Thursday, November 25, 2010


This is a recipe from Martha Stewart that I wanted to try and I am glad I did! There are many recipes that I try and do not post on the blog because I don't feel they are worthy. I know everyone has different tastes but if yours is anything like mine you might want to try these :) On the Martha Stewart Show these were called “Ruguh-Love” because the bakery that shared the recipe said that customers can never remember the name so they always ask for that cookie they love :)


For the dough:
1 cup unsalted butter
8 ounces cream cheese
1/2 teaspoon salt
2 cups flour, plus more for work surface

For the filling:
1 cup preserves (they used raspberry and apricot on the show - I used strawberry)
3/4 cup chopped walnuts

For the coating*:
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted


Dough: mix together butter, cream cheese, and salt. Add flour and mix until dough has formed. Turn out onto work surface and cut into 4 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 2 hours.

Preheat oven 350 degrees. Line a baking sheet with a nonstick baking mat (I do not have one of these yet so I simply used nonstick foil); set aside.

Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11" round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough.

To fill: Spread 1 heaping teaspoon preserves on each piece of dough; sprinkle each with 1 teaspoon nuts. Starting with the short side of the triangle, roll up each piece to enclose the filling. Repeat process with remaining dough, preserves, and nuts.

The coating: In a small bowl, mix together sugar and cinnamon. Dip each rugelach first in melted butter and then in sugar mixture to coat. Place on the baking sheet 1/2 inch apart.

Transfer baking sheet to oven and bake until browned and caramelized, about 35 minutes. Let cool for 30 minutes before serving.

*Maybe it was because I was new to this recipe but I did need to use more of the coating to finish the process for all 32 of my rugelach. So, make sure you have extra ingredients just in case you run into the same situation.

Once mine cooled I stored them in an airtight container. They tasted good the first day but I actually found that I LOVED them the next day!! I'm curious to try making it with apple pie filling or apple butter some time :)

Peanut Butter Crackles & Cups

This is a recipe that I was given many years ago by a co-worker. Now, you can find a similar recipe printed on the back of every package of Hershey Kisses but they are called Peanut Butter Blossoms. It's still a favorite in our family (especially my kids)! I have some suggestions in this post on how to add some variety and then there is another cookie you can make with this dough that is my husband’s favorite!


1 1/2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/4 cup sugar (for rolling)
Unwrapped Hershey Kisses or small peanut butter cups*


Blend butter, peanut butter, sugar and brown sugar. Add egg and vanilla. Add flour, baking soda and salt. Shape dough into 1 inch balls. Roll into granulated sugar. Place on ungreased cookie sheet. Bake at 375 degrees until very lightly browned (10 minutes). Remove from oven and quickly press kiss firmly into the top of each cookie. Cool.

For the Peanut Butter Cup Cookies: Use the same dough but instead of placing in on a cookie sheet use a mini muffin pan (use smaller portions of dough to fill each hole of the pan a little more than half way). When the dough is done baking, remove from oven and quickly press the mini peanut butter cups firmly into the top of each cookie. Cool.

*You can get creative by using the many varieties of Kisses Hershey's now offers (my personal favorite is the Hugs). Once for my birthday, my co-worker made me a huge version of this cookie with one of the giant Hershey Kisses on top :)

Friday, November 5, 2010

Cumin-Curry Pork Roast

You are probably wondering why a vegetarian is cooking meat???? Well, the rest of my family still eats it so I make it and really rely on them to give me honest feedback. I was told that this one is great!


3-1/2 lb. boneless half pork loin
1 clove garlic, cut into thin slivers
2 tablespoons brown sugar
1-1/2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, cut into wedges


Preheat oven to 375 degrees. Cut several slits in pork roast; insert garlic slivers. In small bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly over pork roast.

Place pork in shallow roasting pan. Place onion wedges around the pork. Add 1/3 cup water to pan. Roast 75-90 minutes. Cover and let stand 5-10 minutes before slicing.

Wednesday, November 3, 2010

Turkey Potpie (Thanksgiving Leftovers)

This is my favorite recipe for Thanksgiving leftovers!!! If only I could discover a vegetarian version ;-) But, I still make it for the rest of my family.


2 refrigerated 9-inch pie crusts
2 cups stuffing
2 cups turkey, cube or shred
2 cups mixed vegetables (you can use frozen but thaw first - corn, potatoes, peas, carrots)
2 cups turkey gravy, warm


Line a 9-inch pie plate with 1 crust.

Mix stuffing, turkey, vegetables and gravy in a bowl. Pour turkey mixture into pie pan.

Place second crust on top of mixture and gently fold the edges to seal. Make four 1-inch slits in the top crust.

Bake at 425 degrees for 45 minutes to 1 hour (until crust is brown).

Pizzeria Chicken

This is a dish that many have asked for the recipe!


1 small onion, sliced
4 boneless, skinless chicken breast halves
1 green bell pepper, sliced
1 cup pizza sauce
1 cup mozzarella cheese
20 slices pepperoni


Preheat oven to 400 degrees. For easy clean-up, line a 13x9x2 baking pan with aluminum foil.

Place onion slices evenly in foil-lined pan. Top onions with chicken, peppers and pizza sauce. Bake 20 minutes.

Remove from oven; add pepperoni and sprinkle with cheese. Continue baking 20-25 minutes longer or until chicken reaches 170 degrees and juices run clear. My husband likes it best when I cook it until the cheese is a little crispy.