Monday, December 31, 2012

Hot German Potato Salad

Growing up, my grandma would make hot german potato salad.
I found this recipe after a lot of googling and made it for Christmas to pair with a ham and beans.
My dad liked it better because it was milder than my grandma's, my mom is a fan of the more intense flavor of my grandma's.
I still think it was a hit! Be prepared -- it makes A LOT of potato salad.

10 slices bacon, diced
1C sugar
1C distilled white vinegar
2 eggs
1 tsp salt
1 tsp prepared mustard (I used Nathan's)
1/8 tsp cayenne pepper
10 large potatoes, boiled and diced
1 medium onion, sliced

  1. Fry bacon in a large pan.
  2. In a small bowl, add eggs, salt, mustard, vinegar, and cayenne pepper; beat well.
  3. Remove bacon pan from heat, pour egg mixture into pan stirring until thickened.
  4. Add potatoes and sliced onion.
  5. Mix until potatoes are well coated.
  6. Enjoy! 

Beer Cheese Dip

I made this recipe for a Sunday football party, paired with pretzels (both thin and soft).
I think it was a great party dip, without the same old run of the mill taste.

2 8oz packages cream cheese, room temperature
1/2C ranch dressing
2C shredded cheddar
3/4C beer (I used an Oktoberfest)
4 green onions, chopped

  1. Beat cream cheese and ranch dressing in a bowl, until well blended.
  2. Add the remaining ingredients, beating until well combined.
  3. Refrigerate for at least 1 hour.
  4. Enjoy!

Chocolate Peanut Butter 7 Layer Bars

I found this recipe via Pinterest.
I made them to go along with my Meaty Pizza Casserole for football Sunday.
These were a BIG hit! They are a little rich, but indeed very delicious.

1 box Devil's Food Cake cake mix.
1 egg, room temperature
1/2C butter, melted
1C coarsely chopped pretzels
1C peanut butter chips
1C Reeses pieces
1C honey roasted peanuts
1 7oz can sweetened condensed milk

  1. Preheat oven to 350 degrees.
  2. Liberally grease 9x13 pan.
  3. In a large bowl, combine cake mix, egg, and pretzels.
  4. Spread the mixture evenly along the bottom of the pan.
  5. Bake for 8 minutes.
  6. Remove pan from the oven.
  7. Sprinkle peanut butter chips, chocolate chips, Reeses pieces, and peanuts in the pan.
  8. Drizzle sweetened condensed milk on top.
  9. Bake for 25 minutes.
  10. Cool completely before cutting.
  11. Enjoy!

Meaty Pizza Casserole

I found this recipe via Pinterest.
I made it for a Sunday football gathering, with 8 people and there was plenty for everyone plus leftovers!

1lb pasta (I used medium shells because I think they hold sauce/substance better)
1lb sweet Italian sausage, chopped into pieces
1 white onion, diced
2 26oz jars of spaghetti sauce (I used Wegmans Tomato & Basil)
1lb ham steak, cubed
1/2-1lb sliced pepperoni
16oz bag of shredded mozzarella
6 tbs grated parmesan cheese
2 tbs minced garlic
1 tsp dried oregano

  1. Preheat oven to 375 degrees.
  2. Cook pasta in boiling water until al dente.
  3. Cook sausage, onions, and garlic in a pan until any excess liquid is evaporated and the sausage is cooked through.
  4. In a lightly greased 9x13 pan, pour 1/2 jar of sauce to coat the bottom of the pan.
  5. Layer ingredients in the order listed below, spreading to evenly cover pan.
  6. 1st layer: 1/3 pasta, 1/2 jar of sauce, 1/3 mozzarella cheese, 2 tbs parmesan cheese, sausage and onions.
  7. 2nd layer: 1/3 pasta, 1/2 jar of sauce, 1/3 mozzarella cheese, 2 tbs parmesan cheese, ham.
  8. 3rd layer: remaining pasta, remaining sauce, remaining mozzarella cheese, remaining parmesan cheese.
  9. Place pepperoni on top to your desired coverage. (I overlapped the slices of pepperoni so the entire top was just a sheet of pepperoni).
  10. Bake for 45 minutes.
  11. Let sit for 5 minutes before serving.
  12. Enjoy!

Wednesday, December 26, 2012

White Chocolate Peppermint Bark Cheesecake

I tried the Cheesecake Factory holiday cheesecake around Thanksgiving and fell in love.
I spotted this recipe on Pinterest and was sucked in by the picture of the Cheesecake Factory's deliciousness.
Unfortunately, this wasn't a copy cat recipe and the picture was a total scam, BUT! fortunately the recipe was delicious.
Different than Cheesecake Factory's, but delicious nonetheless.

I only put crust on the bottom, but if you would like crust on the sides as well make sure to double the crust recipe.

1 10oz box of Chocolate Teddy Grahams
6 tbs butter, room temperature
1/3C sugar
1/8 tsp salt

5 8oz packages of cream cheese, room temperature
5 eggs, room temperature
2 egg yolks
2 tsp vanilla
1 3/4C sugar
1/8C all-purpose flour
1/4C heavy cream, room temperature
1 12oz bag of white chocolate chips
1/2 tsp peppermint extract
red food coloring

chocolate ganache
6oz bittersweet chocolate, chopped
2 tbs powdered sugar
4 tbsp COLD butter, cut into small cubes
crushed peppermints or candy canes

  1. Preheat oven to 350 degrees.
  2. Grind up Teddy Grahams in a blender or food processor.
  3. Mix crumbs, butter, sugar, and salt together in a bowl.
  4. Press into the bottom of a 10" springform pan.
  5. Bake crust for 10 minutes, remove from oven to cool.
  6. Turn oven off.
  7. In a large bowl, combine cream cheese, eggs, egg yolks, and vanilla, mixing until smooth.
  8. Add sugar, flour, and heavy cream, mixing until smooth.
  9. Melt white chocolate chips according to directions on the package (I used the microwave).
  10. Mix melted chocolate into the batter.
  11. Transfer 1/3 of batter to a small bowl.
  12. Stir in peppermint extact and red food coloring (I added a lot to make it red, but the amount you add depends on the shade of pink or red you desire) to the separated batter.
  13. Pour 1/2 of remaining undyed batter into springform pan.
  14. Drop spoonfuls of peppermint mixture into pan.
  15. Pour the rest of the remaining undyed batter into the springform pan.
  16. Drop spoonfuls of the rest of the peppermint mixture into pan.
  17. Swirl a knife through the batter to distribute the red mixture.
  18. Place cheesecake in the middle of the top rack of the oven.
  19. Turn oven to 400 degrees, and bake for 10 minutes.
  20. Turn oven down to 200 degrees, bake for 3 hours.
  21. Turn the oven off and open the oven door slightly.
  22. Leave cheesecake in the oven for 1 hour.
  23. Refrigerate cheesecake after removing it from the oven.
  24. to make ganache: melt bittersweet chocolate according to package directions (I used the microwave) and let stand for 3 minutes.
  25. Using a small whisk (or a fork), stir in powdered sugar until combined.
  26. Stir in pieces of cold butter until fully melted and incorporated.
  27. Pour chocolate mixture on top of cheesecake, using a knife or spatula to spread out evenly.
  28. Sprinkle crushed peppermints over the chocolate.
  29. If serving right away, let sit for at least 10 minutes before serving.
  30. Otherwise, refrigerate until ready to serve.
  31. Enjoy!

Pumpkin Pie

I found this recipe via Pinterest, and with my plethora of homemade pumpkin puree I decided to give it a whirl for Christmas.
This is one of the best textured and spiced pumpkin pies I've had in a while.

8oz package of cream cheese, room temperature
2C pumpkin puree
1C sugar
1/4 tsp salt
1 egg + 2 egg yolks, room temperature & slightly beaten
1C half-and-half
1/4C butter, melted
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 premade pie crust

  1. Preheat oven to 350 degrees.
  2. Place premade pie crust into a 9" pie pan, press down along the bottom and all sides.
  3. Pinch and crimp edges of crust together to make your desired pattern.
  4. Place pie weights (or if you don't have any, like me, put a round baking dish that fits on the flat part of the pie pan) on the pie crust, place crust shield (or aluminum foil) around the edge.
  5. Bake for 10 minutes.
  6. Remove weights (or pyrex dish) and bake for 10 more minutes.
  7. While crust is baking, beat cream cheese with mixer in a large bowl.
  8. Add pumpkin and beat until combined.
  9. Add sugar and salt, beat until combined.
  10. Add egg & yolk mixture, half-and-half, and melted butter, beating until combined.
  11. Add vanilla, cinnamon, and ginger, beat until incorporated.
  12. Pour filling into warm prepared pie crust and bake for 50 minutes, or until center is set.
  13. Place pie on wire rack and cool to room temperature.
  14. Enjoy!

