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This is my easiest Charoset. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. This makes about 4 cups, but you can easily double it. My family loves it, so I always make a double batch. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as…

I have no idea where or who this recipe comes from but I’ve made it many times and it’s very tasty. This is sweet–once again with apples, eggs, oil , raisins, and of course, matzoh. Probably best in a rectangular Pyrex dish (9×12 should do it).  After I wrote this recipe, I received the same one from Marcy and she says she puts in a can of pineapple pieces or crushed, sounds good to me. You can serve this with meal or dessert. It’s a very good recipe. Worth keeping.

Ingredients:

12 sheets of matzoh (plain)

9 eggs, beaten

1 1/2 tsp. salt

6 large apples (you can use any kind you like) peeled, cored and cut into slices

1 1/2 cups sugar

3/4 cup vegetable oil

3 tsp. cinnamon

1 1/2 cup pecans

1 1/2 cup golden raisins

Directions:

Preheat oven to 350 degrees

Break matzoh in a bowl into small pieces…

It’s so good to have friends that share their recipes. Whether it be for holidays or just to share. My friend Julie shared this with me and though I haven’t baked them yet I am pretty certain they will be a winner. Always on the lookout for Passover desserts, I’m excited to give this one a try. It’s also amazing that there are only 2 eggs in this recipe because it seems like every recipe has a whopping 6 eggs in it for this holiday. Just an aside here, my friend Julie has a baking company in Aspen, CO. named Aspen Jewels Bakery. If you live up here and don’t feel like baking you can contact her and she’ll bake for you!

Ingredients: 

1 stick butter, unsalted ( or margarine)

2 ounces unsweetened chocolate

1 cup sugar

2 eggs

1/2 teaspoon vanilla

3 tablespoons matzoh cake meal

1 tablespoon potato…

Fully Cooked turkey loaf

ready for the oven turkey meatloaf with ketchup/brown sugar topping

 It’s Sunday our kids are still out here and I am in the mood for turkey meatloaf . We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table.

The first time I made this was in Aspen with my friend Susan many moons ago. We found the recipe from Barefoot Contessa and it was back in the day I wasn’t living out there yet and before my blog was born. We collaborated on it, and Joel and Drew liked it so much they used to tell us to open a shop with turkey lasagna and turkey meat loaf (uh uh, not happening) In any event , it has long become a staple in both of our households and even Drew makes it now. I hope you enjoy it…

This is most definitely a “must have” Passover recipe.  It has been a winning recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one remembers where the original recipe came from , they just remember that it was on their Passover table and they can’t imagine a Seder dinner without it.  Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!

Make this part of your…

This is what I’m dreaming about today: vodka sauce over pasta. You can add shrimp, sausage, chicken, meatballs…whatever you like. Or, keep it vegetarian and just use pasta. I’ve played around with this sauce a few ways. I prefer to start with whole plum tomatoes in the can with their juices. I use an immersion blender stick to blend the ingredients along the way and reach that perfect, creamy consistency that vodka sauce is known for. The stick radically changes your life since you don’t have to pour hot liquid into a blender. It’s worth the investment. However, if you don’t have one, you can use the blender. Just wait until sauce is cool before pouring it into the glass blender. This is a tasty delicious sauce slow-cooked in the oven rather than all on stove top. I…

I just love a crispy chocolate chip cookie. Plain and simple. I don’t love the chewy ones nearly as much.  While perusing through all of my magazines and books, trying out new recipes, etc., I found this one. It’s similar to many I have but the few key ingredients like superfine sugar and vegetable oil make all the difference. The recipe was in The Food Network Magazine. This recipe produces a crispy cookie pretty simply. Nothing beats a comforting cold glass of milk with a dunked chocolate chip cookie. I’ll take it any day of the week. These cookies are great with tea and coffee, as well. You can freeze them and take them out as you want them. I cannot keep these cookies around because I will eat them all. I keep only a few out and freeze the rest in a big Ziploc freezer bag, they defrost very…

This stew cooked up super fast, and was very tasty and very healthy. I only used 3 oz. of spinach even though the recipe calls for 6, because 6 oz. would be way too much spinach to get past Joel. Even with just three oz., he picked out all the green from his plate. Oh well, there was more for me, and I love spinach.  This whole recipe–from start to finish–took under an hour. It should serve 4 nicely.  A nice loaf of crusty bread would be perfect alongside. The beans give this recipe enough that you don’t really need pasta but if you want to stretch this recipe you can add pasta or rice. Oh and the spinach adds a little green for St. Patricks Day!

Ingredients:

1/2 tsp. fennel seed

1 tsp. dried basil

1 tsp. fresh minced garlic

1 tsp crushed rosemary (dried)

1/2 tsp. oregano

1/2 tsp. black…

Seriously, I don’t even like to own up to this recipe. It is one of Joel’s favorites and anyone who ever eats it always wants to know how to make it…but the recipe is a little embarrassing! All that being said, I am going to share it because it needs to be done. I have to own it and I do. I’ve been making this chicken dish for years and hopefully when you make it, everyone will love it and you won’t have to admit how super easy it is and how there are hardly any ingredients at all. Enjoy! I owe you all this one. It is the perfect meal when you don’t have a lot of time to prepare, marinate, shop , etc.

INGREDIENTS:

1 lb. thin chicken filets (approx. 4)

6 oz can French’s french fried onion rings

1 egg, beaten

2 tbsp flour

DIRECTIONS: