honey thyme roasted carrots

I wrote a poem tonight.  Check it out...

Carrots are orange.
Carrots are yummy.
Don't you think
They should be covered in honey?

I'm notoriously horrible about fixing exciting main dishes with boring side dishes.  Side dishes just take so much effort!  At least that's what it seems like.

But these carrots are incredibly easy - less than 5 minutes prep.  And another thing I love...they are the perfect recipe to involve the kids in! 


Honey Thyme Roasted Carrots
adapted from "Taste of Home, December 2013"

• 2 cups baby carrots
• 1-2 t. dried thyme
• 2 T. olive oil
• 1 T. honey
• 1/2 t. salt

In a large bowl, mix together olive oil, honey, and seasonings.  Add carrots and toss to coat.  Spread in a single layer on a baking sheet and bake at 400 degrees for 20-25 minutes, or until tender.  Serves 2-4

pan fried okra

If I were asked what foods I couldn't live without, the list would probably go like this...chocolate, cookies, pie, and okra.  Okra is my absolutely favorite vegetable, and it appears on our dinner table at least once a week.  I can't get enough of it!  It just makes me happy.


While I've eaten okra in various formats, I would agree with most southerners that the best way to eat it is fried.  At home, I don't do a lot of deep frying - it takes too much oil and too much time (not to mention how it destroys my clothes with all that splattering).  So, when I make my okra, I pan fry.  Here's my simple method.

Pan Fried Okra

• 3 T. oil
• 1 1/2 cups frozen okra
• 3 T. buttermilk or milk
• 1/4 cup flour
• 1/4 cup cornmeal
• 1 T. creole seasoning

Heat a skillet over medium-high heat; when the skillet gets hot, add oil and allow to heat.

Meanwhile, defrost okra in the microwave for 2-3 minutes, or until only partially frozen.  Add buttermilk or milk and toss to coat; drain any excess liquid.  Add remaining ingredients and toss to coat.  Pour into hot oil and cook and toss until breading is golden brown.

rich french onion soup

I've always enjoyed French Onion Soup, but I've never actually made it myself.  This recipe looked easy (it's made in the slow cooker) and yet rich and delicious...and I was right!  It didn't disappoint.  I did make a key change, however.

I had bought French bread to slice and toast on top of the soup, but by the time I made the soup, the bread had molded.  Gross. :(  So instead, I just threw in some elbow macaroni and cooked that in the soup.  When the macaroni was tender, I dished it out into bowls, tossed some cheese on top, and broiled it.  We all liked the macaroni in the soup way more than having a piece of bread toasted on top.  Necessity really is the mother of some awesome inventions! 

Rich French Onion Soup
adapted from this recipe on www.tasteofhome.com

• 6 large onions, chopped 
• 1/2 cup butter 
• 6 cans (10-1/2 ounces each) condensed beef broth, undiluted 
• 1-1/2 teaspoons Worcestershire sauce 
• 3 bay leaves 
• 1-2 cups elbow macaroni, uncooked 
• Shredded Parmesan and shredded part-skim mozzarella cheese 

In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours or until the onions are tender. Add macaroni; cook an additional 15 minutes or until macaroni is tender.  Discard bay leaves. Ladle soup into ovenproof bowls. Sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.

grilled chicken marinade

This marinade was so simple and has turned out to be a new favorite of mine.  It took our grilled chicken to a whole new level.  Whether you bake your chicken, grill it outside, or just plop it on a counter top grill like I did, you will love the flavor this marinade imparts.

Grilled Chicken Marinade
from Gooseberry Patch's Grilling and Campfire Cooking

• 1/4 cup lemon juice
• 2 T. olive oil
• 2 cloves garlic, minced
• 1/2 t. dried oregano
• 1/2 t. dry mustard
• salt to taste
• 1-1/2 to 2 lbs. boneless, skinless chicken breasts

Mix together marinade ingredients.  Flatten chicken slightly and place in a shallow glass dish.  Pour marinade over chicken, turning to coat well.  Cover and refrigerate for 2 to 8 hours.  Drain, discarding marinade.  Grill chicken as desired.  Serves 4 to 6. 

hawaiian sweet bread

I've always wanted to go to Hawaii (doesn't everyone?).  My husband went when he was in high school, and he still talks about it.  The gorgeous beaches, the beautiful sunsets, the chocolate-covered macadamia nuts...sigh.  I'd love to be there right now instead of baking in the hot Texas summer.

Someday I'll go to Hawaii.  Until then, I'll just get a taste of it by baking up fresh loaves of the sweetest bread around.  This Hawaiian sweet bread is deliciously sweet and moist thanks to the secret ingredient - a baked potato!  It's perfect for chicken salad sandwiches, if you can get the loaf to last that long.  Most of the time, we just eat it fresh out of the oven.  SO good.

Hawaiian Sweet Bread

• 1 large baking potato
• 3 T. sugar
• 1 package active dry yeast
• 1/3 cup milk
• 1 t. salt
• 1/2 cup butter
• 2 eggs
• 3/4 cup sugar
• 4 cups bread flour

Boil potato until soft.  Save 1/3 cup of boiling water and cool to lukewarm.  Peel and mash potato; measure 1/2 cup.  Add 3 tablespoons sugar and yeast to lukewarm water.  Stir until dissolved.  Stir in potato and set aside to rise until doubled.  Scald milk and salt.  Add butter to milk mixture and stir until melted.  Add eggs and remaining sugar to milk mixture; stir to combine, and then add to potato mixture.  Gradually add flour until mixture is in dough form (dough will be soft and sticky).  Place dough mixture in a bowl sprayed with cooking spray and cover.  When dough has doubled in bulk, divide into two equal parts and place in two greased loaf pans.  Let dough rise again until double in bulk.  Cook in a 350 degree oven for about 30-40 minutes, or until tops have browned. 

skinny oven-fried chicken

Easy, healthy, oven fried chicken is just two Ziplock bags away...seriously!  I discovered a recipe in the June/July 2013 issue of Taste of Home for oven-fried drumsticks.  I love dark meat, but what I had in my freezer was boneless, skinless chicken breasts.  So...I made my chicken even skinnier than the original.  It turned out beautifully!

Skinny Oven-Fried Chicken
adapted from "Taste of Home June/July 2013"

• 1 cup fat-free plain Greek yogurt
• 1 T. Dijon mustard
• 2 garlic cloves, minced
• 3 boneless, skinless chicken breasts
• 1/2 cup whole wheat flower
• 2 t. paprika
• 1 t. baking powder
• 1 t. salt
• 1 t. pepper

In a large Ziplock bag, combine yogurt, mustard, and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.  In another plastic bag, mix remaining ingredients.  Remove chicken from the marinade and shake it in the flour mixture, one piece at a time.  Place on a broiler pan that has been coated with cooking spray.  Bake at 375 for 45 minutes or until cooked through.

mom's meat loaf

This meat loaf is a quick fix - something Mom made on those evenings when she just really didn't have the time or inclination to do much else.  It's never the same because she never measures a thing!  It's not wrapped in bacon...it's not slathered in any special sauces...it would never win a cooking contest...but it's my mom's. :)

Mom's Meat Loaf

• 1 lb. hamburger meat
• 3/4 cup oatmeal or crushed crackers
• 1 egg
• 1/2 medium onion, diced
• 1/4 cup diced green bell pepper
• 8 oz. tomato sauce
• 1 T. Worchestershire sauce
• salt, pepper, garlic powder to taste

Combine all ingredients in a large bowl.  Place into a baking dish coated with cooking spray.  Shape into a loaf and bake at 375 degrees for 30-35 minutes.  Drizzle with ketchup before serving. 

