Sweet Pepper Bruschetta

 

 

Ingredients:

• 1 small orange bell pepper, julienned
• 1 small yellow bell pepper, julienned
• 1 Tbsp butter
• 1/2 of a small onion, diced
• 1 loaf of ciabatta bread, sliced into (8) 1-inch slices
• 1 large fresh mozzarella ball, thinly cut into 16 pieces
• olive oil, balsamic vinegar, salt, pepper

Directions:

1. Lay ciabatta bread slices on a cookie sheet lined with non-stick aluminum foil.
2. Drizzle olive oil on each slice and brush with a pastry brush.  Sprinkle with salt and pepper.
3. Broil in the oven on the top rack for a few minutes until lightly browned. Watch with oven light on the be sure they don't burn.
4. Repeat step 2 and 3 after flipping bread over.
5. In a pan on the stove, melt butter and add pepper and onions.  Cook on low-med heat, stirring occasionally until very soft.
6. Top each slice of toasted bread with pepper mixture.
7. Top 2 pieces of mozzarella cheese on each slice.
8. Broil for 2-3 minutes until cheese starts to bubble.
9. Once out of the oven, drizzle tops with olive oil, balsamic and another sprinkle of salt and pepper. Serve immediately.

 



Penne Alla Norris

Had the most amazing homemade penne alla vodka over at the Gamble residence during the Superbowl, I just had to recreate it...

Ingredients:

• 2/3 of a 1 lb box of penne
• 1/2 stick of butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3/4 cup of vodka
• Standard large can of tomato puree (quality brand like Tuttorosso)
• 1 cup heavy cream
• 1/4 pound cooked ham and 1/8 pound of pancetta (I asked for these from the deli and had them slice it "thick" then cubed it up when I got home)
• 2 drops hot sauce
• a shake of salt, a shake of ground pepper, a shake of dried oregano
• 1/2 to 3/4 cup grated cheese

Directions:

1. Melt butter in a large skillet over low-med heat. Add onion and garlic and cook until translucent.
2. Stir in vodka and allow to simmer until the alcohol is fully cooked out.  You can tell this by lightly wafting the steam, if the alcohol hasn't burned off yet, it'll knock you in the face)
3. Add and stir in the can of tomato puree.
4. In a separate small skillet, sauté and crisp up the ham and pancetta in 1 teaspoon of olive oil.
5. When edged start to brown (like bacon would, but not fully cooked), add to sauce pot along with salt, pepper and hot sauce.
6. Lastly, add heavy cream and stir.
7. Boil a pot of water and cook penne to desired tenderness.
8. Drain penne and return to pot.  Ladle in sauce to dry penne pot until fully coated.  (I did this because I had extra sauce left over to freeze and didn't want the sauce amount to overwhelm the pasta.
9. Toss with grated cheese and serve.

Creamy White & Green Alfredo Lasagna

 

 

Ingredients:

• 1 pint of heavy cream
• 1 stick of butter
• 1 to 1 1/2 cups of grated parmesan cheese
• ground black pepper
• dried oregano
• 1 egg
• 16 oz container of whole milk ricotta cheese
• 2 cups package of shredded mozzarella
• 8 sheets of Barilla no-cook lasagna noodles
• 2 cups of steamed and chopped broccoli

Directions:

Prepare alfredo sauce to Tyler Florence's recipe.

"To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in 1 cup or slightly more parmesan cheese and stir to incorporate. Season with freshly cracked black pepper."

 

1. Set sauce aside.  In a medium bowl, combine ricotta, egg, a handful of shredded mozzarella, a 1/4 cup grated parmesan cheese and a dash or two of oregano.  Set aside.
2. Lightly spray a 8 by 8 or 9 by 9 glass baking dish with non-stick cooking spray.  Preheat oven to 375.
3. Layer lasagna in the following order: Alfredo sauce (enough to cover a thin coating on bottom of baking dish. 2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce. 2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce.  2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce.  Remaining 2 noodle sheets side by side. Remaining Alfredo sauce.  Remaining mozzarella cheese.
4. Cover with aluminum foil and bake for 50-60 minutes.  (Remove foil for last 5 minute of baking time.) (Also, I put the baking dish on top of a baking sheet if just by chance it was to overflow.)
5. Remove from oven and let sit for 15 minutes before serving.

