December 30, 2015

Creamy Spinach and Mushroom Lasagna

My husband wasn't home for Christmas day so we didn't do a traditional dinner.  Several days after Christmas I made this lasagna and we both loved it.  My daughter even liked it (that's saying a lot for her).

This recipe was easy to make, well no harder than a regular lasagna and was quicker because there wasn't any meat.  I loved the cremini mushrooms but they weren't all that easy to find.  I went to three stores before I found some but they were absolutely delicious.  Perfect for this recipe.

The creaminess of the sauce and the stringy cheese was amazing.  I might have added a little more cheese than indicated....

Also, I found that the leftover lasagna was even better!  The flavors just got enhanced by the next day, I love it.

Creamy Spinach and Mushroom Lasagna
Recipe from Damn Delicious

  • 9 lasagna noodles
  • 1 (15 oz) container whole milk ricotta
  • 2 (10 oz) packages frozen spinach (thawed and squeezed dry)
  • 3 cups shredded mozzarella cheese, divided
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 2 Tbsp chopped fresh parsley
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/4 cup all-purpose flour
  • 3 cups milk, at room temperature
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • pinch of nutmeg 
  • salt and pepper to taste
Cooking Directions
  1. Preheat the oven to 350º
  2. Use a large skillet to melt the butter, then add the garlic, mushrooms, and onion.  Cook until tender, about 5-10 minutes. 
  3. Sprinkle the flour over the vegetables and cook for about 1 minute. 
  4. Slowly add the milk while stirring to avoid clumps of flour. Add the basil, oregano and nutmeg and then salt and pepper to taste.  Cook until thickened. Remove from heat and let sit until needed. 
  5. Cook the lasagna noodles as indicated on the package instructions. 
  6. Begin to assemble the lasagna by using a 9x13 inch pan.  Put 1 cup of sauce on the bottom of the pan and top with 3 noodles. 
  7. Spread 1/2 the ricotta over the noodles.  Top that with 1 cup of mozzarella cheese, 1/4 cup of Parmesan and then another layer of noodles, the remaining ricotta and 1 more cup of mozzarella cheese and 1/4 cup of Parmesan cheese. 
  8. Finish with 3 more noodles and dump the sauce over the top.  Top with the remaining mozzarella and Parmesan cheeses. 
  9. Bake for 35 - 45 minutes or until hot and bubbly. Broil for 2-3 minutes just to get some brown on the top. 
  10. Let cool for about 15 minutes and garnish with parsley if desired. 

December 24, 2015

Mint Chocolate Brownies

The last and final recipe from my baking day extravaganza.  A classic flavor for the holidays and one of my favorites, Mint!

You start this recipe making a classic brownie and then you get a little crazy by adding two more layers of deliciousness.

Allow yourself some time to make these brownies, you need to refrigerate each layer before you ever get to cut them into squares. It's totally worth it though.  The brownies are nice an fudgy and the burst of mint flavor is awesome.  The chocolate layer on top just brings it all together.  Definitely a great holiday brownie

Mint Chocolate Brownies


  • 1 cup unsalted butter
  • 8 ounces semi-sweet chocolate chips
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp (85g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
Mint Frosting
  • 1/2 cup unsalted butter at room temperature
  • 2 cups (240g) confectioners' sugar for dusting
  • 2 Tbsp (30ml) milk
  • 1 1/4 tsp peppermint extract
  • 1 drop liquid or green gel food coloring (optional)
Chocolate Topping
  • 1/2 cup unsalted butter
  • 1 heaping cup semi-sweet chocolate chips
Cooking Directions
  1. For the Brownies: In a medium saucepan, melt the butter and the chocolate chips, stirring until smooth. Remover from the heat. You can also microwave this mixture in a heat safe bowl in 30 second increments until smooth.
  2. Preheat the oven to 350 degrees. Line the bottom and sides of a 9x13 inch dish with parchment paper or tin foil leaving some hanging over the sides.
  3. Whisk both sugars into the cooled chocolate mixture.
  4. Add the eggs to the chocolate mixture one at a time, whisking after each addition.
  5. Add the vanilla. 
  6. Gently fold in the salt, flour and cocoa powder. Pour into the prepared baking dish. 
  7. Bake for 35-36 minutes.  The brownies will begin to pull away from the side of the pan. Insert a toothpick into the middle, if it comes out clean they are done. 
  8. Let the brownies cool down to room temperature and then pull them out of the pan and place on a cookie sheet but do not cut into squares yet. 
  9. At this point you can refrigerate or even freeze the brownies if you're making them ahead of time. 
  10. For the Mint Frosting: In the bowl of a stand mixer, using the paddle attachment, beat the butter until smooth.  Add the confectioners' sugar and milk and mix until smooth. Increase the speed to high and beat for 1 minute.  Add the peppermint extract and food coloring and beat until combined. Taste and add more extract if desired. Frost on top of the cooled brownies. Refrigerate for at least 4 hours before doing the next step. 
  11. For the Chocolate Topping: In a small saucepan melt the butter and chocolate chips together over low heat until melted and smooth.  You can also do this in the microwave in 30 second intervals until smooth. Pour on top of the frosted brownies and then refrigerate again for another hour before cutting into squares. 

December 23, 2015

White Chocolate Cranberry Fudge

Another item I made on baking day with my friend Melissa this past weekend.  This one was one of my favorites (oh who am I kidding, I loved them all).  I've never been known to make great fudge.  I've tried often but I seem to always get it wrong.  This recipe was a great one, however.

I loved the combination of white chocolate and the cranberries.  I got the less sugar cranberries and I'm glad I did.  It was a great contrast between the tart cranberries and the sweet chocolate.

I'm also in love with the colors. The pure white with big red splashes of color is just so Christmas-y.

I am thrilled with how this recipe turned out.  So festive and different for a change in my usual dessert line-up.  I hope you'll give this one a try this year.

