Simple and In Season

Janurarys foodie walk is focused on a delicious in season crop, leeks.


Found on the Martha Stewart website, the ever delicious


Carmelized Leek Quiche



  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream


  1. On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

  2. Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

  3. Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

  4. Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

We also have a creation from the mind of Marcia.

Gluten Free Mixed Berry Scone Bake


2-3 pounds frozen berries

2 tablespoons lemon juice

1 tablespoon corn starch

2 cups sugar

1 box gluten free scone mix

1 teaspoon cinnamon


1. Heat the berries in a cast iron skillet until juices have released.

2. When bubbly, combine sugar and cornstarch and gently stir into berries.

3. Add lemon juice.

4. Cook until thick, then remove from heat.

5. Make scones according to box, adding teaspoon of cinnamon and drop dollops on top of berry mixture.

6. Bake at 375 degrees for about 10 minutes or until scone topping is golden brown.



Christmas Morning

Our last foodie walk of the year is tonight! Marcia has prepared some delightful breakfast items that would go wonderfully on Christmas morning.



 Crockpot Casserole

  • 1 (30 oz) package frozen shredded hash brown potatoes
  • ½ lb ground sausage (I used Jimmy Dean), browned and drained
  • 1 lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion, diced
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon sugar
  1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
  4. Whisk together eggs, milk, salt, pepper, and sugar.
  5. Pour egg mixture over hash brown and cheese layers.
  6. Cook on low for 8 hours on low or 4 hours on high.

Cherry Cane Danish


2 rolls Pillsbury crescent sheet ( Yes! You can buy them in sheets now)

1 can pre-made cherry pie filling

1 block (8oz) Cream cheese

1/4 c. Powdered sugar

1 t. Vanilla


Mix the cream cheese, vanilla and sugar together until well blended.

Spread out 1 1/2 sheets of dough to make a cane shape.

Gently spread out the cream cheese mixture over the cane, leaving about a quarter inch of dough showing.

Dollop and spread the cherry pie filling over the cream cheese.

With the remaining dough cut strips. Lay them diagonally across the cane.

Bake at 375 degrees until done, usually about 13-15 minutes.

Thanksgiving Treats!

You will love all four of these recipes. They are not your typical Thanksgiving meal! [Read more…]

Holiday Cookies

Coconut Snowballs
Makes 12 balls
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.



Cinnamon Sticks
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 Tablespoon ground cinnamon
3 1/2 cups all purpose flour
1 teaspoon baking soda
for the glaze
1 cup powdered sugar
2-3 Tablespoons milk
Cream Butter and sugars until light and fluffy. Add in eggs and vanilla and beat until well combined.
Combine flour, baking soda and cinnamon. Slowly beat in to butter mixture until dough is smooth and flour mixture is completely combined.
Line a loaf pan with foil and press dough into pan, fold foil over to cover dough.
Refrigerate dough for at least 1 hour, until firm. Remove dough from pan and foil. Cut dough into 1/2 inch slices and then cut slices into thirds.
Place slices on an greased cookie sheet, 3 inches apart. Bake in a preheated 350 degree oven for 10 minutes, until just lightly browned. Remove from oven and let cool on baking sheet for 10 minutes before removing to racks to cool completely.
Once cookies are completely cooled, prepare glaze by mixing powdered sugar with milk, starting with 2 Tablespoons of milk, adding more milk if needed until drizzling consistency is reached.
For easy drizzling, place glaze in a plastic bag and then cut a small hole in one corner of bag. Gently squeeze bag to drizzle glaze over cookies. Let glaze dry completely before storing in an airtight container.



Cream Cheese Chocolate Cookies
1/2 cup (1 stick) unsalted butter, softened
2 ounces (1/4 cup) brick-style cream cheese (lite brick-style is okay but don’t use ‘whipped’ or ‘spreadable’)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon brewed coffee, optional but recommended (leftover from the morning brew okay)
2 teaspoons vanilla extract
1/2 cup unsweetened natural cocoa powder
1 teaspoon instant espresso powder, optional but recommended
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
12 ounces (2 cups) semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.
Stop, scrape down the sides of the bowl, and add the cocoa powder, optional espresso powder (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), and beat on medium-high speed until combined, 1 to 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
Add chocolate chips and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center; don’t overbake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.


Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.


7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips


Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.