Iranian Cinnamon-Date Omelette

Persian cooks have a lot of fabulous dishes in their repertoire, but if you had to focus on one thing they do particularly well, it's the way they combine sweet with savoury.  If you really want to start your day off right, this omelette for one is the way to go!  This recipe is courtesy Yasmin Khan, and her book The Saffron Tales.

• 4 pitted Medjool dates, halved
• a couple pinches of ground cinnamon
• a good pinch of ground ginger
• 3 Tbsp water
• 2 eggs
• pinch of sea salt
• 2 tsp milk
• 1 Tbsp butter

1.  Place dates, cinnamon, ginger, and water in a small pan.  Stir well, cover, and cook on low for 5 minutes, or until dates have softened.
2.  Meanwhile, crack eggs into a small bowl with sea salt and milk.  Beat until fluffy.
3.  Heat a skillet over low heat, add butter.  When butter has melted and is bubbling, add dates and cook for 2 minutes.  Space the dates out evenly in the pan and pour in the beaten eggs, giving the pan a gentle shake to even out the eggs.
4.  Cook until the omelette is almost set, then fold in half and lightly press closed.  Serve with a dusting of additional cinnamon.

Robyn's notes: this was good, though I'm picky about my eggs and like them very cooked through.  The sugar in the dates, of course, starts to crystallize fairly quickly, so the underside of the omelette in the pan got darker than I wanted it before the top was as set as I like.  Still enjoyable and great for those who like the traditional omelette that's still a bit wet in the center.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Ful Medames

This is originally an Egyptian dish (going way, way back), which has become popular in other countries as well, such as Sudan and Syria.  In those places it would be cooked long and slow, from dried beans instead of canned.  It's often sold as street food, and in some neighborhoods shop owners will all gather together at mid-morning and have a shared meal from one large pot of Ful.  It's pronounced "fool" and has various spellings.  This is a very streamlined version, to work well in a small home kitchen.

• 1 can (14 oz) fava beans (broad beans)
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• juice of 1 lemon
• 1/2 tsp salt
• 1 medium tomato, chopped
• 1 Tbsp olive oil
• fresh parsley

1.  In a medium saucepan, bring beans with their liquid to a boil, reduce heat to low, simmer for 10 minutes.
2.  Meanwhile, in a small bowl, combine garlic, cumin, paprika, lemon juice, and salt.
3.  With a slotted spoon, remove fava beans from their cooking liquid to a mixing bowl.  Partially mash the beans, leaving most intact.  Gently stir in the lemon juice mixture.  If necessary, add some of the cooking liquid to keep the mixture wet, but not soupy.
4.  Transfer to a shallow serving dish, drizzle with olive oil, and top with tomato and parsley.  Serve with flatbread.

Robyn's notes: other traditional accompaniments include lemon wedges, hard-cooked eggs, crumbled feta, and cucumber slices.  I was surprised at how hard it was to find fava beans in my area.  I did eventually get a couple cans at an independent market a few towns away that specializes in "world cuisine".  More urban areas will likely find it less difficult.  They can be purchased online, but I chose not to go that way because I could only buy them by the case.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Marbled Mint Brownies

With a handful of ingredients and one quick trick, a delicious dessert for any romantic occasion, effortlessly!

• 1/4 C butter, cubed
• 1 oz unsweetened chocolate
• 1 egg
• 3/4 tsp vanilla
• 1/2 C sugar
• 1/4 C flour
• 2 Tbsp chocolate chips (optional)
• 2/3 C Andes brand Peppermint Crunch baking chips

1.  In a small saucepan, melt butter and chocolate over low heat, stirring until smooth.  Remove from the heat; cool.
2.  Preheat oven to 350°F.  Beat egg and vanilla into cooled chocolate mixture.  Combine sugar and flour; stir to combine.  Fold in chocolate chips, if using.
3.  Spread into a 8"x4" loaf pan lined with parchment paper.  Bake at 350°F for 25-27 minutes or until a toothpick inserted near the center comes out clean, rotating pan halfway through baking time.
4.  Remove from oven and place on a wire rack to cool.  Immediately sprinkle mint chips over surface of hot brownies, and allow to stand for 5 minutes.  Once chips have melted onto brownies, use a knife or metal spatula to gently swirl together melted mint chips to cover the entire surface of brownies.  Cool 2 hours or until slightly set.  Do not cool in refrigerator.

Robyn's notes: this is a take-off of brownies my mom made when I was growing up.  She used Camp Fire mint patties (Brown & Hailey brand), but it's hard to get those anymore, so I experimented with various mint toppings until I found one that works.  If the Peppermint Crunch chips aren't available, Andes brand Creme de Menthe baking chips work just as well, and if even those can't be found, chopping up some Andes mints will do in a pinch.  If you have heart-shaped cookie cutters that can make a nice presentation for the holiday.  Watch me demonstrate this recipe on youtube!.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Pomegranate-Honey Cornish Game Hens

If you're looking for a special occasion dinner for two (maybe for Valentine's Day?), look no further.  With a roast bird for each of you, this is delicious and filling, with a fancy presentation.  And while it does take some time, it's actually very simple to accomplish.

• 1/4 C sugar
• 3/4 C kosher salt
• 1 gallon water (see notes)
• 2 Cornish game hens (giblets removed if necessary)
• 1 C honey
• 2 Tbsp pomegranate juice
• pomegranate seeds (optional)

1.  In a large zip-top or brining bag, combine sugar, salt, and water.  Stir or agitate to help sugar and salt dissolve.  Add hens, ensuring they are completely covered.  Seal and refrigerate for 2 hours.
2.  Preheat oven to 400°F.  Remove hens from bag and discard brine.  Completely rinse hens, including cavity, in cool water, and pat dry. 
3.  Stir honey and juice together until well combined (see notes).
4.  Tie the legs of each hen together with kitchen twine.  Glaze both sides of hens with approximately 2 Tbsp honey mixture per bird.  Place hens breast side down on an elevated rack in a roasting pan.  Roast at 400°F for 1 hour, re-glazing birds with more honey mixture every 15 minutes and rotating the pan each time.  After the first 30 minutes, flip hens over in the pan. 
5.  After a total of 1 hour of cooking, or when meat thermometer reads 160-165°F, remove birds from pan and allow to rest.  Meanwhile, in a small saucepan, reduce any remaining honey mixture over medium heat for 3-5 minutes. 
6.  Pour reduced sauce over hens and sprinkle with pomegranate seeds if desired. 

Robyn's notes: brining can be skipped if desired, but will help keep roasted birds juicy.  The brining liquid can be all water, all chicken or vegetable broth, or a combination, as long as it totals 1 gallon.  Birds start breast side down so that the juices will move down into the breast and help to keep it from drying out as the darker meat cooks.  Even though the birds cook for 1 hour, it takes a few minutes to do each of the three glazes, rotate the pan, and flip the hens.  With that and resting time, plan to serve about 90 minutes after the birds first go into the oven.  I seeded a pomegranate and used fresh juice, but store-bought juice can be substituted.  The amount of juice added to the honey is by taste.  Start with 2 Tbsp, and if the pomegranate flavour isn't strong enough, add more.  I used a strong local honey that required quite a bit more juice to balance the flavour.  After the sauce is reduced, it will harden very quickly if left in the pan or in a bowl, so pour it over the birds right away and set everything to soak while you enjoy dinner.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Slow-Cooker Gooey Brownie Cake

Ok, so it doesn't look great in a photograph.  But it tastes fabulous! 

• 4 Tbsp butter, melted
• 1/2 C sugar
• 3 Tbsp + 1 1/2 tsp cocoa powder
• 1 Tbsp + 1 1/4 tsp flour
• 1 egg, lightly beaten
• 1/4 tsp vanilla
• dash salt
• 2 Tbsp + 2 tsp chocolate chips

1.  Line insert of 1 1/2 quart slow cooker with foil, then lightly grease foil.
2.  Whisk together melted butter, sugar, cocoa powder, flour, egg, vanilla, and salt in a medium bowl.  Fold in chocolate chips. Scrape batter into prepared insert in even layer.
3.  Cover and cook on LOW for 3.5 hours or HIGH for 2 hours.  Cake should be set around edges and gooey in center.

Robyn's notes: ok, it tasted quite good, but it wasn't the consistency I was hoping for.  I had a hard time getting it to set fully, and the lining seems unnecessary.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Swiss Steak

There are few dishes easier than this one, with prep about 2 minutes before it goes into the slow cooker to be ready for dinner!

