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.

Chocolate Chip Banana Bread

I have been on a banana bread kick lately. A friend was talking about how she adds chocolate chips into her banana bread. I had never made it that way before so decided to try it out.

Mix wet ingredients:
3-4 mashed bananas
2 eggs
1/4 cup oil
1 teaspoon vanilla

In another bowl mix dry ingredients:
1 1/3 cups sugar (I used brown sugar for half of the sugar)
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt.

1/2 cup chocolate chips


Preheat Oven to 350. Mix wet ingredients. Add dry ingredients slowly to the wet and mix. Add chocolate chips. Pour into a greased bread pan and bake for 45 minutes to 1 hour. When a knife comes out clean it is done.

Cinnamon Oat Bread Plus Creme Brulee French Toast

Cinnamon Oat Bread

1 1/4 cup warm milk
3 cups bread flour
3/4 cup oats
3 tablespoons brown sugar, packed
3 tablespoons maple syrup
1 tsp vanilla
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 tsp fresh grated nutmeg
2 tablespoons margarine
1 1/2 teaspoon bread machine yeast

Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: basic/white bread cycle; light color setting. But I did it on the dough as I wanted to make creme brulee French toast. This bread though is good all on its own especially as toast.

I haven't ever taken a picture of it. I really need to but we always dive in before I think of it. It is just so tasty. This is a low-fat recipe but I am sure if you don't like the fat-free/low-fat ingredients could be substituted for regular.

Creme Brulee French Toast

Ingredients:
* 3 tablespoons low- or no-trans fat margarine or butter
* 5 tablespoons reduced-calorie or no-sugar added pancake syrup
* 1/3 cup packed brown sugar
* 2 tablespoons plus 2 teaspoons Grand Marnier (or other orange liqueur), divided (or any other liquor that you would like the flavor of)
* At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread)
* 3 large eggs
* 1/2 cup egg substitute (or 2 eggs)
* 1 1/2 cups fat-free half-and-half
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* Garnish/Toppings: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip or maple syrup.

Preparation:
1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan...I cut the pieces to make it fit all through the pan).
3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature.
5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.

Honey Lemon Chicken

I don't really follow a recipe when I make Honey Lemon Chicken I just kind of throw it together...

I take a package of chicken parts (I usually do thighs or breasts) and seasoned the front and back of them with grillmate (I like grillmates because it has all the seasonings in it that I wanted - thyme, garlic, onion, paprika, pepper). I took 2 lemons and sliced them up - usually I put a slice or half of slice under the skin but I was in a hurry when I made it and so just cut them up and tossed them in. They weren't as lemony as they usually are but still tasted really good. I squeezed some of them over the chicken before tossing into the crock pot. Then drizzled about a 1/2 cup of honey over the chicken. Poured some chicken stock into the crockpot too. It was maybe 1/2 cup. And then let it cook...I think it was 7 hours I let it cook and the chicken was falling off the bone. I basted it with the stock a few times through out the day but I have done it without touching it and it turned out fine.

I don't brown the chicken. I am so into quick and least amount of dishes used is better. So I don't brown it. I just do the above and it usually turns out golden and full of flavor.

Cheddar Cheese Bread

This bread just has such wonderful flavor!

Makes One (1-1/2 pound) Loaf

1/2 cup + 2 tablespoons water
1/4 cup milk
2 tablespoons butter or margarine
1 egg, large
1 teaspoon salt
2 3/4 cups bread flour
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons sugar
1 teaspoon bread machine yeast


Add ingredients to bread machine pan in the order suggested by manufacturer, adding cheese with flour.

Recommended cycle: basic/white bread cycle; light color setting.

Cooking

More questions: What meal is a quick fix meal for you? The menu for a special occasion? What your favorite comfort food to cook? What favorite dessert to make?

Quick fix meal: Grilled chicken that I let sit in some balsamic vinegar for about 10 minutes. Sprinkle with some grillmate before I throw on the grill*. Baked potato (I microwave them for 4 to 6 minutes depending on size of them and sometimes stick in the oven with a little rock salt and olive oil on the skin for about 10 to 15 minutes while finishing up other things), steamed green beans. It is a quick fix because we get those bags of frozen individual skinless chicken breasts so I take 2 of those out thawing in the microwave for a few minutes if I haven't taken them out in the morning. And then I marinate them for 10 minutes before throwing on the grill for 5 to 7 minutes. It makes a meal done in 30 minutes or less! No I am not Rachael Ray.

Special occasion: Well Michael's birthday would be Beef Stroganoff, with a steamed veggie, and garlic toast. That is one of his favorites. Usually special occasion food just is whatever sounds really good at the time. Like we have had a herb crusted roast, roasted veggies with balsamic vinegar, salad, homemade rolls for one anniversary. We had ham with a brown sugar orange juice glaze, creamed potatoes, green beans with roasted red peppers and garlic Parmesan homemade rolls for Christmas. So it really just is decided based on what we are craving or what is the tradition for the occasion.

Favorite comfort food: Take out Chinese! But I guess that is not something I make...well I do make Chinese dishes but usually that is not something I make for comfort food. Comfort food for me....right now has been a casserole I made called Meatball Sandwich Casserole. Nachos are another thing that is comfort food for me. Those are also quick fix meal because just browning ground turkey with taco seasoning and then the fixing is something we always have in fridge and pantry.

Dessert: I love to bake so I am not sure there is a favorite. I really like to make my Mom's homemade chocolate chocolate chip cake. It is very yummy! Some other: sour cream cookies, cinnamon chocolate brownies, chocolate chip cookies, chocolate buttermilk pie, and cream puffs.


*I use an indoor grill - like the George Forman but the one I have is a Hamilton beach with removable grill plates and also other plates for a griddle that I use to make grilled cheese sandwiches or panini's. It is another kitchen appliance that I really like and use a lot!

In the Kitchen

I was recently asked by a friend: What kitchen gadgets and appliances do you like the most? Do you have a wishlist of kitchen things you want add?

Things I have and love:
Kitchen Aid Mixer - Michael bought it for me....it was a really good deal on Amazon and I use it all the time. Christmas time especially it gets a work out because I make lots of Christmas goodies as gifts. But it does get used quite a bit throughout the the year.

Bread Machine - I was always scared of making bread. Then I got a bread machine from my Mom & Dad for Christmas one year. I just find recipes online and throw them in on the dough cycle mostly, then shape them when they are done mixing/raising, and bake. I use it make dough for just white, whole wheat, rye, light oat bread and then rolls, breadsticks, french bread, sweet breads, pizza/calzone dough and such. It is great too because I can walk away after I get everything in and do lots of other things while it mixes, kneads and goes through first rising. It saves so much time!

Silicon Pastry Brushes - I know this will sound like a strange one but I use them for brushing egg whites on bread to give them that nice shiny/crunchy outside, use them for bbq sauce on chicken, sauce on a meatloaf, frosting cookies or cinnamon rolls. Everything I use with them they just brush on so easily and mess free. The brushes go into the dishwasher. It is not like the straw old brushes that break off if you don't keep them conditioned. Anyway I got the set I have the dollar store once and now look for them every time I am there to give for gifts because they regularly go for 8 to 17 dollars for a 2 pack - in kitchen gadget sections of departments stores and I got a 2 pack from Dollar Tree for well a dollar.

Glass Pitcher - Not really a kitchen tool but something I use it all the time and really like a lot. I have it on the table for dinner with water in it. I always have water glasses along with wine glasses we always seem to go through lots of water. And even more so when entertaining. So I don't have to get up and down from the table having that pitcher of water on the table always is a nice thing.

Cloth napkins - Not really a kitchen. I have several sets that go with our dinnerware and they are so great just to throw into the washer and dryer. Nice that saving on paper. They just look nicer too even when setting down to a just some leftovers still feels like a nice meal.

Flexible Cutting Mats - I just get mine at wal-mart but I love those things....they come with usually 3 colors (mine are green, blue, clear) I don't like to cut raw or ready-to-eat foods all on one cutting board even though it is thoroughly washed between. So with these mats I can use the blue strictly for raw foods and the green for ready to eat foods like veggies.

I would like to have:
Pizza stone - just every time I have seen those used on cooking shows I think it makes the crust look so much better.

Knives - I want a good set of knives. Right now there is just such of odd knives in the drawer. But never seem to have the one for the job I am doing at the moment.

Kitchen aid mixer attachments - the pasta attachment I think would be great. Because we like pasta and just heard lots of good things about it.

Glass storage containers - we do leftovers. Michael likes them and I have plastic sets and they get so icky, so have to throw them out and thinking of all that plastic in the landfill doesn't make me feel good. So I would really like to switch to a glass set with lids.

Triple Chocolate-Chip Cookies

I made these cookies to send out to a friend. I think they came out a little crisper then I desired but they were still great for a chocolate fix! I think I would cut the sugar down next time to maybe help them not crisp up as much. Here in the altitude sugar sometimes creates a crispy texture.

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup white chocolate chips

Heat oven to 350° F.

Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Yield: Makes 3 dozen cookies

Valentine Treats

These are other treats that I did as packages for Valentines to send out to faraway friends!

I made heart cut out cookies - used the Caradmom Butter Cookie recipe I use at Christmas time.





Valentine Bark - again using the recipe I use at Christmas time but with Valentine M&M's.

Shortbread Cookies

Okay these are really good and when you see how much butter is in them you will understand why they are so good. I mean straight to hips and thighs! I am going to make another batch this week as my sister's are coming into town and they were both Girl Scouts too - so I bet they will remind them of the Girl Scout Shortbread cookie.

I found this recipe on www.allrecipes.com

















The Recipe:

2 cups butter

1 cup packed brown sugar

4 1/2 cups all-purpose flour

Preheat oven to 325 degrees F (165 degrees C).

Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.

Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll into a ball and then flatten with a glass dipped in sugar. Prick with fork and place on ungreased baking sheets. (I always put things on greased pans here in the altitude and did with these also.)

Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Valentine Baking

This weekend I was busy making Valentine treats for some friends. I made shortbread cookies that bring me back to selling Girlscout cookies, triple chocolate brownies, the bark I made for Christmas but with Valentine M&M's and then Cardamom Butter cookies with dark chocolate and espresso glaze.

I decided when taking pictures this time I would do them up in a Valentine theme...so red tissue, old time paper table decoration, curly ribbon in gold and red. Unfortunately I didn't have a little red plate so the blue it had to be...

Triple Chocolate Brownies....
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup unsweetened cocoa powder
1/2 cup packed brown sugar
1/2 cup white sugar
1/3 flaked coconut (I used sweetened flaked coconut)
1/4 cup white chocolate chips
1/4 cup semi-sweet chips

Preheat oven to 350 degrees. Grease a 9x9 inch pan. In a medium bowl mix all dry ingredients* together. In a large bowl mix oil, vanilla and then add the dry ingredients except the eggs. Beat two eggs then gradually stir them in with your mixture. Spread the batter evenly into the prepared pan. Bake 20-25 minutes or until the brownies begin to pull away from the edges of the pan. Cool before cutting.

*I sprinkled the chips on the top because here in the altitude chips sink. Sometimes I don't mind that and just make them as is but this time I wanted them pretty since they are gifts.

Panini

I have a Hamilton Beach indoor grill (similar to the George Foreman) and I love it. I use it all the time. I have the one with the plates that remove and are dishwasher safe. And it has plates that are normal grill lined pattern like the George Foreman but also has flat griddle like plates.

Grilled sandwiches are great really on either type of grill insert. This one I used the flat griddle like plates.

It is turkey, Dijon, roasted red pepper and provolone cheese on just a left over kaiser roll.

Light Oat Bread

The Recipe: For 1.5 lb loaf

1 1/4 cups water
2 tablespoons margarine
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast (only need 1 tsp here in the altitude)

Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.

Ham and Bean Soup

It has been snowing here all weekend so we wanted something warm and so I took the left over ham from Christmas out of the freezer last night and soaked beans so that I could make this....













The Recipe:
1 lb. 15 bean soup package
Large hambone (I didn't have one so I just used their packet they insert with the bag of beans that gives it that flavor)
2 1/2 to 3 cups diced ham
1 med. onion, chopped
2 tsp. garlic powder
1 tsp. dry mustard
1 bay leaf
Pepper to taste
1 (16 oz.) can of diced tomatoes
3 cups chicken stock
2 cups water

Soak beans overnight, wash, drain. Add all above ingredients into a crockpot. Start on high for 1 hour and then 3 hours on low until beans are well done.


Notes: Sometimes I add carrots but I didn't have any (grocery shopping tomorrow) but I am sure there could be a lot of things you could do with this soup.

Comfort Food

We haven't had meatloaf in a long time and Michael requested and with it getting so cold this weekend it sounded like good comfort food. As a kid I never liked meatloaf....although I am sure my Mom made a good one I just had it in my mind that it probably had things I didn't like in it. And as a kid I was even more picky then I am now.

Meatloaf:
1 pound ground beef or turkey (I use turkey)
1 pound ground pork
1 cup bread crumbs
1/2 cup of finely chopped onion
1 tbsp minced garlic
1/2 cup finely chopped mixed peppers (red, yellow and green)
1/2 cup chopped tomatoes
1/4 cup ketchup
1 1/2 tsp freshly ground pepper
1 tbsp Worcestershire sauce
1 large egg - beaten slightly

Topping:
1/4 cup red wine vinegar
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp prepared mustard
1/4 dash ground allspice
1 tsp hickory flavoring

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan or an 8x8.



• Take coarsely chopped onion, garlic, peppers, and tomatoes and put into food processor to get finely chopped and well blended. Mix the remaining meatloaf ingredients with the tomato mixture. Form into a loaf and put into a loaf or 8x8 pan.



• Mix all the topping ingredients and with a fork cover the meatloaf.



• Bake meat loaf in oven for 1 hour.

Food Blog Nominations

It is the time of year for the Food Blog Awards. Just linking them so you can go vote!

Pretty Christmas Table....

Michael took a couple pictures of our table on Christmas Eve