From Patti LaBelle on The Tyra Banks Show (yes, if someone’s cooking, I’m watching) here comes Fierce Fried Apple Pie. I made this yesterday, and it was very easy and oh so good. I hadn’t used this method before, which was what encouraged me. The apples are partially cooked in flavored syrup, then drained and baked in the pastry shell. Surprisingly, the apples themselves retain their tartness and texture, while the crust (which is topped with a brown sugar crumble) becomes the sweet element. Make sure you choose a type of apple that is suitable for pies (she recommended Jazz or Braeburn – I used Golden Delicious and Gala as those weren’t in my store). Have all your apples prepped and ingredients assembled before you start the syrup; as the recipe warns, it does require constant stirring to prevent burning. DO NOT OVERCOOK THE APPLES - you’ll end up with an apple SAUCE pie!! While the time stated in the recipe didn’t seem like long enough, it was sufficient to release some of the apples’ excess juices and still flavor them well. There IS a lot of syrup left over when you’re done, so I gently boiled that for a few more minutes, and now have a cinnamon/apple flavored syrup to either serve with the pie, or on pancakes, etc… Of course, you MUST top each slice with a spoonful of vanilla ice cream or a slice of sharp cheddar – why, it would be downright un-American to skip that!

This technique has dozens of easy possibilities! From Rachael Ray, try Mini Deep Dish Pizzas! Using biscuit dough from the refrigerator section of your grocery store, as host or hostess, you can prebake a couple dozen (or more) mini shells. Make whatever filling(s) you like – I would try a simple cheese blend, the sausage & pepper one she made, maybe a spinach and shroom – the point is, prepare whatever fillings you like! The site states that this makes 6 mini pizzas – I think they meant servings. Each biscuit makes three pizzas, so you can do the math (hint: don’t try to slice horizontally, just cut into thirds and reshape!)… Keep your fillings fairly dry – no one likes a soggy pizza! Just as your Superbowl crowd gets settled, fill, top with a little more cheese, and throw in the oven just long enough to heat through and melt the cheese. You’ll have a variety of freshly baked, classy nibbles to impress your friends – with very little effort. Enjoy the game!

I just realized that I haven’t talked to you about brining?!? Even an hour will make such a difference. For poultry or pork, this is an incredibly simple, quick way to add a whole lot of juiciness! It seems odd, but by soaking the meat in salted/sugar water, a little bit of the natural juices are drawn out, but they are re-absorbed, and more importantly, HELD with the extra bit of flavoring. For about each pound of “white meat”, add one cup of water to a large container – typically about 1 quart of water for every 3-4 pounds of meat. Add one cup of coarse salt (1/2 cup table salt) and ½ cup sugar for every 1-2 quarts water. Soak the desired meat in the brine (in the fridge) for at least an hour… longer if you can, up to 24 hours. Some recipes add other flavor elements, like lemons, or onions, or other savory ingredients. Drain, rinse, and pat dry. Then cook, however you usually cook. Me, I love ATK’s Crisp-Skin High-Roast Butterflied Chicken with Potatoes recipe. Using a flavored butter spread under the skin of the chicken, and then roasting at a high heat, you can make juicy, yet crisp chicken and wonderful potatoes - all in one pan! (You layer the potatoes under the rack that holds the chicken; so they’re flavored with schmaltz, i.e. chicken fat). I add a few thinly sliced onions to the potatoes, and MAN, that is a great meal! That was last night’s dinner. I’m still full.

Dig out that Crockpot! Or maybe that slow cooker... The UP side to the economic state is that we are once again appreciating the joy of home cooked meals; if I believe the media, the slow cooked home meals.

Emeril is running a contest on GMA. America’s Test Kitchen is showing recipes using this technique. Even “The View” got into the act and posted a few recipes….

I’m all for it. But please, don’t just throw everything into the pot and expect it to taste great. It does require some advanced planning and prep work.

Any recipe using meat/poultry, onions or wine needs some browning/searing or reducing on the stove before going into the slow cooker. Some flavors intensify in time, others dissipate – and the fact that virtually all the moisture stays in the pot creates another element of dilemma.

I still have the “cookbook” pamphlet that came with the pot I’ve had for maybe 30 years?!?! Some of the recipes would be great if cooked slightly differently – but not as presented (I’ve tried them).

It may sound counter-intuitive, but the key to a simple dish is the preparation. PLEASE, look for ways to make this method as tasty as it is simple. Let me know what your favorites are!

A few weeks ago I caught part of a local news program that had someone talking about how “you shouldn’t put anything on you that you wouldn’t put in you”.

I remembered the quote, but not much else – until I went grocery shopping with my Mom who bought Sunflower oil. That kind of surprised me, as they tend to be an olive oil household. Mom referenced the same newscast, and said that she had been using it as a skin moisturizer – per the show’s advice.

Arms, legs, hands, feet… she swears that it soaks in quickly, doesn’t feel greasy, there’s virtually no smell…. And a whole lot cheaper than any moisturizer on the market!

As this is a bitter cold winter in the northeast (and much of the world), dry skin can be a problem for all of us. Getting back to basics can’t be a bad thing. Hey, I’m going to buy an extra bottle….

I was reminded of this recipe this weekend - a simple and elegant dessert with little to no fuss. From “Everyday Foods” by Martha Stewart, this Cream Cheese Pound Cake is delightful! I’ve made this a few times, and so have some family. I feel I must warn you – it IS addictive. Sort of a cross between cheesecake and pound cake, it tastes great all by itself. Add some berries or chocolate sauce and/or some whipped cream… well, you can just imagine the wonderful results. I try to freeze one loaf for later (it does freeze well), but it doesn’t stay “hidden” for long. Indulge!

I’m a “pet person”. My Mom grew up in NYC and couldn’t have many animals then, so, well, she/we made up for that over the years. I currently have a dog and two cats; my Mom & Papa have four dogs and two coi ponds… and a bunch of adopted squirrels, birds, and chipmunks. So here’s a treat for our four-legged devoted friends. Doggy Layer Cake is a silly, simple, and healthy expression of our love for our special “children”. The presentation is lovely (picture here), but it does make a lot! Crumble up the leftovers into small bags or containers, and freeze. Serve a little each week as a special addition to their normal fare – they’ll thank you for it!

Jeff & Anita found this recipe, and have served it a few times, to everyone’s delight (including mine)! From Giada De Laurentiis, for a flavorful appetizer or unique snack, I strongly suggest that you try Grilled and Stuffed Mushrooms with Sausage and Gorgonzola. Honestly, they could make a meal with a little pasta and a good green salad. The prep is easy, the flavor supreme. They’re just a touch spicy depending on the sausage you choose. According to Anita, only one person has considered them too hot, but that guest is sensitive to any “heat”. Instead of the large portabellas, to provide more, smaller servings they used crimini mushrooms (also known as “baby portobello”, which basically they are). Whatever shroom you opt to use, these are great!

These sandwiches seem to be all the rage – but unless you’re one of those people that needs every new gadget and gizmo that comes on the market, the wonderful pressed sandwiches can be made a number of simple ways.

If you’ve ever been to a small, cozy diner you’ve watched them use a wide metal spatula to press “whatever” into the grill. Flip, and then do it again. That’s easiest.

You can always place a second heated skillet on top of your first (containing the sandwich) with a big can or two to weight it down… but to me that just means more clean-up.

An indoor grill – that boxer’s brand comes to mind – can do the same thing in most cases, and is great for other uses as well.

For that matter, if you don’t mind the crosshatched pattern, a waffle iron can do the same job. Rotate the dish, and tell your family that you’re giving them diamonds

I don’t understand the fuss about the “toys” – but if that’s you’re thing, go for it! My kitchen and counters simply don’t have room for all of them…

Giada De Laurentiis showed this recipe on NBC’s Today show. Her Lemon Spaghetti is both simple and economical. What a relief after all of the holidays! The only cooking required is boiling the pasta – then just tossing all the other ingredients together. Enjoy this treat – both in taste and ease; think of me on some cold winter’s night soon!