• 1 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/4 lb beef top round steak
• 1/2 medium onion, sliced
• 1/3 C chopped celery
• 1 can (8oz) tomato sauce

1.  In a large zip-top bag, combine flour, salt, and pepper.  Cut beef into two portions; add to bag and shake to coat.
2.  Spray slow cooker insert with nonstick spray.  Place onion inside, layer with beef, celery, and tomato sauce.  Cover and cook on LOW for 6-8 hours or until meat is tender.

Robyn's notes: this cooked the meat through nicely and smelled fabulous, but wasn't hugely exciting.  That was partly because I wasn't really in the mood for beef, so I have to be fair and mention it.  I served it over rice.  If desired, giving a quick sear to the meat in a skillet before putting it in the slow cooker would add some depth of flavor.  Watch me demonstrate this recipe and talk a little about slow cookers generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Chicken Noodle Soup

For cold and flu season, for a cold winter day, or just because, this makes a great soup and the noodles cook right in the broth at the end!

• 6 oz boneless skinless chicken
• salt and pepper to taste
• 2 C chicken broth
• 1 clove garlic, minced
• 2 Tbsp diced onion
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1 small bay leaf
• 2 oz spaghetti noodles, broken into thirds
• 1 tsp lemon juice

1.  Season chicken with salt and pepper, place into 1 1/2 qt slow cooker.
2.  Stir in broth, garlic, onion, carrot, celery, and seasonings. Cover and cook on LOW for 6-8 hours.
3.  Remove chicken and shred, using two forks.  Remove and discard bay leaf.
4.  Stir pasta and chicken into slow cooker.  Cover and cook on LOW for an additional 20-30 minutes, or until pasta is tender.
5.  Stir in lemon juice and serve.

Robyn's notes: the seasoning was just a tad strong, so don't overdo it.  I might add a pinch of cayenne next time.  This was very simple and straightforward.  Can use all chicken breast, all thigh, or a combination.  Thigh holds up better in the slow cooker, but I'm partial to breast, so I used both.  Watch me demonstrate this recipe on youtube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Breakfast Bake

I'm someone who enjoys traditional breakfast foods at any time of the day, but if you prefer not to have breakfast for dinner, this makes a great weekend brunch.  Just start it when you first get up, and in a couple hours it'll be ready! 

• 1 C frozen hash brown potatoes
• 1 C shredded cheddar cheese
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 Tbsp milk
• 1/4 tsp salt
• 1/8 tsp pepper

1.  Spray the inside of a 1 1/2 quart slow cooker with cooking spray.  Pour potatoes, cheese, and bacon into slow cooker, stir briefly to combine.
2.  Beat together eggs, milk, salt, and pepper until well mixed.  Pour over mixture in slow cooker, stir briefly to distribute potatoes, cheese, and bacon throughout eggs.
3.  Cover slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until well set.

Robyn's notes: I used Southern-style hash brown potatoes, because it was what I had on hand, but the shredded will also work just as well.  I also used a four-cheese Mexican cheese blend because again it was what I had on hand.  If desired, add chopped green onions when combining potatoes, cheese, and bacon.  I thought this would be only ok, but I actually enjoyed it quite a bit.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cinnamon-Sugar Chayote Pies

A squash usually used in savory preparations, chayote can also shine as a dessert.

• 2 servings pâte brisée or purchased pie dough
• scant 1/4 C brown sugar
• 1 Tbsp flour
• 1/4 tsp cinnamon
• dash salt
• pinch nutmeg
• 1 medium chayote squash

1.  Preheat oven to 425°F.  Roll and cut two circles of crust for the bottom of the pies.  Press into bottom and up sides of two mini pie pans or tart dishes. 
2.  In a small bowl, combine sugar, flour, cinnamon, salt, and nutmeg.  Peel and slice chayote into small pieces, coat pieces with sugar and flour mixture.  Place seasoned chayote pieces into crusts, layering them well above the top level of the pie pan (squash will sink during baking due to water loss).
3.  Cut circles for top crusts or strips if a lattice top is desired.  If using a circular top crust, use a sharp knife to cut slits in several places.  Crimp edges of crusts together with the tines of a fork or with fingers.  Sprinkle top with a small amount of additional sugar. 
4.  Place pans on a baking sheet for easier handling and bake at 425°F for 18-22 minutes.  Allow to cool 5 minutes before serving.

 Robyn's notes: nice as something a little different, but won't replace apple pies for me, mainly because the chayote stays crisper than I prefer.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pâte Brisée

This pie dough can be used for savory or sweet pies, and once prepared can be kept in the refrigerator for 5 days or the freezer for up to 3 months. 

