Hearty Turkey & Vegetable Chili

If anyone is still doing their healthy New Year's resolutions, you can make this chili & thank me later.  It's full of beautiful bell peppers, onions, & tomatoes.  Combine that with lean ground turkey & you get a vibrant, healthy, delicious & filling meal.  One cup is only 109 calories (according to my recipe input into MyFitnessPal)! And thanks to WinCo, the peppers were $0.49 each, which makes this meal pretty, low-cal & inexpensive to make.  Win-win-win!  

This might even be a great choice to serve while watching the Super Bowl instead of fatty dips, spreads, or greasy wings.  This chili is mild with a hint of heat.  Oh, & did I mention it goes in the slow cooker?  Perfect with cornbread too!
 

Hearty Turkey & Vegetable Chili

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 lb lean ground turkey
• 1 tsp extra virgin olive oil
• 1 each: yellow, red, & green bell peppers; diced
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 (16oz) jar Pace Picante Sauce (mild)
• 1 (14.5oz) can petite diced tomatoes (NOT drained)
• 1 (4oz) can diced green chiles, drained
• 2 (15oz) cans pinto beans, drained & rinsed
• 1/2 cup chicken broth
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1 Tbsp sugar

1. Brown ground turkey in a large, non-stick saute pan, breaking up into pieces.  Once cooked, empty into a 6-QT crock pot.
2. Using the same saute pan, heat the extra virgin olive oil & add diced peppers, onion, & minced garlic.  Saute 5 minutes, stirring frequently, & add to the crock pot.
3. Add the picante sauce, whole can of diced tomatoes, & the drained diced green chiles, & pinto beans to the crock pot.  Add the chicken broth & seasonings.  Stir & cover with lid.  
4. Slow cook for 4 hours.  Stir & adjust seasonings, if desired.  May serve with sour cream & shredded cheese.

*Makes approximately 16, 1-cup servings. 

If anyone is still doing their healthy New Year's resolutions, you can make this chili & thank me later.  It's full of beautiful bell peppers, onions, & tomatoes.  Combine that with lean ground turkey & you get a vibrant, healthy, delicious & filling meal.  One cup is only 109 calories (according to my recipe input into MyFitnessPal)! And thanks to WinCo, the peppers were $0.49 each, which makes this meal pretty, low-cal & inexpensive to make.  Win-win-win!  

This might even be a great choice to serve while watching the Super Bowl instead of fatty dips, spreads, or greasy wings.  This chili is mild with a hint of heat.  Oh, & did I mention it goes in the slow cooker?  Perfect with cornbread too!
 

Hearty Turkey & Vegetable Chili

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 lb lean ground turkey
• 1 tsp extra virgin olive oil
• 1 each: yellow, red, & green bell peppers; diced
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 (16oz) jar Pace Picante Sauce (mild)
• 1 (14.5oz) can petite diced tomatoes (NOT drained)
• 1 (4oz) can diced green chiles, drained
• 2 (15oz) cans pinto beans, drained & rinsed
• 1/2 cup chicken broth
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1 Tbsp sugar

1. Brown ground turkey in a large, non-stick saute pan, breaking up into pieces.  Once cooked, empty into a 6-QT crock pot.
2. Using the same saute pan, heat the extra virgin olive oil & add diced peppers, onion, & minced garlic.  Saute 5 minutes, stirring frequently, & add to the crock pot.
3. Add the picante sauce, whole can of diced tomatoes, & the drained diced green chiles, & pinto beans to the crock pot.  Add the chicken broth & seasonings.  Stir & cover with lid.  
4. Slow cook for 4 hours.  Stir & adjust seasonings, if desired.  May serve with sour cream & shredded cheese.

*Makes approximately 16, 1-cup servings. 

reade more... Résuméabuiyad

Garlic Cheese Sticks with Marinara

I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.  

This is totally a man's type of snack.  My husband even asked around his office what kind of recipe the men would like to make for the Superbowl.  The census was in & these Garlic Cheese Sticks won!  Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right?  So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.

Garlic Cheese Sticks with Marinara

Recipe by: Amber (Dessert Now, Dinner Later!)

Garlic Cheese Sticks

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour, plus extra for dusting
• 2 Tbsp margarine, softened
• 3/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp parsley
• 1 cup mozzarella

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• 1/3 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp sugar (to cut the acidity of the tomatoes)

1. In a medium sized bowl, dissolve yeast & sugar into warm water.  Let mixture sit 5 minutes until it bubbles up.
2. Add 1/2 tsp salt & 1 1/2 cups flour.  Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside of the bowl & put the dough back in.  Cover with a towel & let rise for 30 minutes or until double in size.
3. Meanwhile prepare the marinara:  Heat oil in a large saucepan.  Saute onion & garlic 1-2 minutes or until soft & fragrant.  De-glaze pan with chicken broth.  Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar.  Stir & let simmer for 30 minutes.
4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan.  Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about 1/4" thin.  
5. Spread the softened margarine on top of the dough.  Sprinkle with garlic powder, kosher salt, & parsley.  Then sprinkle with mozzarella cheese.
6. Bake at 425*F for 11-12 minutes.  Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce.  Enjoy!

Serves 8.  *Freeze any leftover sauce for spaghetti later because it makes a lot!

I am not a football kind of gal, but I know the Superbowl is coming up & a lot of people get together for that, so I thought I better share something to eat since I totally flaked out last year on some good party grub.  

This is totally a man's type of snack.  My husband even asked around his office what kind of recipe the men would like to make for the Superbowl.  The census was in & these Garlic Cheese Sticks won!  Now the homemade marinara is optional, because obviously if the wife is not fixing the snacks, & the husband is, we want something simple for him to do right?  So opening up & heating a can of your favorite spaghetti sauce is acceptable, but I do have to say that the sauce is fairly quick & easy & freezes well too, so you might consider it.

Garlic Cheese Sticks with Marinara

Recipe by: Amber (Dessert Now, Dinner Later!)

Garlic Cheese Sticks

• 3/4 cup warm water
• 1/2 Tbsp yeast
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour, plus extra for dusting
• 2 Tbsp margarine, softened
• 3/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp parsley
• 1 cup mozzarella

Marinara

• 1 Tbsp Extra Virgin Olive Oil
• 1/3 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 (28oz) can crushed tomatoes
• 1 (6oz) can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp dried parsley
• 1 Tbsp sugar (to cut the acidity of the tomatoes)

1. In a medium sized bowl, dissolve yeast & sugar into warm water.  Let mixture sit 5 minutes until it bubbles up.
2. Add 1/2 tsp salt & 1 1/2 cups flour.  Using a spoon give 50 good stirs until the mixture balls up & doesn't stick to the bowl, sprinkling dough with extra flour as necessary.  Take dough out of bowl.  Spray the inside of the bowl & put the dough back in.  Cover with a towel & let rise for 30 minutes or until double in size.
3. Meanwhile prepare the marinara:  Heat oil in a large saucepan.  Saute onion & garlic 1-2 minutes or until soft & fragrant.  De-glaze pan with chicken broth.  Add crushed tomatoes, tomato paste, oregano, basil, kosher salt, pepper, parsley & sugar.  Stir & let simmer for 30 minutes.
4. Spray a pizza pan with pan-coating & turn the dough out onto the greased pan.  Sprinkle the top with a dusting of flour & roll the dough out into a circle, like pizza crust about 1/4" thin.  
5. Spread the softened margarine on top of the dough.  Sprinkle with garlic powder, kosher salt, & parsley.  Then sprinkle with mozzarella cheese.
6. Bake at 425*F for 11-12 minutes.  Remove from pan, cut in half & then in strips to form sticks to dip in your fresh marinara sauce.  Enjoy!

Serves 8.  *Freeze any leftover sauce for spaghetti later because it makes a lot!

reade more... Résuméabuiyad

Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

I love chicken cordon bleu & I will take it in pretty much any form (Crispy Chicken Cordon Bleu Roulade, Chicken Cordon Bleu Casserole, or Crockpot Chicken Cordon Bleu.)  It's been a while since I made this version & I love it so much!  It is one of those recipes that you have & love, but gets lost somewhere in the back of the pile of recipes.  Glad I remembered it because it is unlike any other cordon bleu you will ever try.

This Chicken Cordon Bleu stands apart from all the rest because not only does it have an amazing smokey raspberry chipotle sauce, but it uses pepper-jack cheese which gives it that extra kick!  If you like spice then this is a recipe you must try!

Plus, this is a super-easy fancy dinner that can impress your man for Valentine's Day.  Dine in that night & turn up the heat with dinner first! :)
 

Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

Recipe slightly altered from Dutch Oven Madness by: Amber (Dessert Now, Dinner Later!)

• 3 large chicken breasts
• 18 slices of deli-thin black forest ham
• 6 slices of pepper-jack cheese
• 1 cup raspberry preserves
• 1 Tbsp pureed chipotle in adobo sauce
• 2 Tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt

1. Half each chicken breast, width-wise, making 6 chicken breasts.  Butterfly each breast & lay open. 
2. Stack 3 pieces of black forest ham & lay 1 piece of pepper-jack cheese on top.  Roll up the meat & cheese, & place it in the center of a butterflied chicken breast.  Fold over the top of the chicken breast to conceal the ham & cheese.  Repeat for each chicken breast.
3. Spray a baking sheet with pan-coating.  Season both sides of the prepared chicken breasts with salt & pepper, & place on greased baking sheet.
4. Bake at 400*F for 20 minutes or until chicken is done & a thermometer reads 165*F in the center.
5. Meanwhile, in a small saucepan on medium-low heat, whisk together raspberry preserves, pureed chipotle pepper, cider vinegar, garlic powder, onion powder, cayenne pepper & kosher salt.  Bring to a boil & turn heat down to keep warm.  Taste & adjust seasonings if necessary.  It should have a good kick to it, otherwise you are just putting jam on your chicken.  If it is too spicy, add up to 1/4 cup more preserves.
6. Once chicken is cooked drizzle the tops with raspberry sauce & serve.

Serves 6.

I love chicken cordon bleu & I will take it in pretty much any form (Crispy Chicken Cordon Bleu Roulade, Chicken Cordon Bleu Casserole, or Crockpot Chicken Cordon Bleu.)  It's been a while since I made this version & I love it so much!  It is one of those recipes that you have & love, but gets lost somewhere in the back of the pile of recipes.  Glad I remembered it because it is unlike any other cordon bleu you will ever try.

This Chicken Cordon Bleu stands apart from all the rest because not only does it have an amazing smokey raspberry chipotle sauce, but it uses pepper-jack cheese which gives it that extra kick!  If you like spice then this is a recipe you must try!

Plus, this is a super-easy fancy dinner that can impress your man for Valentine's Day.  Dine in that night & turn up the heat with dinner first! :)
 

Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

Recipe slightly altered from Dutch Oven Madness by: Amber (Dessert Now, Dinner Later!)

• 3 large chicken breasts
• 18 slices of deli-thin black forest ham
• 6 slices of pepper-jack cheese
• 1 cup raspberry preserves
• 1 Tbsp pureed chipotle in adobo sauce
• 2 Tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt

1. Half each chicken breast, width-wise, making 6 chicken breasts.  Butterfly each breast & lay open. 
2. Stack 3 pieces of black forest ham & lay 1 piece of pepper-jack cheese on top.  Roll up the meat & cheese, & place it in the center of a butterflied chicken breast.  Fold over the top of the chicken breast to conceal the ham & cheese.  Repeat for each chicken breast.
3. Spray a baking sheet with pan-coating.  Season both sides of the prepared chicken breasts with salt & pepper, & place on greased baking sheet.
4. Bake at 400*F for 20 minutes or until chicken is done & a thermometer reads 165*F in the center.
5. Meanwhile, in a small saucepan on medium-low heat, whisk together raspberry preserves, pureed chipotle pepper, cider vinegar, garlic powder, onion powder, cayenne pepper & kosher salt.  Bring to a boil & turn heat down to keep warm.  Taste & adjust seasonings if necessary.  It should have a good kick to it, otherwise you are just putting jam on your chicken.  If it is too spicy, add up to 1/4 cup more preserves.
6. Once chicken is cooked drizzle the tops with raspberry sauce & serve.

Serves 6.

reade more... Résuméabuiyad

Chocolate Valentine Kiss Cookies

It's almost Valentine's Day! So, have you made some sweet treats for your sweetie yet? I've whipped up these totally adorable Chocolate Valentine Kiss Cookies. Aren't they cute?

But I have a confession to make ...

