Gruyere Drop Biscuits

Amazing. 10/10. Will definitely make again. Soooo yummy. 

On a side note: bread always makes me nervous to make but this was fairly easy. 

• 1 3/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 2 tsp dried minced onion
• 1 1/2 tsp granulated sugar
• 1 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 cup cold unsalted butter, cut into 1/2 inch cubes, plus 3 Tbsp, divided
• 3 oz Gruyere cheese, shredded (3/4 cup)
• 1 cup whole buttermilk
• 1 garlic clove, minced
• 1 Tbsp finely chopped fresh parsley
• 1 egg, beaten with 1 tsp water
• flaky sea salt

Whisk together flour, baking powder, minced onion, sugar, garlic powder, salt, and baking soda in a large bowl. Add 1/2 cup of the cold cubed butter to flour mixture in bowl and toss together until coated. Using your hands, cut butter into flour mixture until pea-size and crumbly with no big chunks remaining, about 10 minutes. Add Gruyere, and toss to evenly combine. Place bowl in freezer, uncovered, for 30 minutes.

Remove bowl from freezer; add buttermilk, and stir together until a shaggy dough forms. Cover, and refrigerate for 30 minutes to hydrate the dough.

Line a large baking sheet with parchment paper. Once dough is done hydrating, preheat the oven to 425 degrees. Heat garlic and remaining 3 Tbsp butter in a small saucepan over low, stirring occasionally, until butter melts. Continue to cook, stirring often to infuse the butter with the garlic, 1-2 minutes more, being careful not to let garlic brown. Remove from heat, and stir in parsley.

With a spoon or a 2 oz scoop, drop 12 mounds of dough, evenly spaced, onto baking sheet. Place baking sheet, uncovered, in freezer for 5 minutes. Remove baking sheet from freezer. Brush biscuit tops with egg wash, and sprinkle with flaky sea salt. Bake in preheated oven until golden brown, about 20 minutes. Brush with garlic-herb butter, and serve.

Makes 12

Prep Time: 35 minutes

Total Time: 2 hours

Recipe from People magazine.

Williams Sonoma Copycat Peppermint Bark

This was DELICIOUS! And super simple. I will definitely be making this again. I might even make it a holiday staple. So easy! 

• 16 oz semi-sweet chocolate, chopped
• 12 oz white chocolate
• 1 tsp pure peppermint extract
• 3/4 cup crushed peppermint candies or candy canes

Line a 13x9 inch pan with parchment paper. Melt the semisweet chocolate over a double boiler or in the microwave (remember: short bursts of heat, stirring often). Pour the chocolate into the prepared pan, smooth it with a spatula and place in the fridge for 30 minutes to set.

Melt the white chocolate in the same way. Stir in the peppermint extract. Pour the white chocolate over the prepared chocolate layer. Gently spread the white chocolate with a spatula. 

Sprinkle the white chocolate layer with crushed peppermint candies. Press the candies into the chocolate gently. Allow the bark to harden at room temperature for at least an hour. One set, break the bark into pieces with your hands or cut with a knife and store in an airtight container.

Serves 6

Prep Time: 15 minutes

Total Time: 15 minutes, plus 90 minutes cooling

Recipe from Taste of Home

Fried Breakfast Potatoes

I modified this recipe to make for a brunch event, to make it easier to make in a large pan instead of a skillet. The written instructions for this were definitely not the greatest so I'm going to clarify where I can. I hope I remember what I did because it got a lot of compliments! 

• 12 slices bacon
• 6 Tbsp unsalted butter
• 6-8 medium Idaho potatoes (about 2 lb), peeled and thinly sliced
• 2 cups smoked sausage, sliced (I used 12 oz Johnsonville)
• 12 eggs
• 1 cup sharp cheddar cheese, grated
• 1 Tbsp chives, chopped
• salt and pepper to taste

Add bacon to non-stick skillet and cook over medium heat until crispy texture, about 5-7 minutes, stirring a few times. Remove from the skillet onto a paper towel lined plate. Leave 1 Tbsp bacon grease in skillet, but remove the rest.

Add butter and sliced potatoes to the skillet. Season with salt and pepper to taste. Cook on medium heat until cooked through and a nice golden color, about 10 minutes, flipping with a spatula periodically. Meanwhile, cut cooled bacon into bite size pieces.

Preheat the oven to 375 degrees. In an ungreased 9x13 inch pan layer potato, half the bacon and half the sausage. In a separate bowl, whisk the eggs and 1/2 cup cream. Pour over the potatoes in the pan. Sprinkle with half the chives. Add remaining bacon and sausage and then sprinkle with the cheese. 

Bake for 30-40 minutes or until egg is cooked through. Garnish with remaining chives. If desired, you can prep everything except the eggs and baking the night before, just be sure to cover it tightly and store it in the refrigerator.

NOTES: Make sure your potatoes are as thin as you can get them because the thicker they are, the longer they take to cook. 

Serves 8

Prep Time: 25 minutes

Total Time: 1 hour, 5 minutes

Recipe from www.MunchkinTime.com

Prosciutto & Cheese Lasagnetta

This recipe left me with questions on the ingredients list. I'm going to update it to be more specific to what I found I needed, and I'll put the reasons why in the notes section. 

Also, this reheated really well the next day. 

• 12 uncooked lasagna noodles
• 2 Tbsp extra-virgin olive oil
• 1 (28 oz) can crushed tomatoes
• 4 medium garlic cloves
• 1/2 cup whipping cream, divided
• 1 1/2 tsp kosher salt, divided, plus more for cooking water
• 1 tsp black pepper, divided
• 20 oz whole milk ricotta cheese
• 12 oz low-moisture mozzarella cheese, shredded
• 4 oz Parmesan cheese, grated
• 8 oz thinly sliced prosciutto, halved lengthwise (make sure to have 24 slices)
• 1 large bunch fresh basil

Bring large pot of salted water to boil over high. Add noodles, and cook according to package directions for al dente. Drain noodles; rinse under cold water to cool. Toss with oil to prevent sticking. 

Meanwhile, place tomatoes, garlic, 1/4 cup heavy cream, 1 tsp salt, and 1/2 tsp pepper in a blender. Process on medium speed until smooth, about 1 minute. Pour into 13x9 inch baking dish. Stir together ricotta, mozzarella, Parmesan, and remaining 1/4 cup cream, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Preheat oven to 400 degrees. 

Working with one noodle at a time, place noodle on cutting board, and cut in half lengthwise. With frilly edges facing away from you, spread about 2 1/4 Tbsp of cheese mixture on each half, trying to thinly cover end to end. Place a piece of prosciutto on the right side of each noodle, leaving some cheese exposed on the left side. Place a few basil leaves on top of the prosciutto. Roll up the noodle, working toward the left end with the cheese exposed; stop before it's fully rolled and slide exposed end under the second noodle, lightly pressing to adhere. Continue rolling into 1 large spiral, lightly pressing other exposed end to seal. Place spiral in baking dish with filly edge facing up. Repeat process with remaining noodles and ingredients. Don't be afraid to cram the rolls in the pan.

Bake in oven until sauce is bubbling and top is beginning to brown in spots, about 30 minutes. Let cool for 10 minutes before serving.

NOTES: I increased the amount of all cheeses needed and updated some instructions to be more specific. When making this, I wasn't sure if the cheese was supposed to go all the way to the ends of the pasta, based on the scant directions, and being the cheesy person I am, I say more cheese is the answer!

I also made a note about making sure you have 24 slices of prosciutto. We got the right amount by weight, but couldn't count the slices before we opened the package so we were short 2 slices in the end. I think we could have trimmed a bit extra off some of the other slices to make up for it, if we had known ahead of time we would need to.

Serves 4

Prep Time: 1 hour

Total Time: 1 hour, 40 minutes

Recipe from People magazine

Greek Style Shrimp with Creamed Corn

Meh? If you read my notes at the end you'll see how I would have changed this. I think part of the meh-ness was my fault, but not all of it. I may try this again some day, but with so many other great recipes, it will probably be near the bottom of my priorities. 

• 3 Tbsp extra virgin olive oil, divided
• 1/2 cup finely chopped yellow onion
• 4 large garlic cloves, minced
• 4 cups fresh yellow corn kernels (from 5 medium ears)
• 1/2 cup lower sodium chicken broth
• 2 oz Parmesan cheese, freshly grated (about 1/2 cup)
• 1/4 cup heavy whipping cream
• 1 lb extra large raw shrimp, peeled, and deveined
• 1 tsp Greek seasoning
• 1 tsp garlic powder
• 1 Tbsp fresh lemon juice
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 cup roughly chopped fresh chives, tarragon, basil, and/or oregano

Heat 1 Tbsp of the olive oil in a large saucepan over medium. Add onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add minced garlic and cook, stirring constantly, until onion is translucent and garlic is fragrant, about 1 minute. 

Add corn and chicken broth; cover and cook over medium, undisturbed, until corn is tender and stock is reduced by half, 5-6 minutes. Reduce heat to low; add Parmesan and heavy cream, stirring constantly until cheese is melted and sauce is slightly thickened, about 2 minutes. Cover and set aside while preparing shrimp.

Place shrimp, Greek seasoning, and garlic powder in a large bowl, and toss until shrimp are fully coated in spice mixture. Heat remaining 2 Tbsp olive oil in a large skillet over medium. Once oil is hot, add shrimp in an even layer; cook until shrimp just turn pink and opaque, about 2 minutes, flipping shrimp once halfway through cooking time. Stir in lemon juice, pepper, and salt to taste. Remove from heat. 

Scatter shrimp on top of creamed corn; sprinkle with herbs. Serve immediately. 

NOTES: So when I made this, it wasn't corn season. I tried to make it with 2 cans of corn instead and I think the moisture content was too much, even when I drained it. If I tried this again, I'd still do the 2 cans of corn, drained, and then use a bouillon-like seasoning with none of the added water from the broth. The corn is already softened from the water in the canned corn, it just needs the chicken broth flavor.

Also, I would have added more cheese and had zero fresh herbs on it. The herbs did nothing for the flavor and, from what I know of my tastebuds, I think I would have liked it better without.

Serves 4

Prep Time: 30 minutes
Total Time: 35 minutes

Recipe from People magazine 

Baked Goat Cheese Bruschetta Dip

I love me some goat cheese and a good bruschetta. That said, I think my homemade bruschetta would have been better than the pre-made stuff I used on this. I'll have to try again. 

• 8 oz goat cheese, softened to room temperature
• 4 oz cream cheese, softened to room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup plain full-fat Greek yogurt
• 2 grated garlic cloves
• 1 cup homemade or jarred tomato bruschetta
• 1-2 Tbsp balsamic glaze
• 2-3 Tbsp chopped fresh basil leaves
• grilled crostini or pita for serving

Preheat oven to 400 degrees. In a large bowl, combine the goat cheese, cream cheese, mozzarella, Greek yogurt, and garlic. Mix well. Transfer to a greased 1 quart baking dish or ovenproof skillet, and spread into an even layer.

Bake until warmed through and bubbling, about 20-25 minutes. Spoon bruschetta over the top, and finish with a drizzle of balsamic glaze. Garnish with fresh chopped basil leaves. Serve with crostini or pita.

NOTES: I left the goat cheese and cream cheese out for at least a half hour to soften and it was still pretty difficult to stir. Granted, it was a cooler time of year when I made this recipe, so ambient temperature was pretty cold. But still, I would have thought 30 minutes would be enough.

Also, I know my basil looks weird on the top. It was some I had frozen and so it was a bit discolored. Still tasted fine.

Serves 6

Prep Time: 15 minutes

Total Time: 40 minutes

Recipe from DishingOutHealth.com

Peppermint Hot Chocolate Cookies

These were sooooo yummy and simpler to make than I thought they would be. They also reheat very well (about 10 seconds in the microwave). If you love soft cookies, this one is for you. 

Also, learning moment: I was wondering what was so special about Dutch-process cocoa. Apparently it's treated with some solution that neutralizes the acidity, which gives it a smoother flavor. I learned something new today. :-)

• 1 cup packed light brown sugar
• 1/2 cup (4 oz) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 3/4 tsp peppermint extract
• 1 1/2 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1 cup (about 6 oz) semisweet or bittersweet chocolate chips
• 12 jumbo marshmallows
• crushed candy canes or mint candies

Preheat oven to 350 degrees. Position racks in upper and lower third of the oven. Line 2 large rimmed baking sheets with parchment paper. 

Beat together brown sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes, stopping to scrape down the sides as needed. Add egg, vanilla, and peppermint extract; beat on medium-high speed until light and pale in color, about 2 minutes, stopping to scrape down sides as needed. Add flour, cocoa powder, baking soda, and salt; beat on low speed until just combined and no streaks of flour remain, about 1 minute.

Use a 1 1/2 oz cookie scoop to portion dough into 12 equal mounds (about 3 Tbsp). Roll dough into balls using lightly greased hands (dough will be sticky). Divide evenly between baking sheets, spacing balls at least 2 inches apart. Bake in preheated oven until cookies have puffed and are set around the edges but still somewhat soft in the center, 10-12 minutes, rotating pans 180 degrees between top and bottom racks halfway. remove from oven; cool slightly on baking sheets, about 15 minutes. 

Once cookies have cooled slightly, increase oven temperature to broil with rack about 7 inches from heat source. Microwave chocolate chips in a small bowl on high in 30 second intervals, stirring between each interval, until chocolate is fully melted, 1-2 minutes. Spoon and spread about 2 tsp melted chocolate over each cookie, leaving a 1/2 inch border around the outside edges. Squish marshmallows flat between your palms; place one marshmallow on top of chocolate on each cookie.

Broil, 1 baking sheet at a time, in oven until marshmallows are golden brown and melted, about 1 minute (watch it, because mine started burning before then). Remove from oven; gently squish the marshmallows further and sprinkle with candy canes. Cool slightly before serving.

Serves 12

Prep Time: 35 minutes

Total Time: 1 hour

Recipe from People magazine

Crispy Party Bites

Ignore the fact I forgot to drizzle with ranch
until I'd already taken the photo

I made these for our life group and everyone really liked them. They were super flavorful, easy to make. The only drawback that I can't figure out a solution for, is how to get the toothpicks to stand up straight. With the holes in the pretzels, there's nothing to anchor them firmly. I think the cheese is supposed to hold it, but mine didn't do it that well. Oh darn....I need to add more cheese....haha 

• 60 waffle pretzels
• 1 1/4 cup shredded cheddar cheese
• 10 pieces ready-to-serve fully cooked bacon, cut into thirds
• 5 slices deli turkey, cut into 1 inch strips
• 1/2 medium ripe avocado, peeled and cubed
• 2 Tbsp ranch salad dressing

Preheat oven to 400 degrees. Layer pretzels on parchment-lined baking sheets; top each with 1 tsp cheddar. Bake for 4-5 minutes or until bubbly and melted. Cool completely.

Heat bacon according to package instructions. Place a piece of bacon, turkey, and avocado each on half the cheddar pretzels. Top with the remaining cheddar pretzels; secure with a toothpick. Drizzle with ranch dressing.

Makes 2 1/2 dozen

Total Time: 20 minutes

Recipe from Taste of Home

HEB Cookie Butter Stuffed French Toast

I don't live near an HEB (not sure I needed to for this recipe), but have a few colleagues and family members who do. This recipe was on their website and recommended to me so I gave it a try. It was VERY rich. 

• 1 cup heavy cream
• 1 cup milk
• 3 eggs
• 1 tsp cinnamon
• 1 cup cookie butter
• 1 loaf of crustless bread
• 8 oz cream cheese, softened
• 1/4 cup butter
• syrup, as needed, for topping

Whisk together the cream, milk, eggs, and cinnamon in a bowl. Pour into a dish wide enough to soak the bread once you have stuffed it.

In a medium bowl, combine the cookie butter and cream cheese until creamy. You may need to lightly warm the cookie butter in the microwave to make it soft. Lay out all bread slices in pairs. On one slice of each pair, place a spoonful of the cream cheese mixture in the center, spreading it almost to the edges, evenly distributing it among the remaining halves of the pairs. Take the non-cheese slice and place it over the slice with the cream cheese. Use a fork to crimp down all the edges so it is sealed.

Heat a large skillet until water dropped onto it immediately creates a ball. Dip the bread in the egg mixture until all sides are coated. Using the butter to grease the pan, cook the French toast in batches, until both sides are browned. Remove to a plate and drizzle with maple syrup.

Serves 6

Total Time: 15 minutes

Recipe from www.ksat.com

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

Artichoke Mushroom Cream Sauce

Doug and I made this for farfalle pasta with a little Tyson grilled and ready strips on the top. It was very flavorful and simple to make. And yes, I seem to be expanding my mushroom palate even more lately. I know. Be proud. :-) 

• 4 Tbsp butter
• 1 1/3 cup (about 3 oz) mushrooms, chopped
• 1 cup dry white wine or sherry
• 1 cup sour cream
• 1 cup chicken broth
• 3-4 oz artichoke hearts, either frozen and defrosted or marinated in water
• 3 tsp capers
• dash of garlic powder, salt, and pepper to taste

Melt butter over medium heat in a saucepan. Sauté mushrooms in butter until soft. Add wine and stir. Add broth, sour cream, and artichokes. Reduce by half (until the sauce coats the back of the spoon). Remove from heat and add capers. Season to taste.

NOTES: Doug and I ended up not adding any garlic (gasp!), salt, or pepper and it tasted great. If you decide to use this over meat like chicken or veal, you may want to sauté the meat in the pan first, remove it, and then cook the sauce in the same pan. It will help incorporate all the meat bits.

Also, apologies, I didn't really pay attention to how long this recipe takes so I'm gonna make some estimates below. 

Serves 2 (with 12 oz of farfalle pasta)

Total Time: 15 minutes

Recipe from the kitchen of Mom and Dad!

Slow-Cooked Lemon Chicken Orzo

You know me: I like lemon. However, I have to say the zest is another thing altogether. I would definitely leave the zest out of this one. Maybe even the lemon pepper. It made it inedible to me, but Doug didn't mind it. So zest at your own peril. 

• 2 Tbsp canola oil
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups chicken stock
• 2 tsp Greek seasoning
• 1/2 tsp garlic powder
• 1 cup uncooked orzo pasta
• 1/3 cup chopped pitted Greek olives
• 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
• 2 cups fresh baby spinach
• 1/2 cup crumbled garlic and herb feta cheese
• 1 medium lemon, zested and juiced
• 1 Tbsp snipped fresh dill
• 1 tsp lemon pepper seasoning, optional

In a large skillet, heat the oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt slow cooker. Add stock, Greek seasoning, and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high for 1 1/2 hours.

Stir orzo, olives, and tomatoes into the slow cooker; making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add fresh spinach, feta cheese, lemon juice and zest, dill, and if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Serves 4

Prep Time: 20 minutes

Total Time: 2 hours

Recipe from Taste of Home

Baked Eggs with Avocado and Feta

This would be a fancy-looking breakfast dish for some, however it was a little bland to me. I think I would switch it up with something like everything bagel seasoning, or at the very least, some garlic or onion powder. I wouldn't be opposed to making it again with those modifications. 

• 4 eggs
• 1 avocado
• olive oil or non-stick spray for gratin dishes
• 2 Tbsp crumbled feta cheese
• salt and fresh ground black pepper to taste

Preheat the oven to 400 degrees. Break eggs into individual ramekins and let the eggs and avocado come to room temperature for 15 minutes. Meanwhile, put the gratin dishes on a baking sheet and heat them in the preheated oven for 10 minutes. 

After the eggs and avocado have come to room temperature, peel the avocado and cut each half into 6 slices. Remove gratin dishes from the oven and spray with olive oil or non-stick spray. Arrange the sliced avocados in each dish and very carefully tip two eggs into each dish.

Sprinkle with crumbled feta and season to taste with salt and pepper. Bake 12-15 minutes, until the whites are set and the egg yolks are done to your liking. Serve hot.

Serves 2

Prep Time: 25 minutes

Total Time: 40 minutes

Recipe from kalynskitchen.com

Goat Cheese & Fig Pinwheels

These were fairly simple to make, don't take a lot of time, and don't need weird ingredients. It's also a nice vegetarian recipe. They work great for appetizers or a little party treat.

• 1 sheet puff pastry, thawed if frozen
• 1/2 cup soft goat cheese, at room temperature
• 1/2 cup fig jam or preserves
• 1 Tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup chopped walnuts or pecans
• 1 egg, beaten

Thaw puff pastry in the refrigerator for several hours or at room temperature for about 30 minutes, until pliable but still cool. Preheat the oven to 375 degrees. On a lightly floured surface, roll out the puff pastry to remove creases and thin it slightly. Aim for a rectangle approximately 10x12 inches.

Using a spatula, spread an even layer of goat cheese over the puff pastry, leaving a 1/2 inch border on the long sides. Go all the way to the edges on the short sides. Spread the fig jam evenly over the goat cheese layer. Drizzle honey over fig layer and sprinkle thyme leaves. Add chopped nuts.

Roll the puff pastry tightly from one long side to the other, forming a log. Use a sharp knife to slice the log into approximately 20 evenly sized pinwheels.

Line a baking sheet with parchment paper or a silicone baking mat. Arrange the pinwheels on the prepared baking sheet and brush each with the beaten egg for a golden finish. Bake for 18-20 minutes, or until the puff pastry is golden brown and flaky. All pinwheels to cool slightly before serving. 

Serves 10

Prep Time: 10 minutes

Total Time: 30 minutes

Recipe from ourbalancedbowl.com