Turkey Pesto Provolone Sandwich

Turkey Pesto Provolone Sandwich

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Turkey Pesto Provolone Sandwich

A Cure for the Common Cold Cuts….. (Part 1)

Premium deli turkey breast, piled high and topped with melted mozzarella and provolone along with fresh pesto on toasty bread — it’s no wonder the Turkey Pesto Provolone Sandwich was the number one best-selling sandwich of all time back when I owned a cafe.

But, in actuality, its origins date back to several years earlier…

I don’t like to think of myself as a helicopter parent, but I definitely have always kept a close eye on my kiddos. I volunteered at least once a week at their schools, I (or one of the grandparents) went along on their field trips, I made sure I knew who their friends were.

And then came high school…

When my eldest daughter was a freshman, she went on an all-day field trip to the Shakespearean Festival in Ashland, several hours south of where we live. Only the teachers went as chaperones, but I had gone on this trip myself thirty years earlier, so I understood how eager my daughter was to go. I couldn’t say “no.” Even though I was slightly appalled that the day’s schedule called for “lunch on your own in Ashland” with “free time for shopping.”

Back in my day, we brought a brown bag, and everyone ate together in the park. And no one was allowed to buy souvenirs, lest it make the poor kids (most of us) feel badly.

Anyway, I lectured both my daughter and her friend who was also going on the trip about the importance of staying together no matter what. Everywhere. Every minute. All day. And I worried about my precious little 14-year-old firstborn offspring inordinately. She would have rolled her eyes if she knew how much. She probably did. Roll her eyes, I mean.

Of course, she was fine. She had a wonderful day, which she gushed about at length. And the one thing that impressed her the most was the lunch she and her friends had at a little place called Zoey’s Cafe. She described her turkey pesto sandwich in great detail, and asked if I could, possibly, re-create it at home for her.

Quite a Turkey…

And, thus, the Turkey Pesto Provolone Sandwich was born — which my daughter kindly claims is even superior to its antecedents. Or maybe she just wants ol’ mom to keep on happily cranking out sandwiches for her. I guess she knows on which side her bread is buttered, errr… pesto’d.

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Turkey Pesto Provolone Sandwich

Premium deli turkey breast, piled high and topped with melted mozzarella and provolone along with fresh pesto on toasty bread.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 sandwiches
Author: The Country Dish

Ingredients

  • 1 lb. deli-sliced oven-roasted turkey breast
  • 1/4 cup prepared pesto
  • 4 slices mozzarella cheese or 1 cup shredded
  • 4 slices provolone cheese
  • 4 large bakery croissants, split or 8 slices of sourdough bread

Instructions

  • On inside top of each croissant (or one side of 4 sourdough slices), spread 1 T of pesto per each sandwich.
  • On inside bottom of each croissant (or one side of 4 additional sourdough slices), place slice of provolone.
  • If using a croissant: Place mozzarella on pesto on each sandwich. Place 4 oz. of turkey on provolone on each sandwich. Heat, open-faced, on cookie sheet at 350F for 10 minutes. Assemble sandwich, and serve.
  • If using sourdough bread: Place 4 oz. of turkey on provolone on each sandwich. Top with mozzarella, and other bread slices (pesto side down). Cover outside of both slices of bread on each sandwich with butter or mayonnaise. Pan fry over medium-low heat until outside is golden brown, and inside is hot and melty. Cut in half before serving.

Ylektra — Lover of All Things Pesto

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Strawberry Cheesecake French Toast

Strawberry Cheesecake French Toast

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Strawberry Cheesecake French Toast

The Berry Best Breakfast…

Nothing says “summer” quite like the sweetness of sun-ripened strawberries, and this Strawberry Cheesecake French Toast is no exception. Combining juicy, fresh strawberries and rich cheesecake filling, this decadent dish is sure to be the star of your summer-time brunch table!

“Coffee has given me unrealistic expectations of productivity.” — Unknown

Even though I consider myself a morning person, that doesn’t necessarily mean that I feel like cooking for a crowd first thing in the morning — and that’s where this recipe comes in. It’s perfect for overnight houseguests — just make it the night before and stick it in the fridge, ready to be baked in the morning. Or, you can take it along, ready to bake, when you’re the houseguest, or to your vacation rental, or in your RV (provided you have a cooler to stick it in and an oven in your RV big enough to bake it).

A word about expectations:

To those of you, poor souls, who have never made a baked French toast casserole before — I actually hate calling it “French toast” because, in my opinion, it resembles that (also delicious, but completely different) dish not at all. This should, perhaps, be more accurately called a bread pudding, and, thus, has a distinctly custardy taste and texture. However, my youngest daughter, who loves French toast and detests flan, gobbles this up with no problem, so, I guess, my only point is… baked French toast is in its own category of “deliciousness.”

