Super Simple Berry Cream Pie

I created this up during the busy holiday season, when we had family over and were looking for a sweet treat to round out our evening meal.  It was extremely fast and easy to put together.  No need to sweeten the whipped cream because the jam and crust are sweet enough.

Ingredients:

• 1 pre-made 9-inch chocolate cookie crust
• 1 jar berry jam (I used Crofter's Asia Superfruit Spread with raspberries, yumberries, cherries and red grapes.)
• 1/2 pint heavy cream, roughly

Directions:

• Whip cream until stiff peaks form.
• Fold 1/3 jar of jam into whipped cream.
• Spread remaining jam on pre-made crust.
• Spread berry whipped cream on top of jam layer.
• Chill until firm.

Kale Quiche

With only 84 calories and 9.2 grams of protein per serving, this dish is a winner!

Ingredients:

• 1 pound extra-firm tofu
• 1/4 cup nutritional yeast
• 1/4 cup cornstarch
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 4 cups chopped kale

Directions:

• Preheat oven to 350 degrees.
• Spritz a pie pan with non-stick olive oil spray.
• Combine all ingredients, except kale, in food processor and pulse until smooth and creamy.
• Mix in kale.
• Spoon into pie pan, spreading mixture out evenly.
• Bake for 30-40, until golden or the center is not mushy.
• Cool before slicing.

Adapted from Well's Vegetarian Thanksgiving 2011.

Dark Chocolate Oatmeal Drop Cookies

Yet another recipe for our Girls on the Run of Las Vegas post-lesson munchies.  This time, after a busy day, I was trying to use what I had in the house for a quick recipe that wouldn't keep me up cooking half the night. Of course, I still wanted it to be healthy...hence the oats, chia seeds, almond milk, and all-natural sugar substitute.

Ingredients:

• 1 stick butter
• 1 cup sugar
• 1 cup Just Like Sugar Brown
• 1/2 cup unsweetened vanilla almond milk
• 2 1/2 squares of unsweetened chocolate
• 3 cups rolled oats
• 2 tablespoons chia seeds
• 1 teaspoon vanilla

Directions:

• Boil first five ingredients over medium heat, stirring to mix sugar and Just Like Sugar in with the melting chocolate.  
• Boil for 1 minute.
• Remove from heat and stir in vanilla.
• Mix in oats and chia seeds, combining thoroughly.
• Drop by spoonfuls onto wax paper and cool.

Clean Eating Peanut Butter Oatmeal Bars

Since Girls on the Run of Las Vegas is all about teaching the girls healthy living and confidence and self-esteem, through running activities, I decided my next after-lesson snack needed to be as healthy as possible. So, this time I baked clean eating bars with extra nutrition (from chia seeds) that the girls would never notice.

Ingredients:

• 4 cups rolled oats
• 2 tablespoons chia seeds
• 3/4 cup organic, natural chunky peanut butter, melted
• 3/4 cup agave nectar
• 1 cup organic chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Spritz a 9x13 baking pan with non-stick buttery spray.
• In a large bowl, combine oats and chia seeds.
• Add agave nectar and mix.
• Add melted peanut butter and combine until moistened.
• If the dough is dry, add more melted peanut butter or agave nectar until you reach the right consistency.
• Fold in chocolate chips.
• Spoon into baking pan and bake for 25 minutes.
• Let cool and slice into bars.

Adapted from 5 Ingredient Peanut Butter Granola Bars.

Oatmeal Walnut Bars

There's been so much going on that I haven't cooked much lately.  A couple of weeks ago, I suddenly realized that one of my recent endeavors - being a founder and coach of Girls on the Run of Las Vegas - provided me with the perfect opportunity to do some baking.  After each running lesson with our 3rd through 5th grade girls, we feed them a healthy snack.  Rather than buying something, I decided to bake the girls' post-lesson treats.

Ingredients:

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/4 cups butter, softened
• 3/4 brown sugar (I used Just Like Sugar, which is a non-caloric natural sugar substitute.)
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 3 cups rolled oats
• 1 1/4 cups chopped walnuts

Directions:

• Preheat oven to 375 degrees.
• Spritz a 9x13 baking pan with non-stick buttery spray.
• Whisk dry ingredients in a large bowl.
• In a separate bowl, cream the butter and sugars together. 
• Add the egg and vanilla, blending thoroughly.
• Add wet mixture to flour mixture and combine thoroughly.
• Mix in nuts.
• Spoon mixture into baking pan.
• Bake for 20-30 minutes.
• Let cool and slice into bars.

