Vegetable Pie

Sunday, December 22, 2013

Vegetable Pie

Ingredients:

1 pound eggplant, cut diagonally into 1/4 inch thick pieces
1 pound zucchini, cut diagonally into 1/4 inch thick pieces
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4 inch thick slices
1 1/2 tablespoons olive oil, divided
1/4 tablespoon salt, divided
1/4 teaspoon freshly ground black pepper, divided,
4 ounces French bread baguette
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat free, less-sodium chicken broth

Directions:

1.  Preheat oven to 375 degrees.

2.  Lightly spray a baking sheet with cooking spray.  Arrange eggplant and zucchini in a single layer.  Lightly coat vegetables with cooking spray.  Bake for 15 minutes.

3.  Arrange half of the eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Top with half of tomato and half of zucchini.

4.  Drizzle 2 1/4 teaspoons of olive oil evenly over vegetables.  Sprinkle vegetables evenly with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.

5.  Place bread in a food processor.  Process until course crumbs measure 2 cups.  Add cheese, oregano, thyme and garlic to processor.  Process until combined.

6.  Sprinkle 1 1/2 cups of breadcrumb mixture evenly over tomato.

7.  Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumbs.

8.  Pour broth over top.

9.  Bake at 375 degrees for 1 hour or until vegetables are tender and topping is browned.

This healthy dish is perfect for any night of the week.  Make before and freeze, or the night of.

You can easily double this recipe and serve it to a large group of people as well.

Photo By:  Allie Grossman

Honey Nut Chicken

Honey Nut Chicken

Ingredients:

2 eggs

1/2 cup honey

1 cup finely chopped pecans

1 cup dry breadcrumbs

salt and pepper to taste

6 chicken breasts

1/4 cup butter, melted

Directions:

1. Preheat oven to 375 degrees. 

2. In a bowl, beat together eggs and honey until thoroughly blended. In a separate bowl, toss together pecans, breadcrumbs, salt and pepper. 

3. Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken in a 9x13 baking dish. Drizzle melted butter evenly over chicken. 

4. Bake for approximately 40 minutes, or until chicken is no longer pink and juices are clear. 

Photo By:  Allie Grossman

Homemade Broccoli Mac and Cheese

Tuesday, December 25, 2013

Homemade Broccoli Mac and Cheese

Ingredients:

12 ounces high fiber pasta

1 1/2 tablespoons butter

1/4 cup minced onion

1/4 cup flour

2 cups skim milk

1 cup fat free chicken broth

2 cups reduced fat sharp cheddar cheese 

Salt and pepper to taste

12 ounces fresh broccoli florets 

2 tablespoons grated Parmesan cheese

1/4 cup seasoned bread crumbs

Cooking spray

Directions:

1. Cook broccoli and pasta together in a large pot of boiling, salted water. 

2. Spray a baking dish with cooking spray and preheat oven to 375 degrees. 

3. In a large, heavy skillet, melt butter. Add onion and cook over low heat for about 2 minutes. Add flour and cook for another minute, or until flour is golden brown and well combined. 

4. Add milk and chicken broth and whisk, raising heat to a medium-high until it comes to a boil. Cook for about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper. 

5. Once the sauce is thick, remove from heat, add cheese, and mix until cheese is melted and well mixed. Adjust salt and pepper to taste. 

6. Add cooked pasta and broccoli and mix well. 

7. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. 

8. Bake 15-20 minutes. 

This healthy twist on a traditional meal is perfect to satisfy your cravings!

It's easy and freezes so well! 

Photo By:  Allie Grossman

Chicken and Mushrooms in Garlic White Wine Sauce

Chicken and Mushrooms in a Garlic White Wine Sauce

Ingredients:

8 chicken tenderloins
2 teaspoons butter
2 teaspoons olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 ounces sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:

1.  Preheat oven to 200 degrees.

2.  Season chicken with salt and pepper.  Lightly dredge in flour.

3.  Heat a large skillet on medium heat; when hot add 1 teaspoon of butter and 1 teaspoon of olive oil.

4.  Add chicken to the skillet and cook on medium heat for about 5 minutes on each side until the chicken is no longer pink.  Set aside in a warm oven.

5.  Add addition oil and butter to the skillet, then garlic and cook a few seconds.

6.  Add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

7.  Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.

8.  Cook a few more minutes or until the liquid reduces by half.

9.  Top the chicken with the mushroom sauce and serve.

Yields 4 servings.