White Chocolate Cranberry Fudge
Recipe from Mom On Timeout

  • 2 cups granulated sugar
  • 3/4 cup sour cream (not light)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 (7 oz) jar marshmallow cream
  • 1 tsp vanilla extract
  • 1 (5 oz) bag dried cranberries
Cooking Directions
  1. Line a 9x13 inch pan with tin foil and then scary with cooking spray. Set aside.
  2. In a large saucepan, combine the sugar, sour cream, butter and salt.
  3. Bring the mixture to a boil, stirring frequently.
  4. Continue cooking until mixture reaches 238 degrees.
  5. Remove from heat and stir in the chocolate chips, stir until melted.
  6. Add the marshmallow cream and the vanilla extract and stir until smooth.
  7. Stir in the dried cranberries.
  8. Pour into the prepared dish and let sit until it has reached room temperature.
  9. Chill in the refrigerator for several hours before cutting.
  10. Store in an airtight container.

December 22, 2015

Peppermint Marshmallows

Yes, I am waiting until the very last minute to post my Christmas recipes.  Isn't that nice of me?

My friend Melissa and I had a baking day yesterday, as we do every year. We each made three things and then we share what we made, so we each have six items to show for it. I'll share mine all week.

These marshmallows might seem intimidating but they really aren't all that difficult to make.  It's easier if you have a stand mixer but a hand mixer will work also.  You also really need to have a candy thermometer or and instant read thermometer available.

Making marshmallows is basically just cooking a sugar syrup on the stove and then whipping the heck out of it until it becomes white, light and fluffy. Fairly easy but if you have small children you'll really want to be careful with this hot sugar syrup on the stove.  Use the back burner and see if they can be elsewhere when it's time to pour it into the mixer.

These marshmallows are fantastic in hot cocoa.  Gift idea: Make a homemade hot cocoa mixture, place in a bag and put inside of a cute Christmas cup, add a bag of these homemade marshmallows and you have a fantastic homemade gift for someone special.  Enjoy!!

Peppermint Marshmallows
Recipe from King Arthur Flour

  • 3 packets unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 tsp salt
  • 1/8 tsp peppermint extract (optional) for a more pepperminty flavor
  • 1/2 cup peppermint candies, crunched up
  • 5-10 drops red food coloring (optional)
  • confectioners' sugar
Cooking Directions
  1. In the bowl of your stand mixer (or a mixing bowl) add the gelatin and 1/2 cup of the water. Let sit.
  2. Spray a 9x13 inch with a non-stick spray and set aside.
  3. In a heavy bottomed saucepan mix the granulated sugar, corn syrup and salt. Turn the heat on to medium and stir until the sugar dissolves. Then turn the heat up to high and bring the syrup to 238 degrees.
  4. With your stand mixer on low, with the whisk attachment (or hand mixer) slowly pour the hot syrup into the bowl with the gelatin. Once it's all been added, slowly turn the speed up to high and watch for the mixture to turn white and thicken. This will take 3-10 minutes depending on your mixer.
  5. You want the mixture to be thick but not so thick that it balls inside of your whisk. It would have cooled down to about 95 degrees.
  6. Add the peppermint extract and then the crushed up peppermint candies. If you're adding food coloring, add it just at the end and don't fully mix it in. You just want the color to sort of stream through the whiteness, leaving streams of red and streams of white.
  7. Spread the marshmallow mixture into the prepared pan and sprinkle confectioners' sugar all over the top. I find it easiest to use a fine mesh strainer to get a nice fine sprinkling over the top.
  8. Let the mixture dry for a minimum of 4 hours but overnight is best.
  9. If possible, it's easiest to lift the entire out of the pan and place on waxed paper and then cut them that way. If not possible just cut them while they are still in the pan and then dredge them into more confectioners' sugar so all sides are covered.
  10. Store them in an airtight container for several days.

December 8, 2015

Creamy Rice Pudding

You're looking at my husbands favorite dessert.  Well, one of many.  His great grandmother used to make it all the time.  Apparently this recipe was very close to hers.  She said that sometimes she added raisins to hers.  Needless to say, he was a happy camper when I made this.

I myself haven't had much rice pudding in my life.  I don't remember my grandmother making it.  I don't think I even tried it until I was an adult.  But I have to say, this rice pudding recipe is WAY better than the kind you buy in the refrigerated section of the grocery store.  I've never been a big fan of that one, but I loved this one.

Creamy, sweet with a little bit of cinnamon in the background.  You could certainly add raisins like my husbands grandmother did.  I don't think there is much you could add that wouldn't be delicious.  The thing about rice pudding is it's sort of just a creamy vanilla concoction.  There's LOTS of room to add the things you like best.  I however loved it just like this.  Yum!

Creamy Rice Pudding
Recipe from Sprinkle Some Sugar

  • 3/4 cup uncooked white rice (I used minute rice)
  • 1 cup half and half
  • 1 cup milk
  • 4 Tbsp granulated sugar
  • 1 Tbsp light brown sugar
  • 1/4 tsp salt
  • 2 egg yolks
  • 1 Tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
Cooking Directions
  1. Boil the rice, water (using the directions on the box), granulated sugar and salt in a medium sauce pan until tender.
  2. Pour in the half and half and 1/2 cup of milk and simmer for about 20 minutes. It will look like there is a lot of milk but it will get absorbed, I promise. Stir frequently until creamy and thick.
  3. Mix in the brown sugar.
  4. In a small bowl whisk the egg yolks and slowly add 3 Tbsp of the rice mixture into the eggs to temper them.
  5. Add the egg yolk mixture into the saucepan with the rest of the rice mixture.
  6. Add in the remaining 1/2 cup of milk and cook for 3-5 minutes more. Remove from the heat and add the butter, vanilla extract and cinnamon and mix.
  7. Serve hot or cold. Refrigerate leftovers.

December 1, 2015

Proper English Scones

A couple of weekends ago I decided to put on an authentic English tea party for the kids in the neighborhood that play with my daughter.  There ended up being 5 girls between the ages of 6 and 9. I tried to make it as authentic as possible.  Luckily for me, one of my good friends used to live in England and was a tremendous help.

In my research for recipes I found a lot of scones but all of them were in the metric measurement that is used in Europe.  So needless to say, I was thrilled to find this one which has been converted to our measurement system here in the United States.

The scones turned out moist and delicious especially when topped with clotted cream (I bought at World Market) and jam. The picture above is how they do it in England and I absolutely loved it!  Clotted cream, if you're not familiar, is basically a thickened cream so it's not sweet or anything.  But the combination of the cream and the jam is to die for.

I haven't been to England yet so it's not for me to say how these scones rate with those, but I can tell you that they were delicious.

Proper English Scones
Recipe from Rock Recipes 

  • 1 2/3 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 3 Tbsp granulated sugar
  • pinch of table salt
  • 3 Tbsp unsalted butter
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 whole egg
Cooking Directions
  1. Preheat the oven to 400º
  2. In a food processor add the flour, baking powder and sugar.  Pulse to combine. (you can also just do this in a bowl).
  3. Pulse in the butter, use a pastry cutter or even just your fingers to break up the butter. You want the mixture to resemble coarse wet sand. 
  4. In a small bowl, whisk together the milk, egg and vanilla.  Reserve a couple of teaspoons of this mixture to brush on the scones before baking. 
  5. Add the dry ingredients in with the wet ingredients and mix together with a wooden spoon.  The dough should be sticky, be careful not to overtax the dough. 
  6. Put the dough on a lightly floured work surface, sprinkle a little bit of flour over the top and form into a round that is about 3/4 inch thick. 
  7. Use a 1 1/2 inch round biscuit cutter or whatever size you prefer to cut out the scones. 
  8. Place them on a cookie sheet lined with parchment paper or a silicone mat. Brush the tops with the reserved liquid mixture. 
  9. Bake for 12-15 minutes or until the tops are a light golden brown. 
  10. Let cool slightly before serving. 
  11. Serve with jam and clotted cream as shown above, or whatever your favorite topping is. 

November 25, 2015

Sugar Cookie Pie Crust

A friend of mine told me she had this amazing apple pie with a sugar cookie pie crust.  Well, that was years ago and I sort of forgot about it until recently.

As it turns out, sugar cookie pie crust is a really good idea.

One thing I noticed is that this pie crust comes out of the pan easily if it's room temperature or warm but once you refrigerate it, it's difficult at best.  The taste is sweet and yummy.  You might want to use this one with a not so sweet pie filling or else you'll have a super sweet pie.

I'm really glad I tried this.  It's original intent is for a tart, which I might try next.

Sugar Cookie Pie Crust
Recipe from Baking Bites

  • 1/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 Tbsp milk
  • 1 tsp vanilla extract
Cooking Directions
  1. Preheat the oven to 400º
  2. In a large bowl, or your stand mixer, combine the butter and sugar. Mix until light and fluffy.
  3. Add the flour and salt and mix, then add the milk and vanilla extract. Mix until it is moist and crumbly.
  4. The mixture should crumble but still be moist enough to hold together when you make it into a ball. 
  5. Press the dough into the pie or tart plate (9 or 10 inch).  Make sure the bottom is even. 
  6. For a no-bake filling: Bake for 25-30 minutes, until light golden brown. Let cool.
  7. For a filling that needs to be baked: Bake for 15-20 minutes before filling.  Let cool and then fill and bake as the recipe instructs. 

November 18, 2015

Chicken and Dumplings

This recipe reminds me of one my gramma used to make.  We always had Sunday dinner at my gramma's house and this was one of my favorite dishes. This is not her actual recipe, but it was still close enough to make me homesick.

Perfect for a cold winters day, this dish firmly falls in the "comfort food" category.  Chicken soup topped with big fluffy dumplings that have steamed to perfection.  You just can't ask for more than that in my opinion.

I live in the South now, and they make their dumplings completely different here.  Totally delicious but totally different. The dumplings here are basically flat, wide pieces of pasta that are cooked inside of the soup so they sort of float around in there.  I also have a recipe for that sort of chicken and dumplings posted on this site but this recipe is the one that brings back memories for me.

Chicken and Dumplings
Recipe from


  • 1 cup all-purpose flour
  • 1 whole egg, beaten
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp chives, chopped
  • 1/2 cup buttermilk
Chicken Soup:
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 1/2 tsp dry thyme
  • 4 cups chicken broth
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 1/2 cup frozen peas
  • 2 cups roasted chicken, shredded. (Any part of the chicken will work, an assortment of both dark and light meat will add nice flavor)
Cooking Directions
  1. In a large dutch oven or stock pot add the oil and then add the carrots, celery and onion. Cook for 5-7 minutes until the onion becomes translucent.
  2. Add the thyme and chicken broth. 
  3. In a small dish, whisk together a label full of broth and the flour.  Pour the mixture back into the pot and whisk to make sure there are no lumps. 
  4. Add the frozen peas and the shredded chicken. 
  5. Season with salt and pepper. Let simmer to thicken, while you make the dumplings. 
  6. Place all the dumpling ingredients in a medium sized bowl and whisk to combine.  Do not over mix or the dumplings will be too dense. 
  7. Dollop the dough onto the soup, keep in mind that the dumplings will double in size. I used a large tablespoon, perhaps 1/4 cup. 
  8. Cover the pot and simmer for 15-20 minutes.  Do not remove the top to check on them or it'll flatten your dumplings. Test them for doneness by using a toothpick inserted in the middle of the dumpling to come out clean. 

3-Ingredient Shortbread Cookies

I love recipes with only a few ingredients.  Less of a chance I'll mess it up.

These cookies took a little finessing in order to come together and become the right consistency. I can tell you that once you remove the dough from the mixing bowl, before you refrigerate it for an hour, it needs to be a smooth dough that holds together.  I needed to add a little water to make it work.  However once I got it together the rest was simple. This is a little hard to do when you're trying not to overwork the dough, but it's possible. You don't want to work the dough too much because it'll become tough.

