Creamy Tomato Basil Soup with Asiago Toasts

The flavor of this soup is enhanced by the roasted garlic.  After making the soup I pureed it in the Cuisinart using the steel blade, returned it to the soup pot to add the cream.  A perfect October Sunday night dinner!

2 - 1 lb. 2 oz. pkgs of roma tomatoes (Trader Joe's)
1 head of garlic
3 1/2 Tablespoons olive oil
1 medium yellow onion (chopped)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chicken broth
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1/3 cup chopped fresh basil
1/4 cup + 2 Tablespoons heavy cream

Preheat oven to 400 degrees.  Bring a large pot of water to a boil. 

Meanwhile, cut the top from the garlic head (just enough to expose the cloves), leave skin on and place on a baking dish.  Drizzle with 1 1/2 teaspoons of olive oil.  Cover dish with foil and bake garlic for about 30 minutes.  Remove from oven and set aside. 

Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes.  Meanwhile fill a large mixing bowl with very cold water.  Place burst tomatoes into cold water and allow to cool enough for you to handle.  Peel tomatoes, cut off end and place in food processor.  Chop in food processor. 

Peel skin off of garlic cloves and finely dice. 

Heat remaining 3 Tablespoons olive oil in a large soup pot and saute onions until soft.  Add diced garlic, chopped fresh tomatoes and their juices, can of crushed tomatoes, chicken broth, salt, pepper, sugar and chopped basil. 

Bring mixture to a boil, reduce heat and simmer uncovered for 45 minutes.  Puree soup in food processor or blender.  Place back into soup pot and stir on heavy cream.  Keep warm until serving.

*Asiago Toasts:    Slice a baguette.  Drizzle olive oil over the top of each slice, top with shredded asiago cheese.  Broil until melted. 

The Best White Queso Dip Ever!

In my quest to find an alternative to the ever popular Foley favorite, Mexicali Dip, I finally found this delicious recipe. It is just like the white queso dips served in many Mexican restaurants. When you finish making it will look a bit runny, but after it sets up it's the perfect consistency.   

 

 

I found the Land O'Lakes American Cheese at the deli counter of our local grocery store.

Ingredients:

1 1/4 lb. block of White American Cheese (Land O'Lakes brand) cut into1 inch cubes.
1 (4 oz.) can diced green chilies, undrained
1 (4 oz.) can diced jalapenos, drained (reserve 1 Tablespoon juice)
1 tablespoon jalapeno juice from the can of diced jalapenos
2/3 whole milk
1/2 cup cold water
pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl.  Microwave on high for 5 minutes, stopping to stir after every minute.  The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips (I love Tostitos Cantina Thin & Crispy) or as a sauce over your favorite Mexican dish.


 

 

Easy & Delish Tomato Soup

Yum, Yum, Yum-make this fall!

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http://www.marthastewart.com/315123/tomato-soup

Pumpkin Pretzels

 http://www.butterwithasideofbread.com/2012/09/easy-pumpkin-pretzels.html

Apple Brownies

 It's Fall and Time for Apple Desserts-Make these, easy and yummy!

http://cookingupasale.blogspot.com/2012/09/apple-brownies.html

Broccoli Cheese Soup

On a rainy, chilly September Sunday, this recipe was perfect. 

Served with a fresh Francese loaf from Trader Joe's.

1/2 cup shredded carrots
1 (12 oz. bag) broccoli flowerets, cut into small pieces
1/4 cup butter
3 cups chicken broth
2 chicken bouillon cubes
2 cups whole milk 
1/2 cup flour
3 cups shredded cheddar cheese, extra for garnish

In a large soup pot combine shredded carrots and broccoli, butter, chicken broth and bouillon cubes.  Bring to a boil and simmer, covered, until vegetables are tender about 15-20 minutes.  Break up broccoli in pot with back of wooden spoon.

In a bowl, mix together milk and flour.  Whisk well.  Pour into vegetable mixture and stir constantly over low heat.  Add shredded cheese.  Simmer and stir until cheese melts.  Season with fresh pepper and garnish with extra cheese. 

*If soup is too thick, thin with a small amount of milk, stirring constantly.   

Maddie's 16th Birthday Cookie Cake

Salted Nutella Butter Bars

Salted Nutella Butter Bars

makes 30 bars

Ingredients

1 lb. salted butter room temp

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla

4 cups AP flour

1 cup Nutella

*1-2 tsp flaked sea salt (optional)

How to Make

Preheat oven to 325°

Grease a 9x13 baking dish with butter or cooking spray. Set aside.

In bowl of mixer combine butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Slowly add the flour into the butter mixture stirring until dough combines together.

Press about one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.

Bake crust until firm and the edges are a pale golden brown approx 12-14 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust.

Remove remaining dough from refrigerator and crumble remaining dough on top. Finish baking 20-25 minutes until top is set and lightly golden.

Sprinkle immediately with flaked salt, if desired.

Cool and cut into squares.

Caprese Salad

I made this recently in Los Angeles to accompany homemade pizza made by Ryan.  I was so happy with the way the balsamic drizzle turned out and how nice it looked over the salad.

2 cups Balsamic Vinegar
3 whole ripe tomatoes, sliced thick
12 ounces, fresh mozzarella cheese, sliced thick
Fresh basil leaves
Olive Oil (good quality), for drizzling
Freshly ground salt and pepper

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.  Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.  Remove from heat and transfer to a bowl or cruet.  Allow to cool.

When you are ready to serve, arrange tomato and mozzarella slices on a platter.  Arrange basil leaves between the slices.  Drizzle olive oil over the top of the salad, getting a little bit on each slice.  Do the same with the balsamic reduction, making designs if you want.  Store extra balsamic reduction in the refrigerator for a later use. 

End with a sprinkling of kosher salt and black pepper. 

Grandma's Cookie Cake

Another cookie caked baked in Los Angeles to celebrate Sienna's baptism weekend.    The recipe can be found on our blog under "Peace and Love Cookie Cake."

Spinach and Artichoke Dip

Jill service this delicious appetizer on Friday Pizza Night during our weekend in LA.

2 cups (8ounces) shredded mozzarella cheese, divided
1/2 cup sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) block cream cheese, softened
1/2 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry.

Tortilla chips

Preheat oven to 350. 

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese and next 6 ingredients (through spinach) in a large bowl; stir until well blended.
Spoon mixture into a 1 1/2 quart baking dish.  Sprinkle with remaining 1/2 cvup mozzarella and remaining 2 tablespoons parmesan. 

Bake at 350 for 30 minutes or until bubbly and golden brown. 

Serve with tortilla chips.

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This appetizer that Jill served at Sienna's baptism party were a huge hit.

Ripe, but firm peaches work best.  If they are too soft, they'll make the tortillas soggy. 

Sauce:
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (abougt 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8 inch) flour tortillas

Cooking spray

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.*
*(I doubled the sauce recipe).

To prepare quesadillas, combine peaches, 1 tablespoon chives and sugar, tossing gently to coat.  Heat a large skillet over medium high heat.  Arrange one fourth of the cheese and one fourth of peach mixture over half of each tortilla; fold tortillas in half.  Coat pan with cooking spray.  Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. 

Remove from pan; keep warm.  Repeat procedure with remaining quesadillas.  cut each quesadilla into 3 wedges; serve with sauce.

Note:

Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. 

Bruschetta with Peach Salsa and Melted Brie

Another delicious appetizer that Jill made for our weekend in Los Angeles.

Place the cheese in the freezer for about 20 minutes for easier cuttingl.  To make this appetizer in advance, you can prepare the salsa up to a day ahead.  Toast bread and assemble just before serving.

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 (8 ounce) French bread baquette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.

Combine first 7 ingredients; set aside.

Arrange bread slices in an even layer on a baking sheet.  Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted.  Remove pan from oven.  Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

This recipe comes Jill.  She made it while we were in Los Angeles for Sienna's baptism.  The fresh fruit and vegetables were all purchased at the Brentwood Farmer's Market.

2 tablespoons canola oil
6 (6 inch) whole wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeno pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt

Preheat oven to 350.

To prepare chips, brush oil evenly over one side of each tortilla.  Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas.  Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets.  Bake at 350 for 10 minutes or until crisp.

