Holiday Cranberry Cake

Let's face it, we are all in a crazy busy hurry this time of year. It seems as though the to-do list is never ending and all we want to really do is have a little time to take a breather and enjoy the magic and warmth of the holiday season.  With this holiday cake you will not only get a little extra "me" time since it takes so little time...but also it will lighten your load at the grocery store with only 6 ingredients!!! Ok lets get started.

Something about cranberries just makes me happy. They are just so darn cute...and yummy with LOTS of sugar!

Recipe from :Barefoot in the Kitchen

3 eggs
2 cups of sugar
3/4 cup of room temp butter
1 teaspoon vanilla
2 cups flour
12 oz. bag of fresh cranberries

Preheat oven to 350*

Beat with a mixer the eggs and sugar  for 7 mins. I know that is a crazy long time but if you have a stand mixer just turn it on and set the timer and you have 7 mins to cross something off of the holiday to-do list=) Add the butter and vanilla and mix 2 more mins....yes all the mixing is a must!!!! Stir in the flour with a spoon and then fold in the berries.
Spread in a buttered 9x13 pan, bake for 40-45 mins. Until it is golden brown and passes the toothpick test. Let cool completely and enjoy....HAPPY HOLIDAYS!!!

Espresso Salted Cheesecake Bars

I am completely cheesecake obsessed!!! When decadent cheesecake is in easy to grab and eat bar form....it makes it that much more fun...and easy to grab, for say....a snack on the run....or dare I say breakfast:) I also happen to love caramel in all of it's scrumptious gooey sticky forms. Whip them up together and you have a 'heaven on earth' dessert just waiting to be devoured. Are you drooling yet? 

Recipe by: Caramel Potatoes

For the Crust:
17 whole crushed graham crackers
2 Tbs. sugar
1/4 tsp. ground cinnamon
10 Tbs. butter, melted

For the Cheesecake:
24 oz. cream cheese, soft
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche
2 tsp. vanilla

For the Caramel Glaze:
2/3 cup purchased dulce de leche ( the rest of the can)
3 Tbs. (or more) heavy whipping cream
Espresso Salt or good quality corse Salt

Preheat oven 350*

Combine crushed crackers, sugar, cinnamon, and melted butter and press into a buttered 13x9 baking pan. Bake for about 10 mins, until firm and golden, allow to cool.

In a mixing bowl beat, cream cheese, sugar, eggs,  dulce de leche, and vanilla until smooth. Pour evenly into your cooled crust. Bake for 35 mins. Allow to cool.

Heat remaining dulce de leche with cream gently in the microwave. Add a little more cream if needed to make the glaze pourable. Pour over cooled cheesecake in an even layer.

Chill the cheesecake bars in the fridge for at least 3 hours or up to 2 days. Dig in and enjoy!

Lemon Blueberry Cheesecake

So we had a "berry good" trip to Sam's club last week! The berries looked amazing and they had an even better price. So I went a little overboard on raspberries and blueberries. We ate a lot of the berries pretty fast, but I knew I had a blueberry cheesecake in my near future=) So this the the little beauty! I was on the search for some lemon cookies for a crust and this is what worked out great for us.

I also did blueberries double time by mixing them into the cheesecake and also topping the cake with them.

This is how I pulled it all together.

For the filling
* 4 pkg of softened cream cheese
* 4 eggs
* 1/2 cup evaporated cane sugar ( or you can use sugar)
* 2 Tbs. flour
* 1 teaspoon vanilla
* 1 heaping cup of fresh blueberries
* juice and zest of 1 lemon

For the crust
* 1 pkg lemon cookies
* 2 Tbs. melted butter

For the top
* 3/4 cup of your favorite store bought preserves or you could make your own
* 1 or more TBS. of lemon juice
* a splash of water if the preserves are to thick

To make the crust
Toss the cookies in a food processor and blend until they turn into crumbs then pour in the butter and pulse. Press the mixture into a 10 inch spring form pan and bake at 350* for about 5-8 mins, and allow to cool.

To make the filling
Beat cream cheese with a mixer on med-high until nice and smooth. Add each egg one at a time, beating well between each. Add the evaporated cane sugar mix well and with the mixer still going add in the flour, vanilla, juice and zest until everything is smooth. Then stir in the blueberries with a large spoon.

Pour the filling into the crust and bake at 300* for about an hour or until set. Allow to cool most of the way on the counter and chill overnight in the fridge. Top with the blueberry topping if you would like.

Jalapeno Pesto!!

When I first saw Mario Batali making this on the chew, I knew I had to try! I have to admit as much as I like spicy food I got a little scared as I started this recipe and realized I was going to be using THIS

MANY peppers! So I have to tell you strait from the start that this may scare you a little too, but you do take out all the seeds so that takes out a huge amount of heat. Since the heat of hot peppers lives in the seeds! So I assure you right now that if you like food with some zip but not "burn your skin off" kind of thing this recipe is for you. It is not overly spicy at all but rather very flavorful with a kick. This pesto is a fantastic mix up from your every day basil pesto. I have to admit even though I grow my own basil so I can make pesto whenever I want, my basil will be getting neglected from now on. This is now a huge family favorite in our house. Give it a try tonight, I promise it wont be burn your face off hot! Look how beautiful the ingredients are!

We threw in a few lonely scallops and shrimp, but it is fantastic as is with no meat added!

Adapted from Mario Batali

* 6 fresh jalapeno peppers( cored and seeded)
* 5 fresh serrano chilies (cored and seeded)
* 6 garlic cloves
* 1/2 medium red onion, chopped
* 1/2 cup shelled pistachio nuts
* 1 cup extra virgin olive oil
* Salt and Pepper to taste
* 1 box of Linguini noodles

Boil your pasta to box directions reserve 1/2 cup of pasta water for sauce and drain the rest.
Place the jalapenos, serranos, garlic, onions, pistachios, and olive oil in a food processor and mix until smooth. Season to taste
Place the pasta in a large pot and toss over med heat with the reserved 1/2 pasta water for about a min. Then toss in the pasta to coat. ENJOY!!!!!!!!!!

Pumpkin Rice Pudding

Ok, I know what you are thinking...."what on earth is this girl doing having pumpkin in July"? I enjoy pumpkin year round, but esp since we have had some chilly rainy July weather up north. So that leads me to this yumminess. Remember, pumpkin can be enjoyed year round...go ahead live on the edge.


Recipe adapted from About.com


For the Rice
* 2 cup water
* 1 cup arborio rice
* 3 cups milk
* 1 cup canned pumpkin
* 1/2 cup honey
* 1/4 real maple syrup
* 1 teaspoon vanilla
* 3/4 teaspoon cinnamon plus more to garnish
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon salt


Whipped topping
* 1/2 heavy whipping cream
* 1 Tablespoon powdered sugar
* Splash of Vanilla


Preheat oven 375*


Bring the water to a boil in an oven safe 4qt. or larger pot. Stir in the rice and cover. Reduce the heat to simmer and cook for about 15 mins. 
In a large bowl whisk together milk, pumpkin,honey, syrup,
vanilla, cinnamon, ginger, nutmeg and salt. While the rice is still hot add the pumpkin mixture to the rice and mix to combine. Cover and transfer to the oven. Bake for 50 mins, then remove from the oven and stir.
Transfer to a large bowl and chill in the fridge for at least 6-8 hours or overnight. The pudding with stay fresh in the fridge for 4 days if covered in an airtight container. 


To make whipped topping
Beat cream, sugar, vanilla on high with a hand mixer, until desired consistency. 

Green Bean and Red Potato Salad

MMMMMM DROOL. I love this stuff, had it many times growing up and I still love to make it especially when the green beans are nice and tender in the summer months. If you cant get your hands on some nice farm fresh beans, you can sub with some good quality frozen beans.

