Almond Butter Toffee

Every year at Christmas we look forward to receiving a baggie of this amazing toffee from my sister-in-law.  It is seriously mouthwatering and we can never get enough.  We finally broke down and asked her for the recipe and after a few botched batches, we finally got it right.  It's actually quite simple to make once you have a system down. Using a candy thermometer is key. Share this with your family and friends or at your next cookie swap...if you can let it out of your sight!

Prep time: 15 mins
Cook time: 30 mins
Makes: 1 3/4 pounds

INGREDIENTS:
1 cup coarsely chopped unblanched almonds, toasted
1 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup butter or margarine
2 tbsp water
1/2 tsp baking soda
1/2 cup (3oz) semisweet chocolate pieces

DIRECTIONS:
Spread half of nuts on a cookie sheet lined with parchment paper. In medium saucepan (2-3Qts), combine both sugars, butter and water. Cook over medium heat, stirring constantly until sugars dissolve. 

Raise heat and cook until mixture reaches 300 degrees on candy thermometer (hard crack stage). Stir pan frequently so mixture does not burn. Stir in baking soda. 

Remove from heat; quickly and carefully pour onto cookie sheet. Sprinkle with chocolate; wait for chocolate to soften and spread with knife. Top with remaining almonds, pressing lightly. Let cool, then break into pieces. Store in airtight container.

Cheese and Spinach Strata

I made this dish for our Christmas morning breakfast this year and I was really happy with how it turned out. It's always nice to have something you can make ahead and then pop in the oven so you can enjoy Christmas morning instead of spending it in the kitchen. It lacked a bit of salt for my taste so I think next time I will add sausage (the husband likes meat) but it's great as a vegetarian option. You could add 1/2 cup more cheddar cheese for more flavor. Perfectly hearty as a stand alone dish. 

Prep time: 30 mins
Cook time: 45-55 mins
Serves: 6-8

INGREDIENTS:
3 tbsp unsalted butter
1 small onion, chopped
2 tsp garlic, minced (about 2 cloves)
Two 10-once packages of frozen spinach, thawed and drained
1 tsp salt, divided
1/2 tsp pepper, divided
8 cups ciabatta bread, cubed into 1-inch pieces (about 1 loaf)
6 ounces Gruyere, grated
1/2 cup sharp cheddar, grated
9 large eggs
2 3/4 cups milk

DIRECTIONS:
In a large saute pan over medium heat, melt butter.  Add the onions and cook until softened and translucent, about 5 minutes. Add the garlic, 1/2 teaspoon salt and 1/4 teaspoon of the pepper and cook for another minute. Add the spinach and cook until heated through, stirring, for about another 2 minutes or so. Set aside.

Generously spray a 2.5-quart baking dish with cooking spray. Combine the cheeses in a medium size bowl. Layer the bottom of the dish with about 1/3 of the bread cubes, top with 1/3 of the spinach, and 1/3 of the cheese mixture. Repeat the layering process two more times.

In a separate bowl, whisk together the eggs, milk, remaining salt and pepper until combined.  Evenly pour the egg mixture over the bread/cheese/spinach layers. Cover tightly and chill overnight.

Preheat the oven to 350 degrees. While your oven is preheating, let the strata come to room temperature. Bake uncovered until lightly crisped and golden, about 45-55 minutes.

Apple Pumpkin Muffins with Cinnamon Cream Cheese Slather

Apple Pumpkin Muffins with Cinnamon Cream Cheese Slather combine apple, pumpkin and sweetened cinnamon cream cheese in the ultimate fall muffin. Recipe from Iowa Girl Eats.

Prep time: 10 mins
Cook time: 20 mins
Makes: 12 muffins

INGREDIENTS:
1 2/3 cup flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup unsweetened applesauce
2 eggs
1/3 cup brown sugar
1/4 cup milk
2 tbsp vegetable oil
1/2 cup finely chopped Granny Smith apple

For the Cinnamon Cream Cheese Slather:
2 tbsp butter, at room temperature
2oz cream cheese, at room temperature
1/4 tsp vanilla
Dash of cinnamon
1 1/2 cups powdered sugar

DIRECTIONS:
Preheat oven to 375 degrees then line a 12-cup muffin tine with cupcake liners. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Make a well in the center of the mixture then set aside.

