One Bowl Brownies

We had vanilla ice cream in the freezer so I put my thinking cap on to make a dessert that went with the ice cream and I came up with brownies! These brownies are delicious! I am not a chocolate person so brownies are a big step for me, but warmed and served with melting vanilla ice cream works for my taste buds. My husband is a die hard chocolate fan and he loved these. When we were on our cruise there was a dessert called chocolate molten cake served with vanilla ice cream and it was the favorite dessert of our entire table minus mine of course. Needless to say my husband said these brownies reminded him of chocolate molten cake, but not as chocolaty as the cake, which is a big plus for me. If you are a fan of fudgy chocolate brownies these are for you, but they are not for you lovers of a cake brownie.

One Bowl Brownies

Fudgy Goodness

4 (1 ounce) squares unsweetened chololate (I substittued with 12 tablespoons of cocoa and 4 tablespoons of oil)

3/4 cup butter or margarine

2 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees
2. Microwave chocolate and butter or margarine in a large bowl at HIGH for 2 minutes or until butter or margarine is melted. Since I was not using chocolate squares I melted the butter first and then once melted stirred in the cocoa.
3. Stir until chocolate/cocoa is melted. Stir in oil (if using cocoa and not chocolate squares). Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts (if using).
4. Spread in greased 13 x 9 (I used ) inch pan. Bake for 35 minutes.Do not overbake. 

Recipe from Allrecipes

Cheese-Stuffed Chicken Breasts

This recipe is YUMMY! It has easily become one of our favorites to make. It is easy to make but the flavor is still outstanding. You cannot go wrong with this recipe!

Cheese-Stuffed Chicken Breasts

Moist and popping with flavor

 Please forgive my picture. It certainly doesn't do the justice this delicious chicken deserves!

4 skinless, boneless chicken breast halves (I usually only have 3 in the package)

1/2 of an 8-ounce tub cream cheese (I used fat free this last time to cut calories and the final result tasted just the same)

2 tablespoons purchased dried tomato pesto (I use Classico jarred sun-dried tomato pesto sauce & spread)

3/4 cup Panko Japanese-style bread crumbs (I cut it to 2/3 cup since I only had 3 chicken breasts)

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried basil, crushed

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 cup milk

1 tablespoon olive oil or vegetable oil

1 tablespoon butter or margarine

1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine cream cheese and pesto. Spoon a rounded tablespoon of the cheese mixture into each pocket (I stuff the breasts equally until there is no mixture left); set aside.
2. In a shallow bowl combine panko, Parmesan cheese, basil, garlic powder, and pepper. Place milk in a second bowl shallow bowl. Dip stuffed chicken in milk to moisten and in panko mixture to coat.
3. In a large skillet heat oil and butter over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees) and golden brown, turning once.

Recipe from Better Homes and Gardens New CookBook 15th Edition 

Carrot Cake with Cream Cheese Frosting

Please forgive me for taking so long to post another recipe. Between mainly working the closing shifts for my job and working opposite shifts as my husband it has left very little time to experiment in the kitchen. Plus, we were gone for a week on a wonderful 7 night western Caribbean cruise! My husband and I felt like one of the main activities that we participated in while on the cruise was eat, eat, and eat. There was always food available and it was always presented beautifully and tasted delicious. Anyways, onto this yummy recipe. While flipping through one of my favorite cookbooks (thanks to my in-laws) I saw this carrot cake recipe and decided it was just what my taste buds were craving! Plus, I bought 100% pure vanilla from Mexico and wanted to give it a try. This cake was so moist and delicious. I also brought some to my co-workers and every single one raved about it and wanted the recipe. My boss is still asking for more :)

 Here we are on our cruise with our HUGE slices of cheesecake!

An example on the cruise of their art presentations all made out of food!

Carrot Cake

Deliciously Dense & Moist

 

4 eggs, lightly beaten

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon (optional, but I added it)

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups finely shredded carrots (lightly packed)

3/4 cup vegetable oil

1 teaspoon vanilla (I added this step myself)

1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8 x 1 1/2 inch round cake pans. Line the bottoms of pans with waxed paper; grease the paper. Set pans aside.

2. Preheat oven to 350 degrees. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

3. In another bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. Stir until combined. Spread batter evenly into prepared pans.

4. Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off wax paper. Cool thoroughly on wire racks.

5. Frost with cream cheese frosting (see recipe below). If desired sprinkle chopped pecans (see below) over frosting. Cover and store in the refrigerator for up to 3 days.

Cream Cheese Frosting

Icing

2-8 ounce packages of cream cheese

1/4 cup butter

3 cups confectionery sugar; sifted

2 teaspoons vanilla

Topping

1/2 cup finely chopped pecans (if desired); toasted

1-2 tablespoons butter; melted

1. Preheat oven to 350 degrees.

2. Combine 1-2 tablespoons melted butter with chopped pecans. Spread an even layer on baking sheet.

3. Bake 10-12 minutes or until lightly toasted; flip pecans half way through baking time.  

4. Beat cream cheese and 1/4 cup butter until smooth.

5. Add sifted confectionery sugar one cup at a time; beat after each addition until smooth.

6. Add vanilla and beat until smooth.

7. Taste and adjust as needed.

8. Frost cake and sprinkle with toasted pecans.

Carrot Cake recipe from Better Homes and Gardens New Cook Book 15th Edition

Cream Cheese icing from Me but idea created from combining various other recipes

Pot Roast

My mom made the best pot roast and it was always such yummy comfort food for me. I was in the mood for my mom's comfort food this week so I decided pot roast was in order. Plus, it always helps when the roast happened to be on sale at my favorite grocery store Publix (shout out for my husband) :)

Pot Roast

Yummy Flavorful Comfort Food

1 2-lb bottom round roast
5 carrots
3 celery
1/2 onion
4 cloves fresh garlic
5 potatoes
1 packet of onion soup
salt
pepper
garlic powder
oregano
basil
parsley

1. If cooking in the oven; preheat to 350 degrees
2. Quarter potatoes and chop carrots, celery and onion
3. Wash roast and place in baking dish or crock pot
4. Cut 4 slits (2 on each side) in the roast. Place garlic cloves in the slits
5. Season very generously both sides of the roast with salt, pepper, garlic powder, oregano, basil and parsley
6. Place quartered potatoes and chopped carrots, celery, and onion around the roast
7. Place 1 packet of onion soup in a measuring cup and add 4 cups of warm water. Pour over everything and add more water if necessary to cover 3/4 of the roast and all the potatoes are submerged
8. Sprinkle all the previous seasonings on everything and gently stir
9. If cooking in the oven place lid on pan or cover tightly with foil for approx. 3 hours (time will depend on the size of the roast) and you have reached the appropriate internal temperature and vegetables are tender when poked
10. If cooking in the crock pot cover with the lid and cook on low for approx. 8 hours or on high for 4 hours. Again, the time will vary depending on the size of your roast. Ensure the roast has reached the appropriate internal temperature and vegetables are tender when poked.

Recipe from my Mom

S'More Cookie Bars

With the recent increase in outside temperatures here in Sunny Florida my mind has started drifting to previous summers and camping. When we go camping there always has to be an evening of S'Mores! Which for those of you who know me know that I love S'Mores, but oddly enough in general I do not like chocolate or marshmallows. With my mind on camping and my cravings for S'Mores intensifying I knew something must be done fast. I began googling S'More bars in order to find a recipe that does not require camping and campfires :) I was amazed at the amount of S'More bar recipes on the Internet, but I decided to stick with the S'More Cookie Bar recipe from the trusty Hershey Chocolate site. Boy oh boy am I glad I tried this recipe! It was so yummy, moist and definitely took care of my S'More craving :)

S'More Cookie Bars

Yummy, Moist and Curves Your S'More Cravings

1/2 cup butter or margarine; softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) Hershey's Milk Chocolate Bars
1 cup marshmallow creme

1. Preheat oven to 350 degrees
2. Grease 8-inch square baking pan
3. Beat butter and sugar in large bowl until light and fluffy
4. Add egg and vanilla; beat well
5. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended
6. Press half of dough into greased pan
7. Arrange chocolate bars over dough, breaking as needed to fit
8. Spread with marshmallow creme
9. Scatter bits of remaining dough over marshmallow creme; carefully press to form a layer
10. Bake 30 to 35 minutes or until lightly browned
11. Cool completely in pan on wire rack
12. Cut into bars. 16 bars.

Recipe from Hershey's Kitchens

Sausage and Sun-dried Tomato Pasta

Now that I am working full-time and my husband works well over full-time we are not able to get to the grocery store as soon as we would like. So, I have found myself having to be very creative with the ingredients that I have on hand. As well as keeping in mind that we want it to be yummy and something that will warm-up well for future meals during our busy week. This recipe is not from scratch but it is still very yummy. Some may wonder why I am posting a post that is not from scratch, but the majority of my readers work full-time like me so this recipe will be perfect for them. The entire time I was in the kitchen cooking my husband was raving how yummy it smelled. Once it was served he continued to rave how yummy it tasted :)

Sausage and Sun-dried Tomato Pasta

Delicious Fast Weeknight Meal

1 package of pasta of your choice (I combined what I had on hand which was rotini and ziti)
1 package Mild Italian Sausage; cut into bite-size pieces
1-2 tablespoon extra virgin olive oil
1 tablespoon of oil from the sun-dried tomatoes
1 cup sun-dried tomatoes; chopped
1/2 green pepper sliced (or whatever vegetable you may have hand)
2 cloves fresh minced garlic
1 jar of Classico Alfredo Sauce
Pepper

1. Cook pasta according to package directions
2. In a large skillet heat both oils over medium-high heat
3. Add sausage and saute until cooked 
4. Add sun-dried tomatoes and green pepper (or vegetable of your choice) and saute for approx. 5 minutes to allow the sausage to absorb the flavors
5. Add fresh minced garlic and saute just until the smell becomes fragrant
6. Add alfredo sauce and lower heat to low and cover skillet. Allow to simmer for 5-7 minutes.
7. Add cooked pasta to skillet and stir until combined
8. Sprinkle with pepper and serve immediately

Recipe created by Me

Baked Mahi Mahi

I am not sure why but for some reason I have had this subconscious fear of cooking seafood especially fish. I have always been afraid that I would not be able to tell when it is cooked through and I would then overcook it. I was raised loving seafood and my dad is by far the best cook when it comes to seafood. I have never tasted such flavorful and delicious seafood as I have when he cooks it. There once was a comedian that said something along the lines that he would never understand the people who say they love seafood but then smother it in tartar and cocktail sauce lol. That is me except when my dad prepares seafood! When I order seafood at a restaurant I have to have bowl of tartar sauce so I was determined to prepare seafood like my dad does. Please forgive me but I must compliment myself on this recipe I made. It was phenomenal and I didn't need any tartar sauce! After talking with my dad I bit the bullet and conquered my fear in the kitchen and can I say I am so glad that I did. This recipe was DELICIOUS!

Baked Mahi Mahi

Phenomenally Delicious

2 Mahi Mahi Fillets
1 lemon
1-2 tablespoons Butter
2 cloves minced garlic
garlic powder
onion powder
complete seasoning
salt
pepper

1. Preheat oven to 350 degrees
2. Wash Mahi Mahi fillets and place each on their own piece of foil
3. Squeeze lemon juice on fillets and place 2 lemon slices on top of foil
4. Place butter and minced garlic on top of fish. For the butter and minced garlic measurement divide by 4 to ensure you season both side of each fillet for a total of 4 sides.
5. Sprinkle generously with garlic powder, onion powder, complete seasoning, salt and pepper
6. Place seasoned side down on top of lemon wedges.
7. Repeat steps 2-4 for the top side of the fillet. Place 2 lemon slices on top of fillet
8. Repeat steps 2-6 for the second fillet
9. Close foil tightly but ensure their is a space between the foil and fillets. In essence you are creating a pocket so the fish is also steamed
10. Bake for approx. 20 minutes or until fish is opaque and beginning to become flaky. Do not overcook the fish because is will dry out very fast 
11. Serve immediately

Recipe inspired by my Dad and created by Me

Shortbread Cookies

My Uncle owns a bakery in North Carolina and one of my favorite cookies at his bakery is shortbread. Being that I only get his yummy goodies a few times a year, when I came across this recipe I knew that I had to give it a try. Of course, I don't come anywhere close to my Uncle's from scratch bakery but this recipe was yummy enough to hold me over till my next North Carolina trip :) The day I was making this recipe I just so happened to be on the phone with him. He asked me what I was doing with the noise in the background so I proceeded to tell him I was cutting butter into flour lol. He of course made sure I was using REAL butter! So, my advice handed down from my Uncle the baker when you make this recipe use REAL butter :)

Shortbread Cookies

A Treat that Is Not Super Sweet

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter; I let the butter sit out to room temperature in order to cut it into the flour with ease

1. Preheat oven to 325 degrees
2. In a medium bowl combine flour and sugar. Using a pasty blender (or I use 2 butter knives to cut the butter in) cut in butter until mixture resembles fine crumbs and starts to cling
3. Form the mixture into a ball and knead until smooth
4. To make shortbread wedges, on an ungreased cookie sheet pat or roll the dough into an 8-inch circle
5. Make a scalloped edge
6. Cut circle into 16 wedges (I only got 8 wedges out of it)
7. Leave wedges in the circle
8. Bake for 25-30 minutes or until bottom just starts to brown and center is set
9. Cut circle into wedges again while warm
10. Cool on cookie sheet 5 minutes
11. I sprinkled the cookies with sugar while they were still warm and cooling
12. Transfer wedges to a wire rack and let cool (I skipped this last step)

Recipe from Better Homes and Gardens New CookBook 15th edition

Uncle George's Chicken

This is one of my favorite ways to make baked chicken. The only thing I have noticed about making chicken this way is that dark meat absorbs the flavor so much better. White meat still comes out very yummy, but everyone usually comments on how wonderful and flavorful the dark meat is.

Uncle George's Chicken

Fast, Flavorful and Moist

Chicken (preferably dark meat with bone)
1 packet of Chicken Bouillon
Worchestershire Sauce
Garlic Powder
Mrs. Dash
Salt
Pepper

1. Preheat oven to 350 degrees
2. Wash chicken and place in a baking plan
3. Season top and bottom of chicken with chicken bouillon, worchestershire sauce, garlic powder, mrs. dash, salt and pepper
4. Put a small amount of water in the pan (enough to cover a small layer in the entire pan)
5. Bake uncoverd for approximately 1 hour or until outside is lightly brown, inside is no longer pink or correct internal temperature is reached 

Recipe from my Uncle George

Creamy Chicken and Broccoli Pasta

This pasta dish is yummy! It is also fairly easy to make, and is perfect for a easy clean-up because it is a one skillet recipe. What could be any better than that? A yummy dinner with only one skillet to clean-up!

Creamy Chicken and Broccoli Pasta

Delicious, Fast Clean-Up and Perfect for Warm-up's

12-ounce box of Mueller's Bowties
3 tablespoons olive oil
1-pound boneless, skinless chicken breast; cut into thin strips
Salt and pepper; if desired
3 cups broccoli florets (I used frozen)
2 small red bell pepper (I had green on hand); cut into thin strips
1 can chicken broth (I dissolved 2 packets of chicken bouillon in 14-ounces of warm water)
1 container of President Rondele Gourmet Spreadable Cheese Garlic and Herbs

1. Cook and drain Bowties according to package directions
2. In a large skillet, heat olive oil over medium heat
3. Add chicken (I salted and peppered the chicken). Cook and stir 3-5 minutes or until chicken is cooked through and lightly brown
4. Remove chicken and add broccoli, red peppers, and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli and peppers are tender
5. Return chicken to skillet and cook 1 minute longer. Remove from heat
6. Add cheese then pasta combining gently until cheese is melted and smooth
7. Serve immediately

Recipe from my Aunt

Island Chicken

Okay, so I am going to warn you now that the picture for this recipe does not do it justice! The picture may not make this recipe look appetizing, but I promise you the flavor is outstanding. It has a sweet flavor with a kick. This recipe is easy to tweak depending on the level of spice you like. You could omit the hot sauce all together or add more. This recipe has become one of my husband's favorite! Also, with left overs I added it to fettuccine Alfredo and it was delicious! 

Island Chicken

Chicken with a sweet glaze and a kick

4 boneless skinless chicken breast (I used 3)
2 tablespoons olive oil

Rub:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin*
1 teaspoon chili powder*
1 teaspoon cinnamon

Glaze:
1 cup packed brown sugar
2 tablespoons finely chopped garlic (I used minced)
1 tablespoon Tabasco sauce (or desired amount)

1. Preheat oven to 350 degees
2. Stir together ingredients for the rub
3. Pound the chicken breast between two pieces of plastic wrap until they are thin
4. Coat the chicken with the spice rub on all sides
5. Stir together glaze ingredients; set aside
6. Heat oil in a frying pan over moderately high heat and brown chicken on both sides. Place browned chicken breast onto a baking sheet
7. Pat the glaze mixture on the top of all the chicken breasts and then roast in the oven for about 20 minutes
8. When chicken is cooked through remove from oven and cover with foil to rest for 5-10 minutes before serving

*I am not a big fan of cumin so I half the cumin and double the chili powder.

Recipe from my cousin Alison

Sausage and Spinach (if desired) Stuffed Shells

This week I have had such a taste for pasta dishes so in researching I came across this recipe in my friend's blog. I am so glad that I tried it because they were so yummy. My husband does not like spinach so I stuffed half of the shells with the sausage spinach mixture and half with just the sausage mixture. So, if you are not a fan of spinach I still definitely recommend making this dish because it was delicious both ways. The only thing I would change next time is slightly reducing the amount of salt. Also, this recipe makes a ton so it is perfect for left overs and if desired I am sure it would freeze (if you use frozen spinach they recommend not re-freezing) perfectly for a later use. This recipe will not disappoint :)

Sausage and Spinach (if desired) Stuffed Shells

With Spinach:

Without Spinach:

1 12-oz package jumbo pasta shells
1 Tbsp olive oil
1 Cup yellow onion, finely chopped
1 lb Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15 oz. container ricotta cheese
10 oz frozen chopped spinach, thawed and drained (if desired; I only used 1/2 of the spinach since I was stuffing only 1/2 of the shells)
1 Cup freshly grated Parmesan cheese, divided
1 Tbsp. chopped fresh basil or 1 tsp dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28 oz can chopped tomatoes with herbs, including the liquid

1. Bring a large pot of water to boil.  Salt water and cook pasta shells according to package directions.  Drain, rinse with cold water, and set aside.
2. Preheat the oven to 375 degrees F.
3. Heat olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened, about 5 minutes. 
4. Add the sausage to the pan, and cook through breaking into smaller pieces.  
5. Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.
6. In a large mixing bowl, combine the egg, ricotta, spinach (if desired; I added the spinach very last after I added the sausage mixture), 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper.  Stir to combine.  
7. Add the cooked sausage mixture to the bowl and stir until evenly mixed. After completely mixed I seperated the mixture into two separate bowls and then added the spinach to one bowl and mixed well.
8. Spread a thin layer of the chopped tomatoes in a 9×13 baking dish. Stuff each shell with some of the sausage and cheese mixture and arrange in the baking dishes, open side up.  
9. Spread the remaining tomatoes with liquid over the top of the pasta shells.
10. Cover the pans with foil and bake for 30 minutes, until hot and bubbling.  
11. Remove foil and sprinkle with remaining Parmesan cheese.  Bake, uncovered, for 10 more minutes. 

Recipe from my friend Amy's Blog 

Cornbread Casserole

Cornbread is one of my favorite foods and this recipe has now become a favorite at our Thanksgiving table. Most recently, I have also started making this recipe for everyday dinners. It is so easy to make, has few ingredients, and is very moist and delicious. For all you Southerner's out there you must give this recipe a try :)

Cornbread Casserole*

Very moist and delicious

1 box Jiffy corn mix
2 8-ounce cans of creamy corn
2 eggs
1 stick of butter, melted
1 8-ounce sour cream
1/4 cup sugar

1. Preheat oven to 375 degrees
2. Stir all ingredients together until well combined
3. Place in a casserole dish
4. Bake for 1 hour or until lightly brown, the center is set, and a toothpick inserted into the center comes out clean.

*This recipe can easily be doubled and we have even tripled it before, but make sure you allow more time for baking because it will take quite a bit longer. I prefer to double and place into 2 separate casserole dishes to be able to better judge the baking time.

Recipe from my Unlce's family

Goulash

Please forgive me in the delay of posting new recipes. My 4 year old niece stayed with my husband and I this past week and we kept very busy having loads of fun with her. Also, today I started a new job so please bear with me in the days to come as I adjust to my new schedule. Okay, so on to this yummy recipe. This recipe is so yummy and  easy to make. It is wonderful for a delicious weeknight meal.

Goulash

Delicious Weeknight Meal

1/4 green pepper
1/4 onion
1 clove minced garlic
10-12 baby carrots or 3-5 regular carrots 
1 1/4 pound ground chuck
1 29-ounce tomato sauce
1 29-ounce can of water
1 14.5-ounce diced tomatoes
salt
pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 8.5-ounce canned sweet peas or 1/4 bag frozen peas
1 lb elbow or seashell pasta (I used 1/2-3/4 box of elbow pasta)
oil; if desired
shredded cheese; if desired

1. In a large saucepan sautee pepper, onion, carrots and minced garlic in water or oil until lightly brown
2. Add ground chuck and brown until no longer pink
3. Add sauce, water, diced tomatoes and seasonings
4. Cook on low 1 hour. Add peas at 40 minute mark
5. Cook pasta separately according to package directions
6. Serve goulash and pasta mixed together and garnish with shredded cheese (if desired)

Recipe from my Mom

Simple Chicken Marsala

This is a no fuss deliciously simple not fancy way to make chicken Marsala. This post will include only how to make the Marsala sauce. To make the chicken please refer to Breaded Sauteed Chicken Breast.

Simple Marsala Sauce

Fast, Delicious, Weeknight Meal

Refer to Breaded Sauteed Chicken Breast for chicken ingredients

Extra virgin olive oil

2 cups sliced mushrooms

1 mushroom gravy packet

Approx. 3/4 cups Marsala wine

Approx. 1/4 cup water

Flour, if needed

1. First prepare chicken according to the directions from Breaded Sauteed Chicken Breast
2. Once chicken is removed from skillet heat extra virgin olive oil over medium-high heat. Add mushrooms and sautee, stirring occasionally (make sure to scrape the bottom of the skillet to loosen the bits) until brown
3. Add Marsala wine, water and mushroom gravy packet to skillet. Cook until sauce is slightly reduced and slightly thickened
4. If you find the sauce to be to strong you can add more water. Also, if you desire a thicker sauce mix a small amount of flour to water in a separate cup and slowly add to sauce until desired consistency is reached
5. Serve sauce over chicken immediately

Recipe from my Dad

Patio Potatoes

This recipe is another family favorite! We love to compliment a honey baked ham with this side dish. It is a tradition in our family to have a honey baked ham and patio potatoes for Easter and Christmas dinner. This dish is so yummy and doubles and triples perfectly, but of course is not a dish I would recommend to make often because it is high in calories. If I was not worried about calories then this dish would be on my dinner table more often then 2 times a year :)

Patio Potatoes

A Delicious Tradition

2-lb frozen cubed hashbrown potatoes

2 cups sour cream

2 cups shredded cheddar cheese

1 can cream cream of chicken soup

2 teaspoon salt

2 tablespoons chopped onion (we use less onion)

1/3 cup butter; melted

1. Preheat oven to 350 degrees
2. Mix all ingredients together in a large mixing bowl
3. Pour into casserole dish
4. Baked uncovered 1 to 1 1/2 hours or until the top is golden brown and bubbling (if you double this recipe increase the baking time)

Recipe from my Unlce's Grandmother

Crab Cakes

For my Aunt's birthday this year with the help of my dad we decided to do an all seafood menu. For the appetizer's I made shrimp dip (see previous post) and crab cakes. As usual I am always very nervous to try new recipes with a crowd of people. In the end boy am I so glad that I tried this recipe. These crab cakes were so yummy! They were moist on the inside and crispy on the outside. The sauce complimented them wonderfully and were a nice change to the traditional sauce served with crab cake's. I tweaked this recipe and am so happy with the turn out. Also, this recipe doubled perfectly for me. My husband says that he is looking very forward to me making this recipe again. Enjoy this special delicacy :)

Crab Cakes

Moist on the inside and crispy on the outside

Crab Cakes:

2 tablespoons olive oil

6 green onions, chopped

3/8 cup olive oil (I used only what I thought necessary)

