Velvet Corn Soup


  • 2 tablespoons olive oil
  • 1 bunch leeks, thinly sliced
  • 2 carrots, chopped
  • 6 ears corn, kernels removed (about 4 cups)
  • ⅓ cup white wine
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • ½ teaspoon cayenne pepper, plus more for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¾ cup heavy cream (optional)
  • 1 tablespoon butter
  • ½ cup chopped basil, for garnish


In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and sauté until tender, 5 to 6 minutes. Set aside 1 cup corn for garnish; add the remaining corn to the pot and continue to cook until all the vegetables are very soft and tender, 2 to 3 minutes more.

2. Add the wine to the pot and bring to a simmer. Cook until the liquid is almost completely reduced, 7 to 9 minutes. Add the broth and bring the mixture to a simmer.

3. Season the soup with cumin, bay leaf, cayenne pepper, kosher salt and black pepper. Continue simmering until the soup has developed a good flavor, 30 to 40 minutes.

4. Puree the soup using an immersion blender (or you can use a regular blender or food processor) until it’s smooth. For an extra-silky effect, strain the pureed soup through a fine-mesh sieve. Taste the soup and season again with salt and pepper as desired. If using, stir in the heavy cream and return the soup to a simmer.

5. In a small pan, heat the butter over medium heat. Add the reserved 1 cup corn kernels and sauté until tender and lightly golden, 3 to 5 minutes.

6. To serve, ladle the soup into bowls and garnish with 2 tablespoons corn kernels, 1 tablespoon chopped basil and a pinch of cayenne pepper. Serve immediately.

White Chocolate Cherry Cream Pie

Ingredients :(White Chocolate Cherry Cream Pie)

  • 19-inch chocolate cookie crust
  • 18-ounce package cream cheese, softened
  • ½cup sugar
  • 1teaspoon almond extract
  • ½cup white chocolate chips
  • 18-ounce package frozen whipped topping, thawed
  • 121-ounce can Organic Cherry Fruit Filling or Topping

Directions :(White Chocolate Cherry Cream Pie)

Beat cream cheese, sugar and almond extract until smooth in a large bowl.
Melt white chocolate in microwave according to package directions. When melted, pour into cream cheese mixture.
Beat with electric mixer until smooth.
Fold whipped topping into mixture. Pour evenly into crust.
Cover and chill for at least 2 hours, or until ready to serve.
Spoon Cherry Pie Filling on top just before serving. Garnish with white chocolate chips if desired.


Zucchini or Squash Casserole


  • 3 small zucchini, about 1 1/2 pounds
  • 3 small summer squash, about 1 1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chicken broth or water
  • 1 clove garlic, finely minced
  • 4 tablespoons butter, cut in small pieces
  • 4 tablespoons fine dry bread crumbs
  • 4 tablespoons fresh grated Parmesan cheese


Heat oven to 350°. Butter a 2- to 2 1/2-quart baking dish.

Wash the squash, trim ends, and cut into 1/2-inch pieces. Put squash pieces in a prepared baking dish. Sprinkle the squash with the 1/2 teaspoon of salt and 1/4 teaspoon of  freshly ground black pepper.

Combine the chicken broth with the garlic and pour over the squash.

Dot the casserole with butter then sprinkle with the bread crumbs and Parmesan cheese.

Cover and bake for 35 minutes. Uncover and bake for about 15 to 20 minutes longer, until the topping is  browned and the squash is tender.


Zucchini Crust Tomato Basil Tart


2 lbs zucchini, shredded (about 6 medium zukes)

1 bunch scallion, thinly sliced (use white and green parts)

14 cup fine dry breadcrumb, plus

2 tablespoons fine dry breadcrumbs

salt and black pepper

1 egg, beaten

6 ounces shredded Fontina cheese, divided

1 medium tomatoes, quartered,thinly sliced

14 cup loosely packed slivered fresh basil leaf

2 tablespoons extra virgin olive oil, plus

more extra virgin olive oil, for the pan



  • Place the zucchini and scallions in a large sauté pan.
  • Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
  • Drain in a colander.
  • Press out excess water with a large spoon.
  • Return the zucchini and scallions to the pan.
  • Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
  • Allow to cool for 5 minutes, tossing frquently.
  • Add the egg; toss.
  • Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
  • Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
  • This”crust” is very thick.
  • Bake for 15 to 18 minutes, until golden.
  • Remove and sprinkle with 1/2 cup Fontina.
  • Top with the tomato slices, overlapping slightly if necessary.
  • Season lightly with salt and pepper.
  • Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
  • Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
  • Allow to sit for at least 10 minutes before cutting.
  • Enjoy!


Zucchini They Will Eat


  • 2 medium zucchini
  • 1 teaspoon basil
  • 1 green onion, chopped
  • 1/4 cup cheddar cheese, shredded
  • 2 slices bacon
  • 1 tablespoon parmesan cheese, grated
  • salt and pepper


Fry bacon until crisp and drain on paper towel. (I use turkey bacon and a little cooking spray but you can use any kind you choose).

Drain grease from pan leaving just a light coating.

Slice zucchini and add to pan.

Add basil, salt and pepper and sautee until crisp tender – or softer if you like.

Add onion, bacon and cheeses and heat just until cheese to begin to melt.

If you like you can put it under the broiler for a few minutes to brown the cheese.


White Bean, Spinach, and Barley Stew


  • 1 cup uncooked pearl barley
  • 3 cups water
  • 1 teaspoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 3/4 cup small fresh mushrooms
  • 1 cup chopped yellow bell pepper
  • 2 tablespoons white wine
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained
  • 2 cups fresh spinach
  • 1 pinch red pepper flakes


Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender.

Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes.

Stir in the cooked barley, beans, tomatoes, and spinach.

Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Tomato Bacon Grilled Cheese


  • 4 slices cooked bacon
  • 5 tablespoons soft butter, divided (or to taste)
  • 4 slices bread (white or whole wheat)
  • 4 slices monterey jack pepper cheese (or use American cheese)
  • 4 slices tomatoes


Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).

Spread 1 tablespoon (can use more) onto one side of each slice of bread.

Place the 4 slices of bread butter-side down onto a large skillet or flat grill.

Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.

Cover with a slice of bread (butter-side facing outside).

Fry over medium turning once with a spatula until golden brown on both sides.


Tiffanys Pumpkin Cupcakes


  • 24 Reynolds(R) StayBrite(R) or Foil Baking Cups
  • 1 (18 ounce) package yellow cake mix
  • 1 cup canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup water
  • 1/3 cup oil
  • 3 eggs
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.

Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.

Spoon batter into baking cups.

Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

Turkey Bacon Avocado Sandwich


  • 1 tablespoon reduced-fat mayonnaise (optional)
  • 2 slices bread, toasted
  • 1 slice provolone cheese
  • 4 thin slices deli turkey breast
  • 4 slices precooked bacon, microwaved according to package directions
  • 1/2 avocado – peeled, pitted, and thinly sliced
  • 1 slice ripe tomato
  • 1 leaf lettuce


Spread mayonnaise on one side of both slices of toasted bread. Top a bread slice with provolone cheese, turkey, bacon, avocado, tomato, and lettuce. Place the remaining bread slice on top, slice in half, and serve.

Tiffanys Chocolate Chip Cookies


  • Reynolds(R) Parchment Paper
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • 1 cup coarsely chopped nuts


Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds(R) Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.

Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.

Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until lightly browned. Cool.