In a separate bowl, whisk together pumpkin puree, applesauce, eggs, brown sugar, milk and vegetable oil. Pour into the dry ingredients, whisk everything together then fold in apples. 

Fill cupcake liners 3/4 of the way full with abtter, smoothing the tops, then bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let sit in muffin tin for 5 minutes, then remove to cooling rack.

While cupcakes are cooling, prepare Cinnamon Cream Cheese frosting. Whisk together butter, cream cheese, vanilla and cinnamon. Add powdered sugar 1/2 cup at a time until mixture is thick and creamy. Serve with warm muffins.

Monkey Bread

This is a recipe from Cook's Country that is so delicious and decadent it's worthy of a holiday morning or other special event. The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. I'm looking forward to having this again Christmas morning!

Prep time: appox 2.5 hours
Cook time: 35-40 mins
Serves: 6-8

INGREDIENTS:
Dough:
2 tbsp unsalted butter softened, plus 2 tbsp melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup sugar
1 package rapid-rise or instant yeast
3 1/2 cups all-purpose flour, plus extra for work surface
2 tsp salt
Nonstick cooking spray

Brown sugar coating:
1 cup packed  light brown sugar
2 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted

Glaze:
1 cup confectioners' sugar
2 tbsp millk

DIRECTIONS:
For the dough: Adjust oven rack to low position and heave oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Butter Bundt pan with 2 tablespoons softened butter. Set aside. 

In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn down onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with more cooking spray. Cover bowl with plastic wrap and place in warm oven until doubled in size, 50-60 minutes. 

For the coating: While dough is rising, mix sugar and cinnamon together in a small bowl, set aside.  Gently remove dough from bowl (do not flour counter top) and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. Roll each dough piece into a ball. Working one at a time, dip dough balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer dough balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Prior to baking

Cover Bundt pan tightly with plastic wrap and place in still turned-off oven until dough balls are puffy and have risen to 2 inches from top of pan, 50 to 70 minutes. Remove pan from oven and heat oven to 350 degrees. Unwrap pan, place in oven, and bake until top is deep brown and crusty and caramel begins to bubble around edges, 30-35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes. 

Fresh out of the oven

For the glaze: While bread is cooling, whisk confectioners' sugar and milk in small  bowl until all lumps are gone. Using whisk, drizzle glaze over warm monkey bread, allowing glaze to run over top and sides of bread. Serve warm. 

Copy Cat Panera Broccoli Cheese Soup

We don't eat at Panera often, but when we do we always order the Broccoli Cheese soup. I found this recipe awhile back on Pinterest and I have to say it came out pretty darn close to the original. I would recommend cutting your broccoli into very small pieces so that they cook thoroughly. Otherwise you may not achieve that smooth creamy texture. Serve this in a bread bowl and it's like the real deal!

Prep time: 30 mins
Cook time: 50 mins
Serves: 4

INGREDIENTS:
1/2 medium onion, chopped
1/4 cup + 1 tbsp butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
8oz fresh broccoli (florets only), chopped into very small pieces
1 cup carrots, julienned
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp pepper
8oz grated cheddar cheese
Bread bowls (for eating out of or for dipping)

DIRECTIONS:
In a large stockpot melt 1/4 cup of butter. Add flour and mix until it forms a roux, approximately 3 minutes. Slowly add half-and-half, mixing the entire time. Add chicken stock and continue to stir the mixture. Once combined, simmer on low for 20 minutes.

Meanwhile, saute the onions in remaining butter and set aside. Once the soup mixture has finished simmering, add broccoli, carrots, onions and cook on low for an additional 25 minutes. Season with salt, pepper and nutmeg.

Place soup in a blender or use an immersion blender and puree. Heat soup over low heat, add cheese and mix until melted. Serve in a bread bowl and enjoy!

Smoked Sausage Pasta Skillet

I have been searching for easy recipes that are quick and delicious and found this win by Iowa Girl Eats (again!). It is a 1-skillet meal that is hearty and satisfying. I loved the creamy texture as well as the punch of spinach.  Even the husband liked it, so it's a keeper!

Prep time: 15 mins
Cook time: 20 mins
Serves: 6

INGREDIENTS:
1 tsp extra virgin olive oil
12oz smoked turkey sausage, sliced
2 large shallots or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
10oz can diced tomatoes (use a spicy variety if you want a little more kick)
1/2 cup half & half
Pepper
8oz cut pasta, such as rotini
4 cups baby spinach
Parmesan cheese, for topping

DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery). Add garlic then cook for 30 more seconds, stirring constantly.

Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixture may look curdled but it's fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes or until pasta is al dente., stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

Sweet, Sticky & Spicy Chicken

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie. The original recipe called for a lot of ginger and I cut it in half.  Add more hot sauce if you like a spicy dish. 

Prep time: 10 mins
Cook time: 12 mins
Serves: 4

INGREDIENTS:
1 tbsp brown sugar
2 tbsp honey
1/4 cup soy sauce
1 tsp chopped fresh ginger root
2 tsp chopped garlic
2 tbsp hot sauce
Salt and pepper to taste
4 skinless, boneless chicken breast halves, cut into 1/2 strips
1 tbsp vegetable oil
Sesame seeds (optional)

DIRECTIONS:
Mix together brown sugar, honey, soy sauce, ginger and hot sauce in a small bowl. Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Sprinkle with sesame seeds and serve over rice.

Crock Pot Chicken & Barley Vegetable Stew

I was looking for a recipe that would use up some of the leftover food I had on hand and I found this recipe on Iowa Girl Eats. Super simple to make in the crock pot and really healthy and yummy. I used a rotisserie chicken cut into small pieces and didn't bother with the last step of taking out the chicken and shredding.  The next day my soup was more gelatinous and goulash-y but it was still really delicious! 

 Prep time: 20 minutes
Cook time: 5-6 hours
Serves: 6

INGREDIENTS:
48oz chicken broth
2 garlic cloves, minced
2 tsp Italian seasoning
1-1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 small chicken breasts (about 12 oz)
3/4 cup regular barley (not quick-cooking)
1 onion, chopped
4 cups chopped kale
1 large sweet potato, peeled and cut into 1/2'' cubes
1 large regular potato, peeled and cut into 1/2'' cubes
3 carrots, peeled and sliced

DIRECTIONS:
Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine. Layer in chicken, barley, onions, kale, potatoes, and carrots. Do not stir. Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.

Remove bay leaves then discard. Remove chicken breasts, shred, then return to the soup and stir to combine. Sprinkle with Parmesan cheese and serve with bread.

Skillet Chicken Parmesan

This is a recipe that we recently saw on Cook's Country and decided to try at home.  It is delicious! It's very hearty and cheesy as any good Chicken Parmesan should be.  You could cut down on the cheese slightly (1/4-1/2 cup per type of cheese) to make it a little less heavy. To make fresh bread crumbs, grind two to three slices of hearty white sandwich bread in the food processor. Serve with a green salad and vino. 

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 1/2 cups fresh bread crumbs
3 tbsp olive oil
1 1/4 cups grated Parmesan
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1/12 pounds), halved horizontally
3 tbsp vegetable oil
3/4 cup shredded mozzarella
3/4 cup shredded provolone

DIRECTIONS:
Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil. 

Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Lemon Chicken Pasta

This is a wonderfully lemony pasta dish that is great with or without chicken. Add more or less lemon to your taste.  Serve with a green salad, bread and wine of course. Mangia! 

Prep time: 20 mins
Cook time: 30 mins
Serves: 4-6

INGREDIENTS:
1/2 lb short pasta, such as rigatoni or fusilli
3 chicken breasts, cooked, seasoned and cut into strips (we like to BBQ it)
3/4 cup lemon juice
2 tbsp lemon zest
1/2 stick of  butter
Drizzle of olive oil
2 cups grated Parmesan cheese
Basil, sliced
Grape/cherry tomatoes, halved

DIRECTIONS:
Prepare pasta according to package, drain and set aside.  Cook chicken breasts in a medium sauce pan until golden brown and insides are fully cooked, approx 10-15 mins. We like to BBQ our chicken to give it a crispy texture. Either way is delicious.  Let chicken stand for 10 mins and cut into small, bite-sized strips.  

