Nutella Banana Bread

I am late getting on the baking with Nutella bandwagon. There's so many recipes out on the blogsphere. I imagine I have a dozen or more in my bookmarks to try. We don't seem to have bananas left for baking very often, so when we do I quickly take advantage of them.

It's hard to decide whether or not to make my favorite banana bread recipe or a new one. I decided to substitute Nutella for Peanut Butter in this recipe. Unfortunately the flavor of the bananas overpowered the Nutella. The bread was still delicious. I think next time, I will use less bananas and more Nutella.


Nutella Banana Bread
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda

Preheat oven to 325 degrees F . Grease and flour a large or two smaller loaf pans.
In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; beat well. Stir in nutella, bananas, flour and baking soda until blended. Fill muffin cups 3/4 full.

Bake for 40 - 45 minutes, or until a toothpick inserted into center comes out clean. Remove to a wire rack to cool.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday.

Pumpkin Spice Cake

Every year during pumpkin season I always ask myself why I only make pumpkin recipes in the Fall. Pumpkin is so versatile, it can be used in savory or sweet recipes.

This cake is actually the first recipe I baked in our new house. When I saw this recipe over at One Crazy Cookie, two things caught my eye......the chocolate chips and the fact that one of the little boys at Tiffanee's preschool thought these were FANTASTIC! Besides the delicious pumpkin and spice flavors, this cake has a cream cheese icing! If you're looking for a deliciously moist pumpkin cake for the holidays, give this one a try!!!



Pumpkin Spice Cake
Recipe courtesy of One Crazy Cookie

1 16 oz. can pumpkin
4 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Beat together pumpkin, eggs, oil and vanilla until smooth. Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan. Bake 30-35 minutes. Frost when still slightly warm.

Frosting:
8 oz. cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
pinch of salt
Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency. Spread over warm cake.

Store covered in the refrigerator.

I am linking this to Tasty Tuesday!!

Herbed Spaghetti Squash

I have been a bit of a slacker with my posts lately, moving has taken a tole on my cooking!

As I was looking for a recipe to post today, the ones remaining in my drafts were either squash or something pickled. I've made spaghetti squash only once before and I don't think I let it bake long enough. Spaghetti squash is so fun to make. You bake the squash and then use a fork to scrape out he strands of "spaghetti" in the squash. This would be a fun dish to make with kids.




Herbed Spaghetti Squash
Recipe courtesy of Emeril Lagasse

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, parsley and sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

I am linking this to Tasty Tuesday.

Caramelized Onion, Cabbage and Sweet Potato Chowder

Are you a follower of Eats Well With Others? If not, you should check it out, I think you'll want to follow. Not only does Joanne have some delicious recipes that are good for you too, she also tells the best stories. Besides a terrific blog, Joanne's a med student and runs marathons. Can you say amazing?

A few weeks ago Joanne posted this soup, I thought it sounded delicious and I just happened to have a head of cabbage in the fridge. My husband is always telling me how much he dislikes cooked cabbage, so to humor him, I added some Italian sausage to Joanne's recipe. A soup is always better, where Tim's concerned, if it has meat in it. We so enjoyed this soup and Tim didn't even mind the cabbage.



Caramelized Onion, Cabbage, and Sweet Potato Chowder with Rosemary

Serves 4-5, adapted from Vegetarian Times September 2011 (Courtesy of Eats Well With Others)

Ingredients:

1/2 cup pomegranate juice
1 tbsp soy sauce
2 tsp apple cider vinegar
2 tbsp olive oil, divided
2 tbsp unsalted butter, divided
12 oz cabbage, cut into large dice (6 to 7 cups)
3 large onions, cut into large dice
3 cloves garlic, minced
1 lb sweet potato, diced
2 tbsp fresh rosemary leaves

Method:

1. Combine pomegranate juice, soy sauce, and vinegar in small bowl.

2. Heat 1 tbsp olive oil and 1 tbsp butter in skillet over medium-high heat. Add cabbage and season with salt, if desired. Cook 5 to 7 minutes, stirring occasionally. Transfer to shallow bowl.

3. Heat remaining 1 tbsp oil and 1 tbsp butter in large pot over medium heat. Add onions and season with salt. Cover and cook 8-10 minutes, or until onions are softened, stirring occasionally. Uncover and cook 16 to 18 minutes, or until onions are golden brown. Add garlic, rosemary and pomegranate mixture, stirring to scrape up browned bits on pan bottom. Bring to a simmer and cook 1 minute. Add cabbage, sweet potato cubes, and 5 cups water. Bring to a boil. Reduce heat to medium-low, partially cover and cook 15 minutes. Season to taste with salt and pepper.

Note: I added 3 links of Sweet Italian Sausage to this recipe.

I am linking this to Tasty Tuesday,. Foodie Friday and Full Plate Thursday.

Graduation Candy Pops

A few weeks ago I was looking to make something fun for Mike's graduation party! I found this recipe for graduation pops on Bakerella's blog. When Mike saw them, he said "crafty"! We all laughed about the different meanings of "crafty". In this case, I am hoping he meant that in a good way.

You'll find the assembly instructions here! I used red hots for the tops and Ghirardelli chocolate squares for the mortarboards. These were easy to make. The most challenging part was finding all of the ingredients.



I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesdays!

Crock Pot Chocolate Cake

If you follow my blog you know I use my Slow Cooker a lot. Nothing's better than coming home after work and having dinner ready to go. As you continue to use your slow cooker you learn some dishes are more suited to the slow cooker than others.

Until recently, I had never used my slow cooker for a dessert. A few weeks ago during one of our first camping trips, I tried this Apple Crisp. Wow, dessert does work in the slow cookert!! After my first success, I found this recipe for Crock Pot Chocolate Cake. I never would have thought a chocolate cake would bake in the slow cooker but it does. Don't expect the same texture as a cake baked in the oven. The texture of a slow cooker cake is more like a flourless chocolate or pudding cake. A trick I learned when I made the Apple Crisp is to take a towel or a few paper towels and put them under the lid. You'll find this absorbs the steam and moisture and helps the desserts to bake. If you're a camper, like I am or if you don't want to heat up your oven this summer, give this cake recipe a try!



Crockpot Chocolate Cake

• 1 pkg. two layer chocolate cake mix
• 3 oz. pkg. instant chocolate pudding mix
• 4 eggs
• 1 cup water
• 2 cups sour cream
• 3/4 cup vegetable oil
• 3/4 cup semisweet chocolate chips
• 1/4 cup milk chocolate chips

Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.

Beer Marinated Pork Chops

I first posted this two years ago, thrilled to be grilling after a long winter. If you're like me and have childhood memories of shoe leather pork chops, give this recipe a try. This marinade produces a delicious, tender pork chop.


Pork Chops in Beer Teriyaki Marinade

2/3 cup soy sauce
1/4 cup mirin (syrupy rice wine)
1/4 cup cider vinegar
1/3 cup sugar
2 tablespoons chopped fresh ginger root
2/3 cup of your favorite beer (no dark)
4 1" thick rib or loin pork chops

In a saucepan combine the soy sauce, mirin, vinegar, sugar, gingerroot and the beer. Simmer until the mixture is reduced to about 1 1/3 cups. Let the marinade cool until it is room temperature. In a shallow baking dish or plastic bag, cover the chops thoroughly with the marinade. Marinate overnight, turning them several times.

Pour the marinade in a saucepan and boil it for five minutes. Grill the pork chops on a oiled rack set about 4 inches over glowing coals, basting them with the marinade while cooking, Cook 8 - 10 minutes of each side.

I am linking this to Tasty Tuesday, Tuesday's at the Table, Tempt My Tummy Tuesday and Tuesday Night Supper Club.

Hamburger Casserole - Revisited

Do you cook as much in the summertime? Although it's not summertime here yet, we've been so busy. Between enjoying the new camper, working in the yard and graduation, there's just not enough hours in the day. Not a lot of recipes to blog about. There's been a lot of pasta, burgers or brats on the grill, leftovers and pizza. The end result? Not many recipes in my drafts folder. Therefore, I am going to share another recipe from my early days of blogging.

My Dad is very much a meat and potatoes man and those two better not be mixed together. Except for this dish! This is the only casserole I can ever remember my Dad eating.



Hamburger Casserole
Into a well buttered casserole dish, place layers in order . Season each layer with salt and pepper.
2 -3 medium potatoes, sliced
2 -3 carrots, sliced
Can of peas (drained, saving liquid)
1 onion, sliced
1 stalk of celery, sliced
Over top of vegetables, placed 1 pound of ground beef, browned and drained.
Combine liquid from peas with can of tomato soup and pour over the top of ground beef.
Cover. Bake at 325 for 2 hours.

I am linking this to Tempt My Tummy Tuesday, Tasty Tuesday's, Tuesday's at the Table, Tuesday Night Supper Club.

Mrs. Flint's Banana Bread - Revisited

In honor of Mother's Day, I am featuring recipes from some of the mother's who have touched my life. Today's recipe is from my good friend Larry's mother. If you like banana bread, give this recipe a try! She always said it was the glaze and really ripe bananas that made this bread so delicious.



Mrs. Flint's Banana Bread

Cream together 1 cup sugar and 1/2 cup butter. Add two eggs, 3 mashed RIPE bananas, pinch of sale, 1 teaspoon of soda, 1/2 teaspoon baking powder and 1 3/4 cup flour.

Bake in greased and floured loaf pans at 350 for 45 - 60 minutes. Makes two medium size loaves.

Glaze while still warm with a glaze of powdered sugar, butter, vanilla and milk.

I am linking this to Tuesday's at the Table, Tempt My Tummy Tuesday, Tasty Tuesday's and Tuesday Night Supper Club.

White meat or dark meat? For years I have been a white meat and only white meat eater. Lately, I've started eating chicken thighs, too. They're a lot more moist and you can't beat the price. I've watched a few episodes of Rachael Ray's new show, Week in A Day. This recipe caught my eye. I love the depth of flavor the beer brings to the chicken. This make a great weeknight meal. You can make the recipe ahead and just reheat for serving!!!.

Beer-Braised Chicken Thighs

TOTAL TIME:2 hr 5 min

Prep:20 min

Inactive Prep:1 hr 0 min

Cook:45 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, seeded and chopped
• 2 to 3 cloves garlic, chopped

• 2 tablespoons chopped fresh thyme
• 1 rounded tablespoon all-purpose flour
• 1 (12-ounce) bottle lager beer
• 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
• 1 cup chicken stock
• 2 tablespoons hot sauce
• Scallions, white and green parts, thinly sliced, for garnish
• Warm baguette, for mopping

Directions

Pat the chicken thighs dry, and season with salt and pepper.

Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.

Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.

Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

I am linking this to Tasty Tuesday, Tuesday's at the Table, Tempt My Tummy Tuesday and Tuesday Night Supper Club.

Cream Cheese Enchiladas

If you purchase those rotisserie chickens at the store or roast your own chicken, this recipe is the perfect one for the leftover chicken. The flavors in this one are delicious. It's quick and easy to put together. I halved the recipe, it made the just the right amount for dinner, with leftovers for our lunches. I made the recipe as written but did bake it at 350 for 20 minutes covered and 10 minutes uncovered, to melt the cheeses.

Enchiladas De Pollo (Cream Cheese and Chicken Enchiladas)

Makes 20-24 enchiladas

Recipe from Paula Deen Courtesy of Tomatoes on the Vine

Ingredients:

4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded

One 8-ounce package cream cheese, at room temperature

One 10.75-ounce can condensed cream of chicken soup

Two 4-ounce cans diced green chilies, with juice

6 green onions, chopped, including green tops

20-24 four tortillas (7-inch diameter)

Two 10-ounce cans enchilada sauce

2 cups (1/2 pound) grated Monterey Jack cheese

4 cups (1 pound) grated sharp cheddar cheese

Sour cream, for garnish

Shredded lettuce, for garnish

Diced tomatoes, for garnish

Salsa, store-bought or homemade, for garnish

Directions:

1. Preheat the oven to 250 Degrees F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray.

2. Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up.

3. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas. Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles.

4. Cover the dishes with foil and bake for 30 minutes. Uncover and bake for 10 more minutes. To serve, cut between the enchiladas and serve from the dish. Have bowls of sour cream, shredded lettuce, diced tomatoes, and salsa, for garnish.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Kielbassa and White Beans

Do you shop at a warehouse club, you know Costco, Sam's, BJ's? At my house, we're Costco shoppers. One of the main reasons, their wine selection is fantastic! Of course, a lot of the things you buy are in larger quantities. Perfect if you have a big family. Since it's just Tim and I, sometimes I find myself trying to figure out what to do with something I have in large quantities. This summer we bought a package of kielbasa, perfect for summer grilling. I wanted to find a winter recipe for kielbasa. I found this recipe several months ago, bookmarked it but kept passing it over when planning the weekly menu. Tim's not a big fan of dishes with cooked tomatoes, so I was concerned he wouldn't like this one. With the kielbasa still in the freezer, I decided to give it a try. Tim said he really liked this recipe, the rosemary is delicious with the sausage.

