Broccoli Cheese Soup

Is there anything better or more comforting after a long day on a cold night?! You could probably throw everything in a crock pot on low all day, too.

Broccoli Cheese Soup

32 oz. chicken broth

2 T. olive oil

2 T. butter

2 stalks celery, chopped

1 bag frozen broccoli

2-3 carrots, chopped

1 onion, minced

2 potatoes, peeled and chopped

2 cans cream of chicken soup

1 can cream of celery soup

1 lb. Velveeta, cubed

Add olive oil and butter to a large soup pot. Add celery, carrots, and onion and saute until the veggies start to soften. Add potatoes and broccoli and saute a couple more minutes. Pour in chicken broth and bring to a boil. Reduce to simmer for about 1 hour until all the veggies are very tender and soft. Add the cream of chicken and celery soup and velveeta cheese and simmer until everything is melted together. Use a hand held immersion blender, or in small batches in your blender until as smooth or chunky as you want it. Season with salt & pepper, if needed.

Optional: if you want a thinner consistancy, add milk at the end.

Happy Halloween!

Oreo Pumpkin Cheesecakes

24 whole Halloween Oreos

16 oz. cream cheese, softened

1 c. sugar

1 t. vanilla

1 c. pumpkin

2 eggs

1/2 t. cinnamon

1/4 t. nutmeg

4 T. flour

1 pinch salt

1 c. chocolate chips

Preheat oven to 325. Line 24 muffin tins with paper liners. Place 1 oreo at the bottom of each muffin liner.

In large bowl, mix cream cheese and sugar together until smooth. Add vanilla, pumpkin, and eggs and mix well. Add cinnamon, nutmeg, flour, and salt and mix until smooth. Add a heaping spoonful of cheesecake batter over Oreos. Bake 20-25 minutes. Cool.

Once cheesecakes are cool, remove from muffin tin and remove paper wrapper. Microwave chocolate chips in 30 second increments, stirring until melted. Take a sandwich bag and spoon melted chocolate inside. Cut the very corner of the bag (a very small piece!), and pipe melted chocolate in circles on top of cheesecakes. Drag the end of a toothpick through the chocolate to create a spider's web look, starting at the center and dragging outward. Refrigerate until ready to serve.

Apple Dumplings

A great weekend recipe...and well worth the effort!

Apple Dumplings

Sauce:

1 c. sugar

1 T. cornstarch

1 1/2 c. water

1/4 t. cinnamon

1/8 t. nutmeg

1/4 c. butter

Dumplings:

2 c. flour

2 t. baking powder

1 t. salt

2/3 c. shortening

1/2 c. milk

6 Macintosh apples, peeled and cored

Additional sugar, cinnamon, and butter

Preheat oven to 375. Lightly butter a 9x13 pan.

Make sauce: Place sugar, cornstarch, water, cinnamon, nutmeg, and butter in a small pan. Bring to a boil for 2 minutes. Remove from heat and set aside.

For Dumplings: Place flour, baking powder, and salt in medium bowl. Mix with fork. Cut-in shortening with pastry cutter or fork until well incorportated and crumbly. Add milk to bowl all at once and use fork just to moisten mixture (don't over mix).

Place dough on lightly floured surface and form into a ball. Roll out until large enough to cut 6 six-inch squares (to wrap your apples in). Note: You could probably stretch your dough if you have 7 or 8 apples.

Place one whole apple in the middle of a square, fill the core with a spoonful of sugar, a sprinkle of cinnamon, and a dollop of butter. Fold the corners of the pastry to the top center of each apple, and pinch together seams and cracks so apple is completely covered with crust. Place dumplings in pan and pour the sauce over all the dumplings. Sprinkle the tops with a little sugar and bake for 35-40 minutes. Serve WARM with vanilla ice cream!

French Onion Soup

You can definitely float the bread on top of your soup and cover the whole thing with cheese and place it under your broiler until golden and bubbly (like the restaurants do). This is my version...

French Onion Soup

1 stick butter

3 large onions, sliced thin

2 cloves garlic, minced

1 bay leaf

3 sprigs fresh thyme

1 c. red wine

3 T. flour

2 quarts beef broth

1 baguette, sliced

1/2 lb. Gruyere cheese, grated

salt & pepper

Melt butter in a large soup pot over medium-high heat. Add onions and a sprinkle of salt & pepper. Cook until onions are very soft and caramelized, about 45 min or more. Add garlic, bay leaf, and thyme during that time and stir occasionally.