In a large saucepan, combine pasta, chicken, lemon juice, lemon zest, butter and olive oil and cook until ingredients are well combined and butter is melted. Add Parmesan, basil and grape tomatoes and combine.  Serve immediately.

Light & Easy Cous Cous

True to it's name, this cous cous dish is truly easy to make.  It was a creation made by my sister and she is a "cook by taste" girl so I have done my best to approximate the amounts.  It is delicious and light, perfect to accompany any BBQ dish or to eat on its own.

Prep time: 20 mins
Cook time: 10 mins
Serves: 4-6

INGREDIENTS:
1 box Israeli (pearl) cous cous
1 can Artichoke hearts in oil, leaves separated
1/2 cup Kalamata olives, halved
1 cup Grape tomatoes, halved
1/2- 1 cup Feta cheese
Butter
1/4 cup lemon juice
2 tbsp Olive oil
Garlic, 3-4 cloves crushed
Salt and pepper to taste

DIRECTIONS:
To prepare the cous cous, pour water and butter (if using) into a small saucepan and bring it to a boil over high heat. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.
Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Pour cous cous into a large bowl.

Combine artichoke hearts, kalamata olives, grape tomatoes and feta cheese with the cous cous. To create the dressing, whisk together lemon juice, olive oil, garlic and salt and pepper in a small bowl.  Add to cous cous mixture and stir well.  Enjoy!

Broccoli & Cheddar Cheese Nuggets

I found this recipe on a baby food blog and decided to give a try.  I figured it was a good way to get Ellie to eat her broccoli since she currents enjoys mashing off the tops and not actually eating it (and forget pureed!). It is very important to use seasoned bread crumbs and I didn't the first time and my nuggets turned out really bland.  I know they are babies, but they do have taste buds! Add extra seasoning if you like - garlic powder, pepper, extra basil or oregano for example. She loved them and didn't even mind when I gave her one cold.  Success! 

Prep time: 10 mins
Cook time: 25 mins
Makes: 16-20 nuggets, depending on size

INGREDIENTS:
1 16oz package frozen broccoli, cooked, drained and chipped
1 cup seasoned bread crumbs
1 1/2 cups shredde cheddar cheese
3 large eggs or 5 egg yolks

DIRECTIONS:
Preheat oven to 375 degrees.  Lightly coat a baking sheet with olive oil and set aside. In a large bowl, combine all remaining ingredients and mix well.

Shape mixture inot nuggets of fun shapes such as squares or squigglies and place on baking tray. Bake for 20-25 minutes, turn nuggets over after 15 minutes.  Serve warm. Be sure to crumble if your baby needs it.

Creamy Kale & Mushroom Chicken Pasta

We do a lot of pasta in our house, but I tend to stay away from the unhealthy and calorie packed creme sauces.  My husband is always disappointed when I reach for the inevitable red sauce so he was very excited when he saw the word "creamy" in this recipe.  This dish is like a grown up mac & cheese thanks to the creamy sauce made from mascarpone cheese and yet still has great nutrition thanks to the kale. I loved the garlicky taste and will probably add more next time.  So delicious it was hard not to go back for seconds!

Prep time: 10 mins
Cook time: 30 mins
Serves: 4

INGREDIENTS:
8oz farfelle pasta or other short-cut pasta
2 chicken breasts, but into bite-sized pieces
2 tsp extra virgin olive oil, divided
salt & pepper
1 shallot, chopped
1 tbsp butter
8oz button mushrooms, sliced
6 cups chopped kale
2 garlic cloves, minced
1/2-3/4 cup chicken broth, divided
4oz mascarpone cheese

DIRECTIONS:
Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.

Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt thena dd mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.

Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.

Baby Biscotti

Ellie has been teething hardcore lately and I have been wanting to find something that will ease her sore gums and coax those new teeth through.  I have seen lots of recipes for teething cookies, most of which include sugar or palm oil, so I wanted to find something that was healthier and that was going to stand up to those jagged little teeth.  She's like a Saber Tooth Tiger!  I tried another recipe and found them to be too soft and she was able to gnaw through it in a few seconds.  Molasses was the likely culprit.  The solution? Baby Biscotti!  We all know how hard biscotti are, so this was an ingenious recipe.  The oblong shape and hard texture of twice backed biscotti are ideal for little hands and new teeth.  You can experiment with different flours or pureed fruits and vegetables to make it your own. I used a banana in my first batch and found that it worked really well.  I'm looking forward to trying different purees to make them sweeter and more interesting. While no cookie can be completely resistant to crumbling, this one lasted a long time.

