Cassie Craves

Chicken Broccoli Bacon Ranch Foil Packets

2012-02-02T08:00:00.000-05:00

I know, I know, again with the chicken bacon ranch stuff, right? I guess I’m becoming a bit one-note, but seriously: If this combination is my one note, I’ll sing it until you gag me! ;)

In this recipe, my favorite combo is combined with broccoli, cheese, and stuffing and wrapped up in a tidy little foil package. I love this recipe, because it’s an entire meal in one foil packet. It’s so low-maintenance: Just toss everything in foil, wrap it up, and bake it until it’s done. Your starch, veggie, and meat are all right there; you don’t even need a side dish. And with this combination of ingredients, you know it’s delicious. I don’t even need to tell you that.

Actually, my favorite part about this recipe was what happened to the broccoli as it cooked in the foil packet. I thought it would just steam in there, but it actually roasted instead, adding a deep, rich, nutty flavor to the rest of the ingredients that I thought worked really well. My boys loved watching me open the foil packets to reveal the melty, fragrant, juicy treasure inside. They loved eating them, too.

Chicken Broccoli Bacon Ranch Foil Packets
from My Recipe Box

1 package chicken-flavored stuffing mix
1 1/4 cup water
4 6-ounce boneless skinless chicken breast halves
4 cups fresh broccoli florets
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
4 tablespoons ranch dressing

1. Preheat the oven to 400 degrees. Spray 4 sheets of heavy-duty aluminum foil with cooking spray.

2. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

3. Top stuffing in each packet with a chicken breast half, season with salt and pepper, then add 1 cup of broccoli. Sprinkle with 1/4 cup of the cheese and one slice of bacon, then drizzle with 1 tablespoon of ranch dressing. Repeat with all packets.

4. Bring up foil sides and fold to seal, leaving room for heat circulation inside.

5. Place packets on a cookie sheet and bake 25 to 30 minutes. Remove packets and let stand 5 minutes. Cut slits in foil for steam before opening.

Cheesy Sausage Penne

2012-02-01T08:00:00.001-05:00

Being a food blogger means that you try lots of new recipes, all the time. And, obviously, not all of those recipes can be good, so some of them you never make again. Some are good enough to make occasionally, and some are so good that you want to make them once a week or more. This cheesy sausage penne falls into that last category – so good that my family could probably eat it three times a week and not get sick of it. It was so good that the instant the dinner dishes were cleaned up, I was on Facebook sharing the link with my family and friends.

What makes this dish different from other baked pasta dishes is the addition of the creamy, luxurious cream cheese-sour cream mixture that’s dotted on top and between the layers of pasta. That sauce is what takes this from good to incredible. There is a lot of the cream cheese-sour cream mixture, so if you’re not a fan of really saucy pastas, you can cut the mixture in half (and also I’m not your friend anymore, because how can you not like a lot of sauce?).

This dish is made with pantry staples and comes together relatively quickly – even more quickly if you make it ahead of time. Joe and my boys absolutely loved this, and I did too. It will be making many, many repeat appearances in my kitchen.

Cheesy Sausage Penne
adapted from Taste of Home

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 26-ounce jar spaghetti sauce
1 16-ounce package uncooked penne pasta
1 8-ounce package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese

1. Preheat the oven to 350 degrees.

2. In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add the onion and cook until translucent. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Taste for seasoning and add salt, pepper, and spices to taste.

3. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese and sour cream.

4. In a greased shallow 3-quart baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.

5. Bake, uncovered, for 30 to 35 minutes or until bubbly.

Cheesy Corn Bites

2012-01-31T08:00:00.002-05:00

I’ve had my eye on these succulent little bites ever since Deborah posted the recipe over the summer. I finally had the opportunity to make them recently, when I was expecting my stepmom and sister to come over for one of our evenings of girl TV. But I guess there’d been a break in our communication, because while I thought they were coming over, neither of them actually was planning to on this particular night. That would have been fine, if I’d known that before I’d put an entire batch of these corn bites in the oven.

I knew it would be dangerous to have an entire batch of these to myself, and I wasn’t wrong. They are so addictive. I finally had to force myself to stop eating them after I’d eaten nearly half a batch all on my own (I KNOW. THE SHAME). These are dangerous not only because they’re compulsively eatable, but also because they’re so darn simple to make, and require only four ingredients. Did you know you were that close to cheesy corn bite Heaven? I bet not.

These are delicious as-is, and they’re also great with a bit of pico de gallo on top (which is how I served them at Will’s birthday party earlier this month). If you serve them for the Super Bowl this weekend, you should probably make a triple batch.

Cheesy Corn Bites
adapted from Taste and Tell and originally from Every Day with Rachael Ray

8 ounces cream cheese, at room temperature
1 cup shredded Mexican blend cheese
1/2 cup frozen corn kernels
Salt and pepper
48 scoop-shaped tortilla chips
Chopped cilantro, for sprinkling, if desired

1. Preheat the oven to 350 degrees. Set the chips out on a baking sheet.

2. In a bowl, combine the cream cheese, shredded cheese, corn, and a sprinkling of salt and pepper; mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.

3. Sprinkle the corn bites with the cilantro and serve warm.

Chicken Bacon Ranch Enchiladas

2012-01-30T08:00:00.000-05:00

With all the disappearing I’ve been doing lately, I figure I owe you guys a really, really good recipe to begin the week. So how about a big pan of these chicken bacon ranch enchiladas? I think these babies could bring about world peace.

It’s no secret by now that the chicken-bacon-ranch combo is one of my favorites, and I’ve played with it a lot in the past (in chili, on pizza, etc.). I just had to try the flavors out in an enchilada, and I’ve come up with something truly delicious here. The filling is composed of chicken, bacon, cheese, green onions, ranch dressing mix, and Mexican spices in a creamy combination of cream cheese and sour cream. The topping for the enchiladas is salsa, with some ranch dressing stirred in to highlight that flavor. These are SO DELICIOUS, and all four of us gobbled them up (yes, this was an instance in which I got my boys to eat Mexican food!).

The chicken-bacon-ranch combo lives on...Where will it show up next? (Hint: In a recipe I’ll be sharing later this week.)

Chicken Bacon Ranch Enchiladas

6 strips bacon, cooked and crumbled
2 cups chopped or diced chicken
1 tablespoon green onions
1 packet ranch dressing mix
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 8-ounce package cream cheese, softened
1 cup sour cream
3 cups shredded cheddar-jack or Mexican blend cheese, divided
1 jar salsa
1/4 to 1/2 cup ranch dressing (as much or as little as you want)
Flour tortillas

1. Preheat the oven to 425 degrees.

2. Combine bacon, chicken, green onions, and all seasonings in a large bowl. Add cream cheese, sour cream, and one cup of the shredded cheese and stir until fully combined.

3. Combine salsa and ranch dressing. Ladle about 1/2 cup of the mixture into the bottom of a greased casserole dish, spreading it evenly to coat the bottom.

4. Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 15 to 20 minutes or until browned and bubbly.

Weekly Meal Planning, Week of 1.30.12

2012-01-29T15:06:00.002-05:00

This second half of January has seriously not been kind to me, health-wise. Last week I had horrible cold, and this week, I came down with strep throat. It was a particularly nasty case, including a fever, chills, fatigue, head and body aches, and, of course, the incredibly painful sore throat. It's been a long time since I've been that sick. I was aboslutely miserable, and didn't even eat anything for nearly three days, much less cook anything or meal plan for the coming week. I pretty much spent the entire time huddled in my bed, trying to sleep, and trying not to cry.

I started feeling more like myself on Friday, and today I feel practically 100% -- my head still just pounds a little bit when I start doing too much, know that feeling? Anyway, I was able to eke out a meal plan for the upcoming week, and it's filled with all of Joe's favorite meals (as well as a couple of things from last week's plan that I didn't get to make, due to The Sickness). I am all about celebrating him for the coming week, since he did such an amazing job of taking care of me and the boys while I was sick. I didn't even see Andrew and Will for a couple of days, so he had to do everything on his own: morning wake-ups, breakfasts, daycare drop-offs and pick-ups, packing lunches, making dinner, doing the dishes, baths, stories and songs and the entire bedtime routine. He did an awesome job keeping the house up and running, and it really made me appreciate having him as a partner on a completely new level. Making a few of his favorite things is the least I can do. And another good thing? Most of these meals are so hearty that I probably won't need a meal plan next week at all.

Monday: Chicken with paprika cream sauce, egg noodles, steamed green beans. I'd planned to make this last Wednesday, but that's when The Sickness hit. I did not, sadly, make a batch of homemade noodles this weekend (instead I used my baking time to make a mocha cake that I can't wait to share with you), but I found some high-quality spaetzle at the supermarket that I think will be perfect for this dish.

Tuesday: Crescent pizza rolls and salad. I felt better on Friday, but I still didn't make these. I ordered pizza instead, because I was just that lazy.

Wednesday: Bacon pierogi bake. Joe has requested that I double this this time around, so he has plenty to take to work for lunches. I'm happy to oblige, since I love this so much too.

Thursday: Black bean and salsa soup, cheese quesadillas. Okay, this isn't technically one of Joe's favorites, but he does like it. I put it on the meal plan because I was talking about it to someone at work recently, and it just made me remember how delicious it is.

Friday: Swedish meatballs, egg noodles. Technically these aren't Joe's favorite meatballs, but considering all the spicy sausage we'll be eating this coming weekend I figured three in a row was overkill. He does love these, and his eyes practically lit up when I told him I'd be making them.

Saturday: Lasagna and garlic bread. This is the very first recipe I posted on this blog, and even though I've made so many delicious things since, this is still Joe's absolute favorite meal.

Sunday: Chili with Monterey ranch bread. It's Super Bowl Sunday, so it seems like a perfect night to have this for dinner. And Joe's been clamoring for a pot of this ever since the beginning of football season. The bread is the perfect accompaniment, and is too delicious for words.

Tater Tot Nachos

2012-01-24T08:00:00.001-05:00

It’s no secret that Joe and I love Mexican food, and that we eat it frequently. On nights that I plan for Mexican food, though, I usually always have to have a back-up meal in place for Andrew and Will. Their relationship with Mexican food is kind of up and down. Sometimes they love something I make (this Mexican sour cream rice is always a hit with them), but often, they take one bite of the dish I put in front of them and refuse to eat the rest. I didn’t like Mexican food much myself when I was a kid, so I’m hoping this is just a phase and that they’ll grow out of it.

The night I served these tater tot nachos, though, they had no qualms about chowing down. They love tater tots, and would probably eat them if they were covered with dirt (really, they are boys; I wouldn’t doubt that they’d actually eat something covered with dirt). As for Joe and me, we loved these too. Sometimes it’s just really fun to eat like a kid.

Tater Tot Nachos
adapted from Real Mom Kitchen

1 24-ounce package tater tots
1 pound ground beef
1 onion, chopped
1 packet taco seasoning
Shredded lettuce
Shredded cheese
Sour cream
Salsa

1. Prepare tater tots according to package directions.

2. While the tater tots cook, brown ground beef with onion and taco seasoning in a skillet until no longer pink; drain.

3. To serve, place tater tots on a plate and top with the meat mixture followed by lettuce, shredded cheese, sour cream, and salsa.

Honey Teriyaki Chicken with Bacon Fried Rice

2012-01-23T08:00:00.001-05:00

Growing up, I never ate fried rice. Eggs in rice always just sounded strange to me. I stuck with my plain old steamed white rice whenever we ordered Chinese food. Then I met Joe, and in the early days of our relationship we ate Chinese food a lot. And he always ordered fried rice. After much pestering from him, I finally consented to trying it, and realized that I’d been a fool for so long. Fried rice is delicious! In the years since, I’ve even developed my own at-home version that we enjoy frequently.

This recipe, my friends, takes fried rice to a completely new level with the addition of bacon. Yes, bacon! It’s also loaded with tons of fresh veggies to balance out all that bacon, and it’s this wonderful, savory, salty, delicious thing with all kinds of great textures: crisp bacon, soft eggs, peas that pop and bean sprouts that crunch. I served it with honey teriyaki chicken, which was a delicious sweet counterpoint to the rice, but this rice also would have been good on its own. It was definitely the star of this meal. This recipe makes a ton, so you’ll be eating it for days, but trust me: That is definitely not a bad thing.

Honey Teriyaki Chicken with Bacon Fried Rice
chicken adapted from Rachael Ray; rice adapted from Cooking with Cristine

For the chicken:

1 pound chicken breasts, cut into thin strips
Salt and pepper to taste
1 cup chicken broth
1 tablespoon freshly grated ginger
1/4 cup honey
1/2 cup teriyaki sauce

For the rice:

1 egg, beaten
1 pound bacon, chopped
1 cup mushrooms, chopped
1 medium onion, chopped
3 cups cooked rice
1 cup fresh bean sprouts
1 cup frozen peas, thawed
1/4 cup soy sauce

1. For the chicken, heat a small amount of vegetable oil in a large skillet. Season chicken with salt and pepper and cook until browned and cook through. In a separate bowl, combine chicken broth, ginger, honey and teriyaki sauce. Pour over chicken. Reduce heat and simmer until serving.

2. For the bacon, heat vegetable oil in a wok or large skillet. Pour egg into wok. As egg sets, lift edges letting uncooked portion flow underneath. When egg is done, move to plate and set aside.

3. In same wok, cook bacon until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings.

4. Saute mushrooms and onions in bacon drippings. Stir in rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into wok and heat through.

5. Serve chicken over rice.

Weekly Meal Planning, Week of 1.23.12

2012-01-22T08:00:00.020-05:00

Sorry for disappearing there for a few days. I can't remember the last time I didn't post a full week's worth of recipes here on the blog. Thursday I was incredibly busy, and then on Thursday afternoon I got some kind of winter crud that's been going around. I suppose it was too much to ask to go through the entire winter without getting sick. I spent all day Friday in bed and finally started to feel more human yesterday.

When I planned our menu on Thursday night, I was definitely feeling crappy, and all I wanted to eat was comfort food. As a result, that's what our meals are full of this week -- lots of comfort and, incidentally, lots of cream. Not so good for my waistline, but definitely good for my soul! :)

Monday: Cheeseburger lettuce wraps, chips. I'll modify this recipe a bit, adding pickles and some diced tomatoes directly to the meat mixture, and probably drizzle them with Thousand Island dressing.

Tuesday: Southwestern English muffin breakfast sandwiches, hash browns. This recipe idea came from things we have on hand (English muffins, bacon) and things that are on sale this week (avocado, eggs). I'm already looking forward to this meal!

Wednesday: Chicken with paprika cream sauce, egg noodles. The recipe calls for chicken legs, but I'll use a couple of chopped breasts since I have them on hand. I'll make the egg noodles this afternoon and let them dry for the next couple of days until this meal. That worked out really well the last time I made them.

Thursday: I may have mentioned this before, but for whatever reason I am totally burnt out on cooking on Thursdays. This is the night I'm most likely to ditch my meal plan and serve cereal or chicken nuggets or Chinese take-out for dinner. I'm embracing that this week, and leaving this night open for whatever I feel like making (or ordering).

Friday: Crescent pizza rolls, salad. We love these simple and delicious pizza rolls, which are made by rolling up a piece of string cheese and some pepperoni in a crescent roll and baking them. There's really not much of a recipe involved, but I'll post my version soon.

Saturday: Pasta alla norcina, crusty bread with olive oil and dipping spices. This pasta pretty much made me drool the instant I saw it on Pinterest. I cannot wait to try it. Dipping crusty bread in seasoned olive oil always seems so luxurious to me, so I'm pretty excited for that too.

Sunday: Shrimp enchiladas verdes with jalapeno cream sauce. I can promise you that I will be looking forward to these enchiladas all week long.

Roasted Garlic Macaroni and Cheese

2012-01-18T08:00:00.006-05:00

When it comes to garlic, I’m pretty sure my devotion rivals that of Rachael Ray. Well, I maybe don’t love it quite as much as she does, considering that I watched an episode of her show recently when she talked about buying it by the half-bushel...but still. I love garlic, and put it in practically everything I make.

When raw, garlic is so sharp and pungent, but something magical happens to it when you roast it. Seriously, if you’ve never roasted garlic...WHY NOT? Go do it RIGHT NOW. It turns into this caramelized, soft, sweet, toasty sort of thing that is definitely one of the most delicious things on the planet.

When I saw this recipe on Annie’s blog, inspired by a garlic cheddar cheese she bought in Vermont, I knew I would be making it. I’ve since made it three or four times, and it is definitely a family favorite. Since I can’t just up and travel to Vermont for some garlic cheddar cheese, I use sharp white cheddar for this, which I think offsets the smooth and mellow flavor of the roasted garlic perfectly. The Boursin makes this so creamy and highlights the garlic flavor even more. Annie bakes her version, but I just make it on the stovetop to keep it really creamy. Even though this recipe is for an entire pound of pasta, I’m not ashamed to admit that we rarely have leftovers of this in my house.

Roasted Garlic Macaroni and Cheese
adapted from Annie’s Eats

1 head garlic
1 tablespoon olive oil
12-16 ounces penne rigate
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded
1 container (usually 5 to 6 ounces) Boursin (garlic and herb spreadable cheese)
Salt and pepper

1. To roast the garlic, preheat the oven to 350 degrees. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

2. Bring a large pot of salted water to boil. Cook the pasta to al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside.

3. Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and Boursin. Whisk until the cheese is completely melted.

4. Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.

Spinach and Chicken Tortilla Bake

2012-01-17T08:00:00.000-05:00

I was going to save this recipe to share with you this spring, when I can make it again and photograph it with the natural light in my kitchen. I know the picture isn’t very attractive. The truth is, some foods just don’t photograph well – especially without natural light. But as much as I love including pretty pictures with my recipes when possible, the point of this blog, for me, is to share the recipes that I love with you – even if I’m not able to get a magazine-worthy photo of every recipe. And this, my friends, is definitely a recipe I love. Is it attractive? Nope. Is it messy? Yes. Does it taste amazing? ABSOLUTELY.

I first saw this on Stephanie’s blog, and I immediately wanted to try it. But for whatever reason, I haven’t really been into ricotta cheese lately. I’m not really sure why. I decided to replace the ricotta with cream cheese, which turned out to be a stroke of brilliance on my part. The cream cheese added a great tangy quality to the recipe. I wouldn’t initially think that spinach and salsa verde would work well together, but it turns out that they’re a perfect match. Although this was too spicy for my boys, Joe and I both absolutely loved it…and next time I make it I’ll be doubling the recipe so we can eat the leftovers for days.

Spinach and Chicken Tortilla Bake
adapted from Stephanie Cooks (and originally from Rachael Ray)

1 tablespoon olive oil
1 pound chicken breasts
Salt and pepper
1 1/2 cups salsa verde
1 8-ounce package cream cheese, softened
4 large (8-inch) tortillas
3 cups baby spinach
1 1/2 cups shredded pepper jack cheese

1. Preheat the oven to 450 degrees.

2. In a large skillet, heat the oil. Add the chicken, seasoned with salt and pepper, until cooked. Remove from the heat and slice thin or shred the chicken.

3. In a small bowl, combine the salsa verde and the cream cheese.

4. In a baking dish sprayed with cooking spray, place the first tortilla. Top with 1/3 of the chicken, salsa/cream cheese mix, spinach, and pepper jack cheese. Top with another tortilla and layer another 1/3 of each ingredients, repeating the process until you end with the final tortilla.

5. Bake 15 to 20 minutes, until the cheese is melted and the top tortilla is crisp. Allow to cool 10 minutes before slicing and serving.

Farfalle Carbonara with Peas

2012-01-16T08:00:00.000-05:00

A creamy, silky, luxurious carbonara has got to be one of my favorite meals on the planet. It's definitely one of my favorite things to order at Italian restaurants. I was so excited when I stumbled upon this recipe on Pinterest, because I thought it was a brilliant idea to add peas to carbonara. After I made this, the brilliance of that idea was confirmed; the peas add such a bright flavor to what is otherwise a heavy dish, and as a textural element they're perfect. In one mouthful you get the silky, rich sauce, the salty smoky crispy bacon, and the subtle sweetness and the pop of the peas. Heaven in a bowl.

I liked using farfalle for this so much that I'll probably use it or another short pasta every time I make carbonara from now on. It held onto the sauce so much better than a long noodle would have. This is the kind of meal I would serve to my family on a weeknight (since it takes much less than half an hour from start to finish), but that would also be appropriate to serve to guests. Simple, delicious, and a little bit luxurious -- this is definitely my kind of food.

Farfalle Carbonara with Peas

adapted from Jamie Oliver

16 ounces farfalle

1 cup frozen peas

1 egg

1 cup heavy cream

Salt and pepper

6 strips bacon, chopped

1 medium onion, chopped

2 cloves garlic, minced

1/2 cup freshly grated parmesan cheese

1. Cook pasta according to package directions in boiling salted water. During the last 2 minutes of cooking, add the frozen peas. Drain pasta and peas, reserving a cup of the cooking water, and keep warm.

2. Meanwhile, whisk the egg, cream, and salt and pepper in a bowl.

3. In a large skillet over medium heat, cook the bacon until crisp. Set bacon aside on a paper towel to drain and discard all but 1 tablespoon of the bacon grease. Add onion and cook until translucent. Add garlic and cook and stir for 30 seconds.

4. Return the bacon to the skillet, along with the pasta and peas. Stir to combine, making sure the pasta is warm, and then add the egg and cream mixture. Toss together and loosen with a bit of the reserved cooking water if necessary. Add parmesan cheese until melted. Taste for seasoning and adjust if necessary. Serve immediately.

Weekly Meal Planning, Week of 1.16.12

2012-01-15T08:00:00.001-05:00

We're staying cozy during this cold weekend, and I'm loving it. I don't have to work on Monday, and I don't plan on leaving the house at all for the next couple of days. I probably won't change out of my pajama pants either...not that that's any different than any other weekend. Just keeping it real. I hope your weekends have been equally as lazy and wonderful.

Last week was pretty crazy, between work and Andrew being sick and car issues, and I didn't have very much time to dedicate to planning our meals for the coming week. As a result, most of the menu is made up of tried-and-true family favorites. This week promises to be nearly as busy as the last, at least at work, so when I come home at night to the task of making dinner, I want to know that the end result is going to be delicious.

Monday: Tortellini and pancetta in mushroom cream sauce. I have a few modifications planned for this, although it looks delicious as it is: using ravioli instead of tortellini (because it's what I have on hand), adding pesto to the sauce, and subbing bacon for the pancetta.

Tuesday: Chicken fajita lasagna. It's been far too long since I've made this. Actually, I think the last time I made it was when I posted this recipe back in 2009. That is unacceptable to me, considering how delicious this is and how much we love it. Joe's eyes literally lit up when I told him I was making this, so I think he's pretty happy about it too.

Wednesday: Sausage biscuit sandwiches and tater tots. I've been in the mood for a good breakfast sandwich lately, and I love the sweet and savory flavor combination that this particular one provides.

Thursday: Chicken cheesesteaks, chips. For whatever reason, Joe just absolutely loves these sandwiches. He swears up and down that they're one of the best things I've ever made. They are definitely delicious, so I'm happy to fulfill his request to put them on the meal plan this week.

Friday: Bacon and egg quesadillas. I can't even count how many times I've made these for breakfast on the weekends, or for a quick dinner on a weeknight when I don't feel like making what I've planned. It sounds sort of silly, but these quesadillas really are a revelation. They're so flavorful, filling, and simple to make.

Saturday: BBQ spice-rubbed chicken tostadas with cilantro-ranch dressing, probably with some kind of rice on the side. I can't remember what blog I was reading last week (or maybe I saw it on Pinterest), but I recently saw someone pair something BBQ-flavored with a dressing similar to this one. I thought that sounded pretty delicious, so when I remembered these tostadas I knew they'd be on our meal plan.

Sunday: Roasted tomato soup and grilled cheese sandwiches. It really is the best ever, you guys. It just is.

Artichoke-Crusted Chicken

2012-01-13T14:19:00.000-05:00

Oh man, you guys, it has been a DAY. Seriously. The short version is this: During a treacherous drive to work this morning in the snow, my windshield wipers quit working. On the salty, icy roads, with the wind blowing hard and other cars spraying their slush onto my windshield. Needless to say, I did not try to drive the rest of the way to work. Luckily this happened right by a fast food restaurant, so I was able to nurse a cup of coffee while I waited for Joe to arrive to trade cars with me. My knight in ~~shining armor~~ a gray Impala.

My morning’s adventures have put me in a Mood. Not only do I now have the windshield wipers to deal with, there is also the fact that for a couple of weeks now, the heat in my car hasn’t been blowing on high. Oh, it blows hot air all right, but it blows it in puffs. These two factors, plus the fact that I need new tires, have had me stewing all day. Stupid car. Stupid Ohio winter.

On days like this, the last thing I want to do when I get home is cook an involved dinner that generates lots of dishes. On days like this, I want something quick and low-maintenance so I can just put on my comfy clothes, curl up on the couch with my family, and not think about anything, especially potentially expensive car repairs. This chicken dish would be perfect for a night like tonight. It’s ready in minutes, it’s simple without being boring, and it tastes so good. Joe, in particular, really liked this. It basically tastes like artichoke dip on top of chicken – there’s nothing not to love.

So yes, this would be the perfect thing to make on a night like tonight...but I’m not making it tonight. Instead, I’m throwing up my hands and ordering Chinese take-out. Don’t judge me.

Artichoke-Crusted Chicken
adapted from Sugarlaws

4 6-ounce chicken breasts, pounded thin
1/2 cup mayonnaise
1/2 cup artichoke hearts, drained and chopped
2/3 cup grated Swiss cheese
Salt and pepper to taste

1. Salt and pepper the chicken and then sauté each chicken breast in a skillet over medium-high heat, for about 8 to 10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.

2. Mix together the mayonnaise, artichoke hearts and Swiss cheese until evenly distributed. Spread the mixture over the chicken breasts, and then broil for about 3 minutes, watching them to be sure they don’t burn. When the cheese is melted and bubbling and the tops are golden, remove and serve.

The Best Roasted Tomato Soup Ever

2012-01-12T08:00:00.003-05:00

I have a recipe for tomato soup that I make every so often, and my family really enjoys it. But it’s always sort of bugged me that the recipe calls for cans of condensed tomato soup. Call me crazy, but if you’re making homemade tomato soup, shouldn’t it...not include canned tomato soup? Otherwise, why not just open the can and heat it up?

Of course, I have nothing against canned soups of any kind, especially condensed ones. But still, when I had a recent craving for tomato soup, I wanted to try a completely-from-scratch version using fresh tomatoes. Given my love of roasted tomatoes, I knew I was almost guaranteed to enjoy this recipe from Tyler Florence.

I of course made my own modifications to his original recipe (I seem physically incapable of leaving a recipe entirely alone without changing it in some way), and let me tell you guys: That soup may look really humble up there in that bowl with no garnish, but what the picture can’t reveal is how incredibly flavorful, silky, and amazing it tastes. The ingredients are so humble and simple, but they taste so rich when they’re combined. The roasted tomatoes give the soup a deep, slightly sweet, caramelized flavor. It is honestly the best tomato soup I’ve ever had – anywhere, anytime – and is without a doubt my new go-to recipe. Joe, Andrew and Will all devoured this soup, and we all had seconds. I served it with classic American-cheese-and-white-bread grilled cheese sandwiches, and it was beyond delicious.

Make this soup. I promise you will love it.

The Best Roasted Tomato Soup Ever
adapted from Tyler Florence

2 1/2 pounds fresh tomatoes (I used a mixture of cherry and Roma tomatoes)
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 tablespoons butter
1 large onion, sliced
2 stalks celery, diced
2 bay leaves
3 cloves garlic, minced
1 quart chicken stock
1/4 to 1/2 cup heavy cream

1. Preheat oven to 400 degrees.

2. Wash, core and cut the tomatoes into halves. Spread the tomatoes onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

3. Meanwhile, melt butter in a Dutch oven over medium to medium-high heat. Add onion, celery and bay leaves, season with salt and pepper, and cook until onions are translucent. Stir in garlic cloves; cook and stir 30 seconds or until garlic is fragrant.

4. Remove roasted tomatoes from the oven and transfer to the Dutch oven. Add 3/4 of the chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Remove bay leaves and discard.

5. Use an immersion blender or food processor to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Crock Pot Ranch Pork Chops

2012-01-11T08:00:00.000-05:00

Every time I look at this picture, it makes me laugh. Can you guess why? It's because of that massive pile of mashed potatoes! This is my plate, you guys. I remember glopping them on there with a big old spoon, and then, when I realized how much I spooned out, shrugging my shoulders and saying, "Oh well." I can't remember if I managed to eat all of them, but I guess it wouldn't surprise me if I did (she says, lowering her head in shame). I love me some mashed potatoes.

What do mashed potatoes need to make them taste even better? A really delicious gravy! And that's exactly what this pork chop recipe produces: a rich, flavorful, creamy gravy that is perfect for spilling down over a gigantic pile of potatoes. And don't forget the pork chops, which are tender and moist. Including the pork chops themselves, you are only three ingredients and one Crock pot away from a really delicious plate of food.

Crock Pot Ranch Pork Chops

from Picky Palate

6 pork chops, 1/2 inch thick

1 packet dry ranch dressing mix

1 10-ounce can cream of chicken soup

Place pork chops, ranch seasoning and soup into a Crock pot. Cook on high heat for 4 hours or low heat for 6 hours. Serve with mashed potatoes.

Chocolate Chip Cookie Dough Brownies

2012-01-10T08:00:00.015-05:00

I’ve been sitting here staring at the “New Post” window and the picture of these brownies for probably about 15 minutes, and I just have no idea what to write about them.