Oreo Cheesecake

I found this recipe via Pinterest and made it for Christmas Eve.
To be festive, I used the holiday red creme oreos. This cheese was delicious, but I did end up with the dreaded crack in the middle of the cake.
You will need 1 package of Double Stuf Oreos.

20 Double Stuf oreo cookies, finely chopped
2 tbs melted butter

1.5lb cream cheese (3 - 8oz packages), room temperature
1C sugar
5 large eggs, room temperature
1/4 tsp salt
2 tsp vanilla
1/4C flour
8oz sour cream, room temperature
5 Double Stuf Oreo cookies (coarsely chopped for the batter)
remaining Double Stuf Oreo cookies, coarsely chopped for topping

  1. Preheat oven to 325 degrees.
  2. for crust: Mix melted butter with Oreo crumbs and press in the bottom of a 9" spring form pan. (Press crumb mixture ~1.5inches up the sides of the pan if you wish).
  3. Beat cream cheese with mixer, on low until fluffy.
  4. Slowly add sugar to cream cheese and continue beating until well mixed.
  5. Add eggs one at a time, until well blended.
  6. Add vanilla, mix until combined.
  7. Add salt, mix until combined.
  8. Add flour, mix until combined.
  9. Add sour cream and beat until well combined.
  10. Stir in the coarsely chopped Oreos.
  11. Pour cheesecake mixture into the springform pan, on top of the crust.
  12. Sprinkle coarsely chopped Oreos on top of cheesecake.
  13. Place pan on the top rack, in the middle, of the preheated oven.
  14. Bake for 1 hour and 15 minutes.
  15. Turn off oven and open oven door slightly.
  16. Let cheesecake stay in the oven for 1 hour.
  17. Remove from the oven and let cool.
  18. Refrigerate until ready to serve.
  19. Enjoy!

Cinnamon French Toast Casserole

I found this recipe via Pinterest and made it for Christmas morning.
I prepped the casserole on the night of December 23rd and cooked it on Christmas morning -- it held up just fine, so prepping ahead is a plus!

1 loaf challah bread
8 whole eggs
2C half-and-half
1/2C heavy whipping cream
3/4C sugar
2 tbs vanilla
1/2C all-purpose flour
1/2C brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cubed

  1. Grease a 9x13 pan (I used Pyrex).
  2. Tear bread into chunks and put into pan.
  3. In a large bowl, mix together eggs, half-and-half, cream, sugar, vanilla.
  4. Pour mixture evenly over bread.
  5. Cover pan and refrigerate over night (or nights).
  6. In another bowl, mix together flour, brown sugar, cinnamon, and salt.
  7. Using your (CLEAN!) hands, crumble the butter into the mixture until it resembles small pebbles.
  8. Place mixture in a bag and refrigerate until ready to use.
  9. When you are ready to eat: preheat oven to 350 degrees.
  10. Take out your 9x13 pan and sprinkle the bagged crumb mixture over the top of the bread.
  11. Bake for 1 hour, or less if you like soggier french toast.
  12. Serve with butter or syrup or both!
  13. Enjoy!

Sunday, December 23, 2012

Grand Marnier Fruit Dip

2C sour cream
1/4C brown sugar
4 tsp Grand Marnier

  1. Combine all ingredients in a bowl. 
  2. Cover and refrigerate for at least an hour. 
  3. Serve with fresh fruit. 
  4. Enjoy!

Friday, December 21, 2012

Pepperoni Pizza Monkey Bread

This recipe is perfect for a football watching gathering, but it also disappears SUPER quickly.

2 cloves garlic, minced
4 tbs butter
2 lbs pizza dough (I used Wegmans Pizza Shop Pizza Dough)
6oz mozzarella cheese, cut into small cubes
48 slices of pepperoni
2-3C marinara, warmed, for dipping

  1. Heat garlic and butter over medium heat, until the garlic begins to brown.
  2. Lightly brush the inside of a bundt pan with garlic butter.
  3. Pull off marble sized pieces of dough, flatten, and top with a slice of pepperoni and a cube of mozzarella.
  4. Wrap the dough around the pepperoni and cheese, pinching well to seal.
  5. Very lightly brush the pizza ball with garlic butter, and place into bundt pan.
  6. Repeat until all the dough is used.
  7. Cover and let sit for 30 minutes.
  8. Preheat oven to 400 degrees.
  9. Bake ~35 minutes until the top is very brown, but not burnt.
  10. Remove from the oven and let sit for 10 minutes.
  11. Flip over onto a plate or platter, and serve with warmed marinara.
  12. Enjoy!

Winter Sangria

I used this recipe as a guide, but could not find sparkling cranberry juice ANYWHERE!
It was delicious and a perfect drink for a holiday party (in my case, a Christmas cookie swap).

1 33.8oz bottle of Wegmans Frizzante Cranberry Lime Soda
1 bottle of white wine (I used Sauvignon Blanc)
1 apple, thinly sliced (I used Pink Lady)
1/2C fresh cranberries

  1. Combine all ingredients in a large pitcher/bowl/dispenser.
  2. Refrigerate for at least 1 hour, or until ready to use.
  3. Enjoy!

Baked Brie

This was my first attempt at baked brie, it turned out pretty good!
I didn't let it rest at all before cutting into it, so it did leak out a little bit but it was delicious nonetheless.

8oz wheel of Brie (I used Woolwich Dairy Triple Creme Goat Cheese Brie)
1 tube of crescent rolls
raspberry preserves

  1. Preheat oven according to crescent rolls directions (mine was 350).
  2. Line a baking sheet with wax paper or parchment paper.
  3. Roll the crescent dough out to create one large rectangle piece.
  4. Spread a thin (or thick!) layer of preserves over the dough.
  5. Place the brie in the middle of the dough. (I did not remove the casing, but that is a personal choice)
  6. Carefully wrap the brie with the dough, delicately crimping or overlapping the edges to keep in place.
  7. Bake for 15-20 minutes, until crescent dough begins browning.
  8. When finished baking, transfer brie to plate or serving dish using a spatula.
  9. Let rest for 10 minutes.
  10. Serve with crackers.
  11. Enjoy!

Pumpkin Toffee Cookies with Salted Caramel Glaze

Made these for a cookie swap, ended up with about 48 cookies.
SO delicious & the consistency was perfect.

**This will result in more salted caramel glaze than you need for the cookies unless you really want to smother them, the original recipe for the caramel was huge and I quartered it but didn't want to go much less than that. Have no fear -- salted caramel glaze is deeeeeeelicious on everything, including on spoons by itself.

for cookies
3C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1/2C salted butter, room temperature
1.5C sugar
1C pumpkin puree
1 egg, room temperature
1 tsp vanilla extract
1.5C Heath toffee bits

for caramel
1.5C sugar
3 tbs butter, room temperature
1C heavy cream, room temperature
1 tbs sea salt flakes

for glaze
2C powdered sugar
2 tbs heavy cream

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper (or a Silpat, but I don't have one of those).
  3. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  4. In a large bowl (or stand mixer), beat butter and sugar until creamy -- about 3 minutes.
  5. Add pumpkin, egg, and vanilla extract. Beat until smooth.
  6. Slowly add in the flour mixture, mix until combined.
  7. Mix in Heath bits.
  8. Using a cookie scoop or spoon (I used a 1 tbsp measuring spoon), drop dough onto baking sheet about 1" apart.
  9. Bake cookies for 12-14 minutes, until lightly browned around the edges.
  10. Let cookies cool on baking sheet for at least 2 minutes before transferring to wire rack.
  11. While the cookies are cooling, prepare the glaze.
  12. for caramel:  Make sure to have all your ingredients ready, as caramel is EASY to burn.
  13. Heat sugar over medium-high heat in large sauce pan.
  14. When sugar starts to melt, start whisking the sugar - the sugar will clump up, but keep whisking.
  15. When the sugar is totally melted, you can stop whisking.
  16. Continue cooking sugar until it is an amber color -- this happens quick so pay attention!
  17. As soon as the sugar reaches an amber color, add the butter and whisk until the butter is melted.
  18. Remove the pan from heat and carefully pour in the heavy cream (it will bubble up).
  19. Whisk until the cream is incorporated and the caramel is smooth.
  20. Whisk in sea salt flakes.
  21. Let caramel cool in pan for 10 minutes before transferring to a bowl or jar.
  22. Let cool to room temperature (I waited about 15 minutes).
  23. for glaze: In a medium bowl, combine salted caramel, powdered sugar, and heavy cream.
  24. Whisk until smooth.
  25. When cookies are cooled, drizzle glaze over the cookies.
  26. Let caramel harden, or don't -- I waited over night so that they were less messy and easily stacked.
  27. Enjoy!

Blackberry Balsamic Pork Chops

I have more than my share of Tastefully Simple spices and mixes.
I also have more than my share of Pampered Chef products.
I found this recipe on Tastefully Simple's website, thought it sounded delicious and went home intent on cooking it for dinner.
What results, based on what was in my house, was equally delicious but did not adhere to the recipe (or brand).

2 pork chops
4 slices of bacon (I used maple)
Pampered Chef Blackberry Balsamic Sauce
Tastefully Simple Onion Onion

  1. Brush pork chops with Blackberry Balsamic Sauce. (I prefer to brush liberally, if you only want a little sauce that works too!)
  2. Liberally sprinkle Onion Onion over the pork chops.
  3. Wrap 2 strips of bacon around each pork chop, secure with a toothpick if needed.
  4. Place pork chops in a baking dish (I used Pyrex).
  5. Broil for ~10 minutes, until bacon and pork are cooked.
  6. Enjoy! 

Saturday, December 15, 2012

Chocolate Chip Buttermilk Muffins

I had almost a full container of buttermilk leftover from Thanksgiving that was going to go bad if I didn't use it.
These muffins were delicious, the flavors were so different and interesting than any regular chocolate  chip muffins I've ever had. 
Definitely try these! 

1.5C flour
3/4C sugar
2tsp baking powder
1/4tsp baking soda
1/4tsp salt
1/4tsp cinnamon
Finely crated zest of 1 orange
1 egg, lightly beaten
3/4C buttermilk
2/3C vegetable oil
1tsp vanilla
3/4C semisweet chocolate chips

  1. Preheat oven to 375 degrees. 
  2. Lightly grease muffin tin. 
  3. Combine the flour, sugar, baking powder, salt, cinnamon, and orange zest in a large mixing bowl and whisk to blend. 
  4. Stir in chocolate chips. 
  5. Combine the egg, buttermilk, oil, and vanilla in a large measuring cup or a bowl and whisk until well blend. 
  6. Using a rubber spatula or a wooden spoon, stir and fold the wet ingredients into the dry ingredients just until all of the dry ingredients are moistened and the batter is well blended and smooth. 
  7. Fill each muffin cup 3/4 full and bake for about 20 minutes until muffins are puffed, golden, and a toothpick inserted comes out clean. 
  8. Carefully remove each muffin out of tin and allow to cool on rack. 
  9. Enjoy!

Garlic Kissed Pork Chops

This recipe is from Tastefully Simple, as I love my TS spices and mixes.
I had to modify it slightly based on what I had in my house.
It smelled amazing and tasted the same.

1/2tsp Tastefully Simple Seasoned Salt
2tbsp+1/2tsp Tastefully Simple Smoked Paprika and Garlic Dip Mix
1tbsp soy sauce
1/4tsp black pepper
4 pork chops

  1. Combine the first 4 ingredients in a Ziplock bag. 
  2. Add pork chops to the bag, and shake to coat pork chops. 
  3. Seal bag and refrigerate for at least 2 hours. 
  4. Broil chops 6 minutes on each side. 
  5. Enjoy!

Banana Buttermilk Muffins

I found this recipe while googling for things to do with my soon-to-expire buttermilk, they were a huge hit.
A definite do for breakfast!

1/2C butter, softened
1C sugar
2 eggs
2 large ripe bananas, mashed
1tsp vanilla
2C all-purpose flour
1tsp salt
1tsp baking powder
1/2tsp baking soda
1C buttermilk

  1. Preheat oven to 400 degrees. 
  2. In a large bowl, cream butter and sugar. 
  3. Add eggs one at a time, beating well after each. 
  4. Add bananas and vanilla, mix well. 
  5. In another bowl, combine flour, salt, baking powder, and baking soda. 
  6. Add flour mixture to creamed mixture, alternating with buttermilk.
  7. Grease muffin tins. 
  8. Fill muffin cups 2/3 full. 
  9. Bake for 15-18 minutes, until toothpick comes out clean. 
  10. Enjoy!

Tuesday, December 11, 2012

Hatch Chile Salsa Verde

A few months ago, a friend from New Mexico urged me to pick up some hatch chiles from Wegman's during their Hatch Chile Fest.
I did, I roasted and peeled the skin off of them and then put them in the freezer because I wasn't quite sure what to do with them.
I found this recipe via Pinterest, modified it a little based on the quantity of ingredients I had and the salsa turned out quite delicious! It was definitely mild, but so, so flavorful.

10 tomatillos
2 hatch chiles
1 jalapeno pepper
1/4 of medium white onion
1 clove garlic
dash of sea salt
handful of fresh cilantro
1/2 lime, juiced

  1. Set oven to broil. 
  2. Prepare tomatillos by removing husks and rinsing the stickiness from the skin.
  3. Arrange tomatillos and peppers on a roasting pan or cookie sheet.
  4. Bake for 20 minutes or until the skins start to bubble.
  5. After removing peppers from onion, remove the tops and seeds from the pper and peel skin off.
  6. Add onion, garlic, salt, and tomatillos to a food processor. Pulse for 5 seconds.
  7. Add cilantro and peppers to the food processor.
  8. Add lime juice and mix well.
  9. Enjoy!

Crockpot Pumpkin Bread

I found this recipe via Pinterest, after a semi-failed attempt (and 8 hours instead of 2.5-3) I successfully made the pumpkin bread which is SO flavorful and moist.

1/2C oil
1/2C sugar
1/2C brown sugar
2 eggs, slightly beaten
2C pumpkin puree (I used fresh pumpkin puree, but a 15oz can would do)
1.5C all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda

  1. Blend the oil and both of the sugars in a large bowl.
  2. Whisk in beaten eggs and pumpkin.
  3. Add the remaining dry ingredients and mix thoroughly.
  4. Pour the batter into a greased or oiled bread pan (**Only if your bread pan can fit completely into the crockpot, otherwise use a round baking dish that can fully fit into the crock pot).
  5. Add 2C water to crockpot and place pan into the crockpot.
  6. Cover the top of the crockpot with 8-10 paper towels to trap condensation and keep the bread from becoming mushy. 
  7. Place the crockpot lid on top of the crockpot (making sure the paper towels are taut and not hanging down into the batter) and bake on high 2.5-3hours.
  8. Enjoy!

Pumpkin Streusel Pudding Cookies

I found this recipe via Pinterest and made these cookies for a cookie swap, they are easy to make and absolutely delicious to eat.
I doubled the recipe and ended up with 82 cookies.

1C + 2tbs butter
1C + 2tbs brown sugar
6tbs sugar
1 5.1oz box vanilla pudding mix (dry, do not prepare)
3 eggs
1.5tsp vanilla
1.5tsp baking soda
3.25C + 2tbs all-purpose flour

streusel topping
1C + 2tbs butter, cold
1C + 2tbs sugar
1C + 2tbs brown sugar
1/2C all-purpose flour
3/4tsp cinnamon

  1. Preheat oven to 350 degrees.
  2. To make streusel topping: sift together sugar, brown sugar, flour, and cinnamon in a medium bowl.
  3. Cut in cold butter until small crumbs form. Set aside.
  4. To make cookies: Cream butter, brown sugar, and sugar together in a large bowl.
  5. Add in dry pudding mix and beat until well combined.
  6. Add eggs and vanilla, mix well.
  7. Add flour and baking soda, beat until well combined.
  8. Roll dough into 1" balls.
  9. Gently press some of the streusel topping onto the tops of the rolled dough balls.
  10. Place them on a greased baking sheet.
  11. Bake for 8-10 minutes, until cookies are set but not brown.
  12. Enjoy!

Sunday, December 9, 2012

Turkey Clafouti

I cooked a very large turkey (for the amount of people at dinner) this year, and therefore had a lot of extra turkey.
I got tired of eating the same old, same old turkey every day and a friend of mine pointed me in the direction of clafouti.  More specifically, this recipe.
I was a little hesitant of how this would taste, but it was actually delicious!

3 eggs
3 tbs butter, melted
2C cooked, chopped turkey
1 tbs Pampered Chef Smoky Barbecue Rub
1/4C + 2tbs half-and-half

  1. Preheat oven to 400 degrees.
  2. Grease a glass baking dish, I used a Pyrex 3qt.
  3. Whisk together eggs, butter, and half-and-half until frothy.
  4. Mix in chicken and spices.
  5. Pour into baking dish.
  6. Bake about 30 minutes, or until top is golden brown.
  7. Enjoy!

Chicken Bolognese

I found this recipe on page 47 of the December/January issue of Taste of Home magazine.
It was for beef bolognese, but I don't particularly care for beef.
It was also for 18 servings, I 1/3'd the recipe (shown below) and ended up with 6 hearty servings.
The recipe called for serving over linguine, I had bucatini on hand. I liked the bucatini but the sauce was too chunky to utilize the hole in the middle of the noodle.
1lb ground chicken (I used Wegman's organic)
2 tbs extra virgin olive oil
1 medium onion, diced
1 large carrot, chopped
2 celery ribs, chopped
3 tbs tomato paste, divided
3 cloves garlic, minced
1 tbs dried parsley flakes
1.5 tsp sea salt
1 tsp dired basil
1 tsp dried marjoram
1/2 tsp ground pepper
1/12 tsp crushed red pepper flakes (really, just a sprinkle)
1/2C dry red wine
1 28oz can diced tomatoes, undrained
1/2C chicken stock
2 bay leaves
1C half-and-half
1/4C grated parmesan cheese

  1. In large stockpot, cook chicken over medium heat for ~10 minutes until it is no longer pink.
  2. Remove chicken with slotted spoon, set aside.
  3. In the same stockpot, heat oil over medium heat.
  4. Add onions, carrots, and celery. Cook and stir until tender.
  5. Stir in 2 tbs tomato paste, cook 3 minutes longer.
  6. Add garlic, seasonings, and chicken.
  7. Stir in wine, bring heat to high and cook for 2 minutes.
  8. Add tomatoes, stock, and bay leaves. Bring to boil.
  9. Reduce heat and simmer uncovered for 1 hour.
  10. Stir in half-and-half.
  11. Simmer for about ~1 hour, or until desired consistency is reached.
  12. Remove bay leaves.
  13. Stir in cheese and remaining tomato paste, cook for 5 more minutes.
  14. Serve over pasta and, if desired, more cheese.
  15. Enjoy!

Browned Butter Cream Cheese Chocolate Chip Cookies

Phew. That's a mouthful!
I found this recipe via Pinterest and it can be summed up in 1 word: YUM!

2 sticks butter
4oz cream cheese, softened
3/4C brown sugar
3/4C sugar
2 eggs
3 1/4C all-purpose flour
1 tsp salt
1 tsp baking soda
2C chocolate chips

  1. Preheat oven to 375 degrees.
  2. Melt butter in saucepan until browned, set aside to cool. (*make sure to watch your butter because it can go from browned to burnt VERY quickly)
  3. Cream butter, sugars, and cream cheese together until smooth.
  4. Add eggs and beat until combined.
  5. Mix in flour, salt, and baking soda until just combined.
  6. Add chocolate chips and mix until just incorporated.
  7. Cover dough and refrigerate for at least an hour.
  8. Line baking sheet with parchment paper.
  9. Roll 1/4C size balls of dough and place on trays. Flatten slightly.
  10. Bake for 9-12 minutes, until edges are golden brown.
  11. Enjoy!

Inside Out Stuffed Peppers

I found this recipe via Pinterest.
It was relatively healthy, very filling, and very delicious!

4 chicken sausages
1 medium green pepper, sliced
1 15oz can tomato sauce
2/3C frozen corn
2 tsp Worcestershire sauce
3C cooked barley (about 1C uncooked barley)

  1. In skillet over medium heat, cook pepper and sausage until sausage is browned.
  2. Add tomato sauce, corn, and Worcestershire sauce.
  3. Bring to a boil, cover, and reduce heat to low.
  4. Simmer 15 minutes, or until sausage is fully cooked.
  5. Serve over barley.
  6. Enjoy!