Olive Oil

Olive Oil is high in monounsaturated fatty acids, which help lower your LDL (bad) cholesterol and raise your HDL (good) cholesterol. It also contains antioxidants that have anti-aging and other disease-fighting properties and polyphenols that aid in lowering blood pressure. New varieties with added omega-3s help maintain a healthy heart. 

Extra-Virgin Olive Oil - Produced from the first cold pressing of olives that have been picked the same day. Best used for salads and as a condiment. This is the most expensive category and has the most pronounced flavor. Dark green in color.

Pure or Regular Olive Oil - Made with subsequent pressings of olives with some additional filtering and refining. Can be blended with extra-virgin olive oil to boost flavor which may be decreased during processing. Less expensive; good choice for cooking. Golden yellow with green hues.

Light Olive Oil - Does not mean light in calories (which is the same for all oils) but light in color, fragrance and flavor; it has been finely filtered. Suited for high-temp frying due to its smoke point. Very pale yellow color. (Note: For best cooking results, go with the Pure or Extra-Virgin varieties.

Chilies

A Poblano Chili is a shiny-skinned pepper, blackish-green in color, that is slightly sweet and a bit spicy. The flavor is a cross between a bell pepper and a jalapeno. When dried, these peppers are called Ancho peppers. Poblano peppers are easy to grow in a sunny location in your yard and can even be grown in a large pot.  Try Poblano and Garlic Pesto, Poblano Vinaigrette, or Stuffed Poblanos with Cilantro-Lime Sauce.

Berries

Fresh berries are some of the most powerful (and delicious) disease-fighting foods available. The are naturally low in calories, but the best news about berries is their abundant anti-cancer and anti-aging benefits! Their antioxidants help the body fight against a variety of diseases, including lung, skin and cervical cancer; heart disease; high blood pressure; and Alzheimer's disease.

Strawberries - A daily serving of (8 medium) strawberries provides:
45 Calories with 12g Carbohydrate, 1g Protein, and
0g Fat
160% of your day's supply of Vitamin C (more than one orange!)
16% of your day's supply of Fiber
20% of your day's supply of Folic Acid

Raspberries - A daily serving (1 cup) of raspberries provides:
60 Calories with 15g Carbohydrate, 1g Protein, and 1g Fat
50% of your day's supply of Vitamin C
32% of your day's supply of Fiber
6% of your day's supply of Folic Acid

Blueberries - A daily serving (1 cup) of blueberries provides:
80 Calories with 21g Carbohydrate, 1g Protein, and 0g Fat
25% of your day's supply of Vitamin C
14% of your day's supply of Fiber
2% of your day's supply of Folic Acid

Blackberries - A daily serving (1 cup) of blackberries provides:
60 Calories with 2g Protein and only 1g Fat
50% of your day's supply of Vitamin C
32% of your day's supply of Fiber
9% of your day's supply of Folic Acid
6% of your day's supply of Iron
4% of your day's supply of Calcium

Know Your Chocolate!

Milk Chocolate - Made from milk solids, cocoa butter and sugar, milk chocolate is most often eaten as a candy bar. The first milk chocolate bar was invented by Swiss candy-maker Daniel Peter in 1876 when he devised the process of adding condensed milk to chocolate.

Unsweetened - Made from a blend of fine cocoa beans that are roasted, crushed and ground between large heated rollers, unsweetened is the purest form of chocolate. It is satin smooth, rich in cocoa butter and best for baking.

Semi - Sweet - This is made using the same method as unsweetened chocolate, but with just a pinch of sugar, cocoa butter and vanilla to give it a rish, sweet taste. Semi-sweet is perfect for garnished and fondues. 

White - White chocolate is made with cocoa butter, milk and sugar but doesn't contain cocoa solids. As a result, it is creamy white in color and mild and sweet in flavor. This is often used as a coating or decorative garnish.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.

* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.

* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.

* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.

* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.

* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.

* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

Sun-Dried Tomatoes

Sun-Dried Tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun-dried tomatoes. Sun dried tomatoes have the same nutritional value as the fresh tomatoes they are made from: they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories.
Sun dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter. Fresh tomatoes would be dried in the hot sun on the tile roofs as a way to preserve them for the cold months. Today they are still dried in the sun, but in much larger quantities and under strict quality controls.

To fully enjoy the great flavor of Sun-Dried Tomatoes, try these great recipes.

Sauce - In a food processor, puree sun-dried tomatoes, grated Parmesan cheese, a clove of garlic and enough chicken broth to make a smooth mixture. Serve over cooked chicken.

Pasta - Add chopped broccoli rabe to pasta water in the last few minutes of cooking; drain and toss with sliced sun-dried tomatoes. Top with freshly grated Parmesan.

Vegetable Saute - Cook sliced zucchini and yellow squash in olive oil until tender-crisp; add chopped sun-dried tomatoes, salt & pepper, and serve.

Wasabi

Nicknamed “Japanese horseradish,” wasabi (WAH-sah-bee) is grated from a rare Asian plant. Authentic wasabi is expensive and hard to find in the United States. The common substitute is a blend of horseradish and mustard, tinted green with food coloring to look like wasabi. 

Authentic wasabi has a thick toothpaste-like texture and a pungent, intense spiciness, with a heat intensity like that of chile peppers. Wasabi’s hotness can be neutralized by drinking water.

To Use - Serve with sushi, mix into mashed potatoes, or use in a sauce or marinade for strong-flavored fish. Look for tubes of wasabi paste or powder (to reconstitute with water) in the Asian food section of large supermarkets or in Asian markets.

Pumpkin

Pumpkin is one of my favorite ingredients because it is so versatile. Please don't wait until fall to cook this delicious food.  Find new ways to use it in recipes throughout the entire year, and not just for Pumpkin Pie. 

Plain old canned pumpkin is absolutely loaded with fiber and 1 cup has a mere 49 calories. Dozens of studies confirm that high fiber intake is associated with a host of health benefits. Pumpkin is also the easiest food in the world to prepare. You can sweeten it with Sugar or Splenda, sprinkle it with blood-sugar-lowering cinnamon and nutmeg for good measure, throw in some healthy almonds and make it one of the best tasting weight-loss treats around. It's filling and delicious.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease as well as some degenerative aspects of aging. Try these delicious Pumpkin recipes: Pumpkin Oatmeal Muffins, Pumpkin & Black Bean Soup, and Pumpkin Spice Cake.

Tips for Cooking Fish & Seafood

Fish can be cooked using a variety of methods including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch (4 to 5 minutes per half inch). Using a fork to check for doneness, the fish should be opaque, its juices milky white. Undercooked fish is transluscent, its juices clear and watery; overcooked fish is dry and falls apart easily.

SwordfishTunaRed SnapperSalmon

Tips for Cooking Fish

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor so you do not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

Buying Fish at the Supermarket

There are many varieties of fish that can be found in your local supermarkets, but do you know anything about that fish? How do you cook it? What is the texture? If you grill it will the fish fall apart? Here is a basic guideline for many of today's supermarket favorites.

Lean Sea Fish

Cod/Scrod - Smooth texture, tender white flesh

Haddock - From the North Atlantic, white, lean flesh, slightly dry

Halibut - From North Atlantic and Pacific Coasts, white, firm texture; good for poaching or steaming

Mahi Mahi - Strong meaty flavor

Ocean Perch - From Atlantic and Pacific coasts, pink flesh with mild flavor; great for chowders

Pollock - From Nrth Atlantic /Pacific coasts, Firm, white or grey flesh, mild flavor

Red Snapper - Firm, white flesh with red skin

Sea Bass - Firm flesh, may be baked, grilled or broiled

Turbot - Firm white steaks, white flesh and mild flavor; great for grilling

Whiting - From Mid-Atlantic coast, soft flesh, great for chowders

Oil-Rich Sea Fish

Salmon - Pale to pink or red flesh, very distinct flavor not easily substituted for, good poached, broiled, baked, grilled or pan-fried

