Oatmeal Cookies

This cookie recipe offers so many delicious variations. From white chocolate, dried cranberries and pecans to dark chocolate, walnuts and dried cherries or simply made with traditional raisins, these cookies are moist with lots of buttery flavor. A hint of cinnamon puts them over the top.

Oatmeal Cookies

adapted from Joy of Baking

3/4 cup unsalted butter softened to room temperature

1 cup light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins

1 cup white or dark chocolate

1 cup walnuts or pecans, toasted and chopped

Preheat oven to 350 degrees.

If using nuts, you’ll want to toast them first. Spread nuts on a baking sheet and bake until lightly toasted, 5-8 minutes. Chop when cooled.

Using an electric mixer, beat butter and sugar until smooth. Add egg and vanilla and mix well.

In a separate bowl add flour, baking soda, salt and cinnamon; mix well.

Slowly add flour mixture to butter and sugar and beat until combined. Stir in oats and dried fruit. Add chips and nuts if using.

Scoop 1/4 cup of batter per cookie for large cookies and place 2 inches apart on a cookie sheet lined with parchment paper or a silpat.

Bake 12 – 15 minutes just until light golden brown around the edges. Cookies should be soft and a little wet in the middle.

Remove cookies from oven and leave on them on baking sheet for 5 minutes before transferring them to a wire rack to cool.

Makes about 20 – 24 large cookies

Cheddar Broccoli Soup

Posted by Brenda K. Agresta in Soup's On! and tagged with broccoli, cheddar, soup October 5, 2014

A fabulous soup for a fabulous fall day. Creamy, cheesy, delicious. Even if you are not a big fan of broccoli, you will love this soup. Puree it smooth or leave it chunky; the choice is yours. Great as a sandwich side or main dish.

Cheddar Broccoli Soup

(adapted from Food Network Kitchen’s Panera Bread copy-cat recipe)

6 tablespoons unsalted butter

1 small onion chopped

1/4 cup all purpose flour

2 cups half and half

3 cups low sodium chicken broth

2 bay leaves

1/4 teaspoon nutmeg, freshly grated if you have it.

4 cups broccoli florets

1 large carrot, diced

2 – 1/2 cups grated sharp white and yellow cheddar cheese

In a large dutch oven or soup pot, melt butter and sauté onions until soft. Add flour and cook 3 minutes, stirring constantly. Whisk in half and half until smooth and creamy.

Add nutmeg, broth and bay leaves.

Add 1 teaspoon kosher salt and 1/2 teaspoon freshly grated pepper.

Simmer over medium low heat 20 minutes.

Add broccoli and carrots and continue to simmer another 20 minutes, until vegetables are tender.

Remove bay leaves and puree in a blender. (or in pot with immersion blender) Leave in some chunks of broccoli if you wish.

Return soup to pot and add cheese. Stir over medium heat until melted. Add more salt or pepper as needed. Garnish with additional grated cheese. Serves 4.

Goes great with sourdough or beer batter bread.

Mother’s Vegetable Beef Soup

Posted by Brenda K. Agresta in Soup's On! and tagged with beef broth, beef stew, carrots, potatoes, vegetable beef soup, vegetable soup September 25, 2014

My mother spent most of her life in the kitchen. With 7 children and a hard working husband, she had plenty of hungry mouths to feed. Cooking was never her favorite past time- “let’s get this meal over with” she’d often say, but she managed to turn out some incredible down home cooking. She never used a recipe; never owned a recipe book but she made the best biscuits, cornbread, greens, grits and pies. All meat was fried and all vegetables were seasoned with bacon drippings. She was not a chef by any means, but that little woman was a fabulous southern cook and we were blessed with 3 hot meals everyday. Sadly, there are no recipes to pass down and these days, Mother is unable to recall those details.

This soup is one she made often. I recreated it as best I could by memory and added my own twist. It is a savory, hearty meal that warms my soul on those chilly days and takes me back to that little house on the red dirt road. Now if I could only re-create those biscuits.

