So Busy...

I know it has been awhile since I have posted a recipe. I have been planning my wedding and know I have neglected my blog. Thank you for your patience and please check back often and I will have new recipes posted soon!

Bon Appetit!

Recipe: Peppermint Bonbon Cookies

8 ounces bittersweet or semisweet chocolate, chopped

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate, chopped

1/2 cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

Additional coarsely crushed hard peppermint candies, divided

1/2 cup powdered sugar (optional)

2 1/2 teaspoons milk (optional)

1/2 cup semisweet chocolate morsels, melted (optional)

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally.

Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar.

Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well.

Stir in extacts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined.

Stir in chocolate morsels.

Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2 inch balls; place on parchment paper-lined baking sheets.

Bake at 325 degrees for 12 to 13 minutes or until cookies are puffed and cracked on top.

Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies.

Let cookies cool 5 minutes on baking sheets.

Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired.

Drizzle with melted chocolate, if desired.

Sprinkle cookies again with chopped peppermint, if desired.

Let cookies stand until glaze and chocolate are firm.

Makes about 2 1/2 dozen

Oxmoor House, June 2007

Recipe: Green Beans with Mustard Vinaigrette

2 pounds green beans, trimmed

1 tablespoon olive oil

2 shallots, sliced

2 tablespoons apple cider vinegar

2 tablespoons grey poupon mustard

Bring a large pot of water to a boil.

Add green beans and cook just until tender, 4 to 5 minutes.

Drain and run under cold water to cool; transfer to a serving bowl.

In a saucepan, add heat olive oil over medium-high heat.

Add shallots and cook till tender, 3-4 minutes, stirring occasionally.

Stir in vinegar and mustard.

Serve on side or toss to combine with green beans.

Makes 8 servings

My own recipe- December 2010

Recipe: Peanut Butter Chocolate Chip Cookies

These cookies are delicious- crispy on the outside, soft and chewy in the middle. They make big sized cookies, but well worth it! -Susan

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped semisweet chocolate

Preheat overn to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.

Beat in the eggs one at a time, then stir in the corn syrup, water, vanilla extract.

In another bowl, combine the flour, baking soda, and salt; stir into peanut butter mixture.

Fold in chocolate chunks.

Drop by 1/4 cupfuls 3 inches apart on an ungreased baking sheet.

Bake for 12 to 14 minutes in a preheated oven, or until edges are golden.

Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Makes 2 dozen

Recipe by Kathy Bliesner, found on Allrecipes.com

Recipe: Chocolate Chunk-Peanut Cookies

1/2 cup butter, softened

1/2 cup shortening

1 cup chunky peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted dry-roasted peanuts

1 (11.5 ounce) bag chocolate chunks (I used milk chocolate chips)

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well.

Add eggs, beating until blended.

Combine flour and next 4 ingredients.

Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks (or chips).

Shape dough into 2-inch balls (about 2 tablespoons for each cookie).

Flatten slightly, and place on ungreased baking sheets.

Bake at 375 degrees for 12 to 15 minutes or until lightly browned.

Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Makes about 28 cookies.

Southern Living, May 2004

Recipe: Buttermilk Chicken Tenders

1/2 cup buttermilk

3/4 teaspoon Tabasco sauce

1 1/3 pounds chicken tenders

3/4 cup all-purpose flour

2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

2 eggs

2 cups bread crumbs (Panko)

3/4 cup vegetable oil

Mix buttermilk and Tabasco in a resealable plastic bag.

Add chicken tenders and marinate for at least 1 hour up to 1 day.

In a shallow dish, mix flour with salt and cayenne pepper.

In another shallow bowl, beat together eggs with 2 tablespoons water.

Place bread crumbs in a separate shallow dish.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess.

Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.

(Chicken may be prepared up to 5 hours ahead; cover and refrigerate).

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat.

When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes.

Transfer to a plate and keep warm.

Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Makes 6 servings

All You, April 2006

Recipes: Stuffed Peppers

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 teaspoon Italian seasoning

Preheat oven to 350 degrees.

Place the rice and water in a saucepan, and bring to a boil.

Reduce heat, cover, and cook 20 minutes.

In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers.

Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers, if necessary, so that they will stand upright).

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Spoon an equal amount of the mixture into each hollowed pepper.

Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Makes 6 servings

Allrecipes.com

Recipe: Korean-Style Pork with Asian Slaw

1 large or 2 small pork tenderloins (about 1 1/4 pound), trimmed

1/3 cup soy sauce

1/4 cup rice vinegar

3 tablespoons light brown sugar

2 medium cloves garlic, minced

1 1/2 tablespoons minced fresh ginger

1 tablespoons Asian sesame oil

1 tablespoon Asian chile sauce (like Sriracha)

1 pound Napa cabbage, thinly sliced

1 cup grated carrot (about 2 medium carrots)

4 scallions (both white and green parts), trimmed and thinly sliced

5 tablespoons canola or peanut oil

Kosher salt

Cut the pork on the diagonal into 1/2 inch thick medallions.

In a small measuring cup, whisk the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons of the brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoon of the chile sauce.

Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce.

Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tablespoon of the canola oil, 1 teaspoon salt, and the remaining 2 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon chile sauce.

Let sit for 15 minutes, toss again, and transfer to a large serving platter.

Heat 2 tablespoons of the canola oil in a heavy based 12 inch skillet over medium-high heat. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate.

Discard the marinade.

Add half of the pork medallions to the skillet, spacing them evenly.

Cook them until well browned on one side, about 2 minutes.

Flip and cook until the pork is just cooked through, about another 2 minutes.

Set the pork on top of the slaw.