I made the recipe as written below. Next time, I would not use any additional oil to brown the sausage. I would just add a little olive oil, if needed, to the pan before browning the onions or garlic. I used Great Northern Beans but any of those beans or even a mixture, would be delicious!



Recipe courtesy of Food.com
1 -2 tablespoon oil or 1 -2 tablespoon butter
1 lb smoked kielbasa, sliced 1/2 inch thick
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 1/2 ounce) can peeled diced tomatoes
1 (16 ounce) can great northern beans or 1 (16 ounce) can navy beans or 1 (16 ounce) can cannellini beans, drained
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 35 mins
1 Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.
2 Reduce heat to medium, add onions and cook until transparent.
3 Reduce heat to low, add garlic and herbs and cook 1 minute.
4 Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

I am linking this to Tasty Tuesday and Tempt My Tummy Tuesday's.

Madame's Chicken

Do you own a Le Creuset Dutch Oven or as they call it a French Oven? I've been eying them for a year or so but couldn't bring myself to spend the money for one. I found a Kirkland brand one at Costco. The reviews were very good and it was one fourth the price. I love the beautiful red color , it browns and cooks meats perfectly. Since my purchase, I've been watching for recipes just so I can use it more. When I saw this recipe over at one of my favorite blogs, There's Always Thyme to Cook, I bookmarked it for a Sunday dinner sometime soon!

I am giving you the recipe as Carol posted it. I used all thighs. Also, so I would have a one pot meal, I added potatoes and carrots.

Mme. Lascourrèges Chicken with Shallots
Source: The French Farmhouse Cookbook by Susan Herrmann Loomis
posted by bubbeskitchen (Renee Ascher)
Courtesy of There's Always Time in the Kitchen


3 tablespoons olive oil
1 chicken (3 1/2 to 4 pounds; 1 3/4 to 2 kg), cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs)
3 tablespoons red wine vinegar
4 large shallots, peeled and minced
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves

Preheat the oven to 425°F

Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper.

Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked ( the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes. Mince the parsley.

Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve.

I am linking this Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday.

Pot Roast Carbonnade

Are you ready for a perfect winter recipe that isn't soup. Who's your favorite Next Food Network Star winner? Mine is Melissa d'Arabian. Although, I question how she can make some of these dinners for ten dollars, I love the her show Ten Dollar Dinners. I saved this recipe after watching her prepare this dish on an episode last winter.

I made a couple of minor changes to the recipe. I omitted the prunes, mainly because I didn't have any. I added potatoes, so as to have a complete meal when I took it out of the oven. If you have an afternoon to devote to making a fabulous dish, give this one a try, you won't be sorry.



Pot Roast Carbonnade
Recipe courtesy of Melissa d'Arabian Ten Dollar Dinners

1/2 pound slab bacon, cut into large lardons
2 medium onions, sliced
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into large cubes
5 carrots, peeled and cut into large chunks
Generous tablespoon all-purpose flour
12 ounces beer (dark or light, depending on your preference)
6 prunes
1 tablespoon dried thyme
1 cup beef stock

Directions
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.

Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.

Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.

Crock Pot Taco Soup

Is it soup weather where you live? Much of the country is in the midst of winter weather! We've been lucky so far this winter. Just yesterday in Omaha we received our first major snowfall of the season in the form of about 8 inches of snow. How much snow do you have on the ground?

When it's cold and snowy, there's nothing better than a warm bowl of soup. If you like tacos, give this one a try. It's a delicious hearty soup that can be made without without the meat!

Courtesy of A Year of Slow Cooking--

2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes

--1 can tomatoes and chiles
--1 packet taco seasoning

--1 packet ranch dressing mix

--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Peppermint Whoopie Pies

If you have a Trader Joe's in your area, did you have the Candy Cane Joe Joe's cookies this holiday season? If so, you know how delicious they are. These cookies were my inspiration for Christmas Eve dessert, Peppermint Whoopie Pies. When I shared with people I'd be making Whoppie Pies, most people didn't know what Whoopie Pies were. They'd say are they like Moon Pies? Funny after I decided to make them, I received my Bon Appetit with an article discussing whether Whoopie Pies or Macarons are the new cupcake. My vote would be for Whoopie Pies, Bon Apetite chose Macarons.

