Cinnamon Apple Chips

As I stated in my last post of Applesauce Delight my hubby is on a new found apple kick so I am breaking out all the fall apple recipes while it last!! This is a wonderful snack recipe and is so easy you can make them anytime! I cook mine while my applesauce is in the crock pot so we can enjoy them together!

Cinnamon Apple Chips
4 large apples, your choice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1. Preheat oven to 250.
2. Slice apples thinly crosswise. Cut out the seeds
3. Mix the cinnamon and nutmeg in a bowl, add apples and toss lightly
4. Place on greased cookie sheet and bake for 2-3 hours or until crispy flipping once 

Enjoy!!!

Applesauce Delight

I love fall and everything about it! All the wonderful smells, traditions and especially food!!! One of my absolute favorite fall staples are apples! They are so versatile and incredibly yummy no matter how you cook them. Right now the hubby is on an extreme apple kick which delights me because it gives me the excuse to break out all my apple recipes and force him to consume as much fruit as possible!!! :0) So in honor of my hubby's new found love of apples I decided to make his  favorite apples recipe, Applesauce! Because who doesn't love a good applesauce?! And so many people don't realize just how easy it is to make your own applesauce without all the not so yummy preservatives that are added to the applesauce on the shelves at the grocery store! This is great for baby food as well, all you need to do is make sure it is pureed well and freeze in ice cubes, thaw in the refrigerator or for a few minutes in the microwave when your ready to serve to your little apple lover. This recipe will freeze well for about 3 months or keep for about 3 weeks in the refrigerator. The best thing about this recipe is the versatility. You can always add your favorite fruit so if your feeling like you need more pears in your life add a few, basically any tough fruit will hold up well in this recipe. 

Applesauce Delight
1 lemon peel 
7 teaspoons, or more to taste, brown sugar
2 tablespoons, ore more to taste, ground cinnamon
8-10 medium apples, this recipe works best if you use a variety of apples, I go crazy at Publix and grab whatever looks good at the moment

1. Peel and core the apples and cut into small chunks.
2. Place in greased crock pot and add cinnamon, lemon peel and brown sugar. 
3. Cover and cook on low for about 4 hours or until it reaches the desired consistency. We like ours a little more chunky so I cook for about 3 1/2 to 4 hours and then whisk. If you are using for baby food or like yours a little more thin then use an immersion blender to get to desired consistency. 
4. Cool completely and refrigerate or freeze.

Enjoy!!!

Chicken Pot Cake

Hey guys!!! Sorry for the delay in my posting lately! We have been super busy with a move and school and work so I'm back and ready to give you lots of yummy recipes ripe for fall!! So lets jump back in with one of my favorites!! This recipe is probably my mom's favorite recipe that I make, in fact every time she visits she request this meal so she can take lots and freeze it and warm it up to enjoy later! And since there are so many wonderful ingredients thrown into this dish I am calling it Chicken Pot Cake, because lets face it... Everything is better when it has cake in the name!! I often change this recipe around to include whatever veggies I'm into at the moment and what happens to be laying around my pantry!! So feel free to substitute all your favorites and enjoy!

Chicken Pot Cake
2 packages of refrigerated pie crust
1 egg beaten
4 chicken breast halves
seasoning salt
pepper
2 tablespoons cooking oil
1/2 cup melted butter, plus 2 tablespoons
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (make sure you use the chicken base in the mason jar, the regular chicken stock doesn't bring out the richness this recipe needs)
5 tablespoons minced garlic
1 onion minced
1 1/2 cup frozen peas, cooked
1 1/2 cup cooked carrots
5 large potatoes, cooked to fork tender but not overdone
pinch of nutmeg

1. Preheat oven to 350
2. Season chicken breast with seasoning salt and pepper. In the cooking oil saute breast until cooked thoroughly. Remove from heat and cut into small chunks. 
3. In saucepan melt the additional 2 tablespoons and saute onions and garlic until onions are transparent.
4. In large saucepan melt butter, when the butter starts to bubble add the flour slowly to make a roue. Cook the roue until it is the consistency of peanut butter and slightly browned. Slowly add cream while whisking and stir until thickened. Add peas, carrots, potatoes, onions, garlic and chicken and remove from heat.
5. Remove pie crust from packages and brush with the beaten egg.  Place on greased baking sheet and cook in preheated oven for about 5-7 minutes or until the crust is starting to bubble and browns some. Remove from oven and place the dishes you plan to use upside down on top of the baked crust to leave an imprint. Cut out the crust so they will fit nicely over your bowls. 
6. Grease 4 oven safe bowls, I use my set of Corning Ware dishes ranging in the sizes from 1/2 quart to 2 1/2 quart so that I can freeze the larger portions and reheat the smaller ones for leftovers. Place the prepared chicken mixture in the oven safe bowls and cover with the crust. Cut a few slits in the middle to vent and bake for about 25 minutes or until crust is slightly browned and the filling is hot.

