Chocolate Toffee Cookies

If you're a woman, a normal woman, you get chocolate cravings that just can't be fixed with a low-fat, low-sugar chocolate cookie!  I am definitely one of those women and lately, I have had a hankering for some good, homemade chocolate cookies!  Now I know that eating cookies doesn't exactly help you stay on track with being healthy, but you gotta live a little, right?!  Right.  Plus, making homemade goodies as opposed to what you buy in the store is MUCH better for you because you are making them and can control the ingredients that go into your body.  Now, I'm by no means a "sweet" person; I prefer savory foods much more.  But one thing I have found as I've gotten older is that after every savory meal, I always crave a little something sweet (usually something chocolatey).  So, to assist in these after-meal cravings, I am going to start baking more...a lot more....like, on a regular/weekly basis!  I figured whatever I make, I can freeze half or send them along with Chris to work!  I'm also thinking that I may make some things smaller and in more bite-size pieces so we don't feel so bad about eating them, but still kill that craving!

These cookies, were not bite-size...not at all!  In fact, the first batch that came out, were the size of monster cookies!  No kidding.  They were huge, so we've been picking at them and not eating the whole thing at once.  I made the other batch much smaller and they're pretty close to a normal cookie size.  Oh geez, these things are good...I mean, really, really good.  They're like a Heath bar inside a chocolate cookie!  I'm not a super big fan of Heath bars (I'll eat them them, but they're certainly not the candy bar I pick out while in the checkout line at the grocery store...I'm more of a Butterfinger Crisp, Snickers, Baby Ruth or Peanut M&M's girl), but I love the way the toffee pieces melt inside the cookie, but don't melt all the way so that they're still crunchy too...mmmm.  And I put milk chocolate chips in there for an added double-chocolate goodness.  These things could almost be considered sinful.  The best part about these cookies (my favorite part) is that they're like the perfect cookie - crispy and crunchy on the outside and soft and chewy on the inside.  The only thing I think wasn't perfect about them is that they needed more heath pieces...maybe next time.

Chocolate Toffee Cookies
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Ingredients
16 oz. Semi-sweet Chocolate, chopped
1/4 cup Butter
1 3/4 cups Brown Sugar, packed
4 Eggs
1 Tbsp. Vanilla Extract
1/2 cup Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
16 oz. Toffee Bits
8 oz. Milk Chocolate Chocolate Chips

Directions
Combine the chocolate and butter in a double boiler over simmering water; stir periodically until well blended.  Remove from heat and let cool to room temperature.

Meanwhile, combine the brown sugar and eggs in a large mixing bowl and beat for 5 minutes.  Add in the in the vanilla and chocolate mixture; mix well.  In a small bowl, whisk together the flour, baking powder and salt.  Stir into the chocolate mixture.  Add in the toffee pieces and chocolate chips; mix well.  Chill, covered, for 1 hour or until the dough is firm.

Preheat the oven to 350 degrees.  On a parchment lined cookie sheet, drop the dough by teaspoon fulls, 2 1/2 inches apart from each other.  Bake for 15 minutes or until the tops are dry and cracked, but the cookies are soft.  Let cool.  Store in an air-tight container for up to 2 weeks.

Source: Adapted from Grand Temptations

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Roasted Pork Loin

Since I've revamped my blog, I have had a few things in mind that I wanted to incorporate not only into the blog, itself, but also my weekly menu planning.  But, I have to remember to do one thing at a time and not get ahead of myself (which is easy for me to do when my mind is going a million miles a minute)!  One of the new things I have added into my weekly menu planning and posting is Fake-Out Take-Out Friday, where I (on most Fridays) plan my own take on our favorite take-out foods!  Another new feature I have started to incorporate starting this past week is Sunday Suppers at Home, highlighting a home cooked dinner that is reminiscent of my childhood, where we had sit-down dinners together as a family every Sunday!

This week, as I am pulling things out of the freezer to use up, I decided to make a Roasted Pork Loin and let it cook all day long in the crockpot!  Dinners seem to taste the best when you can throw everything into a big pot and let it cook all day long!  This recipe was one of those that, literally, had less than 5 minutes of prep time and just did it's thing in the crockpot while I ran errands and tackled some chores around the house!  When it was time to pull the pork out and we were ready to eat, I barely had to use a knife to cut it - it was so juicy and tender; it literally just melted in our mouths! 

Roasted Pork Loin
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Ingredients
3-4 lb. Pork Loin
2 packets Dry Onion Soup Mix
3 cups Chicken Broth
6 Tbsp. Soy Sauce
6 Tbsp. Garlic, minced
Pepper

Directions
Place the pork loin in a crock-pot, adding in the onion soup mix, chicken broth and soy sauce.  Add in the garlic, leaving as much as possible on top of the pork loin.  Season with pepper and cook on low for 8 hours.

Serve with cooking liquid on the side as Au jus. 

Source: Adapted from allrecipes.com

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Pumpkin Pie Snickerdoodle Bars

A "must-have" ingredient to have around during the holidays is pumpkin.  My cupboard always has at least a couple cans of it in there from September through February.  Typically, when you think of dessert for the holidays, you think of pumpkin pie.  Sure, there are the festive cranberry desserts, homemade sugar cookies, truffles, cheesecakes and an assortment of other delicious sweet treats, but you can almost always guarantee that there will be some sort of pumpkin dessert there!  In my family, it's either pumpkin pie or pumpkin roll! 

While I love the flavor of warm pumpkin pie topped off with a dollop of homemade whipped cream, by the time Christmas rolls around, I'm about sick of it!  So, I set out on a mission this year to find another dessert that would still carry through the pumpkin tradition but add a little something else to the table.  Boy, did I ever find it!!!  Another individual, Beantown Baker, who shares a mutual love for cooking had posted about this on an online food community we belong to and I don't know if it was the name or the picture she took (or maybe even both), but as soon as I saw this recipe, I knew I had found "the one!"  I had bookmarked the recipe back in the Fall and kept it in the back of my mind for the perfect opportunity to not only indulge myself, but also others on what looked (and sounded) to be a delectable treat for our tastebuds!  Chris' Christmas party for work was coming up and as soon as the email went out to determine who was making what, I immediately piped in stating that I would be bringing Pumpkin Pie Snickerdoodle Bars.  They ended up being a hit not only here at home but also at the party!  The rich flavors and creamy texture was pure decadence!