Stuffed Zucchini

This is a super healthy, very low-calorie dish.  It's also very easy to make, and I think there are a lot of yummy variations just waiting to be explored.  I made this with unsweetened vanilla almond milk and red onions, which added to the sweetness of the zucchini.  Next time, I will make it with non-fat milk and yellow onions and maybe throw in some chopped mushrooms.  The possibilities are endless!

Ingredients:

• 2 medium zucchini
• 1/3 cup chopped onion
• 2 teaspoons flour
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 1/2 cup milk
• 1 beaten egg
• 1/2 cup shredded Parmesan cheese

Directions:

• Preheat oven to 350 degrees.
• Gently wash zucchini.
• Cut zucchini in half lengthwise.
• Place, cut side down, in a microwave-safe dish.
• Cook for 2-3 minutes or until fairly soft.
• Scoop out pulp, leaving a 1/4-inch shell.
• Set shells aside and chop zucchini pulp.
• Spritz a medium saucepan with non-stick olive oil spray.
• Cook chopped onion until tender but not brown.
• Add chopped zucchini and cook a minute longer.
• Stir in flour, basil and pepper.
• Add milk and cook, stirring regularly, until thickened.
• Gradually add zucchini mixture to beaten egg.
• Stir in Parmesan cheese.
• Spoon mixture into zucchini shells.
• Sprinkle with additional Parmesan cheese if desired.
• Place in baking dish and bake uncovered for 25-30 minutes or until filling it lightly browned.

Chocolate Peanut Butter Bars

Ingredients:

• 1 package German Chocolate cake mix
• 1 five-ounce can of evaporated milk
• 1/3 cup butter, melted
• 1 cup chopped nuts
• 6 Reese's Peanut Butter Cups, chopped

Directions:

• Preheat oven to 350 degrees.
• Spritz a 9x13 baking pan with non-stick buttery spray.
• In a large bowl, beat together cake mix, milk and butter until well blended.
• Fold in chopped nuts.
• Spoon half of the mixture into the baking pan.
• Top with chopped Reese's.
• Spoon the remaining mixture over the Reese's.
• Bake for 20 minutes or until a toothpick inserted near the center comes out clean.

Balsamic Hard Lemonade

Some people like nothing better than a cold beer on a hot day.  Not me. For whatever reason, I have never liked the taste of beer (other than Leinenkugel's Berry Weiss - thanks to @Dave_Flys!).  This super refreshing beverage is my new summer fave.  Even better, when you make it with Just Like Sugar or Stevia or another natural no-cal sweetener, it's low-calorie!  Serve it with some baked chips and salsa, and you've got cocktail hour covered, without bloating your waistline.

Ingredients:

• 5 whole lemons, juiced
• 1/2 cup Just Like Sugar (or sugar or artificial sweetener, whatever you prefer)
• 2 cups water
• 1/2 teaspoon balsamic vinegar
• 1/2 cup vodka

Directions:

• Combine the lemon juice, Just Like Sugar, and water in a large pitcher and stir thoroughly.
• Mix in the balsamic vinegar.
• Add the vodka and stir.

Serves 2.

Walnut Pie

What makes this pie special is using honey as well as corn syrup.  You can change the flavor of the pie depending on which type of honey you use.  It gives the pie dimension and depth.  Regardless of all that, the bottom line is: it tastes fantastic!  It was so tasty, my husband Mike and I couldn't control ourselves, and I had to throw the remaining pie away!  Next time, I gotta bake this one first thing in the morning and bring it into work to share with my office peeps. Be forewarned: if you lack willpower like us, you may want to save this for an office party or BBQ.

Ingredients:

• 3 eggs
• 1 cup light corn syrup
• 1/2 cup honey
• 2 tablespoons butter, melted
• 1 cup chopped walnuts
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 refrigerated pie crust

Directions:

• Preheat oven to 350 degrees.
• Spritz a 9-inch pie plate with non-stick buttery spray.
• In a medium bowl, beat eggs slightly.
• Add corn syrup, honey, butter, vanilla and salt, stirring until well blended.
• Stir in nuts and pour into pie crust.
• Bake for 50-60 minutes.
• Let cool before slicing.

