Category Archives: 52 Week Challenge

This is Hunter Gaylord, isn’t he beautiful.  He was born the first weekend in November to our friends Blake and Haven.  Right around the time he was about 3  weeks old, poor Haven had to have an emergency appendectomy…so along with many of our other friends…we all scheduled with Blake to bring over dinner.

On my night I brought over this Tortellini Florentine Soup, a large Salad with pan grilled chicken and homemade Caesar dressing, a loaf of Cuban bread with whipped honey butter, and a chocolate cake.  They both loved the soup, so here’s the recipe…maybe you will too.

Tortellini Florentine Soup

• 1 9-ounce package refrigerated 3-cheese tortellini
• 2 14-ounce cans reduced sodium chicken broth
• 1 10-ounce container refrigerated light Alfredo pasta sauce
• 2 cups shredded deli-roasted chicken
• 1/2 cup oil-packed dried tomato strips, drained
• 1/2 of a 5 ounce package fresh baby spinach
• shaved or shredded Parmesan cheese (optional)

In a 4-quart dutch oven cook tortellini  according to package directions, drain and set aside.

In the same dutch oven, combine broth and pasta sauce.  Stir in chicken and dried tomatoes.  Bring just to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.

Stir in cooked tortellini and spinach.  Cook for 1 to 2 minutes or just until tortellini is heated through and spinach is wilted.  If desired top each serving with Parmesan cheese.

Every year the parents at Berkeley host a Cookie Extravaganza for the teachers and staff.  It is a way for us to come together and say “Thank you”.  So tomorrow morning in the car line we will pull up along with dozens of other parents to drop off our wonderful homemade cookies (all 6 dozen of them) which will then be transported to the Aye Arboretum.  We hope that they will enjoy them….

Oatmeal Scotchies

• 1 cup unsalted butter chopped
• 3/4 cup sugar
• 3/4 cup brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups rolled oats (I use Quaker Old Fashioned, do not use instant)
• 1 package of butterscotch chips

Adjust oven rack to middle position and heat oven to 375 degrees.

In bowl of electric mixer or by hand, beat butter until creamy.  Add sugars; beat until fluffy, about 3 minutes.  Beat in eggs and vanilla; beat until well combined.

In a separate bowl combine flour, baking soda, salt and cinnamon.  Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined.  Stir in oats and butterscotch chips.

Drop the dough by heaped tablespoons onto ungreased baking sheet, leaving at least a 2 inch gap between each mound.  Place one baking sheet at a time onto center rack of preheated 375 degree oven.  For softer chewy cookies; bake until very lightly browned, about 7 to 8 minutes.  For crisper cookies; bake until golden brown, about 9-10 minutes.  Cool on a baking sheet for at least two minutes before transferring to a place to finish cooling. 

(I found that in my oven the cookies were the best at around 8 1/2 minutes. )

Makes about 48 cookies.

To make bar Cookies:  grease a 10×15 inch jelly roll pan.  Spread cookie dough in prepared pan.  Bake until light golden brown, about 18-22 minutes.  Cool completely in pan on a wire rack before cutting into bars.

Store cookies in an airtight container at room temperature for up to one week.  Cookies freeze well.

These are a great make ahead snack item or a gift idea.

Sugar and Spice Pecans

• 1 cup of sugar
• 2 teaspoons of pumpkin pie spice
• 2 teaspoons of grated orange rind
• 1/4 teaspoon salt
• 3 egg whites
• 1/4 cup of butter, melted
• 4 cups of pecan halves

Stir together the first 4 ingredients.

Beat egg whites at high-speed with an electic mixer until foamy.  Gradually add sugar mixture, beating at high-speed until soft peaks form.  Fold in Melted butter and pecan halves.  Spread coated nuts in a single layer on a large jelly-roll pan lines with nonstick aluminum foil or parchment paper.

Bake at 250 degrees for 45 minutes or until nuts are toasted, stirring every 15 minutes.  Remove from oven, let cool completely on pan.  Remove from pan.  Store in an airtight container up to 2 weeks.

This has to be one of the easiest recipes ever…and it is so tasty.  I came across these yummy crunch munches at a lunch in Andy’s office.  Julie had brought them in and I think I must have had 5 before I even got to the lunch, so after storming into her office and begging for the recipe she kindly laughed and gave it to me.  Later, she emailed Andy the actual recipe…but the funny thing is… I had already made a batch.  Thanks Julie!!!

Toffee Crunch Bars

• 1 package of toffee pieces
• 2 sleeves of Ritz Crackers
• 1 can sweetened condensed milk

Preheat oven to 350 degrees.  Crush the two sleeves of crackers.  In a bowl mix together toffee pieces, crushed crackers, and condensed milk.  Heavily grease a 9×13 pan or baking dish with Crisco or line with parchment paper.  Depending on your oven bake for 20-30 minutes, or until slightly browned.  Allow the dessert to cool completely before cutting.  Note – they can be a little sticky, when presenting on a plate you might find it easier to layer with the parchment paper.

The weather has been a little bit cooler over the last couple of weeks…which sends me into “Fall Cooking” mode.  I immediately begin brainstorming about soups, stews, and bisques…yum yum!  This recipe I found in a little recipe book from Everyday Food and although it makes 4 servings, Andy and I gobbled it up!  The only thing missing from the pictures below is a big piece of crusty bread with butter…  :O)

Roasted Beef, Mushroom, and Barley Soup

• 1 pound of sirloin
• 1 pound or package of cremini or button mushrooms
• 2 shallots
• 2 Tbl extra-virgin olive oil
• 4 cups of chicken broth or water
• 1/2 cup quick-cooking barley
• salt and pepper

Preheat the oven to 425 degrees.  Cut the sirloin into 1/2 inch pieces, slice the mushrooms in half or into thin slices, coarsely chop the shallots, and toss all 3 with the olive oil.  Arrange in a single layer on a roasting pan or a rim baking sheet, sprinkle with coarse salt and pepper and roast for about 30 minutes or until the tops are brown. 

 Transfer to a medium pot and add chicken broth or water.  Stir in a half a cup of quick cooking barley.   Bring the mixture to a boil and then lower over medium heat until the barley is soft, about 12 minutes.  To serve, season  to taste with salt and pepper and top with fresh chopped parsley if desired.