Chocolate-Covered Cherry Cookies

This recipe is thanks to my cookie class at Mrs. Dornberg's - pretty AND delicious!

Chocolate-Covered Cherry Cookies
YIELD: 3 dozen
Cookies:
¾ c. butter, softened
1 t. vanilla
1 egg yolk
1 ½ c. flour
¼ c. unsweetened cocoa
Filling:
1/2 c. butter, softened
1 T. brandy
1 c. powdered sugar
Topping:
36 maraschino cherries (drained on paper towels)
1/2 c. chocolate chips
1 t. oil

Heat oven to 375°. In large bowl, combine sugar, ¾ c. butter, vanilla, and egg yolk; beat until light and fluffy.

Add flour and cocoa; beat until well mixed. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheets. With finger, make indentation in center of each cookie.

Bake for 7-9 minutes or until set. Immediately remove from cookie sheets and place on wire racks to cool completely. (if center fills in while baking – push indentation in center of each cookie again while warm)

Meanwhile, in medium bowl, combine filling ingredients; beat until smooth (I go heavy on the brandy!).

Spoon about ½ t. of filling into center of each cookie. Press a cherry into filling.

In small saucepan or double boiler, combine chocolate chips and oil over very low heat until melted, stirring constantly. Drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.

The BEST Fudge

I think this recipe is the best one out there. If you use marshmallow fluff from a jar for fudge, or just one kind of chocolate, or margarine, or worse yet - a mix!? Well...you're just wrong, ew! The secret to this fudge is to get your arm ready to STIR, and it will be well worth it!!!

Fudge
4 c. sugar
2 sticks butter
1 c. milk
1 t. vanilla
25 large marshmallows
1 bag semi-sweet chocolate chips
1 bag milk chocolate chips
2 oz. unsweetened chocolate
1 c. chopped almonds, pecans, or walnuts (optional)

In large pan - combine sugar, butter, milk, & vanilla over medium-high heat. Bring to a boil. Take off heat and add your 25 marshmallows, stirring rapidly until the marshmallows have melted in mixture. Then add all of the chocolate (off the heat) and stir until everything is melted and creamy. This takes a little muscle, but KEEP STIRRING (you don't want chunks). Add nuts (if desired). Pour into a greased 9x13" pan and let stand until set.

Peanut Blossom Cookies

Peanut Blossoms
1 bag Hershey's caramel kisses
1/2 c. butter-flavored shortening
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg + 2 T. milk
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
sugar for rolling

Preheat oven to 375 degrees.

Beat shortening & peanut butter in large mixing bowl. Add sugars and mix until fluffy. Add egg, milk, & vanilla. In small separate bowl, stir together flour, baking soda, & salt. Gradually beat into peanut butter mixture. Roll dough into 1-inch balls, roll in sugar, and place on ungreased cookie sheets. Bake 8-10 minutes until light brown. Immediately press a caramel kiss in the center. Cool cookies on wire rack. Makes about 3 dozen.

English Toffee

English Toffee
1 c. sugar
2 sticks butter
1 T. vanilla
3 T. water
1 c. chocolate chips, or 5 Hershey bars
Crushed pecans or almonds (optional)

In medium saucepan - cook sugar, butter, vanilla, and water on medium-high heat. Bring to a boil and continue boiling (stirring constantly) for about 10 minutes until thick and caramel color, or until candy thermometer reaches about 300 degrees. Pour onto a small cookie sheet or pizza pan with a rim and spread evenly. Immediately top with chocolate chips or bars and let sit a few minutes. Take a butter knife and spread chocolate smooth over top. Top with crushed nuts, if desired. Let cool and break into pieces.

Pumpkin Ice Cream Pie with Caramel Sauce

This is one of my favorite pies for the holidays! Gingersnap crust, cinnamon vanilla ice cream, and creamy pumpkin with a warm caramel sauce drizzed on top. It's a crowd pleaser! This recipe makes 1 pie, so you can double it to make 2 pies or 1 - 9x13" pan. You can also make the caramel sauce ahead of time and store it in the refrigerator, just warm in the microwave when you are ready to serve the pie.

Pumpkin Ice Cream Pie with Caramel Sauce

Crust:
1 1/2 c. crushed gingersnaps
1/4 c. butter, melted

Filling:
1 pint vanilla ice cream
1/2 t. cinnamon
3/4 c. packed brown sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1 c. canned pumpkin
1 c. heavy whipping cream (whipped)

Caramel Sauce:
1/2 c. butter
1 1/4 c. brown sugar
2 T. light corn syrup
1/2 c. heavy whipping cream
1/2 c. chopped pecans

In small bowl, combine gingersnaps and melted butter; press into a pie plate and place in freezer.

Meanwhile, mix softened vanilla ice cream and 1/2 t. cinnamon. Spread into gingersnap crust and place in freezer.

In medium mixing bowl, combine 3/4 c. brown sugar, ginger, cinnamon, cloves and pumpkin. Fold in whipped cream and spoon over ice cream layer. Freeze 3 hours or until firm. Let stand at room temperature for 20 minutes before serving. Drizzle with warm caramel sauce:

In medium saucepan, melt 1 stick butter; stir in brown sugar and corn syrup. Bring to a boil about 1 minute. Stir in heavy cream and return to a boil until just thickened. Stir in pecans and drizzle over pie.

Grandma's Apple Bread

It's finally apple season! This is a delicious bread that was my mom's mom's recipe. The original recipe doesn't call for cinnamon in the bread, but I like to add it to both the bread and topping. SO good with your morning cup of coffee...even better warmed in the microwave for 15 seconds with a smear of butter :)

Apple Bread
1 stick butter, room temperature
1 c. sugar
2 eggs, room temperature
1 t. baking soda
2 T. sour milk (add 1/4 t. vinegar to 2 T milk)
1 t. vanilla
2 c. flour
1 t. cinnamon
1/2 t. salt
2 c. finely chopped apples
1/2 c. chopped walnuts (optional)

Topping:
2 T. butter, room temperature
2 T. flour
2 T. sugar
1/2 t. cinnamon

Cream together butter and sugar. Add eggs and stir. Dissolve 1 t. baking soda in sour milk, and add to butter mixture. Add vanilla. Mix in the flour, cinnamon and salt until just combined (don't overmix). Stir in apples and nuts. Pour into a greased and floured loaf pan. Mix topping ingredients with a fork and crumble on top of bread. Bake at 325 for 1 hour.

