Penne with Pancetta and Spinach

Penne with Pancetta and Spinach

Serves 8-10.  I usually cut this one in half.

We loved this.  Will be making it again for sure!
Slightly adapted from: Cooking Light

8 oz. French bread
6 oz. chopped pancetta
3/4 cup chopped onion
2 t. minced garlic
1/3 cup all-purpose flour
3-3/4 cups 1% milk
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup grated fresh Parmigiano-Reggiano cheese
1-1/4 t. salt
1/2 t. black pepper
8 oz. hot cooked penne (about a 1-lb. box, uncooked)
1/4 cup butter, melted

Preheat oven to 425 degrees.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

1. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
2. 
   
3. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture. 
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5. Bake at 425° for 6 minutes or until crumbs are lightly browned.

Oatmeal Peanut Butter and Chocolate Chip Bars

Oatmeal Peanut Butter and Chocolate Chip Bars

Serves 24.

Just delicious.
Adapted from: Kroger brand Old Fashioned oats container

1 c. butter (2 sticks)

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

1 t. salt

1 t. baking soda

2 c. flour

3 c. old fashioned oats

1 bag peanut butter and chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars.  Beat in eggs and vanilla.  Mix in dry ingredients (salt, baking soda, and flour).  Stir in oats and chips.

Pour into a greased 9x13 pan.  Bake for 20-24 minutes or until just starting to set in the middle and turn golden brown.

Smoothie Muffins

Smoothie Muffins

Makes about 16 muffins.

I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.

Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!

Autumn Baby Sprinkle

Autumn Baby Sprinkle

Guests: 14

Appetizer:
Brie En Croute

Dinner:
Winter Squash Soup

Cream of Chicken and Wild Rice

Salad
Homemade bread & butter

Dessert:
Cut-Out Cookies -- recipe made 22 flowers -- with buttercream frosting

Powdered Sugar Donuts

Drinks:
Red Wine
White Wine
Water with lemon
Hot cocoa -- spiked or virgin -- with marshmallows

Favors:
Lindt truffles

Winter Squash Soup

Winter Squash Soup

Serves 8.

I didn't make the croutons for the soup shown above (we enjoyed a friend's homemade bread instead), but have had them before and they are fantastic!
Source: Bon Appetit, December 1996

Soup:
1/4 c. butter
1 large onion, finely chopped
4 large garlic cloves, chopped
(3) 14-1/2 oz. cans chicken broth
4 cups 1" pieces peeled butternut squash (approx. 1-1/2 lbs. or 1 large)
4 cups 1" pieces peeled acorn squash (approx. 1-1/2 lbs. or 1 large)
1-1/4 t. minced fresh thyme
1-1/4 t. minced fresh sage
1/4 c. whipping cream
2 t. sugar

Croutons:
1/4 stick butter
(24) 1/2" thick baguette bread slices
1 cup grated Gruyere cheese
1 t. minced fresh thyme
1 t. minced fresh sage

Soup:
Melt butter in large pot over medium heat.  Add onions and garlic and saute until tender, about 10 minutes.  Add broth, all squash and herbs and bring to a boil.  Reduce heat, cover and simmer until squash is tender, about 20 minutes.  Working in batches, puree soup in blender (or use an immersion blender).  Return soup to the same pot (if pureed in blender).  Stir in cream, sugar; bring to a simmer.  Season with salt and pepper.  Can be made 1 day ahead.  Chill.  Rewarm over heat.

Croutons:
Preheat broiler.  Butter 1 side of each bread slice.  Arrange bread, butter side up, on baking sheet.  Broil until golden, about 1 minute.  Turn over.  Sprinkle cheese, sage, and thyme overtop; sprinkle with salt and pepper.  Ladle soup into bowls.  Top each with croutons and serve.

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Serves 8.

Super creamy.  Super delicious.  This soup really does taste a lot like Panera's.  It's fantastic!
Source: Food

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) -- I reduced this to 2 cups

Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 10 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 10 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Cinnamon Baked French Toast

Cinnamon Baked French Toast

Serves 8.

Decadently delicious.  Make this lighter by using Egg Beaters in place of the eggs.  Still won't be health food, but it will help lessen the blow a little bit without sacrificing much taste.
Adapted from: Lovin' From the Oven

2 loaves stale bread
1/2 to 3/4 cup sugar
12 large eggs
3 cups milk
3/4 cup heavy whipping cream
2 T. vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cubed

Grease a deep 9x13 pan.  If your 9x13 is on the shallower end, you may also need a 8x8 square pan.

