Chocolate Chip Cupcakes with Nutella Buttercream Frosting

Chocolate Chip Cupcakes
Makes 12 Cupcakes

Ingredients
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup semi sweet chocolate chips

Directions
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

http://www.mybakingaddiction.com/chocolate-chip-cupcakes-chocolate-cream-cheese-frosting/

Nutella Buttercream Frosting
yield | enough buttercream to frost 24 cupcakes

Ingredients
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

Directions
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency

http://www.mybakingaddiction.com/nutella-cupcakes/

Sesame Chicken With Snow Peas

Total Time: 40 min      Prep: 25 min       Cook: 15 min     Yield: 4 servings 

 Ingredients

• 5 tablespoons low-sodium soy sauce
• 4 teaspoons toasted sesame oil
• 2 teaspoons honey
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
• 6 teaspoons canola oil
• 2 scallions, thinly sliced
• 1 tablespoon grated peeled ginger
• 3 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 3 tablespoons sugar
• 3 to 4 teaspoons cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste
• 4 cups snow peas, trimmed
• Cooked brown rice, for serving (optional)
• 2 tablespoons toasted sesame seeds

Directions

Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar,chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens

http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-chicken-with-snow-peas-recipe/index.html

Apple-Cheddar-Squash Soup

Total Time: 40 min     Prep: 28 min     Cook: 12 min     Yield: 4 servings        Level: Easy

Ingredients

• 5 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 medium apples, thinly sliced
• 1 large white potato, diced
• 1 1/2 cups chopped peeled butternut squash, fresh or frozen
• Kosher salt and freshly ground pepper
• 1/2 teaspoon dried sage
• 2 tablespoons all-purpose flour
• 1/3 cup apple cider
• 4 cups low-sodium chicken broth
• 1 cup milk
• 2 ounces thinly sliced prosciutto, torn into bite-size pieces
• 2 cups grated sharp cheddar cheese, plus more for garnish
• Chopped chives, for garnish (optional)
• Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

 http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-squash-soup-recipe/index.html

Chicken Mini Empanadas

Ingredients

• 2 11-ounce packages pie dough mix
• 1 9.75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1 3-ounce can sliced ripe olives
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

Directions

Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.

Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.

On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
Fold the circles in half and pinch to seal. Pierce the tops with a fork.

Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.

http://www.foodnetwork.com/recipes/sandra-lee/chicken-mini-empanadas-recipe/index.html

Perfect Pork Burgers

Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 pound ground pork
• Kosher salt and freshly ground pepper
• 1/4 teaspoon dried rubbed sage
• Freshly ground pepper
• 4 potato buns, split
• Unsalted butter, softened, for spreading
• Coleslaw, for topping

Directions

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-pork-burgers-recipe/index.html

Memphis-Style Coleslaw

Prep: 7 min Chill: 2 hr Yield: 6 servings

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon celery seeds
½ teaspoon salt
1 pinch pepper
½ medium cabbage, shredded or 15 oz bag finely shredded cabbage
1 large carrot, grated
½ green bell pepper, diced
1 tablespoon grated onion

 Stir together first 7 ingredients in a large bowl; add cabbage and remaining ingredients, tossing gently.  Cover and chill 2 to 3 hours; serve with a slotted spoon.

Notes:  I converted this recipe to half of the original amount.  I like a little extra sugar than in calls for.  I also use miracle whip instead of mayonnaise.  I chop the cabbage, carrot, bell pepper, and onion in the food processor with the grating attachment.

Turkey Patties

Makes: 4 servings

 

Ingredients

• 1 pound ground turkey
• 1/4 cup panko crumbs
• 1 egg white
• 2 tablespoons minced scallions
• 1 clove garlic, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons chopped fresh parsley
• Zest, juice of 1 lemon
• 1 tablespoon canola oil

Directions

1. In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest and juice. Shape into 4 equal patties.
2. Heat canola oil in a large nonstick skillet over medium heat. Cook turkey patties for about 5 to 7 minutes on each side or until cooked through.

http://www.familycircle.com/recipe/turkey/turkey-patties/

Oriental-Glazed Chicken

Makes: 4 servings      Prep: 10 mins        Marinate: 1 hr       Cook: 10 mins

 Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup light soy sauce
• 1/4 cup honey
• 3 tablespoons vegetable oil
• 2 tablespoons chili sauce (such as Heinz)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 4 cups coleslaw mix
• 1 cup salted cashew nuts
• 3 cups cooked white rice

Directions

1. Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour.
2. Mix together the broth and cornstarch until smooth. Set aside.
3. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside.
4. Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through.
5. Stir in cashews and serve with rice. 

http://www.familycircle.com/recipe/chicken/oriental-glazed-chicken/

Pork Ragu & Bowtie Pasta

Makes: 6 servings (plus 4 cups sauce for second meal)

Prep: 15 minutes Slow Cook: 6 hours on HIGH or 8 hours on LOW

Ingredients

• 2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes
• 1 medium-size onion, peeled and chopped
• 1 cup chopped carrots
• 4 cloves garlic, peeled and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 pounds country-style pork ribs
• 1/2 pound zucchini, diced
• 1 pound whole-wheat bowtie (farfalle) pasta, cooked
• 1 cup shredded reduced-fat Italian 4-cheese blend

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Add tomatoes, onion, carrots, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, oregano and pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
4. Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Stir half the sauce (about 4 cups) into pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future.

http://www.familycircle.com/recipe/pork/pork-ragu-bowtie-pasta/

Chicken With Creamy Cheddar Rice

Makes 4 Servings                 

Ingredients:

1 1/2 cups brown basmati rice
1 tablespoon plus 2 teaspoons olive oil
1 cup chopped yellow onion
3 1/4 cups water
1 1/4 teaspoons salt
8 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
4 ounces Cabot Extra Sharp Cheddar or Seriously Sharp Cheddar, grated (about 1 cup)
1/2 cup Cabot Light Sour Cream
Steamed fresh broccoli

Directions:
1. Place oven racks in middle and upper position and preheat oven to 375°F. Place raw rice in 8-inch-square or similar size baking dish and set aside.

2. In medium saucepan over medium heat, warm 1 tablespoon of oil. Add onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to saucepan and bring to boil.

3. Stir to dissolve salt and pour over rice in reserved dish. Cover dish tightly with foil.

4. Place in oven on middle rack and bake for 45 minutes.

5. Meanwhile, place chicken thighs on baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with thyme sprig or sprinkle with dried thyme leaves.

6. When rice has baked for 45 minutes, place chicken in oven above rice on top rack.

7. Continue baking rice for 15 minutes longer or until rice is tender.

8. Leaving chicken in oven, remove rice. Uncover dish and spoon half of rice into a bowl to set aside for Chicken Tortilla Pie. Stir cheddar and sour cream into rice remaining in dish.

9. Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through. Set half of thighs aside for Chicken Tortilla Pie.

10. Serve remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.

http://www.cabotcheese.coop/pages/recipes/recipe.php?id=597

Apple-Cheddar Turkey Burgers

4 Servings    Prep 20 min    Cook 10 min 20 10 30

Ingredients

• 2 pounds ground turkey breast
• 4 scallions, finely chopped
• 1/3 cup chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 teaspoon poultry seasoning
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 apple, such as granny smith, cut into 12 slices
• 8 slices extra-sharp cheddar cheese
• 1/4 cup whole-berry cranberry sauce
• 2 tablespoons grainy mustard
• 4 sandwich-size english muffins, split and toasted
• 8 leaves red- or green-leaf lettuce

Side note
Skip the bun and serve with stuffing instead. (I used potato rolls instead of english muffins)

Directions:

1. In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.
2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.
3. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-burger-recipes/apple-cheddar-turkey-burgers

Eggplant Roll-Ups

4 Servings    Prep 30 min        Cook 10 min        

Ingredients

• 1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
• Salt and pepper
• 4 large eggs
• 3/4 cup store-bought pesto
• 2 1/2 cups bread crumbs
• 6 tablespoons extra-virgin olive oil
• 3/4 cup ricotta cheese
• 1/3 cup grated pecorino-romano cheese
• 1 cup store-bought marinara sauce

For a change
Use zucchini instead of eggplant.

Directions:

1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
2. Preheat the oven to 350°. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
3. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
4. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.


http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/eggplant-roll-ups

Asparagus Carbonara

4 Servings      Prep 15 Min       Cook 15 min
15
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

1.  In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.

2.  Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/asparagus-carbonara

Peanut Butter Chocolate Chunk Cookies

1 cup peanut butter
1 cup brown sugar
1 large egg
1 tsp baking soda
1/2 cup semisweet chocolate chunks

Preheat oven to 350.  Beat first 4 ingredients in mixer.  Stir in chocolate.  Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets.  Bake at 350 for 10 minutes.  Let cool on pans.  Makes 16

Make-Ahead Pizza Casserole

1 lb mild Italian pork sausage
2 cups water
1 can (15 oz) pizza sauce
1 can (14.5 oz) diced tomatoes with sweet onion, undrained
4 cups uncooked rotini pasta (10 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2cups shredded mozzarella or pizza cheese blend (6 oz)

1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4. Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted

Grands Taco Melts

1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® biscuits
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Herb-Crusted Pork Chops with Broccoli and Onions

Serves 4 Prep 25 Min Bake 25 Min

3 Tbs extra-virgin olive oil
1 1/2 cups (about 3 slices of bread pulsed in the food processor) fresh whole wheat bread crumbs
3 Tbs chopped flat leaf parsley
2 Tbs grated parmesan cheese
4 6oz 1" thick boneless center-cut pork loin chops
3 Tbs grainy mustard
1/4 cup red onion, thinly sliced
1 bunch broccoli, cut into florets
Salt and pepper

1. Preheat oven to 425. Place a greased rack on a foil-lined baking sheet. In a large nonstick skillet, heat 2 Tbs olive oil over medium-low heat. Add the breadcrumbs and toast, stirring for 6 to 8 minutes. Transfer to a bowl to cool; stir in parsley and cheese.

2. Brush the pork with the mustard and coat with the breadcrumb mixture. Arrange on the rack and bake until cooked through but still juicy, 20 to 25 minutes.

3. Meanwhile, in a clean skillet, heat the remaining 1 Tbs olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes. Serve with chops.

Goulash

This is a super easy hamburger help type meal my dad grew up on, and then I did, too. It is not Anthony's favorite...he says it is too bland. But, I made some the other night while he was on cross country, and Joe and I loved it:) It's cheap, easy, and pretty kid friendly!!

serves 5-6
1 lb ground beef
1 can tomato soup
1 small box elbow macaroni
salt, pepper, and sugar to taste

Cook macaroni according to package directions (I usually like to go a little longer so they are softer).
While macaroni cooks, brown ground beef in large skillet.
Add undiluted soup to the ground beef once it's cooked.
Season with salt, pepper, and a little sugar.
Drain and rinse cooked macaroni, then stir it into meat mixture.
Turn burner to medium low, warm until bubbly, then serve.
You can add a little water to thin it down if you like.

meal plan...

Monday - no daddy... hotdogs, pretzels, carrots, pineapple (random I know...)
Tuesday - italian chicken (on the bbq), salad, baked chopped golden potatoes
Wednesday - spaghetti and meatballs, salad
Thursday - meatloaf, veggies
Friday - Mexican stuffed shells (per Steffany via Jamie!) - gonna try it!
Saturday - dinner out

p.s. I am posting for myself and sis, she needs some ideas. Anyone else, mealplan? Please post a recipe link if we may not know how to make it! You can post it before the week (like this) or after you already ate the meals.

Baked Acorn Squash Filled with Rigatoni and Sausage

I only used one acorn squash for Scott and I, but made all the filling. We still had left over filling which will be good for dinner itself another night this week. It looks daunting, but it is really easy. I didn't have everything to make the homemade tomato sauce so I used a can. Scott loved it, which is rare, since it is a vegetable!

Baked Acorn Squash Filled with Rigatoni and Sausage

Ingredients

• 4 medium acorn squash, halved and cleaned
• Olive oil
• Salt
• Freshly ground black pepper
• 1 pound Italian sausage, casing removed and cut into 1/2-inch pieces
• 1 cup sliced red onion
• 4 cups basic tomato sauce, recipe follows
• 1/2 pound rigatoni pasta, cooked until tender, tossed in olive oil and cooled
• 1/2 pound mozzarella, cut into 1/2-inch cubes
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat the oven to 350 degrees F.

Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.

In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese. Season with salt and pepper. Mix well.

Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts, about 20 minutes.

Place the filled squash in the center of each plate. Garnish with parsley and serve.

TOMATO SAUCE:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 tablespoons finely chopped garlic
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 1/2 cups chopped, peeled tomatoes with juice
• 1/4 cup chopped fresh basil
• 1/2 cup chicken stock
• Black pepper
• Pinch sugar

Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

Brandi's Slow Cooker Lasagna

I love making lasagna, but I don't that often because it takes so long to bake. I made this recipe up for the slow cooker. It was amazing! You can add whatever meat or veggies you want.

Brandi's Slow Cooker Lasagna

1 box no boil lasagna noodles
1 lb. ground chicken
1 lb. ground italian sausage
2 cans tomato sauce (26 oz. each)
2 cans diced tomatoes
carrots diced
green peppers diced
spinach (optional)
16 oz. ricotta cheese
2 cups shredded cheddar or mozzarella cheese
1/2 cup Parmesan cheese
salt, pepper, and any other seasoning you like

Cook ground turkey and italian sausage with seasonings of your choice. Meanwhile mix tomato sauce, tomatoes, seasonings, carrots, green peppers, and spinach. In a separate bowl mix together the cheeses. Pour some sauce in bottom of slow cooker. Top with noodles, meat, cheese, sauce. Repeat layers three times ending with sauce on top to ensure all noodles are cooked. Cover and cook on low for 6 hours. This is great to freeze and for left overs.

Mexican Stuffed Shells

Jaime Neely made this for me after I had Zach and it is fabulous.

Mexican Stuffed Shells

2 lbs hamburger
2 pkgs taco seasoning
8 oz cream cheese
1 box of large pasta shells
1 bottle of salsa
1 bag of Doritos
shredded Mexican cheese

- Cook shells according to the directions on the box
- Brown hamburger
- Add taco seasoning and cream cheese to hamburger
- Pour some of the salsa on the bottom of a 13x9 pan
- Fill shells with taco meat then line them in the pan
- Sprinkle cheese on top
- Then crushed Doritos
- Then dollops of salsa over the top
- Bake at 350º covered for 20-30 minutes or until the cheese melts

Portuguese Sweet Bread

This is one of my all time favorite foods that I can only get when I go home so I finally learned how to make it.

Portuguese Sweet Bread

12 eggs (room temperature) plus 1 for egg wash
4 cups sugar
3 yeast packets
2 Tbs Sugar
½ cup warm water (100º-110º)
1 Tbs salt
5.5 lb sifted flour
½ lb butter
½ lb shortening (19 Tbs)
3 cups milk
1 cup water

- Mix yeast with warm water and 2 Tbs of sugar to bloom
- On the stove melt shortening and butter
- On the stove heat milk and water to scalding
- Combine eggs and sugar with a mixer
- Mix half the flour into the eggs and sugar
- Gradually add butter, milk, yeast and salt
- Alternate flour, butter and milk
- Knead dough until hands start to get clean, and the dough sticks together and pulls away from the bowl
- Sprinkle a large bowl with flour and the top of the dough
- Cover with plastic wrap, put in a warm spot and cover with a blanket
- Let rise for 4 hours or until atleast doubled
- Knead again
- Grease loaf pans
- Separate dough into loaves, each loaf should have about enough dough to fill a cereal bowl
- Let rise again in a war, spot for 1-2 hours in the loaf pans
- Preheat oven to 250º
- Brush loaves with 1 slightly beaten egg
- Bake loaves for 30 minutes
- Increase temperature to 300º and bake until golden



Notes: I make a half batch using about 9 or 10 cups of flour. I used my mixer to knead the dough most of the way and then continued to do it on the counter with my hands. For my warm spot I turned the oven on and set my bowl/pan by the oven to heat the dough and make it rise. I also had to raise the oven temp to 325º to get a golden color on the bread. You may just want to skip the 300º and go straight to 325º for about 10 minutes so it doesn’t dry out too much.

Chocolate Chip Cookies

These are the best chocolate chip cookies I have ever had.

Laura’s Grandma’s Chocolate Chip Cookies

1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 cup margarine (2 sticks)
2 eggs
2 tsp vanilla
2 tsp baking soda
4 tsp cream of tarter
1 tsp salt
4 ½ cups flour
1 bag chocolate chips

- Preheat oven to 350º
- Cream sugar, oil and margarine
- Add eggs and vanilla
- Combine with baking soda, cream of tarter, salt, and flour. Mix well.
- Add chocolate chips
- Bake at 350º for 12-15 minutes

Chicken Caesar Pasta

We had this tonight and it turned out very well so I thought I would share. The original idea was from Joel's mom and I decided to add my own little twist. (I did this a few weeks ago)

Ingredients -
Grilled Chicken chopped(as much as you want)
spaghetti noodles
2 cups spinach
1/2 onion, chopped
one clove of garlic
caesar dressing (your own amount, depends on how much sauce you like - I used about half the bottle - ish)
salt and pepper to taste

Make the noodles.
Saute the garlic and onion for a few minutes and then add spinach until wilted, add chicken and caesar dressing. Then mix in the noodles and serve! You can add other things like tomatoes if you want!

Sorry for the choppy directions and such but I have never written an original! :)
Enjoy!

Pumpkin Cinnamon Chip Scones

This recipe turned out amazing. We went out on an adventure and tried making scones for the first time. I was a bit hesitant because they seem so daunting. You never know if they will be too dry, too crumbly, or not cook enough. I am so happy we took this trip, because they are amazing.

We only did the spice glaze as a drizzle because we did not want them to be too sweet and it helps cut down on calories.

This recipe is from My Baking Addiction
(I took some pictures of my own, but have not uploaded them yet, so for now here are the ones from her sight)

Pumpkin Cinnamon Chip Scones
adapted from: recipezaar

Ingredients
Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 tsp vanilla paste
1 large egg
1/2 cup mini cinnamon chips

Powderered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions
to make the scones
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.
5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

to make the plain glaze
-Mix the powdered sugar and 2 tbsp milk together until smooth.
-When scones are cool, use a brush to paint plain glaze over the top of each scone.

as the plain glaze firms up, make the spiced glaze
-Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Fresh Strawberry Bread

Here is an amazing bread that I found from My Baking Addiction. I used yogurt instead of buttermilk along with strawberry cream cheese because it was all I had in the fridge. This is great to do if your strawberries are starting to go bad before you can eat them.

Fresh Strawberry Bread

Ingredients
1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped

Directions
1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.

Image taken from My Baking Addiction

baked spinach dip mini bread bowls

That sure is a long name for these small delicious little things BUT I thought I would post because I made them tonight and they were oh so good!

This recipe is from Picky Palate, one of my new fave food websites... check it out!

Baked Spinach Dip Mini Bread Bowls

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.

2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.

10 mini spinach dip bread bowls

Beer Bread and Chinese Cheesecakes

For the Super Bowl we wanted to make some fun game day food. After seeing a few recipes online or TV we decided to embark on some new cooking experiences. Scott and I made Chinese Cheesecakes from Guy's Big Bite and Beer Bread from My Baking Addiction with spinach dip.

Chinese Cheesecake

Ingredients

Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, blueberries, or strawberries, fresh preferred
1 tablespoon ground cinnamon

Directions

Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4
to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to
front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Beer Bread

yields | 1 loaf

Ingredients
3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer {I used Sam Adams Winter Lager}
2 tablespoons melted butter

Directions
1. Preheat the oven to 375 degrees F.
2. Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.

Homemade Granola and Smart Chocolate Chip Cookies

Today when I woke up I decided that today was going to be a baking and cooking day. Maybe it's the random spurt of energy I have today and the great sleep I got last night. This might mean the baby is on his way...who knows!

Homemade Granola
4 cups old-fashioned oats
3/4 cup shredded coconut
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1/4 cup honey
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped almonds
Method
In a large bowl, combine oats, almonds and coconut; set aside. In a saucepan, combine brown sugar, oil, honey, maple syrup and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins and dried cranberries. Store in an airtight container.

**This is super yummy! Put it over yogurt or milk with some fresh blueberries.

Smart Chocolate Chip Cookies - a wholesome twist on a family classic!

2 cups whole wheat flour
1/4 cup rolled oat
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 1/2 cups light brown sugar
2 large eggs
1 tsp vanilla
1 cup chocolate chips

Beat butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Add flour, rolled oats, baking soda, and salt. Stir in chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake at 350 for 12-14 minutes.

Makes 36 cookies (it really does make this much)

I also made a homemade Hearty Oat Loaf today. We haven't tried it yet so I will post the recipe once we do (just to make sure it tastes as good as it looks).

Love you all!

This Week

By request from Crystal...our meal plan this week. A warning that it's very boring this week...very kid friendly I guess:)

Tuesday - ham, mac and cheese, peas
Wednesday - chicken fajitas
Thursday - going to a wives' meeting:) (probably blueberry waffles for the kids, and the husband can just find something...haha)
Friday - pizza night
Saturday - dinner out/take-out
Sunday - no cooking night: sandwiches, apples, popcorn
Monday - chicken patty sandwiches, green beans