Saturday, May 19, 2012

Monster Cookie Dough Dip


1 (8oz) package cream cheese, softened

1/2 cup butter, slightly softened

1 cup creamy peanut butter

2 cups powdered sugar

3 tablespoon brown sugar

1/4 cup all purpose flour

1 teaspoon vanilla

2 1/2 cups rolled oats, old fashioned or quick (see note)

2/3 cup plain M&M’s (give or take)

1 cup semi-sweet chocolate chips



With hand mixer or stand mixer, beat the cream cheese, butter and peanut butter until smooth


Don’t forget to do a bit of quality control test here100_0914100_0913


Add in the powder sugar, brown sugar, flour and vanilla100_0918

Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. If you like the oats in it and a thicker dip, add a lot. Remember that the dip will also firm up a bit in the fridge.


Add the M& Ms and chocolate chips


This would be another great opportunity to do a bit of quality control again


Store in the fridge until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip.


*Note* You can use more or less oats to adjust the thickness of your dip. If you use quick oats you might use less since it’s finer and will make the dough thicker.

Sunday, May 13, 2012

Tiramisu French Toast


1 loaf challah bread

8 whole eggs

1/4 cup cream

1 tablespoon vanilla extract

1 cup mascarpone cheese

1/2 teaspoon cinnamon

1 tablespoon instant coffee powder

1/2 tablespoon cocoa powder

1/2 tablespoon sugar

1 tablespoon honey

4 tablespoons butter

maple syrup




Slice one loaf of challah bread into 1 inch thick slices.100_0624

In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together.


Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.


Heat a skillet on medium heat and add 1 tablespoon of butter. Add French toast and fry until golden brown. Flip (adding more butter if needed, use your judgment) and fry on other side. Repeat with remaining slices of bread and tablespoons of butter.100_0635

Mix mascarpone cheese with honey and remaining coffee powder and spread on French toast slices while warm.100_0637

Sprinkle with cocoa powder and serve with syrup and strawberries.100_0638

We also made some whip cream to top this off with100_0640


Bacon Egg Pancake Cups



6 strips of bacon (precooked/microwavable ones make this easier)

6 eggs

pancake mix



Mix up a small batch of your favorite pancake batter. About enough to server 2-3 pancakes.


Grease 6 molds of a muffin pan.


Put a thin layer of pancake batter at the bottom of each mold. This layer must be very thin (about 1/4 in); thinner than when you normally make pancakes because the pancakes will rise when cooked and you want room for your eggs


Preheat the oven to 350F and bake the pancakes in the oven for about 3-4 minutes until the batter is almost completely cooked.


If using raw bacon, cook strips of bacon in a pan or in the microwave until they are about half done. If using precooked ones, You don’t need to do this step.

Line the bacon around the inside of each muffin mold. 100_0785

Crack an egg and pour it into the middle of each mold. If using large or extra large eggs, leave out some of the egg white, or else it will take too long for the egg white to cook and you may overcook your egg yolk.


Bake at 400F for about 8 minutes or until the eggs are cooked to your desired doneness.




Oven Baked Parmesan Seasoned Fries


1 pound of medium russet potatoes (approx. 3 medium potatoes)

1 1/2 Tablespoon of extra virgin olive oil

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/8 teaspoon dried rosemary

1/4 teaspoon garlic powder

1/4 teaspoon Old Bay seasoning

2 Tablespoon of Grated Parmesan cheese



*the amounts listed are for every one pound of fries. One pound of fries is the equivalent of approximately 3 medium potatoes. (just double of triple the recipe to fit your needs)

Preheat oven to 425F

wash and cut potatoes into 1/8ths


Place on a cookie sheet that has been lined with foil (Use either Reynolds Release foil or non stick cooking spray or lightly grease the top with extra virgin olive oil)


Mix all the spices and the parmesan cheese in a small bowl100_0611

Place all the potatoes into a gallon size freezer bag, add olive oil and parmesan cheese/spice mix to the bag. 100_0612

Seal the bag and shake until the potatoes are evenly coated.100_0613100_0614


Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.


Bake 30-40 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and size that you cut them)




Chicken Parmesan Skillet Pot Pie


28 ounce can crushed tomatoes

1/2 teaspoon Italian Seasoning

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 cups cooked, shredded chicken (I used rotisserie)

1/4 cup shredded Parmesan cheese

3/4 cup shredded Mozzarella cheese

1 refrigerated pie crust, room temperature

1 egg white

1/4 teaspoon Italian seasoning

1 tablespoon shredded Parmesan cheese



Preheat oven to 350 F

Pour tomatoes into 9 inch cast iron skillet (I think ours is around 12 inches but it was all we have)


Season with Italian seasoning, salt and pepper, stirring to combine.


Add chicken and gently stir to incorporate into sauce.


Top with Parmesan


and Mozzarella Cheese


Unroll pie crust and lay over chicken and cheese. Press the edges around the skillet, or tuck it inside the skillet, whichever you desire and cut slits in top of the crust.


Whisk egg white with 1 teaspoon water and brush a light coat over crust.


Top evenly with Italian seasoning and Parmesan cheese.


Bake for 40-45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving