Swedish-Style Turkey Meatballs

You don't have to travel to a Swedish furniture store for meatballs...you can make them in your own kitchen!  Makes 20-24 meatballs. I served mine over egg noodles.

INGREDIENTS
1 medium onion, chopped finely
2 slices day-old french bread (1/2 cup fresh bread crumbs)
1 lb ground turkey (my package had 1.2 lbs and that worked fine)
1 egg, slightly beaten
1/2 teaspoon allspice (if you dont have allspice, this is a combination of cinnamon, cloves and nutmeg)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
3 tablespoons all-purpose flour
2 tablespoons butter
1 can beef broth (14 oz)
1/4 cup heavy whipping cream

DIRECTIONS
1) Finely chop onion* and bread.  Combine onion, bread, crumbs, turkey, egg, allspice, salt and pepper in a large mixing bowl.  Mix gently but thoroughly.  Using a rounded scoop, form turkey mixture into meatballs about 1 1/2" round.  Heat oil in a 12" skillet over medium heat for 1-3 minutes.  Place meatballs in skillet; cook 6-8 minutes or until browned, turning once. Remove from skillet and set aside.

2) Add flour and butter to skillet, whisking to form a smooth paste.  Slowly add broth and cream, stirring constantly; cook 1-2 minutes or until sauce comes to a simmer.  Return meatballs to skillet; cook covered 4-5 minutes or until meatballs are no longer pink in the centers.

*I think the next time I make these I will saute my onions a little first.  I found that they did not cook completely  through.

Recipe from Pampered Chef 29 Minutes to Dinner, Volume 2

Saltine Toffee

I keep seeing recipes for this pop up all over my Facebook newsfeed.  I have been wanting to try this for a long time and just never got around to it.  I finally had time last night and WOW so glad I made it because its DELICIOUS!!!  and soooooo very, very EASY!!  You should definitely add this to your Christmas cookie list this year!  Hope you enjoy it!

INGREDIENTS
30-40 Saltine Crackers (depends on the size of your pan)
1 cup salted butter
1 cup light brown sugar
2 cups semi-sweet chocolate chips
makes 18-24 servings

DIRECTIONS
1.)  Preheat oven to 350'F.  Line a cookie sheet (one with sides) or a 9 x 13 pan with parchment paper.

2.) Arrange the saltine crackers in a single layer on the bottom of the pan. Break the crackers in half if necessary to fill in around the edges.

3.)  Place butter and brown sugar in a small sauce pan. Cook over medium heat stirring until the butter melts and all the brown sugar dissolves.  Bring to a boil and allow to boil softly for 3 minutes.  Remove from heat and immediately spread evenly over the saltine crackers.

4.)  Bake for 8-10 minutes, or until bubbling. Remove from oven and immediately sprinkle with chocolate chips.  Allow the chocolate chips to soften for a minute or two and then spread the chocolate evenly over the top.

5.) Optional:  Sprinkle with coarse salt (or chopped nuts or sprinkles).

6.)  Cool at room temperature for 15-30 minutes and then cool in the refrigerator for an hour or until the chocolate is set (I put mine the freezer for 15 minutes to speed up the process).

7.)  Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

Recipe adapted from Brown Eyed Baker (she has some great photos of each step of this recipe on her website)

Peanut Butter Chip Cookies

There's a ton of recipes online for chocolate cookies with peanut butter chips and peanut butter cookies with peanut butter chips but what about a vanilla cookie with peanut butter chips??  Have you ever visited Chocolate World?  They have a bakery there that sells lots of delicious desserts and one of the items is the vanilla cookie with peanut butter chips and it is by far my favorite!  So, my mission today was to recreate my favorite Chocolate World cookie.  It is not exactly the same but I got pretty darn close!! They're delicious!  My daughter loves them so I say it was a success.  Enjoy!

INGREDIENTS:

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter or margarine, room temp
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 package peanut butter chips

DIRECTIONS:

1.  Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

2. Using an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.  Refrigerate 1 hour.  

3. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

4. Using a cookie scoop or tablespoon, drop onto cookie sheets about 2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes (I took mine out at 16 minutes) rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Makes about 30 cookies.   

Recipe adapted from Brown Eyed Baker Thick and Chewy Chocolate Chip Cookies

Philly Cheese Steak Ring

This recipe is great for football season. This was in one of the very first Pampered Chef cookbooks...an oldie but goodie that I made a few changes to make it even better.  It is super easy to make and a crowd pleaser.  who doesn't love a good cheese steak?! This recipe serves 8 but can easily be divided for a smaller serving for 4.

photo from Pampered Chef since I forgot to snap a pic

INGREDIENTS
1 cup bell pepper, chopped (I prefer red, yellow or orange but you can use green if you like the flavor)
3/4 cup onion, chopped
1 tablespoon vegetable oil
1 garlic clove, pressed
1 tsp Italian seasoning, divided
16 ounces thinly sliced deli roast beef
8 ounces thinly sliced American cheese
4 ounces mozarella cheese, shredded
2 packages (10 oz each) refrigerated pizza dough
1 egg white, lightly beaten
1 tablespoon water
1/2 cup pizza sauce

DIRECTIONS
Preheat oven to 400'.  Heat oil in a frying pan over medium heat until hot.  Saute the peppers, garlic and onions until soft, mix in 1/2 tsp of the Italian seasoning.  Remove pan from heat.  Unroll both pizza crusts onto lightly floured surface.  Roll out to form two 12" x 9" rectangles; cover with the beef , cheese and vegetable mixture to within 1/2 inch of edges of dough.  Starting at the longest side of the first rectangle, roll up dough, jelly roll fashion; press seam together to seal. Repeat with remaining crust.  Place rolls seam side down on a 15" round baking stone (or large cookie sheet).  Join ends of rolls together to form 1 large ring; press ends together to seal.  In a small bowl, combine egg white and water; brush onto dough using a pastry brush.  Sprinkle with remaining 1/2 teaspoon of Italian seasoning.  Bake for 25 minutes or until golden brown.  Let stand for 10 minutes before slicing.  Serve with warm pizza sauce for dipping.

Recipe adapted from Pampered Chef Stoneware Sensations "Philly Beef-Stuffed Sandwich"

White Chicken Chili

I haven't blogged any recipes for a long time and the only excuse I have is that I haven't made anything new that I haven't already shared with you.  I made a batch of this chili last weekend to share with some friends while we watched football. I thought this was already on my blog???... but looks like I never posted it. Its a good one!  Hope you enjoy it!

Fall is a great time of year for chili.  This recipe makes a big pot of chili and is a crowd pleaser.  I usually divide mine into containers and freeze it so we have it ready to go thoughout the winter.

INGREDIENTS
1 chicken or about 4 cups cooked & chopped  (I use a rotisserie chicken from Sams Club to save time)
3 garlic cloves, pressed
1 cup onion, chopped
1 yellow or red bell pepper, chopped
1/3 cup fresh or jarred jalapenos, chopped
2 large cans great northern beans (40 oz each), drained & rinsed
1 can white corn, drained (optional)
2 teaspoons vegetable oil
4 cans (14.5 oz each) chicken broth
2 tablespoons southwest seasoning mix (or taco seasoning)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup lime juice
1 tablespoon corn starch
1 tablespoon cold water
1/4 cup fresh cilantro, chopped

DIRECTIONS
1.  Heat oil in a large stock pot.  Add onions, jalapenos, pepper and garlic.  Cook about 5 minutes until the onion is tender.

2.  Measure 2 cups of the beans and mash with a fork in a bowl, set aside.

3.  Add chicken, mashed beans, remaining beans, broth, corn, seasonings and lime juice to the pot.  Bring to a boil; reduce heat and simmer 25 minutes.

4.  Combine cornstarch and water, stirring until smooth.  Add to chili and continue cooking 5 minutes.

5.  Stir in cilantro just before serving.  Garnish with shredded cheese, sour cream, jalapenos and tortilla strips.

Makes about 18 cups

Recipe adapted from Pampered Chef "Main Dishes" White Lightning Chicken Chili

Flatbread Pizza

The majority of Fridays over this summer we have been having "Flatbread Friday" at our house.  Sometimes by the end of the week I don't always feel like preparing a big meal so I have been making these quick and easy flatbread pizzas. I haven't blogged them yet because I don't really have an exact ingredient list but after giving it some more thought that's actually the fun part about these little pizzas...you can use leftovers and top them with pretty much anything to create your own version your family will like. I have listed below just a few we have made over the summer...get creative, the possibilities are endless!  I usually make two pizzas and its enough for my husband and I to share. Keep in mind my ingredient measurements are estimates.

I buy my flatbreads at Aldi (6 in a pack for $2) but I'm sure they can be found at your favorite grocery store.  Look in the bread or deli section.

DIRECTIONS
Preheat your oven to 400'F (or toaster oven or grill). Place flatbread on a baking stone or cookie sheet, top flatbread with your favorite ingredients (take it easy, the crust is super thin so you don't want to pile on too much).  Bake for 5-6 min keeping a close eye on them because they bake fast.   Slice into 6 pieces and serve. 1 flatbread serves one person.  Could be used as an appetizer as well.

Caprese
Tomato, chopped or sliced (about 1/3 cup)
Fresh basil leaves, chopped (3-4 leaves)
Fresh mozarella, chopped into small pieces (1 slice of a mozarella ball)
Regular mozarella, shredded (about 2 tbs)
olive oil (about 1/2 tsp)
garlic, crushed (1/2 clove)
balsamic glaze (Giant Simply Enjoy brand is a good one)

spread the olive oil and garlic on the flatbread, top with tomatoes, cheese and basil.  bake.  drizzle with balsamic glaze after removing from the oven.


Steak & Blue Cheese
leftover steak or roast beef luncheon meat (sliced finely, about 1/4 cup)
blue cheese salad dressing (1/2 - 1 tsp)
balsamic glaze
sauteed onion slices (about 1/4 cup)
blue cheese crumbles (1-2 tbs)
mozarella, shredded (about 2 tbs)

spread blue cheese dressing and a small amount of the balsamic glaze on the flatbread, top with onions, steak & cheeses.  bake.  drizzle with additional balsamic glaze after removing from the oven.


Turkey Bacon Ranch
turkey luncheon meat (about 3 slices)
1-2 slices cooked bacon, crumbled
ranch salad dressing (about 1 tsp)
cheddar cheese, shredded (about 2-3 tbs)
chipotle seasoning
chopped tomatoes (1 tbs, optional)

spread ranch dressing on flatbread, sprinkle with a small amount of chipotle seasoning (Webber Grill Mates brand makes a good one), top with turkey, bacon, cheese and tomatoes. bake.


Grilled Chicken BBQ
grilled chicken breast, chopped (about 1/4 cup)
BBQ sauce (about 1 tbs)
sauteed onions (about 2 tbs)
sauteed yellow or red pepper (about 2 tbs)
cheddar and/or mozzarella, shredded (about 2-3 tbs)

spread bbq sauce on flatbread, top with peppers & onions, chicken and cheese.  bake.


Traditional Pizza
pizza sauce (about 2 tbs)
mozarella cheese, shredded (2-3 tablespoons)
additional toppings optional such as pepperoni, mushroom slices, pepper slices, etc.

spread pizza sauce on flatbread, top with cheese and any optional toppings. bake.


Jalapeno Sausage
1 link Jalapeno turkey sausage, sliced thinly
sauteed onions (about 2 tbs)
sauteed yellow or red pepper (about 2 tbs)
pepperjack cheese, shredded (2-3 tbs)

top flatbread with sausage, onions, peppers & cheese.  bake.


Buffalo Chicken
leftover buffalo chicken dip (about 1/4 cup)

spread on flatbread. bake.

Chicken Corn Soup

I can't make it through summer without making a big pot of chicken corn soup.  This is something I remember having every summer since I was a little girl.  My Grandpa Tatem would make chicken corn soup and bring it to the Manfred family reunion to share.  My mom made it countless times.  There's a comfort factor involved when you eat something that brings happy memories along with it ...its the type of food that doesn't just fill your tummy but your soul as well.

I use a rostisserie chicken from Sam's and low sodium boxed broth to save time but if you want to cook a fresh chicken and make your own chicken broth then go for it!  This recipe makes enough soup to stock your freezer so you can enjoy this in the winter too.

INGREDIENTS
4 cups cooked chicken meat, chopped or shredded
1 tbs vegetable oil
7 celery stalks, chopped (2 cups)
4 carrots, peeled & chopped (1 1/2 cups)
1 small onion, chopped
12 cups chicken broth
6 cups corn (yellow or white fresh off the cob, canned or frozen no salt added)
3 hard boiled eggs, peeled and chopped (optional)
salt & pepper
Rivels, optional (mix 1 egg, 3 tbs flour & dash of salt)

makes 20 servings

DIRECTIONS
In a large stock pot (8 quart) saute the onions, celery and carrots in oil until the celery is tender.  Add the chicken, broth, corn, eggs, salt & pepper.  Bring to a boil.  Meanwhile make rivels... in a small bowl mix together 1 egg, 3 tablespoons flour and a dash of salt.  Drop mixture by spoonfuls into the boiling soup. Let simmer 15 minutes.

Tomato and Blue Cheese Crostini

Its tomato season time!  mmm, I could eat tomatoes with every meal of the day when they are home grown.  This is a great summer appetizer that's super easy to make and if you like tomatoes as much as me you will love these.

INGREDIENTS
french baguette
tomatoes (sliced or chopped)
blue cheese salad dressing
basil leaves
salt & pepper

DIRECTIONS
I purposesly did not put ingredient measurements because you can make as little or as much as you want.  I suggest 2-3 slices of baguette per person.  Slice the baguette in about 1/2" slices, toast at 400' in toaster oven or conventional oven for 3-5 minutes until just slighly toasted (not yet brown).  Remove from oven and top each slice with 1/4 - 1/2 teaspoon blue cheese salad dressing, then with tomato slice, then chopped basil leaves and a tiny bit of salt & pepper.  Bake an additional 3-5 minutes.  Enjoy while warm!

Margarita Cupcakes

I saw these online almost a year ago.  I was hesitant to make them because I couldn't quite imagine how tequila would taste in a dessert???  I've made cupcakes with alcohol before ... Mojito Cupcakes and Irish Cupcakes but tequila just had me wondering because the flavor can be so strong.  These cupcakes seriously taste like margaritas.  So if you like margaritas you will like these cupcakes!  They were a crowd pleaser at the picnic we went to over the weekend.  Enjoy!

INGREDIENTS

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

Zest and juice of 1 1/2 limes

2 tablespoons tequila

1/4 teaspoon vanilla extract

1/2 cup buttermilk (I used 2% milk and it worked fine)

To Brush the Cupcakes

1 tablespoon tequila

1 tablespoon triple sec or orange liquor 

For the Tequila-Lime Frosting

1 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1 tablespoon lime juice

2 tablespoons tequila

Pinch of coarse salt

DIRECTIONS

1.  Preheat over to 325'F.  Line a cupcake pan with liners.  (regular cupcake pan or mini ... recipe makes 12 standard cupcakes or 48 mini).  

2.  In a medium bowl, whisk together the flour, baking powder and salt and set aside.

3.  In an electric mixer on medium-high speed, beat butter & sugar until light and fluffy (about 5 minutes).  

4.  Reduce mixer speed and add the eggs one at a time, mixing thoroughly after each addition.  

5.  Scrape the sides of the bowl and add the lime zest, lime juice, tequila and vanilla.  Mix until combined.

6.  Reduce mixer speed to low and add the dry ingredients in 3 batches, alternating with the milk in 2 batches.  Mix only until just incorporated. 

7.  Divide batter evenly among the muffin cups.  If making standard size cupcakes bake for 25 minutes (mini cupcakes bake for 12 minutes) or until just slightly golden and a toothpick inserted comes out clean.

8.  Allow cupcakes to cool for 5-10 minutes.  Remove to cooling rack.  Brush tops with tequila/triple sec mixture.  Allow to cool completely before frosting.

9.  To make the frosting, whip the butter on medium-high speed in an electric mixer using the whisk attachment for 5 minutes.  Reduce speed to medium-low and gradually add the sugar, mixing and scraping the sides until it is all incorporated.  Add the lime juice, tequila and salt and mix on medium-high until light and fluffy.  If the frosting appears too soft you can add some additional sugar one spoonful at a time until you reach the desired consistency.  Frost cupcakes.  If you wish you can garnish with lime zest & a sprinkle of coarse salt. 

Recipe from Brown Eyed Baker

Peanut Butter Cup Crunch Brownies

My chocolate & peanut butter love continues with these amazing candy-bar-like brownies.  I made them this weekend to take along to a friend's picnic.  The base layer is a brownie, then topped with chopped peanuts, chopped peanut butter cups and finally the top layer is a crunchy peanut butter & chocolate layer of heaven.  The top tastes like a Nestle Crunch bar with peanut butter.  YUM!!!!

INGREDIENTS
Bottom Layer
Brownie Mix for 13 x 9 pan (plus all the ingredients listed on the box)

Middle Layer
3/4 cup salted peanuts, chopped
8 full size Reeses Peanut Butter cups, chopped (or Fun Size Snicker Bars work too)

Top Layer
1 1/2 cups creamy peanut butter
1 1/2 cups chocolate chips (milk chocolate or semi-sweet)
1 tablespoon butter
1 1/2 cups Rice Krispies cereal

DIRECTIONS

1.  Mix and bake the brownies according to the box directions, however, bake for 5 minutes less than the recipe states. I recommend lining the pan with parchment paper for easy removal.

2.  Remove brownies from the oven and sprinkle with the chopped salted peanuts and chopped peanut butter cups.  Return to the oven and bake an additional 5 minutes.

3.  While the brownies are finishing in the oven, melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat.  Stir in the cereal until evenly coated.  Remove brownies from the oven and pour the chocolate/peanut butter mixture over the top.  Spread to cover evenly.  Allow to cool and then refrigerate for at least 2 hours before slicing.  Cover tightly and store in the refrigerator.  Makes 24 brownies or more depending on how small you slice them.  I sliced mine small because they're rich like a candy bar and got about 36 brownies out of the recipe.

Enjoy!

Recipe from Sally's Baking Addiction

Grilled Citrus Shrimp

I LOVE shrimp!  This recipe is a great way to make shrimp in the summertime.  Marinating the shrimp in the citrus juice gives them a great flavor and the spice from the cayenne gives just enough heat without being overly spicy.  Serve with grilled vegetables and a cold glass of white wine.

INGREDIENTS
16 ounces uncooked shell-on medium to large shrimp (wild caught are worth the extra money vs farm raised)
2 lemons
2 limes
1/2 cup orange marmalade
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 tablespoon snipped fresh parsley (or 1/2 tablespoon dried parsley)
1/4 teaspoon ground red pepper/cayenne

DIRECTIONS

1.  Peel and devein shrimp, leaving tails on.
2.  Using a juicer, juice lemons to measure 1/4 cup juice.  Juice limes to measure 1/4 cup juice.  Pour juices into a small bowl.  Add orange marmalade, oil, garlic and red pepper.  Mix until well blended.
3.  Place shrimp in the citrus marinade and press down so they are completely covered by the citrus juices.  Marinate in the refrigerator for 45 minutes to 1 hour.  Do NOT marinate longer than 1 hour or your shrimp will start to cook in the citrus juice (aka ceviche).
4.  Prepare grill for cooking over medium heat.  Place shrimp on skewers and place on grill for 5-6 minutes, turning once.  Brush with extra marinade while cooking.

