Chili Salmon by J. Massie

"This is so easy and the best way i've ever made salmon!" says Janie

1. start with fresh or fresh/frozen salmon. if it smells, don't use it. (i learned the hard way.) [Good point from Janie. Fresh fish doesn't smell, so if it smells strong - it's *no* good. Ever notice how sushi/sashimi doesn't smell? There's a reason; it's super fresh!]
2. season both sides of the salmon with salt and pepper. i used skinless.
3. brush on chili oil (or any type of marinade). cover fish with foil and place in refrigerator until you're ready to cook and serve.
4. heat the skillet first for a couple of minutes before adding a little oil. when the pan is smoking hot, place the fish on it and cook about four minutes per side.
5. garnish with green onions and cilantro.

Chunky Potato Soup by J. Markarian

Ingredients

1 stick butter

1 cup finely chopped onion

4 large potatoes or 8 small ones (peeled, diced & boiled)

1 Tbs garlic salt

1/2 Tbs pepper

6 cups hot water

3 chicken bouillon cubes

1 1/2 cups milk

1 cup half & half

1 cup cold water

1/2 cup flour

Optional (Fresh Parsley or parsley flakes) for topping

Directions

1. Melt butter in a pot large enough for the soup.
2. Saute onions until soft.
3. Add cooked potatoes, garlic salt, and pepper.
4. Dissolve chicken bouillon cubes in hot water then add to potato mixture along with milk and half & half.
5. Stir well and bring to a boil.
6. Whisk flour into cold water, then stir into potato mixture.
7. Stir constantly over med heat until soup thickens.
8. Optional: Top with fresh parsley or flakes.

Harvest Creamy Corn Choup by R. Ray

Tested & "mother approved" by E. Seaton

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped [delete for vegetarian - sub w/ another hearty veggie like zucchini]
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn (TJs has the *best* frozen sweet white corn)
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
One 32-ounce container (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

Twirly Whirly Pizza

Envision rolling up pizzas like cinnamon rolls in a pie tin. Children love making them *and* the new "twist" on pizza. Anyone 4+ could do this whole meal! Not aesthetically pleasing to look @ it, but Bella *loved* making (and eating) them!

Ingredients
14oz of pizza dough (Pillsbury pizza dough or TJs fresh wheat pizza dough -even better!)
1/4 C pizza sauce
1/2 C shredded Italian cheese (or whatever you have on hand)
1 C fresh baby spinach leaves
[Like the calzone recipe, you can add whatever you want to the inside of this pizza]

Directions - Makes 8 Rolls

1. Heat oven to 400.
2. Unroll dough from tube (or roll out if TJs)
3. Spread pizza sauce on top.
4. Sprinkle w/ 1/2 cheese and top w/ spinach leaves.
5. Roll up, starting w/ short end.
6. Cut into 8 pieces, then lay pieces falt in a greased pie tin.
   
7. Sprinkle w/ remaining cheese and bake 20-25 min (dep on oven, so watch)

[for more super fun cooking ideas for kids, go to www.parentsmag.com]

Nana's 7 Layer Cookie Bars by T. Cochrum

These are easy to make, quick & serves about 36 small bars.

Crust:
2 cups flour
2 cups Quick Oats
1 1/2 C. Packed Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 1/4 C. Butter- softened
2 Tbl Caramel Ice Cream Topping

Filling:
1 Cup or rest of jar of Caramel Topping
3 Tbl Flour
1 pkg. Chocolate Chips or Hershey Bars
3/4 Cup Chopped Pecans or Walnuts (optional)

1. Heat Oven to 350, Grease 13x9 pan
2. Combine Crust ingreadients into large bowl, mix at low speed until crumbly. Press 1/2 of the mixture into pan and bake for 10 minutes. (Save 1/2 of the mixture for topping).
3. Meanwhile, in small bowl mix Caramel Topping and 3 Tbl Flour, blend well.
4. Remove Crust from over, Sprinkle with Chocolate and Nuts, Drizzle evenley with Caramel Mixture, Sprinkle the remaining 1/2 of Crumb Mixturel.
5. Return to Oven and Bake an additional 18-22 minutes or until golden brown. Cool 1 hour or so, Refrigerate 1 hour and Cut into squares.

Ginger Bread Dots by M. Lazaro & E. Seaton

Cookies inspired by Paula Dean

• 3/4 cup packed dark brown sugar
• 1 stick butter or margarine, softened
• 2 large eggs
• 1/4 cup molasses
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt

1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
2. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
3. Preheat the oven to 350 degrees F.
4. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable.
   
5. Roll dough into Nickel-size balls, place on cookie sheet and *lightly* tap the top so that they are less round on top.
   
6. Bake for 5-6 minutes (dep on your oven). If you over cook these they will taste like coal. Side on "under-cooking" vs. over-cooking.
   
