Sip and Bite

Tumeric Cinnamon Energy Bites

2019-01-03T11:01:00.000-05:00

Turmeric Cinnamon Energy Bites ( anti-inflammatory and anti-oxidant)

I am a big believer in fueling my body with nutrient dense foods. I like to snack in these energy bites as they pack a big punch in a small bite and curb my cravings for sweets. I will eat 2 of these for breakfast and they keep me going until lunch or they are perfect for an afternoon snack. Turmeric is a spice that helps with my immune system and little aches I have from overdoing a workout or any injury. I also kick up my turmeric consumption when I have a cold. Enjoy these bites- this is how I put them together, but add or subtract as you wish keeping the main ingredients- I add things like chia, hemp, or flax seed or goji berries.

Ingredients
1 C of flour or oat flour ( blend gluten free oats)
And to the Blender-
1/2 C walnuts blended with flour
5 pitted dates blended with flour

1T turmeric
Pinch of Himalayan salt
1 T cinnamon
1T raw honey
1/4 C of nut butter - I use almond
1 T coconut oil
1 t vanilla extract

Optional- T of flax, chia, or hemp seed, goji berries,cocoa nibs

Directions

After you have combined the flour and walnuts and dates in the blender, add the remaining dry ingredients.

Combine nut butter, coconut oil, and vanilla in a small bowl and mix. Add to blender and mix for about 30 seconds just to combine it all.

Freeze for about 10 minutes. Remove and roll into bite size balls. Refrigerate.

Nut Free No Bake Chocolate Energy Balls- Gluten Free/ Dairy Free

2019-01-01T15:23:00.001-05:00

Nut Free No Bake Chocolate Energy Balls

While we don’t have nut allergies in my home, my son is not a fan. These chocolate protein balls fit the bill. I include chia and hemp seeds and cacao to kick up our superfood intake. These balls are also dairy and gluten free. To increase the health value, turmeric and ginger are optional add ins. I like the anti-inflammatory and cold fighting properties of both of these so I usually include one or both. These are gone in no time in our home- great morning pick me up, afternoon snack, and before or after sports.

Ingredients
11 large Medjool dates- pitted- usually found in the same section as raisins in the grocery store
1/4 C of cacao powder
3 T shelled hemp seeds- Trader Jose or Wegmans or Moms
3T chia seeds- same stores as above
2T cacao nibs
2t cinnamon
1/4 t of turmeric and/or ginger (optional)
1/4 t of Himalayan pink sea salt

Directions

Process dates in a blender or processor until a paste is formed.

Add the remaining ingredients and combine and blend for 2 minutes

Put mixture in freezer for 15-20 minutes

Form dough into balls and serve or put in a container and keep in the refrigerator.

Turmeric Ginger Pinapple Smoothie with optional collagen powder( anti inflammatory and great for healing cold symptoms)

2018-12-31T12:36:00.002-05:00

Turmeric Ginger Pineapple Smoothie

With cold and flu season in full force, I like to give my body a little extra insurance from illness. I try to incorporate turmeric( which is found with your spices in any grocery store) and ginger into my daily diet. I start my day with this smoothie. Both turmeric and ginger have anti-inflammatory and anti-oxidant properties. I like to feed my body with superfoods early in the day so I have energy throughout and am not fueling with empty calories. You can substitute the pineapple for mango, peaches, or oranges. We were just gifted a bunch of Florida oranges so I will use them for a nice vitamin C kick. This is a general outline of the smoothie I make. Depending on the day or what I have on hand, I may add a small scoop of goji berries, flax seed, hemp seed, or sprinkle of cinnamon- there are many easy superfoods to add to your smoothie- it is up to you what you may have or want to include.

Ingredients

Fruit of choice- this week I am using 1 orange- peeled, but typically, use a 1/2 C of pineapple

1 t of turmeric

A thumb sized chuck of fresh ginger - peeled

1 t of cinnamon

1/2 C of Coconut Milk or Almond Milk- whichever I have on hand- unsweetened

Optional- 1 scoop of collagen powder- adds no taste- just a nice supplement

I add 5 or 6 ice cubes to the blender, but that is up to you- it gives it a thicker consistency.

Add all ingredients to a blender and blend until smooth. Serve right away.

Protein Balls- Chai Balls ( with an optional kick of espresso powder)

2018-12-29T10:14:00.000-05:00

Protein Balls- Chai Balls

These are a staple in our house. They are so easy to make. My kids can put them together in no time. Why we love them - quick energy in the morning, afternoon, and before and after sports practice. They go quickly around here so I am always making a new batch. This recipe is in heavy rotation these days. Do yourself a favor and grab these for a healthy snack instead of cookies or chips. They will sustain you for a longer time and provide your body with fuel, not empty calories. The espresso powder is optional- one of my kiddos loves it and the other is not a fan. I just make her a batch without it and she is happy. Give them a try

Chai and Espresso Protein Balls

Ingredients

Chai Spice- combine 1 T of ground cinnamon, 1/2 t cardamom, 1/4 t ground ginger, 1/8 t of all spice, 1/8 t of ground cloves, 1/8 t ground nutmeg- I keep a jar of premade spice in the pantry

1 1/4 C of rolled oats

1 T of espresso powder ( optional)

1 T of your favorite vanilla or chocolate protein powder

1 T chia seeds

1/2 cup of nut butter

1/3 C honey

1/2 t vanilla extract

2 T of cacao nibs or chocolate chips

Directions

Combine dry ingredients in a large bowl add wet ingredients and mix well.
Place bowl in the refrigerator for 20 minutes to help with making balls.
Use a scoop or hands to form balls. Serve.

Cheesy Cauliflower Bake

2018-12-27T18:24:00.002-05:00

Cheesy Cauliflower Bake

*Serves 4-5

2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, melted
1 garlic cloves, minced
Pink Himalayan Sea Salt - a dash
1 tablespoon flour
1/2 cup heavy cream
1/3 cup chicken broth
1 large cauliflower head cut into bite size pieces
1 teaspoon dry mustard
2 teaspoons fresh thyme
Pepper to taste

Preheat the oven to 450 degrees. Use a food processor to pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.

Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly for about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.

Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.

Tumeric Roasted Cauliflower with Nutritiounal Yeast ( fights inflammation)

2018-12-27T18:10:00.000-05:00

Roasted Tumeric Cauliflower

I absolutely love this side dish. It tastes cheesy and hearty with the addition of nutritional yeast. You can find this in Wegmans or any larger scale grocery store. I use Bob’s Red Mill brand. I, also, sprinkle this on air popped popcorn. Delicious!

This dish is super easy to put together. The turmeric spice gives it some anti-inflammatory properties and adds a buttery taste. This can be found with your spices in the grocery store.

Ingredients

1 head of cauliflower- chopped into equal size bites
Nutritional Yeast to taste- I never measure, but cover like I would if I was sprinkling cheese
1 to 2 Tablespoons of Tumeric spice
2 Tablespoons of Olive Oil- make sure cauliflower is coated
A dash of Pink Himalayan Sea Salt
Pepper to taste

Directions

Preheat oven to 425
Toss cauliflower in Olive Oil
Put in oven safe casserole sprinkle with remaining ingredients
Bake for about 15-20 minutes or until cauliflower is soft
Serve

Cranberry Feta Wheels

2013-10-25T08:53:00.002-04:00

Cranberry Feta Wheels

I am bringing these along tonight for a get together with friends. They are so easy to make and the dried cranberries really add a nice flavor. They are gone before you know it and everyone asks for the recipe! Enjoy!

Ingredients:

1 package dried sweetened cranberries
1 container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas

Directions:

1
Combine all ingredients except tortillas, mix well.
2
Divide and spread mixture evenly among tortillas.
3
Roll up tightly, wrap in plastic and refrigerate at least one hour.
4
To serve cut into 12 slices.
5
A nice variation is to add thin slices of ham on top of the spread before rolling.

Cheesy Peasy Bowtie Pasta

2013-10-24T11:21:00.001-04:00

Cheesy Peasy Bowtie Pasta

This meal is so simple to throw together and includes a veggie too. This nice and creamy pasta is great on any night for a family meal. I serve it often with a salad and crusty garlic bread. Everyone is happy! Enjoy!

Ingredients

1 1/3 cups half and half
8 ounces dried bow tie pasta
1 cup frozen green baby peas, thawed
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup grated Fontina or Fresh Parmesan
1/4 to 1/2 cup grated Parmesan cheese
Salt and pepper
Pinch of nutmeg (optional)
cooked and crumbled bacon pieces

Directions

In a small saucepan, bring the half and half to a simmer.
Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions.
Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce.
Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour.
Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened.
Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat.
Sprinkle in the cheese and bacon. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want).

Chunky Peanut Butter Cookies

2013-10-23T10:58:00.001-04:00

Chunky Peanut Butter Cookies

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup crunchy peanut butter (not natural)
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
1½ cups chopped salted peanuts

½ cup granulated sugar, for rolling

1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions – the balls of dough should now be flattened rounds with crisscross indentations.
5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack.

Nutella Swirled Pound Cake

2013-10-23T07:40:00.002-04:00

Nutella Swirled Pound Cake

Breakfast or dessert? This takes pound cake to a whole new level. The Nutella is delicious and I always look for ways to add the hazelnut flavor into desserts. Try this, your family will love you! Enjoy!

Ingredients

1 1/2 cup(s) all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoon(s) pure vanilla extract
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
2 stick(s) unsalted butter, softened
1 1/4 cup(s) sugar
1 jar(s) (13-ounce) Nutella

Preheat the oven to 325 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

Cheeseburger Casserole

2013-10-22T10:42:00.002-04:00

Cheeseburger Casserole

Perfect for a Fall day in October. Meaty and cheesy and hearty! I usually make this with egg noodles, but if I don't have any on hand, I use whatever pasta I do have like penne or rotini. I typically serve this meal with a crusty bread and a Caesar salad on the side. It is an easy meal that can be frozen. After you put it together, put in the freezer and not the oven. If you cook it straight from the freezer, it will take longer to cook. Enjoy!

Ingredients

1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped (optional)
1 bunch scallions, finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar

Directions

Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.

Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

Honey- Nut Coated Chicken

2013-10-21T08:23:00.002-04:00

Honey- Nut Coated Chicken

This is for dinner tonight- always a crowd pleaser. I love the combination of the nuts with the sweet honey. It's got that sweet-salty thing going on and it tastes fabulous! I serve it up with potato or rice and a veggie. If there are any leftover, I chop them up to throw in my salad the next day. I tend to buy chicken tenderloins for this recipe. They are a smaller cut and are coated more easily. Enjoy!

Ingredients:

1/4 cup butter, melted
3 Tbsp. honey
1/2 cup finely chopped salted peanuts or other salted nuts
1-1/4 cups finely crushed cornflakes
1 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
6 boneless, skinless chicken breasts

Preparation:

Preheat oven to 400 degrees F. Combine butter and honey in shallow pan and mix well. Combine remaining ingredients in another pan. Dip boneless, skinless chicken breasts in butter mixture, then roll in crumb mixture to coat. Place coated chicken on a wire rack on a jelly roll pan.
Bake for 19-24 minutes until chicken registers 160 degrees F on a meat thermometer.

Halloween Candy Bark

2013-10-20T06:35:00.001-04:00

Halloween Candy Bark

This is a great recipe to throw together for a Halloween treat. Use the candies that you like and omit what you don't like for sprinkling on top of the chocolate. Not a white chocolate fan, use all milk chocolate. My children know that Halloween is just around the corner when I serve this- it is usually gone before Halloween ; ). This can be adapted for any holiday using the colored M and M's or Oreo Cookies that come out around the different seasons. I use crushed peppermint for Christmas. Enjoy!

Ingredients

1 package white chocolate chips
1 package milk chocolate or semisweet chips (I prefer milk)
1 snack size bag pretzels
2 cups Reeses Pieces
chocolate sprinkles
orange sprinkles
candy corn
You can add crushed oreos, whoppers, milky way, snickers, m and m's to sprinkle on top - whatever your family likes or you have on hand.

Instructions

Melt the milk chocolate over a double boiler or in the microwave.
Spread the chocolate out onto a baking sheet lined with tin foil. Spread the chocolate fairly thin. It will be easier to break up when it chills. Cover with crushed pretzels and put in the fridge to chill.
Melt the white chocolate over spread over the pretzel layer.
Cover the chocolate with Reeses, orange sprinkles, chocolate sprinkles, and candy corn or any other candies you desire. If the candy corn, isn't your thing, omit it.
Chill the bark in the refrigerator for a few hours. Break into pieces.

Comfort Foods Continued- Hearty Spaghetti Sauce

2013-10-19T08:43:00.000-04:00

Comfort Foods Continued- Hearty Spaghetti Sauce

I am a carb fanatic- I could eat pasta daily so when I find a good sauce, I am hooked. This one is great. I tweek it based on what I have on hand. If I have a bunch of fresh basil or oregano from the garden, I use fresh and just kinda estimate how much I put into the sauce. I like a really flavorful sauce, so I tend to be heavy handed. If that is not you, add less. I also, love to add the wine, but if I don't have any around, I use chicken stock- still flavorful or water- no additional flavor. The meats and mushrooms really take this over the top and satisfies everyone. Again, if there is an ingredient you don't care for, omit it and add something you like if you care to. It's all about having a basic recipe and making it fit your family's needs. Enjoy!

Ingredients:
1.5 lbs ground beef (or turkey)
1 lb hot Italian sausage
20 oz sliced mushrooms
1 green bell pepper, chopped
1 yellow onion, chopped
2 cloves of garlic chopped
1 red bell pepper, chopped
1.5 tbsp olive oil
1 28-oz can tomato puree
1 12-oz can tomato paste
24 oz tomato sauce
!/2 cup to 1 cup red or white wine (optional)- Chicken stock or water would work as well
6 oz freshly grated Romano cheese
1 tbsp dried oregano- can use fresh- I just chop up a 1/4 cup and throw it in- I like a lot of flavor
1 tbsp dried basil- can use fresh as well- to taste
1 bay leaf
1-2 tbsp sugar

spaghetti noodles + additional grated cheese for serving

Directions:
Heat the olive oil in a large pot over medium heat. Once hot, add the onion, garlic, bell peppers and sliced mushrooms. Saute for about six – eight minutes, until mushrooms are soft. Add ground beef and sausage meat. Cook until meat browns, stirring frequently.
Add tomato puree, tomato sauce and tomato paste to the pot. Stir well. Then, add the bay leaf, wine, spices, sugar and cheese. Stir well and bring sauce to a simmer.
Simmer sauce for an hour and a half over low heat, stirring occasionally. Taste it as you cook, adding more wine, spices or garlic salt to suite your taste buds. The longer the sauce cooks, the better it will taste!
Serve sauce over hot spaghetti noodles with extra cheese. Sauce can be refrigerated for up to five days or frozen for up to three months. Sauce will taste better the next day, after flavors have time to meld. Enjoy!

Chocolate Salted Brownies with Caramel Sauce

2013-10-17T09:56:00.000-04:00

I always go to Ina Garten for brownie recipes! Hers are the best! I don't use a box mix. It is really just as easy to throw the ingredients in a bowl and mix. Plus, it is a lot more flavorful and has no preservatives. You can throw a half a cup of walnuts into this batter if you desire too. I like the addition of coffee granules, but some don"t so just leave that out if you prefer. This is hands down the best brownie I have had. Enjoy!

Chocolate Salted Brownies with Caramel Sauce

Ingredients

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules (optional)

1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce

2 to 3 teaspoons flaked sea salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

This recipe is courtesy of Ina Garten.

Peanut Butter Fudge Pie with Pretzel Crust

2013-10-16T10:24:00.000-04:00

Wow! Don't say that I didn't warn you! Highly addictive. Easy to put together and I cannot stop eating it! I am thinking of making this for my husband's bday. I am sure he would love it! Who wouldn't sweet and salty all in one bite!

Peanut Butter Fudge Pie with Pretzel Crust

Ingredients

3/4 cup crushed pretzel

1/2 cup all-purpose flour

2 tablespoons sugar

1 stick (1/2 cup) butter, melted

1 cup hot fudge sauce, plus extra for drizzling

3/4 cup sugar

1/3 cup cornstarch

1/2 cup peanut butter chips

2 tablespoons creamy peanut butter

1 cup milk

1 cup heavy cream

3 egg yolks

2 tablespoons butter

1 tsp vanilla

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. You can also sprinkle chocolate chips white or milk chocolate chips over crust and bake at 250 for 5 minutes. Spread over crust.

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken.

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth.

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving.

6. I like to garnish with mini reese's cups!

Instructions

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate.

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Instructions

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Instructions

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Caramel Pear Crisp

2013-10-14T07:39:00.002-04:00

Caramel Pear Crisp

After Sunday dinner, I needed something a little sweet. Not too sweet, but just a little something to cap of my meal. This was the ticket! The brown sugar, the caramel, the pears- Oh Yes! Just Perfect! Be sure to use a firm pear as the softer ones become too mushy. This recipe was sent from a friend and doesn't disappoint. I will be thanking her today for this wonderful addition to my collection.

Ingredients

For the Crisp:
4 large ripe pears (Bartlett or an equally juicy pear variety should be used, Bosc is not ideal for this)
1/2 cup flour of choice
1/2 cup rolled oats
1/4 cup lightly packed brown sugar
6 Tbsp. butter
Optional spice mix: 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. grated nutmeg
For the Caramel:
1 cup cane sugar (white sugar)
1/4 water
1/2 cup heavy cream
1 Tbsp. butter
3 Tbsp. bourbon
1/4 tsp salt

Directions

To make the topping, mix the flour, oats, brown sugar, and optional spices in a large bowl. With a pastry cutter, incorporate the cold butter until the mixture is crumbly and the butter no larger than the size of small peas. Place in the fridge to chill while you make your caramel.
To make the caramel, place the cane sugar and water in a small heavy-bottomed saucepan on medium-low heat, without stirring. Bring to a gentle boil, swirling the pan occasionally to make sure the caramel is not burning. Simmer for about 12 minutes, or until a thick deep golden caramel is obtained. (If you leave your caramel on the burner for too long, your sugar may start to crystallise in which case, simply add a tablespoonful of water and bring to a boil until uniform again.) Remove from heat and slowly pour in the cream, stirring. Next add the butter, bourbon, and salt, stirring between each addition. Turn the heat to low and return the caramel sauce to the burner for another minute or two. Remove from heat and allow to cool a bit before using. (This recipe yields about 1 cup of caramel sauce. Once cooled, the sauce can be bottled up and stored in the fridge for up to a week).
Cut the pears in half. Remove the stems and ends. Slice off a small piece on the outside of each pear half to ensure the pears sit flat and evenly on the pan, cut-side facing up. Scoop out the hearts & seeds, creating a hollowed out cavity in which to pour the caramel. Score the pear halves by slicing a criss-cross pattern into the tops to enable the caramel to soak into their flesh a bit better. Pour about 1 tablespoonful of caramel, or as much as will fill the hollowed center of each pear half. Top each with about 2 tablespoonfuls of crisp, packing it lightly to cover the pear with a little dome. Place the pear halves on a buttered baking tray and bake in a 375F oven for about 30 minutes or until the pears are tender and the topping is golden and crispy. (A quick 1-minute broil before removing from the oven will help create a deep golden crispy topping).
Allow the pear crisps to cool slightly and serve them with whipped cream or vanilla ice cream topped with the remaining caramel sauce.

Beef Filets with Mushroom Sauce and Parmesan Popovers

2013-10-13T10:50:00.001-04:00

Beef Filets with Mushroom Sauce and Parmesan Popovers

Sunday Dinner. This is a wonderfully, hearty meal. The steak is perfection and the popovers divine. The whole thing is low fat too- thanks to Cooking Light. I love their publication and often use recipes from them for healthier meals. This will be a good one for tonight! Enjoy!
PreparationPopovers:
1 cup fat-free milk
2 large eggs
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
Cooking spray
2 tablespoons grated fresh Parmigiano-Reggiano cheese
Sauce:
1/2 ounce dried porcini mushrooms
2 cups boiling water
1 1/2 teaspoons olive oil
1/3 cup thinly sliced shallots
4 ounces sliced fresh cremini mushroom caps (about 2 cups)
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup pinot noir
2 tablespoons all-purpose flour
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
Beef:
1 tablespoon olive oil
6 (4-ounce) beef tenderloin steaks
1 teaspoon kosher salt
1/2 teaspoon black pepper

1. Preheat oven to 400°.
2. Combine milk and eggs in a bowl. Weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Add flour and 1/2 teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place popover tin in oven for 5 minutes. Remove tin from oven; lightly coat popover cups with cooking spray. Spoon 1/4 cup batter into each cup, and sprinkle with cheese. Bake at 400° for 35 minutes or until puffed and golden.
3. Place porcini mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Drain through a sieve over a bowl, reserving mushrooms and soaking liquid. Heat a large saucepan over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shallots to pan; sauté 1 minute, stirring frequently. Add cremini mushrooms to pan; sauté for 2 minutes or until almost tender. Add garlic to pan; sauté 30 seconds, stirring constantly. Stir in porcini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute, stirring frequently. Add wine to pan; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Sprinkle 2 tablespoons flour over mushroom mixture; cook for 1 minute, stirring frequently. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to pan; sauté 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.

