Twice Baked Potato Casserole

A quick and simple post today. I decided to make my ultimate favorite potato casserole as a side dish for my family's Christmas meal. It's everything you love about twice baked potatoes, but in a casserole form.

Twice Baked Potato Casserole

(Source: Woman's Day)

5 pounds all-purpose potatoes, peeled and quartered

4 tablespoons butter

1 1/2 cups cheddar cheese, shredded

1 cup milk

1 cup sour cream

2 large eggs

1 cup sliced scallions

4 slices bacon, cooked and crumbled

2 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Heat oven to 350. Lightly coat a shallow 3 qt. baking dish with nonstick spray. Cook potatoes in a large pot with water to cover 20 to 25 min until tender when pierced. Drain in a colander. Return hot potatoes to the pot. Add butter; mash with a potato masher until smooth. Stir in 1 1/4 cups cheese, the milk, sour cream and eggs until blended, then 3/4 cup scallions, 1/2 the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish; sprinkle with remaining 1/4 cup cheese and the bacon. Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining 1/4 cup scallions.

Christmas Cookies!!!!

When I was a child, I absolutely loved baking Christmas Cookies with my mom. I loved mixing all the ingredients together and watching the cookie dough bake in the oven. Who doesn't love a cookie that is fresh out of the oven? Especially since these cookies are more than just your ordinary Chocolate Chip Cookies!
Now that I'm much older, I do all the Christmas Cookie baking and I try to mix it up every year. I tend to bake different cookies every Christmas. However, there was one exception this year, the Cranberry Tassies were just too good to pass up this year, so I baked it again! The cookies look wonderful in a festive box to give to family/friends for the holidays.

(Going from left to right: Snickerdoodles, White Chocolate Cherry Shortbread Cookies, Russian Tea Cookies, Cranberry Orange Tassies, Cranberry Cashew Clusters) 

Snickerdoodles

(Source: Better Home and Gardens)

3 cups all-purpose flour

1 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp. vanilla extract

1/4 cup sugar

2 tsp. ground cinnamon

In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle. Preheat the oven to 375 degrees. In a small bowl, stir together the 1/4 cup sugar and the cinnamon. Shape the dough into 1 1/2-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool.

White Chocolate Cherry Shortbread Cookies

(Source: Better Home and Gardens)

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring (optional)

2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Russian Tea Cookies

(Source: Emeril)

1 cup butter, at room temperature

2 teaspoons vanilla extract

1/2 cup sifted confectioners’ sugar, plus more for rolling cookies

2 cups flour

1/4 teaspoon salt

1 cup finely chopped pecans or walnuts

Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Cranberry Orange Tassies

(Source: Better Home and Gardens)

1 cup water                                                                                          

2/3 cup dried cranberries

1/3 cup orange marmalade                                                                  

1/4 cups walnuts (toasted and chopped)

3 ozs white chocolate chips

15 oz package unbaked refrigerated pie crust  (Found in the refrigerated cookie dough aisle)

Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds using a 2 1/2 inch cookie cutter. Preheat oven to 375F. Press the dough into ungreased mini-muffin pans. Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess). Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.

Cranberry Cashew Clusters

I found this Cranberry Cashew Clusters recipe last year after Christmas and couldn't wait to try it out this year! First of all, who doesn't love a recipe that can be whipped up in just minutes! It's seriously one of the easiest treats to add to your holiday cookie collection. Plus, it looks incredibly festive and it tastes as good as it looks. I think next year I'll add a touch of grated orange zest :o)

Cranberry Cashew Clusters

(Source: Better Home and Gardens)

1 cup puffed rice cereal

1 cup lightly salted cashews, coarsely chopped

1/2 cup dried cranberries, chopped

10 ounces white chocolate

Line a large baking sheet with foil; set aside. Place puffed rice cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside. In a medium microwave-safe bowl microwave white chocolate, uncovered, on 100 percent power for 1 to 1-1/2 minutes or chocolate melts, stirring every 30 seconds. Pour melted chocolate mixture over cereal mixture; stir until thoroughly combined. Quickly drop spoonfuls of the mixture onto the prepared baking sheet. Let clusters stand about 30 minutes or until firm. 

Rum Balls aka Drunk Balls

I've been in the Christmas Cookie baking mood for a while, and decided to kick it off with some Rum Balls. I had the Rum Balls for the first time last year and got absolutely addicted! It's a no bake cookie and super simple to make. The best part? The Rum! You can definitely taste the Rum but it blends well with the other flavor components. If you're a fan of the chocolates with liquor inside, I'm bettin you'll like these just as much.

