Date Nut Cookies (from Martha Walchshauser)

 I used the Fufu's Kitchen recipe below.  

BASE COOKIE RECIPE

 

Ingredients

2 sticks butter

1 C brown sugar

½ C white sugar

2 T corn syrup

1 tsp vanilla

1 egg

2 ¾ C flour

½ tsp salt

1 ¼ tsp baking soda

 

Chocolate Chip

12 ounces chocolate chips

 

Dates

½ C dates

½ C nuts

 

Oatmeal and pie spice cookies

2 C old-fashioned oatmeal

1 tsp apple pie or pumpkin pie spice (or substitute ½ tsp cinnamon, ¼ tsp ground ginger, and ¼ tsp ground nutmeg)

 

Oven at 375 deg.

Line two baking sheets with parchment paper or aluminum foil.

 

Beat the butter, brown and white sugars, corn syrup, and vanilla.  Add the egg and beat until combined.

 

In a separate bowl, whisk together the flour, salt and baking soda.  Slowly add the flour mixture to the egg mixture.  Add ingredients from the variation of your choice.

 

Form the dough into tablespoon-size mounds.  Place onto baking sheet, 2 inches apart.  Bake until lightly browned at the edges, 12 to 15 minutes.  Cool on the baking sheets for 5 minutes.  Transfer to wire racks.  Cool completely.  

From this website:   https://www.fufuskitchen.com/date-walnut-cookies/#recipe

• ▢ 1.5 cups All-Purpose Flour
• ▢ 1 tsp Baking Soda
• ▢ 1/4 tsp Ground Cinnamon
• ▢ 1 stick Unsalted Butter room temperature
• ▢ 1 cup medjool dates (10 dates) soft and diced, soften dates by submerging them in water for a few minutes
• ▢ 1 cup Walnuts crushed
• ▢ 1/3 cup Brown Sugar
• ▢ 1/3 cup White Sugar
• ▢ 1 tsp Vanilla Flavor
• ▢ 1 Egg

Guava Chiffon Pie (from Mrs. Fujioka, Mark's mom)

 Note:  For 9" x 13" cake pan, double all ingredients.

Crust:

• 1 1/2 blocks butter
• 3 T sugar
• 1 1/2 C flour
• 1/2 C macadamia nut bits

Cram butter and sugar well.  Add flour and nuts.  Press into a pie pan.  Bake 350 deg. F for 15 minutes or until golden brown.

Filling:

Empty one envelope gelatin into a 1/4 C water.

Stir the following and cook in a double boiler until slightly thickened.

• 1 can (6 oz) guava nectar base
• 1/2 tsp salt
• 3 T lemon juice
• 4 egg yolks, lightly beaten

After thickened, stir in the soaked gelatin and mix well.  Cool mixture, then refrigerate, stirring occasionally.  DO NOT LET IT HARDEN.

Whip 4 egg whites until stiff, then beat in 1/2 C sugar very slowly.  

When guava mixture is slightly thickened, beat well until smooth and fold into egg whites.

Whip 1 C whipping cream until thick.  Fold 1/2 of the whipped cream in the guava egg white mixture.  

Fill the pie shell.  Refrigerate.

Add 1 T sugar to the rest of the whipped and use as topping for the pie or spread over pie as another layer.

Fruitcake Cookies (from Barbara Brady)

 

Ingredients

• 1/2 pound box chopped dates
• Small carton (4 oz) candied cherries
• Small carton (4 oz) candied pineapple
• 2 C chopped pecans
• 3 1/2 C flour
• 1 tsp EACH baking soda, salt, cinnamon
• 1 C butter, softened
• 1 1/2 C sugar
• 2 eggs 

Directions

1. Chop dates, fruit and nuts.  Dust with flour mixed with baking soda, salt, and cinnamon.  Mix well.
2. Cream butter and sugar.  Add eggs.  Mix well.
3. Add to fruit mixture.  Mix well (can use hands to mix).
4. Drop by scant teaspoonful onto greased baking sheet.  Can use parchment paper.
5. Bake 12 to 15 minutes or until lightly browned.
6. OVEN 325 degrees.

DIPS (Mexicali, Jalapeño, and Corn & Green Chiles)

 Mexicali Dip

• 2 cans Mexicali corn - drained
• 20 oz sour cream
• 1 package shredded cheese
• 1 T dry Italian dressing
• 1 T parsley flakes

Mix all together.

Jalapeño Green Olive Dip

• 1 pkg cream cheese, softened
• 1/2 C sour cream
• chopped green olives
• chopped jalapeños

Mix all together.

Corn and Green Chiles

1 8-ounce pkg cream cheese

1/4 C butter

1 can chopped green chiles

2 cans corn, drained OR 2 boxes, frozen, thawed, and drained

Stir cream cheese and butter together.  Add remaining ingredients and mix.  Pour into casserole dish.  Bake at 325 degrees for 3o minutes.  

15-minute Honey Mustard Salmon

 

Ingredients 

• 1/4 cup mayonnaise (2 ounces; 60 g)

• 1/4 cup grainy mustard (2 ounces; 60 g)

• 1 tablespoon honey (1/2 ounce; 15 g)

• 1/4 teaspoon cayenne, (optional)

• Kosher salt and freshly ground black pepper

• 2 pounds salmon fillet (907 g), with or without skin and either whole or divided into individual portions (see notes)
  
  

  Directions

  1. Preheat broiler and set oven rack to about 6 inches below broiler element. Meanwhile, in a small bowl, whisk together mayonnaise, mustard, honey, and cayenne (if using). Season with salt and pepper; feel free to adjust flavor and heat level by adding more cayenne, if desired.

     Line a rimmed baking sheet with aluminum foil. Lightly season salmon all over with salt and pepper. Set salmon on prepared baking sheet and rub a thin, even layer of the honey-mustard mixture all over the surface and sides.

     Broil salmon until browned on top and the center registers 115 to 125°F (46 to 52°C) for medium-rare to medium, respectively, 5 to 15 minutes. (It can help to keep the oven door cracked while salmon is cooking to prevent the broiler from cycling on and off, though not all ovens function this way.) If salmon becomes well browned on top before it is cooked enough in the center, switch off the broiler and set the oven to 425°F (220°C), then continue cooking until done, 1 to 2 minutes longer.

  Transfer salmon to plates or a platter and serve.
  

Garlic Parmesan Meatloaves

 

I made this on Sunday, July 6, 2025.  We had a dinner with Sarah, Miguel, Lalo, Rosi, Luca, Alex and GABE!   I forgot to take a picture of my creation but it certainly didn't look like the above.  I didn't particularly like this dish, but everyone else seemed to.  Except Alex :)

From this website:

https://recipesfiber.com/garlic-parmesan-meatloaves/

Ingredients

• 1 pound ground chicken or turkey
• 1/2 C grated parmesan cheese
• 1/2 C breadcrumbs (I think I might use panko)
• 2 garlic cloves, minced
• 1 egg
• 1/4 C milk
• 1 T parsley
• 1 tsp dried oregano
• 1 tsp onion powder
• Salt and pepper, to taste
• 1/4 C marinara sauce
• 1/4 C shredded mozzarella cheese

Directions

1. Preheat the Oven:  set oven to 375 degrees.  Line a baking sheet with parchment paper.
2. Make the Meat Mixture:  In a large bowl, combine the ground meat, parmesan, breadcrumbs, garlic, egg, milk, parsley, oregano, onion powder, salt and pepper.  Mix until just combined - avoid overtaxing for a tender texture.
3. Form the Meatloaves:  Shape the mixture into individual mini meatloaves and place them on the prepared baking sheet.
4. Bake:  Bake for 25 minutes, or until internal temperature reaches 165 degrees.
5. Top with Sauce and Cheese:  Remove from oven, spoon marinara over each loaf, and sprinkle with mozzarella.  Return to oven for 5 more minutes, until cheese is melted and bubbly.
6. Serve:  Let cool slightly, garnish with fresh parsley if desired, and serve warm.  

Crab Louie Dressing (from Dana Kobashigawa)

 Ingredients

• 1 C mayonnaise
• 3 T ketchup
• 1 T sweet pickle relish
• 1 T fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Tabasco
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sweet smoked paprika
• 1/4 tsp chili powder

Directions

1. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper to taste.
2. Let stand at room temperature for about 15 minutes.

Can use as a salad dressing (see below recipe) OR as Dana served it - sauce for a brisket taco!

Salad

• 3/4 pound asparagus
• two 6-ounce romaine hearts, cut crosswise in 1/2" thick
• one 6-ounce seedless cucumber, thinly sliced or cut into spears
• Four large radishes, thinly sliced
• Four medium tomatoes, cut in to wedges (optional)
• Four hard-cooked eggs, cut into wedges
• 1 pound crabmeat

New York Cheesecake (from Julie Scharnberg)

 

**MAKE A DAY AHEAD***

Preheat oven to 350 degrees.

Ingredients

    Crust:

• 1 1/4 C crumbled graham crackers
• 1/4 C butter, melted
• 1/4 C sugar

1. Mix together with a fork.  Press in bottom of a springform pan (10").
2. Save a handful of crumbs for topping.
3. Bake for 5 minutes.  Let cool while making cake mixture.

    Cake:

• 3 (8 ounce) packages cream cheese
• 16 ounce sour cream
• 1/2 pint heavy cream
• 1 1/2 C sugar
• 4 eggs
• 1 tsp vanilla

1. Cream softened cream cheese.  Add sugar and beat.  
2. Add eggs one at a time, beat until mixed in.  
3. Add sour cream, mix in.  
4. Add heavy cream, mix in.
5. Add vanilla, mix.
6. Pour into springform pan.  
7. Bake at 350 degrees for one hour.  
8. Turn off oven.  Leave cake in oven for one hour.
9. Remove.  Cool one to two hours before refrigerating.  
10. Refrigerate 6 to 12 hours.  Cover with wrap

DO NOT OPEN OVEN DOOR AT ANYTIME FOR THE TWO HOURS.

Banana Muffins (from Cindy Bell)

Ingredients

• 1 medium ripe banana
• 1/2 C sugar
• 1 egg
• 1 1/2 C flour
• 1/4 C oil or melted butter
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 C nuts or chocolate chips

Directions

1. Mash bananas.  
2. Stir in remaining ingredients.
3. Bake 15 minutes at 375 degrees.  
4. Makes 12 muffins.

WHITE Fruit Cake (Fusayo Sakasegawa Scannell)

Ingredients

• 1 pound butter
• 2 C sugar
• 10 eggs
• 1 tsp vanilla
• 3 1/2 C flour
• 1/2 C sherry or brandy
• 1/2 tsp baking powder
• 1/2 c flour
• 2 packages candied fruit mix
• 1 C raisins (golden, if possible)
• 1 C chopped nuts

Directions

1. Preheat oven to 350 deg. F.
2. Place a pan of water on bottom shelf of oven.
3. Generously grease pans, line with brown paper, then with waxed paper.  Trim to 1/4" from the top of pan.  Perhaps use parchment paper?   This recipe was written a while ago.
4. Cream butter, add sugar and mix well.  
5. Add eggs, one at a time, mixing well after each addition.  Then add vanilla, the 3 1/2 C of flour, baking powder, and sherry/brandy.
6. In separate bowl, mix together fruits, raisins and nuts.  Mix with the 1/2 C flour so fruits don't stick together.
7. Add to cake mixture, mixing well so fruits are equally distributed.
8. Fill pans about 3/4 full.
9. Bake in oven for 30 minutes, then lower heat to 300 deg. F for 45 minutes.

I LOVE fruit cake of any kind, but especially love this one.  It's a lot lighter than those darker ones made with rum :)

Neapolitan Pound Cake (Fusayo Sakasegawa Scannell)

 Ingredients

• 1 pkg 8-ounce cream cheese, softened
• 1 box white or yellow cake mix
• 4 eggs
• 3/4 C milk or water
• 3/4 C Nestle's chocolate Quik
• 3/4 C Nestle's Strawberry Quick (OR add 1 tsp strawberry extract and several drops of red food coloring to the original cake mix)
• 1 tsp vanilla

Directions

1. Preheat oven to 350 deg (325 for colored fluted bundt pan)
2. Grease and flour bundt cake pan.
3. Blend cream cheese and eggs until smooth.
4. Blend in cake mix and milk.  Beat at highest speed for two minutes.
5. In two cups of batter, mix in Strawberry Quick.  Pour into bundt pan (distribute batter evenly).
6. In another two cups of batter mix in vanilla.  Pour batter into pan and distribute evenly.
7. In remaining batter, add chocolate Quik and pour into pan.
8. Bake 55 to 65 minutes or until toothpick comes out clean.
9. Cool upright in pan for 45 minutes.
10. Then loosen edges and remove from pan.  Cool completely before serving.

