Homemade Somoas

 Homemade Samoas

(Makes about 3 1/2 to 4 dozen)

The cookies involve four steps: *Just warning ya..*

1. Make the cookie Base
2. Top with Caramel-Coconut mixture
3. Dip bottom of cookies in melted chocolate
4. Drizzle tops with melted chocolate

The Cookie (base):

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk

Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.
It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)
Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.
Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semisweet chocolate (chocolate chips will do)
(If you prefer milk chocolate, by all means use that.)
My notes: The caramel-coconut mixture is quite sweet, so I used Bittersweet chocolate to balance the sweetness bit.
Preheat oven to 300 degrees (F)
Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.
Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.) Let chocolate set completely before storing in an airtight container. EnJOY!

Pani Popo Hawaiian Sweet Bread

We had a little Hawaiian BBQ this weekend to celebrate Memorial Day. A friend of mine shared with me a recipe for a Hawaiian dessert bread that was heavenly! You can make any basic roll recipe, but I have one listed below as well just incase you don't have a fav. Thanks Emily Tafa!

Pani Popo Hawaiian Sweet Bread
1 can Coconut milk
1/2 cup- 1cup sugar
1/2 cup- 1cup sweet flaked coconut

 Mix all ingredients, add more or less sugar depending on how sweet you like it. Just make your favorite roll recipe, have it risen and unbaked. When it's ready to go in the oven, you will pour the coconut milk mixture over the top and bake according to roll directions.

 You will probably need to bake it almost twice as long to let the milk mixture soak in. The rolls will be lightly golden on top when it's done.

Rolls
 Dissolve 2 pkgs of yeast in ½ c. warm water with 1Tblsp sugar. Set aside until foamy.
½ c. oil
2 eggs
½ c. sugar
2 tsp salt
1 ½ c. warm milk

Add yeast when activated. Add 6-7 cups flour until dough is not sticky. Knead 8-10 minutes. Place in buttered bowl-covered with towel. Rise 1 hr. Punch down- shape 24 rolls and put into 2 greased 9x13 pans. Cover and rise another hour. Bake at 375 for 10 minutes or until golden brown. EnJOY!

Quinoa Veggie/Vegan Burgers

Quinoa Veggie/B

I love having my own personal chef friend! Thanks Molly D. for sharing another amazing recipe! I made this vegan style for some family members this weekend and I was so excited someting vegitarian/ vegan could be so fantastic! Thanks Mols! xoxo

Quinoa Veggie/Vegan Burgers
1/2 cup quinoa (cook in 3/4 C water like you would rice)
1 can (15 oz) black beans, rinsed and drained
1 carrot, peeled and grated
3 scallions sliced thin
1 egg (omit if making vegan)
1/4 C breadcrumbs

Smash beans very well in bowl (or put in blender on pulse). Mix in carrots, scallions, egg an breadcrumbs. Fold in cooked quinoa, season with salt and pepper, cumin and paprika to taste. Form into patties and put in heated (nonstick is best) skillet coated with oil. Cook over medium heat until top of patties start to feel warm, being careful not to burn. Carefully flip patties to finish cooking.

 Try these on Ezekiel brand sprouted English muffins with lettuce, tomato, avocado,ketchup, mayo, and cheddar cheese.

Golden Graham S'mores Squares

This is a super easy and super yummy recipe from cookiesandcups.com, and a big huge thank you to Michelle Ramos for the adorable chocolates potholders! Can you see it in the pic?! So cute!

Golden Graham S’mores Squares
1/4 cup butter
1 (10.5 oz) bag mini marshmallows, plus 2 cups
7 cups Golden Graham cereal
2 cups milk chocolate chips

Spray a 9x pan with cooking spray. Over low heat melt butter. Mix in 10.5 oz bag of marshmallows, stirring frequently until melted. Remove from heat. Stir in Golden Graham cereal. Let sit for 2 minutes. Pour in 2 cups extra marshmallows and stir until combined. Pour in milk chips and stir until combined. At this point the mixture will be difficult to stir and the milk chips will melt slightly, but not completely...this is what you want. When chips mixed in pour into prepared pan and press evenly. Let cool at least 15 minutes before cutting into squares. Store in an airtight container for up to 2 days. EnJOY!

Double Chocolate Rasberry Pavlova

I am happy to say, Ive made a recipe off my bucket list! I can now officially say, "I have successfully made a pavlova"! I tried making one years ago and it failed. This time, success! Thanks Nicole Page for challenging me to this recipe! With the help of a New Zealand friend/pavlova making expert, I have changed this recipe a bit and converted the grams and celcius so it's a little more understandable. It took a long time to do this by the way!

There are a lot of steps to this but it really is not hard. I would also do as my friend Kerry Ann recommended, after you turn off the oven, don't open the door! Trust it's done and just let it cool for an hour, or better, overnight.

