Sunday, November 27, 2011

Cranberry Bread


Cranberry Bread
Adapted from Parent’s Magazine
By Erin at Dinners, Dishes and Desserts

2 cups flour, sifted
1 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter
1 egg, beaten
¾ cup orange juice
1 ½ cups fresh (or frozen) cranberries, chopped

Preheat oven to 350 degrees.  Grease a 9x5x3 loaf pan. 

Stir together flour, sugar, baking powder, salt and baking soda.  Cut in butter until crumbly.  Add the egg and orange juice.  Stir until just combined, do not over mix.  Fold in cranberries.

Pour batter into prepared pan.  Bake for about an hour, or until a toothpick comes out clean.  Remove from pan and cool on a wire rack. 

Thursday, November 24, 2011

Monterey Chicken (or Turkey)

Monterey Chicken or (Turkey)

Adapted from All the Simple Things
By Erin at Dinners, Dishes and Desserts

4 small boneless, skinless chicken breasts
1/3 cup  Barbeque Sauce
1/4 cup  real bacon bits
1 cup cheddar cheese, shredded
1 14 oz. can Rotel tomatoes, drained
1/4 cup green onions, sliced
Dash black pepper

Preheat oven to 400 degrees.
Pound out chicken breasts to about 1/2 in thick.  Season each side with black pepper. Cook chicken (grill, saute, bake) until no longer pink.  Put on a baking sheet covered in foil.  Top each chicken breast with about 1 Tbls barbeque sauce, 1/4 c cup cheese, 1/4 cup tomatoes, 1 Tbls green onions and 1 Tbls of bacon bits. Bake for about 5 minutes, or until the cheese is melted. 

Tuesday, November 22, 2011

Pumpkin Caramel Monkey Bread Muffins

Pumpkin Caramel Monkey Bread Muffins
Adapted from Pillsbury
By Erin at Dinners, Dishes and Desserts

1/3 cup sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
¼ tsp ground cloves
1 tub Pillsbury Grand Flaky Biscuits
2/3 cup brown sugar
½ cup butter
1/3 cup pumpkin puree

Heat oven to 350 degrees.  Spray muffin tin with non-stick spray, or use liners.

Open tube of biscuits, and separate.  Using a kitchen scissors cut each biscuit into quarters.  In a zip lock bag mix together sugar and spices.  Add 6 pieces of biscuit at a time into the sugar and shake to coat.  Remove and place 4 pieces (3 if you want normal sized muffins), into each muffin tin. 

In a sauce pan melt butter, brown sugar and pumpkin together.  Bring to a boil and cook for 1 minute, while stirring.  Reserve about ½ cup of the caramel sauce for later.  Pour the rest of the sauce over the muffins. 

Bake for 15 minutes for large muffins (probably closer to 12 minutes for smaller muffins).  Let cool for a couple minutes before removing from the pan.  Drizzle with the reserved caramel sauce.

Monday, November 21, 2011

Peanut Butter Lover's Rice Krispie Treats

Peanut Butter Lover's Rice Krispie Treats
From Liv Life
By Erin at Dinners, Dishes and Desserts


1st Layer
3 cups Rice Krispies
1/2 bag miniature marshmallows
2 Tbls  butter
1/3 cup creamy peanut butter 
2nd Layer 
1/2 cup butter
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/2  cups powdered sugar
1 container Mini Peanut Butter cups

3rd Layer
3 cups Rice Krispies
1/2 bag miniature marshmallows
2 Tbls butter
4th Layer
1 cup creamy peanut butter
1 bag chocolate chips
Spray a 13x9 pan with cooking spray.
In a microwave safe bowl, melt the marshmallows, butter, and peanut butter together.  Add Rice Krispies, stirring well to evenly coat. Spread evenly into the prepared pan.  Set aside.  

In a large microwave safe bowl combine the butter and peanut butter.  Cover with plastic wrap.  Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes.  Be careful when you remove from the microwave, it is very hot.  Add the vanilla and powdered sugar and stir to combine.  Spread over the 1st layer.  Sprinkle the mini peanut butter cups over the fudge, lightly pressing down.  Put in the fridge for about 1 hour to cool. 

