Blueberry Cobbler

You can really use any type of berry or fruit you have. I made this for Christmas and it was AWEsome! It even turned our teeth blue! LOL!

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

Caramel Fruit Dip

2 pkgs cream cheese
1 cup packed brown sugar
1/2 cup caramel ice cream topping
Assorted fresh fruit

Beat cream cheese and brown sugar until smooth. Add caramel topping; beat until blended. Serve with fruit. Refrigerate Leftovers.
3 cups
from Taste of Home Magazine

Strawberry Fruit Dip

I heard this on the radio and never thought about doing it this way before! Yum!

1 (8oz) container of strawberry cream cheese
1 jar marshmallow creme

Let cream cheese get to room temperature. Mix together and serve.

Pecan Pie Cake

I honestly didn't realize I NEVER posted this. I made it for the guys/gals at work and of course it was a big hit! It's easier than making pecan pie in my opinion. Enjoy!

Crust:
Duncan Hines golden butter recipe cake mix (reserve 3/4 cup)
1 egg
1 stick margarine, softened

Mix together and place in 9 x 13 greased pan. Bake at 350 degrees for 15 min.

Filling:
3/4 cup of reserved cake mix
1/2 cup brown sugar
1/2 cup dark Karo syrup
1 tsp vanilla
3 eggs
1 cup chopped pecans

Mix together and put on top of crust. Bake at 350 for 30-35 min.
Received from Jackie @BRWC

Pumpkin Cheesecake

This is yum yum. I made it last Thanksgiving, but it didn't get there in one piece. So, I tried again. Success!!! I changed Paula Deen's recipe up a bit. So here's my version.

Crust:
1-3/4 c vanilla wafers (I hate graham cracker crust)*
3 tbls light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (a must)*
1 stick melted butter
Filling:
3 (8oz) pkgs cream cheese, room temp
1 (150z) can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 c sour cream
1-1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg*
1/4 tsp cloves*
1/4-1/2 tsp pumpkin pie spice*
2 tbls flour
1 tsp vanilla extract

Preheat oven to 350 degrees.
For Crust:
In med bowl, combine crumbs, sugar, nuts, & cinnamon. Add melted butter. Press down flat into a 9-in springform pan. Set aside.
For Filling:
Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and Bake for 1 hour. Remove from oven and let sit for 15 mn. Cover with plastic wrap and let refrigerate for 4 hours.

****I would HIGHLY suggest doing a water bath for this. I did it both ways and when I did it with a water bath, guess what... no cracks! Just wrap foil around the springform a few times and put in a roasting pan with some water and bake. Works like a charm****
Adopted from Paula Deen and *changed by Jenn

Sweet & Spicy Asian Drumsticks

Yum Yum Yum. This was part of the 1st week's meal plan and a new recipe I tried. Very glad I did.

2 cups orange juice
1 cup pineapple juice
2 tbls orange zest
2 tbls mince garlic
2 tbls minced ginger
2 tbls green onion
1 tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1-1/2 tsps crushed red pepper flakes
12 chicken drumsticks
2 tbls Essence, recipe follows
2 tsp salt
2 tbls chopped cilantro leaves
1 tbls toasted sesame seeds

Preheat oven 375 degrees.

In a large saute pan set over med high heat, place orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 min.

Season the drumstick with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven and cook until the chicken is cooked through and caramelized, about 40-45 min. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2-1/2 tbls paprika
2 tbls salt
2 tbls garlic powder
1 tbls black pepper
1 tbls onion powder
1 tbls cayenne pepper
1 tbls dried oregano
1 tbls dried thyme
Combine all ingredients thoroughly.
Yield 2/3 cup

***I made my drumsticks in the crock pot and they worked beautifully. I put it on low for about 4 or so hours and they were wonderful!***

Football Brownies

Aren't they the cutest things ever! Can't wait to make them this weekend. Long story short just make your fav brownie mix in a 9x13 pan. Get you a football cookie cutter. Cut the shapes and use a tube of white icing to make the marks. Love it. Got the idea HERE! Enjoy!

Grape Salsa

Lady at work told me this was awesome! Can't wait to try it! Enjoy!

