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September 2013 Recipe

Spaghetti Squash with Sausages

Recipe courtesy of FoodNetwork.com
Serves: 4


1 small spaghetti squash (about 2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
1 red bell pepper, thinly sliced
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1/4 cup chopped fresh parsley
Freshly grated parmesan cheese, for topping


Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.

Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

Per serving: Calories 470; Fat 35 g (Saturated 10 g); Cholesterol 49 mg; Sodium 1,086 mg; Carbohydrate 22 g; Fiber 4 g; Protein 19 g

August 2013 Recipe

Banana "Ice Cream" with Sweet & Salty Roasted Almonds

Taken from Gwyneth Paltrow's cookbook, 'It's All Good'. Gwyneth's goal with the book "is to share how she learned to make things at home, in ways that are healthier. Sometimes I squeeze chocolate sauce over the top, to add a little guilt".

Yield: 4 small servings

4 ripe Bananas, peeled and sliced into thin rounds
1/4 cup chopped or sliced roasted Almonds
2 tsp. plus 2 TBS Maple Syrup (divided)
A pinch of coarse Sea Salt
1/2 cup unsweetened almond milk (or soy or cow's milk) - cold
1 tsp. vanilla extract

Freeze the banana slices in a single layer on a tray or plate lined with parchment or waxed paper. Once the slices are frozen, use them immediately or keep frozen in a zip-top plastic bag for up to a month.

Meanwhile, in a small bowl, combine the almonds with 2 tsp of the maple syrup and the pinch of salt and set aside.

Combine the frozen banana slices, the cold almond milk, the remaining 2TBS of maple syrup and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. Don't worry if the mixture is not totally smooth at first - once the bananas start to defrost, they'll give in and the "ice cream" will take shape quickly.

Spoon the banana "ice cream" into bowls immediately and sprinkle each serving with a bit of the almond mixture.


July 2013 Recipe

Date-Walnut Bars

Yield: 28 squares

2 cups sugar
4 eggs
1 ½ cups flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 tbspn vanilla extract
½ cup melted butter (1 stick)
2 cups dates, pitted and chopped
2 cups walnuts, chopped

Preheat oven to 350°F.
In a large bowl, beat together the sugar and eggs until smooth.
Add the flour, baking powder, salt, cinnamon and vanilla and beat again until smooth.
Add the melted butter and mix to combine.
Fold in the dates and walnuts.

Pour the batter into a greased, veg-sprayed or waxed-paper-lined 9 x 13 pan. Bake at 350°F for 30-40 minutes (probably closer to 30 minutes). The top will be golden brown, and a toothpick inserted in the center comes out clean. Cool completely, cut into 24-28 bars, and serve.

These taste best when eaten within a couple days. Store leftovers (if any!) in an air-tight container.


April 2013 Recipe

"Chickpea, Cheese and Onion Burgers"
Recipe courtesy of Meat Free Monday Cookbook, by
Paul, Mary, and Stella McCartney

The McCartney's started Meat-Free Mondays in Europe in 2009, and started a campaign to help it spread, which it has, to 23 other countries. Having a meat-free day just once a week has a positive effect on the environment. The campaign encourages people to become environmentally and socially conscious. It's also been reported to be healthful!


3 T. olive oil - divided
1 large onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 (14oz) can lentils, drained and rinsed
1 (14oz) can chickpeas, drained and rinsed
1 T. tahini (sesame seed paste)
2 T. fresh chopped parsley
1 egg, beaten
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1 cup crumbled feta cheese
1/2 tsp salt
freshly ground black pepper
Flour for dusting


1. Heat 1 tablespoon of olive oil in a large skillet. Add onion and cook over medium heat until tender but not colored. Add garlic, cumin and cayenne, and cook 30 seconds. Remove from heat.

2. Put lentil and chickpeas into the bowl of a food processor and pulse until coarsely chopped. Add onion mixture, tahini and parsley, and pulse again until combined and nearly smooth. Spoon into a large bowl and add egg, breadcrumbs and cheeses. Add salt and pepper and mix with your hands. Shape into patties and lightly dust with flour.