Homemade Meatloaf

 I made this for my husband Mike for Father's Day.  He's a meat-n-potatoes kinda guy, so he was diggin' it. :)  Next time, I'll make the potatoes from scratch, too.

Ingredients:

• 1 cup Spicy -Hot- V8 (or tomato juice)
• 3/4 cup quick-cooking oats
• 1 large egg
• 1/2 cup chopped onions
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Seasoning to taste (I used Paymon's Athen's Fries Seasoning, but you can use oregano or any spice blend you think would go well with the beef.)
• 1 1/2 pounds lean ground beef

Directions:

• Preheat oven to 350 degrees.
• Spritz an 8x4 inch loaf pan with non-stick olive oil spray.
• In a large mixing bowl, combine all of the ingredients except the ground beef and blend thoroughly.
• Add the ground beef and mix thoroughly with your hands.
• Place mixture in the loaf pan.
• Bake for 60 minutes.

Adapted from http://www.medicinenet.com/script/main/art.asp?articlekey=93705. 

Cranberry Nut Bread

I made this bread for a flying club meeting we attended at North Las Vegas Airport.  It was very moist and flavorful.  One tip: don't leave out the orange peel.  It really bumps up the flavor.

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup walnut topping (finely chopped walnuts)
• 1 cup Craisins (or chopped cranberries)
• 3/4 cup orange juice (I fresh-squeezed mine.)
• 1/4 cup butter, melted
• 1 egg, beaten
• 1 tablespoon grated orange peel

Directions:

• Preheat oven to 350 degrees.
• Mix  the flour, baking powder, baking soda, and salt in a large bowl.  
• Stir in the Craisins and walnuts.
• Mix orange juice, sugar, butter, egg, and orange peel.
• Add to flour mixture and stir until just blended.
• Spritz two loaf pans with non-stick buttery spray.
• Divide the batter between the two loaf pans.
• Bake for 40-50 minutes or until done.

Adapted from http://simplyrecipes.com/recipes/cranberry_nut_bread/. 

Broccoli & Tomato Tart

My recent Bountiful Baskets pick-up was so bountiful, I was running out of time to use up all the fruit and veggies before they went bad!  I wasn't sure what to do with the broccoli, tomatoes and single pie crust I had in the fridge.  After a little searching on the web, I found a recipe I could adapt for what I had on hand.  The result was a delicious, healthy dish that's perfect for a light summer supper.


Ingredients:

• 2 cups broccoli florets
• 1 cup chopped tomatoes
• 2/3 cup unsweetened vanilla almond milk (or milk of choice)
• 2 eggs
• 1/2 cup shredded Colby and Monterey Jack cheese (or cheese of choice)
• 1 refrigerated pie crust
• 2 tablespoons olive oil
• 2 teaspoons Mrs. Dash seasoning (or other seasoning of choice)
• salt and pepper

Directions:

• Preheat oven to 375 degrees.
• Heat a large skillet with olive oil and saute broccoli florets, seasoning with salt and pepper to taste, about 5 minutes.
• In a bowl, beat together eggs, almond milk and Mrs. Dash.
• Spritz a pie plate with non-stick buttery spray.
• Fold pie crust over pie plate, pressing lightly into the plate.
• Pour broccoli florets and chopped tomatoes into the bottom of the pie crust.
• Sprinkle evenly with shredded cheese.
• Pour egg mixture evenly over the top.
• Bake for about 30 minutes.

Adapted from http://www.mamaveggie.com/2011/02/tomato-and-broccoli-tart/.

Peanut Butter Sauce

I made this for a 4th of July BBQ and served it over pound cake with sliced bananas. Yum!

Ingredients:

• 1 can sweetened condensed milk
• 1 stick unsalted butter
• 6 tablespoons chunky peanut butter
• 1 teaspoon vanilla

Directions:

• Combine all ingredients in a heavy-bottomed saucepan.
• Stir over medium heat until thoroughly combined.

Makes about 2 1/2 cups of sauce.

