A Girl Can't Spend All Her Time in the Kitchen

No matter how much I enjoy being in my kitchen and preparing for family gatherings I can’t deny that I love to be pampered and waited on. Of course it doesn’t happen often enough for my taste…

However… It may be coming… Doug’s grandmother has been visiting Branson annually for years. Now that she is unable to drive that distance- and she refuses to take a bus trip- she has been hinting around that she would like us to take her, “Maybe Doug’s family could come up from Texas, too.”

I know, I know, Branson conjures images of tour buses full of older people. But that’s the “old” Branson. Have you seen Branson lately?

Since this is a food site, let’s talk about all the amazing restaurants…

The Hilton Promenade at Branson Landing hosts the finest in comfort food with a twist. Ricotta Gnocci followed by a Stuffed Filet Mignon with a side of Asiago Mashed Potatoes. And for dessert? Chocolate fondue. Mmmm…

Sticking with just the Hilton hotels you can stay and eat at the Hilton Branson Convention Center Hotel. Choose Java Jive for a quick breakfast and settle in to Trofi for dinner. Get the Flaming Saganaki Cheese as an appetizer- you won’t regret it.

And if you’re going to be eating at one of the Hilton hotels why not stay? There are some great deals going on now for the holidays. There is even a Trofi package with restaurant or room service credits! Oh, yeah, being reimbursed to eat. That’s my kind of place!

Of course food isn’t all there is in Branson. There are some amazing shows now- and not just twangy country & western, either. The Irish Tenors are there now, as is Spirit of the Dance. And the Ultimate Beatles Experience.

Really, this isn’t your grandma’s Branson- although she’ll still love it!

Ruby Sippers

I've made these lovely drinks twice now. And they were a hit both times. You're just going to have to believe how pretty they are because, somehow, I misplaced the photos I downloaded. They are no where to be found.

So when I tell you that this creates a festive ruby beverage that will not only enhance your party but will bring you rave reviews you're going to have to trust me.

The recipe says it makes 6 cocktails but it made far more than that... Maybe my champagne glasses are small? I used fresh cranberries as they were in season. Recipe from Cuisine at Home magazine.

Ruby Sippers

1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice cocktail
1 cup sugar (if this is too much sugar for you it can be halved)
Juice and rind of 2 orange
Orange wedge, optional
Red sugar, optional
1 bottle chilled sparkling white wine (here's my frugal trick: I bought really inexpensive asti spumante- I don't like dry brut. If you are mixing stuff into "champagne" you can get away with using a less expensive bottle!)
whole cranberries

Pulse 1 1/2 cups cranberries, cranberry juice in a food processor until berries are coarsely chopped. Simmer in a saucepan over medium heat with sugar, and orange juice and rind until syrupy. about 10 minutes. Strain, then cool syrup to room temperature. If desired, rub rims of champagne flutes with orange wedge and dip in red sugar. Pour 1-2 Tbsp. syrup into glasses, then top with sparkling wine. Garnish cocktails with whole cranberries.

To make the glasses really sparkle rub the rims of your champagne flute with and orange wedge (I used a clementine) and dip in red sugar.

Note: leave this at room temperature, refrigerating it will turn it to jelly. That said, I froze the leftover syrup for a month and left it at room temperature to thaw before I used it again and it was fine.

Munchable, Crunchable M&Ms Mix

This is an altered recipe from Hershey's. It initially called for the now discontinued Kissables and for Heath Bits O' Brickle toffee bits, which I could only find in chocolate coated.

I initially made this because I wanted something that was easy to send through the mail and easy to share. It's a lucky thing I made two batches because this wouldn't have made it out of the house if I hadn't! Yummy!

Ingredients:

* 8 cups popped popcorn I just bought the plain, unsalted pre-popped stuff)
* 2 cups miniature pretzels
* 3/4 cup peanuts
* 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits (the chocolate covered work, too)
* 1/2 cup light corn syrup
* 1 cup M&Ms Chocolate Candy (I used the Christmas mix as this was a gift)

Directions:
1. Heat oven to 275°F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn, pretzels and peanuts in prepared pan.

2. Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. Note: If using the chocolate toffee bits watch your pan carefully as the chocolate melts faster. You will want to lower the temperature after the chocolate melts but before the toffee has completely melted. Stir constantly.

3. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes or until slightly cooled. Cool completely. Stir in candies. Store in tightly covered container in cool, dry place. About 12 cups popcorn mix.

NOTE: For best results, do not double this recipe.

Sweet Peanut Brittle

I adore peanut brittle. And this recipe from Kraft makes it so easy to make! It's great without the added chocolate, too!

We give treats as gifts every year and this always makes it's way into those bags and baskets! The girls like to help with the dipping.

Prep Time: 5 min
Total Time: 50 min
Makes: About 1-1/2 lb.

What You Need

1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups cocktail peanuts
1 tsp. baking soda
1 tsp. vanilla
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup creamy peanut butter

Make It

SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.

Note: make sure you cook this long enough. If you don't you will lose a cookie sheet (because it won't come off!) And don't line the cookie sheet with anything... Or you'll lose a batch of peanut brittle! Yes, I've done both!

MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.

To add some bite to your brittle add 1t hot pepper sauce when you add vanilla.

Chocolate-Truffle Torte

A little slice of this cake goes a long, long, long way. It's sinfully chocolaty, moist and decadent. It stands alone easily but the chocolate is really enhanced with fresh berries. The recipe says it serves 10 but I easily fed 16, it's that rich.

It's another recipe from Everyday Food magazine. The recipe calls for dark rum but I used Irish Cream and it was wonderful!

You need:

* Unsalted butter, room temperature, for baking pan
* 1 pound semisweet chocolate, coarsely chopped
* 6 large eggs, room temperature
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 2 tablespoons dark rum (or other liqueur)
* 1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

You do:

1. Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
2. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature. (I used Bakers chocolate and melted it in the microwave. For this amount of chocolate I begin at one minute, stir, then heat in 30 second increments until smooth)
3. In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and liqueur until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
4. Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
5. Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
6. Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

Why bake this in a water bath?
Baking this torte in a hot-water bath helps set the cake so it doesn't crack.

Win a Children's Christmas Apron

Remember that great apron Brenna got from Laine's Babies? Sure you do... This one...



Right now you can win one at Elaine's Life as a SAHM blog! Elaine doesn't ask for much in return - a comment, a little linky love... And then your kid can be stylin' like mine while helping make Christmas cookies!

And, hey, tell her Jody sent you. It doesn't gain me anything, it's just nice to know where people come from.

Sassy Apron Winner!

The winner of the Christmas Sassy Apron is DebbieLynn at On the Banks of Stony Creek.

Random Integer Generator

Here are your random numbers:

70

Timestamp: 2008-12-10 14:06:04 UTC

DebbieLynn has until 5 pm Friday to contact me with her mailing address. If she doesn't send me her address by that time the prize is forfeit and I will draw a new winner.