3. Heat remaining oil in a large skillet. Place burgers in pan and cook until golden on both sides.

Serves 4.


March 2013 Recipe

Roasted Asparagus
Serves: 4- 6

2 lbs trimmed Asparagus
1 T Olive Oil
Salt and Pepper
1/3 cup toasted Pine Nuts
1/2 cup chopped parsley
Zest of 1 Lemon

Toss the asparagus with the olive oil, and salt and pepper to taste. Roast in the oven at 450°F for 10-15 minutes, depending on how big around the asparagus is.

Place on platter, and garnish with the pine nuts, parsley and lemon zest.

February 2013 Recipe

Caldo Verde (Portuguese Green Soup)

Serves: 6


1/4 cup olive oil, divided
1 cup chopped onion
2 teaspoons chopped garlic
4 cups potatoes, peeled and thinly sliced
2 quarts chicken stock (or half water if you don't have enough stock; but more flavor if you can do all stock!)
8 ounces chorizo sausage, thinly sliced (or any spicy sausage will do) - if not precooked, see below
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced (or any combination of greens: collard, turnip greens, chard, etc. You can even use fresh spinach, but don't cook in the pot; place in bowl, pour soup over)
optional: 1/2 cup half & half


In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and stock/water. Cover and boil gently over medium heat for 20 minutes. If the sausage you intend to use is not "precooked", you will need to brown it first. In a skillet, cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender, mash them with a potato masher right in the pot, or just break them up the best you can with a large spoon. Add sausage to the soup, and then add the kale. Simmer for 5 minutes, or until heated through. If you like a more creamy soup than the potatoes can provide, add the half & half; heat through until hot (but don't let it boil!). Add the remaining olive oil and season. Ladle into bowls and serve.

This goes fantastic with some warm crusty bread.

January 2013 Recipe #1

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy Ted Allen for Food Network Magazine

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
 (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

Preheat the oven to 450 degrees F.
Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.
In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

Per serving: Calories 402; Fat 14 g (Saturated 6 g); Cholesterol 155 mg; Sodium 885 mg; Carbohydrate 8 g; Fiber 1 g; Protein 54 g

January 2013 Recipe #2

Applesauce-Oatmeal Cake

from foodnetwork.com


  • 1 1/2 cups water
  • 1 cup old-fashioned oats
  • 1/2 teaspoons salt
  • 1 cup packed dark brown sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 13 by 9-inch baking pan *
  • Try one of these options: 1 cup raisins or craisins, use chunky applesauce instead of regular, chopped pecans or walnuts, blueberries (fresh or frozen), mashed ripe bananas, flake coconut.

Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins/craisins (if using) and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture (and any other options, if using), and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.

*For a more elegant  presentation, you could try baking the cake in a bundt pan, just reduce the oven temp to 325, and check after 40 minutes, might take a few more minutes to bake.  Optional: Dust with a sheen of cinnamon-sugar.


December 2012 Recipe #1

Tomato-Camembert Tart

Tart Dough
1  1/2 cups All purpose flour
6 tablespoons (3/4 stick) cold unsalted butter (cut into 1/2 inch pieces)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons (add more as needed) extra virgin olive oil
1 tablespoon water

1 Tablespoon Dijon mustard
1/2 cup grated Gruyere cheese
4 plum tomatoes (cut into 1/2 inch slices and seeds removed)
6 ounces Camembert cheese (sliced into 1/8 inch strips)
1/2 cups extra virgin olive oil
1/4 cups fresh parsley (chopped)
1/4 cups fresh basil (chopped)
1 teaspoon fresh rosemary (finely chopped)
1 tablespoon fresh thyme leaves
1 small bay leaf (finely crumbled)
1 clove garlic (minced)

1.    Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal.

2.    Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.

3.    Steps 1 and 2 can be done in a food-processor; just add the oil and water last. Use the 'Pulse' control for the mixing; do not overmix!  (If making the tart dough is a little beyond you, a Pillsbury ready-made crust would work almost as well.)

4.    Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.