Swordfish - From Atlantic & Pacfic coasts, firm flesh, strong flavor; good for grilling, baking, broiling

Tuna - Albacore has the most delicate flavor; also yellowfin and bluefin; firm pink to deep red flesh, steak-like texture; freezes well

Freshwater Fish

Catfish - Farmed in the Mississippi Valley; firm, sweet and white flesh

Perch - From Eastern U.S., firm, delicate texture; versatile in cooking

Trout - Farm-raised in Western U.S., firm, delicate, pink-orange flesh; may be grilled, baked or broiled

Whitefish - From Northern Lakes, Mild, smooth and firm texture; good grilled, baked or smoked

Shellfish

Clams - From Atlantic and Pacific coasts, smaller clams are more tender, the larger are tougher; rich in protein and minerals

Mussels - lean, sweet, tender texture; best steamed or added to chowders

Scallops - Sea Scallops are mild in flavor; Bay Scallops from Long Island and Massachusetts are mild on flavor; Calico from the Gulf Waters are small and cook quickly

Shrimp - Most shrimp is imported from Asia or South America and is almost always sold frozen or previously frozen. Shrimp degrade very quickly. Only about 2 percent of shrimp sold is truely "fresh" and is usually sold within 50 miles of where it is caught.

Equivalents Chart

This handy list is a quick reference when baking or cooking.  I have used this list a million times!
If your recipe requires 1 cups of crushed saltines,  do you know how many crackers you will need?  You will need 28 saltines. 

INGREDIENT	EQUIVALENT MEASUREMENT
1 large egg yolk	1 tablespoon plus 1 teaspoon
1 large egg white	2 tablespoons plus 2 teaspoons
1 large egg	4 tablespoons
1 pound cheese	4-1/2 cups grated
3 pounds cooked chicken	4-1/2 cups chopped
8-10 large egg whites	1 cup
12-14 large egg yolks	1 cup
3 medium bananas	1 cup mashed
1 egg	1/4 cup egg substitute
28 saltine crackers	1 cup crumbs
3 slices bread	1 cup crumbs
1 lemon	2 to 4 tablespoons juice 1 teaspoon grated rind
1 12 oz. pkg. chocolate chips	2 cups
1 pound tomatoes	1-1/2 cups chopped
1 pound fresh spinach	12 cups fresh 1-1/2 cups cooked
1 pound onions	3 cups chopped
19 chocolate wafers	1 cup crumbs
1 pound cherries	2-1/2 cups, pitted
1-1/2 pounds chicken breasts	3 cups cooked, chopped
1 large onion	1 cup chopped
1 medium orange	6 to 8 tablespoons juice 2 to 3 tablespoons grated rind
22 vanilla wafers	1 cup crumbs
14 graham crackers	1 cup crumbs
1 cup uncooked white rice	3 cups cooked white rice
1 cup uncooked pasta	2-2/3 cups cooked pasta
1 pound brown sugar	2-1/4 cups
1 packet active dry yeast	2-1/4 teaspoons
1 medium apple	1 cup of slices
1 stick butter	1/2 cup, 4 ounces, 1/4 pound
1 tablespoon fresh herbs	1 teaspoon dried herbs
1 pound pitted dates	2-2/3 cups chopped

Smoked Gouda & Wild Mushroom Dip

2 TB Butter 
3 cups White Mushrooms, stems removed and caps chopped (or portabella or shiitake mushrooms)
1 TB Garlic, minced
2 cups Half & Half
4 (8 oz) pkgs Cream Cheese
3 cups Smoked Gouda, shredded
2 cups Spinach, roughly chopped
Salt and Pepper, to taste

In medium sauté pan, melt butter over medium heat and sauté mushrooms and garlic until soft, about 6 to 8 minutes. Remove from heat and set aside.