Double Chocolate Rasberry Pavlova
6 Egg Whites, at room temperature
1 1/3 cup Caster sugar, or super fine sugar (you can use regular white sugar)
3 Tablespoons Belgian cocoa powder (I used regular coco powder)
1 Tablespoons good balsamic vinegar
1/4 cup good quality chocolate (70% cocoa solids), chopped into small pieces (I used Giradelli semi sweet baking chocolate)
Fresh raspberries to top
2 cups Heavy whipping cream, whipped and sweetened with a Tablespoon powdered sugar (I use about 1/2 cup, I like it sweet)

 Preheat oven to 350 degrees.
1. Place room temp. egg whites in the bowl of a mixer and whisk until soft peaks form.

2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out.

3. Sift in the cocoa powder, (I just sprinkled it in) add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.

4. Line 2 large, flat oven trays with baking parchment - I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place. (I just used one large sheet pan).

5. Place a 9" or 10" dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle - this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you'll still be able to see the line through the paper.

6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they'll crisp up and add a bit more interest visually.

7. Place in oven and immediately reduce heat to 275 degrees. Cook for 1hr to 1hr15mins. Do not open the oven door while the pavlova is cooking.

8. You'll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it'll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.

9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve. EnJOY!

Honey Lime Chicken Enchiladas

I dig this chicks website! www.life-as-a-lofthouse.blogspot.com She had some yummy looking enchiladas that I had to make. I changed the baking temp so that yours would turn out better then mine. I wouldnt add all of the sauce either, unless you like soggy enchiladas. Add about 3/4 of the sauce. The flavor of these are amazing!


Honey Lime Chicken Enchiladas
3 Tablespoons honey
1/4 cup fresh lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size), or corn tortillas
16 ounces monterey jack cheese, shredded
2 cans (10 oz each) green enchilada sauce
1/4 cup heavy cream

Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes. Preheat oven to 375 degrees. Spray a 9x13 pan and a 8x8 pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and fill with chicken and a few tablespoons of cheese. (Make sure to save atleast 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese. Mix together the remaining enchilada sauce and cream. Pour sauce over the tops of enchiladas, depending on how saucey you like your enchiladas, you may not need to use all of the sauce. Sprinkle the reserved cheese evenly over the tops. Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. EnJOY!

Barbecue Beef Cups

This recipe is from www.life-as-a-lofthouse.blogspot.com, and it's perfect for a quick tasty side or main dish and would be awesome at parties!

Barbecue Beef Cups
1 pound lean ground beef
1 cup barbecue sauce
1 (12 ounce) can refrigerated biscuits
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray. Set aside. Cook ground beef in a medium skillet until brown. Drain grease. Pour in barbecue sauce. Stir and cook until heated through. About 5 minutes. Remove pan from heat. Seperate biscuits, and then press them up and along sides of muffin tins. Divide the beef mixture evenly between each biscuit dough cup. (You may have a little meat leftover). Sprinkle each with shredded cheddar cheese. Bake for 10-12 minutes or until biscuits are golden brown. EnJOY!

S'mores Snack Mix

You know I love me some s'mores right?! Well, I came across this recipe from www.cookiesandcups.com I just could not resist. I used the golden graham cereal since I like sweet. Also, make your chocolate drizzle on the thicker drizzle side so the mallows can stick better. I had to go to 3 different stores to find the Kraft Mallow bits, vanilla flavor. I found mine at Target in the baking isle. S’mores Snack Mix 1 (10 oz) box Teddy Grahams (or golden grahams cereal or chop up some graham crackers) 1 cup Jet Puffed Mallow Bits (or just mini marshmallows) 1 cup milk chocolate chips, melted On a wax paper lined counter spread Teddy Grahams out. Drizzle evenly with melted chocolate. Sprinkle with Mallow Bits. Let set, approx 1 hour. Store in an airtight container for up to 5 days. EnJOY!

Eggs Benedict

I decided to end this awesome week with a final pioneerwoman.com recipe Ive always wanted to make. I of course, didn't follow directions and ruined the first batch of sauce. So, FOLLOW directions or you will have a flop like mine. The second batch of sauce was worth the wait, and my best friends who came to visit were so patient about the very very delayed breakfast. This is a super easy recipe, but you have to have the butter bubbling hot or it won't work.

Eggs Benedict

3 whole English Muffins
3 slices Canadian Bacon
3 whole Eggs (plus 3 Egg Yolks)
2 sticks Butter
1 whole Lemon, Juiced
Cayenne Pepper To Taste

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon. (Note: I just toasted my muffins and added butter after; I heated the canadian bacon on a frying pan with butter on each side for a few minutes. I also just used fried eggs instead of poached).

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.
Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute. EnJOY!

Aunt Trish’s Salad Dressing

I think my theme this week is pioneerwoman.com, I just love her! I love her show on food network and always get motivated to cook and bake when I watch her do it. So.... here is a really cool salad dressing she made on her show last week. I love her idea of putting it into a mason jar, I was bringing it to someone so the delivery was fun to give. This dressing is super light and flavorful. I just shredded some lettuce, chopped tomatoes, dried cranberries and added croutons. Yum!

Aunt Trish’s Salad Dressing

3/4 cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
1/4 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/4 teaspoon Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole

Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
EnJOY!

