Pink Champagne cupcakes with Raspberry filling and Champagne buttercream

In my liquored up cupcake quest, these are my favorite I think... well, one of my favorite.  I love the lightness of the cupcake, the richness of the frosting, and the sweet sour tang of the raspberry filling.  I will definitely be offering to make these for one of my amazing girlfriends' birthdays... no selfish reasons either ;)

cupcake:

1 stick butter, room temperature

1 c sugar

2 eggs

1 tsp vanilla

1 3/4 c all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

3/4 c champagne

Preheat oven to 350 F.  Makes approximately 20 cupcakes.  In a large bowl, crema butter, sugar, and eggs until fluffy and smooth approximately 4-5 minutes.  Beat in vanilla.  In a medium bowl, whisk flour, baking powder, and baking soda together.  Add flour and champagne to butter mixture, alternating.  Mix only until combined. Fill cupcake liners 2/3 full and bake 16-18 minutes or until cake tester comes out clean.  Cool.

raspberry filling:

1 bag frozen raspberries

1/3 c sugar

3-4 tbsp butter

1 tsp vanilla

2 tbsp corn starch

1/4 c champagne

In a medium saucepan, melt butter and add raspberries, sugar and vanilla, cooking for 5 minutes on medium high heat, stirring constantly.  Once the sugar melts and mixture starts to bubble, mix corn starch and champagne in a small bowl until clumps are gone and stir into raspberry mixture.  Bring back to a slow boil and remove from heat.  Stir every few minutes until mixture cools.  Cut out the center of each cupcake, being sure not to touch to bottom.  Pipe cooled raspberry mixture into cupcake center.

champagne buttercream:

1 stick butter, softened

1/4 c butter flavored shortening

1 1/2 to 2 lbs of confectioners sugar

1 tsp vanilla

1/4 tsp salt

1/4 to 1/2 c champagne

pink sugar for decoration if desired

In a large bowl, cream butter and shortening.  Beat in powdered sugar one cup at a time until buttercream reaches desired consistency and sweetness.  Beat in vanilla and salt.  Beat in 1/4 c of champagne and additional champagne if desired.  Mix on high until smooth.  Chill to reach desired consistency and pipe onto cupcakes.  Dust with pink sugar.

Pumpking Pie Cupcakes with cream cheese frosting

This recipe made 2 dozen and Eric attempted to keep most of the cupcakes for himself, which he ate over the course of a week.  The pictures that I took of the cupcakes did them no justice and since I did nothing too fancy with their appearance, I figured why bother?  Anyway, for being made with pumpkin... I had to sneak a few from Eric... they are extremely moist and just make you love Fall.

cupcake:

1 c sugar
1 c packed light brown sugar
3/4 c vegetable oil
1 15oz can of solid pack pumpkin puree
4 eggs
2 c all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

cream cheese frosting:

8oz cream cheese, room temperature
4tbso butter, softened
1/2 c packed light brown sugar
2 c confectioners sugar
1 tsp vanilla
1 tbsp maple syrup
1 tbsp cornstarch

Heat broiler to high.  In a small baking dish, pour pumpkin puree and place under broiler for 4 minutes, stirring midway through.  Remove and cool.
Preheat oven to 350 F.  In a large bowl, combine eggs, sugars, and oil.  Stir in cooled pumpkin.  In a separate bowl combine flour and remainder of dry ingredients.  Add dry to wet and combine well.  Bake 15-20 minutes until tester comes out clean.  Once cupcakes are cooled, in a large bowl beat cream cheese and butter until creamy.  Beat in brown sugar, vanilla, and maple syrup.  Slowly beat in confectioners sugar and cornstarch.  Chill to reach desired consistency.  Frost cupcakes.

Zucchini Pizza Pasta Casserole

I never liked zucchini before but it has grown on me in the past few weeks so now I'm itching to cook up any recipe that has some in it.  Another delish one!

 

1-2 tbsp EVOO

1 large zucchini, sliced and cut in half

1 onion, chopped

2 garlic cloves, chopped

1 green pepper, chopped

2 eggs, beaten

1/2 c parmesan cheese, shredded

2 c mozzarella cheese, shredded, divided

1 c cheddar cheese shredded, divided

1 lb ground beef

1 1/2 c uncooked macaroni noodles

1 jar tomato sauce

 

Preheat oven to 400 F.  In a large skillet, heat EVOO over medium heat.  Cook zucchini, onion, garlic, and green pepper 5 minutes.  Add to bottom of greased 13x9 pan.  Pour beaten eggs over top and cover with 1 c of mozzarella cheese and 1/2 c cheddar cheese.  Bake 20 minutes.  Meanwhile, cook macaroni noodles according to package, drain and set aside.  In large skillet, cook ground beef, drain excess fat and combine, noodles, beef, and sauce.  Spoon over zucchini mixture an top with remaining cheeses.  Bake additional 20 minutes.



Strawberry Daiquiri Cupcakes

Another installment in my drunk cup recipe file ;)

 

Strawberry mixture:

 

1 1/2 c strawberries, chopped

1/2 c raspberries

1/4 c white rum

1/4 c sugar

 

Cupcake:

 

2 c all purpose flour

1 1/2 c sugar

2 tsp baking powder

1/2 c butter, softened

2 egg whites

2/3 c strawberry daiquiri mix

1 c strawberry mixture

1 tsp vanilla

 

Buttercream frosting:

 

1/2 c butter, softened

2 1/2 c powdered sugar

1/8 c strawberry mixture

 

Combine all ingredients in 'strawberry mixture' and set aside for 1 hour.  After hour, gently pulse in blender, leaving some small chunks of berries.  Set aside

 

Preheat oven to 375 F.  In a large bowl, combine sugar, flour and baking powder.  Cut in butter.  Beat in egg whites, combining well. Blend in daiquiri mixture.  Fold in strawberry mixture and vanilla extract.  Fill lined cupcake holder 3/4 full.  Will make approximately 20-22 cupcakes.  Bake 22-25 minutes.  Once done, remove from cupcake pan and cool on wire rack.  Once cooled, beat butter in a large bowl and slowly add in powdered sugar.  Beat in strawberry mixture and frost cupcakes.  Keep in air tight container in frig.

Slow Cooked Pulled Pork

We have been dying to make pulled pork so we finally decided to give it a try.  To be honest, it was not our favorite but we did enjoy it and will try again for the perfect pulled pork ;)

2 lbs pork loin, fat trimmed
1 onion, chopped
1-2 tbsp liquid smoke
1 c chicken broth
1/4 c Carribbean jerk marinade
3/4 c barbeque sauce of choice

In slow cooker, place chopped onions, liquid smoke, and broth.  Put pork on top.  Cover and cook on low for 7-8 hours.  Remove meat and discard liquid and onions.  Shred pork and return to slow cooker with jerk marinade and BBQ sauce.  Heat through for additional hour on low.  Serve on crusty rolls with Two Toned Twice Baked Potatoes or Twice Baked Blue Cheese and Bacon Potatoes

Caramel Apple Strata

Eric isn't fond of stratas (he hates the bread on the bottom) and I'm not always a fan either but it's nice to try something different and today's cool weather begged for something fall to be had for breakfast.  Very sweet for breakfast... but every once in a while that's ok!

 

2 c brown sugar
1/2 c butter, cubed
1/4 c light corn syrup
3 Granny Smith apples, peeled, chopped
2 tbsp lemon juice
1 tbsp sugar
1 tsp cinnamon
6 slices whole wheat or multigrain bread, cubed (day old preferred or slightly stale)
7 eggs
3/4 c milk
1 tsp vanilla extract

In a small saucepan, combine brown sugar, butter, and light corn syrup.  Bring to a boil over medium heat, stirring constantly.  Cook until thickened, about 2 minutes, and set aside.  In a small bowl, combine apples, lemon juices, sugar, and cinnamon.  Arrange half of bread cubes on the bottom of a greased 8x8 square baking dish.  Spoon apples over bread and drizzle half of caramel sauce over top. Top with remaining bread.  In a medium bowl, combine milk, eggs, and extract.  Mix well and pour evenly over top of bread mixture. Cover and refrigerate overnight.  The next morning preheat oven to 350 F.  Uncover strata.  Reheat remaining caramel sauce and drizzle over strata.  Bake for 45-50 minutes. Serve with whipped cream and vanilla ice cream.

Sausage Veggie Macaroni Supper

In an effort to sneak more veggies into our life, I've been adding more to whatever it is we're eating... completely against Hearn's will... he takes a bite, says he loves it, eats a few more, and then realizes there are veggies hidden in there.  He feels like I am tricking him... I am.

 

2 c uncooked macaroni
1lb Hot Italian Sausage, casing removed
1 onion, chopped
2 garlic cloves, chopped
1 small yellow squash sliced and quartered
2 heads of broccoli, chopped
2 tbsp EVOO
1 10.75oz can tomato soup
1 c milk
1c spaghetti sauce, divided
1/2 c Parmesan cheese, shredded
1/2 c Mozzarella cheese, shredded
2 tsp Italian seasoning
1/2 tsp red pepper flakes


In a large skillet, heat EVOO over medium heat.  Cook macaroni according to directions.  Drain, set aside.  Add sausage and break up as you cook.  Add in onion and garlic and continue to cook 2-3 minutes.  Add in squash and broccoli; cook additional 3 minutes.  Add soup, milk, parmesan cheese, 1/2 cup of spaghetti sauce, Italian seasoning and red pepper flakes.  Cook 5 minutes and add macaroni.  Grease a 2 1/2 quart baking dish and layer bottom with remaining 1/2 cup of spaghetti sauce.  Pour in sausage macaroni mixture and top with Mozzarella cheese.  Bake 25-30 minutes.

Pina Colada Cupcakes with Coconut Whipped Topping

So apparently, Hearn has decided that the amount of alcohol I have currently in our basement is embarrassing, ridiculous and unbecoming of a mom of 30 and he assures me that he will not be transporting all "this" (as he waves his hands at the 30+...give or take 20... bottles on our unfinished basement floor aka our liquor cabinet) across state lines to Delaware.  AKA I am no longer allowed to binge drink as I did in my youth and need to discard of the evidence.  Wow.  I just got old.  So in my infinite wisdom, I have decided that I will bake with it.  He did add that I am allowed to take my growing collection of fruit specialty wines.  Well, thank you, king of the castle... thank you for that.

 

20oz can of crushed pineapple
1/3 c coconut rum
3/4 c coconut milk*
2 tsp vanilla extract
1 1/2 c all purpose flour
1 tsp baking soda
1/2 c butter, room temperature
2/3 c sugar
3 eggs
1 c sweetened shredded coconut

whipped topping:

1 1/2 c heavy whipping cream
1/3 c powdered sugar
1/2 tsp coconut extract

Preheat oven to 350 F.  Drain juice from pineapple.  Reserve 1 c pineapple and 1/4 c of the juice**.  In small bowl, whisk together rum, coconut milk, vanilla extract.  Set aside.  In small bowl, whisk flour and baking soda.  Set aside.  In a large bowl, cream together butter and sugar till fluffy.  Add eggs one at a time, beating after each addition.  Alternating flour and milk mixture, incorporate into butter mixture, beating well after each addition.  Fold in pineapple and shredded coconut.  Spoon into lined cupcake tin, filling 3/4 way full.  Makes approximately 18-20 cupcakes.  Bake 25 minutes or until tops spring back to the touch.

Once cooled, combine all topping ingredients and beat on high until stiff peaks form.  Pipe as desired onto cupcakes.  Store in an airtight container in the frig.


*Do not make the same mistake I did... you can save the rest of the can in the frig for 10 days or freeze for 3 months... I was dumping it down the drain as I read the can...booo!

**Use left over juice and crushed pineapple along with coconut rum to enjoy a cocktail while you bake!

Chocolate Chip Cookie Pie

1 defrosted pie shell, unbaked
2 eggs
1/2 c flour
1/2 c brown sugar
1/2 c white sugar
1 1/2 sticks butter, softened
1 c semi sweet morsels
1/2 c chopped nuts, optional


Preheat oven to 325 F.  Beat eggs with mixer on high until foamy.  Beat in flour and sugars.  Beat in butter.  Stir in morsels and nuts if using.  Grease 9 inch pie dish and mold pie dough to dish.  Spoon batter into pie shell.  Bake for 55-60 minutes.  Serve with ice cream and whipped topping if desired.

Soupy Mexican Casserole

Simple, easy and made with ingredients most people have on hand in their house... or at least I do, anyway!

 

1 1/2 c shredded Mexican cheese, divided
1 10oz can of diced tomatoes with zesty chiles
1 10oz can cheddar cheese soup
1 10oz can cream of chicken soup
1 tbsp taco seasoning
2 c of cooked shredded chicken
3 6 inch flour tortillas
cooked brown rice

Preheat oven to 375 F.  Grease a 2 1/2 quart baking dish.  In a large bowl, combine 3/4 c of shredded cheese, tomatoesm, soups, chicken, and taco seasoning.  Spoon 1/3 of soup chicken mixture into bottom of dish, layer with tortilla, continue layering and top with remaining 3/4 c of cheese.  Bake, uncovered for 30 minutes or until heated through.  Serve with brown rice.

Summer Pizza Pasta

Made with ingredients from my dad and uncle's garden and whatever I had in the house!

 

1 12oz box of vegetable pasta
1 medium zucchini, cut in quarters and sliced
1 small squash, sliced
3 small or 2 medium tomatoes, diced in chunks
1 onion, chopped in thin slices
3 cloves of garlic, chopped
2oz pepperoni, chopped
4 slices of Capicola ham, chopped
1/3 c plus 2 tbsp EVOO
1/4 c butter
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 c grated parmesan

In a large skillet, heat EVOO and butter.  Add cut vegetables.  Saute 2-3 minutes over medium heat.  Add seasoning and meats; reduce heat to medium low.  Continue cooking while preparing pasta al dente.  Drain pasta well and toss with EVOO vegetable mixture.  Garnish with parmesan cheese.  Serve warm.

Bacon Chocolate Chip Cookies

To some, this may seem weird... to bacon lovers, you know you are excited.  I have been dying to make these since sometime during my third trimester but being that I loathe cooking bacon and all the messiness it entails, I held off till I came upon some cooked bacon.  Some will love these instantly.  Others will be unsure, eating several to decide how they feel.  In the end, the bacon chocolate chip cookie will leave no prisoners... deliciousness.

1/2 lbs cooked bacon, drained and crumbled

2 1/2 all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 c light brown sugar, packed

1/2 c sugar

1 c butter, softened

2 eggs

2 tsp vanilla extract

2 c semi sweet chocolate morsels

Preheat oven to 300 F.  Combine flour, baking soda, and salt in a small bowl.  Begin to cream butter, adding in both brown and white sugar gradually till you have a grainy mix.  Mix eggs in one at a time and vanilla.  Incorporate flour mixture into butter sugar mixture, being sure not to over mix.  Mix in morsels and bacon.  Chill dough to avoid flat cookies.

Drop rounded tablespoons of dough onto greased cookie sheets about two inches a part.  Bake 19-20 minutes or until edges just start to brown and center of cookie looks uncooked.  Let rest on sheet 10 minutes before removing (this allows center to finish baking)!!!

Makes about 4 dozen.

Bayou Beef Stew

We all enjoyed this... I just had to add some cayene pepper, of course ;)

1lb beef, cut into one inch chunks
1/4 c flour
2tbsp EVOO
4 carrots, diced
2 celery stalk, diced
2 large or 4 small russett potatoes, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 large orange sweet pepper
1/2 c sherry cooking wine
2 1/2c vegetable stock
2 6oz cans tomato juices
1tsp Worcheshire sauce
1tbsp Cajun seasoning
1/2tsp black pepper
1/2tsp salt
2 bay leaves
1 1/2c frozen okra
1 1/2c frozen kale
brown rice, cooked

In 3 1/2 to 4 quart crockpot, pour stock and juice.  Add carrots, celery, and potatoes.  Turn to high and cover.  In a large skillet heat EVOO over medium high heat.  In a large zip lock bag, combine flour and Cajun seasoning.  Toss meat in mixture and add to skillet  Brown on all sides 1-2 minutes and add to slow cooker.  Cook onion, garlic and pepper for 2-3 minutes.  Add sherry to deglaze pan and cook 1-2 minutes longer; add to slow cooker.  Cook on high 8-10 hrs.  In last hour, stir in frozen okra and kale.  Remove bay leaves.  Serve over brown rice.

Key Lime Pie

Our love affair with Key Lime pie began last summer when we roadtripped to Key West to be the MOH in one of my long time friend's wedding.  The husband and I decided that our mission was to sample as many pieces of Key Lime pie as we could in 3 days and it ended up being only three.  We've only had one pie since then (a frozen one... booo) so now that we have some authentic key lime juice... I attempted our own.  We both enjoyed it!  Next time I'm going to attempt one of the recipes with eggs.

1 recipe Graham Cracker Crust
1 recipe Whipped Topping
2 cans sweetened condensed milk
3/4 c Key Lime juice (approx 20 Key Limes worth of juice)
1/2 c sour cream.
1 tbsp lime or key lime zest

Preheat oven to 350 F.  In a large bowl, combine sweetened condensed milk, juice, sour cream and zest.  Mix well.  Pour into prepared graham cracker crust.  Bake 8-10 minutes or until tiny bubbles start to form on top of pie.  Do not brown!  Cool completely and pipe whipped topping on top as desired.  Refrigerate until filling is set.  Garnish with zest or lime slices if desired.

Whipped Topping

1 c heavy whipping cream
1 tbsp confectioners sugar
1 tsp vanilla

Beat cream on high until just before peaks start to form.  Beat in sugar and vanilla until stiff peaks form, being sure not to beat too long or mixture will turn butter like.  Pipe onto dessert or pie of choice.  Refrigerate any unused topping and use within 24-48 hrs.

Graham Cracker Crust

2 c graham cracker crumbs
1 stick butter, melted
1/3 c sugar

Preheat oven to 400 F.  Combine all ingredients well and press into a greased 9 inch pie pan on bottom and sides.  Bake crust 10 minutes.  Cool before filling with pie filling of choice.

Key Lime Pie Martini

Ever since we went to Key West last summer and sampled three different Key Lime pies, we have become obsessed with Key Lime anything.. I ordered a bottle of Key Lime juice from the internet and when it arrived, I got to business... with a beverage, of course.

1oz vodka
2oz vanilla schnapps
1oz Key Lime juice
1oz light cream
1tsp graham cracker crumbs
1tsp brown sugar
green sugar

In a shaker filled with ice, combine liquid ingredients.  On a plate combine crumbs and brown sugar.  Wet rim of martini glass and dip in crumb mixture.  Pour liquid in and dust with green sugar.

Grilled Pound Cake with Berry and Chocolate Sauces

I have never attempted some grilled desserts but I enjoy them when I have them.  Here is attempt #1... Hearn manned the grill as the only time he attempted to teach me how to use it, a fire ball almost engulfed his face.  I haven't tried since. Anyway, grilling the pound cake gives it a nice smokey flavor as well as nice crunch for some texture... delish ;)

1 recipe for Pound Cake

Melted butter
whipped topping
Berry Sauce:
1 c strawberries, sliced
1 c blueberries
1/2 c packed brown sugar
3 tbsp butter
1 1/2 tsp vanilla

Chocolate Sauce:
3/4 c heavy whipping cream
1 tbsp light corn syrup
1 1/3 c semi sweet chocolate morsels

In a medium saucepan, combine ingredients for berry sauce.  Simmer over medium high heat till bubbly.  Then reduce to low and let simmer 5-8 minutes.  Set aside and let cool.  In another medium saucepan, heat whipping cream and corn syrup over medium high heat until boils.  Remove from heat and stir in morsels.  Cover and let stand 4 minutes; stir well till all morsels melt.

Cut pound cake in 1 inch slice and brush each side with melted butter.  Heat grill to highest setting.  Place pound cake directly above flame and cook 3-4 minutes until grill marks form and repeat on reverse side.

To assemble, place piece of pound cake in bowl.  Top with two spoonfuls of each sauce and top with  whipped topping.

Pound Cake

In an attempt to make some grilled desserts, I found a recipe for grilled pound cake with some toppings.  The original recipe called for store bought pound cake, which you should know is a no no in this house... not in regards towards pound cake but in regards to any baked goods.  So this is the pound cake I will be grilling.

2 sticks butter, softened
1/2 c vegetable shortening
3 c sugar
5 eggs
3 c flour
1/2 tsp baking powder
1 c milk
1 tsp vanilla extract

Preheat oven to 350 F.  In a large bowl, beat butter and shortening till fluffy.  Slowly beat in sugar.  Beat eggs in one at a time.  Combine flour and baking powder.  Combine milk and vanilla.  Alternating and adding in thirds, mix in flour mixture and milk mixture.  Grease and flour a bundt cake pan and pour batter in evenly.  Bake at 350 F for 1h to 1h30m.  Use a fork to be sure middle is done.

Buffalo Chicken Cheese Puff Pastry

These aren' too different from the Buffalo Chicken Cheese Calzones or the Buffalo chicken Phyllo Rolls but I happen to love Puff Pastry a whole lot more than calzones or phyllo dough.

1 sheet of puff pastry, defrosted and cut into 6 equal rectangles
1 1/2 c chicken, cooked and shredded
1/3 to 1/2 c buffalo sauce
1/3 to 1/2 c Blue Cheese or Ranch dressing
1/2 c shedded cheddar cheese
1/3 c blue cheese crumbles
1 egg, beaten
flour for rolling

Preheat oven to 350 F.  On a floured surface using a floured rolling pin, roll out each section of puff pastry as much as you can without tearing or breaking.  In a large bowl. combine chicken, sauce, dressing, and cheeses.  Mix well.  Spoon onto one half of each puff pastry square, being sure to leave room on the edges.  Egg wash the edges of the square and fold over chicken mixture.  Use a fork to pinch shut the edges.  Place on a greased cookie sheet and egg wash entire filled puff pastry.  Bake at 350 F for 15-16 minutes.  I did have some left over chicken mixture, which I spooned into a greased ramekin and baked for the same length as the puff pastries.

Cheesy Italian Spinach and Chicken Casserole

A very big meal even for four people (especially with a salad and garlic toast) so adjust accordingly if need be.

1(13.25oz) package of whole wheat pasta (shells, macaroni, etc)
1 tsp EVOO
3 cloves of garlic, chopped
1 (16oz) package of frozen spinach, defrosted and drained
1 lb cooked chicken breasts, cubed
1 (14.5oz) can of diced tomatoes
1/2 tsp salt
1/2 tsp black pepper
2 (8oz) packages of cream cheese, softened
2 tbsp chives
1 1/2 tbsp onion flakes
1 1/2 tsp red pepper flakes
3/4 to 1 c heavy cream, divided
2 c shredded mozzarella cheese
10 basil leaves, torn
1/2 c parmesan cheese
1 c panko
1 tbsp garlic powder

Preheat oven to 375 F.  Cook pasta according to al dente instructions, drain well.  In a small bowl, combine cream cheese, chives, onion flakes, and red pepper flakes.  Set aside.  In a mediumskillet, heat EVOO over medium heat.  Cook garlic and spinach 1-2 minutes, do not burn.  In a large bowl, combine pasta, chicken, tomatoes, garlic mixture, and cream cheese mixture.  Mix well and season with salt and pepper.  Stir in mozzarella cheese.  Stir in 1/2 c of heavy cream.  Grease a 13x9 pan and pour enough heavy cream to coat bottom of pan.  Pour pasta mixture into pan.   Bake 35-40 minutes until bubbly, covered.  In a small bowl, combine panko, parmesan cheese, basil leaves, and garlic powder.  When casserole is done, remove cover, top with panko mixture and continue to cook for additional 15 minutes.  Place under broiler to brown top of dish.

Berry Stuffed French Toast

One word: DELICIOUSNESS!!!  Definitely could be a dessert, too, with the addition of whipped cream and vanilla ice cream... which we also did, of course ;)

Berry Syrup/sauce:

2 c frozen or fresh berries (we used a mix of strawberries, blueberries anf raspberries)
3/4 c packed brown sugar
3 tbsp butter
1 tsp ground cinnamon
1 1/2 tsp vanilla extract

French toast:

1 8oz package cream cheese, softened
1/2 c sour cream
18 slices of Texas toast (thicker cut of bread)
1/2 c raspberry preserves (or another berry flavor)
6 eggs
1 tsp vanilla extract
1/2 c sugar
1/2 c milk
1 tsp cinnamon
confectioners sugar, whipped cream, vanilla ice cream (optional)

For syrup, combine all ingredients in a saucepan.  Bring to a boil and reduce heat; simmer, uncovered for 5-7 minutes or until it is desired consistencu.  Remove from heat, stir in vanilla and set aside.

In a bowl, beat cream cheese and sour cream.  Spread about 3 tbsp on 9 slices of toast.  Spread preserves on the other 9 slices of toast.  Make sandwiches with one piece of toast with cream cheese and one piece of toast with preserves.  In a medium bowl, beat eggs, vanilla, sugar, milk and cinnamon.  Dip whole sandwich in egg mixture and cook on a greased hot griddle, flipping once, until golden brown on both sides.  Cut toast in half and top with berry sauce.  Dust with confectioners sugar (and ice cream and whipped cream if desired).

Slow Cooker Beef Stew

No picture... sorry!

2 lbs beef chuck, 1 inch cubed pieces
5 carrots, diced
3 large potatoes, diced
5 celery stalks, diced
1 onion, diced
3 garlic cloves, diced
2 c vegetable brother
1 c beef broth
1/3 c flour
1 tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
1 tbsp EVOO

In a zip lock bag, combine flour and garlic powder.  Toss beef chuck in bag and shake to coat.  In a large skillet, heat EVOO over medium high heat and brown meat on all sides.  Add to slow cooker.  In same skillet, cook onion and garlic till tender and add to slow cooker.  Add all additional ingredients and heat 8-10 hours on low or 4-6 hours on high.  Serve with crusty bread.

Dulce de Leche Bars (with Chocolate)

I got this recipe around the holidays from one of my supervisors and have been dying to try it.  My sister in law got the can of Dulce de Leche from some little shop in NYC since I couldn't find it anywhere around here.  To be honest, I'm wondering if just a normal can of sweetened condensed milk wouldn't taste the same in this considering the Dulce de Leche looked, smelled, and tasted pretty much the same to it.  Either way... delish :)  This was a Happy Mothers Day to me treat ;)

1 1/2 c all purpose flour
1 1/2 c oats (old fashioned or quick cooking)
1 c packed brown sugar
1/4 tsp salt
1 c butter, softened
1 can (13.4oz) dulce de leche
1 c toffee bits
1 c semi sweet chocolate morsels (optional-not in the original recipe but of course, chocolate makes everything better)

Preheat oven to 350 F.  Mix flour, oats, brown sugar and salt in a large bowl.  With a pastry blender or fork (I used my hands actually) cut in butter until mixture is crumbly.  Press 3/4 of the mixture into the bottom of a greased 13x9 pan.  Bake 10 minutes.  In a 1 quart sauce pan heat dulce de leche over low heat 2 to 4 minutes stirring frequently until softened.  Spread dulce de leche over top of partially baked crust and sprinkle evenly with toffee bits (and chocolate if using).  Top with remaining crumb mixture.  Bake 20 to 25  minutes or until golden brown.  Cool 15 minutes.  Run knife around side of pan to loosen.  Cool completely and cut into 32 bars.

Chicken Bacon Cheddar Casserole

Beware: does not reheat well.

1lb chicken breast, cubed
1lb bacon
8 oz penne or macaroni
4 green onions, thinly sliced
2 cloves of garlic, minced
2 tbsp flour
2 c milk
salt, pepper
8 oz shredded Cheddar cheese
4 oz American cheese, diced
1 c frozen peas
1/2 c seasoned panko bread crumbs
1 tbsp butter, melted

Preheat oven to 350 F.  Cook pasta according to directions, drain and set aside.  In a large skillet, cook bacon until crispy.  Remove to paper towels to drain excess fat.  In same pan, reserve 2 tbsp of bacon fat and cook chicken.  Add garlic and cook additional minute.  Stir in flour.  Gradually whisk in milk and bring to a slow boil; continue cooking until milk begins to thicken.  Stir in cheeses, greens onions, peas, salt and pepper.  Cook till cheese melts.  Pour into a greased 2 1/2 quart baking dish.  Bake for 25 minutes.  Remove and top with melted butter and panko bread crumbs.  Return to oven for additional 5 minutes and place under broiler on high for 1 minute if crusty top desired.

Hummingbird Cupcakes

Very, very sweet.

Cake:
1 c butter, softened
2 c sugar
3 eggs
2 tsp vanilla extract
3 ripe bananas, mashed
1/2 drained crushed pineapple
3 c all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 c flaked coconut

Frosting:
1 8oz package cream cheese, softened
1/2 c butter, softened
3 c confectioners sugar
1 tsp vanilla extract

Makes 24 cupcakes.

Preheat oven to 350 F.  In large bowl, cream butter and sugar together until light and fluffy.  Add eggs one at a time, beating between each addition.  Add vanilla.  In a small bowl, combine bananas and pineapple.  Combine flour, baking soda, cinnamon, and salt.  Alternating between fruit mixture and flour mixture, beat into butter mixture.  Fold in coconut.  Fill lined cupcake.  Bake 20-25 minutes.

Beat cream cheese, butter and vanilla together for frosting.  Gradually add in confectioners sugar.  Frost cooled cupcakes.

Salsafied Chicken, Rice, and Beans

1lb chicken breast, cubed
1 jalapeno, seeded, diced
1/2 onion, diced
1 can red kidney beans, rinsed and drained
1 tbsp EVOO
1 tsp taco seasoning
1/2 c chicken broth
1 1/2 c salsa
1/2 tsp cayenne pepper
salt, pepper
1 c shredded Mexican cheese
1 c cooked brown rice

Heat EVOO in a large skillet over medium high heat.  Add chicken and begin to cook.  After 3 minutes, add onion, jalapeno and sprinkle taco seasoning over chicken.  Continue to cook until chicken is cooked through and onion becomes translucent.  Add beans, chicken broth, salsa, and seasonings.  Continue to cook until liquid begins to bubble.  Reduce heat to low/simmer, cover, and cook 15-20 minutes.  Add cooked brown rice and sprinkle top of with cheese.  Cover and remove from heat.

Spicy Sausage Macaroni and Cheese

8oz of elbow macaroni
1lb spicy Italian sausage
1 tbsp EVOO
1/2 onion, chopped
2 garlic cloves, minced
3 tbsp butter
2 tbsp flour
1 3/4 c milk, divided
2 c shredded cheddar cheese
2 oz velveeta
1 tsp Creole seasoning
1/2 tsp cayenne pepper
salt, pepper to taste
1/2 c seasoned bread crumbs (used a combo of regular and panko)

Bake sausge at 350 F for 25 minutes.  Remove and thinly slice.  Set aside and leave oven on.  Grease a 2 quart baking dish.  Cook pasta according to directions; drain, rinse and set aside. In a large skillet, heat EVOO over medium heat.  Cook onion, garlic and sausage slices.  Combine with pasta and set aside.  Melt butter in the same skillet over medium heat.  Add flour; combine well.  Slowly whisk in 1 1/2 c milk, creole seasoning and cayenne pepper; stir constantly until thickened.  Add cheddar cheese, stirring till melted. Combine pasta, meat mixture, and cheese sauce in baking dish.  Season with salt and pepper.  Top with velveeta and bake at 350 F for 15 minutes.  Remove, add remaining 1/4 c milk, and stir well.  Top with bread crumbs.  Place in oven for additional 15 minutes.  Brown under broiler on high for 1 minute.  Serve with salad.

Pork Apple Stew

I made this the week before last but in our efforts to pack in anticipation of our house going up and our eventual move, I forgot to blog it and I forgot to take a picture... altho stew and slow cooker pics never look quite as appetizing as they are.

2 tbsp EVOO
1 lb boneless pork, cubed
1/4 c all purpose flour
1 yellow onion, chopped
3 carrots, chopped
3 sticks of celery, chopped
3 cloves of garlic, minced
1 tsp thyme
2 tsp basil
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
2 potatoes, cubed
1 c red wine
4 c beef broth
2 Granny Smith Apples, chopped

Heat oil in a large skillet over medium high heat.  Toss pork with flour and brown in skillet; add onion and garlic and continuing cooking till translucent-do not burn garlic.  In slow cooker, combine all ingredients, including what has been cooked in skillet.  Stir well to combine.  Heat on high heat for 3 hours.  Stir and reduce to low for 4 hours.

Hot Wings

A quick week night meal!

2lb chicken wings
1/2 c flour
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
oil for deep frying (need about 1/2 inch in the pan)
1/4 c butter
1/2 c hot sauce
1 dash black pepper
1 tsp garlic powder

Preheat oven to 400 F.  In a small bowl combine flour, paprika, cayenne pepper and salt.  Coat wings in flour mixture.  Heat oil in a pan to 375 F.  Fry wings on each side until golden brown.  Transfer to a paper towel covered plate to soak excess oil.  Transfer to a PAM sprayed cookie sheet.  Spray wings with PAM and bake 15 minutes.  Meanwhile in a small pot, melt butter and add hot sauce, garlic powder and black pepper.  Once wings are done in oven, toss in hot sauce mixture.  Serve immediately.

Irish Beef Stew (Minus the Beer)

I made this on St. Patty's Day but then realized we had no beer in the house (Wow we've grown up!) so I adjusted the recipe to accomodate our parental selves.  It was delicious anyway!

2 tbsp EVOO
3 tbsp flour
1 pound beef sirloin, cut into 1/2 inch pieces
1 pound carrots, diced
3 large potatoes, cut into large chunks
1 white onion, cut into chunks
3 garlic cloves, minced
4 c beef broth
1/4 c apple cider vinegar
1 6oz can tomato paste

Heat oil in large skillet over medium heat.  Toss beef with flour and add to hot pan.  Brown on all sides.  Place carrots, potatoes, onion and garlic in 4 quart slow cooker.  Turn to high heat and add broth, tomato paste, apple cider vinegar and beef.  Mix well to combine.  Season with salt and pepper.  Cook on high for 6-8 hours.  This is best when cooked all day, cooled down, placed in frig overnight and reheated in slow cooker again the next day on low for 3-4 hours.  Enjoy!

Chicken Cheese Broccoli Casserole

I've taken somewhat of a break from making new meals or trying recipes but I figured since yesterday was the baby's three week birthday ;) I better start again!  I came up with this one based on what I had in the house.

1 lb bneless, skinless chicken breast, cooked and shredded
1.5 c steamed broccoli (still crisp)
1 c uncooked elbow noodles
1 c milk
1 can cream of chicken soup
2 c shredded sharp cheddar cheese
1/4 tsp onion powder
1/2 tsp paprika
1 tsp Italian seasoning
1 tsp minced garlic
1.5 c dry stuffing mix
salt, pepper to taste

Preheat oven to 350 F.  Cook macaroni to al dente according to package instructions.  In a large bowl combine all ingredients (except stuffing).  Mix well to combine.  Pour into a lightly sprayed 2 1/2 quart baking dish.  Top with stuffing.  Bake 30 minutes or until bubbly and top crisp and browned.

Pork Roll Breakfast Strata

A nice (yummy!) way to start the weekend!

4 slices of pork roll, diced into small bite size pieces
1 small red pepper, diced
1 small onion, diced
2 garlic cloves, minced
3-4 slices of thick 'day old' wheat bread
1 c shredded cheddar cheese
5 eggs
1 c milk
salt, pepper

Coat a large skillet with non stick spray and heat to medium high heat.  Add pork roll, pepper, and onion and add garlic after 2-3 minutes.  Cook until vegetables are tender.  Be sure not to burn garlic.  Grease an 8x8 pan and line bread in bottom (do not overlap-tear apart if needed to make an even layer of bread.  Top with pork roll vegetable mixture.  Sprinkle with shredded cheese.  In a bowl, whisk eggs and milk together.  Pour evenly over cheese.  Cover and refrigerate over night or at least for 3 hours.  Remove from frig 30 minutes prior to baking.  Bake uncovered for 30-35 minutes.  Let stand 5 minutes before cutting.

Cookies and Cream Bars

I know Hallmark Holiday aka Valentine's Day is a big day for most couple but to me, it's a waste of money and time if you're going out to eat and need to wait forever just to get some overpriced food.  I'd rather make a nice meal at home, make a dessert that the husband will love, and be in my comfy clothes.  And although Vday marks the anniversary of when Hearn asked me to spend the rest of my life to him, I am more celebrating that occasion than the holiday itself.  So last night's menu was some Pepperidge Farm garlic toast, a caesar salad, My Lasagna (which he has in the past called 'the sexiest lasagna ever'), and these bars.  I saw these on something that someone was 'pinning' to Pinterest on FB and decided to give them a whirl.  They were ooey and gooey and amazing especially with ice cream cream, fudge, and whipped cream on top, which is what I did for Eric and then had a bite of his.  Eric says that I am trying to kill him with delicious calories because he most definitely put himself into a food coma.

1/2 c butter, softened
1/2 c plus 2 tbsp sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c Oreo cookie crumbs (about 10-12 Oreos)
1 tsp baking powder
2 King sized Cookies n Cream candy bars
1 1/2 c marshmallow creme (I have never used this stuff ever nor eaten it... damn it's messy!)

Preheat oven to 350 F.  Grease an 8x8 square pan and and line with foil overlapping so that you can lift bars out of pan.  Grease foil. 

Cream butter and sugar in a large bowl until it is fluffy.  Beat in egg and vanilla.  In a small bowl, combine cookie crumbs, flour, and baking powder.  Add dry ingredients to butter and mix until just combined.  Press half of this dough firmly into the bottom of the prepared pan, spreading evenly.  Place the Cookies n Cream bars side by side over the dough, breaking if needed.  Drop marshmallow creme over top of candy bars and use a greased spatula to spread it evenly (if possible!).  Take the remaining dough and using your hands, press into the marshmallow creme, making an even layer.

Bake 25-30 minutes or until slightly browned.  Let cool completely in pan before gently using the overhang, lift out of the pan and place on a cutting board to slice.  When ready to serve heat each bar for 25-30 seconds and store extras in an airtight container. 

Side note:  we did not wait for them to cool completely before we cut some of it.  They were gloppy but definitely delish.

Pesto Chicken Penne Casserole

So this week I am on a kick to make larger than we need meals so that I can freeze half for when Bean is born.  I made Chili on Sunday and on Tuesday for Hallmark Holiday, I'll make My Lasagna.  And then if I make it to Wednesday, I'll make a pepper, sausage and rice casserole that I'll post.  Tonight's dinner I was very excited for because I love pesto and cheese and I loved this.  Very simple and makes it easy to either divide it into two casseroles for easier freezing or make one big casserole for a larger family or gathering.

1 13.25oz package of whole wheat penne (you can use non wheat penne-the non wheat pasta box will just have a tad more pasta in it)
1 1/2 lbs boneless, skinless chicken, cooked and diced
16oz Italian cheese blend, shredded
2 1/2 c frozen spinach
1 15oz can fire roasted with garlic diced tomatoes (do not drain)
1 15oz jar Alfredo sauce
1 1/2 c milk (not skim milk!!!)
1 8.1oz jar prepared pesto
1 tsp black pepper
1/2 c seasonsed bread crumbs
3/4 c parmesan cheese, grated
1 tbsp EVOO

Preheat oven to 350 F.  Cook pasta according to directions.  Microwave spinach in a small bowl for 1 minute, set aside.  In a large bowl, combine chicken, Italian cheese, spinach, tomatoes, Alfredo sauce, milk, pesto and black pepper.  Drain pasta well and add to chicken mixture.  Toss to mix thoroughly.

Transfer evenly to two greased 8x8 inch square baking dishes.  In a small bowl, combine bread crumbs, parmesan cheese and EVOO.  Sprinkle over both casseroles.  Cover one dish well with foil and freeze for up to 3 months.  Cover and bake remaining casserole for 35 minutes.  Remove foil and bake additional 10 minutes.  Serve with salad for meal for 4.

To use frozen casserole, remove from freezer and defrost in frig overnight.  Remove 30 minutes before baking and cover and bake at 350 F for 50 minutes, uncover and bake additional 10 minutes.

Black Bottom Banana Bars

Apparently, I'm not buying bananas according to Eric's preference.  Apparently, he wants them bought when they are literally green and not even remotely ripe.  I buy bananas that are yellow so when he lets me go to the grocery store alone, I buy enough yellow bananas for the both of us for the week and byTuesday, he apparently has had his last banana.  Whatever.  He gives me an excuse to bake then.

1/2 c butter, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 1/2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 c baking cocoa powder

Preheat oven to 350 F.  Grease a 13x9 pan.  In a large bowl, beat butter and sugar until fluffy.  Add egg, extract, and bananas.  Beat until well combined.  Combine flour, baking powder and baking soda.  Add to butter mixture and beat until just combined.  Divide batter in half.  Add cocoa powder to one half of batter and beat well.  Spread cocoa mixture into pan.  Spoon other half of batter on top of cocoa mixture.  Bake 25 minutes or until fork comes out clean.

Buffalo Chicken Cheese Balls

These are absolutely delicious... however, you literally can feel your arteries clogging up as you eat them... but don't bake them... they need to be deep fried ;)  I'm sure you could fry them on the stove top but everyone should just own a Fry Daddy... besides frying via the stove top can be dangerous and much more messy.  And again... everyone should own a Fry Daddy.  The downsides to these?  Although it's a fairly simple recipe, it's time consuming having to form the balls, dredge them through flour, egg, and panko and then fry in batches.  Lastly, your house is going to smell like a deep frying heaven (or hell).