Pour out the oil and wipe the pan with paper towels.

Return the pan to medium-high heat.

Add the remaining 2 tablespoons canola oil, and cook the remaining medallions in the same manner.

Top the slaw with the remaining pork and pour the reserved soy-ginger sauce over the medallions.

Serve immediately, sprinkled with the remaining scallions.

Makes 4 to 6 servings.

Fine Cooking magazine, Fall 2008

Recipe: Cauliflower with Mustard-Lemon Butter

1 small head of cauliflower (about 1 3/4 pound)

1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter

2 tablespoons fresh lemon juice

2 tablespoons whole grain Dijon mustard

1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees.

Butter rimmed baking sheet.

Cut cauliflower in half, then cut crosswise into 1/4 inch thick slices.

Arrange slices in single layer on prepared sheet; sprinkle with salt.

Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat.

Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.

Transfer cauliflower to platter.

Sprinkle parsley and serve warm.

Makes 6 servings

Source unknown

Recipe: Gooey Mozzarella-Garlic Bread

1 loaf Italian or French bread, halved crosswise
olive oil
garlic powder
shredded mozzarella cheese

Preheat oven to 400 degrees.
Sprinkle olive oil evenly to coat each side of bread.
Sprinkle garlic powder evenly on both sides of bread.
Place enough cheese to cover evenly on each slice of bread.
Close bread, as if making a sandwich.
Wrap in foil and bake 10 to 15 minutes, or until cheese melts.
Makes 4 servings

Recipe from Robin Miller on Food Network.com

Recipe: Chicken with Provencal Sauce

4 (6 ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons olive oil

1 garlic clove, minced

1 cup less-sodium chicken broth

1 1/2 teaspoons dried herbes de Provence

1 teaspoon butter

1 teaspoon fresh lemon juice

fresh thyme sprigs (optional)

Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat.

Add chicken; cook 6 miutes on each side or until done.

Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly.

Add broth and herbes de Provence, bring to a boil, scraping pan to loosen browned bits.

Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).

Remove from heat, add butter, and lemon juice, stirring until butter melts.

Serve sauce over chicken.

Garnish with thyme sprigs, if desired.

Makes 4 servings

Cooking Light, January 2005

Recipe: Chicken Pot Pie

This is such a simple recipe but so delicious and a great company meal.

2 cups baby carrots, sliced
1 onion, chopped
3-4 large baking potatoes, cut into bite size pieces, slightly cooked
1 (12 ounce) package frozen peas
2 chicken breasts, throughly cooked and cut into bite size pieces
1 (12 ounce) can cream of chicken soup
1 cup milk
1 package refrigerated pie crust

Grease a 13 x 9 inch baking dish.
In a saute pan, add carrots and onions and saute until slightly soft.
In a pot, boil potatoes until soft but do not completely cook.
Mix carrots, onions, and potatoes in the baking dish.
Add the frozen peas and chicken pieces, mix well.
In another bowl, add soup and milk; mix well.
Pour soup mixture over ingredients in baking dish.
Cover top of pot pie with the pie crust.
Place in oven and cook for 30-40 minutes, or until crust is slightly brown.

Makes 4-6 servings

NOTE: You don't want to thoroughly cook the vegetables since they will be cooking again in the oven. If you overcook, they will get very soft and mushy.

My own recipe by Susan

Recipe: Enchilada Casserole

1 1/2 pounds ground beef
1 cup onion
1 1/2 teaspoon ground cumin
2 cloves garlic, crushed
4 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/2 cup enchilada sauce
1/2 cup tomato sauce
1 dozen corn tortillas
1 pound shredded Mexican blend, shredded

Preheat oven to 375 degrees.
Grease a 13 x 9 baking dish.
In a skillet cook beef and onions.
Add next ingredients and simmer for 10 munutes uncovered till liquid evaporates.
Pour 1/2 of sauce in dish and arrange 1/2 of tortillas to cover bottom of dish.
Pour 1/2 of remaining sauce evenly over tortillas.
Spoon in beef mixture, and sprinkle with 1/2 of cheese.
Place remaining tortillas and spread with remaining sauce.
Top the rest of cheese.
Cover with foil and bake 40 minutes, then another 5 minutes uncovered.
May be prepared 24 hours in advance.

Recipe modified by Susan, original recipe by Sara Stickland

Recipe: Herbed Chicken Parmesan

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs (I used Panko breadcrumbs, usually found in the ethnic section of your grocery store)

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups tomato-basil pasta sauce

2 teaspoons balsalmic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese (I used sliced provolone and used enough cheese to cover the top of each chicken tender)

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.

Place egg white in a shallow dish.

Dip each chicken tender in egg white; dredge in the breadcrumb mixture.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl.

Cover with plastic wrap; vent.

Microwave sauce mixture on HIGH 2 minutes or until thoroughly heated.

Pour the sauce over chicken in pan.

Sprinkle evenly with the remaining Parmesan and provolone cheese.

Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Makes 4 servings

Cooking Light, November 2003

Recipe: Applesauce Cake

This recipe can also be used to make muffins. Simply reduce the baking time by 15 minutes.

1/2 cup vegetable oil, plus more for cake pan
3 large apples, peeled, cored, quartered, and cut into chunks
1/2 cup light-brown sugar
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground c innamon
1/4 teaspoon ground nutmeg
confectioners' sugar (optional), for serving

Preheat oven to 350 degrees.
Lightly oil an 8-inch round cake pan.
In a medium saucepan, bring apples and 1/4 cup water to a simmer over high.
Cover, reduce heat to medium, and cook until apples are very tender, 12 minutes.
Mash apples with a whisk, stirring to dry mixture slightly, 2 minutes.
Remove from heat.
Whisk brown sugar into apples, then oil.
Whisk in eggs, then flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Transfer batter to pan and bake until golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes.
Let cool in pan on a wire rack 20 minutes.
Invert and let cake cool on rack.
To serve, dust trop with confectioners' sugar, if desired.
Makes 6 servings

Martha Stewart Everyday Food, October 2005
www.marthastewart.com/recipe/applesauce-cake

Recipe: White Chocolate Chip Macadamia Nut cookies

This recipe makes a ton so feel free to cut the recipe in half. These are some of the best cookies! MMM...my mouth is just watering typing this up!

1 pound (2 cups) butter, room temperature

1 2/3 cup brown sugar,

1 cup granulated sugar

3 large eggs, room temperature

1 Tablespoon vanilla

4 1/2 cup all purpose unbleached white flour

2 teaspoons baking soda

1 teaspoon salt

2 cups (12 ounce bag) white chocolate chips or chunks

1 1/4 cups (4 ounces) macadamia nuts, roughly chopped

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (no need to grease).

Measure flour, baking soda, and salt in a large bowl and blend together. Set aside.

In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.

Add brown sugar and beat again.

Scrape down the bowl and add the granulated sugar. Beat until fluffy.

Add eggs one at a time, beating after each addition.

Add vanilla, beat, and scrape again.

On low speed, add flour mixture 2 cups at a time, and mix well.

Mix in white chocolate and macadamia nuts. Mix only until blended.

Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

Bake at 350 degrees for 10-12 minutes or until light browned. DO NOT over bake these cookies. THey continue to bake for a few minutes after they are removed from the oven.

in air tight containier or plastic bag to stay soft and moist.

Makes 48 warm and gooey cookies.

Site unknown

Recipe: Mixed Berry Tartlets

1 (15 ounce) package rolled refrigerated unbaked pie crusts (2)

nonstick cooking spray

2 tablespoons sugar

1 tablespoons cornstarch

1 (12 ounce) package frozen mixed berries

1 tablespoon lemon juice

1/3 cup whipping cream

1/4 cup purchased lemon curd

1 teaspoon sugar

1/4 teaspoon vanilla

Fresh mint sprigs, optional

Let piecrust stand according to package directions.

Preheat oven to 400 degrees.

Lightly coat twelve 2 1/2 inch muffin cups with cooking spray.

For pastry shells, unroll pie crusts on lightly floured surface.

Use 3 1/4 to 4 inch round cutter to cut 6 rounds from each crust.

Press rounds into prepared muffin cups, pleating to fit.

For tartlet filling, in medium bowl combine the 2 tablespoons sugar and cornstarch; stir in mixed berries and lemon juice.

Spoon filling into pastry shells.

Bake about 20 minutes or until pastry is golden.

Cool in muffin cups on wire racks for 5 minutes.

Carefully remove tartlets from muffin cups; cool completely on wire rack.

In medium mixing bowl combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy.

Spoon on tartlets.

Garnish each with a mint sprig.

Makes 12 tartlets.

Better Homes and Garden Cookbook

Recipe: BBQ Chicken Melt

1 baguette (12 ounces) cut lengthwise in half, then crosswise into quarters

1/4 cup mayonnaise

1/4 cup Original Barbeque Sauce

4 cooked chicken breasts, thinly sliced

1/2 cup thinly sliced red onions

4 Pepper Jack cheese slices, cut diagonally in half

Heat broiler.

Place bread, cut sides-up, in single layer on baking sheet.

Sprinkle bread with olive oil, then top with mayo, bbq chicken slices, onion, and slice of cheese.

Broil 2 to 3 minutes or until cheese is melted.

Serve hot.

Makes 4 servings.

Kraft Foods Food & Family Summer 2010 magazine

Recipe: Cheesy Beef-Corn Chip Skillet

1 pound ground beef

1 small onion, chopped

3/4 cup water

1 package (1 1/4 ounces) Taco Seasoning Mix

2 cup corn chips

4 slices cheddar cheese

2 cups shredded lettuce

2 tomatoes, chopped

Brown meat with onion in large skillet; drain.

Add water and seasoning mix; cook as directed on package; add corn chips.

Place meat mixture in microwave safe rimmed dish.

Put the 4 slices on top to cover mixture.

Microwave for 1 minute to melt cheese.

Top with lettuce and tomatoes.

Makes 6 servings.

Food & Family magazine (Kraft Foods) Fall 2010

Recipe: Peanut Butter-Caramel Candy Bites with Colorful Candies

1 (16.5 ounce) package refrigerated peanut butter cookie dough

24 bite-size chocolate-covered caramel-peanut nougat (Snickers bar)

72 candy-coated chocolate pieces (M&Ms)

Preheat oven to 350 degrees.

Shape cookie dough into 24 (1-inch) balls, and place in cups of lightly greased miniature muffin pans.

Bake 15 to 18 minutes or until edges are lightly browned.

Remove from oven, and press 1 bite-size Snickers bar into each cookie.

Sprinkle cookies evenly with M&M pieces.

Makes 24 cookies.

NOTE: Instead of buying the bite-size Snickers bars, I got a regular sized bar and cut it into 1-inch pieces and pressed the pieces into the center of each cookie.

Southern Living, July 2009

Recipe: Emeril's Peanut Butter-Chocolate Chip Cookies

These are some of the easiest, yummiest cookies to make in just minutes. The best part was I didn't even have to pull my Kitchen Aid mixer out either. All I needed was a large metal bowl, wooden spoon, a couple measuring cups, ingredients, and cookies were ready.

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.

Using a 1 teaspoon, place dough 1 inch apart on a ungreased baking sheet.

Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through.

Let cookies cool on sheets.

(To store, keep cookies in an airtight container at room temperature, up to 3 days.)

Martha Stewart Everyday Food magazine, date unknown

Recipe: Tortilla Soup

1 small onion, finely chopped (about 1/4 cup)

1 clove garlic, finely chopped

2 cups chicken broth

3/4 to 1 teaspoon chili powder

1 can (15 ounces) tomato sauce

2 cups cut-up cooked chicken

2 cups tortilla chips

1 cup shredded Monterey Jack cheese (4 ounces)

1 small avocado, peeled and sliced

Place onion, garlic, broth, chili powder, tomato sauce, and chicken in a crockpot.

Place on HIGH for 4-6 hours.

Divide tortilla chips on the bottom of each bowl.

Add soup.

Place cheese on top with some avacados.

Serve immediately.

Makes 4-6 servings.

Recipe site unknown

Recipe: Puffed-Rice Bars with Peanut Butter and Chocolate

3 tablespoons unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter, preferably natural

1/2 teaspoon coarse salt

6 cups puffed-rice cereal

nonstick cooking spray or vegetable oil, for preserving

1 package (12 ounces) semisweet chocolate chips, melted

1/4 cup chopped, roasted, salted peanuts

Butter an 8-inch square baking dish.

In a large pot, combine marshmallows, peanut butter, buter, and salt.

Cook over medium, stirring, until melted, about 4 minutes.

Add cereal and stir to combine.

With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish.

Spread half the melted chocolate on top.

Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

(Store in an airtight container, up to 3 days.)

Makes 16 bars

Martha Stewart Everyday Food magazine

Recipe: Raspberry-Lemon Whoopie Pies

1/2 cup (1 stick) butter, room temperature

1 cup plus 3 tablespoons light-brown sugar

1 tablespoon grated lemon zest

1 teaspoon pure vanilla extract

1 large egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup whole milk

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

Preheat oven to 350 degrees.

In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy.

Add vanilla and egg and beat to combine, scraping down bowl as needed.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed).

Beat well to combine.

Drop batter in 1 tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets.

Bake until puffed and golden around edges, 10-12 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

In a large bowl, whip cream, and 3 tablespoons brown sugar to soft peaks.

In a small bowl, mash raspberries with a fork, then fold into whipped cream.

Divide raspberry cream evenly among bottomrs of half the cakes, then sandwich with remaining cakes.

Martha Stewart Everyday Food

Recipe: Hash Brown Casserole with Bacon, Onions, and Cheese

I have to say I am not much of a morning breakfast person. I always have to have my hot cup of coffee in the morning to get my day started. One of my favorites is breakfast food for dinner. Whether it is just simple bacon, eggs, and shredded hashbrowns or breakfast burritos for dinner, I definately enjoy my breakfast food.

I came across this recipe and it has all my favorite things in it. When the potato casserole was in the oven cooking I wasn't sure just the best side dish to serve with this. All of a sudden I realized how yummy this potato casserole might as a filling with scrambled eggs, sour cream, salsa, and shredded cheddar cheese wrapped in a flour tortilla...a breakfast burrito.

Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices

1 cup chopped onion

2 garlic cloves, minced

1 (32 ounce) package frozen Southern-style hash brown potatoes

1 cup (4 ounces) shredded cheddar cheese, divided

1/2 cup chopped green onions

1/2 cup sour cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (10 3/4 ounces) can cream of mushroom soup, undiluted

Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, and crumble.

Discard drippings in pan.

Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.

Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

Add potato mixture; toss gently to combine.

Spoon mixture into an 11 x 17 inch baking dish coated with cooking spray.

Sprinkle with remaining 3/4 cup cheese.

Cover with foil coated with cooking spray.

Refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.

Remove casserole from refrigerator; let stand at room temperature 15 minutes.

Bake casserole, covered, at 350 degrees for 30 minutes.

Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Makes 6 servings

Cooking Light, November 2005

Recipe: Caramel Cups

I absolutely love caramel! When I came across this recipe my mouth started to water as I imagined the smooth, sweet, taste of the caramel and couldn't wait to try these little desserts out. These desserts are quite sweet. I whipped my own cream using heavy whipping cream and left it unsweetened, which evened out the sweetness.

1 (1.9 ounce) package mini phyllo shells

about 20 soft caramel candies, unwrapped

1/4 cup half and half

whipped cream

1 (1.4 ounce) Heath candy bar, finely chopped

Preheat oven to 350 degrees.

Arrange phyllo shells on a baking sheet.

Bake phyllo shells at 350 degrees for 5 minutes or until crisp; cool slightly.

In a glass microwave safe bowl, add caramels and half and half.

Heat for 1 minute; stir, and continue to heat until mixture is smooth, 30 seconds at a time.

Spoon caramel mixture into each phyllo cup filling about 3/4 full.

Add a dollop of whipped cream and a sprinkle of Heath candy bar.

Serve immediately.

Makes 15 phyllo cups.

Recipe revised from Cooking Light Fresh Food Fast Weeknight Meals

Recipe: Tostada with Egg

Lately, as I have been flipping through recipe books to get inspired and get my foodie creative juices running, I've seen a lot of recipes for Huevos Rancheros, which is Spanish for "rancher's eggs," although the more common translation is "country" or "country-style" eggs. Huevos rancheros consists of fried corn tortillas topped with fried eggs and then a layer of salsa.

All the pictures have looked so delicious, so I put my own take on it. I took a tostada shell and put a layer of refried beans, shredded mexican style cheese, chopped tomatoes, green onions, avocados, salsa, sour cream, and a fried egg on top. It turned out so delicious!

Random Post: Ways of Summer

Some of us are still waiting for Summer to arrive in our state. I came across this list of fun things to do in the summertime. I have picked out my favorites, and hopefully whenever the sunshine decides to shine here I might just be able to enjoy one or two of these on this list:

• Eating a ripe peach at its peak.
• Dig into a funnel cake or corn dog at a state fair or hometown street festival.
• Watermelon juice for a day at the beach: puree the fruit in a blender and don't forget the ice.
• Make homemade barbecue sauce for grilled chicken or ribs.
• Strawberry ice cream in a waffle cone is worth sticky fingers.
• Sharing a box of saltwater taffy on the boardwalk.
• Throw summery herbs like basil and cilantro into a dinner salad.
• BLTs with heirloom tomoatoes and smoky, thick-cut bacon.
• After picking blueberries and eating your fill, freeze the rest for pancakes.
• Corn on the cob with salt, pepper, and fresh lime.
• Cooking what you've bought at the farmer's market as soon as you get home.
• Making jam.
• Cracker Jacks and a foot-long hotdog at the ballpark.
• A special occasion calls for a double-crusted jumble-berry pie with raspberries, blueberries, and blackberries.
• Delicious potato salad: toss the spuds with dressing while they're still warm.
• Sipping the perfect iced coffee.
• Salads for dinner because it's too hot to cook.
• Best tomato sandwich: thick slices of juicy beefsteaks, mayonnaise, salt, and pepper, on lightly toasted bread.
• Any excuse for a pool party.
• Stir pesto into softened butter and add to grilled vegetables, corn, or steak.
• Nothing beats chips and salsa.
• A big jug of iced tea with fresh spearmint.
• Finding the perfect stick for roasting marshmallows.
• Sitting in the pool eating watermelon.

Taken from Martha Stewart Everyday Food Summer 2010

Recipe: Chicken Breasts with Brown Onion Gravy

Of course after an excellent dinner has been consumed and no evidence remaining, I sit down to write about it and NOW remember I should of taken a picture. I am completely bummed I don't have a picture for this recipe.

This is my own recipe. I served the chicken with mashed potatoes (mixed with butter and heavy whipping cream), fresh corn cut off the ear (browned in some butter), and a ceasar salad.

4 tablespoons olive oil
2 chicken breasts, flattened to 1/4 inch thick
1/2 cup all-purpose flour
1/2 white onion, thinly sliced
1 cup less sodium beef broth

Heat oil in a large skillet over medium-high heat.
Flatten the chicken breasts till about 1/4 inch thick.
Dredge chicken in flour.
Add chicken to hot pan and cook 2 to 3 minutes on both sides or until chicken is browned; transfer to a plate.
Reduce heat to medium.
Add onions to pan and cook 3 minutes or until tender.
Stir in broth, scraping to loosen browned bits.
Return chicken to pan.
Bring to a boil; reduce heat and cook until chicken is done; about 8-10 minutes.
Makes 2-4 servings

Random Picks: Chopped Cafe Salad (with recipe)

Salads are so refreshing, healthy, and versitile. They can be served hot or cold. There are hundreds of varieties of toppings: fresh or cooked vegetables, meat (cold cut, hamburger, bacon, beef, chicken, steak), fruit, fresh herbs, and the list is endless.

Salad is like an art. They can be served layered, the toppings can be placed in strips on top, or simply put in a bowl all mixed together. There really is no right or wrong way to make a salad.

I could eat a salad everyday. I enjoy tasting the fresh ingredients, and the satisfying crunch. One of my most recent creations of a salad is a bowl with a fresh, rinsed and dried, chopped head of romaine lettuce, a strip of feta cheese, tomatoes, cucumbers, strips of bacon, bean sprouts, and a hard-boiled egg topped with my homemade bleu cheese dressing (recipe below). I call this salad my Chopped Cafe Salad. Happy chopping!


Blue Cheese Dressing
1/2 pound blue cheese (1 cup packed)
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 teaspoon dry mustard

In a bowl, break blue cheese into 1/2 inch chunks.
Add buttermilk, mayonnaise, sour cream, red wine vinegar, and dry mustard; stir until blended.
If making up to 4 days ahead, cover and chill; stir before using.

NOTE: You can also use gorgonzola cheese instead of the blue cheese.

Recipe: Caramel Macchiato Coffee Shake

I love coffee! I enjoy my hot black drip coffee with cream and sugar every morning. If I go out for coffee I usually order an Americano (made with espresso and water). If I feel like treating myself I will order the caramel macchiato extra hot with whipped cream. Today I had a coupon for one pint of Starbucks ice cream and selected the Caramel Macchiato flavor. I got inspired and here is the recipe I came up with. This makes a creamy, smooth, refreshing drink with a coffee kick.

Caramel Macchiato Coffee Shake

3/4 cup strong brewed coffee, cooled to room temperature

1/4 cup dark chocolate covered espresso beans

1/2 cup half and half

one pint Starbucks Caramel Macchiato ice cream

Place all ingredients in a blender.

Blend until smooth and espresso beans are in small pieces.

Makes 2 shakes.

Random Picks: Meatballs (recipe included)

Lately I have been so hungry for meatballs and gravy, served with boiled potatoes. I have yet to master a meatball recipe or even find a delicious recipe I like- so tonight I went for the frozen meatballs. I am definately not one for many frozen foods, with a few exceptions. I like the satisfaction of chopping, the fresh taste, and enjoy taking the time to make something, instead of pulling out a plastic bag from the freezer and throwing it in the microwave for a few minutes.

