Diane Phillips

Makes 24 two-inch squares

You can serve these cold, or at room temperature but store them in the refrigerator if you have any leftovers. 

Crust

3 cups all-purpose flour

¾ teaspoon baking powder

1 teaspoon salt

1 cup firmly packed light or dark brown sugar (see note)

1 1/8 cup (two sticks and 2 tablespoons) unsalted butter, cold, cut into small pieces

1 ½ cup chopped pecans

Make it Now

1.         Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray. 

2.         In the bowl of a food processor or electric mixer fitted with the paddle attachment, combine the dry ingredients, and drop the butter cubes onto the dry ingredients.  Blend on low speed or pulse on and off in the food processor till the mixture comes together.  Stir in the pecans. 

3.         Press 2 ½ cups of the mixture into the prepared baking dish, set the remaining crust aside and bake for 20 minutes until golden brown.  Remove from the oven, allow to cool. 

Filling

2 cups pumpkin puree

1 cup light or dark brown sugar

2 large eggs

Two 8-ounce packages of cream cheese, softened

1 teaspoon pumpkin pie spice

2 tablespoons maple syrup

1.         In the bowl of an electric mixer or in a food processor, beat all the ingredients together until they are smooth.  Pour over the cooled crust, and sprinkle with the reserved streusel.  Cover and freeze for up to 6 weeks. Defrost completely before continuing.

Bake it Later

1. Preheat the oven to 350 degrees, and bake the cheesecake bars for 40 to 45 minutes, until the filling is set.  Remove from the oven and cut the square immediately with a sharp knife, wiping the knife with each cut.  Serve the squares warm or at room temperature. Refrigerate any leftovers. 

NOTE on Brown Sugar:  The darker the sugar the more caramel/molasses flavor you will have, so it’s really up to you which type you use.  Either worked fine in testing. 

Layered Vegetable Salad with Creamy Dill and Chive Dressing

1 cup mayonnaise (low fat OK)

1/2 cup milk (Low Fat OK)

1/2 teaspoon lemon pepper

2 tablespoons dillweed

1/4 cup chopped fresh chives

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic salt

1. In a small bowl, combine the dressing ingredients and stir to blend. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week.

4 cups chopped salad greens (one 10-ounce bag)

1 large red bell pepper, seeded and cut into 1/2-inch-thick rings

4 hard-boiled eggs, peeled and sliced

4 slices red onion, 1/2 inch thick, separated into rings

1 cup chopped celery

4 carrots, coarsely grated

One 6-ounce jar marinated artichoke hearts, drained and quartered

One 4.5-ounce can julienne beets, drained and patted dry, or 2 cups cherry tomatoes

3/4 cup freshly grated Parmesan cheese

2 cups garlic croutons, homemade or store bought

1.         To assemble the salad, in a large salad bowl, layer the lettuce, red pepper, eggs, red onion, celery, carrots, artichoke hearts, and beets.  Spread the dressing over the top of the salad, sealing it, and then sprinkle with the cheese.   Do-Ahead: At this point, cover and refrigerate for at least 4 hours or overnight.

2. When ready to serve, toss with the croutons. 

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1/2 cup finely chopped red onion

1/2 cup oil-packed sun-dried tomatoes, drained and cut into matchsticks

1/4 cup chopped fresh basil

3/4 pound medium-size shrimp, cooked in boiling water just until pink, drained, and peeled

1 pound orzo pasta, cooked in boiling salted water until al dente and drained

1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh Italian parsley

1. In a small skillet, heat the oil over medium heat, and then add the garlic, onion, tomatoes, and basil and cook, stirring, for 2 minutes.  Remove from the heat, add the shrimp, tossing to coat it with the oil, and allow to cool to room temperature. 
2. Put the orzo in a large salad bowl, add the shrimp mixture, and toss to coat the pasta. Add the vinegar, salt, pepper, and parsley, stirring to blend.  Taste for salt and pepper. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days.] 
3. Remove the salad from the refrigerator 30 minutes before serving.