First I thought I’d write about how I made these for my stepmom and sister one weekend when they came over to watch vampire-related television, and how I always make something sweet for us to eat when they come over, and how I’ve become the go-to person in my family for sweet baked goods. Then I thought maybe I could write about ingredient trends in the food blogging world – like cookie dough, cake batter, or bacon in sweet desserts.

But then I thought, you know what? I’m just going to let these speak for themselves. It’s cookie dough, on top of a brownie. Do I really need to say anything else?

Chocolate Chip Cookie Dough Brownies
brownie recipe is my favorite recipe; cookie dough slightly adapted from Brown-Eyed Baker

For the brownies:

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

For the cookie dough:

3/4 cup unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips

1. For the brownies: In large mixing bowl, beat the sugar, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; add to batter and mix well.

2. Pour into a greased 8-inch square baking pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. For the cookie dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

4. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Slow Cooker Cheesy Chicken and Rice

2012-01-09T08:00:00.001-05:00

I am the sort of person who really, really values sleep. After having two boys in 20 months, both with their own set of sleeping issues (especially the second one), I have come to fully appreciate the importance of a good night’s sleep. Because I love sleep so much, it is so hard for me to get out of bed in the mornings.

I know this about myself, so I try to plan things accordingly to make my typically rushed mornings go more smoothly. I lay out my clothes the night before, and have the boys pick their outfits the night before. I make their breakfast and their lunches. If I’m making a Crock pot meal for dinner the following night, I make sure it’s prepped and ready to go the night before so all I have to do in the morning is turn it on.

Since the new year started, I’ve been making an effort to get up earlier in the mornings, so I’m not rushing around trying to make it out the door on time. I’ve been getting up at 5:30 every morning, and I think my body is finally adjusting to the change. Now I have time for all kinds of things in the mornings and I’m not nearly as rushed. If I wanted to, I could prep Crock pot meals in the morning instead of the night before. Who knew getting up earlier would add so much time to my day?

No matter if you prep this the night before or the morning of the day you’re making it, this slow cooker chicken and rice is definitely a recipe you should try this winter. It’s like the perfect comfort food. Chicken, rice, cheese, corn, a creamy sauce…Mmm. Absolutely delicious. All you have to do before you serve it is cook the rice. You could even cook the rice the night before, or, if you’re into the whole “getting up early” thing, the morning of the day you’re serving this.

Slow Cooker Cheesy Chicken and Rice
adapted from Southern Plate

2 to 3 boneless skinless chicken breasts
Salt and pepper to taste
2 to 3 tablespoons butter
1 medium onion, chopped (I think scallions would also work great)
1 10.5-ounce can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 15-ounce can whole kernel corn, drained
1 8-ounce box Zatarain's Yellow Rice Mix, cooked according to directions

1. Season chicken with salt and pepper and place in bottom of slow cooker. Top each breast with 1 tablespoon of butter. Scatter chopped onion over top.

2. Combine cream of chicken soup and sour cream and pour over chicken.

3. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours.

4. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Weekly Meal Planning, Week of 1.9.12

2012-01-08T08:00:00.049-05:00

Today is a very special day for our family. It's my younger son Will's second birthday. I honestly can't believe he's two years old already; the time has gone so fast. He's such a sweet, bright, hilarious little boy, and I feel so blessed to be his mommy.

We're having banana pancakes with peanut butter syrup for breakfast this morning, since my little guy can't get enough of bananas. Coincidentally, I think this is also a breakfast that would please that other guy who has a birthday today. It's fitting that The King and my Prince William share a birthday. :)

We're having a little impromptu family party for him this afternoon, with lots of yummy things to eat (including a few new recipes I'll share in the coming weeks) and even a Buzz Lightyear cake! (I did find some Buzz Lightyear cupcakes, but they looked a little too complicated for me to attempt.) I'm so excited to celebrate my littlest guy's special day!

On to the meal plan for next week. Even though we've had really mild weather this winter (with the exception of some frigid temperatures early last week), I'm still finding myself drawn to the classic winter comfort foods: pastas, casseroles, things like that. That's what we're mostly eating this week, along with a few old favorites.

Monday: Honey-lime chicken enchiladas. These enchiladas are so good, I can't even explain it.

Tuesday: Chicken tetrazzini and green beans. I've tried a few different recipes for chicken tetrazzini in the past and haven't been blown away by any of them. This version, though, with the addition of heavy cream and breadcrumbs, may be just what I'm looking for.

Wednesday: Taco rice. Definitely a family favorite!

Thursday: Cheesy sausage penne, salad, and garlic bread. I'm not sure if I'm going to use Italian sausage or spicy sausage for this recipe, but either way, I think it'll be amazing.

Friday: Buffalo chicken quesadillas. I'll probably cook the chicken in the slow cooker (just like I do for this salad), so this dinner should come together really quickly, making it perfect for a Friday night. Actually, now that I'm looking at that salad and remembering how good that dressing is, I may make a little avocado-ranch dipping sauce to go with these. Yum!

Saturday: Pimiento cheese stuffed chicken (inspired by this recipe), roasted potatoes, steamed broccoli. I've had Pam's version of this recipe bookmarked to try for a while. Ironically, I plan to make her healthy version rather unhealthy with the addition of cream cheese in the filling, and coating the chicken breasts with Ritz crackers before baking them. I know, I'm bad.

Sunday: Tater-topped shepherd’s pie. I have a bag of tater tots in the freezer, and they're just begging to be used in this recipe. Literally, I could hear them begging. It was keeping me up at night.

Burger and Fries Friday: Meatloaf Burgers

2012-01-06T08:00:00.023-05:00

It’s no secret by now that we love burgers in my house, right? I mean, just look at how many burger recipes I’ve posted here. But while I certainly love eating them, I don’t always love making them. If you cook them inside rather than grill them, they can easily turn into a greasy mess. And sometimes the outside of the burger is perfectly charred but the inside isn’t cooked yet. Am I the only one who finds burger-cooking tedious, or are there others out there?

Anyway, this burger is the solution to that problem. Talk about a revelation: The burger cooks in the oven, directly on its bun. Awesome, right? Wait until you taste them.

I’m calling these “meatloaf burgers” because that’s what they remind me of in both flavor and texture. They’re so flavorful and juicy. And don’t worry about the juices from the raw meat seeping into the bread. I didn’t find that to be an issue at all for me – I think because the bread is toasted first before the meat is added.

You could easily customize these burgers to use whatever mix-ins and whatever toppings you like. Some suggestions, all of which I’m going to try at some point: Bacon. Green chilies and Mexican spices. Bacon. BBQ sauce and French-fried onions. And oh, did I mention bacon? You could mix it up a hundred different ways; the important part of this recipe is the method. It's genius!

Meatloaf Burgers
adapted from Sunshine and Bones

4 (6-inch) sub rolls or bolillo rolls, split in half lengthwise
1 1/4 cup cornflakes, crushed
1/2 small onion, minced
1/2 cup milk
6 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2 pounds lean ground beef
1 tablespoon brown sugar
2 cups shredded cheddar cheese

1. Adjust the oven rack to upper-middle position and heat oven to 450 degrees.

2. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.

3. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

4. Top bottom halves of toasted rolls evenly with meat mixture, spreading meat to edges of rolls (be sure you spread the meat to the edges, or the rolls will burn!). Mix remaining ketchup with brown sugar and brush the top of meat mixture evenly. Bake until meat registers 160 degrees, about 30 minutes. Top burgers with cheese and continue to bake until cheese melts, 3 to 4 minutes. Let rest 5 minutes. Top with the roll tops and serve.

Cheesy Pesto Stuffed Shells

2012-01-05T08:00:00.059-05:00

This meal is my favorite kind of comfort food. It's Italian, but it doesn't feel heavy. It's inexpensive to make. It's filling and comforting and absolutely delicious. Bonus points for being kid-friendly (my boys love this one) and really easy to make...or to make ahead of time.

I'm a huge fan of pesto, and it's definitely the star of this recipe. You can taste its herbaceous, earthy flavor in each and every bite. It worked really well with the ricotta cheese, although next time I make this, I think I'll sub cream cheese for the ricotta. I prefer the flavor and texture of cream cheese over ricotta (she says, as you all gasp in horror). I'd also love to try this with a homemade roasted tomato sauce. You all know how much I love my roasted tomatoes!

Really, though? This is delicious just as it is. It's the perfect warm-you-up meal for the bitingly cold winter days we've been having lately.

Cheesy Pesto Stuffed Shells

adapted from Budget Bytes

12 ounces jumbo shell pasta

1 tablespoon olive oil

15 ounces part-skim ricotta cheese (or 8 ounces cream cheese, with a bit of milk to thin it)

1 cup shredded Italian-style cheese

1/2 cup basil pesto

1 egg

1 jar pasta sauce (I used a tomato-basil version, but a roasted red pepper one would be delicious too)

Parmesan cheese, if desired

1. Preheat the oven to 350 degrees. Cook the pasta according to package directions in boiling, salted water. Add olive oil to keep the shells from sticking to each other or the pot. Be careful not to overcook the pasta. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

2. Meanwhile, in a bowl, mix together the ricotta, shredded cheese, pesto, and egg. Refrigerate the filling until you are ready to use it.

3. Spoon about 3 tablespoons of the ricotta mixture into the center of each shell. Add enough of the ricotta mixture to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the ricotta mixture.

4. Spread one cup of pasta sauce in the bottom of a glass baking dish. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes or until the sauce is bubbling up around the edges. Sprinkle with parmesan cheese, if desired.

Chicken Bacon Apple Quesadillas

2012-01-04T08:00:00.047-05:00

The fact that I made these quesadillas last fall and am just now getting around to sharing them with you guys is an absolute travesty, for a couple of reasons: 1. The delicious Honeycrisp apples I used in them have long since gone out of season; and 2. These quesadillas are SO DELICIOUS OMG and you all should have been eating them for months now. Shall we agree that I totally suck for not sharing these sooner and move on? Okay then.

Remember the pepper-jack, chicken, and peach quesadillas I made last summer? My whole family absolutely loved those, and they were my inspiration for this version. Why not replace the peaches with apples, and add some bacon just to make them extra delicious? The results of this little experiment were just as tasty as I thought they'd be.

The bacon's salty smokiness pairs perfectly with the sweet, crisp apples. I used a mild cheddar-jack cheese for this version, but all cheddar would also be great if you want a stronger cheese flavor (and all Monterey jack would be great if you want a really mild cheese flavor). If you're feeling really decadent, you could even use Brie. Mmm. And even though you can't get Honeycrisp apples right now, Granny Smiths or even Red Delicious apples would work just fine in this recipe. With some honey-lime sour cream on the side for dipping, this is a quick and easy lunch or dinner that I think you're going to love.

Chicken Bacon Apple Quesadillas

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup sour cream
4 8-inch flour tortillas
3/4 cup cheddar-jack cheese
1 cup chopped skinless, boneless rotisserie chicken breast

4 slices of bacon, cooked until crispy and crumbled
1 apple, thinly sliced
Cooking spray

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, the equivalent of 1 slice of crumbled bacon, and a quarter of the apple slices. Fold tortillas in half.

3. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned. Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Sloppy Joes with a String Cheese Surprise

2012-01-03T08:00:00.001-05:00

Growing up, we were a Manwich family through and through. We ate sloppy joes a lot, and Mom always used the sauce from the can. I'm not going to lie: To this day, I shamelessly love the canned stuff. Since leaving my mom's house, I've tried to find a suitable replacement for it...really, I have. First, there was my best friend's version of the sauce, which consisted of just ketchup and brown sugar. Delicious, but not exactly what I was going for. Then there was the version I created while working at the Waffle House (I've mentioned that I worked there, right? All through high school and college?), which consisted of every sauce and/or condiment in the place all mixed together. Also pretty delicious, but expensive to make at home -- a lot of those sauces ain't cheap!

Mostly, when I make plain old sloppy joes, I still use the sauce from the can. But when I came across this recipe, it looked too yummy not to try. And it's the perfect sloppy joe sauce -- a more-than-suitable replacement for my beloved can!

What I really love about this recipe is that the sloppy joes are served in a hot dog bun, and that there's a piece of string cheese underneath the meat and sauce. It was such a fun, unexpected surprise for my oldest when he bit into his sloppy joe. True to its name, the string cheese gets all stringy and melty, and its mildness complements the slightly spicy and altogether flavorful sloppy joes. We all loved these, and they're well on their way to "family favorite" status.

Sloppy Joes with a String Cheese Surprise

adapted from Simply Scratch

Bacon grease or vegetable oil

1 pound ground beef

1 medium onion, minced

1 clove minced garlic

1 1/2 teaspoons chili powder

1 15-ounce can tomato sauce

1 tablespoon brown sugar

1/4 cup water

1 teaspoon yellow mustard

1 tablespoon Worcestershire sauce

Salt and pepper to taste

8 mozzarella string cheese sticks, at room temperature

8 hot dog buns

1. Sauté the onions in bacon grease or oil. Once translucent and soft, add the garlic, cook for one minute. Add the ground beef and cook through, breaking the meat into small pieces with a wooden spoon.

2. Add the chili powder, tomato sauce, brown sugar, water, mustard, and Worcestershire to the meat mixture. Stir and season with salt and pepper to taste. Simmer over medium heat for 10 to 15 minutes.

3. Place the cheese sticks inside the buns and top with sloppy joe sauce. Serve immediately.

Zucchini Oven Chips

2012-01-02T08:00:00.002-05:00

I'm sure a lot of you have resolved to eat better and healthier this year. I think it's something we should all strive for to a certain extent...I guess I just fall more into the "everything in moderation" category. This year, I plan to keep cooking the way I cook as far as dinner goes, but to eat healthier for breakfast and lunch. Too often I fall prey to the work cafeteria, and although they have plenty of healthy options there, I rarely choose them. That's what I want to change this year. That'll free me up for the occasional dinner indulgence!

That being said...I feel like I owe you a "healthy" recipe today. When I went through the list of recipes that I haven't shared yet, this one was just about the healthiest I could find. And not only are these zucchini oven chips healthy...they're delicious too. Even my kids thought so! Apparently the word "chips" has magical properties for them, and can turn even the most disdained of vegetables into something they enjoy. Who knew? Maybe next I'll try "cauliflower chips" for Andrew, and "green bean chips" for Will!

The thing with these is that they seem to get cold really quickly. And when they get cold, they get soggy and mushy. So just be sure you serve them right away. Served warm, they're flavorful and delicious -- and just like more traditional potato chips, I bet you can't eat just one!

Tomorrow I'll share the (not-so-healthy but incredibly yummy) sloppy joes I served these with.

Zucchini Oven Chips

slightly adapted from MyRecipes

1/4 cup dry Italian-style breadcrumbs

1/4 cup grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

2 tablespoons 2% milk

2 1/2 cups zucchini, sliced into 1/4-inch rounds (2 small zucchini)

1. Preheat oven to 425 degrees.

2. Combine first 5 ingredients in a medium bowl, stirring with a whisk.

3. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture.

4. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 degrees for 30 minutes or until browned and crisp. Serve immediately.

Weekly Meal Planning, Week of 1.2.12

2012-01-01T08:00:00.083-05:00

HAPPY NEW YEAR, everyone! Oh, man, I am so happy New Year's Day is finally here. I know it's just another day, but this year, it definitely feels like a new beginning. I absolutely believe that 2012 is going to be an amazing year for all of us!

I hope you're all recovering from last night, those of you that actually celebrated. As for me? I took a bath and was in bed by 11:00. That's just how exciting I am. Later today we're headed to my grandparents-in-laws' house for our traditional New Years lunch of pork and sauerkraut, so at least I have that to look forward to.

Which brings me to this question: What is traditionally eaten on New Year's Day where you live? I know in the South it's black-eyed peas and collard greens, and Rachel mentioned the other day on Twitter that a lot of people eat Chinese food where she lives. Around here? We have pork roast, sauerkraut, and mashed potatoes. Anyway, I'm just curious.

On to the meal plan! The plan this week is composed of a few things I didn't get to make in the last couple of weeks (I've been on vacation, and I've been taking a break from the kitchen too!), a couple of our favorites, and even a few new recipes.

Monday: Roasted garlic chicken pasta in white wine white cheddar sauce. What a mouthful, right? I've had this recipe bookmarked to try for ages, and I happen to have all of these ingredients on hand.

Tuesday: Mom's "good-for-you" casserole. I grew up with this, and since this is the time of year I miss my mom the most, this dose of her comfort food is just what I need.

Wednesday: Chicken noodle soup -- without the cream, and with homemade egg noodles. A commenter on my post about the egg noodles shared the way she cuts them, so I'm going to try her way this time. I'll make the noodles on Monday and give them a couple of days to dry. Also, this soup will be the first thing I make in my new Dutch oven!

Thursday: Roasted garlic mac and cheese. I put this on my last meal plan but didn't get to make it. I've made it once and we loved it, so I'm really eager to have it again. I know this has a very similar flavor profile to Monday's meal, but, um, I'm pretty sure that's totally okay with me.

Friday: Baked sour cream chicken, rice pilaf, green beans. We love this chicken dish.

Saturday: Foil-baked Southwestern chicken, Mexican rice, steamed broccoli. I love a good stuffed chicken, and this one may just make me die from deliciousness. I'll be subbing queso fresco for the goat cheese, since my store just started carrying it and I've become sort of obsessed with it.

Sunday: The sweet little boy pictured over there to the left has a birthday on this day (He's TWO. HOW???), so we'll be celebrating with pizza and some other things that I haven't finalized yet. Probably Elmo cupcakes...or maybe Buzz Lightyear ones (Buzz is his absolute favorite!), if I can figure out how to make them. Off to check Pinterest!

Best of 2011: My Favorites

2011-12-30T08:00:00.049-05:00

I can't believe we're at the end of the year already. I just can't believe it. This has been a tough year for my family in lots of different ways, so I'm ready for a fresh start in 2012.

2011 was definitely a delicious year food-wise, though, and it was really hard for me to narrow down the list of my favorite recipes of the year. So you're getting 20 of them, in no particular order (because it would be nearly impossible for me to rank them).

I want to thank each and every one of you for stopping by my blog this year. I love getting your comments and e-mails throughout the year! Maintaining this blog is so much fun for me, and I'm so glad so many of you seem to enjoy it as much as I do. Have a very safe, very Happy New Year!

Marsala burgers

Bacon pierogi bake

Lemon yogurt sugar muffins

Rosemary ranch chicken

Southwestern sloppy joes with honey-lime coleslaw

Cuban sandwiches

Honey-lime chicken enchiladas

Taco rice

Bacon and egg quesadillas

Shaved asparagus pizza

Butterbeer cake

Chicken bacon ranch chili

Oatmeal creme pies

Pumpkin crunch coffee cake

Bistro macaroni and cheese

Sweet pork tacos with cilantro ranch dressing

Maple brown sugar muffins

Southwestern ranch open-faced turkey sandwiches

Mozzarella-baked gnocchi

Swedish meatballs with homemade egg noodles

Best of 2011: Your Favorites

2011-12-29T08:00:00.017-05:00

Today and tomorrow, I thought I’d highlight the favorite/most popular recipes I’ve shared during 2011. Today I’ll highlight your favorites (based on page views), and tomorrow I’ll share my favorites.

Here’s what you guys liked the most this year. And may I just say, you guys have amazing taste, because all of these things are delicious!

10. Pepperoni sauce

9. Green egg candies for Dr. Seuss’s birthday

8. Chicken bacon avocado quesadillas

7. Pecan pie cupcakes

6. Lasagna-stuffed garlic bread

5. Chicken enchilada casserole

4. Caramel-filled pumpkin snickerdoodles

3. Bacon ranch foil packet potatoes

2. Avocado eggs benedict with chipotle hollandaise

1. Crescent sausage egg and cheese bake

French Onion and Asparagus Pasta

2011-12-28T08:00:00.003-05:00

This makes me sound like a total food geek (that’s okay; I own it), but I am always so fascinated by what happens to onions when you cook them for a long time at a low temperature. It just amazes me how something that burns your eyes when you cut into it and has such a sharp flavor when its raw becomes this sweet, soft, caramelly sort of thing when you cook it low and slow. Mmmm. My mouth is watering just thinking about a huge pot of caramelized onions. (Like I said, total food geek.)

I was pretty darn excited to try this pasta out, and it definitely did not disappoint. I’d originally intended to serve the asparagus on the side, but I was feeling a little crazy that day, so I decided to mix it up with the pasta itself. I’m really glad I did – I loved the flavor of the asparagus in combination with the sweet onions.

This pasta is a lot like eating a bowl of French onion soup, but with the added bonuses of asparagus and pasta. It has a wonderful beefy flavor (just like French onion soup), so you don’t even really realize that there’s no meat in it. My husband loved it, and my boys both asked for seconds. This is definitely a recipe I’ll make again and again!

French Onion and Asparagus Pasta
adapted from Stephanie Cooks

1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme leaves
1 bay leaf
Salt and pepper
12-16 ounces penne pasta
1 pound asparagus spears, ends trimmed and sliced into thirds
2 tablespoons flour
1 can beef stock
1 packet onion soup mix
1/4 cup cream or half-and-half
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 cup seasoned breadcrumbs

1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf; season with salt and pepper. Cover and cook over medium-low heat, stirring frequently, until onions are softened and caramel in color, about 30 minutes.

2. Meanwhile, cook pasta according to directions on package in boiling salted water. During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus; set aside and keep warm.

3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping browned bits from the bottom of the pan, and onion soup mix. Heat to boiling, then reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce to the reserved pasta and asparagus.

4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.

5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.

6. Broil until the breadcrumbs being to brown and the cheese is melted.

Cheesy Chicken Broccoli Bake

2011-12-27T08:00:00.002-05:00

In the days B.C. (Before Children), Joe and I used to eat out quite a lot. We had a lot more disposable income (and a lot more time!) in those days to enjoy a nice meal in a restaurant. One of our favorite places to eat was Cracker Barrel. I realize that makes us very uncool, but there it is.

They have this weekly chicken special on their menu that I used to love. They serve it every Wednesday, so Joe and I used to go there for dinner nearly every Wednesday. The dish contains chicken, broccoli, Ritz crackers, and tons of cheese, and it is so delicious. Even after the boys were born and eating out became nothing but a distant memory (at least temporarily), I never quite forgot about that dish. I always meant to recreate it, but life got in the way, as it does. That is, at least until the day I stumbled across this recipe on Pinterest.

I’m happy to report that, in this recipe, I’ve found a more-than-suitable replacement for that dish I used to love so much. In fact, with the tweaks I made, I think this may be even better than Cracker Barrel’s version! You simply can’t go wrong with broccoli, cheddar cheese, and buttery crackers. Everyone in my family absolutely loved this, and I will definitely be making it frequently from now on!

Cheesy Chicken Broccoli Bake
adapted from Get Off Your Butt and Bake!

For the chicken:

1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube buttery crackers (like Ritz), roughly crushed
1 stick melted butter

For the sauce:

2 tablespoons butter
2 tablespoons flour
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk

1. Preheat oven to 350 degrees.

2. Steam broccoli for about 2 minutes. Meanwhile, season chicken breasts with salt and pepper.

3. Place the chicken in a greased 13 × 9-inch pan. Top with the broccoli in an even layer.

4. In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add chicken broth, salt and pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted.

5. Pour the sauce over the chicken and broccoli. Top with the remaining 1 1/2 cups cheese.

6. Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese.

7. Bake uncovered for 30 to 45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.

Taco French Bread Pizzas

2011-12-26T08:00:00.002-05:00

Raise your hand if you’re resolving to eat healthier next year. Yeah, me too. I think it’s a goal that a lot (if not most) people make at the beginning of the year. And I think it’s a great resolution to have. We should all think about eating better, healthier, more whole and less preservative-laden foods. But guess what? It’s not 2012 yet! There’s still time to eat a few more sinful, not-so-healthy dinners. And so, I give you...TACO FRENCH BREAD PIZZA.

Man, you guys, is this ever delicious. You prepare it the same way you would a regular French bread pizza, but instead of topping it with your typical pizza ingredients, you top it with refried beans, taco meat, and tons of cheese. And then some lettuce and tomato, you know, so you get your vegetables. You’re basically eating a taco on bread instead of in a tortilla.

And that, my friends? Is pretty amazing.

Taco French Bread Pizzas
heavily adapted from Food and Whine

1 pound ground beef
1 onion, chopped
2 cloves garlic, chopped
1 4-ounce can diced green chilies
1 packet taco seasoning
1 can refried beans
1 loaf French bread, cut in half lengthwise, then each half cut into thirds (six slices total)
2 cups shredded cheddar or Monterey jack cheese
Diced tomato, lettuce and sour cream for serving, if desired

1. Cook ground beef in a medium skillet over medium-high heat. When meat starts to get a little color but is still pink, add onion. Cook until beef is fully cooked and onion is softened. Drain meat and return to pan.

2. Stir in garlic; cook and stir 30 seconds. Stir in green chilies with their juice and taco seasoning.

3. Meanwhile, hollow out the center of each slice of French bread (this is so you can fit more toppings in!). Broil just until they begin to brown.

4. Fill each hollow of bread with some refried beans. Top with a generous helping of meat and a generous sprinkling of cheese. Broil until cheese is melted.

5. Sprinkle each serving with lettuce and tomato, and dollop with sour cream if desired.

2011 Christmas Cookies Recap

2011-12-23T08:00:00.009-05:00

As you know, I recently got done sharing all of the Christmas treats I made for last year’s cookie trays. Last weekend, I spent an entire day baking cookies for our family, neighbors, and friends. It was exhausting and stressful, but it was also incredibly rewarding when Andrew, Will and I delivered overflowing trays of goodies to everyone earlier this week.

Rather than saving the cookie recipes to share with you next year, I thought I’d go ahead and write about them now. I’m doing this for a couple of reasons: 1. Because I’ve talked to some people who aren’t doing their holiday baking until tomorrow (Christmas Eve), and this may give those people a few yummy last minute ideas; and 2. Because I didn’t have the time to take a picture of each cookie individually. Frankly, while I was baking these cookies, I didn’t even have time to stop and eat. (Well, aside from the baked goods and cookie dough I was sampling all day long.)

Before I started baking last Sunday morning, I wrote out my agenda on my trusty chalkboard door:

By the end of the day, all of these items except for two were crossed off – and one additional item was added (but I’ll get to that in a minute). My failures were the peppermint fudge, which never sat up for me properly, and the soft sugar cookies. I tried baking three different batches of them, but they came out incredibly dry and sort of flavorless each time.

The rest, though, were absolutely delicious, and so far I’ve gotten tons of positive feedback on all of these things. I already told you about the hot cocoa mix and dipping spoons and the hot chocolate popcorn. Here’s the rest of what I made:

Buckeyes and pretzel turtles: These are yearly staples for me, and they always go over well with everyone. This year my sister dipped the Buckeyes for me, and she did a much better job than I ever do, so that’s totally her job from now on.

Mint chocolate chip cookie dough truffles: Everyone has loved these so far. More than one person has told me that it’s so fun to bite into a truffle and see something that looks like mint chocolate chip ice cream on the inside. They’re pretty tasty, but they don’t have quite enough mint flavor for me. Next time, I’d add an additional 1/4 teaspoon of mint extract.

Nutter Butter snowmen: Are these little guys cute or what?! I usually make Santas, but thought these snowmen would be a fun change. They’re basically candy, coated with candy, and decorated with more candy. Needless to say, they’ve been a huge hit, and well worth the time it took to make them (nearly two hours for one package of Nutter Butters)!

Rugelach: This was the first time I’ve ever made rugelach, so I picked a popular recipe that was pretty highly rated and sounded simple enough for me to make. Well, I must have good recipe-picking skills, because these were perfect. The dough is so lovely and flaky and not too sweet, and the filling of walnuts, chocolate chips, and cinnamon sugar is just absolutely scrumptious. Everyone loves these, and I’ve had multiple requests for the recipe.

Chocolate caramel cookies: These are similar to the Snickers cookies I’ve made before, except the cookie base is chocolate and they’re stuffed with a Rolo instead of a mini Snickers bar. These cookies are rich and sweet, with a nice caramel surprise in the middle.

Lofthouse sugar cookie bars with easy buttercream frosting: When the soft sugar cookies failed me thrice, I did a quick online search for something sugar cookie-ish that didn’t involve a dough that I could make quickly. Thankfully, I had everything on hand to make these. And although they were a last-minute addition to the cookie trays, they’re actually my favorite thing I made this year. They taste exactly like a Lofthouse cookie, with a sweet, silky frosting and the soft crunch of holiday sprinkles. LOVE.

Oatmeal butterscotch coconut cookies: Annie said these are the best oatmeal scotchies she’s ever tried, and I agree. They’re definitely the best ones I’ve ever had. The shredded coconut and toffee bits just take them to a completely new level. I only had quick-cooking oats on hand, so that’s what I used for the cookies, and they turned out just fine. This is one loaded, delicious cookie.

Red velvet crinkles: These cookies start with cake mix, so immediately I love them, because I love easy things like cake mixes when I’m baking cookies for AN ENTIRE DAY. I added 1 teaspoon of vanilla to the mix and left out the lemon zest, but otherwise made the cookies as indicated. They came together in minutes, and they’re so festive and pretty, with that familiar red velvet flavor everyone loves.

Hot chocolate triple chip cookies: Joe had his eye on these cookies before they’d even been baked, when they were still just raw balls of cookie dough sitting on baking trays. They were the first thing he tried when presented with all of my day’s efforts, and were definitely his favorite of all of this year’s offerings. These cookies are gigantic and rich. You can really taste the hot chocolate flavor in them. I loved them, too, but because I’m not a huge fan of white chocolate chips in cookies, I’ll probably replace those with another cup of milk chocolate chips when I make these again (and I will, because they’re almost gone, and Joe will soon be clamoring for another batch, I have no doubt).

