Peanut Brittle

Ingredients:
1 tsp butter
1 1/2 tsp baking soda
1 cup sugar
1/2 cup water
1/2 cup corn syrup
1 1/2 cup peanuts (I prefer Spanish peanuts)
1 tsp vanilla

Mix and set aside butter and baking soda. Mix and boil sugar, water and syrup to hardball (about 250 degrees).

Add peanuts and stir until yellow (about 3-5 minutes). Remove from heat and add butter mixture and vanilla.

Pour onto greased baking sheet.

Put in a package for your father-in-law because he loves it and it's a tradition to bring him some at Christmas... :)

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing. I do this recipe to the letter each time.

Verdict:
Thumbs up! I'm not a huge fan of brittle but I'm happy to make it for my father-in-law who loves it.

TIPS:
1. Mix the butter and baking soda. Have it prepared on a spoon so it can be mixed quickly into the recipe. Also set aside the vanilla where it can also be quickly added.

2. When you mix and boil the sugar, water and corn syrup, it will take several minutes to get to 250. But watch it, because it will go from about 230 to 250 really quickly. You will definitely need a candy thermometer.

3. When you add the peanuts, stir constantly. I keep the heat around 5-6. Too much lower and it will take a really long time to cook, too much higher and it will cook before you can blink. As SOON as you see the yellow color appear, push the pot off the heat and throw in the vanilla and the butter mixture. STIR, STIR, STIR! Otherwise it will burn, burn, burn. Immediately pour it onto a greased baking sheet.

4. I recommend using a metal spoon for all your stirring and stuff. I've never used anything besides metal because I think the heat would melt a lot of stuff. This is one of the hardest recipes I've ever tried, but if you do it once you can do it a thousand times.

Printable version:

Ingredients:
1 tsp butter
1 1/2 tsp baking soda
1 cup sugar
1/2 cup water
1/2 cup corn syrup
1 1/2 cup peanuts (I prefer Spanish peanuts)
1 tsp vanilla

Mix and set aside butter and baking soda. Mix and boil sugar, water and syrup to hardball (about 250 degrees).
Add peanuts and stir until yellow (about 3-5 minutes). Remove from heat and add butter mixture and vanilla.
Pour onto greased baking sheet.

Molasses Spice Cookies

Ingredients:
2 1/2 cups flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
granulated sugar, for rolling

Whisk together the flour, soda, spices, and salt. In another bowl, beat the butter, sugar, and molasses. Add the egg and beat 1 minute more. Blend in the flour mixture until you have a soft dough.

Divide in half; wrap and freeze for 30 minutes. Shape teaspoonfuls into balls; roll in sugar. Place 2 inches apart on a baking sheet.

Bake at 350 for 9-11 minutes until flattened and crackle-topped.

What I did differently from the recipe:
I didn't freeze them first, but the only reason I could gather to do that was to make it easier to roll the dough into balls. I just scooped them onto the baking sheet and they turned out just fine. I also just sprinkled them with sugar instead of rolling them in sugar.

What I'll do differently next time:
Same stuff.

Verdict:
Thumbs up. These were a great Christmas recipe and so easy to make! I loved that I had everything in the pantry already. Those are the best recipes.

Printable version:

Ingredients:
2 1/2 cups flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
granulated sugar, for rolling

Whisk together the flour, soda, spices, and salt. In another bowl, beat the butter, sugar, and molasses. Add the egg and beat 1 minute more. Blend in the flour mixture until you have a soft dough.

Divide in half; wrap and freeze for 30 minutes. Shape teaspoonfuls into balls; roll in sugar. Place 2 inches apart on a baking sheet.

Bake at 350 for 9-11 minutes until flattened and crackle-topped.

Peanut Butter and Jelly Muffins

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam.

Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.

What I did differently from the recipe:
I mix white flour and wheat flour anyway, so I just spooned out 1 3/4 cups of flour from my canister. Instead of using an egg substitute I used one egg. And instead of using strawberry jam, I used two different types that I had just small amounts of.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up. These weren't the best things ever but they were great for snacking on. I thought they had a good flavor.

Printable version:

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.

Sausage Balls

Ingredients:
1 lb ground sausage
1 lb sharp cheese, shredded cheddar
1 cup Bisquick

Leave cheese out to soften. Mix sausage and cheese, knead well. Sift Bisquick in and mix together with sausage and cheese. Form into 1 large ball. Then take off small portions to form small 1/2-inch sausage balls. Place sausage balls on a non-stick pan. Bake at 350 for 15-20 minutes or until done.

What I did differently from the recipe:
Nothing.

What I'll do different next time:
Nothing.

Verdict:
Thumbs up! Sausage balls are a classic party recipe and SO easy to make. Even if the final picture does make them look unappetizing....

Printable version:

Ingredients:
1 lb ground sausage
1 lb sharp cheese, shredded cheddar
1 cup Bisquick

Leave cheese out to soften. Mix sausage and cheese, knead well. Sift Bisquick in and mix together with sausage and cheese. Form into 1 large ball. Then take off small portions to form small 1/2-inch sausage balls. Place sausage balls on a non-stick pan. Bake at 350 for 15-20 minutes or until done.

Maple-glazed Pork Chops

You can thank Paula Deen for this recipe.

Ingredients:
4 tsp ancho chili powder
1 tsp kosher salt
6 pork chops
2 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about 4-6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes. Transfer the pork chops to a serving platter and serve with the syrup poured over them.

What I did differently from the recipe:
I believe we only had four pork chops. That didn't matter for the recipe though. Also, I didn't have balsamic vinegar so I used red wine vinegar.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Oh my gooooodness this was so good. Stephen had me cook his pork chops the way he likes them, but once he started smelling these he got REALLY jealous. He actually preferred them without the maple syrup mixture but I thought that added such a great flavor to these.

Printable version:

Ingredients:
4 tsp ancho chili powder
1 tsp kosher salt
6 pork chops
2 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about 4-6 minutes.
In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes. Transfer the pork chops to a serving platter and serve with the syrup poured over them.

Wassail

The wassail recipe can be found here.

This year I used peaches instead of apricots. It was an accident, but still tasted good. I also halved the recipe which was a good call.

Beef and Broccoli

I did a lot of things differently from how this recipe specified them to be done. I'll make side notes in italics for parts of this recipe.

Ingredients:
1 cup white rice
2 cloves garlic, crushed (I used 2 cloves minced)
1 Tbsp fresh ginger (I used 1 Tbsp ground ginger; we love the flavor)
3 Tbsp soy sauce
1 lb flank steak, cut in half lengthwise and thinly sliced across the grain (I used one pound of venison stew)
1/2 cup chicken broth
3 Tbsp dry sherry (I used 3 Tbsp orange juice)
1 tsp sugar
3 tsp sesame oil (I used 1 tsp sesame oil, 2 tsp vegetable oil as we don't like the flavor of sesame oil that much)
1 Tbsp cornstarch
1 Tbsp cold water
1 1/2 lbs broccoli (I used two 9-oz packages of frozen broccoli)

Prepare rice as label directs. In a medium bowl, combine garlic, ginger, and 1 Tbsp soy sauce. Add beef; toss gently to coat. Set aside.

In small bowl, combine broth, sherry, sugar, 1 tsp sesame oil, and remaining soy sauce. In another small bowl, combine cornstarch and water.

Cut broccoli florets into 1 1/2-inch pieces. Trim and peel broccoli stems; cut into 1/4-inch-thick diagonal slices. (I didn't do this step because I used frozen broccoli florets instead. Yay timesaver!) In skillet, heat 1/2 inch water to boiling on medium-high. Add broccoli. Cook 3 minutes or until tender-crisp; drain and set aside. Wipe skillet dry. In same skillet, heat remaining 2 tsp sesame oil on medium-high until hot. Add half of beef mixture; cook 1 to 2 minutes or until beef just loses its pink color throughout; stirring. Transfer beef to plate; cover with foil to keep warm. Repeat with remaining beef mixture. (With just one pound of meat I easily cooked it all at one time rather than splitting it up.) Add broth mixture to skillet; heat to boiling. Add cornstarch mixture and return to boiling; cook 1 minute or until sauce thickens slightly; stirring. Add broccoli; heat through. Remove from heat and stir in beef. Serve over rice.

What I did differently from the recipe:
You can see I changed several things just to tweak it. At the end I also put the venison back in with the broccoli and sauce just so everything would be mixed together.

What I'll do differently next time:
Same things.

Verdict:
Thumbs up!! We were gobbling this up. It was really good and very easy to make. Had a good flavor but not too much of any one thing. Definitely a keeper!

Printable version:

Ingredients:
1 cup white rice
2 cloves garlic, crushed
1 Tbsp fresh ginger
3 Tbsp soy sauce
1 lb flank steak, cut in half lengthwise and thinly sliced across the grain
1/2 cup chicken broth
3 Tbsp dry sherry
1 tsp sugar
3 tsp sesame oil
1 Tbsp cornstarch
1 Tbsp cold water
1 1/2 lbs broccoli

Prepare rice as label directs. In medium bowl, combine garlic, ginger, and 1 Tbsp soy sauce. Add beef; toss gently to coat. Set aside. In small bowl, combine broth, sherry, sugar, 1 tsp sesame oil, and remaining soy sauce. In another small bowl, combine cornstarch and water. Cut broccoli florets into 1 1/2-inch pieces. Trim and peel broccoli stems; cut into 1/4-inch-thick diagonal slices. In skillet, heat 1/2 inch water to boiling on medium-high. Add broccoli. Cook 3 minutes or until tender-crisp; drain and set aside. Wipe skillet dry. In same skillet, heat remaining 2 tsp sesame oil on medium-high until hot. Add half of beef mixture; cook 1 to 2 minutes or until beef just loses its pink color throughout; stirring. Transfer beef to plate; cover with foil to keep warm. Repeat with remaining beef mixture. Add broth mixture to skillet; heat to boiling. Add cornstarch mixture and return to boiling; cook 1 minute or until sauce thickens slightly; stirring. Add broccoli; heat through. Remove from heat and stir in beef. Serve over rice.

Chicken Vegetable Chowder

Ingredients:
3 bacon slices, chopped
1 small onion, diced
3 Tbsp flour
2 (14-oz) cans chicken broth
2 (15-oz) cans Veg-All, drained
2 cups chopped cooked chicken
1/2 cup whipping cream
1/4 tsp pepper

Cook bacon in Dutch oven over medium-high heat 10 minutes or until crisp. Add onion, and saute 5 minutes or until tender. Stir in flour; whisk in chicken broth until smooth. Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thickened.

Stir in canned vegetables and remaining ingredients; cook until thoroughly heated. Serve immediately.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! Great soup for cold weather. It was kind of a comfort food for me because I love chicken soup, chowders, and vegetables. To have all those wrapped up in one was really good.

Printable version:

Ingredients:
3 bacon slices, chopped
1 small onion, diced
3 Tbsp flour
2 (14-oz) cans chicken broth
2 (15-oz) cans Veg-All, drained
2 cups chopped cooked chicken
1/2 cup whipping cream
1/4 tsp pepper

Cook bacon in Dutch oven over medium-high heat 10 minutes or until crisp. Add onion, and saute 5 minutes or until tender. Stir in flour; whisk in chicken broth until smooth. Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thickened. Stir in canned vegetables and remaining ingredients; cook until thoroughly heated. Serve immediately.

Caramel Brownies

Ingredients:
3/4 cup (1 1/2 sticks) butter
4 oz unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cups flour
2 tsp vanilla extract
1 cup chopped pecans
1 bag (12 oz) chocolate chunks
1 package (14 oz) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350. In large microwave-safe bowl, melt together butter and chocolate in microwave oven for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into 13x9 pan. Sprinkle with 1 cup chocolate chunks.

In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks.

Bake at 350 for about 35 minutes or until top is dry to the touch. Let cool completely. Cut into squares and serve.

What I did differently from the recipe:
I left out the pecans because I prefer my brownies without nuts. Other than that, I didn't do anything differently.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs UP!! Wow, these were sooo good. And sooo messy. They were kind of blobby because of the melted caramel in the middle, but who cares?? The only thing I hated about this recipe was unwrapping each individual caramel. My fingers were killing me by the end. Also, I always use a metal spoon to stir when I'm making candy, so trust me, if you have one, you'll want to use it for the caramels. The caramel drops off so much easier when it's done.