Add wine and scrape the bottom of the pan to de-glaze; bring to a boil. Reduce heat and simmer until most of the wine has evaporated. Dust onions with flour and stir about 1 minute (it will be very thick and pasty). Add beef broth and turn heat up to bring soup back to a simmer. Heat through and taste - add more salt & pepper if necessary.

Preheat broiler. Arrange baguette slices on baking sheet and brush with butter. Sprinkle cheese on bread and broil until bubbly and golden. Ladle soup into bowls and float the cheesy bread on top.

Variation: As in the picture, I've also made grilled cheese with gruyere and mozzarella cheese to dip in the soup!

Streusel-Topped Pumpkin Bread

Makes 2 loaves...very dense moist bread. Absolutely delicious with coffee in the morning, not to mention how wonderful your house will smell!

Streusel-Topped Pumpkin Bread

3/4 c. butter, softened

3/4 c. sugar

3/4 c. dark brown sugar

1 t. vanilla

4 eggs

2 1/2 c. pumpkin puree

3 c. flour

3 t. baking powder

3/4 t. baking soda

1 t. salt

1 1/2 t. cinnamon

1/4 t. ginger

1/4 t. allspice

1/4 t. nutmeg

1/8 t. cardamom

1/2 c. buttermilk

Topping:

1/4 c. butter, softened

1/2 c. brown sugar

1/4 c. oatmeal

1/4 c. flour

1 t. cinnamon

3 T. ground flax seed

1/4 c. chopped pecans (optional)

Preheat oven to 350. Grease and flour the bottom of two 8" loaf pans. To make topping, mix together all the topping ingredients with a fork or pastry cutter until combined and crumbly. A note about the flax seed: I realize this isn't a staple in every house and you could probably omit it. But if you buy a bag - I always have it in my refrigerator cause I love to add it to my oatmeal...it's rich in Omega 3s!

In large mixing bowl, cream together butter, sugar and brown sugar. Add vanilla and eggs and mix well. Stir in pumpkin puree.

In separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cardamom with fork. Add half the flour mix to the pumpkin mixture, blending well. Add in the buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly in the two loaf pans. Cover each with half of the streusel topping. Bake at 350 for 70-80 minutes until toothpick inserted comes out clean.

Apple Slices

Depending on how much time you have - you can make your own crust, or use the Pillsbury pie crust that comes in a 2-pack. I was in a hurry and happen to have the Pillbury in my fridge, I just rolled it out a little thinner with a little flour and made it the size of my pan. Even though I prefer homeade crust (click here for a good recipe), it worked great. This is a MUST for Fall apple season!

Apple Slices

2 pack Pillsbury crust, unrolled and rolled out with a little flour

12 (more or less) apples - I mix macintosh and jonathon

1 1/2 c. sugar

1/2 t. salt

2 T. flour

1 t. cinnamon

4 T. butter, soft

1 1/2 c. powdered sugar

Milk or apple juice/cider

Peel, core and slice the apples and mix with 1 cup of sugar and 1/2 t. salt. Stir occasionally and let sit for about 1/2 hour until juicy.

In the meantime, roll out pie crust with a little flour (try not to handle a lot), and place in a rimmed baking sheet.

Sprinkle flour and cinnamon over apples and stir to combine. Pour into pie crust - you want the pan to be FULL. Dot the top with 2 T. butter cut in little pieces. Top apples with other pie crust and seal the edges with a fork. Pierce top of crust with fork a few times. Bake at 350 for 1 hour. Cool.

Whisk together 2 T. butter, powdered sugar, and milk or apple juice/cider (a tablespoon at a time) until you have a drizzling consistancy. Drizzle over cooled slices. I like to keep these in the refrigerator.

Pepper Steak

This recipe is super easy comfort food. I've switched it up with chicken and used chicken stock - equally delicious!

Pepper Steak

2 lb. sirloin steak, trimmed of fat and sliced THIN

1 small onion, sliced thin

3 peppers, any color - sliced thin

2 T. soy sauce

1 t. garlic powder

3 c. beef stock/broth (I use low sodium)

3 T. cornstarch

salt & pepper

Drizzle some olive oil in a large skillet and heat over medium high. Add steak, sprinkle with salt & pepper and saute until brown. Remove steak & juices from pan and set aside.

Add a little more olive oil and add onions and peppers. Sprinkle with salt & pepper and saute until tender/crisp. Add beef back in and stir together with 2 cups of the beef stock. In small bowl, stir remaining 1 cup of beef stock with soy sauce, garlic powder, and cornstarch. Add to pan and heat through until thick and bubbly. Serve over rice.

Baked Cinnamon French Toast

Another PW recipe - I promise your kids will love it!

Baked Cinnamon French Toast

1 loaf crusty sourdough or french bread

8 eggs

2 c. milk (whole or 2%)

1/2 c. heavy (whipping) cream

3/4 c. sugar

2 T. vanilla

Topping:

1/2 c. flour

1/2 c. packed brown sugar

1 t. cinnamon

1/4 t. salt

1 stick cold butter, cut into pieces

Grease 9x13 pan with butter. Tear bread into chunks and evenly distribute in pan.

Mix eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight.

In seperarate bowl, mix flour, brown sugar, cinnamon, and salt. Add a dash of nutmeg if desired. Add butter pieces and cut into dry ingredients until crumbly. Store in ziplock bag in fridge until ready to use.

Preheat oven to 350. Uncover casserole and sprinkle topping all over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour for a more firm texture. Serve warm with butter and maple syrup. Serve fresh fruit alongside to feel better about yourself.

Toffee Almond Sandies

This is a magical cookie that tastes like an almond cookie mixed with a butter cookie mixed with chunks of toffee bits. Thanks Auntie Sheryl for this awesome recipe...it's one of my favorites!

Toffee Almond Sandies

1 c. butter, softened

1 c. sugar

1 c. powdered sugar

1 c. oil

2 eggs

1 t. almond extract

3 1/2 c. flour

1 c. whole wheat flour (can substitute)

1 t. baking soda

1 t. cream of tartar

1 t. salt

2 c. chopped almonds

6 oz. toffee bits, or 5 chopped Heath bars

Additional sugar for rolling

Cream butter and sugars. Add oil, eggs, and extract. Combine flours, baking soda, cream of tartar, and salt. Gradually add to creamed mixture. Stir in almonds and toffee bits. Roll into balls and roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 for 12-14 minutes. This makes a lot (like 5 dozen), but keep well and freeze well!

Grilled Pineapple Shrimp

It's been so hot that the thought of turning on my oven makes me want to cry! So I've been on the lookout for more grill ideas. This one is super easy, fast, and delish! The shrimp get almost caramelized on the grill and are so sweet. I served this with potatoes and onions (on the grill also) and a salad. This serves about 2 people so double or triple it, if necessary!

Grilled Pineapple Shrimp

1 lb. jumbo shrimp, cleaned, peeled, and deveined (just buy them that way and rinse them!)

1/2 c. teriyaki sauce

1 green onion, chopped

1 clove garlic, minced

1 small can pineapple chunks, reserve juice

salt & pepper

Combine teriyaki, green onion, garlic, and pineapple juice in a bowl. Peel (I leave the tails on) and rinse shrimp and sprinkle with salt & pepper. Pour shrimp in marinade and refrigerate for a couple hours (or 20 minutes like me). Skewer shrimp with one pineapple chunk in between and place on a hot grill for about 2-3 minutes per side.

Banana Split Ice Cream Dessert

This is a total fake-out dessert! It's super easy, but looks like you spent a lot of time. Enjoy this one while the weather is still hot.

Banana Split Ice Cream Dessert

20 Oreos, crushed

4 T. butter, melted

2-3 bananas

1 pint strawberry ice cream

1 pint vanilla ice cream

1 16oz. jar hot fudge sauce

1 pkg. strawberries, OR a 16oz. container frozen sliced sweetened strawberries (thawed & drained)
2 T. sugar

1 8oz. Cool Whip

1 small can crushed pineapple, drained

Place Oreos in a ziplock bag and crush with a rolling pin. Pour the melted butter in, mix it up, and press into a springform pan. Slice the bananas in a single layer on top of cookies. Scoop strawberry ice cream on top of bananas and spread out as evenly as possible. Freeze for 1 hour.