Julianna Grimes, Cooking Light
NOVEMBER 2011

Blue Cheese Bacon Dip

2013-10-12T10:25:00.001-04:00

Blue Cheese Bacon Dip

Where I live, we love football! Can you say Super Bowl champs last year even after the lights went out during the game! So since we love football, families are always having parties on game days. This is an appetizer that I tend to bring a lot to friend's parties. Everyone loves it- cheese and bacon- how can you go wrong? I usually serve the cut veggies in cups for easy transport and because it looks nice when all set up. I do love pita chips with this too- not as healthy as the veggies, but so tasty! I hope you try this out for yourself- super easy and super yummy. Enjoy!

Ingredients

7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flatbread or assorted crackers, carrots, celery, any other veggies for dipping, pita chips

Preparation

Cook chopped bacon over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture into a 1 quart baking dish.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle with chopped walnuts, and serve with assorted veggies and flatbread or assorted crackers.

Baked Chicken Parmesan

2013-10-11T08:19:00.001-04:00

Baked Chicken Parmesan

Ugh- another rainy and cold day here! What to do? Make comfort food to warm our bodies and souls ; )
My family loves cheese and tomato sauce so I am always putting that combination of flavors together on the dinner table. To make this dish a bit healthier, I bake the chicken instead of frying. When putting together your sauce, taste it and adjust the seasonings to your liking. This meal is super easy and very satisfying. Serve it with pasta, side salad, and warm crusty bread and you are good to go. Oh- almost forgot, I always have extra Parmesan cheese on the table for those who need a little extra sprinkle on their chicken! Enjoy!

Ingredients

Sauce:

2 medium garlic cloves, peeled and minced
1/4 cup extra virgin olive oil
1 can (28 oz) crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and ground black pepper

Chicken:

3 Tbsp Dijon mustard
1 Tbsp white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (5-oz) skinless boneless chicken breast halves
3/4 cup of breadcrumbs
1 cup finely grated Parmesan cheese
3 Tbsp unsalted butter, melted

Directions

1 Prepare the sauce. In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens about 10-12 minutes.
2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch.
3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.
4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.
Serve with a side of rice or pasta. Ladle sauce over the chicken.

Creamy Apple and Chicken Curry

2013-10-10T09:44:00.001-04:00

Creamy Apple and Chicken Curry

It is rainy and yucky where I live today so comfort food is in order! This will be so tasty tonight served with either rice or a side of egg noodles. The creaminess that the sauce has is wonderful and will warm us up after today"s dreary day. If I don't have any apples, I just make this with the chicken alone. Either way, it is very tasty. Enjoy!

Ingredients

2 small onion, chopped
2 apples - peeled, cored and finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder

8 skinless, boneless chicken breasts
1 cup hot chicken broth
1 cup milk
salt and pepper to taste

Directions

Preheat oven to 350 degrees F
Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Maple Nut Sweet Potato Sticky Buns

2013-10-09T08:44:00.001-04:00

Maple Nut Sweet Potato Sticky Buns

Delicious way to start the day! I usually make mine the day before and by not letting the buns rise after shaping, I can pop them in the oven in the morning for a real treat. These buns make me happy! They are a great way to warm up on a cold morning. Enjoy!

Ingredients

1 10 - 12 - ounce sweet potato, peeled and cut up
5 1/2-6 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup maple syrup
1/3 cup butter
1 teaspoon salt
2 eggs
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup maple syrup
3 tablespoons water
1 cup chopped pecans or walnuts
3/4 cup granulated sugar
3/4 cup chopped pecans or walnuts
1/3 cup butter, melted
1 tablespoon ground cinnamon
1 tablespoon Maple Nut Sweet Potato Sticky Bunsall-purpose flour

Directions

In a covered medium saucepan, cook the sweet potato in enough boiling water to cover for 20 to 25 minutes or until soft; drain. Mash with a potato masher or fork. Measure 1 cup. Set aside. (For microwave: Prick unpeeled potato all over with a fork. Microwave on 100 percent power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato.)
In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the 1 cup mashed potato, the 1/3 cup maple syrup, the 1/3 cup butter and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Set aside.
In a medium bowl, whisk together brown sugar, 1/2 cup softened butter, the 1/4 cup maple syrup and the water until well combined (mixture may appear curdled). Spread in prepared pan. Sprinkle with the 1 cup nuts. Set aside.
For filling: In a small bowl, combine the granulated sugar, the 3/4 cup nuts, the 1/3 cup melted butter, cinnamon and the 1 tablespoon flour. Set aside.
Gently roll dough into an 18x12-inch rectangle. Crumble filling over dough, leaving 1 inch unfilled along one of the long sides. Carefully roll up rectangle, starting from the filled long side. Pinch dough edges to seal seams. With a serrated knife, slice dough roll crosswise into 12 equal pieces. Arrange evenly in 4 rows of 3 rolls each, cut sides down, in prepared pan. Cover loosely with buttered plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).
Uncover rolls. Bake in a 375 degree F oven for 25 to 30 minutes or until golden, tenting loosely with foil if buns begin to brown too quickly. Place a large baking sheet on the rack below the baking pan. Cool in pan on a wire rack for 5 minutes. Invert onto a large tray or serving platter. Serve warm. Makes 12 buns.

Make Ahead Tip

Prepare as above through Step 7, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake as directed.

Walnut Crumb Topped Apple Pie

2013-10-08T10:08:00.001-04:00

Walnut Crumb Topped Apple Pie

So what screams fall dessert? Apple pie! My family and I picked apples last weekend and we decided to put them to good use in this pie. You can use all Granny Smith or like we did, mix it up. I also used several of the different apples we picked, but just kept it to 6 cups total apples. I don't know which types we used, but they were all firm and crunchy. Soft apples don't hold up in this pie. Anyway, the pie is now a memory....gobbled up by my family! Maybe, we'll pick some more apples this weekend. Enjoy!

Ingredients

1 Crust from 15 ounce package rolled refrigerated unbaked pie crust
2 teaspoons butter, melted
6 cups peeled, cored, and thinly sliced Granny Smith apples ( about 2 1/4 lbs)
2/3 cup sugar
2 tablespoons all-purpose flour
2 -3 teaspoons ground cinnamon
1/2 teaspoon salt
Walnut Crumb Topping (recipe follows)
Vanilla Ice Cream (optional)

Directions

Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
For filling: In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling.
To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375 degree F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden. Serve with ice cream.

Walnut Crumb Topping

Ingredients

3/4 cup walnuts
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons cold butter, cut into 1/4-inch-thick slices

Directions

In a food processor combine walnuts, sugar, and brown sugar. Cover and process to grind the walnuts. Remove the lid; add flour, oats, salt and cinnamon. Cover and process until combined. Remove the lid; sprinkle butter over the flour mixture. Cover and process until mixture resembles coarse crumbs; transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs. Adapted from Midwest Living.

Butternut Squash and Mushroom Risotto

2013-10-06T20:38:00.001-04:00

Butternut Squash and Mushroom Risotto

Risotto is one of my all time favorite dishes. In the fall, I like to add some butternut squash to it. In the summer, modify it with peas instead. Really, you can add anything you like. I sometimes add bacon, raisins, and pine nuts too. It's one of those recipes that you can not mess up! It is mainly about the creamy rice with some flavors that I am craving thrown in for zest. This is truly one of the best comfort foods I enjoy all year round. Serve it for your family and friends and Enjoy!

Ingredients

5 cups reduced-sodium chicken broth, or vegetable broth
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled butternut - chop fairly small - Walmart usually has it already chopped : )
2 cups shiitake or portabello mushroom caps, thinly sliced
1/2 teaspoon dried thyme or 2 teaspoons of fresh
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup arborio rice - available in most super markets
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese

Directions

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, and pepper ); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine and cook, stirring, until almost absorbed by the rice, about 1 minute.
Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Pumpkin Soup Topped with Bacon and Blue Cheese

2013-10-05T23:57:00.002-04:00

Pumpkin Soup Topped with Bacon and Blue Cheese

Delish! This is one soup that we love when the temps go down- 90 degrees here today though....it is October by the way! This soup is easy to throw together, everyone loves it, and I sub in a butternut squash cooked, peeled, cubed, and processed in the food processor until smooth. It depends what I have on hand. The bacon and blue cheese really give it some added flavor. Enjoy!

Ingredients

2 15-oz. cans of pumpkin
1 qt. chicken stock
1 C. half-and-half or milk- soup will be a litter thinner and less creamy
1 shallot, minced
1/4 C. molasses
2 Tbs. butter
1 tsp. pumpkin pie spice
1 tsp. salt
1/4 tsp. cayenne pepper
6 slices bacon
1 C. crumbled blue cheese

Directions

Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy. Remove to paper towels to drain, then cool and crumble. Ladle soup into bowls. Top with bacon and blue cheese.