Banana Chocolate Chip Biscotti

I made this recipe for the first time a few weeks ago.  My 7 year old son, Dominic, thought it was awesome that we were having "cookies" for breakfast! I told him not to get used to it ;-) Later that day, he told me "Mom, the cookies we had for breakfast...those were bomb!" (Thats how kids these days express their love for something...weird, I know!)  I was blown away by how easy these were to make! The banana flavor was pretty subtle, but enough to taste and compliement the chocolate well! I'm not much of a baker, so for me...they looked a little impressive too!!

INGREDIENTS:
1 C sugar
1/2 C butter
1/2 C mashed very ripe banana (1 meduim)
1 tsp vanilla
2 eggs
3 C all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 C mini semisweet chocolate chips

DIRECTIONS:
Heat oven to 350 degrees.  Grease a large cookie sheet.  Beat sugar and butter in a large bowl with an electric mixer on medium speed, or mix with a spoon.  Beat in banana, vanilla and eggs until smooth.  Stir in flour, baking powder and salt.  Stir in chocolate chips.
Divide dough in half.  Shape each half into 10X3 inch rectangles on cookie sheet with greased hands.  (dough will be sticky).
Bake about 25 minutes or until toothpick inserted in center comes out clean.  Cool on cookie sheet for 15 minutes.
Cut crosswise into 1/2 inch slices.  Turn slices cut sides down on cookie sheet.  Bake 10-12 minutes or until golden brown and dry on top.  Turn cookies.  Bake about 10 minutes longer or until golden brown.  Remove from cookie sheet to wire rack.

Recipe from: Betty Crocker Cookbook. Bridal Edition

White Bean, Sausage, and Kale Soup

This is a recipe that was recently posted by Edesiasnotebook.com, one of my favorite food blogs that I follow.  The recipe sounded quick, easy, and tasty...the top three things I go for in a recipe!!  As with her, it was my first time cooking with kale and therefore my first time shopping for kale in the produce department of the grocery store.  I had no idea there was such a thing as red kale, well not until I bought the green one and then read the recipe a little closer! So that is where one of my minor changes came about.  Red vs. Green...big deal??? I have no idea being that this was also my first time even eating kale!! My second minor change was adding red pepper flakes to the soup after plating.  It gave nice color and a nice little kick! (If you've been following my blog closely, you may have caught on by now that the hubby and I like a little kick in our dishes!)

INGREDIENTS:
1 TBSP olive oil
1/2 large onion, chopped
2 cloves of garlic (I used 3)
1 lb. bulk italian sausage
2 cans white beans, one drained and rinsed, the other not
4 C reduced sodium chicken broth
6 C red kale, chopped (or green!)
red pepper flakes

DIRECTIONS:
Over Medium heat, heat olive oil in a large pot.  Saute the onion and garlic until the onion starts to soften.  Next, add the sausage to the pot and break into chunks.  If needed, drain excess grease.  Add the remaining ingredients and  bring to a boil.  Reduce the heat, cover, and simmer for 15 minutes or until kale is softened.

recipe adapted from edesiasnotebook.com

Sweet Amish White Bread

I've made this recipe several times now and the loaf never hangs around for long.  The sweetness of the bread is subtle, but is enough to curve a sweet tooth craving.  (Especially if you add nutella!! MMmmmm!)  If you don't own a bread maker or kitchen aid, no worries.  This can be done completely by hand!

INGREDIENTS:
1 C warm water (110-115 degrees)
1/3 C white sugar
2 1/4 tsp active dry yeast
3/4 tsp salt
2 TBSP veg or olive oil
3 C bread flour

DIRECTIONS:
In a large bowl, dissolve the sugar in warm water and then stir in the yeast.  Allow to proof until yeast resembles a creamy foam.  About 10 minutes.  Mix salt and oil into the yeast.  Mix in flour one cup at a time.  Knead dough on a lightly floured surface until smooth.  Place in a well oiled bowl, and turn dough to coat.  Cover with a damp cloth.  Allow to rise until doubled in bulk, about 1 hour.  Punch dough down.  Knead for a few minutes.  Shape dough into a loaf and place into a well oiled 9X5 in loaf pan.  Allow to rise for 30 minutes, or until dough has risen 1 inch about the pan.  Bake at 350 degrees for 30 minutes.

S'mores Cookie Bars

I found this recipe online as I was on my way to the grocery store last night, being that I'm not really a baker it worked really well for me!  Usually when I want to eat some yummy home baked goods I just head over to my sisters house! She can make any dessert recipe happen!  There was NO WAY we were going to wait for these to "completely cool before cutting" as the recipe calls for.  So ours were a little on the crumbly side, but the chocolate inside was warm and gooey!!!!  YUM!!! I ate two!

INGREDIENTS:
1/2 C butter at room temperature
1/4 C brown sugar
1/2 C sugar
1 large egg
1 tsp vanilla extract
1 1/3 C all purpose flour
3/4 graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 giant sized Hershey's milk chocolate bar
1 jar marshmallow creme/fluff

DIRECTIONS:
Preheat oven to 350 degrees.  Grease an 8-in square baking pan.  In a large bowl, cream together butter and sugar until light.  Beat in egg and vanilla.  In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.  Add to butter mixture and mix at a low speed until combined.  Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.  Separate the chocolate bar along pre-determined squares.  Space them evenly over the dough.  Spread the marshmallow creme evenly over the chocolate.  Place remaining dough in a single layer on top of the fluff.  This is easiest done by forming "shingles" by flattening the dough in the palm of your hands and laying them together.  Bake for 30 to 35 minutes, until lightly browned.  Its suggested to cool completely before cutting, but I say GO FOR IT!!!! :)

adapted from lovin' from the oven blog

Balsamic & Parmesan Oven Roasted Cauliflower

I was a little unsure about this one, but all of the ingredients seem to be right up my alley so I thought...What the heck, lets give it a try!  I thought it turned out fabulous and am excited to add this one to my recipe binder!! Although I loved it just the was it was, my husband said "its a little to balsamicy for my taste".  So next time I'll try decreasing the amount I used.

