Blueberry Breakfast Casserole

Ingredients:

• 1 (12-14 ounce) loaf french bread, sourdough bread, or challah
• 1 cup fresh or frozen blueberries
• 8 large eggs
• 2 and 1/4 cups milk
• 1/2 teaspoon cinnamon
• 3/4 cup packed light brown sugar
• 1 Tablespoon vanilla extract
• 1/2 teaspoon salt

STREUSEL TOPPING

• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 6 Tablespoons butter, cold and cubed
• Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

Directions:

1. Grease a 9x13 pan. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
2. Whisk the eggs, milk, cinnamon, brown sugar, salt, and vanilla together until no brown sugar lumps remain. Pour over the bread and smoosh the bread a bit to get it all soaked. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.
3. Preheat oven to 350°F. Remove pan from the refrigerator.
4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
5. Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
6. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.

If you want to half the recipe just bake for 30-35 minutes. Recipe via sallysbakingaddiction.com

Mexican Rice

I made this recipe recently and it was FANTASTIC! Better than at a restaurant. Very flavorful. It is a bit time consuming but SO worth it! I found it on Food.com but did make my own adjustments to it. The original recipe is below.

12 oz can diced tomatoes

1 medium onion, chopped

3 small jalapeños, seeded, de-veined and chopped

2 cups long grain white rice

1/3 cup canola oil

4 garlic cloves, minced

2 cups water

1 cube chicken bouillon

1 tsp salt

1/2 cup fresh cilantro, chopped

1 lime

Heat oil in a medium saucepan and sauté onion, garlic and jalapeños until tender and golden. Add tomatoes and heat. Place mixture into a food processor or blender until pureed and smooth. Transfer to a measuring cup reserve exactly 2 cups. Discard excess.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. (This made a very sticky rice I might try not rinsing next time.)

Place the rice, tomato mixture water, bouillon and salt in a rice cooker and let it do it's thing. Fold in the chopped cilantro and fresh lime and mix in just before serving.

12 ounces tomatoes, very ripe and cored 

1 medium white onion

3 medium jalapenos

2 cups long grain white rice

1⁄3 cup canola oil

4 minced garlic cloves

2 cups chicken broth

1 tablespoon tomato paste (may omit if using canned tomatoes)

1 1⁄2 teaspoons salt

1⁄2 cup fresh cilantro, minced

1 lime

• Adjust rack to middle position and preheat oven to 350.
• Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
• Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
• Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
• Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
• Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
• Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
• Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

http://mexican.food.com/recipe/mexican-rice-117892

Homemade Pedialyte

This may be a weird one to blog but I need to remember the recipe. Nugget was sick and I wanted to keep him hydrated. Whipped this up with what I found at home and he loved it. That was until a fly flew in the bottle to it's death...had there been no fly he would have finished it no problem.

I used Recipe #1 with the Mexican brand bag of jello (mango flavor).

Homemade Pedialyte Recipe #1: 

• 1/2 cup hot water
• 3 1/2 cups water
• 1/2 teaspoon salt
• 2 1/2 tablespoons sugar
• 1 teaspoon Jello gelatin powder/mix, any flavor (I used cherry)

Instructions for homemade Pedialyte: Mix salt, sugar and Jello with hot water until dissolved. Stir into 3 1/2 cups of water and serve. Refrigerate up to 3 days.

Homemade Pedialyte Recipe #2

• 4 cups water
• 1/2 teaspoon baking soda
• 3 tablespoons sugar or honey (remember that babies can’t have honey until they’re at least 1 year old)
• 1/2 teaspoon salt
• optional: 1/2 packet unsweetened Kool-Aid

Instructions: Mix all ingredients together and serve. Refrigerate up to 3 days.

Homemade Pedialyte Recipe #3

• 2 quarts water
• 1 teaspoon baking soda
• 2 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup  orange juice

Instructions: Mix all ingredients together and serve. Refrigerate up to 3 days.

