Shepard's Pie

Shepard's Pie, Lightened UpGina's Weight Watcher RecipesServings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 ptsCalories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp fat free sour cream
salt and pepper
paprika Filling:
1 lb 95% lean ground beef
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
2 tbsp flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
salt and pepper Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.Preheat oven to 400°.In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving

Thai Peanut Noodles

Thai Peanut NoodlesRecipe from: Our Best Bites
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (The bottle w/ the rooster on the front-- 1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
2 chopped green onions- just the tops
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls.
Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters.
Before eating, squeeze lime juice over noodles and stir to combine.*I think this is great as a vegetarian meal, but if desired, you can easily add very thinly-sliced chicken, which would be delicious too!

Ruth's Diner Mac and Cheese

Ingredients
Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT
3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese
For the topping:
1/4 cup melted butter
1/4 cup bread crumbs
Directions
Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
love and olive oil.com
Yield: 3-4 dozen
Prep Time: 1 hour
Total Time: 2 1/2 hours
Ingredients:
2 1/2 cups all purpose flour1 teaspoon salt1/4 teaspoon baking soda1 cup (2 sticks) butter or margarine, room temperature3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla1/3 cup milk or soy milk1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Capellini w/ Tomatoes and Basil

CAPELLINI WITH TOMATOES AND BASIL
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Funfetti Sandwich Cookies

1 package Funfetti Cake
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!

EASY Crockpot Chicken Recipe

chicken tenders
8 oz cream cheese
1 can cream 'o' chicken soup
1 pkg dry italian dressing mix
Cook all day on low
Serve over rice

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos Recipe
by OurBestBites.com
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken1 C grated pepperjack cheesesmall corn tortillaskosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.

Avocado Egg Salad

Avocado Egg Salad
Pioneer Woman
Prep Time: 5 Minutes Cook Time: Difficulty: Easy Servings: 4
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
8 whole Hard Boiled Eggs, Peeled
2 whole Avocados, Pitted
4 Tablespoons Mayonnaise
3 teaspoons Red Wine Vinegar
1/2 teaspoon Kosher Sald
Black Pepper To Taste
1 teaspoon Chives Chopped
Preparation Instructions
Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!
Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.
Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.
Posted by Ree on July 13 2011

Parmesan Tilapia

Parmesan Tilapia
by Allrecipes
1/2 cup Parmesan cheese1/4 cup butter, softened3 tablespoons mayonnaise2 tablespoons fresh lemon juice1/4 teaspoon dried basil1/4 teaspoon ground black pepper1/8 teaspoon onion powder1/8 teaspoon celery salt2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. I like to sprinkle the fillets with salt, pepper, and a little Cajun seasoning for some kick. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. This yields 4 servings.

Mississippi Mud Brownies

Mississippi Mud Brownies {a.k.a. The Tim Riggins Brownie}Recipe very lightly adapted from Southern Living Comfort Food
Brownies:1 1/2 c. all-purpose flour2 c. sugar1/2 c. unsweetened cocoa powder2 tsp. baking powder1/2 tsp. table salt1 c. (2 sticks) melted butter (no substitutions)4 eggs, lightly beaten1 Tbsp. vanilla extract1 c. semi-sweet chocolate chips3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
Frosting:1/2 c. melted butter1/3 c. unsweetened cocoa powder1/3 c. evaporated milk1 lb. powdered sugar
Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.
When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.
While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.

Favorite Quote . . .

"The credit belongs to those who are actually in the arena, who strive valiantly; who know the great enthusiasms, the great devotions, and spend themselves in a worthy cause; who at the best, know the triumph of high achievement; and who, at the worst, if they fail, fail while daring greatly, so that their place shall never be with those cold and timid souls who know neither victory nor defeat."--- Theodore Roosevelt

Mongolian Beef

Mongolian Beef
Fav Fam Recipes
This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).4 tsp. vegetable oil2 tsp. ginger, minced2 Tbsp. garlic, minced1 c. soy sauce1 c. water1 c. brown sugar (packed)2 c. vegetable oil2 Lb. flank steaks½ c. cornstarch3 large green onionsMake the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

A little inspiration . . .

"As long and laborious as the effort may seem, please keep shaping and setting the stones that will make your accomplishment a grand and imposing spectacle. Take every advantage of opportunity to learn and grow. Dream dreams and see visions. Work toward their realization. Wait patiently when you have no choice. Lean on your sword and rest a while, but get up and fight again...you are laying the foundation of a great work--your own inestimable future."
-Jefferey R. Holland

BBQ Meatloaf

meatloaf recipe:
Ingredients:
* 1 T BBQ seasoning (1 1/2 C paprika, 3/4 C sugar, 3 3/4 T onion powder)
* 3 T soy sauce
* 1 large egg, lightly beaten
* 1 1/2 cups BBQ Sauce (recipe below), reserving 1/2 cup for the top
* 1 T Worcestershire sauce
* 1 T olive oil
* 1 C chopped red onion
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 2 cloves garlic, chopped
* 2 pounds lean ground turkey
* 1 1/2 C bread crumbs
To Make:
Preheat the oven to 350 degrees F.
In a large bowl, mix BBQ seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.
In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.
Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.
Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
The best BBQ Sauce in the world:
Ingredients:
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 2 tablespoons light brown sugar
* 2 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
To Make:
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
***NOTES: get the leanest turkey you can find. Also, use store bought bread crumbs. I made my own at home and they didn't absorb enough moisture. The meat had a hard time sticking together once cooked, which made for messy serving. It tasted the same, just had a slightly different texture. Be sure to make the BBQ sauce, store bought just isn't the same.

Jalapeno Cheddar Cornbread

Jalapeño Cheddar Cornbread
source: Ina Garten, Barefoot Contessa at Home
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions I used chives
3 tablespoons seeded and minced fresh jalapeño peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Pork and Tomatillo Stew

The Swallow’s Pork and Tomatillo Stewsource: slightly adapted from Ruth Reichl, Tender at the Bone: Growing Up at the TablePrinter-Friendly Version
1/4 cup canola oil8 large garlic cloves, peeled2 lbs. lean pork, cut into cubes1 bottle dark beer (I used a Sam Adams ale)12 oz. orange juice1 lb. tomatillos, halved28oz canned diced tomatoes, drained2 large onions, chopped2 jalapenos, diced1 bunch cilantro, chopped1 can of black beans, drained and rinsedsalt and pepper
Topping1 cup sour creamjuice of one limeIn a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.
Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.
Taste for seasoning. Add the black beans and cook an additional ten minutes, uncovered.
For the topping, stir the lime juice into the sour cream.
Serve the stew over rice, and top it with the sour cream.