(recipe adapted and changed from Tyler Florence/Food Network.com & Barilla)

 

 

 



Hint of Chocolate & Caramel Cheesecake

 

This is an original recipe not adapted from anywhere.  Since being snowed in all day yesterday during Snowstorm Nemo, I had the opportunity to research methods and measurements to create my own creation.

 

Ingredients:

 

Crust-

• 1 stick of butter, melted
• 2 cups of graham cracker crumbs
• 1 Tbsp of brown sugar, packed
• 1/4 cup of granulated white sugar
• 1/4 cup mini semi-sweet chocolate chips

Filling-

• 3 (8 oz) packages of cream cheese
• 1 1/4 cup granulated white sugar
• 2 tsp vanilla
• 3 eggs
• 3/4 cup sour cream
• 2 Tbsp flour

Topping-

• 1/4 cup mini semi-sweet chocolate chips
• Caramel sauce of your choice (I used the one available in the produce section)

Directions:

 

1) Mix butter and graham cracker crumbs in medium bowl. with a wooden spoon.  Crumble in brown sugar and white sugar and mix.  Press mixture into bottom and slightly up sides of a non-stick springform pan.  Bake at 325 for 10 minutes.

 

2) Remove from oven and immediately sprinkle with 1/4 cup chocolate chips, leave for a moment and then lightly spread now melted chips with spatula.  (Adding this layer creates an added hardness to the crumb layer and a similar s'mores like taste to the cheesecake overall.)  Set aside.

 

3) In large bowl, beat cream cheese with an electric mixer.  Add white sugar and vanilla and beat until mixed.  Add eggs, 1 at a time, beating after each one.  Lastly, add sour cream and flour and beat once more.

 

4) Pour filling onto prepared crust.  Bake at 425 for 10 mins, then reduce oven temp to 325 and continue making for about 55 mins. 

(Do not open oven during cooking, use oven light to see how it's doing.  I noticed it cracked circularly around the entire edge and puffed up like a soufflé would.

 

5) Remove from oven to cool on wire rack.   After being out for about 5 minutes, cheesecake will deflate back down to look normal.  Sprinkle with last 1/4 cup of chocolate chips.  Warmness of cheesecake will act like glue to adhere them on.  After about an hour of cooling, drizzle with caramel sauce. (I melted mine in the microwave for a minute for a smoother consistency.)  Transfer cheesecake to refrigerator, wire rack included. (As bottom of springform pan remains super hot.  (Chill for at least 4 hours)

 

6) Enjoy!!!!

 

 

 

 

Super Healthified Mushrooms with Chicken

Ingredients:

• 2 boneless chicken tenderloins (raw, chopped into 1 inch pieces)
• 8-10 fresh baby bella mushrooms ( lightly wiped clean & quartered or cut into 6ths)
• 1 Tbsp teriyaki sauce (I used one that was 25 calories per Tbsp)
• 1/3 can of turkey broth
• 1 teaspoon dried oregano

Directions:

• Line an 8 by 8 pan with non stick aluminum foil.
• Place chicken and mushrooms in pan.
• Drizzle teriyaki sauce over all.
• Pour turkey broth over all. (Essentially this semi-washes some of the teriyaki sauce away and to the bottom of the pan.
• Sprinkle with oregano.
• Bake in a 425 degrees over for 20 minutes.

This makes 1 serving.

New Year's Eve Sweet Bacon Weenies

 

Ingredients:

 

1 lb bacon, any kind (I used hickory smoked)

1 package cocktail smoked mini hot dog links (Hillshire Farm)

1/3 box of brown sugar (original recipe said to use the entire 1 lb box!)

