Reuben Dip

I barely have enough time amid the cooking and cleaning today to squeeze out this little gem that will be gracing my coffee table come Sunday.

Super Bowl Sunday, that is.

I love Reubens as a sandwich, but I would almost bet that the dip is slightly better, if only for the addition of cream cheese, which makes everything better.

If you've got a little patch of empty space on your serving table this weekend, you need to fill it with this dip.

You will not regret it!



Reuben Dip

1 cup chopped corned beef
1 cup grated swiss cheese
1 cup sauerkraut
1 8oz. brick cream cheese
1/2 cup Thousand Islands dressing
1/2 cup grated Cheddar cheese
1 Loaf of Rye Bread




Preheat oven 350F.

Combine the beef, swiss, sauerkraut, cream cheese and dressing.  Spread into the bottom of a greased baking dish.  Top with cheddar cheese.

Bake 20 minutes.

Cut the loaf into 1" cubes.  Serve with warm dip.

Cookie Dough Cookie Pizza

When I'm cooking up food for Super Bowl Sunday, I try to be very methodical.  It's such an difficult process to pick and choose all of the best dishes.  And, there's always the challenge of melding new and creative ideas with tried and true favorites.

Last year, I put out a fruit pizza as a sweet appetizer amid all of the savory stuff I put out.  It was a great addition to the table except for the horrendous price I paid for out-of-season fruit.

This year, I'm trying something a little bit different by topping a cookie pizza with ice cream.  It's certainly not going to be a sit-out kind of appetizer, but I definitely think this would be a great sweet to pull out of the freezer at half-time.

The hardest part of this whole dish is baking the "crust".  If you can do that, you've mastered this cookie pizza.

So tasty!




Cookie Dough Cookie Pizza

2 rolls of chocolate chip cookie dough
1 pint vanilla ice cream, softened
1/4 cup hot fudge



Preheat oven 350F.

Spread one roll of dough out onto a round baking sheet.  Leave 1-2 inches of space around the outside to allow for any spreading while cooking.  Use a fork and spear holes into the dough.

Bake 10-12 minutes.  Let cool completely.

Cut up the second roll of cookie dough into small 1/2 inch pieces.

Spread the vanilla ice cream over the top of the cooled cookie crust.  Top with cookie dough chunks and drizzle hot fudge over the top.

Keep in freezer until ready to serve.

Cheddar Ale Dip

Among the non-holiday holidays that I choose to celebrate, the Super Bowl is the highest ranking.  Truth be told, I'd much rather spend the day cooking up food for Game Day than Thanksgiving and Christmas combined.

So with the biggest sporting event of the year just around the corner, I'm going to be presenting you with my 2013 Super Bowl Extravaganza menu.

And, I'm starting with this dip.

I've noticed after going out to some restaurants lately that Cheddar Ale Dip and pretzels are invading the Appetizer menu.  I'm definitely not complaining.  I've been a fan of Beer and cheese together for quite a while.  And, I've presented to you a few gems from my arsenal in the form of soups, sandwiches, and mac & cheese.

It's safe to say that this is a pretty frequent flavor combination in my house.

So, for the upcoming weekend, I'm doing up an appetizer that is half-dip, half-fondue and 100% the embodiment of a perfect Super Bowl snack.

I mean, who doesn't like a little beer and cheese with their football?




Cheddar Ale Dip

2 tbsp olive oil
1/2 white onion. finely chopped
2 tbsp butter
2 tbsp flour
1 cup ale
1/4 tsp nutmeg
3 cups cheddar cheese
Salt and pepper to taste



Saute onions in olive oil over medium heat for 3-5 minutes.

Add butter and flour and stir for 1-2 minutes to create a roux.

Add the cup of ale and mix completely.

Stir in cheese a handful at a time and stir until completely melted and smooth.

Add the nutmeg and seasoning.

Serve warm with pretzels.

Coconut Curry Chicken

A couple weeks ago, I tried out a recipe for a coconut curry sauce over tilapia.

That was such a hit in my house that I decided to substitute in some chicken.

The result is a super flavorful chicken dish that offers a little sweet and a little heat.  This sauce packs a punch and makes even the blandest chicken and rice a masterpiece.

