Candy-Cane Kiss Cookies

Merry Christmas Eve, one and all! Each year the holiday season brushes by quicker and quicker. Likewise, it seems that the allure and excitement of Christmas time is overshadowed by retail shopping and larger than life sales. 

But through it all, there is one thing that remains classic to me. Christmas Cookies. Floodgates of memories open up and pour into my home. Christmas cookies and candies remind me of my childhood Christmases. They were the best of time. The whole family came together in my parents large colonial home, and consequently it was the only time the whole family got along. For the most part. I think cookies bring people together. 

What do you think?

Candy-Cane Kiss Cookies

Yields: 2 1/2 dozen

Ingredients:

1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 teaspoon peppermint extract, optional
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses- about 30

Directions:

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

Blue Cheese Spinach Toss

If you can't handle the heat, get out of the kitchen.
Because this baby is HOT! It's maxed out with flava, and you can tone the heat down to fit your preferences, but why?

These days my culinary experiences consist of freezer twin pops and saltine crackers. Dee-lish, lemme tell you! Why, you ask?
Yes, it is what you are thinking... I have a bun in the oven! I'm sick as a dog. And food, well... I'd rather pull my eyelashes out one-by-one than actually ingest something with aroma or flavor.

That said, I couldn't not share this with you. It's lovely and creamy. It' spicy and sweet. It's everything a dinner should be. Eat this for me. Because I can't. And because someone out there should be eating fabulously!

Blue Cheese Spinach Toss
   adapted from PW
Serves: 4

Ingredients:
12 oz Angel Hair Or Thin Spaghetti
1 Tablespoons Olive Oil
1-2 cloves Garlic, Minced
1 15 oz can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
1/2 cups Crumbled Blue Cheese
1/2 cups Heavy Cream
2 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish

Directions:

Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!

Lemon BBQ Roast Chicken

Come to Mama, baby. Come. To. Mama.

I have told yall before that I can't carve worth a cent. This time was no exception. But lemme tell you, I didn't need to carve, it tasted just as scrumptious having been mutilated by yours truly. If I could have I would have just buried my face into this bird, sinking my teeth into this tangy juciness. But, that's not very lady-like. Not very Hollis-like. Uh,Right.

*Sigh* A girl can dream, can't she?

Make this soon. You need to.


Lemon BBQ Roast Chicken
Serves: 6

Ingredients:
2 small Lemons
1/2 c BBQ sauce
1 tsp Italian seasoning
2 cloves Garlic,peeled
1 whole Chicken, 4 lbs

Directions:
Preheat oven to 350 degrees. Grate 1/2 tsp lemon peel; set aside. Cut lemons in half, squeeze juice into small bowl. Set aside lemon halves for later use. Add BBQ sauce and seasoning to the lemon juice; mix well.
Place rinsed and dried chicken in a large baking dish. Place 2 lemon halves and garlic cloves inside the cavity of the chicken. Rub skins of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine.
Bake for 1 hour and 45 min or until chicken is cooked through, brushing with BBQ sauce mix every 5 min during the last 20 min of the baking time. Sprinkle with reserved lemon peel the last 5 min.
Remove and discard the lemon halves and garlic cloves. Serve with potatoes and stuffing.

M..M..M..Meatloaf

I know. I know.

I know exactly how you feel. I have been there.
You hear that very word and your jaws start salivating as your stomach turns over. All those childhood memories start to resurface. There you are, sitting at the dinner table with this brick of meat staring back at you. All the while your father is glaring at you, just daring you to try to toss it to the dog. GULP!

No fear. This meatloaf is so not like that. It's moist and flavorful, smothered in tangy tomato sauce.
So take a deep breath, close your eyes and enjoy. It's time to face your fears.


M..M..M..Meatloaf
Serves: 4

Ingredients:
1 lb Lean Ground Beef
1/2 lb Ground Turkey
1/2 Green Bell Pepper, diced
1/2 Med Onion, diced
2 Cloves Garlic
1/3-1/2 c Breadcrumbs
1 egg, lightly beaten
 Ketchup
 Heniz 57 Sauce

Directions:
Preheat oven to 375 degrees.
Grease a meatloaf pan or bread loaf pan.
In a large bowl add the ground beef and turkey. Add the bell pepper,onion and garlic. DON"T MIX YET!
Add the egg and 1/3 cup of breadcrumbs, some ketchup and Heinz 57. Start to mix with hands. You do not want to over mix. If the meat is too soggy, add more breadcrumbs. You want it to come together, but still quite moist.
Add the meat to the loaf pan, shape into loaf. You will need to do some smoothing, leveling and packing here. Top with some more ketchup and Heinz 57, spreading sauce with back of spoon. Bake for 45 min to 1 hour.


TAKE THAT DAD!

Sticky Bun Pumpkin Muffins

What do you do for Thanksgiving breakfast?

Do you have a gourmet feast, filled with eggs, pancakes, waffles, skillet potatoes, fresh fruit and freshly squeezed juice?

Or does your family route for the bagels or muffins with coffee and juice?

Whatever your family tradition, this year you need to include these. It's all the wonderful spiced flavor of pumpkin, soaked in a sticky caramel pecan sauce. They are every bit as Thanksgiving as pumpkin pie.


