I have quite a few fresh basil plants always growing,
so decided to try it in my traditional hot artichoke dip recipe
(instead of spinach) and we love it...

Yield: 6-8 Servings
Prep: 10 Mins.
Bake: 25 Mins.


8 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon granulated garlic
2/3 cup shredded parmesan cheese (not grated)
1/2 cup shredded mozzarella cheese
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly-ground pepper
1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times
2 tablespoons freshly chopped basil


Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.

Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!


The ultimate butter cookie with a sweet treat of
raspberry flavor in its center and the added crunch of finely diced almonds...

Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins


1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)


In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.

Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.

Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).

Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.

Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.

Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand.  Bake for 8 minutes.  Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.

Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool.  Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!


Best compliment ever, the hubs said,
"This is the best apple pie I've ever had,
I need to go back to Fred Meyer and get more apples!"...

Servings: (8)
Prep: 20 Mins.
Bake: 1 Hr.


7 medium apples 
    (I used Kroger, aka Fred Meyer Brand), peeled, cored and cut into 1/8-1/4" slices=about 5 cups sliced
1/4 cup packed dark brown sugar
1-1/2 tsp apple pie spice
1 tsp lemon juice
1 TB all-purpose flour

1 cup all-purpose flour
1/2 cup old fashion oats (not quick cooking)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup melted, salted butter, slightly cooled
1 large egg, beaten


Preheat oven to 350F. Set a 10" glass pie plate aside.

Add all filling ingredients to a medium bowl, toss to combine and set aside to allow them to meld for 10 minutes; toss occasionally.

In the meantime, add all the topping ingredients to a small bowl; mix to combine (it will be paste-like in appearance).

Pour filling mixture into the pie plate, and press slightly to evenly distribute.  Add the topping using a fork to evenly distribute and cover apple filling mixture.

Bake in preheated oven for 1 hour, turning half way for even baking.  

Let hot pie cool, uncovered, on baking rack for 4 hours before serving to allow filling to fully set. 

Serve with French vanilla ice cream. 

Store any leftovers covered in refrigerator. ~ Enjoy!


Tip: To reheat at room temp, microwave for 30 seconds; from frig it takes about 50 seconds!


Such comfort on a rainy day...been our favorite for years...
Servings: (8)
Prep: 15 Mins.
Cook: 30 Mins.


1 lb. lean ground moose, venison, or beef
1 small yellow onion, chopped
1 medium carrot, scrubbed and grated
2 TB dry taco seasoning
1/2 TB chili powder
1 TB dry ranch seasoning
1 14.5-oz. can diced Mexican tomatoes, do not drain
1 14.5-oz. can chili beans, drained and rinsed
1 14.5-oz. can black beans, drained and rinsed
1 15-oz. can tomato sauce
4 cups water
1 tsp freshly squeezed lime juice
1 2.25-oz. can sliced black olives, drained (optional)
1 cup frozen corn kernels
1/2-1 TB diced jarred pickled jalapeños, depending on your desired spiciness

--Shredded sharp cheddar cheese
--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)
--Tortilla chips


In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy! 


A cake you will probably want to prepare 'yearly' when
rhubarb and strawberries
 are in season
that your family is bound to love...

Prep: 25 Mins.
Bake: 65 to 70 Mins.
Yields: (1) Bundt Cake| 12-16 Servings


3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt

1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)


Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)


Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry).  Prepare bundt pan by spraying it generously with baking spray; set aside.

In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy.  Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).

Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.

Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.

Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.

Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes.  Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.


Meanwhile, prepare frosting:

In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!

Sandra’s Homemade Salsa Verde

Excellent as a dip with tortilla chips,
with tacos, enchiladas, or over eggs for breakfast, etc...

Yield: 2 ½ cups salsa


1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed, (depending on your desired spiciness)
½ cup chopped white onion
¼ cup packed fresh cilantro leaves
1 to 2 medium limes, juiced, to taste
½ to 1 teaspoon salt, to taste

Optional: 1 to 2 diced avocados, for creamy avocado salsa verde


Preheat the broiler with a rack about 4 inches below the heat source.

Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.

Optional: If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados.


My best recipe for this dip without a lot of frills
to let the artichoke and spinach flavors shine through...
Yield: 6-8 Servings
Prep: 10 Mins.
Bake: 25 Mins.


8 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, grated
2/3 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly-ground pepper
1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times
6 oz. frozen spinach, thawed, then squeezed to drain excess liquid, and chopped finer


Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and spinach.

Spread mixture into prepared baking dish. Bake in preheated oven for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

Sandra’s Chilled Oolong-Citrus Tea

The perfect blend of flavors
without being overly sweet...
Yield: 7 cups
Prep: 5 Mins.
Steep: 1 Hr.
Chill: 1Hr.


  • 7 cups filtered water, divided

  • 3 Oolong tea bags

  • 2 lemons, juiced and strained

  • 2 TB orange juice, strained of pulp

  • 3 Tablespoons of Agave

  1. Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add tea bags. Let the tea steep for 1 hour. When finished brewing, squeeze, then toss the tea bags.

  2. Meanwhile, juice your lemons and strain the seeds and pulp. Strain the orange juice.

  3. Once the tea is brewed, mix with 3 cups of remaining cold water in a pitcher. Add lemon and orange juice, and Agave, then stir. Do a taste test and add more Agave if needed.

  4. Chill, covered, for 1 hour to let flavors meld, then serve (over ice, or not). ~ Enjoy!

Sandra's Herb Dipping Oil/Sauce (for Homemade Bread)

A delicious appetizer for your guests
 pre-dinner with warm bread right out of the oven for dipping,
along with a nice glass of wine...
Yield: 1 cup
Prep: 5 Mins.
Let Stand: 2 Hrs.

Serve with:
Sandra's No-Knead Rosemary-Agave Bread(in a Cast Iron Skillet)
Click here for recipe!!

1/2 cup Mazola oil
1 teaspoon granulated garlic
1/2 TB dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly squeezed lemon juice
1 TB grated Parmesan cheese


Place all ingredients into a 1/2-pint Mason glass mason jar, cover with lid and ring. Shake vigorously, then set aside for a minimum of 2 hours at room temperature for flavors to meld.

Shake before serving with your favorite, warm homemade bread. ~ Enjoy!


A 10" cast iron skillet is a must to provide this most-excellent bread
with the perfect crust it so deserves. It's an easy recipe
that you'll be making time and time again...

Yield: 1 Loaf - (12 Servings)
Made with my fresh Rosemary
(this is one of three plants...all are hearty
and doing absolutely fabulous!
Prep: 15 Mins.
Rise: 1 Hr.
Bake: 35 Mins.


2 cups lukewarm water
2-1/4 teaspoons active dry yeast (not rapid or instant)
1 TB agave
4-1/3 cups all-purpose flour
1/2 teaspoon kosher salt, plus more to sprinkle on top
Mazola oil
1 TB chopped fresh rosemary, divided


Oil a seasoned 10" cast iron skillet on inside bottom and sides; set aside.

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

In a large bowl, add 2 cups flour and mix with 1/2 TB kosher salt and 1/2 TB rosemary (reserving 1/2 TB for top) using a wooden spoon.  Add the proofing mixture and stir to combine. Add the remaining 2-1/3 cups flour and stir to incorporate.

Use Mazola oil to coat clean hands. Pick up dough ball and form into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet. Brush top of dough ball lightly with Mazola oil. Sprinkle with kosher salt and the reserved 1/2 TB of chopped rosemary, pressing lightly to adhere toppings.

Cover with plastic wrap (sprayed with oil on the underside), and let proof in a draft-free and warm environment for 1 hour, or doubled in size.

Meanwhile, when there are 10 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 35 minutes, turning half way.  Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!

Tip: When cleaning bread bowls and utensils used in preparing bread dough, soak them in hot water for 10 minutes beforehand. Do not use your kitchen brush, sponge or dishcloth; it will ruin them. Instead, use your fingers to do so. First, pour out hot water, then loosen the dough using your fingers and warm water. Then clean them with soapy water as usual.

