Chex Muddy Buddies


I don’t love these but my kids do and since they can make it themselves, I don’t usually interfere…

9 cups any type of Chex cereal (a mixture is nice)
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup margarine
1 teaspoon vanilla extract
1-1/2 cups powdered sugar

Place cereal in a large bowl. In a small saucepan or a microwave, melt together the chocolate chips, peanut butter and margarine. Stir until smooth. Stir in vanilla. Pour over cereal and toss to coat. Place whole mixture in freezer-strength large Ziploc bag. Add powdered sugar and seal bag. Shake to coat.

Quick Chicken and Corn Soup

An easy weeknight dinner made with leftover Shabbos chicken and some fresh corn.
1 pound leftover chicken, cut into pieces
1 onion, chopped
3 potatoes, peeled and chopped
1 (32-ounce) box chicken broth
4 ears corn, kernels removed
1 cup nondairy creamer

In a medium stock pot, place onion, potatoes and broth.  Bring to a boil; reduce heat and simmer for about 20 minutes or until potatoes are soft. Remove from heat.

With a hand immersion blender, purée soup, leaving a few chunky pieces.
Stir in corn kernels, creamer and chicken.  Return to heat and cook over low to medium heat for about 10 minutes.

If you are a corn soup fan, you might like this version as well.

Red Potato Salad

A popular summer dish, perfect alongside barbecued meat.

4 cups red potatoes, sliced peeled, cooked and drained
1 stalk celery, diced
1 scallion, minced
2 radishes, thinly sliced
1 cup tofutti sour cream
2 tablespoons cider vinegar
1 envelope Good Seasons Italian dressing

In a large bowl, gently combine the potatoes, celery, scallion and radishes.
In a small bowl, whisk together the sour cream, vinegar and dressing. Pour over potato mixture and toss to coat. Cover and refrigerate until ready to serve.

Butterscotch Brownies

Yield: 24 brownies

There are many competing version of this delicious dessert; here’s yet another to add to your repertoire.
Bottom Layer:
1/3 cup margarine
1-1/3 cups shredded coconut
¾ cup chopped toasted pecans
2/3 cup brown sugar

Second Layer:
½ cup margarine
1 cup brown sugar
½ teaspoon baking soda
3 eggs
½ teaspoon vanilla extract
1-1/2 cups flour
½ cup chopped toasted pecans
½ cup tiny marshmallows

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
In a small saucepan, heat the margarine, coconut, pecans and brown sugar until margarine is melted. Press onto bottom of prepared pan.

In a large bowl, beat the margarine, brown sugar and baking soda until light and fluffy. Beat in eggs and vanilla. Add flour and mix until combined. Stir in pecans and marshmallows. Spread carefully over bottom layer.

Bake for about 20 minutes or until lightly browned. Cool in pan on wire rack before cutting into bars.

Shaved Carrot and Pear Salad with Curry Vinaigrette

Serves 6

This is a Giada De Laurentis recipe that I have been making for Shabbos lunch. It has great flavor. The sweet pears and carrots are a great contrast to the curry vinaigrette.

1-1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D’Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.

In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Sugar Snap Peas with Sweet Onion Vinaigrette

1 pound sugar snap peas
1¼ cups (about 5 ounces) chopped sweet onions, preferably Vidalia
3 tablespoons honey
1 tablespoon each fresh lemon juice
1 tablespoon Dijon mustard
¾ teaspoon salt
½ cup extra-virgin olive oil
2 teaspoons poppy seeds
1/3 cup toasted pine nuts

In a large pot of boiling, salted water, cook sugar snap snow peas until crisp-tender, about 2 minutes. Drain and rinse under cold water and pat dry.

Using a food processor, pulse chopped sweet onion with honey. Add fresh lemon juice and Dijon mustard and salt, then process until smooth.

With the machine on, slowly add extra- virgin olive oil until combined. Transfer to a large bowl and stir in poppy seeds. Add the sugar snap snow peas and pine nuts and toss. Serve chilled or at room temperature.

This also makes a great salad dressing.

Sautéed Chicken with Onion Jam

This is a great Shabbos day chicken. I also like it warm but the jam adds tons of flavor to the sautéed or grilled chicken breast.

