Spiced Beef Stew with Carrots and Mint

SPICED BEEF STEW WITH CARROTS AND MINT

2 servings

2 tablespoons olive oil, divided

12 ounces beef tenderloin, cut into 1-inch cubes

1 cup sliced shallots (about 3 large)

8 ounces peeled baby carrots

2 teaspoons ground cumin

1 ½ teaspoons pumpkin pie spice

1/8 teaspoon cayenne pepper

1 tablespoon all purpose flour

2 ½ cups beef broth

1/3 cup chopped fresh mint, divided

Heat 1 tablespoon oil in large nonstick skillet over high heat.  Sprinkle beef with salt and pepper.  Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare.  Using slotted spoon, transfer beef to bowl.  Add remaining 1 tablespoon oil to skillet.  Add shallots and carrots and sauté until golden, about 3 minutes.  Add all spices; stir 30 seconds.  Sprinkle flour over; stir 30 seconds.  Stir in broth and bring to boil.  Reduce heat to medium; simmer until carrots are just tender, about 8 minutes.  Return beef to skillet; cook until sauce thickens slightly, about 1 minute.  Season stew to taste with salt and pepper.  Stir in ¼ cup chopped mint.  Transfer stew to bowls.  Sprinkle with remaining mint and serve with couscous.

Gratin of Yukon Gold Potatoes, Bacon, and Arugula

Gratin of Yukon Gold Potatoes, Bacon, and Arugula

12 ounces bacon slices, chopped

2 ½ cups heavy whipping cream

1 ½ cups whole milk

3 ½ pounds Yukon Gold potatoes, peeled, thinly sliced into rounds

1 ½ tsp salt

1 tsp freshly ground pepper

8 ounces arugula, trimmed, coarsely chopped

2 cups grated Gruyere cheese

Preheat oven to 375 degrees.  Butter 13x9x2 inch baking dish.  Cook bacon in heavy large skillet over medium-high heat until crisp.  Using slotted spoon, transfer bacon to paper towels and drain. 

Mix cream and milk in 4 cup measuring cup.  Layer 1/3 of potatoes in prepared dish; overlap slightly.  Sprinkle with ½ tsp salt and ¼ tsp pepper.  Top potatoes with half of arugula.  Top with 1/3 of cheese and 1/3 of bacon.  Pour 1 cup cream mixture over.  Repeat layering.  Top with remaining potatoes.  Sprinkle with ½ tsp salt ½ tsp pepper, remaining cheese and bacon.  Pour remaining cream mixture over. 

Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes.  Let stand 15 minutes before serving.  (Can be made 1 day ahead.  Cool slightly.  Chill uncovered until cold, then cover and keep refrigerated.  Rewarm, covered with foil, in 375 oven about 30 minutes.)

Serves 10

Chocolate Pudding Cream Tart

CHOCOLATE PUDDING CREAM TART

For the crust:

            2 cups graham cracker crumbs

            1/3 cup sugar

            ¼ pound (1 stick) unsalted butter, melted

For the filling:

            4 cups whole milk

            ¾ cup sugar

            5 extra-large egg yolks

            1/3 cup corn starch

            1 teaspoon kosher salt

            7 ounces good bittersweet chocolate, such as Lindt, broken

            2 Tablespoons (1/4 stick) unsalted butter, diced

            1 Tablespoon Kahlua liqueur

            1 teaspoon instant coffee powder

           

Sweetened whipped cream:

            1 cup heavy cream

            2 Tablespoons sugar

            1 teaspoon pure vanilla extract

(beat the heavy cream, sugar, and vanilla until firm peaks form-store in refrigerator until needed)

Shaved bittersweet chocolate, for garnish

Preheat the oven to 350 degrees.

Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon.  Lightly press the mixture into an 11-inch metal tart pan with removable sides.  Bake for 10 minutes and set aside to cool.