INGREDIENTS:
1 large head of cauliflower cut into 1-inch thick florets
2 TBSP extra-vigin olive oil
1 tsp dried marjoram
1/4 tsp salt
freshly ground black pepper (to taste)
2 TBSP balsamic vinegar
1/2 C finely shredded Parmesan cheese

DIRECTIONS:
Preheat oven to 400 degrees.  Toss cauliflower, oil, marjoram, salt and pepper in a large bowl.  Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15-20 minutes.  Toss the cauliflower with vinegar and sprinkle with cheese.  Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5-10 minutes longer.

adapted from eatingwell.com

No Bake Energy Bites

These little bites remind me of a granola bar, but in a ball form.  They were super easy and quick to throw together and most of the ingredients I already had in my pantry.  The recipe doesn't make a ton of balls (well I suppose it depends on how big or small you roll them, but mine were about 1 TBSP of mixture each).  My husband and son LOVED these!  I had some for a snack earlier today and they were FANTASTIC!!! Next time I plan to double the recipe.  :)

INGREDIENTS:
1 C oatmeal
1/2 C peanut butter or other nut butter
1/3 C honey
1 C coconut flakes
1/2 C ground flaxseed
1/2 C mini chocolate chips
1 tsp vanilla

DIRECTIONS:
Mix all ingredients together in a medium sized bowl until thoroughly combined.  Place the bowl in the fridge and allow to chill for at least a half hour.  Remove from the fridge and roll/press the mixture into balls.  These can be stored in an air tight container and can be refridgerated for up to one week.  Enjoy!

recipe adapted from smashedpeasandcarrots.blogspot.com

Bangin' Bacon and Cheddar Scones

These scones were most definitley bangin'! My husband suggested that we sell this recipe to starbucks because they go perfectly with a strong cup of coffee.  Unfortunatly, this isn't our recipe to sell :( I am sure I will make these again, they'd work great for a brunch! And I loved them even more because I was able to use up the rest of the homemade bacon bits that I had leftover from that Thanksgiving dish I made,  as well as some cheddar and green onions I had hanging out in the fridge. :)

INGREDIENTS:
3 C self rising flour, plus more for work surface
1 tsp salt
1 TBSP freshly cracked black pepper
1/2 C cold butter
1 1/2 C grated sharp cheddar
4 green onions, thinly sliced
10 slices bacon, cooked crisp and crumbled
1 1/4 C buttermilk
1 large egg, for egg wash
1 TBSP coarse sea salt (I just used kosher)

DIRECTIONS:
Preheat the oven to 425 degrees F.  Add the flour, salt, and pepper to a large bowl.  With a box grater, grate the butter into the flour. (or you can use a pastry blender for this).  Mix the butter into flour with your hands until well incorporated.  Add the cheese, green onion and crumbled bacon.  Mix until evenly distributed.  Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough.  Turn the dough out onto a lightly floured surface.  With a rolling pin, roll the dough into a rectangle (or a circle as I did) 1/2 inch thick.  Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper.  In a small bowl, beat the egg and brush each schone withthe egg wash.  Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes.  Remove from the oven and arange on a serving plater.

recipe is from foodnetwork.com

Mexican Chicken & Tomato Soup

This is not an authentic "Mexican" soup, but it is still an oldie but goodie in our household.  It works wonderfully for a cold night, middle of the week meal.  I believe the original recipe was called "tortilla soup", but I never called it that since I never served it with the tortilla chips and cheese as the original recipe notes.  I feel the soup goes better by itself or the broth can be decreased and it goes really well over a plate of steamed white rice.  This recipe uses a lot of canned products, so if your not a fan then this recipe isn't for you.  I suppose you can make it happen purely from scratch, but then it wouldn't be "quick and easy"! :)  Avocado slices are a nice addition to this dish, but I wasn't able to find any at the grocery store last night that were ready to be cut into.  (I hate it when that happens!!!)

INGREDIENTS:
2 cooked chicken breasts; shredded
2 cans Mexican stewed tomatoes
1 can garbanzo beans
1 can chopped green chillies
1 onion chopped
1 TBSP fresh chopped cilantro
1 tsp cumin
2 limes; juiced
2 cans fat free chicken broth

DIRECTIONS:
Sprinkle the cumin over the shredded chicken in a large pot; mix to coat completely.  Add all other ingredients.  Bring to a boil, simmer 20 min.  This can be served in bowls with tortilla chips and cheese, alone or over steamed rice.

recipe from my lovely Aunt Mari!

Cookies N Creme Oreo Bark

If your not much of a baker, but still LOVE to to get your dessert on (like me!) then this recipe will be right up your alley!  Its extremely easy, super fast, and very delicious!!! AND it only requires TWO, yes thats right, I said  TWO ingredients!

INGREDIENTS:
18 oreo cookies; chopped and divided
one 10oz bag of Ghirardelli white chocolate chips

DIRECTIONS:
Line an 8inx8in pan with enough parchment paper to extend one inch on each side.  In a double boiler over low heat melt the chocolate chips completely while stirring constantly.  Pour the chocolate into a heat proof bowl and allow to cool for five minutes.  Add the chopped oreos (most of them, but not all of them) and stir to combine.  Pour the mixture into
the prepared pan and use a spatula (like the one my sister got me for my 100th fan!) and smooth the top out.  Sprinkle the top with the remaining chopped oreos.  Chill in the fridge for at least 10 minutes to allow the chocolate to become solid.  Lift the whole bark out of the pan by lifting it by the edges of the parchment paper.  Split the bark onto pieces by using a fork or a knife.

recipe taken from bakersroyale.com

Spinach Alfredo (with a TON of garlic) Thin Crust Pizza

I love love LOVE to create new recipes using things that I have on hand (my husband is going to cringe when he reads that.  For some weird reason he hates when I say "on hand"!)  The two ingredients I wanted to use up were fresh spinach  leaves and some mozzarella cheese.  Mozzarella and pizza just make sense, so thats exactly what I did!

