S'mores Pie

Yes you read that right....S'mores Pie...as in GIVE ME S'MORE NOW!!!!

I wont even waste time chatting. Get to the store ASAP, and get the few ingredients you need and make this pie. I think I now have a new favorite dessert it is THAT good. I couldn't stop telling people about it and Poor Mia cried when she realized she never got to have a piece (well, she was being fresh and didn't behave at dinner so she got none, Mama doesn't mess around when pie is at stake).

The other awesome thing is this pie was so simple. It took no time to put together, didn't have too many ingredients and it would be hard to mess up. I will make sure next time I roll out the bottom crust as well so its more uniform but again super easy.

S'mores Pie

borrowed from: Life as a Lofthouse

INGREDIENTS:

1/2 cup salted butter, softened

3/4 cup white sugar

1 large egg

1 teaspoon vanilla

1 cup all purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

1 (7 ounce) jar Marshmallow Creme (Fluff)-- (don't use regular marshmallows)

4 Regular sized Hersheys Bars, broken into pieces

wax or parchment paper

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 9 inch glass pie pan with baking spray.

Beat butter and sugar together until fluffy and combined.

Add egg and vanilla until incorporated.

On low speed add in flour, graham cracker crumbs and baking powder.

Divide the dough in half.

Press half of the dough in the bottom and sides of the prepared pie pan. (or roll out in between parchment to fit into the pie crust)

Evenly spread the Marshmallow Creme over the bottom of crust.

Spread the broken chocolate pieces on top of the Marshmallow Creme.

Form the remaining dough into a ball and place it on a piece of wax or parchment paper.

Top with another piece of wax or parchment paper and flatten into a 9 inch circle with a rolling pin.

Carefully peel off the top piece of wax paper.

Flip the crust onto the top of pie and peel off the other piece of paper.

Pinch the dough together to form the crust.

Bake for 20 minutes or until lightly browned.

Cool completely and then slice and serve.

***I heated up slices for 10 seconds in the microwave and I HIGHLY recommend doing this before eating***

Very Veggie Chicken Fried Rice

I can't believe this never made it onto the blog

WELL.....ok so I made it once before and afterwards my chief taster aka my husband ended up in the ER with some stomach issues. It was a year ago, and I was fairly certain it didn't have anything to do with my cooking...well certain enough that I would risk it again because in my recollection this dish was a-mazing!

this time no one ended up in the hospital so I can safely make it again....and again.....and again

We fought over the leftovers...and I won!

Very Veggie Chicken Fried Rice

borrowed from Dinners for a Year and Beyond

4 eggs, beaten

3 teaspoons soy sauce or tamari, divided

2 teaspoons sesame oil, divided

3 cloves garlic, minced

2 tablespoons peanut oil

1 pound of chicken tenderloins, cut in very small pieces

4 cups cabbage and carrot slaw mix

1 large carrot shredded (I like the extra carrots and the slaw mix never has enough)

4 cups of cooked rice, cooled and refrigerated

1 cup frozen peas, thawed

2 tablespoons soy sauce

4 green onions, sliced (about 1/4 cup)

DIRECTIONS:

In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 4 - 5 minutes. Remove from skillet and set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the mushrooms and the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through.

Escarole and Bean Soup

I LOVE SOUP!!!!

It is 70 degrees and sunny in NJ right now and I am dreaming about soup. Such is my life. I am actually eating a bowl of this while typing this, which is kind of weird too. There is never a wrong time for soup. Period.

WHAT THE ESCAROLE?

Don't let the escarole scare you if you never tried it. I had never had it before this soup and some of the dark greens and I arent friends, but this is really yummy. Doesnt really have much flavor but adds nice texture and some chew. Kind of like a cross between spinach and romaine lettuce.

Escarole and Bean Soup

An Original Me Recipe

INGREDIENTS:

2 tablespoons of EVOO

2-15 ozs. cans of Cannelli Beans, drained and rinsed

5 garlic cloves minced (mine were smallish in size)

pinch of red pepper flakes--or more depending on your heat enjoyment

3-14.5 ozs. cans of Low sodium Chicken Broth

1-15 ozs. can of Petite Diced Tomatoes, with juices

1 small head of Escarole, chopped (I used 1/2 of a huge one, maybe 4 cups chopped)

1 tsp. salt

1/2 tsp. pepper

3 tbsp. of Parmesan Cheese and more for serving

DIRECTIONS:

*Add 1 tbsp. of EVOO to a large soup pot heated to medium heat.