Heat the milk in a small saucepan until almost simmering.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch, and salt and, with the mixer on low speed, slowly pour the milk into the bowl.  (Pour the hot milk into a large measuring cup first to reduce spills.)  Pour the mixture into a large saucepan and cook over medium-low heat for 5-10 minutes, stirring constantly with a wooden spoon, until the mixture is very thick.  Off the heat, add the chocolate, butter, Kahlua, and coffee.  Beat with a whisk until smooth and pour into the cooled crust.  Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold.  Decorate with whipped cream and shaved chocolate and serve cold.

Gingerbread Cupcakes with Marshmallow Filling

Originally found here: http://mingmakescupcakes.yolasite.com/

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles
Yields about 22 Truffles


Ingredients:
8 oz cream cheese, softened slightly
14 graham cracker sheets, finely ground in a food processor
3 Tbsp seedless raspberry jam 
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry or vanilla extract
6-8 drops red food coloring


1 3/4 cup milk chocolate chips or white chocolate chips (you can also use bark)
1 1/2 Tbsp vegetable shortening


2 graham cracker sheets, finely ground in a food processor (for topping)


Directions:
In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar.  Stir into well combine.  Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring.  Blend well.  Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.
Remove mixture from freezer and scoop mixture out by tablespoons and form into balls.  Place on a wax or parchment covered baking dish or plate.  Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
Melt chocolate chips with shortening in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth (if using white chocolate I would do shorter intervals as white chocolate is more temperamental).  
Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate.  Return chocolate covered truffle to wax paper and sprinkle with ground graham cracker before chocolate hardens.  Repeat process with remaining truffle balls.  Place truffles in refrigerator and allow chocolate to harden.  Store truffles in refrigerator in an airtight container.

Originally found here: http://cookingclassy.blogspot.com/2011/12/raspberry-cheesecake-truffles.html

Spiced Lime Fried Chicken

Note: this recipe makes more than enough for one or two people.  I suggest you halve it, or find plenty of people to share it with!

SPICED LIME FRIED CHICKEN

2 egg whites

1½TSP toasted sesame oil

1½TSP Chinese Five-Spice

2TBL corn starch

1½TSP Kosher salt

¼TSP freshly ground pepper

1/2 TSP dried oregano

1/4 TSP red pepper flakes

3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips

2 cups canola oil

1 lime, cut into eights

1 jalapeno pepper, seeded and thinly sliced cross sections

In a large bowl, whisk egg whites, sesame oil, five-spice, corn starch, salt, grounded pepper, oregano and red pepper flakes until the egg whites have loosened.

Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinade in the refrigerator for at least one hour.

In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚).

Being careful not to over crown the pan, cook chicken strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.

In a large mixing bowl, thoroughly toss chicken, lime and jalapeno slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.

Serves 4-5.

Cinnamon Sugar Scones

Cinnamon Sugar Cream Scones:

• Ingredients:
• 1/2 cup heavy cream plus additional for brushing the scones
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons sugar plus additional for sprinkling the scones
• 1/2 teaspoon salt
• 2 1/4 cups cake flour (not self-rising)
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• Cinnamon sugar to taste

Instructions:
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the cream mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repat the dough, and cut out more rounds. On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar and cinnamon. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

Based on: http://www.epicurious.com/recipes/food/views/Miniature-Cream-Scones-with-Currants-10328#ixzz1vAHFSLmy

Greek Steak Pitas

Ingredients:

1/2 cup low-fat plain yogurt

1 tablespoon freshly chopped dill

1 tablespoon minced garlic

1/3 cup lemon juice

1 cucumber, diced

2 plum tomatoes

2 sliced green onions

1 tablespoon chopped fresh mint leaves (optional)

1 tablespoon fresh chopped oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

12 ounces cubed steak

4+ pieces of pita bread

Directions:

   In a small bowl, mix yogurt with dill, garlic, and 1 teaspoon lemon juice. Cover and refrigerate for at least 30 minutes to let flavors blend. In another small bowl, mix cucumber with tomatoes, green onions, and mint (optional). Cover and refrigerate for at least 30 minutes.

