Dessert · Every Day Feasts · Recipes · Uncategorized

Peanut Butter Bars

At last month’s noon and evening General Membership meetings, I was standing in the back next to the most delectable looking and smelling plate of desserts. They were so tempting that when it came time for this blog post, I immediately knew what I was going to make – Peanut Butter Bars from Everyday Feasts! My husband is a sucker for anything with peanut butter and chocolate, so I knew they would be a well received treat! These are perfect served with a nice glass of cold milk. (In a Junior League cup of course!)


For the bars: Preheat the oven to 325 degrees. Cream the butter, brown sugar and sugar in a mixing bowl until light and fluffy.


Add the eggs and vanilla and beat until blended. Add the flour and oats and mix well.


Spread evenly in a 10 x 15-inch buttered baking pan.


Bake for 25 minutes or until light brown and set in the center. Spread the peanut butter over the warm crust. Let stand until cool.


For the icing: Melt the butter in a saucepan over medium heat. Add the cocoa and milk and mix well.


Add the confectioners’ sugar and whisk until smooth. Spread over the cooled peanut butter layer.

Chill, covered, for several hours before serving. Store in the refrigerator. Enjoy!





1 cup (2 sticks) butter, softened                            1 cup packed brown sugar

1 cup granulated sugar                                              2 eggs

2 tsps. vanilla extract                                                2 cups flour

1 cup rolled oats                                                           1 ½ cups creamy peanut butter

Chocolate Icing:

¼ cup (1/2 stick) butter                                            6 tbsps. cocoa powder (I used dark!)

½ cup milk                                                                    1 lb. confectioners sugar


Every Day Feasts · Uncategorized

Morning Granola

Morning Granola

Everyday Feasts

Pg. 69

Almonds, toasted oats, and sesame seeds combine to make a healthy and not-too-sweet cereal. For breakfast, it can be topped with yogurt and berries, or you might even find yourself sneaking into this all day long!

5 cups oats (not quick-cooking)

1/3 cup packed dark brown sugar

1/2 cup wheat germ

1/2 cup slivered or sliced almonds

1/4 cup sesame seeds

1/3 cup vegetable oil

1/3 cup light corn syrup

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Cook the oats in a large baking pan for 20 minutes, stirring occasionally. Let stand until cool. Combine the oats, brown sugar, wheat germ, almonds and sesame seeds in a large bowl and mix well. Add the oil, corn syrup, and vanilla and stir until the dry ingredients are coated. Spoon into the baking pan. Bake for 20 to 25 minutes or until browned, stirring often. Let stand until cool, stirring occasionally. Serve with cold milk, soy milk, or yogurt and fruit. Store in an airtight container or resealable plastic bag. You may add dried cherries, raisins or your choice of nuts if desired.

Make a double batch to save time!


Dessert · Every Day Feasts

Quick and Easy: One Bowl Pound Cake

Alex, of our cookbook committee, tried a new recipe for an event she was assigned dessert. It didn’t work out exactly as planned from the start, but was so easy to fix that she got great reviews! Thank you for sharing, Alex!

I was looking for a nice and simple dessert option. The One Bowl Pound Cake from Everyday Feasts sounded simple enough seeing as it says “one bowl” in the title of the recipe.

Most, if not all, of the ingredients are items that everyone keeps in the cabinet so there may not be any special trips to the grocery store. The Bundt pan I used was a stone pan. I placed all my ingredients in my one bowl and mixed everything together. The recipe says you can use vanilla or lemon yogurt and I opted to use vanilla in my recipe. I greased the pan very well and then poured the mixed ingredients into the pan and then into the oven. When trying out a new recipe, I always set the time to the lower end of the suggested time. The pound cake was done at 60 minutes, however, the recipe does not suggest how long to let the cake cool before trying to remove from the pan. I have to admit that I had to make this twice because I did not pay attention to the time the cake was out of the oven before trying to remove so it did not come out of the pan very well. On the second go around, I let the cake cool for 15 minutes while sitting on a cooling rack. I then let the cake sit flipped over on the cooling rake for a few hours. I then used a spatula to gently slide down the sides of the pan to loosen from the sides so that it would come out of the pan. Success! Overall, the cake got great reviews!


One Bowl Pound Cake

2 ½ cups of flour

2 cups of sugar

½ teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

1 (8-ounce) container lemon or vanilla yogurt

1 teaspoon vanilla extract

4 eggs


Preheat the over to 350 degrees. Grease and flour a 10-inch Bundt cake pan. Combine the flour, sugar, baking soda, salt, butter, yogurt, vanilla, and eggs in a large mixing bowl and beat at low speed until blended. Beat at medium speed for 3 minutes. Pour into the prepared pan. Bake 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.


Appetizer · Every Day Feasts

Grilled Scallops in Coconut Curry Sauce

Grilled Scallops in Coconut Curry Sauce

It’s that time of year again when some of us are looking for dinner options for meatless Fridays.  I knew I would find just the right option in one of my Junior League cookbooks. I came across this dinner option in Every Day Feasts and it didn’t disappoint. This is a wonderfully flavorful recipe without being too complicated…my kind of recipe! I paired my kabobs with Jasmine rice as an entree but this recipe can easily be used as an appetizer as well!

photo 2


Grilled Scallops from Every Day Feasts

1 cup orange juice

3 tablespoons finely chopped fresh basil

1 pound sea scallops

Coconut Curry Sauce

1 tablespoons olive oil

1 tablespoons minced shallots

1 tablespoons curry powder

1 cup unsweetened coconut milk

1 tablespoon finely chopped fresh basil

¼ teaspoon salt

¼ teaspoon dried crush red pepper

2 teaspoons fresh lime juice

For the scallops, combine the orange juice and basil in a large resealable plastic bag. Add the scallops and turn to coat. Chill in the refrigerator for 45 minutes to 1 hour, turning once. Soak wooden skewers in water for 30 minutes to prevent burning. Remove the scallops and discard the marinade. Thread the scallops onto the skewers and grill over medium to high heat until firm and opaque, turning once.

For the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and sauté until softened. Add the curry powder and cook for 1 minute or until the aroma from the curry is released, stirring constantly. Add the coconut milk and bring to a boil. Reduce the heat to medium and add the basil, salt and red pepper and cook for 1 minute, stirring occasionally. Remove from the heat and stir in the lime juice.

Yield: 4 main-dish servings or 8 appetizer servings

Every Day Feasts

Eggplant Parmesan Stacks

This recipe really surprised me.  Similar to the Popover recipe in our last post, the recipe only calls for a few simple ingredients and was perfect for a rainy, week night meal. My husband, who is not a fan of eggplant, really enjoyed it as well (another surprise).


Eggplant Parmesan Stacks

Everyday Feasts, page 52

1 eggplant

Salt to taste

3 to 4 large tomatoes

1 cup Slow-Cooked Onions (see below)

8 ounces provolone cheese, sliced

Freshly ground pepper

Basil chiffonade

Cut the eggplant horizontally into 1/8 inch slices. Arrange a single layer of the eggplant slices over the bottom of a large bowl. Sprinkle with salt. Repeat the process until all the eggplant is used. Place a plate with a weight on top of the eggplant and let stand for 30 minutes. Preheat the oven to 350 degrees. Cut the tomatoes into ¼-inch slices. Rinse the eggplant and pat dry. Arrange the eggplant on a baking sheet. Top each eggplant slice with 1 to 2 heaping tablespoons of the onions, a tomato slice and a cheese slice. Bake for 15 to 20 minutes or until the cheese is melted and golden brown. Remove from the oven and season with salt and pepper. Garnish with basil chiffonade.

Yield: 4 main-dish servings or 6 to 8 appetizer servings


Slow-Cooked Onions

Combine 5 pounds sliced Vidalia onion, ½ cup butter and ¼ port in a slow cooker. Cook on High for 12 to 14 hours or until the onions are dark brown. Store in the refrigerator for up to 1 week. Skim the butter off the top before using if desired. Unlike caramelized onions cooked over the stove, these have a lot of juice. If a recipe requires less liquid, strain and use the liquid in sauces or to flavor soups. These make a wonderful topping for grilled chicken breasts or homemade pizza. Yield: 6 cups.


Recipe Notes:

An alternative to the Slow-Cooked onions are to simply sauté the onions in 2 tablespoons of olive oil on low heat until translucent and slightly golden brown. I used the alternative and found the flavors to be wonderful.

Every Day Feasts · Junior League of Tampa

Discovering the Popover!

Rather than featuring traditional Thanksgiving recipes this month, how about we mix it up?! In keeping with the sentiment of giving thanks, let’s try to appreciate new things. We all have our go-to recipes and while November conjures thoughts of apple pies, pumpkin, squash and hearty stuffing, I wanted to try something unfamiliar and unexpected.

It’s funny; I’ve flipped through our Everyday Feasts cookbook many times and never had even the slightest interest in trying our Popover recipe. That was until I had the best popover ever. Jordan Pond House, Bar Harbor Maine is where I had the pleasure of discovering this lovely treat.

Jordan Pond House

Hard to explain exactly what a popover is, but they look like giant muffins that flake apart somewhat like a croissant, are hollow in the middle, and crispy on the outside. They pair well with butter and jam, or equally as well with a savory, steamy soup.

Start with a few humble ingredients.


Bake until puffed high and golden brown – no opening the oven while baking!


Pair with coffee, butter, jam and enjoy!



Everyday Feasts

2 eggs

¾ cup milk

¼ cup water

1 tablespoon butter, melted

1 cup flour

½ teaspoon salt

Preheat the oven to 375 degrees. Heat a 12-cup muffin pan or popover pan in the oven for 10 minutes. Combine the eggs, milk, water and butter in a medium bowl and whisk until blended. Combine the flour and salt in small bowl. Add to the egg mixture and whisk just until combined.

Remove the pan from the oven and brush the muffin cups with vegetable oil. Pour the batter into the prepared muffin cups, filling ¾ full. Bake for 30 minutes. Do not open the oven door. Popovers will be puffed and golden brown. Remove the oven and serve immediately.

For Garlic-Thyme Popovers, sauté 1 minced fresh garlic clove and 1 tablespoon chopped fresh thyme in 1 tablespoon butter. Substitute the mixture for the butter and prepare as directed above.

Recipe Notes:

I used a regular muffin tin, which when cooked the popovers were very close together (some touching). A popover pan (basically just a muffin tin with more spacing in between) may have been slightly better if you have one handy.

Dessert · Every Day Feasts · Recipes

Peach Pound Cake

By Kathryn Zahn


The tagline for this recipe, found on page 106 of Everyday Feasts, is “A refreshing fruit-filled twist on a classic recipe” and I couldn’t agree more.  Fruit is grown here year-round and if you just ask around I am certain that most anyone who cooks can direct you to a local farmer’s market.  One of our personal favorites is Parksdale, over in Plant City.  It is well known throughout Central Florida and has even been featured in Food Network Magazine for its Famous Strawberry Shortcake.  The prices are cheap and you never know what you are going to stumble across.  Last summer I bought an entire basket of Georgia peaches (about 25) for $6.99 and towards the end of strawberry season you can pick up a full flat for nearly the same price, maybe higher or maybe even lower.  So what do you do with all of this fruit???…you make pound cake!  You’ll see from the pictures below that this recipe is versatile enough to use any fruit of your liking….Bon Appétit!

Peach Pound Cake (EveryDay Feasts, p. 106)

  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 cups eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped peaches

Preheat the oven to 325 degrees.  Grease a 10-inch Bundt pan generously with butter and sprinkle with sugar, shaking out the excess.  Combine the flour, baking powder and salt in a bowl.  Cream the butter and sugar in a mixing bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Add the vanilla and beat well.

Add the flour mixture gradually, beating constantly until blended.  Fold the peaches into the batter, spoon into the prepared Bundt pan.  Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.  Cool in the pan for 10 minutes.  Invert onto a wire rack to cool completely.

Every Day Feasts

Corn Chowder

By Kelly Elkins

This corn chowder recipe is the absolute perfect comfort food! I was feeling under the weather so I decided that soup would make me feel better. Since I didn’t have the energy to cook, my husband stepped up to the plate. I was nervous that he didn’t get enough fresh corn cob since the recipe calls for 4 cups of corn, but 4 medium size corn cobs did the job. Since he loves bacon, he decided to add a little more than the 5 strips the recipe called for. I’m glad he did because the extra bacon made it that much more delicious! We decided not to add any chicken or crab meat, but I think we will go this route the next time we make it. It turned out amazing and he told me that it was an easy recipe to make.

Corn Chowder – EveryDay Feasts, pg. 34

5 strips bacon, cut into 1/2-inch pieces

2 tablespoons unsalted butter

2 cups chopped onions

2 tablespoons flour

4 cups chicken broth

2 large potatoes, peeled and diced

1 cup half-and-half

4 cups fresh corn

Salt and pepper to taste

Cook the bacon in a large stockpot over low heat until wilted and the fat is rendered. Add the butter and cook until the butter is melted. Add the onions and saute for 10 minutes or until translucent. Add the flour and mix well. Cook for 5 minutes, stirring occasionally.

Add the chicken broth and potatoes. Increase the heat to medium and cook for 10 to 15 minutes or just until the potatoes are tender. Stir in the half-and-half, corn and salt and pepper. Cook for 10 minutes, stirring occasionally. You may add 1 cup chopped cooked chicken or 1 (8-ounce) container cleaned fresh crabmeat and a dash of Tabasco sauce and cook just until warmed through.

Yield:  6 to 8 servings

Every Day Feasts · Recipes

Macaroni and Cheese with Black Forest Ham

By Kelly Elkins

This recipe is very easy to make! I’m not one to find any joy out of cooking but this was a recipe I will definitely continue to make now that I know how easy it is.

I did make a few changes due to preference and time constraint. Instead of making the garlic oil, to save time I just used regular olive oil. Also, I forgot to buy fresh garlic at the store so instead of running back to the grocery store, I used minced garlic that I had in the fridge.

Next, I decided against the fresh bread crumbs because I had some seasoned bread crumbs in the pantry and thought they would be a quick  alternative. Everything went smoothly without any hiccups. My husband and I enjoyed it so much that we decided to make it as our contribution for Thanksgiving dinner. It was delicious even with the few shortcuts, but I decided next time I make it, I will do everything exactly like the recipe calls for. I can’t imagine how good it will taste then!

This is a moderately easy recipe that even an amateur cook can make with ease.

1 1/2 tablespoons garlic oil

2 large shallots, minced

2 cups milk

2 cups heavy cream

1/2 teaspoon chopped fresh thyme

1/8 teaspoon finely grated lemon zest

10 roasted garlic cloves, mashed

1/2 cup grated Parmesan cheese

8 ounces (2 cups) shredded extra-sharp Cheddar cheese

8 ounces (2 cups) cubed Black Forest ham

1 pound bowtie or elbow pasta, cooked al dente

1 cup fresh bread crumbs

1/2 cup finely grated Parmesan cheese

3 tablespoons garlic oil

1 tablespoon chopped fresh parsley

Heat 1 1/2 tablespoons garlic oil in a large saucepan over medium heat.  Add the shallots and saute for 4 minutes or until tender. Whisk in the milk, cream, thyme, lemon zest and garlic. Simmer over medium heat for 30 minutes or until reduced to 2 3/4 cups, stirring occasionally. Reduce the heat to low. Add 1/2 cup Parmesan cheese and the Cheddar cheese gradually, stirring until blended. Add the ham and mix well. Add the pasta and toss to combine. Spoon the mixture into a 9×13-inch baking pan sprayed with nonstick cooking spray.

Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup Parmesan cheese and 3 tablespoons garlic oil in a bowl and mix well. Sprinkle over the prepared dish. Bake for 20 to 30 minutes or until the mixture is bubbly and the bread crumbs are golden brown. Sprinkle with the parsley and serve immediately.

Ask for Black Forest Ham at the deli counter to be cut into 1-inch slices. Cut into cubes at home.

Yield: 6 servings

Every Day Feasts · Salad

Fresh Carrot Salad

By Kristin Vrana

Fresh Carrot Salad with Almonds

The first recipe that caught my attention as I was browsing through EveryDay Feasts was the Fresh Carrot Salad.  This recipe screamed simple and fresh, which define a good summer recipe in my mind.

Fresh Carrot Salad

1 TBSP White Wine Vinegar

1 TSP Dijon Mustard

1/2 TSP Salt

1/2 Cup Olive Oil

2 LBS Carrots, Grated

1/2 Cup Slivered Almonds, Toasted

Combine the vinegar, mustard and salt in a small bowl and whisk until blended.  Whisk in the olive oil and set aside.  Combine the vinaigrette with the carrots in a large bowl and toss to mix well.  Spoon into a serving dish.  Sprinkle with almonds when ready to serve.

I made a couple tiny modifications in the interest of time, calorie reduction, and my one-person household.  The most notable changes were using the only available bag of shredded carrots (10 oz rather than 16 oz) and reducing the olive oil by 1/4 cup.

After sampling a small portion, I shook the remaining salad in a ziploc and let it marinate as I packed it in a picnic basket to bring with me to Rock The Park.Carrot Marinade

This was my first experience with a carrot and almond combo and I was very impressed!  I would have never thought that carrots and almonds would compliment each other so well.  This recipe was also ideal for a picnic dish because it tasted even better after sitting and all of the ingredients were outdoor temperature friendly.

I passed the salad around as a side and then plopped the rest on a whole wheat pita with homemade hummus and cucumbers as my main course.  The addition of the carrot salad was a game changer and I highly recommend adding this burst of color to your favorite summer sandwich!Carrot Salad on a Wrap