Serves 4
2 teaspoons olive oil
5 cups vertically sliced red onion
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped fresh chives
1 tablespoon margarine
1 teaspoon fresh lemon juice
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, thyme, and garlic to pan; sauté 8 minutes, stirring frequently. Add balsamic vinegar and 1/4 teaspoon salt. Cover, reduce heat, and cook 15 minutes or until onion is very tender, stirring occasionally. Remove from heat; stir in chives, margarine, and lemon juice. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with jam.

Chocolate Oatmeal Moon Pies

Makes 18

1-1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2-1/4 cups old-fashioned oats
1 cup dried craisins, chopped (optional)
1 cup pecans, chopped
3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks
3/4 cup (1-1/2 sticks) unsalted margarine, room temperature
1-1/2 cups (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 (7-ounce) jars marshmallow fluff

1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped
1 tablespoon honey
1/2 cup pareve whipping cream

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, craisins, pecans, and chocolate in a large bowl.

Using an electric mixer, beat margarine and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.

Using a 1-oz. ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2″ thick.

Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7–8 minutes longer. Do not overbake. Let cookies cool on baking sheets.

Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.


Place chocolate and honey in a medium bowl. Bring pareve cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.

Salmon Burgers with Lemon-Honey Mustard Sauce

Serves 4
For Burgers:
2 teaspoons freshly chopped parsley leaves
1/2 Vidalia onion, diced
2 eggs
1/2 cup panko bread crumbs
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
4 tablespoons Lemon Honey Mustard, recipe follows
2 (6-1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons canola oil

Preheat oven to 400 degrees F.

In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and lemon honey mustard together. Add drained salmon and mix well together. Make 4 patties and set aside.

In a large skillet on medium, heat 2 tablespoons of oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve with additional honey mustard sauce on top.

Lemon-Honey Mustard:
1/4 cup Dijon mustard
1 heaping tablespoon honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

Easy Cheese Danishes

photo: bakingthroughmsbh

If you bought too much cream cheese in anticipation of Shavuos, this is the perfect use of the “leftovers”. And if you didn’t buy too much, these are still a delicious morning or afternoon snack.

1 (8-ounce) package cream cheese (I always prefer whipped)
1 egg yolk
1 teaspoon vanilla extract
1 cup powdered sugar
12 – 18 puff pastry squares

Preheat oven to 325 degrees. Lightly grease 12 muffin tins. (If you have extra filling, grease some extra tins)

In a medium mixing bowl, beat together the cream cheese, egg yolk, vanilla and powdered sugar until smooth and creamy.

Place 1 puff pastry square in each muffin cup. Fill with 1 to 2 tablespoons cream cheese mixture. Press corners of puff pastry together over filling and twist to seal.

Bake for about 25 minutes, or until golden.

Really Yummy Macaroni and Cheese

1 pound cavatappi (you can use elbow macaroni if you can’t find this), cooked and drained
6 tablespoons butter
½ cup flour
4 cups milk
1 teaspoon dry mustard
¼ teaspoon cayenne
Dash Tabasco
3 cups grated cheddar cheese
¾ cup grated mozzarella

1-1/2 cups crushed potato chips
1 cup grated cheddar
½ cup grated mozzarella
¼ cup imitation bacon bits

Preheat oven to 375 degrees. Grease a 9 x 13-inch pan.

In a large saucepan, melt the butter over low heat. Whisk in flour until blended. Gradually whisk in milk until sauce is thickened. Stir in mustard, cayenne and hot sauce. Stir in cheddar, mozzarella and cooked pasta and toss until well mixed. Pour into prepared pan.

In a small bowl, combine all topping ingredients and sprinkle over pasta. Bake for about 45 minutes, or until top is brown and beginning to crisp.

Raspberry Almond Muffins

These are a little more effort but they are worth it. They taste almost like sufganiyot.

Yield: 12 to 14 muffins

1-3/4 cups flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) margarine
1 egg
¾ cup tofutti sour cream
1 teaspoon almond extract

1/3 cup flour
2 tablespoons guar
2 tablespoons margarine
1/3 cup sliced almonds

1 (8-ounce) package tofutti cream cheese
1 egg
¼ cup sugar
½ teaspoon vanilla
¾ cup raspberry jam or preserves, slightly warmed

Preheat oven to 350 degrees. Grease 14 standard muffin cups or line with paper liners.

