Author Archives: Staff

Chewey Chocolate Cookies

1 1/4 c. butter-softened, 2 c. sugar, 2 eggs-beaten, 2 tsp. vanilla, 2 cups flour, 3/4 c. cocoa, 1 tsp. baking soda, 1/2 tsp. salt Cream butter, sugar, eggs, and vanilla. Combine flour, cocoa, baking soda and salt and add … Continue reading

Posted in Desserts | Leave a comment

Banana-Gingersnap Yogurt Freeze

2 cups frozen vanilla yogurt-softened, 6 gingersnap cookies-chopped, 2 bananas-sliced, 1/4 cup chopped toasted nuts (pecans). Makes four servings. Layer equal amounts of frozen yogurt, chopped gingersnaps, bananas and pecans in 4 small dessert cups or glasses. Freeze until yogurt … Continue reading

Posted in Desserts | Leave a comment

Hasty-Bake’d Pizza Dough

1 package dry active yeast ¼ cup tepid water 1 Tablespoon honey 4 cups unbleached flour 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil 2 teaspoons olive oil 1 ½ cup cold water In the bottom of … Continue reading

Posted in Bread | Leave a comment

Garlic Bread

Make diagonal slices into a loaf of French bread about 1 ½” apart, being careful not to cut all the way through the bottom. Mash one clove of garlic (or use about ¼ teaspoon of garlic powder) and mix well … Continue reading

Posted in Bread | Leave a comment

Grilled Pizza

Ingredients: 1 package large Thin Crust Pizza Crust (already baked), 2 cups of shredded Mozzarella Cheese (and other shredded cheeses to taste), 3 -4 thin slices of Prosciutto-cut into bite sized pieces, 1 Large can of Tomato Sauce, 2 Tablespoons … Continue reading

Posted in Bread | Leave a comment

Carolina Sandwich Slaw

2 cups chopped cabbage 2 Tablespoons minced onion 2 Tablespoons white vinegar 1 ½ Tablespoons mayonnaise 2 teaspoons sugar ¼ teaspoon salt Generous grinding of black pepper Mix all ingredients together in a bowl and refrigerate, covered, for at least … Continue reading

Posted in Veggies | Leave a comment

Calico Pepper Salad (Smoke & Spice Cookbook)

3 large bell peppers, preferably 1 each of red, yellow and green 1 small onion 1 fresh green chile, preferably New Mexican, Anaheim or poblano (optional) 1 fresh jalapeno or 1 to 2 fresh serranos 3 garlic cloves 1 Tablespoon … Continue reading

Posted in Veggies | Leave a comment

Soy-Grilled Green Beans (The Vegetarian Grill Cookbook)

1 pound green beans, trimmed 2 Tablespoons toasted sesame oil 1 Tablespoon soy sauce 1 Tablespoon dry sherry or Chinese rice wine 2 garlic cloves, minced Prepare a medium-hot direct fire in your Hasty-Bake with a lightly oiled vegetable grill … Continue reading

Posted in Veggies | Leave a comment

Herb Butter-Basted Corn-on-the-Cob (The Vegetarian Grill Cookbook)

6 ears corn, unhusked 1 fresh herb sprig (such as basil, cilantro, oregano, thyme, chives, etc.) 1 garlic clove ½ teaspoon salt 1 ½ Tablespoons unsalted butter Prepare a medium-hot direct fire in your Hasty-Bake. Peel back the husks from … Continue reading

Posted in Veggies | Leave a comment

Roasted Red Peppers

Cut each bell pepper in half and remove the core and seeds. Place the pepper over direct heat on your Hasty-Bake and roast, turning occasionally, until completely charred (about 10 minutes). Place the pepper in a paper bag and let … Continue reading

Posted in Veggies | Leave a comment