Oreo Cupcakes

Ingredients:

Cupcakes

• 24 Oreo halves, with cream filling attached
• 2 1/4 cups flour
• 1 teaspon baking powder
• 1/2 teaspoon salt
• 1 stick butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk (I used Unsweetened Vanilla Almond Milk)
• 1/2 cup vegetable oil
• 20 Oreo cookies, broken into pieces

Frosting

• 2 sticks butter, softened
• 1 1/2 to 2 pounds powdered sugar
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk (I used Unsweetened Vanilla Almond Milk)

Directions:

Cupcakes

• Preheat oven to 350 degrees.
• Line two cupcake pans with cupcake liners.
• Place an Oreo half in each well, with the cream side facing up.
• In a medium bowl, whisk dry ingredients (flour, baking powder and salt) together and set aside.
• In a large bowl, beat sugar and butter together at medium-high speed until light and fluffy.
• Blend in egg whites, one at a time.
• Blend in vanilla extract.
• Add milk and oil, mixing until just combined.
• Mix in dry ingredients.
• Fold in Oreo pieces.
• Evenly pour mixture into cupcake pans.
• Bake for 18-20 minutes.
• Cool completely before frosting.

Frosting

• Blend butter and powdered sugar together.
• Add vanilla.
• Mix in milk.

Frost cupcakes, once cooled, and top with a quarter piece of Oreo cookie.  Makes 24 cupcakes.

Adapted from http://foodfolksandfun.blogspot.com/2011/01/cookies-and-cream-cupcakes.html. 

Coconut Banana Bread

Having only one ripe banana in the house, I searched the Internet for a recipe that was light on the banana requirement.  I adapted the One Banana Banana Bread recipe I found on a blog, and it turned out to be perfect... as well as perfectly easy.  I decided to throw in some leftover shredded coconut to give it a tropical flare.  It made two moist loaves that work for breakfast or dessert.

Ingredients:

• 1 large, very ripe banana
• 1 egg with enough unsweetened vanilla almond milk to make one cup of liquid
• 1 stick butter, softened
• 1 teaspoon vanilla
• 1 1/2 cups whole wheat flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• 3/4 cup sweetened shredded coconut

Directions:

• Preheat the oven to 350 degrees.
• Spritz to loaf pans with non-stick buttery spray.
• Put all ingredients into a large bowl.
• Blend with a mixer until most of the lumps are gone.
• Pour batter evenly into loaf pans, until about 2/3 full.
• Bake for 45 minutes or until a toothpick comes out cleanly.
• Let cool completely before slicing.

Brown Sugar Brownies

I made these for a weekend camping trip with our pals.  There's something wonderful about chocolate and campfires.  S'mores are ubiquitous on the trail, so it's nice to change it up with a recipe like this.

Ingredients:

• 1 cup packed brown sugar
• 1 stick butter, softened
• 2 eggs
• 2 squares unsweetened chocolate, melted
• 1/2 cup whole wheat flour
• 1 teaspoon vanilla

Directions:

• Preheat oven to 325 degrees.
• Spritz an 8x8 baking pan with non-stick buttery spray.
• In a mixing bowl, beat together sugar and butter until fluffy.
• Beat in eggs and vanilla.
• Beat in melted chocolate.
• Beat in flour.
• Bake for 25 minutes.
• Cool completely in pan before cutting into bars.

This recipe is adapted from one on the back of the C&H brown sugar box.

Cocoa Brownies with Strawberry Frosting

Ingredients:

Brownies

• 3/4 cup butter
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 3/4 cup flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• a pinch of salt

Frosting

• 4 ounces cream cheese, softened.
• 1/2 cup butter, softened
• 1/3 - 1/2 cup strawberry preserves
• 1 teaspoon vanilla
• 2 cups powdered sugar
• drop of red food coloring (optional)

Directions:

Brownies

• Preheat oven to 350 degrees.
• Spritz a 9x13 baking pan with buttery non-stick spray.
• Melt butter.
• Beat eggs with sugar. 
• Add vanilla, flour, cocoa powder, baking powder, salt and melted butter.
• Blend thoroughly.
• Pour into baking pan and bake for 20-30 minutes.
• Cool brownies completely before frosting.

Frosting

• In a large mixing bowl, beat cream cheese and butter until smooth.
• Add strawberry preserves and vanilla, beating until thoroughly blended.
• Add powdered sugar, beating until smooth and fluffy.

Pear Cake with Sliced Almonds

These have a light pear flavor and aren't too sweet.  They're lovely with a hot cup of strong, black tea or coffee.


