Category: Try This At Home

Welcome to eating season! I’m embracing it wholeheartedly with this cookie recipe. Who doesn’t want to bake cookies with cold weather and dark afternoons? There’s nothing like some freshly baked cookies to make the evening brighter.

Although I am a fan of traditional sugar cookies, where you roll out the dough and cut out shapes, I also have a fondness for this version. These cookies are incredibly tender and are best topped with a buttercream frosting. Consider them really short cupcakes.

Not only do these provide a moist and delicious cookie, but they also require less time and effort. There is no floured counter to prepare (or clean afterward), and you don’t have to worry about how thick or thin each cookie is. Just grab a small scoopful of dough, roll for a moment, and the cookie is formed.
Of course, you still can decorate these cookies to your heart’s content. Get the eating season going with a batch of freshly baked cookies!

Soft sugar cookies
Makes 36

Cookie dough
½ cup unsalted butter, softened
1 cup granulated sugar
2 eggs
½ cup plain Greek yogurt
2 teaspoons vanilla
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 cups all-purpose flour
Frosting
½ cup unsalted butter, softened
2 to 3 cups powdered sugar
½ teaspoon vanilla
1 to 2 Tablespoons milk
food coloring, if desired

Make the cookies
Preheat the oven to 350 degrees.
Combine butter and sugar in the bowl of a stand mixer or a large mixing bowl.
Beat for 2 minutes on low speed using paddle attachment or hand mixer.
Add eggs, one at a time, and mix until combined.
Add yogurt and vanilla, mixing until incorporated.
Add baking powder, soda, salt and flour. Mix on low.
Form dough into a ball the size of a walnut.
Place on a baking sheet, leaving 2 inches between cookies.
Flatten balls of dough slightly.
Bake for 12 minutes. (They will not be golden.)
Cool completely.

Make the frosting
Combine butter, 2 cups powdered sugar, and vanilla; mix well.
Add milk, as needed, 1 teaspoon at a time.
More sugar can be added if you prefer a sweeter frosting.
Frost cookies, as desired.

Featured Photo: Soft sugar cookies. Photo courtesy of Michele Pesula Kuegler.

Applesauce is one of my favorite easily made dishes. On a weekend afternoon, the smell of simmering apples adds warmth to a chilly day.

This is a simple recipe, which gives you the ability to adjust it to your palate. The most important decision is the type of apple you will use. You can lean into a tarter version with Granny Smiths or you can go with a sweeter flavor by using Honeycrisps. Almost anything in between can work as well. The second most important decision is the amount of sugar. I prefer just a hint of sweetness, which is why I tend to use a slightly tart apple such as a McIntosh and add only two tablespoons of sugar. You definitely can change the amount of sugar. However, do it in small increments! Finally, the amount of cinnamon is personal. A great option is to serve the applesauce plain with a shaker of cinnamon nearby. Individually seasoned applesauce for all!

With Thanksgiving only a week away, this is a great recipe to keep handy. When you’re eating all the heavier leftovers (stuffing, veggie casseroles, and mashed potatoes — I see you) a side of applesauce could be the perfect choice.

Homemade applesauce
Makes 4

2 pounds apples (approximately 4 large)
1 Tablespoon lemon juice
1/2 cup water
2 Tablespoons granulated sugar
Cinnamon

Peel and core apples.
Cut apples into small cubes.
Combine apples, lemon juice, and water in a medium pot, and bring to a boil over high heat.
Reduce heat to low, and simmer for 25 minutes stirring occasionally.
Remove from heat, and mash apples with a potato masher.
(If you prefer smoother applesauce, you can use an immersion blender.)
Add sugar, stirring to combine.
Season with cinnamon as desired.
Serve warm, or allow to cool before storing in a covered container.

Featured Photo: Homemade applesauce. Photo by Michele Pesula Kuegler.

It is almost “eating season”, which is what I call the time between Thanksgiving and New Year’s. It seems that every weekend, as well as a good number of weekdays, is filled with food-centric events. While it’s fun to indulge, I also try to keep things healthy. All that being said, I still crave a sweet treat. That’s where these parfaits become the answer.

These apple parfaits are really healthy and incredibly easy to make. Even better, they can help use all the apples you have left from your orchard trip earlier this fall. Any apple will work; base your recipe on the variety you prefer or whatever you have on hand. I used brown sugar in this recipe to add a caramel note, but if you’re in a pinch, granulated sugar will work. Vanilla yogurt is key to this recipe, as it adds sweetness without overpowering the apples. Greek vanilla yogurt is my preferred option, as it makes for a richer parfait. You can substitute regular vanilla yogurt, if needed.

The most difficult decision for this recipe is what container you use. I served mine in brandy snifters, but there are so many options. Half-pint canning jars, martini glasses or wine glasses could be used. If at all possible, use a clear dish so you can see the layers.

Now you have a beautiful, healthy way to quench those dessert cravings!

Apple parfait
Makes 4

3 medium-sized apples peeled, cored and diced
1½ tablespoons brown sugar
1 teaspoon cinnamon
2⅔ cups vanilla Greek yogurt

Heat a nonstick skillet over medium heat.
Add apples, and sauté for 1 minute.
Add sugar and cinnamon, and sauté for an additional minute.
Transfer apples to a plate to cool, about 10 minutes.
Place ⅓ cup yogurt in the bottom of each individual serving container.
Place ⅛ of cooked apples in each glass.
Add ⅓ cup yogurt to each glass.
Top with remaining apples.

Featured Photo: Apple parfait. Photo by Michele Pesula Kuegler.

It’s the week after Halloween, and you may be wondering why you would need a dessert recipe. Think of it as a way of reducing the amount of candy floating around your home. Alternatively, this recipe could go into your holiday planning file.

This recipe was created with caramel-filled chocolate candies, but you definitely could make a substitution. Peanut butter-filled candies, Hershey’s kisses, or other small chocolate candies could be used as the filling for this recipe. Take a peek in your candy stash, and see what you could use.

These cookies store well. I have made batches that were shipped cross country and weren’t eaten until a week after baking and were still as delicious as the day they were made. So, as you start to think about your holiday baking, these could be a perfect choice. Make them in advance of gatherings or cookie exchanges, and know that you will have cookies ready when you need them!

Note: I have always used muffin tin liners when making these. Greasing the pan will work, but it is definitely a distant second choice for me.

Caramel stuffed chocolate chip cookies
Makes 48

1 cup unsalted butter, softened
¾ cup light brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2¾ cups all-purpose flour
1 cup mini chocolate chips
48 chocolate-covered caramels, unwrapped

In the bowl of a stand mixer or in a large mixing bowl, combine butter and sugars.
Beat on medium speed for 3 minutes.
Add eggs, one at a time, beating until incorporated.
Stir in vanilla.
Add salt, baking powder and flour, mixing until blended.
Add chocolate chips, stirring until combined.
Cover dough with plastic wrap and refrigerate for 2 hours.
After 2 hours, preheat oven to 350 degrees.
Line a mini muffin pan with liners, or grease each cup.
Place a heaping teaspoon of dough into each cup.
Bake for 10 minutes or until golden.
Place tray on wire rack and push one caramel candy into each cookie.
Cool for 5 minutes, then transfer cookies from muffin pan to cooling rack.
Store in a resealable container once fully cooled.

Featured Photo: Caramel-stuffed chocolate chip cookies. Photo by Michele Pesula Kuegler.

With frost warnings in our forecasts, it is the time of year for slow-cooked meals. Simmering on the stove or in a slow cooker or instant pot, this meal shows that comfort foods can be vegetarian.

This chili is 100 percent vegetarian, which is why I included butternut in the name. This is not a recipe where you might be able to hide that it is vegetarian. However, it also is a terrific recipe to show how hearty and delicious a vegetable-based dish can be.

There are many options for accoutrements and side dishes to make this chili even more appealing. You can top it with shredded cheddar cheese, sour cream, scallions, chives, diced onions or jalapeno rings. If you’re looking for something carby to pair with it, you can’t go wrong with a fresh batch of cornbread or biscuits. Of course, a loaf of store-bought Italian bread would work well also.

As for the ingredients in this recipe, they are all pretty straightforward. All of the vegetables in the recipe are fresh. Don’t try substituting with frozen butternut squash; it will be much too soft for this dish. The spice level on this chili is pretty tame. If you prefer a spicier chili, you can add some diced jalapeno or hot sauce.

Put that cold weather at bay with a bowl of this chili.

Butternut squash chili
Serves 4

Olive oil
1 large green pepper, seeded and diced
1/2 cup diced sweet onion
4 cups cubed butternut squash
1 28-ounce can diced tomatoes
3 cloves garlic, minced
1½ Tablespoons chili powder
1 26.5-ounce can black beans, rinsed and drained
Salt and pepper

Preheat a large nonstick skillet over medium heat with a small amount of olive oil.
Add pepper and onion, and sauté until tender, about 5 minutes.
Transfer pepper and onion to a crockpot or stockpot.
Add squash, tomatoes, garlic and chili powder.
If using a slow cooker or instant pot, cook on low for 4 to 5 hours or until squash is tender.
If using a stockpot, cover and cook over low heat for 2 hours, stirring every 30 minutes.
Add beans to chili, and cook for 30 minutes or until heated through.
Season with salt and pepper, if desired.

Featured Photo: Butternut squash chili. Photo by Michele Pesula Kuegler.

If you still are thinking about sausage-based appetizers after last week’s cheesy sausage balls recipe, you are in luck! This week I have another bite-sized, sausage-centric treat.
This recipe requires only six ingredients and is really easy to make.
Let’s talk about those ingredients. I personally prefer hot sausage for its flavor. If you like sweet sausage better, it’s a fine substitute. Also, if you can’t find bulk sausage, buy links and remove it from the casings. For the bread crumbs, you need to use regular dried or panko. The dry element allows them to absorb moisture from the sausage when it cooks. Finally, you can use dairy or non-dairy milk, but you do not want to use vanilla-flavored.
I highly recommend mixing the filling by hand, so that the ingredients are well incorporated. That said, your hands are going to be messy afterward. Be sure to have hot water and soap ready!
For serving, I enjoyed these rolls as is. They are full of flavor. However, I know many people enjoy dipping. You could serve these with any one of the following: marinara, honey mustard, barbecue sauce, and maybe even pesto.
Another delicious snack recipe is at your disposal. Time to start building your weekend snack menu!

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007 the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Simple sausage rolls
Makes 24

½ pound bulk hot sausage
1 egg
¼ cup finely diced yellow onion
½ cup dried bread crumbs
1 sheet puff pastry, defrosted
Milk

Preheat the oven to 400 degrees.
Mix sausage, egg, onion and bread crumbs, using hands to combine well.
On a floured surface, roll out puff pastry to a 12×10-inch rectangle.
Cut into three 12×3⅓-inch rectangles.
Divide filling into thirds; place in middle of pastry strips.
Close pastry, pressing seams together on side and ends.
With seam side down, cut each section into 8 pieces.
Place on a parchment paper-covered baking sheet.
Brush with milk.
Bake for 20 minutes or until sausage is cooked and pastry is golden brown.

Featured Photo: Simple Sausage Rolls. Photo courtesy of Michele Pesula Kuegler.

The chill of fall is officially here! Last week’s salad may be my last hurrah into cold main dishes for a while. This week it’s all about food served piping hot.

Meatballs are one of my favorite appetizers because they are easily made ahead of time, can be served with just a toothpick, and have the ability to deliver many flavors. This week’s recipe starts with hot turkey sausage, which already has a substantial amount of flavor and keeps this recipe a pinch healthier. However, this recipe is in no way a healthy dish — three-fourths of a pound of cheese is in these. They’re well worth the indulgence.

The first time I made these sausage balls, I served them with pasta sauce for dipping. Since then I have tried pairing them with buffalo sauce and tzatziki. Both worked well. In fact, I’m sure there are many more options. Of course, you also can eat them as they are, but doesn’t dipping make a snack even more fun?

As for the recipe itself, it is about as straightforward as a recipe can be. Yes, you could use regular sausage instead of turkey sausage, but they might be a bit on the greasy side. (You have been warned.) I prefer sharp cheddar in this dish to give more of a bite, but mild cheddar works fine also. In fact, you could use mozzarella as well. It definitely will add some gooeyness to the sausage balls, but you will also lose some flavor. It’s your call.

Make a shopping list according to your preferences. Then let the appetizer making begin!

Cheesy sausage balls
Makes 24

20 ounces hot turkey sausage
¼ cup all-purpose flour
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
3 cups shredded cheddar, mild or sharp
1 large egg
Salt & pepper

Preheat the oven to 375 degrees.
Line a rimmed baking sheet with parchment paper.
Remove sausage from casing, if needed.
Combine all ingredients in a large bowl; mix by hand to thoroughly combine.
Form mixture into 2-inch balls.
Place sausage balls on lined baking sheet, leaving space between them.
Bake for 20 minutes.
Serve with dipping sauce of your choice.

Featured Photo: Cheesy sausage balls. Photo courtesy of Michele Pesula Kuegler.

Fall in New Hampshire quite often includes a visit to an orchard. While most people may think about apples, there also are peaches available at many orchards. Why not make peaches a part of your fall cooking? This week I want to take a break from weekend snacks and share a healthier, but just as delicious, recipe.

This peach salad is meant to be served as a side dish, but it could be turned into an entrée with the addition of a protein. A chicken breast, a boneless pork chop or some shrimp could make this a fairly hearty meal.

This salad is pretty simple, which means that the ingredients are key. I opt for arugula in this salad to provide some bitterness and to balance the sweetness of the peaches. Of course, almost any green would work in a pinch. For the peach, you want optimal ripeness. Not overly ripe and mushy and not underripe and tart; you want the moment-of-perfection sort of peach. For the dressing, a good bourbon is key. One third of the flavor comes from the bourbon, so use one that you’d drink without a mixer. If you would rather not have bourbon in your dressing, you can increase the vinegar to 2 tablespoons and the maple syrup to 1 1/2 tablespoons.

While this salad highlights fresh fall fruit; it also is a bright reminder of warm and sunny days. Enjoy this salad now while the peaches are fresh and there is still some warmth in the air.

Peach salad with bourbon vinaigrette
Serves 2

2 cups arugula
1 peach
¼ cup whole pecans
1½ Tablespoons cider vinegar
1 Tablespoon good bourbon
1 Tablespoon maple syrup
Salt & pepper

Divide arugula between two salad plates.
Dice peach into half-inch cubes; sprinkle over arugula.
Chop pecans; add to salad.
In a small bowl, combine vinegar, bourbon and maple syrup; whisk well.
Season with salt and pepper to taste.
Divide vinaigrette between the two salads, and serve.

Featured Photo: Peach salad with bourbon vinaigrette. Photo courtesy of Michele Pesula Kuegler.

Happy fall! Not only is it the return of cooler weather, it is also the return of me wanting to spend time in the kitchen cooking and baking. Yes, I do cook all year long, but once the temperatures drop, even just a little bit, I’m more excited to work with my oven and stove.

Today’s recipe is incredibly simple and makes a delicious accompaniment to a snack menu.

You may wonder why I didn’t just buy jam. I have two good reasons. First, when I make the jam I can control the amount of sugar in it, so it isn’t overly sweet. Second, I can add additional flavors, such as a bit of spice.

Let’s look at the ingredients. I use light brown sugar, as I like its flavoring. You can use dark brown, but it will add more of a caramel note. For the onion, I think sweet onion really is the best, but in a pinch you could use yellow. I wouldn’t substitute red onion; it has too much bite. The pineapple needs to be fresh, not canned. Canned pineapple has too much moisture. Finally, if you like heat, you definitely can double the amount of chili powder or add a little hot sauce to the final product.

Once the jam is ready, it makes a great addition to your snack time. You can serve it with some cheddar cheese or manchego and crackers. It makes an interesting dip for chicken tenders. It also could be a delicious topping for savory cheesecake. It definitely is a fun condiment to have on hand.

Quick and spicy pineapple jam
Makes 24

⅓ cup cider vinegar
¼ cup light brown sugar
2 Tablespoons finely minced sweet onion
1½ cups diced pineapple
½ teaspoon chili powder

Combine vinegar and sugar in a small saucepan over medium heat.
Stir occasionally until sugar dissolves.
Add onion and simmer for 3 minutes.
Add pineapple and chili powder; bring to a boil.
Lower heat and simmer, stirring occasionally for 40 minutes.
Allow to cool slightly
Then transfer to a serving dish and refrigerate for at least an hour before serving.

Featured Photo: Quick and spicy pineapple jam. Photo by Michele Pesula Kuelger.

I am all for making healthier versions of snacks, if they are still delicious. A great example is these cauliflower tots. They definitely deliver on crunch and flavor, while still being a fairly healthy snack.

This recipe has a lot of important notes, so let’s get right to them. I make these with raw cauliflower. You can use riced cauliflower, but the amount needed will be less. I’m guessing it will be closer to two cups when riced, but you should be able to tell by the consistency of the mixture. Also, although you need only two tablespoons of panko, it really is a better choice than plain bread crumbs for the crunch factor.

For the directions in this recipe, there also are notes. I suggested waiting 10 minutes before removing the moisture from the cauliflower. That’s based on its cooling. If the cauliflower is still hot, wait a bit longer to avoid getting burned. Next, when baking these tots, you want to see a deep golden brown exterior. That will provide the crunch that you’re seeking.

You can’t pass these off as actual Tater Tots, but they definitely make a delicious variation on the original.

Baked cauliflower tots
Makes 24

3 cups cauliflower florets
2 egg whites
3 Tablespoons all-purpose flour
2 Tablespoons panko
1/2 cup shredded cheddar
1 teaspoon garlic powder
Salt and pepper

Preheat the oven to 400 degrees.
Place cauliflower florets in a food processor, and purée until the consistency of bread crumbs.
Place the ground cauliflower in a microwave-safe bowl, cover, and heat for 2 minutes on high.
Stir, re-cover, and return to the microwave for another 2 minutes.
Uncover and allow to sit for 10 minutes, then transfer to a double layer of paper towels.
Gently squeeze the paper towels to remove excess liquid.
Return cauliflower to the bowl.
Add egg whites, flour, panko, cheddar and garlic powder, and mix well.
Season with salt and pepper, if desired.
Line a baking sheet with parchment paper.
Scoop 1 tablespoon of the mixture, and form into an oval tot shape; place on the prepared pan.
When all tots are formed, place tray in oven and bake for 12 minutes.
Flip tots, and bake for another 10 to 12 minutes or until golden brown on both sides.
Serve immediately with ketchup or preferred dipping sauce.

Featured Photo: Baked cauliflower tots. Photo by Michele Pesula Kuegler.