Nutella Bars

Right after graduating from college I moved to Jordan.  I was on my own for the first time, in a new country, learning how to cook, grocery shop, ride in taxis, communicate in a foreign language.  I loved it.  I loved finding my way around town and discovering new shops.  I loved watching people interact in a new culture.  I loved the food:  falafel, shawarma, hummus, and fresh pita.  Every time I did my shopping I would buy pita from my favorite bakery.  It was fresh out of the oven and oh so wonderful.  

And then I discovered Nutella.

Nutella spread on warm, fresh pita bread is delicious.  That bread doesn't stay fresh for very long, so I had to eat it quickly.  

Then I gained five pounds.

Even though I eventually had to rid my cabinets of this delectable treat, I have always had a love for it.  My kids, not surprisingly, have also come to enjoy it.  Sometimes we just have 'chocolate' sandwiches for lunch.

I purchased a jar of this in order to make these cookies from Pioneer Woman {which are really good}, but the recipe only called for 2 tablespoons.  What to do with the rest of the jar?  Pinterest has lots of recipes calling for Nutella, but none of them really stood out to me.  So, I decided to make up my own.

These are good.  And fairly healthy.  If you're like me, trying to stay healthy but have a sweet tooth, these are just what you need.  The honey gives it the perfect amount of sweetness, and the Nutella provides a bit of chocolate.  Oats give you fiber, that makes them healthy, right?  Cut them as big or small as you like.  I used raw almonds, but Bradley and I decided these would be incredible with salted cashews.  No need to bake, just mix and chill.  Enjoy!

Nutella Bars

1/2 cup Nutella
1 stick unsalted butter
1/4 cup honey
3 cups instant oats
1/2 cup chopped raw almonds {or salted cashews}, optional

Melt Nutella, butter and honey in small saucepan, over medium-low heat.  Stir frequently so chocolate doesn't burn.  Remove from heat and stir in oats and chopped nuts, if using.  Spread into greased 8x11-inch pan.  Cover and refrigerate until hardened.  Slice and eat.

Snack for School :: Cheese Crackers

I remember my Mom making these things we called 'cheese straws' when I was a little girl.  I don't know how often we had them, not regularly for sure, but I distinctly remember always eating them while drinking Coke.   And maybe during football season?  There were certain snack foods for specific occasions:  teenie weenie hot dogs and nacho cheese dip when we decorated the Christmas tree each year, Ranch flavored Oyster crackers in the winter, while working on puzzles, and cheese straws....I can't remember when we ate this, but I loved them.

I came across a recipe called "Cheez-It -ish Crackers".  My kids love those square shaped cheese crackers, and since I'm on a kick to find homemade snacks, this was a perfect one to try.  These are great crackers to make because you can freeze the dough, slice and bake.  Simple and delicious--always a perfect combination.  And, they're great for adults and kids alike. These are a little different from the ones my Mom made years ago, but still delicious.  A few of these little crackers along with some grapes or an apple will be a perfect snack for Isabella come next week!!

Cheese Crackers

8 tablespoons (1 stick) cold, unsalted butter, cut into 16 pieces
1/4 pound grated cheddar cheese
1/2 teaspoon salt
1/2 cup whole wheat flour
1/2 cup plus 2 tablespoons all-purpose flour

Using a pastry knife, blend butter and cheese together with salt in a medium mixing bowl.  Add flours and continue to blend until it comes together.  Turn it out onto a lightly floured work surface, and knead it gently together.

Divide the dough into three parts, roll each into a log and wrap with plastic wrap.  Refrigerate for at least 3 hours -- or freeze them--, then slice into rounds 1/4-inch thick.  Place rounds on a baking sheet lined with parchment paper.  Bake at 350F for 14-17 minutes.

Store in an airtight container for up to one week.

*This can also be done in a food processor.  Pulse the butter, cheese and salt until the mixture forms small curds.  Add flour and pulse until the dough forms moist curds again, larger this time.  Continue as directed above.*

source:  slightly adapted from, Around my French Table, Dorie Greenspan

Snack for School :: Chewy Granola Bars

Breakfast has never been my favorite meal.  Growing up we had cereal almost everyday, and there wasn't a lot of variety in the types we had in the house at one time.  Soggy cereal grossed me out, so if I couldn't eat it quick enough I would be gagging by the end of the bowl.

As an adult I have the choice, obviously, of what to eat for breakfast, but I still struggle with the same cereal problems.  I'll eat it, but I'd much rather have eggs, bacon, and biscuits.  However, there's no way I'm going to cook that everyday.  Smoothies are great, but usually I'm hungry about an hour later.

This granola bar recipe is the perfect solution for my breakfasts.  I'm usually sitting between my two youngest feeding both of them oatmeal, so I give Jennavieve a bite, take a bite myself, then Mason, and repeat.  With a granola bar, I can eat it and it doesn't get soggy.  Or, I can munch on it easily while I clean up the kitchen.

The best part:  I ate these for a whole week and never got tired of them.  AND, I never felt hungry until lunchtime.  You don't need to turn on the oven and they keep in the refrigerator.  While I like these for breakfast, they would be a great healthy and filling snack option.

You could easily substitute almond butter for the peanut butter, coconut oil for the butter, and any 2-cup combination of nuts, dried fruit, or seeds would work (I even saw one recipe that used crisp rice cereal as part of the add-ins).

I've made this recipe twice now, and the second time tweaked the amounts a little bit to suit my tastes.  The original recipe called for 2/3 cup honey, but that was a bit sweet for me, so I cut it back to 1/2 cup.  I also added more oats than called for, which made them a bit firmer the second time around.  The fun thing with granola bars is that you can play around with the ingredients a little bit, making them your own, and you won't totally mess them up.  

Chewy Granola Bars

1 cup peanut butter
1/2 cup honey
1/2 cup butter
3 cups oats (I used Old Fashioned)
1 cup chopped raw almonds (big or small chunks are fine)
1/2 cup Craisins
1/2 cup shredded coconut


In a saucepan over medium heat, combine peanut butter, honey and butter until melted.  Remove from heat and add oats, almonds, Craisins and coconut.  Press into a greased 8x11 inch pan.  Cool until hardened.  Store in the refrigerator, either covered with saran wrap or in an airtight container.

source:  slightly adapted from Annapolis and Company

Snack for School :: Baked Granola Bars{Nut and Dairy Free}

Back in April we had the privilege of meeting some dear friends for a trip to the zoo.  When Bradley and I were first married and living in PA, we were blessed to be part of a small group of young couples.  I'm forever grateful for this group of friends!  One of the couples is now working with a church plant in Charlotte, NC, and when we were in GA, meeting at the zoo was a halfway point for us, so we got the kiddos together and enjoyed walking around and catching up on life and ministry.  

My friend made some delicious snacks that day, and I haven't stopped hearing about them ever since.  Last week she emailed me for our new address and Bradley replied that he would give it to her only if she gave us the recipe for the granola bars.  Then, he told me to make them the next day.  True story. 

Keep these in an airtight container; ours stayed good for a week, and everyone loved them. 

Baked Granola Bars {Nut and Dairy Free}

4 cups old fashioned oats

1/4 cup whole wheat flour

1/2 cup unsweetened coconut {I used sweetened}

1/4 cup brown sugar

1 cup chocolate chips, mini ones are best

1/2 teaspoon salt

1/2 cup canola oil {I used vegetable, and it worked fine}

1 teaspoon vanilla, the real kind

1/2 cup honey

Preheat oven to 325F.  Combine dry ingredients in a large mixing bowl.  In a separate bowl combine wet ingredients.  Pour wet ingredients into dry and mix until well combined.  

Line a 9x13 inch pan with parchment paper or grease well.  Press mixture into pan.  Bake 25-30 minutes.  25 will produce a more chewy granola bar, 30 minutes will produce a more firm bar.  Cool completely before slicing.  

source:  a dear friend

Snack for School :: Whole Wheat Banana Bars

One of the things I enjoy about moving is having an empty pantry.  This time around I'm trying to be choosy about what we let into our home.  I'll admit, there have been Oreos, potato chips, and right now we have two different kinds of Cap'n Crunch.  While I'm trying to allow my kids to be kids, I'm also working to help them make healthy choices.  Sometimes they're oblivious, and that's even better!  Then, there's less grumbling and complaining about what they have to eat {why, yes, we do have these issues}.  

I've mentioned that Isabella will be starting Kindergarten in just a few weeks!  While I'm still a bit in shock over this sudden life change for her, I'm also trying to get my 'ducks in a row' so that we're all ready for her to begin.  She'll be attending a half-day Kindergarten, so no lunch packing needed, but they do have a snack time.  Processed foods, while tasty, are not my favorite thing to have around, so I've been trying to find quick homemade and healthy snacks that will be easy to pack and fill her up.  I'll be sharing some of these snacks over the next few weeks, so be sure to follow along.

First up are these delicious banana bars.  Banana bread is always a favorite around here, and that would work fine for a snack too.  What I like about these bars is that they cut up nicely which works great in little baggies and is a little easier for small hands to eat in a cafeteria while trying to talk and not make too much of a mess.

By using half whole wheat flour and half all-purpose flour in this recipe, I was able to sneak in some healthy benefits without the kids knowing.  {Although I haven't tried it, you could probably substitute coconut oil for the butter}. They loved these bars and with just a handful of dark chocolate chips {aka healthy chocolate} on top, they became a treat.  

Whole Wheat Banana Bars

1/4 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

3 ripe bananas, mashed

1 cup all purpose flour

1 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons milk

6 oz. dark chocolate chips

In a medium mixing bowl, cream butter and sugar.  Add eggs and vanilla and mix until combined.  Stir in bananas.  With mixer on low speed, add dry ingredients until well combined.  Mix in the milk.  

Pour into a greased and floured 9x13 pan.  Sprinkle chocolate chips over the top.  Bake at 350F for 45 minutes, or until toothpick inserted in center comes out clean.  

Slice into bars and store in an airtight container.  

source:  slightly adapted from Annapolis & Company

Linking to:  Tatertots and Jello

From the Kitchen :: Ice Cream Cake

What do you do when your baby is turning one and you're still unpacking boxes and finding your way around the kitchen?  First of all, you rejoice that Cow Appreciation Day is on her birthday, so no need to make a birthday feast.  Secondly, you stop packing on her birthday long enough to round up some pictures from her first year of life for a blog post and load up the kiddos for a morning at the beach.  Thirdly, you purchase the necessary ingredients from your local Target, because that's the closest store that has grocery carts which hold more than one child, and you make an ice cream cake that is most. definitely. not.from.scratch.

 Somewhere on my social media feeds I saw a picture of an ice cream cake made from ice cream sandwiches.  Genius.  No baking, no mixing, just put it together and make it look pretty, or kind of pretty.  One year old children only care about getting messy and eating sugar for the first time. {Except when it's your fourth child and they've been eating ice cream since they were five months old.  You first time parents, don't judge so fast}.

Seriously though, this cake was good.  And if I do it again, I'm going to doctor it up for my adult tastebuds.  Bits of toffee pieces between the layers, coffee ice cream, homemade fudge sauce, the possibilities are endless.  I even saw ice cream sandwiches that were banana flavored, if that's your thing.  I don't think banana flavoring should have ever been invented, but hey, whatever floats your boat. :)

Ice Cream Sandwich Cake
1 box ice cream sandwiches (my box had 12 sandwiches)
1/2 gallon ice cream, flavor of your choice, softened
8 oz. container Cool Whip, thawed
1 jar fudge sauce, warmed for easy drizzling
sprinkles

Line an 8x11 dish with saran wrap {this will keep the ice cream from sticking to the pan}, leaving enough as an overhang.  Line ice cream sandwiches along the bottom of the pan, breaking pieces of some in order to fill in the gaps.

Spread layer of softened ice cream over sandwiches.  Repeat layers.  Cover with saran wrap and freeze for about four hours.