Brown Sugar Buns

Brown Sugar Buns
Ingredients
240 ml (8 fl oz or 1 cup) milk
10 ml (2 tsp) vanilla extract
113 gr (1 stick or 1/2 cup) butter, melted
1/3 cup sugar
450-510 gr (15.75-18 oz or 3 ½ to 4 cups) all-purpose flour
2 eggs (beaten)
10 gr (2 tsp) instant yeast
5 gr (1 tsp) salt
57 gr (1/2 stick or 1/4 cup) butter, melted
1/2 cup brown sugar
1 egg
30 ml (2 tbsp) milk
Method
Pour the milk and the vanilla extract into a saucepan and bring the milk to a scald without letting it boil.
Pour the warm milk into a large bowl and let it cool a bit. Then add the melted butter and the sugar.
Add about almost all the flour and the beaten eggs and mix until smooth. Finally add the salt and the instant yeast.
Sprinkle some flour on a flat surface and pour out the sticky dough.
Knead for about 10 minutes adding flour if the dough results too sticky (I practically used all the 4 cups of flour).
When the dough has become smooth and elastic put it in a greased bowl, cover it with plastic wrap and let is rise for at least 1 hour or until double in bulk.
After dough has risen, pour out onto a flat surface and cut it into 16 pieces. You might want them to be all more or less of the same weight.
Roll out one piece of dough to a rectangle. Brush the top with a little butter and generously sprinkle with brown sugar. Roll out another piece of dough into a rectangle of more or less the same size and place it on top of the first rectangle.
Starting on the longest end roll up the dough tightly. Pinch the ends and seam closed. Place the dough seam side down and set aside.
Now go ahead and do the same with the other 14 pieces of dough. You will end up with 8 rolls of dough.
Cut each roll of dough into about 3 triangles. You will end up with 24 pieces of dough. (wow, after all this numbers…I really hope I did the math right!)
Place into a 11” round tart pan. Cover with plastic wrap and allow to rise for about 1 hour or till double in bulk.
Brush with the egg wash and bake in a preheated 375F oven for about 30 minutes or till top is golden brown. Allow to cool before removing from pan.
Have a sweet day!

Cake Batter Rice Crispy Treats

CAKE BATTER RICE CRISPY TREATS:
So easy + a total hit!
3 T Butter
1/2 cup yellow cake mix
10 oz mini marshmallows
6 cups rice crispy cereal
white chocolate melts
sprinkles
Melt butter, stir in cake mix, melt in marshmallows, add rice cereal. Pat into 9x13 glass dish. Cool. Melt chocolate + pour on. Sprinkle the sprinkles.

Surpise Cookies

Ingredients
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Use this frosting with Surprise Cookies.
Yield Makes 1 cup
Add to Shopping List
Ingredients
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Oreo stuffed chocolate chip cookies

Oreo Stuffed Chocolate Chip Cookies
(picky palate)
2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

Oatmeal Coconut Chewies

Oatmeal Coconut Chewies
www.thesisterscafe.com
1 cup granulated sugar
1 cup brown sugar2 eggs1 cup (2 sticks) butter, softened to cool room temperature2 teaspoons vanilla1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt2 1/2 cups flour (I have added an extra 1/2 cup of flour, and it makes them slightly puffier – well, less flat anyway – at my altitude)1 cup shredded, sweetened coconut1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Chicken Marinade

1/2 cup vegetable oil1/2 cup good ranc...h dressing 3 tablespoons Worcestershire sauce1 tablespoon minced fresh rosemary(i use fresh basil)2 teaspoons salt1 teaspoon lemon juice1 teaspoon rice wine vinegar1/4 teaspoon ground black pepper, or to taste1 tablespoon white sugar4-6 skinless, boneless chicken breastsmix all top ingredients in a medium bowl. Stir until sugar is disolved. Place chicken in a gallon size Ziplock bag. Pour marinade over chicken. Squish bag around until all chicken in coated. Refridgerate until ready to use at least 30 minutes. I usually do a couple of hours or overnight. Grill on the BBQ or in the oven on broil.

Bruschetta

Ingredients:
(Be Healthy/ Be Happy Blogspot)
1 baguette (10 slices per serving)
1 tomato
1 clove garlic
5 fresh basil leaves chopped
1/4 C toasted pine nuts
sea salt to taste
pepper to taste
fresh grated parmesan cheese to taste
1/4 C balsamic vinegar
1/4 C extra virgin olive oil To make:Dice tomatoes, chop garlic and basil and place in bowl. Add other ingredients and combine. I always sprinkle the sea salt and add the vinegar before I add anything else because I like the tomatoes to marinate for a minute in that combination, but that is totally not necessary. Slice your baguette into 1/3 inch slices and drizzle olive oil over their tops. Toast your bread until it's golden in color. I broil mine in the oven for just a minute or two. Top your bread with the delectable tomato combination and enjoy! I hope you love it as much as we do.

(*We made this bruschetta (for Sunday dinner). Quick, easy, & oh so delicious. I tripled everything except the olive oil & balsamic vinegar (I still only used 1/4 cup). You must use sea salt & cracked pepper. I also sprinkled parmesan cheese over the french bread before I broiled it. )

Zesty Marinara Sauce

Zesty Marinara Sauce
(Be Healthy/Be Happy Blogspot)
Ingredients:
1/4 cup olive oil
1 small onion, thinly sliced
2 cloves garlic, crushed
1 can (32 ounces) whole Italian plum tomatoes and their juices
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheeseTo Make:
Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.
Place tomatoes in a large bowl, reserving juices. Crush tomatoes using your hands. Add tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.
Remove sauce from heat, stir in cheese. Remove bay leaves before serving.

Sour Cream Noodle Bake

Recipe: Sour Cream Noodle Bake
Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 8
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Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Shrimp Scampi w/ Angel Hair Pasta

Recipe: Shrimp Scampi
Pioneer Woman Cookbook
Prep Time: 5 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 6
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Ingredients
4 Tablespoons Butter
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
½ cups White Wine
2 whole Lemons
4 dashes Hot Sauce (I Used Tabasco; More To Taste)
Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
Chopped Fresh Basil To Taste
Chopped Fresh Parsley, To Taste
½ cups Grated Parmesan Cheese
Preparation Instructions
Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.

Spicy Bow Tie Pasta w/ Broccoli and Sausage

Spicy Bow Tie with Broccoli and Sausagea goodLife {eats} creation
Pioneer Woman Cookbook
2 cups broccoli florets, cooked till tender crisp
1 cup sundried tomatoes, soaked in oil
2 cups mild italian sausage, about 2 links
1 red onion, sliced thinly
2 cloves garlic, minced
1/3 cup dry white wine
1/2 teaspoon of crushed red pepper, more if you like
salt and pepper to taste
8 ounces bow tie pasta, cooked according to package instructions
In a large saute pan, drizzle a couple teaspoons of olive oil. Heat over medium-high heat. Add the sausage, cooking until browned on all sides. Remove sausage and slice into rounds. Return to pan. Add onion to the sausage and saute until the onion is tender, about 3-4 minutes. Add garlic and saute 1 minute more.
Deglaze the pan with the white wine, making sure to scrape up all the browned bits. Stir in the tomatoes, pasta, and broccoli. Season to taste with salt and pepper and sprinkle with crushed red pepper. Serve topped with grated Parmesan cheese.
*Note: when I cook the pasta, I add the broccoli to the pot for the last 2 minutes to cook it.

Knock You Naked Brownies

Recipe: Knock You Naked Brownies
Pioneer Woman Cookbook
Prep Time: 15 Minutes Cook Time: 23 Minutes Difficulty: Easy Servings: 12

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Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

Bowtie and Asparagus Pasta

Anniversary Bowtie & Asparagus Pasta
This pasta was also served at our wedding luncheon. We LOVE this stuff! Is it the healthiest pasta? Hmmmm.. no. But it is oh so good! This is a great one for crowds or just for two! :) Tastes great with our Anniversary Paprika Chicken (click HERE).1 pkg. bow tie pasta1/2 c. (1 cube) butter (the real stuff)2-3 cloves garlic, minced3/4 c. grated Parmesan cheese1-2 chicken bouillon cubes1 pint heavy creamsalt & pepper to taste10-15 spears asparagus, blanched1/2 c. bacon, crumbled1/2 c. toasted pinenuts (or to taste)Parsley, to tasteParmesan cheese, to tasteBoil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Paprika Chicken

Anniversary Paprika Chicken
(Fav Fam Recipes)
This dish was served to us at our wedding luncheon. We try to make it every year on or around our anniversary (thus the name...) We just had it last week (Happy Anniversary Sweetheart)! It has turned out perfect every time we have made it. This chicken is so tender and flavorful it doesn't need any kind of sauce or gravy. Serve with Anniversary Bowtie & Asparagus Pasta (click HERE).4 boneless skinless chicken breast halves1/2 c. Parmesan cheese1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)1 1/2 cubes (3/4 cup) melted butterPaprikaCombine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Green Salad w/ Autumn Fruit

Green Salad with Autumn Fruit
1-2 pears or apples sliced
2 tbs. lemon juice
toss these two in a bowl
6-8 c. lettuce or mixed greens (torn)
add fruit and 1/2 c. parmesan or feta cheese
1/2 c. dried cranberries
1/2 c. walnuts or almonds
carmelized nuts:
nuts
1-2 tbs corn syrup
1-2 tbs sugar
mix together and toast in oven 350 degrees until sugar begins to melt (5 min)
dressing:
1/3 c. oil
1 tbs dijon mustard
1 tbs sugar
1 tbs lemon juice
1/2 tsp. salt
1/4 tsp. pepper
warning: if you make this for other people, you will probably get famous for it. then you will probably claim it as your own and add your last name to the title: i.e. "the downey salad", and always offer to bring your world-renown salad to the parties.
and that is okay.
or maybe I am justifying what I just did.

Guacamole

The BEST Guacamole EVER
In my opinion, the best guacamole is FRESH guacamole with as many ingredients from the garden as possible. When I went to the restaurant "Barbacoa" in Boise, I watched VERY closely so I could re-create it at home. Almost all the ingredients were FRESH and I noticed they added a few shakes of green Tabasco sauce.. that was it. :)3 avocadosRed onion, chopped (about 1/4 c.)2 cloves garlic, minced1/2 bunch cilantro leaves, chopped1 jalapeno, finely chopped (or to taste)1 large ripe garden tomato (or 2 smaller tomatoes), dicedjuice of 1 lime4-5 shakes green Tabasco sauceKosher salt, to tasteFresh cracked pepper, to tastePit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!

Noodle's and Co Thai Peanut Saute

Our Version of Noodles & Co.'s Thai Peanut Saute
(Fav Fam Recipes)
This is my personal version of the "Indonesian Peanut Saute" from Noodles & Co. It turned out just like it! It got my hubby's stamp of approval. In fact, he said "this is my favorite Thai noodle dish I have ever had.. even better than Noodles & Co."(This makes quite a bit, probably easily feeds 4-6.)1-2 Lbs. chicken, cut into thin stripsvegetable oil (to saute)2 Tbsp Sriracha chili sauce (we just found this at our local grocery store. Click here.)juice of 1 lime3 cloves garlic, pressed1 Tbsp. fresh ginger, minced3-4 shakes soy saucesalt & pepper (to taste)16 oz. (1 pkg.) linguine noodles**peanut sauce (see below)peanuts2-3 limes, slicedThe following are all to taste, add as much or little as you want (If you do lots of veggies, I would recommend making extra sauce)-shoestring carrots (I just used the packaged kind)-broccoli florets, chopped-green onion-peanuts (chopped)-bean sproutsIn a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken (this is what we did) OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.**SAUCE: (I found this good peanut sauce from "Our Best Bites":)1 c. chicken broth6 Tbsp. (heaping) creamy peanut butter2-4 tsp. Sriracha chili sauce (on Best Bites, they said that 2 tsp. is mild and 4 is hot... we used about 4 TABLEspoons.. and for us, that was about right.)3 Tbsp. honey6 Tbsp. soy sauce3 Tbsp. fresh minced ginger4-5 cloves garlic, pressed or mincedCombine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Pizza Factory Breadtwists

Breadtwists (Our Version of The Pizza Factory Breadsticks)
(Fav Fam Recipes)
This recipe is so easy and sooo good! They taste amazingly similar to the breadsticks at The Pizza Factory in Utah.
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeastLet that sit for 5 minutes. Then add:
3½ cups flour
1 tsp Salt
Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
Serve with marinara, alfredo sauce, or ranch for dipping.
*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Cafe Rio Enchilada Sauce

Cafe Rio Medium Enchilada Sauce
(Fav Fam Recipes)
1 small can diced chilies1 7 oz. can Salsa Verde (I used "Embasa" brand)1/2 c. chicken broth2 tsp. sugar1 tsp. saltCombine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance Just reheat in the small saucepan before serving.

Homemade Flour Tortillas

Homemade Flour Tortillas
(Fav Fam Recipes)
You are going to need a fairly large griddle or pan if you are going to make the huge tortillas for a salad or burrito. These tortillas taste amazing and they are so easy my husband can do it! He is actually the one making them in the picture!3 c. flour1 1/2 tsp salt2 tsp. baking powder3/4 c. shortening3/4 c. very hot waterIn a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.

