Carrie's Cooking Adventures

Bye Bye Blogger

2008-05-25T20:55:00.001-05:00

I have an exciting announcement, I now have my own domain name :) My new site is www.carriessweetlife.com, which includes my food blog, a personal blog, and will include more as I get it up.

So please change your google reader, stop by the new site and let me know what you think!!!!

I hope you follow me :)

Carrie

Changes Coming!

2008-05-20T18:33:00.001-05:00

Sorry for the lack of updates, I have some very exciting changes coming to my blog, so I have been working on getting ready for the release :)

By this weekend the changes will be announced, and I will post ice cream cake, penne al betsy and some cookies.

Stay tune!!!!

Menu Monday

2008-05-12T11:00:00.002-05:00

This week is kind of a boring menu, I am trying to use up what I have before going grocery shopping. Its been a good 6 weeks since a big trip, it feels kind of good.

Have a great week everyone!

Monday: Fried Chicken
Tuesday: Baked Ziti
Wednesday: Cottage Cheese Chicken Enchiladas
Thursday: Stuffed Chicken Breasts of some sort... anyone have an awesome recipe?
Friday: Grab dinner out while grocery shopping

Macaroni and Cheese with Kielbasa

2008-05-11T17:50:00.003-05:00

Adam and I spent most of the day with my mom, helping her do some things outside. We got home around 4:30 and before we knew it, it was time for dinner. We didn't really have anything set out so I started looking around. I saw kielbasa, but we didn't have any kraft macaroni. So I created my own macaroni and cheese with kielbasa.

This was awesome! And might be my new favorite way of preparing kielbasa.

Macaroni and Cheese with Kielbasa (From: Myself)

1/2 ring kielbasa cut into slices and then cut into quarters
2 c. cheddar jack cheese
1 1/2 c. half and half
al' dente pasta (anything will work)
seasoning salt
onion powder
2 T. butter
2 T. flour

Fry kielbasa in a pan. Take out of pan and set aside.

Melt butter in pan with kielbasa juices, add flour and mix until smooth and thick.

Mix in half and half and mix until no lump exist.

Add 1 3/4 c. cheese and simmer until melted. You can add more half and half or milk if it's too thick for you.

Mix in noodles, kielbasa, and rest of cheese. Serve hot :)

Grandmother's Morning Treat

2008-05-11T08:24:00.005-05:00

I knew I wanted to make my mom breakfast for mothers day, I was just a little unsure of what to make, last year my breakfast wasn't all that impressive. I was talking to her at our mother daughter day yesterday and she was telling me about her new cookbook, and she had fun a really yummy overnight french toast. I decided to give it a try.

This recipe was really simple to throw together right before bed. And just a few steps in the morning. This recipe turned out ok, it was edible but not a favorite of anyone, you needed some syrup blueberry was the favorite. The easiest way to explain it is a large cream cheese danish.

Happy Mothers Day to My Mom, and all you other moms out there. This is My Mom, My baby brother (he is turning 18 next week... I can't believe it) and myself.

Grandmother's Morning Treat (From: Bethal Favorites)

1/2 c. plus few Tablespoons Butter
French bread
3 eggs
1/8 nutmeg
1/4 t. cinnamon
1/4 t. mace (I omitted)
1 t. vanilla
1 1/2 c. cream
1 c. cream cheese
2 T. corn syrup
1 c. nuts (I omitted)

Butter 9x9 baking dish. Cut 1-inch thick slices of bread and fill dish 2/3 full.

Mix eggs, nutmeg, cinnamon, mace, vanilla and cream. Pour over bread slices.

Cover and refrigerate overnight.

In the morning mix cream cheese, corn syrup, and nuts together. Spread this over the bread slices and bake at 350 until puffed golden, about 50 minutes.

Place a tray underneath it while baking and let it sit awhile afterwards.

Squash Soup with Beans

2008-05-10T20:14:00.000-05:00

I participated in this round of the WC Recipe Exchange. I have been a horrible procrastinator and finally got around to making my soup today.

Sadly Adam doesn't like squash so I most likely wouldn't make this again, but it was very good for me and I liked the texture the beans gave to it. Sadly my camera batteries died as I turned it on to take a picture of the soup, so no pictures this round :(

Thank you for whomever submitted it.

Butternut Squash Soup

2 squash, chopped into 1" chunks
1 onion, chopped
1 celery stalk, chopped
4-6 c. chicken broth
2 cans Goya pink beans, rinsed and drained

Sauté onion and celery until starting to brown.

Add chopped squash and sauté until squash is browning. Add approximately 4-6 cups of chicken broth, just enough to cover.

Keep on lowest heat possible and simmer for approximately 1 hour; add beans and cook for about 5 more minutes.

Add salt and pepper to taste.

Devil's Food White-out cake

2008-05-03T13:00:00.004-05:00

I bought this cookbook after reading all the Tuesdays with Dorie Posts in my google reader, when it came time to pick Adam's birthday cake I pulled out that book. Adam being rather simple looked at the cover and picked this cake.Although I was very excited to try something out of my cookbook, that changed quickly with the cake that almost wasn't. I went to make the cake Thursday evening, the batter tasted great, I baked it, cooled for the 5 minutes went to flip it over and they both shattered into pieces :( I had enough stuff so made another batch quick, same thing happened with one cake, but one cake turned out ok. I went to bed very crabby and was crabby all day Friday. I was not about to be defeated by this cake, so I stopped at the store on the way home, and got a box of chocolate cake mix and more ingredients. I ended up not needing the box mix, I made the recipe again and it turned out fine. So I ended up making 6 round cakes, and ended up with 3 use able ones.

I will be using the rest of the shattered cake to make a truffle soon :) Although this cake was a lot of work, it is VERY good cake! And I can't wait to try more recipes from this cookbook.

Devil's Food White-Out Cake (From: Dorie Greenspan Baking from my home to yours)

For the cake

1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the filling and frosting

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting -- it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

Chocolate-Cherry Cola Cake

2008-04-30T18:59:00.002-05:00

I wanted to make Adam a birthday cake, but didn't want something too time consuming as it was going to be a busy week, and he would get a whole big cake this weekend.

I saw this recipe in a link a friend sent me, and it looked simple, and tasty.

These has great flavor! The cake is super moist and yummy and the frosting just adds a touch. I made this into cupcakes.

Happy Birthday Adam!

Chocolate-Cherry Cola Cake (From: Betty Crocker Birthday Parties Cookbook)

10 oz jar maraschino cherries, drained, 1/4 c liquid reserved
1 box devil's food cake mix
1 c cherry cola
1/2 c vegetable oil
3 eggs
12oz container whipped vanilla frosting
1 c marshmallow creme
24 maraschino cherries with stems, well drained, if desired

Heat oven to 350. Spray bottom only of 13x9 pan with baking spray. Chop cherries; set aside.

In large bowl, beat cake mix, cola, oil, eggs and 1/4 c reserved cherry liquid with electric mixer on low speed 30 seconds. Beat on medium speed for 2 minutes. Stir in chopped cherries. Pour into pan.

Bake at 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with two cherries.

Fogo de Chao

2008-04-29T21:07:00.002-05:00

I first heard about Fogo de Chao when I was getting my hair done. My hair dresser was telling me she had heard about this place. I kind of stored it in the back of my memory as it sounded like something that would interest Adam has he is a total meat man.

Fogo is a brazilan steak house. When I asked Adam if he wanted that our sushi he was unsure. But he finally decided on this instead of sushi because he knows I am not a sushi person.

So we had a 5:30 reservation and were one of the first people to be sat for dinner (they only open at 5.) They had an amazing salad bar, with fresh mozzarella, heart of palm, few different salads, amazing Cesar salad dressing. Along with the salad bar they brought out some cheese biscuit things. I really don't know how to explain them, but they were awesome.

Then came the main course, they bring out three sides for you, mashed potatoes, fried polenta, and fried bananas. The mashed potatoes were pretty average what you get else where. Neither Adam nor I had ever tried polenta, we thought it was amazing, it was like little french fries with parmesan on top, we had at least 3 trays of those brought out. I cannot review the bananas as I don't like bananas but Adam said they were good.

Then came the meats, we each had a disc. One side was red and one was green. When you wanted meat you turned to green and all these guys came around and served you whatever you want. They cut it right off of the bone it. We tried bacon wrapped chicken and sirloin, top sirloin, filet migion, pork and beef ribs, pork sausages, and bottom roast.

All was very good, but the bottom roast was AMAZING! Adam and I were just in awe of the flavor.

And lastly since we were celebrating Adam's birthday we got a piece of the chocolate mouse cake, also very good. It was so creamy, and soft and delicious.

We both left with a full and happy tummy and were not hungry for about 24 hours. Adam didn't even grab a toothpick on the way out because he was worried he would lose the wonderful beef flavor in his mouth :)

So if you are ever around one of these, although it is a little pricey it is WELL worth the money for any meat lover :)

Creamy Pasta with Broccoli and Pine Nuts

2008-04-29T19:44:00.005-05:00

After a great meaty dinner at Fogo de Chao last night, Adam and I were both craving anything without meat. I had this pasta dish for later in the week but we gave it a shot.

I couldn't be more happy with the results, I am always nervous creating my own recipes, but I am getting more comfortable. This is great, has great flavor and could be very versatile.

Creamy Pasta with Broccoli and Pine Nuts (From: Myself)

Ziti pasta (cooked to al dente)
4 T. butter
2 c. frozen broccoli
1/2 c. pine nuts
1 T. seasoning salt
1 T. onion powder
1 T. garlic powder
1/2 t. pepper
1/2 c. heavy whipping cream
1 c. milk
3 T. flour
3/4 c. parmesan

Melt butter in a large skillet, once melted stir in flour until you get a paste consistence. Add whipping cream, and milk. Stir with a whisk until smooth.

Add seasonings and cook over medium/low until bubbly and reduced.

Stir in parmesan cheese and cook until cheese is melted.

Add broccoli, pine nuts, and pasta. Stir together. Serve in bowls topped with parmesan and a dash of pine nuts.

Tequilaberry Salad

2008-04-29T17:51:00.001-05:00

A co-worker brings this salad to almost all of our pot-lucks, I had never had it before, but once I tasted it I fell in love. Lately I have been craving it and have been at a loss for what to bring to work for lunch. So I whipped up this salad and then I can take some each day.

I keep the dressing in a separate container then just add the amount I want and it keeps longer.

Tequilaberry Salad (From: Recipezaar)

2 heads lettuce, chopped (or 2 1-lb bags pre-cut lettuce)
1 head cauliflower, cut up in tiny pieces
1 lb bacon, fried and crumbled
1 cup Hellmann's mayonnaise (no substitutions)
2 1/2 tablespoons white vinegar
1/4 cup sugar
1-1 1/2 cup parmesan cheese

Combine lettuce, cauliflower and bacon.

