French Vanilla Sugar Cookies

So, I adapted a basic sugar cookie recipe a little bit, and it is FABULOUS. I don't know how many cookies will get made b/c I can't stop picking at the dough!

You'll need:
3 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tbsp milk
1 1/2 tsp french vanilla (in place of regular vanilla)

1. Mix flour, baking powder, and salt in a bowl... set aside.
2. beat butter with an electric mixer (yay Kitchen Aid!) until creamy.
3. Beat in sugar until well blended.
4. Add in eggs, one at a time, beating well after each one.
5. Blend in milk and vanilla.
6. Add in dry mixture slowly, beating well after each addition.
7. refridgerate dough for 4 hours or overnight
8. preheat oven to 400.
9. roll out dough onto floured surface and cut with cookie cutters. Decorate with sprinkles now.
10. bake 5-8 minutes or until lightly browned. Cool on wire racks. Decorate with icing now.

Substitutions: I used Splenda in place of sugar.. you can't even tell!

I hope you enjoy these!

Gingerbread Men (attempt #1)

So, I'm experimenting to find the perfect gingerbread dough recipe. This is the first one I've tried. It's not the greatest, but it's pretty good. I'll put up the next recipe with my modifications soon.

You'll need:
1 1/2 sticks of butter, softened
3/4 cup firmly packed brown sugar
1 pkg. (4 serving-size) Jell-o butterscotch pudding and pie filling mix
1 egg
2 cups flour
1 tsp. baking soda
1 tbsp ground ginger
1 1/2 tsp cinnamon

1. beat butter, sugar, dry pudding mix, and egg in a large bowl until well blended.
2. Mix in dry ingredients gradually
3. refridgerate 1 hour or until firm
4. preheat oven to 350.
5. roll out dough on floured surface
6. cut dough into desired shapes, decorate if using non-melting candy.
7. bake 10-12 minutes
8. let cool, decorate

Tips: If using meltable decorating materials, wait until cookies come out of the oven and then lightly press the candy into the cookies as they cool. Also, if using Splenda brown sugar, you will need to wet fingers when creating dough ball.

Substitutions: I used Splenda brand brown sugar. It doesn't measure exactly as regular brown sugar, but it cuts some carbs and calories. Also, I used sugar-free pudding mix.

Note: In the future, I will probably be adding 1/4 cup of molasses to this recipe. I'll let you know how it turns out!

Traditional Stuffing

With Thanksgiving just around the corner, here's my family's recipe for stuffing. It's good in the bird or outside in a pan. I recommend inside the bird, however, so that it gets nice and soft.

You'll need:
1 bag stuffing cubes
2-3 stalks celery, chopped
1/2 white onion, chopped
poultry seasoning, to taste

1. In a skillet, saute the celery and onions until crisp- tender.
2. In a bowl, combine stuffing cubes, poultry seasoning, and vegetables.
3. Mix well.
4. Stuff the bird, or bake in a pan at 350 until golden brown.

Tips: Add in cranberries for a unique flavor.

Pumpkin Spice Muffins

Ok, so anyone who knows me knows that I'm a sucker for pumpkin ANYTHING. I'm so excited to have found this recipe because it's easy, but it sounds pretty tasty. I can't wait to try it!

You'll need:

2	cups Original Bisquick® mix
1/2	cup canned pumpkin (not pumpkin pie mix)
1/4	cup sugar
1/4	cup milk
1/4	cup vegetable oil
1	tablespoon pumpkin pie spice
1/2	teaspoon ground cinnamon
1	egg
1/2	cup raisins

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Information

1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 290 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 32 %; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet

7-layer Mexican Dip

This is a variation on a family recipe. Under penalty of death, I cannot share my family's secret recipe, but I did concoct this considerably easier version for a recent party. It's pretty easy and husband approved for taste. Enjoy!

You'll need:
1 pkg. cream cheese (I recommend the nuftachel cream cheese), softened
1 pkg taco seasoning
1 container pre-made guacamole (produce section)
1 can refried beans
1 jar salsa (I like the tostito's stuff with the chunks of veggies in it)
1 pkg cheddar cheese
1 tomato, chopped
1 small can sliced black olives
lettuce, shredded

1. Mix soft cream cheese with taco seasoning. Spread on bottom of a glass baking dish.
2. Spread guacamole over cream cheese mixture
3. spread refried beans over guacamole
4. spread salsa over beans
5. cover with a layer of lettuce, a layer of cheddar cheese, and a layer of tomatoes and olives
6. refridgerate until ready to serve

Serve with tortilla chips.

Tips: All of the layers (except the tomatoes and the cream cheese mixture) can be bought in pre-packaged containers. If you're pressed for time, I recommend using this method. Also, when I make it, I only use 1/2 a can of refried beans (1. because I don't like them, 2. because they're hard to spread)

Note: All in all, this is a pretty healthy dip. With the exception of the refried beans, everything in it is generally natural and good for you. Definitely a guilt-free snack!

Peppermint Bark Brownies

I've been making these for the past couple of years as gifts and as a yummy accent to holiday parties. Still perfecting them, but man are they tasty!

You'll need;
1 box brownie mix (your choice, though I recommend dark chocolate.... nothing with nuts)
1 bag white chocolate chips
1 cup crushed candy canes

1. Preheat oven as directed on box.
2. prepare brownies as directed on box.
3. when brownies are cooling, melt the chocolate
4. Spread chocolate over warm brownies
5. Top with candy cane pieces
6. refridgerate until the chocolate is hard
7. cut up and serve!


Tip: Occasionally the chocolate will seperate from the brownie, but, try cutting the brownies before the chocolate is completely firm.

Serve in festive holiday tins or on a pretty platter!

Cake Truffles

Ok, so I stole this from one of my favorite foodies... but they looked so good!

You'll need:
1 standard cake mix (homemade or pre-packaged)
2 cups frosting (flavored to compliment the cake)
6 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
4 oz add-ins (optional) such as mini-chocolate chips, nuts, preserves, dried fruit, etc.

1. Bake the cake in a 9×13 pan as directed by the recipe. Allow cake to cool in pan for 5-7 minutes (should still be warm, but not hot).
2. Tear the cake into small pieces. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be “swirly,” not homogeneous.
3. Use a small dough scoop and form the mixture into balls and refrigerate or freeze until firm.
4. Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don’t “grow feet.” (You can refrigerate briefly to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.
5. Add food coloring to white chocolate for a decorative drizzle.

* TIP: about refrigeration - the truffles will keep at room temperature for 3-5 days. If you opt to store the truffles in the fridge, you’ll need to pull them out just before serving to avoid condensation and weepy chocolate

p.s. Thanks, C!

Sugar Cookies!

Yes, I know Thanksgiving is next week... but it's time for Christmas cookies to be planned! I'm definitely making these yummy little sugar cookies and cutting them out with my fabulous Wilton cookie cutter set (30! 15 large and 15 minis... best. present. ever.). Plus, it's a Weight Watchers recipe... only 3 points per cookie!

You'll need:

• 1 cup sugar
• 1/2 cup reduced-calorie margarine, at room temperature
• 1 large egg(s), lightly beaten
• 1/4 cup light corn syrup
• 2 Tbsp fresh lemon juice
• 1 Tbsp vanilla extract
• 2 3/4 cup all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1/2 tsp ground cardamom, if desired
• 2 large egg white(s)
• 2 cup powdered sugar, lightly packed

1. In mixer on medium, beat sugar and margarine together until crumbly. Add 1 egg, corn syrup, lemon juice and vanilla; beat until smooth and pale in color.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Slowly beat flour mixture into margarine mixture until blended.
3. Divide dough into four equal parts and flatten each quarter to form a round.
4. Wrap each in plastic; refrigerate 30 minutes or overnight.
5. Preheat oven to 350°F.
6. Lightly spray baking sheet(s) with cooking spray. On a lightly floured board roll out one round to 1/4-1/8 inch thickness. With a lightly floured Christmas tree cookie cutter (about 2 inches tall), cut out cookies and transfer them, about 2 inches apart, to baking sheet(s); repeat with remaining dough.
7. Bake until golden brown on bottom, 5 to 9 minutes. Remove from the oven; cool completely.

I can't wait to get started making my cookies!!!

My Meatloaf

This is a combo of my mom's teaching and my MIL's recipe. It uses my staple ingredients (bell peppers), but tastes sooo good!

You'll need:
1lb ground beef
1 cup mixed bell peppers (red, yellow, orange), chopped
1 cup bread crumbs
1 egg

1. Preheat oven to 350
2. In a medium mixing bowl, combine meat, crumbs, peppers, and egg
3. Form into a loaf (flatten to speed up cooking time) and place in a glass baking dish
4. Bake for 45- 60 minutes, or until cooked through
5. Enjoy!

Serve with mashed potatoes and your favorite veggie.

