Chocolate-Espresso Cheesecake

This is a slightly altered version of a cheesecake recipe in the November 2014 issue of Southern Living. It makes 12 servings.         Chocolate-Espresso Cheesecake Crust: parchment paper 6 tablespoons all-purpose flour 2 teaspoons instant espresso 1/4 teaspoon table salt 1/4 cup butter 3 ounces bittersweet chocolate, chopped 1/2 cup granulated sugar … Continue reading

Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Parmesan-Roasted Potatoes

This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings.             Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading

Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Chicken Potpie

This recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings.             Chicken Potpie 2 deep-dish unbaked piecrusts 1 egg white, beaten 1 pound boneless, skinless chicken breast halves, cubed 1 cup carrots, diced 1 cup … Continue reading