Pumpkin Pie Snickerdoodle Bars
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Ingredients - Snickerdoodle Layer
3 cups Flour
2 Tsp. Baking Powder
1 Tsp. Salt
2 cups Brown Sugar, packed
1 cup Butter, at room temperature
2 Eggs, at room temperature
1 Tbsp. Vanilla Extract

Pumpkin Pie Layer
1 cup Flour
1 cup Sugar
1 stick Butter, at room temperature
1 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Pumpkin Pie Spice
2 Eggs, at room temperature
1 1/2 cups Pumpkin

Cinnamon Sugar Layer
2 Tbsp. Sugar
2 Tsp. Cinnamon

Icing
1 oz. White Chocolate, chopped
1/4 Tsp. Pumpkin Pie Spice

Directions
Preheat oven to 350 degrees.  Lightly grease a 9x13" pan and lay a sheet of parchment paper across the pan so it hangs slightly over the edges.  - The parchment paper is an optional step; however, it will make it much easier to get the bars out later.

To make snickerdoodle layer:
Sift together flour, baking powder and salt; set aside.  In a large bowl, beat together sugar, butter, eggs and vanilla until smooth.  Gradually stir in the flour mixture until well-blended.  Spread into pan evenly.  - The batter will be thick like cookie batter. 

To make pumpkin pie layer:
In a large, bowl combine all of the ingredients and mix together.  Pour over the snickerdoodle layer, smoothing out the top and making it even.  - You can use the same bowl to mix this batter as you did for the snickerdoodle layer and don't even have to rinse it out!

To make cinnamon sugar layer:
Combine cinnamon and sugar together in small bowl and sprinkle on top of the pumpkin layer.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Let the bars cool completely (at least 1 hour).  - You'll find that the bars will deflate a bit and remain somewhat pie-like on top.  You'll also find the edges of the bars to be more firm than the middle but are still just as good!

To make the icing:
After the bars have completely cooled, melt the chocolate in a double boiler (on low heat) or in a zip-lock bag (on low power).  Stir in the pumpkin spice (or knead in if using zip-lock bag).  Using a spoon or cutting off the corner of the bag, drizzle the mixture on top of the bars in a criss-cross pattern.  Let cool for about 30 minutes or until icing hardens. 

Use the parchment paper to lift the bars out of the pan and set on a cutting board.  Cut into bite-size squares and store in an air-tight container.

Source: Dozen Flours

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Shrimp & Vegetables

My love for Rachael Ray will most likely never end as long as she continues to entertain us with her cooking!  As I have mentioned previously, I have been watching her since she first started 30 Minute Meals - there is something so familiar and fun about her, which is what makes her a joy to watch!  Plus, she makes cooking desirable because she brings it down to you, unlike other chefs, she makes meals that are easy for the average person to prepare that don't take all day and require a slew of sous chefs to assist, nor ingredients that are unfamiliar or (not to mention) difficult to find in your everday grocery store!  Another trait that I enjoy of hers is that she puts a fun spin on traditional meals, so while you may have an entree that you love to make frequently, she shows you various ways to spice it up so you don't become tiresome of it.  She also makes budget-friendly meals as well since we all know cooking good dinners can cost a lot and going out to eat regularly doesn't help the wallet either!  One of my favorite things she has incorporated throughout the years is her take on take-out: fake-out take-out, that is!

Lord knows I love some good take-out, especially when it's Chinese!  But, it's not always the healthiest for you and while it may be kinder than most on your wallet and allows you to eat off it for days, it's not being so kind to your waistline!  One thing that Rachael points out is that when you cook at home, you have the ability to control what ingredients you're actually putting into your body.  Now I will admit that there are some things that you just can't make at home and are MUCH better as take-out; however there are many dishes from your favorite restaurants that you can make at home that taste just as good and you can feel good about eating it: financially and health-wise.

In my weekly menu planning, I would like to start incorporating more take-out style meals that are homemade.  What better night to have take-out than Friday?!  Hence, Fake-Out Take-Out Fridays!  I recently made fake-out Shrimp & Vegetables with rice and it was really good; we didn't feel the least bit guilty about eating it!  I used fresh vegetables with big pieces of shrimp and like traditional Chinese food, we ate off it for days!

Shrimp & Vegetables
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Ingredients
1 lb. Shrimp, peeled and deveined
3 Tbsp. Vegetable Oil
Salt
Pepper
2 Tbsp. Fresh Ginger, grated
4 cloves Garlic, minced
2 Tsp. Ground Coriander
5 Scallions, cut into 2" pieces
6 oz. Mushrooms, sliced
1 Medium Red Bell Pepper, cut into 3" chunks
1 Medium Orange Bell Pepper, cut into 3" chunks
1 Medium Yellow Bell Pepper, cut into 3" chunks
3 Tbsp. Hoisin Sauce
3 Tbsp. Soy Sauce
2 Tbsp. Water

Directions
Preheat oil in a large skillet on Med-High heat.  Season shrimp with salt and pepper; add to skillet cooking until pink (about 4-5 minutes).  Remove shrimp onto a plate and set aside.

Add in ginger, garlic, coriander and vegetables; stir-fry 3-4 minutes then drain remaining oil.  In a small bowl, combine hoisin, soy sauce and water; pour over vegetables.  Add shrimp back into skillet and toss to combine.  Cook for another 2-3 minutes or until heated through.

Serve immediately over rice.

Source: With a Cherry on Top

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Honey Lime Salmon

Do you ever have those days where it's geting close to dinner time and you know you have to cook, but you have absolutely no idea what to make because you A). didn't plan out your weekly menu like you were supposed to, B). didn't go to the grocery store because you didn't plan out your weekly menu and C). didn't take anything out of the freezer because you, yep, didn't plan out your weekly menu?!  Moral of the story: PLAN OUT YOUR WEEKLY MENU!!!  As you know, we've been trying to eat a bit more healthier in our house, so we have a freezer stocked with an assortment of seafood; in trying to use up the meat and seafood we have, I decided to wing it on dinner and pulled out some salmon since it's usually pretty easy to prepare and always well-liked.

