{ Chocolate-Chocolate Chip Cake }

Another requested recipe! This is a super easy, super tasty favorite my mom used to make all the time when we were kids.  Enjoy =)

Chocolate-Chocolate Chip Cake

1 pkg chocolate fudge cake mix
1 lg pkg chocolate fudge instant pudding mix
1-12oz pkg chocolate chips
4 eggs
1 cup sour cream
1/2 cup warm water
1/2 cup oil
powdered sugar

In a large bowl, beat all ingredients except powdered sugar together.  Pour into greased and floured bundt pan [I just usually use Pam].  Bake at 350* for 45-50 minutes.  Let cool 10 minutes in pan.  Invert on platter and dust with powdered sugar.

{ Banana Bread }

Mmmmmmmmmm....banana bread.  Here is my great grandma's banana bread recipe as requested!

1/2 cup butter (or margarine)
1 cup sugar
2 eggs
3 very ripe bananas, mashed (about 1 cup)
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup nuts (pecans are my favorite to add)

Cream butter & sugar.  Add eggs and beat.  Add bananas.  Then add flour sifted with soda and salt.  Stir in nuts.  Pour into 2 loaf pans and bake at 350* for about 1 hour.  {I like to bake it all in one loaf pan to yield one big loaf instead of two smaller loaves.}  Remove from pans after about 10 minutes and let cool on rack.

Slice and enjoy!  I love to smear cream cheese on top =)

{New Favorite Thanksgiving Recipes}

I won't be making anything for Thanksgiving this year as we will be moving into our new house the day before the big day.  My mom offered to make any dishes I would have made since my (new & fabulous) kitchen would be far from functional yet.  (Thanks Mom!)

I, of course, love all of the old standbys and my family's delicious recipes, but I tried some new recipes these last few years and I am SO GLAD I did.  Sometimes it's nice to branch out and try new things - you stumble upon some pretty awesome stuff.  Of my new favorites below, my mom will be making the Apple & Bacon Stuffing as well as the Roasted Brussels Sprouts.  You're probably turning up your nose at the mere mention of Brussels sprouts but I challenge you to try them - they're delicious!

So without further ado here are some of my new favorites:

Apple & Bacon Stuffing

This stuffing can be assembled ahead, covered with plastic wrap, and kept chilled until ready to bake.

Makes 8 servings; Total time: 1 ½ hours

½       lb. thick-cut bacon (6 strips), chopped

3        cups low-sodium chicken broth

1        cup milk

3        eggs, beaten

1        tsp. kosher salt

½       tsp. ground black pepper

8        cups cubed French bread, air-dried

1        cup diced celery

1        cup diced onion

3        Tbsp. unsalted butter

2        cloves garlic, minced

2        tart baking apples such as Braeburn or Granny Smith, cored and diced

¼       cup chopped fresh parsley leaves

1        tbsp. chopped fresh sage leaves

Preheat oven to 350*; coat inside of a 9x13-inch baking dish with butter or nonstick spray.

Fry bacon in a large sauté pan over medium heat until crisp, about 5 minutes.  Transfer bacon to a paper-towel-lined plate; pour off drippings.

Whisk together broth, milk, eggs, salt, and pepper in a large bowl.  Add bread; let stand 15 minutes, tossing occasionally.  (The bread will soak up nearly all the liquid.  If bread cubes remain dry in the center, soak another 5 mintues.)

In the same pan used to fry the bacon, sauté celery and onion with butter over medium heat until soft, about 5 minutes.  Add garlic; sauté 1 minute.  Add apples, parsley, and sage; sauté 1 minute more.

Add bacon and sautéed mixture to bread; toss to combine.  Transfer stuffing to the prepared dish; bake until set and browned on top, about 1 hour.

Brown-Butter Mashed Potatoes

Making brown butter is a simple technique that gives these potatoes a rich, nutty flavor.

Makes 6-8 servings; Total time: 35 minutes

For the brown butter:

1        stick unsalted butter, sliced

For the potatoes:

       2    ½ lb russet potatoes, peeled and cut into 2-inch chunks

       ½   cup half-and-half, warmed

       1    tsp kosher salt

             Minced fresh chives

Melt butter in a skillet over medium heat.  It will foam and turn faintly golden after a few minutes.

Cook until solids begin to turn brown and butter smells nutty, about 10 minutes.  Butter should be heated long enough to turn amber.  Swirl the pan often to prevent overbrowning.  Remove skilled from heat; keep warm.

Cook potatoes in a large pot of boiling salted water until they’re fork-tender, 15-20 minutes.  Drain potatoes; return them to the pot.

Dry potatoes, stirring, over the hot burner for 30 seconds.  Fill a ricer with potatoes and compress the lever, pushing potatoes through; repeat with remaining potatoes.  (I usually just mash by hand and they turn out great.)  Stir in half-and-half, salt, and brown butter until thoroughly combined.  Garnish potatoes with chives.

Roasted Brussels Sprouts with Pecans

Serves 8; Total time: 40 minutes

2        pounds Brussels sprouts, trimmed and halved

1        cup pecans, roughly chopped

2        tbsp olive oil

2        cloves garlic, finely chopped

          Kosher salt and black pepper

Heat oven to 400*

Toss the Brussels sprouts, pecans, oil garlic, ½ tsp salt, and ¼ tsp pepper on a large rimmed baking sheet.

Turn the Brussels sprouts cut-side down.

Roast until golden and tender, 20-25 minutes.