   Put steak in a separate shallow bowl and pour remaining lemon juice and oregano over steak. Cover and refrigerate for at least 30 minutes. Spray a nonstick saute pan with canola oil cooking spray. Remove steak from marinade, season with salt and pepper, and saute over medium-high heat for about 2 1/2 minutes on each side, or until cooked to your desired degree of doneness. Remove steak from skillet. Slice 1 side of each pita to open the pocket, being careful not to puncture the other side. Divide steak evenly among pitas and gently stuff into the pockets (if they have pockets). Top each steak pile with 1/4 of the cucumber mixture. Drizzle 1/4 of the yogurt mixture into each pocket and serve immediately.

   I love the way the cucumber gives the tomato, green onion, and cucumber mix such a fresh taste.  This is a perfect recipe for a summer dinner - filling, but not heavy, healthy, and refreshing.

Quinoa Salad

    Quinoa is a trendy grain!  Yes, a trendy grain.  Health nuts have gone wild about it in the last year.  It is fairly filling, and when cooked, it is about the size of cous-cous pasta, with a texture similar to brown rice.  It's low in fat and gluten-free!  And it's light enough to be a wonderful summer meal.  Here's how I enjoy this trendy grain.  Tip: buy pre-washed quinoa!  Washing it is a major pain.

Ingredients:

1 cup uncooked quinoa

1 tablespoon olive oil

1 1/4 cups chicken broth

1/3 cup lemon juice

2-3 cloves of garlic, pealed

Salt, to taste

1 tablespoon of honey

1 chicken breast, grilled

Chopped bell peppers, asparagus, green beans, red onions, or other vegetables, to taste

Foil

Directions:

    Heat the oven to 250 degrees.  In an oven safe dish, bake your quinoa for one minute.  Stir in 1 tablespoon of olive oil, and bake for another 8 minutes.  Meanwhile, place the garlic and a pinch of salt in a packet of foil.  Add the chicken broth to your quinoa, and cover with foil.  Bake the quinoa and packet of garlic, olive oil and salt for 25 minutes.

   While your quinoa is baking, chop the vegetables and chicken, and measure out the honey, lemon juice and the rest of the olive oil.  After 25 minutes, take the quinoa and garlic out of the oven.  While the quinoa cools, blend the garlic/olive oil/salt packet with the honey, lemon juice and olive oil.  Finally, combine all of the ingredients in a large bowl.  Ta-da!  Trendy grains!

   I usually use yellow and red bell peppers, and red onions in my salad.  I'm also generous with the chicken broth: the more broth you use, the softer your quinoa will be.  Give trendy grains a try!

Crab Cakes

    OH my goodness.  I love these crab cakes (I also love Emeril Lagasse's cookbook, where I got the recipe).  Not only is crab meat delicious; it is also low in fat, low in calories, and high in protein (although it is also a little high in cholesterol).  After the homemade mayonnaise, bread crumbs, and frying, I don't know how healthy these are, but they sure are tasty!  I find crab meat very filling - one of these crab cakes was enough for me (although I did snack on yesterday's bread a bit).  So, when I make these again, I will either cook for a party, or save the uncooked crab meat and make them one at a time.
    Emeril's recipe calls for the crab cakes to be served over a piquante butter sauce with a pickled sweet pepper-okra relish, but since this was kind of a spur of the moment cooking day for me, I left out the relish, which takes a while.  It was so good without the relish, I don't see the need to add it!

Crab Cake Ingredients:
1 tbsp olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped red bell peppers
2 large eggs
1 tbsp Creole mustard or other spicy whole-grain mustard (I used Grey Poupon coarse ground mustard)
2 tsp hot pepper sauce (I used my father's beloved Tabasco sauce.  Gotta love the simplicity: it's made  
     from just red pepper, vinegar, and salt).
2 tsp Worcestershire sauce
3 tbsp Emeril's Original Essence or similar creole seasoning
1 1/2 cups vegetable oil (do not substitute another kind of oil!)
1 1/2 cups plus 2 tbps fine dry bread crumbs
1 lb jumbo lump crab meat (picked over for shells and cartilage)
1/2 cup all-purpose flour
1/2 cup whole milk (I used skim, and it was alright)

