Chicken Nuggets

There are tons of home made chicken nugget recipes.  I have made many.  This is my current favorite.  Buttermilk is always a key ingredient in breaded chicken but the pickle juice here is key.  Try it.  They are yummy.

Recipe:

Ingredients:

1 1/2 pound boneless skinless chicken breasts
3/4 cup dill pickle juice
3/4 cup buttermilk
Tabasco sauce
kosher salt
freshly ground black pepper
1 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon onion powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
3 egg whites
1 tablespoon water
1 1/2 cups unseasoned panko bread crumbs
Peanut oil (or other oil with a very high smoke point like canola, although canola can impart a fishy flavor when cooked at very high temperatures)

Instructions:

Cut the chicken breasts into bite-sized pieces. In a gallon-sized Ziploc bag, combine pickle juice, buttermilk, and about 10 dashes of Tabasco sauce. Add the chicken and seal the bag, then refrigerate it for 1-4 hours.

When ready to cook, whisk together 1 teaspoon black pepper, 1 teaspoon kosher salt, the flour, baking soda, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, whisk together the egg whites and water. Add the bread crumbs to a third shallow bowl. Begin heating about 2 inches of peanut oil in a heavy pot (keep an eye on it…a grease fire will ruin your day).

Place a handful of chicken pieces into the flour and toss to coat (you can also coat them all at once by combining the chicken and the flour mixture in a large Ziploc bag and shaking to coat). Roll the chicken in the egg whites, then roll to coat in the Panko. Repeat with remaining chicken pieces. I find it works best when I use one hand to do the flour/egg part and the other hand for the bread crumbs–it kind of keeps the mess to a minimum.

Preheat oven to the lowest setting.

When the oil reaches 350 degrees, place 1/3-1/2 of the coated chicken pieces in the pan and cook, stirring gently and frequently, until golden brown (about 3-5 minutes; use an instant read thermometer to check them if you’re nervous; the nuggets should be at least 165 degrees F in the center). Place the cooked chicken in the heated oven (or serve, if you have hungry little monkeys hanging around the kitchen) and repeat with the remaining chicken. Serve immediately. Makes 6 servings.

from ourbestbites.com

Oven toasted Ravioli

Sometimes I don't feel like cooking.  On those days the kids usually get pierogis or raviolis.  Recently it was raviolis but I just didn't want them.  Then I remember I pinned this recipe and so I thought I  would try it to "liven" up my raviolis.

Recipe:

12 round frozen ravioli, thawed
1 egg
1 Tbsp milk
6 Tbps Italian bread crumbs
2 Tbsp grated parmesan cheese
cooking spray

Preheat oven to 375 degrees.

Whisk together egg and milk in shallow bowl.  In another bowl or pie plate, combine bread crumbs and parmesan cheese.  Dip ravioli in egg and then in bread crumbs.  Place on baking sheet.  Repeat until all ravioli are coated.  Spray ravioli with cooking spray.

Bake for 12-15 minutes or until golden brown.  Serve with warm marinara or pesto.

from plainchicken.comvio

Cheeseburger Soup

It is officially fall so that means its time to eat soup.  Ha ha.
I have a lot of different soups pinned on pinterest.  This seemed like one the kids would possibly eat.  So I tried this one.  One kid ate it.  The other did not.  But she hasn't been eating much dinner at all so I am not counting "opinion".

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

http://therecipecritic.com/2012/12/cheeseburger-soup/

Mexican Corn

This corn salad goes great with tacos, burritos, enchiladas, you name it.
It is quick and simple so you can make it anytime.  I didn't have jalepenos and it was still delicious.

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html?m=1

Cashew Chicken in the Crockpot

 A nice quick and easy meal. 

Slow Cooker Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*

1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html

Honey Whole wheat Bread

Working with yeast is not my forte but this bread turned out great.  It  was perfect for sandwiches or just to eat.

I plan on adding more wheat flour next time to make it healthier.

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cups white whole wheat flour
• 2 tsp. active dry yeast
• 3 Tbs. powdered milk
• 1 1/4 tsp. salt
• 1 1/4 cups warm water
• 2 Tbs. vegetable oil
• 3 Tbs. honey

Instructions

Add both flours, yeast, powdered milk, and salt to the bowl of a stand mixer fitted with a dough hook. Add the water, oil, and honey to the dry ingredients and turn the mixer to medium low. Mix with the dough hook just until the dough begins to form a ball. Turn the mixer to low and allow the dough to knead for 8-10 minutes, or until the ball of dough is smooth and pliable.

Place the dough in a lightly greased bowl, and cover with a towel. Allow the dough to rise until it has doubled in size, or for approximately 1 1/2-2 hours.

Once the dough has risen, remove it from the bowl and shape it into a log. Place the log of dough into a lightly greased 9×4 inch bread pan. Cover the dough log with plastic wrap and allow it to rise again until it has doubled in size (1-2 hours) and the top is puffed over the top edges of the pan.

Preheat the oven to 350, and bake the bread for 35-40 minutes, covering the top of the bread with a tent of foil halfway through baking. Bread is done when the top has turned a golden brown, the bread sounds hollow when you knock on the top, and the internal temperature of the bread has reached 190 degrees.

Once the bread is cool enough to handle, remove it from the loaf pan and place it on a cooling rack to cool completely. Slice as needed.

http://jcocina.com/honey-whole-wheat-sandwich-bread-and-creepy-emails/

Monster Cookies Take 2

In one of my past posts I made monster cookies.  They were good.  But these are our new favorite.  Everyone loves them and asks for the recipe.

Ingredients

• 1/2 cup (1 stick) salted butter, softened to room temperature*
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1 /4 cups all purpose flour (are you measuring flour the correct way?)
• 1/2 cup quick oats (not instant or whole-rolled oats)*
• 3/4 cup M&Ms 
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

Read more from the source: http://sallysbakingaddiction.com/2013/01/15/soft-baked-monster-cookies/#ixzz2XVovDuaT
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

http://sallysbakingaddiction.com/2013/01/15/soft-baked-monster-cookies/

Charleston Cheese Dip

Lots of cheese and bacon... what is not  to love?  This was another hit from our Memorial Day picnic.

Ingredients:
1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Directions:

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

http://www.mommyskitchen.net/2011/01/charleston-cheese-dip-potluck-sunday.html

Salsa

I grew up a picky eater.  Until I graduated from college I would never even try salsa. Too may chunks of onion, pepper, tomatoes. Gross.

Now I love it and have been wanting it all of the time. I still don't like it too chunky. This recipe was perfect for me. You can pulse it In The food processor or blender to get it as smooth or chunky as you like.

Tip:  I put the seeds from the jalepeno in the salsa to make it spicy. Just omit the seeds or some of them to make it less spicy.

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Fruit Salsa

Another pinterest find.  This was a hit at our Memorial Day Picnic.  I served it with Stacys Cinnamon pita chips.  I wasn't going to try to make my own. I also had home made strawberry Jelly from our trip to Ohiopyle so I used that in it.

Ingredients:

for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

Instructions:

1.  In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.  Cover and chill in the refrigerator at least 15 minutes

http://thethreadaffect.com/2012/06/30/fruit-salsa-with-baked-cinnamon-chips/

Chicken crap

This recipe is known as chicken sh!t in out house. Not sure why. It is basically a hot chicken salad casserole type dish.   Mom has been making it since we were in high school. 

Ingredients

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Cinnamon Roll cookies

I love sugar cookies and I love cinnamon rolls.  So these cookies are a perfect combination. My husband doesn't care for either but enjoyed these cookies. Enjoy!

Ingredients

Cookies:
• 3/4 cup (1 1/2 sticks) butter, softened to cool room temperature
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Filling:
• 4 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
Glaze:
• 4 ounces cream cheese, softened to room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Directions

1. For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
3. Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.

recipe from picky palate

Korean beef

This is a "cheater" version but very tasty.   The sauce tastes like it is from PF Changs Mongolian beef. But cooking with flank steak never works out for me. So when I saw this recipe using ground beef I thought I would give it a try. We served it with quinoa (we use it instead of rice) and broccoli. It didn't look pretty but it tasted yummy.

