Cocoa Brownies

This recipe is in the latest issue of Bon Appetit.  The kids and I made it last night, and I am shocked - SHOCKED, I tell you! - at how easy to make and delicious to eat the brownies are.  Seriously, this recipe was not much harder than using a box mix, but the results were just as good (if not better) than a more laborious recipe.  Whenever I smell the Blommer Chocolate Factory wafting through our neighborhood I'm gonna make this recipe.

Ingredients

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
• 1 1/4 cups sugar
• 3/4 cup Scharffen Berger natural unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour

Preparation

• Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Read More http://www.bonappetit.com/recipes/2012/12/cocoa-brownies#ixzz2CKQOtnIa

Homemade Ginger Ale

I found this recipe in this month's Bon Appetit.  I am a huge fan of just about any recipe that involves fresh ginger, so this one looked too good to pass up.  I haven't made it yet, but I want to get it posted here so I can throw away the page I tore out!

I wonder if this ginger concentrate would be good in a booze drink...??!

Homemade Ginger Ale

Combine 1/2 cup honey, 1/2 cup sliced peeled ginger, and 1/2 cup water in a small saucepan.  Bring to a simmer over medium heat, stirring occasionally, until flavors meld, about 15 minutes.  Remove from heat and let cool. 

Strain syrup into a large pitcher.  Add 4 cups club soda, fresh mint and ice. Stir gently and divide among 8 oz glasses.

Olive Tapenade w/Crostini

Tapenade
Ingredients
2 C kalamata olives, pitted
2 garlic cloves
2 Tbsp capers
1/2 C sun-dried or oven-dried tomatoes, drained
1/2 C EVOO
1 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp fresh time
2 anchovy fillets (*I omit these when I make this)


Preparation

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead:
Tapenade will keep up to 1 week, refrigerated, in a covered container.

Crostini

Ingredients

Fresh baguette, thin sliced (1/2" thick)

1/4 C EVOO

2 garlic cloves, peeled & smashed

Preparation

Preheat oven to 350. Put garlic in EVOO and let sit for ~1 hour or more. Place bread slices on wax-paper covered cookie sheet. Brush both sides of bread with garlic-enfused EVOO. Bake for 5-10 mins, turn each slice over. Bake for another 5-10 mins. Both sides of the bread should be lightly toasted. Watch to make sure crostini doesn't burn!

Mint-Ginger Iced Tea

This recipe comes from a recent issue of Everyday Food.  I love love love anything with ginger, so I love love love this tea!!

In a large pot, combine 6 oz fresh ginger, peeled and smashed with a meat mallet, 4 bags mint tea and 8 cups boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in 2 tablespoons honey. Let cool to room temperature, about 2 hours. Serve over ice.

Goat Cheese & Sundried Tomato Stuffed Chicken

I found this recipe in a magazine, and I have made it several times.  It comes from Bethenny Frankel of Real Housewives of NYC fame.  The recipe is super easy and it doesn't require any fancy ingredients.  I've substituted chicken broth for the whipping cream and the results were quite tasty.

• 6 boneless chicken breasts
• 1 cup goat cheese
• 1 teaspoon dried Italian herbs
• 1 teaspoon minced fresh Italian parsley
• ½ cup finely chopped sundried tomatoes (packed in oil, drained)
• 1 cup heavy cream
• 4 cloves minced garlic
• 4 tablespoons olive oil

Preparation

1. Combine goat cheese, herbs, salt, and pepper.
2. 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.
3. 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 other side and heat until fully cooked.
4. Remove chicken breasts.  Add minced garlic, sundried tomatoes, and heavy cream to the pan.  Add salt and pepper and scrape all bits off the bottom of the pan.
5. Bring to a boil then simmer for 5 minutes.  Spoon sauce over chicken (you may slice to increase portions)

Cucumber Avacado Soup (Cold)

Perfect for the HOT days of summer!

1 English Cucumber, rough chopped
1 ripe Avacado, peeled and pit removed
Juice of 1 lime
3 T chopped chives
1 Jalapeno pepper, with seeds* and chopped
8 oz Greek yogurt
1 t salt (or more, to taste)
1 C small ice cubes
Cilantro, for garnish

Put all ingredients in food processor or blender (except Cilantro). Blend completely for smooth texture. Garnish w/chopped Cilantro. *This soup has a kick, if desired, omit Jalapeno seeds entirely or just use a small amount, they will blend very fine. Serve very cold. Will refrigerate nicely for up to 24 hours.

Grandma Moore's Lemon Bars

Grandma Moore's Lemon Bars

Mix together the following until crumbly.  Press into a 9x13 pan and bake at 350 degrees for 25 minutes:
1 cup soft oleo (I'd use real butter!)
1 /2 cup powdered sugar
2 cups flour
pinch of salt

Mix together the following and pour onto baked crust. Bake at 350 degrees for 25 minutes. When cool, sprinkle with powdered sugar:
4 eggs
2 cups sugar
1/2 teaspoon baking powder
4 tablespoons flour
6 tablespoons lemon juice

Grandma & Papa's Chicken Soup Tips

A couple months ago Grandma/Mana/Mom/Nana/Flo and Papa/Dad/Walt dropped off a pot of delicious chicken soup for my family.  It was so good.  Like, seriously, SO GOOD.  I asked for the recipe, but it sounds like its a very intuitive dish for them.  Here are their tips:

Papa: FAT...FAT...FAT... About 85 to 90% of the chicken fat generated was left in the soup. The chicken was roasted at 350 for 35 or 40 minutes before going into the fat-free hot broth. The roasting chicken was over 5# with some extra wings and thighs thrown in. Carrots, onion, parsnip, celery and parsley finished off the brew...no salt or pepper, believe it or not. Mrs. Kluski furnished the noodles.

Grandma:  Papa was the chef who prepared this wonderful soup. It is a middle European version, for sure.

The peasants who labored in the fields all day, probably needed the fat in their diets.
I'm not sure that we get that pass here on 16 S !

We all loved the chicken noodle soup prepared for us by Papa's cousin's family, while we visited them in your great great Grandma's home village in Poland.
(I know you don't want to hear any more about that trip that you weren't on ) Anyway, the homemade soup/noodles, bread and pastries were so rich/buttery and flavorful. To die for perhaps :) 

The secrets for the soup seem to me to be ==

1) The whole chicken is roasted first with the skin on and then placed into the broth and simmered with the vegetables with the skin still on.
Now you now know where all that homey flavor comes from :))
2) A few sprigs of Dill are also important.

My "Irish" adaptation through the years has been to simmer skinless chicken breasts in fat free-low sodium broth.
Consequently almost all of the flavor is missing..:(( Healthier for the body if not the Soul .

It is wonderful to share in the foods of our ancestors but I guess moderation would be the theme here....like once in awhile !

Grandma Moore's Scalloped Corn

We all love Margie's corn casserole - here's another one to try!

Grandma Moore's Scalloped Corn

1 stick butter, melted
8 oz sour cream
1 box Jiffy corn muffin mix
1 16 oz can creamed corn
1 16 oz can whole kernel corn

Mix everything together and pour in a 2 quart casserole.  Bake uncovered at 350 degrees for45-60 minutes.

Grandma Moore's Pineapple-Cheese Casserole

I have absolutely NO intention of ever making this recipe, but I thought I'd post it in case it brings back any fond memories for any of the sisters reading this.  Oh, and its always kinda fun to read a recipe from a different era :)

Grandma Moore's Pineapple-Cheese Casserole

1 20 oz can chunky pineapple, drained and liquid reserved
3 tablespoons flour
3 tablespoons sugar
1 1/4 cups shredded cheddar
1 1/2 cups crushed Ritz crackers
3 tablespoons melted butter

Arrange pineapple on bottom of greased 1 1/2 quart casserole. Stir flour and sugar together, and sprinkle over pineapple. Drizzle 3 tablespoons of pineapple juice over and top with cheddar cheese mixed with crushed crackers.  Drizzle butter over top.  Bake covered at 350 degrees for 15 minutes. Uncover and bake for 10 minutes more.

