BROWNIE BITES

Filed under Desserts
Ingredients
1 box brownie mix + ingredients to make brownies
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 tablespoon light corn syrup
Chopped nuts, sprinkles, toasted coconut, etc. for garnish

Directions
Preheat oven to 325 degrees. Make brownie mix according to package directions.  Spoon a generous teaspoon of brownie batter into each tin of a well greased mini muffin pan.  Do not overfill.  Brownies should just reach the top of the pan when baked--you don't want muffin tops.  Bake for 10-14 minutes, or until set.  Cool brownies for a few minutes in the pan before turning upside down onto a rack to cool completely.

Meanwhile, make ganache by heating cream and corn syrup in a saucepan over medium heat to just a simmer.  Do not let the cream boil. Put chopped chocolate in a medium bowl.  When cream his heated, pour over chocolate.  Stir until chocolate is melted and mixture is smooth and shiny.  Using a fork, dip the brownie bites into the chocolate mixture, spooning more chocolate over the top of the brownies if needed.  Tap the fork on the side of the bowl to drain excess chocolate.  Set dipped brownie bites on wax paper and top with desire garnishes.

Let's Dish
The only thing better than a brownie is a brownie dipped in chocolate ganache.  When I make these, I like to use a variety of toppings.  Chopped nuts are my favorite, but the possibilities are endless.  Try using colored sprinkles to dress these up for holidays.  You could, of course, make your brownies from scratch, but in a recipe like this, I find it hard to tell the difference.  You really do want to use a very well greased pan, and you may need to put your brownie bites in the refrigerator to get the ganache to set.  I can usually get about 40 bites from one box of brownie mix.

Who Dished It Up First
Adapted from Pioneer Woman

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PUFF PASTRY PIGS IN A BLANKET

Filed under Appetizers
Ingredients
2 pounds (about 60) Hillshire Farm Lit'l Smokies
1 egg
All-purpose flour, for work surface
1 box (17.5 oz.) frozen puff pastry, thawed
3 tablespoons poppy and/or sesame seeds (optional)
Ketchup and mustard, for serving

Directions
Preheat oven to 450 degrees. Spray baking sheets with non-stick cooking spray or line with parchment paper. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14x11 inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a Lit'l Smoky on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to seal the end, if needed. Transfer the wrapped smokies to the prepared baking sheets. Repeat process with remaining smokies and puff pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, 15-20 minutes. Let cool briefly before serving with mustard and ketchup.

Let's Dish
I'm looking forward to the Super Bowl just so I have an excuse to make these little pigs in a blanket.  I've tried many varieties, wrapped in different types of dough, but this puff pastry version is by far my favorite. I always include the poppy or sesame seeds, and usually make some of each. There are several varieties of Lit'l Smokies, so choose your favorite(s).  These are perfect football watching snacks and always one of the first things to go at Super Bowl parties.

Who Dished It Up First
My friend Jackie brought these to our Super Bowl party one year.  As soon as the party was over, I went online to search for the recipe.  I found it at Martha Stewart.

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RED VELVET SANDWICH COOKIES

Filed under Desserts, Holidays
Ingredients
Cookies
1 box red velvet cake mix
2 eggs
1/2 cup canola oil
2 tablespoons flour

Filling
4 ounces cream cheese
2 tablespoons butter
1 teaspoon milk
1 teaspoon vanilla
2 cups powdered sugar

Directions
Preheat oven to 350 degrees.  To make cookies, mix together cake mix, eggs, oil and flour.  Scoop onto lightly greased or parchment lined baking sheets.  Bake for 8-10 minutes, until tops look cracked.  Cool completely.  Meanwhile, make the filling by beating the cream cheese and butter with an electric mixer.  Mix in milk and vanilla, then beat in powdered sugar until smooth.  Place 1-2 tablespoons of filling in the center of a cookie.  Top with a second cookie and press together until the filling reaches the edges of the cookies.  Makes about 15 sandwiches.

Let's Dish
Valentine's day is right around the corner, and these sandwich cookies are a perfect red and white treat.  They're also really, really good!  You could always make the cookies from scratch, but this cake mix version is just right for a sandwich cookie.  They're a little bit chewy and just the right thickness.  I find the easiest way to handle the filling is to spoon it into a zip-top plastic bag.  Then I snip of a corner and pipe the filling right onto the cookies.  You could replicate this cookie with just about any flavor of cake mix, but the red velvet version is definitely a stand out!

Who Dished It Up First
I spotted these cookies at The Family Kitchen.

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HEARTY HAM AND POTATO SOUP

Filed under Soups, Main Dishes
Ingredients
2 tablespoons butter
1/2 cup diced celery
1/2 cup finely chopped onion
3 cups peeled and diced potatoes
1 cup diced cooked ham
3-4 cups chicken stock (enough to cover vegetables)
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
Shredded cheese, for garnish (optional)

Directions
Melt butter in a large stockpot over medium heat.  Add the onions and celery and cook until just tender.  Add the potatoes, ham and chicken stock, using just enough stock to cover the vegetables and meat.  Bring to a boil, then cook over medium heat until potatoes are tender, 10 to 15 minutes. Season with salt and pepper. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Whisk in milk and cook over medium heat, stirring constantly, until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot and continue cooking soup until heated through and bubbly. Ladle into bowls and top with shredded cheese, if desired.

Let's Dish
My family can never eat an entire ham, so I'm always looking for ways to use the leftovers.  I often chop up extra ham and keep it in the freezer just for this soup.  Most any kind of potatoes will work, so use whatever you have on hand.  To make this soup even more filling (and healthy) I sometimes add a can or two of white beans.  You could also use beans in place of the potatoes.  Serve with some bread and a salad for a hearty, satisfying meal.

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

BLT PASTA

Filed under Main Dishes
Ingredients
16 oz. dry pasta
12 slices bacon
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 cups chicken broth
2 (14.5 oz) cans diced tomatoes
4 ounces cream cheese, softened and cubed
1 1/2 cups grape tomatoes, halved
1/2 cup fresh parsley, chopped
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste

Directions
Slice the bacon into 1/2 inch pieces.  Cook in a large skillet until crispy. Remove bacon and drain on paper towels.  Leave about 1 tablespoon of drippings in skillet.  Cook pasta according to package directions until just al dente; drain.  Add onion, garlic and red pepper flakes to bacon drippings in skillet.  Cook for 2-3 minutes, or until onions are soft.  Stir in chicken broth and diced tomatoes and bring to a simmer.  Add cubed cream cheese and stir until cream cheese is melted and smooth.  Season with salt and pepper, to taste.  Add pasta, grape tomatoes, bacon and parsley and cook until heated through, about 2 more minutes.  Top with Parmesan cheese and serve.

Let's Dish
This was a big hit at my house! Okay, some of my picky eaters removed the tomatoes, but they don't know what they were missing.  I love that this dish uses fresh tomatoes in addition to the canned, and the cream cheese adds just a touch of creaminess to the sauce.  There isn't any lettuce in this BLT pasta, but let's be honest, that would just be weird.  The parsley adds a nice touch of green though. This recipe makes enough to feed a crowd, so if you're feeding less than that, you might want to consider making half.  Although, the leftovers are pretty good!

Who Dished It Up First
Adapted from It's a Keeper.

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MOTHERLODE LAYERED COOKIE BARS

Filed under Desserts
Ingredients
Layer 1: Sugar Cookie
1 roll (16.5 oz.) Pillsbury Sugar Cookie Dough
Layer 2: Double Chocolate Chip Cookie
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup + 2 tablespoons flour
1/2 cup cocoa
1 teaspoon baking soda
Dash of salt
3/4 cup chocolate chips
Layer 3: Peanut Butter Cookie
1 cup creamy peanut butter
1/2 cup granulated sugar
1 egg
Layer 4: Chocolate Chip Cookie Layer
1/2 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.  Press sugar cookie dough evenly into bottom of prepared pan; refrigerate.  Make double chocolate chip cookie dough by creaming together butter and sugars with an electric mixer until light and fluffy.  Add egg and vanilla and beat until well combined.  In a separate bowl, combine flour, cocoa, baking soda and salt.  Add to wet ingredients and mix well.  Stir in chocolate chips.

Remove pan from refrigerator.  Carefully spread chocolate dough over sugar cookie layer (slightly dampened hands work well).  Return pan to refrigerator while you prepare the peanut butter layer.  In a medium bowl, stir together peanut butter, sugar and egg until well combined.  Spread peanut butter mixture over chocolate mixture in pan (again, hands work well).  Return pan to refrigerator while you prepare the chocolate chip layer.

With an electric mixer, cream together the butter and sugars until light and fluffy.  Beat in egg and vanilla.  In a medium bowl, stir together flour, baking soda and salt.  Stir flour mixture into butter mixture until well combined.  Stir in chocolate chips.  Using a spoon or your fingers, dollop chocolate chip dough evenly over peanut butter layer.  Do not press down.  Bake for 35-40 minutes or until center of dough is mostly cooked through.  Check bars during the last 10 minutes of cooking time.  If the top or edges are very brown, cover with foil for the remainder of baking.

