by Cate Bogue | Apr 26, 2018
PEANUT BUTTER BROWNIES For brownies 2 sticks unsalted butter, softened 1 3/4 cups sugar 1 cup creamy peanut butter 2 large eggs plus 1 large yolk 2 tsp pure vanilla extract 2 cups all-purpose flour 1 1/2 cups semisweet chocolate chips 1/2 teaspoon salt For ganache 1...
by Cate Bogue | Apr 26, 2018
MILK CHOCOLATE OATMEAL COOKIES 1 1/4 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup (1 1/2 sticks) butter or margarine, softened 3/4 cup packed brown sugar 1/3 cup granulated sugar 1 1/2 tsp vanilla...
by Cate Bogue | Apr 26, 2018
MARINATED MUSHROOM SALAD 1 lemon (up to 2 lemons) 4 tablespoon(s) olive oil 2 clove(s) garlic, each cut in half Salt Pepper 2 pound(s) white mushrooms, trimmed and cut into quarters 1/2 cup(s) loosely packed fresh parsley leaves, chopped 3 tablespoon(s) snipped...
by Cate Bogue | Apr 26, 2018
BLOODY MARY SALAD 2 TBSP prepared horseradish 2 TBSP olive oil 2 TBSP vodka (optional) 1 TBSP fresh lemon juice 1 1/2 tsp hot pepper sauce 1 tsp Worcestershire sauce Salt and pepper 3 pint(s) grape or cherry tomatoes, cut in half 4 stalk(s) celery, cut into...
by Cate Bogue | Apr 26, 2018
Italian Pasta Salad with Red Wine Vinaigrette For Pasta Salad: 12 ounce package of uncooked tri-color rotini or cork-screw pasta 1/2 cup pepperoni, diced in small dice 1/2 – 3/4 cup Italian hard salami, cut julienne style 1/2 cup or 4 ounces of provolone cheese, diced...