Chocolate cherry blossoms: This is a change-up of the traditional peanut butter blossom. It’s a cherry cookie instead, with both cherry juice and chopped maraschino cherries in the base. I really liked these cookies. The texture is really soft, and the cherry flavor is definitely there, and strong enough that the Hershey’s Kiss doesn’t overpower it. I thought these were definitely the prettiest cookies of all the types I made.

Are you exhausted, just reading about all of this? I was definitely exhausted by the time I finished baking all of it on Sunday evening! It was so worth it, though, to be able to give plates of delicious baked goods to the people I care about. And even while I’m recovering from all that baking, I’m already thinking about what I’m going to make next year…

I want to wish all of you Merry Christmas and Happy Holidays! I hope your holiday is merry, bright, peaceful, and spent as every holiday should be: with the people you love the most in the world.

Eggnog Pancakes

2011-12-22T08:00:00.002-05:00

I can’t think of a beverage that signifies the holidays more than eggnog. It’s definitely one of Joe’s favorite things about the holiday season. As soon as eggnog starts appearing in the refrigerated dairy case at the grocery store, you can bet that there are at least two different kinds in our fridge. (Side note: This year we’re enjoying the heck out of this sugar cookie eggnog. Eggnog is typically too rich for me to drink from a glass, but I can definitely pound this version. If you see it at your grocery store, get it!)

In an attempt to get on Joe’s “nice list” (there are a few things I really want for Christmas this year!), I decided to make him some eggnog pancakes. And let me tell you, these pancakes got me on my own nice list. I want to buy myself lots of pretty things to reward myself for making them. They’re that good.

They’re soft and pillowy in texture on the inside, but they’re just shy of crisp on the outside, which is exactly the way I like my pancakes. The recipe contains no sugar, but the eggnog provides plenty of that sweet, custardy flavor. These pancakes really are perfection, and would be amazing for breakfast on Christmas Day!

Eggnog Pancakes
adapted from Allrecipes

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
Dash of ground nutmeg
2 eggs
2 cups eggnog
2 tablespoons butter or margarine, melted

1. In a bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened.

2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Last Minute Homemade Gift Ideas...Involving Hot Chocolate!

2011-12-21T08:00:00.000-05:00

During the holidays, I like to make homemade gifts for people as often as I can – usually edible homemade gifts. And although I’m sure people would be just as happy with (or maybe even prefer!) a gift card, I definitely enjoy the entire process – the baking, the assembling, the packaging...all of it.

I thought I’d share a couple of the gifts I made this year for the boys’ daycare teachers and classmates. They both happen to involve hot chocolate, and they are both absolutely delicious. I delivered them this morning to some very happy recipients!

For the boys’ teachers, I decided to make homemade hot cocoa mix. I bagged it up and placed it in festive coffee cups (that I found at the Dollar Store marked down to $.75 each, wooo!). Rather than packaging it with marshmallows or candy canes, I made dipping spoons to go along with the mix. Each teacher got six servings of cocoa, so each teacher got six spoons.

Here’s what I used for the spoons:

Melted peanut butter chips sprinkled with miniature semi-sweet chocolate chips
Melted semi-sweet chocolate chips with toffee bits
Melted semi-sweet chocolate chips with Christmas sprinkles
Melted milk chocolate chips with marshmallows
Melted milk chocolate chips with finely crushed candy canes
Melted milk chocolate chips with shredded sweetened coconut

The combinations are endless. You could use caramels, too, or even something like strawberry or cherry hard candies.

I of course had to have a cup of the hot cocoa myself (you know, just to make sure it was edible), and it was just as good, if not better, than the prepackaged mixes. It’s so dark and rich and creamy, and really coats your mouth with that yummy chocolate flavor. I didn’t try it with one of the dipping spoons, but I imagine they’ll take it to a completely different level!

As for the boys’ classmates, I wanted something that I could package pretty simply and that would, obviously, be kid-friendly. It didn’t take me long to decide on this hot chocolate popcorn. What took me much longer to do was actually convince myself to give it away once I tried it, because you guys, this stuff is amazing! Kettle corn is mixed with marshmallows, coated with melted white chocolate, sprinkled with hot chocolate mix, and drizzled with milk chocolate. I KNOW.

I bought these cute little bags at the supermarket, which were the perfect size for the popcorn.

The hot cocoa mix, dipping spoons, and popcorn are all very quick and simple to make, so if you’re still looking for a gift idea for someone in your life, these are both great options. I think there are going to be some very happy kids and teachers at the daycare today!

Hot Cocoa Mix with Dipping Spoons
mix from Brown-Eyed Baker

For the mix:
(I doubled this recipe)

3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

For the spoons:

Plastic spoons
Melted chocolate, peanut butter, and/or white chocolate chips
Marshmallows, coconut, crushed candy canes, sprinkles, mini chocolate chips, toffee bits, etc., for sprinkling

1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.

2. Dip each spoon in melted chocolate. Make sure the well of the spoon is full of chocolate. Place on wax paper and sprinkle with toppings while chocolate is still wet. Let harden before packaging.

3. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Use a spoon for stirring.

Hot Chocolate Popcorn
adapted from Cookies and Cups

3 packages un-popped kettle corn
1 12-ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup powdered hot chocolate mix (2 packages)
4 ounces milk chocolate

1. Pop the popcorn.

2. In a large bowl, combine the popcorn and marshmallows.

3. Melt the white chocolate chips and drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

4. Spread the popcorn on a wax paper lined counter. Immediately sprinkle the hot chocolate mix on top of the wet popcorn.

5. Melt the milk chocolate and drizzle on top of popcorn. Let chocolate set.

6. Store in an airtight container for up to 3 days.

Baked Sour Cream Chicken

2011-12-20T08:00:00.001-05:00

This is one of my new favorite chicken recipes. Chicken is definitely my family’s preferred meat; we eat it often, and I’m always looking for new ways to prepare it. I initially saw this recipe on Pinterest, and to say that I was all over it would be an understatement. I could not wait to try it.

I’m happy to report that, not surprisingly, it definitely didn’t disappoint. Chicken breasts are slathered with sour cream, then topped with a layer of breadcrumbs and a lot of butter. The sour cream keeps the chicken incredibly tangy and moist, and the layer of bread crumbs has a nice crunch. Highly caloric? Yes. Worth it? YES.

Baked Sour Cream Chicken
adapted from Making Life Delicious

2 pounds chicken breasts
Salt
Black pepper
Garlic powder
1 cup (approximately) of full fat sour cream
1 1/2 cups seasoned breadcrumbs
1/2 cup unsalted butter, cubed

1. Preheat oven to 375 degrees. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top with breadcrumbs and dot with butter.

2. Bake for 35 minutes to an hour, depending on the thickness of the chicken breasts.

Swedish Meatballs

2011-12-19T08:00:00.000-05:00

As promised, here’s my favorite thing (so far) to serve with those delicious egg noodles I wrote about last week. I love Swedish meatballs, and this version is the best one I’ve ever tried. I’ve never been to IKEA (the closest one is two hours away), so I don’t know how these compare to the version they’re supposed to emulate. But they are amazingly delicious, and that’s all I really cared about.

I loved the balance of flavor in these. The allspice added that wonderful spicy flavor and aroma, and the white pepper added the perfect amount of heat to balance it out. And the gravy – oh my word, the gravy. Next time, I’m doubling it.

Incidentally, I didn’t have allspice in my pantry, so I googled it to see if there was anything I could use in place of it, which led me here. The combination of nutmeg, cinnamon and cloves really did provide a flavor very similar to allspice.

Swedish Meatballs
from Food Network Magazine via Carrie’s Sweet Life

For the meatballs:

1 cup fresh breadcrumbs
2 tablespoons butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Salt and white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
1 pound ground beef
1 pound ground pork
1 large egg plus 1 egg white, beaten

For the gravy:

2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Salt and pepper

1. Preheat oven to 400 degrees.

2. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

3. Spray a baking sheet with cooking spray. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Bake the meatballs until cooked through, about 20 minutes.

4. To make the gravy, melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper.

Weekly Meal Planning, Weeks of 12.19.11 and 12.26.11

2011-12-18T08:00:00.007-05:00

I’m doing something a little bit different with the meal plan this week: I’m posting two weeks’ worth of meals. Yesterday I did all my shopping for two weeks’ worth of groceries (plus cookie baking supplies; today’s the day!), and now I don’t have to worry about shopping for anything but a few staples and fresh produce for the rest of the year. That, plus the fact that my Christmas shopping is done, makes me very, very happy.

You'll notice there is lots of chicken. Chicken was on sale.

December 19: Chicken scampi and breadsticks. This recipe is really nothing fancy – just chicken and bell peppers served over boxed pasta. I’ve been making it for a long time, without shame!

December 20: Eggnog pancakes, hash browns, sausage patties. I’m not a huge fan of eggnog just to drink (although all three of the guys I live with are!), but I enjoy it in things for sure. I’m excited to try these pancakes!

December 21: Chicken bacon ranch sandwiches and fries. You know I'm a fan of this flavor combo!

December 22: Rigatoni with chicken, bacon and mushrooms

December 23: Pizza from our favorite local place

December 24: Christmas Eve dinner

December 25: Christmas dinner

December 26: Crock pot cream cheese chicken chili topped with tortilla strips and avocado. As soon as I saw this in Amanda’s weekly wrap-up, I knew I’d be making it. I mean, duh.

December 27: Creamy baked chicken taquitos with lime-cilantro dressing. These are a family favorite!

December 28: Loaded sweet potato soup with candied bacon, rolls

December 29: Pretzel ranch chicken tenders, revolutionary macaroni and cheese, steamed broccoli. I’m kind of hoping I still have some dressing left from Tuesday for these chicken tenders, because it would make them even better.

December 30: Baked sour cream chicken (I’ll share the recipe this week), rice pilaf, and green beans

December 31: Roasted garlic mac and cheese. This will be the second time I’ve made this mac and cheese this month. It is so delicious, and a hit with my entire family! I can’t think of a better dish to close out the year with. And as Rachael Ray says, two garlics cancel each other out, so Joe and I won’t have to worry about that during our midnight kiss. :)

January 1: We’ll be having a big New Year’s Day dinner mid-afternoon, so I don’t know how hungry we’ll be for dinner.

Homemade Egg Noodles

2011-12-16T08:00:00.001-05:00

My grandma made from-scratch egg noodles often when I was growing up. In fact, I can’t remember very many Sunday dinners when we didn’t have them. I never was quite sure what made them so delicious, but I remember eating lots and lots of them. They were one of my very favorite things about after-church dinners at her house.

Grandma always served her egg noodles in a light, buttery sauce with parsley and seasonings. When I asked her recently what kind of spices she used in her egg noodles, she told me it was just poultry seasoning. I was dubious that mere poultry seasoning could produce all that flavor, but the first time I tried making egg noodles myself I made them her way, and what do you know. She was telling the truth. They tasted just as amazing as I remembered.

Now that I’ve made egg noodles from scratch, I can say without a doubt that I will never purchase them from the store again. Making them at home is so simple, and the amazing homemade taste is worth every bit of time they take to make. The chewy texture is incredible. I’ve made these several times now, and coming up on Monday, I’ll share my favorite thing to serve them with so far!

If you’d like the step-by-step instructions for making these, check out the link to Jonna’s blog below. She has some great photos to walk you through the process.

Homemade Egg Noodles
from Get Off Your Butt and Bake

2 cups all purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water

1. Make a well in center of flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky.

2. Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board, to less than 1/8 inch thick. Make sure that your dough is well floured.

3. Using a pizza cutter, cut piece of floured dough into 1/4-inch strips. Then cut those long strips into shorter strips, to the length you desire your noodles. Place cut noodles onto a clean towel to dry, for about 1 to 2 hours.

4. Cook in boiling salted water for about 5 minutes.

Two Weeks of Christmas Treats, Day 12: Gingerbread Cookie Cheesecake Bites

2011-12-15T08:00:00.001-05:00

Well, we’ve come to the end of the Two Weeks of Christmas Treats. I hope you’ve enjoyed the recipes I’ve shared, and maybe even got some inspiration for your holiday baking! Baking cookies and treats to share with my friends and family is absolutely one of my favorite things about the holidays. It’s been fun sharing some recipes with all of my virtual friends! :)

I’m ending the treat bonanza with a real winner: gingerbread cookie cheesecake bites. They start from refrigerated gingerbread cookie mix, so they couldn’t be easier to make. Andrew actually helped me make these, and he loved rolling the dough into balls and then making indentations in the cookies for the cheesecake filling. He also loved eating them, as did everyone else who tried them! The lemony cream cheese filling is such a perfect complement to the spicy gingerbread cookie. And the smell while these are baking – it’s out of this world.

I’m already imagining making these again with lots of different kinds of cookie dough. Mmmm. I’ll be sure to report on my experimentation in this area!

Gingerbread Cookie Cheesecake Bites
adapted from Created By Diane

1 30-ounce package refrigerated Pillsbury gingerbread cookie dough
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
1/2 to 1 teaspoon lemon zest

1. Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lined mini cupcake/muffin pans. Make a well/indentation into each ball of dough with the back of a measurement teaspoon.

2. Beat room temperature cream cheese with powdered sugar. Stir in vanilla and lemon zest to taste. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough. Don’t over fill the cookies with filling as they will rise when baked.

3. Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean. Let cool before removing from cupcake pan. Makes 4 dozen.

Two Weeks of Christmas Treats, Day 11: Oreo Truffles

2011-12-14T08:00:00.005-05:00

I am certainly not the first person to post these Oreo truffles, right? They’ve definitely made their rounds throughout the food blogging community. They deserve all the attention, too; they’re incredibly delicious.

It took me awhile to get the hang of forming the balls. The mixture is incredibly wet and sticky, so after struggling for a few minutes, I chilled the mixture, then rolled the balls. That made a huge difference. They were easier to handle and easier to dip in the chocolate. Even after chilling them, the center still really had that rich chocolate flavor and texture you’d expect from a truffle. These are a bit time-consuming, but they’re such a crowd-pleaser that you’ll be a rock star if you make them.

Oreo Truffles
from Allrecipes

1 16-ounce package Oreo cookies
1 8-ounce package cream cheese, softened
16 ounces semi-sweet baking chocolate, melted
Red and green sugar for sprinkling, if desired

1. Crush cookies to fine crumbs in a food processor; place in medium bowl. Add cream cheese; mix until well blended. Chill for 15 minutes or so, just until the mixture firms up slightly. Roll cookie mixture into 42 balls, about 1 inch in diameter.

2. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with sugars, if using.

