Caramel Banana Trifle

Ingredients:
1 package of your favorite yellow cake mix (with all ingredients needed to make the cake)
1 small package instant vanilla pudding, prepared
1 small package butterscotch pudding, prepared
3 bananas, sliced
1/2 cup caramel ice cream topping
1 (8 ounce) tub frozen whipped topping- thawed
2-3 chocolate wafer cookies such as kit-kat, crushed (optional)

Directions:
*Make cake according to package directions. Let cool. Cut into small squares.
*In trifle dish or large serving bowl, place 1/2 of the cake.
*Spread vanilla pudding over the cake.
*Arrange 1-2 sliced bananas over pudding.
*Drizzle 1/4 cup caramel over banana.
*Spread whipped topping over top.
*Repeat process with butterscotch pudding in place of vanilla.
*Drizzle 2 tablespoons caramel topping over whipped topping and add crushed cookie pieces if desired.
*Enjoy!

Serves: 8-10
Time: 48 Min total


*Notes: This is SO easy and quick to throw together- even when living in the TLFs! You can also use pre-made pound cake to save on time. For an 'adult' version of the trifle, drizzle dark rum or kahlua over the two cake layers.

Van's Fini Flight Quiche (aka Super Easy Spinach and Cheese Quiche!)

Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper

Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.

Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.

Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche

Submitted by:  Tara Morrissey

Tara's Curry Couscous-Stuffed Acorn Squash: Take 2 (a Variation)

Ingredients:
1 acorn squash
1 package couscous
1/4 cup onion, diced
1/4 cup apple, peeled and chopped in small pieces
1 tbsp curry spice
1/8 cup raisins or dried cranberries
2T Olive oil
Salt and pepper to taste

Directions:
*Preheat over to 400F
*Cut the squash in half and scoop out the seeds and stringy pulp
*Baste the squash with olive oil and sprinkle with salt and pepper
*Bake in a casserole dish cut side down for around 50 minutes (until very tender)
*While squash is baking, prepare the couscous according to the package directions and set aside.
*Heat the olive oil in a large skillet over medium-high heat.
*Add the onion and cook, stirring, until softened, about 4 minutes.
*Stir in the raisins, curry, apple, cranberries and couscous; season with salt and pepper.
*Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate or bowl. *Divide the couscous among the squash.

*Personal Notes: This is one of my favorite fall veggie recipes. You can sweeten it up and change the flavor completely by using 1t each of cinnamon, brown sugar and nutmeg instead of the curry.

Serves: 2

Source: Williams Sonoma Vegetarian Cookbook

Submitted by: Tara Morrissey

Curry-Couscous Stuffed Acorn Squash

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil (substitute vegetable broth to make recipe healthier)
2 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1/4 cup chickpeas
1/2 cup diced onion
1/2 cup raisins
1 1/2 tablespoons curry powder
Salt and pepper to taste
1 (14 ounce) canned vegetables
1 cup uncooked couscous
1/2 teaspoon red pepper flakes (if desired)

Directions:
*Preheat oven to 350 degrees F (175 degrees C).
*Arrange squash halves cut side down on a baking sheet.
*Bake 30 minutes, or until tender.
*Dissolve the sugar in the melted butter.
*Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
*Heat the olive oil (or 2T broth) in a skillet over medium heat.
*Stir in the onion, celery, and carrots, and cook 5 minutes
*Add garlic and cook 1 more minute.
*Mix in the chickpeas and raisins.
*Season with curry, salt, and pepper, and continue to cook and stir until vegetables are tender.
*Pour the chicken broth into the skillet, and mix in the couscous.
*Cover skillet, and turn off heat.
*Allow couscous to absorb liquid for 5 to 7 minutes.
*Stuff squash halves with the skillet mixture to serve.

Submitted by: Tara Morrissey
Personal Note: This is a fall favorite of mine... you can also add other seasonal veggies to the couscous mixture: Yellow squash, zucchini and mushrooms are all great as well.

Serves: 4

Submitted by: Tara Morrissey

Pesto Bruchetta

Ingredients:
1 french baguette
Olive oil
4 medium-sized ripe tomatoes
¼ cup diced onion
½ cup fresh basil leaves, cut into thin slices (you can do this easily by rolling the leaf, then slicing it a few times)
2 cloves garlic, minced
Salt
Pepper
1 cup of your favorite basil-based pesto
1/4 cup grated parmesan cheese

Directions:
*Dice tomatoes and place in a medium sized bowl.
*Add minced garlic, diced onion, and fresh basil slices.
*Season to taste with salt and pepper. (This can be done up to 1 day in advance and stored in the fridge.)
*Cut the baguette into ¼ inch slices.
*Place on a sheet pan and brush with olive oil.
*Broil on high for 2-3 minutes or until lightly brown
*Remove from oven and let cool.
*Spread a layer of pesto on each piece of bread.
*Place a heaping spoonful of the tomato mixture on top and finish with a layer of freshly grated parmesan cheese. Enjoy!

Makes 8-10 pieces depending on size of baguette.

Submitted by: Tara Morrissey

Lemon Ginger Scones

Ingredients: 2 cups flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick butter, cut into pieces
1/2 cup crystallized ginger cut into small pieces
Zest of 1 lemon
2/3 cup of buttermilk
1 egg white
1 Tbsp milk
1/4 cup powdered sugar

Directions:
*Preheat oven to 400 degrees F (200 degrees C)
*In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
*Cut the butter into small pieces and blend into the flour mixture with two knives. (The mixture should look like coarse crumbs)
*Stir in the chopped crystallized ginger and lemon zest.
*Add the buttermilk to the flour mixture and stir just until the dough comes together (Do not over mix the dough)
*Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle around an inch and a half thick.
*Cut this circle in half, then cut each half into 3 or 4 triangles.
*Place the scones on a greased baking sheet.
*In a small bowl, mix the egg white with the milk and glaze the tops of the scones with this mixture.
*Bake for about 20 minutes or until golden brown and a toothpick comes out clean.
*Remove from oven and then turn your broiler on high.
*Sift powdered sugar heavily over the tops of the scones and place them under the broiler.
*Broil for just a couple of seconds, until the sugar has melted and turns golden brown.
(Make sure to watch the scones carefully as the sugar will burn very quickly!)
*Transfer to a wire rack to cool.

Makes 6 - 8 scones.

Source: www.joyofbaking.com

Submitted by:  Tara Morrissey
*Personal Notes: Scones are my husband's FAVORITE breakfast item. I tend to buy the pre-made mixes for convenience, but when I have time, these are a yummy treat! I sometimes add a tablespoon or so of poppy seeds to the mix and you can swap out the ginger and/or lemon zest for other yummy things like dried apricots, raisins, apples etc.

Amazing Angel Hair Pasta with Shrimp

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
3/4 lb large shrimp, peeled and deveined
2 cloves garlic
1/4 cup heavy cream
1 (14 1/2 ounce) can Italian style diced tomatoes
1/2 cup white wine
3 tablespoons fresh parsley
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 (8 ounce) package angel hair pasta

Directions
*In a medium skillet over medium high heat, melt butter with the oil.
*Add the shrimp and garlic.
*Cook uncovered for about 5 minutes stirring occasionally until shrimp are done.
*Remove shrimp to a plate and cover to keep warm.
*Add remaining ingredients to skillet except for 1/4 c of Parmesan cheese and the pasta.
*Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally as sauce thickens.
*Cook pasta and drain.
*Toss shrimp and pasta into the skillet with sauce and distribute everything evenly.
*Serve topped with the remaining Parmesan cheese.

Source: Recipezaar (with alterations by Joyce Higgins)

Serves: 4

Submitted by: Tara Morrissey

*Personal Notes: My mom recently sent this recipe to me and told me I HAD to try it... it became an instant favorite!

Irish Soda Bread

Ingredients:
2 C buttermilk,
4 C flour
1/2 C sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbsp butter
1 C raisins

Directions:
*Preheat oven to 350 degrees F.
*Soak raising in bowl of warm water.
*Sift dry ingredients together into a bowl.
*Add buttermilk and blend well.
*Drain raisins and stir into mixture.
*Pour into greased pan and bake 50-60 min or until knife comes out clean.
*Once cooled, slice and spread with butter or fruit preserves.

This makes 2 loaves or one 8X8 square pan.

Source: My great-aunt, Ellen Higgins, has made this recipe for every St. Patrick's Day since my dad was a baby.

Submitted by:  Tara Morrissey

*Personal Notes: Anyone who knows me well knows that St. Paddy's Day is my favorite holiday of the whole year! This recipe, along with the traditional corned beef and cabbage (and green beer!), are sure to continue to be part of our family tradition for generations.

Nana's Bread Stuffing

Ingredients:
2 large loaves of sliced white bread that has become stale (leave fresh bag open 3-4 days)
1 stick of butter
1 or 2 large yellow onions, diced
2 TBSP Bell's Poultry seasoning (sorry, this is a New England thing... the only place I know to purchase it is http://www.yankeegrocer.com/. It's a combo of rosemary, marjoram, sage and ginger)
Water

Directions:
*Preheat oven to 350 degrees F.
*Melt butter in a frying pan
*Add onions and sautee until soft and translucent, but not brown
*Set onions aside to cool
While onions cool:
*In large mixing bowl, separate slices of one loaf of bread at a time and add water to them until each bread slice can be molded into 'snowballs.' Do not add more water than needed, bread should not be mushy.
*Place 'snowballs' in a clean large mixing bowl.
*Knead together all the 'snowballs' and sprinkle in poultry seasoning so that it is distributed evenly.
*Once butter/onion mixture is cool, knead it into the bread mixture until it is distributed evenly.
*Place on a greased casserole dish and bake covered at 350 degrees F for one hour. (I usually check it after 45 min to make sure it is not becoming dry)

Serves: 6-8

Source: Passed down from my grandmother (Dorthy Higgins) to my aunt (Cathy Higgins), to me.