This recipe is great tasting, quick, and easy.  It is perfect for a busy week night.

This chicken takes no longer than 25 minutes to make and you can serve it with pretty much anything!

This recipe stems from skinnytaste.com and Julia's Healthy Italian.  The leftovers are perfect for lunch the following day!

You have to be careful not to overcook your chicken and you can also make this gluten free by using rice flour instead of regular flour.

I hope you enjoy!

Butternut Squash Soup

Monday, December 9, 2013

Butternut Squash Soup

Ingredients: 

2 boxes chicken stock

2 packages cut up butternut squash

1/2 package shredded carrots 

3/4 red onion, chopped

1 teaspoon ginger, grated

Yam, peeled and cubed

Directions:

1. Preheat oven to 450 degrees. 

2. Lay all the vegetables on a cookie sheet. Toss with olive oil and roast for 30 minutes. 

3. Add vegetables to cooking pot, add enough stock to cover all the vegetables and ginger. 

4. Cover pot and let boil for about 1 hour. 

5. Emulsify. 

This soup is perfect for a cold evening but tastes delicious anytime of year. It's light and healthy and guaranteed to satisfy the whole family. I highly recommend this recipe. 

I first had it at my mom-mom's house and thought I was going to hate it, but ended up going back for seconds! It almost tastes like candy! 

Photo By:  Allie Grossman

Maryland Style Crab Cakes

Maryland Style Crab Cakes

Ingredients:

1 lb Jumbo Lump Crabmeat

1 large egg

1/4 cup mayonnaise

1/2 teaspoon Dijon mustard

1 1/2 teaspoons Old Bay Seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/2 cups fine breadcrumbs made from white bread

1 tablespoon chopped parsley

Directions:

1. Preheat oven to 400 degrees.

2. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. 

3. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

4. Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. 

5. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little 

olive to speed up browning. 

6. Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. 

7. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer. No more than 1-2 minutes. 

Enjoy!

Chicken, Zucchini, and Mozzarella Roll-ups

Friday, December 6, 2013

Chicken, Zucchini, and Mozzarella Roll-ups

Ingredients:

1 teaspoon olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tablespoons parmesan cheese
3 ounces part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 ounces each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice
1 tablespoon olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:

1.  Preheat oven to 450 degrees.  Lightly spray a baking dish with non-stick spray.

2.  Wash and dry cutlets, season with salt and pepper.

3.  In a large skillet, heat oil on medium-high heat.  When hot, saute the garlic until golden. Add zucchini, 1/4 cup Parmesan cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally.  Set aside to cool.  When cool, add mozzarella cheese and mix to combine.

4.  Lay chicken cutlets down on a working surface and spread 3 tablespoons of zucchini-cheese mixture on each cutlet.  Loosely roll each one.

5.  Combine breadcrumbs and remaining 2 tablespoons of Parmesan cheese in one bowl.  In a second bowl combine olive oil, lemon juice, and pepper.

6.  Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish.  (NO toothpicks needed).  Repeat with the remaining chicken.  When finished, lightly spray with oil spray.

7.  Bake 20-25 minutes.  Serve immediately.

Yields 8 servings.

This breaded chicken is baked to perfection! Even non-vegetable lovers will love this dish.

Serve with a house salad or whatever tingles your tastebuds.

Photo By:  Allie Grossman

Eggplant Rollatini

Wednesday, December 4, 2013

Eggplant Rollatini

Ingredients:

2 medium eggplants, cut lengthwise into 10 (1/4 inch thick) slices
kosher salt and fresh black pepper, to taste
1 1/2 cups marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
8 ounces frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 cup shredded part-skim mozzarella cheese

Directions:

1.  Cut the 2 ends off the eggplants.  Cut the eggplants lengthwise, into 1/4 inch thick slices until u have a total of 10 slices, about the same size.

2.  Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants.  Set aside for about 10 to 15 minutes.  Pat dry with a towel.

3.  Preheat oven to 400 degrees.  Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets.  Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8-10 minutes.

4.  Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

5.  In a medium bowl, beat the egg, then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

6.  Pat eggplant dry with paper towels.  Driving the ricotta-spinach mixture evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

7.  Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving.

Yields 5 servings, 2 rollatini per person.

Photo By:  Allie Grossman

Slow-cooked Minestrone Soup

Monday, December 2, 2013

Slow-Cooked Minestrone Soup

Ingredients:

2 tablespoon olive oil

1 package boneless beef chuck roast

Wegman's pan searing flour

2 packages minestrone soup vegetables

Salt and pepper

1 carton beef culinary stock

1 can Italian style diced tomatoes

12 ounces tomato sauce

1/2 cup dry ditalini soup pasta

1 can garbanzo beans

5 ounces baby spinach

Directions:

1. Dust beef with pan searing flour, pat off excess. 

2. Heat oil in a large braising pan on medium-high heat, until oil faintly smokes. Add beef; sear about 10 minutes until beef is paper-bag brown on all sides. 

3. Transfer beef to slow cooker. Add vegetables to pan with beef drippings. Season with salt and pepper. Cook, about 6 minutes, and then add to slow cooker. 

4. Add sauce, tomatoes, and stock to slow cooker. Cover, cook 4 1/2-6 hours on HIGH, or 8-10 hours on LOW. 

5. Add dry pasta and beans 30 minutes before end of cooking on HIGH. (45 minutes before end of cooking on LOW). 

6. Add spinach to slow cooker. Stir to blend well. Allow spinach to lightly wilt, about 2 minutes. 

Yields 14 cups of soup. Recipe courtesy of wegmans.com. 

This hearty soup is perfect for a cold winter night. It consists of delicious vegetables and thick broth that will warm any stomach. 

Serve with a whole grain baguette and your dinner is complete! This recipe is super easy to make and delights people of all ages. 

Try out the next time you are stuck home on a cold, snowy, winter night. I hope you enjoy!

Photo By:  Allie Grossman        

Mini Pumpkin Cheesecake Indulgences

Saturday, November 30, 2013

Mini Pumpkin Cheesecake Indulgences

Ingredients:

3 whole chocolate graham crackers
4 ounces 1/3 fat free cream cheese, softened
1/2 cup pure canned pumpkin
1 teaspoon pure vanilla extract
3 tablespoons dark brown sugar, unpacked
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
8 ounces light whipped topping

Directions:

1.  Crush graham crackers in a food processor.  Set aside.

2.  In a large bowl, beat the cream cheese until smooth with an electric mixer.

3.  Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon.  Beat until well combined and creamy.

4.  Use a spatula to fold in 1-1/2 cups (5 ounces) of the whipped topping; combine until no streaks remain.

5.  Place in a piping or ziplock bag with a corner snipped off.

6.  To assemble:  Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass.  Pipe a layer of pumpkin cheesecake onto the graham cracker (about 1 tablespoon), followed by a layer of whipped topping.  Repeat a second layer and finish with another sprinkle of crumbs.  Insert small spoons and refrigerate until ready to serve.

Yields 16 servings

Just because Thanksgiving is over, doesn't mean that the pumpkin flavor season has to end.  These mini indulgences serve as a delicious, and surprisingly low calorie, treat to help celebrate the holiday season.

Everyone loves a traditional pumpkin pie, but switching it up a bit is always something that is fun and exciting to do!

These "little" treats are the perfect sweet fix.  They are perfect for any holiday party, to add to your Thanksgiving menu for next year, or even as dessert just for the family.

It's perfectly portioned and just the right amount if other desserts are being served.

You can make these ahead and kept chilled until ready to serve!

Homemade Chicken Lettuce Wraps

Monday, November 18, 2013

Homemade Chicken Lettuce Wraps

Ingredients:

1 head of Boston Lettuce, about 8 large leaves from the head for wraps
2 tablespoons olive oil
1 pound ground chicken
1 cup matchstick carrots
1 cup chopped shitake mushrooms
1/2 onion, chopped
1 clove garlic, chopped fine
1/4 cup sliced almonds
2 tablespoons brown sugar
1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons ketchup
1 teaspoon freshly grated ginger
3 tablespoons soy sauce
3 green onions, chopped, for garnish

Directions:

1.  Preheat a large skillet.

2.  Drizzle with olive oil.  Add sesame oil.

3.  Add ground chicken, mushrooms and onions.

4.  Brown chicken.

5.  Add garlic and carrots.  Then add almonds, brown sugar, vinegar, ketchup, grated ginger, and soy sauce.

6.  Mix well and simmer until sauce has thickened.

7.  To serve, spoon ground chicken mixture into lettuce leaves.  Garnish with extra almonds and green onions.

This homemade twist on a delicious restaurant turned out to be such a big hit!  Be sure to allow yourself enough time to cut all of your vegetables and measure out your ingredients before you turn on the stove.

The aroma that fills the air makes you hungry right away.  This meal makes a perfect light dish for dinner, can serve as an appetizer, or whatever else you can think of.

Try them out and let me know what you think!

Chicken Mixure.  Photo by:  Allie Grossman

Boston Lettuce Leaves.  Photo by:  Allie Grossman

S'mores (Winter Style)

Tuesday, October 29, 2013

S'mores (Winter Style)

Ingredients:

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

Directions:

1.  Preheat oven to 350 degrees.  Grease 8-inch square baking pan.

2.  Beat butter and sugar in a large bowl until light and fluffy.  Add egg and vanilla; beat well.

3.  Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.

4.  Press half of dough into prepared pan.

5.  Arrange chocolate bars over dough, breaking as needed to fit.

6.  Spread with marshmallow creme.

7.  Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

8.  Bake 30 to 35 minutes or until lightly browned.  Cool completely in pan.  Cut into bars.

Makes about 16 bars.

Sick of the cold weather already?  And craving your favorite summer treat?  Then this recipe will definitely catch your eyes.

I think this version of the traditional s'mores is just as good, if not better.

They are perfect for a cold winter night and will transport you back to your summer fun.  You can even sit in front of the fireplace and feel even more like you are reliving the summer.

S'more bars make good gifts to brighten someone's day, or great dessert!

Check them out and let me know what you think :)

Jeff Specials

Sunday, October 27, 2013

Jeff Specials

Ingredients:

Honey graham crackers
Creamy peanut butter
Hershey's special dark chocolate chips
Milk

Directions:

1.  Remove 2 full graham crackers from the box and gently lay them down on a plate.

2.  Spread the desired amount of peanut butter over each graham cracker.

3.  Sprinkle each graham cracker with chocolate chips.

4.  Pour yourself a glass of milk and enjoy!

My father died this past May, and in honor of his memory, I am sharing the recipe to his daily dessert.

Every night after dinner, my father would make his way over to the pantry and take out the box of honey graham crackers, the jar of creamy peanut butter, and bag of Hershey's special dark chocolate chips.

He then would delicately remove to graham crackers from the box and set them down on his plate.  He spread the perfect amount of peanut butter over each graham cracker, and sprinkle the dark chocolate chips on top.

He would bring his "special" over to the table, along with a fresh glass of skim milk to follow each bite he took.

This creation became a staple in my house, and famous among my family.

My mom, sister, and I continue to make this delicious dessert.  I know my daddy would is smiling over us and continuing to eat a "special" every night, wherever he is.

Fun Marshmallow Bars

Thursday, October 24, 2013

Fun Marshmallow Bars

Ingredients:

1 package devil's food cake mix
1/4 cup butter, melted
1/4 cup water
1 egg
3 cups miniature marshmallows
1 cup milk chocolate M&M's
1/2 cup chopped peanuts

Directions:

1.  In a large mixing bowl, compine the dry cake mix, butter, water, and egg; mix well.

2.  Press into a greased 13 in. x 9 in. x 2 in. bakin pan.

3.  Bake at 375 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean.

4.  Sprinkle with marshmallows, M&M's and peanuts.

5.  Bake 2-3 minutes longer or until the marshmallows begin to melt.

6.  Cool on a wire rack.

7.  Cut into bars.

Makes about 3 1/2 dozen bars.

These colorfully decorated marshmallow bars look great at parties and bake sales!  Everyone, young and old, are sure to love them!

Using the cake mix definitely cuts your prep time, making these delicious treats easy to make in a short period of time.

You can freeze the bars and eat them at a later time, or be prepared to watch them disappear if you leave them out after you bake them.

Be creative and try all different toppings on top of the marshmallows...the possibilities are endless!

Pumpkin Streusel Muffins

Tuesday, October 22, 2013

Pumpkin Streusel Muffins

Ingredients:

1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs, lightly beaten
2 tablespoons molasses
1 teaspoon grated orange peel
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt

STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Directions:

1.  In a large mixing bowl, cream butter and sugars together until light and fluffy.

2.  Add the pumpkin, buttermilk, eggs, molasses, and orange peel; mix well.

3.  Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended.

4.  Fill greased or paper-lined muffin cups two-thirds full.

5.  For topping, combine flour and brown sugar in a bowl; cut in butter until mixture is crumbly.

6.  Sprinkle over batter.

7.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes.

Makes about 1 dozen muffins.

The pumpkin flavor of these nicely spiced muffins is complemented by a sweet brown-sugar topping.  One bath disappears quite quickly.

These muffins are perfect for this time of year.  Pumpkins are everywhere!  With Halloween and Thanksgiving right around the corner, the aroma that these muffins will fill your kitchen with, serves perfectly for fall.

These muffins taste great for breakfast or as an after school snack.  I highly recommend dipping them in a pumpkin spice latte!

Only one word comes to mind when I think of baking these muffins...YUM!

Old-Fashioned Oatmeal Cookies

Sunday, October 20, 2013

Old-Fashioned Oatmeal Cookies

Ingredients:

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup semi-sweet chocolate chips

Directions:

1.  Preheat the oven to 325 degrees.

2.  In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.  Beat eggs in one at a time, then stir in vanilla.

3.  Combine flour, baking soda, and salt; stir into the creamed mixture until well-blended.

4.  Mix in the oats and chocolate chips.  Drop by heaping spoonfuls onto an ungreased baking sheet.

5.  Bake for 12 minutes, or until golden brown.  Allow cookies to cool completely before transferring them from the baking sheet.

Makes about three dozen cookies.

If you are the type of person who loves oatmeal cookies, then head to the store and grab the above listed ingredients now!  This recipe makes a good, basic cookie.

My whole family is full of "cookie monsters".  Soft and little chewy in the inside, and a light crunch around the edge.  These cookies remain chewy and moist for days to come.

Adding cinnamon adds a little twist.  You can also add dried cranberries, chopped walnuts, toffee bits, or white chocolate chips too!

Most people can not wait to let them cool down before devouring them!

Delicious Oatmeal Cookies.  Photo by:  Allie Grossman

Chicken Cheesy Meatballs

Tuesday, October 15, 2013

Chicken Cheesy Meatballs

Ingredients:

2 cloves garlic, grated or finely chopped
1 pound ground all-white meat chicken
1 egg
2 tablespoons milk
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
Salt
Freshly ground pepper
14- ounce pieces of fresh mozzarella cheese, cut into 1/2 inch chunks
2 tablespoons flat-leaf parsley, chopped
2 jars tomato sauce

Directions:

1.  Over medium heat, heat up two jars of tomato sauce.

2.  In a mixing bowl, combine garlic, chicken, egg, milk, breadcrumbs, parmesan cheese, and flat-leaf parsley.  Mix well until thoroughly combined.

3.  Roll the prepared mix into medium sized meatballs, about 2-3 inches round.

4.  Place a piece of mozzarella cheese in the middle of each meatball, and maneuver the meat around the cheese so that all of the cheese is covered.

5.  Place the meatballs in the tomato sauce and simmer until cooked through.

These meatballs have become a staple item in my house.  One day, my mom and I were watching Rachael Ray after school.  It just so happened that she was making this dish and we both said that we had to try it.  Ever since, we make this dish weekly.

My sister and I do not eat red meat and tended not to like the texture of meatballs, so we were hesitant to try this recipe.  However, they are absolutely delicious!  They are the perfect italian meal and go well with pretty much anything.

We've eaten them over pasta, made meatball subs out of them, or just had them alone with Caesar salad.  Any way you eat them, you can not go wrong.

We also make them for holidays and freeze the extras.  We make large amounts of them every time we make them and freeze the remains for left overs in the future.

If you or your family are Italian lovers, be sure to try out this amazing recipe.  Thanks Rachael Ray!

Kookie Kisses

Saturday, October 12, 2013

Kookie Kisses

Ingredients:

48 Hershey Milk Chocolate Kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 granulated sugar
1/3 cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar


Directions:

1.  Heat oven to 375 degrees.  Unwrap all the Hershey Kisses.

2.  Beat shortening and peanut butter in a large bowl until creamy and well blended.  Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy.  Add egg, milk, and vanilla; beat well.

3.  Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.

4.  Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet.

5.  Bake 8-10 minutes or until lightly browned.

6.  Immediately press a Hershey Kiss into center of each cookie; cookie will crack around edges.  Remove from cookie sheet and cool completely.

Makes about 4 dozen cookies.


Not only are these cookies delicious, they look great too!  The Hershey Kiss on top adds the perfect decoration to make stomach's growl from across the room.

I find that these cookies taste great right after they come out of the oven.  The Hershey Kiss melts into the cookie and tingles your chocolate taste buds.

These cookies also last in the freezer.  If you have lots of extras, stick them in a plastic bag and place them in the freezer.  They serve as a great snack for later on in the future.

Last New Year's Eve, I made these cookies for a holiday party.  Unfortunately, I did not have any cookies left over to save. These Kookie Kisses might get you a midnight kiss on New Year's Eve!

Try them out and share the deliciousness!

Kookie Kisses.  Photo by Allie Grossman.

Ooey-Gooey Tollhouse Cookies

Sunday, October 6, 2013

Ooey-Gooey Tollhouse Cookies

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
2 cups chocolate morsels

Directions:

1.  Preheat oven to 375 degrees.

2.  Combine flour, baking soda and salt in a small bowl.

3.  Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.

4.  Drop by rounded tablespoon onto ungreased baking sheets.

5.  Bake for 8-10 minutes or until golden brown.  Cool on baking sheets for 2 minutes.

Makes about 60 cookies.


These classic cookies are my all-time favorite, go-to cookie recipes.  The ooey-gooey chocolate chip cookies are the perfect things to satisfy any sweet tooth.

Dipped in milk or just eaten plain, these cookies never disappoint.  I made them over the weekend just for fun and they lasted a total of 24-hours in my house.  They are just too hard to resist!

They also serve as a great air freshener.  The aroma that emerges from the oven when these cookies are baking is enough to spark any appetite.

Send them to a relative, make them for a friend, or even for yourself!

If you really want to impress people, buy some vanilla ice cream and make mini chipwiches.  Just sandwich two cookies together with ice cream in the middle.  Or, serve the ice cream over the hot cookies right after they come out of the oven.  The possibilities are endless when it comes to different ways to prepare these cookies.

Try to resist the urge to eat all the cookie dough!  We don't want any upset stomachs that can't enjoy the homemade cookies!

Cookie Dough Batter.  Photo by Allie Grossman.

Batter, baking sheet, baked.  Photo by Allie Grossman.

The final product.  Photo by Allie Grossman.

Savory Caesar Salad Dressing

Monday, September 30, 2013

Savory Caesar Salad Dressing

Ingredients:

1 large garlic glove
1/2 cup olive oil
1/2 tube anchovy paste
1 heaping teaspoon Dijon mustard
Dash of tabasco
2 shakes of Worcester sauce
2 tablespoons of red wine vinegar
1/2 fresh squeezed lemon
6 heaping tablespoons parmesan cheese

Directions:

1.  In a small food processor, combine all ingredients, beating well after each item is added.

This Caesar salad dressing has been passed down in my family for years.  The trick when making this dressing is to add the exact amount of each ingredient, as the recipe says.  If you do not, the dressing might turn out quite badly.  Unlike the Caesar salad dressing sold in stores, this dressing is light and easy to make.  There is a perfect mix zest and tang.

This dressing goes well on sandwiches, salad, and even as a dip for parties.  My personal favorite is shrimp Caesar salad.  Buying a whole grain baguette pairs well with this too, to mop up the left over dressing when you are done your salad.

Just buy some fresh Romaine lettuce, croutons, extra parmesan cheese, and shrimp and you have a healthy dinner at your finger tips!

Peanut Butter Pop'ems

Thursday, September 26, 2013

Peanut Butter Pop'ems

Ingredients:

About 40 REESE's Peanut Butter Cups (miniatures)
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Directions:

1.  Preheat oven to 375 degrees.  Remove wrappers from candies.  Line small muffin cups with paper bake cups

2.  Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until light and fluffy in a large bowl.

3.  Stir together flour, salt and baking soda; add to butter mixture, blending well.

4.  Shape dough into 1-inch balls; place one in each prepared muffin cup.  Do NOT flatten.

5.  Bake 10 to 12 minutes until puffed and lightly browned; remove from oven.

6.  Immediately press peanut butter cups onto each cookie.

7.  Cool completely in muffin pan.

Makes about 3 1/2 dozen cookies.

If you're a peanut butter lover, then this recipe is for you.  These cookies provide the perfect mix of cookie + candy.  Not only they are they easy to make, but they are fun too!  Whether you make them for a holiday dessert, with a group of friends, or just for fun, they turn out great every time.

I made these cookies before attending a family meal over the holiday.  They were a huge hit from everyone!  My family loves peanut butter, so these cookies hit the spot.  Within minutes the whole plate turned to a pile of crumbs.

They will put a smile on both your face and tummy! Be sure to try them out!

YUM!!!!! Photo by Allie Grossman.