Chocolate Cupcakes

If you refer back to January 8, 2012 I posted my chocolate cupcake recipe.

I made a batch today and instead of frosting them with buttercream, I spread homemade caramel sauce on them.

Here is the recipe for the caramel sauce which is a great sauce to have on hand. I store it in the refrigerator and it keeps for weeks.

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Chicken Wings

My mother use to make these on Saturday nights. I am going to serve them with Mexican Rice and a simple salad.

Make the marinade ahead of time and let the chicken wings soak it up for at least six hours. I turn them over occasionally to make sure they get saturated with the delicious marinade.

Bake them at 425 degrees for about an hour turning them after thirty minutes.

I use to make this in a food processor, but I used the Vitamix today and it did a much better job of grinding up the peppercorns!

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Dry Your Oregano

I love my fresh herbs in the spring/summer months, but as the nights turn colder I realize they won’t be around much longer.

Cut back your oregano and dry it in a warm sunny spot. I just tie it with raffia like I am making a bouquet and place it in the sunniest part of my kitchen.

Dried oregano is one of the few herbs that I actually prefer dry!

Don’t let the frost rob you of your oregano. You can enjoy it all winter long.

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Squash Ravioli

This past Sunday my daughter are I decided to use the squash we received in our farm box.

We roasted the squash, added two cups of ricotta cheese, grated parmesan cheese, chopped sage, salt, pepper and freshly ground nutmeg.

I made homemade pasta and a brown butter sage sauce.

It was a perfect autumn meal.

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Don’t Throw Out the Rind

This afternoon I decided to make Minestrone soup for dinner. It is a great way to use up small amounts of vegetables you have lying around. I had a rind from parmesan cheese sitting around and threw it in the soup. It gives great flavor and you can leave it in there for as long as you like.

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