Sun-Dried Tomatoes

I should have posted this at the end of the summer when I was actually making these. But, I will post it now, prefacing my next dinner post that uses sun-dried tomatoes.

At the end of the summer and the end of my garden, after I had canned all the salsa, spaghetti sauce, barbecue sauce and stewed tomatoes that I could handle, I still had a bunch of tomatoes left and didn't know what to do with them. My mom suggested that I dry them in the oven so I gave it a try. Then she surprised me with an early Christmas present; a food dehydrator! So much fun.

If you've ever endeavored to buy sun-dried tomatoes, they're posh! Try making these this summer and you can use them year round for soups, Italian dishes, homemade tomato paste or sauce and many other things.

*Roma tomatoes are best for dehydrating because they have a lower water content. But other tomatoes can be dried as well. Make sure they are not low-acid tomatoes, they do not dry well and turn black.

*Make sure the tomatoes are fully ripe. If they are not, store at 60-70 degrees before processing, but not in the fridge.

*Wash tomatoes and remove center stem core. For Romas, slice lengthwise in 1/2-3/4 inch slices or halve or quarter. Dry skin-side down. You may remove skins if you want by blanching. For round tomatoes, slice 1/2-3/4 inches thick. You can sprinkle them with sea salt or Italian seasoning if you wish or just leave them plain.

*Dehydrator method: Dry at 140 degrees F until dry. They should be tough to crisp when dry.

*Oven method: Place tomato slices on a cookie sheet lined with parchment, silpat, or sprayed with cooking spray. Set your oven temperature to the lowest setting (about 150-200 degrees F). Bake for 6-12 hours. Check them periodically as some will dry faster than others.

*Storage: Do not chop up tomatoes until ready to use. Store in air-tight container or zip-top bag up to 6 months in the fridge or 1 year in the freezer.

Strawberry White Chip Scones

I love breakfast! I especially like it when it's fresh and either hot off the stove or hot out of the oven. Most mornings, I make me and the girls (Ben sleeps late because of his shift)eggs and toast, mush (cream of wheat or oatmeal), my favorite pancakes that I grew up eating, or my favorite pancakes that I discovered as an adult. If I get up early enough, or at least before my littlest one, I love to make muffins, scones, coffee cake, quickbread, or whatever. That seems to be way too rare lately though; the girls have had to PRY me out of bed in the morning the past few weeks! Maybe it's the post-holiday slump, or maybe just the post-flu slump that has left me exhausted for weeks it seems.

Anyway, I did manage to make these delicious scones the other day. When I saw strawberries on sale at the grocery store, I grabbed a couple knowing I could make these and my oldest daughter would devour the rest. And that she did.

I used several recipes to get the finished product I was looking for. Some used dried strawberries, others added walnuts. I decided to add white chips because the flavor combination seemed to go well together. Knowing that I was going to have these for breakfast, I only added just enough to get a taste but not overwhelm the scone with sweetness or heaviness. The scones turned out light and a little softer than traditional scones.

1 1/4 cup flour
1 cup whole wheat flour
1/4 sugar
2 tsp. baking powder
1/2 tsp. baking soda
6 Tbsp. unsalted cold butter, diced
2/3 cup low-fat buttermilk
1 large egg white
1 Tbsp. orange rind
1/4 cup white chocolate chips
1 cup strawberries
2 tsp. sugar

Preheat oven to 375 F.

In a food processor, fitted with a blade attachment, add flours, sugar, baking powder and baking soda. Pulse to combine. Add cold butter and mix until crumbly. Combine buttermilk, egg white and orange rind; add to flour mixture, stirring until just moist. Fold in white chips and strawberries.

Turn dough out onto a lightly floured surface. With hands well floured, knead the dough four times. Pat into an 8-10” circle. Cut into 12 wedges. Place on baking sheet sprayed with cooking spray. Sprinkle with 2 teaspoons of sugar. Bake for 20 minutes or until lightly browned.

Calories per scone (1/12): 227

SOURCE:Adapted loosely from Annie's Eats

NOTES:If you do not have a food processor with a blade attachment, to cut in the butter to the dry ingredients, you could do one of two things. First, you could cut in the butter with either a pastry blender (hand-held), or use two knives, slicing back and forth. Second, you could melt the butter and it to the wet ingredients and follow the directions from there.

Cider-Roasted Chicken with Cider Reduction

After making this chicken, I definitely think brining is the way to go. It makes the meat so tender and moist and, in this case, brining with apple cider gives it a slightly sweet taste. This would be great for a fall Sunday dinner or make it using turkey and put it on your Thanksgiving table and all will enjoy!

Cider-Roasted Chicken w/ Cider Reduction
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 Tbsp. black peppercorns
1 bay leaf
1 (6-lb)roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves

Combine first 5 ingredients in large stock pot and bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 400.

Bring 2 cups cider to a boil in small saucepan over medium-high heat. Cook until cider is thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place onion halves, parsley and garlic in cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan (or if you don't have one, just on top of the onions). Bake at 400 for 1 1/2 hours or until thermometer registers 175. Remove from oven (do not turn off oven). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400 oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to platter.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip of 1 bottom corner of bag. Drain drippings into small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken. About 8 servings.

Serve with Whipped Sweet Potatoes

SOURCE:Cooking Light


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Make Ahead Meals For Busy Moms

Whipped Sweet Potatoes

A few years a go when we lived in Logan, we ate at Hamilton's Restaurant several times. If any of you are familiar with Hamilton's, you'll know of their famous whipped sweet potatoes. They are so yummy! One of the times we were there, my friend asked the manager for the recipe and he gave both of us a copy. I can't believe I have waited this long to actually try it; I really love sweet potatoes. I made some adjustments in size for our family and ommitted some of the butter and sugar, which there seemed to be a lot of, and it didn't lack in flavor one bit becaue of it. This is an easy side dish to "whip" up and you can even use your leftover cans of yams from Thanksgiving or Christmas.

For the potatoes:
3 medium sweet potatoes
1/4 cup sugar
1 egg
1 Tbsp. butter
1 tsp. vanilla

For the topping:
1/2 cup brown sugar
2 Tbsp. flour
1/2-1 Tbsp. cinnamon
1 Tbsp. cold butter, cut into tiny pieces

Peel and cube sweet potatoes. Put them in a pot of cold water and bring to a boil. Boil until tender. Drain; cool slightly. Put potates, sugar, butter and vanilla in mixing bowl with wire whisk attachment. Whip. Add egg and whip to combine. Layer potato mixture in a baking pan. Combine flour, brown sugar and cinnamon and sprinkle over the top of the potatoes. Dot with little pieces of cold butter. Bake at 350 for 25 minutes. About 6 servings.

Serve with Cider-Roasted Chicken

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Make Ahead Meals For Busy Moms

Double chocolate mint truffle cookies

So the other day as I was walking into the grocery store, totally starving, and a blast of warm bakery air hit me. I smelled freshly baked cookies and immediately saw the table in front of me stacked with bags of cookies. I almost went and grabbed one but then I remembered that I had just picked up some Greek food for Ben and I, and I had all the ingredients at home to make cookies that would be just as good, if not better! Plus, why spend $2.99 on a dozen cookies when you can make a double batch for less?

Well, when I got home, I remembered I still had several bags leftover of different flavored Hershey's kisses I had bought to use for my holiday baking. I chose the mint truffle kisses as the star ingredient and decided it would pair best with a chocolate cookie. I enlisted Shelby as my little helper and this is what we came up with.

1 cup butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
1 tsp. vanilla extract
2 eggs
2 1/4 cup flour
1/2 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 pkg. Hershey's mint truffle kisses, unwrapped and quartered

Preheat oven to 350.

In mixing bowl, cream together butter and sugars until light and fluffy; about 3 minutes. Add vanilla and eggs and mix. Add flour, cocoa, baking soda and salt; mix to combine. With a spatula, fold in the kisses.

With a small scoop, drop onto baking sheet and flatten slightly with the palm of your hand. Bake about 10-12 minutes or until puffed. Let stand for 2 minutes; remove to wire racks to cool completely.

SOURCE:Adapted from Toll House

NOTES:The cookies were delicious! If you've never had the mint truffles, they're intoxicatingly good. The only change I'd make in the recipe would be to use half butter and half butter-flavored crisco. Try these, you won't regret it!!!

Garlic Ranch Chicken Pizza- 3 sauces

I knew this was going to happen! I went to take a picture of the last 2 pieces of pizza while I had good, natural light but this is what I got instead. So, you'll have to settle for the picture I took at night, in the dark, with my flash. I think it still looks pretty yummy.I posted this originally back in August, I think, but I've made it since then with different sauces, so I thought I'd updade it.

for 2 pizzas

1/2 recipe homemade white bread
Sauce (your choice)
2 small grilled chicken breasts,chopped(I seasoned them with powdered ranch dressing)
1 roma tomato, diced
green onion, sliced
mozzarella cheese
chives

Make bread dough and split in half. Spray pizza pan, cookie sheet or pizza stone with cooking spray and roll out dough. If you only have one stone to cook on, leave the other half of the dough in a ball and when the first pizza is done, slide it off and roll the remaining dough out. Spread half of the sauce on the dough, then sprinkle with chicken, tomatoes, green onion and cheese. Bake in 425 oven for 15 minutes. Repeat with second pizza.

Sauce 1: Garlic Ranch Cream Sauce
2-3 garlic cloves
3 Tbsp. butter
3 Tbsp. flour
salt & pepper
2-3 tsp. powdered ranch dressing
1 cup chicken stock
2/3 cup whipping cream

Heat butter in frying pan and saute garlic on medium heat for a minute. Add the flour and whisk. Let bubble for about a minute. Add chicken stock and cream, whisking to combine; let bubble until thickened. Add ranch powder and salt & pepper to taste. This makes enough for 2 pizzas.

Sauce 2: Johnny's Garlic Spread
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp. Johnny' Garlic Spread (I bought mine at costco)

Mix together and refrigerate a couple hours before use. Use half on each pizza. This nifty jar of seasoning has come in handy a lot lately! I've used it here, for my pizza, because I didn't have any ranch dressing, I've used it to season my chicken and I always use it for my garlic butter when making garlic bread. It's terrific!

Sauce 3: Your favorite bottle of ranch dressing

NOTES:As far as the sauces go, I really like the garlic ranch cream sauce, it has a lot of depth to the flavor and is, as stated, creamy. Johnny's is my next favorite and ranch dressing my least. I have to say, I'm not sure if I would use a bottle of ranch because I just like to make things from scratch, but hey, it's pretty convenient if you find yourself in a bind.

You could also add cooked and crumbled bacon to this pizza and switch up your cheeses if you like; make it your own. Here's a tip about chicken stock when making the first sauce: If you use chicken stock in the can, you'll have almost a cup leftover to refrigerate and use within 2-3 days or freeze for later. However, I like to use chicken soup base or buillon granuals so I only have to make as much chicken stock as I need and not have any leftover. I small jar of soup base takes up a lot less space than a case of chicken broth and it's more cost-effective.

Cashew Chicken and Broccoli

I hate to even show this picture, but I took it at night so I had to use my flash instead of natural light. Don't let it fool you though, this cashew chicken is de-lish!

For the sauce:
1/2 cup oyster sauce
1/4 cup low-sodium soy sauce
1/4 cup brown sugar
4 tsp. cornstarch
1 1/2 cups water

For the stir fry:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3-4 Tbsp. olive oil
1 onion, cut in thin wedges
2 cloves garlic, minced
1 14-oz pkg. frozen broccoli
1 8-oz can water chestnuts, chopped
fresh red hot chili peppers, seeded and cut into slivers (optional)

cashews
hot cooked rice

In a small bowl, combine ingredients for the sauce and set aside.

Cut chicken and onions and set aside.

In large skillet or wok, heat half of the oil over medium-high heat; add onion and stir-fry 2 minutes; add peppers (if desired), frozen broccoli and garlic, cover and cook until broccoli is thawed. Remove lid and let any water that accumulated evaporate. Remove veggies and set aside.

Heat the other half of the oil in the skillet and add the chicken. Stir-fry until no longer pink.

Stir the sauce and pour over the chicken. Bring to a boil and let thicken. Return veggies to skillet and toss to coat. Cook 1 minute more.

Serve with hot cooked rice and top with cashews.

NOTES:I try to make some kind of stir-fry or rice dish at least once a week not only because my husband loves it but because it's also a great way that I can sneak in meat and veggies when feeding the girls. I just use my hand chopper and chop everything real fine, then mix it with the rice and they eat it great.

The sauce in this dish is a great and flavorful base sauce for cashew chicken. The rest is pretty versatile. You can substitute beef for chicken, snow peas for the broccoli, add carrots or whatever other veggies you like in your stir-fry. I love adding water chestnuts to stir-fry, not really for the flavor but for the texture. My mom makes this with a lot of heat (6-8 chili peppers), and it's great but with the little ones, I try to tone it down a little so they'll eat it. This is definitely a family favorite!

Butternut Squash Lasagna

1 box oven ready lasagna
2 medium butternut squash, cubed
2 tablespoons extra virgin olive oil
1/2 cup onions, diced
1 clove garlic, minced
1 sprig sage
1 1/2 cups chicken broth
6 cups milk
6 tablespoons flour
6 tablespoons butter
1/2 cup Parmesan cheese, plus more for the top
1 pinch nutmeg

Peel and cube squash. Heat olive oil large skillet. Add onions and sauté until golden brown. Add garlic, squash and sage. Sauté for 1 minute. Add chicken stock. Cook until squash is tender and stock evaporates.

Meanwhile, preheat oven to 350. Spray a 13x9 inch baking dish.

Heat milk in a small saucepan. Melt butter in another saucepan. Stir in flour and cook 2 minutes. Whisk hot milk into flour. Bring to a boil, stirring frequently. Remove from heat. Add in 1 cup parmesan cheese and stir until melted and smooth.

When squash is done cooking, remove from heat and season with salt, pepper and nutmeg. Discard sage.

Pour 2 cups sauce into prepared baking dish. Layer 3 lasagna sheets on top of the sauce. Spread the squash mixture over lasagna and cover with 2 more cups of sauce. Repeat layers ending with sauce. Sprinkle with remaining parmesan cheese.
Bake for 40 minutes.

9 servings
Calories per serving: 321


SOURCE:Adapted from Barilla

NOTES:We had over 2 dozen butternut squash from our garden this year and I've still got so many left. I'm continually on the lookout for a good squash recipe so I can eat up my squash before it goes bad like it did last year! So far I've made butternut squash soup, and this amazing butternut squash cake, and today, butternut squash lasagna.

This is a great vegetarian dish, which we all need every little while. I love the mildness and sweetness of butternut squash. Paired with the sauce in this recipe, this dish had a smooth and creamy taste, appealing to not only me but my girls as well. However, I felt it lacked a little in seasoning. This would have been perfect with some cooked up pancetta or bacon, a little more sage and maybe some thyme as well.

Chocolate Cupcakes with Peanut Butter Frosting

For the cupcakes:
12 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup + 2 Tbsp. buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

For the icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Preheat the oven to 325 degrees F. Line 2 cupcake pans with 24 paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk and sour cream. In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Scoop batter into the cupcake pans with large scoop. Bake in the middle of the oven 18-22 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

To make the icing, put the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Do not whip, the cream will start to separate.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Source:Adapted from Barefoot Contessa

NOTES:These cupcakes are really delicious and the icing is to die for! The cake part is not my favorite, it was a little crumbly. I think I will try a more dense cake next time and there definitely will be a next time!

Monthly Menu-January 2010

Wow, I can't believe it's already 2010! I'm so excited to start sharing some new things on my blog; like my monthly menu. I just started planning my meals by month a little while back and it has totally saved me time and energy. I only have to set aside time once a month to get my menu and main grocery list together so I don't have to wonder on a daily or even weekly basis, "what's for dinner?" I always know what I'm cooking or what's on my grocery list. I do my major shopping at the beginning of the month, then I make (ideally) once weekly trips for the fresh stuff.

For January's menu, I've decided to revisit some recipes I've made that our family has really enjoyed, as well as incorporate some new recipes. I tried to find things that are very flavorful as well as healthful. Although I've made many of these recipes, I haven't posted about any of them! So, I'll be posting as I make them.

Dinner Menu
Butternut Squash Lasagna
Cashew Chicken w/ rice & broccoli
Italian Meatloaf w/ oven fries & green beans
Cider Roasted Chicken w/ Hamilton's Whipped Sweet Potatoes

Lentil Soup (Sunday Soup)
Orange Beef w/ rice & broccoli
Shrimp Scampi w/ linguini & peas
BBQ Smoked Cheddar Mac n' Cheese & Coleslaw

Chicken, Barley & Mushroom Soup w/ garlic knots (Sunday Soup)
Sliced Steak w/ Poblano Gravy, Chipotle Sweet Potatoes & Green Beans
Jerk Chicken w/ Island Rice & Broccoli
Ham Fried Rice

Baked Potato Soup (Sunday Soup)
Lemon Chicken w/ Roasted Red Pepper Hummus & pitas, & peas
Polenta Parmesan w/ Orange Edamame Salad

Other Goodies
Chocolate Cupcakes w/ Peanut Butter Icing
Apple Dippin' Peanut Butter Cookies
Cinnamon Raisin Bagels
Strawberry Yogurt Scones

Cranberry Chicken

This is one of the first recipes I ever collected and have made it on and off over the years. After making it again the other night I had forgotten how good it tasted! It had great flavor and couldn't be easier to make.

6 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 pkg. onion soup mix
1 bottle fat-free catalina salad dressing

Preheat oven to 350 degrees F. Place chicken in a 9x13 baking dish. Mix cranberry sauce, onion soup mix and catalina dressing and pour over chicken. Cover with foil and bake for 45-60 minutes. Serve with hot cooked rice.

NOTES:This makes a lot of sauce, so I usually make it into 2 meals. I use half of the sauce and 3 chicken breasts. I cut the chicken breasts in half so they are more like chicken tenders; 6 pieces total. The rest of the sauce I popped in a ziptop bag and put it in the freezer.

When you're ready to make it again, take your chicken out of the freezer and only partially thaw it then cut it in half, if you wish. Then you can just pretty much squeeze the rest of the sauce, that you froze, over it right from the freezer since it never fully hardens when frozen. Cover and bake in 350 oven but cook a little longer.

Oatmeal Blueberry Applesauce Muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Makes 12-15 muffins

NOTES:You can feel good about sinking your teeth into these for breakfast. They're healthful, not too sweet and have great flavor. I used a #20/large scoop to fill each cup, which yielded 17 muffins. I found they were a little small though, so I'll probably either use a #12 scoop next time or fill them closer to 3/4 full to yield about 12-13 muffins.

Total calories=1838, per muffin(1/17)=102

SOURCE:Adapted from Joy the Baker

Homemade White Bread

10 1/2 cups bread flour
1 Tbsp salt
2 1/2 rounded Tbsp saf-instant yeast
1/2 cup granulated sugar
3 Tbsp liquid lecithin*
4 cups hot tap water

In mixer add flour, salt, yeast and powdered milk. Pulse until just combined. Add sugar, lecithin, and water. Mix for about 20-30 seconds and check consistency. If dough is too dry, add more water. It should look a little sticky, this will yield a lighter loaf. Mix for 3 minutes in mixer. DO NOT ADD WATER OR FLOUR TO THE DOUGH AFTER IT HAS FINISHED MIXING, it will not be able to form the gluten like the rest of the dough.

Spray counter, pans and your hands with cooking spray. Pour out dough onto sprayed counter. Separate the dough into 4 equal balls of dough. Roll each dough ball into a log the length of your bread pan. "Spank" it to get the air bubbles out and roll it again just enough to make it look smooth on the outside. Place in loaf pan and let raise. It's ok if it doesn't touch all sides of the pan when you first put it in the pan, as it raises it will fill the pan. Cover with a dish towel. Let raise 25 minutes or until dough has raised to the top of the loaf pan. Bake at 350 for 25 minutes. Makes 4 loaves
(4x8" loaf pans).

*Do not try to measure lecithin, it is too sticky and messy. Instead, squeeze or pour approximately 3 Tbsp. (size of a quarter) of lecithin directly into the bowl. Our local Macey's grocery store carries lecithin but you can also find it at Kitchen Kneads, The Bosch Store and places like that.


NOTES: I went to a bread making class with my mom and it was the best thing I ever did to learn how to make bread.

I only make white bread when I'm making pizza, so I only make half a batch at a time. I use half the dough for the pizza and the other half I make into a loaf.

If you want to make whole wheat bread, click here

Calories per slice (1/16)=78

Hershey's Candy Cane Kiss Brownie Bites

For the brownie:
1 brownie mix 9×13 inch size
Candy Cane Hershey Kisses, unwrapped, about 36

For the ganache:
2 Tablespoons heavy cream
1/2 cup semi-sweet chocolate chips

Garnish:
3 original candy canes, crushed

Preheat oven to 325 degrees F. Prepare mini muffin tin(s) by generously spraying with cooking spray, both inside the cups and over the top. Prepare brownie mix according to package directions.



Spoon batter into tins, filling about half way. Press kisses into center of brownie batter, pushing them in only about a quarter to a third of the way down; do not push all the way to bottom, some of the tip should stick out the top. Bake for 15-17 minutes or until brownies are cooked through.

As they bake the kisses will sink down a little...

and the brownie will start to envelop them...

until they are completely covered. Notice how the brownie bites didn't spill over even though they came over the top. If you do not spray the tops as well as the insides, the brownie will spill over, stick to to the top and make it virtually impossible to remove the bites intact.

Let brownie bites cool COMPLETELY in the tins, they are difficult to get out otherwise. Once cool, gently run a thin knife around them and ease them out onto a cooling rack.

Put candy canes in plastic baggie and gently crush, making sure not to make them into a powder.

Melt chocolate chips in microwave at 30 second intervals until smooth and melted. Stir in cream until silky smooth. If needed, microwave 10 seconds more. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.

NOTES:These can be kind of tricky, but if you are careful to completely spray the tins and cool the brownies before taking them out they should be ok. The flavor is wonderful. The Hershey's Kisses are amazing!

SOURCE:Adapted from Picky Palate

VARIATION: Raspberry Kiss Brownie Hearts

Use the following substitutions with the recipe above:
*use Hershey's Raspberry Hugs in place of the Candy Cane kisses
*use a pan with heart-shaped cavities (the pan I used had 6 cavities and could hold about as much or a little more than a standard muffin tin cavity)
*only fill cavities about 2/3 to 3/4 full; you won't need to spray the top of the tin, it shouldn't spill over.
*Bake about 18-20 minutes
*Makes 9 heart-shaped brownies


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Romano-Black Pepper Biscotti

1 1/2 Tbsp. whole black peppercorns or peppercorn blend
4 cups flour
2 tsp. baking powder
2 tsp. salt
2 1/4 cups finely grated Parmesan or Romano cheese
1 1/2 sticks (12 Tbsp.) cold, unsalted butter, cut into half inch cubes
4 large eggs
1 cup whole milk

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Pulse peppercorns in grinder until coarsely ground. In a food processor or large bowl, combine flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper. Pulse in the butter with a food processor or, if you’re using a bowl with a pastry blender or your fingertips, until the mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn the dough onto a lightly floured surface and divide into thirds. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log, about 2 inches wide and 3/4 inch high (or to the size you want). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake until logs are pale golden and firm, about 30 minutes. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300°F.

Transfer a log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Makes about 16 slices of biscotti

SOURCE:elly says opa!

Homemade Macaroni and Cheese

Homemade macaroni and cheese it pretty much the best comfort food there ever was.  I don't know what it is about it that just makes you feel like you're back home sitting on your momma's lap.

While this version certainly isn't the most indulgent it's still plenty rich and creamy, nice and cheesy.  It's a great basic recipe that is simple and quick to make.  Macaroni and cheese is very versatile in that you can use different cheese, different milk, throw in some veggies or even bake it topped with breadcrumbs after it's cooked.  However, if you're new to homemade macaroni, stick with the original for a while.  I highly recommend you use good quality, full-fat milk and cheese and make sure it's sharp!

Homemade Macaroni and Cheese
3-5 servings

1 1/2 cups macaroni or other small pasta
1 Tbsp. butter
1 Tbsp. all-purpose flour
3/4 cup whole milk
1/2 tsp (heaping) dry mustard, more if desired (or a squirt of dijon mustard will do in a pinch)
1 cup sharp cheddar cheese, Grated
1/4 tsp. seasoned salt, more to taste
dash salt and ground black pepper

Cook macaroni according to package directions.

In the mean time, in a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for about a minute, whisking occasionally. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for 2-3 minutes until very thick. Reduce heat to low.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed. Don't under-salt.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately.



SOURCE: Pioneer Woman

Egg Nog Cupcakes

Are you an egg nog lover? Do you need a yummy holiday treat? Then look no further, I've got the perfect thing for you right here! These egg nog cupcakes are so dreamy and stuffed full of delcious egg nog from the batter to the frosting. I shared these at family gatherings of both my family and my husband's family and everyone loved them. Take these to your next party and you'll definitely get asked to bring dessert again!

Egg Nog Cupcakes
For the cupcakes:
1 tsp. rum extract
1 1/4 cup low-fat eggnog
1/4 cup vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup sugar
1 2/3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:
1/4 cup butter, softened
3 Tbsp. low-fat eggnog
1-2 tsp. rum extract
generous pinch of nutmeg
2 (or more) cups powdered sugar

Garnish:
ground cinnamon
cinnamon sticks, cut in halves or thirds

Preheat oven to 325° F. Line 2 muffin tins with about 17 paper liners. In a small bowl, mix together the rum extract, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined.

Fill muffin cups half full; a #20/large scoop was the perfect amount. DO NOT OVER-FILL. If you have extra batter, line additional muffin tin with cups and fill.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together the butter, eggnog, rum extract, nutmeg and powdered sugar. Add in more sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Garnish by sprinkling cinnamon on top poking in a cut piece of a cinnamon stick.

Makes 14-17 cupcakes


SOURCE:Adapted from Annie's Eats

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Chocoholic Mint Truffle Kissed Biscotti

1/2 cup butter, softened
1 cup plus 2 Tbsp. granulated sugar
3 eggs
1 tsp. vanilla extract
2 1/2 cups all purpose flour
3/4 cup cocoa powder
1 Tbsp. baking powder
1/4 tsp. salt
1 1/2 cups chocolate chips
10-oz. bag Hershey's Mint Truffle Kisses, unwrapped and halved

1 cup white chocolate chips
Sprinkles, if desired

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or spray with cooking spray.

In a stand or electric mixer cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat until well combined, scraping sided to incorporate all ingredients. Place flour, cocoa, baking powder and salt into a large bowl. Add to wet ingredients following with the chocolate chips and kisses. Mix on low until just combined.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets, at least 4 inches apart. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Melt chocolate over a double broiler or carefully melt in microwave in 30 second intervals until smooth and melted. Dip tips or drizzle chocolate over entire surface of biscotti and then add sprinkles, if desired. Let chocolate harden on wax paper then enjoy with your favorite cup of hot chocolate!!

Approximately 16 slices of biscotti

SOURCE:Picky Palate

Gingerbread Biscotti

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 bag Hershey’s cinnamon chips
1/4 cup molasses
2 large eggs
2 cups chocolate chips or coarsely chopped chocolate, for dipping

Preheat the oven to 350°F. Spray 2 baking sheets with cooking spray or line with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, salt, spices and cinnamon chips in the bowl of a stand mixer. Mix on low speed just to combine. In a small bowl, combine eggs with molasses and stir well. With the mixer on low speed, pour egg mixture into dry ingredients and mix until just combined. Dough will be slightly crumbly.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Place chopped chocolate or chocolate chips in a double boiler and melt until smooth. Dip half of each biscotti into the chocolate, shake gently to remove excess, and place on wax paper to set.

SOURCE:Annie's Eats

Every Day Chicken Cordon Bleu

I love chicken cordon bleu and before I had kids I used to make it often. Now that I have 2 little ones to chase around I try to simplify things as much as possible and make easier meals. We don't eat a lot of casseroles, but I really love this one. It has all the flavor of traditional chicken cordon bleu but a lot more ease.

for the chicken:
4 cups water
2 bay leaves
1 onion, quartered
8 peppercorns
1/2 tsp. salt
2 small chicken breast halves

for the sauce:
2 Tbsp. flour
2 Tbsp. butter
1 1/2 - 2 cups skim milk
1 cup low-fat Swiss cheese, shredded

1 pkg. Chicken flavored Stove Top stuffing
1 cup cooked ham, cubed
1/3 - 1/2 cup low-fat Swiss cheese, shredded

Place the water and the rest of the ingredients for the chicken in a large pot on the stove. Bring to a boil. Reduce heat, cover and let simmer for 45 minutes. Drain chicken and let cool. Chop into bite-sized pieces.

