Chicken Pot Pie

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!

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

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.