After fudge is a little bit firm, make the second layer of Rice Krispie Treats. 
In a microwave safe bowl, melt the marshmallows and butter together.  Add Rice Krispies, stirring well to evenly coat.  Lightly press the cereal together and spread onto of the fudge layer.   

For the chocolate layer, melt the peanut butter and chocolate in the microwave, stirring ever 45 seconds.  Once melted, pour over the Rice Krispie treats.  Gently shake the pan to evenly distribute the melted chocolate mixture.
Place back in the fridge for about 30 minutes for the chocolate to harden.  Cut and serve once fully cooled. 

Sunday, November 20, 2011

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars
From Bake at 350
By Erin at Dinners, Dishes and Desserts

2 cups flour
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp  salt
1 cup butter, softened
1 1/4 cup sugar
1 egg
2 tsp vanilla
1 cup pumpkin puree
1 bag chocolate chips

Preheat oven to 350. Prepare a 13x9 pan.

Mix together the flour, spices, baking soda and salt. (You could use 2 tsp pumpkin pie instead of all the spices if you had it).

Cream together the butter and sugar until smooth. Add in the egg & vanilla. Beat in the pumpkin puree.  (It will look chunky and gross, but don't worry, that is what it is supposed to look like).

Add the in the flour mixture, and stir until just combined. Stir in the chocolate chips.

Spread the batter into your pan. Bake for about 35-40 minutes.   A toothpick will come out mostly clean.  Cool completely in pan before cutting.

Tuesday, November 8, 2011

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies
Adapted from Annie’s Eats
By Erin at Dinners, Dishes and Desserts

2 cups plus 2 Tbls flour
½ tsp baking soda
½ tsp salt
12 Tbls Melt, melted and cooled until warm
1 cup brown sugar
½ cup sugar
1  egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips


Preheat oven 325°. 

Combine dry ingredients together; set aside.  Mix butter and sugars until combined.  Beat in the egg, yolk, and vanilla until combined.  Add dry ingredients and beat until just combined.  Stir in chocolate chips by hand.

Roll about ½ cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets for a few minutes.  Transfer to a wire rack to cool.

Thursday, November 3, 2011

Homemade Cliff Bars

Homemade Cliff Bars
By Erin at Dinners, Dishes and Desserts

1 1/4 cups Rice Krispies
1 cup quick-cooking oats
3 Tbls ground flax seed (or you can just substitute oats –this is what I did)
1/4 cup chocolate chips
1/4 cup marshmallows
¼ cup chopped peanuts
1/4 cup honey, maple syrup or light molasses (I used honey)
2 Tbls brown sugar
1/3 cup nut butter (I always use peanut butter)
1 teaspoon vanilla extract

Glaze
Chocolate Chips (1/2 cup for full 8 in pan – less if you just want a drizzle), melted

Combine the syrup and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.

Pour mixture over cereal, stir until coated.  You may need to use your hands to get it blended well.  Press mixture firmly into an 8-inch square pan that has been sprayed with non stick spray. 

Pour melted chocolate over the top (or drizzle if that is your thing).  Cool in pan on a wire rack and chill at least 30 minutes to help it set. Cut into approximately 12 bars.  Store in refrigerator.

Taco Pizza

Taco Pizza
Printable Recipe

1 pound pizza dough (recipe found here)
Taco Meat
Refried Beans (optional, I don't use them)
1/4 cup Taco Sauce
1 cup Cheddar Cheese
1 1/2 cup Lettuce, chopped
1 Tomato, chopped
1/4 cup Black Olives, chopped
1 cup Nacho Cheese Doritos, crushed

Preheat oven to 450 degrees.  Roll dough out onto a greased baking tray.  Peirce dough with a fork.  Bake for about 5 minutes. Remove from oven.

Spread Taco Sauce over dough.  If using beans mix them in with the meat.  Spread meat over the sauce.  Sprinkle with cheese.  Bake for 10 minutes, or until cheese is bubbly.  Top with lettuce, tomato, black olives and Doritos.  You can also top with more cheese and serve with additional taco sauce as desired. 