*Saute the garlic, red pepper flakes and beans until softened about 3-4 minutes.

*Add the tomatoes and cook those down for another 5 minutes.

*Remove 1 cup of the bean/tomato mixture, add 1 tbsp of EVOO and blend until smooth.

NOTE: I put this in a large cup I have and hit it with the hand blender for 15 seconds, it is the easiest and cleanest way to do this, but you could easily use a blender or food processor.

*Return smooth mixture to the pot and add the chicken broth , stirring until nicely blended.

*Bring to a boil, and then let simmer on Medium for 10 minutes.

*Add chopped escarole to wilt and simmer on low for an additional 8-10 minutes.

*Add salt, pepper & cheese, stir and ENJOY!!!!!!

Buffalo Chicken Rolls

Now onto Super Bowl Spectacular!!!!

I am sorry I am so late, but these were some of the best appetizers to ever come out of my kitchen.....AND the AWESOME NY/NJ GIANTS WON THE SUPERBOWL!!!

What a day!

I cooked like a champ, ate light a champ, and then was so happy for everyone to go home before the game started so we could curl up on the couch and cheer our heads off. These will be featured heavily in the future because they were so simple and the taste was phenomenal.

You bring these and people will think you are a genius of the Buffalo Chicken Variety

I don't even know what that means but trust me, you bring these and people will talk!

The picture kind of stinks but I literally shot one picture before I fed the hungry crowd. I did end up cutting them in 1/2 because they were steaming hot and then you could dip a little easier.

Buffalo Chicken Rolls

makes 12

NOTE: I probably over stuffed a few and the points of the celery broke through the egg roll wrapper. Since there were plenty of wrappers in the pack, I just started with a new wrapper. Next time I will stuff less, so the amounts may slightly vary with yours, but really it doesn't matter, you can easily make more or less rolls depending on how you like them

12 egg roll wrappers

1 ½-2 cup cooked and shredded chicken

1/2- 2/3 cup Frank’s Red Hot Sauce

1 crumbled blue cheese

1 cup sliced celery, really really thinly

Small bowl of water

Nonstick cooking spray

Blue cheese dressing (I also added ½ cup of blue cheese crumbles to it) , for serving

DIRECTIONS:

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the celery on the diagonal of the bottom right corner of one of the wrappers. Next, place 2-3 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Oven Baked Ham & Cheese Sliders

I can not believe I am writing about this meal now!

I made these for one of the Giant's Football Play off games. It was an amazing game AND such an awesome meal. I made it with the Sausage and Gnocchi Soup from postings past and it was a Sunday Meal for the ages.

When I saw this recipe I was so curious, seems so simple and yet Genius!

Well, I will tell you they couldnt have been easier, they were so yummy, you could easily serve a crowd, they reheated great the next day and I loved them!! Big puffy heart loved them!

Ham and Cheese Sliders

adapted from Annie’s Eats

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup Dijon mustard

Poppy seed sauce

1 Tablespoon poppyseeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and mustard. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Taco Cups

This is another appetizer I made for New Years Day and I guarantee you will make these once and you will be instantly hooked and want to put everything into a little won ton cup. I had no idea how easy it was to use these little tiny pieces of pasta. This came together so quick and you could use so many variations. I cant wait to be invited to more parties so I can experiment more, or just create a whole dinner with won tons!

Taco Cups

Ingredients:

24 wonton wrappers

1 lb. lean ground beef

1 pkg. (1.25 ounces) taco seasoning mix

1/2 cup Chunky Salsa

4 oz. shredded Mexican cheese blend (about 1 cup)

Sour cream (optional)

Sliced pitted ripe olive (optional)

Directions:

Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups. 2

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix3

Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.4

Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.5

Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

NOTE: These reheat beautifully! I had some leftovers and popped them back in the over to melt the cheese and they were just as good.

Gnocchi, Sausage & Spinach Soup

I have a slight love affair with Gnocchi. I first had it in Grand Cayman about a million years ago. It was in this rich Alfredo sauce and it was like something from heaven. Anytime I come across a recipe that uses them in a different way, I book mark it....or Pin it (if you are familiar with Pinterest). I had this soup pinned for about a week before I had to make it. I have made it twice since then. It smells amazing when you cook it and it tastes even better. It is the perfect cold winter hearty soup for the soul.

This is the worst picture ever-I made it for lunch on New Years Eve and we were so anxious to eat it, I just snapped a quick picture and don't even think I looked at it. I should have snapped a new one when I made it again this weekend, but it was during halftime of the Giants playoff game and well, the food blog wasn't 1st on my brain either! But I am giving my ringing endorsement of this soup, so trust me on this one even in spite of the bad pic.