3 lbs. of red potatoes cubed and boiled
1 1/2 lbs. of fresh green beans or frozen, cooked
chopped fresh parsley
salt
pepper
garlic powder
onion powder
EVOO
apple cider vinegar
spike

Add everything to a large bowl, season to taste, dont be shy with it. mix and let cool and chill out in the fridge 1-3 days. It gets so much better the longer it sits. You probably will want to add more oil and vinegar each day or so, to taste. I like it best at room temp.

SHAPE cookies

I don't know about you, but when I see a cookie recipe in a magazine like SHAPE, I just have to try it out! These babies only have 108 calories and 5 grams of fat for 2 cookies!!!! NOT BAD in my book. I was happy to see they had some thickness to them, not flat cookies. Hey, if they are good enough for cookie monster, they cant be bad healthy cookies. He cant even tell the difference with less fat.

From SHAPE

3/4 cup rolled oats
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup extra-light olive oil
3 TBS. room temp unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1 large egg white
1 1/2 teaspoons vanilla
1 cup mini semisweet chocolate chips

Preheat oven to 350*. Spread oats on a baking sheet and toast for 10 mins. Remove and turn off oven.

Meanwhile in a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, beat together oil,butter, and sugars with an electric mixer. Add egg, egg white, and vanilla, beating until well combined. Fold in oats, flour mixture, and chocolate chips. Cover and refrigerate dough for 1 hour.

Preheat oven to 350*. Place rounded teaspoonfuls of dough 2 inches apart onto parchment lined cookie sheets. Bake for 11 mins, and then transfer to a cooling rack.

HAPPY EASTER!!!!!!!!!

As the weekend is almost upon us, I wanted to be sure to wish you all a very happy Easter! I saw Rachael Ray make these cuties on her show the other day, she of course got the idea off Pinterest! You just take whole hard boiled egg, chop the top off, scoop our the insides and mix how you like your egg yolks. Then fill and top with the little hat, and pop in some caper eyes and a carrot beak! Could NOT be more adorable!!!!!!

Killer Quick Chicken!

This is one of the most popular recipes from the magazine Cooking Light. It is so flavorful and super quick (as in 22 mins or less quick)! My only warning to you besides this being addicting is that you need your hood fan on and open your oven a crack every few mins, because this gets smoky. Or better yet open some windows.
From Cooking Light

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 ground fresh black pepper
8 skinless boneless chicken thighs, I buy the reg ones, and remove the skin and keep the bone in, much cheaper that way
oil in a spray bottle
6 tablespoon honey
2 teaspoons cider vinegar

Preheat the broiler to high and place the oven rack close to the top of the oven.
Combine first 6 things in a large bowl. Toss the thighs with the seasoning to coat. Place chicken on a broiler pan that has been covered in the oil spray. Broil the chicken for 10 mins, then flip the thighs and broil the other side 10 mins.
Combine the honey and vinegar in a small bowl, and brush the mixture on the the thighs, broil 2 more mins, then flip them and brush the other side and broil 2 more mins.

One and only Egg Salad for me...just like Mum makes

I LOVE egg salad sandwiches, but ONLY this one. Any deli style or store bought one I have had, taste like junk. Just being honest here. My Mum makes the best.

Nice soft whole wheat bread
Hard boiled eggs
Miracle Whip...=))
Super Sharp Cheddar, cubed
Spike
Parsley ,chopped
Lettuce

Assemble sandwich and enjoy...mmmmm soooo good!!!

Nutella Cookies

MMMM Nutella...that is really all that needs to be said! These are a super quick and easy way to get a quick fix, they sort of taste like a brownie cookie. Don't over bake or they will crumble up. Enjoy

3/4 cup Nutella
1/4 cup peanut butter
1/4 cup sugar
1 cup whole wheat pastry flour
1 egg
kosher salt/ or flavored sea salt, such as Espresso Sea Salt...to sprinkle on top!!!

