Chocolate Peanut Butter Bark

"I found this recipe on Pinterest.  The recipe came from Live Sigma Kappa and the original from  Big Red Kitchen.  This stuff is the bomb...but how could it not be?  I now have a gallon freezer bag of it in the freezer and it'll last me forever.  It also makes an awesome gift."

INGREDIENTS:

2-1/2 lbs chocolate candy coating (I used 4-12 oz bags of semi sweet chocolate chips)

1 (16.3 oz) jar creamy peanut butter (I used an 18 oz. jar of chunky PB...could not find smaller)

2 c Confectioners’ sugar
8 tbsp unsalted butter, melted
1 tsp pure vanilla extract (oops...just realized I forgot this part)
1/2 t. salt (makes it taste more Reese's Peanut butter cup-ish, but not part of the original recipe)

DIRECTIONS:

Melt half of the chocolate candy coating according to the package directions, (I used a double-boiler) then spread over parchment paper on a large cookie sheet. Spread to a large rectangle, but not too thin – approximately 1/8″ to 1/4″ thickness. (I had about an inch left of pan around each side) Place in freezer to firm up.
In a large bowl, beat together the peanut butter, Confectioners’ sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate candy coating. Once that is melted, spread it over the top of the peanut butter layer and freeze until set.
Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve.

Tips:

-I did not think it was necessary to let the peanut butter layer firm up in the freezer, so while I was stirring that up, I put the second half of the chocolate on the stove to melt.  Also, the easiest thing to do is to spoon all of the peanut butter mixer on top of the firm chocolate and press it down with your hands....it's a lot faster than a knife....it doesn't stick because of the added butter.

Simple Whole Wheat Bread

"I found this recipe on allrecipes.com This was my first attempt at wheat bread and it was very delicious.  The recipe below is the original...I didn't change anything.  I ended up only needing 2 of the 2-4 cups of wheat flour in the end kneading process.  Obviously mine did not rise very well, which I attribute to squishing it too much into the loaf pan."

INGREDIENTS:

3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
   
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

DIRECTIONS:

1.     In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.     Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.     Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.     Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Baked Spasanga

"I found this recipe on Pinterest.  The recipe came from Plain Chicken and they got it from food.com.  I've decided to reduce the amount of noodles and add a jar of sauce (my changes are included).  I also think baking it longer is wise...I don't think it was hot enough.  My suggested baking time is also included below.   I think the spaghetti itself without the sauce is amazing too."

INGREDIENTS:

20 oz spaghetti noodles prepared as directed (I used thin spaghetti)
32 oz mozzarella cheese, shredded
8 ounces ricotta cheese
8 ounces sour cream
1/2 cup grated Parmesan cheese , divided
1 1/4 cups half-and-half
1 tsp oregano
1 tsp basil
1/2 tsp pepper
2 tsp minced garlic
1 tsp salt
2 jars spaghetti sauce
1 lb Italian sausage or ground beef (I used sausage)




DIRECTIONS:

Preheat oven to 350 degrees.

Cook spaghetti according to package directions, drain.

In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.  Add spaghetti and toss until well coated.

Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.

Cover dish aluminum foil and bake 45 minutes.

While pasta is baking, prepare meat sauce. Brown meat in skillet. Drain and return to skillet. Add spaghetti sauce and simmer.

Remove pasta from oven.  Cut into squares and top with meat sauce.

Baked Ham and Swiss Sammies

"These were so delicious!  I found this recipe on pinterest.  The recipe came from The Kitchen Life of a Navy Wife and the original is from the  King's Hawaiian website.  I only changed two ingredients...instead of Dijon I used regular mustard and I omitted the poppy seeds.  I also changed the baking directions because the time and temp didn't seem adequate.  My baking directions change is included."

INGREDIENTS:

1 12 pack of King's Hawaiian Original Rolls
1 lb. deli ham, shaved
1 lb. Swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

Directions

1. Heat oven to 400. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer until sauce becomes syrupy.

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 9x13 pan, place bottom half of rolls and spoon 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spoon the remaining onion mixture over top.

5. Cover and bake for 30 minutes (taking foil off for the last 8 minutes.

Serves 4

Pumpkin Soup

"I originally found this recipe on allrecipes.com.  The original called for fresh pumpkin, but I was lazy, so I used canned.   If you want to try it the hard way, you can find it HERE.  My hubby and I loved this, but the kids were not impressed...I suppose they were expecting it to taste like a pie"

INGREDIENTS:

1 cup chopped onion
2 T. butter

1 lg plus 1 reg can pumpkin
6 cups chicken stock
1 1/2 teaspoons salt
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 t. ground black pepper
1/4 t. nutmeg
2 cloves garlic, minced
1/2 cup heavy whipping cream

DIRECTIONS:

In large stock pot saute onions in 2 T. butter until soft and clear.  Stir in remaining ingredients and simmer over medium heat for 20 minutes.

*I served mine with a dollop of sour cream and some shredded Parmesan cheese

Serves 8-10

Italian Bread

{Tonight's Menu}

 

Old Fashioned Meatloaf

Cheddar Butternut Squash

Italian Bread

"I decided to do something a little different and if I make anything for dinner I already have a recipe for, I am going to include the links so that we can revisit some old recipes.
I found this recipe on Allrecipes.com.  After reading some reviews of the recipe and not sure which advice to follow I decided just to follow the original directions.  I did have the same issues as some of the other people who made it, so I have included the changes as suggested in the reviews.  It was a very tasty bread."

INGREDIENTS:

3 cups lukewarm water
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
8-9 cups all-purpose flour

DIRECTIONS:

- Add the sugar and yeast to the warm water and let proof (should be frothy).
- Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
-Beat in the salt and then add enough remaining flour to make a stiff dough (not sticky) (8-9 cups). Knead until smooth. Turn in a greased bowl, cover, and let double in size. (I preheat my oven to lowest setting and then turn off...put the dough in and it provides a warm place to rise).
-Once doubled, punch down and kneed.  Place back in the bowl, cover, and let rise.
-Once doubled again, punch down and form into two loaves.   Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise slightly.
-Once risen place in 450 degree oven for 30-35 minutes.  While baking place oven safe dish of water on lower rack of oven to keep dough humid. 

Chicken Noodle Casserole

"I found this recipe on allrecipes.com, but I changed quite a bit to give it more flavor and to make a larger amount.  It was very yummy!!"

INGREDIENTS:

12 ounces egg noodles prepared
4 skinless, boneless chicken breast halves, diced
1/2 c. onions, chopped
1 T. olive oil
1/2 c. white wine
1 T. minced garlic
1 t. poultry seasoning

1 can sliced carrots
1/2 c. milk
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella cheese
salt and pepper to taste

1 cup crumbled buttery round crackers
1/2 cup butter
1 t. garlic powder

DIRECTIONS:

Preheat oven to 350 degrees F. While preparing noodles, saute diced chicken in large frying pan over med-high heat along with onions, minced garlic, olive oil, wine, and poultry seasoning.  In large bowl mix carrots with milk, cream soups, sour cream and cheeses.  When chicken is cooked through stir into creamy mixture along with noodles and salt and pepper to taste.  Place noodle mixture in 9x13 baking dish.  In small fry pan melt butter over medium heat.  Add crackers and garlic powder and stir together.  Sprinkle crackers over noodle mixture and bake in oven uncovered for 30 minutes.

Olive Garden's Alfredo Sauce

"I have been trying to duplicate Olive Garden's Alfredo sauce for a long time, but I could never figure out how to do it.  I have been on their website before, but this recipe didn't used to be there.  I found someone had pinned it on Pinterest and I couldn't wait to try it.  I do have to say the consistency is exact, but the sauce did not taste as cheesy as it does in the restaurant.  Sprinkling extra Romano and Parmesan on top makes it taste more like the restaurant, so I wonder if you can add more cheese when cooking it without messing up the consistency.  I also did not add enough salt the first time, so we used a little at the table."

INGREDIENTS:

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

DIRECTIONS:

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

 

Pork Tenderloin with Pan Sauce

"I found this recipe on Pinterest and it came from Chef Mommy who got it from For the Love of Cooking.  This was a great dish!  The sauce was awesome and may have been even better with a little brown sugar or honey, but fine on it's own.  I follow the ingredient list exactly, not adding anything, but I did make the sauce ahead of time, right after searing the meat and used all of the marinade, which I wished I would have followed the recipe (although it doesn't tell you to throw all but the reserved marinade in the pan when you sear it, but I think you're suppose to).  I will try that next time."

Ingredients:

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed) (I used pork loin roast instead)

Directions:

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Easy 7-UP Biscuits

"I found this recipe on Pinterest, with no real link, just a rough idea on how to make them in the description.  I found a similar recipe on the Six Sister's Stuff blog.  I made mine in a 9x13 with double ingredients of what is listed here.  They were very easy and yummy, with really no indication you were consuming 7-UP."

INGREDIENTS:

2 Cups Bisquick (I used Heart Healthy)
1/2 Cup Sour Cream  (I used reduced fat)
1/2 cup 7-UP
1/4 cup melted butter

DIRECTIONS:
Cut Sour Cream into biscuit mix then add 7-up. It makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. - Don't knead the dough - just pat it out. Melt 1/4 cup butter in a 9 inch square pan. Cut 9 biscuits into circles. Place cut biscuits in pan and bake at 450 degrees for about 12 minutes or until golden brown. Keep on eye on them the last minutes of cooking.