When I lived in Portland all by my little old self after college I used to make this very soup in a hand me down pot that I acquired from my mom. Speaking of the old neighborhood, some crazy fool tried to burn it down last week. I’m trying to comfort myself with the fact that my building was at least made out of brick so perhaps he was discouraged in his malicious endeavors by that fact, because as far as I know it’s still standing.

But back to soup. I love this soup! When I first made it I felt like the Queen of the Kitchen. The company I worked for had these Panera Bake sales all of the time so I’d purchase a loaf of slightly stale onion focaccia, heat it up in my rinky dink oven, and happily dip hastily torn pieces into my steaming hot bowl of veggie and cheddar goodness. Then, I’d curl up on my cold cream leather couch (also “borrowed” from my mother) pop in some netflixed Gilmore Girls episodes and suddenly life seemed pretty good for living paycheck to paycheck and charging my blonde highlights, and mental health trips to the mall on my “emergency” Visa.

Vegetable Cheddar Soup (Based on the recipe originally published in Betty Crocker’s Easy Entertaining)

4 tablespoons butter
1 onion chopped
4 carrots sliced
4 celery stalks sliced
3 cups of broccoli florets
1/2 cup flour
10 ounces of sharp white cheddar grated
2 1/2 cups low-sodium chicken or vegetable stock
1 1/2 cups light cream
Salt & Freshly Ground Pepper to taste
Seeduction Croutons - optional. See below for how I made them.

Heat butter in large dutch oven over medium heat until melted. Cook carrot, onion, celery, and broccoli in butter until softened. Stir flour into the vegetable and butter mixture. Gradually stir in the chicken broth and cream. Continue cooking over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Top with homemade “Seeduction” croutons and serve.

Seeduction Croutons

4 small slices of Whole Foods Seeduction bread
1-2 tablespoons of olive oil
Salt & Freshly Ground Pepper

Pre-heat the oven to 375 degrees.
Slice the bread into bite sized squares.
Toss with olive olive oil, salt, and pepper.
Bake until toasted and browned.

Did you eat Miracle Whip when you were a kid? Because I did. A lot. I vividly recall having a conversation with my doctor at one point about what kind of sandwiches I liked to eat. My cute response of Miracle Whip and Cheese on White Bread really didn’t seem to impress him very much. Whatever. If I was eating something other than Kraft Dinner, my mom was happy. I was beyond picky as a child. We’re talking plain pizza, plain cheeseburgers, no ketchup, and definitely not nasty mayonnaise.

I was actually such a strong defender of Miracle Whip that when I was in college I got into a heated argument with someone I didn’t even know while out sailing with my cousin and some of her friends. This person claimed that mayonnaise and Miracle Whip tasted exactly the same. I begged to differ. Loudly. In my defense I was most likely sleep deprived, dehydrated, and probably drinking at the time so let that be a lesson to you all. Don’t mess with Erin and her food when she’s in a bad mood.

Until a few years ago I still used Miracle Whip in chicken salad, much to the horror of many. But slowly I started to come around and now I’m a proper “grown-up” with proper mayonnaise in my fridge. So when Ina Garten ordered me to use “good mayonnaise” in her Contessa Chicken Salad, I managed not to let her down. I know in food blog land we’re always making sweeping claims that this dish or that bread is “the best thing ever.” I think we’re all pretty much immune to adjectives and “foodie speak” at this point, but at any rate I’m going to implore you to try this recipe. Just once. It’s really very very good and I can definitely see how they used to get away with selling it for the ridiculous amount of $20 a pound at the original Barefoot Contessa Store.

Contessa Chicken Salad (Originally published by Ina Garten)

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds) (Note: I used boneless, skinless chicken breasts. It’s all good!)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise (Note: I used light mayo)
1/2 cup sour cream (Note: I used light sour cream)
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving (Note: I gave in to temptation and bought some really good bakery made white bread. Mmm…white bread.)

Preheat the oven to 350 degrees F.Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

My addiction to Google Reader has really started to pay off. Last year I won a box of Häagen-Dazs reserve ice cream from Serious Eats. Then, last week I submitted a caption for the weekly “Insert Caption” contest over at Cinematical and picked up a special 10th Anniversary addition of one of my favorite movies, “You’ve Got Mail.” When I grow up I still want to be Meg Ryan’s character in that film. And my latest lucky score was to be first in line to try a jar of Blake Killian’s versatile and delicious Peanut Butter Dulce de Leche.

As soon as I tasted my first tentative spoonful I knew I was in trouble. This creamy sticky concoction could not be allowed to stay in my house! My thighs were not safe in its presence. Then I got an idea…(please excuse me while I channel Dr. Suess and The Grinch)…an awful idea. Erin got a wonderful, awful idea. What if I made a batch of peanut butter fudge, but not just any fudge. This fudge tastes exactly like the inside of a Peanut Butter Buckeye (or Bon Bon — whatever you call them). Then, what if I heated Blake’s Dulce de Leche and spread it over the top of the fudge? I just couldn’t pass up this unique opportunity. It was of course promptly packed up, and quickly gobbled up by the people in my office. Thanks Blake!

Peanut Butter Fudge (Originally published on PeanutButter.com)

1/4 cup butter
1/4 cup light corn syrup
1 jar (18 oz.) Creamy Peanut Butter
1-1/4 cups confectioners sugar
1 tsp. vanilla extract
1 jar of Blake Killian’s Peanut Butter Dulce de Leche

Spray 8-inch square baking pan with nonstick cooking spray; set aside.

In 2-quart saucepan, melt Spread with corn syrup over medium heat, stirring occasionally. Add Peanut Butter. Cook over medium heat, stirring frequently, until smooth. Remove from heat. With wooden spoon, stir in confectioners sugar and vanilla until smooth. Spread in prepared pan. Refrigerate 2 hours or until firm. To serve, cut into 1-inch squares.

