Chocolate Cobbler

Chocolate what? That was my immediate reaction when I saw this recipe on the Bake or Break cooking blog (link is in my favorite links on the right side). I had never heard of chocolate cobbler before. It looked like a Mississippi mud pie my mom use to make growing up. So today when I wanted a dessert that would go well with ice cream I decided to try this out. I'm sure glad I did. It was decadent & delicious. It's like a chocolate cake that makes it's own chocolate sauce. & the best thing about was how easy it was!

Chocolate Cobbler

Bake or Break

1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup 1 cup all-purpose flour 7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup unsalted butter, melted 1 & 1/2 teaspoons vanilla extract 1/2 cup firmly packed light brown sugar 1 & 1/2 cups hot water

Preheat oven to 350°. Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan. In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir. Bake for 35-40 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream. Makes 8 servings.

Blueberry Crumb Bars

I had a bunch of blueberries in my freezer that I needed to use, so when I saw this recipe on Smitten Kitten (look at sidebar for Smitten Kitten site) I knew I had a winner. They're like shortbread blueberry bars. Delicious!

Blueberry Crumb Bars
Adapted from AllRecipes.com

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown.

Rudy's-like Cream Corn

Last night we had a birthday party for some of our friends. We had bbq pulled pork & tons of sides. I really wanted to try to make Rudy's cream corn for it so I searched online & found a recipe on www.allrecipes.com that looked like it might be a winner & it ended up getting rave reviews! I thought it tasted great. A few of the party goers thought it tasted better than Rudy's, that is the ultimate compliment!! The only change I made to the recipe is that I didn't add the Parmesan cheese.

Cream Corn Like No Other

Submitted by: DIANA YOCKEY Rated: 5 out of 5 by 260 members

Prep Time: 5 Minutes Cook Time: 10 Minutes

Ready In: 15 Minutes Yields: 8 servings

INGREDIENTS:

2 (10 ounce) packages frozen corn kernels, thawed 1 cup heavy cream 1 teaspoon salt 2 tablespoons granulated sugar 1/4 teaspoon freshly ground

black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons all-purpose flour 1/4 cup freshly grated Parmesan cheese

DIRECTIONS:

1.

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Shrimp Tacos

I decided to make shrimp tacos tonight for the first time. They were really good. Almost perfect, but not completely perfect. I will have to work on it more. I breaded the shrimp in 1 c flour mixed with 1 t chili powder & 1 t old bay, then put it in milk & finally panko bread crumbs before cooking it in a skillet with a little olive oil. Then for the cabbage slaw I chopped about 1/2 head of red cabbage & mixed it with half a red onion, & then added a dressing made of 1/4 c olive oil, 2 T rice vinegar, 2 T lime juice, 2 T sugar, dash salt, dash pepper. I put the shrimp in a warm corn tortilla, topped it with some cabbage & then topped that with a mixture of 2 avocados mashed, 1/4 t garlic powder, 1/4 t fajita seasoning & 2 T sour cream. I served the tacos with rice mixed with black beans, diced tomatoes, cumin, chili powder, onion powder and garlic powder to taste.

Omlet in a bag

A friend of mine sent me an email with directions for how to boil an omlet in a a bag. I thought...genius! We tried it last Saturday. I think it's a great idea, but it didn't turn out as delicious as I had hoped. It was super easy though! You just put 2 eggs in a ziplock & mush them around. Then add whatever you like in your omlet, peppers, cheese, ham, etc. Then you get all the air out & seal it. Put a pot of water on the stove & when it's at a roaring boil you put the bags in & boil them for 13 minutes. The eggs were slightly undercooked in the middle, so I put them in the microwave for 30 seconds. The taste was great, the texture was just a little spongy. I think it's definitely worth another try & would be nice when family is in town so everyone can make their own & then they're all done at the same time. Has anyone else tried this?

Maddie's birthday - Cupcake pops

We had a blast today for Madeline's birthday. I had a great time planning the menu. I made mini pizzas shaped like flowers, mini corndogs, mini grilled cheese shaped like little m's & cupcake lolli-pops. Most of the things are pretty self explanatory, but the lolli-pops were quite an ordeal let me tell you! I saw them on a blog called Bakerella & she made them on Martha Stewart. Although they were a hit they were a little too much work to do while wrangling 2 kids, so I don't think I will be making them again for awhile! They were a really fun addition to the party though.