Warm the hot fudge slightly - just enough to spread it over the strawberry layer. Place back in the freezer about 30 min. Scoop vanilla ice cream on top of hot fudge layer and spread out as evenly as possible. Cover with plastic wrap and freeze 4-6 hours until firm.

In the meantime, slice strawberries up and add 2 T. sugar. Let set until they start to get juicy. Mash them up a little and set aside or refrigerate until you are ready to serve.

Spread the crushed strawberries (drain if too juicy) on top and sprinkle with the crushed pineapple. Spread the cool whip over everything!

Spaghetti with Chicken, Artichokes, Spinach, and Tomatoes

This is another PW recipe, but I changed it up...the picture doesn't do this recipe justice. I added spinach and grilled chicken (Italian sausage would be good too). It was super fast, easy and delicious! This will serve at least 4 people, so cut it in half if you need to.

2 T. olive oil

2 T. butter

2 cloves garlic, minced

1/2 onion, finely diced

1 can quartered artichoke hearts, drained

1 large can diced tomatoes with juice

1/2 c. heavy cream

1/2 c. chicken broth

1/2 pkg. baby spinach leaves

1/2 t. nutmeg

4 chicken breasts

Italian or Balsamic vinigarette dressing

1 lb. thin spaghetti

1 c. parmesan, freshly grated

Marinade chicken breasts in enough dressing to coat in a ziplock bag and grill until done. Cover and set aside.

Cook spaghetti in boiling salted water, drain and set aside.

Melt butter and olive oil in a large skillet over medium heat. Add onions and garlic and saute 2-3 minutes. Add artichoke hearts and tomatoes. Cook for 8-10 more minutes. Add chicken broth, cream, and salt & pepper to taste. Turn down to low and cook until heated through. Add a couple handfuls of fresh baby spinach and nutmeg and stir until wilted down in sauce.

Place pasta in a large bowl. Sprinkle with 1 c. parmesan. Pour sauce over top and toss to coat. Top with slices of grilled chicken and sprinkle with additional parmesan. Serve with warm crusty bread to soak up all the sauce.

Peach Crisp

A summer favorite! Get your Michigan Red Haven peaches now - they won't be around for long! I've also added a handful of raspberries or blueberries to this recipe...both equally delicious. Make the whole recipe for a 9x13 or cut it in half for a smaller 8x8 pan.

Peach Crisp

12 large peaches, peeled and sliced

1 1/4 c. sugar

1 c. light brown sugar

1 1/2 c. + 2-3 T. flour

1 c. oatmeal

2 sticks butter, cold and diced

Preheat oven to 350 and butter pan. Place peeled and sliced peaches in a large bowl and add 1/4 c. sugar, 1/2 c. brown sugar, and 2-3 T. flour. Toss gently to coat and set aside.

Combine 1 1/2 c. flour, 1 c. sugar, 1/2 c. brown sugar, oatmeal, and butter. Mix on low or with pastry cutter until crumbly. Pour fruit into buttered pan and crumble topping over everything. Bake 45 min. - 1 hour until light brown and bubbly. Serve warm with ice cream or cold right out of the fridge.

Mushroom & Swiss Sliders with Spicy Fry Sauce

I realize I've taken the summer off...but I've been cooking, baking, and testing recipes all summer! Time to get back at it and share what I've been making.

This recipe is courtesy of PW (love her!). I'm not a huge fan of swiss and my husband isn't a huge fan of mushrooms, but you MUST make this recipe. The flavors all together are awesome. I made a couple adjustments to the quantities (below), but followed it exactly and they were amazing. And easy! Here's the link to PW's website for a step-by-step: http://thepioneerwoman.com/cooking/2010/08/mushroom-and-swiss-sliders-with-spicy-fry-sauce/

Mushroom & Swiss Sliders with Spicy Fry Sauce

Servings: 3

1/3 c. mayo

2 T. ketchup

1/2 t. ceyenne pepper (or less)

2 T. butter

1/4 large onion, diced fine

4 oz. mushrooms, chopped small

1/4 c. white or red wine

3 dashes Worcestershire sauce

1 lb. lean ground beef

2 T. heavy cream

salt & pepper

Swiss cheese

Slider rolls or dinner rolls

In small bowl mix mayo, ketchup, and cayenne. Stir until combined and set aside.

Melt butter in large skillet. Add onions and mushrooms and cook until soft and turning brown. Add wine, worcestershire, salt & pepper. Cook for several more minutes until all the liquid has evaporated. Transfer to a bowl and set aside.

Mix ground beef, heavy cream, a few more dashes of worcestershire, and salt & pepper in a bowl. (your hands work best for this) Form 6 little patties making an indentation with your thumb in the middle to keep them from plumping up too much in the middle.

In the same skillet you cooked the mushrooms and onions, melt 1 T. olive oil or butter. Add the patties and cook about 4-5 minutes per side. Spoon mushroom & onion mixture on top of each patty and a small slice of swiss over top. Cover with a lid or piece of aluminum foil to melt the cheese. Toast rolls under broiler and place sliders on top with a generous smear of the spicy fry sauce. Serve with onion rings or oven fries, fresh tomatoes, and sweet summer corn on the cob!

Caramel Apple Cheesecake

Went to a cooking class and had this...you don't have to wait until the Fall to make it!

Caramel Apple Cheesecake

1/3 c. butter, room temperature

1 c. sugar, divided

4 eggs, room temperature

1 1/3 c. flour

1/2 c. sour cream

2 Granny Smith apples, peeled and chopped
1 t. cinnamon

1/2 c. caramel sauce, divided

2 - 8oz. pkgs. cream cheese, room temperature

2 T. flour

1/4 c. chopped pecans

Preheat oven to 400 degrees.

Cream butter and 1/3 c. sugar until light and fluffy. Beat in 1 egg; add 1 1/3 c. flour and mix well. Press dough in bottom of a 9-inch springform pan, and up sides as far and as evenly as possible. Bake 10 minutes and remove from oven. Reduce heat to 350 degrees.

Beat cream cheese and 1/3 c. sugar until creamy. Beat in 2 T. flour. Add remaining 3 eggs, one at a time, mixing well after each addition. Blend in sour cream by hand.

Toss apples in remaining 1/3 c. sugar and cinnamon. Stir apples into cream cheese mixture. Pour into crust. Swirl 1/4 c. caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven, and leave in oven for 1 hour - DO NOT open the oven. Loosen cake from rim and chill for 4 hours or overnight.

To serve, drizzle remaining caramel sauce on top and sprinkle with pecans.

Grilled Chicken Sandwich with Apricot Sauce

Delicious flavor! This recipe is from the PW: http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/

Change it up how you want - I omitted the red onion (just because I didn't have any, but will put it in next time), used a hearty whole wheat bread, and added a slice of Provolone cheese. This is a great hot summer night dinner, and it's super easy.

Grilled Chicken Sandwiches with Apricot Sauce (2 sandwiches)

2 boneless, skinless chicken breasts, pounded to even thickness

4 slices sourdough or other crusty bread

1 T. apricot preserves

1 T. mayo

1 T. dijon mustard

Baby spinach

Red onion, sliced thin

2 slices provolone or mozzarella

Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked through. Combine equal parts apricot preserves, dijon, and mayo. Spread sauce on all four pieces of bread. Top with chicken breast, baby spinach leaves, red onion slices, and cheese (optional). Drizzle pan with olive oil and brown on a panini grill, grill pan, or skillet (like a grilled cheese).

Easy Grilled Shrimp

Everyone loves this shrimp recipe - it's super easy and really good! Don't use small shrimp...they'll fall through the cracks on your grill.

Easy Grilled Shrimp

2 lb. shrimp

1 lemon

2 cloves garlic, minced

3 T. fresh parsley, minced

Extra virgin olive oil

Salt & pepper

Rinse shrimp under really cold water. Remove shells & devein (if you didn't buy them that way). I keep the tails on so they are easy to turn on the grill. Sprinkle shrimp with 1 tablespoon kosher salt and a sprinkle of fresh ground black pepper. Set in a bowl or ziplock bag with the juice of 1 lemon, minced garlic, parsley, and a good drizzle of olive oil (about 1/4 cup). Let it marinate for at least 15 minutes or up to 2 hours. Grill on medium-high heat for about 2 minutes per side. They cook quick, so watch 'em! Serve as an appetizer or as a meal with tomato bread and a fresh veggie.

Coconut Cream Pie

I realize not everyone loves coconut cream pie as much as my husband and I do...it's a love-hate relationship for most people. But, if you love coconut cream pie - you just have to try this! We've always had it with a traditional pie crust, but recently had it in a restaurant with a graham cracker crust and it's amazing. It's not a quick throw together pie, but it's easy and well worth the effort.

Coconut Cream Pie

Crust:

1 1/2 c. graham cracker crumbs

6 T. butter, melted

2 T. sugar

Filling:

1 c. sugar

1/2 c. cornstarch

1/2 t. salt

3 c. hot milk
3 egg yolks, beaten

1 t. vanilla

1/2 t. almond extract

2 c. grated coconut, divided

Topping:

1 c. heavy cream

1/4 c. powdered sugar

Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar, and melted butter for crust. Press into a 9-inch pie plate. Bake for 20 minutes and cool.

Combine sugar, cornstarch and salt in small bowl. Heat milk in medium saucepan and gradually add the sugar mixture, stirring until smooth. Heat over medium heat until thick and just about to boil. Remove from heat. Place beaten egg yolks in a bowl, and stir half the hot mixture in with the yolks to temper. Return egg yolk mixture to pan and cook over low heat, until just boiling again and very thick. Remove from heat and pour filling into a bowl; stir in the vanilla, almond extract, and 1 cup of the coconut. Cover with wax paper pressed on top and refrigerate 1 hour. Pour filling in prepared graham cracker crust and refrigerate 3 hours.

Take the remaining 1 cup of coconut and lay evenly on a sheet pan. Bake at 325 degrees about 10 minutes, until just brown and toasted, stirring occasionally. Let cool.

Whip heavy cream with powdered sugar until thick and soft peaks form. Spread over filling and top with toasted coconut before serving.

Tomato Basil Pizza

Still on a pizza kick... This is just a quick idea that you can make into a mini just for yourself if your husband is gone, or make a BIG one for your whole family.

Tomato Basil Pizza

1 pizza crust

store-bought pesto

fresh mozzarella

ripe tomatoes, sliced

parmesan

Spread a thin layer of pesto on the pizza crust. Lay thin slices of fresh mozzarella on top and sprinkle with salt. Layer tomatoes on top and sprinkle the whole thing with a snow shower of fresh parmesan! Bake at 450 degrees for 10-15 minutes until golden brown. Enjoy.

Caramelized Onion & Prosciutto Pizza

Oh. My. Goodness. If salty & sweet are your weakness, you MUST try this pizza. It's super fast, easy and really different. The flavors are perfect! Again, inspired by the "Pioneer Woman" (http://thepioneerwoman.com/cooking/2010/03/caramelized-onion-prosciutto-pizza/) I had a couple roma tomatoes on hand, so I sliced them and added those on top. Make it your own and add what you want!

*A good place to buy fresh mozzarella, parmesan, and prosciutto is Sam's Club or Costco!

Caramlized Onion & Prosciutto Pizza

1 Pizza Crust

Extra Virgin Olive Oil, for drizzling

1 large red onion, halved and sliced thin

1/4 c. brown sugar

Parmesan Cheese, grated

10 oz. fresh mozzarella, sliced thin

8 slices Prosciutto

2 roma tomatoes, sliced (optional)

Preheat oven to 500 degrees.

Heat 2 T. olive oil in a large skillet. Add onions and brown sugar and saute several minutes until soft. Set aside.

Roll out pizza dough on floured surface. Drizzle a little olive oil over the top of the crust followed by a sprinkle of Parmesan and kosher salt. Lay slices of mozzarella evenly over crust. Arrange caramelized onions over mozzarella, followed by the prosciutto and tomatoes.

Bake 15-17 minutes until crust is golden brown. I baked mine on a cookie sheet that was dark, so I would move my oven rack up a little next time. A pizza stone is probably ideal for this.

Chicken Parmigiana

One of my favorites! This recipe was inspired by my new favorite, Ree - http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

I made her recipe, but used basil instead of parsley. I got a quick picture of what was left before it went in the fridge...I'm already thinking about eating the leftovers tonight. Delicious!

Restaurant Style Salsa

It's been WAY too long since I've posted something new. My new obsession is The Pioneer Woman...she has an awesome blog and a new cookbook and I love her! Her recipes are simple and delicious - check out her website, she's very fun to read (and hilarious in my opinion; I relate to her in a lot of ways) http://thepioneerwoman.com/. Anyway, this is one of her recipes. Personally, I love pico de gallo the most but if you don't have the time to chop all that up, this is a delicious, fast and easy alternative with just enough kick.

Restaurant Style Salsa

1 28oz. can whole tomatoes with juice

2 10oz. cans Rotel (I use one original and one mild)

1/4 c. chopped onion

1 clove garlic, minced

1 jalapeno, chopped

1/4 t. sugar

1/4 t. salt

1/4 t. cumin

1/2 c. fresh cilantro

1 lime, juiced

Combine all ingredients in a blender or food processor. Pulse until you get the consistancy you like; refrigerate at least 1 hour before serving. ***If you do not like spicy - use mild Rotel and seed the jalapeno completely to get the heat out!

Chicken Enchiladas & Chocolate Lava Cake!

For Valentine's Day there's nothing better, in my opinion, than making dinner and spending the evening IN! This year, I tried a new recipe I've been wanting to make - Salsa Verde Chicken Enchiladas (from Tyler Florence), yum! The actual recipe is very long with lots of ingredients, but I scaled it down a bit, took a few shortcuts, and the results were absolutely delicious.

I also made a special dessert that looks and always sounds fancy, but is SO easy and quick to make. Give them both a try!

Salsa Verde Chicken Enchiladas

Extra virgin olive oil + 1 T. butter

1/2 medium sweet onion, diced

2 garlic cloves, minced

1 1/2 t. ground cumin

1/4 c. flour

2 c. chicken stock

Chopped cilantro

Salt & pepper

1 jar thick tomatillo salsa

1 rotisserie chicken (meat pulled off), or 3 chicken breats (cooked & shredded)

10 flour tortillas

1/2 lb. shredded Monerey Jack cheese

Chopped tomatoes, sour cream, guacamole, and chips & salsa for garnish

*Note: I made all the filling and put half in a bowl to freeze since it was just the 2 of us. This probably serves 4-6 people.

Preheat oven to 350.

Heat 2 T. olive oil + butter in medium pan over medium heat. Add onion and cook until soft - about 10 minutes. Add garlic & cumin and cook one minute more. Sprinkle in the flour and stir for about 1 minute. Gradually whisk in chicken stock and continue stirring until liquid thickens. Turn off heat and add about 1/2 the jar of tomatillo salsa, chopped fresh cilantro, and the shredded chicken.

Smear the bottom of a large baking dish with some of the tomatillo salsa. Put a scoop of the chicken filling in each tortilla followed by a sprinkle of cheese, roll up, and place in baking dish. Finish assembling all tortillas, pour rest of tomatillo salsa over top with the remaining shredded cheese. Bake uncovered for about 30 minutes until melted & bubbly. Top with fresh diced tomatoes, sour cream, and fresh guacamole.

Chocolate Lava Cakes

4 (1-ounce) squares bittersweet chocolate

4 (1-ounce) squares semisweet chocolate

10 T. (1 1/4 sticks) butter

1/2 c. flour

1 1/2 c. powdered sugar

3 large eggs

3 egg yolks

1 t. vanilla

2 T. chocolate liqueur

Preheat oven to 425.

Butter 6 custard cups/ramakins well. Melt chocolates and butter in microwave in 1-minute incriments, or over double boiler. Take off heat and add flour and sugar (it will be very thick). Stir in eggs and yolks and stir until smooth. Stir in vanilla and liqueur. Divide batter evenly between the 6 cups. Place on a baking sheet and bake for 10-14 minutes. The edges will be firm but the center will be runny. Run knife around the edges to loosen, place a small plate on top and invert onto plate. Serve warm with fresh berries (I recommend raspberries) and a scoop of ice cream.

Spinach & Artichoke Mac and Cheese

This was another top 10 on Rachael Ray. I'm a big fan of spinach & artichoke dip, so I couldn't wait to try this. Loved it! Especially the crusty cheesy top...enjoy!