Brandied Carrots & Parsnips

You can substitute apple juice or cider for the brandy if you prefer
Makes 6-8 servings: Total time: 30 minutes

¾       lb. carrots

¾       lb. parsnips

2        tbsp unsalted butter

2        tbsp extra-virgin olive oil

2        tsp. minced garlic

2        tbsp brandy

½       cup low-sodium chicken broth

1        tbsp sugar

          Kosher salt and black pepper to taste

          Chopped fresh parsley leaves

Peel carrots and parsnips; cut into 3-inch lengths.  Slice each piece in half lengthwise into sticks.

Melt butter with oil in a sauté pan over medium heat.  Add garlic; cook 1 minute.  Add carrots and parsnips and cook 2-3 minutes; tossing to coat vegetables.

Add brandy, then stir in broth and sugar.  Bring mixture to a simmer and cover.  Reduce heat to medium-low.  Cook until vegetables are tender, 10-20 minutes.  Remove lid, increase heat to medium-

high, and boil until liquid is a syrupy glaze, 2-3 minutes.  Season vegetables with salt and pepper; garnish with parsley.

*    *    *    *    *

Even if you don't make any of these for Thanksgiving, go ahead and try a new recipe, any new recipe.  You might just find something you never knew you loved!

Happy Thanksgiving!

Happy Halloween: Owl Cookies!

For as long as I can remember we have had Owl Cookies every fall/ Halloween. My grandma has been diligently making these tasty treats for my brother and me, and then later on my cousin, year after year.

I love these cookies because they aren't too sweet and the saltiness of the cashew really adds something. Plus they are just so fun and cute!

My mom flew down last weekend to help us celebrate Casey's graduation (separate post on that to follow) and lo and behold my grandma had sent the frozen dough for owl cookies with my mom in her suitcase. Because my grandma is so awesome she also sent chocolate chips for eyes and cashews for noses. Love it! Several years ago my grandma copied the recipe for me and I'm a grown up now who is perfectly capable of baking my own fall goodies, but I love that she made them for me. When grandmas make something they just taste better, right? I'm sure I'm not the only one who thinks this...

Alright, enough of my wonderful fall memories, here's the recipe:

"Hoot Owl Cookies"

Sift together 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt. Set aside.

Cream together 3/4 cup butter. Gradually add 1 cup firmly packed brown sugar, creaming well.

Add 1 unbeaten egg and 1 teaspoon vanilla; beat well.

Blend in the dry ingredients gradually.

Combine 1 1/2 squares (1 1/2 oz) melted, cooled unsweetened chocolate and 1/4 teaspoon soda.

Remove 2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if desired for easier handling.

Roll our half of light dough to a 10 x 41/4-inch strip. Shape half of dark dough into a roll 10 inches long; place on strip of light dough. Mold sides of light dough around dark; wrap in foil. Repeat with remaining dough. Chill at least 2 hours.

Cut into slices 1/8 to 1/4 inch thick {I like to cut them nice a thick - it makes for a chewier cookie} and place two slices together on a greased baking sheet to resemble an owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.

Bake at 350* for 8 to 12 minutes. Remove from baking sheets immediately. Store cooled cookies between layers of foil in a flat, tightly covered container.

Hope you enjoy these cute little cookies as much as I do!

Yum!

Simple yet elegant dinner

I saw this this tasty chicken recipe on the Bonnie Hunt Show. Bethenny from The Real House Wives of New York (my guilty pleasure *blush*) was a guest on the show and she whipped up this delicious main dish. It sounds super gourmet but is actually rather easy to make. Casey and I both think it's a keeper. Enjoy! Goat Cheese/Sundried Tomato Chicken Breasts Serves 6 Ingredients: * 6 boneless chicken breasts * 1 cup goat cheese * 1 tsp. dried Italian herbs * 1 tsp. minced fresh Italian parsley * Salt and Pepper * ½ C finely chopped sundried tomatoes (packed in oil, drained) * 1 C soy milk * 4 cloves minced garlic * 4 T olive oil Combine goat cheese, herbs, and salt and pepper. Make slit down the side of each chicken breast creating a pocket. Spoon a layer of goat cheese mixture inside each chicken breast. Season chicken breasts on both sides with salt and pepper. Using sauté pan on med/high heat, layer bottom with olive oil and place chicken breasts facing up in pan until browned. Turn over and brown the other side then heat until fully cooked. Remove chicken breasts. Add minced garlic, sundried tomatoes and soy milk to the pan. Add salt and pepper, and scrape all bits off the bottom of the pan. Bring to a boil then simmer for 5 minutes. Spoon sauce over chicken (you may slice to increase portions). ***I searched the internet but couldn't find a good picture of this dish. I guess I'll have to take my own next time I make it. In the meantime, just trust me that it looks & tastes as delicious as it sounds!

Delicious Fall Recipe

I made this tasty dish last week and we both loved it! Enjoy : ) Pumpkin Bread Pudding 15oz pumpkin (canned) 2c half & half 2c & 2T brown sugar 2 large eggs 1 1/2 t pumpkin pie spice 1 1/2 t cinnamon 1 1/2 t vanilla (I also added some allspice & cloves) 1 loaf bread Whisk all ingredients together. Add to 16-20 slices bread cut into 1 inch cubes. Mix until all bread cubes are coated. Put in a 9x13 glass pan and bake for 40 minutes at 350 degrees. Hope you love this as much as we did!