Thai Peanut Chicken

This was very good. I really love anything with peanut butter. It had just the right amount of kick to it also. Both my girls loved it and ate their broccoli! I loved the peanuts with it, and the crunchiness it gave the dish . Next time I might add a little bit of fresh cilantro. This is awesome!

Ingredients

* 2 cups uncooked white rice
* 4 cups water
* 3 tablespoons soy sauce
* 2 tablespoons creamy peanut butter
* 2 teaspoons white wine vinegar
* 1/4 teaspoon cayenne pepper
* 3 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons chopped garlic
* 1 1/2 tablespoons chopped fresh ginger root
* 3/4 cup chopped green onions
* 2 1/2 cups broccoli florets
* 1/3 cup unsalted dry-roasted peanuts

Directions

1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Panera Bread Broccoli Cheese Soup Recipe

I'm so ready for spring and some warmer weather! Last week Julia was sick, it was cold outside, so I decided to make her some yummy soup!(Plus this soup is a great way to hide some veggies from Annabelle :)This soup is a copy cat recipe from PANERA. It's my favorite soup they serve and tastes amazing in a bread bowl.. which I might try to make for next time. This is also a shout out to my brother Mark, who worked at Panera.. he says this soup is awesome too!! Enjoy!


INGREDIENTS:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Turn this recipe into a puzzle! [click]


PREPARATION:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Chipotle Barbacoa

BARBACOA BURRITOS***

Well, you know we are absolutely obsessed with CHIPOTLE. Brad found this recipe and it's awesome! It's actually on their fan page :) So, I actually liked it as much or better than the Cafe Rio pork. Of course PLEASE serve along side with the Cafe Rio dressing.. This is a must. We served it with tortillas, refried beans, rice, pico de gallo, and Cafe Rio dressing. It's a Chipotle worthy meal.


1/3 c apple cider vinegar
3 T lime juice
3-4 chipotle peppers; canned, no sauce
4 cloves garlic
4 t cumin; toast & grind whole seeds
2 t dried Mexican oregano
1 1/2 t ground black pepper
1 1/2 t salt
1/2 t whole clove; toast & grind
2 T vegetable oil
4 lbs chuck roast
3/4 c chicken broth
3 bay leaves


1. Make adobo sauce by combining vinegar, lime juice, peppers, garlic,
cumin, oregano, black pepper, salt and clove in a blender or food processor
and puree on high speed until smooth.

2. Trim the fat from the meat, and then slice the roast into 6 smaller
pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a
large stockpot or Dutch oven over medium heat until browned. Place in crock
pot on low. Add the adobo sauce to the meat, pour in the chicken broth and
add the bay leaves. Cook 6-8 hours, leaving the lid off the crockpot for
the last 1-2 hours.

Banana Pancakes with Peanut Butter and Jelly Syrups

I love PB&J'S so I knew these would be awesome. Anything with peanut butter is bound to be good :) The peanut butter syrup goes so well with banana flavored pancakes. I like to cut banana slices to go along with the pancakes. If you love peanut butter and jelly sandwiches... you gotta make these. ENJOY



Yield: 12 (4-inch) pancakes
Ingredients

* 2 cups biscuit mix
* 1 cup buttermilk
* 1 cup mashed banana
* 2 large eggs
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter or margarine
* 3/4 cup maple syrup
* 1/4 cup reduced-fat peanut butter spread
* Strawberry syrup

Preparation

Whisk together first 5 ingredients in a large bowl just until dry ingredients are moistened.

Melt 1 tablespoon butter on a hot griddle; pour about 1/4 cup batter for each pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side of pancakes. Repeat procedure with remaining butter and pancake batter.

Whisk together maple syrup and peanut butter until smooth. Serve pancakes with peanut butter mixture and strawberry syrup.

Sausages With White Beans

My husband found this recipe from WILLIAMS SONOMA. It's simple and great for a weekend night. Really yummy flavor and we've made it a few times... which means we like it!

You can substitute 2 to 3 cups sliced radicchio or chopped escarole for the arugula. Add it to the fry pan along with the onion and bell pepper.

Ingredients:

* 8 small or 4 large hot or sweet Italian sausages,
about 1 1/2 lb. total weight
* 1 cup dry white wine
* 2 Tbs. olive oil
* 1 yellow onion, finely chopped
* 1 large red bell pepper, seeded and chopped
* 2 garlic cloves, minced
* 2 cans (each 14 oz.) white beans, such as
cannellini or Great Northern, drained and rinsed
* 2 Tbs. minced fresh oregano
* 3/4 cup chicken broth
* Salt and freshly ground pepper, to taste
* 2 to 3 cups arugula

Directions:

Cook the sausages
Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.