Spinach & Artichoke Mac and Cheese

1 lb. penne (regular or whole wheat - I like Ronzoni)

2 T. extra virgin olive oil

3 T. butter

1 medium onion, finely chopped (I used 1/2)

3 cloves garlic, finely chopped

3 T. flour

1/2 c. white wine

2 c. milk

Freshly grated nutmeg, about 1/4 t.

1 10oz. box frozen spinach, defrosted and wrung dry in a kitchen towel or paper towels

1 can quartered artichoke hearts, drained

Salt & pepper

1 1/2 c. shredded Fontina cheese (I used sharp white cheddar), plus more for sprinking on top

1 1/2 c. grated Parmigiano Reggiano cheese, plus more for sprinking on top

Bring large pot of water to a boil, salt water liberally, add pasta and cook.

In a medium saute pan over medium-low, heat EVOO and butter. Add the onion and garlic and cook until soft. Turn heat up and sprinkle in the flour. Cook for about 1 minute then whisk in the wine, cooking for another minute to burn off the alcohol. Whisk in the milk and bring to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper and simmer until thick. Add 1 cup of each of the cheeses and stir until melted.

Preheat broiler. Toss the sauce with the cooked pasta (drained) and transfer to a casserole dish. Sprinkle more cheese on top and place under the broiler until golden brown and bubbly.

White Chicken Chili

Rachael Ray did a show on her top 10 most downloaded recipes...this was one of them. I changed it up a bit and overall, loved it!

White Chicken Chili

1 32oz. box chicken stock (I prefer Kitchen Basics brand)

2 cans white kidney beans, left undrained

1 rotisserie chicken, meat taken off (or leftover chicken, chopped)

1 16oz. jar salsa (your preference)

8 oz. pepper jack or cojack cheese, grated

2 t. cumin

1 clove garlic, minced

1 can chopped tomatoes with green chilies

Tortilla or corn chips

Sour cream

Place all ingredients except chips and sour cream in a crockpot, or large stock pot. Cook on high until cheese is melted and chili is thickened. Serve with a couple chips and a dallop of sour cream on top.

Parmesan Fish Sticks

I really love salmon - especially on the grill. But this time of year I'm looking to cook it other ways. These fish sticks are super easy, really delicious, and good for you. I'd be willing to bet you could get your kids to eat them too...especially if they help you make them!

This recipe is from my girl, Giada. Hope you like these as much as I did!

Parmesan Fish Sticks

4 salmon fillets, skinned and cut into thick strips.

1/2 c. flour

salt & pepper

3 egg whites

1 c. freshly grated Parmesan (highly recommended)

1 c. seasoned bread crumbs (I used Italian Panko crumbs)

Extra virgin olive oil, for drizzling

Dipping Sauce:

1/3 c. reduced fat mayo

1/3 c. lowfat plain yogurt

1 T. Dijon mustard

1 T. chopped fresh parsley or chives

Preheat oven to 450 degrees.

Place flour sprinkled with salt & pepper in one bowl. Place egg whites in another bowl, and whisk until frothy. Combine parmesan and bread crumbs in a third bowl.

Coat salmon strips in seasoned flour (lightly). Dip floured salmon in egg whites then into the parmesan mixture, gently pressing onto the fish. Place breaded salmon sticks on a cookie sheet lined with aluminum foil sprayed with cooking spray. Drizzle fish lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Mix mayo, yogurt, Dijon mustard, and parsley in small bowl and set aside until you're ready to dip!

I also squeezed a fresh lemon over the salmon before eating - your preference.

NOTE: You can also dip the fish sticks in ketchup, marinara sauce, pesto, ranch, or any vinaigrette.

Oatmeal Cream-Cheese Butterscotch Bars

This recipe is from Anne Burrell on the Food Network - she's great!

Oatmeal Cream-Cheese Butterscotch Bars

2 sticks butter, at room temperature
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) pkg. cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 9x13 pan and set aside. In a large mixing bowl, add the flour, oats and brown sugar and mix to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Mix on low so you don't break up the chips too much. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool slightly.
Beat together the cream cheese, condensed milk, and vanilla until smooth. Spread evenly over the baked crust. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
Cool and chill before cutting. Run a knife around the edge of the pan, and cut into 2-inch squares with a sharp knife and serve.
Call yourself a superstar!!!