Mother will be 98 on October 4th. Happy Birthday, Mary Helen. This one’s for you.

Vegetable Beef Soup

Serves 8-10

1-14 oz can diced tomatoes

1-15 oz can tomato sauce

½ pound stew beef, cut into bite size pieces

One large onion, chopped

1 large or 2 small stalks celery, sliced

2 14.5 ounce cans beef broth plus 1 can water

2 cups potatoes, small diced

2 carrots, sliced

¼ tsp tarragon

¼ tsp thyme

Salt and pepper to taste

1 cup elbow macaroni

1 cup frozen green peas

In a large soup pot or dutch oven, saute onions and beef until beef is browned and onions are soft. Add the remaining ingredients, except for the macaroni and peas. Simmer until potatoes and carrots are tender, 30-45 minutes. Add pasta, cook until tender, 10-15 minutes. Add peas. Simmer 5 minutes more. Serve with cornbread.

Mother’s Day 2013

Apple Cinnamon Loaf

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with apple bread, apple cake, Apples, Cinnamon September 21, 2014

The air is cool and crisp today in northern Illinois, reminding me that autumn is just around the corner. And though I am a southern girl, I must admit that I do enjoy all that fall has to offer here in the Midwest. Right now we are reveling in the start of apple season. Now I know that I can find apples in the stores year round, but this time of year we have many more varieties to choose from. My favorite, the Honeycrisp. Sweet-tart, juicy with a bit of crunch, they are great for snacking and for baking. So set aside old Granny Smith and give these red beauties a try.

You know there’s nothing like the smell of cinnamon and apples wafting through the house on a beautiful fall day, except for maybe the aroma of coffee that goes so well with this delicious sweet cake.

Apple Cinnamon Loaf

from Just a Pinch Recipes

You will need:

1/3 cup brown sugar

1 teaspoon ground cinnamon

2/3 cup granulated sugar

1/2 cup softened butter

2 eggs

1 1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 3/4 teaspoon baking powder

1/2 cup milk

1 large baking apple, peeled and chopped

Start by preheating the oven to 350 degrees. Prepare a 9×5 loaf pan with Pam for Baking or butter and flour.

In a small bowl, mix cinnamon and brown sugar together and set aside. Using an electric mixer, beat granulated sugar and butter to a smooth consistency. Add eggs, one at a time, blend well and mix in vanilla extract.

In a separate bowl, combine flour and baking powder. Stir into butter mixture. Add milk and mix until smooth.

Pour half of the batter into loaf pan. Top with half of the chopped apples and half of the brown sugar and cinnamon. Swirl brown sugar and cinnamon into batter. Repeat with remaining batter, apples and brown sugar cinnamon.

Bake 40-50 minutes. Test for doneness with a wooden skewer or toothpick.

Pasta with Roasted Vegetables and Spinach

Posted by Brenda K. Agresta in Dinner Ideas and tagged with cherry tomatoes, pasta, Roasted vegetables, spinach September 16, 2014

My garden is still producing beautiful, plump, sweet cherry tomatoes and this was the perfect dish to showcase them in. Roasting the vegetables lends incredible flavor to this light, healthy recipe. This is fabulous meal that takes little effort.

Pasta with Roasted Vegetables and Spinach

adapted from Everyday Food – January, 2010

2 pints cherry tomatoes
4 garlic cloves, unpeeled
3 shallots cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper
8 ounces rigatoni or spiral pasta
1/3 cup pitted black olives, coarsely chopped
3 cups baby spinach

Spread tomatoes, garlic, shallots and thyme on a rimmed sheet pan and toss with olive oil, salt and pepper. Roast in a preheated 450 degree oven for 20 to 25 minutes or until garlic is soft and tomatoes have burst.

Cook pasta according to package directions for al dente. Reserve 1/4 cup pasta water. Drain pasta and return to pot. Peel roasted garlic and mash into a paste. Add pasta water, roasted vegetables and olives to pasta. Simmer over medium high heat 3-5 minutes until sauce thickens. Toss in spinach. Serve with freshly grated parmesan if desired. Makes 4 servings.

Double Chocolate Zucchini Bread

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with Chocolate, zucchini bread August 25, 2014

Even if you’re not a zucchini fan, you will find this sweet bread to be most delicious. Moist, chocolate, so decadent – add a scoop of ice cream and drizzle of chocolate sauce to put it over the top.

Double Chocolate Zucchini Bread

Adapted from recipe by King Arthur Flour

You will need:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup baking cocoa or Dutch-process cocoa

1 2/3 cups all purpose flour

2 cups shredded, unpeeled zucchini

1 cup chocolate chips

Preheat oven to 350 degrees.

Prep a 9x5x3 or size approximate loaf pan with Pam or vegetable oil.

Mix eggs, honey, oil, sugar and vanilla in a large mixing bowl.

Add in salt, baking soda, baking powder, cocoa and flour and mix well.

Blend in zucchini and chocolate chips and pour into loaf pan.

Bake for 60-75 minutes, checking at the 60 minute point. Baking times are affected by the amount of moisture in the zucchini and the type of pan you use. Test with a toothpick or cake tester inserted in the center of the loaf. It should come out clean unless you pierce a chocolate chip.

Remove from oven and cool for 10-15 minutes before removing from pan, then continue cooling on a wire rack.

Wrap well and store at room temperature.

Zucchini and Squash Au Gratin

Posted by Brenda K. Agresta in Dinner Ideas and tagged with gratin, Yellow squash, zucchini squash August 12, 2014

It’s that time of year when gardens are overflowing with squash and everyone is wondering just how much zucchini bread they can make and share with friends and neighbors. Now, I love a good zucchini bread but there are lots of other ways to use summer squash.

We are having a perfect summer day here and we’ll be grilling up some pork chops for dinner. This gratin recipe that I recently pinned sounded like the perfect side for my chops so I decided to give it a whirl. The directions were somewhat vague; it gave no specific amounts for cheese or the size of baking dish, so I have included the amounts I used. The original recipe calls for a sprinkling of oregano but I used Penzey’s Fox Point seasoning which is a combination of salt and freeze dried shallots, chives, garlic, onion and green peppercorns. If you have access to this seasoning, give it a try. I use it on all of my sautéed vegetables and in eggs. It is available online if you don’t have a store nearby.

Zucchini and Squash Au Gratin

Adapted by recipe from Bobbie Seacrist

You will need:

2 tablespoons butter
1 large or 2 medium zucchini squash, sliced
1 large or 2 medium yellow squash, sliced
2 Shallots ( minced )
1 teaspoon minced garlic
1/2 cup heavy cream
1/2 cup shredded Mozzarella Cheese
Salt and Pepper to taste
1 teaspoon Penzey’s Fox Point seasoning or 1/4 teaspoon dried oregano
Freshly grated Parmesan cheese – 3 tablespoons plus 1/2 cup

Preheat oven to 450 degrees

Melt butter in a large skillet. Sauté shallots and garlic over medium heat until softened; 3-5 minutes.

Add sliced squash; salt and pepper to taste. Sauté for 1 minute.

Add cream and 3 tablespoons grated parmesan. Cook just until squash is barely fork tender; 5-7 minutes.

Transfer to a baking dish ( I used an 8 inch round baking dish). Sprinkle with 1/2 cup parmesan and 1/2 cup shredded mozzarella.

Bake for 15-20 minutes until bubbly and golden brown.

Key Lime Pie

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with graham cracker crust, heavy cream, key lime pie, Key Limes, lime August 7, 2014

Summertime is Key Lime pie time. Don’t get me wrong, I can eat this delicious, tart concoction any time of year, but there is just something so right about this cool and creamy dessert and warm weather. It’s a match made in heaven, and this super easy recipe makes it that much better. Key limes are not required; any lime will do. But please- take the time to make real fresh whipping cream. Cool whip is just not allowed.