Stuffed Peppers

I put a little spin on stuffed peppers cause my husband doesn't really like rice. These are more like an Italian version of stuffed peppers, and they couldn't be more delicious and easy! I served this with fresh corn on the cob. This recipe serves 2...at least for us it did :). Enjoy!

Stuffed Peppers
2 red or green peppers, cut in half; ribs and seeds removed
1/2 lb. lean ground beef or turkey
1/2 small onion, minced
2 cloves garlic, minced
1/2 zucchini, chopped small (baby spinach would be delicious too)
1 (15oz) can petite diced tomatoes
1/4 c. orzo, cooked
1/2-1 c. mozzarella
Fresh Parmesan

Cook orzo and drain. Brown ground beef and drain off any excess liquid/fat. Stir in onion and zucchini and saute a few minutes until veggies start to get soft; season with salt and pepper as you go. Add in minced garlic and saute a few more minutes. Add in tomatoes and cooked orzo. Heat until bubbly. Take off heat and add a handful of parmesan cheese to the filling.

Place pepper halves in a small baking dish with a little water on the bottom of the pan. Fill peppers with your meat/orzo filling. Sprinkle mozzarella on top.

Cover with foil and bake at 350 for 30-40 minutes until peppers are soft. Stick the pan under your broiler for a few minutes at the end to brown the cheese, or just uncover towards the end of baking. You can't over-bake this, so just bake until the peppers are softened to your liking.

Tex-Mex Crockpot Chicken

This doesn't look very pretty, but it's tasty. Super easy to throw together and a great filling for quesadillas, tacos, enchiladas, or dipping your chips!

Tex-Mex Crockpot Chicken
1 pkg. boneless, skinless chicken (3-4)
1 pkg. taco seasoning
1 can black beans (drained & rinsed)
1-2 jars salsa
4 ears corn (cut off the cob, or 1 can corn)
1 8oz. pkg. cream cheese (or you could probably use sour cream at the end to make it creamy)

Place chicken in crockpot and add taco seasoning, black beans, salsa, and corn. Cook on low for 8 hours or high for 4-5 hours. Shred chicken with two forks and add the cream cheese. Let cook 20 more minutes and stir until creamy.

Minestrone

I'm SO ready for soup and Fall weather! This is a great "use-up" recipe for whatever veggies you have sitting in your fridge or on your counter, so make it your own!

Minestrone
1 onion, chopped
3 ribs celery, chopped
2-3 carrots, peeled & chopped
2 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
1 handful grean beans, trimmed
2 T. tomato paste
1 large can diced tomatoes
4 c. chicken stock
1 can cannellini (or kidney) beans (drained & rinsed)
1 c. pasta, any variety
salt & pepper

Heat a large pot on high heat with a drizzle of olive oil and a pat of butter. Add onions, celery and carrot with a good sprinkle of salt & pepper, and cook a few minutes until they start to soften. Add garlic, zucchini, squash and green beans and saute a few minutes more. Stir in tomato paste and cook for about a minute. Add tomatoes and chicken stock. Bring to a boil and reduce heat to simmer until veggies are nice and soft - the longer the better! Add 1 can cannellini beans and pasta. Cook until pasta is tender. Serve with warm bread and a sprinkle of fresh Parmesan on top!

Nutella Ice Cream Sandwiches

This is one of my favorite summer treats...hands down! It's 4 ingredients, not too heavy, sweet, creamy, cool, and crunchy all at the same time. You'll love these, so make them!

Nutella Ice Cream Sandwiches
Pizzelle wafer cookies (usually in the bakery section, or by the ice cream cones)
Nutella hazelnut spread
Vanilla ice cream
Powdered sugar

Spread the nutella gently on 2 pizzelles. Gently place vanilla ice cream on top of one cookie and top with the other cookie. Sprinkle with powdered sugar.

Fried Zucchini

This is probably one of my favorite ways to cook zucchini. It's very quick and easy, and the zucchini gets soft in the middle with the crunchy, salty breading dipped in marinara...simple deliciousness!! (this serves 2 in my house)

Fried Zucchini
1 Large zucchini, or 2 medium, cut in sticks
1/2 c. panko bread crumbs
1/4 c. parmesan
2 eggs, beaten
1 c. marinara
salt
extra virgin olive oil

Cover the bottom of a large pan or skillet with olive oil and heat over medium-high. Place bread crumbs and parmesan in one bowl, and place eggs in another bowl. Cut zucchini in sticks, and dip in egg first, then bread crumb mixture. Lightly saute in hot oil for about 3-4 minute, flipping half way through. Drain on a paper towl and sprinkle with salt & more fresh parmesan while hot. Serve with warm marinara for dipping.

Zucchini & Sausage Bake

If there's a great way to sneak vegetables in your family - hide them between sauce, cheese, and sausage! This is an amazing dish...the zucchini gets soft and the cheese gets everything gooey. Serve this with a loaf of fresh bread to sop up all the sauce. Makes an 8x8 pan, so double this if you want a 9x13.

Zucchini & Sausage Bake
1 large can tomato sauce
2 T. tomato paste
1/4 onion, minced
2 cloves garlic, minced
1 t. oregano
1 t. basil
Saute onion in a little olive oil and sprinkle with salt. When onions starts to soften, add garlic and saute a couple more minutes. Add tomato paste and cook a couple more minutes. Add tomato sauce, oregano, and basil. Simmer until ready to use. OR, use a jar of your favorite marinara sauce and skip this step!