Near the end of cooking time for the chicken, preheat oven to 350°F. Prepare stuffing according to package directions and set aside.

For the sauce, melt the butter in a medium sauce pot. Add the flour and whisk together. Let bubble for about a minute. Add the milk, whisking constantly. Bring to a boil and allow to thicken. Take off heat and add 1 cup cheese.

Add chicken and ham to cheese sauce and toss to coat. Pour into an 8 1/2 x 11 inch rectangular baking pan. Spread stuffing on top and sprinkle with remaining 1/3 cup of shredded. Bake in oven, uncovered for about 15 minutes.

Sweet and Sour Meatballs

I got this recipe from my sister. This is great for crowds and very easy to make. My sister also simmers hers in a crock pot, which makes it portable for any potluck or family party. It's also a kid-pleaser. The meatballs are very soft, so I just mash them up with the rice and they eat it great. Since you only use 1/3 cup of tomato sauce in the meatballs, I just use the rest of the can as part of the ketchup and then add enough ketchup to make 1 1/2 cups.


for the meatballs:
½ lb ground pork
1 lb ground beef
½ t pepper
½ t garlic powder
2/3 cup bread crumbs
1/4 cup milk
½ cup chopped onion
2 eggs
1 T flour
1/3 cup tomato sauce
3/4 t salt
3/4 t soy sauce

Place meat and the rest of the ingredients in a bowl. Mix together and form 1-1 1/2 inch balls. Place on a baking dish and bake at 350°F for 40 minutes.

for the sauce:

2 cups pineapple juice
1/3 cup water
1 ½ cups ketchup
1/3 cup sugar
1/4 cup rice vinegar
2 t soy sauce

Bring to a boil. Thicken sauce with about 1/4 cup cornstarch mixed with just enough water. Then add 9 oz pineapple tidbits.

Simmer meatballs in sauce for 20-30 minutes. Serve over hot cooked rice.

Orange Cranberry Biscotti with White Chocolate Chips and Orange Glaze

These are my new go-to holiday treat, they are wonderful! I seriously could not stop eating these biscotti. I absolutely loved them and was so exited when I finally got to make them. They are perfect for treat bags or goodie trays because they keep well.

Orange Cranberry Biscotti w/ White Chocolate Chips and Orange Glaze
for the biscotti:
3 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
8 Tbsp. unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tbsp. orange zest
1 cup white chocolate chips
1 cup dried cranberries

for the glaze:
3-4 Tbsp. freshly squeezed orange juice
1 cup powdered sugar

Preheat the oven to 350° F. Spray a baking sheet with cooking spray or line with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.

Divide the dough in half. Working with one portion of dough, shape into a 12" x 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.

Carefully transfer the logs to a work surface and remove the parchment paper from the pan (if you are using it). Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool almost completely. Drizzle glaze over each biscotto, spreading it if desired, then finish cooling completely. Store in an airtight container.

SOURCE:Adapted from Annie's Eats.

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Chicken or Turkey Pot Pie

This pot pie was FABULOUS! There was hardly any left after dinner. This is my new favorite comfort food. Recipe update 3/2/10:The first time I made this, it was right after Thanksgiving and I used leftover turkey. Today I made it again with leftover chicken I previously roasted. Instead of doing one pie, I used ramekins and made individual pies. I made 4 ramekins, which used about 1/2 - 2/3 of the filling and about 1 pie crust. We enjoyed it as much this time as we did the first!

1 pie crust (homemade or store bought)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover chicken or turkey, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup milk
Frozen peas (eyeball it-to your liking)
Frozen corn (eyeball it-to your liking)
1 tsp. poultry seasoning
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent; 4-5 minutes. Add chicken/turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in broth, stirring constantly. Splash in wine, if desired. Pour in milk. Add frozen peas and carrots.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and poultry seasoning, to taste. Do one final taste at the end and season as necessary.

Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

SOURCE:Adapted from Pioneer Woman

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Pumpkin Scones

Breakfasts are so fun for me. You can eat anything from eggs and toast to hot cereal, pancakes, muffins, granola and scones. Really the possibilities are endless and I'm always trying new things. Breakfast is never the same for us. These pumpkin scones are perfect for this time of year. They are great for a holiday gift basket or on Thanksgiving morning for a light breakfast. Even if you want to make them the day after, you can use up some of your leftover pumpkin. The white chips make these scones extra special.

Pumpkin Scones
2 cups flour, white or whole wheat
1/3 cup brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional)
1/3 cup buttermilk
1/2 cup pumpkin puree
1 tsp. vanilla extract

For the egg wash:
1 large egg
1 tablespoon milk or cream

Preheat the oven to 375° and place a rack in the middle of the oven.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into 8 equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 8 scones.

SOURCE:Adapted from Annie's Eats

Chewey Coconut Chocolate Chunk Blondies

Growing up Sundays were always family days. We went to church, came home, rested, and had Sunday dinner together. Usually in the evening either my mom and I or my sister and I would make cookies or brownies. The tradition kind of stuck and I still love to make a sweet treat on Sunday evenings. These blondies remind me of both brownies, but blonde, and chocolate chip cookies; a two for one! Since we have a small family, this was the perfect size batch for us.