It seems a bit odd to cut them and leave them together in one big piece before baking but that's what you're supposed to do. Once they come out of the oven you can re cut them, let them cool and then separate them.

They are delicious cookies.  Very tender, buttery and crumbly.  I loved the taste and next time I plan to dip one end in chocolate like the original post did. I added these cookies to the English Tea Party I threw for the neighborhood kids that always play together. These cookies were the perfect addition. I will make them again.

3-Ingredient Shortbread Cookies
Recipe from EugenieKitchen

  • 1 cup salted butter at room temperature (if using unsalted add 1 tsp salt)
  • 1 cup confectioners sugar, sifted
  • 2 3/4 cups all-purpose flour, sifted
  • melted chocolate (optional)
Cooking Directions
  1. Sift the flour into a medium bowl, set aside.
  2. Sift the confectioners' sugar into the bowl of a stand mixer (or a mixing bowl if doing it by hand)
  3. Add the softened butter to the sugar and whisk until light and fluffy.
  4. Add the flour to the butter mixture and fold in.
  5. Transfer the dough to a floured surface and knead once with your hands.
  6. Form into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for an hour.
  7. Preheat the oven to 300º.
  8. Place the chilled down onto a cookie sheet and roll out to 1/2 inch thick.
  9. Cut into whatever shape you choose and pierce the middle with a fork so no air bubbles form.
  10. Bake for 45 minutes until light golden brown.
  11. Immediately cut the cookie again when they come out of the oven and let cool completely on the pan.

November 10, 2015

Apple Cake

In my house, we always have apples.  Oddly enough they are usually not baking apples.  My daughter loves to snack on apples and she'll eat at least 2 a day.  So when I buy apples I buy 2 bags at a time. Well, sometimes they start to look less than desirable toward the end.

That's when I start looking for recipes.

I found this one on the Internet and happened to have all the ingredients I needed, so I made it.

This cake is really good.  It's moist and has a good apple flavor. I poured a little confectioners' sugar glaze on top but it really doesn't need it.  It's pretty sweet on it's own but it sure looks pretty with the glaze.

This was a great use of apples.  Glad I found this recipe.

Apple Cake
Recipe from Gina's Favorites

  • 2 whole eggs
  • 1 3/4 cups granulated sugar
  • 2 heaping tsp ground cinnamon
  • 1/2 cup oil
  • 6 medium Gala, Fuji or Honey Crisp Apples - peeled, cored and sliced
  • 2 cups all-purpose flour
  • 2 tsp baking soda
Cooking Directions
  1. In a large bowl, or stand mixer bowl combine the eggs and sugar. Whisk until combined.
  2. Add the ground cinnamon and oil and combine.
  3. Add the sliced apples, combine into the mixture so they don't turn brown.
  4. Add the flour and baking soda and mix to combine.
  5. Spray a 9x13 inch dish or two 9 inch round cake pans with non stick spray and then put the mixture into them.
  6. Bake at 375º for about 55 minutes Start checking for doneness at about 50 minutes.
Confectioners' Sugar Glaze

About 1 cup confectioners' sugar.  Add about 1/2 tsp vanilla.  Whisk in a little milk or water until the desired consistency is reached.  I used about 3 Tbsp or so. 

November 5, 2015

Chocolate Cream Pie

So there I was, trying to think of the next thing to put on this blog when it occurred to me that I hardly ever ask my daughter what SHE wants me to make.

So, of course it was chocolate.

And of course I was happy to oblige, even if it isn't even a week after Halloween and we have ton's of candy in the house.

I mean, who am I to say no.  Right?


Pinterest really comes in handy at times like these.  The original recipe uses a regular flour pie crust but I thought I'd like it more on a chocolate sandwich cookie pie crust.  So that's what I did.  When you make your own stuff from scratch you can do whatever you want. :)

The filling is super easy to make, just make sure to get it nice and cold before cutting so it doesn't slide all over the place.  The crust is super easy to make, and the whipped cream topping is super easy to make.  The longest part of making this pie is the time needed to refrigerate. Heck, you could even buy the pre-made Oreo pie crust and the pre-made whipped cream if you're really trying to save some effort but honestly, you'd be skimping on the flavor.  Homemade is best.

My whole family loved this pie, oh and we all loved it even more the second day.  Do yourself a favor and make it ahead of time so it can refrigerate for about a day.  It's amazing!!  The filling is super creamy and smooth, the whipped cream is light.  Add some mini chocolate chips to the top and you get that little texture every so often.  Just yum!

All you chocolate lovers will appreciate this recipe. Enjoy!

Homemade Chocolate Cream Pie
Pie Crust Recipe from What's Cooking America
Pie Filling Recipe from Cookie Madness


Chocolate Cookie Pie Crust
  • 24 chocolate sandwich cookies (Oreo's)
  • 1/4 cup butter, melted
Pie Filling
  • 3/4 cup granulated sugar
  • 3 1/2 Tbsp cornstarch
  • 1/8 tsp salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 Tbsp unsalted butter, at room temperature
  • 2 tsp vanilla extract
  • 3/4 tsp chocolate extract (optional)
  • 3 oz unsweetened chocolate, chopped
  • 1 to 2 cups heavy whipping cream
  • 2 to 4 Tbsp confectioners' sugar
Cooking Directions
  1. You can also use a regular pie crust that has been pre-baked.
  2. To make the chocolate sandwich cookie pie crust, place the cookies in a food processor and pulse until the cookies are finely ground. Drizzle in the melted butter and pulse a couple more times until it all comes together. Press the mixture into a deep dish pie plate and set aside.
  3. In a medium saucepan that is on a COLD stove add the sugar, cornstarch and salt.  Whisk together. 
  4. Add the milk and egg yolks and whisk together.  Turn the heat on medium. Whisk continually until the mixture has begun to thicken. 
  5. Add the butter one piece at a time and whisk until melted before adding the other. 
  6. Add the vanilla extract, whisk.
  7. Add the chocolate pieces a little at a time, whisking until incorporated before adding more. 
  8. Pour the chocolate mixture into the prepared pie shell, cover with plastic wrap and refrigerate for several hours until cold. 
  9. In the bowl of your stand mixer or use a hand held beater with the whisk attachment.  Add the cream and whisk until stiff peaks begin to form. Slowly add the confectioners' sugar and whisk until incorporated. 
  10. Spread the whipped cream onto the chocolate cream pie and top with shaved chocolate or mini chocolate chips if desired. 
  11. Serve cold and refrigerate leftovers. 