In medium saucepan, combine half & half, cream cheese and Gouda over low heat. Stir constantly until ingredients have incorporated. Add mushroom mixture and spinach to cheese mixture.

Season with salt and pepper and serve immediately with crackers or fresh vegetables for dipping.

Roasted Red Pepper Hummus

Serve with assorted veggies and pita bread cut into wedges and lightly toasted. Tahini is a sesame paste which can be found in the Mediterranean foods section of your market. 

1 (15 oz) can Garbanzo Beans, drained
1 (4 oz) jar Roasted Red Peppers
3 TB Lemon Juice
1 1/2 TB Tahini
1 Clove Garlic, minced
1/2 tsp Ground Cumin
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1 TB chopped Fresh Parsley

In an electric blender or food processor, puree the garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving.

Serves 8.

Deviled Eggs with Salmon, Caviar & Wasabi

These are not the eggs to serve at the neighborhood picnic! Save these for a special occasion and serve with a favorite wine. 

4 Large Eggs
1/4 -1/2 cup Mayonnaise
1 oz Smoked Salmon, finely diced
1 1/2 TB Fresh Dill, finely snipped
1 1/2 TB Fresh Chives, finely snipped
1 small Shallot, finely minced
1 1/2 tsp Dry Wasabi
1/4 oz Sturgeon Roe

Place eggs in a medium saucepan. Add enough cold water to cover, add salt, and bring to a simmer over medium heat. As soon as water begins to simmer, cover pot and take off heat. Let eggs sit in pot for ten minutes, then drain the eggs and allow to cool.

Cut eggs in half lengthwise. Carefully scoop out the yolks and place in a bowl. Set aside the whites. With a fork, mash the yolks until smooth. Add the smaller amount of mayo and all remaining ingredients, except for the roe. Combine well. If mixture is too thick, add more mayo until easily spoonable. Fill egg whites with enough filling so it has a slightly rounded dome. If not serving immediately, gently cover and chill until needed.

Right before serving, add a dollop of caviar to each egg half and garnish with a tiny dill sprig or more finely minced chives.

Blue Cheese Deviled Eggs

If you are a fan of blue cheese, you are going to love these creamy Blue Cheese Deviled Eggs.  These are super easy to make and add a nice twist to the classic recipe.  Since deviled eggs are always a huge favorite at picnics, I like to serve 2 or 3 varieties, like the Tarragon Deviled Eggs pictured here with the blue cheese eggs. 

24 Large Eggs, hard-boiled 
1 cup (4 oz ) Crumbled Blue Cheese
2/3 cup Mayonnaise
2 TB minced fresh Parsley
1 tsp Hot Pepper Sauce
1/2 tsp Celery Seed
1/2 tsp Black Pepper
Diced Celery

Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and black pepper; stir until well blended.

Spoon mixture into the whites, or use a pastry bag to pipe the mixture into the egg halves.  Sprinkle lightly with paprika, if desired.   Refrigerate eggs until ready to serve.  

Deviled Eggs with Pepper & Horseradish

Adding just a touch of horseradish to these deviled eggs will be a real treat for your guests. 

12 Large Eggs
4 TB Mayonnaise
2 TB Dijon Mustard
3 TB (or more, to taste) Horseradish
1 TB Sweet Pickle Juice
1 tsp Freshly Ground Black Pepper
1/4 tsp Salt
Fresh Parsley for Garnish

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cool, about 30 minutes.

Peel eggs, then slice in half lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired.

(Can be made up to this point up to 1 day ahead. Cover whites and filling separately and chill.)

Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites and garnish with parsley

Irish Cream Brownies

These fudgy treats are made even more enticing with just a hint of Irish Cream liquor.  

1 cup Flour
1/2 cup Unsweetened Cocoa
1/4 tsp Baking Soda
1/4 tsp Salt
1/3 cup Semi-sweet Chocolate Chips
1/4 cup Butter
1 cup Sugar
2 Large Eggs (OR 1/2 cup Egg Substitute)
1/4 cup Irish Cream
1 tsp Vanilla Extract
Cooking Spray

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda, and salt in a small bowl.

