Browse Category by Dawn Butler
Dawn Butler, Sandwiches

Grilled Cheese with Apple and Fig Jam

1/2 apple, sliced thin
butter
fig jam
swiss cheese, grated
cheddar cheese, grated
2 slices whole wheat bread
olive oil

In a medium skillet, cook the apple slices in butter over medium heat for about 3-4 minutes (until tender), turning once. Transfer to paper towels to drain.

Add a little olive oil to the skillet and add one slice of bread.

Sprinkle the grated swiss and cheddar on top of the bread. Lay cooked apple slices on top.

Spread fig jam on the remaining slice of bread and lay on top (jam side down) of the

Cook sandwich, turning once, until golden brown on both sides.

Dad, Dawn Butler, Eggs and Pasta and Legumes

Cauliflower Macaroni & Cheese

1 pound pasta (macaroni, ziti or fusilli)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
4 cloves garlic, finely chopped
3 tablespoons flour
3 cups whole milk
salt, pepper
pinch of nutmeg, grated
pinch of sage, ground
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1/3 cup bread crumbs

  • Preheat the oven to 400 degrees F.
  • Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
  • In a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat.
  • Cut the cauliflower into florets.  Add them to the pot along with the chicken stock. Cover and steam for 10 minutes or until tender.  Remove cauliflower from pot and set aside. Discard broth from pot.
  • Over medium heat in the same pot, melt the butter, then add garlic. Saute for 3 to 4 minutes. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage.
  • When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
  • Drain the pasta, add in the cauliflower, stir in the cheese sauce,
    and transfer to 13 x 9 inch baking dish.
  • Cover with foil and bake for 40 minutes (on a baking sheet to catch the bubble-over).
  • Remove the foil, top with bread crumbs and remaining cheese and bake for an additional 15 minutes.
Dad, Dawn Butler, Mom, Vegetables

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated on a rasp-style grater (to make 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, not melted but cut into 6 pieces
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream (or heavy cream but do not use half-and-half)
⅛ teaspoon baking soda
salt
pepper

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.
  3. Bring potatoes, 2 ½ cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
  4. Turn off heat. Stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute.
  5. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes.

Let cool for 15 minutes before serving.

Dad, Dawn Butler, Mom, Vegetables

Easy Parmesan Baked Potatoes

6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 red* potatoes (about 2-3/4 pounds), washed, unpeeled, halved lengthwise

Pour butter into a 13×9-in. baking pan.
Sprinkle Parmesan cheese over butter.
Place potatoes with cut sides down over cheese.
Bake, uncovered, at 400° for 40-45 minutes or until tender.

*Only use red potatoes for this recipe. They are the most tender.

Dawn Butler, Salads

Sweet & Savory Balsamic Salad Dressing

1/2 cup sugar
4 tablespoons water, divided
6 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup extra-virgin olive oil
salt and pepper to taste
1 tablespoon honey

In a small saucepan, combine the sugar and 3 tablespoons of the water. Heat over medium heat until the mixture comes to a boil and turns to a light golden color. Immediately remove from the heat and add the vinegar (stand back – it might spatter!!)

Whisk well. Add the mustard and garlic.

Add the olive oil to the vinegar mixture in a thin stream, whisking constantly.

Add 1 tablespoon water and season with salt and pepper. Add the honey. Whisk again.

The dressing will keep for several months if stored in an air-tight container in the refrigerator. Let it come to room temperature or warm slightly in the microwave before serving.

Dawn Butler, Sandwiches

Hawaiian Grilled Cheese

4 tablespoons butter
8 slices white Hawaiian sweet bread
8 slices sharp cheddar
4 slices provolone
8 pineapple rings (from canned pineapple, drained)
1/4 to 3/4 cups teriyaki sauce

Spread butter on one side of each slice of bread. In a large skillet over medium heat, place half the bread slices butter-side down. Top each slice of bread with 2 slices cheddar, 1 slice provolone, 2 pineapple rings, and some teriyaki sauce. Top with a second slice of bread, butter side up.

Cook until bottom bread slices are golden brown, 2 to 4 minutes. Flip and cook until golden brown and cheese is melted, 2 to 4 minutes more. Serve immediately.

Cookies and Brownies, Dawn Butler, Desserts

Apple Dessert Bars

CRUST
1 pound (4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons vanilla extract
4 cups flour
1-1/2 teaspoons salt
1/2 cup chopped pecans
1 teaspoon ground cinnamon

FILLING
1-1/2 pounds Granny Smith apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
1-1/2 pounds Golden Delicious apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 375°.

For the crust, place the butter, granulated sugar, brown sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined.

Scatter two-thirds of the dough in clumps in a 9-by-13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides (use a metal measuring cup to make the corners). Refrigerate for 20 minutes.

Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.

Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon and mix on low speed to combine. Set aside.

Reduce the oven to 350°.

For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.

Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Note: Be sure to use Granny Smith and Golden Delicious – don’t substitute other varieties. This is not a very sweet dessert – it could be eaten at breakfast like a coffee cake.

Dawn Butler, Eggs and Pasta and Legumes

Creamy Baked Ziti with Side Sauce

4 cups ziti pasta, uncooked
2 jars (12 ounces each) marinara sauce, divided
2 jars (12 ounces each) tomato puree, divided
2 cans (14-1/2 ounces each) diced tomatoes, undrained, divided
8 ounces cream cheese, cubed
3/4 cup sour cream
1 package (8 ounces) shredded mozzarella cheese
1/3 cup Parmesan cheese, grated

Preheat oven to 375°F.

Cook pasta as directed on package, omitting salt. Remove pasta from pan; drain.

Mix together 1 jar or can of the marina sauce, tomato puree, diced tomatoes.

Stir in the cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is completely melted and mixture is blended, stirring frequently.

Return pasta to pan; mix well.

Layer half the pasta mixture in 13×9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella; sprinkle with Parmesan.

Cover and bake 25 minutes; uncover and bake approximately 15 minutes more or until heated through.

Mix together the second jar or can of the marina sauce, tomato puree, diced tomatoes. Warm on the stove. Serve with the baked ziti but in a separate dish for those who like extra sauce.

Breakfast, Dawn Butler

Pumpkin Pancakes

1-1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 cup buttermilk (do not substitute regular milk)
2 eggs
1/4 cup butter, melted
1 cup pumpkin puree
mini chocolate chips (optional)

Mix together the flour, sugar, baking powder, baking soda, salt and spices in a large bowl.

In a separate bowl, whisk together the buttermilk, pumpkin, eggs and butter. If desired, add the chocolate chips. Stir the pumpkin batter into the dry ingredients and mix until just combined. The batter may still be lumpy.

Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/4 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.

Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Cheesy Cauliflower Puff

1 package (4-ounces) cream cheese
12 ounces fresh cauliflower florets (or you can use a combination of broccoli and cauliflower, about 3 cups total)
8 ounces white cheddar cheese, grated
1/2 cup biscuit mix
1/2 cup ricotta cheese, part-skim
3 eggs beaten
1/2 cup whole milk
1/2 teaspoon salt

Directions
1. Preheat oven to 400*F. Cut cream cheese into cubes. Place in a medium bowl to soften.
2. Cook cauliflower in microwave or on stovetop. Let stand 3-4 minutes to cool, then chop coarsely.
3. Combine grated cheese with cream cheese. Stir in biscuit mix and ricotta cheese until well blended and smooth.
4. Stir in cauliflower, eggs, and salt until well blended.
5. Coat 2 quart baking dish with spray; transfer mixture into dish. Bake 25-30 minutes or until the center is set.