1 box of toothpicks

Directions:

1.  Preheat oven to 350 degrees.

2.  Line 9x13 inch cake pan with non stick aluminum foil.

3.  (Very necessary to help with clean up) Open package of bacon and cut each slice into thirds.

4.  Tightly wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.

5.  Place each bacon wrapped weenie in cake pan, making sure to crowd them together.

(You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.

6.  Place weenies in hot oven.

7.  Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.

8.  Continue until sugar is completely melted and bacon is thoroughly cooked, roughly 45 minutes.

9.  Shut off oven and leave them in there for up to an additional 20 minutes to keep warm if needed.

Transfer to a platter and enjoy.  I noticed that the sugar starts to harden slightly if they cool a bit before eaten, therefore be sure that they are in a single layer on the platter or some will stick together!

 

(Adapted from food.com)

 

Brie En Croute (Baked Brie)

 

 

Ingredients

• 1 sheet frozen puff pastry, pre-packaged
• 1 tablespoon butter
• 2 tablespoons minced walnuts
• 3-5 tablespoons dried cranberries
• 1 tablespoon agave nectar
• 1 (8-ounce) wheel Brie
• 2 tablespoons brown sugar
• 1 egg yolk, beaten
• Crackers, for serving

Directions

Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 30-40 minutes (depending upon room's current temperature) and unfold.
In a small bowl, melt the butter in microwave for 30 seconds or less. Mix the walnuts, cranberries, agave and brown sugar in the butter.  Lay the puff pastry out on a flat surface.  Pour walnut mixture in a pile on the center of the dough sheet. Place the brie on top of mixture. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough until sealed.  Reserve any excess dough.  Flip over.  Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.

To give a special look, cut extra pastry into leaves and berries 


(Adapted and modified from Paula Deen and foodnetwork.com)

 

 

Baconish Baked Mac & Cheddary Cheese

 

Ingredients:

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 soup can milk
• 1/8 teaspoon ground black pepper
• 1/3 of a 1-pound package rotini pasta (I used the tri-color kind) or medium shell pasta (about 1 1/2 cups), cooked and drained
• 2 tablespoons plain dry bread crumbs
• 2 teaspoons butter, melted
• * I also added about 1/4 cup crumbled cooked bacon and about 1/2 cup leftover rotisserie chicken

Directions:

 

1) Heat the oven to 400°F.  Honestly, I don't remember, but I may have lightly sprayed the casserole dish first.

2) Stir the soup, milk, black pepper and pasta in a 1-quart casserole.  Add bacon and chicken if using.   

3) Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.                                                    

4) Bake for 20 minutes or until the pasta mixture is hot and bubbling.

 

(recipe adapted from campbellskitchen.com)

Mini Garlic "Monkey Breads"

Ingredients

• 2 (7.5 oz) cans buttermilk biscuits
• 6 Tbsp butter, melted
• 3 cloves garlic, minced
• 2 Tbsp dried or fresh parsley flakes
• ¼ cup grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired

Instructions

1. Cut biscuits into 4 pieces and place in a bowl. I like to use kitchen shears of a pizza cutter to the cut up the biscuits.
2. Combine the melted butter, garlic, parsley, and ¼ cup Parmesan cheese together and pour over the biscuit pieces.
3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.
4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.
5. Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Makes 12 mini garlic monkey breads.

Recipe can easily be cut in half to make 6.  Perfect alternative to garlic bread.

(Adapted from realmomkitchen.com)

Gooey Caramel Apples

Ingredients:

• 5 Apples (I used Golden Delicious and Ida Red)
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 5 wooden sticks
• 2 Tablespoons of milk

Directions:

1. Press a craft stick into the top of each apple. Line a baking sheet with non-stick aluminum foil and lightly spray with non-stick spray.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated.  Using spoon method also. Place on prepared sheet to set.  Store in fridge.

