Sure, you can grab a chicken burger, throw it on the grill, and call it a burger, but why not spend a few minutes earlier in the day to make it truly something delicious?


This recipe can use full chicken breasts or you can purchase premade chicken breast patties. Either will work well enough. Just don't try to use breaded patties. They don't take the marinade well and will crumble well before grilling.


Ingredients


2 skinless, boneless chicken breasts or 4 chicken breast patties
⅓ cup honey
¼ cup lemon juice
2 tsp garlic powder
4 tbsp honey
4 tbsp Dijon mustard
4 tbsp mayonnaise
4 Hamburger Buns
topping of your choice


Preparation


If using chicken breasts, split each in half, making 4 portions. Pound gently until you have a uniform thickness, about ¼-inch. too thick and they won't cook. If you are using patties, you can obviously skip this step. Mix the ⅓ cup of honey, lemon juice, and garlic powder in a shallow dish that will hold all four burgers comfortably. Remove about ⅓ of the marinade and place it in a small bowl or cup. Set aside.


Add the chicken to the baking dish. Turn it several times to coat, then place in the refrigerator for 4-6 hours, turning every hour or so. When you're ready to make the burgers, preheat the grill. Remove the chicken from the fridge and discard the marinade in the dish. Place chicken on the hot grill and cook, basting with the marinade a few times, for about 5 minutes on each side. You may need to cook them a little longer depending on the heat of your grill. Make sure they are thoroughly cooked.


While you're grilling the burgers, combine the 4 tbsp of honey with the Dijon mustard and the mayonnaise. Mix well in a small bowl. This is the honey sauce for your completed burgers. Also take a moment to split the buns if you haven't already done so. You may toast the buns, if desired.


Remove the chicken from the grill and place on the buns. Drizzle the honey sauce on top of the chicken. Add any toppings you like. Try lettuce or tomato, even pickles are delicious on this burger.


Serve immediately. This recipe makes 4 burgers.

Easy Side Dishes: Dijon Potato Wedges

Everyone loves potatoes. Everyone loves Dijon mustard. So it makes sense that we can combine the two into a delicious side dish. Dijon Potato Wedges don't take a lot of prep time, but they will take 45 to 60 minutes to cook, so plan accordingly.


Ingredients


1 pound potatoes (about 8 medium-sized potatoes)
1 tbsp Dijon mustard
2 tbsp oil
1½ tsp paprika
½ tsp cumin
½ tsp garlic powder
½ tsp salt


Preparation


Peel potatoes and slice into wedges. If you're not partial to wedges, you can cut them into cubes instead.  You can even use small new potatoes and cut them in half. It doesn't matter that much. But if you're not using new potatoes, you should definitely peel the potatoes. Place cut potatoes into a large bowl.


Heat oven to 425°F. Spray a shallow baking dish with cooking spray to prevent sticking. While the oven is heating, add all other ingredients to the bowl of potatoes and toss to coat well. Make sure all potatoes are coated, then place in baking dish. Potatoes that are in a single or very thin layer will cook faster and more evenly than a thicker layer.


Bake for 25 minutes, then turn and bake for 20 minutes more. At this point, check your potatoes. A fork should slide into the largest part of the biggest potato wedge with ease. If it doesn't, return your potatoes to the oven for another 10 minutes. Keep checking until the potatoes are cooked throughout. the longer they bake, the crispier they get.


Serve immediately.


As an alternative to baking, you can pan fry your potatoes. Do this only for smaller portions, as larger portions will take forever in a skillet.

Yeast Breads: Hamburger Buns

Even people who make their own bread have a tendency to buy hamburger or hot dog buns. Some have this idea that they're difficult to make, but they're really not. You can form hamburger or hot dog buns from any basic bread dough. This one is made with white bread, but you can make buns from rye dough, whole wheat dough, or even sourdough.


Ingredients


1 recipe for Basic White Bread
2 tbsp water
1 egg, slightly beaten
1 tbsp water


Preparation


Unlike recipes such as Garlic Parmesan Breadsticks or Slashed Dinner Rolls, you'll notice this one has an extra 2 tbsp of water. This is added to the recipe for Basic White Bread to make the dough just a little bit stickier. The extra water helps the hamburger buns spread out instead of directly up, giving you a bun that is a little wider but not as high.