Enjoy!!!

Creamy Fettuccine Alfredo

I LOVE comfort food especially cheesy, creamy comfort food and this recipe definitely achieves comfort food nirvana. I usually add shrimp and scallops or chicken and whatever veggies I'm craving that night, broccoli, peas, carrots, bell peppers, or all the above!! Add all your favorites to make it your special dish!!


Creamy Fettuccine Alfredo
8 ounces softened cream cheese cut into chunks
 3/4 cup Parmesan cheese, grated
1/2 cup butter
1/2 cup heavy cream, plus a little more to reach your desired consistency
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 onion-chopped
8 ounces fettuccine noodles
all your favorite veggies or meats
white truffle oil


1. Chop onions and saute in skillet until transparent, remove from heat
2. In large pot heat cream cheese, Parmesan cheese, butter, heavy cream, black pepper, garlic salt and onions and cook until everything is melted and bubbly. Top with your favorites and drizzle with truffle oil


Enjoy!!!

Crock Pot Cheesy Enchiladas

I've got a great recipe for you tonight if your looking for a quick, easy, one dish Mexican dinner that satisfies everyone! I suggest adding all your favorites, corn, tomatoes, bell peppers, whatever your in the mood for! The best thing is you can make it the night before, pop it in the fridge and whip it out after work and you have a warm, delicious dinner in a little over an hour with no supervision so more family time! 


Crock Pot Cheesy Enchiladas
2 pounds ground beef
1 large onion
1 green bell pepper
4 tablespoons minced garlic
1 10.75 ounce can cream of mushroom soup
1 10.75 ounce can cream of chicken soup
1 beef bullion cube
1 can Rotel tomatoes
1 packet taco seasonings
1 can black beans
3 cups Mexican cheese blend
1/2 jar Old El Paso Cheese and Salsa
1/2 cup sour cream
1 16 ounce bag yellow rice
3/4 cup water
packet corn tortillas


1. Brown beef in skillet and drain.
2. In large saucepan bring 3/4 cup water, beef bullion cube, taco seasonings and browned beef to a simmer and cook for 15 minutes.
3. Chop onion and bell pepper and saute in skillet with minced garlic until onions are transparent.
4. While onions and beef are simmering cook the rice according to directions.
5. In large bowl combine onions, bell pepper, garlic, cream of mushroom soup, cream of chicken soup, Rotel tomatoes, black beans, Old El Paso Cheese and Salsa, sour cream, all but 3/4 cup of cheese and rice.
6. Spray the bottom and sides of crock pot with non-stick spray and start layering. Start with a thick layer of tortillas, then add a layer of beef and finally the onion and cheese mixture, continue till all the beef and cheese mixture are used ending with a layer of tortillas and top with remaining cheese. 
7. Cover crock pot and cook on high for 1 hour and 45 minutes to 2 hours or until cheese is melted and bubbly.


Enjoy!!!!

Easter Ham

One of my favorite holiday meals is honey, brown sugar ham. I go all the way with this ham recipe, and it is one of my families favorites. I make this at least 4 times a year and it is always such a hit that nothing is left over! Although I call it Easter Ham it is of course great is for Thanksgiving, Christmas or any other time you are craving this wonderful comfort staple!


Easter Ham
1- 9 pound bone in spiral ham


Glaze
1 1/2 cups maple sugar
1 1/2 cups dark brown sugar
6 tablespoons whole-grain Dijon mustard
1/2 cup honey
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg


1. Preheat oven to 350
2. Place ham in roasting pan and pour about 1 cup water in the bottom, cover tightly with tin foil and bake covered for 1 hour and 40 minutes until heated throughout and tender.
3. Whisk all ingredients together in a saucepan over medium heat and bring to a simmer, simmer for 3 minutes and remove from heat.
4. Now this is key, remove ham and take off tin foil, ever-so-easily separate the layers while using a suction to pour the glaze in between the layers. After the glaze is spread thickly into the spiral pieces pour and brush the remainder of the glaze over the ham.
5. Raise temperature to 400. Return the ham to the oven and bake for an additional 25 minutes, remove and let rest for 10 minutes before serving.


Enjoy!!!!!!

Lightly Breaded and Fried Fish with Dill Sauce

So one of my favorite meals is fish, any way I can get it, fried, breaded, grilled or baked it's wonderful in any form. And one of the best things about fish is the endless possibility of what you can do with it and if you get tired of one type then move on, there are so many to choose from you can't go wrong! I made this recipe with Sole fish which is a little uncommon from what you usually see at your favorite restaurant, which is great for me because I am always up for new taste, you could also use Halibut or Haddock or your favorite light white fish. 


Lightly Breaded and Fried Fish with Dill Sauce
2 large onions thinly sliced
1 stick unsalted butter
6 filet's of Sole fish, or your choice
1 cup plain Greek yogurt
1 tablespoon chopped cilantro
1 tablespoon chopped dill
1 cup a/p flour
1 cup semolina flour
1 teaspoon seasoning salt
1 teaspoon onion flakes
1 teaspoon garlic powder
1 quart buttermilk
vegetable oil for frying


1. Place fish in a large bowl and cover with buttermilk while you prepare the other ingredients.
2. In a large pot melt butter over medium heat, add in 1 1/2 cups water and bring to a boil. Add in onions and cover and cook for 40 minutes or until caramelized and the mixture has become thick, if your pan dries out add in a few tablespoons of water. Remove and set aside
3. Combine yogurt, chopped cilantro, and dill in a small bowl, refrigerate until ready to serve
4. Combine both flours, seasoning salt, onion flakes and garlic powder in a large bowl
5. Heat 1/4 inch oil in large skillet
6. Remove fish from buttermilk and dredge in flour mixture, place in pan and cook until browned and tender, about 8 minutes, turning over half way through. Remove from pan and drain on paper plates.
7. Serve topped with the onion mixture and dill sauce.


Enjoy!!!!

Rosted Corn

So as y'all know my hubby and I love corn! I particularly love the roasted corn on the cob you get at the fair with all of the different toppings mixed in but since we live in an apartment and don't have a huge roaster to use I decided to try it in the oven instead and to my great delight it worked!! And tasted delicious!!! Add your own spin on the toppings and see how it turns out!!


Roasted Corn
4 corn cobs with the shucks still on
olive oil
toppings


1. Preheat oven to 375
2. Peel down shuck and remove silt 
3. Brush on olive oil and sprinkle with seasoning salt, garlic powder, onion flakes and your choice of cheese and cover again with shuck
4. Bake on a greased cookie sheet for 45 minutes or until you reach your desired texture turning ever so often


Enjoy!!!

Stuffed Up Green Bell Peppers

Hey guys!! So sorry I have been so absent lately but we have had LOTS going on! So I will catch everyone up with a few new yummy recipes! To start I will post my delicious Stuffed Up Green Bell Peppers, these are wonderful veggies stuffed with all sorts of great ingredients and if you aren't a big fan of green bell peppers then try red bell peppers, no matter what you use I promise you will love them!!!


Stuffed Up Green Bell Peppers
4 large green bell peppers
1 1/2 pound ground beef (you could use turkey if you like that better)
1 large onion chopped
4 cloves garlic minced
2 packets McCormick Flavor Sensations (you can also use beef bullion cubes instead)
2 teaspoons seasoning salt
1 teaspoon garlic powder
2 cups cooked white rice
3/4 cup sour cream
3/4 cup jarred Old El Paso Cheese and Salsa
1 can diced tomatoes (not drained)
1 cup hot water
bread crumbs
1/2 cup (or more to taste) Parmesan cheese


1. Brown meat and drain fat.
2. Saute onion, garlic, 1 packet of McCormick seasoning or 1 bullion cube, seasoning salt and garlic powder together until onions are transparent.
3. In large bowl mix meat, onion mixture, cooked rice, sour cream, cheese sauce, and tomatoes together.
4. Cut the peppers lengthwise and remove the seeds and ribs
5. Stuff each pepper generously with mixture and place in a greased casserole dish and cover with desired amount of bread crumbs and cheese.
6. Add the 2'nd packet of McCormick seasoning to 1 cup hot water and mix well, pour in the bottom of the casserole dish and cover with foil.
7. Bake at 350 covered for 45 minutes, remove foil and baste with the juices and return to oven uncovered for another 10-15 minutes or until the bread crumbs are toasty and the cheese is browned.


