slow roasted tomatoes

1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 28 oz can italian plum tomatoes, drained
2 tablespoons unsalted butter cut into small pieces

Preheat oven to 350. Lightly butte an 8 in shallow baking dish.
Stir together sugar salt and pepper in a cup.
Put tomatoes in baking dish and sprikle all over with the sugar mixturE. Dot tomatoes with butter, then bake them until the tmate are partially cllapsed and deeply caramelized in places ( about 1-2 hours). Serve warm or at room temperature.

I serve this with good cheese and olive as an antipasta. Or just as an excellent winter side dish.


chocolate zucchini bread

3 eggs
1 cup veg oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini peeled and shredded
2 1/2 cups flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredient. Add dry ingredients t zucchini mixture and mix well. Pour into two greased 8x4x3 loaf pans.
Bake at 350 for 45 minutes to 1 hour.

2 squares unsweetened chocolate
1 stick unsalted butter
1 cup sugar
½ cup flour, sifted
2 large eggs (get rid of white string) at room temperature
1 teaspoon real vanilla
pinch kosher salt

Melt butter. Set aside. Throw in chocolate after butter slightly cooled. With wire whisk, stir and melt chocolate. Add sugar and flour, and stir with wire whisk. Add pinch of kosher salt, 1 teaspoon real vanilla. Add eggs. Stir well. Looks like chocolate pudding. Put into  aluminum pie pan sprayed with Pam (can buy atthe grocery store  in 3-pkg).
Bake at 350 degrees for 25 minutes. Look at 20 minutes. Let cool. Can garnish with whipped cream, shaved chocolate, etc. Cut with a sharp knife.
(can freeze if double wrapped)

NOFO Pimento Cheese

1 pound sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
4 ounces cream cheese
5 ounces bottled pimentos, drained and chopped
1/4 cup mayonnaise
5 tablespoons finely chopped onions
1 tablespoon prepared horseradish
Texas Pete brand hot sauce, Worcestershire sauce, and cayenne, to taste
COMBINE cheeses, pimentos, mayonnaise, onions and horseradish with an electric mixer.
Continue mixing until all ingredients are thoroughly combined and mixture is nearly smooth, with some of the texture of the grated cheeses remaining.
Season to taste with Texas Pete, Worcestershire sauce and cayenne.
Store in a covered container in the refrigerator.
Yield: 12 servings

½ cup may

¼ cup mango Chutney

2 tablespoons lime juice

2 cups diced skinless cooked chicken

6 tablespoons chopped walnuts

5 tablespoons fresh cilantro

¼ cup finely chopped celery

¼ cup finely chopped red bell pepper


24      3 1/2 inch long pieces hearts of romaine lettuce


Whisk mayo, chutney and lime juice in a large bowl.  Mix in chicken, walnuts,2 tablespoons cilantro, and all the celery, and red bell pepper.  Cover and refrigerate (can be made in advance)


Place lettuce leaves on platter, spoon 1 heaping tablespoonful of chicken salad in the center of each leaf.  Sprinkle remaining  3 tablespoons of  cilantro over and serve. 


This is a nice low carb food, also great for girly parties (baby showers, bridal showers or game night with the girls).

1/2 cup (3 1/4 ounces) vegetable shortening
2/3 cup (4 3/4 ounces) sugar
1/4 cup (2 ounces) buttermilk
1 tablespoon vanilla
1/8 to 1/4 teaspoon nutmeg, to taste
2 cups All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Beat together the shortening and sugar till smooth. Add the buttermilk and vanilla, again beating till well-combined.

Add the nutmeg, flour, baking soda and salt to the wet ingredients, and beat until the mixture forms a cohesive dough.

Drop the dough in round blobs onto a parchment-lined or greased baking sheet. They you hav makes this task extremely simple. Leave about 2 inches between the dough balls, as they’ll spread as they bake.

Bake the cookies in a preheated 350°F oven for about 16 to 18 minutes, or until they’re just beginning to brown around the bottom edges. Remove them from the oven, and cool on a rack. As they cool, they’ll become crisp. If you want them to remain crisp, store them in an airtight container when they’re totally cool.

Olive Cheese Puffs

I got this one from Mom. Its actually pretty good, and it was making all the rounds for a while.

Olive Cheese Puffs
• 2 cups sharp cheddar cheese, grated
• 1/2 cup butter or margarine, softened
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon paprika
• 1 dash cayenne pepper (to taste)
• 48 medium olives (I prefer pimento stuffed)

Preheat the oven to 400
Cream the butter and cheese together
Combine the flour, salt, paprika and cayenne pepper into the cheese mixture. Mix well.
wrap each olive in about 1 teaspoon of cheese dough.
place on a baking sheet and bake for 15 mintues.
these are salty and cheese in one delighful bite.