Ingredients

• 1 pound lean ground beef
• 1/4 cup brown sugar (add more if you like it sweeter)
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced (see note)
• 1/2 - 1 teaspoon crushed red pepper (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, sliced
• 
  

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
2. Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Recipe from thegirlwhoateeverything.com

baked fontina

I love cheesy dips.  I have had this one pinned for awhile now and finally got around to making it.  It did not disappoint. 

I followed the directions but used less olive oil.  There was still oil left in the pan that had such great flavor ad was perfect to dip bread in just like at a restaraunt.

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-fontina-recipe/index.html?oc=linkback

Million Dollar Candy Recipe

I found this recipe on pinterest and decided to give it a try.  I have never made nougat before and it was pretty easy and very yummy.

The entire candy bar was delicious but got soft quickly and was messy.  But it was so good.

Here is recipe:

Bottom  Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer.  Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.



http://www.twirlandtaste.com/2012/12/take-bite-of-candy-mans-billion-dollar.html?m=1

Easy pepperoni rolls

We make pepperoni buns from scratch. I will have to post the recipe one day.
When we drive to west virginia we stop and get a bag of fresh pepperoni rolls. 

Here is a quick version that we made for Amelia's birthday party. Quick, simple, and yummy.

Ingredients

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 ounce) package sliced pepperoni
• optional - marinara or ranch sauce for dipping 
•  
Garlic Butter Glaze:
• 2 tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.
2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
4. When rolls are done remove from the oven and brush with the garlic butter glaze.

White almond cake

Amelia turned 2 this month and we had party. I saw cute cake on pinterest using peeps and egg m&ms.  I wanted a yummy cake to make.  We like Kribels cake in our family but the closest Kribels bakery closed.  So I decided to make my own white almond cake with almond butter cream icing.  I searched the internet and chose these 2 recipes.

For the cake I used a recipe I found on all recipes and have made before.  The cake is delicious and moist.  The recipe is one that doctors a boxed cake mix so it is easy.
http://allrecipes.com/recipe/white-almond-wedding-cake/Detail.aspx

I hate making  butter cream icing at home.  It never turns out the way I want.  This recipe is the best I have made so far. We enjoyed it. 

Ingredients

• 3 cups powdered sugar
• 1 cup of softened butter
• 1 teaspoon almond extra (or vanilla for traditional butter cream frosting)
• 1 – 2 Tablespoons whipping cream

Instructions

1. In large bowl, cream sugar and butter together on a low speed.
2. Mix until well blended and then increase speed to medium and beat for an additional three minutes.
3. Add whipping cream and almond extract and continuing mixing for an additional minute, adding more cream, if necessary until you reach desired consistency.

Brownie pudding

This another Ina Garten recipe. It is a perfect dessert for any get together. Serve it with ice cream. It's delicious.


Brownie Pudding
Printer-Friendly Version

Ingredients:
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise
Directions:
Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.
When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.
Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be.  Allow to cool slightly before serving with ice cream.

Oatmeal pancakes

Mike has been trying to make perfect pancakes forever.  They never turn out too great.  I decided to give these a try.  They are not like greasy diner pancakes (which are delicious) but they are still extremely good just in a different way.  The oatmeal makes them thicker which I like.  They are more filling.  These are our new go to pancakes. 

Just a tip:  we grinded the oats in the food processor.  It makes the pancakes have a smoother texture.  

Ingredients

• 3 1/2 cups rolled (quick) oats
• 3 cups whole wheat flour
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

Directions

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. 

http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.html

Easy cheese bread.

My mom gets the best breads to go with her meals. I go to the same stores and buy the same breads and they are never as good. Maybe it's because she shops so early in the morning...I don't know.

This bread reminds me of the cheese bread she gets often. It was super easy to make. It looked so professional when it was done and my bread making husband was jealous of my accomplishment.

Recipe:
No-Knead Cheddar Bread

3 cups all purpose flour, unbleached
1/2 teaspoon instant or dry active yeast
1 3/4 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, cut into small cubes
1 1/2 cups water (cool tap water works well)
1 cups shredded cheddar cheese for topping

In a large mixing bowl mix flour, yeast, salt and cheese. Stir to combine. Add water all at once. Stir until most of the flour is absorbed. The dough will not be smooth and some of the flour will still be visible. DO NOT OVER MIX. Cover with plastic wrap and let rise for 12-18 hours or overnight.

Place the dough onto a heavily floured surface. Flour hands and top of dough. Shape into an oval or round loaf. Transfer to a sheet of parchment paper. Cover with plastic wrap. Let sit while oven and pan heat.

Place a 5 quart or larger cast iron pot or enamel covered cast iron pot with a lid into a cold oven and turn oven on to 450 degrees. When the oven has heated to 450, remove lid and drop in dough that is on the parchment paper into the hot pan. Leaving the dough on the parchment paper. The paper will brown, but won't burn. Replace the lid. Bake for 30 minutes. Remove lid from the pan, sprinkle with 1 cup shredded cheddar cheese and continue baking for an additional 15 minutes with the lid completely removed.

Lift bread out of pan using the sides of the parchment paper. Let cool on a wire cooling rack. Makes 1 loaf bread.



http://www.simplysogood.com/2013/01/creamy-tomato-thyme-soup-cheddar-cheese.html?m=1

Refried beans

I have always enjoyed Mexican food. Growing up I can tell you that I never touched the refried beans that came with my meals. Fast forward to 2013 and I like them now. Here is a recipe to make them at home.

We enjoyed these beans but I need to invest in a masher.  I had to mash them up with a fork.  So they weren't as smooth as I would like.  But still tasty


 Refried bean recipe:

2 strips bacon
1/2 medium onion, finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken or veggie broth, divided
1/4 cup salsa (optional)
Shredded cheese and sliced scallions, for garnish (optional)

Heat a medium skillet over medium-high heat. Cook the bacon until crisp, being careful not to burn. Remove the bacon pieces to a paper towel-lined plate with a slotted spoon, leaving the grease in the pan. (Save the bacon for another use, like BLTs)

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes. Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds. Season to taste with salt and pepper. Add the beans to the pan. Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer. Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat, stir in the salsa if using, and mash the bean mixture as desired. For a chunkier texture, use a fork or potato masher. For a smoother texture, pulse the mixture in a food processor. Add up to 1/3 cup more broth for a lighter texture if needed. Adjust seasonings to taste. Top with shredded cheese and sliced scallions. Serve.
http://tasteofhomecooking.blogspot.com/2012/05/refried-beans.html

Tomatillo salsa

I like Mexican food. We have lots of local places that we have been trying out. It seems like I usually get a meal that has green / verde sauce. Yummy!  Here is a simple version that I made at home.

Recipe:

Ingredients

• 1 pound fresh tomatillos
• 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
• 3 cloves garlic
• 1/2 packed cup coarsely chopped cilantro leaves
• 1/2 jalapeno (seeds and all if you like heat)
• 1/2 lime, juiced
• Kosher or fine sea salt

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
 

From:  Daisy Martinez/food network

Flavored water

I get tired of drinking plain water. I don't like any of the special flavored waters that you can buy so we make our own.

Fill a pitcher with water.
Cut an orange in quarters. Squeeze in the juice then throw in the pieces
Take a handful of strawberries or raspberries and mash them up a little. Then throw them n the water

Squeeze in a half a lime or Lemon.
Maybe add some cucumber slices.

Next time I may try with carbonated water.

Let sit and have the flavors mix for awhile. Add some ice.

Chicken Spaghetti

It is cold and snowy so here is a nice comfort food recipe.  It is almost casserole like.  I prepare this and cook half and freeze half for another day.  Its an easy meal that tastes yummy, even if it is bad for you. Its also a nice change from just regular spaghetti (or buttered noodles which my kids like)

I substitute cream of chicken for one cream of mushroom.  Actually most time I don't use the canned soups and make my own cream of whatever then add it. 

Enjoy

Recipe:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

From Pioneerwoman