Okinawan Doughnuts (Fusayo Sakasegawa Scannell)

 Ingredients

• 3 C flour
• 3 eggs
• 1 C sugar
• 1 tsp salt
• 2 tsp baking powder
• 1 C milk

Directions

1. Mix dry ingredients.
2. Add eggs.
3. Add a little milk at a time to make it thick enough to hold in hand without running out.
4. Drop by tablespoonfuls into hot oil.

Peanut Butter Clouds (Fusayo Sakasegawa Scannell) ONO!

 Ingredients

• 1 C butter              ]
• 1 C peanut butter   ]   CREAM TOGETHER

Gradually add:

• 1 C sugar
• 1 C powdered sugar (sift)

Add to above:

• 2 eggs
• 1 tsp vanilla
• 2 C flour
• 2 tsp baking 'soda
• 1 tsp salt

Directions

1. Chill dough.
2. Shape into balls one inch in diameter and place on oiled cookie sheet.
3. Flatten with fork dipped in flour.
4. Bake at 350 deg F for about 12 - 15 minutes.
5. Makes six dozen.

Pecan Oatmeal Cookies (Mary Snyder)

Ingredients

• 1/2 pound butter (TWO sticks)
• 1 C brown sugar (or less depending on your taste)
• 1 C white sugar (or less depending on your taste)
• 2 eggs
• 1 1/2 C flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp vanilla
• 1 C chopped pecans
• 3 C rolled oats

Directions

1. Cream butter, sugars.  Add eggs and beat until fluffy.
2. Add dry ingredients, vanilla, pecans and oats.
3. Drop onto greased cookie sheet.
4. Bake at 350 degrees for about 10 to 15 minutes
5. Batter may be chilled, rolled into cookie sized balls, and frozen for later use.  

Warm Brie and Pear Tartlets

 

This is another recipe that I'll post about if I ever make it 😋

Ingredients

• 24 mini phyllo tartlets
• 1/4 pound ripe Brie cheese, cut into 24 small chunks
• 1 ripe pear, diced into small pieces
• 2 sprigs fresh thyme
• 2 T honey, or to taste

Directions

1. Preheat oven to 400 deg. F.  Line a jelly roll pan with parchment paper.  
2. Arrange tart shells onto prepared pan.  Put a piece of Brie cheese into each shell.  Sprinkle diced pear and a couple of thyme leaves into each shell and drizzle with honey.  
3. Bake in preheated oven until cheese is melted and tartlets are golden, about 12 to 15 minutes.

Bacon Onion Jam

 

From the website:  https://iambaker.net/onion-bacon-jam/

I made this for our turkey slider meal on Nov. 28, 2024.  I followed the recipe mostly exactly, except I didn't caramelize the onions enough :(.  Next time!  I will actually make this again!

Ingredients

• One pound bacon, diced (I used turkey bacon)
• 2 large yellow onions, finely chopped (about 3 cups)
• 2 large (or 6 small shallots), diced (about 3 cups)
• 2 tsp minced garlic
• 1/2 C light brown sugar, packed (I used dark because that's what I had)
• 1/4 C maple syrup (and I used REAL maple syrup!!)
• 1/3 C apple cider vinegar
• 1 tsp chili powder, optional (I didn't put this in, but I will next time)

Directions

1. In a medium skillet, cook bacon until crispy.  Place the bacon onto a plate lined with paper towels to catch the grease.
2. Sauté the onions and diced shallots until caramelized.
3. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and cooked bacon.
4. Simmer for 7 to 10 minutes, or until the mixture has thickened.  About the consistency of jam.
5. Serve warm or cold.

Winter Fruit Salad with Poppyseed Dressing

 

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From the website:  https://www.allrecipes.com/recipe/13482/winter-fruit-salad-with-lemon-poppyseed-dressing/

Ingredients

• 1/2 C white sugar
• 1/2 C lemon juice
• 2 tsp diced onion
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 2/3 C oil
• 1 T poppy seeds

• Head of romaine lettuce
• apples, pears, grapes, dried cranberries (whatever fruit you want, personally, I don't like dried cranberries so I might use raisins)
• 1 C cashews
• Shredded Swiss cheese

Directions

1. Combine sugar, lemon juice, onion, mustard and salt in a blender.  Process until well-blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds and process just a few more seconds more to mix.  Pour dressing over salad just before serving, and toss to coat.

Another recipe I need to try.  I've never cooked with plantains but I LOVE them.

Ingredients

• 2 ripe plantains, peeled and diagonally sliced 1/2" thick (about 1 lb) (plantains are ready to cook when their peels turn black on the outside.  Either buy them black or let them ripen before cooking.  OR buy heat and serve frozen plantains.
• 2 T olive oil
• 1 tsp salt, divided
• 1 (1o-oz) pkg. yellow rice
• 1 small jalapeño chile, seeded and finely chopped (about 1 T)
• 1 1/4 C chopped red onion (from 1 onion, divided)
• 2 (16-oz) cans seasoned black beans, drained, DO NOT RINSE
• 1/4 C water
• 1 tsp ground cumin
• 4 radishes (about 3 oz), chopped
• 1 ripe avocado, diced
• 1/4 C chopped fresh cilantro
• 1 lime, quartered

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper.  Place the plantain slices in a single layer on the parchment.  Drizzle with 1 T of the oil, and sprinkle with 1/2 tsp salt.  Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes.  Set aside. 
2. IF using packaged yellow rice, prepare according to package directions.
3. While rice and plantains are cooking, heat remaining 1 T oil in a saucepan.  Add jalapeño and 1 C of the red onion; cook, stirring often, until tender, about 3 minutes.  Stir in black beans, water, cumin and remaining 1/2 t salt; cook until liquid is slightly reduced, 5 to 6 minutes.
4. Divide cooked rice evenly among 4 bowls.  Top each with beans, roasted plaintains, chopped radishes and diced avocados.  Sprinkle with chopped cilantro, and remaining 1/4 C red onion.  Serve with lime wedges.

Can add other ingredients, eg. spinach, chopped tomatoes, sour cream.  Or make it non vegetarian and add chicken.  Maybe the slow-cooker salsa chicken???

Slow Cooker Salsa Chicken

 

Another newbie.  Haven't used my slow cooker in a while :).  

Ingredients

• 2 pounds boneless, skinless chicken thighs (could use other chicken pieces)
• 1 tsp salt
• 1/2 pepper
• 2 (16-ounce) containers of medium salsa
• 1/4 C chopped fresh oregano
• 8 cups rice
• Chopped fresh cilantro and lime wedges, for serving

Directions

1. Add chicken to slow cooker; sprinkle evenly with salt and pepper.  Add salsa and oregano.
2. Cover and cook on HIGH until thermometer registers 165 deg. F (about 2 hours).  
3. Turn off slow cooker and transfer chicken to a large heatproof bowl.  
4. Shred chicken; add liquid from slow cooker as needed.  
5. Serve over rice, garnish with cilantro and serve with lime wedges.

Stuffed Sweet Potato with Hummus Dressing

 

From https://www.eatingwell.com/recipe/260717/stuffed-sweet-potato-with-hummus-dressing/

Haven't made this yet, but since Gerald LOVES hummus, I'll have to make it.  Plus, it looks easy!

Ingredients

• 1 large sweet potato, scrubbed
• 3/4 C chopped kale
• 1 C canned black beans, rinsed
• 1/4 C hummus
• 2 T water

Directions

1. Prick sweet potato all over with a fork.  Microwave on High until cooked through, 7 to 10 minutes.
2. Meanwhile, wash kale and drain, allowing water to cling to the leaves.  Place in a medium pan, cover and cook over medium-high heat, stirring once or twice until wilted.  Add beans; add a tablespoon or two of water if the pot is dry.  Continue cooking, uncovered, stiggin occasionally, until the mixture is steaming hot, 1 to 2 minutes.
3. Split the sweet potato open and top with the kale and bean mixture.  Combine hummus and 2 T water in a small dish.  Add additional water as needed to reach desired consistency.  Drizzle the hummus dressing over the stuffed sweet potato.