Hermit Cookies

From the kitchen of Lucy Bardessono (Noni)

Ingredients 

1/2 cup butter 

1/2 cup sugar

1/2 cup molasses

2 eggs

2 cups flour 

1/2 tsp salt

1/4 tsp soda

2 tsp baking powder

1 tsp cinnamon 

1/2 tsp cloves 

1/4 tsp mace and nutmeg 

1/8 tsp allspice 

3/4 cups raisins 

1/4 cup chopped walnuts 

Glaze:

3/4 cup powder sugar 

4 tsp water 

Prepare a 12x8x2 inch pan by greasing bottom and sides. Pour in batter into pan and spread evenly. 

Bake at 360 degrees for 30 minutes.  Spread the glaze while still warm m

Rocks Cookies

From the kitchen of Lucy Bardessono (Noni)

Ingredients 

1 1/2 cups brown sugar

1 cup shortening 

3 eggs

1/2 cup sour milk (add 1 tsp vinegar to regular milk)

1 lb chopped dates

3 cups flour

1 tsp soda

1/2 tsp salt

1 tsp cinnamon 

1/2 tsp allspice 

1/4 tsp cloves 

1 cup chopped nuts

1 cup raisins 

Mix together and drop by teaspoon.  Bake 12 minutes at 375.

Ethnic Cooking Class "Baklava & Biscotti"

In the first few years of my marriage, I took an adult class at Napa Valley College called Ethnic Cooking.   It was so much fun, we had different local guest instructors, Mrs. Virginia Parras taught us how to make Baklava, and Vicky Altamura taught us how to make Biscotti.  

Baklava - Greek Night

1 lb. filo dough (found in the frozen food section

4 cups finely chopped walnuts

1 pound butter

Syrup:

1 1/2 cup honey

1 1/2 cup sugar

2 1/2 water

2 sticks cinnamon 

Butter a 9 x 13-inch pan.  Taking 3 layer of filo dough, spread over the bottom of the pan.  Butter the top of the filo, sprinkle 3 -4 tablespoons of the chopped walnuts oases the top.  Cover the first layer with 3 more sheets of filo dough, butter the dough and sprinkle with 3-4 tablespoons of nuts.  

Repeat this process until about 20 layers are constructed. The top crust is constructed by layering 3-4 sheets of filo dough.  Cut into diamond shapes and bake until brown, about 30-40 minutes at 30 degrees.  

Syrup:  Boil sugar, honey, water, cinnamon for 10 minutes.  Cool syrup, then pour over baklava as soon as it is removed from the over.

Biscotti - Italian Night

In a large bowl combine:

5 eggs

2 cups sugar

1 cut milk

1 cup oil

3 teaspoons anise seeds (whole)

9 teaspoons baking powder

pinch of salt

1 cup chopped almonds (optional)

6-7 cups flour (enough to make a soft dough)

On a greased cookie sheet, shape the dough into an oval 5 x 11 inches long.  Bake at 350 degrees until pale golden brown about 20 minutes.  Remove from oven ad cut into 1 inch slices.  arrange the slices on the cookie sheet and return to the oven for 10-15 minutes until lightly brown.  Cool and store in air tight container.

(optional decorations).  Melt chocolate and dip on edge or end into the chocolate, cool until the chocolate is hard then store in container.

Sugar Cookie

Sugar Cookie

My friend Liz makes these amazing sugar cookies.  She has shared this recipe and her talent in decorating the sugar cookies with so many in our community.  One Mother and Daughter even started their own cookie company, specializing in made to order theme cookies for Mother's Day, Graduations Baby Showers you name it and they create it.

I do a simple version myself normally a flower or my favorite at Christmas time, a snowflake.  They take a little extra time to frost and let set to apply the detail decorations. But this soft sugar cookie is definitely a labor of love and so worth it.

Ingredients:

1/2 cup butter

1/3 cup shortening

3/4 cups sugar

2 3/4 cups flour

1 egg

1/3 cup sour cream

1 1/2 teaspoon baking powder

    1 1/2 teaspoon vanilla extract

Cream the butter, shortening and sugar.  Add in the egg, sour cream and vanilla mix until blended.  Add dry ingredients together and mix in with the wet.  Divide the dough in half, cover and chill for 2-3 hours.

Roll the dough on a lightly floured surface to about 1/8 inches thick.  Using cookie cutters cut into desired shapes and place on a cookie sheet using parchment paper or a silpat baking liner.  Bake at 375 degrees about 8 minutes or until the edges are firm and bottom is lightly brown.  Cool on a wire rack.  Frost when completely cool 

Powder Sugar Glaze

Powder sugar 

half and half cream

vanilla extract (if making white glaze use clear vanilla)

The glaze is not an exact measurement, its one of those things that I judge by look and constancy.  The glaze is spread over the entire cookie, let dry until completely set, usually overnight.  After the glaze has hardened you can then pipe a firmer glaze mixture to decorate the cookie as desired.  If using sprinkles to decorate apply before the glaze hardens.  Once the glaze has set sprinkles will not adhere. Have fun and be creative.  The more you make this recipe and decorate the better you will get.  There are several videos on the web you can watch to help you achieve the desired look of your cookies.  

Side note:  I often just pipe the thick glaze over the naked snowflake cookie and sprinkle with white or colored sugar crystals.  Its a great activity with kids, just put out the glaze and frosting in piping bags, sprinkles, and stand back! You'll be amazed.

Rocky Road Bars

Rocky Road Cookie Bars 

I love this cookie! it’s a quick bar cookie loaded with marshmallow, nuts and chocolate goodness.  It was one of my favorite cookies as a little girl.  It's the best of both worlds, a cookie that is like a candy bar!

Ingredients:

1/4 cup flour

1/4 tsp baking soda

1/8 tsp salt

1/3 cup brown sugar

1 egg

1 Tablespoon soft butter

1/2 teaspoon vanilla

1/2 cup chopped walnuts

Once the cookie mixture is baked add to top:

1 cup mini-Marshmallows
6 oz chocolate chips

Beat all ingredients together until smoother.  Spread mixture in a greased 9 x 9 square pan, bake at 350 for 15 minutes.   Remove from the oven and sprinkle with mini marshmallows then sprinkle 6 oz of chocolate chips over marshmallows.  Return to the oven for 5-10 minutes until the chocolate melts. Remove from the oven and spread the melted chocolate over the marshmallows.  Cool and cut into bars. 

No Bake Cookies

 

During the summer when it was too hot to have the oven on my mom would make a stove top cookie.  She called them boiled cookies I've also had friends say they called them No bake Oatmeal Peanut butter cookies. What every you call them they are delicious, quick and easy, they are a great cookie to take on a camping trip.

Ingredients

2 cups sugar

1/2 cup milk

1 stick butter or margarine

1/4 cup unsweetened cocoa powder

3 cups old fashioned rolled oats

1 cup smooth peanut butter (I like to use the crunchy peanut butter)

1 Tablespoon vanilla

pinch salt

In a medium saucepan bring the sugar, milk, butter and cocoa to a boil over medium heat.  Let boil one minute stirring occasionally.   Remove from heat and add peanut butter, vanilla, salt and oats, stir until combined.

Line a baking sheet with parchment paper. Drop teaspoonfull mixture onto the parchment paper.  Let them sit at room temperate until cool and hardened, about 30 minutes.   Refrigerate in an airtight container for up to 3 days (if they last that long).

Lemon Bar Cookies

Ingredients

For the crust:

1/2-pound unsalted butter at room temperature
1/2 cup sugar
2 cups flour
1/8 teaspoon salt

Filling:

6 large eggs
3 cups sugar
2 Tablespoons grated lemon zest
1 cup fresh lemon juice
1 cup flour
powder sugar for dusting



Preheat oven to 350 degrees

Crust:

Cream butter and sugar until smooth, add in flour and salt combine with a mixer on low.   Press dough into a 9 x 13 x 2-inch baking sheet build up 1 1/2-inch edge on the sides.  

Bake the crust for 15-20 minutes until slightly brown.  

Filling:

Beat eggs, sugar, lemon zest. lemon juice and flour.  Pour over crust and bake for 30-35 minutes until filling is set.  Let cool to room temperature.

Cut into squares or triangles and dust with powder sugar

Hazelnut and Jam Thumbprint Cookies

Hazelnut and Jam Thumbprint Cookies

Chocolate Hazelnut 

When my son Trevor got married he and his bride Meghan wanted an Italian theme open house for our side of the family.  The open house was held in the Napa Valley at my Mothers home in Yountville. Her home is surrounded by a vineyard, a beautiful setting for an the event in April.  My daughter Jennifer was in charge of the Italian Soda Bar, it was speculator. The bar base was made out of two wine barrels and the top was a rustic wooden board.  Jennifer made a chalk menu board with directions for the self serve Italian Sodas.  I was in charge of creating sweet morsels of Italian inspired deserts.  My daughter In-Law loves Nutella so this was a must have on the desert table.  

