Recipes by Now We're Cooking!

United States Chef

	Dark Chocolate Pumpkin Bread With Orange Glaze Icing by Now We're Cooking! This recipe makes a moist, delicious chocolately version of traditional pumpkin bread. A tasty orange glaze icing finishes it off nicely. I made my pumpkin pie spice from scratch!	1 vote 2677 views
	Asian Pear Maple Crisp by Now We're Cooking! This is a delightful dessert to make on autumn days. It uses asian pears, which have a wonderful sweetness and texture that is accentuated by the maple, brown sugar and cinnamon crisp mixture.	1 vote 4478 views
	Slow Cooker Dijon Corned Beef by Now We're Cooking! I found this recipe this morning, while searching for a slow cooker corned beef recipe that omits nasty cabbage...bleck! I am going to give this a try; will do best to remember to report back here.	1 vote 8530 views
	Roasted Plum Bacon & Feta Salad by Now We're Cooking! I guess I am definitely in a "new cooking dimension," no longer afraid to try my own combinations - whether they turn out or not. This morning, I was looking for something to do with 3 plums I bought at the store, some smoked bacon and a bit of feta cheese. In my opinion, when it comes to fruits, plums are the un-sung heroes of the…	1 vote 2742 views
	Roasted & Herbed Potato Carrot Shallot Medley by Now We're Cooking! This is my own mash-up (pardon the pun) inspired initially by a recipe from Giada De Laurentis. G's recipe involved parsnips and brussels sprouts, not my combination of potatoes or shallots. However, because I would like to stay with Max a while longer, I know better than to foist either parsnips or brussels sprouts.	1 vote 2978 views
	Blueberry Sour Cream Coffee Cake by Now We're Cooking! This cake is marvelous! However, for my effort, it had more the consistency of bread pudding than a crumbly coffee cake. I think this is/was error on my part, perhaps, but neither my tummy nor Max's seemed to mind terribly much. I would be interested to know how others' turns out, if anyone tries this. Also, for picture taking…	1 vote 1 comment 5765 views
	Lemon Curd by Now We're Cooking! When made correctly, lemon curd - despite its rather unfortunate sounding name - is a creamy smooth explosion of tangy wow-ness for the palate. I tried this recipe for the first time to accompany some pound cake as a nice summery sweet with morning coffee. All I can say is Wow!!! Quick note - as I whisked in the ingredients, as I…	1 vote 2770 views
	Roasted Tomato, Basil & Mozarella Bruschetta by Now We're Cooking! This is a slightly modified recipe from Barefoot Contessa's Roasted Tomatoes recipe, see link. Very, very yummy!	1 vote 3823 views
	Gemelli With Feta Parmesan & Pine Nut Cream by Now We're Cooking! I modified this recipe from one I have in Williams Sonoma's "Best of Kitchen Library" series, the "Italian Favorites" volume for those of you who may have it. It originally called for Gorgonzola, which is not a fave at our house. I added a small amount of meat for flavor, which you can omit. I also added pine nuts. In future…	1 vote 1263 views
	Baked Spaghetti Casserole by Now We're Cooking! This was taken from the Food Network Magazine, January/February 2012 issue, page 53. The total time for this casserole is a little over two hours. It got two thumbs up in our household and tastes really good as leftovers. Serves 8	2 votes 14432 views