Sticky Bun Pumpkin Muffins
`Makes 2 dozen muffins

Ingredients:
2 cups Pecan Halves and Pieces
1/2 cup Butter, melted
1/2 cup Brown Sugar
2 tbsp Light Corn Syrup
3 1/2 cups Flour
3 cups Sugar
1 tbsp Pumpkin Pie Spice
1 tsp Baking Soda
1 tsp Salt
1 15 oz Can Pumpkin
1 cup Canola Oil
4 Large Eggs

Directions:
Preheat oven to 350 degrees.
Stir together melted butter and next 2 ingredients. Spoon 1 rounded tsp butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 tbsp pecans.
Stir together flour and next 4 ingredients  in a large bowl, and make a well in the center of the mixture. Whish together the pumpkin, next 2 ingredients and 2/3 c water. Add to dry ingredients, stirring just until moistened.
Spoon batter into prepared muffin pans, filling 3/4 full.
Bake at 350 for 25-30 min or until a wooden pick is inserted and comes out clean. Invert immediately and arrange on wire rack. Let cool 5 min.

Pumpkin Cream Pie

For those of you in search of "Pumkin Pie", this is not what you are looking for.

But...

Those of you that are in search of a pure ecstacy, your search is over!

This pie, as my someone once "reminded" me is not pumpkin pie. Yes, thanks for clearing that one up!

It's better than pumpkin pie. I attest to that.

Serve this as an alternative to the tradish-onal Thanksgiving dessert! Your guests will love it!

Pumpkin Cream Pie

from Pioneer Woman

Serves: 8

Ingredients:

FOR THE CRUST:

1-1/2 package Graham Crackers (about 15 Cookie Sheets)
1/2 cup Powdered Sugar
1 stick Butter, Melted
FOR THE FILLING:
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
1/2 cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
1/2 cup (plus 3 Tablespoons) Pumpkin Puree
1/2 cup (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish

Directions:
Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Chicken Caesar Pasta

I have to tell you about this dish.

I don't know why I haven't told you about this sooner. Probably because I swore an oath to not make this for at least a year. This was my "go-to" dish when we first got married. I made it at least once a week. (We'll get back to this in a moment.)

I was not a "cook" when we first got married, in fact Mr. S cooked for me the first night in our apartment. ( He has not cooked since btw) I knew then that I had to learn to cook. My marriage was dependent on it. My family was a little leery about the adventure. Keeping me out of the kitchen seemed to become a pastime of some sort. I started with easy things, then dabbled with re-creating my mom's signature dishes that I ate growing up. This recipe, I came across in one of my mom's magazines. It was love at first sight! "I could make this. It's pasta and chicken!" And thus, my love affair began. Now, back to my previously mentioned oath. We ate this so much in our first year or two of "wedded bliss" that Mr. S became SO sick of it, he actually made me swear that I would not make it for at least a year. "SCOFF! UGH! ERRR! FINE!"

So, when my probation was finally up, this was first on my list. It tasted even better than I remembered. Let me know what you think.


Chicken Caesar Pasta
Serves: 4

Ingredients:
2 Large Boneless Skinless Chicken Breast, cubed
1/2 c Caesar Dressing, Vinaigrette Style (DIVIDED IN 1/2)
2 tbsp Yellow Mustard
10 oz Rotini
3 Plum Tomatoes, chopped
1/2 c  Shredded Mozzarella Cheese
Italian Seasoning
 Fresh Parsley, for topping

Directions:
Cube the chicken breasts and place in a medium bowl. Add the first 1/2 cup of Caesar dressing and mustard to the chicken. Toss to coat. Refrigerate for 30 min, allowing the chicken to marinate.
Cook the pasta according to package directions.
Meanwhile heating a skillet over medium heat and cooking chicken until done. Drain pasta and transfer hot pasta to a serving bowl. Add the chicken, juices and all. Add the other 1/2 cup of dressing and a squirt of mustard. Season with Italian seasonings and black pepper, if desired. Add the 1/2 cup of cheese and tomatoes. Toss thoroughly to coat. Taste and adjust. Serve and top with freshly snipped parsley.

Sausage and Tomato Rotini

I know that there is that "bacon craze" going on right now. Well, actually for like the last year or so. I'm not on that bandwagon. No sir, not me. I'm a sausage girl all the way. ( My arms actually might start looking like a sausage soon if I keep skipping my work out.) But that's another story. A story involving me walking, and I may have, perhaps, sorta, sprained my ankle. It was sorta like that "blonde" joke about walking and talking. Or was it walking and chewing bubble gum? Who cares! Again, another story for another day.

Anyway. The smoky sausage infused with the rich tomato flavor provide a zing that you and I both will die for. Any sausage will do, though I am partial to the Tuscan Red Wine sausage, but again, any will do.

Sausage and Tomato Rotini 
Serves: 4

Ingredients:
4 cups Rotini Pasta
1 lb Italian Sausage, cut into chunks
1/2 Red Onion, diced
1/4 c Tomato Paste
1/4 c Sun-dried Tomato Dressing
1/4 c Fresh Parsley, chopped
1/4 c Parmesan Cheese

Directions:
Cook pasta as directed on package.
Meanwhile, brown sausage in large skillet over medium heat. Drain if needed. Stir in onions and tomato paste; Cover and cook 10 min, or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.
Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Pear Prosciutto and Arugula Pizza

I have tried so hard to like imported cheeses.

And I am here to tell you, it's not working! I can't get past that awful smell. And the taste? Forget it.
In food-blog-land, it seems that the more exotic your ingredients, the better recipe/ foodblogger you are. Well... I just can't do it. Spending $20 on cheese that makes me want to hurl is not worth it for me. I'd no sooner eat turkey giblets than eat imported cheese again. Sorry.

