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January 23, 2012

Coconut Chocolate Chip Cookies

If you like Almond Joys you'll love these cookies. Remember to eat them warm right out of the oven with a tall glass of milk

Makes 2 dozen
Prep time: 15 minutes
Total time: 25 minutes


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks butter, softened
  • 1 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups sweetened coconut flakes
  • 2 cups semisweet chocolate chips


    Preheat oven 350 degrees F. In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition Slowly add flour mixture. Beat in vanilla and stir in coconut and chocolate chips.
    Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven for 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool. Keep in airtight containers as long as they last (won't be long)!

    Terri's Tips:
    Don't feel like chocolate, just leave it out for more coconut flavor

    Posted by terri at 02:09 AM | Comments (0)

    Mom’s Cherry Pie

    This was a summertime family favorite. The cherries ripened in May and I loved to pick them, eating almost as many as I saved. But pitting was and still is the pits.But don't forget the ice cream or frozen yogurt. The cherries are tart so the ice cream adds just the right balance to create a great combination of flavors.

    Serves 8
    Prep time: 10 minutes (not including the pitting time)
    Total time: 35 minutes


  • 1 refrigerated pie crust (or frozen deep dish)
  • 2 cups tart cherries, pitted with 1 cup of the juice
  • 1 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch


    Preheat oven to 350 degrees F. Place crust into deep dish pie plate. Combine cherries, cherry juice and sugar in a medium saucepan. Stir in cornstarch. Turn to medium heat and cook until thickened. Stir in lemon juice and butter. Remove from heat. Pour into pie shell and cook in oven until crust is golden about 25 minutes.

    Terri’s Tips:

  • If you don’t have enough cherry juice add a little water
  • Always stir cornstarch into cold juice then heat until thickened, don't overcook it will break down
  • Serve with cinnamon cream, ice cream, or frozen yogurt

    Cooking Wiser:

  • Serve with low fat frozen whipped topping
  • Reduce sugar by half and use 1 cup apple juice. If it is too tart for you, remember that you can sweeten it with a little low fat whipped topping or my Healthy Dessert Topping

    Posted by terri at 01:58 AM | Comments (0)

    Prosciutto wrapped Melon skewers with Lime dressing

    Melon balls wrapped with prosciutto then threaded onto skewers make an impressive plate of appetizers.

    Makes 4 skewers


  • 16 cantaloupe melon balls, 1 inch
  • 16 pieces honeydew melon balls, 1 inch
  • 16 slices prosciutto
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh mint,, thinly sliced


    Wrap each melon ball with a piece of prosciutoo. Thead 4 Cantaloupe and 4 honeydew melon balls alternately on skewer, arrange on plate and drizzle with lime dressing.

    For lime dressing
    Combine juice, oil, mint and pepper, stirring with a whisk.

    Terri's Tips:

  • For small melon balls, use a strip of prosciutoo about 2 inches long and about 1 inch wide. Makes strips longer for larger melon balls.
  • Serve as a salad by plating 1 cup salad greens on each of 4 salad plates, top with 4 of each melon balls and drizzle with lime dressing

    Posted by terri at 01:21 AM | Comments (0)

    January 19, 2012

    Strawberry Salad with candied pecans, Goat cheese and Balsamic vinaigrette

    Goat cheese, balsamic vinegar and strawberries- what a great flavor combination! Add a little crunch to this great salad with spiced pecans

    Serves 4


  • 4 cups fresh mixed salad greens
  • 1/4 cup strawberries, sliced
  • 1/4 cup blueberries
  • 6 ounces goat cheese, cut sliced
  • 1/3 cup spiced pecans
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar

    salt and pepper, to taste


    Mound greens in large salad bowl. Arrange berries atop greens, add pecans. Whisk 6 tablespoons olive oil, vinegar, and maple syrup in small bowl to blend. Season dressing with salt and pepper to taste. To serve drizzle vinaigrette over salad

    Terri's Tips:

    Another great way to enjoy the pecans and goat cheese: Roll cheese pieces in crushed nuts. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese cubes and saute until just warmed through but still maintaining shape. Arrange cheese cubes on top of salad and drizzle dressing over.

    Posted by terri at 03:37 AM | Comments (0)

    Fruit Salad with orange and honey vinaigrette

    Fresh fruit is best when locally in season, when the blueberries pop with flavor, the strawberries will bring a smile to your face and the peaches will melt in your mouth. Make this a summer treat for picnics, barbeques and family dinners.

