Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

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I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

#2601 - Blueberry Banana Cakes

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(by Shirley McNevich)
1 1/4 cups white sugar
2/3 cup butter (melted)
1/4 cup buttermilk
2 eggs
1 tsp. vanilla
2 cups ripe mashed bananas
2 cups flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup blueberries (fresh or frozen)
Domino's powdered sugar for sprinkling

In a mixer add white sugar, melted butter and buttermilk--beat. Add eggs and vanilla--beat on medium speed for 2 minutes. Add mashed bananas--beat for 1 minute. Add baking soda and salt--beat. Slowly add flour--beat just until mixed. Remove bowl from mixer--add blueberries--stir until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Dust the tops with powdered sugar.

Apple Chicken Chili

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The timliness of this post has probably past, since it is no longer technically 'Apple Season'. I wanted to share it with you, though, because it definitely deserves it, and since you can find a fairly good selection of apples at the grocery store year round, I think it can still definitely be made. You might not have noticed, but this is actually the only chili recipe I have on the blog. It is not because I don't like chili - in fact, chili is one of our favorite meals. The reason that this is the only chili recipe on my blog is because this is the first time in my entire life that I have used an actual recipe to make chili. My chili constantly changes, based on what I have in my pantry and what I throw into it. I like my chili thick enough to stand a spoon in, with different kinds of beans, lots of tomatoes, and at least three kinds of meat in it. And whatever spices my hand drifts towards that day. And corn. Always corn.

 I normally don't give many chili recipes a second glance. Not that I am against trying anything new, I just like my haphazard way of making chili. But this recipe caught my eye immediately and I knew I wanted to give it a try. And I really liked it! I love adding apples into savory dishes, I think it is so fun and unexpected, and the apples really do pair really nicely with the chicken and the normal chili spices here. And I love that this was quick to make, and easy on the budget, too! I think you will really like this! 

Apple Chicken Chili (recipe taken from Cooking Whims, who adapted it from Rachel Ray) yields 6-8 servings
3 TBSP olive oil2 lbs boneless chicken breasts, cut into 1/2" cubes4 tsp chili powder2 tsp cumin3 smal gala apples, cut into 1/2" cubes1 medium yellow onion, chopped3 TBSP butter1/4 cup flour1 can (15 oz) chicken broth3/4 cup milk15 ounces kidney beans, rinsed and drained15 ounces pinto beans, rinsed and drainedshredded monterey jack cheese for topping
In a small bowl, combine the chili powder and cumin.Heat 2 TBSP olive oil in a dutch oven over medium-high heat. Add half of the chicken and sprinkle half of the seasonings over.Cook for 5 minutes, stirring occasionally, until cooked through.Remove from heat and place in a large bowl.Cook the other half of the chicken, with the remaining seasonings.Set aside in the same bowl as the rest of the chicken.
Reduce the heat to medium and add the remaining 1 TBSP oil.Add the apples and onion and cook, stirring occasionally, until softened, about 6 minutes. Place the apples on top of the chicken in the bowl to the side.
Melt the butter in the dutch oven.Whisk in the flour for 1 minute.Slowly whisk in the broth and milk.Whisk for 3 minutes, until the sauce is slightly thickened.Add the chicken, onion-apple mixture, and the beans.Increase the heat to medium and let the chili simmer for 5 minutes.Serve topped with cheese.Enjoy! 

Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

To contact us Click HERE
This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

To contact us Click HERE
I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

#2596 - Dove Chocolate Rice Krispie Treats

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(by Shirley McNevich)
1/2 stick Parkay margarine
1 - 8 oz. jar Fluff marshmallow
5 cups Rice Krispies cereal
1 bag Dove chocolate miniatures

In a 3 qt. saucepan, melt margarine on low heat and add marshmallow--stir until all melted and smooth. Remove from stove and add Rice Krispies--stir until coated. Pour mixture into a buttered 9 x 13 x 2 cake pan and smooth it into the bottom of the pan using the back of the spoon. Repeat until all mixture is in pan. Let cool and cut into squares. Unwrap some of the Dove chocolate miniatures and cut each into four smaller pieces. Place pieces in a measuring cup until you have just over 2 cups of pieces. In a double boiler melt the Dove chocolate pieces. Dip the rice krispie squares one at a time into the melted chocolate so that the top 1/3 of each rice krispie square is coated. Place them on wax paper until chocolate is hardened.

#2599 - Cream of Chicken Biscuits

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(by Shirley McNevich)
2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

My Set, My Skillet Orange Chocolate Soufflé & a Your Set by Calphalon Giveaway!

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Have you ever wished you could customize a cookware set for the way you love to cook? Well now you can, with Your Set by Calphalon. I was lucky enough to receive two incredibly versatile pieces, and I used them for some of my favorite dishes.

See how I used the Unison Non-stick 10″ Omelet Pan for My Set, My Skillet Orange Chocolate Soufflé.

Click here to read my post and enter for a chance to win one of 16 prizes worth $8,500! You can win a $1,000 cash gift card or one of 15 $500 Your Set by Calphalon gift cards so that you can build your own perfect set!

Click here to start customizing Your Set right now!

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

I think Calphalon has an awesome concept going here; a cookware set you can customize for the way you cook by choosing pieces from two of their most premium lines of cookware, Unison Nonstick and AccuCore Stainless Steel. The biggest cooking tip I tell people is buy the best quality cookware you can afford because quality pieces will last longer plus you’ll see better results in your cooking. Now Calphalon has made it easy to acquire quality piece one at a time with their new Your Set line.

Want to what I made with my Unison Non-stick 10″ Omelet Pan? I made this delicious Skillet Orange Chocolate Soufflé.

A soufflé is one of the most impressive desserts you can have, whether it’s in a restaurant or at your home. But let’s face it, soufflés are fussy and the outcome is sometimes unpredictable. This recipe is not only easy, but pretty much foolproof. The trick? Use a 10-inch nonstick pan to bake the soufflé in, it sets the sides of the soufflé and makes it less prone for sinking. I used my Calphalon Unison Nonstick 10-inch Omelette Pan and it worked wonderfully. It’s durable, and is built to help you to cook like the pros.

Want the recipe? Then head on over to Relish’s website here to get the recipe and see my recipe video!

 

Scalloped Potatoes

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Ray jokes that I have my "specs"  (specifications) and I will admit I do, but to me, some foods just go together. They make each other taste better. I can't cook a meatloaf without having scalloped potatoes. It was how my mom always served it when I was growing up.

I remember my Grandma making these potatoes. I remember my Mom making this potatoes. The taste is the exact same when I make them. For whatever reason, when we were kids, my mom started calling these Scalloped Bo-Bos. My boys looked at me a little funny when I said what I was making. I had to explain about why. I think it helps that my Mom, Brother and I also say Vanil for vanilla. Don't ask me why. I can't even remember. I can hear both of them saying it if I close my eyes. I have gotten the boys saying Vanil. :)

Back to the food. With the help of a food processor, this is an easy dish to make. It is a matter of thinly slicing potatoes and onions and mixing with a few other ingredients. We only had some fingerling potatoes left from our CSA, so I used those versus going to the store. Since they were so small, I scrubbed them really good and didn't peel them.

These are good served warm, but they are also good cold out of the refrigerator.

I will share the recipe the way my mom gave it to me.







Scalloped Potatoes

Peel and slice about 8 potatoes and 2 onions. (medium size)

Mix together with about 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. I do it with my hands because that is the way my mother did it.

Put in  3 or 4 quart casserole sprayed with Pam. Cover with milk. Put 3 pats of butter on top. (~ 1 tablespoon)

Bake at 350 degrees for 1 1/2 hours. If you are doing something at 300 degrees in the oven, you can do it at that temp for 2 hours, i.e. Rice Pudding.

Chocolate Chip Cookies - Alton Brown's #10

To contact us Click HERE

Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

To contact us Click HERE
This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

To contact us Click HERE
I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

#2597 - Caramel Apple Bars

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(by Shirley McNevich)
1 cup Domino's dark brown sugar (packed)
1 stick softened butter
1/4 cup Crisco shortening
1 3/4 cups flour
1 1/2 cups Quaker quick oats
1/2 tsp. salt
1/2 tsp. baking soda
4 1/2 cups chopped baking apples (wash, peel and core before chopping)
3 TBSP flour
1 - 14oz. bag Kraft caramels (unwrapped)

In a mixer add brown sugar, butter and shortening--beat. Add flour, oats, salt and baking soda--beat (continue stirring with a wooden spoon if too thick for the mixer). Reserve 2 cups of the batter mixture--set aside. Press the remaining batter into a greased 9 x 13 cake pan. In a small bowl add the chopped apples and the 3 TBSP flour--stir until mixed. Spread the chpped apples over the batter mixture. In a saucepan over low heat add the unwrapped caramels--stir/cook until melted and smooth. Pour the caramel mixture over the chopped apples. Sprinkle the reserved batter over the whole top and use the back of a spoon to press it down lightly into the caramel. Bake at 375 degrees for 25-30 minutes or until apples are tender. Cut into bars or squares while still warm.

#2598 - Strawberry Applesauce Jell-O

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(by Shirley McNevich)
2 - 3oz. boxes strawberry Jell-O
2 cups boiling water
1 - 16oz. can Ocean Spray whole berry cranberry sauce
1 3/4 cups chunky plain applesauce

In a bowl add both boxes of strawberry Jell-O and boiling water--stir with a whisk until dissolved. Add cranberry sauce and applesauce--stir until mixed. Pour mixture into a greased 6 cup Jell-O ring mold OR into a glass baking dish. Cool to room temperature, then refrigerate overnight.

Loaded Baked Potato Soup

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  Now that cold, chilly weather is in full effect, all I want is comforting and warm food to feed my belly. This soup fits the bill. It is thick, creamy baked potato heaven, garnished with bacon, cheese and green onions. Soooo good!

   If you plan a day in advance, and bake the potatoes a night ahead, this soup is perfect to make on busy weeknights. If not, save it for the weekend and you'll be glad you did. It is nothing short of pure deliciousness! (and makes for amazing leftovers!)



Loaded Baked Potato Soup
Serves 6

4-5 medium russet potatoes
4 Tablespoons unsalted butter
1/2 cup all-purpose flour, divided
6 cups milk ( I used 2%)
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup shredded sharp cheddar cheese
1/2 cup green onions, chopped
1/2 cup light sour cream

Toppings:
Sour cream
Shredded cheese
Chopped green onion
Chopped cooked bacon pieces

Directions: Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.

Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.

In a large dutch oven or pot, melt the butter. Add 1/4 cup of flour into the pot and whisk into the butter. Cook, and whisk constantly for 2 minutes, or until golden brown. Whisk in the milk and the rest of the flour. Cook until thick and bubbly, about 10 or so minutes. Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.

Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy ♥



Recipe Source: For the Love of Cooking

Cranberry Pancakes

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This month for Secret Recipe Club I was assigned the blog "Badger Girl Learns to Cook".  Badger Girl and her hubby "Manatee" are super healthy people, mostly vegetarian, and eat almost no processed foods. This turned out to be a great match for me because I am trying hard to keep processed foods from our menu (there wasn't much there to begin with, but occasional bags of Doritos have been known to fling themselves into our shopping card) and I have been trying to find better meatless meals for us to eat. And I bookmarked a ton of recipes to try, but then I found this recipe for Cranberry Pancakes. And I stopped right there. Pancakes, people! I can never ever turn down pancakes, and was excited to use fresh cranberries in them for a perfectly fall brinner last week. They were very delicious, and I loved the pop of slightly tart cranberries in each bite. I also feel compelled to tell you that Ladybug requested "Mickey Mouse Pancakes", which are in all actuality harder to make than you might think. 

Cranberry Pancakes (Badger Girl Learns to Cook) 
3 eggs2 1/4 cup milk6 TBSP butter, melted2 tsp vanilla extract5 TBSP sugar1 cup flour1 cup whole wheat flour1 TBSP baking powder1/2 tsp salt1/2 tsp cinnamon1 cup chopped cranberries cooking spraybutter and syrup
In a medium bowl whisk together the flour, baking powder, and salt.In a large bowl, whisk together the eggs, milk, butter, vanilla and sugar.Whisk the dry ingredients into the wet ingredients and stir in the cranberries.Heat your griddle or cast iron skillets to medium heat.Use cooking spray or butter to grease your pan.Cook your pancakes, about 1/4 to 1/3 cup at a time, waiting until bubbles appear on the surface before flipping, and then cooking until golden on both sides. Serve with butter and syrup and Enjoy! :) 

The Daring Bakers Bake Cookies!

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What perfect timing for this month's Daring Bakers challenge! Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us. I always like to start making my Christmas cookies at the beginning of December and then freeze them. That way I can make a batch a week at my leisure and then when Christmas time is here I can focus my time and energy on other things (like being with my family!).



I always make choosing which Christmas cookies I make into a "thing". When I lived with my parents my mom and I almost always baked the exact same cookies every year, it was tradition. But when I moved away from home I decided instead of feeling sad that I was no longer baking cookies with my mom, I was going to do ALL NEW cookies! I like to do different flavors and textures - some soft, some sandy, some crunchy; a chocolate, a citrus,



I chose to do a twice baked shortbread cookie that I have been looking at for a while, but wanted to add some browned butter to it. They were super simple to make and I love how they turned out! Awesome flavor, with a sprinkling of sea salt on them, and a great sandy texture! I also decided to do the Armenian Nazook cookies that I didn't get done from a new challenges ago.



Twice Baked-Brown Butter Shortbread Cookies (adapted from Smitten Kitchen)

12 TBSP unsalted butter
5 TBSP sugar
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups flour
Turbinado or Demerara sugar for topping
Sea Salt for topping

Grease a springform or tart pan with a removable bottom and set aside.
In a small sauté pan, slowly melt the butter and then watch it (without stirring) until the fats start to become brown and nutty smelling (watch it, it burns quickly).
Pour the butter into a medium bowl.
Whisk in the brown and granulated sugar until mostly melted.
Stir in the vanilla and the salt.
Using a rubber spatula carefully fold in the flour until just combined.
Pat and spread the dough into the bottom of the prepared pan, making sure it is evenly spread out.
Let it rest on the counter, loosely covered with a towel, for 2 hours.

Preheat the oven to 300F.
Bake the shortbread for 45 minutes.
Remove the pan from the oven (leave the oven on) and remove the bottom from the pan.
Lightly sprinkle the top of the shortbread with some turbinado sugar and a pinch or two of sea salt.
Allow the shortbread to rest for 10 minutes.
Cut the shortbread into 16 wedges and place on a cookie sheet lined with parchment paper or a silpat.
Bake for an additional 15 minutes (I pulled mine out a little early because they were looking very golden).
Cool in a wire rack.
Enjoy!

Armenian Nazook Cookies ( recipe from Daily Candor, and her Aunt Aida!)

pastry dough:
3 cups flour
2 1/2 tsp active dry yeast
1 cup sour cream
2 sticks unsalted butter, room temperature

filling:
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup butter, room temperature
2 tsp vanilla

wash:
1 egg yolk, beaten with a fork

In a large bowl, whisk together the flour and yeast.
Add the sour cream and butter and mix until it forms a soft dough.
Knead for 10 minutes, until it no longer sticks to the bowl or your hands (it will still feel sticky, though).
Cover the dough and refrigerate 3-5 hours.

In a medium bowl, mix ingredients for the filling (the flour, sugar, butter and vanilla) until it feels like clumpy, wet sand.

Preheat the oven to 350F.
Cut the refrigerated dough into quarters.
Form one quarter into a ball and roll out into a large oval or rectangle (should be thin but not transparent).
Spread 1/4 of the filling across the rolled out dough in an even layer, spreading all the way but leaving about 1" at each edge.
From a long side, roll the dough up into a log (like cinnamon rolls).
Flatten the log out a bit with your fingers, to squash it a little.
Apply the egg yolk wash to the whole roll.
Using a crinkle cutter or a sharp knife, cut the log into 10 equally sized pieces.
Place onto an un-greased cookie sheet.
Bake for 30 minutes, until the tops are golden brown.
Cool and Enjoy!

Storage: these cookies should be stored in an airtight container for up to 2 weeks, or can be frozen for up to 3 months!

Ice Cream Dessert

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A couple of weeks ago hubby and I had some friends over for dinner and they all had little kids so I wanted to make a kid friendly dessert. My Mom's Ice Cream Dessert came to mind right away. This was a win-win dessert because kids love ice cream and because ice cream has been one of my pregnancy cravings (along with millions of other women, right?). It's a cinch to make - a crushed Oreo crust with a vanilla ice cream layer and homemade hot fudge frosting. I added sprinkles to the top to make it even more appealing to the kiddos. Everyone gobbled this up. If you have left overs they keep well in the freezer. Just unthaw it for a couple of minutes before serving!

Ice Cream Dessert
From My Momma
Printable Version
Ingredients
1 package of Oreo cookies
1/2 gallon of vanilla ice cream - you can go crazy here and substitute whatever ice cream you want!
1 cup powdered sugar
2 tablespoons butter
2/3 cup evaporated milk
3 ounces semisweet chocolate


Directions
Crunch 25 - 30 Oreos and place in the bottom of a 9X13 pan. Soften ice cream by keeping on the counter for about 20 minutes and then spread evenly over the Oreo crust.

Cover and place in the freezer until hard - about 1 hour. Make the chocolate sauce by combining the powdered sugar, butter, evaporated milk, and chocolate in a saucepan over medium-low heat.  Whisk until thick. Cool the sauce for about 5 minutes, then pour over the ice cream. Add sprinkles if desired. 

Cover and freeze again until serving time. Thaw for about 5 minutes before cutting and serving.