Recipe adapted from Pampered Chef "Casual Cooking" Citrus Shrimp Skewers

Grandma Tatem's Peanut Butter Fudge

"Tatem" is my daughter's middle name which came from my mom's maiden name. My Grandma Tatem, quite possibly the kindest woman ever, had EIGHT children.  Can you imagine??  Sometimes I need a glass of wine at the end of the day and I only have ONE child ... I really can't imagine eight children!!  Needless to say I have A LOT of cousins & relatives on my mom's side of the family and this recipe post happened to be requested by one of my cousins.  I hope I do it justice!

I've had this recipe since March and I FINALLY made it yesterday.  The ingredient list concerned me a little with the amounts ... 2 lbs of sugar, 1 lb of butter ... it just sounded like it was going to make a TON of peanut butter fudge!  Then I got to thinking that perhaps this recipe was doubled??  I mean with such a large family to share with I would imagine all of Grandma Tatem's recipes were doubled or even tripled.  So, I'm going to list the original recipe but you could always choose to make half of it or even a quarter of it (1/4 of it was perfect for my family of 3).

This is a super simple method to make fudge ... no candy thermometer necessary, no stove, no microwave.  Just mix it and refrigerate.  If you're a peanut butter lover like I am you will LOVE it!  Its creamy & delicious!!!

INGREDIENTS
2 lbs powdered sugar
1 lb butter or margarine
2 cups peanut butter
1/2 tsp vanilla (I recommend increasing this to 1 tsp)
1/2 cup cocoa powder (8 tablespoons)

DIRECTIONS
Blend all the ingredients using a mixer or by hand.  Press into a 9 x 13 pan and refrigerate for at least an hour before slicing.  Store in an airtight container (I kept mine refrigerated to remain firm).  If making half the recipe use a 8 x 8 pan.  I recommend lining the pan with wax paper for easy removal.

My small batch version (because there is NO WAY this girl is having 8 kids)...
2 cups powdered sugar
1 stick butter or margarine, softened
1/2 cup peanut butter
1/4 tsp vanilla
2 tablespoons cocoa

I used a 6 x 6 tupperware container and it worked perfectly.

here's me with my Grandma Tatem.
I bet she would have loved my sweet Caroline Tatem!

No Bake Chocolate Peanut Butter Oat Cookies

I'm a complete failure today at low carb.  I saw these cookies posted on Facebook a few weeks ago.  I wanted to make them the second I saw the recipe (I have a weak spot for chocolate & peanut butter) but I have been trying to be "good" and eat healthy, low calorie, low carb foods to get ready for summer.  My daughter had a playdate today and of course I used that as an excuse to finally try this cookie recipe.  They taste like little clusters of peanut butter fudge goodness and I can't stop eating them!  This is a perfect cookie recipe for the summer because you don't even have to turn on your oven ...that's right, no baking required!

INGREDIENTS
1/2 cup butter or margarine
2 cups granulated sugar
1/2 cup milk
4 tablespoons unsweetened cocoa powder
pinch of salt
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
3 cups quick cooking oats

Add the first five ingredients to a 4 quart sauce pan.  Bring to a rapid boil.  Let boil for one minute.  Remove from heat.  Stir in peanut butter, vanilla and oats.  Drop by spoonful onto a wax paper or parchment paper lined cookie sheet.  (I sprinkled a little sea salt on mine)  Allow to cool for 30 minutes.  Store in an airtight container.  Makes 36-48 cookies depending on what size you make them (1-2 tablespoons per cookie).  I made half a batch and used a 1 tablespoon sized scoop and it made 24 cookies. Also, I didn't have quick cooking oats and substituted old fashioned oats and they worked fine.

Recipe from http://www.browneyedbaker.com

Cinco de Mayo

Happy Cinco de Mayo!  Are you celebrating tonight with some yummy Mexican food and margaritas??  I'm making Salsa Chicken for dinner.  I thought I would re-share this recipe and a few others with Mexican flavors.  Enjoy!

Salsa Chicken
Tamale Corn Cakes with Rajas Topping
Blackened Fish Tacos
Empanadas
Black Bean Soup
Jalapeno Poppers
Salsa
Shrimp Ceviche Cups

Ham & Cheese Omelet Roll

If you're planning a brunch or have a large family this is an impressive breakfast dish that's easy to make, tastes delicious and serves 8 people. I made this on Sunday along with some blueberry oat muffins while hosting a brunch.  Everyone really liked it!

INGREDIENTS
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
8 ounces ham, finely chopped (about 1 1/2 cups)
6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)...I mixed 1/2 cheddar/ 1/2 Swiss)
1/4 cup green onions with tops, thinly sliced
2 tablespoons Dijon mustard

DIRECTIONS

1.  Preheat oven to 375'.  In a small bowl, combine cream cheese and milk; whisk until smooth.  Add flour and salt; whisk to combine.

2.  In a large mixing bowl, gently whisk eggs until blended.  Add cream cheese mixture; mix well.

3.  Line a large bar pan (or 4 sided cookie tray) with parchment paper.  Pour egg mixture into pan.  Bake 30-33 minutes or until omelet is puffy and golden.

4.  Meanwhile, finely chop ham, shred cheese and slice onions.

5.  Remove omelet from oven; immediately spread with Dijon mustard. Spinkle with half the cheese; top with ham and onions.  Sprinkle with remaining cheese.  Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll.  Garnish top with additional shredded cheese and onions, if desired.  Let stand for 5 minutes to allow cheese to melt.  Slice and serve.  Makes 8 servings.  Leftovers can be refrigerated and reheated in the microwave (about 90 seconds per slice).

Recipe from Pampered Chef "Main Dishes" cookbook

Blueberry Oat Muffins

I hosted a brunch at my house this past weekend. I made a Ham & Cheese Omelet Roll, hashbrowns, fruit salad and these muffins.  I've made these muffins before as full size muffins but I thought for a brunch that mini ones would be better so my guests would still have room for the egg dish.  My daughter liked them so much she didn't even try anything else I made.  The recipe makes 48 mini muffins so I had enough to send some home with my guests and still have a few leftover for our family. The oatmeal in this recipe gives the muffins a good texture and the orange zest gives a light citrus flavor.  Enjoy!

INGREDIENTS
1 1/2 cups flour
1 cup oatmeal (old fashioned or quick oats)
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1 cup milk
1 egg
1/4 cup butter or margarine, melted
1 tablespoon orange or lemon zest
1 cup blueberries (I cut mine into pieces so they didn't take over the mini muffins ...if you make large muffins then keep whole)
1/4 cup sliced almonds, chopped

Preheat oven to 400'. Spray mini muffin pans with non-stick cooking spray or line with paper liners.  Combine flour, oats, brown sugar, baking powder in a large mixing bowl.  Stir in blueberries and zest.  Add milk, butter and egg; mix until dry ingredients are moistened.  Spoon batter into muffin cups.  Sprinkle with almonds.  Bake for 10 minutes.  Remove from pan and let cool on a cooling rack.  Sprinkle with powdered sugar (optional).  This makes 48 mini muffins or 12 large muffins.  If making large muffins make sure to increase the baking time to 18-20 minutes.

Recipe adapted from Pampered Chef "Stoneware Inpirations" cookbook  

Black Bean Brownies

I've never heard of black bean brownies until a friend of mine mentioned them a few weeks ago.  I like black beans but I was very skeptical about them being in a brownie.  I promise you that you cannot even tell these brownies are made from black beans.  They are moist and chocolately and gluten free ... and practically guilt free!  There's lots of black bean brownie recipes online and I did try another that called for sugar but if you're looking for a healthy brownie for yourself or children then this is it!

INGREDIENTS
1 can black beans (15 oz), rinsed and drained
3 eggs
1/3 cup unsweetened applesauce
1/2 cup cocoa powder
1/4 tsp sea salt
2 tsp vanilla extract
1/4 cup agave nectar or pure honey
1 1/2 tsp instant coffee
1 tsp baking powder
1/4 cup chocolate chips plus a few extra for topping if you'd like (semi-sweet or milk chocolate)

optional peanut butter swirl
2 tbs creamy peanut butter
1 tsp agave or honey

DIRECTIONS
Preheat oven to 350'.  Line a 8 x 8 pan with parchment paper. Mix the ingredients in a food processor or blender until smooth. Spread batter evenly into pan.  If you want to top with peanut butter swirl this step is optional.  Melt peanut butter in the microwave for 20 seconds at 50% power, mix in agave or honey.  Drop by spoonfuls over brownie batter and then swirl with a butter knife.  Top with a few additional chocolate chips (optional).  Bake for 30-35 minutes or until a toothpick inserted comes out clean.  Allow to cool, slice into 16 squares.  Store in an airtight container in the refrigerator.  Enjoy!

Recipe adapted from http://www.damyhealth.com

Peanut Butter Chocolate Chip Cookies (using a cake mix)

These cookies are super soft and chewy and very simple to make. I love the combination of a soft peanut butter cookie with chocolate chips. My daughter loved these!

INGREDIENTS
1 box yellow cake mix
2 eggs
1 cup peanut butter
1/4 cup margarine
1/3 cup water
1 cup chocolate chips

Preheat oven to 350'.  Cream together peanut butter, margarine, water and eggs.  Stir in cake mix.  Fold in chocolate chips.  Drop by tablespoonful onto cookie sheet.  Bake 8-10 minutes (do not over bake ...the cookies will firm up after they cool)  Remove from oven and allow cookies to cool on the baking sheet.  Store in an airtight container.

Recipe adapted from Allrecipes.com

Zucchini Pizza

I've been lowering my carbs as we get closer to pool season. Although I've been wondering if this cold weather is ever going away?!  I don't mind ditching bread and sugar but there is one thing I definitely still crave and that's PIZZA.  So how can I make this without the dough???  My solution is zucchini and it works great!  Low carb, low calorie ...bring on the sunshine & bikinis because my belly will be ready! (well, as long as I don't eat all the homemade peanut butter eggs I just made for Easter)

INGREDIENTS (for one serving)
1 small to medium zucchini
1/4 teaspoon Italian seasoning
3-4 teaspoons pizza sauce
1 mozzarella low fat string cheese stick, shredded (Or about 1 oz shredded mozzarella)
7 slices pepperoni cut in half

Preheat oven or toaster oven to 400'.  Slice the zucchini into three pieces lengthwise. Poke a few holes in the zucchini pieces with a fork and microwave for 1 1/2 minutes (90 seconds).  Remove from microwave and sprinkle with Italian seasoning. Top each slice with pizza sauce then cheese and finally pepperoni.  Bake for about 5-8 minutes or until cheese melts. Enjoy!

Shrimp Pizza

I really like shrimp and I really like pizza so it makes perfect sense that I like shrimp pizza.  This pizza tastes like garlic bread topped with shrimp....mmm!

INGREDIENTS

1 pizza shell (Boboli thin crust works well for this recipe)

3/4  lb raw shrimp, deviened and shelled, tails removed

4 oz mozarrella cheese, shredded

1/4 cup shredded parmesan cheese

2 tablespoons ricotta or cream cheese

2 teaspoons olive oil

1 garlic clove, pressed

1 teaspoon Johnnys Garlic Seasoning 

1/2 teaspoon Italian seasoning

tomato slices (optional)

Preheat oven to 400'.  Prep pizza shell according to package directions (some require to be baked a few minutes before adding toppings).  Chop shrimp and saute in the olive oil in a small frying pan with the garlic & Johnny's Seasoning.  Spread a thin layer of ricotta or cream cheese over the pizza shell. Remove any excess oil/water from the shrimp.  Evenly distribute the chopped shrimp on the pizza shell.  Top with mozarella and parmesan cheese.  Sprinkle with Italian seasoning and tomato slices if you wish.  Bake for 15-18 minutes or until the cheese is bubbly.  Drizzle with balsamic glaze (optional).

this one was made on flatbread

Stuffed Peppers

I felt like I broke some rules with this recipe.  Typically, stuffed peppers are made with green peppers and I used red & yellow.  Also, I sliced my peppers in half sideways versus cutting the tops off.  I really liked the results.  The red & yellow peppers have a much milder flavor than the green and cutting sideways made the presentation nicer and avoided the pepper tipping over when serving.  The ground turkey absorbed the flavor of the sausage and garlic making the stuffing taste like it was a big Italian meatball ... YUM!  I made a total of 12 peppers, baked 2 of them for dinner and divided the rest of them into containers and put them in the freezer for another day.  I love making extra when I cook and freezing it so the next time all the work is already done.  You can serve these alone or with a side of spaghetti.  Enjoy!

INGREDIENTS
6 bell peppers (red, orange, yellow or green)
1/3 cup finely chopped onion
1 garlic clove, crushed
1 tsp olive oil
1 cup cooked brown or white rice
1 lb Italian sausage (remove casings, cook & drain fat)
1 lb ground turkey
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp Italian seasoning
2 cups spaghetti sauce, divided
1 egg
4 oz mozzarella cheese
Makes 12 stuffed peppers

Prep Peppers ...Slice peppers sideways remove stems and white membrane.  Put in a pot, cover with water, add a dash of salt and bring to a boil, cover and simmer for 5 minutes. Remove from pot and rinse with cold water.

Prepare rice according to package instructions.  1/2 cup dry rice will make 1 cup cooked.

Remove casings from sausage and cook over low heat until browned. Drain fat.

ready for the freezer

Preheat oven to 350'.  Sauté onion & garlic in olive oil until the onion is softened.  Mix meats, seasonings, rice, egg, onion/garlic, and 1 cup of the spaghetti sauce in a large bowl.  Stuff pepper halves with the mixture.  Top with additional spaghetti sauce. Cover with foil and bake 50 minutes.  Remove foil, top with shredded cheese and bake an additional 5 minutes or until cheese melts.  The peppers may have juice around the bottom of the pan ... make sure to drain off before serving. Serve alone or with a side of spaghetti.

St. Patrick's Day Treats

Tomorrow is St. Patrick's Day so I thought I would share a few links to some festive desserts you can make to help celebrate. 

May your pockets be heavy, your heart be light. May good luck pursue you each day and night.

Slainte!

Irish Cupcakes

Peanut Butter Balls

Cake Mix Cookies

Crab Cakes

I've made crab cakes bunches of times.  I've tried recipes on the crabmeat container, the old bay container, online, cookbooks, etc. but they always turned out to be ... just okay.  Some had too much seasoning, some had too many breadcrumbs and so on.  Then I stumbled upon this seasoning packet in the seafood section of the grocery store.  LOVE IT!!!!   It makes the perfect crab cake!  Top it with my favorite spicy tartar sauce and your mouth will be in heaven.

INGREDIENTS
1 package of Old Bay brand Crab Cake Seasoning Mix
1/2 cup mayo
1 pound lump crab meat

Mix first two ingredients in a bowl.  Fold in crabmeat.  Shape into 4 large patties.  Bake in the oven at 350' for about 20 minutes.  Finish by broiling for the final 2-3 minutes until slightly browned.  Makes 4 servings.  Enjoy!

Spicy Tartar Sauce
1/4 cup mayo
1 tablespoon pickle relish
1 teaspoon siracha sauce

Mix and serve on top of a broiled crab cake.

Triple Chocolate Bundt Cake

You had me at "triple chocolate."  This cake turned out so good I had to share it with you. I made this for a dessert for Saturday night's dinner and its Tuesday and we're still enjoying chocolate cake that's just as delicious as it was on Saturday.  It is the opposite of dry, does not require frosting, melts in your mouth and fulfills all your chocolate cravings.  It makes box cake taste like it came from a bakery.  Seriously, if you like chocolate you have to try this cake! Get baking!!!

INGREDIENTS
1 package devil's food chocolate cake mix
1 package instant chocolate pudding (3.9 oz)
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup chocolate chips (semi-sweet or milk chocolate)

Preheat oven to 350'.  Grease and flour a 12 cup bundt pan.  Mix ingredients (except chocolate chips) with a stand or hand held mixer for 3 minutes on medium-high speed.  Add in the chocolate chips and mix an additional 30 seconds.  Pour batter into pan.  Bake for 50 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan for at least an hour before inverting onto a platter.  Dust with powdered sugar if you'd like.

FROSTING (optional)
2 tablespoons cocoa powder
1 cup powdered sugar
1/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons melted butter

Mix together and drizzle over the cake.

Cake recipe adapted from Too Much Chocolate Cake

Tuna Salad / Tuna Melts

I have been posting a new seafood recipe every Friday during Lent.  Of course you don't have to be Catholic to enjoy a fish dinner.  This week's "Fish Eater Friday" recipe is for tuna salad.

"Anyone can make tuna salad," says my husband.  "You're not planning on blogging this are you??"  (as if tuna salad would be the worst recipe I could possibly blog)  Then later during dinner I hear ..."wow, this tuna salad is better than Jimmy Johns."  So I have that going for me, lol.

My chicken salad recipe had a ton of views so why not blog my tuna salad recipe?!

I looked up a few recipes online and discovered that none of them were like mine.  They all had the same main ingredients ...tuna, mayo and onions (way too many onions in my opinion). Mine is different.  I use salad dressing (Miracle Whip) and a hard cooked egg.  It really does have a great flavor.  You can use this to make sandwiches, wraps, eat on top of a salad, on crackers, stuff in a tomato, or use for tuna melts. Enjoy!

INGREDIENTS
3 cans water packed tuna
2 tbs celery, finely chopped
1 tsp onion, finely chopped
1 hard-cooked egg*, peeled & chopped
1/2 cup salad dressing/Miracle Whip or generic
1 tbs pickle relish
small dash of salt & pepper

Mix all ingredients.  Refrigerate until ready to serve.  Makes apptoximately 2 cups.

Tuna Melt Ingredients (1 serving)
1/3 cup tuna salad
2 slices cheese (I used American but any kind you like will work)
2 slices of tomato
1 English muffin

Split the English muffin in half.  Place on an oven safe pan nooks/crannies side up.  Bake in a toaster oven or conventional oven at 375' for a few minutes just to get a little toasted being careful not to brown.  Remove from oven and place about 2.5 tablespoons of tuna salad on each muffin half.  Place back in the oven for about 3 minutes.  Remove from oven and top each half with a tomato slice and finally a slice of cheese.  Place back in the oven and bake until the cheese melts.  Serve immediately.

*To make a perfect hard-cooked egg, place egg in a small pot and fill with water until it covers the egg.  Place on stove on high heat until the water comes to a boil. Once the water comes to a full boil, cover with a lid, turn burner off and time for 15 minutes.  Drain water immediately and cool egg with cold running water.  Peel immediately or store in the refrigerator unpeeled for up to 1 week.  -via "Deviled Eggs" book by Debbie Moose

Minestrone

Minestrone is an Italian vegetable soup and my favorite choice if I ever find myself at the Olive Garden for soup & salad.  I like this recipe because I get to use my Wolfgang Puck enameled cast iron dutch oven ... the amount doesn't quite fit in my 3 quart pot and the next size I have holds 8 quarts which is too big so the 5 quart dutch oven seems to be the perfect size (any pot 4 quarts or larger will work great).  I also like the fact that it gives me a few extra servings I can keep in the frrezer for another time.  The aroma of this soup makes your kitchen smell like an Italian restaurant.  I love the flavor and with the beans and pasta its filling enough to be a meal. Enjoy!