Make the Basic White Bread according to the recipe directions up until after the first rise. Make sure you added the extra water to recipe. Punch down the dough and divide into 8 portions for larger buns, 12 portions for smaller buns. If you're making sliders, you'll want to make the buns even smaller still. Shape each portion into smooth balls and flatten. You'll want to flatten them until they're about ½-inch thick. Not thinner than that, but not too much thicker either. If you're making hot dog buns, you would shape them into longer ovals, but they'd still be the same thickness.


Let the buns rise in a warm location until they're doubled in size, about 45 minutes. Once risen, combine the beaten egg and 1 tbsp of water to make an egg wash. Brush this wash over each bun.


Bake at 350°F for 20 minutes, or until the buns are golden and sound hollow when tapped. Cool completely before using for hamburgers or hot dogs.


Store baked buns in an airtight container for up to 3 days.

Drop Cookies: Nutty Date Drops

Dates  are sweet and chewy and the perfect addition to a basic cookie. If you're going to make this cookie, chop your dates before you get started. Don't try to use whole dates or you'll end up with cookies that are barely edible. Also, buy dates that have already been pitted. Trying to pit them yourself is far more trouble than it's worth. Trust me on that.


Ingredients


1 cup dates, chopped
¼ cup sugar
¼ cup water
½ cup brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
2 cups all purpose flour
½ tsp baking soda
½ tsp salt
½ cup walnuts or other nut, chopped (optional)


Preparation


Heat dates, sugar, and water over medium heat in a small saucepan. Cook until bubbling, stirring occasionally, then cook for 2-3 minutes more, until slightly thickened. Remove from heat and allow to cool, but not completely.


Heat oven to 375°F. Use an electric mixer to cream brown sugar and butter together. Add vanilla and egg and blend until smooth. Put aside the electric mixer and use a wooden spoon to add the flour, baking soda, and salt. Mix until well combined, then add the date mixture. Fold in gently, then fold in nuts, if desired.


Drop by rounded teaspoons onto prepared cookie sheets, smooth the tops of the cookies but not flattening them. Bake for 9 minutes, or until the edges are just slightly browned. Let stand on the cookie sheet for 1 minute, then cool completely on wire racks.


Store cookies in an airtight container. Or just them as they come out of the oven. That's what happens around here.

Drop Cookies: Raisin Nut Cookies

These cookies can use any nut. I prefer walnut, which is what I've used in these, but you can use cashews, almonds, pecans, or hazelnuts. Whatever you like. You'll still end up with a delicious Raisin Nut Cookie.


Ingredients


¾ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
¾ cup all purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1½ cups rolled oats
 ½ cup raisins
½ cup nuts, chopped


Preparation


Heat oven to 375°F. In a large bowl, cream together sugars, butter, vanilla, and egg using an electric mixer. Add flour, baking soda, cinnamon, and salt. Use a wooden spoon to combine the dry ingredients with the butter mixture to avoid flour splattering all over your workspace. Gently fold in rolled oats, then add the raisins and nuts.


Drop by rounded teaspoons onto prepared baking sheets. Don't flatten, but do take a moment to make sure each cookie is neat. Sometimes cookies with oats can get a bit out of sorts if they're not neat and even. Bits that stick out will burn. You don't have to be perfect, just make sure the cookies don't have bits of oats or raisins sticking out of the dough.


Bake cookies for 9 minutes. Allow cookies to cool on the pan for 1 minute, then cool completely on wire racks. Store in airtight container for up to 5 days.

Yeast Breads: Slashed Dinner Rolls

Dinner rolls are a fun thing to serve at a dinner. These ones are slashed with a bread lame. You can use a sharp knife to achieve the same effect.


Ingredients


1 recipe for Basic White Bread
1 egg, slightly beaten
1 tbsp water
sesame or poppy seeds (optional)


Preparation


Follow the directions for the Basic White Bread until you have punched down the dough for the first time. Divide the dough into 12 equal pieces. Shape each piece into a slightly oblong shape. Don't worry about getting it perfect. They'll taste great even if your shapes are a little off.  Place them on a clean baking sheet and let them rise in a warm place. They need to double in size, which will take around 45 minutes, but be patient as they may take as much as 90 minutes.


Once risen, heat your oven to 350°F. Take your bread lame (or sharp knife) and make a slash down the center of each roll. Don't go too deep. About ¼ inch is more than deep enough. Combine the egg and water to make an egg wash. Brush the wash over the rolls using a pastry brush. Sprinkle the rolls with sesame or poppy seeds, if desired. You can even use caraway seeds if you like. Or you can leave the rolls plain.


