Melissa's Magic in the Kitchen

I have moved on...

2009-03-25T14:12:00.002-04:00

Due to my photos in my blog getting screwed up and (more importantly) some life changes I have abandoned this blog and started a new one. So please visit me at Lemons & Love.

Pizza Pasta

2008-05-07T21:11:00.003-04:00

INGREDIENTS

1 lb pasta

52 oz spaghetti sauce

1 lb ground beef
1 cup chopped pepperoni

2 links Italian chicken sausage, cut into pieces

1/2 cup grated pecorino romano cheese

3 wedges Garlic and Herb Laughing Cow Light Swiss Cheese, cut into pieces

1 1/2 cup shredded mozzarella cheese
seasonings of your choice - I used garlic powder, Italian blend, garlic and basil blend, salt and pepper

DIRECTIONS

Boil pasta until almost done.
Cook hamburger meat, add seasonings, pepperoni and chicken sausage.
Add 26 oz of spaghetti sauce to meat mixture and let it simmer.
Drain pasta, add meat mixture to it and add the other 26 oz of spaghetti sauce.
Stir in pecornio romano and laughing cow cheese.
Transfer to a 9x13 baking dish, top with mozzarella cheese and bake on 350 for about 20 minutes.

Green Olive Tapenade

2008-05-07T21:03:00.002-04:00

Sorry I didn't get an after picture...but this was SO good. I got the recipe from Katie at Good Things Catered.

INGREDIENTS

1 1/2 cups pitted mild brine-cured green olives, rinsed thoroughly and patted dry
1 1/2 Tbs. coarsely chopped freshflat-leaf parsley
2 garlic cloves, finely chopped
1 1/2 Tbs. fresh lemon juice
1/2 tsp. freshly ground white pepper
1/4 cup extra-virgin olive oil

DIRECTIONS

In a food processor, combine the olives, parsley, garlic, lemon juice and white pepper.
Pulse a few times to combine roughly.
Add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree.

Mini Cherry Cheesecakes

2008-05-07T20:47:00.003-04:00

INGREDIENTS

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

DIRECTIONS

Preheat oven to 350 degrees F. Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

My Notes: I would let the cream cheese soften before you use it so you don't end up with lumpy batter. I did not need a full box of vanilla wafers...you may want to start out with grinding up half. This recipe is from Allrecipes.

My First Risotto

2008-05-07T20:35:00.002-04:00

INGREDIENTS

1 cup arborio rice
2 tablespoon butter
1 teaspoon garlic powder
3 cups chicken stock
1/2 cup white wine
3/4 cup pecorino romano cheese
ground white pepper

DIRECTIONS

In a heavy sauce pan, saute rice in butter stirring constantly.
Add garlic powder.
Slowly add 1 cup of stock, stirring frequently.
As the liquid cooks down continue to add the chicken stock 1/2 cup at a time until the mixture is very creamy.
Stir in white wine.
Fold in cheese.
Serve immediately and top with fresh ground pepper.

This recipe was adapted from the "S&W Italian Arborio" rice bag.

Fabulous Fruit Salad

2008-03-24T10:03:00.004-04:00

This is a simple fruit salad with a wonderful sweetness. I got the idea from Jason's Grandma.

INGREDIENTS

8 oz can pineapple tidbits
11 oz can mandarin oranges
15.25 oz can Bartlett pears
15 oz can peaches
10 strawberries
2 kiwis
1 banana (I didn't add this because the store was out)
1/4 cup reserved fruit juice
1/3 to 1/2 package of pudding mix (i usually use french vanilla, but they were out, so I tried cheesecake and it was great....you can always use other flavors, such as banana cream)

DIRECTIONS

Drain (but reserve some of the juice) all the canned fruits and chop all the fruit. Combine fruit in a bowl with about 1/4 cup reserved fruit juice (I used some of the pineapple juice). Mix in the pudding and mix until well combined. Add more fruit juice if you feel it needs more. Let is hang out in the frig a few hours before serving. If you want to make it even better you can serve the fruit salad with some whipped cream on top!

The Moistest Slow Cooker Pot Roast

2008-03-18T19:27:00.002-04:00

This was seriously the moistest pot roast I have ever made...and probably least healthy. It was good though!

INGREDIENTS

Roast (mine was about 2.5 lbs)
1 can of Roasted Garlic Cream of Mushroom Soup
1 pkg of Lipton's Beefy Onion Soup Mix
1.5 to 2 cups of water
pepper
thyme

DIRECTIONS

Combine the last five ingredients in the slow cooker and mix until well combined. Place your roast in and cook on low. I cooked mine while I was at work...about 11 hours, but it does not have to cook that long. If you want to use the juice as a gravy you can coat the roast in flour before you place it in the slow cooker and that will help make the juice more like a gravy.

Stuffed Peppers and Tomatoes

2008-03-18T07:53:00.003-04:00

I had some leftover fried cabbage (cabbage sauteed in oil and bacon grease...so bad for you, but oh so good) and had this great idea to use it in stuffed peppers. Since I do not like green peppers I also made a stuffed tomato version.

INGREDIENTS

ground beef, cooked and spiced how you like it

cook cabbage, chopped up

cooked rice

can of tomato sauce

tomatoes/green peppers for stuffing

cheese (optional)

DIRECTIONS

Combine the first four ingredients and set aside (keep warm). Cut the tops off the tomatoes and green peppers and scoop out the insides. Place your tomatoes and green peppers open side up in a baking dish. Sprinkle some shredded cheese in the bottom of each, fill with the meat mixture, and top with more shredded cheese. Bake on 350 for about 20 minutes. For a softer pepper and quicker cook time try blanching your pepper before stuffing it.

Eat to the Beat -Be My Guest for Beef Ragout

2008-02-26T19:34:00.002-05:00

This was my first blog event...Eat to the Beat from Elly's Blog. I went with my favorite Disney movie, Beauty and the Beast. There is a song titled "Be Our Guest" and it mentions many dishes. Here are part of the lyrics:

Be our guest! Be our guest!
Put our service to the test
Tie your napkin 'round your neck, cherie
And we'll provide the rest
Soup du jourHot hors d'oeuvres
Why, we only live to serve
Try the grey stuff
It's delicious
Don't believe me? Ask the dishes
They can sing, they can dance
After all, Miss, this is France
And a dinner here is never second best
Go on, unfold your menu
Take a glance and then you'll
Be our guest! Be our guest!
Beef ragout
Cheese souffle
Pie and pudding "en flambe"
We'll prepare and serve with flair
A culinary cabaret!
You're alone
And you're scared
But the banquet's all prepared
No one's gloomy or complaining
While the flatware's entertaining
We tell jokes!
I do tricks
With my fellow candlesticks

I know nothing about Beef Ragout so I did some searching on the Internet and found this Beef Ragout - Country Style recipe. I really enjoyed the recipe and next time I plan to add some tomato paste and something with more salt.