Submitted by:  Tara Morrissey

*Personal notes: This is the one and only item I think of when I remember Thanksgivings and Christmases when I was little. When I attempted to make my 1st turkey I asked my aunt to send it to me, and if a holiday goes by without it, I feel like something is missing! This recipe is time consuming, and messy, but the result delicious (especially with turkey, mashed potatoes and gravy).

Summer Spinach and Strawberry Salad

Ingredients:
(Salad):
1 (10 to 12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled and diced
(Dressing):
1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon olive oil
1 teaspoon poppy seeds

Directions:
*In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.
For the dressing:
*In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.
*Whisk together in the glass bowl or shake if using a jar.
*Dress the salad right before serving.

Serves: 4 (I typically double it)
Source: http://www.foodnetwork.com/

Submitted by: Tara Morrissey
*Personal Notes: It's even better if you make the dressing ahead of time and chill it for an hour or so... just be sure to mix it again after it's been refrigerated. This recipe is also great with the packaged German "Field Salat" instead of spinach.

Curry Coconut Shrimp

Ingredients:
1 lb Jumbo Shrimp- uncooked
1 tsp Olive Oil
1/2 cup Diced Onion
3/4cup Light Coconut Milk
1 clove Minced Garlic
1 tsp Ground Cumin
1 tsp Curry Powder
1 tsp Sugar
1TBSP Cornstarch
1TBSP Water
6oz of Couscous or Brown Rice, prepared
Lime slices or pineapple chunks (optional)

Directions:
1. Defrost and peel shrimp if necessary.
2. Heat oil in large non-stick pan over medium heat.
3. Saute onion until it begins to soften (around 3 min), add garlic and cook for 1 more minute, then add cumin, and curry powder.
4. Cook for another minute or two and then stir in coconut milk and sugar.
5. Bring to a boil, then reduce head and simmer, uncovered, for 2 minutes.
6. Add shrimp and raise heat to med-high. Stirring frequently, saute until shrimp are cooked through (around 4-5 min).
7. If sauce is not as think as you would like it, mix cornstarch and water in a small dish and stir into the shrimp mixture, cooking for another minute or so.
8. Serve over couscous or rice, with lime slices or pieces of pineapple, if desired.

Serves: 3-4

Submitted by: Tara Morrissey

Personal Note: To add more coconut flavor you can lightly brown some shredded coconut in a pan and sprinkle it on top at the very end. If you'd like to make it spicy, use hot curry powder and add 1/2 tsp red pepper flakes when curry is added.

Spicy Baked Chicken, Mashed Potatoes with Carmelized Onions and Green Beans

Spicy Baked Chicken:
Ingredients:
1 package (3 breasts or 10-12oz) boneless, skinless chicken breasts, free range if possible
1 egg, beaten
1C Panko bread crumbs
1/4C flour
1T paprika
2t red pepper flakes (adjust/omit depending on how spicy you want it- this much definitely makes it hot and spicy)
1t dried rosemary
1t minced garlic
1/2 t dried oregano
3-4 grinds from peppermill

Directions:
1. Preheat oven to 200 C
2. Rinse and trim fat from chicken breasts, set aside
3. Beat egg in small bowl
4. Combine all remaining ingredients in larger bowl (this can be done in large zip-lock bag 'shake and bake' style as well but I usually use a bowl to cut back on trash).
5. Dredge each breast in egg then into dry ingredient mix
6. Put prepared chicken into greased baking dish and bake at 200C until chicken centers are 180F (around 35 min)
7. Serve alone or with honey or bleu cheese dipping sauces

Green Beans:
"My husband absolutely loves canned green beans. Seriously, he could have them at every meal. To mix it up a bit, I use french style canned beans and sprinkle on italian seasoning, a little bit of butter, and a couple of dashes of parmesan cheese or handful of sliced almonds."
Directions:
1. Heat can of green beans as directed, add butter/spices to taste.

Garlic Mashed Potatoes:
Ingredients:
2.5 lbs russet potatoes
1T sea salt
1C fat-free half and half
2T butter
5 cloves garlic
salt and pepper, to taste

Directions:
1. Peel and quarter the potatoes
2. Add potatoes and whole (peeled) garlic cloves and salt to large pot and cover with cold water
3. Bring to a boil, lower burner to med and continue to boil until potatoes are fork-tender (around 15 min)
4. Drain potatoes and garlic
5. Heat half and half and butter in small pan on low until warm and butter has melted
6. Mash potatoes and garlic and slowly add half and half/butter mixture.
7. Top with carmelized onions and enjoy!

Carmelized Onions:
Ingredients:
2 tablespoons extra-virgin olive oil
1 large red, yellow, or while onion (about 3/4 pound), peeled, trimmed and cut into 3/4-inch pieces
2 tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper

Directions:
1. In a 10-inch skillet, over medium heat, heat the oil. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes.
2. Stir in the vinegar and cool 1 minute longer.
3. Season to taste with salt and pepper.

Enjoy!!!
Serves 3-4. Without preping anything the whole meal takes about 1 hour 10min start to finish.

Submitted by: Tara Morrissey

Chicken, potatoes and green beans by Tara Morrissey

Carmelized Onion recipe from Wolfgang Puck's book, "Live, Love, Eat!"