Twice Baked Potatoes

I can't believe I haven't blogged a twice baked potato before! I'm pretty sure it's the law to make twice baked potatoes at least a few times a year. I found this recipe from pioneerwoman.com that I tweeked a bit, Ive been making one similar for years. I love the idea of adding the "real bacon bits" that you can just buy in a bag at the store, no bacon mess! I didn't have any this time but they really are amazing.

Twice Baked Potatoes

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (I only added one, which was plenty)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk (I used 1/2 cube of cream cheese instead)
2 teaspoons seasoned salt
3 green onions, sliced
1 tsp salt
Freshly ground black pepper to taste

Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. It may take a little longer.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
EnJOY!

Fantasy Fudge

Oooooh yes! Im hooked! Ive made lots of fudge in my days and this is one of the best! It's classic, easy, and amazingly rich and creamy and perfect! The only trick to this is make sure it gets to the correct temp of 234'F or it won't turn out perfectly. So have a candy thermometer on hand.

Fantasy Fudge

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts (optional)
1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chopped chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
EnJOY!

Sticky-Finger Wraps

Thank you Jennifer Schafer for sharing this recipe from www.life-as-a-lofthouse.blogspot.com
If you have never been to a Wingers restaurant, now you will never need to. This recipe is just so close to the real deal! So good! I highly recommend getting your chicken strips from the deli counter at the grocers, they are so much better then the frozen kind. This is such a quick easy recipe, Its a new fav for my family!

Sticky-Finger Wraps

Sauce:
1/3 cup Frank's Original Hot Sauce
1 cup Brown Sugar
1/4 cup water

Wraps:
8 Breaded Chicken Fingers (you can get these from your grocery store deli, or buy them frozen)
4 Flour Tortillas (burrito size)
2 cups Cheddar Cheese, shredded
1 cup Tomatoes, chopped
2 cups Lettuce, chopped

For the sauce:
In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes. Remove from heat and let stand a few minutes to thicken.

For the wraps: *If using frozen chicken fingers, bake according to package.
Place cooked chicken fingers in a large tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers.
Place two sauce-coated chicken fingers onto one tortilla. Add desired amount of cheese, lettuce and tomato. Wrap up and serve with ranch dressing or extra sauce. EnJOY!

Buffalo Chicken Poppers with Avocado Bleu Cheese Dip

I love you Terrie Ginn for sharing this recipe from www.iowagirleats.com, and the pic of the cut crescent rolls, ya that's iowa girls pic, fyi. Im not a pic snatcher! Usually, ok just this once. The other crappy pic is all mine.
These little poppers are ridiculous good! The dip is perfect for it! I made these for our very non-traditional Easter dinner. I keep hoping to have an excuse to make these again! and again, and again.....

Buffalo Chicken Poppers with Avocado Bleu Cheese Dip:
Makes 16 poppers

4oz cream cheese, softened (can use regular, whipped, 1/3 less fat, etc.)
3 teaspoons ranch dip mix, divided
1 large chicken breast, cut into small pieces
3-4 Tablespoons buffalo wing sauce
1, 8-count tube reduced fat crescent rolls

Avocado Bleu Cheese Dip:
1 avocado
1/3 cup bleu cheese dressing

Preheat oven according to crescent roll package directions. Mix together cream cheese and 2 teaspoons ranch dip mix in a small bowl. Season chicken with remaining teaspoon ranch dip mix, and cook in a non-stick sprayed skillet. Toss with buffalo wing sauce, and set aside to cool.
Lay crescent rolls out flat, and cut each triangle in half with a pizza cutter. Gently flatten each triangle, and place 1 teaspoon cream cheese mix in the center. Top with a spoonful of chicken. Bring all three sides of the crescent roll triangle to the top, then pinch all three seams to seal. Place on a baking sheet, and bake according to crescent roll package directions.
While the poppers are baking, mash avocado until smooth. Stir in bleu cheese dressing, and serve with poppers.
EnJOY!

Mom-a-licious Tomato Sauce

This is a recipe from Domenica Catelli's cookbook, Mom-a-licious. I love this cookbook and I love her! and I love her restraunt in Geyserville, Catelli's! Im a fan, what can I say. This is such a rich sauce and so quick and easy!
Mom-a-licious Tomato Sauce

2 Tblsp extra virgin olive oil (a good quality) 4-5 cloves garlic, minced (not too small) 1/2 tsp red chili flakes (I only added 1/4 tsp) 1 28oz can crushed tomatoes (organic crushed canned with basil) 1/2 tsp salt 1 lb pasta (penne regatte or rotini) 1/3 cup fresh basil, Italian parsley, or a combo of both, chopped 1/4 cup fresh parmesan cheese, grated Saute garlic and chili flakes in extra virgin olive oil. Do not let the garlic get brown. Add tomatoes and salt and simmer for 15 minutes. Bring large pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta (do not rinse) and toss with the sauce. Add parsley and basil and finish with fresh parmesan cheese.
EnJOY!

