Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1-1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1-1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1-1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Email List Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1-1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1-1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1-1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Email Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with recipes from infamous long-since-forgotten emailing list(s), and includes Mexican Pizza and Sweet Onion Cheese Dip. Enjoy!

PACKSADDLE PANCAKES

This first recipe makes 16 to 18 (4-inch) pancakes.

Ingredients

2 cups sifted flour

3/4 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

1 package yeast

1/4 cup warm water

3 eggs, beaten

1/4 cup vegetable oil

1 1/4 cups buttermilk

Directions

Sift dry ingredients into a large bowl. Soften yeast in warm water. Mix eggs, oil, buttermilk and yeast. Stir well. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.

Bake at slightly lower temperature than usual pancakes. This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk. Batter needs headroom as it rises, so use a generous storage container.

STRAWBERRIES AND CREAM PANCAKES

Another pancake recipe. After all, one can't have enough pancakes, right?

Ingredients

2 cups buttermilk biscuit baking mix

1 cup milk

2 eggs

2 cups strawberries, sliced

1 can pressurized whipped cream

Directions

Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupsful onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream.

CARAMEL APPLE PIZZA

This one begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”

Ingredients

Caramel Syrup (See Below)

2 medium cooking apples, thinly sliced

1 tablespoon lemon juice

1/2 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 package (3 ounces) cream cheese, softened

1 egg

1 teaspoon vanilla

1 package (17.3 ounces) frozen puff pastry, thawed

1 cup chopped nuts, toasted

Directions

Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.

Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.

Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.

Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.

Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.

Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.

Caramel Syrup

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 teaspoon rum extract or Vanilla

Directions

Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.

Time Saver

Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.

SWEET ONION CHEESE DIP

Whoever posted this recipe indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

CALYPSO CUPS

This yields about 4 dozen

Ingredients

1 cup butter, softened

2 pkgs cream cheese (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

Directions

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.

MEXICAN PIZZA

This is the final recipe from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.

Thursday Recipes

We're almost to the end of the week; one more day, and then the weekend. Yay!

Here are six yummy recipes to help you through the day, including Roasted Veggie Buddha Bowl and Maraschino Cherry Cream Cheese Brownies (because in these trying times, we all could use something chocolatey!). Enjoy!

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."

Yield: 6 to 8 servings; Time: 45 minutes

This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.

Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.

Ingredients

For the Sweet-and-Spicy Sauce:

1/4 cup chopped raisins, preferably golden, or dried apricots

2/3 cup white wine vinegar or cider vinegar (or a combination)

2 tablespoons honey, plus more to taste

1/4 teaspoon red-pepper flakes

Pinch of fine sea salt

For the Vegetables (use any or all):

Extra-virgin olive oil

2 to 3 bell peppers, quartered, stems and seeds removed

1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick

1 small eggplant, sliced diagonally 1/2-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, trimmed and halved or quartered

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes, preferably still on the vine

For Serving:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Preparation

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)

Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.

Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.

To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Tip

To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.

SWEET ONION CHEESE DIP

This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

PAUL CARMICHAEL'S CURRIED RICE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."

Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes

This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.

Ingredients

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground white pepper

3 tablespoons curry powder

2 teaspoons canola or other neutral oil

5 fresh curry leaves

6 tablespoons unsalted butter

2 shallots, peeled and diced

2 garlic cloves, peeled and minced

2 tablespoons soy sauce, plus additional as needed

1 1/2 tablespoons oyster sauce, plus additional as needed

1 tablespoon granulated sugar

1 to 2 habanero chiles, seeded and minced

3 cups cooked white rice, cooled

2 limes, 1 juiced and 1 quartered

Preparation

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.

Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.

Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Tip

You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

VEGETARIAN JAMBALAYA

This is from the Food Network.

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-jambalaya-3364731.

Ingredients

2 tablespoons extra-virgin olive oil

3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves

3 carrots, cut into chunks

1 red onion, halved and cut into wedges

1 red bell pepper, cut into strips

1 tablespoon chopped fresh thyme

1 teaspoon hot smoked paprika

Kosher salt and freshly ground pepper

1 1/4 cups converted white rice

1 15-ounce can diced fire-roasted tomatoes

1 1/2 cups frozen black-eyed peas

8 ounces okra, trimmed and thinly sliced

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.

Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.

Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.

ROASTED VEGGIE BUDDHA BOWL

This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."

Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.

Ingredients

One 14-ounce can chickpeas, drained and rinsed

3/4 teaspoon spicy curry powder

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 small red onion (about 4 ounces), cut into 1-inch pieces

1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces

4 ounces medium cremini mushrooms, halved

1/3 cup fat-free Greek yogurt

1 tablespoon tahini

1 lemon

1 cup cooked quinoa

1/2 avocado, thinly sliced

Directions

Preheat the oven to 425 degrees F.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”

Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.