Final Days to Win a Sassy Apron for Christmas!

If you haven't signed up to win the Sassy Apron yet... Why not? It's guaranteed to make your Christmas cookies taste better and your Christmas dinner more festive!

And, to sweeten the contest I'm adding two days!

So make sure you get your entries in! You can get up to three entries, that's three chances to win!

Go enter!

Macaroni & Cheese with basil bread crumbs

It's probably some sort of crime to say that Mac & Cheese has never been a favorite food of mine. Somehow it just seems "blah". And the boxed stuff... Ick.

So when I got the October issue of Cuisine at Home magazine I skipped over the mac & cheese recipe multiple times. It wasn't until I read the recipe that I thought this might not be typical mac & cheese. First, it has a bit of zing provided by Worcestershire sauce and mustard. Second, it has 4 cheeses in it.

This ain't your kids mac & cheese- but they'll devour it, too!

Here's What You Need
1/2 lb dry pipette or elbow macaroni
3 T unsalted butter
2 T all purpose flour
2 c whole milk, warmed (I used skim)
1/2 c chicken broth, warmed
3 oz shredded fontina cheese
3 oz shredded white Cheddar
3 oz shredded white American cheese
3 T Parmesan, grated
2 t prepared yellow mustard
1 t Worcestershire sauce
Salt,pepper, nutmeg & Tabasco to taste
2 slices soft white bread (I used soft wheat)
10 leaves fresh basil
1 T olive oil

Here's What You Do
Preheat oven to 400 degrees. Coat 4 one-cup oven proof baking dishes (or one 1-qt baking dish) with nonstick spray. (Mine made 6 one-cup servings)

Cook macaroni in boiling salted water in a saucepan for 1 minute less than directed on package (this keeps it from getting mushy during baking). Drain and set aside. Return pan to medium-low heat.

Melt butter in the pan, then add flour; stir until pasty. Gradually whisk in milk & broth, increase heat to medium and bring to a simmer. Cook until slightly thickened, about 4 minutes. Reduce heat to low, stir in cheeses until smooth, then add mustard, Worcestershire and seasonings. Fold in macaroni and transfer to baking dishes.

Process bread, basil, oil, salt and pepper to taste until fine then sprinkle over macaroni. Bake until bubbly and crumbs are browned, about 15 minutes.

Let Me Introduce You To: Laine's Babies

With Christmas baking galloping toward us at full speed Brenna was thrilled when I told her that Elaine from Laine's Babies had set her up with her very own apron and chef's hat- perfect for keeping clean and keeping her hair out of her face while we make those yummy truffles for her teachers!

This adorable apron has a gingerbread theme and three pockets for essential cooking items. The chef's hat has an elastic band at the back so it will fit a child's head... or even an adult's! (Yes, I tried it on! I'm not sure if Brenna's head is big or if mine is small...)

Your little chef will feel so grown up and professional! This is a great gift for your kitchen helper!

And best of all Laine's Babies items are washable, affordable (aprons begin at $7 and chef's hats at $5) and completely customizable (for special orders just contact Elaine and let her know what you're looking for- she'll create just what you desire!)

I can guarantee that this apron and hat will be seeing a lot of use- I know a little girl whose aunt bought her an Easy Bake Oven for Christmas...

Christmas Savings at Kmart - For Your Kitchen and the Rest of Your House

If you’re like me you’re trying to cut back where you can right now and spend your money wisely but you still want to have a great Christmas. I feel you. In my house that means my daughters get 3 gifts each (hey, Jesus got three) and a $50 limit imposed on Doug & I.

Gifts for teachers and others who help us during the year will be hand made in the kitchen by the girls and myself (lots of truffles!) and all other gifts will be chosen carefully. Thankfully Kmart has over 25,000 gifts priced under $25- which will help our holiday budget stretch so we can also have family over for Christmas dinner.

Here are just a few of the items that may find their way into our home this year:
*Trim a Home Gingerbread House & Penguin Mugs: these mugs light up when they are full and go out when the cup is empty. My girls will love their morning milk in these! And they are only $3.59!
*Trim a Home Kid Elf Apron: Because we will want to include a photo of my little helpers making Christmas treats! And at $4.79 it can be used in their “kitchen” after the holidays.
*Hamilton Beach Turbo Twister Hand Blender: I’m been wanting an immersion blender since I burned out my last one blending margaritas. At $19.99 it still leaves most of my allotted gift budget for other things!
*Like this Proctor Silex Traditions Extra Large Toaster Oven/Broiler. Only $24.99!

Of course all the great stuff at Kmart isn’t confined to the kitchen. Check out these items:

• Craftsman® 23-inch hand tool box with comfort handle, $19.99
• Martha Stewart Everyday tall nickel pillar candleholders, $14.99 each
• Route 66 girls fashion hoodies and embellished jeans, both just $16.99 each
• Joe Boxer men’s and women’s two- and three-piece cozy sleep sets, $12.99- $24.99
• Just Kidz® Deluxe soft-bodied 16” doll set with stroller, $20.00
• LeapFrog Leapster Learning Games, various titles priced at $24.99

Don’t forget that Kmart is also offering layaway so you can get those perfect gifts without breaking your budget.

Sassy Apron Giveaway- This Contest is Closed

Now that Thanksgiving is over and the last of the pumpkin pie has been eaten for breakfast (yes, that's what happens in my house) it's time to begin planning all that Christmas baking. Cookies and truffles for gifts, desserts to take to family gatherings. And, of course, that big Christmas feast.

I'm almost giddy just thinking about it! What? You're not? Maybe if you were wearing this Sassy Apron it might help you get into the spirit of the season...


Lana creates her Sassy Aprons individually and they are absolutely gorgeous (I have two on my Christmas Wish List). She created this apron filled with holiday cheer especially for me to give away here at Fab Food Friday. Doesn't it make you want to bake???

If you want to be entered to win this lovely item here's what I ask...

1) Visit Lana's Sassy Apron etsy shop.
2) Leave a comment and tell me which apron inspires you to spend the day baking. PLease make sure I can easily find an email to contact you. I will not search for one...

For a second entry:
1) Subscribe to Fab Food Friday via email (form below... I only update once or twice a week so I promise not to crowd your inbox)
2) Leave me a separate comment telling me you did so.

Enter your email address:

Delivered by FeedBurner

For a third entry:
1) Blog or Twitter about this contest (you can follow me here)
2) Leave a separate comment telling me you did so

Three entries per person max. Winner will be chosen Wednesday, December 10 (sometime around 10am or so) using Random.org. I will email the winner who then has 36 hours to claim their prize. If I do not receive a reply within 36 hours I will draw a new winner.

Pumpkin Clove Pound Cake with Eggnog Italian Buttercream Frosting

This is the companion recipe to the Chocolate Pound Cake recipe I just posted. It's a great alternative to pumpkin bars and will receive oohs and aahs from family and friends.

This is a time consuming cake to make, taking about 1 1/2 hours. It's so worth it.

For the cake:

3 c extra fine granulated sugar
1 1/2 sticks unsalted butter, room temperature (3/4 c)
2 eggs
4 egg yolks
2 3/4 c sifted all purpose flour
1/4 c turbinado sugar
1 T baking powder
1 1/4 t ground cloves
1/2 t table salt
1/8 t ground allspice
1 can (15oz) pure pumpkin
5 T heavy cream
1 T honey
1 T dark rum (optional)
1 T vanilla extract

Preheat oven to 350 with rack in center.

Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.

Add eggs and yolks one at a time, letting each incorporate before adding the next.

Whisk dry ingredients (flour, turbinado sugar, baking powder, cloves, salt and allspice) together in a separate bowl.

Combine wet ingredients (pumpkin, heavy cream, honey, rum and vanilla) in another bowl.

With mixer still on low add the wet and dry ingredients alternately to the egg mixture, beginning and ending with dry. Scrape the sides of the bowl to the bottom and mix on medium speed for 20 additional seconds.

Coat a Bundt pan 3/4 full (don't overfill) with a non-stick flour spray (try the pan release recipe I use) and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan 5 minutes then invert onto a flat surface and cool completely.

Wrap in plastic and store at room temperature for one day or freeze for up to one month.


Italian Meringue Buttercream

Boil:
1 c extra fine granulated sugar
1/4 c water

Whip; Add:
5 egg whites
1/4 c extra fine sugar

Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature

Mix in:
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla

Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)

Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.

Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.

Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.

Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.

Mix in 2 T dark rum, 1 t vanilla extract and 1/2 t ground mace for eggnog flavor.

To Build:

Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.

Sprinkle the frosting with mace or pumpkin pie seasoning or cinnamon if desired.

Chocolate Pound Cake with Chocolate Italian Merangue Buttercream Frosting

I know you all wish you were going to be wherever this Chocolate Pound Cake with Chocolate Buttercreme Meringue Frosting and chocolate curls is going to be. I've made this a few times now and every time I get rave reviews.



Yep, it's made from scratch. Yes, it takes a while. But, oh! It's worth it! It's a recipe from the chef at Cake Love.

This cake is SO GOOD! The cake is rich and fudgey and the buttercreme melts in your mouth. Chocolate bliss!

Chocolate Pound Cake
Makes 1 Bundt cake; total time 1 1/2 hours

Cream together:
3 cups extra fine granulate sugar
2 sticks unsalted butter, room temperature

Add One At A Time:
4 eggs
3 egg yolks

Whisk together:
2 cups all purpose flour
1/2 c. Dutch process cocoa powder
2T turbinado sugar
1t potato starch (I used corn starch & it worked just fine)
3/4 t table salt
1/4 t baking soda

Combine; add to butter with dry ingredients:
3/4 c whole milk (I used 2%)
1/2 c sour cream
2T brandy, optional (I didn't use it)
1 t vanilla extract

Preheat oven to 350 degrees with rack in center

Cream the sugar and butter together in a stand mixer with paddle attachment on low for 5 minutes.

(Note: I do not have a stand mixer. I used a hand held and everything was fine; no special attachments)

Add eggs and yolks one at a time, letting each fully incorporate before adding the next

Whisk dry ingredients together in a bowl

Combine the wet ingredients. With mixer still on low alternately add the dry and wet ingredients to butter mixture, beginning and ending with the dry. Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds to develop the batter's structure. (It's gonna be thick.)

Coat the pan with non-stick flour spray, fill to 3/4 full and bake 55-60 minutes or until a skewer comes out nearly clean. Cool in pan for 5 minutes then invert onto a flat surface and cool to room temperature.

Can be wrapped in plastic and stored at room temperature for one day or frozen for a month.

Italian Meringue Buttercream

Boil:
1 c extra fine granulated sugar
1/4 c water

Whip; Add:
5 egg whites
1/4 c extra fine sugar

Slowly pour syrup into meringue; Beat in:
4 sticks unsalted butter, cut to tablespoon pieces, at room temperature

Mix in:
1/2 c melted and cooled semi-sweet chocolate and 1 t vanilla

Boil sugar and water over medium heat until it reaches 245 degrees (I don't have a candy thermometer so I just watched it very closely and when it started to boil I took it off the burner). As it cooks begin meringue so it will be ready)

Whip whites with a wire whisk in a stand mixer on high until they reach stiff peaks, 1-2 minutes. Sprinkle in 1/4 c sugar; beat to incorporate.

Slowly pour hot sugar mixture into meringue in a steady stream with mixer on high. Pour between bowl and whisk.

Continue to beat the frosting for 10-12 minutes until the outside of the bowl has reached room temperature and the frosting is thick and glossy white.

Beat in butter by tablespoons; should take 2 minutes. Don't worry if the butter is cooler than the batter and causes separation, just continue to beat and it will come together.

Mix in 1/2 c melted chocolate (I used the dipping chocolate that you can find in the store now. Melts easy and doesn't harden as it cools)

To Build:

Split the cake in half horizontally with a long serrated knife using a gentle sawing motion. Cut into the center and continue around the cake. Swirl frosting beyond the edges so it spills out, set top layer and swirl with more frosting.

Chocolate Curls:

Use a solid milk chocolate bar. Using a vegetable peeler, run it down a narrow edge from about mid-bar. Use a toothpick or skewer to pick up curls and place on cake. They are fragile and will melt in your hand.

Enjoy!

Bacon Wrapped Shrimp

Shrimp is a favorite in our house. It doesn't matter how I prepare it, it never lasts long. This appetizer was gone almost as quickly as it came out of the oven.

The recipe came from Family Circle's November issue. It makes 24 pieces, so adjust accordingly for your crowd.

For shrimp skewers:
24 medium sized shrimp (if you buy smaller just put 2 shrimp in each bacon)
1/3 c prepared balsamic vinaigrette
12 slices bacon
24 pickled jalapeno slices
24 wood toothpicks (soak in water for 15 minutes to prevent sticks from burning)

For dipping sauce:
1/2 c mayonnaise
1 T chili sauce
1 T sweet pickle relish
1 T minced sweet red pepper

Directions:

Place shrimp and vinaigrette in large resealable bag; refrigerate for 15 minutes.

Microwave bacon on high for 1 minute. Cut slices in half crosswise (this makes 24 pieces) and let cool.

Heat broiler. Coat large broiler pan with nonstick cooking spray.

Remove shrimp from marinade, reserving marinade. Place one piece of bacon on work surface. Place shrimp at one end, tuck jalapeno slice into curl of shrimp. Roll bacon tightly to enclose and secure with a toothpick. Do this for all bacon & shrimp. Place on prepared pan and brush with reserved marinade. Broil 3 minutes. Turn, brush with marinade and broil 2 minutes more.

For sauce: stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 T water in a small bowl. Serve with shrimp for dipping.

Notes:

I didn't use the jalapenos. And I bought small shrimp because they were on sale. I tucked 2 shrimp into each piece of bacon.

I didn't turn the shrimp during the broiling. They were still tasty.

I wrapped the shrimp ahead of time and refrigerated them until I was ready to broil. Just place on a plate and cover with plastic wrap. Don't forget to save the marinade!

Coconut Croissant Bread Pudding

I'll be the first to admit that bread puddings are not really high on my list of dessert goodies; mainly because most bread puddings contain raisins which I am really not fond of (but both my girls and my husband love).

I do, however, adore both coconut and chocolate which both play a BIG part in this bread pudding recipe. I made this for a gathering last weekend and although I heard many protests about how people couldn't eat another bite, half of this managed to disappear. The other half made a lovely breakfast.

The recipe is quite easy to make; don't let the time scare you as it has to set for half an hour and bake for an hour and a half.

Recipe from Family Circle Magazine.
Makes: 12 servings Bake: 90 minutes
Stand: 30 minutes
Prep: 20 minutes
View Nutrition Facts
Ingredients

* 8 egg yolks
* 4 whole eggs
* 2-1/2 cups milk
* 1 can (13.5 ounces) coconut milk
* 1 cup sugar
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 5 large croissant pastries
* 1 cup semisweet chocoalte chips
* 1 cup sweetened flake coconut
* 1 tablespoon confectioner's sugar, for dusting, if desired

Directions

1. Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.

2. Coat a 2-1/2-quart baking dish with nonstick cooking spray. Cut croissants in half horizontally. Place bottom halves, cut- side up, in prepared pan. Sprinkle with chocolate chips and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. Top with baking sheet weighed down with cans so croissants get pressed down and submerged in liquid. Let stand 30 minutes.

3. Heat oven to 350°F. Remove baking sheet used as weight.

4. Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to reach depth of 1 inch.

5. Bake at 350°F for 1 hour. Remove foil; bake an additional 30 minutes or until temperature registers 160°F on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners' sugar before serving.

Cream Cheese Swirled Pumpkin Pie

I adore pumpkin pie. I like it plain, no whipped cream. It's perfect just the way it is.

I also really like the Pumpkin Swirl Cheesecake that I make, so this pumpkin pie with cream cheese was a no-brainer. We had the leftovers (not that much was left over) for breakfast... Mmmm...

The recipe came from the Hy-Vee Seasons magazine- a free quarterly magazine they give out at the registers.

All you need:
12 ounces Hy-Vee cream cheese, softened
1 c. Hy-Vee sugar
3 tbsp Hy-Vee flour
1 (15 oz) can Hy-Vee pumpkin
3 Hy-Vee large eggs
1 tbsp pumpkin pie spice
1 frozen Hy-Vee deep-dish pie crust, unthawed
1 tbsp Hy-Vee skim milk

All you do:

1. Beat cream cheese, sugar and flour together on low speed until smooth; reserve 1/2 cup cream cheese mixture for later use.
2. Add pumpkin, eggs and pumpkin pie spice to cream cheese mixture; beat on medium speed until smooth, scraping down sides of bowl occasionally. Pour into frozen deep-dish pie crust.
3. In a small bowl, stir milk into reserved cream cheese mixture. Microwave on HIGH 20 to 30 seconds or until slightly softened and creamy. Spoon over pie filling and swirl in S-shaped curves with knife.
4. Bake at 375ºF for 60 to 65 minutes or until knife inserted comes out clean. Cool completely and refrigerate before serving.

Easy Black Bean Dip

My husband loves chips and salsa so I usually have something along those lines when we have parties. This super quick, super easy and super yummy black bean dip fits the bill!

Recipe from Kraft.

1 8 oz pkg cream cheese, softened
1 15 oz can black beans, drained & rinsed
1 10 oz can diced tomatoes and green chilies, drained
1 c Mexican style shredded cheese

Beat cream cheese with mixer until creamy. Add remaining ingredients; mix well.

Serve with tortilla chips or veggies.

Our dip was molded into a plastic wrap lined bowl and refrigerated until solid, then turned out of the dish onto a plate.

Layered Pumpkin Muffins

I have a great fall treat for you!

Layered Pumpkin Muffins

These were so yummy! The girls and Doug absolutely LOVED them. (Don't they look nice by Brenna's "gorgeous"?)

The recipe is from Kraft and was actually a layered pumpkin loaf. I decided to make muffins because they are single serving size. Keeps me from over-indulging. Well, in theory.

So, here's the recipe for the loaf:

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened



PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

For muffins: follow all directions. Fill muffin cups about 1/2 full, place a teaspoon of cream cheese filling in the center then fill to about 2/3 full. I had a lot of cream cheese mixture left over. Either try to cut the filling recipe down or double the recipe for the batter. A sprinkling of turbinado sugar on top will create a yummy muffin top (I have to remember to do that next time!)

Seriously yummy! A new fall treat for us!

I finally made this as a loaf:

I prefer it as muffins, personally, but it's super yummy no matter how you make it!

Cooking With Kids - Simply Sensational Truffles

Here's a fun and easy little recipe courtesy of Kraft...

It has only 2 "real" ingredients and is a great afternoon project with the kids. In fact, my girls will be making these again and giving them as gifts to their teachers. We're gonna decorate little boxes and make cards...

The Ingredients:

2-1/2 pkg. (20 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Extras: chopped nuts, sprinkles, chopped Oreo cookies, Christmas M&Ms, powdered sugar (you get the idea, something to pretty them up)

The Directions:

Unwrap and melt 8 of the chocolate squares (8 oz).

In a separate bowl beat cream cheese until smooth. Blend in melted chocolate, refrigerate until firm.

Pass the refrigeration time by letting the kids help with the clean up:

After the mixture is firm (30 minutes or so) shape into balls. The recipe calls for 36... I used a small teaspoon and made them just under an inch in diameter.

Depending on the age of your child you may have to reshape the balls. Don't spend too much time rolling as the heat from your hands will cause the chocolate to melt.

Place on wax paper covered cookie sheet and put back in the refrigerator.

Melt the remaining chocolate. Remove chilled chocolate balls from refrigerator. Carefully dip the balls into the chocolate with a fork (roll them around so they get all covered) and place on the wax paper covered cookie sheet. (Seriously, don't forget the waxed paper. The chocolate will stick to everything else.)

Let your kids adorn the truffles...

Then chill for at least an hour.

If you're going to be fancy remove from waxed paper and place in mini muffin cups or candy cups. Voilà! Almost too pretty to eat...

Tip: When melting chocolate in the microwave melt for one minute first, stir and then melt in 30-second increments until chocolate is smooth. Watch it as you do not want to overheat chocolate.