Rum Balls

(Source: Taste of Home)

2 1/2 cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecans

1 cup confectioners sugar

2 tablespoons plus 2 teaspoons baking cocoa

1/4 cup rum

3 tablespoons honey

2 tablespoons water*

Additional confectioners' sugar and/or crushed vanilla wafers

In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container.

* I added another tablespoon of water to help the dough come together since it was too dry and crumbly. 

Feta Pasta Salad

Several posts ago, I posted a recipe for Pasta Salad that I make regularly. It is also my boyfriend's favorite pasta salad so far :o) When he asked for me to make pasta salad again, I decided to go in a slightly different direction this time. It's still incredibly good, and it has Feta Cheese! Who doesn't love Feta?!? I think the Feta adds a subtle tangy flavor and enhances the overall taste of this salad.

Feta Pasta Salad

(Source: Marshal Field's Cookbook)

1 pound medium shell pasta (uncooked)

1 cup crumbled feta cheese

1/2 cup shredded Parmesan cheese

1 cup chopped celery (cut into 1/2 inch chunks)

3/4 cup sliced black olives

1/2 - 3/4 cup mayonnaise

1 cup Italian dressing (Use an oil and vinegar style dressing)
1 tablespoon dried oregano

1/2 tablespoon black pepper

2 tomatoes, chopped into bite-sized pieces (or sliced cherry tomatoes)

In large pot, bring salted water to a boil. Add pasta and cook until tender. In large bowl, combine cheeses, celery and olives. In small bowl, whisk together mayonnaise, Italian dressing, oregano and pepper until well combined. Add dressing mixture to cheese/vegetable mixture, then toss gently with pasta. Chill until ready to serve. Add tomatoes right before serving. 

Apple Cider Buttons

If you know me, then you'll know I'm addicted to Zeigler's Apple Cider. I seriously wait all year for fall to arrive just so I can drink apple cider regularly without looking like a fool! It's near impossible for me to drink just plain ole apple juice, it absolutely has to be Apple Cider for me. So when I found the recipe for Apple Cider Buttons, I knew it was a must try! The cookies get their Apple Cider flavor from the instant drink mix, and it's absolutely addictive. I've already baked these cookies twice! I highly recommend this recipe if you're a fan of anything Apple Cider like I am. :o)

Apple Cider Buttons

(Better Home and Gardens)

1 cup butter, softened

6 tablespoons granulated sugar

1 tablespoon instant hot apple cider mix

1 teaspoon vanilla

1/4 teaspoon salt

2 cups all purpose flour

1 tablespoon milk*

1/2 cup turbinado sugar

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, apple cider mix, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until combined. Add milk and beat until dough just comes together. Shape dough into 3/4 inch balls. Roll balls in turbinado sugar. Place balls 2 inches apart on ungreased cookie sheets. Using the bottom of a glass, press balls into 1/4 inch thick. Bake for 9 to 11 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack and let cool. 

*If dough is too dry, add another tablespoon of milk. 

The Best Pumpkin Bread...Ever!

Fall has definitely arrived and that means it's Pumpkin Season!!! Pumpkin pie, pumpkin bread, pumpkin soup, you name it and i'll eat it. I usually make Pumpkin Bread once every year and have tried many many maaaany recipes throughout the years. However, last year I found the best pumpkin bread recipe and it'll be my go-to every year. It's so moist, packed with flavor, and definitely a great treat to have on a Fall morning.

Downeast Maine Pumpkin Bread

(Source: All Recipes)

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Decadently Chocolaty Tunnel of Fudge Cake

Ever have that urge to eat something that is incredibly chocolaty, decadent, and then consumed with guilt after eating a slice because it's just so good that you can't stop eating? I do! Well, fortunately for me, my wonderful boyfriend got me the BakeWise cookbook by Shirley O. Corriher. The first recipe I decided to bake from it is the Tunnel of Fudge Cake :o) This book is absolutely amazing since it has baking down to the science. If you're someone like me who enjoys baking, then I highly recommend this book!