This Strawberry Cheesecake French Toast makes a very elegant and popular addition to any celebration or holiday brunch or even lunch, especially in the spring or early summer. And it can be made in advance, because, even though it’s hard to resist eating a rich gooey chunk of it while it’s still warm, it tastes even better chilled! When it’s chilled, it feels more like a Tiramisu that tastes like a giant strawberry cheese danish.

Let’s get started….

First, you’re going to want to generously butter your baking dish, sprinkle it with the brown sugar, and wedge your Texas toast into it. Thoroughly combine your egg mixture, and pour it right over the bread:

Step 1 & 2

Next, beat your softened cream cheese until it’s good and fluffy, and add in the butter, vanilla, lemon juice, and powdered sugar. Dollop it all over the bread, and use a butter knife or a rubber spatula to spread it out as evenly as possible:

Step 3

Now, stir your jam into your fresh strawberries. If it’s really thick and globby, you may need to thin it out with a bit of water. Spoon it evenly over the cream cheese layer:

Step 4

Finally, we’re going to combine the remaining butter, flour, and brown sugar to create a nice streusel topping. Crumble it evenly over the top:

Step 5

All that’s left is to bake and enjoy! I bake it at 350F for 30 minutes covered, and then 30 minutes uncovered.

As you can see…

Even though it’s a layered affair that consists of several component parts, this delicious dish is surprisingly fast and easy. So don’t be scared to give it a try — whip up a batch of Strawberry Cheesecake French Toast today!

Strawberry Cheesecake French Toast after baking

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Strawberry Cheesecake French Toast

Combining juicy, fresh strawberries and rich cheesecake filling, this decadent dish is sure to be the star of your summertime brunch table!
Prep Time30 minutes
Cook Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: The Country Dish

Ingredients

  • 6 slices Texas toast at least 1" thick
  • 1/2 c brown sugar divided
  • 1 c strawberries sliced
  • 1 c strawberry jam
  • 6 eggs
  • 1 c milk
  • 1/3 c heavy cream or half 'n' half
  • 1/3 c maple syrup
  • 2 tsp vanilla extract divided
  • 1 tsp lemon juice
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 8 oz cream cheese softened
  • 3 tbsp butter softened (divided), plus additional for buttering dish
  • 1/2 c powdered sugar
  • 1/2 c flour

Instructions

  • Generously butter bottom and sides of 9"x13" baking dish. Sprinkle with 1/4 cup of the brown sugar. Place Texas toast flat in the pan — it should cover the bottom.
  • Whisk together eggs, milk, cream, maple syrup, 1 tsp vanilla extract, and 1/4 tsp each of nutmeg and salt. Pour over bread in pan.
  • Beat cream cheese until fluffy, then add 1 tbsp butter, 1 tsp vanilla extract, 1 tsp lemon juice, and 1/2 c powdered sugar, and beat until well combined. Dollop evenly over bread layer, and spread as well as possible.
  • In a small bowl, stir together strawberries and jam, thinning with 1 tsp of water if necessary to combine. Spoon strawberry mixture over cream cheese layer, as evenly as possible.
  • In a quart Ziplock bag (or small bowl), combine 2 tbsp butter, 1/2 c flour, and 1/4 c brown sugar. Smoosh together thoroughly. Sprinkle over top of strawberry layer.
  • Refrigerate overnight (or at least 1 hour). Bake at 350F for 30 minutes covered in foil, and 30 minutes uncovered (or until evenly puffy).

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Cheesy Zucchini Bacon Casserole

Cheesy Zucchini Bacon Casserole

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Cheesy Zucchini Bacon Casserole

Against All Odds and Ends…

This delicious and hearty Cheesy Zucchini Bacon Casserole comes together in minutes and utilizes ingredients that are often on hand, making it the perfect dinner choice for busy weekends or last-minute bring-a-dish invites!

Zucchini Bonanza…

If you’re like me, this time of year you have zucchini practically coming out of your ears — whether you have your own garden patch or not. In fact, it’s sometimes worse if you don’t have a garden, since, then, you’re more likely to be a recipient from multiple sources.

Thus it was, a few weeks ago, when I hadn’t been grocery shopping for more than two weeks, I found myself staring at a slightly over-large zucchini wondering how to turn it into something my family would deem acceptable dinner fodder.