Printable version:

Ingredients:
3/4 cup (1 1/2 sticks) butter
4 oz unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cups flour
2 tsp vanilla extract
1 cup chopped pecans
1 bag (12 oz) chocolate chunks
1 package (14 oz) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350. In large microwave-safe bowl, melt together butter and chocolate in microwave oven for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into 13x9 pan. Sprinkle with 1 cup chocolate chunks. In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks. Bake at 350 for about 35 minutes or until top is dry to the touch. Let cool completely. Cut into squares and serve.

Raspberry Cheesecake Bars II

Okay, funny story. Remember this recipe? Well, I wanted to make it for Thanksgiving, so I found it in the cookbook and made it, the whole time thinking something was a bit different. Turns out it was a different Raspberry Cheesecake Bar recipe. I have no pictures because I thought I was making a recipe I'd already made. It's not very different. I liked the other recipe better but I also used the wrong size pan for this one! Anyway, I wanted to give you the option to try BOTH recipes and compare them yourselves!

Ingredients:
2 cups flour
1/4 cup sugar
1/2 tsp salt
3/4 cup stick butter, softened
1/3 cup light corn syrup
2 packages (8 oz each) cream cheese, softened
3 large eggs
1 cup light corn syrup
2 tsp vanilla
3/4 cup raspberry jam
Powdered sugar, if desired

Heat oven to 375. Grease bottom and sides of rectangular pan, 13x9, with shortening.

Beat flour, sugar, salt, butter, and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.

Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.

Bake 35-40 minutes or until edges are light golden brown and filling is set. Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled.

Cut into bars. Sprinkle with powdered sugar if you wish. Refrigerate any remaining bars.

What I did differently from the recipe:
I used a 9-in square pan instead of a 9x13 pan. It made the bars higher but I didn't have to cook them any longer.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I think I like the other recipe better although I'm not sure why. You try it and see what you think!

Sweet Potato Casserole

Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs

1 cup brown sugar
1/2 cup flour
1/2 cup softened butter

Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.

What I did differently from the recipe:
When I started mixing the brown sugar topping, I got distracted and went a little crazy. So instead of mine being "crumbly" it was definitely smooth like icing. What's a girl to do? I just dropped it in spoonfuls over the sweet potatoes anyway. I figured even though the look wouldn't be right, the taste would be.

What I'll do differently next time:
Not mix the brown sugar mixture so much!

Verdict:
Thumbs up! Very good and very easy. I thought it was very sweet so I might halve the brown sugar topping next time I make it, but other people that ate it said they didn't think it was too sweet. I guess it's just a personal opinion!

Printable version:

Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs

1 cup brown sugar
1/2 cup flour
1/2 cup softened butter

Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.

Squash Casserole

Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed

Preheat oven to 350. Saute squash and onions with the butter until tender. Drain.

Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love this recipe. It's super easy and I just love the texture of the crackers and the taste of the squash, onions and cheese together. This is a recipe I would make more often if Stephen would eat onions. I guess I could leave them out but I love the flavor!

Printable version:

Ingredients:
3 cups zucchini or yellow squash, sliced
1/4 cup chopped onion
4 Tbsp butter
2 beaten eggs
1/4 cup milk
1/2 tsp salt and pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed

Preheat oven to 350. Saute squash and onions with the butter until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9x13 casserole dish and top with cheese and crackers. Bake for 20 minutes.

Cheesy Broccoli Rigatoni

Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided

Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside.

Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.

What I did differently from the recipe:
We ended up not using any oil, but I doubt that made a difference. We had to add more flour to the sauce than the recipe stated - I didn't think it was thick enough. I probably added about 1/8 more cup, and could have easily added 1/4 cup to 1/2 cup depending on how fast it thickened. We also sprinkled some shredded Parmesan on top, because - YUM!

What I'll do differently next time:
Same with the flour.

Verdict:
Thumbs up! This was really quick and easy, and so good. I love casseroles more than I used to. They have a bad rep, but this proves they can be delish!

Printable version:

Ingredients:
12 oz uncooked rigatoni
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp salt
1 Tbsp olive oil
2 1/2 cups milk
5 cups broccoli florets
2 cups shredded mozzarella cheese, divided

Cook the pasta according to package directions. Meanwhile, in a large saucepan, saute the garlic in butter over medium heat for 2 minutes. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside. Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain and rinse with cold water. In a 13x9 baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. Cover and bake at 350 for 25-30 minutes or until heated through.

Double Chocolate Cookies

Ingredients:
1 (12-oz) package semisweet chocolate chunks
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp salt
10 Tbsp unsalted butter
1/2 cup sugar
1 1/2 cups brown sugar
4 eggs
2 tsp instant coffee granules (Go here for free samples of instant coffee)
1 1/2 tsp vanilla

Melt chocolate in microwave for 30 seconds. Stir. Repeat until smooth. Sift together flour, cocoa, baking powder and salt. Cream butter with sugars until smooth. Beat in eggs one at a time; then stir in coffee granules and vanilla until well blended.

Stir in melted chocolate. Using wooden spoon, stir in dry ingredients just until blended. Cover and let stand for 35 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.

What I did differently from the recipe:
I halved it, and used some semisweet chocolate chips and some baking chocolate. Other than that, nothing.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up! Very good and so easy to make! These had kind of a brownie texture to them, which I liked. Tasty!

Printable version:

Ingredients:
1 (12-oz) package semisweet chocolate chunks
2 cups flour
1/2 cup cocoa
2 tsp baking powder
1 tsp salt
10 Tbsp unsalted butter
1/2 cup sugar
1 1/2 cups brown sugar
4 eggs
2 tsp instant coffee granules
1 1/2 tsp vanilla

Melt chocolate in microwave for 30 seconds. Stir. Repeat until smooth. Sift together flour, cocoa, baking powder and salt. Cream butter with sugars until smooth. Beat in eggs one at a time; then stir in coffee granules and vanilla until well blended. Stir in melted chocolate. Using wooden spoon, stir in dry ingredients just until blended. Cover and let stand for 35 minutes. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.

Honey and Apple Pork Chops

Note: Instead of using this sauce with ribs, I used pork tenderloin. Therefore my pictures don't match up with the original recipe. I will post both the original recipe and my changes at the bottom.

Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.

Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.

Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each.

Wrap in foil and bake in 325 oven for 20-25 minutes.

What I did differently from the recipe:
I used pork tenderloin instead of ribs. I omitted the chili sauce because I didn't have any on hand. I also fried the pork chops and then baked them, rather than baking them the whole time.

What I'll do differently next time:
Same as above, although if I had chili sauce I might add it. I also might add some baked apples the next time because they would be really good mixed in with this sauce.

Verdict:
Thumbs up! This sauce was sweet and tangy, and so delicious. It was also super easy, which you know I love. Before we were done with our first pork chop, we had almost decided to do this again for dinner the very next night. It was definitely so good!

ORIGINAL RECIPE PRINTABLE VERSION:
Ingredients:
3 pounds pork country-style ribs
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

Place ribs in a shallow roasting pan. Bake, uncovered in a 350 oven for 1 hour. Drain off fat. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes. Spoon 1/3 cup of the sauce over the ribs. Bake, covered for 45-60 minutes more or until tender, turning ribs and spooning 1/3 cup more of the sauce over ribs after 25 minutes. Heat remaining sauce and pass with ribs.

MY RECIPE PRINTABLE VERSION:
4-6 pork chop tenderloins
1/2 cup chopped onion
2 cloves minced garlic
1 Tbsp cooking oil
3/4 cup bottled chili sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 Tbsp Worcestershire sauce
1/2 tsp dry mustard

For sauce, in a medium saucepan cook onion and garlic in hot oil until tender. Stir in chili sauce, apple juice, honey, Worcestershire sauce and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Place pork chops and sauce in a sturdy ziploc bag. Marinate, turning pork chops in sauce every so often, 15-20 minutes if possible.
Place pork chops in skillet over medium heat with just a bit of cooking oil. Cook on both sides for 5 minutes each. Wrap in foil and bake in 325 oven for 20-25 minutes.

Pizza Soup

Ingredients:
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish

In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent.

Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.

What I did differently:
I just used regular elbow macaroni. I'm not even sure what "riso" or "acini di pepe" are without Googling them. Other than that I did everything the same.

What I'll do differently next time:
Maybe add a meat to the mixture.

Verdict:
Thumbs up. It was a good recipe - not the best ever - but good. I'm not a huge fan of fennel but I still added it, but it could definitely be left out. One thing that might make this better would be to add something like ground beef or even pepperoni. I'm a fan of this soup because of how well it supposedly freezes. Those recipes are always my favorite!

Printable version:

Ingredients:
3/4 cup riso or acini di pepe soup macaroni, uncooked
3/4 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
2 cloves garlic, peeled and minced
1 tsp olive oil
2 cups beef broth
2 cups tomato sauce
2 tsp dried basil
1 tsp ground fennel
2 oz mozzarella cheese, shredded
dried basil for garnish

In a large pot, cook macaroni in boiling water about 10 minutes or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, fennel and cooked macaroni; simmer 10 minutes. Mixture will thicken. Add water to achieve desired consistency. Ladle soup into bowls. Top each serving with cheese and a pinch of basil.

Chicken Tenders II

Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.

Bake 12-14 minutes, turning halfway through, until no longer pink in the center.

What I did differently from the recipe:
This was supposed to be a "heart healthy" recipe. Instead of using the "egg product" I used one egg. It was just enough for the 1.5 pounds of chicken I was making. Also, I read the recipe wrong in the first place. Instead of using vegetable oil spread, I just read vegetable oil!! Fortunately I totally forgot about that step when making the recipe. No worse for wear!

What I'll do differently next time:
Same, although I might actually try drizzling some butter over them like the recipe suggested.

Verdict:
Thumbs up!! We have a tried-and-true chicken tenders recipe that I've used for four years now. You should have seen the look on Stephen's face when I said I wanted to try a new recipe. Not surprisingly, he liked this one! It is much faster and not as greasy as the other version, but still not quite as good. Definitely a keeper and much healthier if you're worried about that.

Printable version:

Ingredients:
2/3 cup Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 Tbsp vegetable oil spread, melted

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.

In a resealable food-storage plastic bag, stir together Bisquick, Parmesan, salt and paprika. Dip the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Drizzle vegetable oil spread over chicken.

Bake 12-14 minutes, turning halfway through, until no longer pink in the center.

Onion Rings

Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper

In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours. Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown.

Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.

What I did differently from the recipe:
I halved the buttermilk and flour because I knew I wouldn't need that much. Also, as usual, I didn't soak the onions for 2 hours like stated. And trust me, it didn't matter!

What I'll do differently next time:
Same as above.

Verdict:
Thumbs UP!! Oh man, these were incredible! I told Stephen I am never buying onion rings again (exception to the rule - Varsity!!) because these were so easy and cheap to make! I ate the entire onion of onion rings by myself because Stephen doesn't like them. That's probably really unhealthy, huh??

Printable version:

Ingredients:
3 cups buttermilk
1 cup flour, plus extra for dredging
1 large white onion
vegetable oil, for frying
salt and pepper

In a medium-shallow bowl, whisk together the buttermilk and flour. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings. Put the 14 largest onion rings in the bowl and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.

Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350. You'll probably need anywhere from 2-4 cups of oil. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.

Cheesy Italian Chicken Bake

Ingredients:
2 cups tomato pasta sauce
1 package (about 1 lb) chicken breast tenders
1 1/2 cups shredded Italian cheese blend
8 oz uncooked spaghetti

Heat oven to 350. Into ungreased 8-inch square glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese.

Bake uncovered 30-35 minutes or until mixture is bubbly and chicken is no longer pink in center. Meanwhile, cook spaghetti as directed on package; drain. Serve chicken and sauce over spaghetti.

What I did differently from the recipe:
Well, I did use mozzarella cheese instead of Italian because we had more of that already open. And then at the end we added Parmesan on top. But that's all!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! What a simple recipe! We loved it - it was almost like the chicken parmesan recipe I make but just different enough, with the noodles and cheese on top and everything. This is going to become a regular in our house, I can tell!

Printable version:

Ingredients:
2 cups tomato pasta sauce
1 package (about 1 lb) chicken breast tenders
1 1/2 cups shredded Italian cheese blend
8 oz uncooked spaghetti

Heat oven to 350. Into ungreased 8-inch square glass baking dish, spoon and spread 1 cup of the pasta sauce. Top with chicken tenders in single layer. Spoon remaining 1 cup sauce over chicken. Sprinkle with cheese.

Bake uncovered 30-35 minutes or until mixture is bubbly and chicken is no longer pink in center.

Meanwhile, cook spaghetti as directed on package; drain.

Serve chicken and sauce over spaghetti.