Grandma Moore's Cheese Balls

Something tells me this recipe might be a little gem.  A few simple pantry staples coming together to create what looks to be a totally unhealthy yet tasty little snack :)

Grandma Moore's Cheese Balls

1 cup grated American cheese (~1/2 lb)
1/8 teaspoon salt
1/4 cup butter
1/2 cup flour

Place all ingredients in bowl. With fingers blend together till smooth.  Refrigerate for half an hour. Form into 1/2" balls.  Place on cookie sheet. Refrigerate.

Bake balls at 350 degrees for 10-15 minutes.

Makes 2 1/2 dozen

Grandma Moore's Macaroons

Ohhhhhh I love macaroons.  Something about a wonderful ball of coconut that I can't resist.  Grandma Moore's recipe calls for cornflakes...sounds interesting!

Grandma Moore's Macaroons

2 egg whites beaten stiff.  Fold in 1 cup of sugar or 1/2 cup white and 1/2 cup brown if you'd like.  Add 2 cups corn flakes, 1 cups coconut and 1/2 cups chopped nuts if you like.  Drop on greased cookie sheet.  Bake at 325 degrees for 15-20 minutes.  Lay damp cloth under pan to loosen cookies (I would probably just bake them on parchment paper).

Grandma Moore's Apple Crisp

Grandma Moore's Apple Crisp

2 cups sliced apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1/2 cup margerine (I'd use real butter!)
3/4 cup sugar

Place sliced apples in greased baking pan. Pour water over and sprinkle with cinnamon.

Work together flour, margerine and sugar to crumbly consistency.  Sprinkle over apples.

Set in preheated oven at 350 degrees for 30-40 minutes.

Grandma Moore's Fannie May Fudge & Chocolate Fudge

Grandma Moore recently gave me her index of family recipes.  I hope to post all of them here - just give me some time :)Thought I'd start with the first two in the box!

Fannie May Fudge

4 cups sugar
1 cup butter
1 cup milk
1 teaspoon vanilla (why not try making homemade vanilla extract?!)
25 large marshmallows
1 pkg milk chocolate pieces
1 package semi-sweet chocolate pieces

Boil sugar, butter, milk and vanilla for 2 minutes, stirring constantly.  Add marshmallows and stir until smooth. Add chocolate pieces and stir until dissolved.  Pour into lightly buttered cookie sheet and refrigerate.

Chocolate Fudge

3 oz cream cheese
2 cups powdered sugar
2 oz unsweetened chocolate, melted
3/4 teaspoons homemade vanilla extract
1/4 cups chopped nuts
dash of salt

Cream softened cream cheese.  Blend in sugar and melted chocolate.  Add vanilla, nuts and salt.  Press into a greased pan and chill.

White Bean Slow-Cooked Stew

I made this a few of times over the winter and early spring. It's best when there is a chill in the air, but it's so darn good that I'd eat it in the middle of summer too!

3 Tbs olive oil
30oz butter beans
30oz cannellini beans
2 Tbs dijon mustard
1 1/2 Tbs thyme
Salt and pepper, garlic powder, to taste
4C vegetable broth
1/2 C basil
2 celery sticks, sliced in half lengthwise, then cut into small pieces
2 small carrot sticks, sliced in half lengthwise, then cut into small pieces
3/4 medium sized white onion
3 cloves garlic
2 shallots
1C kale, stems removed and discarded, the rest chopped (spinach works too)
Parmesan cheese

Using the stove-top-safe portion of your slow-cooker (or a sauté pan), head oil. Add onion, shallots, garlic, thyme, salt and pepper, cook for 5 minutes, stirring frequently. Add celery, carrots, dijon, cook for 10 minutes, stirring frequently. Add beans and basil, and continue cooking for another 10 minutes.