Preheat 350*
Place all the ingredients in a bowl and mix with a spoon or your hands, until well mixed. Roll into small balls and flatten by about half in your hand, to form a cookie shape. Place on a buttered baking sheet and bake for 7 mins. Remove to a cooling rack.

Marcela's Rosemary-Skewered Shrimp Marinated in Chipotle

I am a HUGE "Mexican Made Easy" fan! Have you experienced Marcela Valladolid show on Food Network? I have gobbled up every episode, and she is so charming! She makes mexican dishes with such ease and so quickly! I have made several dishes of Marcela's but this is the latest. Super delish shrimp with a nice zest. They are a great app or would be scrumptious over a fresh salad! Cant wait to try them hot off the GRILL next time=)

 Adapted From Marcela Valladolid

15 fresh THICK rosemary sprigs, or if you run out of rosemary use bamboo skewers
1/4 cup olive oil
1 1/2 TBS. fresh lime juice
2 garlic cloves, grated or minced
3 TBS. chopped fresh cilantro
2 teaspoons ground dried chipotle chile
salt and pepper to taste
1 pound raw medium shrimp, peeled but tails left intact, and deveined
Lime wedges, for serving

Remove the leaves from half the length of each rosemary sprig, and set aside. Chop enough of the rosemary leaves to make 1 1/2 teaspoons. Combine the olive oil, lime juice, garlic, cilantro, ground chipotle, and rosemary in a med bowl. Season with salt and pepper. Add the shrimp and toss to coat. Let stand 5 min , then skewer on sprigs of rosemary and/or bamboo skewers. Heat a large heavy skillet or an outside grill. Cook a 1-1 1/2 mins per side and flip. Plate them up and sever with lime wedges.

"BEETING" Heart Donuts

So that day has come around yet again. That day we know as V-day! With it being February 13th today I did feel slightly compelled to bake a little something red to ring is the day of love tomorrow. I know the day it's self is a little touchy. Some people hate it some people love it, if they are in or out of a relationship it dose not matter the thought they have of the "made up" day will never change. I am pretty sure you all don't care for one second about my opinion on the subject so I wont go into it anymore. The bottom and tasty line is that wether you love the holiday tomorrow or if its just a normal Tuesday in February for you.....you should make these donuts. If you have not figured it out by the cocky name, these babies do contain BEETS....so in turn you don't need add in any red coloring.
Ok, for those people who just experienced a mild heart attack by me saying that I put beets in donuts...calm it down....

They only contain 1/4 cup of roasted beets. They are so beautiful, what's not to love=)

They are tossed with some milk...

Then puree them=)

If you are lucky enough(or crazy enough, like me) to own a heart shaped donut tray...SCORE you are in luck!

If not a regular donut tray works just as good, without the overly mushy, fuzzy aspect. 

The top heart is how they look when you pull them out of the oven, and the bottom in the underside. Apparently beet puree rises when cooked in a bake good.

A donut can't be a donut without a nice glaze....so add a little pom love=)

DIP!!!!!!!!!!!!!......and then

FLIP!!!!!!! and let it harden a min

Repeat with the rest....YUMMMMMMMM

Adapted from: A Good Appetite

"BEETING" Heart Donuts

3/4 cup flour

1/4 cup sugar

3/4 teaspoon baking powder

pinch of salt

pinch of cinnamon

pinch of cayenne

1/4 cup chopped roasted beets

1/4 cup of milk

3/4 teaspoon vanilla

1 egg

1 teaspoon melted butter

For the Glaze

1-2 Tbs, POM juice

1/2 cup powdered sugar

Preheat oven to 325*

In a small bowl mix flour, sugar, baking powder, salt, cinnamon, cayenne to combine. 

In a mini food processor or blender, puree beets and milk. They will still have little chunks...not totally smooth and that is ok.

