Did you gain the freshman 15 in college? No worries if you didn’t - I gained it for all of us. At least three of us. Maybe four. I really loved everything I found in college and these study treats were a clear reason I gained more weight my freshman year than I even gained pregnant. Even making test batches all week have me desperate to find my will power - especially when I landed on THE recipe.

This is it! Were you a Gamma Phi in the late 1990’s in Seattle? Then you remember these bars. We stood out front of the dining room doors waiting for them to open so we could descend on the platter set out for us. I hadn’t thought of them in years except that a girlfriend’s daughter is going through rush this fall and I started dreaming about all of the things I ate in college. These are at the top of the list.

As you might imagine from a dessert bar from institutional cooking, these are crazy simple. The most time you’ll need is to let them cool before cutting. Most of the process happens on the stove, and then the bits are pushed into a brownie pan. Don’t be shy when you push. These bars sticking together is critical.

I did try to upgrade ingredients. I attempted to replace corn syrup with honey. Nope. I attempted a high quality peanut butter. Also, nope. The key here is inexpensive peanut butter, the creamiest one you can find, and regular old corn syrup.

Study Treats

(a.k.a. No Bake Peanut Butter Bars)

makes 16 squares

1/2 cup corn syrup

1/2 cup brown sugar

1 cup smooth peanut butter

1 cup corn flakes

2 cups Rice Krispies

1 cup milk chocolate chips

2 tablespoons shortening

STEP 1

Line an 8x8 pan with foil and spray with oil. Set aside.

STEP 2

In a saucepan, melt together corn syrup, brown sugar and peanut butter until smooth. Stir regularly and remove from heat as soon as it’s smooth.

STEP 3

Stir in both cereals until completely coated. Press into the bottom of the prepared pan and push down well.

STEP 4

In a microwave proof bowl, melt together the chocolate and shortening. I put it in the microwave for one minute, then stir completely. Then another 30 seconds to make it totally smooth. Pour immediately on the cereal bars and smooth out over the top.

Chill for at least one hour before cutting.

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I don’t know anyone who doesn’t like Thai takeout. Except, of course, picky kids. My own personal picky kids were so annoying about what they would and would not eat. Especially when I will literally eat anything (almost). So I started to find ways around getting my kids to eat things that they may not otherwise eat.

Burgers are the best way to introduce more flavors! Kids can start small and then move into adding more as they realize how delicious everything really is - especially when it’s all together. But start small and put each item on their plate separately.

Thai Chicken Burgers

Serves 4

1.5 lb ground chicken

juice + zest of 1 lime

3 cloves grated garlic

¼ cup panko

2 tbs cilantro

2 tbs grated ginger

salt and pepper

brioche buns

2 carrots shredded

1 cucumber shredded

4 green onions, sliced

¼ cup peanut butter

2 tbs canola oil

1 tbs rice vinegar

1 tbs soy sauce

2 tbs chicken stock

STEP 1

Mix together chicken, lime, garlic, panko, cilantro, ginger and form into patties.

STEP 2

Whisk together peanut butter, canola oil, vinegar, soy sauce, ginger, garlic, and stock in a microwave proof bowl.  Heat in the microwave at one minute increments until peanut butter is soft and the mixture comes together easily.

STEP 3

While peanut sauce cooks, cook patties on the grill or in a grill pan.

STEP 4

Grate the carrot and cucumber into a bowl with sliced scallions.  Toss vegetables in half of the peanut sauce

STEP 5

Place patty on bun.  Top with vegetables.  Add extra peanut sauce as needed.

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Greek flavors are some of my favorite flavors. This burger is all of those flavors - literally ALL OF THEM - crammed into one burger and it is epic.

We have a food truck that comes once a week to our neighborhood - and my favorite one (ok, one of my favorite ones) is the gyro truck. I see on the schedule that he’s coming, and I make sure we preorder so I know we will get our gyro fix. You can ask for extra tzatziki - and I obviously do that - but when you make your own burger versions, you can add as much as you want. You can even dip the burger into the tzatziki for extra sauciness. I for sure make that choice.

I cannot recommend it enough.

I like to make these patties ahead and leave them raw in the fridge. Then right before it’s time to eat, I pop them on the grill. I’m also home during the day, which does create a little more time for me to prep that’s not always available to everyone. So divide the jobs up! One person makes the tzatziki, one person makes the patties, another gets all of the toppings pulled together! It comes together pretty quick when you have (make) everyone help you!