YEAST-FREE PIZZA DOUGH:
1 1/2 C flour
1 TBSP baking powder
1/2 tsp salt
1/2 C water
2 TBSP olive oil
Mix the three dry ingredients together in a large bowl.  Create a well in the center and add in the water and olive oil.  Combine gradually incorporating the dry and the wet ingredients.  On a lightly floured surface, knead the dough for five minutes.  Once you have kneaded, the dough is ready to be rolled out.

INGREDIENTS
a ball of yeast-free pizza dough
olive oil
1/2-1 C alfredo sauce (depends on how saucy you like it)
4 cloves of garlic; minced
1/2 ball of mozzarella; grated
garlic salt
Italian seasoning
1 1/2 C lightly packed fresh spinach leaves that have been blanched for 3 minutes
1/4 red onion; sliced

DIRECTIONS:
Pre-heat your oven to 375 F.  Roll out the pizza dough and lay it out on a pizza stone or cookie sheet. Brush with a small amount of olive oil.  Top with alfredo sauce.  Sprinkle with the minced garlic.  Add the cheese and sprinkle with as much or little garlic salt and italian seasonings as you wish.  Top with the blanched spinach leaves and sliced red onion.  Bake for 15 minutes or until the cheese is melted and golden.  Enjoy!

This is a signature dish of THE DAILY GARLIC

Baked Portobello Parmesan

This dish was extremely flavorful and rich!!! If your a mushroom lover, this is a MUST try recipe! I served this with a side of creamy polenta which complimented the Baked Portobello Parmesan very well.  I earned a "resturant quality" high five at the dinner table last night :) and the hubby didn't even realize that I served two meatless dinners in a row! (thats usually a big no-no in our house!)

INGREDIENTS:
1/2 C Italian-style bread crumbs
1 C (3 oz.) freshly grated Parmesan cheese, divided use
1 tsp sweet paprika
1/4 C fresh minced parsley, divided use
2 tsp kosher salt, divided use
3 large eggs
1/2 tsp fresh ground black pepper
1 tsp marjoram leaves
1tsp garlic powder
1 tsp oregano leaves
4 large (5-6 inches wide) stemmed portobello mushrooms, brushed clean
1 1/2 C (6 oz.) shredded mozzarella cheese
1 C tomato sauce (I used spaghetti sauce)
cooking spray

DIRECTIONS:
1) Position a baking rack in the upper third of oven.  Preheat oven to 400 degrees F. Lina a 17-1/2 x 11-3/4 baking sheet with aluminum foil.  Place a 16-1/2 x 11-1/2 inch wire cooking rack inside the baking sheet.  Mist rack with cooking spray.  Set aside.
2) Combine bread crumbs, 1/2 C parmesan cheese, 3 TBSP parsley, paprika and 1 tsp salt in a shallow pan.  Mix well. Set aside.
3) In a seperate bowl, combine eggs, remaining 1 tsp salt, pepper, marjoram, garlic powder and oregeno.  Mix well.
4) Dip both sides of mushrooms into egg mixture.  Dredge in crumb mixture until both sides are completely coated.  Transfer, stem side down, to prepared wire rack.  Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender.  Remove pan from oven.
5) Reset oven thermostat to 450 degrees F.  Meanwhile, carefully turn mushrooms stem side up.  Cover each mushroom with 2 TBSP of remaining parmesan cheese, 1/4 of mozzarella cheese and 1/4 C tomato sauce.  Spray tops lightly.  Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes.  Use a wide spatula to transfer mushrooms to a dish.  Sprinkle with reserved 1 TBSP parsley.

This recipe was found on oneperfectbite.blogspot.com

Jalapeno Grilled Cheese Sandwiches

No words can express how much we LOVED this recipe!!! It was EXCELLENT!!! The recipe is enough for two sandwiches, and I was a little sad that I couldn't have a second.  :( I recommend this recipe to all mankind!!! :) :) :) Its my newest favorite sandwich!!! I did make a few subtle changes to the original recipe, I'll go ahead and post it exactly how I did it last night for dinner.

INGREDIENTS:
4 Jalapenos
1 TBSP Cream Cheese
1 TBSP Ranch Dressing
2-3 Green Onions chopped
4 large pieces of sundried tomatoes; chopped (if packed in oil, remove the excess with a paper towel)
cheese (I two slices of colby jack per sandwich)
butter
bread (I used sourdough)

DIRECTIONS:
First you'll need to roast your jalapenos.  You can do this on an outdoor grill, or if you have a gas stove, you can do it on your heating element.  ( I suppose you can do this under the broiler as well).  While your jalapenos are roasting combine the cream cheese, ranch dressing, chives and sundried tomatoes in a bowl.  Once the jalapenos are done roasting, place them in a zip loc bag for a few minutes, then peep the skins off, cut them in half and remove the seeds and spines.  On one slice of bread spread the cream cheese mixture, lay out a slice of cheese, top with two jalapenos, add another slice of cheese and top with another slice of bread that has been prepared with the cream cheese mixture.  Generously butter the outsides of your sandwich and cook on a medium heat cast iron griddle (or in a pan) until golden brown on each side.  Slice in half and serve!

Crispy Southwest Chicken Wraps

Why is it that some things just taste better as leftovers??? Don't get me wrong, these were delish last night for dinner, but as I sit here typing this I am eating a leftover wrap for lunch and it is AMAZING!! I found this recipe for "Crispy Southwest Chicken Wraps" from melskitchencafe.com. The recipe doesn't specify which kind of rice to use, I chose to make some spanish rice and use that.  I think it added a nice touch.  :)  I noticed that the directions in this recipe only say to mix the ingredients and instructions on how to assemble.  If you like your food served piping hot like I do, then I suggest maybe sauting the bell peppers and throwing everything (except the cheese, sour cream and tortillas) in the pot or pan and heating everything together thouroughly.  Otherwise your tortillas will burn before the insides of the wrap heat completley. No bueno!

INGREDIENTS:
1 C cooked rice, warm or at room temperature
1 C cooked, shredded chicken (I used two chicken breasts)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green bell pepper, diced
1/4 C fresh cilantro, chopped
juice of 1 lime
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 C shredded cheese (I used a combo of monterey jack and sharp cheddar)
Sour cream optional
6-10 flour tortillas

***either make sure your cheese is at room temperature or zap it in the micro for a few seconds before assembling your wraps.  The wraps are not on the griddle long enough to completley melt the cheese if it is straight from your fridge***

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Sprinkle cheese over tortillas, leaving 1/2-inch border around the edges, then arrange the chicken and rice mixture down the center of each tortilla.  (Optional: dot the cheese with about 1-2 tablespoons of sour cream before arranging the chicken and rice mixture down the center- it'll make the wraps nice and creamy!)  Roll stuffed tortillas, leaving the edges open.  spray the rolled tortillas all over with cooking spray.  (you could probably omit that step)
Heat a cast iron griddle (or a non-stick skillet) over medium heat for 1 minute.  Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Transfer to a plate and repeat with remaining wraps.  Serve.

Carmelized Chicken

If you are anything like me and keep your freezer well stocked along with your pantry, then you can easily use this recipe as a quick go to meal for those days when you didn't have anything planned for dinner.  I always keep chicken breasts and thighs in my freezer and any of the two would work just fine.  I decided to go with the  thighs because I seemed to have a lot in the freezer already.  I pulled out a pack of six frozen chicken thighs in the morning, threw this marinade together in about five mintues and popped them into the oven where they cooked for 35minutes.  Every minute counts during my weeknight evenings so its meals like this that I LOVE to take advantage of.  I'll throw some rice in the rice cooker and serve some fruit as another side.  While the oven and rice cooker are busy at work I like to take advantage of my free time getting in a few miles in on the treadmill.  And in the end I end up looking like supermom, when in reality I had nothing planned for dinner and didn't think I'd get a workout in at all that day!!!

INGREDIENTS:
6 chicken thighs
2 TBSP olive oil
1/3 C soy sauce
2 TBSP ketchup
2/3 C honey
2 cloves of garlic, minced
salt and pepper

DIRECTIONS:
Preheat oven to 375 degrees.  In a bowl whisk together olive oil, soy sauce, ketchup, honey, and garlic.  Place the chicken into a glass 13x9 baking dish.  sprinkle with freshly ground black pepper and salt.  Pour the marinade on top of the chicken and bake uncovered for about 35 minutes.
***My only regret about this recipe is that I wasn't thinking and forgot to pull the skin off the chicken (which I normally do).  So all the yummy flavor was on the skin which I peeled off later and threw away.  :( Next time I will pull the skin off before I cook it.  Tthere was enough excess marinade that I was able to dip my chicken in.  It was delish!!***

Crockpot Chicken Enchilada Soup

Normally on a Sunday, I like to cook meals that involves more time since I don't have time forthat kind of cooking during the week.  BUT...we had a lot going on yesterday so I decided to give this crockpot chicken enchilada soup recipe a try!  It was yummy, I brought it over to my sisters house and she prepared a tasty salad to go with it and bread and butter.  I'd say overall it would be a good, hearty weeknight meal!  I'd make it again, but might try to make a few adjustments.  We added Tapatio and a blend of cheddar and monterey jack cheese to the soup.  (We like things spicy in our household!)

INGREDIENTS:
3 TBSP butter
3TBSP flour
1/2 C chicken broth
2 C milk
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) Rotel diced tomatoes and jalapenos
1 package (10oz) frozen corn
1/2 C onion, chopped
1/2 C bell pepper, diced
1 can (10oz) enchilada sauce
2 whole chicken breasts
1 C shredded monterey jack cheese

DIRECTIONS:
Melt butter in a saucepan over medium-low heat.  Stir in flour; keep stirring until smooth and bubbly.  Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.  Return to heat.  Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture.  Gradually whisk in remaining milk until smooth.  Pour sauce mixture over ingredients in cooker.  Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shread into bite-sized pieces.  Add chicken back into the soup.  Top with cheese and serve.  The soup can also be topped with avocado, sour cream, or crushed tortilla chips!

Candied Bacon

This is a sweet little twist on a breakfast favorite!

INGREDIENTS:
12 slices of thick cut bacon
3 TBSP brown sugar

DIRECTIONS:
Preheat oven to 400 degrees.  Peel apart your bacon slices and place into a gallon sized zip loc baggie.  Add brown sugar and shake to coat the bacon entirely.  Remove bacon from the bag and place strips onto a foil lined cookie sheet with a wire rack.  Bake for 15 minutes.  Mmmmm!

Rocky Road Popcorn Balls

Suprisingly, my chocoholic son wasn't a big fan (but then again he hates popcorn!).  My husband said he liked them, but then later requested carmel popcorn balls.  I on the other hand loved these! They are fairly simple and its always a ton of fun popping popcorn on the stovetop!

INGREDIENTS
3 TBSP cooking oil
1/3 C popcorn kernels
1.5 C mini chocolate chips
2 C mini marshmallows
1 C salted peanuts (I used chopped raw almonds because I had some already, then I added a little salt to the popcorn)
cooking spray

DIRECTIONS:
Pour the oil and popcorn kernels into a heavy, 3 qt or larger pan with a lid.  Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels.  Remove pan from heat when popping stops and carefully pour popped kernels into a large micro-safe bowl.  If desired, add a little salt.  Stir in the chips and marshmallows.  Place the bowl into the micro.  Cook on high until the chips and marshmallows get gooey, about 1 minute.  Toss with a wooden spoon, adding the nuts, if using, until all the popcorn is coated.  Spray your hands with cooking spray.  Grab enough popcorn mixture to fill the palms of your hands and form balls while firmly pressing the popcorn pieces together.  Place the balls on a wax paper lined cookie sheet.  After forming all of your popcorn balls (makes about 1DZ.) place the cookie sheet into the fridge and allow to cool and harden completley, about two hours.  Store extras in fridge.