Ingredients:

• 2 sticks butter, melted
• 1 cup sugar
• 2 beaten eggs
• 1 cup all-fruit pear preserves (I used St. Dalfour Gourmet Pear.)
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sliced almonds
• 3 cups flour

Directions:

• Preheat oven to 350 degrees.
• Spritz a 9x13 baking pan with non-stick buttery spray.
• Mix the sugar into the melted butter in a large mixing bowl.
• Add the eggs and the pear preserves.
• When the preserves are fully blended in, add the vanilla extract, baking powder, baking soda and salt.
• Mix in the sliced almonds.
• Mix in the flour and blend thoroughly.
• Pour dough into prepared pan.
• Bake for 30-35 minutes or until edges turn golden brown.
• Cool completely and slice into squares.

Peanut Butter Bars

These yummy little numbers are super simple to whip up.  Making them bars, instead of cookies, is easier, faster, and less messy.  Rather than using peanut butter, I go with peanut butter chips.  The chips give you little bursts of creamy, peanut-buttery goodness with every bite.  I also use whole wheat flour which is a bit healthier and enhances the nutty flavor and texture.

Ingredients:

• 2 sticks butter, melted
• 2 cups sugar
• 2 teaspoons vanilla
• 1/8 cup honey
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 10-ounce bag peanut butter chips
• 2 beaten eggs
• 2 1/2 cups whole wheat flour

Directions:

• Preheat oven to 350 degrees.
• Spritz a 9x13 baking pan with buttery spray.
• Pour melted butter into a large mixing bowl.
• Add the sugar, vanilla and honey and stir until thoroughly blended.
• Add the baking soda, baking powder and salt and mix well.
• Pour in the bag of peanut butter chips and mix well.
• Pour in the beaten eggs and stir.
• Add the flour and mix until thoroughly blended.
• Pour dough into prepared baking pan and spread to cover pan.
• Bake for 35 minutes or until the edges are turning golden brown.
• Cool completely and slice into bars.

Triple Chocolate Fudge

I sent Mike off to his aviation training in California with a passel of this tasty fudge, which I adapted from Joanne Fluke's Three-Way Fudge recipe in Chocolate Chip Cookie Murder.  It's always nice to bring something yummy to class, especially when you're going to be cooped up in schoolroom for three weeks.  To paraphrase Mary Poppins, a mouthful of chocolaty goodness helps the learning go down. :)

Ingredients:

• 6 ounces of dark chocolate chips
• 6 ounces of white chocolate chips
• 6 ounces of semi-sweet chocolate chips
• 1 14-ounce can of sweetened condensed milk
• 6 tablespoons of butter
• 1/2 to 1 cup of chopped macadamia nuts

Directions:

• Line an 8-inch square pan with foil and spritz it with non-stick buttery spray.
• In a microwave safe bowl, combine the dark chocolate chips, a scant 1/2 cup of condensed milk and 2 tablespoons of butter.
• Heat in the microwave for about 70 seconds until melted.
• Stir to combine.
• Spread mixture in the bottom of the prepared pan.
• Let cool until slightly firm to the touch.
• In a microwave safe bowl, combine the white chocolate chips, a scant 1/2 cup of condensed milk and 2 tablespoons of butter.
• Heat in the microwave for about 70 seconds until melted.
• Stir to combine and mix in the macadamia nuts.
• Spread mixture over the dark chocolate layer.
• Let cool until slightly firm to the touch.
• In a microwave safe bowl, combine the semi-sweet chocolate chips, a scant 1/2 cup of condensed milk and 2 tablespoons of butter.
• Heat in the microwave for about 70 seconds until melted.
• Stir to combine.
• Spread mixture over the white chocolate layer.
• Let it harden in the refrigerator for at least two hours or overnight.
• When ready to cut, turn the fudge out onto a cutting board and cut into bit-size squares.

Strawberry Shortbread Bars

I made these bars for a Girls on the Run of Las Vegas board meeting.  Meetings are always better when there's something sweet to enjoy. :)  The recipe came from Joanne Fluke's Devil's Food Cake Murder.  I can't wait 'til Joanne's cookbook comes out in the fall of 2011!