Directions:
1.   Heat the olive oil in a large heavy skillet over medium-high heat.  Add the 1 cup of yellow onions, 1/2 cup of celery, and 1/2 cup of red bell peppers, and cook, stirring, until soft (about 3 minutes).  Let cool.
2.   Combine an egg, the tablespoon of mustard, the 2 teaspoons of pepper sauce, the 2 teaspoons of Worcestershire sauce, and a tablespoon of Emeril's essence in a food processor.  As the mixture is blending, add a cup of vegetable oil, blending until your mayonnaise is smooth and thick.
3.   Combine the mayonnaise from step 2, cooked vegetables from step 1, 1/2 cup plus 2 tablespoons of bread crumbs (not all of them!), and one tablespoon of Emeril's essence in a large bowl.  Gently stir in the crab meat until all the ingredients are well mixed.
4.   In another bowl, combine the 1/2 cup flour with 1 1/2 teaspoons of Emeril's essence and mix well.
5.   In another bowl, combine the remaining cup of bread crumbs with the remaining 1 1/2 teaspoons of Emeril's essence.
6.   In yet another bowl, whisk together the last egg and the 1/2 cup of milk.
7.   Heat the remaining 1/2 cup of vegetable oil (or a little more) in a large skillet.  Form the crab/bread crumb/mayonnaise/vegetable mixture into eight cakes.  Dip each cake into the flour mixture, then the egg and milk mixture, then the breadcrumb mixture.  Fry the crab cakes until golden brown, at least 4 1/2 minutes per side (Emeril says to fry them three or four at a time; I say to fry as many as your pan holds at a time, making sure to leave plenty of room to flip them with a spatula).  When the cakes are done, let them cool on paper towels to soak up any excess oil.
8.   Serve with the piquante butter sauce (or make up some extra mayonnaise to use as a remoulade sauce).  This recipe serves 4-8.

Piquante Butter Sauce Ingredients:
1 tbsp vegetable oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/4 cup chopped celery
1tbsp minced garlic (about 2 large cloves)
2 tsp minced jalapeno (about 1/4 of a large jalapeno pepper)
1 bay leaf
1 tbsp Emeril's Original Essence or similar creole seasoning
1/4 tsp salt
1/4 cup packed light brown sugar
14 oz tomato sauce
1 stick cold unsalted butter

Directions:
1.   Heat the oil in a large skillet over medium-high heat.  Cook the 1/2 cup onion, 1/4 cup bell pepper, and 1/4 cup celery until soft, about 3 minutes.
2.   Add the tbsp minced garlic, 2 tsp minced jalapeno, bay leaf, and 1/4 tsp salt, stirring, for about 30 seconds.
3.   Add the 1/4 cup of brown sugar, cooking until the sugar is dissolved.
4.    Add the tomato sauce, and bring to a boil.  Turn the heat down to medium-low and simmer until the sauce thickens enough to coat the back of a spoon (about 8 to 10 minutes).
5.   Add the butter, one 1/8th of the stick at a time, making sure not to let the sauce get hot enough to break (take it off the heat if you need to).  Cover to keep warm until you serve the crab cakes.

I hope you enjoy these as much as I do!

Red Velvet Cake/Cupcakes with Cream Cheese Frosting

Here is the recipe I use for red velvet cake, adapted from Bon Apetit.  For cupcakes, check them after about eight minutes in the oven.  They bake quickly.

Cake

• 2 1/4 cups sifted cake flour (sifted, then measured)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Helpful hints: 
Large zip-up bags make great piping bags!  For less-mess cupcakes, pour your cake batter into a large plastic bag.  Cut off one bottom corner, and squeeze out the batter, a little bit at a time, into the cupcake tin (make sure not to fill each cupcake liner much more than 2/3 full!  They will rise!).  You can do the same for the icing.  Just make sure to let the (cup)cakes cool fully and keep the frosted dessert out of the sun - otherwise, the cream cheese may melt.

