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Cheese Bread

Rich enough by itself, but try it with sweet creamery butter on top. 

  • 1 3/4 cup water
  • 1/2 cup cornmeal
  • 2 tsp salt
  • 1/2 cup molasses
  • 1 package yeast
  • 1/2 cup water
  • 2 tbs butter
  • 4-5 cups flour
  • 1 lb Kraft American cheese, cubed
  1. Preheat oven to 350°.
  2. Dissolve yeast in 1/2 cup lukewarm water; set aside.
  3. Combine water, corn meal, and salt in 2-qt. sauce pan.
  4. Bring to a boil; stir continuously until slightly thickened.
  5. Remove from heat.
  6. Stir in molasses and butter.
  7. Cool to lukewarm.
  8. Add molasses/cornmeal mixture to yeast mixture; combine.
  9. Gradually add flour to form stiff dough.
  10. Knead on floured surface until smooth and satiny—about 5 minutes.
  11. Let rise 11/2 hours, covered with towel.
  12. Divide dough in two.
  13. Roll dough out, sprinkle with cheese cubes and form into 2 round loaves.
  14. Line two 9” round pans with foil, extending foil over sides of pan; grease well with butter and sprinkle with cornmeal.
  15. Put one loaf in each pan.
  16. Let rise 60 minutes, until double in size.
  17. Bake for 45 to 55 minutes.

Note: Kraft American can be substituted with Boar’s Head or other. 

Recipe provided by Mary Birdsell.

Giant Chocolate Toffee Cookies


So Good, They Deserve to be Twice the Size

  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 lb bittersweet or semisweet chocolate,
    chopped (not unsweetened)
  • 1/4 cup unsalted butter
  • 1 3/4 cup brown sugar, packed
  • 4 large eggs
  • 1 tbs vanilla extract
  • 4 – 1.4 oz chocolate-covered English toffee bars
    (such as Heath), coarsely chopped
  • 1 cup pecans, chopped and toasted
  • parchment paper
  1. Combine flour, baking powder, and salt in small bowl; set aside.
  2. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth.
  3. Remove mixture and cool to lukewarm.
  4. Using electric mixer, beat sugar and eggs in bowl until thick – about 5 minutes.
  5. Beat in chocolate mixture and vanilla.
  6. Stir in flour mixture, then toffee and nuts. Batter will be thick.
  7. Chill batter until firm – about 45 minutes.
  8. Preheat oven to 350°.
  9. Line 2 large baking sheets with parchment paper.
  10. Scoop batter with 1/4 cup onto sheets, spacing 2 1/2” apart.
  11. Bake just until tops are dry and cracked, but cookies are still soft to touch – about 15 minutes.
  12. Cool on sheets.

Note: Don’t be alarmed: batter will be dense once chilled. Can be made 2 days ahead. Store in airtight container at room temperature.

Recipe provided by kitchen design client Pam Johnson.


Pork Tenderloin with Peach Compote

A Perfect Blend of Sweetness and Textures

Compote Sauce

  • 3 tbs butter
  • 1/2 cup fresh sage, chopped
    (set 2 tbs aside for seasoning pork,
    reserve remainder for peach compote)
  • 4 cups frozen peaches, thawed and diced
  • 4 tsp green peppercorns in brine,
    drained and coarsely chopped
  • 1 tbs packed brown sugar



  • 4 pork tenderloins, cleaned and trimmed
    (approximately 1 1/2 lbs each)
  • 1/4 cup olive oil
  • 2 tbs fresh thyme, chopped
    (save remaining thyme sprigs for garnish, if desired)
  • kosher salt and freshly ground pepper to taste

Compote Sauce

  1. In small saucepan, melt butter over medium heat.
  2. Add reserved sage, peaches, peppercorns,
    and brown sugar.
  3. Sauté for about 5 minutes or until peaches are
    tender and flavors are melded.
  4. Season to taste with salt and pepper.
  5. Set aside for up to 1 hour, or cover and refrigerate
    for up to 24 hours; reheat before serving.


  1. Brush pork tenderloins with olive oil on both sides, and sprinkle with 2 tbs of sage and thyme.
  2. Salt and pepper tenderloin to taste.
  3. Grill tenderloins over medium-hot coals or on
    gas-fired grill, until desired temperature.
  4. Slice on diagonal and place on platter.
  5. Garnish with thyme sprigs.
  6. Serve compote on the side.

Recipe provided by kitchen design client Peggy Brown.



Fiesta Salad


As Wonderful to Look At as it is to Eat


  • 1/2 cup shallots, chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tbs garlic, minced
  • 1/2 cup canola oil



  • 3 cups red leaf lettuce
  • 3 cups romaine lettuce
  • 2 plum tomatoes, chopped
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup corn kernels, cooked
  • 1/3 cup tortilla chips
  • 1/2 cup white cheddar, shredded
  • 1/4 cup pumpkin seeds


  1. Prepare and combine vinaigrette ingredients.
  2. Shake or whisk together.


  1. Wash lettuces and tear into salad-size pieces.
  2. Add tomatoes, peppers, avocado, onions, and corn.
  3. Mix all above ingredients.
  4. Crumble tortilla chips (or leave whole for presentation).
  5. Toss with vinaigrette or leave dressing on side for individual application.
  6. Sprinkle with cheese and pumpkin seeds.

Recipe provided by kitchen design client Kristi Penman.



French Quarter Barbecued Shrimp

French Quarter Barbecued Shrimp

A Taste of New Orleans

Creole Seasoning
Makes 14 oz of seasoning

  • 8 oz salt
  • 2 oz garlic, granulated
  • 2 oz black pepper, ground
  • 1 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 2 oz paprika
  • 1 tbs onion, granulated



  • 14 large shrimp, peeled with heads off
  • 6 tbs cold unsalted butter, cut into 1 oz pieces
  • 1.5 tsp black pepper, ground
  • 1.5 tsp black pepper, cracked
  • 1 tbs creole seasoning (above)
  • 3 tbs Worcestershire sauce
  • 1 tsp garlic, chopped
  • juice of one lemon
  • lemon for garnish
  • French bread
  1. Preheat oven to 450° or prepare grill.
  2. Mix together all Creole Seasoning ingredients.
  3. Place 14 large fresh shrimp, 3 tbs cold unsalted butter, ground pepper and cracked pepper, 1 tbs Creole seasoning, Worcestershire sauce, and chopped garlic in an oven-proof sauté pan large enough to scatter the shrimp in a single layer.
  4. Place the pan in oven for 2 minutes.
  5. Remove from the oven and sauté over moderate heat.
  6. Add juice of one lemon and another 3 tbs of cold unsalted butter, stirring and swirling with a fork until done.
  7. Serve the shrimp in a bowl and pour the sauce
    over shrimp.
  8. Garnish with wedge of lemon.
  9. Serve with fresh French bread.

Note: Seal leftover seasoning in an airtight container
for future use.

Recipe provided by kitchen design client Julie Linehan; adapted from Mr. B’s Kitchen.





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