M&M Christmas Cookie

Tis the season for Christmas baking!  This cookie isn't something I would normally qualify as a Christmas cookie but I was looking for something that my toddler would enjoy making with me. She is obsessed with chocolate and the red and green M&Ms make it festive. The original recipe called for mini M&Ms but I couldn't find them at the store so I used the regular sized.  They worked out just fine but I think they would be better with the minis. Just a personal preference.  Anyhow, these cookies a delicious! They are very similar to a chocolate chip cookie with have a crunchy bite and yummy center. I didn't expect much from these but I was surprised by how much I liked them.  I'd even consider making them for a cookie exchange. I'm pretty sure Santa would be happy seeing them left out for him too!

Prep time: 20 minutes
Cook time: 12-14 minutes
Makes: 24 large cookies

INGREDIENTS:
2 1/4 cups all-purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2 inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 (11oz) bag M&Ms

DIRECTIONS:
Preheat oven to 375 degrees.  In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3-4 minutes.  Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (batter will be think due to the chilled butter). Mix in M&Ms (set aside about 1/4 cup of the M&Ms to lightly press into the tops of the cookies before baking so they show through more, totally optional).

Scoop dough out 2 tbsp at a time and shape into a ball, transfer to a silpat lined or buttered cookie sheet, fitting 8 per sheet. Press tops down slightly and add M&M topping.  Bake in a preheated oven 12-14 minutes until edges are lightly golden brown.  Allow to cool on baking sheet several minutes before transferring to a wire rack to cool.  Store in an airtight container.

Creamy Chicken Noodle Soup

Nothing soothes the soul like Chicken Noodle Soup and this creamy version will definitely fill up your belly. This was really simple to make but it did require a lot of dishes since you need to cook the noodles and make a roux. It was worth all the work! Serve with warm bread or crackers. Yumm!

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4-5

INGREDIENTS:
2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts
1 1/2 tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
3 tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup butter
1/4 cup + 2 tbsp all-purpose flour
2 1/2 cups milk (I used 1%)
1/3 cup heavy cream 

DIRECTIONS:
Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.

In a large pot, heat 1 1/2 tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.

*If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

Spicy Sausage Pasta

This is a skillet meal that is super fast to whip together and will likely please the most picky of eaters. It is very similar to the Smoked Sausage Skillet Pasta that I have also posted. Minus the spinach in the smoked sausage version it is basically the same dish. What can I say, I guess I liked it. You can use any pasta you like, but I used Campanelle pasta just because it looks fun. I found this dish to be a little runny but that was likely because I used a bigger can and didn't drain the tomatoes before adding them. You could play around with it to see if draining would help. All in all, a good weeknight dinner for hungry tummies.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 tbsp olive oil
1 lb smoked sausage
1 1/2 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes with green chiles (mild, but its up to you)
1/2 cup heavy cream
8oz Campanelle pasta
1/2 tsp salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

DIRECTIONS:
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, covet skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese.  Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown and bubbly.

The Best Homemade Playdough Recipe

Okay, so playdough isn't exactly something you eat (which I guess is debatable with toddlers) but I wanted to have this recipe on hand for future use.  It was the first time I've made playdough in a long, long time and this recipe boasted that it had been tested and re-tested and I have to agree that it came out perfectly.  I used the neon food coloring leftover from Halloween cookies and I loved the bold colors.  The recipe will make you a large ball of playdough.  You will need to make it repeatedly for however many colors you want (I made 4 colors but you need to make them seperately). Ellie was quite please with her new playdough!

Prep time: none
Cook time: 30 seconds - 2 minutes plus 30 minutes to cool
Makes: 1 large ball (slightly larger than a fist)

INGREDIENTS:
1 cup flour
1 cup water
2 tsp cream of tarter
1/3 cup salt
1 tbsp vegetable oil
Food coloring

DIRECTIONS:

1. Mix together all the ingredients, except the food coloring in a medium saucepan.
2. Cook over low/medium heat, stirring. Once it begins to thicken, add the food coloring. 
3. Continuing stirring until the mixture is much thicker and begins to gather around the spoon (I found a hard spatula to be quite handy to scrape down the sides.  Once this mixture starts to thicken it is hard to mix in the coloring). 
4. Once the dough is not wet, remove and put onto wax paper or a plate to cool.  After cooling (30 minutes) knead playdough for a few minutes.
5. Play!

      Sore in an airtight container or ziplock bag.

Baked Italian Chicken

It must be fall because I am really craving gooey comfort food. With cream cheese and Mozzarella this dish definitely qualifies. It packs all the delicious flavors you would expect of an Italian dish and the gooey deliciousness of the cheese really puts it over the top. The original recipe said to cook this for 30 minutes but I had to cook mine twice as long (use a food thermometer on this one) and it was still pretty runny.  I may have added more tomatoes than it called for which might have been my problem. Sometimes more is just...more. While it was pretty easy to pull together it made a lot of dishes. Still is was pretty tasty and a fun spin on yet another chicken dish.  Two thumbs up!

Prep time: 20 mins
Cook time: 45-60 mins or until chicken reaches 165 degrees
Serves: 4

INGREDIENTS:
4  boneless, skinless chicken breasts
1 14oz can artichoke hearts, drained and quartered
8oz mushrooms, sliced
2 tbsp butter
1 onion, chopped
1 package Zesty Italian dressing mix (Good Seasons brand)
4 tomatoes, chopped
1/2 cup chicken stock
8oz cream cheese, cubbed
5oz fresh spinach
2 tsp garlic powder
Black pepper
8oz shredded Mozzarella
Olive oil

DIRECTIONS:
Cook the onions and the mushrooms in the butter and a drizzle of olive oil until tender.  Remove from heat.

Preheat the over to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese.  Whisk the dressing mix, garlic powder and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions and spinach.

Place the chicken breasts into a 13x9 casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 45-60 minutes or until the chicken is 165 degrees. Sprinkle the shredded cheese over the top and stick it under the broiler for a few minutes to melt the cheese.  

Gooey Monster Cookies

We are getting very excited for Halloween around here and I've really been in the mood for some Fall baking. I came across this recipe on Pinterest and it has been on my bucket list to do with Ellie as a Halloween activity. Ellie loves everything "scary" (so much like her dad!) and she was really excited to see the package of candy eyeballs come home from the grocery store. I was originally suspicious of a recipe that uses cake mix but the cookies turned out to be really delicious and cake-like. Actually, I'd say they are more like little cakes than cookies. These are really easy and super fun to make.  Perfect to take to a Halloween party or perhaps a Monster themed birthday. 

Prep time: 30 mins to chill dough
Cook time: 10-12 mins to bake
Makes: 24 cookies

INGREDIENTS:
1 White Cake Mix box
1/2 cup butter softened
1/2 tsp vanilla
1 8oz Cream Cheese bar softened
1 egg
Powdered sugar
Neon food coloring
Candy eyeballs

DIRECTIONS:
Preheat oven to 350 degrees. With an electric mixer beat butter, vanilla, egg and cream cheese until fluffy. Mix in cake mix. Divide batter into bowls for the amount of colors you want. Add food coloring to each individual bowl and mix until all combined. Chill dough for 30 minutes.

Roll into balls and dip in a bowl of powdered sugar covering them completely. Place on greased cookie sheet and pat down a bit. Bake at 350 for 10-12 minutes. Add candy eyeballs while cookies are still warm.

Man-Pleasing Chicken

I came across this chicken recipe on Pinterest that boasted itself as being "the best thing I will ever put into my mouth".  I've been looking for some new chicken recipes so I had to give it a try. Whoa! This dish don't lie. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken.  Or just cook it for yourself and eat it standing over the stove. I practically did! Now while my husband did like it (and he's hard to please) my toddler did not.  But keep in mind that she's been on a chicken strike and didn't eat anything I put in front of her that day, so never mind...she doesn't count.  Cook this.  SO EASY and so yummy. You will thank me. 

Prep time: 10 mins
Cook time: 40-45 mins
Serves: 2-3 people 

INGREDIENTS:
1.5 lbs Chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 tbsp Rice/rice wine vinegar
Fresh rosemary
Salt and pepper

DIRECTIONS:
Preheat your oven to 450ºF. Mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Mediterranean Baked Chicken

I was perusing Pinterest a few nights ago and came across this mouth-watering recipe from The Clever Carrot.  It is almost a one-dish recipe (which I can appreciate) and the flavors were incredible. There are two secrets- the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. I used chopped basil and parsley. The smell in your kitchen will be out of this world! Make sure you use a baking dish larger than 9x13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather an caramelize. Use two pans if necessary.

Prep time: 15 mins,  up to 3 hours to marinade
Cook time: 35-45 mins
Serves 4-6

INGREDIENTS:

Marinade

1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped

Bake

2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Garnish
fresh basil & parsley, to taste

DIRECTIONS:
For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.

When you’re ready to start cooking, preheat your oven to 400 F.  In a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.

Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked. 

Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.

Roughly chop a large handful of both basil and parsley. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.

Serve immediately with crusty bread and a nice green salad.

America's Test Kitchen Skillet Apple Crisp

A friend recently gave me a large bag of Granny Smith apples from her backyard tree and I immediately thought "APPLE CRISP!". I am so ready for Fall to get here and after all it is the last day of Labor Day weekend which officially marks the end of summer. We have been enjoying recipes from America's Test Kitchen and you know they are good before you even try them because they have tested them over and over again.  I found this recipe that was barely adapted from America's Test Kitchen Skillet Apple Crisp recipe.  I don't have a skillet that is big enough to hold all those apples so I used a baking dish.  I think the secret of this dish is to use the apple cider and to saute the apples until just soft before baking.  I realize that Apple Crisp is generally pretty tasty but this was ah-maze-ing. Completely addicting, gotta-have-more-than-one-bowl, deliciousness. Seriously, I can't stress it enough. Just make it. 

Prep time: 30 mins

Cook time: 35-40 mins

Serves: 8

INGREDIENTS:

Topping:

3/4 cup all purpose flour

3/4 cup pecans, finely chopped

3/4 cup old fashioned oats

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp table salt

8 tbsp (1 stick) unsalted butter, melted

Filling:

3 lbs firm, sweet, crisp apples (I used a mix of Golden Delicious and Granny Smith), peeled, cored, halved, and cut into 1/2" wedges

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1 cup apple cider

juice from half a lemon

2 tbsp unsalted butter

DIRECTIONS:

Adjust your oven rack to the center of the oven, and preheat to 450 degrees. Make the topping: in a medium bowl combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until evenly coated and combined - you'll get a crumbly, buttery topping. Set aside.

Make the filling: Toss the apple wedges, sugar, and cinnamon in a large bowl until the apples are evenly coated. In a small saucepan (or in a 12" skillet, if you have one), bring the cider to a simmer and reduce to 1/2 cup - this will take about 7 minutes. Transfer the reduced cider to a small bowl, add the lemon juice, stir and set aside.

In a large sauté pan over medium heat (or the skillet, if you're using it), melt the butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 8 minutes (this may take longer depending on how thickly you sliced your apple wedges). Remove the pan from heat and stir in the reduced cider, gently tossing the apples in the cider until evenly coated. 

If you're using a skillet, sprinkle the topping mixture evenly over the top of the apples in the pan and bake until the top is golden brown and the fruit is bubbling, about 15-20 minutes. If you're using a baking dish, transfer the cooked apples to a 9x9 baking dish and sprinkle with the topping, then bake for about 20-25 minutes (until the top is golden brown and the apples are bubbling). Cool on a wire rack for about 10-15 minutes and serve warm. Top with vanilla ice cream or whipped cream if desired. Mmmmm!

Turkey Sausage Bow Tie Skillet

I have really been into skillet meals lately aka anything that requires a few ingredients and is super simple to make.  Life is all about whatever is easiest these days.  This dish comes together in one pan and is a cinch to make.  It freezes and reheats beautifully so you'll want to fix extras.  Even my toddler liked it so you know it will be a crowd-pleaser.

Prep time: 15 mins
Cook time: 25 mins
Serves: 4

INGREDIENTS:
8 oz uncooked bow tie or rotini pasta
1lb Smokey Turkey Sausage, cut into 1/4 inch rounds
1 package sliced mushrooms
2 tbsp butter
2 tsp minced garlic
1 tbsp cornstarch
1 1/2 cups milk
1 1/2 cups fresh snow peas
1 cup (4 oz) shredded cheddar cheese

DIRECTIONS:
Cook pasta according to package directions.  Meanwhile in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.

Combine cornstarch and milk until smooth; gradually add to the skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Drain pasta; add to sausage, mixture.  Stir in the peas and cheese; cook until cheese is melted.

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.