Now that I had solved the first problem of figuring out what to have for dinner, I had to move onto the next of how I was going to prepare it.  Not wanting to run out to the grocery store for a few ingredients, I once again, had to tap into that creative side and work with what I had.  I rummaged through the cupboards and the fridge and came up with a couple of ingredients that I thought may work well together: honey and limes.  I like the sweetness of honey combined with citrus flavors...top that off with a little heat from some red pepper flakes and voila, you have Honey Lime Salmon!

To my delight, this dish was delectable!  The salmon wore the flavors well; it was a light dish but with various depths of flavor blended together to really make it a meal.  Plus, it's something that can be made all year long and the leftovers go great on top of a nice, crunchy salad...yum!

Honey Lime Salmon
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Ingredients
6 Salmon Fillets
1/2 cup Honey
1 Lime
2 Tbsp. Cilantro, minced
1 Tsp. Red Pepper Flakes
Salt
Pepper

Directions
In a small bowl, combine honey, the zest of 1 lime and the juice of 1 lime; mix well and alter ingredients according to taste.  Mix in cilantro, red pepper flakes and salt and pepper to taste.  - Alter the red pepper flakes according to your like/dislike of heat in foods.

Place salmon in a dish and pour honey lime marinade on top; refrigerate for about 15 minutes to let flavors soak through.  - Do not marinate fish longer than 15 minutes prior to cooking as it will become mushy.

Preheat grill (indoor or outdoor) on Medium heat.  Grill salmon 4-5 minutes on each side and serve immediately.

Source: With a Cherry on Top

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White Chicken Chili & Homemade Tortilla Crisps

Winters in the South are much different than in Michigan!  The "normal" fifty degree days with sunshine sure beats tempartures below zero with snow drifts that even some of the heaftiest snow blowers can't even cut!  But even in South Carolina, it gets cold enough for you to want to curl up in front of the fireplace with a warm, cozy blanket and a nice, hot bowl of soup!  Chili is probably my favorite type of soup - it's hearty enough to stand on it's own, it's very versatile and it's one of those things that definitely has a place of it's own on my list of comfort foods! 

A popular twist to the delightful dish is White Chicken Chili and if you've never tried it, oh my, you are missing out!  With flavors reminiscent of Santa Fe, this hearty recipe is a sure-pleaser!  Not only is it an easy and quick meal to prepare, but it's a wonderful dish that works well for get-togethers and parties alike!  While I usually prefer corn bread as an accompaniment, I chose to make homemade tortilla crisps to serve on top instead.  The smokiness of the cumin-flavored crisps with the creaminess of the chili was delish and not a single drop was left!

White Chicken Chili & Homemade Tortilla Crisps
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Ingredients
1 lb. Grilled Chicken Breast, cubed
1 16oz jar Salsa Verde
4 16oz cans Cannelini Beans
1 lb. Pepper Jack cheese, cubed
Sour Cream
Cilantro
6 Flour Tortillas
Olive Oil
2 Tbsp. Ground Cumin

Directions
Preheat oven to 350 degrees.  Meanwhile, in a large pot, add chicken, salsa and beans (including the juice - do not drain them).  Cook on Med-High heat for 20 minutes or until heated through.  Stir in cheese and cook until melted.

While chili is cooking, cut tortillas into 1" strips and then, again, in half.

Spread strips out onto an ungreased baking sheet. Drizzle lightly with oil and sprinkle cumin on top, covering each piece. Bake for 10-12 minutes or until crisp and slightly browned.

Serve chili immediately and garnish with tortilla crisps, sour cream and cilantro.

Source: With a Cherry on Top

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Things I ♥...Brown Sugar Body Scrub

I stumbled upon this idea on a favorite blog that I follow: Bake at 350.  I had been looking for a nice gift idea that I could give to some of the women in my life for Christmas, but didn't know what!  I wanted it to be something special, something unique and something they could enjoy.  I had received an update on my Google Reader that Bake at 350 had a new post, "Sugar can make you pretty...Works For Me Wednesday."  Apparently, her obsession with C&H Sugar helped her stumble upon the idea of making a body scrub and with all things: brown sugar!!!.  I have to admit that I probably would've never would've thought of giving something like this had I not seen the cute little packaging she used to store it in. 

Once again, that little light bulb went off in my head and I realized that this could be special, unique and enjoyable all at the same time!  Special: because it's a homemade gift from the heart.  Unique: because it's made from brown sugar.  Enjoyable: because it feels oh, so good on your skin!  I decided at that point, this would be a great Christmas gift and even a good birthday gift for friends throughout the year!  I immediately started thinking about the cute packaging I could use to send these in and decided on mason jars with festive scrapbooking paper and fun ribbon that was already at my dispense!  While Christmas is not here yet, I can tell you that I sent one to my Mom for her birthday and she absolutely LOVED it!

Brown Sugar Body Scrub
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Ingredients
1 cup Brown Sugar (light or dark)
1 cup Sugar
3/4 cup Almond Oil
2 Tsp. groundCinnamon
2 Tsp. ground Ginger
2 Tsp. groundNutmeg
2-16oz Glass Containers (with lids)

Directions
In a medium size bowl, mix together the sugars, cinnamon, ginger and nutmeg (making sure you get out all of the lumps).  Add in the almond oil and mix well.  Spoon into containers and place lid on, ensuring it's tightly secured. 

Decorate to your liking and include directions: Scoop 1-2 Tsp. onto body and gently massage into skin.  Leave on skin for 3-4 minutes and then rinse off with water.  Skin will become smooth and tight.

Source: Adapted from C&H Sugar

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Savory Sweet Potato Fries

Most people are either savory or sweet when it comes to their preference of food genre.  Me?  I'm a savory girl (for the most part)...I'll take a big, fat juicy cheeseburger over a piece of cake any day!  Don't get me wrong, I do occasionally go on an old fashion chocolate binge - what woman wouldn't?! 

Being in the savory category can be good for you or it can be bad, especially if you tend to crave the not-so-good things for you (like cheeseburgers)!  In trying to stay on top of what we eat, french fries are definitely out of the question (not indefinitely, though).  Sweet potato fries, however, are not!  I don't remember when it was that I, all of a sudden, became a fan of sweet potatoes!  I remember as a kid, at every holiday gathering, someone would make a sweet potato casserole and the thought of it, just made me cringe!  I don't know what it was about it that I didn't like because I don't recall ever trying it.  Maybe it was the words "sweet potato" - it sounded so much like a grown-up vegetable!  Or maybe it was the idea of putting marshmallows and cinnamon on (what I thought were) potatoes!  Yuck...who does that?! 