Swedish Meal with Dessert

We try to have a family "culture night" and learn about different cultures, states, countries, etc. about once a month. This month we learned about Sweden and of course had to have lots of good Swedish food to taste/indulge/gorge on! Thanks Lena Wilson for sharing her recipes with us! PS: This is not a dieters menu! Just for the sake of learning new cultures, enjoy that heavy cream and butter!

Lena’s Potato with anchovies:

6 large potatoes cut french fry style
2 large onions, cut in half and sliced thinly.
1 can of anchovies (I diced my anchovies)
1 pint heavy cream

In a casserole dish, layers 1. the onion, 2. the anchovies and 3. the potato.
Cover with the cream.
You could sprinkle some breadcrumbs on top if you like.
Bake @ 375 until potato tender and it turns a little golden.

Swedish Cabbage:

Julienne 1 head of red cabbage, 1 large onion and 2 green apples. Melt 2 T. butter in a large saucepan. Add the cabbage, onion and apples. Saute until limp. Add clove, cinnamon, allspice and bay leaf. Add 1 tsp salt, 1 Tblsp sugar and 1-2 Tblsp apple cider vinegar, or add ingredients to taste.
Cook another 3 minutes.

Swedish Meatballs:

1 cup beef stock
1 cup heavy cream
3 Tblsp flour
1 tsp soy sauce
1 tsp ground black pepper
1/2 tsp dried rosemary
1/2 (20oz) pckge frozen thawed meatballs

Whisk together beef stock, heavy cream, flour, soy sauce, pepper and rosemary in large saucepan until smooth. Cook and stir in meatballs, continue cooking until meatballs are heated through; about 5-10 more minutes.

Swedish Chocolate Balls:

4 cups rolled oats
1 1/4 cup white sugar
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1 tsp vanilla extract
2 (1oz) squares unsweetened baking chocolate, melted
1/3 cup coconut flakes

Mix the oats, sugar and cocoa together in a bowl. Add butter and use your hands to mix ingredients together to make a thick dough. Mix in vanilla and melted chocolate until thoroughly mixed.
Place coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your to hands to make small sized balls. Roll balls in coconut flakes and refrigerate until firm, about 1hr.
EnJOY!

Spinach Salad with Bacon and Egg

This is a great salad for large groups. It is so tasty and harty! Plus there is bacon in it, how can you go wrong with bacon?! Thanks Kelle Templin for sharing this recipe with me years ago!
Spinach Salad with Bacon and Egg

2/3 cup veggie oil
1/4 cup white wine vinegar
2 tsp soy sauce
1 tsp sugar
1 tsp dry mustard
1 tsp curry powder
1/2 tsp salt
1/2 tsp garlic salt
1 tsp black pepper
2 bunches of baby spinach or one large bag of prewashed baby spinach
1 lb bacon, cooked crispy
2 hard boiled eggs, grated

Combine the first 9 ingredients in a covered jar, shake well; chill until ready to serve salad. Crumble your bacon into little bits. Add to the baby spinach in a large serving bowl. Add your grated hard boiled eggs. Then shake your chilled dressing and pour over salad. Toss salad and serve. EnJOY!

Ganache Stuffed Cookies

I was inspired by Whole Foods the other night when I had a horrible hankering for chocolate. Not just any chocolate, it had to be rich goodness or I was going to hurt someone. The woman at the bakery saw it in my eyes, and gave me just the right fix... Ganache, stuffed, in the middle of two chocolate chip cookies! Bam! I'm cured! I used one of my go-to cookie recipes but you could really just whip up a batch of ganache and stuff it in the middle of any cookie really.

Ganache Stuffed Cookies

Chocolate Chip Cookies
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup margarine or butter, softened (not melted)
1/2 cup butter flavored shortening
1 1/2 tsp vanilla extract
1 egg
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 (6oz) pkg (1 cup) semisweet chocolate chips

Heat oven to 375. In large bowl, combine brown and white sugars and butter and shortening. Cream together until light and fluffy. Add vanilla and egg, blend well.
Add flour, baking soda and salt, mix well. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto a cookie sheet. Bake for 8-10 minutes or until light golden brown. Cool 1 minute and remove from cookie sheets onto cooling racks.

Chocolate Ganache

1 (12oz) bag semi sweet chocolate chips
1 cup heavy whipping cream
1 tblsp butter

Put all ingredients in a medium sized microwave safe bowl. Microwave together in increments of 30 seconds, stirring in between each. It should only take 1 to 1 1/2 minutes total. Mix until smooth.
For cookies, let ganache cool in fridge for about 30 minutes until it firms up. Then using a teaspoon, scoop out a teaspoon full and put on the bottom of one cookie and sandwich it with another. Viola! Instant mood booster!
If you want to use to ice a cake or cupcakes, let the ganache cool for about 10-20 minutes and drizzle onto your treat.
If you would like it to be frosting, let it cool completely, then beat it for a few minutes with an electric mixer until it becomes lighter in color and fluffy.
EnJOY!