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cake-with-Raspberries-and-Blueberries-108256#ixzz1N2gUA72P

The "LA" Cookie

Salted Caramel Dar Chocolate Chunk Cookies: the "LA" cookie


Ingredients:
2 sticks of butter, softened
3/4 cup granulated (white) sugar
1 cup packed light brown sugar
2 large eggs
1 1/2 tablespoons vanilla extract
1/4 cup caramel sauce (I recommend buying this unless you're brave)
3 3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
12 ounce bag mini chocolate chips
1 1/2 cups chopped good quality chocolate (don't skimp!)

Directions:
Preheat the oven to 350 degrees F.

Using a stand or electric mixer, beat the butter and brown and granulated (white) sugar until well combined.  Beat in the eggs and vanilla, followed by the caramel sauce until well combined.

Mix the flour, salt, and baking soda in a large bowl.  Slowly add this mixture to the wet ingredients, then add the mini chocolate chips.

Place 1/4 cup-sized balls of cookie dough on your baking sheet (they will be big cookies!).  Sprinkle a pinch or two of salt over the cookies, and press a few chocolate chunks into the top of each ball of dough.

Bake for 12-15 minutes (or slightly less for deliciously chewy cookies), or until just golden around the edges.  Remove and let cool.

Pumpkin Ginger Muffins

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 3/4 cup canned pure pumpkin
• 1/4 cup well-shaken buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Minced candied ginger to taste (I used about 1/3 cup)

• 
  
• Equipment: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cup

Directions:

Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.

Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. 

Add to dry ingredients and stir until just combined, then stir in ginger.

I recommend stirring with a spoon first, then an electric mixer, so that the dry ingredients don't fly everywhere.

Then stir in the ginger.

Divide batter among muffin cups. 

Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

White Queso with Guacamole and Black Beans

I've been experimenting with making my own queso for at least a year, and always failed miserably until a friend found this lovely recipe at Let's Dish.  I have, however, adapted it to make it more like a queso from my favorite 24-hour diner at home.  Without further ado, I bring you a Texas-transplant's taste of home.


Queso with Guacamole and Black Beans


Ingredients
1 tablespoon olive oil
1/4 cup red onion, diced
1 large jalapeno, seeds and stem removed; diced
16 ounces white American cheese, shredded or cubed
4 ounces Monterrey Jack cheese, shredded
3/4 cup cream or half-and-half
2 avocadoes
1/2 of a lime
1-2 cloves of garlic, diced
salt and pepper
1 can of black beans

Directions: Queso (part 1)
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted. 


Directions: Guacamole
Meanwhile, cut the avocados in half and remove the seeds.  Scoop the flesh of the avocados out of the skin, and set them aside in a bowl.  Squeeze lime juice over the avocados, add the garlic, salt, and pepper to taste, and mash the avocados with a fork, while mixing them with the salt, pepper, lime juice, and garlic.  


Directions: Queso (part 2)
 Back to the queso.  Add additional cream a little at a time until you reach desired consistency. Mix in the guacamole and black beans to taste.  Serve with chips or fresh tortillas.


By the way, when served with corn chips, this recipe is gluten-free, which I know a few of our friends will appreciate.  It is also vegetarian-friendly (although the dairy products are not vegan-friendly)!  All in all, I think this is a great appetizer for a casual get-together, or to cure homesickness if you're missing Texas.  


Note: this recipe contains 1.25 pounds of cheese, so make sure to share or save some for later!  You can reheat it easily and without burning it by placing your left-overs in a heat-safe bowl, and heating them in a saucepan of gently boiling water.  It may take a little while (but no more than ten minutes or so), but you'll save yourself from having to throw out burnt queso!

Welcome!

    Welcome to our online recipe book!  We created this as a place to store and share Roxann's recipes, along with a few additions now and then from Emily and Rachel.  We hope you enjoy it these recipes as much as we do!