One of my favorite grocery stores is Trader Joes. They have a variety of fresh fruits, vegetables, meat, cheeses, and so many unique kinds of food. They do have a frozen food isle. I have tried numerous kinds of their frozen foods, and dinners and they are actually quite good. I hadn't tried their meatballs yet and decided to give them a try.

My first thought when I put them in the shopping cart was to serve them with brown gravy, mashed potatoes, a vegetable, and green salad. Today I was shopping at Costco and all around the store they had the food sample tables set up. One of the samples was a big bottle of this Veri Veri Terriakyi Sauce and Marinade. They had served this sample with meat. It looked delicious! I couldn't resist the marinade and thought I would try it with the meatballs. After I returned home, I dumped a little bit over the meatballs and let it marinade for about an hour. For dinner, I served this recipe with diced boiled potatoes, and fresh corn kernals cut off the ear on the stove in butter with salt and pepper to taste.

Teriyaki Marinated Meatballs

1 (16 ounce) frozen package of Italian style meatballs

1 cup Veri Veri Teriyaki Sauce and Marinade

In a bowl, take meatballs and place teriyaki marinade on top; stir to blend.

Let sit for 1 hour.

In a heavy saucepan, put in meatballs and marinade.

On medium-high heat, bring sauce to a boil; stir occasionally.

Let cook for about 20 minutes or until meatballs are heated through.

Serve immediately.

Random Picks: Dessert Idea

For some reason, most of the ideas I think of come as I am lying in bed about ready to go to sleep. The other night I thought of this dessert idea and put my idea in action. It is rather quite simple and looks fun. I took tall stemmed champagne glasses. I made some vanilla pudding and set it aside in a separate bowl, then made some chocolate pudding in another bowl. I layered the vanilla and chocolate pudding and filled the glasses about 3/4 full. I added the rest with fresh whipped cream, and garnished with a strawberry. It is a very simple, quick, elegant looking dessert!

Random Picks: Sushi

I just tried sushi for the first time. Phew, I did! Really...!! For those of you that know me very well, you know I can't stand to eat anything from the sea. I have never had the pallete for seafood. Tonight Scott wanted to go out to eat and as we were discussing where to go I got out the phone book for more ideas. I turned to a Japanese restaurant ad and he said he could go for some sushi. I gave him a scrunched up face and said, "Eww". I knew they would have other choices of food to order so off we went to Osaka Japanese Restaurant located in Olympia, WA. On the way he was convincing me that sushi really was good and he had the same reaction as I did at first. Just the thought of raw fish doesn't sound to appetizing. I ordered the Beef Yakisoba (picture below), Scott ordered the plate of Sake (Salmon) sushimi (picture to the right). When we got our food, Scott poured the soy sauce into the little dish they bring you, and added just a little wasabi to make the flavor mild for me. He gave me a large piece of ginger to cleanse my pallete and cut off a small piece of fish, dipped it in the sauce, and in my mouth it went. First reaction was: it was okay- melt in your mouth though, soft but chewy- definately not fishy. Atleast I was proud of myself for trying it and so was Scott! He also ordered some Spicy Salmon sushi rolls (Salmon, some diced veggies, seaweed wrap and white rice). That was actually my favorite. I couldn't even taste the raw fish in it at all and was very spicy, rolled in rice with vegetables inside. Yum!

The Beef Yakisoba (the red is pickled ginger)

Random Picks: Southern Girl Sweet Tea (and Recipe)

I got introduced to sweet tea about a year ago when my boyfriend, Scott, and I were grocery shopping and he added a gallon of sweet tea to the shopping cart. After we got home, I took a sip and was instantly addicted.

Growing up, my mom would make an unsweetened black tea. I always added a bit of white sugar to my glass to make it a little sweeter and sometimes a slice of fresh lemon and mint leaves. As we know, when you add something like sugar to a cold glass of tea and stir almost all of it ends up at the bottom and doesn't dissolve. It may sweeten it a little, but by the time you get to the bottom of your drink the last gulp is nothing but a gritty mouth full of sugar.

I had remembered in one of my cookbooks there is a recipe for sweet tea. I modified this recipe a little but you can find the original recipe in the cookbook, "The Get 'Em Girls' Guide to the Power of Cuisine: Perfect Recipes for Spicing Up Your Love Life" by Shakara Bridgers, Heniece Isley, and Joan A Davis.

Southern Girl Sweet Tea

3 big tea bags of black tea

1/8 teaspoon baking soda

2 cups boiling water

1 cup white sugar

6 cups cold water

Combine tea bags and baking soda in a large glass container.

Add the hot water.

Let steep for 15 minutes.

Dispose of the tea bags-do not squeeze the tea out of them.

Pour tea mix into a 2-quart container.

Add the white sugar.

Stir until sugar is dissolved.

Add the cold water.

Put in refrigerator to cool.

Enjoy with ice, lemon slices, and fresh mint leaves.

Recommended Restaurant: Norma's Burgers, Olympia, WA

When I first began this blog in March of 2009 I was so excited to go out and try new restaurants and coffee shops. I thought it would be fun to pick a new place to eat, and write a little review, from my perspective, on the quality of food I ordered, the service, and cleanliness of the restaurant. After many visits to this particular restaurant I am going to highly recommend this place to eat:

Norma's Burgers is located in Olympia, WA. They have two locations just a few miles apart from each other, both located off Martin Way. One of their locations is right off the I-5 in Nisqually. My family has eaten there numerous times in the past few months. Everytime we walk in we are seated immediately. The place is clean, the waitstaff is always ready to serve you and friendly, and the menus look new. I always find it disgusting when you go out to eat and are handed a sticky, food-smeared-on-plastic menu (really, who wouldn't find that disgusting!). Norma's Burgers menu is simple- salads, seafood, hamburgers, sandwiches, and shakes.