Mix mayonnaise, vinegar and sugar.

Add dressing to salad, add parmesan cheese. Serve immediately.

I usually make up the dressing the day before and the rest of the salad and then mix together just before serving.

Blogging with Purpose

2008-04-28T17:27:00.001-05:00

Elizabeth at Elizabeth's Cooking Experiments has awarded me a blogging for purpose award. I was very honored to be awarded this as I feel like I am just a normal Midwestern cook. I like to make the family favorites as well as go out on a limb.

I always love receiving comments from others, as well as seeing how many people actually look at my blog.

It's my job to nominate five other bloggers whom I feel deserve this award.

Amber at Amber's Delectable Delights. Amber's pictures and bread recipes get me every time. I have noticed whenever I am searching for a recipe I always start at her blog.

Joelen at Joelens Culinary Adventures. I love reading about all the events that Joelen does around her community and all the interest things she puts in her blog.

Melissa at Meli can cook. Meli definitely can cook, almost everything in her blog makes me drool, I love her food and pictures.

Jamie at Good Eats 'n Sweet Treats. Whenever I log into my google reader I look at her blog first, I love all her posts and desserts!

Michelle at Sugar and Spice. I love reading about all the events Michelle participates in, and all her dessert recipes.

Now, here's what you five have to do

Nominate 5 blogs that haven't had this award before

Each of the blogs must have a purpose

The nominated blogs must have a link back to this blog

The logo from this award must be displayed in your blog

Menu Monday

2008-04-28T16:42:00.002-05:00

This is a week for Adam to be spoiled! It's his birthday Wednesday, but we both have Monday off, so we are celebrating both days. And then we have a big birthday party planned for Sunday... should be fun. Monday: Dinner at Fogo de Chao for Adam's birthday
Tuesday: Whole chicken in the crock-pot
Wednesday: Steak, Potatoes, and corn (Adam's birthday)
Thursday: Pasta with a light cream sauce, with pine nuts and broccoli
Friday: Grab something as I will be getting ready fo Adam's party

Buttermilk Pancakes

2008-04-27T16:31:00.005-05:00

I have a passion for I-hops pancakes, they are SO light and fluffy and wonderful. I am not a big breakfast making person so I always tell Adam he should try and make I-hops great pancakes some morning. He always agrees but isn't as good as I am about looking for recipes.

I saw the buttermilk pancake recipe pop up in my google reader and knew I had to try it.

These were not as fluffy as the I-hop ones but dang close! YUM! Thanks hon :)

Truck Stop Buttermilk Pancakes (From: All Recipes)

2 eggs
1/2 c milk
2 Tbsp butter, melted
1 2/3 c buttermilk
1 2/3 c all-purpose flour
1 3/4 tsp baking powder
1 3/4 tsp baking soda
1 pinch of salt
1 Tbsp and 2 tsp sugar

In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

M & M Cookies

2008-04-24T11:00:00.003-05:00

I had so much fun participating in last months tasty tools I made a promise to participate in every month no matter what the tool was. I was so happy to see that this month was the scoop, I have recently bought the medium and large Pampered Chef scoops, and hope to buy the small soon.

I love these scoops. I knew I wanted to make cookies with them, but wasn't really in the mood for cookies so I called Adam up and said "If you could have ANY kind of cookie right now what would you have?"

"Ummm... M & M."

My problem was solved M & M cookies, I picked up a bag of regular M & M last week, but today when I stopped at the store they had mint so I grabbed those and made 2 batches.

These are the best M&M Cookies I have ever had... They are so soft and moist. You definitely have to try them.

M & M Cookies (Found On: Delish a Food Blog From: The Cookie Bible)

2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
1 1/3 cups M&M’s, divided
1 cup chopped pecans (I omitted)

Heat oven to 350 degrees. Stir together flour, baking soda and salt; set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in 3/4 cup M&Ms and all the nuts. Drop by rounded teaspoons onto cookie sheet. Press 5-6 of remaining M&Ms on each cookie before baking.

Bake 9-11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields about 3-3 1/2 dozen cookies.

Fettuccine Alfredo

2008-04-22T17:43:00.004-05:00

Adam's only request for the menu this week was some kind of pasta, I was at a loss, first time in a long time for pasta. Then I remember seeing Joelen's blog Alfredo sauce, I have been searching for the perfect one, she said this was it. So I gave it a try.

This wasn't really Alfredo to me, but this was an awesome and light cream sauce, super yummy!

Fettuccine Alfredo (From: Cooking at Home With America's Test Kitchen)

1 1/2 cups heavy cream
2 tablespoons unsalted butter
salt to taste
1/4 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
1/8 teaspoon freshly grated nutmeg

Bring 1 cup of the heavy cream and the butter to a simmer in a 3- to 4- quart saucepan over medium heat; reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt and pepper.

While the cream reduces, bring 4 1/2 quarts water to a rolling boil. covered, in a large stockpot or Dutch oven. Using a ladle or heatproof measuring cup, scoop about 1/2 cup boiling water into each serving bowl; set the bowls aside to warm. Add 1 tablespoon salt and the pasta to the pot of boiling water; cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.

Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce the heat to low and add the pasta, Parmesan, and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes. Stir in the reserved pasta cooking water; the sauce may look rather thin but will gradually thicken as the pasta is served and eaten. Working quickly, empty the serving bowls of the water; divide the pasta among the bowls, tossing the pasta to coat well with the sauce. Serve immediately.

White Chocolate Cheesecake

2008-04-22T17:22:00.002-05:00

It's was my sister-in-laws birthday in April and we were celebrating her birthday this past weekend, I remembered she has mentioned she didn't really care for cake, but loved cheesecake. So I decided to make a cheesecake for her.

I was at half price books a few weeks ago waiting for Adam to get done with work and pulled out the cookbook Chocoholic off the shelf, this was the first recipe I turned too, so I bought the cookbook for the whole $3.98 and made this recipe. I love the set-by-step directions and will be trying out more things from this cookbook.

This is an AWESOME tasting cheesecake! Luxury White Chocolate Cheesecake (From: Chocoholic)

5 oz. digestive biscuits (I used graham crackers)
1/2 c. blanched hazelnuts, toasted (I omitted)
4 T. unsalted butter
1/2 ground cinnamon
12 oz. fine quality white chocolate
1/2 c. whipping cream
3 (8 oz.) packets cream cheese, softened
1/3 c. sugar
4 eggs
2 T. vanilla
1 3/4 c. sour cream
1/4 c. sugar
1 t. vanilla
white chocolate curls to decorate

Preheat oven to 350. Lightly grease a 9 inch springform tin. In a food processor with metal bald, process biscuits, and hazelnuts until fine crumbs form. Pour in butter and cinnamon. Process just until blended. Using the back of a spoon, press on to bottom and to within 1 c. of top of side of pan. Bake for 5-7 minutes, until just set. Remove to rack to cool. Lower oven temperature to 300.

Prepare filling, In a small saucepan over low heat, melt the white chocolate and cream until smooth, stirring frequently. Set aside to cool.

In a large bowl with an electric mixer beat the cream cheese and 1/3 c. sugar until smooth, about 2-4 minutes. Add eggs one at a time, beating well after each addition, scraping bowl occasionally. Slowly beat in the white chocolate mixture and vanilla.

Pour into baked crust. Place tin on baking sheet. Bake for 45-55 minutes, or until edge of cake is firm but centre is still slightly soft, do not allow to brown. Remove to wire rack while preparing topping. Increase oven temperature to 400.

Prepare topping in a small whisk the soured cream, sugar and vanilla. Pour over cheesecake spreading evenly, and return to oven. Bake for a further 5-7 minutes. Turn off oven, but do not open the door for 1 hour.

Remove to wire rack to cool to room temperature. Run sharp knife around edge of cake in tin to separate it from side; this helps prevent cracking. Cool completely, then refrigerate, loosely covered, overnight.

To serve, run sharp knife around edge of tin to loosen cake. Remove side of springform tin. If you like slide sharp knife under crust to separate cake from bottom and with metal palette knife, slide carefully on to serving plate. Alternatively leaving cake on tin bottom to avoid breaking crust or surface and serve from bottom of tin. Decorate top of cake with chocolate curls.

Chocolate Cake

2008-04-22T17:13:00.004-05:00

We had my family card party this past weekend, and we decided to celebrate all the birthdays for the month each month. My mom elected me to bring the dessert this weekend, I LOVE trying out new dessert recipes so I quickly took the challenge.

In the end I turned to a recipe I have seen lots of people make but I hadn't tried. I am not a chocolate cake person and thought this was a little dry, but everyone else (who are chocolate cake people) really enjoyed this recipe.

Sorry for the bad pictures, my camera didn't want to focus correctly :(

Hershey's Perfectly Chocolate Chocolate Cake (From: Hershey's)

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter.

Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

About 2 cups frosting.

Menu Monday

2008-04-20T17:43:00.005-05:00

Monday: LeAnn Chin
Tuesday: Some kind of pasta
Wednesday: TJ's teriyaki chicken and TJ's fried rice

Thursday: Going out to dinner with a friend

Friday: Onion flavored pulled pork

Smothered Pork Chops

2008-04-18T20:32:00.004-05:00

We are still trying to use up the pork chops from my grandparents from Christmas. I saw this recipe and wanted to try them this way, it's a little different from what we normally use :) I saw this recipe on Angie's Simple Cooking.

We really enjoyed the recipe, I would double the sauce next time because we are gravy people and this didn't make enough, so next time I would double. YUM!

Smothered Pork Chops (From: Food Network)

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Mashed Cauliflower

2008-04-18T20:25:00.005-05:00

I saw this on Dinner with the Bickfords, I instantly starred it in my google reader, and tried it with the smothered pork chops tonight, this is AWESOME! I can't wait to have the leftovers and I will be making it again and again. Even Adam who doesn't like veggies enjoyed this, try this for sure

Mashed Cauliflower (From: Not sure where original was from)

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

White Lasagna

2008-04-15T16:20:00.004-05:00

Ever since I made the Stuffed White Shells, I have wanted to turn that recipe into a white lasagna, we were down at my moms for the day and I decided it was a perfect time to try it because there was 2 more people to help us eat it :)

This was wonderful, next time I think I would add some chicken instead of the proscuttio. We all really enjoyed it!

White Sauce (From: e-rcps)

6 tbsp butter
2 garlic cloves, peeled and finely chopped
salt to taste
6 TBSP flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped fresh parsley
salt and pepper

Melt the butter in a heavy-bottomed saucepan over low heat.

Add the garlic and saute' until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling...

Add the flour.

Return to the heat and cook, stirring constantly, for about two minutes. Do not let the flour color. Remove from the heat and add the milk and cream all at once.

Immediately beat vigorously with a wire whisk until smooth. Put the pan over medium heat and add the parsley and anchovies.

