Creamy Gruyere and Shrimp Pasta

Back to Cooking Light Pasta. Heyooo. This recipe is a definite keeper and is really good if you are entertaining. Definitely a crowd pleaser...or just make it and eat a lot of it...yeah, do that.

Adapted from Cooking Light Pasta

Ingredients

8 ounces uncooked Cavatelli (I used this) or orecchiette pasta
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
1 tablespoon butter
1 Cup of Baby spinach
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
Olive Oil

Directions

1) Preheat oven to 375°.
2) Cook pasta according to package directions, no salt. Drain well.
3) Combine the flour and salt in a saucepan over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil.
4) Cook 1 minute or until slightly thick, stirring constantly with a whisk.
5) Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
6) Heat butter in a large nonstick skillet over medium-high heat.
7) Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
8) Add pasta, shrimp mixture, and spinach to cheese mixture, tossing well to combine.
9) Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with oil; sprinkle evenly with remaining 1/2 cup cheese.
10) Bake at 375° for 20 minutes or until cheese melts and begins to brown.
11) Share and Enjoy!

This wont last too long in your fridge or at the table. It is just that good. And despite the pasta and cheese, it is really not that bad for you! Yup. Cooking light does it again!

Made: 02/08/11
"Posted": 02/08/11
Posted: 06/03/11

Brunch Part IV: Spinach, Feta and Mushroom Quiche

This was the home run. I actually ended up making it again...twice...for my classmates because everyone loved it so much. No matter what your audience is this is just a winner. WINNING, duh. (you see what I did there!)

Adapted from Allrecipes

Ingredients

1/2 cup unsalted butter
3 cloves garlic, chopped
1 small onion, chopped
5 cups of fresh baby spinach (USE THIS!) or 1 10 oz package of frozen spinach (thawed)
1 pint of sliced mushrooms
1 3/4 cup of Feta cheese
1 (8 ounce) package shredded Cheddar cheese
1 (9 inch) unbaked deep dish pie crust
Salt and pepper to taste
4 eggs, beaten
1 cup milk

Directions

1) Preheat oven to 375 degrees F (190 degrees C).
2) In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 5 minutes.
3) Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper.
4) Spoon mixture into pie crust.
5) Meanwhile, in a medium bowl, whisk together eggs and milk. Season with salt and pepper.
6) Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
7) Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center.
8) Allow to stand 10 minutes before serving.
9) Share and Enjoy!!!

Just delicious. If I knew quiche were this easy to make, I would have been making quiche a LONG time ago. Just saying. Super delicious. Super Easy. Make this as soon as you get a chance...please. Do it for me, your friends and your family. They need this quiche in their lives. :-)

Made: 02/04/11
"Posted": 02/04/11
Posted: 06/03/11

Brunch Part III: Mixed Veggie Frittata

It is impossible to have a proper brunch without an egg dish...so I made one. Or maybe two...but more to that later. My frittatas in the past have gone over extremely well and this is definitely more of the same. I love frittatas because you can just throw whatever you want into them and cater them to yourself or your company.

Ingredients:

1 chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
2 white potatoes
8 large eggs
1 1/2 cups Shredded Cheddar Cheese

Directions

0) Get baking pan
1) Boil potatoes until slightly soft (about 15 minutes) and drain
2) Preheat oven to 350 degrees
3) Heat oil in large sauce pan over medium heat
4) Saute onions for about 4 minutes
5) Add green and red bell peppers to onions and saute for another 6-8 minutes
6) Meanwhile, beat eggs in large bowl with 3/4 cup of shredded cheese
7) Add potatoes to the onion and pepper mixture and then add eggs to the mixture and scramble for about 3-4 minutes until slightly cooked.
8) Turn of heat and transfer egg mixture into baking dish.
9) Top with rest of cheddar cheese and bake for 15-20 minutes until cheese is melted and there is a slight browned edge around the dish.
10) Share and Enjoy!

Add whatever you want to this beauty...it is sure to be delicious!

Made: 02/04/11
"Posted": 02/04/11
Posted: 06/02/11

BRUNCH Part II: Jalapeno Pepper Jack Scones

This was another delicious feature of Joy the Baker. Usually, we make sweet scones...but not today! I really like this change of pace and making savory scones and I would definitely want to experiment along these lines again. Maybe even do a sweet + savory scone?!?! The options are endless.

I will say that scones are a fair amount of work and I actually made the dough the night before and refrigerated it to cut down on prep time the morning of brunch. I definitely recommend this.

Adapted from the Joy the Baker

Ingredients

2 cups all-purpose flour

2 tablespoons cornmeal

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

2 large eggs

1/2 cup heavy cream (plus more for brushing the tops of the scones)

1/4 pound pepper jack cheese, cut into small cubes

2 medium jalapenos, some seeds removed, diced small

2 teaspoons olive oil

1 tablespoon all-purpose flour

Directions

1) Place a rack in the center of the oven and preheat to 400 degrees F.

2) Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. DON'T TOUCH YOUR EYESSSSS.

3) Let the diced peppers cool and them mix with the diced cheese.

4) Toss mixture in 1 tablespoon of flour and set aside.

5) In a large bowl, whisk together the flour, cornmeal, baking powder and salt.

6) Work in the cold butter with your fingers until the mixture resembles coarse meal.

7) Whisk together 2 eggs and heavy cream.

8) Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated.

9) Add the jalapeno and cheese mixture to the shaggy dough and work together.

10) Turn dough out onto a lightly floured surface and knead for about 30 seconds.

11) Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking (yeah I did it the night before to cut down on time).

12) When ready to bake, place chilled scones onto a baking sheet lined with parchment paper.

13) Brush with heavy cream and sprinkle with coarse sea salt.

14) Bake for 20 to 25 minutes until golden brown and making your kitchen smell like Paula Dean's kitchen...imagine that.

As I said before, these are delicious. Make them. It doesn't even have to be for brunch...but I also reckon that this would be delicious with a large bowl of Veggie Chili. Just sayin...

Made: 02/04/11

"Posted": 02/04/11

Posted: 06/02/11

BRUNCH Part I: Lox and Cream Cheese Breakfast Pizza

Back in Early February, I had a bunch of the closest Scranton girl buds of BOOF over to my apartment for brunch. We were able to find a weekend that worked for everyone, and I was really excited to host a brunch because I hadn't done so in a while...and I LOVE to host friends and I LOVE brunch. Win. Win.

I started off with the simple Lox and Cream Cheese Breakfast Pizza. This was by far the easiest thing it takes a whopping 15 minutes to make. For real. And did I mention it is delicious?

Ingredients:

Frozen Pizza Crust
A Package of Lox/smoked salmon (or fresh)
An 8 oz. package of cream cheese
Capers (if you would like...)

Directions

1) Preheat oven to 400 degrees
2) Oil pizza pan and dust with corn starch (FOR REAL...do this and your pizza crust will never stick again!)
3) Bake pizza crust
4) Once crust is cool, spread cream cheese over the crust.
5) Top with lox
6) Share and Enjoy!

Easy Peasy. Delicious. Success.

Made: 02/04/11
"Posted": 02/04/11
Posted: 06/02/11

Spaghetti with Shrimp and Portobellos

Back to pasta. Back to cooking light. Although I am a very conscientious vegetarian and I try to make sure I get enough protein by eating eggs and beans and what not, every once in a while I like to "treat" myself to a nice pescatarian meal. Therefore, we have a couple of those coming up.