Combine avocado and remaining ingredients; stir gently to combine. 

Serve with chips. 

Sweet and Sour Sloppy Joes with Sesame Slaw

This is a simple recipe and a nice change from the traditional sloppy joe. 

The sesame slaw is delicious! 

 

 

2 tablespoons canola oil
2 tablespoon grated fresh ginger
1 bunch scallions, chopped (I used a small onion, chopped)
1 pound ground beef
1/4 cup soy sauce
1/4 cup tomato paste
3 tablespoons light brown sugar
kosher salt and pepper
1/2 small  head cabbage, thinly sliced (I used Trader Joe's Shredded Cabbage)
2 carrots, grated (I used Trader Joe's Shredded Carrots)
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice, plus lime wedges for serving
2 teaspoons toasted sesame oil
4 hamburger buns, split (I used ciabatta rolls, from Crumb bakery in Chicago bought at the Lincoln Park Farmer's Market)

Heat 1 tablespoon of the canola oil in a large skillet over medium high heat.  Add the scallions (onion) and ginger and cook, tossing, until softened,
2 - 4 minutes.  Add the beef and cook, breaking it up with a spoon, until browned, 3-5 minutes.  Add the soy sauce, tomato paste, sugar, salt to taste, 1/4 teaspoon pepper and 1/2 cup water.  Cook, stirring, until slightly thickened about 1 minute more.

Toss together the cabbage, carrots, cilantro, lime juice, sesame oil, the remaining tablespoon of canola oil and 1/4 teaspoon each salt and pepper in a large bowl.

Fill the buns with the meat, dividing evenly and serve with the slaw and lime wedges.

Serves 4.

Fresh Rhubarb Cake with Vanilla Sauce

Kerry made this recipe this week and raved about it.  Since rhubarb season is relatively short, May and June this year, I bought another bunch of this Michigan variety at the farmers market yesterday.  Before the rhubarb is gone from the market in a few weeks, in honor of my mother-in-law, Christine MacIver Foley, I will make her "Rhubarb Sauce" for Paul and serve it over vanilla ice cream.  Simple and delicious, a season ending treat!  The recipe is on the blog in the original Foley Family Cookbook. 

Cake
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh diced rhubarb

Streusel Topping
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, melted

Vanilla Sauce
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla

Cream butter and sugar until light and fluffy.  Beat in egg.
Add flour, baking powder, baking soda and salt. 
Add buttermilk. 
Fold in rhubarb.

Pour into a greased 9 inch square baking pan.(My favorite baking pan line is Fat Daddio's Anodized Professional Series). 

Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Cool on wire rack. 

For sauce, melt butter in a saucepan.  Add sugar and heavy cream.  Bring to a boil; cook and stir for 2-3 minutes or until thickened.  Remove from the heat; stir in vanilla.  Makes about 1 1/4 cups sauce. 

Farmer's Market Fresh Rhubarb Muffins

I made these Saturday after returning from the farmer's market with fresh Valentine Rhubarb.  The farmer told me this type is called "valentine" because it is so vibrantly red. 

Muffins:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced fresh rhubarb
1/2 cup chopped pecans
Topping:
1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees.  Line two muffin pans with paper cups.

Beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.  Add the dry ingredients and mix by hand just until blended.  Stir in the rhubarb and the pecans.

Spoon the batter into the cups, filling almost to the top.  In a small bowl, stir together the melted butter, white sugar and cinnamon, sprinkle about 1 teaspoon of this mixture on top of each muffin. 

Bake for about 25 minutes. 

 





Cookie Dough Bites

Cookie Dough Bites - need I say more?

http://family.go.com/food/recipe-639377-cookie-dough-bites-t/#memberViews

Sesame Chicken

Sesame Chicken is my kid's favorite Chinese food dish.  This is a healthier alternative to take-out and easy for a busy mom. I just love using my crock pot and they loved it. Give it a try...

http://www.keyingredient.com/recipes/254636349/crock-pot-honey-sesame-chicken/

Sunday Spinach and Strawberry Salad

With strawberries in abundance, I made this for dinner tonight. 
I topped it with grilled chicken and feta cheese.  The homemade poppyseed dressing is easy to make, light and delicious.  Just the right sweetness!

