Dayrecipe Food Community

Active time: 45 min Start to finish: 45 min

Makes about 150 (1 1/2-inch) cookies.

INGREDIENTS

• 1 1/4sticks (10 tablespoons) unsalted butter, softened
• 2/3cup packed light brown sugar
• 1large egg
• 1/2teaspoon vanilla
• 1cup all-purpose flour
• 1/2teaspoon baking soda
• 3/4teaspoon salt
• 1 1/4cups semisweetchocolate chips (7 1/2 oz)

DIRECTIONS Preheat oven to 400°F.

Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.

Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.

Tossing the peaches in lemon juice brightens their flavor.

Makes about 2 quarts to serve 16.

INGREDIENTS

• 2 pounds ripe peaches
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 1 cup milk and 3 cups heavy cream
• 1 tablespoon pure vanilla extract
• 4 large egg yolks

DIRECTIONS 1. Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.

2. In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.

3. Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.

4. Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes). The mixture should never boil.

5. Cool to room temperature and then strain into a bowl.

6. Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer’s instructions.

Makes 4 servings.

INGREDIENTS

• 1large english hothouse cucumber, peeled, diced (about 2 1/2 cups)
• 2 1/2cups low-fat (1%) buttermilk
• 1avocado, quartered, pitted, peeled
• 4tablespoons chopped red onion
• 2tablespoons chopped fresh basil1/2cup seeded chopped tomato
• 2teaspoons fresh lime juice
• 4tablespoons plain nonfat yogurt

DIRECTIONS Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.

Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

Here is one of many potato dishes that we enjoy.

I will be sharing many more in the weeks to come.

I created this dish quite awhile ago and it always pleases the taste buds.

This casserole is very quick and easy to make, with dynamite results.

You won’t be sorry you tried this dish, there are never any leftovers.

The tasty potatoes are flavorful, tender and very delicious.

Serves: 4 – 6

INGREDIENTS:

• 2 – 3 tablespoons butter
• 1 garlic clove, minced
• 1 large French shallot, minced
• 1 large leek, thinly sliced
• 1 small sweet onion, chopped
• ½ large sweet red pepper, thinly sliced
• 4 ounces garlic cream cheese, room temperature
• 1 – 1 ½ teaspoons coarse sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• ½ tsp thyme
• ½ tsp oregano
• 1/3 cup milk
• 1/3 cup heavy cream
• 2 large eggs
• 1 lb small, Yukon gold potatoes, peeled, very thinly sliced
• ½ cups provolone, grated
• ¼ cup old cheddar, grated

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Butter a baking dish and set aside until needed.
3. Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
4. Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
5. In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
6. Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
7. Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
8. Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
9. Bake for 1 – 1½ hours in a 350 oven.

TIPS:

1. If necessary to prevent burning cover the potatoes with tinfoil.
2. Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
3. This casserole may be prepared 1 day ahead.
4. You will need to cool the casserole, then cover and refrigerate until needed.
5. To reheat this dish, cover the casserole and place in a 350 degree oven for 25 – 30 minutes.

INGREDIENTS

DIRECTIONS