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