    Serves 8


  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
  • 2 tablespoons lime juice
  • ¼ cup honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh mint
  • 3 cups fresh blueberries
  • 1 quart fresh strawberries, hulled and halved
  • 3 medium peaches, peeled and sliced
  • 1 pineapple, peeled, cored and cut into 1 inch chunks
  • 1 small can Mandarin oranges


    In a large bowl, whisk together the orange juice, zest, vinegar, honey, oil, and mint. Add all of the fruit and toss to combine. Let the fruit salad set for 15 minutes to allow the flavors to blend.

    Terri's Tips:

  • Purchase ripe seasonal fruit
  • To maintain fresh flavors, avoid refrigerating but use within a day or two
  • Make the vinaigrette a day in advance to allow flavors to develop

    Make it your own
    Serve over salad greens
    Add fresh melons

    Wine suggestion
    A white wine with fruit flavors- Riesling

    Posted by terri at 03:07 AM | Comments (0)

    January 08, 2012

    Middle Eastern Meatballs with Toasted Sesame Seeds

    Make as many meatballs as you need by varying the size


  • 1 cup Wheat germ
  • 1 large white onion, minced
  • salt and pepper to taste
  • 1 pound ground beef, or lamb
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 cup sesame seeds, toasted
  • 1 1/2 pounds zucchini, Sliced and lightly sauteed

    Tahini-Yogurt Dip

  • 1 cup plain low-fat yogurt
  • 6 tablespoons tahini
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • salt and pepper to taste


    Mix ground meat with wheat germ, onion and spices.
    Form the meat mixture into 2 cm size balls. Place the meatballs on a baking sheet and broil about 5 minutes. Turn oven to 350 and bake until juices run clear.
    Spread the toasted sesame seeds in a shallow dish and roll the meatballs over to coat them.

    Terri's Tips:

  • Serve meatballs threaded on toothpick with a slice of zucchini and accompained by the Tahini-Yogurt Dip
  • Toast sesame seed by mixing with 1/2 teaspoon olive oil and heating in 300 degree F oven until golden.

    Posted by terri at 03:38 AM | Comments (0)

    Spanish Paella

    Since paella is one of Spain’s most popular dishes it is fabulous that it pairs so well with Albarino, a Spanish wine.

    Saffron is one of the most costly spices but a little goes a long ways

    Serves 8


    1 medium white onion, peeled and diced
    1 red bell pepper, seeded and diced
    ½ green bell pepper, seeded and diced
    ½ yellow bell pepper, seeded and diced
    2 tablespoons cooking oil
    ½ teaspoon smoked paprika
    ¼ teaspoon turmeric
    6 garlic cloves, minced (for the rice)
    Pinch saffron
    2 cups chicken broth
    1 ½ cups Basmati rice
    ½ pound chorizo sausage, sliced ¼ inch thick
    1/3 cup frozen peas
    2 chicken breasts, cut into small pieces
    1 pound 12-16 count shrimp with peel on
    2 lemons, 1 juiced and the other sliced into 8 wedges
    4 garlic cloves, minced (for the shrimp)
    Salt and pepper to taste


    Preheat oven to 375 degrees F. In a medium bowl toss the shrimp with juice from one lemon and garlic. Refrigerate for 30 minutes. In a large sauce pan heat 1 tablespoon oil, add onions and sauté until translucent. Add paprika, turmeric and garlic. Continue to heat until fragrant. Remove from pan. Add the other tablespoon of oil and heat. Add rice and sauté until slightly golden. Add chicken broth, cover and continue to cook until rice is tender. Reduce heat to low and add saffron and vegetables to rice; replace lid and allow rice to steam for 10 minutes. Add a little water if the rice becomes dry. In another pan cook chicken and sausage until chicken is done, about 10 minutes on medium high heat. Add chicken, sausage and peas to rice. Place in an oven safe dish. Remove shrimp from the refrigerator and place on top of the rice. Sprinkle shrimp with a little salt, cover and cook in oven for 15-20 minutes or until shrimp turns pink. Serve with lemon slices.