• 1/2 C flour
• 2 Tbsp cold butter
• 1 Tbsp cold shortening
• 1/4 tsp salt
• 2 Tbsp ice cold water, as needed

1.  Place flour, butter, shortening, and salt in a bowl.  Cut the butter and shortening into the flour until it is the size of peas.  Add 4 tsp of water and stir lightly with a fork until it just starts to form moist clumps, adding a bit more water, if necessary.
2.  Divide the dough into two flattened discs and wrap them individually with cling film.  Chill the dough at least 30 minutes before rolling as directed in recipe.

Robyn's notes: this dough worked quite well for me, and I enjoyed the flake and flavour of it.  If it's been frozen, thaw by leaving it in the fridge overnight first.  The recipe makes enough dough for a top and bottom crust for one small pie.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Enchiladas

A very special family recipe!  My late maternal grandpa was in the US Army Air Forces (the predecessor to the US Air Force) during WWII, and the wife of one of his friends in the USAAF had the original recipe.  When she made it, it was meatless, but my grandmother added ground beef, and we've been making it ever since.  I'm so spoiled by these enchiladas--and especially by the sauce--that I don't ever order enchiladas in restaurants, because I know they just won't be as good as the ones I grew up on! 

Sauce

• 3 Tbsp flour
• 1/2 tsp garlic salt
• 3 Tbsp vegetable oil
• 2 Tbsp Gebhart's Eagle Brand* chili powder
• 1 1/2 C water

1.  Combine flour and garlic salt in a small bowl, set aside.  
2.  In a medium saucepan, heat oil over high heat; stir in flour mixture.  Reduce heat to medium or medium-high and cook for 1 minute.  Do not allow flour to brown. 
3.  Remove pan from heat and stir in chili powder; when thoroughly blended, return to heat and immediately stir in water.  Stir until it is a smooth consistency--do not allow chili powder to burn. 
4.  Simmer, stirring occasionally, for 15 minutes. 

Enchiladas

• 1/4 lb ground beef
• 3 green onions, diced
• 2 1/2 C shredded Monterey Jack cheese
• 4 corn tortillas

1.  While sauce simmers, brown ground beef.  Add salt and pepper to taste if preferred.  Preheat oven to 350°F.
2.  Drain fat from meat and allow to cool.  Add onions and two-thirds of cheese and stir thoroughly. 
3.  Warm tortillas (see notes, below).  Divide the meat mixture evenly between the tortillas and roll each one.  Place rolled enchiladas, seam side down, in ungreased baking dish.  Pour sauce over all, and top with remaining cheese.
4.  Bake enchiladas 10-15 minutes at 350°F or until sauce bubbles and cheese melts.  Serve hot. 

Robyn's notes: to warm tortillas, place them between dampened paper towels, then microwave on high for 1 minute.  If a microwave is not available, remove from package and place in a brown paper back.  Sprinkle the outside of bag with water and place in preheated oven for 5 minutes.  Chili powder brand is important in this case.  The enchiladas can be made with another brand, but they really won't taste as good.  Each family member has tried, friends have tried, it's just not worth the substitution.  Gebhardt's is not always available (I can't get it at the markets in my area), but it can be ordered online in reasonably-sized packages, and is usually found at larger stores.  The sauce will make more than needed for four enchiladas, but can't really be reduced any further.  The leftovers are great drizzled over scrambled eggs, or baked chicken.  Watch me demonstrate this recipe, with a special guest, on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Apple Meatloaf

During the holidays, sometimes you might have someone staying with you, so you need an easy dish that will feed an extra person.  This is a quick meatloaf that serves three, instead of our usual two, with a touch of sweetness from the autumn apple. 

• 1 small onion, finely chopped
• 2 tsp butter
• 3/4 C shredded peeled apple
• 1/2 C soft bread crumbs
• 1 egg
• 4 tsp ketchup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• dash ground allspice
• 3/4 lb lean ground beef

1.  Preheat oven to 350°F.  In a small skillet, saute onion in butter until tender. 
2.  In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper, and allspice.  Stir in onion.  Crumble beef over misture and mix well.  Shape into a 6"x5" loaf.
3.  Place in an 8" square baking dish coated with nonstick spray.  Bake, uncovered, at 350°F for 40-45 minutes or until no pink remains and a meat thermometer reads 160°F.

Robyn's notes: I don't normally get very excited about meatloaf.  It's fine, but it tends to feel kind of blah.  This was a pleasant surprise.  The apple lends just the right amount of sweet, as well as keeping the meat moist.  For myself, in future, I'd leave out the onion entirely.  Since I can't eat onion I have to pick it out of the final dish, which is fine, I'm totally used to it, except that the shredded apple and finely chopped sauteed onion look identical in the cooked loaf, so it was very hard to pick out the right things.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Spicy Chicken Tenders

Fast and delicious, these can be doubled and served on skewers as an appetizer when having guests! 

• 1 Tbsp water
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp curry powder
• 1/8 tsp ground turmeric
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp paprika
• 1/2 lb chicken tenderloins

 1.  In a small bowl, combine water and seasonings; brush over both sides of chicken.  Place in a large resealable plastic bag; seal bag and refrigerate 15 minutes.
2.  Place chicken on a broiler pan coated with nonstick cooking spray.  Broil 3-4 inches from the heat for 3 minutes on each side or until juices run clear.

Robyn's notes: spicy for my taste, but I knew it would be.  The red pepper flakes can be adjusted to meet the diners' preferences.  Watch me demonstrate this recipe and talk about broiling--even if you don't have a broiler pan--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Mini Spaghetti Pies

I remember seeing a spaghetti pie recipe in a Pillsbury book when I was a late-teen and thinking pasta for a crust sounded fantastic, but just kind of never got around to making one.  This one is great, and the pies can be frozen before baking if needed. 

• 3 oz cooked angel hair pasta or thin spaghetti 
• 1 egg, beaten
• 1/4 C grated Parmesan cheese
• 1/3 lb bulk pork sausage
• 1/4 C chopped onion
• 1/2 C tomato sauce 
• 1/3 C sour cream
• 1/2 tsp Italian seasoning
• 1/2 C shredded mozzarella cheese

1.  Preheat oven to 350°F.  In a small bowl, combine pasta, egg, and Parmesan cheese.  Press onto the bottom and up sides of two mini pie plates coated with nonstick cooking spray, set aside.
2.  Crumble sausage into a small skillet, add onion.  Cook over medium heat until meat is no longer pink; drain.  Stir in the tomato sauce, sour cream, and Italian seasoning.  Spoon into crusts.
3.  Bake, uncovered, at 350°F for 15-20 minutes, or until heated through.  Sprinkle with mozzarella cheese; bake an additional 2-3 minutes or until cheese is melted.  Serve immediately.

 Robyn's notes: this can also be made in a single 7-inch pie pan (not the standard size, which is 9-inch), or in a shallow 2-cup oven-safe baking dish, or in two custard cups or ramekins.  This was good, but I have to say the crust really was the star for me.  I'd have eaten that practically with no filling!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Maple Baked Apple

A lightning-quick dessert for times when you're on your own and want something with just the right amount of sweet.

• 2 tsp maple syrup
• 1 tsp brown sugar
• 1 tsp chopped walnuts
• 1 tsp raisins, dried cranberries, or dried currants
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 medium tart apple

 1.  In a small bowl, combine first six ingredients.  Core apple and peel the top third.  Place in a small microwave-safe dish.  Fill apple with walnut mixture.  Microwave, uncovered, on high for 3-4 minutes or until apple is tender.  Serve warm.

 Robyn's notes: I used a Jonagold apple--they're good for baking because they hold their shape well.  This was really quite good, except that I can't eat a couple of the ingredients.  Watch me demonstrate this recipe--and how to core an apple without a corer--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Scented Rice in Baked Pumpkin

An easy, filling vegetarian dish that makes the whole kitchen smell like autumn. 

• 1 small pie pumpkin (about 2lbs)
• 1 Tbsp olive oil
• 1 C cooked brown rice
• 1/4 C coarsely chopped pecans, toasted
• 3 dried apricots, chopped
• 2 Tbsp raisins
• 1/4 tsp salt
• 1/4 tsp curry powder
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cardamom (optional)
• 1/8 tsp ground cumin

1.  Preheat oven to 400°F.  Wash pumpkin, cut off top stem section.  Remove seeds and scrape out stringy fibers.  Cut pumpkin in half vertically.  Brush halves with oil.  Place onto an ungreased baking sheet.   Bake at 400°F for 35-40 minutes or until tender.
2.  To hot rice, add pecans, apricots, raisins, salt, curry, cinnamon and cardamom if using.  Stir to combine. 
3.  Sprinkle cumin on inside of pumpkin halves; top with rice mixture. 

Robyn's notes: there's a lot here that I can't have, but it smelled fantastic and I did taste it to get a sense of the dish.  It was good, and really quite easy to prepare, with a lot of hands-off time.  I held the seeds aside to roast them, but was sick and forgot to do it, so they sprouted before I got a chance.  Oops!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Loaded S'mores Dip

I can't remember where on the internet I first heard of s'mores dip, but long after I'd lost the link I decided to reverse-engineer it, with a couple added ingredients. 

• 2/3 C chocolate chips
• 2 Tbsp peanut butter
• 12 large marshmallows, cut in half
• 1 banana, coined, with coins cut in half
• graham crackers

1.  Preheat oven to 450°F.  Divide chocolate chips between two cast-iron mini skillets (5 inches top diameter), covering the bottoms.  Dollop peanut butter over chocolate chips in several places.  Top with marshmallow halves, cut side down.
2.  Bake at 450°F for 7-9 minutes.  Remove from oven, stir briefly, and scatter banana pieces into dip.  Serve with graham crackers for dipping.

Robyn's notes: this is definitely delicious, but very rich.  I've always enjoyed peanut butter with banana, and fluffernutters are popular with a lot of people, so it's kind of a combination of s'mores and those two things.  I think the cool fresh banana adds something to the otherwise thick hot dip.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pumpkin Sloppy Joes

It may have snowed here yesterday, but for most people in the Northern Hemisphere autumn is in full colourful glory!  Time to satisfy all those pumpkin cravings.  But since this calls for canned pumpkin, keep it in your back pocket any time of the year for a little something different.

• 1/2 lb lean ground beef
• 3 Tbsp finely chopped onion
• 1/4 C ketchup
• 2 Tbsp tomato juice
• 1/4 tsp chili powder
• dash ground cloves
• dash ground nutmeg
• dash pepper
• 2/3 C canned pumpkin
• 2 hamburger buns, split

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2.  Add the ketchup, tomato juice, chili powder, and spices, mix well.  Bring to a boil.  Stir in pumpkin.  Reduce heat; cover and simmer for 15-20 minutes or until heated through.  Serve on buns.

Robyn's notes: I actually don't get that excited about pumpkin, but still enjoyed this.  It's satisfying if you feel like having sloppy joes, while being different enough to make it special.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

PB Poire Belle Helene

From the first moment I heard of this recipe I knew I had to make it.  Poached pears with vanilla ice cream in warm chocolate sauce?!  Absolutely, I'm all over that.  But I basically just didn't get around to it, until one day I was playing around in the kitchen and came up with the peanut butter chocolate sauce.  I decided I had to try that with the pears, and here we are!

• 2 pears, halved, peeled, and cored
• 3/4 C water
• 1/4 C vanilla sugar
• 1 C vanilla ice cream
• peanut butter chocolate sauce

1.   In a wide saucepan or deep skillet, bring water and sugar to a boil over high heat.  Reduce heat and simmer for 5 minutes. 
2.  Add pears, cut side down, and raise the heat so that the syrup boils up over the pears (it may be necessary to spoon some syrup over the top of the pears).  Lower heat, cover, and simmer 5-7 minutes.  Turn pears, cover and simmer another 5-7 minutes.  Pears should be tender when pierced.  Remove from heat, cover, and leave to cool. 
3.  Scoop 1/2 C ice cream onto each of two serving dishes.  Place two pear halves alongside each scoop of ice cream, and drizzle with chocolate sauce. 

Robyn's notes: Bosc pears are the best for poaching, as they hold their shape when cooked.  This was really quite good, best with a bit of each element in every bite. 

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently  

Peanut Butter Chocolate Sauce

• 1/3 C chocolate chips
• 2 tsp shortening
• 1 Tbsp creamy peanut butter

1.  Add chocolate chips and shortening to a small microwave-safe bowl, do not stir.  Microwave, at 70% power, for 2 minutes.  Remove from microwave and immediately stir in peanut butter until sauce is smooth.

Robyn's notes: I have made this with milk chocolate a few times but have mostly used semi-sweet.  My microwave is 1540 watts, cooktime and power level may be different for other machines.  This is great over ice cream, cookies, all sorts of things, and licking the bowl is a must!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently