The Italian Wonder Pot

It's got to be too good to be true, right?

Right?

You add uncooked pasta to some fresh and some canned ingredients, 

throw some spices in, stick the lid on

and in 20 minutes, you have dinner?

It's got to be too good to be true.

But it's NOT!!

I see things like this on Pinterest, and I am skeptical.

Then I hear that people try them and they WORK!!

Well, I wanna try too!!!!

(insert whiny 3 year old voice here)

 So I DID!!

and holy pasta batman!

IT WORKED!

This was AMAZING.

We LOVED it!!

This has been all over Pinterest, and from what I can gather, it originated as a Martha Stewart recipe.  If I got that wrong, someone correct me, because I want to give credit where credit is due on this fast, easy and delicious meal! It seems everyone changes it up just a smidgen to their own liking.

I loved how it turned out, but next time, I will add artichokes!

Italian Wonder Pot

1 - 12 ounce box of pasta, I used spaghetti, broken in half to fit in pot better

2 Tablespoons olive oil

2-3 cups fresh spinach slightly chopped

1 medium sized onion, sliced

32 ounces of broth, I used chicken broth or you can use vegetable

2 - 14.5 ounces cans diced tomatoes, (NOT drained)

1/2 Tablespoon dried basil, or fresh

1/2 Tablespoon dried oregano

4 cloves minced garlic

1/4-1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in your pot.

Make sure to give it a stir so the liquid covers the pasta and veggies.

Place a lid on your pot and cook, on your stove, on high until it begins a rapid boil.

Uncover and turn flame to medium.

Continue cooking for 15 minutes more, pasta will absorb the liquid.

Stir occasionally so pasta doesn't stick to the bottom of the pan.

DO NOT DRAIN.

Serve, top it with a little fresh grated Parmesan cheese.

11 Valentine Sweets for your Sweets

Valentine's Day is hands down my MOST favorite holiday of the WHOLE year.

I know, I know... people think it's a nonsense, it's a "Hallmark Holiday..."

I love love love it!

When I was a kid, making that Valentine's box and addressing all of those Valentines for my classmates, 

LOVE!!

As I got older, picking out Valentine's for (boy)friends ...ha ha BRUT cologne?

Later helping my kids do all of the same things, and baking sweet desserts for them and for my friends at my Valentine luncheon.

Over the last couple of years I have made some really yummy treats, and I compiled a few, 

(11 to be exact,)

of Valentine Worthy sweets for your sweets, whomever they may be!

Cherry Torte Cupcakes with Whipped Cream Frosting

Cupcake Cream Filling

Pink Angel Food Cake Trifle

Better Than Sex Chex

White Chocolate Truffle Center Cupcakes with White Chocolate Cream Cheese Frosting

Neopolitan Cupcakes

Mexican Chocolate Brownies

Strawberry Daiquiri Cupcakes

Heart Shaped Spiced Peach Pie Pockets

Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream

White Chocolate Cream Cheese Frosting

Wishing you lots of love and CHOCOLATE!

Lunch Lady Brownies

From the moment I saw these posted at my friend, Joan's site, Chocolate, Chocolate and More I knew I had to try them!

I will be honest, typically if I am making  brownies,  it's in a rush, and it's the boxed kind.

If I want to jazz said box brownies up, my trick is to top them with my Chocolate Ganache!

But I saw her post for these and how much her family loved them, and I trust Joan, I mean, her site is pretty much ALL about CHOCOLATE, right?!

I made them, they were rich and fudgy, and downright tasty!

How many of you remember the Adam Sandler Chris Farley skit from SNL many years ago, when he sang the song "Lunch Lady Land?"  

Hilarious!

LINK to Video

I mean, seriously? I haven't been able to eat a sloppy Joe or work in the lunch room at school without singing this song!

(yes, my kids LOVE me! ;)

So, of course, the night we had these for dessert...we had Sloppy Joe's for dinner!

Lunch Lady Brownies

Chocolate, Chocolate and More

1 cup butter, melted

1/2 cup cocoa

2 cups flour

2 cups sugar

4 eggs

1 Tablespoon vanilla

frosting:

1/4 cup butter, softened

1/4 cup milk

1/4 cup cocoa

3 cups powdered sugar

1/4 teaspoon salt

Preheat oven to 350 degrees, and grease a 9x13 pan.

In a mixing bowl, cream together butter, cocoa and sugar. Mix in flour and beat well. Add in eggs and vanilla and mix to combine.

Batter will be thick.  Spread in bottom of your prepared pan.

Bake for 22-25 minutes or until toothpick inserted in center comes out clean.

For frosting, sift together sugar, cocoa and salt.  Cream butter in a mixing bowl, and gradually add in sugar, alternating with milk. Mix until creamy

Frost warm brownies.

Cupcake Cream Filling

Did I ever tell you that I used to hate baking?

Seriously, I know.

I always loved to cook, but when asked to bring something to a potluck, my response was 

"Anything but dessert!"

I guess it was a gradual change, because I really don't remember waking up one morning and saying

"I want to BAKE!! I LOVE to BAKE!!"

I think a lot of it stems from my confidence.

When I cook, I literally don't know how to follow a recipe.  

You should see my kitchen when I am trying to write a recipe down to blog for you all.

I am very much a "taste and see" -- "don't like it, tweak it!" kinda girl.

That's why my oldest son asks for things like "Magic Chicken Surprise" because that's what I called something that I made, he loved, and I have no idea how to make it again.

Baking just isn't as forgiving as cooking.  

Sure you can throw in a spice here or there, but forget something like flour in a cookie, and you have a mess!

Seriously, I did that.

See post for Almond Raspberry Shortbread Thumbprints!

When we were growing up, my mom pretty much baked one thing, cookies.

We got chocolate chip, peanut butter (they are the BEST -- here's her recipe)

or oatmeal raisin.

Sure she made us birthday cakes, but we rarely came home to cupcakes after school.

But sometimes... sometimes.... she made chocolate cupcakes with this cream filling and we were

SO EXCITED!

And her recipe from way back when, is what I am sharing with you today!

Cupcake Cream Filling

Box of Chocolate Fudge cake mix or your own

Chocolate Buttercream Frosting, your own or in a can

1 cup milk

4 Tablespoons flour

2 teaspoons vanilla

1 cup Crisco

1 cup sugar

In a saucepan over medium heat, heat milk and flour until slightly thickened.

Whisk as it warms.

Whisk in vanilla.

Remove from heat and set aside to cool.

With your mixer, cream together Crisco and sugar.

Slowly add milk mixture, and whip for 10 minutes.

Refrigerate for 6-8 hours.

Bake cupcakes and cool.

Fill a decorating bag with a tip with a larger opening,  with your cream filling and press into the top of the cupcakes, squeeze to fill.

Frost as desired!

Salmon & Shrimp with Lemon Caper Sauce

Raise your hand if you love seafood!

Well, chances are I guess if you're reading a post for Salmon & Shrimp with Lemon Caper Sauce, 

you might.

OR maybe you love somebody that does?

This dish will make them love you all the more!

This is a creamy slightly tangy sauce that pairs wonderfully with salmon.

The night I photographed it, we had shrimp, too.

But we are having it again, tonight, and it's just the salmon! 

It has a gorgeous presentation, it would be super pretty for a dinner party or like us 

on a Monday night! 

I like to serve it with a side of rice, or garlic mashed potatoes and veggies.

Salmon & Shrimp with Lemon Caper Sauce

4-6 - 5 ounce Salmon Fillets

24-30 Shrimp, peeled and cooked (I buy them that way)

1 Tablespoon Olive oil

Caper Sauce:

2 Tablespoons butter

1 clove minced garlic

2 Tablespoons capers

1 Tablespoon cornstarch mixed with 1 tablespoon water

2 Tablespoons white wine

juice of 1/2 lemon, (about 1 Tablespoon) *Save the rest for garnish if desired

1 cup cream 

1 cup chicken broth

In a skillet, over medium heat, melt butter with garlic.

Add wine and cook off alcohol for a couple of minutes.

 Whisk in the cornstarch mixture. 

Add wine, lemon juice and capers.

Whisk in broth, it will begin to thicken.

Add cream and stir.

Pour into bowl and set aside.

In a skillet over medium heat, drizzle olive oil, add Salmon Fillets.

Cook for 7-8 minutes and flip them.  Cook on that side for 7-8 minutes more.

If you want to add the shrimp, do so in about the last 2-3 minutes.  They are just getting warmed up.

Plate your fish, and while the skillet is still warm, add the sauce back in, and give it a stir to get it hot again.

Pour over the fillets, serve remaining on side.

Hamburger Soup with or without Noodles

My Grandma used to make hamburger soup, and I always loved it!

I guess I have always been a huge fan of soups in general, and always LOVED my veggies!

I used to take soup to school in a thermos when I was in grade school.

No PB&J for this girl... no way!

My all time favorite canned soup as a kid was Campbell's Noodles and Ground Beef

Ever hear of it?

Well, they went and discontinued it.

The only place I could even come close to finding something even like it is at our bowling ally... I know, quit laughing!

So my Grandma always made hamburger soup, and I thought maybe I could come close to my old favorite if I added noodles.

It wasn't exact, by no means, but it helps when I have a hankering for my discontinued friend.

I love typing up this particular recipe, because I can remember the exact moment she shared it with me.

I was sitting at her kitchen table, and she was reading it to me, and I was writing it on the notecard that sits in front of me right now.

I miss my Grandma.  Every Day.

If you are lucky to still have yours, make sure and spend all the time you can with her!

Hamburger Soup

with or without noodles

(I always double this recipe when I make it)

1 pound ground beef

5 cups of water

1 - 16 ounce canned tomatoes

2 small onions, chopped

2 carrots, sliced

2 stalks of celery, sliced

1/2 Tablespoon parsley

1/4 cup barley (I use a little more, we love it!)

1/4 cup ketchup

1 teaspoon dried basil

1 Tablespoon instant beef bouillon

Salt and Pepper to taste

Egg Noodles (I used Kluski Noodles,) optional

*I usually amp up my veggies, because we like lots of them, don't be afraid to add more or something different, I have cut small potatoes into it before, or green beans, too *

In a large pot, salt and pepper ground beef to taste, and brown it with your onions.

Drain. Place back in pot.

*at this point you could add ingredients to your crock pot or continue on the stove*

Add the rest of your ingredients and bring to a boil.

Reduce and Simmer for 1 1/2 hours.

Add your prepared noodles before serving if desired.

If you make in your crock pot, just cook it on low all day.

French Silk Pie

This is the pie my youngest daughter (and come to think of it, quite often my oldest daughter) ask for as their "Birthday Pie" most of the time.

It's taken me a while to perfect it, I have tried SO MANY recipes and just never really liked all of the components.  This fall I perfected it.

Josie had it as her birthday pie, 

and then I took orders for it at Thanksgiving.

The people that ordered it texted me and said they had eaten some or all of the pie before Thanksgiving.

Talk about a complement!

Mile High Pie!

French Silk Pie

Crust:

1/2 package of Oreos (not double stuffed) crushed in food processor

2 Tablespoons butter, melted

1 teaspoon vanilla

Filling:

1 1/2 sticks salted butter, room temperature

1 cup granulated sugar

3 ounces unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3 eggs

Whipped topping:

2 cups heavy whipping cream

1 teaspoon vanilla 

2 Tablespoons of powdered sugar

chocolate curls or shavings for serving

Preheat oven to 300 degrees.

Crush cookies and in a bowl, pour in vanilla and melted butter.  Mix with a fork until moist.

Press into bottom and sides of a 9" deep dish pie pan.

Bake for 10 minutes and set aside to cool.

In the bowl of your electric mixer, cream together your butter and sugar until light and fluffy, about 2 minutes or so.  While machine is running add your vanilla and melted chocolate.

Add eggs, one at a time, beating after each addition on medium speed for 5 minutes.

(15 minutes total)

Pour filling into cooled crust, cover with plastic wrap, and place in the refrigerator for at least 4 hours or overnight.

In your mixer with the whisk attachment, pour cream, powdered sugar and vanilla.

Whip until cream is stiff.

Top your filling with cream, and add shaved or curled chocolate to top for serving.