Note: All ingredients and measurements are just estimates...Mom throws in whatever sounds good in whatever amount looks good!

beef brisket

Beef Brisket
modified from Taste of Home online

• 2 t. chipotle chili powder, divided
• 1/2 t. paprika
• 1/2 t. garlic powder
• 1/2 t. ground mustard
• 1/2 t. steak seasoning
• 1 fresh beef brisket, trimmed (4 pounds)
• 2 cups water
• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 2 T. brown sugar
• 2 t. Liquid Smoke

Sprinkle 1 t. of chili powder, paprika, garlic powder, ground mustard, and steak seasoning over top of brisket.  Place on a rack in a shallow roasting pan.  Bake, uncovered, at 325 degrees for 2 hours.  Let stand for 20 minutes.  Thinly slice meat across the grain.  Place in a foil-lined baking dish.  In a bowl, combine remaining ingredients; pour over meat.  Cover tightly with foil and bake an additional 3 hours, or until tender.  Serves 16.

christmas jam

Christmas Jam is easy to make if you know how to can, and because you can use either fresh or frozen fruit, you can make it any time of year!

Christmas Jam

• 40 oz. frozen whole strawberries or 2 ½ quarts fresh strawberries
• 1 pound fresh or frozen cranberries
• 5 pounds sugar
• 2 pouches (3 ounces each) liquid pectin

Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; add pectin. Cool for 5 minutes; skim off foam. Pour hot into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Yield: about 14 half pints.

chicken and noodles

I was reminded of this recipe today when the cold wind whipped through my sweater - chicken and noodles is the thing to eat when it's cold outside!  It's economical, delicious, and the smell of it cooking will fill your whole house with warm fuzzies!

This is a recipe that I grew up with.  My Popie was famous for it - he would have all of the family over for chicken and noodles and oatmeal bread.  My mom carried on the tradition, and now I love to make it for my family.  :)

Chicken and Noodles

• Whole fryer chicken (3-4 lbs.)
• 1 egg (large or jumbo)
• 1/2 t. salt
• 1 cup flour
• Pepper and thyme to taste

Cook a whole chicken in water; sprinkle with thyme, salt, and pepper.  When cooked, remove chicken meat from bones and save broth.

Combine thyme, 1/2 t. salt, 1 jumbo egg, and up to 1 cup flour; dough should be stiff.  Roll flat, roll up, and then cut into thin noodles.  Boil noodles in about 1 quart of broth for 10 minutes.  Add chicken and cook through.

smothered slow cooker chicken

We were searching for something healthy and delicious, and the two of us concocted this wonderful dish.  It's chock full of veggies and made in the slow cooker. 

Smothered Slow Cooker Chicken

• 2 leeks, thinly sliced
• 1 cup baby carrots
• 4 celery stalks, sliced
• 6 chicken breast halves
• 1 t. tarragon
• 1 t. basil
• 1 t. thyme
• 1/2 t. pepper
• 8 oz. sliced mushrooms
• 10-3/4 oz. can cream of chicken soup
• 1-oz. package onion soup mix
• 2 T. cornstarch
• 1/3 dry white wine

Place leeks, carrots, and celery in a large slow cooker.  Arrange chicken breasts over the top.  Sprinkle with seasonings.  Top with mushrooms.  In a separate bowl, combine soup and soup mix; pour over chicken.  Cover and cook on high setting for 4 hours (5 hours if using frozen chicken breasts).  In a separate bowl, combine cornstarch and wine.  Pour over chicken and stir well.  Continue cooking on high setting, uncovered, for an additional 10 minutes, or until sauce has thickened.  Serve over rice, noodles, or mashed potatoes.  Serves 6.

creamy chicken noodle soup

The nice thing about cold weather is that it gives me an opportunity to make soup.  I just love it.  This soup is particularly delicious on cold, windy days.  It's chock full of chicken, veggies, and noodles with just the right amount of seasonings and creamy broth to warm up your whole body.  You could make it more brothy if you want, but we are a chunky soup family. :)

Creamy Chicken Noodle Soup

• 2 t. olive oil
• 1 onion, chopped
• 4 celery ribs, chopped
• 4 carrots, sliced
• 1 t. salt
• 1/2 t. rosemary
• 1 t. thyme
• 6-8 cups chicken broth
• 4 cups cooked chicken
• 1 package egg noodles
• 1 cup whipping cream
• 1 cup mushrooms, sliced

In a large stockpot, saute onion, celery, and carrots in olive oil until crisp-tender (about 5-8 minutes).  Add seasonings, broth, and cooked chicken; bring to a boil.  Add noodles and cook until tender (about 7 minutes, depending upon your package instructions).  Reduce heat to medium-low.  Add whipping cream and mushrooms, cooking and stirring for 5 minutes or until heated through.

honey rosemary pork

I was desperate.  I wanted to serve Cookie Bandit something special, but we were low on funds and on time.  It's practically impossible to cook with Miss Pebbles roaming the kitchen - she crawls over to my feet and wraps herself around my ankles.  I can often get her to play by herself for a few minutes in the living room while I whip something up, but 15 minutes or so is about all I get.  It's difficult to cook fancy dishes in 15 minutes!

That's why I created this.  It's beautiful and remarkably easy, and it tastes like something that could be served at the Cheesecake Factory.  When Cookie Bandit dug in, his eyes lit up like it was Christmas.  Made my day!

Honey Rosemary Pork

• 6 T. honey
• 3 T. olive oil, divided
• 2 T. Dijon mustard
• 2 t. dried rosemary
• 2 t. balsamic vinegar
• 4 garlic cloves, minced
• 1/4 t. salt
• 1/4 t. pepper
• 4 boneless pork chops

In a small bowl, combine the honey, 1 T. oil, mustard, rosemary, vinegar, garlic, salt, and pepper; set aside  In a large nonstick skillet, brown pork on both sides in remaining oil.  Transfer to a baking dish coated with cooking spray.  Pour honey mixture over pork chops and bake, uncovered, at 350 degrees for 15 minutes or until done.

best broccoli-cheese soup ever

This soup is so easy, and it's really the best broccoli-cheese soup I've ever had!

