Creamy Tomato Soup

The inspiration for this tasty soup came from vodka pasta sauce. It combines canned tomatoes, basil, and oregano with a splash of vodka and cream. (Fresh herbs would be delicious, but I only had dried ones on hand.) A little sherry rounds out the flavors and makes the soup decadent. We enjoyed ours with cheese toast—the perfect meal for a cold, rainy night!

Creamy Tomato Soup
1 onion, chopped
Olive oil
2 garlic cloves, minced

2 tsp. dried basil

2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes

Salt and black pepper

1/4 cup vodka
2 (14.5-oz.) cans diced tomatoes

2 Tbsp. balsamic vinegar
1/4 cup whipping cream

2 Tbsp. dry sherry

1. Sauté onion in hot oil until onion is tender. Add in garlic, and cook 1 minute. Stir in basil and next 2 ingredients. Season with salt and black pepper. Stir in vodka, and cook 2 minutes. Stir in tomatoes and next 2 ingredients. Use immersion blender to puree soup until desired consistency. Stir in sherry, and cook until thoroughly heated.

Cranberry-Oat Bars

Most Sundays, we share a potluck lunch with our church family. Sometimes our meal has a theme, but not always. This week, my friend Kylie challenged us to make a recipe that we had never tried before. These bar cookies were one of my contributions. The original recipe came from Cook’s Illustrated Christmas Cookies magazine. I made a few tweaks (of course) and will definitely add these to my repertoire. These make a delicious dessert and would be great for breakfast as well. Enjoy!

Cranberry-Oat Bars
1 (12-oz.) bag fresh cranberries
1/4 cup granulated sugar
1/4 cup orange juice
2 Tbsp. orange liqueur
1/2 cup dried cranberries
1 cup butter, softened
1 1/2 cups brown sugar
1 tsp. vanilla extract
1 egg
2 cup oats
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 cup chopped pecans

1. Place cranberries and next 3 ingredients in a small saucepan; bring to a boil. Cook, stirring often, until cranberries begin to soften and mixture thickens. Stir in dried cranberries, and cook 1 more minute. Allow mixture to cool slightly.
2. Beat butter and sugar until light and fluffy. Beat in vanilla and egg. Combine oats and next 3 ingredients; gradually beat into butter mixture until combined. Press two-thirds of oat mixture into bottom of a lightly greased aluminum foil-lined 13- x 9-inch baking pan. Spread cranberry mixture over top. Combine remaining oat mixture with chopped pecans. Crumble mixture over top of cranberry mixture.
3. Bake at 40 minutes or until done. Cool in pan two hours. Remove from pan by lifting edges of foil, and cut into squares.

Different Chocolate-Chip Cookies

These cookies are flatter and chewier than my usual recipe, hence the name. Carter, Caden, Iz, and I made this variation as well as these during our day of baking. Because the cookies spread when baked, I don’t think they are very pretty, but all that matters is that they taste good. I don’t think this will replace my favorite cookie. However we’ll definitely have them again. Enjoy!

Different Chocolate-Chip Cookies
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 tsp. vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 package semisweet chocolate chips

1. Beat butter and next 3 ingredients with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 2 ingredients. Gradually add to butter mixture; stir in chocolate chips. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
2. Bake at 350° for 12 minutes or until done. Remove from oven, and cool 10 minutes. Remove from pans, and cool completely.

Peppermint Bark Cookies

Nothing tastes like Christmas to me quite like peppermint bark. This simple-to-make candy is sweet, creamy, crunchy, and minty. My friends Carter, Caden, and Isabel spent the day with me, and we did a lot of cooking. Peppermint bark was on our to-do list—these kids love chocolate and peppermint! I sent half of it home with them but needed a plan for what was left. I decided to use my basic cookie recipe and add chopped bits of bark. The results are just right: a slightly salty-and-sweet cookie with the minty chocolate bits. My taste testers give this experiment two thumbs’ up. I don’t think I will wait until next Christmas to make more!

Peppermint Bark Cookies
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups chopped peppermint bark

1. Beat butter and sugars with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in vanilla.
2. Combine flour and next 3 ingredients in a bowl. Gradually add to butter mixture; beat until combined. Stir in chopped peppermint bark.
3. Bake at 350° for 10 to 12 minutes.

Updated Blue Cheese Mac and Cheese

This is a variation on our favorite pasta dish. Pecans may sound like a strange addition, but they balance the richness of the blue cheese and bacon. Absolutely delicious!
4 bacon slices, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
4 oz. sharp Cheddar cheese, shredded
2 oz. crumbled gorgonzola cheese
Pinch of freshly grated nutmeg
Salt and pepper
8 oz. cooked pasta

1 cup toasted chopped pecans

1. Cook bacon until crisp; drain. Wipe pan clean, and melt butter. Sprinkle in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking often, until mixture is thickened. Stir in cheeses and nutmeg. Season with salt and pepper to taste. Stir in pasta and bacon. Pour mixture into a baking dish. Sprinkle chopped pecans over top.
2. Bake at 350° for 30 minutes. Serve immediately.

Pork-and-Red Bean Stew

The inspiration for this recipe came from that Louisiana classic—red beans and rice. The consistency of my dish is similar to a stew and I used shredded pork as well as sausage. Instead of rice, I served the dish over bulghur (just stir desired amount into an equal amount of boiling water; cover and let stand 5 minutes). Very hearty and tasty!

Pork-and-Red Bean Stew
1 lb. dried red kidney beans, rinsed and sorted

2 cups shredded pork

1 lb. smoked sausage (I use Conecuh brand.)

1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 tsp. salt
1 tsp. chile powder
1 tsp. black pepper
2 tsp. cumin

1. Place beans in a Dutch oven, and cover with 1 inch of water. Bring to a boil, and cook for 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans, and return beans to Dutch oven.
2. Cover beans with 2 inches of water, and bring beans to a boil. Reduce heat to simmer, and cover. Cook, stirring occasionally, 2 hours.

