S’MORES FUDGE

S’MORES PEANUT BUTTER FUDGE
CRUST LAYER
4 sheets graham crackers
1/4 cup sugar
1 1/2 tablespoons butter, melted

CHOCOLATE FUDGE LAYER
1 1/2 cups milk chocolate chips
1/2 teaspoon vanilla 
1/2 can sweetened condensed milk

MARSHMALLOW LAYER
1 cup peanut butter chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

  • Preheat oven to 375 degrees.
  • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
  • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
  • Press into the bottom of the pan evenly.

  • Bake for 15 minutes or until golden.
  • Melt chocolate in small sauce pan. 
  • Add the vanilla and sweetened condensed milk whisking until smooth.
  • Pour over the crust.

  • Melt peanut butter chips in a small sauce pan over medium low heat.
  • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
  • Pour over the chocolate layer immediately.
  • Refrigerate overnight.

  • The next day remove fudge from pan and cut into pieces.
  • Store in the refrigerator.

Bacon, Meatball & Sun Dried Tomato Carbonara Lasagna

Where do you do your best thinking? For me I usually have my best ideas in the shower or the pool or while I’m driving or … – LOL it always seems to be someplace where paper and pen are NOT handy. I always tell myself I’ll remember, but then the errands and appointments take over and many times I forget for days on end if I remember at all.

Fortunately I remembered this one.  I will be making this one MANY times over! 

Note: A while back I started using Ronzoni oven ready lasagna noodles.  I love them. They turn out perfect EVERY time and you don’t have mess with noodles tearing or being hot and sticky!

BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA

MEATBALLS
1 pound ground chuck
1/2 sleeve saltine crackers
1 teaspoon Italian herbs
1/2 teaspoon white pepper
1 JUMBO egg
4 green onions, minced
1/4 cup Parmesan cheese

    • With your hands blend together all ingredients until well mixed.
    • Form 1/2 inch meatballs.
    • Brown meatballs over a medium heat until outsides are seared well.
  • Drain on paper towels.

FILLING
15 ounces whole milk Ricotta cheese
1 JUMBO egg
1 teaspoon Italian herbs

  • Whisk together and set aside.

SAUCE
1 batch Alfredo sauce (recipe below)
3 tablespoons Classico Sun Dried Tomato Pesto

    • Prepare Alfredo sauce per recipe below.

ASSEMBLY

    • Preheat oven to 350 degrees.
    • Spread a nice layer of sauce on the bottom of the baking dish.
    • Add a layer of lasagna noodles.
    • Add a layer of ricotta filling.
    • Add meatballs in a single layer.
    • Top with the remaining ricotta filling.
    • Sprinkle crumbled bacon on top.
    • Add another layer of lasagna noodles.
  • Spread remaining sauce on top of noodles.
    • Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
    • Remove lid and bake 10 more minutes until top is golden .
  • Let rest 5-10 minutes before cutting into.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

    • Melt butter in a saucepan.
    • Add garlic and saute until fragrant. 
    •  Gradually add heavy cream, stirring constantly. 
    • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.

 

FRITO BRITTLE

FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter 
1 cup milk chocolate chips.

  • Spread FRITOS on a greased jelly roll pan (11×15)
  • Sprinkle chocolate chips over FRITOS.
  • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
  • Remove from heat and stir in peanut butter until smooth.
  • Pour over chips.
  • Chill.
  • Break or tear apart (may be gooey) into pieces.

BAKED SPAGHETTI & MEATBALLS

BAKED SPAGHETTI & MEATBALLS
6 cups cooked thin spaghetti noodles
1 cup shredded mozzarella cheese
Alfredo sauce (recipe below)
Italian Meatballs (recipe below)
Roasted Vegetable Spaghetti Sauce or your favorite red pasta sauce

  • Prepare your meatballs.
  • Prepare your red sauce.
  • Preheat oven to 350 degrees and grease the holes of a mini loaf pan.
  • Toss together the cooked spaghetti with the Alfredo sauce.
  • Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
  • Sprinkle the tops with shredded mozzarella cheese.
  • Bake for about 15-20 minutes at 350 degrees.
  • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
  • Sprinkle with freshly grated Parmesan and parsley.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic
2 tablespoons crumbled bacon
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant. 
  •  Gradually add heavy cream, stirring constantly. 
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.
  • Toss and serve immediately.

MEATBALLS

1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon basil
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

WAFFLED FRENCH TOAST

How about a little Waffle history?

Waffles have actually been around since the 9th century.  Waffle irons were first used to make communion wafers (waffle means wafer in Dutch).   Designs on waffles have been around since the 13th century, often using the family crest as the design.

Thomas Jefferson spent time in France as the Ambassador and became enamored with waffles. He was said to have brought home a long handles waffle iron and held waffle parties in his home regulary.

Belgiam waffles should actually be Brussels waffles, but the gentleman who first brought them to the New York World’s Fair in 1964 didn’t believe most people knew where Brussels was so he began calling the Belgium waffles.  Ironically what we know as Belgium waffles do not even resemble the yeast (we tend to use baking soda here in America) waffles made in Belgium.

In another turn of irony, we owe the ice cream cone to a waffle maker at the 1904 St. Louis World’s Fair when he helped out the guy in the next booth selling ice cream who ran out of cups.  Hence the waffle cone was born.

Here is a little bit of trivia about one of the most famous waffles, Froffles from 1953.  You may know them by their nickname, Eggos.  The nickname due to their eggy flavor stuck and they were re-branded in 1955 as EGGOS.

WAFFLED FRENCH TOAST serves 8
1 cup milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon PURE Vanilla
1/2 teaspoon cinnamon
2 large eggs
16 half slices day old sourdough bread

  • Coat waffle iron with non-stick spray and pre-heat.

  • Whisk together the milk, sugar, butter, vanilla, cinnamon and eggs.

  •  Place bread pieces in a baking dish.

  • Pour egg mixture over top, turning pieces to coat. Let stand 5 minutes.

  • Places 4 pieces on hot waffle iron. Cook 3-5 minutes until golden.

  • Serve with Maple Syrup

LEMON THYME CHICKEN

LEMON THYME CHICKEN
4 thin chicken breasts
salt and pepper to taste
1 small red onion, halved and sliced thin
1 small red bell pepper, sliced into thin strips
1 cup grape tomatoes, halved
2 cups Brussels sprouts, halved
1/2 cup white wine
1/2 cup whipping cream
1 bunch green onions, sliced thin
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

  • Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.
  • Heat large skillet over medium heat and melt 2 tablespoons butter.
  • Saute onion, add Brussels sprouts face down and saute’ a few minutes.
  • Add red pepper strips and saute’ a bit more. 
  • Add tomatoes and move all the vegetable to the outer edges.
  • Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
  • Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. 
  • Set saucepan over very low heat and whisk in butter 1 piece at a time. 
  • Whisk in lemon juice; season sauce to taste with salt and pepper. 
  • Pour over prepared chicken breasts and vegetables.

HAPPY HOMEMAKER AND MENU PLAN MONDAY

GOOD MORNING! I had a great weekend!  I am so glad it is finally September and my favorite time of year is quickly approaching! 
I LOVE FALL!
HAPPY HOMEMAKER MONDAY IS HOSTED BY SANDRA 
Be sure and stop by to see what it’s all about!


  • A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 
  • Dr. appointments

  • Errands

Whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts for real.

Hot as usual! It’s only supposed to be in the 90’s with thunderstorms today but with monsoon season and the thunderstorms the humidity is really high and making it miserable.


 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST

DINNER
MONDAY 9/8 YOGURT
Cheesy BLT Bites
TUESDAY 9/9 BAGEL & CREAM CHEESE
Pastrami Burgers
WEDNESDAY 9/10 YOGURT
Neapolitan Chicken
THURSDAY 9/11 FRUIT
Kiwi Orange Glazed Chicken
FRIDAY 9/12 CEREAL
Hot Chicken Salad
SATURDAY 9/13 Farmer’s Breakfast
Boeuf Flamande aka Beef in Dark Beer
SUNDAY 9/14 Roasted Red Pepper and Ham Stratas
Redneck BBQ Chicken Chile Cornbread Muffins

 

I’m hoping to do a little photography this week to get caught up with some Instagrams and do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.  This week was Pepperoni Pizza Dip.

In the meantime I’m trying to concentrate on some football food for tailgating time which starts on Thursday.  Be sure and stop by to link up.

 Links are open!


Absolutely nothing!

 
Fed the local bunny my wilted lettuce.

And found this great corrugated tin dog.


Want to get a jump on holiday baking?  Make your drop cookie dough now.  Use a small ice cream scoop to form your balls of dough.  Place them on a cookie sheet and freeze for 30 minutes or so.  When dough is frozen Place the individual balls in a freezer bag.  Just thaw and bake when you’re ready.

I’m finding that more and more of my favorite blogs are posting less and less, if at all, but I have found a few new ones that I’ve added to my feed.  Check out This Silly Girls Life.  They have some really beautiful food photography and interesting crafts and recipes.

Why do parents today not realize that they are raising the adults of tomorrow?  I was at out local discount store recently and 2 things really bothered me. 1) Why do they have to bring ALL the children shopping with them?  And 2) if they are going to bring them, why don’t they pay attention and discipline them.  Many had been just turned loose to run rampant through the store. I spent the day being run into by kids pushing carts, throwing balls and running mindlessly.


Guidance as we work on the research on our new adventure and home search.  We are having so much fun just researching via the internet and can’t wait until we do it in person.

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP
Serves 4
6 eggs
1 1/2 cups half & half*
1 1/2 teaspoons PURE Vanilla
1 teaspoon cinnamon
pinch sea salt
3 tablespoons butter, melted
4 cups 1/2 inch cubes of day old sourdough bread
2 teaspoons sugar
1 pint raspberries, washed and dried
1/2 cup Dole frozen wild blueberries, thawed in paper towel to absorb moisture
2 tablespoons sugar**
12 tablespoons Maple Syrup, warmed

  • Gently mix together raspberries and blueberries. Sprinkle with 2 tablespoons sugar and set aside.
  • Whisk eggs, vanilla, half & half, cinnamon and salt together until well blended in a large measuring cup – (you’ll want the pour spout).
  • In a large mixing bowl toss together the butter and bread pieces until well coated.
  • Spray muffin tn with non-stick cooking spray.
  • Distribute bread into muffin cups evenly.
  • Pour egg mixture evenly into muffin cups.
  • Preheat oven to 350 degrees.
  • Sprinkle sugar evenly over each cup.
  • Bake 20-30 minutes until golden on top and egg is set.
  • Cool on rack a minute before plating.
  • Gently fold together raspberries and blueberries to mix well.
  • Plate 3 muffins per plate.
  • Pour 1-2 tablespoons of warm syrup over muffins.
  • Add a spoonful of raspberry mix. I use a slotted spoon to avoid excess moisture.
  • Enjoy.

* I used 1 cup whipping cream and  1/2 cup 1% milk since it was what I had on hand.
**I like these blueberries because they are much smaller.

CLASSIC BEEF MEATBALLS

CLASSIC BEEF MEATBALLS
2 tablespoons avocado oil
2 pounds ground chuck
1 cup ricotta cheese
2 large eggs
1/2 cup plain dry breadcrumbs
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 teaspoon ground fennel seed
4 cups of your favorite pasta sauce (I use Roasted Vegetable)

  • Preheat oven to 450 degrees.
  • Drizzle oil into a 13 x 9 baking dish, evenly coating the surface.
  • In a large mixing bowl combine the beef, ricotta cheese, eggs, breadcrumbs, oregano, salt, pepper flakes and fennel. Mix by hand until WELL blended.
  • Pack the meat, rolling into golf ball size balls .  
  • Place balls in baking dish snugly.
  • Roast 20 minutes or until cooked through and firm.
  • Remove from oven and drain grease.
  • Pour pasta sauce over meatballs and return to oven for 15 more minutes.
  • Top with Parmesan cheese and serve with your favorite pasta.

PEPPERONI PIZZA DIP

Don’t forget football started this week! We have lots of games tomorrow and a double header on Monday night. You know what that means – FOOTBALL FOOD for TAILGATING TIME!  We’rein our 5th season of tailgating time and looking for more new recipes to feed the crowds.  Come join us to link up your favorite football foods.

PEPPERONI PIZZA DIP
8 ounces cream cheese
8 ounces pizza sauce
1 cup grated 4 cheese blend
1 cup diced pepperoni pieces
1 teaspoon Italian seasoning
Crostini

  • Preheat oven to 350 degrees.
  • Cream together the cream cheese, pizza sauce, Italian seasoning and most of the grated cheese.
  • Spread into a greased baking dish.
  • Top with pepperoni and remaining cheese.
  • Bake 20 minutes.
  • Serve hot with Crostini or your favorite crackers.

CHICKEN MILANESE w/ KIWI CORN CHUTNEY

MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.


CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.


GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy. 
CHICKEN MILANESE w/ KIWI CORN CHUTNEY

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.

  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per sides.

  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.

APPLE COLE SLAW

This is a great fall recipe with the abundance of apples to be had.

APPLE COLE SLAW
1/2 cup buttermilk
4 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 bag (or cut your own) slaw mix (I like the cabbage and carrot combo
1 apple (I like honey crisp), cut into slivered pieces

  • Whisk together buttermilk, apple cider vinegar and avocado oil.
  • Pour over slaw and apple mix in a large bowl
  • Toss to coat.
  • Chill.