Anyway, onto the Tunnel of Fudge Cake :o) It is incredibly decadent and probably the best I've ever tried. It has a TON of sugar in the recipe so it's a diabetics worst nightmare. Fortunately for me, I'm not diabetic, and neither is my boyfriend. This cake is definitely fudgey but not to the point where everything is just ooooozing out and it becomes a hot mess. I think it's also because I left the cake to cool completely so some of the fudge may have been soaked up by the cake. Regardless, this cake is incredibly good and I highly recommend you try it at home :o) 

Improved Tunnel of Fudge Cake 

(Source: BakeWise Cookbook by Shirley O. Corriher)

2 1/2 cups walnut pieces or mixed walnuts and pecans

1 1/4 cups plus 2 tablespoons unsalted butter, cut into 2 tablespoon pieces, divided

3/4 teaspoon salt, divided

Nonstick cooking spray

1 cup granulated sugar

3/4 cup dark brown sugar, packed

1 teaspoon pure vanilla extract

1/3 cup canola oil

2 large egg yolks

2 cups confectioner's sugar

3/4 cup natural cocoa powder

4 large eggs

2 1/4 cups spooned and leveled all purpose flour

Confectioner's sugar to garnish

Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating. Beat in 1/2 teaspoon salt, vanilla and vegetable oil. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa. In a large mixing bowl, stir flour and walnuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

Bacon, Cheddar, Green Onion Cornbread

Well, Fall is definitely here in Chicago. It's been in the 50's the last couple of days and all I want is some good ole comfort food. I made cornbread today to go along with a big bowl of hearty soup. I posted a cornbread recipe a few months ago, and this one is almost identical to the previous one except it has bacon. Who doesn't love bacon?!?! I mean, come on, everything tastes better with bacon! The smokey flavor of the bacon makes this cornbread absolutely delicious. If you want an added kick, then feel free to add some jalapenos :o)

Bacon, Cheddar, Green Onion Cornbread

(Source: Krusteaz box)

3 1/4 cups cornbread mix (Krusteaz Honey Cornbread mix)

1 egg

1/3 cup vegetable oil

2/3 cup milk (or 1 cup if too dry)

1 cup canned corn, drained

1 scant tablespoon sugar

1/2 cup bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

1/4 cup green onion, chopped

Preheat oven to 400 degrees. Place milk, oil, egg and cornbread mix in medium bowl. Stir until moistened. Mix in corn, bacon, cheese, and green onion. Mix until all ingredients are well blended. Divide batter into three, lightly greased 5X3X2 inch mini loaf pans. Bake 23-27 minutes until golden brown. 

Sour Cream Cinnamon Swirl Coffee Cake

I love coffee cake that's light, fluffy, and filled with a sweet cinnamon filling. I've had this coffee cake recipe for several years and always made it once every year. It's perfect to have with your morning cup of coffee or a midday snack for a sugar rush. It's incredibly addictive and if you're like me and enjoy a cinnamon cake then you'll definitely enjoy this fluffy cake. Plus, it makes your house smell AMAZING while it's baking :o)

Sour Cream Coffee Cake 

(Source: Chicago Tribune)

Coffee Cake

1 1/2 cups sugar

3/4 cup butter, softened

3 eggs

1 1/2 teaspoons vanilla

3 cups all-purpose flour

2 cups sour cream  (16 oz)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

Filling Ingredients:

1 cup flour

1 cup firmly packed light brown sugar

1 tablespoon cinnamon, ground

1/2 cup (1 stick) cold butter, cut into chunks

1 cup chopped pecans

Heat oven to 350ºF. Combine all filling ingredients in small bowl. Set aside. Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining coffee cake ingredients. Beat until well mixed. Spread 1/3 batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Sprinkle with half filling mixture. Repeat with batter and filling mixture. Spread remaining 1/3 batter over filling. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Stuffed Pepper Soup

It was quite cold in Chicago last night so I thought it would be fitting to make a hearty soup for dinner. I found a Stuffed Pepper soup recipe several months ago and saved it to make when the weather gets cold. This soup is incredibly tasty! Everything you love about stuffed peppers in a soup form. Plus, it's super easy to make and it's hearty enough to eat for dinner on a cool fall evening. If you're a fan of stuffed peppers then I highly recommend this recipe!

Stuffed Pepper Soup

(Source: Taste of Home)

2 pounds ground beef  (I used a little over 1 pound)

1 medium onion, diced 

3 garlic cloves, minced 

2 quarts water*  

1 can (28 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, undrained

2 cups cooked long grain rice

2 cups chopped green peppers

1/4 cup packed brown sugar

2 teaspoons salt  (taste soup first before adding the salt)

2 teaspoons beef bouillon granules   (I used 4 beef bouillon cubes)*

1 teaspoon pepper

In a Dutch oven, cook beef, onion and garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

*You can use beef broth in place of the water and beef bouillon.