7. Transfer to wire racks to cool.
8. Frost w/ a dollop of frosting in a whirl shape (like a cupcake)

[Note: These cookies are *only* good the day-of, unless you freeze them that same day. If/when you defrost them, serve them the day-of (clearly, after they've been defrosted). =)

Frosting by E. Seaton
3 oz cream cheese
1/4 c butter
1 1/2 c confectioners sugar
1/4 tsp cinnamon

Whip together until light & easy to frost.

marshmallow crunch brownie bars by E. Seaton

Warning!
1. These are divine ... and will (a) make you the hit of any dinner party and (b) could have you gain my identical 5lbs of holiday.
2. They take at least 1 hour of prep, besides the refrigeration time.
3. They make about 50 mini-bars - serves a LOT of people. Perhaps put in two baking dishes and then freeze one for another date. They do freeze well for at least 2 weeks.

grease 9 x 13 pan

Ingredients:
4 oz unsweetened chocolate
2/3 c (1 1/3 sticks) plus 1 T unsalted butter, divided
3/4 c semi sweet choc chips
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
4 lg eggs (room temp)
2 c sugar
2 tsp vanilla

TOPPING
1 pkg mini marshmallows (10.5 oz)
1 1/2 c choc chips
1 c smooth peanut butter
1 T unsalted butter
1 1/2 c rice krispies

1. in a medium saucepan, melt chocolate butter & 3/4 c of the choc chips on medium heat.
2. stir occasionally while melting
3. set aside and cool for 5 min.
4. in a med. bowl, sift the flour, baking powder and salt. set aside
5. in a large bowl, place the eggs and whisk thoroughly. add in the sugar and vanilla
6. stir the melted ingredients into the egg mixture, mixing well.
7. stir in the sifted dry ingredients and mix well
8. pour the batter into the prepared pan and even with a spatula.
9. bake for 25-30 min. or until a cake tester comes out with moist crumbs
10. remove brownies from the over and immediately sprinkle the marshmallows over them
11. return the pan to over for 3 more min.
12. while brownies bake, place choc chips, PB and butter in a med saucepan
13. cook over low heat stir until melted.
14. remove from heat, add cereal and mix well
15. allow to cool 3 min or so.
16. spread over marshmallow layer
17. refrig until chilled before cutting.

Pumpkin Roll by E. Seaton

This "pumpkin roll" recipe is *very* similar to the one that is seasonally placed on the back label of the "pumpkin pie filling" can - HOWEVER - it is just *different* enough to make a difference and be that much *yummier*!

So great @ any Fall or Christmas event - frankly, *any* time is good for a pumpkin roll. Can you tell it's my *favorite*!?

1 cup sugar
3/4 c flour
1/2 tsp cinnamon
1tsp baking soda

mix...add 3 eggs and 2/3 c pumpkin.
mix well

filling:
1/2 c powdered sugar
1 tsp vanilla
8oz cream cheese
2T butter
mix well!

1. line jelly roll pan with "rapid release" foil (this is critical!)
   
2. spread pumpkin mixture
3. bake at 350 for 15 min
4. cool 10 min
5. while cake is warm, spread filling over and begin to roll, peeling foil free.
6. wrap tightly in Saran wrap.
7. freeze at least 3 hours
8. slice frozen!

Roasted Green Beans & Tomatoes

Ingredients
1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Directions
Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.

1. Coat beans and tomatoes with olive oil and season them with salt and pepper. [Remember it is critical that you do this *before* you put them on the baking sheet, otherwise you will really "roast" (aka grease/dirty your oven).]
2. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. [You can also do this on an in-door grill or grill-pan, just make sure you "turn" them from time/time. It'll go faster this way too.]
   
3. Serve as a side.

Browned Butter & Balsamic Tilapia by R. Ray

This meal was "edited" by E. Seaton. She made the fish (below) and then served it w/ the Roasted Beans & Tomatoes as well as a Butternut Squash Risotto.

You can serve fish w/ pasta, risotto and/or veggies (see Roasted Green Beans & Tomatoes recipe)

Ingredients:
Fish (tilapia or another mild fish)
Pasta (or if you do Risotto, edit directions below)
Salt
1 pound farfalle, bow ties
3 tablespoons extra-virgin olive oil, divided
5 slices center cut bacon, chopped
1 medium onion, chopped
2 to 3 grated garlic cloves
1 bay leaf
12 white mushrooms, thinly sliced
1 can San Marzano tomatoes
4 (6 to 8-ounce) tilapia fillets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1 (10-ounce) box frozen peas
1/4 cup mascarpone cheese
3 tablespoons butter
1/4 cup balsamic vinegar
1/2 cup basil leaves, shredded or torn

Directions

1. Heat a pot of water to a boil, salt the water and cook pasta to al dente.
2. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
3. Season the fish with salt and pepper. Dust fish with flour and shake off excess.
4. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
5. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
6. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
7. Drain pasta, toss with sauce and wilt basil into pasta.
8. Serve fish with pasta (or risotto) alongside.