Recipe courtesy of Paula Deen, modified by me!
Salad:

1 (10 to 12 ounce) package baby spinach
1/3 cup sliced almonds (I used Trader Joe's Honey Roased Sliced Almonds)
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled, seeded and finely diced (I used an English cucumber and did not peel it.

Dressing:

1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds.

I use an Oxo Good Grips Salad Dressing Container.

For the dressing:

In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Directions:

In a large salad bowl, add the spinach, almonds, strawberries and cucumber and toss together. Dress the salad right before serving.

Top with grilled chicken and feta cheese.

Best Ever New York Cheesecake

This is the first recipe in the first book of my recipe collection that I started in 1970.  Our first apartment was in East Brunswick, New Jersey.  We were neighbors and friends with the Forman's and the Addeo's.  Randee Forman was from Long Island, New York, and she made this delicious New York Cheesecake.  Nothing has ever compared to it!

 

Graham Cracker Crumbs

1 lbs. ricotta

2 - 8 oz. cream cheese (softened)

1 stick margarine (softened)***I would only use butter

1 1/2 cup sugar

4 eggs, slightly beaten

1/3 cup cornstarch

2 Tablespoons lemon juice

1 teaspoon vanilla

1 pint sour cream

 

Grease a 9" springform pan. (Bottom and sides) Dust all with graham cracker crumbs.

Sieve ricotta into large mixing bowl. (This means I used to press it through a strainer).  Add cream cheese and margarine (butter).  Beat at high speed until creamy.  At high speed add sugar, then eggs.  Reduce speed to low.  Add cornstarch, lemon juice and vanilla.  Blend in sour cream at low speed.  Pour into pan. 

Bake at 325 degrees for 1 hour and 10 minutes or until firm on edge.  Turn off oven and let cake stand in oven for 2 hours.  This is important and do not peek or open door!

Remove and cool on wire rack.  Chill.  Remove cake sides from springform pan and serve.  Serves 12.

Can be topped with fruit, if desired.

*I always served this cheesecake with frozen strawberries in syrup, but fresh strawberries would be delicious also.

Jill Foley Alexander's Strawberry Butter Lettuce Salad

Here is my original salad recipe. I made this for lunch today at work.

It is butter lettuce
with goat cheese,
pine nuts
and strawberries.
 
I used balsamic vinaigrette for the salad dressing.

It is phenom!

"Posted by Mom for Jill"

Grilled Shrimp Quesadillas

8 Colossal Trader Joe's Uncooked Wild Blue Shrimp
1 lime, halved
Freshly ground pepper
1 yellow pepper, diced
1 avocado, sliced
Fresh flour tortillas (Trader Joe's brand found in the bread section)

Thaw shrimp under cold water, place on paper towels to absorb moisture.

Thread on wooden skewers. Sprinkle the juice of one lime over the shrimp and
fresh ground pepper.

Make a 8 inch square of aluminum foil with sides for your grill pan.  Spray with olive oil cooking spray.  Grill diced yellow peppers until soft.  Remove from pan and set aside. 

Grill shrimp about 8 minutes total, 4 minutes on each side.  Take tail off of shrimp. 

Using a large round frying pan, spray one side of tortilla with olive oil spray and place in pan.  Sprinkle with 1 to 1 1/2 cups shredded mexican blend cheese.  Arrange shrimp and yellow pepper on top.  Cover with second tortilla, top sprayed with olive oil. 

Cook on low heat with a cover on until tortilla is light brown, flip carefully and cook the same way until cheese is melted.

Turn out onto cutting board and cut into quarters.  Serve with fresh avocado slices and a dollop of sour cream.

Puppy Chow

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal
3 cups powdered sugar

Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.

Place the 9 cups of Crispix cereal in a very large bowl.

Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good coating.

Place the powdered sugar in a very large zip-lock type plastic bag.

Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.

Once the mixture is fully coated, place in a large serving bowl.

Best stored in the refrigerator.

My grandson Owen enjoying his Puppy Chow snack!