I have another truffle recipe here. Chocolate Peanut Butter Truffles. Mmmm...

Banana Chocolate Chip Muffins

This is a favorite recipe that we have been using for years. If I can ever get my family to let the bananas get all "brown and mushy" (that's a Sid the Science Kid reference).

Brenna loves to help with this as it mostly just requires dumping ingredients into the mixer.

Banana Chocolate Chip Muffins

This is a classic recipe- slightly altered- from the Good Housekeeping Cookbook. Makes 18 regular size muffins, 6 jumbo muffins or 6 mini loaves.

2 1/2 c all-purpose flour
3/4 c sugar
1 T baking powder
3/4 t salt
6 T butter
1 c chocolate chips (the original recipe calls for walnuts)
3 small, ripe bananas, cut up
2 eggs
1/3 c milk
1/2 t vanilla

Preheat oven to 400 degrees. Grease pan or use muffin cups.

In large bowl mix flour, sugar, baking powder and salt. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs; stir in chocolate chips, set aside.

In blender at high speed or in food processor with knife blade attachment blend bananas, eggs, milk and vanilla only a few seconds, until bananas are chopped. (I put these in my Magic Bullet. It's small, quick & easy.)

Stir banana mixture into flour mixture until flour is moistened. Batter will be lumpy.

Spoon into muffin cups (I use an ice cream scoop, it holds the perfect amount of batter), bake 25-30 minutes until golden and inserted toothpick comes out clean.

If I don't fill the regular size muffin cups completely to the top I can get 8 mini muffins from this- in addition to the dozen regular sized. The girls love the little ones- they are just their size!

Coconut Cake

Let it snow, let it snow, let it snow...

I made this cake a couple months ago and it was a huge hit with my family. The cake is your own, whether it comes from a box or from scratch. I made a white cake but I'm betting this would be amazing on a strawberry cake, too. You'll want to bake 3 layers. Be sure to cut the domed top off after the cakes are cool so you have a nice, flat tower.

You'll need to make this a day ahead of time to really let the flavors combine and blend together.

Here's what you need for the frosting:

8oz cream cheese (don't use low fat or fat free!)
8oz sour cream (don't use low fat!)
8oz heavy whipping cream
16 oz flaked, sweetened coconut (2- 8oz bags)
1 t pure vanilla extract
1/4 c sugar

Directions:

Cream together the cream cheese and sour cream at low speed in your mixer. Gradually mix in vanilla, sugar & 8 oz coconut.

Whip cream in another bowl until firm. Gradually work into the sour cream mixture.

Place first layer of cake on serving plate. Use strips of waxed paper, about 3" wide, to tuck under the edges of the cake. You'll take these out after you're done and your plate will be nice and clean.

Use about 1/3 c frosting between each of the cake layers, stacking layers as you go, and the rest to frost the outside of the cake.

After the cake is frosted fluff the rest of the coconut in a bowl with your fingers. Then, using your hands, press the coconut into the sides and top of the cake. Don't press too hard- you want this to look like a fluffy snowball.

Lightly cover with sheets of plastic wrap- not too tightly!- and put it in the refrigerator until the next day.

Remove from the fridge at least 30 minutes -but no more than an hour- before serving to allow the cake to come to room temperature.

Store leftovers in the refrigerator.

Baking Classes with King Arthur Flour

King Arthur flour is holding FREE holiday baking classes in 5 states this holiday season. There are two classes at each location, one focusing on breads and the second on cookies and pies. If you're in Minnesota, Illinois, Wisconsin, Massachusetts or California you'll want to check the website for info.

If you aren't near any of those places King Arthur flour also has free online classes that extend from gingerbread houses and Yule Logs to breads and pies.

Win SteamFresh Meals for a Year

I know this is a cooking blog but there are times when cooking just doesn't fit in to your day. So I wanted to let you know that SteamFresh from Bird's Eye is doing a promotion.

Just go to the website (www.steamfreshmeals.com) and click the button to the right. There is a short sign up field to fill out.

After you do that you are given 3 platters to pick from to see if you win a one of the 100 SteamFresh meals being awarded per day. (I won a $1 off coupon today)

Each "play" enters you into the contest to win free SteamFresh Meals for a year.

Contest ends 12/31 at 11:59 PM.

Cookie Lover's Cookbook Winner

Congratulations Mudpies and MaryJanes! You have 48 hours to send me your mailing info so I can send your prize!

If you weren't lucky enough to win remember that this little book is incredibly affordable! Just click the link above to order!

Janine King Market Tote Winner

Congratulations Drala!

Random Integer Generator

Here are your random numbers:

46

Timestamp: 2008-11-01 15:52:51 UTC

I'm sure you will love the bag!

Pork Chops with Apples and Stuffing

I'm gonna be honest here and tell you that for all the cooking that I do from scratch I have a tendency sometimes to be lazy. As in seriously lazy. As in I don't want to spend a lot of time making dinner because, honestly, I'd rather be playing with my girls in the crispy leaves outside.

So this dinner is perfect for fall. It has apples (and the only thing that is more fall to me than apples is pumpkin) and stuffing. Oh, and only 3 ingredients.

The best part? Noone has to know how unbelievably simple it is unless you tell them. Because, honestly, it tastes like you spent the afternoon in your kitchen.

I got this recipe from Kraft's Food & Family magazine (it's free, so you should definitely sign up for it) and we've had it twice in a month (once with chicken instead of pork).

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings

Three Ingredients:

1 pkg. (6 oz.) Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick

Make It

HEAT oven to 375ºF. Prepare stuffing mix as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

BAKE 30 min.; uncover. Bake 10 min. or until chops are cooked through (160ºF).

Now remember- no one has to know how easy it was!

Cookie Lover's Cookbook Giveaway

Contest Closed

Christmas isn't far away, and what better way to spend quality time with your family than making Christmas cookies?

This adorable little book (and it is little, measuring about 6x3 inches) has 151 pages of favorite cookies! With categories titled Old fashioned Favorites, Fancy & Fun, Chocolaty Favorites, Christmas Around the World, Healthy & Wonderful, Cake Mix Cookies and Holiday Bar Cookies you are sure to find old favorites and new traditions.

And, the best part, this is such an affordable little book that if you don't win it you'll surely want to click the link below and order a few- one for you and the others as hostess gifts or stocking stuffers!

To enter just leave a comment telling me your favorite Christmas tradition- in the kitchen or out. One entry per person, please. Duplicates will be deleted.

Winner will be drawn November 1, sometime before noon. International entries ok!

For more great giveaways visit:

Janine King Market Tote Giveaway!

Contest Closed

I absolutely love bags by Janine King! I own a few and have given away more as gifts.

I've even offered this exact bag before- on my Iowa Geek blog!

I honestly adore this market tote in the Tres Chic fabric. I can just picture a baguette peeking out of it while I sit at a cafe and sip tea (because I'm not a coffee drinker). It's also great for books from the library, any craft projects involving needles or toting a simple lunch and gossip magazines to work. Actually, it's great for practically anything- including a quick stop at the market!


Because I own Janine's bags I can guarantee that this is a quality bag, made to last.
Bag info:
• Dimensions: 16" high x 14" wide with 1½" boxed corners at bottom
• Double straps are 24" end to end and comprised of 4 fabric layers

Be sure to visit Janine's shop and see the wide assortment of bags and fabrics she has! You'll find something you must have- I promise!

Want to win this bag?
1)Leave me a comment and tell me how you would use this bag.
2) Subscribe to my blog by email by using the form below.

Enter your email address:

Delivered by FeedBurner

For more great giveaways visit:

Skirt Steak and Crispy Garlic Potatoes

Sometimes you just really was a meat-and-potatoes meal after a long day. And this recipe from Everyday Food magazine is super easy. And quick- 30 minutes from pantry to table. Pair it with a green salad and you've got a great steakhouse dinner for far less than you'll pay to go out! And the steak is great for sandwiches the next day- if you don't eat it all!

The girls absolutely loved the "circle" potatoes- the crispier the better. If you can't find skirt steak at your meat counter ask for a similar cut of meat. Skirt is more marbled so it doesn't need any oils in the pan. If you get a less fatty cut you may want to add a bit of olive oil. And don't cook past medium, otherwise the meat could get tough. It's best at medium rare.

Serves 4
Ingredients

* 2 garlic cloves
* Coarse salt and ground pepper
* 1/2 teaspoon dried thyme
* 3 tablespoons olive oil
* 1 1/2 pounds red new potatoes, sliced 1 inch thick (I like mine crispier so I cut mine about 1/3 inch thick)
* 1 1/2 pounds skirt steak, cut into 4 equal pieces

Directions

1. Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.

2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.

Grilled Chicken Reubens

I had chicken reubens on my menu this summer on a day that was supposed to be raining. When the rain didn't appear and we were all ready to be out of the house I slapped the reubens together and decided that we would try them on one of the barbeque grills at the park. It worked out really, really well and I now have another quick meal that we can pack and tote to the park with us.

For the chicken: if you are grilling earlier in the week go ahead and toss on a couple chicken breasts. Or save some if you've roasted a chicken. Or buy some oven roasted chicken breast in the deli meat section at the grocery...

Grilled Chicken Reubens

Chicken Breast
Rye Bread
Swiss Cheese slices
saurkraut, drained and squeezed dry
1/3 c mayo
2 T ketchup

Mix the ketchup and mayo to make your dressing.
Make sure your kraut is dry otherwise it will make the bread wet. (not so good)
Build sandwich: bread, cheese, chicken, dressing, bread.
Wrap tightly in foil.

When you are ready to grill just place the foil wrapped sandwiches over the coals for about 10 minutes per side (less if your coals are really, really hot). You want the cheese melted and the bread beginning to toast.

Mmmmm...

You can make these in the oven, too... No foil necessary.
Turn on your broiler and have the rack about 4 inches from the heat. Build in the same way. Broil about 2 minutes per side.

Mini Cheddar Scones

These simple scones are meant to be mini but by changing the cutting you can make half as many- just larger! Myself, I prefer the mini... I can have "more" this way...

These are a great accompaniment to soups, stews, chili or even salads... Flaky, cheesy bits of goodness... And so easy to make! This recipe is from Cuisine at Home magazine...

Ingredients:

2 3/4 c all purpose flour
2 T sugar
2 t baking powder
1 t table salt
1/4 t baking soda
10 T unsalted butter, cold, cubed
1 c Cheddar cheese, shredded
1/3 c minced fresh chives (I just dumped in dried... maybe 2T or so...)
1 c buttermilk (I use a buttermilk blend)
2 T water
1 egg blended with 1 T water

Directions:

Preheat oven to 375 degrees; line a baking sheet with parchment paper.

Combine dry ingredients in a large bowl. Cut in butter with a pastry blender or fork until pea sized (I used my mixer).

Stir in Cheddar and chives, then add buttermilk at 2T water. Knead gently until well blended. Turn dough out on a lightly floured work surface (it's sticky!) and pat (with floured hands) into an 8" square. Cut into 2" squares and then each square to a triangle.

(Alternately, pat dough into a circle and cut pizza-like into wedges)

Arrange on baking sheet spacing 1" apart.

Brush tops with egg/milk mixture and bake about 25 minutes; until golden.

Herbed Biscuits

There isn't much better than biscuits fresh from the oven with a hot bowl of soup. And while I have yet to make a tomato soup from scratch that rivals my canned fave (Progresso Tomato Basil) these biscuits (recipe from Everyday Food magazine) are insanely simple.

And the bonus? They can be made and frozen for up to a month! Just grab what you need when you need them! And you probably have everything you need to make these in your cupboards!

Ingredients:

4 c all purpose flour- spooned & leveled, plus a bit more
2 T baking powder
1 1/2 t salt
8 T (1 stick) cold unsalted butter, cubed
1/2 c fresh chives, thyme, sage (or a mixture)... I used dried and it was still yummy
2 c cold milk

Directions:

Heat oven to 400. (The instructions call for this to be made in a food processor. I don't know what kid of food processor they use but mine -which is quite nice- couldn't handle the flour. I used my mixer and it was fine...)

Combine flour, baking powder, salt, and butter. Mix (or pulse) until pea size pieces form. Add chives and milk (through tube if using food processor) and mix (or pulse) until combined.

Move mixture to a floured surface (it will be sticky!); with floured hands pat to a 3/4 inch thickness. Using a biscuit cutter (or a child's drinking glass- 2 1/2 inches) dipped in flour to prevent sticking, cut dough into 16 rounds. (Don't forget to gather dough and pat it down again and again until you have used as much as you can!)

Place on baking sheet 1 inch apart and bake for 15 minutes.

OR

Place (uncooked) buscuits on a cookie sheet at place in freezer until firm (2+ hours). Place in resealable plastic bag and freeze for up to one month. Bake from frozen at 400 degrees for 15- 20 minutes; until golden.

Double Chocolate Tiramisu

I'm sure it's some sort of sin to go into an Italian restaurant and not finish a delicious meal with tiramisu. But I don't like coffee and, regardless of what people say, I can taste it. And it ruins the dessert for me. So when I saw this recipe in my latest issue of Everyday Food I knew I had to try it. Because, instead of using espresso you soak the ladyfingers in cocoa.

The kids inhaled this... The super creamy pudding was delicious. And it was very easy to make.

