Artichoke Phyllo Cups

I had never cooked with phyllo cups before, but they were super easy to use. And this recipe turned out really well. For some reason I was thinking it would be bland, but they were not! Very portable and delicious. Highly recommend.

• 3 pkg (1.9 oz each) frozen miniature phyllo tart shells
• 1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and finely chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 3 green onions, chopped
• 1/4 cup whipped cream cheese
• 2 Tbsp minced fresh parsley
• 2 Tbsp grated Parmesan cheese
• 2 Tbsp sour cream
• 1 Tbsp mayonnaise
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 350 degrees. Place tart shells on a baking sheet. In a bowl, combine the remaining ingredients; spoon into tart shells. Bake at 350 degrees until lightly browned, 10-15 minutes. Serve warm.

You can make these and freeze them ahead of time. Just store them in layers separated by wax paper and reheat at 350 degrees until warm.

NOTES: The biggest thing on this recipe is to remember that these cups are tiny and have to fit a lot of good things in them. So when the recipe says "minced" or "finely chopped," it means it.

Makes 3 1/2 dozen

Prep Time: 15 minutes

Total Time: 30 minutes

Recipe from Taste of Home

Hot Cocoa Martinis

So these were good but STRONG. It makes sense when you look at the original ingredients list and it's all alcohol. I had to tone it down and add some cream, which is nice because then it makes the drink go a little further too. 

Feel free to make a pitcher of this ahead of time, if you're planning for a party like I was. It worked just fine making it earlier in the day and chilling it until party time.

• 2 Tbsp chocolate sprinkles
• 2 oz Irish cream liquor
• 2 oz chocolate liqueur
• 4 oz vodka
• 2 oz heavy cream

Chill 2 martini glasses in the freezer for about 10 minutes. Spread 2 Tbsp chocolate sprinkles in a shallow dish. Dampen the rim of each glass, then dip into the sprinkles to coat (see tip below). Set aside. Add the liquids to an ice-filled shaker. Shake until chilled, about 15 seconds, strain into prepared glasses.

NOTE: Doug and I have trouble getting the pretty sugar/candy rim to stay on drinks. We have found that corn syrup actually works really well (vs water or lime juice) if you have something chunkier you're trying to get to stick. In this case, since it's more a dessert cocktail anyway, you might try some cool whip.

Serves 2

Total Time: 5 minutes

Recipe from People magazine

Creole Shrimp Pizza

We all know I'm not a spicy person, so we left off the hot sauce. I see how it goes with the recipe and people might love it, but I wanted to actually be able to eat my pizza. It was a very unique pizza option. Not sure I'd make it again or crave it, but it wasn't bad. Just wasn't my favorite either. Maybe your opinion will be different. 

• 1 prebaked 12-inch pizza crust
• 1 Tbsp olive oil, divided
• 1 1/2 cups shredded part-skim mozzarella cheese, divided
• 1 Tbsp lemon juice
• 1 1/2 tsp reduced-sodium Creole seasoning, divided
• 1 lb uncooked shrimp (31-40 per lb), peeled and deveined
• 1 large white onion, chopped
• 1/2 tsp coarsely gound pepper
• 1/4 tsp celery seed
• 2 garlic cloves, minced
• 1 cup pizza sauce
• 1/4 tsp Louisiana-style hot sauce
• 1 large green bell pepper, thinly sliced

Preheat oven to 425 degrees. Place crust on ungreased baking sheet. Brush with 1 1/2 tsp oil; sprinkle with 1/2 cup mozzarella cheese. Set aside. Combine lemon juice and 1/2 tsp Creole seasoning in a medium bowl. Add shrimp; toss to coat.

In a skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed, and the remaining Creole seasoning; sauté until onion is tender. Add garlic, cook 1 minute. Stir in pizza sauce and hot sauce. Remove from heat.

Drain shrimp. Spread sauce mixture over crust. Top with the shrimp and green pepper; sprinkle with remaining cheese. Bake until shrimp turn pink and cheese is melted, 25-30 minutes. 

Bonus recipe for homemade pizza sauce:

• 8 oz tomato sauce
• oregano to taste
• basil to taste
• garlic powder to taste

Mix in a small saucepan until heated through.

NOTE: You can easily reheat it for 6 minutes at 350 degrees.

Serves 6

Prep Time: 15 minutes

Total Time: 45 minutes

Recipe from Taste of Home

Creamy Bow Tie Pasta

I like all the ingredients to this recipe, but still, it was bland. My default guess to make it better is always to add more garlic, maybe a few more red pepper flakes. Also, this is a little thing, but, it has such weird measurements for ingredients so it was a bit annoying to get so many spoons dirty. 

• 1 cup uncooked bow tie pasta
• 1 1/2 tsp butter
• 2 1/4 tsp olive oil
• 1 1/2 tsp all-purpose flour
• 1/2 tsp minced garlic
• dash salt
• dash dried basil
• dash crushed red pepper flakes
• 3 Tbsp milk
• 2 Tbsp chicken broth
• 1 Tbsp water
• 2 Tbsp shredded Parmesan
• 1 Tbsp sour cream

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic, and seasonings until blended. Gradually add the milk, broth, and water. Bring to a boil; cool and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Serves 2

Total Time: 25 minutes

Recipe from Taste of Home

Caesar Salad - BHG

I love a good Caesar salad, but let's face it: there are a LOT of different styles of them. I'm partial to the creamy ones but this was a bit lighter. I also felt like the dressing was bland. Could have used some umph. Not mad, just not my favorite. 

• 4 cloves of garlic, divided
• 3 anchovy fillets
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 hard-boiled egg yolk
• 10 cups torn romaine (I used 5 heads)
• 2 cups garlic Parmesan croutons
• 1/4 cup grated Parmesan cheese
• 1 Tbsp freshly ground black pepper

For dressing, in a blender or food processor combine 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping scape down the sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2-24 hours. 

Cut remaining garlic clove in half. To serve, rub inside of a wooden salad bowl with cut edges of the garlic; discard the clove. Add romaine and croutons to bowl. Pour dressing over salad; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Sprinkle pepper over salad.

Serves 6 (side-dish size)

Total Time 15 minutes plus dressing chilling

Recipe from Better Homes and Gardens New Cook Book

Peanut Butter Lasagna

Considering the name of this contains the words "peanut butter," you'd think it would have a stronger peanut butter flavor. I'd call it more chocolate lasagna with a peanut butter twist. No matter what you call it, it was still good. Oftentimes with peanut butter things it can come out very rich, but this was light enough. It also holds its shape well when you cut it, which is nice for serving. 

• 20 Oreo cookies, divided
• 2 Tbsp butter, softened
• 8 oz cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups confectioners sugar, divided
• 16 oz Cool Whip, divided
• 15 miniature peanut butter cups, chopped
• 1 cup 2% milk
• 3.9 oz instant chocolate fudge pudding mix

By hand or using a food processor, crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish. In a large bowl, beat the cream cheese, peanut butter, and 1 cup confectioners sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another bowl, beat the milk, pudding mix, and remaining 1/2 cup confectioners sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Serves 16

Total Time: 20 minutes plus chilling

Recipe from Taste of Home

Roasted Brussels Sprouts with Caramelized Pancetta

This was ok for something a little different, but I don't think I'll be making it again. The chiles were really tough and I felt like I just ate around them. They didn't seem to add much. I expected the sauce of the brown sugar and pancetta to be thicker, but it sort of just made things soupy.

• 1 1/2 lb shredded brussels sprouts, about 9 cups
• 1/2 cup extra virgin olive oil
• 3 large garlic cloves, minced
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 4 dried ancho or guajillo chiles (1/2 oz each), stemmed, seeded, and cut into thin strips or rings
• 12 oz pancetta, cut into small cubes
• 6 Tbsp packed light brown sugar or piloncillo (Mexican brown sugar)
• 1 1/2 tsp finely chopped fresh thyme

Preheat oven to 400 degrees. Toss together brussels sprouts, olive oil, garlic, salt, and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10-12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5-6 minutes longer.

Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5-6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.

Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature. 

NOTES: We bought a large bag of brussels sprouts and used the slicing blade on our food processor to get the shredded consistency.

Serves 8

Prep Time: 20 minutes
Total Time: 35 minutes

Recipe from People magazine