Prep time: 10 minutes
Cook time: 55 minutes
Makes: 2 dozen

INGREDIENTS:
1/4 cup melted butter or canola or olive oil
1 jar pureed fruit or vegetable or large mashed ripe banana
2 large eggs
2 cups whole wheat flour
1/2-1 cup oats
1 tsp baking powder
pinch of salt

DIRECTIONS:
Preheat oven to 350 degrees.  In a large bowl, beat butter, puree and eggs until smooth.  Add the flour, oats, baking powder and salt and stir until almost combined; add any additions you want and stir until just blended.  If it seems dry, use your hands to complete the mixing as the dough comes together. If it's too sticky (this will depend on the puree you use) add more flour until you have a soft, stiff dough.

Turn the dough out onto a floured surface.  Divide in half and shape each piece into an 8'' long log. Place the logs 2''-3'' apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3'' wide.

Bake for 20-25 minutes, until firm and starting to crack on top.  Transfer the logs to a wire rack to cool for a bit and reduce the oven temperature to 275 degrees.

When they're cool enough to handle (they tend to crumble when they're still hot), place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2''-3/4'' slices with a serrated knife. Place the slices upright on the cookie sheet, spacing them about 1/2'' apart so that there's room for the air to circulate between them and return to the oven for 30 minutes.  If you like, turn the heat off and leave the biscotti inside the oven until it cools down to make them even harder.  Once cool, store in an airtight container.

Ellie enjoying her biscotti

Blueberry Swirl Cheesecake Bars

I recently inherited two large bags of blueberries and thought it was the perfect time to try out this dessert.  Truly decadent, rich and creamy these bars do not disappoint! They aren't as dense as cheesecake which I really like.  I added some lemon zest to the mixture and really enjoyed the addition.  Break out the sweatpants, you will not be able to eat just one!

Prep time: 25 mins
Cook time: 40 mins
Chill time: 1 hour
Makes: 36 bars

INGREDIENTS:
1/2 cup + 2 tbsp granulated sugar
2 tsp cornstarch
1 cup fresh or frozen blueberries
1/4 cup orange juice
2 cups + 1 tbsp all-purpose flour
1/2 cup powdered sugar
1 cup butter
1 8oz package cream cheese, softened
2 eggs, lightly beaten
1 tsp vanilla
Powdered sugar (optional)

DIRECTIONS:
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside. 

In a small saucepan stir together the 2 tablespoons granulated sugar and the orange juice. Cook and stir over medium heat until thickened and bubbly  Remove from heat and set aside.

For crust, in a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in butter until fine crumbs form and mixture stats to cling together (mixture will still be crumbly). Pat mixture into prepared pan. Bake for 20 minutes.

Meanwhile, in a medium bowl beat cream cheese, the 1/2 cup granulated sugar, and the 1 tablesppon flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for 1 hour. Remove uncut bars from pan by lifting foil. Cut into bars. Store in an airtight container in the refrigerator upto 2 days. If desired, sift powdered sugar over bars just before serving.

Chicken & Wild Rice Soup

I have to admit, it's not really a soup kinda day here in San Jose but these ingredients were begging to be used before they went out with the trash - one of my least favorite things to do. So into a soup ya go! It was a double plus because it is another Iowa Girl Eats recipe that I have been wanting to try for awhile.  That girl knows how to cook and I really like her style, so ya'll have to bear with me trying out her recipes.  The other bonus is that I am a single parent this week and I do-not-have-time to cook anything elaborate, so I'll be slurping this down all week.  There is nothing fancy about this recipe but is is warm, hearty and easy.  Great for any meal!

Prep time: 10 mins
Cook time: 1 hour - 1 hour & 15 mins
Serves: 6

INGREDIENTS:
2 tbsp butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 tsp dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour

DIRECTIONS:
Melt butter in a large soup pot over medium heat. Add onion, celery and carrots, season with salt & pepper, then saute until tender, about 10 minutes.  Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on the top, turn heat down to medium-low and simmer for 40-50 minutes until rice is tender.

