Caprese Pesto Margherita Stackers

This is a quick appetizer for those unexpected times when guests show up. Serve with your favorite wine.

Ingredients:
1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls)
1 can (11 ounce) Pillsbury refrigerated original breadsticks (12 breadsticks)
3 tablespoons basil pesto
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese (Instead of cheese, I used a sprinkle of a Mediterranean spice)
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves

Directions:
1. Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.

2. On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.

3. Spread rounded 1/4 teaspoon pesto lengthwise down center of each dough rectangle; top with 1 cheese ball. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.

4. Bake 14 to 20 minutes or until deep golden brown. Cool 5 minutes. Remove from pan. On each toothpick, thread 1 tomato and 1 basil leaf; insert into 1 cheese ball. Serve warm.

Adapted from Pillsbury Prize Winning Recipes.

Blackberry Buttermilk Cake

This recipe is from the newest issue of Bonappetit magazine. It certainly came at the perfect time with all the blackberries we recently bought. FYI... it's a very easy recipe to mix together. In fact I did it last night as we were watching TV. I'd hop up with every commercial and do another step.

I've told you before how much I love batters, thick, creamy batters. Sigh. That's what this recipe produced. And it made a tall beautiful cake in the springform pan.

Ingredients:
3/4 cup (1-1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2-1/3 cups cake flour (sifted, then measured) plus more for pan
2-1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1-1/3 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Confectioner' sugar, for dusting

Direction:
1. Position a rack in middle of oven and preheat to 350 degrees. Butter 9 inch - 10 inch diameter springform pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

2. Sift 2-1/3 cups cake flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1-1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.

3. Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Blackberry-Lemon Whoppie Pies

Local produce stands and farmers' markets are over flowing with fresh vegetables and fruit. Pap and I have a favorite place where we purchase the best blackberries. Let me tell you, they are something to behold, huge dark and delicious. I couldn't resist. So I bought a whole flat. In fact I might go back and buy another because I love having them in the freezer to enjoy all winter.

If you love blackberries, you must try this wonderful whoppie pie recipe.

Ingredients:
1/2 cup (1 stick)butter, room temperature
1 cup plus 3 tablespoons light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh blackberries

Directions:
1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed.) Beat well to combine.

2. Drop batter in 2-tablespoon mounds about 2 inches apart, onto two parchment lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash blackberries with a fork, then fold into whipped cream. Divide blackberry cream evenly among bottom of half the cake, then sandwich with remaining cakes.

Chocolate-Swirled Peanut Butter Banana Bread

Peanut Butter!....... Chocolate!..... Banana! How very diabolical of Piece of Cake to come up with this recipe. Our evil leader will be so proud.

Ingredients for the chocolate syrup:
1/4 cup sugar
1/4 cup dark unsweetened cocoa powder
1/4 cup hot water
1/4 cup agave nectar (or light corn syrup)
1/8 teaspoon salt

Ingredients for the batter:
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs, at room temperature
1 cup mashed ripe banana (about 2 large)
1/4 cup sour cream
1 teaspoon pure vanilla extract
2/3 cup bittersweet or semi-sweet chocolate chips

Directions:
1. Position a rack to the lower third of the oven and preheat it 350 degrees. Spray a 9-by-5-inch loaf pan with cooking spray and line it with a strip of parchment paper or aluminum foil about 8 inches wide to create a sort of "sleeve" that will make removing the loaf easier later.

2. To make the chocolate syrup, whisk together the sugar, cocoa powder, hot water, agave nectar and salt. Set the pot over high heat and bring the syrup just to a simmer, stirring occasionally until the syrup is smooth. Remove the pot from the heat and set aside to cool.

3. In a medium bowl, whisk together the flour, baking soda and salt.

4. In the bowl of an electric mixer, beat together the peanut butter and butter on medium speed until creamy. Add the sugars and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Scrape down the bowl.

5. Whisk together the mashed bananas, sour cream and vanilla in a small bowl. Beat into the butter mixture.

6. Reduce the mixer speed to low and stir in the dry ingredients. When just a few streaks of flour remain, stop the mixer, add the chocolate chips and gently fold the batter until everything is incorporated.

7. Transfer about a third of the batter (a little less is better than too much) to a medium bowl. Add the chocolate syrup and stir until well-blended.

8. Spread half the banana batter into the bottom of the prepared pan. Top with half the chocolate batter. Use a spoon to scoop and swirl the batter. Repeat with the second half of both batters.

9. Bake until a toothpick comes about clean but not dry (a few moist crumbs is ideal), about 75 to 85 minutes. Let cool in the pan on a wire rack for about 15 minutes before removing the loaf from the pan to cool completely.

Decadent Cinnamon Swirl Cake

Once again it's Mexican Train night at our clubhouse. And once again
I needed to come up with something to share with the geezers and geezerettes. But making a cake from scratch was not going to happen today. Instead, I searched through the pantry and found this wonderful mix.... Betty Crocker Decadent Supreme Cinnamon Swirl cake mix.
And if I used a stabilized whipped cream frosting, it would look
as if I spent hours in the kitchen.

Ingredients:
1 box Betty Crocker Decadent Supreme Cinnamon Swirl cake mix
1 pint heavy whipping cream
1/4 cup confectioners' sugar
Sugared Pecans, optional

Directions:
1. Prepare cake mix according to package directions. Cool on wire racks.

2. Directions for Whipped Cream Frosting: Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth.

3. Sit back and enjoy the praises that will be lavished upon you.

Neapolitan Layer Cake

This stunning and delicious cake must surely be a female. I think I'll name her Miss Laci Le Belle. Her beauty is undeniable to all eyes that are fortunate enough to behold her. FYI.... this is a dense cake and wonderfully moist. So plan on serving at a large gathering, cutting slim slices. Take notice, I deliberately kept speaks of strawberry in my frosting.

Ingredients for chocolate cake:
3/4 cup plus 2 tbsp. all-purpose flour
6 tbsp. dark cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 cup vegetable or canola oil
1 large egg
1/2 cup black coffee
1/2 cup buttermilk
1-1/2 tsp. vanilla extract

Ingredients for the white cake:
2 large egg whites
1-3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
8 tbsp. unsalted butter, at room temperature
3/4 cup very cold water
1/2 tsp. vanilla extract
1/4 tsp. almond extract

Ingredients for the strawberry cake:
1-1/4 cups plus 2 tbsp. all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1-1/2 oz. strawberry gelatin
8 tbsp. unsalted butter, at room temperature
2 large eggs
1/2 cup milk
1-1/2 tsp. vanilla extract
1/4 cup sweetened strawberry puree*

*Ingredients for the strawberry puree:
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Ingredients for the strawberry buttercream frosting:
1-1/2 cups fresh strawberries (8oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1-1/4 cups sugar
3 sticks (1-1/2 cups) unsalted butter, at room temperature

Directions for the strawberry puree:
1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Directions to make the chocolate cake:
1. Butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment.

2. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated.

3. Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Direction to make the white cake:

1. Butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, baking powder and salt whisk to blend and set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Increase speed to medium high and continue to beat until stiff peaks form. Transfer the egg whites to another bowl and set aside.

3. In the bowl of the electric mixer now fitted with the paddle attachment, combine the sugar and butter, and beat on medium-high speed until light and fluffy, 2-3 minutes.

4. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Blend in the water, vanilla and almond extracts. Beat in the remaining dry ingredients just until incorporated. With a silicone spatula, stir in about a quarter of the egg whites to lighten the batter. Gently fold in the remaining egg whites, until the batter is smooth
and no streaks remain.

5. Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Directions to make the strawberry cake:
1. Butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment.

2. In a small bowl, combine the flour, baking powder and salt; whisk to blend and set aside. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Beat the eggs into the sugar mixture one at a time, mixing well after each addition.

3. With the mixer on low speed, add half of the dry ingredients to the batter and mix just until incorporated. Blend in the milk and vanilla extract. Add in the remaining dry ingredients, mixing just until incorporated. Blend in the strawberry puree.

4. Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Directions to make the frosting:
1. Place the strawberries in a food processor or blender. Puree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the strawberry puree until smooth and completely
incorporated, scraping down the sides of the bowl as needed.

Directions to assemble the cake:

1. Torte each of the cake layers horizontally into two thin halves. (I didn't do this process because I was lazy and didn't want to. But if you have more desire and stamina, then by all means go for it.) Place one of the chocolate layers on a cake board or cake platter.

