Tamale Bake

I found today's recipe on The Food in My Beard and knew that I HAD to make it! I love tamales but seriously they are a pain in the ass to make. So we only have them every once and a while, well not anymore!!!!!

Tamale Bake

Things you'll need:

For the Dough:

5 cups boiling water

1 cup cornmeal

1 1/2 cups corn masa/corn flour

1 cup cold water

For the Filling:

1 1/2 lbs ground beef

1 package taco seasoning mix or as much as you desire

14oz diced tomatoes fresh or canned, really your choice

1 large onion diced

5 jalapenos, yes 5

3 cloves of garlic, mashed

cheese i would suggest at least 2 cups, depends on how much you like cheese

• Preheat oven to 350
• Heat a heavy pan on medium-high heat and brown the ground beef
• Remove beef from pan and add the onions and jalapenos, cook until brown
• Add garlic and spices and cook for about another minute
• Return beef to pot and mix well
• Add about 1 1/2 cups of water, simmer until the liquid has slightly reduced
• In a separate bowl mix together the cornmeal with some salt and add the boiling water
• Allow to sit for 5 minutes
• Add the masa/corn flour and the cold water and mix until you get an almost peanut butter like consistency
• Grease a 9 x 13 and add about half of your dough and spread up onto the side of the pan as best you can
• Add a layer of cheese and then the beef mixture
• Add another layer of cheese and the remaining dough
• Spread the dough over the beef mixtureand all of the delicious juices, sprinkle some cheese on top
• Bake for 1 hour

This was delicious! All the deliciousness of a tamales without the hassle! No complaints from the family is always a bonus too! Enjoy!

Pumpkin Lasagna

Alright so I know it's late for this but I love pumpkin so much I keep it on hand in the freezer. This is something I've made before and it was a huge hit! It is one of my personal favorites. I'll put down a simple sauce to use for this but if you are feeling up it use my sauce recipe

Pumpkin Lasagna

Things you'll need:

1 tbsp olive oil
1 medium onion, chopped
4 6 cloves of garlic, chopped
1 lb spicy italian sausage
1 large zucchini, cubed
1 28oz can tomato sauce
1 cup red wine
salt and pepper to taste
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded romano cheese
2 eggs
1 1/2 cups pumpkin puree
1 lb cooked lasagna noodles

• Preheat oven to 350
• Place a heavy skillet over medium-high heat with the olive oil and saute the onion until translucent
• Add sausage, use a spatula to break up while browning
• Add zucchini and allow to cook for 5 minutes
• In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat salt and pepper to taste, I usually add a combination of parsley, oregano, thyme and basil. Allow to simmer for atleast 15 minutes
• In a large bowl mix together the ricotta, mozzarella and romano cheeses
• Add eggs, pumpkin and salt and pepper to taste, combine. If you're feeling spry add some cinnamon for a different flavor.
• Built your lasagna in a 9 x 12 starting with a layer of sauce, layer of pasta, layer of half of the sausage mixture, layer of half of the cheese mixture. Add another layer of noodles followed by the remaining sausage and cheese mixtures. Finishing with another layer of noodles, a layer of sauce and sprinkling some additional mozzarella cheese on top.
• Bake for 25 minutes. let cool for 15 before slicing and serving

Traditional Deviled Eggs

Easter is over, so now what to do with all of those hard boiled eggs......... 

Traditional Deviled Eggs

Things you'll need:

7 of those beautifully decorated eggs

1/4 cup mayonnaise

1 1/2 tbsp sweet pickle relish

1 tsp mustard

salt and pepper to taste

paprika for garish

• Halve the eggs length wise
• Removed the yolks and place in a small bowl
• Mash yolks together with mayonnaise, relish, mustard, salt and pepper
• Fill eggs evenly with yolk mixture and sprinkle with paprika

Is that not the easiest thing to make?! This has to be my shortest entry yet. Man are these things good though. Did not last very long at all! Sometimes the easiest things are the best, Enjoy!

Corned beef

I start this entry by revealing that this is my favorite holiday. Being Irish I feel especially awesome on this day!  So I felt the need to create a corned beef brisket from scratch. Once I decided this Greg said I became as giddy as a school girl. I will say this is a timely ordeal, not because of how much effort it takes but because of how long you have to let it sit. However it is totally worth it!

Corned beef

Things you'll need:

1 beef brisket about 4-5 lbs, trimmed
2 qt water
1 cup salt
1/2 cup brown sugar
1 cinnamon stick, broken into several pieces
1 tsp mustard seeds
1 tsp black peppercorns
8 whole cloves
8 whole allspice berries
2 bay leaves, crumbled
1/2 tsp ground ginger
2 lbs ice
1 small onion quartered
1 large carrot, coarsely chopped
1 large celery stalk, coarsely chopped

• Place the water in a 6 to 8 qt stock pot along with all of the spices
• Cook over high heat until the salt and sugar have dissolved
• Remove from heat and add ice, stir until the ice has melted. If necessary place in refrigerator until it reaches 45 degrees. Congratulations you have now made the brine!
• Place brisket in a 2 gal zip top bag and add the brine
• Seal and lay flat in a container, cover and place in the refrigerator for 10 days
• Check daily to make sure the beef is completely covered and stir/shake the brine
• After the 10 days, remove the beef from the brine and rinse very well under cool water
• place brisket in a pot just large enough to hold the meat, add the vegetables and cover with water by 1 in
• Set over high heat and bring to a boil
• Reduce to low, cover and gently simmer for 2 1/2 to 3 hours
• Remove and slice against the grain

This has by far been my favorite meal I've made. We had some friends over and they all enjoyed it, even the ones that have never enjoyed corned beef before! I think I'll make this for my birthday meal HAHA!

Chocolate Cookies with Peanut Butter Chips

This takes me back to my yester years. I remember making these with my mom and they were delicious! So for this I am using melted chocolate for the cocoa powder simply because we do not have enough and damn it I want to make these.

Chocolate Cookies with Peanut Butter Chips

Things you'll need:

2 cups all-purpose flour
4 oz baking chocolate melted
1 tsp baking soda
1/2 tsp salt
1 cup/2 sticks of butter room temp
2 cups sugar
2 eggs
2 tsp vanilla
1 10 oz package peanut butter chips

• Start by melting your baking chocolate in a double boiler. if you don't have one, I bet you actually do. Simply fill a 2 qt sauce pan half way with water and place a glass bowl on top of it and place the chocolate in that.
• Preheat oven to 350
• Cream your butter and sugar together until light and fluffy
• Add vanilla and eggs making sure to scrape the bowl each time you add one
• Add the melted chocolate after it has cooled
• Gradually add the baking soda, salt and flour until combine
• fold in the peanut butter chips and spoon onto an ungreased cookie sheet in about tbsp increments 
• Bake for 8-9 minutes

These are my favoritest cookies EVER! They are super moist and perfectly rich, I think the melted chocolate instead of the cocoa helped out with that. It made about 3 dozen and there is only a dozen left. The family has enjoyed them just about as much as I. Carol even exclaimed "you're evil" because she couldn't stop eating them, they were so good. Enjoy!

Stuffed Chilies

Hello readers,
I know it's been a while and for that I am sorry. The women of the house have decided to go on diets for on extended period of time. This meant the hubby and I were not allowed to cook with certain things and in turn made the cooking very boring and repetitive. Knowing very well that the Superbowl and a lot of delicious but not diet approved food was coming up it ended. Now that the leftovers are nearly gone except the massive amount of spinach dip I made, cooking will be commencing again!
That being said stuffed chilies is what's for dinner tonight. Personally I love them. My mom used to make them every once and a while when I was younger and I ate them up! I also found some anaheims in the fridge recently and have wanted to stuff them since.

Stuffed Chilies

Things you'll need:

4 anaheim, passilla or pablano chilies
2 chicken breasts
1/2 cup or 4 oz cream cheese soften
1 cup diced tomato
1/4 cup diced onions
1 tbsp or 1 packet taco seasoning
2 tsp onion powder
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp cumin
salt and pepper to taste
1 - 2 cups salsa

• In a large pot boil some water with the chicken breasts in it with some salt for about an hour, this ensures tenderness
• While the chicken is cooking clean out your chilies. You can do this 1 of 2 ways; 1 cut the top off and clean out the insides or 2 make a cut down the side length wise and clean it out that way. Be sure to rinse under water to be sure to get all of those seeds out
• Preheat your oven to 350
• Once the chicken is cooked turn off the burner and let it sit for atleast 15 min
• Now you get to shred! If you have a kitchenaid mixer put the chicken in that with the paddle attachment and turn on low. If not you have to do it the old fashion way with forks...
• Once the chicken is shredded mix the rest of the ingredients except the salsa with it
• Not you get to get dirty and stuff the peppers!
• Once stuffed, place in a 9 x 9 top with salsa (as much as you desire) put just enough water or chicken broth in the pan to cover the bottom cover with tin foil and bake for 20 - 25 min minutes

Voila! Everyone really enjoyed these. The anaheims have a mild heat to them so if you prefer something spicier use the passillas. This was a simple meal for a great outcome! I love easy meals 

Inside Out Apple Pie al a mode

Found this on Epicurious. It's basically an ice cream pie served with warm caramelized apples. A great way to give an old favorite some new life!

Inside Out Apple Pie a la Mode

Things you'll need:

Oat Crust

• 1 cup old-fashioned rolled oats
• 1/2 cup chopped raw pecans
• 1/2 cup sugar
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 cup butter, melted

Filling

• 1 quart vanilla ice cream

Topping

• 3 tbls butter
• 4 large tart apples, peeled, cored, and sliced
• 1/4 cup sugar
• 1/4 tsp ground cinnamon
• 1 tsp pure vanilla extract

• Preheat the oven to 375°F.
• To make the crust, stir together the oats, pecans, sugar, salt, and cinnamon in a large bowl. Add the melted butter and stir to combine.
• Press the mixture into the bottom and up the sides of a 9-inch pie pan and bake until toasted, 10 to 12 minutes. 
• Remove from the oven and use the back of a spoon to push the crust back up the sides, as it will have fallen a bit, and set on a wire rack to cool completely.
• Remove the ice cream from the freezer and allow it to soften for about 10 minutes. 
• Scoop the ice cream into the pie shell and spread it in an even layer. I find this works best by using a large spoon and dipping it in warm water every so often to help spread the ice cream out flat. 
• Put the pie back in the freezer to firm up for at least 1 hour, or up to 3 days, placing a piece of plastic wrap on top if you'll be freezing it for more than a few hours.
• To make the topping, melt the butter in a large sauté pan. Add the apple slices and sauté until tender, 8 to 10 minutes. 
• Add the sugar, cinnamon, and vanilla and continue cooking until a sauce forms, another 2 minutes.
• Remove the ice cream pie from the freeze, slice and serve

This was a great alternative to the usual! And the crust was amazing! I used a Mexican Vanilla Ice Cream I found at Safeway called "Ole Vanilla" that only made it better. Enjoy!

Sunday Football Dip: Caramelized Onion, Gruyere and Bacon

I mentioned this one to Carol and she said "Ooohh that one!" So here we are, the weekend of Turkey day with more leftovers I can imagine. I think the turkey is tired of being eaten and there are rolls piling up in the corner of the counter. Reading the ingredients of this dip, I though "How could this suck?"

Caramelized Onion, Gruyere and Bacon Dip/Spread

Things you'll need:

1 tbsp butter
2 medium chopped onions
4 ounces Gruyère cheese, shredded
2 tbsp chopped fresh chives
1/3 cup canola mayonnaise
1/3 cup fat-free sour cream
6 bacon slices, cooked and crumbled

• In a large cast-iron skillet over medium-high heat. Melt 1 tablespoon of butter. Add onions to pan; sauté 5 minutes, stirring frequently. 
• Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. 
• Cool slightly.
• Heat oven to 425
• Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.
• Transfer the mixture to a 2-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. 
• Bake for 20 minutes or until browned and bubbly. 
• Sprinkle with remaining 1 tablespoon chives.
• Serve with a French bread

I have to admit I forgot the mayonnaise, but it still turned out really good! This is so rich and delicious! I decided to quarter some of the remaining rolls and toast them while the dip was baking to create some "toast points", hooray for re-purposing! If Gruyere wasn't so damn expensive I would make this all the time! Enjoy!

Sunday Football Dip: Creamy Jalapeno Ranch

Who doesn't love a spicy ranch dip? Honestly, I don't know a single person! I saved this one for a rainy day (or a lazy day, it really doesn't rain much here). And once again we have a vegetarian friendly dip. You must think I'm turning into one, I'm not.

Creamy Jalapeno Ranch Dip

Things you'll need:
10oz Philadelphia Cooking Creme

8oz Cream Cheese softened
16oz Sour Cream
2 Packets of Ranch Dip Mix
Can of Diced Jalapenos
1 Bunch Cilantro

• Put cooking creme, softened cream cheese and sour cream in a Food Processor and combine until well blended.
• Add both packets of Ranch Dip Mix. Combine until well blended.
• Add can of diced jalapenos (or less if you prefer mild heat). Combine until well blended.
• Add 1 bunch cilantro. Combine until well blended (there's a theme here)
• Chill until ready to serve

I am uncertain why the recipe called for the Philadelphia Cooking Creme specifically, I used the garlic flavored one. I can only assume that using regular cream cheese would work but I can't guarantee that. It has been a favorite of the household so far. Probably going to make this for parties again and again. Enjoy!

P.S. This makes 4 - 6 cups

Sunday Football Dip: Hot Corn

I'm not going to lie; I was a little concerned when I originally found this recipe. I never would have thought to make a corn dip. I decided to be adventurous and NOT a stick in the mud and go for it anyway. It paid off!


Hot Corn Dip
Things you'll need:

2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne

salt and pepper to taste

Tortilla chips, for dipping

• Preheat the oven to 350 degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  
• Transfer to a bowl.
• Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. 
• Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. 
• Transfer to the bowl with the corn.
• Add 1/2 C mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
• Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top.
•  Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

This was fantastic! We had some left over and I served it with dinner the next night. It was devoured after that. The thing I realized later is that this was a vegetarian friendly dip. And we happened to have one in the house, she approved! Food for thought. Enjoy! 

Sunday Football Dip: Roasted Red Pepper Artichoke

With two of my favorite vegetables in the title of this dip, deciding to make it was a no-brainer. Also, it is another vegetarian approved dip!

Roasted Red Pepper and Artichoke Dip

Things you'll need:

1 can artichoke hearts

1 jar roasted red bell peppers

2 cloves of garlic

8oz cream cheese

8oz sour cream or greek yogurt

salt and pepper

• Open and drain the artichoke hearts. Place them in a food processor and blend
• Open and drain the red peppers, add them and the garlic to the processor and blend
• Add the cream cheese and sour cream, blend, salt and pepper to taste
• Transfer to a bowl, top with some fresh squeezed lemon juice and serve

This was a big hit! I served it with pretzels, but it goes with pretty much anything you could imagine. If you have left overs, consider baking this with some chicken or adding it to a jar of spaghetti sauce. Enjoy!

Sunday Football Dip: Jalapeno Popper

Well, we here in this house LOVE - let me say it again - LOVE jalapeno poppers! I knew this had to be one I make during this endeavor. So here I am in the kitchen listening to Greg and Carol yell at the tv while their teams face off in the lovely game of football.

Jalapeno Popper Dip

Things you'll need:

2 8oz packages cream cheese, softened
1 cup mayonnaise
1 4oz can diced green chiles, drained
1 4oz can diced jalapenos, drained
1/2 cup shredded mozzarella cheese
1/2 cup shredded mexican cheese
salt and pepper
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese

• Preheat the oven to 350, grease a *8 x 8 baking dish
• combine the cream cheese and mayonnaise until smooth
• stir in the chiles, jalapenos, mozzarella and mexican cheeses
• salt and pepper to taste
• put mix into the baking dish
• combine panko and parmesan
• top dip with panko mix
• bake for 25 - 30 minutes

This tasted remarkably like a Jalapeno Popper, with the added bonus of not biting into it and having the jalapeno slide out of the breading and the hot cream cheese run down your chin. And it was a nice pick me up after Greg's team got manhandled by Carol's.

Sunday Football Dip: Orange Creamsicle

Sounds delicious, right?! I got this recipe for Greg (he loves orange creamsicles) and  thought this would be an easy way to get the family to eat something healthier. Also, you could make this semi-lowfat, if you so choose.

Orange Creamsicle Dip

Things you'll need:

1 8oz container of frozen whipped topping, thawed

1 3.4oz small package of instant vanilla pudding mix

1 6oz container of frozen orange juice concentrate, slightly thawed

• Mix everything together until smooth
• refrigerate until ready to serve

This tastes exactly like an orange creamsicle! I served them with fruit and graham crackers. I see myself making this for parties later on in life. What a treat this turned out to be! Enjoy!

Potato, Cauliflower, and Cheddar Bake

So I got my issue of Everyday Food Magazine Turkey Day addition! I found a bunch of recipes I want to try, this is one of them. Turns out potatoes and cauliflower are surprisingly similar.

Potato, Cauliflower, and Cheddar Bake

Things you'll need:

1 - 2 tbsp of cold butter plus extra room temp butter for the dish
1 1/2 lbs Yukon Gold potatoes, peeled and sliced 1/2 in thick
1 small head of cauliflower, sliced about 1/2 in thick
1 tbsp fresh thyme
1 1/2 cups shredded sharp cheddar cheese
1/3 cup chicken broth
salt and pepper

• Preheat the oven to 450
• butter a 9 x 13
• place the potatoes in a large pot and cover with 2 in of salted water
• bring to a boil and then add the cauliflower, cook at a rapid simmer for about 10 minutes
• Drain in colander and let sit for 5 minutes
• Place half of the potato, cauliflower mix in the dish
• Sprinkle half of the thyme and cheese on top and add some salt and pepper
• Add the remaining potato, cauliflower mix and top with the remaining thyme, cheese and some additional salt and pepper
• Chop up the cold butter and place on top
• Bake for 15 - 20 minutes until the cheese in golden-brown and bubbling

I can not express how delicious the thyme and cheddar are together!

Sunday Football Dip: Sun Dried Tomato

I've gotta say, this just sounded good when I read it. I figured it was semi different from what I've been making, and maybe I'm wrong, but it was good anyway.

Sun Dried Tomato Dip

Things you'll need:

16 ounces cream cheese, softened
2 cups mayonnaise
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped pickled cherry peppers, seeded
2 cup shredded mozzarella cheese
2 cups shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided

• pre heat oven to 350
• combine all of the ingredients except the shredded cheeses
• add the mozzarella and the Italian blend and 2/3 of the Parm
• place in a 9 x 13 and top with the remaining Parm
• bake for 17 - 20 minutes

This stuff was delicious! I served it with wheat thins, mainly because I love them, but it worked. This is creamy and cheesy and has an amazing sun dried tomato flavor and, the cherry peppers add the perfect amount of kick. I am going to make a sandwich and use this instead of just plain old mayo! ENJOY!

Pina Colada Pie

Me again trying to put Greg in a better mood. He also love coconut and pineapple, sooooo seeing this was kind of a win for me for him. On the plus side it is also low fat and low calorie; always a bonus when McDonalds is having Monopoly again.

Pina Colada Pie

Things you'll need:

3/4 cup flour
2 tbsp sweetened grated coconut
2 tbsp butter, melted
1-2 tbsp cold water
1 15oz can crushed pineapple
1 envelope unflavored gelatin
2 8oz containers pina colada yogurt
1/2 tsp almond extract

• Preheat oven to 325
• Combine the flour, coconut and butter
• 1 tbsp at a time sprinkle cold water evenly over the surface and stir with a fork until combined
• Shape into a ball
• Roll dough between to sheets of plastic wrap until it will fit your pie dish
• Place dough in greased pie dish and bake for 15-17 minutes. Until the coconut starts to brown
• Allow the crush to cool completely on a wire rack
• Drain pineapple, save the juice, set pineapple aside and add water to juice to make 3/4 cup
• Add gelatin to pineapple juice; let stand for 2 minutes
• Place gelatin mixture in a small sauce pan over low heat, stirring until gelatin is dissolved
• Remove from heat; chill until gelatin becomes the texture of an unbeaten egg white
• Beat at medium speed until frothy
• Stir in pineapple, yogurt and flavoring
• Pour mixture into cooled crust and chill until set

This was good. Not my best, but it wasn't for me. Carol, Greg and Jan all enjoyed it. It's light and fresh, wonderful after a heavy meal of any sort. You could also sub the almond extract for 1/4 tsp of coconut extract and 1/4 tsp of rum extract, it's up to you. Either way, enjoy!

Caramel Apple Bread Pudding

Greg loves caramel, so whenever I can make something sweet using it I do. I really and truly enjoy caramel apples. There are these caramel apple lolly pops that come out every fall, and every year I have to get at least 1 bag. So, long story short, this dessert hits all the right notes for both of us.

Caramel Apple Bread Pudding:

Things you'll need:

5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1″ cubes)

3 c. apples, peeled and chopped into small pieces

4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
3/4 c. brown sugar
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. pumpkin or apple pie seasoning (mixture of cinnamon, nutmeg, ginger and clove)
1 Tbsp. cold butter, chopped

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.

• Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray.
• In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. 
• In the same large bowl, whisk together the remaining ingredients except for the butter. 
• When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evently distributed). 
• Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. 
• Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).
• When the egg/milk mixture has mostly soaked into the bread, distribute the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.
• Remove from oven and allow to stand for 5 minutes

This is incredible! It's buttery, warm, caramel-y goodness is worth every friggin calorie! The recipe I used said to top it with syrup but instead I made a caramel cream sauce, and it payed off! 

The caramel sauce goes as followed:

• Melt 2 tbsp butter in a small sauce pan, add 2/3 cup brown sugar and allow to dissolve 
• Then add about 1/3 cup of heavy cream and voila! Drizzle that on top of your bread pudding! It only makes it better

Chicken Parmesean

Well Greg is sick with food poisoning, sadface. This means I am in charge of dinner. This also means I get to unleash my creative genius!!! UNLEASH!

Chicken Parmesean

Things you'll need:

5 chicken breasts
2 eggs
1 1/2 cups bread crumbs
1 tbsp oregano
1 tbsp thyme
1 tbsp parsley
salt and pepper
olive oil
1 jar of tomato sauce (I used vodka cream)
1 - 1 1/2 cups of mozzarella or Monterrey jack cheese
1 - 1 1/2 cups parmesean cheese

• Pre heat your oven to 375
• pat dry your chicken breast
• beat your eggs and place in a container large enough to fit the chicken
• place your bread crumbs, oregano, thyme, parsley, salt and pepper in another container
• heat up some olive oil in a skillet over a medium heat
• coat the chicken in the egg first and then in the bread crumbs
• place chicken in hot pan and cook for about 5 minutes on each side
• once the bread crumbs have browned arrange in a 9 x 13
• put the sauce in between the chicken 
• sprinkle the mozzarella or monterrey jack cheese on top of the chicken and then the parmsesean
• cover with foil and back for 30 minutes

Holy yes, my creative genius is awesome! I served it with angel hair pasta and topped it with some of the sauce from the pan. It was flavorful and delicious! One for the recipe book of awesomeness for sure!

Sunday Football Dip: Creamy Parmesan Spinach

This week is Carol's pick for dip. I have so many recipes for dip I can't decide what to make anymore. I am open for suggestions. We're doing a lovely pairing of bitter and bitter with some creaminess. I'm not sure how it works, but parmesean and spinach is like cheese and macaroni; it just works.
P.s. It's super easy!

Creamy Parmesean Spinach Dip

Things you'll need:

20 oz cooked chopped spinach*
1 cup sour cream
2/3 cup mayonnaise
2/3 cup Parmigiano Reggiano
1/2 cup scallion, chopped
fresh pepper to taste

• Heat some olive oil in a pan and cook the spinach with some salt and pepper
• Combine all the ingredients in a medium bowl. Salt and pepper to taste
• Remove from refrigerator 30 minutes before serving. 

Makes about 4 cups.

You can make this hours in advance, or a day in advance. Of course I used fresh spinach and cooked it but you can use frozen just *be sure to squeeze all of the excess water out of the spinach or the dip will be more like cold soup.

I have to say this was a fabulous pick! This dip is rich with it's creamy bitterness and the salty buttery Ritz do nothing but compliment the flavors. This one is a keeper! MAKE THIS DIP!

Soft Pretzel Bites and Cheese Sauce

I've been having a craving for soft pretzels so I knew I had to make them. Yet another recipe I found on Pinterest. Now I do have to admit, this does take some finesse but it's worth the effort. 

Soft Pretzels

Things you'll need:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

For the Pretzels: 

• Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
• Add the salt and flour and mix on low speed until combined.
• Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. 
• Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 425 degrees F.
• Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
• Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. 
• Roll each piece into a long rope measuring 22 inches and shape. 
• Cut the dough into one inch pieces to make the pretzel bites. 
• Boil the pretzel bites in the water solution in batches for about 30 seconds. We did about 15 bites at a time. 
• Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. 
• Brush the tops with the egg wash and season liberally with the salt. 
• Place into the oven and bake for 13 to 18 minutes until golden brown.
• Remove to a baking rack and let rest 5 minutes before eating.

To make the cheese sauce:

• Melt the butter in a medium saucepan over medium heat. 
• Add the flour and cook 1 minute. 
• Whisk in the milk and cook until slightly thickened. 
• Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. 
• Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

These were so amazing! They were gone in no time at all, and I am told I will have to make these again. Carol also told some of her friends about them who happen to be gluten free. She asked if they could make the recipe with gluten free products and, honestly, I'm not sure if it will make a difference. I don't think it will, but I can't be for sure.