I originally made this pizza with big chunks of Fontina cheese.( I will never do that again.) Feel free to do that yourself though. I will however be using mozzarella chunks. On the flip side, The pears and prosciutto and a sensational mix of sweet and salty. Then we throw in the arugula, and spice things up a bit. This pizza if easy enough to be low stress for you, but fancy enough to serve next time you have guests over. (Or, next time you feel like impressing yourself.)

Pear Prosciutto and Arugula Pizza
Yields 1 pizza

Ingredients:
1/2 recipe of Basic Pizza Dough
2-3 tbsp Balsamic Vinegar
1 pear, cut into thin slices
6 oz Mozzarella Cheese, cut into chunks
8 slices of Prosciutto
Arugula, for topping
Coarse ground Black Pepper

Directions:
Preheat oven to 425 degrees.
Prepare half or full recipe of my basic pizza dough. After stretching and forming the pizza dough, spread the balsamic vinegar on the crust, just as if it were sauce. Then, arrange the pears, mozzarella and prosciutto on top. Bake at 425 degrees for about 10-12 min or until golden brown. Remove from oven. Pepper with black pepper and sprinkle the arugula. Cut and serve.

Curry Chicken Kabobs

Kabobs.

Kabobs are fun. They are fun to say, and fun to do. Fun to make and fun to eat.

Kabobs are easy, too! Easy to make and easy to eat.

This is a simple twist on your basic kabob.


Curry Chicken Kabobs
Serves: 4

Ingredients:
2 oz. Cream Cheese, softened
1 1/2 tbsp Red Curry Paste
1 lb Boneless Skinless Chicken Breasts, cut into 12 pieces
1 Green Bell Pepper, cut into chunks
1 Red Bell Pepper, cut into chunks

Directions:
In a medium bowl, mix cream cheese and curry paste. Add chicken and toss to coat. Refrigerate 30 min.
Heat broiler. Remove chicken from marinade and thread chicken and bell peppers onto 4 skewers.
Broil 6 inches from heat, 8-10 min or until chicken is done, turning after 5 min.

Serve over rice.

Rosemary Garlic Bread

Let's talk a little about priorities.

I have lists. Lists of things. I'm a list maker.
Lists of things to do.
Lists of things to buy.
Lists of things I want.
Lists of things to clean.
Lists to create more lists. ( Yeah, I'm that kind of lady!)

And on said lists, I prioritize what needs to be done first and foremost. Then from that list, I list what is most likely to get done, and then I list what order those various tasks/chores/items will get done.

Are you following me still?

It's like this morning, I told Mr.S all that I had to do today. As he stood there scarfing down his breakfast before hopping into his daily 30 min shower, ( Yes, you read that right!) he stared blankly at me and quipped " Well, what do you want me to do?" I replied, "Nothing. I'm just letting you know all that I need to do." I then mentioned that out of all that I had to do, only about 2 or 3 things would actually get done. He replies, " You don't have to do any of that! You just do it so that you feel like you accomplished something at the end of the day." "Right. I clean toilets and mop floors because I couldn't possibly find anything else better to do!"

But I thought about that as I sat there holding Swayze listening to lullabies and signing "Itsy Bitsy Spider" for about the 7th time that morning. He was right. I do make life way more complicated than I need to. I make lists to occupy my mind and body. I think a busy person equals a successful life. ( No way was I going to admit that to him, though. Pssh!) True it is. The look on Swayze's face was more gratifying than a sparkling bathroom or a twinkling kitchen floor.

So here is to lists and priorities! Make time for those closest to us! Make time for them on one of those to-do lists!

This bread should help free up some time, too!

Rosemary Garlic Bread
Makes 2 loaves

Ingredients:
I loaf French Bread, halved to lay open
1 stick Butter, softened
2 cloves Garlic, minced
1/2 tsp Italian Seasoning
2-3 pinches  Dried Rosemary
Cracked Pepper
Parmesan Cheese

Directions:
 Preheat oven to 375 degrees,
In a small bowl, mix the butter, garlic, Italian seasoning and dried rosemary.
Using your hands or a spatula, spread half the butter on one loaf half and then the other. Lay bread halves on a baking sheet. Crack pepper on each and sprinkle parmesean cheese.  Bake for about 5 min, or until blackened edges begin. Let sit for a few minutes and serve warm.

Steak with Creamy Peppercorn Sauce

I often wonder why I bother spend hour after hour, day after day cooking and preparing meals for my family.

First, there is the mental preparation, ie brainstorming. Then, there is the shopping. Picking up a little of this, a pound of that.Obviously the cooking is next; the chopping, the dicing, melting and sautee..ing? And of course, the last and most important step. The step that only those if us in "food blog-land" could understand. The presentation. The 45 shots of a plate of food. Now I know what you're saying. " You don't have to take pictures!"( Mr S. has said this on more than one occasion.) "You don't actually have to cook!" But truthfully, Mr. S could survive on raw meat and fruit snacks, while Swayze, well she apparently survives on yogurt and dry cereal.(Despite my best efforts.)

But...

What I have realized is that I do it for you. Ok, I do it for me, too. Because it makes me feel good to see a project all the way through, beginning to end. And lets face it, you have to see cooking till the end. The end result is the best part. Eating. Eating all that scrumdildly-umptious-ness!  So please, enjoy!

