Pineapple Grass

Chicken Pot Pie

2012-01-30T08:00:00.021-05:00

Chicken Pot Pie

Serves 4.

Vegan? Check out the original recipe linked below. I adapted it after hearing from a friend that it was great as a "real chicken" dish. And you can feel good about eating this too. It's much healthier than the traditional chicken pot pie.
Adapted from: Ellen

2 T olive oil
2 cups diced onion
1 cup celery
1 tsp. minced garlic
4T organic all-purpose flour
1 ea. 10oz bag organic frozen peas and carrots
2 c. chicken stock
2 c. diced cooked chicken
1 package Pillsbury pie crust
Melted butter as needed

Using a small stock pot, heat oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and chicken and stir.
Place filling in pie dish that has been coated with nonstick spray. Top with pie crust.
Bake in pre-heated 400° oven for 15-20 minutes until crust is golden brown.

My very imperfect crust:

Ugly, isn't it?

Cake Batter Pudding Cookies

2012-01-27T08:00:00.002-05:00

Cake Batter Pudding Cookies

Makes about 2 dozen.

A friend gave me this recipe and we made them together on the first snowy day of the season. I can't believe it was mid-January before that happened! Needless to say, it was the perfect way to spend an afternoon. The snow was falling, the babies were sleeping, and we were sipping coffee and munching on warm, fresh-outta-the-oven cookies.
Source: Chef in Training blog

1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix 3/4 cup yellow cake mix 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour 1/2 tsp salt sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles.

Roll into balls and place on greased baking sheet.

Bake for 10-12 minutes.

Cheddar-Topped Shepard's Pie

2012-01-23T08:00:00.016-05:00

Cheddar-Topped Shepard's Pie

Serves 8-10.

I'm going to be honest. I skimped. I used a box of instant mashed potatoes instead of making my own. It was the first time I'd try that out, and wasn't too pleased. I should've either made them myself or used a different shortcut: Bob Evans refrigerated mashed potatoes. I don't know if you've tried those, but they're good. Really good. So don't hesitate to cheat, but buy a good cheat.
Also, the beef filling needs a bit more flavor, so I altered the recipe slightly by adding a cup of beef broth where it previously requested water.
Slightly adapted from: Martha Stewart

2 lbs. baking potatoes (about 4), peeled and thinly sliced

Coarse salt and ground pepper

1 T. vegetable oil, such as safflower

6 medium carrots, halved lengthwise, quartered if large, and thinly sliced

6 celery stalks, thinly sliced

1 large onion, chopped

1/2 t. dried thyme

1/4 c. all-purpose flour

1/4 c. tomato paste

2 lbs. ground beef chuck
1 c. beef stock

1 c. whole milk

1 1/2 c. shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup beef stock; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Cake Batter Blondies

2012-01-20T08:00:00.038-05:00

Cake Batter Blondies

Makes 12-16.

At church, each child received a gift box before Christmas to help them celebrate Jesus's birthday. Even though it didn't mean much to a 5-month-old, I decided to take advantage of the opportunity and use the Funfetti cake mix and frosting to make a cake on Christmas Day. Next year, she may even be able to help out, because I WILL be making this recipe again... maybe annually on Christmas. It was delicious!
Source: Six Sisters' Stuff blog

1 box yellow (or Funfetti!) cake mix
1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips
Sprinkles for the top
Frosting (see recipe below)

Preheat oven to 350 degrees.
Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips.

Spray 9"x9" pan with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 28-32 minutes. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.)

Frost when cooled (I used a container of Funfetti frosting, but feel free to use the original poster's homemade recipe below).

1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)

Combine all ingredients until well-blended. Spread on top of blondies.

Add more sprinkles if you'd like:

Recipe Revisited: White Chocolate Raspberry Cheesecake

2012-01-18T08:00:00.012-05:00

Recipe Revisited: White Chocolate Raspberry Cheesecake

Serves 12.

This is one of my favorite desserts. Here's the original post. And, in case you don't want to click through, here's the recipe again.
Adapted from: AllRecipes

2 c. graham cracker crumbs (original recipe calls for 1 c. chocolate cookie crumbs, but I like a thick crust)

1/3 c. white sugar

3/4 c. butter, melted (1-1/2 sticks)

7 T. raspberry preserves, divided

2 c. white chocolate chips

1/3 c. half-and-half

3 (8 oz.) pkgs. cream cheese, softened

1/2 c. white sugar

3 eggs

1 t. vanilla extract

Preheat oven to 325 degrees.

In a medium bowl, mix together graham cracker crumbs, 1/3 c. sugar, and 3/4 c. melted butter. Press mixture into the bottom and up the sides of a 9" springform pan that has been coated with non-stick spray.

Wrap bottom of springform pan with foil (see pictures below for help, if needed), and place in the middle of a jelly roll pan (or any pan it will fit in that has sides).

In a small saucepan, melt chocolate chips with half-and-half, stirring frequently until smooth.

In a large bowl, mix together cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Mix well.

Pour half of mixture over prepared crust. Spoon 4 T. raspberry preserves into a microwavable dish. Microwave for 15 seconds. Stir until smooth, and then pour over first layer of cheesecake.

Using the tip of a knife, swirl to create a marbled effect.

Pour remaining cheesecake into pan. Repeat raspberry swirl with an additional 3 T. raspberry preserves (don't forget to microwave!).

Fill jelly roll pan with about 2 c. hot water to create a water bath. This will help keep the cheesecake from cracking while baking.

Transfer (carefully!) to oven and bake for one hour. After one hour, turn off oven, slightly open oven door, and let cheesecake sit inside for another hour. Then, remove from oven, cover with plastic wrap and refrigerate. Do not remove springform pan until cheesecake has chilled for at least 8 hours and has completely set.

Fish Dip Face-Off

2012-01-16T08:00:00.001-05:00

Fish Dip Face-Off

Makes about 2 cups total, 1 cup of each dip.

In the little seaside town of Stuart, Florida, the Mister's family has been vacationing for years. And while there, they always have to have Mrs. Peters' Smoked Fish Dip. They love it, and I was recently introduced to it myself when we went there last spring.. its great. In an attempt to recreate it myself, I made two fish dips for the family to judge. Dip #2 was supposed to be the most like Mrs. Peters' (based on the ingredients listed on her website), but Dip #1 was the winner in terms of taste!

Start with:
10 oz. smoked mackerel (plain or peppered)
6 oz. smoked halibut

Dip #1 additions:
4 oz. cream cheese, softened
Juice from 1/2 lemon
1/8 c. mayo
4 T. minced onion
Garlic salt, to taste

Dip #2 additions:
1/2-3/4 c. mayo (you make the call)
Juice from 1/2 lemon
2 T. white vinegar
Garlic salt, to taste

Crumble smoked fish in a large bowl and divide equal portions into two bowls.

To bowl #1, add ingredients listed under Dip #1.

To bowl #2, add ingredients listed under Dip #2.

Stir both dips well. Serve with crackers. Store leftovers in refrigerator.

Buffalo Chicken Rolls

2012-01-13T08:00:00.001-05:00

Buffalo Chicken Rolls

Makes 18.

I increased the amount of chicken thinking I would be able to make more rolls, but was only able to get 14. I wanted to freeze the extras, because I just had a feeling they would be very tasty. I was right in that they were very tasty. So tasty that we didn't have a single leftover. We even ate some the next day straight out of the fridge!
Source: Can You Stay For Dinner? blog

1 lb. boneless, skinless chicken breasts, cooked and shredded
4 oz. container crumbled blue cheese
14 egg roll wrappers (roughly 4 square inches)
1/4-1/2 c. Frank’s Red Hot Sauce
1 c. broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Balzac and the Little Chinese Seamstress

2012-01-11T08:00:00.004-05:00

Balzac and the Little Chinese Seamstress by Dai Sijie

This was one of the best books I've read in a while. It was so captivating, right from the beginning, and it read fast, so I didn't want to put it down. It's an enchanting little read and the book itself is the cutest little size.

Book description from Amazon:

Balzac and the Little Chinese Seamstress is an enchanting tale that captures the magic of reading and the wonder of romantic awakening. An immediate international bestseller, it tells the story of two hapless city boys exiled to a remote mountain village for re-education during China’s infamous Cultural Revolution. There the two friends meet the daughter of the local tailor and discover a hidden stash of Western classics in Chinese translation. As they flirt with the seamstress and secretly devour these banned works, the two friends find transit from their grim surroundings to worlds they never imagined.

Spinach and Pancetta Strata

2012-01-09T08:00:00.034-05:00

Spinach and Pancetta Strata

Serves 12.

I changed a few things around from Giada's original recipe, and I think it's the perfect amounts of everything now. (Her original recipe is linked below.) This is a great breakfast casserole. It was served to me somewhere recently and I had to get the recipe!
Adapted from: Giada De Laurentiis

2 T olive oil

6 oz. thinly sliced pancetta, coarsely chopped

1 onion, chopped

2 (10-oz.) boxes chopped frozen spinach, thawed, squeezed dry

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

10 c. cubed Italian bread, from a 1-pound loaf

1 c. shredded white cheese blend (or other white cheese of your choice, i.e. fontina, muenster, havarti, etc.)

1/2 cup finely grated Parmesan

3 cups whole milk

15 large eggs

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place the bread cubes in a large rectangular buttered baking dish. Top with the spinach mixture. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Top with shredded cheeses. Chill the strata, at least 2 hours and up to 12 hours. (I chilled for almost 24 hours and it was fine.)

Preheat the oven to 350 degrees. Bake strata uncovered until puffed, golden brown, and cooked through, about 60 minutes. Let stand 5 minutes before serving.

Quinoa

2012-01-04T08:00:00.002-05:00

Quinoa Chicken Salad

Makes about 5 cups.

Here's a healthy way to start your new year. I love eating this salad, and I always make a big batch of it so I can eat it for a couple lunches in a row. I just don't get tired of it!
You could also omit the chicken and serve this salad as a side dish.
Inspired by: Oh She Glows

For the salad:
2 boneless, skinless chicken breasts
1 c. uncooked quinoa
1/2 c. corn (fresh, if possible!)
1 can black beans
1 tomato, chopped
1 green bell pepper, chopped
1/4-1/2 red onion, chopped (depending on your preference)

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

Cook chicken breasts until no longer pink in the middle; chop into bite-size pieces. Meanwhile, cook quinoa according to package directions.
While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the chicken, beans and vegetables; toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Private Selection Frozen Foods

2012-01-02T20:18:00.002-05:00

Private Selection Frozen Foods

As another BzzAgent trial, I tested Private Selection Frozen Foods. Specifically, I tested one of their frozen pizzas, one of their frozen appetizer packs, and a frozen dessert. Here's my review, ranked in the order that I enjoyed them.

PIZZA: I chose the pepperoni pizza. The placement of the pepperonis and mozzarella "blobs" wasn't very even, but the taste was great. Given the price, the size, and the fact that it is thin crust, it's not the greatest bang for the buck, but it's definitely a "fancier" frozen pizza than we typically buy.

APPETIZERS: This appetizer trio was great. The cost, when you factor in that there are only 9 pieces in a box, was not. If you are needing a few appetizer snacks for a small group, then this would be a good option. If you're looking to serve a crowd, though, save your money and either make your own or buy another brand that offers more pieces.

DESSERT: I was excited about this dessert, but was let down. The cake was kinda dry, and not even the gooey hot fudge center was enough to fix that problem. This would be a good dessert to have on hand for kids, because it is FAST. Pop it in the microwave, flip out onto a plate, and enjoy.

In The Garden of Beasts

2011-12-28T08:00:00.009-05:00

In The Garden of Beasts by Erik Larson

After reading this book, I want to read Larson's other books. My only complaint about In The Garden of Beasts was that the pace was just a little too slow for me at times. I was tempted to skim chapters and breeze through lengthy descriptions. That being said, I feel as though I learned a lot and believe I could gleam more and more each time I read it again. Very interesting read.

Book description from Amazon:

Erik Larson has been widely acclaimed as a master of narrative non-fiction, and in his new book, the bestselling author of Devil in the White City turns his hand to a remarkable story set during Hitler’s rise to power.

The time is 1933, the place, Berlin, when William E. Dodd becomes America’s first ambassador to Hitler’s Germany in a year that proved to be a turning point in history.

A mild-mannered professor from Chicago, Dodd brings along his wife, son, and flamboyant daughter, Martha. At first Martha is entranced by the parties and pomp, and the handsome young men of the Third Reich with their infectious enthusiasm for restoring Germany to a position of world prominence. Enamored of the “New Germany,” she has one affair after another, including with the suprisingly honorable first chief of the Gestapo, Rudolf Diels. But as evidence of Jewish persecution mounts, confirmed by chilling first-person testimony, her father telegraphs his concerns to a largely indifferent State Department back home. Dodd watches with alarm as Jews are attacked, the press is censored, and drafts of frightening new laws begin to circulate. As that first year unfolds and the shadows deepen, the Dodds experience days full of excitement, intrigue, romance--and ultimately, horror, when a climactic spasm of violence and murder reveals Hitler’s true character and ruthless ambition.

Suffused with the tense atmosphere of the period, and with unforgettable portraits of the bizarre Göring and the expectedly charming--yet wholly sinister--Goebbels, In the Garden of Beasts lends a stunning, eyewitness perspective on events as they unfold in real time, revealing an era of surprising nuance and complexity. The result is a dazzling, addictively readable work that speaks volumes about why the world did not recognize the grave threat posed by Hitler until Berlin, and Europe, were awash in blood and terror.

“Larson is a marvelous writer...superb at creating characters with a few short strokes.”—New York Times Book Review

At Home in Mitford

2011-12-21T08:00:00.013-05:00

At Home in Mitford by Jan Karon

This is a light read about the day-to-day life in the town of Mitford; the first book in a series called The Mitford Years. From the reviews I've gotten from friends of mine, it seems that after reading book 1, you will either abandon the series or continue to read each and every one.

Book description from Amazon:

A heartwarming portrait of the mysteries and miracles of everyday life in a small town introduces the charming North Carolina town of Mitford and its colorful inhabitants, including Tim, a bachelor rector, who is falling in love with his neighbor.

3 Christmas Cookie Favorites

2011-12-19T08:00:00.005-05:00

3 Christmas Cookie Favorites

I love baking at Christmas. Love. And if you haven't gotten around to it yet, there is still time. Try one of these three... they are some of my favorites. And they are all very easy (although, be warned, cut-out cookies are always the most time-consuming...

Mimi's Butter Cookies

Chinese Almond Cookies

Peanut Blossom Cookies

Honey Glazed Ham

2011-12-16T08:00:00.030-05:00

Honey Glazed Ham

Serves 15.

Who needs to pay for Honey Baked Ham when you can make it yourself? Plus, you can make this up to two days ahead of time and save yourself the fuss of preparing on Christmas day. Leftovers are wonderful too.
Adapted from: AllRecipes

1 (8 pound) ready-to-eat ham, presliced

1/4 t. ground cloves

1/4 c. brown sugar

1 c. honey

1 stick butter

Preheat oven to 325 degrees. Place ham in foil lined pan.

In the top half of a double boiler, heat the brown sugar, ground gloves, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.

Remove from oven, and let sit a few minutes before serving.

A Note From The Little Lady: Double check baking times with suggested directions on your ham, and make adjustments as needed.

The Christmas List

2011-12-14T08:00:00.002-05:00

The Christmas List by Richard Paul Evans

Looking for a quick seasonal read? Here you go. It's no award-winner, but it's an easy read and all about Christmastime.

Amazon book description:

Dear Reader,
When I was in seventh grade, my English teacher, Mrs. Johnson, gave our class the intriguing (if somewhat macabre) assignment of writing our own obituaries. Oddly, I don't remember much of what I wrote about my life, but I do remember how I died: in first place on the final lap of the Daytona 500. At the time, I hadn't considered writing as an occupation, a field with a remarkably low on-the-job casualty rate.

What intrigues me most about Mrs. Johnson's assignment is the opportunity she gave us to confront our own legacy. How do we want to be remembered? That question has motivated our species since the beginning of time: from building pyramids to putting our names on skyscrapers.

As I began to write this book, I had two objectives: First, I wanted to explore what could happen if someone read their obituary before they died and saw, firsthand, what the world really thought of them. Their legacy.

Second, I wanted to write a Christmas story of true redemption. One of my family's holiday traditions is to see a local production of Charles Dickens's A Christmas Carol. I don't know how many times I've seen it (perhaps a dozen), but it still thrills me to see the change that comes over Ebenezer Scrooge as he transforms from a dull, tight-fisted miser into a penitent, "giddy-as-aschoolboy" man with love in his heart. I always leave the show with a smile on my face and a resolve to be a better person. That's what I wanted to share with you, my dear readers, this Christmas -- a holiday tale to warm your season, your homes, and your hearts.

Merry Christmas --Richard Paul Evans

Buttermilk Pancakes

2011-12-12T08:00:00.003-05:00

Buttermilk Pancakes

Makes a ton... probably about 4-5 dozen?

Looking for something to make Christmas morning? How about some deliciously traditional buttermilk pancakes? Serve with butter and syrup, obviously, but also some powdered sugar... that's what I like. :)
Source: AllRecipes

3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

A Note From The Little Lady: You can easily add chocolate chips or blueberries to these pancakes; just drop into batter after you've poured it onto the skillet.

Pineapple Upside-Down Cake

2011-12-09T08:00:00.003-05:00

Pineapple Upside-Down Cake

Serves 8-10.

The reviews for this cake on All Recipes are great. It went over well at The Mister's grandmother's birthday party. I, personally, thought the cake part was a little too dry. How to fix that? I'm not sure. Any ideas?
Slightly adapted from: AllRecipes

1/2 stick butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Preheat oven to 350 degrees. Drain pineapple and reserve 1/2 cup of the juice.

Melt butter in a 9" round pan. Arrange cherries in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.

Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.

Spread batter in pan over pineapple. Bake for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

Pasta with Marinara, Veggies, and Chicken

2011-12-07T08:00:00.029-05:00

Pasta with Marinara, Veggies, and Chicken

Serves 4-6.

Here's an easy meal for you. It takes your grocery store's fast fixes (boxed pasta and jarred marinara), combines them with a few fresh favorites (chicken breasts and veggies), and wa-lah! dinner!

1 box penne pasta
4 boneless, skinless chicken breasts
1 jar your favorite marinara sauce
Olive oil
One small zucchini, chopped
One tomato, chopped
1/2 c. shredded carrots
One green bell pepper, chopped

Cook pasta according to package directions.

In a saucepan, cook veggies in a few teaspoons of olive oil over medium heat until tender. Add marinara sauce and heat through.

Meanwhile, in a skillet, cook chicken breasts in a few teaspoons of olive oil over medium heat until no longer pink in the middle, flipping halfway through. Remove chicken breasts when fully cooked and set aside.

Transfer cooked and drained pasta to bowls, top with marinara/veggie mixture, and lastly top with sliced chicken breasts. Serve with garlic bread.

Oatmeal Chocolate Chip Cookies

2011-12-05T08:00:00.003-05:00

Oatmeal Chocolate Chip Cookies

Makes about 3 dozen.

I must've been in a Thanksgiving coma last week. Sorry for the lack of posts!

I was trying to find a cookie recipe that could be made dairy-free, hence the shortening. I don't typically bake with shortening (besides these amazingly amazing cookies), but these turned out great! The whole batch was devoured.
Source: AllRecipes

1 cup shortening

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups rolled oats

2 cups semisweet chocolate chips (or 1/2 chocolate chips and 1/2 raisins, as shown in photo)

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.

Combine the baking soda, salt and flour and stir into creamed mixture

Add oatmeal and chocolate chips and stir until well blended.

***If you want 1/2 half the batch to be oatmeal raisin, split dough before adding chocolate chips and add 1 cup raisins to one of the haves, decreasing chips to 1 cup as well.

Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Allergen-Free Cookies

2011-11-28T08:00:00.006-05:00

Allergen-Free Cookies

Makes about 2 dozen.

These cookies are free of the top 8 allergens, and they taste great too! The "Top 8" include milk, soy, egg, wheat, peanut, treenut, fish, and shellfish. I should note that our doctor said that most allergists and dieticians agree that soybean oil and soy lecithin are not considered to be reaction-inducing allergens when it comes to a soy allergy, but some children do react to them.

Cherrybrook Kitchen Gluten Free Dreams Sugar Cookie Mix
1/2 c. Soy-free and dairy-free butter substitute -- We use Earth Balance Soy-Free in the tub
1/4 c. rice milk
2-1/2 t. vanilla
Canned frosting -- the Betty Crocker Rich & Creamy Vanilla I used was free of allergens

Here's the mix:

Prepare cookie dough according to package directions:

1. Heat oven to 325 degrees F.
2. Blend margarine, rice milk, vanilla and cookie mix at medium speed.
3. Roll the cookies into 1 inch balls and place them onto an ungreased cookie sheet about 2 inches apart.
4. Bake 12-14 minutes or until they are a light golden brown. Cool 1 minute before removing from your cookie sheet. Cool completely before storing in an airtight container.
5. Enjoy!

Frost, if desired.

Cream Cheese Chocolate Chip Cookies

2011-11-25T08:00:00.003-05:00

Cream Cheese Chocolate Chip Cookies

Makes about 3 dozen.

Just when you think you have your go-to chocolate chip cookie recipe, you find another one that's wonderfully delicious and gets rave reviews. Enjoy some cookies, and have a wonderful Thanksgiving weekend.
Slightly adapted from: Betcha Can't Eat Just One blog

4 oz cream cheese, softened
3/4 c, unsalted butter, melted and cooled
1 c. brown sugar
1/2 c. granulated sugar
2 t. vanilla extract
1 egg
1/2 t. baking soda
1/2 t. salt
2 c. plus 3 T. all purpose flour
2 c. semisweet chocolate chips

Preheat oven to 325 degrees.
Cream together butter, cream cheese and sugars until light and fluffy. Beat in vanilla and egg.

Sift together dry ingredients and then add them to the butter mixture. Beat until just combined. Stir in chocolate chips.

Place a large scoop (about 2 tbsp) on the prepared cookie sheet. Bake 12-14 minutes or until edges are a light golden brown.

Cool for 5 minutes on cookie sheets before moving to wire racks to cool completely.

Apple Cinnamon French Toast Bake

2011-11-23T08:00:00.052-05:00

Apple Cinnamon French Toast Bake

Serves 4-6.

So you've got company in town for the holiday and you feel like you should prepare an actual breakfast for them on Thanksgiving. You could set out cereal and milk, along with a hot pot of coffee, and let the troops fend for themselves. And when YOU'RE the guest, you -- :::gasp!::: -- kind-of, almost (...dare I say it?) prefer that. But you don't want to do that when you're hosting, because... because... you like to be hospitable and play Suzy Homemaker and put something extra on your already-long to-do list. I mean, it's not like you have Thanksgiving dinner to prepare or anything. So if you fall into the category I've just described, consider making this... for the following reasons: 1) You can make it the night before and pop it in the oven in the morning. 2) It's easy. 3) It's seasonal. 4) It's "light" compared to most French toast casseroles, which you'll appreciate when you're on your third helping of mashed potatoes and second slice of pie later in the day. 5) It'll help you feel satisfied as you scamper around the kitchen, knowing you've served your guests well.

2 large apples (I used Honey Crisp)
3 T. brown sugar
1 t. cinnamon
1 French baguette, sliced and chopped into bite-size pieces
1-1/2 c. Egg Beaters
1 c. milk
1 t. vanilla
2 T. honey
1 t. cinnamon
1/2 t. nutmeg
dash salt
Confectioners' sugar, for dusting (which I forgot to do..)

Prepare an 8x8 baking dish by coating it with nonstick spray.

Peel, core, and chop apples. In a bowl, toss apples with cinnamon and sugar to evenly coat. Place mixture in the bottom of the prepared baking dish.

Spread cubed bread evenly on top of apple mixture. In a separate bowl, whisk eggs, milk, vanilla, honey, cinnamon, nutmeg, and salt. Pour over bread. Refrigerate overnight.

The next morning, preheat oven to 350 degrees. Bake for 45-50 minutes or until eggs are set and top is beginning to turn golden brown.

Another Pumpkin Bread!

2011-11-22T08:00:00.002-05:00

Super Moist Pumpkin Bread

Makes 2 loaves, or 8 mini loaves.

SUPER MOIST is an accurate name for this bread. It's extremely dense, extremely moist, and all things fall.
Slightly adapted from: AllRecipes

3 1/2 cups all-purpose flour

2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.

In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Pour batter into the prepared pans.

Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Pumpkin Bread

2011-11-21T08:00:00.000-05:00

Pumpkin Bread IV

Makes 3 loaves.

Rave reviews on AllRecipes.com. Classic bread for the autumn holiday season. Enjoy this week. I hope you have a lot to be thankful for.
Source: AllRecipes

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour (mine took 70 minutes). The top of the loaf should spring back when lightly pressed.

Dried Cherry Orzo Salad

2011-11-18T08:00:00.023-05:00

Dried Cherry Orzo Salad

Serves 6.

