Joyce Giffin operates “It’s Thyme to Cook” cooking school.

Mommy & Daddy food for Baby’s First Birthday Party

Pickles

“Fresh” Sweet Refrigerator Pickles

INGREDIENTS:

1/2 cup cider vinegar

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon turmeric

1/4 teaspoon celery seeds

1 teaspoon pickling spice

2 teaspoons fresh dill

1 small clove minced garlic (optional)

2 medium Kirby cucumbers

PROCEDURE:

1. Wash cucumbers and cut the stem end from the cucumber to the seed line. Thinly slice cucumbers. Set aside.

2. Combine first 7 ingredients in a small bowl and mix well until sugar dissolves. Place cucumbers in a small glass bowl or quart-size zip-lock bag; add vinegar mixture and toss to coat. Refrigerate 3-4 hours or overnight. Pickles hold well in refrigerator for 3-4 days. Makes: 2 cups.

Original recipe by Joyce Giffin, itsthymetocook.com

Melon Kabobs with Spicy Lime-Mint Syrup

INGREDIENTS:

1 small cantaloupe, washed, halved and seeded

1 small honeydew, washed, halved and seeded

1/2 cup water

1/2 cup granulated sugar

1/8 teaspoon cayenne pepper

Zest of 1 small lime

Juice of 1 small lime

1-2 mint leaves

12 (6-inch) wooden skewers

PROCEDURE:

1. Make 1-inch melon balls with both halves of the cantaloupe and honeydew. Set aside.

2. Place water, sugar, cayenne, zest and juice from the lime in a small saucepan. Bring to a boil and boil for 1 minute while stirring, or until sugar is dissolved. Reduce heat to low and simmer for 5 minutes. Remove from heat, add mint leaves and cool syrup completely.

3. For Kabobs: Dip a melon ball into syrup, thread onto skewer and repeat, threading 3 melon balls onto each skewer, alternating with 1 cantaloupe in the middle of one pick and 1 honeydew in the middle of another pick. Arrange on a platter in alternating patterns. Chill and serve. Makes: 12 kabobs, 6 servings.

Original recipe by Joyce Giffin, itsthymetocook.com

Creamy Deviled Eggs

INGREDIENTS:

12 hard-cooked eggs

2 ounces cream cheese, at room temperature

1/3 to 1/2 cup Hellman’s or Duke’s mayonnaise

2 teaspoons yellow mustard

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

2 teaspoons dill pickle juice or white vinegar

6 pimento-stuffed green olives (optional garnish)

PROCEDURE:

1. Place eggs in a large saucepan or Dutch oven and cover with cold water to 2 inches above the top of the eggs. Bring to a boil, turn heat to low and simmer 2 minutes. Remove from heat, cover and let stand 10 minutes. Pour hot water from eggs and run under cold water for 2-3 minutes. Cover with cold water and add 2 cups ice cubes. Let stand 5-10 minutes. Gently crack eggs and peel under the cold water. Dry with a paper towel. Cut eggs in half lengthwise with a sharp knife. Carefully remove yolks to a large plate and mash fine with a fork. Place egg white on an egg platter or a lettuce-lined serving plate.

2. In a medium mixing bowl, beat cream cheese with an electric mixer until smooth. Add egg yolks, 1/3 cup mayonnaise, mustard, salt, white pepper and pickle juice or white vinegar. Mix until smooth. Taste and adjust seasonings; add additional mayonnaise for preferred consistency, if needed.

3. Place egg yolk mixture into one corner of a gallon-size zip-top bag. Remove air from bag and zip closed; cut a small opening from the corner of the bag. Pipe the filling into egg whites. Garnish with 1/2 stuffed green olive, cut horizontally. Makes: 12 servings.

Original recipe by Joyce Giffin, itsthymetocook.com

Cranberry Chutney

INGREDIENTS:

2 (8-oz.) cans crushed pineapple, drained

1 (16-oz.) can whole-berry cranberry sauce

1/4 cup firmly packed brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 jalapeno pepper, seeded and fine diced

3 green onions, chopped

PROCEDURE:

1. Stir together pineapple and next 4 ingredients in a small saucepan over medium heat, and bring to a boil. Reduce heat to low, and simmer, stirring often, 5 minutes or until thickened. Remove from heat and stir in jalapeno and green onions. Remove to a small serving dish, cover and chill until ready to serve. Yield: 3 cups.

* Note: This chutney is delicious served with roasted chicken, turkey or pork tenderloin. Can be made in advance and lasts for several days in the refrigerator.

Adapted from “Southern Living,” submitted by Joyce Giffin, itsthymetocook.com

Herb-Butter Roasted Turkey Breast

INGREDIENTS:

1 skin-on, bone-in turkey breast, split in half (3-4 lbs.)

1/2 cup (1 stick) soft butter

2 teaspoons fresh thyme leaves

2 teaspoons minced fresh rosemary

1/2 teaspoon granulated garlic

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

3 whole, washed carrots, skin on

3 ribs celery

PREPARATION:

1. Preheat oven to 425˚F. Mix butter, thyme, rosemary and granulated garlic until blended. Gently loosen skin from turkey breast and rub butter under skin and all over outside of breasts. Season with salt and pepper.

2. Place carrots and celery side-by-side in a large, rimmed baking sheet and arrange turkey breast halves, skin side up on top of the vegetables.

3. Roast turkey breasts, rotating pan halfway through cooking time, until skin is crisp and golden and instant read thermometer inserted into thickest part of breast reads 160˚F, approximately 60-75 minutes. If skin browns too quickly, tent with foil during roasting. Remove turkey from oven, tent with foil and let rest 15-20 minutes. Residual heat should bring internal temperature to 165˚F. Remove breasts from bone, slice and serve. Makes 8 servings.

Original recipe by Joyce Giffin, itsthymetocook.com

Herb-Butter Roasted Turkey Breast Sandwiches with Cranberry Chutney

INGREDIENTS:

1 roasted turkey breast, 3 to 4 lbs., sliced

1 recipe cranberry chutney

1/2 cup (1stick) butter, room temperature

12 slices provolone or Swiss cheese

12 red or green lettuce leaves

12 ciabatta rolls

PROCEDURE:

1. Split rolls lengthwise to, but not through the edge, leaving top attached. Spread top and bottom of roll with softened butter. Spread bottom with cranberry chutney; add turkey breast slices, cheese and lettuce. Wrap sandwich in a parchment paper sleeve, leaving top open and tie sandwich around the middle with kitchen twine, if desired, or serve unwrapped. Makes 12 sandwiches.

* Note: A good quality, deli-sliced turkey could be substituted or sliced roasted pork tenderloin.

An original recipe by Joyce Giffin, itsthymetocook.com

Celebration Cupcakes with Raspberry Filling and White Chocolate Frosting

INGREDIENTS:

CAKE

1 (18.25-oz.) package plain white cake mix

1 cup whole milk

8 tablespoons (1 stick) butter, melted

3 large eggs

2 teaspoons vanilla

24 medium cupcake liners

FROSTING

6 oz. white chocolate, coarsely chopped

1 (8-oz.) package cream cheese, room temperature

4 tablespoons (1/2 stick) butter, room temperature

1 teaspoon vanilla

2 1/2 cups confectioners’ sugar, sifted

1/2 cup seedless raspberry jam

1 tablespoon water or 1 tablespoon Liqueur Framboise (raspberry)

1 pint fresh raspberries, rinsed, drained

PROCEDURE:

1. Preheat oven to 350˚F. Line two muffin pans with cupcake liners.

2. Place cake mix, milk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the bowl sides with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down bowl sides again, if needed. Divide the batter evenly into the prepared muffin tins and bake 18-20 minutes, until a toothpick inserted into a center cupcake comes out clean. Remove to wire racks and cool in pans 10 minutes. Remove cupcakes from pan to racks and cool completely.

3. Heat raspberry jam and water or liqueur in a small saucepan over medium heat, stirring until smooth. Remove from heat and cool. Using a sharp paring knife, cut a small plug from the center of each cupcake. Spoon in 1 to 2 teaspoons of raspberry jam and reinsert cake plug. Frost cupcakes and top with a fresh raspberry.

FROSTING: 

1. In a large mixing bowl, cream the butter and cream cheese until well combined.

2. Melt the white chocolate in the microwave oven at 30-second intervals, stirring after each until completely melted and smooth. Cool slightly and blend into the butter mixture on low for 30 seconds.

3. Add the vanilla and confectioners’ sugar and blend on low speed for 30 seconds more. Increase speed to medium and beat until the frosting is fluffy, 1 minute more. Frost cupcakes; garnish with a fresh raspberry. Makes 24 cupcakes.

Adapted from Food Section, “Palm Beach Post,” submitted by Joyce Giffin, itsthymetocook.com 

Joyce Giffin operates “It’s Thyme to Cook” cooking school. For information: 256-527-2168, joycegiffin@bellsouth.net, Itsthymetocook.com.