A Big Fail in the Kitchen

I really enjoy baking oatmeal cookies during the fall season. My mom bakes the best oatmeal cookies and I normally nail the recipe, but I quickly realized the other night that I didn't have all of the ingredients that I needed, so I improvised. Of course, it was an epic fail.

I decided to follow this Betty Crocker recipe to help improvise. I thought it would be good, but something was missing. Do you have a favorite oatmeal cookie recipe?

1 1/2

cups packed brown sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1

egg

2

cups quick-cooking oats

1 1/2

cups Gold Medal™ all-purpose or unbleached flour

1

teaspoon baking soda

1/4

teaspoon salt

1

cup semisweet chocolate chips (6 oz)

1

cup chopped nuts, if desired

Favorite Recipe of the Week: Chicken Enchiladas

I made these Enchiladas on Monday night...and they are to die for.  Even better, they are SKINNY Chicken Enchiladas!  You can find the recipe here: Skinnytaste Chicken Enchiladas.  Thank you, to Skinnytaste for constantly bringing us awesome recipes!

Apple Pie Craving

With the cool weather this week, I was craving a slice of an apple pie. I love making my own apple pie, but I was too exhausted to make it happen after dinner. So... womp, womp... we bought one from the store. It really wasn't good and didn't satisfy the craving like I had expected. I can't wait to make my own soon.

Here's a similar recipe that I use from Taste of Home:

Ingredients

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 3 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 6 to 7 cups thinly sliced peeled tart apples

• 1 tablespoon lemon juice

• Pastry for double-crust pie (9 inches)

• 1 tablespoon butter

• 1 egg white

• Additional sugar

Directions

1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Quick Back to School Meal: Skinnytaste Asian Meatballs with "Fried Rice"

Last night was our first night in the "Back to School" routine!  We have been looking forward to a routine all summer, and now that we're in it, meal planning is at the top of our list!  I decided to share last night's meal with you...it was a hit!

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Brown Fried Rice

Both recipes can be found on the Skinnytaste Blog...one of my favorites!

Twisted Tuna Salad Recipe

I found this wonderful recipe from Better Homes and Gardens - let me know if you try it! :-)

Ingredients

1 12 ounce can chunk white tuna, drained

1/3 cup bottled creamy Italian salad dressing

1/3 cup finely chopped fresh or drained canned pineapple

1/4 cup finely chopped red sweet pepper

4 Boston lettuce leaves

2 pita bread rounds, halved

In a medium mixing bowl combine drained tuna, dressing, pineapple, and sweet pepper. Place the lettuce leaves in the pita halves. Fill each with tuna mixture.

Chocolate Chip Cookies

I come from a family who loves chocolate chip cookies! It's amazing to me how simple modifications in the ingredients produce such varied results. I love this graphic from handletheheat.com - click on over for more awesome recipes!

I found these awesome tips from My Story in Recipes blog:

1.  Use room temperature butter and make sure that you cream the butter and sugar REALLY well.  

2.  Use the very best chocolate chips that you can find.  (I like Trader Joe's semi sweet chips and Ghiradelli bittersweet chips.)

3.  Scoop the dough BEFORE you chill it.  (Otherwise, your hand is going to be sore.)

4.  ALWAYS chill the cookie dough before you bake it.   (1 hour minimum but overnight is preferred.)

5.  Only bake the number of cookies that you will eat in 24 hours.  Store the rest of the dough in the freezer so you can bake them fresh.  

And here's a delicious recipe for Ritz Carlton Chocolate Chip Cookies:

1 1/4 pounds unsalted butter (5 sticks), room temperature

2 cups granulated sugar

2 cups dark brown sugar

5 eggs

1 tbsp vanilla

1 tsp baking soda

1 tsp kosher salt

6 cups flour

4 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. Cream butter and sugars together until light and fluffy, about two minutes. Add eggs and vanilla and mix until incorporated. Stir the dry ingredients in. Add the chocolate chips. Scoop batter onto baking sheet. Chill dough at least one hour. Transfer 6 cookies at a time to a separate baking sheet and bake 10-12 minutes until edges are golden and centers are almost set. 

Delicious Dips!

Inspired by an appetizer platter I saw on Instagram today, I'm posting a few delicious dip recipes from Simply Scratch blog. 

Follow this link to Simply Scratch blog to find recipes and ingredients for all that's pictured above. All of the dip recipes include Simply Organic Greek Dip Mixes. 

Here are my two favorites:

Mediterranean Herb: In this dip packet, you'll find a little basil, marjoram, oregano and rosemary. Mix it with some Greek yogurt and you've got a bowl of heaven just waiting for you to get your dip on! Add olives, sliced cucumber, pita and feta -- all your favorite Mediterranean goodies for this colorful platter! 

Zesty Spinach: Spinach and lemon with some zip from orange zest makes this zesty spinach dip ama-ZING! Laurie, owner of Simply Scratch blog, paired this dip with chips and many different vegetables. My favorite platter is shown above. I love how the dip is displayed in a cabbage bowl! 

Balsamic Watermelon Chicken Salad

Cold, crisp, and crunchy salads have been on my meal plan every day. I found this delicious recipe and can't wait to try it this week: Balsamic Watermelon Chicken Salad from Pinch of Yum. I'm not a huge fan of blue cheese and I might skip the almonds. Let me know if you decide to try this! 

INGREDIENTS

• 1 cup balsamic vinegar
• 1 lb. boneless skinless chicken breasts
• 3 teaspoons all purpose seasoning (I used a spice mix I got at a specialty food store)
• 1 tablespoons olive oil
• 4 cups baby spinach or greens
• 2 cups cubed watermelon
• ½ cup blue cheese crumbles
• ¼ cup sliced or crushed almonds

INSTRUCTIONS

1. Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy.
2. Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes.
3. Layer the spinach with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.

Zucchini Lasagna

My mom gave me a bunch of zucchini from her garden the other day and the first thing I thought about making was a zucchini quiche. So delicious! It looked something like this:

I'll post the recipe soon! :-)

I know that my mom will be sending more and more bags of fresh vegetables to my house again soon, so I started scouring my favorite blogs for new recipes.

I landed on this one: Zucchini Lasagna from Skinny Taste blog. I can't wait to try it this week!

Zucchini Lasagna
Skinnytaste.com 
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt) 

Ingredients:  

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Cheese Lovers! Ideas for your next party!

I saw this adorable idea on Kathie Lee & Hoda and had to share! I really can't wait to try these. I know that my mom and sister would get a kick out of them, too. Cute addition to any party.

Everything below is taken from The Today Show - check out the video at the bottom to see the process in action! 

Cheese balls can be so much more than just a chunk of cheddar rolled in nuts, and Michelle Buffardi, author of "Great Balls of Cheese," is dedicated to proving it. Check out how to cheese balls more creative with her clever recipes. 

Wise & cheesy owl

Serves 15-20

For the owl:

• 16 ounces cream cheese, softened
• 1 cup shredded extra-sharp cheddar cheese
• 2 tablespoons minced shallots
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon Worcestershire sauce

For decorating the owl:

• 1 cup sliced almonds, toasted (see page 94)
• 2 small round butter crackers, such as Ritz Bits
• 2 small pitted black olives, sliced
• 1 carrot
• 2 scoop-shaped corn chips, such as Fritos Scoops!
• Crackers, for serving

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, cheddar, shallots, mustard, salt, and Worcestershire sauce in a bowl. Set aside 1 teaspoon of the cream cheese mixture; you’ll need this for the eyes. Form the remaining mixture into an owl shape — it should look like a large egg. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

When ready to serve, layer the almonds around the back and sides of the owl for the feathers, leaving the breast area plain. To make the eyes, spread each small butter cracker with half of the reserved cream cheese mixture, and stick an olive slice in the middle. Affix the eyes to where the owl’s face will be. To make the beak, slice two 1⁄4-inch pieces of the carrot into triangles, and make a mouth below the owl’s eyes. To make the feet, slice 6 slivers from the remaining carrot and arrange at the bottom of the owl. Finish the owl by pressing the 2 corn chips into the head for ears.

Serve with crackers.

Nacho cat

• 16 ounces cream cheese,softened
• 1 1⁄2 cups shredded sharp cheddar cheese, preferablyo range
• 1 tablespoon minced onion
• 1 jalapeño, cored, seeded, and chopped
• 1 tablespoon tomato salsa
• 2 teaspoons ground cumin
• Pinch coarse salt
• 1 carrot
• 2 nacho cheese tortilla chips
• 1 pitted black olive
• Fresh chives, for decorating
• Tortilla chips or crackers, for serving

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, cheddar, onion, jalapeño, salsa, cumin,and salt until combined. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

While the mixture is chilling, peel strips from the carrot to use as “stripes” on the cat and set aside. Peel the carrot until you reach the middle. Remove any bits of carrot sticking tothe core of the carrot and reserve for the cat’s tail.

Before serving, unwrap the cheese ball and break off a 3-ounce portion (about the size of a golf ball), roll into a ball,and set aside; this will be the cat’s head. Form the remaining cheese mixture into an egg shape, and place on a plate.Arrange the reserved carrot strips on the egg shape to make the stripes. Attach the reserved carrot to the back of the cat for the tail. Place the reserved golf ball–sized cheese ball on top of the cat to make the head. Stick the chips in for the cat’s ears. Cut the olive into eyes and a mouth and arrange on the cat’s face. Finish with pieces of chives for the cat's whiskers. 

Serve with crackers. 

S'mores ball

• 8 ounces semisweet chocolate
• 1⁄2 cup packed light brown sugar
• 8 ounces cream cheese,softened
• 1 teaspoon pure vanilla extract
• 1 cup mini marshmallows
• 8 graham crackers, crushed, for coating
• Graham crackers, for serving

In a double boiler or a glass bowl set over a pot of simmeringwater, melt the chocolate. When smooth, remove from thewater and add the sugar. Stir until combined and let cool,about 15 minutes.

Using a stand mixer or a bowl and a spatula, mix together the chocolate mixture, cream cheese, and vanilla extract until combined and even colored. Blend in the marshmallows.Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Before serving, roll the cheese ball in the crushed graham crackers to coat.

Serve with graham crackers.

Minestrone Soup- YUM!

I LOVE minestrone soup! During the fall and winter, this soup is a favorite lunch item that I have a few times a week. I fell upon this recipe while visiting one of our favorite blogs, Skinnytaste (shown on our sidebar to the right). 

Even though it's summer, and the last thing we want to think about on these hot days is soup... print this recipe or Pin It so that you can come back to it in a few months!

Crock Pot Minestrone Soup
Skinnytaste.com
Servings: 8 • Size: 1 1/2 cups • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 190 • Fat: 3 g • Carb: 32 g • Fiber: 8 g • Protein: 9 g • Sugar: 4 g
Sodium: 483 mg • Cholest: 0 mg
Ingredients:

• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1 (28 oz) can petite diced tomatoes
• Parmesan cheese rind (optional)
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1/2 tsp kosher salt and fresh black pepper
• 1 medium 8 oz zucchini, diced
• 2 cups chopped fresh (or frozen defrosted) spinach
• 2 cups cooked small pasta such as ditalini or elbows (al dente)
• extra parmesan cheese for garnish (optional)

Directions:

Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

America's Test Kitchen

About 5 years ago, my Mom introduced me to America's Test Kitchen.  Here's a great description from their website:

"America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Our recipes, equipment reviews, ingredient taste tests results, and kitchen tips are made available through our magazines, our websites, our television series; America's Test Kitchen and Cook's Country from America's Test Kitchen, and our cookbooks."

America's Test Kitchen gets down to the science of cooking, ensuring that your recipes turn out great every time.  I was once a subscriber to their magazine, Cook's Country, gaining insight into cooking each month.  

Here's a sneak preview into one of their television shows (which is available on Public Television):

Tomato Basil Tart:

Equipment Review: Stand Mixers

Science: The Best Way to Use a Whisk

Magical Wand Fruit Kabobs

Happy Fourth of July!

There are so many great recipes to make to celebrate the 4th this weekend! This is one of my favorites because it involves two of my favorite fruits, watermelon and blueberries, which I blog about often.  These are great to make at any point during the summer and super cute for the kids, too! 

I obtained the recipe from She Knows blog and I love how she states, "This fun and edible foodie craft will have kids casting spells and eating healthy! Fresh blueberries are pushed onto a wooden skewer and topped with a piece of star-shaped watermelon." 

Magical Wand Fruit Kebabs Recipe

Yield 8 fruit kebabs

Ingredients:

• 1 pint blueberries
• 1-2 (1-inch think) slices of watermelon (depending on size)
• 8 long wooden skewers

Directions:

1.   Wash blueberries and set aside.

2.   Using small, star-shaped cookie cutter, cut out eight stars from the watermelon slices.

3.   Push about 16 blueberries onto the skewer, leaving about five inches open at the bottom.

4.   Leave about three inches at the top and top the blueberries with a star-shaped piece of watermelon.

5.   Keep cool and enjoy cold! 

Lemonade Stand in a Box!

A few weeks ago, I attended my first lemonade sale of the season. The kids were absolutely adorable! How can you pass them by?! Lemonade stands were a huge part of my childhood growing up and a favorite summertime memory! 

I saw this super cute lemonade stand printable on The Crafting Chicks blog. Click on over for directions on how to print everything.

I also found this Lemonade Kit gift idea on the Idea Room blog which I thought would be a cute addition to any summer gathering. Click on over for more details! 

Summer Vegetable Pasta Salad

If you're looking for great summer recipes, check out Budget Bytes blog. I was drawn to the Summer Vegetable Pasta Salad and made it this past weekend. It was really good!

The dressing is light and tangy and the fresh vegetables are crunchy and absolutely delicious!

Here's the list of ingredients and directions from Budget Bytes. Click here to follow the step-by-step photo process.

Ingredients

• 12 oz. bow tie pasta $1.39
• 2 medium roma tomatoes $0.61
• 1 medium summer squash $0.39
• 1 medium zucchini $0.39
• 1 medium broccoli crown $1.27
• ½ medium red onion $0.57
• ⅔ (15 oz.) jar roasted red peppers $1.34
• ½ bunch parsley $0.49

VINAIGRETTE

• ¼ cup vegetable oil $0.16
• ¼ cup olive oil $0.44
• ⅓ cup red wine vinegar $0.21
• 1 Tbsp dijon mustard $0.06
• 1 tsp dried oregano $0.05
• 1 tsp minced garlic $0.12
• ¾ tsp salt $0.05
• to taste fresh cracked black pepper $0.05

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
2. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
3. While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.