Place the chocolate chips and the butter in a large microwave safe bowl. Microwave on HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add the sugar, egg, Irish Cream and vanilla, stirring with a whisk to combine.

Microwave on HIGH for 1 minute or until sugar disolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist.

Coat a 9-inch square baking dish with cooking spray, add batter and spread batter in a thin layer, spreading into the corners. Bake at 350 degrees for 20 minutes or until a wooden toothpick comes out almost clean. Cool on a wire rack.

* NOTE: Avoid cooking until the toothpick comes out clean, as this will produce an overcooked brownie.

Balsamic Strawberries

This simple dessert works great for an elegant dinner when served in long-stemmed glasses.

1 TB Butter
2 cups Fresh Strawberries, hulled and halved
1/4 cup Sugar (or Splenda)
1 TB Top-Quality Balsamic Vinegar
8 scoops low-fat Vanilla Ice Cream 

Melt butter in a large skillet over medium heat. Add the strawberries, sugar and vinegar. Cook until the strawberries are heated through and darkened to a ruby red.

Place 2 scoops of ice cream into each dessert bowl or stemmed glass. Spoon strawberries over the ice cream and serve.

Silky Espresso Pudding

1/2 cup Heavy Cream
2 tsp Instant Espresso
6 oz Bittersweet Chocolate, coarsely chopped
1/4 cup Sugar
1 Large Egg, at room temp
1 tsp Pure Vanilla Extract
Pinch of Salt

Before beginning, place 4 ramekin dishes in the freezer. 

In a small saucepan, bring the cream and espresso powder to a boil over high heat, stirring continuously.

Meanwhile, in a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste. With the machine on, carefully add the hot cream in a steady stream and blend until smooth and silky, about 1 minute.

Transfer the pudding to the ramekins and freeze until firm, at least 20 minutes, or refrigerate overnight. Serve with whipped cream and chocolate curls.

Sriracha Chicken Wings

These crispy chicken wings get their heat from Sriracha Hot Chile Sauce. Sriracha is made from sun-ripened chilies and garlic which are ground into a smooth paste. The sauce itself is amazing on many foods, and is a great addition to chicken wings. 

This recipe is adapted from the original in Food & Wine magazine which included cinnamon. The cinnamon did not quite work for us, so we deleted it from our version of the recipe. If you like more of the sweet/hot flavors, I have included the original amount of cinnamon should you choose to add it to your version of wings.

10 lbs Chicken Wings, split
1/4 cup Coriander Seeds, crushed
1 tsp Cumin Seeds, crushed
1 tsp Cinnamon (optional)
2 TB Kosher Salt
1/4 cup Extra-Virgin Olive Oil
3/4 cup Sriracha Chile Sauce
1 1/2 sticks (12 tablespoons) Unsalted Butter, melted
1/2 cup Chopped Cilantro (optional)
Finely Grated Zest and Juice of 3 Limes
3 quarts Vegetable Oil, for frying

In a very large bowl, toss the wings with the coriander and cumin seeds, (cinnamon, if desired), kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°. 

Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.

Macadamia White Chocolate Chip Cookies

Macadamia nuts are a good source of protein, calcium, potassium and dietary fiber. The oils in macadamia are: 84% monounsaturated, and 3.5% polyunsaturated.12.5% saturated, which make them a healthy snack addition to your diet.

1 cup Butter
1 1/2 cups Sugar
1/2 cup Brown Sugar
2 Large Eggs
1 1/2 tsp Vanilla
3 cups Flour
1/2 tsp Baking Soda
1 tsp Salt
12 oz White Chocolate Chips
1 1/2 cups (6 oz) Chopped Macadamia Nuts

Preheat oven to 350.

Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces.

Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.  Makes about 50 cookies.