A great side dish for almost any meal --- picnic, dinner party, weeknight at home. Also a great vegetarian option. My father-in-law gave me a sampler pack of Round Pond olive oils, and I used the blood orange olive oil in this recipe, as suggested. Only have extra virgin olive oil? That's okay... this salad would taste great with that as well!
Source: Round Pond Summer Picnic Men.

1 box orzo pasta
1 cup dried cherries
3 handfuls of baby arugula
½ -1 cup feta cheese
¾ cup almond slivers, toasted
Juice from one orange (If blood oranges, you will need 2-3)4-6 Tbsp Round Pond Blood Orange Olive OilSalt & Pepper to taste

In a large pot, cook orzo pasta according to directions on the box. Once pasta is cooked, drain and then pour in 2 Tbsp Blood Orange Olive Oil to help coat the pasta and prevent clumping. Spread orzo on a baking sheet to let cool.

While orzo is cooling, toast almond slivers until golden brown and fragrant. In a large bowl mix cool orzo, arugula, dried cherries, feta cheese, almonds, juice from orange & Blood Orange Olive Oil.

Flat Iron Steak

2011-11-16T08:00:00.021-05:00

Flat Iron Steak with Roasted Shallots

Serves 4-6.

Oops! I forgot to take a picture with the roasted shallots. I DID make them, and they were a great compliment to the steak, so don't skip them!
The original recipe called for hanger steak, which I was unable to find at my local grocery. I substituted a flat iron steak, which worked really well. Flank steak would be another option, but we have become so accostumed to our standard flank steak marinade, that I was afraid to change things up in the flank steak department.
Inspired by: Round Pond

2 c. prune juice
1/2 c. extra virgin olive oil
1/4 c. Balsamic vinegar
3 T. fresh thyme (stripped off the stems)
2 T. honey

1½ lbs Flat Iron or Hanger Steak
12 medium shallots
1 cup beef stock
`Salt and pepper as needed

Prepare marinade by combining ingredients in a bowl large enough to accommodate meat. Submerge trimmed steaks in marinade, preferably overnight. Remove meat and pat dry of excess marinade. Season generously with salt and pepper, then grill over an open flame on high heat, approximately 8 minutes per side. Remove and rest covered in a warm spot.

Peel and core shallots. Toss with a little olive oil, salt and pepper. Cover with foil and roast on the top shelf of your grill, tossing occasionally (or in a 325°F oven uncovered). Moisten with a little beef stock and season to taste.

Slice steaks on the bias, plate and garnish with shallots and sauce.

Anytime Oatmeal Cookies

2011-11-14T08:00:00.008-05:00

Anytime Oatmeal Cookies

Makes about 2 dozen.

I know it's the week before Thanksgiving and we should have turkey on the brain, but most foodies are probably distracted by thoughts of Christmas cookies. So here's a classic to add to your to-bake list. They're good.
Source: Martha Stewart

1 cup cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Salt

1 stick unsalted butter, room temperature

2/3 cup packed light-brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups old-fashioned rolled oats

1/2 cup raisins

Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.

Using a 1 1/4-inch ice cream scoop (or 1 tablespoon), drop dough onto baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.

Trail Mix Cookie Cups

2011-11-11T08:00:00.005-05:00

Trail Mix Cookie Cups

Makes 3-4 dozen.

Threw these together with ingredients I had around the kitchen. And they turned out great! Loved the consistency from baking them in a muffin tin.

2-1/4 c. all-purpose flour
1 t. salt
1 t. baking soda
1 c. butter, softened (2 sticks)
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
2 c. trail mix -- I threw together peanuts, raisins, M&Ms, mini semisweet chocolate chips, and peanut butter chips

Preheat oven to 350 degrees. In a medium size bowl, mix together dry ingredients (flour, salt, and soda). In a mixing bowl, cream butter and sugars until well combined. Add vanilla and eggs; beat well.

Gradually mix in dry ingredients until combined. Do not beat. Stir in trail mix.

Drop by rounded tablespoonfuls into a mini muffin tin. If you do not have a non-stick pan, be sure to grease and flour first.

Bake for 12-14 minutes, or until golden brown and just set. Cool completely in pan, or at least until cups can be removed without breaking apart.

Steak and Potato Salad

2011-11-09T08:00:00.010-05:00

Steak and Potato Salad

Serves 2.

I came up with this salad after having roasted potatoes on a salad at a favorite restaurant near my hometown. It's different... but it's good. :) Next time you have a steak dinner, cook up an extra one to use the next day in this salad.

Mixed greens
Your favorite type of steak, cooked and chopped
3-4 small red potatoes
Olive oil
1/4 c. chopped red onion
1/4 c. chopped green pepper
Bleu cheese dressing

Preheat oven to 400 degrees. Quarter red potatoes, toss in olive oil, and roast in oven for 45-60 minutes until brown and beginning to crisp.

Meanwhile, cook steak (if needed) and fill two large salad bowls (I use my pasta bowls as salad bowls) with mixed greens. Top with steak, warm potatoes, red onion, and green pepper. Serve with bleu cheese dressing.

Chicken Cacciatore Sandwich

2011-11-07T08:00:00.022-05:00

Chicken Cacciatore Sandwich

Makes 2.

A melty sandwich with all sorts of wonderful Italian flavor.
Inspired by: Rachael Ray

Olive oil
1/2 tomato, chopped
1/4 onion, chopped
1 t. minced garlic
1/2 green pepper, chopped
1/4 c. salsa
4 slices Italian bread
2 T. butter
2 slices Muenster cheese
1 chicken breast, cooked and sliced

Preheat oven to 350.

Heat olive oil in a saute pan over medium heat. Add tomato, onion, garlic, and green pepper and cook until vegetables become fragrant and tender, about 5 minutes. Stir in salsa and heat through.

Meanwhile, spread butter on bread slices and "toast" in oven for 3-5 minutes. Add sliced chicken to bread, top with cheese slices and return to oven until cheese melts. Top with tomato mixture, add second slice of bread, and serve.

Teriyaki Chicken Salad

2011-11-04T08:00:00.029-04:00

Teriyaki Chicken Salad

Serves 4.

~~Remember when you ate all that Halloween candy on Monday?~~
~~You know how you've been eating Halloween candy all week?~~
So you know how you've been eating Halloween candy all month, ever since it was displayed in stores when it was still 90 degrees and sunny outside? Feeling the effects on your waistline? I know, I know, my cookie dough post on Monday was not helpful. My apologies.
Clean up your act with this salad. Plus, if you lose two pounds before Thanksgiving, you'll feel slightly better about yourself when you gain them back.

4 small chicken breasts
1 c. teriyaki marinade
1 c. green beans, ends removed
8-10 c. spinach
1 tomato, chopped
1/2 red onion, thinly sliced and chopped
Chow mein noodles
Sesame ginger salad dressing

Marinate chicken breasts in teriyaki marinade for at least 30 minutes, or overnight.

Grill or pan-fry chicken breasts until cooked through. Slice and set aside.
Meanwhile, steam green beans until cooked through. Set aside.

In large salad bowls, arrange equal amounts of spinach. Top with equal amounts of tomato, red onion, green beans, and chicken breasts. Finish with chow mein noodles and serve with sesame ginger salad dressing.

Bacon & Rosemary Chicken

2011-11-02T08:00:00.019-04:00

Bacon & Rosemary Chicken

Serves 4.

One of my new favorite recipes. It's very versatile -- great as a weeknight meal or for entertaining.
Source: Taste of Home

4 boneless skinless chicken breast halves (5 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

5 bacon strips, chopped

1 tablespoon butter

4 garlic cloves, thinly sliced

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1/8 teaspoon crushed red pepper flakes

1 cup reduced-sodium chicken broth

2 tablespoons lemon juice

Flatten chicken breasts to an even thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.

Cookie Dough for One

2011-10-31T08:00:00.010-04:00

Cookie Dough for One

As if you needed MORE junk to eat on Halloween, feast on this. It's a personal bad habit of mine.

3 T. flour
1 T. sugar
1 T. brown sugar
1 T. butter, softened or melted
2 t. milk
dash salt
dash vanilla
chocolate chips

Mix all ingredients, except chocolate chips, in a small bowl. Stir in chocolate chips. Eat. Enjoy. Repeat, if desired.

Sweet Potato Oatmeal Casserole

2011-10-28T08:00:00.019-04:00

Sweet Potato Oatmeal Casserole

Serves 6.

This was fantastic and unlike anything I've ever had before. I will definitely make it again.
Slightly adapted from: Oh She Glows

Oatmeal Ingredients:
1 cup regular oats
2 cups organic soy milk (or milk of choice)
2 small sweet potato, peeled, chopped
2 ripe large bananas
1-2 tsp pure vanilla extract
1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup

Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp Earth Balance (or butter)
2 tbsp flour
1/4 cup brown sugar

Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.

Give the pot a quick rinse and then add in the oats and milk. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.

With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.

Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.

Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve.

Asian Peanut Noodles with Chicken

2011-10-26T08:00:00.004-04:00

Asian Peanut Noodles with Chicken

Serves 3.

The Skinny Taste blog says this recipe will yield 6 servings, but I found it only made enough for 3 when I served it to The Mister, my younger brother, and myself. If you want the WW points to apply, make sure to use portion control. If you're not concerned about points, enjoy it like any other meal. This is a great recipe that we all loved!
Source: Skinny Taste blog

Light Peanut Sauce:
14.5 oz fat free chicken broth
5 tbsp better'n peanut butter (I used regular peanut butter)
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce 1 tbsp freshly grated ginger
2 cloves garlic, minced

16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce
1/2 tbsp sesame oil
8 oz rice noodles

3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw
1 cup bean bean sprouts
2 tbsp chopped peanuts
1 lime, sliced
cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Energy Bites

2011-10-24T08:00:00.003-04:00

Energy Bites

Makes about 20.

A great on-the-go breakfast or snack.
Adapted from: Food Doodles blog

1/2 c. nut butter, such as almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. 1/3 c. honey
1 c. rolled oats
1/3 c. shredded coconut
1/3 c. wheat germ
2 T. flax seeds
1-2 t. vanilla
pinch of sea salt if using a natural nut butter with no added salt
1-2 t. your favorite spices or spice combinations(optional)
1/2 c. other add-ins (any kind of whole or roughly chopped nuts or seeds, dried fruit, chocolate chips, etc)

In a large bowl add the nut butter, honey, and vanilla. If your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds. Once this is combined add the remaining ingredients.

Chill in the fridge for about 30 minutes. Then scoop out some dough and roll into a ball. Place the balls in an airtight container and store in the fridge. Also freeze well.

A Recipe Revisited: Caramel Apple Dip

2011-10-21T08:00:00.010-04:00

Caramel Apple Dip

This dip is so easy and always enjoyed at fall functions, so I had to post it again after it's first time in 2009. It's a great way to get kids to eat a "healthy snack" and can be served as an after-school snack, with lunch, or at your next get-together with friends.

Makes about 2 cups.

1 (8-oz.) block cream cheese, softened
1 c. brown sugar
1 t. vanilla extract

Combine all three ingredients and mix well. If you have time, let the flavors "mature" in the fridge for a few hours or overnight. Serve with apple slices.

Baby Clothes

2011-10-19T08:00:00.038-04:00

Baby Clothes

As one might expect, I've been a little consumed with all things baby lately. And along with the new responsibilities of actually taking care of our wee one, I've found myself drawn to the sewing machine to churn out some fun little things for her to wear too.

The picture above is on the day we brought her home from the hospital, so I guess I should correct my statement above and say that I was first drawn to this new craft back when I was pregnant.

I've made some Christmas shirts...

A fun little elephant for one of Macey's boyfriends...

And a birthday shirt for Macey's boyfriend's older sister... :)

Here's one that should fit her soon...

Go Bucks!

66 days until Christmas... but who's counting?
(Thank you to Mimi for the knit hat! She's also into crafts...)

Sweet Potato Puree with Browned-Butter Maple Syrup

2011-10-17T08:00:00.018-04:00

Sweet Potato Puree with Browned-Butter Maple Syrup

Serves 8.

The natural sweetness in sweet potatoes makes this dish taste less-healthy than it actually is. For a more orange-y color, use yams.
Source: Martha Stewart magazine, also shown here

4 pounds sweet potatoes
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
4 1/2 teaspoons pure maple syrup
1/4 cup chopped toasted pecans, if desired

Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

Italian Beef & Shells

2011-10-14T08:00:00.010-04:00

Italian Beef & Shells

Serves 4.