Let's Dish
I went searching over at Lick the Bowl Good for a peanut butter dessert and came across these. They are a bit more work to mix up than your usual cookie bar, but in the end I didn't spend any more time in the kitchen than I would have spent scooping out and baking individual cookies.  Plus, there is a certain wow factor with this 4 layered cookie bar! And they don't just look good, they taste good. It definitely helps to refrigerate the layers while you mix up your dough.  I found slightly dampened hands to be the best tool for spreading out the layers of dough.  If you really want to go over-the-top, you can drizzle these with some melted chocolate.

Who Dished It Up First
I found this recipe at Lick the Bowl Good.  It was originally posted on Picky Palate.

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ALMOND POPPY SEED MUFFINS

Filed under Breads, Breakfast & Brunch
Ingredients
3 eggs
1 1/2 cups white sugar
1 cup vegetable oil
1 1/2 cups milk
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 teaspoons vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour
1/2 cup sliced almonds

Directions
Preheat oven to 350 degrees. Beat together the eggs, sugar and vegetable oil. Stir in milk, vanilla and almond extract.  In a medium bowl, combine salt, baking powder, and flour. Add to wet mixture and stir just until combined.  Stir in poppy seeds. Fill paper lined muffin cups about 2/3 full.  Sprinkle muffins with sliced almonds.  Bake for 15-20 minutes or until tops are browned and a toothpick inserted in the center comes out clean.

Let's Dish
My kids love muffins, especially for breakfast, and this is one of the better recipes I've tried.  I'm not sure why, but these muffins rise like no other muffin I've ever made -- almost to the point of looking a bit goofy at times.  Not that it matters, because they taste wonderful.  As an alternative to sprinkling with almonds, try dipping the tops in almond flavored glaze while the muffins are still warm.  This recipe makes 12 muffins, or three mini-loaves.

Who Dished It Up First
Adapted from allrecipes.com

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CHICKEN CORDON BLEU PASTA

Filed under Main Dishes
Ingredients
1 (16 oz.) box penne or similar pasta
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup onion, chopped
1 cup mushrooms, sliced
1 (15 oz.) jar alfredo sauce
1/2 cup milk
2 cups chicken, cooked and cubed
2 cups ham, cooked and cubed6 ounces swiss cheese, cubed
1 cup bread crumbs
2 tablespoons butter, melted
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees. Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a large skillet over medium-high heat.  Add the garlic and onion and cook until onions are tender.  Add the sliced mushrooms and cook for an additional 3-5 minutes.  Stir in the alfredo sauce and milk.  Add the chicken, ham, pasta and swiss cheese and toss to coat.  Season to taste with salt and pepper.  Pour mixture into a greased, 9x13 inch baking dish.  In a small bowl, stir together breadcrumbs and melted butter.  Sprinkle breadcrumbs over pasta.  Bake for 20-25 minutes, or until top is golden.

Let's Dish
I don't know about you, but whenever I make a ham, I always have leftovers.  I usually chop up the extra and put it in the freezer to throw into dishes like this.  Of course, it's equally good without the ham.  Or with some frozen peas in place of the mushrooms.  It's a hearty, crowd-pleasing recipe that's also very flexible.  To cut back a little bit on the fat (not that it helps much with that jar of alfredo sauce in there--who are we kidding?) I omit the melted butter and just spray the breadcrumbs with non-stick cooking spray.

Who Dished It Up First
Adapted from a recipe I found over at ValSoCal.

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CURRIED CHICKPEA SALAD

Filed under Salads, Vegetarian
Ingredients
1 (15.5 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 teaspoon curry powder
1 stalk celery, chopped
1/4 cup red onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Directions
In  a medium size mixing bowl combine chickpeas, garlic, curry powder, celery, onion, mayonnaise, lemon juice, cilantro, salt and pepper to taste.

Let's Dish
I'm always on the look-out for healthy, protein packed lunches, and this chickpea salad fits the bill. It's also great as a pita filling, or even between some slices of whole grain toast (you may want to mash it up a bit first).  If you don't care for curry, you can leave that out, and dill is great in place of the clilantro.