Ingredients

1/2 package of Spaghetti (8 ounces)
2 Portobello mushroom cap
1 cup chopped onion
1/4 cup parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup, vegetable broth
1/4 cup dry white wine
3/4 pound large shrimp
1/2 cup shredded Asiago cheese


Directions

1) Cook pasta according to package directions (minus the salt) and drain
2) Remove the brown gills from the underside of the Portobellos using a spoon and discard the gills.
3) Slice the Portobellos longwise into thin slivers
4) Heat olive oil in a large pan over medium-high heat.
5) Add mushroom, onion, parsley, salt and garlic and saute the mushrooms until they release their moisture...they will squeak in the bottom of the pan!
6) Stir in broth, wine, and shrimp and bring to a boil.
7) Add pasta and cook 3 minutes or until shrimp are done.
8) Toss to combine and sprinkle with Asiago cheese.
9) Share and Enjoy!

I really like the Asiago punch and the flavors of this dish are really simple and clean and tasty. I used Spaghetti but I believe you could use Fetuccini or some other long noodle and have an equally delicious experience.

Made: 01/31/11
"Posted": 01/31/11
Posted: 06/02/11

Veggie Chili

Winter staple. We all have one. I literally make a huge pot of this stuff every winter and eat it for a week. And guess what? It gets better each day. I know, I know...you're thinking why in the poop would I make veggie chili? Well, it's delicious and sometimes...you don't have meat on hand? Well, that and it's just plain healthier and with all the beans I put in this bad boy, it is nice and thick and extremely filling. So if you are looking for a change of pace with a nice punch of spice, try this. Make this. Have Chili for dayssssss.

Ingredients


1 tablespoon olive oil
1 cup chopped onions
1 small white potato
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can dark red kidney beans with without the liquid
1 (19 ounce) can light red kidney beans without the liquid
1 (19 ounce) can Pinto Beans without the liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon of Chili Red pepper flakes
Cheddar Cheese to top...(or sour cream, if you're into that)

Directions

1) Boil potato until tender and then drain
2) Heat oil in a large saucepan over medium heat.
3) Saute onions, carrots, and garlic until tender.
4) Stir in green pepper, red pepper, celery, and chili powder
5) Cook until vegetables are tender, about 6 minutes.
6) Stir in mushrooms, and cook 4 minutes.
7) Stir in tomatoes, kidney beans, potato and corn.
8) Season with cumin, red chili flakes, oregano, and basil.
9) Bring to a boil, and reduce heat to medium.
10) Cover, and simmer for 20 minutes, stirring occasionally.
11) Top with CHEESE, PLEASE.
12) Share and Enjoy!

Made: 01/24/11
"Posted" 01/24/11
Posted: 06/02/11

Holiday Cookies: My Family's Favorite Cookie

You are intrigued, right? Well this cookie goes out to my entire family but most importantly, to my late Grandma. The funny thing about this cookie is that EVERYONE in my family loves this cookie except me...actually, it's just weird. However, my Grandma made this cookie for my mom and her siblings and now my aunts make these for us, and now I am returning the favor and making it for them...and one day, I guess I will make it for my kid(s)? Yes, I will.

Now you must be wondering, what is this cookie that is at the center of your family? Mincemeat Cookie. It's special, it's delicious...and although we have them at the holiday season (that's when you can get mincemeat), we really like to eat them all year round.

If you start making this cookie, you will love it. I promise.

Ingredients

3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter
1 1/2 cup sugar
3 large eggs beaten
1 9 oz. package of Borden Nonesuch Mincemeat

Directions

1) Preheat oven to 375
2) In one bowl, combine flour, salt and baking soda
3) In another bowl, cream butter, sugar until fluffy. Add eggs until smooth.
4) Stir in mincemeat to wet mixture and then gradually add flour mix. Mix super well.
5) Roll into two inch dough balls and place on cookie sheet about 2 inches apart.
6) Bake for about 10-12 minutes until slightly browned.
7) Share and Enjoy!!!

These cookies are about family and that is good enough for me. <3

Made: 12/24/10
"Posted": 12/25/10
Posted: 06/03/11

Holiday Cookies: Sugar Cookies

These are simple and classic...and easily adaptable to any situation.