The Remains of the Day…

As it turned out, I had the remains of the previous evening’s baked chicken breasts in the fridge, so I grabbed that. If I hadn’t, I would probably have grabbed a can of Costco chicken. This would also be a great recipe for using up the remnants of a rotisserie chicken…

At any rate, I grabbed my chicken, started some pasta cooking, realized I had somehow run out of that all-time denizen of the last-minute casserole — the Campbell’s cream of soup parade, and, instead grabbed a brick of cream cheese.

I peeled my zucchini, quartered it long-ways into four long, skinny sticks, and then sliced each one into thin (1/8″ or so) chips. I think a small can of diced green chilies, a 1/4 cup of finely diced red bell pepper, or 8 oz. of sliced mushrooms would be great additions, as well. Or even a little diced fresh tomato.

But I didn’t have any of those things — and, you know what? Cheesy Zucchini Bacon Casserole is creamy, satisfying, and delectable just the way it is! Even my kid who gives most veggies the stink eye loves it!

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Cheesy Zucchini Bacon Casserole

This delicious and hearty Cheesy Zucchini Bacon Casserole comes together in minutes and utilizes ingredients that are often on hand, making it the perfect dinner choice for busy weekends or last-minute bring-a-dish invites!
Prep Time25 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: The Country Dish

Ingredients

  • 8 oz. wide egg noodles
  • 8 oz. cream cheese softened
  • 1 sweet onion finely diced
  • 2 cups cooked chicken diced
  • 8 strips bacon cooked and crumbled
  • 3 cups shredded cheddar cheese
  • 1/2 cup parmesan cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp Johnny's Garlic Spread & Seasoning (or garlic powder)
  • 1 tsp Penzey's Chip & Dip Seasoning (or your favorite seasoning salt)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium to large zucchini peeled and diced

Instructions

  • Cook noodles to package directions, reserving some of the cooking water.
  • Into a buttered 9"x13" casserole dish place cream cheese (diced into approximately 1" cubes) and diced onion. Add hot noodles, plus 1/2 cup of the reserved cooking water, stirring until melty (does not need to melt completely).
  • Add additional ingredients, reserving 2 cups of the shredded cheddar, and stir well to combine, adding up to another 1/2 cup of cooking water if it seems dry. Top with remaining 2 cups of shredded cheddar.
  • Bake at 375F for 35 minutes.

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Tammi’s Salsa

Tammi’s Salsa

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Tammi's Salsa

Instructor: Welcome to salsa class! Who’s ready to learn how to dance?

Me, hiding a bag of tortilla chips: There’s been a misunderstanding…

Now, this recipe for Tammi’s Salsa is my kind of “salsa class!” It’s bursting with juicy tomatoes, sweet red onion, crisp red pepper, flavorful cilantro, and a hit of zesty lime for fresh and easy, south-of-the-border flavor! And the heat level is easily adjustable to suit every palate. Muy picante, por favor!

Let’s taco ’bout ancient history, and geography, and… my childhood:

My mother did not make salsa. In fact, wonderful cook that she is, I don’t remember her having much in the way of a Mexican repertoire at all until I was a teenager. Perhaps because, as hard as it is to imagine these days, the influence of Mexican cuisine has not been around in our corner of Southern Oregon for all that long. Until my father joined the Marines back in the 50’s and was sent to basic training down near L.A., he had never heard of “tacos.” Until my aunt married a gentleman from Guadalajara (which must, I think, have been in the very late 50’s), my mother had never heard of “enchiladas.”

By the time I was in grade school, my mom occasionally made a very basic taco, a “stacked” enchilada (which, while they tasted more like beefy spaghetti sauce layered with corn tortillas and cheddar cheese, go figure, were still delicious), and a taco salad — differentiated from everyday salad by the addition of seasoned taco meat and Fritos. There was a Mexican restaurant in town, but we didn’t eat out much.

About the time I started junior high, one of my older brothers married a girl from California who introduced us to making homemade salsa (hence “Tammi’s Salsa”), as well as tamales, and chili verde, and all manner of Mexican and Southwest tastiness. They’re still happily married 34 years later — I, personally, credit the great Mexican food! Just kidding. (Or am I?)

We’ve Come a Long Way, Mis Amigos!

These days, my mother can whip up a last minute pan of enchiladas out of just about anything — they’re her go-to casserole — and they’re always delicious. There’s a Mexican place on just about every corner in town, it seems — and we frequent several of them. And probably about 75% of my everyday cooking has some sort of south-of-the-border influence, helped along by my father-in-law’s Santa Fe heritage.

I’ve also branched out in my salsa making. I absolutely love fresh salsa — not just the more traditional salsas, but also Roasted Tomatilla Salsa, Pineapple Salsa, Avocado & Mango Salsa, and even a seasonal Cranberry Salsa Spread.

Mi Salsa es Su Salsa

But no matter how many excellent and exotic salsa recipes I add to my recipe file, like so many pom-poms on a sombrero, my favorite will always be that first, simple pico de gallo recipe that I learned from my sister-in-law so long ago and that we christened, simply, “Tammi’s Salsa.” Provechito!

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Tammi’s Salsa

It's bursting with juicy tomatoes, sweet red onion, crisp red pepper, flavorful cilantro, and a hit of zesty lime for fresh and easy, south-of-the-border flavor!
Prep Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 servings
Author: The Country Dish

Ingredients

  • 8 – 10 large tomatoes
  • 1 large red onion
  • 1 large red bell pepper
  • 1 – 2 jalapenos or to taste
  • 1 bunch of cilantro
  • salt to taste

Instructions

  • In a food processor or blender, combine (seeded, if you're worried about heat) jalapeno, cilantro, one of the tomatoes (roughly chopped), and the juice of the lime. Process until finely minced. Place in serving bowl.
  • Finely dice all remaining ingredients and stir into serving bowl, salting generously.
  • Cover, and refrigerate at least 1 hour to allow flavors to combine.

Tammi's Salsa on a Grilled Chicken Avocado Flatbread

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Cheesy Cauliflower Supreme

Cheesy Cauliflower Supreme

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Cheesy Cauliflower Supreme

Say “Cheese!”

Smothered in sharp, melty cheese and a tangy mustard sauce, this Cheesy Cauliflower Supreme is a sure-fire way to make anybody happy to eat their vegetables!

When I was a small child, my mother once hosted a Tupperware party. I don’t really remember much about it, but I remember being greatly impressed when the sales lady showcased how to cook this Cheesy Cauliflower Supreme in our microwave. (The first one we ever owned, and still a pretty new thing at the time.)

Of course, she utilized a large, sturdy, microwaveable bowl with a deep lid / tray. Inverted, it was just perfect for cooking a head of cauliflower, and must have impressed my mother, too, because she bought one, along with its matching oval twin. (The oval one was, incidentally, perfect for cooking a whole chicken. I was not nearly as impressed by this, probably owing to the corpse-like pallor of the finished product — which no amount of cosmetic paprika could quite disguise.)

I should state for the record that these did, in fact, prove to be worth whatever inflated price my mother no doubt paid for them, as evidenced by the fact that she’s still using them on a regular basis thirty-plus years later.

“Cauliflower is nothing but cabbage with a college education.” — Mark Twain

Since I am not fortunate enough to own my own ancient and sacred cauliflower-cooking-vessel, I improvise by cooking my head of cauliflower on a microwaveable plate with my eight-cup Pyrex mixing pitcher inverted over the top of it. If you do not own one, then two things: 1. You need to buy one. Stat. They are seriously handy to have around. And, 2. You can, instead, use a microwaveable bowl and a couple of oven mitts. This set-up may not be elegant, but it gets the job done.

A cauliflower by any other name…

Incidentally, the name, “Cheesy Cauliflower Supreme” is my own invention, as I don’t remember what, if anything, Tupperware-lady called it. And it didn’t seem right to go with “Cheesy Bwainz,” as my daughters always called it when they were little.

So, without further ado, let’s introduce our simple cast of characters:

Ingredients

Now, simply wash and trim up your head of cauliflower, and place it on your microwaveable plate. Cover it with your Pyrex pitcher (or bowl) like so:

Cooking Setup

Microwave on high for 8 – 12 minutes depending on the size of your cauliflower, and how powerful your microwave is.

Meanwhile, mix together 1/2 cup of mayonnaise with 3 tsp of mustard until it forms a creamy sauce. Shred 1 cup of cheddar cheese. Set aside.

When the cauliflower is tender, remove from microwave (caution: plate may be hot!), and remove pitcher — taking extreme care not to get steam burns!

Immediately slather prepared sauce all over cauliflower and top with the entire 1 cup pile of shredded cheddar. Place pitcher back over cauliflower, and allow to stand a few minutes until cheese is melted.

Cheesy Cauliflower Supreme

As you can see, Cheesy Cauliflower Supreme is fast and easy enough for everyday, and elegant enough for a fancy “company” dinner. And, if you’re a cheese addict like me, it’s a great way to cheese up an otherwise cheese-less dinner. Now you can enjoy cruciferous vegetable night like never before!

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Cheesy Cauliflower Supreme

Smothered in sharp, melty cheese and a tangy mustard sauce, it's a sure-fire way to make anybody happy to eat their vegetables!
Prep Time10 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6 – 8 servings
Author: The Country Dish

Ingredients

  • 1 large head of cauliflower washed and trimmed
  • 1/2 c mayonnaise
  • 3 tsp yellow mustard
  • 1 c cheddar cheese grated

Instructions

  • Place cauliflower on microwaveable plate. Cover with inverted 8-cup Pyrex pitcher or microwaveable bowl. Microwave on high for 8 -12 minutes, or until tender. (Wear oven mitts when checking — do not get steam burns!)
  • When tender, immediately slather prepared sauce all over cauliflower and top with entire 1 cup pile of cheddar. Replace lid, and allow to stand 5 minutes until cheese melts.

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Chocolate Bread Pudding

Chocolate Bread Pudding

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Chocolate Bread Pudding

I’d Be Muffin Without You…

This Chocolate Bread Pudding swirled with the rich flavors of mocha and rum, and studded with chocolate chips, is sure to knock your socks off! It’s super quick to mix up, and can be refrigerated overnight so that it’s ready to be baked up first thing in the morning. It’s perfect for overnight houseguests, special occasions with the family, or just lazy weekend mornings.

Thanks for muffin…

Now, anybody who knows me knows that I love to shop at Costco. And in most cases, I think the Kirkland brand is just as good, indeed, often better than it’s brand name counterpart. That being said — and maybe I’m just spoiled by the most excellent bakery at our locally owned grocery store — I do not like Costco’s muffins. Some of them are okay, I suppose, but, overall, I find them to be dry and heavy compared to those at our local place. Sorry, Costco.

On a happier note, this means I’m much more likely to have some muffins left over long enough to go a bit stale, and, voila! They make the best bread pudding imaginable. In fact, since I developed this fabulous recipe for Chocolate Bread Pudding, my kids regularly coerce me into buying Costco muffins solely dedicated to this purpose. It’s just that good!

Of course, you can use any brand of jumbo-size chocolate muffin that happens to be languishing on your counter, or even experiment around with muffins and extracts of different flavors. Just remember that this recipe is built around the concept of using a sweet bread, so, while it’s fine to substitute out muffin flavors, the egg base doesn’t contain enough sugar on it’s own to use, say, French bread.

Now, let’s get baking…

Don’t forget, this delicious Chocolate Bread Pudding needs to sit for at least one hour, or, better yet, overnight, to absorb some of the liquid before baking. Keep it covered with plastic wrap, but don’t forget to remove it before baking. It should look like this:

Chocolate Bread Pudding, ready to bake

chocolate bread pudding
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Chocolate Bread Pudding

This Chocolate Bread Pudding swirled with the rich flavors of mocha and rum, and studded with chocolate chips, is sure to knock your socks off!
Prep Time15 minutes
Cook Time1 hour
Resting Time1 hour
Total Time2 hours 15 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: The Country Dish

Ingredients

  • 4 extra-large chocolate muffins (Costco size) cubed into 1" chunks
  • 2 c half 'n' half
  • 1 c milk
  • 1/2 c hot water
  • 1 tsp instant coffee or espresso powder heaping
  • 2 tbsp rum or 1 tsp rum extract
  • 1 tbsp vanilla extract
  • 6 eggs
  • 1/2 c sugar
  • 1 c chocolate chips

Instructions

  • Place chopped muffins into a buttered, 9"x13" baking dish. Dissolve instant coffee in hot water.
  • Beat together coffee mixture and all remaining ingredients except chocolate chips. Pour over muffins. Sprinkle with chocolate chips.
  • Let dish rest for at least 1 hour, or overnight. Bake at 325F for 1 hour.

Bread Pudding, after baking

For more Holiday Weekend Recipes, check out:
Weekend Potluck


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Easy Toffee Bars

Easy Toffee Bars

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Easy Toffee Bars

One Smart Cookie…

Just one bite of these sinfully decadent Easy Toffee Bars full of rich chocolate with a melt-in-the-mouth texture, and you’ll be swearing that all those store-bought cookies “taste like sadness”!

You’re only 6 ingredients away from deliciousness!

There are few things easier to bake, and equally beloved by young and old alike, as the humble cookie. Yet, even so, in these hectic times, it can sometimes be an inhibitingly lengthy process to form those seemingly infinite little cookie dough mounds and tediously bake them off one pan at a time. Most of us are busy, or lazy, or both.

Behold, the allure of the bar cookie! Invented, I like to imagine, by a hungry teenage boy who, having gone to the trouble of mixing the cookie dough, cannot resist the urge to simply form it into one giant cookie – presumably the sooner to eat, and the less to share.