Tear the bread into chunks and place them into the greased pan.  Sprinkle evenly with sugar.

Mix together the eggs, milk, cream, and vanilla.  Pour the mixture evenly over the bread and sugar.  Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt.  Add the butter and mix until the batter comes somewhat together, like little pebbles.  Store in a plastic bag in the fridge.

Preheat the oven to 350 degrees.

Take french toast pan and sprinkle crumb mixture on top.  Bake for 60-70 minutes.  Serve with maple syrup.

Creamy Chicken and Wild Rice Soup #1

Creamy Chicken and Wild Rice Soup #1

Serves 6-8.

A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks

2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water

For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream

Place everything but the cream base ingredients into the crockpot.  Cook on low for 7-8 hours.
Shred chicken.

In a saucepan, melt the butter and then whisk in the cornstarch.  Add the milk and heavy cream and bring to a simmer, whisking occasionally.

Add the milk mixture to the soup and mix well.  Serve.

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Makes about 16 pancakes.

Because these do not contain any sugar, they aren't exceptionally pleasing to adults, but I make them for the wee one and she loves them.  I freeze the leftovers and pop them in the microwave for an easy, healthy breakfast.
Source: SparkRecipes

1 1/2 cups whole wheat flour

1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp allspice
1 large egg1 3/4 cup fat-free milk
1/2 cup canned pumpkin

Preheat griddle or pan to 350 degrees.

In large bowl, blend pumpkin, egg, and milk with electric mixer.

Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)

Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.

Flip cakes after about 1 minute. Then cook another minute on other side. 

Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes

Serves 4.

One of the best sides I've had in a while.
Source: The Creekside Cook

Ingredients

• 1 & ½ tablespoons light brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon New Mexico chili powder
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon onion powder
• ¼ teaspoon chipotle chili powder
• ⅛ teaspoon granulated garlic
• 10 coarse grinds of black pepper
• 2 medium to large sweet potatoes
• 2 tablespoons melted butter
• 2 tablespoons olive oil

1. Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
2. Oil a large baking sheet, or cover with parchment paper.
3. In a small bowl, mix together all of the dry spices, and set aside
4. Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
5. When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
6. Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
7. Start the oven preheating to 400º
8. Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
9. Mix the butter and oil together.
10. Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
11. Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
12. Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
13. Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
14. Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
15. Serve immediately.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes about 4 dozen.

Oh so fluffy, and perfectly pumpkiny.  Welcome, fall cookie.
Source: Sweet Pea's Kitchen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.

To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Apple Oatmeal Muffins

Apple Oatmeal Muffins

Makes 12 muffins.

These are delicious for kids and adults alike!  Love the oatmeal in them... yum!
Slightly adapted from: Mom Foodie

Ingredients

• 1 egg
• ⅓ cup low fat buttermilk
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ tsp Kosher salt
• 1 cup light brown sugar
• ½ cup all purpose flour
• ½ cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup old fashioned oats
• 1 cup peeled and diced Granny Smith apple (roughly 1 large apple)

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
3. Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
4. Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
5. Place in oven to bake for 20 minutes. Remove and cool.

Gina's Salad

Gina's Salad

An extremely delicious salad.
Source: my friend, Gina

salad:
herb blend greens 
1 endive, quartered and sliced thinly
1 apple (matchsticks)
dates (small chop)
goat cheese

dressing:
2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 Tbsp. honey or agave (I used agave)
2 tsp. dijon mustard
1/2 shallot, finely minced
1/3 cup olive oil

Top greens with endive, apple, dates, and goat cheese.  Mix together dressing and pour atop greens.  Toss and serve.

Cookies 'n Cream Cake Batter Cookies

Cookies 'n Cream Cake Batter Cookies

Makes about 3 dozen.

When you have a few great things, it just makes sense to combine them, right?
Inspired by these recipes: The Domestic Rebel and Chef in Training

1-1/2 sticks butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz.) package instant vanilla pudding mix
3/4 cup Funfetti cake mix
2 eggs
1 t. vanilla
1 t. baking soda
2-1/4 cups flour
1/2 t. salt
3/4 cup white chocolate chips
1/2 cup crushed Oreo cookies
Additional sprinkles, if desired

Preheat oven to 350 degrees.

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.

Slowly add flour mixture until fully incorporated.  Stir in white chocolate chips and crushed Oreos, and additional sprinkles (if using).

Bake for 8-10 minutes.  Cool on a wire rack.

Easy Crockpot Applesauce

Easy Crockpot Applesauce

An easy, delicious applesauce. 
Slightly adapted from: One Organic Mama

15 apples of your choice
2 cups water (approximately)
3 t. cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
***I added 1/4 cup brown sugar to sweeten it up a bit

Cut and core apples.  I cut them in half, in half again, and then cored them.  Go ahead and leave the skins on, because it is waaayyy easier, they add nutrition, and you won't be able to taste them in the end.

Cover the bottom of your crock pot with about 1/2-1" of water, add apples and spices (and sugar if using), and mix up.  Cook on high for about 4 hours.

Once your apples are soft, use your immersion blender to puree.  Let cool and serve, store, or can.

Skinny Pumpkin Spice Latte

Skinny Pumpkin Spice Latte

Makes 1 latte.

Save yourself loads of money and make this at home!
Slightly adapted from: Foods for the Soul

1 c skim milk

1 tbsp pumpkin butter

1 + ½ tbsp sugar-free vanilla syrup (OR 2 packets Splenda + 1 tsp vanilla extract)

tiny pinch ground cinnamon

tiny pinch ground nutmeg

tiny pinch ground ginger

2 shots hot espresso OR 6 oz hot strong coffee

In a small pot, combine the milk and pumpkin puree (and Splenda, if using).  Heat over medium-low heat, stirring occasionally, until the  milk begins to simmer.  Whisk vigorously until frothy.  Turn heat down to low, and add in the vanilla syrup (or vanilla extract), cinnamon, nutmeg, and ginger.  Whisk until fully incorporated.

Pour the espresso of coffee into a mug, and pour the milk mixture on top.  Sip and enjoy!

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie

Makes 1 pie; Serves 8-10

Probably the best apple pie I've ever made.  Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny 
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything

Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour


Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice


Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping


Streusel Topping:

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

2 1/2 tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

For pie crust:
Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.
Stir in flour until fully combined.  Pat into pie pan.  

For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.

For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan.  Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring.  Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine. 

To this delicious caramel sauce, add in your apple mixture and stir to combine.  Pour apple filling into pie crust.

For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.

Top pie with streusel topping.  Cover loosely with foil.  Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes.  Cool and enjoy.

Seven Layer Bars with Pumpkin

Seven Layer Bars with Pumpkin

Serves 16-24, depending on how you cut them.

This recipe is as delicious as the original, but the pumpkin layer makes it perfectly autumnal.
Slightly adapted from: Vanilla Sugar

Pumpkin layer:

1 egg

8 ounces of plain pumpkin puree

½ ts pure vanilla extract

a few dashes of cinnamon

a few dashes of pumpkin pie spice

1 ½ - 2 cups crushed graham crackers (depending on how thick you like the crust)

12 tbsp. unsalted butter

¾ cup chopped pecans (or walnuts, I omitted the nuts entirely)

1 cup semisweet chocolate chips

½ cup white chocolate chips

½ cup butterscotch chips (I didn't have these, so I chopped up caramels to use instead)

¾ cup sweetened flaked coconut, toasted (optional to toast, I did not)

1 (14-oz.) can sweetened condensed milk

Preheat the oven to 350° F. 

Heavily spray with nonstick or line a 9 or 10-inch cake pan with parchment paper or aluminum foil.  If using parchment or aluminum make sure to spray that too with nonstick cooking spray. 

Melt the butter over medium heat; add in the graham crumbs, and mix well.

Using your fingers or a spatula spread crumbs into pan, making sure to get all the edges. If you want to prebake this for 10 minutes to help it get crisp then go ahead. 

In a small bowl mix the pumpkin puree with the egg; add in the vanilla extract and as much spice as you want. I did about 4 shakes of cinnamon and 2 shakes of pumpkin spice.  Then place a layer of the pumpkin mixture on top of the graham.  Do not spread the pumpkin mixture to the edges —you don’t want it to seep out.

Then add the layer of pecans, chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut.  Next pour the condensed milk evenly over the entire dish. 

Bake until the top is golden brown and mixture is set in the middle (no jiggly), about 25-28 minutes. 

Cool on a wire rack for a couple hours.  I then put mine in the fridge to help it firm up to make the slicing much easier. Remove the bars from the pan.  Then using a very sharp knife, cut into bars.  If the slicing is sticky, it helps to wet the knife with warm water.

It’s best to store this in the fridge. Keeps about 2 days then it gets soggy. 

Spinach Salad with Apples, Dates, & Goat Cheese

Spinach Salad with Apples, Dates, & Goat Cheese

Serves 6.

This salad is super easy to throw together and tastes amazing.  The only prep needed is some chopping.  The delicious store-bought dressing makes it a breeze.

Large box of fresh spinach
Container crumbled goat cheese.
2 Granny Smith apples, chopped
6 large dates, chopped
Marzetti Simply Dressed balsamic dressing

Fill salad bowls with spinach.  Top with crumbled goat cheese, apples, and dates.  Serve with balsamic dressing.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Serves 6.

A crunchy, yummy, fresh and tasty salad.
Source: Pinch of Yum

Salad:

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1½ cups shredded)
• 1 green papaya (1½ cups shredded)
• ½ cup fresh cilantro
• ½ cup green onions
• ½ cup chopped peanuts

Dressing:

• 2 cloves garlic
• 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

One Breath Away

One Breath Away by Heather Gudenkauf

This book captured my attention from page 1.  When it was all said and done, I thought the ending could've been a little better, but I would still recommend this book to a friend.

Book description from Amazon:

In her most emotionally charged novel to date, New York Times bestselling author Heather Gudenkauf explores the unspoken events that shape a community, the ties between parents and their children and how the fragile normalcy of our everyday life is so easily shattered.

In the midst of a sudden spring snowstorm, an unknown man armed with a gun walks into an elementary school classroom. Outside the school, the town of Broken Branch watches and waits.

Officer Meg Barrett holds the responsibility for the town's children in her hands. Will Thwaite, reluctantly entrusted with the care of his two grandchildren by the daughter who left home years earlier, stands by helplessly and wonders if he has failed his child again. Trapped in her classroom, Evelyn Oliver watches for an opportunity to rescue the children in her care. And thirteen-year-old Augie Baker, already struggling with the aftermath of a terrible accident that has brought her to Broken Branch, will risk her own safety to protect her little brother.

As tension mounts with each passing minute, the hidden fears and grudges of the small town are revealed as the people of Broken Branch race to uncover the identity of the stranger who holds their children hostage.

Melt in Your Mouth Lemon Bars

Melt in Your Mouth Lemon Bars

Serves 24.

I got lazy and didn't end up making the frosting that is supposed to lay overtop of these bars.  Instead, I just sprinkled them with a healthy dose of powdered sugar.  Please reference the link below for the frosting recipe, or keep them classic (and easy!) and just do what I did.
Slightly adapted from: Just a Pinch

Crust:
2 cups all-purpose flour
1 cup softened butter
1/2 cup powdered sugar

Filling:
4 eggs, whisked
2 cups sugar
4 T. flour
6 T. lemon juice

Preheat oven to 350 degrees.

Mix crust ingredients and pat into the bottom of a greased 13x9 baking dish.  Bake for 15 minutes.

As crust is baking, combine filling ingredients.  Mix well.  Pour filling over crust and bake for 25 additional minutes.

Let bars cool completely, then cut and serve.

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Into the Darkest Corner

Into the Darkest Corner by Elizabeth Haynes

This was such a great read.  A true edge-of-your-seat thriller.  I honestly didn't like reading it if I was home alone.  But I always WANTED to read it, so sometimes I just HAD to be scared.  :)

Book description from Amazon:

When young, pretty Catherine Bailey meets Lee Bright man, she can't believe her luck. Gorgeous, charismatic, and a bit mysterious, Lee seems almost too perfect to be true.

But what begins as flattering attention and spontaneous, passionate sex transforms into raging jealousy, and Catherine soon discovers that Lee's dazzling blue eyes and blond good looks hide a dark, violent nature. Disturbed by his increasingly erratic, controlling behavior, she tries to break it off; turning to her friends for support, she's stunned to find they don't believe her. Increasingly isolated and driven into the darkest corner of her world, a desperate Catherine plans a meticulous escape.

Four years later, Lee is behind bars and Catherine—now Cathy—is trying to build a new life in a new city. Though her body has healed, the trauma of the past still haunts her. Then Stuart Richardson, her attractive new neighbor,moves in. Encouraging her to confront her fears, he sparks unexpected hope and the possibility of love and a normal life.

Until the day the phone rings . . .