Cook, stirring constantly, until the sauce is the consistency of heavy cream. Remove from the heat.

Salt and pepper to taste. Set aside, uncovered.

White Lasagna (From: Myself)

1 lg. cottage cheese (blended to a creamier mixture), could sub ricotta
1 egg yolk beaten
Lasagna Noodles
Mozzarella cheese
1/4 c. grated Parmesan cheese
Proscuttio

Mix egg, cottage cheese, and Parmesan cheese together in a bowl.

Menu Monday

2008-04-14T17:49:00.003-05:00

Monday: Beef Strognoff

Tuesday: Squash Ravioli with Nutella sauce for me, cheese ravioli with red sauce for Adam

Wednesday: Teriyaki Chicken

Thursday: Going out, have to go Grocery Shopping

Friday: Smothered Pork Chops

Smore Bars

2008-04-10T17:59:00.005-05:00

I have been dying for a roasted marshmallow, but that's pretty impossible saying that I live in MN, it's actually snowing/sleeting/raining out my window right now. And we have an electric stove, so no luck... I almost thought about using a candle, but bakingblonde to the rescue with this awesome recipe.

I made these for my work lunch on Friday. I think I added the mixture when it was a little too hot still as most of the chocolate melted. But they still taste like smores :) They were a hit at lunch!

S'mores Bars (From: Bakingblonde)

1 egg, beaten
1/3 cup butter (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
15 crushed graham crackers (I used 9 rectangular crackers)
1 1/2 cups small marshmallows
3/4 cup milk chocolate chips

Line an 8x8 pan with foil and spray with PAM.

In a medium mixing bowl combine the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips. Set aside.

In a medium sauce pan over medium heat, combine the egg, butter, sugar and vanilla. Cook, stirring constantly until it comes to a full boil. Remove from heat and allow to cool slightly.

Pour mixture in bowl with the graham crackers, marshmallows and chocolate chips. Stir to combine. (Marshmallows and chips will melt a bit).

Fold in remaining marshmallows and chips.

Press mixture into prepared pan.Cool until set. Remove foil and bars from pan, cut and serve.

Store in airtight container either room temp or in fridge (if during warm months).

Sugar Cookies

2008-04-09T17:22:00.004-05:00

I have been craving sweets so bad this week, and more so a good old soft sugar cookie, I looked at a few stores this week as I didn't want to make a whole batch as I knew I would eat them. Nothing in the store compared so I made these instead. They TOTALLY hit the craving!!

Famous Sugar Cookies (From: Bakingblonde)

1 cup butter (VERY soft)
1 cup sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder

Preheat oven to 375.

In a small bowl stir together the flour and baking powder. Set aside.In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.

Turn out to floured work surface and roll to 1/3" thickness. Use cookie cutter to cut desired shapes.

Place cookies on baking sheets and bake for 6-9 minutes until beginning to brown on bottom and around edges. Don't overbake or they will be crisp. Tasty, but crisp.

Cool on counter.

Once cooled, frost with desired frosting.

Frosting (My recipe)

1 teaspoon almond extract
4 T. real butter
2 cups powdered sugar
4 Tablespoon cream
food coloring of choice

Cream butter, milk and almond extract together.

Add powdered sugar to butter until desired consistency.

Menu Monday

2008-04-07T08:00:00.000-05:00

This past week, we stuck to our menu pretty good. Hopefully this week we can do as well. I am not sure how I am going to cook the pork loin, so if you have any awesome suggestions they are welcome :) Monday: Going out on a date :)
Tuesday: Bourbon Chicken
Wednesday: TJ's frozen package dinners
Thursday: Dinner out with a friend
Friday: Pork Loin

Prosciutto and Cheese Stuffed Shells with White Sauce

2008-04-03T18:15:00.010-05:00

Adam and I were at Trader Joe's a while back and I saw a package of Prosciutto and picked it up, I have been wanting to try it but was unsure exactly what to do with it.

Today I was craving something with a white sauce, so I started googling and found this recipe. This recipe is AMAZING. I am going to try making the sauce with just regular pasta, the whole dinner was amazing!

I am sorry in advance for the pictures, Adam got home late from work, and by the time he was home I was starving and didn't have time to fight with pictures :)

Shells Stuffed With Cheese and Prosciutto in White Sauce (From: e-rcps)

1 lb.large pasta shells cooked until 'al dente' and well drained
6 tbsp butter
2 garlic cloves, peeled and finely chopped
salt to taste
6 TBSP flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped fresh parsley
6 oil-packed flat anchovy fillets, finely chopped (I omitted)
salt and pepper

Cheese and Prosciutto stuffing

1 lb. ricotta cheese (I put cottage cheese in the food processor and chopped instead)
1/2 lb. small-curd cottage cheese
1/4 cup freshly grated Parmesan cheese
6 thin slices prosciutto, cut into 1/8-inch squares (I fried and use this pan for the sauce to get extra flavor)
3 tbsp. chopped fresh parsley
3 tbsp. finely chopped fresh basil or 1 tbsp. crumbled dried basil
2 egg yolks, beaten
salt and freshly ground pepper to taste

Cook the shells until 'al dente' slightly underdone but flexible - they will cook more in the oven. Drain well.

Meld the butter in a heavy-bottomed saucepan over low heat.

Add the garlic and saute' until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling...

Add the flour.

Return to the heat and cook, stirring constantly, for about two minutes. Do not let the flour color. Remove from the heat and add the milk and cream all at once.

Immediately beat vigorously with a wire whisk until smooth. Put the pan over medium heat and add the parsley and anchovies.

Cook, stirring constantly, until the sauce is the consistency of heavy cream. Remove from the heat.

Salt and pepper to taste. Set aside, uncovered.

In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.

Stuff each shell with some of the cheese mixture, pressing it down lightly to fill out the shape. Using your fingers, press the long sides of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe off any excess filling.

Put about 2 cups of the sauce in the bottom of a baking dish large enough to hold the shells in one layer.

Place the stuffed shells in the dish. Pour the remaining sauce over them.

Bake in a preheated 375 degree F. oven for 15 minutes, or until the sauce bubbles.

Serve at once.

Buffalo Chicken Strips

2008-04-01T18:17:00.000-05:00

Adam and I aren't big on spicy things, but when I saw these I thought they would be easy enough to make not very spicy for our tastes. And they were. I like that you pour the sauce on top. And they are SOOO crunchy and delicious!

Buffalo-Style Chicken Strips with Ranch Dressing (From: Ambers Blog)

2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.

Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.

Macaroni Gratin

2008-03-31T19:00:00.001-05:00

Adam and I love macaroni and cheese, as soon as I saw this recipe on Jennyfer's blog I had to try it, sadly we were not very impressed by it. It seemed a little dry for us, and not cheesy enough. I might try this recipe again and add more milk to it so it's creamier.

Macaroni Gratin (From: Jennyfer's Culinary Creations)

10 oz thin macaroni
2 cups milk
3 tbsp sour cream or creme fraiche
4 tbsp unsalted butter
1/4 cup all purpose flour
1-2/3 cups finely grated Beaufort cheese, 7 oz. (we used colby jack)
coarse sea salt and freshly ground black pepper (table salt and pepper)

A baking dish, 12 inches long, buttered (9X13 dish works fine)

Cook the macaroni in plenty of boiling, well-salted water according to the instructions on the package. Drain and rinse well.

Heat the milk in the rinsed saucepan and stir in the sour cream. Melt the butter in a second saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, for 3 minutes. Pour in the milk mixture and stir constantly until the mixture thickens. Season with salt and pepper.

Stir the macaroni into the milk mixture and taste, adding salt and pepper if necessary. Transfer to the prepared baking dish and sprinkle with the cheese. Cook under a preheated broiler until bubbling and browned, 10 to 15 minutes. Serve hot.

Parmesan Crusted Pork Chops

2008-03-31T18:54:00.001-05:00

Adam and I are still working through the pork chops that my grandparents gave us for Christmas, I have been searching for new ideas, I found this one and they looked awesome.

In the end, our pork chops were a little to large, so took much longer and turned out a little dry. We will try this again with thinner pork chops.

Parmesan-Crusted Pork Chops (From: Food Network, Found On: Sensible Suppers)

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Menu Monday

2008-03-31T09:03:00.002-05:00

It's been a while since I did a menu, Adam is finally on his normal schedule and I want to get back to eat good meals, as without our meals planned we have been eating out more often then we would like.

Monday: Parmesan Crusted Pork Chops and Macaroni Gratin
Tuesday: Buffalo Chicken Strips
Wednesday: Chili
Thursday: Dinner out with a friend
Friday: Going out with friends

Orange Poppy Seed Muffins

2008-03-30T16:33:00.005-05:00

I have been wanting a mini-muffin pan for a long time, I never actually buy myself one because it's pretty much a want not a need. Adam and I went to Target today, when Adam saw one today he threw it in the cart. Seriously he spoils me too much :) Once we got home I decided I need to make some muffins. But I wasn't sure what kind.

I ended up thinking lemon poppy seed, but all the recipes I found called for plain yogurt and we didn't have any. So I found a recipe for orange poppy seed muffins. I found these via google search, but was lead to a website called Mr.Breakfast, if all the recipes are anything like this I will be hooked, I am going to try another recipe from here soon!

These little muffins are like bites from heaven, they have just the perfect amount of orange and the poppy seeds, and are just bite size YUM!

Orange Poppyseed Muffins (From: Mr.Breakfast)

3 cups flour
2 and 1/4 cup sugar
1 and 1/2 cup orange juice (with pulp preferred) (I squeezed 3 oranges which got me about 1 c. then added 1/4 c. water)
1 cup sour cream
1/2 cup vegetable oil
1/4 cup poppy seeds
3 eggs
2 teaspoons orange extract (I omitted and used some orange zest)
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, sift together the flour, sugar, baking powder, salt and poppyseeds. Set aside.

In a separate bowl, whisk together the eggs, sour cream, oil, orange juice and extract.

Add dry ingredients to wet ingredients and mix until moistened -- not overmixing.

Divide batter into 24 greased muffin cups. Bake for 25 to 30 minutes or until tops are golden brown.

Peach Cobbler

2008-03-30T15:24:00.001-05:00

I was excited to participate in the WC Recipe exchange, I got this recipe. Although I was VERY excited to make it I realized that peaches are VERY out of season in Minnesota right now, so I ended up using frozen peaches. I also don't like peachs so I want to try this again but want to try with fresh fruit.

Thank you to whom ever submitted this recipe :)

Although I didn't try this, Adam really enjoyed it. I really like that it has a "cake" layer on the top.

Southern Peach Cobbler (From: Allrecipes)

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees F. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. Tip on how to easily peel peaches: Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water.

The skins should slip right off.

