Chocolate Chip Muffins

I know I know, shock is being sent out all over the place because I am back and updating this blog!  We are FINALLY settled in and I am so excited to get back in my kitchen and BAKE!  Here's what I baked up today!

What  you need:
3 cups flour
3 teaspoons of baking powder
1 cup sugar
2 cups milk
2 eggs
2/3 cup butter, melted
1 bag milk chocolate chips

Preheat oven to 350 degrees.  Use cooking spray or muffin tin liners in your muffin pan.  In a large mixing bowl combine the first 4 ingredients.  In a separate bowl mix your milk, eggs, butter and chocolate chips.   Pour into dry ingredients and stir just until moistened.
Pour batter into sprayed or lined muffin pan.  Fill 3/4 of the way full.  Bake for 20 min. or until a toothpick inserted comes out clean.  Cool in muffin pan for 5 min. then remove and cool on wire racks.

From our table to yours, bon appetite!

Fantastic Strawberry Lemonade Bars

Yes, I admit it, I am guilty of blog hopping when it comes to recipes!  I LOVE it when there are photos involved!  I think I may have found a new love....recipe blog love that is :)  I saw this yummy sounding recipe and though I have yet to try it, boy am I ever dying to!!  I do trust that they are scrumptious because I read some reviews and all were positive!  Doesn't this just sound like a decadent spring dessert?!  Go ahead, give it a whirl!  I sure am!
What the recipe called for:

Strawberry Lemonade Bars
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Instructions on how to make:

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
While the crust bakes, prepare the filling.
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.
Makes 24 bars.

And now the photo....

See?  I told you they looked great!

(Photo courtesy of  
http://bakingbites.com )

One pot Italian Casserole

So on days like today, cold and snowy, a good casserole can really hit the spot.  This recipe is amazing!  The flavors that your taste buds will adore is incredible! 

What I used:
1 lb. ground beef
1tbs. minced garlic (in the jar)
1 can (14.5oz) diced tomatoes, undrained
1 can (14.5oz.) beef broth
1 cup water
2 cups macaroni pasta, uncooked
1 green bell pepper, sliced into chunks
1 can (6oz.) tomato paste
a hint of Italian seasoning
shredded cheese of your choice to top it all off

Brown your meat with your garlic until meat is cooked through.  Add tomatoes, broth and water, mix well.  Bring to a boil.  Add your pasta and pepper; mix well.  Cover and reduce heat to med.; simmer for 15 min. or until pasta is tender.  Add your tomato paste and Italian seasoning; mix well.  Top with your choice of cheese!

From our table to yours, bon appetite!

Shepherds Pie

I have had this dish many times but had never put my mind to making it....honestly I don't know why! It was a wonderful hit with the family! Even my two year old was asking for more and that is a rare occasion! It sure does "hit the spot" on those cold wintry days.

What I used:
1lb. ground beef (for a healthier option you can use turkey)
1/2 bag of frozen mixed veggies
3/4 cup beef broth
2tsp. Worcester sauce
12 red potatoes, peeled, quartered and cooked

Pre-heat your oven to 400 degrees. Get your potatoes in your pot to boil. If you don't have much time I am sure you can also use the boxed potatoes and make your recipe even easier! While the potatoes are cooking put brown your beef until cooked through. While your beef is browning add your broth, Worcester sauce and veggies. Cook until the meat is brown. Now, back to your potatoes. Make up your mashed potatoes how you normally do. I added a dash of garlic powder just for some added flavor. Take a baking dish (depending on your family size) I used a dish just a little smaller then a 9x13. Spray with cooking spray. Add your meat and veggie mixture. Top with your mashed potatoes. Bake uncovered for 30 min., until the mixture is bubbly or the potatoes are browned.
From our table to yours, bon appetite!















This photo was taken just before the Shepherd's Pie went into the oven.

Chicken Piccata

This is a great recipe! There is a bit of a "wow" factor to it and my hubby and I both enjoyed it! Give it a try and tell me what you think! I got the recipe from here!

What I used:

• 2 Tbsp grated Parmesan cheese
• 1/3 cup flour
• Salt and pepper
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock
  
• 3 Tbsp lemon juice
• 1/4 cup brined capers
• 1/4 cup fresh chopped parsley

1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

(Not my photo)

From our table to yours, bon appetite!

Chicken Cordon Bleu

Now before you go and write this recipe off thinking "oh, I can't do this, it is way to involved!" hang on! Really, chicken cordon bleu is pretty simple and if you prepare it ahead of time (like the night before or earlier in your day) once dinner time rolls around and the tummy's are a growlin' you can pop this baby in the oven and enjoy a meal that makes you feel like royalty :) Give it a try! Now I made this recipe for when we had company over but you can add to or take away from the ingred. depending on your family size.

What I used:
6 boneless skinless chicken breasts, pounded to 1/4" thickness
6 slices of thin sliced smoked (deli) ham
6 slices of swiss cheese
2 eggs, beaten
2-3 cups Italian bread crumbs
3-4 Tbsp. honey mustard

Preheat your oven to 350 F. Take your chicken breast and place it in a ziploc bag to pound. It would work best if you are pounding it on top of a cutting board instead of directly on your counter. Take chicken out and place top-side down and spread a small amount of mustard onto your chicken. Layer with your ham and cheese and roll your chicken up. I actually used toothpicks to keep the chicken tightly wrapped. Roll in egg then roll in bread crumbs, coating evenly. Place seam side down in a sprayed baking dish. Repeat process until all your chicken is prepared. Bake for 25 min.; loosely cover with foil and bake an additional 15 min. or until chicken is cooked through.

Now see? Doesn't that sound so easy, not to mention DELICIOUS!

From our table to yours, bon appetite!

ps: sorry for lack of photo!

Chicken Parmesan

This is honestly the BEST chicken parmesan I have EVER tasted! With all the savory flavors you taste in every bite it is like a party in your mouth! Thank you to Stephany who so graciously shared the recipe with me after my family had dinner at her home! This chicken is to die for :)

What she uses/I used:
4 chicken breasts
parmesan cheese
8 oz mozzarella cheese
2 cups tomato sauce (pretty sure I used more than that, used 2 cans)
1 tsp. garlic powder
basil - dash
salt & pepper
2 T. butter
eggs
seasoned bread crumbs

Batter chicken in egg than bread crumbs. Fry till just brown. Pour tomato sauce into drippingsin pan. Add butter, garlic, basil, salt & pepper. Simmer slowly til it thickens. Lay chicken in 13x9. Spread with layer of parmesan then half mozz. Pour on sauce. Cover with foil & bake at 350 for 45-50 min. Remove foil & add rest of the mozz. Bake 10 more min.

From our table to yours, bon appettite!