Baked Zucchini Fries

These are very yummy and make a great side for anything you can dream up. They're not terribly crispy like a fry but they are tasty and make a great veggie side. I found these on http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/?m

The recipe is adapted from Cooking Classy and iFOODreal

Ingredients

• 4 zucchini, quartered lengthwise
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon parsley (fresh chopped or dried)

Instructions

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
• Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
• Serve immediately, garnished with parsley, if desired.

Asian Slaw with Ginger-Peanut Dressing

Oh boy! I've been wanting to make this for a while now and finally had a good majority of the ingredients. This was SO good! Very fresh, flavorful and bright. You can eat it as a side salad or add cooked chicken for a main course dish. We had this with a side of Foster Farm's orange chicken which is yummy!

via onceuponachef.com By Jennifer Segal

Servings: 6 as a side dish

Ingredients

For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter 
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw (or use a combo of shredded green/red cabbage)
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

• Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
• Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Pizza Sauce

I have been wanting to try and make more homemade sauces. The store bought ones just aren't always that great, make way too much for the 3 of us and just aren't the flavor/ texture I want. This is a super yummy and thick pizza sauce with lots of flavor. We really loved it. You just cook it on the stove and could probably freeze it if you had extra. We used it on my zucchini pizza casserole and it was delicious!

Ingredients:
2 TBSP olive oil
1 TBSP butter
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
1 8oz can tomato sauce
1 6oz can tomato paste
2 TBSP parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 bay leaf
1 tsp fennel seed (optional)

Directions:

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to slow simmer. Simmer for 30ish minutes (or not at all depending on your taste and time frame). Remove the bay leaf and spread the sauce on your prepared pizza dough.

via SAMS_club @Food.com

Cucumber tomato feta salad

Also from my brother-in-laws family friend. This is a super yummy and easy side salad that has a huge punch of flavor. Definitely great during BBQ season.

Cucumbers

Tomatoes

Fresh basil

Red onion

Balsamic vinegar

Olive oil

Garlic

Feta cheese crumbles 

Salt & Pepper

Roughly chop tomatoes and cucumber. Add some finely chopped red onion and basil. Squeeze in a clove of garlic and dress lightly with balsamic vinegar and olive oil. Add salt and pepper to taste and some feta.

Grilled Peaches and Figs

We had dinner at my brother-in-law's house. They had a family friend over and his wife is a caterer. She makes some delicious food and I had to write these two recipes down. These grilled peaches melt in your mouth and are such a refreshing change of pace to an overly sweet dessert.

Peaches

Figs

Vanilla

Honey (or brown sugar)

Cinnamon

Olive oil

Cut peaches and figs in half. Remove pits from peaches and brush figs and peaches lightly with olive oil on cut side Place cut side down on a hot grill. Figs go for about 2-5 minutes until soft and peaches for no longer than 15. Remove from grill and lightly glaze with mixture of vanilla, honey and cinnamon. Let sit until ready to eat. Serve with vanilla ice cream.

Eclair Cake (Icebox Cake)

I love this quick and easy no bake cake. It is SO easy and a little different but delicious! Remember to make ahead of time as it needs to set for about 6+hours. via Chef in Training

INGREDIENTS

• 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
• 3½ cups milk
• 12 oz. cool whip
• 2 (14.4) oz packages graham crackers
• - Fudge topping -
• 3 Tbsp. butter
• 3 Tbsp. milk
• 3 Tbsp. cocoa
• 1 cup powdered sugar

INSTRUCTIONS

1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
2. In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to break and shape the crackers to fit nicely.
3. Pour half of pudding/cool whip mixture on top and level.
4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
5. Put the second half of pudding/cool whip mixture on top and level.
6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
7. For the topping: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
8. Refrigerate overnight and serve chilled.

Fish Tacos with Mango Radish Salsa

B wanted fish tacos. Over here we LOVE taco night! I wanted to try something new and this was delicious! It's smoky, tangy, crispy and fresh. Yields 16-18 tacos

Toppings:

1/2 cabbage finely sliced

Handful of cilantro chopped roughly

1 lime slices for squeezing

Mango Radish Salsa:

1 1/2 limes

1 mango

3-4 radishes

1/2 red onion

1/2 TBSP chili powder

Generous handful of cilantro

1-2 TBSP olive oil

Kosher salt/ black pepper to taste 

Roughly chop fruit/veggies and pulse in a food processor to make a chunky salsa consistency you like. Add chilli powder, cilantro, olive oil and salt/ pepper to taste. Let rest in a bowl while making sauce.

Chipotle Mayo:

3/4 cup sour cream

1/4 cup mayo

1 1/2 chipotle peppers with 1 tsp sauce

1-2 TBSP lemon or lime juice

Kosher salt/ pepper to taste 

Mix ingredients in a bowl. Set aside and make fish.

Fish:

5 tilapia fillets

Chilli powder

1/2 lime

Salt/ pepper

Thaw tilapia fillets, sprinkle with chilli powder, lime juice and salt and pepper. Place in hot piles skillet and fry on one side for 3ish minutes or until browned. Flip and season other side. Down when white and flaky. 

Based on Tyler Florence's Food Network recipe: Ultimate Fish Tacos.

Italian Wedding Soup

I love love love Ina Garten! I may not always have the high quality stuff she does but every recipe of hers I've ever attempted is divine! This is such a yummy soup. Fresh, light and different. The meatballs are a must.

For the meatballs: 
¾ pound ground chicken 
½ pound chicken or pork sausage, casings removed 
2/3 cup fresh white bread crumbs 
2 teaspoons minced garlic (2 cloves) 
3 tablespoons dried parsley 
¼-1/2 Parmesan cheese, plus extra for serving 
3 tablespoons milk 
1 extra-large egg, lightly beaten 
Kosher salt and freshly ground black pepper 
For the soup: 
2 tablespoons olive oil 
1 cup minced yellow onion 
1 cup ¼-inch diced carrots (3 carrots) 
¾ cup (¼-inch diced celery (2 stalks) 
10 cups chicken stock 
1 cup small pasta such as tubetini or stars

A dash of dill or whatever Italian seasonings you desire
12 ounces baby spinach, washed and trimmed 

She used 1/2 cup dry white wine which I don't have 

Preheat the oven to 350 degrees. 

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1- to 1¼-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. 

In the meantime, for the soup, heat the olive oil over medium-low heat in a large soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese. 

Homemade Granola

I'm pretty excited about this recipe! I've been wanting to make it for a while and finally did. I saw the recipe on Cooks Country and found one similar to it online. The possibilities are endless. In the fall I want to add pumpkin pie spice. My father in law loves granola so we made this for his Father's Day gift in a cute glass jar. I cooked it a little too long so I was sure to modify that in the recipe. Enjoy! Adapted from thefrugalgal.com

1/3 cup maple syrup
1/3 cup packed brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup canola oil
3 cups old-fashioned rolled oats
1 1/2 cup raw whole almonds, chopped
1/8 cup flax seed 

1 Tbsp wheat germ

2 cups raisins or other dried fruit (I combined craisins, raisins and dried apricots)

She adds 1/2 cup or so of flaked coconut I couldn't find that so I left it out.

Heat oven to 325° F. Grease a rimmed half-sheet baking pan.

Whisk together the maple syrup, brown sugar, vanilla, salt, and oil. Stir in oats, almonds, and other toppings.

Spread the oat mixture into the prepared baking sheet; press evenly to compact granola. Just lightly press. Don't break your wrist over it.

Bake for 15-20 minutes, or until granola is lightly browned, rotating baking sheet halfway through the baking time.

Remove from the oven and let cool thoroughly. When granola is cool, break into clusters and stir in dried fruit.

Store in an airtight container up to 1 month.

Read more at http://www.thefrugalgirl.com/2012/09/no-stir-clumpalicious-granola/#7jcPqiCI18STO7kp.99

Homemade Pudding (Egg free)

1/2 cup sugar
3 T cocoa
1/4 cup cornstarch
1/8 tsp salt
2 3/4 cup milk
2 Tbsp butter
1 tsp vanilla

Heat over medium heat until thick.

Mama Dye's Egg Rolls

My Mother-in-Law is an AMAZING cook! She is always showing me new fun recipes that are easy and delicious. She made her famous egg rolls last night via wonton style since the store was out of the bigger wrappers. They are pretty stinking good. And since I can never find her recipes I thought I'd start writing them down so I can keep them. Enjoy!

Egg Rolls:
cabbage
carrots
onion
mix with any chopped up meat (we used leftover turkey tenderloin)
slightly cook vegetables if desired

You can either hand grate all the veggies and mix or if you're really smart like my m-i-l you can just chop them in the food processor. Genius! Combine ingredients and place on egg roll wrappers. If using wontons have a little cup of water and run your finger around the perimeter and press gently to seal shut. If wrapping egg rolls wrap the egg rolls like a burrito and deep fry in about 1/2 inch ish of hot oil.

Dipping Sauce:
2 Tbsp. cornstarch
3/4 cup sugar
1/3 cup vinegar
2 Tbsp soy sauce
1/3 cup water
Mix cornstarch and water till lumps are gone. Add the rest of the ingredients and cook until thick.

Chicken Enchilada Casserole

This recipe goes with the Red enchilada sauce which is SO easy and really really good. Made this for my in-laws and got rave reviews from everyone. via gimmesomeoven.com with a few of my own modifications.

YIELD: ABOUT 8 SERVINGS

CHICKEN ENCHILADA CASSEROLE

Very easy and impressive. Seems like a lot of stuff but really you just layer it up and throw it in the oven. Serve with a salad and you're good! SO yummy! Feel free to vary ingredients based on what you have. 

INGREDIENTS:

• 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 6 scallions (green onions), thinly sliced (leave 1 sliced one to the side)
• 4 cups (about 1.5 pounds) shredded cooked chicken
• 2 cups shredded Monterrey Jack or Mexican blend cheese (separated)
• I also added about 3/4 cup of frozen mixed pepper that I sauteeed and added.
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro
• 
  
• DIRECTIONS:

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Combine black beans, corn, shredded chicken, 1 1/2 cups cheese, green onions and peppers. Sprinkle half the mixture and then cover with tortillas and sauce and repeat with a second layer of tortillas, then more of the bean chicken mixture. Then conclude with a final layer of tortillas and sauce (reserving about 1/2 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.

Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 1/2 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

*If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.

*To make this recipe gluten-free, be sure to check the labels of all ingredients to double-check that they are made gluten-free.

Red Enchilada Sauce

YIELD: ABOUT 2 cups ish

RED ENCHILADA SAUCE

I LOVED this sauce! SO easy!! Doesn't taste like a can and isn't too spicy. I went slow on the chili powder to make sure just like the note says. This recipe comes from gimmesomeoven.com. How adorable is that name?!

INGREDIENTS:

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. all-purpose or gluten-free flour (I added regular but if you have an allergy)
• 4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat* some like heat so I might add a dash of cayenne next time.)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock (I used the tomato bouillon)

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

(*I consider this sauce pretty mild.  But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.)

Heavenly Hot Fudge

My Mother-in-Law was needing a hot fudge recipe that was with cocoa powder instead of chocolate chips because of some food allergies. This one looked good and boy was it ever good! Received rave reviews from everyone. B made me put it on here ASAP so I know it's good. Enjoy! 