This ease of baking it all at once and being done with it holds true for busy moms as well, and these Easy Toffee Bars have the added plus of calling for very few ingredients, all of which you probably already have on hand in your pantry, as well as boasting a richly decadent shortbread flavor and texture due to not including any eggs.*

*Note — I just threw that sentence in there to bypass all you people who were about to ask me if I accidentally left out the eggs. Also, before you ask, yes, it is actually important that you use real butter for this recipe. Otherwise, it just won’t have that same crispy, toffee-like crunchiness and, errrrr, buttery-ness.

A tasty walk down Memory Lane…

This recipe for Easy Toffee Bars was actually one of the first cookies that I taught myself to make at the tender age of 8 or 9, after my mother gave in and turned me loose in the kitchen without her help after an ill-fated cherry-pie-making teaching session. And I made it often, party because it’s delicious, and partly because clean-up is a breeze, thanks to a non-sticky dough that releases from the bowl and paddle like magic.

In those long-ago days before the internet, most of my recipes were found in my mother’s big, fat, red-checkered “Better Homes & Gardens” cookbook, and this one was no exception. My mother’s copy of this 1953 classic is still her favorite cookbook, filled with handwritten notes and dog-eared pages, and I was thrilled to acquire my own pristine copy of this edition on ebay a while back.

Actually, I originally bought it thinking that my mom might prefer a copy that was not disintegrating before our very eyes due to much love and heavy usage, but I quickly realized that her copy had deep sentimental value having been purchased for her by her own mother. Apparently, when my mom was eleven years old, my grandma (who never had much in the way of money) bought it for her at the local “Green Stamp” store (though once common, these will probably only be remembered by those readers who were children of the 60’s or before). At any rate, I, therefore, came out of it with my very own copy – not a bad outcome at all.

Even at a young age, I was nearly incapable of following a recipe without “tweaking” it, blatantly cannibalizing recipes right and left into my own creations. But, while most of the recipes in this book are showing their age in one way or another, this one may just be the only one that I still make exactly as written because it is, quite simply, perfect.

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Easy Toffee Bars

These Easy Toffee Bars are rich & decadent, full of dark chocolate with a texture that melts in your mouth! Whip up a batch in minutes!
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen
Author: The Country Dish

Ingredients

  • 1 c butter softened
  • 1 tsp vanilla extract
  • 1 c brown sugar
  • 2 c flour
  • 1 c semi-sweet chocolate chips
  • 1 c nuts chopped

Instructions

  • Cream together butter, sugar, and vanilla. Gradually add flour. Stir in chocolate chips and nuts.
  • Press dough into ungreased 9"x13" baking dish (use an 11"x15" pan for thinner, crunchier cookies). Bake at 350F for 25 minutes. Cut into bars while still warm.

Easy Toffee Bars

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Mrs. Amelia’s Broccoli Salad

Mrs. Amelia’s Broccoli Salad

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Mrs. Amelia's Broccoli Salad

Crack the (Miracle) Whip!

With just a few simple ingredients, this classic potluck stand-out tastes much more complex than it is. Fresh, green broccoli combines beautifully with the richness of bacon and the sharp notes of cheddar and onion in a creamy dressing with just a hint of sweetness. This harmonious medley of flavors makes Mrs. Amelia’s Broccoli Salad an all-time favorite that’s sure to please your friends and family.

A note about taste… or lack thereof:

For whatever reason, most people seem to fall into one of two categories: Those who love Miracle Whip (the minority), and those who absolutely hate it. We’re talking Hatfields-and-McCoys, pineapple on pizza, and whether-those-squishy-orange-circus-peanuts-even-qualify-as-food level conflict.

I am actually one of the few people alive who seem to not mind eating either one. (My claim to fame!) Although I consider myself primarily a mayonnaise sort of girl, I buy a small jar of Miracle Whip now and then because I have a few favorite recipes (like Mrs. Amelia’s Broccoli Salad) that call for it.

And when I see the remainder of that Miracle Whip jar sitting wistfully in my fridge, I can’t resist having a sandwich with a skiff on it, just because, as I used to innocently say, “it tastes like Grandma.” I was especially close to my Grandma Gladys (an amazing cook), whose sandwiches always seemed to me to have a somewhat exotic hint of something wonderfully different about them — much later identified as Miracle Whip.

These days, the lovingly nostalgic memories do more for me than the actual taste of the stuff (which, I swear, tasted so much better when Grandma did it), but I still enjoy it on occasion. Perhaps more people these days would have acquired a taste for it if children were still taught to politely eat whatever was given to them when they were guests — even of Grandma.

That being said, if you absolutely can’t bring yourself to use Miracle Whip, go ahead and substitute mayo — it’s your salad, after all. And if it’s missing a certain mysterious ‘je ne sais quoi’… well, don’t come crying to me.

A small side note having to do with Grandmas…

The green bowl that the salad is pictured in belonged to my great-grandmother on my mother’s father’s side. She used it to make a loaf of bread by hand every week for her and Great-Grandpa back in the day. Now, back to our regular program:

A note about provenance…

This particular recipe was given to my mother by the mother of my first bff way back in first grade. Jamie and I are still friends, and I still think of her mother as “Mrs. Amelia,” instead of just “Amelia” — partly because of being taught as a child not to call adults by their first name unless it was preceded by “Aunt”, “Mrs.”, or the like, and partly because I just like the way it sounds.

There was about a five year stretch where I didn’t have to make this salad for myself because a coworker of mine, at everyone’s urging, almost always brought it our monthly office potlucks. (Miss you, Pamela B!) Sadly, I no longer work with Pam, so I have to make my own salad, which I don’t do nearly as often as I’d like, since my children are all strangely anti-broccoli. Seriously, I thought broccoli was supposed to be the one vegetable that even kids like (see the cute little trees!) — but my kids seem to be broken in the broccoli department.

However, apart from the rare weirdly picky child, this broccoli salad has been universally loved ever since a version of it was introduced at the Piggly Wiggly way back when. And it’s certainly never failed to disappear in its entirety from any function I’ve taken one along to.

Although they did not appear in the original recipe, I have, on occasion, added a few craisins and a sprinkling of sunflower seeds to this salad, if I happen to have them on hand, but it’s absolutely delicious with or without them.

So, whether you’re feeling nostalgic, have a block party to attend, or are just looking for a fabulous salad to go with dinner, try Mrs. Amelia’s Broccoli Salad tonight!

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Mrs. Amelia’s Broccoli Salad

Fresh, green broccoli combines beautifully with the richness of bacon and the sharp notes of cheddar and onion in a creamy dressing with just a hint of sweetness.
Prep Time20 minutes
Course: Salad
Cuisine: American
Servings: 6 – 8 servings
Author: The Country Dish

Ingredients

Salad

  • 1 head broccoli cut up
  • 1/2 lb. bacon cooked and crumbled
  • 1 red onion diced or slivered
  • 4 oz cheddar cheese grated
  • 1/4 c craisins (optional) did not appear in original recipe
  • 2 tbsp sunflower seeds (optional) did not appear in original recipe

Dressing

  • 1/2 c Miracle Whip
  • 1/4 c sugar
  • 1 tbsp vinegar
  • 1/4 tsp salt

Instructions

  • Combine salad ingredients in a large bowl.
  • Whisk together dressing ingredients and pour over salad, tossing to coat.

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Easy Chicken Alfredo

Easy Chicken Alfredo

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Easy Chicken Alfredo

Now That’s Using the Old Noodle…

This Easy Chicken Alfredo is beautifully elegant enough to grace a fancy dinner with your sweetie, and fast enough for a homey bowl of late-night binge-watching comfort food. With its rich and creamy white sauce surrounding fettucine noodles and succulent chicken, this simple dish is sure to become a new favorite!

“Simplicity is the ultimate sophistication.”
— Leonardo da Vinci

I like to complicate things — just ask my husband. If I’m watching something or reading something, my first instinct is to say, “hmmm, if I was doing that, I’d change this and add that” and “I definitely wouldn’t do it that way.” This tendency to not be able to “leave well enough alone” (as some people put it) sometimes serves me well creatively speaking, and can also sometimes just waste time and get me into trouble. I can live with that. I can usually even laugh about it along the way with my off-key rendition of “My Way.”

But some things are just simple, and it’s no use trying to complicate them. Enter the Easy Chicken Alfredo — it’s pretty much impossible to add anything to this recipe and not have to change the name to something else. It is what it is — and what it is, is pretty delicious.

“The whole is greater than the sum of its parts.”
— Aristotle

That being said, with so few component parts, it’s somewhat important to get them right. For instance, I usually suggest that you follow the package directions for cooking pasta. Now, I don’t know if it’s just the particular brand I buy, but, for whatever reason, I find that I need to cook my fettucine a full three to four minutes longer than the box suggests. So make sure your pasta is fully cooked.

Also, this recipe calls for, and will be most successful if made with, heavy cream. However, I have used half ‘n’ half in the past — just don’t expect it to taste quite as rich or thicken in quite the same way.

If I’m serving this to company, I think it’s nice to use beautifully grilled chicken breast with char marks, but if it’s just a quick family dinner, I’ve been known to just dump in a can of chicken from Costco.

A few last notes:

Don’t be afraid to salt this dish! It needs more than you think to keep from tasting bland. And do take care not to overcook the sauce, or it may curdle or become a bit grainy.