Click title for recipe!!


This quick and easy French Onion Soup
is loaded with caramelized onions in an aromatic beef broth,
then topped with rye croutons and melty gooey cheese…

Servings: (4)
Prep: 5 Mins
Cook: 50 Mins
Broil: 1-2 Mins


3 medium yellow onions, sliced thin lengthwise into 1/8” strips
3 tablespoons salted butter
½ teaspoon agave
2 teaspoons dried thyme leaves (not ground)
1 large dry bay leaf
1/2 cup red wine (I used Pinot Noir)
2 tablespoons all-purpose flour
4 cups low-sodium beef broth
1 teaspoon Worcestershire
½ teaspoon freshly ground pepper

--4 slices toasted rye bread croutons (make in toaster, then cut into 1” cubes)
--8 slices Swiss cheese


In a large pot melt butter, and add onions, agave, thyme leaves, and bay leaf. Cook over medium high heat while stirring often, for about 40 minutes until onions are amber in color and caramelized.

Add red wine and stir, breaking up any browned bits on the bottom of pan. Cook to let liquid reduce to half the amount, about 1 minute. Sprinkle with flour, stirring to coat.

Pour in beef broth, Worcestershire and pepper. Bring to a boil, then reduce heat and let simmer for 5 minutes. Discard bay leaf.

Meanwhile turn your oven on to broil, placing top rack 6” under broiler element.

Place four oven-safe bowls on a foil lined baking sheet. Ladle soup into bowls, divide the prepared rye croutons among the bowls, and top each bowl with two slices of Swiss cheese. Carefully place in preheated oven and broil until cheese is melted and bubbly, about 1-2 minutes (watch closely).

Use caution when serving, as the bowls will be very hot. ~ Enjoy!


A comforting, hearty and tasty soup filled with brightly contrasting flavors
sure to have you and your family/friends going back for seconds...
Serves: 10 to 12
Prep: 15 Mins.
Cook: 30 Mins.


1 lb. Smoked Kielbasa, sliced into 1/4" medallions
2 TB Mazola oil
1/2 white onion, diced
1/2 red bell pepper, diced
2 carrots, scrubbed and sliced into 1/2" rounds
2 stalks celery, diced
2 medium sweet potatoes, peeled and cut into 1" thick cubes
1 pkg. shredded cabbage
3 garlic cloves, minced
1 TB Italian herb seasoning blend
1/2 tsp ground/dry mustard
1/2 tsp smoked paprika

10 cups low-sodium beef broth
1 (14.5 oz can) Italian diced tomatoes, undrained
3 TB ketchup
1 tsp agave
1 TB Worcestershire
1 TB fresh lemon juice

Finish (off heat):
2 TB red wine vinegar
1 TB cold butter

--For Serving:
Pre-cooked hot steamed rice

Fresh basil, julienned


Place a large stockpot over medium-high heat with 2 TB oil, add the sausage and sauté until browned.  Add the remaining 'sauté' ingredients in order listed, stirring with each addition, and sauté all for a total of 10 minutes.

Add all the 'broth' ingredients in order listed to the stockpot; stir to combine.

Bring to a boil, reduce heat to medium-low and simmer, covered, for 15 minutes, or until carrots and sweet potatoes are tender.

Remove stockpot from heat, uncover, and add the 'finishing' ingredients, stirring until cold butter is incorporated.

To serve, place hot rice in a mound in the middle of each serving bowl, ladle soup around the rice, and top with freshly julienned basil. ~ Enjoy!