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Two Weeks of Christmas Treats, Day 10: Red Velvet Chocolate Chip Cookie Sandwiches

2011-12-13T08:00:00.001-05:00

It seems to me that red velvet is just one of those flavors that everyone loves – in cake form, of course, but also in so many more applications. I, for one, am pretty much obsessed with this red velvet cheesecake (which would, incidentally, be a dramatic and absolutely delicious addition to your Christmas dessert table). But when I want a red velvet fix more quickly, these red velvet chocolate chip sandwich cookies are just the thing.

The cookies start with a red velvet cake mix. With a few simple additions (including chocolate chips), they become a delicious cookie that is perfect for sandwiching with a luxuriously smooth cream cheese frosting. These cookies, as you may imagine, are impossibly rich – one goes a long way, but you’ll still want to eat another, because they’re just so delicious.

These cookies are perfect for Christmas, Valentine's Day, and every single day of the year.

Red Velvet Chocolate Chip Sandwich Cookies
adapted from How Sweet It Is

1 box red velvet cake mix
2 eggs
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup milk or semi-sweet chocolate chips
Half a batch of cream cheese frosting

1. Preheat oven to 350 degrees.

2. In an electric mixing bowl, combine cake mix, oil, eggs, and vanilla. Mix until a dough forms. Fold in chocolate chips.

3. Roll into 24 balls and bake for 8 minutes.

4. Spread the bottom half of a cookie with cream cheese frosting. Top with another cookie. You’ll have a total of 12 cookie sandwiches.

Two Weeks of Christmas Treats, Day 9: Peppermint Bark Shortbread Cookies

2011-12-12T08:00:00.001-05:00

Peppermint bark is, hands-down, one of my favorite holiday treats. I’ll confess that there is one particular store-bought version I prefer above even homemade versions, but when I saw these cookies, I just couldn’t resist trying them.

The base of the cookies is a buttery, crumbly, shortbread. It’s topped with peppermint bark: a layer of melted chocolate, crushed candy canes, and drizzled white chocolate. It’s a great combination of textures, and the shortbread layer really complements the flavor of the peppermint bark itself. And look how pretty they are! They're sort of a show-stopper – both in looks, and in taste.

Peppermint Bark Shortbread Cookies
from Epicurious

Nonstick vegetable oil spray
2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces semisweet chocolate, chopped
1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (I used the spearmint tri-color candy canes)
2 ounces white chocolate

1. Preheat oven to 350 degrees. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.

2. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

3. Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

4. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle semisweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.

5. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

6. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

Weekly Meal Planning, Week of 12.12.11

2011-12-11T08:00:00.005-05:00

Monday: Smoked sausage, sauerkraut, mashed potatoes. We love this meal – it’s pure comfort food to us – and I don’t think I make it nearly enough.

Tuesday: We're going to the zoo with our best friends to look at the Christmas lights, so we'll have dinner there.

Wednesday: Chicken and broccoli foil packets. I love a good “toss it in a packet and forget about it” dinner, and this one combines so many of my favorite things: chicken, broccoli, bacon, cheese and ranch dressing!

Thursday: Roasted potato tacos with Mexican sour cream rice

Friday: Spaghetti, salad, and garlic bread

Saturday: Chicken bacon ranch enchiladas. These are going to have a similar flavor profile to the foil packets earlier in the week, but I just can’t resist trying this combination in an enchilada.

Sunday: “Good for you” casserole. This is something my mom used to make for us that really isn’t all that “good for you” at all – but it is delicious and comforting. I’m thinking about her a lot lately.

Two Weeks of Christmas Treats, Day 8: Christmas Pretzel Treats

2011-12-09T08:00:00.001-05:00

There's really no recipe involved with either of these treats, but I still just have to share them with you. They're quick, easy, and adorable, and absolutely everyone loves them.

The classic version of this treat is made with a snap pretzel, a Rolo, and a pecan half. Simply top each pretzel with a Rolo, stick them on a baking sheet in the oven until the chocolates begin to soften, and then press a pecan half into the top of each one.

The version that I personally prefer replaces the Rolo with a miniature Reese cup, and the pecan with Christmas M & Ms. They're prepared the same way, but I think this version tastes even better. The pretzel/peanut butter/chocolate combination is just one of my very favorites!

You are literally minutes away from a delicious treat that you can make a lot of in very little time, so these are perfect if you've left your baking for the last minute. What are some other variations for these treats you can think of?

Two Weeks of Christmas Treats, Day 7: Oatmeal Cinnamon Chip Cookies

2011-12-08T08:00:00.000-05:00

I love these cookies for one simple reason: They make me think of my mom.

My mom started making these cookies as soon as the cinnamon baking chips were released in the store, so I ate them a lot during college. Our house seemed to always smell like them. I’ll never forget the time she made a batch for her doctor’s office when she was heading there for an appointment. It wasn’t until after she was home, after everyone in the doctor’s office had eaten (and LOVED!) the cookies, that she realized she had completely forgotten to add flour to the mix. She shrugged and chose to see the humor in it, which was the way my mom always seemed to handle tough things in life – small things like flour left out of cookies, or big things like her cancer.

I miss my mom every single day, but I miss her the most this time of year. I wish she was here to bake these cookies, and many other kinds of cookies, with me. But when I bake them, and my house fills with their familiar, spicy smell, and I take a bite of a still-warm, delicious cookie, I really do feel like a part of her is still here with me. This recipe is very, very special to me.

Oatmeal Cinnamon Chip Cookies
slightly adapted from Hershey’s

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups quick-cooking oats
1 10-ounce package Hershey’s cinnamon chips

1. Heat oven to 350 degrees.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats and cinnamon chips. Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 4 dozen.

Two Weeks of Christmas Treats, Day 6: Nutter Butter Santas

2011-12-07T08:00:00.001-05:00

Three words: Nutter. Butter. Santas.

How cute are these guys? Again, I’ve posted about these before, but I thought they deserved another mention here. I’d never seen these before I started dating my husband. His grandma makes these for Christmas every year, and now I’ve copied off of her, and I make them too. They’re adorable, and kids and grown-ups alike just love them.

They do take some time to make, but they’re not hard to make by any means. They require very little effort, and they are just so cute that they’re more than worth it.

Nutter Butter Santas

2 packages white baking chocolate, chopped
1 package Nutter Butter sandwich cookies
Red sugar
32 white chocolate chips
64 miniature sweet or semisweet chocolate chips
32 red hot candies

1. In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.

2. Dip one end of each cookie into melted chocolate. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Place one white chocolate chip off-center on hat for pom-pom; let stand until set.

3. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks.

4. With a dab of melted chocolate, attach semisweet chips for eyes and a red hot for nose.

5. Place on waxed paper until chocolate sets.

Two Weeks of Christmas Treats, Day 5: Mint Chocolate Chip Cookies

2011-12-06T08:00:00.014-05:00

I’m really excited about today’s Christmas treat, you guys. Mint chocolate chip COOKIES. My favorite ice cream flavor, in cookie form. With their fresh, minty flavor and abundance of chocolate chips, these cookies taste like Christmas on a plate.

These cookies use packaged sugar cookie mix, which I’ve used lots of times with really good results. I’m sure you could find a completely-from-scratch recipe if you were so inclined. But if you’re making these for Christmas along with a bunch of other types of cookies, why not take a little help from a mix? The mix works perfectly for these cookies, giving them a sugary flavor and a nice texture.

I will be honest with you and tell you that not too many of these cookies actually made it onto my Christmas cookie trays last year. They were eaten too quickly by my own family! I’m making them again this year, just for us.

Mint Chocolate Chip Cookies
from Betty Crocker

1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chips

1. Heat oven to 350 degrees. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Two Weeks of Christmas Treats, Day 4: Buckeyes

2011-12-05T08:00:00.000-05:00

I’ve seen these treats simply called “peanut butter balls,” and I know the fact that I refer to them as buckeyes is purely because I live where I do. The buckeye is Ohio’s state tree (and also the name of our college football team, of course!), and these treats were given their name because of their resemblance to the buckeye nut. Although the ones from the trees aren’t edible, thankfully these are – and they’re delicious.

Buckeyes, hands down, are my favorite Christmas treat. They remind me of my childhood, when we’d go to my grandma’s for Christmas every year and my aunt would make a huge plate of buckeyes for the dessert table. It was something I looked forward to every single Christmas. Even today, when I make my own buckeyes (using my aunt’s recipe!), they still don’t taste as good as hers.

Not all buckeyes are created equal. Homemade ones are vastly superior to the packaged ones you can get at the store. The type of peanut butter is important for these, too; don’t use natural peanut butter, and don’t use a generic brand. Normally I’m all about generics, but the flavor of the peanut butter is really important in these treats. I prefer using Jif, but I've also used Skippy for these with good results.

This will be the first year Andrew will help me make our buckeyes. Rolling all those peanut butter balls can get a bit time-consuming, but I’m betting the time will fly when I have him in the kitchen helping me.

A note about the recipe: You’ll probably only need around 4 cups of chocolate chips to dip the peanut butter balls in, but I strongly suggest you melt even more chocolate than you need. When you get to the last few, it’ll be hard to get enough chocolate to cover the peanut butter. You can save the leftover chocolate for another recipe if you don’t want to waste it.

Buckeyes
from my aunt

1 1/2 cups creamy peanut butter
1 cup softened butter
1/2 teaspoon vanilla
4 cups confectioners’ sugar
4 cups semisweet chocolate chips
1 teaspoon vegetable oil

1. In a large bowl, blend peanut butter, butter, and vanilla until smooth and well-combined. Add powdered sugar and mix well.

2. Roll dough into 1-inch balls and place on a baking sheet lined with waxed paper. Refrigerate for 30 minutes.

3. Combine chocolate chips and vegetable oil. Melt in the microwave in 20-second increments until smooth, stirring after each interval.

4. Using a tooth pick, dip each peanut butter ball in melted chocolate, leaving a portion of peanut butter showing at the top to make them look like buckeyes.

5. Refrigerate until serving. Makes 4 to 5 dozen buckeyes, depending on size.

Weekly Meal Planning, Week of 12.5.11

2011-12-04T08:00:00.006-05:00

I’m taking a break from the Christmas treats this morning to bring you our meal plan for the week. When planning this week’s meals, I really wanted things that were quick and easy, since our December schedule is jam-packed. I also wanted meals that were cost-effective and used up a lot of things that I have on hand, since it is Christmas time, and we still have lots of presents to buy. So the meal plan this week is a combination of old favorites and a few new-to-me recipes I’ve been dying to try.

I'll be back tomorrow with the fourth Christmas treat!

Monday: Egg salad BLTs and chips. Egg salad is one of my favorite quick meals to make. I’ve never posted my tried-and-true recipe here because I figure everyone already has a favorite that they use, but if anyone wants me to share it, I certainly will!

Tuesday: Spinach and chicken tortilla bake. Stephanie (who just had a sweet baby boy!) never steers me wrong, and this tortilla bake looks delicious!

Wednesday: Bow ties with spicy sausage in tomato cream sauce. This pasta is amazing.

Thursday: Tater tot nachos. The original recipe calls these “tacos,” but they look more like nachos to me, so that’s what I’m calling them. But no matter what I call them, I’m sure everyone will love them!

Friday: Pizza (or pizza rolls). I’ve realized lately that cooking all seven days in a week, along with all of my other responsibilities, is kind of a lot for me. I’m trying to give myself a break more often, and I think having pizza on a Friday night is a good way to do that!

Saturday: Ranchero chicken crostada. My mouth is watering, just remembering how delicious this is. I can’t wait to have it again!

Sunday: Chicken Marsala pasta. I’m going to love anything that has the word “Marsala” in it. I tried my own version of chicken Marsala pasta last winter, but I wasn’t completely happy with the results. I like the looks of this recipe a lot. I may even sub smoked gouda for the parm and provolone, since it goes so well with the flavor of Marsala (and is probably my favorite cheese).

Two Weeks of Christmas Treats, Day 3: Buried Cherry Cookies

2011-12-03T08:00:00.001-05:00

I made (and posted about) these buried cherry cookies in the early days of my blog, and I’ve made them at least twice a year ever since – usually for Valentine’s Day and again at Christmas. Everyone absolutely loves these sweet little cookies.

Although I’m not a fan of chocolate-covered cherries (it’s the creamy white stuff in them that I don’t like), I adore these cookies too. First of all, they’re adorable. Secondly, it’s such a fun surprise to bite into a cookie and find a cherry hiding under the chocolate frosting. These come together really easily, and the recipe makes more than 40 cookies, so again, these are perfect for cookie exchanges and gift-giving.

The frosting does actually cook in the oven along with the cookies, which may sound a little strange. It hardens just slightly and adds an interesting texture to the cookies, and baking the frosting enables it to hide the cherry perfectly without sliding off. I think you’ll love these fun, cute little cookies!

Buried Cherry Cookies
from Better Homes and Gardens

1 10-ounce jar maraschino cherries (42 to 48)
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees. Drain cherries, reserving juice. Halve any large cherries. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center.

3. For frosting, in a small saucepan combine chocolate chips and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 teaspoons reserved cherry juice. (If necessary, frosting may be thinned with additional cherry juice.) Spoon 1 teaspoon frosting over each cherry, spreading to cover.

4. Bake about 10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool. Makes 42 to 48 cookies.

Two Week of Christmas Treats, Day 2: Raspberry Truffle Fudge

2011-12-02T08:00:00.006-05:00

When I’m planning my Christmas cookie trays, there are certain requirements that I like to fill to make for a well-rounded selection of treats. I like to include something minty. I like to include some sort of candy-like treat. And I like to include some type of fudge.

As soon as I stumbled upon this recipe for raspberry truffle fudge, I knew I’d be making it instead of the standard chocolate or peanut butter version. And I’m so very glad that I did, because I got more compliments on this fudge than on anything else I included on my cookie trays. Raspberry and chocolate pair so perfectly together, and they’re a match made in Heaven in this rich, chocolaty fudge.

This fudge is so easy to make, and it’s definitely a crowd-pleaser!

Raspberry Truffle Fudge
adapted from Allrecipes

3 cups semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 1/2 teaspoons vanilla extract
Salt to taste

1/4 cup heavy cream
1/3 cup raspberry preserves
2 cups semi-sweet chocolate chips

1. Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.

2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

3. In a microwave-safe bowl, heat raspberry preserves until smooth. Strain seeds using a fine mesh strainer. Stir in cream and 2 cups chocolate chips. Heat in the microwave until the chocolate melts and stir until smooth. Cool to lukewarm, then pour over the fudge layer.

4. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Two Weeks of Christmas Treats, Day 1: Gingerbread Eggnog Cookies

2011-12-01T08:00:00.002-05:00

For the next two weeks, it’s all Christmas, all the time here at Cassie Craves! I have ten great recipes for Christmas treats to share with you. If you’re still planning your Christmas cookie trays (like I am – I can’t believe I haven’t finalized my baking list yet!!), I hope you find something here that inspires you. All of the recipes I’ll be sharing were on my cookie trays last year.

First up are these delicious gingerbread eggnog cookies. They’re a classic, quick and easy drop cookie, and one batch makes a ton, which makes them perfect for gift-giving and cookie exchanges.

As you can probably tell from the picture, the cookies aren’t actually gingerbread. They’re made with gingerbread eggnog. This stuff is delicious – on its own, and in the cookies. It gives the cookies just the right amount of the warm, inviting, spicy flavor of gingerbread. It’s a flavor that just screams Christmas for me, and it turns these cookies into something really special.

Gingerbread Eggnog Cookies
adapted from Allrecipes

1 cup butter
1 cup white sugar
1 egg
1 cup gingerbread (or plain, or any flavor) eggnog
1 teaspoon vanilla
3 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees. Grease cookie sheets.

2. In a medium bowl, cream together the butter and white sugar until smooth. Stir in the egg, eggnog and vanilla.

3. In a separate bowl, combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 6 dozen cookies.

Mozzarella-Baked Gnocchi

2011-11-30T08:00:00.014-05:00

This is one of the few recipes I’ve made countless times and haven’t shared with you guys yet. I made it so often last year, but I never posted about it because I just couldn’t seem to get a good enough picture of it to do it justice. Once you try this, you’re going to be so mad at me for not sharing it with you earlier, because you’ll wish you had this meal in your life a long time ago. So for that, I apologize in advance. The important thing is that I’m sharing it now, right? :)

This dish comes together so quickly, and it tastes absolutely incredible. My boys cannot get enough of this, and would gladly eat it once a week – or more. I love using gnocchi as an alternative to pasta – those little potato dumplings are so tasty! The fresh mozzarella is a must, in my opinion; it melts so wonderfully, and it gets that great blistery texture after it’s been broiled. Although both the gnocchi and the fresh mozz are a bit pricey, there’s no meat in this dish, so that’s really all you’re paying for. It still costs less than $10.00 to make, and that’s for at least four portions, plus leftovers.

I think you’re going to love this one.

Mozzarella-Baked Gnocchi
inspired by Food.com

2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 15-ounce can tomato sauce
1 15-ounce can diced Italian-style tomatoes
1 tablespoon Italian seasoning
1/2 to 1 pound fresh mozzarella cheese, sliced (I use a full pound, because we like it really cheesy)

1. Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

2. Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

3. Stir in tomato sauce, diced tomatoes, and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

4. Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

5. Broil until cheese is melted and begins to blister. Serve.

Butternut Squash Enchiladas

2011-11-29T08:00:00.002-05:00

My friend Jessie tweeted about this recipe last winter, saying these were possibly the best enchiladas she'd ever had, and I've had the recipe bookmarked ever since. As soon as butternut squash came into season, I put them on our menu. I'm only sorry I waited so long to make them, because they are indeed delicious.

They remind me a lot of these sweet potato and black bean enchiladas my family loves so much. The flavor profile is very similar. I loved the creaminess of the cream cheese and the heat and texture from the jalapenos. And they're vegetarian, which means they're not very expensive at all to make.

These enchiladas are the perfect way to highlight one of my favorite winter vegetables. They're hearty, comforting, and so incredibly delicious.

Butternut Squash Enchiladas

adapted from The Savage Feast

3 cups cooked, unseasoned, mashed or pureed butternut squash

8 ounces cream cheese, softened

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon salt

2 cloves minced garlic

2 jalapenos, seeded and minced

1 15-ounce can black beans, rinsed and drained

Flour tortillas

2 cups shredded Mexican-blend cheese, divided

1 16-ounce jar fire-roasted chipotle enchilada sauce, divided

1. Preheat the oven to 375 degrees and spray a large rectangular baking dish with cooking spray.

2. In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.

3. Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.

4. Bake, uncovered, 30 to 40 minutes until they're bubbly and the cheese is slightly browned.

Pretzel Ranch Chicken Tenders

2011-11-28T08:00:00.001-05:00

What if I told you that you were only two ingredients away from the most delicious chicken tenders you’ve ever had? Because you are. The recipe I’m sharing today is only two ingredients (plus the tenders themselves), and the result is the most moist, flavorful, delicious chicken tenders you’ll ever eat. There’s not even really any measuring required. You are going to love these, and if you have kids, you’re going to be a rock star if you make these for them. I’ve been enjoying rock star status since I made these for my boys, and they’ve requested them frequently ever since.

I shallow fried the tenders in batches in a little bit of canola oil, then kept the batches warm in the oven -- but I bet you’d get a similarly delicious result if you just baked them instead. The quick dunk in ranch dressing adds so much flavor to the tenders themselves (and makes them really, well, tender), and the pretzel coating is salty and crispy. These chicken tenders are absolutely perfect for a night you just don’t feel like cooking, because they’re ready in no time.

Rather than using store-bought tenders, I used two large chicken breasts sliced into strips. Two breasts yielded about 15 chicken tenders, which was more than enough to feed us, and the boys had leftovers to take for lunch the next day, much to their delight.

Pretzel Ranch Chicken Tenders

1-2 pounds chicken tenders (or breasts, sliced into strips)
Ranch dressing
Crushed pretzels

1. Place chicken tenders in a bowl and cover with ranch dressing; stir to combine. Let sit for 5 or 10 minutes (while you crush the pretzels).

2. Coat chicken tenders in pretzel crumbs. Cook over medium heat in a skillet with a small amount of oil, or bake in a 350-degree oven, until cooked through.

3. Serve with additional ranch dressing for dipping, if desired.

Weekly Meal Planning, Week of 11.28.11

2011-11-27T08:00:00.003-05:00

I had the hardest time coming up with our meals this week. I've been off work since last Wednesday, and with all the bustle of Thanksgiving, I hadn't even given a second thought to what we'd be eating after Thanksgiving. I guess I was pretty focused on that one big, delicious meal. This past Friday night, I finally made myself sit down and finalize our menu. Turns out, we're going to be eating really well this week!

Monday: Spaghetti, garlic bread and salad. I'm keeping the spaghetti pretty basic: store-bought sauce and some sauteed garlic and onion.

Tuesday: Pork chops with roasted garlic cream sauce, roasted potatoes and steamed broccoli

Wednesday: Cinnamon buttermilk pancakes with peach butter, sausage links

Thursday: Mexican baked eggs. I saw a pin for this on Pinterest, but I never actually looked at the recipe. I think I'm just going to do my own thing with this. I found queso fresco for the first time ever in my grocery store yesterday, so that will definitely be incorporated into this dish in some way.

Friday: Pulled chicken Suiza sandwiches -- a quick and easy family favorite to end the week!

Saturday: We have an open house to go to in the afternoon, and then our town's tree-lighting event that evening, so I'm sure we'll be eating at both of those places.

Sunday: Roasted garlic mac and cheese. I've been so excited to try this recipe of Annie's. You really can't go wrong with one of her recipes. Her family suffered a tragic loss on Thanksgiving, so if you haven't already, please go give her family some love.

Savory Waffle Breakfast Sandwiches

2011-11-26T08:00:00.001-05:00

I love having breakfast for dinner, and breakfast sandwiches are one of my favorite things to eat on the planet. When I saw this recipe for savory waffles as a pin on Pinterest, I knew they'd be the perfect vehicle for a breakfast sandwich. And they absolutely were. They were a hit with my boys, too, who loved eating waffle sandwiches for dinner.

The original recipe is vegan, so I de-vegan-ized it for my family, but feel free to make it as it's listed in the original if you wish. The texture of these waffles makes them perfect to serve as the "bread" for a sandwich; they're dense and sturdy, with tons of savory flavor. They taste a lot like Red Lobster's famous cheddar biscuits, only in waffle form.

Who needs plain old bread when you can use savory waffles instead? Next time you're having breakfast sandwiches, give these a try.

Savory Waffle Breakfast Sandwiches

adapted from Babble's The Family Kitchen

1 3/4 cups flour
1/4 cup vegetable oil
1 teaspoon baking powder
1 tablespoon cider vinegar
1 egg
1 cup milk
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons dried parsley flakes
1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Cooked bacon, sausage or ham

Fried eggs

Maple syrup

1. Hand mix all ingredients for waffles in a large mixing bowl. Cook in a waffle maker until they're crispy on the outside and chewy on the inside.

2. To assemble sandwiches, place meat and one egg on a waffle. Drizzle with a bit of maple syrup and top with another waffle. Makes 8 waffles (4 sandwiches).

Maple Cream Pie

2011-11-25T08:00:00.000-05:00

I mentioned earlier in the week that my dessert contribution for Thanksgiving dinner this year was a maple cream pie. I promised to share it if it was a hit. And well, since I'm writing about it today, a mere one day after Thanksgiving, that should tell you a little something about how well it went over with my family.

This is such a delicious pie. It's so smooth and creamy, and the maple flavor is perfect. I think sometimes maple syrup can be too cloyingly sweet, but its flavor in this pie is mild and cool and absolutely spot-on. There's not any sugar in the pie at all -- it relies on the maple syrup alone for sweetness. And to think that I didn't used to like maple syrup. The wonder of this pie would have been lost of me, which truly would have been a shame. Thankfully I've reformed!

My family loved this pie so much. I wish I had some leftover for breakfast this morning but those animals ate it all! :)

Try this. I promise your family will love it too.

Maple Cream Pie

from Taste of Home

Pastry for single-crust pie (9 inches)

1/4 cup cornstarch

1/4 teaspoon salt

1 3/4 cups milk, divided

3/4 cup plus 1 tablespoon maple syrup, divided

2 egg yolks, lightly beaten

2 tablespoons butter

1 cup heavy whipping cream

1. Line a 9-inch pie plate with pastry; trim to 1/2 inch beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

3. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.

4. In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Refrigerate leftovers. Makes 8 servings.

Thanksgiving Turkey Treats

2011-11-24T08:00:00.000-05:00

Happy Thanksgiving! This is my favorite holiday, and I'm so excited to have a delicious Thanksgiving dinner and visit with all my family -- many of whom I don't see very often.

Check out these turkey snacks I made for the boys' daycare earlier this month. Aren't they cute? You probably already have most of these things on hand, so if you're having children over today, this would be a fun project for them to do while they're waiting for dinner. The kids absolutely loved them!

From my family to yours, have a wonderful Thanksgiving!

Thanksgiving Turkey Treats
inspired by Second Story Window

Chocolate graham crackers

Vanilla wafer cookies

Vanilla frosting

Yellow food coloring

Candy corn

Black decorating gel

Pretzel sticks

Twizzlers

1. Tint the frosting with a few drops of yellow food coloring. Spread a small amount on the inside of a graham cracker. Alternate adding pretzel sticks and Twizzlers for the feathers. Top with another graham cracker smeared with frosting.

2. For the face, smear the back of a vanilla wafer with frosting and stick it onto the graham cracker. Use candy corn for the beaks and black decorating gel for the eyes.

Last Minute Quick and Easy Thanksgiving Recipes

2011-11-23T14:34:00.001-05:00

Man, guys, am I exhausted. This is the first time I've sat down all day, since I've been cooking for tomorrow's Thanksgiving feasts all morning. I also had to make a couple of trips to the grocery store, and it was pretty insane there. I guess I'm not the only one who waited until the last minute to get my groceries!

Today I thought I'd share a few quick and easy recipes that would be perfect for your Thanksgiving table. I'm sure your meals are already planned out, but if you're still looking for a delicious side dish to take to dinner tomorrow, I hope you find something on this list that sounds good!

Homemade creamed corn is a delicious and simple alternative to a traditional corn casserole.

A favorite in our family is my mom's recipe for sweet potato casserole. You won't find any marshmallows here!

Another of our family's favorites (for every get-together, not just Thanksgiving) is this broccoli salad. When I make it for Thanksgiving, I add in dried cranberries and toasted pecan pieces.

Those oft-reviled little cabbages are impossible to resist in this recipe for maple cayenne Brussels sprouts. The balance of sweet and spicy is so perfect, and the flavor profile is so unusual, making this a special and interesting vegetable option.

I make cranberry butter every year for Thanksgiving as well. Compound butters are so simple to throw together and are such a fun and delicious way to dress up dinner rolls.

Our family always has some type of macaroni and cheese with our Thanksgiving dinner (we are carb-loving folks), and this year I'm taking buttermilk macaroni and cheese (my new favorite!). This butternut squash mac and cheese would also be a delicious, seasonal version to take.

I know lots of families stay pretty traditional with their Thanksgiving dessert options, and that's mostly true of our family, too -- except when they put me in charge of the pie. When they do that, they're likely to get something like coconut chocolate pecan pie or sweet potato pie. I've even given them their pecan pie in cupcake form! This year, they're getting maple cream pie -- a new-to-me recipe that I'll certainly share if it's a hit.

Here are a few more non-traditional Thanksgiving dessert options:

This apple butter cheesecake (horrible photo notwithstanding) is a spicy, creamy, flavorful cheesecake with a crispy gingersnap crust. It's delicious.

Why make pumpkin pie when you could make pumpkin pie snickerdoole bars? Here's the recipe.

Thanksgiving is, in part, a celebration of autumn's bounty, and what better way to celebrate than with a dessert combining pumpkin and apples? Pumpkin apple streusel cake is a sophisticated and delicious dessert.

I hope all of your Thanksgiving preparations go smoothly this afternoon and this evening, and that all of you drive safely to get to where you're going. I'll be back tomorrow with a fun Thanksgiving snack I made for my sons!

Southwestern Ranch Open-Faced Turkey Sandwiches

2011-11-22T08:00:00.001-05:00

If you’re hosting Thanksgiving this year, you probably know by now what you’re serving on Thursday. But you may not know what you’re going to do with all the food that’s left over. Like the turkey – what are you going to do with all of those leftovers? Well, what you should do is make these sandwiches. As soon as you possibly can. In fact, you should set aside some of your turkey, just so you can make these.

I first saw this recipe as a pin on Pinterest, and I adapted the preparation and ingredients for our family. These have quickly become a favorite in our house. Bread is slathered with a creamy Southwestern ranch sauce, topped with turkey, tons of cheese, and some tomato, and baked until the cheese is melted. Cool, creamy avocado is the perfect finish. These sandwiches have tons of flavor. They’re a wonderful and quick weeknight dinner, and a great way to give your turkey new life!

Southwestern Ranch Open-Faced Turkey Sandwiches
adapted from The Sisters’ Café

6 slices sandwich bread
1 packet ranch dressing mix
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup mayonnaise
1/3 cup sour cream
3/4 to 1 pound turkey, thinly sliced
2 medium tomatoes, thinly sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack or Monterey Jack cheese, shredded
2 ripe avocados, sliced
Juice of 1 lime

1. Toast bread in toaster or under the broiler. Preheat oven to 350 degrees.

2. In a bowl, combine ranch dressing mix, chili powder, and cumin. Stir in mayonnaise and sour cream.

3. Place bread on an ungreased baking sheet and spread 1 tablespoon of the sauce on each slice. Top with sliced turkey and 1 more tablespoon of the sauce. Top with cheese and tomatoes.

4. Bake for 15 minutes until cheese is melted. Top each sandwich with sliced avocado and a sprinkling of lime juice.

Butternut Squash Macaroni and Cheese

2011-11-21T08:00:00.024-05:00

I’m really excited to have partnered with Melissa of the beautiful blog Rooms to share this recipe. She’s created a new series called Great FOOD and a Beautiful ROOM on her site, and I was so honored when she asked me to contribute a recipe for this feature! Here’s how it worked: I supplied the recipe, and she created a “recipe” for a room to go with the food. Sounds cool, right?

I chose this butternut squash macaroni and cheese to share because its color is so warm and its flavor is so inviting. My family loves butternut squash, so I’ve been cooking with it a lot this fall, and I made this specifically with my boys in mind. Macaroni and cheese is one of their favorite foods, so why not bump up the nutritional value with some delicious butternut squash puree? This was a huge hit with them. (And even if your kids don’t like butternut squash, you can totally hide it from him. It’s exactly the same color as plain old macaroni and cheese!)

If you’re looking for an interesting dish to add to your Thanksgiving table, I think this one would be perfect. And wait until you see the room that Melissa created to go with this recipe. Go check it out. It’s gorgeous and I want to live there! Thanks for such a fun opportunity, Melissa!

Butternut Squash Macaroni and Cheese

1 butternut squash
1 8-ounce package cream cheese, softened
2 cups milk
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
1 pound macaroni pasta
2 tablespoons butter
1 cup plain breadcrumbs
1/2 teaspoon ground sage
1 teaspoon fresh thyme leaves

1. Preheat oven to 400 degrees. Cut butternut squash in half lengthwise, remove seeds, and place face-down in a large roasting pan. Add about 1 inch of water. Cook for 40 to 50 minutes, or until squash is tender. Don’t turn off the oven.

2. While the squash is still warm, remove from peel and place in a blender. Add cream cheese and puree until mixture is smooth.

3. Cook pasta to al dente according to directions on package in boiling salted water; drain.

4. Meanwhile, heat milk in a large saucepan over medium heat until simmering. Stir in butternut squash/cream cheese mixture and shredded cheddar. Taste for seasoning and add salt and pepper to taste.

5. Add cheese sauce to pasta. Pour into a 9 x 13-inch casserole dish.

6. In a small bowl, combine breadcrumbs, sage, and thyme leaves; stir in butter. Sprinkle evenly over macaroni and cheese.

7. Bake for 10 to 15 minutes or until breadcrumb topping is browned. Serve immediately.

Weekly Meal Planning, Week of 11.21.11

2011-11-20T08:00:00.011-05:00

The name of the game this week (at least the first part of this week) is quick and easy. I’ll be busy cooking for Andrew’s Thanksgiving potluck at school and my family’s various get-togethers, so our meals need to be fast and low-maintenance. And it would be great if they’re all delicious, too, and I think they all will be.

Monday: Two-packet pork chops and ranch-roasted potatoes, green beans

Tuesday: Egg tostada frittata

Wednesday: Pasta fagioli (adapted for the Crock pot), breadsticks. I don’t have to work on Wednesday, so I can throw this soup in the Crock pot and not have to worry about dinner (since I’ll be cooking for Thanksgiving most of the day).

Thursday: Thanksgiving! We have two feasts to attend, so I can’t imagine that we’ll be hungry for dinner.

Friday: Take-out or pizza – something easy to end the week. I find I’m pretty burnt out at the end of the week, so I think I need to give myself more breaks from cooking.

Saturday: Roasted tomato soup and grilled cheese sandwiches

Sunday: Swedish meatballs with (homemade) egg noodles

Maple Brown Sugar Muffins

2011-11-19T08:00:00.009-05:00

There’s just something about a warm muffin, straight from the oven, eaten with coffee, in your pjs, on a chilly weekend morning. That is pretty much my idea of a perfect scenario, and one that I’ve been repeating nearly every weekend lately.

My family was so happy to have these for breakfast. They make the house smell absolutely amazing while they’re cooking, and the maple flavor is spot-on. The texture of the muffins is perfect, with a crackly streusel top, a rich golden color, and a moist center. Spread with just a bit of butter, they taste almost exactly like pancakes!

And just for fun, check out what’s going on behind the scenes whenever I try to take pictures of food.

There are always two sweet little boys who are eager to help! :)

Maple Brown Sugar Muffins
adapted from Taste of Home

For the muffins:

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract

For the topping:

3 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened.

2. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugars, and cinnamon; cut in butter until crumbly. Sprinkle over batter.

3. Bake at 400 degrees for 16 to 20 minutes or until a toothpick inserted near the center comes out clean (mine took the full 20). Cool for 5 minutes before removing from pans to wire racks. Serve warm. Makes 16 muffins.

Bow Ties with Spicy Sausage in Tomato Cream Sauce

2011-11-18T08:00:00.002-05:00

This pasta literally only has a handful of ingredients in it: sausage, onion, garlic, tomatoes and cream. And yet somehow, when those ingredients all come together, the flavor becomes so complex. This pasta is spicy, sweet, creamy, and absolutely delicious. I was going to add spinach to it, but I’m glad I didn’t. I was going to add some parmesan cheese, and I’m glad I didn’t do that either. It doesn’t need a single additional ingredient – it’s already perfect just as it is. And it’s ready in the amount of time it takes the pasta to cook.

I can’t say enough good things about this dinner. It was delicious and it will definitely make an appearance on many of my future meal plans (once a week, if Joe has anything to say about it).

Bow Ties with Spicy Sausage and Tomato Cream Sauce

slightly adapted from A Taste of Home Cooking

1 16-ounce package bow tie pasta

2 tablespoons olive oil

1 pound spicy sausage

1 large onion, coarsely chopped

3 cloves garlic, minced

1 28-ounce can Italian-style plum tomatoes, coarsely chopped

1 1/2 cups heavy cream

1/2 teaspoon salt

1. Bring a large pot of salted water to a boil. Cook pasta in boiling water according to package directions; drain.

2. Heat oil in a large, deep skillet (large enough to hold the sauce and pasta) over medium heat. Cook sausage until sausage is evenly brown. Add onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

3. Stir cooked pasta into sauce, and heat through. Serve.

Bacon Rosemary Chicken with Maple-Mashed Sweet Potatoes

2011-11-17T08:00:00.001-05:00

I read a book recently that I think every food-lover should read. It’s called The School of Essential Ingredients by Erica Bauermeister, and it follows the lives of a group of students in a small cooking class and explores the relationships they create through food. The characters are wonderfully layered, but my favorite parts of the book are the descriptions of the food. Ingredients and dishes are described so gorgeously in such rich, evocative language. (Sorry; I think my English Major showed a little bit there.) It’s a beautiful book.

This meal is a lot like some of the food described in the book: simple ingredients, wonderful aroma, extraordinary flavor. The salty bacon pairs so perfectly with the earthy rosemary. Maple syrup and sweet potatoes are an ideal marriage of flavor and pair wonderfully with the savory chicken. I wish I could make this dish for Erica Bauermeister and have her write out a description of how wonderful it tastes, because she could do a much better job at describing it than I am!

Bacon Rosemary Chicken with Maple-Mashed Sweet Potatoes
adapted from Back to the Cutting Board

For the chicken:

2 to 4 boneless skinless chicken breasts
1/4 cup flour
5 slices bacon, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon chopped rosemary
1/8 teaspoon red pepper flakes
1 tablespoon butter
1 cup chicken broth

For the potatoes:

3 medium or 2 large sweet potatoes
4 tablespoons maple syrup, divided
1/2 cup brown sugar
3 tablespoons unsalted butter
3 tablespoons heavy cream or half and half
1/4 teaspoon vanilla
1/4 teaspoon salt

1. Fry bacon over medium heat until crisp. Drain on paper towels, set aside. Spoon out excess bacon fat, but leave about 2 tablespoons in the pan.

2. Place flour in a shallow dish and dredge chicken though it, shake to remove excess.

3. Add butter to the reserved fat in the pan and heat over high temperature, swirling to melt the butter. When the foam subsides, reduce heat to medium-high and add the chicken. Cook 3 to 4 minutes per side, until browned. Transfer the chicken to a plate and cover lightly with foil.

4. Reduce heat to medium and add the onion, season with salt and pepper, and cook until translucent. Add the garlic, rosemary and pepper flakes. Cook for half a minute or so. Try not to let the garlic brown. Add broth and simmer until slightly thick, about 4 minutes.

5. Return chicken and bacon to the pan, simmer, turning chicken at least once until the chicken is cooked through and the sauce is thick and glossy about 3 to 5 minutes.

6. Meanwhile, peel and cut up sweet potatoes in large chunks. Place in pot and fill with enough water to cover the potatoes. Add 2 tablespoons maple syrup and stir. Heat to boiling and cook for 20 minutes or until tender.

7. While the potatoes are boiling, melt the butter, brown sugar, remaining 2 tablespoons maple syrup, cream, vanilla and salt in a small saucepan over medium heat. Bring to boil and cook for about 5 minutes, stirring regularly, until it thickens a little. Set aside.

8. Once the potatoes are tender, drain all the liquid and return them to the pot. Mash with a potato masher.

9. Slowly pour in the sugar mixture, a little at a time and stir/mash after each addition. You may not need to use all of the sugar mixture, add enough until it gets to a consistency that you like.

10. Serve chicken with sweet potatoes.

Buttermilk Macaroni and Cheese

2011-11-16T08:00:00.008-05:00

Raise your hand if you’re hosting Thanksgiving this year. Those of you that are: WOW, is all I can say. Hosting Thanksgiving is something I’ve never done (at least not yet), and it is something that strikes fear into my heart at the same time that it makes the planner and cook in me extremely excited. So, if you’re hosting: Good luck, and also, I’m totally jealous of you.

Every year I make sweet potato casserole and cranberry butter for our Thanksgiving dinner with Joe’s family. For my family’s dinner (which we don’t get to until dessert), I make a couple of pies. (I think I’m doing pecan and maple cream this year, but I haven’t finalized that yet.) This year, I’ll be making a third contribution to our dinner with Joe’s family: this incredible macaroni and cheese.

Do you have a go-to mac and cheese recipe? Mine has always been Betty Crocker’s version (posted here; please ignore the photo), but this buttermilk-based version has officially replaced it. My whole family loved this mac and cheese so much that we all had seconds (and Joe had thirds). Thankfully, this recipe makes enough to feed an army, so there were plenty of leftovers to send for lunch with the boys (as Andrew requested: “Can I have this tomorrow for lunch? It’s DEWICIOUS!”). I loved the tang from the buttermilk, and the eggs in the recipe (there are six of them!) made it so rich and gave it such a wonderful, custard-like texture. If you like custardy mac and cheeses, this recipe is definitely for you. It’s creamy, cheesy, tangy perfection, and definitely worthy of gracing your Thanksgiving table – or ANY table!

Buttermilk Macaroni and Cheese
adapted from Taste of Home

6 eggs
2 cups shredded sharp cheddar cheese
1 cup shredded colby cheese
2 cups buttermilk
1/2 cup milk
1/2 cup butter, melted
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 ounces elbow macaroni, cooked according to package directions and drained

1. Preheat oven to 350 degrees.

2. In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, salt and pepper. Add macaroni; toss to coat.

3. Pour into a greased 13 x 9-inch baking dish. Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the middle comes out clean.

Chocolate Cupcakes with Coffee Buttercream

2011-11-15T08:00:00.002-05:00

Here’s an impossible question for you: If you had to choose, what would you say your favorite part of a cupcake or cake is – the cake itself, or the frosting? If I had to choose, I’d have to say my favorite part is the frosting. Especially when the frosting is as sweet and luscious as this coffee buttercream is.

I can’t even begin to describe how delicious these cupcakes are. I made them with my sister (who loves coffee and also works for a large coffee chain) in mind, and she absolutely loved them. Coffee and chocolate is one of those perfect flavor combinations (hello, mocha?!), and these cupcakes are the perfect thing to highlight the complementary flavors. The cupcakes are richly chocolate, and the frosting is sweet, with a slight bitterness from the coffee. Absolutely perfect.

Chocolate Cupcakes with Coffee Buttercream
cake adapted from The Cake Mix Doctor; frosting from Eat at Home

For the cake:

1 package triple chocolate fudge cake mix
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature chocolate chips

For the frosting:

1 stick butter, softened
3 3/4 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons strong brewed coffee, cooled

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 2 cupcake pans with 24 paper liners.

2. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed, until batter is well-blended. Stir in chocolate chips.

3. Fill cupcake liners 2/3 full. Bake the cupcakes about 20 minutes, or until they spring back lightly with pressed with your finger, and a tester inserted into the center comes out clean. Remove the cupcakes from the oven. Let cool in pan 10 minutes, then transfer to wire racks to cool completely.

4. While cupcakes are cooling, make the frosting. With an electric mixer, beat the butter till smooth. Add the powdered sugar, vanilla and 2 tablespoons coffee. Mix again until well blended. Gradually add more coffee, by the teaspoon until the frosting reaches a spreadable consistency.

5. Spread frosting on cooled cupcakes and garnish with mini chocolate chips.

Baked Chicken Chimichangas with Creamy Salsa Verde

2011-11-14T08:00:00.002-05:00

Some recipes I see and I automatically think to myself, “Yep. Making that.” That happens to me a lot when I visit Sarah’s blog. She posts the most fantastic recipes, and these baked chimichangas are no exception. It took me a while to make them (and even longer to post the recipe!), but I’m so glad I did, because they were delicious.

Because the chicken cooks in the Crock pot, these are perfect for a weeknight meal. With 10 minutes of assembly and 20 minutes in the oven, dinner’s ready in half an hour. I thought the creamy sauce was the perfect complement to the crispy chimichangas. This meal has spice, it has texture, it has tons of flavor…It’s just so very good.

Baked Chicken Chimichangas with Creamy Salsa Verde
adapted from A Taste of Home Cooking

For the chimichangas:

2 boneless skinless chicken breasts
1 can diced tomatoes with green chilies
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cornstarch
4 burrito (large) size tortillas
1 cup shredded Mexican blend cheese
Sour cream, tomatoes, shredded lettuce, cilantro to garnish

For the creamy salsa verde:

1 16-ounce jar salsa verde
1 cup sour cream
Juice of 1 lime
1 tablespoon honey

1. Add chicken to Crock pot. Combine diced tomatoes, spices and cornstarch in a small bowl. Pour over chicken and cook on low until chicken is cooked through. Shred meat with two forks.

2. Preheat the oven to 425 degrees. Spary a large cookie sheet with cooking spray. Combine the shredded chicken mixture with the cheese. Lay out the tortillas and top each with 1/4 of the chicken mixture. Roll up the tortillas burrito style, tucking the ends in, and place them seam side down on the cookie sheet. Spray the top of the chimichangas with cooking spray. Bake for 20 minutes.

3. Meanwhile, combine the salsa verde, sour cream, honey and lime juice in a medium saucepan. Simmer over gentle heat until warmed through.

4. Serve the sauce on top of the chimichangas. Garnish with sour cream, tomatoes, shredded lettuce and cilantro, if desired.