Chicken Francese

2008-03-25T19:18:00.002-05:00

I saw this on Ally's blog a while back and saved it to my google reader, tonight I was unsure of what to make with the chicken breasts sitting in the fridge so decided to give this recipe a try.

In the end, it had excellent flavor but I used a little too much lemon, so it was too lemony for us. I also forgot to fry up the mushrooms :( We will try this again minus some lemon and adding mushrooms.

Chicken Francese (From: Cooks Illustrated)

Sauce:

3 tablespoons unsalted butter
1 small onion, minced (about 1/3 cup)
1 tablespoon all-purpose flour
1/2 cup dry white wine or vermouth
1/3 cup lemon juice from
2 lemons
2 1/4 cups low-sodium chicken broth
Table salt and ground black pepper

Chicken:

1 cup all-purpose flour
Table salt and ground black pepper
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, reasts, trimmed of excess fat, halved horizontally and pounded to even 1/4-inch thickness
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 200 degrees. Set wire rack on rimmed baking sheet and place sheet in oven.

FOR THE SAUCE: Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes. Strain sauce through mesh strainer, return to saucepan, and set aside.

FOR THE CHICKEN: Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Place coated cutlets on wire rack on counter.4. Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds. Transfer chicken to wire rack in oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet. After transferring chicken to oven, wipe out skillet with paper towels.

TO FINISH SAUCE AND SERVE: Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately

Turtle Cheesecake

2008-03-23T20:29:00.004-05:00

My friend Amber made this recipe for a blogging event, as soon as I saw it in her blog I saved the recipe to my google reader. After being assigned to dessert for Easter I decided this with a carrot cake would be perfect.

It was EXCELLENT and my first every cheesecake was a success! I hope you and your had a wonderful Easter.

Jake's Explosive Turtle Cheesecake (From: FoodNetwork.com)

1/4 cups chocolate cookie crumbs (recommended: Oreo)
1 cup sugar, plus 4 tablespoons
4 tablespoons unsalted butter, melted, plus
3 tablespoons
2 1/2 pounds cream cheese, softened to room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons all purpose flour
1 cup semisweet chocolate chips, plus 1 cup melted
1 cup sour cream
4 eggs
1 cup semisweet chocolate chips, for topping
1 cup caramel, for topping
1 cup pecans, for topping

Preheat oven to 325 degrees F.

Lightly grease the bottom and side of a 9-inch springform pan. In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.

In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips, fold into filling. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. In another small saucepan, pour in caramel and chopped pecans, bring to a boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.

Orange Cinnamon Rolls

2008-03-23T08:28:00.005-05:00

I am not a huge cinnamon rolls except for Pillsbury Orange cinnamon rolls, I LOVE them, I wanted to make Adam and I a special Easter breakfast so I found this recipe and mixed them up.

I also have been wanting to buy a microplane and finally bought one to participate in the blogging event Joelen is hosting called Tasty Tools. I used it for the orange for this recipe, but plan to get lots of use out of it in the coming months.

These were not as good as I was hoping, but I will try them again maybe using some frosting to top with.

Sticky Orange Cinnamon Rolls (Razzle Dazzle Recipes)

1/2 cup lukewarm milk
2 tbsp sugar
2 eggs
1/2 cup butter, softened
1/4 tsp salt
2 cups all purpose flour
2 tsp active dry yeast

Orange Spread:

3/4 cup butter, softened
1 cup brown sugar
2 tbsp honey
2 tbsp freshly squeezed orange juice
1 tbsp grated orange zest
1 tbsp ground cinnamon
1/2 cup almonds or pecans, toasted

Combine all ingredients except orange spread ingredients and nuts in bread pan.

Process on dough setting.

Prepare orange spread by placing butter I bowl of heavy duty electric mixer fitted with flat beater.

Add sugar, honey, orange juice, orange zest and cinnamon.

Cream together for 3 to 4 minutes or until completely incorporated and set aside.

When cycle is complete on dough, turn dough out onto well floured surface.

With rolling pin, roll dough out into a rectangle about 1/4 inch thick.

Using spatula, spread half of the orange spread evenly over dough. Sprinkle nuts over the spread.

Line 10 inch square baking pan with foil and spread remaining orange spread over the foil.

Beginning with long bottom edge, roll up dough jelly roll style and pinch seam together firmly to seal.

Using serrated knife, but dough into 6 rolls. Evenly space rolls in foil lined pan and cover with plastic wrap.

Let rolls rise in warm place for 40 minutes or till doubled.

Place baking stone on middle rack of oven and preheat to 375. Bake rolls for 30 to 35 minutes or till spread in pan is bubbling and dark and the tops of the rolls are dark brown.

Let rolls cool in pan for 5 minutes.

Place another pan over rolls and invert baking pan so the rolls re resting in second pan and the orange spread on the foil is on top of them. Remove the foil. Serve warm from pan.

Au Gratin Potatoes

2008-03-22T20:21:00.002-05:00

We had my Dad and his girlfriend over for dinner tonight, and I wanted to make a special Easter dinner. I made Au Gratin potatoes as a side dish, I kind of created my own recipe for these, and they turned out great.

We have leftovers and I can't wait to go to work tomorrow and bring them :)

Au Gratin Potatoes (From: Myself)

6 potatoes potatoes, peeled, and sliced into 1/4 inch slices
1/4 onion, cut into chunks
salt and pepper to taste
4 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 c. heavy cream
1/2 c. milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion chunks, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in heavy cream, and milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

Little Cookie Candies

2008-03-18T17:34:00.002-05:00

When I saw this blog post I instantly saved it and plotted the perfect time to make them. Finally this past weekend I decided I would make them for the company we had coming over, we ended up going out and I didn't make them. So I made them tonight for a little treat for Adam and I.

These are delicious!!! Little bits of heaven, definitely cut them small as they are very sweet. The other nice thing about the recipe is you can change it how you want. Click the link to bakingblonde's blog for the original, this recipe is how I made them.

I am apologizing now for the pictures I took them three different times and none of them turned out great, they are very good though.

The Ultimate Bar Cookies (From: Blond Ambition in the Kitchen)

2 cups flour
1/2 cup packed brown sugar
1/2 cup butter, softened
1 1/2 cup crushed/chopped honey roasted peanuts
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup toasted coconut
3/4 cup butter (NO substitutions)
1/2 cup packed brown sugar

Preheat oven to 350.

Line a 9x13 pan with foil.

Beat flour, 1/2 cup brown sugar, and 1/2 cup butter until fine crumbs form. Pat mixture firmly into bottom of foil lined baking pan. Bake 15 minutes, or until golden. Remove from oven.
Sprinkle nuts and chocolate (or other toppings) over the hot crust.

In a saucepan over medium heat, stir together 3/4 cup butter 1/2 cup brown sugar, stirring constantly until bubbly. Once it starts bubbling cook and stir for 1 minute.

Pour mixture evenly over nuts and chocolate in pan. Make sure not to get too close to the edges of the pan or it will burn to the sides.

Bake 15 minutes more or until just bubbly around edges.

Cool in pan on rack. Cut into bars.

Pecan Crusted Salmon

2008-03-16T17:02:00.000-05:00

I am not a seafood person by any means, Adam is and always is asking me to make some but I just can't stand it. My mom also loves fish, so this weekend she came up and made pecan crusted salmon for them, and chicken for my brother and I.

The chicken was good, and Adam said the salmon was great!

Pecan Crusted Salmon (From: My Mom)

2 lbs of salmon cut into pieces
2 Tb. mustard
1.4 c. honey
2 c. crushed pecans
4 Tb. flour
1 tsp salt
1 tsp. pepper
1/4 c. parmesan cheese

Preheat oven to 400, spray baking sheet with Pam

Mix dry ingredients, and mix mustard and honey.

Dredge the salmon in the honey mustard, coat with breading and place on baking sheet.

Bake for 20 minutes or until flaky

Green Beans

2008-03-16T16:53:00.000-05:00

Lately I have been on a green bean kick... I guess it's one of the healther things to be craving all the time. I made them tonight for my mom and brother to go with the salmon and chicken. These had excellent flavor and I can't wait to make them again!

Seasoned Green Beans (From: Myself)

Green beans, washed and ends cut off
seasoning salt
garlic powder
onion powder
oil (I used garlic oil which gave them GREAT flavor)
balsamic vinegar

Put the green beans in a glad steamer bag, and microwave for about 3 minutes.

Heat oil in a pan, add beans and seasonings fry until turn a little brown.

Drizzle balsamic vinegar over and serve.

Biscuits

2008-03-16T04:40:00.000-05:00

No meal is complete without some biscuits, these seemed too easy to mess up, but I was wrong. I will try these again because I am pretty sure I did not knead them long enough because I was trying to get other things going at the same time. They had excellent flavor just were a little more cookie like then biscuit like :-)

Cream Biscuits (From: Delish, I saw them on Dish it up)

2 cups all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk dry ingredients together in medium bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Pat the dough into a 3/4-inch thick circle. Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter. Place the biscuits on the parchment-lined baking sheet. The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake until golden brown, about 15 minutes. Yields: 1 dozen 2″ biscuits

Peanut Butter Chocolate Chip Banana Bread

2008-03-14T20:06:00.005-05:00

Yes, you read that right, chocolate chips + peanut butter + bananas to make a yummy banana bread.

For Valentines day Adam and I went and stayed downtown Minneapolis, the next morning we are the front desk for breakfast ideas, they suggested Hells Kitchen, we were not disappoint and walked away with there very yummy peanut butter.

I couldn't find a recipe for peanut butter chocolate chip banana bread so I added the chocolate chips in place of the nuts in this recipe. I am bring these to my grandma as well :)

I didn't get to try these yet as I am saving them for tomorrow, I will post back tomorrow on how we liked them :-) The batter tasted great though!

Banana Peanut Butter Bread (From: Allrecipes)

1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
2 cups all-purpose flour
1teaspoon baking soda
1/2 cup chopped walnuts (I used milk chocolate chips)

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.

In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.

Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Cherry M&M Cookies

2008-03-14T19:34:00.003-05:00

As Adam and I walked through Target a while back I saw a bag of wild cherry M&M's and instantly threw them in the cart, I am a sucker for new and limited edition stuff. I brought them home and put them in the cupboard didn't want to waste them on something not perfect :-)

My grandma had surgery on Monday, Adam and I are going up there tomorrow to visit and I wanted to bring some treats, so I made some Cherry M&M cookies. I tried a new chocolate chip recipe that I was very happy with.

These cookies were very soft, chewy, and had a very yummy cherry flavor!

Chelle’s Soft & Gooey Chocolate Chip Cookies (From: Chelle)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips (I used 1 c. wild cherry M&M's)

Preheat oven to 375 degrees.

Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

Combine flour, baking soda, and salt in a small bowl and set aside.

Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

Refrigerate dough for 15-30 minutes.

Drop by rounded spoonful (I used a Pampered Chef medium cookie scoop) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.
Store in an airtight container.

Recipe yielded 3 1/2 dozen cookies.

Onion Flavored Pull Pork

2008-03-09T14:44:00.004-05:00

A few weeks ago we went to my dads for dinner, he made a venison and onion sloppy joe's type thing. I have had a pork roast sitting in my freezer for a while so we cooked it up tonight when I was working late, and Adam mixed it up quickly before I got home. This has GREAT flavor!

Onion Flavored Pull Pork (From: My Dad)

1 pork roast
1 can of coke
1/4 onion in slices
1 packet of onion soup mix
water
seasoning salt

Place the roast in the slow cooker place onion slices over the top and then sprinkle on seasoning salt. Pour in can of coke and cook for 8 hours.

Once it's done shred/cut into pieces, fry in pan with onion soup mix and water, fry until combined and hot.

Serve on buns or over texas toast.

Menu Monday

2008-03-03T11:04:00.004-06:00

Adam is finally done with training and we are SO excited to be eating some home cooked food. Nothing exciting this week as we are trying to clean out the deep freeze. But it's a start.

Monday: Chicken Drummies with Rice
Tuesday: Spinach Lasagna (frozen from a while ago)
Wednesday: Shredded Pork
Thursday: Dinner with a friend
Friday: Dinner at my moms

Blueberry Muffins

2008-02-25T09:00:00.001-06:00

One week left, one week left is what I keep telling myself. I can't wait to get back into my kitchen and cook meals again at night. I have been trying to bake something to send with Adam each week he leaves. This week I decide to make him some blueberry muffins so that he wouldn't have to worry about breakfast.

These are SOO good, they are soft, moist and great flavor.

To Die For Blueberry Muffins (From: Allrecipes)

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. I added a dash of vanilla Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Trifle

2008-02-24T18:55:00.001-06:00

I hosted a pampered chef party a few weeks ago, and when I got the catalog I was SO excited to see the trifle bowl as I have been wanting to buy one so I could try and make a trifle. My Mother-in-law, Sister-in-law and niece came over on Sunday and I knew right away what I was going to make for dessert.

I followed a rough recipe but kind of made up my own. I can't wait to make a fruit one this summer! This was SO good, but very very sweet!

Heath Trifle (From: Idea from Allrecipes)

1 (19.8 ounce) package triple chunk with carmel brownie mix
1 (3.9 ounce) package instant white chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
3 heath bars (crushed)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping, half heath bars. Repeat layers. Top with heath for garnish. Refrigerate 8 hours before serving.

Over the Hill

2008-02-23T18:45:00.001-06:00

It was my step-brothers 40th Birthday on Friday, there was a small party at his house on Saturday and my Sister-in-law called me and asked me to help make a cake, this was such a fun cake to make.
We used a dark chocolate cake mix and I made the buttercream frosting from wilton. For the "rocks" around the edge we used crushed animal crackers with black food coloring in it. For the "hill" I used a small pyrex bowl.Happy Birthday Drew!

Chicken Noodle Soup with Meatballs?

2008-02-18T19:03:00.004-06:00

Adam is not one to turn on food network, but last week while we were at my moms there was nothing on TV so I flipped it on to Tyler's foodnetwork show, and Adam thought this looked really good. He made it for dinner last night.

Overall it was great, I will put what we would do differently along with the recipe. Overall we would use more veggies, and more sauce, but smaller meatballs.

Chicken Noodle Soup (From: Tyler Florence)For the soup:

Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped (next time we would use 4)
1 medium onion, chopped
2 ribs celery, sliced (next time we would use 4)
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth (we would use 2 large cans instead)
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Kosher salt
Grated Parmigiano-Reggiano, for garnish

For the meatballs:

1 medium onion, diced
Olive oil
6 links organic chicken-apple sausage meat
1 egg 1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
2 pounds frozen cheese tortellini, store bought
Kosher salt and freshly ground black pepper

For the soup:

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop (we would make them about dime size, and not using full amount of meat) to drop meatballs onto skillet. Cook, turning, until golden brown.

Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Blog on Vacation :-)

2008-02-11T07:41:00.000-06:00

Theres no menu plan this week, or for the next three weeks, Adam is out of town on training and I plan to live on take-out, mac and cheese, pizza etc. Our weeks are also pretty booked up. I hope to try and update once a week but I will be back in full swing come March :-)

Chocolate Mint Brownies

2008-02-03T19:00:00.000-06:00

I planned our own little super bowl party today, and asked Adam what he wanted. He said some kind of brownie, after having coconut cream pie which he doesn't like, and making haystacks which he also doesn't like. I decided to make him some brownies I don't like.

Chocolate Mint Brownies (From: Family Fun)

Brownies

1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

Mint Frosting

1/4 cup softened butter
2 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring

Chocolate Topping

3/4 cup semisweet chocolate chips
3 tablespoons butter

Heat the oven to 350° and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.

To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.

To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.

Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.

Hay Stacks

2008-02-03T10:04:00.000-06:00

I have had some butterscotch chips sitting in the closet since our Christmas baking, I was unsure of what to make with them. Then I saw we had some peanuts that weren't being eaten. So I made some haystacks, my grandma always made these, they are sweet but SO good.

I forgot to take a picture... BAD ME. opps, here is the recipe though...

Haystacks (From: My Grandma)

2 cup butterscotch chips
1/2 cup peanut butter
1/2 cup peanuts
2 cups chow mein noodles

Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.

Coconut Cream Pie

2008-02-02T19:05:00.000-06:00

Last weekend my mom and I were going to make a coconut cream pie, I overlooked the had to refrigerate for 4-6 hours, and making one at 5 in the afternoon was going to make that a little hard to do.

So she suprised me and brought it up to go with dinner tonight.

Coconut Cream Pie (From: Back of Mounds Coconut Bag)

2/3 cup gradulated sugar
1/3 cup cornstarch
2 tablespoons flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla
1 1/4 cups mound coconut
1 baked 9 inch pie shell, cooled
whipped topping (optional)
toasted coconut (optional)

Combine the first 6 ingredients in a saucepan.

Slowly bring to a boil whisking constantly.

Continue to boil for 1 minute.

Remove from heat.

Stir in butter, vanilla, and coconut.

Pour into prepared crust.

Cover with plastic wrap and chill for at least 8 hours in the fridge

Five Cheese Pasta

2008-02-02T19:03:00.000-06:00

This recipe has been on our try list for a while, we finally got to Trader Joes to buy the cheese and Adam made it for my mom and brother last night. We couldn't find Edam cheese so we subustitue a parmesan, asigao, and romano instead.

This was excellent, with the pound of pasta it fed 4 of us, but next time we will double the recipe so we have leftovers.

Four Cheese Pasta (From: Pasta)

1 lb. Fettucine
1/4 c. butter
1/4 c. flour
1 3/4 c. milk
2 oz. grated Parmesan Cheese (we shredded)
2 oz. grated Edam Cheese (we used a shredded parmesan, asiago, romano mix instead)
2 oz. grated Gruyere Cheese (we shredded)
2 oz. grated Fontina Cheese (we shredded)
Salt and pepper

Cook the pasta with plenty of boiling salted water.

Melt the butter in a saucepan, stir in the flour and cook for 2 minutes, stirring occasionally.

Gradually stir in the milk until completely bleded.

Bring the milk slowly to the boil, stirring constantly until sauce is thickened.

Stir the grated cheeses into the sauce. Mix together until they are just beginning to melt. Remove from the heat and season.

Drain the pasta throughly and turn into a large serving dish. Pour over the sauce and toss to coat. Serve immediately.

I think my baby bro enjoyed it a bit :-)

Menu Monday

2008-01-28T07:06:00.000-06:00

Monday: Papa Murphys Pizza
Tuesday: Mojo Crock-pot Chicken
Wednesday: I work late, Adam's making 4 cheese pasta
Thursday: Parmesan-Crusted Pork Chops
Friday: Macaroni Gratin

Butternut Squash Ravioli with Nutella Sauce

2008-01-26T20:20:00.000-06:00

YUM!!!!!

Did you know Feburary 5th is World Nutella day, I will admit I never had nutella until a few months ago and just love it. I say a blog challenge and instantly started thinking of what to make. One thing I am not good at is creating my own recipe, I am always nervous. So I mentioned something to my mom while we were out shopping today. I got her wheels turning and she gets all the credit for this recipe :-) She created the whole thing.

We ended up finding frozen butternut squash ravioli in the grocery store, but here is my recipe from when I made them last time.

This was an AWESOME dish, it is not something I want all the time as it can be a bit sweet for dinner, but it is very good flavor and the squash and nutella compliment each other well

Butternut Squash Ravioli with Nutella Sauce (From: My Mom)

4 T. butter
2 T. flour
2 T. Nutella
1 t. cinnamon
1 t. nutmeg
1 c. whipping cream
Butternut squash ravioli

Melt butter in large sauce pan, once melted blend in flour until dissolved.

Stir in nutella, spices, and whipping cream.

Blend until well combined and smooth.

Pour over butternut squash ravioli and enjoy.

Hawiian Rolls

2008-01-26T06:50:00.000-06:00

As soon as I saw this recipe on Nikkis Blog Pennies on a Platter, I saved it to my google reader, I love Hawaiian rolls, but Adam loves them even more then I do. I was excited to make these with our chicken. They are ok, but I don't know if they are as good as the store bought ones

Hawaiian Rolls (From: Hallmark Magazine)

1-1/4 cups pineapple juice
2 packages active dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5-1/2 to 6 cups flour

In a very small saucepan or in the microwave, heat 1/4 cup of the pineapple juice to lukewarm. Sprinkle the yeast over the juice and set aside until bubbling, about 5 minutes.

In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast mixture and the remaining 1 cup pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2-1/2 cups) to make the dough easy to handle.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, using up to 1/2 cup more flour if necessary. Place the dough in a greased bowl and turn greased side up. Cover and let rise in a warm, draft-free place until doubled in bulk, 1-1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)

Punch down the dough and divide in half. Divide half the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.

Preheat the oven to 350°F. In a small bowl, lightly beat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake until golden brown, 30 to 40 minutes.

Spicy Honey Brushed Chicken

2008-01-26T06:40:00.000-06:00

This post has set a record for me, this is my 300th blog post. I really can't believe that I have really posted 300 things, that's crazy, I hope to make many many more. Thank you for reading my blog!

Tonight I made a recipe I have seen rave reviews for on The Nest board I am on, but the word spicy scared me away, Neither Adam and I are spicy people. But this chicken was AWESOME, it was SO flavorful and SO moist! I use chicken drumsticks because they were on sale this week, but I want to try this with chicken thighs, it was very good. If you don't like spicy please don't shy away from this one! Also this is my first time every broiling something. I want to try more broiled recipes now :-)

Spicy Honey-Brushed Chicken Thighs (From: Cooking Light)

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper (I omitted for spiciness)
8 skinless, boneless chicken thighs (I used 4 chicken drumsticks)
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Ribs and Sauerkraut

2008-01-21T19:21:00.000-06:00

It's another crock-pot Monday, the previous 2 Mondays we have tried new recipes and haven't been excited about either. So I went to an old comfort standby for tonight. This is not one of Adam's favorites as he doesn't like Sauerkraut but he does eat the ribs.

I also thought this would be a great time to participate in the Monthly Mingle this months theme is comfort food. This is a recipe my Grandma makes all the time, it is so easy and warming and definitely screams comfort food to me.

Ribs and Sauerkraut (From: My Grandma)

1 pkg. of ribs
1 bag of sauerkraut

Drain about 1/2 the juice from the sauerkraut. Place ribs in bottom of slow cooker, top with kraut and cook on low for 8 hours or so.

I prefer to serve this with mashed potatoes.

Menu Monday

2008-01-21T09:00:00.000-06:00

Adam starts his new job today! CONGRATS babe! I wanted to have nice warm homecooked meals for his first week back on a human job schedule :-)

Monday: Ribs and Sauerkraut with mashed potatoes

Tuesday: Spicy Honey-Brushed Chicken and Hawaiianrolls

Wednesday: I work late and have a hair appointment so left overs

Thursday: Going to see Juno will grab dinner

Friday: Dinner at my moms

Brown-Sugar Pecan Shortbread Cookies

2008-01-20T15:21:00.000-06:00

I saw these on Chelleys blog a few weeks ago, I starred it in my google reader and was trying to find a reason to make them. I ended up making them for our weekend. They are very good. They are nice and light.

Brown Sugar-Pecan Shortbread Cookies (From: Baking: From My Home to Yours)

1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground cloves
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans (I omitted)
Confectioners’ sugar, for dusting (optional)

Sift together the flour, cornstarch, salt and cloves.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.

If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Lemon Cream Waffles

2008-01-20T15:20:00.000-06:00

These have the perfect amount of lemon, not to much but just enough to can taste it.

Lemon Cream Waffles (From: Waffles)

1 egg, room temperature and separated
1 c. all-purpose flour
1 t. baking powder
1/8 t. salt
1 T. sugar
1 t. lemon peel
2/3 c. cream
2 T lemon juice
4 T. butter or margarine, melted and cooled

Beat egg white in a small bowl until stiff and set aside.

Mix together dry ingredients and set aside.

Combine egg yolk, cream, melon juice, and butter. Add to dry ingredients, mixing until just blended.

Fold in beaten egg white until juice mixed. Do not over mix.

Bacon and Cheese Waffles

2008-01-20T15:18:00.000-06:00

This weekend I was at a women's retreat with my mom, her friend Tracy and Julie, and my sister-in-law Carmel. It was a VERY fun and relaxing weekend. Tracy made breakfast yesterday she made two different kinds of waffles.

If you like waffles I highly suggest buying this cookbook as it is like a waffle bible.

I enjoyed these more so then the lemon cream (although the lemon were great!), My mom on the other hand liked the lemon cream ones better :-)

Bacon and Cheese Waffles (From: Waffles)

1 egg, room temperature and separated
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/8 t salt
1 T. brown sugar
3/4 c. milk
4 T. butter or margarine, melted and cooled
Bacon slices
1/2 c. grated cheddar cheese

Beat egg white in a small bowl until stiff and set aside.

Mix together dry ingrdients and set aside.

Combine egg yolk, milk and butter.

Add to dry ingredients, mixing until just blended. Do not over mix.

Top with bacon after pouring on waffle iron.

Butterscotch Coconut Cookies

2008-01-15T19:51:00.000-06:00

I have had a craving for cookies for a few weeks now, I had a bunch of coconut and butterscotch chips leftover from our Christmas baking, I thought butterscotch coconut cookies sounded good. I found this recipe by the lovely Whats Cooking board on The Nest.

These cookies were great, they are nice and crisp around the outside and nice and mushy on the inside, just the way I LOVE my cookies.

Chocolate Chip Coconut Cookies (From: Dinner with the Bickfords)

1/2 cup butter
1/2 cup white sugar
1/4 cup light brown sugar
1 eggs
1/2 teaspoon vanilla extract
1 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips (I subbed butterscotch chips)
1 cup flaked coconut

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

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

New Camera

2008-01-15T19:15:00.000-06:00

I know this isn't exactly cooking related but there is a very cooking related reason behind the new camera. I told Adam all I really wanted for my birthday was a new camera, I know my blog picture aren't the best, and I know it's not all the camera but I feel like it is a big part of it. I previously had a Cool Pix that I got for my 18th birthday, so that was 6 years ago. it was time for a new one.

Today we went to Best Buy and I got myself a new camera :-) I got a Olympus Stylus 820. So far this is a cool camera, every picture I have taken has turned out great, I can actually use no flash, and it has a cuisine setting. I look forward to becoming better at taking food pictures... Here are a few pictures with the new camera and my babies :-)

Food Saver

2008-01-14T17:30:00.000-06:00

I have wanted a food saver for a long time, my wonderful mom got my one for my birthday this weekend. I can't wait to put it to good use! If you have any secrets or fun recipes to freeze, please post a comment :-)

I got the rival seal a meal. And so far I can't figure out how to work it right, but Adam gets it every time :-)

Menu Monday

2008-01-13T19:07:00.000-06:00

Another week, finally things are slowing down!

Monday: Crock-pot Continental Chicken

Tuesday: Dinner out while Grocery Shopping

Wednesday: Kielbasa and Mac and Cheese

Thursday: Goulash

Friday: Dinner out on the way out of town

Smothered Steak

2008-01-07T20:30:00.000-06:00

Another crock-pot Monday meal, this was all Adam's choice, I gave him the cookbook and he picked out two recipes, one for this week and one for next. This was very good, but tasted similar to my moms salisbury steak. It was also lacking some spice. But was an easy meal :-)

Smothered Steak (From: Favorite Brand Name Slow Cooker Recipes)

1 1/2-2 lb beef cubed steaks
all-purpose flour
1 can cream of mushroom soup
1 can sliced mushrooms, drained
1 pkg dry onion soup mix

Dust steak lightly with flour. Place in slow cooker. Combine mushroom soup, mushrooms, and onion soup mix in medium bowl; pour over steak. Cover; cook on low 6 to 8 hours.

Menu Monday

2008-01-07T09:00:00.000-06:00

After my birthday this weekend I am hoping things settle down for a while :-)

Monday: Crock Pot Smothered Steak

Tuesday: Beef Fajitas

Wednesday: Keilbasa with Mac and Cheese

Thursday: Lemon Pepper Chicken with rice

Friday: Either out, or order pizza have errands to do

Bread Pudding

2008-01-06T19:05:00.000-06:00

Tonight I wanted a comforting dessert to go with our milk gravy pork chops. I was talking with my mom and came to the conclusion bread pudding would go great. I have tried a few recipes but was in the mood to try a new recipe. So I pulled out my new cookbook and sure enough there was one in there :-)

I added white chocolate chips and cherry chips to the bread pudding. I also like to serve it with some half and half over the top.

Old-fashion Bread Pudding (From: Moosewood Cookbook by Mollie Katzen)

3 to 4 packed cups cubed bread (ok if stale or frozen)
3 eggs
3 cups milk
1/3 c. sugar (more or less to taste)
1/2 t. salt
2 tsp. vanilla

Preheat oven to 350. Have ready a 9 x 13-inch baking pan.

Spread the bread in the pan.

Beat together remaining ingredients. Pour this custard over the bread.

Baked about 35 minutes, or until firm but not dry.

Serve warm or at room temperature.

Comfort Food Cook-off

2008-01-06T19:00:00.000-06:00

I saw the blogging event on Is My Blog Burning this week, I knew it was something I had to participate in. I love comfort food, and truly that's what gets Adam and I through the winters, we resort back to the comfort food.

I decided the recipe I would share is one I have already shared but is truly something when it's really cold, or I'm having a real bad day I crave. Adam and I both came down with a cold this week so what better way to cure it then some comfort food.

Milk gravy pork chops with some mashed potatoes, I grew up with this recipe it was something my grandma made for us, with the pork cooked so it is golden brown and very moist then top it with some delicious gravy YUM!

Pork Chops with Milk Gravy (From: My Grandma)

Pork Chops (I made 2)
1/4 c.Flour
1 c. Milk
Seasoning Salt
Pepper
Garlic Salt

Season the pork chops, I rubbed the seasoning into the chops a bit. Fry in a pan until tender and done. Try not to overcook otherwise they are tuff.

Take out the pork chops and place somewhere to stay warm. Add milk and flour and mix until combined. Cook on medium-low until warm and hot.

Serve over pork chops, and I prefer to serve with mashed potatoes.

Peanut Butter Snicker Cookies

2008-01-06T13:00:00.000-06:00

I say this recipe on my google reader a few months ago, I instantly starred it, but didn't know when I would make them as we don't often buy snickers. In our Christmas stockings this year we got TONS of candy including snickers so I knew I had to make these :-)

I ended up using half snickers and half babe ruth, these are AWESOME! I am going to be sending these with Adam to work so I don't eat them all. They are like you are eating heaven :-)

Peanut Butter Snicker Cookies (From: Good Eats 'n Sweet Treats Source: Allrecipes)

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 cup peanut butter
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 fun size bars milk chocolate covered caramel and nougat candy (I used bite size Snickers)

Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.

Add in flour, baking soda, baking powder, and salt.

Wrap 1 heaping teaspoon of dough (I used a 2-tsp cookie scoop) around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

2008 Blog Resolutions

2008-01-06T08:33:00.001-06:00

I say the 2008 Recipe Challenge Blog Event hosted by The Cook Mobile. I thought it would be a fun way to share my "goals" for my blog this year. This way I will feel accountable.

My 4 resolutions for the year:

1. To move my blog to it's own domain, and build a site to be what I have dreamed of my cooking blog to be.

2. To try atleast 5 yeast breads over the year, yeast is a scary thing to be, I know in the end it isn't that scary.

3. To try one crockpot recipes per week, I am going to try one new crockpot recipe each and every Monday.

4. To try more veggie recipes, Adam and I normally have one veggie with each dinner, but its cooked the same old boring way. I am excited to try new recipes!

Recipe I want to try this year...

Mac-n-Smoked Gouda with Cauliflower, I know it's not a super simple recipe but I tend to shy away from new things, I have never used nor I think tried Gouda I have had this recipe starred since starting my blog, so I REALLY want to try it this year!

Rosemary Bread

2008-01-05T08:27:00.000-06:00

Also known as Macaroni Grill bread, how can you not love the yummy bread at Macaroni Grill, I found this recipe over the summer but never had the right time to make it. When we had company over on Tuesday night and I made chicken Parmesan I decided to make this bread to go with it. For the 6 of us, the bread was GONE very quick! It was VERY good, and tasted just like Macaroni Grill.

Macaroni Grill Bread (From: Recipelink)

1 tbsp. dry yeast
1 tbsp. sugar
1 cup warm water (105-115 degrees F)
2 1/2 cup white flour, divided use
1 tsp. salt
2 tbsp. chopped fresh rosemary, divided use
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted

Place yeast, sugar, and warm water in large bowl or food processor and allow mixture to become bubbly.

Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F.

Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.

This makes 2 loaves. Since there is only the two of us, I always put one loaf in the freezer then it's ready anytime when we want more of the bread. I just take it out an hour or so before dinner. About 5 minutes before dinner is ready, I pop it in a 350 degree F oven for 5 minutes or so to warm it a bit and WahLah! Bread!

Vanilla Gelato

2008-01-01T07:48:00.000-06:00

I have wanted an ice cream maker since I got my kitchen aide a year and half ago, although I didn't get it for Christmas I am going to buy it for myself SOON! While at my moms Sunday I noticed in the back of her closet she had an ice cream maker that hasn't been used. So I borrowed it, although it's not a kitchen aide I knew it would get the job done :-)

Since my mom didn't have the instruction book I had to kind of go with how I thought maybe it should be done. So I froze the the crock for 36 hours prior. Then I found this website and watching this video to help me get the idea.

Instead of trying ice cream, I tried Gelato, Adam and I went to CA to visit his dad 2 years ago and went to Little Italy and had Gelato, I fell in love with it YUM! This wasn't as good as that, it seemed kind of like little ice chunks, everyone else enjoyed it. I will try again!

Vanilla Gelato (From: Ice Cream Recipes)

8 egg yolks
2 pints (1000 ml) whole milk (full cream milk) (4 cups)
4oz (100g) sugar (1/2 cup)
1 teaspoon vanilla extract

First of all beat and mix together the egg yolks and sugar until thick. Then stir in the milk and transfer the mixture to a saucepan. Heat gently and bring slowly up to boiling point, continuously stirring until the custard thickens. DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold, stir in the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Best of 2007

2007-12-31T12:00:00.000-06:00

I can't believe the year is over, my blog is not even a year old yet, and I had over 200 blog posts, celebrated my one year wedding anniversary and had a great year overall! To end the new year, here are my favorite recipes from this year.

Appetizer: Stuffed Mushrooms
Breakfast: Clone of the Cinnabon
Snack: Carmel Nut Snack Mix
Dessert: Carrot Cake
Cookie: Coconut Cookies
Main Dish: Garlic and Citrus Chicken
Side Dish: Scalloped Potatoes
Biggest Blog Hit of the Year: Gravy Baked Pork Chops

Hope you and yours have a safe and happy new year.

Menu Monday

2007-12-31T10:28:00.000-06:00

Last one of the year :-)

Monday: leftover tacos

Tuesday: ham wild rice soup

Wednesday: dinner at a local pasta place we want to try

Thursday: Pork chops (still decided how to cook them!)

Friday: Not sure

Molten Lava Cakes

2007-12-30T18:52:00.001-06:00

I ordered from Pampered Chef back in the early fall, and decided to order the dollar cookbook. It was Pampered Chefs Season's Best Recipe Collection Fall/Winter 2007. As soon as I got it on the cover I saw Molten Lava cakes, they looked SO good, and I must admit I have NEVER had one before so now I even more so wanted to try one. I kept the recipe in the back of my mind for a perfect time to make it. The plan was to make it for our Christmas Eve dinner but we were too full, so we made a special trip down to my moms to hang out for the day, have dinner, and so I could make the lava cakes.

They were SO worth the wait! They are so easy, sweet and just delicious. Adam ate his whole one and half of mine as I was too full! Both plates he was close to licking clean :-) Try this for your next special occasion or just because you wont regret it!

Molten Lava Cakes (From:Pampered Chef Season's Best Recipe Collection Fall/Winter 2007)

6 oz. fine-quality bittersweet chocolate
1/2 c. (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 c. powdered sugar
3/4 c. all-purpose flour
Vanilla ice cream (optional)

Preheat oven to 400. Generously spray wells of silicone floral cupcake pan (I used ramekins) with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using chef's knife. Combine chocolate and butter in classic batter bowl; microwave on high 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30 second interval. Remove chocolate mixture from microwave; cool 5 minutes.

Whisk eggs and egg yolks into chocolate mixture using stainless whisk. Add sugar and flour; mix just until dry ingredients are incorporated using classic scraper.

Divide batter equally amount wells using slightly mounded large scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (crackers will appear wed. Do not over bake.) To test doneness of cakes, carefully insert thermometer into centers of several cakes. The internal temperature should read at least 160.

Remove pan from oven using clean striped kitchen towel; immediately place inverted cakes on plate. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.

Iced Orange Cookies

2007-12-28T19:45:00.000-06:00

Adam and I are watching his 3 year old niece tonight, and I thought it would be fun to bake some cookies with her.

I also wanted to try a recipe from my new cookbook I got for Christmas. The Taste of Home Baking Book. Thanks Mom :-) These cookies were EXCELLENT I am very glad I tried them!

Ofcourse the cats wanted to help, what better way to get in the box from my new mixer bowl.

Iced Orange Cookies (From: The Taste of Home Baking Book)

1/2 c. shortening
1 c. sugar
2 eggs
1/2 c. orange juice
1 T. grated orange peel
2 1/2 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt

Icing:

2 c. confectioners sugar
1/4 c. orange juice
2 T. butter, melted

In a large mising box, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder sand salt; gradually add to the creamed mixture.

Drop by rounded teaspoonsful 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown. removeto write racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Oatmeal Raisin Cookies

2007-12-28T19:32:00.000-06:00

When deciding what kind of cookies I wanted to make I thought oatmeal raisin, in the end I didn't end up with oatmeal raisin as I realized we had no raisins when it came time to eat them. So I made half oatmeal, and half butterscotch oatmeal.

Oatmeal Raisin Cookies (From: Betty Crocker Cookbook New Edition)

2/3 c. sugar
2/3 c. packed brown sugar
1/2 c. butter or margarine, softened
1/2 c. shortening
1 t. baking soda
1 t. ground cinnamon
1 t. vanilla
1/2 t. baking powder
1/2 t. salt
2 lg. eggs
3 c. oats
1 c. all-purpose flour
1 c. raisin (I used butterscotch chips)

Heat oven to 375.

In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stire in oats, flour and raisins.

On ungreased cookie sheet, drop dough by rounded tablespoonsfuls about 2 inches apart.

Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Merry Christmas

2007-12-26T21:00:00.000-06:00

A Day late and a dollar short but it's the thought that counts, We were running around to family since Sunday, but I always love this time of year. I hope you and your family had a wonderful Christmas! And have a very happy New Year.

Scalloped Potatoes

2007-12-26T20:33:00.000-06:00

Knowing that we were going to be gone all Christmas Day I knew I would need to make slow cooker recipes so I wouldn't be stressing to get dinner on the table in an hour once we got home, that was great intentions but you have to turn ON the slow cooker in order for it too cook, so I ended up baking this in the oven for about an hour on 425 :-)

These were AMAZING! Out of the whole pan I had 2 scoops left, and there was only 4 of us eating :-) Definitely worth a try!

Scalloped Potatoes and Parsnips (From: Favorite Brand Name Slow Cooker Recipes)

6 Tb. unsalted butter
3 T. all-purpose flour
1 3.4 c. heavy cream
2 t. dry mustard (I used yellow mustard)
1 1/2 t. salt
1 t. dried thyme
1/2 t. black pepper
2 baking potatoes (I used 5 medium size potatoes)
2 parsnips (I omitted)
1 onion (I used a 1/4)
2 c. (8 oz.) shredded sharp cheddar

Melt butter in medium saucepan over medium-high heat. Add flour and whisk constantly 3 to 5 minutes. Slowly whisk in cream, mustard, salt, thyme, and pepper. Stir until smooth.

Place potatoes, parsnips and onion into slow cooker. Add cream sauce. Cover; cook on low 7 hours or on high 3 1/2 hours or until potatoes are tender.

Stir in cheese. Cover until cheese melts.

Ham

2007-12-25T19:00:00.000-06:00

I have NEVER made a ham before, my mom always did it so it has never came up that I needed to make one. When talking to Adam about Christmas dinner he said he wanted ham. I was up for the challange, but then realized we would be gone all morning and wouldn't get home until about an hour before we needed to eat. So I asked my mom to barrow her Nesco, so that is how I cooked the ham. I did it for about 7 hours on about 150.

I planned on cooking the ham with cloves and pineapple, but I had food network on last weekend and Adam said this sounded good so I decided since I am taking the leap I will take a BIG leap. So I kind of combined the 2.

It turned out AWESOME, it had wonderful flavor! I used honey mustard instead of regular mustard, and a little less honey. I didn't have any cognac so I used just a little more apple juice, the glaze didn't reduce as much, so I want to try it again the right way

Jimbo's Hambo (From: Guy Fieri)

2 tablespoons olive oil
1/2 cup minced yellow onion
5 cloves garlic, minced
3 tablespoons cognac
1/4 cup yellow mustard
1/4 cup Dijon mustard
1/2 cup pineapple juice
1/3 cup apple juice
1 1/2 tablespoons brown sugar
1/4 cup honey
Salt and freshly ground black pepper
1 (8 to 10-pound) smoked, unglazed ham
Whole cloves

Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up).

Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.

Preheat oven to 350 degrees F. Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.

Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes

Menu Monday

2007-12-24T09:00:00.000-06:00

With the Holidays and the short week this is a pretty light menu plan.Monday: Christmas with my Mom, Lasagna, garlic bread, fruit salad, with Molten Lava Cakes
Tuesday: Christmas with Adam's I'm making Mom Ham, scalloped potatoes
Wednesday: Pork Chops
Thursday: Fajitas
Friday: Something chicken

Bacon & Cream Cheese Crescents

2007-12-23T13:00:00.000-06:00

I saw these on PI-days blog for her house warming, I saved the recipe because they sounded really good. We are doing appetizers at my aunts for Christmas today and I thought this was would be a perfect time to make them

These were very simple to make and very tasty, definatly not something I would eat all the time, but was a good treat.

Bacon & Cream Cheese Crescents (From: Real Life Foodie Adventures)

4 ounces cream cheese, softened
4 slices bacon, crisply cooked, crumbled
1/4 cup parmesan cheese, grated
2 tablespoons onion, finely chopped
1 tablespoon dried parsley
1 tablespoon heavy cream
1 (8 ounce) can refrigerated crescent dinner rolls

Preheat oven to 375 degrees F. Mix cream cheese, bacon, parmesan, onions, parsley and cream until well blended and set aside.

Separate dough into triangles. Spread each triangle with 1 very generous tablespoonful of the cream cheese mixture. Roll each crescent, starting at the wider end. Place, seam-sides down, on ungreased baking sheet (line with foil or a silpat for easy clean-up).

Bake 12 to 14 minutes or until golden brown. Serve warm.

Snack Mix

2007-12-22T21:28:00.000-06:00

This is another recipe I have had starred in my google reader forever, just haven't had the right occasion, we are going to many different places over the next few days and I knew I would figure out somewhere to bring this. Adam helped me make it and say the recipe here and said snack crack huh?

Once it was done and cooled he tasted a bit and said yep that could be crack. This is VERY good. I am glad we will be bring it else where so we don't eat the whole bowl :-) I used Christmas M & M's to give it a festive look.

Carmel Nut Snack Mix (From: Bakingblonde)

12 cups Crispex Cereal (Chex would work as well)
3/4 cup light corn syrup (Karo is my fave)
1 stick of butter
1 cup packed brown sugar
Dash of salt
3/4 cup chopped pecans, toasted
3/4 cup almonds, toasted
3/4 cup honey roasted peanuts
1 cup M&M candies (I used plain and peanut)

Preheat oven to 250.

Line a very large roasting pan (or two rimmed cookie sheets) with quick release foil and lightly spray with PAM.

In a medium size sauce pan over low/medium low heat, stir together the syrup, butter and brown sugar. Stir constantly until melted and sugar has disolved.

Place the cereal, pecans, almonds and honey roasted nuts into the prepared roasting pan or cookie sheets. Carefully pour the brown sugar mixture over the cereal and nuts. Use a butter spatula to toss and coat the cereal and nuts completely with the brown sugar mixture.
Evenly sprinkle lightly with salt.

Bake for 45 minutes removing every 10 mintues to gently toss with a buttered pair of tongs to ensure even baking/browning.

While snack mix is baking, spread a few large sheets of parchment paper on counter. After mixture has finished baking add the M&M candies and stir to combine. Turn mixture out onto parchment making sure to spread out to prevent large clumps to cool.

While mixture is cooling, gently toss every 15 minutes to prevent further clumping together, breaking up clumps as needed. Store in airtight container.

Chicken with Wild Mushroom and Balsamic Cream Sauce

2007-12-19T21:19:00.000-06:00

I have had this recipe saved in my google reader for a LONG time, but just never got around to making it. I finaly got around too it tonight, and sadly was a little let down. I didn't think it was the best. I am not sure what it was missing but I just wasn't wowed or couldn't wait to have it again

Chicken with Wild Mushroom and Balsamic Cream Sauce (From: Erin Orginal: Rachel Ray)

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream.

Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Menu Monday

2007-12-17T09:00:00.000-06:00

Another week, this week we are getting ready for Christmas so pretty simple week with not too many nights in, and not a lot of new recipes.

I know the chicken recipe has been on my menu for a few weeks, something always comes up. I am FOR SURE making it Monday night!!!

Monday: Chicken with Wild Mushrooms and Balsamic Cream Sauce
Tuesday: Dinner at our friends
Wednesday: Grab dinner out have to do our grocery shopping
Thursday: Fend for yourself I am going shopping with a girlfriend
Friday: Spaghetti and Meatballs
Saturday: Not sure yet
Sunday: Dinner at my aunts I'm bring, spinach artichoke dip, and Bacon & Cream Cheese Crescents

Pound Cake

2007-12-16T17:21:00.000-06:00

The Nest board Whats Cooking that I hang out on was going to do a recipe exchange, I thought it sounded like a VERY fun idea, I don't know who has got my recipe yet but I can't wait to find out what they thought of it. I was sent this recipe. I was excited to try it as it sounded like something tasty, and something I normally wouldn't make. I normally stay away from Paula Deen for my own health :-) Anyway, I made this we each had one slice and sent the rest with Adam to work.

This recipe was very easy to make, it also has EXCELLENT flavor, mine didn't come out of the pan like I wanted it too, it kind of fell apart. But it was very good, and I was able to slice it and save most of it for Adam's co-workers. I am glad I was able to try this recipe!

Southwest Georgia Pound Cake (From: Paula Deen)

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Gingerbread House

2007-12-15T09:21:00.001-06:00

Part of Adam's and I Christmas tradition is to make a gingerbread house. We have done one every year we have been together. This year I saw this blogging event I knew we could participate. :-)

Here is our house, we bought our kit at Target, which it was a very nice kit as it came with the white base and it had spots to support the sides of the houses!!!!

Chicken Parmesan

2007-12-15T09:01:00.000-06:00

I have had a craving for chicken Parmesan but have never had it nor have ever made it the real way, I made it once with a chicken breast baked with melted cheese. But this one was AMAZING! I can't wait to make it again, and wish I would of made more then 2 chicken breasts so I could of had leftovers YUM!

Chicken Parmesan (From: Myself with a little help from the nesties)

2 chicken breasts
1 jar of sauce
1/2 box of noodles (Adam likes angel hair, anything would work)
1/2 c. bread crumbs
1 t. garlic powder
1 t. onion powder
1/3 c. grated Parmesan
1/2 t. Italian seasoning
1 egg

Heat a large skillet with olive oil.

Beat egg in a bowl, and mix bread crumbs, garlic powder, onion powder, grated Parmesan and Italian seasoning in a separate bowl.

Coat chicken breast with egg, then with crumb mixture. Place in skillet.

Fry in skill until done through and golden brown on the outside.

Place on top of noodles and top with sauce.

Enjoy!

Menu Monday

2007-12-10T09:56:00.000-06:00

Monday: Creamy Chicken and Mushrooms
Tuesday: Broccoli Cheese Soup
Wednesday: Chicken with Wild Mushrooms and Balsamic Cream Sauce
Thursday: Chicken Parmesan
Friday: Ham Wild Rice Soup

Maple Braised Pork Chops

2007-12-08T12:26:00.000-06:00

I have been wanting to try this recipe for a LONG time now!!! And I must admit I was very disappointed, I ended up taking about 3 bites of pork chop and ate my sides. I am not sure what it was but just wasn't my thing. :-(

Maple Braised Pork Chops (From: Joelen)

1-2 lbs pork ribs (I used pork chops)
2 tablespoons real maple syrup
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon brown sugar
splash of worchestershire sauce
salt & pepper to taste
1/4 cup chicken stock for the bottom of the crockpot

Combine above ingredients (except pork chops) in a bowl. Consistency will slightly clumpy and paste like. Coat pork ribs with this paste using your hands - a basting brush isn't as effective.

Place coated pork in a dutch oven or in a shallow baking pan. Bake in a preheated oven at 300 degrees for 3-4 hours OR Place coated pork in your crockpot and cook on low for 6 hours.

Menu Monday

2007-12-03T09:00:00.000-06:00

Monday: Breakfast for dinner (Pancakes, bacon, and american potatoes)

Tuesday: Dinner at our friends house

Wednesday: Broccoli Cheese Soup

Thursday: Maple Braised Pork Chops

Friday: Dinner out as we will be Christmas Shopping

Saturday: My work holiday party

Sunday: BBQ at my grandparents for my granpas birthday

Sugar Cookies

2007-12-02T19:34:00.000-06:00

I will admit sugar cookies can be a pain in the butt to make, you have to refrigerate the dough overnight, then you have to roll and cut out the shapes, then bake and cool, then mix the frosting and frost. But to me these scream christmas cookies.

We used the same sugar cookie recipe I used here.

Peanut Butter Delights

2007-12-02T19:18:00.001-06:00

I believe these are my favorite cookie of all time, they are SO simple to make, but I never have them except for at Christmas time. My mom said this recipe was passed on from my grandma, and my grandma is unsure where the recipe came from or a name we call them ritz peanut butter things. So I decided to name them :-) Definatly try this recipe!

Because these are my favorite Christmas Cookie I decided this was the recipe to submit to the Food Blogga Eat Christmas Cookies Event. You can view other cookie recipes here.

Peanut Butter Delights (From: My Grandma)

1 box ritz crackers

1 jar peanut butter

1 pkg. almond bark

Put a thin layer of peanut butter inbetween 2 ritz crackers.

Melt chocolate in a large bowl in the microwave.

Dip ritz in the chocolate and lay on wax paper until set. You can sprinkle with sprinkles if desired.

Spritzs

2007-12-01T18:41:00.000-06:00

It's a tie for me if these or the peanut butter delights are my favorite cookies. I like to do plain dough, and then red and green dough. They are SO simple, but SOOO yummy!

Spritz (From: Better Homes and Garden New Cookbook)

1 1/2 c. butter, softened
1 c. sugar
1 t. baking powder
1 egg
1 t. vanilla
1/4 t. almond extract
3 1/2 c. all-purpose flour

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and if desired almond extract until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.

Peanut Butter Blossoms

2007-12-01T18:37:00.000-06:00

These are my moms favorite cookies.

We make these every year too :-)

Peanut Butter Blossoms (From: Better Homes and Gardens New Cook Book)

1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 t. baking powder
1/8 t. baking soda
1 egg
2 T. milk
1 t. vanilla
1 3/4 c. all-purpose flour
1/4 c. sugar
Herseys Kisses

Beat shortening and peanut butter with an electric mix 30 seconds. Add the 1/2 c. sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in the 1/4 c. sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.

Fudge

2007-12-01T18:31:00.000-06:00

After we found out my aunt wouldn't be able to make it we ran to the store to get a few ingredients and my mom say the marshmallow fluff and wanted to make fudge. I am not a big fudge person but we made it anyway.

Fantasy Fudge (From: Kraft)

3 cups sugar
3/4 c. (1 1/2 sticks) butter or margarine
1 sm. can (5 oz.) evaporated milk (about 2/3 cup)
1 1/2 pkg. (12 squares) Baker's Semi-Sweet Baking chocolate chopped.
1 jar (7 oz.) Marshmallow Creme
1 tsp. vanilla
1 c. chopped walnuts (optional)

Line 9 inches square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter, and evaporated milk in a large heavy saucepan. Bring to full rolling boil on medium high heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat.

Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla,; mix well.

Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Coconut Macaroons

2007-12-01T18:28:00.000-06:00

My mom and I tried these for the first time last year, we used a different recipe and no one liked them, they were too light and puffy and just not macaroons. This recipe was much better. Although the recipe never said to spray the pan, our first batch was STUCK to the foil.

In the end these are very good, but they stick to everything, wax paper, each other etc :-)

Coconut Macaroons (From: Unknown)

14 oz. flaked coconut
14 oz. can condensed milk
2 tsp. vanilla
1/2 tsp. almond extract

Preheat oven to 350.

Mix ingredients, drop by rounded teaspoons onto greased cookie sheet.

Bake 8-10 minutes.

Remove immediately from pan.