Chocolate & Peanut Butter Popcorn (Poppy Chow)

Okay, so I have a serious weakness for chocolate and peanut butter. It is even more amplified when there is a sweet /salty combination. This just sounded too delicious to resist. It is called "Poppy Chow" not "Puppy Chow", because it is made with popcorn, of course! I love the original Chex cereal "Puppy Chow" but this one comes up pretty close in scrumptiousness. So for all you chocolate, peanut butter, and popcorn fans out there, get ready to fall in love.

Chocolate & Peanut Butter Popcorn (Poppy Chow)

Yield: About 8 to 10 servings

Prep Time: 25 minutes

• 9 cups plain popcorn
• 1 cup semisweet chocolate chips
• ½ cup creamy peanut butter
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar

1. Put the popcorn in a very large bowl.

2. In a microwave or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.

for the LOVE of food...

Valentine's Day with the roomies :)

Stuffed Chicken Valentino, Penne Alfredo, Parmesan Crusted Asparagus

Chocolate Molten Lava Cake

Valentine's Day. The day hated by singles, the day of chocolates and flowers, the day of giggly girls and blushing boys. For years, I have hated this day. But this year was wonderful because I got to make a romantic dinner for my roommates. I made Stuffed Chicken Valentino, Penne Alfredo, Parmesan Crusted Asparagus, and Chocolate Molten Lava Cake for dessert. I had a blast and the food was delicious, according to my roommates.

Stuffed Chicken Valentino

• 4 skinless, boneless chicken breast halves
• 1 teaspoon dried Italian seasoning
• 4 tablespoons cream cheese
• 4 tablespoons grated Parmesan cheese
• 1 cup roasted red peppers and onions (see below)
• 4 tablespoons shredded mozzarella cheese
• salt and pepper to taste
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
2. Combine Parmesan cheese and cream cheese with Italian seasoning and spread over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded Mozzarella cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in an oiled baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
3. Bake in preheated oven for 20-25 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.
4. *For the roasted peppers and onions: Cut 1/2 red pepper into slices. Cut 1/2 onion into slices. On a baking dish, drizzle pepper and onions slices with olive oil and garlic. Roast for about 30 minutes at 425 degrees, until soft.

Penne Alfredo

• 16 ounces dry penne pasta
• 1 cup butter
• 1 pint heavy cream
• salt and pepper to taste
• 1 dash powdered garlic, or garlic salt
• 1 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Stir in cheese over medium heat until melted; this will thicken the sauce. Add salt, pepper, and garlic to taste.
3. Serve immediately with warm pasta.

Parmesan Crusted Asparagus

• 1 pound thin asparagus spears
• 1 tablespoon extra virgin olive oil
• 1/2 cup shaved Parmesan cheese
• freshly ground black pepper to taste
• 1/4 cup balsamic vinegar, or to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste. 

Chocolate Molten Lava Cake

• 1 cup unsalted butter
• 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
• 5 large eggs
• 1/2 cup sugar
• Pinch of salt
• 4 teaspoons flour
• 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:

• 1 cup raspberries or sliced strawberries
• 1/2 cup powdered sugar

Directions

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes (it is very important that batter is not cooked all the way through). Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with strawberries or raspberries. Sprinkle with powdered sugar. Serve immediately.

"Man-Catching" Beignets

Beignets are pastries made from fried dough and sprinkled with powdered sugar. The word beignet actually means "fried dough" in French. They are popular in New Orleans. The other day, my roommate and I were talking about the Disney movie: The Princess and the Frog. In that movie, the main character, Tiana, makes beignets (or "man-catching beignets" as she says). We thought they looked delicious (even for being a cartoon).  I decided to give them a try. They were super yummy, and let me tell you, they were definite "man-catching beignets" because we could not keep those boys out of our kitchen. I have never seen food go so quickly!

"Man-Catching" Beignets

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 7 cups all-purpose flour
• 1/4 cup butter
• 1 quart vegetable oil for frying
• 1/2 cup confectioners' sugar

Directions

   1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the butter, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

   2. Roll out dough 1/8 inch thick. Let it rise at room temperature for 30 minutes. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

   3. Shake confectioners' sugar on hot beignets. Serve warm. *You can also add cinnamon to the powdered sugar...yum :)

Mini Cheesecakes

Cherry Garcia Mini Cheesecakes

Peanut Butter Mini Cheesecakes

For the past couple weeks, Leah and I have been catering for weddings. For the last one, one of the desserts we made was mini cheesecakes. These were a big hit. Plus they were scrumdiddlyumptious. You just can't go wrong with cheesecake.

Cherry Garcia Mini Cheesecakes

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup maraschino cherries, chopped
• 1 package vanilla wafers, for crust
• (or) coconut-flavored cookies mixed with melted butter (I recommend this crust because the nutty flavor pairs deliciously with the cherry and chocolate.)

Directions

Preheat the oven to 350 degrees F. Line miniature muffin tins with mini paper liners. Crush the vanilla wafers (or coconut cookies with butter) into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Stir in the maraschino cherries. (You can also add red food coloring to make the cheesecakes more appealing.) Fill each mini muffin liner with this mixture, almost to the top. Bake for about 15 minutes. Cool. Top each with a dollop of whipped cream. (We mixed cool whip with cream cheese, and added about 1 cup of powdered sugar.) Drizzle each with dark chocolate.

Peanut Butter Mini Cheesecakes

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• a splash of milk, as needed
• 1 package vanilla wafers, for crust

Directions

Preheat the oven to 350 degrees F. Line miniature muffin tins with mini paper liners. Crush the vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Stir in the peanut butter. Mix in the milk. Fill each mini muffin liner with this mixture, almost to the top. Bake for about 15 minutes. Cool. Top each with milk-chocolate and sprinkle with crushed toffee (we used Almond Roca).

Thanksgiving: Maple Pumpkin Pie

This Thanksgiving was a small one. There was only Leah, Isaac, and I at home...oh, and the parents too :) Mom, being the angel that she is, decided to invite over an elderly woman by the name of Elizabeth. She was a character to say the least. We were glad to share our Thanksgiving dinner with her.

Once again, we ate like kings. Leah and I did most of the cooking, but mom did make her traditional stuffing and pumpkin pie.

I was determined to make a healthier pumpkin pie this year and to my surprise, I succeeded :)  While mom made her traditional pumpkin pie, I made a maple pumpkin pie (no sugar added, just simply pure maple syrup). It is amazing what a bit of maple flavor can do to any ordinary recipe! Sweet and creamy, this pie bursts with that "little extra" flavor.

 

Maple Pumpkin Pie

• 1 1/2 cups pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 2/3 cup real maple syrup (feel free to add in more, sweeten to your liking)
• 1 cup milk (I used almond milk, but you can even use half & half)
• 2 tablespoons all-purpose flour
• A pinch of cornstarch
• 3 eggs
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together pumpkin, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, milk, flour, and cornstarch. Mix in eggs one at a time. Pour filling into unbaked pie shell.
3. Bake for 1 hour, or until center is set.

Barbie Cake

Yesterday was my client's birthday. She LOVES barbies and LOVES the Little Mermaid. Months ago, I promised her that I would make an Ariel Barbie Cake for her birthday. When I walked into the door with it, she was thrilled. Isn't food such a wonderful thing when you have the opportunity to make it for other people?

Barbie Cake

2 boxes cake mix, any flavor you desire

Frosting:

1/2 cup butter

1/2 cup shortening

1 teaspoon vanilla

4 cups powdered sugar

1-2 tablespoons milk

Directions:

Preheat the oven to 350 degrees F. Grease a large ovenproof glass mixing bowl with shortening and dust with flour. Also grease and flour two round cake pans. Prepare the cakes as directed on the boxes. Pour one cake mix batter into the prepared bowl and the other cake mix batter into the two prepared round pans. Bake the bowl cake for 50-60 minutes (or until a cake tester inserted into the center comes out clean). Bake the round cakes as directed on the box. Cool for 10 minutes. Remove cakes from bowl and pans, and allow to sit on a wire rack until completely cooled. Gently trim the cake tops with a serrated knife if they are uneven, so stacking will be easier.

Frosting: Whip together the butter and shortening until light and fluffy. Blend in the vanilla. Gradually add in the powdered sugar. Add in milk until you reach a desired consistency.

Okay, here's the first step: On your serving plate, stack the two round cakes on top of one another, using the frosting as a glue. Make sure they are even. Now flip over the bowl-shaped cake so that the narrow end is on the top, and place this on the stacked round cakes; again, using the frosting as glue for the stacking. Insert the barbie into the center of the cake. In order to form a well-shaped skirt for the barbie doll, glue on random pieces of cake with frosting around the doll's waist. Cover the doll's upper body with plastic wrap, so frosting does not ruin her hair. See picture below.

Alright, step two: Put the barbie cake into the freezer for about an hour, more or less. This part is important because it prevents the cake from getting crumbs into the frosting. Next, make more frosting (I made a double batch at this point). Make your frosting any color you desire. (I did three bowls, one purple, one aquamarine, and one plain white.) Remove the cake from the freezer. Cover the cake with your base frosting, using a butter knife or a spatula. (I chose to do purple.) In order to make the frosting smooth, curve a piece of paper (hamburger style) into a semi-circle; gently glide the paper from the bottom of the skirt to the waist, smoothing the frosting as you go. See picture below.

 

Last step: This is the fun part! Decorate the cake however you like. I decided to make a break-front skirt, using the aquamarine color for the top layer. I used an icing tube with a flower tip to ornament the trim of the skirt. I also lined the skirt with white to give it a more prominent edge. For the finishing touch, I covered the top layer with edible pearls. See picture below.

Voila! The finished product. Thank you Leah, Ira, and Mom for helping me out :) I know I have a bazillion pictures on here, but one more I must show you...

Here is my client. As you can see, she was very excited :) Isn't she adorable?

The Cookie Monster!

COOKIES! So I decided to make cookies the other day. I made 3 types: Oatmeal White Chocolate Chunk, Double Chocolate Chip, and Peanut Butter. After laboring in the kitchen for a ridiculous amount of time, I delivered the cookies to people in my apartment complex. They were a big hit! And according to my friend, I am now official "Cookie Monster."

Oatmeal White Chocolate Chunk Cookies 

• 1 cup butter
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups rolled oats
• 2 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats, and white chocolate chips. REFRIGERATE DOUGH. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Double Chocolate Chip Cookies

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. REFRIGERATE DOUGH. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. 

Peanut Butter Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 (18 ounce) jar peanut butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped peanuts (optional)

Directions

1. In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. REFRIGERATE DOUGH. (Can I stress this enough? Haha.)
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
3. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

 

Fantastic Freezer Pie

Creamy, Tangy, Sweet, and Fruity. This pie is scrumpdiliumptious! I made this for Sunday dinner, when some family members came to see Leah. This dessert is easy and a definite crowd-pleaser. You can use any type of sherbert...be creative.

INGREDIENTS:

1 (8 ounce) package cream cheese,

softened

1 (7 ounce) jar marshmallow creme

2 cups raspberry sherbet, softened

2 cups whipped topping

1 cup raspberries

1 (9 inch) graham cracker crust

DIRECTIONS:

1. In a mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in whipped topping. Stir in the raspberries. Pour into crust. Freeze until firm. remove from the freezer 10 minutes before serving. The pie may be frozen for up to 3 months.

Pumpkin Cheesecake

I opened some pumpkin puree a while ago and it has been staring me in the face. I finally decided to do something with it and made a pumpkin cheesecake. I topped it with cranberry sauce and some candied walnuts.

Pumpkin Cheesecake

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Cranberry Sauce


I cup craisins
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
dash of cinnamon
Directions:
Combine the craisins and water in a medium saucepan. Turn on medium-high and boil for a few minutes to rehydrate the cranberries. Stir in the sugar. Simmer until mixture is the consistency like that of cherry pie filling. (You may need more or less water.) Turn off the heat, and stir in the vanilla and cinnamon. Cool and spread on top of cheesecake.


Candied Walnuts


1 cup walnuts, coarsely crushed
drizzle of vegetable oil
1/4 cup cinnamon-sugar mixture
Directions:
Lay the walnuts on a cookie sheet, drizzle with oil and sprinkle with cinnamon-sugar mixture. Stir with hands. Bake for about 10-15 minutes in a 300 degree oven, or until toasted. Check and stir several times during baking. Cool and sprinkle on top of cheesecake.

Chicken and Chocolate

Hey everyone! Sorry, I have been busy lately and haven't had time to blog. It's been weeks since my last post...oh well :) Stu and Amber came to visit us, so for dinner I made Roman-Style Chicken. It had a good flavor and was moist, from what I heard. For dessert I wanted to do something special. Amber LOVES peanut butter, so I made her a chocolate peanut butter cake. I posted this recipe months ago, but I decided to make it again. It was delicious! Definitely one of my favorites, and this is coming from a girl who doesn't really like cake all that much.

Roman-Style Chicken

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

DIRECTIONS: 

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Chocolate Peanut Butter Cake

Chocolate Cake:

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Peanut Butter Frosting:

 1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners' sugar

DIRECTIONS:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it can get light and fluffy. TO ASSEMBLE: place one cake on a plate. Cover with half of the frosting. Sprinkle on chopped peanut butter cups. Stack second cake on top. Cover with rest of frosting. Sprinkle on remaining peanut butter cups.

Rhubarb Peach Cobbler

Alright, well June 22nd was Dad's 66th birthday. Can you believe it?! It's pretty crazy how fast the years are flying by...Dad is still going strong though. I love that guy. He got to spend his birthday roaming Cabela's looking for fishing gear with a friend, Brent. Mom was gone to NM, so I wanted to do something special. When he arrived home, I surprised him with a Rhubarb Peach Cobbler (cake is way overrated, haha). He really liked the cobbler. Wahoo! Friends in the picture include Brent and Isaac's "girlfriend" Katie. This cobbler is delicious because it is not overly sweet and has unique twist with the rhubarb and peaches. Enjoy :)

Rhubarb and Peach Cobbler

Ingredients

9 1/2 ounces all purpose flour, approximately 2 cups

1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar

1 tablespoon freshly grated lime zest (optional)

1 teaspoon kosher salt, plus 1/4 teaspoon

4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish

1 1/2 ounces shortening, chilled and cut into small pieces

1 1/2 ounces ice water, approximately 3 tablespoons

2 tablespoons cornstarch

1 pound rhubarb, chopped into 1/2-inch pieces

1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces

1 tablespoon freshly squeezed lime juice

Directions

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and shortening and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 50-60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Dinner Party

Last week, Carolyn and Lon came over to unwrap the remainder of their wedding gifts. Carolyn's mom and sister joined us for the activity. Well, as you may know, I LOVE cooking for a crowd. I actually look for a reason to cook for a group of people. So I made Shrimp Bruschetta for the appetizer (copy-cat recipe from Red Lobster), 2 kinds of Manicotti for the main dish: Sausage and Spinach, and Apple  Strudel for dessert. It was scrumptious!

Shrimp Bruschetta

INGREDIENTS

12 medium shrimp, peeled and deveined

2 tablespoons canola oil

1 French baguette

1/4 cup melted butter

2 teaspoons granulated garlic

2 ripe tomatoes, diced

2 large, fresh basil leaves, chopped (or 2 teaspoons prepared fresh basil)

2 tablespoons diced red onions

1/4 cup balsamic dressing (use your favorite or substitute equal parts olive oil and balsamic vinegar)

Salt and pepper, to taste

Nonstick cooking spray, as needed

4 bamboo skewers (soaked in water for 2 to 3 hours)

INSTRUCTIONS

Place 3 shrimp on each skewer, all facing the same direction. Push shrimp together tightly to hold together.

Brush shrimp skewers with canola oil and season lightly with salt and pepper.

Prepare the grill by spraying the grates with nonstick cooking spray. Turn grill to high.

Grill skewers for approximately 2 minutes per side, until shrimp are opaque and firm. Remove skewers from grill and chill in refrigerator for 3-4 hours (shrimp skewers can be made one day ahead).

Slice French baguette into 1/2-inch slices. Brush with melted butter and season with garlic and salt and pepper to taste.

Toast baguette slices in pre-heated 350-degree oven for 4-5 minutes or until golden brown. Remove from oven and hold at room temperature.

Combine tomatoes, basil, onion and balsamic dressing in small bowl; toss gently to incorporate dressing.

Remove shrimp from skewers and toss with tomato mixture.

Top toasted baguette slices with shrimp mixture.

Manicotti (Sausage or Spinach, you choose)

INGREDIENTS

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound sausage or frozen spinach, thawed

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces

DIRECTIONS

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and sausage. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. (Skip this step if using spinach)

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture (or spinach) into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat (spinach) mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Apple Strudel

INGREDIENTS

4 Granny Smith apples, peeled, cored, halved, and thinly sliced

a splash of apple juice
2 T. lemon juice
2 t. cinnamon
1/2 c. brown sugar, packed
1/2 c. crushed graham crackers
2 T. butter, cut into pieces
6-7 sheets phyllo dough
1/4 c. butter, melted for brushing the phyllo sheets
1 T. granulated sugar
DIRECTIONS

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the apples, apple juice, lemon juice, cinnamon, brown sugar, cookie crumbs, and butter in a large bowl. Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar. Bake for 30 minutes, until golden brown. Sprinkle with cinnamon and confectioners' sugar. Top with homemade whipped cream.

Shrimp Herb Fettuccine Alfredo and Cookies 'n' Zing Cheesecake

These dishes were so yummy :)  My favorite was the Shrimp Alfredo. I cannot stand shrimp, it seriously makes me gag. But after making this dish today, I realized that the reason why I hate shrimp so much is because of the way it is cooked. Most people overcook it so it ends up having a chewy/sponge-like texture...bleh. The key is to cook the shrimp only until it is slightly white and pink, (but still has a little transparency), about 3 minutes, and then add the hot alfredo sauce to it. It makes all the difference in the world. For the Cookies 'n' Zing Cheesecake, it was really tasty and had an assortment of flavors and textures. But I realized something, I do not like chocolate. I love fruity things, but not rich chocolate. So if you like chocolate, try this cheesecake because it is delish.

Shrimp Herb Fettuccine Alfredo

1 pound fettuccine pasta

2 Tablespoons butter

1 Tablespoon minced garlic

basil and oregano

1 pound raw shrimp (it should be gray, not pink!)

1 cup heavy cream

1 cup milk

1/2 cup sour cream

1 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese

1 teaspoon minced garlic

salt and pepper to taste

basil and oregano

1 Tablespoon cornstarch mixed in 1 Tablespoon water (may be optional) 

1 Tablespoon chopped fresh parsley

*Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large skillet, saute shrimp, garlic, and herbs in butter for about 2-3 minutes. In a saucepan, whisk together cream, milk, and sour cream. Bring to a small boil, slowly whisk in cheeses. Reduce heat and continue to stir for about 3 minutes. Stir in garlic, salt and pepper, and basil and oregano. Stir until cheeses are melted. You may need to whisk in cornstarch mixture if the sauce does not thicken completely. (I added the cornstarch mixture because I am hate waiting for a sauce to thicken.) When sauce has thickened, pour into skillet full of shrimp. Stir in parsley and cook for about 1 additional minute. Serve over pasta.

Cookies 'n' Zing Cheesecake

2 cups chocolate sandwich cookie crumbs

3 Tablespoons butter, melted

1/4 packed brown sugar

1/2 teaspoon ground cinnamon

2 pounds cream cheese, softened

1 1/4 cups white sugar

1/3 cup heavy cream

2 Tablespoons flour

1 teaspoon vanilla extract

4 eggs

1 1/2 cups chocolate sandwich cookie pieces

16 ounces sour cream

1/4 cup white sugar

1 teaspoon vanilla extract

1 cup heavy cream

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla extract

*Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a bowl; firmly press evenly onto bottom of a 10-inch spring-form pan. (Note: only use the wafer part of the cookie if using Oreos, the cream filling makes the crust soggy.) Bake at 350 degrees for 5 minutes; set aside and cool. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces. Pour in remaining batter. Bake at 350 degrees for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla. Spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven for 30 minutes. Remove cheesecake and let cool completely on a wire rack. When cheesecake is cooled, remove ring from spring-form pan. (Note: run a knife along edge of ring before removing.) Combine 1 cup cream and chocolate chips in a saucepan. (I would recommend using milk chocolate chips or white chocolate chips. For me, the semisweet chocolate chips made the cheesecake way too rich.) Stir over low heat or until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. (This should be about 4-6 hours.) Remove 1/2 hour before serving, and enjoy!