6 pounds Yukon Gold or red potatoes

6 scallions (white and tender green parts), finely chopped

1/4 cup chopped fresh Italian parsley

1/4 cup packed fresh basil leaves, thinly sliced

3 cloves garlic, cut in half

1 cup extra virgin olive oil

1/3 cup red wine vinegar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes.  Drain, let cool a bit, and refrigerate until cold. 
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the scallions, 2 tablespoons of the parsley, all but 1 tablespoon of the basil, and the garlic and toss gently to combine.
3. In a medium-size bowl, whisk together the oil, vinegar, salt, and pepper until blended.  Pour half over the potatoes and stir gently to mix. Do-Ahead: At this point, you can cover and refrigerate the salad and remaining dressing up to 24 hours or leave at room temperature up to 4 hours.
4. One hour before serving, toss the salad with additional dressing, remove the garlic cloves, and garnish with the remaining 2 tablespoons parsley and 1 tablespoon basil. 

If you can find blood oranges, they provide a beautiful contrast in the salad as well.

12 navel oranges (6 pink and 6 regular if possible)

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 teaspoons dried oregano

1. Cut the ends off the oranges, then stand them on a cut end and, using a sharp knife, cut away the skin from the top to the bottom, totally removing the peel and white pith.  Slice them 1/2 inch thick and arrange on a serving platter. Do-Ahead: At this point, you can cover and refrigerate overnight.]
2. In a small bowl, whisk together the oil, vinegar, and oregano until thickened. Pour over the oranges   Do-Ahead: At this point, marinate for at least 2 hours and up to 6 hours at room temperature. 

Dilly Red Potato Salad         

Serves 10 to 12

. 

6 pounds medium-size red, Yukon Gold, new white, or fingerling potatoes

6 ribs celery, finely chopped

8 scallions (white and tender green parts), finely chopped

3 tablespoons distilled white vinegar

3 tablespoons olive oil

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 cups mayonnaise

1/2 cup sour cream

1/4 cup milk

Finely grated zest of 1 lemon

1/4 to 1/3 cup finely chopped fresh dill, to your taste

1 teaspoon sweet paprika

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain the potatoes, let cool a bit, and refrigerate until cold. 
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl.  Add the celery and scallions, sprinkle with the vinegar, oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and toss to coat the potatoes.  [Do-Ahead: At this point, you can cover and refrigerate overnight.]
3. In a medium-size bowl, whisk together the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, the mayonnaise, sour cream, milk, lemon zest, dill, and 1/2 teaspoon of the paprika.
4. Toss the potatoes with half the dressing, stirring gently to coat. [Do-Ahead: At this point, cover and refrigerate for 4 to 12 hours before serving.]
5. Thirty minutes before serving, toss the salad again, adding more dressing if needed.  Sprinkle with the remaining 1/2 teaspoon of paprika and serve. 

Serves 12

6 pounds red potatoes

6 ribs celery, finely chopped

1/2 cup finely chopped red onion, or 6 scallions (white and tender green parts), finely chopped

1/2 cup chopped sweet pickles

6 hard-boiled eggs, peeled and sliced

1/4 cup finely chopped fresh Italian parsley

1/2 cup finely chopped European cucumber

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

2 cups mayonnaise

1 tablespoon prepared yellow mustard

1 tablespoon sweet pickle juice

1 to 2 tablespoons milk, as needed, to thin the dressing

1 teaspoon sweet paprika

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes.  Drain, let cool a bit, and refrigerate until cold. 
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery, onion, pickles, about 2/3 of the eggs, the parsley, and cucumber.  Sprinkle with the oil, lemon juice, salt, and pepper and toss to blend. [Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.]
3. In a medium-size bowl, combine the mayonnaise, mustard, pickle juice, and milk, whisking to blend until smooth.  Pour half the dressing over the potatoes and stir gently to coat. [Do-Ahead: At this point, cover and refrigerate the salad, the remaining dressing, and eggs for at least 4 hours or overnight.] 
4. One hour before serving, taste the salad and add additional dressing, tossing gently to coat.  Cover the top of the salad with the remaining sliced eggs, sprinkle with the paprika, and refrigerate until just before serving.  

