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

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

If you are looking for a surefire hit dessert to serve at your St. Patrick’s Day Party or anytime you want a sophisticated cupcake with grown-up appeal, this is it!  Tucked into the center of each Irish Cream liqueur flavored cake is a dark chocolate truffle, then it’s all topped with a decadent Irish Cream flavored buttercream icing.

This recipe uses a cake mix as its base, then dresses it up so nobody will ever guess.  Cocoa coated dark chocolate truffles are relatively easy find.  If you’re lucky enough to … Read more

Imagine how impressed family and friends will be when you present a homemade pie that even has a delicious, flaky homemade crust!  You can do it with my easy food processor pie dough recipe and with your freezer’s help, all the work will be done ahead of time.

Pie crusts freeze exceptionally well in their unbaked state.  You can either roll out the dough and form it into a crust and freeze crust and pie pan together.  Alternately, freeze disks of dough you can thaw and roll out later.  Either … Read more

Hearty whole grain bulgher wheat mixes with herbs and veggies in this classic middle eastern grain salad.

This hearty salad can be made a day or even 2 ahead of time and seems to improve when it has tome for the flavors to really meld.  It’s one of my summertime staples.  Add some grilled meat and pita bread and you have a quick meal.

Tabouli also packs well, so consider this recipe for your next picnic or brown bag lunch.

Makes: 4 1/2 Cups

3/4 cup dry bulgher wheat
1 … Read more