Serves 10
Ingredients

* 2 tablespoons unsweetened cocoa powder, plus more for garnish
* 1 1/2 cups heavy cream
* 4 ounces semisweet chocolate, chopped
* 1 bar (8 ounces) cream cheese, room temperature
* 3/4 cup sugar
* 24 ladyfinger cookies (from a 7-ounce package... Really, make sure they are bigger ladyfingers as the ones I got were in a 3 oz package and were too small)

Directions

1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers (quickly!!) in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

Note: I only chilled this for about 3 hours. I will suggest more... Like a day. Just to really let the creaminess of the pudding and the moistness of the ladyfingers really blend together.

Baked Cheese and Pesto

I have a fondness for appetizers. Even more than dessert, for appetizers often involve cheese and some sort of bread or crackers.

Or, if you are very, very lucky, it will involve both. As this Baked Cheese and Pesto recipe I found in a Kraft magazine a few years ago does.

I will tell you, quite honestly, that the first time I made this it wasn't quite so pretty. The dough can be a bit tricky to work with. Just remember that no matter how bad it looks A) it still tastes good! and B) practice makes perfect.

And a tip to save yourself stress: Prepare this ahead of time- when no one else is in the kitchen looking over your shoulder- and refrigerate it until time to cook. (Of course that didn't happen to me... Why do you ask?)

1 can (4 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) Cream Cheese (use 1/3 fat type to cut calories)
2 Tbsp. pesto
2 Tbsp. chopped roasted red peppers (chopped)
1 egg, lightly beaten

PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.

CUT cream cheese horizontally in half with sharp knife. Place one of the cream cheese pieces on half of dough; top with 1 Tbsp. of the pesto and the peppers. Cover with remaining cream cheese piece; spread top with remaining 1 Tbsp. pesto. Brush dough with egg; fold in half to completely enclose filling. Press edges of dough firmly together to seal. Brush top with any remaining egg.

BAKE 15 to 18 min. or until lightly browned. Cool 10 min. Serve with crackers or toasted pita chips and cut-up fresh vegetables.

I used one of the girls' toy cookie cutters to make the little shapes on the top.

Gouda Mashed Potato Casserole

While I like a good mashed potato they are just always "there", you know? Something that you cover with gravy or stuffing to eat. These potatoes, layered with Gouda and then baked, are phenomenal all on their own- no gravy needed!

And the best thing? You can make these a day ahead and refrigerate them until they need to be baked! Perfect for family gatherings!

Ingredients

* 3 1/2 lbs russet potatoes, peeled & cubed
* 1 cup whole milk
* 1/2 cup sour cream
* 6 tablespoons unsalted butter
* 6 slices bacon, thick sliced, diced
* salt
* 2 cups Gouda cheese, shredded, divided (If you can't find Gouda you can use a sharp cheddar)
* 1/4 cup chopped fresh chives

Directions

Preheat oven to 375 degrees.

Boil potatoes in salted water in large pot over high heat until tender, 12 minutes.

Drain, return potatoes to the pot, and dry over medium heat for 1 minute.

Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside.

Saute bacon in a skillet over medium-high heat until crisp.

Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt.

Assemble casserole, spreading half the potatoes in a 2 quart casserole dish.

Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese.

(At this point you can put these in the refrigerator and bake them the next day)

Bake until golden, 30 minutes.

Garnish with chives.

Snickers Cheesecake

I've only made this a few times. I like to call it my $30 cheesecake because that’s about how much it costs to make. But it is sooooo worth it!

Creamy cheesecake with Snickers bar throughout and covering the top. Decadence at it's finest!




The recipe I use is from epicurean.com. Don’t let it intimidate you. The most time consuming thing is cutting the Snickers® into little pieces!
Ingredients:
Crust:
1-1/2 cup chocolate wafer crumbs
1/4 cup butter, melted

Filling:
1-1/2 lbs. cream cheese, softened
1 cup sugar
4 eggs
1 Tbsp vanilla
1 cup heavy cream
1-1/2 cups small pieces of snack-sized SNICKERS® Bars

Topping:
4-1/2 cups small pieces of snack-sized SNICKERS® Bars

Fudge Sauce:
2 oz. unsweetened chocolate
3/4 cup sugar
1/3 cup boiling water
2 Tbsp butter
3 Tbsp light corn syrup

Garnish:
Whipped Cream
Directions:
1. To make crust, combine wafer crumbs and butter.

2. Press into the bottom and up the sides of a 9-1/2 inch springform pan. Set aside.

3. Preheat oven to 325 degrees F.

4. To make filling, with an electric mixer set on medium speed, combine cream cheese and sugar, beating until smooth.

5. Add eggs, one at a time.

6. Add vanilla and heavy cream. Beat at medium speed for 5 minutes.

7. Fold in SNICKERS® Bar pieces.

8. Pour filling into crust and bake for 1 hour and 20 minutes, or until cheesecake is almost set in center.

9. Remove from oven and let cool on a wire rack for 1 to 2 hours.

10. Top cooled cheesecake with SNICKERS® Bar pieces and chill for 4 to 6 hours.

11. To make fudge sauce, combine chocolate and butter in a heavy saucepan and cook over low heat, stirring gently, until mixture has melted.

12. Stir in boiling water, sugar, and light corn syrup, mixing until smooth.

13. Increase heat to medium and stir until mixture starts to boil.

14. Reduce heat and let simmer for 5 minutes without stirring.

15. Remove from heat and let cool for 15 to 20 minutes. Drizzle over chilled cheesecake just before serving.

16. Garnish with whipped cream. (we don't do this)
Yield: One 9-1/2 inch cheesecake.

And just a little FYI: that restaurant that serves cheesecakes so much that it's part of their name... they sell one like this for $42.95. I'm just sayin'.

Parmesan Crusted Chicken

I love dishes that appear like you spent the afternoon in the kitchen but really didn't take as much work as they look like. This Parmesan Crusted Chicken recipe from Cuisine Magazine
tastes like you spent half the day in the kitchen. The crusting keeps the chicken juicy inside and gives it tons of flavor.

In fact, this recipe was in the sample issue they sent to me and is one of the reasons I subscribe to that magazine! I usually pair this with a roasted potato (chop 3-4 medium potatoes into bite size, toss in olive oil and spices and roast in the preheated oven for about 20-25 minutes; toss them in right after you crust the chicken) and side salad but they are also great with these stuffed potatoes.

Makes: Four Servings Total Time: 1 Hour

You need:
2 boneless, skinless chicken breast halves
2 egg whites
2 t. cornstarch
Juice of 1/2 lemon
1 cup coarse bread crumbs (to dry, bake at 200� 10 - 15 min.)
1/2 cup Parmesan cheese, grated
1 T. chopped fresh parsley
1 t. kosher salt
1/4 t. ground black pepper
Zest of one lemon, minced
3 T. olive oil

Directions:
Preheat oven to 450�.
Prepare chicken breasts. Cut in half lengthwise, then pound between plastic until 1/2" thick.
Whisk egg whites, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside.
Combine ingredients for crusting mixture (coarse bread crumbs thru lemon zest) in a wide, shallow dish. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20 - 30 minutes to help set the crumbs. (See tip at bottom)
Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8 - 10 minutes. (See tip at bottom)

Tip: Dipping and Crusting Chicken
Pat crumbs onto both sides of the chicken breasts - it's okay if some crumbs fall off. Rest at room temperature on a rack for 20 - 30 minutes.
Tip: Sauteing
Saute chicken until golden, about 3 mintues. Carefully flip the chicken (use your hand to help guide it). Then transfer the pan to the oven.

