Rosemary Cheese w/ Fig Preserves

I made this last year for our Jerusalem dinner and it was sooo yummy. I think it will be a permanent addition to our Christmas menu!

8 oz cream cheese, softened
3 oz goat cheese
1 Tbsp fresh rosemary, chopped finely
2 tsp agave nectar
1 tsp coarsely ground pepper

Mix all ingredients together until smooth, making sure to scrape the sides of the bowl. Spoon mixture into a lightly greased 1 1/2 cup mold or souffle dish lined with plastic wrap. Cover and chill 2 hours.

Invert chilled cheese mixture onto a serving dish and discard plastic wrap. Spoon fig preserves over cheese. Garnish with rosemary sprigs. Serve with crackers, crostini, or pita bread.

Fig Jam

Before we left my uncle's after the fish fry last weekend, he begged us to pick as many figs as we could carry from their very happy fig tree. We were happy to oblige and, while I really didn't think we had picked all that many figs, my mom and I ended up with enough to make 15 1/2 pints of fig jam! (Yes, those two flats of jars in the background are also filled with jam.) We used this recipe from Kraft, but you can also find great recipes on one of my favorite websites that gives information on how to can/freeze/preserve almost anything!

While some people aren't all that crazy about the flavor of figs, I love fig jam because it is so versatile... it's tasty in both sweet and savory dishes! In fact, I'll post my favorite way to use it as soon as I can find the recipe... it's the yummiest cracker spread you've ever tasted - especially if you have access to fresh rosemary!

Martian Cookies

In an attempt to use up a truckload of zucchini that we harvested during the five days that our friends were out of town, I've been trying just about every recipe I can find on Allrecipes that involves squash - and even adding it to some that don't. Some of the results have been better than others... this was one of the winners!

1/2 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick oats
1 cup grated zucchini
1/2 cup chocolate chips

Preheat oven to 350 F. In a large mixing bowl, beat butter until soft. Add sugar and beat until fluffy. Add egg and vanilla and beat well. In a medium bowl, stir together flours, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture until well blended. With a spoon, stir in oats, zucchini, and chocolate chips. Drop by rounded teaspoons about 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes.

The first time I made these, I forgot to add the oats and they were really good that way too!

Banana-Peanut Butter Cookies

I found this recipe on a bag of bananas and was intrigued... I've tried banana cookies before and they were always just kind of bland. These were a pleasant surprise - they really do taste like those sandwiches you ate as a kid ;) And they're even better if you add a few milk chocolate chips.

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup mashed banana
1/3 cup firmly packed light brown sugar
1/4 cup shortening or margarine
1/4 cup peanut butter
1 egg
1 teaspoon vanilla

Preheat oven to 375. Spray baking sheets with non-stick cooking spray or use silicone mat. Combine flour and baking soda in a small bowl. In a medium mixing bowl, beat together banana, brown sugar, shortening, and peanut butter until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture until a dough forms. Use a small cookie scoop to place dough on cookie sheets and flatten slightly using a fork or glass (greased and floured). Bake for about 10 minutes and remove to wire rack to cool completely.

*Note: These cookies are similar to pumpkin cookies in that they taste better when they are completely cool - the flavors are somewhat subtle and become stronger as the cookie cools.

Peanut Butter Pancakes

A lot of pancake recipes claim to cook up light and fluffy... only to fall far short of the mark. This is the first recipe I've found that actually lives up to expectations. And, as an added bonus, they taste marvelous! We're fans of peanut butter on pancakes around here - but that can get kind of messy with the kids, so these were a fabulous find... all the peanut butter taste without the mess! Try them. Tonight.

Deluxe Rice Krispie Treats

As a child, I always loved Rice Krispie Treats... but as an adult, they just began to taste kind of meh... you know, nothing to get too excited about - other than the fact that they are fast and easy to make. Then I found this recipe over on smitten kitchen. Mmmm... this is what rice krispie treats are meant to be when they grow up. I don't think I'll ever be able to make them the old-fashioned way again!

For those of you who might balk at the amount of butter used... I have tried it with just 1/2 stick of butter instead of a whole stick and they are still really good, if not quite as rich. In fact, here are the amounts I usually use - this makes thick treats in a 9x13 pan.

1 stick butter
6 cups mini marshmallows
9 cups rice krispies
1/4 tsp sea salt

You can see that I didn't quite double the recipe, this way, there's just a little extra butter and since it seems like everyone sells mini marshmallows in a 16 oz. bag these days, it just makes more sense to time and a half the recipe.

Sunrise Muffins

This recipe is the result of me trying to find a way to use up some orange marmalade. I ended up combining a couple of different recipes and making a few additions to come up with these - a great power muffin to get you started in the morning!

1 cup all purpose flour
1 cup whole wheat flour
1/3 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 beaten egg
1 1/4 cups buttermilk
1/2 cup packed brown sugar
1/4 cup cooking oil
1 cup shredded carrot
1/2 cup raisins
1/2 cup dried apricot, chopped
1/2 cup orange marmalade

Lightly coat 12 muffin cups with cooking spray. Preheat oven to 400 F.

In a medium bowl, combine the flours, wheat germ, baking powder, baking soda, salt, and cinnamon. Make a well in the flour mixture.

In a small bowl, combine the egg, buttermilk, brown sugar, and oil. Add the egg mixture to the flour mixture all at once. Stir just until moistened (batter should be lumpy). Gently fold raisins, apricots, and carrots into batter.

Spoon one tablespoon batter into each muffin cup. Make a small well in the batter in each cup and place 1/2 teaspoon orange marmalade into each well. Cover marmalade with another tablespoon of batter (should fill muffin cups 3/4 full).

Bake muffins for 20 minutes or until golden brown. Cool in pan for 5 minutes before removing to a wire rack.

I thought these were great, but next time I'll probably add a little ginger to give them some more zing - either 1 teaspoon fresh minced ginger or 1/2 teaspoon ground ginger.