But, my time finally came when I tasted the quite delicious sweet potato fry; it was like the clouds separated and angels were singing!  They were just regular fries seasoned with salt and pepper and dipped in ketchup...YUM!  It was the best of both worlds: sweet and savory.  It was at that moment, that I offically became a fan.  I recently wanted to introduce Chris to my love as well (he had never had them), so when I did, he literally said "Oh my God, these are SO good!"  They have now become a weekly staple in our household and we can't go to the grocery store without stocking up on sweet potatoes.  BUT, when you eat something on a regular basis, you begin to become tiresome and we don't want that to happen - not with our beloved sweet potato fries.  So, I needed to find a way to change them up every now and then just to keep our interest piqued.  I came across this recipe (I believe) in Fitness Magazine quite some time ago; I tucked it away in my recipe book for the day that I would stumble upon it again, which wasn't all that long ago.  To our delight, the fries were amazing!  The combination of spices used married so well with the sweetness of the potato...it truly was heaven!

Savory Sweet Potato Fries
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Ingredients
3-4 Medium Sweet Potatoes, peeled
1/2 Tsp. Salt
1/2 Tsp. Cumin
1/2 Tsp. Chili Powder
1/2 Tsp. Paprika
1/4 Tsp. Pepper

Directions
Preheat oven to 425 degrees.

Cut the potatoes into quarters and halve the quarters (to make bite-size pieces).  Arrange pieces on a large baking sheet misted with non-stick spray. 

In a small bowl, combine seasonings and sprinkle over potatoes.  Bake for 20 minutes or until brown and tender.

Source: Adapted from Fitness Magazine

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Pumpkin & Peanut Butter Dog Cookies

Next to my love for food is my love for animals, especially my baby, Bailey!  After my move to the South, I knew it was only a matter of time before I'd get a puppy!  Neither of us had ever adopted before; however it was something we had been considering for a little while and decided to take the leap in October!  We went to our county animal shelter and fell in love with a little (well, not so little anymore) Black Lab/Rottweiler mix!

She has been an absolute joy (for the most part); however her little puppy antics and mischevious behavior have not gone unnoticed!  She's definitely still a puppy and has certainly had her naughty moments (especially recently).  BUT, she does have her moments when she is oh, so sweet and cuddly and affectionate and on her best behavior; it's those times when she deserves a treat! 

I've always wanted to try my hand at making homemade dog treats and I thought what better time than now?!  Christmas is right around the corner and it would be a great stocking stuffer for Bailey and a great gift for all of our little furry friends in our family!  I chose the Pumpkin & Peanut Butter biscuits I found on allrecipes.com because I already had the ingredients and I thought, if I were a dog, those would be the ones I would choose!  I was a little nervous because I've never made them but figured dogs eat most things, right?!  So what's the worst that could happen....they may not turn out the best, but they'll still get eaten!  They ended up turning out very well and Bailey sure didn't hesitate to inhale the first one I gave her!

Pumpkin & Peanut Butter Dog Cookies
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Ingredients
2 1/2 cups Flour
2 Eggs
1 cup canned Pumpkin
1/2 cup Peanut Butter
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
1 cup Carob Chips
Sugar Sprinkles

Directions
Preheat oven to 350 degrees.

In a large bowl, mix together the flour, eggs, pumpkin, peanut butter, salt and cinnamon.  Add water and flour as needed to make the dough workable as it should be dry and stiff (like sugar cookie dough).  On a floured surface, roll out the dough to 1/2" thick.  With floured cookie cutters, cut dought into desired shapes and place on a parchment-lined cookie sheet. 

Bake for 30 minutes and let cool on a wire rack.  - I do a variety of small and large treats for the small and large dogs in our family; the smaller treats only need to bake for 10-15 minutes (depending on your oven temperature).

To frost the cookies, melt carob chips in a double boiler (stirring frequently) to the consistency of melted chocolate.  Fros the cookies by dipping them into the melted carob or using a knife to cover their surface.  While carob is still wet, sprinkle desired decorations on top.  Set out on parchment paper to dry.  Store in an air-tight container up to 2 weeks to keep fresh.

Source: Adapted from allrecipes.com

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Stuffed Poblano Peppers

While food happens to one of my most favorite things in this world, what you don't know is that my favorite kind of food is Mexican!  Whenever Chris and I discuss where we want to go out for dinner, my first choice is almost always Mexican (even if I don't say it out load with the fear that he may become tired of my suggestion(s), it still looms in the back of my mind)!  I could eat it everyday, which means it would be darn near impossible for me to turn down an opportunity to make it at home.  The love for Mexican cuisine even carries throughout my family...when getting together with my parents, that is always the food of choice when we go out!  It has even become a yearly tradition with my extended family....every year we all get together to make homemade tacos.  Yes, they are homemade because we even make the corn shells with a taco press.  The work becomes an all day process, but at the end of the day when we all sit together and pile those tacos into our bellies, it is SO worth the wait every year!

I had quite a bit of Chorizo in the freezer and trying to use up what we have before going out and buying more groceries, I had to really start getting creative!  Normally, I love chorizo for breakfast.  Give it to me in my scrambed eggs, omelet, breakfast casserole...you name it, I love it (for breakfast that is).  Chris had never had chorizo before and while we both love breakfast foods, I wanted to make something different; something that would really make him fall in love with chorizo like I had!  Someone had recently mentioned stuffed peppers and they had been sounding good for quite some time.  The light finally went off - Stuffed Poblano Peppers!  I've never made them before, nor had I ever tasted them.  I didn't have the slightest idea what I was going to put in them or how I was going to prepare them.  So, I started running through my Mom's Stuffed Pepper recipe and figuring out how I could tweak it to suit this dish appropriately.  With a few switch-a-roos of ingredients, I came up with my own creation of what I have found to be a quite popular dish! 

