This recipe came from her magazine and is so very good. You do need to make sure to make just enough to finish at the meal as it does not reheat well due to the cheese (it gets gluey when reheated). However, fresh and piping hot served with dinner, it is utterly fantastic!
My dad made this for us as kids. He would put it in the oven as we sat down for dinner and the smell would entice us all to finish our plates, even on the dreaded stroganoff nights! It works great with any kind of pie filling, especially blueberry, as long as it is thick. Be sure to let the dessert rest before serving. The filling is akin to liquid magma when it first comes out of the oven!
Creamy, yet bright risotto that takes a little effort, but is worth the wait. You can substitute an equal amount of heavy cream for the mascarpone cheese, but it is better with the original. From April 2008 Sunset Magazine.
This is a rich and flavorful sauce that is not too spicy. Recipe was found in Sunset magazine and calls for skin-on chicken breasts. I'm sure it adds more flavor, but I opted for skinless instead. For more depth, try cooking the chicken in the oven (or on the grill) on cedar planks. Be sure to soak the planks in hot water for at least 30 minutes prior to cooking to avoid burning.