To view this online, click here.

Ingredients

Filling

3 oz (from 8-oz package) cream cheese, softened

1/4 cup sugar

1 tablespoon Gold Medal™ all-purpose flour

3 tablespoons chopped maraschino cherries, drained, patted dry

1 teaspoon maraschino cherry juice

1 egg, separated, yolk reserved for brownie batter

Brownies

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Reserved egg yolk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.

Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.

Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.

To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.

Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.

Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.

To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.

Thursday Recipes

We're almost to the end of the week; one more day, and then the weekend. Yay!

Here are six yummy recipes to help you through the day, including Roasted Veggie Buddha Bowl and Maraschino Cherry Cream Cheese Brownies (because in these trying times, we all could use something chocolatey!). Enjoy!

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, "A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly."

Yield: 6 to 8 servings; Time: 45 minutes

This was featured in "Let Vegetables Be the Star of Your Memorial Day," and can be viewed online at https://cooking.nytimes.com/recipes/1021091-sweet-and-spicy-grilled-vegetables-with-burrata.

Note: The original ingredients list calls for 1 tablespoon fish sauce or colatura (optional). However, since this is optional, and this is a vegetarian blog, I'm leaving it out. It was part of the Sweet-and-Spicy Sauce.

Ingredients

For the Sweet-and-Spicy Sauce:

1/4 cup chopped raisins, preferably golden, or dried apricots

2/3 cup white wine vinegar or cider vinegar (or a combination)

2 tablespoons honey, plus more to taste

1/4 teaspoon red-pepper flakes

Pinch of fine sea salt

For the Vegetables (use any or all):

Extra-virgin olive oil

2 to 3 bell peppers, quartered, stems and seeds removed

1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick

1 small eggplant, sliced diagonally 1/2-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, trimmed and halved or quartered

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes, preferably still on the vine

For Serving:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Preparation

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)

Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.

Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.

To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Tip

To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.

SWEET ONION CHEESE DIP

This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

PAUL CARMICHAEL'S CURRIED RICE

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."

Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes

This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.

Ingredients

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground white pepper

3 tablespoons curry powder

2 teaspoons canola or other neutral oil

5 fresh curry leaves

6 tablespoons unsalted butter

2 shallots, peeled and diced

2 garlic cloves, peeled and minced

2 tablespoons soy sauce, plus additional as needed

1 1/2 tablespoons oyster sauce, plus additional as needed

1 tablespoon granulated sugar

1 to 2 habanero chiles, seeded and minced

3 cups cooked white rice, cooled

2 limes, 1 juiced and 1 quartered

Preparation

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.

Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.

Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Tip

You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

VEGETARIAN JAMBALAYA

This is from the Food Network.

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-jambalaya-3364731.

Ingredients

2 tablespoons extra-virgin olive oil

3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves

3 carrots, cut into chunks

1 red onion, halved and cut into wedges

1 red bell pepper, cut into strips

1 tablespoon chopped fresh thyme

1 teaspoon hot smoked paprika

Kosher salt and freshly ground pepper

1 1/4 cups converted white rice

1 15-ounce can diced fire-roasted tomatoes

1 1/2 cups frozen black-eyed peas

8 ounces okra, trimmed and thinly sliced

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.

Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.

Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.

ROASTED VEGGIE BUDDHA BOWL

This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."

Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.

Ingredients

One 14-ounce can chickpeas, drained and rinsed

3/4 teaspoon spicy curry powder

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 small red onion (about 4 ounces), cut into 1-inch pieces

1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces

4 ounces medium cremini mushrooms, halved

1/3 cup fat-free Greek yogurt

1 tablespoon tahini

1 lemon

1 cup cooked quinoa

1/2 avocado, thinly sliced

Directions

Preheat the oven to 425 degrees F.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”

Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.

To view this online, click here.

Ingredients

Filling

3 oz (from 8-oz package) cream cheese, softened

1/4 cup sugar

1 tablespoon Gold Medal™ all-purpose flour

3 tablespoons chopped maraschino cherries, drained, patted dry

1 teaspoon maraschino cherry juice

1 egg, separated, yolk reserved for brownie batter

Brownies

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Reserved egg yolk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.

Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.

Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.

To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.

Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.

Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.

To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.

Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Capellini with Tomatoes and Basil and Summer Vegetable Chili. Enjoy!

BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)

This is from Tejal Rao at The New York Times cooking e-newsletter. Tejal wrote, "Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. You can try the same recipe with different beans — use whatever you’ve got, from chickpeas to cannellini. Serve it over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas, or even buttered toast, will make it into a delicious meal."

Yield: 4 servings; Time: 1 hour

This was featured in "The Indisputable King of Bean Dishes", and can be viewed online at https://cooking.nytimes.com/recipes/1021035-baked-rajma-punjabi-style-red-beans-with-cream.

Ingredients

1 red onion

4 garlic cloves

1 fresh green chile

1 (1-inch) piece fresh ginger, peeled

2 tablespoons neutral oil

1/4 teaspoon cumin seeds

1 teaspoon sea salt

1 (28-ounce) can crushed, diced, chopped or whole tomatoes

2 (15-ounce) cans kidney beans, drained

1/2 teaspoon red chile powder

1/4 teaspoon garam masala

1/2 cup heavy cream or 1 cup diced mozzarella cheese

1/4 cup roughly chopped fresh cilantro leaves

For the Pickle:

1 teaspoon granulated sugar

1 teaspoon kosher salt

1/4 cup white wine vinegar

Preparation

Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.

In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.

While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.

Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.

Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.

Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.

When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

WAGON TRAIN BISCUITS

This comes from the infamous long-since-forgotten emailing list. It begins, “I received this recipe from a friend. Here's what she says about it.” This is what followed: “Cooks Notes:

“Here is a great recipe for old fashioned biscuits...and I do mean old. I found it in the 1842 diary of Alice Stephen. She stated that it had been in her family for generations. She baked them in a dutch oven and sometimes used what we now know as a 'reflector fire.' I use this recipe when camping and it is GREAT!”

Ingredients

2 cups flour

4 tsp. sugar

2 tsp. salt

1 tsp. baking soda

4 tsp. baking powder

2/3 cup shortening

2/3 cup buttermilk

Directions

Measure all dry ingredients and place into a large bowl. Cut in shortening thoroughly, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy, easy-to-roll dough. Round up dough on lightly floured cloth-covered board. Knead lightly 20 to 25 times, about 1 minute. Roll out until 3/4" thick. Cut with floured biscuit cutter (I use a wine glass). Place on greased cookie sheet. Bake in a 450 degree oven for about 10 to 12 minutes.

SWEET ONION CHEESE DIP

This comes from the infamous long-since-forgotten emailing list. Whoever posted it indicated that it was from Canyon Villa Inn, in Sedona, Arizona.

Ingredients

3 large sweet onions coarsely chopped

1 garlic clove minced

2 Tbls butter

2 cups shredded Swiss cheese

1 cup mayo

1/2 tsp hot sauce

1/2 cup shredded parmesan cheese

Directions

Saute onions and garlic until tender. Remove from heat. Add cheese, mayo and hot sauce. Transfer to baking dish. Bake at 350 degrees for 20 minutes until lightly browned. Serve with crackers. Makes 5 cups.

SUMMER VEGETABLE CHILI

This is from the Food Network.

Prep Time: 14 minutes; Cook Time: 26 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338.

Ingredients

3 tablespoons vegetable oil

1 medium red onion, chopped

3 cloves garlic, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1 poblano chile pepper, seeded and diced

2 portobello mushrooms, stemmed and chopped

2 cups frozen corn (preferably fire-roasted), thawed

2 14-ounce cans no-salt-added pinto beans

1 14-ounce can no-salt-added diced tomatoes

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper

Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)

8 corn tortillas, warmed

Directions

Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.

Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

CAPELLINI WITH TOMATOES AND BASIL

This is from Ina Garten on her the Food Network show, Barefoot Contessa.

Yield: 6 servings; Level: Easy

To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.

Ingredients

Kosher salt

1/2 cup good olive oil, plus extra for the pot

2 tablespoons minced garlic (6 cloves)

4 pints small cherry tomatoes or grape tomatoes

18 large basil leaves, julienned

2 tablespoons chopped fresh curly parsley

2 teaspoons chopped fresh thyme leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

3/4 pound dried capellini or angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CHEESE AND RICE STUFFED PEPPERS

Recipe Yield: Yield: 4 servings

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/cheese-and-rice-stuffed-peppers.

Ingredients

4 medium green bell peppers

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat Cheddar cheese

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Preheat the oven to 300 degrees F.

Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2 cup boiling water. Cover tightly and allow steam 5 minutes. Remove and drain.

In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper.

Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.

Nutritional Information Per Serving: Calories: 222; Fat: 4 g; Sodium: 455 mg; Cholesterol: 15 mg; Protein: 12 g; Carbohydrates: 31 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 1 Lean Meat