Ingredients:

• 3 cups all-purpose flour (packed down when measured)
• 3/4 cup powdered sugar
• 3 sticks of salted butter, softened
• 1 21-ounce can of strawberry pie filling

Directions:

• Preheat oven to 350 degrees.
• Spritz a 9x13 inch baking pan with non-stick buttery spray.
• Mix the flour and powdered sugar together in a mixing bowl.
• Cut the softened butter into the flour/sugar mixture using two knives or a pastry cutter.  When finished, the mixture should resemble bread crumbs or coarse corn meal.
• Spread half the mixture (approximately 3 cups) into the baking pan.
• Bake for 12-15 minutes or until the edges are just turning golden brown.
• Remove the pan to a wire rack to cool, but leave the oven on.
• Let the crust cool for 5 minutes.
• Spread the pie filling on top of the crust.
• Sprinkle the crust with the other half of the flour/sugar/butter mixture, spreading it as evenly as possible.
• Bake for 30-35 minutes or until the top is lightly golden.
• Cool completely.
• Refrigerate until ready to serve.
• Cut into bars and sprinkle with additional powdered sugar.

Chocolate Toffee Crackers

In the last couple of weeks, I have made several recipes from the Chocolate Chip Cookie Murder by Joanne Fluke.  Thank goodness I can bring all my baking to work to share with the various offices on our floor.  Otherwise, I'd be tossing all these yummy treats in the trash on a regular basis to preserve my waistline!

By the way, Joanne calls this "Ibby's Metaphysical English Toffee".  That seemed to long and weird to give as a name to my co-workers, so I came up with "Chocolate Toffee Crackers".

Ingredients:

• Saltines to fill two 9x13 baking pans (Joanne calls for a 16-ounce box of Club Crackers, but I couldn't find those in the store I was in at the time.)
• 2 sticks butter
• 1 cup brown sugar
• 2 cups 60% cacao bittersweet chips by Ghiradelli (Joanne uses milk chocolate chips, but I chose to use these to keep the sweetness down.)
• 2 cups sliced almonds (Joanne called for chopped pecans, but again I couldn't find those in the store I was in at the time.)

Directions:

• Preheat oven to 350 degrees.
• Line the baking pans with foil.  
• Spritz the pans with non-stick buttery spray.
• Line the pans completely with saltines, salt side up, covering the whole bottom.  (You can break the crackers if necessary to cover the entire bottom.)
• Set aside the baking pans while making the toffee.
• Combine the butter and brown sugar in a heavy-bottomed saucepan.
• Bring to a boil of medium hight heat, stirring constantly.
• Boil for exactly 5 minutes, again stirring constantly.
• Pour the mixture over the crackers as evenly as possible.
• Bake the pans of crackers and toffee for 10 minutes.
• Remove the pans from the oven and sprinkle with chocolate chips.  
• Give the chips a minute or two to melt and then spread them out gently over the toffee-covered crackers.
• Sprinkle the sliced almonds over the top.
• Refrigerate the pans.
• When the chocolate toffee crackers have cooled thoroughly, peel from the foil and break into pieces.

Chocolate Chip Crunchies

Once again, Joanne Fluke knocks another great recipe out of the park, this time in Chocolate Chip Cookie Murder.  If you decide to buy this book, be sure to look for the special edition which includes a bonus short story and extra recipes.  It's a good read, too!

Earlier this month, I was preparing to visit Mike after one of his training gigs in Milwaukee.  We were going to meet up with a couple of our Twitter pilot friends there, so I decided to see if I could successfully pack some homemade cookies in my carry-on bag.  These were my test recipe.  Our Mach 10 CRAZED Pilot flight bag turned out to be a fantastic cookie carrier.  The padded pockets on the end were just the right size to hold the containers snugly and securely.  The cookies arrived in perfect condition and still soft.  Mike nabbed several cookies right after I landed, and we still had plenty to share with Kent and Larry and Larry's wife Maribeth.  They all gave the cookies a thumbs-up.

Ingredients:

• 2 sticks butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 beaten eggs
• 2 1/2 cups flour
• 2 cups crushed corn flakes
• 1 to 2 cups chocolate chips

Directions:

• Preheat oven to 375 degrees.
• Spritz a baking sheet with non-stick buttery spray.
• Melt butter, add the sugars and stir.
• Mix in the soda, salt, vanilla and beaten eggs.
• Stir in the flour.
• Stir in the crushed corn flakes.
• Stir in the chocolate chips.
• Form the dough into walnut-sized balls and place on baking sheet.  It should hold 12.
• Press the balls down lightly.
• Bake for 8 to 10 minutes.
• Cool on the sheet for 2 minutes and then move to a wire rack to finish cooling.

Makes 6 to 8 dozen, depending on the size of the balls.