Irish Lace Cookies

This recipe produces yummy wafer thin and crunchy oatmeal and brown sugar cookies that resemble "Lace". Be sure to use old-fashioned rolled oats for this recipe, not "instant" or "quick-cooking". For a unique additon to a dessert, roll warm cookies into cylinders and add to the side of a dessert plate.

1/2 cup Unsalted Butter (softened)
3/4 cup Light Brown Sugar, firmly packed
2 TB Flour
2 TB Milk
1 1/2 tsp Vanilla
1 1/4 cups Old-Fashioned Oats

Preheat oven to 350.

Cream butter and brown sugar until light and fluffy. Stir in flour, milk, and vanilla. Stir in the oats. Drop by teaspoonfuls into ungreased cookie sheets about 3 inches apart. Bake until golden brown, about 10-12 minutes.

Cool slightly, then move with a spatula to a wire rack.

As an alternative, roll the slightly cooled cookies into cylinders then transfer to a wire rack to cool completely.

Heart-Healthy Oatmeal Cookies

Enjoy these delicious oatmeal cookies without feeling a bit guilty! These tasty snacks contain fiber-packed dates and cholesterol-lowering oatmeal plus just a touch of chocolate to create a healthy snack.

6 TB Unsalted Butter
3/4 cup Light Brown Sugar
1/3 cup All-Purpose Flour
1/3 cup Whole Wheat Flour
3/4 tsp Baking Soda
1 1/2 cups Regular Oats
1/2 tsp Salt
1 Egg, lightly beaten
1 tsp Vanilla Extract
1 cup Chopped Pitted Dates
3 oz Bittersweet chocolate, coarsely chopped

Preheat oven to 350.

Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth.

In a medium bowl, combine both flours, baking soda, oats and salt. Combine the butter mixture with the dry ingredients and add the egg, vanilla, and dates and blend well. Fold in the chocolate and mix well.

Using a tablespoon, drop spoonfulls of mixture onto a lightly greased baking sheet or use silicone baking mats. Bake for 12 minutes, until tops are dry to the touch.

Lemon & Blueberry Bars

The lemon zest is the secret ingredient in these bars. The creamy citrus flavor of lemon plus the health benefits of blueberries makes these bars a great snack.

1 3/4 cups All-Purpose Fflour
1/2 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 tsp Salt
1/2 tsp Baking Soda
12 TB Unsalted Butter, cut into small pieces
1 1/2 cups Quick Cooking Oats
2 large Egg Yolks
1 can (14-oz) Sweetened Condensed Milk
1/2 cup Fresh Lemon Juice
2 tsp Lemon Zest
2 cups Fresh Blueberries, washed, drained, patted dry
1/2 cup chopped Pecans for garnish (optional)

Preheat oven to 350. Grease a 13" x 9" inch baking pan. (Line with foil or parchment if desired)

Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.

Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.

Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.

Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.

Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours. The longer the chill time, the better they’ll be.  Makes about 24 bars.

Apricot Oatmeal Bars

These bars make a healthy and tasty snack for the whole family. For an added treat, serve warm with a scoop of low-fat vanilla ice cream.

2 cups Regular Old-Fashioned Oats
1 3/4 cups All Purpose Flour
1 cup packed Brown Sugar
1/2 cup Light Margarine
1 1/2 tsp Vanilla Extract
1 1/2 cups Apricot Preserves

Preheat oven to 350. Coat 13" x 9" baking dish with nonstick cooking spray.

In a large bowl, combine oats, flour, brown sugar, margarine and vanilla. Cut the margarine into the mixture using a fork or use 2 knives to "crumble" the margarine into the mixture.

Press half of the oat mixture into the bottom of the baking dish. Then spread the apricot preserves onto the oat mixture, followed by the remaining oat mix on top. Gently press mixture to form a smooth top.

Bake for 35 minutes, or until bubbly and golden brown. Cool completely in the pan on a wire rack.

When cool cut into 36 bars.

