Strawberries 'n Cream Scones

When I saw this recipe, I instantly wanted to try it. I mean, come on, strawberries and cream?! I believe I've only made one other scone recipe before, so I'm not sure how I'm doing on making these, but they made for a delightful morning treat! The recipe came from a blog entitled, "Sweet Peas Kitchen," thank you for the recipe-hope you enjoy!

http://sweetpeaskitchen.com/2012/02/29/strawberries-n-cream-scones/

Strawberries 'n Cream Scones

Ingredients:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon grated lemon zest
1 cup diced strawberries
1/4 cup strawberry preserves
1 cup heavy cream
1 tablespoon lemon juice
3/4 cup confectioners’ sugar, sifted

Directions:

Preheat oven to 425 degrees F.
Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
Transfer dough to a large bowl. Mix in strawberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.
To shape the scones, with lightly floured hands press dough into two 8-inch rounds. Spread strawberry preserves over one of the rounds, leaving 1/2-inch plain border. Place the other round atop of the preserve covered round and seal edges. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 5 minutes before serving.
While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.
Yields: 8 scones
Prep Time: 15 minutes
Bake Time: 15 minutes

Source: adapted from Raspberry Lemon Scones


Tresa's Notes-
The dough was a bit rough to come together, really rather wet. Once they came together though, they tasted quite scrumptious!

Homemade Mozzarella Sticks

Vennard used to have really awesome Mozzarella sticks...it's probably where I gained my "freshmen 15"! When I saw Giada De Laurentiis making them on the Food Network, it brought back all those yummy memories! So I started looking around for recipes, and have kinda come up with one that is taken from a blog called skinny taste, but with some changes added. I also have Giada's recipe, I will try to post that one as well!

http://www.skinnytaste.com/2012/02/skinny-baked-mozzarella-sticks.html

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mozzarella-sticks-recipe/index.html

Mozzarella Sticks

10 Tablespoons Italian Style Bread Crumbs
12 sticks part-skim reduced sodium mozzarella sticks
2 Tablespoons flour
1 egg (mixed with some cream, milk or water to make an egg wash)
3 Tablespoons parmesan cheese
2 Tablespoons dried parsley


Place your breadcrumbs, parsley and parmesan cheese in one bowl(mixed together), your egg wash in another and your flour in another. First dip your mozzarella stick in the flour, dusting off excess, then into the egg wash and finally into the breadcrumb mixture. Repeat until all mozzarella sticks are covered. Place in freezer for one hour, this will help so the cheese doesn't seep out while frying. Take out of freezer and fry in olive oil that has been heated. Enjoy with Marinara sauce!

Slow Cooker Honey Sesame Chicken

This is a recipe I found on Pintereset, and had for the first time when a friend made it for a Superbowl party. This recipe was taken from Six Sisters Stuff blog, thank you for this wonderful recipe!




Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey

1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Pretzel Bites

Happy National Pretzel Day (April 26th)! I was watching Facebook today and realized today was National Pretzel Day; what better day than to try a new recipe for pretzels that I've been wanting to try, right? This was my first time making pretzels, and I thought it went well. Surprisingly I was really apprehensive about starting this process, as I've been looking a various blogs and recipes, but I must say, I had fun! It was a tedious process, but one I enjoyed. This recipe comes from a blog called "two peas and their pod." Please note my own personal changes/adages done in bold. Recipe taken from: http://www.twopeasandtheirpod.com/homemade-soft-pretzel-bites/



Pretzel Bites

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted (6 Tablespoons)
2 1/2 teaspoons kosher salt (I omitted this as my butter had salt in it)
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water (12 cups)
3/4 cup baking soda (I ended up having half a cup less than what it called for, but I think it worked fine!)
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt


For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.



To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Recipe makes a lot of bites-perfect for sharing!

Adapted from Bobby Flay


Tresa's Personal Notes-These were really good, again, a tedious process, but really good. The last photo is of the Cinnamon and Sugar Pretzels. Happy Pretzel Day!

