PPM

Chocolate Chip Cookie Dough Dip

2012-02-18T13:59:00.000-08:00

The most delicious dip there is! Chocolate chip cookie dough dip!! I mean, c'mon, this is too much. I made it up quick, set some graham crackers out for dunking, and watched it all disappear before my eyes.

Great with coffee and a couple of great girlfriends!

Creamy, cookie dough, loaded with chocolate chips, and ready for dipping!


Graham crackers make for a perfect vehicle for getting this creamy sweet dip into your mouth. You could use cookies, salty pretzels, strawberries...or even a spoon!

Adapted from the Tasty Kitchen

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Ingredients

½ cups Butter
⅓ cups Brown Sugar
1 teaspoon Vanilla
1 block (8 Oz. Block) Cream Cheese, Softened
½ cups Powdered Sugar
¾ cups Chocolate Chips

Instructions

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate.

Enjoy!

Mini Fruit Pizzas

2012-02-18T12:56:00.000-08:00

I love fruit pizza and these are perfect for entertaining because they are individual fruit pizzas. A buttery cookie dough, rolled out and cut into shapes, baked off, frosted with the ultimate cream cheese frosting and topped with juicy, delicious fruit! You've got to make this...

PPM tip! Make up butter cookies and bake off, label and freeze; this makes dessert such as this, even easier!

The Steps to Make your Fruit Pizzas...

Butter Cookies:

1 1/2 cups all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup butter, softened

3/4 cup granulated sugar

1 egg

1 1/2 tsp. vanilla

flour for rolling out cookies

Combine flour, baking powder and salt in mixing bowl, and set aside

Combine sugar and butter in another mixing bowl. Using mixer on med. speed , beat until well blended

Add egg and vanilla, beat until light and fluffy

Turn the mixture to low and gradually add flour mixture until well blended.

Roll into a ball and wrap with plastic wrap and chill for at least 30 minutes.

To make the individual fruit pizzas:

Take dough out of fridge and flour your work surface

Roll out dough until about 1/4 inch thick

Use a round cookie cutter and make as many cookies as you can and bake in an 400 degree oven for 8 minutes or until lightly golden around the edges

Take out of oven and let cool

Continue to make and bake cookies until complete

Cream Cheese Frosting:

6 oz. cream cheese, softened

1/2 butter

4 cups powdered sugar

2 tsp. vanilla

In your mixer, beat the cream cheese and butter until whipped. Add your powdered sugar and vanilla and mix until whipped and ready

Assembly:

Prepare and cut fruit of all kinds you'd like on your pizza, such as: kiwi, banana, strawberry, blackberry and blueberries, raspberries and more. Place cut and ready in small pieces in a bowl. Stir lightly to combine all berries.

Place your cooled cookies on a work surface and frost each cookie and top with your mixed fruit.

Place on a pretty tiered platter or dish and you're ready to enjoy!

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Chicken and Dumplings

2012-02-11T15:37:00.000-08:00


This is the most amazing comfort food, ever! This is love on a plate. Rich, creamy, full of chicken and gravy with soft, tender dumplings. This had a 9- stamp of approval; my whole family loved it and yours will, too!

Make this on your home day. There are short cuts you could make to this recipe, but I'm going to share with you the delicious long version that made the house smell amazing and everyone crazed with anticipation for dinner. Well worth it. Serve with a delicious side salad.

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Roast your chicken:
Ingredients:
1 fryer chicken
butter
fresh thyme and bay leaves
onion, halved
2 carrots
2 celery stalks


Wash your chicken and pat dry. Stuff your chicken with the onion, carrots and celery. Take a couple sprigs of thyme, a bay leaf, and a pat of butter and stuff under the skin of the chicken breast by gently pulling the skin away from the breast all the way to the neck. Drizzle the bird with olive oil and sprinkle course salt and cracked black pepper. Place in a preheated 450 degree oven for about 45 minutes. The internal temperature should be at 165 degrees and allowed to rest. The temperature will rise about 5 degrees more while resting.

Take your chicken out of the oven when finished cooking and let cool enough to handle. Take all the meat off the chicken, tearing into small pieces) and put in a bowl. Wrap with plastic wrap and keep in your fridge until ready. Reserve the bones to make stock.

Make your stock:
Ingredients:
one onion, halved
2 carrots, halved
2 garlic cloves
2 celery stalks, halved

Take your bones and put them in a pot and fill with cool water to cover. Put on your stove top on high and let it come to a boil. Meanwhile put your onion, carrots, celery and garlic in the pool. Once up to a boil, turn oven down to a simmer and simmer for about 2-3 hours.

This is where the nice aroma comes in! Let this stock simmer down and create a full-body flavor from the bones of the chicken and the vegetables.

Once done, place a colander in a large bowl (large enough to fit all the liquid) and pour out your stock straining all the bones and vegetables.

Take out the colander and you've got your stock ready to use for the chicken and dumplings.


Homemade Dumplings:
: 1 1/2 cups all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.

Take the dough, wrap in plastic wrap until ready to use.

Chicken and Dumplings Assembly:

In a clean stock pot, melt 4 tbsp. of butter

Add 1/4 cup flour and stir to make a roux

Whisk until incorporated and nice, white, and creamy

Pour in your reserved chicken stock. You should have about 4 cups

Begin to whisk incorporating the roux with the stock until it is nice and creamy

Add salt and pepper to taste

Bring it up to a boil

Get out your dumpling dough out of the fridge and roll out to about 1/4 inch thick. Take a knife or pizza cutter and cut into 1-inch squares.

Once the thickened soup has come to a boil, plop in (about 6 at time) of the dumplings. They will float when done. Scoop out with a strainer and place on a paper towel lined plate. Keep adding the dumplings to the soup until all the dumplings are done or however many you want to add. Once done, put all the pulled chicken, and dumplings together in the pot to warm.

Serve in individual bowls and garnish with chopped fresh parsley.

Enjoy!

Belgian Waffles

2012-02-05T15:10:00.000-08:00

Fluffy, Crispy, Amazing Belgian Waffles

My children request pancakes and waffles more than any other breakfast food I make. The problem lies in that half of my children want waffles, the other, pancakes. I'm not going to lie...it drives me crazy! Making 2 different breakfasts in the morning is just nuts. So to help make it easier on myself have found a way to pacify my waffle people by making a lot in advance, keeping them in a Ziplock freezer bag and keep them in the freezer to pull out at anytime to toast. Waffles, I found are the best reheated and toasted vs. pancakes.

Next time I'm making a big breakfast, I make my pancake batter and pop my premade waffles in the toaster!

Homemade from scratch just got easier!

This recipe is adapted from The Joy of Cooking, cookbook. These are amazing!

Printable Recipe
Ingredients:
1/3/4 flour
1 tbsp. baking powder
1 tbsp. sugar
1/2 tsp. salt

3 large eggs, well beaten
4-16 tbsp. melted butter
1 1/2 cup milk (I prefer a thicker batter and use only about 1 cup milk. It makes the waffles fluffier.)

Options: add blueberries, crumbled bacon, choc. chips, bananas, nuts, and whipped cream for an even more delicious waffle.

Directions:
Preheat your waffle maker. Whisk the dry ingredients together in a large bowl. Add the wet and stir until just combined. Add a small scoop into the waffle maker and cook until toasted.

All it needs is butter and syrup...
Enjoy!

chocolate gooey fudge 2-minute mug cake

2012-02-04T19:04:00.000-08:00

Need a chocolate fix? All you need 3 ingredients and 45 seconds and you've got yourself some serious mug madness...

I know I've been on a sweet mug, kick, lately, but it is so amazing, so fast, and so gooey, and hits the spot every time.

Aerial view. Amazing isn't it?

Here's all you need to do to get your fix:

1 egg

1/4 c. powdered sugar

1-2 Tbsp. cocoa powder (depending on how chocolatey you want your cake)

1 standard-sized mug

In mug, crack egg, add powdered sugar and cocoa powder.

Whisk together with a small whisk until well mixed.

Microwave for 45 seconds, until the cake is cooked through (but not overcooked!) Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream.

***Adapted from Babble.com

Chocolate Chip Cookie Dough Mug Cake

2012-01-27T17:52:00.000-08:00

I'm totally in this 2- minute, microwave cake stuff, right now and lovin' it!

This cake is over-the-top, good! It is filled with everything you'd ever want to cure that chocolate chip, cookie dough crave, all in one amazing mug. I'm serious, pour yourself a cup of hot coffee, get your other mug out of the microwave after it's kindly told you that your cake is done and put your feet up. Because...you deserve it! But wait, put a scoop of vanilla ice cream on top, first. Now, you can put your feet up and enjoy!

This is the start to a beautiful love affair...

Right before it's to be stirred and plopped in the microwave

The Steps:

Crack an egg into your mug

Add 3 tbsp. brown sugar

Add 1/3 cup flour and 1 tbsp. softened butter

Finally, add 3-4 tbsp. mini chocolate chips and stir everything together until all incorporated.

Put in the microwave for about 1 minute and 30 seconds and you've got yourself an amazing treat!

Enjoy my friends. Enjoy.

**Adapted from Babble.com

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Banana Cake with Cream Cheese Frosting

2012-01-23T08:35:00.000-08:00

This cake is so good! It has the wonderful combined taste of two of my faves: banana bread and moist, white cake. SO good! And who can resist creamy, cream cheese frosting? Not me, I tell you. And either can the rest of my family. I think we wolfed down this whole sheet cake in one night! Pathetic, I know. You will love this recipe!