Remove ice cream cake from saran wrap and place on a serving platter.  Spread Cool Whip over entire cake.  Drizzle with warmed fudge sauce and decorate with sprinkles.  Freeze for another two hours before serving.

From the Kitchen :: Grilled Chicken and Roasted Asparagus Pasta Salad

Summer is coming!  Actually, today when we walked outside at 10:00 this morning, it felt like summer. Humid, sticky, and hot; that's Georgia for you :)

We always do more grilling during the summer months, and we have really enjoyed our garden that we've had the past three summers.  Moving away is going to be hard for lots of reasons, and missing the garden is going to be one of them.

This pasta salad is a great alternative to the mayonnaise versions that I usually make {like this one, yummy but not as healthy}.  A friend made it for us at the end of March and she shared her recipe with me because Bradley was asking me to make it.  Do you try to cook the dishes your husband requests?  I recommend it...

Asparagus has been on sale for the past month, but I think it might be coming off of its peak now, so during the summer, you could certainly swap out the asparagus for some roasted zucchini or yellow squash.  Sauteed mushrooms or grape tomatoes would also make a nice addition.  Just keep it colorful and fresh!



Grilled Chicken and Roasted Asparagus Pasta Salad

Italian dressing or Balsamic vinaigrette
6 chicken breast halves

1 lb. penne pasta
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. dijon mustard
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 tsp dried basil

1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 lb. fresh asparagus*
olive oil
salt and pepper

1 cup fresh basil {measure, then finely chop}, optional

Marinate chicken in Italian dressing or balsamic vinaigrette approximately 8 hours.  Grill chicken.  Cook pasta according to package directions.  Drain.  Mix next seven inrgedients and stir into pasta.

Lay asparagus on cookie sheet, sprinkle with salt and pepper and drizzle with olive oil.  Bake at 350F for 10-12 minutes.

Mix chicken, pasta and vegetables.  Add fresh basil, if desired, and toss.  Refrigerate until ready to eat. Stir gently before serving.



source:  my friend, Jenny

From the Kitchen :: Southern Style Banana Pudding

Now that we've lived in Georgia for over three years, I'm finding myself more and more drawn to southern things.  Large front porches with hanging ferns, grits, pimento cheese, monograms, and even hairbows.  I can't wait to try making a Hummingbird Cake {I recently tasted one for the first time and it was delicious} and I'm going to keep cooking Shrimp and Grits until I have it memorized and perfected.

One of the classic desserts of the South is banana pudding.

I remember seeing dishes of this at potlucks when I was a kid, but I always made a beeline for chocolate chip cookies and ice cream sundaes.  The value of banana pudding was lost on my childish palette.

Now, it's one of my absolute favorite desserts.  In fact, I've made it for company twice in the past month.

Here's my disclaimer:  I use instant vanilla pudding mixes.  Feel free to stop reading right here if you're offended by this, and my blog is titled "Only From Scratch".  Pudding made from scratch is wonderful, but it shouldn't be used for this recipe.  The instant kind just works better.  And, I'm usually a stickler for brand name Nilla wafers, but I found Publix makes a fantastic copy, and costs almost half as much.

Southern Style Banana Pudding

3 small boxes instant vanilla pudding
5 cups milk {whole or 2%}
8 oz sour cream
1  8 oz container Cool Whip
1 box Vanilla wafers
4 ripe, but not spotted, bananas

In a large mixing bowl whisk pudding mix and milk until thickened.  Fold in sour cream and Cool Whip until combined.

Place a small scoop of pudding mixture in the bottom of a trifle bowl.  Cover with a layer of Vanilla wafers.  Slice 2 of the bananas and distribute evenly on top of the wafers.  Cover with a layer of pudding.  Repeat layers ending with the wafers.

Cover and chill until ready to serve.

recipe adapted slightly from our church cookbook

Sausage and Tortellini Soup

During the winter months there's not much better to me for dinner than a warm bowl of soup with a slice of freshly baked bread.   Soups are fairly easy to make, they're relatively inexpensive, and almost always delicious.

We visited my sister in law and her family right after New Year's, and she made an amazing sausage and tortellini soup.  I knew we needed to add this to our menu, so I tried to copy it the other night.  This soup is hearty, and yet there are lots of veggies in it that also make it pretty healthy.  For an extra kick, you can use hot sausage instead of the mild version that I chose, or add a few crushed red pepper flakes.  We like a heartier soup, but you could certainly add more liquid to this to stretch it out a bit more.

Sausage and Tortellini Soup

1 pound mild Italian sausage links, casings removed
1 onion, diced
2 teaspoons minced garlic
5 cups beef broth
1 {15 oz} can diced tomatoes, drained
1  {6 oz} can tomato paste
1 1/2 cans of water {use empty tomato paste can}
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup diced carrots
1 green pepper, sliced
1 zucchini, sliced
16 oz. bag of frozen cheese filled tortellini
freshly grated Parmesan cheese

In a large pot brown sausage, crumbling it with the backside of a spoon until cooked through {no longer pink}.  Remove sausage from pot and drain on a paper towel lined plate.  Cook onion and garlic in same pot, scraping up the browned bits from the bottom of the pan.  Add broth, tomato paste, water, seasoning, and carrots.  Bring mixture to a boil, then reduce heat, add sausage back to the pot, and cook on low heat for 30 minutes.

Add peppers, zucchini, and tortellini, and cook for 10 more minutes, or until tortellini are tender.  Serve with freshly grated Parmesan.

Sausage Stuffing Recipe, the Best Stuffing You'll Ever Eat

Thanksgiving is less than a week away!  I can't even believe it!  If you're looking for some last minute recipes to add to your menu, you'll definitely want to include this one.  Just be sure to buy an extra pound of butter; you'll need 3/4 of a pound for this recipe alone!

Four years ago we spent Thanksgiving with my husband's sister and her family in Las Vegas.  We were living in Monterey at the time, so we decided to make the 8 hour drive and it was totally worth it.  Isabella was almost one, and I was about 34 weeks pregnant with Mallory.  We had a great time with them, seeing their new home, visiting some of the sights downtown and being together.

At the Bellagio

My sister-in-law made this awesome stuffing for our Thanksgiving meal and I've made it every year since.  I'm a big fan of stuffing, so when I say this is the best stuffing ever, I mean it.  I think my younger sister might even be okay with it instead of the Stove Top variety, which is saying a lot for her! {By the way, head over to her blog for a great Sweet Potato Casserole recipe}.

Be sure to start on this the day before your feast, as the bread needs to sit out overnight.  I like to sit on the couch while I rip up bread the night before; it's much more comfortable and you can enjoy your friends and family at the same time.

Sausage Stuffing

2 loaves of bread, torn up and set out overnight {I used French bread loaves purchased the day before}
1.5 pounds sage sausage
3 sticks butter, unsalted
1 1/2 teaspoons poultry seasoning
1 Tablespoon salt
1/2 cup chopped celery
1 cup chopped onion

Brown sausage in a large skillet, until no longer pink.  Place on a paper towel lined plate to absorb the grease.  Melt butter in a large skillet with poultry seasoning, salt, celery and onion.  Cook until onions are soft.  Place the sausage in the pan and mix well.

Using a large bowl or pot, mix the sausage mixture with the bread.  Then, add 1/4-1/2 cups of water until all the bread is moist.  Place in a greased pan, cover with foil and bake at 450F until the bread starts to slightly brown, stirring every so often.  Add water if it needs more moisture.

Be sure to see this post about a new Etsy shop that recently opened and the verse print they made for me!

Day 26 :: Bake Something with Pumpkin

It's fall.  The season for mums, pumpkins, sweaters, snuggling with your honey, and soup  {not necessarily in that order}.  And this morning when I got up it actually felt like fall.  Our house is currently 65 degrees, so I had to turn on the heat.  Those little babies upstairs need some warmth!

One way to thrive?  Get in your kitchen and bake something.  Since it's fall, bake something with pumpkin.  Using one can of pumpkin you can make both of the recipes below.  If you don't like pumpkin, certainly someone you know does, so take a loaf of bread to them, or wrap a few scones and deliver them to your neighbor.

Givers and receivers can both thrive!

Go, turn on your oven.  It's pumpkin time.

Quick Pumpkin Bread

1 cup pumpkin
2 eggs
1 stick butter, melted
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 teaspoon cinnamon {original recipe calls for 2 teaspoons pumpkin pie spice}
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Craisins {optional.  You could also add 1/2 cup of any of the following:  chocolate chips, pecans, walnuts, raisins, white chocolate chips}

Combine pumpkin, eggs, butter, sour cream and vanilla in a mixing bowl.  In a separate bowl, mix together dry ingredients.  Add dry ingredients to pumpkin mixture.  Stir in Craisins.  Bake in a greased 9x5-inch loaf pan at 350F for one hour.  

Pumpkin Scones

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1 teaspoon cinnamon {original recipe calls for 1 teaspoon pumpkin pie spice}
1 stick cold butter, cubed
2/3 cup pumpkin
3/4 cup half and half*
1/2 cup chocolate chips, optional

Whisk flour, sugar, baking powder and cinnamon in a medium sized mixing bowl.  Cut in butter with a pastry blender.  In a small bowl combine pumpkin and half and half.  Stir pumpkin mixture into flour mixture until  combined.  Stir in chocolate chips, if desired.

Pat into an 8-inch square on a floured surface, then cut into 16 triangles.  Transfer to a baking sheet and bake at 400F for 20 minutes.

*I used 3/4 cup cream, as recipe calls for, and the dough was too moist.  I had to keep adding flour to my surface just to pat the dough out into a square.  I would recommend trying 1/4 cream at first and see if that would suffice.  

source:  Food Network, October, 2013

For a list of all posts in this series go here.

Broccoli Salad

Broccoli Salad is a favorite in our home.  Broccoli was on sale last week, so I decided to try a new recipe and see how it went.  I was happy with the results.  I used to prefer the broccoli salad with shredded cheese in it, but I now like just the combination of fruity and salty with Craisins and sunflower seed kernels.  Most recipes for broccoli salad call for sugar in the dressing, but I liked that this one uses honey; it makes it seem not so bad for you.

The other thing I like about this recipe is that the dressing isn't over-powered by mayonnaise.  Sometimes the mayo takes center stage, but it shouldn't.  The blend of flavors in this dish gives each component a role--just as it should.  The original recipe said to serve it immediately, but I think the taste just gets better if you allow it to refrigerate for awhile, giving the dressing time to combine.  Try it both ways, if you like.  And, if you like a dressier broccoli salad, just cut down on the amount of broccoli, or mix up a bit more of the dressing.  You really can't go wrong.

Broccoli Salad

1 head broccoli {or about 5 broccoli crowns}, stemmed and florets cut into pieces
4 slices cooked bacon, broken into pieces
1/4 cup red onion, diced
1/2 cup Craisins
3/4 cup mayonnaise
2 T white vinegar
2 T honey
1/4 cup roasted sunflower seed kernels
sea salt and ground pepper to taste

In a large mixing bowl, combine broccoli, bacon, onion, and Craisins.  In a separate small bowl combine the mayonnaise, vinegar, honey, salt and pepper.  Pour dressing mixture over broccoli mixture and gently stir to coat.  Stir in sunflower seed kernels.  Cover and refrigerate until ready to serve.


source:  adapted from the Naked Kitchen

Paula Deen's Lemon Bars

When I returned home after being gone for 2 weeks, it was nice to have several magazines to look through.  I received a subscription to Food Network for my birthday, and I am loving it.  Their magazine has such a great balance of easy to make dishes and some that require a little extra time and not-so-on-hand ingredients; I love the combo of both.

Paula Deen has a recipe in this month's edition {which I noticed is still on the magazine racks in the stores if you want to pick up a copy} of her lemon bars.  I've been a sucker for pretty much anything citrus during the past few months, so I knew I wanted to make this one.  Lemon bars that I've tried in the past have been way too powerful on the lemon flavor for me, but this recipe has the perfect balance.

I'd recommend using your fingers, as the recipe calls for, instead of a pastry blender for cutting in the butter in the crust.  You'll enjoy being able to lick, or um, clean, your fingers when that step is finished.  The sweet buttery goodness is oh, so delicious.

If you're looking for a fairly quick and light dessert, this one is perfect.  I like what Paula said in the magazine and it's wonderfully true, "I love making these because you don't even have to pull out a mixer."  Thanks, Paula, for making it easy on us.

Paula Deen's Lemon Bars

For the crust:
2 sticks unsalted butter, cut into pieces and at room temperature {plus more for the dish}
2 cups all-purpose flour
1 cup confectioner's sugar, plus more for dusting
Pinch of salt

For the filling:
4 large eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice {from about 2 lemons}

Preheat oven to 350F.  Line a 9x13-inch baking dish with aluminum foil and butter the foil.

Make the crust:  whisk the flour, confectioners' sugar and salt in a large bowl.  Cut in the butter with your fingers to make a crumbly dough; press into the prepared baking dish.  Bake 20 minutes, then transfer to a rack and let cool slightly.

Meanwhile, make the filling:  mix the eggs, sugar and flour in a bowl with a fork.  Mix in the lemon juice.  Pour the filling over the crust and bake 25 more minutes; transfer to a rack and let cool completely.  Sprinkle with confectioners' sugar.  Lift out of the pan and cut into pieces.

source:  Food Network, May 2013

Linking to:

The Best Pot Roast

I love a good roast.  It is hands-down my favorite meal to eat when we visit my in-laws.  Mom always serves it up with squash casserole, mashed potatoes {or sometimes rice}, cauliflower with cheese sauce, and often a chocolate pie for dessert.  During our first year of marriage, we lived just down the street from my in-laws, and we would frequently have Sunday dinner after church at their house.  We definitely made it a point to go if previously stated menu was on the agenda.

I have never been able to make a good roast.  It either ends up too dry or just tasteless.  One of my cooking goals this year was to learn how to make a delicious roast.  Goal accomplished.   Last week I found and tried the perfect pot roast recipe and it.was.delicious.

I've been given permission to make this one again, so that tells me it's truly a winner!  Next time I might try the red wine instead of the beef broth, though--we'll see what a difference that makes in the taste.

Why did I like this recipe so much?  Searing the onion and the carrots before cooking gave both a sweet flavor that I don't normally taste in a roast.  We also had a few carrots from our garden, so it was fun to put those to work in one of our meals.

The meat was perfectly done without having to do anything to it.  Once it was in the pot in the oven, I left it alone and just took it out in time to eat it.  It was tender, juicy, and fell right off of the fork.

Instead of having to make gravy after the meat was done, we just used the juices in the pan for our potatoes, and it was perfect.  This saved time, and I'm not the world's best gravy maker, so it also saved me some frustration.

If you're looking for an easy pot roast recipe, this is the one!  Hope you enjoy it as much as we did!

Perfect Pot Roast

1 whole Chuck Roast (4-5 pounds)
2 Tablespoons oil
2 whole onions
6 whole carrots {I don't think I quite used 6, just whatever was in the fridge}
salt and pepper to taste
1 cup beef broth {or red wine}
3 cups beef broth
1 teaspoon dried thyme

Salt and pepper the roast on both sides.  Heat oil in a large oven-proof skillet or Dutch oven.  Cut onions in half.  Place onions in hot oil until browned on both sides.   Set onions aside.

Place carrots in the hot pan and cook until nicely browned, but not cooked thoroughly.  Remove carrots.

Add some more oil, if needed, to the pan, and sear the meat on all sides.  Remove roast to a plate.

With the burner still on high, pour in 1 cup of beef broth and whisk vigorously to remove all brown bits from the bottom of the pan.

Place the roast back into the pan, along with the carrots, onion, remaining broth and thyme {you can also throw in some rosemary}.

Put the lid on the pan and cook at 275F for 3 hours {for a 3 pound roast} or 4 hours for a 4-5 pound roast.

source:  Pioneer Woman

Rigatoni with Sausage, Peppers, and Onions

A few weeks ago our church held a cook-off for a ladies' event.  Everyone who participated had to choose a recipe from the church cookbook, but it couldn't be their own recipe, make the dish, and then we all gathered at the church to eat and vote.  It was a really fun idea that helped to raise some money by selling cookbooks, and I came away knowing which recipes I liked from the cookbook.

I made this pasta dish and it was really good!  It's best served straight from the stove, though, so probably not the greatest thing to take to a potluck.

Rigatoni with Sausage, Peppers, and Onions

1/4 cup olive oil
1 lb. sweet Italian sausage links
2 red bell peppers, cored, seeded and sliced {I used green, since I had some from the garden}
2 yellow onions, sliced
1 tsp. salt
1 tsp. ground black pepper
4 garlic cloves, chopped
1/2 tsp. dried oregano
1/2 cup chopped fresh basil
2 T. tomato paste
1 cup Marsala wine {I used the cooking variety}
1 - 14.5 oz. can diced tomatoes, with juice
1/4 tsp. crushed red pepper flakes
1 lb. rigatoni pasta
Garnish: freshly grated Parmesan cheese

Heat the oil in a large, heavy skillet over medium heat.  Add the sausages and cook until brown on all sides, 7 to 10 minutes.  Remove the sausage from the pan.

 Keeping the pan over medium heat, add the bell peppers, onions, salt and pepper; cook until golden, 5 minutes.  Add the garlic, oregano, and basil; cook for 2 minutes.  Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice and red pepper flakes.  Stir to combine, scraping the bottom of the pan to release all the brown bits.  Bring to a simmer.

 Cut the sausages into 4 to 6 pieces each.  Return the sausages to the pan.  Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to boil over high heat.  Add the pasta and cook al dente, stirring occasionally, 8 to 10 minutes.  Drain pasta and add to the thickened sauce; toss to combine.  Spoon into individual bowls and sprinkle each serving with Parmesan cheese.  Serves 4 to 6.

source: A Taste of Redeemer, page 179

Chocolate Slice Shortbread Cookies

 My sister recently gave me a new cookbook titled, Around My French Table, and I have thoroughly enjoyed looking through it. Reading cookbooks is a hobby of mine.  In fact, there is often a cookbook or two on my nightstand reading stack.  This cookbook is great because there are hundreds of French recipes, but they are not all complicated.  The author does a great job of giving tips for each recipe on whether or not you can freeze it, various ways to serve the dish, and other little tips to help in the kitchen.

Beware, because I'm going to be sharing many recipes from her book and most of them contain LOTS of butter!

This cookie recipe was one that I flagged upon my first perusal of the book because it combines two of my favorite things in a dessert:  butter and chocolate.  Not only that, but in her little side tip, she suggests serving these cookies as an ice cream sandwich using Ben & Jerry's Coffee Heath Bar Crunch Ice Cream.  Coffee ice cream just happens to be my favorite flavor, and with a little Heath Magic Shell topping, you have the perfect combination.  These cookies added a nice touch.

Chocolate Slice Shortbread Cookies

2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/2 sticks (10 oz) unsalted butter, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 pound bittersweet chocolate, chopped {optional}

Whisk the flour, cocoa, and salt together.  In a large bowl, beat the butter on medium speed until smooth.  Add sugar and beat until creamy, but not airy.  Mix in the vanilla.  Gradually add the flour mixture until incorporated.  Stir in the chocolate at this point, if using.

Divide the dough in half and roll each piece into a log about 1 3/4 inches in diameter.  Wrap the logs in plastic wrap and chill for at least 3 hours.

Preheat oven to 350F.  Line two baking sheets with parchment paper.  Slice the logs into 1/2-inch thick cookies {or 1/3 inch if you want them thinner} and place on baking sheets.  Bake for 15-18 minutes, rotating sheets at the halfway point.  Cookies should be firm to the touch.  Cool on wire racks.

You can refrigerate the dough for 3 days, or freeze it for up to 2 months.  If freezing, just add a minute or two to the baking time.  


source: Around My French Table: More Than 300 Recipes from My Home to Yours, Dorie Greenspan