Who Dished It Up First
Adapted from allrecipes.com

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SNICKERDOODLE BREAD

Filed under Breads
Ingredients
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
2 teaspoon cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 cup sour cream
1 1/2 cups cinnamon chips
1 tablespoon flour

Topping:
2 T. sugar
2 t. cinnamon

Directions
Preheat oven to 350 degrees. Combine 2 1/2 cups flour and baking powder in a large bowl. In a separate bowl, cream together the butter and 2 cups sugar, salt and cinnamon until fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and sour cream and mix to combine. Stir in flour mixture until just combined. Coat the cinnamon chips with 1 tablespoon of flour and stir into the batter.  Spoon the batter into four or five greased mini loaf pans (or two 9x5 loaf pans). Combine the 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over each loaf. Bake for 35 to 40 minutes for mini loaves (or 60-70 minutes for full-size loaves), or until a toothpick inserted into the center comes out clean. Remove from oven and let cool 5 minutes before removing from pan.

Let's Dish
I find after the holidays are over that I'm still craving cookies, but to be honest, I'm a little tired of making them.  This snickerdoodle bread is the perfect solution!  It's satisfies my craving without all the work of baking cookies.  It's got a wonderful, soft texture and tons of cinnamon flavor.  It can be tricky to find cinnamon chips sometimes (which is why I always stockpile them in my freezer), but since it's not too long past the holidays, you should be able to round some up.  I hid a few loaves in the freezer, and my family polished the rest of in just a few days.
 
Who Dished It Up First
I found this recipe over at Apples and Twinkies.

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BALSAMIC CHICKEN

Ingredients
4 boneless skinless chicken breasts
1 cup balsamic vinaigrette salad dressing
3 cloves of minced garlic
1/4 teaspoon of crushed red pepper
Salt and pepper, to taste

Directions
Place chicken breasts in a zip-top plastic bag.  Combine balsamic vinaigrette, garlic and crushed red pepper and pour over chicken.  Seal bag and refrigerate for 1-4 hours (the longer, the better).  Preheat oven to 400 degrees.  Remove chicken from bag and place in a baking dish.  Pour remaining marinade over chicken.  Season with salt and pepper. Bake for 20-30 minutes, or until juices run clear.  Alternately, grill chicken over medium heat for 5-7 minutes per side.

Let's Dish
I'm always looking for quick and easy chicken dishes, and dinner does not get any easier than this. If you don't have any prepared balsamic vinaigrette dressing, you can always mix up some olive oil and balsamic vinegar.  I've done something similar with Italian dressing, but I prefer this balsamic version.  It's full of flavor and as long as you remember to marinate ahead of time, you'll have dinner on the table in no time.

Who Dished It Up First
I spotted this quick and easy recipe over at Claire Cooks.

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CRANBERRY ALMOND CAKE

Ingredients

Streusel
1 cup sliced almonds
2 tablespoons butter, melted
2 tablespoons brown sugar, packed

Cake
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
2 cups granulated sugar
3/4 cup butter, melted and cooled
1 teaspoon vanilla
1 bag (12 oz.) fresh cranberries

Directions
Preheat the oven to 325 degrees. Grease a 10-inch round spring form pan. Combine the sliced almonds, 2 tablespoons melted butter and brown sugar in a medium bowl.  Refrigerate until ready to use.

Meanwhile, whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is light and increased in volume, about 5 minutes. With the mixer on low, add the butter in a slow stream, then beat for an additional 2 minutes at medium speed. Stir in the vanilla. Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel over the batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 60-70 minutes.

Let's Dish
I hope your grocery store still has fresh cranberries, or you had the sense (unlike me) to freeze an ample supply, because this cake is fabulous.  It's the perfect combination of sweet and tart, and the streusel topping is, well . . . hard to keep from picking off and eating all by itself.  I also love the presentation the results from baking this in a spring form pan.  I covered the leftovers and put them in the refrigerator, and I enjoyed it even more straight out of the refrigerator. My husband took one bite and proclaimed it delicious.  My children asked to have it for breakfast the next morning.  I said no, mostly because I didn't want it to disappear before I got a second slice.

Who Dished It Up First
I spotted this recipe on several blogs recently, including Lick the Bowl Good and Baking and Creating with Avril.  It was originally published in Cake Keeper Cakes.

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FAVORITE RECIPES OF 2010

I thought it would be fun to go back and review some my favorite new recipes from 2010.  So here they are, in no particular order.

Apple Cake with Brown Sugar Glaze

Easy Sesame Noodles

Nutella Gooey Butter Cake

Smoky Orange Barbecue Chicken Sandwiches

Peanut Butter Pie

Creamy Peanut Butter Dip

Blueberry Crumb Cake

Creamy Chicken Taquitos

Cheddar Jalepeno Cornbread

Snickerdoodle Muffins

Chicken Chilaquiles

Decadent Brownie Pie