Bake for 20 minutes, until the rolls are golden in color and sound hollow when tapped. Cool on wire rack. Store in an airtight container for p to 3 days.

Cutout Cookies: Old World Sugar Cookies

Cookies are delicious. If they weren't, we wouldn't spend so much time making them. Sugar cookies are a staple of the cookie world, so this recipe is very versatile. I like to make fat, large sugar cookies which are more like cakes with lovely icing spread done in fun patterns. These, affectionately called Old World Sugar Cookies, are not hard to accomplish. This recipe makes large cookies, so you'll likely only need a single cookie per person.


Unless they're teenagers. Then they'll need 10 cookies each. Trust me.


Ingredients


1 cup butter or margarine, softened
1 cup sugar
2 tbsp milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1½ tsp baking powder
½ tsp salt
cookie icing in desired colors


Preparation


In a large bowl, cream together the butter and sugar with an electric mixer until the mixture is light and fluffy. Add the milk, vanilla, and egg and blend well. Put the electric mixer aside and use a wooden spoon to add flour, baking powder, and salt. Combine until you have a consistent dough to work with. While you can immediately use the dough, refrigerating for 30 minutes to firm up the dough is recommended.


Heat oven to 400°F. Roll out the dough, but not thinly. ¼-inch thickness is standard for these larger cookies, but you can go as large as ½-inch thickness if you like. Larger cookies will make fewer cookies, but I like the larger. Use cookie cutters to cut dough into desired shapes. The ones pictured here are 3-inch circles, but any shape will do.


Place cookies 1 inch apart on prepared baking sheets. Bake these larger cookies for 10 minutes. Allow to cool for 1 minute on the baking sheet, then cool completely on wire racks.


To decorate, use cookie icing (which you can make or buy in squeezable tubes) to draw any pattern you like. I've done basic circles, then used a toothpick to draw the circles into different patterns. You can do any pattern you like.


Allow icing to harden before serving. This recipe makes about 12 larger cookies.

Snacks & Appetizers: Tortilla Pockets

Ah, that moment when suddenly 15 teenagers are heading to your house. They're all coming, they're all hungry, and you haven't exactly been to the grocery store because you didn't know they were coming on a Wednesday night. Oh, make that 17 teenagers. What fun.


You need something to feed them, and you need it now. Time to glance in the pantry. Do you have leftover soft tortilla? Probably, especially if you mad fajitas recently. How about an egg? Definitely. And cheese? Peppers? Pizza sauce? Some meat, spinach, or anything else? Of course you do. We all do. That's really all you need to create Tortilla Pockets.


Ingredients


soft round tortillas (sometimes called wraps)
1 egg, slightly beaten
assortment of pizza-type toppings


Preparation


You'll have to move fast. Those teenagers are already in the living room. Grab the tortillas and use a pizza cutter to cut them exactly in half, so you have 2 half circles for each tortilla. That's already a good start.


Now you need to form pockets you can stuff. Roll the tortilla into a cone shape, making sure the bottom of the cone comes together. It won't be perfect, but it doesn't need to be since you'll be squishing the bottom of the cone anyway. Notice where the cone overlaps itself. Open up the overlap and brush a little egg between the flaps. Press closed gently, being careful to keep the cone open. You haven't stuffed it yet, so you don't want the entire thing sealed. While you're at it, pinch the bottom of the cone closed. Pinch hard, but don't break through the tortilla. Now you have a pocket that won't leak at the bottom.


Fill this pocket with a variety of ingredients. Think of it like a pizza, but stuffed and made from tortillas. Add some cheese, maybe some sauce, and whatever else you like. Pepperoni, peppers, spinach, even leftover hot dogs that have been quickly pan fried are delicious in these. You can substitute the sauce for mayonnaise, garlic herb spread, or ranch dressing if you like. Anything goes, so get creative.


To seal the pocket, brush a little egg on the open edge and pinch together. Again, pinch hard. Really hard, but don't go through the tortilla or you'll have a leaky pocket. Once sealed, you have to fry it up. You can deep fry these if you like, cooking until they are golden brown, or you can pan fry them. I'm not a big fan of deep frying because of the messy cleanup, so I prefer to pan fry. Heat a little oil in a pan over medium heat, add your pockets, and fry 2 to 3 minutes on each side, or until golden brown.