1 lb. sausage, browned (turkey sausage works great here too)
1 large zucchini, sliced thin
8 oz. mozzarella, shredded

Put a layer of sauce on the bottom of your pan. Place a layer of sliced zucchini on top of sauce. Sprinkle with a layer of sausage and mozzarella cheese. Put more sauce on top, another layer of zucchini, sausage, and mozzarella - until you have three layers, ending with mozzarella. Bake, covered, at 350 for 30 minutes; uncover for the last 10 minutes to brown the top.

Zucchini Muffins

These are delicious, don't require a mixer, and pretty healthy too! If you want to boost the nutritional value, I put what I switched up from the original recipe in (parenthesis). Enjoy while they're warm (or microwave them for 20 seconds). Makes 12 muffins.

Zucchini Chocolate Chip Muffins
1 1/2 c. flour (or 1 c. flour + 1/2 c. whole wheat flour)
3/4 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. oil (or 1/4 c. oil + 1/4 c. applesauce)
1/4 c. milk
1 T. lemon juice
1 t. vanilla
1 c. shredded zucchini - about 1 medium
1/4 c. mini chocolate chips
1/4 c. walnuts, chopped

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. In separate bowl, combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir wet ingredients into dry ingredients until just moistened (don't overmix). Fold in zucchini, chocolate chips, and walnuts. Fill greased or paper-lined muffin cups. Bake at 350 for about 20 minutes.

Zucchini Parmesan

This is a very fast and easy side dish that's really delicious. Serve this with your meat of choice and some fresh corn on the cob, and you've got a great summer meal!

Zucchini Parmesan
2 large zucchini, sliced
1/2 red onion, sliced
1 clove garlic, minced
8oz. can tomato sauce
Fresh parmesan

Place a little extra virgin olive oil and butter in a large pan over medium-high heat. Add red onion and saute for a few minutes until it starts to soften. Add garlic and saute a minute or two more. Add zucchini and saute for a few minutes until it starts to soften. Add tomato sauce and heat through until zucchini is soft, but not mushy. Sprinkle with fresh Parmesan before serving.

Zucchini Casserole

I have a zucchini plant that is out of control, so I'll be posting a lot of zucchini recipes! Zucchini is a super food, so this is a delicious, creamy recipe that gets a lot of good veggies in your family. I got this recipe from a good friend that has a beautiful garden that I envy. I'm just lucky enough that she shares with me! I added mushrooms to this because I had them in my fridge, and served it with a piece of grilled salmon. A grilled chicken breast or pork chop would be lovely too...enjoy!

Zucchini Casserole
2 lb. zucchini, diced (about 2-3)
1/2 onion, chopped
2 carrots, grated
1 c. sour cream
1 can cream of chicken soup
1 stick butter, melted
1 box chicken stuffing

Saute zucchini, onion, and carrots in a little olive oil. Sprinkle with salt & pepper and cook until veggies start to soften (about 5 minutes). Combine cooked veggies with sour cream and soup. Mix melted butter with stuffing mix. Put 1/2 of stuffing in a buttered casserole dish or 9x13 pan. Pour zucchini mixture on top. Top with remaining stuffing. Cover and bake at 350 for 30 minutes.

Pasta Primavera with Chicken

This is a great summer dish! Use whatever veggies you like or have on hand - mushrooms, fresh spinach, and/or frozen peas would be delicious too. I cut this recipe in half for 2 people and there was plenty.

Pasta Primavera with Chicken
2 bone-in chicken breasts
1 T. extra virgin olive oil
2 T. butter
1 large carrot, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 leek or 4 green onions, chopped
1 clove garlic, minced
Salt & pepper
2 T. flour
1/2 c. white wine
2 1/2 - 3 c. chicken stock
12oz. tagliatelle or whatever pasta you want
Fresh parsley and thyme, minced
Grated Parmesan

Put chicken breasts in a large pot, cover with cold water, cover and bring to a boil. Boil gently for 30-45 minutes until done. Set aside to cool. Bring water back up to a boil in the same pot, add some salt, and cook your pasta. Drain and set aside.

Drizzle olive oil and butter in a large saute pan. Add carrot, onion/leek, zucchini, red pepper, salt & pepper and saute a few minutes until they start to soften. Add garlic and saute a couple more minutes. Sprinkle flour over veggies and stir for about a minute. Add white wine and saute a couple minutes until thick and bubbly and most of the wine is absorbed. Add chicken stock and bring to a bubble.

Pick the chicken off the bone and shred. Add pasta, chicken, fresh parsley & thyme to veggies and toss. Add some of the hot pasta water to loosen it up if it's too thick. Sprinkle with freshly grated Parmesan and enjoy!

Patriotic Berry Trifle

Patriotic Berry Trifle
1 premade angel food cake, cut in 1-inch pieces
2 c. heavy cream
16 oz. cream cheese, room temperature
2/3 c. sugar
1 lemon, zested & juiced
1/4 t. almond extract
2 pints blueberries
2 pints strawberries, sliced

Beat sugar and cream cheese until smooth and light. Add the cream and beat until smooth and the consistency of whipped cream. Add lemon zest, juice, and almond extract.

Arrange half the cake cubes in the bottom of a large clear bowl or trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half the cream mixture over blueberries and gently spread. Top with a layer of strawberries. Layer remaining cake over strawberries, sprinkle with more blueberries, and top with remaining cream. Finish with the remaining strawberries and blueberries (I added raspberries too). Cover and refrigerate 1 hour or more.

Happy 4th of July!

The Best Fudge Brownies Ever

I would pick a warm brownie over just about any other dessert. There's nothing that is more satisfying than a brownie with a cold glass of milk, or a scoop of vanilla ice cream. I found this recipe on my "King Arthur Flour" bag, and I don't think I'll buy another box mix again!

