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From King Arthur; I haven’t tried it yet but want to. Fruits of the Earth Cheesecake This creamy cheesecake features an incredibly simple, four-ingredient filling. But it’s really the crust, the pan it’s baked in, and the topping that make it stand out (and make it outstanding!) First of all, the crust. “Give me great-tasting whole grains” is the call heard throughout the land these days, and why not? We could all use more fiber and natural vitamins and minerals …

From the King Arthur Flour Company, as part of a recipe for Blueberry Cream Pie that calls for things we don’t use (like marshmallow fluff), but I think the crust looks intriguing, if a bit labor-intensive. Crust 1 1/3 cups old-fashioned or quick rolled oats (not instant oatmeal) 1 cup diced pecans or walnuts 6 tablespoons butter, melted 1/3 cup brown sugar 1/4 teaspoon salt To make the crust: Preheat the oven to 350°F. Spread the oats in a shallow …

A Whole Foods recipe that I’d like to try. Tropical Brownies This favorite American dessert fuses deliciously with tropical hints of chewy mango, crystallized ginger and crunchy macadamia nuts. Super chocolaty with a touch of cardamom, these moist treats should be allowed to firm up for 10 to 20 minutes before serving. Makes 16 brownies * 1 stick plus 2 TB unsalted organic butter * 1 cup organic unbleached sugar * 3/4 cup plus 2 TB organic unsweetened cocoa powder …

From the back of the can of Muir Glen Fire Roasted Diced Tomatoes With Medium Green Chilies. We’ve been making this recipe for years, and realized that we’d be miserable if they ever replaced the recipe with something else. So here it is. Fire-Roasted Salsa Here’s our favorite zesty salsa recipe! It’s best if allowed to chill for 3 to 4 hours before serving to blend the flavors. 2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes with Green Chiles, Undrained …

From American Classics, page 312. Thick and Chewy Chocolate Chip Cookies Makes about 18 large cookies These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra yolk to keep their texture soft. These cookies are best served warm from the oven, but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the cookie sheet. …

From the 5/2005 Everyday Food magazine, page 114. Makes 20, prep time 20 minutes, total time 1 hour. 1.5 cups all-purpose flour, sifted and leveled 1 t baking soda 1 t salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup packed light-brown sugar 3/4 cup granulated sugar 2 large eggs 1 t vanilla 2.5 cups rolled oats 2 cups raisins 1 cup sweetened shredded coconut 1. Preheat oven to 350. In a medium bowl, whisk together flour, baking …

Also from allrecipes.com; I need to try it when we have excess power for running the crockpot all day. Slow Cooker Adobo Chicken An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice. Prep Time: approx. 30 Minutes. Cook Time: approx. 8 Hours . Ready in: approx. 8 Hours 30 Minutes. Makes 4 servings. Submitted by Adrienne Lapp 1 small sweet onion, sliced 8 cloves garlic, …

Peter really liked this. I need to remember to make it more often. From allrecipes.com. This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice. Prep Time: approx. 20 Minutes. Cook Time: approx. 40 …

Theodore really likes these made with beets, because they turn the tops purple (they don’t affect the rest of the muffin). We very specifically don’t tell him what’s in them, though; that would be a big mistake that would lead to him not eating any more. He’s THAT convinced that he doesn’t like anything healthy, you see. 🙂 Banana cupcakes (from Kathy, at YAAPS) makes 12 2/3 cup sugar 1/4 cup oil 3 ripe bananas, mashed 1 cup grated *something* …

From Cooking Light by way of YAAPS, quite tasty. Original poster’s comments: I used mini penne, fresh mozzarella is a must (the hard dry block just won’t cut it, you need the moz. packed in water, I diced up half a container of wet moz), and I used freshly grated Romano cheese. Oh, and I added Lawry’s seasoned salt instead of table salt. It was SO good, and made a huge honking bowl of pasta. It points out to 8 …