1 (16 ounce) can canned crab meat, drained

1 egg

1 tablespoon mayonnaise

1 teaspoon dry mustard (I used 1 teaspoon of Dijon mustard)

8 ounces buttery round crackers, crushed

1/2 teaspoon ground cayenne pepper (I used 1/2 teaspoon paprika plus some)

1 teaspoon garlic powder

1/4 teaspoon Old Bay Seasoning TM

1 teaspoon Worcestershire sauce

salt to taste

ground black pepper to taste

1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crab meat, sauteed green onions, egg, mayonnaise, dry mustard (or Dijon), crushed crackers, cayenne pepper (or paprika), garlic powder, Old Bay seasoning, Worcestershire sauce, salt and pepper.
3. Form into 1/2 inch thick patties. I was able to get about 20 crab cakes from doubling the recipe.
4. Coat the patties with panko or bread crumbs.
5. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side.
6. Drain briefly on paper towels and serve hot. If desired serve with following sauce.

Sauce:
2/3 c fat free chicken broth
3 tbs chopped shallots
2 tbs white whine vinegar
2 1/2 tbs butter

1. Combine broth, chopped shallots, and vinegar in a small sauce pan; bring to boil.
2. Cook until reduced to a 1/2 cup (about 4 minutes); remove from heat, stir in butter.
3. Serve with crab cakes.

Crab cake recipe inspired from Allrecipes
Sauce recipe from my cousin Alison's Blog

Banana Bread

Banana's are not one of my favorite fruits and quite frankly I am allergic to them (not deadly allergic), but there is one recipe I cannot turn down that contains banana's and that is my mom's banana bread. This recipe has wonderful flavor and stays very moist. I had a friend over to study one day and I happened to have some of my mom's banana bread on hand that my mom had actually made. My friend informed me she was not crazy about banana bread, but would be willing to try it. Let's just say that she loved it! She even went back for seconds :)

Mom's Banana Bread

Moist and delicious

1 large egg
1/2 cup vegetable oil
1 cup sugar
3 very ripe mashed banana's (the riper the better)
1 1/2 cups white flour
1 teaspoon baking soda
1 teaspoon salt
If desired serve with butter or cream cheese

1. Preheat oven to 350 degrees
2. Grease 3 small aluminium mini pans or 1 greased large (8.5 inch) pan
3. Mix with beater egg and oil
4. Add sugar and mix
5. Add banana's and mix
6. Add flour, baking soda, and salt. Mix well
7. Pour batter into baking pans. It is best to use 3 small aluminum mini pans but 1 large pan will work fine
8. Bake for 30 minutes for 3 small pans or 60 minutes for 1 large (8.5 inch) pan and a toothpick inserted into the center comes out clean. If top begins to brown to fast cover very loosely with foil
9. If desired spread individual slice with butter or cream cheese

Recipe from my Mom

Chicken Stock and Soup

Growing up chicken soup was always an essential recipe to make when anyone was sick or when we needed that "comfort" food. My mom was always involved with the hospitality team at church delivering food to other families who were in need, and starting at a very young age I always went with her to deliver the food. Unfortunately, the majority of the families we delivered food to were elderly and my mom would let me know at a later time that so and so had gone to be with Jesus. Well, one day I was not feeling well myself so my mom told me she was going to make me some of her chicken soup to help me feel better. Without skipping a beat I responded please not the soup that kills people! In my young innocent mind I thought the yummy soup my mom was delivering to people was killing them lol! Anyways, that cute story from my childhood goes to show how much my family loved making this delicious soup and I promise that it won't kill you ;) It can be very time consuming, but worth ever minute! You can also use this recipe to make chicken stock and then just not proceed onto the actual chicken soup steps.

Chicken Stock and Soup

Best ever!

1 3 pound whole chicken

5 packets Goya Chicken Bouillon (this is what I had on hand. You can also use cubes, boxed or canned chicken broth)

10 carrots

6 celery stalks plus some leaves

1 onion

2 garlic cloves

3 potatoes

salt to taste

pepper to taste

parsley

garlic powder

Complete Seasoning (not required; found in the ethnic isle)

If desired box of small noodled pasta or biscuits for chicken and biscuits

To make the chicken stock:

1. Place the chicken, 3 carrots, 3 celery stalks with some leaves, 1/2 onion, and 1 clove of minced garlic. Don't worry about being precise on cutting the vegetables when making the stock because you will strain them out before proceeding on to the soup.
2. Add enough water to just cover the chicken and vegetables. I used 14 cups of water.
3. Add approximately 4 packets of chicken bouillon, light salt, pepper, parsley, and Complete seasoning.
4. Cook on high heat until boiling and then lower the heat and cook for approximately 3 hours. I checked the internal temperature of the chicken (at least 165 degrees) to ensure it was cooked through. Remove any fat that may come to the surface while cooking.
5. Once cooked remove chicken and place in a separate bowl 
6. Strain the stock and discard the vegetables
7. Refrigerate or freeze stock or proceed onto soup recipe 
8. If not making a soup refrigerate chicken until ready to use if desired. If making into a soup proceed onto the next steps.

To make the chicken soup:

1. In a pot bring the stock you made to a low simmer
2. Chop 7 carrots, 3 celery, and 1/2 onion into bite size pieces and 3 potatoes quartered. Add to stock.
3. Add 1 clove minced garlic
4. Shred the whole chicken into bite size pieces and add to stock. If you feel the entire chicken is too much to add to the stock then refrigerate leftovers for future use which is perfect for chicken salad
5. Add 1 packet of chicken bouillon
6. Season with light salt, pepper, parsley, garlic powder and Complete seasoning if desired
7. Simmer covered for 1-2 hours or until the vegetables are tender. While simmering if you feel it needs more liquid you can add more water but make sure to also add more chicken bouillon and seasonings
8. If desired add a small amount of noodles or biscuits right before serving but be careful not to add too much of either because they will thicken the soup and absorb some of the broth. You can also make the noodles and biscuits separately and add to individual bowls.
9. Serve hot
10. Refrigerate or freeze cooled leftovers

Recipe from my Grandma

Shrimp Dip

This shrimp dip is by far the easiest dip to make as well as delicious. It also contains only a total of 4 ingredients! I recently made this dip for a family get together and everyone raved all evening about how yummy it was, and in the end there was not one crumb left! You know it is good when family raves about it because out of all my taste tester's they are not afraid to give me their honest opinion :)

Shrimp Dip

1 bag of frozen cooked, devined, and tail removed shrimp; thawed
1 8 ounce package of cream cheese
Garlic salt with parsley*
Whole round loaf of bread or Ritz crackers

1. Place thawed shrimp (put a few a side to decorate dip before serving), cream cheese, and desired amount of garlic salt with parsley in food processor and combine till uniform
2. Refrigerate dip a couple hours before serving
3. If using a whole round loaf of bread remove the center to create a hollow bread bowl. Tear apart the center of the bread into bite size pieces.
4. When ready to serve place dip in bread bowl or regular bowl and serve with bite size bread or Ritz crackers
5. Refrigerate leftover's

*Recently when I made this dip I accidentally made it too salty so I added more cream cheese and it turned out perfect.

Recipe from a friend

Peanut Blossoms

Every year at Christmas time my Aunt and her 3 children would come over to my parent's house and we would have an all day bake-off that ended with enjoying our baked goods, a Christmas movie, and a sleep over. It has always has been one of my families favorite traditions. This year it was different due to the passing of my mother, but we decided to carry on the tradition. This recipe is 1 of the 9 delicious kinds of cookies plus streusel bread that we made this past Christmas!

Peanut Blossoms

A favorite family tradition

Here is a look at the 9 different cookies we made that totaled a little over 100 cookies!

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup smooth peanut butter

1/2 cup sugar plus sugar for rolling

1/2 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 bag of milk chocolate Hershey Kisses

1. Preheat oven to 375 degrees
2. Sift flour, baking soda and salt; set aside
3. Cream together shortening, peanut butter, sugar and brown sugar
4. Add egg, milk and vanilla to creamed mixture and combine all together
5. Add sifted ingredients and combine all together
6. Shape dough into small balls and roll in white sugar
7. Place cookie balls on an ungreased cookie sheet
8. Bake for 8 minutes
9. Remove from oven and place one Hershey Kiss in center of each cookie
10. Return to oven for 2-3 minutes longer
11. Cool cookies on a wire rack

Recipe from Simply Delicious cookbook