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Crockpot Minestrone Soup

Wednesday, December 4, 2013

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Crockpot Minestrone Soup

The first time I made this soup we had an array of summer veggies in the refrigerator (zucchini, yellow squash, tomatoes, spinach and mushrooms) that needed to be used up. I started adding ingredients to the slow-cooker and this crock-pot minestrone was born.

Three Cheese Squash Bruschetta

Saturday, October 26, 2013

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Three Cheese Squash Bruschetta

Use the cheeses of your choice to build these comforting autumn-inspired squash bruschetta. They work as an hors d’oeuvre, a mid-afternoon snack or a {small plate} main course.

Broiled Heirloom Pesto Tomatoes

Wednesday, September 25, 2013

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Broiled Heirloom Pesto Tomatoes

Highlight the tastes of the summer garden with these heirloom tomato rounds topped with pesto and broiled to perfection with a mixture of cheese.

NORTH Festival: Kanelbullar {Swedish Cinnamon Buns}

Saturday, September 14, 2013

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NORTH Festival: Kanelbullar {Swedish Cinnamon Buns}

Our dear Swedish family friend recounts living as a 6-year-old with her grandparents in a small Swedish town. Her grandparents lived above the family-run konditori so she woke to the smell of Kanelbullar {Swedish Cinnamon Buns} and other pastries.

NORTH Festival: Pytt i Panna {Swedish Hash}

Saturday, September 14, 2013

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NORTH Festival: Pytt i Panna {Swedish Hash}

Pytt i Panna {little bits in a pan}, is basically a Swedish hash comprised of piping hot bits of fried meat, potatoes and onion. Though variations abound, the dish is a lesson on how sometimes the simplest lists of ingredients can produce a comforting, flavorful meal.

Italian Quinoa Salad

Friday, March 22, 2013

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Italian Quinoa Salad

This could also be called the cleaning-out-the-fridge salad because that’s literally what I was doing the first time I made it. However, we knew it was a keeper when we went to the store the next day to buy the same ingredients for another batch.

Beef Wellington

Wednesday, February 13, 2013

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Beef Wellington

These individually-wrapped filet mignons work well for holiday entertaining and dinner parties. And the fancy little filets enveloped in puff pastry {definitely rich comfort food!} are perfect for sharing with your Valentine, too!

Raspberry Macarons

Wednesday, February 6, 2013

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Raspberry Macarons

Well, I finally did it. I broke down and made macarons. They have only been on my “to-do” list for more than ten years, ever since I visited Ladurée {Maison de Macarons in Paris}. These natural macarons with pink raspberry buttercream filling taste deliciously like raspberries and are the perfect bite-sized melt-in-your-mouth raspberry almond treat for Valentine’s Day or any other day.

Palmiers

Sunday, December 16, 2012

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Palmiers

You might recall that not too long ago I posted about the Pepperidge Farm “Puffection” Holiday Entertaining Challenge. Now for the second part of the challenge: my own “Puffection” creation using Pepperidge Farm Puff Pastry. Golden, caramelized sugar coats these puff pastry palmiers. Enjoy them plain, with cinnamon and sugar, or dipped in chocolate for a special holiday treat.

Chocolate Fondue Cups

Monday, December 3, 2012

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Chocolate Fondue Cups

When Pepperidge Farm contacted me about the “Puffection” Holiday Entertaining challenge I was intrigued and gladly accepted. The first part of the challenge involved cooking an existing Pepperidge Farm recipe. I chose these individual Chocolate Fondue Cups because they are festive and perfect for holiday (or anytime) entertaining.

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