Mix the beet mix with the flour mix, and add in vanilla, one egg, and the melted butter. Mix it all together to combine. Then pour in the donut tray and bake 11 mins until it springs back to the touch. Transfer to a cooling rack.

Mix the juice and sugar to make glaze and dip the donuts into the glaze, and let harden a little and enjoy.!

HEALTHY Dark Chocolate Whole Wheat Cookies!!!

I must say my favorite classic cookie is not chocolate chip alone...I would much rather dive into a oatmeal chocolate chip cookie, must be a texture thing.  So, needless to say the rare times I make a batch of oatmeal chocolate chip cookies, they vanish almost instantly!  I have wanted to incorporate a few of my new favorite ingredients into a batch of cookies and see how these new HEALTHY versions stack up. Lets just sum it up by saying the moment these babies hit my lips the heavens opened up! JACKPOT!!!!!! These are amazing!!!!!!!!!!!

When a photo shoot takes a little too long....................


So before I get to the recipe let me share my three new favorite ingredients with you.

Number One:

Number Two:

Number Three:

These three are sure to be new staples in my pantry! Not only to have them on hand for these tasty cookies but to incorporate them into many other recipes, stay tuned=)

HEALTHY Dark Chocolate Whole Wheat Cookies

1 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp. unsalted butter, softened
1 cup dark brown sugar
1 egg, lightly beaten
1 1/2 tsp vanilla
1/2 cup oats
1 cup extra dark chocolate chips
2 Tbs. milled flax seeds

Preheat oven to 350*
Cover a baking sheet with parchment paper or grease with butter. In a small bowl whisk together flour, baking soda, and salt. In a mixing bowl cream the butter with the brown sugar until light in color, about 4 mins. Beat in the egg until well incorporated. Then add in the vanilla and beat. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips and flax seeds. Drop a Tbs. of dough onto cookie sheet. Bake 8 mins until golden. Let sit for a min a cookie sheet once out of the oven, then transfer to a cooking rack. ENJOY!!!!!!!

Outstanding Orange Poppyseed Loaf

OK people, are you listening?! Do yourself a favor and MAKE this.....like NOW! I found this recipe many years back when I was looking at some pampered chef recipe books that my friend Amber brought to work. This one stuck out and I knew I had to try it right away...well several years later, I have to admit I have probably made it close to 50 or more times. I use to make it for every get together, and people started to request it. I would whip some up over the holidays in mini loaf pans for friends and neighbors. After trying many other quick sweet bread recipes....this is still and will always be my favorite! It is sure to become a new favorite in your house as well!
From Pampered Chef

 * Before you start to make the bread remove from the fridge 3 eggs, 1/2 cup sour cream and 1 stick of butter..allow them to come to room temp 30 mins...maybe closer to 1 hour for the butter.

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon poppy seeds
2 teaspoon orange zest
1/2 cup (1 stick of butter) room temp
1 cup sugar
1 teaspoon vanilla
3 eggs, room temp
1/2 cup sour cream , room temp

For the Glaze
1/3 cup of powdered sugar
2 Tablespoons fresh squeezed orange juice, from your zested orange
1 teaspoon orange zest

* you will probably end up using 2 oranges total

Preheat oven to 325*
Butter a loaf pan well, and set aside. Combine the flour, baking powder, salt, poppy seeds, and orange zest together in a small bowl and set aside.
In a large bowl beat the butter on high for 30 seconds with a hand mixer. Add the sugar and continue to beat the butter with the sugar together for 3 min. until it is light and fluffy. Then add the vanilla and beat to combine.
With your mixer on medium speed, add in the eggs, one at a time beating 30 seconds after each egg to combine.
With the mixer on low speed, add 1/3 of the flour mixture, beat until just combined.
Then add in 1/2 of the sour cream and beat until just combined
Then add another 1/3 of flour and mix to combine
Then the other 1/2 of the sour cream and combine
Then the last of the flour mix and beat just to combine
Pour batter into pan and bake for 60 mins.

When the bread has about 5 mins left to bake make the glaze, combine the powdered sugar, orange juice and zest in a small bowl.

Once the loaf is done remove from the pan right away and brush on a thin layer from glaze all over the loaf, wait 5 mins or so and repeat. Let cool and then slice and enjoy!

Pomegranate Double Chocolate Cookies!

If you are in a funk, and bummed that it is only hump day, and this week is going soooo slow. Rush home STAT and make a batch of cookies. I mean come on, what else makes everything all right in the world and happy other then, bitting into a warm homemade cookie. YUMMMMMM.....DROOLLLL
Adapted from Two Peas and their pod


1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1/2 cup white chocolate chips
1/2 cup dark chocolate chunks
1 cup pomegranate arils*, pom seeds

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.

3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.

4. Stir in the oats and  two types of chocolate. Then GENTLY stir on pom seeds. Make dough balls and place on cookie sheet. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.

* I find the easiest way to remove the seeds from the pom, is to cut the fruit in half and place in a large bowl of water. Then with your fingers pull it apart. You can also find the already removed seeds in the produce sections in most grocery stores.

Honey-Garlic Glazed Meatballs!

YES, these are as good as they sound! I made them for new years eve, and plan to make them again for super bowl if not before. They were fast and easy to put together and the sauce has some outstanding flavor!
From allrecipes.com

2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
1 teaspoon salt..recipe calls for 2 tsp...but 1 works
2 pounds ground beef
4 garlic cloves, finely chopped or grated
1 TBS. butter
3/4 cup ketchup
1/2 cup honey
3 TBS. soy sauce

In a large bowl combine eggs and milk. Add the bread crumbs onion and salt. Crumble beef over mixture and combine it all together, mix well, but don't go crazy and over mix it all. Shape into about 1 inch balls and place on greased baking sheets. Bake uncovered at 400* for 14-18 mins or until not longer pink in the middle.
While the meat balls are cooking, make the sauce. In a large saucepan melt the butter over med heat and add the garlic and allow to cook for a min. Then stir in the ketchup, honey and soy sauce. Bring to a boil and reduce heat and cover and simmer for 5 mins. Drain meatballs and carefully toss with the sauce heat for another 5-10 mins. Enjoy nice a warm!

Mashed Chipotle Cheddar Sweet Potatoes with Green Poblano Gravy!!!!!!!

OK everyone seriously these are out of this world!!! This dish makes me so happy to have taste buds and to be alive!!! I think I could win just about anyone over with this dish!! I ate it for one week strait and made the gravy alone two nights in a row. This side would be great any time of year, but this will be sure to be on the christmas table at my house. I think I would be happy as a clam to eat this and only this for dinner....I know, by now you are thinking. Boy, she has lost her marbles, what the heck is wrong with her. Well the only way I can respond to that is  to challenge you to try this ASAP!!! Your taste buds will be cheering!!!!!!!!! It all starts with a compound herb butter, that you could make ahead of time along with the charred poblanos. If you do those two things ahead of time, this will be done in the same time it would take you to make the same old same old mashed potatoes and gravy. Not that there is anything wrong with those, these will just be an amazing scrumptious twist!!
*These are soooo easy to make a full meat free dish, just use veggie broth instead of chicken broth*

Adapted from Rachael Ray

OK first things first...you need to make an herb butter. What you will need is....
1 stick up butter, *at room temp*
1 large clove garlic, minced fine or grated fine
zest of 1 lime
juice of 1/2 a lime
salt and pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3-4 leaves of fresh basil chopped
2-3 fresh sage leaves, chopped
1 Tbs pureed chipotle in adobo (get a can and dump all the peppers and juice in a processor or a blender and puree, scoop a tablespoon , more or less for you taste... and put the rest in a ziploc and store in the freezer)
Place everything in a food processor or a blender and mix.
You can store in the fridge for later, or use right away.

*While we are making things ahead, go ahead and char a poblano under the broiler just like this.......
Preheat the broiler HIGH and char the poblanos all over until the skin is blackened, 12 to 15 minutes. Place in a bowl and cover to steam for about 10 minutes. Peel, seed and chop the chiles.


Lets start on the sweet potatoes
3 pounds sweet potatoes peeled and cubed
2 cups sharp cheddar cheese, shredded
1/2 cup of stock (chicken or veggie)
3 or more Tbs of the above compound butter
1/4 cup of sour cream OR heavy cream OR mexican crema
1-2 TBS. Chipotle Puree, that you made above
salt and pepper

Fill a large pot with cold water and add sweet potatoes, and cook until fork tender. Drain and return them back to the hot pot. Start to mash and add in the grated cheese, stock, herb butter, cream, chipotle, and season with salt pepper.

Now for the gravy
1 charred poblano, peeled with seeds removed and chopped
a box of stock, either chicken or veggie..you wont use the whole box more like 2- 2 1/2 cups
4 Tbs. compound herb butter from above
4 Tbs. flour
1 Tbs. Worcestershire sauce
1/4 cup or more of half and half
1/4 cup of mexican crema or heavy cream or a little more
salt and pepper to taste

Puree the poblano with 1/2 cup of stock and set aside.
Heat a med skillet over med heat and melt the herb butter in the pan, then whisk in the flour and whisk for a min, then while whisking add in the broth a little at a time to form a gravy. Whisk away so you don't have lumps. When the gravy reaches the thickness you like, add in worcestershire,cream, half and half and add in the poblano puree.

Not Yo' Mama's Banana Pudding!

Ok, I know this dessert is like death!  I don't mean to be so negative right out of the gate, but there is nothing healthy about this, except a few bananas. A friend of ours use to bring this to potlucks and parties and I got the recipe from her, which is a Paula Deen recipe. Paula Deen, ok that is why this is sooooooo bad for you but at least it dose not have a pound of butter in it! Oh yeah forgot to mention it is  MADLY DELISH!!! A must make at least once, or many times for parties=)

From Paula Deen

• 2 bags Pepperidge Farm Chessmen cookies, it is nice when they have the holiday style cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Even better the next day!!!!!!!!

Cheesy Chicken in Poblano Sauce

Ok people, I have a REAL confession to make to all of you. I have an addiction....to Poblanos!!! I just LOVE them. They are not an overly spicy chili, and the flavor is wonderful in so many dishes! If you like chili rellenos, you in fact also like poblanos. Poblanos are those beautiful chilies that get stuffed in the famous dish. This recipe is a snap to make and is going to be on my dinner rotation for years to come!

From Rachael Ray

• 2 to 3 medium poblano peppers, seeded and stemmed, chopped
• 1 cup chicken or vegetable stock
• 1 small onion, chopped
• 2 cloves garlic, chopped
• A small handful cilantro leaves, plus a few leaves for garnish
• Salt and pepper
• 4 tablespoons butter, divided 
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup heavy cream or Mexican crema, I used crema!
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 4 pieces boneless, skinless chicken breast, I used bonelss, skinless chicken thighs!
• 1 1/2 cups shredded Manchego cheese
• 1 tablespoon vegetable or olive oil
• Thinly sliced red onions, for garnish
• 
  

In a blender or food processor, combine peppers with stock, onions, garlic, cilantro, salt and pepper, purée. In a saucepot over medium heat, melt 3 tablespoons butter. Whisk in flour; add milk and cream, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.


Preheat oven to 375°F.


Heat a tablespoon of EVOO in a large skillet over medium-high heat. Add 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper, and brown 3-4 minutes on each side. Transfer to casserole dish, spread poblano sauce over the top and cover with cheese. Bake 15-20 minutes, depending on size of chicken pieces – it should be brown and bubbly on top.


Serve garnished with cilantro sprigs and red onions, with charred corn tortillas and rice alongside.