Whatever you prefer, tilapia or chicken, this sauce will not disappoint if you're looking for something exotic and delicious!

Coconut Curry Chicken

(adapted from My Recipes)

2 lb. chicken breasts

2 tbsp olive oil

1/2 cup chopped green onions

3/4 cup chopped red bell pepper

2 tsp minced ginger

2 tsp minced garlic

1 tbsp red curry paste

1 tbsp soy sauce

1 tbsp lime juice

1 tbsp sugar

1 14oz. can light coconut milk

Salt & Pepper to taste

In a skillet, saute garlic, ginger, pepper and onions in olive oil over medium heat for 2-3 minutes.  Add chicken and cook until no longer pink.  Add curry paste, soy sauce, lime juice and sugar and cook an additional minute.

Add coconut milk and simmer for 10 minutes.  Season to taste.

Serve over rice.

Dreamsicle Cookies

Something is wrong.

This morning, I passed up the opportunity to indulge in chocolate for a dreamsicle-flavored cookie.

I'm definitely not complaining.  The dreamsicle cookie I ate for breakfast was out crazy-delicious.  So delicious that I actually overlooked a counter full of chocolate cookies and pastries.  I mean, it's got orange zest in them so they're almost a fruit, right?

I set to work this afternoon to make my own.

This recipe will (temporarily) make you forget all about chocolate.  Orange and vanilla flavors will completely overtake your senses and make you completely oblivious to anything else.

These cookies are so flavorful and unusual that you simply have no choice other than to try these...

like, now!




Dreamsicle Cookies
(adapted from Baked Perfection)

2 1/2 cups flour
1/2 tsp baking soda
1 tsp salt
1 stick butter
1/2 cup milk
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 tsp orange extract
1 tsp vanilla
2 tbsp grated orange zest
2 cups vanilla-flavored chips





Preheat oven 350F.


In a large bowl, sift together dry ingredients.

In a spearate bowl, combine milk, butter and sugars until light and creamy.  Add the dry ingredients in increments.  Follow with the egg, extracts, orange zest and chips.  Stir until combined.

Spoon batter onto a greased cookie sheet.  Bake 10 minutes.

Barbeque Burgers

Today is a lazy day.  

It's an 'I don't want to do anything that requires movement," kind of day.

So, developing a recipe seems pretty much out of the question.  I'm all for getting up and off my butt for the sake of filling my face, but it's got to be something that won't involve a whole lot of brain power.

Since I had some homemade barbeque sauce and ground beef in the fridge, these barbeque burgers seemed to be the #1 choice.  No baking.  No real expertise needed.  Easy to assemble.  Easy to clean up.  All around, a good lazy-day meal.

I put some of my baked onion rings on top as well and the result was a burger reminiscent of something out of a restaurant.  Only faster, cheaper and more soul-satisfying than any take-out meal.

If you're feeling lazy like me, this is a definite go-to meal with ease and great taste!



Barbeque Burgers
(makes 4 burgers)

Burger:
1 lb ground beef 
1/4 cup grated Monterrey Jack cheese
1/4 cup Kansas City BBQ Sauce

8 Baked Onion Rings
4 slices Monterrey Jack cheese
1/2 cup Kansas City BBQ Sauce
4 Hamburger buns


In a bowl, combine beef, cheese and BBQ sauce.  Divide meat into four equal parts and mold into hamburger patties.

Place patties on a hot grill and cook until you reach your desired doneness.  Add 1 slice of cheese on each when there is about 1-2 minutes left to cook.  Toast buns on grill for 1-2 minutes.

Place patties on bun.  Top with Barbeque sauce, followed by 2 onion rings each.  Add any additional hamburger toppings you desire.  Apply top bun.

White Peach Sangria

I know what you're thinking.

Peaches are not exactly a January fruit.

So why am I trying to force-feed you peaches when they are clearly not in season?

Because we're drinking our peaches.  That's why.  And drinking peaches never goes out of season.

When you live in the middle of no where, the winter can get somewhat hard to handle.  Day in and day out, you spend your days inside because it's too cold to go outside and the sun never seems to shine enough to keep you happy.