Black Magic Cake

Found on: http://www.justapinch.com/recipe/lisa-glass/black-magic-cake-best-chocolate-cake-ever/cake?k=black+magic+cake&p=1&o=r


Prep Time: 15 Min
Cook Time: 40 Min
Ingredients

1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract


CHOCOLATE FROSTING
1/2 c margarine, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk
2 tsp real vanilla extract



Directions

1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
6 Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.


Tresa's Notes
Soo good!!! Enjoy!!!

Beef Lo-Mein

Found on: http://www.foodbuzz.com/recipes/1036575-beef-lo-mein

4 ounces thin spaghetti (I used Barilla Plus)
1 tablespoon peanut oil
2 tablespoons ginger, minced
4 cloves garlic, minced
1 medium onion, sliced
5 ounces broccoli florets
5 ounces snap peas, trimmed
8 ounces lean beef (I think I used flank steak), thinly sliced
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic chili sauce (sambal oelek)
1 teaspoon toasted sesame oil
Toasted sesame seeds
Directions:

Cook the spaghetti according to the package directions and drain. Set aside.

Be sure to prep all of the ingredients before you start stir frying since everything will cook quickly! In a small bowl, combine the soy sauce, brown sugar, garlic chili sauce, and sesame oil. Set aside.

Add the peanut oil to a large skillet or wok over medium heat. Add the ginger and garlic and cook for 1 minute. Add the the vegetables and stir fry for 2 minutes. Add the beef and continue to stir fry for an additional 4-5 minutes, until the beef is cooked through and the vegetables are tender.
Add the noodles and the sauce to the pan and cook for an additional minute. Remove from heat. Serve topped with toasted sesame seeds.


***Tresa's Notes***

Instead of Garlic Chili Sauce, I used a teaspoon of Black Bean Sauce and a teaspoon of Garlic Red Chili Paste. The only oil I used was olive oil. I used acouple of round steaks and Lo-Mein noodles (4 0z), red bell peppers and onions. Soo good!!

Peanut Butter and Banana Chocolate Milk

Peanut Butter & Banana Chocolate Milk:


Found on: http://www.foodbuzz.com/recipes/3824252-apple-cabbage-slaw-with-creamy-poppy-seed-dressing

Ingredients:

6 ounces of Thick Greek Vanilla Yogurt {like Chobani}
1 cup Whole Milk
1/2 cup Ice
1/2 a Banana
2 tablespoons Smooth Peanut Butter
1 {heaping} tablespoon Unsweetened Cocoa Powder, plus more for dusting
Sugar or Honey to taste {optional}

Preparation:

Toss all ingredients into a blender and blend until smooth. Pour in a tall glass and dust with a little extra unsweetened cocoa powder. Serve.


Tresa's Notes: Yum Yum Yum!!

Semi-Sweet Chocolate Pecan Butter

Found On: http://glutenfreegirl.com/homemade-walnut-butter/

Dark Chocolate Pecan Butter
Quite possibly the smoothest, silkiest, and richest nut butter I have ever tasted. This is a definite show stopper with an intense chocolate taste.

Yield: 1 cup

Adapted from Dark Chocolate Almond Butter.

Ingredients:

2 cups toasted pecans
1/2 cup dark chocolate chips
1 tsp coconut oil (or other oil may work)
1/4 tsp kosher salt, or to taste


Directions: Toast 2 cups of raw pecans for 10 minutes at 325F. Watch closely so you do not burn them. Place the 2 cups of toasted pecans into a food processor. Process for about 5-10 minutes, scraping down the sides of the bowl every minute or as necessary. The toasted pecans will form into a butter much faster than the almonds do.

Just before your pecan butter is ready, add the 1/2 cup chocolate chips and 1 tsp of coconut oil to a small pot. Melt on low. You want to remove the pot from heat when there are still some chocolate chip clumps remaining. Don’t worry they will melt as you stir the mixture. I always take it off the heat a bit early to avoid burning the chocolate.

Add the melted chocolate to the pecan butter (still in the processor) and process for a couple minutes, scraping down the sides of the bowl as necessary. Add your kosher salt to taste and process more. Scoop into a container and store in the fridge. Makes 1 cup of Dark Chocolate Pecan Butter. Refrigerate. Note that the pecan butter firms up in the fridge. Allow it to sit at room temperature to soften before using.


