MINI girl

Rosemary-Walnut Shortbread Cookies

Rosemary represents remembrance. So Martha Stewart's rosemary shortbread cookies are sure to make a lasting impression.

Ingredients

Makes about 4 dozen

• 1 1/4 cups all-purpose flour
• 1/2 cup finely ground walnuts
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Raw sugar, for decorating

Directions

1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

From Martha Stewart

Cheese Broccoli Soup

This soup is really good, and easy too!

Yield: 4 servings (1 1/4 cups each)

Ingredients:

2 Tbsp chopped onion
2 Tbsp melted butter or margarine
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 cup grated processed American Cheese
2 chicken bouillon cubes
1 ½ cups boiling water
1 10 oz package frozen chopped broccoli (or I usually use fresh broccoli chopped up)

Method:

1. Saute the onion in the butter or margarine in a 3 qt sauce pan.
2. When the onion is transparent, blend in flour, salt and pepper.
3. Add the milk and cook; stir mixture until it begins to thicken.
4. Stir in the cheese (about 4 ounces) and cook; stir mixture until it thickens.
5. Remove from heat and set aside.
6. In another saucepan dissolve the bouillon cubes in boiling water. Add the broccoli and cook until tender.
7. Add broccoli and cooking mixture to cheese mixture. Heat to serving temperature; pour into serving cups and serve.

Deb Baker's quick method with less dishes: add the bullion cubes to the onion mixture. Then cook the broccoli in the microwave. You will then need to add about a cup of hot water to make it the correct consistency.

Originally from Cooking with Calvin (Deb Baker’s church cookbook)

Gazpacho

This is a fantastic summer recipe. It is so refreshing on a hot, late summer day -- not to mention it's a great way to use up your bumper crop of tomatoes and cucumbers. You will need a blender or food processor for this recipe.

Ingredients:

1/4 Cup bread crumbs (I use a piece of bread)
2 Tbsp Olive Oil
2 Tbsp Water
1 tsp salt
3 cloves garlic
5 or 6 fresh tomatoes
2 Tbsp red wine vinegar
2 Cups V-8
1/2 of an onion, coarsely chopped
1/2 of a green pepper, coarsely chopped

Method:

1. Blend bread crumbs, olive oil, water, salt and garlic in the blender until well blended. Reserve in a separate bowl.
2. Blend tomatoes lightly by themselves (or blend until smooth if you prefer a smoother texture).
3. To tomatoes, add bread mixture, red wine vinegar, V-8, onion, and green pepper.
4. Blend all together. Serve well chilled with a dollop of sour cream and a slice of cucumber or zucchini.

Recipe courtesy of Deb Baker (originally from her mom)

Baked Ziti

This easy pasta bake is something that my friend Deb taught me. It goes together in about 5 minutes, making the total prep time about an hour. You can make salads (or have a glass of wine with your guests!) while it is baking.

Yield: 8 servings

Ingredients:

1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1-1/2 cups water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese
8 ounces uncooked ziti pasta

Method:

1. Preheat oven to 400°.
   
2. In large bowl, combine pasta sauce and water. Stir in ricotta cheese, 1 cup mozzarella cheese and parmesan cheese; stir in the uncooked ziti.
   
3. Spoon ziti mixture evenly into a 13" x 9" baking dish. Cover tightly with aluminum foil and bake 55 minutes.
   
4. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Nutrition information:
Calories: 380, Calories From Fat: 150, Total Fat: 17g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 650mg, Total Carbohydrate: 37g, Dietary Fiber: 2g, Sugars: 11g, Protein: 19g, Trans Fat: 0g, Vitamin A: 15%, Vitamin C: 6%, Calcium: 35%, Iron: 8%