The easiest, albeit most satisfying, side dish
that will be on your meal menu rotation, I’m sure...
Servings: 8
Prep: 10 Mins
Bake: 1 Hr 20 Mins
Let Stand: 15 Mins


  • 2 lb. Yellow potatoes (about 5 medium), peeled and sliced 1/8” thin

  • 1 ¾ c. shredded Mexican-blend cheese, divided

  • 1 jar Alfredo Sauce (15.45 oz.)...[I used Bertolli]

  • ½ c. chopped red onion

  • 1/2 c. 2% milk

  • 1/4 tsp. cayenne

  • 1/8 tsp. freshly ground nutmeg

  • 1 tsp Johnny’s Seasoning

  • 1 tsp Old Bay Seasoning

Heat oven to 350F. Coat a 9x13” glass baking dish with canola spray.
Peel and thinly slice potatoes using a mandoline or knife to 1/8.” Reserve 1/2 cup cheese. Mix potato slices with remaining ingredients in large bowl. Spoon into prepared baking dish. Cover, layered with parchment paper, then foil; bake 1 hour.
Remove parchment paper and foil from baking dish; sprinkle with reserved 1/2 cup of cheese. Bake 20 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes before serving. ~ Enjoy!


Sandra's Chocolate Glazed Baby Banana-Wheat Donuts

The most addicting, ever!
As with most cake-like donuts, they should be eaten
the same day they are made for the best results and flavor...

Yield: (Appx. 24 Baby Donuts)
Prep: 10 Mins.
Bake: 10-12 Mins. per batch


Special equipment: 2 Mini Donut Tins (12/batch for a total of 24 baby donuts)

1 large egg, beaten
1-1/2 cup milk
2 tablespoons vegetable oil
1 ripe banana, mashed
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
2 teaspoons double-acting baking powder (or regular)


Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini donut tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent baby donuts from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil, mashed banana and vanilla extract, mix with hand mixer to combine. Add in remaining batter ingredients; and using a wooden spoon mix just until combined (do not over mix). Pour batter into a large Ziploc bag, snip one corner, then fill each cup in mini donut tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Carefully flip hot donuts over to cool. 

Meanwhile, prepare the chocolate glaze below:

Chocolate Glaze

1-1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip donuts in chocolate glaze then let rest to harden. Leave donuts uncovered to prevent condensation.

Donuts are best served the day they’re made.  They also freeze just fine! ~ Enjoy!


Outside of apple pies, I also sprinkle, to taste, to stir into fruit/berry smoothies,
coffee cake, muffins, cupcakes, donuts, cookies, granola,
hot cereals and oatmeal, parfaits, fruit/berry pies, cobblers-crisps-buckles,
waffles, pancakes, French toast, rice and bread puddings,
sweet/quick breads, cakes, hot toddies,etc.:
an all-purpose seasoning for your sweeter-type desserts
and/or breakfast dishes...

Yield: 1/2 cup
Prep: 5 Mins.


4 TB ground cinnamon
1 TB ground nutmeg (preferably freshly graded using a rasp)
1 TB ground cardamom
1/4 tsp + 1/8 tsp ground ginger
1/4 tsp + 1/8 tsp ground allspice


In a small bowl, whisk all ingredients until well combined. Store in an airtight container.

Make label on jar to state to use in apple pie (by size): 2 tsp per 10" pie, or 1 tsp per 9" pie. ~ Enjoy!


Serve with toast points as an appetizer,
over toasted baguette slices as bruschetta,
or atop breakfast casseroles, hot pizzas,
or serve as a dip with tortilla chips...

Yields: 2 cups
Prep: 15 Mins.


1 medium roma tomato, sliced, de-seeded and finely diced
1 (14.5 oz. can) diced tomatoes, drained, and finely chopped
1 handful fresh basil leaves, julienned
1/4 cup finely diced red onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/8 teaspoon agave
1 tablespoon freshly-squeezed lemon juice
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil


Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S APPLE PIE SPICE BLEND (soooo many uses)...

The perfect combination I use in all my apple recipes.
Also, tea or oatmeal addition, desserts, etc...

Yield: 1/2 cup
Prep: 5 Mins.


12 teaspoons ground cinnamon
3 teaspoons freshly ground nutmeg
3 teaspoons cardamom
3/4 teaspoons ground ginger
1/4 + 1/8 teaspoon allspice

Combine all dry ingredients, mix and store in a 1/2-cup mini mason jar, label, store in a dark place, then enjoy!

I use this in my homemade pies, oatmeal, apple bread, apple pies, cookies, teas, cocktails, homemade ice cream, and everything apple!

Note: I use organic spices, so have toned down the amounts because organic spices are fresher, therefore stronger; adjust to your liking folks. ~ Enjoy!


The ultimate and most addicting bars ever,
and it's a quick and easy recipe...
Yield: 3 Doz.

Prep:30 Mins.
Bake:28 to 30 Mins.


1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 stick (1/2-cup) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt

Middle Layer
1 cup (6 oz.) milk chocolate chips

2 whole large eggs, beaten
1 tsp vanilla extract
2 TB all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1-1/2 cups sweetened coconut


Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!


The most delicious and decadent dessert, as is...
or with or without any type of topping...

Yield: (One 11" Tart) - Serves: 8-10
Prep: 20 Mins.
Bake: 20 Mins.
--Cool:  2 Hrs. at room temperature
--Refrigerate: Overnight


Nilla Wafer Crust:
2 cups finely crushed nilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
1/3 cup sifted confectioners' sugar
Pinch of salt

1 (14-oz.) can unsweetened coconut milk, chilled overnight
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
1 (14-oz.) can sweetened condensed milk
8 oz. whipped cream cheese
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice


Preheat oven to 350F.

Crust - In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners' sugar and salt.  Pour into a dark round nonstick 11x1" tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.

Filling - Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.

Bake tart, uncovered, in the preheated oven for 20 minutes.

Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.

Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  

Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!

Served, as is...

Served with a dollop of my
Strawberry-Rosemary Jam...


The easiest bread recipe I've created to date,
and it's very versatile in that you can substitute the herbs,
i.e. instead of rosemary, use thyme, fennel seeds, etc...
Yield: 1 round loaf

Prep: 10 Mins.
1st rise: 9-12 Hrs.
2nd rise: 1-1/2 Hrs.


1-1/2 cups warm water

1/2 teaspoon active/rapid dry yeast (not regular)
1 TB amber agave (or honey)

3 cups all-purpose flour
2 teaspoons dried rosemary (not ground)
1-1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

--1 TB melted butter, (to brush top while hot out of oven)


Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment.

Turn on pilot light in oven (no heat).

In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside.

In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.  Add the wet mixture  and use a wooden spoon to combine, until the dough has pulled away from the sides and is somewhat shaggy.

Cover bowl with plastic wrap that has been sprayed on its underside.

Turn off pilot light in oven (no heat or light), then place the bowl of bread into oven to rise overnight.

The next morning, after 9-12 hours, remove the bread dough proofing in oven.

Turn on pilot light in oven (no heat).

Spray hands with oil and fold dough from outside to inner side (over on itself), working around in circles about 20 times.  Spray hands again, then place the dough ball into a sprayed 10" heavy round ceramic baking dish, Dutch oven, or cast iron skillet. Cover with plastic wrap with underside sprayed, then let rise for 1-1/2 hours, once again in the oven, turning off pilot light (no heat).

15 minutes prior to last rise, remove dough from oven to finish rising on counter top, then preheat oven to 450F.

After second rise is complete (the last 15 minutes) and dough has doubled in size, remove plastic wrap. Use a sharp knife and cut and 'X' on the top 1/4" deep to control its expansion area while baking.

Bake for 30 minutes, or until the internal temp reads 190F with an instant read thermometer.

Remove dough to a wire rack, brush with melted butter, then top with clean kitchen towels to cool.  You can either serve the bread warm or at room temperature.

Store leftover bread in an airtight container for up to 3 days, or refrigerate up to 5 days. ~ Enjoy!


Tips: If you like your bread with a crispy crust this is how it is when it comes out of the oven. If you like your bread with a softer crust, place it a plastic Ziploc bag and it'll soften overnight stored on the counter top.


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