Tresa's Notes- I used vanilla extract instead of coconut oil, Semi-sweet all natural chocolate chunks instead of dark chocolate and I didn't add salt. The consistency on mine came out more like Nutella. I added a bit of milk to my chocolate to keep it from burning.

Marinated Cheese-Topped Salad

Recipe by Barbara Estabrook-found in Taste of Home magazine April/May 2011 issue

Prep: 24 Min + Marinating
Yield: 6 Servins

1/2 c. Olive Oil
2 T. minced fresh Italian parsley
2 T. Lemon Juice
1 T. minced fresh oregano
1 T. red wine vinegar
1 large garlic clove, minced
1/4 t. salt
1/8 t. pepper
1 pkg. (8 oz.) cream cheese, chilled
4 cups torn romaine
2 cups fresh argula or baby spinach
1 1/2 cups grape tomatoes, halved
2 shallots, thinly sliced
1/2 cup medium pitted green olives


1. For dressing, in a small bowl, combine the first eight ingredients. Cut cheese into 1/2 inch cubes; Toss with half of the dressing. Cover and refigerate for 30 minutes.
2. In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

Homemade Pesto

Homemade Pesto

2 1/2 oz fresh basil

1/2 cup pine nuts (or walnuts)

1/2 cup olive oil

1/3 cup grated Parmesan cheese

2-4 cloves garlic (depending on how strong of a garlic taste you like)

Kosher salt and freshly ground black pepper to taste

Directions

Combine all the ingredients in a food processor and pulse to your desired consistency. You can also pulse the garlic and pine nuts together before the other ingredients to break them down a little bit more.

Enjoy!


Found On:
http://www.asweetpeachef.com/sauces/pesto/

Teriyaki Chicken

INGREDIENTS:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black
pepper
12 skinless chicken thighs
DIRECTIONS:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


***Tresa's Notes***
I changed out the white sugar for brown sugar and added two more cloves of garlic. Simmered on stove till it came together. I marinated 5 boneless chicken breasts with this sauce for an hour then grilled them. They came out amazing! A few of the comments on the website thought it was salty, but I really didn't think so once it was on the chicken. I found it quite good. Enjoy!


Recipe Website:

http://allrecipes.com/Recipe/baked-teriyaki-chicken/Detail.aspx

Easy Homemade Ice cream (Cinnamon Bun Flavor)

Cinnamon Bun Ice Cream
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Fir More variations:
Read More http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html#ixzz1MuElpkIx

***Tresa's Notes***
This is a recipe that I had never tried before and it's really good! Mind you, it's EXTREMELY rich and obviously not that great for you..lol..but it tastes great and is a simple treat! Soo good! Enjoy!

Chocolate Chip Muffins

INGREDIENTS:
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar
DIRECTIONS:
1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.


*****Tresa's Notes******

I added 1/4 cup of sour cream for moistness-you could up the milk to 1 cup instead of the sour cream if you wanted. I kinda messed up on the sugar-I had 5 Tablespoons of sugar and 2 of brown sugar in the batter-but it tasted good! Also if you wanted you could add a teaspoon of vanilla. Mine made 12 regular muffins-Engjoy!!

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=7906&origin=detail&&Servings=12

No-Bake Cookies

Found from the following blog:

http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Yield: 2 to 3 dozen cookies
Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.
(Recipe adapted from Ezra Pound Cake)

Carmel-Pecan Brownies with Whipped Cream Frosting

Basic Caramel Recipe

The caramel will harden quickly upon cooling. You want a medium amber color-so keep an eye on it while it's cooking.
Yields 2/3 Cup

1 Cup Granulated Sugar
1/4 Teaspoon Fresh Lemon Juice
1/4 Cup cold water

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystalization. In a heavy 2 quart saucepan, stir the sugar, lemon juice and water. Brush down the sides of the pan with water to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brusing down the sides of the pan, until the mixture starts to color around the edges, 5-8 minutes. Gently swirl the pan once to even out the color and preven the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more.

Ingredients for the Brownies

6 ounces (3/4 cup) unsalted butter, cut into 1/2 inch pieces-softened for the pan
4 ounces (1/2 cup) unsweetened chocolate, coarsely chopped (could substitute Semi-Sweet Chocolate Chunks/Chips)
4 Large eggs
1 3/4 Cups Granulated Sugar
1 1/2 teaspoon Vanilla extract
1/4 teaspoon salt
3 3/8 ounces (3/4 cup) unleached all-purpose flour
3/4 ounces (1/4 Cup) natural cocoa powder
1 1/2 cups pecans, coarsely chopped

Ingredients for the Topping

Basic Caramel (Recipe listed above)
1/2 cup heavy cream
3 Tablespoons unsalted butter, cut into 3 pieces
1 Teaspoon vanilla extract
1/4 teaspoon salt

Ingredients for the Garnish

2 ounces bittersweet chocolate, coarsely chopped
1 Tablespoon heavy cream
1/2 cup pecans, toasted and chopped

Make the Brownies

Position a rack in the center of the oven and heat the oven to 350 F. Butter the bottom and sides of a 9x13 inch baking pan. Put the butter and chocolate in a heavy medium -size saucepan over low heat and stir constantly until melted and smooth. Remove from the heat and set aside. In a medium bowl, whisk the eggs until well blended. Gradually whisk in the sugar and then whisk vigorously until well blended. Whisk in the melted chocolate mixture, banilla and salt. Whisk in the flour and cocoa powder until blended. Stir in the pecans and then scrape the batter into the prepared pan, smoothing it into an even layer with a spatula. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 20-22 minutes. Transfer the pan to a rack and if necessary, gently press down any puffed areas with a spatula to make the top level, Let cool for about 5 minutes.

Make the Topping

While the browines are baking make the Basic caramel. Remover the pan from the heat and carefully add the cream-the mixture will bubble furiously. When the bubbling has subsided add the butter and gently whisk until completely melted. Whisk in the vanilla and salt. Pour the caramel topping over the browines using a spatula to spread it evenly over the entire top. Let the brownies cool on the rack for 45 minutes and then refigerate until the caramel toppping is set, at least 1 hour.

Garnish the Brownies

Combine the chocolate and heavy cream in a small saucepan over low heat and sti constantly until melted and smooth. Pour the chocolate into a small piping bag fitted with a 1/8 inch plain tip (or pu it in a small zip lock bag seal the bag then snip off a bottom corner to make a small hole.) Drizzle the chocolate over the brownies in a zigzag pattern. Sprinkle the chopped pecanse over the top. Refrigerate until the chocolate is set, about 30 minutes. Cut the brownies into 36 rectangles. Serve chilled or at room temperature. (well covered, these brownies will keep at room temperature for up to 2 days and in the refrigerator for up to 5 days.


Whipped Cream/Cream Cheese Frosting/Topping (Optional)

2 ounces cream cheese, softened
2 teaspoons milk
1 1/2 cups heavy whipping cream
1/2 cup powered sugar
1 teaspoon vanilla (This is my own add in-it's optional)

In a chilled large bowl, mix chream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scrapping bowl occasionally, until soft peasks form. Frost Brownies and referigerate.

Chicken Primavera Pasta

1 LB Boneless skinless chicken breasts but into bite size pieces
2 Cups frozen stir-fry vegetables (I used fresh and stirfried them before hand)
1 Tub (10 oz) Philadelphia Italian Cheese & Herb Cooking Creme
2 cups hot cooked fettuccine (or any other noodle)

Cook and stir chicken in nonstick skillet on medium heat 5 to 7 min or until done. Add vegetables; cook 2 to 3 min or until heated through stirring occasionally. Add cooking creme cook and stir 3 min. Add in cooked pasta and enjoy!!

Sooo good!!