Greek Burger

Serves 4

1.5lb ground chicken

½ cup chopped fresh spinach

½ cup feta cheese

1 tsp dried oregano

salt and pepper

1 cucumber, ½ cucumber grated & ½ sliced

1 cup greek yogurt

juice of ½ lemon

1 clove grated garlic

1 beefsteak tomato, sliced

4 brioche buns

1 cup greek olives

STEP 1

In a large bowl, mix together chicken, spinach, ¼ cup feta, dried oregano. (5 mins)

STEP 2

Form into four patties.

STEP 3

Combine yogurt, grated cucumber, lemon juice and 1 clove of grated garlic.  Let rest. (5 mins)

STEP 4

Cook patties over medium heat 10-15 minutes until done all the way through.  (15 mins)

STEP 5

Serve hot patties on a hamburger bun topped with tzatziki sauce, sliced tomatoes, sliced cucumber, reserved feta, and Kalamata olives. 

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Also called a German Pancake, the Dutch Baby is a family favorite! My mom used to make it all the time when I was a kid and it always seemed so fancy. Then when I got older, I realized she made it all the time because it’s so simple. My mom’s recipe is the best one out there because it’s three ingredients. AND it’s scaleable.

When I was a kid we ate it with a dusting of powdered sugar. My oldest eats it with jam. My middle with whipped cream. And my youngest eats it with Nutella, strawberries and whipped cream. He’s extra. The best part of this super simple Dutch Baby is that you can top it with literally anything. Your favorite fruit, jam, a jammy spread, your call.

So here’s the secret to this: It’s just a 1:1:1 recipe. 1 egg is the equivalent of 1/4 cup which means for each egg, you add 1/4 cup milk and 1/4 cup flour. The recipe listed here is for a 12” skillet. If you go smaller in the skillet, then scale down. We have these tiny little skillets, so I’ll make individual Dutch Babies some mornings!

Gwen’s Classic Dutch Baby

makes one 12” pancake

3 eggs

3/4 cup milk

3/4 cup flour

1 teaspoon vanilla

2 tablespoons butter

STEP 1

Preheat oven to 425 degrees.

In a blender, whiz the eggs until they are light and fluffy.

STEP 2

Slowly add the milk until incorporated. Then, with the blender going, slowly add the flour. Blend on high for two minutes until incorporated and there are no lumps. Do not over beat! Quickly stir in the vanilla.

STEP 3

Place a 12” skillet in the oven with the butter in it. Let the butter melt completely. Swirl it around and then pour in the freshly blended batter.

STEP 4

Bake 12-15 minutes until the pancake has fluffed up on the edges and is golden brown.

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Shop for supplies

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When I was growing up, this was a staple at every family gathering. Aunt Carolann always made this salad. And if she didn’t, then my mom did. It was by far the best part of a potluck buffet - and because we knew either Aunt Carolann or mom made it, then we knew it was a safe option. You never really know what’s at a potluck…

As an adult, I realized why this was at every potluck - it’s actually the easiest thing ever to make. And usually we have the ingredients in the pantry. Keep a bottle of Kalamata olives, regular pimento olives and capers in the pantry and you are ready to mix this up anytime. It has served me well when someone says at the last minute, “hey, I need to take something to school/work/party tomorrow!” Boom. Pasta Salad.

You can really use anything pickled or marinated in this salad. It’s not rocket science. The secret is to toss the hot pasta with the salad dressing. It immediately soaks it up and makes the noodles taste ‘marinated’ too. Which is critical; nothing is grosser than plain noodles in a salad.

Aunt Carolann’s Olive Bar Pasta Salad

1/2 pound dried pasta (small twisty shapes are best)

1/2 cup Italian salad dressing

1/2 cup chopped celery

1/2 cup chopped bell pepper

2 green onions, chopped

1/2 cup chopped salami

1 1/2 cup chopped olive bar bits (olives, marinated artichoke hearts, marinated garlic cloves, pickled mushrooms, marinated tomatoes, etc.)

STEP 1

Cook the pasta to package directions. Drain and immediately toss with the salad dressing. Let cool with the lid off the pan.

STEP 2

Chop all of the bits and toss them into the pasta. Let rest in the fridge for at least an hour - ideally 4-6 hours.

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another oLIve Bar FAvorite

Baking a split fryer chicken in a medley of olive bar favorites makes a fabulous dinner!

Click here for the recipe

I’m obsessed with the olive bar at the grocery store. I almost always get a container, whether we need it at home or not. We used to do a snack dinner once a week and the olive bar was the main star. Now that my teenagers are eating way more than ever before, we can’t just do a snack dinner. The kids would end up eating an entire second dinner after snack dinner.