Triple Chocolate Bliss Cake

It's no secret that chocolate is a food group here in our home. Which is why I usually only make desserts if we have company or are heading to a family gathering. If I made this for dessert for just my family I'm pretty sure we would skip dinner...

This is a big fudgy cake with a decadent glaze. It's super-easy to make, but be sure to grease your bundt pan very well. The first time I made this it stuck to the pan and it's so dense that it fell apart. Check out this post for the Pan Release recipe I use.

I got this recipe from Kraft. They use raspberries in the center as a garnish in the recipe.

Prep Time: 20 min
Total Time: 2 hr
Makes: 18 servings, one slice each

What You Need

1 pkg. (2-layer size) chocolate cake mix
1 cup Sour Cream
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1-1/2 cups raspberries (or other fruit, optional) to garnish

Make It

PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.

BAKE 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.

RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake.

Spoon raspberries (or other fruit) into center of cake. Store leftover cake in refrigerator.

Pan Release (Better Than Pam Spray)

I found this recipe over at RecipeZaar and it has been a lifesaver! I absolutely love that just by adding cocoa I have a "chocolate" pan release that doesn't leave a white residue on my chocolate cakes! I made one of each and store them for baking.


Ingredients

* 1/2 cup corn oil or canola oil or vegetable oil
* 1/2 cup vegetable shortening, room temperature (Crisco shortening is good)
* 1/2 cup all-purpose flour

Directions

1. Place all ingredients in a mixing bowl.
2. Using an electric mixer beat until mixture has increased in volume slightly and resembles marshmallow cream.
3. Place in a container with a lid and store on the counter or in a cupboard (in hot weather it may be refrigerated).
4. The mixture tends to separate slightly upon sitting in your cupboard or refrigerator so mix before using, then brush pans using a pastry brush or a clean paper towel.

** For baking recipes using chocolate you may use 1/2 cup unsweetened cocoa powder in place of white flour or 1/4 cup each cocoa powder and flour.

Crêpes

I adore a crêpe. What's not to like? You can pair them with jelly or syrup for breakfast, wrap a salad in them for lunch, serve them with a thick stew for dinner or pair them with ice cream and chocolate sauce for dessert. Or have them for a snack just sprinkled with powdered sugar.

Honestly, crêpes are so incredibly versatile and easy to make... You could have entire day of crêpe dishes and not get bored.

Of course crêpes are one of those things that intimidated me and I held on to this recipe (that came from a Glad advertisement a few years ago) until this past weekend. And then I wondered why I waited.

You will need:
3/4 c + 1 T all purpose flour
3 T superfine sugar (I pulsed regular sugar in my Magic Bullet for a couple seconds - it's one of my most used appliances)
1/8 t salt
1 3/4 c milk
2 large eggs
unsalted butter

Whisk together flour, sugar and salt in a large bowl (I used a plastic measuring pitcher for easy pouring). In a medium bowl (I used a the blender on my Magic Bullet) whisk together milk and eggs. While whisking flour mixture slowly add milk mixture and whisk until smooth.

Heat an 8 or 9 inch nonstick skillet over medium heat. Rub with butter. Pour in about 3 T of the batter. Tilt and rotate pan until batter is evenly spread. Cook until top is dry and bottom is golden brown in spots, about 3 minutes. Gently flip over and cook one minute more.

Remove to plate.

Now you can eat immediately or store (using Glad products, hence the ad) by placing first crêpe on a sheet of plastic wrap, placing another sheet of plastic wrap on top of it and alternating between crêpes and plastic until you have finished cooking. Then store in refirgerator up to 3 days. You can heat in microwave (with the plastic wrap if you use Press N Seal) for one minute.

A note on flipping... use a thin and wide spatula and move slowly. You may destroy a couple crêpes until you get the hang of it. They may not be pretty but they'll still be edible!

Baked French Toast with Raspberry Sauce

I absolutely love French toast. Love, love, love it.

Another thing I love are dishes I can make the night before and refrigerate.

So when I saw this recipe in Everyday Food I knew I would love it. It's easy to mix up and makes a great Sunday brunch or holiday breakfast. Or a satisifying dinner (because it's always special to have breakfast food at dinner time)!

Serves 4

Ingredients:
4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick) (I used a large loaf of Italian bread. I had more than 4 slices and the recipe made enough for all slices.)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed

Directions
In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.

Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. (I use parchemnt paper.) With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.

Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.

Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce.

You can use so many different berries for the sauce. Experiment and enjoy!

Herbed Chicken in Pastry

There are recipes that I see and think, "Wow, that looks delicious." And my thoughts go no farther than that because the recipe looks too difficult or time consuming.

I'm working on overcoming that because, quite often, my fear is unfounded. Like with this recipe that I found inside my Pepperidge Farm Puff Pastry. This chicken dish was much more quick and easy than I imagined it would be. Try it... Soon! You'll be hooked!

Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes


Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

Award Winning Seafood Recipes and a Chance to WIn a Trip to New Orleans

I enjoy trying new recipes so when the Great American Seafood cook off began I was checking in to see what recipes made the top five.

While I was impressed with all the recipes my choice was different that the choice of the judges. I chose Chef Brian Landry of Louisiana. He created a Shrimp and Andouille Cassoulet - Louisiana Shrimp and Andouille sausage smothered in a white bean casserole.

I’ll be honest about why I chose the recipe – all the ingredients are highly available to me in my landlocked state and shrimp is a domestic and sustainable seafood and is affordable. And it looks really straight-forward; I can probably re-create it with very little hassle. (The recipes had to meet a few standards: First, the dishes had to contain one of two mystery ingredients, either Southwest Airline Peanuts or select brews from Michelob Brewing Co. Next, keeping it healthy and simple, the dish’s ingredients had to represent all five food groups and be a dish that even the most harried home chefs could prepare. To be honest most of the recipes have too many steps for me to consider and I’m not a “harried home chef”.)

If you’re interested in viewing the top recipes visit www.greatamericaseafoodcookoff.com and click the big red “Enter to Win” button. That will take you to a page of delicious viewing. You will see photos of the top five entries and by clicking the photos you can download the recipes.

If you wish you can choose your favorite and vote for it as the “People’s Choice”. By filling out the voting form you are entered to win a trip to New Orleans, arguably one of the best places in the US for fresh seafood.