Roasted Provolone

I love cheese like my husband loves peanut butter. Normally, I do not just make a a dish of cheese but that is what I did. My children loved this dish. I thought it tasted wonderful but it was stingy. The kids didn't care. They told me that I should share this recipe with you. I think next time I make garlic bread this would be the best topping.

Roasted Provolone
6 oz. Provolone slices
1/4 tsp oregano

Directions:

1. Preheat the broiler. 
2. In a small baking dish, place the provolone cheese. 
3. Broiler the cheese for about 8  minutes or until browned.
4. Sprinkle the oregano on top.
5. Serve immediately with toast.

Recipe adapted from Bon Appetit.

One year ago....................................I made Bacon Cheeseball.
Two years ago..................................I made Penne Aglio-olio.
Three years ago................................I made Honey Butter Pork.

Did you already know....................
-Provolone cheese originates from Southern Italy.
-Provolone cheese is made from cow's milk.
-In America, provolone tends to be Provolone Dolce which is aged only a couple of months and is milder than Provolone Piccante.

Snickers Caramel Cheesecake Minis

Do you need a recipe for the holidays? Something you can make ahead and can grab to go? Well, I think cheesecake is always a winner. I wanted to make little mini ones since I think they are easier to share. Since I had a package of snickers in the cabinet, I thought they would be an excellent topper. Also, my daughter wanted a package of shortbread cookies but then decided she didn't like them. Guess what I used as my cheesecake crust? I did make these for my husband as an anniversary gift. Sometimes the best gifts are the simple ones.

Snickers Caramel Cheesecake Mini
1/2 cup shortbread cookies, crushed
1/2 cups plus 1 tsp sugar, split
1 tsp salt
3 Tbsp butter, melted
12 oz. cream cheese, softened
1 egg
6 caramel candy
2 tsp water
6 mini snickers,chopped

Directions:

1. Preheat oven to 325 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a small bowl, combine the shortbread cookies, with 1 tsp sugar, salt, and the melted butter.
4. Press the shortbread mixture evenly into the cupcake liners. Set aside.
5. In a large bowl, cream the cream cheese with the 1/2 cup sugar. Mix until fluffy.
6. Add the egg and beat until just combined.
7. Evenly distribute the cream cheese mixture on top of the shortbread mixture.
8. Bake the cheesecake for 15 minutes or until the cheesecake center is almost set.
9. Allow to cool and transfer to the refrigerator for 1 hour.
10. Over a double boiler, melt the caramels with the water. Mix until melted.
11. Drizzle some of the melted caramel over cheesecake.
12. Top the cheesecakes with the pieces of snickers.
13. Drizzle the remaining melted caramel over the snickers and cheesecake.
14. Refrigerate for 1 hour before serving.

Recipe adapted from Kraft.com.

One year ago...............................I made Jumbo 4 Chip Cookies.
Two years ago.............................I made Tomato Soup.
Three years ago...........................I made Blueberry Muffins.

Did you already know..................
-In 1930, Mars Incorporated launched the Snickers candy bar.
-In 1930, the Snickers candy bar cost five cents. 
-Snickers candy bar was named after the Mars family's horse.

Baked Hot Chocolate Pudding

Sometimes, I just want chocolate. It could be a hard day. It is cold outside. It could be there are craters on the moon. I can give you many reasons why I would like chocolate. Well, I decided to try this recipe for baked pudding. Since moving, I didn't realize I had no cocoa powder. I hadn't made it to the store and didn't check the cabinet so I figured hot chocolate would do. My family like pudding and chocolate so this was a good combination for us. It is very rich with a crunchy top and a smooth filling.

Baked Hot Chocolate Pudding
1/2 lb. unsalted butter
4 large eggs
1 3/4 cups sugar
3 packages of hot chocolate mix
1/2 cup all purpose flour

Directions:

1. Preheat oven to 325 degrees F.
2. Lightly butter a 2 quart baking dish or 6 small baking dishes.
3. Melt the butter and set aside to cool.
4. In a large bowl, beat the eggs with the sugar for 5 minutes. 
5. Add the hot chocolate mix and flour. Mix until just combined.
6. Slowly, add the cooled butter and mix until just combined.
7. Pour the batter into the prepared dishes. 
8. Set the dishes into a larger baking dish.
9. Add hot water to the larger baking dish so it comes up to half way to the smaller baking dishes. Don't allow any water to get onto the batter. 
10. Bake the dish for 1 hour for the larger dish. (Check about 30 minutes for the smaller dishes.) The dish is done when a toothpick inserted in the center comes out 3/4 clean. The center should appear undercooked since it is a baked pudding. 
11. Allow to cool before serving.

Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Two years ago............................I made Bacon Fontina Panini.
Three years ago..........................I made Nutella Hot Chocolate.

Did you already know............
-The moon is shaped like a lemon. 
-The moon is larger than Pluto.
-The moon does have small quakes called moonquakes.

PB Delightfull Cookies

I normally do not try to succumb to commercials but I saw the Toll House Delightfulls morsels and was intrigued. I figured I would check them out the next time I was at the store. Well, I forgot about the commercial. My son wasn't feeling good with strep throat and all. When we happen to be at the store again, I made the mistake of showing my husband. Guess what I was baking later that night? Yes, they are good. Yes, my husband and daughter had several. I was good and limited it to one cookie. They are very rich.

PB Delightfulls Cookies
2 1/4 cup all purpose flour
1 tsp baking soda
1 1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
9 oz. DelighFulls Peanut Butter morsels
4 oz. miniature milk chocolate chips

Directions:

1. Preheat oven to 325 degrees F.
2. Line a cookie sheet with parchment paper. Set aside.
3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In a large bowl, beat the butter, brown sugar, and sugar until fluffy.
5. Add the vanilla extract and the eggs. Mix until incorporated. 
6. Slowly, add the flour mixture. Mix until incorporated.
7. Fold in the morsels and chocolate chips.
8. Scoop mounds of batter onto the baking sheet.
9. Bake the cookies for at least 13 minutes or until golden brown.
10. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from the Toll House Delightfulls package.

One year ago..................I made Sweet Potato Muffins.
Two years ago................I made Chocolate-Macadamia Nut Cookies.
Three years ago.............I made Easy Chocolate Fudge.

Did you already know................
-Besides a sore throat and fever, a rash may develop.
-All ages can get strep throat but it is more common in children  the ages of 5 to 15.
-Strep throat must be tested to be verified and can't be diagnosed by appearance only.

Thai Chicken Wrap

My children argue like any typical siblings. One reason they argue is my son likes to tell us lots of facts. My daughter likes to correct her brother as an older sister will do. Since my son is confident in his facts, I am the fact checker. Normally, I know the answers which makes it easier for me but when I don't I will look it up. So, I had to look up whether penguins eat squids or not. I have never paid much attention to the diet of penguins. I am too busy worrying about my children's diets. Well, my son was right (which he normally is 90% of the time but his sister does catch him on other the 10%). This was our discussion while we ate these Thai Chicken Wraps. They are really good and fast to assemble. My son made the sauce for us. My daughter prepped the lettuce. It was a nice way to prepare lunch

Thai Chicken Wrap
2 tsp vegetable oil
1 lb. cooked chicken, chopped
2 cloves of garlic, minced
1/4 cup sweet onion, chopped
1/4 tsp ginger, minced
1 package of Asian blend cabbage slaw (cabbage, carrots, snap peas, etc.)
1/3 cup sweet chili sauce
2 Tbsp peanut butter
2 tsp soy sauce
1 Tbsp water
4 large tortillas
1 cup lettuce, chopped
1/2 cup almonds, toasted
 3 stalks of green onions, chopped

Directions: 

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chicken, garlic, sweet onion, ginger, and the cabbage slaw.
3. Cook for about 5 minutes. Stir often.
4. In a medium bowl, combine the sweet chili sauce, peanut butter, soy sauce, and water. Stir until smooth. 
5. Add the chili sauce mixture to the chicken. Stir to incorporate.
6. On a tortilla, add the lettuce and chicken mixture. 
7. Top with the almonds and green onions.
8. Fold the tortillas to form a wrap.

Recipe adapted from Tastes Better From Scratch. 

One year ago..........................I made Sweet Potato Casserole.
Three years ago......................I made Breakfast Potatoes.

Did you already know.............
-Penguins eat krill, squid, and fish.
-While swimming, penguins swallow their prey whole.
-Penguins do not live at the North Pole.