1 cup all-purpose flour
1/4 tsp. salt
6 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. semi-sweet chocolate chips

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Preheat the oven to 350 degrees F. Butter and flour an 8-X-8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chips to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling.

(optional) To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.


SOURCE:Recipe adapted from Annie's Eats.

Cranberry Pumpkin Bread with Crystalized Ginger

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 tsp. cinnamon
3 Tbsp. butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 Tbsp. yogurt (plain or vanilla)
2 eggs
1 cup pumpkin
3/4 cup milk
1/2 cup dried cranberries (fresh or frozen are fine too)
1/4 cup crystalized ginger, chopped finely

Preheat oven to 350. Cream butter and sugars together. Add yogurt, eggs and pumpkin and mix until just combined. Mix dry ingredients together and add alternately with the milk. Mix until just combined. Toss the cranberries in a little flour so they don't sink to the bottom of the pan while baking. Fold the cranberries and ginger into the batter. Pour into a greased and floured loaf pan and bake for 1 hr. 15 minutes, rotating in oven about halfway through. Once the timer reaches 1 hour, watch your bread closely as each oven is different and bread may be done sooner or later. Bread is done when toothpick inserted in center comes out clean.

NOTES:This bread is so good warm, perfect for a fall breakfast with some cider or hot cocoa. If you don't have crystalized ginger on hand or can't find it (I found mine at my local Good Earth & not too expensive), you can substitute 3 Tbsp. freshly grated ginger. However, I think the crystalized ginger in this recipe is what makes it that much better!

*For a variation, replace the milk with orange juice in the batterand and glaze with orange spice glaze once out of the oven: 1/2 cup powdered sugar, dash cinnamon & nutmeg & 2-3 Tbsp. orange juice

Pumpkin Pie Spice

1/4 cup cinnamon
2 Tbsp. ground ginger
2 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice

Mix together and store in airtight container.

Pumpkin Oatmeal Scotchies

1/2 cup butter (1 stick)
3/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup plain or vanilla fat free yogurt
2 eggs
1 tsp. vanilla
1 cup pumpkin
1 1/4 cup flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
pinch ground ginger
pinch allspice
1/8-1/4 tsp. fresh ground nutmeg
1/2 tsp. salt
3 cups oats
1 bag (1 3/4 cups) butterscotch chips

Cream butter and sugars together until light and fluffy, scraping the sides down as needed. Add yogurt, eggs and vanilla and pumpkin and mix to incorporate. Add dry ingredients through salt and mix to combine. Add the oats and mix then fold in the butterscotch chips.

Bake 375 for 8-10 minutes.

NOTES:I kind of combined a few recipes together to get this one and made it mine. These are delish! They might be one of my new favorites. They are great for fall baking and the best warm right out of the oven. You can also substitute craisins for the butterscotch chips.

Chicken and Garlic-Herb Potato Shepherd’s Pie

2 large (or 3 medium) Idaho potatoes, peeled and cut into chunks
Salt
1 tablespoon EVOO – Extra Virgin Olive Oil, plus more for drizzling
1 pound chicken breast, cut into half-inch dice
Black pepper
1 cup shredded carrots, chopped
1 cup frozen peas
1/2 small bunch scallions, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock (or 1 can)
1 tablespoon Dijon mustard
2-3 tbsp. of soft garlic and herb cheese, or garlic and herb cream cheese
2 egg yolks
1/4 cup (a handful) flat-leaf parsley, chopped
1/4 cup milk or chicken stock, enough to loosen up the potatoes

Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.

While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO. Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes. Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions. Season the veggies with salt and pepper and cook until tender, about 2 minutes.

Scoot the vegetables over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk 1/2 cup of the chicken stock, cook 1 minute, then whisk in the remaining chicken stock and cook for 1 minute to thicken. Season the sauce with mustard then salt and pepper to taste. Pour the sauce and vegetables over the chicken in the casserole and combine.

Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper. Spread the potatoes over the chicken in the casserole dish.

Put in 500 F oven for about 3-5 minutes then turn on the broiler for another 3-5 minutes, until the top is golden brown.

NOTES:You just can't go wrong with Rachael Ray. This recipe is modified from her original recipe aired on her show. A really great take on the same old beef, beans and potato pie.

Pasta with Pumpkin and Sausage

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound chicken sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup white cooking wine (or chicken stock)
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
3/4 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

NOTES:Another keeper from Rachael Ray with a couple of minor changes. This was delish, even my 2 1/2 year old kept telling me how yummy it was. If you don't want to make the chicken sausage, the original recipe called for 1 lb. bulk sweet Italian sausage. I also like enough sauce to cover my pasta so I reduced it to 3/4 lb. This made a lot of pasta for our little family. I will probably halve the recipe the next time I make it.