Gnocchi, Sausage & Spinach Soup

borrowed from Cinnamon Girl Recipes

Ingredients:

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet --* I used Sweet/Turkey

4 cloves, garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound gnocchi-*I cut the gnocchi in 1/2 or 1/4's to give more per bite

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream --*I use fat-free

1 heaping tablespoon fresh basil, chopped--*I never have this

Parmesan cheese, fresh grated, for serving

Directions:

1. In a large sauce pan or soup pot sauté onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.

2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.

3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

Buffalo Chicken Dip

Hello ALL!

I have been doing repeat favorite meals which is why you havent heard much from me lately.

This week I have all new recipes planned so stay tuned for those. I already made my shopping list for this week, which is normally what I do on Sunday night once the kiddies are in bed. So I checked iphoto to see if I had any blogging to do......low and behold, I cant believe I didnt post this sooner. This is one of my all time favorite dips. It is all over the blogesphere and if you never made it, you are totally missing out. I made it to bring to a Giants home game, and it was so cold out, it was nice to have something warm and spicy. I tried to keep it warm as possible, but about 10 minutes into the elements and it was cold, but darn, its still so good. I could seriously make this dip a meal. Oh and once you start eating it, the moldy blue cheese on top, melts down as it gets mixed it :) Looking at the picture now, green cheese on top does look suspect!

Buffalo Chicken Dip

adapted from All Recipes

Ingredients

2 (10 ounce) cans chunk chicken, drained, Or 2 Cups Shredded Chicken (see note)

***NOTE on Chicken. I have used a few different versions of chicken for this recipe. I liked the canned the least. I either use unseasoned rotisserie, or even Leftover Grilled Chicken. If I am really in a rush, I will buy 2-3 already grilled breasts from my grocery store. I throw them into my mini chop and pulse it 3 times

2 (8 ounce) packages low fat cream cheese, softened

1 cup light Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1/2 cup Blue Cheese Crumbles (optional)

1 bunch celery, cleaned and cut into 4 inch pieces

Or Scoops Chips

Directions

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to baking dish. Sprinkle the remaining cheddar cheese & blue cheese over the top, Bake at 350 for 20 minutes. Serve with celery sticks and chips.

Hot Spinach & Artichoke Dip

I remember my 1st taste of Spinach Dip like it was yesterday......

It was in the TGIFridays in Eatontown and I was in High School. It was so cool to finally be independent and go shopping without any parents and then stop and have lunch at Fridays.

Oh so cool!

Ever since then it has been one of my top favorite appetizers. This one is so simple, you will almost scratch your head and think I left something out of the directions. But its so easy, there is no reason to buy it pre-made from the store when you get this yummy, fresh dip and then you can take all the credit. I have been making it for years and it always gets raves.

Hot Spinach & Artichoke Dip

adapted from Alton Brown

Ingredients

1 cup thawed, chopped frozen spinach

1 can quartered artichoke hearts, unmarinated

6 ounces low fat cream cheese

1/4 cup low fat sour cream

1/4 cup low fat mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Directions

Drain the liquid from the spinach

Chop the can of artichokes

Heat cream cheese in microwave for 1 minute or until hot and soft.

Stir in rest of ingredients and serve hot.

Creamy Chicken Taquitos

This has been an amazing week of meals in my house thus far.....WHY you ask?

Because my kids have decided to actually eat again. Haaaahhhh!!!! It makes my night so much nicer and it just makes me happy. I hate spending time cooking something delicious only to have them turn their noses up before they give it a chance. Especially when I know they would like it. I am even OK with breaking down the meal to make it more kid friendly like I did with this meal. As long and I am not making a "kiddie meal" that just isnt as good as what I am cooking.

When I made these taquitos they happily ate the rotisserie chicken, the beans with the corn, and the rice.I am sure they would have eaten the taquitos and maybe I should have tried but it was the beginning of the week and I had no idea they would be so adventurous this week.....next time, they are mine!

I dont know if I ever mentioned one of my favorite meal time things. The Easy Lunch Box. I got them to travel with because we had long car trips coming up and I knew my kids would be eating a few meals in the car. They also love to eat snack lunches, and we have picnics in the family room all the time. I did not want to spend a fortune and these are the absolute best bentos for the money. Pack of 4 for $13.95 on amazon. The reason I thought of them is in most dinners I deconstruct the bentos come into play because they just like keeping their items separate and it makes them happy, which in turn makes me happy because they actually eat. SO yay! for the easy lunch box

Onto the reason you are here......

