http://www.eatthisfood.com Fri, 15 Jun 2007 19:00:22 +0000 http://backend.userland.com/rss092 en This is an old recipe that I found on line and have tweaked over the years. You can double the recipe to make two 9-inch layers or a 13x19 sheet. The cooking time for those is about 45 minutes. The batter is easily made in a bowl with a mixing ... http://www.eatthisfood.com/2007/06/14/carrot-cake-cupcakes/ We had a week of Martha at our house last week. This was one of our vegetarian dinners and it was tasty - filling but not too heavy. Next time we're going to melt mozzarella over the top! Ingredients: 2 Tbs olive oil 2 Tbs red wine vinegar 1 large eggplant, cut lengthwise into ... http://www.eatthisfood.com/2007/04/30/grilled-eggplant-rolls-with-ricotta-cheese/ With a title like "Pecan Balls" most people think this is a recipe for a sweet treat, and it is...but not in the way you are thinking. These Pecan Balls are a vegetarian alternative for meat balls...the ingredients may seem odd...but trust me on this one. I had my doubts ... http://www.eatthisfood.com/2007/04/09/swilleys-pecan-balls/ Becca found this recipe in Cooking Light and was nice enough to pass it along! These have a great coconutty flavor and are indeed light. If you don't care about the light part, they would be great with toasted, chopped macadamia nuts! Ingredients: 1 1/2 cups flour 2 tablespoons sugar 2 tablespoons flaked, sweetened ... http://www.eatthisfood.com/2006/12/31/coconut-pancakes/ We adapted this recipe from Epicurious. We think it tastes way better and is much easier to make. If you like Williams Sonoma's Peppermint Bark, you should try this - it's just as good! Make sure you use good quality chocolate. The best way to crush the candy is to ... http://www.eatthisfood.com/2006/12/25/peppermint-crunch-bark/ Zack's sister, Emily, found this recipe in the newspaper a few years ago. Molasses and peppermint are such an unlikely combination, but these are awesome! You can use margarine in the cookies and water in the icing for an equally good vegan version. The peppermint extract in the icing is ... http://www.eatthisfood.com/2006/12/25/peppermint-molasses-cookies/ This is so damn good it should be against the law. Rick had to physically remove it from the table so he would stop eating it. I call it macaroni and cheese for adults. It is great with a fresh green salad with lemony vinaigrette – to ... http://www.eatthisfood.com/2006/10/28/lincoln-park-bow-tie/ I first had this years ago when my college roomate (and good friend) Amy made it for us. It was a hit then...and in the Fall, I get a craving for this delcious sauce and creamy polenta. This recipe was handed down to her from her grandma, Ida Viviani. Chicken ... http://www.eatthisfood.com/2006/10/28/viviani-chicken-and-polenta/ This chicken is moist, flavorful, and roasted to perfection. We tossed some new potatoes and onion in some olive oil, salt and pepper and added it to the roasting pan. Add a salad and it was a delicious dinner. The vinaigrette could be used as a salad dressing, as ... http://www.eatthisfood.com/2006/09/10/roast-chicken-with-mustard-vinaigrette/ Ingredients: 2 tablespoons extra-virgin olive oil 4 cups water 1 1/3 cups yellow cornmeal 1 1/4 teaspoons salt 1/2 cup slivered fresh basil leaves 2 cups halved cherry tomatoes 2 garlic cloves, minced 1 cup crumbled Gorgonzola cheese (about 4 ounces) 1 cup shredded mozzarella cheese (about 4 ounces) 1/2 cup tosted pine nuts (optional) Directions: Preheat oven to 450°F. Brush 12-inch-diameter ... http://www.eatthisfood.com/2006/09/10/23/