2 1/2 to 3 lb boneless, skinless chicken breasts, cooked and shredded (we use a food processor to pulse the meat a few times)
1/2 to 3/4 c buffalo sauce (I use a combo of Frank's and some random brand I can only find at one Redner's up here)
1/2 c blue cheese crumbles
2 c shredded Monterery Jack cheese
2 c panko bread crumbs
2 tbsp garlic powder
1 tbsp dried parsley
5 eggs
1/2 to 3/4 c flour
vegetable oil for deep frying

In a large bowl, combine shredded chicken, buffalo sauce, and cheeses.  Do not add too much buffalo sauce... the wetter the mixture, the less likely it will mold into balls.  In another bowl, combine panko bread crumbs, garlic powder and parsley.  In a third bowl, beat the eggs and in a fourth bowl, place the flour.  Process: form a ball about the size of a small ice cream scoop, roll in flour, coat in egg, and then in panko bread crumbs.  Continue and fry in batches.  In our Fry Daddy, I can fit about 6 balls at a time.  When coating the balls, handle as little as possible to avoid making the ball fall apart.  Fry until golden brown (3 mins or so) and place on a plate covered in paper towels to soak up excess oil.  Serve warm with ranch and blue cheese... or Eric's "fancy sauce" (equal parts Frank's and Ken's Blue Cheese dressing).  Makes about 30 or so balls depending on size.

Hot Tri Meat Pizza

I had planned to make the pizza dough from scratch on this one using my Wheat Pizza Dough recipe but I ran out of time to let it rise so thankfully I had a tube of refrigerated pizza dough in the frig but then I realized I also had forgotten to take out some hot sausage so instead of calling this a Hot Carnivore Pizza with four meats on it... I'm calling it a Tri Meat Pizza ;) Regardless, after I took my 3x3 inch square... Eric consumed the rest of the pizza... literally, placing himself into one of his infamous food comas.

1 Wheat Pizza Dough recipe or your own favorite pizza dough recipe or refrigerated pizza dough
1 1/2 c preferred pasta sauce
1/4 lb of Capicola ham, diced
3oz of pepperoni, diced
1/2 lb ground beef, browned and drained of excess fat
8oz fresh mozzarella, sliced
1 c Parmesan cheese, shredded
10-12 Basil leaves, cut into ribbons

Preheat oven according to directions of dough-for the dough I used, I preheated to 425 F.  Some doughs may require a par making before you had toppings... be sure to read directions.  On a lined cookie sheet (for easier clean up) or pizza pan, spray non stick spray and roll out dough to edges.  Layer on sauces, meat, and cheeses, topping with basil leaves.  Bake according to directions-again for the dough I used I baked this pizza for 17 minutes.

Chicken Cheese Broccoli Calzone

A dinner from last week... we had this with the Whipped Vegetable Trio and a salad.

1 lb boneless, skinless chicken, cooked and chopped
1 11oz tube of refrigerated pizza dough
1 c steamed chopped broccoli
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
1 tbsp garlic
1/2 tsp red pepper flakes
10 basil leaves, chopped
1 egg, beaten

Preheat oven to 350 F.  Lightly coat a large baking sheet with cooking spray.  Unroll pizza dough and stretch slightly.  In a bowl, combine chicken, broccoli, cheeses, and herbs/spices.  Spoon down center of dough, leaving room at each end to crimp.  Fold over and turn calzone to seam side down.  Brush with egg and bake 20-25 minutes or until golden brown.  Serve warm.

Whipped Vegetable Trio

"What in the hell are parsnips anyway?!"  These were delicious!  We had these with Chicken Cheese Broccoli Calzone and a sald.

3 medium russet potatoes, peeled and cut into 1 inch cubes
1 medium parsnip, peeled and coarsely chopped
2 medium carrots, peeled and coarsely chopped
4 c water
1 tbsp EVOO
3 cloves of garlic, chopped
1/4 onion, chopped
1 tbsp butter
1/2 c milk
1/4 c sour cream
1 tbsp dried chives
1 tsp salt
1/2 tsp pepper
5 basil leaves, chopped

In a large pot, bring water to boil and add potatoes, parsnips, and carrots.  Bring to a boil again and reduce heat.  Cover and simmer for 15-17 minutes.  In a small skillet, heat EVOO over medium heat and cook onion and garlic.  Once potato mixture is fork-tender, drain water.  Add onion garlic mixture to pot.  Add milk, butter, sour cream, chives, salt, and pepper.  Mash until creamy.  Garnish with basil leaves.

Pineapple Spicy Chicken

Sunday's dinner... Eric enjoyed this more than me.  The flavor combo was a bit odd to me but then again I hardly step outside of my comfort zone!

2 cans 8oz each unsweetened pineapple chunks, undrained
1 lb boneless, skinless chicken breast, cooked and shredded
1 15oz can garbanzo beans or chickpeas, rinsed and drained
1-2 tbsp EVOO
1 small onion, chopped
3 large carrots, chopped
1 medium sweet red pepper, cut into strips
2 cloves of garlic, minced
3/4 c coconut milk
2 tbsp corn starch
2 tbsp sugar
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
2 tsp ground ginger
1 tsp pepper
1 tsp salt
1 tbsp lime juice
10 basil leaves, cut into ribbons
Hot cooked rice

Place chicken, pineapple chunks, and beans in slow cooker and turn to low heat.  In a large skillet, heat EVOO over medium high heat and begin to cook onion, carrots, and pepper.  Cook 5 minutes.  Add garlic, cook additional 1 minute.  Drain excess oil and add to slow cooker.  In a small bowl, combine coconut milk and corn starch.  Stir till smooth.  Add sugar, cayenne pepper, red pepper flakes, ginger, pepper, salt, and lime juice.  Stir coconut milk mixture into slow cooker.  Cook on low for 5-6 hours.  Add basil leaves about 1/2 hour before serving.  Serve over rice.

Italian Sausage Pepper Rigatoni

Tonight's dinner... Eric went back for thirds I believe... not even right.

1 1lb rigatoni pasta
1 lb sweet Italian sausage
3 tbsp EVOO
3 large garlic clovews, minced
1 large red sweet pepper, seeded and chopped
1 1/2 jars (total of 39oz) of sausage pasta sauce
1/2 c red wine
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp salt
1 tsp black pepper
1/4 c parmesan cheese, grated

Preheat oven to 350 F.  Cook sausage for 30 minutes-keep warm.  Cook rigatoni according to package instructions and keep warm.  In a small skillet, heat EVOO over medium heat.  Cook garlic and pepper 3-5 minutes, being sure not to burn garlic.  Drain excess oil.  In a medium saucepan, heat pasta sauce and red wine over low heat.  Add pepper garlic mixture.  Once sausage is cooked, slice and add to sauce.  Cook for additional 5 minutes.  Toss with pasta.  Top with fresh herbs and grated cheese.  Serve with salad for meal for 4.

[Diabetic Friendly] Key Lime Bars... not my fav

My attempt this week at another diabetic friendly recipe... and I'm not too pleased with the result... bummer.

