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MPL Cookbook Club: Recipes-October 2025

online Cookbook Club hub of the Milton Public Library

Recipes from Half Baked Harvest: Quick & Cozy by Tieghan Gerard

A couple of hiccups, but for the most part this book was a success. Many commented on the author's love of salted butter and pink Himalayan sea salt.

Cheesy Ham & Broccoli Egg Bake (pg. 33)

made by Sara Truog

* The chef made this the night before and baked it on the day of the program.

The Brothers' Game Day Snack Mix (pg. 44)

made by Karen Murphy-Lind

Cheesy Roasted Shallot Bread (pg. 47)

made by Naureen Farooqui

Whipped Goat Cheese & Calabrian Chile Oil Dip (pg. 59)

made by Marika Varnerin

Mean Green Salad (pg. 82)

made by Kristine Hodlin

Roasted Broccoli Salad with Nutty Breadcrumbs & Crispy Bacon (pg. 85)

made by Anne Bilodeau

Spicy Peanut Soup (pg. 90)

made by Susan Wright

Creamy Turmeric Lemon Chicken & Orzo Soup (pg. 93)

made by Mimi Graham

Effortless Pasta Bake (pg. 120)

made by Stacy Cabral

Sun-Dried Tomato Chicken Carbonara (pg. 128)

made by Betsy Maholchic

Chickpea Curry with Hot Harissa Oil (pg. 134)

made by Anna Michel

Mom's Cheesy Potato Casserole (pg. 137)

made by Pat Leipprandt

* The group thought this would make a good holiday side.

Lemon Pesto Orzo with Buttery Walnuts & Kale (pg. 152)

made by Terri Murray

Herby Sun-Dried Tomato Chicken (pg. 183)

made by Rose Guerra

* The chef was disappointed by this recipe and would not make it again.

Baked Cajun Chicken Skewers with Garlic Parmesan Sauce (pg. 184)

made by Linda Simon

Nonnie's Chili (pg. 201)

made by Ardith Myers

Saucy, Spicy, Cheesy Oven-Baked Meatballs (pg. 210)

made by Kelly Gallagher

Lemon Butter Cod with Mediterranean Orzo (pg. 240)

made by Connie Spiros

Blueberry Peach Cobbler (pg. 248)

made by Oliver Truog

* The chef served this with vanilla ice cream. He accidentally forgot the finishing butter on the top, but we didn't miss it.

Blackout Sprinkle Cookies (pg. 260)

made by Joan Lafond

* The chef garnished several of the cookies with fresh strawberries, although the recipe called for freeze-dried.

Dark Chocolate Pistachio Cake with Cream Cheese Icing (pg. 264)

made by Deb Fidrocki

* The chef did not use all of the required glaze as she felt it was too much.

Chewy Pumpkin Cookies with Maple Icing (pg. 272)

made by Susan Curley