Cafe Rio Salad

Cafe Rio Salad
(Fav Fam Recipes)
SWEET PORK:2 pounds pork (we like to use boneless pork ribs)3 cans Coke (NOT diet)1/4 c. brown sugardash garlic salt1/4 c. water1 can diced green chilies3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugarPut the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!CILANTRO-LIME RICE:1 c. uncooked rice1 tsp. butter or margarine2 cloves garlic, minced1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water1 Tbsp. freshly squeezed lime juice2 tsp. sugar3 tablespoons fresh chopped cilantroIn a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.BLACK BEANS:2 Tbsp. olive oil2 cloves garlic, minced1 tsp. ground cumin1 can black beans, rinsed and drained1 1/3 c. tomato juice1 1/2 tsp. salt2 Tbsp. fresh chopped cilantroIn a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlicjuice of 1 lime1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Creamy Crockpot Chicken and Broccoli Over Rice

Creamy Crockpot Chicken and Broccoli Over Rice 3-4 boneless chicken breasts1 14oz can cream of chicken soup1 14 oz can cheddar soup1 14 oz can chicken broth½ teaspoon salt¼ teaspoon Cajun seasoning (I used Emeril’s brand)¼ teaspoon garlic salt seasoning (Lawrys)1 Cup sour cream6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)1 Cup shredded cheddar cheese 1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice and sprinkle with cheese.4-6 servings

Pasta w/ Pancetta and Leeks

Recipe: Pasta with Pancetta and Leeks Pioneer Women Prep Time: 5 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 4 Ingredients 12 ounces, weight Pasta, Cooked Al Dente Reserved Pasta Water, If Needed 3 ounces, weight Chopped Pancetta 3 whole Leeks, Sliced Thin 1 Tablespoon Butter ½ cups Dry White Wine ½ cups Heavy Cream Salt And Freshly Ground Pepper, To Taste Parmesan Cheese, Shaved Preparation Instructions Cook pasta and set aside. Reserve 1/2 cup of pasta water. Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Malted Milk Chocolate Chip Cookies

Recipe: Malted Milk Chocolate Chip Cookies Pioneer Woman Prep Time: 15 Minutes Cook Time: 12 Minutes Difficulty: Easy Servings: 36 Ingredients 1 cup (2 Sticks) Unsalted Butter Softened ¾ cups Golden Brown Sugar ¾ cups Sugar 2 whole Eggs 2 teaspoons Vanilla Extract 2 cups All-purpose Flour 1-¼ teaspoon Baking Soda 1-¼ teaspoon Salt ½ cups (rounded) Malted Milk Powder 1 bag (12 Ounce) Milk Chocolate Chips Preparation Instructions Preheat oven to 375 degrees. Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined. Add chocolate chips and stir in gently. Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies. Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Cajun Chicken Pasta

Recipe: Cajun Chicken Pasta Pioneer Woman Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6 Ingredients 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes 3 teaspoons Cajun Spice Mix, More To Taste 1 pound Fettuccine 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Green Bell Pepper, Seeded And Sliced 1 whole Red Bell Pepper, Seeded And Sliced ½ whole Large Red Onion, Sliced 3 cloves Garlic, Minced 4 whole Roma Tomatoes, Diced 2 cups Low Sodium Chicken Broth ½ cups White Wine 1 cup Heavy Cream Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste Salt To Taste Chopped Fresh Parsley, To Taste Preparation Instructions Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook! Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

Pasta ai Quattro Formaggi

Recipe: Pasta ai Quattro Formaggi Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients 1 pound Angel Hair Pasta ½ cups Grated Fontina Cheese ½ cups Grated Parmesan Cheese ½ cups Grated Romano Cheese ½ cups Goat Cheese (chevre) 2 Tablespoons Butter, Softened 1 cup Heavy Cream 1 whole Garlic Clove, Peeled ½ teaspoons Salt, More To Taste Freshly Ground Black Pepper Minced Fresh Parsley Preparation Instructions Heat cream in a small saucepan on the stove over low heat. Rub garlic clove all over the inside of a large serving bowl. Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly. Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak. *Can use whatever four cheeses you’d like!

Simple Sesame Noodles

Recipe: Simple Sesame Noodles Pioneer Woman Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients 12 ounces, fluid Thin Noodles, Cooked And Drained ¼ cups Soy Sauce 2 Tablespoons Sugar 4 cloves Garlic, Minced 2 Tablespoons Rice Vinegar 3 Tablespoons Pure Sesame Oil ½ teaspoons Hot Chili Oil 4 Tablespoons Canola Oil 2 Tablespoons Hot Water 4 whole Green Onions, Sliced Thin Preparation Instructions Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.Pour sauce over warm noodles and toss to coat.Sprinkle with green onions and toss.Serve in a bowl with chopsticks. Yummy!

Pasta w/ Tomato Cream Sauce

Recipe: Pasta with Tomato Cream Sauce Pioneer Woman Prep Time: 10 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8 Ingredients 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Finely Diced 4 cloves Garlic, Minced 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce Salt And Pepper, to taste Dash Of Sugar (more To Taste) 1 cup Heavy Cream Grated Parmesan Or Romano Cheese, To Taste Fresh Basil, Chopped 1-½ pound Fettuccine Preparation Instructions Cook pasta according to package directions. Drain, reserving 1 cup of pasta water. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally. Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Penne a la Betsy

Recipe: Penne a la Betsy Pioneer Woman Prep Time: 25 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6 Ingredients ¾ pounds Penne Pasta 1 pound Shrimp 3 Tablespoons Butter 3 Tablespoons Olive Oil 1 whole Onion (small) 2 cloves Garlic ½ cups White Wine, Or To Taste 1 can Tomato Sauce (8 Oz) 1 cup Heavy Cream Fresh Parsley, to taste Fresh Basil - To Taste Salt To Taste Pepper To Taste Preparation Instructions Cook the penne pasta until tender-firm, also known as al dente. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Pasta Alla Vodka

Recipe: Pasta Alla Vodka Pioneer Woman Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6 Ingredients 1 pound Pasta 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Chopped Finely 2 cloves (to 3 Cloves) Garlic, Chopped ¾ cups (to 1 Cup) Vodka 1 can (About 14 Oz.) Tomato Puree 1 cup Heavy Cream 1 pinch Red Pepper Flakes ¼ teaspoons (to 1/2 Teaspoon) Salt Freshly Ground Black Pepper, To Taste 1 cup Grated Parmesan Cheese Preparation Instructions Cook pasta according to package directions, being careful not to overcook. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese. Pour mixture into large serving bowl. Garnish with more Parmesan cheese. Eat it out of the serving bowl. Faint. Repeat as needed.

Caramels

Caramels Mel's Kitchen Cafe A Few Tips:*I think one of the most common reasons candy-making can cause frustration is because of errors in the candy thermometer you may be using. It is a good idea to calibrate your cooking thermometer before each use – and it is quite easy. Bring a pot of water to a boil. After the water has reached a full rolling boil, insert your candy thermometer into the water, being sure not to let the tip touch the bottom of the pot and inserting the tip at least 2 inches into the water and the temperature on the candy thermometer should read 212 degrees F. If your candy thermometer reads a few degrees higher or lower – no fear! You don’t need to go out and buy a new candy thermometer (although long-term you may consider it), you simply need to adjust cooking temperature of your candy the few degrees your thermometer was off in the boiling water. *This particular caramel recipe is unusual in that you don’t need to stir after adding the second half of the sweetened condensed milk. This is a bonus because you don’t need to slave away at the stove stirring for hours – but still be careful to check your candy thermometer often to make sure the correct temperature has been reached (and not exceeded!). Also, in order for the caramel not to scorch, remember to cook the caramel over medium-low heat. This requires time and patience because the caramel won’t cook as quickly as at high heat, but trust me, unscorched caramels are worth the wait! *Finally, when pouring the caramel onto a buttered baking sheet, do not scrape the caramel from the bottom and sides of the pan. Simply turn the pan and let the cooked caramel roll out onto the baking sheet – when it has stopped flowing out, stop pouring and resist the temptation to scrape up the caramel stuck to the sides and bottom. Just walk away. Well, don’t just walk a way, but put the pan in the sink and work on spreading out your caramels. You don’t want the icky stuff left over on the pan. Trust me. 2 cups sugar1 ½ cups light corn syrup1 can sweetened condensed milk (add only ½ to begin with)1/4 teaspoon salt1 cup butter2 teaspoons vanilla1 ½ cups chopped toasted pecans (optional) Butter the sides and bottom of a 9X13-inch pan. Set aside. In a medium heavy saucepan, add sugar, corn syrup, 1/2 can sweetened condensed milk, salt and butter. Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil. Insert the candy thermometer and clip onto your pan at this point. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture still at medium-low heat, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage but I prefer mine really soft (I will warn you that most people find this stage a bit too soft so use your best judgment and preference). When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using). Carefully pour the hot mixture into the prepared pan without scraping the bottom and sides of the pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.

Penne w/ Roasted Asparagus and Balsamic Butter

Penne with Roasted Asparagus and Balsamic Butter Mel's Kitchen Cafe *Note: If asparagus aren’t in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes. *Serves 4-6 1 pound fresh asparagus spears1 tablespoon olive oil¾ teaspoon salt½ teaspoon freshly ground black pepper½ cup balsamic vinegar1 teaspoon light or dark brown sugar1 pound penne pasta4 tablespoons butter, cut into pieces1/3 cup freshly grated Parmesan cheese, plus more for serving Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

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Sarah's Cucina Bella Page 62

Quick Homemade Macoroni and Cheese

Quick Homemade Macaroni and Cheese Sarah's Cucina Bella serves 6 as a side 1 slice bacon, uncooked and roughly chopped1 tbsp butter1 1/2 tbsp all-purpose flour1 cup milk1 cup sharp Cheddar cheese, shreddedsalt and pepper1/2 lb pasta, cooked Heat a medium saucepan over medium heat. Add bacon. Cook, stirring occasionally, until just about browned. Add butter to the pan and melt. Once the butter is melted, whisk in the flour. Cook for about 2 minutes, until a smooth paste is formed. Whisk in the milk and cook for an additional 5 minutes or so, until thickened. Stir in the cheese until melted and salt and pepper to taste. Pour the sauce over the pasta and mix well. Serve immediately. Leftovers make great lunches.

Iced Pumpkin Cookies

Iced Pumpkin Cookies Sarah's Cucina Bella yields 2-3 dozen 2 1/4 cups all-purpose flour1/2 tsp ground ginger1/2 tsp ground cloves1 tsp ground cinnamon1 tsp baking soda1 tsp baking powder1/2 cup butter, softened1 1/4 cups brown sugar1 cup pumpkin puree2 tbsp applesauce1 egg1 tsp vanilla extract Preheat oven to 350 degrees. Use a wire whisk to sift together the flour, ginger, cloves, cinnamon, baking soda and baking powder in a medium bowl. Set aside. In a large bowl, cream together the butter and brown sugar using a hand mixer on medium speed (or do this in the bowl of your stand mixer). Add pumpkin, applesauce, egg and vanilla extract and beat with the mixer until well combined. Use a low speed on your mixer to add the dry ingredients to the wet ingredients. Do not over mix. Drop by the spoonful onto a baking sheet. Cook in the oven for 10-15 minutes until slightly browned. Transfer cookies to a cooling rack. Vanilla Glaze 1 cups confectioners’ sugar2 tablespoons milk1/2 tablespoon melted butter1/2 teaspoon vanilla extract Stir all the ingredients together until smooth. Drizzle over cookies (I used a makeshift pastry bag made from a Ziploc bag).

Basic Basil Pesto

Basic Basil Pesto Sarah's Cucina Bella yields about 1 cup 2 cups packed basil leaves, washed and dried1/4 cup pine nuts1 clove garlic1/4 cup olive oilsalt, to taste Combine all the ingredients in a food processor and process until combined. To use: Stir in to pasta, slather on bread, toss with vegetables before roasting or use as a spread in sandwiches. Mmm.

Blueberry Oatmeal Cake

Blueberry Oatmeal Cake Sarah's Cucina Bella serves 6 1 1/3 cup flour3/4 cup quick cooking oats1/2 cup sugar2 tsp baking powder1/2 tsp salt1 cup non-fat milk1 egg1 3/4 cups frozen blueberries Preheat oven to 400 degrees. Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal. In a separate bowl, combine milk and egg and whisk until well combined. Stir the milk mixture into the flour mixture until combined, then add the blueberries, stirring to incorporate. Pour mixture into a 9-inch round non-stick baking dish. Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack. Chill in the fridge, until ready to eat. I recommend chilling overnight. Cut into wedges to serve.

Lime and Coconut Muffins

Lime and Coconut Muffins Sarah's Cucina Bella yields 12 muffins This recipe is based on the basic muffin recipe from the Joy of Cooking. It’s been adapted for these not-so-traditional flavors. Be sure to clean the exterior of the lime before zesting, and use sweetened coconut. 2 cups all purpose flour1 tbsp baking powder1/2 tsp salt1/2 cup sweetened coconut2 large eggs1 cup nonfat milk2/3 granulated sugar1/2 cup canola oilzest of 1 lime1 tsp vanilla Preheat oven to 400 degrees. Line 12 muffin tins with paper liners. Combine flour, baking powder, salt and coconut in a large bowl, using a whisk to blend together. In a medium bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla. Pour into the bowl with the flour mixture and stir until just combined. Divide the batter evenly between the 12 muffin cups. Cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before serving.

Two pepper Pasta

Two Pepper Pasta Sarah's Cucina Bella serves 4 Keep the vegetables cut pretty small for this so that they cook quickly and break down enough to coat the pasta. 1 1/2 tbsp olive oil1 green pepper, in a 1/4 in or less dice1 red pepper, in a 1/4 in or less dice1/2 cup finely chopped red onion2 spring onions (scallions), finely sliced – white and light green parts only1 cup parsley5 cloves garlic, crushed1/2 cup white winesalt and pepper1/2 lb pasta1/2 cup grated Romano, plus extra for sprinkling In a 12 inch skillet (a deep one), warm the olive oil over medium heat. Add the green and red peppers, red onion and scallions. Stir briefly and then cover. Let cook 10 minutes, stirring once. Meanwhile, combine the parsley, garlic and white wine in a food processor and process until smooth. Pour this combination over the vegetables and lower the burner heat to low. Simmer for 15-20 minutes. Cook the pasta while you are simmering the sauce. When both are done, toss the veggies, the pasta and 1/2 cup of the Romano together. Sprinkle the top with a little grated Romano and serve.

Garlic Scape Carbonara

Garlic Scape Carbonara Sarah's Cucina Bella serves 4 This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness). 1/2 lb campanella pasta, or shape of your choosing4 slices bacon (about 3 1/4 ounces), chopped1/4 cup garlic scapes, cut into 1/4 inch coins2 large eggs1/4 tsp kosher salt1/4 tsp red pepper flakes1/2 cup freshly grated Romano cheese Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump). Serve immediately.

Peanut Butter Chocolate Oatmeal Cookies

Peanut Butter Chocolate Oatmeal Cookies Sarah's Cucina Bella yields about 2 dozenAdapted from AllRecipes 1 cup all purpose flour1 cup old fashioned rolled oats1/2 tsp baking soda1/2 tsp baking powder1/4 tsp salt1/2 cup butter, softened1 cup white sugar1/2 cup creamy peanut butter1 egg1 1/2 tsp vanilla extract6 oz semi-sweet chocolate chips Preheat oven to 375 degrees. Whisk together the flour, oats, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer, combine the butter, sugar and peanut butter and beat until smooth. Add the egg and vanilla extract and mix to incorporate. While the mixer is on low, slowly add the flour mixture until fully incorporated. Stir in the chocolate chips. Drop the cookie dough onto an ungreased cookie sheet using a small ice cream scoop (about 2 tsp capacity) about 2 inches apart. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack.

Pumpkin Coconut Muffins

Pumpkin Coconut Muffins Sarah's Cucina Bella yields 12 muffins 2 cups all-purpose flour1 tbsp baking powder1 tsp cinnamon1 tsp nutmeg1/2 tsp kosher salt2 large eggs, slightly beaten1 cup nonfat milk1 cup light brown sugar1 cup pumpkin puree1/4 cup canola oil1 tsp coconut extract2 tbsp sweetened coconut flakes Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the eggs, milk, sugar, pumpkin puree, oil and coconut extract. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the cups to the top. Sprinkle the coconut flakes onto the top of all the muffins. Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving. Store in a cool, dry place.

Buttery Roasted Shrimp

Buttery Roasted Shrimp Sarah's Cucina Bella serves 4 1 lb raw large shrimp, peeled and de-veined1/4 cup unsalted butterjuice of 1 lemon2 finely chopped shallots3 cloves finely chopped garlic1 tsp Kosher saltground black pepper Preheat the broiler on high. In a shallow, broiler-safe dish, melt the butter over a medium-low heat (on the stovetop). Add the lemon juice, shallots, garlic, salt and pepper and stir well to combine. Add the shrimp and toss to coat. Broil the shrimp for 3-4 minutes per side until lightly browned and firm. Transfer to a serving dish and pour the pan sauce over. Serve immediately. NOTE: These shrimp are also delicious tossed with pasta.

Bruschetta w/ Tomato and Basil

Bruschetta with Tomato and Basil Recipe Print Options Print (no photos) Print (with photos) Prep time: 15 minutes Cook time: 10 minutes Ingredients 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, chopped. Salt and freshly ground black pepper to taste 1 baguette French bread or similar Italian bread 1/4 cup olive oil Method 1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. 2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. 3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Chicken Florentine

Chicken Florentine Sarah's Cucina Bella serves 4 1 tbsp butter1 lb boneless, skinless chicken, cut into 1-inch cubes2 cups frozen chopped spinach1 can (28 ounces) tomato puree1 tsp dried oregano1/2 cup crumbled fetasalt and pepper Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side. Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly. Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired. Serve over pasta.

Macaroni and Cheese w/ Tomatoes

Macaroni and Cheese with Tomatoes Sarah's Cucina Bella serves 4 1 tbsp salted butter1 1/2 tbsp all-purpose flour1 cup nonfat milk1 cup shredded sharp Cheddar cheesezest of 1/2 lemon (optional)kosher salt and black pepper1/2 lb pasta, cooked1 14.5 oz can diced tomatoes, drained Melt the butter over medium heat in a medium saucepan. Whisk in the flour and cook until it forms a smooth paste (about 1 minute). Next, whisk in the milk. Cook for 3-4 minutes, whisking constantly, until thickened. Whisk in the cheddar cheese and lemon zest (if using). Remove from heat and season with salt and pepper. In a large bowl, combine the pasta and cheddar sauce. Stir well. Add the tomatoes in and stir well. Serve immediately.

Mini Shell Pasta w/ Creamy Smoked Bacon and Peas

Mini-Shell Pasta With Creamy Smoked Bacon and Peas Sarah's Cucina Bella Sea salt 10 slices smoked bacon or pancetta 1 pound dried mini-shell or other small pasta 2 tablespoons olive oil 1 tablespoon butter Freshly ground black pepper 2 cups frozen peas 2 tablespoons crème fraîche or heavy cream 2 tablespoons finely chopped fresh mint leaves Juice of 1 lemon 6 ounces finely grated Parmesan cheese. 1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste. 2. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint. 3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad. Serves 4 to 6.

Classic Tomato spaghetti

Ingredients: 2 cloves of garlic• 1 fresh red chile• A small bunch of fresh basil• Sea salt and freshly ground pepper• 1 pound dried spaghetti• Olive oil• 1 x 14-ounce can of diced tomatoes• 4 ounces Parmesan cheese This pasta sauce takes minutes to cook. What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I’ve given you some ideas to get started.To prepare your pastaPeel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.To cook your pastaBring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves. Roughly tear over the remaining basil leaves and grate over some Parmesan.These can be added to your tomato sauce when it’s finished. Just stir in and warm through:• Add a handful of baby spinach leaves to the sauce at the same time you add the pasta—when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top.• A few handfuls of cooked shrimp and a handful of chopped arugula with the juice of ½ a lemon.• A can of tuna drained and flaked into the sauce with ½ teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon.• A handful of fresh or frozen peas and fava beansThis recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009 This pasta sauce takes minutes to cook. What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I’ve given you some ideas to get started.To prepare your pastaPeel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.To cook your pastaBring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves. Roughly tear over the remaining basil leaves and grate over some Parmesan.These can be added to your tomato sauce when it’s finished. Just stir in and warm through:• Add a handful of baby spinach leaves to the sauce at the same time you add the pasta—when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top.• A few handfuls of cooked shrimp and a handful of chopped arugula with the juice of ½ a lemon.• A can of tuna drained and flaked into the sauce with ½ teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon.• A handful of fresh or frozen peas and fava beans

Shrimp in White Wine and Garlic Sauce

Shrimp in White Wine and Garlic Sauce Sarah's Cucina Bella 1/2 cup white wine2 tbsp salted butter4 cloves garlic, minced12 oz frozen cooked shrimp (large – tails off, preferably)salt Combine the wine, butter and garlic in a medium skillet. Bring to a boil over medium heat. Add the shrimp and reduce heat to low. Cover and cook for 5 minutes. Uncover, sprinkle with salt and cook for a few more minutes until the sauce thickens slightly. Devour.

Creamy Gorgonzola and Shrimp Pasta

Creamy Gorgonzola and Shrimp Pasta Sarah's Cucina Bella serves 4 1/2 tbsp butter1/2 tbsp olive oil3 cloves garlic, chopped1 lb raw large shrimp, peeled and deveined1/2 cup white winesalt and pepper, to taste1 cup basil leaves, roughly chopped1/2 cup crumbled gorgonzola cheese1/2 lb penne, cooked according to package directions In a large skillet, combine the butter and olive oil. Heat on medium, until the butter is melted, occasionally swirling the pan to combine. Add the garlic and cook, stirring occasionally, for 2-3 minutes until softened (do not let it brown!). Add the shrimp to the pan and stir to coat. Cook, flipping the shrimp, until just barely pink on both sides. Pour in the white wine and season with salt and pepper. Stir well. Bring the mixture to a boil, then add the basil. Cook for 10 minutes. Sprinkle the gorgonzola evenly over the pan. Stir to combine. Then, add the cooked pasta and toss to coat. Serve immediately.

Fresh Tomato Basil Pasta w/ Romano Roasted Shrimp

Fresh Tomato Basil Pasta with Romano Roasted Shrimp Sarah's Cucina Bella serves 4 NOTE: Scroll down for the printable recipe 1 cup fresh diced tomatoes1/2 cup finely chopped fresh basil3 tbsp extra virgin olive oil, divided1 lb raw shrimp, peeled and deveined1/2 cup, plus 2 tbsp freshly grated Romano cheesesea salt and pepper, to taste1/2 lb penne pasta, prepared In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside. Preheat your oven’s broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese. Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside. Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary. Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.

Easy Roasted Cheddar y Cauliflower

Easy Roasted Cheddar-y Cauliflower Sarah's Cucina Bella serves 4 1 head cauliflower, rinsed1 tbsp olive oilsalt and pepper1 cup shredded extra sharp cheddar cheese Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Cut the florets from the cauliflower head and arrange on the baking sheet. Drizzle with olive oil and season with salt and pepper. Slide the cauliflower into the oven and bake for 12-15 minutes, until tender. Be sure to stir once about halfway through. Once the cauliflower is tender, pull it out of the oven and sprinkle with the cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve immediately.

Slow Cooker Mac n' Cheese

Slow Cooker Mac n' Cheese Sarah's Cucina Bella 2 cups lowfat milk1 12-oz can evaporated milk (lowfat preferred)1 large egg, lightly beaten1/4 tsp kosher salt1/8 tsp ground black pepper2 cups shredded sharp cheddar cheese8 oz uncooked elbow macaroni2 tbsp freshly grated Romano cheese Spray the inside of your slow-cooker with cooking spray. Whisk together the milk, evaporated milk, egg, salt and pepper. Add the cheddar cheese and macaroni and stir well. Top with a sprinkling of the Romano cheese all over. Cover the pot and set the heat to low. Cook for 3 to 4 hours, until cooked through. The cheese should set in the center, and the pasta should be tender. But don’t overcook. It should be done after no more than four hours. Serve.

Red Pepper Alfredo

Red Pepper Alfredo serves 4 recipe adapted ever-so-slightly from Cook This, Not That! Easy & Awesome 350-Calorie Meals 10 oz dried fettuccine 1 1/2 tbsp salted butter 1 1/2 tbsp all-purpose flour 1 cup low-fat milk 1/2 cup half and half 3/4 cup chopped roasted red peppers 2 cloves garlic, minced 1/2 cup freshly grated Romano cheese salt and black pepper, to taste Cook the pasta according to package directions, until al dente. While the pasta water is coming to a boil, melt the butter in a small saucepan set over medium heat and whisk in the flour. Cook for a minute. Pour in the milk and half and half a little at a time, whisking as you add it. Stir in the roasted red peppers and garlic. Reduce the heat to low and simmer for 10 minutes. Transfer the sauce to a blender and blend until smooth. Return to the pan and whisk in the Romano cheese. Season with salt and pepper, to taste. Once the pasta is cooked, drain well. Then toss with the sauce. Divide evenly among four bowls and let sit for a few minutes (the sauce will thicken as it cools). Enjoy.

Tomato, Bacon, and Cream Pasta

Tomato, Bacon and Cream Pasta Sarah's Cucina Bella serves 4 4 ounces bacon, chopped3 cloves garlic, minced1 can diced tomatoes (do NOT drain)1 cup pasta water1/3 cup heavy cream1 lb pasta, cooked (I used rotini)freshly grated parmesan In a large, deep skillet, cook the bacon over medium heat until just about crisp. Add the garlic and cook, stirring, for one minute. Add the tomatoes and pasta water to the skillet and stir to combine. Allow to cook (uncovered) for 5-6 minutes, until the liquid reduces by half. Stir the heavy cream into the skillet and allow to cook, uncovered, until it reduces to a sauce consistency (3-4 minutes). Toss the sauce with the pasta. Serve immediately, topped with freshly grated parmesan.

Asparagus, Shrimp, and Mushroom Pasta

Asparagus, Shrimp and Mushroom Pasta sarah's cucina bella serves 4 1 lb raw extra large or jumbo shrimp, peeled1 lb fresh asparagus, woody ends removed2 cups sliced fresh mushrooms2 tbsp olive oil4 cloves garlic, crushedsalt and pepper, to taste1/2 lb pasta, cooked according to package directions and reserving 1/2 cup of pasta waterlemon wedges (optional) Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place the shrimp on top. Cut the asparagus into 1 1/2″ pieces. Place onto the baking sheet. Add the mushrooms and garlic as well. Drizzle with olive oil and season with salt and pepper. Stir gently to combine. Slide the tray into the oven and bake for 10 minutes. Stir. Return to the oven and bake for an additional 8-10 minutes, until the asparagus is lightly browned and the shrimp are cooked through. Combine the cooked pasta with the veggies and shrimp and toss well to combine. Add pasta water and toss again. Season with salt and pepper. Serve immediately, with lemon wedges for squeezing over the pasta.

Garlic Chicken w/ Broccoli and Bow Ties

Garlic Chicken with Broccoli and Bow Ties meme-and -he I try not to share recipes unless it is totally worth your time. {believe me, this is.} This is one of my family's favorite meals to eat. It is so simple to make, and at first doesn't seem like anything special. {believe me, this meal has redefined special} So here we go... Ingredients: 4 stalks of broccoli (about 1 1/2 pounds) 2 lbs boneless, skinless chicken breast 1/2 c. plus 2 tblsp olive oil 6 cloves garlic, minced 1 tblsp fresh ginger 1 tblsp dry mustard 1 tsp black pepper 1/2 tsp cayenne pepper 1 box bow tie pasta 1 tsp sea salt 1 c. medium dry white wine {makes any meal great. duh.} 2 tblsp grated parmesan 1 lemon juiced garnishes: sliced scallions, pine nuts, shredded fresh parmesan Directions: Cut broccoli heads into bite-sized florets; set aside. Cut chicken into bite-sized pieces and place in bowl. To chicken, add 2 tblsp olive oil, ginger, garlic, dry mustard, black pepper and cayenne. Stir well, set aside. (marinate, if time) Cook pasta according to package directions; while pasta boils heat 1/4 cup of olive oil in a saute pan and cook broccoli until tender, sprinkling with the salt. Cover and set aside. Drain pasta and mix with broccoli. Cover and set aside. Heat 1/4 c of the olive oil in the same saute pan and cook the chicken about 10-12 minutes or until no longer pink. Add white wine and saute another 5-10 minutes. Add chicken mixture to pasta and broccoli and stir well. Add 2 large tblsp grated parmesan cheese and lemon juice and stir thoroughly. On a large platter or pasta bowl pour out pasta mixture and garnish with scallions, pine nuts and parmesan. Serves 6.

Chocolate Crackle Cookies

Chocolate Crackle Cookies (or as we now call them, snowman cookies) recipe adapted from Martha Stewart 1 bag chocolate chips, half semi sweet, half milk chocolate 1 1/4 c flour 1/2 c cocoa powder 2 t. baking powder 1/4 t. salt 8 T (1 stick) butter, at room temperature 1 1/3 c. brown sugar, firmly packed 2 large eggs 1 t. vanilla extract 1/3 c milk 1 c. granulated sugar, for rolling 1 c. powdered sugar, for rolling Heat oven to 350 degrees. Melt chocolate chips over medium low heat, careful to not burn. Let cool. In a separate bowl combine flour, cocoa, baking powder, and salt. In your mixer beat butter and brown sugar until light and fluffy. Add eggs and vanilla, beat until well combined. Add melted chocolate to dough, combine. Alternate adding milk and dry ingredients until just combined. Divide dough and wrap in plastic. Chill in refrigerator until firm, about 2 hours. Remove dough, roll into 1 inch balls and dust in bowl of granulated sugar, and then powdered sugar. Place on silpat-lined cookie sheet. Bake about 12 minutes until cookies have flattened and sugar cracks.

Pumpkin Pecan Waffles with Maple Cranberry Butter (and Syrup!)

Pumpkin Pecan Waffles with Maple Cranberry Butter (and Syrup!) Maple-Cranberry Butter: 1/2 cup fresh or frozen cranberries 1/4 cup pure maple syrup (no aunt jemimas! :) 1 cup butter, at room temp To make the maple cranberry butter, combine cranberries and maple syrup in a saucepan over low heat, stirring frequently until the cranberries have softened and popped, about 5 minutes. Let cool, then place in a large bowl with the butter. Beat with a wooden spoon until just combine, cover and set in the fridge until ready to serve *** I started making a lot of the syrup, and sometimes I make the butter too. We love our pancakes with cranberry syrup. Just add amount of syrup desired with cranberries, and stir over low heat until cranberries pop. This is so simple and my favorite part! Pumpkin Pecan Waffles: 1 cup flour, sifted 1 T firmly packed brown sugar 1 t baking powder 1/4 teaspoon salt 1 1/4 cups whole milk 1 large egg, lightly beaten 1 1/2 T butter, melted 2/3 c pumpkin puree 1/3 c coarsely chopped pecans To make the waffles, preheat a waffle iron. In a large bowl whisk together the flour, brown sugar, baking powder, and salt until well mixed. IN a large glass measuring pitcher whisk together the milk, egg and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy - do not overmix! Stir in pecans. Pour batter evenly onto waffle iron and cook! To serve, it is pretty to serve the waffles with a scoop of the butter, and drizzle on maple syrup. It is nice to serve maple syrup and the cranberry maple syrup version for those that don't want too much cranberry.

Strawberry Frosting Recipe

Strawberry Frosting Recipe 1/2 whole frozen strawberries, thawed 1 cup butter pinch of salt (not coarse) 3 1/2 powdered sugar 1 teaspoon vanilla I have made it this way, and also with cream cheese substituting one of the sticks of butter for an 8 oz cream cheese. When you do this you have to add more sugar. This frosting is so fresh tasting and it is so simple.

Apple Crisp

Apple Crisp Mels Kitchen Cafe*Note: For the apples, I like to use a combination of Granny Smith, Honeycrisp and/or Gala. Firm, tart and sweet apples work the best for apple crisp – feel free to experiment with different varieties, depending on what you like (or can find at the store!). *Serves 6-8 7 tart apples, peeled, cored and cut into chunks or slices1 tablespoon lemon juice (freshly squeezed or bottled)1/2 teaspoon vanilla1/2 cup all-purpose or whole wheat flour1 cup rolled oats1 cup brown sugar1/2 teaspoon ground cinnamon8 tablespoons (1 stick) butter, softened to room temperature Preheat the oven to 375 degrees F. In a medium bowl, toss the apples with the lemon juice and vanilla. Pour the apples into a 9X13-inch baking dish, spreading evenly to the edges. It doesn’t matter if the apples are slightly overlapping. In a medium bowl stir together the flour, oats, brown sugar and cinnamon. Using a pastry blender, two forks or two knives, mix the butter into dry ingredients until lumpy and coarsely mixed. Most of the dry ingredients should be incorporated with the butter to form large crumbs. Sprinkle the mixture evenly over the apples. Bake for 35-40 minutes, until the apples are tender and the topping is browned and crunchy. Let cool 10-15 minutes before serving warm with ice cream or a dollop of whipped cream.