Ingredients:

3/4 pounds (3 sticks) unsalted butter at room temperature

1 cup sugar

1 teaspoon vanilla

3 1/2 cups flour

1/4 tsp salt

1 egg beaten with 1 Tablespoon water (for egg wash)

1 cups hazelnuts chopped very fine

Hazelnut spread (Nutella)

In an electric mixer with a paddle attachment cream together the butter and sugar until just combined then add the vanilla.   Sift together the dry ingredients and add to creamed butter and sugar.  Mix until the mixture starts to come together.  On a floured board dump the cookie mix and form into a disk.  Wrap and chill for 30 minutes.

Once chilled roll the dough into 1 1/4 inch balls, a scoop is perfect to make uniform size cookie balls.  Dip into the egg wash and roll in the chopped hazelnuts. Place on a parchment lined baking sheet and press lightly with your finger/thumb in the center to create a well.  Bake for 20 - 25 minutes.

Cool on a wire rack.  I stored the cookies in an air tight container for a few days. The morning of the open house I pipped the Hazelnut spread  into the center of the cookie using a pastry bag to create a  pretty swirl.

Thumbprint  with jam filling

Jam Thumbprint Cookie

Follow the recipe above replacing the nuts and Nutella with 7 oz of sweetened flaked coconut, apricot or seedless raspberry Jam .  Dip the cookie ball into the egg wash and roll into the coconut.   Create the well in the center and fill with 1/4 teaspoon jam.  Bake at 350 degrees for 20-25 minutes until the coconut is golden brown.  Unlike the Hazelnut filling the cookies is filled with the jam then baked.  

Santa's Whiskers

Like so many families a tradition on Christmas Eve is to set out a plate of cookies, glass of milk and a carrot for Santa and his Reindeer.  These refrigerator cookies are transformed into what I call "Santa's Whiskers". These cookies have become our family tradition for Santa's Cookie Plate.

The dough can be made ahead and stored in the refrigerator to be baked at a later time.




Ingredients:
1 cup softened butter
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla or almond flavoring
3 cups flour
1 teaspoon salt
1/2 cup chopped maraschino cherries

Cream together butter, sugar, eggs and flavoring.  In a separate bowl combine the dry ingredients and mix well.  Add dry ingredients to the wet.  Once combined mix in the cherries.

Divide dough into 2-3 equal parts.  Shape each part by rolling into log 2 inches thick. Roll dough into shredded coconut and wrap in wax paper or plastic wrap, chill for 4 hours until firm.

When your ready to bake preheat the over to 375 degrees.  Slice the roll into 1/4 inch slices and place on a cookie sheet.  Bake 8-10 minutes until the edges start to become light brown.  Remove from oven and transfer onto a cooling rack.

This recipe can be changed up just slightly to make a refigerator cookie by subt

Chocolate Chip Toll House Cookies

When I went to visit my Grandparents (Gordon and Ethel Roberts,) Grandma's cookie jar was always full.  She made the best cookies. I especially remember her chocolate chip bar cookies.  I've tried to replicate Grandma's bar cookies but they are never as good as hers. So I stick with the best, which in  my opinion is the Nestle Toll House Cookie.

Over the years I've tried a new chocolate chip recipe but why change something that is perfect.  My recipe box includes an empty bag of chocolate chips with the recipe on the back, just to make sure I get it right.

Grandpa loved cookies, which is why I think Grandma always kept the cookie jar full.  After she passed Grandpa would keep the cookie jar filled with Fig Newton's.  I can't think of a time that I visited when the cookie jar was empty.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

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Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Zucchini Cookies

Zucchini Cookies

Ingredients

1 cup zucchini peeled & grated
1 tsp soda
1 cup sugar
1/2 cup shortening (part margarine)
1 2gg slightly beaten

Add:

2 cups flour
1 tsp cinnamon
1/2 tsp each cloves, nutmeg, and salt

Add to batter:

1 cup. raisins
1 cup chopped walnuts



In a large bowl mix wet ingredients and set aside.   In a small bowl mix dry ingredients and add to the wet until completely combined.  Stir in raisins and nuts. 

Drop by teaspoon onto baking sheet , bake at 375 degrees 12-15 minutes

Snowball Cookies

These tender morsels are also known as Italian Wedding Cookies, Russian Tea Cakes, and Mexican Wedding cookies.  No matter what their name is they are tender sweet morsels that melt in your mouth.  This cookie was a must have on our dessert table at Trevor and Meg's wedding celebration in Yountville with family and friends.

The wonderful thing about these cookies is that they can also be made ahead and frozen.  I've had a few friends make these for weddings as well.  With so many preparations with any gathering it's nice to be able to make things ahead of time.

There are a few cookies that I make during the holidays, this is definitely one of them.  I package them up in a container or clear treat bag and tie with a pretty ribbon.  They make a wonderful little, made with love gift for neighbors and friends.

 Ingredients:

Trevor and Meg April 18, 2014
 Medford Oregon

1 cup soften butter
1/2 cup confectioners sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
3/4 cups finely chopped nuts (pecans or walnuts)
Cream butter, sugar and vanilla until smooth.  In a separate bowl combine dry ingredients and mix with wet ingredients until combined.  Add in nuts and form dough into 2-inch balls.  Place on a cookie sheet and bake in a 375-degree preheated oven for 10 - 12 minutes. 

Remove from oven and while still warm roll the cookie in confectioner sugar coating well.  Cook completely, at this point you can freeze in container to serve later. 

Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs or 3 medium
1 teaspoon vanilla
2 cups flour
2 1/2 cups oatmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 oz grated chocolate
1 1/2 cups chopped nuts
12 oz chocolate chips

Cream butter, sugar, eggs and vanilla until smooth.   Measure out the oatmeal, place in a blender or food processor and process until it turns into a power.  Mix together dry ingredients and blend with wet ingredients.  Once blended add in chocolate and nuts.

Form dough into 2" golf ball size cookie. Bake at 375 degrees for 6 minutes.  Makes 4 dozen cookies

Persimmon Cookies

From the kitchen of Lucy Bardessono (Noni)

Ingredients 

These cookies are cake like, very similar to an Applesauce Cookie.   Persimmon Cookies remind me of fall in the Napa Valley.  Growing up we had different fruit trees as well as walnut trees but there was always someone my parents knew that had a persimmon tree.  I remember getting some around the time of the first frost in the valley.  Mom would keep them in the freezer until she wanted to use them.  She also made a persimmon pudding around Christmas time, (recipe for the pudding to follow).

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs

1 cup persimmon pulp - mash until smooth

2 cups flour

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

1 cup raisins

1 cup chopped walnuts 

In a bowl combine dry ingredients and set aside.  In another bowl combine butter sugar and eggs, cream until smooth.  Add in pulp and mix well.  Add dry ingredients to the wet ingredients until well combined. 

Drop by spoonful onto a lined baking sheet.  Bake at 350 degrees for 10 - 12 minutes.

Snickerdoodle Cookies

Snickerdoodle, what a silly name.  I was curious about the history of this cookie covered in sugar and cinnamon.  So, I look them up and found out that the were first baked in 1891 by Cornelia Campbell Bedford.   She was a cooking teacher and writer from New York.   Cornelia was working on a recipe for the Cleveland Baking Powder Company when she came up with the recipe for this cookie.  She published the recipe and it went viral.  Did things go viral back then?  Anyway, if you have never had this cookie before they are a must to try.    There are some cookie recipes that I don't always have the correct ingredients on hand, however I  always have what I need to make these.

This recipe comes from my Better Crocker Cookbook that was given to me by Ethel Roberts, my Grandmother.  I have used this book so much it started to fall apart.  I used packing tape to hold the binding together.  My daughter Jennifer saw it one day and said, "You know Mom you can still buy that Cook Book".   I opened up the front page with a handwritten note from my Grandmother, "To Bonnie whom is a bonny cook  From Grandma Roberts 1974".  My reply to Jen, but it won't have this inside.  Call me sentimental, I love this book for so many reasons!

Ingredients 

1/2 cup butter softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Mix together and set aside:
2 Tablespoons sugar
2 Teaspoons cinnamon

Cream butter, shorting, sugar and eggs until creamy.  Mix dry ingredients together and stir.  Add dry ingredients to the wet ingredients and mix until all the flour is incorporated.  Mix the 2 Tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.  

Shape the dough by taking a teaspoon full of dough and rolling into a ball, I like to use a small scoop so the cookies are uniform in size.  Roll the dough in the cinnamon and sugar mixture.  Place on a cookie sheet and bake at 350 degrees for 8 to 10 minutes.  Remove from oven and immediately transfer cookies to a cooking rack.  

Monster Cookies - Everything but the Kitchen Sink

Everything but the kitchen sink.  You can omit or add ingredients and make these totally your own.  Replace the M&M with reeses pieces, or butterscotch chips instead of the chocolate chips.  

Ingredients

2 sticks softened butter

1/2 cup granulated sugar

1 1/2 cup brown sugar, packed

2 eggs

1 Tablespoon vanilla extract

1 1/2 cup flour 

1/2 teaspoon Baking Soda

1 teaspoon Baking Powder

2 teaspoons Kosher Salt

1 1/2 cup Oats 

1/2 cup M & M's 

1/2 cup chopped pecans or walnuts

1 cup chocolate chips

2 1/4 cups Rice Krispies

Cream butter with the brown and granulated sugar until fluffy.  Add the eggs and continue to beat until smooth and add vanilla. . 

Combine the flour, salt, baking powder and baking soda and combine.  Add flour mixture to the wet ingredients mixing until combined.  Once combined add in the candies, chips, nuts, oats, and rice cereal.   Be very careful not to overmix the batter. 

Scoop the dough onto a cookie sheet and bake for 20 minutes at 350 degrees until golden brown.  Transfer warm cookies to a cooling rack

Italian Buttercream Frosting

July 24,2019 my Mother Maxine Bardessono turned 90 years old.  To celebrate approximately 90 family and friends gathered at her home in Yountville.  I was in charge of making cupcakes for the occasion.  I had decided to make three different flavors, chocolate with a chocolate frosting, Lemon with a lemon cream cheese frosting and a champagne cake with an Italian buttercream frosting.
The day of the celebrations I needed to decorate the champagne cupcakes with a fresh raspberry.  I didn't have to ask for helpers that day, my granddaughter Hallie and great niece Claire volunteered to help when they saw the cupcakes.  I put out the container of cupcakes and raspberries and stood back.  They had a great time decorating 4 dozen cupcakes.  They were so cute, and very pleased with themselves, I think they did a fantastic job.




Italian Buttercream Frosting

1/2 cup water

1 1/4 cups granulated sugar plus another 1/2 cup

1 tsp cream of tartar

8 large egg whites at room temperature

6 sticks of unsalted butter at room temperature

Hallie and Claire

Combine the water and 1 1/4 cup sugar in a small saucepan and stir once or twice just to moisten the sugar.  Bring to a boil over medium heat and continue to cook until it reaches a temperature of 250

degrees.

As soon as you set the syrup to cook, begin the meringue.   In a standing mixer with a whisk attachment beat the egg whites until frothy.  While beating  sprinkle with the cream of tarter and 1/2 cups sugar, beat until stiff.  The goal is to have the meringue at stiff peaks and the syrup at the correct temperature at the same time. If the syrup is not ready but the meringue is continue to beat the meringue at the lowest speed until the syrup reaches the desired temperature.  If the syrup is ready first you can add a small amount of hot not cold water to lower the temperature slightly. 

When the syrup is ready, turn off the mixer a quickly pour about 1/3 cup of the syrup into the meringue. Immediately turn the mixer at medium high speed and continue to pour the hot syrup into the mering in a thin stream.  

Continue to beat the meringue with the whisk attachment at medium speed until the bowl is cool to the touch.  You do not want to add the butter before the meringue is completely cool or the butter will melt. Once the meringue is cool you can begin to incorporate the butter.

With the mixer running at medium speed add 2 or 3 tablespoons of the softened butter.  Beat until each addition of butter is completely incorporated before adding more.  Keep beating until the all the 6 sticks of butter have been incorporated and the mixture is smooth.  You may need to continue to beat the buttercream if it doesn't look completely smooth. 

After the butter is fully incorporated you can add any flavoring desired. You can refrigerate the meringue for later use for up to 1 week.

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Notes

Provolone Sundried Tomato and Pesto Appetizer

This appetizer has become a family tradition for holiday gatherings.  It's not the holidays without this multi layered Italian inspired creation of pesto, sun dried tomatoes, provolone and garlic cream.

I brought this recipe with me when we moved to Delano.  I had many opportunities to serve this torte at church functions as well as with my customers.  I was often asked by customers if I shared my recipes.  Since I was still catering at the time I didn't reveal my recipe but often made this as a gift for close friends and of course sold the torte in my catering business.

After I no long catered and I noticed a few chef celebrities with their own versions, I have shared my recipe with new family members, friends and co-workers.   This is always a hit and can be made ahead which is such a blessing during the busy holidays.  I like to serve with a baguette but I have served it with a good quality cracker that does not have a strong flavor that might interfere with the wonderful flavors of this torte.

Ingredients:

1/2 cup sun dried tomatoes packed in oil

1 pound thinly sliced provolone cheese

1 small jar pesto

1/4 cup pistachios chopped

1 8 oz package cream cheese softened

1/4 cup unsalted butter at room temperature

1 clove minced garlic

1/8 teaspoon pepper

I piece piece of cheesecloth

Cut the cheese cloth to overlap the 4 x 8 inch loaf pan.  Wet the cloth with water and wring dry, line the pan with the cloth. Chop the tomatoes and let them drain on a paper towel and set aside. Meanwhile cut the provolone into half and cover the bottom of the loaf pan and the sides overlapping with about 2 1/2 inches up the side of the pan.  

Spoon a  few tablespoons of pesto on the bottom of the cheese lined loaf pan.  Cover the pesto with another layer of provolone.   Sprinkle half of the sun dried tomatoes on the provolone.  Over the tomatoes spread 1/3 of the garlic cream mixture then sprinkle with the remaining tomatoes.  Cover the tomatoes with another 1/3 of garlic cream, and spread the remaining pesto over the garlic cream.  With the remaining provolone cheese cover the pesto and fold the cloth over the loaf.  Press the loaf with your hands to compact lightly.

Chill the loaf until if feels firm about 2 hours.  To serve fold back the coth and invert onto a serving dish and gently remove the cheesecloth.  Garnish the top of the torte with fresh basil leaves pressed into the top center and pistachios.

Garlic Cream:

to make the garlic cream place the butter, cream cheese, pepper and garlic into a bowl.  With an electric or hand mixer mix until smooth.  Add in the pistachios and stir until combined.

Asian Chicken Salad

Ingredients:

3 cups shredded cabbage or Napa cabbage

3 cups shredded red cabbage

1 large carrot julienned (1 package of shredded carrots)

1 small bag bean sprouts (optional)

3 green onions

1/2 cup sliced or slivered almonds 

1/2 cups cilantro leaves chopped

1-2 Cooked chicken breasts shredded about 3 cups

2 Tablespoons sesame seeds 

1 package broken raw top ramen noodles (optional)

Dressing :

1/4 cup sesame seed oil

1/2 cup vegetable oil

1/4 cup rice vinegar

1 clove garlic

1 Tablespoon sugar

1 seasoning packet top ramen or 1 tsp chicken bouillon

BBQ Chicken Chopped Salad with Herb Ranch Dressing

Salad Ingredients:

4 cups chopped romaine lettuce

3 large fresh basil leaves chopped

3 Tablespoons chopped cilantro

1/4 cup black beans

1/4 cup drained corn

1/4 cup grated Monterey jack cheese

1/4 cup diced jicama or julienne 

1 large tomato

1 large avocado

1 leftover grilled chicken diced

1/4 -1/2 cup BBQ Sauce

garnish with fried tortilla strips 

Herbed Dressing:

1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 Tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons scallions (greens and whites)
2 teaspoon minced garlic
2 teaspoons minced fresh Italian parsley (flat leaf)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh basil, minced


In a mixing bowl with a fork stir together mustard and cold water to form a paste.   Set aside for 10 minutes as you combine the remaining ingredients.  In a bowl using a whisk blend together the remaining ingredients until smooth, add in the hydrated mustard and stir until combined.  Store in a covered mason jar in the refrigerator.

Greek Spinach Croustade

Greek Croustade is made with the flaky phyllo dough and a creamy spinach and cheese center that is both a fancy and easy to make appetizer. If you are a fan of spinach dip you are going to like this croustade.
I went through a period of making a few appetizers using phyllo dough.  Each appetizer recipe was as good as the one before.  Don't let the picture discourage you from making this appetizer, it is very easy and wonderful warm or at room temperature.

Ingredients:

1 10 oz package frozen chopped spinach

1/4 cup chopped onion

3 Tablespoons butter

3 Tablespoons flour

1/4 teaspoon crushed dried tarragon

1/8 teaspoon pepper

1 cup milk

2 eggs beaten

1 cup cottage cheese

1/2 cup crumbled feta cheese

10 sheets frozen phyllo dough thawed

1/2 cup melted butter

For the filling cook the spinach according to the directions on the package and drain well pressing out excess liquid.  In a medium saucepan cook onion in butter until tender.   Stir in flour, tarragon and pepper, gradually stirring in milk.   Cook and stir until thick and bubbly.  Stir half of the mixture into the beaten eggs, return the egg mixture back into the saucepan.  Stir in spinach and cheese mixing until blended.

When working with phyllo dough you want to make sure it does not dry out.  You will need a damp cloth to cover the phyllo dough as you work with one sheet at a time.

Unfold one sheet of the phyllo and brush lightly with melted butter. Fold the phyllo dough sheet into thirds lengthwise, bush the top with melted butter.  Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending the other end over the side of the pan.  

Repeat this process with the remaining phyllo dough sheets arranging them evenly around the pizza pan in a spoke fashion.  The inner sheets will overlay in the center of the pan creating an area completely covered into which the filling will be spread.  When all 10 sheets have been arranged on the pan, fill the center with the filling spreading evenly. 

Starting with the last sheet of phyllo dough strip, with both hands lift the end that is extended and twist several times creating a rose bud shape.  As you twist the phyllo dough coil and tuck the end under and place the rosette into the filling on the edge of the pan.  Repeat with each strip in reverse order until each is shaped and placed in the filling on the edge of the pan.  Drizzle with any remaining butter.  An alternative to the rosette is to fold the extend sheet in thirds and lay over the filling, don't comply cover the top of the filling.  

Bake in a 375-degree oven for 35 -40 minutes or until the top is golden brown.  To serve slice the croustade as you would a pizza, serve each wedge warm or cool  Make 8 servings.

Panzanella Italian Bread Salad

When your summer garden begins to give you the best flavor tomatoes, fresh garden basil, bell peppers and cucumbers make this salad.   You can take that day old french bread and your garden bounty and create a wonderful salad bursting with summer goodness.  Serve with cold chicken left over from your BBQ or serve with a grilled chicken for an easy summer meal.

Ingredients:

2 large ripe tomatoes cut into 1 inch cubes

1 english cucumber or seeded cucumber cut into 1/2 inch slices and cut into half

1 red bell pepper cut into 1" cubes

1 yellow bell pepper cut into 1" cubes

1/2 red onion thinly sliced
3 Tablespoons capers
20 large basil leaves, chopped
4 cups cubed french bread

Vinaigrette Dressing

1 teaspoon minced garlic

1/2 teaspoon dijon mustard

3 Tablespoons red wine vinegar

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

In a large saute pan heat oil, add bread.  Over low heat cook tossing bread frequently to brown evenly, more oil may be added if needed.

Whisk the vinaigrette ingredients together and set aside.  In a large bowl mix the tomato, cucumber, peppers, red onion, basil and capers.  Add the toasted bread cubes and mix in the dressing, season with salt and pepper.  Serve immediately, the salad can sit a room temperature for 30 minutes

Greek Salad

Adjust the ingredients in a salad to your personal preference

Romaine lettuce
Tomato
Red onion
Olives, black and or kalamata
Cucumber
Feta Cheese
Chickpeas
Kidney beans
Avocado

Dressing:

1 large clove garlic - finely minced
1/2 cups olive oil
3 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 tsp dried oregano
1/2 teaspoon salt
fresh ground pepper to taste

Orange Butter Lettuce Salad

I remember the first time that I had this salad.  Thom and I had dinner with Tom and Jane Kincade, Thom met them at Napa Valley Country Club when he worked there as an Assistant Golf Pro.  A few years later Thom and I became members at Napa Valley CC and often played golf with Tom and Jane.  I had this salad again at a church activity with the ladies from Napa 1st ward. The homemade orange dressing makes it light and refreshing.

Ingredients:

1 head butter lettuce

1 can mandarin oranges

1 purple onion sliced thin

1 avocado cubed

Dressing:

1/2 teaspoon grated orange peel

1/4 cup orange juice (fresh or bottled)

1/2 cut vegetable oil

1 Tablespoons sugar

2 Tablespoons white vinegar

1 Tablespoon lemon juice

1/4 teaspoon salt

Combine the dressing ingredients and whisk until combined.