cajun chicken pasta

 
The cajun chicken pasta was perfect and we enjoyed every bite. I declare it a Hall of Fame. Can we have dinner all over again?? You've got to try this one!

cajun chicken pasta (blog: or so she says)
4 boneless, skinless chicken breasts, sliced thin
linguine noodles
4 teaspoons cajun seasoning
2 thinly sliced green onions
4 cups heavy whipping cream
4 tablespoons chopped sun dried tomatoes
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 to 1 1/2 cups grated Parmesan cheese

Toss chicken in cajun seasoning. Oil pan and cook until done. Reduce heat and add all the additional ingredients. Bring to a boil, then reduce the heat and let simmer until thickened. Serve over linguine, sprinkled with Parmesan.

What I have to say- the 4 cups of whipping cream scared me a little bit. No doubt whipping cream is to-die-for but I had to cut it down quite a bit just for peace of mind. I only used a half cup and it was still fabulous.

paula deen's double chocolate gooey butter cake

 
Take a look at the ingredients in this cake and guess how delicious and rich it is. You're absolutely right.
My husband and I lived in St. Louis for 4 years with our one then two kiddos. I was always curious about gooey butter cakes because they were always at the check-out at Schnucks or Shop n Save. I wasn't curious enough to try one because they weren't chocolate. This one is double chocolate so how could I not try it?
paula deen's double chocolate gooey butter cake (Food Network Magazine, Jan/Feb 2011)
1 (18.5 ounce) package chocolate cake mix
3 large eggs
1 cup unsalted butter, melted, plus butter for the pan
1 (8 ounce) package cream cheese, at room temperature
3 to 4 tablespoons unsweetened cocoa powder, to taste
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped unsalted nuts
whipped cream, for topping (optional)

Preheat the oven to 350. Lightly butter a 9x13 inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture in to the pan and set it aside.
In the bowl of a stand mixer fitter with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining two eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.
Bake the cake for 40 to 50 minutes. Be careful not to overcook it; The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.

kiss cookies (peanut blossoms)

 


Happy Valentine's Day! You won't want to miss tonight's dessert- something like double chocolate gooey butter cake. Kisses to you!

kiss cookies (Hershey's Peanut Blossoms)
48 Hershey's kisses (I used half as many and I used caramel-filled kisses)
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
red granulated sugar for Valentine's Day

Heat oven to 375 degrees. Remove wrappers from kisses (keeps kids busy!)
In a large bowl, beat shortening and peanut butter until well blended. Add white sugar and brown sugar, beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately place KISS on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Made 24 cookies this morning.

heavenly egg salad

Lately every time I have gone to the store I have picked up a dozen and a half eggs. I suddenly had more eggs in my fridge than I knew what to do with. When my oldest asked for an egg salad sandwich for lunch today I was thrilled.

heavenly egg salad (allrecipes.com)
6 eggs
1/4 cup mayonnaise (I used light)
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together the mayonnaise, dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

simple sicilian salad dressing

simple sicilian salad dressing (allrecipes.com)
1/2 cup extra virgin olive oil (I use less)
1/3 cup balsamic vinegar
1 1/4 teaspoons dried oregano
salt and pepper to taste

Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 8 servings.

christmas in february

When I saw my friend Annie's stockings a few years ago I've wanted some like them ever since. I thought about them and thought about them until I finally mustered up the courage to ask her if she wouldn't mind if I copied them. She's an artist. A real artist. So I wasn't quite sure if she would want her works of art duplicated. But she said yes so I got to work right after Christmas. I'm feeling quite jolly now that my stockings are complete! Now when my husband and I look at houses I don't wonder so much about square footage or if it has a gourmet kitchen but rather how will my new stockings look in that house?! And I can't stop thinking about other foods to add to the collection. If you have any great ideas, let me know.
If you'd like to see some of Annie's other goodies you can see her work at her etsy shop called olives on a string.

praline-pecan french toast

How about a little dessert for breakfast? Of course the answer was yes and everyone loved it.
praline-pecan french toast (Southern Living Magazine, February 2011)
1 (16 ounce) French bread loaf
1 cup firmly packed light brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
3/4 cup chopped pecans
4 large eggs, lightly beaten
1 cup 2% reduced fat milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13x9-inch baking dish. Sprinkle with chopped pecans.
Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
Preheat oven to 350. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.