5.    Preheat oven to 375 degrees. Roll out the chilled dough into a 14 inch circle and place it into a tart pan; set aside.

6.    Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the dough.

7.    In a small bowl, mix the remaining 1/2 cup of extra virgin olive oil, all of the herbs, and the garlic together and brush two thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes.

8.    Remove the tart and brush it with the remaining herb-oil. Serve warm.

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com)


December 2012 Recipe #2

Winter Fruit Salad
This is great to take to a potluck, or for a nice brunch.


  • 1/2 cup sugar (or a little less, to taste)
  • 1 1-inch piece ginger, peeled and thinly sliced
  • 1 vanilla bean, split lengthwise and seeds scraped out (or 1 tsp vanilla extract)
  • 1 lemon
  • 3 large navel oranges, peeled and segmented (see below *)
  • 2 red grapefruits, peeled and segmented (see below *)
  • 2 mangoes, peeled and diced
  • 2 firm bananas, peeled and diced
  • 5 kiwis, peeled and diced
  • 1 cup blueberries
  • 1 cup pomegranate seeds (from 1 pomegranate) - optional, but very pretty
  • optional for a fancier fruit salad, like for a dessert after a sit-down dinner: Spoon the fruit into stemmed glassware. Add a sprig of mint and/or a dollop of very slightly sweetened whipped cream.


Note: This is started the night before; to allow the syrup flavors to meld.
How to remove pomegranate seeds: cut the fruit into quarters, then break apart under/in a bowl of water. This keeps the seeds from splashing you and everything else with their red stain. Skim off the pith that floats to the top of the water and drain the seeds.

Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate overnight.

Meanwhile, * peel the remaining oranges, and red grapefruits with a paring or chef knife, cutting along the natural curve of the fruit. Slice the peeled fruit into segments. Add the mangoes, bananas, kiwis, blueberries and pomegranate seeds. Cover with plastic wrap and refrigerate until ready to serve.

Before serving, strain the syrup to remove the citrus zest, ginger and vanilla pod if used.  Pour the syrup-sauce over the fruit and gently toss to cover the fruit in the syrup. Spoon into bowls.

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com)


October 2012 Recipe

"Moist Pumpkin Spice Muffins with Cream Cheese Frosting"
Recipe courtesy of The Pioneer Woman (website)


  • Muffin Ingredients:
  • 1 cup All-purpose Flour
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • 1-½ teaspoon Cinnamon
  • ¼ teaspoons Ground Ginger
  • ½ teaspoons Nutmeg
  • ½ teaspoons Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • ½ cups Evaporated Milk
  • 1 whole Egg
  • 1-½ teaspoon Vanilla
  • ½ cups Golden Raisins (optional!)


  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg


  • ¼ cups Softened Butter
  • 4 ounces, weight Cream Cheese
  • ½ pounds Powdered Sugar
  • ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Frost with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

This recipe brought to you by Mariska's Jewelry Designs (http://www.mariskasdesigns.com) 


October 2012 Recipe

"Candy Apples"  

candy apples


10 to 12 - medium apples                                            1 teaspoon - lemon juice

10 to 12 - wooden skewers                                         15 whole - cloves

3 cups Granulated Sugar                                             1 to 2 teaspoons - red food coloring

1/4 teaspoon - cream of tartar                                     2/3 cup – water

Special Equipment: Candy Thermometer



Grease baking sheet; set aside. Wash and dry apples; remove stems and insert skewers into stem ends.

In a heavy 2-quart saucepan, stir together sugar, cream of tartar, water, lemon juice and cloves.
Stir over medium heat until sugar is dissolved. Add coloring. Bring to a boil and continue cooking, without stirring, until temperature reaches 310°F on candy thermometer or hard crack stage (a small amount of mixture dropped into very cold water will form brittle threads).

Remove from heat. Skim out cloves. Twist apples in syrup quickly. Set on prepared baking sheet.
Use same day as prepared. Makes 10-12 apples.

This recipe brought to you by Mariska's Jewelry Designs (http://www.mariskasdesigns.com)

September 2012

"Crock Pot Beef Stew"

Recipe courtesy of my client and friend, Kerri Marvel


Ahh, Autumn is here, and that means it's time for Stews and Soups.

If you like beef stew, but hate to make it in a traditional method because the meat always comes out tough, the crock pot is an easy way to keep the meat tender. About some of the ingredients: I use paprika in the flour mostly to add color to the stew.  It doesn’t look like a lot of red wine, but it’s enough to give this stew a deep, delicious flavor. I don’t bother with peeling/mincing garlic anymore; I buy minced garlic at the store (Spice World’s Minced Garlic is the brand I buy, kind of a bigger jar but it lasts in the refrigerator).

My crock pot is one of those oval bigger ones; you’ll need one this size to get all these ingredients in there. The yield is enough for at least 2 nights dinner’s for 4 people. If that’s too much for you, freeze the rest (and eat it within 3-4 months). Bon Appétit!....................Kerri


2 ½ - 3lb Beef Boneless Rump Roast – cut into 1” cubes (after trimming, yield will be 2-2½lbs)
Bag-O-Seasoned Flour (in a Ziploc bag, 1c. flour, 2T Salt, ½ t. pepper, ½ t. paprika)
3 medium-large Potatoes – peeled and cubed (bite size)
4 large Carrots – peeled and sliced (bite size)
1 onion – chopped
6oz sliced fresh mushrooms (3/4 of 8oz container) – further chopped if you want
28oz can stewed or whole-peeled tomatoes, with juice (just squish in hand as you place in slow cooker to break up-they’ll break down further on their own as the stew cooks)
1 envelope (packet) dry onion soup mix

The Liquids:  (c=cup, t=teaspoon, T=tablespoon)

1/3 c. red wine
4-5 shakes Worcestershire sauce
1 - 14.5oz can beef broth
1T minced garlic
1T kosher salt
1T dry herb-spice mix (your choice, whatever you have)
2-3 bay leaves

Prep veggies – mix potatoes, carrots, onions and mushrooms
Prep meat – trim, cut and shake in seasoned flour
Prep liquid – mix and have ready

Spray inside of the slow cooker with non-stick cooking spray (makes the clean up real easy).

Layer like this:

Half the veggies on the bottom
All the floured meat, placed in as single a layer as you can
Sprinkle the onion soup mix over the meat
The other half of the veggies
The ‘squished’ tomatoes, then pour the rest of the tomato’s juice over all
Pour the ‘liquid mixture’ over all – don’t worry if the liquid doesn’t completely cover; it will!

Cover. Cook on high for about 7 hours. Serve with a great crusty bread to mop up the extra sauce, and a great red wine!

This recipe brought to you by Mariska's Jewelry Designs (http://www.mariskasdesigns.com) 


August 2012 Recipe

"Edamame" Treat

Edamame refers to soybeans still in the pod, but we're calling it by this name just for fun!  Fresh soybeans are known as a "snack with a nutritional punch"! The earliest documented reference to this green vegetable dates from the year 1275, when the well-known Japanese monk, Nichiren Shonin, wrote a note thanking a parishioner for the gift of "edamame" he had left at the temple. Edamame appeared as a new term in the Oxford English Dictionary in 2003, and in the Merriam-Webster dictionary in 2008.

Soybeans are very low in fat and sodium. They are very high in Vitamin K, Folate and Manganese. They are also a good source of dietary fiber, protein, thiamin, iron, magnesium, phosphorus and copper. A one-cup serving of soybeans only (not this recipe) packs 8grams of fiber and only 189 calories. A fantastic snack!


2 - 12 ounce packages frozen shelled green soybeans (Costco and Trader Joes carries them)
¼ cup olive oil (or garlic flavored grapeseed oil is even better!)
1/2 cup shredded Parmesan cheese

Seasonings (pick what you like - Sea Salt, Coarse/ground black Pepper, Granulated Garlic, Red Pepper flakes if you like it spicy, any combo of what sounds good to you!)


Place your favorite seasonings in the Olive Oil. Let sit at least 15 min to infuse the flavors.

Preheat the oven to 400 degrees F.

Rinse the soybeans under cold water to thaw (if frozen). Drain and dry.

Spread the soybeans into the bottom of a 9x13 inch baking dish. Drizzle with olive or grapeseed oil and seasonings. Sprinkle cheese over the top.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com) 

July Recipe


Cloned Frappuccino by Starbucks

Recipe courtesy of Todd Wilbur of TopSecretRecipes.com

    " It was in 1995 that Starbucks stores started selling this frozen drink, one of the company's most successful new products. The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which I've cloned here for your frontal lobe-pounding, caffeine-buzzing pleasure.

     Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker. The clone will be even more authentic if you use Starbucks beans and grind them yourself just before brewing. Here now is an improved version of the recipe that was first posted here on this site, plus the new addition of a mocha version of one of world's coolest cold coffee drinks.."  
Todd Wilbur


3/4 cup double-strength coffee, cold
1 cup low-fat milk
3 tablespoons granulated sugar
2 cups ice


1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be two (2) tablespoons of ground coffee per each cup of coffee. Chill before using.

2. To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.

Makes 2 "grande" drinks.


For this version, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.


For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired.

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com) 

June recipe

Bacon Brownies with Salted Port Caramel
Recipe courtesy of Fenestra Winery, Livermore, CA


1 lb smoked bacon, chopped, cooked crispy, cooled (save drippings)
1 stick butter
1.25 cup unsweetened cocoa powder
1/4 cup Port
1/3 tsp each: cayenne, cinnamon, allspice, nutmeg, salt
2 cups sugar
2 tbsp vanilla extract
3 eggs + 1 yolk
1.5 cups flour
1 cup salted port caramel (recipe below)


Preheat oven to 350°F
Grind bacon to a powder
Melt butter, add 1/2 cup bacon drippings and port
Remove from heat, stir in cocoa powder and spices
Whisk eggs, yolk, sugar and vanilla in small bowl until well blended
Combine chocolate/butter mixture with egg mixture in big bowl, mix
Add 3/4 cup ground bacon and flour, mix
Pour half of batter into (vegetable sprayed) 9x13 baking dish
Add 1/2 cup caramel over batter, then remaining batter on top
Pour 1/2 cup caramel on top, bake for 35 minutes

Salted Port Caramel Sauce


1 cup sugar
6 tbsp butter
1 tsp sea salt
1/4 cup Port
2/3 cup heavy cream


Melt sugar in sauce pan over medium heat - whisk and stir until sugar is dissolved
Cook until sugar is dark amber color
Carefully and slowly whisk in port, then salt, then butter - whisk until smooth
Remove from heat, and slowly add cream while whisking - whisk until smooth

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com)


April Recipe

Syrupy Banana-Nut Overnight French Toast

Syrupy Banana French Toast

Mother's Day Brunch IDEA:

From: Good Housekeeping & James Baigrie-A great make ahead brunch Recipe. Serve with Bacon, Sausage and Fruit Salad.

Total Time: 1 hr 5 min
Prep Time: 20 min
Cook Time: 45 min


6 tablespoon(s) butter or margarine
1 1/2 cup(s) packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
1  (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
6 large eggs
2 cup(s) milk
2 teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans


In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Note: If you don't have bananas, substitute 3 to 4 very ripe pears or peaches (about 1 1/2 pounds), sliced; or 1 cup dried cherries, cranberries, or raisins.

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com)

March Recipe

Crispy Potato Roast


3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise

Coarse salt

3 cloves of chopped garlic, or garlic powder

1/2 to 1 teaspoon red-pepper flakes (optional)

8 sprigs thyme, parsley, or 1/8 cup dried Greek Oregano

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise. Arrange potato slices vertically in dish. Wedge shallots and garlic throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more. We never met a potato we didn't like, but you will love this.

Adapted from Ultimate Women Expo Recipe Share on Facebook

This recipe brought to you by Mariskas Jewelry Designs (http://www.mariskasdesigns.com)



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Mary Costa


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