Shrimp Rolls

I made these for a summer picnic at the Lincoln, Nebraska Pops concert in Antelope Park.

1 lemon, cut into quarters
2 tablespoons plus 1/2 teaspoon salt
2 pounds large shrimp, shell on

1 cup mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon white wine
1/2 teaspoon freshly ground pepper
3 tablespoons minced fresh dill
1/2 cup minced red onion ( I left the onion out )
1 1/2 cups minced celery

8 hot dog rolls, preferably split on top.

In a large dutch oven, bring 5 quarts of water, lemon and 2 tablespoons salt to a boil.  Add shrimp, reduce heat to medium and cook, uncovered, 3 minutes, or until shrimp are just cooked through.  Using a slotted spoon, transfer to a large bowl of ice water.  Let cool, peel and devein.;

In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.

Stir shrimp iinto mahyonnaise mixture.  Use immediately or chill, covered, until ready serve.  Just before serving, spoon about 2/3 cup shrimmp mixture into each roll. 

**Served with a salad of sliced fresh tomatoes, sprinkled with feta cheese and vinaigrette dressing.

Dorothy Voigt's Cucumber Salad

My mother made this in the summer with fresh cucumbers. 

She got the recipe from her mother-in-law Louise Kraker Voigt, my grandmother.

1 cup mayonnaise
1/4 cup white sugar
4 teaspoons white vinegar
1/2 teaspoon dill weed
1/2 teaspoon salt
4 medium cucumbers, peeled and very thinly sliced

In a large bowl, stir together the mayonnaise, sugar, vinegar, dill and salt. 

Mix in the cucumber slices, tossing to coat.

 

Any-Kind-Of-Quiche

Crust:
4 oz. cream cheese (1/2 block of Philadelphia Cream Cheese)
1/2 cup butter, softened
1 1/2 cups flour

For crust, mix all ingredients in food processor until dough just forms a soft ball.  Press into a 12 inch quiche dish.  Chill while preparing filling.

Filling:

5 eggs, beaten
1 1/2 cups half and half
1/4 teaspoon salt
1/8 teaspoon white pepper

3/4 cups chopped broccoli or asparagus (slightly pre-cooked)
1 cup chopped ham or shrimp.
2 cups grated swiss cheese (I like the combination of swiss/gruyere)

Layer vegetables, meat/seafood, cheese over cold crust.

Mix eggs with half and half and add seasonings.  Pour over all.

Bake at 375 degrees for 40 - 50 minutes or until set.  Put knife into center of quiche and if it comes out clean it is done.

Let stand for 5 minutes before serving. 

**Be creative with the vegetables, meat/seafood and cheese.  Spinach, italian sausage, cheddar/mozzarella; zucchini, onion, diced tomatoes, monterey jack cheese, crabmeat, mushrooms, and on and on. 

Delicious served with a spring salad mix and simple vinaigrette.

Christmas Oatmeal Kisses

1 bag Hershey Kisses, milk chocolate (the only kind in the "olden days")
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
2 1/4 cups quick oatmeal
1 cup chopped nuts (optional) I never put nuts in these cookies.

Heat oven to 375 degrees.  Remove wrappers from kisses.

Beat butter, shortening, white sugar, brown sugar in a large bowl until fluffy. 
Add eggs; beat well.  Stir together flour, baking soda anbd salt; add to butter mixture, beating until well blended.  Stir in rolled oats and nuts. 

Shape rounded teaspoons of dough into 1 inch balls.  Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown.  Remove from oven; immediately place a chocolate piece in center of each cookie, pressing down lightly.  Carefully remove cookies from cookie sheet to wire rack.

Cool completely.

About 6 dozen cookies.

Nutty Thumbprint Cookies

Cheesecake Dreams

Christmas Cherry Tarts

Christmas Cookie Dough

Merry Cherry Cheesecake Bars

Raspberry Bars

Peanut Butter Kisses

Kookie Brittle

Wedding Cakes

Baked Mostaccioli

No chunks for Paul III.

Chicken Fried Rice

Chicken Kabobs

Chicken and Mushroom Quesadillas

Chicken Parmesan

Chicken Piccata

Easy Chicken and Broccoli Caserole