Enjoy!!!!!!!

Scallop, Shrimp and White Truffle Risotto

I love trying new recipes as often as possible, some are less than noteworthy and some hit the mark dead on. This is one of my new favorite recipes and it was super easy to make. If you have never made a risotto before don't be worried it's a lot simpler than you might think and the outcome is more than worth it. This was such a hit at my house that there wasn't anything said during supper and believe me that's saying something!!!


Scallop, Shrimp and White Truffle Risotto
2- 8 ounce bottles clam juice
1 cup chicken broth
3 tablespoons olive oil
1 1/2 pound fresh shrimp, peeled and deveined
1/2 onion chopped
1 green bell pepper chopped
1 cup frozen green peas thawed 
2 tablespoons minced garlic
1 cup arborio rice
1 cup dry white wine
2 tablespoons butter
1 pound scallops 
Truffle Oil, this can be found in speciality shops or even Publix, it is a bit pricey but don't skip this, the flavor isn't there without it
1/4 cup chopped chives
salt and pepper
1 teaspoon parsley
1 teaspoon oregano
1 tablespoon garlic powder
Grated Parmesan cheese


1. Bring clam juice, broth, and 3/4 cup white wine to a boil. Reduce heat and cover to keep warm.
2. Heat olive oil in large skillet and saute shrimp with garlic powder until slightly browned on both sides. Spoon out and set aside.
3. Add onion, garlic,and green bell pepper to skillet and saute until onion is transparent. 
4. Add rice to onion mixture and stir for 1 minute. Add in the other 1/4 cup white wine to mixture and allow to simmer until absorbed. Add 1 cup clam juice mixture and peas and stir. Allow to simmer until the liquid has been absorbed. Continue to add clam juice to rice 1 cup at a time allowing liquid to absorbe each time until all is gone and rice is tender, about 20 minutes. 
5. Stir in butter and shrimp and continue to simmer on reduced heat. Add in parsley, oregano, and salt and pepper to taste.
6. In skillet heat another 2 tablespoons of olive oil and add scallops, saute on each side until golden brown.
7. Plate the risotto and add the scallops on top, sprinkle with the fresh chopped chives and drizzle with a small amount of Truffle Oil, you can always add more later! Top with Parmesan cheese


Enjoy!!!!

Sun Dried Tomatoes and Goat Cheese Chicken

One of my all time favorite chicken recipes combines sun dried tomatoes, onion, garlic and drum roll please... goat cheese! So yummy! If you have never tried cooking with goat cheese don't fret, this full bodied, rich cheese works well with chicken and steak dishese and amps up the flavor to a new level. If youre worried about weather you will love or hate the taste just try using a very small amount with the other toppings and add on to your liking. This dish can be prepared on the grill or on the stove and in the oven if you dont have a grill.


Sun Dried Tomatoes and Goat Cheese Chicken
4 bonelsee/ skinless chicken breast
2 tablespoons minced garlic
2 tablespoons minced onion
2 tablepsoons butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup butter sliced
1 1/2 cup sun dried tomatoes
1/4 cup chopped fresh basil
2 teaspoons dried thyme
2 teaspoons dried orageno
2 teaspoons dried parsley
1/2 teaspoon sea salt
1/2 teaspoon fresh pepper
extra virgin olive oil for brushing chicken
1/2 teaspoopn salt
1/2 teaspoon black pepper
6 ounces fresh goat cheese 


1. Saute' garlic, onion, and 2 tablespoons butter in sauce pan until transparent. Stir in lemon juice and white wine, increase heat and simmer to reduce by half.
2. Reduce heat and add in sliced butter slowly.
3. Stir in tomatoes, basil, sea salt and pepper. Reduce heat to low
4. Brush chicken breast with olive oil and season with salt and pepper, grill over coals for 15-20 minutes or if using skillett, slightly brown on each side and bake in oven safe dish for 10-15 minutes or until done at 400.
5. Right before chicken is done add a couple of slices of goat cheese on chicken and finish cooking. 
6. Spoon the preparred tomato mixture on the chicken 


Enjoy!!!!

Parmesan Garlic Mashed Potatoes

I love all things starchy! Mashed potatoes are something I like to make with just about everything. They are so simple and everyone loves them. The recipe is great because it combines three of my favorites, potatoes, Parmesan cheese and garlic!!!


Parmesan Garlic Mashed Potatoes
8 large baking potatoes
2 cups sour cream
1/2 stick butter
1/2 cup buttermilk
2 cups Parmesan cheese
4 whole cloves roasted garlic (peel garlic, the easiest way is to place the cloves on a cutting board and crush with blade of knife, this makes the skins easier to manage, place in a baking dish and cover with olive oil, bake at 425 for about 30 minutes or until crisped)
3 tablespoons chopped green onions


1. Cut potatoes into large pieces, boil in large pot for about 8 minutes or until fork tender.
2. Drain and return to pot, mash lightly, add in sour cream, butter, buttermilk, garlic and cheese, mash until you reach the desired consistency.
3. Fold in green onions.
Mashed potatoes can cool very quickly. If you need to keep them warm for a while an easy way to make sure they don't burn on the bottom is to place them in a smaller pot over a large sauce pan filled with water on low boil. 
Enjoy!!!

Crock Pot Stuffed Meatballs

I love meatballs, they are one of the most versatile dinner options because you can do so much more than serve them alone. I make a large amount in the crock pot and serve them all week on homemade french bread as subs and over mashed potatoes. These are my favorite because they are stuffed with so many yummy things. I will also post my creamy Parmesan Garlic Mashed Potatoes which is what I like to serve them over. 


Crock Pot Stuffed Meatballs
3 pounds ground beef or turkey
2 teaspoons garlic seasoning
2 eggs
1 teaspoon salt and pepper
1 tablespoon dried thyme
1 tablespoon dried oregon
1 tablespoon dried parsley
2 tablespoons minced garlic
1/2 onion finely chopped
1 cup breadcrumbs
1 cup Parmesan cheese
1 ball of fresh Mozzarella cut into small pieces
2- 15 ounce cans tomato sauce
2 cups chicken broth
1/2 cup Apple Cider Vinegar
1/2 cup brown sugar


1. In large bowl combine meat, garlic seasoning, eggs, salt, pepper, thyme, oregano, parsley, minced garlic, onion, breadcrumbs, and Parmesan cheese.
2. Once well incorporated form small patties and place one piece of mozzarella in the center, close in hole and form ball. Place meatballs in a greased crock pot.
3. In bowl combine tomato sauce, broth, cider vinegar, and brown sugar and pour over meatballs. 
4. Cook on low for 6-8 hours or on high 3-4 hours.


Enjoy!!!!

The Best Ever Chocolate Chip Cookies

When I was a kid my mom made the best chocolate chip cookies. My favorite thing about them was the gooieness consistent with a yummy cookie. She always kept them in the same Tupperware container and every time I opened it the wonderful aroma of fresh baked chocolate chip cookies would come pouring out making you hungry for them. Now she has passed not only the recipe but also the container on to me so every time I bake these wonderful cookies I am transformed back to my childhood and relive the pure joy I got from smelling chocolate chip cookies baking in the oven!


The Best Ever Chocolate Chip Cookies
1 cup butter softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs (room temp)
1 teaspoon almond 
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cup unsifted flour divided
1 teaspoon baking soda dissolved in 1 teaspoon hot water
12 ounces chocolate chips (I like to use the semi-sweet Ghiradelli chocolate chips)


1. Preheat oven to 350
2. In bowl cream butter, add sugars and cream well.
3. Add in flour alternately with the baking soda mixture.
4. Beat in eggs and salt until fluffy. 
5. Reduce speed to slow and add in almond, vanilla, and chocolate chips
6. Drop tablespoon sized amounts on greased cookie sheet and back for 8-12 minutes or until done.
Enjoy!!!!!

Corn Chowder

One of my favorite things to make when the weather is nasty is a good warm soup. This Corn Chowder is a favorite of my hubby's and he always ask for it when it turns cold. I tweak it everytime I make it so feel free to add in any favorites of yours, it can only make it better!


Corn Chowder
1 cup butter
1 onion diced
3 carrots chopped
3 celery stalks chopped
3 cloves garlic minced
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons fresh parsley chopped
1/2 cup chopped green onions
3 cups white corn kernels, frozen
4 potatoes cooked and cut into medium sized pieces
3 cups chicken stock
2 cups heavy cream
Pinch ground nutmeg
Salt and pepper to taste
Small package of bacon cooked and chopped
1/2 cup or more shredded cheddar cheese


1. Melt 1 stick butter in large skillet and add onion, carrots, celery and garlic and saute until onions are transparent. 
2. Add the flour whisking to make roux and cook until browned slightly. Set aside
3. Cook corn in large pot with stock for 10 minutes, add the onion mixture in with the corn and stock and mix thoroughly, heat and bring to a boil.
4. Stir the cream into the corn mixture and add nutmeg, salt and pepper to taste, parsley, bacon, thyme and oregano, lastly add green onions making sure not to over beat the mixture and bruise the green onions. 
5. Cut in remaining butter and allow to sit for at least 5 minutes to thicken the sauce and combine all the spices.
6. Top with cheese
Enjoy!!!!

Blackened Chicken Tomato Alfredo Pasta

A few days ago my mom sent me a text that she had just picked up some Tomato Alfredo Pasta from one of my favorite restaurants back home, this of course started a strong craving for one of my favorite dishes. So here is my creamy, comforting, super easy Blackened Chicken Tomato Alfredo Pasta, my secret is delicious pasta made by Al Dente, they have delicious tender but crunchy pasta pre-bagged that cooks in about 3 minutes. For this recipe I used the Garlic and Parsley Fettuccine from them and let me advise you if you have never tried their pasta go out and by every kind they make immediately because it brings so much flavor to any dish, this is the next best thing to making your own at home.


Blackened Chicken Tomato Alfredo Pasta
1 package chicken tenders
1 1/2 cup blackening spice (I like to use McCormick's Smokehouse Maple because it isn't too spicy and is really grainy instead of powdered so it forms a delicious crust on the chicken)
2 tablespoons olive oil
4 tablespoons minced garlic
1 can sun dried marinated chopped tomatoes
1/4 cup white wine (I like the Cupcake white for this recipe since its just sweet enough to mix well with the spices)
2 1/2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon black pepper
1 pound fettuccine cooked
2 tablespoons butter


1. Preheat oven to 350
2. Dredge the chicken strips in the seasoning of your choice and blacken in a heavy skillet on high heat, transfer to oven safe dish and bake for about 12 minutes or until chicken is done thoroughly and internal temp is at least 160.
3.  In large pan saute garlic in olive oil until caramelized, add the tomatoes and combine well. Add the wine to deglaze the pan. Add the cream and bring to a simmer, simmer until reduced and desired thickness is achieved. 
4. When you have reached the desired consistency add in 3/4 cup Parmesan cheese, cut in butter at the end to thicken sauce. 
5. Plate pasta, sauce and chicken and add the remaining Parmesan cheese on top. I also like to add in broccoli if I don't have it on the side
Enjoy!!!!

Chicken Kelly

My hubby Daniel wanted chicken for his birthday dinner and I knew this was the perfect recipe! It combines everything I love about a good chicken dish, buttery, cheesy and all around yummy!! You can't go wrong with this recipe, if you want to change the cheese around feel free too, I promise it will still come out wonderful!


Chicken Kelly
4 boneless/skinless chicken breast
3 eggs beaten
3 cups bread crumbs (I recommend the Italian Breadcrumbs recipe I posted a few weeks ago, it makes the chicken perfectly seasoned)
2 tablespoons parsley flakes
2 tablespoons garlic powder
1 pound fresh mushrooms, sliced
2 bullion cubes
1 cup chicken broth
1 stick butter
1 pound Munster cheese


1. Beat eggs and place in refrigerator while preparing chicken, preheat oven to 350
2. Cut chicken into bite sized pieces
3. Mix bread crumbs, garlic and parsley together
4. Dredge chicken pieces in eggs then bread crumb mixture and brown in skillet with olive oil and drain
5. Melt butter and pour in bottom of a 9x13 casserole dish, place chicken in dish and cover with mushrooms.
6. Heat broth and dissolve bullion cubes. Pour over chicken and cover with sliced cheese
7. Bake for 45 minutes or until cheese is browned and bubbly


Enjoy!!!!

