Pizza Stone

One of my very good friends had an extra pizza stone and read I was wanting one so she gave me her extra. Yes she is a wonderful friend!

This week I got around to making pizza on the stone and it was fantastic! It makes me think about making pizza every week but I am sure we would get sick of it....or would we? I top our pizza Chicago style even though the dough is a thinner crust instead of a thick crust like most Chicago style pizza's. I made 2 pizzas one veggie and the other with meat. It was nice to eat left over pizza for lunch.





Whole Wheat Herb Pizza Dough
1 1/2 cups water
2 tablespoons olive oil
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon garlic powder
2 1/2 teaspoons yeast

Place all ingredients in the bread machine in order used by machine. Run on dough cycle.

Removing the dough from the machine form the dough into a ball and place into a bowl sprayed with cooking spray. Cover loosely with plastic wrap coated lightly with cooking spray or a dish towel and place in the refrigerator for 2 hours to overnight rise.

Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 400° F for at least 30 minutes before baking. Tip the dough out onto a lightly floured surface, and divide into 2 balls of dough for 2 smaller/thinner crust or leave whole to make one large/thick crust. Roll a ball of dough with a rolling pin. Since this is whole wheat it sometimes wants to snap back instead of rolling out. Let it rest for a bit and then try it again. Drape it over both of your fists, and gently pull the edges outward while rotating the crust. When the circle has reached the desired size place on pan or pizza stone and add desired toppings.

From crust up I layer: cheese usually a combination of mozzarella, ramono and parmesan cheese, then meats and veggies, crushed tomatoes, herbs and a light sprinkle of cheese again.

Here is a good link about Pizza Stone's since I had never used one I thought I better read up on them.

Red Velvet Cupcakes for Valentine's

I made Red Velvet cupcakes for Valentine's Day. I hadn't made red velvet in a long time and it sounded really good especially for Valentine's Day. So I made them and topped them with cream cheese frosting and a red hot.


Red Velvet Cupcakes


3 1/2 cups cake flour
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Preheat oven to 350°F.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and mix well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

This recipe makes 2 dozen cupcakes. Use 2 muffin pans with 12 (1/2-cup) muffin cups each and line each cup with a paper liner. Bake about 20 minutes until a cake tester comes out clean. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

Cream Cheese Frosting Recipe

Maple Fudge

I am annoyed with myself as I forgot to take pictures of the maple fudge I made Michael for our Anniversary February 1st. But I do want to get the recipe down as the first batch I made at Christmas - although very tasty was a little crumbly. So this time it was PERFECT!

1 can sweetened condensed milk
1 cup brown sugar
1 1/4 cups butterscotch chips
2 sticks of butter
3 teaspoons maple extract

Place all ingredients except the maple extract into a 2-quart microwave safe mixing bowl and microwave on high for 10 minutes, stopping and stirring every 2 minutes. THE MIXTURE IS VERY HOT - so be CAREFUL! Let cool slightly and then beat with a mixer for 2 minutes. Add the extract and beat for another 3 to 4 minutes. It almost looks caramel in texture but it does come out fudge consistency.

Spread mixture into a parchment paper-lined 8 x 8 inch square pan or you can also just butter the pan really well. I have done fudge both ways and it works fine. Chill to set and then cut into squares. I think it was close to 60 to 64 squares.

Apple Oatmeal Pancakes

When I was a little girl, I was the odd one in the family as I was picky. One thing I didn't like is pancakes. Now I know that sounds absurd that a child wouldn't like pancakes but it is true. I didn't like the texture. I am not sure why as they are soft, fluffy and sweet. I really didn't eat them as I grew up either. French Toast is my pick over the pancakes. When met Michael, he made me pancakes one Sunday morning and I was hooked. Now I like trying different kinds of pancakes but by far this recipe is my favorite. The flavor is amazing. Plus they are healthy.

Beware I am still learning how to make pancakes so they are aren't ROUND - far from it! But they taste delicious!

ps: Michael doesn't like nuts in things so I leave the walnuts out for him.

Apple-Cinnamon Oat Pancakes

1 cup whole wheat flour
1 cup quick cooking or old fashioned oats
2 tablespoon splenda/sugar substitute
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
2 egg (could use egg substitute also to make it even more healthy)
1 1/2 cup milk - low fat or fat free
1 cup sugar free applesauce
1/4 cups canola oil
Optional: 1/2 cup chopped walnuts

Stir together flour, oats, sugar, baking powder, cinnamon and salt in a mixing bowl.

Beat egg in separate bowl; stir in milk, applesauce, and oil.

Add liquid mixture to dry ingredients, stirring just until blended. Fold in walnuts.

Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour a scant of batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Chocolate Caramels

Not the best picture but they are very good! They turned out perfect this year too. Sometimes they are a little soft. These were chewy and firm like a caramel. Michael usually makes these because they require lots of stirring and my arm goes out before they come to tempature. We wrap them together too and it is nice Christmas tradition for us. Sitting at the table talking, Christmas music playing in the background, the tree sparkling with lights while we wrap the caramels. I like making them not only because they are tasty but I only need to make one batch and it will cover all the goodie trays I make every year because they make such a big batch.



2 cups sugar
2 cups whipping (heavy) cream
3/4 Light Corn Syrup
1/2 cups margarine or butter
2 ounces unsweetened chocolate - chopped

Butter square pan - 8x8 or 9x9. Heat sugar, cream, corn syrup, butter and chocolate to boiling in a 3 quart saucepan over medium heat. Stirring constantly. Cook to 245 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. Spread in buttered pan. Cool. Cut in squares. Wrap individually in plastic wrap or wax paper.

Jam Filled Sliced Cookies

My Mom used to make thumbprints which are a base dough with a dent in them filled with jam and then sprinkled with nuts. Her recipe though I think uses brown sugar as they have a golden color to them. As I have said in this blog before I was always the picky one growing up and I just didn't like them. But as an adult who like jams I couldn't resisit the simplicity of this recipe.

This recipe is from Kraft Food & Family but I made them without the nuts as Michael doesn't like nuts. It was a very easy recipe and very tasty. I had several good comments about them. I have to say the base dough of this had a great texture and taste. It would be a good base dough to experiment with to make other kinds of cookies.




1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. Baking Powder
1/3 cup Walnut Pieces, finely chopped
3/4 cup strawberry preserves
1 tsp. powdered sugar

Preheat oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.

Divide dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. (Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. -- didn't do that one because didn't coat with nuts) Fill depressions with preserves, using about 3 Tbsp. preserves in each log.

Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.

Mint Thins

I love mint flavoring but I think Michael likes it even more. So I always keep my eye out for mint recipes so that I can make him a minty treat. I have tried two different kinds of brownies but neither really was great. I saw this recipe in Kraft's Food & Family magazine (which is a free magazine by the way.) And frankly I kind of turned my nose up at them as Ritz Cracker being the base didn't sound like a good idea to me. But I have to say these were an unexpected surprise! The salt from the Ritz mixed with the mint chocolate just made it a perfect pairing.

I had quite a few people ask about them and they also just looked pretty on the trays I made up.


1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1/4 tsp. peppermint extract (I used 1/2 tsp. because we like peppermint and it didn't smell like it would taste very minty)
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed

Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.

Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.

Refrigerate 30 min. or until chocolate is firm.

Crockpot Chicken & Dumplings

Chicken and Dumplings is the ultimate comfort food for winter. I have found lots of recipes for chicken and dumplings that uses cream of chicken soup and although I use canned creamed soups at times I have been really wanting a recipe that used cream or half-n-half. So then found one with half and half but still didn't look like it was exactly what I was wanting so I combined a few recipes to make this one. Michael and I enjoyed it thoroughly as it warmed us during the cold winter evening.


Chicken Mixture
1 1/2 cups frozen peas & carrots
1 cup frozen green beans (optional - I had them on hand so threw them in last moment)
1/2 cup chopped onion
14 oz. can chicken broth
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1/8 tsp. garlic powder
2 tbsp. margarine or butter
2 tbsp. half & half (I use fat free half & half)
1 1/2 lbs. boneless, skinless chicken breast or thighs, cut into 2" pieces

Dumplings
2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3 tbsp. margarine or butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives (I didn't have any one hand tonight so left out - and it is optional they taste good with or without)

In crockpot add onion and butter. In medium bowl, combine chicken broth, half & half, flour and spices and blend well until smooth. Pour over onion and butter. Add chicken. After cooking for six hours add frozen carrots, peas and green beans. Cook for 1 more hour until chicken is thoroughly cooked and no longer pink in center.

30 minutes before serving mix flour, baking powder, and salt in a medium bowl. Add (optional) herbs. Microwave butter and milk for 1 minte 30 seconds to 2 minutes until just warm in a large bowl. Slowly add dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. Take spoonfuls of dough and drop into on the surface of the chicken mixture. Cover, cook on High for 20 to 25 minutes until dumplings are cooked through. They will be fluffy and a toothpick inserted should come out clean.

Pumpkin Cheesecake

I turned 40 on the 18th of October. I tried to kind of ignore it so one thing I didn't want was a birthday cake. I actually am a person who doesn't like cake on my birthday but likes to have pie or cheesecake. So this year I didn't have cake, pie or cheesecake and was perfectly happy...until I came home. But I couldn't admit that I was going to make a cheesecake for my birthday so instead I made it for Halloween. And in the tradition of Halloween, I made a Pumpkin Cheesecake. It turned out simply wonderful.















Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
(**I ground more ginger snaps then needed so I made a little extra and crumbled on top of the cheesecake the last 5 minutes of cooking - it made it almost toffee like crunch on top)

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 3/4 cups canned solid pack pumpkin (1 can pumpkin)
2 tablespoons flour
4 tablespoons half and half
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs


For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Add flour, pumpkin, 4 tablespoons half and half, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

(I had never made pumpkin cheesecake. I combined a few recipes which is my usual taking things from each that I like and making my own. Something I didn't do with this cheesecake was putting a tray of water under it -- not a water bath but just a tray of water on the shelf below to create moisture in the oven. I didn't do that because frankly I forgot. I was just so excited to be making a pumpkin cheesecake that I didn't remember to do the tray and my weird timing thing I usually do which is turning the oven from 350 to 250 and well it turned out really good.)

Taco Dip

A friend introduced me to this dip many years ago. It easy and always gets eaten up. We used have get togethers with my girlfriends back when I lived in Ohio. We would talk about a book, watch movies, do spa like things with foot bathes and doing each other nails, play games or just whatever but always involved lots of talking and laughing. We also brought snacks. And this dip made it to all of them.
I now live in Colorado when I made this dip tonight for Michael's meeting I thought of all my girlfriends in Ohio and how much I miss them.

No picture but it is very easy and tasty.


2 - 8 oz. packages of Cream Cheese - softened
2 cups Salsa
2 cups Cheddar Cheese
Optional: 1/2 lb. browned hamburger with taco seasoning.

Spread cream cheese on the bottom of a 9x13 pan. Spread salsa on top of cream cheese and then top with cheddar cheese. Bake in the over until cheese is melted and bubbly.

I have also added the taco seasoned hamburger. Spread cream cheese on the bottom of a 9 x 13 pan. Then add brown taco seasoned hamburger. Salsa and then cheese. It has been a hit both ways. Serve with tortilla chips.

Easy Chocolate Buttermilk Pie

Tonight we are going to friends for dinner and I am bringing dessert. This is a really rich pie and having just a little slice gives me a good chocolate fix!

















Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk (there is now powdered buttermilk on the market and I love having it around so easy to use and not having to worry about buying a quart and then not knowing what to do with the rest)
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust or homemade (this is one thing I am not good at - pie crusts)

Optional for Garnish
Whipped cream
Berries - strawberries or raspberries

Preheat oven to 325 degrees F. Position a rack in the center of the oven.

Place the chocolate chips in a sauce pan or double boiler and melt over low heat, stirring constantly. (I melt them in the microwave - 30 to 40 seconds,stir and go again for 30 to 40 seconds until melted)

In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.

Pour batter into the pie crust; you might have about 1 cup of left-over batter if you don't use a deep dish pie crust.* Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with whipped cream & berries just before serving if desired.

*take the 1 cup left and pour into a custard cup and bake for about 30 minutes -- always nice treat saved for later

Cornbread

When I lived in Kansas, there was this restaurant that we went to at times because they had the best cornbread (I can't remember the name of the restaurant at this moment and it will probably drive me crazy.) A friend and I frequented the place and she decided to ask them for the recipe. They said no but I remember her asking them several more times. Finally she called their main offices and they gave it to her. And this is the recipe they gave her.


1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix

OR

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions in a large bowl. Add all ingredients and mix. I use my kitchen aid mixer and just mix until combined. If using the Jiffy mixes - pour into a greased 8-inch or 9-inch square baking pan. If you use a box of regular cake mix, use a greased 9 x 13-inch pan. Bake 5 minutes at 400 degrees F. And then turn down to 350 degrees F and bake until done. About 20 minutes. Test for doneness.

Eat with butter and honey and prepare to be in heaven with this cornbread. Easy and delicious!

Easy Italian Stew

It is getting cold and fall is here so soups and stews sound delicious. Sometimes I just want something easy not a lot of chopping and prep time and this recipe is just the answer. It has great flavor.

Browned and crumbled 2 Mild Italian Sausages (if you want it more meaty add more sausage but there is so many good things in this I didn't need more then 2 sausages)
1 can (14-15 oz)chicken broth
1 can (15 oz) white beans - drained and rinsed
1 can (14-15 oz)diced tomatoes with juice
1/2 package of stir fry peppers and onions
1/2 package of frozen green beans
basil to taste
1 cup cooked elbow noodles

I threw everything except the elbow noodles into the crock and cooked on low for 6 hours. The last 5 minutes I added the cooked elbow noodles and then served in bowls with some grated Parmesan cheese on top.

This could easily be done on the stovetop too but I love my crockpot.

Stromboli

Michael's family has what they call a Bake-off - it isn't a competition as the name sounds like but really just everyone brings something they made and everyone pigs out! His sister-in-law makes something that looks just like Stromboli but she calls it something different. Michael loves it though and asked me if I could try to make it sometime. I haven't been brave enough to ask for her recipe so just came up with something that seemed similar. I have tried a few times now and it tastes so good. It is a good alternative to pizza. This is good for dinner with a big salad. Or served as an appetizer for a party. I haven't tried it with homemade bread dough yet but hope to at some point. I just wanted to try to get the flavors down before I messed with getting a homemade dough to go with it.

1 loaf frozen bread dough - cut in half
2 to 3 Mild Italian Sausages (sausage removed from casing)
1/2 cup thinly sliced red bell peppers
1/2 cup finely chopped yellow onions
1 tablespoon minced garlic
2 cups mozzarella


In a large skillet, cook the sausage over medium-high heat until browned and cooked through. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, and red bell peppers and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and and cook, stirring, for 1 minute. Remove from the heat and cool.

On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Sprinkle with cheese. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet. Do the same with the other half of the dough. Let the dough rise, 20 to 30 minutes. Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Chocolate Chip Scones

Does everyone have a well seasoned pan they can't part with but probably should? The one that these scones sits on in the 2nd photo -- is mine. It has traveled through all my moves and I just can't get rid of it because I like how things bake on it.

But on to the main thing of this post....the Scones....Oh MY....these are fantastic! I really like to make tasty breads and sweets using whole wheat flour. And at times it just doesn't seem to work out with the whole wheat flour but these really do hit so many levels of wonderfulness! And isn't the dough just so pretty?

* 1 3/4 cup whole wheat flour
* 1 3/4 cup white all purpose flour
* 1/4 cup white sugar
* 1/4 cup light brown sugar
* 1 tsp. baking powder

* 1 tsp. baking soda
* 1/4 tsp. salt
* 2 Tbsp. ground yellow flaxseed meal
* 4 Tbsp. oats
* 6 Tbsp. butter
* 1 large egg
* 1 cup nonfat buttermilk
* 1 tsp vanilla extract
* 3/4 cup dark chocolate chips (such as Ghiradelli 60% cocoa or Nestle 63% dark chips)

(I have used flaxseed instead of oats so 6 tablespoons of flaxseed and tasted just as good and also when I was out of flaxseed I used oats in place of flaxseed and again just as delicious)

Spray a cookie sheet with nonstick cooking spray. In a large mixing bowl, stir together flour, sugars, baking powder, baking soda, salt, flaxseed meal and oats. Cut in butter using two knives or a pastry blender, until mixture resembles coarse crumbs.

In a small bowl, whisk egg, buttermilk and vanilla together. Pour into dry ingredients. Mix until dough is moist. Stir in chocolate chips. Turn dough out onto a lightly floured surface, kneading two or three times. Divide dough in half.

Pat each half into a circle, about 6 inches across. Cut dough into 6 wedges. Transfer to the prepared cookie sheet. Bake at 375 on middle rack of oven for 20-22 minutes.

Makes 12 scones

Sprinkles!

Cupcakes have really be trendy the last few years. I like them becuase they are easy to eat and fun to make. So we were craving chocolate and so I made these cupcakes again because they are SO easy! But this time I topped them with cream cheese frosting and sprinkles!



Cream Cheese Frosting
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted


BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD sugar gradually, beating until well blended after each addition.

I found it on Kraft because that one of the first ones that came up when I did a search for cream cheese frosting.

7 layer bars (really mine were 6)

Growing up this is one thing my Mom made often as my sisters and I really liked them. At the beginning of July my sisters and I threw a "surprise" 40th Wedding Anniversary party for our parents. My parents decided a week before the party they were going to go out of town the weekend of the party, so to keep them in town my sister's had to tell them I was coming to surprise them. The rouse to get them to my Aunt's house for the party was that they were coming to a birthday party for my Aunt (which was coming up a few days after the party) so my Mom made my Aunts favorite bars for the birthday party. Since though my sister told my parents I would be at the party, my Mom decided she needed to make something for me even though she wasn't suppose to know I was going to be in town. But she made these bars. I teased her later how "convenient" it was that she made them.

These bars are really quite easy to make and they are rich and delicious!




Michael doesn't like nuts mixed into things so I leave the nuts out. They are good either way!







1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts (good either way)


Preheat oven to 350°, (325° for glass dish). Grease a 9 x 13 pan. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter and pressed them with a fork to cover the bottom of the pan. Top in layers in this order bottom to top: butterscotch chips, chocolate chips, coconut, chopped pecans/walnuts. Pour condensed milk evenly Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Stuffed Bruchetta Chicken

The recipe is from Kraft Food and Family Magazine that you can get free on their website. I modified it just slightly. So here is what I did....


1 can (14-1/2 oz.) diced tomatoes, undrained (I added some garlic and basil to it to taste)
1/2 cup of chicken stock
3/4 cup Shredded Mozzarella Cheese
1/4 cup parmesan cheese
1 pkg. (6 oz.) Stuffing Mix for Chicken
4 boneless skinless chicken breast halves (recipe called for 8 small chicken breasts and that is way to much chicken for just the 2 of us)
1/2 cup Italian Dressing (original recipe called for Roasted Red Pepper Italian with Parmesan Dressing but of course our stores didn't have that so improvised)
1/2 cup of roasted peppers chopped

PREHEAT oven to 350°F. Combine tomatoes with their liquid, the cheese, chicken stock and dry stuffing mix; stir just until moistened.

PLACE chicken breast between 2 sheets of plastic wrap. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. (I used some metal skewers to keep them in place and took them out half way through cooking.) Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing and roasted peppers. I placed the remaining stuffing around the chicken.

BAKE 40 min. (I forgot this part but will try it next time --- Sprinkle with cheese. Bake an additional 5 min.) or until chicken is cooked through (and cheese is melted).

Link to original Kraft recipe.

Almost a Mock Cordon Bleu

Not the best picture.....

This is just boneless skinless chicken breasts that I dipped in low fat ranch dressing then rolled them in grated parmesan cheese. I then baked for 20 minutes and then then topped with some lean ham and light swiss cheese. and baked for another 10 minutes until chicken breasts were cooked through.

I served with steamed veggies and a salad.

It is much easier then real chicken cordon bleu but it light and tasty!

Spicy Shredded Pork

A while back we picked a pork roast that was HUGE and on sale! Anyway, I cut it half and did half in the oven roasting it with veggies. And the other half I did in the crockpot and shredded it. I ended up then freezing quite a bit of it. Yesterday I took some of the shredded pork out of the freezer and made it into a yummy spicy dinner. I put the shredded pork into the crock with a can of diced tomatoes with the juice, a cup of chicken stock, a can of rinsed black beans, a can of diced green chili peppers, 1 chipolte pepper chopped, some garlic and onions and then cumin and oregano. I simmered in the crock for about 2 to 3 hours (since pork was already cooked) and then served it on tortillas with cheese, shredded lettuce and sour cream.