Wednesday, December 22, 2010

Chicken Wrapped with Bacon


2 packages Dried Beef
4-6 boneless, skinless chicken breasts
4-6 slices bacon
1/4 c. flour
1/4 c. sour cream
1 can Cream of Mushroom Soup (10 oz.)
Egg noodles

Spray the inside of the crockpot with non-stick spray. Layer one package of the dried beef on the bottom of the crockpot. Wrap a piece of bacon around each chicken breast. If breast is very large cut in half. Place chicken wrapped in bacon in the crockpot, then spread the second package of dried beef on top.

Mix the flour and sour cream together, then add cream of mushroom soup together trying to not leave many lumps. Pour over the chicken and dried beef. Turn crockpot on low for 7-8 hours or high for 3-4 hours.

Prepare egg noodles according to directions and pour sauce over top of the chicken and noodles and enjoy!

Sunday, December 19, 2010

Shrimp Po' Boys

Thanks to George-Anne for the Rachael Ray cookbook where I found this recipe!


  • Vegetable or peanut oil, for frying
  • 1 large egg
  • 1 cup milk, eyeball it
  • 1 1/2 pounds large shrimp, deveined
  • Salt
  • 1/2 cup flour
  • 1 cup cornmeal or bread crumbs
  • 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
  • 4 soft club rolls or sub rolls, split
  • 1 beefsteak tomato, thinly sliced
  • 8 pieces Bibb or butter lettuce *I used shredded romaine
  • 1 lemon cut into wedges
  • 1/4 cup sweet pickle relish *if you don't like sweet pickle relish but like regular pickles give it a try for the extra zip!
  • 1/2 cup spicy, grainy mustard
  • Few drops hot sauce


Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Sunday, December 12, 2010

Ultimate Turtle Brownies

Ultimate Turtle Brownies

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
caramels, unwrapped (from 14 oz bag)
tablespoons whipping cream
1 1/3
cups semisweet chocolate chunks (from 11.5 oz bag)
cup coarsely chopped pecans
show preparation
  1. Heat oven to 350°F (325°F for dark or nonstick pan). LINE PAN WITH FOIL AND SPRAY WITH COOKING SPRAY - IT IS SO MUCH EASIER TO GET THEM OUT OF THE PAN THAT WAY!! Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
  2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
  4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
Makes 24 brownies

Monday, November 22, 2010

Ultimate Reeses Cheesecake Brownie Bars

I found these while surfing the web for...I really don't know what I was surfing for...anyway...I had to try them because I LOVE chocolate and peanut butter!

I found the recipe here

Ultimate Reese's Cheesecake Brownie Bars

1 pkg. brownie mix
1 pkg. (8 oz.) cream cheese (I used Neufchatel)
2 tbsp. butter, softened
1 can (14 oz.) sweetened condensed milk (I used evaporated milk with some added sugar)
1 tbsp. cornstarch
1 egg
1 tsp. vanilla
Reese's candy bars (I used about 6 of the individual Reese's PB Cups)

Preheat oven to 350. Mix brownies according to package. Spread in greased 9x13 pan. Chop up as many Reese's candy bars as you think best for your taste. Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars. Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool. Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle reeses pieces on top of that. Refrigerate after cooling.

I didn't put the Reese's pieces on top, because I didn't have any and also because I thought it would be way too much.  I just put some chocolate and peanut butter chips and nuts on the top.  It turned out really good.

Sunday, November 7, 2010

Parmesan Potato Wedges

This is a great side dish!!

6 medium baking potatoes (skin on)
1/3 c butter, melted
1 clove of garlic, minced
1/4 grated parmesan cheese
1/2 tsp italian seasoning blend

Line a cookie sheet (15"x10"x1") with foil or parchment paper. Cut each potato into 8 wedges. In a large bowl stir together the last 4 ingredients and coat the potato wedges thoroughly. (I did this in a bowl with a cover, so I shook it to coat)

Bake uncovered in 425 deg oven for about 30-40 minutes until tender.

Makes 6 servings (figure about one potato per person, so you can shrink the recipe easily)

Wednesday, November 3, 2010

Slow Cooker Tex - Mex Chicken

Source:  Kraft Foods

  • 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
  • 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 2 Tbsp. flour
  • each green and red pepper, cut into 1-inch-wide strips
  • 1 cup frozen corn
  • 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

  • I like to add black beans and pinto beans.  
  • I also like to serve it with lettuce and sour cream.

Sunday, October 31, 2010

Lasagna Roll Ravioli

This recipe took a part of one recipe from Giada de Laurentiis called Lasagna Rolls. I used the filling from this recipe, instead of smearing the filling on lasagna noodles, used it inside fresh homemade ravioli! I had never made fresh pasta before but fortunately my hubby had so he was in charge of rolling out the dough. And kneading when I could not move my arm any more. It took some time to make it but it was a fun way to spend some time in the kitchen with him and it was done faster than if I had been by myself.

I used the recipe from for Fresh Semolina and Eggs Pasta:
2 c. all-purpose flour
2 c. semolina flour
6 large eggs
2 Tbs. olive oil
1 pinch salt
Yield: 2 lb. dough

Sift the flours and salt together, make a mountain out of the flour and create a well for the eggs. I did mine inside a bowl but some prefer right on the counter. Put the eggs and oil in the well, break the eggs and gently beat with a fork and start incorporating the flour from the sides of the well. When it gets too thick to mix the dough with the fork, use your hands and start kneading. I did the kneading by hand but I will try my KitchenAid mixer dough hook next time!

Knead the dough for 8-12 minutes until it becomes "smooth and supple". You may need to add a tsp. or two of water to moisten it if it looks dry. Some reviewers said they had to add a whole egg and some additonal oil or water to get the right consistency. Add more semolina if it becomes too sticky. Wrap the dough tightly in plastic wrap and let it rest for 30 min at room temperature.

Roll out the dough (pasta machine works great!) to your desired thickness. We rolled it to #4 out of 7 but I would suggest to make it even thinner for ravioli.

Filling: Mix together thoroughly:
1 15-oz container of ricotta cheese
1 10-oz box of frozen spinach, thawed and drained very thoroughly of water (I chop it up too just so it'll disperse through the mixture better)
1/2 c. grated Parmesan cheese
8 slices of proscuitto chopped
1 egg
salt and pepper

Lay out the sheets of dough onto a flat surface; using a tablespoon or an ice cream scoop that size, dollop the filling onto the sheets spread 1 1/2"-2" apart. Take a pastry brush and brush water around the filling to act as your glue for the other sheet of dough.

Place another sheet on top of the filling, and mold the dough around the filling balls to remove any air bubbles. I used a scalloped cookie cutter about 2 1/2" in diameter to cut the dough. Lay on a cookie sheet, sprayed with Pam, until ready to cook.

Bring a large pot of water up to a boil and salt it. Add the raviolis, about 5 at a time so as to not drop the temperature of the water down. Cook for about 7 minutes and remove them with a mesh spider or slotted spoon. Continue boiling in batches until complete. Add your favorite tomato sauce on top with a sprinkle of additional parmesan cheese and serve, or put in a casserole, add tomato sauce and lots of mozzarella and parmesan and bake until bubbly and cheese is golden brown!

This recipe yielded about 36 raviolis. I cooked half and froze half on a cookie sheet then put in plastic bag for another meal. 4 raviolis per person was our serving size.

Crepes - perfect for hosting brunch!

Crepes are easy, but a lot of people shy away from them. Here is my recipe - I swear it's easy!


4 eggs

1 cup flour

1 cup milk (we use skim milk)

2 tbsp melted butter

1/2 tsp salt


(sweet only): also add 2 tbsp sugar and 1 tsp vanilla extract

1/2 tsp salt


1. Mix eggs, milk, melted butter. Then mix in the rest of the ingredients (the mix doesn't have to be completely homogeneous, mine always has chunks). Keep it in the fridge for 1 hr - overnight.

2. Use medium heat to heat a small non-stick pan, add just a little bit of pam. When the pan is hot, lift it about 3 inches from the burner and add 1/8 cup of batter and quickly move the batter throughout the surface of the pan. Place on burner until batter is dark yellow and edges are crispy (about 30 seconds on my oven, you should begin to see a spider-web patterns). Flip over (you can usually pick it up by the crispy end) and cook for about 10 sec.