So, on my latest trip outside of my house and into civilization, I chose to forget the frigid temperatures and settle into a white peach sangria.  The summer fruit and white wine over ice was refreshing and happy-inducing.  It almost keeps the winter away when you're sipping a summer cocktail.

The only thing that could top a restaurant sangria is a homemade sangria.  Obviously.  And, it's way cheaper, too.  And, the idea of cranking up the thermostat, throwing on some shorts and flip flops and tossing back a couple sangria while the snow pounds on the siding of the house is so inviting.

So, for everyone who lives in a snow-covered tundra, this sangria is for you!



White Peach Sangria

1/2 cup white wine
1/2 cup seltzer
1/4 cup peach schnapps
1/4 cup pineapple juice
1 peach
Strawberries
Ice


Cut the peach into thick slices.

Fill a cup with ice.  Add a couple slices of peach.

Combine the wine, seltzer, schnapps and pineapple juice in a shaker.  Pour into glass.

Garnish with a strawberry.

Chicken Marbella Pasta

So, this is new.

As in, I've never even heard of this before.

Not never.

Not only that, but reading the directions, I was... not impressed.  Prunes in my sketti?  I don't think so.  That's like chocolate in my sketti.  Or, something equally weird in my sketti.

So, I was going to completely step over this recipe and move onto something familiar.  But, then I had to do that thing I always do where I think about things like "carpe diem" and "YOLO" and all those other really dumb and overused phrases that guilt you into trying things you really don't want to try.

Since I've started this food adventure, I've put apples in my grilled cheese.  Oh, and cheddar in my apple pie.  I've put pears on my pizza.  I'm pretty much a fruity rebel.  And, yes, "fruity rebel" sounds like a play on Fruity Pebbles and I meant it that way.  This is why nobody thinks I'm funny.

People surely have not let me down so far, so I made this pasta on the good faith of those out there who have supplied me with recipes in the past.  And despite my hesitation with prunes, I actually really liked this dish.  The taste is... unusual.  But, super good.  Probably because I've got an issue with both prunes and green olives, but somehow I was surprised to find that I enjoyed it anyway.

That's probably the vaguest critique of a recipe you've ever gotten, but I can't really describe it any better than that.  Despite ingredients I don't really like, I somehow liked this and would make it again.

Now it's your turn to try it and see for yourself!




Chicken Marbella Pasta
(adapted from The Silver Palate Cookbook via Cooks Illustrated)

1 lb. chicken breasts, cubed
1 lb. pasta
2 tbsp minced garlic
2 tbsp  olive oil
Salt & Pepper to taste
1/2 cup chicken broth
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup pitted prunes, sliced
1/2 cup green olives, sliced
1/4 cup capers, with juice
3 bay leaves
1 tbsp Italian seasoning
1 tbsp dried parsley


Preheat oven 350F.

Cook pasta.  Drain.

Season chicken on a baking sheet with olive oil, garlic, salt and pepper.  Roast in oven for 1 hour.

In a saucepan, combine the rest of the ingredients.  Bring to a boil, then reduce to simmer.  Cook for 20 minutes or until sauce thickens.

Remove bay leaves from sauce.  Top pasta with chicken and pour sauce over the top.

Coconut Curry Tilapia

Whenever I hear something like "coconut curry", I get a little... apprehensive.

Coming from a household where putting daily dinners consisted of the same marinara sauce with different-shaped noodles, going outside of the box with flavor can give me a slight episode of chest pains.

Nonetheless, I've committed to the idea of trying new things for the sake of expanding my cooking repertoire.  And, then I publicize it on the internet to show the world all of my successes and failures.

I don't understand it, either.

Anyway, the combination of coconut and curry does not, on the surface, sound appealing to me.  But given my aforementioned naivety about cultural foods, I had no basis for that reaction.  Therefore, I squashed my preconceived notions and bit the bullet.

I used tilapia because it's a pretty bland fish that wouldn't alter the taste of the sauce in a negative way.  And, I was pleasantly surprised that the flavors that comprise this sauce actually go together super well.

As if I refused to believe everyone who had done it before.

But, now I'm a believer.  And I'm willing to put my full support behind the coconut curry movement.  So, if you're looking for a brand new dish that tastes nothing like your usual dinners, this is a bold choice that you won't regret.



Coconut Curry Tilapia
(adapted from My Recipes)

4 Tilapia fillets
2 tbsp olive oil
1/2 cup chopped green onions
3/4 cup chopped red bell pepper

2 tsp minced ginger

2 tsp minced garlic

1 tbsp red curry paste
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp sugar
1 14oz. can light coconut milk
Salt & Pepper to taste


Preheat broiler.

In a skillet, saute garlic, ginger, pepper and onions in olive oil over medium heat for 2-3 minutes.  Add curry paste, soy sauce, lime juice and sugar and cook an additional minute.

Add coconut milk and simmer for 10 minutes.

Brush tilapia with olive oil and season with salt and pepper.  Place under broiler for 8-10 minutes.

Pour sauce over tilapia.

Serve with rice.

BBQ Shepherd's Pie

A few months ago, I tried out a recipe for an unconventional Shepherd's pie from a local barbeque joint that I love.  Instead of traditional mashed potatoes, the recipe substituted a layer of macaroni and cheese.

I was smitten.

Except for one thing.

I didn't really like the recipe.

I mean, it was more than edible.  We ate it up.  But the barbeque flavor I was looking for wasn't there.  In fact, I kind of thought that the overall flavor was missing.  I like my food to punch me in the face with flavor.  I'd rather be overwhelmed than underwhelmed.

So, I adapted the concept of this Shepherd's pie by substituting my own recipes for face-punching meatloaf and equally face-punching mac & cheese.

The result is a knuckle-bruiser of a Shepherd's pie that will leave you speechless!



BBQ Shepherd's Pie

Macaroni & Cheese Layer:
1/2 lb. macaroni, cooked and strained
2 tbsp butter
2 tbsp flour
1 cup milk
1/2 cup white onion, diced
1 cup shredded extra sharp cheddar cheese
1 tsp dry mustard
1 tsp paprika


Meatloaf Layer:

1 lb. ground beef

1/2 red onion, minced

1/2 red bell pepper, minced

1 tbsp minced garlic

2 tbsp olive oil

3/4 cup panko bread crumbs

1/4 cup Worchestershire sauce

2 tsp BBQ seasoning

1 egg

3/4 cup Kansas City Barbeque Sauce, divided

Salt & Pepper to taste

Topping:
3/4 cup panko bread crumbs


Preheat oven 350F.

For the macaroni, combine butter and flour in a saucepan over medium heat to create a roux.  Add milk and stir consistently to allow the mixture to thicken.  Add the cheese in portions.  Let melt until the mixture becomes smooth.  Stir in the onions, mustard and paprika.  Remove from heat and mix with the macaroni.

In a skillet over medium heat, saute onions, peppers, and garlic in BBQ seasoning for 5 minutes.  Transfer to a large bowl and combine the rest of the ingredients except for 1/4 cup of BBQ sauce.

Transfer the meat mixture to a greased 8x8 pan.  Top with the remaining BBQ sauce.  Pour the macaroni and cheese over the top and smooth out.  Sprinkle panko crumbs over the top.

Bake 40 minutes.

BBQ Meatloaf

So, here's the story...

For Christmas, the mother of my dearest Hubbs got me a fill-in cookbook where I can write down all of the famous family recipes to keep for myself.  As I was beginning to fill it out later that night, we got into a long conversation about the meals his late father used to make.

In truth, it was a really sweet and nostalgic conversation.  But as we kept talking, I noticed a recurring problem: none of these recipes were ever written down.  This was mostly due to the fact that his father never used a recipe, and really just threw things into a pot until he deemed it was perfect.

I thought that this was kind of sad.  I mean, the Hubbalubb's favorite childhood meals were essentially lost.  I decided that we were going to have to experiment until we got it right.  That way, we could finally write them down and save them for special occasions, and even posterity.