Continue Reading >>

It's almost Valentine's Day! So, have you made some sweet treats for your sweetie yet? I've whipped up these totally adorable Chocolate Valentine Kiss Cookies. Aren't they cute?

But I have a confession to make ...

Continue Reading >>

reade more... Résuméabuiyad

20 Party Food Favorites {Playground Round-Up}

It's Playground Round-Up time! ... where I highlight treats from the blog related to a particular theme or ingredient. So, what's this Round-Up's theme you ask? Party foods!

'Cause isn't there a big football game coming up or something? Yeh. I think maybe there is.

And we all know we love to enjoy our party foods with our football.

So here are 19 party favorites from the Kitchen is My Playground archives and ...

Continue Reading >>

It's Playground Round-Up time! ... where I highlight treats from the blog related to a particular theme or ingredient. So, what's this Round-Up's theme you ask? Party foods!

'Cause isn't there a big football game coming up or something? Yeh. I think maybe there is.

And we all know we love to enjoy our party foods with our football.

So here are 19 party favorites from the Kitchen is My Playground archives and ...

Continue Reading >>

reade more... Résuméabuiyad

Hawaiian Haystacks

So Hawaiian Haystacks is a staple dinner in most homes.  But a lot of those homes use cream of chicken soup in a can to make theirs.  Not me!  This no cream of condensed soup recipe has great flavor with a couple of unique ingredients that sets it apart from all the others.  The cinnamon gives it kind of a jerk chicken feel that balances especially well with the pineapple & coconut toppings.  Not so sure about those flavors?  Give it a try!  I know you will like it.  This recipe can be made in the crock pot if you are away for the day, or whipped up in half an hour on the stove top if you need a quick week night dinner.  

 

Hawaiian Haystacks

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp butter
• 3 Tbsp flour
• 1 cup chicken broth, divided in half
• 1/2 cup milk
• 1 Tbsp dried minced onion
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tsp kosher salt
• 1 Tbsp sugar
• 1/2 tsp ground cinnamon
• 2 large chicken breasts
• 4 cups, cooked brown rice
• 1/2 cup frozen peas, rinsed under warm water until thawed
• 1/2 cup pineapple (We prefer fresh over canned)
• 1/2 cup sliced olives
• 1/2 cup shredded colby jack cheese
• 1/2 cup sweetened coconut flakes
• 1/2 cup chow mein noodles
• Other toppings, as desired (celery, craisins, etc.)

1. Combine 1/2 cup chicken broth & 1/2 cup milk in a glass measure cup with a spout.  In a small saucepan, heat butter until melted.  Whisk in flour until it clumps up.  SLOWLY add chicken broth/milk mixture, whisking briskly so that the mixture does not clump up.  Continue until the liquid is added & the mixture boils & thickens.  
2. Remove from heat.  Add additional 1/2 cup of chicken broth, dried onion, garlic powder, black pepper, salt, sugar & cinnamon.  Pour mixture into a small crock pot.  Add chicken breasts & let cook, on low for 4-6 hours or until fully cooked.
3. Remove chicken breasts, shred, & place back into gravy.  Taste & adjust seasonings if needed.  Serve over cooked brown rice with desired toppings: peas, fresh pineapple, olives, cheese, coconut flakes, chow mein noodles, etc.

Yield: 4 servings.

*No crock pot method:  Boil chicken in water for 10-15 minutes or until done.  Remove from water & dice chicken with a knife.  Make sauce as above & add cooked chicken.  Bring chicken & gravy mixture to a boil.  Serve over rice with desired toppings.

So Hawaiian Haystacks is a staple dinner in most homes.  But a lot of those homes use cream of chicken soup in a can to make theirs.  Not me!  This no cream of condensed soup recipe has great flavor with a couple of unique ingredients that sets it apart from all the others.  The cinnamon gives it kind of a jerk chicken feel that balances especially well with the pineapple & coconut toppings.  Not so sure about those flavors?  Give it a try!  I know you will like it.  This recipe can be made in the crock pot if you are away for the day, or whipped up in half an hour on the stove top if you need a quick week night dinner.  

 

Hawaiian Haystacks

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp butter
• 3 Tbsp flour
• 1 cup chicken broth, divided in half
• 1/2 cup milk
• 1 Tbsp dried minced onion
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tsp kosher salt
• 1 Tbsp sugar
• 1/2 tsp ground cinnamon
• 2 large chicken breasts
• 4 cups, cooked brown rice
• 1/2 cup frozen peas, rinsed under warm water until thawed
• 1/2 cup pineapple (We prefer fresh over canned)
• 1/2 cup sliced olives
• 1/2 cup shredded colby jack cheese
• 1/2 cup sweetened coconut flakes
• 1/2 cup chow mein noodles
• Other toppings, as desired (celery, craisins, etc.)

1. Combine 1/2 cup chicken broth & 1/2 cup milk in a glass measure cup with a spout.  In a small saucepan, heat butter until melted.  Whisk in flour until it clumps up.  SLOWLY add chicken broth/milk mixture, whisking briskly so that the mixture does not clump up.  Continue until the liquid is added & the mixture boils & thickens.  
2. Remove from heat.  Add additional 1/2 cup of chicken broth, dried onion, garlic powder, black pepper, salt, sugar & cinnamon.  Pour mixture into a small crock pot.  Add chicken breasts & let cook, on low for 4-6 hours or until fully cooked.
3. Remove chicken breasts, shred, & place back into gravy.  Taste & adjust seasonings if needed.  Serve over cooked brown rice with desired toppings: peas, fresh pineapple, olives, cheese, coconut flakes, chow mein noodles, etc.

Yield: 4 servings.

*No crock pot method:  Boil chicken in water for 10-15 minutes or until done.  Remove from water & dice chicken with a knife.  Make sauce as above & add cooked chicken.  Bring chicken & gravy mixture to a boil.  Serve over rice with desired toppings.

reade more... Résuméabuiyad

3-Ingredient Crescent Sausage Bites

Shoooooo! Cold weather has finally hit down here in the South. And I. Don't. Like it.

Okay, now I know I really don't have anything even remotely close to being okay to complain about. 'Cause, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.

But now ...

Continue Reading >>

Shoooooo! Cold weather has finally hit down here in the South. And I. Don't. Like it.

Okay, now I know I really don't have anything even remotely close to being okay to complain about. 'Cause, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.

But now ...

Continue Reading >>

reade more... Résuméabuiyad

Praline Party Mix

When I was trying to think of goodies that could be packaged up and mailed to friends for Christmas, I remembered seeing this version of a Chex mix and couldn't wait to try it.  

Pralines and cream is one of my top flavors of ice cream.....so I figured that anything boasting the praline flavor must be delicious.  Well, when you figure it's butter and brown sugar, what could possibly be bad about that?  And calories don't count. 

After I made the recipe and packaged it up, there was just a tiny bit left for snacking.  My mom enjoyed it so  much that she made several more batches to give to her friends and my dad's co-workers.  I lost track of how many cute treat bags she had.  Thankfully, she ended up with too much and we got to nibble on the leftovers for several days.

I have to admit, my mom's version was even better than mine - I think because she didn't use quite so many pretzels and used more cereal.  I left it the original way in the recipe - you can do how you choose.  I ended up using almonds and walnuts instead of pecans because they're a lot more affordable - and they were fantastic.  I'm sure pecans would be equally yummy, if they're in your budget.  

Maybe I should plant a pecan tree in my backyard.  I adore pecans.  When I was young, I remember my family going to my dad's work building and harvesting the pecans from some trees in the parking lot.  It was so much work to crack the nuts and pick out the meats....but definitely worth it.  

Praline Party Mix (adapted slightly from The Sweets Life)

1 (16 oz) bag of pretzels (sticks, rounds, or knots)

1 box Crispex or Rice Chex cereal

3 cups raw almonds, walnuts, or pecans - or mixture of all

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Preheat oven to 250°.

Combine pretzels, cereal, and pecans in a large bowl and set aside.

In a medium-sized saucepan, heat the butter, brown sugar, corn syrup, and salt until it boils, stirring constantly. Boil for 4 minutes, stirring from time to time (the mixture will bubble and froth).

Remove from heat and stir in baking soda and vanilla.

Pour the mixture over the cereal mix and stir until well coated.

Lay the cereal mixture in a large roasting pan or on cookie sheets and bake for 1 hour, stirring every 20 minutes.

Remove from oven and spread mixture on wax paper until cool. Store in containers with lids or zip-lock bags until ready to eat!

Linked to Trick or Treat Tuesday

When I was trying to think of goodies that could be packaged up and mailed to friends for Christmas, I remembered seeing this version of a Chex mix and couldn't wait to try it.  

Pralines and cream is one of my top flavors of ice cream.....so I figured that anything boasting the praline flavor must be delicious.  Well, when you figure it's butter and brown sugar, what could possibly be bad about that?  And calories don't count. 

After I made the recipe and packaged it up, there was just a tiny bit left for snacking.  My mom enjoyed it so  much that she made several more batches to give to her friends and my dad's co-workers.  I lost track of how many cute treat bags she had.  Thankfully, she ended up with too much and we got to nibble on the leftovers for several days.

I have to admit, my mom's version was even better than mine - I think because she didn't use quite so many pretzels and used more cereal.  I left it the original way in the recipe - you can do how you choose.  I ended up using almonds and walnuts instead of pecans because they're a lot more affordable - and they were fantastic.  I'm sure pecans would be equally yummy, if they're in your budget.  

Maybe I should plant a pecan tree in my backyard.  I adore pecans.  When I was young, I remember my family going to my dad's work building and harvesting the pecans from some trees in the parking lot.  It was so much work to crack the nuts and pick out the meats....but definitely worth it.  

Praline Party Mix (adapted slightly from The Sweets Life)

1 (16 oz) bag of pretzels (sticks, rounds, or knots)

1 box Crispex or Rice Chex cereal

3 cups raw almonds, walnuts, or pecans - or mixture of all

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Preheat oven to 250°.

Combine pretzels, cereal, and pecans in a large bowl and set aside.

In a medium-sized saucepan, heat the butter, brown sugar, corn syrup, and salt until it boils, stirring constantly. Boil for 4 minutes, stirring from time to time (the mixture will bubble and froth).

Remove from heat and stir in baking soda and vanilla.

Pour the mixture over the cereal mix and stir until well coated.

Lay the cereal mixture in a large roasting pan or on cookie sheets and bake for 1 hour, stirring every 20 minutes.

Remove from oven and spread mixture on wax paper until cool. Store in containers with lids or zip-lock bags until ready to eat!

Linked to Trick or Treat Tuesday

reade more... Résuméabuiyad

Red Velvet Cake Hearts

So Valentine's Day is coming up & I knew I wanted to make something festive for you all, as well as for my cute family.  I whipped up this Red Velvet Cake Roll & shaped it into a heart. It turned out pretty nice, I must say!  Wouldn't this be fun to put in your kids' school lunches on Valentine's Day?  Or just to serve your hubby after a special dinner, just the two of you?  My 3 year old LOVED the heart shape.  He also told me, "Mommy, this is the best cake!"  What a cutie!  I am glad that he enjoyed this fun little cake & I am sure your little ones or significant other will enjoy it too!  

 

Red Velvet Cake Hearts

Recipe adapted from Sweet Pea's Kitchen by: Amber (Dessert Now, Dinner Later!)

Cake:

• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 3/4 cup sugar
• 1 Tbsp canola oil
• 2 Tbsp buttermilk (or 2 Tbsp skim milk with 1/2 tsp lemon juice)
• 1 tsp vinegar
• 1 tsp vanilla extract
• 2 Tbsp red food coloring
• 1/2 cup powdered sugar, for dusting

Cream Cheese Filling:

• 8 oz cream cheese, cold
• 6 Tbsp butter, lightly softened
• 1 tsp vanilla extract
• 2 1/2 cups powdered sugar

1. Preheat oven to 350*F.  Grease 15x10" jelly-roll pan; line with wax paper. Grease & flour paper.  Sprinkle a thin, kitchen towel with approximately 1/2 cup powdered sugar (a heavy coating.)
2. In a bowl, sift together flour, cocoa, baking powder, & salt.  Set aside.  
3. In the bowl of a stand mixer using the whisk attachment, whip eggs on medium speed for 5 minutes.  Slowly add sugar & oil.  Beat until combined.  Add buttermilk, vinegar, vanilla, & red food coloring.  Stir in flour mixture until combined.  Spread evenly into prepared pan.  
4. Bake in preheated oven for 13-15 minutes or until top of cake springs back when touched.
5. Immediately loosen & turn cake onto prepared towel.  Carefully peel off wax paper.  Roll up cake & towel together from each end meeting in the center.  Turn cake onto it's side so both rolls are stacked one on top of the other.  Gather ends & tie shut using a rubber band.  Allow cake to rest on it's side on a wire rack until cool.
6. To make the filling: Using the paddle attachment of your stand mixer, beat cream cheese & butter until incorporated & smooth.  Should not take more than 1 minute.  Add vanilla & powdered sugar all at once.  Mix until combined.
7. Carefully unroll cake.  Spread cream cheese mixture over the cake leaving a generous amount down the seam where the two rolls meet (this will be the bottom point of the heart, so you want extra icing there.)  Re-roll each end as tight as you can until both ends meet in the center.  Stack rolls on it's side, one on top of the other, & slice.  If needed, gently help shape the cake into a heart & serve.

Yield: 15-16 slices

So Valentine's Day is coming up & I knew I wanted to make something festive for you all, as well as for my cute family.  I whipped up this Red Velvet Cake Roll & shaped it into a heart. It turned out pretty nice, I must say!  Wouldn't this be fun to put in your kids' school lunches on Valentine's Day?  Or just to serve your hubby after a special dinner, just the two of you?  My 3 year old LOVED the heart shape.  He also told me, "Mommy, this is the best cake!"  What a cutie!  I am glad that he enjoyed this fun little cake & I am sure your little ones or significant other will enjoy it too!  

 

Red Velvet Cake Hearts

Recipe adapted from Sweet Pea's Kitchen by: Amber (Dessert Now, Dinner Later!)

Cake:

• 3/4 cup flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 3/4 cup sugar
• 1 Tbsp canola oil
• 2 Tbsp buttermilk (or 2 Tbsp skim milk with 1/2 tsp lemon juice)
• 1 tsp vinegar
• 1 tsp vanilla extract
• 2 Tbsp red food coloring
• 1/2 cup powdered sugar, for dusting

Cream Cheese Filling:

• 8 oz cream cheese, cold
• 6 Tbsp butter, lightly softened
• 1 tsp vanilla extract
• 2 1/2 cups powdered sugar

1. Preheat oven to 350*F.  Grease 15x10" jelly-roll pan; line with wax paper. Grease & flour paper.  Sprinkle a thin, kitchen towel with approximately 1/2 cup powdered sugar (a heavy coating.)
2. In a bowl, sift together flour, cocoa, baking powder, & salt.  Set aside.  
3. In the bowl of a stand mixer using the whisk attachment, whip eggs on medium speed for 5 minutes.  Slowly add sugar & oil.  Beat until combined.  Add buttermilk, vinegar, vanilla, & red food coloring.  Stir in flour mixture until combined.  Spread evenly into prepared pan.  
4. Bake in preheated oven for 13-15 minutes or until top of cake springs back when touched.
5. Immediately loosen & turn cake onto prepared towel.  Carefully peel off wax paper.  Roll up cake & towel together from each end meeting in the center.  Turn cake onto it's side so both rolls are stacked one on top of the other.  Gather ends & tie shut using a rubber band.  Allow cake to rest on it's side on a wire rack until cool.
6. To make the filling: Using the paddle attachment of your stand mixer, beat cream cheese & butter until incorporated & smooth.  Should not take more than 1 minute.  Add vanilla & powdered sugar all at once.  Mix until combined.
7. Carefully unroll cake.  Spread cream cheese mixture over the cake leaving a generous amount down the seam where the two rolls meet (this will be the bottom point of the heart, so you want extra icing there.)  Re-roll each end as tight as you can until both ends meet in the center.  Stack rolls on it's side, one on top of the other, & slice.  If needed, gently help shape the cake into a heart & serve.

Yield: 15-16 slices

reade more... Résuméabuiyad

Black Bottom Peanut Butter Icebox Pie

This year for Christmas Eve dessert, Mom decided we would have a 'pie bar.' Each of us ladies in the family was to bring a pie. How fun is that?? I had the. hardest. time. deciding what pie I was going to bring. I just couldn't pick from all the amazing pie ideas around! Finally ... and I do mean finally, after about two weeks of staring at my pile of pie recipes ...

Continue Reading >>

This year for Christmas Eve dessert, Mom decided we would have a 'pie bar.' Each of us ladies in the family was to bring a pie. How fun is that?? I had the. hardest. time. deciding what pie I was going to bring. I just couldn't pick from all the amazing pie ideas around! Finally ... and I do mean finally, after about two weeks of staring at my pile of pie recipes ...

Continue Reading >>

reade more... Résuméabuiyad

Blueberry Crumble Cake

So once a month you will see this special header in my blog posts.  I was invited to start a Surprise Recipe Swap with some of my blogging buddies & this is the first month for all of us!  It was so exciting to get my email with the blog I will be baking/cooking from.  Just a little info about the swap if you are also a fellow food blogger & might be interested in joining.  You must have 50 recipes on your blog & be willing to do one post on the 20th of every month making a recipe from another blogger.  Easy right?  Click on the "I participate in the SRS" button at the bottom of this post to sign up.  

So this month my surprise blog is Bibi's Culinary Journey!!!

This gal has loads of recipes to choose from, it was so hard to pick one.  She has some great Slovak recipes to try as well.  So if you want to expand your culinary genre go take a peak & try some of the unique dishes she has to offer.

Since I have been going soup crazy & making other savory comfort foods, I decided it was time to bake something up.  I haven't made anything sweet since last month's 12 days of Christmas Sweets & I am officially having sugar withdrawals.

This recipe is fruity & sweet.  I loved the crunchy streusel topping.  The recipe made a lot of crumb topping, so if you are trying to save a few calories you might want to cut that part in half.  But, if you are not trying to save calories, I can see this dish being perfect served warm with a scoop of ice cream too.  Delicious!  It would also be great for a summer party, & I am totally looking forward to summer already even though we have all of winter & spring to get through first.  Anyway, try this cake & go visit Bibi & tell her Amber @ Dessert Now, Dinner Later! sent you!

Blueberry Crumble Cake

Recipe from Bibi's Culinary Journey & lightly altered by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1/2 cup butter, softened
• 1 cup sugar (or Splenda or Equal)
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1/8 tsp salt
• 2 tsp baking powder
• 1 cup buttermilk (I used 1 cup skim milk + 1 tsp lemon juice; let sit 10 minutes before using.)
• 1/4 cup fine breadcrumbs (I used plain panko)
• 1 lbs fresh blueberries (I used 3 cups frozen)

Crumb Mixture:

• 1/2 cup butter, cold
• 1 cup sugar
• 1/2 cup flour

1. Preheat oven to 375*F.  Grease a 11x13" baking pan.
2. Prepare crumb mixture: In a bowl, cut up cold butter, sugar & flour.  Set aside.
3. In a stand mixer, beat together butter & sugar until light.
4. Beat in eggs one at a time & add vanilla.  Scrape bowl.
5. In a separate bowl, whisk together flour, salt & baking powder.
6. On medium speed, mix flour alternating with buttermilk into butter mixture.
7. Spread cake mix onto greased pan.  Evenly coat with breadcrumbs & then top with washed blueberries.
8. Sprinkle the top with crumb mixture & bake for 20-35 minutes (less time if using fresh blueberries, more time if using frozen blueberries) or until the edges are brown & a toothpick comes out clean from the center.  Allow cake to cool before you cut it.

So once a month you will see this special header in my blog posts.  I was invited to start a Surprise Recipe Swap with some of my blogging buddies & this is the first month for all of us!  It was so exciting to get my email with the blog I will be baking/cooking from.  Just a little info about the swap if you are also a fellow food blogger & might be interested in joining.  You must have 50 recipes on your blog & be willing to do one post on the 20th of every month making a recipe from another blogger.  Easy right?  Click on the "I participate in the SRS" button at the bottom of this post to sign up.  

So this month my surprise blog is Bibi's Culinary Journey!!!

This gal has loads of recipes to choose from, it was so hard to pick one.  She has some great Slovak recipes to try as well.  So if you want to expand your culinary genre go take a peak & try some of the unique dishes she has to offer.

Since I have been going soup crazy & making other savory comfort foods, I decided it was time to bake something up.  I haven't made anything sweet since last month's 12 days of Christmas Sweets & I am officially having sugar withdrawals.

This recipe is fruity & sweet.  I loved the crunchy streusel topping.  The recipe made a lot of crumb topping, so if you are trying to save a few calories you might want to cut that part in half.  But, if you are not trying to save calories, I can see this dish being perfect served warm with a scoop of ice cream too.  Delicious!  It would also be great for a summer party, & I am totally looking forward to summer already even though we have all of winter & spring to get through first.  Anyway, try this cake & go visit Bibi & tell her Amber @ Dessert Now, Dinner Later! sent you!

Blueberry Crumble Cake

Recipe from Bibi's Culinary Journey & lightly altered by: Amber (Dessert Now, Dinner Later!)

Cake:

• 1/2 cup butter, softened
• 1 cup sugar (or Splenda or Equal)
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1/8 tsp salt
• 2 tsp baking powder
• 1 cup buttermilk (I used 1 cup skim milk + 1 tsp lemon juice; let sit 10 minutes before using.)
• 1/4 cup fine breadcrumbs (I used plain panko)
• 1 lbs fresh blueberries (I used 3 cups frozen)

Crumb Mixture:

• 1/2 cup butter, cold
• 1 cup sugar
• 1/2 cup flour

1. Preheat oven to 375*F.  Grease a 11x13" baking pan.
2. Prepare crumb mixture: In a bowl, cut up cold butter, sugar & flour.  Set aside.
3. In a stand mixer, beat together butter & sugar until light.
4. Beat in eggs one at a time & add vanilla.  Scrape bowl.
5. In a separate bowl, whisk together flour, salt & baking powder.
6. On medium speed, mix flour alternating with buttermilk into butter mixture.
7. Spread cake mix onto greased pan.  Evenly coat with breadcrumbs & then top with washed blueberries.
8. Sprinkle the top with crumb mixture & bake for 20-35 minutes (less time if using fresh blueberries, more time if using frozen blueberries) or until the edges are brown & a toothpick comes out clean from the center.  Allow cake to cool before you cut it.

reade more... Résuméabuiyad

Six Sisters' Stuff My Recipe Magic Launch Party

So I am a follower of the Six Sisters' Stuff blog & they had an open invitation to attend their My Recipe Magic launch party for any food bloggers or food lovers.  I saw it & thought I should go, but wimped out because I am a stay-at-home mom, what if I forget what it is like to socialize?  What if I look like a creepy stalker when I talk to the sisters?  Blah, blah, blah.  Even though my husband nudged me to go I made a million excuses why I shouldn't.

Then, I got a message on facebook from Camille, eldest sister of the Six Sisters' Stuff, saying that she liked my blog, saw that I had put recipes into My Recipe Magic & that she wanted to invite me to the launch party.  She also mentioned that she was an Aggie, go USU!  So I thought, okay, that was really nice, so I better just suck it up & go.  I was totally an RA (Resident Assistant) in college & you have to be bubbly & outgoing for that job, so it shouldn't be hard to be that person again right?  Despite my currently cooped up stay-at-home mom type ways, I decided to go.  Thankfully we have some friends that lived close to the event location so my husband & kids could play while I attended the launch party for the evening.

What a great party!  We got lovely bags with coupons, they had a made-to-order crepe bar, prizes, & lots of bloggers.  I got the chance to chat with Camille when I was in line for the crepes & she is so sweet.  She even recognized me & she has the cutest little baby girl.  Those sisters are so nice & their dad is super funny.  You can tell they are just a great, loving family which probably helps make them so successful.  Anyway, I had so much fun I have decided I am going to their Build Your Blog Conference in February.  If you are a fellow blogger in Utah & want more information, click on the link I have in my sidebar.  It is going to be amazing I just know it!

Anyway, I can't finish this post without showing you the fun ladies I met while I was there.

Meet The Real Housewives of Riverton!  These ladies are a hoot!  They shared lots of stories & are great friends.  Their blog has a little bit of everything.  Go check them out & tell them Amber @ Dessert Now, Dinner Later! sent you.

Lastly, meet Alexis from We Like to Learn As We Go!  She is a mom sharing her adventures & tips as her kids grow.  She has lots to share.  Go check her out & don't forget to let her know I sent ya!

So I am a follower of the Six Sisters' Stuff blog & they had an open invitation to attend their My Recipe Magic launch party for any food bloggers or food lovers.  I saw it & thought I should go, but wimped out because I am a stay-at-home mom, what if I forget what it is like to socialize?  What if I look like a creepy stalker when I talk to the sisters?  Blah, blah, blah.  Even though my husband nudged me to go I made a million excuses why I shouldn't.

Then, I got a message on facebook from Camille, eldest sister of the Six Sisters' Stuff, saying that she liked my blog, saw that I had put recipes into My Recipe Magic & that she wanted to invite me to the launch party.  She also mentioned that she was an Aggie, go USU!  So I thought, okay, that was really nice, so I better just suck it up & go.  I was totally an RA (Resident Assistant) in college & you have to be bubbly & outgoing for that job, so it shouldn't be hard to be that person again right?  Despite my currently cooped up stay-at-home mom type ways, I decided to go.  Thankfully we have some friends that lived close to the event location so my husband & kids could play while I attended the launch party for the evening.

What a great party!  We got lovely bags with coupons, they had a made-to-order crepe bar, prizes, & lots of bloggers.  I got the chance to chat with Camille when I was in line for the crepes & she is so sweet.  She even recognized me & she has the cutest little baby girl.  Those sisters are so nice & their dad is super funny.  You can tell they are just a great, loving family which probably helps make them so successful.  Anyway, I had so much fun I have decided I am going to their Build Your Blog Conference in February.  If you are a fellow blogger in Utah & want more information, click on the link I have in my sidebar.  It is going to be amazing I just know it!

Anyway, I can't finish this post without showing you the fun ladies I met while I was there.

Meet The Real Housewives of Riverton!  These ladies are a hoot!  They shared lots of stories & are great friends.  Their blog has a little bit of everything.  Go check them out & tell them Amber @ Dessert Now, Dinner Later! sent you.

Lastly, meet Alexis from We Like to Learn As We Go!  She is a mom sharing her adventures & tips as her kids grow.  She has lots to share.  Go check her out & don't forget to let her know I sent ya!

reade more... Résuméabuiyad

Hot Onion Souffle Dip

Ya know ... sometimes the simplest things are the best things. Like sleeping in on a Saturday morning. A leisurely breakfast. A few minutes sitting in the sunshine. These are some of life's simple pleasures for me. Oh, and let's not forget this super-easy, super-tasty, 4-ingredient Hot Onion Souffle Dip! Yep, for just 4 ingredients ...

Continue Reading >>

Ya know ... sometimes the simplest things are the best things. Like sleeping in on a Saturday morning. A leisurely breakfast. A few minutes sitting in the sunshine. These are some of life's simple pleasures for me. Oh, and let's not forget this super-easy, super-tasty, 4-ingredient Hot Onion Souffle Dip! Yep, for just 4 ingredients ...

Continue Reading >>

reade more... Résuméabuiyad

Olive Garden Pasta e Fagioli Soup Copycat Recipe

I love good hearty soups all year round, but everyone knows they're best during the cold months.

Speaking of cold, I had forgotten how cold Arkansas can get.  

We've had multiple nights in the upper-teens the past few weeks......I don't know if Virginia ever got that cold the entire nine years we lived there.

I have love the Olive Garden's Soup and Salad all you can eat lunch for years....and Pasta e Fagioli has always been my favorite.  (although never mind asking me to say it properly. I just point to it on the menu. Don't laugh.)

So I was super excited when I saw that Jaclyn from Cooking Classy had posted her version of the soup.  I had to try it out the very next week.  

We absolutely loved it.  

So positively delicious.  While I haven't eaten soup at the Olive Garden in a few years, I am certain that this soup is superior. And it's healthy, too.  

Win-win.  

Thank goodness we liked it, because this made a huge batch.  

Grant's only complaint about it was the red kidney beans.  He thought they looked really nice, but

they're just not a bean he cares for too much.  So next time I might

substitute in another bean for him....but I liked the kidney beans just fine.  

Olive Garden Pasta e Fagioli Soup Copycat Recipe (adapted slightly from Cooking Classy)

2 lbs lean ground turkey, ground beef, or Italian sausage

2 T. extra virgin olive oil

3 large carrots, diced

3-4 stalks celery, diced

1 large onion, chopped

3 cloves garlic, minced finely

32 oz. tomato sauce (approximate - can be a little more or less)

1 quart vegetable broth (beef or chicken work well also)

1-1/2 cups water

1 (15 oz) can diced tomatoes, undrained

2 Tbsp sugar

1 Tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

3/4 tsp. dried majoram

Salt and freshly ground black pepper to taste

1-1/2 cups ditalini pasta, uncooked

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Parmesan or Romano cheese, for serving

Directions:

Heat 1 Tbsp olive oil in a large stock pan over medium high heat.  Crumble in ground meat and cook, stirring occasionally, until no pink remains.  Drain meat and set aside.  In the same pan, heat 1 Tbsp. olive oil and saute carrots, celery, and onion over medium-high heat until tender.  Add garlic and saute 1 minute longer.  Reduce heat to low; add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked meat, and salt and pepper to taste. 

Cover with lid and allow to simmer at a low boil 20 minutes, stirring occasionally until veggies are soft.  Add pasta to pot and cook for 5 minutes.  Add beans and cook 5 minutes longer, or until pasta is tender.  

Serve warm with grated Parmesan or Romano cheese, if desired.   

Note: The longer the soup sits, the more liquid the pasta will absorb.  Thin it with additional broth if desired. 

I ended up adding an extra 8 oz can of tomato sauce with a couple of cups of water and a little more spices to the leftovers the second day, as it had become more like a casserole.  It was still super delicious. 

Linked to Crumbs and Chaos/Seasonal Inspiration

I love good hearty soups all year round, but everyone knows they're best during the cold months.

Speaking of cold, I had forgotten how cold Arkansas can get.  

We've had multiple nights in the upper-teens the past few weeks......I don't know if Virginia ever got that cold the entire nine years we lived there.

I have love the Olive Garden's Soup and Salad all you can eat lunch for years....and Pasta e Fagioli has always been my favorite.  (although never mind asking me to say it properly. I just point to it on the menu. Don't laugh.)

So I was super excited when I saw that Jaclyn from Cooking Classy had posted her version of the soup.  I had to try it out the very next week.  

We absolutely loved it.  

So positively delicious.  While I haven't eaten soup at the Olive Garden in a few years, I am certain that this soup is superior. And it's healthy, too.  