In a small bowl, whisk together 1/4 cup milk and flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Barbecue Pulled Pork Sandwiches

This recipe does not disappoint! It is a super easy, set-it-and-forget-it-recipe for the crock pot.  Perfect for busy weeknight dinners. I found the recipe from Better Homes and Gardens and slightly adapted it to be a bit more spicy.  I should also note that this is not my picture.  They were so delicious that I forgot to take a picture of the actual thing - twice! That should tell you how delicious they are! I served mine on whole wheat buns with broccoli slaw. I will take a picture next time, promise!

Prep time: 15 mins
Cook time: 6 hours on high, 12-13 hours on low
Makes: 8 servings

INGREDIENTS:
1.5lb boneless pork shoulder roast
1 medium sweet onion, cut into thin wedges
3/4 cup chili sauce (you can add more spice depending on your preferences. I like sriracha)
1/2 cup cola
1/4 cup ketchup
1 tbsp yellow mustard
1 1/2 tsp chili powder
1 1/2 tsp cider vinegar
1 tsp ground cumin
2 cloves garlic, minced
1/2 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
8 hamburger buns, split and toasted

DIRECTIONS:
Trim fat from meat.  In a 3.5 or 4 quart slow cooker combine meat and onion. In a small bowl combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper and crushed red pepper. Pour over meat mixture in cooker.

Cover and cook on low-heat setting for 12-13 hours or on high heat for 6-61/2 hours.

Transfer meat to a cutting board. Using a slotted spoon, transfer onion to a medium bowl, reserving cooking liquid. Thinly sliced or shred meat. Add meat to onion; stir gently to combine.

Toss meat mixture with enough of the reserved cooking liquid to moisten. If necessary, return meat mixture to cooker. If using low-heat setting, turn to high-heat setting. Cover and cook about 15 minutes or until heated through. Serve meat mixture in buns.

Sausages with acorn squash and onions

This could very well be my new favorite winter meal.  So easy to prep and cook on a busy weeknight.  The sweet squash and salty sausage and cheese make this dish so tasty. We practically slurped this up in one sitting!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

INGREDIENTS:
1 large acorn squash, halved, seeded and cut into 1/2 inch slices
1 red onion, cut into 1/4 inch wedges
3 tbsp olive oil
Salt and pepper
4 hot or sweet Italian sausages
1/2 cup grated Asiago cheese (2 oz)
1 tbsp chopped fresh sage leaves
1/4 cup dried cherries or cranberries, chopped

DIRECTIONS:
Preheat oven to 475 degrees. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer.  Season with salt and pepper. Add sausages to sheet.  Roast until vegetables are just tender, 15 to 18 minutes.  Heat broiler. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Sprinkle with cherries to serve.

Pork and Greens Skillet Pie

This is another Food Magazine recipe that is a great winter dish. It's homey and also healthy. I didn't used a cast iron skillet because ours is too small to fit all the ingredients.  If you don't have one, simply omit the last step of putting it in the broiler and make sure you pan is heat safe for the oven.  I also opted to use Polenta instead of Cornmeal and it turned out just as great.  As always feel free to add more cheese!

Prep time: 20 mins
Cook time: 45 mins
Serves 4

INGREDIENTS:
1lb ground pork
1 medium yellow onion, diced 
1 large bunch Swiss chard, trimmed, stems and leaves separated and roughly chopped
Salt and pepper
3/4 cup plus 2 tbsp fine cornmeal, divided
3/4 cup grated Parmesan, divided (or more to taste)

DIRECTIONS:
Preheat oven to 375 degrees.  In a cast iron skillet, cook pork over medium heat, breaking up meat with a wooden spoon, until browned, about 7 minutes.  Add onion and Swiss chard stems, increase heat to medium high, and saute until translucent, 8 to 10 minutes.  Stir in Swiss chard leaves and cook until wilted, 2 minutes.  Stir in 2 tablespoons cornmeal, 1/4 cup Parmesan, and 1 1/2 cups water and bring to a rapid simmer. Cook until liquid thickens, stirring occasionally, about 14 minutes.  Season with salt and pepper.  Remove from heat.

In a small saucepan,  bring 2 cups of water to a boil. Whisk in remaining 3/4 cup cornmeal and cook, whisking constantly, until mixture thickens about 2 minutes. Stir in 1/4 cup Parmesan, season with salt and pepper,and spoon over pork and greens. Sprinkle with remaining 1/4 cup of Parmesan, transfer to oven, and bake 20 minutes. Heat broiler and broil until top is golden brown and mixture is bubbling at edge, 2 minutes.

Mini Peanut Butter Cup Cookies

I bought a package of mini peanut butter cups from Trader Joe's a few months back because I thought they would be really tasty in cookies instead of chocolate chips.  I was correct and I know I am not the first person to think so! This is a basic chocolate chip cookie recipe but I added the peanut butter cups instead of chocolate chips.  A totally different way to get the flavor of a peanut butter cookies in addition to the chocolate.  This recipe has you make large cookies, but they would last longer if you made them smaller. Or you can just eat twice as much!

INGREDIENTS:

2 cups + 2 Tbsp. flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp butter, melted
1 cup packed dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 tsp vanilla
12 oz package mini peanut butter cups (unwrapped, and chopped if not already bite-sized)

DIRECTIONS:
Preheat oven to 325°. Line two baking sheets with parchment or a silicon mat. Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes. Mix in egg, yolk, and vanilla. Add dry ingredients and mix on low just until combined. Stir in peanut butter cups until distributed. Chill dough 15 minutes.
Scoop 1/4-cup dough balls onto a lined baking sheet (if making large). Bake 11-15 minutes, until the edges brown and the center is still soft. Let cool on the baking sheet. Store in an airtight container for up to a week.

Easy Baked Potato Soup

This is a great slow cooker recipe, especially since there is minimal prep. I adapted this recipe from All Recipes, but chose to add less bacon because it make the soup way too salty to add as much as the recipe called for. Normally I'm all for bacon, but it really was too much.  The dry ranch mix gives this soup an extra kick! It's a very hearty soup, perfect with some crusty bread.

Prep time: 15 mins
Cook time: 7 hrs 15 mins
Serves: 4

INGREDIENTS:
10 red potatoes, cut into cubes
3 tbsp all-purpose flour
1/4 cup real bacon bits
1 small red onion, chopped
1 clove garlic, minced
2 tbsp chicken bouillon granules
1 tbsp ranch dressing mix
2 tsp dried parsley
1 tsp seasoned salt
1/2 tsp ground black pepper
3 cups water
1 cup half-and-half
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onion

DIRECTIONS:
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dress mix, parsley, seasoned salt, and black pepper over the potatoes. 

Pour water into the slow cooker.  Cook on low 7 to 9 hours. Pour half-and-half into the soup; cook another 15 minutes. Garnish with Cheddar cheese and green onions to serve.

Chiang Mai Curry Noodles

I don't normally attempt to cook Thai food because we have such great Thai food here in San Jose, but our favorite restaurant burnt down (well, it was a kitchen fire) last year and still hasn't reopened.  We have been on the hunt for a replacement, but haven't found anything quite a yummy as TeeNee Thai. So sad.  This was an easy recipe and great for my first attempt into Thai cuisine. It was intended to be served over noodles, but I think it would be great over rice as well. 

Prep time: 30 minutes
Cooke time: 20 minutes
Serves: 4-6

INGREDIENTS:
2 tbsp vegetable oil
1 tbsp finely copped garlic
2 tbsp red curry paste or panaeng curry paste
3/4lb boneless chicken, cut in big, bite-sized chunks
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 tsp ground turmeric or curry powder
2 tbsp dark soy sauce or soy sauce
1 tsp sugar
1 tsp salt
2 tbsp freshly squeezed lime juice
1lb fresh Chinese-style egg noodles, or 1/2lb dried Chinese-style egg noodles, angel hair pasta or spaghetti
1/3 cup coarsely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onions

DIRECTIONS:
Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic.  Toss well and add the red curry paste, mashing and stirring to soften in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, turmeric, soy sauce, sugar, and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes, until meat is cooked through. Stir in lime juice, remove from heat, and cover to keep curry warm while you prepare the noodles.

Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro and green onions, Serve hot.