Breakfast Casserole

Breakfast Casserole

Ingredients

• 4 cups shredded potatoes
• 1/2 lb bacon (cooked and broken into pieces)
• 6 eggs lightly beaten
• 2 cups shreded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 1 1/2 cups cottage cheese
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 350 degrees F.  Coat a 9 x 13" pan with cooking spray.
2. Combine potatoes and bacon, and put them in the pan.
3. Use a fork to combine eggs, cheese, salt, pepper, and paprika.  Pour mixture over potatoes.
4. Bake for 30 minutes.
5. Let sit for 5-10 minutes before cutting into squares (or it may be too runny). 

Another batch of M&M cookies

Not that I don't love my usual recipe for M&M cookies, but I felt like I needed a change...and I wasn't 100% satisfied with the sugar-factor of the last one--too gritty maybe? or sweet?  Anywho-- I loved this recipe, and I think the key factor was melting the butter and using mostly dark brown sugar...I will be using this again! :)


Chewy Chocolate Chip (or M&M) Cookies
Recipe adapted from smittenkitchen

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• little less than 1 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips (or 1 3/4 cups M&M candies)

Directions

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop tablespoons of cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones until the edges are lightly toasted.

Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

• a pumpkin
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Directions

1. Use a knife to carve the top of the pumpkin and collect all the seeds in a colander.  Next, rinse the pumpkin seeds with cold water, and leave them to dry on a paper towel.  
2. Preheat the oven to 325 degrees F. 
3. Spread pumpkin seeds in a shallow baking pan.  Add the vegetable oil and toss seeds with oil with a spatula.  Add the cinnamon and toss until oil and cinnamon are evenly spread.
4. Sprinkle the salt over the seeds and bake for 25 minutes.  Allow to cool on a dry paper towel before serving.

Slow Cooked Spicy Meatballs

The simple process makes this dish perfect to bring to a potluck or to serve as appetizers for a football game.  I usually use about 18-20 ounces of hot sauce when I serve this, and it's pretty spicy.  Decrease or increase the amount of hot sauce you use depending on your tolerance level. ;-)  Thanks to my aunt for this quick recipe!


Slow Cooked Spicy Meatballs

Ingredients

• 1 bag of small, frozen Italian meatballs (around 50 meatballs)
• 1 (14 oz) can of Ocean Spray jellied cranberry sauce
• 1 (23 oz) bottle of Frank's Original Cayenne Hot Sauce

Directions
Place meatballs and cranberry sauce in a crock pot or slow cooker.  Pour in the hot sauce until there is about an inch or two left at the bottom of the bottle.  Stir ingredients and put cooker on high for at least 2 1/2 hours, stirring occasionally to flavor throughout.  Change setting to low when meatballs are cooked.

Cauliflower Risotto

Cauliflower Risotto

Cauliflower Risotto
Recipe from Everyday Food: A Martha Stewart Magazine


Ingredients

• 4 to 4/12 cups low-sodium chicken or vegetable broth
• 1 tablespoon EVOO
• 1 large shallot, minced
• 2 celery stalks, minced
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
• 1 cup Cauliflower Puree
• 1 teaspoon minced fresh thyme leaves
• salt and pepper
• grated Parmesan, for serving

Directions

1. In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
2. Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high.  Add shallot and celery, reduce heat to medium, and cook, stirring often, until vegetables are very soft (about 8-10 minutes).  Add rice and stir to combine.  Increase heat to medium-high and add wine.  Cook, stirring, until almost evaporated, 1 minute.
3. Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed.  Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), about 20 to 25 minutes.  Add puree and thyme and stir to combine.  Remove from heat and season to taste with salt and pepper.  Sprinkle with Parmesan and serve immediately.

Cauliflower Puree

This cauliflower puree may be used as a dip, a side, or to add to risotto.

Cauliflower Puree
Recipe from Everyday Food: A Martha Stewart Magazine

Ingredients

• 1 head of cauliflower, washed and cut into florets
• 1/4 cup warmed chicken or vegetable broth
• salt and pepper

Directions

1. Set a steamer basket in a saucepan with 2 inches simmering water.  Add cauliflower; cover and steam until very tender (18 minutes).
2. Transfer cauliflower to a food processor and season with salt and ground pepper.  Gradually add broth until smooth, scraping down side as needed  (add more broth for a thinner consistency).  
3. To store, refrigerate puree in an airtight container,  up to 3 days.  To serve, transfer to a bowl, season to taste with salt and pepper, and drizzle with 1 teaspoon EVOO.  Makes about 2 cups.

Scalloped Potatoes

Scalloped Potatoes
Original recipe courtesy of Food Network

Ingredients

• 6-7 medium russet potatoes, peeled 
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup Fontina cheese, grated
• salt and pepper

Directions

1. Preheat the oven to 375 degrees F.
2. In a pot of water set over medium-high heat, boil the potatoes until you can pierce them with a fork.  Strain the potatoes and allow them to cool for 5 minutes.  Slice thinly and set aside.
3. Melt the butter in a sauce pan.  Whisk flour into melted butter and cook over medium heat until the mixture thickens.  
4. Whisk in the milk and stir constantly until the mixture coats the back of a spoon.
5. In a 9 x 9" pan, layer half the potatoes first; then half the milk mixture; and then half the cheese.  Repeat.  Add salt and pepper.
6. Bake for 40 minutes.

Perfect Peach Muffins

 

When I'm in a bad mood, baking just makes me feel better.  Manipulating a few simple ingredients on top of a basic recipe is so much fun.  I have been wanting to test out this peach muffin recipe for quite some time, especially now that summer is winding down.  I only had canned peaches on hand at the time, but they seemed to work well. I'm in a better mood now. :)

This is my version of a peach tree. ^.^

Perfect Peach Muffins
Makes about 22 medium-sized muffins
Recipe adapted from allrecipes.com

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon cinnamon, plus 1/8 teaspoon for sprinkling
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, plus 1 tablespoon for sprinkling
• 1/4 cup reduced fat milk
• 1/2 teaspoon vanilla extract
• 1/4 cup peach juice (optional)
• 2 cups peeled, sliced, and diced peaches (or 1 15-oz. can)

Directions

1. In a medium bowl, whisk together the flour, 1 tablespoon cinnamon, baking soda, and salt.  Set aside.
2. In a large mixing bowl, stir together the sugars, oil, eggs, milk, and vanilla extract.  If you are using canned peaches, also add the peach juice.  When all the ingredients are combined, gradually add the flour mixture until the batter is uniform throughout.  Fold in the peaches.
3. Preheat the oven to 400 degrees F.
4. Spray the tops of two 12-cup muffin pan with baking spray.  Line the cups with muffin liners.  Using a ladle, fill each cup just under the tops of the muffin liners with batter.  
5. In a small bowl, combine 1 tablespoon brown sugar and 1/8 teaspoon cinnamon.  Sprinkle mixture over each cup.
6. Bake for 22 minutes until a toothpick inserted in the center comes out fairly clean. 

Shortbread Cookies

This recipe may be used for all occasions, and it gave me the perfect chance to use one of my new cookie cutters.  The dough was quite crumbly when I formed the disc, but worked well when I brought it out of the fridge.  I was able to make 19 cookies from my dough and scraps, but the results will obviously change depending on which cookie cutters you decide to use.  Ina Garten suggests dipping the shortbread in chocolate too.  Enjoy!

Shortbread Cookies
Original recipe by Ina Garten

Ingredients

• 1 stick butter, at room temperature
• 1/3 cup sugar
• 1/3 teaspoon vanilla extract
• 1 cup plus 2 1/2 tablespoons all-purpose flour
• small pinch of salt
• colored sugar or melted chocolate for decorating

Directions

1. In a medium bowl, use a whisk to combine the flour and salt.  Set aside.
2. In a large mixing bowl, use a wooden spoon to cream together the butter and 1/3 cup of sugar.  Use an electric mixer to combine the flour mixture with the butter mixture.
3. Once all the ingredients are incorporated, flatten the dough into a disc and wrap with plastic wrap.  Put dough in the refrigerator for at least 30 minutes. 
4. When you're ready to make your cookies, preheat the oven to 350 degrees F.
5. Roll the dough out to 1/3-inch thick.  Use a cookie cutter to cut desired shapes.  Place on a baking sheet lined with parchment paper.  
6. Bake for 16-18 minutes, until edges begin to brown.

Peanut Butter-Twix Cookies

 

Peanut Butter-Twix Cookies
Original recipe by Brown Eyed Baker

Ingredients

• 1 stick unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped Twix candy bars (about 1 1/2 king-size package)
• 3/4 cup milk chocolate chips

Directions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
2. In a separate, large mixing bowl, use a wooden spoon to cream together the butter, peanut butter, and sugars.  Using an electric mixer, add the egg, milk, and and vanilla until combined.Gradually add the flour mixture and beat until combined. Using a wooden spoon, stir in the chopped Twix and chocolate chips. 
3. Preheat the oven to 350 degrees F.
4. Line two baking sheets with parchment paper.  Form the dough into walnut-sized balls, and flatten slightly before baking.  Bake for 12 minutes. 