Printable Recipe

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)

FROSTING:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

Adapted from

Taste of Home

The 2-Minute Chocolate Fudge Cake

2012-01-22T17:43:00.000-08:00

This is the most amazing dessert I've come across. You know why? Because this decadent personal size cake is ready in under 2 minutes from your microwave.

It is moist, full of chocolate, loaded with flavor, and hits the spot, perfectly! The best part? All the ingredients are all found sitting in your pantry and takes just a minute to prepare.
I wish you could have seen my son, Gabe, and I fight over this cake once it came out the microwave. Our mouths were stuffed with this amazing concoction and we didn't care who was around to witness...

Now you can cure a sweet tooth in 2 minutes, flat!
Yes!

This is it for the ingredients...quickly give it a stir and pop in your microwave

Make sure you use a large coffee mug. It does puff up when in the microwave and will bubble over if your cup is too short.

Eat straight out of your mug or tip cup upside down on a plate for a party for one!

Garnish with a dollop of whipping cream or a small scoop of vanilla ice cream...

Ingredients:

Printable Recipe

1 egg
1 Tbsp brown sugar
2 Tbsp chocolate fudge or peanut butter ( I used the fudge and it was amazing!)
1 Tbsp flour

1 Tbsp cocoa
1/4 tsp baking powder
a small handful of chocolate chips (I use Guitard chocolate, my personal favorite)

In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork. Stir in the chocolate chips and pour batter into a greased ramekin or mug. Microwave for 1 minute. Eat straight from the ramekin or mug, or invert onto a plate. Serves 1.

**I have just tried this with the peanut butter, too, and it is out of this world!!*** Have fun enjoying this cake!

**Adapted from Babble.com

The Best Lasagna

2012-01-21T10:04:00.000-08:00

This is by far my best lasagna yet...

I've made quite a few lasagnas; I'm Italian, so this was definitely in my repertoire. But this one; this one is the best thus far. It's fabulous! Creamy, cheesy, the marinara sauce is bright and full tomato flavor and just enough Italian sausage throughout to give it bursts of flavor. Combined with all that cheesy goodness...equal magic. You must try my recipe!

Ingredients:
Lasagna noodles
1 tub of whole milk ricotta (15 oz.)
24 oz. prepared marinara sauce or your favorite jarred tomato sauce
(click here for my recipe...it is easy and absolutely delicious!)
Fresh Italian parsley
1 1/4 cup grated Parmesan cheese
1/2 cup fresh basil
1 large egg
1 pound Italian sausage, removed from its casing
4 cups shredded mozzarella cheese

***PPM Tip: Make a double recipe of the marinara sauce in advance, keep in your refrigerator to add to meals all week long, such as over warm pasta, your lasagna, for dipping mozzarella sticks...the possibilities are endless.
You can also label and keep in a freezer bag and freeze for up to 6 months to pull out for a quick, delicious meal any day of the week!

Directions:

Cook your lasagna noodles according to directions/Drain, and drizzle olive oil over them in the colander so they don't stick while your preparing the lasagna ingredients

Have all your ingredients for the lasagna assembly ready so its easy to do...

Make your cheese mixture:
In a medium bowl combine the ricotta, parsley, parm. cheese, basil, and egg; mix to combine.

Cook off your Italian sausage, drain, and keep on a plate until ready to serve.

In a 9x13 baking dish, spread about one cup of your tomato sauce at the bottom of your pan spreading evenly.

lay down a row (about 4) of noodles

spread a thin layer down of your ricotta cheese mixture

Sprinkle a thin layer of your Italian sausage

Sprinkle a thin layer of mozzarella cheese

Repeat: noodles, cheese, sauce, sausage, mozzarella cheese, 2 more times.

Last layer is noodles, sauce and mozzarella. Sprinkle with shredded basil, cover with foil and put into a preheated 375 degree for 40 minutes; take off foil and cook for 5-10 minutes more to get the top golden brown.

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Homemade Hot Chocolate Mix

2012-01-20T11:38:00.000-08:00

image source: Fete Fanatic

Host a hot chocolate party!

Wouldn't it be great if you could quickly make your hot chocolate mix to have on hand on a cold's winter day after the kids sled all afternoon, or better yet, for a hot chocolate party?

It sounds fun to inviting a few friends over with their kids, building a snowman together and then coming in for some homemade hot chocolate!

That sounds like a fun afternoon...

Well, I must say, I've found a delicious recipe from Alton Brown (Food Network) and absolutely love it! It is creamy, chocolatey, and everything you'd want to have in your hot chocolate. Tell me what you think!

Ingredients

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely.

Enjoy homemade marshmallows on top of your homemade chocolate! Click, here for my recipe.

Enjoy!

Jenny

Quick, Easy, Delicious Mozzarella Sticks

2012-01-17T09:13:00.000-08:00

Mozzarella sticks you'll make again and again...

