This dish is a great example of Cooking Forward, one of my favorite techniques in which a component of last night’s meal gets transformed into something entirely different today (now that’s make ahead!).  In this case we’re taking the Espresso Gelato from yesterday’s post and turning it into this classic retro dessert.   So go ahead and make some Espresso Gelato and then come back to this post.  We’ll wait. (OK if you don’t want to make ice cream you can se store bought and still make this dish).… Read more

Sometimes when I think about cooking for the freezer, I forget about the obvious things like ice cream (I don’t know why, it’s my favorite food on earth).  So here’s a good recipe to remedy that.  This dish is a great example of Cooking Forward, one of my favorite techniques in which a component of tonight’s meal gets transformed into something entirely different tomorrow (now that’s make ahead!).  Read more about Cooking Forward here.

Of course this rich espresso gelato — no wimpy instant coffee here, I use … Read more

Prosciutto, eggs, and melted cheese stuffed into a crusty panini roll – breakfast doesn’t get any better than these upscale breakfast sandwiches.  Just pop in the oven or toaster oven when you wake up and by the time you finish showering and dressing, they’re ready.

If you are lucky enough to have a Trader Joe’s store nearby, they sell fabulous par baked panini rols that work perfectly in this recipe.  If not, most grocery stores also sell some parbaked bread options, choose one of those.  Trader Joe’s is also a … Read more

This recipe is a great example of Cooking Forward, one of my favorite techniques in which tonight’s meal gets transformed into something entirely different tomorrow.  Since this recipe is Part II, it’s tomorrow (meaning you will have already have to have made Part I, Grilled Mexican Style Corn, before you will be able to make this salad from the leftovers, or as I like to call it “Forward Food.”  Go ahead, click on the Mexican Style Grilled Corn recipe and make that first, we’ll wait.  Then come back … Read more

This dish is a great example of Cooking Forward, one of my favorite techniques in which a component of tonight’s meal gets transformed into something entirely different tomorrow (now that’s make ahead!).  Read more about Cooking Forward here.

This recipe makes a fantastic grilled corn side dish.  Prepared Mexican style with mayonnaise and cheese, this corn needs no butter, just take it off the grill and eat!  While Parmesan may not be most authentic cheese to use, it works perfectly well, tastes delicious, and is easy for most … Read more

Everyone always oohs and ahhs over Chocolate Covered Strawberries, but they aren’t difficult to make. The trick is to keep all water way from the melting chocolate, as even a single drop will make it :seize” and turn into a grainy mess.  Likewise, wash then dry your strawberries well with paper towels before dipping.

6 ounces dark or milk chocolate
2  ounces white chocolate (optional)
about 12 large strawberries

How To Melt Chocolate
Take care when melting chocolate or you can easily end up with a grainy mess. The lighter … Read more

Almost like a strawberry stuffed with cheesecake, this fruity finger food recipe is always a crowd pleaser,  whether you serve it for brunch, lunch, or an evening party.  This recipe also makes great anytime snacks.  Make this up to 2 hours ahead of when needed, keep covered and chilled in the fridge until serving time.

Makes 12 Large Stuffed Strawberries

12 large, fresh strawberries, washed and dried
4 ounces cream cheese, softened
3 tablespoons confectioner’s sugar
1 tablespoon sour cream or yogurt (plain or strawberry flavored)
1/4 teaspoon vanilla extract… Read more

The bright flavor of orange infuses these moist little cupcakes as well as their rich chocolate icing.  Keep the frosted cupcakes in the freezer, then defrost at room temperature for about 15 minutes and enjoy.  This is a perfect treat to keep on hand for unexpected guests who drop by, small birthday treats for co-workers, or when the kids forget to tell you cupcakes are needed for tomorrow’s school party.

Makes 30 Cupcakes

Cupcakes:
1 box yellow cake mix (18.25 ounces)
1/4 cup frozen orange juice concentrate, thawed
2/3 cup … Read more

Whether feeding a hungry crowd at a party, or as a quick anytime snack at home, these potato skins are always a hit.  Make them anytime you find an extra good deal on potatoes and keep your freezer frugally stocked.  For traditional skins use bacon, but save calories by using turkey bacon or make them vegetarian with vegetarian bacon.

A lot of restaurant potato skins are fried.  These are baked, but no less satisfying.  The secret is to rub the outside of the potatoes with oil before baking the first … Read more

I recently made lots and lots of pans of this tropical bread pudding –  studded with pineapple, coconut, bananas, and oranges –  for a huge fund raising dinner.  People have been raving about it and begging for the recipe ever since.  One happy diner proclaimed “This is insanely good.  It is too good for bread pudding — I don’t even like bread pudding — you need to call this Hawaiian Cobbler!”

Whatever you decide to call it, this recipe makes a delicious dessert that feeds a crowd.  Despite it being … Read more