INGREDIENTS

2 pounds beef chuck roast, cut in 1 1/4 inch cubes
2 tablespoons olive oil
3 large onions,each cut in 8 pieces
4 large garlic cloves, peeled and minced
28 ounces tomatoes, canned, drained, quartered
5 tablespoons parsley leaves fresh chopped, divided
1 teaspoon thyme leaves dried
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red wine burgundy
1 cup beef broth
1/2 pound mushrooms quartered
6 ounces olives pitted, ripe, drained

DIRECTIONS

Trim excess fat from beef cubes.

Brown cubes in hot oil in Dutch oven over high heat (in 2 batches, if necessary).

Add onions; brown lightly; add garlic.

Stir in tomatoes,3 tbsp. parsley, thyme, salt and pepper.

Add wine and beef broth to just cover; bring to boil.
Reduce heat; cover and simmer 1 hour.
Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.
If desired,simmer, uncovered, last 10 minutes to reduce liquid.
Add olives; heat through; stir in remaining parsley.
Serve ragout with hot cooked noodles, rice or mashed potatoes
Garnish with parsley.
Makes 4 to 6 servings

Mozzarella Stuffed Meatballs

2008-02-20T20:24:00.004-05:00

This recipe has a long story....but let me just say that my oven stopped producing heat while I was making this dinner, and because of that I learned you can cook pasta in the microwave! I am not sure where I found this recipe....but I am pretty sure it was adapted from a Rachael Ray recipe. It was SO good. This was also the first time I had ever made meatballs.

INGREDIENTS

1 lb hamburger
1/4 cup bread crumbs
1/4 cup milk
1 egg
2 tsp parsley
1/2 cup shredded parmesan
salt
Mozzarella, cut into 1/2 in cubes
garlic
Italian blend seasoning

DIRECTIONS

Mix milk with bread crumbs set aside to soak up milk. Add hamburger, egg, parsley, parmesan, salt. Mix all together until well blended. Scoop 2 tsp of meat mixture into your hand, add a cube of cheese in the middle, roll a ball around cheese cube. Bake on cookie sheet at 350 for 25-30 min.

Peanut Butter Bars

2008-02-08T10:01:00.000-05:00

I believe I saw these on Amber's blog and they were fantastic! It was like eating a big 'ol Reese's!

INGREDIENTS

1 ½ cups graham cracker crumbs (very finely crushed)
2 cups powdered sugar
8 tablespoons butter, melted
1 cup creamy peanut butter
1 ½ cups chocolate chips (I used half milk chocolate and half semi-sweet)

DIRECTIONS

Mix the crumbs and sugar until completely combined.
Add the melted butter and peanut butter to the mixture above.
Mix well and press into a 9x13 inch pan.
Melt the chocolate chips in microwave
Spread chocolate over the bars.
Refrigerate until hard.
Let sit at room temperature for about 15 minutes before cutting.

My Notes: Next time I want to try them out in an 8X8 or 9X9 dish so they are nice and thick!

Sausage Gravy

2008-02-02T21:37:00.000-05:00

INGREDIENTS

1 lb bulk pork sausage

1/4 cup flour

2 cups half and half

salt

pepper

sage

DIRECTIONS

Crumble and cook sausage, sprinkle in some sage, cook until browned. Stir in flour until dissolved. Gradually stir in half and half. Cook gravy until thick and bubbly. Season with salt and pepper.

Serve hot over biscuits, I used store bought.

Shrimp and Pasta in Parmesan Cream Sauce

2008-01-31T10:25:00.000-05:00

This really isn't a "recipe"...but it was a great was to use up some leftover Parmesan Cream Sauce from the blog entry below.

On the stove top I reheated my leftover cream sauce and added some white wine to thin it out. Then I simply added some cooked pasta and steamed shrimp...viola! I topped it with some grated parmesan and parsley. It was really good!

Pepperoni and Cheese Stuffed Chicken with Parmesan Cream Sauce

2008-01-30T08:27:00.000-05:00

This was very good! It could of used a little something more to flavor the chicken meat. I think next time I will either marinate the chicken or well season both sides of the chicken before stuffed and rolling.

INGREDIENTS

boneless skinless chicken breasts
sliced pepperoni

cheese (I used tomato basil sharp white cheddar....SO good)

extra virgin olive oil

Italian seasoning

salt

pepper

toothpicks

For the Parmesan cream sauce I made a basic bechamel sauce and added some Parmesan cheese, garlic and pepper. (I cut the linked recipe in half).

DIRECTIONS

Between wax paper pound out your chicken breasts.

Layer down your sliced pepperoni (I used 11 small slices per chicken breast).

Layer on your cheese (I used 2 quarter inch slices per chicken breast).

Secure with toothpicks.

Place in oven safe dish, drizzle with extra virgin olive oil, and sprinkle with salt, pepper and Italian seasoning to your liking.

Bake on 325 until done.

If you choose to make the Parmesan Cream Sauce you can do that will the chicken it baking.

Photo without the Parmesan Cream Sauce:

Lemon Curd and Raspberry Filled Cupcakes

2008-01-28T08:19:00.000-05:00

This recipe was very "Sandra Lee".....but it was good!! I had some lemon curd and wanted to do something fun with it.

INGREDIENTS

Lemon Cake Mix (and ingredients required to make the mix)

Lemon Frosting

Lemon Curd

Raspberry Preserves

DIRECTIONS

Baked your lemon cake mix in cupcake form as directed by the box.

While they are baking, mix together the lemon curd and raspberry preserves to suit your taste. You are going to need more raspberry preserves than lemon curd since the lemon curd is very powerful.

One the cupcakes have cooled use the cone method (cut out a cone shape from the top, cut off the point of the cone, stuff the hole with filling, then put the top back on) fill them with the mixture of lemon curd and raspberry preserves.

Frost the cupcakes (this will also cover up and "uglies" from the coning).

**You need to keep these in the refrigerator because of the lemon curd.

Melissa's Three Bean Beef Chili

2008-01-24T08:37:00.000-05:00

I had a craving for Chili that would not go away. There are so many chili recipes out there and I could not choose! So, I made up my own and it came out GREAT. I did use a package of chili seasoning mix since this was my first time....but you will see I added my own spices to it as well. I'm ready for another bowl right now!

INGREDIENTS

1 lb ground chuck
1 lb stew meat
1 - 29 oz can diced tomatoes and green chilies
2 - 15 oz cans tomato sauce
1 can pinto beans
1 can black beans
1 can red chili beans
4 stalks of celery
Texas Pete hot sauce
hot chili sauce
mild jalapeno hot sauce
1 pkg McCormick's chili seasoning
my own seasonings - garlic powder, onion powder, salt, pepper, chili powder, cayenne pepper, smoked paprika, chipotle seasoning, cumin, thyme, oregano and brown sugar

Optional

sour cream

shredded cheese (I used Chipotle Cheddar)

DIRECTIONS

Cook the ground chuck on the stove top with some garlic powder, onion powder, salt, pepper, chili powder, cayenne pepper, smoked paprika, chipotle seasoning, cumin, thyme and oregano.

In your slow cooker combine all the above ingredients (including all the spices you cooked the meat in).

I cooked mine on low while I was at work...which was over 10 hours.

Please note: I put my stew meat in the slow cooker raw so it would cook slowly and be nice and tender...and it was!!

Sweet, Salty Frito Candy

2008-01-17T09:07:00.000-05:00

Since chocolate pretzels are a great thing, I thought I would try this recipe out. I am always up for a no-bake sweet recipe! This was very good and everyone liked it!

INGREDIENTS

2 cups pretzels

1 cup Fritos

8 mini peanut butter cups

1 stick unsalted butter (8 tablespoons)

1/2 cup brown sugar

1 1/2 cups semi-sweet chocolate chips (or however many you want)

Optional: Some peanuts for the top

DIRECTIONS

Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.

Place pretzels in food processor and pulse to break - don’t pulverize. Add Fritos to processor and break them up with pretzels.

Dump into pan.

Unwrap peanut butter cups and throw them in the mix.

Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes.

Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars.

Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. It doesn’t have to be refrigerated, really.

My Notes: I crushed the pretzels (sticks) and Fritos in a bag with a rolling pin. I also cut the mini Reese's into quarters. Since I had mini chocolate chips on had, so I used them...plus they melted faster =).

Caramelized Baked Chicken

2008-01-17T09:00:00.000-05:00

I thought I would try this recipe from Allrecipes since I had everything on hand and the ratings were so high.

INGREDIENTS

3 pounds chicken wings (I used chicken breasts)
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.

Bake in preheated oven for one hour, or until sauce is caramelized.

My Notes: As stated above I used chicken breasts for this. I also cut the recipe down to accommodate two pieces of chicken. It was just "ok". If I make it again I plan to brown it in the sauce mixture on the stove top, then transfer it to the oven. I also spooned the mixture over the chicken while it was baking so it had a nice coating.

Chocolate-Vanilla Swirl Cheesecake

2007-12-20T15:34:00.000-05:00

On my favorite board on The Nest, Katie was nice enough to put together a recipe exchange. We all decided on desserts for the exchange due to some peoples dietary restrictions. I am not sure who submitted the recipe I made (yet)...but I am pretty sure they got it from the Kraft website.

INGREDIENTS

20 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares Semi-Sweet Baking Chocolate, melted, cooled

DIRECTIONS

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.

Buffalo Chicken Burgers

2007-12-19T12:42:00.000-05:00

I wanted to make a burger that had a buffalo chicken wing taste. Jason thought it was too salty...but I love salt and thought it was perfect. Since I did not added any salt I guess it was the cheese or wing sauce that had a high sodium content. Nonetheless - I LOVED it!

INGREDIENTS

Ground Chicken

Wing Sauce (I used Budweiser brand - SO good)

Blue Cheese Crumbles

Bread Crumbs (you may not need this depending on how "loose" your meat mixture is)

Extra Virgin Olive Oil

DIRECTIONS

Combine the ground chicken, wing sauce, blue cheese and bread crumbs (feel free to add an egg if you need the meat to bind more). Shape into patties and cook on your stove top, flip as needed. I added some more wing sauce and extra virgin olive oil to the pan to keep the burger from sticking.

Classic Pecan Pie

2007-12-19T12:34:00.000-05:00

This was my first Pecan Pie! When trying to find just the right recipe I thought the best place to look would be the Karo Syrup website. Everyone loved it so much I have been told that I HAVE to make it for Christmas dinner!

Prep Time: 15 minutes - Cook Time: 55 to 60 minutes - Yield: 1 pie

INGREDIENTS

3 eggs
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

DIRECTIONS

Preheat oven to 350°F.

Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.

Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean.

Cool on wire rack.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil.

My Notes: Once I poured the filing in the crust I added in a little more pecans so it looked nice and full!

Lemon Bundt Cake with Glaze

2007-12-19T12:25:00.000-05:00

I was looking for a easy and moist recipe for Lemon Bundt Cake. I found this one on Allrecipes and it was WONDERFUL...so moist and lemony!

INGREDIENTS

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage (I used Sprite)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

My Notes: Mine took about 20 minutes longer to cook. I also made a glaze using powdered sugar and some left over Sprite. Next time I want to use some lemon juice and lemon zest with the powdered sugar instead of Sprite.

Hershey's Deep Dish Brownies

2007-12-19T12:15:00.000-05:00

While working on an all sweets menu for a family gathering I thought brownies would be a good way to bring in some chocolate. I found this Hershey's recipe and thought I would give it a try.

INGREDIENTS

3/4 cup (1-1/2 sticks) butter or margarine, melted
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS

1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.

VARIATION: Stir 1 cup REESE'S Peanut Butter Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips into batter before spreading batter in pan. (I Added in some chocolate chips!)

My Notes: Aside from adding in chocolate chips, I had to cook mine a little longer...and probably could of cooked them another 5-10 minues, but I like my brownies a little undercooked.

Dorito Chicken

2007-12-14T21:55:00.000-05:00

Not sure why the pic came out blurry...but you get the idea.

Jason is a BIG fan of Doritos. When I told I saw this recipe he kept asking when I was going to make it. I finally did....it was ok. We think it needed some more flavor (even though I added some spice). It was missing something.

INGREDIENTS

Egg Wash

Chicken Breast

Crushed Doritos

Ranch Dressing (I added this)

Hot Sauce (I added this)

Red Pepper Flakes, Cumin, Garlic, Smoked Paprika and Chili Powder (I added these)

DIRECTIONS

Crush Doritos and mix in spices. Mix ranch and hot sauce together. Dip chicken breast in egg wash, then ranch mixture and lastly dip into Dorito mixture.