Adapted from Food Network

Makes about 2 dozen cookies

Ingredients

1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter
1/2 cup sugar
1 egg
1/2 tablespoon milk

Directions

1) Preheat oven to 375 degrees (after mix has been refrigerated)

2) Sift together flour, baking powder, and salt.

3) In another bowl, place butter and sugar and beat until light in color.

4) Add egg and milk and beat to combine.

5) With your mixer on low speed, gradually add flour. Wrap the dough in waxed paper and refrigerate for 2 hours.

6) Remove 1 wrapped pack of dough from refrigerator and roll it out until its about 1/4 inch thick. Becareful to not let the dough stick.

7) Form cookie shaped circles and place about at inch apart on a greased baking sheet.

8) Bake for 7-9 minutes until the cookies just BEGIN to turn brown.

9) Remove from oven. Top with red and green sprinkles (or whatever colors you fancy). Cool.

10) Share and Enjoy!

Just fun.

Made: 12/24/10
"Posted": 12/25/10
Posted: 06/03/11

Holiday Cookies: Gingersnap Cookies

These are one of my favorite holiday time cookies. However, they are so good that sometimes I am tempted to make them all year round. Just saying...

Additionally, I am not a huge proponent of using shortening while baking (yeah, it's kind of gross), but a couple of the holiday cookie recipes I use, utilize it...so yeah.

Adapted from Allrecipes

Ingredients

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Directions

1) Preheat oven to 250 degrees
2) Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Blend well.
3) Beat together the shortening and white sugar followed by the egg and molasses.
4) Add the dry ingredients into the molasses mixture and mix well.
5) In a separate small bowl, mix together cinnamon and sugar.
6) Make 1 inch balls of dough and roll them into the cinnamon sugar mixture.
7) Place on cookie sheet about 2 inches apart.
8) Bake for about 8-10 minutes until the cookies crack slightly.
9) Share and Enjoy!

What is the holiday season without gingersnap cookies?!?

Made: 12/24/10
"Posted": 12/25/10
Posted: 06/03/11

Oatmeal Holiday Cookies

These are like Oatmeal Chocolate Chip Cookies but better. Only because they have Holiday M & M's instead...so that automatically makes them better. Just saying. Make these next Christmastime, your family will love you.



Ingredients

1/2 cup butter
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup quick-cooking oats
1 cup M&M's

Directions

1) Preheat oven to 350 degrees
2) In a large bowl, cream together the butter, brown sugar, white sugar until smooth.
3) Beat in eggs and then add vanilla
4) In a separate bowl, combine the flour, baking soda and salt.
5) Stir the dry ingredient mixture into the creamed mixture until well blended.
6) Add in the oats and fold in the M&M's.
7) Drop by spoonfuls onto un-greased cookie sheet.
8) Bake for 10-12 minutes in the preheated oven and let cool on the baking sheet.
9) Share and Enjoy!

Yeah just make them any holiday...and add the seasonal M&M's! So much fun.

Made: 12/22/10
"Posted": 12/22/10
Posted: 06/02/11

Mint Chocolate Crinkle Cookies

Holiday time= Cookie Time. This was my pre-cookie mania but these were really simple and super tasty. A little bit of mint extract goes a long way...

Adapted from Food.com



Ingredients

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup semi-sweet chocolate chips

Directions

1) Preheat oven to 350 degrees
2) In a small bowl, mix together flour, cocoa, baking powder, and salt
3) In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
4) Stir dry mixture into wet mixture until just combined.
5) Fold in chocolate Chips
6) Cover bowl and refrigerate for two hours (or don't...).
7) Roll cookie dough into 1 inch balls and place 1 1/2 inches apart on parchment-lined cookies sheets.
8) Bake for 11-13 minutes
9) Share and Enjoy!

These are super simple but I really liked the hint of peppermint because it was so unexpected. A perfect holiday cookie primer. :-)

Made: 12/11/10
"Posted": 12/11/10
Posted: 06/01/11

Oatmeal Blueberry Scones

Well my secret is out. Breakfast is my favorite. If I could eat breakfast for every meal of the day, I probably would be tempted to do so. That being said, I think it makes complete sense that muffins and now scones have been a recent popular item on BOOF. However, making scones have always scared me. I realized that I needed to conquer this fear so gathered up my courage and made some scones. They were good. They had blueberries. They also had oatmeal. I really like those things. I like them even more together in the scone form.

Adapted from Epicurious

Ingredients

1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
1 Cup of Blueberries
2/3 cup buttermilk plus additional for brushing

Directions

1) Put oven rack in middle position and preheat oven to 425°F.

2) Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt.

3) Add 1 1/3 cups oats and mix together with your hands.

4) Add butter and and work until mixture resembles coarse meal with some small lumps.

5) Transfer to a bowl and add buttermilk and stir with a fork until a dough just forms.

6) Gently knead on a floured surface a few times.

7) Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. (Or just make approximately 18 two inch blobs.

8) Transfer to an ungreased baking sheet lined with parchment paper.

9) Brush with buttermilk and bake until golden brown, about 16 minutes.

10) Share and Enjoy!

These were raved about. I will make scones again. They are the best when the just come out of the oven and still have a little warmth to them. Ugh, I want these with coffee right now. Like this second. Sigh.

Made: 12/09/10
"Posted": 12/09/10
Posted: 06/01/11

Cranberry Lime Muffins

Apparently I go on sprees. Cookies. Muffins. Pasta. Yeah, it's a little weird. I guess I'm consistent though? These bad boys are tasty and tart and a perfect accompaniment to a cup of coffee and the morning paper...for those of us who still read the paper and do the crossword. :-)

Adapted from Joy the Baker

Ingredients

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Zest of 1 lime
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh cranberries
1/4 cup granulated sugar for topping

Directions

1) Put a rack in the upper third of the oven and preheat oven to 350 degrees F.

2) Line muffin pan with paper or foil liners or grease muffin pan

3) Melt and brown butter in a small saucepan over medium heat. Watch carefully and remove from heat.

4) Whisk milk, egg, yolk, vanilla and lime zest until combined. Add the brown butter and combine.

5) Whisk together flour, sugar, baking powder and salt in a medium bowl

6) Add milk and butter mixture all at one and stir gently to combine.

7) Gently but thoroughly fold in the cranberries.

8) Divide the batter among muffin cups and spread evenly and sprinkle with granulated sugar.

9) Bake for about 18-20 minutes and a toothpick comes out clean, about 18-20 minutes.

10) Cool in pan on a rack for 15 minutes then remove from the pan.

11) Share and Enjoy!

These are really quite good especially for those who like tart flavored things. I really like the nutty flavor that the browned butter brought to the muffin and the lime provided the perfect citrus balance. I will make these again soon. Yes, yes I will.

Made: 12/08/10

"Posted": 12/08/10

Posted: 06/01/11

Pumpkin Walnut Butterscotch Muffins

Apparently I was feeling like muffins on this particular day. I also felt very "autumnly" (don't judge me, I know it is not a word) and decided that I wanted to make some sort of pumpkin muffin because all of the pumpkin cookies that I had made prior went over extremely well. For some reason in my mind, both walnuts and butterscotch seemed like they would go together with pumpkin and trust me, they did.

Adapted from Food.com

Ingredients

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
2 cups of flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups of raisins
1 cup of butterscotch chips

Directions

1) Preheat oven to 400 degrees
2) Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
3) Sift together all dry ingredients and add to mixture.
4) Fold in raisins and walnuts.
5) Place in greased muffin tins and bake at 400° for 15 minutes until toothpick comes out clean.
6) Share and Enjoy!!!

Yeah when fall comes back around, please make these. Do it for me as a favor. You will not regret it.

Made: 12/05/10
"Posted": 12/07/10
Posted: 06/01/11

Oatmeal Blueberry Applesauce Muffins

I was tempted to make these eggless. Next time, I think I will. Nevertheless, this a very tasty simple blueberry muffin with a hint of apple flavor that I think you will enjoy as much as I did.
Additionally, if you are not a blueberry person (which is just odd), I would not be oppose to adding whichever berry you love the most. And if you are very feeling very daring, add more than one type of berry! GASP! I think summer requires it...

Adapted from Joy the Baker

Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Directions

1) Grease and flour your muffin pan. (You could use muffin liners but I personally don't think muffins should have liners. Cupcakes, yes. Muffins, no...but that is just me!)

2) In a large bowl combine all of your dry ingredients: flour, oats, baking powder, baking soda, salt and cinnamon.

3) In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.

4) Make a well in your dry ingredient mixture and add applesauce mixture. Stir until just moist.

5) Fold in blueberries.

6) Fill muffin cups 2/3 full.

7) Bake for 16-18 minutes or until a toothpick comes out clean.

8) Share and Enjoy!

I am going to be completely honest with you and I think these came a out a little heavier than I would have liked. Everyone still loved them but I also think I would maybe do away with the egg (as I had previously mentioned) and just add more apple sauce to be a binding agent. Or maybe even yogurt....hmm. I like where this is going. So yeah, still make them because people really like their blueberry muffins. :-)

Made: 12/05/10

"Posted": 12/06/10

Posted: 06/01/11

Pecan Pie

My Dad's most favorite dessert in the world is Pecan Pie. After making this for him, I told him that if I knew how easy Pecan Pie was to make, I would've made it a long time ago for him! Even if this Pecan Pie didn't turn out as well as it did, he still would've loved it because he loves Pecan Pie just that much. Also, he is my dad so I believe that I can do no wrong in his eyes? Or something like that...

Adapted from Epicurious

Oh and please excuse me as I use store bought crusts. Apparently, my grandma did it and she was a boss, so I will follow suit and do it too. HUMPH.

Ingredients

Crusts

3/4 stick unsalted butter

1 1/4 cups packed light brown sugar

3/4 cup light corn syrup

2 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/4 teaspoon salt

3 large eggs

2 cups pecan halves (1/2 pound)

Directions

1) Preheat oven to 350degrees with baking sheet on middle rack
2) Place crust on baking sheet for 8-10 minutes until slightly browned
3) Meanwhile, melt butter in a small pan over medium heat and add brown sugar while whisking until smooth.
4) Remove from heat and whisk in corn syrup, vanilla, orange zest and salt.
5) Lightly beat eggs in a medium bowl and then whisk in the corn syrup mixture thing.
6) Place pecans in a pie shell and pour corn syrup mixture evenly over them.
7) Bake on hot baking sheet until filling is set, 50 minutes to 1 hour.
8) Cool. For real. Cool.
9) Share and Enjoy! (oh and throw some ice cream on that bad boy!)

My dad loved it which was to be expected. However, I also had a slice and enjoyed it and I am not the hugest proponent of pecan pie, so I think that is saying something?!? If you have a pecan lover in your life, just make it for them because they will be greatly appreciative...and it is easy!

Made: 11/24/10
"Posted": 12/05/10
Posted: 06/01/11

Brown Rice Casserole

Oh Hey Heidi. Thanks for continual vegetarian deliciousness. I really do appreciate it.

Sincerely,
-Karri


I am not sure why I haven't made this since my original adventure because it was so delicious...and got better by the day. I believe that I will have to get on that soon. However, although this dish is vegetarian, you obviously don't need to be one to enjoy it but if you do insist, I think you brown up some ground beef or turkey and it would work well with the rest of the ingredients.

Adapted from 101 Cookbooks

Ingredients

1/2 pound of sliced and cleaned mushrooms ( I just used a pint)
1 large onion
3 gloves of garlic
3 cups of cooked brown rice
2 large eggs
1 cup of feta cheese
1 cup of black olives
2 cups of spinach
1/2 teaspoon salt
1/3 cup of parmesan cheese

Directions

1) Preheat oven to 350 degrees.
2) Boil and cook brown rice
3) Heat a medium saucepan with a dab of oil and oil a 9x13 or 9x9 (just depends on how much you make) baking pan.
4) Add mushrooms to the pain and saute with olive oil.
5) Add onions to the pan and cook for another 4-5 minutes until translucent
6) Add in garlic to the pan and stir for another minute or so.
7) Add Spinach and mix until they begin to wilt.
8) Turn of the heat and add brown rice to the pan and mix well.
9) In a separate bowl, mix together eggs, cheese and salt.
10) Combine the brown rice mix, black olives and the egg mixture, stir well and then spread evenly in your baking dish
11) Sprinkle with Parmesan cheese and cover with foil and place in the oven for 30 minutes.
12) Remove foil and bake for another 20-30 minutes until a pretty golden brown on the outside border.
13) Top with remaining cheese and fresh herb of your choice
14) Share and ENJOY!

Yeah, I need to make this again. Warms my heart just thinking about it. Also, another cool thing about this dish is that you can make it and really cater it to your personal liking...add whatever you would like, it is sure to be delicious.

Made: 11/21/10
"Posted": 12/04/10
Posted: 06/01/11

Peanut Butter Chocolate Chip Cookies

Sometimes I read the recipes on the side panels of the package of the flour, or the nestle chips or whatever. This is precisely what happened in this instance. The side package of your standard Gold Medal All-Purpose Flour featured this tasty Peanut Butter Chocolate Chip recipe. These are quite simple and good and especially a treat for the peanut butter lover...and we all have a few of those in our lives.

Ingredients

1/2 cup of butter
1/2 cup of cream peanut butter
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup of semisweet chocolate chips

Directions

1) Preheat oven to 350 degrees

2) Cream butter, peanut butter, sugars and egg. Beat until fluffy.

3) Whisk the flour, baking powder, soda and salt together.

4) Add the flour to the butter/egg mixture and beat.

5) Fold in the chocolate chips

6) Roll cookie dough into approximate two inch balls and place on baking sheets.

7) Bake for 10-12 minutes.

8) Share and Enjoy!

I really like these cookies. I mean what is there to not like about peanut butter and chocolate?

Made: 11/20/10
Posted: 12/3/10
Actually Posted: 05/31/11

Oatmeal Scotchies

These cookies will transform your life. You think I am kidding but I am COMPLETELY serious. For real though. These cookies are just so delicious and so simple that I wish that I had been consuming them my entire life (although my waistline would have not been too happy about it).

Make these. Just do it. You will not regret your decision. I PROMISE.

Side Note: I usually half the usual recipe because If I made the full recipe, I would have about four dozen cookies and would be tempted to eat every last one of them. Seriously.

Ingredients

3/4 Cup Flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup of butter

1/2 cup of brown sugar

1/2 cup of granulated sugar

1 egg

1/2 teaspoon vanilla extract

1 1/2 cup of Old-Fashioned/Quick Cooking Oats

1 Cup of Butterscotch Chips

Directions

1) Preheat oven to 350 degrees

2) Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside

3) Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large bowl

4) Gradually beat in flour mixture over the course of 2-3 minutes

5) Stir in Oats and Butterscotch Chips

6) Round into approximate two inch balls and place them onto an baking sheet

7) Bake 7-8 minutes for chewy cookies

8) Cool on baking sheets for a couple of minutes...or just eat them immediately. your choice. i can't resist.

9) Share and Enjoy!!!!

Made: 12/02/10
Posted: 05/31/11