It’s still my favorite dinner so I’m finding new ways to integrate olive bar into as many meals as possible. This is my latest favorite. You cannot beat this Olive Bar Chicken! I’m obsessed for a few reasons:

• Olive Bar is the best part of grocery shopping

• A split fryer is a cheap and easy way to feed your teenagers

• You can’t over bake the chicken when the bone is in

• Swap out what ever is your favorite on the olive bar! Some people love those marinated mushrooms and that would be perfect here too.

One of the secrets to making this dish is to use something heavy to bake it in. I love my Le Creuset because it’s thick and holds the heat nicely. You can also use a cast iron pan with a well fitting lid or lots of aluminum foil.

Olive Bar Baked Chicken

serves 4

1 split fryer chicken (that’s all the pieces, but cut into parts)

2 tablespoons olive oil

1 yellow onion, chopped

1 cup marinated artichoke hearts

1/2 cup sun-dried tomatoes in oil

1 cup kalamata olives (pitted)

1/4 cup olive tapenade

1 cup chicken stock

salt & pepper

STEP 1

Preheat oven to 400 degrees.

In the bottom of a large dutch oven, brown the chicken in the olive oil.

STEP 2

Turn off the heat and pour in the onion and all of the olive bar bits. Pour in the chicken stock and cover.

STEP 3

Pop the pan into the oven and bake 25-40 minutes until the chicken is done. Test it with a meat thermometer. How long it takes depends on how thick your chicken pieces are. Serve with bread and pasta!

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Classic Negroni

A classic Negroni is the perfect cocktail to go with this Italian flavored dinner!

Click here

We were just in Palm Springs and went to a restaurant where I totally doubted the cocktails. Then we started talking to the bartender (always talk to the bartender!) and realized he was legit. It was not entirely the vibe of the place so I was so excited to have him tell us that he made everything from scratch and none of the cocktails were out of a jug.

There were drinks on the menu that I thought sounded great, but I can’t do almonds so I asked for a recommendation. Life lesson: If the bartender is legit, then ask what they recommend! Give them one or two drinks that sound good to you and they will usually make you something amazing. This bartender recommended what he called a ‘brunch punch.’

The Brunch Punch was so good! And it was rum based - unexpected. And pink - unexpected. But it was not overly fruity - expected because this was a good bartender. So we grilled him on how he made it. Three rums, one spiced (!), two juices and grenadine. Of the three rums, one of them was a spiced rum. I usually hate spiced rum. It’s gross. But in this, surprisingly good. I found a place for spiced rum to thrive. The other rums were basic so I swapped them out for a good rum that I adore - the Blackwell dark rum is so perfect. And it’s bold so it stands up to the juice.

This feels a lot like Mr. Hedin’s Boat Drinks, but with a more brunch feel that’s more appropriate for 10am. And aren’t we all looking for something that seems more reasonable for brunch that isn’t just champagne?

*Also, just realized I’ve never posted Mr. Hedin’s Boat Drinks so get excited. That’s now coming soon!

Brunch Punch

makes four drinks (a small pitcher full)

6 ounces orange juice

6 ounces pineapple juice

3 ounces spiced rum

3 ounces Blackwell rum

1 ounce dark rum

2 tablespoons grenadine

maraschino cherries

In a pitcher, combine all ingredients - except the cherries - and stir to combine. When you’re ready to serve the drinks, pour 1/2 cup of the drink into a cocktail shaker and shake well. Pour the drink and the ice into a cocktail glass and garnish with a cherry. These are strong drinks so be careful!

Alternatively, you can make each drink on its own - when you do, float the dark rum on top instead of mixing it into the drink. It’s delicious!

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Any Fruit Muffins

The perfect brunch appetizer - Any Fruit Muffins! They are so simple to make, they can bake while you shake up the cocktail.

Click here for the recipe

I bought a bag of broccoli slaw on a whim one day. I don’t normally buy the pre shredded or precut items, but time is at a minimum these days and those precut bags looked really inviting. Originally I planned on just tossing it with a slaw style dressing and calling it a day. But then I looked through the fridge and started brainstorming what else could be done to make it more interesting.

Since broccoli is Italian and I had purchased Italian sausages…. it only seemed natural to pair it all with Italian flavors. I grabbed oregano and basil from the herb garden and added some roasted tomatoes. A little vinegar, olive oil and salt & pepper and it was a surprisingly delicious

So I made it again. And again. And again. And then I thought you might like it too! It’s the perfect side dish for Memorial Day weekend. It holds for a few hours and it’s actually better if you let it sit for 1/2 hour so the broccoli bits soften.

We’re heading up to the beach this weekend and I will for sure be making this happen. Let me know if you make it too!

