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Fig Jam

by Michele Pesula Kuegler April 23rd, 2019| Recipes, Spreads & Sauces, Tapas Monday




Fig Jam



The perfect jam to pair with charcuterie



  • 8 oz. dried Calimyrna figs
  • 1 Tb. brown sugar
  • 1/2 Tb. lemon juice
  • 1-3/4 cups water


  1. Remove stems from figs, and discard. Dice figs.
  2. Combine figs, sugar, juice, and 1-1/2 cups water in a small pot over medium heat.
  3. Bring to a boil, stirring occasionally.

Lemon Macarons

by Michele Pesula Kuegler April 18th, 2019| Desserts, Recipes

Delightful little cookies with a sweet & tart filling






Lemon Macarons



Delightful little cookies with a sweet & tart filling



  • 3 egg whites (room temperature)
  • ¼ cup sugar
  • Pinch salt
  • 5-6 drops yellow food coloring
  • 1/2 tsp. lemon extract
  • 1-3/4 cups powdered sugar
  • 1 cup

Lemon Squares

by Michele Pesula Kuegler April 16th, 2019| Desserts, Recipes




Lemon Squares



The perfect dessert for spring



  • 2 cups flour
  • 1 cup butter (softened)
  • 1/2 cup powdered sugar
  • 4 eggs
  • 2 tsp. lemon zest
  • 2 cups sugar
  • 4 Tb. lemon juice
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • powdered sugar


  1. Preheat oven to 350.
  2. Combine flour, butter, and 1/2 cup powdered sugar using a pastry blender or 2

Roasted Tomato Bruschetta

by Michele Pesula Kuegler April 11th, 2019| Appetizers, Recipes, Tapas Monday

Full of flavor, even though they're winter tomatoes






Roasted Tomato Bruschetta



Full of flavor, even though they're winter tomatoes



  • 8 plum tomatoes (halved lengthwise)
  • 1 Tb. good olive oil
  • 2 Tb. balsamic vinegar
  • 2 large garlic cloves (minced)
  • 1 tsp sugar
  • Salt and pepper
  • 6-8 fresh

Cherry & Thyme Bruschetta

by Michele Pesula Kuegler April 9th, 2019| Appetizers, Recipes, Tapas Monday




Cherry & Thyme Bruschetta



Why should tomatoes get to be the only bruschetta topping?



  • Olive oil
  • 1 shallot (minced)
  • 1 cup pitted & chopped cherries (about 20)
  • ¼ cup dry red wine
  • 1 tsp. dried thyme
  • ½ tsp. sugar


  1. Add a small amount of olive oil to a small saucepot over medium heat.
  2. Add shallot

Tastes Like Spring Pea Soup

by Michele Pesula Kuegler April 4th, 2019| Healthy Cooking, Recipes, Soups & Stews, Vegetarian

Full of veggies & yumminess






Tastes Like Spring Pea Soup





  • 1 Tb. olive oil
  • ½ medium sweet onion (diced)
  • 14.5 oz. can vegetable broth
  • 1-½ cups frozen peas (thawed)
  • 1 cup frozen spinach (thawed and squeezed dry)
  • 1 Tb. lemon juice
  • ¼ cup Greek yogurt


  1. Heat

Fried (Leftover) Rice

by Michele Pesula Kuegler April 2nd, 2019| Main Dishes, Recipes, Side Dishes




Fried (Leftover) Rice



A quick & healthy version of the takeout staple



  • olive oil
  • 1/4 cup diced carrots
  • 1 cup cooked rice
  • 1/4 cup frozen corn (defrosted)
  • 1/4 cup frozen peas (defrosted)
  • 1/3 cup cooked pork (diced)
  • 1-1/2 tsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. garlic powder


  1. Heat a small amount of olive oil in

Maple Walnut Biscotti

by Michele Pesula Kuegler March 28th, 2019| Desserts, Recipes

An homage to New Hampshire in March






Maple Walnut Biscotti



An homage to New Hampshire in March



  • 5 Tb. unsalted butter (softened)
  • 1/2 cups sugar
  • 2 eggs
  • 1/2 tsp. maple extract
  • 1/3 cup maple syrup
  • 2-1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup chopped

Maple Bacon Scones

by Michele Pesula Kuegler March 26th, 2019| Breads, Breakfast Dishes, Recipes

Hello, salty & sweet treat that vexed me.






Maple Bacon Scones





  • Scones
  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 5 Tb. chilled unsalted butter (diced)
  • 10 strips cooked bacon
  • 1/3 cup maple syrup
  • 1/2 cup buttermilk*
  • 1 large egg yolk
  • 1 tsp. maple extract
  • Glaze
  • 1 cup powdered

Blueberry White Chocolate Truffles

by Michele Pesula Kuegler March 21st, 2019| Desserts, Recipes

Sweet & fruity, a fine pairing






Blueberry White Chocolate Truffles





  • 1/3 cup heavy cream
  • 1 Tb. salted butter (softened)
  • 8 oz. white chocolate
  • ⅓ cup freeze-dried blueberries (pureed into dust)
  • 3 Tb. dried blueberries
  • 4 oz. white chocolate
  • powdered sugar


  1. Fill medium pot a third full

Peanut Butter Truffles

by Michele Pesula Kuegler March 19th, 2019| Desserts, Recipes




Peanut Butter Truffles





  • 1-½ oz. cream cheese (softened)
  • 1/3 cup creamy peanut butter
  • ½ cup powdered sugar
  • 2 Tb. chopped salted peanuts
  • 4 oz. milk chocolate baking bar


  1. Combine peanut butter and cream cheese in a medium bowl, mixing well.
  2. Add sugar and stir to combine.
  3. Add peanuts, stirring until fully combined.
  4. Shape batter into

Frosted Coconut Cake

by Michele Pesula Kuegler March 14th, 2019| Desserts, Recipes

4 layers of coconut yumminess






Frosted Coconut Cake





  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tsp. coconut extract
  • 3-1/2 cup flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1-1/3 cup coconut milk
  • 16 oz. cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 6