    Posted by terri at 03:25 AM | Comments (0)

    Poppy Seed Crepes with Cream Cheese and Apricot Sauce

    Crepes are thin pancakes. Every county has their own version. For example in Mexico they are called tortillas. Any sauce can be used, chocolate, rum or even blackberry. Enjoy

    Serves 12


  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 2 8 ounce canned apricot half, sliced
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup water
  • melted butter for brushing crepes
  • 12 Poppy seed Crepes (see below)


    Combine cream cheese, sugar and vanilla. Whisk the mixture until smooth

    In a heavy saucepan combine the apricots, brown sugar and 2 cups water. Bring the liquid to a boil and simmer for 20 minutes. In a blender or food processor puree the mixture unitl smooth. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature
    Mound 2 Tablespoons cheese filling in the center of each crepe and fold the bottom third of the crepe over the filling. Fold in 1 inch of each side and fold down the top third of the crepe to enclose the filling completely, forming a rectangle. Arrange the crepe in one layer in a shallow baking dish, brush them with the butter and bake them in the middle of a preheated 450 degree oven for 10 minutes. Sever the crepes with the apricot sauce.

    Poppy Seed Crepe recipe:
    4 eggs
    1 cup flour
    2 tablespoon sugar
    1 cup milk
    ¼ cup water
    1/2 tesapoon poppy seeds

    In a medium bowl, beat the eggs. Gradually add the flour and sugar alternately with milk and water beating with electric mixer or whisk until smooth. Beat in oil. Add the poppy seeds. Refrigerate batter at least 1 hour. Remove from refrigerator. Melt enough butter to slightly coat bottom of crepe pan. Add enough batter to cover the pan and cook until slightly golden, flip and cook until golden on the other side. Makes about 20 crepes.

    Terri's tips:
    If you use a good non-stick skillet you shouldn't need much butter.

    Posted by terri at 03:08 AM | Comments (0)

    Vegetable Frittata

    A frittata is simply a different version of an omlett, little thicker usually finished in the oven and very simple to make. Serve for breakfast, brunch, lunch, or dinner and even as an appetizer.

    Serves 2
    Prep time: 10 minutes
    Total Time: 15 minutes


    6 eggs, beaten
    3 tablespoons vegetable oil
    1 carrot finely diced
    1/4 cup zucchini, finely diced
    1/4 cup yellow squash, finely diced
    1 small onion, finely diced
    1/4 cup milk
    1/4 teaspoon nutmeg, freshly grated
    2 cups shredded Cheddar cheese
    salt and pepper to taste


    In a medium bowl, combine eggs and remaining ingredients, stir. In a large oven proof non stick skillet or frying pan, heat oil over medium heat. Pour in egg mixture and cook until slightly brown on bottom and mostly set. Place frittata under broiler in oven on middle rack. Watch closely and continue to cook until completely set.
    Remove and turn out onto place and serve.

    Posted by terri at 02:36 AM | Comments (0)

    January 07, 2012

    Pork Tenderloin rubbed with mustard and bourbon

    Since tenderloin is a very lean cut of meat, it needs a little help with flavors. A favorite way to add flavor is with rubs and sauces. This rub is also good with duck or lamb.


  • 3/4 cup spicy mustard
  • 1/4 cup bourbon, plus 2 tablespoons
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh thyme, chopped
  • 3 tablespoons fresh parsley, chopped
  • salt and pepper, to taste
  • 1 1/2 pounds pork tenderloin, trimmed
  • vegetable oil cooking spray


    Combine the mustard, bourbon, oil, garlic, thyme, parsley, salt and pepper in a bowl, stirring well. Rub into the tenderloin, covering the meat on all sides.
    Put the tenderloin in a glass dish and set aside at room temperature for no longer than 30 minutes or refrigerate for 4 hours.

    Prepare a charcoal grill for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray, moderately hot.
    Grill the tenderloins for 12-14 minutes, turning with tongs once or twice until temperature reaches 155. Let the pork rest for about 10 minutes before slicing. The internal temperature will rise to 160 during the resting period.

    Terri's Tips:
    If refrigerated allow the tenderloin to stand at room temperature for about 15 minutes before grilling.

    Posted by terri at 07:33 PM | Comments (0)

    Beef Tenderloin Bruschetta with Mango and Butter

    A great party appetizer and a good way to use last night's lef over tenderloin. The mustard seeds provide a burst of flavor.

    Serves 8


    ½ cup diced mango
    2 tablespoons fresh cilantro, chopped
    2 tablespoons lime juice
    2 teaspoons Jalapeno Chile, finely chopped
    ½ teaspoon sugar
    1/8-teaspoon ground turmeric
    1 ½ teaspoon butter, melted until golden
    ½ teaspoon brown mustard seeds
    Cooking spray
    1 (4 ounce) beef tenderloin steak
    1/8-teaspoon salt
    1/8-teaspoon pepper
    16 French bread, diagonally sliced and toasted


    Combine first 7 ingredients in a small bowl, cover and let stand at room temperature 15 minutes. Heat oil in a small nonstick skillet over medium high heat. Add 1 seed to pan, cook until seeds pop, about 90 second. Add remaining seeds, stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking pan. Stir in butter and cover. Cook until 1 second passes between pops, shaking pan constantly, about 30 seconds. Remove from heat. Scrape mustard seed mixture into mango mixture, stirring gently. Let stand 5 minutes.
    Heat pan over medium high heat. Coat pan with cooking spray. Sprinkle beef with salt and pepper. Add beef to pan and cook 3 minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices. Divide beef slices evenly among baguette slices. Top each bruschetta with mango mixture. Serve right away.

    Posted by terri at 07:26 PM | Comments (0)

    Asian Ginger Sauce

    The fresh ginger and soy sauce are typical Asian flavors that create wonderful sauces for pork, seafood and vegetables, specially carrots


  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy souce
  • one orange, juiced and zested
  • 1/2 tablespoon fresh ginger, grated
  • 2 medium scallions, thinly sliced
  • 1 pinch red pepper flakes


    Stir together the hoisin sauce, vinegar, soy sauce, orange juice, zest, ginger, and red pepper in a small saucepan. Heat on low for 15 minutes to infuse flavors. Can prepare the sauce and keep refrigerated for several days.

    Terri's Tips:
    To create a thicker sauce, add 1/2 teaspoon cornstarch
    To cook carrots, slice and place in microwave steamer with 1/2 inch water. Cook on high until carrots are slightly tender

    Serve sauce over the carrots

    Posted by terri at 06:25 PM | Comments (0)

    Cinnamon Cream Cheese frosting

    Give the traditional cream cheese frosting a new kick with cinnamon

    Makes enough to frost one 2 layer cake


  • 1 (8 oz.) package cream cheese, softened
  • 1 tablespoon cinnamon, ground
  • 1 tablespoon vanilla
  • 5 to 6 cups powdered sugar, sifted


    In a large mixing bowl beat together cream cheese, butter, cinnamon, and vanilla with a mixer on medium speed until light and fluffy. Gradually add about half of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar until spreading consistency.

    Posted by terri at 06:17 PM | Comments (0)

    Gingerbread cake with Blueberry Sauce

    This full of flavor, not calories recipe will make the dieting blues go away. Cooking Light magazine.

    2 cups all-purpose flour
    1/3 cup crystallized ginger, chopped
    1 1/2 teaspoons ground ginger
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/8 teaspoon ground clove
    1 cup low fat buttermilk
    1/2 cup sugar
    1/2 cup molasses
    1/4 cup vegetable oil
    2 large eggs
    1 1/2 cups frozen blueberries, thawed

    Blueberry Sauce
    1/2 cup orange juice
    1/2 cup sugar
    2 tablespoons chpped crystallized ginger
    2 cups frozen blueberries, thawed

    Preheat oven to 350 degrees. Combine flour and the next 7 ingredients (through cloves) in a large bowl, stirring well with a whisk. Make a well in center of mixture.
    Combine buttermilk and next 5 ingredients (through eggs), stir well with a whisk.
    Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into a 9 inch square baking pan coated with oil. Bake for 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in dish for 10 minutes on a wire rack. Remove from pan and cool on wire rack.
    Spoon Blueberry Sauce over the top of individual pieces, dollop with whipped topping.

    Posted by terri at 06:12 PM | Comments (0)

    Memphis Dry Rub

    Another great rub perfect for beef and pork.


  • 1 tablespoon cayenne pepper
  • 3 tablespoons cilantro, dried
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon ground coriander
  • 2 teaspoons cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon onion flakes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon kosher salt, or sea salt
  • 1 teaspoon freshly cracked black pepper


    For the dry rub: Mix all dry rub ingredients together. Can double ingredients and store in freezer up to 4 months.

    Posted by terri at 05:26 PM | Comments (0)

    Western Dry Rub

    Great on any meat, pork ribs, chicken, beef roast. Also great that you control the ingredients. Salt can be added in the amount that is right for you.


  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground clove


    Mix all dry rub ingredients together.
    Keep sealed in dry container. Ingredients can be doubled and stored in freezer.

    Posted by terri at 05:09 PM | Comments (0)