2. Top with a very thin layer of the strawberry jam. Place a layer of the strawberry cake on top. Again, cover with a thin layer of strawberry jam.

3. Top with a layer of the white cake. Cover with a thin layer of the strawberry jam. Repeat
the process with the remaining layers of chocolate and strawberry cake. (For a
taller cake, you can use the remaining layer of white cake. Otherwise, you can wrap tightly and save for later use or discard.)

4. Frost the top and sides of the cake with the strawberry buttercream. Transfer remaining buttercream to a pastry bag fitted with a decorative tip for detailing as desired.

Adapted from Sweetapolita

Newtons Fruit Thins

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Newtons Fruit Thins for giving me the chance to sample one of their delicious products. I had the pleasure of tasting Fig and Honey.

Before I took my first bite I had every intention of using the cookies as a base for a cheesecake. Then I took a nibble..... wham my taste buds came to immediate attention. This cookie was absolutely delicious. But I don't like crisp cookies. Do I? Another bite. But I only eat chocolate cookies. Right?

Newtons Fruit Thins are thin, crunchy cookies that have bits of real fruit baked inside. They are made with whole grains and do not contain high fructose corn syrup. All four varieties of Newtons Fruit Thins each have their own distinct flavor.

Blueberry Brown Sugar

Fig and Honey

Raspberry Chocolate

Cranberry Citrus Oat

My opinion, why mess with perfection. So needless to say, the cookies never made it to a crumb base for a cheesecake.

Blackberry Sherbet

It's time for blackberries! We Pap used to go pick our own. In fact, in the woods behind our house is a large blackberry patch. Pap would go pick me a big bowlful everyday. But a briar patch has obvious and hidden dangers. Poor Pap would get scratches all over his arms and sometimes his legs. But he also was bitten by an insect or perhaps a spider last year. The area was red and nasty for a week. It was then we decided to leave the blackberry patch for the birds and other critters. Now we go right to a farm that grows them. Last year we bought a flat and I froze them. FYI ... Berries that grow wild are small. But the cultivated ones are huge! They are fabulous to behold.  

Well I finished using the last of the frozen berries today. I thought a cold refreshing sherbet would be nice in this 90+ degree weather in Atlanta. I loved this recipe because it's not too sweet and also as a tanginess due to the buttermilk.

Ingredients:
4 cups fresh blackberries (frozen works also)
2 cups sugar
2 cups well-shaken whole buttermilk

Directions:
1. If the berries are full of tough seeds, remove seeds by forcing berries through a food mill or a mesh sieve into a large bowl. If berries are mostly seedless, place them in a large bowl. Stir in sugar and let stand at room temperature for 30 minutes. In the work bowl of a food processor fitted with the metal blade, puree berry mixture. Pour into a large glass or metal bowl.

2. Whisk in buttermilk. Cover and refrigerate until mixture is very cold, at least 4 hours, then stir well. Freeze sherbet in a gel-type ice-cream freezer according to the manufacturer's instructions. The sherbet will be soft, like a thick milk shake. To freeze hard enough to scoop, transfer to an airtight container, press plastic wrap directly onto the surface, and freeze until firm.

Macho-Man Meatloaf Beer-Garlic Sandwich

I love that the humble sandwich has made a huge comeback due to the Panini press. Don't get me wrong, even if my sandwiches are not grilled to perfection, I've always loved a traditional burger or ham and cheese just as much as the next person. But now even if you don't own a Panini press, using my recipe you can now make a sandwich that has been lifted to the status of gourmet.

There are many components to my sandwich. First, is the Microgreens (click on this link for how to information.) that must be started a week before. Second, is the baking of the Beer & Garlic Bread. Third, is the Meatloaf with Mezzetta Roasted Red Peppers. Fourth is a crunchy layer of Seneca Crisp Onions. (can be purchased from your local grocery store.) And last but not least is the wonderful Dill Mustard Sauce that brings everything together.

With the very first bite I took, I knew I’d struck genius. This is truly a macho man sandwich that even a woman will love.

To make the Beer & Garlic Bread you must first roast the garlic. This is a wonderful technique to learn. Roasted garlic is delicious as is (I love straight roasted garlic) or mash with a fork and use for cooking. It can be spread over warm French bread, or mixed with sour cream for a topping for baked potatoes.

Directions for roasted garlic:
1. Preheat the oven to 400°F.

2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.


Mezzetta Extra Virgin Olive Oil comes from historic Italian Estate owned orchards. The rich olive oil delivers an enticingly smooth, light taste with a mildly fruity accent. You will be struck by its clean delicate fragrance and slight pepper aftertaste. The designation First Cold Press assures the very best quality with very low acidity. Superb in salad dressings, Mediterranean recipes or for dipping your favorite crusty bread.

3. Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of Mezzetta Extra Virgin Olive Oil over the head, using your fingers to make sure the garlic head is well coated. Seal the aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Ingredients for Beer & Garlic Bread:
1 bulb of garlic roasted, mashed with a fork
3 cups self-rising flour
scant 1/2 cup sugar
12 ounces beer (I used New Belgium Mighty Arrow)
3 tablespoons butter, melted

Directions for bread:
1. Preheat oven to 375. Grease a loaf pan or line it with greased parchment paper.

2. Mix flour, sugar, mashed garlic, and beer until combined. Pour batter into pan. Bake for 40-45 minutes, or until top is well browned and loaf feels firm (you can also stick a toothpick in; if it comes out clean, the loaf is ready).

3. When the loaf is close to done, brush the top thoroughly with melted butter and let the loaf bake for 3 minutes. Remove to a cooling rack to cool for about 20 minutes before removing it from the pan and cooling completely.

Ingredients for Ultimate Meatloaf:
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large cloves garlic, finely chopped
1/4 cup whole milk
1/4 cup Mezzetta Roasted Red Peppers, chopped



Mezzetta Roasted Red Peppers are sun ripened in California and then flame roasted to sear in their smooth rich succulent flavor. One of our most popular products, their vibrant color and soft tender texture adds sophistication to just about every recipe. Perfect on pizza, salads, and sandwiches, they are also fantastic in pasta dishes.




2 lb. ground beef
2 large eggs
1/2 cup quick cook oatmeal
4 Tbs. chopped fresh parsley
1/2 tsp. crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup ketchup for glaze, optional

Directions for meatloaf:
1. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.

2. Position a rack in the center of the oven and heat the oven to 375 degrees F.

3. Add the beef, eggs, oatmeal, milk, chopped Mezzetta Roasted Red Peppers, parsley, red pepper flakes, salt and pepper to the onion mixture. Use your hands to gently mix all the ingredients until just combined.

4. Line a loaf baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a rectangular block.

5. Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160 degrees in the center of the meatloaf, 40 to 55 minutes.

6. Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.


Ingredients for Dill Sauce:
1/2 cup sour cream
1 1/2 tablespoons Dijon-style prepared mustard
2 teaspoons chopped fresh dill

Directions for Dill Sauce:
1. Whisk together sour cream, mustard, and dill until well blended. Chill before serving.

Assemble your sandwich: Once the bread has cooled, use a serrated knife to cut it into slices. Sprinkle a crunchy layer of Seneca Crisp Onions on a slice of bread. Add a thick slice of meatloaf. Next scoop a heaping tablespoon of dill sauce on top of meatloaf. Then harvest as much microgreens as you desire and top with another slice of bread. Repeat these steps to make as many other sandwiches as you want! Serve immediately.

Our all-natural, crispy onions are freshly sliced, crisped, and lightly salted to add a crunchy flair to entrees, soups, and salads. No unnecessary ingredients. No trans fats. Gluten-free.  Explore the possibilities with Seneca Farms™ Authentic Crisp Onions.  Available in 3.5oz or single serve packages.

Grow Your Own ..... Microgreens

I've a strange fascination with mini-anything. And microgreens is no exception. I think it was several years ago that I saw them garnishing something in a magazine. Since then I've thought about them from time to time, hoping to see them in a specialty grocery store. Nada... nope... nothing. So when I saw an article how to grow your own, I was super excited.

I grew mine in an aluminum pie pan. Along with some good potting soil, a sprinkling of seeds, misting of water daily, and a sunny window. A week later and I'm ready to harvest. I have something special in mind for my little sprouts.... so stay tuned for an upcoming posting.


Microgreens are simply greens, lettuces, and herbs that are harvested when they are quite young -- generally when they are approximately an inch tall.

What Can You Grow as a Microgreen?

Basically, you can grow any lettuce, salad green, or herb as a microgreen. It's easy to start with a pre-packaged seed mix, and you can look for specific microgreen mixes, or simply choose a mesclun mix to grow as microgreens. Here are a few popular varieties to grow as microgreens:

• Mustard
• Kale
• Endive
• Arugula
• Beet greens
• Spinach
• Tatsoi
• Radish greens
• Watercress
• Mizuna
• Peas
• Cabbage
• Basil
• lettuce, any

How To Grow Microgreens

Microgreens are very easy to grow. You can grow them outside, in a garden bed or in containers, or inside on a sunny windowsill.

If you are planting microgreens in a garden bed, loosen the soil and rake it smooth. Scatter your seed mix so that the seeds are about 1/8 to 1/4 inch apart -- remember, we're harvesting them very young, so they don't need a lot of room. Once the seed is scattered over the area, cover it with about 1/8 of an inch of soil and water gently but thoroughly.

If you're planting in a container, the first step is to choose a container that is at least two inches deep and as large in diameter as you want. Fill it with a good quality organic potting mix, and smooth the soil. Scatter the seeds so that they are about 1/8 to 1/4 inch apart, and cover with 1/8 inch of soil. Water gently but thoroughly, an place your container in a spot where it will get at least four hours of sunlight. If you're growing them indoors, a south-facing window is best, but an eastern or western-facing one will do as well.
In either case, do not let the soil dry out, and be sure to remove any weeds so that the tiny greens don't have to compete with them for water and nutrients. Because you'll be harvesting the greens so young, you don't really need to fertilize them while they're growing. If you've got plenty of organic matter in your garden bed, that will be perfect. For containers, mixing in a bit of granular organic fertilizer to the soil before you plant will work fine, especially if you plan on using the same soil for several plantings of greens (more on this below.) Microgreens grow for such a short period of time that they are rarely bothered by pests and diseases. However, if you are growing brassicas in your mix (mustard, kale, etc.) and cabbage worms are a problem, you may want to cover your microgreens with a floating row cover to protect them.

Harvesting Microgreens

The best time to harvest microgreens is when they've developed their first set of true leaves (the first ones are seed leaves, and don't look anything like the actual leaves of the plant), which is generally about ten days to two weeks after planting. To harvest, simply snip the microgreens just above soil level.
Unlike mesclun or baby greens, you won't be able to get additional harvests from one planting of microgreens. Because the plants haven't had much time to develop, and you're snipping off everything except the very bottom of the stem, the plant has no way to generate new growth. You can plant another crop after harvest by simply scattering fresh seed and covering it with soil. You don't need to remove the old roots; they are good sources of organic matter.

As you can see, microgreens are simple to grow, and provide you with a quick harvest for not much work. You can add them to salads, sandwiches, or stir-fries, and it's much cheaper to grow your own than it is to purchase them. Experiment with different mixes, adding the varieties you like best. They're definitely deserving of a spot in your garden.

Sweet-and-Sour Chicken

Here I go again with my happy dance. Why you ask? Well, I'll tell you. I've been given the wonderful opportunity to review another cookbook, THE $5 TAKEOUT COOKBOOK: Good, Cheap Food for When You Want to Eat In. By Rhonda Lauret Parkinson, Margaret Kaeter, Belinda Hulin, & Jennifer Malott Kotylo.

What’s the story?

We all get that ruthless craving for fried takeout foods: juicy Southern fried chicken, mouth watering chicken fried rice, steaming deep dish pizza, but we don’t always want to pay premium prices to provide the whole family with dinner on a Friday night. You shouldn't have to give up the foods you love just to save some dough! Luckily for you, now you can satisfy those cravings for tasty take-out guilt-free with THE $5 TAKEOUT COOKBOOK: Good, Cheap Food for When You Want to Eat In (Adams Media, a division of F+W Media; May 2011), and without the tip!

When it comes to take-out, two things are true: People like it fast and they like it cheap, and don’t want to fumble with menus and cold deliveries. THE $5 TAKEOUT COOKBOOK gives parents, students, and people on the go the ability to make everyone’s favorite take-out dishes at home— for $5 or less per meal! With 200 recipes that feature pizza, Mexican, Chinese, or Thai food, take out cravings can finally be made with ease, from the comfort of one’s home.

Ingredients:
1 tablespoon soy sauce
1 clove garlic, minced
1/2 (1-inch) piece of ginger, peeled and minced
1/2-1 tablespoon prepared chili sauce
6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 tablespoon vegetable oil
1/2 small onion, thinly sliced
1/2 green and 1/2 red bell pepper, seeded and cut into 1-inch pieces
4 ounces canned pineapple pieces, drained
2-3 tablespoons prepare Plum Sauce (see recipe below
Jasmine rice, cooked according to package directions

Ingredients for Plum Sauce:
1 (12-ounce) can prune plums, drained
2 tablespoons brown sugar
4 tablespoons rice vinegar
1 slice ginger
1 clove garlic
1/2 cup canned juice from the drained plums
1/2 cup water

Directions for Plum Sauce:
1. For best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend.

2. Remove the plum pits. In a medium saucepan, bring all the ingredients to a boil. Simmer, covered, for about 2 hours, or until the plums are soft.

3. Remove the ginger and garlic. Process the sauce in a blender or food processor until smooth. Cool and chill in the refrigerator. Use within a few days.

Directions for Chicken:
1. In a small bowl, combine the soy sauce, garlic, ginger, and chili sauce. Add the chicken pieces, stirring to coat. Set aside to marinate for at least 20 minutes.

2. Heat the oil in a wok or large skillet over medium heat. Add the onion and saute until translucent, about 3 minutes.

3. Add the chicken mixture and continue to cook for another 3 to 5 minutes.

4. Add the bell peppers, the pineapple, and plum sauce. Cook for an additional 5 minutes or until the chicken is cooked through.

5. Serve over lots of fluffy Jasmine rice.

Honey-Glazed Beehive Cake

This is a reposting of a cake that shouts out "Summer and Sunshine." Nordic Ware sells a cake mold very similar to mine, a Martha Stewart cake pan that is no longer available.

For the cake
3 & 1/4 cups plus 2 tablespoons sifted cake flour, plus more for mold
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 & 1/4 teaspoons ground cinnamon
ground cloves
6 ounces (3/4 cup) unsalted butter, softened, plus more for mold
1 & 1/4 cups packed light-brown sugar
2/3 cup honey
2 teaspoons pure vanilla extract
1 & 1/2 cups whole milk, room temperature
6 large egg whites, room temperature
1/4 teaspoon cream of tartar

For the honey glaze
2/3 cup honey
1/4 cup light-brown sugar
2 & 2/3 ounces (1/3 cup) unsalted butter
1 teaspoon pure vanilla extract

For the sugar glaze
1/4 cup water
1 & 3/4 to 2 cups confectioners' sugar sifted

Marzipan Bees (recipe follows)

1. Make the cake: Place rack in center of oven, and preheat oven to 350 degrees. Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas. Dust mold with flour, tap out excess, and freeze until ready to use.

2. Sift together flour, baking powder, baking soda, salt, cinnamon, and a pinch of cloves. Cream butter and brown sugar with a mixer until pale and fluffy. Reduce the speed; drizzle in honey. Beat on high until very pale and fluffy. Add vanilla. Add flour mixture, alternating with milk, beginning and ending with flour. Transfer batter to a large bowl.

3. Whisk egg whites until foamy. Add cream of tartar, and whisk until stiff, glossy peaks form. Fold 1/3 of the egg white mixture into the cake batter, then fold in the remaining whites.

4. Divide batter between molds, and place them on a baking sheet. Bake for 40 minutes. Cover with foil, and bake 15 to 20 minutes more (a tester inserted in the middle of the cake should come out clean). Transfer molds to a wire rack, and let the cakes cool in pans for 15 to 20 minutes.

5. Turn out cakes, supporting them with your hand, and place flat sides on rack. Let cool completely. Wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 1 day).

6. Carefully trim the flat sides of the cake halves with a serrated knife so each is level. Align the halves to make sure they are flush, then separate.

7. Make the honey glaze: Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla, and remove from heat. Let cool for 1 minute.

8. Brush a coat of honey glaze on the flat side of each cake half. Gently press halves together, and let them set upright for 5 minutes. (If they don't stay together, place a small bowl over top to hold the 2 sides together while glaze sets.) Carefully transfer beehive to a rack set over parchment. Spoon remaining warm honey glaze over cake until the cake is completely covered. Let stand until set.

9. Make the sugar glaze: Bring water to a boil. Add 1 & 3/4 cups sugar, and stir to dissolve. Remove from heat; let cool for 3 minutes. Spoon some glaze over cake. (If too runny, add more sugar until glaze is the consistency of thick honey.) Pour 1/2 of the glaze over cake, letting it drizzle down the sides. Let set for 5 minutes, then spoon remaining glaze on top.

10. I didn't make the marzipan bees. Instead I went to the craft store and found some in the floral department. They looked better and sure weren't as time consuming as making them yourself. But in case you are sooo much like Martha, then here ya go.

Marzipan bees
yellow and black gel-paste food coloring
1 ounce marzipan or almond paste, halved
1/4 cup blanched sliced almonds, toasted

1. Add yellow gel paste to 1 portion marzipan and black get paste to the other. Knead each to incorporate.

2. Roll each portion into a 1/8-inch diameter rope. Cut each rope crosswise into 1/8-inch slices.

3. Stack 5 slices together horizontally, flat sides facing, alternating colors, starting and ending with yellow. Press together gently. For the head, roll a yellow slice into a ball, and press onto body. For the eyes, roll 2 bits of black marzipan into balls; press onto head. For the stinger, shape the tail piece into a slight point. For the wings, press a sliced almond into each side of bee. Repeat.

The Devil Came Down To Georgia with Hot Fudge Brownie Dessert

Y'all know how I love chocolate. So when I saw this decadent recipe in a Pillsbury cookbook, I had to make it. But let me warn you, it is very sweet so cut small portions. In fact let me go ahead and issue a sugar-coma alert. And I suggest you serve with a little whipped cream to help cut the sweetness.

I adapted this recipe to my own liking. First, I cut the recipe in half. Second, I used Kahlua instead of the coffee. And third, I used real whipped cream for the garnish, not a frozen whipped topping.

Ingredients:

2 boxes (19.5 ounce each) Pillsbury chocolate fudge brownie mix

1 cup butter, melted

1/2 cup strong brewed coffee, room temperature

4 eggs

3/4 cup chopped pecans

1 can (14 ounce) sweetened condensed milk (not evaporated)

1 jar (11.75 ounce) hot fudge topping

1 container (8 ounce) frozen whipped topping, thawed

Directions:

1. Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray.

2. In large bowl, stir brownie mixes, butter, coffee, eggs and pecans 50 strokes with spoon. Pour into pan.

3. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

4. In 1-quart saucepan, heat condensed milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping. 

Individual Baked Rigatoni Cakes

I love this idea of transforming something you've eaten many times, into a stunning presentation. It's kind of weird, but it seems to make it taste extra delicious. I adapted this recipe from Martha Stewart.

Ingredients:
16 ounces rigatoni pasta
2 tablespoons olive oil
8 ounces ground turkey
8 ounces hot Italian turkey sausage, casings removed
3 garlic cloves, minced
salt and fresh ground black pepper
28 ounce can fire-roasted crushed tomatoes
4 ounces (about 1 cup) fresh grated Parmesan cheese
6 ounces (about 1-1/2 cups) shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees.

2. In a large pot of boiling, salted water, add pasta and cook until slightly underdone. Drain, rinse in cold water, then drain well. Place back into the pot, off the heat, and toss with 1 tablespoon oil.

3. In a large skillet, heat remaining oil over medium-high. Add ground turkey ad turkey sausage. Cook, stirring to crumble, until browned and cooked through, about 10 minutes. Stir in garlic, cook until fragrant, about 1 minutes. Season with salt an fresh ground black pepper and cook for 1 more minute. Stir in tomatoes, bring to boil, then reduce heat and simmer until thickened, about 15 to 20 minutes.

4. Coat a 9-inch springform pan (I used 4 4-inch individual springform pans)with cooking spray. Add Parmesan cheese into the pot with the pasta and toss well to coat. Tightly pack pasta into springform pan, standing each piece on end. Scoop about 2 cups of the meat mixture on top of the pasta, gently pushing it into any of the holes. Place into the oven and bake for 15 minutes. Remove and scatter the top with mozzarella. Place back into the oven and bake until the cheese has melted and turned golden, about 10 to 15 minutes. Remove from the oven and let cool at Least 10 minutes before serving. Serve with any remaining sauce on the side or on top.