(Note:  After sticking sticks in apple, I put them uncoated in the fridge for like 20 minutes, the caramel seems to stick better to cold apples)
(Also, the apples used were picked from an orchard, if you purchase yours from a store, be sure to wash off any waxy coating them may have on them.)

Recipe adapted from allrecipes.com

Best by far, Chocolate Chip Cookies

When I say best by far, I mean it.  Think "Chewy Chips Ahoy."  These are them, but fresher.

Ingredients:

• 1/2 cup (1 stick butter), softened
• 1/2 cup white sugar
• 1/2 cup packed dark brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tablespoon hot water
• a small dash of baking powder
• 1/2 tsp course salt
• 1/2 to 1 cup mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, white sugar, and brown sugar until smooth and fluffy. Beat in the egg, then stir in the vanilla. Dissolve baking soda in hot water. (I used a large spoon with hot water and added the baking soda to it..made it easy to slide and drip right into the batter) Add to batter along with baking powder dash and salt.  Stir in flour, stir in chocolate chips. Drop by tablespoons, rounded like meatballs onto parchment paper lined pans. Do not overcrowd.  Do in batches.  I was able to yield 27 cookies.
3. Bake for about 10 minutes exactly in the preheated oven. Let cool on pan for 2 minutes then transfer too cooling rack.  Store in lidded "Tupperware."

(Adapted from allrecipes.com)

Creamy Queso Crock Pot Dip

The picture certainly does not do justice.

Ingredients:

• 1 lb ground turkey
• 1 lb Velveeta processed cheese, diced into 1 inch cubes
• 1 to 2 cups salsa (based on preference)
• 4 oz. small can of diced green chiles

Directions:

In a pan on the stove, saute ground turkey til fully cooked, chopping it up with a wooden utensil as it cooks.
Drain if needed.  
Add to crock pot along with Velveeta, salsa and green chilies.  Mix ever so slightly.
Cook on Low for 2.5 hours, then turn to Warm until ready to serve with tortilla chips.

"Premium" Tres Leches Cake

Ingredients:

• 1 box Betty Crocker® SuperMoist® yellow cake mix 

• 1 box instant vanilla pudding

• 1 1/4 cups water & milk (3/4 cup milk and the rest water)

• 1 tablespoon vegetable oil

• 2 teaspoons vanilla

• 4 eggs

• 1 can (14 oz) sweetened condensed milk

• 1 cup whole milk

• 1 cup heavy cream 

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan).  Spray bottom and sides of 13x9-inch pan.
• In large bowl, beat cake mix, dry pudding powder, watered milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork or wooden skewer, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, 1 cup whole milk and heavy cream. Carefully pour evenly over top of warm cake, starting with the edges and working towards the center. Let cool for at least 30 minutes. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Store covered in refrigerator.  Top with whipped cream to serve.

 
(Adapted from Larry's Mom and Betty Crocker) 

2 Ingredient Pumpkin Muffins

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree (Libby's)
• 1 teaspoon ground cinnamon (optional)

Directions

1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree and cinnamon until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean. 

*Next time I may get a small bowl and mix 1 Tbsp. Butter, 2 Tbsp brown sugar and a sprinkle of flour.  Crumble with fingertips and add a pinch to the top of each muffin before baking the a slight crust and extra hint of sweetness.
  
(Adapted from allrecipes.com and pinterest)

Cookie Dough Dip

Ingredients:

• 1/2 cup butter, melted
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 (8 oz) block cream cheese, softened
• 1 cup confectionery sugar
• 1/2 cup mini chocolate chips

Directions:

1. Whisk the melted butter together with the brown sugar, vanilla, and salt in a medium bowl; set aside.
2. In a separate medium bowl, beat cream cheese until softened. Add the butter mixture and the confectionery sugar, beating until combined with an electric mixer. Stir in the chocolate chips.
3. Cool in refrigerator, say an hour.. Serve with chocolate chip Teddy Graham crackers ( A MUST) or other lightly sweetened cookie.

