Peanut Butter Chocolate Cake

I've made this cake before and it was a hit so I made it last weekend for my dad's birthday and the "not party" party that we had Saturday.  I think it tastes like a cake version of Peanut Butter Blossom cookies.  It was pretty hot out last week and our central AC was in overdrive so the butter based icing didn't hold up too well.  If you're making this in the heat, I would suggest keeping it refrigerated till you're ready to serve.

cake:
2 c flour
2 tsp baking powder
3/4 c butter, salted
1 1/3 c sugar
2 eggs
3/4 c creamy peanut butter
1 tbsp vanilla extract
1 c milk

icing:
3/4 c butter, salted
1 1/4 c confectioner's sugar
2 tbsp milk
1 tsp vanilla extract
1 16oz jar of Hershey fudge topping

Preheat oven to 350 F.  Grease and flour 2 9inch pans.  Sift flour and baking powder into small bowl.  Combine milk and vanilla extract in a measuring cup.  In large bowl, cream together the butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in peanut butter.  Beat in flour mixture alternating with milk mixture.  Pour batter into prepared pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes and then remove from pans onto cooling rack to cool completely.

In a large bowl, cream butter till smooth.  Slowly beat in confectioner's sugar.  Blend in milk, vanilla, and Hershey fudge topping.  Keep refrigerated until ready to frost cake.

Frost bottom layer.  Top with second layer and frost entire cake.  Serve remaining frosting warm over top of each slice.

Pasta Fagioli

So I've been on strike from cooking... well, not really, but Eric has seemed to pick up the slack... or at least keep himself well fed.  I've been snacking a little too much and in no real mood to cook.  I thought I'd redeem myself by cooking dinner on a Friday (unheard of in this house!) and it went over very well especially for a husband who did not eat lunch since he was just too excited (aka upset that we would have a car payment again).  Anyway, I had started a binder a few years ago of recipes from websites and magazines that I wanted to try.  Needless to say, I only touch the binder for two or three recipes consistently but realized the other day that there is a plethora of delicious foods to be eaten.  So I gave this one a whirl and we both enjoyed it :)

1 tbsp EVOO
3 cloves of garlic, finely chopped
4 c vegetable broth or stock
2 c water
2 c tomato sauce
1 tsp Italian seasoning
1/2 lb small pasta (I used small elbow macaroni)
1 c of peeled carrots, sliced into thin coins
1 15oz can of cannellini beans, drained and rinsed
1/2 lb Capicola ham, diced
1/2 tsp salt
1/2 tsp black pepper
4 basil leaves, coarsely torn
grated parmesan cheese (optional)

Heat oil in a large pot over medium high heat.  Add garlic and cook 1 minute.  Stir in broth, water, tomato sauce, and Italian seasoning.  Bring to boil for 2 minutes.  Add pasta and carrots.  Reduce heat to simmer for 10 minutes, stirring occasionally.  Stir in beans, Capicola, salt, pepper, and basil leaves.  Heat through for 5 minutes.  Serve warm with grated cheese and garlic bread or crusty Italian bread.

Spicy Creamy Cajun Shrimp Pasta

This definitely had a kick.  Cut back on the Cajun seasoning if it's too much.  Eric said it reminded him of our trip to New Orleans :)  I'll take that as a compliment.

1/2 lb penne pasta
1/4 c butter
1/2 lb shrimp, peeled and deveined
1 clove garlic, minced
1/4 c all purpose flour
1/2 red pepper, diced
1/4 tsp red pepper flakes
1 tbsp Cajun seasoning
2 c milk
1/4 tsp salt
1/4 tsp black pepper
1/4 c parmesan cheese, shredded

Cook pasta according to package instructions.  Melt butter in a large skillet over medium heat.  Saute shrimp for 1 minute on each side.  Stir in garlic and cook for 1 minute.  Remove shrimp with a slotted spoon, being sure to leave the butter in the pan.  Add red pepper to pan and cook for 2-3 minutes.  Stir in flour, red pepper flakes, and cajun seasoning.  Cook for 2 minutes, stirring constantly.  Gradually whisk in milk and turn up heat; cook until thickened.  Stir in parmesan cheese.  Remove from heat.  Season with salt and pepper.  Toss sauce with cooked pasta and add shrimp.  Serves 2.

Bruschetta Chicken Pasta

I love this dish at TGI Friday's and I found a "copy cat" recipe online for it.  Next time I would cut back on the ingredients for the balsamic vinegar glaze because neither of us needed as much as it made.  It was pretty tasty... although the real thing is much better considering this involved several dirty dishes and a little more time than I was willing to take to make dinner.  This was more than enough for two people especially with garlic bread and a small salad.  It's definitely a 'Serves 4' meal.

4 4oz chicken breasts
salt, pepper to taste
1lb pasta (angel hair or spaghetti)
6-8 medium sized roma tomaotes
4 tbsp EVOO, divided
1/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
10 fresh basil leaves
2 garlic cloves, cut into thin coils
1/2 c tomato/pasta sauce
1 c balsamic vinegar
1 tbsp sugar

Cook pasta according to directions.

Chicken Breasts: season both sides with salt and pepper.  Grill both sides of chicken breasts and obtain good grill marks.  Be sure to grill once other components are completed so that the chicken is served hot.

Tomato salad (part 1):  chop tomatoes to 1/4" pieces and place in a bowl.  Be sure to save tomato juices and add to bowl as well.  Wash, dry, and cut basil leaves in thin strips.  Combine basil, minced garlic, salt and pepper, and 2 tbsp EVOO with tomatoes.  Let sit for 1-2 hours.

Tomato salad (part 2):  Heat medium saucepan over medium low heat. Add remaining 2 tbsp of EVOO and heat for 30 seconds.  Add coils of garlic. Heat for 1 to 1 1/2 minutes, being sure to turn so that they do not brown.  Discard if brown.  Increase heat to medium high heat and add tomato salad.  Add plain tomato sauce to pot and bring to boil for 2-3 minutes.  Add sauce to pasta and toss to coat.

Balsamic glaze:  In a small saucepan, bring to a boil balsamic glaze and sugar.  Turn heat down to simmer and let reduce by 75% until sauce is a thick syrup (this takes time and I am inpatient so I didn't let it reduce all the way down.  Besides, I usually order this dish without the balsamic glaze so I'm not sure why I thought I'd suddenly like it at home!)

To serve, plate sauced pasta on a dish and top with a grilled chicken breast, which has been cut on the bias (Eric said why, it won't taste any different?!) and drizzle with balsamic glaze.  I also topped with some grated parmesan cheese.

Morning Mix Up... for dinner

This was our dinner last night... but I hit the hay at 8pm and therefore, blogging was not happening... I feel so old.  For some reason, I had acquired 36 eggs in my frig and since there is not too much baking in my future, I figured breakfast was the way to go :)  Despite being a "Serves 4" recipe, we polished this off sans toast or bagels.

2 c frozen hash browns
1/2 lb fully cooked ham, chopped (I used ham steak so there were chunks of ham)
4 oz sliced pepperoni, diced into quarters
2 cloves of garlic, minced
2 tbsp vegetable oil
6 eggs
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
1 1/2 c shredded cheddar cheese

In a large non stick skillet, heat vegetable oil over medium heat and add meats, garlic, and hash browns.  Cook for 10 minutes or until potatoes are tender.  In a small bowl, combine eggs and seasonings.  Add to pan, cook, stirring occasionally until the eggs are cooked through.  Remove from heat and stir in cheese.  Serve with toast or bagels for a meal for 4.

Pepperoni Pizza Chili

I had my doubts on this one (it seemed too tomato based for my liking) but I decided to give it a whirl anyway.  I'm happy I did :)  The original recipe stated it made 8 servings.... well, not when Eric devours half (if not, 3/4) of the pot!!  Delish with garlic toast.

1lb ground beef
1/4 onion, diced
1 large garlic clove, minced
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pizza sauce
1 can (14.5 oz) Italian style diced tomatoes
1 c tomato sauce
1 1/2 c vegetable broth or stock
4 oz sliced pepperoni
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 tsp salt
5 basil leaves, sliced thin
Shredded mozzarella cheese to garnish



In a large skillet, cook ground beef over medium heat.  Add onion and garlic.  Cook until beef is no longer pink and vegetables are slightly tender.  Drain well.  In a 3 1/2-4 quart crock pot, combine cooked beef mixture, beans, pizza sauce, tomatoes, tomato sauce, vegetable broth, pepperoni, seasonings and basil in crock pot.  Stir well to combine.  Cook on high for 1 hr.  Turn to low for 2 hours.  Serve with shredded mozzarella cheese and garlic toast.

Creamy Crab Imperial

Eric made this dish for me on my birthday this year-he felt he needed to cook for me for once since I am forever in the kitchen.  It was quite tasty... although he had been a little heavy handed with the spice factor.  So today we attempted it again and it was amazing :) It is really rich and heavy... this could actually be two dinners for us, which says a lot, with sides ;)  Next time we may add in a handful of grated parmesan cheese.  Either way, if you love crab, you'll love this!!!

1 lb lump crabmeat (we buy ours at Sam's Club-it's delicious!!!)
3/4 c mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp salt
1 tsp spicy brown mustard
1/2 tsp cayenne pepper
1 egg, beaten
1/4 c panko bread crumbs
1 tsp paprika
3 tbsp butter

Preheat oven to 400 F.  In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay, salt, mustard, cayenne pepper, and egg.  Mix well without breaking up the crab meat too much (you want chunks).  In a 2 1/2 quart baking dish, spread mixture.  Lightly coat top with panko crumbs and paprika.  Dot the top with butter.  Bake for 20 minutes.