Key Lime Pie

Prepare a 9 inch graham cracker crumb crust:

Preheat oven to 375 degrees.

You’ll need;

1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter melted. Mix all ingredients until well blended.

Press firmly onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 minutes or until lightly browned. Cool completely.

For the filling, you will need:

3 egg yolks

1 – 14 ounce can sweetened condensed milk

1/2 cup fresh key lime or regular lime juice

Reduce oven temperature to 325 degrees

In a large mixing bowl, beat egg yolks with condensed milk and lime juice. Pour into prepared graham cracker crust and bake 30 minutes. Cool to room temperature, cover and move to refrigerator to chill.

For topping you will need:

1 to 1 and 1/2 cups heavy cream.

2 tablespoons granulated or powdered sugar.

1 teaspoon vanilla extract.

To make the whipped topping, chill mixing bowl and whisk attachment in the freezer for 1 hour. You can use a hand mixer or stand mixer. You’ll need 1 to 1- 1/2 cups very cold heavy cream. 1 cup makes about 2 cups whipped cream. If piping the topping I suggest you increase to 1 and 1/2 cups. Avoid ultra pasteurized cream, it is harder to whip and doesn’t hold it’s shape for very long. Pour cream into chilled mixing bowl. Add sugar and vanilla extract. Start out a slow speed and gradually increase to high as the cream thickens. Slow down when soft peaks form; this will happen quickly- do not over beat or it will lose volume and become butter. Pipe or spread over chilled pie and garnish as desired.

Chocolate Pudding Cookies

Posted by Brenda K. Agresta in Cookies and tagged with chocolate cookies, chocolate pudding, white chocolate August 1, 2014

These cookies were a big hit with friends and family. The chocolate pudding mix gives this soft and chewy cookie a very subtle, chocolate flavor that marries well with the white chocolate. You’ll want to grab a glass of milk and start dunking.

Chocolate Pudding Cookies – ( Adapted from recipe by Kraft )

1 cup butter, softened

1 cup packed brown sugar

1 package (3.9 oz.) JELL-O Chocolate Instant Pudding

2 eggs

1 teaspoon baking soda

2 cups flour

1-1/2 packages (4 oz. each) BAKER’S White Chocolate, chopped or 6 ounces white chocolate chips.

Heat oven to 350°F.

In a large mixing bowl, beat butter and sugar with a heavy duty mixer; add eggs and continue to beat until light and fluffy.

Add in pudding mix and combine until well blended. Gradually add flour and baking soda, mix until well blended. Stir in white chocolate.

Using a cookie scoop or spoon, roll dough into 1 and 1/2 inch balls and drop 2 inches apart onto a baking sheet lined with parchment paper or a silpat.

Bake 10 minutes; cookies will be soft. Cool for a minute on baking sheets, then move to wire racks to cool completely. Makes about 3 dozen cookies.

Asparagus and Tomato Tart

Posted by Brenda K. Agresta in Dinner Ideas and tagged with asparagus, fontina, savory tarts, tomatoes July 30, 2014

I was pleasantly surprised to find ripe tomatoes in my garden this week. We have such a late planting season here in the Midwest, especially this year when winter just refused to die. I don’t usually have ripe tomatoes until mid to late August. I so look forward to fresh garden tomatoes every summer and all of wonderful recipes that call for them. This savory tart is one of my favorites and a great way to use those delicious jewels from the garden.

Asparagus and Tomato Tart

adapted from Cooking Light

You will need:

1/2 (14.1-ounce) package refrigerated pie dough

Cooking spray

2/3 cup fontina cheese, shredded

1/2 cup sliced black olives

1/3 cup sliced shallots

3 medium tomatoes, seeded and cut into 1/2-inch-thick slices

1/2 pound asparagus, tough ends trimmed.