Transfer slow-cooker to it's base, and add vegetable broth. Cook on dual setting for 8 hours. Stir in kale and let set until kale is softened (about 10 minutes).

Serve in bowls, and garnish with parmesan cheese.

*I like to serve this with vegetarian Italian sausage (I like the Smart Sausage brand - you can find it in the refrigerated section of the produce aisle). Just slice it into 1/2" pieces, cook on the stovetop with a little olive oil, and sprinkle it on top of the white bean stew.

Asparagus Soup w/Fried Egg & Spinach & Gruyere Puff Pastries

If you go to the farmer's markets in the early weeks of June, you'll notice LOTS of asparagus. It's in-season right now, which makes this meal extra delicious! Added bonus: it's really pretty when you serve it!

Asparagus Soup w/Fried Egg - serves 6; I halved this for Rob and I, but Rob enjoyed the extra serving :)

2 Tbs olive oil

1 large leek halved lengthwise, white and green portions thinly sliced

Sale and pepper, to taste

1 tsp minced garlic

1 tsp paprika, plus more for sprinkling

1 1/2 lb asparagus, ends trimmed, spears cut into 1" pieces

2 Tbs vegetable stock

3 cups water

1 cup baby spinach leaves

6 poached eggs, 1 per serving

Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish (or whatever fresh herbs you have)

On the stove, warm the olive oil. Add leek, salt and pepper. Cook and stir occasionally for 10 minutes. Add garlic and 1 tsp paprika, cook for 2 minutes. Add asparagus, vegetable stock and water, cook until the asparagus is tender - about 15 minutes. 

Place spinach on top of mixture, cook 1 minute. Pour mixture into blender, or keep in pot and use immulsion blender. Blend until smooth.

Fried eggs and season with salt and pepper, lightly sprinkle with paprika. Pour soup into bowls, top each with 1 fried egg. Garnish with fresh herbs. Serve immediately.

Spinach & Gruyere Puff Pastry - serves 4 (or 2 if you're hungry...)

1 puff pastry sheet, thawed if frozen, cut in half

1 cup fresh spinach

4 slices gruyere - enough for each puff

1 egg, beaten

1/4 tsp nutmeg

Sesame seeds and poppy seeds

Preheat oven to 350F. Line a baking sheet with parchment paper. 

Put the spinach in a bowl, stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper.

Roll out the pastry on a floured surface into a rectangle. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4in wide and 8in tall. Cut 1in thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides.

Lay pastries out on the baking sheet. Divide the spinach equally between the squares, and top it with your gruyere. Then braid by crossing the strips over the filling, alternating from side-to-side. 

Brush the tops of the pastries with remaining beaten egg (add a tbsp of water if needed), then sprinkle some seeds over each pastry. Bake 20-25 minutes, or until puffed and golden.

Parmesan Hash Brown Cups

Girls -

Below is the recipe of the

delicious hash brown cups I brought

over to Margie's house a couple weeks ago

Enjoy!

Ingredients

• 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
• 3 green onions, chopped (approx. 1/3 cup), both white and green parts
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

Lemon Baked Cod

I know there are several sisters who are not fish eaters, but I wanted to post this recipe for those of us who are.  I found this on-line tonight, and I couldn't believe how incredibly easy and delicious it was!  Plus, I always have everything on the ingredient list in the kitchen, so it will become a good standby for us.

I used the frozen wild Alaskan cod fillets from Trader Joe's.  They are excellent and easy to keep on-hand.

1 lb cod fish fillet

¼ cup butter or ¼ cup margarine , melted

2 tablespoons lemon juice

¼ cup all-purpose flour

½ teaspoon salt

¹⁄₈; teaspoon white pepper

paprika

If fish fillets are large, cut into serving pieces.

Mix butter and lemon juice.  In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture.  Place fish in ungreased square baking dish.  Pour remaining butter mixture over fish; sprinkle with paprika.

Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Fried Quinoa

I was craving fried rice last night, but didn't want the guilt that would go along with eating it, so I made fried quinoa instead. Using this protein/calcium/iron/amino-acid enriched grain helped take some of the worry out of the meal, and made it that much more enjoyable :)

We served this with tofu (me) and chicken (Rob), which turned out really amazing! It had a nice kick to it, and the flavor paired perfectly with the fried quinoa. Preparation notes for both are included below.

Fried Quinoa

Ingredients

1C prepared Quinoa (cooked in 2C water)

2C broccoli

1C snap peas

1/2C corn kernels

3 celery sticks

2 sm/med sized carrot sticks

8oz water chestnuts

1 clove garlic

2Tbsp red miso paste

4Tbsp low sodium soy sauce

1-2Tbsp veggie oil

Sesame seeds - however much as you like

Preparation

Cook the quinoa in a med saucepan. While the quinoa is cooking, prepare your vegetables (wash and dice). I like to put all veggies aside in one bowl - it just makes it that much easier to manage and throw into the pan once ready.

In a large saute pan heat your oil and miso paste. The goal is to liquefy the miso paste as much as you can. It will stick a bit to the pan, but once you add the veggie mix it will be absorbed.

Once ready, drop you veggie mix into the pan, sprinkle with sesame seeds, dress with soy sauce and stir thoroughly. Add a touch of water (maybe 2-4Tbsp) and cover the pan with a lid. Let the mixture saute for ~20mins, stirring every so often.

Once ready, give the mixture another good stir and serve it while it's hot!

Tofu/Chicken

Ingredients

6oz extra firm tofu - cut into ~1"x1/2" bites

1 boneless/skinless chicken breast

4Tbsp Sriracha sauce (hot chili sauce)

4Tbsp low sodium soy sauce

Sesame seeds - however much you like

Preparation

Prepare tofu and chicken in their baking dishes. In a small cup or bowl, mix the Sriracha and soy sauces well. Thoroughly coat the tofu and chicken with this sauce, then sprinkle on some sesame seeds. Bake in a 350 degree oven for ~25 mins.

Serve with fried quinoa.

Green Goddess Bowl

For lunch right now, I am happily enjoying my leftovers from dinner last night. The Green Goddess Bowl is another Pinterest find that I'm eager to share with y'all! It's a flavorful, all-in-one meal, that I'm sure you'll all love.

Some of the ingredients are slightly different from what I typically have in my house (miso paste), while others are old standbys (frozen green peas and quinoa)

The below makes A LOT of food. Enough for 4 adults.

TIP: You may want to add more greens than what is listed below if you like more veggies.

INGREDIENTS

2 C Quinoa (this should be the whole box if you get the same brand I use - Ancient Harvest)

4 C Veggie Broth

1 1/2 C Extra Firm Tofu

1 C Broccoli

1 C Kale, chopped

1 C Green Peas (frozen is more than OK!)

1 Whole Citrus Fruit (I used Grapefruit)

1 Whole Avocado

Lemon juice (fresh if you can, but OK to use bottled)

4 Cloves Garlic

2 Tbsp Red Miso Paste (I found this in the refrigerated section at Whole Foods)

2 Tbsp Cooking Oil

Salt & Pepper to taste

METHOD

Step One. Prepare grains.

Cook quinoa. I used 4 cups of veggie broth in place of water.

Step Two. Saute greens & tofu.

Add greens and tofu to the ingredients below - sauté on med-high until tender:
2 Tbsp Red Miso Paste
1/4 C Lemon Juice
Salt & Pepper to taste
2 Tbsp Cooking Oil

2 Tbsp chopped garlic

Step Three. Fold:
Add to large bowl and fold together:
Quinoa
1/4 cup Lemon Juice
Your greens sauté

Step Four. Garnish:
1 avocado, sliced

1 large grapefruit, peeled and diced
Optional Garnishes:

Fresh green herb, chopped (parsley, basil, chives or cilantro)
1/2 cup red onion, diced

Step Five. Dress:
You can really dress this however you like. I opted for simplicity and just used more lemon juice. This has a Japanese flavor to it from the miso paste, so I would suggest you keep that in mind when making your dressing.

BBQ Chicken & Hasselback Potatoes

While killing time on Pinterest recently, I stumbled upon a beautiful potato! Hasselback Potatoes are artfully prepared, and when done, make such a simple food look so fancy. Of course, they are delicious too :)

I made these the other night, and served them alongside BBQ chicken/Naked Chik Cutlet. I also whipped up a delicious dipping sauce for the potatoes, using low-fat sour cream and shredded Mexican-mix cheese.

HASSELBACK POTATOES

Ingredients
2 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
1 Tbsp Butter
Sea Salt
Freshly Ground Black Pepper

Method
Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert sliced garlic in between the slits. Scatter some slightly melted butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40-60 minutes or until the potatoes turn crispy and the flesh is soft.

DIPPING SAUCE

Ingredients

4 Tbsp low-fat sour cream

2 Tbsp Mexican-mix shredded cheese (whatever you have on hand will work)

Method

Mix sour cream and cheese in a small ramekin. Place in microwave for 30-45 seconds. Mix thoroughly.

BBQ CHICKEN

Ingredients

1 Boneless chicken breast

1 Quorn Naked Chik Cutlet

1 1/2 C Stubbs Original BBQ sauce

2 Tbsp Honey

Method

Place protein in tupperware or ziplock baggie. Cover each with BBQ sauce and drizzle honey on top. Let marinate in the refrigerator for 24 hours.

Preheat oven to 350 degrees. Place chicken in oven for 25 minutes, turning over mid-way through the cooking time.

Paula Deen's Southern Fried Chicken (or Tofu)

This was such a scrum-diddly-umptious dinner! We made fried chicken (and tofu!), per Paula Deen's recipe (with a few minor tweaks), and served it along-side mashed potatoes with gravy, and peas. Oh yeah, we invited Kim to dinner too :)

For obvious health reasons, this is not a meal we'll have often, but when we do have it we'll definitely enjoy it!

Ingredients

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce (we used Louisiana)
• 2 cups self-rising flour
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 chicken breast
• 4 slices of tofu, 3/4" thick
• Oil, for frying (I used veggie oil...bad, I know, but it works the best!)

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the tofu/chicken with the house seasoning, let marinate in refrigerator for at least 20 minutes. Dip the seasoned tofu/chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot (I used a small saute pan, and covered it with an oil screen and it worked just fine). Do not fill the pot more than 1/2 full with oil (we did a very slight amount of oil - enough to get the tofu/chicken fried, but not so much that we felt guilty!)

Fry the tofu/chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

• 1 cup salt (this is WAY too much salt - we used less than 1/2 C salt, and removed much of the seasoning before dipping the tofu/chicken into the egg mix. Had we prepared per these directions, it wouldn't have been edible)
• 1/4 cup black pepper
• 1/4 cup garlic powder
• *Leftover seasoning can be stored in an air-tight container for up to 6 months

Hello Dolly Bars

This recipe comes from The Complete Magnolia Bakery cookbook.  Chris gave it to me for Christmas, and so far every recipe I've made from it has been DELICIOUS!

I made these Hello Dolly bars yesterday and brought them over to Margie's house.  They are borderline addictive - perfectly chewy and buttery and totally indulgent. Yummy!

• 2 cups graham cracker crumbs
• 2 cups coarsely chopped pecans
• 2 cups sweetened flaked coconut
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 3/4 cup unsalted butter , melted
• 21 ounces sweetened condensed milk (1 1/2 cans)

Preheat oven to 325°; lightly grease a 13x9 inch baking pan. 

In a large bowl, mix together the first 6 ingredients; transfer mixture to the prepared pan; pat down evenly with your hands. 

Pour the sweetened condensed milk over the top to cover, using a spatula to spread if necessary.

Bake 30-35 minutes or until lightly golden. 

Cool to room temperature, cover with plastic wrap and let set overnight before cutting and serving.