Watermelon Cookies

Joanne Fluke's recipes are terrific.  They are fun and easy to follow - and taste really good!  Using Joanne's recipe from Apple Turnover Murder, I whipped these cookies up for Mike's homecoming late on a Friday night.  He gobbled them up!  I confess I ate a few of them myself in a 24-hour period.  That's why I brought the rest to the airport to give to the guys.  Too much temptation for us!  But, they were welcoming treat for Mike, so they served their purpose as far as I'm concerned. :)

Ingredients:

• 1 package watermelon Kool-Aid powder.  (Do not buy the kind with added sugar or sugar substitute.)
• 1 2/3 cup white sugar
• 1 1/4 cups softened butter (about 2 1/2 sticks)
• 2 large eggs
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• Red food coloring (optional)
• 1/2 cup white sugar in a bowl (for rolling the dough in)

Directions:

• Preheat oven to 325 degrees.
• Spritz a cookie sheet with non-stick buttery spray.
• Mix the watermelon Kool Aid with the white sugar.
• Blend in the softened butter until fluffy.
• Mix the eggs in well.
• Mix in food coloring to desired color. (Depending on which flavor of Kool Aid you use, you may not need food coloring.  The watermelon flavor is clear, so I added red coloring to give the cookies a pretty pink hue.)
• Mix in the salt and baking soda.
• Mix in the flour in half- or one-cup increments until all the flour has been mixed in.
• Roll dough into one-inch balls or use a cookie scooper.
• Roll the cookie balls in sugar and place on cookie.
• Bake for 10 to 12 minutes or til the cookies are just beginning to turn golden around the edges.
• Let the cookies cool for one minute and then move them to wire racks to cool completely.

Sausage & Cheddar Pancakes

We belong to the local EAA chapter at North Las Vegas airport, and the first Saturday of every month, they have a pancake breakfast.  It's a fun little get-together, and Mike and I really enjoy chatting with the all the neighborhood pilots and aviation enthusiasts.  Every now and then, I like to shake things up a bit by offering to cook something other than the standard fresh-from-the-bag-o-mix pancakes.  One time, I made Peanut Butter and Jelly pancakes.  This time, I decided to make Sausage & Cheddar Pancakes, using another recipe I found in Joanne Fluke's Apple Turnover Murder.  The pancakes were a hit with the guys, and made yummier with a dollop of sour cream.

I have recently gone 80/20 vegan, so I did not eat these pancakes, other than to have a taste.  They were delish.  I will be making a vegan version soon, using a vegan pancake recipe, plus vegan sausage and cheese.

Ingredients:

• 1 large egg
• 1 cup plain yogurt
• 1/4 cup cream
• 2 tablespoons vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup all-purpose flour
• 1/2 cup ground fried breakfast sausage, broken into small pieces (I used Jimmy Dean Hearty Sausage Crumbles - Original to save time.)
• 1 cup shredded sharp cheddar cheese

Directions:

• Beat the egg in a medium-sized bowl until it's fluffy.
• Whisk in the yogurt, cream and vegetable oil.
• In a separate bowl, combine the banking powder, baking soda, and salt with the flour, stirring with a fork until all the ingredients are evenly blended.
• Add the dry ingredients to the wet ingredients and stir well.
• Stir the sausage and cheese into the batter, blending thoroughly.
• Fry the pancakes on a hot griddle that's been spritzed with non-stick cooking spray.
• Flip pancakes when they're puffed and dry around the edges and cook til golden brown on the other side.
• Serve with syrup, sour cream or applesauce.

Easy Black Forest Cake

This recipe is adapted from the Wacky Cake recipe found in Joanne Fluke's "Apple Turnover Murder".  She has such fun recipes! She used raspberry vinegar.  I only had white wine vinegar, and surprisingly, it tasted just fine.  I also added a topping of cherry pie filling to make this into a Black Forest Cake.  It's a super simple recipe that looks decadent and is moist and chocolaty without being overly sweet. 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 heaping tablespoons cocoa powder
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar
• 1 cup cold water
• 1 can no-sugar-added cherry pie filling

Directions:

• Preheat oven to 350 degrees.
• Spritz a baking pan with non-stick buttery spray.
• Combine all the dry ingredients in a bowl, mixing thoroughly.
• Add in the wet ingredients and blend until thoroughly incorporated.
• Pour into baking pan and bake for 30 minutes.
• Let cool slightly.
• Top with cherry pie filling and serve.