Grandmother's Buttermilk Cornbread

This recipe got EXCELLENT reviews so its no wonder that it was a winner at dinner time!!!  Some things are just worth the extra time and effort, and this my friends, is one of them! And besides...none of those nasty preservatives that you'd be eating with Krustez boxed cornbread. :)

INGREDIENTS
1/2 C butter
2/3 C white sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C all-purpose flour
1/2 tsp salt

DIRECTIONS
1.) preheat oven to 375 degrees F.  Grease an 8 in square pan.
2.) Melt butter in large skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Stir in cornmeal, flour, and salt until well blended and few lumps remain.  Pour batter into prepared pan.
3.) Bake in preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

SWEET BUTTER SPREAD
This is one of my own kitchen creations that came out fantastic!
4 Tbsp butter; softened
1 tbsp honey
1/2 tsp cinnamon
Stir all ingredients together well. :)

Mongolian Beef

This recipe for Mongolian Beef was SO yummy that my husband ate the leftovers for breakfast the next morning!!!  It is definalty a keeper and getting filed into my recipe binder ASAP!!!  This recipe says it makes two servings, but I'd say it makes a little more than that.  My husband had two helpings last night, I had one, and he had some for breakfast (but it wasn't quite a full serving) so you do the math.  :)

INGREDIENTS:
1 lb flank steak, thinly sliced crosswise
1/4 C cornstarch
3 tsp canola oil
1/2 tsp grated ginger (about 1/2 inch piece)
1 TBSP chopped garlic (2-3 large cloves)
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced crosswise into thirds

PREPARE THE MEAT:
First, make sure the steak slices are dry (pat them dry with a paper towel) and mix them with the corn starch.  Using your hands or a spoon, move them around to make sure all pieces are coated.  Place beef slices in a strainer and shake off excess corn starch.

MAKE THE SAUCE:
Heat half the oil in a large wok at medium-high and add the garlic and ginger.  Immediately add the soy sauce, water, brown sugar and pepper flakes.  Cook the sauce for about 2 minutes and transfer to a bowl.  Don't worry if the sauce doesn't look thick enough at this point.  The corn starch in the beef will thicken up later.

COOK THE MEAT AND ASSEMBLE DISH:
Turn the heat up and add the remaining oil to the wok.  Add the beef and cook, stirring until it is all browned (this is a quick thing).  Pour the sauce back into the wok and let it cook along with the meat.  Now you can choose to cook it down and reduce the sauce or leave it thinner.  Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serve it hot with rice.  (I used jasmine)

I'd like to give credit to the website that I got this from, but I can't remember where I got it :( Sorry!

Mexican Stuffed Shells

Mexican or Italian? Mexican or Italian? MEXICAN or ITALIAN?!?! Why not BOTH???
This fun and unique dish combines two of my favoite cuisines, so of course I HAD to try it! I did changed a few things from the original recipe and all in all it was pretty awesome! It makes a lot, so most likely we will be having a leftover night soon.  ***A little spicy for those little mouths***

INGREDIENTS:
1 LB ground beef
1 Package taco seasoning
4 oz. cream cheese
3/4 box of jumbo pasta shells
half a bottle of jarred salsa
1 14.5 oz can of diced tomatoes
1 bottle of taco sauce
1 C grated cheddar cheese
1C grated monterey jack cheese
3 green onions
sour cream

DIRECTIONS:
Preheat oven to 350 degrees.  In a pan cook ground beef, add taco seasonings according to package directions.  Add cream cheese, cover and simmer until cheese is melted.  Blend well.  While ground beef is cooking, cook the pasta shells according to directions, drain.  Set shells out individually on a cutting board/baking sheet so that they don't stick together.
In a bowl mix the jarred salsa with the diced tomatoes.  Pour half the mixture on the bottom of a 9x13 baking dish.  Stuff each shell will a spoonful of meat mixture. Place shells in 9x13 pan open side up.  Cober shells with taco sauce.  cover with foil and bake 20-30min.
After 20-30 minutes, add the remained of the salsa mixture and top with shredded cheese.  Bake for an additonal 10-15 minutes with the foil cover removed.  Top with any condiments you'd like (green onion, sour cream, black olives, more salsa, etc.)  ENJOY!!!

Beef Tips & Noodles

The first and only time I've ever had beef tips & noodles was when I was about 14 years old.  My mom used to manage a local resturant and I remember being there one afternoon and the resturant was filled with this amazing aroma.  I told her whatever I was smelling, thats what I wanted to eat.  And a few minutes later, she brought me out a plate of beef tips & noodles.  I rememberthat it tasted just as incredible as it smelled.  So it was a very exciting moment for me last night when my kitchen started filling up with that familiar, yummy aroma.  And if your wondering, yes, it tasted just as good as I had remembered!!!

This dish took about two and a half hours to prepare.  I plan to try it in my crockpot the next time around.  The last step of the recipe tells you to mix one cup of water with a packet of dry brown gravy mix, I think next time I will leave that step out.  I had a taste just before I added it and I honestly think that the gravy didn't do anything for the taste besides maybe dilute the flavors a little.

INGREDIENTS:
3 TBSP veg. oil
1 onion, chopped
2 lbs cubed beef stew meat
Cornstarch
2 C water
1/4 C soy sauce
1/4 C Worcestershire sauce
3-4 cloves of garlic, chopped
1tsp salt
1 tsp ground black pepper
1 (.75 oz) packet dry brown gravy mix - I'm going to say this is optional
1 C water (if you leave the gravy out, then you will also want to leave out this additional water)
1/4 C red wine (optional) I used the red wine...I love cooking with wine!

DIRECTIONS:
1.) Place about a half a cup of cornstarch in a large mixing bowl.  Place the stew meat on top.  With your hands or mixing spoon coat dried stew meat completely.  Place the meat in a collander and shake off any excess.  Set aside
2.) In a large skillet heat oil over high heat.  Saute the onion and garlic until almost translucent. Remove from skillet and set aside.
3.) Add the stew meat to the skillet (and a little more oil if needed).  Cook on high heat until meat is browned on all sides; about 3-5 minutes
4.) Pour 2 cups water, soy sauce and Worcestershire sauce into the skillet.  Stir in salt and pepper.  Bring to a boil and reduce heat.  cover and simmer for 1.5-2 hours
5.) Meanwhile combine the gravy mix with 1 cup water.  During the last 30 min. of simmering add the gravy mix into the meat mixture.  Bring to a boil stirring frequently until slightly thickened.
***I had used 3/4 C water 1/4 C red wine with the gravy.  Next time I will omit the gravy and the water and just add the red wine during the last thirty mintues.  The original recipe did not include the cornstarch step, adding this step in thickens the sauce on its own, therefore leaving the gravy out would not mean that your meat mixutre would be thin***
Serve over a plate of egg noddles.  Rice or mash potatoes would work well too.

Oven Baked Chimichangas and/or Brown Bagged Burritos

When I was a kid, whenever we had left over meat mixture from stir-fry my mom would roll it up into burritos and deep fry them.  She would then wrap them up individually and freeze them. We'd pop them in the micro for a few minutes and walla...they were the BEST quick meals I can remember having!!! (Not to mention the worst as far as calorie count!!!)  I recently came across two seperate recipes and combined with my fond food memory I was inspired to create this meal.  I've been told that a good cook never lets anything go to waste, so I was determined to use up two NY steaks that we had leftover from a BBQ a couple days before.  I then remembered the two recipes I've been saving and thought...hey, why don't I just incorporate all of this together?!?!? So I took my meat, through it in a sauce creation, added some beans and cheese, baked them (which made a DOZEN!!), and with the leftover chimichangas I froze them! They'll make the perfect weekday lunch for when I head back to work!  Keep in mind that you don't have to follow my recipe for this meat mixture, there are SO many possibilites to this recipe.  You can use just about any type of leftover meat for this! (I just happened to use steak) Oh...also I made a few that were beans and cheese only for my son. :)

INGREDIENTS:
2 BBQ'd NY steaks; cut into small cubes
2-3 cloves of garlic; minced
1/2 onion; chopped
1 1/3 C enchilada sauce (I used red, green would be yummy too I'm sure!)
1 can chopped green chilies (4 oz)
1/8 tsp chili powder
garlic salt (as much or as little as you'd like)
1/4 tsp oregeno
2 cans of refried beans
3-4 C Mexican blend cheese (or shred half Monterey Jack and half Medium Sharp Cheddar like I did)
12 burrito sized flour tortillas

DIRECTIONS:
Preheat oven to 425 degrees. Cut the steaks into small cubes.  In a preheated skillet, reheat steak cubes in the minced garlic and chopped onion.  Add the enchilada sauce, chopped green chilies, chili powder, oregeno, and garlic salt.  Simmer on Med/low for 20-30 minutes.  In a saucepan heat up the refried beans.  When those are ready spoon meat filling off center on each tortilla.  Top with beans and cheese.  Fold sides and end over filling and roll up.  Place burritos on a foil lined cookie sheet that has been sprayed with cooking spray.  (I had to use two cookie sheets to accomidate all 12 burritos.) Bake for 8 minutes, turn and bake an additional 5 minutes.

TO FREEZE:
Place burritos on a wire rack and allow to cool completely.  Once they are cooled wrap in a paper towel and then in foil.  Transfer your wrapped burritos to a resealable plastic freezer bag.  They will stay good for up to two months.

TO USE FROZEN BURRITOS:
Unwrap foil.  Place paper towel-wrapped burrito on a microwave safe plate.  Microwave on high for 3-4 minutes or until heated through.  Let sit for a minute then eat!!
I had one of these for lunch today, and I must admit...it tasted better today reaheated than it did last night for dinner!  I love when leftovers taste that good!!!

Rosemary Chicken in Butter Wine Sauce and Oven Roasted Red Potatoes

Rosemary Chicken in butter wine sauce and Oven roasted red potatoes
Ive made this chicken dish twice.  The first time I used 1 TBSP fresh minced rosemary as the recipe calls for.  I am a HUGE fan of rosemary, but even that amount was too overpowering for me.  So this time I used dried (because I had some in the cupboard already) and I eyeballed the amount I put in...I'd say maybe 3/4 tsp.  It seemed to be the perfect amount to meet my taste!  My son absolutley LOVES these oven roasted red potatoes.  I like to call them "better than french fry potatoes" because he seems to eat these as well as he would a stack of fries.  :)  Last night he told me that this is his new favorite dinner!

INGRDIENTS (for chicken):
4 boneless skinless chicken breast halves (4 oz each) (I used three whole chicken breasts)
4 TBSP butter, divided
1/2 C white wine (or you can use chicken broth.  I recommend using white wine, it'll give you more depth in flavor.)
1/2 C heavy whipping cream
1 TBSP minced fresh rosemary (I used 3/4 tsp dried)

DIRECTIONS (for chicken):
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.  (Since I used whole chicken breasts it took at least double that amount of time)  Remove and keep warm
Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan.  Add cream and bring to a boil.  Reduce heat; cook and stir until slightly thickened.  Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

INGREDIENTS (for potatoes)
3 lbs small red new potatoes, halved
1/4 C olive oil
1 tsp salt and freshly ground black pepper

DIRECTIONS (for potatoes)
Adjust oven rack to lowest position and heat oven to 450 degrees.  Toss potatoes with oil, salt and pepper.  Arrange, cut side down, on a large lipped cook sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes)  Transfer to a serving dish.

***My potatoes were done at 20 minutes***

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Baked Potato Soup

This is a very delicious soup that is SUPER easy and fast to make! My husband and I LOVED it :) It was a little peppery so my son wouldn't eat it, but the recipe can easily be adjusted to take care of that if you have picky kids to feed.

INGREDIENTS:
3 bacon strips, diced (I used half a pack of thick sliced bacon because I knew my husband would want more)
1 small onion, chopped
1 clove garlic, minced (psssht! I used three!)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth (whenever I boil chicken I reserve the water, measure it out, and freeze to use it for things like this!)
2 large baked potatoes, peeled and cubed
1 cup half and half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley.

