Fall Cooking Club

We had a fabulous night for our Fall Cooking Club. Thank you, Summer, for hosting it! Here's some pictures of all the yummy food. See recipes posted below.

Pumpkin Roll

Pumpkin Roll by Cynthia R.

3 large eggs
1 c sugar
2/3 C canned pumpkin
1 C chopped walnuts, optional (I didn’t use)
¾ C flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
¼ tsp salt
¼ C powdered sugar (to sprinkle on towel)

1 8-oz package cream cheese, softened
1 C powdered sugar
6 Tb butter, softened
1 tsp vanilla

Preheat oven to 375. Grease 10x15 inch jelly roll pan. Line with wax paper with some hanging over on the short ends. Grease and flour paper. Sprinkle powdered sugar onto a kitchen towel.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Wassail

Wassail by Karmy M.

1 gallon Apple Juice
1 cup Tang
2 and 1/2 tbs Mulling Spices

Bring to a boil and simmer.

Savory Autumn Oatmeal Cookies

Savory Autumn Oatmeal Cookies by Kate Z.

1 C butter
1 C packed light brown sugar
1/2 C sugar
2 eggs
1 tsp. vanilla
1 1/2 C flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 C rolled oats
1 C dried cranberries, chopped
1 C semi sweet chocolate chips
1/2 C pecans, chopped
1/4 C flaked coconut, toasted

Preheat oven to 350 degrees F. Cream wet ingredients until smooth. Combine dry ingredients and stir into the sugar mixture. Add the oats, dried cranberries, chocolate chips, nuts, and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake for 10 min. Drizzle cookies with Brown Butter Glaze.

Brown Butter Glaze

1/4 C butter
1/2 tsp. vanilla
powdered sugar

Melt butter in pan on medium low heat, stirring constantly with a wooden spoon until butter becomes foamy and turns golden brown. Remove from heat and cool. Add powdered sugar and vanilla extract to desired consistency and taste. Can add water if glaze is too thick.

Pear, Apple & Cranberry Crisp

Pear, Apple & Cranberry Crisp by Holley T.
found in Barefoot Contessa at Home

4 ripe Bosc pears
6 firm red apples
3/4 c. Cranberries
1 tsp. grated orange zest
1 tsp. gated lemon zest
2TBS. freshly squeezed orange juice
2TBS. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. all -purpose flour
1 tsp ground cinnamon
1/2 tsp. ground nutmeg

For the topping
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
3/4 c. light brown sugar, lightly packed
1/2 tsp. kosher salt
1 c. old-fashioned oatmeal
1/2 lb. (2 sticks) cold unsalted butter diced

Pre-heat the oven to 350 degrees.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon and nutmeg.
Pour into a 9x12x2 inch baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.
Serve warm.

Cinnamon Toasted Pumpkin Pie Tarts

Cinnamon Toasted Pumpkin Pie Tarts by Lori S.
(Recipe from Picky Palate)

1 Cup canned pumpkin
1/4 Cup granulated sugar
1/4 Cup heavy whipping cream
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter
3 Tablespoons granulated sugar
1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
2. Place puff pastry onto a lightly floured surface and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.
3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.
16 pumpkin pie tarts

(Just cut out as many pumpkins as you can from the puff pastry with your cookie cutter.)

Pumpkin Muffins

Pumpkin Muffins by Lori S.

2 cups of pumpkin puree (canned pumpkin)
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs

Preheat oven to 350 degrees F. Grease 18-24 muffin cups or line with paper muffin liners. (I made mini muffins)

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. Makes at least 24 regular size muffins.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Blueberry Oatmeal Bars

Blueberry Oatmeal Bars, by Janell Fanger

From the Deceptively Delicious cookbook

2 cups old-fashioned oats
1 ¼ cups all-purpose flour
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
¾ cup soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
½ cup spinach puree (I used sweet potato puree)

1. Preheat oven to 375. Spray 8x8 inch baking pan with cooking spray.

2. In a bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.

3. Add the margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix-bits of margarine will still be visible.

4. Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

5. Meanwhile, mix the preserves with the puree in a small bowl.

6. Spread the preserves mixture over the partially baked oat layer, then sprinkle with the rest of the oat mixture. Bake until the topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.

Clam Chowder

Clam Chowder by Teresa B.

Ingredients
1/2 pound bacon, cut into 1/2 inch pieces
5 unpeeled potatoes, diced
2 carrots, diced
salt and pepper to taste
2 (6.5 ounce) cans chopped clams with juice
2 (1.8 ounce) packages dry leek soup mix
1 quart half-and-half

Directions
Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.

Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.

Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Smoothie with Spinach

Smoothie with Spinach by Tracy W.

Ingredients
2 cups fresh baby spinach
1 cup frozen blueberries
1 banana
1/2 cup vanilla yogurt
1/4 cup chopped fresh pineapple
1/4 cup frozen dark sweet cherries
1/4 cup orange juice
Chopped pineapple and/or fresh blueberries (optional)

Directions
1. In a blender combine all ingredients except the optional pineapple and/or
blueberry topper. Cover and blend until nearly smooth, stopping to scrape
down sides of container as necessary. Divide between two glasses. Top with
pineapple and/or blueberries. Makes 2 (1-cup) servings.

Nutrition facts
Calories195, Total Fat (g)1, Saturated Fat (g)1, Cholesterol (mg)3, Sodium
(mg)86, Carbohydrate (g)43, Total Sugar (g)30, Fiber (g)5, Protein (g)6,
Vitamin C (DV%)91, Calcium (DV%)17, Iron (DV%)13, Percent Daily Values are
based on a 2,000 calorie diet

Brigitte's Mac and Cheese

Brigitte's Mac and Cheese by Tracy W.

Box of cooked macaroni
Bacon (as much or as little as you like)
1 onion: sauté onion in a little bacon grease
Feta cheese 6-8 oz
Mozzarella cheese 2-3 cups
One pint of whipping cream

Mix all together.
Top with Mozzarella cheese. Cook at 350 for 30 minutes.

Fall Recipe Club

We're going to get together on Thursday, October 21st at Summer's home. Bring a favorite Fall recipe that you've prepared.

Barefoot Contessa Night

See recipes below!

Tabbouleh

Tabbouleh, by Heather M.

2001, Barefoot Contessa Parties!

Serves: 8 servings

Ingredients
1 cup bulghur wheat (Heather used quinoa)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Rosemary Polenta

Rosemary Polenta, by Teresa B.

2002, Barefoot Contessa Family Style

Serves: 12 to 18 servings

Ingredients
1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Directions

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

Sour Cream Coffee Cake

Sour Cream Coffee Cake, by Melody B.

2001, Barefoot Contessa Parties!

Serves: 8 to 10 servings

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Chocolate Cupcakes and Peanut Butter Icing

Chocolate Cupcakes and Peanut Butter Icing, by Cynthia R.

2006, Barefoot Contessa at Home

Serves: 14 to 15 cupcakes

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Kathleen's Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Easy Cheese Danish

Easy Cheese Danish, by Laura L.
2008, Barefoot Contessa at Home

Serves: 8 Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Coconut Macaroons, by Janell F.
2002, Barefoot Contessa Family Style

Serves: 20 to 22 cookies

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Bruschetta with Peppers and Gorgonzola

Bruschetta with Peppers and Gorgonzola, by Jaime B.
Ina Garten

Serves: 18 bruschetta servings

Ingredients
Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Directions
Preheat the oven to 375 degrees F.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread, by Lori S.
2006, Barefoot Contessa at Home

Serves: 12 large pieces

Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Chicken Chili

Chicken Chili, by Tracy W.
Recipe courtesy Barefoot Contessa Parties!
Serves: 6 servings

Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions:
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Barefoot Contessa Night!

We had a fabulous night enjoying yummy foods from Ina Garten (Barefoot Contessa). It was such a fun night! I will get the recipes posted soon!
We had quinoa salad, chicken chili, jalapeno cheddar cornbread, creamy rosemary polenta, pepper bruschetta, coconut macaroons, cheese danish, chocolate cupcakes with peanut butter frosting, and sour cream coffee cake. So good!