posts tagged with the keyword ‘recipe’


Roasted Garlic Asiago Dip


  • 1 head garlic
  • 16 ounces cream cheese
  • 2 cups shredded asiago cheese
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup mozzarella cheese, shredded


  1. Preheat oven to 400 degrees F.
  2. Cut the garlic head in half along the “equator” (with root and stem ends representing the poles).
  3. Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender. (This is the hardest part!)
  4. To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
  5. Reduce oven temperature to 350 degrees F.
  6. With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, and sour cream until well-blended, add garlic and blend again.
  7. Place mixture into a casserole or baking dish and top with shredded mozzarella.
  8. Bake about 20 minutes until golden brown on top.
  9. Serve with firm crusty bread, crackers, pita bread, or whatever.

I’m expected to make this every Thanksgiving, and now the family wants it on Christmas as well. I’m pretty sure it’s the only reason I get invited… Anyway, here’s the recipe, so now you can make it yourself and I don’t even have to show up!

But seriously folks, after it shows up, this stuff is gone in like 10 minutes, and people who miss out on it are sad and have even been known to cry. So don’t ruin the day, make your own Roasted Garlic Asiago Dip and be the Hero of the Holidays!

(Sorry I couldn’t get a photo of the final product, but I needed to get this published to fulfill some promises… Enjoy!)


Pumpkin Chocolate Chip Muffins

Still got some pumpkin? Already made Pumpkin Chocolate Chip Cookies? Well, I’ve got another recipe for you… Pumpkin Chocolate Chip Muffins


  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup plain canned pumpkin
  • 1/2 cup melted butter
  • 6 ounces chocolate chips


  1. Heat oven to 350 degrees.
  2. Grease muffin cups or line with muffin papers.
  3. Thoroughly mix flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  4. Break eggs into another bowl.
  5. Add pumpkin and butter to eggs and whisk until well-blended.
  6. Stir in chocolate chips.
  7. Pour over dry ingredients and fold in just until moistened.
  8. Scoop into tins and bake 20-25 minutes.

I use silicone muffin pans and canola spray, and I tend to add the dry ingredients to the moist stuff, which is backwards, but still seems to work fine. I also tend to freeze most of them, which works well when you’re running out the door and need something for lunch (or a mid-morning snack) as they defrost over the course of a few hours and are ready to eat.

It should go without saying that you should use raw sugar (not processed!) and unbleached flour (not “enriched” or bleached!) and any other more natural/organic materials you can find. But it doesn’t. So I’m saying it.



Pumpkin Chocolate Chip Cookies

I’ve never been sure about publishing recipes, I mean, who holds the rights? But since people keep saying to me “Hey dummy! You can’t copyright/trademark a recipe!” I’ve decided to start publishing them…

Here’s my recipe for Pumpkin Chocolate Chip Cookies.


  • 1/2 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 (6 ounce) package chocolate chips


  1. Preheat oven to 350-degrees F.
  2. Grease baking sheets with canola spray.
  3. In a large mixing bowl cream 1/2 cup butter with sugar until fluffy. Stir in pumpkin, egg and vanilla.
  4. Sift dry ingredients together (flour through salt) in a bowl.
  5. Add dry ingredients to butter mixture, stirring well to combine.
  6. Stir in chocolate chips.
  7. Drop batter by spoonfuls on to baking sheets.
  8. Bake for 12-15 minutes or until browned.
  9. Cool on rack.

These cookies do not flatten out like normal chocolate chip cookies. They stay sort of puffy. They’re almost like a cross between a cookie and a muffin. A cuffin? A mookie? I don’t know… I find them delicious though.

It should go without saying that you should use raw sugar (not processed!) and unbleached flour (not “enriched” or bleached!) and any other more natural/organic materials you can find. But it doesn’t. So I’m saying it.



This is a subject I’ve been meaning to write about for a long time, and Meg touched on it recently: Can a Recipe Be Stolen?

I like making things in the kitchen, mainly food, and a lot of times I use sites like Recipe*zaar, where it’s common to see people add comments like "I got this recipe from" followed by some food show, or cookbook, or box of whatever. Now, this is something I wouldn’t do, but then again, I’m a Creative Commons geek, and I believe in the rights of the creators, and wouldn’t just take someone else’s work and republish it (to a world-wide audience) without making sure it’s ok to do. (This view probably represents 0.0001% of the people who use sites like this.)

I make my own pizza crusts, and the recipe I use is from some magazine I can’t remember… I ripped out the page about 4 years ago, and eventually added it into my home wiki (where I keep many of my recipes) for use when I need it. I won’t publish it, because I’m sure I don’t have the rights to do so. It may be like 100 other pizza crusts recipes, but still, I didn’t create it.

I don’t have any answers to this problem, other than everyone adopting Creative Commons licenses, but even those have their own set of problems…


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