Good Dinner Mrs. Mellen

I enjoy setting a holiday table including making decorator Place Cards. These spring themed place cards are perfect for Easter or any other spring dinner party. This Easter I had an egg them so I wanted to make place cards to match. So easy to make! Supplies Needed: 12 colored place cards, I used mint green from Paper Source, my go to paper store. 12 mini nest from Jo-Ann Fabric and Craft Store dried moss from any craft store 12 mini robin eggs from Pottery Barn hot glue gun 1. Print name on place cards. Paper Source has a templates on line for all your printing needs. I used brown to print on the mint green. 2. Attach a just a few strands of the moss on robin's nest with glue. Put a little more glue on top of moss and attach robin egg. Press and hold for a few seconds to secure. 3. Cut to slits on the top of the place card, the slits should be an inch in from each side. Fold slits down to create a ledge for the robins nest. 4. Cover ledge with glue secur...

When it's cold outside and the weather is tiring I always turn to chocolate. What could be better than baking these fudging cookies to enjoy warm right out of the oven, just melting in your mouth. Easy and delicious I loved to make these cookies with my children on snowy days so they could have a warm cookie after playing and sledding in the snow! Ingredients   1 / 4 cup all purpose flour 1 / 4 teaspoon baking powder 1 / 4 teaspoon salt 1 1 / 2 cups Bittersweet Chocolate Baking Chips, for melting into the cookie dough 2 tablespoon unsalted butter 2 eggs 1 / 2 cup granulated sugar 1 teaspoon vanilla extract 1 / 3 cup Bittersweet Chocolate Baking Chips for mixing into the prepared cookie dough Directions In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and egg...

We are deep in the winter doldrums in New England with temperatures dropping to minus 20 last night! Record cold temperatures, record snow falls in one month, cities and towns buried under snow with more snow on the way. All around me complaints can be heard about our harsh and miserable winter of 2015. Enough I say, I'm over this winter instead I am transporting myself to a beautiful spring by shipping a  cup of tea while I look over last year's garden photo's to plan this year's additions to my already over flowing flower beds. I choose not to be miserable lamenting about record cold temperatures and snow falls: My beautiful garden photos are lifting me and my spirit to a different time when the air is sweet with new buds pushing past the just warming soil signalling the start of spring. Gardening is in my blood; I come from a long list of passionate green thumbs who can spend all day laboring in their gardens, a labor of love. My particular passion is flowers...

Happy President's Day! I'm celebrating with a  good old fashioned American Apple Pie. I've added a little extra to this recipe, dried cranberries soaked over night in cognac. Pastry : 2 1/2 cups flour 1 teaspoon salt 1 teaspoon sugar (optional) 1 cup (2 sticks) cold unsalted butter 1/4 to 1/2 cup ice water Measure flour and salt into a bowl. Cut into butter thoroughly with a pastry blender.  Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bow l . Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Chill dough for at least one hour. On a lightly floured board r oll each dough rounds 2 inches larger all around than the inverted pie pan. Place past ry on parchment or wax paper lined baking sheet, and chill. 9 medium size firm tart apples, thinly sliced. (I used Granny Smith) 1/2 cup dried cranberries, soaked ove...

French Onion Soup brings up visions of a romantic dinner in a charming French Bistro at a small table for two. Wonderfully easy to make at home for dinner for two. Start with a cheese plate with a assortment of cheeses, french bread, olives, add an elegant salad lightly dressed with a french vinaigrette, then the soup, finishing the meal with Mouse au Chocolate. French Onion Soup 1/4 cup butter 2 pounds medium onions, halved lenghtwise, then thinly sliced lenghtwise 4 springs fresh thyme 2 bay leaves 3/4 teaspoon salt 2 teaspoon all-purpose flour 1 cup red wine 4 cups reduced sodium beef both(32 fl oz) 1/2 teaspoon black better 4 1/2 inch slices from a french baguette 1/4 pound Gruyere cheese 2 tablespoon finely grated Parmigiano-Reggiano Cook butter, onions, thyme, bay leaves and salt in a 4-to-5-quart heavy pot over low heat, uncovered, stirring frequently, until onions are very soft and golden brown, about 45 minutes. Add four and cook, stirring, 1 minute. Stir in...

Winter is hard in New England with cold temperatures and blizzard snow conditions so one way I like to heat up the winter is with hot soups. I like soups that are filling and flavorful. Lentils add taste and fiber to this vegetable soup with a French flair. I've spiced it up with garlic, thyme and wine, a twist on classic lentil soup. French Lentil, Mushroom and Leek Soup 1 32 ounce carton reduced-sodium vegetable broth 2 1/2 cups water 1 cup white wine 1 vegetable bullion cube 1 1/2 cups French lentils or brown lentils, rinsed and drained  1 tablespoon olive oil  3 cups sliced fresh cremini and/or button mushrooms (8 ounces) 3 medium carrots  coarsely chopped (1 1/2 cups) 2/3 cup thinly sliced leeks (2 medium) 4 cloves garlic, minced 4 cups chopped kale or chopped fresh spinach 1 teaspoon dried thyme 1...

On a snowy blizzard day or any day what could be more enjoyable than a bowl of homemade Vegetable Soup with Pistou. I make this classic french Provencal soup vegetarian by using vegetable stock. You can substitute chicken stock if you prefer. I also added one of my favorite grains, farro for an added nutty grain taste. Ingredients 2 tablespoons good olive oil 2 cups chopped onions (2 onions) 1 cup chopped celery (4 stalks) 2 cups chopped leeks, white and light green parts (2 to 4 leeks) 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound) 3 cups 1/2-inch-diced carrots (1 pound) 1 1/2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 32 ounces (box) no salt added vegetable broth or home made 1 cup water 1 cube vegetable bullion 1 teaspoon saffron threads 1/2 pound haricots verts, ends removed and cut in 1/2 1/2 cup farro 1 cup Pistou, recipe follows Freshly grated Parmesan, for serving Directions Heat the olive oil in a large stockpot, a...