Oatmeal Chocolate Chip Cookies

I decided to bake my boyfriend's favorite cookies to take with him on his trip to California. I know I shared an Oatmeal Chocolate Chip recipe several months ago and mentioned it's the best I've ever tried. However, I didn't have this gem of a recipe back then and I can confidently say THESE cookies are the best Oatmeal Chocolate Chip cookies ever. I'm not sure if the milk made any difference but it is phenomenal. I needed to step away from the plate because I couldn't stop popping these in my mouth.

Oatmeal Chocolate Chip Cookies 

(Source: Frog Commissary Cookbook)

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups rolled oats

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Popeye's Biscuits

So these 7-Up biscuits or "Popeye's Biscuits" have been going around in the Pinterest world so I decided to give them a try myself. They're amazing fresh out of the oven but I wouldn't go so far and say they're like the biscuits you get at the fast food chain. I'm definitely adding this recipe to my biscuit repertoire since it's only four ingredients which makes it super easy and quick to whip up. Plus, they taste pretty good for biscuits that are so simple to make :o)

7-Up Biscuits 

(Source: Pinterest)

4 cups bisquick

1 cup sour cream

1 cup 7 Up (or Sprite or Ginger Ale)

1/2 cup melted butter

Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/2 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

*Since the dough was very wet, I just dropped the biscuit dough onto a baking sheet using an ice cream scoop. 

Cream Cheese Swirl Pumpkin Bars

Clearly I'm excited for autumn weather and baking again. Especially after this excessively hot summer that we had I'm tired of the heat and counting down until the cool fall weather arrives.  That said, I've started my fall baking already and baked up the Cream Cheese Swirl Pumpkin Bars. I found this recipe in the Better Home and Gardens magazine and I'm extremely glad I did because these bars are phenomenal! The texture is more like a cake rather than a brownie but it's still great nonetheless. Plus, it's wonderful to have with your morning cup of coffee.

Cream Cheese Swirl Pumpkin Bars

(Source: Better Home and Gardens Magazine)

Pumpkin Bar: 

2 cups all purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

4 eggs, lightly beaten

1 (15 oz) can pumpkin

1 cup vegetable oil

Cream Cheese Swirl:

1 (8 oz) package cream cheese, softened

1/4 cup sugar

1 egg

1 tablespoon milk

Preheat oven to 350. In a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add eggs, pumpkin, and oil; stir until combined. Spread batter evenly into an ungreased 15X10 inch baking pan. Set aside. 

In a medium bowl combine half  of an 8 ounce package of cream cheese and 1/4 cup sugar. Beat with an electric mixture on medium speed until combined. Beat in 1 egg and 1 tablespoon milk. Drizzle cream cheese mixture over pumpkin batter in pan. Use a knife to gently marble the mixtures together. 

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 2 hours. 

Marshall Field's Chicken Salad Sandwich

I had a craving for a good chicken salad sandwich and decided to make the Marshall Fields Chicken Salad sandwich recipe I found earlier this week. It's extremely simple to make and super quick for a weeknight sandwich. Unfortunately, I don't have a good picture to go with this recipe since I was to busy eating rather than trying to take a good picture. However, I did have some chicken salad left to put in the refrigerator to make a sandwich tomorrow :o) Hopefully the not so great picture doesn't deter you from making this tasty recipe!

Marshall Fields Chicken Salad Sandwich 

(Source: Marshall Fields Cookbook)

For Dressing

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 teaspoon sugar  (I used about 1 1/2 teaspoons since I like mine a touch sweeter)

1/4 teaspoon salt

1/4 teaspoon white pepper

2 1/2 teaspoons lemon juice

For Salad

1 1/2 cups shredded boneless skinless chicken breasts, cooked (I used shredded Rotisserie Chicken meat)

1/2 cup celery, finely chopped

2 tablespoons green onions, finely chopped

1/4 cup pecans, toasted and chopped

1/4 cup thompson seedless grapes, halved (I used dried cranberries)

lettuce leaf, for serving

Mix all dressing ingredients together in large bowl. Add chicken, green onion, pecans, and grapes (or dried cranberries) if you are using them. Mix well. Cover and refrigerate for at least 2 hours. Arrange lettuce leaves on plates and top each with a scoop of salad.

P.S. This Chicken Salad tastes even better the next day after it's been sitting in the refrigerator for several hours. 

Naan Pizza

I love personal sized pizza, it's big enough to fill you up but small enough to not over eat. I recently started making personal pizzas at home using store bought Naan for the crust. I would have never thought of using Naan for the crust until I went to Costco one day when the sample lady was giving out Naan samples with marinara sauce.  After having a sample, I had to buy a package of Naan myself and make some pizza using Naan for the crust.

I've tried many many many store bought pizza crusts that failed to impress me when making pizza at home. However, the Naan has blown me away and I fully intend on using Naan whenever I'm making homemade pizza. When the pizza is finished baking the edges are perfectly crisp and the inside with the filling on top is tender but holds the toppings well without flopping down.  So go head to your local Costco and buy some Naan to make this delicious pizza at home :o)

Naan Pizza

Store Bought Naan (preferably from CostCo)

Pizza Sauce

Diced Onion

Diced Red Pepper

Chicken Sausage, sliced

Shredded Mozzarella Cheese

Dried Oregano

Spread some pizza sauce on the Naan and top with your favorite pizza toppings. Bake until the cheese is nicely melted and the crust is crisp. Enjoy! 

There are so many different toppings you can use so the possibilities are endless :o)

Cinnamon Roll Crust Sweet Potato Pie

Fall is right around the corner and all I've been thinking about lately is pumpkin pie, pumpkin bread, sweet potato pie, hearty soup, hot apple cider, etc. I absolutely love the crisp fall air with beautiful fall foliage lining the side of the streets. Nothing beats taking a stroll through a forest preserve on a beautiful fall morning with some hot apple cider in hand and hearing the leaves crunch under your feet.

So with that thought in mind, I thought I'd start fall baking a little early this year by baking a phenomenal Sweet Potato Pie with Cinnamon Roll Crust. The pie filling recipe is one that I've used many times over the years so I knew it would be great. As for the Cinnamon Roll Crust recipe? I found it on Pinterest :o) It's a very creative twist for a pie crust but it's hard to tell after the pie has baked. Regardless, I highly suggest making this pie with the pie crust because it is pretty awesome together :o) (Even though it's 90 degrees in Chicago today, I still made this delicious pie)

Cinnamon Roll Pie Crust 

(Pinterest)

1 Pillsbury refrigerated pie crust

2 tsp cinnamon

1 tbsp unsalted butter, melted

Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.

Sweet Potato Pie 

(Very Best Baking)

2 large or 3 medium (about 1 1/2 to 2 lb. total) sweet potatoes, cut up into big cubes

1/2 cup (1 stick) butter or margarine, softened

1/2  cup granulated sugar

2/3 cup (5 fluid-ounce can) Evaporated Milk

2 large eggs, beaten

2 tablespoons packed brown sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

Whipped cream

Prepared Pie Crust

Cook sweet potatoes in boiling water for 10 to 15 minutes or until tender. Drain and cool slightly. Preheat oven to 350° F. Mash warm sweet potatoes and butter in large bowl. Stir in granulated sugar, evaporated milk, eggs and brown sugar. Stir in lemon juice, vanilla extract, cinnamon, nutmeg and salt. Pour into prepared pie crust. Bake in 350° F oven for 50 minutes to 1 hour or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with whipped cream. Serve immediately or refrigerate.

The Best Bagel Sandwich

I thought I'd share a bagel sandwich recipe that I make frequently. It definitely takes about 5 minutes to make and it's very filling. I'm a tad bit tired today so I'll just go ahead and post the picture and recipe for this amazing sandwich. I do recommend a good quality bagel because I think it's a make or break for a delicious sandwich :o)

Bagel Sandwich

1 good quality bagel (I recommend the freshly baked bagels from Dominicks)

Vegetable Cream Cheese

Dijon mustard

Deli sliced chicken

Romaine Lettuce

Thinly sliced tomato

Thinly sliced avocado

Muenster Cheese

Slice bagel in half. Spread thin layer of cream cheese and mustard on top of half of bagel. Then layer the other ingredients onto the bottom half of bagel and combine the two halves to create a delicious sandwich

Two posts in one day?!?! Yowza!!

I guess I'm trying to make up for lost time orrrr making a quick pasta dish for the work week. I love using Sunday evenings as "Cooking Evening"...basically making food to eat for dinner and make enough of it so I can eat it for lunch the next day.

I decided to make a creamy pasta dish for dinner tonight because I love anything with creamy tomato sauce. It's very similar to Penne Alla Vodka, but with wine! This recipe is absolutely delicious and one I'll continue to use years to come. The original recipe adds shrimp into the sauce but I decided to pass on the shrimp. If you're a fan of shrimp, I say go ahead and all the shrimp you want :o)

Penne Alla Wine

(aka Penna Alla Betsy by Ree Drummond minus the shrimp)

3/4 pounds Penne Pasta

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

1/2 cup White Wine

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil - To Taste

Salt To Taste

Pepper To Taste

Cook the penne pasta until tender-firm. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. Now add an 8 ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

*I like my sauce to have a little bit of spice, so I added a pinch or two of red pepper flakes.

*I also added some shredded parmesan cheese into the sauce while it was simmering.

I'm baaaaack :o)

I've been a bad bad bad blogger lately and haven't been updating my blog often! However, in my defense, I've been incredibly tired to bake or cook because work is crazy hectic lately. Plus, this summer has been brutally hot! I think for the month of July, we've had more than 20 days of 90+ degree heat in Chicago. Definitely not the type of weather where I'm inclined to crank up the oven to 300 degrees in a nice cool home :o) However, the plus side is I get to try different recipes that doesn't include the use of an oven.

Which brings me to the Chocolate Raspberry Chex Mix recipe. It's similar to Puppy Chow minus the peanut butter. It has melted semi sweet chocolate ships, melted butter, Chex Cereal, powdered sugar, and the secret ingredient (drum roll please)....Raspberry Jello!!!! It's the craziest concept but it's crazy good :o) Plus, it only takes a few minutes to throw everything together. I think next time I'll try using white chocolate chips and orange jello to make Creamsicle Chex Mix ;o) 

Chocolate Raspberry Chex Mix 

(Variation of a recipe from Chex.com)

9          cups Chex cereal

1 1/2    cups semisweet chocolate chips

1/3       cup butter

1           teaspoon vanilla

1 1/2    cups powdered sugar

1           box (8-serving size) Raspberry-flavored gelatin

Measure cereal into large bowl. In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 15 to 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. In 2-gallon large food-storage plastic bag, mix powdered sugar and gelatin. Add cereal mixture. Seal bag and shake until well coated. Spread on waxed paper; cool about 15 minutes. Store in airtight container.

Best grits ever!

I was first introduced to grits when I was on a family vacation in Florida. It took me several years to really appreciate grits because 99% of the time it lacks flavor! However, over the last year or two, I collected several recipes for grits...and the one I made today is absolutely delicious. 

It is packed with vegetables, spicy, and flavorful! 

Jalapeno Monterey Jack Grits (Big Cedar Lodge Restaurant)

1 tablespoon butter

1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)

1 tablespoon minced seeded jalapeño chili

1 garlic clove, minced

3 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

1 cup quick-cooking grits

1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper. Top off with shredded Parmesan cheese. 

Magnolia Bakery Corn Muffin

The first time I learned about Magnolia Bakery was in an episode of Sex and the City. I've never actually had a cupcake or muffin from the bakery. However, if the baked goods are exactly like the recipes in the recipe book, I think Magnolia is a must try the next time I'm in NYC.

I decided to make the Corn Muffins from the Magnolia Bakery book and it is by far the best corn muffins I've ever had. It's not very dense, it's moist, and it holds crumbs quite well. If you're a fan of corn muffins, this is a must try! 

Magnolia Bakery Corn Muffin

1 1/4 cup yellow cornmeal

1 1/4 cup all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups milk

3/4 cup unsalted butter, melted and cooled slightly

Preheat oven to 350 degrees. Grease well 9 cups of a 12 cup muffin tin. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful to not overmix. The batter may be lumpy. Fill the muffin cups about three quarters full. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake. 

Chocolate Pizzelle

I've been a bad blogger lately, I haven't updated this blog in a while! In my defense, I've been incredibly busy and having a hard time finding time to bake/cook.

That said, I think everyone will enjoy this delicious cookie. It's a Pizzelle cookie which is an Italian cookie that is very similar to a waffle cookie. Instead of shaping the dough using a cookie scoop and baking in the oven, it's made by using an Italian Pizzelle press. It's definitely time consuming but well worth the time. Plus, who doesn't enjoy a batter that is packed with cocoa?

Chocolate Pizzelle 

(Food Network)

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon finely grated orange zest

1/4 teaspoon fine salt

3 large eggs, at room temperature

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature

Vegetable oil spray

Confectioners' sugar, for dusting cookies

Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.