Fudge Brownies
2 sticks salted butter
2 1/4 c. sugar
1 1/4 c. Dutch-process cocoa
1 t. baking powder
1 T. vanilla
4 eggs
1 1/2 c. flour
2 c. semi-sweet chocolate chips

Preheat oven to 350. Lightly grease a 9x13" pan.

In medium saucepan over low heat, melt butter. Then add sugar and stir to combine until hot, but not bubbling. Transfer mixture to a large mixing bowl.

Stir in cocoa, baking powder, and vanilla. Add the eggs and mix well with a spoon. Then add the flour and chocolate chips, stirring well until combined. Pour into pan and bake for 28-30 minutes. Cool for a minimum of 30 minutes before cutting into them...if you can wait that long!

Beef with Peppers

Another PW recipe...this reminded me of a dish we get at a local Chinese restaurant. I changed it up a little...super fast, easy, and delicious!

Beef with Peppers
1 1/2 lb. flank steak, sliced very thin against the grain (works best if you freeze the meat for about 20 minutes before slicing; you can get it REALLY thin)
1/2 c. soy sauce
3 T. sherry
2 T. brown sugar
2 T. cornstarch
1 T. minced fresh ginger
2 cloves garlic, minced
2 T. canola oil
1 onion, sliced
2 red peppers, sliced
1 pkg. rice noodles

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, & garlic. Place sliced beef in marinade and toss. Set aside.

Heat 1 tablespoon of oil in a large skillet over medium high heat. When hot, add onions and peppers. Saute a few minutes and remove from pan. Add remaining tablespoon of oil and add sliced meat. Cook only about 30 seconds per side to sear. Repeat with all the meat until it's all browned. Reduce heat to low and add all the meat, onions, peppers and remaining sauce from marinade. Allow to simmer on low until thick and bubbly; add salt & pepper to taste. Add cooked rice noodles to the meat/sauce and stir to combine. Serve immediately.

*The rice noodles are delicious with this and makes it taste like Chinese take-out, but you can substitute fettucini or another pasta if you want.

Lemon Blueberry Pancakes

I LOVE the combination of lemon and blueberries together. Thanks PW for the inspiration on this one. So delicious! (this makes about 8 large pancakes)

Lemon Blueberry Pancakes
1 1/2 c. flour
pinch salt
1 heaping Tablespoon baking powder
3 T. sugar
1 1/2 c. milk
1 egg
1 t. vanilla
2 T. butter, melted
Zest of 1 lemon
Juice 1/2 the lemon
1 c. blueberries
Butter & Maple Syrup

Preheat skillet over medium heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In separate bowl, mix milk, lemon zest and juice, egg, vanilla, and melted butter. Mix to combine.
Pour wet ingredients into dry and gently stir to combine. Fold in blueberries. Let sit for a few minutes while your skillet gets hot.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry on both sides until golden. Serve with softened butter and warm syrup.

My Favorite Banana Bread Recipe

I make this almost weekly...enjoy!

Banana Bread
1 c. sugar
1 stick butter, soft
2 eggs
5 T. sour milk (4 T. milk + 1 T. vinegar)
1 t. vanilla
2 c. flour
1 t. baking soda
3 ripe bananas, mashed
3/4 c. walnuts, roughly chopped (optional)

Mix sugar and butter until light and fluffy. Add eggs, sour milk, and vanilla. Add flour and baking soda until combined well. Add mashed bananas and walnuts until just combined. Pour into a large greased loaf pan, or 2 small greased loaf pans. Bake at 350 for 1 hour and 5 minutes. Cool in loaf pan. Slice and slather with soft butter, and enjoy with a nice cup of coffee.

Butter Cookies

This is my Aunt Sheryl's recipe...it's a FAVORITE, and I usually double this!

Butter Cookies
2 sticks butter (soft)
3/4 c. sugar
1/2 t. vinegar
1/2 t. vanilla
1 1/2 c. flour
1/2 t. baking soda

Cream butter and sugar. Add vinegar and vanilla. Add flour and baking soda. (Add a little more flour if cookie dough is too sticky). Roll dough into small balls and roll in sugar. Place on ungreased cookie sheets and bake at 300 degrees for about 18 minutes.

Barley, Black Bean and Corn Burritos

Meatless Monday!!! Simple, easy, and delicious. If you face resistance from your family members because there is no meat - feel free to add some shredded chicken.

Barley, Black Bean and Corn Burritos
15oz. can black beans, drained and rinsed
1 can Rotel tomatoes w/green chilies, undrained
1 c. barley, uncooked
2 c. chicken stock
1/2 c. frozen corn
2 green onions, chopped
1 lime, juiced
2 t. ground cumin
2 t. chili powder
1/2 - 1 t. cayenne pepper (depends how spicy you want this)
1 clove garlic, minced
1/4 c. fresh cilantro, chopped
Sharp cheddar and/or monterey jack cheese, shredded
Lettuce, chopped
Salsa
Sour Cream

Place black beans through garlic in crockpot and stir. Cover and cook on low for 4 hours or until barley is tender and liquid is almost all absorbed. Stir in fresh cilantro and another splash of lime juice (if you want). Spoon over warm tortillas and sprinkle with cheese. Serve on a bed of lettuce with a dollop of sour cream and salsa over top.

I also make some fresh guacamole to serve alongside: avacado, a squeeze of lime juice, diced tomato, fresh cilantro, and salt.

Pizza

When I have the time, I love to make homeade pizza with fresh crust and sauce and toppings. The crust recipe (PW's) will make 2 large pizzas, or 3 really thin crust pizzas. You could also make 8 individual pizzas and let everyone create their own; very fun with kids! Whatever crust you don't use will keep in your refrigerator in a plastic bag for a week.

This picture is a good representation of my taste versus my husband's taste - my side has sauted baby spinach, mushrooms, onion and fresh tomato; his side....sausage.

Pizza

Crust:
4 c. unbleached flour (I use 1 c. whole wheat flour + 3 c. flour)
1 t. kosher salt
1 t. dry yeast
1 1/2 c. warm water
1/3 c. extra virgin olive oil

Sauce:
1 T. extra virgin olive oil
1 clove garlic, minced
15 oz. can tomato sauce
1/2 t. oregano
1/2 t. basil
Good pinch of red pepper flakes, optional
1 t. sugar
salt & pepper to taste

Toppings:
Ham & pineapple
Sausage, cooked & crumbled
Pepperoni
Peppers
Onions
Olives
Sauted baby spinach w/mushrooms
Artichoke hearts
Goat cheese
Mozzarella cheese
Parmesan cheese
Be creative!

Sprinkle yeast over 1 1/2 cups of warm water and let sit for a few minutes. With mixer, mix flour and salt. While mixing on low, pour in olive oil. Then pour in water/yeast mixture. Mix until just combined and sticky. Coat a bowl with olive oil and place dough in bowl. Cover with plastic wrap and set on the counter for 2 hours, or place in your refrigerator until ready to use. It's best to make this a couple days in advance if you can.

To make the sauce, heat olive oil in small saucepan. Add garlic and saute for a couple minutes. Add tomato sauce and seasonings to taste. Let simmer while you roll out your dough and prepare your toppings.

Preheat oven to 450.

Take half of your dough and roll out on a floured surface. Place on a cookie sheet or pizza pan drizzled with olive oil. Create a "lip" around the edges of your pizza to hold the sauce and toppings in. Top with some of your sauce, freshly grated mozzarella (don't use the icky pre-shredded junk here, please), and your toppings. Bake at 450 degrees for 15-20 minutes until brown.

Deluxe Chocolate Chip Cookies

This recipe is from one of my church cookbooks. These are dangerously good - you won't be able to have just one....or two...or three! This makes about 5 dozen large cookies, so share!

Deluxe Chocolate Chip Cookies
1 c. oil
2 sticks butter, softened
1 c. brown sugar
1 c. sugar
1 t. vanilla
1 egg
3 1/2 c. flour
1 t. baking soda
1/2 t. cream of tartar
1 c. oatmeal
1/2 c. coconut
1/2 c. Rice Krispies
12oz. bag chocolate chips
1/2 c. walnuts, chopped

Mix oil, butter, and sugars until thouroughly combined. Add in egg and vanilla. Add in flour, baking soda, and cream of tartar until mixed. Add oatmeal, coconut, and Rice Krispies. Stir in chocolate chips and walnuts. Drop by heaping tablespoons on ungreased cookie sheets and bake at 350 for 12 minutes.

Veggie Lasagna

Inspiration for this came from the Pioneer Woman... and a big pot of homeade spaghetti sauce in my fridge! This isn't totally vegetarian because there is meat in the sauce I made. But it's loaded with veggies and you can add or omit what you want...mushrooms and baby spinach would be awesome additions. Everyone will eat it cause it's covered with sauce and cheese!
This recipe serves 4 and is for an 8x8 pan. Double everything if you're making a 9x13.

Veggie Lasagna
6 sheets Barilla lasagna (uncooked)
1 T. olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 red pepper, chopped
1 yellow squash, chopped
1 zucchini, chopped
salt & pepper
1/4 c. white wine
fresh parsley, minced
2-3 c. spaghetti sauce (homeade or store-bought)
1 c. cottage cheese (or ricotta)
1 egg
1/4 c. fresh parmesan
2 c. mozzarella (please grate your own)

Preheat oven to 350.

Heat olive oil in a large skillet and add onion and garlic. Saute until they start to soften. Add red pepper, squash and zucchini. Sprinkle with salt & pepper, and saute a few minutes until the veggies soften. Add in white wine to deglaze the pan and cook a few more minutes. Add in spaghetti sauce and fresh parsley and heat through.

In small bowl, mix cottage cheese with egg and fresh parmesan. Grate your mozzarella and set aside.

In an 8x8 pan, ladle in your sauce on the bottom to cover. Add 2 lasagna sheets on top. Spread 1/2 of your cottage cheese mixture over lasagna noodles. Sprinkle with mozzarella. Ladle more sauce over mozzarella, 2 more sheets of lasagna, cottage cheese mixture, mozzarella, more sauce, 2 last sheets of lasagna, sauce and mozzarella over the top. Set the pan on a foil-lined cookie sheet when baking in case it bubbles over a bit.

Bake uncovered for 45 minutes to 1 hour.

The Ultimate Spaghetti Sauce

This is my Aunt Ellen's recipe - it's amazing. She is an amazing cook and I wish she didn't live all they way in California! This makes A LOT, and that's what I love about it. You can share it, freeze leftovers in ziplock freezer bags, or use it for lasagna, eggplant parmesan, baked mostaccoli...anything!

Here's her recipe - I've used ground turkey with turkey sausage and it was equally delicious. I also like to add different color peppers, mushrooms, fresh oregano and basil (if I have them). This is so worth all the chopping, enjoy!

Ellen's Spaghetti Sauce
1 lb. hot or mild Italian sausage, sliced
1 lb. ground beef
1 T. olive oil
2 medium onions, or 1 large, chopped
3 celery stalks, chopped
3 carrots, shredded
2 green peppers, chopped
8-12 cloves of garlic, minced
4-6 T. dried oregano
1 t. fennel seed (I omit this)
1/4 t. crushed red pepper
1/4 t. black pepper
2 beef bouillon cubes
12 oz. tomato paste
96 oz. tomato sauce (Costco/Sam's Club)
2-3 c. water (depending on how thick you like your sauce)

Brown Italian sausage in a very large sauce pot. Remove sausage from pan and drain grease. Brown ground beef in the same pan. Remove beef and drain grease.

Heat olive oil over medium high heat in same pan and add onion, celery, carrots, peppers and garlic. Saute until veggies are very soft. Add oregano, fennel, red pepper, black pepper, and saute another 2-3 minutes. Return sausage and beef to the pot and add the beef bouillon, tomato paste, sauce, and water to your desired consistancy. Bring to a boil and turn down heat to simmer for at least 2 hours, stirring occasionally.

