My home is located on the coast of the Northern Pacific Ocean.  Therefore in the summer when the rest of the country is sweltering in heat and humidity, we might have our windows shut with a fire burning in the fireplace.  This is one of those late summer days but instead of having a fire in the fireplace, I've been cooking.  The heat from the stove is perfect for dispelling the chill of a wind driven fog.

In the cupboard...or on the counter...I had some fruit that was getting really ripe and I was not sure when I could use it.  So this afternoon I put together this delicious concoction by using these fruits as well as raiding the cupboard and the freezer.  Although delicious just by itself, methinks this would go well with breaded pork chops, a pork roast, a roasted chicken...or maybe  even at Thanksgiving with the turkey.  Here is what I did:

Ingredients:
1 12-oz package of cranberries (frozen or fresh)
1 Navel orange, peeled, separated into sections
1 ripe peach, not peeled, chopped into bite size pieces
1 ripe pear (Bosc), peeled and chopped into pieces
1/3 cup golden cranberries
1 cup orange juice (I toyed around with the idea of 1 cup brandy which I think would work beautifully_
1 cup sugar PLUS 2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon Allspice

Directions:
Combine all ingredients in medium sauce pan.  Stir to combine.  Using medium heat, bring to a boil stirring occasionally for about 10 minutes.

Reduce heat to low and cook another 45 minutes, stirring occasionally and until ingredients are well combined.  Taste and adjust seasonings accordingly.

Cool to room temperature and then refrigerate.

​Enjoy.

My family background is such that baked beans are as much a part of the 4th of July celebration as apple pie.  There is nothing that complements barbeque like a pot of baked beans that have simmered for hours in the oven.  This recipe, which is from a Canadian cookbook, is just as good as "homemade."  True confession time here...I've made this recipe many times over the years for dinner parties, holiday parties, birthdays, potlucks...and not once did anyone guess that these were not "made from scratch."

Ingredients:
4 slices bacon
1/2 cup of chopped onion
1 28-oz. can of your favorite baked beans (Libby's, Bush's, etc)
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard

Directions:
Cook bacon until crips, remove from skillet (reserve drippings), drain and crumble.  Set aside.  Cook onions in reserved drippings until tender.  Combine all ingredients, including bacon, and blend well.
Pour into a 1 1/2 quart casserole and bake, uncovered at 300 (F) to 325 (F)  for two hours.

Serves 6.

​This recipe can be easily double or tripled.

This is one of my "comfort foods"...a recipe that I come back to again and again.  Simple yet delicious.

Ingredients:
1 chicken (3 1/2 to 4 1/2 pounds) cut up
1 cup to 1 1/2 cup Italian style bread crumbs
1 tablespoon Parmesan cheese
Salt & Pepper to taste
1 egg
juice from one orange (juice orange)
1 heaping tablespoon Dijon mustard

Directions:
1.  Preheat oven to 375 (F)
2.  In medium bowl, combine the orange juice, Dijon mustard, and egg and whisk together.  This is your batter.
3.  In a shallow wide bowl, combine the breadcrumbs, Parmesan cheese, and Salt & Pepper.  Combine until well blended.
4.  Taken the chicken pieces and dip first into the batter and then into the breadcrumbs...coat evenly with the breadcrumbs and place in shallow roasting pan with rack.
5.  Bake at 375 (F) for one hour to one and 15 minutes...until golden brown.  Remove from oven and let set about 10 minutes before serving.
​6.  Enjoy

This recipe came from Pillsbury.  It is a keeper!  When cutting and putting the two bars on the plate for the above picture...I took one bite and could have eaten the whole row!!!  Fortunately, willpower asserter itself...at least for now.

Ingredients:
1 package (8-oz) cream cheese softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5-oz) Pillsbury refrigerated chocolate chip cookies

Directions:
1. Heat oven to 350 (F).  In small bowl, beat cream cheese, sugar and egg until smooth.  Stir in coconut.
2.  In ungreased, 9- or 8-inch square pan, break up half of cookie dough.  With floured fingers, press dough evenly in bottom of pan to form crust.  Spread cream cheese mixture over dough.  Crumble and sprinkle remaining half of dough over cream cheese mixture.
3.  Bake 35 to 40 minutes or until golden brown and firm to the touch.  Cool 30 minutes.  Refrigerate at least 2 hours or until chilled.  For bars, cut into 4 rows by 4 rows.  Store in refrigerator

Makes 16 bars