I don’t know about the rest of you, but after spending the last few weeks literally gorging myself on wine, cheese, chocolate, more wine, dip, crackers, wine again, and then some beer I’m starting to feel like I need to promptly go to a spa, a yoga retreat, the gym, and possibly rehab.

So to lighten up my fatty food intake just a smidgen I decided to make a creamy meatless alternative to the traditional stroganoff by substituting substantial portobello and baby bella mushrooms for beef. I also reduced the fat of the dish by using a combination of low-fat sour cream and Fage Non-Fat Yogurt. While this isn’t a perfect “lighten up” meal, it sure beats the heck out of brittle, turnovers, and fettuccine.

Line Up!	Boil, Drain, and Set Aside
Choppity Chop	Cook the Onions and Garlic
Add the Mushrooms	Pour in the Stock; Reduce
Stir	Add the Sour Cream, Yogurt, and Parsley
Toss With Pasta	Mmm…Mushroomy

Mushroom Stroganoff (Inspired by a recipe from AllRecipes.com)
Serves 4

3 tablespoons butter
1 large onion, chopped
2 cloves of garlic, minced
3/4 pound mushrooms, sliced (Note: I used Portobello and Baby Bella)
1 1/2 cups low sodium chicken stock (Note: You may also use vegetable or beef stock)
3/4 cup low-fat sour cream
3/4 cup non-fat yogurt (Note: You can use a combination of low or non-fat Greek yogurt (such as Fage) and light sour cream, or use one exclusively)
3 tablespoons all-purpose flour
1 teaspoon low sodium soy sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley and a lttle extra for garnish
8 ounces Farfalle Pasta (Note: Feel free to use whatever pasta you prefer, or even brown or white rice)
Salt and Pepper to taste

Bring a large pot of salted water to a boil. Add noodles, and cook according to your desired level of doneness. Remove from heat, drain, and set aside.

While the pasta is cooking, melt the butter in a large heavy skillet over medium heat. Add onions and garlic, and cook, stirring until softened.

Add the sliced mushrooms, cooking until they are softened and lightly browned.

Next add the stock, soy and Worcestershire sauces. Bring the sauce to a boil, and cook until the mixture has reduced by 1/3.

In a small bowl combine the sour cream and flour and parsley. Add this mixture to the pan and stir. Continue cooking over low heat, just until the sauce thickens. Pour the pasta into the sauce and cook until the dish is evenly heated through. Serve, seasoning with salt and pepper and garnish with additional parsley and a dollop of sour cream.

Since discovering this recipe for Cranberry Orange Dark Chocolate Chip cookies last Christmas on Slashfood these delicious treats have become my culinary wingman of sorts. I’ve made them probably a dozen times and received rave reviews with each bite. They’re unique enough to give as a gift and easy enough to make on a whim. The flavors of dark chocolate, cranberries, and orange are quintessentially Christmas. I highly recommend whipping up a batch of these as soon as the opportunity presents itself and please report back with your stellar results. It’s been very lonely lately being the only Christmas Cookie addict on the block.

Light & Fluffy	Zest, Zest, Zest!
Mix, Mix, Mix!	Scoop
Bake & Take Random Pictures of Decorations	Prepare to Thank the Cookie Academy

Cranberry, Orange & Dark Chocolate Chip Cookies (Originally Published on Slashfood)
Makes about 4 dozen.

2 cups all purpose flour*
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup white sugar
1 large egg
zest of one orange (about 2-3 tsp)
1/2 cup dried cranberries
1/2 cup dark chocolate chips

Preheat oven to 350F and line a couple of baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries and chocolate chips.

Drop dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto prepared cookie sheets and bake for 9-12 minutes, until edges are very lightly browned.

Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

*Note: For chewy cookies (which is what I like) reduce the flour by 1/2 cup.

Most of my favorite Holiday memories involve some form of decorating or baking. I’ve always loved Christmas. I was the kid who would beg to put up the tree starting in October. I made Christmas countdowns and scoured the Sears Wish Book making extravagant and detailed lists of the toys and gadgets that I just had to have. But what I really loved was making Christmas cookies. One recipe in particular is a family favorite that will cause the uninitiated snacker’s eyebrows to raise and their brow to furrow. The recipient of this sweet and savory treat will hesitate shyly before taking one from the plate. They’ll wonder aloud as to what these strange looking cookies are and maybe even laugh a little when you tell them that they’re Butterscotch Morsels. But eventually they’ll take that first reluctant bite and be hooked for life.

The perfect combination of sweet and salty with a pleasing crunchy texture, these quick and ridiculously simple cookies are an excellent treat to whip up for an afternoon snack attack, office party, or hostess gift, and are also great to make with kids since there’s no stove involved. Don’t be scared of the Chinese Noodles! I promise that you’re going to love these.

Four Ingredients	Pour and Spoon
Melt in the Microwave	Stir to Combine
A Crunchy Christmas Treat

Butterscotch Morsels

11 ounces Butterscotch Bits
6 1/2 ounces Cocktail Peanuts
5 ounces Chow Mein Noodles
4 Tablespoons Creamy Peanut Butter
Wax paper

Place the peanuts, noodles, and peanut butter into a large bowl.

Melt bits in the microwave for 30 seconds. Stir and repeat 30 second cooking intervals until the bits are melted.

Combine the melted bits with the peanuts, noodles, and peanut butter and stir until everything is coated.

Use an ice cream scoop to shape the cookies and drop them onto the wax paper. Cool until hardened. If using a 1/4 cup scoop you should make approximately 21 cookies.

To keep them from getting too soft store the cookies in the refrigerator.