Conversion Table for Cooking

Volume (Dry)

American Standard	Metric
1/8 teaspoon	.5 ml
1/4 teaspoon	1 ml
1/2 teaspoon	2 ml
3/4 teaspoon	4 ml
1 teaspoon	5 ml
1 tablespoon	15 ml
1/4 cup	59 ml
1/3 cup	79 ml
1/2 cup	118 ml
2/3 cup	158 ml
3/4 cup	177 ml
1 cup	225 ml
2 cups or 1 pint	450 ml
3 cups	675 ml
4 cups or 1 quart	1 liter
1/2 gallon	2 liters
1 gallon	4 liters

Volume (Liquid) 

American Standard   (Cups & Quarts )	American Standard (Ounces)	Metric (Milliliters & Liters)
2 tbsp	1 fl. oz.	30 ml
1/4 cup	2 fl. oz.	60 ml
1/2 cup	4 fl. oz.	125 ml
1 cup	8 fl. oz.	250 ml
1 1/2 cups	12 fl. oz.	375 ml
2 cups or 1 pint	16 fl. oz.	500 ml
4 cups or 1 quart	32 fl. oz.	1000 ml or 1 liter
1 gallon	128 fl. oz.	4 liters

 

Oven Temperatures 

American Standard	Metric
250° F	130° C
300° F	150° C
350° F	180° C
400° F	200° C
450° F	230° C

Weight (Mass)

American Standard  (Ounces)	Metric (Grams)
1/2 ounce	15 grams
1 ounce	30 grams
3 ounces	85 grams
3.75 ounces	100 grams
4 ounces	115 grams
8 ounces	225 grams
12 ounces	340 grams
16 ounces or 1 pound	450 grams

Dry Measure Equivalents

3 teaspoons	1 tablespoon	1/2 ounce	14.3 grams
2 tablespoons	1/8 cup	1 ounce	28.3 grams
4 tablespoons	1/4 cup	2 ounces	56.7 grams
5 1/3 tablespoons	1/3 cup	2.6 ounces	75.6 grams
8 tablespoons	1/2 cup	4 ounces	113.4 grams
12 tablespoons	3/4 cup	6 ounces	.375 pound
32 tablespoons	2 cups	16 ounces	1 pound

British and American Variances
Term	Abbreviation	Nationality	Dry or liquid	Metric equivalent	Equivalent in context
cup	c., C.		usually liquid	237 milliliters	16 tablespoons or 8 ounces
ounce	fl oz, fl. oz.	American	liquid only	29.57 milliliters
		British	either	28.41 milliliters
gallon	gal.	American	liquid only	3.785 liters	4 quarts
		British	either	4.546 liters	4 quarts
inch	in, in.			2.54 centimeters
ounce	oz, oz.	American	dry	28.35 grams	1/16 pound
			liquid	see OUNCE	see OUNCE
pint	p., pt.	American	liquid	0.473 liter	1/8 gallon or 16 ounces
			dry	0.551 liter	1/2 quart
		British	either	0.568 liter
pound	lb.		dry	453.592 grams	16 ounces
quart	q., qt, qt.	American	liquid	0.946 liter	1/4 gallon or 32 ounces
			dry	1.101 liters	2 pints
		British	either	1.136 liters
teaspoon	t., tsp., tsp		either	about 5 milliliters	1/3 tablespoon
tablespoon	T., tbs., tbsp.		either	about 15 milliliters	3 teaspoons or 1/2 ounce

Baked Whole Chicken

This recipe is a favorite for my family. It is an easy Sunday night dinner, with enough chicken left over for another meal during the week, like Baked Chicken Chimichangas. Best of all, prep time is only about 10 minutes.

1 Whole Chicken (about 5 - 7 pounds)
Seasoned Salt
Fresh Black Pepper

Rinse the chicken and pat dry and place in a foil covered roasting pan. Sprinkle entire chicken generously with the salt and pepper. Bake chicken uncovered at 350 for 1-1/2 to 2 hours, or until chicken is browned. Near the end of the cooking time, insert a meat thermometer into the thigh area of the chicken, making sure to not touch the bone, and check for an internal temperature of 185-190 degrees.