For Batter: In a large bowl, stir together flour, sugar, baking powder and baking soda. Using a fork, cut in margarine until mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sour cream and almond extract. Stir into dry ingredients until just moistened.

For Topping: In a small bowl, stir together flour and sugar. Using a fork, cut in margarine until mixture resembles coarse crumbs. Stir in almonds and set aside.

For Filling: Beat together tofutti cream cheese, egg, sugar and vanilla until smooth.

Fill prepared muffin cups halfway with batter. Top with filling and then jam. Cover with remaining batter and sprinkle with topping.

Fill empty muffin cups with water to prevent burning. Bake for 30 to 35 minutes. Cool 5 minutes before removing to wire rack.

Caramelized Tomato Crisp

1 tablespoons olive oil
11 hothouse tomatoes, chopped and divided
1 onion, chopped
1 tablespoon minced fresh garlic
½ teaspoon kosher salt


1 cup bread crumbs
½ cup grated Parmesan cheese
¼ cup butter or margarine, melted

Preheat oven to 375 degrees. Grease an 8 x 11-inch baking sheet.

In a medium Dutch oven, heat olive oil or medium heat. Add 8 chopped tomatoes, onion, garlic and salt. Bring to a boil; reduce heat, and simmer for 15 minutes. Remove from heat and stir in tomatoes. Pour into prepared pan.

In a small bowl, stir together bread crumbs, cheese and melted butter. Sprinkle over tomato mixture in pan. Bake for about 25 minutes.

Peanut Butter Bread Pudding

Whether you have leftover challah from Shavuos or not, this bread pudding is worth making. At GKC, we believe that anything that combines peanut butter and chocolate has to be a winner!

1 challah, torn into pieces
3 teaspoon vanilla
4 eggs
4 cups milk, divided
¾ cup creamy peanut butter
2/3 cup brown sugar
1/3 cup white sugar
½ cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Whisk together vanilla, eggs and 3 cups milk. Pour over bread, making sure that it is fully covered. Soak for 20 minutes.

In a small saucepan, combine peanut butter, the remaining 1 cup milk, brown sugar and white sugar over low heat. Cook, stirring, until mixture is melted and smooth. Stir into challah mixture. Add chocolate chips.

Pour into prepared pan and bake for 1 hour. Serve warm with pareve vanilla ice cream or pareve whip.

Sweet Potato Kugel

Everyone is rediscovering sweet potatoes – they are appearing in salads, in soups, in kugels and even alone! This is an easy way to add a little nutrition to your Shabbos side.

3 medium sweet potatoes, peeled, cooked, and mashed
½ cup soy milk (I like the vanilla) or nondairy creamer
2 eggs
½ cup sugar
1/8 cup canola oil
½ teaspoon cinnamon
¼ teaspoon nutmeg


2 tablespoons canola oil
¾ cup cornflakes
½ cup brown sugar

Preheat oven to 400 degrees. Lightly grease a 9-inch pan.
In a large bowl, mix all kugel ingredients together and pour into prepared pan. Bake for 20 minutes.
In a small bowl, mix topping ingredients. Sprinkle over kugel. Bake for 10 minutes more.

Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn

Serves 4

Thank you Food Network for this terrific fish dish.
This is great with any hearty fish so feel free to substitute cod with halibut or mahi mahi. If you prefer flounder or sole, season it with a little lemon juice, salt and pepper and a dab of margarine, and bake it at 350 degrees for 10 minutes instead of searing it and serve with the vinaigrette and creamed corn. Also, this can be made pareve by using margarine in place of butter, and pareve whipping cream in place of the heavy cream.

Cilantro Vinaigrette:
2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil

1 to 2 tablespoons olive oil
4 (6-ounce) cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter

Creamed Corn:
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob as close to the husk as possible.
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside. 

For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through. 

For the creamed corn: In a large sauté pan, melt the butter over medium heat. Add the corn kernels and garlic to the pan. Season the corn with salt and pepper and sauté for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper. 

To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette. 

Salmon Rilettes in Ramekins

We serve this as either an appetizer or as a main dish. I like to serve it with chips, toasted pita or crackers as it smears well. It is also nice on the side of a basic vinaigrette salad.

Makes 6 small ramekins
2 tablespoons olive oil
12 ounces salmon, cut into large cubes
2/3 cup butter, softened
2 tablespoons creme fraiche or sour cream
2 tablespoons chopped shallot
2 tablespoons chopped fresh tarragon
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 lemons, juiced

Heat the oil in a saute pan and gently cook the salmon, about 5 minutes. Cool.

In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want to pop them out of the ramekins, if possible, before serving. Or, decoratively, place parsley or tarragon on top of the salmon and serve in the ramekins.

Serve with crackers, toasted pita, chips or with any basic vinaigrette salad.

Mini Imitation Crab Quiches

Makes about 24 small quiches

24 frozen tart shells, defrosted
2 cups grated pizza cheese
1 small red pepper, diced
½ onion, diced
2 cups heavy cream
1 cup milk
8 eggs
½ teaspoon hot sauce
1-1/2 cups flaked imitated crab

Preheat oven to 350 degrees. Prick tart shells and bake for about 5 minutes.
Sprinkle 1/3 of cheese over bottom of crusts.
In a large bowl, whisk together all remaining ingredients. Pour into crusts.
Bake for about 35 to 45 minutes, or until top is lightly browned.

Mango-Margarita Flounder

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

A margarita is a drink made of tequila, orange-flavored liqueur and a citrus juice. We use these bright flavors with the addition of mango to create a delicious accent for flounder.

4 (6-ounce) flounder fillets
3 tablespoons tequila
½ cup orange liqueur (such as Cointreau)
¼ cup mango juice
¾ cup fresh lime juice (from about 9 limes)
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil, divided
3 medium plum tomatoes, diced
1 mango, diced
1 medium red onion, chopped
1 small jalapeńo, seeded and minced
3 tablespoons chopped fresh cilantro
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Prep: Place fish in a shallow baking dish. In a medium bowl, stir together tequila, orange liqueur,
mango juice, lime juice, 1 teaspoon salt, garlic and 2 tablespoons oil. Pour mixture over fillets and
rub into fish. Cover and refrigerate for 30 minutes, turning fillets once. In a medium bowl, toss
together tomatoes, mango, red onion, jalapeńo, cilantro and honey. Season with salt. Set salsa
aside. Remove fillets from marinade and pat dry. Brush fillets with remaining oil and sprinkle with
pepper. In a small saucepan, boil marinade for several minutes until slightly thickened. Remove
from heat and strain out garlic cloves. Set aside to cool.

Grill: Preheat grill or a grill pan to high, or set oven to broil. Grill fish for 5 minutes on each side or
until fish flakes easily with a fork. Transfer fish to a serving dish.

Serve: Serve with a spoonful of salsa and drizzle with reserved marinade.

Peach Mascarpone Semifreddo

Serves 8 – 10
Recipe by David Lebovitz, adapted by GKC

Kirsch Syrup
1 cup water
1/3 cup sugar
1/3 cup kirsch, raspberry liqueur, or peach liqueur (alternatively, you can use 1 teaspoon almond extract)

Peach Filling

6 – 8 peaches (about 2 pounds) peeled, pitted and cut into 1/2 inch dice
3 tablespoons sugar

Mascarpone Filling

2 cups mascarpone cheese
¼ cup heavy cream, to thin the mascarpone
¼ cup sugar
1 teaspoon vanilla extract
1 sponge cake, yellow cake or angel food cake (this can be store bought or made from a mix), made in a 9 x 13 size

3 peaches, peeled, pitted, and cut into ½ inch slice
1 tablespoons sugar
¾ cup crushed amaretti cookies, or other almond or shortbread cookie

For the kirsch syrup: In a small saucepan, warm the water and sugar until sugar dissolves. Remove from heat, and then stir in the kirsch or liqueur. Cool.

For the peach filling: In a small bowl, toss the diced peaches with the sugar and let stand until juicy.

For the mascarpone filling: Put the mascarpone in a medium bowl and add the cream to thin it to the consistency of buttercream frosting. Stir in sugar and vanilla and set aside.