1 bunch seedless green grapes, cut into halves
1 bunch seedless red grapes, cut into halves
1 pint grape tomatoes
1/2-1 purple onion, chopped
1/2 green bell peppers, chopped
1/2 red, yellow or orange bell pepper, chopped
1 bunch cilantro, stems removed and chopped
3 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
Juice of 3 limes
Olive oil to taste

Combine the grapes, tomatoes, onion, bell peppers, cilantro, garlic and jalapeno chile in a bowl and mix well. Add the lime juice and olive oil and toss to coat. Let stand at room temperature for 1 hour. Serve as an appetizer with corn chips or as a side salad.
River Road Recipes IV

Black Bean Soup

This looks yummy. Had Taco Soup instead of this one, but it was a close second.

1 onion, chopped
1 carrot, grated
2 tbls vegetable oil
3 (15oz) cans black beans
3-4 cups chicken broth
1 cup salsa
1 (11oz) can Rotel
1 tbls cumin
1 tbls chili powder
juice of 1 lime
Chopped fresh cilantro to taste

Saute the onion and carrot in oil in large saucepan for 10-15 min or until tender. Process 1 can of undrained beans with 1 cup of broth in a blender until pureed. Add the puree to the onion mixture and mix well. Process another can of undrained beans and another cup of the broth in the blender until pureed and add to the onion mixture.

Stir the remaining can of undrained beans, remaning broth, salsa, undrained tomatoes, cumin and chili powder into the bean puree. Bring to a boil; reduce the heat. Simmer 20 min, stirring occasionally. Stir in lime juice and cilantro. Ladle into soup bowls and garnish with sour cream and chopped green onion tops.
Serves 6-8
River Road Recipes IV

Cheeseburger Soup

You know it's fall when.... Soups On!

1/2 lb ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
6 cups chicken broth
2 lbs potatoes, peeled and diced
3 tbls butter or margarine
1/4 cup all-purpose flour
3/4 lb velveeta
1-1/2 cups milk
3/4 tsp salt
1/2 tsp pepper

Ground beef in a dutch oven over med heat, (3 min) stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 min or until beef is no longer pink. Drain well. Return beef mixture to dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 min or until potatoes are tender.

Melt 3 tbls butter in a non-stick skillet over med heat. Gradually stir in flour, and cook, stirring constantly, 2-3 min or until flour is lightly brown. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat and simmer 6 min or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts. Serve.
Makes 12 cups
From Southern Living Magazine, December 2004

Lemony Apple Punch

The punch to be served at Adrienne's shower. I can't wait!

1 (64-oz) bottle apple juice
1 (12-oz) can frozen lemonade
1 (2 liter) bottle ginger ale
Garnish: Lemon Slices

In a large container, combine apple juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over crushed ice. Garnish with lemon slices, if desired.
Makes 4-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

A Goal!

I don't know why this never really occurred to me before, but I need pictures with these recipes! So that will be my goal to fill the posts that I have put on this blog with a picture so you can eat with your eyes first! Who would have thought? I know right! From here on out I will try my hardest to have a picture to go along with the recipe! Enjoy!

Don't you just love my Dinner Party Music Selection? Michael Buble is great and he is coming out with a new album October 9th! Can't Wait :)

Grillades and Baked Cheese Grits

I was served Grillades and Helen Tuft's house a couple of years ago with grits and Markus and I have been hooked ever since. I didn't get her recipe cause she said it was her grandmothers and she doesn't know where it came from, but I found this one in River Roads which is equally as good. I can't believe I haven't posted this until now. Beef it's what's for dinner tonight!

2-1/2 or 3 lbs sirloin tip or round steak
5 tbls bacon drippings (I use olive oil)
3 tbls flour
3 med onions, chopped
6 green onions, chopped
2 med bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/3 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal stock (broth)
1 tbls Worcestershire sauce
1 small bay leaf
1/2 tsp thyme, crushed
salt and pepper to taste

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until rich brown. (you are making a roux here which to get to that brown could take an hour or better, so I just cheat and use roux out of the jar). Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
Serves 10-12
River Road Recipes II

Baked Cheese Grits:
2 tbls butter
6 cups milk
1-1/2 tsp salt
1/4 tsp cayenne pepper (I use more of course!)
2 cups quick-cooking grits
2 cups grated sharp cheddar cheese

Preheat oven to 350 degreese. Grease 9x9 baking dish with 1 tsp butter.

