Category Archives: Food
Raise the bar with bar cookies
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
One of the nicest things about making bar cookies is the ease of the process. 
There’s no rolling or cutting, no dropping by the tablespoon. You mix it up and bake, then cut them into bars. And they are really good.
Now, I like all of these particular recipes. Some are richer than others, but as we all know, cookies are sweet. Probably the richest of these recipes — that means laden with the most calories — is the salty
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Pear recipes are light and mellow
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
The most important thing to remember about pears is to allow them to ripen before using.
Most of the pears in grocery stores are not ripe, but if left out of the refrigerator for a couple of days at home, they will ripen beautifully.
If you have access to a pear tree, you’ll know to pick the pears just before
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Fill the tin with cookie thins
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
T
here’s a special kind of cookie that is light, crisp and wafer-like in texture. Most of these cookies are referred to as “thins.”
They’re considered a lighter kind of snack cookie, but if you eat enough of them — and they can be addictive — you
Tomatoes: Great any way you slice them
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
A few years ago I ate lunch at a restaurant near Travelers Rest called The Hungry 
Drover that featured an absolutely delicious tomato pie.
I’ve eaten quiches in the past with sun-dried tomatoes, onion and bacon, but this pie is not in the quiche category.
The tomato pie recipe featured this week didn’t come from the restaurant, but it is very good
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May your summer be peachy keen
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you like, you can serve a meal that’s a peach extravaganza with peach salsa, pork chops with peach sauce and a
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Go lemon all the way
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Years ago, I bought a lemon-filled cupcake at a bakery in Pendleton and fell in love with it.
Although I scoured my cookbook collection, I couldn’t find a recipe for it at the time, (this was
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Packed with flavor
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Asparagus are not just good, they’re good for you. They have vitamin E, K and folic acid and are credited with helping as a conductor of insulin in the body.
They’re a fibrous vegetable, and a serving can fill you up. These are all good reasons to eat
Seafood dishes, plain and fancy
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I want to thank chef Russell Baratz, who served the crab dip featured below at a buffet on the grounds of Arlington House, located in Arlington National Cemetery across the Potomac River from Washington, D.C.
It was the best crab dip I’ve ever eaten, and it didn’t last long. He was gracious enough to share it with me, and I hope you all enjoy it.
The other dishes are simple, easy and delicious and are all family favorites. We usually have them on beach vacations and any other time we can get fresh seafood.
Filled cupcakes take top place
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Throw out the calorie counter and celebrate with these really yummy cupcakes. Filled cupcakes are a recent development for home cooks. Those who watch Cupcake Wars on Food Network have learned a lot about flavors, textures and presentation.
You can make these cupcakes look as good as they taste. They vary in level of time and difficulty, but if you make them once, they’re simple after that. Make a batch and have a party.
Fresh English peas are a special treat
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
For a brief timespan in spring we have access to fresh English peas.
Yes, we have access to frozen peas and canned ones throughout the year, but there’s 
no comparison. However, frozen peas are still the next best thing, and in the recipes this week, frozen peas are interchangeable with fresh ones.
My preference is tiny peas, but not everyone agrees.
Perhaps my aversion to canned peas dates back to first-grade lunches, when Mrs. Murrary made us clean our plates and I’d carefully spoon my peas into my empty milk carton.
All of the recipes this week have been enjoyed by my family, so even if you think you don’t like peas, try one of these.