Wednesday, November 2, 2011

Nutella Swirl Bars

Nutella Swirl Bars
By Erin at Dinners, Dishes and Desserts

1/2 cup Butter, melted
1 cup light brown sugar
1 whole egg
1 teaspoon vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
3 Tbls Nutella

Preheat oven to 350 degrees. Prepare 8×8 pan.

Blend the butter and brown sugar together until smooth. Stir in egg and vanilla. Add flour and salt, mix until combined. Pour the batter into the prepared pan. Drop teaspoonfuls of Nutella across the top of the batter.  Use a knife to swirl the Nutella throughout the pan.

Bake for 25 – 30 minutes or until it is set, and slightly browned.  Allow to cool completely before cutting and serving. 

Tuesday, November 1, 2011

Chick Fil-A Chicken Nuggets

Chick Fil-A Nuggets
By Erin at Dinners, Dishes and Desserts

2 boneless skinless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 Tbls powdered sugar
2 tsp salt
1 tsp pepper
Canola Oil for frying

Trim and cut the chicken into bit sized pieces.  Whisk egg and milk together. Place chicken in milk mixture, and cover. Let stand for 2-4 hours in the fridge.

Place 2 inches of oil into a deep pan.  Heat over medium high heat until the oil is hot (375 degrees).  If you don’t have a thermometer you can see the oil is hot enough by placing the handle of a wooden spoon straight up and down in the center of the pot.  If bubbles start to form around the spoon, your oil is hot and you are ready.

In a zip-lock bag mix together flour, powdered sugar, salt and pepper. Remove chicken from mix, and place in the flour mixture.  Shake to coat.  Put about 8 nuggets into the pan.  It depends on how big your pan is for how many you can fit in.  Just be careful not to overcrowd.  Cook for about 1 minute on each side, or until golden brown.  Remove chicken and drain on a paper towel.  You could place on a rack in a hot oven to keep them warm if you are making a lot of them. 

Serve with your favorite dipping sauce.  Enjoy!

Monday, October 31, 2011

Pumpkin and Sausage Baked Pasta

Pumpkin and Sausage Baked Pasta
Slightly adapted from I was Born to Cook
By Erin at Dinners, Dishes and Desserts

1 lb Italian Turkey sausage
1 small onion, chopped
4 garlic cloves, chopped
1 tsp crushed red pepper flakes
1 (15 oz) can pumpkin puree
1 1/4 cup chicken stock
1 tablespoon dried sage
Salt
1/3 cup heavy cream (half and half or 2 % milk will work too)
1 box penne pasta, cooked
½ cup Parmesan Cheese

Preheat oven to 350 degrees.  
In a large pan brown sausage, until cooked through.  Remove from pan and drain over paper towel.  Set aside.

Using any oil (up to 2 Tbls) from the sausage, sauté onion, garlic and crushed red pepper until soft.  Stir in pumpkin, chicken stock and sage.  Bring to a boil, then simmer for 5 minutes. Add a pinch of salt.

Stir in heavy cream and sausage.  Reduce heat to low and simmer until sauce comes together and thickens slightly.  Remove from heat, and add pasta.  Toss everything together.   

Place mixture in a casserole dish sprayed with non stick spray.  Top with Parmesan Cheese.  Bake for about 30-35 minutes, until top is golden brown.

Sunday, October 30, 2011

M&M Candy Corn Blondies

M&M Candy Corn Blondies
Adapted from The Little Kitchen
By Erin at Dinners, Dishes and Desserts

1 cup brown sugar
1 egg
2 tsp vanilla
½ cup butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup M&M white chocolate candy corn, chopped

Preheat oven to 325 degrees. Prepare an 8 inch pan or line with foil.

Cream brown sugar and egg until it's light and fluffy. Add in vanilla and melted butter, mix well

In a separate bowl combine the flour, baking soda and salt.  Add the dry ingredients to the wet mixture and incorporate with a spatula. Stir in M&Ms by hand. Do not over mix.

Pour batter to the prepared pan. Bake for about 25-28 minutes. The top will be dry.  Cool completely before cutting. 

