Double Chocolate Chunk Cookies

These are the best cookies I have had in a long time! They are so chocolately and I love the white chocolate chunks in them the best.
Double Chocolate Chunk Cookies
1 bag (24 oz) semisweet chocolate chips (4 cups )
1 cup butter or margarine softened.
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 package (6 oz) white baking bars (white chocolate), cut into 1/4- 1/2 inch chunks(i used white chocolate chips)
1 cup pecan or walnut halves (I left these out as I feel nuts ruin a good cookie)
1. Heat oven to 350 degrees. Melt 1 1/2 cups of the chocolate chips in 1 quart sauce pan over low heat, stirring constantly. Cool to room temperature, but do not allow chocolate to become firm.
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Wagon Wheel Taco Pasta Salad

I tried this new recipe for company when I hosted the 4th this year. I couldn't find wagon wheel pasta at Walmart, Kroger or Publix. I didn't think to try Whole Foods but will next time. Anyway, this was definitely a winner! Mexican makes a different, spicy flavor for a pasta salad.

Wagon Wheel Taco Pasta Salad
from Cara's Cravings
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced

Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.

Lemon Yogurt Cake

This cake is so summery and not heavy like pound cake. The lemon makes it so zesty! I'll definitely be making it again soon.

Lemon Yogurt Cake
Ina Garten
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used fat free)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper. Grease and flour the pan.
4. Mix together the flour, baking powder, and salt into a large bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
12. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Simple Baked Chicken Wings

These are sooo easy and soooo good! There are many different ways you could make these; terayaki, honey soy, etc. I figured this was a good alternative to grilling and I'm glad I tried it.

Simple Baked Chicken Wings
from RecipeZaar.com
Ingredients
8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
3/4 cup barbecue sauce
Directions
1Rub seasonings onto both sides of individual chicken wings.
2Place in glass casserole dish.
3Bake at 350°F for 30 minutes.
4Take out of oven and coat both sides of wings with barbecue sauce.
5Bake for another 7 minutes, flip wings.
6Bake for another 7 minutes, flip wings.
7Bake for another 7 minutes, flip wings.
8Enjoy!

Bow Ties with Pesto, Feta and Cherry Tomatoes

Summer is definitely a time for salads. I love tomatoes, pesto and feta so this sounded yummy. I didn't make the pesto from scratch this time, just bought some as a grocery store to save time.
Bow Ties with Pesto, Feta and Cherry Tomatoes
courtesy Dave Lieberman, The Food Network
Show: Good Deal with Dave LiebermanEpisode: Salad Bar
Ingredients
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed
Directions
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups

Carrot, Zucchini and Potata Cakes

I was very excited to try these but ultimately disappointed. They are basically hashbrowns with a different flavor. I'm not a hashbrown fan but if you are you will like these hashbrown type pancakes.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.

Oatmeal Cookie Pancakes

I wanted something sweet for dinner and it had been awhile since I made pancakes. I wanted something different, though and found this recipe online. These were so good!! I omitted the walnuts but might add chocolate chips next time.

Oatmeal Cookie Pancakes
from Rachael Ray
Ingredients
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup, chopped walnuts
1/3 cup sour cream
1/3 cup whole milk (I used skim)
1 large egg
1/2 teaspoon vanilla extract
2 really ripe bananas, mashed
1/3 cup raisins
1/4 stick butter, plus additional 1-2 TBSP for buttering skillet
Maple syrup or honey, for drizzling

Directions
1. Mix dry ingredients, the first 7, in a bowl.
2. In a another bowl, mix the wet ingredients, the next 4.
3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
4. Stir in the melted butter.
5. Heat a griddle over medium heat and brush with additional melted butter.
6. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
7. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.
8. Serve with drizzled honey or maple syrup over the top.

This is a thin batter, just keep that in mind when pouring and spacing.

Stuffed Bell Peppers

I remember the first time I had these at my Great Aunt Mary's farm. I was probably 5 or 6 years old. My mom uses this same recipe. I really don't have a specific recipe because it's one of those dishes that I just make.
Stuffed Peppers
Ingredients:
1 pound beef or turkey
4-5 bell peppers
1 onion
rice (however much you want to use - I just used a microwaveable pouch of Uncle Ben's Garden Vegatable rice to save time)
2 14.5oz cans of diced tomatoes
1 1/2 cup pasta sauce
cheese (however much you want to use.)
Dice onion and brown onion with ground beef. Preheat oven to 350 degrees. Remove tops and insides of bell peppers, boil to soften while preparing the other ingredients. Once meat and onion is browned, add diced tomoatoes to the pan and heat through. Prepare rice and add rice to the mixture. Remove peppers from boiling. Stuff peppers with the mixture, pour pasta sauce over the stuffed peppers. Bake peppers for about 55 minutes, add cheese to tops of stuffed peppers and bake for 5 more minutes to melt cheese. Serve and enjoy!

