Sweet Treats

Hello my Friends! I hope all of you enjoyed your holidays :) All of you know how much I love baking but sometimes you just want something sweet & satisfying without all the hassle of baking. A few Christmases ago, my dear friend Julie brought me buckeye balls to try & they were amazing! For those who don't know, they are essentially a chocolate peanut butter truffle...how can you go wrong with that combo?! Now, many of you will think I'm nuts when I say I am not a Reese's fan but this chocolate peanut butter delight is definitely a favorite. I hope you will try these easy,sweet delights and enjoy!

BUCKEYE BALLS
1 1/2c. creamy peanut butter
1/2 cup salted butter (at room temp.) 
1 tsp vanilla extract 
1 16-oz pkg confectioners sugar 
1 6-oz pkg semisweet chocolate chips
2 tbs solid vegetable shortening 

Instructions:
1)Line baking sheet with wax paper.
In medium bowl, mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. Mixture should be very stiff. 
2)Shape dough into balls, using 2 tsp for each (I make them smaller). 
3)Place on wax paper and refrigerate.  Melt chocolate and shortening.
4)When smooth, with toothpick, dip peanut butter balls in melted chocolate about 3/4 way down.
5)Put back on wax paper and refrigerate until set.

Sandwich Heaven

My friends there is nothing more satisfying than an awesome sandwich. One of mine & my brother's favorites is the Philly Cheesesteak. We both LOVE them! Last night I made them for my bro for dinner which is always a hit. I actually love doing them with chicken as well which is what I made tonight for myself :) Simple sauteed chicken breast with cheese,caramelized onions & vinegar peppers is how I love them. Believe me when I say that they are also low fat(YES you heard me! LOW FAT!) and if you choose to omit the bread which is fine they become gluten free :) I hope you enjoy my awesome Philly Chickens!

PHILLY CHICKEN SANDWICHES
Serves 4

Ingredients:
2 boneless skinless chicken breasts, cut in half into cutlets & pounded to even thickness
1/2 tablespoon mayo
1 teaspoon ketchup
8 slices cheese (use your favorite but I had Velveeta singles in the house so I used those)
Vinegar peppers (I like B & G sandwich toppers sweet peppers) 

8 slices cooked bacon

4 sesame seed hoagie rolls

Method:
1) Heat a non-stick pan over medium heat. Add just a little canola oil to pan.
2)Mix ketchup & mayo together in small bowl. Spread on inside of each roll.
3)Cook chicken until done. Remove pan from heat & reduce heat to low.
4) Place 2 slices cheese on each cutlet & cover pan. Place back on low heat just until cheese melts.
5) Build your sandwich & enjoy!!

*To make caramelized onions, heat a pan on medium low heat with 3 tablespoons each olive oil & butter. Thinly slice 4 onions & add them to pan. Season with salt & pepper. Cook stirring occasionally until brown & sweet :)*

Sweet Classic :)

I don't know about you but I LOVE good classic pound cake! I have been craving it lately. I recently recalled a conversation I had a while back with a customer at the store I work at. She told me about this pound cake recipe she uses that requires the oven to be COLD when the cake goes in. Now, all of you are probably going Huh? No way the oven has to preheat! Well I was the same way...until I tried it! This cake was incredible! Absolutely perfect! I now share with you Marge's Cold Oven Pound Cake...make at your own risk! :)

Marge’s COLD OVEN POUND CAKE

*OVEN MUST BE COLD ----- TURN OVEN TO 325 AFTER YOU PUT THE CAKE IN.*

Ingredients:
3 Cups sugar
3 cups all purpose flour
2 sticks of butter softened to room temperature
½ cup of butter Crisco
6 eggs
1 tsp. salt
1 cup milk
1 tsp. each of vanilla & lemon ( or can use two tsps.. of the same extract)

Method:
1)Cream sugar, butter and Crisco together, add eggs one at a time.  
2)Mix flour and salt together.
3) Add in flour mixture alternating with milk. Add extract, mix well.  
4)Bake in 10” tube pan at 325 degrees for 1 hour and 20 minutes  to 1 hr. and 30 minutes. (test cake, if knife comes out clean—remove from oven. *DO NOT OPEN THE OVEN UNTIL AFTER 1 HR.* Let cool & enjoy :)