DIRECTIONS:
In a large saucepan, cook bacon until crisp.  Drain, reserving 1 tablespoon drippings.  Set bacon aside.  Saute onion and garlic in the drippings until tender.  Stir in flour, salt, basil and pepper; mix well.  Gradually add broth.  Bring to boil; boil and stir for 2 minutes.  Add the potatoes, cream and hot pepper sauce; heat through but do not boil.  Garnish with bacon, cheese and parsely.

Thai Basil Chicken

I have a feeling that I'll be cooking this one up again really soon!  It was a hit with my hubby and took such a short amount of time to make.  Our only complaint (which I'm not even sure if I'd call it that since we were able to adjust the recipe very easily) was that it wasn't spicy enough.  If you also prefer your thai dishes on the spicy side then you may want to consider revising the recipe as we did.

INGREDIENTS:
3 large boneless, skinless chicken breasts cut into 1x2 inch pieces
2 TBSP Asain fish sauce
1 1/2 TBSP soy sauce
1 TBSP water
1 1/2 tsp sugar
2 TBSP cooking oil (I used olive oil, but I'm sure any kind would be fine)
1 large onion, cut into thin slices (It seems like a lot, but they cook down significantly)
1/4 tsp dried red-pepper flakes (I increased this to somewhere between 1/2 to 3/4 tsp)
3 cloves garlic, minced
1 1/2 C lightly backed basil leaves (plus a few more if you want to garnish)
***Opitional ingredient: Chili garlic sauce (that was my husbands idea and it worked VERY well! Good job hubby!)

DIRECTIONS:
1.) In a medium bowl, combine the chicken with the fish sauce, soy sauce, water and sugar.  In a large nonstick frying pan or a wok, heat the oil over Med-High heat.  Add the onion and cook, stirring, for about 2 minutes.  Stir in the chilies and garlic; cook, stirring for another 30 seconds longer.
2.)  Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.  Cook until almost done.  Add the remaining marinade and finish cooking the chicken.  Remove from heat and stir in the basil.  Serve topped with additional basil if desired.
*** I served this over steamed jasmine rice and topped with some chili garlic sauce (that should get the heat going in your mouth if the red pepper flakes just arent enough for you) :)

Grilled PBP

So what I created  is actually a cross between a grilled cheese and a BLT with an Italiano twist!!  And its almost just as easy to prepare.  PBP stands for: Pancetta, Basil, and Peppers.

INGREDIENTS:
multi-grain bread (thats what I used, but you can probably use whatever you'd like)
olive oil
kosher salt (optional)
marinated roasted red peppers
fresh grated mozzarella at room temperature
basil leaves (sliced into thin ribbons)
pancetta slices

DIRECTIONS:
Brush olive oil on one side of each slice of bread.  If desired, LIGHTLY sprinkle with kosher salt (this can easily become too salty so you may want to shake off the excess as you would with glitter and paper.) On a preheated griddle (Med-Hi) cook your pancetta slices and heat the roasted red peppers.  Set aside. Wipe off any debris left on the griddle with a paper towel if needed.  Assemble your sandwich on the griddle with olive oil side of bread facing down.  Layer with mozzarella, basil, peppers, pancetta, and more mozzarella, and lastly the second piece of oiled bread.  Grill until golden and the cheese has melted, about 2-3 minutes per side.  :)

Seriously one of my best sandwich creations yet!!!

Pumpkin Cinnamon Swirl Pancakes

I was SO excited about trying the Pumpkin Cinnamon Swirl Pancakes two Sundays ago and although they were good, I knew it was a recipe that I'd never follow again.  And after the fact, the idea of the Cinnamon Swirl Pancake just  WOULD  NOT leave my head and I knew that I could possibly recreate the pancake to better meet my needs. So I had to try it again!  Some of you may recall me saying that the recipe involved a lot of ingredients and time, and the pancake itself had a lack of fluff that I tend to  look for in a pancake.  I really enjoyed the cinnamon filling and cream cheese icing so I went with the original recipe on those, but decided to use the cinnamon filling as a topping instead since it got a little messy the first time around.  This recipe can be found in its original form on recipegirl.com

PANCAKE:
2.5-3 C boxed pancake mix (I used Mrs. Butterworths Buttermilk Complete)
3/4 C canned Pumpkin puree unsweetened
1 TBSP pumpkin pie spice

CINNAMON TOPPING:
1/2 C salted butter melted
3/4 C brown sugar
1 TBSP ground cinnamon

CREAM CHEESE ICING:
4 TBSP salted butter
2 OZ cream cheese
3/4 C powdered sugar, sifted
1/2 tsp vanilla extract

1. PREPARE THE CINNAMON TOPPING:  in a small microwave-safe bowl heat butter, brown sugar and cinnamon for 40-60 sec, just until butter is melted.  Whisk the filling ingredients together.  If you want to get fancy with it you can pour the topping into a plastic sandwhich baggie with a zip top and set aside. ( I did the first time around, but for my simplified version I left it in the bowl and used a spoon to drizzle on top)

2. PREPARE THE ICING: In a medium microwave-safe bowl, heat butter and cream cheese 30-60 sec. just until butter has melted and cream cheese has softened.  Whisk in powdered sugar and vanilla and combine until smooth.  Set the icing aside.

3. PREPARE THE PANCAKES:  In a large bowl mix water into the pancake mix.  (I never measure when doing this, but keep in mind that the thinner you make your batter, the flatter your cakes will be.  Keep the batter on the thick side if you like fluffy cakes) After you get your mix to the right consistancy stir in the pumpkin puree and pumpkin pie spice.  On a large preheated skillet or griddle (Medium heat) add the batter to the pan.  (At this step you can do it one of two ways; cook the pancake like you normally would, or for the fancy factor you can use the cinnamon topping from the zip top baggie before flipping the cake.  To do that, snip a small corner off of the edge and starting from the center of the pancake, drizzle the topping onto the batter creating a swirl resembling a cinnamon roll.  I chose to leave this step out the second time because my cast iron griddle became too hot and melted the mixture once I flipped the cake creating a huge mess! It tasted just as good using it as a topping instead.)  Cook the pancakes 2-3 minutes on each side or until golden.  When plating, if you havent already...drizzle the top of the cakes with the cinnamon topping.  Then drizzle  with the cream cheese icing and serve.  :)

this is what it will look like if you use the cinnamon mix as a filling instead of a topping

finished product when using the filling vs topping

the finished product using my easy revised version. Not as fancy, but tastes even better than the original recipe. IMO. :)

Pumpkin Fudge

This was a fun little twist on a holiday classic. As I often do, I decided to put my own little touch on this recipe, the only problem being is that I completley forgot I was going to add one last step in at the end and I didn't have things ready.  So I found myself scrambling to chop pecans when I should have been pouring the mix into the prepared pan.  Having the fudge sit in the pot a little longer than it should (even for just a minute) will have its consequences.  As a result of my forgetfulness...my fudge was just a little bit grainy.  The taste was still great, but lesson learned...don't forget to chop your nuts!!!

INGREDIENTS:
2 Tbsp butter
2 1/2 C white sugar
2/3 C evaporated milk
1 C white chocolate chips
7 oz marshmallow creme
3/4 C canned pumpkin
1 tsp ground cinnamon
1 tsp vanilla extract

DIRECTIONS:
1.) Line a 9x9 inch pan with aluminum foil, and set aside.
2.) In a 3 quart saucepan, heat milk and sugar over medium heat.  Bring to a boil, stirring occasionally with a wooden spoon.
3.) Mix in pumpkin puree and cinnamon; bring back to a boil.  Stir in marshmallow creme and butter.  Bring to a rolling boil.  Cook, stirring ocasionally, for 18 minutes.
4.) Remove from heat, and add white chocolate chips and vanilla.  Stir until creamy and all chips are melted.  Pour into prepared pan.  Cool, remove from pan, and cut into squares.  Store in a cool, dry place.
* if desired...add chopped pecans (a little or a lot depending on what you like...sorry didn't measure the amount I used) during step 4.

Cheesy Chicken Bake

CHEESY CHICKEN BAKE
I found the original recipe to this on realmomkitchen.com,  I did make a few of my own minor adjustments to this recipe.  I'll post the recipe in its original form, then at the bottom of this page I'll list what I did differently.
During the fall/winter seasons, pasta bakes are one of my favorite dishes to prepare. I tried this recipe for the first time last night for dinner.  Even before it was time to pull it out of the oven I knew it had earned a spot into my recipe binder.  The aroma alone was enough!!! My husband and I struggle with dinner time meals often since he is a red meat and potato kinda guy and I'd be perfectly happy with pastas, soups and salads any night of the week.  After his inital bite he said "I'll eat a pasta dish like this anytime!" It truly was a delish dish!  I think this would be a perfect Sunday dinner dish as it took some time to prepare.  Total prep/cook time for me was about an hour and a half.  (Although it might not take someone else as long because I had to step away a few times to tend to my little Carson.) The photos I'll be including do not do this dish justice.  If the ingredients used sound like something you'd like then I suggest you give this pasta bake a try.  You will NOT be disappointed!!  The recipe makes a TON of pasta, so I divided it into two baking dishes and froze one for future use.  Unless you plan to serve about 8-10 people then I suggest you do the same.
INGREDIENTS:
6 TBSP butter, plus more for baking dishes
kosher salt and black pepper
1 lb penne rigate
1 tsp olive oil (I never measure olive oil, I may have used more)
2 boneless skinless chicken breasts halved horizontally
1/2 C plus 2 TBSP flour
6 garlic cloves, finely minced ( Yay for garlic!)
6 C whole milk
10 OZ white, button or cremini mushrooms, trimmed and thinly sliced
1 C sliced oil-packed sun-dried tomatoes, drained
1 1/2 C shredded provolone
1 1/2 C freshly grated parmesan
DIRECTIONS:
1.) Preheat oven to 400.  Butter two shallow 2-qt baking dishes.  If your going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente.  Drain pasta and set aside.
2.) While pasta is boiling, heat oil over medium-high heat in a large skillet.  Season chicken with salt and pepper.  Cook unitl opaque throughout, 3-5 minutes per side.  Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes) Use a little extra olive oil if needed.
3.) In a 5qt dutch oven or heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute.  Take the pan off the heat and gradually stir in provolone and 1/2 C parmesan.
4.) Add chicken and pasta to pot; season with salt and pepper to taste.  Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-loc baggie.  If cooking, sprinkle on top.
5.) Bake, uncovered, until top is golden and bubbling, about 25 minutes.  Let stand 5 minutes before serving.
IF FREEZING:  Prepare through step 4 and then let pasta cool.  Cover your pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to three months.  (I wrote the date on mine for easy reference)  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 10-15 minutes or until mixture is hot and bubbly throughout.  NOTE: no need to defrost prior to baking.
MY MINOR CHANGES:
I used cooking spray on the bottoms of my baking dishes instead of using extra butter.
I didn't bother with all that mumbo jumbo about how to cut the chicken; I just diced it up into bite sized chunks before cooking it.
Instead of whole milk I used 2%
I went with cremini mushrooms
For the shredded provolone, I used an italian blend that had provolone in it.
During step four, I added italian seasonings along with the salt and pepper.

just out of the oven, hot and bubbly.

YUMMY!!!!

Pizza Dough II

Although the possibilities with pizza toppings are endless, I went with a simple half cheese half pepperoni approach tonight since the hubster and I were out numbered by kids.  I've already  thought up a few other goodies on what I can make with this dough recipe and hope to get those out to you all soon!

PIZZA DOUGH III
1 (.25 OZ) package of active dry yeast (or 2 1/4 tsp)
1 C warm water (110degrees F)
2 C bread flour
2 TBSP olive oil
1 tsp salt
2 tsp white sugar
Directions:
1) In a small bowl dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.
2) In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine.  Beat well until a stiff dough has formed.  Cover and rise until doubled in volume, about 30 minutes.  Meanwhile, preheat oven to 350 degrees F.
3) Turn dough out onto a well floured surface.  Form dough into a round and roll out into a pizza crust shape.  Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
 *allrecipes.com*

rolled out and fork punctures to prevent bubbling

ready to go in the oven!

all done!

tonights dinner. Mmmmm!