(Adapted from laurassweetspot.com)

Michelle's Chamomile Cupcakes with Honey Buttercream

Cake Ingredients:

• 1 1/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 - 2 tsp vanilla
• 1/2 cup milk
• 3/4 cup (a stick and a half) unsalted butter
• 5 Tbsp Chamomile Tea loose leaves (cut open tea bags)
• 3/4 cup white sugar
• 2 eggs

Cake Directions:

1. Heat butter in a saucepan over low heat.  Add chamomile.  Simmer on low heat for 5 minutes.  Remove from heat and allow to steep for 5 additional minutes. Strain into measuring cup and bring to room temp. (Strained butter should now amount to 1/2 cup)
2. Preheat oven to 350 degrees.  Whisk flour, baking powder & salt in a medium bowl.  Mix milk and vanilla in a small bowl.
3. In third large bowl, cream strained butter and sugar together.  Add eggs, one at a time.  Add half of the dry mix, milk, then remaining half of dry mix.
4. Pour batter into 12 cupcake liners.  Bake for 20 minutes.  Test doneness with butter knife.

Frosting Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 4 Tbsp (plus one extra squirt) honey
• 2 cups powdered sugar
• 1 Tbsp heavy cream
• 1/2 tsp vanilla

Frosting Directions: 

1. With a hand mixer, beat butter and honey until creamy.
2. Add sugar, one cup at a time.
3. Add heavy cream and vanilla, beat until fluffy.

Frosting makes more than enough, tend to be generous when frosting cupcakes.

Store loosely covered and at room temp.

(Recipe adapted from Michelle C.)

Escarole & Beans

Ingredients

• 3 tablespoons olive oil, divided
• 1 large head escarole, chopped into thin ribbons
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 (16 ounce) can white cannellini beans, undrained
• 3 sprigs fresh parsley, chopped
• grated parmesan cheese

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 8-10 minutes.  Remove from skillet and place in a bowl.
2. In now empty skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Saute for 2 minutes. Pour in beans with juices, and simmer until creamy, about 8 minutes. Stir in escarole and parsley; simmer 10 minutes more. Stir in a sprinkle of parmesan cheese just before serving.

Adapted from allrecipes.com

Makes 2 side dish servings.

Slow Cooker Sweet Steamed Carrots

Ingredients:

• (1) 16 oz. bag of baby carrots
• 1/4 cup water
• 2 Tbsp. butter, diced
• 1 tsp. white sugar
• 1/4 tsp. salt
• 1 1/2 tsp. brown sugar

Directions:

1. Layer carrots in slow cooker.
2. Add water and pieces of butter.
3. Sprinkle with sugar and salt.
4. Cover and cook on Low for 6 hours. 
5. Sprinkle brown sugar during last 10 minutes of cooking time.

Recipe adapted from book: Fix-It and Forget-It 5-Ingredient Favorites 

Crock Pot Onion Potatoes

Ingredients:

• 4 Large or 6 Medium Idaho Russet/Baking Potatoes, peeled and diced
• 1/3 cup olive oil
• 1 packet of dry onion soup mix (I used Lipton's Beefy Onion)

Directions:

1. I lined a slower cooker with a plastic bag liner.  God's gift.  Reynold's makes them.
2. Add  potatoes and olive oil and mix.
3. Add onion soup mix and...well...mix.
4. Cover and cook on Low for 5 hours.
5. (During last hour, sprinkle dried thyme if desired)

Serve with sour cream

Recipe adapted from book: Fix-It and Forget-It 5-Ingredient Favorites

Martha's Oatmeal Bars

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
• 3/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour, (spooned and leveled)
• 2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 to 1 cup chopped prunes or raisins

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Cook's Note

To store, keep in an airtight container at room temperature, up to 3 days.

(Recipe adapted from MarthaStewart.com)