A Return to Chocolate Heaven

My Dear Friends, by now you've probably realized I have an obsession with chocolate. This sinful delight has been a favorite for my entire life. I do so many things with it as you will see in future posts :) So I was thinking about my Aunt Cheryl and I remembered this absolutely killer chocolate trifle she made for my father's birthday party a few years ago...it was pure Heaven! This is definitely one of those things that you can play around with and make it your own. Now, I am all for using cake baked from scratch but by all means use the best box mix you can find. Also, feel free to substitute Cool Whip for the fresh whipped cream. I am approximating the amounts for this recipe so feel free to message me if you try it & let me know what you changed :)

DIVINE CHOCOLATE TRIFLE:
1 box chocolate cake mix (plus ingredients for making)
2  large boxes chocolate pudding (plus milk for making)
1 quart heavy cream
Heath bar toffee bits & mini chocolate chips

DIRECTIONS:
1) Make cake according to package directions & cool completely
2) Make pudding according to package &chill
3) Whip cream sweetening with powdered sugar to your taste.
To Assemble:
1)Cut cake into small cubes
2) Layer cake, pudding & cream sprinkling toffee bits & mini chips onto each cream layer. End with cream & sprinkle more toffee & mini chips to garnish.

Retro Fave

Hello All! Sorry for my long absence! Today, I decided to write about one of my all time favorite childhood desserts...Icebox Cake! Everyone remembers that heavenly frozen treat made with chocolate wafer cookies & whipped cream and how we couldn't wait until it was frozen enough to cut into! Well I know that even tho I work in a supermarket, those chocolate cookies can be a little hard to find so one day when I couldn't find them I used my favorite cookie-a good old Chips Ahoy chocolate chip. This version of icebox cake came out amazing!!!! Some recipes I have found call for dipping the cookie in milk first which I don't think is necessary. I watched an episode of Food Network's Barefoot Contessa(my favorite cooking show) & she made a version with thin chocolate chip cookies & mocha whipped cream. I happen to not be a fan of coffee or coffee flavor so I didn't like that one. Hopefully this little twist on a retro fave will satisfy your sweet tooth & that little bit of nostalgia in you :)

Chocolate Chip Icebox Cake:
2 packages of regular Chips Ahoy Cookies
3 1/2 cups heavy cream
2 tsp. Vanilla
Powdered sugar to taste

Instructions:
1) Line a springform or loaf pan with plastic wrap.
2) Whip cream with a few tablespoons of powdered sugar to taste & vanilla until stiff but soft peaks form.
3) Place a layer of cream on bottom of pan and then a layer of cookies breaking cookies if needed. Continue layering cream & cookies ending with cream.
4) Freeze until firm about 6 hrs. to overnight.
5) Remove from pan & "frost" with more whipped cream & chocolate shavings.
* Let stand 20-30 minutes before slicing.*

One Pan Wonder

Well my friends, if you're like me with a crazy work schedule you want to come home & make an easy dinner. Last night I made the most awesome one pan meal ever! Simple,tasty & budget friendly makes this the perfect weeknight dinner. This awesome dinner consists of chicken thighs (YUM!),potatoes & green beans...you can't get any easier & its done in an hour! Enjoy!

LEMON PEPPER CHICKEN WITH POTATOES & GREEN BEANS
Serves 6-8

INGREDIENTS :
6-8 bone in chicken thighs
1lb potatoes cut into chunks (I like Yukon Gold or Red)
1lb fresh green beans,trimmed
Lemon Pepper seasoning (I used McCormick Perfect Pinch Lemon Pepper)
10 cloves garlic,peeled
DIRECTIONS:
1)Preheat oven to 450
2) On large roasting or sheet pan, toss potatoes,green beans & garlic together with olive oil,salt & pepper.
3)Nestle chicken in pan but not on top of veggies. Drizzle olive oil onto chicken & season with lemon pepper & a little salt. Place a pat of butter onto each piece of chicken.
4) Roast for an hour until juices of chicken run clear,tossing potatoes & beans every so often.

New Year!

Hello my friends! I apologize for my absence. Life was just crazy with the holidays as I'm sure you all know. So I have been trying to figure out the perfect recipe to start the New Year and I think I have it! This is the season for hearty, comforting meals & this one is just that.
Growing up, I always loved my Nana's stuffed shells which I make whenever I can. I decided to try a different version one day so I found this one online. It combines my favorite stuffed shells with chicken & alfredo sauce & it is yummy! Here is my spin on it. Enjoy!

Chicken Alfredo Stuffed Shells
Prep Time: 15mn
Cook Time: 50mn
Total Time: 1hr 5mn
INGREDIENTS
1 box jumbo shells
2 cups shredded cooked chicken(I used a rotisserie one)
1 Large container ricotta cheese
2 cups mozzarella cheese, divided
2 eggs, slightly beaten
2 and 1/2 cups alfredo sauce (check out my recipe on here)

DIRECTIONS
Preheat oven to 375 degrees.
1)Cook shells according to package directions. Lay on foil to dry
2)In a large bowl combine shredded cooked chicken, ricotta, and 1 cup mozzarella cheese. Season with salt & pepper. Add in eggs, slightly beaten.
3)Pour half of the Alfredo sauce on the bottom of a 9 x 13 inch casserole dish.
Fill the shells with the filling, then arrange the shells on top of the sauce.
4)Top with remaining sauce. Cover and bake for 35-40 minutes.
5)Remove foil & top with remaining 1 cup mozzarella cheese and bake uncovered for until the cheese has melted & slightly browned.
You’ll have enough filling for about 20-25 jumbo stuffed shells.

It's Fall Again!

So my dear friends it is once again my favorite time of year! I live for the time when I can use & eat apples & cranberries :)  I started my baking season with one of my all time favorite recipes...Cranberry Buttermilk Cake. Its a recipe I found a while ago & it is quite simply perfect. Tart but not overly sweet & incredibly moist. You can also swap out blueberries for the cranberries(the adjustments are in the original recipe). It is also foolproof which makes it even better. I am sharing the recipe here with a link to the original recipe from www.alexandracooks.com
I truly hope you enjoy it as much as I do :)

CRANBERRY BUTTERMILK CAKE

½ cup unsalted butter, room temperature
the zest from 1 orange zest
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving

http://www.alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/

Pasta!

Hello All! So as I've said in a previous post, I am a serious carb junkie! My favorite of these wonderful starches is definitely pasta without a doubt! Maybe it's the Italian in me  :) One of my favorite pasta dishes is the classic Fettuccine Alfredo. Now I must say I think I'm a good cook but I admit my father (who is Irish/German) makes a killer Alfredo sauce! So here today I am sharing his recipe for this awesome, easy classic. I happen to like grilled chicken with my Alfredo so feel free to serve it with or without it :) BUON APPETITO!

Bobby's Alfredo: For 1lb Fettuccine
3 cloves garlic, chopped
1 cup heavy cream
1 stick butter (I like to cut it down a bit to 1/2)
5-8 oz. Parmiggiano Reggiano cheese (use the best you can get)

Directions:
*Boil water for pasta*
1) In large skillet, melt butter over medium heat. Add garlic & sautee until very lightly brown but not burned.
2) Add cream & raise heat to med-high. Bring to bubble. Reduce to simmer & add cheese.
3) Simmer until slightly thickened.
4) When pasta is done, toss in sauce & serve.

Quick and Easy 3

So my life lately has been a whirlwind with so much going on that coming up with something fast for dinner has been paramount. I dug into my recipe book the other night and was instantly hit with an old classic...QUICHE! How on Earth could I have forgotten about it? Quiche is fast,easy & satisfying-perfect!
I usually have all the ingredients on hand and its so versatile so I can change it up any way I want. Here is my tried and true recipe for my favorite Quiche...hope you enjoy it!