Serves 10 to 12

6 pounds new potatoes of your choice

6 ribs celery, finely chopped

1/2 cup finely chopped shallots

1/4 cup olive oil

2 tablespoons distilled white vinegar

1 1/2 cups mayonnaise

1/2 cup oil-packed sun-dried tomatoes, drained, reserving 2 tablespoons of the oil, and cut into matchsticks

1 clove garlic, minced

1 teaspoon freshly ground black pepper

1/4 cup packed fresh basil leaves, finely chopped

2 tablespoons finely chopped fresh Italian parsley

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes.  Drain, let cool a bit, and refrigerate until cold. 
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery and shallots, sprinkle with the olive oil and vinegar, and toss gently to combine. [Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.]
3. In a medium-size bowl, whisk together the mayonnaise, sun-dried tomatoes, tomato oil, pepper, garlic, pepper, basil, and parsley until combined. Pour half the dressing over the potatoes and toss to coat. [Do-Ahead: At this point, you can cover and refrigerate the salad and the remaining dressing for up to 2 days.] 
4. One hour before serving, remove the salad from the refrigerator and toss with additional dressing. Refrigerate until ready to serve. 
5. Diva Variation
6. Quick Pesto Potato Salad: Combine 2 cups of mayonnaise with 1 cup of basil pesto, homemade or store-bought..  Put the cooked, cooled, and cut-up potatoes in a large bowl, add 1 cup of chopped celery and 1/2 cup of chopped shallots and toss with half the dressing. Refrigerate overnight, then toss again with additional dressing and garnish with pine nuts. 

Baked Potato Salad              

Serves 10

6 pounds medium-size red, Yukon Gold, new white, or fingerling potatoes

3 tablespoons olive oil

2 tablespoons white wine vinegar

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

2 cups sour cream

2 tablespoon Dijon mustard

8 scallions (white and tender green parts), finely chopped

12 strips bacon, cooked until crisp, drained on paper towels, and crumbled

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain, let cool a bit, and refrigerate until cold. 
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Toss with the oil, vinegar, salt, and pepper. [Do-Ahead: At this point, you can cover and refrigerate for up to 12 hours.]
3. In a small bowl, whisk together the sour cream and Dijon. Stir half the dressing into the potatoes, sprinkle with the scallions, and stir gently to blend. [Do-Ahead: At this point, cover the potatoes and the remaining dressing and refrigerate for at least 4 hours and up to 12 hours.] 
4. One hour before serving, remove the salad from the refrigerator, taste, and add more dressing, tossing gently. Add the bacon and toss again. Refrigerate until serving time. 

Lime Curd

Makes about 3 ½ cups

1 cup sugar

6 large eggs

1/2 to 2/3 cup fresh lime juice (or lemon juice or orange juice)

1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a heavy bottom saucepan, over medium heat, whisk together the sugar, eggs and lime juice. 
2. Continue to whisk until the mixture becomes thickened and bubbles just begin to break the surface of the mixture.  (It should be the consistency of pudding) 
3. Add the butter, whisking in a bit at a time, until incorporated.  Remove from the heat and transfer to a glass bowl, cool completely, pressing plastic wrap directly on the surface of the curd to prevent a skin from forming.  Refrigerate for up to 1 week or freeze for 2 months. 

Note:  equal parts stiffly whipped cream whisked with lime, lemon or orange curd makes a delicious filling for cakes, pies, or topping for shortcake.  The leftover crème/curd can be frozen for up to 2 months, or pour into a graham cracker crust and freeze for up to 2 months and serve as dessert at another time.

Lemon Poppy Seed Shortcakes (can also be muffins, or cupcakes)

Makes 12 shortcakes, or cupcakes

2/3 cup butter, softened

1 1/3 cup sugar

2 eggs

2 teaspoons lemon extract

Grated zest of ½ lemon

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon poppy seeds

1.                  Preheat the oven to 350 degrees and coat the inside of shortcake or cupcake tins with non-stick cooking spray. 

2.                  In the bowl of an electric mixer or low speed, cream together the butter and sugar, until fluffy.  Add the eggs, extract and zest beating on medium speed until well combined. 

3.                  Add the flour, baking powder and salt alternately with the milk, until the mixture begins to become smooth.  Add the poppy seeds and beat another minute.  Pour 1/3 cup of the batter into each prepared tin, bake for 18 to 22 minutes, until a skewer inserted into the center of each cake comes out clean.  Remove from the oven, allow to cool for ten minutes, and then remove from the tins.  Store at room temperature for 24 hours, or freeze for up to 6 weeks. 

Note:  To change the shortcakes, you can omit the poppy seeds and lemon zest, and substitute 2 teaspoons vanilla extract or vanilla paste.  OR, you can substitute orange zest for the lemon zest and 2 teaspoon orange extract for the lemon zest and extract.  (Lime zest is pretty overpowering, so I’m no recommending for the shortcakes)