When we order our food it has always come out in a timely manner and is served to us hot! The food is always so fresh and satisfying. My favorite is the cheeseburger combo (with french fries and soda). I have had the chicken fingers, and also the double cheeseburger. I have never been disapointed with anything I have ordered. You can taste how fresh the meat is, soft the hamburger bun is, and crisp the raw vegetables are on the burger. My boyfriend often orders the General Patton burger (a juicy patty topped with double cheese, bacon, jalepenos, pineapple and mustard). He is always satisfied. I asked him for his opinion and he said, "They seem to take pride in their food. If I want to go out and get a high-quality, old-fashioned hamburger, Norma's Burgers is the place that comes to mind". The prices are very reasonable for the quality, and amount of food you are served.

They serve breakfast and dinner. There are always customers inside, and the place seems to stay busy- always a positive sign of a good restaurant.

If you want to try a new place to eat in Olympia, I highly recommend you stop and try Norma's Burgers. I would love to hear what you think of the place too.

You can visit their website and take a look at the menu online: normasburger.com

Recipe: Chicken Milanese with Spring Greens

My kitchen helper pounding the chicken

Chicken ready to be cooked

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon salt, divided
dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs (I used Panko breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallot or small heavy skillet.

Combine breadcrumbs and cheese in a shallow dish.

Place flour in a shallow dish.

Place egg white in a shallow dish.

Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Dredge chicken in flour; dip in egg white.

Dredge in breadcrumb mixture.

Place chicken on a wire rack; let stand for 5 minutes.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 3 minutes.

Turn chicken over; cook 2 minutes or until browned and done.

Add 2 tablespoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk.

Add greens; toss gently.

Place 1 chicken breast half and 1 cup salad on each of 2 plates.

Serve with lemon wedges.

Cooking Light, May 2010

Random Picks: The Love for Cooking and Baking!

I love to cook! It's that simple. Having someone to cook for makes it even more enjoyable. I like to plan my meals out a week in advance- plan my menu on the weekends and go grocery shopping. When Monday comes, after a long day at work, I have all the ingredients already in the kitchen and can get dinner on the table in a short time.

Lately, I have been thinking about how I got so interested in cooking. I know I was young. I had a grandma that was an excellent baker and when she came to visit we would have a "baking day". During the holiday's, my mom would bake up a batch of sugar cookies for us to decorate and put a plate together for our friends and neighbors. At about the age of 10, one of my chores was to make dinner once a week. I remember often making my family tostadas. When a kid learns to cook you have to start somewhere, and that is where I began.

Growing up, my mom always cooked a solid, healthy meal and we would all sit down and eat together. The simply variety of food she prepared got me interested in how to cook. Soon I began getting cookbooks and looking at food magazines. By the time I moved out of the house I had boxes and boxes of cookbooks, almost too much kitchenware, and a huge passion for cooking.

I'm not much of a sweet eater, but baking is one of my most favorite things. I find it satisfying to mix a whole lot of ingredients in my KitchenAid mixer and watch it all blend together into a sweet-smelling, gooey mix. I remember as a little girl, the best thing when my mom baked was she let us lick the spatulas, mixer paddle, and swip the bowl of batter with our fingers after she was done.

Today, I have even a bigger love for food. With many years of experience behind me, I find myself so excited to get in the kitchen and cook. I am happiest when I am in the kitchen!

Bon Appetit!

Recipe: Mocha-Chocolate Shortbread

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

2 teaspoons instant coffee granules

2/3 cup butter, softened

1/2 teaspoon vanilla extract

2 cups (12 ounces) semisweet chocolate morsels, divided

vanilla or coffee ice cream (optional)

Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended.

Stir in 1 cup chocolate morsels.

Press dough into an ungreased 9-inch square pan; prick dough with a fork.

Bake at 325 degrees for 20 minutes or until lightly browned.

Sprinkle remaining 1 cup morsels over top, and spread to cover.

Cut shortbread into 25 (about 1 3/4 inch) squares; cut each square into 2 triangles.

Let cool 30 minutes in pan before removing.

Serve with ice cream, if desired

Southern Living, July 2004

Recipe: Roast Chicken with Balsamic Bell Peppers

3/4 teaspoon salt, divided

3/4 teaspoon fennel seeds, crushed

1/2 teaspoon black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 (6 ounce) skinless, boneless chicken breasts

2 tablespoons olive oil, divided

cooking spray

2 cups thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 teaspoons chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat.

Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.

Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

Add 1 1/2 teaspoons oil to pan.

Add chicken; cook 3 minutes or until browned.

Turn chicken over; cook 1 minute.

Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray.

Bake at 450 degrees for 10 minutes or until done.

Heat remaining olive oil over medium-high heat.

Add bell peppers, shallots, and rosemary; saute 3 minutes.

Stir in broth, scraping pan to loosen browned bits.

Reduce heat; simmer 5 minutes.

Increase heat to medium-high.

Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 mintues, stirring frequently.

Serve bell pepper mixture over chicken.

Makes 4 servings

Cooking Light, January 2010

Recipe: Blackberry Supremes

1 (15 ounce) package refrigerated piecrusts

1/3 cup water

1/2 cup sugar

2 tablespoons cornstarch

2 tablespoons butter

1 pint fresh blackberries

1 (3 ounces) package cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface.

Cut piecrusts with a 2 1/2 inch star-shaped cutter, and fit into lightly greased minature muffin pans.

Bake at 350 degrees for 7 minutes or until golden.

Remove from pans, and cool on wire racks.

Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heatl

Boil, constantly, 1 minute; remove from heat.

Stir together cream cheese and next 3 ingredients.

Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture.

Sprinkle with additional powdered sugar, if desired.

Makes 20 tarts.

Southern Living July 1999

Recipe: Korean BBQ Beef (Pul-Kogi)

1 pound beef top sirloin, thinly sliced

6 cloves garlic, minced

1/2 pear, peeled, cored, and minced

2 green onions, thinly sliced

4 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds

1 teaspoon minced fresh ginger

freshly ground black pepper to taste (optional)

In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice vinegar, sesame seeds, fresh ginger, and ground black pepper.

Seal, and refrigerate for 2 to 3 hours.

Preheat grill pan over high heat.

Brush oil over grill pan, and add beef.

Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Makes 4 servings

Allrecipes.com

Recipe: Cranberry-Orange Scones

1 3/4 cup all-purpose flour

1/2 cup dried cranberries

2 teaspoons baking powder

2 tablespoons packed brown sugar, divided

2 teaspoons grated orange peel

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, chilled, cut up

2/3 cup plus 2 tablespoons buttermilk, divided

Heat oven to 400 degrees.

Combine flour, cranberries, baking powder, 1 tablespoon of the brown sugar, orange peel, cinnamon and salt in large bowl.

With pastry blender or 2 knives, cut in butter until mixture resembles pea-size pieces.

Slowly stir in 2/3 cup of the buttermilk just until soft dough forms and pulls away from sides of bowl.

On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick.

Cut into 8 wedges; place on parchment paper-lined baking sheet.

Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

Bake 12 to 15 minutes or until golden brown.

Cool on wire rack.

Serve warm or at room temperature.

Makes 8 scones.

Cookingclub.com January 2010

Recipe: Barbequed Beef Ribs

4-6 short ribs, browned
1 medium onion, chopped
1/4 cup vinegar
2 tablespoons sugar
3 tablespoon Worcestershire sauce
1/2 cup celery
1 cup catsup or small can tomato sauce
1/2 cup water

Brown meat.
Mix all ingredients together.
Pour over meat.
Bake at 350 degrees for 2 hours.

If using a crockpot, brown meat, pour all ingredients over meat.
On low setting, cook for 8 hours.

Makes 6 servings

A family favorite!

Random Picks: Cake Making Disasters

I just received this link to this cake making disaster blog...
Check it out at www.cakewrecks.blogspot.com

Recipe: South-of-the-Border Chicken & Pasta Skillet

2 cups medium-shaped pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 jar (16 ounce) Taco Bell Home Originals Thick N Chunky Salsa
1 package (10 ounce) frozen corn
4 ounce (1/2 of 8 ounce package cream cheese, cubed
1/4 teaspoon chili powder
1 cup mexican style finely shredded four cheese, divided

Cook pasta as directed on package.

Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 minutes or until done.

Add next 4 ingredients; mix well.

Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring constantly.

Drain pasta; add to chicken mixture with 1/2 cup shredded cheese.

Simmer 3 minutes or until cheese is melted, stirring occasionally.

Top with remaining shredded cheese; cover.

Remove from heat.

Let stand until cheese is melted.

Makes 4 servings.

Kraft Foods- Food & Family magazine Spring 2010

Recipe: Caramel-Peanut Butter Bars

1 (18.25) box yellow cake mix

1 cup regular oats

2/3 cup creamy peanut butter

1 large egg, slightly beaten

2 to 3 tablespoons whole milk

1 (8 ounce) package cream cheese, softened

1 (12.25) jar caramel ice cream topping

1 cup semisweet chocolate morsels

Preheat oven to 350 degrees.

Lightly grease a 13x9 inch baking pan.

In a large bowl, combine cake mix and oats.

Using a pastry blender or 2 forks, cut in peanut butter until mixture is crumbly.

In a small bowl, combine egg and milk.

Add to peanut butter mixture; stir just until combined.

Reserve 1 1/2 cups peanut butter mixture.

Press remaining peanut butter mixture into prepared pan.

In a medium bowl, beat cream cheese at medium speed with an electric mixer until fluffy.

Add caramel topping; beat just until combined.

Carefully spread over peanut butter layer in pan.

Break small pieces; sprinkle over cream cheese layer.

Sprinkle with chocolate morsels.

Bake for 30 minutes, or until nearly set in center.

Cool completely in pan on a wire rack (about 1 hour).

Cut into 8 large bars, and wrap in parchment paper and twine.

Sandra Lee Semi-Homemade magazine March/April 2010

Recipe: Bacon Omelet Roll with Salsa

8 eggs

1 cup milk

1/2 cup flour

1 red pepper, finely chopped

8 slices bacon, cooked, crumbled

3 green onions, chopped

1 teaspoon dried oregano leaves, crushed

1 cup sharp cheddar cheese

1 cup salsa

Heat oven to 350 degrees.

Line a 15x10x1 inch pan with parchment paper, with ends extending over shortest side of pan.

Spray with cooking spray.

Beat eggs, milk, and flour in large bowl with whisk until well blended.

Stir in next 4 ingredients; pour into prepared pan.

Bake 14 to 16 minutes or until edges are almost set.

Top with cheese; bake 2 minutes or until melted.

Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled.

Place on platter; cut into slices.

Serve with salsa.

Makes 8 servings.

Kraft Foods- Food & Family Magazine Spring 2010