Substitutions: Instead of peppers, pour canned diced tomatoes over the top of the loaf before baking.

Chocolate Marshmallow Cupcakes

These are known on the Weight Watchers site as "Chocolate Halloween Cupcakes," but I figure you could decorate them for any occasion, once you have the basic recipe. It's a yummy looking chocolate cupcake with marshmallow icing... all from scratch and only 3 points each!

You'll need:

• 2 sprays cooking spray
• 2 1/2 cup all-purpose flour
• 2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
• 1 cup unsweetened cocoa
• 1/2 cup cornstarch
• 1 tsp baking soda
• 1 tsp table salt
• 1 cup fat-free egg substitute
• 2 cup water
• 1 cup light corn syrup
• 1 1/2 cup sugar
• 1/2 cup water
• 2 medium egg white(s)
• 1/2 tsp table salt
• 1 Tbsp light corn syrup
• 1 tsp vanilla extract
• 4 tsp decorating icing, orange

1. Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.
2. In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
3. In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup.
4. Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.
5. Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely.
6. While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
7. In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.
8. Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
9. Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving.


I can't wait to make these for tomorrow! Happy Halloween, everyone!


p.s. Side note, I'm down 2lbs from two weeks ago! Hurray!

Bailey's Milkshakes

For a night in with friends, this drink is pretty awesome!

You'll need:
Bailey's Irish Cream
Vanilla Ice Cream
milk
ice cubes

1. scoop ice cream into blender
2. pour 1-2 shots of bailey's over the ice cream
3. add a dash of milk
4. toss in a few ice cubes for thickness
5. blend

One of my favorites.. but be careful! These things can come back to bite you.

Breakfast Casserole

This was part of Sunday brunch yesterday. Uses all of my favorite ingredients, too!

You'll need:
2 cups eggs, beaten
1/2 of each: red bell pepper, yellow bell pepper, chopped
1/4 cup diced white onion
1 cup cheddar cheese
1 cup milk
3 slices bread, torn

1. Preheat the oven to 375 degrees.
2. mix eggs and milk in a square glass baking dish
3. soak bread in egg mixture
4. sautee peppers and onion in pan until soft. add to egg mixture
5. Top with cheese
6. bake for 50 minutes

Layered Pumpkin Loaf

As soon as the leaves begin to change, I begin to crave fall foods, like sweet potatoes, apples, and especially PUMPKIN. So here's a recipe I borrowed from Kraft Foods for a tasty pumpkin bread.

You'll need:

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup firmly packed brown sugar

4 egg whites, divided

1/2 cup fat-free milk

1/4 cup canola oil

2 cups flour

2-1/2 tsp. CALUMET Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Next on my list... pumpkin roll!

Candy Corn Cookies

You'll need:

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.


I can't wait to try this recipe! These look so cute!

Exciting news!

Well, exciting to me. I just realized that there is a Betty Crocker recipe site! I'm a HUGE fan of Kraft Foods.com, but I didn't even think to look at Betty Crocker.... It's a nice site. Not as cool as Kraft Foods, or interesting as Food Network.com, but still, not bad. They have a candy corn-shaped sugar cookie recipe that I'm DYING to try...

If you know of any other good recipe sites, let me know!

Fully Loaded Mashed Potatoes

I LOVE both mashed and baked potatoes, so here's a yummy combo of both!

You'll need:
4-6 med. to lrg. russet potatoes, peeled and quartered
1 1/2 cups chedder cheese
3/4 cup sour cream
2-3 slices of bacon, cooked and crumbled
chives
2 tbsp butter

1. Boil potatoes until soft.
2. mash potatoes with sour cream and butter
3. Salt and pepper to taste
4. Once mashed, add cheese until melted
5. mix in bacon and chives

Tips: Best served with beef, though chicken will work.

Substitutions: Light sour cream will work, too. You can also add anything else you'd use on a loaded baked potato.

Maryland Chicken

Just made this one tonight and it is SOO yummy! I named it Maryland chicken b/c one of the main ingredients is Old Bay seasoning, a common spice on Maryland steamed crabs!

You'll need;
boneless, skinless chicken breasts (1 per person)
2 tbsp lemon juice
1/4 cup veg. oil
1 tbsp Old Bay seasoning
1tsp cracked black pepper


1. Mix oil, lemon juice, Old Bay, and pepper together to create a marinade
2. Poke chicken with forks, cover with marinade and marinate chicken for 30 minutes
3. Heat oven to 350 degrees
4. Bake chicken in a shallow glass baking dish for 30-40 minutes.