1 1/2 c graham cracker crumbs
5 tbsp butter, melted
3 tbsp sugar
1 8oz package cream cheese, softened
1 14oz can of sweetened condensed milk
1/4 c Key lime or lime juice
1 tbsp grated lime peel
Additional lime peel for decoration

Preheat oven to 350 F.  Grease bottom of an 8x8 square pan with shortening.  Mix cracker crumbs, butter, and sugar thoroughly with a fork.  Press evenly in the pan and refrigerate while preparing next step.  Beat cream cheese in a small bowl with electric mixer on medium speed until light and fluffy.  Gradually beat in sweetened condensed milk until smooth.  Beat in lime juice and peel.  Spread over crumbs in pan.  Bake 35 minutes or until center is set.  Cool 30 minutes.  Garnish with additional lime peel.  Store, covered, in frig.

Diabetic exchanges: 1 carb (1/2 starch, 1/2 fruit) and 1 fat

Crab Cakes with a Kick

Last night's dinner... these were delicious ;)  I served it with Roasted Spicy Sweet Potatoes and a side salad and we were both happy campers... especially since there were two crab cakes left over...  Eric also seems to think that this is the beginning of the end-he says I'm trying new recipes more than before and I'm obsessed with the presentation.  He makes me laugh.

Cooking spray
1/2 c and 1 tbsp EVOO, divided
1/4 of onion, minced
1/2 of a small green pepper, minced
2 cloves of garlic, minced
2 6oz cans of lump crab meat, drained
1/4 c seasoned bread crumbs
1/4 c of panko seasoned bread crumbs
1 egg
1 egg white
1 tsp Frank's Red Hot sauce
1/2 tsp red hot pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Coat a small non stick skillet with cooking spray and heat 1 tbsp of EVOO over medium heat.  Cook pepper, onion, and garlic until onion is translucent and set aside to cool.  In a medium bowl, combine crab meat, bread/panko crumbs, egg, egg white, Frank's, and seasoning.  Mix well.  Stir in cooled vegetables.  For crab cake mixture into 1/2 inch thick patties using about 1/4 c of the mixture for each (will yield 6-7 cakes).  In a large non stick skillet, coat with cooking spray and heat remaining EVOO over medium high heat.  Cook crab cakes on each side for 4-5 minutes or until golden brown.  Use a splatter guard if necessary.  Drain on a paper towel covered plate before serving.

If diabetic, the exchanges are 1/2 starch, 1 fat, 1 Lean Meat if eating 1 crab cake

Roasted Spicy Sweet Potatoes

This was the side along with a salad to my Crab Cakes with a Kick last night for dinner.  I loved these so much but apparently, my body did not because it spiked my blood sugar higher than its supposed to be... oops.

1 large sweet poatoe, washed, dried, and chopped into bite size pieces
2 tbsp EVOO
1 1/2 tsp paprika
1 tsp brown sugar
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp thyme
1/4 tsp rosemary
1 tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 400 F.  Coat chopped sweet potatoes in EVOO.  In a small bowl, combine seasonings and herbs.  Toss potatoes in seasoning mixture and place in coated 8x8 baking dish.  Bake for 30 minutes or until potatoes are fork tender.

Crispy Chicken with Basil Spinach Pasta

Monday night dinner... I sure dirtied a lot dishes... too bad I got stuck cleaning them up while Hearn went to pick the dog up from the groomers!

Chicken:

1lb boneless, skinless chicken breasts, pounded to 1/4 inch and cut into four equal pieces
2-3 tbsp flour
1 egg
1 c panko bread crumbs
1/2 tbsp garlic powder
1 tsp parsley
1/2 c EVOO

Pasta and Sauce:
12 oz of pasta
2 tbsp butter
1 tbsp flour
3 garlic cloves, minced
1 c heavy cream
1/2 c milk
1/2 c parmesan cheese
1/2 c mozzarella cheese
1 tsp black pepper
1/2 c frozen spinach, defrosted and drained well
10 basil leaves, chopped

Preheat oven to 325 F.  Combine panko with garlic powder and parsley in a small bowl.  In two other small bowls, place egg and flour.  In a large non stick skiller, heat EVOO over medium to high heat.  Coat chicken in flour then egg then panko mixture and place into skillet.  Cook 2-3 minutes per side or until golden brown and transfer to baking sheet, placing in preheated oven to keep warm and finish cooking if needed.

Cook pasta according to directions and drain.  In a medium saucepan, melt butter.  Add garlic, cook 1 minute.  Add flour, cook 1 minute.  Slowly whisk in milk and heavy cream.  Bring to soft boil, stirring often and add cheeses gradually.  Continue to stir until cheese is melted and sauce has thickened.  Add pepper, spinach, and basil leaves.  Combine sauce with pasta and serve with chicken on top.  Serves 3-4 if making a salad as well.

Pasta with Slow Cooked Bolognese Sauce

Sunday crockpot dinner... this would definitely be a good way to get vegetables into kids without being as obvious... because now, yes, that's what I think of when I am looking at recipes... will I be able to get my kid to eat this... amazing how things change!

1 lb ground beef
1 28oz can of diced tomatoes
3 carrots, finely chopped
1 medium onion, finely chopped
2 stalks of celery, finely chopped
3 cloves of garlic, chopped
1 6oz can of tomato paste
1/2 c red wine
1 26oz jar of plain tomato sauce
1 tsp dried oregano
1 tsp dried thyme
10 Basil leaves, chopped
salt and pepper
1 lb of pasta
grated parmesan for serving

In a large non stick skillet, begin to brown the ground beef over medium heat.  Add carrots, onion, celery, and garlic.  Cook until beef is browned and onion is clear.  In a 4 to 6 quart crockpot, combine paste, wine, sauce, and herbs (not basil).  Add beef and vegetable mixture.  Stir to combine and add salt and pepper.  Cook on low for 5-6 hours or high for 3-4 hours.  Twenty minutes before serving add basil and begin to cook pasta according to directions.  Serve with parmesan cheese.

Chipotle Chili Con Queso Mac

Another dinner from two weeks ago... Eric was a huge fan!

1lb penne pasta
1lb ground beef
2 tbsp EVOO
1 tbsp ground cumin
2 tbsp chili powder
3 tbsp chipotle sauce
1 small onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp unsalted butter
2 tbsp flour
2 c milk
2 1/2 c Mexican style cheddar cheese, shredded
1/4 c fresh cilantro leaves, chopped
1/2 c fresh parsley, chopped
1 14.5oz can of fire roasted tomatoes, drained

Preheat oven to 375 F.  Cook pasta to al dente according to directions.  In a large skillet over medium heat, heat EVOO.  Add grounded beef to skillet and add seasonings, cooking until meat is browned.  Add onion, garlic, and pepper.  Cook additional 5 minutes.  In a medium sauce pan, melt butter and add flour to it.  Cook for 1 minute over medium heat and then whisk in milk.  When milk begins to bubble, stir in cheese, cilantro, and parsley.  Season with salt and pepper and remove from heat and add drained diced tomatoes.  Once pasta is cooked, drain and add back to large pot.  Add contents of beef skillet and the cheddar sauce.  Stir to combine.  Transfer to a 2 1/2 quart baking dish, which has been sprayed and bake 30 minutes.