Chewy chocolate chip cookies

I have really beed craving something sweet and chewy. I googled chocolate chip cookies because the recipe I use now comes out crunchy - I wanted a more chewy cookie. I ended up cutting this recipe in half because I am almost out of flour. These did come out very chewy! Close to the best chocolate chip cookies I've had.

The Chewy
Alton Brown via The Food Network
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I only had ghiardelli milk chocolate chips on hand)
Directions
1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
5. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
6. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
7. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Creamy Tomato Basil Soup with Sausage

We had some horrible storms with tornadoes the other night and it was prefect soup weather. I wasn't sure what kind of soup to make, though, because I didn't have many ingredients on hand. I did have Italian sausage and found this recipe via google. It tastes a lot like spaghetti. It was very good with French bread on the side.
Creamy Tomato Basil Soup with Sausage
Picky Palate
Ingredients
2 Tablespoons extra virgin olive oil
1 small onion, diced
2 garlic cloves, pressed
1 lb Italian Sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)(I just used dried basil)
1 26 oz jar of your favorite pasta sauce or homemade sauce
1 14.5 oz diced tomatoes, partially drained (don't drain and add less than a cup of water instead of a whole cup)
1 Cup water
1 1/2 Cups half and half
Pinch of salt and pepper
Directions
1. Place olive oil and onion into a medium sized dutch oven over medium heat.
2. Add sausage until browned, about 5 minutes. Add garlic.
3. Stir in basil leaves, pasta sauce, tomatoes, water, half and half, salt and pepper.
4. Cook until warm then reduce heat to low.
5. Simmer until ready to serve.

Chicken Burritos

So, I wanted to make chicken, but not the usual baked chicken or chicken on the George Foreman grill, etc. I found this recipe and, since I just made tacos Monday night, was able to use the remaining tortilla shells, lettuce and tomatoes. I also added to these tacos some salsa from Trader Joes. Yum I love their salsa, it's like fresh pico.
Chicken Burritos
from Cook Like a Champion
Ingredients
2-3 chicken breasts (I used 2)
4 tablespoons minced red bell pepper (I used a whole red pepper)
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn (I used 1 can, drained and rinsed)
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced (Omitted)
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (I don't think we used 9)
lettuce
tomato
Directions
1. Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
2. Grill until chicken is cooked through. (I cooked it in a saute pan and then used that same pan to cook the vegetables.)
3. Allow chicken to cool slightly and then shred.
4. In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute. (I cooked this for much longer, probably 7-8 minutes, adding the garlic towards the end.)
5. Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
6. Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
7. Add cheese, mixing until incorporated. (I just topped ours with the cheese...I forgot to mix it in!)
8. Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)

Velveeta Rotel Dip

Sunday nights around here are for leftovers or frozen pizza. Since I'm not really cooking I've been making some kind of dip to eat with the pizza or the leftovers. I first had this dip at a friend's party and it's easy and yummy. I also got some of the new Hint of Jalepeno Scoops chips to eat with the dip this time.

VELVEETA ROTEL DIP
1 lb. ground beef (I usually omit this - it's good with or without meat)
2 lb. box of Velveeta cheese
1 med. onion (omit)
1 can Rotel tomatoes

Cook ground beef and drain off grease. Add chopped onion and let cook until onion is tender. Add Rotel tomatoes (break up tomatoes with your hand). Slice up Velveeta and add to other ingredients. After cheese is melted, remove from heat and let stand until thickened. Then serve with plain Doritos or Tostitos.
I usually heat the velveeta on the stove then add it to the crock pot to keep it warm.

Hamburger Casserole

I desperately needed to go grocery shopping so I was trying to make something with the few ingredients I had on hand. After searching google I came up with this mixture of a few different recipes and it came out ok. It reminded me of kid friendly casseroles my mom made for us when we were growing up. It's not something I would make often but it worked in a pinch.

Hamburger Casserole
Ingredients
4 potatoes, boiled until tender (I used red potatoes because that's what I had, I didn't peel them but they can be peeled)
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper (you could do less but we like it peppery)
1 pound ground beef (or turkey)
1/2 onion, chopped
1 (10.5 oz) can condensed tomato soup
1 (15 oz) can green beans, drained
Instructions
1. Preheat oven to 350F.
2. Blend potatoes with butter, salt and pepper. Set aside. Brown meat with onion. Drain grease. Stir in tomato soup and beans. Spoon into a lightly greased 2-quart casserole dish. Spoon potatoes on top. Bake for 35 minutes, or until top is lightly browned. Serves 6 to 8.

My Mom's Chili

This is a basic chili recipe that is so easy to make and very adaptable if you ever want to change it up and make it differently. It's great on cold, rainy days like today. I think this is the first thing my mom taught me to make, other than fun little recipes out of my betty crocker kid's cookbook.

My Mom's Chili
1 pound beef or turkey
1 onion
chili powder (to taste)
1 can of stewed tomatoes
1 can of rotel
2 6oz cans of tomato paste
1 can red or white kidney beans
1 small can of mushrooms (optional)
Dice onion, brown beef with onion. Strain fat then add desird amount of chili powder. Add all of the other ingredients and add water until reaching desired thickness. I usually fill all of the empty cans with water except the beans can and maushrooms can but you can add more or less water. Stir while heating through. Serve when heated through or it can sit on low heat for a while if needed.

Spinach & Artichoke Dip

I was craving this dip and since the Chilis nearby closed I decided to make some at home. I couldn't find a recipe I liked 100% so I adapted Paula Deen's recipe from the Food Network. It was so yummy and made a lot so next time I will probably cut it in half!

Spinach and Artichoke Dip
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise (I used 8oz of cream cheese instead - mayo is yucky!)
1/2 cup sour cream (I used 8oz.)
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese (I used mozerella cheese)
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Herbed Cheese-Stuffed Salmon

This recipe is from Better Homes and Gardens and I found it while I was sitting at Kauffman's Tires waiting for my tire to be patched. It was really easy and very good dinner! I served it with roasted asparagus.

Herbed Cheese-Stuffed Salmon (I adjusted the recipe to feed 2 people)
6 6oz fresh or frozen (I used 2)
1 lemon (omitted)
1 5.2 oz container semisoft cheese with garlic and herbs (I found little triangles of Laughing Cow spreadable cheese and used 2 triangles for each piece of salmon)
sea salt or salt
1 cup soft bread crumbs (I actually used half of a hot dog bun)
1/3 cup freshly shredded Parmesan cheese (I used Parmesan from a bag and just about 1/6 of a cup)
1/4 cup butter melted (I used about 2 tbsp)
2 Tbsp pine nuts (omitted)

1. Thaw fish, if frozen. rinse fish, pat dry. Preheat oven to 425*F. Finely shred enough peel from lemon to make 2 tsps.; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 in. from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside.
2. In a small bowl combine bread crumbs, Parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered about 14 minutes or until salmon flakes with a fork. Serve with lemon wedges.

Grilled Salmon with Rosemary

This is another South Beach recipe and was very good. I baked it at 350 for about 20minutes instead of grilling it, though. Next time I would use a little more lemon juice, but that's because I really like the citrus flavors.

Grilled Salmon with Rosemary
Serves 2
Ingredients
1/2 pound salmon
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice (maybe use more than that)
1/8 teaspoon salt
Pinch freshly ground black pepper
1 clove garlic, minced
1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)
Instructions
Cut the fish into 2 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4–6 minutes per 1⁄2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4–6 minutes per 1⁄2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Nutritional Information:
231 calories
15 total fat (3 g sat)
67 mg cholesterol
1 g carbohydrate
23 g protein
0 g fiber
213 mg sodium

Easy Slow Cooker Ham

I had never made ham except for coca cola ham so I wanted to try something different when I found a ham on sale. I found the following recipe at allrecipes.com and it turned out very good and tender. It reminded me of a Christmas ham. I made smashed red potatoes on the side - yum!

Easy Slow Cooker Ham
INGREDIENTS (Nutrition)
1 (6 pound) bone-in country ham
30 whole cloves (I used about 5 tbsp minced garlic)
3 cups apple cider, or as needed (I used about 3/4 gallon of apple cider)
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon (omitted)
1 tablespoon ground nutmeg (omitted)
2 teaspoons ground ginger (omitted)
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional) (omitted)
1 orange's peel(omitted)
DIRECTIONS
Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

Balsamic Chicken

So I've been on this eating light and healthier than usual kick. I found the recipe below via google and it was actually very good. I made roasted asparagus on the side. I noted my (few) changes. By the way, this recipe also works with pork chops.

Balsamic Chicken
Try this age-old South Beach Diet™ chicken recipe, passed down through generations of home-style cooks-and non-cooks alike! A terrifically simple recipe to prepare, the baked chicken is flavored with a full-bodied, sweet balsamic vinegar recipe originating in Italy. Our version of this classic balsamic chicken is actually a baked chicken recipe, and different because it uses chicken breast (which cooks faster than chicken on the bone) and is baked for a short time in a hot oven, sealing in flavors. The chicken is marinated in a fresh rosemary and garlic recipe, with aromatics and herbs commonly used with pork and lamb - but equally fantastic with chicken. This South Beach Diet™ balsamic chicken recipe is the perfect dinner for you and your family.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 teaspoon fresh rosemary leaves, minced (I used dried instead of fresh)
2/3 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2/3 tablespoons extra-virgin olive oil
1-2 tablespoons white wine (optional)(I left this out)
1 1/3 tablespoons balsamic vinegar
Instructions
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes (I baked about 30 minutes) or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Nutritional Information:
183 calories
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium

Tomato and White Bean Soup

This is a lighter soup and is high in protein with yummy vegetables. I had french garlic bread on the side. I didn't follow the recipe exactly so my changes are noted

Tomato and White Bean Soup
Idea from: The Savory Notebook

Ingredients
2 teaspoons olive oil
1 cup chopped onion (1 medium onion)
2 stalks celery, diced
1 large carrot, diced (omitted)
3 garlic cloves, crushed (I used minced)
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped(I used diced tomatoes.)
2 (16-ounce) cans cannellini or other white beans, drained (I only used 1 can.)
1 (14 1/2-ounce) can fat-free chicken broth
Splash of white wine (omitted)
1 tablespoon chopped fresh parsley (I used dried)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Balsamic Vinegar
Parmesan cheese rind (omitted)
Green Onions, for garnish (omitted)

Directions
1. Heat oil in a large saucepan over medium heat.
2. Add onion, celery and carrot. Saute for about 7 minutes, until soft. And garlic, and sauté 1 minute or until fragrant.
3. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. (This is where I added the Parmesan rind.)
4. Reduce heat, and simmer 10 minutes. (I simmered for at least 20 minutes.)
5. Ladle into bowls, and sprinkle with cheese. (I added green onions, parsley and a splash of balsamic vinegar here.)

**I didn't puree this and I added a lot more vegetables than called for, so it was sort of a chunky tomato soup. You could definitely puree it if you wanted a smoother soup.**

Moist and Delicious Whole Chicken in the Crock Pot

When I found a Perdue chicken half price I looked online for a recipe to cook it in the crockpot. This recipe is from brainhoney.com and came out really good. I'm using the leftovers for chicken pot pie, too.

Moist and Delicious Whole Chicken in the Crock Pot
For this recipe you will need:

One whole chicken (frozen or fresh)
2 Tbs garlic paste (or 4 medium garlic cloves peeled and minced)
1 Tbs salt
1 Tbs olive oil
1 tsp lemon zest (I used lemon juice
I also added one small onion, chopped and two large carrots and two cans of chicken broth

I pulled the giblets out of the inside chicken, peeled the skin back, poked holes in the chicken with a fork and spread the garlic paste with olive oil and salt over the chicken. After I was done spread the mixture over the chicken, I put the remainder of the mixture inside the chicken. I placed the chicken in the crock pot surrounded by the onion and two carrots. I poured 2 cans of chicken broth over the chicken and cooked on low for 10 hours. Cut chicken, serve and enjoy!

The Best Baked Potato Soup Ever

I was definitely craving some comfort food. It's been pretty cold outside and this soup did not disappoint! I had some red potatoes I needed to use and also some bacon and heavy whipping cream. At first I was just going to make baked potatoes but instead googled baked potato soup and found this recipe at recipezaar.com. It was simple to make.

The Best Baked Potato Soup Ever
SERVES 4 -6
Ingredients
2 medium potatoes (about 2 cups chopped) (I used 4 red potatoes; the largest 4 in the bag)
(added) 5 slices of turkey bacon
3 tablespoons butter (I only used about one tbsp and substituted bacon grease for the other 2 tbsp)
1 cup diced white onion
(added) 1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth (2 cans)
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes (I used two 4oz packets that were "loaded baked potato" flavor)
1 teaspoon salt (omitted - with the bacon, etc. it seemed salty enough to me)
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or half-and-half
(ADDED) 40z of sour cream
(ADDED) 1/2 cup of milk
GARNISH
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)
Directions
1 Wash potatoes thoroughly and microwave until tender.
2 If you would like you can always bake in a 400 degree oven for one hour or until done.
3 As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown. (At this point I fried the bacon then cooked the onion and 1 tbsp of minced garlic in the bacon grease and 1 tbsp butter)
4 Add in your flour to make a roux.
5 Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
6 Reduce your heat and simmer for about 5 minutes.
7 Take your cooled potatoes and peel off the skin and chop up into desired pieces.
8 Add in your chopped up potatoes, bacon, milk, sour cream and the heavy whipping cream to your soup and bring it back to a boil.
9 Reduce heat and simmer for about 15 minutes or until it is thick.
10 Garnish with cheddar cheese, crumbled bacon and green onions.
11 ENJOY!

Lamb Meatballs with Garlic Tomato Sauce on Pitas

After finding some ground lamb for $2.45 a pound I needed to find an Italian-style recipe to use it for. This one seemed perfect and I used the ground lamb meat instead of ground chicken. And it was SO good. Seriously, the homemade sauce and the meatballs are really good. Eight pitas were only $1.50 so by no means was this a pricey meal but it was very delicious!
Chicken Meatballs with Garlic Tomato Sauce on Pitas
from Good Things Catered
Ingredients
1 lb. ground chicken (I used ground lamb that I had, turkey or hamburger would also work)
1 medium sweet onion, grated
1 tsp fresh thyme
1 tsp fresh oregano
1 pinch fresh rosemary
1 Tbsp fresh breadcrumbs (I used Italian style, not fresh)
1 Tbsp low sodium soy sauce
2 tsp ketchup
1 Tbsp olive oil
1 recipe garlicky tomato sauce (see recipe below)
Pitas
Mozzarella, or cheese of choice
Directions:
1. In large bowl, combine chicken (lamb), onion, thyme, oregano, and rosemary.
2. To chicken mixture, add breadcrumbs, soy sauce, and ketchup.
3. Fold mixture to combine ingredients (do not stir as it will overwork).
4. In large skillet over medium low heat, add olive oil.
5. Meanwhile, roll chicken mixture into 2-inch balls.
6. Preheat oven to 350 degrees.
7. When pan is heated through and almost smoking, carefully add meatballs to the pan, spacing one inch apart.
8. Let cook, untouched, until bottom of meatballs are browned, about 4-5 minutes.
9. Using tongs, gently flip meatballs being careful not to break, and let cook untouched until other side of meatballs are browned, about 4-5 minutes.
10. Remove meatballs from pan, set aside, and repeat cooking process with remaining meatballs.
11. Return all meatballs to the pan, add 1/2 c. of water and place in oven to cook. (I put the pitas in now to toast them for about 10 minutes).
12. Cook until internal temperature of meatballs reaches 165 degrees- this took about 20-25 minutes in my oven. Check the meatballs with a meat thermometer to measure doneness. (I didn't do that.)
13. Meanwhile, heat tomato sauce.
14. Remove meatballs from oven, drain off liquid and all fat.
15. Add heated tomato sauce to pan, scraping browned bits from the bottom.16. Heat through and serve on toasted pitas, topped with cheese.
Garlicky Tomato Sauce
Ingredients
1 Tbsp olive oil
1 small onion, finely diced
4 garlic cloves, minced or pressed
1 (14 oz) can whole tomatoes, lightly drained and coarsely chopped (I did not drain them)
1 (14 oz) can tomato sauce
1/4 c. water (omitted - instead don't drain tomatoes)
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
2 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
1/2 tsp salt
1/4 tsp black pepper
1 pinch raw sugar
Directions
1. In large stock pot over medium heat, heat oil and bring up to almost smoking.
2. Add diced onion and cook until translucent and just beginning to brown, about 5 minutes.
3. Add garlic and cook until fragrant, about 60 seconds
4. Add chopped tomatoes, scraping any browned bits from bottom of the pan, and heat until starting to bubble.
5. Turn heat to a simmer and add remaining ingredients, stirring to combine.
6. Let simmer for one hour, uncovered.
7. If storing, remove from heat and place in airtight containers in fridge once cooled.
8. If serving immediately, simmer until begins to bubble and serve.

Greek Chicken

I always love Mediterranean style food and this recipe is no exception. It's easy and full of flavor.

Greek Chicken from For the Love of Cooking

Ingredients
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings (I used yellow onion.)
1 clove of garlic, minced
4 boneless/skinless chicken breasts, fat removed
Garlic powder, to taste (I used garlic salt)
Dried oregano, to taste
Handful of grape tomatoes (I sliced in half)
Small handful of kalmata olives, sliced in half
1/2-1 lemon juiced
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese
fresh Parmesan cheese (I added this)

Directions
1. Preheat the oven to 425 degrees.
2. Heat the olive oil in a an oven-safe skillet on medium heat.
3. Add the shallots and garlic and heat for about 2 minutes.
4. Remove from pan and set aside.
5. Season the chicken with salt, pepper, garlic powder and oregano.
6. Place the chicken into the skillet, seasoned side down, and cook over med-high heat until brown. (3-4 minutes).
7. Flip the chicken over and add the olives, tomatoes, lemon juice, half of the parsley, and the shallots with garlic.
8. Bake for 15 minutes or until done.
9. Remove from the oven, sprinkle the remaining parsley on top with the feta cheese and parmesean cheese.

Mary's Black Bean Soup

This is my mom's black bean soup recipe and it's quick and easy. It's good with cornbread.

Mary's Black Bean Soup
5 or 6 cloves of garlic, minced
1 small onion, diced
6 or 7 baby carrots, diced really small
1 to 2 tablespoons of olive oil
1 small can of chicken broth
2 cans black beans
salt to taste

In a medium size pan with medium heat, cook garlic, onions, carrots, and olive oil. While this is cooking, take 1 of the cans of black bean and the chicken broth and put them in the blender. Blend together until smooth. When onions are transparent and carrots are soft, they are done. Add the chicken broth mixture to the pan and bring it to a simmer. Add last can of beans and cook 5 minutes more. Makes 3 to 4 servings. Enjoy!

Brown Sugar Cream Cheese Frosting

I love making red velvet cupcakes and this is my favorite recipe for frosting them. It's sweet but not too sweet. I didn't have a lot of time this time so I cheated and used Duncan Hines cake mix instead of making the cake batter from scratch. I could tell the difference in the cake but I don't think that anyone else could and the frosting definitely my go-to for Red Velvet Cupcakes.

Brown Sugar Cream Cheese Frosting

1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
2-4 tablespoons milk depending on desired consistency

Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn't fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency. I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake

Tortellini Soup

This is one of my favorite soups and so easy to make! It is hearty and delicious. Trust me, you will want seconds.

Tortellini Soup
2 tbsp. olive oil
2 oz. pancetta or bacon, finely diced (I chopped 6 slices of turkey bacon)
1 medium onion, finely chopped (I used red onion)
3 cloves garlic, minced
1 can (49-1/2oz.) chicken broth (I used one 30oz box of stock)
2 tsp. Italian seasoning
1 package cheese tortellini (I used two 9 oz. bags)
1 can (8 oz) crushed tomatoes in puree (I used 2 cans of diced tomatoes for extra liquid since I didn't use as much broth)
8 oz. fresh spinach, rinsed, stemmed and chopped (I used a bag of spinach)
1 can (14.5 oz) white beans, rinsed and drained (OMITTED)
Salt and Pepper to taste
1 cup freshly shredded Parmesan cheese
Directions:
1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.
2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.
3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
4. Meanwhile cook tortellini according to package directions; drain.
5. Add cooked tortellini to soup mixture.
6. Stir in tomatoes and beans and simmer 5 minutes.
7. Add spinach and cook just until wilted.8. Season with salt and pepper. Garnish with cheese

Smith Family Lasagna

About 20 years ago, my mom and dad created this recipe together. My mom told me it took them about 5 different times of making it to get it right and the result is still a family favorite. This recipe makes 2 9x13 pans, but can also be put into 4 8x8 pans for smaller families. After it is made and before it is baked it can be frozen for a future meal. Just wrap it well to keep it from getting freezer burn. I cut the following recipe in half and it made enough for an 11x13 cake pan.

Our Lasagna
2 lbs lean hamburger or turkey
2 t Italian seasoning
1 onion finely chopped
2 t garlic powder
1 48 jar oz original prego
1 30 tub oz ricotta
3 T parsley flakes
3 eggs
3/4 c Parmesan cheese
2 lbs mozzarella cheese
12 lasagna noodles
In a large pan, brown meat, onion, seasoning and garlic. Drain fat off. Stir in prego.
In another pan boil water for the noodles and cook them according to the direction on the box. After they are cooked drain the noodle and have them waiting to be used. In a bowl mix ricotta, parsley, eggs and Parmesan cheese. In the greased pan layer 3 noodles then the cheese mixture then the meat mixture and top with mozzarella. Do this process (noodles, cheese mixture, meat mixture and mozzarella) one more time, and it will be ready to bake or to be frozen.
Bake at 375 degrees for 30 minutes. Let it set 15 minutes before cutting.

Corn & Salmon Chowder

This recipe is from Williams-Sonoma Cooking for Baby. I googled salmon chowder and this recipe honestly looked to be the best recipe that I found so I decided to give it a try. I slightly changed the amounts of some of the ingredients so I made those notes. It was really delicious soup! Even tho it's from a baby cook book. :-)

Corn & Salmon Chowder
1/2 lb red potatoes (I used 3)
1/4 cup diced onion
1 celery rib (I used 4)
1 medium carrot, peeled (I used half of a small bag of baby carrots)
1 clove garlic
1 Tbsp olive oil
1 bay leaf (omitted)
1 1/2 cups low-sodium vegetable broth (I used 1 can and a carton of V8 Southwestern Corn liquid soup mix)
3/4 lb skinless salmon fillet
1 1/2 cups whole milk
1 1/2 cups corn kernels, fresh or frozen (I used canned corn - only one can since I added the V8 liquid)
salt and pepper
Peel and dice potatoes and set aside. Dice onion, celery, and carrot. Mince garlic.
In a soup pot over medium heat, heat oil. Add onion, celery, carrot, garlic, and bay leaf and saute until vegetables turn golden, 5-7 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add broth and potatoes, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes.
Cut salmon into 1-inch pieces.
Puree milk and 1 cup corn in a blender. Add corn puree, 1/2 cup corn kernels, and salmon pieces to pot. Return to medium heat and simmer, uncovered, until salmon is cooked through and soup is hot, 5-7 minutes. Discard bay leaf. Season to taste with salt and pepper.

Note: If you are making this for baby, the recipe says that if the soup is too chunky to use a food mill or food processor for baby's portion.

Guacamole with Red Pepper

This was so yummy! Seriously, most of it was gone in one sitting. It was tasty and a good flavor!
Guacamole with Red Pepper from Super Dips By Dorie Greenspan
Publication Date: 01/25/2009

Guacamole With Red Pepper
Get ready for next week's big game with this great dip—a classic guacamole with a twist.
Touchdown!
4 avocados, halved and pitted
Grated zest and juice of 1 limes (I just used lime juice)
4 slices red onion, diced (I used yellow onion)
1 jalapeno, finely diced (omitted - too spicy for me)
1/4 cup minced cilantro leaves (omitted because I didn't want to buy an entire bunch)
Salt and pepper, to taste
Tabasco (optional) (didn't add)
1/2 red bell pepper, finely diced

Scrape avocados into a bowl. Add lime zest and juice and mash with a spoon or fork until chunky or smooth—whichever you prefer. Stir in the onion, jalapeno, cilantro, and a good pinch of salt and pepper to taste. Next, add hot sauce, if desired. Fold in the red pepper. Serve with your favorite chips and wedges of bell peppers.
Serves 8. Per serving: 160 calories, 11g carbs, 2g protein, 13g fat, no cholesterol.

Crock Pot Beef Stew

Crock Pot Beef Stew
Ingredients:
2 lbs beef stew meat
1 onion, sliced
handful of baby tomatoes (I used one 14.5 oz can diced tomatoes)
celery (1/2 a bunch)
carrots (half a bag of baby carrots and half a bag of shredded carrots I had in the frig)
2 cloves garlic, minced
green beans (I used one can)
mushrooms (omitted but only because I didn't have any fresh or canned)
2 cans beef broth (I used 1 can beef, 1 can chicken because that's what I had on hand)
1/4 cup red wine (I cook with the $3 wine from walmart since my wine of choice from Trader Joe's isn't closeby where I live)
1 t kosher salt
black pepper
1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc. I used a grilling seasoning mix but even Seasoned Salt would work.)
1 t Worcestershire sauce
1/2 cup flour
1/2 cup frozen peas (omitted because peas are not always my thing)
Directions
1. Wash and chop all of your vegetables.
2. Put them into the Crock Pot.
3. Put the flour in a bowl with a little salt and pepper, and toss your meat in it to fully coat.
4. Put the meat into the Crock Pot.
5. Add dry seasoning and Worcestershire sauce.
6. Pour in the wine and beef broth.
7. Cover and cook on low for 8-12 hours.
8. Stir in the peas just before serving.

Honey-Soy Chicken

This is my favorite way to make chicken breasts quickly. It has a sweet and sour tang to it that is so good! Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts.

From Woman's Day Food circa 2007
by Ellen Greene

Honey-Soy Chicken

Mix 1/3 cup soy sauce, 2 Tbsp red-wine vinegar, a Tbsp honey, a tsp minced garlic and 3/4 tsp crushed red pepper*
Heat 1 minute.

*3/4 tsp red pepper is too much for me, I use just under 1/4 tsp.

Antipasto Chicken

This is a yummy and easy chicken recipe as well. Similar to the Mediterranean style tilapia recipe I love. Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts.

From Woman's Day Food circa 2007
by Ellen Greene

Antipasto Chicken

Mix an undrained 12-oz jar marinated artichoke hearts; drained 12-oz jar roasted red peppers, sliced; an 1/3 cup pitted kalamata olives. Heat 1 minute.

Mushroom Chicken

This is super easy and pretty good, too. It would also be a good topping for thin steaks. Just make the chicken as you normally would prepare it (on stove top or George foreman grill) then top with the mixture below. Use 2-4 chicken breasts

From Woman's Day Food circa 2007
by Ellen Greene

Mushroom Chicken

Saute 8oz sliced mushrooms and 1/3 cup finely diced red onion until golden. Add 1/2 cup chicken broth, 2 Tbsp balsamic vinegar, 2 sliced cloves garlic, 1/2 tsp dried thyme, and 1/8 tsp each salt and pepper. Simmer 4 minutes. Off heat, stir in 1 Tbsp of butter.

Aunt Mary's Sloppy Joes

Here I am with my great Aunt Mary from my recent visit home. She is spunky and feisty and has the best most practical recipes you will ever find. Of course I am biased because she is my great aunt!

Sloppy Joes (I cut this in half for 2 people and still have leftovers)

3 tsp shortening - omit if you want
3 lbs. ground beef or turkey
3 large onions chopped
1 clove garlic chopped
1 clove garlic minced
1 tbsp salt
1.5 tsp black pepper
1/2 tsp red pepper - or add 1/4 tsp black and 1/4 red because red does give a kick
2 tsp chili powder
2 tsp worteschire sauce
1/4 c. flour
1 1/4 canned diced tomatoes
3/4 cup ketchup

so from here you just have to brown up all of it and voila serve on italian rolls or just hamburger buns.

Mac and Cheese Hot dogs

So depending on the level of comfort you want from this comfort food and the ingredients you have on hand you have a variety of ways to make this. I only buy lil smokies if they are sale so I opt for cutting up turkey hot dogs, fat free if possible. this can be done in oven or crock pot depending again on the time you have. You can use mac in a box or make from scratch (so much better but you can doctor mac in a box to help it taste more homemade.) So this is a win win as long as you eat a healthy veggie etc since it's all carbs. But oh so good.

Mac and Cheese Smokies/Hot dogs/etc
adapted from a variety of different sources, mostly a cross between my mom's recipe and lil smokies official online recipe

Ingredients:
This one is a real comfort dinner meal but can be served at a party.
Keep it warm in a crock pot after cooking according to the directions.
1 macaroni and cheese dinner pack (7 ¼ oz. size)
1 pack of Lit'l Smokies (1 lb.) 1 lb. hot dogs chopped
1 standard size cream of mushroom soup (10 ¾ oz.) or cream of broccoli or cream of whatever you have in your pantry
1/3 cup of milk (whole milk) I used skim

Toppings (parley flakes and cheddar cheese) (low fat cheese)

Directions:
Mix up the mac and cheese according to the package directions.
Mix the macaroni and cheese with the Smokies, Soup, and milk. Sprinkle parsley over the top of the mixture and put some cheddar cheese on top(if you are serving this for a family meal). If you are baking this and then putting it in the crock pot to keep it warm, then reserve the parsley and cheese and sprinkle that on right before guests begin serving the Smokies.
* Note – This is a tasty dish but not as pretty as some of the other Smokie party dishes.

Nutrition Facts (these change a bit if you alter ingredients to low fat options)
Serving Size 1 (160g) Recipe makes 8 servings Calories 412 Calories from Fat 262 (63%)
Amount Per Serving % DV Total Fat 29.1g 44% Saturated Fat 13.3g 66%
Monounsaturated Fat 10.7g Polyunsaturated Fat 2.8g Trans Fat 0.0g Cholesterol 76mg 25%
Sodium 1212mg 50% Potassium 289mg 8% Total Carbohydrate 22.2g 7% Dietary Fiber 0.8g 3% Sugars 4.0g Protein 15.9g 31%

Directions
1 Preheat oven to 350°F.
2 cook for approx 20-25 min
3 eat and enjoy