{A New Fave!}

In the mood for a chocolate overload, that is rich and wonderful?!?

Then this is a MUST MAKE dessert... best of all, its really easy.

"Brownie Pudding" By Ina Garten

Melt 2 sticks of butter and allow to cool.

Beat 4 eggs and 1 cup of sugar. Add 1 tsp of  vanilla.

In separate bowl combine 3/4 cup good cocoa powder and 1/2 cup of flour and 1 tsp of instant coffee.

Slowly combine flour/cocoa mixture into egg/sugar bowl.

Slowly pour melted butter into batter, mix well.

Pour into 9x12 greased pan.  Place pan in a larger pan, add about 1 inch of water to create 'water bath.'

Bake at 325 for exactly 1 hour.

Devour while warm, and enjoy with ice cream if desired!

Italian Wedding Soup

Ingredients

For the meatballs:

• 3/4 pound ground chicken
• 1/2 pound chicken sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt and freshly ground black pepper

For the soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Recipe from Ina Garten: FoodNetwork

In the Mood...

...To COOK!

The last few days I have been in a mood to cook.  Its been relaxing for me, and I have really enjoyed doing it.  Leslie posted that she was planning on making homemade Vegetable Beef Soup... so guess what I made.  Soup sounded really good so Wednesday night that's what we had, and it turned out pretty great.  I cooked it in the crock pot and served it with corn bread.

Tonight I made some delish chicken, again I used my crock pot. I didn't even use a recipe...  I chopped carrorts, celery, onion and garlic into small pieces, added 2 cans of cream of mushroom soup, 1 packet of yellow onion seasoning mix, a little water, and then threw in 4 chicken legs, a chicken breast and some 4 peeled halved potatoes.   By the time I got home, the chicken was falling off the bone, and may I just add the it smelled wonderful.  

 Did I mention how much I like love  my crock pot, especially on the days that I work.  I get everything chopped up the night before and then in the morning throw everything in the pot, turn it on low and forget about it.  After a long day @ work, I walk in the house, and I can smell dinner waiting for me.  Needless to say I think my parents like it when I cook... It mixes things up a bit.

Hot Buttered Rum

I have found a new favorite winter drink, although it really isn't the healthiest drink, it was absolutely delish! And best of all it was super easy to make.

WHAT YOU NEED
1 stick of butter (salted)
2 cups brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
A pinch of ground cloves
Hot Water
Dark Rum
Whipped Cream (if desired)

HOW TO MAKE IT
Let the butter soften in a med. size mixing bowl.  Add all ingredients except water and rum, and whipped cream.  Beat with beaters to combine.  This is called your "batter."

In a mug, add 2 tsp. of batter, and hot water, I used 5 oz. of water ( this would depend on the size of your mug).  Add 1 shot of Rum (3oz). Still water, rum, and batter till dissolved.

 Top with whipped cream, and sprinkle with cinnamon or cinnamon sugar.

Enjoy!!

Warm Apple Pie Anyone?

Any takers?  Well this ain't your momma's apple pie folks... this is the "Adult Version."


A girl I have class with gave me a recipe for a fall drink called Warm Apple Pie.


Bobby and I are putting it together Saturday and will be enjoying the afternoon curled up on the couch, drinking apple pie, watching football, eat yummy food, and probably will be laying around in our sweats.  


I cannot wait! 


Here's the mix:


1 gal of Apple Cider
1 gal of Apple Juice
3 Cups sugar
5-6 cinnamon sticks
1/5 bottle of EverClear - - - - (Which is not legal sold in all 50 states...but don't worry, it is in Michigan!)


Put Cider, juice, sugar and sticks in a huge pot, bring to a boil.  Let boil for about 10-15 minutes, and then allow the mix to cool so its warm.  Add the entire bottle of EverClear and let the good times role.

Berry Bliss Cake

what you need

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

3/4 cup  cold milk

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 cup  each fresh raspberries and sliced strawberries

1/4 cup Blackberries

1 pkg.  (10.75 oz.) frozen prepared pound cake, thawed

1/4 cup Orange juice

make it

1 BEAT pudding mix and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP. Combine berries; reserve 1/2 cup 2.  Cup three layers of the cake 3 BRUSH cake layers with juice. 4 STACK cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining COOL WHIP and reserved berries. Refrigerate 4 hours.

Warm Italiano Spread

Thought I would share an easy appetizer that was a big crowd pleaser.

what you need

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese

1/4 cup  Pesto

1 Plum tomato, chopped

1/4 cup  KRAFT Finely Shredded Italian* Five Cheese Blend

TRISCUIT Cracked Pepper & Olive Oil Crackers

make it

HEAT grill to medium heat. Place unwrapped Neufchatel cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips

HOW TO PREPARE IN YOUR OVEN

Prepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.