Friday, October 29, 2010

s'mores brownies

I haven't made this YET but it was mentioned on my local board today so I thought I'd pass it along.
S'mores brownies

8x8 Baking pan
1 box of your favorite brownie mix (and any required ingredients for that)
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

1. Preheat oven to 350 degrees F.

2. Prepare brownie mix according to package directions.

3. Line foil into an 8×8 inch baking pan and spray generously with cooking spray.

4. Pour half the brownie batter into lined pan.

5. Layer graham crackers over brownies then Hershey Bars and then marshmallows.

6. Pour remaining brownie batter over marshmallows.

7. Bake for 40-45 minutes or until toothpick comes mostly clean from center.

8. Remove from oven and let cool completely.

9. Carefully remove foil and brownies from pan.

10. Peel any foil from away from edges and cut into squares.

12 brownies

Wednesday, October 27, 2010

Turkey Chili Pasta

This is a recipe that I kind of invented - it's a speedy, weeknight version of White Chili. Super fast and very filling!

2 tbsp olive oil
1 clove of garlic, chopped
1/2 medium white onion, chopped
1/2 to 3/4 lb ground turkey
15 oz can of white (cannellini beans), undrained
salt, black pepper, red pepper flakes and dried parsley - to taste
Parmesan cheese
Penne Pasta (I use half of a box of Barilla Penne for the two of us. It's plenty for dinner and some leftovers)

Start pasta in boiling water while you make the "sauce".

In a skillet (with high sides) heat olive oil and add garlic and onion. Cook for a few minutes until onion is soft. Add ground turkey and cook until no longer pink, stirring often and chopping up into small pieces. Add the whole can of white beans (do not drain - the starchy juice will thicken your sauce) and simmer for about 10 minutes to thicken, stirring often. Add S&P, red pepper flakes (if you like it spicy) and parsley (dried or fresh)

Toss with cooked pasta (we like whole wheat barilla) and top with Parmesan cheese. Serve with a tossed salad and garlic bread.

Total time - about 30 minutes start to finish!

Monday, October 18, 2010

Bruschetta on a stick

This is the easiest appetizer to prepare, we usually bring them to beach barbecues.

grape or cherry tomatoes
fresh basil leaves
mozzarella balls
(optional: balsamic vinegar and olive oil)

1. cut tomatoes and mozzarella balls in half
2. Add a tomato half, a folded basil leaf, and a mozzarella ball half to a toothpick
(3 - optional. Drizzle olive oil and balsamic vinegar - this makes it messier)

Pistachio Burgers

Pistachio Burgers are very flavorful and fun!

1 cup finely chopped pistachios
2 cups coarsely grated zucchini
2 (15-ounce) cans red kidney beans, rinsed, drained, and mashed
1/2 cup freshly grated Romano cheese
1/2 cup dry bread crumbs
1 egg
1 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon unflavored rice vinegar

1. add all ingredients to a food processor and mix until homogeneous
2. grill (we usually use our George Foreman)

Tomato-Curry Soup

Great recipe for a cold fall/winter day.

(adapted from


1 tablespoon olive oil

1/2 cup celery and bell peppers

1 tablespoon red curry paste

28 oz whole tomatoes, peeled

1-13.5 oz can regular coconut milk

16 oz can of straw mushrooms

1/2 pound fresh or uncooked frozen shrimp (vegetarian/vegan: firm tofu)

2 tablespoons brown sugar

2 tablespoons fresh lime juice

2 tablespoons fresh basil


1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice. We used Naan.

Takes 20 - 30 minutes to prepare.

Friday, October 15, 2010

Beef and Barley Soup (Crock Pot recipe)

Beef and Barley Soup
4 hours HIGH or 7 1/2 LOW

1 lb of chuck steak, trimmed and cut into 1/2 inch pieces
2 medium-size carrots, cut into 1/2 inch pieces
1 large onion, chopped
10 oz mushrooms, thinly sliced
1 tbsp tomato paste
4 cups low-sodium beef broth
1 14.5 oz can petite cut diced tomatoes (undrained)
3/4 tsp dried thyme
3/4 cup barley
1/2 tsp salt
1/2 tsp black pepper

1. Brown meat for about 5 minutes in a skillet. Remove meat and set aside.
2. In the same skillet, cook onions and carrots and cook for another 5 minutes, stirring occasionally. Add mushrooms, cook another 7 minutes, stirring occasionally. Stir in tomato paste and stir constantly for about 2 minutes until well blended.
3. Place vegetable mixture in crock pot, then browned beef. Add broth, tomatoes and thyme.
4. Cook on HIGH 3 hours or LOW 6 1/2 hours.
5. Stir in barley and cook for one additional hour (keep slow cooker on same heat setting)
6. Before serving, add salt and pepper to taste.

Per serving (makes 6 servings) 338 calories, 14 g fat, 22g protein, 30 g carb, 6 g fiber.

Banana Bread

1/3 cup shortening
1 tsp vanilla
2/3 cup sugar
1 egg
1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
3/4 cup bananas

Preheat oven to 375*

Mix all ingredients in large bowl.

Pour into 4 mini loaf pans or 2 full size loaf pans.

Bake 20-25 minutes or until golden brown.

Mexican Pizza

From: Taste of Home Dec/Jan 2010

8 oz extra-lean ground beef
1/3 cup minced onion
1 tsp minced garlid
1/2 cup diced grape tomatoes
1/4 cup ea grated carrrot and diced green bell pepper
1/2 cup frozen or canned corn
1/4 cup canned black beans, drained and rinsed
1 tbsp minced fresh cilantro
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ea salt and freshly ground black pepper
1/2 cup pizza sauce
1 (12-inch) pre-baked, thin-crust pizza shell
1 cup shredded sharp cheddar cheese
2 tbsp minced green onion
sour cream, salsa, and guacamole (optional)

Preheat oven to 425*
Add beef, onion and garlic to large non-stick skillet. Cook and stir over medium-high heat until beef is no longer pink. Add tomatoes, carrots, green pepper, corn and beans. Cook and stir 2 more minutes. Add cilantro, chili powder, cumin, salt and pepper. Cook 1 more minute. Remove from heat.

Spread pizza sauce evenly over crust. Top with half the cheese.

Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onion.

Place pizza directly on middle oven rack and bake for 10-12 minutes on until cheese is completely melted and crust is lightly browned.

Top with sour cream, salsa and guacamole before serving.

Chicken Pesto Pizza


1/2 cup pesto basil sauce
1 (12-inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 oz) jar artichoke hearts, drained (optional)
1/2 cup shredded fontina cheese (I usually use mozzarella)

Preheat oven to 450.
Spred pesto sauce over crust. Arrange chicken and artichoke hearts over the sauce, and sprinkle with cheese.
Bake 8-10 minutes until cheese is melted and lightly browned at the edges.

Thursday, October 14, 2010

Easy Chicken Piccata

I've made this recipe a couple of times, courtesy of a Giada cookbook that I really like. It's super fast and easy, and I serve it with linguini or angel hair pasta to soak up the extra lemon sauce.


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Wednesday, October 13, 2010

Zuchinni Pasta

Zucchini Pasta

Source:  Taste of Home

 Zucchini Pasta

It definitely has a different taste but it is superb...and healthy!
Prep/Total Time: 25 min.


  • 8 ounces uncooked linguine
  • 4 cups coarsely shredded zucchini (about 3 medium)
  • 4 teaspoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 cup fat-free plain yogurt
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook linguine according to package directions. 
  • In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.
  • In a large nonstick skillet, saute zucchini in oil for 2 minutes. 
  • Add garlic; saute 1-2 minutes longer or until zucchini is tender.
  • Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.
  • Drain linguine; add to zucchini mixture and toss to coat. 
Nutrition Facts: 3/4 cup equals 219 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 395 mg sodium, 32 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Click here to find 
out more!

Oreo Ice Cream Cake

Oreo Ice Cream Cake

24 Oreo cookies
1/4 c. melted butter
1/2 gallon vanilla ice cream
1 (16 oz) can Hersey's syrup
1 (15 oz) can sweetened condensed milk
1/2 c butter
Whip cream or Cool Whip
1 tsp vanilla

1. Crush cookies and add melted butter.
2. Pat into 9x13 pan.
3. Freeze 30 minutes.
4. Soften ice cream and spread over crumbs.
5. Freeze 30 minutes.
6. Make sauce with syrup, milk and butter. Bring to boil. (Be careful, mixture stick to pan so I prefer to use a double boiler) Stir frequently.
7. Simmer 5 mins.
8. Cool. Add 1 tsp vanilla.
9. Pour sauce over ice cream layer.
10. Freeze 30 min.
11. Spread top with whipped cream.
12. Freeze or serve immediately if ice cream is hardened.

GREAT for summer and BBQ's (I know wrong season) but still SO tasty!

Chocolate Andes Mint Pie

Chocolate Andes Mint Pie

26 plain chocolate cookies, crushed
1/3 c. melted butter
2 c. whipping cream, divided
10 oz. Andes chocolate mints, divided
1/2 c. milk
3 1/2 c. miniature marshmallows
1 tbsp. sugar

1. Combine crushed cookies and butter
2. Press firmly on bottom and up sides of 9" pie plate.
3. Over low heat, bring 1/4 cup cream just to a simmer. Turn off heat.
(I really prefer to use a double boiler its MUCH easier to control the heat and less likely to burn)
4. Add 28 Andes mints and stir until melted and smooth
5. Reserve 2-3 tablespoons for garnish in a dish off to the side.
6. Spread remaining sauce on bottom of pie crust.
7. Place in freezer.
8. (In the same pot as before again I prefer double boiler) Over low heat, melt marshmallows in milk, stirring constantly.
9. Add 28 Andes Candies; stir until melted and smooth.
10. Refrigerate until cool. (this could take a while)
11. Beat 1 1/4 cups whipping cream until stiff.
12. stir/fold into COLD marshmallow mixture.
13. Spoon into pie crust.
14. Drizzle with reserved chocolate sauce. (you may have to re-heat it in the microwave to soften)
15. Refrigerate until chilled.
16. Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling.
17. Chop remaining 4 Andes mints; sprinkle over pie.

This is always a crowd pleaser. It's great in the summer since its cool and doesn't require an oven but also great in the winter when chocolate and mint is a great treat.

Mustard and Brown Sugar Salmon (or pork)

Mustard and Brown Sugar Salmon (or pork)

2 tbsp dark brown sugar
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp mustard powder
4 salmon fillets (6 oz each), skin removed
1 tsp olive oil

1. Stir together sugar, salt, pepper, cumin, and mustard in small bowl.
2. Press sugar mixture evenly onto fish.
3. Heat oil in large nonstick or cast-iron skillet over medium heat.
4. When hot, place fish in pan. Cook until rub dissolves and darkens slightly (being careful not to burn), about 4 minutes. Flip fish and cook to medium doneness, about 1 minute.

I think this recipe is also great on pork but of course the cooking process is different. I would brown both sides of the pork chop then stick the cast iron skillet in the oven to complete cooking.

Bailey's Chocolate Chip Cookies

Bailey's Chocolate Chip Cookies

1/2 c. butter
1/2 c. Sugar
1/2 c. brown sugar
1 egg
1 tsp. Vanilla
1/2 c Bailey's Irish Cream
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
6 oz. Chocolate chips
3/4 c. coconut (optional)

1. Mix dry ingredients. Set aside.
2. Cream butter, sugar & egg until fluffy.
3. Add Vanilla and Baileys.
4. Blend dry ingredient mixture into cream mixture.
5. Add coconut (optional) and chocolate chips.
6. Bake at 375 about 8-10 minutes.

They are great cookies. I didn't use the coconut. The Baileys flavor is pretty minimal but still tasty.

Ginger Flank Steak

I will admit this is a Rachael Ray recipe, not my own creation. But it is one of the tastiest pieces of meat you will eat! And with an accompaniment of mashed potatoes and your choice of veg it is a divine dinner!

2 inch piece of fresh ginger, peeled (I use a spoon) and grated
2 Tbs. of grill seasoning
juice of 2 limes or about 1/4 c.**zest the limes first
1/4 c. tamari or soy sauce
1/4 c. vegetable oil
2 lb. flank steak, excess fat trimmed
zest of 2 limes
2-3 scallions, chopped
handful of cilantro, chopped (substitute parsley if you don't care for cilantro)

Combine first five ingredients in a plastic resealable bag, add the flank steak. Marinate for 10 minutes. Combine the lime zest, chopped scallions and cilantro and set aside for garnish.

Heat a grill pan or outdoor grill to med-high heat. Try to get some of the excess liquid off the steak just to prevent it from simmering in the grill pan, and grill steak for 6 min on each side for medium/medium-rare depending on the thickness of your steak. Slice thin across the grain and serve with the garnish.

Tuesday, October 12, 2010

Butternut Squash and Carrot Soup

This was the most favorite recipe I've tried recently - perfect for a fall dinner! I saw a beautiful display of butternut squash at the supermarket, and bought one, but wasn't sure what to do with it. Try this soup - it's great! And only 82 calories per serving and low-fat!!!

Butter Nut Squash and Carrot Soup (courtesy of Better Homes & Gardens)


  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrot (4 medium)
  • 3/4 cup thinly sliced leek or chopped onion
  • 1 tablespoon butter or margarine
  • 2 14-ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg (** I used cinnamon because that's what I had on hand)
  • 1/4 cup half-and-half or light cream (** I actually used 2% milk and it came fine!)
  • Optional Toppings/Garnish: Crème fraiche or dairy sour cream, Toasted pumpkin seeds, Fresh tarragon sprigs


1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème fra¿¿che, pumpkin seeds, and/or fresh tarragon.

3. Makes 6 servings (6 cups)

Nutrition Facts: Calories82,Total Fat (g)3,Saturated Fat (g)2,Monounsaturated Fat (g)1,Cholesterol (mg)9,Sodium (mg)364,Carbohydrate (g)12, Total Sugar (g)4,Fiber (g)2,Protein (g)3,Vitamin C (DV%)14,Calcium (DV%)5,Iron (DV%)4,Starch (d.e.).5,Vegetables (d.e.).5,Fat (d.e.).5,

5 cheese pizza w/ veggies and prosciutto

1 package regular pizza dough (you can make your own but the one I buy makes 2 pizzas)
1 package TJ's quattro-formaggio cheese (If you don't have TJ's near you can combine Parmesean, Asiago, Fontina and Mild Provelone Cheeses to get the same thing)
1 package prosciutto
1 log of chevre (goat cheese)
1 package asparagus (feel free to add other veggies if you like)
Fresh basil
Olive oil, S&P

VEGETATION OPTION (cut out the prosciutto and feel free to add other veggies)

1) Let the pizza dough sit at room temperature for at least a half hour before you make the pizza. 2) Preheat the oven (I set mine at 350 degrees F).
3) While it's resting, chop your asparagus into 3/4 inch strips.
4) Cut the dough in half and stretch it into your pizza pan. You want it to be thin, but without holes.
3) Bake the dough for a few minutes to get it cooked enough to support
the toppings. This will help give you a really nice crispy crust.
4) Remove it from the oven and slide a spatula underneath it to loosen it from the pan.
5) Add olive oil to the crust, then top it with half the cheeses, asparagus and pieces of prosciutto. Add salt and pepper to the top to taste.
6) Place in the oven and bake until golden crusted and oozing with cheesy-deliciousness.
7) Top with freshly cut basil and dig in!

This recipe makes enough for two 14 inch pies.

You can also cut this into tiny pieces for appetizers.

Caramel Brownies

Caramel Brownies

1 pkg. 12 oz. chocolate chips

1 pkg. 14 oz. Kraft caramels

1 pkg. Chocolate cake mix

2/3 cup sweetened condensed milk

3/4 cup melted butter

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Melt caramels
with 1/3 cup of the evaporated milk. In large mixing bowl combine 1/3
cup evaporated milk, melted butter, and cake mix. Spread 1/2 cake
mixture in pan and bake 6 minutes.

While cake is hot, sprinkle chocolate chips on top. Spread melted
caramel mixture over chocolate chips and crumble remaining cake
mixture over caramels. Bake for 20 minutes or until done.


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