INGREDIENTS
2 tbs olive oil
1/2 cup finely chopped onion
1 stalk celery, chopped
2 carrots, peeled & chopped
2 garlic cloves, crushed
3 cans chicken broth
1 cup water
2 cans diced tomatoes
2 cans kidney beans
1 medium zucchini, chopped
1 tsp oregano
1 tsp basil
salt & pepper to taste
1/2 cup pasta (ditalini or orzo)

In a large pot (4 quart or bigger), saute onion in olive oil for about 4 minutes.  Add garlic, celery and carrots.  Cook until the celelry is soft.  Add chicken broth, water, diced tomatoes, beans and seasonings.  Bring to a boil.  Turn to simmer, cover and let cook 1 hour.  Add zucchini and pasta.  Cook an additional 30 minutes or until pasta is ready.  Serve with grated parmesan cheese.
Makes about 12-13 cups.

Shrimp Scampi over Linguini

Okay, this is by far my FAVORITE dinner ever! I made this for Valentine's day dinner this year.  The butter, garlic and shrimp go together so well I absolutely LOVE it.  I used to try to make this recipe years ago and just couldn't seem to get the flavor I was craving until I found this awesome seasoning ...so I highly recommend using "Johnny's Garlic Seasoning" to get the perfect flavor.  Costco used to sell this ... I'm not sure if they do anymore or not since we are only members at Sam's Club.  I did however order it online the last time I needed it and included the link below. One jar lasts a LONG time and can also be used to make some amazing garlic bread to go with your favorite Italian meals.

INGREDIENTS
24 raw large shrimp or 12 jumbo, peeled, tails removed (Key West Pinks/Gulf Shrimp have the best flavor)
4 tablespoons butter or margarine
1/2 tablespoon olive oil
1 garlic clove, crushed
1/2 cup white wine
1 tablespoon Johnny's Garlic Seasoning*
1/2 teaspoon dried basil (1 tsp if using fresh)
1/4 cup grated parmesan cheese
8-10 cherry tomatoes, quartered
1/2 box linguini
salt & pepper to taste
serves 2

Cook pasta according to package directions.  Meanwhile in a large frying pan melt the butter & olive oil, add garlic, white wine & seasonings.  Add the shrimp and cook about 3 minutes on each side.  Add the cheese & tomatoes.  When the pasta is finished cooking. drain in a colander and then add to the shrimp/butter mixture. Toss to coat and serve immediately.  Can be topped with additional grated parmesan cheese.  Enjoy!


*Johnny's Garlic Seasoning can be purchased online or make your own.

Hot Cocoa

Hot Cocoa seems to be a requirement on a snowy day.  When you're little sometimes the promise of a nice warm mug of hot cocoa is used as a bribe to get you to finally come inside from playing in the snow. And when you're a grown up its still a warm relaxing treat to have on a cold day ...build a fire (luckily mine works with a light switch), cuddle up under a blanket and relax with a good book or movie.  Ha, who am I kidding?!  I have no time for books & movies unless they are children books & Disney movies for my daughter ...but you get the point ...young or old, hot cocoa is a great treat on a cold day.

I bought the instant mixes and the results were just not living up to the foodie standards in this house. So I searched the internet for homemade hot cocoa mixes, tried a few recipes and finally ended up with the recipe below.  The addition of corn starch definitely helps make the cocoa powder disolve easier without clumps and it also gives a thick richness to the drink.  It only takes a few minutes to make and its worth the effort for the gourmet results. Enjoy!

INGREDIENTS

1/2 cup cocoa powder

1/2 cup sugar

1/4 cup chocolate chips (milk chocolate or semi-sweet)

1 tablespoon corn starch

1/4 teaspoon kosher salt
makes enough for about 9 cups of hot cocoa  

Mix ingredients in a food processor until all the chocolate chips are finely chopped.  If you don't have a food processor you can use a cheese grater or knife to finely chop the chocolate chips.  Store in an air tight container. When ready to use mix 3 tablespoons of mixture with 1 cup of milk.  Heat & stir over stovetop or heat in the microwave for about 1 minute. Stir until the mix is completely dissolved.  Serve with mini marshmallows or whipped cream.  

recipe adapted from Smittenkitchen.com

Chicken Pot Pie

I bought another rotisserie chicken from Sam's club yesterday.  I'm going to be like that family in the KFC commercial with all the plastic containers, LOL.  Using just one 3 lb chicken, my little sous chef and I made 3 chicken pot pies, 1/2 batch of buffalo chicken dip and 1/2 batch of chicken salad ... not too bad for a snowy afternoon. I also took time to organize the recipes on my blog so that you can search through them a little easier with navigation buttons.  I'm not a web designer so its nothing fancy but it does function properly and makes the recipes easier to find.  

Now, back to the chicken pot pie recipe.  There's two kinds of pot pies ... the kind that actually looks like a pie and the PA Dutch style where the pie dough is chopped up in the pot (that's the kind my mom makes).  This recipe is for the "pie" version with a bottom and top of pie crust and a creamy chicken filling that's just perfect for a cold winter day. This definitely fits in a "comfort food" category.  I use refrigerated pie crusts & rotisserie chicken to cut down on the prep time but if you want to make your own dough & chicken go for it.  Enjoy!

ready to be topped with pie dough

INGREDIENTS
2 cups cooked chicken, chopped
2 stalks celery, chopped
1 carrot, peeled & chopped
1/2 cup chopped onion
2 potatoes, baked partially, peeled & chopped
3 tablespoons butter or margarine
3/4 cup frozen peas
1/2 cup corn (optional)
1 1/2 cups chicken broth
3/4 cup milk
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley flakes
1/4 tsp garlic powder
2 packages refrigerated pie crust (if you're making 3 mini pies or 1 package to make one large pie)
3  small (7") foil pie pans (Dollar Tree sells 4 of them in a pack for $1)  or 1 deep dish pie pan
Each small pie makes about 3 small servings.  One large pie is about 8 servings.


