Spinach, Pepper and Garlic Individual Frittatas

Thai Noodles with Shrimp and Vegetables

in your grocer's fridge at Jewel and Sunflower Market stores

Grasshopper Squares

Grasshopper Squares were part of the cover spread of the December 2005 issue of Gourmet, and I had to try them when I saw them.

I first made these last year, using Baker's chocolate and borrowed Creme de Menthe. This year, I put some creme de menthe in our cart at the liquor store and now have my very own bottle. We also upgraded to even fancier chocolate. The mint ganache turned out better using the Valrhona chocolate than it did with the Ghirardelli last year, but that's the only place I really noticed a difference.

Also, the brownie cooks through in less than 20 minutes, so I learned that last year too. My mint ganache set much quicker this year due to some changes I made in measurements, in addition to the change in ingredients, but since I'm not sure of the exact measurements, I don't want to modify the original recipe.

Salad and Souffle

Grocery stores are a dangerous place. Let me rummage the aisles, and I can spend hours in there, usually leaving empty handed with a mental list of things to try.

Unfortunately, I'm the same way at Costco, and Dad'll out of curiosity let in. It was just me and Mom, but the packaging, and curiosity for how something refrigerated came from the UK, led me to throw the Cheese Souffle's into the cart. I've never had a savory souffle before, so I have nothing to compare it to. But I'd say, for something that just has to be tossed into the oven, they're awfully good, if just too salty (possibly from the cheeses?), and paired with a salad similar to the one on the box, a satisfying starter or light meal.
Not to mention the added bonus of the fact they come in reusable little ramekins.

Brie Breakfast

served with homemade quince preserves (that weren't really preserves since they wouldn't have lasted long...)

Dad knows how to make the contents of our fridge while having mom buy eggs and bread at the store go a long way.

Cream Cheese Penguins

Granma called me back, and during our conversation, we got around to Christmas Mice she makes, and she told me about a different animal her friends make. These are savory though. Cream Cheese Penguins. I may just have to give them a try since I'm not making mice this year, and they look so cute!

Tropical Chocolate Chip Cookies

I'll be honest. My favorite chocolate chip cookies would have to be Nestle Toll House chocolate chip cookies from the tube or tub straight out of the oven. The only thing better might be some nuts. So why bother with the effort if the chocolate chip cookie recipe I plan on using is off the back of the Nestle bag (minus the nuts)?

A better solution: mix it up a bit. Since I plan on taking the cookies to school, nuts are out of the question to be on the safe side. I've made the recipe with peppermint extract in place of vanilla, and liked the result. But today I felt like using coconut, but I knew there'd have to be something else in there to balance it out, such as flaked coconut, but I threw out the flaked coconut over the weekend.
Banana chips! (I just failed to buy enough, underestimating the proper amount.)

Tropical Chocolate Chip Cookies
2 cups all-purpose flour
1/4 cup whole-wheat pastry flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. coconut extract
2 large eggs
2 cups (approx. 11 ounces) semi-sweet chocolate morsels
1/3 cup banana chips, broken up and crushed

Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, and coconut extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and banana.

Drop by rounded tablespoons (or cookie size of choice) onto baking sheets.

Bake for 7-11 minutes or until golden brown. Let cool slightly and transfer to cool completely (if they can even make it that far...)

Makes 3-5 dozen cookies depending on size.

Grilled Chicken Noodle Soup

Dad made dinner while I was in the shower. He used leftover noodles cooked with some ricotta cheese, turkey broth he made, and leftover grilled lemon chicken, and added some spices and parsley. It made for a nice departure from the usual chicken noodle soup (though I will admit, mine usually has nasty chicken from a can).

Persimmon Salsa

I'd say this went over well with the crowd (this house and those from the family of Michelle.

Persimmon Salsa
1 Fuyu persimmon, diced
1/2 small red onion, minced
lime juice from 1/2 lime
1/2 jalepeño, seeds and veins removed, minced
handful of cilantro, chopped
salt

Mix all ingredients together in a bowl. Serve with tortilla chips.

It would also probably taste nice with grilled chicken or on quesadillas.

Sweet Potato Pancakes

I wasn't around when Dad made these, well I was around when they came out of the oven, but not before that. All I know is that they at least involve leftover Maple Mashed Sweet Potatoes from Thanksgiving and eggs and were baked in the oven.
Not to mention they were delicious with orange cranberry relish.