PF Chang's Lettuce Wraps Healthified

Thank you Terrie Ginn for sharing this recipe from www.iowagirleats.com
I made this for a recent party I had, I tripled it and it made plenty! It really is so much like PF Chang's wraps but less guilt after stuffing your face full of 15 wraps! They are so easy to make so put this onto your menu for this week!

PF Chang's Lettuce Wraps Healthified

(serves 2-3)
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Sprinkle with chopped peanuts, and serve with cold lettuce leaves. EnJOY!

Snickers Brownies

This recipe is from www.jaseyscrazydaisy.com, I found it from pinterest. Gotta love pinterest. This recipe is easy to make, just takes a few steps to get it accomplished. It's kind of an eat with spoon brownie or a, be ok getting gooey while eating brownie. But oh so worth it!

Snickers Brownies

Brownie Layer
1 box of brownie mix, I prefer Betty Crocker's Fudge or Dark Chocolate mixes
Ingredients called for on box
1/4 cup hot fudge topping, unheated, straight from the jar

Nougat Layer *Adapted from How Sweet It Is
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla

Caramel Layer
1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel, or any kind of thick caramel

Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.

Prepare brownie batter according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Cool completely.

Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I didn't measure, because how exactly do you measure that sticky fluff? I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the freezer for about 15 minutes.

Pour the caramel over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. Let cool. Again, I usually stick this in the freezer for about 15 minutes.

Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth. Pour over nougat layer and cool completely. I usually stick them in the fridge until the chocolate is set. They chocolate gets pretty soft when left out, so I like to store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily. EnJOY!

Crack Potatoes

This recipe is off of pinterest, from www.plainchicken.blogspot.com Thank you Terrie Ginn for sharing this one with me! What is the name all about? Ever done crack? I hope not. But I hear it's highly addictive, well.. so are these potatoes! Warning: Do not make these if you are on a diet! Or atleast make them when there are a lot of people around to eat them so that you dont eat them all yourself! Seriously.
Crack Potatoes

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 pckges ranch dip mix
1 (32oz) bag frozen hash brown potatoes

Combine First 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 degrees for 45-60 minutes. EnJOY!

Texas Roadhouse Rolls w/ Cinnamon Honey Butter

This recipe is from www.life-as-a-lofthouse.blogspot.com and Im hooked on this site! There are so many recipes for me to make on this one! If youve ever been to Texas Roadhouse (not to be confused with Roadhouse, not the same) you know how amazing their rolls and butter is! If you have not been, go, run, don't stop until you get there! Order their ribs, and wash em down with their rolls! Seriously. Mmmm.

Texas Roadhouse Rolls
Yields 24 large rolls or 48 small rolls

4 teaspoons Active Dry Yeast
1/2 cup Warm Water
2 cups Whole Milk, scalded and cooled to lukewarm
3 Tablespoons Butter, melted and cooled slightly
1/2 cup Sugar
7 cups All-Purpose Flour
2 Eggs
2 teaspoons Salt

Dissolve yeast in warm water with a teaspoon of sugar, in the bowl of a stand mixer. Once yeast has dissolved, add milk, sugar and 2 cups of flour. Beat thoroughly on medium speed. Let stand until foamy (about 2 minutes). Add melted butter, eggs and salt. Beat well.

Add in another 5 cups of flour, slowly, to form a soft dough. *NOTE* Do not use more than 7 cups of flour total. The dough will be very soft and somewhat sticky, you may think it needs more flour, but it does not.

Knead dough on a floured surface, until it is smooth and satiny. ( I kneaded mine in my stand mixer with the dough hooks, for about 4 minutes) If you knead it with your hands, you will need to grease up your hands with some cooking spray, to help the dough from not sticking to your hands.

Once kneaded, place into a large, greased bowl. Place dough inside, and turn over to grease top. *NOTE* Again, dough will be sticky so you may need to grease your hands to handle while putting dough in the bowl to let rise. Cover, and let rise in a warm place until doubled in size.

Once dough has risen, remove from bowl and place onto a lightly floured surface. Lightly flour a rolling pin, and roll dough out into a large rectangle, that is a 1/2 inch thick. Carefully handling dough, fold the rectangle in half, to form a smaller, 1 inch thick rectangle. Using a pizza cutter, slice dough into 24 large squares or 48 small squares. Place squares onto greased cookie sheets. Cover, and let rise again, until doubled in size.

Bake rolls at 350 for 16-18 minutes, or until lightly golden on top. Remove from oven, and immediately brush tops with butter. Serve rolls with Cinnamon Honey Butter.

Cinnamon Honey Butter
1/2 cup Butter
1/4 cup Honey
1 teaspoon Cinnamon

In a bowl, mix the butter, honey and cinnamon together. Cover and chill in fridge until ready to use. EnJOY!

Cafe Rio Salad

Tonights dinner was thanks to the recipes from Laura Adams and Amberly Haney! Amberly made this for our family last year and I almost died and went to heaven! This meat is so incredibly sweet and amazing and the salad is not really a salad, it's dessert on lettuce. So good. Thanks Laura, Julie Funk and Amberly for sharing!When 3 people tell you to try something, you listen! If nothing else, the pork recipe is incredible! Most of these recipes are from the website www.thepickyapple.com which is an awesome website!