And someone please come to my house and give me a real reason to cook!

Steak with Creamy Peppercorn Sauce

Serves:4

Ingredients:

1 boneless Beef Strip Steak (1 lb) well trimmed

2 tsp Olive Oil

1 tsp Cornstarch

1/2 tsp Brown Sugar

1/2 c Beef Broth

1/2 c Cream Cheese, softened

2 tbsp Peppercorns

Directions:

Heat a large skillet or grill to med-high heat.

Brush both sides of steak with olive oil. Grill or cook on each side 4-6 min or until desired doneness. Remove from heat.

Meanwhile, mix cornstarch and sugar with whisk in medium saucepan. Gradually stir in broth, cook on medium heat 2 min or until thickened, stirring constantly. Add the cream cheese and peppercorns. Cook and stir 2-3min. 

Slice steak and serve topped with sauce.

Loaded Baked Potato Soup

I have been in somewhat of a writing slump this past week.

And it's not just because I have been busy watching mind numbing amounts of television like Army Wives, SNL and Melrose Place. Thank goodness for Netflix. I mean, what would I do with my time if I actually had to use my brain after 8pm? Shoot me now, please!?

But, really. I go through phases. Phases when I don't know what to write, cook, bake, wear, or what eye shadow to use. Phases when I will write half a post, then shut my laptop because I seriously can't think of a single word to write. I'd like to be able to call that writers block... but you've got to have written to have writers block. Blah!

So in the meantime, while I find out if Roxy is going to forgive her alcholic mother for abandoning her, I'll leave you with this heartwarming soup. Enjoy!

Loaded Baked Potato Soup
Serves: 4

Ingredients:
2/3 c Butter
2/3 c Flour
6 c Milk
4 c Baked Potato Cubes
1 bunch Green Onions, sliced
1 1/2 c Cheddar Cheese
1 cup Sour Cream
6 slices of Bacon, cooked and crumbled
Salt and Pepper, to taste
 3-5 dashes of Hot Sauce

Directons:
Bake potatoes at 400 degrees for 1 hour or until done. Cut potatoes lengthwise and scoop out pulp. Cut into cubes.
In a dutch oven or large pot, melt butter and add flour to create a roux. Slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients. Top with extra bacon, sour cream and cheese.

Peanut Butter Chocolate Chip Cookies

This morning I pulled myself, and I do mean pull, out of bed to attempt my thrice weekly run. I stumbled to my dresser, pulled out my socks and sat on the edge of the bed. I paused for a moment, willing myself to bend over and put my socks on. As I sat there I began to think about what work out attire might be appropriate for today's 30 degree weather. ( Ok so it's more like 40, but whatever.) The only thing I had to would begin to be warm enough would be Jeremy's Marine Corps issued PT sweatsuit get up. Yeah, those ugly olive-drab ones. Now, I don't mind either piece by itself, but together? No, thanks!  So I sat there, with nothing cute to run in. What's a girl to do?

You've got it! Back to bed. Part of me was not so shocked that I was able to come up with such a "compelling" argument as to why I could not possibly go running today. It starts every night. I think about having to wake up the next morning and do the unbearable. Work out. So the little devil ( fat girl ) in me starts to talk me out of it. I sleep on these thoughts, and most mornings I defeat her with my strong will. But there are some mornings , like today, that I give in and I let her win. ( She needs it for her self esteem.)

It's the same thought process with food sometimes. Food like these cookies. Come on, you know it's true. You tell yourself at the end of the day while washing your face before bed, "Okay, tomorrow I will do better with this diet. Tomorrow I will not give in. Tomorrow I will just snack on carrots whenever I get the sweet tooth. Carrots are sure to beat my desire for that chocolate cupcake, loaded with fluffy peanut butter frosting, drizzled in chocolate. Yup, carrots will do the trick." All the while, you know deep down that you are definitely going to give in, and you will definitely eat too many of these cookies, and you will definitely be in the bathroom washing your face tonight telling yourself, "Tomorrow I will stick with the carrots."

Yes, It's like that!

Sweet Cranberry Stuffing Pork Chops

This has easily become my favorite fall meal to date.
Well, not "to date", but to-date.
You get my drift.
I love the tang from the cranberries mixed with the bold flavors of the smoky bbq sauce. I also relish the fact that the stuffing is baked on top the pork, because let's face it- pork being the "other white meat" is choice when it comes to health. Because as we all know, I'm very health conscious over here. That's why all meals, breakfast, lunch and dinner should be prepared with a healthy dose of whole milk or butter. (Sometimes both)

Yep, Heart Healthy. That's me! ( Notice the salad in the background! )



Sweet Cranberry Stuffing Pork Chops
Serves: 4-6
 
Ingredients:
6 Bone-In Pork Chops
1 pkg  Stove Top Stuffing (can use any variety)
1 15 oz can Whole Berry Cranberry Sauce
3/4 c BBQ Sauce ( any variety)
2 tbsp  Brown Sugar

Directions:
Preheat oven to 350 degrees.
Brown the chops on a skillet  over medium heat for 5 min per side of until browned.
Meanwhile, prepare the stuffing as directed on package.
Place the chops in a 13x9 baking dish, set aside. Mix cranberry sauce, bbq and sugar. Add to stuffing, and mix lightly. Spoon evenly over pork chops and bake for 25-30 min, or until pork is cooked through.

Sweet Corn Stuffed Zucchini

Please, don't be fooled by the minimalist appearance of this. I was. Mr. S was.
You are too, aren't you?
As we have all learned in our lives, great things come in small packages. For instance:
1. Butter. Need I say more?
2. Babies. Tiny and bundled up.
3. The Ipod.
4. And lastly, me! What else do you need, I mean really?! ( Actually, I really could not thing of anything else. But I'm sure you already figured that out.)

These are very filling! You could definitely eat 2 and be satisfied, unless you are a big burly biker guy, or have an appetite like one. But you could also serve them as alongside a juicy, grilled peppercorn steak. Or cut them in 1/4's and serve as appetizers at your next shin-dig. You are sure to love them, no matter how you eat them!


Sweet Corn Stuffed Zucchini
Serves:4


Ingredients:
4 Zucchini, parboiled
1/2 c Cream Cheese
3/4 c Corn ( could use frozen or shaved off the cob)
1/2 c Chopped Ham
1/4 tsp Ground Black Pepper


Directions:
Heat broiler.
Cut zucchini lengthwise in half, scoop out centers, leaving 1/4 inch thick shell.
Combine the remaining ingredients in a small bowl, and spoon into shells.
Broil 6 inches from heat for about 3-4 min or until heated through and lightly browned.

Spinach and Artichoke Stuffed Manicotti

I'm not going to dress this up and pretend it's something new when it's not. This is just a remake of this.
It's like up-cycling, (which is totally in by the way) or like taking and old, boring outfit and snazzing it up a bit with a bright, fresh scarf. (yes, I did just use the word snaz, err, snazzy?) I'm like an 80yr old woman at heart.

Except, I didn't really do that, did I? I just used manicotti instead of shells. Because I didn't have shells. The upside to all this is that the manicotti holds waaay more of this cheesy, spinach-y, artichoke-y goodness!

Oh, goodness!

Spinach and Artichoke Stuffed Manicotti
Serves:4-6

Ingredients:
1  teaspoon  dried oregano
1/4  cup  chopped pepperoncini peppers
1  (28-ounce) can crushed tomatoes with added puree
1  (8-ounce) can no-salt-added tomato sauce
1  cup  (4 ounces)  shredded Mozzarella cheese, divided
1  cup  (4 ounces) crumbled feta cheese
1/2  cup  (4 ounces) fat-free cream cheese, softened
1/4  teaspoon  freshly ground black pepper
1  can medium size artichoke hearts, chopped1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2  garlic cloves, minced
20  cooked Manicotti (about 8 ounces uncooked pasta)

 

Directions:

Preheat oven to 375°.
Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
Combine 1/2 cup shredded Six cheese Italian cheese and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each manicotti; place stuffed manicotti in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over manicotti; sprinkle with remaining 1/2 cup of shredded cheese. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Cheesy Chicken and Broccoli Rice

I know, I know...

 Two chicken dishes in two days. I'm kind of on a chicken kick lately. It's actually due to the 5 or 6 lbs of it stowed away in my freezer, but let's not go into that now. Besides, chicken is cheap. Speaking of cheap, this dish is great because it uses all common pantry ( err... freezer) items. It also includes something else. Something special. Something that makes America what it is today. Yes! You've got it, Velveeta! 

No, please! Don't run away screaming or delete me from your blog list. ( Which if you are not currently following me, you need to look to your right of your screen and click Follow This Blog. Now! I need followers, it makes me feel better about myself.) It's okay! If I can embrace the plastic Velveeta, YOU can too! Just close your eyes. It helps ease the pain.

Cheesy Chicken and Broccoli Rice
Serves: 6

 Ingredients:
1 lb Boneless Skinless Chicken Breast, cut into bite sized pieces
1 can Chicken Broth (14 1/2 oz)
2 cups Instant White Rice
1/2 lb Velveeta, cut into 1/2 inch cubes
10 oz Frozen Chopped Broccoli, thawed
8 oz Sliced Mushrooms
Black Pepper
Lemon Pepper

Directions:
Cook and stir chicken in large skillet on med-high heat for 5 min, or until done.
Stir in broth, and bring to boil. Add rice, cheese, and broccoli; cover.
Remove from heat. Let stand 10 min, or until cheese is completely melted and broccoli is tender.
Add mushrooms, and stir until well blended. Season with  black pepper and lemon pepper.

I'm telling you! Embrace it.

Creamy Cheese Stuffed Chicken Breast

This is like one of those meals you come up with when you open your fridge and all you see is a mealy apple, some carrots, expired milk and 2 slices of lunch meat. Of course, this has none of the above in the ingredient list... But everything in this chicken is so basic, you are guaranteed to make it any time, no matter what the content of your fridge.
I did however, come to make this savory dish when we were first married, in an attempt to replicate Chicken Cordon-Bleu. Obviously this is not that, and that is not this. But I'll take this any day.


Creamy Cheese Stuffed Chicken Breast
Serves: 4

Ingredients:
4 Medium Boneless Skinless Chicken Breast, pounded 1/4 in thick
6 oz Cream Cheese, softened
2 Cloves Garlic
1 tsp Italian Seasoning
Black Pepper, to taste
Cajun Seasoning, to taste
1/4 cup Grated Parmesan
Breadcrumbs
Toothpicks

Directions:
Preheat oven to 375 degrees.
Pour breadcrumbs in a shallow pie pan.
Pound each chicken breast to about 1/4 in thick using a meat pounder/mallet thing, or the side of a heavy can. Lay in a baking dish.
Mix cream cheese with garlic, seasonings and cheese using a spoon. ( You can use any seasonings you have on hand) Spread the cream cheese on the chicken breast, be generous. At this point you can use those 2 slices of lunch meat from the fridge. :) Lay on the meat, if using.
Roll up the chicken and secure with tooth picks. Roll in breadcrumbs, coat well. Place back in baking dish.
Bake at 375 for about 20 min, or until cooked through. BUT the last 5 min turn on the broiler. Let the edges blacken, and the cheese burn. YUM!

Red Pepper Bruschetta Chicken

This is packed with Vitamin C!

Sure, you could achieve the same physical result by throwing back a tall glass of orange juice, but it's not nearly as satisfying. Unless you don't enjoy a thick, juicy chicken breast, smothered in cheese, served on a bed of sweet rice sprinkled with tomatoes and red pepper... Yeah, unless you are not into that sort of thing! Drink away.

But, I think it's safe to assume that you are into this sort of thing, and that you have actually put down that glass of OJ, seeing as how you have made it this far into this post. It was the right thing to do. Trust me!


Red Pepper Bruschetta Chicken
Serves: 4
Ingredients:
1/4 cup Sun Dried Tomato Dressing
4 small Boneless Skinless Chicken Breast (1 lb)
1 large Red Pepper, chopped
2 Cloves Garlic, minced
2 14 1/2 oz cans Italian Style Tomatoes
1/2 c Water
2 cups Minute Rice, uncooked
1 cup  Shredded Mozzarella Cheese
1 lg Tomato, chopped
Italian Seasonings, to taste

Directions:
Heat dressing in a large skillet over medium heat. Add chicken, peppers and garlic. Cover with lid and cook for 10 min. or until chicken is cooked through, stir occasionally. Turn chicken after 5 min. Remove chicken and cover to keep warm.
Add canned tomatoes and water to skillet. Stir in rice; bring to a boil. Reduce heat to low and simmer uncovered for 10 min, or until rice is tender. Meanwhile combine cheese, chopped tomatoes, and Italian seasoning in a small bowl.
Return chicken to skillet and sprinkle with cheese mixture. Cover and cook 5 min. Serve immediately.

HEY! You have some cheese on your chin!

Squash and Cheddar Saute

I am almost embarrassed to share this with you.

I said almost.

I am going to share it for one reason, and one reason only. It's actually really good! Plus, I had to have a reason to whine and complain about how BIG, and I do mean BIG people grow their vegetables, particularly squash out here in Utah! We have a neighbor who insists on blessing our home with fresh garden vegetables. I just can't thank him enough. ;)

I think this about says it.
So, if you have any 3 ft. squash lying around, make this recipe. It's a great side dish.

Squash and Cheddar Saute
Serves: 4

Ingredients:
1 XXL Squash ( or 2-3 normal size squash), grated
1-1/2 cups Shredded Cheddar Cheese
2 cloves of Garlic, minced
Garlic Salt, to taste
Black Pepper, to taste

Directions:
Heat a large skillet over medium heat. Grate the squash and saute in a little butter. After about 3 min or until tender and fragrant, add in the garlic and cheese. Stir well. Continue to saute for a few more minutes. Season with garlic salt and freshly ground black pepper. Serve next to a thick juicy steak. Yum!

Sweet Pork Smothered Burritos

If you have not had the euphoric experience of eating Cafe Rio's Sweet Pork, I have only one thing to say to you; "Na-Na-Na-Na! Ha!"

It really is amazing. I can only imagine that it must be one of the very few reasons that people live in Utah. Lucky you, you don't have to move to the "Green Jello Capitol of the West" in order to share in this bliss. Thank you, World Wide Web! This pork is great for many reasons. First and foremost, it's delicious flavor. Second, it's versatility. It really can be used in so many dishes.Roll it up in a homemade tortilla, serve it on a bed of leafy greens, or between two toasty buns with melty cheese. I don't care how you eat it, just eat it!
I would love to be able to take credit for this ingenious recipe, but I can't. So, I won't. I will however give credit to my sister R, for sharing it with me though. Thanks!

Sweet Pork Smothered Burritos
Serves: 8-12

Ingredients:
4lb Boston Butt Pork
Rub pork with:
1 tbsp Chili Powder
1 tbsp Dry Mustard
1/2 tsp Cayenne Pepper
1/2 tbsp Garlic Powder
1/2 tbsp Salt
1/2 tbsp Pepper

Directions:
Put in slow cooker and cover pork with:
16 oz Coke
about 1 cup Brown sugar, adjust to taste
1/4 c Worcestershire Sauce, adjust to taste
1/4 Bottle BBQ sauce, adjust to taste
Cover and cook over low heat for about 6-8hrs. Shred with fork and serve burrito style.
For the enchilada sauce, use a small can of El Pato tomato sauce, and warm in a small saucepan. Stir in a 1/4 cup of cream cheese. Stir until melted.

Peanut Butter Peanut Cookies

First off, I would like to formally apologize for my previous tragically inappropriate post. I don't know what I was thinking, a story about a rash shared with a cherry pie recipe?! Umm...ew! I think I really just needed to vent that one. I  don't think I ever meant that story to ever go into such depth. But, once I get going, it's hard to stop. ( Please, no that's what she said jokes! )
I vow to never share such a revolting post with you again.

Sooo... I'm pretty sure that peanut butter is like in the Top 5 comfort foods list. It's definitely right up there with chocolate and cheesecake. Or if you are from Utah, it would team up with green jello and peanut butter/pickle sandwiches. ( P.S I don't think this creamy treat has known a sadder day since the pairing with pickles debacle.)
But I'm not here to judge.
Who am I kidding? Yes, I am! That's just gross!
Anyway, these cookies are very simple. They actually scream simplicity. Really, they do. I just enhanced the traditional cookie by using crunchy peanut butter, which if you ask me, is the only way to go when it comes to peanut butter. And if you wanted to be extra indulgent, add some white chocolate chips. You will sleep better at night. Really, you will.

Peanut Butter Peanut Cookies
Yields: 2 dozen cookies


Ingredients:
1/4 c Sugar
1/4 c Brown Sugar, firmly packed
1/4 c Margarine, softened
1/4 c Crunchy Peanut Butter
1 tbsp Milk
1/2 tsp Vanilla
1 egg
3/4 c Flour, heaping
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup White Chocolate Chips (if using)
Sugar

Directions:
Preheat oven to 375 degrees.
In a large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add peanut butter, milk, vanilla and egg. Blend well. Add flour, baking soda and salt. Mix well. Add chocolate chips if using.
Shape dough into 1 inch balls and roll in extra sugar. Place on cookie sheet and flatten in a criss-cross pattern using a fork. Bake @ 375 degrees for 8-10 min.

Sweet Cherry Pie, A Labor of Love.

I had no idea what I was getting myself into.

Obviously.
Let me tell you about it.
It began at the grocery store. Cherries, which are usually about $4-$5/lb we only $2/lb. SCORE! Jeremy really likes cherries. (He eats them like, well... cherries!) Oh, how he would love me it if I were to surprise him with a sweet cherry pie upon returning from work! Slam Dunk for Hollis!
As I began to prepare the pie filling, I realized that I had to pit the cherries. Umm? "Ok, I can do that. It's just a minor setback. I mean I don't have a cherry pitter, but c'mon how bad can it be?" HA! So I began pitting. Dearest baby must have sensed my unrelenting desire for her to awake early from her nap. I stopped pitting, went to grab her from her crib, set her down to play, and resumed pitting cherries. Slice and squeeze. Slice and squeeze. "Heaven, please don't let me accidentally throw a pit in with the cherries!"
By this time, 45 min later, Swayze who had been extremely patient was starting to cry, pulling on my pant legs, pulling out every single piece of tupperware and tossing it onto the floor.I was able to keep her at bay up until the rolling of the pie dough. This is where it gets great. She comes from the back bedroom screaming! "Oh great, how did she hurt herself now?" I wash my hands, pick her up. Giver her the once over... nothing apparently wrong. Hmm... The crying has increased in the last 55 seconds. "What's going on?! Hungry perhaps? Dirty diaper? Yes, That's it! I'm sure of it." So, I lay her down, change her. Still not happy. Crying is still increasing. "Ok, let's eat!" I feed her, she starts to calm down... for a moment. And then, it happens! WAAAHHHH!!!!!! She starts screaming hysterically! Yogurt pouring down her chin. I look down in her chair to see of maybe she hurt herself somehow, I notice that she had peed and or was peeing in her diaper. I take her back to her room to change her diaper, even though it had only been approx. 5 min, I opened it and there was the brightest, reddest rash I had ever seen! "Y-Ouch!" All females may sympathize at this point. The screaming carries on. Side note: By this point I had begun to assemble the pie, and it was ready to be put into the oven,( we are about 30-40 min behind schedule now) but what I should explain is that when I create culinary miracles, I'm actually not de-stressing myself as I would like to think that I am. I become so wound up and frazzled, that when a catalyst such as this situation, makes it quite hard for me to breathe. Anyhow, I could not get this blessed child to calm down, I let her walk around naked, she cried. I placed her in the bath, she cried harder. I decided it was time to call the after hours doctor. They tell me to do exactly what I already knew (as usual). She finally did stop crying. I located her Ouch cream. I plopped the pie in the oven. I waited about an hour. Called my mom, she just laughed at me. I take it out of the oven, only to get a sugar burn. Those babies hurt!
And so, I must concur that Cherry Pie is indeed a Labor of Love. Why else would someone go through such an ordeal for pie. Pie that I might add is not even my favorite pie! Love, my friends. Love.

Sweet Cherry Pie
Serves:8

Ingredients:
For the crust:
2 cups All Purpose Flour
1/2 tsp Salt
2/3 cup Shortening
6 to 7 tbsp Ice Cold Water

For the filling:
1 1/2 cups Sugar
2 tbsp Quick Cook Tapioca
4 1/2 cups Pitted Cherries
1/4 tsp Vanilla Extract

Directions:
Preheat oven to 375 degrees.
For the Crust:
Stir together flour and salt. Using a pastry blender or fork, cut in shortening until pieces are pea sized. Sprinkle in 1 tbsp of water over a section of the mixture and blend against side of bowl until moistened. Continue with 1 tbsp of water at a time until all mixture is moist. Divide in half, and form each half into a bowl. You can wrap and chill for 15 min at this point. (It's better this way.)
On a lightly floured surface flatten each ball into a disk, and roll out to 12in circle. Transfer bottom circle to the pie pan.
For the Filling:
In a large mixing bowl stir together the sugar and tapioca. Add the cherries and vanilla. Gently toss. Allow to sit for 15 min., or until a syrup forms. Stir and add to pastry lined pie plate.
Cut slits in remaining pie crust and transfer on top of the filling. Trim edges and form as desired.
Bake @ 375 degrees for 50-60 min.

Tuna Salad Topped Summer Veggie Pasta

 

I would just like to formally say "Farewell to Summer."

Adios!

Sayonara!

Auf Wiedersehen!

Summertime is great for many things. I especially enjoy sandy beaches, strung with naked lady beach towels, the scent of coconut tanning oil being rubbed in layer over layer, 65 year old men jogging in Speedos, and of course the lady in the bright blue floral swimsuit next to me that just happened to have eaten an entire whale for lunch, consequently blocking all sunshine from me. Ahh, summer in Virginia Beach. 

Other fun memories would be shoving away those stuffy sweaters, turning off the oven and firing up the grill, late nights in the backyard playing with friends and trying to catch lightning bugs. And of course, Otter Pops!

But as great as Summer is, we eventually come to the realization that it also, well... bites! The hot sticky weather, the unrelenting rain storms, and those pesky mosquitoes! All which keep us calling for the next season. Fall, baby, Fall. At least, until we get so sick of hot soups and UGG's that we start screaming for warm weather! We actually start booking flights to like the equator, just so that we can defrost. It's a vicious cycle, that I am fully embracing!

Over the next few days, I will share my the last few summer recipes of my repitoire in tribute to the "End of Summer."

Tuna Salad Topped Summer Veggie Pasta

Serves: 4

Ingredients: 

For the Tuna Salad:

2 cans of White Albacore Tuna,drained

2 tbsp Mayo, to taste

1/2 tsp Mustard, to taste

Salt and Pepper

Sweet Relish, to taste

Dash of Cayenne Pepper

Finely Chopped Red Pepper, Zucchini and Onion

For the Veggie Pasta:

1 Zucchini Squash, halved and chopped

2-3 Roma Tomatoes, quartered

1 Red Bell Pepper, cut into 1/2 inch strips

12 oz Linguine, cooked and drained

1/2 stick of Butter
1/2 cup of Heavy Cream
Salt and Pepper, to taste
1 cup Parmesan Cheese, divided

Directions:

 For the Tuna Salad:

In a medium bowl, combine all ingredients. Mix well. Refrigerate.

 For the Pasta:

Cook the noodles according to directions on package. 

In a large skillet, heat olive oil and saute the veggies. Season with salt and pepper.

In a small saucepan heat the butter and heavy cream, mix well. salt and pepper, according to taste. Add 1/2 cup of Parmesan cheese, mix well. Add the other 1/2 cup to a serving bowl.

Drain pasta, add to serving dish with cheese. Add sauteed veggies and toss to coat. 

Now, you have 2 options. You can allow this to chill and have a cold pasta or serve warm. Either way is yummy. I really enjoyed the contrast of the cool tuna salad with the warm cheesy noodles. But its also very tasty chilled. Either way, top with a generous scoop of tuna salad. Enjoy!

Personal Pan Fruity Pizza

Did you hear about that man that died on the plane the other day? Mid-flight?
How is it that said man was not lucky enough to have some random heart surgeon on board, who just happened to have carried on his medical bag? You always hear about people going into cardiac arrest or shock of some sort and mysteriously enough, a nurse or a doctor just happened to be on that flight! Uh-huh. Well, this man, RIP, was not so lucky! And... I'm thinking that the man/woman seated next to him, not so lucky either. Do you think that if he pressed the flight attendant pager they would allow him to move? Can you even imagine being the one sitting next to a dead man... ON A FULL FLIGHT! Where would  he move to? I am pretty sure that I would pee my pants/ go into a severe panic attack and require my own sort of medical assistance.
Anywhoo...

These dessert/breakfast (what's the difference anyway? I mean, really?) are a-m-a-zing! It's basically a cookie crust slathered with a sweet, creamy "frosting" topped with fresh fruit of your picking! Take one bite, and you may need medical attention, too!

Personal Pan Fruity Pizza
Serves 4
adapted from here

Ingredients:
1 1/4 cups Whole Wheat Flour
1/4 cup Old Fashioned Oats, heaping
1 tsp Baking Powder
3 tbsp Brown Sugar
1/4 tsp Salt
1/4 tsp Cinnamon
1/3 cup Milk
1 1/2 tbsp Olive Oil
4 oz Cream Cheese, softened
1 tbsp Powdered Sugar
1 tbsp Honey
Fruit for Topping like Nectarines, Kiwi, Strawberries, Bluebrries

Directions:
Preheat oven to 350 degrees.
In a bowl, mix flour,oats, baking powder, 3 tablespoons brown sugar, salt, cinnamon and stir. Make a well in the middle and add olive oil and milk, mixing with a spoon until a ball forms. Using your hands, combine it until it comes together and shape it into a ball. Separate it into 4 equal section. Flatten into a disc and roll the dough out until about 4 inches in diameter. Sprinkle both sides with cinnamon sugar and place on baking sheet. Bake for about 8-10 min. Let cool completely.

In a mixer bowl, mix cream cheese, powdered sugar and honey. Chop up fruit into bite sized pieces. Spread cream on top of crusts. Don't skimp. And top with fruit!

Try not to faint from my utter-goodness!