When making chocolate chip cookies, prepare an extra batch (or two) of cookie dough, roll the unused dough into logs, wrap them well in plastic wrap and stick in the freezer. Next time you get that craving for freshly baked cookies, just slice off 1″ rounds, place them on a cookie sheet and bake…fresh hot cookies in about 12 minutes!
Category: Recipes
Tip of the Day – Slicing Meat for a Stir-fry
To slice meat into thin strips for a stir fry, partially freeze the meat for about 20-30 minutes, and then you’ll be able to easily slice it into thin uniform strips. Also, be sure cut it on a bias across the grain to ensure maximum tenderness.
Everyone Loves Mom’s Amazing Pinwheel Cookies
Everyone loves these cookies…that’s because they can be made to everyone’s taste. The basic recipe is really simple, but the beauty of it is that you can add any filling you like, so everyone gets what they want. From raspberry jam to cinnamon and sugar to chocolatey goodness, no one goes away disappointed…and they not only taste great, but they look incredible. The secret to slicing them into 
neat, perfectly round cookies before baking is to use dental floss (unwaxed and unflavored…although I guess you could go for a minty floss to accent the chocolate cookies…or not!). Just wrap it around the cookie logs and tighten it as if tying a knot to make a perfect, round cookie.
Please click here for the printable recipe.
Vegetarian Kung Pao with Broccoli and Peanuts
This fantastic recipe is originally from A Spoonful of Ginger by Nina Simonds, a cookbook based on the Asian philosophy of food as a health-giving entity. According to the author, the secret is in the Chinese holistic approach to food and its balance: countering yin, or cooling, foods, with yang, or hot, foods and neutralizers like rice and noodles. But don’t just try this recipe because you buy into the Chinese philosophy (although a lot of it makes sense…I mean, they have been cooking for over 4,000 years. In 2005, the oldest intact noodles yet discovered were found in Lajia, China and were estimated to be over 4,000 years old…but I digress)… just make it because it is one of the most delicious, satisfying and authentic tasting recipes I’ve found for homemade Chinese food, while still being relatively easy to prepare…and, believe it or not, it even manages to make tofu taste great!
Please click here for the printable recipe.
Smashed Baby Red Potatoes…Crunchy & Delicious
Smashed Baby Red Potatoes! If your tired of the same old baked potatoes or french fries (although I don’t understand how anyone could get tired of french fries) here is a simple recipe for preparing this amazing dish. These baby red potatoes that not only taste incredible…moist and creamy on the inside and crunchy on the outside…but also look really great on your plate. Try and get the smallest red potatoes you can find…that way you have a much larger crispy to creamy ratio in each bite! And although they’re delicious right out of the oven, definitely try them with a dollop of sour cream and sprinkling of green onions…it really rounds out the flavor.
These amazing Smashed Baby Reds are a festive, delicious, impressive-looking appetizer to pass around at you next cocktail party (or any party for that matter). They also go perfectly with just about any dish, from burgers and steaks to salads.
Please click here for the Delicious Crunchy Smashed Baby Red Potatoes printable recipe.
Best Pancakes Ever…Healthy, Delicious and Incredibly Nutritious
These are not only the best pancakes I’ve ever tasted, but also the healthiest, and I’ve tasted way more than my fair share of pancakes. Our good friend Klaus surprised us with these at breakfast when we visited him in California (where else would you find something this healthy) and the flavor just blew us away. They’re made with Bob’s Red Mill High Fiber Hot Cereal instead of flour, and have walnuts, raisins and dates mixed in. I know it sounds a little busy for a pancake, but give this recipe a try, then top the pancakes with a dollop of yogurt and some fresh fruit and real maple syrup and I guarantee you’ll never go the Eggo or Aunt Jemima route again. And, as an added bonus, they freeze really well, so you can make up a big batch, freeze the leftovers, and just pop them in the toaster oven anytime for a quick, delicious, nutritious breakfast.
Please click here for the printable recipe.
Easy Chicken and Vegetable Stir Fry
This great one skillet recipe for Chicken and Vegetable Stir Fry is an easy, incredibly delicious and healthy stir fry. It does have a lot of ingredients, but as with most recipes like this, feel free to substitute your favorite vegetables for the ones you may not care for…just make sure to cut the pieces about the same size so they cook evenly…that’s all there is to it. Also, if you don’t have hoisin sauce on hand (and Kikkoman is the store brand I recommend, with Lee Kum Kee a close second) ), here is a simple Hoisin Sauce recipe that produces a pretty good substitute that works really well with this recipe. Serve over rice or rice noodles, and make a big batch, because it tastes just as good the second (or even third) day.
And if you like this Chicken and Vegetable Stir Fry, you’ll also love this amazing One-Pan Chicken, Sausage and Brussel Sprouts recipe. It’s a simple prep, incredibly delicious meal with easy clean-up (one pan!)
Please click here for the printable Stir Fry recipe.
Click here for the printable Homemade Hoisin Sauce recipe.
Simply Delicious Healthy Turkey Chili
Isn’t it great when you find a recipe that’s easy to make, healthy, inexpensive and, on top of all that, also tastes incredibly good…the kind of good where you want to keep eating more even though you’re really full? Well, this is one of those dishes. I know that some chili aficionados think that turkey chili is for wimps, but I’m telling you, this is the real deal. While it’s incredibly good the day you make it, I find that, like most chili, this actually tastes better after sitting in the in the refrigerator overnight. It also freezes really well…then, all you have to do is just stick it in the microwave, and when it’s hot, top it with some grated cheddar cheese and maybe a dollop of sour cream (low fat, if you’re still thinking healthy), and you’re good to go. It also goes great with a thick slice of buttered toasted Sourdough Bread.
Please click here for the printable recipe.
Cheesecake Lollipops – A Dessert to Impress Your Friends!
I was invited to a dinner the other night and had to bring something, so I decided to make these again and they were such a huge hit, I have decided to repost the recipe. These lollipops are delicious, impressive and, best of all, deceptively easy to make. You can make your own cheesecake (here is a great recipe from Cook’s Illustrated magazine), but even a good store-bought cheesecake works well for this enticing dessert. First, put the cheesecake in the freezer until it gets nice and firm. Then remove it and scoop golf ball size hunks out of the cheesecake and quickly roll them into balls before they start to melt. Insert a lollipop stick (I opted for long wooden skewers for an impressive display) into each ball and pop them in the freezer for around 2-3 hours until frozen.
While the lollipops are freezing, prepare your toppings by crushing oreos, peanuts, pistachios, almonds, malted milk balls, coconut or toffee. Almost anything can be used, and it’s great to mix and match the flavors.
The next step is whip up a simple chocolate ganache, which is just a mixture of equal parts chocolate and heavy cream, where you bring the cream to a boil, remove it from the heat and pour it over the bowl of chopped chocolate and whisk it together.
When the lollipops are frozen solid, take them out of the freezer, dip them in the ganache, roll 
them in your favorite toppings and then immediately stick them back in the freezer to set (you should lay them on parchment paper so they don’t stick)…that’s it.
Just take them out of the freezer about 30 minutes before your ready to serve them (make sure they’re served very cold or they will start to drop off the sticks!) and arrange them like a bouquet of flowers…I guarantee your friends will be impressed!
Sourdough Starter – Drying and Reviving It (and how to get it for FREE!)
It’s always a good idea to have some dried starter on hand as backup if, for some reason, your “live” starter suffers an untimely death…it’s sad, but it happens. It’s also a great way to share your starter with someone. The drying process is very simple. Thinly spread some of your live starter on a sheet of parchment paper or plastic wrap…a pastry brush or spatula works well here…then just let it dry. When completely dry (it can take from a few hours to a full day, depending on temperature), just peel it off the paper and crush it up…a coffee or spice grinder works well or you can just put it in a zip lock bag and whack it a few times with a rolling pin (that’s the post-whacked state in the picture on the left). Store it in an air-tight zip lock bag at room temperature or in the refrigerator or freezer…it’s all good.
Now, if your ready to get started, you’re going to need some dried starter to start your starter, so check out my Sourdough Whole Wheat Pumpkin Seed No Knead Bread post where you’ll find the link to send for some Carl Griffith’s Sourdough Starter…it’s been around since 1847! I’ve been using it for 20+ years, it’s excellent, and you can’t beat the price…literally…’cause you can get it here for FREE!
Reviving your dried starter is a relatively simple process also. This great video clip is from Breadtopia, one of my favorite sites, and it shows you exactly how to do it. If you’re into bread and baking, you should definitely check out Breadtopia for amazing recipes and videos.