My Favorite Creamy Chicken Soup

On a blustery day, this rich and creamy soup soothes the soul...trust me!

Creamy Chicken Soup~

3 Tb butter
1 medium onion - chopped
1 large clove garlic - pressed
3 Tb flour
5 cups chicken broth - I use the brand - Better Than Bouillon
3 stalks celery - chopped
2 carrots peeled - chopped
1/4 tsp fresh rosemary, chopped - or dried
1/8 tsp sage - I used powdered - if using dried leaves use a little more
1 1/4 cups half & half
3 cup shredded chicken - rotisserie is my fav for this one!
3/4 t dried parsley or 1 1/2 tsp freshly chopped
salt and pepper to taste
noodles if desired - I put them in if I'm in the mood - you really don't miss them!

In your favorite soup pot add the butter and onion over medium heat, saute for 4 min. - add garlic and cook another minute. Stir in flour to create a paste like texture. Slowly stir in chicken broth until mixture is well combined. Add celery, carrots and herbs - bring to a low boil and cook until veggies are soft - about 10 min.
Turn down heat to low and stir in half & half and chicken. Enjoy!

* you can stretch this soup by adding milk

I CAN'T BELIEVE THESE ARE LOWFAT SUGAR COOKIES!

I love cookies, (and so does Bryn a.k.a. Sarah Palin) especially sugar cookies. I only make them 3 times a year -Halloween, Christmas, and Easter. Last weekend I was in Park City with some girlfriends, while we were shopping at the outlet mall I was very pleased to come across a Mrs. Field's store. Years ago her cookies would satisfy the inner beast, so I thought I could count on her to end my hankering for sugar cookies this Halloween. When I went to pay for my 3 cookies the cashier threw me, when she said, "that will be $8.60" - my mouth dropped!! I relinquished one cookie and headed back to the car, thrilled to finally have them in my paws. I took one whiff and knew I'd been had! The first and last bite proved it, they smelled and tasted like plastic and cardboard mixed with sugar, basically not one trace of real butter!
When I returned home a few pounds happier - I decided to make a good lowfat sugar cookie without cutting out the taste- I've gotten rave reviews! Take that Mrs. Field's!

THE ULTIMATE LOWFAT SUGAR COOKIE~

Preheat oven to 375 degrees

3/4 cup plus 1 Tb all-purpose flour
1/2 cup cake flour-this can get really compacted in the box, make sure you spoon into cup and level with a knife.
1/2 tsp baking powder
1/2 tsp salt
4 Tb butter- softened
3/4 cup sugar
1 large egg, lightly beaten
1 Tb vanilla -yes, I said 1 tablespoon!

Line 2 baking sheets with parchment paper.

In a medium bowl whisk flours, baking powder, and salt; set aside.
With electric mixer, cream together butter and sugar until fluffy, about 3 min. Add egg and vanilla and beat until combined. Add flour mixture and beat until just combined.
Wrap dough in plastic wrap and refrigerate for 30 minutes or until firm.

Roll out dough and cut into desired shapes.
Be sure to bake cookies one sheet at a time, until edges are light golden and centers are set
8 to 10 minutes. Don't over bake!

*I usually double this recipe. I only use 1 1/2 Tb vanilla if I double it.

Pumpkin Pancakes with Apple Cider Syrup

This one is from Michelle-one of the great cooks of our time! You ask why? Well, she has 6 kids, so I say that makes her the ultimate pro in pleasing a crowd with a recipe like this...

Ingredients

2 cups flour
4 tsp. baking powder
2 tsp. cinnamon
2 Tb. sugar
1 tsp. salt
2 cups milk
1 cup pumpkin
4 Tb. oil
4 eggs- separated

In a medium bowl whisk- egg yolks, milk, pumpkin, and oil.

In a small bowl whisk together dry ingredients. Add to pumpkin mixture and stir by hand until combined. Set aside.

In another bowl beat egg whites until soft peaks form. Fold into batter. Don't over mix!

Buttering the grill makes these extra tasty!

Apple Cider Syrup

In a saucepan combine:

1 1/2 cups apple cider
1 cup corn syrup
1 tsp. lemon juice
1/2 t nutmeg
1 cup brown sugar
4 Tb. butter
1 tsp. cinnamon

Bring to a boil then turn down heat and simmer for 20+ minutes until thickened. Let stand for 30 minutes.

Here's another yummy syrup from Aimee. I use this one if I forget to buy apple cider. It's also really fast!

Cinnamon Syrup

1 cup sugar
2 Tb.flour
1/2 tsp. cinnamon
1/8 tsp. salt
2/3 cup water
3 Tbl. butter

In a saucepan mix all the dry ingredients together, then stir in the water. Bring to a boil over meduim heat and boil for 1 minute. Remove from heat and stir in butter until melted. Serve warm.

Sopa De Mexico (Me-he-co)!! ya gotta say it right!

Here it is Hillary-I'm pretty sure this is the one I made at the recipe exchange. I have a few more like this that I love- I'll post them later :o)

Ingredients

In a large pot, saute until tender-
1 tsp. olive oil
1 medium onion, chopped
1 clove garlic, minced

Add:
1 can Mild Rotel tomatoes
1 can black beans - don't drain
2 small cans sweet corn - don't drain
1 can red beans - drained
2 small cans tomato sauce
1 can diced tomatoes
1 cup chicken broth
1 soup can of water - if needed
1 can of chicken or 2 chicken breast cooked and shredded

Heat and serve - with a dollop of sour cream, guacamole, cilantro, and crushed tortilla chips-YUM-O!

Aimee's Chocolate Chip Pumpkin Bread

It's finally chilly outside- perfect weather for pumpkin bread. I once again tweaked the recipe so I can devour even more!

Preheat oven to 350 degrees

Ingredients

5 eggs
3 cups sugar - I used 2 1/2 cups
2 1/2 cups pumpkin
2 cups oil - I used 1 1/2 cups I'll experiment with even less, later..
4 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp. soda
4 1/2 tsp. cinnamon
1 1/2 t nutmeg
1 1/2 t ground cloves
1 tsp. ginger
1 1/4 cups semi-sweet chocolate chips
1/2 cup pecans - optional

Grease 3 - 8" bread pans.
In large bowl cream eggs and sugar. Add oil and pumpkin until combined.
In a med. bowl whisk together dry ingredients. Add to creamed mixture until combined and fold in the choco chips.
Bake for 50 - 60 minutes.

Fast and Famous Breadsticks!

I get a lot of requests for this one- just watch out for the kids (husband) breaking into a breadstick sword fight!

Preheat oven to 375 degrees

In a small bowl add:

1 Tb. yeast
1/8 tsp. sugar
1 cup very warm water - not too hot or you'll kill the yeast :(
Let this sit and get all nice and foamy...

In a medium bowl whisk together:

2 cups flour
2 Tb. sugar
1 tsp. salt

Add the yeast mixture to the flour mixture and stir until JUST combined. It will be kind of goopy looking. Let this sit in bowl covered with a towel for 10 to 20 minutes. I usually do 15 min. but it will work with whatever time you've got! Gotta love that!

Generously flour the area of the counter you'll be working on. Scrape dough onto counter, sprinkle with flour and knead dough until it gets to the right consistency - add more flour if too sticky. You want the dough to be soft and pliable. Roll dough into rectangle about 1/2 inch thick.
With a pizza cutter, cut into 3/4" strips. Twist the strips as you lay them on a greased cookie sheet. Brush each stick with melted butter, and sprinkle with garlic salt (I like Lawry's) -if you want you can also sprinkle with Italian seasoning and Parmesan.
Let them rise until double their size, about 20 minutes. Bake for 10 minutes, then turn on broiler and broil for 2 minutes. Watch them closely or they'll be toast!
Now here's the secret that makes them so yummy...more butter baby!! Brush each stick again with melted butter and get ready to defend yourself!

YUMMY MEATLESS LASAGNA ~ lowfat

As a family we recently decided to try to cut way down on our meat consumption. Actually Bryn has declared herself a vegetarian, Garrett's goes for what ever he thinks will help him gain weight for football, and Dave and I are aiming for once a month. It hasn't been half as hard as I thought it would be- I just never thought I'd be fantasizing about what meat dish to make for the month!

Anyway, this recipe was a meatless hit!

Preheat oven to 375 degrees~

INGREDIENTS

1 pound fat-free ricotta cheese - I used lowfat
3 1/2 cups reduced fat mozzarella cheese, shredded-I used regular
1/2 cup parmesan chees- grated
1/2 cup fresh basil leaves-finely chopped
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
Optional~fresh spinach leaves -or 1 frozen 1o oz box of chopped spinach thawed and squeeze drained.
2 jars of your favorite spaghetti sauce
1 box no-boil lasagna noodles - I like Barilla

FOR THE FILLING:

Mix 2 cups mozzarella cheese, ricotta, parmesan, basil, egg, salt, and pepper together in large bowl until thoroughly combined.

TO BAKE AND ASSEMBLE:

Coat 9-by-13 baking dish with cooking spray. Spread 1 1/2 cups sauce evenly over bottom of dish.
Lay enough noodles to evenly cover sauce. Spread half the filling mixture over noodles. Spread 1 cup sauce evenly over the filling. If using spinach leaves, cover evenly over sauce. Repeat this layering once more.
Lay enough noodles to cover the top. Spread 1 1/2 cups sauce evenly over the noodles. Cover with foil and bake for 40 min. Remove foil and sprinkle 1 1/2 cups mozzarella cheese over the top. Continue to bake until cheese is melted, about 10 -15 minutes.

PUMPKIN STREUSEL MUFFINS - HEALTHY OR NOT, YOU CHOOSE!

These are my favorite fall muffins. The regular recipe from Liza was so good, but I could never stop at 1 - 2 - okay I could never stop. I came up with this healthier version so I don't feel like I'm missing out! I added the streusel topping to make them even more irresistible!
If you want to learn how to make your own pumpkin puree, go here http://thepioneerwoman.com/cooking/
She makes it look so easy!

REGULAR RECIPE~
Preheat oven to 400 degrees

In medium bowl whisk together:

2 eggs
1 cup sugar
3/4 cup oil

In large bowl whisk together:

1 1/2 cup flour
1 tsp. soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt

Add wet mixture to dry until just combined. Fold in 1 cup pumpkin. Grease muffin tins or use papers.

Streusel topping:

In small bowl combine:
1/4 heaping cup flour
1/4 cup packed brown sugar
2 1/2 Tb. melted butter
1/4 tsp. cinnamon
2 Tb. pecans, chopped -optional

mix all together with a fork until nice and crumbly.
Line muffin pan with papers. Fill with muffin batter and sprinkle a little streusel on each muffin. Bake for 16 - 20 min. - depending on your oven.
Makes 12 muffins

HEALTHIER VERSION~

In a medium bowl whisk together:

2 eggs
3/4 cup sugar
1/4 cup oil
1/4 cup applesauce

In a large bowl whisk together:

1 cup wheat flour - I always use white wheat when baking, red wheat doesn't do to well.
1/2 cup unbleached white flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/8 tsp. pumpkin spice
1/2 tsp. salt

Follow the same instructions from above. Don't forget the 1 cup pumpkin and streusel topping.
Enjoy 1 - 2 or 3 without as much guilt!!

Oven-baked Brown Rice

Tastes better, better texture, if you know what I mean.

1 1/2 c brown rice
2 1/3 c water
1 T olive oil
1/2 t salt

Preheat oven to 375 degrees.
Spread rice in 8 in square glass baking dish.
In a med. saucepan bring water and oil to a boil over high heat; once boiling stir in salt and pour water over rice. Cover baking dish with a double layer of foil. Bake for 1 hour, until tender.
Fluff rice with a fork.

To double recipe use a glass 13-by 9 inch dish. Same baking time.
Cooks Illustrated ~

Classic Tuna Salad

Because of this yummy recipe, I always make sure I have fresh parsley on hand. It really makes a difference! The recipe calls for albacore tuna, but I read that it has a lot more mercury then chunk light.

2 cans solid white tuna in water or chunk light tuna
2 T juice from 1 lemon
1/2 t salt
1/4 t ground black pepper
1 small celery rib, minced
2 T minced red onion
2 T sweet relish
1/2 small garlic clove - pressed
2 T minced fresh parsley leaves
1/2 c mayonnaise - I do alittle more then 1/4 c and use light mayo.
1/4 t Dijon mustard

Drain tuna. In bowl combine all ingred. Can be covered and refrigerated up to 3 days.

Banana Bread

preheat oven to 350 degrees

1 3/4 c flour
2/3 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c soft butter
2 T milk
2 eggs
1 cup mashed bananas (2 to 3)

In mixer combine 1 cup flour, sugar, baking powder, baking soda, and salt. Add mashed bananas, butter and milk. Beat on low until blended, turn on high speed for 2 minutes. Add eggs and remaining flour till blended.
Pour into greased 8x4x2 loaf pan. Bake 55 to 60 min.
Makes 1 loaf.

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Zucchini Bread

I love this recipe because it has 1/2 the amount of oil then most other recipes, and you can't tell!

Preheat oven 350 degrees

1 1/2 c flour
1 t cinnamon
1/2 t baking soda
1/4 t baking powder
1/4 t nutmeg
1/4 t salt
1 c sugar
1 cup finely shredded zucchini
1/4 c oil
1 egg
1/4 t lemon zest

In a bowl whisk together flour, cinnamon, nutmeg, baking soda, b. powder, and salt.
In another mixing bowl combine sugar, egg, oil, zucchini, and zest. Add flour mixture, to wet mixture and stir until just combined.

Pour into greased 8x4x2 loaf pan. Bake for 50 to 60 min. Eat with cinnamon butter and prepare to die.

Makes 1 loaf ~ Thanks Star!


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Cinnamon Butter

Yummy on a slice of warm zucchini bread!

2 cubes butter
3 T cinnamon
1/2 pound powdered sugar

Whip it all together and you're good to go impress someone!

Recipe from Aimee :o)

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Meatloaf Makeover

I've never liked meatloaf until I came across this one from Cook's Illustrated. It's their lowfat version and it's insanely good! I know it looks like alot to prepare, but once you make it, the next time is a breeze ~ promise!

Meatloaf

1 t oil
1 onion, chopped fine
salt
3 cloves garlic pressed
1 minced fresh thyme leaves
1/4 c tomato juice
1 slice hearty white bread, torn into pieces
1 1/2 pounds 90 percent lean ground beef
1 egg
1 T soy sauce
1 T Dijon mustard
2 T finely chopped fresh parsley leaves
1/2 t ground black pepper
salt

Glaze

1/3 c ketchup
3 T apple cider vinegar
1/2 t hot sauce
2 T brown sugar

Heat oven to 375 degrees
Set a wire rack inside a rimmed baking sheet and place an 8-by6-inch piece of foil in center of rack. Using skewer poke hole in foil 1/2 in apart through out foil.
Heat oil in med skillet. Cook onion and salt til soft. Add mushrooms and cook until they release their liquid, about 5 min. Increase heat and cook until liquid had evaporated. Add garlic and thyme and cook 30 seconds. Stir in tomato juice and cook until thickened about 1 min. Transfer to a food processor, add bread and process until smooth. Add beef and pulse to combine.

Whisk egg, soy sauce, mustard, parsley, pepper and 1/4 teaspoon salt in large bowl. Add beef mixture and mix with hands until evenly combined. Shape mixture into loaf covering entirety of prepared foil. Bake about 1 hour or until instant thermo reads 160 degrees. Remove meatloaf and heat broiler.

FOR THE GLAZE: Combine all ingred. in small saucepan. Simmer over med, heat until thick and syrupy about 5 min. Spread over loaf and broil until glaze bubbles - about 3 min.

YUM-O!!
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Laura's so good for you Banana Muffins!

1 1/2 c flour - I use white wheat
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/3 c honey
1/3 c light olive oil OR melted butter
1 egg
1/2 c buttermilk
3 med. bananas mashed
1 cup frozen blueberries (optional)

In med. bowl whisk, honey, olive oil, egg, and buttermilk.

In sm. bowl whisk together dry ingred. Add to wet ingredients, blend well. Stir in bananas and blueberries.


Bake 350 degrees 18 min. Makes 12 muffins
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Meringue

3 egg whites room temp. - place whole eggs in a bowl of hot water for 5 min. voila! Rm temp!
1/2 t cream of tartar
2/3 c sugar

Heat oven to 275 degrees. Cover cookie sheet with foil or parchment.

Beat cream of tartar and egg whites on medium speed until foamy. SLOWLY, while still beating pour in sugar 1 tablespoon at a time. Continue beating until stiff.

Place desired shapes and amount of meringue you want on cookie sheet. Use bottom of a spoon to shape tops.

Bake 30-35 min or until outside is crisp and dry. Cool

Top meringues with vanilla ice cream and your favorite berry sauce. This is Garrett's favorite dessert!

Recipe from momswhothink.com
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Chicken Cheese Soup

I have a weakness that grosses my sisters out, it's fake cheese! It all started in 7 th grade when I had my first taste of nachos with cheese sauce from the local 7 eleven, we have had an on and off again relationship ever since! Aimee made this soup for dinner and I remember eating it for breakfast the next morning! I could not get enough! I asked for the recipe and then it all made since...velveeta cheese!! Hope you enjoy it as much as I do!

2 whole chickens - I use 6 or 7 chicken breast
16 c water
10 chicken bouillon cubes
2 c sliced carrots
2 c sliced celery
1 onion, chopped
1/4 c fresh parsley, chopped
2 c Minute Rice (uncooked)
1 10 oz can mild Rotel tomatoes
2 pounds velveeta cheese - cut up

Simmer the chicken and water in a large stockpot with bouillon until the meat is cooked. Remove chicken and shred. RESERVE BROTH, add carrots, celery, onion, parsley, rice, and tomatoes, simmer for 30 min. Add the chicken and cheese just prior to serving. Stir until well blended.

Serves a crowd!

Apple Cider Doughnuts

WAIT! DON'T MAKE THESE...YET! I MADE THEM THIS WEEKEND AND SOMETHING JUST WASN'T RIGHT, THEY WEREN'T AS TO DIE FOR AS I REMEMBER:( I'VE GOT TO MESS AROUND WITH IT A BIT. I'LL GET BACK TO YOU AS SOON AS I CAN STAND TO STINK UP MY KTICHEN AGAIN WITH FRYING OIL!!!


I found this recipe 10 years ago in a family fun magazine - I lost it about 10 years ago. Normally I wouldn't mind, because I don't care too much for doughnuts, but this one makes me reconsider! While I was gathering all my millions of recipes from around the house the other week, It revealed itself to me! Oh happy day, the doughnuts are coming back to my hips to stay!
Michelle this ones for you! Just in time for conference weekend!

2 1/2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1 t. cinnamon
1 t. nutmeg
1/4 t. salt
2 eggs
1/3 c. apple cider
4 T. butter, melted
oil for frying - I use peanut oil

Glaze
whisk together:
1 1/2 c. powdered sugar, sifted
3 T. apple cider

In a large bowl, sift together the dry ingredients. In a separate bowl whisk together the eggs and cider. Stir in the melted butter. Make a well in the flour mixture and stir in the wet ingredients.
Turn the soft dough onto a lightly floured surface and pat into a 1/2 inch round. Heat 3 inches of oil in a deep pot over med heat. Then use a doughnut cutter to form rings. Once the oil begins to bubble, carefully lower doughnut into oil. Once the doughnuts begin to rise to the surface and start to brown, flip them. Remove after 2 to 3 min. Let drain on paper towels. Spoon glaze over and enjoy!
Makes 12 doughnuts.

FROSTED GINGER COOKIES - yes, they are the best!

Forcing Fall!
It's still in the high 90's here in Southern Utah! But I feel the need to start baking with apples, pumpkins, and lots of yummy spices...bring it on!

Cream together:

1 c soft butter
1 1/2 c sugar
1/2 c molasses
2 large eggs

in separate bowl whisk together:

4 c flour
1/2 t salt
2 1/4 t baking soda
2 t ginger
1 1/4 t ground cloves
1 1/4 t cinnamon

roll into 3/4 inch balls (no smooshing)

Bake @ 325 9 min. (about)

Cool and frost with cream cheese frosting:

3 oz cream cheese rm temp.
4 T soft butter
1/2 t vanilla
dash of salt
4 cups powdered sugar
Beat, beat, and beat some more. Add some milk if too thick.

Thank you Zana for this recipe... fall is now here, in my mouth!

My Favorite Oatmeal Chocolate Chip Cookie...for now

I love cookies! I'm always trying to find that to die for recipe. This one is oatey, and chewy with a crisp edge ~ just remember to not over bake!

Preheat oven 375 degrees

Cream together:
1 cube soft butter
1 1/4 cup packed brown sugar
1 1/2 t. vanilla
1 egg
1/4 c. milk

in med mixing bowl whisk together:

3 c. oats
1 c. flour
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon

Blend with creamed mixture and add:

1 c. walnuts or pecans - chopped
1 1/4 cups chocolate chips - I love guitard
1 c. raisins

Eat the dough to your hearts content, then bake some if you feel like it.

Bake 10 min

If you don't have a cookie scooper you're missing out once again!
Tammy's creation :o)

Sky High Flaky Biscuits

I had 2 phone calls today requesting this recipe, so here it is....

2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening cut into 1/2 inch chunks
8 tablespoons cold butter cut into 1/8 inch slices
1 1/4 cup lowfat buttermilk
2 tablespoons melted butter

Adjust oven rack to lower middle and preheat to 450 degrees.

Whisk flour, baking powder, baking soda and salt in large bowl.
Add shortening to flour mixture; break up the chunks with fingertips until pea-sized pieces remain.

Drop butter slices into mixture and toss to coat, then with floured fingertips grab pieces of butter and press into flat nickel sized pieces, keep doing this until mixture is all incorporated -toss mixture to combine - at this point you freeze the mixture for 15 min. but you can skip if you don't have the time.

Spray with cooking spray about a 20 inch square area on counter. Sprinkle 1/3 cup flour and spread across area to create a thin even coating.

Remove mixture from freezer and add 3 Tablespoons buttermilk to flour mixture and stir with a fork until ball forms and no dry bits are visible, adding remaining buttermilk as needed. You might not need to use it all. Just until it forms a into a soft, slightly sticky dough. With a rubber spatula transfer dough onto prepared counter, form into a ball and roll into 18 by 14 inch rectangle about 1/4 inch thick dusting with flour as needed. Fold dough into thirds (like a business letter) then lift short end and fold into thirds again. Repeat this process one more time. Roll dough until a little less then 1/2 inch thick. Cut with a biscuit cutter and transfer onto an ungreased cookie sheet. Brush tops with melted butter (I usually don't) -Bake until tops are golden brown and crisp on top, about 12-15 minutes.

These babies might seem a little daunting the first time you make them, but they are a breeze once you get the technique down. Trust me they are worth the effort to hear your son say, "Mom you are so amazing!"

Once again I have to give the credit to America's Test Kitchen!

Can't get any better - Blueberry Streusel Muffins

makes 12 muffins - bake 375 degrees 2o-25 min.

STREUSEL

1 1/4 cups flour
1/3 cup packed dark brown sugar - I used light
1/3 cup sugar
1/2 teaspoon cinnamon
pinch salt
7 Tablespoons butter, melted

MUFFINS

1 egg
1 teaspoon vanilla
1 cup sugar - I used 3/4 cup
1 teaspoon grated lemon zest- I used 1/2 teaspoon
4 tablespoons melted butter - cooled
1/2 cup buttermilk
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries

For the stresusel: In small bowl combine all ingreds and mix with fork until crumbly.

For the muffins: Whisk eggs in medium bowl until combined. Add vanilla, sugar, and zest, whisk together. Slowly whisk in the butter; add the buttermilk and whisk to combine.
Reserve 1 tablespoon flour. Whisk the remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until almost combined. Toss blueberries in reserved 1 tablespoon flour and fold into batter until just combined.

Scoop into greased muffin tin, top with streusel, bake, and prepared to die!

p.s. If you don't have a batter scoop thingy, your missing out! It makes muffin makin a breeze!

This recipe is from America's Test Kitchen - my favorite!!