Cheesy Corn Casserole

As I shared on the recipe for my husband Daniel's birthday cake, he always chooses his birthday cake but he also gets to choose what he wants for his big birthday dinner. This year the menu was Chicken Kelly, Roasted Broccoli, Cheese Biscuits and Cheesy Corn Casserole. This casserole will quickly become a staple of any holiday dinner at your home, not only is it super easy but it is so delicious and satisfying you will want to make it all the time!! 


Cheesy Corn Casserole
1- 15 1/4 ounce can whole kernel corn, drained
1- 14 3/4 ounce can cram corn
1- 8 ounce box Jiffy Corn Muffin Mix
1 1/2 cup sour cram
3/4 cup butter melted
2 cups shredded sharp cheddar cheese
5-6 pieces bacon cooked and crumbled
1/2- 3/4 cup bread crumbs


1. Preheat oven to 350
2. In bowl stir together corn, muffin mix, sour cream, and butter. Pour into a greased 9x13 casserole dish.
3. Bake for 45 minutes
4. Remove from oven, spread bread crumbs over top of casserole, then add the shredded cheese and finally bacon. Return to oven and cook an additional 10-15 minutes or until cheese is bubbly


Enjoy!!!

D's Chocolate Cake

Every year on my husband Daniel's birthday he request that I make a different cake, sometimes it's a scrumptious cheesecake and others, like this year, it is a cake, this birthday his request was a chocolate cake with cream cheese icing. So like the doting wife I am I delivered a 3 layer chocolate cake with a delicious cream cheese icing. Daniel is not much of a chocolate fan but every once in a while he gets a craving and I get to feed my chocolate habit! If you are a chocoliteer like myself I suggest adding a little more cocoa and a few tablespoons of chocolate syrup to make it even more delicious! You could also pair this cake with a rich chocolate icing if you would rather have a chocolate, chocolate cake. In honor of D I will be posting the cream cheese icing with this recipe today but if you need a good chocolate icing recipe let me know, I have a very tasty one!


D's Chocolate Cake
2 cups white sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs (room temp)
1 cup buttermilk (room temp), if you don't have buttermilk on hand regular milk will do
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons chocolate syrup (optional)
1 cup boiling water


1. Preheat oven to 350, grease and flour 3- 8 inch baking pans or 2- 9 inch pans
2. In mixer mix together the sugar, flour, cocoa, baking soda, baking powder, and salt until well blended. Add eggs, buttermilk, oil, vanilla, and almond and beat on medium speed until incorporated about 2 minutes on medium speed. 
3. Turn speed to low and add in boiling water until mixed. Batter will be very thin
4. Pour into prepared pans and bake for 30-35 minutes. Cool and ice


Cream Cheese Icing
1 pound cream cheese softened
4 cups confectioners sugar
1 cup butter softened
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract


1. Cream the cream cheese, sugar and butter together on low until incorporated. 
2. Increase speed to high and beat until fluffy and peaks form.
3. Reduce speed to low and add vanilla and almond extract and mix until fluffy.
Icing can be stored in refrigerator until needed or up to 3 days.


Enjoy!!!!

Stuffing Muffins

I LOVE everything about Thanksgiving, the food, the family, the memories. I believe that we need a little bit of Thanksgiving all year round. So in honor of one of the tastiest holidays of the year I like to make my Stuffing Muffins all the time! These wonderful muffins combine everything I love about stuffing, lots of celery and onions and very crunchy bread crumbs. Since you cook them in muffin tins it makes the stock absorb easier and allows the tops of the muffins to get nice and crunchy while the bottoms are soft and more reminiscent of traditional stuffing. They are so tasty and allow you to enjoy a little bit of Thanksgiving any time you want! I have a habit of freezing any bread that we don't use and this is one of those recipes that make me happy I have that go to loaf in the freezer. So if you have your own bread in the freezer take it out the night before you plan to make these muffins and toast in the oven to dry it out well. If you don't have that day old bread don't fret, any of your favorite bread will work in this recipe, my favorite is a good sourdough. I also like to use half and half for the bread crumbs mixing my own toasted bread and store bought dried cornbread crumbs with Italian seasoning mixed in, so get creative and make your own special muffins!


Stuffing Muffins
1 1/2 sticks butter 
1 1/2 cup chopped celery
1 cup chopped onion
1 teaspoon dried thyme leaves 
1/2 teaspoon poultry seasoning
3/4 teaspoon seasoning salt
1/4 teaspoon pepper
1 teaspoon Italian seasonings
7 cups dried bread crumbs 
2 cups Chicken stock (I love to make my own stock but if you aren't into boiling the bones to make it make sure you use a low sodium broth for this recipe)


1. Preheat oven to 350.
2. Melt the butter in a large skillet on medium heat, add celery and onion and cook until transparent, about 5 minutes. Stir in thyme, poultry seasoning, seasoned salt, pepper, and Italian seasonings.
3. Place bread crumbs in a large bowl, add celery mixture and broth. Toss gently until well blended. Spoon a generous amount in greased muffin tins pressing down so each cup is well filled.
4. Bake for about 30 minutes or until the tops are lightly browned and the bottoms are formed well.


Enjoy!!!!!

Manicotti

One of my favorite meals is stuffed manicotti. I love cheese and anything made with cheese so this is right up my alley. Although they take a little work they are more than worth it. If you want you can add ground beef but I like them just the way they are! For the spaghetti sauce I use my left over 5 Hour Spaghetti Sauce which makes this delicious recipe even better!

Manicotti

1 pint part-skim ricotta cheese

16 ounces shredded Mozzarella cheese

1 cup grated Parmesan cheese

2 eggs

1 1/2 teaspoon dried parsley

salt and black pepper to taste

16 ounces spaghetti sauce (this is where my left over 5 hour sauce comes in)

5 1/2 ounce box manicotti pasta, I like to use the shells because it is easier to stuff them than the manicotti noodles

1. Preheat oven to 350. Cook pasta in very salty boiling water for half the amount of time that is specified on the box, if it says to cook for 14 minutes only cook for 7, once it has cooked for half the time remove and drain and immediately immerse in a large bowl of ice water. This will shock the pasta and stop the cooking process so the shells will be easier to stuff and bake properly in the oven. 

2. In bowl combine ricotta cheese, 12 ounces of Mozzarella, and 3/4 cup Parmesan cheese. Add in eggs, salt, pepper, and parsley and mix until well blended.

3.  Pour spaghetti in the bottom of a 11x17 inch casserole dish filling until it is about an inch deep.

4. Stuff each shell with about 2 tablespoons of cheese mixture and arrange over sauce.

5. Pour remaining spaghetti sauce over the top of the shells and top with remaining cheeses. 

6. Cover shells with tin foil and bake for 45 minutes, remove foil and bake for an additional 10-15 minutes or until cheese is slightly browned. 

MaMaw's Chocolate Fudge

Growing up I had some amazing family members around me. One of the most wonderful individuals I have been blessed to know was my sweet, loving, precious grandmother Maxine. Unfortunately she passed away when I was 15 and I will forever miss her but I was blessed to have some very special moments with her, most of which were spent in the kitchen. She is the reason I can't cook unless I cook for an army and I love to experiment because I grew up watching her throw things together and making the tastiest dishes. She will forever be in my heart and in my recipes and one of the most prized possessions I own is her cooking book. It's tattered and the pages are filled with her loving additions to her favorite recipes, not to mention lots of scrap pieces of paper with her inventions that I remember so well I can taste. So in honor of her strong sweet tooth, which I obviously inherited, I give you her wonderful chocolate fudge. This is a harder fudge and very chocolate-e so if you are not so wild about chocolate I would advise cutting down the amount of cocoa.


MaMaw's Chocolate Fudge
2 cups white sugar
1/2 cup cocoa
3/4 cup Pet milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup butter
1 1/2 cup chopped pecans (optional)


Place all ingredients in a deep pot and bring to rolling bowl. Boil for about 6 minutes stirring frequently, the important thing about fudge is to make sure you don't over cook it, the best way to find out if it's done is to lift the spoon out and drop a few drops in a glass of very cold water, if it forms small balls and hardens up then it is done, if not cook a few seconds longer and try again. When it's done spread in a deep baking dish that has parchment paper in the bottom. Wait till it hardens and cools and cut with sharp knife. 
Enjoy!!!