In a large frying pan cook the celery, onions and carrots in the butter until soft.  Add the potatoes, chicken, chicken broth, milk, flour and seasonings.  Add peas & corn.  Remove from heat and allow to cool to room temperature.

ready to be baked

Open the pie crust box(es).  If you are making one large deep dish pie then simply line the pan with one crust, top with filling and seal/flute the remaining pie crust on top.  Poke holes for steam & bake.  If you are making 3 mini pies you will be using TWO packages of pie crusts so there will be 4 rolled pie crusts.  We are only going to use 3 of these*.  Allow three of the pie crusts to sit on your counter for about 5 minutes.  Cut the pie crusts in half and roll each half into a ball to make a total of 6 pie dough balls.  Roll each one into about an 8" disc.  Line each pie pan with dough.  Divide the filling evenly among the pie pans and top with the additional pie dough.  Seal & flute edges of dough together and poke several holes for steam. If you are planning to freeze your pies then top with the cardboard disc, seal foil around disc and put the pie pan in a gallon size zip lock baggie.  When you're ready to bake make sure the pie is thawed to room temp. Preheat oven to 375' and bake for 40-50 minutes or until the internal temperature reaches 165' F.

ready for the freezer

*extra pie dough can be used later or if you want a super quick dessert spread a small amount of butter on the top and sprinkle with sugar & cinnamon.  Roll dough and slice into 1/2" pieces.  Place on a cookie sheet and bake for about 20 minutes at 350'.  My mom called these "do-ollies" growing up.  There was always a small amount of leftover pie dough and we didn't want it to go to waste.  They taste like mini cinnamon buns.  You could also divide the dough in half and make two mini apple dumplings.

just for fun ... chicken pot pie always make me think of Cartman on South Park, ha ha

Almond Thumbprint Cookies

Tomorrow is Valentine's Day.  We are staying in and having dinner at home.  I'm making Lobster & Corn Chowder to start and Shrimp Scampi for an entree (my favorite). I didn't plan anything too fancy for dessert (last year we had chocolate orange mousse). My daughter and I made chocolate covered pretzel rods the other day and there seems to be an abundance of candy in our house so there's no need to add to all the sweets but I didn't want to skip dessert completely so I thought of cookies.  I usually make these cookies at Christmas time but I thought they would also work well for Valentine's Day since they have a red center.  They're a small buttery shortbread cookie with a touch of almond flavoring.  The raspberry jam keeps them from being too sweet. These cookies are easy to make but they taste like you did a ton of work and they look beautiful when they're finished. Oh, and they freeze well too...the ones in this picture are from Christmas and taste like I baked them today.  Talk about an effortless Valentine treat! ...dessert course CHECK. Happy Valentine's Day everyone!!

COOKIE INGREDIENTS

1 cup butter, softened

2/3 cup sugar

1/2 tsp almond extract

2 cups flour

1/2 cup seedless raspberry jam 

TOPPING INGREDIENTS

1/2 cup powdered sugar

3/4 tsp almond extract

1 tablespoon milk

DIRECTIONS

Preheat oven to 350'.  Cream together butter & sugar.  Mix in extract and flour until a dough forms.  Roll dough into small balls about a 2 teaspoons in size.  Make a small well in each ball with your thumb (hence the title 'thumbprint' cookies, however, I actually use the back of my 1/4 teaspoon measuring spoon so I get perfect little circles). Fill wells with jam.  Bake for 14-18 minutes or until lightly browned.  

In a small bowl mix the topping ingredients together and drizzle over the warm cookies.  Makes about 3 dozen cookies.

Chicken Salad

I was debating on whether or not to share this recipe on my blog.  It wasn't even a recipe up to this point ... I mean, I've been making it for a few years now but I usually just throw it together and I sort of know what looks right without measuring anything.  I was actually making Buffalo Chicken Dip this past weekend for the Superbowl and looked at the other half of the rotisserie chicken wondering what to make with it and decided on chicken salad.  I purposely took time to measure all the ingredients with the sole intention of sharing the recipe.  We went skiing on Saturday and I packed chicken salad wraps for us for lunch but I didn't take time to take a photo.  I mentioned blogging the recipe to my husband who LOVES my chicken salad and it was one of the first times he suggested not having something on my blog.  Usually when he likes a recipe he suggests I blog it and this time I got some hesitation and it wasn't a hesitation because he didn't like what it tastes like ...it was a hesitation because its sooooo good we should probably keep it a secret. So that's where the debating part comes in ... to share or not to share ... and obviously I decided on sharing with you!  I made a wrap with the remaining scoop of chicken salad today for my lunch, snapped a photo of it and pulled the trigger on blogging the recipe.  So here it is ... my SECRET chicken salad recipe.  Hope you love it as much as we do!!!

INGREDIENTS
1/2 rotisserie chicken, chopped or shredded (I use the ones from Sams Club which tend to be larger then the grocery store chickens so its about 3 cups chicken)*
1 celery stalk finely chopped (about 1/2 cup)
1/2 tbs chopped onion
1/2 cup Miracle Whip (or generic brand salad dressing)
1/2 cup mayo
1/4 tsp garlic powder
dash of salt & pepper
2-3 tbs pickle relish
2 tbs sliced almonds (optional)
1/4 cup chopped grapes (optional)

DIRECTIONS
In a large bowl mix all of the ingredients together.  Makes about 4 cups.  Can be stored in the refrigerator in an air tight container for up to a week.  Use on sandwiches, wraps, on crackers or even on top of a salad.  We like ours on a wrap with shredded lettuce, chopped tomatoes and shredded cheddar cheese (as shown in the photo).  Enjoy!

*note:  the chicken can be any cooked chicken, it doesn't necessarily have to be a rotisserie chicken however the rotisserie chicken does add good flavor to this salad.  Smoked chicken breasts work great too.  You can use all white meat or a combo of white & dark.

Teriyaki Marinade / Stir Fry Sauce

My husband's mom made grilled pork chops marinaded in this sauce for us back in the summertime.  We loved the flavors so I had to ask for the recipe.  I've used it several times since then for pork chops and I also tried it as a stir fry sauce.  I will never buy stir fry sauce from the grocery store again!!  This stuff is delicious both as a marinade and as a sauce.  I'm going to list the original ingredients but wanted to let you know I've messed around with the sugar content a bit when I've made it the last few times and it does not mess up the taste.  I have tried reducing the brown sugar by half and I have also tried it by leaving out the brown sugar completely and replacing it with 1/4 cup of splenda (both ways worked fine).  I like adding a teaspoon of red pepper flakes to make it spicier.  I found the cutest little red sauce pan which was a gift to myself and its perfect for boiling the left-over marinade to use as a topping sauce on the pork chops.  Enjoy!!

INGREDIENTS
1/2 cup brown sugar
1/3 cup ketchup
1/3 cup white vinegar
1/4 cup low sodium soy sauce
1/4 cup vegetable oil
3 cloves garlic, pressed
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)

DIRECTIONS
Combine the ingredients.  If you are using this as a marinade ... pour over top of meat and store in the refrigerator in a closed container for several hours or even a day.  Works well with pork chops & chicken.  Remove meat from marinade and grill to the appropriate temperature.  The remaining marinade can then be discarded or even better bring it to a boil on the stove top and use as a topping sauce when the meat is finished cooking.  A tablespoon of corn starch can be added to make the sauce thicker.

If you are using this for a stir fry sauce ...add one tablespoon of corn starch and bring sauce to a boil.  Pour over top of your cooked stir fry ingredients.  I like to use chicken, broccoli, peppers and carrots and serve over white rice.