These were were fun and easy to put together. I used a medium cookie scoop and it worked perfectly. Although, mine weren't all a unfiform size. These are like little cake tops filled with delicious marshmallow frosting. If you haven't tried Whoopie Pies yet and are looking for a new dessert, give these a try.



Peppermint Crunch Whoopie Pies
Recipe Courtesy of Paula Deen
Prep. Time: 45 minutes
Cook time: 12 minutes/batch of cookies
Level: Intermediate
Yield: 18-21 large whoopie pies or 33-38 medium

For Cookies
Ingredients:
3 cups sugar
1 cup unsalted butter, softened
4 large eggs, room temperature
½ cup vegetable oil
1 tablespoon vanilla
6.5 cups all-purpose flour
2 cups unsweetened cocoa powder
1 ½ tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups milk

Directions:
Preheat oven to 350 degrees. Line two half-sheet pans with Silpats or lightly grease.

In a large (at least 5 quart) bowl of stand mixer, cream sugar and butter with paddle attachment for 3-5 minutes. Add eggs, beating well after each. Add vegetable oil and vanilla and beat.

In a large separate bowl, sift dry ingredients together.

With mixer on very low speed, gradually add half of the dry ingredients to the egg mixture. Blend well. With mixer running on low, add 1 1/2 cups of the milk. Mix until blended. Repeat with remaining dry ingredients and milk.

Using a standard 1/4-cup ice cream scoop, place batter on baking sheets, spacing 2-3” apart. Bake 12 minutes, rotating pans (move lower pan to top level and top level to lower level) after the first 6 minutes. Remove cookies from oven and transfer to cooling racks. Repeat with remaining batter. Don’t worry if some are a little cracked on the top – that’s normal! Cool completely prior to filling.

For Filling
Ingredients:
1 1/2 cups butter
1 1/2cups vegetable shortening
9 cups confectioners’ sugar
4 cups marshmallow creme
4 tablespoons milk
1 teaspoon peppermint extract
½ teaspoon salt
1 lb hard peppermint candies

Combine first 7 ingredients in large bowl of mixer and beat until fluffy with paddle attachment.

Place peppermints in heavy plastic bag and crush with hammer or flat side of meat tenderizer. Sift crushed mints through fine sieve to separate dust from bits of candy. Fold ½ of candy bits plus “dust” into the filling. Reserve other half of candy pieces for garnish.

ASSEMBLY: Place a scoop of filling on the flat side of one cookie. Place another cookie, flat side down on top, pressing down gently. Roll edges of icing in remaining crushed peppermints.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at The Table.

Philly Spaghetti

Have you ever made any of the recipes on the inside of the Philadelphia Cream Cheese package? I think 99% of the recipes I've seen on there are for desserts or some sort of dip. When I saw this recipe for Philly Spaghetti, I was intriqued. I couldn't decide if it sounded good or awful. I was a little reluctant but decided to give it a try.

I am so glad I did. This spaghetti is delicious. The cream cheese adds another dimension to the flavor.

Philly Spaghetti
Recipe Courtesy of Kraft
3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
How to make it
Cook spaghetti as directed on package.
Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at The Table.

Brrr-ownies

Brownies are like chocolate chip cookies, there are a zillion recipes out there. Do you have a favorite recipe you always make? Or are you like me and you keep trying new recipes? I first saw this recipe on my friend Susan's blog. I bookmarked it and bought the mints immediately. Then what do I do? I forget about them. I was looking for toffee chips and burried in the basket were the mints. These are my favorite kind of brownie, gooey, chocolately with the addition of the flavor of mint.

The gooeyness of these made it hard to cut them into nice squares. I wonder if chilling them would have helped? Regardless they were delicious. This recipe goes in the make again soon file!!

Brrr-ownies (found on page 103 of Baking from My Home to Yours by Dorie Greenspan).
5 Tablespoons unsalted butter cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1/3 cup all purpose flour
1 cup (6 ozs) York Peppermint Pattie Bites (or equal weight of patties) chopped into bits
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8 inch square baking pan with foil. Butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with chopped chocolates and stir occasionally until the ingredients are just melted - you don't want then to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one at a time. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out almost clean. (The tip of the knife may be a touch streaky) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 2 inch squares.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday's and Tuesday's at the Table.

Beer Can Chicken

How do you prepare a whole chicken? In the winter, there’s nothing better than the smell of a chicken roasting in the oven. In summer, I don’t want to have the oven on 400 for over an hour to roast a chicken. My kitchen is warm enough in the summer without turning on the oven. Our go to recipe for whole chicken in the summer is Beer Can Chicken. There are so many possibilities, different types of beer, spices or a rub can give the chicken it’s own flair. On this particular night, we used an IPA from a local brewery that we love, Lucky Bucket. We used the cajun rub our friends Rat and Julie from New Orleans sent us for Christmas last year. The flavors were delicious and the chicken was so moist. The secret to a moist chicken is to let it rest before carving!

Beer Can Chicken
1 (4-pound) whole chicken
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.

Butternut Squash and Sausage Bake

Winter squash is so versatile. A couple of weeks ago while camping, we roasted acorn squash in the campfire. So easy, I sliced it in half, added a pat of butter, salt, pepper and a big drizzle of honey to the middle. I wrapped them in three layers of foil and roasted them in the campfire for about an hour. They were so delicious. No pictures, we were eating by the light of a camping lantern.

I've never made a casserole with squash but when I saw this recipe on Serious Eats, I thought it sounded interesting. It takes a while to prepare but is so worth it.

Since it's just the two of us, I decided to make a half recipe. As with many recipes, this one didn't come out quite right cut in half. I made some adjustments along the way. I used 1 large onion. When I make it again, I will use two. I used more Italian Sausage than the recipe called for, about 3/4 pound. My butternut squash wasn't huge, so I ended up using all of it.

The recipe called for a step I've never seen before, simmering the broth with the pulp and seeds from the squash. Interesting? I am sure it's to infuse the flavor of the squash into the broth. Make sure to give this recipe the full baking time. I pulled it out a little early and a few pieces of squash weren't quite done.

One word for this recipe, FANTASTIC!! This would also make a great stuffing.

Butternut Squash and Sausage Casserole
Recipe Courtesy of Serious Eats
1/4 pound Italian sausage
1/4 cup olive oil, divided
3 onions, quartered and sliced
5 thyme sprigs
2 teaspoons dried sage
salt and pepper
1 small butternut squash, peeled and chopped into 1/2 cubes, (about 6 cups) seeds and scrapings reserved
1/4 cup flour
1/2 cup shredded smoked mozzarella
3/4 cup chicken stock
3 slices white sandwich bread, cut into cubes
2 tablespoons melted butter, optional, plus a little extra to prepare baking dish
Procedures
1
Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-12 inch baking dish.
2
Remove sausage from its casing and cook in a large skillet over medium heat until just browning, breaking up sausage with a wooden spoon as it cooks. Remove cooked sausage and refrigerate until ready to use.
3
Add enough olive oil to the rendered fat in the skillet to equal two tablespoons, and then add the onions, thyme and sage. Season liberally with salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally, scraping the bottom of the skillet to loosen brown bits. When onions are thoroughly soft, remove and set aside.
4
While the onions cook, simmer the squash seeds and scrapings in the chicken stock for 10 minutes, strain and keep the stock warm over low heat.
5
Add the remaining two tablespoons of olive oil to the skillet. Toss the squash with the flour and arrange in a single layer in the skillet. (If the skillet isn't big enough, you'll need to do this in two batches.) Let the squash brown, undisturbed, for 4 minutes then stir the squash as it cooks for the next 4 minutes. Season liberally with salt and pepper and set aside.
6
To assemble the casserole, layer the onions in the buttered baking dish. Dot the onions with the sausage bits evenly, and then top with the squash. Sprinkle the smoked mozzarella over the top, and the pour the stock into the baking dish. Press the top of the casserole with a spatula to evenly distribute the liquid. Cover tightly with aluminum foil and bake for 30 minutes.
7
While the casserole bakes, pulse the bread crumbs with the melted butter (if using) in a food processor until you have coarse bread crumbs.
8
After 30 minutes, pull the baking dish out of the oven, remove the foil, top casserole evenly with breadcrumbs and bake uncovered an additional 20 to 30 minutes, until the liquid is absorbed and the top is nicely browned.

I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday.