Cookie Dough for One

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.