Dessert

Oatmeal-Date-Chocolate Cookies

6 tablespoons unsalted butter

3/4 cup packed light brown sugar

1/3 cup all-purpose flour

1/3 cup whole wheat flour

3/4 teaspoon baking soda

1 1/2 cups old-fashioned oats

1/2 teaspoon salt

1 egg, beaten

1 teaspoon pure vanilla extract

1 cup chopped, pitted dates

3 ounces coarsely chopped bittersweet chocolate

Heat oven to 350 degrees. Melt butter in a small saucepan over low heat. Remove from heat and stir in brown sugar until smooth. Combine flours, baking soda, oats and salt in a medium bowl. Combine the butter mixture with the dry ingredients and add egg, vanilla and dates. Fold in chocolate.

Spoon mixture by tablespoonfuls onto lightly greased or parchment-lined cookie sheets. Bake 12 minutes, until tops are dry to the touch. Cool completely on wire rack. Makes 32 cookies.

Per cookie: 93 calories 93, 3.8 g fat (2.2 g saturated, 0.7 g monunsaturated) 12 mg cholesterol, 1 g protein, 14 g carbohydrate, 9 g sugar, 1 g fiber, 70 mg sodium.

Side dish

Amish Potato Filling

3 eggs

1 1/2 cups milk

6 cups mashed potatoes, at room temperature

2 to 3 cups stale bread cubes

1/2 cup chopped onions

1 cup chopped celery

1/2 cup (1 stick) butter

1/2 cup chopped parsley

Salt and white pepper

1/4 teaspoon, or to taste, ground nutmeg

Additional butter for dotting top (optional)

Paprika

Heat oven to 350 degrees.

Beat the eggs with the milk and stir into the potatoes. Add the bread cubes and mix well. Sauté the onions and celery lightly in the butter, until clear but not brown. Add to potato mixture.

Add parsley, salt and pepper to taste and nutmeg. Mix well and spoon into greased casserole. Dot with butter and sprinkle with paprika. Bake 45 minutes to 1 hour, until top is golden. Makes 12 servings.

Per serving: 212 calories (44 percent from fat), 10 g fat (6 g saturated fat, 3 g monounsaturated fat), 78 mg cholesterol, 5 g protein, 24 g carbohydrates, 2 g fiber, 450 mg sodium.

Side dish

Blue Collar Restaurant’s Pork and Beans

To serve these beans as the restaurant does, fry an egg in your favorite style (sunny side, over easy, etc). On a plate make a small mound of beans, top with the fried egg, and serve with plenty of toast for sopping.

1 pound dried navy beans

1 pound hot Italian sausage, cut into coins

1 pound good quality bacon, diced

1 red onion, diced

1 red bell pepper, diced

1 (14.5-ounce) can diced tomatoes

1 cup white wine

Soak the beans overnight. Drain. In a large stock pot over low heat sauté the sausage, bacon, onion and pepper until vegetables are soft and juices have been released, about 25 minutes

Add the beans, tomatoes, white wine and water to cover (about 3 cups). Bring to a boil, reduce heat to simmer and cook 3 hours, until beans are tender but not falling apart and mushy. Makes about 8 cups, 16 servings.

Per serving: 331 calories (57 percent from fat), 21 g fat (7 g saturated fat, 9 g monoumsaturated fat), 46 mg cholesterol, 19 g protein, 14 g carbohydrates, 4 g fiber, 1,125 mg sodium.