Cafe Rio Salad
Here is how to assemble a Cafe Rio salad, first lay a tortilla on the bottom of a pan and sprinkle cheese on top and bake for 5 minutes or until cheese is melted at 375.
Then add your beans, rice, pork, lettuce, guacamole, crushed tortilla chips, a shake of parmesan cheese, and top witha few cilantro leaves. Serve with the cilantro ranch dressing.
Of course you can skip a few of these steps and it will still be heavenly!
PS: my sweet pork looks overly saucey because I "oopsed" and added too much tomato sauce/juice. Follow directions, or yours will look like mine! haha.

Cafe Rio Sweet Pork

2 pounds pork (I used pork tenderloin)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice (I used a few tablespoons of tomato sauce instead)
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it (about 1 or 2 minutes). Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Lime Rice

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cilantro Ranch Dressing:

1 pckge Hidden valley ranch dressing (dry mix)
1 cup buttermilk
½ cbunch of cilantro, chopped
1 small jalapeno (seeds removed) optional
1 cup mayo
1 tsp lime juice
2 tomatillos (remove papery skin)
1 garlic clove

Blend all ingredients in the blender. Set aside in fridge until ready to serve.
EnJOY!

Frozen Reese’s Peanut Butter Pie

My gorgous friend Katrena Besich is the queen in the kitchen! She made this recipe from www.bakersroyale.com a few months ago and I couldnt wait to get my hands on the recipe! She used double the amount of reeses, I have a note in perentheses. Also, I cheated and used a store bought oreo pie crust to save time. Take the frozen pie out of the freezer about 5 minutes prior to serving to let it thaw just a touch.
Frozen Reese’s Peanut Butter Pie

(Makes one 9 inch pie or three 4 inch mini pies.)
Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan. (I actually cheated and used a store bought oreo pie crust)*

24 oreo cookies, crushed
4 tablespoon unsalted butter, melted
2 ½ cups Cool Whip
¾ cup creamy peanut butter
½ cup confectioner sugar
½ cup crushed Reeses Peanut Butter Cups (I used double!)
Optional: drizzle chocolate sauce and caramel on top to make it look pretty and dallop some whip cream on the edges of the pie.

Oreo Crust:

Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling:
Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces). EnJOY!

Indian Tacos/Taco Shortcakes

I came across a recipe from Betty Crocker for Taco Shortcakes but I changed it up a lot, I think this recipe is tastier. There are so many varieties of this to make. If you want simple, skip the pork recipe and just make some ground beef seasoned with taco seasoning and top your fry bread or the corn bread muffins with whichever meat you prefer. I couldnt decide which recipe to do so I made all the above. I loved the shredded pork recipe, so flavorful. The corn muffins were a cute idea and I have always wanted to make a fry bread recipe so I made that as well and it was amazing! Have fun!

Indian Tacos/Taco Shortcakes

Taco Shredded Pork Recipe:
2-pound pork boneless shoulder roast, trimmed of fat
1-2 envelope (1- oz) taco seasoning mix

12 prepared corn bread muffins or indian fry bread
Toppings:
3/4 cup shredded lettuce
3/4 cup chopped tomato
1 avacado, sliced
Shredded sharp cheddar cheese
olives, chopped
onions, choppped
3/4 cup sour cream
1/4 cup chopped fresh cilantro

If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix and rub all over meat. Cover and cook on low heat setting 8 to 10 hours. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks and remove any bone or fat. Return pork to cooker and mix well. Let liquids soak back into meat.
To serve, cut muffins crosswise in half or top indian fry bread (see recipe below). Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato, any other toppings desired and muffin top. Serve with sour cream; sprinkle with cilantro. EnJOY!



This is an awesome fry bread recipe from www.pioneerwoman.com, it's super easy to make. Just allow time to let it rise, and using crisco is key in this recipe. Dont try to substitute oil to fry, it wont be the same. You can also use any leftover dough to make into a dessert by adding honey, sugar, cinamon, butter, chocolate chips, you name it! Mmmmmm. This recipe only makes about 6 good sized pieces.
Indian Fry Bread

3 cups All-purpose Flour
1/2 teaspoon Salt
3 teaspoons Baking Powder (slightly Rounded Teaspoons)
3/4 cups Milk
Water As Needed To Get Dough To Come Together
Vegetable Shortening Or Lard For Frying

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces. Serve warm and EnJOY!

Chubby Hubby Bars

Oh thank you www.cookiesandcups.com for this scrumptious dessert! Oh my, one of my favorite for sure. It feels so naughty eating it... it's that good!
Chubby Hubby Bars

2 1/2 cups all purpose flour
1 cup (2 sticks) butter, room temp
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp coarse sea salt
1 1/2 cups coarsely chopped pretzels
1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
1 (14 oz) bag of caramels, unwrapped
2 Tbsp water
2 cups semi sweet chocolate chips, melted

Preheat oven to 350
Spray a 9×13 pan lightly with cooking spray. Beat together your butter and sugars until light and fluffy, approx 1 min. Add eggs and vanilla, mix until incorporated.
On low speed add in your salt, baking soda and flour, mixing until just combined.
Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
Spread in your prepared pan and bake for 25 minutes.
Let cool completely. Approx 30 minutes to an hour.