Classic Quiche:
Ingredients:
4 strips bacon*
1 small onion,diced
9 in. Frozen pie crust
1/2 cup cheese,cubed(whatever you like-the classic is Gruyere but I like cheddar)
2Tbsp. Grated parmesan cheese
3 eggs,lightly beaten
1/2 c. heavy cream or half & half
1/2c. Milk
2 Tbsp. minced parsley
Salt & pepper to taste

Directions:
1) Place oven rack in lowest position & preheat oven to 375
2) Heat a medium skillet over medium heat. Add the bacon & cook 3-4 minutes until crisp, turning frequently. Remove & drain on paper towel. Pour off all but 1 Tbsp of fat from the pan. In the same pan, cook the onions over medium heat until they wilt, stirring occasionally, for 2-3 minutes.
3) Crumble bacon and sprinkle over the pie crust along with onions & cheese.
4) In a bowl, whisk together eggs,cream,milk & seasonings. Pour into crust. Place on a baking sheet & bake 45-50 minutes or until firm but not dry.
Serve warm or room temperature

* If you want a vegetable quiche just replace the bacon with 1/2 cup of your favorite cooked veggies.

Smoothie Craze

We are all trying to stay healthy especially with Summer coming. I have recently lost 60lbs & feel awesome. Like many of you, I have gotten into the whole smoothie/juice craze that has swept the nation. I have always had a passion for my fave Jamba juice which is amazing & very healthy(try it soon if you never have!). The only problem is I don't have a Jamba close by! They did finally came out with frozen smoothie kits you can find in your grocery store. They are a little pricey at $3.69 a bag which gives you 2 drinks & really isn't that bad considering a small juice at the shop costs about $5. Today I am going to share with you my tips for making your own frozen smoothie kits at home. It's really not that hard. All you need is some non-fat yogurt,fruit & veggies, a sheet pan, icecube trays & a few ziploc bags. Whatever you do just use fresh produce! Ok, here we go!

AT HOME SMOOTHIE KITS: Each kit makes 1 8oz drink
Ingredients:
1) 2 cups of your favorite fruits & veggies(my faves are strawberries,peaches & spinach*), rinsed & dried well with paper towel. If possible use a salad spinner for leafy veggies.
2) enough yogurt to fill an ice cube tray
3)fresh lemon juice

Directions:
1) Prepare fruit. Berries can be left whole, stone fruits & banana can be cut in chunks.
2) Mix lemon juice with 6 Tbsp. water in a bowl. Give stone fruit & bananas a quick dip in the water & let dry.
3) Place fruit on a sheet pan & place in freezer until fruit is completely frozen-at least 12hrs. If using spinach or other leafy greens, puree them in a blender with a few tablespoons of water & freeze in ice cube trays.
4) Fill an ice cube tray with yogurt & place plastic wrap on top & place in freezer until frozen.
5) When fruit & yogurt cubes are frozen, place 4oz(mixture of fruit & yogurt cubes) in small ziploc baggies. Label bags!
To make a smoothie,combine 1 4oz bag of your mixture with 8oz juice(I like orange juice) & blend in a blender. You can also use a combination of juice & coconut water if you'd like.

I hope you will all join the juice craze and lets get healthy!

Quick and Easy 2

Hello All!
Sorry for my absence lately...getting ready for a craft show I'm doing for my jewelry business. Since my life has been so hectic lately, I have needed to reach into my quick & easy recipes quite a few times! Everyone is looking for different ways to cook our favorite things most commonly chicken and the good old pork chop. I remembered this sweet & sour pork chop dish that my father used to make years ago that I haven't had in a long time so I decided to make it tonight-all I have to say is I'm so glad my father & I both remembered what went in it! Hope you all enjoy it as much as I do!
*P.S.-This can be made on the stovetop or in the oven!*

Sweet & Sour Pork Chops
Makes 4-6 boneless chops 1 in. thick
1 1/4c. Ketchup
3 Tbsp. Soy sauce
1 Tbsp. Cider or red wine vinegar(I sometimes like to add just about a teaspoon more)
1 Tbsp packed brown sugar
1 20oz. can pineapple chunks,juice reserved
1 red pepper cut into chunks

Directions:
1) If making in oven heat to 350 or heat your large skillet to medium high
2) For sauce: In saucepan,add all ingredients except the pepper & pineapple chunks & heat just until hot.  Add pepper & pineapple.
3)Brown pork chops in 2 Tbsp vegetable oil & drain.
4) If making on stovetop, return chops to skillet & add sauce. Cook with vented lid until chops are done. If making in oven place chops in baking dish & pour sauce over. 5)Cover with foil & bake until chops are done about 20-22 minutes depending on the size of chops.
Serve over white rice

YAY! Another post about chocolate...

Well My Friends, it's been a while since I wrote a post about my favorite ingredient-chocolate. I sadly gave up baking for Lent(call me crazy-everyone has!) but I have been craving sweet creation! I decided there was only one way to get around my Lenten sacrifice & still have the satisfaction of eating a yummy chocolate dessert without baking-Chocolate Cream Pie! I LOVE LOVE LOVE this recipe! Its so simple & so sinful :) I hope you will all enjoy it!

Chocolate Cream Pie
Serves 8

Ingredients:
½ cup granulated sugar
3 tablespoons cornstarch, sifted
4 tablespoons unsweetened cocoa powder, sifted
2 cups milk
2 oz. chopped bittersweet chocolate
½ teaspoon vanilla
1 pre made Oreo cookie crust
sweetened whipped cream
chocolate shavings

Instructions
1)In a small pot, stir sugar, cornstarch and cocoa powder together.
2)Whisk in milk and place over medium heat until mixture comes to a boil and starts to thicken.
3)Once hot and thick remove from heat and stir in chopped chocolate and vanilla.
4)Pour into pie plate and cover with plastic wrap. **Be sure to place the plastic wrap directly on the filling**.
**Refrigerate for 2 hours or until completely chilled and plastic wrap comes off clean**.
5) Spread homemade whipped cream over pie & cover with chocoloate shavings

Dinner for One

Sorry for the long absence everyone! Just been so crazy busy. Well I think that even with the busiest schedules there are those rare times where we find ourselves alone for dinner. One of my all time trusty faves for those times is a good old sandwich-but not just any sandwich,a panini. Crispy bread,yummy prosciutto & mozzarella with homemade roasted peppers-how can you go wrong? Its satisfying,easy & the best thing-hardly any cleanup! So fix this yummy sammie & relax-you've earned it :)

Prosciutto,Mozzarella & Roasted Pepper Panini
2 pieces of Ciabatta bread,thinly sliced
3 slices prosciutto
2 slices mozzarella
2 oz. roasted red peppers

Preheat a grill pan or panini press
Build your sandwich making sure everything is in even layers.
Drizzle with olive oil
If using a grill pan,weight down the panini with a heavy pan.
Brown 2-3 minutes per side until cheese is melted.
Enjoy!

Chilly Days,Warm Nights

Well Readers, if you're like me, you're getting sick & tired of all the cold & snow! On days when the weather is cold we need something nice & hot to keep us warm & satisfied. One thing comes to mind-a steaming hot bowl of soup. My favorite soup ever is Potato Leek. Many years ago, I was lucky enough to work with a wonderful chef who gave me the best recipe for this beautiful soup. I have tweaked it just a bit with the addition of one of my favorite ingredients-pancetta! Let's face it-everything's better with bacon but that's another post all together :) This potato leek soup is great served hot but can also be served room temp or even chilled. Also, if you add shredded rotisserie chicken to it its amazing! I hope you all will try & enjoy this recipe as much as I do.

POTATO LEEK SOUP

Ingredients:

4oz butter
1 Spanish onion,diced
1 bunch leeks,white & light green parts split,cleaned & sliced thin
2 quarts chicken stock
1 pint heavy cream
2 lbs. Russet potatoes,diced small
4 oz. pancetta, diced

Directions:
1)In a large pot, sautee pancetta until browned but still soft. Remove & drain on paper towel.
2)melt butter; add leeks & onions. Sautee until wilted.
3)Add chicken stock & bring to boil. Cook 15 minutes.
4) Add potatoes-cook until very tender
5) Season well with salt & pepper.
6) Stir in heavy cream & return pancetta to pot. Serve with chopped chive or fried shallots(optional garnishes)

Hope you all enjoy this recipe...don't forget to Live, Love & Eat!! :)

Tis' The Season!

Hello Dear Readers!
   I hope you all had a wonderful Christmas! I have been taking a bit of a hiatus lately but will be back in full swing after New Year's. As always, I do loads of holiday baking. I'd like to share with you a recipe that I adore & is always a hit with my family. It is for my famous (and easy) Jam Thumbprint Butter Cookies!
  I am so in love with these yummy things that I don't just wait for the holidays to make them. I hope you all will enjoy them as much as my family does :) I welcome all of your comments so please let me know what you think. If you have anything that you'd like to see a recipe for just let me know that as well. Have a happy & healthy New Year!

Jam Thumbprint Butter Cookies (Yield approx. 55 cookies)
24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)
DIRECTIONS

STEP 1
Preheat oven to 350 degrees.
In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
STEP 2
Shape dough into 1-inch balls (about 2 tablespoons each) & roll in sugar. Place on baking sheets, at least 3 inches apart.
STEP 3
Using the back of a 1/4tsp measuring spoon, gently press the center of each ball, making an indentation about 1/2 inch deep. Spoon about 1/4 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

Holidays :)

Dear Readers,
   The Holiday season is upon us! I absolutely love cooking for holidays especially Thanksgiving! I know most people think cooking for Thanksgiving is daunting & time consuming. Yes, it does take time but if you manage that time wisely you can get all the components of your meal on the table HOT! That seems to be one of the biggest issues. Just think about the time it takes to do each thing you want to make & don't go too crazy! Have your turkey, stuffing and maybe 2 other things. That's really all you need! People tend to make way too much which is why everyone thinks it takes forever to prepare. I make my turkey(which makes its own gravy), my Mom's sausage stuffing, mashed potatoes, candied sweet potatoes, Brussels sprouts & broccoli & of course dessert. Honestly, I'm not a fan of sweet potatoes or Brussels sprouts so that's why I make 2 extra things. I usually make a list of everything I'm making & how long it takes to do each thing. My stuffing I prepare the night before & just bake it while the turkey is resting. I do the same thing with the sweet potatoes. Trust me, getting your Thanksgiving meal on the table all at the same time & hot(& with your sanity!) is not a problem with a bit of time management. I lost my Mom in January so this is my first Thanksgiving without her & I am choosing to share her stuffing recipe with you all. It is the best & the only way I eat stuffing! It makes quite a bit so you'll have leftovers :)

Mom's Stuffing

Ingredients:
2lbs. Loose sausage meat without fennel
1 cup celery, chopped
1 cup onion, chopped
2 small bags or 1 large bag stuffing bread cubes(I used Arnold's)
Chicken broth, as needed

Directions:
1) In a large skillet, heat a 2 tablespoons of oil & brown the sausage until cooked.
2) Add celery & onion to pan & saute until soft but not brown.
3) Add bread cubes & stir. Add 1-1 1/2 cups chicken stock(more if necessary) until moistened but not mushy-keep in mind this will be baked!
4) Butter a 2 1/2qt casserole dish & place stuffing in being careful not to pack it.
*This can be made to this point the night before*
5) Bake at 350(or whatever temp you have your turkey on-I like to bake mine while my turkey is resting) until brown & crusty :)

I hope you all enjoy it & have a blessed Thanksgiving!

Quick & Easy

Hello Readers!
  Let's face it, we all have busy lives. I know when I get home from work I don't want to exhaust myself cooking! It's times like this when our handy dandy repertoire of quick, easy & tasty recipes is put to the test. The other night was just such a night for me so I decided to make a recipe I saw on the Food Network. Now, I really wanted this blog to only contain my recipes but this is definitely one to share! Its meaty,cheesy,creamy & sooo yummy! It's Ree Drummond's(The Pioneer Woman) Sour Cream Noodle Bake!! It ends up tasting like lasagna & just takes a total of 30 minutes!! I hope all of you will try it...I know you'll love it...I didn't even have leftovers!

Ree Drummond's Sour Cream Noodle Bake
Total Time: 30 minutes
Prep:10 minutes
Cook: 20 minutes
Yield: 8 servings

Ingredients:
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese (I used Ricotta)
Pinch red pepper flakes (didn't use)
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving

Directions
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes. Serve with crusty French bread.

Autumn

Hello All! So sorry for my absence lately but have been battling some wicked sinuses! Well, my favorite season is upon us...I LOVE Autumn! Cool, crisp air, beautiful scenery & yummy food! Time to open our ovens and fill our homes with wonderful smells and flavors. Ask anyone who knows me and they will tell you I am a bonafide apple junkie! That is the food I most look forward to every fall season. You might be expecting a fabulous apple pie recipe but I am going to take you to the savory side of the apple with this delicious stuffed pork loin. Its filled with tart apples & sweet prunes and apricots. For those of you prune haters out there, I was one of you once! They give such a wonderful depth of flavor to anything. Please send me some feedback & let me know how you like it! Enjoy!


Stuffed Pork Loin with Apples, Prunes & Apricots

Extra-virgin olive oil
4 slices bacon, cut crosswise into lardons
1 small red onion, cut into 1/4-inch dice
Kosher salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup prunes, quartered
1/2 cup dried apricots, chopped
2 sprigs fresh rosemary, leaves picked and finely chopped, divided
1/2 cup brandy or Calvados
1 (4-pound) boneless pork loin
1 cup chicken stock

Directions
Coat a large saute pan lightly with olive oil. Add the bacon and bring the pan to a medium heat. When the bacon is crispy and has released a lot of fat, add the onions and season with salt. Cook the onions until they are soft and aromatic, 5 to 6 minutes. Add the apples, prunes, apricots, and half the chopped rosemary. Cook the apples, stirring occasionally, until they start to soften, about 5 minutes. Pull the pan off the heat and add the brandy. Return to the fire and flambe, or let the alcohol just burn off. Remove from the heat and let cool.

Lay out a length of plastic wrap about 2-feet in length. Spoon the apple mixture onto the plastic and make a log down the center that is about the same length as the pork loin. Roll the plastic tightly around the apple mixture and twist at the ends to secure. The log should be about 1- inch in diameter. Place the log in the freezer and let it freeze solid. This can and should be done ahead of time.

To stuff the pork: Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end. Wiggle the knife back and forth to create a place big enough to accommodate your frozen stuffing log. After cutting with the knife, you can use the handle of a long wooden spoon to make sure the incision goes all the way through the pork loin.

Preheat the oven to 375 degrees F.

Get the stuffing log from the freezer and remove the plastic wrap. Slide the stuffing log through the pork loin - it might need a little encouragement but it should go the length of the loin. Season the outside of the pork generously with salt and sprinkle it with the remaining chopped rosemary.

Coat a roasting pan with olive oil and bring the pan to a high heat. Add the pork to the pan and sear it on all sides until it is brown.

Remove the pork to a plate and discard the fat in the roasting pan. Add the pork back to the pan pour in the chicken stock. Place it in the oven for 25 to 35 minutes, depending on how you like your pork. (I remove it from the oven when a meat thermometer reaches 135-140). Turn it over halfway through the cooking time. Remove it from the oven, cover it with foil, and let it rest for 15 minutes before carving.

September 11

As I sit here at the close of my day, I recall what my day was like 12 years ago. A beautiful Tuesday morning, I worked the early shift (7am-11am) at the assisted living facility I waitressed at. About 2 hours into my shift, my manager comes up to me & frantically tells me a plane hit the World Trade Center. I calmly walked out into the lobby to see if there was anything on the news about it and all I saw was black and then a burning building. I figured a plane lost control and crashed. I went back into the dining room and continued working. Then we hear over the kitchen radio that another plane hit the other tower. Now we know this is no coincidence. I thought immediately of my Uncle who works around the corner from WTC & my best friend who went to school near there and prayed they were safe. I finished out my shift and got in the car with my Mom to go home. She asked if I heard what happened. I told her I heard 2 planes crashed into the WTC. She stopped me and said "No, they fell. They're gone." I told her she must've been mistaken-those towers couldn't fall. We pulled up to our house & I ran in & flipped on CNN. The first image I saw was a falling tower. That image is seared in my brain. I fell onto my couch with my face in my hands, frozen except for the tears streaming down my face. Then, another falling tower. My first thought was that this was just a repeat showing of the same tower until they showed a bigger picture. I was completely horrified. How the hell could this be happening???!!! I wondered. I then found out that 2 other planes had also suffered as part of this unholy attack. I prayed for the souls of those whose lives were lost, for those still missing & for their families.
I have a tattoo that says " Never Surrender" reminding me, like that day always will, that no matter what happens in this world, don't ever let anything destroy your strength! I know I will Never Forget...