Sun-dried Tomato Artichoke Chicken

This is my favorite type of dinner - anything with lemon and chicken and pasta and artichokes, I LOVE! This recipe is really quick and easy too. I served this over angel hair pasta and fresh green beans. Enjoy this one! (This serves 2-3)

Sun-dried Tomato Artichoke Chicken
2 chicken breasts, cut in strips
1/4 c. flour
1/2 t. salt
pepper
1/2 c. white wine
1/2 c. chicken stock
Juice of 1 lemon
1 (14oz.) can quartered artichoke hearts, drained
5-6 sundried tomoatoes (in olive oil), cut in strips
1 T. butter
1 t. fresh thyme leaves, minced
Fresh grated Parmesan cheese
Angel hair pasta, cooked

Preheat large saute pan and drizzle with olive oil. Place flour, salt & pepper in large ziplock bag. Add chicken and shake to coat. Place chicken in hot pan, saute and stir 2-3 minutes until brown. Stir in wine and chicken stock to remove brown bits from the bottom of the pan; boil until slightly reduced and thickened. Add lemon juice, artichoke hearts, sun-dried tomatoes, and butter. Cover, reduce heat and simmer 3-5 minutes until heated through and chicken is cooked through. Sprinkle fresh thyme over top and pour everything over cooked angel hair pasta. Sprinkle everything with freshly grated Parmesan!

Shrimp Tortellini Marinara

As with just about any recipe I post - switch this up how you want. I didn't have tortellini, so I made it with rotini. I also used a large can of whole plum tomatoes and broke them up in the sauce, but you can use any pasta/marinara sauce you want. Also, if you don't have white wine, use chicken stock instead. And if you don't like shrimp....well then you're just crazy! No really, I'm sure chicken or sausage would be good too! This recipe serves 3-4.

Shrimp Tortellini Marinara
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 onion, minced
4 oz. fresh mushrooms, sliced
1 lb. large peeled/deveined shrimp
1 pkg. cheese tortellini, or 8 oz. of your favorite pasta, cooked/drained
1/2 c. white wine
1 t. Italian seasoning
2 oz. cream cheese
salt & pepper
Parmesan cheese

Preheat large skillet and add oil. Saute onions and mushrooms until tender. Add in garlic and stir for a couple minutes. Season with salt & pepper. Add white wine to the pan and cook for a couple minutes until reduced. Add marinara or tomatoes and italian seasoning, simmer for 10 minutes or so until bubbly and hot. Stir in cream cheese until all melted in sauce. Add shrimp and continue to cook 3-4 more minutes until the shrimp are just pink. Stir in cooked pasta and serve with a side of sauted spinach or salad and fresh bread! Sprinkle fresh parmesan over everything and enjoy!

Applebee's Oriental Chicken Salad

I don't go to Applebee's very often, but I love this salad that's been on their menu forever. This recipe, in my opinion, is so darn close - if not better! It's worth getting the right lettuce and cabbage for this because it makes it so crispy and fresh. This makes one BIG entree-sized salad for one, so make more if you're feeding a family. I chose to make this for myself when my husband is gone for the night. It's especially delicious with a nice glass of wine!

Oriental Chicken Salad

Dressing:

3 T. honey

1 1/2 T. rice wine vinegar

1/4 c. mayo

1 t. dijon mustard

Whisk together until smooth and refrigerate until ready to pour over salad.

Salad:

1 breaded chicken breast fillet, baked and cut in large chunks

3 c. chopped romaine lettuce

1 c. chopped red cabbage

1 c. chopped napa cabbage

1/2 carrot, shredded

1 green onion, chopped

2 T. sliced almonds, toasted in a skillet until light brown

1/4 c. crispy chow mein noodles

In a large bowl, toss together the romaine, red cabbage, napa cabbage, green onion and salad dressing until everything is coated. Pour on a plate and top with sliced almonds, chow mein noodles, and your baked chicken breast chunks.

Sweet & Sour Chicken Stir Fry

This is a great fast and easy recipe. Add whatever veggies you like - carrots, broccoli, and water chestnuts would be good additions (I would partially cook/boil carrots or broccoli before adding to stir fry). You could also use pork loin instead of chicken. If you don't like pineapple - I'm sure mandarin oranges would be delicious too. Make it your own!

Sweet & Sour Chicken

2 large chicken breasts, cut in chunks

1 T. vegetable oil or olive oil

1 green pepper, cut in chunks

1 red pepper, cut in chunks

1/2 onion, cut in chunks

1 c. snow peas

1 c. pineapple, cut in chunks + 1 small can pineapple juice, OR 1 15oz. can pineapple chunks, reserve juice

1/4 c. brown sugar

1/4 c. white wine vinegar

1 T. cornstarch

2 T. soy sauce

Hot cooked white or brown rice

Preheat a large skillet drizzled with oil. Stir fry peppers, onion, snow peas, and pineapple over high heat for 4-5 minutes. Remove from pan. Add more oil, if needed, and add chicken. Stir fry until no longer pink. Add veggies back in pan.

In small saucepan, combine pineapple juice, vinegar, brown sugar, cornstarch, and soy sauce. Bring to a boil for 1 minute until thickened, stirring constantly.

Pour sauce over chicken and veggies and cook until heated through and veggies are tender. Serve over rice.

Pretzel Dip

Add beer or sour cream to desired consistancy...enjoy your Superbowl parties!

Pretzel Dip

2 - 8oz. cream cheese, softened

1 c. sharp cheddar cheese, grated

1 pkg. ranch mix

3 green onions, chopped

1/2 beer or 1/2 c. sour cream

Beat cream cheese and ranch until smooth. Stir in grated sharp cheddar, green onions and beer or sour cream. Serve with any variety of pretzels for dipping.

Chicken Pot Pie

There's a million variations of this comfort food, and I've made my own crust and filling and tried numerous recipes, but I always come back to this one because it's SO quick & easy. And my husband prefers this one over any of the others I've made. You can use any veggies you like, or switch it up with leftover pot roast and beef gravy, or skip the top crust and top it with leftover mashed potatoes. Make it your own!

Chicken Pot Pie

3 large chicken breasts, cooked & shredded, or use rotisserie chicken from the store

1 bag frozen veggies, thawed (I use the carrot, green bean, & corn mix, and add a handful of frozen peas)

2 jars chicken gravy

1 pkg. Pillbury pie crust (2 crusts in 1 package)

Mix together your cooked chicken, thawed veggies, and chicken gravy. Add salt & pepper to taste. Roll out 1 pie crust into a pie plate. Pour the filling in and unroll the other crust on top. Seal the edges all around by pinching them together. Cut a slit in the top so it can vent while baking. Bake at 350 for 30-45 minutes - until golden brown and bubbly. Serves 4-6

Fried Smashed Potatoes

I always get bored with the same old potato during the winter months when we don't do much grilling. I found this idea from my girl, Giada, and it didn't disappoint! Creamy on the inside and crispy on the outside. These were really simple to make. I loved the easy lemon sauce that goes with it, but only poured it over half since my husband prefered them without. Just make it how you want it! (this serves 4)

Fried Smashed Potatoes with Lemons

2 lbs. petite red potatoes

1/4 c. olive oil

2 T. butter, plus extra as needed

3 cloves garlic, peeled and halved

Dressing:

3 T. olive oil

3 T. fresh lemon juice

1 T. fresh parsley, chopped

1 t. fresh thyme, chopped

Zest of 1 lemon

Salt & pepper

For the potatoes: Put rinsed potatoes in pot covered in cold water. Bring to a boil and boil until tender, about 25 minutes. Drain in colander and allow to dry for 5 minutes. Using the palm of your hand, gently press each potato until lightly smashed.

In large skillet, heat olive oil and butter with garlic until fragrant. Remove garlic once its infused the oil/butter. Add potatoes and cook about 8-10 minutes per side, or longer depending on how brown you like them. Add more butter or oil if needed. Remove from pan with a spatula when both sides are crispy and sprinkle with salt.

For the dressing: In small bowl, whisk together olive oil, lemon juice, zest, parsley, thyme, and season with salt & pepper. Spoon over hot potatoes.

*Leftovers would be good for breakfast the next day!

Creamy Lemon Bars

This is a Pioneer Woman recipe...a new twist on the traditional lemon bar. I love ANYTHING lemon, so I really liked this recipe! They're super lemony, quick and easy.

Creamy Lemon Bars

1 3/4 c. flour

1/2 t. salt

1 t. baking powder

1 stick butter, softened

1 c. light brown sugar, slightly packed

1 c. oats

1 can (14oz.) sweetened condensed milk

1/2 c. fresh lemon juice (please don't use the icky stuff in a bottle)

Zest of 1 lemon

Preheat oven to 350. Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add flour mixture and oats to butter mixture until well combined and crumbly. Press half the mixture into a 9x13 or 8x11 (brownie) pan.

Whisk together sweetened condensed milk, lemon juice, and lemon zest. Pour over crust. Sprinkle the rest of the crumb mixture on top.

Bake 20-25 minutes until golden brown. Cool and store in refrigerator.

*Tip: to get the most juice out of your lemons...roll them on the counter while pressing on them to release their juices, OR put them in the microwave for 10 seconds.

Coconut Shrimp

I love love love coconut shrimp. But, the deep fried version isn't so healthy. I found this recipe and we both really liked it. Make or buy a good sweet dipping sauce to dip them in!

Coconut Shrimp

12 oz. large shrimp, peeled and deveined

1 c. panko bread crumbs

1/2 c. sweetened coconut

1 t. salt

1/2 t. pepper

1/2 c. flour

2 eggs, beaten

Sweet Asian chili sauce or any sweet sauce

Preheat oven to 450. Combine panko, coconut, salt & pepper on a plate. Place flour on a separate plate, and the egg in a shallow bowl. Coat the shrimp in the flour, then egg, then the bread crumb/coconut mixture pressing so they are completely covered.

Place breaded shrimp on a foil-lined baking sheet and bake 10 minutes, until shrimp are firm and cooked through and the coating is golden brown. Serve with sweet dipping sauce.

Chicken Cordon Bleu

I've posted this before, but it's worth posting again. One of my favorites! If you don't have prosciutto - use ham; if you don't have gruyere - use mozzarella or swiss. Change it up how you like it!

Chicken Cordon Bleu

4 chicken breasts - pounded thin

4 slices prosciutto (or ham)

1/2 lb. gruyere cheese, grated (or mozzarella, or swiss)

1/4 c. flour

2 eggs

1 c. panko bread crumbs

4 sprigs fresh thyme, leaves only; minced

1/2 t. garlic powder

2 T. butter, melted

Lay the chicken between 2 slices of plastic wrap and pound thin - to about 1/4" thickness. Lay a piece of prosciutto or ham on the chicken and sprinkle with 1/4 of the cheese. Tuck the sides of the chicken breast in, and roll up. Repeat with the remaining chicken breasts. At this point, you can roll each one in plastic wrap and put in the refrigerator until you're ready to make them - they hold together a little better that way. Or, you can just secure them with 2 toothpicks and continue on.

Put the flour on a plate; sprinkle with salt & pepper. Crack the eggs in another plate/shallow bowl and whisk with a little salt & pepper. Put the bread crumbs on a third plate and mix with the fresh thyme, garlic, and melted butter.

Dip the chicken roll-ups in the flour first, then the egg, then coat with the bread crumb mixture. Place on a cookie sheet and bake at 350 for about 25 minutes (depending on how big/thick your chicken breasts are).

Lemony Chicken Saltimbocca

This picture doesn't do this dinner justice. This is one of my favorites when I go to Italian restaurants, and this recipe rocks! It's well worth getting the right ingredients for...

Lemony Chicken Saltimbocca

4 chicken breasts, pounded to 1" thickness

salt & pepper

8 thin pieces prosciutto

12 fresh sage leaves

1 c. chicken stock

1/4 c. fresh lemon juice (1-2 lemons)

1 t. cornstarch

1 box angel hair pasta

2 T. butter
Fresh parmesan

Sprinkle chicken with salt & pepper. Place 3 sage leaves on each and wrap 2 prosciutto slices around each piece of chicken covering the sage leaves.

Heat 1 T. extra virgin olive oil in a skillet over medium-high heat. Add chicken (carefully) and cook about 5 minutes per side, until golden brown. Add 1/2 cup of the stock to the pan to deglaze and get all the good brown bits off the bottom of the pan. Stir together the remaining 1/2 cup of stock with the lemon juice and cornstarch. Add to pan and let sauce bubble and thicken a bit. Simmer until chicken is done.

In the meantime, cook your angel hair pasta in boiling salted water, drain and add a little butter to the pasta. Serve chicken over top and spoon sauce over everything. I served this with a big bunch of sauted baby spinach and added a sprinkle of fresh parmesan over everything before serving.

*I cut this recipe in half for 2 people, but still made all the sauce.

Twix Bars

This is an awesome recipe from my aunt!

Twix Bars

Crust:

2 sticks butter, softened

2 c. flour

1/2 c. sugar

Filling:

14oz. caramels, unwrapped

14oz. can sweetened condensed milk

1 stick butter

Top:

12oz. chocolate chips

1 1/2 c. creamy peanut butter

Mix crust ingredients together with mixer and press into a large, ungreased cookie sheet with sides. Bake at 350 until light brown (10-15 min. or so). *You could also substitute a package of sugar cookie dough if you're in a hurry...but I don't think it's as good!

Melt caramel, sweetened condensed milk, and butter in pan over medium low and spread over cookie crust. Cool in the refrigerator for about 1 hour.

Melt chocolate chips and peanut butter in pan over low, or in microwave in 1-minute intervals until melted and creamy. Spread over the top and refrigerate.

Pasta Bake Florentine

This recipe is right up there with lasagne in my book - delicious! This is from a new cookbook I got from my sister for Christmas (thanks, Chris!). My other sister, Lori, made this same recipe with chicken and said it was equally delicious. Change it how you want, and make it your own! Here's how I made it...

Pasta Bake Florentine

1 lb. ground beef

1/2 onion, minced

1 red pepper, chopped

1/2 pkg. mushrooms, chopped

salt & pepper

2 garlic cloves, minced

1 jar pasta sauce

1 c. marinated artichokes, drained & chopped

10-oz. pkg. frozen spinach, thawed & drained (or fresh baby spinach)

8oz. pasta, cooked (penne, cavatappi, rotini, whatever...)

8oz. mozzarella, shredded

Brown ground beef and drain (if needed). Add onions, pepper, mushrooms, garlic, and salt & pepper. Saute a few minutes until veggies start to soften. Stir in artichokes, spinach, and pasta sauce. Stir in cooked pasta. Transfer to a lightly greased casserole; sprinkle with cheese. Bake, uncovered, at 350 degrees for 15-20 min. until heated through and cheese is melted.

*If you want to stretch this recipe out - add another 8oz. pasta and another jar of pasta sauce. This is REALLY good reheated with a little more pasta sauce!

Chicken Divan

One of the most easy, simple casseroles to throw together...what's not to love?! This makes a 8x8" pan, so if you have more than 3-4 to feed - double it to make a 9x13. Leftovers are equally delicious for lunch the next day.

Chicken Divan

2 large chicken breasts, cooked and cut in bite-sized pieces

2 bunches broccoli, steamed or cooked

1 can cream of celery, broccoli, or chicken soup

1/3 c. sour cream

1/2 t. garlic powder

1 T. onion, finely chopped or grated

1/4 t. season salt

1/2 c. shredded cheddar

1 T. butter, melted

2 T. bread crumbs (or stale white bread ground up)

Steam or boil your broccoli, drain and set aside. Cook chicken, cut in bite-sized pieces and set aside (or use leftover chicken or rotisserie chicken).

In large bowl, combine soup, sour cream, garlic powder, onion, season salt and chicken. Gently fold in the cooked broccoli. Spread into a greased 8x8" pan; sprinkle with cheese. Combine bread crumbs and melted butter and sprinkle over the top. Bake, uncovered at 400 for 15-20 minutes until bubbly and golden. Serve with a salad and some fresh bread and call it a day!

Chicken Soup

This recipe is a "cure-all". Whenever I have a cold or feeling run-down during the long winter...I make this and it always seems to help. This makes a large pot so you can freeze what's left, have it for lunch the rest of the week, or give some away. I hope you love this soup as much as we do!

Chicken Soup

1 T. extra-virgin olive oil

1 T. butter

1 small onion, minced

2-3 carrots, peeled and chopped

2-3 stalks celery, chopped

Fresh thyme

2 bay leaves

salt & pepper

2 quarts chicken stock (I use reduced sodium)

1 chicken boullion cube (or, I use a spoonful of "better than stock" in a jar by the broths/stocks/boullion cubes...you can get organic too)

3 c. water

1 rotisserie chicken, pick all the chicken off into bite-sized pieces

1 c. extra wide egg noodles

Drizzle olive oil in large soup pot and add butter over medium high heat. Add onions, carrots, and celery. Sprinkle with salt & pepper and stir until veggies start to soften. Add a few sprigs of fresh thyme (the whole thing) and bay leaves and saute a few more minutes. Add chicken stock, water, and boullion. Bring to a boil and let simmer for about 30 minutes. Add chicken and egg noodles and simmer until noodles and veggies are all tender. Fish out the thyme sprigs and bay leaves and taste - add more salt & pepper if needed. Serve with a warm loaf of crusty bread.