In short, don’t complicate it! This Easy Chicken Alfredo is sure to become a family favorite — my oldest daughter would eat it every night if she could!

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Easy Chicken Alfredo

With its rich and creamy white sauce surrounding fettucine noodles and succulent chicken, this simple dish is sure to become a new favorite!
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Author: The Country Dish

Ingredients

  • 16 oz fettucine noodles
  • 1 – 2 c cooked chicken diced
  • 1/2 c butter
  • 3 c heavy cream
  • 1 c parmesan grated
  • 1 tbsp dried parsley
  • 1 tbsp Johnny's Garlic Spread & Seasoning or minced garlic
  • 1 – 2 tsp salt or to taste
  • 1/2 tsp black pepper

Instructions

  • Melt butter in large skillet. Add cream, chicken, parmesan, and seasonings. Heat to scalding, stirring frequently.
  • Meanwhile, cook fettucine to package directions (or until done).
  • Add hot noodles to skillet and keep hot until sauce thickens a bit, about 15 minutes. Sauce will continue to thicken as it stands.
  • Take care not to get the sauce too hot. Overcooking may cause curdling and graininess.


Ylektra -- my biggest Easy Chicken Alfredo fan!
Ylektra — my biggest Easy Chicken Alfredo fan!


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Auntie Barb’s Jell-O Salad

Auntie Barb’s Jell-O Salad

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Auntie Barb's Jell-O Salad, photo credit Amy Bode

It’s the Fluff of Legends…

This Jell-O salad is not only the easiest and fastest Jell-O salad I’ve ever made, but it’s also easily the best tasting of the creamy Jell-O salads, in my opinion. I think it’s that little bit of a tang from the cottage cheese that keeps it from being too sweet and combines perfectly with the pineapple. Whatever the reason, my Auntie Barb’s Jell-O Salad is always a crowd-pleaser!

I am on fire! And not in a good way…

I almost didn’t post a recipe today. Because my world’s on fire. And I’m not speaking metaphorically. It’s, literally, on fire. I suppose it’s just a story on the 5 o’clock news to most people out there, but here in Western Oregon, unusual wind conditions have paired up with a dry fire season to blow wildfires in the Cascade Mountain Range down into the western valleys.

The one burning fifteen miles east of my house started out as two fires yesterday (reported last night to be 6000 and 8000 acres respectively), and has now explosively merged into a 115,000 acre monster known collectively as the Archie Creek Fire. It seems to be pushing relentlessly westward (me-ward), and it seems surreal to be under a Level 1 Evacuation Notice, here in an area touted for its lack of natural disasters and “things that can kill you.”

Adding to the surreal effect is the ever-changing color of the sky, and the light in general. Yesterday, an ominous blood-red haze hung over the region all day long, making everything eerily dark and red-tinged, even inside at midday.

This photo was taken by my sister-in-law yesterday at 9:00 a.m.:

Fire in the Sky

Today the light is only faintly pink at my house. A heavy blanket of grey smoke has enveloped every inch of the sky, mercifully (I suppose one must always look at the bright side) insulating us from what was supposed to have been a triple digit day — it is only 74F so far (2:00 p.m.)

I’m starting to feel like Scarlet O’Hara when Atlanta burned, caught between Sherman’s troops and the sea. Unfortunately, without Vivien Leigh’s good looks. Here’s hoping that we won’t have to pack up our wagon, errr, travel trailer and head towards the ocean.

In the meantime, we all have to eat…

And Auntie Barb’s Jell-O Salad is the fastest thing I can think of to take to a potluck — which we’re having many of here, in an impromptu sort of fashion, for evacuees and firefighters.

It’s also named for my dear Auntie Barb, a legend in herself, who invented it, and who lived on French Creek Road in Glide, Oregon for around thirty years — where another wildfire has been raging. So, enjoy Auntie Barb’s Jell-O Salad as we strive to keep our chins up during whatever life throws our way during these unprecedented times. And, remember, legendary times call for The Fluff of Legends!

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Auntie Barb’s Jell-O Salad

With a bit of a tang that combines perfectly with the pineapple, creamy Auntie Barb's Jell-O Salad is always a crowd-pleaser!
Prep Time5 minutes
Course: Salad
Cuisine: American
Servings: 12 servings
Author: The Country Dish

Ingredients

  • 1 tub Cool Whip any size
  • 1 pint cottage cheese
  • 1 package Jell-O fruit gelatin any flavor and size
  • 1 can crushed pineapple do not drain

Instructions

  • Combine Cool Whip, cottage cheese, and pineapple. Add dry Jell-O mix and stir until thoroughly incorporated. Refrigerate.

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