Remove from pan, drain on a rack for 1 minute, and serve immediately. Consider serving a dipping sauce like marinara or ranch to compliment the Tortilla Pockets.


This recipe makes as many pockets as you have ingredients for. If you've got a houseful of teenagers, just keep making them. They'll eat them.

Yeast Breads: Cinnamon Swirl Bread

I like cinnamon. I like yeast breads. So it makes sense that they would go together. But when I'm craving this pairing, I don't always want to get fussy enough to make sticky buns. So instead I make a delicious Cinnamon Swirl Bread. This is an easy recipe to pull off, taking barely more effort than loaf of Basic White Bread. It is, in fact, the same recipe.


Ingredients


1 recipe for Basic White Bread
2 tbsp melted butter
¼ cup sugar
1 tsp cinnamon


Preparation


Start the Basic White Bread according to the recipe. After the first rise, stop. Instead of immediately shaping your loaf, roll out your dough so that it is a roughly 8x14-inch rectangle. Don't get too fussy. It doesn't have to be an exact rectangle and if it's a little larger or smaller it's not a big deal. Just roll it out.


Spread the butter on your dough with a pastry brush. Don't touch the edges or you won't be able to seal your loaf. Try staying a half inch from the edges at all times. Sprinkle the butter with the sugar, using the entire amount. Don't skimp on the sugar.


Now you have to roll it up. You can do this in two ways. The simplest way is to simply roll it up so that it fits in your pan, starting on the 8-inch side. You'll get the "cinnamon bun" effect, except in a loaf. Seal the ends and the seam and place it in a pan, seam side down. Done. Just make sure you've prepared your pan with a little cooking spray so it doesn't stick.


The picture here, however, is a slightly fancier technique, though still easy enough. Start with the 8-inch side, but only roll it up halfway. Then roll up the other 8-inch side until it touches the first roll. Now you have to seal up the loaf. Pinch the ends so sugar doesn't escape. You'll also want to pinch the center seam together. Place it in the loaf pan swirls up if you want it like the picture. Swirls down if you want it upside down. It doesn't really matter.


Place the loaf in a warm place to rise. It needs to double in size, so be patient. An hour usually does it, but you might need a little longer. When you're ready, heat the over to 375°F. Brush the loaf with an egg wash (one egg and 1 tbsp water), covering all exposed dough.


Bake for 25 to 30 minutes. Cool 10 minutes in the pan, then turn out onto wire rack. Because of the butter and sugar inside this loaf, you should wait for it to cool completely before you slice it. You don't want the sugar sliding out. When you do slice it, use an electric knife. Your bread will thank you for it.


This will make 1 loaf. Store in an airtight container for up to 3 days. Or until someone realizes you made Cinnamon Swirl Bread and eats it all on you.

Pasta: Rotini Casserole

Everybody love mac & cheese, but sometimes we want something a little more. This rotini casserole with please kids and adults alike. And it's easy to make. You an use any size casserole dish as long as all the rotini fits inside. You can also use any pasta. Try linguine, penne, or spaghetti for a different take on this fun dish.


Rotini Casserole lends itself to easy customization. You can add crumbled bacon, sliced chicken, or even vegetables if you like. Change up the sauce by using pizza sauce or even a cream sauce. There are no limits. Get creative with this basic recipe.


Ingredients


1 bag rotini
2 cups old cheddar cheese, shredded
½ cup parmesan cheese, shredded
½ tsp paprika
1 tsp dried mustard
1 tsp garlic powder
1 cup tomato sauce
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tbsp dried parsley


Preparation


Heat oven to 350°F. Cook rotini according to package directions. Drain and return to pot. Add old cheddar cheese, parmesan cheese, paprika, dried mustard, garlic powder, and tomato sauce. Stir gently until everything is well combined.


Coat your chosen casserole dish with oil, very lightly, or use a nonstick cooking spray. Pour the rotini mixture into the casserole dish and spread evenly. Top with cheddar cheese and mozzarella cheese. Sprinkle parsley over entire casserole. Bake for 30 minutes or until cheese is fully melted. Serve hot.


This recipe will serve 4 to 6 people, depending on how hungry everyone is.

