GINGER-PINEAPPLE CHUTNEY WITH CRANBERRIES

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1 lg ripe pineapple, peeled, cored, & cut into chunks
3/4 cup sweetened dried cranberries
3 scallions, finely chopped
1 tbs chopped crystallized ginger
3/4 cup firmly packed light brown sugar OR a natural sweetener
1/2 cup white wine vinegar
juice and grated zes of 1 lemon
1/4 tsp red pepper flakes

place all ingredients in a 3 1/2 qt slow cooker. cover & cook on LOW for 4 hours.

remove the lid and let cool completely before storing in the refrigerator in tightly covered containers. this chutney is best when used within a week or two.

LUNCH BOX OATMEAL COOKIES

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1 cup flour
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups old-fashioned oats
1 cup dark raisins OR dried cherries
1/2 cups chopped walnuts

preheat the oven to 375 degrees. lightly spray or grease 2 cookie sheets.

combine the flour, baking soda, and cinnamon in a medium bowl. set aside.

in a lg bowl, with an electric mixer, beat the butter and sugar until creamy, about 2 minutes. mix in the egg, milk, and vanilla. blend in the flour mixture. stir in the oats, raisins, and nuts with a wooden spoon. the dough will be stiff.

drop heaping tablespoonfuls of dough 2″ apart onto the prepared cookie sheets, if necessary, round the edges of the dough with the back of the spoon.

bake in the center of the oven for 8-10 minutes, or until the cookies are firm to the touch and golden brown around the edges. cool the cookies on the cookie sheets for 2 minutes, then remove to wire racks to cool.

makes about 36 cookies

FUDGE-MALLOW COOKIE BARS

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3/4 cup (packed) flour
3/4 sugar
1/2 tsp salt
1/2 cup softened butter (1 stick, 1/4 lb)
2 eggs
2 (1 oz) squares unsweetened chocolate
1 tsp vanilla
1/2 cup chopped walnuts OR pecans
1 (10.5 oz) pkg mini marshmallows (you’ll use about 3/4 of a pkg)
2 cups semisweet chocolate chips

preheat the oven to 350 degrees with the rack in the middle position.

melt your chocolate first so that it has time to cool. unwrap the two squares of the unsweetened chocolate and place them in a microwave-safe bowl. heat them for 1 minute on HIGH. let them sit in the microwave for another minute and then take them out and stir them to make sure they’re melted. (if they’re not, heat them again in 15 second intervals until they are.) set the bowl with the chocolate on the counter to cool while you mix up the rest of the recipe.

combine the flour, sugar and salt in the bowl of a mixer. beat them together on slow speed until they’re combined.

add the softened butter and beat well until the mixture is light and fluffy.

add the eggs and beat well.

check your chocolate to make sure it’s not too hot that it will cook the eggs. if it’s cool enough, add it to your bowl. if it’s not, wait until it is. mix in the chocolate thoroughly.

add the vanilla and the half cup of chopped nuts. mix thoroughly.

grease (or spray with nonstick cooking spray) a 9″x13″ cake pan. pour in the batter and smooth the top as evenly as you can with a rubber spatula.

bake at 350 degrees for 20 minutes.

take the pan from the oven and immediately pour the mini marshmallows in a single layer over the top. this should take about 3/4 of a 10.5 oz bag. work quickly to spread them out as evenly as you can.

cover the pan with foil crimped down tightly over the sides, or with a spare cookie sheet for 20 minutes. you want the mini marshmallows to melt on the bottom and attach themselves nicely to the hot chocolate fudge bars.

when 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. stir the chips smooth and spread the melted chocolate over the marshmallows as evenly as you can. set the pan on a wire rack to cool.

when the bars are cool and the chocolate on top has hardened, cut them into brownie-sized pieces and serve. if you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for 30 minutes or so, and then take it out to cut the bars.

arrange the bars on a pretty platter and serve for a luscious treat. you can store any leftovers in a tightly covered container.

makes approximately 24 bars

SALMON NOODLE CASSEROLE

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1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1 (7 3/4 oz) can salmon, flaked
1 (10 oz) pkg frozen peas, cooked & drained
1 (4 oz) pkg noodles, cooked & drained
1 tsp chopped onion
1/4 cup parmesan cheese

mix all ingredients together, as listed (except parmesan cheese). put in a 1 1/2 qt casserole. top with parmesan cheese. bake at 350 degrees for 25 minutes.

DILLY BAKED POTATOES

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6 med baking potatoes
3 tbs olive oil
1 1/2 tbs dried dill
1/2 tsp salt, or to taste
6 tbs grated cheddar cheese OR crumbled feta cheese
6 tbs sour cream

preheat the oven to 425 degrees.

slice across the potatoes 1/4″ thick, cutting almost but not quite enough through the bottom. arrange the potatoes in an ovenproof baking dish. brush the olive oil over the potatoes and into the cuts. sprinkle with dill and season with salt. bake 50 minutes. take the dish from the oven and sprinkle the cheese evenly into the cuts. bake another 10 minutes, or until the cheese melts. serve each potato with a dollop of sour cream.

serves 4-6

DILLY GREEN BEANS

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3 qts water
1 tsp salt
2 tsp snipped fresh dill OR dried dill
1 1/4 lbs green beans, stemmed and frenched OR 2 (10 oz) pkgs frozen green beans
3 tbs butter
salt and pepper to taste
6 fresh dill sprigs for garnish (optional)

bring the water to a rapid boil in a lg saucepan over high heat. add the salt and the dill, then by the handful, drop in the beans. boil rapidly, uncovered, 6-8 minutes, or until the beans are fork-tender. (for frozen beans, cook following pkg direction in water flavored with salt and dill.) drain the beans, return them to the pot, and shake the pot over the heat to dry the moisture. add the butter and toss the beans in it. season with salt and pepper, and garnish wih dill springs, if desired.

serves 4-6

GRILLED CHICKEN WITH MOZZARELLA AND PASTA

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3/4 cup roasted garlic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

GENERAL COOKING TIPS

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KEEP YOUR RECIPES ORGANIZED – Nothing is more frustrating when you’re ready to start cooking than not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen. A great option is to buy one of those photo albums where you peel a plastic sheet and underneath is a sticky surface. This makes recipes easy to find and at any time you can remove or replace them!