Heat saucepan over med heat and add milk, salt, cayenne and remaining tbls of butter. Bring to a boil, stir in grits and reduce heat to med low. Stir for 30 secs, then add 1 cup of cheese and stir until cheese is melted. Cook uncovered for 6-8 min, stirring constantly, until grits are tender and creamy. Pour grits into prepared pan and sprinkle remaining cheese over grits. Bake 20-25 min or until cheese is melted and slightly golden. Serve hot.
from Emeril Lagasse, Food Network

Watergate Cake (Pistachio)

Mrs. Dot at the Water Company made this cake for special occasions and boy is it good! I was thinking about her the other day and thought I would post her awesome cake!

Cake:

1 white cake mix

1 small box pistachio instant pudding

1 cup oil

3 eggs

1 cup ginger ale

Icing:

9 oz Cool Whip

1 cup milk

1 small pistachio pudding

Mix cake ingredients well pour into 8" or 9" cake pans. Bake at 350 degrees for 30 to 35 min or until toothpick comes out clean. Cool cake. Mix icing ingredients well and spread on cool cake.

from Dot Guillot

*Easy* Garlic Cheese Biscuits

I saw these on the Paula Deen show years back and have been in love with them ever since. They can be done so many different ways too!

Biscuits:
1 1/4 cups biscuit mix (Bisquick)
1/2 cup grated sharp Cheddar (mild is ok too)
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (I use my Pampered Chef stones which work beautifully).

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

**For a different twist I use the bread seasonings (comes with like 4 in the same bottle) or Cajun seasoning of your choice to substitute for the Garlic. I've never been disappointed. Also when choosing shredded cheese don't go for the fancy shred it doesn't really hold in the biscuits but rather melts and gets lost**

Makes 12 small or 6 large

From Paula's Home Cooking Show

Rocky Road Brownies

A friend asked me to post this cause I put a pic of them of FB. So here they are. I cheated that's all I'm gunna say!

1 pkg fav brownie mix (I use Betty Crocker Fudge Brownies... its not my fav for the record but still good)

• 2 cups miniature marshmallows (I love these things)
• 1 cup walnut pieces (I used a little less, but I wasn't in the mood for nuts, your choice)
  
• 1/2 cup caramel or chocolate sauce, store bought (once again personal choice... Markus chose the fudge sauce...I'm a caramel girl, imagine that)

Bake brownies according to package directions. I always put mine in a 9 x 9 pan. I find they are the perfect thickness and cook the best through. If you choose the 9 x 13 method of baking you might need more ingredients above.

Once brownies are removed, Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting. *** I soooo didn't wait until room temp, but I like things scorching hot because I'm impatient***

Can't say how much it serves because we put a hurtin' on these things!
**P.S. I wanted to add chocolate chips to the top but forgot, so if you want extra chocolate (i usually don't) go for it!**

Chocolate-Peanut Fondue

I am a peanut butter lover and combined with chocolate this is divine. You will not be disappointed!

6oz semisweet chocolate, cut into chunks
1/3 cup packed light brown sugar
1/2 cup milk
1/2 cup chunky peanut butter

In a medium saucepan over med-low heat, combine the chocolate, brown sugar, and milk. Stir until the chocolate is melted. Add the peanut butter and cook, stirring, until heated through. Transfer to a fondue pot and keep warm over low heat.
Makes 2-1/4 cups or 6 servings
From Fondue by Lou Seibert Pappas

**Dippers**
Marshmallows, tangerines, banana slices, apple slices, pear slices, mango slices, angel food cake/pound cake, cut into 1-in cubes

Mother's Day Dinner Menu

No appetizer for this year. Mom said it was too much food last year so I did a very light meal for her this year.

Citrus & Cranberry
salad

Cajun Baked Tilapia with fresh salsa
entree

Creamed Spinach Stuffed Tomatoes
vegetable

Rhodes Rolls

Mini Strawberry Trifles
dessert

**This was really the perfect amount of food if you are not cooking for big eaters (like my mom). It's very light and not too heavy.

Best Burger in LA

Well it's official. I got my Food Network Magazine this month and guess what I found?? Markus' favorite restaurant/burger made the cut. I can't believe it! :) Take a look HERE to see what restaurant and burger it is. Did I mention this is right down the road from us? I love when things are close.

P.S. This is where we had our Valentines Dinner this year and it was our first time going and we love it and wish we could go every weekend.

Old-Fashioned Pink Lemonade

Sweet, tart and refreshing, this lemonade gets its pink color from fresh strawberries.

2 large lemons
1-1/2 cups water
1/3 cup sugar
2 large strawberries
Ice cubes as needed (optional)

Cut lemons in half and juice. Should have about 1/2 cup juice.

Pour the lemon juice into a pitcher. Add the water and sugar. Stir with a long-handled spoon until the sugar is dissolved.

Cut of green stems from the strawberries. Cut strawberries in half.

Set a fine mesh strainer over a bowl. Put the strawberry halves in the strainer and mash with the back of a small spoon, pushing the strawberries into the lemonade. Make sure to scrape the underside of the strainer, adding what comes through the juice. Throw away anything left inside the strainer. Stir the lemonade until well blended and pink. Cover and refrigerate until well chilled.
Serves 2
from Willams-Sonoma.com

Mother's Day in the Garden

Well it is almost May and you know what that means... Mother's Day. Last year we had Dinner for my mom in the garden. It was very nice. I hadn't planned on it being outside, but my mom suggested it and I loved the idea. So as well as it went last year I couldn't bear to not do it again. So I need some ideas for the menu. Here was last year's MENU. The only thing my mom is requesting is something with Spinach. She loves spinach. Shouldn't be too hard :) Shout me your ideas!

Milky Way Cake

I cannot believe I haven't posted this one yet. It was a favorite when I first discovered it. I even forgot to add water once when bringing it to a friend's house and somehow Markus talked me into just bringing it. Well they ate every last bite and it didn't even rise! Note to self: Don't forget the water.

1 box Butter Recipe cake mix (Duncan Hines- no-brainer)
1 stick butter
5 (2.05 oz) Milky Way bars (I used the fun size 10 pack)
Powdered sugar

Preheat oven to 350 degrees. Spray a (10-in) Bundt pan with nonstick baking spray with flour.

Prepare cake mix batter according to package directions.

In a medium saucepan, melt butter with the Milky Way bars on medium heat. As the candy bars melt be sure to break them up with your spoon and blend well with the butter. Once all the candy bars have melted pour the mixture into the cake mix and fold together.

Pour the entire mixture into the prepared Bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Remove from oven and let cool for 10 minutes. Transfer to a cake plate. When completely cooled, dust top with powdered sugar.
from The Advocate

Tea Cakes

In memory of my sweet Grandpa, I'm sharing his legacy of tea cakes with you, given to me by Aunt Linda.  Once they were cooled he would put them in brown paper bags for us.  We love you Grandpa and will miss you terribly.  May the tea cakes live on...

Tea Cakes

4 cups plain flour (all-purpose)

3 eggs

1 cup sugar

2 tsp vanilla

1 stick margarine or butter

1/2 tsp salt

Roll onto floured board.  Cut with round cutter or with a glass

Bake @ 350 degrees for 8-10 min.  Enjoy!

Passed down from Grandpa LeBlanc

Chicken Pockets

I've got to try these. They sound so yummy. Thought I would share as I was going through this cookbook for some ideas for Easter @ Moms. Enjoy!

3 oz low fat cream cheese, softened
2 tbls unsalted butter, softened
2 tbls milk or chicken broth
2 cups shredded cooked chicken
Chopped chives or minced onion to taste
Salt & Pepper to taste
2 (8 count) cans reduced fat crescent rolls

Beat the cream cheese and butter until creamy. Add the milk and beat until blended. Stir in the chicken, chives, salt and pepper.

Unroll the roll of dough from 1 can onto a baking sheet. Separate into 4 rectangles and press the perforations to seal. Spoon 1/8 of the chicken mixture in the center of each rectangle. Bring the corners of each rectangle together over the center of the filling. Twist and pinch to resemble a hobo's bundle. Repeat the process with the remaining can of crescent rolls and remaining chicken mixture.

Arrange the packets on a baking sheet sprayed with nonstick cooking spray. Bake @ 350 degrees for 20 to 25 minutes or until golden brown.
Makes 8 chicken pockets
From River Recipes IV: Warm Welcomes

Bok Choy Salad

I have had this salad on 2 seperate occasions at church functions and loved it each time. Finally I just had to beg for it, cause I wanted to make it myself. Luckily Becky was more than happy to share. I'm so excited to finally have it in my possession :) It's the perfect light salad with a bite and so very colorful too.

2 pkg. Top Ramen noodles, crushed
1 c. sunflower seeds
1/4 c. melted butter/margarine
Toast at 350 degrees for about 10 minutes and cool.

1 head bok choy, chopped (using the whole thing - white and greens)
1 red onion, chopped (if it is a bigger onion, I would only use half) Refrigerate

Dressing:
1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
1 T. soy sauce
Mix dressing ingredients together and refrigerate for at least one hour or it can be made the day before.Then mix the toasted noodles/sunflower seeds with the bok choy/onions, dressing and serve.
From Becky Bluth

Nanny's Carrot Cake

**I got a taste of this cake @ Thanksgiving which is traditionally at Nanny's house. It was the best carrot cake I've ever had!! I'm so happy to have the recipe now**

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2/3 teaspoon cinnamon
1 teaspoon salt
4 egg
1- 1/2 cups cooking oil
3 cups carrots -- grated
1/2 cup pecans -- chopped
8 ounces pineapple -- crushed and drained

Frosting:
8 Ounces cream cheese -- softened
4 Ounces butter -- softened
16 ounces powdered sugar
1 teaspoon vanilla

Mix together all dry ingredients. Beat Eggs and add oil. Combine dry ingredients with egg mixture. Add carrots, pineapple and nuts. Pour into (3) 9 inch layer pans. Line pans with parchment paper.

Bake at 300 degrees for 45 minutes.

FROSTING:
Cream together cream cheese and butter. Add sugar and vanilla and beat well. Frost lightly between layers then ice top. NOTES : In frosting, use only small amount of butter(2 teaspoons) for thicker icing.
Serving Size 12
From Nanny Wilson in her cookbook "The Cotton Country Collection"

Taco Soup

This can be made with shredded chicken or ground beef. I've had it with chicken and loved it, but it I think calls for beef. Yum!

1 can pinto beans (can use kidney if you prefer)
1 can corn (if you don't like a lot of corn use the niblet can)
1 can diced tomatoes
1 can tomato sauce
1 or 2 boneless chicken breasts (or 1lb of ground beef)
taco seasoning
tortilla chips

Mix all ingredients together in pot and cook for about 20 min just to cook the tomato taste out of it. IF you like that kind of thing then warm and serve. Add water as needed. Serve with tortilla chips and garnish with sour cream and shredded cheddar cheese.
Serves 4

I got this from Donna Sanders and Christine Fausett (at church). We made it in Nauvoo :)

Slacker

I've been a total slacker for the past 2 weeks. But this week I did try a new recipe and I can't wait to share it. Stay tuned for the goodies...

Curry Chicken Salad Wraps

For those of you who like curry these will be your favorite. Markus and I went to BR Country Club for a Tennis Banquet last month. I always enjoy going there because the food is awesome. Well it was no exception this year. They served these and I must have ate 6 of them. But there was no way for me to get a recipe. So from how I remember them tasting and smelling my spices, I came of with my own version.

2 chicken breasts
2 10-in flour tortillas
celery
mayo
curry powder
cloves, just a little
black pepper
poultry seasoning, I use Paul Prudommes
garlic powder, just a little
old bay, just a little
salt free seasoning, I use Paul Prudommes

Cut chicken breast into cubes. Brown in skillet with olive oil on med high. Season to taste. Meanwhile chop fresh celery (mine was frozen) and put in a food processor. Chop until very fine. When chicken is cooked transfer to a food processor. Chop til all chicken is pretty fine. Add mayo til consistency is spreadable onto the flour tortillas. Once chicken mixture is spread on tortilla, roll up and slice into 1-in pieces. Discard ends and serve.

*If you don't have mayo I think plain yogurt would also taste awesome with these. Wished I could be more specific with measurements for the spices, but I spiced until I liked the flavor.
Derived from memory, but idea came from BR Country Club, Serves 2 comfortably (add more chicken & tortillas if you need more)

**Markus must have told me 6 or 7 times within a 10 min span of eating these that he liked them and they were good.** So it's a keeper for us. Oh and my new recipe for this week :)

Good Eats

I tried this recipe for this week and it was soo... yummy. Markus likes it almost better than my garlic cheese biscuits. I would highly recommend trying it for breakfast or a snack. Definitely a keeper.