When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted. Pour over your bars.
Chill in fridge for 15 minutes to set caramel.
Melt your chocolate chips in a double boiler or microwave and spread over caramel.
Put back in the fridge for at least 30 minutes or until chocolate is set.
Cut into squares when ready to serve. EnJOY!

Holycraptheseareamazing Cookies

No, really, that's the name of these cookies! Ha! Fitting too. I found this recipe via pinterest, at www.stickygooeycreamychewy.com, super cute website. These are just so easy and fast to make. When making your chocolate drizzle, I put chocolate chips (semi-sweet or milk) into a ziplock bag and microwaved it for 30 seconds until just starting to melt. Then cut a small amount onto one of the corners of the bag and drizzle your chocolate that way.
Holycraptheseareamazing Cookies
(Makes about 3 dozen cookies)

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
6 cups corn flakes
3 oz good quality chocolate of your choice

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
Drizzle the melted chocolate over the cookies. EnJOY!

Paula's Popover's

I tried two versions of this one, Alton Brown's version from food network, and Paula Deen's version. I now love Paula Deen that much more! She makes her recipes easier to figure out and just plain tastier! Thanks Paula! These are ridiculously easy to make, and so fluffy and good!
Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
Butter, jam, syrup or honey, for serving

Preheat oven to 450 degrees F.
Grease 12 large muffin tin cups or 12 custard cups. Break the eggs into a bowl and beat well. Add the milk, flour, and salt, and beat until just blended. Fill the muffin tin cups or custard cups 3/4 full with the batter. Place the pan on the center rack in the oven. Bake for 30 minutes without opening the oven door. Take them out when they are golden brown.
Serve the popovers hot with butter, jam, syrup, or honey. EnJOY!

Crockpot Beef Stroganoff

This is a Betty Crocker recipe that had me at crock pot. I love a nice easy crock pot recipe! Especially one that tastes amazing! I have a different version of a stroginoff on my blog as well but this one is great because it's stew meat, yum, and it's in the crock pot. Creamy, yummy, goodness.

Crock pot Beef Stroganoff

2 lbs beef stew meat
1 large onion, chopped (1 cup)
1 can (10 3/4oz) condensed golden mushroom soup
1 can (10 3/4oz) condensed cream of onion soup (I used cream of celery)
2 jars (4.5oz each)sliced mushrooms, drained
1/4 tsp pepper
1 pckge (16oz) egg noodles
1 pckge (8oz) cream cheese, softened
1 container (8oz) sour cream
chopped fresh parsley, if desired

Mix beef, onion soup, mushroom soup, mushrooms and pepper in 3-6quart slow cooker. Cover and cook on low heat setting 8-10 hrs. About 15 minutes before serving, cook and drain noodles as directed on package. Meanwhile, stir cream cheese into beef mixture until melted. Stir in sour cream. Serve beef mixture over noodles. Sprinkle with parsley. Makes about 8 servings. EnJOY!

I found this recipe from mostgawkedat.com/ Sweetpeaskitchen.com
This is a fun anyday recipe or a pretty valentines dessert! It is not a super sweet brownie so add a little extra sugar to the cheesecake portion if you want it sweeter. Easy to make and even easier to eat!

Red Velvet Cheesecake Brownies

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies. EnJOY!

Molly's Chicken Stew, Italiano Style

This recipe is from my incredibly talented friend Molly Delmonte. She is from sonoma county but is working for some of the top restraunts in New York city. This recipe can be found in her cousin's cook book, Mom-a-liscious by Domenica Catelli. If you dont have this book, get it! This recipe is a monthly menu item in this home. I absolutely love it!
Molly's Chicken Stew, Italiano Style

1 whole chicken, quartered (or any four parts you like, I use 4 chicken breasts)
2 Tblsp extra virgin olive oil
1 yellow onion, thinly sliced into half moons
3/4 cup carrots, peeled and diced medium
1 Tblsp minced garlic, about four cloves
1 1/2 cups crushed tomatoes
2 celery stalks, halved lengthwise and cubed
1 cup chicken stock (I added 2 cups to make more saucy)
pinch of salt and pepper
splash of balsamic vinegar
1/4 cup fresh basil, chopped

Season chicken well with salt and pepper.
Heat one Tablespoon of the extra virgin olive oil in a hot pan until just before smoking. Add chicken, skin side down (if using skin) and sear until golden brown. Remove chicken, drain pan, and add one Tablespoon of the extra virgin olive oil. Add onions and cook until soft, about 5 minutes. Add carrots and garlic until they begin to soften, abouit five to seven minutes. Add tomatoes and celery and let cook for a few minutes.
Remove the skin from the cooked chicken and add chicken back into stew. (I slice or cube my chicken to make easier for the kiddos to eat)
Add chicken stock and simmer for about 25 minutes. Season with salt and pepper, balsamic vinegar and fresh chopped basil. EnJOY!

Easy Salmon Cakes with Tartar Sauce

This is a Weight Watchers recipe that does not taste "weight watcher-ish" at all! It really is easy to make and the tartar sauce rocks!
Easy Salmon Cakes with Tartar Sauce

1/3 cup + 3 Tblsp fat-free mayo, divided
1 Tblsp capers, drained and chopped
1 tsp lemon juice
1 (14oz) can salmon, drained
1 scallion, chopped (I used 1/4 of an onion)
1 celery stalk, finely chopped
1/4 cup + 3 Tblsp plain dried bread crumbs, divided
Few drops hot pepper sauce (optional)
2 tsp canola oil

To make the sauce, stir together 1/3 cup mayo, then capers and lemon juice in a serving bowl. Cover and refrigerate until ready to serve.
To make the salmon cakes, with a fork, mash the drained salmon in a large bowl. Stir in remaining 3 Tblsp mayo, the scallion, celery and 3 Tblsp bread crumbs and hot sauce. Shape into 4 (1/2 inch thick) patties. Cover and refrigerate until firm, about 1 hour.
Put remaining 1/4cup bread crumbs on sheet of wax paper. Coat patties with crumbs. Heat oil in a large nonstick skillet over medium heat. Add patties and cook until crisp and heated through, about 5 minutes on each side. Serve with tartar sauce. EnJOY!

Orange Chicken

I dont remember where I found this recipe but I love it. Its not difficult to make but a little bit time consuming, so give yourself plenty of time. The baking process soaks up the sauce. I like serving this over brown rice.
Orange Chicken

Chicken:
5-6 chicken breasts cut up into 2-3inch peices (or large bit size)
1 beaten egg
cornstarch
veggie oil

Sauce:
3/4 cup sugar
1/4 cup ketchup
1/2 cup white vinegar
1 Tblsp soy sauce
1/2 tsp garlice powder

Dip the chicken in egg and roll in cornstarch. Fry in a small amount of oil on a skillet until golden brown. Preheat oven to 325. Place in shallow greased 9x13 baking dish. MIx sauce and pour over chicken in baking dish. Bake 45-60 minutes and turn/stir chicken every 15 minutes. EnJOY!

Not Your Mama's Cauliflower/Brussel Sprouts

This is a yummy recipe from Chef Domenica Catteli's cookbook, mom-a-licious. I visited her restraunt in Cloverdale a few weeks ago (incredible by the way) and her aunt that works there told me to try this recipe using cauliflower, yum! Its a different way to cook it and super awesome. If your not into spice hold out on the red chili flakes.
Not Your Mama's Cauliflower/Brussel Sprouts

2 cups brussels sprouts, or cauliflower
2 Tblsp extra virgin olive oil
1 shallot, finely minced (or 1/4 medium onion)
1/2 tsp dreid red chili flakes
2 cloves garlic, minced
1 Tblsp fresh thyme (or rosemary, or a combination), minced
2 Tblsp water
pinch of salt and pepper

Cut the tough bottom off the sprout (or cauliflower), then cut in half lengthwise. Remove outer leaves of brussel sprouts if damaged.
Pour enough extra virgin olive oil in bottom of a skillet to coat it. Turn on medium high heat. Add shallot and chili flakes, saute until soft, about 2 minutes. Add garlic. Add spourts and half the thyme and cook until they start to brown, turning occasionally, about 10 minutes. If the sprouts seem to be sticking to the pan and getting a bit dry, add a couple tablespoons of water to loosen them up. Sprinkle with remaining thyme, salt to taste and serve. EnJOY!

Teriyaki Meatballs

Thanks Katrena Besich for sharing this super star recipe from www.lifesambrosia.com! Holy meatballs this is some good stuff! Such amazing flavors and the meatballs are so tender! This recipe only serves 4 so I doubled mine to feed my family of 5 and have some leftovers for the hubby to take to work. Teriyaki Meatballs
For the Meatballs:

1 pound ground turkey
2 cloves garlic, minced
3 green onions, diced
1 egg beaten
1/2 cup bread crumbs
1 teaspoon kosher salt (I would even add half that, it doesnt need all of it)
1/2 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon hot oil (I couldnt find this at the store and it tasted great without it)
2 tablespoons olive oil

Combine all ingredients, except olive oil, in a bowl. Mix well. Form into about 20 meatballs.
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 6 minutes, they will finish cooking in the sauce. Depending on the size of your pan you made need to do this in batches.

For the sauce:

2 cloves garlic minced
1 cup teriyaki marinade (I like Veri Veri Teriyaki because it has sesame seeds in it)
1 teaspoon soy sauce
1 teaspoon siracha sauce (optional)

Combine in a bowl. Once the meatballs have browned, return all of them to the pan. Pour sauce over and gently stir to coat. Cover and simmer for 20-25 minutes.
I served these over jasmine rice and topped with a little green onion, but now that I am thinking about it, you can stick them with toothpicks and they might also be a good appetizer. EnJOY!