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Baked Mini Crab Cakes

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By Tracey Mini Crab Cakes adapted from Bon Appetit Ingredients: 8 oz cream cheese, at room temperature 3/4 cup finely grated Parmesan cheese, divided 1 large egg 1/4 cup sour cream 1/2 teaspoon lemon zest 3 tablespoons chopped fresh chives, divided 1/4 teaspoon kosher salt pinch cayenne pepper 10 oz fresh lump crabmeat, patted dry and coarsely shredded 1 cup panko breadcrumbs 4 tablespoons (1/2 stick) unsalted butter, melted Directions: In a medium bowl, whisk the cream cheese vigorously until smooth. Add 1/4 cup of the Parmesan and the egg and whisk until well combined. Beat in the sour cream, lemon zest, 1 tablespoon chopped chives, kosher salt and cayenne pepper. Gently fold in the crabmeat with a rubber spatula. (You can make the filling 1 day ahead, cover and store in the refrigerator.) Preheat oven to 350 F. Spray a mini muffin pan with 24 wells (or 2 pans with 12 wells) with nonstick cooking spray. Combine the panko, remaining 1/2 cup Parmesan and remaining 2 tablespoons chopped...
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All-American Potato Salad

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By Tracey All-American Potato Salad from More Best Recipes by the editors of Cook’s Illustrated Ingredients: 2 pounds russet potatoes (about 4 medium), peeled and cut into 3/4-inch cubes salt 2 tablespoons distilled white vinegar 1/2 cup mayonnaise 1 medium celery rib, chopped fine (about 1/2 cup) 3 tablespoons sweet pickle relish 2 tablespoons minced red onion 2 tablespoons minced fresh parsley leaves 3/4 teaspoon dry mustard 3/4 teaspoon celery seed 1/4 teaspoon ground black pepper 2 large hard-boiled eggs, peeled and cut into 1/4-inch cubes (optional) Instructions: Place the potatoes in a large saucepan and add water to cover by 1 inch.  Bring to a boil over medium-high heat then add 1 tablespoon of salt and reduce the heat to medium.  Simmer, stirring once or twice until the potatoes are tender, about 8 minutes.  Be careful not to overcook the potatoes or they will break apart in the salad. Drain the potatoes then put them in a large bowl.  Add the vinegar and, u...
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Candied Bacon Chocolate Chip Cookies

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By Tracey Candied Bacon-Chocolate Chip Cookies from Sticky, Gooey, Creamy, Chewy Candied Bacon Ingredients: 8 strips bacon 1/2 cup light brown sugar Directions: Preheat oven to 400 F.  Lay the strips of bacon on a baking sheet lined with aluminum foil, shiny side down (or on a wire rack placed on a baking sheet lined with aluminum foil).  Sprinkle half of the brown sugar evenly over each strip of bacon. Bake for about 7-8 minutes then flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet.  Sprinkle the rest of the brown sugar over the other side of the bacon strips and continue to bake until they’re a deep mahogany color, about 7-8 minutes more (I let mine go a few extra minutes).  Remove from oven and cool the strips on a wire rack. Once cooled, chop the bacon into little pieces, about the size of grains of rice.  (Candied bacon bits can be stored in an airtight container and chilled for a day or so, or st...
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Inside Out Lasagna

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By Tracey Inside-Out Lasagna from Eating Well Ingredients: 8 ounces whole-wheat rotini or fusilli 1 tablespoon extra virgin olive oil 1 small onion, chopped 3 cloves garlic, sliced 8 ounces sliced white mushrooms (about 3 1/2 cups) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 14-oz can diced tomatoes 8 cups baby spinach 1/2 teaspoon crushed red pepper flakes (optional) 3/4 cup part-skim ricotta cheese Directions: Add pasta to a large pot of boiling salted water. Cook until just tender, 8 to 10 minutes or according to package direction. Drain the pasta and transfer to a large bowl. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, ...
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Five Minute Tomato Sauce

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By Tracey Five Minute Tomato Sauce from 101 Cookbooks Ingredients: 1/4 cup extra virgin olive oil (I only used 3 tablespoons) 1 1/2 teaspoons crushed red pepper flakes 1/2 teaspoon kosher salt 3 medium cloves of garlic, finely chopped or put through a garlic press 1 28-ounce can crushed red tomatoes zest of one lemon Instructions: Combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste. If the sauce needs more salt, add it now. Stir in the lemon zest.
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Macaroni and Cheese Recipe

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The recipe uses lots of extra sharp cheddar, Gruyere and butter so it’s a bit of a calorie splurge but well worth it! The mac and cheese is creamy and the Gruyere adds a wonderful nuttiness. The addition of the bread crumbs on top gives the dish a nice, crisp crust, which is a perfect contrast to the creamy sauce below. The mac and cheese can be prepped ahead of time and popped in the fridge to be baked off later so it’s also a great option for company. If you’re a mac and cheese fan, this is definitely one worth trying! By Tracey Macaroni and Cheese from Ina Garten Ingredients: kosher salt 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) (I omit) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Directions: Preheat th...
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Oatmeal Peanut Butter Chip Cookies Recipe

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I did pop into my kitchen briefly to make cookies to share with my mom. These cookies combine oatmeal, peanut butter and chocolate into one treat so I think they’ve got great universal appeal. The recipe is quick and easy – the only thing I’ll note is that my cookies took a bit longer to bake than the recipe indicates but maybe I just made them a bit larger than was intended. When they cool, the cookies have a great chewy texture. The oatmeal wasn’t a prominent flavor for me – if anything, it added more texture than taste. Overall, we definitely enjoyed these! I’m thinking they might be a great addition to my Christmas cookie trays this year. By Tracey Oatmeal Peanut Butter Chip Cookies from allrecipes.com Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup granulated sugar 1/3 cup packed brown sugar 1/2 cup peanut butter 1/2 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup rolled oats 1 cup chocolate chips ...
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