Chocolate Eclaires

1 Cup water
1/2 Cup butter
1 Cup flour
1/4 teaspoon salt

Filling
2 1/2 Cups cold milk
1 PKG (5.1 ounces) instant vanilla pudding mix
1 Cup heavy whipping cream
1/4 cup powered sugar
1 teaspoon vanilla

Frosting
2 ounces semisweet chocolate
2 tablespoons butter
1 1/4 cups powered sugar
2 to 3 tablespoons hot water


1. In a large saucepan, bring water and butter to a boil. Add flour and salt all at once and stir until a smooth ball forms. Remove from the heat. Let stand for 5 minutes, add eggs one at a time beating well after each addition. Continue beating until mixture is smooth and shiny.

2. Using atablespoon or a pastry tube with a No. 10 or lare tim form dough into 4 in. x 1-1/2in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; Remove tops and set aside. Ddiscard sort dough from inside. Cool eclairs.

3. In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; Remove soft dough from inside. Fill eclairs (Chill any remaining filling for another use).

4. For frosting in a microwave melt chocolate and butter; Stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistence. Cool slightly. Frost eclairs. Store in refigerator.

(I made ganache to go over the top rather than the frosting).

Emerils' Simple Balsamic Vinaigrette

Emerils’ Simple Balsamic Vinaigrette
Ingredients
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
Directions
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

My Modifications
I added 1 Tablespoon more Balsamic vinegar
Only 1 Tablespoon Brown Sugar
Only 1/2 Cup Olive Oil (instead of 3/4 Cups)
1 Tablespoon Parmesan Cheese
1 Tablespoon Oregano

Shake well and referigerate. Don't need very much on salad-drizzle by spoonful.

Broken Spaghetti Risotto with Grilled Portobello Mushrooms

I mixed acouple of recipes, and came up with my own combo. Listed are the original recipes then my own.


Rachael Rays' Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

http://www.foodnetwork.com/recipes/rachael-ray/wild-mushroom-broken-spaghetti-risotto-with-arugula-and-hazelnuts-recipe2/index.html
Cook Time:
25 min
Level:
Easy
Yield:
4 servings
Recipe Tools:
Print Recipe
Get Card
Save Recipe
Ingredients
1 package dried mixed wild mushrooms or porcini mushrooms
1 quart chicken stock
2 cups water
3 tablespoons extra-virgin olive oil, plus a drizzle
1 medium onion, finely chopped
2 large cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
1 pound spaghetti, broken into small pieces
1/2 cup dry white wine
3/4 cup hazelnuts
2 tablespoons butter
3/4 cup Parmigiano-Reggiano, a few handfuls
4 cups arugula
1/2 lemon, juiced
Directions
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
While the pasta cooks, toast hazelnuts in a skillet until fragrant.Peel nuts by rubbing the skins off in a clean kitchen towel.
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
Serve risotto in shallow bowls topped with greens and nuts.
NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.

Grilled Portobello Mushrooms

http://allrecipes.com//Recipe/grilled-portobello-mushrooms/Detail.aspx

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
1 Hr 20 Min

Original Recipe Yield 3 servings

Ingredients
3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar
Directions
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.

Tresa's Notes

I used wheat spaghetti-toasted it with butter. Then added a cup of water with one beef bullion cube. I added crushed corriander seed, parsley, minced garlic, salt and pepper, a touch of red pepper, parmesan cheese, cilantro, half an onion-diced, rosemary-let that simmer down. I then added some red cooking wine and let that deglaze the pan. Serve with the grilled mushrooms-yumm!

Betty Crocker's Homemade Cherry Pie

http://www.bettycrocker.com/recipes/cherry-pie/f2889e73-caac-40ef-8b5e-f35f04496fc6?sr=2&st=7#/?term=cherry+pie&pi=1&mr=20

PREP TIME
40 Min
TOTAL TIME
3 Hr 25 Min
SERVINGS
8

INGREDIENTS
Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon
salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1 1/3 cups sugar
1/2 cup Gold Medal® all-purpose flour
6 cups sour cherries, pitted
2 tablespoons butter or margarine, if desired

1Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2Gather pastry into a ball. Divide pastry in half; shape into 2 rounds. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
3Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
4In large bowl, mix sugar and 1/2 cup flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
5Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours before serving.