Friday, October 28, 2011

Monster Snack Mix

Monster Snack Mix
By Erin at Dinners, Dishes and Desserts

Frankensteins
6 cups Corn Chex Cereal
1 package Lemon-Lime Kol-Aid
1 cup Sugar
1/2 cup Light corn syrup
1/3 cup Butter
1/2 tsp Baking Soda
1/3 cup chocolate chips, melted

Mix-Ins
Candy Corn
Marshmallows
Cheerios
Corn Chex
Raisins
Peanuts

Preheat oven to 225 degrees.

In a saucepan heat sugar, corn syrup and butter over medium heat until boiling, stirring occasionally. Boil for 3 minutes (do not stir). Turn off heat and stir in baking soda and Kol-Aid.

Pour over 6 cups Chex cereal and mix together gently. Spread onto a lined or greased baking sheet.  Bake for 30 minutes.  Take out of the oven and set 40 pieces (or however many Frankensteins you want to make), onto another lined or greased cookie sheet.  Cool completely, stirring the rest of them occasionally.  (I did not do this and mine ended up in a big block of Green Chex.) 


To make Frankensteins
Dip one end of a Chex square into the melted chocolate for the hair.  Pour the rest of the chocolate into a small zip-loc bag.  Cut off a tiny bit of the end.  Pipe eyes and mouth onto the squares. 

After the chocolate has hardened Assemble your mix using whatever mix-ins you would like.  

Thursday, October 27, 2011

Creepy Cookie Pizza's

Creepy Cookie Pizza’s
By Erin at Dinners, Dishes and Desserts

Round Sugar Cookies (recipe found here)
Red Frosting (recipe found here)
Candy for Decorations
                Gummi Worms
                Eyeball candy
                Chocolate covered Raisins
                Sprinkles

Spread red frosting over the cookies.  Decorate with your creepy toppings!  Enjoy!

Wednesday, October 26, 2011

Bloody Bones

Bloody Bones
Adapted from Pillsbury
By Erin at Dinners, Dishes and Desserts

1 can Pillsbury Breadsticks
2 Tbls Butter, melted.

1 Tbls Parmesan Cheese
1 tsp Garlic Powder (plus any other seasons you would like)

Pizza Sauce



Preheat oven to 375.  Open the can of breadstick dough, and separate into 12 sticks.  In your hands roll it to about 12 inches long.  Loosely tie each end in a knot, so they look like bones.  Place on a lined baking sheet.  Bake for 12 to 14 minutes, or until lightly browned. 


Meanwhile, mix together butter, cheese and garlic.  Brush breadsticks with butter mixture once you take them out of the oven. Serve with sauce. 

Monday, October 24, 2011

Witches Brew

Witches Brew
By Erin at Dinners, Dishes and Desserts


Gummi Worms
Water
Ice Cube Trays

Green Kol-Aid (any green drink)



Place the Gummi Worms in the ice cube trays.  Fill with water, and freeze.  Place ice cubes in a glass, and fill with Green Kol-Aid. 

Thursday, October 20, 2011

Sausage and Mushroom Risotto

Sausage and Mushroom Risotto
By Erin at Dinners, Dishes and Desserts

3 cups chicken stock
3 cups beef stock
2 Tbls olive oil
1 small onion, diced
2 garlic cloves, minced
8 oz Shitaki Mushrooms
½ tsp thyme
1 lb Italian Sausage
1 Tbls butter
Salt and pepper
2 cups Arborio Rice
1/2 cup dry white wine
1/2 cup Parmesan Cheese

Combine Chicken and Beef stock in a sauce pan.  Warm over low heat. 

In a separate skillet, sauté mushrooms and the thyme together.  Sprinkle mushrooms with salt and pepper once lightly browned.  Set aside. 

In another skillet brown the sausage.  Discard the fat, and set aside. 

In a large skillet heat 2 Tbls oil over medium heat.  Add onion and garlic.  Sauté until translucent, about 5 minutes.  Add the rice and coat well with the oil.  Lightly toast the rice, about 2 minutes.  Stir in wine, and cook until it is almost evaporated.  Ladle about 1 cup of warm stock into the rice and stir.  Once it is mostly absorbed add in more stock (1 ladle full each time).  Continue this process until the rice is cooked through and nice and creamy.  You might have a little stock left over, but not much. 

Once cooked through, add mushrooms and sausage to the pan.  Stir in the Parmesan Cheese and butter.  Top with additional cheese if desired. 

Wednesday, October 19, 2011

Pumpkin Cupcakes with Cinnamon Spiced Buttercream

Pumpkin Cupcakes with Cinnamon Spiced Buttercream
Adapted from Annie’s Eats
By Erin at Dinners, Dishes and Desserts

Cupcakes:
2 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
1 tsp salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola
4 eggs

Buttercream Frosting:
8 oz. cream cheese
5 tbsp. butter, softened
2 tsp. vanilla
1 tsp. cinnamon
2½ cups powdered sugar

Preheat oven to 350 degrees.  Prepare cupcake pans, makes approximately 30 cupcakes. 

To make the cupcakes
Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside.  In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil. Add the eggs one at a time, beating well after each.  With the mixer on low, add the flour in slowly, until just combined. 

Fill the cupcake liners about 2/3rd of the way full.  Bake for about 18-20 minutes or until a toothpick comes out clean.  Transfer to a wire rack to cool completely. 

To make the frosting
Using an electric mixer cream together cream cheese and butter, until smooth.  Mix in vanilla.  Gradually stir in the powdered sugar and cinnamon.  Beat on medium until smooth.  Frost cooled cupcakes.

Tuesday, October 18, 2011

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes
From RecipeGirl
By Erin at Dinners, Dishes and Desserts

Pancakes:
1 cup  flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 Tbls canola oil
1 egg, lightly beaten

Filling:
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbls cinnamon

Glaze:
4 Tbls butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla

To make Pancakes:Whisk together flour, baking powder and salt. Add milk, oil and egg.  Whisk until just combined (lumps are good).

To make Filling:  Mix butter, brown sugar and cinnamon. Put filling into a zip loc bag and set aside.You do not want this to get too liquidy.  About the consistency of toothpaste.  If it gets too hard, you can microwave it for a few seconds. 


To make Glaze:  Heat butter and cream cheese until melted. Mix until smooth; whisk in powdered sugar and vanilla.


Heat large skillet or Griddle over medium-low heat. Spray with nonstick spray. Pour about 1/2 cup batter into pan.  Cut the corner of your bag of filling and squeeze a spiral of the filling onto the top of the pancake. Flip carefully when bubbles begin to appear on the surface.  Cook for about another 1-2 minutes.  

Serve with glaze drizzled over pancakes!

Monday, October 17, 2011

Nutella Croissant

Nutella Croissant
By Erin at Dinners, Dishes and Desserts

1 sheet Puff Pastry Dough, thawed
8 Tbls Nutella (chocolate chips, or any other chocolate you want)
1 egg + 1 Tbls water
1/3 cup chocolate chips
2 Tbls powdered sugar
1 tsp butter

Preheat oven to 425 degrees.

Roll thawed sheet of dough out slightly.  Cut into 4 equal squares.  Fill each square with 2 Tbls of Nutella.  Brush edges with egg wash.  Fold in half over the chocolate and seal the edges.  Place on a lined baking sheet.  Brush the top of with egg wash. 

Bake for 14-18 minutes, until golden brown.  Cool on baking sheet for 10 minutes, then place on wire rack.

While cooling prepare the chocolate drizzle.  Melt chocolate chips and butter together.  Mix in Powdered sugar.  If too thick you can add in a little milk.  Drizzle over each croissant.  Sprinkle with powdered sugar if desired. 

Thursday, October 13, 2011

The Rice

The Rice
By Erin at Dinners, Dishes and Desserts

2 cups Minute Rice
1/4 cup butter (1/2 stick)
1 can Condensed French Onion Soup
1 small can Mushroom (you can saute fresh ones if you have them)
1 small can of Water

Preheat Oven to 350 degrees. 

Melt butter in a pan. Add the rice.  Cook the rice until lightly toasted, stirring frequently. 

Place rice into a casserole dish that has a cover.  Pour in soup, mushrooms and water.  Mix together.  Cover and bake for about 45 minutes, or until all liquid is absorbed. 

Wednesday, October 12, 2011

Peanut Butter Chocolate Chip Blondies

Peanut Butter Chocolate Chip Blondies
Adapted from Ravie NomNoms
By Erin at Dinners, Dishes and Desserts


1 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
2 cups flour
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup white chocolate chips


Preheat oven to 350º.  Prepare a 13x9 pan.

Cream together butter and sugar. Mix in eggs, one at a time. Add the vanilla and peanut butter.

In a small bowl combine the flour and baking powder.  Slowly add flour to the peanut butter mixture. Fold in the chocolate chips.  Spread mixture into your prepared pan.

Bake for 20-25 minutes or until the top starts to look dry.   Allow to cool before cutting and serving. 

Tuesday, October 11, 2011

Baguette

Baguette
By Erin at Dinners, Dishes and Desserts

1 pound Boule Dough (Recipe Below)
Whole Wheat Four

Boule Dough – makes 4 1-pound loaves
3 cups lukewarm water
1 ½ Tbls yeast (2 packets)
1 ½ Tbls kosher salt
6 ½ cups all purpose flour

The water should be about 100 degrees.  Add yeast and salt to water in a 5 qt bowl (I used electric mixer bowl).  Mix in flour – no kneading.  You can use your electric mixer or a wooden spoon.  Cover  and let rise and begin to collapse (about 2 hours).  Cover with plastic wrap and store in fridge for up to 14 days. 

Preheat oven to 450 degrees, with the baking stone placed in the middle. 

Dust the surface of the refrigerated dough with flour.  Cut off a 1-pound piece.  Dust the piece with more flour and stretch the dough around to the bottom of itself to form a ball.  Then stretch and elongate the dough.  Dust with more flour, if needed.  Form into a 2 in diameter loaf.  Place the loaf on a pizza peel (or cookie sheet or cutting board) coated in whole wheat flour.  Rest for 20 minutes.

Using a pastry brush, brush the dough with water.  Slash the loaf with diagonal cuts.  Use a serrated knife.  

Slide the loaf onto the hot stone.  Place a pan with 1 cup of water below the baking stone.  Bake for about 25 minutes, or until brown and firm to the touch. 

Allow to cool in a wire rack before cutting.

Monday, October 10, 2011

Coconut White Chocolate Blondies

Coconut White Chocolate Blondies
Adapted from Bake Your Day
Printable Recipe

1/2 cup Coconut Oil, melted
1 cup light brown sugar
1 whole egg
1 teaspoon vanilla extract
1/4 tsp. salt
1 cup all-purpose flour
1 cup white chocolate chips
1/4 cup sprinkles

Preheat oven to 350 degrees. Prepare 8×8 pan.

Blend coconut oil and brown sugar together until smooth. Stir in egg and vanilla. Add flour and salt, mix until combined. Fold in the white chocolate chips and sprinkles.

Pour the batter into the prepared pan. Bake for 25 – 30 minutes or until it is set, and slightly browned. Cool completely before cutting. This part is torture, but Cassie claims it is necessary!

Wednesday, October 5, 2011

Pumpkin Spice Hot Apple Cider

Pumpkin Spice
By Erin at Dinners, Dishes and Desserts

1/2 cup pumpkin puree
1/2 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon ground ginger

Combine everything in a pan and bring to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally.  You want the mixture to become thick and syrupy. 

Store in fridge until ready to use.

To make Apple Cider:
In a large mug heat 3 Tbls of pumpkin spice syrup.  Mix in hot apple cider.  Top with whipped cream, and drizzle with additional syrup.  Enjoy! 

Tuesday, October 4, 2011

Cheddar Bacon Ale Dip

Warm Cheddar Bacon Ale Dip
Adapted from Cabot Cheese
By Erin at Dinners, Dishes and Desserts

6 slices bacon,  diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)
Salt and ground black pepper to taste

In large pan over medium heat, cook bacon until browned and crispy.  Remove from pan, and place on paper towels.  Leave a couple tablespoons of bacon fat behind.  Stir in flour, and cook for about 1 minute. 

Whisk in beer.  Cook until it starts to thicken, stirring occasionally. Whisk in mustard.  Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time.   Stir until cheeses are melted and dip is hot.  

Place in crock pot to keep warm for a party.  Or place in fridge and reheat at the time of serving

Sunday, October 2, 2011

Chicken in a French Pan Sauce

Chicken in a Classic French Pan Sauce
Adapted from Cooking Light
By Erin at Dinners, Dishes and Desserts

1 Tbls Olive Oil
4 small boneless skinless chicken breasts
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup white wine
2 tsp Dijon mustard
1/4 cup heavy whipped cream
1/2 tsp flour

Preheat Oven to 350. 

Heat an oven proof skillet over medium high heat.  Add oil to the pan.  Sprinkle both sides of chicken with salt and pepper.  Place the chicken in the pan.  Cook for about 4 minutes until browned.  Turn chicken over, and put the pan in the oven.  Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken). Remove chicken from pan, cover with foil and let stand while you make the sauce. 


Return the skillet to medium high heat.  Add wine and bring to a boil.  Cook for 1 minute or until it is reduced to about 2 Tbls.  Scrape the brown bits into the wine.  Stir in mustard.  Stir together heavy cream and flour until smooth.  Add to pan, and bring to a boil.  Cook until slightly thick, stirring constantly with a whisk.  Pour sauce over chicken to serve.  Enjoy!

Thursday, September 29, 2011

Peanut Butter Cookie Dough Brownies

Peanut Butter Cookie Dough Brownies
Adapted from The Farm Girl
By Erin at Dinners, Dishes and Desserts

Brownies:
2 envelopes unsweetened chocolate
1/3 cup canola oil
1 cups sugar
2 eggs
3/4 cups flour
½  tsp baking powder
½  tsp salt

Filling:
1/2  cup peanut butter
1/4 cup butter, softened
1/2 cup brown sugar
2 Tbls milk
1 tsp vanilla
¾  cup flour
1/4 tsp salt

Glaze:
1 c. semi-sweet chocolate chips   Or Any melted Chocolate
2 Tbsp. shortening

Drizzle:
½ cup powdered sugar
1 Tbls milk
2 Tbls peanut butter
¼ tsp vanilla

Preheat oven to 350 degrees.  Prepare and 8x8 baking pan. 

To make the brownies blend the chocolate and the oil together.  Mix in the eggs and sugar.  Stir in the flour, baking powder and salt until just combined.   Pour batter into pan and bake for about 25 minutes.  Allow to cool completely.

To make the filling cream together butter and brown sugar.  Mix in the peanut butter, vanilla and milk.  Stir in flour and salt until well combined.  Spread over cooled brownies.  It may be sticky. You can spray a spatula with non stick spray, or slightly dampen your hands to spread out. 

Melt Chocolate and pour over the peanut butter layer.  Put in fridge for 30 minutes to start to harden. 

Stir together the sugar, milk, vanilla and peanut butter.  Adjust the level of milk to get your desired consistency.  Drizzle over chocolate layer.  Store in fridge.  Enjoy!!

Wednesday, September 28, 2011

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette
Recipe from Our Best Bites
By Erin at Dinners, Dishes and Desserts

¼ cup lime juice
¼ cup white wine vinegar
5 cloves garlic
1/2 tsp. Kosher
2 tsp sugar
1 c. canola oil
1/2 cup cilantro, chopped

In a blender or food processor, combine lime juice, vinegar, garlic, salt, and sugar. Blend until well combined.  With the food processor running, add in a slow stream of oil.  Pulse in the cilantro.   You want the cilantro to be well blended, but still be able to see plenty of flecks.  Store in the fridge.  Shake or stir well before serving. 

Tuesday, September 27, 2011

Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
Recipe adapted from Kraft Foods
By Erin at Dinners, Dishes and Desserts


1 package Oreo's
3  8 oz pkg. Cream Cheese, softened
3/4 cup sugar
3/4 cup Sour Cream
1 tsp. vanilla
3   egg
 
Heat oven to 325°F.

Put 1 cookie in 24 prepared muffin cups. Chop 8 of the remaining cookies; set aside. 

Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Scoop into baking cups.

Bake for 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled.  Topped with Whipped Cream, and 1/2 an Oreo to serve. 


Monday, September 26, 2011

Chocolate Chip Cookies

Chocolate Chip Cookies
By Erin at Dinners, Dishes and Desserts

1/2 cup butter
1/2 cup Shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips

Cream butter, shortening and both sugars together.  Add in vanilla and eggs.  Mix until well combined.  Add flour, baking soda and salt. Stir until just combined.  Mix in chocolate chips. 

Bake at 350 degrees for about 10 minutes.  Transfer cookies to a wire rack to cool.  Makes approx 3 doz cookies.

Sunday, September 25, 2011

Citrus Garlic Chicken with Coconut Lime Rice

Coconut Lime Rice
By Erin at Dinners, Dishes and Desserts


1 cup Coconut Milk
1 cup Chicken Stock
1 Tbls Coconut Oil
1 cup Long Grain Rice
1 lime, lested and juiced


Heat Coconut Oil in the bottom of a pan.  Stir in rice to coat.  Add Chicken Stock and Coconut Milk.  Bring to a boil, then cover and reduce heat to low.  Cook for about 20 minutes, or until all liquid is absorbed.  Stir in lime zest and juice before serving. 

Citrus Garlic Chicken
By Erin at Dinners, Dishes and Desserts

1 pound boneless skinless chicken breasts
Salt and Pepper
1 Tbls Garlic, minced

1 Tbls Ginger, minced
1 Lime zested
1 Lemon zested
1 Cup Chicken Stock
3 Tbls Coconut Oil


Heat 2 Tbls Coconut Oil in a skillet over med - high heat.  Season both sides of chicken with salt and pepper.  Add chicken to the pan, and brown on both sides.  Remove from pan (it will not be cooked through). 

Add the garlic and ginger to the pan.  Cook for a minute or until soft.  Add in chicken stock.  Return chicken to the pan.  Cover and simmer over low heat until the chicken is cooked through. Remove chicken from the pan.  Stir in the zest and 1 Tbls of coconut oil.  Pour over chicken.  Enjoy!

Wednesday, September 21, 2011

Taco Pasta

Taco Pasta
Recipe The Girl Who Ate Everything
By Erin at Dinners, Dishes and Desserts

1 pound ground beef
10 oz small pasta shapes
1 small onion,diced
1 clove garlic, minced
1 (14 oz.) can Rotel tomatoes (or plain diced if you don't like spicy)
1 packet taco seasoning
3 ounces cream cheese
1/2 cup sour cream
Salt and pepper

Cook pasta according to the package directions.  Reserve 1/2 cup of the cooking water. 

Meanwhile, in a large skillet  brown ground beef, and onions over medium-high heat until cooked through. Once the meat is cooked, mix in the garlic and cook for about 30 seconds. Add in the diced tomatoes and taco seasoning.  Let simmer over medium heat for about 3-5 minutes.

Stir in the pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce.

Tuesday, September 20, 2011

Snickerdoodles


Snickerdoodles 
Recipe from The Cookiepedia 
By Erin at Dinners, Dishes and Desserts

1 1/3 cups flour
1/2 tsp cream of tarter
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter, at room temperature
1/2 cup plus 2 Tbls sugar
2 Tbls light brown sugar
1 egg
1 tsp vanilla extra

For Rolling:
1/4 cup sugar
4 tsp cinnamon

Grease cookies sheets, or line them with parchment paper.  Set aside.  

Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside. 

Cream butter and both sugars on medium speed for several minutes until it is light and fluffy.  Add the egg and vanilla and mix to combine.

Add the flour mixture in two batches, making sure the first half is incorporated before adding the second.  Stop when the second batch is fully combined.

Stir together cinnamon and sugar in a bowl.  Roll 1 inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart.  Flatten the balls slightly with the palm of your hand.  

Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes fir a crispy cookie.  Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.