3 tablespoons all-purpose flour

1 tablespoon cornmeal

1 tablespoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon pepper

1 1/4 cups 2% reduced-fat milk

1/2 cup grated Parmesan cheese

3 large eggs

Fresh basil leaves

Directions:

Preheat oven to 350°.

Press dough into a 9-inch deep-dish tart pan coated with cooking spray. Spread fontina cheese, olives and shallots evenly over bottom of crust. Arrange tomatoes slices and asparagus on top.

Mix cornmeal, flour and thyme with salt and pepper and sprinkle over tomatoes and asparagus. Whisk eggs and milk and pour into pan. Top with Parmesan cheese.

Bake at 350 degrees for 40 minutes or until set. Remove from oven and cool for 10 minutes. Add fresh basil on top, cut and serve.

Shrimp with Bow Tie Pasta Salad

Posted by Brenda K. Agresta in Summer Salads and tagged with boiled shrimp, bow tie pasta, pasta salad, Shrimp, summer salads July 22, 2014

We’ve had a relatively cool summer here in the Midwest this year, but today the heat is on with temperatures soaring into the 90’s. Warm temperatures are more than welcome after the winter we had, and on days like these, there is nothing better at mealtime than a cold pasta salad. This kicked-up shrimp salad is both spicy and refreshing and perfect for lunch or dinner on a hot summer day. Serve it with cold melon and a tall glass of ice tea for a true southern experience.

Shrimp with Bow Tie Pasta Salad

adapted from DeepSouthDish.com

Ingredients for the Salad:

1/2 pound of dry farfelle (bow tie) pasta
Splash of olive oil
1/2 cup of chopped Vidalia, or other sweet onion
1/2 cup of chopped green bell pepper
1/2 cup of sliced celery
3/4 cup of sliced black olives
1 pound of seasoned boiled shrimp
1 teaspoon kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of your favorite Cajun or seafood seasoning to taste (I used Old Bay)
1/4 teaspoon Lawry’s seasoned salt, or to taste.
1 pint grape tomatoes, quartered.
1 tablespoon of chopped fresh parsley. You can use dried parsley if you do not have fresh on hand.

Ingredients for the Dressing:

2/3 cup of mayonnaise
1/8 cup of olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of spicy mustard
1/4 cup of milk

If using frozen shrimp, thaw and boil according to Crab and Shrimp Boil package directions. (I used Zatarain’s) After cooking, drain and run under cold water to stop from cooking further. Peel cooled shrimp and if using jumbo shrimp, cut in half.

Following package directions, cook pasta to the al dente stage. Drain and add a splash of olive oil, tossing to coat and prevent sticking. Set aside to cool. Prepare onion, bell pepper, tomatoes and celery.

When pasta has cooled, transfer to a large mixing bowl. To the pasta, add the shrimp, chopped vegetables, parsley and black olives. Toss to combine. Add seasonings, taste and adjust if needed.

Prepare the dressing. In a small mixing bowl or 2 cup sized measuring cup, add the mayonnaise, olive oil, vinegar and mustard. Whisk until well blended. Add in the milk and continue to whisk until smooth. Pour over the pasta and blend well. Cover and refrigerate for several hours or overnight.

Watermelon Cups

Posted by Brenda K. Agresta in Breakfast and Brunch and tagged with brunch ideas, Fresh Fruit, watermelon July 19, 2014

We’re in the middle of one of my favorite seasons – watermelon season! In the 60’s and 70’s, my dad grew truckloads of this delectable, juicy, red fruit and sold them at the Farmer’s market for 50 cents each. Melons were plentiful growing up on the farm and we looked forward to ending a hot Alabama summer day with a big, dripping 4 inch slice. No forks please! Just hold a piece up to your face, take a big bite and let that sweet, sticky nectar run down your chin and neck. That’s the way it was done.

Today, I’m a bit more particular when it comes to serving my guests; forks are definitely required- at least at the dinner table. I came across this idea years ago in a Southern Living magazine and finally just recently tried it out for a special brunch. It’s easy to do and you will really wow your guests with this beautiful presentation. I’ve included the link which includes step by step instructions on how to make the cups plus other ideas and recipes for watermelon. Give it a try!

http://www.southernliving.com/food/entertaining/watermelon-cups-recipe

Creamy Lemon Squares

Posted by Brenda K. Agresta in Pie Bars and tagged with lemon, lemon bars, lemon squares July 8, 2014

The cold, snowy Chicago winter has given way to a wet, rainy summer. On those rainy days, I turn to the lemon to get my needed sunshine. Yellow and bright like the sun, the fresh and fruity lemon lifts my spirits and brightens my day. Simple and sweet, this classic, creamy lemon bar recipe is easy as pie…..squared. So bake a little sunshine and brighten your day. Your tummy will be happy too.

Creamy Lemon Squares – from Everyday Food

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners’ sugar, plus more for dusting
1/4 teaspoon salt
1 level cup all-purpose flour
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Preheat oven to 350 degrees.

Generously butter an 8-inch square baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on two sides. Also butter the paper.

To make the crust, beat butter, sugar, and salt with an electric mixer until light and fluffy. Gradually add flour, and mix on low just until blended. Press dough into the bottom and 1/2 inch up sides of pan. Prick dough with a fork and bake until lightly golden, 15 to 20 minutes.

For the filling, whisk together egg yolks, sweetened condensed milk, and lemon juice in a large bowl until smooth. Pour over the warm, baked crust and return to oven. Bake until filling is set, 25 to 30 minutes. When completely cooled, move to refrigerator and chill until filling is firm, at least 2 hours and up to 3 days.

Remove from pan using the paper overhang. Cut into desired number of squares and dust with confectioners sugar.

Orzo with Sundried Tomatoes, Peas & Parmesan

Posted by Brenda K. Agresta in Dinner Ideas and tagged with orzo, parmesan cheese, peas, sundried tomatoes June 23, 2014

Orzo with Sundried Tomatoes, Peas, & Parmesan

from Feeding My Folks.com

A great find from Pinterest, this is a fabulous warm side for chicken or pork. The parmesan gives it a buttery silkiness, and the sun dried tomatoes impart a tart, yet sweet flavor. It’s quick and easy too!

Ingredients:

2 tablespoons extra virgin olive oil

1 cup orzo

Dash red pepper flakes

¾ cup onion or shallots (diced small)

1 tablespoon garlic (minced)

1 ½ cup vegetable stock

¼ cup sundried tomatoes (chopped)

1 cup frozen peas

½ cup parmesan (small chunks)

Salt and pepper to taste

Directions:

Heat olive oil in a medium sized saucepan over medium low heat. Add red pepper flakes and heat through for about 30 seconds. Add the orzo and sauté , stirring constantly until lightly toasted; 2 minutes.

Add onion or shallots and sauté until soft, another 2 minutes or so. Add minced garlic and stir for a minute.

Add vegetable stock, adjust heat to high until it starts to bubble. Turn down to low heat, cover and cook for about 10 minutes, until liquid is gone and orzo is cooked through.

Remove from heat, fluff with fork and add sun dried tomatoes and peas, salt and pepper. Add parmesan just before serving.

A Flair for Fare

Sharing my love of food and stories of inspiration

Author Archives: Brenda K. Agresta

Oatmeal Cookies

Cheddar Broccoli Soup

Mother’s Vegetable Beef Soup

Apple Cinnamon Loaf

Pasta with Roasted Vegetables and Spinach

Double Chocolate Zucchini Bread

Zucchini and Squash Au Gratin

Key Lime Pie

Chocolate Pudding Cookies

Asparagus and Tomato Tart

Shrimp with Bow Tie Pasta Salad

Watermelon Cups

Creamy Lemon Squares

Orzo with Sundried Tomatoes, Peas & Parmesan