A perfect weeknight meal!
Source: Taste of Home: Simple & Delicious, Oct/Nov 2010

1-1/2 cups uncooked medium pasta shells

1 pound lean ground beef (90% lean)

1 small onion, chopped

1 garlic clove, minced

1 jar (23 ounces) marinara sauce

1 small yellow summer squash, quartered and sliced

1 small zucchini, quartered and sliced

1/4 cup dry red wine or reduced-sodium beef broth

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon pepper

Cook pasta according to package directions.

Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through.

Autumn Chicken Chopped Salad

2011-10-12T08:00:00.019-04:00

Autumn Chopped Salad

Serves 4.

I have been on a huge salad kick lately. I typically love salads at restaurants, but was never wild about making salads at home, until I realized buying the right (good!) ingredients makes all the difference. This salad was fantastic.
Inspired by: Espresso and Cream blog

Baby greens or your favorite lettuce
2 chicken breasts, cooked and chopped
1 medium apple, chopped (or pear)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 avocado, chopped
4 slices thick-cut bacon, crisp-cooked and crumbled
Poppy seed Salad Dressing
Balsamic Vinaigrette

On a large platter (or in 4 individual serving bowls), combine the lettuce, chicken, apple, cranberries, pecans, bacon and avocado. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (You could also premix them and serve that way.) I used about 50% of each, but feel free to experiment with the combination.

Roasted Butternut Squash and Apple Soup

2011-10-10T08:00:00.000-04:00

Roasted Butternut Squash and Apple Soup

Serves 4.

The focus seems to lie in the apple flavor, so don't be afraid of the butternut squash. At the same time, don't be expecting a strong butternut squash flavor, which I was, because you won't find it. This is a very light soup, and would be the perfect start to a autumn dinner party. Just be sure to offer something filling as an entree, especially if there are men in attendance!

Source: Cooking Thin with Chef Kathleen cookbook

2 lbs. butternut squash (1 medium)

2 apples, such as Granny Smith, Northern Spy, or Rome Beauty

1 t. olive oil

Salt and pepper, to taste

4-6 cloves garlic, peeled and cut in half lengthwise

2 sprigs thyme

4 c. chicken stock

Preheat oven to 375 degrees. Cut squash in half lengthwise. Remove seeds. Peel, core, and cut apples into quarters. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. Set apples aside.

Place squash on a cookie sheet, cut side down. Lift squash and tuck half of garlic and 1 spring thyme into cavity of each half. Bake 15 minutes.

Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender, 15-20 minutes more.

When squash is just cool enough to handle, scrape meat from skin and place in a medium pot along with apples and cooked garlic; discard thyme sprigs. Mash with a potato masher, or, if a smoother texture is desired, pass through a rice or food mill.

A Note From The Little Lady: I used an immersion blender to get my soup to the desired consistency.

Foodbuzz: Godiva Coffee

2011-10-07T08:00:00.019-04:00

Foodbuzz: Godiva Coffee

As a member of Foodbuzz, I had the opportunity to test out Godiva's fall coffee flavors: Pumpkin Spice and Caramel Pecan Bark. I was very excited about this one. I love my morning coffee and I love all things fall (if you haven't gathered that already...), so this was RIGHT up my alley.

I drink my coffee black. For whatever reason, I drink my iced coffee with flavored creamer. I got into drinking my hot coffee with flavored creamer while pregnant, but then my tastebuds reverted back to pre-pregnancy once little Macey joined us outside the womb. Anyway, I'm getting away from intended goal. The coffee. The Godiva coffee.

The fall flavors were fabulous, but I especially enjoyed the Pumpkin Spice flavor. It had a smooth coffee flavor, but a strong pumpkin spice flavor, which I really enjoyed. Paired with pumpkin bread (or pumpkin pound cake or pumpkin cookies or pumpkin delight!!!) and a good friend, it was the perfect way to start my day.

This is a coffee flavor that I will hate to say goodbye to come winter, and will welcome again next fall. And in between? I guess I will just have to test out some of Godiva's other flavors!

Mmm-Mmm Better Brownies

2011-10-05T08:00:00.001-04:00

Mmm-Mmm Better Brownies

Serves about 8, generously.

I'm usually a sucker for box mixes when it comes to cakes and brownies. I just haven't been able to find a from-scratch recipe that I thought was better than the mix, but this brownie recipe is the closest I've come. These had the dense, fudgey taste of box-mix brownies, and topped with a good frosting? YUM.
Source: AllRecipes

1/2 c. vegetable oil

1 c. white sugar

1 t. vanilla extract

2 eggs

1/2 c. all-purpose flour

1/3 c. unsweetened cocoa powder

1/4 t. baking powder

1/4 t. salt

1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan, or if you're using a smaller, deeper pan similar to mine, your baking time will be increased, 45-50 minutes.

All Things AUTUMN

2011-10-03T08:00:00.055-04:00

All Things AUTUMN

October is here and if you're anything like me, you've had the typical autumn recipes on the brain for a while now. Here are some of my favorites from years past to help you get started in your kitchen!

Baking:

Pumpkin Pound Cake with Cinnamon Glaze
Apple Cinnamon Streusel Muffins
Caramel Dutch Apple Pie
Pumpkin Cookies
Pumpkin Delight
Apple Pie Gooey Bars
Pumpkin Bread with Cream Cheese Swirl

Soups:

Zuppa Toscana
Black Bean and Turkey Chili
Chicken Chili

Meals:

Apple Orchard Chicken Salad
Apple 'n Onion Chicken
Pumpkin Gnocchi
Maple Pretzel Chicken

Snacks:

Goblin Gorp
Caramel Apple Dip

And a must for October:

Roasted Pumpkin Seeds

Fall Football

2011-10-01T08:00:00.013-04:00

Fall Football

I love fall, and I love Saturdays. I love fall football Saturdays. I love fall football Saturday tailgates. And I love baking for fall football Saturday tailgates. You should too.

Choose your cookie recipe:

1. No-Fail Cut-Out Cookies

2. Butter Cookies

3. Julie's Cut-Out Cookies

Bake up a batch of school pride and head off to cheer on your team.

Chicken Enchilada Soup

2011-09-30T08:00:00.002-04:00

Chicken Enchilada Soup

Serves 8-10.

It's soup season, my friends. I made this on the stovetop and then transferred to the crock pot for continued simmering and for easy serving with guests. It was great!
Source: Homemade by Holman blog

3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred into bite-size pieces and set aside.

*** (see below for crock pot instructions) Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

***To cook in a crockpot, add all ingredients (including the chicken stock you used to cook the chicken, but besides the cooked chicken itself and cheese) to the crock pot and cook on low; the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Pressed Picnic Sandwich

2011-09-29T08:00:00.021-04:00

Pressed Picnic Sandwich

Fall is here and the weather is perfect for a picnic. So pack up your basket with some wine, snacks, and this sandwich and head to your favorite spot.
Slightly adapted from: Donal Skehan

1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach or baby greens
10 marinated artichoke hearts
A small handful of sundried tomatoes (I used roasted red peppers instead)
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.

Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.

Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.

Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

Cobb Salad Club Sandwich

2011-09-28T08:00:00.011-04:00

Club Salad Club Sandwich

Serves 4.

I love a good sandwich for dinner, and these hit the spot. The Mr. gave me a wonderful compliment without realizing it when he said that they tasted like something he'd get at a restaurant.
Source: Better Homes and Gardens Special Publication magazine: Best Comfort Food

4 hard-cooked eggs

3/4 c. bottled chunky blue cheese salad dressing (you could also use mayo here if you prefer the taste of BLT)

12 slices home-style whole grain white bread, toasted

12 slices bacon, crisp-cooked and well-drained

2 medium tomatoes, thinly sliced

1/2 medium red onion, thinly sliced

4 romaine lettuce leaves

In small bowl mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and pepper. Set aside.

Spread 8 of the toast slices with salad dressing. Arrange bacon on 4 of the slices; top with sliced tomato.

Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce. Place one egg-topped toast on top of each bacon-topped toast. Top with remaining dressing-spread toast slices, spread side down. Cut each sandwich in half using a sharp knife.

Turkey Meatloaf AND Meatballs

2011-09-26T08:00:00.037-04:00

Turkey Meatloaf AND Meatballs

Makes enough for 2 meals, each with 2-3 servings.

Here's a healthier twist on two classics. Nothing can compete with the taste of traditional ground beef for me, but these are nice for a change from the usual.
Source for meatloaf: Skinny Taste blog

Here's your base recipe:
1.3 lb 93% lean ground turkey
1 large egg
1/2 small onion, minced
1 T. olive oil

Additional ingredients you'll need for the meatloaf:
1/4 c. oatmeal
1/4 c. ketchup
1 t. Worcestershire sauce
1/2 t. marjoram
salt
additional ketchup, BBQ sauce, or shredded cheese for topping

Additional ingredients you'll need for the meatballs:
1/4 c. bread crumbs
1/4 c. Parmesan cheese
salt and pepper

Preheat the oven to 350°. In a medium bowl mix turkey, onion, egg and olive oil until well combined. Divide mixture in half and transfer one half to a second bowl.
To the meatloaf bowl, add oatmeal, ketchup, salt, Worcestershire, and marjoram. Divide into 2-3 equal loafs and place on an ungreased nonstick baking pan. Top with ketchup or barbeque sauce if desired. Bake uncovered for 40-50 minutes. Add a topping of shredded cheese for final 10 minutes, if desired.

You could also wrap individually in plastic wrap and freeze until ready to bake. Simply thaw in the fridge overnight and bake as directed.

To the meatballs bowl, add breadcrumbs, parmesan cheese, and salt and pepper. Bake for 15-20 minutes or freeze on a baking sheet before transferring to a freezer bag. Thaw overnight in fridge before baking.

Lightened Up French Toast

2011-09-23T08:00:00.023-04:00

Lightened Up French Toast

Serves 6.

Skinny Taste is one of my new favorite blogs to browse! Gina, the brains behind Skinny Taste, creates and modifies recipes to be Weight Watchers-friendly without losing their great taste. Take this French toast, for example -- it tastes awesome AND it's so much better for you than the traditional fat- and calorie-laden French toast casseroles.
Source: Skinny Taste blog

1 c. unpacked brown sugar
1/4 c. water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 c. egg substitute
1-1/2 c. 1% milk
1 1/2 t. vanilla extract
1 t. Meyers rum (optional)
1/4 t. salt
1 t. powdered sugar
1 t. cinnamon

In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.
Top with cinnamon and powdered sugar.

Sweet Potato Muffins

2011-09-22T08:00:00.010-04:00

Sweet Potato Muffins

Makes 2 dozen traditional-sized muffins, or 4 dozen mini muffins (shown above).

What a great little muffin. These surpassed my expectations and got rave reviews when I served them while hosting book club. They're dense, yet not rich. Sweet, yet not "sugary" tasting, and perfect for a cool autumn evening.
Source: Taste of Home: Simple & Delicious magazine, Oct/Nov 2010

Muffins:
2 c. self-rising flour
2 c. sugar
2 t. ground cinnamon
1 egg
2 c. cold mashed sweet potatoes (without added butter or milk)
1 c. canola oil

Glaze:
1 c. confectioners' sugar
2 T. + 1-1/2 t. milk
1-1/2 t. butter, melted
1 t. vanilla extract
1/2 t. ground cinnamon

Preheat oven to 375 degrees.

In a small bowl, combine the flour, sugar and cinnamon. In another bowl, whisk the egg, sweet potatoes and oil. Stir into dry ingredients until just moistened.

Fill greased muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine glaze ingredients; drizzle over warm muffins.

A Note From The Little Lady: I assumed that baking in a mini muffin tin would decrease the baking time, so I started at 12 minutes. After repeated checks, my minis needed close to the suggested 18 minutes of baking time. I'm not sure if this will affect the baking time for regular size muffins, so don't be alarmed if you need to bake longer. I'll also add that the density of these muffins caused them to "collapse" while cooling. I was disappointed at first, but found it to be a good way to let the glaze pool on top. Plus, you'll appreciate the density when you take that first, glorious bite.

The Kindness of Strangers

2011-09-21T08:00:00.000-04:00

The Kindness of Strangers by Katrina Kittle

Do you ever start reading a book and things seem eerily familiar? You think to yourself, "Have I read this before?" That's what happened to me with this book. I loved it the first time and must've forgotten the title, because I picked it up again after seeing the great reviews on Amazon. I didn't go through with reading it a second time, but I will say that it's a great read!

Publishers Weekly review from Amazon:

Master caterer Sarah Laden is barely holding her life together as a widow with two difficult sons—recalcitrant teen Nate and troubled fifth-grader Danny—when the unthinkable happens. Her best friend and neighbor, Courtney Kendrick, is arrested in a child sex abuse scandal. Courtney's husband has vanished; their 11-year-old son, Jordan, is in the hospital recovering from a suicide attempt; and across the street Nate is finding, in Jordan's backpack, evidence of unthinkable abuse. Kittle (Traveling Light; Two Truths and a Lie) crafts a disturbing but compelling story line, as Sarah, Nate and Jordan uncover and come to terms with the horror in alternating chapters. Sarah, for instance, is shocked to learn that she dropped off food for the Kendricks' sex parties; Jordan must decide whether or not he wants to continue a relationship with his mother—who insists she's innocent—if and when she gets acquitted. Kittle's research sits awkwardly in expository dialogue—"One in four girls and one in six boys are sexually abused before their eighteenth birthdays," intones the detective who will later become Sarah's love interest—but it doesn't slow the momentum. Though the movement is toward healing, there are bumpy roads ahead for everybody in this melodramatic but gripping read. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Chocolate, Peanut Butter, and Caramel Club Bars

2011-09-19T08:00:00.000-04:00

Chocolate, Peanut Butter, and Caramel Club Bars

Makes about 15 bars

Oh boy. These are good. Really good. And really rich. Cut them small, because you might only be handle a little bit. And if not? Well, if not, then you can also use the size to rationalize going back for a second. I fall into the second-helping category.
By the way, spend some time browsing the Picky Palate blog. Your mouth will water constantly. I plan to make a lot more recipes from here...
Source: Picky Palate blog

45 Club crackers
1 c. peanut butter chips, divided
1 c. packed light brown sugar
2 sticks unsalted butter
1-1/2 c. chocolate chips

Place 15 club crackers in the bottom of an 8×8 inch square baking pan that’s been lined with foil and sprayed with cooking spray. Sprinkle 1/2 Cup peanut butter chips on crackers.

Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms. Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel. Top with one final layer of crackers then spread with melted chocolate.

Prosciutto and Egg Panini

2011-09-16T08:00:00.005-04:00

Proscuitto and Egg Panini

Serves 4.

So mine is more of a grilled sandwich and less of a panini, but you get the idea. Any deliciously melty cheese will do. And if you've already got sliced bread in the house, don't hesitate to substitute that for the soft rolls. That's what I did!
Source: Real Simple

8 large eggs

kosher salt and black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise

8 ounces prosciutto, thinly sliced

8 ounces Swiss cheese, thinly sliced

In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.

Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.

Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan. Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes. Repeat with the remaining sandwiches.

How High the Moon

2011-09-14T08:00:00.011-04:00

How High the Moon by Sandra Kring

I find most of my books by looking under the customers-who-bought-this-also-bought-this section of Amazon. Found this one there. And it had 5 star reviews. But upon reading it, was kinda disappointed. It reads like a young-adult lit book. But TOO young adult. Too slow. Too boring. Not enough drama. The reviews speak otherwise though, so maybe you should decide yourself.

Publishers Weekly review from Amazon:

The summer of 1955 is a tough one for 10-year-old ragamuffin Isabella, nicknamed Teaspoon, who's been enlisted into a Big Sister–style program that's supposed to teach her civilized behavior. Five years earlier, Teaspoon's mother took off for Hollywood, leaving her boyfriend, Teddy, and her daughter to take care of each other; now a full-fledged tomboy, Teaspoon is paired in the program with popular 18-year-old Brenda Bloom, whose mother owns the movie theater in their suburban Milwaukee town. Sketched with nostalgic sweetness, this hard-luck coming-of-age story sees Teaspoon discovering her talent for singing while getting caught up in plans for the theater's gala re-opening, her mother's promised return, Teddy's budding relationship with Sunday school teacher Miss Tuckle, and Brenda's romantic dilemmas. Kring (The Book of Bright Ideas) gives her young, put-upon protagonist an authentically weary voice, but telegraphs her plot revelations, provoking little emotion beyond the mildly touching. Though the chatterbox heroine makes an engaging narrator, readers may be reminded more of Dennis the Menace than Anne of Green Gables.

Coconut Chocolate Chip Blondies

2011-09-12T08:00:00.011-04:00

Coconut Chocolate Chip Blondies

Makes 16 2"-square bars.

Mmm... amazing! The original recipe recommends a baking time of 25-30 minutes, but after 28 minutes, mine were still very underdone, so I've upped the time to 30-35. If you have a hot oven, check earlier. And my "chocolate drizzle" kind of turned into a spread. Se la vie.
Source: Brown Eyed Baker

Bars:
1 c. all-purpose flour
1/8 t. salt
4 oz. unsalted butter, melted and cooled to room temperature
1 c. light brown sugar
1 large egg
1½ t. vanilla extract
1 c. sweetened flaked coconut
1 c. chocolate chips or chunks

Topping:
1 c. chocolate chips
1 t. butter

Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.

Combine the flour and salt; set aside. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips. Scrape the batter into the prepared pan and smooth even with a rubber spatula.

Bake for 30-35 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.

Eggs With Tortilla Chips, Salsa, and Cheese

2011-09-09T08:00:00.000-04:00

Eggs With Tortilla Chips, Salsa, and Cheese

Serves 4-6

Yum! What a tasty twist on your standard scrambled egg breakfast.
Source: Real Simple

1 1/2 T. unsalted butter
10 eggs
2 T. milk or water
1 t. kosher salt
1/4 t. freshly ground black pepper
1 c. shredded Monterey jack cheese
3/4 c. salsa (drained)
1 c. crushed tortilla chips

Heat butter in a large nonstick skillet over medium heat.

Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.

Vodka Pasta

2011-09-08T08:00:00.002-04:00

Vodka Pasta

Serves 4.

(This was supposed to post on Labor Day Monday, but I dropped the ball somehow and cancelled the posting without realizing it. So here's for your Thursday enjoyment...)

TRUE STORY: I scheduled this post weeks ago (I schedule my posts a week or two out so I don't need to worry about blogging every day. This surprises some people. And I think it squashes a vision for others, who think they've reading about my "last night's dinner," when in actuality it's usually a few days/weeks old.), and just a few days ago realized that it would be posting on LABOR day. Read on...

I was flipping cookbooks the other day, looking for inspiration on what to make next, when one of them opened up to this Vodka Pasta recipe, bookmarked by the cover flap. And that's when I realized that I had made this for The Mr. and I the night before I went into labor, and never got around to blogging it. I guess I was just a little too busy having a baby, spending a few nights in the hospital, and bringing home a little bundle with no other intention than to snuggle her 24/7. But alas, here it is. And for all you who believe in Old Wives' Tales, maybe you'll make this next time you're hoping to kick start active labor.
Source: Rachael Ray

1 T. extra-virgin olive oil, once around the pan in a slow stream

1 T. butter

2 cloves garlic, minced

2 shallots, minced

1 c vodka

1 c. chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 oz. pasta, such as penne rigate

1/2 c. heavy cream

20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock 1/3 cup at a time (you may not need all of it), tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

A Note From The Little Lady: I think 1 cup of chicken stock is too much, as it seemed to make my sauce a little too runny. See what you think for yourself, but consider adding the chicken stock in parts, as I suggested above, and stop when it seems right.

The Last Child

2011-09-07T08:00:00.013-04:00

The Last Child by John Hart

Looking for a mystery? This book gets great reviews and will definitely raise the hair on the back of your neck. In fact, some parts will a little TOO spooky for me.

Publishers Weekly review from Amazon:

A year after 12-year-old Alyssa Merrimon disappeared on her way home from the library in an unnamed rural North Carolina town, her twin brother, Johnny, continues to search the town, street by street, even visiting the homes of known sex offenders, in this chilling novel from Edgar-winner Hart (Down River). Det. Clyde Hunt, the lead cop on Alyssa's case, keeps a watchful eye on Johnny and his mother, who has deteriorated since Alyssa's abduction and her husband's departure soon afterward. When a second girl is snatched, Johnny is even more determined to find his sister, convinced that the perpetrator is the same person who took Alyssa. But what he unearths is more sinister than anyone imagined, sending shock waves through the community and putting Johnny's own life in danger. Despite a tendency to dip into melodrama, Hart spins an impressively layered tale of broken families and secrets that can kill. 175,000 first printing; author tour. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Key Lime Coconut Squares

2011-09-02T08:00:00.004-04:00

Key Lime Coconut Squares

Serves 2.

Labor Day weekend is upon us. And that means that summer is just about over. I must admit: As much as I hate to see summer go, I love knowing that we have embarked on my favorite month of the year. And crisp fall days are in our future. Beautiful leaves, football games, hot cider, and pumpkin.
But I'm getting ahead of myself.
The reason for posting these Key Lime Coconut Squares is to urge you to make the most of these last days of summer: sunshine, warmth, barbeques, and cool drinks. And what says summer better than key limes AND coconut???
Source: Small Batch Baking cookbook

For the crust:
Unsalted butter, at room temperature, for greasing the loaf pan
1/4 all-purpose flour
3 T. confectioners' sugar
1 t. grated lemon zest
2 T. sweetened flaked coconut
Pinch of salt
2 T. unsalted butter, chilled and diced

For the filling:
1 large egg
1/3 c. sugar
1 T. all-purpose flour
1 T. fresh key lime juice
1 t. grated lemon zest
Pinch of salt
About 1 T. confectioners' sugar

Pan required:
1 petite loaf pan (2 c. capacity, about 5"x3")

Place the rack in the center of the oven and preheat to 350 degrees. Grease and butter the mini loaf pan.

Make the crust: Place the flour, confectioners' sugar, lemon zest, coconut, and salt in a medium-size mixing bowl. Add the butter pieces and cut them in with a pastry blender or fork until the mixture is crumbly. Press the mixture in an even layer into the bottom of the prepared loaf pan. Bake until the crust is beginning to brown, about 15 minutes. Remove the pan from the oven and set it aside. (Keep the oven on.)

Make the filling: Place the egg, sugar, flour, key lime juice, lemon zest, and salt in a small bowl and whisk to blend well. Pour the filling over the warm crust. Bake until the filling is set, about 20 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, about 1-1/2 hours.

Cut into 2 pieces and dust with confectioners' sugar.

Not Afraid of Life: My Journey So Far

2011-08-31T08:00:00.014-04:00

Not Afraid of Life: My Journey So Far by Bristol Palin

I picked this up our of sheer curiosity. I had heard it discussed on various morning shows and was intrigued by the commentary that Bristol pretty much bashes Levi Johnston, her "baby daddy" if you will, and was wondering what she really had to write about. She does, indeed, have words to say about Levi (and about McCain's daughter, Meghan, as well...), but save yourself the time and pass on this one. Unless you're curious like I was. I read it quickly.

Book description from Amazon:

In this personal memoir, Bristol Palin opens up for the first time ever, taking readers behind the scenes in her life, from growing up in Alaska to coming of age amid the media and political frenzy surrounding her mother’s political rise; from becoming a single mother while still a teenager to coping as her relationship with the baby’s father crumbled publicly. Through all of these ups and downs, Bristol learned how to face her challenges head-on with courage and grace.
In Not Afraid of Life, Bristol speaks candidly of her aspirations and of the deep religious faith that gives her strength and inspiration. Plainspoken and disarmingly down-to-earth, Bristol offers new insight and understanding of who she is and what she values most.

The Clean Plate Club Cookbook

2011-08-29T08:00:00.030-04:00

image from www.landofnod.com

The Clean Plate Club Cookbook

Just days after returning home from the hospital with our new baby, I received a fun email. A recipe I had submitted to The Land of Nod was chosen to be included in their cookbook, The Clean Plate Club. Not only would I be receiving a copy of the cookbook, but they were also going to throw in a $50 gift card. And with a little one in the house now, I don't think I'll have any problems finding something to spend it on. Well, the cute little book arrived, with laminated pages and all to protect it from sticky kid fingers helping out in the kitchen. The recipes are kid-friendly both in terms of taste and preparation. The recipe I submitted was my Nacho Chicken. And trust me, anyone can make this. I might start having Macey whip it up now that she's a month old.

I kid.

But, in all seriousness, it's easy to make and very kid-friendly.

If you're interested in getting a copy of the cookbook, it's available here on Land of Nod's website.

XXL M&M Chocolate Chip Cookies

2011-08-26T08:00:00.000-04:00

XXL M&M Chocolate Chip Cookies

Makes 2 dozen.

How fun are these? Thick, chewy, and delicious too. I don't have a muffin top pan, so I couldn't make them exactly like the Picky Palate does, but they still turned out great, if I do say so myself!
Source: Picky Palate blog

2 sticks softened butter

3/4 c. sugar

1 c. packed light brown sugar

2 extra large eggs

2 T. pure vanilla

3-3/4 c. all purpose flour

1-1/2 t. baking soda

3/4 t. salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)

Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. Do not mix in M&M’s!!

Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your M&M’s onto pressed cookies. This way they won’t break apart!! Bake for 12-15 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack. Grab a tall glass of milk and EAT until your hearts content

Beer-Braised Turkey Tacos

2011-08-25T08:00:00.000-04:00

Beer-Braised Turkey Tacos

Makes 12 tacos.

Not your average tacos! These have a distinct flavor, perfect for the refined palate. Not feeling very refined? Omit the cinnamon, as we felt that's what made these tacos taste "gourmet."
Source: Food and Wine magazine

2 T. extra-virgin olive oil
(2) 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
Salt and freshly ground pepper
4 large garlic cloves, thinly sliced
1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
1 large oregano sprig
1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
1 medium tomato, coarsely chopped
1 ancho chile—stemmed, seeded and coarsely chopped or torn
One 2" cinnamon stick
One bottle Mexican dark beer, such as Modelo Negro
1 c. water
12 tortillas
2 T. toasted sesame seeds and cilantro sprigs, for serving, if desired
Additional taco toppings: shredded lettuce, cheese, etc.

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.

Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.

Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.

Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds and cilantro sprigs and serve.

Taco Dip

2011-08-24T08:00:00.013-04:00

Taco Dip

Serves 4-6.

I can't believe I've never posted this on my blog before, given how frequently it's made in my house and among my circle of friends. Not that it's anything fancy or new-and-improved, and most of you have probably had it and/or made it. But it's a party classic and, simple may it be, people devour it. Make a double batch for your new party. Heck, make TWO double batches. It'll get eaten.
Source: not sure where I found it first, but it's Sarah that's best known for making it :)

1 (8-oz.) block cream cheese, softened
1 can no-bean chili
Shredded cheddar cheese

Preheat oven to 350 degrees.
Spread cream cheese in the bottom of a pie plate or other baking dish. Top with chili and then with shredded cheddar cheese.
Bake for 20-25 minutes, until cheese is melted and bubbly and dip is heated through.

My three brothers and The Mr. showing their approval of Taco Dip. (This photo is from the summer of 2007 -- boy does time fly!)

Tequila-Thyme Lemonade

2011-08-23T08:00:00.000-04:00

Tequila-Thyme Lemonade

Makes 1 drink.

It's tequila thyme! Here's a fancy cocktail that looks beautiful and will perfectly complement your Mexican fiesta.
Source: Martha Stewart Living magazine

3 thyme sprigs
1 t. superfine sugar
2 lemon wedges
3 oz. silver tequila
1 oz. cold water
ice

Muddle thyme sprigs with sugar and lemon wedges in a glass. Add tequila, water, and ice. Stir.

Mexican Fiesta

2011-08-22T08:00:00.079-04:00

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet! Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week. Old recipes linked in this post.

First, set the scene:

Mix up some drinks. Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

The Quilt: Completed! (almost)

2011-08-19T08:00:00.019-04:00

The Quilt: Completed! (almost)

In 2007 (2007!!!), I had the grand idea of making a quilt. The idea got grander when I decided that I was going to make the whole thing by hand. No sewing machine! BUT, the grandest part of this idea was when I started cutting the squares and made them tiny.

I hope you caught my sarcasm.

I posted about the beginnings of the quilt in 2009 in case you want a little more history.

Anyway, here we are 4 years later and it's completed! Almost. The thing that makes something a quilt is that it is actually quilted. Mine is together, has a back, and batting in between. But it's not quilted. But I can throw it on a bed and actually use it. I can wrap myself up in it on the couch. I can lay my brand new sweet baby on it to play.

And I feel proud that I did it by hand. And my late grandmother, Mimo, is proud.

Oh, and it's HUGE. Queen size!

I'll Walk Alone

2011-08-17T08:00:00.004-04:00

I'll Walk Alone by Mary Higgins Clark

Super quick read! Don't you love books that have ultra-short chapters?? This is one of them. It looks like a lengthy book, but you'll find yourself getting through it pretty quickly. It's fast AND enjoyable.

Product Description from Amazon:

THE QUEEN OF SUSPENSE IS BACK! Mary Higgins Clark’s new novel—the thirtieth and most spine-chilling of her long career as America’s most beloved author of suspense fiction— is about the newest and most up-to-date of crimes: identity theft.

Who has not read about—or experienced—with a sinking feeling the fear that someone else out there may be using your credit cards, accessing your bank account, even stealing your identity.

In I ll Walk Alone, Alexandra “Zan” Moreland, a gifted, beautiful interior designer on the threshold of a successful Manhattan career, is terrified to discover that somebody is not only using her credit cards and manipulating her financial accounts to bankrupt her and destroy her reputation, but may also be impersonating her in a scheme that may involve the much more brutal crimes of kidnapping and murder. Zan is already haunted by the disappearance of her own son, Matthew, kidnapped in broad daylight two years ago in Central Park—a tragedy that has left her torn between hope and despair.

Now, on what would be Matthew’s fifth birthday, photos surface that seem to show Zan kidnapping her own child, followed by a chain of events that suggests somebody—but who? Zan asks herself desperately, and why?—has stolen her identity.

Hounded by the press, under investigation by the police, attacked by both her angry ex-husband and a vindictive business rival, Zan, wracked by fear and pain and sustained only by her belief, which nobody else shares, that Matthew is still alive, sets out to discover who is behind this cruel hoax.

What she does not realize is that with every step she takes toward the truth, she is putting herself— and those she loves most—in mortal danger from the person who has ingeniously plotted out her destruction.

Even Zan’s supporters, who include Alvirah Meehan, the lottery winner and amateur detective, and Father Aiden O’Brien, who thinks that Zan may have confessed to him a secret he cannot reveal, believe she may have kidnapped little Matthew. Zan herself begins to doubt her own sanity, until, in the kind of fast-paced explosive ending that is Mary Higgins Clark’s trademark, the pieces of the puzzle fall into place with an unexpected and shocking revelation.

Deeply satisfying, I’ll Walk Alone is Mary Higgins Clark at the top of her form.

Mrs. Field's Chocolate Chip Cookies

2011-08-15T08:00:00.016-04:00

Mrs. Field's Chocolate Chip Cookies

Makes 3 to 3-1/2 dozen.

This is a delicious chocolate chip cookie recipe. YUM. YUM. TRIPLE YUM.
Source: Diana Lee in A Taste of Bay cookbook

1 c. (2 sticks) softened butter
1/2 c. granulated sugar
1-1/2 c. packed brown sugar
2 eggs
2-1/2 t. vanilla extract
2-1/2 c. all-purpose flour
3/4 t. salt
1 t. baking powder
1 t. baking soda
1-1/2 bags (12 oz. each) semisweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, cream the butter, sugars, eggs, and vanilla. Sift together the flours, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in chocolate chips. Place rounded tablespoons of dough on a cookie sheet and bake for 9 minutes or until edges are light brown. Do not overbake.

Nestle Chocolate Chip Cookie Bars

2011-08-12T08:00:00.000-04:00

Nestle Chocolate Chip Cookie Bars

Serves about 24.

There's no replacement for classic chocolate chip cookies, but the chocolate chip cookie bar is amazing in its own way. Plus, it's easier and faster than baking dozens of cookies and will still please a crowd. Don't overbake for that perfect, slightly-undercooked gooey center.
Source: cookie recipe from Nestle chocolate chip bag, baking time adapted for 13x9 pan

2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
12-oz. pkg. semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a medium bowl, combine all-purpose flour, baking soda, and salt. Set aside.

In a mixing bowl, cream butter and sugars. Add vanilla. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Spread cookie dough into a greased 13x9 baking pan.

Bake for 20-25 minutes until top is golden brown. Cool on a wire rack. Cut into bars.

The Big Love

2011-08-10T08:00:00.005-04:00

The Big Love by Sarah Dunn

This was a quick, easy, brainless read. Along the lines of Sex and the City, it traces Alison's love trials. It wasn't a bad read, but it wasn't really rave-worthy either. Regardless, you won't waste much time getting through it, so pick it up if it sounds like something you might enjoy.

Publishers Weekly review from Amazon:

The annals of love have recorded many a humiliating breakup over the years, but Alison Hopkins gets hit with a humdinger in this surprising, touching and hilariously deadpan debut novel. When she sends her live-in boyfriend Tom to the supermarket right before a dinner party, she figures the worst that can happen is that he'll get the wrong mustard. Instead he calls from a pay phone to tell her he's not coming back at all, because he's fallen in love with his college sweetheart, Kate Pearce—with whom he's been sleeping for five months. If Alison were a Sex and the City siren, she'd distract herself with martinis, Manolos and misappropriated men, but she's a broke columnist for the floundering weekly The Philadelphia Times. Plus, though now lapsed, she was raised evangelist Christian. So it's a new pair of hiking boots, pie-contest judging and furtive dalliances with a coworker for reluctant good-girl Alison as she tries to gauge the ins and outs of the single world that non-fundamentalists mastered in their early 20s. Alison's struggles to fit into the mainstream world are fresh and full of wisdom, and Dunn's humor is marvelously dry: "Bonnie had a sudden flash of what he might come up with on his own…so she drew a picture on a cocktail napkin of a wide band of channel-set diamonds, and she wrote down the words 'platinum' and 'size six' and 'BIG' and 'SOON.' " This is a delightful exploration of the empowerment that comes from escaping a Big Love turned Bad Love.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Mookies

2011-08-08T08:00:00.023-04:00

Mookies

Makes about 3 dozen "regular-size" cookies or 16 giant cookies.

A twist on the traditional oatmeal raisin cookie and perfect for a coconut lover like me! These cookies are soft and chewy.
Source: Ace Cooks, Bakers, and Miracle Makers cookbook

1 c. (1/2 lb.) butter or margarine, at room temperature
1-1/2 c. firmly packed brown sugar
2 large eggs
1 t. vanilla
3 c. regular rolled oats
1 c. all-purpose flour
1 t. salt
1/2 t. baking powder
1 c. chopped walnuts, optional
1/2 c. sweetened, shredded dried coconut
1/2 c. raisins

Preheat oven to 350 degrees.

Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut, and raisins. Spoon cookie dough onto baking sheets -- rounded tablespoons for "regular-size" cookies or 1/2 cup scoops for "giant" cookies.

Bake for 10-11 minutes for "regular-size" and 20 minutes for "giant" cookies, or until edges are golden brown. Cool cookies on a wire rack. Serve or store airtight.

Take 5: Easy Breakfasts, Part 2

2011-08-05T08:00:00.007-04:00

1. Homemade Granola Bars - Freezer-Style

Make this granola bar recipe. Cut into bars. Wrap each bar in plastic wrap and place in freezer. Thaw overnight and eat on the run!

2. Avocado Toasts

A good friend of mine introduced me to these simple, amazingly delicious toasts. Spread half of an avocado on one slice of crusty bread that has been toasted briefly under the broiler, in the toaster oven, or in the toaster (you can also use two smaller toasts like shown above). Top with a drizzle of extra virgin olive oil, a drizzle of freshly-squeezed lemon juice, crushed red pepper flakes, and a good-quality sea salt. And then, enjoy.

3. Cottage Cheese "Doubles"

You could buy Breakstone's version for a buck a piece, or you could make your own with a tub of cottage cheese and some fruit preserves. Make them up early in the week and enjoy over the course of the next week or two weeks... or even longer depending on the expiration date.

4. Classic Sunny-Side-Up Egg with English Muffin

Heat a small skillet over medium heat. When a drop of water sizzles on the pan, spray with nonstick spray and crack egg onto pan. One way to cook the yolk slightly without flipping, if desired, is to cover the skillet with a flat lid while cooking. Season with salt and pepper, or your favorite seasoning (I find traditional steak seasoning tastes great), and serve with a toasted and buttered English muffin.

5. Greek Yogurt Parfait

Scoop 1 cup of plain Greek yogurt into a bowl. Top with your favorite fruit preserves (I like raspberry) and sprinkle with granola.

Prayers and Lies

2011-08-03T08:00:00.006-04:00

Prayers and Lies by Sherri Wood Emmons

One of the better books I've read. You're drawn into the lives of Bethany and Reana Mae and you'll want to keep reading to learn more.

Product description from Amazon:

When seven-year-old Bethany meets her six-year-old cousin Reana Mae, it's the beginning of a kinship of misfits that saves both from a bone-deep loneliness. Every summer, Bethany and her family leave Indianapolis for West Virginia's Coal River Valley. For Bethany's mother, the trips are a reminder of the coalmines and grinding poverty of her childhood, of a place she'd hoped to escape. But her loving relatives, and Bethany's friendship with Reana Mae, keep them coming back.
But as Bethany grows older, she realizes that life in this small, close-knit community is not as simple as she once thought. . .that the riverside cabins that hold so much of her family's history also teem with scandalous whispers. . .and that those closest to her harbor unimaginable secrets. Amid the dense woods and quiet beauty of the valley, these secrets are coming to light at last, with a force devastating enough to shatter lives, faith, and the bond that Bethany once thought would last forever.
Spanning four decades, Sherri Wood Emmons' debut is a haunting, captivating novel about the unexpected, sometimes shocking events that thrust us into adulthood--and the connections that keep us tethered, always, to our pasts.

Our new addition!

2011-08-01T08:00:00.024-04:00

We've had some recent changes in our household -- we welcomed a baby into the world!

Macey Miriam Szlag was born on Wednesday, July 20, 2011 at 1:55am. She weighed 7 pounds, 13 ounces, and was 19 inches long.

She has been an absolute joy and we feel so blessed to have her here happy and healthy.

I'm hoping to stay on top of things, but if the blog starts to lag a bit, you'll know why!

A Favorite: Meatloaf

2011-07-29T08:00:00.028-04:00

A Favorite: Meatloaf

Serves 4-6.

I blogged about this two years ago. I've gotten a lot of great feedback on the recipe and it remains one of my personal favorites. Just reminding you that it's out there. If you haven't tried it yet, you probably should. Plus, since it freezes so well, it a great recipe to double and freeze a few (still raw) for your later enjoyment.

2 lbs. ground beef
1 c. shredded cheddar
1 packet onion soup mix
1/2 onion, chopped
2 eggs
3/4 c. water
1/3 c. ketchup
3/4 c. bread crumbs
2-4 slices of bacon, optional

Preheat oven to 350 degrees.

Add all ingredients, except bacon, into a bowl and mix until evenly distributed.
Form into 4-6 mini meatloaves.

Criss cross one slice of bacon, halved, over the top of each meatloaf.

Place in baking pan and bake, uncovered, for 1 hour.

Baby and Other Stories

2011-07-27T08:00:00.000-04:00

Baby and Other Stories by Paula Bomer

I picked this book up, sans research, after enjoying the short stories in I Was Told There'd Be Cake. And, as I was nearing my 7/14/11 due date at the time, I thought, "Stories about babies?? How perfect!" Perfect wouldn't necessarily be the word I'd choose now that I've read the book. The stories were less than uplifting. This might've been a better read for 6 months down the road, when motherhood was really starting to take an exhausting toll on me. But even then, it's kind of depressing. Guess I should've read the review below before diving in. The last sentence says it all. :) All that said, I read the book awfully fast, so there's obviously some pull in it that makes it a good read.

Publishers Weekly review from Amazon:

Starred Review. In 10 raw and angry stories, Bomer flays the idea of happy little families, giving readers an assortment of emasculated and discarded husbands; brooding, unfulfilled wives; and the poor children--destined for therapy--unlucky enough to bind them. Bomer's characters, Brooklynites for the most part, having been coddled by adoring mothers, raised in upper-middle-class homes, and propelled from Ivy League colleges, now shrink from "the cold reality of the indifference of the universe." For Lara in the title story, having a baby turned into bitter disappointment once she realizes that winning the "ultimate contest" really entails a life of drudgery. Bomer's characters spew many ungracious thoughts, but these are forthright, hilarious, and honest, as with Edie, the snarly mother of two grown sons, who so evidently favors her golden Thomas over the needy Michael, "who was uncoordinated, who needed glasses, who clung to her as a boy too big to be clinging to his mother," that she exults in his unhappiness as a newly married man and father. This lacerating take on marriage and motherhood is not one to share with the Mommy and Me group. (Dec.) (c)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Spinach and Strawberry Salad

2011-07-25T08:00:00.005-04:00

Spinach and Strawberry Salad

Serves 8-10.

A simple, yet delicious, summer salad. The dressing is so refreshing, and sugary sweet!
Slightly adapted from: Paula Deen Celebrates cookbook

One (10- to 12-oz.) package baby spinach, washed and dried
1/4 c. sliced almonds, toasted
1 pint strawberries, hulled and quartered

Dressing:
1 T. fresh lemon juice
2 T. white wine vinegar
1/3 c. sugar
1 T. vegetable oil

In a large salad bowl, toss together the spinach, almonds, and strawberries. In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

Garlic Mashed Potatoes

2011-07-22T08:00:00.000-04:00

Garlic Mashed Potatoes

Serves 2, with leftovers.

Garlic mashed potatoes are a classic side dish. And these are scrumptious!
Source: Paula Deen Celebrates cookbook

3 medium baking potatoes, peeled and coarsely chopped
1 t. salt
4 T. (1/2 stick) butter, at room temperature
1/4 c. sour cream, at room temperature
1 t. finely minced garlic
Whole milk, start with 1 T., at room temperature or warmed
Salt and pepper.

In a medium saucepan, cook the potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream, and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste, and add salt and pepper if needed.

I Was Told There'd Be Cake

2011-07-20T08:00:00.014-04:00

I Was Told There'd Be Cake by Sloane Crosley

What a fun little book. I don't get into short story books often, but I really enjoyed this one. Funny stories.

Publishers Weekly review from Amazon:

Starred Review. This debut essay collection is full of sardonic wit and charm, and Crosley effortlessly transforms what could have been stereotypical tales of mid-20s life into a breezy series of vignettes with uproariously unpredictable outcomes. From the opening The Pony Problem to the hilarious Bring-Your-Machete-to-Work Day (which will ring true for any child of the early 1990s who played the first Oregon Trail computer game), Crosley is equal parts self-deprecating and endearing as she recounts her secret obsession with plastic ponies and the joys of exacting revenge via a pixilated wagon ride. In less capable hands, the subjects tackled—from unpleasant weddings of long-forgotten friends to horrendous first jobs—could have been a litany of complaints from yet another rich girl from the suburbs. But Crosley, who grew up in Westchester and currently lives in Manhattan, makes the experiences her own with a plethora of amusing twists: a volunteer job at the American Museum of Natural History leads to a moral quandary, and a simple Upper West Side move becomes anything but. Fans of Sarah Vowell's razor-sharp tongue will love this original new voice. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Pasta with Sun-Dried Tomatoes

2011-07-18T08:00:00.038-04:00

Pasta with Sun-Dried Tomatoes

Serves 2.

A delicious pasta dish that would be great for when entertaining a vegetarian-friendly crowd. The Mr. raved about this! The original recipe is slightly different in that there are not fresh tomatoes in the pureed sauce and it's served at room temperature. I liked thickening the sauce with a fresh tomato and serving it hot, but I think either would be delicious. Definitely give this a try!
Adapted from: Ina Garten

3/4 box fusilli pasta
2 vine-ripened tomatoes, chopped
8 sun-dried tomatoes in oil, drained and chopped
3 T. olive oil
1 T. red wine vinegar
1 garlic clove, diced
Salt and pepper
1/2 lb. fresh mozzarella, chopped
1/4 c. freshly grated Parmesan
Fresh basil, julienned

Cook pasta according to package directions.

Meanwhile, make sauce by adding the following to a food processor: half the chopped fresh tomatoes, half the sun-dried tomatoes, olive oil, vinegar, garlic, and salt and pepper. Process until smooth. Transfer sauce to a small saucepan and add remaining fresh tomatoes, sun-dried tomatoes, and mozzarella to the pot.

When pasta is cooked, drained and add to the saucepan. Serve topped with Parmesan and fresh basil.

Raspberry Coconut Bars

2011-07-15T08:00:00.013-04:00

Raspberry Coconut Bars

Makes about 16.

Fruity and sweet, and I love just about anything with coconut.
Slightly adapted from: Quick Cooking magazine

1-2/3 c. graham cracker crumbs
1/2 c. butter, melted
2-2/3 c. flaked coconut
1 can (14-oz.) sweetened condensed milk
1 c. raspberry preserves
1/3 c. chopped walnuts, toasted
1/2 c. semisweet chocolate chips
Heavy whipping cream

Preheat oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and butter. Press into a 8x8 baking dish. Sprinkle with coconut; drizzle with milk. Bake for 20 minutes or until lightly browned. Cool completely on a wire rack.

Spread preserves over the crust. Sprinkle with walnuts. In a microwave-safe bowl, melt chocolate chips. Stir until smooth, adding heavy whipping cream if necessary. Drizzle over walnuts. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Take 5: Easy Weeknight Meals, Part 2

2011-07-13T08:00:00.000-04:00

Looking for Easy Weeknight Meals, Part 1? Click here.

1. Morningstar Grillers Original

I eat A LOT of these. They are quick and easy to make and have a lot of protein for a veggie burger. I like them enough to eat them plain on a bun, but also like taking the time to cut up some fresh veggies to make it a complete sandwich. They are also good with cheese and even The Mr. likes to have them from time to time.

2. Chicken Pad Thai

Every once in a while, you need a dinner-from-a-box. It's homemade, but not really. It's easy to follow the directions, and you only need to add a few extra ingredients.

Here's what the box looks like:

Follow the directions and you'll be good to go!

3. Oven Ham and Cheese Sandwiches

This is another staple from my childhood. And don't stray from the Kraft Single! For whatever reason, it's the Kraft Singles that make these sandwiches. Sure, a fancier, nicer, unprocessed slice of cheese SOUNDS better, but the Kraft Singles melt ever so perfectly and keep these sandwiches the way they should be. Simply build a ham and cheese sandwich on bun, wrap in foil, and place in the oven. No need to preheat! Pop them in, set the oven to 350 degrees, and after 30 minutes, your sandwiches will be ready to eat.

4. Cheese Quesadillas

Butter one side of a large tortilla. Lay it in a large skillet, butter side down, and place over medium heat. Immediately cover surface of tortilla with shredded Mexican-blend cheese. Butter one side of a second tortilla and lay on top of cheese, butter side up. When bottom tortilla has begun to brown and cheese has begun to melt, flip quesadilla to evenly brown the other side. If tortilla is browning too fast and cheese is not melting at the same speed, lower heat.

When cheese is fully melted and tortillas are golden brown, remove from heat, cut into wedges, and serve with taco sauce for dipping.

5. Doctored Up Pasta

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped onions and 2 teaspoons minced garlic; cook until fragrant and onions are tender. Add 1 jar of your favorite pasta sauce. Let simmer.

Meanwhile, cook pasta according to directions on the box.

Top cooked pasta with sauce and freshly shredded mozzarella cheese; serve with a thick slice of buttery toasted Italian bread.

Prosciutto and Cheddar Sandwiches

2011-07-11T08:00:00.011-04:00

Prosciutto and Cheddar Sandwiches

Makes 8 sandwiches.

Don't these sandwiches make you want to pack up a picnic and head to the park? They are as simple as ham and cheese, but fancier... and more rustic. And very delicious. If you're not a huge mustard fan, they are equally delicious without it.
Source: Martha Stewart Living magazine

16 thin slices rustic bread (toasted if desired)
3 T. unsalted butter, room temperature
8 oz. extra-sharp cheddar cheese, thinly sliced
8 oz. thinly sliced prosciutto
3 T. grainy mustard

Spread 8 slices of bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.

Rhubarb Cherry Pie

2011-07-08T08:00:00.024-04:00

Rhubarb Cherry Pie

Serves 8.

Requested by my father-in-law, this was my first attempt at rhubarb. He was pleased with the results so I'd say it was a success. As you'll notice on the AllRecipes website, it got rave reviews there too.
Crust source: Mimo
Filling slightly adapted from: AllRecipes

Filling:
3 c. chopped rhubarb
1 (21-oz.) can cherry pie filling
1 c. sugar
3 t. quick-cooking tapioca

Pie Crust:
1-1/2 sticks butter
1-1/2 c. flour
3 T. sugar

Make pie crust by melting butter in a saucepan over medium-low heat. Add sugar and stir until sugar dissolves. Remove from heat and stir in flour. Stir until completely combined. Transfer pie crust dough to pie dish and press into bottom and up sides. Set aside.

Preheat oven to 400 degrees.

Combine pie filling, rhubarb, sugar, and tapioca in a bowl. Let sit for 15 minutes. Pour filling into unbaked pie shell. Bake for 40-45 minutes.

A Note From The Little Lady: Keep an eye on your pie while it's baking. If the crust browns early, cover it loosely with foil for the remainder of the baking time to avoid burning.

The Other Side of the Bridge

2011-07-06T08:00:00.023-04:00

The Other Side of the Bridge by Mary Lawson

I picked this book up and was confused after reading the description as to whether or not it was a sequel to Lawson's first book, Crow Lake. After further research, I found that it's not, but those who liked The Other Side of the Bridge seemed to also rave about Crow Lake. I found the book fairly slow, and wouldn't rave about it, but it gets great ratings on Amazon, so maybe you'll like it.