Heavenly Hot Fudge

• 1/2 c butter
• 1/3 c cocoa powder
• 2 c sugar
• 1 can evaporated milk
• 1 tsp vanilla

In a saucepan, melt the butter. Add the cocoa, sugar, and evaporated milk and stir to combine. Bring it to a boil and cook 4 minutes, stirring often. Remove from heat and add vanilla.

That’s it! Serve it over ice cream, cheesecake, or any dessert that needs a little extra yumminess.

via yummly.com/ fortyeighteen.com

Peanut Butter Truffle Brownies

Oh my! These are AMAZING!  I've been making them for a while now and it surprises me that I haven't blogged them before. I made them for a baby shower, to take to the hubbies office and for my family for V-day. You will want to eat the entire thing yourself. They are creamy, rich, fudgy bites of deliciousness! Run...don't walk to the kitchen! You will thank me later. Or perhaps, want to run screaming to the gym. Either way, these are my go to brownie. Recipe can be found on Betty Crocker.com, but I found this through The Girl Who ate Everything who, I might add is an absolute food genius!

Ingredients

Brownie Base:

• 1 box brownie mix
• Water, vegetable oil and eggs called for on brownie mix box

Filling:

• ½ cup butter, softened
• ¾ cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Topping:

• 1 cup semisweet chocolate chips
• ¼ cup butter

Instructions

1. Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)
2. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes (I like to bake them one minute or two less than the recipe calls for for ultra moist and gooey brownies) or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

Read more at http://www.the-girl-who-ate-everything.com/2009/12/peanut-butter-truffle-brownies-and.html#wUhpwbjQSver3FBO.99

Chicken Broccoli & Mushroom Stir-fry

B had a dinner thing and I got to have my favorite two veggies! Broccoli and Mushrooms!!!! I had a friend make this for me when I had my baby this last summer and it was DELICOUS! She served it over savory steel cut oats which makes this different but SO incredibly awesome! You could also serve over rice if you'd like. I love the super moist texture. I found this one via Pinterest. It's from http://natashaskitchen.com.

Ingredients

• 1 lb boneless skinless chicken breast, cut into ¾" pieces ( I do less more like 1 breast)
• ¼ cup all-purpose flour
• 1 cup chicken broth
• ¼ cup honey
• ¼ cup soy sauce
• ½ Tbsp fresh ginger, peeled and grated (*could also do 1/4 tsp dried ginger but fresh makes this good)
• 2 medium garlic cloves, grated
• 2 tsp sesame oil
• 2 Tbsp cooking oil (I used extra light olive oil), divided
• 1¼ lb broccoli (about 6 cups broccoli florets)
• 1 small onion, sliced
• ¾ lb (12 oz) white button mushrooms, sliced (I just got what was cheap)

Instructions

1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
2. To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, ¼ cup honey, ¼ cup soy sauce, ½ Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside.
4. Add another 1 Tbsp of oil to the pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.

Strawberry Cheesecake Streusel Muffins

Went out on a limb and tried these delicious muffins. They are SO sinful and very tasty fresh. I liked them reheated but they're best eaten fresh. I found this one via Pinterest. From The Recipe Critic.

Strawberry Cheesecake Streusel Muffins

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/4 cup canola oil
• 1 cup whole milk
• 1 tsp vanilla extract
• 2 cups strawberries cut into small pieces (I used partially thawed ones)

Cream Cheese Filling

• 4 ounces cream cheese
• 1/3 cup granulated sugar
• 2 tbsp beaten egg 
• 1 tsp vanilla extract

Cinnamon Streusel

• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 3 tbsp butter

1.  Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners.  If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.

2.  In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt.  Set aside.  In another bowl, beat the milk, oil, egg and sugar.  Stir the dry ingredients in the milk mixture gently but do not overmix.  The batter should be slightly lumpy.

3.  For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.

4.  For the topping, mix together the flour, sugar, and cinnamon.  With a fork blend in the butter until it looks like coarse sand.