Tea Room Broccoli-Cheese Soup

from Gooseberry Patch's Slow Cooking All Year Round

• 1/2 cup margarine
• 16 oz. package frozen broccoli cuts
• 2 10-3/4 oz. cans cream of chicken soup
• 2 10-3/4 oz. cans cream of mushroom soup
• 4 cups milk
• 16-oz. package pasteurized process cheese spread, cubed

In a skillet over medium heat, melt margarine.  Add broccoli; cook and stir for 5-10 minutes.  Add broccoli mixture to a slow cooker; stir in remaining ingredients.  Cover and cook on low setting, stirring occasionally, for 3 to 4 hours.  Serves 8 to 10.

white chocolate scones

When life gets crazy, it's great to have quick and easy recipes on hand.  This one fits the bill, and I love it because it's such a treat.  Scones are so special and delicious.  They made a delicious breakfast on Saturday morning and a wonderful treat during my tea breaks!  I hope you enjoy them as much as I do - they are delicious!

White Chocolate Scones

• 1/2 cup sugar, divided
• 1 1/4 cups flour
• 1 1/4 t. baking powder
• 1/4 t. baking soda
• 6 T. chilled butter, sliced
• 1/2 cup white chocolate chips
• 1/2 cup buttermilk, divided

Combine 1/3 cup sugar, flour, baking powder, and baking soda in a mixing bowl; cut in butter until mixture resembles coarse crumbs.  Fold in white chocolate chips; stir in 7 tablespoons buttermilk until just moistened.  Knead dough 6 to 8 times.  Pat into an 8-inch circle onto an ungreased baking sheet; cut into 8 wedges.  Or, pat dough into a greased scone pan.  Brush tops with remaining buttermilk and sprinkle with remaining sugar.  Bake at 350 degrees for 15 minutes or until golden.  Serves 8.

white pizza

Let me share with you my new obsession...white pizza.

I'm a huge fan of regular pizza - you know, the kind slathered with tomato sauce, loaded with meats and veggies, and dripping with melted mozzarella.  Yum.  But lately I've been trying to eat a low-acid diet, which means no tomato sauce.  We've also been trying to stick to a pretty strict budget, which means no red meat overloads.  I thought my pizza days were over for a while...until now, that is.

White Pizza

• prepared pizza crust dough
• 1 cup Alfredo sauce
• 1/2 onion, cut into strips
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1-2 cups cooked and shredded chicken
• 2 cups mozzarella

Spread Alfredo sauce over prepared dough.  Sprinkle on vegetables and chicken.  Cover with mozzarella.  Bake according to crust recipe until cheese has melted and crust has browned. 

rustic homemade noodles

Have you ever tried to make homemade noodles?  They are amazing, especially in soups and casseroles.  Their thicker, denser texture really gives you something to chew.

My mom is amazing at making homemade noodles.  I'm working on it, although I can't claim "amazing" just yet.  As mom always said, it takes a bit of practice to figure out exactly how dense the dough needs to be and to cut those noodles consistently thin.  But, even if you aren't perfect at it, making homemade noodles will never fail to impress your customers and liven up any meal.

Rustic Homemade Noodles

• 2 cups flour
• 3 jumbo eggs
• 1 t. salt

Mix above ingredients together.  Knead dough until rubbery (springs back when touched).  Knead a lot!  Using a rolling pin and a floured surface, roll the dough out very thing.  Roll up the thin dough into a log.  Using a sharp knife, cut into thin strips.  Immediately loosen the noodles.  Add to boiling water or broth and cook for 10-20 minutes, or until tender.

cherry streuselkuchen

I remember as a kid that my mom had a friend named Tammy.  I just loved her.  She always looked pretty, her food was delicious, and she bought me a hair bow once.  I guess it's pretty easy to win over a little girl when you've got hair bows! :)

We got this recipe from her, and I always loved it when my mom would make it.  That didn't happen often - it was a bit more involved than my busy mom had time for - but it was always such a treat.  The cake-like bottom with cherry filling and streusel topping just made me swoon.  I don't know why my mom cut it into small little bars - I always ate WAY more than just one serving.

Cherry Streuselkuchen

• 3 cans (14.5 oz. each) sour cherries, drained
• 4 cups flour
• 1 cup plus 1 T. sugar, divided
• dash salt
• 1 cup milk
• 2 packages active dry yeast
• 1 egg, room temperature
• 1/3 cup oil

For the crumb topping:

• 2 sticks unsalted butter
• 2 t. vanilla sugar (or a splash of vanilla or 1/2 t. vanilla powder)
• 1 1/3 cup sugar
• 2 cups flour

Place flour in the center of a large bowl.  Add 1 cup sugar around the outer edge of the flour.  Make a little well in the center, and add a dash of salt.  Heat milk in microwave for 1 1/2 minutes.  Dissolve yeast and 1 T. sugar in milk and stir.  Pour into well in center of flour.  Use fork to mix - some sugar and some flour will stay on the sides of the bowl.  Let rise for 45 minutes; dough will appear cracked. Combine egg and oil; pour into dough and stir.  Gather dough in the bowl, adding more flour if necessary.  Knead dough on a lightly floured counter.  Spread dough on a greased cookie sheet.  Spread cherries over the dough.To make crumb topping, combine butter, vanilla sugar, and sugar until creamy.  Add flour and crumble by hand or fork.  Sprinkle over top of cherries.  Preheat oven on lowest setting.  Bake cake in oven on lowest setting (warm) for 15 minutes.  Turn oven to 325 degrees and bake for 45 minutes or until light golden brown, checking after 30 minutes.

cinnamon rolls with caramel cream cheese frosting

I just love cinnamon rolls and have been on the search for a good recipe for a while now.  After combining elements of several recipes and a few things from our own imagination, this is what we've come up with.  It's positively divine!

The cinnamon rolls are deliciously moist because of mashed potatoes (the most important secret ingredient in any cinnamon roll recipe).  Because they rise overnight, you don't have to wake up at the crack of dawn to make them.

And the caramel cream cheese frosting?  Yeah - that was my invention.  You're welcome. :)

Cinnamon Rolls with Caramel Cream Cheese Frosting
For the rolls:

• 2 t. plus 2/3 cup sugar, divided
• 1 cup warm water
• 2 packages active dry yeast
• 4 eggs, beaten
• 2/3 cup butter, melted
• 1 t. salt
• 1 cup homemade mashed potatoes
• 6 cups bread flour

For the filling:

• 1 cup brown sugar
• 2 T. cinnamon
• 6 T. melted butter

For the frosting:

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 1 t. vanilla
• 1 cup cream cheese
• 3-4 cups powdered sugar

For the rolls, mix together 2 teaspoons sugar, warm water, and yeast.  Let stand for 5 minutes.

Combine the rest of the roll ingredients in a large mixing bowl and add the yeast mixture.  Stir gently.  Cover dough and let double in size.

For filling, combine brown sugar and cinnamon.  Once the dough has finished rising, roll out into a rectangular shape about 1/4 inch thick.  Spread with 6 T. melted butter and sprinkle liberally with the brown sugar/cinnamon mixture.  Roll up jelly-roll style and cut into 1-inch slices.  Nestle slices together onto two baking sheets or round baking pans that have been greased with melted butter.  Cover loosely with cling wrap and place in refrigerator.  Let rise overnight in refrigerator (6-8 hours).

The next morning, preheat oven to 350 degrees.  Remove rolls from refrigerator and bake for 20-25 minutes or until golden brown.

To make icing, melt butter in a saucepan over low heat.  Stir in the brown sugar and salt.  Cook on low for about 2 minutes or until butter has browned and mixture smells like caramel.  Add milk; remove from heat and add vanilla.  Let cool for about 10 minutes and then add the cream cheese and 3 cups powdered sugar.  Beat until well mixed - add more powdered sugar, if desired, to reach spreadable consistency (note: icing will thicken more as it continues to cool).  Spread icing over baked cinnamon rolls.  Icing may be made the night before and refrigerated.

shepherd's pie

 Shepherd's Pie

• 1 onion, diced
• 1 lb. ground beef
• 1 1/2 cups peas
• 10 3/4 oz. cream of mushroom soup
• 1 cup corn
• 4 potatoes, peeled and cubed
• 1/4 cup milk
• 1 T. butter
• salt, pepper, and rosemary to taste
• shredded cheddar cheese or Velveeta slices to top

In a skillet over medium heat, brown beef and onion; drain.  Add peas, soup, corn, and rosemary; combine and pour into greased 8"x8" baking pan.  Place potatoes in a saucepan and cover with water.  Boil over medium-high heat until tender, about 10 minutes.  Drain; add milk, butter, and seasonings to pan.  Mash potatoes and spread over beef mixture.  Bake, covered, at 350 degrees for 30 minutes.  Sprinkle with cheese and bake, uncovered, another 5 minutes or until cheese has melted.  Serves 4.

Note: For this post, I used shredded Cheddar cheese, but my husband and I both agree that Velveeta is our hands-down favorite topping.  You can find Velveeta slices alongside other sliced cheese in your local grocery store.

tuna noodle casserole

I'm visiting family right now as part of the Thanksgiving holiday, and coming home always makes me nostalgic about the recipes I enjoyed growing up.  One of those classic comfort food classics at our house was tuna noodle casserole.  My mom's was always so creamy and delicious, and it was always topped with crushed potato chips.  The best part was that she could whip up the entire recipe in under half an hour.

I opted for a cheesy topping instead of potato chips (simply because I didn't have chips in the pantry), but this recipe reminded me a lot of my mom's classic.  It was so good, I didn't even miss the potato chips! :)

Tuna Noodle Casserole

• 1 onion, diced
• 8 oz. mushrooms, sliced
• 2 T. butter
• 12 oz. tuna, drained
• 1 cup peas
• 10 3/4 oz. can cream of mushroom soup
• 1 cup milk
• salt and pepper, to taste
• 1 cup shredded Cheddar cheese
• 8 oz. pkg. egg noodles, cooked

Saute onion and mushrooms in butter until tender.  Add tuna, soup, peas, milk, and seasonings; mix well.  Transfer to a greased casserole dish.  Sprinkle with cheese.  Bake, uncovered, for 15 minutes at 375 degrees, until hot and bubbly.  Serves 6. 

banana nog bread

One of my favorite snacks this time of year is warm banana bread with a glass of egg nog.  I thought...why not combine the two?

Banana Nog Bread

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup smashed very-ripe banana (about 2 bananas)
• 1/4 cup egg nog
• 1 t. vanilla
• 1 3/4 cup flour
• 1 t. baking powder
• 1/4 t. salt
• 1/8 t. baking soda
• nutmeg to taste

In a large bowl, cream butter and sugar.  Add eggs, bananas, egg nog, and vanilla; mix well.  Add flour, baking powder, salt, and baking soda; mix well.  Pour into a greased loaf pan; sprinkle nutmeg over top.  Bake at 350 degrees for 50-55 minutes, or until toothpick comes out clean.  Makes 1 loaf or 3 mini loaves. 

braised chicken and veggies

I just love recipes that result in platters full of delicious food.  And by platters, I mean platters...look at that thing!  There's just food piled everywhere!

This recipe is one of my all-time favorites.  I won't lie...it does take a bit of time (and dishes!) to make.  But, it's not difficult and is definitely a crowd pleaser when company comes over.  If you are looking for a stick-to-your-ribs, comfort food kind of meal, this is it!


Braised Chicken and Veggies

• 1 onion, sliced
• 1 large carrot, sliced
• 2 stalks celery, sliced
• 4 potatoes, diced
• 3 T. butter, divided
• 6 boneless, skinless chicken breast halves
• 1 cup dry white wine (chicken broth may be used as a substitute)
• 1 1/3 cup chicken broth
• 1 T. minced fresh parsley
• 1 t. salt
• 1 t. thyme
• 1/4 t. white pepper
• 1 bay leaf
• 3 T. flour
• 1/2 cup evaporated milk
• 1/2 pound fresh mushrooms, quartered

In a large nonstick skillet, saute onion, carrot, potatoes, and celery in 2 T. butter for 10 minutes, or until tender.  Remove vegetables; set aside and keep warm.

Add chicken to the skillet; brown on both sides.  Remove and keep warm.  Add wine; simmer until reduced to 1/2 cup.  Stir in broth and seasonings.  Return chicken to pan; cover and simmer for 5-10 minutes, or until chicken is cooked through.  Remove chicken to a serving platter; keep warm.

In a separate skillet, saute mushrooms in remaining 1 tablespoon of butter until tender.  Pour cooked mushrooms into wine mixture; add remaining cooked veggies.  In a separate bowl, combine flour and milk until smooth; gradually stir into veggies.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Discard bay leaf.  Spoon sauce with veggies over chicken.  Serves 6.

cinnamon streusel donuts

For Christmas last year, my family gave me a donut pan.  I haven't had much chance to use it with moving and having a baby and all, but I'm finally breaking it in.  This recipe has been my favorite donut recipe to date, and you can probably understand why.  A baked donut, covered in cinnamon and brown sugar...can anything outside of chocolate top that?!

These are perfect with a cup of tea, perfect for a breakfast on-the-run, and would even make good muffins (if you don't have a donut pan).  

Cinnamon Streusel Donuts
Adapted from Cinnamon Streusel Baked Donuts on Tasty Kitchen

• 1/3 cup sugar
• 2 eggs
• 1/4 cup vegetable oil
• 2 T. plain yogurt
• 1 t. vanilla extract
• 1 cup flour
• 1 t. baking powder
• 1/4 t. salt

For the streusel topping:

• 1/4 cup brown sugar
• 2 T. old-fashioned oats
• 1 T. butter
• 1/2 t. cinnamon

In a bowl, whisk together sugar, eggs, oil, yogurt, and vanilla until smooth.  Gently fold in flour, baking powder, and salt.  Pour batter into a Ziploc bag and cut an opening in one corner.  Grease a donut pan and fill molds with batter by squeezing through the opening in the Ziploc bag.

To make streusel, use a pastry cutter or fork to combine brown sugar, oats, butter, and cinnamon; mixture should resemble coarse crumbs.  Sprinkle streusel over tops of donuts.

Bake donuts at 375 for 9-10 minutes.  You may need to gently press streusel back into the tops of warm donuts.  Makes 6 donuts.

apple fritters with caramel sauce

Most days we eat a normal breakfast of cereal or toast.  But on weekends, I like to treat Cookie Bandit to something fun and special.  That's when I bust out the waffle iron or the muffin tin and try out all of those wonderful recipes I keep seeing online.  Recently, I found this one and boy was it a winner!

These apple fritters are incredibly easy to make.  I modified the recipe a bit by adding more cinnamon and some nutmeg, but no matter how you do it, it's sure to be a winner.  You just peel, core, and grate the apples; mix them with a bit of flour, milk, eggs, and spices; and then cook them like a pancake!

Apple Fritters with Caramel Sauce
adapted from Tasty Kitchen

For the apple fritters:

• 2 large Gala apples
• 1/2 cup milk
• 2 eggs
• 1 t. vanilla
• 1 1/2 cups flour
• 1/4 cups sugar
• 1/4 t. salt
• 1/2 t. baking powder
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 2-4 T. butter, for frying

Peel, core, and grate apples into a large bowl (do not drain).  Stir in milk, eggs, and vanilla.  Stir in all dry ingredients until just combined.  Heat a large skillet over medium to medium-high heat.  Grease liberally with butter.  Brown batter by 1/4 cupfuls onto the hot surface.  Once edges have browned, flip to cook the other side.  Remove hot cakes to a plate and cover with foil to keep warm.  Re-grease the pan with more butter and repeat until all the fritter cakes are cooked.

For the caramel sauce:

• 1/2 cups butter
• 1 cup brown sugar
• 1/4 cup cream
• 1 dash salt
• 1/2 t. vanilla

Melt butter and sugar together over medium heat while stirring occasionally.  Let mixture simmer lightly until it starts to bubble and look foamy.  Cook this for 3-5 minutes.  Stir in milk, salt, and vanilla.  Turn burner off, but leave caramel sauce on the hot stove until ready to serve. 

lemon poppy seed bread with white wine glaze

Sometimes recipes are created when you don't have any of the ingredients in your pantry that you thought you did.  This is one of those.

I wanted to make my husband some almond poppy seed bread.  I just love that stuff, and I demanded that he try it.  Did I check my pantry for any of the ingredients?  Of course not!  I was sure that we had all of it.  I mean, who doesn't have almond extract in their pantry? :)

Turns out, I didn't have almond extract or about three other of the necessary ingredients.  So I just made something up instead.  I think I may like this new bread even better!  The lemon flavor is light and refreshing, the glaze is perfectly sweet, and it makes enough to feed all of your friends.  It's the perfect bread for sharing.

Lemon Poppy Seed Bread with White Wine Glaze

• 3 cups flour
• 3 1/2 cups sugar
• 1 1/2 t. baking powder
• 1 1/2 t. salt
• 1 T. poppy seeds
• 3 3ggs
• 1 1/2 cups milk
• 1 1/2 cups oil
• 1 T. lemon zest
• 1 T. each vanilla extract, lemon extract, and butter flavoring
• sliced almonds for garnish

Mix dry ingredients in large bowl.  Mix liquid ingredients in medium bowl.  Add liquid to dry and beat for 2 minutes, or until smooth.  Pour batter into 3 greased loaf pans.  Sprinkle tops with almonds.  Bake for 50-60 minutes at 350 degrees.  Pour glaze on warm loaves.

White Wine Glaze

• 1/4 cup white wine
• 3/4 cup sugar
• 1/2 t. each vanilla extract, lemon extract, and butter flavoring

Combine ingredients in saucepan.  Bring to a boil, then simmer for 2-3 minutes.  Pour over warm loaves

bacon ranch beans

I was looking in my pantry several weeks ago and thought what if I mixed corn and beans and bacon and Rotel and Ranch dressing...would that be good?  Days went by, and the thought never left my head.  I just had to try it!

The conclusion...yes, yes, YES, they do go together.  They go together very well.  So well I had to share it with you!


Bacon Ranch Beans

• half pound bacon, diced
• 1 cup frozen corn
• 3 green onions, sliced
• 1 can Rotel, undrained
• 1 packet Ranch dressing mix
• 3 cans beans, drained and rinsed

In a large skillet, heat bacon over medium heat until crispy.  Stir in corn and onions; cook until corn is heated through.  Add Rotel and dressing mix; stir until well combined.  Add beans; cook and stir until beans are heated through.  Serves 8. 

grilled chicken salad with chipotle-lime vinaigrette

Although the ingredient list might be a little long, don't let it intimidate you.  It's actually quite easy to put together and makes a delicious dinner for two. 

Grilled Chicken Salad with Chipotle-Lime Vinaigrette
adapted from this recipe on Tasty Kitchen

• 1 chipotle pepper (from a can with adobo sauce), minced
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/2 cup olive oil
• 1/4 t. salt
• 1/8 t. black pepper
• 1/8 t. garlic powder
• 1/2 t. cumin
• 1 t. sugar
• 2 thin boneless, skinless chicken breasts
• 1 head Romaine lettuce, chopped
• 1 cup matchstick carrots
• 2 cups frozen corn
• 1 cup pico de gallo
• 1 avocado, sliced

For the dressing/marinade, combine chipotle pepper, lime juice, cilantro, seasonings, and sugar in a small bowl.  Whisk in olive oil.  Pour half of the dressing into a zip top bag and add chicken breasts.  Marinate for at least an hour or up to overnight.  Refrigerate the rest of the dressing.

Preheat a grill to medium-high heat (a George Foreman grill works great).  Grill chicken until cooked through. 

Meanwhile, roast the frozen corn by broiling it on the top rack of your oven for 8-10 minutes or until it has brown spots.  In a large bowl, combine the lettuce and carrots.  Whisk the dressing to recombine and then toss with lettuce and carrots.  Slice chicken into thin pieces and place on top of salad.  Top salad with roasted corn, avocado, and pico de gallo. 

creamy lemon-pepper bow tie pasta

The weather is finally getting cold here, and nothing warms us up like a creamy pasta dish.  This one is incredibly easy and makes a beautiful side or main dish.  The flavors are also fantastic and can be easily customized to meet your individual tastes.  You must try it!

Creamy Lemon-Pepper Bow Tie Pasta

• 1 box bow tie pasta
• 1 lb. chicken breasts, cut into 1-inch strips
• lemon-pepper seasoning
• 2 garlic cloves, minced
• 1 T. canola oil
• 1 cup chicken broth
• 1 cup fresh or frozen vegetables
• 2/3 cup shredded carrots
• 3 oz. cream cheese
• 2 t. lemon juice
• salt, to taste
• heavy cream (optional)

Cook pasta according to package instructions.  Meanwhile, sprinkle chicken liberally with lemon-pepper.  In a large nonstick skillet, stir fry the chicken and garlic in oil until the chicken is cooked through.  Remove and keep warm.  Add broth, vegetables, cream cheese, and lemon juice to the skillet; cook and stir until cheese is melted.  Drain pasta.  Add pasta, chicken, and salt to vegetable mixture; heat through.  If desired, add heavy cream to thin consistency of sauce. 

sugar cookies

I love sugar cookies!

Everybody has got a sugar cookie recipe that they swear by, and this is mine.  It makes a ton of delicious, moist, thick cookies that even taste good after they've been frozen.  My decorating skills may leave a lot to be desired, but my cookie recipe does not! :)


Sugar Cookies

• 6 cups flour (may have to add more if dough is sticky)
• 1 t. baking soda
• 1 cup Crisco
• 2 1/2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 1 t. vanilla

Sift dry ingredients; set aside.  Blend Crisco, sugar, and eggs.  Add vanilla.  Add dry ingredients, alternating with buttermilk.  Roll dough out to a medium thickness (about 1/4 inch thick).  Cut into shapes with cookie cutters.  Bake at 350 degrees for about 8-10 minutes.  Cool before frosting.

sour cream chicken enchiladas

Are you ready?  I'm about to share with you one of my family's favorite recipes.  We had it at least once a month.  We served it to company several times.  We took it to all the potlucks.  Why?  It's just that good.

Sour Cream Chicken Enchiladas

• 12 corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 4 oz. chopped green chilies
• 1/2 cup onion, chopped
• 1/2 t. salt
• 2 cups chicken, chopped
• 2 cups grated cheddar

Combine soups, sour cream, green chilies, and salt.  Heat and stir until smooth.  Mix cheese, onion, and chicken.  Steam tortillas to soften, and place chicken mixture across center of tortilla.  Roll and place seam side down in casserole dish.  (To prevent tortillas from being hard, spray dish with cooking spray and then pour a little of the soup mixture on the bottom.)  Pour soup mixture over enchiladas.  Sprinkle with additional cheese and onion if desired.  Bake at 350 degrees for 40 to 50 minutes. 

chocolate chip muffins

I love, love, love me some chocolate.  Today's recipe is one of the best muffin recipes I've found - they are absolutely gorgeous and brimming with chocolate chips.  This muffin bakes up so beautiful and round that it's the perfect thing to make for company.  But I really love how the breading just melts in your mouth leaving you with nothing but the chocolate chips melting on your tongue.  Delicious!


Chocolate Chip Muffins
from Tasty Kitchen

• 1 1/2 cups flour
• 3/4 cups sugar
• 1/2 t. salt
• 2 t. baking powder
• 1 cup chocolate chips
• 1/3 cup canola oil
• 1 egg
• 1/3 cup (approximately) milk

Combine flour, sugar, salt, and baking powder.  Place vegetable oil into a 1-cup measuring cup; add the egg and enough milk to make 1 cup of liquid.  Beat gently and then mix with flour mixture.  Stir in chocolate chips.  Fill greased muffin tin about 2/3 full with batter.  Bake at 375 degrees for 14-16 minutes.  Makes 6-9 muffins.

bacon-fried spiced apples

This recipe tastes just like the fried apples at Cracker Barrel...absolutely delicious.  And I couldn't believe how easy it was. 

Bacon-Fried Spiced Apples
from Gooseberry Patch's The Harvest Table

• 2 T. bacon drippings
• 2 apples, cored and sliced into rings
• 1/3 cup brown sugar, packed
• 1 t. cinnamon

Warm bacon drippings in a skillet over medium heat.  Add apples and cook for 2 minutes.  Sprinkle brown sugar and cinnamon over apples.  Turn over; continue cooking for one to 2 minutes, until apples are tender and golden.  Serves 4 to 6. 

traditional homemade ice cream

We have a Fourth of July tradition in my family.  Every year, we make a batch of my mom's delicious homemade ice cream, pack it in an ice chest along with brownies and other deliciousness, and then enjoy our sugar rush while watching the town's fireworks show.  I love traditions.

I've featured homemade ice creams on this site before, but those are a bit different.  They are made custard-style, so they end up with that delicious smooth and creamy texture that you find in the best store-bought ice creams.  Mom's ice cream is the traditional kind - that irreplaceable, only-can-be-made-at-home ice cream.  It's delicious!

Traditional Homemade Ice Cream

• 6 eggs (or the equivalent of egg substitute)
• 2 cups sugar
• 1 t. vanilla
• 1/2 pint whipping cream
• milk (approximately 2 quarts)

Blend the eggs, sugar, and vanilla in a blender.  Add the whipping cream and blend until smooth.  Pour into a 4-quart ice cream maker, and then add enough milk to bring mixture to the fill line.  Freeze according to ice cream maker instructions.  (If you're cool, add Butterfinger.)

marshmallow clouds

I used to love walking through the mall and stopping by Mrs. Fields' Cookies...did anyone else do that?  My favorites were the M&M cookies.  I was one lucky girl the day I discovered that my mom actually owned a Mrs. Fields cookie cookbook.  I used to spend hours just looking at all of the pictures and deciding what I would make next.  To this day, the cookbook often disappears off my mom's bookshelf (I think my sister and I are both to blame for that one).

My absolute favorite recipe from the cookbook is one that Mrs. Fields' daughter Jessica invented.  Jessica probably has her own kids now, and I hope she makes these cookies with them.  They are absolutely divine!

Jessica's Marshmallow Clouds
from Mrs. Fields Cookies

• 3 cups flour
• 2/3 cup cocoa powder
• 1/2 t. baking soda
• 1 cup white sugar
• 1 cup light brown sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 t. pure vanilla extract
• 2 cups (12 oz.) miniature semisweet chocolate chips
• 8 oz. miniature marshmallows, frozen

Preheat oven to 400 degrees.  In a medium bowl, combine flour, cocoa, and baking soda; set aside.  Combine sugars in a large bowl.  Using an electric mixer, blend in butter.  Add eggs and vanilla; beat at medium speed until light and fluffy.  Add the flour mixture and chocolate chips, and blend at low speed until combined.  Batter will be very stiff.  Wrap a heaping tablespoonful of dough around 4-5 frozen marshmallows.  Place balls on ungreased baking sheet, 2 inches apart.  Bake 8-10 minutes.

buttermilk mushroom pork chops

I am so excited to share this recipe with you!  I was thinking one day...wouldn't pork chops be good if they were cooked until tender and then slathered in a creamy mushroom sauce?  And wouldn't it be great if the recipe was easy?  and healthy?  and not all that complicated?

I experimented and experimented, and this is the final result.  On the last test run, my husband gave me a HUGE thumbs up (since his mouth was full).  I agreed.  These pork chops are simple but oh so delicious!

Buttermilk Mushroom Pork Chops

• 6-8 boneless pork chops
• salt and pepper
• 1/4 cup flour
• 16 oz. mushrooms
• 1 T. butter
• 1/2 cup white wine (or chicken broth)
• 1 T. basil
• 1/2 t. salt (optional)
• 1 cup buttermilk
• 1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops and then dredge each in flour.  Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray.  Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes).  Add white wine, scraping up any browned bits from the bottom of the pan.  Pour mushrooms and wine over pork chops; sprinkle basil over the tops.  Cook on high for 4 hours.  Combine salt, buttermilk, and soup; mix well.  Pour mixture over top of pork chops, and cook for another 30 minutes.  Stir to combine before serving.

sausage lentil soup

Since the day I first tried lentils I've been smitten.  Lentil soup is so easy and quick, provides a good dose of fiber, and is just plain delicious.

I've been off in search of more soups since then, and my Taste of Home Light and Tasty cookbooks came to the rescue once again.  (Seriously, if you ever find one, snatch it up!  They are awesome.)  I found a great recipe for another lentil soup.  This one has sausages (yum) and spinach (yum yum) to make it one of the tastiest and prettiest things ever to grace my soup bowl. 

Sausage Lentil Soup

Adapted from Taste of Home's Light and Tasty 2008

• 1 onion, chopped
• 1 celery rib, chopped
• 1/2 lb. smoked sausage, halved and thinly sliced
• 2 carrots, halved and thinly sliced
• 2 garlic cloves, minced
• 2 cans (14 1/2 oz. each) reduced-sodium chicken broth
• 1/3 cup water
• 1 cup dried lentils, rinsed
• 1/2 t. oregano
• 1/4 t. cumin
• 1/4 t. pepper
• 1 can (14 1/2 oz) stewed tomatoes, cut up
• 1 T. Worchestershire sauce
• 1 cup chopped fresh spinach

In a large saucepan coated with cooking spray, saute onion and celery for 2 minutes.  Add the sausage, carrot, and garlic; cook 2-3 minutes longer or until onion is tender. Stir in the broth, water, lentils, and spices.  Bring to a boil, then reduce heat and cover and simmer for 25-30 minutes or until lentils and vegetables are tender.  Stir in the remaining ingredients; cook until heated through and spinach is wilted.  Serves 6.

oatmeal bread

Today, I'm sharing with you a family recipe.  My mom taught me, her father taught her, and I guarantee you that I'll be teaching the next generation.  It's simply the best bread I have ever had in my life. 

What makes this bread so amazing?  It's the flavor!  It's slightly sweet, incredibly moist, and just perfect.  We eat it as toast, on sandwiches, with soup, or just by itself.  It doesn't last long. :-)

Oatmeal Bread

• 1 cup old-fashioned oats
• 2 cups boiling water
• 3 T. butter
• 2/3 cup brown sugar
• 1 T. sugar
• 2 pkg. active yeast
• 1 1/2 t. salt
• 1/2 cup warm water
• 5 cups flour

In a large bowl, combine the oats, boiling water, butter, and brown sugar; mix well and let cool until lukewarm.  In a separate bowl, combine the sugar, yeast, salt, and warm water.  Let sit for about 5 minutes.  Add yeast mixture to oatmeal mixture and then stir in flour.  Mix in mixer (with dough hook) for 6 minutes, or knead until dough no longer sticks to your fingers (adding flour if necessary).  Let rise for 1 hours.  Shape into loaves and let rise for another hour.  Bake at 350 degrees for about 30 minutes, or until golden brown.

bittersweet chocolate pudding

Oh my goodness, this stuff is sooooo good.  The last time I made it, I couldn't even wait for it to cool down.  I burned my tongue licking the hot saucepan, and I ended up sporting chocolate smudges all over my face.  It's that good.

I first found this recipe on Tasty Kitchen.  The original, submitted by ericalea, calls for whole milk and egg yolks, and that's what I made the first time.  It was amazing.  But, the second time I made it, I decided to try lightening it up with 2% milk and egg substitute...still amazing! 

Bittersweet Chocolate Pudding

adapted from Tasty Kitchen

• 2 T. cornstarch
• 1/8 t. salt
• 1/3 cup cocoa powder
• 1/2 cup sugar
• 2 cups reduced fat milk or milk substitute
• 1/2 cup egg substitute
• 2 T. butter
• 2 t. vanilla

In a medium saucepan, whisk together the cornstarch, cocoa powder, salt, and sugar.  In a separate bowl, combine the milk and egg substitute.  Gradually pour the milk mixture into the saucepan, whisking until thoroughly mixed.  Heat over medium heat, stirring constantly, until mixture starts to boil; boil for 1 minute.  Remove from heat and stir in butter and vanilla.  Serves 4.

vanilla-glazed sweet potatoes

I love sweet potatoes.  They are high in fiber, vitamin A, vitamin C, vitamin E, iron, and calcium...and, of course, they taste amazing.  What's not to love? 

One of my favorite sweet potato recipes comes from Gooseberry Patch's Christmas Book 3.  These aren't exactly low calorie, but they taste absolutely amazing!  They can be made with either sweet potatoes or their oft-confused cousin, the yam.

I chose sweet potatoes.

Vanilla-Glazed Sweet Potatoes
from Gooseberry Patch Christmas 3

• 3 lbs. sweet potatoes, peeled
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 3 T. orange juice
• 1 T. vanilla extract
• 1 t. salt
• 1 t. orange zest
• 1/4 t. pepper
• 1/2 cup chopped pecans

Boil sweet potatoes in water until tender; drain.  Cool slightly, then cut into 1/4 inch slices.  Arrange the slices in a greased, broiler-proof 13"x9" baking dish, overlapping slightly.  In a small saucepan, melt butter over low heat.  Add brown sugar, orange juice, vanilla, salt, orange zest and pepper, stirring until combined.  Heat, but do not allow to boil.  Remove from heat and brush sauce evenly over potato slices.  Broil 6 inches from heat until golden, about 6 or 7 minutes.  Sprinkle with pecans.  Serves 6. 

apple chicken quesadillas

I've always loved a good quesadilla...and this is a good quesadilla.  There's something about the combination of apples, chicken, and corn that is so delightfully different and refreshing!  Dipped in a bit of sour cream and salsa, these things really make a fun meal.

These are also incredibly easy to make.  You mix all of the filler ingredients in a large bowl.  Sometimes I do this in advance and just refrigerate it.

Apple Chicken Quesadillas
adapted from Taste of Home's Light and Tasty 2004

• 2 medium tart apples, sliced and cut into pieces
• 1 cup diced cooked chicken breast
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 1 fresh tomato, chopped
• 1/2 onion, chopped
• 1/4 t. salt
• 8 8-inch flour tortillas

Combine all ingredients except tortillas in a large bowl.  For each quesadilla, place approximately 3/4 cup of the filling inside a tortilla; fold in half and secure with a toothpick.  Place on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes, or until golden brown.  Turn over and bake 5-8 minutes longer.  Makes 8.

bittersweet hot fudge sauce

One night we had some good friends over for dinner.  After a delicious meal of homemade gnocchi and kickin' pasta sauce, the boys headed to the living room to play video games and us girls stayed in the kitchen.  You know me...when I get in the kitchen, I can't help but experiment!  This weekend's experiment...bittersweet hot fudge sauce.

My friend and I both wanted a hot fudge sauce that was super-chocolatey, not too sweet, and incredibly thick.  We raided the cabinets and came up with this version.  It's incredibly easy to make and gets that nice chewy texture after it's been sitting on ice cream for a while.  I literally can't get enough.

The best part, though, is the hidden ingredient.  We used Creme de Cassis (or currant, in English), but you could use cherry cordial, Port, Madeira, or even coffee!  Lace it with whatever flavor you want...it will be sure to please.

Bittersweet Hot Fudge Sauce

• 1/4 cup butter
• 4 squares (1 ounce each) unsweetened baking chocolate
• 3/4 cup sugar
• 1/2 cup water
• 1 t. vanilla
• 1/4 cup currant, cordial, Port, Madeira, coffee, etc....your choice!

Place the butter and chocolate in a small saucepan and melt over medium-low heat.  Add sugar and water, stirring until sugar has dissolved.  Bring to a boil; boil for 2 minutes, stirring constantly.  Remove from heat.  Add last two ingredients, stirring well to mix.  Serve hot.  Makes 8 servings.

enchilada casserole

Enchilada casserole.

I'm sure there are many versions of this recipe out there, but this one is important.  It's special.  It's my husband's favorite childhood meal.

It should be your favorite, too.  (At least, that's what he thinks.)  And what's not to like?  It's easy, it's delicious, and it makes enough to feed my husband, his parents, his two strapping brothers, their wives, all seven grandchildren, and me.  Okay, okay, I'm lying.  When we are all together, we have to make two casseroles.  But, I bet it would feed us all if the boys didn't eat so much...

Enchilada Casserole

• 1 medium onion, chopped
• chopped green or red pepper (optional)
• jalapeno slices (optional)
• 2 lbs. hamburger
• 1 can enchilada sauce
• 1 can tomato sauce
• 1 can mushroom soup
• 18 corn tortillas
• 16 oz. shredded cheddar cheese
• 1 t. vegetable oil

In a large skillet, cook onion in oil for 5 minutes until lightly brown.  Add beef and brown well; drain.

In a large saucepan, mix together enchilada sauce, tomato sauce, and mushroom soup.  Simmer for 15 minutes.

In a greased 15 1/2 x 10 1/2 x 2 roasting pan, place 6 tortillas.  Layer 1/3 of the meat, 1/3 of the jalapeno peppers, 1/3 of the sauce, and 1 cup of cheese on the tortillas.  Repeat layers 2 times.  Pour excess sauce and cheese on top.  Cover and bake 45 minutes at 350 degrees.  Uncover and bake 15 minutes more.  Let stand for 10 minutes before serving.  Makes fifty thousand servings!

stromboli

Well...hello beautiful.

If you are looking for a fast, easy, hearty, and family-friendly recipe, this is it.  I've always loved stromboli because it is so easy to make and so easy to adapt to my family's tastes.  It's so easy that this recipe was chosen to appear in Gooseberry Patch's Speedy Suppers cookbook.  I love it...I think you'll love it, too.

Stromboli

• 1 loaf frozen bread dough, thawed (or pizza crust recipe)
• cheese, meat, and/or vegetable fillings of your choice
• 1 jar spaghetti sauce

On lightly floured surface, roll out dough into a large rectangle.  Place fillings down the middle of the dough.  Fold in the short ends, then fold the longer ends over the filling.  Pinch to seal.  Place seam side down on a greased baking sheet.  Bake at 350 degrees for 30 minutes or until lightly browned.  Slice and top with spaghetti sauce.  Serves 6-8.

For a lighter meal, choose reduced fat cheeses and meats like ground turkey or turkey pepperoni..or omit the meat altogether!  This can easily be made into a vegetarian meal.

simple chicken stir fry

I used to laugh when I saw recipes for stir fry.  Why would anyone need a recipe?  Isn't the whole point to throw in whatever you feel like?

And, then I tried to make one.  I threw in whatever I felt like.  Afterward, I felt like crying...it was terrible.

I have since tried, on multiple occasions, to make stir fries by simple cooking instinct.  I've failed on all counts.  I've heard that some people have this ability, but apparently I don't.  I've come to terms with it.

Really, I have.

Now, I turn to recipes.  My favorites, though, are those basic stir fry recipes - the ones that provide the foundation for a successful stir fry but allow for some creative interpretations.  This is one of those recipes - it highlights the delicious flavors of the vegetables but not much else.  If you want to eat it just the way it is, it tastes great.  If you want to add more ginger, more heat, different veggies, more soy sauce, or even some orange juice, go right on ahead...it will still taste good because the foundation is there.

It's simple...but that's why it's a keeper.

Simple Chicken Stir-Fry

• 1 T. oil
• 2 chicken breasts, cut into thin strips
• 1 cup each, carrots, broccoli, and green pepper (sliced)
• 3 1/4 cups water, divided
• 3 t. chicken bullion
• 1 T. soy sauce
• 1 t. ginger
• crushed red pepper, to taste
• 1/4 cup cornstarch

Cook chicken in oil in a nonstick skillet until cooked through; remove and keep warm.  Cook vegetables in skillet until crisp-tender; remove and keep warm.  Pour 3 cups water into skillet and bring to a boil; add bullion and stir until dissolved.  Add soy sauce, ginger, and red pepper.  Add back the chicken and vegetables, allowing to simmer for about one minute until heated through.  Mix together cornstarch with 1/4 cup water; mix into stir fry and bring to a boil.  Allow to simmer until mixture has thickened.  Serves 6.

bierocks

Ah, the bierock.  It's a beautiful thing.

But what is it?

Growing up, we always called them German hamburgers.  My mother would make them every so often, and I was always so excited when she did.  They are soooo good!

The basic concept is that it's like a hamburger...but not.  It's traditionally more of a delicious roll stuffed with a meat and cabbage mixture, although there are other varieties as well.  I'm going to show you my take on the traditional bierock.  Why?  Because it's one of my favorite comfort food meals of all time.

This recipe makes about 18 bierocks - they are the perfect size to eat with soup or salad, and they taste amazing...addicting, actually.  They also freeze well - just pile in a freezer-safe ziplock bag, freeze, and reheat in the microwave.  Bierocks are the perfect make-ahead meal!

Bierocks
Filling:

• 1 1/2 lb. ground beef
• 3/4 t. salt and pepper
• 1 onion, chopped
• 2 cups cabbage, chopped
• 1 can (10 3/4 oz.) cream of chicken soup (see post above for directions on making your own)
• 1/2 cup jalapeno slices (optional)
• 1 cup shredded Cheddar cheese (optional)

Dough:

• 3 1/2 - 4 cups flour
• 3 T. sugar
• 1 t. salt
• 1 T. instant potato flakes
• 2 pkgs. active dry yeast
• 1 cup milk
• 1/2 cup water
• 1/4 cup margarine

To make filling, brown the beef, salt, pepper, and jalapenos.  Add the onion and cabbage; cover and steam until onion is crisp-tender and cabbage is wilted.  Add the soup and cheese (if desired) and mix thoroughly.  Set aside.

To make the dough, combine 2 1/2 cups flour, sugar, salt, potato flakes, and yeast in a large bowl.  In a small saucepan, combine milk, water, and margarine.  Heat to 130 degrees (margarine does not need to melt).  Add liquid mixture to dry ingredients and beat well.  Add enough additional flour to make a  soft dough.  Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Cover with a towel and let rest 15 minutes.

Pinch off a small amount of dough, about the size of an egg.  Roll into a circle and place 1 heaping tablespoon of filling on dough.  Bring edges together and pinch; place on greased pan.  Bake 375 degrees for 20 minutes or until lightly browned.