Publishers Weekly review from Amazon:

In this follow-up to her acclaimed Crow Lake, Lawson again explores the moral quandaries of life in the Canadian North. At the story's poles are Arthur Dunn, a stolid, salt-of-the-earth farmer, and his brother, Jake, a handsome, smooth-talking snake in the grass, whose lifelong mutual resentments and betrayals culminate in a battle over the beautiful Laura, with Arthur, it seems, the unlikely winner. Observing, and eventually intervening in their saga, is Ian, a teenager who goes to work on Arthur's farm to get close to Laura, seeing in her the antithesis of the mother who abandoned his father and him. It's a standard romantic dilemma—who to choose: the goodhearted but dull provider or the seductive but unreliable rogue?—but it gains depth by being set in Lawson's epic narrative of the Northern Ontario town of Struan as it weathers Depression, war and the coming of television. It's a world of pristine landscapes and brutal winters, where beauty and harshness are inextricably intertwined, as when Ian brings home a puppy that gambols adorably about—and then playfully kills Ian's even cuter pet bunny. Lawson's evocative writing untangles her characters' confused impulses toward city and country, love and hate, good and evil. (Oct. 3)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Pusser's Rum Cake

2011-07-04T08:00:00.000-04:00

Pusser's Rum Cake

Serves 10-12 per cake, 20-24 per recipe.

HAPPY 4TH OF JULY!
With each cake only having 1/8 cup of rum in the batter (plus the slight bit that's added as a glaze on top), these cakes definitely have a rum flavor. Simultaneously, though, it's not quite as overwhelming as I expected. This cake is extremely moist, and the buttery, sugary glaze gives the top the perfect bit of crunch. Serve this up with a Pusser's Painkiller for the perfect summer afternoon treat.
Source: Cruising World

1/2 cup chopped pecans (optional)
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup Pusser's dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons Pusser's light rum
2 tablespoons water
Sweetened whipped cream (optional)

Grease and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans, if using.
Beat 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Combine milk, dark rum, and vanilla.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.

Bake at 325 degrees for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 30 minutes; remove from pans.

Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

Two Notes From The Little Lady: If you are looking to cut the recipe in half, 8 oz. of brown sugar is roughly one packed AND heaping cup.

The recipe says to allow cakes to cool for 15 minutes in the pans before removing. Since I knew it was important that the glaze be applied while the cakes were still warm, I followed the directions and attempted to remove after 15 minutes. Bad idea. The cake, as I had kind-of expected, wasn't ready to be removed and it fell apart. Accidents happen. Try, try again.
Here's my first attempt: FAILURE.

Passion Bars

2011-07-01T08:00:00.021-04:00

Passion Bars

Makes about 24.

Two things you can consider when making these. First -- The photo above shows a passion bar baked in a 13x9 baking dish. Next time, I might try baking in a 9x9 square baking dish, which would make each of the layers a little thicker and, in my opinion, better overall. Second -- Got mini chocolate chips on hand? Consider swapping out the regular size chocolate chips for the minis. I think they would work well in this recipe.
Have a wonderful 4th of July weekend!

2 c. quick oats
1 c. flour
1 c. brown sugar
1/2 t. salt
1/2 t. baking soda
1 c. butter, softened
14 oz. sweetened condensed milk
3/4 c. creamy peanut butter
1 c. chocolate chips
Additional 1/2 c. chocolate chips and heavy cream, for drizzle (if desired)

Preheat oven to 350 degrees. Grease a 13x9 baking dish.

Stir together oats, flour, sugar, salt, and baking soda. Cut in butter. Reserve 1-1/2 cups of the crumbly mixture and pat the rest into the prepared pan.

Stir together sweetened condensed milk and peanut butter. Heat in microwave for 45-60 seconds, stirring halfway through. Spread over oatmeal layer.

Sprinkle chocolate chips over peanut butter layer and crumble reserved oat mixture over top.

Bake 30-35 minutes, or until edges begin to turn a golden brown. Cool on a wire rack. If you wish to add the chocolate drizzle, melt remaining chocolate chips, adding heavy cream by the tablespoonful, until a drizzling consistency is reached. Place in refrigerator to allow chocolate to set. Cut into bars.

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

2011-06-29T08:00:00.032-04:00

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Makes 4 burgers.

A fresh, new change from the standard burger. I loved the burst of tart flavor from the apple slices, and the chive mayo was great!
Slightly adapted from: Self magazine

Burgers:
1/2 pound extra-lean ground beef
1/2 pound lean ground pork
2-3 teaspoons chopped fresh rosemary
2-3 teaspoons chopped fresh sage
1/4 teaspoon salt
4 hamburger buns
1 cup baby spinach leaves

Chive "mayo:"
1/2 cup non-fat sour cream
2 tablespoons chopped fresh chives
2 dashes each salt and pepper

Apple slaw:
3 green apples, peeled, cored and grated
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. Grill patties 4 minutes on each side or until juices run clear.
In a small bowl, combine mayo ingredients.

In a medium-sized bowl, combine slaw ingredients.
Toast the buns, if desired, and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

Brownie Chunk Cheesecake

2011-06-27T08:00:00.035-04:00

Brownie Chunk Cheesecake

Serves 12.

Quite the presentation for a dessert that's not all that complicated to make. Not only will people love the way it looks, but they'll love the way it tastes.
Slighty adapted from: Cooking Pleasures magazine

Crust:
31 cream-filled chocolate cookies, crushed
1/2 c. unsalted butter, melted

Filling:
3 (8-oz.) packages cream cheese, softened
1 c. sugar
1 T. vanilla extract
1 c. sour cream
1 c. heavy whipping cream
4 eggs
1/4 c. all-purpose flour
2 to 2-1/2 c. coarsely chopping brownies

Topping:
3 oz. milk chocolate, chopped
Heavy whipping cream

Heat oven to 325 degrees. In a medium bowl, stir together all crust ingredients. Press into bottom of 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes.

In a large bowl, beat cream cheese, sugar, and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just untl blended. Slowly beat in flour. Fold in brownies.

Place springform pan in a large baking or broiler pan. Pour batter into crust (batter will come within 1/4" of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan.

Bake 1 hour 15 minutes to 1 hour 30 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate overnight.

Melt milk chocolate and a few tablespoons of cream in a medium saucepan over low heat, stirring until smooth. Add cream by the tablespoonful until mixture reaches a drizzling consistency. Drizzle over top of cheesecake. Refrigerate at least 1 hour.

Pomegranate Margarita

2011-06-24T08:00:00.016-04:00

Pomegranate Margarita

Makes 1 drink.

A margarita with a pomegranate twist!

2-1/2 oz. pomegranate liqueur
1 oz. tequila
1/2 oz. triple sec
Splash lime juice
Splash triple se

Combine all ingredients in a cocktail shaker with ice. Strain into a margarita glass. Serve as-is or on the rocks.

Easy Delicious (Garlic) Bread

2011-06-22T08:00:00.007-04:00

Easy Delicious (Garlic) Bread

Serves 12.

My mom used to make this often when we were growing up, and still does today as she knows it's one of my brother's favorites! You can use a plain Italian loaf or one of the Italian loafs that is flavored with roasted garlic. This works best with a loaf that has a slightly chewy (but not crunchy!) crust and a soft interior.

1 loaf Italian bread or Garlic Italian Bread
1 stick butter, softened (or melted)

Preheat oven to 350 degrees.

Slice bread into 1" slices. Spread softened butter (or use a basting brush for melted butter) on both sides of bread slices. Push back together into a single loaf, wrap with foil, and bake for about 15-20 minutes, or until heated through.

A Note From The Little Lady: Because butter does not need to be refrigerated, you can make this ahead of time and leave it on your counter until ready to bake, which makes it a great go-to when entertaining or throwing dinner together on a busy night.

Creamy Chicken Fettuccine Bake

2011-06-20T08:00:00.034-04:00

Creamy Chicken Fettuccine Bake

Serves 12.

The picture was taken before I baked it. I didn't have a chance to snap a photo afterward before we ate.
Adapted from: recipe on Ronzoni Garden Delight Fettuccine box

2 pkgs. Ronzoni Garden Delight fettuccine
4 T. butter
4 t. minced garlic
2 pkgs. (8-oz. each) cream cheese, cut into cubes
4 c. milk
3-1/2 lbs. boneless, skinless chicken breasts
Grated Parmesan cheese

Cut chicken breasts into bite-sized pieces. In a skillet over medium heat, warm 1-2 T. of olive oil, and then add chicken. Cook until no longer pink. Remove from skillet and set aside.

Meanwhile, cook pasta according to package directions.

In another large skillet (or the one you used for the chicken) over medium heat, melt butter. Add garlic. Cook and stir for about 1 minute. Add cream cheese and slowly add in milk; stir until cheese melts and mixture thickens. This may take a while. Add chicken; toss to coat. Transfer to a large baking dish; top with Parmesan cheese.

Bake for 30 minutes or until bubbly and just beginning to brown.

A Note From The Little Lady: If you want to make this ahead of time, cover with foil and store in refrigerator until ready to bake. Increase baking time to 1 to 1-1/2 hours, removing foil after about 45-60 minutes.

Turkey Bacon and Hash Brown Bake

2011-06-17T08:00:00.007-04:00

Turkey Bacon and Hash Brown Bake

Serves 9.

Use Egg Beaters (or a combo of Egg Beaters and eggs) for an even healthier breakfast!
Slightly adapted from: Ore Ida and Butterball coupon page

1/2 pkg. turkey bacon, cut into 1/2" pieces

1/4 c. vegetable oil

4 c. frozen hash browns, thawed

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

8 eggs

1 c. fat free evaporated milk

1/2 t. salt

1-1/2 c. shredded sharp cheddar cheese

Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick cooking spray.

In a large skillet over medium heat, cook bacon for 4-6 minutes, stirring occasionally.

Meanwhile, heat oil in another large skillet over medium high heat. Cook hash browns for 2 minutes, turn over and cook for another 2 minutes. Add vegetables, and cook for 3-4 minutes. Transfer evenly to the prepared baking dish.

In a medium bowl, whisk together eggs, milk, and salt. Stir in cheese and cooked bacon. Pour evenly over potato mixture.

Bake uncovered for 40-45 minutes, or until eggs are set.

The Kitchen House

2011-06-15T08:00:00.013-04:00

The Kitchen House by Kathleen Grissom

If you liked The Help, give this book a try. It's a little more intense, but an interesting and intriguing read.

Review from Amazon:

When a white servant girl violates the order of plantation society, she unleashes a tragedy that exposes the worst and best in the people she has come to call her family.
Orphaned while onboard ship from Ireland, seven-year-old Lavinia arrives on the steps of a tobacco plantation where she is to live and work with the slaves of the kitchen house. Under the care of Belle, the master's illegitimate daughter, Lavinia becomes deeply bonded to her adopted family, though she is set apart from them by her white skin.
Eventually, Lavinia is accepted into the world of the big house, where the master is absent and the mistress battles opium addiction. Lavinia finds herself perilously straddling two very different worlds. When she is forced to make a choice, loyalties are brought into question, dangerous truths are laid bare, and lives are put at risk.
The Kitchen House is a tragic story of page-turning suspense, exploring the meaning of family, where love and loyalty prevail.

Barbequed Chicken

2011-06-13T08:00:00.005-04:00

Barbequed Chicken

Serves 6.

I doubled the recipe for a family gathering, hence the mound of chicken breasts in the photo above. But for enough marinade for about 6 breasts,

follow the recipe below.

Barbeque chicken on the grill is a classic summer recipe.

Slightly adapted from: Williams-Sonoma Grilling & Roasting cookbook

6 boneless, skinless chicken breasts
2 T. unsalted butter
1 small yellow onion, finely chopped
1-1/2 c. tomato ketchup
1/3 c. Worcestershire sauce
1/4 c. steak sauce2 T. cider vinegar
1/3 c. firmly packed brown sugar

In a saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar, and brown sugar. Bring to a boil, reduce the heat to low, cover partially, and simmer until thickened slightly, about 20 minutes. Set aside.

Reserve 1/4 cup of the sauce for basting while grilling, and 1/2 cup of sauce for passing at the table once you've sat down to eat. Use the remaining sauce to marinate the chicken breasts for at least 30 minutes, but ideally overnight.

Grill chicken breasts over medium heat until cooked through, about 10-12 minutes, flipping once halfway through.

Coq Rogue

2011-06-10T08:00:00.009-04:00

Coq Rogue

Makes 1 drink.

This one's stiff!
Source: Retro Cocktails

2 parts light rum
1 part gin
1 part freshly squeezed lemon or lime juice
1 part triple sec

Stir or shake with cracked ice. Strain into a chilled cocktail glass and serve straight up.