 

 

Peanut Butter Cinnamon Blondies

Peanut Butter Cinnamon Blondies (with Peanut Butter Frosting)
original recipe from evilshenanigans

Ingredients

For the blondies:

• 1/3 cup butter, at room temperature
• 1/2 cup peanut butter
• 1 cup plus 2 tablespoons all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 tablespoon corn syrup

For the frosting:

• 1 tablespoons butter, softened
• 2 tablespoons peanut butter
• 1 cup powdered sugar
• 1-2 tablespoons milk

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the flour, cinnamon, salt, and baking powder.
3. In a large bowl, use an electric mixer to combine the butter, peanut butter, brown sugar, and egg.  Add the syrup until combined.
4. Pour the wet ingredients into the dry and stir until no flour remains. Pour into an 8" x 8" well-buttered or sprayed pan and spread batter to the edges. 
5. Bake for 27-30 minutes.  Let blondies rest and cool while you make the frosting.
6. For the frosting: In a small bowl, use and electric mixer to whisk butter, peanut butter, sugar, and milk together. 
7. Cut and frost the blondies before serving. 

Crock Pot Roast

 

Crockpot meals are lifesavers after 8-hour workdays.  In order to have a home-cooked meal AND catch a movie by 6:30, I prepared Paula Deen's recipe for a slow-cooked pot roast.  The flavors were very good, but I didn't find anything extraordinary about this recipe.  I modified her version to match my love of potatoes, and I also used a beef bottom round...The meat was not falling apart after slow-cooking it on low for 8 hours.  I think my next pot roast attempt will need a different cut of meat.  Paula also suggests searing the meat before placing it in the Crockpot, but after this experiment, I don't think that that's necessary!


Crock Pot Roast

Ingredients

• 1 3lb. boneless chuck roast
• 1 1/2 tablespoons Paula Deen's house seasoning (recipe below)
• 1 onion, thinly sliced
• 3 basil leaves
• 2 garlic cloves, crushed
• 1 10.5 oz cream of mushroom soup
• 1/2 cup Chardonnay
• 1 carton (32 oz.) beef broth
• 4-5 medium potatoes, peeled and quartered
• 2 cups baby carrots
• water

Directions

1. Sprinkle and rub roast on all sides with house seasoning.  Place roast in Crockpot or slow-cooker.
2. Add onions, potatoes, carrots, bay leaves, garlic, and cream of mushroom soup.  Add the Chardonnay and beef broth.  Then, add enough water to cover all of the ingredients.
3. Cook on LOW for at least 8 hours.

House Seasoning

• 1/2 cup salt
• 1/4 cup ground pepper
• 1/4 cup garlic powder

Peanut Butter-Oatmeal-Chocolate Chip Cookies

Peanut Butter + Oats + Chocolate = AMAZING.  Enjoy with a tall glass of milk! :)

Peanut Butter-Oatmeal-Chocolate Chip Cookies
Adapted from Brown-Eyed Baker's Recipe

Ingredients

• 1 stick butter, at room temperature
• 1/2 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup oats (not quick-cooking)
• 1 cup semisweet chocolate chips

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large mixing bowl, use a wooden spoon to cream together the butter, PB, and sugars.
3. Using an electric mixer, add vanilla and egg to the butter mixture.  Once combined, gradually add the flour mixture until all ingredients are incorporated.
4. Preheat the oven to 350 degrees F.
5. Using the wooden spoon, mix the oats and chocolate into the dough.
6. Using an ice-cream scooper, scoop mounds of dough onto a baking sheet lined with parchment paper.  There should be 13-14 mounds.  Wet your hands and slightly flatten each mound.
7. Bake the dough for 14-15 minutes and allow to rest and cool on pan.

Cheesecake Swirl Brownies

Cheesecake Swirl Brownies
from Good Housekeeping The Great Bake Sale Cookbook 

Ingredients

• 1 stick butter
• 4 ounces unsweetened chocolate, chopped (see below for substitute)
• 4 ounces semisweet chocolate, chopped
• 2 cups sugar
• 5 large eggs
• 2 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 packages cream cheese, chilled
• 1 1/4 cups all-purpose flour
• 3/4 teaspoons baking powder
• 1/4 teaspoon salt

Directions

1. In a small saucepan, melt butter on low heat.  Add unsweetened and semisweet chocolates, stirring frequently, until smooth.  Remove saucepan from heat and set aside to cool to room temperature.
2. In a small bowl, whisk together flour, baking powder, and salt.  Set aside.
3. In a large bowl, using an electric mixer, beat cream cheese until smooth.  Then add 1/2 cup sugar and continue beating.  Beat in almond extract, 1 egg, and 1/2 teaspoon vanilla until combined.
4. Preheat oven to 350 degrees F.
5. Remove chocolates from sauce pan into a large mixing bowl.  Add 1 1/2 cups sugar and mix with a fork.  Add 1 1/2 cups sugar.  Next add 4 eggs and 2 teaspoons vanilla; mix well.  Gradually add flour mixture until all ingredients are incorporated.
6. Spray a 13" x 9" baking pan with cooking spray.  Spread 1 3/4 chocolate batter in prepared pan.  Then, spoon cream cheese mixture in 6 large dollops on top of chocolate batter.  Next, spoon remaining chocolate batter in 6-7 dollops over and between cream cheese mixture.  With a tip of a butter knife, pull and swirl through mixtures to create a marbled effect.  
7. Bake until toothpick inserted in center of pan comes out almost clean, 35-40 minutes.  Cool completely in pan before cutting and serving.

Unsweetened Chocolate Substitute

1. In a small bowl, use the microwave to heat 1 tablespoon of butter until melted.
2. Add 3 tablespoons of unsweetened cocoa powder to melted butter and stir until combined. 
3. For this recipe, 4 tablespoons of butter were used with 12 tablespoons of cocoa powder.

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Cinnamon Blondies

Cinnamon Blondies 
Recipe from Foodbuzz

Ingredients

• 1 stick unsalted butter
• 1 1/2 cups light brown sugar
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 large egg plus one egg yolk, room temperature
• 1 1/2 teaspoons vanilla

Directions

1. Preheat the oven to 350 degrees F. 
2. In a medium saucepan over low heat, melt butter; then, immediately add brown sugar.  Stir until combined and cook for 1 1/2 more minutes.  Set aside to cool for 10 minutes. 
3. In a large mixing bowl, whisk together the flour, salt, and cinnamon.  Set aside. 
4. Add the egg, egg yolk, and vanilla to the brown sugar mixture and whisk. Pour sugar mixture over flour mixture.  Use a fork to combine ingredients.
5. Spray an 8" x 8" baking pan with baking spray.
6. Pour batter into the pan. Bake for 30 minutes until the edges are slightly golden brown 1-2 inches into the pan on all sides.  Try to not over bake!  Allow blondies to cool completely before serving.  I cut mine into 25 mini-sized bites. 

Buttermilk Pancakes

Recipe from Joy the Baker

Buttermilk Pancakes

Ingredients

• 1 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• 1 stick unsalted butter
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons dark brown sugar
• 1 teaspoon salt

Directions

1. In a small pan, melt butter and set aside to cool.
2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. In a medium bowl, whisk together milk, eggs, and vegetable oil. Add the cooled butter and stir.
4. Gradually add and mix egg mixture into flour mixture.
5. Heat a large skillet and spray with cooking spray. Ladle 1/3 cup of pancake mixture and cook for 1-2 minutes on each side. Repeat until the mixture is gone!

Peanut Butter Blond Bombshells

Peanut Butter Blond Bombshells
Adapted from Good Housekeeping's The Great Bake Sale Cookbook

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 stick butter
• 1/2 tablespoon vanilla extract
• 1 cup dark brown sugar
• 1 1/2 large eggs (or 2 small ones)
• 1 1/3 cup roughly chopped dark chocolate (about 4.4 oz)
• 4 tablespoons smooth peanut butter, separated (optional)

Directions

1. In a medium metal pot, melt butter over medium-low heat. Set aside to cool.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Preheat oven to 350 degrees F.
4. Add sugar and vanilla to cooled butter. Whisk until combined; then, add eggs.
5. Slowly add flour until all ingredients are incorporated.
6. Using a rubber spatula, fold chocolate into mixture, reserving 1/3 cup for later.
7. Coat a 9" x 9" baking pan with baking spray, and use spatula to spread the mixture evenly in the pan. Add one tablespoon each of peanut butter to four corners of the pan (about 1-2 inches in from the sides). Use a knife to swirl the peanut butter into the mixture. Sprinkle the reserved chocolate on the top of the mixture.
8. Bake for 28-30 minutes. Allow blondies to set before cutting and serving. 

Cappuccino Cookies

I am suddenly interested in eating coffee while I drink it.  So, not to be confused with my Cappuccino Squares, these cookies may also be a fun experiment for all the other coffee addicts out there. 

Recipe courtesy of Joy the Baker

Cappuccino Cookies
makes about 17 cookies (can be doubled)

Ingredients

• 1 stick butter, at room temperature
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 tablespoons instant coffee powder
• 1/2 cup roughly chopped milk chocolate (Hershey's 1.7 oz)

Directions

1. In a medium bowl, whisk together flour, baking soda, salt, and coffee powder.
2. In a separate large bowl, use a wooden spoon to combine butter and sugars until fluffy.
3. Add egg and vanilla. Using an electric hand-mixer, combine ingredients.
4. Add chocolate and fold into dough using a rubber spatula. Fold until combined.
5. Cover dough with plastic wrap for 45 minutes.
6. Five minutes before baking, preheat oven 350 degrees F. Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet.
7. Bake for 12 minutes, until lightly browned around edges. Allow to cool for at least 10 minutes before transferring to wire racks.

White Wine Sangria 2

Chef's warning: This make-shift recipe is dangerously delicious.

White Wine Sangria 2

Ingredients

• 1 bottle white wine (Sauvignon Blanc, 750ml)
• 1 pint brandy
• 1 cup Ocean Spray Cran-Raspberry juice
• 1 1/2 cups assorted fruit (sliced strawberries, blueberries, red grapes, green grapes, etc.)

Combine ingredients in a pitcher and use a long spoon to stir. Chill in the refrigerator; add ice before serving.

See also: Red Wine Sangria and White Wine Sangria

Cappuccino Squares

The recipe for "Cappuccino Triangles" caught my eye in my tiny Good Housekeeping Bake Sale cookbook. A mistake in the recipe also caught my eye...zero in on a missing step!

Tisk tisk!  The recipe turned out well with my addition, though, and they were a hit when I brought them to school.  I used an immersion blender to make my glaze, which came out lighter than expected.  Although the original recipe calls for instant espresso powder, I substituted coffee granules instead.  Enjoy!


Cappuccino Squares

Ingredients
For cookie bar:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter
• 2 teaspoons instant coffee granules
• 1 1/4 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs

For glaze:

• 3 teaspoons milk or water
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee granules
• 1 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Spray 13" x 9" metal baking pan with cooking spray.
2. Prepare cookie bar: In a small bowl, whisk flour, baking powder, salt, and cinnamon. In a saucepan, melt butter with coffee over low heat. Remove saucepan from heat. Wait until butter mixture is lukewarm before adding sugar, eggs, and vanilla. Whisk until combined.
3. Use a rubber spatula to stir in flour mixture until blended.
4. Spread dough evenly in prepared pan. Bake until totthpick inserted 2 inches from edge of pan comes out clean, 27 minutes. Cool completely in pan on wire rack.
5. Prepare glaze: In small bowl, whisk or use immersion blender to combine milk, vanilla, and coffee. Next, add confectioners' sugar and cinnamon until blended. Spread glaze evenly over cookie bar with a small spatula.
6. Put pan in the refrigerator and let glaze set for at least 30 minutes. Set at room temperature for 10-15 minutes before cutting squares and serving.

Candied Blondies

Candied Blondies
Recipe adapted from Joy the Baker

Ingredients

• 1 stick butter
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 3/4 cup all-purpose flour
• little less than 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup candy (plain m&m's and 8 roughly chopped Reese's Mini PB cups for me)

Directions

1. In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.
2. Melt butter in a large saucepan over low heat, stirring occasionally. Remove from heat and cool to lukewarm. 
3. Preheat oven to 350°F.  Use cooking spray to line a 9x9 baking pan. 
4. Whisk in brown sugar and vanilla to melted butter. Whisk in egg until mixture is glossy and smooth.
   Whisk flour mixture into butter mixture. Stir in candy pieces, reserving 1/4 cup of Reese's to sprinkle on top.  
5. Spread in pan and sprinkle with remaining 1/4 cup candy. Bake until a pick inserted in center comes out clean, about 30 minutes. Cool completely.

Beer Bread

Recipe borrowed from Food Network.

Doesn't the name of this intrigue you? Beer bread is very easy to make, and it's good by itself or with a dip. I've had it with both Tastefully Simple's packaged dip and Shaw's Ranch dip. Both of these seasoning packets have to be mixed with mayonnaise and sour cream. The Tastefully Simple package tasted better than Shaw's Ranch, but I have heard that Hidden Valley's Dill Dip works just as well, too! Bring this appetizer to a party or set out as an appetizer.


Beer Bread

Ingredients

• 3 cups self-rising flour
• 1/3 cup sugar
• 12 oz. beer of your choice (I used a Corona for this recipe.)
• 2 tablespoons melted butter
• pinch of salt

Directions

1. Preheat oven 375 degrees F.
2. In a large bowl, combine flour, sugar and beer.  Mix together with a wooden spoon until all the ingredients are incorporated.  The dough will be sticky.
3. Use cooking spray to coat a 9" x 9" pan.  Add the dough to the pan and use two forks to spread the dough to fit your pan.
4. Bake for 40 minutes.  In the last 3 minutes of baking, remove and brush the top of the bread with melted butter.  Return to the oven to bake for 3 more minutes.
5. To serve, slice into cubes for a dip or finger-length pieces for a stew.

Banana-Nut Bread

A remixed version of my Banana Muffins. I don't own loaf pans; so I used an 8" x 8" pan. This recipe from Good Housekeeping's The Great Bake Sale Cookbook is absolutely delicious. Definitely try it if you're a fan of banana!


Banana-Nut Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups (about 4 medium) ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup nuts (I used 1/2 cup walnuts and 1/2 cup pecans for this recipe.)

Directions

1. Preheat oven to 325 degrees F.
2. Using a toaster oven, toast nuts at setting "Toast 1" for 1-2 minutes and set aside to cool.  Coarsely chop.
3. In medium bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.  
5. Beat in eggs and gradually add flour mixture.
6. Fold in bananas and nuts.  Mix with a spatula.
7. Spray pan with baking oil.  Bake in 8" x 8" for 50-55 minutes until toothpick inserted in center comes out clean.  (Bake in loaf pan for about 1 hour.)  Cool bread in pan for 10 minutes.  Remove and cool completely.

Peas and Pasta Salad

I made this dish with the Neely's Roasted Asparagus Pasta Salad in mind. However, my refrigerator is seriously lacking the ingredients it requires.  I tried to improvise with a half tablespoon onion powder instead of the shallot, 1 tablespoon garlic powder instead of the garlic, and parsley flakes for the chives.  I even substituted peas for the asparagus and Parmesan for the goat cheese.  In the end, the dressing was overpowering, and i actually rinsed the dressed pasta under cold water for a couple seconds.  The end result was actually pretty good, but it was missing that punch that I'm sure the original recipe has.  Hopefully, I can overcome the lazy and cheap aspects of my personality to test the original recipe one day. 

Neely's Roasted Asparagus Pasta Salad
(original recipe serves 6 to 8)

Ingredients

• 1 pound pasta
• 1 pound asparagus, ends trimmed
• 4 tablespoons EVOO, and extra for drizzling
• salt and pepper
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons Dijon mustard
• Zest and juice of 1/2 lemon
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup thinly sliced fresh chives
• 1 (4 oz.) container crumbled goat cheese

Directions

1. Preheat the oven to 425 degrees F.
2. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
3. Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
4. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

Crepes

These crepes can be used as a base for whatever you want to fill them with.  For my first crepe-making experience, I include fresh strawberries and whipped cream in my final product.  Of course, crepes are made with other fruits, cheeses, meats, etc.  Use your imagination...bon appétit!


Basic Crepes

Ingredients

• 1/2 cup flour
• 1 teaspoon sugar
• pinch of salt
• 3/4 milk
• 1 egg
• 1/2 tablespoon melted butter, cooled
• 1/2 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• cooking spray
• choice of filling: strawberries and homemade whipped cream (shown)

Directions

1. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt.  Add the milk, egg, butter, and vanilla.  Whisk until combined.
2. Refrigerate in an airtight container for at least 1 hour or up to 1 day.
3. Spray a skillet with cooking spray and heat over medium-low heat.  Ladle a third of the mixture into the pan in a circular motion...the mixture will begin to cook immediately.
4. Cook for 2 minutes.  Using a spatula, loosen the edges and quickly flip the crepe.  Cook for another 1-2 minutes.  Repeat with the rest of the crepe mixture.

Serve with your choice of fillings.  If you're using fruit, you should try it with my Homemade Whipped Cream!