3. Stir in pork and next 4 ingredients. Cover and cook, stirring occasionally, for 1 more hour. Stir in salt and remaining ingredients, and cook for 30 more minutes. Season with additional salt and pepper to taste.

Toffee Blondies

This is a twist on my original recipe.
1 1/2 cups butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
3 eggs
1 Tbsp. milk
2 tsp. vanilla extract

1/2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. salt

1 bag semisweet or milk chocolate chips

4 Heath bars, coarsely chopped

1. Beat butter and next 2 ingredients until light and fluffy. Add in eggs, 1 at a time, beating just until blended after each addition. Add in milk, vanilla, and almond extract. Combine flour and salt; gradually add flour mixture to butter mixture. Add in chocolate chips. Pour batter into a lightly greased 13- x 9-inch pan. Sprinkle chopped Heath bars over top of batter.
2. Bake at 350° for 40 minutes or until done.

Sweet Potato Waffles

For breakfast this morning, I decided to make waffles using the leftover sweet potatoes from Thanksgiving dinner. There was about 1/2 cup, and I stirred it into a half-batch of my favorite waffle recipes. For added flavor, I also stirred in a 1/2 tsp. cinnamon. If you don’t have leftover sweet potatoes, pumpkin purée would be a terrific substitute. Enjoy!

Sweet Potato Waffles
1 cup all-purpose flour
1/2 Tbsp. sugar
1/2 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda

1/2 tsp. cinnamon
1/4 cup butter, melted
3/4 cups buttermilk
2 eggs
1 tsp. vanilla
1/2 cup leftover Senator Russell’s sweet potatoes

1. Combine flour and next 5 ingredients. In a separate bowl, combine butter and next 4 ingredients. Gradually stir butter mixture into dry ingredients just until combined.
2. Cook in a lightly greased waffle-maker until crisp and golden brown. Serve hot with warm maple syrup.

Thanksgiving Dinner: Cranberry Preserves

This is a new take on cranberry sauce. The recipe was inspired by one I saw on Diners, Drive-ins, and Dives. It’s very versatile and would make a terrific spread on toast and biscuits. I will definitely make cranberry preserves again. Enjoy!



Cranberry Preserves
1 bag fresh cranberries
1/2 cup sugar
Zest from 1 orange
1/4 cup orange juice
1 tsp. cinnamon
Pinch of salt
1/2 cup dried cranberries

1. Combine fresh cranberries and next 5 ingredients in a small saucepan. Cover and cook on low for 15 minutes or until liquid is absorbed and mixture begins to thicken. Stir in dried cranberries, and cook 5 more minutes. Serve warm, at room temp, or chilled.

Thanksgiving Dinner: Cornbread-Stuffed Pork Loin

Vegetable oil

2 cups self-rising corn meal mix

4 Tbsp. melted butter

2 eggs, lightly beaten

1 1/2 cups buttermilk

Pinch of salt

Olive oil

1 onion, chopped

2 celery ribs, chopped

1 garlic clove, minced

Herbs de Provence

Salt and pepper
1 (6-lb.) pork loin, butterflied
Kitchen string
4 cups apple cider

2 Tbsp. balsamic vinegar

1. Preheat oven to 450°.  Pour vegetable oil to cover bottom of a cast-iron skillet; place in oven to preheat. 

2. Combine corn meal mix and next 4 ingredients until smooth; pour into hot oil in skillet. Bake for 20 minutes or until done. Remove from oven; cool completely.

3. Meanwhile, sauté onion, celery, and garlic in hot olive oil for 10 minutes or until tender. Season with herbs de Provence, salt, and pepper.

3. Crumble cornbread, and place in a bowl. Stir in onion mixture.

2. Sprinkle pork loin with herbs de Provence, salt, and pepper on cut side. Place cornbread mixture in center of pork, and use kitchen string to tie up meat around cornbread mixture. Place pork, seam side down, in a baking pan. Sprinkle with additional herbs de Provence, salt, and pepper. Pour apple cider and vinegar into baking pan.
3. Bake at 375° for 1 hour or until pork is done. Allow to rest 15 minutes, covered with aluminum foil, before removing string and slicing.

Thanksgiving Dinner: Sides

We were blessed to share this year’s Thanksgiving meal with Andy’s family, my mom, and some friends from our church. The menu this year included old favorites (Mimi’s sweet potatoes) and new flavors (pork loin stuffed with cornbread dressing). In addition, we had risotto with roasted butternut squash, brussels sprouts with bacon, and cranberry sauce (homemade and from the can). My sister-in-law Laurie once again outdid herself with delicious pies—lemon and black-bottom bourbon-pecan. Yum!

Chili Verde

During our trip to the Big Island of Hawaii several years ago, we tried a restaurant called Huli Sue’s. The food was so terrific that we actually ate there twice in our 10-day trip. The first night, one of their specials was chili verde. Since that time, I have thought about making my own version and finally did it tonight. I knew that the “verde” refers to a tomatillo-based salsa (this is my favorite version). My technique was pretty simple: Sauté chunks of pork with onion and jalapeño; stir in the green salsa, broth, and cannellini beans. Then simmer until the pork is tender.  The result was absolutely delicious, and this is my new favorite cold-night comfort food. Enjoy!

Chili Verde
1 (3-lb.) pork butt, cut into chunks*
Olive oil
1 onion, chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
Salt and pepper
4 cups Roasted Tomatillo Salsa
1 (32-oz.) box chicken broth
1 (15-oz.) can cannellini beans

1. Sauté pork in hot oil until browned on both sides. Add in onion and jalapeño, and cook, stirring often, 10 minutes. Sprinkle with salt and pepper. Stir in garlic, and cook 1 minute. Stir in salsa, broth, and beans. Cover and simmer, stirring occasionally, for 1 1/2 hours or until pork is tender. Season with salt and pepper to taste.

* Pork tenderloin would also work well in this dish.

ME Feast: Naan

2 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
1 envelope instant yeast
2 tsp. sugar
Salt
1 cup room-temperature water
1/4 plain whole-milk yogurt
1 Tbsp. olive oil
4 Tbsp. butter, melted

1. Combine both flours, yeast, sugar, and 1 1/2 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment. Add the water and next 2 ingredients; mix on low speed until a loose dough forms.
2. Replace paddle with dough hook; knead the dough on medium speed until smooth and glossy, about 8 minutes, adding additional all-purpose flour in 1-Tbsp. increments as needed for the dough to clear the sides of the bowl. Remove dough to a lightly floured surface; knead dough for 1 minute.
3. Shape dough into a ball, and place in a lightly greased bowl, turning to grease the top. Cover with plastic wrap, and place in a warm, draft-free spot for 1 hour or until dough doubles in size.
4. Turn dough out onto a lightly floured work surface, and divide dough into 12 equal portions. Gently shape each portion into a ball, and flatten out into a 6-inch circle.
5. Cook each circle on a lightly greased griddle for 2 to 3 minutes per side. Brush naan with melted butter and sprinkle with additional salt, if desired. Serve warm.

ME Feast: Kefta Kabob

Serve these meat patties stuffed in pita bread or alone. Tzaziki sauce is a must though.
1 small onion, finely chopped

3/4 cup breadcrumbs

Juice from 1 lemon
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. ground lamb
2 Tbsp. minced fresh cilantro leaves
2 tsp. vegetable oil

1. Process onion and next 5 ingredients to form a paste. Transfer to a large bowl, and add lamb and cilantro. Stir together to combine. Form mixture into 12 balls; gently flatten balls into patties.
2. Heat the oil over medium-high heat until almost smoking. Add the patties, in batches, and cook until brown and crusty (about 3 to 4 minutes). Flip the patties, reduce heat to medium, and cook 3 to 4 minutes.

ME Feast: Tabbouleh

1/2 cup fine- or medium-grain bulgur wheat
Juice from 2 to 3 lemons
2 bunches flat-leaf parsley, chopped
3 roma tomatoes, cored, seeded, and finely chopped
4 green onions, finely chopped
2 Tbsp. finely chopped fresh mint leaves
1/3 cup olive oil
1/4 to 1/2 tsp. salt
1/8 tsp. cayenne pepper

1. Rinse bulgur wheat thoroughly, and drain. Place bulgur in a bowl, and stir in 1/4 cup lemon juice. Let stand until grains are tender and fluffy, about 20 minutes.
2. Stir in parsley and next 3 ingredients. Combine remaining 4 tsp. lemon juice, olive oil, salt, and cayenne. Pour into bulgur mixture, and toss to coat. Season with additional salt and cayenne to taste, if needed. Cover and chill for 1 hour.

ME Feast: Baba Ghanoush

1 large eggplant
2 Tbsp. tahini
Juice from 1 lemon
1 garlic clove, minced

Salt and pepper to taste

1 Tbsp. olive oil
2 tsp. chopped fresh parsley

1. Heat a grill pan until very hot (make sure exhaust is on high). Place eggplant on pan, and grill on all sides until eggplant is wrinkled and soft. (This step can also be done on a grill or in the oven.) Remove from heat, and allow to cool for about 10 minutes. Cut off top and bottom from eggplant; cut eggplant in half. Use a spoon to scoop out the pulp, and place pulp in colander to drain for 3 minutes.
2. Process the eggplant pulp, tahini, lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in a food processor until combined and slightly chunky. Season with salt and pepper to taste. Spoon into a bowl; cover with plastic wrap, pressing directly onto mixture, and chill for 1 hour. Before serving, drizzle baba ghanoush with olive oil, and sprinkle with parsley.

Middle Eastern Feast: Hummus

 Today I made some foods for a friend that remind him of home. I have made hummus before and find it very easy. Some of the other items on the menu (tabbouleh, baba ghanoush, kefta kebab, and naan) were new experiences. In addition, we had baked feta with olive oil, garlic, and crushed red pepper—delicious! All of the recipes are from Cook’s Illustrated The Best International Recipe cookbook and made with just a few modifications. Our friend enjoyed the feast, and these flavors are a great addition to my menu repertoire. Here is the recipe for hummus; the others will follow in subsequent posts. Enjoy!

Hummus
1 (15-oz.) can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup olive oil
1/4 cup water
Juice from 1 lemon
1 garlic clove, roughly chopped
1/2 tsp. salt
Cayenne pepper to taste

1. Process all ingredients in a food processor until smooth. Transfer to a bowl; add additional salt and cayenne as needed to taste. Cover with plastic wrap, and chill for at least 30 minutes.

Potato-Poblano Chowder

This recipe combines a unique combination of flavors that pair deliciously! It has a lot of steps but is worth the effort. The original recipe appeared in the December 2000 of Southern Living. What follows includes my variations. Enjoy!

Potato-Poblano Chowder

1 large red bell pepper
4 poblano chile peppers
1/4 cup butter
1 large onion, chopped
1 jalapeño pepper, seeded and minced

1/3 cup all-purpose flour
1 large potato, peeled and cubed

4 cups chicken broth

4 cups milk

Salt and pepper

1. Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers.

2. Melt butter in a Dutch oven; sauté onion and jalapeño 10 minutes or until tender. Stir in flour, and cook 1 minute. Gradually stir in chicken broth and milk until mixture begins to thicken. Stir in roasted peppers and potato.
3. Bring chopped roasted peppers, chicken broth, and next 3 ingredients to a boil in a Dutch oven over medium heat. Season with salt and pepper. Reduce heat, and simmer 15 minutes or until potato is tender.