Courtesy of Kraft.com

Peanut Butter & Fudge Swirl Pie

I made this pie for Bobby's birthday and it was a BIG hit...

I will share the recipe... it was super easy and the recipe is from KRAFT.

what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup  Sugar

1/4 cup Creamy peanut butter

2 cups  thawed COOL WHIP Whipped Topping

1 OREO Pie Crust (6 oz.)

1/4 cup  Hot fudge ice cream topping, warmed

make it

BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.

SPOON into crust. Drizzle with fudge topping; swirl gently with knife.

REFRIGERATE 4 hours or until firm.

Foil-Pack Chicken Fajita Dinner

 What You Need!

1-1/2 cups instant white rice, uncooked

1-1/2 cups  hot water

1 Tbsp.  Taco Seasoning Mix

4 small  boneless skinless chicken breast halves (1 lb.)

1 each green and red pepper, cut into strips

1/2 cup  Thick 'N Chunky Salsa

1/2 cup  Mexican Style Finely Shredded Taco Cheese

Make It!

HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

Make Ahead

Prepare these foil packets in the morning and refrigerate. At meal time, pop them in the oven and bake as directed.

Substitute

No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Serving Suggestion

Top off each portion with  Sour Cream just before serving.

  

KRAFT.com

Layered Enchilada Bake

Something delicious to make for dinner! 

Bobby and I loved it!

What You Need!

1 lb. lean ground beef

1 large  onion, chopped

2 cups  Salsa

1 can  (15 oz.) black beans, drained, rinsed

1/4 cup  Italian Dressing

2 Tbsp.  Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup  Sour Cream

1 pkg. (8 oz.)  Mexican Style Finely Shredded Four Cheese

Make It!

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min. or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

 

 

Make Ahead

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

 

 Serving Suggestion

Top with chopped tomatoes, shredded lettuce and cilantro.

 

Courtesy of KRAFT Food

Crockpot Potato Soup

This was by far the best and easiest potato soup I have ever had. I got the recipe from Leslie, and this soup is to die for.

I made it this weekend for my parents and Bobby, and everyone loved it !

1 (2lb.) pkg. frozen hash browns
1 (32oz) ctn. chicken broth
1 (8oz.) block cream cheese (do not use fat free)
2 cans cream of chicken soup
1 c. diced celery
1 pkg. bacon bits
1 c. shredded carrots

Place in crockpot:

Vegetables
Cream cheese
Potatoes
Cream soup
Chicken broth

Cook on low 6 to 8 hours. Thirty minutes before serving, stir in bacon bits. Serve with shredded cheese & sliced green onion. Diced ham can be substituted. Serves 8-10.

Candy Apple Pie

What you need!

 FILLING:
6 cups Granny Smith Apples, peeled and thinly sliced.
2 tablespoons Lime juice
3/4 cup sugar
1/4 cup all purpose flour
1/2 tsp. cinnamon or nutmeg
1/4 tsp. salt
2 tbs butter

TOPPING:
1/4 cup butter
1/2 cup brown sugar
2tbs whipping cream
1/2 cup chopped pecans

MAKE IT!

In separate bowl, Toss apples with lime juice.
In a second bowl, combine dry ingredients.  Add apples, and toss to coat.
Place filling into bottom of pie pastry (9'' pastry).
Dot filling with butter.
Cover with top pastry.
Flute edges high, and cut steam vents
Bake @ 400 degrees for 40-45 minutes or until crust is golden brown and apples are tender.

ADD IT!

Melt butter in saucepan, stir in brown sugar. Bring mixture to a boil, still continuously.
Remove mixture from heat, add pecans and whipping cream.
Pour over pie and return to oven for 3-5 minutes or until topping is bubbling.

Potato Cheddar Soup

What you Need!

2lbs. red-skin potatoes, peeled & cut into 1/2 inch cubes
3/4 cup coarsely chopped carrots
1 medium coarsely chopped onion
3 cups chicken broth
1/2 tsp salt
1 cup half and half
1/4 tsp black pepper
2 cups (8 oz) shredded Cheddar cheese

Make it!

Place potatoes, carrots, onion, broth and salt into slow cooker. Cover: cook until veggies are tender.  LOW 6-7 hrs, HIGH 3-4 hrs.  Stir in half and half, and pepper, cook on HIGH for 15 minutes.  Turn off heat and remove cover; let stand for 5-8 minutes. Stir in cheese until melted.

Yield: 6 servings

Delicious, Simple and Quick.

Three-Cheese Chicken Penne Pasta Bake

 What You Need!

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg.  (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can  (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed 

 * I did not know this: Neufchatel Cheese is Reduced fat cream cheese.*

1 cup  Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

Make It!

HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Enjoy! 

Courtesy of  www.Kraft.com