I ended up serving them with Mexican Fried Corn and it was SO GOOD!  This entire dish was something I, literally, pulled out of the air and made on a whim.  With no direction and no idea of what I was doing, I was pleasantly surprised with how it turned out!  Man oh man, was this good!  It's not very often I give myself a pat on the back for a well-created dish; however, there is that rare occasion and this was definitely one of those occasions!  I even got a "high-5" from Chris!  SUCCESS!  He continuously kept repeating how good everything was and while my food guinea pig usually gives me the best compliments, I've never gotten them like this before!  I just had to share this recipe with you....enjoy!

Stuffed Poblano Peppers
Printable Recipe

Ingredients
1 lb. Chorizo
1 Med. Onion, diced
2 cloves Garlic, minced
3/4 cup Cilantro, chopped
1-14 oz can Diced Tomatoes with Green Chilis
1 1/2 cups Rice, cooked
1 Tsp. Cumin
5 Lg. Poblano Peppers
1 lb. Mexican Cheese, shredded

Directions
Preheat oven to 400 degrees.

Preheat large skillet on med-high heat.  Remove chorizo from casing and crumble into the skillet.  Cook until heated through; drain grease.  Add onion and cook until translucent.  Add garlic, cilantro, tomatoes, rice and cumin; mix together.

To prepare the peppers, you'll want to use gloves (while they're not very hot in taste, they will make your hands burn while working with them).  To remove the seeds from the pepper(s), make a cut in the form of a "T" by making across the top (just below the stem) and then another slit down the middle.  Using your hands, gently pry open the pepper to remove the seeds and ribs.  You'll also need to carefully cut off the stem inside where all of the seeds are connected.  Place the pepper on a foil-lined baking sheet.  Do this for all of the remaining peppers.

To stuff the peppers, place a generous amount of cheese inside and then fill to the top with chorizo mix.  Place in oven and bake for 30 minutes.  After 30 minutes, pull out and top with remaining cheese; bake for another 5 minutes.

Yield: 4 Servings
Source: With a Cherry on Top

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I'm Back!!!

Whew, what a week!  Some of you may have noticed that I'm a little behind in posting (okay, A LOT), but what you may have also noticed is that I've undergone a face-lift!  Well, not me personally, but With a Cherry on Top took on a new look and has some new features that have been added on as well!  As I mentioned when I first started this blog, it's going to be a work in progress (always).  I'm constantly looking for new add-ons and ideas to continue making it more and more user-friendly.  Plus, I've grown a bit since I first started and will continue growing, which will also transpire into improvements to the site! 

First thing's first - I have completely done away with the black and hot pink color scheme.  While I love that color combo, it just wasn't working for me.  With a Cherry on Top has digressed to a pistachio and coffee color scheme with hints of cherries jubilee....like my little play on words with the food-named colors?!  I like to think they remind me of ice cream!

Another thing you may have noticed and will definitely begin to see is a HUGE improvement on my photography skills!  I'm not claiming to be a pro (yet), but I've been doing a lot of research and reading up on food photography in addition to becoming best friends with my camera.  I've been playing around with it's features, doing test-shoots before I actually take the "real" pictures and have brought in some fun and festive backgrounds to liven things up a bit.  I've also gotten my hands on a photo editing program and am just into the basics right now, but slowly learning my way around it to help with the editing of my photos.  Again, it's still a work in progress with definite improvements from before.   

Onto the new features...I really haven't taken anything away from the older version; however, I have made some upgrades and added some new things that I hope you will find useful.  Starting out with the "Categories" section - I have added more categories (hopefully) making it easier to look up and find recipes under a variety of topics.  I've added other blogs!  I now have an official "Blog Roll" listing all of my favorite food blogs (so far) that I love to follow, share ideas with and get inspiration from.  In addition, there is a small group of "Other Blogs I Love" which is simply a list of other non-food blogs that I like to look at regularly simply because they are things of interest to me and maybe for you too!  "Things That I Love" is going to be a common topic with posts on a regular basis where I will be highlighting things that I love...imagine that!  They will all be cooking-related, of course, and may include items such as products (new and/or old) that I have fallen in love with, websites that I have come across, gift-giving ideas, etc.  And eventually, (once I get caught up on my posts here), I'm going to add a "Weekly Menu" feature where you will see, every week, what our menu will look like here in our home to maybe provide you with some inspiration on your menu!

While I may have taken some time off from updating things on here, I certainly have not taken time off from the kitchen!  I have many new recipes and pictures to share with you and will be working on getting them all posted here (hopefully) in the next few days.  Thank you for your patience...Happy Eating!!!

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Making Some Changes!

Well, as you've probably noticed, it's been a while since I've been on here sharing tasty recipes and helpful cooking tips....I apologize for that.  As you can tell, my blog is going through a face lift to make it more user-friendly and aesthetic to it's viewers.  Please bear with me as I work out the kinks and make these changes.  I hope to have them completed within a few days, so please keep checking back for new updates!  Until then, Happy Eating!

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Parmesan Tilapia

Go Fish!  While the once popular children's game would come to mind for most, I'm actually referring to the theme that has been (or is going to be) common amongst our kitchen.  In the spirit of "going healthy" and in light of preparing for the ultimate gorging over the holidays, we are trying really hard to eat more fish and seafood.  One of my favorites (although some may find it boring) is Tilapia!  I don't find it boring at all and actually prefer it's mildness and meaty substance because it can take on so many different flavors and be used in a variety of ways! 

This recipe is one of my own and has to be one of the easiest and most inexpensive meals I know how to make (aside from popping in a frozen dinner or making it out of a box)!  The Tilapia, itself, is initially cooked with simplicity using a little olive oil, salt and pepper.  Later on, it is coated with a creamy parmesan sauce that has a hint of lemon and a richness that isn't overpowering.  And if you're like me and are the one that eats the burnt cheese crusted on the sides of the homemade mac and cheese, you'll especially love this one because after sitting under the broiler, the parmesan gets slightly overdone and makes this dish uberly delightful!

Parmesan Tilapia
Printable Recipe

Ingredients
6 Tilapia Fillets
Olive Oil
Salt
Pepper
1/4 cup Mayonnaise
1/4 cup Grated Parmesan Cheese
1 Tbsp. Lemon Juice

Directions
Heat oven to 325 degrees.  Place fillets on a baking sheet lined with aluminum foil.  Drizzle olive oil over fillets and season with salt and pepper.  Bake for 10-12 minutes or until no longer translucent. 

In a small bowl, mix together mayonnaise, cheese and lemon juice.  Spread mixture over each fillet generously.  Turn oven off and turn on broiler; broil fish for 3-5 minutes or until topping becomes bubbly and brown.  Remove and serve immediately.

Source: With a Cherry on Top original

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Turkey & Cranberry Panini

What to do with those Thanksgiving leftovers?! Even though we had Thanksgiving dinner at our house for just the two of us, we still ended up with quite a bit of food to finish up throughout the week. There are only so many times you can re-heat Thanksgiving dinner before wanting to run the other way! While we don't have much left, we have refused to go grocery shopping until we clean out our fridge and are rid of it altogether! Since the dinner as a whole has become tiresome, I have had to find new ways to be creative to use up those leftover trimmings.

One of my favorite things to eat are Paninis! They're great at any time of the year and pair well with soup, salads, crackers, fruit...you name it! You can make them as healthy as you want or as fattening as you want and either way you have them, they're delish! One thing we ended up having a lot left over from dinner was Cranberry Sauce. As I found out the day of, Chris is not a big fan of it so it was up to me to polish them off! It's obvious that cranberries and turkey make a great combination, so wanting to use up what we have, I decided to make a Turkey & Cranberry Panini! Since our vow to not go grocery shopping this week stands firm, I had to make use of what was in the fridge. In all reality, you can make this either way you want; however I found some Muenster cheese in the crisper and thought that it would be a creamy and flavorful topping among the cranberries and turkey. Topped with a mixture of Dijon mustard and a little bit of mayo, this sandwich was delightful!

Turkey & Cranberry Panini
Printable Recipe

Ingredients
2 slices Whole Wheat Bread
6 slices Smoked Turkey Breast
1 slice Muenster Cheese
1 Tbsp. Cranberry Sauce
1/2 Tsp. Dijon Mustard
1/2 Tsp. Mayonnaise

Directions
Preheat Panini press (if you don't have a press, you may also use a Panini pan, a grill pan or even a George Foreman Grill). Spread cranberry sauce on 1 slice of bread and place on grill (plain side down). Place turkey on top of cranberry sauce and top with cheese. In a small bowl, mix together the Dijon mustard and mayonnaise and spread mixture on other slice of bread; set on top of cheese (plain side up) and close the press to heat the sandwich (about 3 minutes).

Source: With a Cherry on Top

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Smoked Turkey Dip with Cranberries

The word STUFFED describes two things: A). What I'm still feeling after our big Thanksgiving dinner and B). The turkey we ate on Thanksgiving!  This year, Chris and I tried our hand at making all the fixings for Thanksgiving and even though it was just the two of us, we had a meal to feed our entire family!  In addition to the usuals of turkey, cornbread stuffing, homemade mashed potatoes and gravy, the infamous green bean casserole, rolls, cranberries, corn and pumpkin flavored desserts, we had a couple of appetizers that seemed to keep us even more full while preparing our hearty dinner!  We over-indulged in baked Brie with peach preserves and my "go-to" appetizer for any holiday get-together, Smoked Turkey Spread with Cranberries.  This dip has been a staple at parties and family gatherings around the holidays for many years now and is a recipe that is given out to many by the time the night is over!  It is a very rare occasion that I have any left to take home with me! 

The base is a simple cream cheese and mayonnaise mixture and while not all that "figure-friendly," it certainly provides a great base for any homemade dip at any occasion!  A combination of smoked turkey, cranberries and parsley bring back fond memories of gatherings in the past.  The medley of holiday-inspired ingredients make this a "must-have" for Fall and Winter celebrations alike!  This recipe, once again, is taken from my favorite, Grand Temptations, and was adapted to my taste pallet by leaving out the pecans in the original version!

Smoked Turkey Dip with Cranberries
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Ingredients
8 oz. Cream Cheese, softened
1/4 cup Mayonnaise
1 cup Smoked Turkey, chopped
1 Tsp. Green Onion, Minced
1/4 cup Fresh Parsley, chopped
1/4 cup Dried Cranberries
Salt
Pepper

Directions
Combine the cream cheese and mayonnaise in a medium bowl and mix well. Mix in the turkey, green onion, parsley and cranberries. Add salt and pepper to taste.

Spoon the mixture into a small serving bowl. Chill, covered, until ready to serve. Garnish with parsley sprigs. Serve with crackers. - I usually serve on a serving platter, spread out with crackers around the edges of the platter for a nice display.

Source: Adapted from Grand Temptations

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Pumpkin Roll

Fall is by far my favorite time of the year and I love absolutely everything about it....Halloween, going to the apple orchard, crisp and cool nights, the smell of apple cinnamon candles in the house, the trees changing color, cozying up to a warm fireplace with a nice cup of hot cocoa, Thanksgiving and the best part yet: PUMPKIN!  I definitely know it's Autumn when I begin my first craving for Starbucks' Pumpkin Spice Latte...yum!  Another favorite...Pumpkin Roll.  It's a staple in my family at Thanksgiving and Christmas and it seems to be a big request here in the South! 

If you've never had it, Pumpkin Roll is best described simply as: goodness!  The moist cake with flavor accents of nutmeg and cinnamon makes you feel so warm and fuzzy inside and the rich and creamy cheesecake filling is almost sinful!  This one is a sure pleaser for any get-together and is quite simple with a "showy" presentation; you'll definitely leave others impressed with your baking (or non-baking) skills! 

This recipe actually comes from my all-time favorite cookbook, Grand Temptations, by the Junior League of Grand Rapids, MI.  Being a former "Michigander" myself, I spent a couple of years as a member of Junior League and an active member of our chapter's cookbook committee.  This book is a collection of recipes from local chefs and individuals throughout West Michigan; all of the pictures were taken throughout the area to show all of the beauty West Michigan has to offer and all of the proceeds go to benefit improving the lives of women, children and families through local organizations.  If interested in purchasing Grand Temptations, you will find a list of local participating vendors who carry the book on the JLGR website or you can order one through Schuler Books.

Pumpkin Cream Roll
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Ingredients - Pumpkin Cake
3 Eggs
1 cup Sugar
2/3 cup Canned Pumpkin
1 Tsp. Baking Soda
1 Tsp. Salt
1/2 Tsp. Cinnamon
3/4 Cup Flour
Powdered Sugar


Ingredients - Cream Filling
2 cups Powdered Sugar
3 Tbsp. Butter, softened
8 oz. Cream Cheese, softened
1 Tsp. Vanilla Extract
Powdered Sugar


Directions
For the cake, preheat the oven to 375 degrees. Grease a 10x15 cake pan. Line with waxed paper and grease the waxed paper. Beat the eggs with a wooden spoon in a large bowl until pale yellow. Add the sugar, pumpkin, baking soda, salt, cinnamon and flour and mix well. Pour the batter evenly into the prepared pan. Bake for 15 minutes. - I used parchment paper rather than wax as I prefer it and found that it works much better. If you do use parchement paper, note that you do not need to grease the paper before pouring the batter onto it (I still greased the pan so the paper had something to stick to and didn't slide out).

Dust a clean kitchen towel with sifted powdered sugar. Invert the warm cake onto the towel. Remove the waxed paper. Roll the warm cake in the towel like a jellyroll from the short side and place on a wire rack to cool.


For the filling, combine 2 cups powdered sugar, butter, cream cheese and vanilla in a mixing bowl and beat until light and fluffy.


To assemble, unroll the cooled cake carefully. Spread the filling to the edge and roll the cake. Cut into 1-inch slices, sprinkle with additional confectioners' sugar and serve. The cake will keep covered in the refrigerator, for up to 1 week.

Source:  Adapted from Grand Temptations

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Caprese Chicken & Roasted Parmesan Broccoli

In the list of summertime food is usually salad; whether it be potato, pasta, fruit or a nice summery salad with fresh spinach or romaine, it's typically a "must-have" at family BBQ'a, picnics and get-togethers.  One of my favorites: Caprese.  I love the mixture of tomatoes, basil and mozzarella sprinkled with a little salt and pepper and drizzled with olive oil or balsamic vinegar!  It's refreshing, light and not to mention pretty darn healthy too!  While it may be a salad you typically indulge on during the warm months of the year, it happens to be one of those things that every once in a while I get a major craving for!  About a week ago, was when it happened! 

Even though we're quickly approaching the major holiday season, it doesn't mean that you can't incorporate light and summery foods into your warm and hearty meals; after all, now is the time to be eating lighter so you have room to gorge on the yummy trimmings that come at Thanksgiving!  I decided to put a spin on my beloved Caprese Salad and turn it into more of a heartier (but healthy) meal that would not only tame my craving but provide us with substance during the cooler months of the year.  With that, I decided to make Caprese Chicken!  It was on a whim and something I literally pulled out of the air!  While it was my first go-round with it, it was definitely a pleaser in our household last night; however I think there are a few changes I'll make to it next time or perhaps try it with steak!

Roasting veggies in our house seems to be a favorite right now as well since it brings out a whole new level of flavor than steaming or grilling (plus, it's a great substitute for cooking veggies in the Fall and Winter seasons).  Typically when roasting, I just coat an assortment of vegetables in olive oil, salt, pepper and garlic and throw them in the oven to do their thing.  But with broccoli, I wanted to add another layer of flavor and sprinkled Parmesan Cheese in the mixture as well so it added a bit of tang and crunch that was so yummy!  In addition to the chicken and broccoli, I whipped up a box of Uncle Ben's Wild Rice.  Yes, I said it...a box!  Come on people, not everything I make is homemade and Uncle Ben's is really good! 

The picture below does not do this dish justice so please forgive me as I work out my food photography kinks.  I'm learning...slowly, but surely!

Caprese Chicken
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Ingredients
1 lb. Skinless, Boneless Chicken Breast
1 cup Italian Dressing
4 slices Mozarella Cheese
1 Lg. Tomato, chopped
1/2 cup Fresh Basil, chopped
2 Tbsp. Olive Oil
            -OR-
2 Tbsp. Balsamic Vinegar
Salt
Pepper

Directions
With a fork, poke holes in the chicken so the dressing can moisten and provide more flavor to the mean while marinading.  Place chicken and dressing in a large resealable bag and toss to coat.  Marinate in the regridgerator at least 2 hours.

Preheat an indoor or outdoor grille at medium-high heat and lightly oil the grate.  Take chicken out of the marinade (discard remaining marinade) and place on the grille, cooking it 10-15 minutes per side (depending on size) or until juices run clear and they are no longer pink inside.  Turn grille off and place a slice of Mozzarella on each piece of chicken; cover with a lid until cheese has lightly melted over the meat.

Set chicken on a plate or serving dish and let sit for 5 minutes to allow juices to redistribute into the meat.  Meanwhile, combine tomatoes, basil, olive oil (or balsamic vinegar) and salt and pepper (to taste) in a small bowl.  Spoon over chicken and serve immediately.

Source: With a Cherry on Top

Roasted Parmesan Broccoli
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Ingredients
2 Lg. bundles Fresh Broccoli
1/2 cup Olive Oil
2 cloves Garlic, minced
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 cup Grated Parmesan Cheese

Directions
Preheat oven to 425 degrees.  Rinse broccoli and remove the stems, cutting into bite-size pieces.  Place the broccoli into a large mixing bowl and toss with remaining ingredients to coat generously.

Spread broccoli onto a large baking dish and place in the oven, roasting 10-12 minutes (or until tender).  Remove from the oven and serve immediately.

Source:  With a Cherry on Top

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Helpful Tip - Cookbooks

Have Too Many Cookbooks?

If you're like I once was, you probably have dozens of cookbooks or cooking magazines that you have kept over the years because you've seen a recipe that you like in them and hoped to give it a try one day.  Unfortunately, if you're really like me, you forget about the recipes you had encountered previously and when you get stuck and need an idea for dinner, you have to go through all of those books just to find something to make!  It is, no doubt, a pain in the booty!!!

One way to get organized in your kitchen is elimate a majority of those books and consolidate them.  To do this, you'll need: a 3-ring binder (or more depending on how many recipes you have), plastic sheet protectors, and index dividers.  Label your dividers with categories of your choice to keep your recipes organized.  Here are the categories I have used: Appetizers, Salads, Soups & Sandwiches, Breads & Brunch, Side Dishes, Entrees, Desserts, and Drinks.  Spend some time going through those cookbooks and tearing out the pages with the recipes that you like, putting them into piles under the category they belong to.  Now one issue I had was that certain pages may have an entree recipe that I liked on it, but also a dessert recipe that I wanted.  In that case, I would make a separate pile for those pages and go to the local copy center and make a duplicate copy so I could put one in the Entree section and the other in the Dessert section.