Homemade Chicken Noodle Soup

Markus was very ill this morning, so I made him the classic sick food. It surprised me how yummy it was and sooo not salty! This is my new recipe for the week that I tried. Success!

3 qts homemade chicken stock (see recipe below), chilled- I didn't have time to chill mine
3 carrots, cut into 1/8-in thick rounds
Kosher salt
8 oz medium egg noodles
Cooked shredded chicken meat from homemade stock
Freshly ground pepper
1/4 cup chopped fresh dill, or 1 tbls dried
1/4 cup chopped fresh flat leaf parsley

Remove layer of fat from chilled stock and discard. Transfer stock to large stockpot; bring just to a simmer. Add the carrots; simmer until tender, about 6 min

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles just until tender, about 6 min. Drain; add noodles to stockpot, along with shredded chicken. Season with salt and pepper. Heat until hot. When ready to serve, stir in dill and parsley.

**I cooked my noodles with my stock. I wanted mine super tender.

Homemade chicken stock

2 leeks, cut into thirds
1 tsp whole black peppercorns
6 sprigs fresh dill or 2 tsp dried
6 sprigs fresh flat leaf parsley
2 dried bay leaves
2 carrots, cut into thirds
1 4-lb chicken, cut into 6 pieces
1-1/2 lbs chicken wings
1-1/2 lbs chicken backs
2 48-0z cans low-sodium chicken broth, skimmed of fat.

Basically the recipe is a long drawn out process that cooks for about 4 or so hours, which who had that kind of time???

** I had to omit a few things that were fresh cause I didn't have on hand, but overall if you have the vegetables and season the stock well the soup is a no fail. Go easy on the salt as it could easily over power quick. I made my stock and didn't worry about skimming the fat. I also didn't use that much broth cause I didn't want to eat this for days, but with a few more than 2 people I might suggest that to allow room for seconds.

from The MARTHA STEWART LIVING Cookbook: The Original Classics (my newest cookbook)

I Want...

Funny story. Markus and I have this eatery we love to go to. They know us by our name we used to go their sooo much. Markus knows the guy who owns it. If you have ever heard us talk about Jasmines that is where I'm referring too. They have this appetizer trio that we adore. Had we not tried it at the suggestion of our server one day, we would have not been introduced to the love of what they call "Rocket Shrimp". So yummy. Markus tells me randomly while driving in the car today, I want you to try to make "rocket shrimps". Umm ok, was my reply. That basically means I know you can do it. I mean maybe if I went in the kitchen with his friend to help him prepare it. I'm not that inventive, at least not yet. But I think I might have come close with this sauce I found in my new Martha cookbook. I will have to try it and let you know. We will see. I just think Markus is funny with his requests. They turn out good, always :) Sometimes I'm glad he pushes me in the kitchen. Of course, it's a win win. hehe

Potato Chowder

YUMMY!!! I tried this for dinner tonight and I knew it would be good, but it was awesome instead. Definitely a keeper. Thought I'd share

1 lb potatoes, cubed and divided (about 3 med)
1-1/2 cups chicken broth (1 can)
1 cup thinly sliced carrots (I had baby carrots and they were perfect)
1 (11oz) can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 tbls flour
1 cup half and half, divided (I ended up using more)
1/4 cup chopped fresh parsley
2 cups grated Swiss or Monterey Jack cheese

Combine half of potatoes with broth in a saucepan with tight fitting lid. Bring to a boil, reduce heat, and simmer about 10 min or until tender.

Mash potatoes with fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.

Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Makes 1-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

Sausage-Cheese Muffins

I'm pretty sure this is very close to the recipe that a lady I used to work with would make. She would bring these to work for breakfast and it was hard to eat just one. They were always warm which makes anything taste good. So awesome. Miss you Wendy.

1 (1lb.) pkg ground pork sausage
3 cups bisquick
1-1/2 cups (6oz) shredded Cheddar Cheese
1 (10-3/4oz) can condensed cheese soup
3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon lightly greased muffin pans, filling to top of cups.
Bake @ 375 degreese for 20- 25 min or until lightly browned.

*Wendy wouldn't put hers in a muffin pan. She would do more drop style biscuits. Either way works though.
from Southern Living Magazine: Nov 2006 but it could be Wendy's too :)