With that being said, we've been ferociously gobbling down meatballs lately trying to come up with the exact recipes using the Hubb's terrible memory as a guide.  One particular recipe we tried came out absolutely fantastic - not Dad's recipe - but still fantastic.  The spice and smokiness reminded me of something you might find in a BBQ joint, leading me to pour barbeque sauce on them and proclaim them to be the precursor to my new meatloaf recipe.

And, that is how you got the recipe below!




BBQ Meatloaf

1 lb. ground beef
1/2 red onion, minced
1/2 red bell pepper, minced
1 tbsp minced garlic
2 tbsp olive oil
3/4 cup panko bread crumbs
1/4 cup Worchestershire sauce
2 tsp BBQ seasoning
1 egg
3/4 cup Kansas City Barbeque Sauce, divided
Salt & Pepper to taste


Preheat oven 350F.

In a skillet over medium heat, saute onions, peppers, and garlic in BBQ seasoning for 5 minutes.

Transfer to a large bowl and combine the rest of the ingredients except for 1/4 cup of BBQ sauce.

Transfer the meat mixture to a loaf pan.

Bake 40 minutes.

Top with the remaining 1/4 cup of BBQ sauce.  Return to oven for 20 minutes.

Cannoli Dip

0% Italian.

That's what my blood consists NOT of.

So for a NON-Italian, I have always stereotyped the cannoli as a not-part-of-my-heritage dessert.  Like tiramisu.  Or beignets.  Or churros.  I didn't grow up with it, and it wasn't something anyone in my family was familiar with.  So, it took adulthood for me to finally try.

I tried a cannoli for the first time when I traveled to New York City to visit friends a couple years ago.  I'd never tried it and had no idea what was in it, but my friends were insistent that it would change my life.

It didn't.  But it was still undoubtedly amazing.

And undoubtedly made me want to make my own.  So I can have them whenever I want, obviously.

The first time I made them, I went all-out handcrafting every part of the cannoli.   By the time it was done, it was pretty enough to grace a food magazine and the taste was fantastic.

But, I was exhausted.

Since then, I have, without any shame whatsoever, bought cannoli wrappers.  Much, much easier and the taste, to me, is no different than if it were homemade.  Especially if you get them from a bakery like I do instead of purchasing a brand version filled with preservatives.

For this dip, though, I short-cutted even further by buying some pre-made waffle cones and broke them into pieces.  The slight curve is perfect for dipping and there are way more waffle cones in a package than cannoli wrappers so its more cost-efficient for a big party.

Waffle cones aside, the dip itself is 100% homemade and 100% genuine and traditional Italian cannoli filling.  No matter what your background is, everybody can get behind this dip!




Cannoli Dip

2 cups ricotta cheese
1/2 cup Confectioner's sugar
1 tbsp lemon juice
1/2 cup miniature chocolate chips

Waffle cones for dipping



Mix all of the dip ingredients together and transfer to a serving dish.

Serve with broken waffle cone pieces.

Cheddar Apple Soup

I'm still on the kick.

Even though it's a brand new year and a supposedly brand new me, I find myself craving the old familiar favorites like cheddar cheese and apples.  I've made a couple recipes so far combining the two, but now that it's winter, my attention turns mostly towards making easy soups.  Warm and velvety smooth, soup is my ultimate winter-time go-to.

So, it should come as no surprise that I fixated on the need to combine cheddar cheese, apples and soup.  Because fixating is what I do best, anyway.

This soup was a complete shot in the dark for me because I'd never attempted anything like this.  Most of the soup in my life has come pre-condensed in a can, so homemade versions are still pretty new to me.  And, making a soup I'd never had, or even heard of, I was pretty skeptical that it would come out well.

I was wrong.

Oh my word, this turned out so, so, so much better than I could have imagined.  I had not the slightest clue as to what this is going to taste like.  But, I was completely surprised and satisfied to see how well the flavors worked and how perfect the texture was.

This is an ideal soup for fall and winter days.  And, the best part is, there's still lots left!



Cheddar Apple Soup
(adapted from The Cafe Sucre Farine)


2 tbsp olive oil
1 medium white onion, finely diced
1 tbsp minced garlic
2 stalks celery, diced
2 red apples, cored and roughly diced
2 tsp Italian seasoning
1 tsp paprika
4 cups chicken broth
1/2 cup apple cider
2 cups grated cheddar cheese
Salt & Pepper to taste



Saute onions, celery, apples and garlic in olive oil over medium heat for about five minutes.

Add chicken broth and apple cider.  Bring to boil, then reduce to simmer.  Cook for about 20 minutes.

Add cheese, Italian seasoning and paprika.  Stir until cheese completely melted.

Season as desired.

Beet Tzatziki

It's only been within the last few years, but I've developed a serious love of Greek food.  From greek yogurt at breakfast to souvlaki for dinner and baklava for dessert, I'm super in love.  

I started making my own tzatziki last year so that I could make my Greek recipes a little bit more like the versions found in restaurants.  But when a friend of mine suggested substituting beets for cucumbers, I was a bit suspicious.  I don't hate beets, but I don't necessarily like them either.  I don't use them enough in cooking to be really familiar.

Nonetheless, I tried it out just to see what would happen.  Turns out, I like beets way more than I thought I did.  Or, at least, I like beets when they are mixed with herbs and garlic.  And the color adds such a bright and exciting twist to your normal dips.  I mean, imagine your family's collective faces when you slather a hot pink sauce all over your veggies.

So tasty and so visually stimulating.  

And, a totally creative and colorful way to spice up your Greek dinner!



Beet Tzatziki

2 cups greek yogurt
1 1/2 beets, cooked and finely diced
1/4 cup lemon juice
1 tbsp minced garlic
2 tsp chopped dill
1 tsp dried oregano
Salt & Pepper to taste


Mix all of the ingredients in a blender until smooth.  Chill at least two hours prior to serving.

Cheese & Garlic Cauliflower Bread

Mostly every female I know, myself included, makes a resolution every year to get fit and healthy.  Whether your definition of healthy includes weight loss or just some extra physical activity now and then, almost everyone is looking for ways to eat foods that are better for them.

But, we all know that better for you doesn't always taste better.

When I develop recipes, especially ones that I've adapted from pre-existing recipes, I always try to remove at least some of the junk.  Very rarely do I use butter when olive oil will do.  And I'm constantly substituting skim milk for whole milk wherever I can.  If I recipe calls for three cups of cheese, I always try to get away with two.  These are small changes, but if you keep with them, eventually they will add up.  I will never be able to say that my blog is "healthy", but I wouldn't say I don't try to make it a little less guilty for everyone.

So, when I find recipes like this, I get kind of excited.  How often can you just flat-out substitute carbs for vegetables, drastically reducing the calories consumed??

I love this recipe because I love cauliflower.  And, I love cheesy garlic bread.  And combining the two to make a healthy appetizer makes me the most giddiest of giddy.

Now, you try.

And, tell me you're not in love!




Cheese & Garlic Cauliflower Bread

1/2 head of cauliflower
1 egg
1 cup Italian blend shredded cheese
1 tbsp Italian seasoning

Cheesy Garlic Topping:
1/2 cup Italian blend shredded cheese
1/4 cup grated Parmesan
1 tbsp minced garlic
2 tbsp olive oil
1/2 tbsp Italian seasoning



Preheat oven 400F.

Boil cauliflower in hot water until soft.  Drain and use a towel to remove excess moisture.  Use a food processor to mince the cauliflower.  Place in a large bowl.

Add the cheese, egg and seasoning.  Use your hands and transfer handfuls of the "dough" onto a baking sheet.  Pat the mixture down into a flat square.

Bake 20 minutes.

Spread olive oil over the top of the bread.  Sprinkle minced garlic on top, followed by the cheese.  Top with a sprinkling of the Italian seasoning.

Return to oven for 10 minutes.

S'Mores Dump Cake

A couple days ago, I got an insatiable craving for s'mores.

I can't explain why.  They are generally reserved for summer months, and even then, it's really only acceptable at night when the weather is clear and there's a healthy fire outside.  None of these conditions apply to my current situation.  I'm living in the frozen tundra amid blizzard-like conditions and the fire in the woodstove is not ideal for cooking marshmallows.

Not one to resort to arson, I decided not to light an open flame in my house and instead perused in the internet for some s'more-like love.  The verdict?

People are crazy addicted to s'mores just like me!  Not only that, but there's a ton of s'mores-flavored treats available to satisfy your craving any time.

This particular cake caught my eye, mostly because it looked easy and I had all of the ingredients on hand.  It doesn't have the exact taste of s'mores, but it's familiar enough to satisfy your fix and eating it as a cake makes this more like a dessert and less like a campfire snack.

Oh, and did I mention it was easy??  I mean, you could go all out and use 100% from scratch ingredients, but my theory in life is that sometimes, you just need a shortcut.  And when you want s'mores in the middle of the winter, you're looking for all the shortcuts you can get until your craving has been satisfied.

It's my recipe.  I do what I want.




S'Mores Cake
(adapted from Created By Diane)

1 box chocolate cake mix
2 cups skim milk
1 large box chocolate pudding mix
2 chocolate candy bars, broken up
16 graham crackers, broken in half
1 stick butter, softened
1 bag jumbo marshmallows




Preheat oven 350F.

Combine pudding mix and skim milk in a large bowl.

Pour 1/2 the mixture into the bottom of a cake pan.

Spread half of the dry cake mix over the top.  Cut half of the butter into small pats and place over the cake mix.  Lightly mix the butter and pudding with as much of the dry mix as possible.

Place 16 graham cracker squares on the pudding mixture.  Place one broken candy bar on top of the crackers.

Repeat the process again to form a layered dessert.

Bake for 20 minutes.  Remove from oven and top with a single layer of marshmallows.

Return to oven for 10 minutes.

Cajun Chicken Pasta

 New Year!

Well, yes, I am a few days late in wishing you all a blessed 2013, but my absence has been nothing but therapeutic for me and beneficial for you!  I've been balancing holiday relaxation with building a brand new house, which is, like, the opposite of relaxing, FYI.

Not only that, but I also completed a bunch of research to come back strong in the new year with my cooking.  I got a couple new cookbooks, but more than that, I got to run through the massive bookshelf of cookbooks and recipes that the Hubbalubb's mom has collected over the years.  What a treat!

I've got enough ideas and experiments to get me through the middle of next year!

But staying in the current year, I've made quite a few resolutions I'm hoping to stick to you in the next twelve months.  Obviously, like every other female on the planet, I'm desperate to get into shape without eating differently or working out...  you know, because I'm realistic.  I'm finally going to get myself an iPhone.  Yes, I know I'm like a decade late or whatever, but I've never really been someone who was dependent on my cell phone for survival.  But I can't deny that a new phone needs to happen in my immediate future.

I want to get my house completely finished, but that's a resolution that is truly dependent on the hard work of people other than me.  I'm also in the mood for a makeover of some kind, but I don't know exactly what will entail...  New hair color?  New clothes?  Maybe a new tattoo?  Maybe all of the above?  Only time will tell, but I'm sure you will hear all about it in the coming months.

Ok, so back to food.

Being from upstate New York, cajun flavors are not something I'm totally comfortable with.  But, after having the Hubbalubb's Louisiana-living family home for the holidays, I've started getting into it a bit more.  This pasta was something that I had seen in a local restaurant menu a while back, but refused to try until now.

After sampling some of my aunt's cajun cuisine, I was hooked!  Getting a cookbook full of Lousiana-inspired recipes definitely helped.  This pasta is my first attempt, and I think it came out absolutely amazing.  Unlike anything I've ever eaten on pasta, this sauce is bursting with flavor with a familiar creamy texture.  I am already thinking about other ways to use this sauce.

Enjoy!




Cajun Chicken Pasta

1 lb. chicken breast, cubed
1/2 white onion, diced
2 tbsp olive oil
1 lb. fettuccine pasta, boiled and drained
1 cup Alfredo sauce
1 cup cherry tomatoes, halved
2 tbsp cajun seasoning



Saute onions in olive oil over medium heat in a skillet until translucent and fragrant.  Add chicken and cook until no longer pink.

Add alfredo sauce and cajun seasoning.  Simmer for 10 minutes.

Pour over pasta and toss with tomatoes.

Top with cheese if desired.