These mozzarella sticks are so easy and so delicious! I've made them before with Panko bread and this is easier and comes out better! Crispy and crunchy on the outside, creamy and cheesy melt-in-your-mouth delicious on the inside. Serve with my homemade marinara sauce as an appetizer and serve my homemade lasagna for dinner. You will get, the best mom in the world, award, guaranteed!

do you see the oozing cheesy goodness?

**adapted from Taste of Home

printable recipe

Ingredients:

Your favorite mozzarella cheese sticks

Egg roll wrappers

Vegetable oil

Quick marinara sauce for dipping

Directions:

Click here for my marinara sauce recipe

Get your oil hot in your pan for frying. (You don't need very much, about and inch.) Get temp. up to 360 degrees.

In the meantime, get your mozzarella sticks ready.

Start by having a small baking sheet ready sprayed with a non-stick spray and have a small bowl with water to be used as the glue for your sticks.

Lay one egg roll out at an angle on the counter, so the point of it is pointing at you.

Place your mozzarella stick horizontally at the corner of the wrapper and begin to roll toward the middle.

Once at the middle, fold over the ends, then continue folding until almost at the end.

Here is where you dip your finger in your water bowl and dab it on your last corner of your wrapper before rolling it all up to complete.

Place on the greased baking sheet and continue on until you've finished all the mozzarella sticks you want to make.

Test your oil with a thermometer and begin your frying. Once browned on all sides, take out and lay out on a paper towel lined plate. (Watch your oil, if your cheese sticks begin to brown to quickly, adjust your temperature. You don't want your outside to be too brown and your cheese not melted!)

Place on a nice serving platter with a nice little bowl, I love using ramekins for this, for your marinara sauce and ring the appetizer bell! I did this while our lasagna was just pulled from the oven...those mozzarella sticks will be devoured!

Delicious!!

Enjoy friends...

Jenny

Quick, Easy, Amazing Marinara Sauce

2012-01-17T09:08:00.000-08:00

This quick, easy and absolutely delicious marinara sauce will be your new go-to. I promise!

Ingredients:

printable recipe

2 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes or petite diced ( liked the small little bites of tomatoes)
1 (28 ounce) can tomato puree
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried parsley (I used fresh and it gives it a bright touch. Add toward the end of cooking time--same with the basil)
3 leaves fresh basil torn
1/4 cup grated Romano cheese
1/3 cup grated Parmesan cheese
2 bay leaves
1 teaspoon onion powder

Directions:

Heat oil in a large saucepan over medium heat.

Saute garlic until aromatic and tender.

Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder.

Reduce heat to low and simmer for at least 40 minutes.

click here for my homemade pasta recipe

Click here for my mozzarella sticks to die for...

Use this with these amazing mozzarella sticks or over your favorite pasta. I also use this in my lasagna and it is amazing! Keep this on hand...you whole family is going to love this!

**Adapted from Allrecipes

Apple Bundt Cake

2012-01-14T20:45:00.000-08:00

Seriously...this cake is out-of-control! It's moist, chalked full of apples, spiced just right, and smothered with a cream cheese frosting. Perfect for entertaining! You're going to love this recipe...Enjoy!

Printable recipe

Cake:

3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2 inch pieces

1 1/2 cups maple syrup

3 eggs, at room temperature

3/4 cup light brown sugar

3/4 cup vegetable oil

1 tbsp. pure vanilla extract

3 cups flour

1 1/2 tsp. baking powder

1 1/2 cup tsp. baking soda

1 tbsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. fine sea salt

1 cup chopped chopped walnuts

Icing:

1 cup powdered sugar

1/4 cup heavy cream

4 ounces cream cheese

3 tbsp. water, plus extra, as needed

2 tsp. pure vanilla extract

Directions:

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredietns into the apple mixture. Stir in the walnuts, Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted in to the cake comes out clean, 55-60 inutes. Cool for 15 minutes andin vert onto a wire reack to cool completely, about 1 hour.

For the icing: in the food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tbsp. water, and vanilla. Process until smooth, adding more water, 1 tsp. at a time, until the icing is pourable. Spoon the icing over the cake and allow to drip off the cake.

Enjoy this great recipe, friends!

Jenny

**Adapted from the Food Network**

Monster Chocolate Chip Oreo Cookies

2012-01-14T20:21:00.000-08:00

Moist, delicious, and out of control

Who can resist huge chocolate chunk cookies with crushed Oreos throughout? I don't think a single soul...you must try these out for size; your whole family will love them!

Before they go into the oven! Loaded with Guittard milk chocolate chips and crushed Oreos...yummy!

Fresh from the oven...

For this recipe, click here for my traditional chocolate chunk cookies.

Crush about 1 strip of Oreos taken out of the package and place in a plastic Ziplock bag and crush with the backside of spoon.

Add crushed cookies to the chocolate cookie dough batter along with your chocolate chips and follow the cooking directions.

Enjoy!
Jenny

Homemade Pancake Syrup

2012-01-14T08:46:00.000-08:00

Homemade Pancake Syrup.

Easy, heathier, and so delicious!

Do you ever make pancakes in the morning and find out to your horror that you're all out of pancake syrup? This has happened to me and guess what? It's the best thing that has ever happened, because the homemade version is better for you, and so delicious! It has a consistency like maple syrup and has a robust flavor of vanilla and real maple! Yum! My kids couldn't even tell a difference and that is a true test; if they don't like it, what's the point in making it, right?

This makes a small amount, so plan on making a bigger batch, store in a large mason jar and keep in your refrigerator. Amazing!

Tell me what you think!

For my homemade fluffy pancake recipe, click here

Printable Recipe

Ingredients

3/4 cup packed brown sugar
1/4 cup sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract

Directions

In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Broil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

**Adapted from Allrecipes**

Crock Pot Recipes...Shepherds Pie

2012-01-13T22:02:00.000-08:00

My shepherds pie in a ramekin

Shepherds Pie...from the slow cooker!

This recipe is out of this world! Ground beef with carrots, onions, garlic, mushrooms and peas, in a delicious gravy, topped with creamy, buttery fluffy mashed potatoes. Get your beef mixture cooking on low all day, whip up some mashed potatoes and serve individually and top each bowl with creamy mashed potatoes.

This recipe from the crock pot made a believer out of me...good meals can come from the Crock Pot!

This is my shepherds pie served in a soup bowl...yummy

Printable recipe

Ingredients:

2 slices high-quality white sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds 85 percent lean ground beef

salt and pepper

1/4 cup vegetable oil

10 ounces white mushrooms, trimmed and halved if small or quartered if large

2 onions, minced

2 carrots, peeled and cut into 1/2-inch pieces

3 tbsp. tomato paste

3 garlic cloves, minced

1 tbsp. minced fresh thyme or 1 tsp. dried

1/3 cup all purpose flour

1 1/2 cup chicken broth

1/4 cup heavy cream

1 tbsp. soy sauce

1 cup frozen peas

3 cups mashed potatoes

Directions:

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 tsp. salt, and 1/2 tsp. pepper using hands.

Heat 2 tbsp. oil in 12-inch skillet over medium-high heat until shimmering. Add beef mixture, 1 pound at a time, and cook while breaking up an large pieces with wooden spoon until no longer pink, about 3 minutes per pound; transfer to slow cooker.

Heat remaining 2 tbsp. oil in skillet over medium-high heat until shimmering. Add mushrooms, onions, carrots, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir in heavy cream and soy sauce into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 hours on high.

Let beef filling settle for 5 minutes, then remove fat from surface using large spoon. Stir in peas and season with salt an pepper to taste.

To serve...I spooned in the meet mixture in individual bowls, spoon mashed potatoes on top and using a butter knife, smooth out. Put some cracked black pepper on top and it is ready to go!

Another option is to put in ramekins (as shown above) and pop them in the oven under the broiler to get that fun crust on the top.

All I can say is YUMMO!!

Crock Pot Meals...Baked Potato Soup

2012-01-11T17:17:00.000-08:00

onions, fresh thyme, and onions, ready for the pot!


PPM Tip! I got this from Racheal Ray from the Food Network: Use a bowl as your trash can when preparing your meals. It's a great, organized tool, to keep you neat in your kitchen. A Crock Pot Series .Potato Soup

What's more comforting than potato soup?
And this recipe is delicious, and easy, thanks to the Crock Pot. Just put in a couple ingredients and your good for dinner!
Look out for more, wonderful recipes for the Crock Pot; I found gems in my new slow cooker magazine by Cooks Illustrated, Slow Cooker Revolution. I know you will love these for your busy days; not only for their ease, but for their amazing taste!

Printable Recipe

Ingredients:

8 ounces bacon, chopped (about 8 slices)

1 onion, minced

2 cloves garlic, minced

1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried

2 tbsp. all-purpose flour

4 cups chicken broth

3 pounds russet potatoes (about 6 medium), peeled and cut into 1/2-inch pieces

2 cups shredded cheddar cheese (about 8 ounces), plus extra for serving

1/2 cup heavy cream

salt and pepper

scallions

Directions:

Cook bacon in 12-inch skillet over medium heat until crisp, 5-7 minutes.

Transfer bacon to paper towel-lined plate and refrigerate until srving. Pour off all but 2 tbsp. bacon fat left in skillet.

Add onion, garlic, and thyme to fat in skillet and cook over medium-high heat until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir remaining 3 cups broth and potatoes into slow cooker. Cover and cook until potatoes are tender, 4-6 hours on low.

Transfer 2 cups cooked potatoes to bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, then stir in mashed potatoes and cream. Let soup sit until heated throught, about 5 minutes.

Microwave bacon on paper towel-lined plate until hot and crisp, about 30 seconds. season soup with salt and pepper to taste and serve with scallions, crisp bacon, and additional cheddar.

Top with a dollop of sour cream, scallions and some shredded cheese...yum! Your whole family will love this! And the best part? It did most of the work for you! It's simple and delicious...enjoy!

Cake Pops

2012-01-08T12:30:00.000-08:00

Starbucks Birthday Cake Pop

& A Chocolatey, Chocolate, Cake Pop

printable recipe

Everyone has heard of cake pops. They are a fun, pop-in-your-mouth, delight, that makes you want to keep popping them into your mouth. But in case you haven't heard of these bites, they are moist cake balls, dipped in candy melt. They are perfect for parties, entertaining and the like.

I've always loved Starbucks cake pops. My favorites are, well, all of them! I get one every time I order my favorite caramel or pumpkin spice latte. So I decided to copy their oh-so, delicious, birthday cake pop. A white, moist, delicious cake, dipped in a pink coated frosting. I also made a chocolate cake dipped in chocolate....sinfully good!

Enjoy my friends. Enjoy.

Supplies:

A cake and doughnut ball maker. It looks like a little waffle maker and makes up about 6 balls at a time. Reasonably priced at around $20...it's worth it! I found mine at Target.

There are other methods to making these cake balls. Cake mixes baked up and then store-bought frosting is mixed all together using a mixer to make a moist, wet, concoction. It is then shaped into balls and put onto a baking sheet and in the freezer to set. Then it is dipped in candy melt.

I have done this method and used my own cake recipe and homemade frosting and it turned good. You can find the recipe, here and here. But after making them this way, using the cake ball maker; I'd have to say that it's even better!

But don't take my word for it. You try it out and let me know which one you like best!

Starbucks Birthday Pops:

Homemade White Cake Recipe:

2 1/2 cups AP flour
2 cups sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/3 cups buttermilk or sour milk
1/2 cup butter
1 tsp. vanilla
4 egg whites

Directions:
In a bowl combine flour, sugar, baking powder, baking soda, and 1/8 tsp. salt. Add buttermilk, butter and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and beat for 2 minutes more, scraping bowl.

Chocolate Cake Pops:

Chocolate Cake Recipe:

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1 tsp. vanilla

1 cup all purpose flour

1/2 tsp cream of tarter ( I didn't have any and used baking powder...worked well)

1/4 cup unsweetened cocoa powder

In a large bowl, using a hand mixer, cream together the butter and brown sugar.

Beat in the eggs, one at a time, then stir in vanilla.

In a separate bowl, combine the flour, cream of tartar, and cocoa powder; stir into the egg mixture until well blended.

Preheat your cake maker and bake according to instructions. Once done, let them cool completely on a wire rack before dipping to coat.

Frosting:

For your outer shell to your cake pops the best is candy melt or almond bark. I used almond bark in the vanilla and the chocolate. For the birthday pops, I tinted the vanilla with 2 drops of red food coloring to create the pink color.

Sticks for your cake pops are found at craft supply stores or some grocery stores have them.

After your cake pops have cooled, melt just a little of your candy melt for adhering the sticks, by simply putting about 1/2 cup of the candy melt in a microwave safe bowl and microwaving for about 1 minute; stir to incorporate.

Dip the sticks into the melted chocolate and stick half-way through your cake ball. Lay on baking sheet. Continue to do so until all the cake balls are done. Put in the freezer for about 1/2 hour to set.

When they are ready, make more melted chocolate by pouring about 1 cup into a microwave bowl and microwave for about 1-2 minutes. Dip the prepared cake balls into your melted chocolate and stick your stick in a coffee mug or something to keep in upright so it sets well. (It sets fast!) You can sprinkle sprinkles or whatever garnish you'd like before it dries.

And Viola!

*courtesy Bakerella.com*

A beautiful, delicious bite!

Top 10 New Years Foods

2011-12-29T13:37:00.000-08:00

New Years Eve is coming and I've got some of my favorite foods to bring in the new year.

Here are my top 10!!

click here for the printable recipe

Bring in the New Year with this superstar! Strawberry Bellinis...so delicious. I tried my first Bellini at Stokes, downtown Omaha...I had a peach one and knew I had to recreate it at home. With a little simple syrup and fresh pureed fruit poured into some champagne or sparkling wine, you got yourself a delicious drink anytime of year!

Plan for this drink in your NewYears menu plan and it will be a guaranteed success!

**Make into a virgin drink for your little ones using the fruit puree and lemon-lime soda.**

spinach artichoke dip

Pizza Bites
These pizza bites are fun, perfect for parties, or anytime. This is made in my mini muffin tins using my favorite pizza dough and sauce. Using mini pepperoni and spicy italian sausage adds a kick...you'll love these! Perfect for bringing in the new year...

Chocolate Fondue

We love to bring in the new year with pizzas off the pizza stone. The pizza crust comes out crispy and chewy, and the homemade sauce with oozing mozzarella is out of this world! To top the night off we have a toast with homemade strawberry bellinis, sparkling cider and chocolate fondue. There is something so delightful about bite size pieces of fruits and sweets dunked into a bath of creamy chocolate. If you don't fondue...do. You'll be glad you did!

Sloppy Joe Sliders

Sliders are perfect for any party and these Sloppy Joes are delicious! Make up a batch and scoop on little cut dinner rolls and have lined up a tray or have wrapped individually in parchment paper with half the sandwich peeking out.

Seven Layer Dip

Check this recipe out from the Brown Eyed Baker

Taco Dip

A must try from, again, The Brown Eyed Baker

Sausage Dip

White Bean Chicken Chili

Serve in insulated cups for a fun party starter

Thumbprint no-bake cookies

There you have it! My top 10 for 2012!

Happy New Year from me to you!!

Jenny

Chocolate Peppermint Poke Cake

2011-12-14T21:12:00.000-08:00

Does this look outstanding or what?

I was going to a little Christmas party with some of my favorite girlie friends and wanted to make a dessert that wowed. (I mean c'mon, we're worth it!) I was in the mood for a peppermint chocolate dessert and found one by Betty Crocker. But...it was all boxed caked and doctored frosting that came in a tub. I wanted to make this cake but with all homemade ingredients. The results? A pepperminty, chocolatey, moist delight, that no one could ever refuse and is an excellent way to celebrate Christmas with family and friends!

Printable Recipe

What you'll need:

Chocolate cake recipe

Devils food pudding and pie filling (one 4 serving box)

Chocolate buttercream peppermint frosting

8-9 small peppermint patties diced

2-3 large peppermint candy canes crushed

My all-time favorite chocolate cake that can't be beat is the Hershey cake recipe...

Cake Recipe:

2 cups sugar

1 3/4 cup all purpose flour

3/4 cup Hershey's Cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

Heat oven to 350 degrees

Grease and flour an 9x13 cake pan

Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on med. speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pan.

Bake for 25-30 minutes or until a tooth pick inserted into the middle comes out clean.

Let cool for 15 minutes. Take the end of a wooden spoon and poke holes into the cake about 1/2 inch apart

Meanwhile make your pudding:

In medium bowl, beat filling ingredients, 2 cups milk and 1/2 tsp. peppermint extract. Whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.

Butter Cream Peppermint Frosting:

1 stick butter

2/3 cup Hershey cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp. peppermint extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in peppermint extract.

Frost cake and top with 8-9 diced peppermint patties and crushed candy canes.

Beautiful, moist and delicious! A must try!

***Adapted from Betty Crocker***

Peppermint Bark

2011-12-14T19:49:00.000-08:00

I love peppermint bark! It's so Christmas...the dark chocolate and white topped with crushed candy canes. I found this recipe over at, Domestic in the City, and loved it! I made this for my family Christmas party and it was loved.

Try this recipe out and click here to get their recipe. You and your loved ones will love it!

Homemade Lemon Poppy Seed Dressing

2011-12-14T19:35:00.000-08:00

Have you tried lemon poppy seed dressing? It is so good! I brought this to a Christmas party in a mason jar and shook before I drizzled over my Apple Pear Salad. It was a hit! This will be a new favorite, that no store bought can deliver. I promise!

printable recipe

Apple Pear Salad
1 (16-ounce) package romaine lettuce
1 (6-oz.) block Swiss cheese, shaved
1 cup roasted walnuts
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced

Lemon Poppy Seed Dressing

Toss together first 6 ingredients in a large bowl. Drizzle with lemon-poppy seed dressing, tossing gently to coat.

Lemon Poppy Seed Dressing:
2/3 cup light olive oil
1/2 cup sugar
1/3 cup fresh lemon juice
11/2 tbsp. poppy seeds
2 tsp. finely chopped shallot
1 tsp. Dijon mustard
1/2 tsp. salt

Process all ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.

**Adapted from Southern Living's Best Fall Recipes***

Chicken Pot Pie with Biscuits

2011-12-14T19:12:00.000-08:00

This is the ultimate in comfort food. A delicious creamy chicken vegetable stew topped with light, flaky buttermilk biscuits. It's a must on a cold winter day. My whole family enjoys this amazing dish...you must give this one a try!