Drop Cookies: Brown Sugar Puffs

Sometimes we just want a simple and buttery cookie that lacks fuss and tastes great. Brown Sugar Puffs are those cookies. They take no time at all, require no special tools, and will please even the pickiest cookie critic. And, even better, they can be made with the staples already in your pantry.


Ingredients


½ cup firmly packed brown sugar
½ butter or margarine, softened
½ tsp vanilla
1 egg
1⅛ cup all purpose flour


Preparation


Heat the oven to 350°F. In a medium-sized bowl, beat butter and brown sugar until light and fluffy. Use and electric mixer for this. Add the vanilla and the egg and blend well. Put the electric mixer aside and, using a wooden spoon or your hands, add the flour and combine until all ingredients are fully incorporated. Dough should be soft and slightly sticky.


Drop dough by rounded teaspoons onto a prepared cookie sheet, keeping them 2 inches apart. Do not flatten. These are puffs, so they're meant to stand a little tall. They'll spread just a little anyway.


Bake for 10-12 minutes, or until they are lightly browned. Cool on the cookie sheet for 1 minute, then cool fully on wire racks. Store in airtight container so they stay soft and chewy.


This recipe makes 12 to 18 cookies, depending on the size of the cookie you make. Remember to cook larger cookies for a little longer, smaller cookies for a minute less.

Pizza: Basic Pizza Crust

Pizza is the best of everything. It's yeast bread, which is my favorite thing in the world, and it's cheese, which is my second thing in the world. It's saucy, which is awesome, and it can be spicy, which is double awesome. Pizza can be anything you like. And making it at home is satisfying and delicious.


The secret to a great pizza is in the crust. It should be light and airy and have a gentle crisp to it. You can make it thin or thick, crimp the edges so it has a defined crust around the edge or keep it flat so you can take toppings all the way to the edge. It's really up to you.


While you can use a regular bread dough to make pizza, it's not recommended. There is a difference in the dough, so use a pizza recipe like the one below. Also, a note on yeast. I don't use traditional yeast. I hate dissolving it. You can use a bread machine yeast (even if you don't use a bread machine), a quick-rise yeast, or even a pizza yeast. They make pizza yeast now. I like it.


I also like precooking my crusts. I call it flashing, and it sets the crust just enough to make it really easy to make pizzas quickly if you're serving a large crowd. It's also handy for freezing crusts to use at a later date. Because I love flashing my crusts so much, it will be included in the recipe below.


Ingredients


1¼ tsp pizza yeast
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp garlic powder
1 tsp oregano
3 tbsp olive oil
1 cup warm water

Preparation


If you're using a bread maker, just toss everything in, select the dough cycle, and walk away until the bread maker is done. If you're doing it by hand, you'll have to mix and knead with your own two hands. The results will be the same, so use a bread machine if you have it, or do it by hand if you don't. Mix until you have a smooth ball of soft dough. Allow to rise until doubled in size, about 60 minutes. It may take as long as 90 minutes depending on temperature and humidity.


Pizza dough typically only rises once, so when it's ready, you'll be making pizza. Punch down the dough until most of the air bubbles have been eliminated. Preheat the oven to 350°F so you'll be able to flash your crust. Use a pizza stone for this step; you'll want the pizza stone to heat in the oven so it's piping hot when the crust hits the stone. Alternatively, you may use a pizza cooker. These are small appliances with cast iron that preheat, so they're very like pizza stones. Either way, you'll want a hot surface to flash your crusts.


Now you'll shape your crusts. Do this with your hands and not a roller. Using a roller will drive out all the air bubbles, and you don't want that. Pizza crust doesn't rise a second time, so you want some of those air bubbles to remain, so use your hands and be gentle. Stretch and press your dough until it is the size and thickness you want. You can divide the dough to make 2 or even 4 smaller pizzas if you like. You can make a thicker, pan crust. You can roll it out until it is paper thin. With a basic crust, this is up to you. When you first start making your own pizza crust, roll them out semi-thin. You can adjust this to your own preferences in later batches.


Once shaped, you have to flash your crusts for 5 minutes. You can do this by using a pizza peel to slid them into the pizza stone. Coat the pizza peel in flour or cornmeal to prevent sticking if needed. If you want a crisp and professional crust, try brushing the pizza stone with a little garlic butter, maybe even garlic butter with parmesan, right before you add the crust. You won't be disappointed, I promise.


Allow the crust to bake for 5 minutes. It's not cooked, obviously, but it is flashed. Remove and repeat with any remaining crusts.


Once you have flashed all your crusts, you can start to make your pizzas. Increase the oven temperature to 425°F. Add your sauce and toppings. Topping are up to you. We usually have cheese and pepperoni, because I have kids. But we also do margarita and red pepper-pepperoni when my mother or sister are around. Don't be afraid to throw a few dried herb on top of your cheeses. It will be delicious.


Bake your pizzas for 10 to 15 minutes, depending on how dark you like them. They are cooked after about 8 minutes because you previously flashed the crusts, so anything beyond that is personal preference.


Allow to cool for 3 minutes before cutting so the cheese has time to set, then enjoy.

Yeast Breads: Garlic Parmesan Breadsticks

Have you ever been to Olive Garden? Did you fall in love with the breadsticks? They're objectively delicious, but most of us can't run to Olive Garden every day to grab a bunch of breadsticks. But we can make them at home with ease. They're not difficult and they're perfect to serve with most meals. Start with a very basic bread dough and turn it into something special for your next meal.


Ingredients


1 recipe for Basic White Bread
1 egg
1 tbsp cool water
3 tbsp butter, softened
2 tsp garlic powder
2 tsp parmesan cheese


Preparation


Start the Basic White Bread according to recipe directions. After the first rise, punch down dough and divide into 12 equal pieces. Shape each one into breadstick, about 8 inches long. Arrange on prepared baking sheet at least 1 inch apart and place in a warm place to rise. They need to double in size. This will typically take about 30 minutes because they're smaller than an entire loaf, but it might take as much as 60 minutes. Be patient.


Once the breadsticks have risen, heat the oven to 350°F. While the oven is warming, combine egg and cool water to create an egg wash. You only have to lightly beat the egg. Brush the wash over each breadstick, ensuring that all exposed dough is covered. Bake breadsticks for 18 minutes, until the tops are golden brown.


While the breadsticks are baking, combine the butter, garlic powder, and parmesan cheese. Blend well and thoroughly. When the breadsticks are cooked, immediately brush each breadstick with the butter mixture. Butter will melt, coating the breadsticks with garlic and parmesan.


Serve warm. Or not. They're delicious either way. This recipe makes 12 breadsticks. They make a great addition to kids' lunches, especially if you have picky kids.

Easy Side Dishes: Parmesan Risotto

Risotto is one of those things that shows up in high end restaurants with great frequency. It sounds complicated, but it's relatively easy to make at home. The trick to risotto is to pay attention. You have to stir it, and you have to add liquid when the rice needs more.


The type of rice also matters. Though technically you can make risotto with any rice you like, medium-grained rice like Arborio work best. Shorter grains lead to a creamier risotto and longer grains give you a firmer risotto, so it's all about preference.


Risotto lends itself to experimentation. Try different cheeses, add different proteins, or really add anything you like. Risotto is one of those things that is never wrong as long as you like the flavors you've added. In this version, I've used parmesan and peas to create a light and creamy flavor.


Ingredients


4 cups chicken broth
3 tbsp. butter
¾ cup onion, finely chopped
1½ cups Arborio or other medium-grain rice
½ cup warm water
1 cup cooked chicken, chopped
1 cup peas, frozen
½ parmesan cheese, grated
½ tsp salt
¼ tsp black pepper
3 more tbsp butter


Preparation


When making risotto, you need warm broth. Place the broth in a medium saucepan and simmer. Cover and keep it simmering over low heat so it's hot when you need it. And you will need it. Frequently.


In a large saucepan, melt the butter over medium heat. Add the onion and sauté, but only until the onion is translucent. A little browning is okay, but not too much. Add dry rice to the pan and toss to coat in onion and butter. Add the water and stir constantly until the water is almost completely absorbed, about 2 or 3 minutes.


Start adding chicken broth to the risotto, ¼ cup at a time. Use a ladle so you don't add too much. Keep stirring, allowing each addition of the broth to be absorbed before adding more. Don't overwhelm the rice with liquid, and keep stirring. Stirring helps break down the rice, giving the risotto a creamy texture.


Continue this process for about 20 minutes, or until the rice is tender and no longer crunchy. Add chicken and peas, stir for another minute, then remove from heat. Add cheese, salt, and pepper and stir again. Add the final 3 tbsp of butter and stir until fully incorporated.


Transfer risotto to a serving bowl and serve immediately.