Green Tomato Pound Cake

Yes—you read the recipe name correctly! In the past few weeks, my neighbor has given me an abundance of green and red tomatoes that she and her daughter pick at a farm on Chandler Mountain. A woman she has gotten to know at the farm told her about this recipe from Paula Deen. As a thank-you for the tomatoes, I decided to make it. The original called for a brown butter icing, but it seemed too much, so I omitted it. In addition, I substituted dried cranberries for raisins and pecans for walnuts. Once baked, the green tomatoes impart a tartness and texture similar to Granny Smith apples. It’s delicious right out of the oven. Andy likes it for breakfast. Enjoy!

Green Tomato Pound Cake

1 cup butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1 teaspoon salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
2 1/2 cups diced green tomatoes (about 6 small to medium size)
1 cup dried cranberries
1/2 cup chopped pecans

1. Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Combine flour and next 4 ingredients. Gradually add to butter mixture, beating well. Stir in green tomatoes, cranberries, and pecans. Spoon batter into a lightly greased Bundt pan.

2. Bake at 350° for 1 hour and 10 minutes or until done. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely.

Easy Chicken Fricassee

Don’t be intimidated by the name—this is simple to make and delicious. I saw a recipe for this traditional French stew in the October issue of Martha Stewart Living. The directions and the ingredients list were pretty extensive and not conducive to a weeknight meal. Following is my streamlined version. We enjoyed our stew with a buttered, toasted baguette and yummy brussels sprouts. Egg noodles or rice on the side would also be delicious. Enjoy!

Easy Chicken Fricassee
1 onion, chopped
2 carrots, chopped
8 oz. baby portobello or white mushrooms, quartered
1 Tbsp. olive oil
Salt and pepper
2 garlic cloves, minced
1 lb. chicken breast, cut into chunks
2 tsp. herbs de provence
2 tsp. dried tarragon
2 Tbsp. all-purpose flour
1/4 cup white wine
1 (32-oz.) carton chicken broth
1/4 cup heavy cream
Zest and juice from 1 lemon

1. Sauté onion and next 2 ingredients in hot oil for 10 minutes or until vegetables soften. Season with salt and pepper, and add in garlic. Cook 1 more minute. Add in chicken, and cook, stirring often, for 5 minutes or until chicken is almost done. Stir in herbs de Provence and tarragon; sprinkle with flour. Cook, stirring often, 1 minute. Gradually add in white wine and chicken broth, stirring constantly. Cook for 10 minutes or until mixture begins to thicken. Stir in cream, lemon zest, and lemon juice. Cook for 5 more minutes. Serve immediately.

Baked Sweet Potatoes With Blue Cheese and Pecans

Last week we attended P.E.E.R.’s annual harvest feast that marks the end of the farmers market season. The menu features produce from local farmers and was absolutely delicious. My favorite dish was a strange-but-delicious combination of sweet potatoes, blue cheese, and candied pecans. After one bite, I had to re-create it. For my version, I also added a little bacon. The combination sounds weird, but, trust me, it is a terrific balance of sweet, salty, savory, and earthy. We will definitely have this for Thanksgiving!



Baked Sweet Potatoes With Blue Cheese and Pecans
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1/2 cup crumbled blue cheese
Salt and pepper

5 sweet potatoes (mine were pretty small, so adjust depending on size), peeled and thinly sliced

1 cup chopped pecans, divided
2 bacon slices, cooked and crumbled
4 Tbsp. butter
1/4 cup brown sugar
1/2 tsp. cinnamon

1. Melt butter in a skillet; stir in flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk, stirring until mixture begins to thicken. Stir in blue cheese until combined. Season with salt and pepper.
2. Place 1 layer on sweet potatoes in bottom of baking dish; season lightly with salt and pepper. Spoon a third of blue cheese mixture over potatoes; sprinkle with 1/4 cup chopped pecans. Top with another layer of sweet potatoes; sprinkle with bacon. Spoon half of remaining blue cheese mixture over potatoes. Layer with remaining potatoes; lightly season with salt and pepper. Top with remaining blue cheese mixture.
3. Melt 4 Tbsp. butter and brown sugar in clean skillet. Cook, stirring constantly, until mixture is combined and smooth. Stir in 3/4 cup chopped pecans, cinnamon, and a pinch of salt. Spread hot mixture over top of blue cheese mixture.
4. Bake at 350° for 1 hour or until potatoes are tender.

Pear Bar Cookies

This recipe is based on one for apple brownies in the October issue of Martha Stewart Living. The list of ingredients reminded of apple cake, which I love. The advantage to a brownie recipe is that the batter can be easily stirred together. The one in the magazine called for a mixer, but that’s totally unnecessary. I had pears on hand, hence the fruit change. Also, I used pecans instead of walnuts and varied the spices a bit. Very easy and delicious! Serve the bar cookies with vanilla ice cream and, if you have time, homemade caramel sauce. Enjoy!

Pear Bar Cookies
1/2 cup butter, melted
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. cinnamon
Pinch of freshly grated nutmeg
1/4 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 to 3 pears, cored and cut into chunks
1/2 cup chopped pecans

1. Stir together butter and next 3 ingredients. Stir together flour and next 6 ingredients. Stir into butter mixture until combined. Stir in pears and pecans. Spread mixture into a lightly greased 13- x 9-inch baking pan.
2. Bake at 350° for 35 minutes or until done. Cool completely in pan on a wire rack, and cut into bars.

Breakfast Burritos

This recipe idea came from a student at a local ministry that GK is partnering with to serve breakfast this semester. Breakfast burritos are very easy to pull together, and the flavor combinations are limitless. Here I used cheese, eggs, and sausage, with a fresh salsa served on the side. The next time I make this dish, they will have ham, spinach, eggs, and cheese. After I assembled the burritos, I arranged them in a disposable pan, covered it tightly, and put it in the warmer until ready to serve. The students in the GED program loved the results. (The recipe makes 24 burritos, but you can easily scale it down to meet your needs.) Enjoy!

