It’s so good to be back home.  My family was on vacation in the great northern woods of Wisconsin.  Sadly, we’ve dubbed it the second worst vacation we’ve ever taken.  Don’t you just love it when you get sick when you are leaving for vacation?  Three out of six vacationers ill and one bathroom.  Ahh well.  It was a good place to recoup.  I’m happy to be home.  Happy to be to my laptop, the Internet, and my favorite blogs.

One of my favorite dessert cookbooks is Debbi Fields’ Great American Desserts.  This recipe is her Peanut Butter Mississippi Mud Bars.  I can’t believe how much chocolate when into an 8″ x 8″ pan!  Bless her!

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly-packed light brown sugar
½ cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 ounces white chocolate, coarsely chopped and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped and divided into two 4-ounce portions
1 cup coarsely- chopped pecans, toasted and divided into two ½-cup portions

Preheat the oven to 325 degrees. Butter the baking pan, line it with aluminum foil, and butter the foil.

Put the butter and sugar in a large bowl and blend until smooth using an electric mixer on medium speed. Beat in the peanut butter until smooth.

Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well.

Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined.

Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt.

When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

To serve, cut into 2-inch squares and arrange on a serving plate.

Source: http://peacockcoffeehouse.blogspot.com/search/label/Cookies%2FBars

This recipe was one my mother used to make.  It is light, sweet, and refreshing.

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13′ greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 – 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Source: http://peacockcoffeehouse.blogspot.com/2010/06/marshmallow-whip-cheesecake.html

Tart and sweet banana bread with delicious raspberries and nuts. Makes two loaves.
Ingredients:

• 1 3/4 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup over ripe bananas (mashed)
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 cup raspberries (fresh or frozen, and unsweetened)
• 1/2 cup chopped walnuts (or nut of your choice)

Instructions:

1. Begin heating oven to 350 F (175 C)
2. Mix together flour, sugar, baking soda and salt in a large bowl. Set aside.
3. Combine together eggs, bananas, oil and water in second bowl. Combine with the dry mixture only until moistened. Add the raspberries and nuts.
4. Pour mixture in two greased 8 x 4 x 2 inch loaf pans. Bake for one hour, until knife comes out clean. Let cool for 10 minutes before placing on wire racks.

Quick and traditional, this bread will be a sure hit at your St. Patrick’s Day party! Makes 2 loaves.
Ingredients:

• 4 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sour cream
• 1 cup red raisins

Instructions:

1. Heat oven to 325 F (165 C). Prepare two standard loaf pans (grease lightly).
2. Combine together the flour, salt, sugar, baking soda and powder. Incorporate in all of the eggs, cream and red raisins, stirring sparingly. Place batter into pans and bake for one hour or until set.

Mushrooms which are stuffed with cheese and herbs work so well together. Serves 8.

Ingredients

• 1/2 cup of dried bread crumbs
• 1/2 cup of pecorino romano, grated
• 2 garlic cloves, peeled and sliced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon of fresh mint, finely chopped
• salt and freshly ground black pepper to taste
• 1/3 cup of extra virgin olive oil
• 8 large white mushrooms, stemmed and rinsed

Cooking Instructions

Preheat the oven to 400 ° F (220 ° C).

Combine the dried bread crumbs, pecorino romano cheese, garlic, parsley, mint, salt and black pepper to taste, and 2 tablespoons of extra virgin olive oil in a mixing bowl and blend all the ingredients well together.

Lightly oil a large baking sheet to line it well.

Spoon the breadcrumb mixture which you have made up into the cavities of each individual mushroom.

Arrange the mushrooms evenly spread apart onto the baking sheet, with the cavity side up. With the leftover olive oil, drizzle on top of filling of each stuffed mushroom. Be generous with the oil it adds a richness to the mushrooms. Add some extra salt for taste if desired.

Bake the mushrooms until tender and golden on top. The filling should also be well cooked, which will take about 25 minutes. Serve immediately.

Delicious won tons with cream cheese and clam filling. Makes 25 wontons.
Ingredients:

• 16 ounces cream cheese (softened)
• 7 ounces canned clams (minced)
• 2 onions (diced)
• 16 ounces canned water chestnuts
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 14 ounces won ton wraps
• 3 cups oil for frying (vegetable)

Instructions:

1. In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts (drained), paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
2. In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

Combine a few simple ingredients, and enjoy this fresh salmon salad this summer. Serves 3.
Ingredients:

• 12 ounces canned pink salmon
• 1/2 cup onions (diced)
• 1/2 cup celery (diced)
• 1/4 cup mayo
• 3/4 teaspoon lemon juice
• 3/4 teaspoon dill
• 3/4 teaspoon seasoning salt

Instructions:

1. In a medium bowl, mix together the drained salmon, onions, celery, mayo, and juice. Season with remaining ingredients to taste, mix until combined. Serve on a bed of lettuce or with bread.

Simple and tasty creamy Fettuccine pasta with broccoli and garlic. Serves 2.

Ingredients:

• 4 ounces fettuccine (dry)
• 1 cup heavy whipping creme
• 2 tablespoons butter
• 1 ounce tomato sauce
• 1/2 teaspoon garlic (fresh, minced)
• 1/2 cup broccoli florets
• 1/4 cup sliced mushrooms (fresh)
• salt and pepper (seasoned to taste)
• 2 tablespoons Parmesan (grated)

Instructions:

1. In large pot, bring water to boil with salt, cook pasta until it’s nearly done. Drain, and return noodles to the pot.
2. Combine the creme, butter, tomato sauce, garlic, and broccoli with the cooked noodles. Simmer on low heat until noodles are completely done. Stir in mushrooms, and remove from heat. Top with Parmesan cheese, and season with salt and pepper to taste.

A fresh and easy salsa made with Shrimp and lime juice. Serves one dozen.
Ingredients:

• 8 ounces salad shrimp
• 2 plum tomatoes (sliced)
• 1 medium onion (diced)
• 1/4 cup cilantro (minced)
• 1 clove garlic (minced)
• 1/4 cup lime juice (freshly squeezed)
• Salt and Pepper to taste

Instructions:

1. Combine together all ingredients in a large bowl.
2. Let chill at least one hour, covered, in fridge.