Cook the vegetables

Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.

Finish the dish
Add the sausages to the pan with the beans and simmer for about 1 minute to warm through. Season with salt and pepper. Divide the sausages, beans and arugula among 4 plates, drizzle with any liquid in the pan and serve immediately. Serves 4.

Pasta With Broccoli And Sausage

This pasta dish is from *SOUTHERN LIVING CHRISTMAS EDITION* It's super delicious! I made it for my family a few Christmas's ago.. it was a huge hit! I use frozen brocoli and steam it on top of the boiling noodles. (yes, I finally found a use for the expensive pot from my wedding that has the fitted steamer inside :) Very yummy!

Ingredients

* 1 pound fresh broccoli, cut into flowerets
* 1 (9-ounce) package refrigerated fettuccine
* 2 tablespoons butter or margarine
* 1 cup sliced fresh mushrooms
* 1 garlic clove, minced
* 1 pound reduced-fat smoked sausage, sliced
* 3 large eggs
* 3/4 cup whipping cream
* 3/4 teaspoon pepper
* 1 cup grated Parmesan cheese

Preparation

Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.

Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.

Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.

Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.

Creamy White Chili

If your in the mood for creamy yummy soup with just the right amount of spice.. look no further! This soup was outstanding and easy to make. Goes perfect with homemade bread :) I love soup on a cold day.. it just so hits the spot.

*Serves 6

1 pound boneless, skinless chicken breasts, coarsely shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Chicken Cordon Blue

My "old" chicken cordon blue recipe just got kicked to the curb!!! It has been upgraded.. this is an outstanding dinner. This recipe is one of my new favorites.

Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Pumpkin Ice Cream

I've made this twice it's incredible! Both times I've made it, It's been gone to quick to take a picture of it. It's so creamy and soooo yummy! The recipe has a few more steps than some others.. but it's so worth it. I made this Halloween night and think that it will become a fun tradition in our family..

Recipe from Williams and Sonoma

Ingredients:

1 cup fresh pumpkin puree or canned
unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Chicken Marsala

We went to The Cheesecake Factory a while back. Brad ordered their chicken marsala... and I have been craving it ever since. I found this recipe from EMERIL off the food network. Not much else to say except the recipe is truly divine. really good. period. I've made it over noodles and mashed potatoes. I personally like potatoes better. I also doubled the sauce.. yes, it's that good!

Ingredients

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Cinnabon - Cinnamon Bun

These cinnamon rolls are the best! There so good I even made them for myself on MY birthday :) I actually just put the whole 3.4 oz of vanilla pudding package in and they turned out sooooo YUMMY! I also let the yeast sit in the warm water for a few minutes before adding into the bread machine. I set my oven to the lowest heat just so it get somewhat warm and then turn off the oven and let the rolls rise in there. The cream cheese frosting is my FAVORITE!


Ingredients

1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast

1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon

CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt




Directions

1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4.Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Thai Chicken Satay

This dish we call "chicken on a stick" Annabelle seems to like eating chicken better when it's on a stick! We grilled this the first time and cooked it on the foreman also. Both ways turned out really yummy! I love peanut butter and it's nice to use it in something other than cookies :) Love the cilantro in this as well.. Hey, if my two yr old will like it.. so will you!

Recipe from WILLIAMS-SONOMA

Ingredients:

2 large limes
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup minced fresh cilantro
1 Tbs. minced ginger
3 garlic cloves, minced
3 Tbs. soy sauce
3 Tbs. firmly packed light brown sugar
1 Tbs. Asian sesame oil
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
1 small head romaine lettuce, cored and leaves shredded
1 cucumber, peeled and sliced

Directions:

Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.

In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken
Prepare a medium-hot fire in a grill. Or, preheat a broiler.

Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.

Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.

Feta Cheese and Bacon Stuffed Breasts

I was looking for a recipe that used feta cheese. This recipe had TONS of high ratings on ALLRECIPES.COM... and I love bacon, so I picked this one to try out. I pounded the chicken pretty thin and added a piece of bacon to wrap around the chicken. The chicken was really moist and the feta and bacon complemented each other well. This recipe was very easy to make, but still tasted really good.

Ingredients
8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
4 slices feta cheese
4 slices bacon, fried and drained

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
3.Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
4.Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Peanut Butter Suprise

This recipe was given to me by my sister in law Vanessa. She is the dessert master! These cookies are so yummy. Unlike my other Reese's cup cookies, these aren't chocolate based, so not AS rich... which means you can eat A LOT OF THESE IN ONE SITTING!!! Thanks for the recipe Vanessa (and all the extra calories you have given me) Be aware.. these are addicting to make and eat.

1 cup butter
1cup crunchy peanut butter
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups coarsely chopped peanut butter cups

Preheat overn to 350 degrees. Cream 6 ingredients until fluffy. Sift dry ingredients together. Gradually stir dry ingredients into creamed mixture. Stir in chopped peaunut butter cups. Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake 12-15 minutes or until lightly browned. Remove from sheets and cool on wire racks. makes 5 dozen cookies.

Sour Cream Chicken Enchiladas

OK, I love Mexican Food. I wanted to try something different from my "big beefy recipe" (which is really good) and is my staple Mexican dish. On this recipe, I used corn tortillas instead of flour. While it did make the dish taste more authentic, I will give flour tortillas a shot next time. I fried the corn tortillas for a minute or two before adding the chicken mixture.. just so they wouldn't come out mushy. Also, I would use only one jar of jalapeno salsa next time. This dish is quite tasty!


Ingredients

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps

1.To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2.To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5.Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Chicken Parmesan

Recipe from SOUTHERN LIVING

Since I'm pretty much obsessed with Mexican food , I thought I'd think outside of the "tortilla" with this Italian dish. The chicken was yummy and fun to pound (for any of you who watch Modern Family, hitting the chicken while making absurdly loud noises :) Anyways, it was fairly simple and two chicken breasts went a long way. It would taste yummy with some french bread (which we didn't have) but will next time around! Very yummy and will be making this dish again.

Ingredients

* 1 cup Italian-seasoned breadcrumbs
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground red pepper
* 2 skinned and boned chicken breasts
* 2 egg whites, lightly beaten
* 1 tablespoon olive oil
* Tomato Sauce
* 1 cup shredded mozzarella cheese
* 1/4 cup freshly grated Parmesan cheese

Steps

Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.

Repeat procedure with remaining chicken breast.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.

Bake at 350° for 20 minutes or until cheeses melt.



Tomatoe Sauce

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Ingredients

* 1/2 small onion, chopped
* 2 garlic cloves, minced
* 1 tablespoon olive oil
* 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
* 1/4 cup red wine
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon salt
* 1/4 cup chopped fresh basil

Steps

Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.

Fudgy Peanut Butter Pie

This recipe comes from my Southern Living cook book. I found this recipe a few years back.... The picture in the cook book looked amazing. I LOVE ice cream and I'm a sucker for Reese's peanut butter cups, so WAAA LAA :) The ice cream cake looks really pretty and very easy. The frozen peanut butter on the crust tastes so good! I found Reese's ice cream topping that I drizzled on top too. This dessert is a perfect chocolate and peanut butter combo.

Ingredients

1 (1.75 quart) container moose tracks ice cream
1/3 cup creamy peanut butter
1 ready made chocolate crumb piecrust
6 peanut butter cups candies, halved
1/2 cup chocolate-peanut butter shell coating

Steps

ALLOW container of ice cream to thaw 20-30 min to soften

SPREAD peanut butter over crust; freeze 10 min

SPREAD softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves around pie crust. Drizzle chocolate-peanut butter shell coating over ice crema and freeze atleast two hours.

CUT feozen piw with a warm knife.

Pumpkin Chocolate Chip Cookies

OK, I was craving Pumpkin Ice Cream the other day.. I was at my parents house and this is what I came up with. I know it has nothing to do with Ice Cream but It does have the pumpkin flavor :) I loved these and whats not to love about warm chocolate chips smoothered inside a pumpkin flavored cookie. I got the recipe from allrecipes.com and it was the one with the highest rating! I wish I could take credit for the recipe, but I can't. What I can take credit for is the extra calories i WILL be giving you if you eat these :)


Ingredients

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Steps

1.Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2.Add vanilla, chocolate chips and nuts.
3.Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

California Pizza Kitchen BBQ Pizza

I love California Pizza Kitchen, this is one of my favorite things to get there. This pizza brought back some fond memories. The smoked Gouda cheese added a nice flavor. I also just made two 10 inch pizzas, instead of four little ones. I added crispy bacon on top for some extra yummy flavor. Also, I took the picture BEFORE I added the cilantro.. I was just too excited :) The dough was yummy, I highly suggest using a pizza stone and letting it get really hot before putting the pizza on it. The leftovers were awesome to eat for lunch during the week!


Ingredients:

2 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
10 ounces chicken breast - boned and skinned
1 tablespoon olive oil
2 tablespoons barbecue sauce (spicy sweet BBQ sauce works best)
1/2 cup barbecue sauce
1 1/2 cup mozzarella cheese
1/2 cups Smoked Gouda cheese
1/4 small red onion - sliced into rings
2 tablespoons cilantro
2-3 pieces cooked bacon- add to pizza the last two minutes of cooking



Directions:

To make the dough

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).

One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.

For the Chicken

In a large frying pan, heat the olive oil on medium high heat. add chicken pieces. saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator.

For the Pizza

Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

Ben & Jerry's Heath Ice Cream

OK, sorry I didn't get a picture of the actually ice cream.. it actually went that FAST! So, this ice cream was so creamy. Once it was finished it did taste a lot like Ben & Jerry's BUT Brad and I are not big vanilla fans. So, I put in 1/2 cup peanut butter and 1/4 cup chocolate sauce to add some flavor. The chunks of heath were so good. You could always make the vanilla and add other candy bars, oreos, fruit, ect. to add more flavor. Be ready because it's super creamy and rich.. Thank you Ben and Jerry for giving us a reason to love ice cream so much!


Ingredients

4 Heath Bars
2 lg Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Whole wilk
2 ts Vanilla

Steps

1. Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart.

French Dip Sandwich

This sandwich is a great dinner idea on a cold day. The broth is flavorful and I loved the soy sauce in it. I like to toast the bread in the oven for a few minutes before adding the roast beef. This is also a great recipe if you have left over roast (like we did). Cut the roast in thin pieces make the broth and let the roast beef and broth simmer on low for 20 mins. Comes out really tender! My awesome husband made this dish for me on a cold day last week by candlelight :)


Ingredients

* 1 (4 pound) boneless beef roast
* 1/2 cup soy sauce
* 1 beef bouillon cube
* 1 bay leaf
* 3 whole black peppercorns
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 20 slices French bread

Directions

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Gingerbread With Hot Carmel Sauce

I love seasonal breads and desserts for the holidays. This one makes the whole house smell yummy. I made a big mistake making this, I over cooked the caramel sauce and it became rock hard. I have had this dish with the caramel sauce done right and it was so delicious! So, be careful not to over cook the caramel sauce. The bread has a rich spice flavor and I like to serve it with whip cream, flavored with a hint of nutmeg.

Ingredients

1 C. Dark Molasses
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 c sugar
1 Stick butter, melted
2 c. flour
1 c. boiling water
2 eggs, separated
powdered sugar to garnish
whipped cream to garnish

Steps

In a large bowl mix molasses, baking soda, cinnamon, ginger and nutmeg. Add sugar, butter, flour, and boiling water. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour into a greased ring mold or bundt pan. Bake 350 for 40 minutes. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the to. Serve with hot caramel sauce and whip cream.

Caramel Sauce

1 c. brown sugar, firmly packed
1/3 c. sugar
1/3 c. melted butter
2 heaping T. flour
1 tsp. vanilla extract
dash salt
1/4 tsp. nutmeg
1 c. boiling water

In a medium sauce pan, combine sugars with melted butter and stir until sugars are dissolved. Add vanilla, salt, and nutmeg. Add boiling water. cook for 10-15 min, stirring sauce until thickened. DO NOT OVER COOK! Serve over gingerbread or pool underneath.

Raspberry Chocolate Cheesecake

This is a spin off of my mom's favorite cheesecake. It's easy and can be put together pretty fast. The recipe calls for a pre made chocolate crumb crust, I prefer an Oreo crust. The last few times I've made it I have just crushed Oreos and made my own crust. Both ways taste yummy. This cheesecake is simply good.

Ingredients

6 ounces of cream cheese
1 can (14 0z) sweetened condensed milk
3 T. lemon juice
1 tsp. vanilla
1 egg
1 Cup fresh or frozen Raspberries
1 chocolate crumb crust
2 ounces semi sweet baking chocolate
1/4 Cup whipping Cream
A few extra raspberries to throw on top of cheesecake

Steps

In a mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on a baking sheet. Slowly pour cheesecake mixture over fruit. Bake at 350 for 30-35 min or until center is almost set. Cool on wire rack.

Chocolate sauce on top:

In a small saucepan, combine chocolate and whipping cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish with fresh raspberries if desired.

Classic White Bread

On our first cold day this Fall I had the urge to have soup and warm homemade bread. I tried a few recipes last year that I liked. I still would prefer a nice honey wheat bread. This white bread recipe seemed more fluffy and rose very well, hitting the glass of my bread machine :) I will experiment with a few more as the cold months roll around but for now this is my classic white bread go to recipe. Goes along great with any yummy soup or cinnamon butter.


Ingredients

* 1 cup warm water (110 degrees F/45 degrees C)
* 2 tablespoons white sugar
* 1 (.25 ounce) package bread machine yeast
* 1/4 cup vegetable oil
* 3 cups bread flour
* 1 teaspoon salt

Directions

1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Grilled Ribeye Steak with Onion Blue Cheese Sauce

OK, This was seriuosly good! So easy and yet so yummy..just my type of meal. The creamy blue cheese sauce gave the meat just the right kick. The carmalized onions with the heavy cream was truly divine. YUMMY YUMMY YUMMY! Made brown sugar carrots on the side.

Ingredients

■2 whole Ribeye Steaks
■2 Tablespoons Butter
■Salt
■Pepper
■4 Tablespoons Butter
■1 whole Very Large Yellow Onion, Sliced
■1 cup Heavy Cream
■½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.


CANDY CARROTS

Ingredients

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Directions

1.Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2.Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

My New Toy

Don't ask me why I decide to buy one of these at the END of the summer. Could of used cold, fresh ice cream on some of those hot days! Well, it was on sale at crate and barrel.. actually half off! So, get one if your in the moood for some delisious homemade treats. I made some Ben 7Jerry's Heath Ice Cream the other night.. If that doesn't make you want to run out and buy one, I don't know what will.

Raspberry Frozen Yogurt

I had to try out my new ice cream/frozen yogurt machine. (See post above) This recipe turned out great! It was very refreshing and the hint of banana was refreshing. If using a small ice cream maker like mine, that makes 1.5 quarts I would half the recipe.


Ingredients

8 Cups plain yogurt
8 Cups raspberries
2 whole smashed bananas
1/4 cup O.J
1/4 cup lemon juice
1 1/2 cup sugar
2 tsp. vanilla
1 cup heavy cream
2 cup milk

Steps

Whip bananas and milk in a blender. Add orange juice, lemon juice, sugar, vanilla, and cream. Mix yogurt and berries in separate bowl, then add to the banana mixture. Freeze according to manufacture directions.

Pumpkin Pancake With Nutmeg Whip Cream

These pumpkin pancakes are a great way to kick off Fall. They have an awesome cinnamon/pumpkin flavor and taste great with the nutmeg whip cream and maple syrup. I enjoyed these a lot and will be making plenty more. I added about 1/4 cup more milk than what the recipe called for, the batter seemd a little thick. I would highly recomend these with the nutmeg whip cream.


Ingredients

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions

1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Nutmeg whipped cream

1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Chipotle Crusted Pork Tenderloin

This pork was packed with spice.. its amazing! The chipotle rub gave it a great smokey flavor and the brown sugar gave just the right amount of sweetness. This rub would be awesome on chicken too. I think I will try it on chicken and throw it on the George Foreman. The pork was rated a 10! A great marinade rub for future meals.


Ingredients

* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 3 tablespoons chipotle chile powder
* 1 1/2 teaspoons salt
* 4 tablespoons brown sugar
* 2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Gourmet Sweet Potato

I've never made sweet potatos before and these turned out really yummy! I loved the topping. I actually boiled mine for 25 min. and then mashed them up in a bowl. If you cooking for smaller crowds I used two large potatoes and half the recipe. I doubled the topping recipe because I figure you can never have to much nuts and caramelized brown sugar right? Since I halved the recipe I put it in a 8x8 sized pan. This went great with our pork dinner (see above) I will definitely make this one again.


Ingredients

* 5 sweet potatoes
* 1/4 teaspoon salt
* 1/4 cup butter
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 cup white sugar
* 2 tablespoons heavy cream
* 1/4 cup butter, softened
* 3 tablespoons all-purpose flour
* 3/4 cup packed light brown sugar
* 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned