Pumpkin Spice White Hot Chocolate

Pumpkin Spice White Hot Chocolate

goodLife{eats} creation
serves 4-6

Ingredients:

4-5 cups whole milk
12 ounces white chocolate, chopped
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon ground ginger

Directions:

In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. 

Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. 

Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. A

dd the remaining milk, 1 cup at a time, until the desired consistency is reached.

If desired, serve topped with whipped cream and a sprinkling of nutmeg.

Oreo Fudge Bars

Oreo Fudge Bars

1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp satl
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (I used another 1/2 cup semi-sweet)
1/2 cup mini chocolate chips (I used regular)

Preheat the oven to 325. Line a 9×13 pan with foil and lightly spray with cooking spray. Set aside 6 Oreo cookies for the toppings. In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the prepared cookie crust.

Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars.

Southwestern Chicken Soup

Ingredients

• 1 12-ounce jar salsa verde
• 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
• 1 15-ounce can cannellini beans, drained
• 3 cups chicken broth
• 1 teaspoon ground cumin (optional)
• 2 green onions, chopped
• 1/2 cup sour cream
• tortilla chips (optional)

Directions

1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth. 

Garlic Cheese Bread

Recipe: Garlic Cheese Bread






Prep Time: 15 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 4




Ingredients
* 3-½ cups Grated Cheddar Cheese


* ¾ cups Monterey Jack Cheese, Grated


* ½ cups Grated Parmesan Cheese


* ½ cups (real) Mayonnaise


* 4 whole Green Onions, White And Light Green Parts Minced


* 1 dash Salt


* 1 loaf Crusty French Bread


* 1 stick Butter


* 4 cloves Garlic, Finely Minced






Preparation Instructions


Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.


Cut loaf of bread in half, then each half into half again.


Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.


Repeat with remaining butter, garlic, and bread.


Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.

Recipe: The Best Lasagna Ever

Recipe: The Best Lasagna Ever

Prep Time: 30 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 12

 

Ingredients

• 1-½ pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Recipe: My Favorite Meatloaf

Prep Time: 15 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• Meatloaf:
• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef
• 1 cup (heaping) Freshly Grated Parmesan Cheese
• ¼ teaspoons Seasoned Salt
• ¾ teaspoons Salt
• Freshly Ground Black Pepper
• ⅓ cups Minced Flat-leaf Parsley
• 4 whole Eggs Beaten
• 10 slices Thin/regular Bacon
• Sauce:
• 1-½ cup Ketchup
• ⅓ cups Brown Sugar
• 1 teaspoon Dry Mustard
• Tabasco To Taste

Preparation Instructions

Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Serve with mashed potatoes. Yummy!

found:  http://www.myfirstkitchen.net/blog/2010/9/16/hot-chocolate-loveliness.html

Hot Chocolate

• 1 cup skim milk
• 1/2 cup heavy cream
• 3 tbsp. sugar
• 1/4 cup semisweet chocolate chips
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

A couple of notes. You can use all whole milk if you have that around, but I honestly don't know anyone who does. If you do, rock it out. If not, I'm guessing you have your regular milk and then cream for your coffee or to spruce up your tomato sauce. Cream should always be in your fridge. Just saying. Also, you can add another tablespoon of sugar if you like it really sweet. Or less. Whatever makes your chocolate boat float.

1. Combine the milk, cream, and sugar in a small saucepan. Whisk it over medium heat until the sugar dissolves. Don't bring it to a boil.
2. Once the sugar dissolves, add the chocolate and melt it. Feel free to turn the heat down if you're worried about your milk boiling. Whisk until it's melted. 
3. Add the vanilla and salt. Pour into a mug and top with whipped cream if you're so inclined.

This makes two big mugs, perfect for your two kids coming home from school. If, however, you don't want to make an enemy out of any husbands or neighbors or more-than-two children, double it. And I'm sure you can stick any leftovers in the fridge to heat up for later, but I really don't think that'll be a problem.

Remember, you're creating an attitude, a culture, a warmth in your home. Things like homemade hot chocolate "just because" is the perfect way to take a step in that direction. Enjoy.

Chocolate Peanut Butter Pie

Recipe: Chocolate Peanut Butter Pie

Prep Time: 15 Minutes  |  Cook Time: 7 Minutes  |  Difficulty: Easy  |  Servings: 8 

 

Ingredients

• FOR CRUST
• 25 whole Oreos
• 4 Tablespoons Butter, Melted
• _____
• PEANUT BUTTER FILLING:
• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Softened Cream Cheese
• 1-¼ cup Powdered Sugar
• 1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Fettuccine Alfredo

Recipe: Fettuccine Alfredo

Prep Time: 10 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 6 

 

 

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.

Serve immediately as a main course or accompaniment to meat or salad.

Delicious!

Perfect Potatoes au Gratin

Recipe: Perfect Potatoes au Gratin

Prep Time: 10 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 8 

  

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-½ cup Heavy Cream
• ½ cups Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
• Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.


Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Italian Meatball Soup

Recipe: Italian Meatball Soup

Prep Time: 30 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8 

 

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice

• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• ¾ cups Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• ½ pounds Cabbage Chopped
• Grated Parmesan Cheese To Serve

• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Recipe: Chicken with Tomatoes and Garlic

Prep Time: 10 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 6 

 Source: http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/

 

Ingredients

• 8 pieces Chicken Legs Or Thighs
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1 can (28 Ounce) Diced Tomatoes
• 1 can (14 Ounces) Whole Tomatoes
• 2 Tablespoons (Heaping) Tomato Paste
• Fresh Herbs: Basil, Parsley, Sage, Rosemary
• 8 cloves Garlic
• 16 ounces, weight Pasta (I Used Cavitappi)
• Grated Parmesan Cheese, For Serving
• ½ cups White Wine (or Red Wine)

Preparation Instructions

Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
Yum!
(Dish may be served with rice or mashed potatoes, instead!)

Recipe: Baked French Toast

Recipe: Baked French Toast

Prep Time: 15 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 12

 

Ingredients

• FRENCH TOAST
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• ½ cups Whipping (heavy) Cream
• ¾ cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• ½ cups All-purpose Flour
• ½ cups Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe: Simple, Perfect Enchiladas!

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

Ingredients

* FOR THE SAUCE:

* 1 Tablespoon Canola Oil

* 1 Tablespoon All-purpose Flour

* 1 can (28 Ounce) Enchilada Or Red Sauce

* 2 cups Chicken Broth

* ½ teaspoons Salt

* ½ teaspoons Ground Black Pepper

* FOR THE MEAT:

* 1-½ pound Ground Beef

* 1 whole Medium Onion, Finely Diced

* 2 cans (4 Ounce) Diced Green Chilies

* ½ teaspoons Salt

* _____

* FOR THE TORTILLAS:

* 10 whole (to 14) Corn Tortillas

* ½ cups Canola Oil

* _____

* TO ASSEMBLE:

* 3 cups Grated Sharp Cheddar Cheese

* ½ cups Chopped Black Olives

* 1 cup Chopped Green Onions

* ½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Taco Casserole

Taco Casserole

* 1/4 C Margarine

* 1 pkg taco seasoning

* 1 lb ground beef, cooked and drained

* 15 ounce can refried beans

* 1/4 Cup water

* 1/2 Cup BBQ Sauce

* 1/2 Cup Milk

* 2 Cups instant mashed potato flakes

Melt margarine in saucepan. Add milk and 2 Tablespoons taco seasoning mix. Remove from heat and stir in potato flakes. Press mixture into bottom and slightly up the sides of an 8×8 inch baking dish. In skillet, place ground beef, re-fried beans, bbq sauce, water, and remaining taco mix. Cook and stir until bubbly. Turn into prepared crust. Bake uncovered at 350 for thirty to thirty five minutes.

Serve with cheese, lettuce, tomatoes, onions, sour cream – whatever cranks yer tractor.

Puffy Oven Pancake

Puffy Oven Pancake

1 Large Apple

2 tablespoons butter or margarine

2 eggs

1/2 cup all-purpose flour

1/2 cup milk

1 TBSP brown sugar

1/4 teaspoon salt

cinnamon & sugar to taste

1. Heat oven to 400°F. Peel and thinly slice apple (If the apple isn’t very tart, I usually add a little bit of lemon juice.)

2. In 9-inch glass pie plate, melt butter and swirl around pie plate to make sure it’s all covered. Add Apple to bottom of pie plate. Sprinkle with cinnamon & sugar or brown sugar (I just lightly cover the apple area with both).

3. In medium bowl, beat eggs slightly with wire whisk. Beat in flour, milk, sugar and salt just until mixed (Don’t overbeat). Pour batter over apples into pie plate.

4. Bake 25 to 30 minutes or until puffy and golden brown. Sprinkle with powdered sugar (optional). I enjoy it with homemade berry syrup–a personal fav!

Twix Bar Fake-Out

Twix Bar Fake-Out

1/2 cup butter

1/4 cup white sugar

1 1/4 cup all-purpose flour

3/4 cup butter

3/8 cup white sugar

3 tbsp light corn syrup

1 14 oz can sweetened condensed milk

1 cup milk chocolate chips

Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.

To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.

To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!

Ok, so we first cream the butter and sugar until pale...

Add in the flour until you have a nice crumbly, soft dough like this.

Press dough into your parchment lined pan and poke holes in the shortbread to reduce breakage when cutting your final product!

Bake at 350 degrees for 20-25 minutes or until just golden brown on the edges.

Now, on with the caramel layer!!

Melt the butter into the sugar, sweetened condensed milk and corn syrup.

Heat through until boiling, then stir constantly for 7 minutes!!

After 7 minutes of stirring and boiling, pour your caramel on top of the shortbread.

Place in the fridge for 30 minutes and then in the freezer for a few hours to speed up the hardening process.

Once your caramel layer is hardened and cooled melt your chocolate.

Ok, so again, melt your 1 cup of milk chocolate chips.

And pour on top of your cold caramel layer.

The chocolate will start to harden up immediately. Score your bars with a sharp knife, this will help with chocolate breakage when you are cutting your final product. Place back in the fridge for 30 minutes or so.

Then, take your parchment paper wrapped bars out of the baking dish...

And start cutting them up into little Twix Bar pieces of joy...YUM!

A fake-out Twix bar recipe just can't be beat!

Stuffed Green Bell Pepper Soup

1 lb extra lean ground beef, browned, drained and rinsed

1 large onion, chopped

2 cups diced tomatoes

2 green peppers, chopped

2 cups tomato sauce

3 cups water

1 tablespoon beef bouillon (I used 3 cubes)

1 tsp seasoned salt

dash pepper

1 cup cooked white rice

Put all ingredients into a slow cooker on low for 6-8 hours. 

This makes 6 servings and is 4 WW points.

Buffalo Style Chicken Fingers

I used a package of chicken tenderloins so they were already cut in strips for me but obviously you could cut breasts into smaller pieces.

I combined flour, corn meal, garlic powder, and oregano in one large bowl. So, my first step was to dip the chicken in that bowl.

Next, I dipped the chicken in Frank's Red Hot Sauce and coated it fully. I wondered later if they could have been even better with a butter/hot sauce mixture for this step. (I do not like hot/buffalo anything so this step for my chicken was milk.)

I combined seasoned bread crumbs, parmesan cheese, and more garlic powder into another large bowl. The last step was to dip the chicken in this mixture.

I baked them at 400 degrees for about 16 minutes. You could flip them over halfway through but I skipped that step.

3 Cheese Spirals

Triple-Cheese Spirals

12 oz spiral shaped pasta

3 T unsalted butter

1 T all-purpose flour

1 tsp. dry mustard

pinch cayenne pepper

1 12oz evaporated milk

1/2 C whole milk

3/4 C shredded yellow sharp cheddar cheese

3/4 C shredded monterey jack

1/2 C grated parmesan

1/2 cup panko (or regular breadcrumbs)

2 T chives or scallions

1. Boil water..add noodles...cook per directions.

2. Melt 1 T butter in sauce pan over medium heat. Add flour, mustard and cayenne and stir to make a paste. Cook stirring, until paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 tsp. salt and simmer. Whisk occasionally, until slightly thickened and creamy, 6-7 minutes. Add cheeses (leave about 2 T of the parm out for the topping) and whisk until melted.

3. Combine panko, 1 T butter, 2 T parm and chives. Microwave about 1 minute and toss.

4. Drain the pasta (reserve some water to thin) and return to pot, toss with 1 T butter, then stir in cream sauce, adding any water if needed. Season with salt and top with crumb mixture.

Bruschetta

* 2 14 oz. cans artichoke hearts, drained and chopped

* 2 ripe medium plum tomatoes, diced

* 1/2c. chopped red onion

* 1/2c. grated Pecorino Romano cheese

* 1/4c. mayonnaise

* salt and pepper to taste

* 1 baguette, sliced and toasted

Combine all ingredients and serve over toasted bread slices. 

You can also top the slices with bruschetta and broil on a baking sheet for 2-3 minutes or until browned.

Choc Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Ingredients:

2 Ghirardelli Double Chocolate Brownies

One pouch of Betty Crocker Chocolate Chip Cookie Mix

Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.

Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. Press the dough down lightly into the brownie batter.

Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

The Betty Crocker website suggests you frost with a can of Betty Crocker Rich & Creamy Chocolate Frosting, but you can also make Chocolate ganache!

Chocolate Ganache

12 oz. semi-sweet chocolate morsels

3/4 cup heavy whipping cream

6 Tbsp butter

* In a small saucepan, heat cream and butter until just before the boiling stage.

* Pour over the chocolate morsels.

* Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting.

Once the ganache has set, then cut the brownies and enjoy.

Crock Pot Taco Soup

SLOW COOKER TACO SOUP

1 pound ground beef

1 (16 oz) can chili beans

1 (15 oz) can kidney beans, drained

1 (15oz) can corn, drained

1 (15 oz) can tomato sauce

2 c. water

1 (14.5 oz) Rotel diced tomatoes

1 (4oz) can diced chopped green chilies

1 pkg taco season mix

1 pkg ranch dressing mix

* Brown ground beef and drain

* Add Taco seasoning and ranch dressing mix

* Stir and cook for 1 min.

* place seasoned meat in crock pot

* add remaining ingredients

* Mix to blend and cook low for 8-10 hours

Serve with tortilla chips, a dollop of sour cream and shredded cheddar cheese.

Pasta Salad

1 12 ounce package bow-tie past

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1/2 cup chopped onion ( I use a sweet onion)

1/2 cup finely chopped fresh parsley

1 cup chopped marinated artichoke hearts

1 cup Italian salad dressing

 salt  black pepper to taste

Now this is what you do:

Prepare pasta according to directions. Drain well.

Chop your lovely peppers. And your onion. And your parsley.

I layer with kosher salt and freshly ground black pepper as I toss and toss...gently.

Add the drained marinated artichoke hearts and the Italian dressing. Tossing gently.

Cover and chill...overnight is great!

Pineapple Tea Punch

You will need:

a container of Pineapple Juice

a container of Pineapple Orange Banana Juice

1/2 cup of lemon juice

2 -3 cups of SUGAR

2 cups of really strong TEA... (like steeped with 3 - 4 family size tea bags)

2 1 liter Ginger Ales

Brew the tea...add & dissolve the sugar in tea while hot.

Cool the tea.

Mix everything up....but ginger ale. Freeze in large container...til slushy.

Chill ginger ale...til slushy.

Right before serving...scoop the juice mix into pitcher til 3/4 or so full.

Cap it off with the slushy ginger ale!!

Broiled Grapefruit with Brown Sugar and Cinnamon

Broiled Grapefruit with Brown Sugar and Cinnamon

Ingredients:

Grapefruits

Brown Sugar

Cinnamon

Butter or Margarine

Directions:

Half each Grapefruit

Spread Margarine or Butter on top (optional)

Sprinkle each half with Brown Sugar (approx 1 Tablespoon)

Sprinkle Cinnamon on top of Brown Sugar (approx 1 Teaspoon)

Bake 350 for 4 minutes

Broil for 2 minutes until tops bubble

Let cool for a few minutes

Tortilla Soup

Tortilla Soup:

1 15-ounce cans diced tomatoes with green chiles

1 medium onion, chopped

3 cloves garlic, peeled

1/2 teaspoon Mexican oregano (optional)

1/4 teaspoon chili powder (or to taste)

4 cups vegetable broth

2-3 cups water

3 cups pinto beans, cooked

salt to taste

6 corn tortillas

1 large lime, cut into 6 wedges

1 ripe large avocado, cut into 1/4-inch cubes

4 cups chopped spinach, chard, or kale leaves

1. Add can of tomatoes to a blender.

2. Heat some olive oil in a large saucepan over medium heat. Add onion and garlic and cook till brown, 4 to 6 minutes. Pour it all into the blender along with the chilli powder and process until smooth.

3. Pour mixture back into sauce pot and heat on medium. Stir consistently for about 5 mins. Let thicken. Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.

4. While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt,pepper, a little chilli powder or cumin if you want. Bake for about 15 minutes, flipping every 5 minutes, until golden brown. Remove from oven.

5. Add spinach (or chard or kale) to the soup. Cook, stirring, until the greens are wilted, about 2 minutes or so depending.

Serve the soup topped with avocado and tortilla chips in soup bowls. Serve with lime wedges. It taste awesome to squeeze juice of 1-2 lime wedges in soup. MMmmmm Enjoy!

Mexican Black Bean Burritos

1 large onion, chopped (1 cup)

6garlic cloves, finely chopped

1can (15 oz) Progresso® black beans, drained, rinsed and mashed

1teaspoon finely chopped chipotle chilies in adobo sauce, drained

4fat-free flour tortillas (6 to 8 inches in diameter)

1/2cup shredded reduced-fat mozzarella cheese (2 oz)

1large tomato, chopped (1 cup)

1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

*Garnish the burritos with extra chopped tomato, shredded lettuce, chopped red onion, chopped fresh cilantro and fat-free yogurt or sour cream.

Spinach Lasagna Rolls

Spinach Lasagna Rolls

Gina's Weight Watcher Recipes

Servings: 9 • Serving Size: 1 roll • Calories: 188 • Points: 4 ww pts

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz part fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll

Doughnuts- with glaze!

Easy Homemade Doughnuts

from The Newlywed Diaries by Jennifer

For these doughnuts you will need: a can of biscuits (find them with crescent rolls at the grocery store), milk, confectioner's sugar, vanilla and shortening (or whatever you want to fry them in -- did I mention they are fried?!).

First, heat the oil over medium-high. If you have candy thermometer, you want it to be at about 350 degrees. I don't and just use the doughnut holes as a gauge (more on that later).

Separate the biscuits and -- here's where it gets technical -- use whatever you can find to cut a hole out of the middle. If you have small cookie cutter, you are set. I used an empty (and clean) Pelligrino bottle (though it was kind of hard to get the holes out). My mom uses an old prescription bottle. What ever you use, you want the holes to be about the size of a quarter so they don't completely close when cooking. You can stretch them a little if you need to.

If you aren't measuring your oil temperature, fry a couple of the cut out holes first. They should brown evenly and slowly and not create a lot of grease "pop" when you drop them in. Add the doughnuts in batches. They cook very quickly -- about a minute on the first side, and a little less on the second. Unless your oil is too hot, the inside should be cooked through. Take them out with a slotted spoon and place them on a paper-towel lined plate.

The icing is very simple. I don't measure and do it by feel, but you really can't mess it up. Take a cereal bowl-full of confectioner's sugar and add milk, about a tablespoon at a time, and whisk until it is slightly stiff. You want it to be loose enough to be able to cover the doughnuts, but thick enough to stick (again you can test with the holes). Add a splash of vanilla if you like. Drop the doughnuts in, cover with icing, then drain on a cooling rack. If you'd like a tangy, citrusy icing, try a splash of orange juice. Enjoy with a big glass of milk!

Homemade Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup

Yield: 3 cups (about 2 cans)

1 1/2 cups chicken broth

1/2 tsp. poultry seasoning

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. black pepper

1/4 tsp. salt (or less, taste to test)

1/4 tsp. parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

1. In a medium-sized saucepan, boil chicken broth, 1/2 c. milk, and the seasonings for a minute or two.

2. In a bowl, whisk together the remaining milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Crock Pot Spicy Chicken Sandwiches

Buffalo Chicken Sandwiches 

• Chicken Breasts (4 - ?) .  Go with your gut on this.  I used 4 breasts and it made enough for 8+ sandwiches
• 1/2 - 1 bottle Frank's Buffalo Wing sauce. 
• 1 packet dry Ranch dressing mix
• Hoagie buns
• Cheese
• Ranch dressing for topping

Put the chicken in the crock pot and cover with the wing sauce and ranch

Cook on low for 6 - 8 hours. Shred.

 Top with a little more sauce if your saucy heart desires.

 Serve with toasted hoagie buns, extra sauce, cheese and the buffalo wing dipping dressing of your choice.

Empanada

 Empanada

prep time 15 min

total time 40 min

makes 8 servings

recipe by: kraft

What You Need!

1 lb. ground beef

1 cup Thick 'N Chunky Salsa

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 cup KRAFT Mexican Style

2% Milk Finely Shredded Four Cheese

Make It!

HEAT oven to 425ºF.

BROWN meat in large skillet; drain. Stir in salsa; remove from heat.

PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.

BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.

SHAKE 'N BAKE "E-Z Buffalo Wings"

SHAKE 'N BAKE "E-Z Buffalo Wings"

prep time 10 min

total time 25 min

makes 4 servings

What You Need!

1/2 tsp. ground red pepper (cayenne)

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1 lb. boneless skinless chicken breasts, cut into 20 strips

2 Tbsp. hot pepper sauce

1/2 cup KRAFT Ranch Dressing

Make It!

HEAT oven to 400ºF.

ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.

BAKE 15 min. or until chicken is done.

TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

5-Layer Mexican Dip

5-Layer Mexican Dip

prep time 10 min

total time 3 hr 10 min

makes 4 cups or 32 servings, 2 Tbsp. each

recipe by: kraft

What You Need!

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Make It!

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.