The recipe is super long, so if you click on the heading for this post it will take you to the recipe on Martha Stewarts website. You can also click on the Bakerella site on the right side of the top of my blog to see it. It's awesome!

Strawberry Pizza

I had a bunch of strawberries in my freezer that I needed to use, so I've been looking for a good recipe to use them in. Yesterday I was looking at some food blogs & I came across a new one that is a new favorite. (It's the new Home Based Mom one on the front of my blog page). She had a strawberry pizza recipe that looked awesome. The crust was WAY easier than the fruit pizza I usually make & it was so much easier to just use one kind of fruit. It was super easy & a delicious Summer dessert.

Strawberry Pizza
Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
Filling:
1 (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1/2 cup granulated sugar
1/4 tsp. freshly squeezed lemon juice
Topping;
1 cup fresh strawberries, mashed
4 Tbsp. granulated sugar
1 Tbsp. cornstarch
8 - 10 strawberries sliced.
Crust:
In a medium bowl, combine flour, sugar and butter. Form into a ball with hands and press into a 14 inch ungreased pizza pan (I used my Pampered Chef pizza stone)
Bake at 325 degrees for 15 minutes. Cool.
Filling:
In a medium bowl, combine cream cheese, vanilla, sugar and lemon juice. Spread on cooled crust.
Topping:
In a saucepan over medium heat, combine strawberries, sugar and cornstarch. Simmer until thick and glossy. Cool. Spread on top of cream cheese filling.
Cut fresh strawberries crosswise to make rounds that resemble pepperoni, place on pizza and serve

Salmon Cakes with Lemon Aioli

Tonight for dinner I tried a new recipe from a really cool cooking blog I just found called Sister's Cafe http://sisterscafe.blogspot.com/search/label/salmon . It was delicious & super easy. It's Salmon Cakes with Lemon Aioli (actually I didn't have lemon, so I used lime & it was still great). I served it with wheat tabouli salad with cucumbers and feta cheese.

Salmon Cakes with Lemon Aioli

Adapted from Marguerite Henderson

Submitted by Melanie

2 cups cooked salmon, flaked (1-1 1/2 pounds)*

1/2 cup dry bread crumbs

2 green onions, chopped

1/4 cup diced celery

1/4 cup mayonnaise (I use light)

1/8 tsp cayenne pepper

1 tsp dried dill

1 tsp dried thyme

1 tsp worcestershire sauce

1 egg

1/2 tsp salt

2 T. butter

1 T. vegetable or olive oil

*Poach salmon in a slow simmer of water, or broth for 8 minutes.

Lemon Aioli

1/2 cup mayonnaise ( I use light)

2 T. cream ( I use milk)

Zest and juice of lemon ( I did not use the whole amount)

1/2 T. prepared horseradish

1/2 T. dijon mustard

1 tsp chopped garlic ( I use bottled)

1 tsp dried thyme

*Mix and refrigerate until ready to serve. Makes 3/4 cup

In a bowl, combine the salmon, crumbs, green onions, celery, mayo, cayenne, dill, thyme, worcestiershire sauce, egg and salt. Shape into 8 salmon cakes.

Melt butter and oil in heavy skillet. Brown salmon cakes on both sides, about 5 minutes per side. Place on serving platter lined with mixed greens. Garnish cakes with fresh dill sprigs, or chopped parsely or green onions. Top each with a dollop of aioli. Makes 8 cakes. These can be make ahead and refrigerated. Place on a baking sheet and warm at 400.

Oatmeal Cream Pies

Maddie & I had fun making oatmeal cream pies today for a lunch with our friends. I think they're better than the real thing.

Oatmeal Cream Pie Recipe

32 min | 20 min prep

SERVES 12 , 2 dozen

• 1 cup margarine
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 1 1/2 cups quick oats

Cream Filling

• 2 teaspoons very hot water
• 1/4 teaspoon salt
• 1 (7 ounce) jar marshmallow cream
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
2. Combine flour, salt, baking soda, and cinnamon.
3. Add to the creamed mixture; mix in the oats.
4. Drop dough by TBS on ungreased sheets.
5. Bake at 350 degrees F.
6. Bake for 10-12 minutes,or until just starting to brown around the edges.
7. They will look moist; don't overcook.
8. While the cookies bake prepare the filling.
9. In small bowl, disolve the salt in the hot water.
10. Allow this to cool.
11. Combine marshmallow cream, shortning, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.
12. Add the cooled salt water and mix well.
13. Spread filling on flat side of one cookie, press 2nd cookie on top.

Chocolate Cupcakes with Peanut Butter Frosting!

Need I say more than the title??

I saw Ina Garten (Barefoot Contessa) make this on the Food Network a couple of weeks ago & have been waiting for a reason to make them. So when Matt said it was his co-workers birthday yesterday I knew I had the perfect cupcake to make. They are UNBELIEVABLE. I seriously could have eaten the whole bowl of frosting myself. The frosting is super creamy & the peanut butter has a light creamy taste, it's not too overpowering. They're seriously awesome cupcakes.

Chocolate Cupcakes and Peanut Butter Icing

Barefoot Contessa

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee (I didn't use obviously)

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk and sour cream. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired (I didn't add chopped peanuts, I wanted it to just be creamy).

Kathleen's Peanut Butter Icing:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature (I only used 4 T because that's what I had left from the stick & a half from the cupcakes & I didn't want to open another stick of butter. Believe me, I didn't miss the 1 T in the taste)

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Another thing to do with Rhodes Rolls!!

I was looking at the Food Network website a few days ago & they have a special section titled Paula Dean's 50 favorite recipes. I was browsing & trying to think of something to make for Sunday dinner dessert, then bam! I saw a picture that looks much better than my pic, but you get the idea. She calls it a coffee cake, but I think it's more like a cinnamon roll casserole or monkey bread. It got rave reviews & was all gone by the end of the night & we only had 5 people eating & one was Madeline! I can't stress enough how easy this recipe was to make.

Notes: I didn't add pecans because we think Maddie's allergic to them. It really does need at least 8 hours to rise.

Ultimate Coffee Cake

Recipe courtesy Paula Deen


16 to 18 unbaked frozen dinner rolls

1 (3-ounce) package regular butterscotch pudding mix, not instant

1/2 cup brown sugar, packed

1/2 cup pecans, chopped

1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

French Chocolate Granola

I saw this recipe on another cooking blog & thought healthy granola with a little chocolate? That's my idea of health food! ;)

French Chocolate Granola
(from The Picky Apple food blog)

3 cups rolled oats

½ cup raw almonds, chopped

½ cup sweetened shredded coconut

2 Tbsp. granulated sugar

Pinch of salt

6 Tbsp. mild honey

2 Tbsp. vegetable oil (I used olive)

½ cup, or more, finely chopped bittersweet chocolate (I used the Giradelli bittersweet chips in the baking aisle)

Preheat the oven to 300°F.
In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.
In a small saucepan, warm the honey and oil over low heat, whisking occasionally until the honey is loose. Pour over the dry ingredients, and stir to combine well.
Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.
When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir or shake to mix.

Bread Pudding

I had a bunch of croissants sitting in my refrigerator & I've been trying to figure out what to do with them. I've never made bread pudding so I decided to try it for the first time with the croissants. I adapted a recipe from allrecipes.com by using the croissants instead of bread. I haven't tried it yet, but my taste tester (Matt) said it was delicious.

Bread Pudding

INGREDIENTS:
3 cups bread cubes (sub: croissants)
4 cups scalded milk
3/4 cup white sugar
1 tablespoon butter
1/2 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
3.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4.
While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Father's Day Recipes

For Father's Day yesterday I made an awesome egg casserole in the morning & then slow cooker (thanks to a 1 pm church time! :)) bbq ribs with twice baked potatoes, salad & banana cream pie for dinner. Everything turned out great & I got the casserole recipe @ my favorite website allrecipes.com.


Country Breakfast Casserole
Submitted by: Kristin
Prep Time: 15 MinutesCook Time: 50 Minutes
Ready In: 1 Hour 15 MinutesYields: 8 servings
INGREDIENTS:
1 (16 ounce) package
breakfast sausage
1 chopped green onion
2 cups shredded Cheddar
cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 (2.64 ounce) package
country gravy mix
6 slices bread, cut into 1 inch
cubes
2 tablespoons melted butter
(optional)
paprika to taste (optional)
DIRECTIONS:
1.
Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
2.
Brown sausage in a large skillet; drain fat.
3.
Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
4.
Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Slow Cooker Barbecue Ribs

4 pounds pork spare ribs
salt and pepper to taste
2 cups Catlemans BBQ sauce
1 cup ketchup
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce

DIRECTIONS:Put all ingredients in slow cooker on low for 8 hours.

Mother's Day Dinner

My very sweet husband & awesome brother Shaman made mother's day dinner tonight & it was awesome! They made some of my favorite recipes, quiche & homemade lemon bars! It was awesome & so thoughtful.

Quiche Lorraine

1 recipe pastry for a 9 inch single crust pie

12 slices bacon

1 cup shredded Swiss cheese

1/3 cup minced onion

4 eggs, beaten

2 cups light cream

3/4 teaspoon salt

1/4 teaspoon white sugar

1/8 teaspoon cayenne pepper

Directions:: 1 Preheat oven to 425 degrees F (220 degrees C).

2 Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.

3 In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.

4 Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Then he used the same recipe except substituted broccoli & cheddar for the bacon, onions & swiss.

Lemon Bars

INGREDIENTS:

1 1/2 cups all-purpose flour

2/3 cup confectioners' sugar

3/4 cup butter or margarine, softened

3 eggs

1 1/2 cups white sugar

3 tablespoons all-purpose flour1

/4 cup lemon juice

1/3 cup confectioners' sugar for decoration

DIRECTIONS:

1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

2.Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.

3.Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

4.Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Not Yo' Mama's Banana Pudding

My Dad loves all things banana, so I always have my eye open for new banana things to try. One look at the picture of Paula Dean's Not Yo' Mama's Banana Pudding online & I was sold. Then I just had to wait for a good reason to make a big pan of this not so diet friendly stuff. We went to a BBQ tonight to hang out with my friend Janet who's in town, so it was the perfect opportunity. This recipe was all I dreamed it would be. So creamy & rich & the cookies make it so delicious. I took a picture of the top and the bottom of the pan. I put the cookies in so you could see the pictures on them from either side.

Mom, if you're reading this this is definitely something Dad would love!

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen
2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas, sliced (I used 3 bananas sliced thin & I think it was plenty)

2 cups milk 1 (5-ounce) box instant French vanilla pudding (I couldn't find a 5-oz box, so I used 1 & 2/3 boxes of the 3-oz size. I think it would be really good with banana pudding to give it that extra banana punch.)

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Last Chocolate Chip Cookie Recipe You Will EVER Need!

Until recently I didn't have a chocolate chip cookie recipe that I used every time. None of the recipes I'd tried were amazing, or I would make them one time & they would be great & then I would make them again & they would just be so so. So about a year ago I was watching the Food Network & Alton Brown did a show about chocolate chip cookies where he made 3 different recipes & by varying the amount of brown sugar to white sugar he used, melted butter vs. soft & a few other things the cookies all came out completely different. One cake like, one chewy & one thin. I don't really like cakey cookies, so I decided to try the chewy & thin. I like my cookies to be chewy in the middle & have a crispy outside. I tried the chewy & they were a little to cakey for my liking. Then I tried the thin & I have never made another recipe of chocolate chip cookies again! They are my perfect chocolate chip cookie. A couple of keys I think while making them is to leave the mixer on throughout the entire mixing process (except to scrape down the bowl). I think it gives them a lighter finish. These cookies are heaven. I usually just use chocolate chips in them, but the cookies in this pictures are of the last time I made them & I put white chocolate chunks & macadamia nuts in them. So so so good!

Chocolate Chip Cookies (The Thin)
Recipe courtesy Alton Brown

Recipe Summary Prep Time: 20 minutes Cook Time: 15 minutes Yield: 2 1/2 dozen cookies User Rating:

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk (1/4 c)
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Lasagna...finally!

I called this post lasagna...finally because I finally got a recipe for lasagna that worked for me. I love lasagna. It's one of the few things I will eat leftovers off. Everytime I've tried to make it though it turns out too runny or too dry. It's something that's been driving me crazy for years! How hard can it be! In our family growing up we usually had Stoffer's lasagna & I love it. In Matt's family his mom always made great lasagna though. So I decided to tackle it one more time. I looked up a ton of different recipes & read a bunch of reviews & then came up with a recipe by taking small parts of many different recipes & it turned out delicious! Yeah, finally! It was really hearty, plenty of cheese & not dry, but not runny. Yeah! Yeah! Yeah! So here's the recipe:

Lasagna...finally!

1/2 large onion, finely diced

4 cloves garlic, minced

1 T olive oil

1 lb ground chuck

1 lb ground pork

1 small can crushed tomatoes

1 small can diced tomatoes

1 can tomato paste

1 T dried basil

1/2 T dried parsley

1/2 T dried oregano

salt to taste

15 oz ricotta cheese

1 egg

3/4 c chopped spinach (thawed & drained)

1/2 c parmesan cheese, shredded

1/2 c mozarella, shredded

1 lb mozarella in thin slices

1 package, no boil, oven ready lasagna sheets

Saute onions and garlic in olive oil until soft. Add chuck and pork and cook until done. Add 3 cans of tomatoes, dried herbs & salt. Let it simmer on the stove for about 10 mins. Taste the sauce & adjust seasonings. In a medium bowl mix together the ricotta, egg, spinach, parmesan & mozarella.

Take a 9 x 13 casserole dish. Cover the bottom with a thin layer of the red sauce. Put a layer of noodles down next. Cover with half the ricotta mixture. Then put a layer of the sliced cheese. Then another sauce layer, noodle layer, ricotta layer, cheese layer & then pour the rest of the sauce on top & top with the remaining mozarella.

Bake for 30 minutes at 350 with foil tented over the top (so it doesn't touch the cheese). Then bake for another 30 minutes uncovered. I put my casserole pan on top of a cookie sheet because the casserole pan was filled to the brim. I didn't have any spill over, but better to be safe than sorry.

Nothing like homemade bread & a bowl full of soup

Yesterday Maddie & I went and picked strawberries at a local orchard with our friends. We came home & made freezer jam & I thought we need some of my moms homemade wheat bread to go along with this & then in the middle of making the bread I thought we also need some homemade soup to go along with the bread! So that's what we had for dinner & it was so so yummy. This soup is one of Matt's favorite dinners & the wheat bread is a recipe my mom & dad have cooked for years. It's a family favorite.

I'm at that point in my pregnancy where I'm burning up hot all the time, so halfway through dinner as I wiped the sweat from my brow I told Matt I can't do hot soup anymore until this little guy is born. The soup, bread & jam were definitely worth the heat though.

Whole Wheat Bread

8 cups warm water

1 1/2 c honey

2 T yeast

10 cups whole wheat flour

1 1/2 t salt

Put all ingredients in mixer. Let them knead together for 3-4 mins. Then add more flour until the dough leaves the side of the bowl (about 8-10 cups more). Place dough in Pam sprayed pans. Let double. Bake at 325 until bread sounds hollow when tapped on top. About 25 mins.

Homemade Chicken Noodle Soup

1 Whole Chicken

Boil with a few vegetables to flavor the soup. I usually use celery, onions & carrots + 2 t salt. Bring the chicken to a boil & then let simmer for 2-2 1/2 hours. Remove chicken and debone, chop & set aside in fridge while you make the noodles. Keep the broth simmering. My mom use to blend the veggies in the broth so we wouldn't pick out the veggies. I haven't had to do that yet. You can add bouillon if you want more flavor.

Noodles

2 c flour 2 eggs

1/2 t salt 4 egg shells of water

Put flour and salt in a bowl, add eggs and water and stir until well mixed. Dump out on floured surface and roll out the dough to about 1/2 inch thickness. Cut strips of the dough and put them in the simmering broth. Continue until all the noodles are in & add the chicken & let simmer for about 5 mins.

Uniquely Creamy Mac 'n Cheese

A couple of weeks ago I was talking to my mom and she said she had found this really unique and delicious macaroni and cheese. My family that lives in AZ has an extended family dinner every Sunday. They rotate having it at different peoples houses in the family. When it was at my cousin Stefani's house a little while ago she asked my mom to bring macaroni and cheese. My mom is an excellent cook, but she hadn't made mac & cheese before, so she googled best macaroni and cheese recipe. She found a link to a project that a New York Times reporter did to try to find the best mac & cheese recipe ever & this is the recipe he settled on. My mom decided to try it and not long after she brought it to Stefani's house she was asked to bring it again & everyone wanted to know who made the mac & cheese.

Matt LOVES homemade macaroni & cheese so I knew I had to try this recipe & it did not disappoint. It was creamy, delicious and not low cal or low fat (exactly as a good mac & cheese should be!). The recipe is very unique, hence the reason I gave it the name I did. You blend all the ingredients except the noodles & cheese & the noodles are baked raw. Definitely a keeper!

(Sorry about the pic, it's not too appetizing looking, but I promise you will love it.)

Macaroni & Cheese

Time: 1 hour 15 minutes

2 tablespoons butter

1 cup cottage cheese (not lowfat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne

Pinch freshly grated nutmeg

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

½ pound elbow pasta, uncooked.

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. 3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.Yield: 6 to 8 servings.