When you're ready to fill your binder, simply go through each category pile you've made and place 2 recipe pages back-to-back in a platic protector and file it behind the appropriate divider in your binder!  Once you've completed this, you can just toss (or recycle) the books you no longer want; this prevents over-crowding of your cookbook cupboard and eliminates the hassle of having to go through dozens of books to find 1 recipe.  All you have to do now, is determine what it is you want to make, go to the appropriate section in your binder and flip through those recipes to find what you need!

One thing I would like to note is that I only do this with cooking magazines and not my big, hard cover cookbooks.  I like to keep those the way they are!

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Steak with Roasted Tomato & Musroom Ragu

Rachael Ray is probably my cooking hero!  I have learned SO much from her such as various techniques, great recipes and about certain ingredients I was not familiar with; some of my best recipes have come from her.  So it goes without question as to whether I read her monthly magazine, Everyday with Rachael Ray.  Tonight's dinner includes a recipe from that particular magazine; however my memory fails me as to which issue it was presented in!  She also served it with a Creamy Polenta but since we're going (somewhat) of a healthy route, I decide to make a Roasted Vegetable combination with potatoes and onions.  And with a dinner like this, I couldn't resist sitting down with a glass of Cabernet!

Steaks with Roasted Tomato & Mushroom Ragu
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Ingredients
4 Sirloin Steaks
Salt
Pepper
2 Tbsp. Olive Oil
2 cups Mushrooms, sliced
3 cloves Garlic, minced
1-28oz can Diced Fire-Roasted Tomatoes
1/2 cup Water
1 Tsp. Crushed Red Pepper
1 Tbsp. Balsamic Vinegar
Grated Parmesan Cheese, for serving

Directions
Season the steaks with salt and pepper (to taste). In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steaks and cook for 3 to 4 minutes on each side; transfer to a plate.

In the same skillet, add the remaining 1 tablespoon olive oil, the mushrooms and garlic; cook, stirring, for 3 minutes. Stir in the tomatoes, 1/2 cup water and the crushed red pepper; bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes. Stir in the vinegar, then return the steaks to the skillet and cook until heated through. Serve the steaks topped with the tomato ragu and grated cheese. - Please note that 1 Tbsp. of Crushed Red Pepper added quite a bit of heat to this dish; if you don't prefer spicy or hot foods, you will want to reduce this amount or eliminate this ingredient altogether.

Source: Adapted from Everyday with Rachael Ray


Roasted Root Veggies
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Ingredients
12 Red Skin Potatoes, quartered
1 Lg. Yellow Onion, cut in large pieces
Olive Oil
3 cloves of Garlic, minced
Salt
Pepper

Directions
Preheat oven to 375 degrees. Scatter the veggies on a baking sheet and drizzle with a generous amount of olive oil. Scatter garlic over the veggies and season with salt and pepper to taste. Using your hands, mix everything together to get the veggies coated. Bake for 40 minutes.  - Any type of root vegetable can be used in this dish and you can adjust the seasonings to taste.

Source: With a Cherry on Top

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Fruit & Nut Granola

Not only has my obsession with food increased over the years, but so has my addiction to Food Network.  It is my drug or my caffeine, if you will, and I watch (almost) anything and everything I can on the network every chance I get.  I remember starting out as a virgin to the network back in college when Rachael Ray first came out with 30 Minute Meals.  Since then, my love for her has grown tremendously as well as the addition for my love with her counterparts.  Whether it be watching the "greats" themselves such as Paula Deen and Bobby Flay or a fun episode of Food Network Challenge, Chopped, Chefs vs. City....I enjoy them all!

This recipe actually comes from one of the greats, Giada De Laurentiis, and is something I adapted and made for the first time last weekend.  I saw it on one of her episodes of Giada at Home over the summer and remembered it as what appeared to be an easy, tasty and healthy treat to try.  Because we are trying to be a tad bit more healthy in our household, I figured I'd give it a whirl and make it as a snack to munch on throughout the day!  To our delight, this easy-to-make homemade granola was so yummy!  The combination of nuts and dried fruit paired with cinnamon in the background made it a snack that was irresistable.  That being said, we have munched on it all week and it's time to make more!  The recipe below is the original by Giada, however, I made a few of my own changes to it the first go-round (mostly because I didn't have certain ingredients on-hand) and am making additional changes this time as well (I have noted those where appropriate).

Fruit & Nut Granola
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Ingredients
Non-stick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup cranberry juice
1 1/2 Tsp. ground cinnamon
2 cups old fashioned rolled oats
1/2 cup almonds
1/4 Tsp. salt
1 cup dried cranberries

Directions
Preheat the oven to 325 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved. - I have used other versions of cranberry juice (i.e., Cran-Raspberry, Cran-Grape, Cran-Apple, etc.) and it works just the same.

In a medium bowl, mix together the oats, almonds, fruit and salt. - I have used a mixture of dried cranberries, strawberries, blueberries, and cherries and it ended up turning out really good - I would presume any sort of dried fruit would work.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Cool completely. Store in an airtight plastic container or resealable bag for up to 1 week.

Source: Adapted from Giada at Home

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Hello & Welcome!!!

Hi all and welcome to my blog!  Creating a blog is somewhat new and nerve-wracking to me, so please bare with me as I tackle it and make it more user-friendly!  In creating With a Cherry on Top, I hope to inspire those who may be cooking newbies, closet-cookers or food junkies to not only eat what you love but love what you eat!  Not only will I be sharing my favorite recipes (tried and true) as well as helpful tips, I will be taking you along for the ride as I experiment and try out new recipes to add to my repetoir (and hopefully yours too)!  I will include a variety of topics including great ideas for entertaining as well as cooking for a family or just one person.  All recipes (whether they are my own or borrowed from elsewhere) will include the original format along with any changes I have made to alter it accordingly.  Please feel free to contact me with any questions, suggestions or comments...I am always open and willing to receive any feedback offered (after all, that's how we learn to get better in the kitchen and find great alternatives to recipes we love)!  Enjoy!!!

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