October 27, 2015

Pumpkin Chocolate Chip Bread

This might be my one and only pumpkin recipe this year.  I love pumpkin breads and muffins but I'm not a pumpkin pie fan.  I think its a texture thing for me.

Anyway, in my constant quest to find things for quick breakfasts I stumbled up this recipe.  Thank you Pinterest!  I figured since it had chocolate chips in it there was a pretty good chance my daughter would eat it, and I was right!  Yay!

I love how moist the bread is and how it stays that way even days later.  I store mine in a sealable plastic bag in the refrigerator and it's still as delicious as it was on day one.  The chocolate chips are great for obvious reasons but they do offer a little change in the texture and appearance too.  I'm thrilled with this bread and will make it again for sure.

Pumpkin Chocolate Chip Bread

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup dark or light brown sugar
  • 1 1/2 cups pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil, canola oil or melted coconut oil
  • 1/4 cup orange juice
  • 2/3 cup semi-sweet chocolate chips
Cooking Directions
  1. Lower the oven racks to the lower 3rd of the oven to prevent over browning.
  2. Preheat the oven to 350º
  3. Spray a 9x5 inch loaf pan with non-stick spray, set aside
  4. In a large bowl add the first 6 ingredients and whisk together. 
  5. Mix the eggs and both sugars together in a medium bowl.  
  6. Add the pumpkin puree to the egg/sugar mixture.  
  7. Add the oil and orange juice to the wet mixture. 
  8. Combine the wet and dry mixes together, do not over mix. 
  9. Carefully add the chocolate chips. 
  10. Pour the batter in the prepared loaf pan and bake for 60-65 minutes - tent aluminum foil loosely over the bread about halfway through baking to prevent over browning. 
  11. Begin checking for doneness at 55 minutes by using a toothpick in the center. 
  12. Remove from the oven and let cool before removing the bread from the loaf pan. 

October 20, 2015

Vanilla White Chocolate Drops

When I go grocery shopping, I usually get stuck in the baking isle for a while.  I love the chips area because, hello, so many choices and possibilities (yes I'm aware I have a problem). I almost always have a bag of white chips in my pantry but I don't usually use them that often.

So there I was, cleaning the pantry, when I noticed this bag of white chips I needed to use.  Oh the excitement that ran through me (yeah I know, weird).

I jumped onto the Internet and did a quick search and quickly found these.  I was sort of unsure at first but the idea of making a cookie with no chocolate was intriguing. I mean, NO chocolate! Whoda thunk it?

Then, as I was reading I saw that the dough is best when it's been refrigerated for 48 hours.  What? Really? Apparently it works because these cookies were a hit.  The original recipe says you CAN of course cook them immediately but they tend to be a super sweet cookie at that point.  If you let the dough refrigerate for 48 hours it mellows the sweetness.  How bout that?

Well, obviously I didn't compare but the refrigerated cookies were delish!  I brought them to a football party this past weekend and they all disappeared.

I love this recipe and I will make them again.

Vanilla White Chocolate Drops
Recipe from King Arthur Flour

  • 6 Tbsp butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 2/3 unbleached all-purpose flour
  • 2 cups white chocolate chips
Cooking Directions
  1. In a bowl, combine the butter and sugar, beat until it is combined. 
  2. Add the eggs and vanilla and combine. 
  3. Add the remaining ingredients (except for the white chocolate chips) and mix well. 
  4. Add the white chocolate chips and stir with a spatula to combine.  Place the dough in a bowl with a lid and refrigerate for 48 hours. 
  5. Preheat the oven to 375º
  6. Line two cookie sheets with parchment paper or Silpat's. 
  7. Use a small cookie scoop or a teaspoon to make a 1 inch ball and place on the cookie sheet. 
  8. Bake for 8 to 9 minutes.  The cookies will remain pale in color but should be lightly golden brown on the bottom. 
  9. Let rest about 5 minutes before moving to a cooling rack. 

October 13, 2015

Caramel Stuffed Chocolate Chip Cookies

I have a weakness for cookies.

I have a weakness for caramel too.

These cookies were a perfect fit for me.  I did save myself some but I sent most of them to my gramma for her 95th birthday.  We both have a huge sweet tooth and I think caramel is right at the top of the list.

The cookies were the perfect chocolate chip cookie, chewy and delicious.  Add caramel to the combination and you have a little bit of heaven.  I have definetly got to try to stuff caramels into more cookies. ;)

Caramel Stuffed Chocolate Chip Cookies
Recipe from Cake N Knife

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 cup salted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups milk chocolate chips
  • 1 - 14 oz bag caramels, unwrapped
Cooking Directions
  1. Preheat the oven to 325º
  2. Line cookie sheets with Silpats or parchment paper
  3. In a bowl, combine the flour, baking soda, and salt. Whisk together and set aside. 
  4. In the bowl of your stand mixer add both sugars and the butter and beat until combined.
  5. Add the eggs and vanilla and mix. 
  6. Slowly add the flour mixture into the wet ingredients and blend on low until combined. 
  7. Add the chocolate chips and mix in using a spatula. 
  8. Use a cookie scoop to put a ball of dough into your hand, put a caramel square into the dough ball and then use your fingers to seal the opening shut. 
  9. Place seam side up on the cookie sheet and bake for 20-25 minutes or until golden brown on the bottom. Leave on the cookie sheet to cool a little before moving to a cooling rack. 
  10. Let cool a little before eating. 

October 5, 2015

Healthy Breakfast Cookies

In an attempt to find more healthy breakfast alternatives for my family I stumbled upon this recipe.  We all like all these ingredients to this could be a winner.

I loved the way the cookies turned out.  Full of peanut butter flavor and the chocolate combination was wonderful.  My daughter wasn't a huge fan but she's super picky.  I shared some with my neighbor and she loved them too.

These cookies are super easy to assemble and quick baking.  You need to love peanut butter to enjoy these cookies which (usually) isn't a problem here.  I love that there isn't any flour and that there is very little sugar.  Definitely will make these again, even it they are just for the grown-ups.

Healthy Breakfast Cookie
Recipe from Chelsea's Messy Apron

  • 1 cup creamy peanut butter
  • 2 Tbsp honey
  • 4 Tbsp light brown sugar, lightly packed
  • 1/2 cup + 2 Tbsp old fashioned oats
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup peanut butter + chocolate chips combined or pick your favorite
Cooking Directions
  1. Preheat the oven to 350
  2. Stir together the peanut butter and honey without heating up either of them. 
  3. In a large bowl combine the oats, salt, vanilla extract and stir together.  Add the peanut butter mixture in with the oat mixture and stir together. 
  4. In a separate bowl whisk the egg and then add it to the mix. 
  5. Now add your mix-in's.  You can use chips of any flavor, raisins or other dried fruit, coconut, etc. 
  6. Stir together, the dough will be thick and hard to stir. 
  7. Use a cookie scoop or two spoons to get a ball of dough out and make sure it's a tight ball when you place it on the cookie sheet or else these tend to crumble. 
  8. Bake for 7-9 minutes, slightly underdone will keep them from crumbling as much. 
  9. Let cool completely. 

September 25, 2015

Pork Carnitas

I love it when I find a meal to make where I can utilize my Dutch Oven.  You know it's gonna be good if you break out the Dutch Oven.

Give yourself a little time to make this meal, you won't be sorry.  The meat just falls apart and is SO flavorful.

This was my first attempt at making Pork Carnitas but I'm thrilled with how it turned out. Luckily I found the recipe with enough to get dinner on the table, but that was pure luck.  Allow yourself about 3.5 hours from start to finish.  There aren't a lot of steps and it's very easy to put together.  That slow cooking time is essential for tender meat.

My husband loved this one!

Pork Carnitas
Recipe from My Kitchen Escapades

  • 4 pounds boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 tsp ground cumin
  • 1 whole onion, peeled and halved
  • 2 bay leaves
  • 1 tsp dried oregano
  • 2 Tbsp fresh lime juice
  • 2 cups water
  • 1 medium orange, juiced and keep the spent halves
  1. preheat the oven to 300º, adjust your oven racks so your Dutch Oven will fit in the lower half. 
  2. In a Dutch Oven, add all of the ingredients including the used orange halves. Bring to a simmer over medium high heat with the cover off. 
  3. Put the cover on and place in the oven for about 2 hours or until the meat is falls apart when you pull at it with a fork. 
  4. Remove from the oven and turn the broiler on. 
  5. Remove the meat with a slotted spoon and place on a foil lined jelly roll pan or a cookie sheet with sides. 
  6. Discard everything else that was in the Dutch Oven except for the cooking liquid. 
  7. Return the Dutch Oven and the cooking liquid to the stove top and boil on high heat until the liquid thickens and you have about 1 cup of it. 
  8. Meanwhile, use two forks to pull eat meat chunk into three pieces.  Place under the broiler and cook until the edges begin to get crisp, then flip the pieces over and follow the same process until that side has begun to crisp as well. 
  9. Once the meat has crisped up and the liquid has reduced you can combine them together and serve. 
  10. I served mine over brown rice. It is more traditional to serve in a tortilla with all your favorite toppings. 

September 17, 2015

Four Ingredient Chicken

When I recently saw this recipe on Facebook I knew I wanted to try it.  I mean, it's four ingredients so how hard could it be?  Not hard, at all.

See, I'm not a huge fan of chicken.  So when I eat it, it has to be covered in some sort of delicious sauce or be accompanied by gravy.  This recipe fit the bill for me.

I couldn't find Russian dressing at the supermarket I was at so I quickly did an online search and found out it was easy to make.  I happened to have all the ingredients at home so I just made it first and then added all the other ingredients into it.

I used my hands to make sure the chicken was coated with the sauce on all sides. Then I made sure the chicken pieces were evenly spaced in the pan and popped it into the oven. An hour later I had a delicious meal that I plan to make again.  The sauce is extremely flavorful.  I made mashed potatoes for the meal accompaniments and the sauce tasted so good with the potatoes too.

This meal does take a little bit of prior planning since it takes and hour to cook and you probably won't have every single ingredient in your pantry or refrigerator.  However, I plan to stock these ingredients now just in case I have a craving for this one, which might happen....often.

Four Ingredient Chicken
Recipe from Facebook via Kathy Kehoe

  • 8 chicken thighs (bone-in, skin on)
  • 1 package french onion soup mix
  • 1 - 8 ounce bottle Russian dressing (or make your own, recipe below)
  • 1 small jar apricot preserves or 1 cup
Homemade Russian Dressing
  • 1 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 Tbsp prepared horseradish
  • 1 tsp minced onion
Cooking Directions
  1. mix all of the ingredients together (not the chicken).
  2. Place the chicken in a 9x13 inch dish and pepper (no salt needed)
  3. Coat the chicken thoroughly with the sauce, get all sides well coated. 
  4. Bake at 400 for 1 hour to 1 hour 15 minutes, until chicken is done.  Baste several times while cooking. 

September 10, 2015

Mexican Corn Dip

I've been wanting to try this recipe for quite some time. My chance finally came up recently and it was SO good!

I have to admit that I may have just dug into this with a spoon.  I mean, it makes a fantastic dip, it also tastes great straight off the spoon. :)

The slight bite and heat from the jalapeño was delicious.  The cheese pieces and the creaminess from the mayonnaise was outstanding. There isn't anything about this dip I didn't like.  The flavors all meld together so well.  I just loved it.

Mexican Corn Dip
Recipe by Damn Delicious

  • 2 Tbsp unsalted butter
  • 5 ears corn, rinsed and shucked
  • 1 jalapeno, seeds and membranes removed
  • 3 Tbsp mayonnaise
  • 2 Tbsp crumbled cotija cheese
  • 2 Tbsp fresh cilantro, chopped
  • 1 tsp chili powder
  • 1 clove garlic, pressed
  • juice from 1 lime
  1. Melt the butter in a large skillet.  Add the corn and jalapeño and cook until charred, about 8-10 minutes. 
  2. Add the remaining ingredients and serve immediately. 

August 27, 2015

Starbucks Lime Refresher (CopyCat)

Summer isn't over yet, although I wish I'd found this drink at the beginning of summer.  There is still time to enjoy it!

Easy to assemble and tastes for refreshing on a hot day.  It's fresh, not too sweet and there's the little hint of cucumber flavor that makes people go "oh, yum".  Perfect for a day by the pool or after a long day of yard work.  Kids love it and grown ups do too.

Starbucks Lime Refresher (CopyCat)
Recipe from Herbamum

  • 1/4 cup mint leaves, finely chopped or mint tea in a bag
  • 3/4 - 1 cup cucumber, peeled and chopped
  • 3 cups water
  • 3/4 cup sweetener (I used sugar but you can use anything)
  • 2 cups fresh lime juice
  • lime slices for garnish if desired. 
Cooking Directions
  1. Add the chopped cucumber and finely chopped mint (or tea) to the 3 cups of water. Stir around and then use a fine mesh strainer to remove the mint leaves and cucumber pieces. Add the cucumber flavored water to a large pitcher.
  2. Add the lime juice and sweetener to the pitcher and stir in an additional 4 cups of water. Stir well until your sweetener has been incorporated.
  3. Chill and serve with a lime wedge for garnish, if desired.

August 19, 2015

Kid Friendly Salmon

It's been a little hard to work on my blog this week.  School has started here and I do a online public school with my daughter and that equals very little time for myself.

That being said, this is a great dinner if you're trying to get your kids to eat more fish like I am.  This makes the salmon sort of sweet and savory at the same time.  My husband isn't the biggest fish eater either and he really loved this recipe.

It's easy to throw together and cooks in no time.  No super strong flavors and no spice so it's very kid (and husband) friendly. Great to add to the weekly menu!

Kid Friendly Salmon
Recipe from Tomorrow Farm Fiber Arts

  • 1/3 cup soy sauce
  • 2 Tbsp vegetable oil
  • 2 Tbsp brown sugar
  • 2 cloves of garlic, minced
  • 1 lb fresh salmon, cut into 4 pieces
Cooking Directions
  1. Mix the soy sauce, oil, brown sugar and garlic together.
  2. Place the salmon in a baking dish and pour the sauce over the top. Cover and refrigerate for 30 minutes.
  3. Grill or broil over medium heat for 3-4 minutes per side until fish is flaky.

August 14, 2015

Oatmeal-Fig Bars

This cookie bar was in the latest issue of Food Network Magazine.  There were so many to choose from, it was hard to settle on just one to make.  I told my husband that he would have to pick, there were just way too many choices for me.

I think he picked this one because it does have the "healthy" factor since there is oatmeal, wheat flour and figs in it.  I'm pretty sure that they can't be considered health food though.

The bars are perfect for a breakfast on the run, or a snack.  Very satisfying with a yummy fig taste and soft chewy texture.

I froze mine and I just pull a couple out as needed.  I'm happy with all the bar recipes that were in the magazine and I can't wait to try more. 

Oatmeal-Fig Bars
Recipe from Food Network Magazine Sept 2015 page 68

  • 2 sticks butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 1/2 cups rolled (Old Fashioned) oats
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups chopped dried figs
  • 2 whole eggs
  • 2 tsp vanilla extract
Cooking Directions
  1. Line a 9x13 inch pan with tin foil so it hangs over the edges, then oil the tin foil with either non-stick spray or use your hands or a napkin to spread oil over the surface.
  2. Preheat the oven to 350º
  3. In a food processor, add the softened butter and both sugars and pulse to combine.
  4. Add the oats, both flours, baking powder and salt and pulse to combine.
  5. Next add the figs, eggs and vanilla and pulse until clumps form.
  6. Press the mixture into the prepared pan and then bake for about 35 minutes until the edges are set but the middle is soft.
  7. Cool before cutting.

August 5, 2015


Here's a cookie I'm just getting around to, amazingly, since it's a classic. I haven't been in a hurry to make it because I've always thought cinnamon and sugar were more breakfast flavors so I haven't jumped on the bandwagon to make these cookies. 

My bad. 

They're great.  They are like a shortbread cookie that's rolled in cinnamon sugar before you bake it.  You can keep them soft or bake them longer and make them crunchy.  Either way, they are totally delicious and they make a great "hot weather" cookie because there isn't anything melt-y in them. 
Recipe from King Arthur Flour

  • 1/2 cup butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cup bread flour
  • 2 Tbsp granulated sugar + 1 tsp cinnamon (for coating)
Cooking Directions
  1. Preheat oven to 375º
  2. Line cookie sheets with parchment paper, silicone cookie mat or grease with non-stick spray. Set aside. 
  3. In the bowl of your stand mixer, mix the butter and sugar together until smooth.  Add the egg and vanilla extract and mix until smooth. 
  4. Add the baking powder and salt and with the mixer on low, add the flour and mix until well incorporated. 
  5. In a zip lock bag add the sugar and cinnamon. 
  6. Use a 1 inch cookie scoop to make a ball and then drop in the bag and shake it slightly until fully covered by cinnamon sugar.  Place on the prepared cookie sheet and place balls about 1 1/2 inches apart.  Before baking, take the bottom of a drinking glass and smooth the dough ball down to about 3/8 inch thick. 
  7. Bake for 8 minutes for softer cookies or 10 minutes for crunchier cookies. 
  8. Let cool slightly before moving to a cooling rack. 

July 30, 2015

2-Ingredient Pizza Dough

Pizza isn't one of those things I can wrap my mind around ahead of time.  I think that's the reason frozen pizza's are so popular, they're a last minute thing.  Well, this recipe solves that problem.  If I can just remember to have plain Greek yogurt in my refrigerator I'll never need to buy frozen pizza again.

This recipe is easy to throw together (I mean come one, two ingredients?) just keep at it until it becomes a smooth dough.  I heated my pizza stone in the oven prior to even starting the dough.

The crust became nice and crispy on the bottom.  I found that one dough ball was the perfect size for my large pizza stone and it turned out like a pretty thin crust.  Obviously you can roll it out to your desired thickness.

As far as taste goes, it was quite good.  I think that some of the longer crusts (that need to rise) have a better taste but this one was totally delicious especially when you consider it only took 10 minutes to prepare and roll out and top.  I baked mine for about 15 minutes.  It also made me feel good to know I made it with my own two hands and there weren't any pesky preservatives added.  It's homemade, but really really fast.  Great recipe to have on hand for those times you don't "plan" on having pizza.

2-Ingredient Pizza Dough
Recipe from The Food Network

  • 1 3/4 cups self rising flour
  • 1 cup full fat or 2% Greek yogurt
Cooking Directions
  1. Mix both ingredients into a shaggy dough, then dump onto a lightly floured work area and knead into a smooth dough. 
  2. Roll into one large round pizza or two smaller ones.  Top and bake on a stone that has preheated in your oven set to 500º. 
  3. Can be refrigerated for up to two days.  Let come up to room temperature before rolling out. 

July 27, 2015

Chocolate Chip Cookie Cake

You're looking at my daughters birthday "cake".  Best birthday cake ever for several reasons:

  1. It takes little to nothing to decorate (I'm a terrible decorator)
  2. It tastes amazing!  Soft inside, chewy edges, plenty-o-chocolate
  3. Easy to transport, because there was hardly any frosting and weren't any layers. The frosting that is on there is only so the candles I put on top would stay in place. 
  4. It won't melt much, and any chocolate chips that do get melty make it that much better. 
  5. Much easier to make than a cake.  I served this with regular sized cookies for the kids to take home with them. 
My daughter and I will both eat cake, plenty of it actually, but cake isn't necessarily our favorite.  This year for my daughters birthday she originally said she wanted cookies decorated like a peacock (one of her favorite birds) but I quickly talked her out of that.  Remember, I can't decorate.  Luckily it didn't take much convincing that a chocolate chip cookie would be loved by all.  And they were.  I'm such a good parent. 

Chocolate Chip Cookie Cake

  • 3/4 cup unsalted butter at room temperature
  • 1 cup packed brown sugar, light or dark
  • 1 large egg + 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
Cooking Directions
  1. Preheat the oven to 350º
  2. Spray a 9 inch round cake pan with non-stick spray
  3. In the bowl of your stand mixer, using the paddle attachment, beat the softened butter for 1 minute until light and fluffy.
  4. Add brown sugar and beat for another minute.
  5. Add in the egg, egg yolk and vanilla and beat on medium high speed. Use a spatula to scrape down the sides as needed.
  6. In another bowl, combine the flour, cornstarch, baking soda and salt.
  7. Slowly add the flour mixture into the mixing bowl and mix until incorporated.
  8. Add 1 1/4 cup of the chocolate chips and mix briefly.
  9. Pour the mixture into the prepared dish and press down until level. Bake for 20-25 minutes.
  10. Cover with aluminum foil after the first 15 minutes. Baking could take up to 30 minutes.
  11. After you remove from the oven, let sit for a few minutes until slightly cooled and then press the remaining chocolate chips onto the top.
  12. If you're going to remove it from the pan, use a butter knife to loosen the edges around the sides and then let cool before removing to another dish. Otherwise just serve it out of the cake pan.

July 21, 2015

PW's Burgundy Mushrooms

I've been meaning to post this recipe for some time.  I was going to do it before vacation.  Now it's two weeks after vacation and I'm just getting around to it.

So here's the thing.  I wasn't sure about this recipe.  I mean, I've heard The Pioneer Woman, Ree Drummond brag about this recipe for years.  She's never led me wrong before, but still I procrastinated. I did that because I like wine, but I don't love it.  I love it in recipes but I don't really sit down all that often and drink a glass of it. So I was afraid that this recipe would have this overwhelming taste of wine.  I mean, it's cooked in 1 quart of the stuff, now could it NOT taste like wine?

I don't know just doesn't.

I made this recipe for a gathering at a neighbors house.  Actually it was a birthday party, but it was an adults birthday party.  I was told they didn't need anymore desserts (my usual go-to party contribution). I knew that most of the people attending had a fondness for wine so I figured that this would be perfect.

Prepare yourself, this is an all day cooking process but it's oh so worth it. The flavor is hard to describe but there is both chicken and beef bouillon and you can definitely taste them.  There is a little hint of garlic and the butter makes the sauce that's leftover at the bottom is just silky and decadent. It's good to have a good loaf of bread to soak up all that tasty juice.

Also, I couldn't find burgundy wine so I used a cupcake red wine and it was wonderful.

Burgundy Mushrooms
Recipe from The Pioneer Woman

  • 4 pounds white button mushrooms
  • 2 sticks butter
  • 1 1/2 tsp Worcestershire sauce
  • 1 quart burgundy wine (or other red wine)
  • 1 tsp freshly ground black pepper
  • 2 cups boiling water
  • 4 whole chicken bullion cubes
  • 4 whole beef bouillon cubes
  • 1 tsp dill seed
  • 5 cloves garlic peeled
  • 2 tsp salt
Cooking Directions
  1. Put all of the ingredients except the salt in a large stock pot. Stir together and heat to a boil.
  2. Reduce heat to simmer for 6 hours, covered.
  3. Remove cover and simmer for 3 more hours.
  4. Add salt before serving. Serve with some good crusty bread to suck up the juices.