Broccoli & Roasted Tomato Slaw

1 bag broccoli slaw

1 pint cherry tomatoes

2-4 tablespoons fresh basil, chopped (a small handful)

2-4 tablespoons fresh oregano, chopped (a small handful)

1/4 cup olive oil

2 tablespoons red wine vinegar

salt & pepper

STEP 1

Preheat oven to 400 degrees. Pour out the tomatoes on a baking sheet and toss with 2 tablespoons olive oil and salt. Roast for about 10 minutes until the tomatoes pop.

STEP 2

Let the tomatoes cool slightly then pour over the broccoli slaw. Add vinegar and fresh herbs. Toss gently until coated in the oil. If it seems dry, add more olive oil. Season with salt & pepper.

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All Amercian Burger

The perfect burger to go with your new favorite side dish!.

Click here

HALIBUT! Here in the Pacific Northwest, we get so excited for halibut season. We wait for this to happen. It comes in fresh from Alaska and is fished locally by friends in the San Juans. It’s unbeatable. And when it’s super fresh, it does not need a lot of seasoning to make it amazing. It actually only needs gentle cooking.

My best advice for cooking fish, is to be vigilant when it’s in the oven. Don’t let it over cook. Halibut is great for this because it’s so thick - and the butter on top helps to keep some moisture in - but if it goes over cooked, it gets dry and weird. You’re better off to pull it a little early then let it rest until it’s done. Remember, you can always pop it back into the oven, but you can’t fix overcooked fish!

This is also an easy dinner for any fish you have at the market. A thick piece of salmon is amazing in this situation!

Sheet Pan Halibut

with roasted vegetables

Serves 4

2 lb halibut

1 lb small white potatoes, cut in half

2 tbs olive oil

1 shallot, chopped

2 cloves garlic

2 lemon, 1 juiced and zested and one sliced.

1 bunch asparagus

4 tbs butter, room temperature

salt and pepper

STEP 1

Preheat oven to 450 degrees.  Toss potatoes in olive oil and pop into the oven.  Bake until roasted, about 15 minutes.

STEP 2

Pull potatoes out of the oven and make room in the center for fish.  Arrange fish, asparagus, and shallot on a baking sheet with the potatoes.  Top with lemon juice and zest and season with salt and pepper.  Top fish with butter and slices of lemon.

STEP 3

Place in oven and bake another 15 minutes. 

STEP 4

Remove from the oven and tent the pan with foil.  Let rest 5 minutes then serve on a big platter.

Pull it off

1.     Toss the potatoes in oil and get them into the oven.

2.     Slice the shallots and trim the asparagus.

3.     Pull the pan from the oven and arrange fish and vegetables.

4.     Pop the pan back into the oven.

5.     Set the table.

6.     Serve with white wine.

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These cookies became my favorite and almost surpassed traditional chocolate chip cookies in my house.  I made these last week and the kids went crazy. That’s when I realized I’d never posted them here! I’ve been making them for 100 years and I can’t believe I haven’t shared them with you yet. These are really good. Like really.

The trick is to use the best quality cocoa powder you can find.  Cheap ones often leave a chalky flavor to the finished product.  The good stuff creates a smooth chocolate flavor that permeates the cookie entirely.  I also discovered in my testing of these cookies that the critical step is to blend the cocoa with the butter and sugars. Cocoa powder is a dehydrated product - I discovered that if I “rehydrate” it with the butter, it cooks up to a gooey texture. Most recipes include cocoa powder with the dry ingredients, but then it doesn’t have time to rehydrate and it turns to a dry flaky consistency.

Double Chocolate Cookies

Makes about 2 dozen

1 cup room temperature butter

1 cup sugar

1 cup brown sugar

1 cup Dutch Process cocoa powder

2 eggs

½ teaspoon vanilla

2 cups flour

2 teaspoons baking soda

¼ teaspoon salt

12 ounces semi-sweet chocolate chips

STEP 1

Preheat oven to 350. In the bowl of a stand mixer cream butter and both sugars until pale and fluffy.  Add cocoa and incorporate on low speed.  Increase to high speed and beat until mixture lightens in color. 

STEP 2

Beat in vanilla then eggs, one at a time, incorporating completely after each egg is added. 

STEP 3

In a separate bowl, combine flour, soda and salt.  Add dry ingredients to the cocoa mixture slowly and mix until just combined.  Stir in chocolate chips. 

STEP 4

Drop one inch balls of dough on a cookie sheet using a small ice cream scoop.  Place cookie sheet in hot oven and cook 10-12 minutes until cookies are no longer shiny on top.  Let cool on cookie sheet 10 more minutes.  Transfer to wire rack and allow to cool completely. 

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Classic Chocolate Chip Cookies

Do you prefer the classic? Here’s my chocolate chip cookie that is literally the perfect chocolate chip cookie!