Tips: Best served with steamed asparagus and cheddar mashed potatoes!

Subsitutions: None, really....

Super simple dinner and VERY tasty!

Slacker!!

I know, I know. I haven't posted anything in AGES. Truth is, I haven't really cooked anything special in ages. We're doing lots of basic stuff b/c I'm busier than a one-armed paper hanger lately. But, I'm hoping to put up some really good stuff soon!

Chocolate Croissants

*recipe courtesy of Weight Watchers magazine, a favorite of mine on Saturday mornings

You'll need:
1 pkg Pillsbury crescent rolls (or other canned crescent rolls)
1 bag chocolate chips (semi-sweet)
1 egg

Preheat oven as directed on package.
1. separate crescent rolls into individual triangles, as normal
2. place 1-2 tbsp of chocolate chips into the center of each roll
3. roll crescents as normal
4. beat the egg in a small bowl
5. spread a small amount of egg wash over each roll crescent.
6. bake until golden brown

Serves 4 (2 each, 2 WW pts ea.)

Tip: These pair very nicely with a good breakfast scramble or just eggs and bacon. Also a crowd-pleaser at brunches.

This is my favorite way to get a morning chocolate fix (next to my latte, of course!)

Double Cranberry Muffins

*100% stolen from Kraft Foods.com, but oh so tasty!

You'll need:

1-3/4 cups flour

1 cup plus 1 Tbsp. sugar, divided

4 tsp. CALUMET Baking Powder

2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided

3/4 cup fat-free milk

1 egg

1 tsp. grated orange peel

1/3 cup orange juice

2 Tbsp. plus 1 tsp. oil, divided

1 cup fresh or frozen cranberries, coarsely chopped

PREHEAT oven to 375°F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries.

CRUSH remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.

BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.

Makes a great addition to any Sunday brunch!

Simple Spinach and Artichoke dip

*stolen from Kraft Foods, but modified b/c I like my way better!

You'll need:
2 14oz. cans/jars of artichoke hearts, drained (I like the seasoned ones, best)
1 cup mayo
1 & 1/2 cups parmisan cheese (You've got to use the shredded stuff, not the stuff in the green can!)
1 med. bag frozen spinach
1-2 cloves garlic, minced
chopped green onions
1 sm. diced tomato

Preheat oven to 350 degrees.
1. Mix artichokes, mayo, 1 cup cheese, spinach, & garlic in a glass baking dish
2. Bake for 20 - 25 mins, or until golden brown
3. When there are 5 mins. left on the timer, sprinkle remaining cheese on top and finish baking.
4. Top with tomatoes and onions.
5. Serve hot.

Tips: Best served with baked tortilla chips.

NOTE: I do not recommend substituting the mayo for the light kind b/c it may throw the taste of the dish off.

Serves: 6-8 hungry people

This is a definite mother-in-law pleaser! I used it to impress her at a Labor Day picnic... now she's jealous of my cooking skills!

My kitchen...

Since I'm procrastinating on the stuff I'm doing for my job, I thought I'd take a minute to describe my kitchen for you.

A friend of mine recently ordered an AMAZING red Kitchen Aid mixer, of which I am highly jealous. Now, there is really no reason for me to be because I have my own KA. But, hers is RED!!! This shouldn't be a big deal, but you have to understand... my kitchen colors are red, white, and black. Our plates are black and white, our serving dishes and glassware are black and my appliances, well, they're red and white. I have a killer bright red toaster and this BEAUTIFUL bright red blender (see above!). So I'm envious of her red kitchen aid, AND her red collander. *sigh* Cooking envy....

Cheater's Dulce De Leche cheesecake

This is my dessert tonight, and it took all of 10 minutes to make... no baking!

You'll need:
1 premade graham cracker pie crust
1 container Philly cheesecake filling
1 jar caramel sauce

1. spread a thin layer of filling in crust (caution, crusts tend to be fragile)
2. pour a little caramel sauce onto filling, swirl through with toothpick.
3. repeat until you've used up the filling
4. top with a small swirl of caramel
5. cover and refridgerate.

Tips: let filling sit out for 2-3 mins. before using, as it is kind of thick

Substitutions: I'm a fan of hershey's sugar-free caramel sauce. Reduces the calories (or at least, makes it a little more guilt-free!)....

Serves 8

Supreme Lasagna

This became a "clean out the fridge" recipe, but it's so yummy!

You'll need:
1 large container ricotta cheese
1-2 cups mozzarella cheese (your preference)
1/4 cup parmisan cheese
1 egg
1 box lasagna noodles (I recommend the kind you don't have to cook first)
1 jar marinara sauce
1 lb ground beef
1/2 pkg frozen spinach
1/2 of each of the following: red, yellow, and orange bell peppers, chopped

Preheat oven to 350 degrees.

1. brown the ground beef. Drain.
2. Mix cheeses and egg in a large bowl, set aside.
3. Coat the bottom of a large glass baking dish with sauce
4. lay 1st layer of noodles
5. coat noodles with sauce
6. coat noodles with cheese mixture (about 1/3 of the mix)
7. top with 1/3 peppers, beef, and spinach
8. repeat 2x, or until you run out of ingredients.
9. Top with a layer of noodles, a layer of sauce, and a layer of cheese
10. Bake lasagna for 30 mins., checking on it periodically. Noodles should be soft and cheese should bubble when it's finished.

Tips: serve with garlic bread and salad, finish with dulce de leche cheesecake (recipe above).

Substitutions: You can change the veggies for anything you like, but I highly recommend the above because of the unique flavorings they add to the dish.

Serves 8-10

Delish!

Easy beanless slow-cooker chilli

Hubby and I are making this one today. It's a creation of our own and it smells INCREDIBLE right now.

You'll Need:
1lb ground beef
McCormick chilli seasoning
2 cans diced tomatoes (we're using spicy ones)
1 can tomato sauce
1/2 of ea. of the following: red, yellow, and orange bell peppers, chopped
4 cloves garlic
minced onion (red or purple, your choice)

1. brown beef in a skillet. drain.
2. in slow cooker, mix tomatoes, sauce, and seasoning
3. add beef and stir, set crock pot to 4 hours (high)
4. mince 4 cloves garlic, add to pot
5. Let simmer for 2 hours.
6. After 2 hours, add chopped peppers and onion, stir
7. Let simmer 2 more hours. Enjoy!

serves approx. 4

Tips: Best served with bread on the side and cheddar cheese on top.

Substitutions: add a couple dashes of hot sauce to spice things up, or try adding green bell pepper if you prefer.

Note: you can add beans if you'd like, simply reduce the amount of peppers in the mix.

This stuff is perfect on a crisp fall evening!

Super Simple Mashed Sweet Potatoes

I love these, especially when it gets to be fall. Maybe it's b/c they're orange, like the leaves. But no matter the reason, these are pretty tasty!

You'll need:
1-2 large sweet potatoes
2 tbsp butter, cut up
1/2 cup brown sugar
splash of milk

1. peel and cube the sweet potatoes.
2. boil sweet potatoes until soft
3. drain potatoes and return to pot (or bowl, if you'd like)
4. add all milk, butter, and brown sugar to potatoes
5. mash until desired consistency
6. Serve with or without mini-marshmallows on top (for a low cal version, skip the mallows!)

Subsitutions: use Splenda brown sugar in place of regular brown sugar

Best enjoyed on a cool fall evening.

(Almost) Classic Chicken Parm

This one's one of my favorites. I used to make it for my roomie in college, but now I make it for my ever-loving husband. (It works great for impressing the in-laws, too!) Luckily, it's so simple, but it's all in how you present it.

You'll need: boneless, skinless chicken breasts (1 per person)
italian breadcrumbs (comes in a large canister, with the shake n bake at the store)
powdered parmisan cheese (the kind you sprinkle on spaghetti)
garlic powder
a large bowl or plastic storage bag
a glass baking dish
marinara sauce (any kind)
mozzarella cheese

1. Preheat oven to 350 degrees.
2. mix crumbs, cheese, and garlic powder together (enough crumbs to cover the chicken) in bowl or plastic bag
3. Rinse chicken breasts, then coat in crumb mixture.
4. Put in pan and set timer for 45 minutes
5. After baking for 30 minutes, pull out chicken and cover each breast in sauce. Return to oven for 10 more minutes.
6. Final touch: in the last 5 minutes, add the cheese so that it will melt. Do not worry about skimping on the cheese.
7. When finished, serve with pasta in marinara, garlic bread, and a good green salad.

Helpful tip: If you're making the pasta side dish, start your water when there's 10 mins. left on your timer and it should be ready when you are!

Hubby and I enjoy this with a good white wine. Hope you will, too!

Welcome!

First ever post. I promise to bring some interesting recipes in the future. I've got some good ones!