Creamy Chicken Taquitos

makes 12 servings

Ingredients:

3 oz. cream cheese, softened (or nuke it on 50% power for 1 minute to soften)

¼ cup salsa

1 tbsp. freshly squeezed lime juice

1 tsp. chili powder

½ tsp. cumin

½ tsp. onion powder

2 cloves garlic, minced ( I used 1 tsp. garlic powder if I dont have any)

3 tbsp. chopped cilantro

1-2 green onions, chopped ( I skip most of the time)

2 cups shredded cooked chicken

1 cup shredded Mexican cheese (Cheddar, Pepper jack, Monterey Jack,any kind of shredded cheese)

10-12 6-inch flour or corn tortillas

Cooking spray

Kosher salt

extra salsa or sour cream for dipping

Directions:

Preheat the oven to 425˚ F. Line a baking sheet with a parchment paper or foil.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Briefly heat the 4 tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.

Slow-Cooker Beef Stroganoff

You can't beat a good Stroganoff......
I love it, and I love this recipe. It is so easy, so tender and the sauce is just so perfect. Its actually not that ridiculously unhealthy either. Score, Score and SCORE!
Now you know I am not always 100% thrilled with my crock-pot meals, but this one is perfect for the pot, because the more tender the meat the better the dish. So file this away for a snow day and add it to your shopping list with your bread, milk and eggs. Oh and I realize how ridiculous it is to talk about snow when its like 80 degrees with 100% humidity in NJ and its almost October. Crazy Mother Nature!
Oh and make sure you visit Mel's Kitchen Cafe Blog I love almost everything I have made from her blog and they tend to be recipes I go to again and again.

Slow-Cooker Beef Stroganoff

borrowed from Mel's Kitchen Cafe

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms (I still don't eat fungus so I omit these)
1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes. ***I have to go with the Egg Noodles on this one***

Stuffed Pizza Bites

Are you impressed at my constant posting lately....? I am trying to get caught up before the Christmas stuff takes over our lives.

So I spent some time browsing in my folders of pictures in iphoto and came across about a 1/2 dozen pictures of recipes that I LOVE.....and never blogged about them. I did find some that I have no clue what they heck they are, so I guess they are lost forever. Hope they werent that great, although I suspect if they were I would have committed them to memory.

We made these one Sunday for Football. My Mia Gracie helped me make them and discovered her love of pepperoni and mozzarella. She still talks about when she was a "chefer" and helped me make pizza bites. So I encourage you to get the little ones involved in this one. This recipe couldnt be any easier, but really impressive to people who dont see this post.

Stuffed Pizza Bites

borrowed from Annie's Eats

Ingredients:
½ batch pizza dough (enough for 1 pizza)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni

For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese

Directions:
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired. I serve it with a good quality chunky tomato sauce.

Hoagie Dip

I Wish I could rename this dip. No one in Central NJ calls a Sub sandwich a Hoagie, but Sub Dip sounds kind of weird and not very descriptive. So I am trying to come up with a new name…..because I will be making this dip A LOT!!!!! I have had a similar recipe printed out for about 2 years and never found an occasion to make it. So when I saw this similar recipe in Foodnetwork Magazine I decided I needed to find a reason to make this dip.

HOAGIE DIP
Borrowed from Food Network Magazine October 2009

Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
***I added 2 tablespoons of red wine vinegar also***
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls , cut into pieces, for dipping--I used rolls as well as sliced baguettes in the store--

Directions

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces.

Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl.

Add the mayonnaise, olive oil, oregano, basil, red wine vinegar and red pepper flakes and stir until everything is all mixed up and tasty.

Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces.

Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

*** I did all the chopping of the meat & cheese, tomato & pepperonici the night before and then did the lettuce and the mixing that morning. Worked out perfect. ***

VERDICT

So take this too a party and let the compliments be poured upon you. It was so simple and it looks super cute in the bread bowl. It was really tasty too. I might omit the onions next time because raw onions make me burp (oops TMI) and I burped them the entire day. I don’t think you would miss them at all. But it’s a personal choice. Try them with and see if you are a burping monster. It might have been the alcohol too, so I cant really be a good judge on this particular day. I seriously loved this dip and it killed me to throw out what little was left after we inhaled it. Just writing about it makes me want more.

Baked Pasta with Chicken Sausage

This meal is divine. It is one of my all time favorites, and I can not believe it never made it onto the blog. I was going through my files of pictures and found a whole slew of great recipes that were never added. This meal is....well its everything I love in a yummy bakes pasta dish

Baked Pasta with Chicken Sausage

adapted from Mel's Kitchen Cafe

*1 tablespoon olive oil

*1 medium red onion, chopped

*4 cloves garlic, minced

*1 (14.5 oz.) can diced tomatoes

*1 (14.5 oz.) can crushed tomatoes

*1/2 teaspoon dried oregano

*1/2 teaspoon dried basil

*1/2 cup heavy cream

*1 pound rigatoni

*10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)

*1 Lb. Chicken or Turkey Sausage raw, spicy or sweet

*8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded

*1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Remove sausage from casing and crumble with the edge of a large spoon. Cook until browned. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Creamy Chicken White Chili

This is another WINNER, that I can't believe didnt make the blog yet. OK, so there are a bunch of white chicken chili recipes, I have about 4. This one is my favorite. It has some spice, the creaminess is so different to any red chili and I love serving it over white rice. Its a big fat bowl of comfort.

Creamy Chicken Chili

Borrowed from Mel’s Kitchen Café

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, for garnish (optional)

Directions:

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Mediterranean Grilled Chicken Salad with Feta

I am sucker for a Greek Salad. There is a Rachel Ray one that I usually make when I am craving the greek goodness, but this is SO MUCH BETTER! I can not wait to make this again. There was not a morsel left in the bowl. This is a keeper and an absolute favorite new recipe. You absolutely need to use fresh herbs though. I cant imagine using dried. It wouldnt have the same punch of flavors. Next time I am doubling for leftovers

Mediterranean Grilled Chicken Salad with Feta

adapted a teeny tiny bit from Dinners for a Year and Beyond

Serves 4

***9 WW Points Plus***

for chimichurri dressing -

1 cup fresh flat leaf parsley

1/2 cup fresh cilantro leaves

1/4 cup fresh oregano leaves

3 tablespoons red wine vinegar

3 garlic cloves

1/2 jalapeno

salt and pepper

1/4 cup olive oil

for the salad --

Pam Spray

1 1/2 pounds chicken tenders

1/4 cup chopped fresh dill

1 (10 ounce) can chickpeas, drained and rinsed ( I used Cannelli beans)

1 kirby cucumber, seeded and chopped

4 scallions, sliced

1 cup cherry tomatoes--halved

1/2 cup reduced fat crumbled feta cheese

1/4 lemon

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pulse to combine. Drizzle in olive oil and process until dressing is slightly creamy but still coarse. Transfer to a bowl and set aside. ** Note -- This recipe makes more dressing than needed for the salad. Store remaining dressing in a covered dish in the refrigerator for about a week. Serve it on grilled steak, chicken, fish, or pork chops.

Heat a grill pan to medium high heat. Add a small drizzle of olive oil and the chicken. Cook for 5 - 8 minutes, stirring occasionally, until chicken is cooked through. Transfer to a large bowl. Toss with about 3 - 4 tablespoons of the dressing. Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese. Squeeze lemon over salad and toss to combine. Add more dressing if you would like. The salad can be served immediately or chilled.

Teriyaki Pork Tenderloin

I got a new cookbook as I mentioned and I have been slowly working my way through it. So far I am impressed. Ellie Krieger knows her stuff. Really healthful food, easy ingredients, and it tastes yum! I cant wait to get into some of the breakfasts and lunch recipes.

Also Ellie Krieger, broils things in her recipes. I admit it is very rare that I broil anything let alone a piece of meat. Again, seems so silly that I have never done this. It is so stinking quick and easy. I was kind of scared to put my faith and trust into my broiler and must have check on it a dozen times but man, I cant believe I never did this before.

Onto the food.......

Teriyaki Pork Tenderloin

Borrowed from Ellie Krieger

****5 WW Points Plus****

serves 6

Ingredients

4 tablespoons low-sodium soy sauce

2 tablespoon canola oil

2 tablespoon brown sugar

2 tablespoon dry sherry

2 tablespoon rice vinegar

2 garlic clove, crushed with a garlic press or minced

1 tsp. teaspoon finely grated fresh ginger

Pinch red pepper flakes

2 pound pork tenderloin

Directions

Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.

Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

VERDICT:

LOVED this recipe. BEST pork tenderloin I have ever made and the sauce is devine! NO salt at all. So flavorful. I had a 2 lb tenderloin so I doubled the sauce recipe. Next time I will double the sauce but keep about a 1/2 cup of it to add boil up and sprinkle onto the meat afterwards. I will make this recipe again for sure and plan to use this as my teriyaki sauce recipe going forward. I just was shocked at how easy this recipe was and what great results I got.

BBQ Glazed Turkey Meatloaf

I have tried probably 3 dozen meatloaf recipes over the years. When I was younger I hated my Mom's meatloaf. I remember having to sit at the table until I ate it, and it was dark outside and the evening news was on, and I was still left sitting there. For some odd reason I didnt give up on meatloaf though. When I became the chef of the house, I made it my mission to figure out how to make meatloaf I love. In prior tries I found recipes I liked.....but when I made this one it was TRUE LOVE. I have made this about 5 times in the past few months and I just love it. It is so easy, no fancy ingredients, so juicy and it comes out perfect every time. Had great color to it, not the weird gray sometimes turkey meatloaf can be. I love this meatloaf and even looking at the picture I wish I had a few bites.

BBQ Glazed Turkey Meatloaf

Adapted from a Weight Watchers Recipe

6 servings

****4 WW Points Plus****

MEATLOAF:

1 1/4 pound(s) uncooked ground turkey breast 93% fat free

1/3 cup(s) dried bread crumbs, seasoned

1/4 cup(s) low-fat shredded cheddar cheese, shredded

1 large egg(s), lightly beaten

1 tsp dried oregano

1/4 tsp table salt

1/4 tsp black pepper, freshly ground

GLAZE:

2 Tbsp ketchup

2 tsp packed light brown sugar

2 tsp Worcestershire sauce

1 tsp Spicy Brown Mustard

Directions:

Preheat oven at 400 degrees

Spray a 13 X 9 inch pan with cooking spray

Mix all the ingredients for the meatloaf in a large bowl with your hands, do not over mix

Form a meat---loaf in the pan in a rectangle shape.

Combine the Glaze ingredients in a small bowl and spread it over the meatloaf

Bake in the oven for about 40-45 minutes. I do test it with a thermometer and it will be done at 165 Degrees internal temp.

Heavenly Cake Balls

I am patiently waiting for Spring to arrive and as rare as the warm and sunny days have been in NJ, is as often as you will see a dessert recipe on this blog. I learned to cook, by baking but since I can't really eat it, I dont like to make it. I have zero self control when it comes to baked goods, so its best to not even go there. BUT I do occasionally make an exception....and these my friends are the ultimate exception. I have made these a few times, but the 1st time was for the launch of my Stella & Dot jewelry business. It truly made the party a smashing success. Once you have a cake ball, you will never be the same. Apparently gourmet cupcakes are the new Cupcake, so I like to say I was way ahead of the trend :)

Cake Balls

check out The Pioneer Women I used her site as my reference and her pictures were helpful

Ingredients

1 box Cake Mix (red Velvet , Chocolate Or Yellow About 18 Ozs))

1 can Frosting (store Bought 12 Ozs)

1 bag Melting Chocolate (12 Ozs. Any Color Or Combination Of Colors)

1 bag Lollipop Sticks

Various Tubes Gel Icing (any Colors)

Sprinkles

Directions:

Just prepare the cake according to the directions on the package, and bake it in a 9 x 13-inch pan. Cover the cake with a dishtowel and allow to cool completely.

Once the cake has cooled, begin gently crumbling the cake. Place sections of the cake into a large bowl, 1/4 of the cake at a time. When you’re finished, you should have a bunch of very fine cake crumbs. ***You can also break it up and put it into your kitchen aid mixer for a quick crumble***

Use two forks to work the icing into the cake. Keep working until the icing is no longer visible. Even if you use white icing with devil’s food, the white will eventually blend in entirely.

Next, roll the mixture into balls—make them about walnut size – a small ice cream scoop could help with this.

This is important: pop ‘em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them.

When the cake balls are nice and firm, go ahead and prepare a double boiler.

Dump the melting chocolate pieces into the bowl of the double boiler. Stir occasionally until the chocolate is totally melted and smooth and set aside. ***I use a glass bowl over a sauce pan of boiling water as my double boiler***

Insert a stick sideways into each ball (paying attention to the flat part on the bottom). Now, you can either roll the ball in the chocolate, or spoon it over the top—whatever’s easier for you.

Be sure to thoroughly coat the bottom of the ball where it meets the stick.

Lay them back down onto waxed or parchment paper, paying attention to the flat part (get it against the parchment again.)

Now decorate and get creative as you want!

YUMMMM!