Sun~Dried Tomato Pesto, Basil Pesto, and Turkey Bagels with Herb Cheese Spread!

Once upon a time, a local sandwich shop offered a wonderful bagel sammie that was unforgettable.  I memorized the ingredients way-back-when so that I could try and replicate the sandwich at home.  I really had to go back into the cobwebs of my mind to retrieve those ingredients to make this savory bagel sandwich.

Here's the story that I found in the recesses of my mind:

There once was a toasted bagel that had two friends stop over and visit.  One friend's name was sun-dried tomato pesto and the other friend's name was basil pesto.  Along came some nice, crispy lettuce, a sliced red onion, and plenty of sliced turkey friends to join the party.  But what would a good sandwich be without the joy and friendliness of some creamy, soft herb cheese to soften up the tangy pestos?  Together these ingredients made one bagel lover eat happily every after!

If you're looking for a flavorful sandwich, than you'll certainly love this!

Sun-Dried Tomato Pesto, Basil Pesto, and Turkey Bagels with Herb Cheese Spread.

Bagels (your preference in flavor, garlic would be nice; and preferably authentic NY bagels)
Sun-dried tomato pesto
Basil pesto
Lettuce (use the variety of your choice)
Red onion
Sliced smoked turkey (Boar's Head is the best)
Soft herb cheese (such as Boursin)

Slice the bagels in half and toast them.
Spread the sun-dried tomato pesto on the inside of one half.
Spread the basil pesto on the inside of the other half sliced bagel.
Thickly layer the smoked turkey on top of one half.
Spread some soft herb cheese on top of the turkey slices.
Place some lettuce leaves on top of the cheese.
Place some red onion slices on top of the cheese.
Put the other half of the bagel on top.
Slice the whole bagel sandwich in half and secure with toothpicks, if necessary.

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Chocolate Spiderweb Cookies

Chocolate and Halloween!  What a fun pair!

This month’s Cooking Light Virtual Supper Club’s theme is “Spooks”, perfectly appropriate for this time of year.  Although I’m a chocoholic, I’ve never, ever made chocolate cookies . . . always brownies or a cake.  So this was a first for me.  The cookie dough itself is like buttery fudge and truthfully could be devoured as such and not even baked into cookies!  Yum!

Now I must admit that I didn’t have the steadiest hand to make perfect icing spiderwebs . . . after all, I’m not a spider or a professional baker!  In the end after the big ‘photo shoot’, I just filled two chocolate cookies with the icing and enjoyed what I think could really rival an Oreo cookie!  Mr. M. and P. will be so happy when he gets home to nosh on these chocolate treats!

Chocolate Spiderweb Cookies

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable shortening
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray
2 cups powdered sugar, sifted
2 tablespoons low-fat milk

Preheat oven to 350º.
Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.
Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy.
Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended.
Add vanilla and egg white; beat well.
Add flour mixture; beat until well blended.
Turn dough out onto wax paper; shape into a 6-inch log.
Wrap log in wax paper.
Freeze 2 hours until very firm.
Cut log into 1/4-inch slices, and place slices 1 inch apart on baking sheets coated with cooking spray.
Bake at 350º for 7 minutes.  These will harden as they cool, so do not over bake.
Remove from pans; cool completely on wire racks.
Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth.
Spoon into a small zip-top plastic bag; seal.
Snip a tiny hole in 1 corner of bag.
Working with 1 cookie at a time, pipe 2 to 3 circles onto each cookie.
Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web."

Note:  For the glaze, snip a very small hole in the corner of the plastic bag. If it's too small, you can always make it bigger.


For more recipes from this month's Cooking Light group, head on over to Val's blog More Than Burnt Toast!

Our host this month is Jerry from Jerry's Thoughts, Musings and Rants prepared Dracula's Revenge (Baked Penne with Sausage and Garlic)

Sandi of The Whistlestop Cafe started us off with Devilish Eggs.
Mary Ann of Meet Me in the Kitchen brought Sweet Potato and Black Bean Empanadas.
Val of More Than Burnt Toast contributed Roasted Squash Soup with Turkey Croquettes.
Jamie of Mom's Cooking Club made Devilishly Divine Peanut Butter Caramel Corn.

Lots of super-delicious autumn and Halloween fare to enjoy!

Boo!
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Nonna's Italian Stew!

October has arrived!  

Finally, we're able to enjoy a break in the intense heat of this past summer.  All of these welcomed cooler days and chilly evenings officially ring in the time of year to prepare delicious, rib-sticking, hearty soups and stews.   So today, with daytime temps in the low 70's, it was a perfect time to prepare my mother's treasured stew.

Although we enjoy this throughout fall and winter, it is very special to my family because we traditionally serve this stew every Christmas eve, ladled on top of creamy polenta and thick slices of cheese.  Since my family is from the northern mountains of Italy, they do not live near the sea.  My relatives weren't even aware of the Italian 'Feast of the Seven Fishes' on Christmas eve!

Now this is definitely an Italian version of beef and vegetable stew.  It's thick tomato base and garlic give this stew it's distinctive difference.  Here is the recipe for our beloved Italian stew:

Nonna's Italian Stew

2 lbs. round steak or London broil, cut into 1" cubes
8 cloves minced garlic
3 Tbsp. olive oil
2 Tbsp. salt
1 tsp. pepper
6 carrots, peeled, sliced into 1 - 2" pieces
10 russet potatoes, peeled, and cut into 2" cubes
2 cups sliced celery, with the leaves chopped up
2 large onions, quartered
1 bunch Italian flat leaf parsley, chopped
at least 12 oz. of tomato paste
at least 4 cups of water

In a large, deep, heavy pot, brown the meat cubes in the olive oil.
Add the garlic when the meat is browned (do not burn the garlic).
Add the tomato paste and the water.
Cook the meat approximately 45 minutes.
Add all of the vegetables and more water if it is too thick.
Add the parsley.
Cook for potatoes are 'al dente' and NOT mushy, about 20 minutes.
Always taste and change, taste and change to your preferences!

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