Bake at 350 for about 25 minutes (or until done).

I believe the orginal source of this recipe is: Southern Living's Easy Weeknight Favorites

Peanut Butter Delights

2007-12-14T21:44:00.000-05:00

Jason was asking for something that was salty and sweet. I saw how simple these treats were in Carrie's blog and thought I'd give them a try.

INGREDIENTS

Ritz Crackers

Peanut Butter

Bakers Chocolate (I used semisweet...use can also use "Almond Bark")

DIRECTIONS

Spread the peanut between two Ritz crackers.

Melt chocolate

Dip peanut butter filled crackers in chocolate.

Place them on wax paper and allow them to set (I put mine in the frig).

*I meant to add some almond extract to the chocolate....but got excited and forgot. Next time I will add it in...I think it will be a nice touch.

Deep Dish Chicken Pot Pie

2007-11-26T21:02:00.000-05:00

My co-worker, Sonja, told me about this recipe she found from Kraft. I love chicken pot pie, but Jason did not always feel the same way...until now! This will be made again very soon.

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

DIRECTIONS

PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

MY NOTES: I used regular dressing and cream cheese. I also added a little more broth and some spices (garlic powder, salt, pepper, thyme and poultry seasoning). Before I place the crust on top I sprinkled on a little cheese. After cooking for 40 minutes the crust wasn't as "golden" as I had wanted so I turned the broiler on...a quick fix! I did not have a deep pie dish so 1 1/2 quart casserole dish.

Cauliflower Gratin

2007-11-23T11:49:00.000-05:00

When I saw this recipe on Barefoot Contessa I knew I had to try it for Jason's family Thanksgiving dinner. There are always so many things to chose from so it can hard to think of something new. I had never seen a cauliflower dish at their dinners so I decided to try it. It was so good and everyone said they liked it! I will certainly make this again.

INGREDIENTS

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

DIRECTIONS

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

My Notes: I doubled the recipe so I ended up using 3 heads of cauliflower. I also added some extra cheese and used half and half in place of the milk. I was started to get worried when the sauce did not thicken up after adding the half and half....but I turned up the heat and everything worked out perfectly...just keep whisking. If you can not find Gruyere then you can use Swiss....but you should really try to find the Gruyere....it was very good.

Pimento Cheese Stuffed Pitas

2007-11-19T21:59:00.000-05:00

My Mom and I found some cute mini pitas at Trader Joes and thought it would be good to stuff them with some pimento cheese. I used a pimento cheese recipe I saw Paula Deen make on the Food Network.

INGREDIENTS

8 ozs shredded sharp cheddar cheese

8 ozs shredded white cheddar cheese

4 oz jar pimentos, chopped with juice
1/2 cup mayonnaise
salt & pepper (I omit the salt)

1 package mini pitas

DIRECTIONS

Mix the shredded cheese together with the pimentos. Stir in the mayonnaise.
With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.

To stuff the pita cut a small portion of one side, and use a knife to open the pita the rest of the way if necessary. Fill the pitas will the mixture...I put the mixture in a baggie and cut a corner of the bag and used that to pipe the pimento cheese mixture in.

Slow Cooker Chicken Taco Soup

2007-11-04T19:30:00.000-05:00

This was very tasty...and as Jason would say "This is good s@#!". I had been wanting to make this recipe that I found on Allrecipes.com, and I finally had the perfect chance because we currently have no stove. We moved a week ago and have yet to take the time and buy a new one...actually we need to get a dishwasher too.

INGREDIENTS

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts

other spices - see My Notes below
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

My Notes: I did not have an onion around so I added onion flakes. I also added some fresh garlic, smoked paprika, red pepper flakes, garlic powder, cumin, salt and pepper. I served it with a healthy dose of sour cream, shredded cheese and Utz White Corn Tortilla Chips.

Here is a photo of it without all the fatty goodness:

Apple Coffee Cake with Crumb Topping and Brown Sugar Glaze

2007-10-10T08:23:00.000-04:00

That is one long name! This recipe was very good and easy to make. We had some apples that Jason's Grandparents got for us while they were in the Mountains and I wanted to make something special with them. I came across this Emeril recipe on the Food Network website and thought it would be the perfect thing to try because I had all the ingredients on hand. Jason helped me out my peeling and coring the apples =)!

INGREDIENTS

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt 1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
a dash of nutmeg (I added this to the recipe)

DIRECTIONS

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, nutmeg, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Sour Cream Muffins with Bacon and Cheese

2007-10-09T07:59:00.001-04:00

When I saw Paula Deen makes these on the Food Network this past weekend I knew I had to try them out. Since they seemed more savory than sweet to me I added the bacon and cheese. These are so good that even Paula Deen doesn't add butter to them when she eats them!

INGREDIENTS

2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream
chopped cooked bacon (I added this)
shredded cheese (I added this)

DIRECTIONS

Preheat oven to 350 degrees F.

Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes. (You do not need to the grease the muffin tins because of all the butter in the mix). Yield: 24 small muffins or 12 large muffins.

I halved the recipe and they came out great! I can't wait to make a full batch for the holidays.

Cheesy Dill Hashbrown Patty

2007-10-06T14:12:00.000-04:00

I was home and had no clue what I wanted to eat and I did not feel like cooking a meal for myself. So...this is what I came up with...

potato (mostly peeled and grated)

oil (I used extra virgin olive oil)

shredded cheese (I used cheddar)

salt and pepper to taste

dill to taste and for garnish

sour cream

In a skillet I heated up some oil and then added my grated potato (medium heat). Add salt, pepper and dill to taste. As you cook the potato try to keep one flat layer; stir and flip it as you go. Once it is just about done sprinkle your shredded cheese over potato. Starting from the edges start to form your patty (the cheese really helps it stick together). Once patty is formed cook for about 30 seconds, flip and cook another 30 seconds. Transfer to your plate (you may want to drain off some of the oil first), then garnish with some sour cream and dill.

This was really good and I plan to make it more variations soon.

Double Layer Pumpkin Cheesecake w/ Caramel Sauce

2007-10-01T09:05:00.000-04:00

It is that time of the year when pumpkin becomes popular and craved by many. Once again I turned to Allrecipes.com and I found this recipe. I added the caramel sauce to it and that made it even better! I can not wait to make this again for Thanksgiving!!!

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving

Changes: After reading over some reviews I decided to use pumpkin pie mix instead of pumpkin puree since it already had the spices in it. I also added a little extra vanilla, cinnamon and sugar to the mix.

CARAMEL SAUCE

1 bag of caramels (14oz)
1 can of evaporated mix (12oz)

In a pan on the stove top heat up the caramels and evaporated milk together. Allow it to cool a little so it can thicken. Drizzle the caramel sauce over the cheesecake before serving and top with some whip cream. YUM!
PLEASE NOTE: If you do not want extra caramel sauce leftover when the cheesecake is gone you may want to halve this recipe.

Cabbage Jambalaya

2007-10-01T08:40:00.000-04:00

When I saw cabbage on sale at the grocery store I went searching Allrecipes.com for a new way to use it. This recipe did not call for much seasoning so I added a lot to it and it was great!!

INGREDIENTS

1 pound ground beef
1 pound smoked sausage, cut into 1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 1/2 fluid ounces water
1 cup uncooked rice
garlic salt to taste

I added the following to season it up: salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, thyme, cumin, and lots of Creole Seasoning.

DIRECTIONS

In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.

Here are some of my changes: I used a can of petite diced tomatoes because that is what I had on hand. In place of water I used chicken broth. Since I do not like big pieces of onion I grated part of a red onion and used that. I also added more cabbage and liquid than the recipe called for, and I cooked it longer to soften the cabbage to our liking. For the meat I used turkey kielbasa and ground sirloin.

Chocolate Chip Cookie Dough Dip

2007-09-20T08:05:00.001-04:00

As soon I as saw this on Chelley's blog I knew I had to try it. It was very good....and sweet! This is on our list for our housewarming party.

Chocolate Chip Cookie Dough Dip (adapted from Recipezaar)

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.

I served this will Nilla Wafers. You could also use graham crackers, chocolate graham sticks or something else sweet!

I was happy it came out SO good because all the ingredients I used were Wal-Mart brand (except the chocolate chips and Nilla Wafers).

Marinated Baked Pork Chops

2007-09-14T07:42:00.000-04:00

I found this recipe on Allrecipes while looking for something to do with pork chops I had gotten on sale. They came out very good, and I always like to find a recipe where I have all the ingredients on hand.

INGREDIENTS

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
*a few dashes of hot sauce (I added this to the recipe)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. *I found it easier to use a whisk to combine the items.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce. *Before spreading 1/2 the sauce I sprinkled the pork chops with some salt and pepper.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

I made this recipe with 4 pork chops and still used all the sauce. * = my changes and notes.

Salad Bites

2007-09-10T08:52:00.000-04:00

While browsing some blogs I came across this idea in Cherrapeno's blog and thought it was the cutest thing.

Ingredients

cucumber

sundried tomatoes

cream cheese

salt

pepper

oregano

balsamic vinegar

extra virgin olive oil

toothpicks

Directions

1. Clean the outside of your cucumber and cut in half lengthwise.

2. Cut along the bottom of each half so the cucumber will be stable.

3. Scoop out the seeds and make a little well for the cream cheese.

4. Dry the inside of the cucumber with a paper towel.

5. Fill the cucumber with cream cheese (neatly).

6. Slice the cucumber in bite size pieces.

7. With your toothpick place on a piece of sundried tomato and stick the toothpick into the cream cheese through the cucumber.

8. Sprinkle some salt, pepper and oregano on top, and drizzle the balsamic vinegar and extra virgin olive oil over the tops.

These were good and fun to eat. I think next time I will spice up the cream cheese and add an olive to the toothpick for some saltiness!

Quaker's Vanishing Oatmeal Raisin Bars

2007-09-06T08:10:00.000-04:00

I am not a big fan of oatmeal and raisins...but I made these for Jason and he thought they were good....but could of been a little sweeter for his taste. I want to try it next time w/ some chocolate chips. You really can not go wrong with Quaker Oatmeal's recipe. You can find this on their website or on the Quaker Oatmeal container.

Ingredients

1/2 pound (2 sticks) margarine or butter, softened (I used unsalted butter)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation Steps

Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24 BARS

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Slow Cooker Pot Roast

2007-09-06T07:54:00.001-04:00

Since I work 10 hour days I am try to use my slow cooker more so I can get other things done in the evening. I made this up just by using what I had on hand.

Bottom Round Roast

1 can tomato sauce

2 cups of water

2 beef bullion cubes

1 whole garlic clove

onion flakes

salt
pepper

thyme

I cooked mine on low for about 12 hours (it does not have to cook that long). It was very good!!

Need a side dish??? We used the broth in the slow cooker to make some rice...very tastey!

Olive, Basil and Garlic Bread

2007-09-05T07:55:00.001-04:00

I used Joelen's "Sun-dried Tomato, Rosemary and Garlic Bread" recipe to inspire me for this one. Since I am not ready to try out yeast bread I was happy to see this recipe because there is not yeast involved...just beer!

Ingredients

3 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

2 -3 tablespoons basil garlic seasoning blend

1/4 cup finely chopped green olives with pimentos

1(12oz) can or bottle of beer (I used Budweiser)

cooking spray to grease loaf pan

Directions

Lightly grease loaf pan with cooking spray.Preheat oven to 350 degrees.Combine all remaining ingredients except beer in a large bowl.Pour beer into the mixture and stir thoroughly - don't over mix!Pour bread batter into greased loaf pan.Bake 50-55 minutes in preheated oven.Remove from oven and allow to cool before slicing.

My thoughts:

It was good, but not as much flavor as I was hoping for. It seemed more sweet than savory. But I am sure it didn't help that I forgot the salt and for some unknown reason I added baking soda. It was early that morning and I guess I could not read! I am going to play with it some more and I always want to try a sweet version.

Fried Green Tomatoes

2007-09-05T07:44:00.000-04:00

Jason made these with some garden fresh tomatoes he got from his Dad. They were so good!

Batter

Cornmeal

Baking Powder

Flour

Oil

Canola

Bacon Grease

I do not have exact measurements, but the batter should be mostly cornmeal and fairly thick. Heat up your oil in a skillet, dip your sliced green tomatoes in the batter, place in oil and flip them so both sides are golden brown. Sprinkle with a good amount of salt as soon as you pull them out of the oil. Serve warm.

Super Simple Cake Cookies

2007-09-02T19:39:00.000-04:00

I am not sure where I found this recipe...but they are really easy and I will be making them again soon in some other great variation. Everyone enjoyed them!

Ingredients

1 box cake mix (I use Funfetti)
2 eggs
1/2 cup oil (I used canola oil - you can probably use less than 1/2 cup)
2 tablespoons of instant french vanilla pudding
Canned frosting and sprinkles (you do not have to frost them)

Directions

Mix together the first four ingredients, drop batter on a lined cookie sheet (tablespoon size) and bake on 350 for 8-10 minutes. Let cookies cool then frost them and add sprinkles.

Caramel-Apple Pudding Cake

2007-08-31T22:44:00.000-04:00

I found this recipe in my Better Homes and Garden Cookbook. It was WONDERFUL...and I usually do not like foods with cooked apples. This would be great in the fall time.

Ingredients

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups) - I used Granny Smith
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins (I used half raisins and half craisins)
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter (no substitutes), melted
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter (no substitutes)
Vanilla Ice Cream - optional

Directions

1. Preheat oven to 350 degrees F.
2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.

Slow Cooker Pulled Pork

2007-08-23T08:48:00.000-04:00

This recipe was fantastic!!!! I do not think I will make pulled pork any other way. The recipe was found on allrecipes.com.

INGREDIENTS

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

DIRECTIONS

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

My notes: I used Target brand root beer (Shhhh, don't tell) and Sweet Baby Ray's Hot and Spicy BBQ Sauce. Also, I added in some salt, pepper, garlic powder and onion powder. Because of my work schedule the pork cooked for 11 hours...and it still came out great! When I got home I added in the BBQ sauce and let is cook for another 30 minutes.

Jason and I liked it so much we are hoping to serve it at a housewarming party IF we get the house!

Rice and Tomato Gravy

2007-08-23T08:35:00.001-04:00

This side dish was something Jason's Great Grandma would make all the time. I changed it a little by adding in some other flavors. She would make plain white rice and not added any seasonings to the gravy....Jason's Great Grandfather loved it that way! This is something you can really make your own.

Gravy Part

1 can diced tomatoes
creole seasoning (a good amount)
cumin
smoked paprika
red pepper flakes
1/4 of water
flour and water mix

In a pan combine the first six ingredients. Heat on medium until every is hot and well combined. remove from heat and add in flour and water mixture to thicken gravy to your liking. Place back on heat and let it cook a little more so you do no taste the flour. Adjust the spices to your liking.

Rice Part (you can really do anything you'd like for the rice)

2 cups of water
2 chicken bullion cubes
1 cup of rice

Combine all the above ingredients in a pan, bring to a boil, cover and cook on low. Should be done in about 20-25 minutes.

Serve the gravy over the rice and you are done!

Crab Cakes

2007-08-20T08:36:00.000-04:00

We wanted something new for dinner and since we did not want to pay the money for crab legs...we had crab cakes! I also made a "seafood" dip for the crab cakes. This recipe is from my Better Homes and Garden Cook Book.

Crab Cakes

INGREDIENTS

1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1) (omitted this because I do not like onions)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill (omitted because I did not have any)
1 teaspoon seafood seasoning (I used Phillip's Blackened Seafood Seasoning-you could also use Old Bay)
1/4 teaspoon black pepper
1 16-ounce can pasteurized crab meat or two 6-1/2-ounce cans crab meat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
I added - cayenne pepper and dry ground mustard to the recipe

DIRECTIONS

1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, pepper, cayenne pepper and ground dry mustard. Stir in flaked crab meat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crab cakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Makes 4 servings (2 crab cakes per serving).

Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.

We fried ours and they were wonderful!!

Seafood Dip Recipe

Mayonnaise
Pimentos
Old Bay Seasoning

Pretty tasty and really simple!

Flourless Peanut Butter Chocolate Chip Cookies

2007-08-19T01:43:00.000-04:00

It was late at night and I was in the mood to bake. I remembered seeing a simple three ingredient recipe for peanut butter cookies on allrecipes.com....so I tried it out. I added chocolate chips to mine!

INGREDIENTS

1 cup peanut butter
1 cup white sugar
1 egg
chocolate chips (I added this)

DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

My tip: Be sure you press the cookie batter down with a fork on your baking sheet before you put them in the oven.

Creamy Stuffed Shells

2007-08-05T19:24:00.000-04:00

Ingredients

Half a box large shells

1/2 pound ground hamburger (I used 93% lean)

1/2 bulk ground sausage (I used half of a Jimmy Dean roll)

4 ounces cream cheese

6 ounces sour cream

shredded mozzarella cheese

chopped garlic

dried oregano

dried thyme

red pepper flakes

salt and pepper

Directions

Boil shells.

Brown hamburger and sausage, add in spices to your taste. Once meat is cooked drain fat and add in cream cheese, sour cream and mozzarella cheese. Mix until everything is incorporated. Fill cooked shells with mixture and place open side up in a baking dish. Sprinkle more mozzarella on top and bake until cheese is melted.

Other Successful Options: You could add mushrooms to the meat mixture, and you could also serve marinara sauce over the shells.

Garden Growth-My First Tomato!!!

2007-07-31T20:35:00.000-04:00

I was very excited to pick my first homegrown tomato. Considering I grew it in a pot on my balcony with very little sun, I was very happy with the results.

Me looking like a dork with my tomato:

Me picking the tomato:

The beginning:

Mexican Style Pasta Salad

2007-07-31T20:21:00.000-04:00

Not the best picture....but it was not very "pretty" to begin with =).

I wanted a mexican style pasta salad and here is what I came up with.

4 color spiral pasta
Canned black beans, drained and rinsed
Shredded mexican style cheese
Chorizo (deli sliced then cut up)
Green olives
Peppercorn ranch dressing
Picante sauce

Overall it was pretty good. I feel like it is missing something....but I am not sure what....possibly something with more salt.

Banana Cake with Cream Cheese Peanut Butter Frosting

2007-07-08T13:32:00.000-04:00

I had two good sized bananas that I needed to use up and thought some type of banana baked good would be the perfect way to use them up. I found the recipe on another food blog.

Banana Bars a la Ashleigh

1/2c. Butter, softened
1 1/2 c. white sugar
2 eggs
1 c. sour cream
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1 c. ripe mashed bananas
1 container cream cheese frosting
peanut butter (I added this to the original recipe)

Preheat oven to 350.

Grease a 10x15 jelly roll pan (I used a 9X13 glass baking dish). In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda, and salt; stir into the batter. Finally, mix in mashed bananas. Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Note: I used a different size pan so they took a little longer to cook. Allow bars to cool completely before frosting. Mix together the cream cheese frosting and peanut butter and frost.

These were great and I will probably make them again if I have left-over bananas sitting around.
Source: http://delilahscorner.blogspot.com/2007/06/banana-bliss.html

No Pudge Brownies

2007-07-06T08:19:00.001-04:00

No Pudge Brownies are a boxed mix that offers you FAT FREE brownies. I recently made the Fudge version and they were great!! All you do is add yogurt (I used fat free french vanilla) to the mix and bake. I also added some caramel chocolate swirl chips to the mix. Even without the chips these brownies still would of been wonderful! Try them today!! Here is their website: http://www.nopudge.com/

"Jason Eggs"

2007-07-06T08:12:00.000-04:00

This post will feature some of Jason's cooking! When Jason was growing up his Mom would make him and his sister thier own special eggs and name the eggs after each child. Jason has continued to make these eggs, and he now makes them for me too =).

Sage Infused Rice with Mozzarella

2007-07-06T08:03:00.000-04:00

I had a ton of fresh sage in my herb garden I wanted to use so I decided to make a rice dish. This is dish was really tasty and I can not wait to make it again. Here is what I used:

1 cup uncooked long grain white rice

2 cups water

chicken bullion

garlic powder

pepper

fresh sage leaves (about 4 large leaves hand torn)

freshly shredded mozzarella cheese

I cooked the rice in the water, chicken bullion, garlic powder, pepper and fresh sage. When it was done cooking I added in the mozzarella. And, that's it!

Michelle's Baby Shower to Welcome Jaden

2007-06-25T11:53:00.000-04:00

Here are some photos of the Baby Shower Karla and I threw for Michelle. The food consisted of a taco bar, Mexican rice, chips and salsa, various cheeses, veggie tray and dip, fresh fruit displayed in margarita glasses for more of a Mexican theme, blue and yellow rice krispie treats, cake and punch. We went with a duck theme with blue and yellow.

Diaper cake:

Michelle (Mom-to-be), Me and Karla

Orzo with Parmesan and Basil

2007-06-21T08:59:00.000-04:00

I had never add orzo before and decided it was finally time I tried it. When I saw an orzo recipe on allrecipes.com that incorporate parmesan and basil I knew it was the one to try. Plus I was dying to use some more of my homegrown basil.

INGREDIENTS

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth*
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

DIRECTIONS

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.

Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

*I was out of chicken broth so I just used water and chicken bullion.

Hot Dog Boats!

2007-06-19T07:59:00.000-04:00

Ok...so it really isn't a recipe, but it sure is a fun way to eat a hot dog. I had some leftover hoagie rolls and thought it would be nice to use that as a hot dog bun. All I did was cut out some of the middle and put it under the broiler with a thin layer of butter or mayo to crisp it up (depends on my mood). Then just fill your boat up with all your goodies....chili, cheese, sauerkraut, onions, jalapenos, relish, mustard, ketchup...whatever you'd like! The bonus is if you cut your hot dog in half lengthwise you can fit two in there. Happy Hot Dog Eating!

Pink Lemonade Cupcakes (well...not so pink)

2007-06-18T08:16:00.000-04:00

I saw this recipe on a nesties blog (Confections of a Foodie Bride) and had to try them. I made them for Father's Day because my Dad loves pink lemonade and anything tart. Mine weren't as pink as they should be because I opted not to add food coloring so they were more "manly".

Cupcakes

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
1 recipe Lemon Buttercream Icing (recipe follows)

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing

3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

My Notes: I did not have a stand mixer so I used my hand mixer and everything came out perfect. I also used a plain ol butter knife to frost the cupcake. Lastly, they took less time to cook in my oven so keep a close eye on them.

There were really good. Nice and tart (but not too tart for us). This is a keeper!

Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil

2007-06-18T07:48:00.000-04:00

I wanted to make something good for dinner since it had been a while since I had cooked. My basil has been growing like crazy so I wanted to find a recipe where I could use my fresh basil. After searching the Internet I found "Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil" from recipezaar.com.

Ingredients

2 boneless skinless chicken breast halves
4 small slices of prosciutto or smoked ham (I cut large slices of prosciutto in half)
2 ounces of fresh mozzarella cheese, cut into 4 slices (I used more cheese)
8 basil leaves, plus 1/4 cup thinly sliced
2 teaspoons olive oil
1/2 cup chicken broth
2 tablespoons honey mustard
1 garlic clove, minced

Directions

Heat oven to 350°.

Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.

Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.

Transfer chicken to a baking pan.
Bake until chicken is cooked through, about 15-18 minutes.

Transfer to a platter.

Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

I personally didn't use the sauce but Jason and my Mom really liked the chicken with the sauce. It was very good and also reheated well.

Double Chocolate Gooey Butter Cake

2007-05-28T11:12:00.000-04:00

I kept hearing about Paula Deen's Gooey Butter Cakes and when I saw the recipe for a Double Chocolate one I knew I had to try it.

Ingredients

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts (I omitted this)

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

I baked it for 40 minutes and it came out wonderful. They are more like brownies than a cake, and the are gooey just like the name says!

Direct Link: http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_24562,00.html

Mexican Mix Up

2007-05-24T10:06:00.000-04:00

Ok....so I am pretty picky with comes to Mexican food because I don't like all the onions and peppers. I made my own mexican dish that used the basic concept of enchiladas, fajitas and burritos. Here is what I came up with.....and might I say, it was pretty darn good!

2 chicken breasts
1 can enchilada sauce (not the large can)
1 can cream of chicken soup
1 package fajita seasoning
10 corn tortillas
Shredded pepper jack cheese
Sour cream
1 cup uncooked long grain white rice
2 cups chicken broth or stock

Cut up chicken and coat with half of fajita seasoning packet. Place chicken in a pan on the stove and added 1 can of cream of chicken soup and ¼ of a can of enchilada sauce. Cook on medium/high heat for a few minutes. Then turn down low and cover. Let the meat simmer, stir occasionally, until the meat is very tender.

While the chicken is cooking cook the rice in the chicken broth. Feel free to add extra seasoning of your choice to the rice.

Once the chicken and rice are done fill the corn tortillas with some rice and chicken mixture. ***NOTE: You may want to crisp up the tortillas in a pan with some cooking spray so they hold together better before you fill them.*** Secure the tortillas with toothpicks if necessary. Place filled tortillas in baking dish and pour over some enchilada sauce. Bake in dish until tortillas are nice and crispy. Add shredded cheese as soon as you take them out of the oven. Serve with extra enchilada sauce and sour cream if you choose.

Maggie's Decadent Brownies

2007-05-20T11:02:00.000-04:00

The making of goodness:

The brownies waiting for the frosting:

Here they are in their glory:

If you are looking for sweet, sugary chocolate goodness you have got to try these brownies! I found them in my Paula Deen cookbook, "Paula Deen & Friends, Living it Up Southern Style"....you can also find this recipe on the Food Network website. Here is the recipe:

4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted

Frosting:
4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar, sifted
4 cups mini marshmallows

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

I tasted them after they had cooled down because I just could not wait...BUT they are even better if you wait to have one cold out of the frig. It is worth the wait! The bottom is almost fudge like. Jason is not a big fan of brownies.....but he loved these! Bring these to your next gathering and they will be a hit!

Bruschetta Chicken

2007-04-30T11:36:00.000-04:00

This is one of my favorites!! I had some ideas in my head (scary, I know) and wanted to make a really good chicken dish. I just used ingredients I had on hand and made it work. It was a hit and I will certainly be making it again soon. I didn't really measure, but here what I used and what I did:

Ingredients

2 chicken breast

EVOO

white wine

balsamic vinegar

basil (I used 2 frozen basil cubes)

salt and pepper

canned chopped tomatoes

chopped garlic

seasoned breadcrumbs

parmesan cheese

mozzarella cheese

Directions

On med/high heat I put the EVOO, white wine, balsamic vinegar, basil, S and P in a pan. Once hot I added the chicken and flipped after 1 to 2 minutes. I then added the tomatoes and garlic. Cover the pan and turn the heat down to med/low (flip occasionally). Let the chicken cook a good amount of time to allow it to get nice and tender.

While the chicken is cooking, mix together equal parts of breadcrumbs and parmesan cheese, add EVOO to make a crumble.

When chicken is done top it with crumble and mozzarella cheese. Turn on broiler and transfer* chicken under the broiler. Leave in there a few minutes to let the topping crisp up and cheese melt.

* I used an oven safe pan to make the transfer of the chicken easier. Otherwise you will need to transfer the chicken from the pan to an oven safe dish.

Serve this with your favorite pasta and spoon the extra tomato mixture over it.

Sesame Chicken and Vegetable Rice

2007-04-30T10:57:00.000-04:00

Baked Sesame Chicken

I adapted the sesame chicken from a recipe I found at allrecipes.com. They changes I made are in green.

INGREDIENTS

2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves (I cut mine into strips)
2 tablespoons butter, melted (I used fat free Parkay spray)

1/2 teaspoon red pepper flakes (I added this to the recipe)

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper (I used a bowl), mix together the sesame seeds, flour, salt and pepper (and red pepper flakes). Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture.

3. Place in medium/hot pan on stove top and flip after a minute or two, add a little butter and soy sauce to keep the chicken moist. Remove and arrange in baking dish in a single layer, then drizzle with melted butter and some more soy sauce.
4. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes (mine took about 20 minutes because it was pre-cooked on the stove and cut into strips), or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Vegetable Rice

This is something I made up as I went using what I had on hand.

INGREDIENTS

1 cup of long grain white rice

2 cups chicken stock

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Dash of soy sauce

1 carrot grated (cook with a little water to make tender, drain water)

1 1/2 cups cooked broccoli-cut up small

Soy Sauce to your taste

oil

DIRECTIONS

Combine first 5 ingredients, bring to boil, cover and reduce to simmer. Cook about 20 minutes or until rice is fluffy and liquid if gone. Transfer rice to stir-fry pan add carrots and broccoli. Mix together and add some oil (I used EVOO) and soy sauce to your taste.

Pudding Chocolate Chip Cookies

2007-04-30T10:49:00.000-04:00

They are SO soft and delicious. It seemed like they got softer as the days went by. I got this recipe from The Nest....Thanks Joelen! (http://joelens.blogspot.com/)

2 1/4 cups all-purpose flour
1 teaspoons baking soda
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix (I used French Vanilla)
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

I made mine a little large, but I still ended up with about 25 cookies.

** This recipe can be doubled easily.

Corn and Kielbasa Chowder

2007-04-12T09:59:00.000-04:00

Yesterday was cold and rainy so I thought it would be a good day to try a Rachel Ray recipe I found while thumbing through one of her magazines. I made a few changes....I used 16 ounces of turkey kielbasa, I grated about a quarter of a red onion and I added in some garlic, chicken bouillon and smoked paprika since I did not use beef kielbasa. Also, I did not have any dill on hand so I omitted it.

Ingredients

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes

1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions:

1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Direct Link: http://www.rachaelraymag.com/recipe/32640/

Easter Treats

2007-04-12T09:15:00.000-04:00

This past Easter Sunday I spent the morning baking (for some unknown reason). It was my first time making homemade Cheesecake and homemade Chocolate Chip Cookies. First was the Cheesecake, I got the recipe from the wife of my husbands boss.

Cheesecake:

A. Crumb Crust
1 1/2 C Crushed Graham Crackers
1/4 C Sugar
6 TBSP Melted Butter

Blend - Press into 9" spring form pan (part way up the sides) - Chill - Preheat oven to 350 degrees.

B. Filling
3 Lg pkgs of cream cheese
1 1/2 C Sugar
1/2 TSP SALT
4 Eggs
1 TSP Vanilla

Soften cream cheese and have at room temp, blend in sugar and salt. Beat till fluffy. Add eggs one at a time, beating well after each egg. Mix in vanilla. Pour mixture into chilled crust and bake at 350 degrees for 60 minutes until center is firm. Remove for 15 minutes. Reset over to 450 degrees.

C. Topping
2 C Sour Cream
1/4 C Sugar
2 TSP Vanilla

Combine all the above ingredients. Spread on cooled cake. Return to 450 degree over for 10 minutes. Cool cake and chill at least 4 hours before serving.

Next were the Chocolate Chip Cookies.....but not just any Chocolate Chip Cookies. They were BBFCCC's from allrecipes.com, or "Death by Chocolate Chip Cookies" as my husband would call them.

Best Big, Fat, Chewy Chocolate Chip Cookies:

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Easy Homemade Pizza

2007-04-07T11:53:00.000-04:00

In an effort to eat "healthy" pizza I decided to make homemade pizza for dinner last night.

Crust (Pre-made garlic and herb dough from Trader Joe's)

Sauce (Pre-made, but I infused it with basil and garlic)

Mozzarella Cheese (2% milk)

Turkey Pepperoni

Jalapeno Chicken Link Sausage (cut up)

Jalapenos

Red Onions (on half)

Kalamata Olives (on half)

Baked at 425 for about 15 minutes. It was delicious! To make clean up easy I lined my pizza pan with foil and sprayed it with non-stick cooking spray. My Mom made her own pizza the same night by brushing the dough with olive oil and topping it with artichokes, feta, kalamata olives and portobella mushrooms. The possibilities are endless.