Breakfast Burritos
24 flour tortillas
2 lb. sausage
24 eggs
1/2 cup milk
Salt and pepper
4 Tbsp. butter
16 oz. shredded cheese
Salsa

1. Wrap tortillas in aluminum foil, and heat in the oven at 350° for 15 minutes.
2. Cook sausage until browned and crumbly.
3. Whisk together eggs and milk; season with salt and pepper. Melt 2 Tbsp. butter in a large skillet; pour in half of egg mixture. Cook until eggs are scrambled. Repeat procedure with remaining 2 Tbsp. butter and remaining egg mixture.
4. To assemble the tortillas, place shredded cheese down center of a warm tortilla. Top with a couple of spoonfuls of eggs and sausage; roll up tortilla. Place, seam side down, in a baking pan. Repeat procedure with remaining tortillas, eggs, and sausage. Place in warmer until ready to serve. Serve with salsa on the side.

Sweet Potato Soup

I came up with this recipe a couple of weeks ago but forgot to take a photo. However it’s so tasty and perfect for fall that it’s time to share it. We love potato soup, and this seemed like a logical combination. For additional flavor boasters, I used onion, red bell pepper, and bacon (of course). Andy and I loved the results and we’ll definitely have this soup again. Enjoy!

Sweet Potato Soup
2 bacon slices, chopped
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
4 medium sweet potatoes, peeled and cut into chunks
1 (32-oz.) box chicken broth
2 cups water
1/2 cup milk
Salt and pepper to taste

1. Cook bacon in Dutch oven until crisp; drain on paper towels. Leave 1 tsp. bacon drippings in pan, and sauté onion and bell pepper until softened. Stir in garlic, and cook 1 more minute. Add in sweet potatoes and next 2 ingredients. Bring to a boil, and cook 15 minutes or until sweet potatoes are tender. Use immersion blender to puree mixture until smooth. Stir in milk, and season with salt and pepper to taste. Serve with crumbled bacon.

Roasted Tomato Soup

This is probably the easiest soup in the world. Andy and I are both a little under the weather, and soup was very appealing for dinner. I had four fresh tomatoes (the last ones from this year’s farmers market basket season) and decided to turn them into soup. To keep standing at the stove to a minimum, I roughly chopped the tomatoes and an onion and roasted them with a little olive oil, salt, pepper, garlic, basil, and oregano. Once the onion was soft, I puree the whole thing with one of my favorite tools, the immersion blender. Some homemade croutons and freshly grated Parmesan cheese were all this delicious soup needed. Enjoy!

Roasted Tomato Soup
4 tomatoes, chopped
1 onion, chopped
2 to 3 garlic cloves, depending on size
Olive oil
Salt
Pepper
Basil
Oregano
1 Tbsp. balsamic vinegar

1. Place tomatoes and next 2 ingredients on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, basil, and oregano. Drizzle with vinegar. Toss mixture to coat.
2. Bake at 400° for 20 minutes or until onion is softened. Pour mixture into a heat-proof bowl, and puree with an immersion blender till smooth. Serve immediately.

Chocolate Sheet Cake

No one will guess that this delicious, rich cake is a snap to make. My version includes chocolate chips in the cake batter because I like the texture contrast with the tender cake. The frosting has toffee chips because there was a partial bag in my pantry. Traditionally, chopped pecans are stirred in. If you’ve never made a sheet cake, now’s the time—your family will love it!

Chocolate Sheet Cake
2 cups all-purpose flour
2 cups granulated sugar
1/4 tsp. salt
8 Tbsp. unsweetened cocoa, divided
2 cups butter, divided
1 cup boiling water
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

1 cup bittersweet chocolate chips
4 Tbsp. cocoa
6 Tbsp. milk
1 tsp. vanilla
1 (16-oz.) box powdered sugar

1/2 cup toffee chips

1. Combine flour, granulated sugar, and salt. Melt 1 cup butter in microwave; stir in 4 Tbsp. cocoa. Stir in boiling water; pour over flour mixture, and stir lightly to cool. Stir together buttermilk and next 3 ingredients; add to chocolate mixture. Stir in chocolate chips. Pour batter into a lightly greased half-sheet cake pan.

2. Bake at 350° for 20 minutes or until cake is done.
3. Meanwhile, melt remaining 1 cup butter in microwave; stir in remaining 4 Tbsp. cocoa. Stir in milk, vanilla, and powdered sugar until combined; add in toffee chips. Pour frosting over warm cake.

Crunchy Granola

Serve with yogurt and fruit or as a cereal with milk.
4 cups old-fashioned oats
2 cups sliced almonds
1 cup roasted unsalted almonds
3/4 cup vegetable oil
1/2 cup honey
2 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. cinnamon
1 1/2 cups dried cranberries
1 cup dried blueberries

1. Combine oats and next 2 ingredients on an aluminum foil-lined baking sheet. Whisk together oil and next 4 ingredients. Drizzle over top of oats mixture. Gently stir to combine.
2. Bake at 350° for 30 minutes, stirring every 10 minutes, or until mixture is golden and liquid is absorbed. Remove from oven, and cool completely.
3. Stir in dried cranberries and blueberries into oats mixture. Store in an airtight container.

Mini Ham, Spinach, and Cheese Frittatas

Let me start by saying that I don’t like egg dishes and never cook them. Don’t get me wrong—I want to like eggs and have even made myself try them, but no luck. Today I was brainstorming new breakfast ideas for Grace’s Kitchen and decided it was time to try a frittata. This is just a fancy name for a egg dish that combines meat, veggies, and cheese—whatever you like—in a large skillet that gets baked in the oven. I decided to combine chopped ham, chopped spinach, and shredded cheese with the egg mixture and then bake individual frittatas in muffin pans. When the frittatas were done, I got a little nervous about tasting one, but I knew I had to. And I did—and liked it! Huge accomplishment for me! The muffin pans worked very well and gave each frittata a nice brown edge. My friend Kylie taste-tested one for me and suggested I scale back on the salt just a bit. She also thinks chopped peppers would be a good addition. This recipe is very versatile—definitely try it for breakfast or supper. Enjoy!

Mini Ham, Spinach, and Cheese Frittatas
This amount makes 10 to 12 individual frittatas.
6 eggs
1/2 cup milk
1/4 to 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped dried chives (Fresh would be delicious, but I didn’t have any.)
1 cup chopped smoked ham
1 cup shredded Cheddar cheese
1 cup chopped fresh baby spinach

1. Whisk together eggs and next 4 ingredients. Stir in ham and remaining ingredients. Pour egg mixture into lightly greased muffin cups. (Be careful not to overfill.)

2. Bake at 425° for 14 minutes or until centers are set. Serve hot.

Roasted Pear Salad With Goat Cheese

This salad tastes like fall in a bowl! I paired sweet roasted pears with creamy goat cheese and spicy-and-sweet pecans. For the dressing, I used my favorite vinaigrette. (Cooked, crumbled bacon would be a great addition, and blue cheese would be a good substitution for the goat cheese.) Yummy!

Roasted Pear Salad With Goat Cheese
3 pears, cored and cut into thin slices

1 head green leaf lettuce, chopped

4 oz. goat cheese, crumbled
Sweet-and-Spicy Pecans
Balsamic Vinaigrette

1. Bake pears on a aluminum foil-lined baking sheet at 400° for 10 minutes or until slightly softened and warm.
2. Toss together pears, lettuce, and next 2 ingredients. Drizzle with vinaigrette, tossing to coat. Serve immediately.

Sweet Potato Turnovers

We hosted our supper club tonight and, as always, I wanted a new dessert to serve our friends. Because the weather has been so lovely and fall-like this week, sweet potato turnovers seemed just the thing. My inspiration came from the recipe for sweet potato fried pies in Chris and Idie Hastings’s Hot and Hot Fish Club Cookbook. One of the best things about this book is that all the recipes are organized by season; the fried pies are in the one for September & October. I definitely love fried pies but decided to bake these because my frying pot was already in use. These are pretty easy to make, but the dough does need to rest in the fridge, so don’t wait till the last minute. These turnovers are delicious and would be a great addition to our Thanksgiving menu. Enjoy!

Sweet Potato Turnovers
1 1/2 lb. sweet potatoes
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. granulated sugar
1 cup cold butter, cut into cubes
1/2 cup ice water
4 Tbsp. melted butter
6 Tbsp. brown sugar plus more for sprinkling
1/2 tsp. ground cinnamon
Pinch of freshly grated nutmeg
1 Tbsp. orange liqueur
1 egg
1 Tbsp. water

1. Place sweet potatoes on a baking sheet, and bake at 375° for 1 hour or until done. Cool completely.
2. Place flour and next 4 ingredients in food processor bowl. Pulse until mixture is combined and resembles coarse sand. With processor running, gradually add ice water through food chute. Process until dough forms a ball. Wrap dough in plastic wrap, and chill for 1 hour.
3. Peel sweet potatoes, and place potatoes in a bowl. Stir in butter, 6 Tbsp. brown sugar, and next 3 ingredients.
4. Divide dough round in half, and then divide each half into 5 pieces. Roll out each piece on a lightly floured surface to form a circle. Spoon some of sweet potato mixture onto one side of dough circles. Fold over dough, and crimp edges. Place turnovers on a parchment paper-lined baking sheet. Combine egg and water; brush over tops of turnovers, and sprinkle with brown sugar.
5. Bake at 400° for 25 minutes or until golden and done. Serve warm with ice cream.

Key Lime Bars

Andy loves Key lime pie and when I saw fresh Key limes at the store last week, I decided to make a variation of his favorite dessert. Instead of a graham cracker crust, I used made a shortbread crust. The buttery richness is a perfect foil for the tart filling, which was inspired by the cherry-lemon pie my grannie makes for all family gatherings. It’s a simple combination of cream cheese, sweetened condensed milk, and fresh key lime juice. Very easy to make and delicious to boot!

Key Lime Bars
1 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla
2 cups all-purpose flour
1/4 tsp. salt

1 can fat-free sweetened condensed milk

4 oz. cream cheese, softened

1/2 cup freshly squeezed Key lime juice

1. Beat butter in a medium bowl with an electric mixer until creamy. Gradually beat in sugar and vanilla until blended. Combine flour and salt, and gradually beat into butter mixture.
2. Press dough into a greased, parchment paper-lined square baking pan. Bake at 350° for 20 minutes or until done. Set aside, and allow to cool completely.

3. Beat sweetened condensed milk and next 2 ingredients until combined and smooth. Spread over top of shortbread. Chill for 2 hours, and cut into squares.

Homemade Salsa

Our neighbor Mrs. H gave us a ton of ripe tomatoes earlier this week, and I needed to do something with them quickly. The solution: Make and can some homemade salsa. After reading several recipes online and not really liking any of them, I decided to come up with my own. Every thing I read recommended peeling the tomatoes, and I wasn’t looking forward to putting an “X” in the bottom of each tomato, placing each one in a pot of boiling water for 1 to 2 minutes, and then pulling the peel off. However, my serrated vegetable peeler saved me from this time-consuming job. The peeler is great for peeling peaches, so it made sense that it would work on tomatoes as well—and it did. The serrated edge is key; a regular peeler wouldn’t work. The other thing I learned is that 20 tomatoes yield 6 half-pints. My second foray into canning was a success (here’s my first), so I’ll definitely try it again.

Homemade Salsa
20 tomatoes, peeled and chopped
3 onions, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 jalapeño peppers, minced
Juice from 6 limes
Salt and pepper to taste
3/4 to 1 cup chopped fresh cilantro
6 half-pint jars
6 rings and lids

1. Place jars in a large stock pot; add in water to cover, and bring to a boil. In another pan, place rings and lids in water to cover, and bring to a boil. Once the water for the jars boils, carefully, using a jar lifter or heavy-duty tongs, drain water from jars back into stock pot, and place jars on a towel-lined baking sheet. Once jars are removed, continue to maintain boil of water. Remove the rings and lids from the small pot, and drain on towel.
2. Combine first 6 ingredients in a large pot; season with salt and pepper. Stir in cilantro. Heat salsa over medium-low heat until thoroughly heated.
3. Use a wide-mouth funnel and a ladle to fill hot jars with hot salsa mixture. Fill just below the screw bands on each jar. Run a knife around inside of jar to remove any air bubbles. Place lids on top, and screw on bands.
4. Place jars in boiling water in stock pot. Make sure water covers the top of the jars by 1 inch. Boil 20 minutes. Turn off heat, and let stand in stock pot 5 minutes. Using jar lifter to carefully remove jars from stock pot onto a towel-lined baking sheet. As the jars sit, you will hear a popping noise as the seals set. Let jars stand for 24 hours on a towel without moving them. Tap the tops to make sure seals have set, and store in a cool, dry place for up to a year.

Fruit Smoothies

For the past few weeks, Grace’s Kitchen has been providing breakfast for GED students at a local ministry. As I was planning for today’s meal, it seemed like a good idea to try something new. One of the students told me that he really liked smoothies, so this recipe was born. This is so easy! You can used whatever type of fruit you like as well as all add a little fruit juice to enhance the flavor. This recipe makes two smoothies, but it is easily expandable. Enjoy!

Fruit Smoothies
1 cup vanilla yogurt
1 cup milk
1/2 cup frozen strawberries
1/2 cup frozen blueberries

1. Combine all ingredients in a blender, and pulse until fruit is pureed.

Broccoli Salad With Cashews

This dinner is super-fast (once the potatoes are baked) and tasty. For our main dish, we had baked potatoes loaded with shredded pork, cheese, and a sprinkling of chives. (Use whatever ingredients you have on hand.) The broccoli salad has a twist: Instead of the usual sunflower seeds, I toasted some cashews and stirred them in. Delicious!

Broccoli Salad With Cashews

4 broccoli crowns, cut into florets

4 bacon slices, cooked and crumbled

1/4 onion, minced

1/2 cup dried cranberries

1/2 cup cashews, toasted

1/2 to 3/4 cup mayonnaise

2 to 4 Tbsp. apple cider vinegar

2 Tbsp. sugar

Salt

Pepper

1. Combine broccoli and next 4 ingredients. Stir together mayonnaise and next 2 ingredients; toss with broccoli mixture. Season with salt and pepper to taste.

Pumpkin-Chocolate Chip Waffles

This recipe was inspired by one in the October issue of Coastal Living. It’s slightly different from my usual waffle recipe (no butter), but I added some in place of the oil. I also added a little nutmeg. Enjoy!

Pumpkin-Chocolate Chip Waffles

1 1/2 cups all-purpose flour
3 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg
Pinch of salt
2/3 cup buttermilk
1/2 cup canned pumpkin
1 egg
2 Tbsp. butter, melted
1 tsp. vanilla
1/2 cup chocolate chips

1. Stir together first 7 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Stir buttermilk mixture into flour mixture. Stir in chocolate chips.
2. Preheat waffle iron, and coat with cooking spray. Ladle about 1/3 cup batter onto hot iron, spreading to edges. Cook 3 to 4 minutes or until waffle is golden brown and steaming stops. Repeat with remaining batter.

Chicken Parmesan and Eggplant Parmesan

Tonight two friends from church came for dinner, and I decided to serve chicken Parmesan and eggplant Parmesan. But it was time to update my original recipe, posted in 2008. The simple tomato sauce that tops the main dish has a new twist as well. On the side, we had risotto and roasted broccoli (omit the nuts and cheese), which were a nice complement. Enjoy!

Chicken Parmesan
All-purpose flour
Salt and pepper

Buttermilk

1 lb. chicken tenders, pounded flat

Canola oil
Simple Tomato Sauce (see below)
Freshly grated Parmesan cheese

1. Combine flour, salt, and pepper in a shallow dish. Pour buttermilk into another dish. Dredge chicken in flour mixture and then buttermilk; repeat procedure.
2. Cook chicken in hot oil 5 minutes on each side or until crispy and done. Drain on paper towels, and keep warm in a 200° oven. To serve, top each piece of chicken with tomato sauce, and sprinkle with cheese.

Eggplant Parmesan
Salting the eggplant and letting it stand removes the bitter taste sometimes associated with the vegetable.

1 eggplant, sliced

Salt

All-purpose flour

Homemade breadcrumbs

Pepper

Buttermilk

Canola oil

Simple Tomato Sauce (see below)

Freshly grated Parmesan cheese

1. Place eggplant on a layer of paper towels; sprinkle with salt. Let stand 30 minutes; rinse eggplant. Place, opposite side up, on another layer of paper towels, and sprinkle with salt. Let stand 30 minutes; rinse and pat dry. 

2. Combine flour, salt, and pepper in a shallow dish. Pour buttermilk into another dish. Dredge eggplant in flour mixture and then buttermilk; repeat procedure.

3. Cook eggplant in hot oil 3 minutes on each side or until crispy and done. Drain on paper towels, and keep warm in a 200° oven. To serve, top each piece of eggplant with tomato sauce, and sprinkle with cheese.

Simple Tomato Sauce

1 onion, chopped

Olive oil

2 garlic cloves, minced

2 Tbsp. balsamic vinegar

2 cans diced tomatoes

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. sugar

Salt and pepper

1. Sauté onion in hot oil, stirring often, 10 minutes or until onion is tender. Stir in garlic, and cook 1 more minute. Stir in balsamic vinegar and next 4 ingredients. Season with salt and pepper to taste. Simmer, stirring occasionally, 10 minutes. Use immersion blender to puree mixture until smooth. Simmer for 5 more minutes. Serve with chicken and eggplant.

Burgers and Sides

Tonight our burgers were paired with unexpected side dishes: fried okra and roasted sweet potato “fries.” All I did was cut the sweet potatoes in half and then thinly sliced them. Place them on an aluminum foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Then bake the sweet potatoes at 400° for 20 minutes.

Bacon-Ricotta Pizza

Here’s my latest take on pizza.
1 pizza dough round
1 cup part-skim ricotta
2 Tbsp. sun-dried tomato pesto
4 bacon slices, chopped and cooked
1 1/2 to 2 cups Italian-style shredded cheese

1. Roll out pizza dough; place on a parchment paper-lined baking sheet. Combine ricotta and pesto; spread over top of dough. Sprinkle with bacon and shredded cheese.
2. Bake at 425° for 15 minutes or until crust is done and cheese is melted.

Ratatouille Remix With Italian Sausage

Here’s a new take on leftovers from this dish, which I had frozen. Tonight, I cooked two links of fresh Italian sausage, casings removed, until crumbly and browned. Then I stirred the sausage into the thawed leftover gratin, added a can of diced tomatoes, and heated it through. A sprinkling of freshly grated Parmesan cheese finished off the dish. Very simple, very tasty!

Corn-Tomato Sauté

This recipe is totally made up. I took inventory of the vegetables in the fridge and on the windowsill, and this was the result. It was a great complement to this dish. The fresh flavors worked perfectly together. Black beans would be a great addition. If you wanted to make it a main dish, add sliced grilled steak or chicken. Enjoy!

Corn-Tomato Sauté
1 onion, chopped
1 yellow bell pepper, chopped
Olive oil
1 garlic clove, minced
3 ears corn, kernels cut off
Salt and pepper
2 to 3 tomatoes, seeded and chopped

1 tsp. cumin

1 tsp. chile powder
Juice from 1 lime
1 avocado, cut into cubes
1/4 cup feta
2 Tbsp. chopped fresh cilantro

1. Sauté onion and bell pepper in hot oil for 5 to 10 minutes or until vegetables begin to soften. Add in garlic, and cook 1 minute. Add in corn, and season with salt and pepper. Stir in tomatoes and next 3 ingredients. Cook for 5 more minutes or until thoroughly heated. Remove from heat, and stir in avocado and remaining ingredients.

Enchilada Lasagna

This recipe is one of our favorite meals and served as my inspiration for dinner tonight. I had some tomatillo salsa, shredded chicken, and seasoned ground beef left over from our make-your-own quesadillas on Friday night and originally thought about making a variation of the enchiladas. However there were only three tortillas in the fridge, so lasagna it was. Andy was skeptical but ended up really liking the dish. He requested that I write down the recipe so we could have it again. Enjoy!

Enchilada Lasagna
This makes enough for 4 servings, but it’s easily expandable.
2 cups roasted tomatillo salsa
1 cup shredded chicken
3 flour tortillas
1 cup cooked and seasoned ground beef
Sour cream
Shredded colby-Jack cheese

1. Spread some of the salsa in the bottom of a baking dish. Top with shredded chicken; spread chicken with sour cream, and sprinkle with cheese. Top with 1 1/2 tortillas. Repeat layers, substituting beef for chicken. Combine some sour cream and remaining salsa; spread salsa mixture over tortillas. Sprinkle with cheese.
2. Bake at 350° for 30 minutes or until bubbly and cheese melts.

Tilapia Piccata

I decided to use tilapia fillets in place of the usual chicken in this super-simple and delicious recipe. The tilapia requires no pounding to make it an even thickness, which is an added bonus. On the side, we had mashed potatoes and roasted veggies (broccoli, carrots, and squash). It only took 30 minutes to get dinner on the table (or TV trays, as it were). Enjoy!

Tilapia Piccata
Double this recipe to serve four.
1/2 cup all-purpose flour
Salt and pepper
1 egg
1/2 cup breadcrumbs
2 Tbsp. freshly grated Parmesan cheese

2 tilapia fillets

Olive oil
1/3 cup white wine
1 garlic clove, minced
3 Tbsp. butter
Zest and juice from 1 lemon
1 Tbsp. chopped fresh parsley

1. Place flour in a shallow dish; season with salt and pepper. Lightly beat egg with 1 Tbsp. water; place in a second shallow dish. Combine breadcrumbs and cheese in a third shallow dish. Dredge tilapia in flour, egg mixture, and then breadcrumb mixture.
2. Heat oil in a skillet; add in tilapia. Cook, turning once, for 10 minutes or until fish flakes with a fork. Remove fish to a plate.
3. Add white wine to skillet, stirring to remove browned particles from bottom of skillet. Add in garlic, 2 Tbsp. butter, lemon zest, and lemon juice. Cook, stirring often, 5 minutes. Stir in 1 Tbsp. chopped fresh parsley and remaining 1 Tbsp. butter; season with salt and pepper. To serve, spoon butter sauce over top of fish.

Blondies

My favorite blondies use both butter and peanut butter. Because it’s getting close to the end of the month and there is no peanut butter in the pantry, I decided to experiment with the recipe a bit. I replaced the 1/2 cup of pb with an equal amount of butter. These blondies are super-rich, as you can imagine, but my friend Jamie says they aren’t greasy.  Almond flavoring is a nice addition with the absence of the peanut butter. I used milk and semisweet chocolate chips because I had partial bags of both. Feel free to use whatever combination you prefer.

Blondies
1 1/2 cups butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
3 eggs
1 Tbsp. milk
2 tsp. vanilla extract

1/2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. salt
2/3 cup toffee chips
1 cup milk chocolate chips

1 cup semisweet chocolate chips

1. Beat butter and next 2 ingredients until light and fluffy. Add in eggs, 1 at a time, beating just until blended after each addition. Add in milk, vanilla, and almond extract. Combine flour and salt; gradually add flour mixture to butter mixture. Add in toffee chips and chocolate chips. Pour batter into a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 40 minutes or until done.