To assemble: Slice cake into two pieces to fit into a 2 quart baking dish. Spread ½ cup mascarpone filling evenly at the bottom of the baking dish. Place one of the cake pieces on top and brush evenly with about half of the kirsch syrup (it all soaks). Spread the peach filling over the cake. Spread 1 ¼ cups mascarpone filling over the peaches. Add the second cake layer and soak it with remaining syrup. Spread remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone. Cover with plastic wrap and keep chilled.

Just before serving, in a bowl, toss peaches with sugar. Let stand for 5 minutes. Scatter peach slices over semifreddo and sprinkle with crushed amaretti cookies. Cut into pieces and serve.

Skewered Salmon with Asian Chopped Salad

Recipe by

5 tablespoons soy sauce, divided
3 teaspoons toasted sesame oil, divided
1 pound salmon, skin removed, cut into appetizer portions
Small bamboo skewers, soaked in water for 30 minutes
1/2 head green cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1-1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 400 degrees F. 

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Cut salmon into 1 ½ inch pieces. In a bowl, toss the soy sesame mixture with the salmon, coating completely. Place one or two pieces of salmon on each skewer, depending on your taste. Arrange in a baking dish and bake 5- 8 minutes or until fully cooked through (do not overcook, they will continue cooking for a minute or two when you remove them from the oven) Remove from oven, cool completely. 

In a large bowl, combine green cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together remaining soy sauce, vinegar, garlic, ginger, oil, 2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine.

Serve the salad on a large rectangular platter. Gently place the salmon skewers on top of the salad in a long straight row. Top with toasted almonds. Alternatively, you can cut the salmon in 2 ounce appetizer size pieces. Coat and cook, as the directions indicate, and place salmon on top of salad to serve.

Potatoes with Sauce and Cheese

This is like baked ziti, only with potatoes. It may be super easy but it’s also super good.

8 medium russet potatoes, peeled and thinly sliced
1 (25-ounce) jar marinara sauce
2 (8-ounce) packages grated mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.

Place a thin layer of sauce across bottom of pan. Top with a layer of potatoes, then sauce, then cheese. Repeat twice more. Bake for about 45 minutes, until potatoes are soft and cheese is browning and bubbling.

Lemon Swirl Cheesecake


Serves 12

Lemon and cheesecake, two of my favorite flavors, packed into one amazing cheesecake that is gorgeous too! It’s a keeper!

6 whole graham crackers (about 3 ounces)
1 cup walnuts, toasted
3 tablespoons butter, melted
2 teaspoons grated lemon zest

2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon zest
3/4 cup sour cream
2 large eggs

1 cup sour cream, room temperature
1 (11 1/4-ounce) jar purchased lemon curd or lemon pie filling
2 1/4-inch-thick lemon slices, each cut into 4 wedges
Mint for garnish, optional

For Crust:
Position rack in center of oven and preheat to 350°F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon zest; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon zest in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.

Meanwhile for topping:
Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.

Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Garnish with lemon slices and mint sprigs.

Coffee Liqueur Cheesecake

¼ cup butter, melted
1-1/2 cups chocolate cookie crumbs

1-1/2 cups semisweet chocolate chips
2 tablespoons butter
¼ cup coffee liqueur
2 (8-ounce) packages cream cheese
2 eggs
1/3 cup sugar
1 cup sour cream

¼ cup semisweet chocolate chips
1 tablespoon coffee liqueur
1 tablespoon corn syrup
1 cup sour cream

Preheat oven to 350 degrees.

Mix together crust ingredients and press into bottom of 9-inch springform pan; set aside.

To prepare filling: In a small saucepan, melted the chocolate, butter and liqueur over a low heat, stirring until smooth. Remove from heat and cool slightly.

In a large bowl, beat the cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sugar and sour cream. Slowly beat in chocolate mixture and pour filling into prepared crust. Bake for 1 hour. Turn off oven and leave cheese cake in oven 1 more hour. Remove from oven and cool in pan on a wire rack. Refrigerate until chilled, about 4 hours.

To prepare topping: In a small saucepan, melt the chocolate, liqueur and corn syrup, stilling until smooth. Cool to room temperature and drizzle over cake.