Printable Recipe

For the stew:

1 whole (6 split) chicken breasts, bone in, skin on

3 tbsp olive oil

kosher salt and freshly ground black pepper

5 cups chicken stock, preferably homemade

12 tbsp. (11/2 sticks) unsalted butter

2 cups chopped yellow onion (2 onions)

3/4 cup all-purpose flour

1/4 cups heavy cream

2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

1 10-ounce package frozen peas (2 cups)

1/2 cup minced fresh parsley

For the biscuits: Click here for this amazing buttermilk biscuit biscuit recipe

Preheat the oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and saute' teh onions over medium heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute stirring, until thick. Add 2 tsp salt, 1/2 pepper, and the heavy cream. Add the cubed chicken, carrots, peas, and parsley. Mix well.

Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Dump the dough out on a well-floured surface and with a rolling pin, roll out to 1/8 inch thick. Cut out twelve circles with a round cutter.( I also have used stars or other shapes which add a fun touch!)

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wawsh, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

PPM tip: to make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

***Adapted from the Barefoot Contessa Family Style Cookbook

Surprise Cookies

2011-12-03T18:41:00.001-08:00

This surprise cookie is a favorite of my family and have adapted this recipe from Martha Stewart. I have been making this cookie for years and has been a hit every time. A soft chocolate cookie is topped with a marshmallow, and chocolate frosting. I top mine with crushed candy cane over the holidays and it makes it extra delicious.

Makes 2 1/2 dozen

printable recipe

Ingredients

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting Ingredients:
3 cups confectioners sugar
6 tbsp. unsalted butter, softened
1/4 cup plus 1 1/2 tsps. unsweetened cocoa powder
1/4 cup plus 2 tbsp. whole milk
3/4 tsp. pure vanilla extract

Makes 1 cup

2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract

Directions For Frosting

Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

**Martha Stewart image

New York Style Cheesecake

2011-12-01T04:14:00.001-08:00

printable recipe

I used to baby sit my cousins for my Aunt Connie when I was in my early twenties. I remember this cheesecake sitting in her fridge and I could not believe my eyes! I would help myself to a large slice each time she had it made, and had to get the recipe from her. I’ve made it one hundred times, and each time it was a hit with all my friends and family. It is quite the show-stopper because of it’s size and taste…It is easy and simply gourmet!

The Crust:

1 ½ cups graham cracker crumbs.

*PPM Tip: I always have some already pre-crushed in a zip-lock bag and in my freezer, just in case I need a graham cracker crust in a flash.*

3 tbsp. Sugar

1/3 cup melted butter

Combine the crackers and sugar. Pour over the melted butter and using a fork incorporate until the mixture is moistened. Press firmly into the bottom of your spring-form pan and bake at 350 degrees for 8 minutes until golden brown. Let cool while preparing cheesecake batter.

But here is a tip that I've always done. I never like the prebaked crust because it was too hard. You have to use a knife to get through it. Not so with this tip...do not prebake the crust! Just put it together, press in the pan and it is ready for it's batter. The crust turns out so perfect, not too hard, not too soft. Trust me...it's fantastic.

Filling:

5, 8oz. pkg. Of cream cheese softened

1 ¾ cup sugar

3 tbs. Flour

¼ tsp. vanilla

5 large eggs

2 egg-yolks

¼ cup heavy cream

Beat the cream cheese and sugar. Add the flour, vanilla, cream, and eggs one at a time, mixing until combined, smooth and creamy.

Pour into cooled crust and bake 10-minutes at 450-degrees. DO NOT FORGET THIS: next, turn oven temperature down to 250-degrees and cook for a remainder of 1-hour. (Cooking at a high temperature longer than 10-minutes will indeed dry this cake out. Trust me on this.)

Once done, let cool at room temperature and then refrigerate over night to chill. Cracking may occur and is okay, the only way to prevent this is by baking it in a water bath. I have done this method and found that it is not worth the effort, unless you are planning on not using a topping.

Topping variations:

Strawberry topping:

1 pint of strawberries

In a medium saucepan, put washed fruit in with ½ cup sugar (depending on the sweetness factor of your strawberries.) Stir until dissolved and has a thick and rich consistency, about 15-20 minutes. Let cool to room temperature and pour onto your chilled cheesecake.

Turtle topping:

Crushed pecans

Chocolate syrup

Caramel

Mini chocolate chips

I do this topping on individual slices and is amazing! I drizzle the chocolate syrup and caramel (you find premade in the grocery store), then comes the crushed pecans, and finally the mini chocolate chips. Feel free to really express the gourmet chef in you here, as you can make delicious drizzles all over the place.

Cherry topping:

This is the one that I remember my Aunt Connie using on her cheesecake and is so delicious. I like to use this topping in the winter when the fresh berries are not at their best. It is simply a can of cherry filling to make pies that you find in your baking isle in your supermarket. Just open the can and pour on top the whole cheesecake. It’s beautiful, and hides any imperfections you may have in you cake.

Enjoy, friends!
Jenny