Win-win.  

Thank goodness we liked it, because this made a huge batch.  

Grant's only complaint about it was the red kidney beans.  He thought they looked really nice, but

they're just not a bean he cares for too much.  So next time I might

substitute in another bean for him....but I liked the kidney beans just fine.  

Olive Garden Pasta e Fagioli Soup Copycat Recipe (adapted slightly from Cooking Classy)

2 lbs lean ground turkey, ground beef, or Italian sausage

2 T. extra virgin olive oil

3 large carrots, diced

3-4 stalks celery, diced

1 large onion, chopped

3 cloves garlic, minced finely

32 oz. tomato sauce (approximate - can be a little more or less)

1 quart vegetable broth (beef or chicken work well also)

1-1/2 cups water

1 (15 oz) can diced tomatoes, undrained

2 Tbsp sugar

1 Tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

3/4 tsp. dried majoram

Salt and freshly ground black pepper to taste

1-1/2 cups ditalini pasta, uncooked

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Parmesan or Romano cheese, for serving

Directions:

Heat 1 Tbsp olive oil in a large stock pan over medium high heat.  Crumble in ground meat and cook, stirring occasionally, until no pink remains.  Drain meat and set aside.  In the same pan, heat 1 Tbsp. olive oil and saute carrots, celery, and onion over medium-high heat until tender.  Add garlic and saute 1 minute longer.  Reduce heat to low; add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked meat, and salt and pepper to taste. 

Cover with lid and allow to simmer at a low boil 20 minutes, stirring occasionally until veggies are soft.  Add pasta to pot and cook for 5 minutes.  Add beans and cook 5 minutes longer, or until pasta is tender.  

Serve warm with grated Parmesan or Romano cheese, if desired.   

Note: The longer the soup sits, the more liquid the pasta will absorb.  Thin it with additional broth if desired. 

I ended up adding an extra 8 oz can of tomato sauce with a couple of cups of water and a little more spices to the leftovers the second day, as it had become more like a casserole.  It was still super delicious. 

Linked to Crumbs and Chaos/Seasonal Inspiration

reade more... Résuméabuiyad

Caesar Pasta Salad

So this whole week has been leading up to this recipe.  Ciabatta made into croutons just to top this yummy salad!  My husband saw this on our menu for the week & he kept telling me he couldn't wait until I made this.  He was not disappointed & neither was I.  This salad is full of wonderful textures & flavors. We loved it!  It's probably more of a summer dish for potlucks/parties, but we were really excited for this salad.  Too bad it was snowing like crazy the day we made this, we probably should have had soup to warm up.  Haha.  That's okay because this salad was wonderful & really quick to whip up.  Putting this on our make again soon list!
 

Caesar Pasta Salad

Salad inspired from For the Love of Food & Caesar dressing slightly altered from Our Best Bites: Savoring the Seasons Cookbook by: Amber (Dessert Now, Dinner Later!)

Caesar Dressing:

• 2 1/2 Tbsp mayonnaise
• 2 1/4 tsp Dijon mustard
• 2 garlic cloves, minced or roughly chopped
• 1 1/2 Tbsp fresh lemon juice
• 3/4 tsp white wine vinegar
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup pure or light olive oil (not extra virgin)

Salad:

• 1 1/2 cups, fussili pasta, uncooked (can use any small pasta about 6oz)
• 1 1/2 Tbsp Italian Seasoning Dressing Mix (or 1/2 store-bought Italian Seasoning Packet)
• 1-2 heads romaine lettuce, torn (about 12 cups)
• 1 1/2 cups croutons
• 1 cup shredded parmesan cheese

1. Prepare dressing by combining mayonnaise, mustard, garlic, lemon juice, vinegar, salt & pepper in a blender & process until smooth.  With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated.  Place dressing in refrigerator until ready to use.
2. Cook pasta according to directions on package.  Drain & then rinse the pasta under cold water until pasta is no longer warm.  Drain thoroughly.  Place pasta in a LARGE bowl.  Sprinkle the pasta with the Italian seasoning.  Toss.
3. To the bowl of pasta, add torn lettuce, croutons & parmesan cheese.  Drizzle with prepared caesar dressing & toss lightly with salad tongs.  Serve immediately.

*Yield: 6 servings.

So this whole week has been leading up to this recipe.  Ciabatta made into croutons just to top this yummy salad!  My husband saw this on our menu for the week & he kept telling me he couldn't wait until I made this.  He was not disappointed & neither was I.  This salad is full of wonderful textures & flavors. We loved it!  It's probably more of a summer dish for potlucks/parties, but we were really excited for this salad.  Too bad it was snowing like crazy the day we made this, we probably should have had soup to warm up.  Haha.  That's okay because this salad was wonderful & really quick to whip up.  Putting this on our make again soon list!
 

Caesar Pasta Salad

Salad inspired from For the Love of Food & Caesar dressing slightly altered from Our Best Bites: Savoring the Seasons Cookbook by: Amber (Dessert Now, Dinner Later!)

Caesar Dressing:

• 2 1/2 Tbsp mayonnaise
• 2 1/4 tsp Dijon mustard
• 2 garlic cloves, minced or roughly chopped
• 1 1/2 Tbsp fresh lemon juice
• 3/4 tsp white wine vinegar
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup pure or light olive oil (not extra virgin)

Salad:

• 1 1/2 cups, fussili pasta, uncooked (can use any small pasta about 6oz)
• 1 1/2 Tbsp Italian Seasoning Dressing Mix (or 1/2 store-bought Italian Seasoning Packet)
• 1-2 heads romaine lettuce, torn (about 12 cups)
• 1 1/2 cups croutons
• 1 cup shredded parmesan cheese

1. Prepare dressing by combining mayonnaise, mustard, garlic, lemon juice, vinegar, salt & pepper in a blender & process until smooth.  With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated.  Place dressing in refrigerator until ready to use.
2. Cook pasta according to directions on package.  Drain & then rinse the pasta under cold water until pasta is no longer warm.  Drain thoroughly.  Place pasta in a LARGE bowl.  Sprinkle the pasta with the Italian seasoning.  Toss.
3. To the bowl of pasta, add torn lettuce, croutons & parmesan cheese.  Drizzle with prepared caesar dressing & toss lightly with salad tongs.  Serve immediately.

*Yield: 6 servings.

reade more... Résuméabuiyad