4.  Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner.  Sprinkle a few pieces of strawberries and then add about 1/2 tablespoon of the cheesecake mixture.  Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter.  Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.  

6.  Bake for 20-25 minutes or until toothpick inserted comes out clean.  Let cool into the pan for 5 minutes and transfer them to a wire rack.

Recipe Adapted from Joans Food Wanderings

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Beef Stew over Mashed Potatoes

2 TBSP olive oil

1/2 lb-1lb stew meat

4 large carrots peeled and chopped

1 onion diced

2 cloves garlic, minced

Salt sand pepper to taste 

1/4 tsp thyme

1/4 tsp rosemary 

1-2 bay leaves

2 cups beef broth

2 TBSP butter, softened 

2 TBSP flour

Heaping 1/3 cup frozen peas

Mashed potatoes

In large pot brown meat in olive oil. Throw in onion, garlic and spices. Cook 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours (or cook in crock pot). When ready to serve take out bay leaf. In a small bowl cream butter and flour together. Stir butter mixture into stew and add peas during last 5 minutes. Serve over hot mashed potatoes. 

Serves 4

Fried Rice

Ingredients:

4 cups cooked rice

1 cup chopped, cooked meat (either ham, or chicken, or shrimp)

2/3 cup frozen peas

2 chopped carrots diced fine
3 stalks celery diced fine

1 onion diced

2 cloves garlic minced

2 eggs 

3 TBSP sesame oil

1/3 cup soy sauce (add more to taste)
1/4 cup oyster sauce (add more to taste)

1. Prepare rice. For me it's the rice cooker. And prepare meat.

2. Heat canola oil in a large skillet (just 1-2 tbsp). Sauté onion until transparent with carrots and celery. 

3. Add garlic, and peas and cook until tender.

4. Crack eggs into pan and scramble.

5. Add meat, rice and sauce ingredients. Stir until heated through. 

We love this with pot stickers!

Perfect Bread

I have never considered myself a baker. Pretty much due to the fact that I've never been able to make that perfect load of bread. You know; the one fresh out of a 1950s housewives kitchen. Beautiful golden crust, soft and tender on the inside, sweet like cream and a hint of salt? Yep. That one. I told a friend I can't bake bread and she gave me this recipe for bread in a jar. I've never been crazy impressed by many anything out of a jar but I had to give this a shot. She says it's no fail. Well I did and this bread is TO DIE FOR! Like you're going to want to eat this for dessert...and probably use it as your pillow too. This will be my go to recipe. I think there's a lot of leeway with it so modify as you like but this is how I love it. Makes one loaf of perfection. 

Put in a jar (if giving away) if not, put in big Pyrex bowl

3 cups flour (I use bread flour and the last 1/4 cup whole wheat)

3 TBSP. Sugar

1 tsp. salt

2 tsp. yeast

Add these ingredients to your dry mix:

1 1/8 cup warm water (I added a bit more till it was coming together smoothly ~1/3 cup)

2 TBSP. Oil or 1 1/2 TBSP butter (I used  canola oil)

Preheat oven to 170. When it beeps shut it off. Combine the dry ingredients into a big mixing bowl (I used a big Pyrex). Add the water and oil or butter. I used the dough hooks on my hand kitchen aid and mixed well. About 5-10 minutes or until you get bored. Watch here that it comes together as a nice, smooth ball of dough. Take dough out of bowl and spray bowl. Place dough back in bowl and place in warm oven. Let rise until doubled in size (about an hour). Mix again for 2-5 minutes. Shape into loaf and place into greased loaf pan. Let rise until pan is full. Remove from oven and heat oven to 350. (My oven runs hot so I did 340.) Place in hot oven and bake for about 30 minutes. I took mine out about 6 minutes early and it was perfect. Should be lightly golden on top and make a hollow sound when tapped. Let cool slightly and remove from pan. Slice and enjoy. Yuuuummmmm!