Pasta Salad

This is the Pasta Salad recipe I have been making for years.  I usually only make it in the summer but I was in the mood to make it yesterday so you get a new recipe.  Enjoy!

Crock Pot Teriyaki Pork Tenderloin

I made this for dinner the other night and it was a HUGE hit with everyone!  I even used the leftovers as sliders a few days later when the kids had friends over and I hadn't made enough for dinner, {gasp} I know right?

I also used a new FAVORITE product in this recipe that you HAVE to try out.

Baked Tortellini Casserole

If you like Lasagna, and we love it here, but don't always have the time you have to try this super easy super yummy creation.  I whipped this up as an after school snack for my kids last week when they had a bunch of friends over and I didn't want them just mowing through all the chips and cookies.  I fine tuned it and made it for dinner last night and everyone raved about it.  Not the best pictures but the taste was terrific!

Here's what you need:

20 oz. fresh tortellini or ravioli ( I use Buitoni and I mix Chicken and Cheese tortellini)
1 - 1 Lb. 8 oz. jar marinara (I use Ragu)
1 Tbl. Italian Seasoning
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cup. Mozzarella cheese, shredded
1 cup. Italian mix cheese, shredded (I use a store bought bag of Italian 5 cheese pre shredded)
1/3 cup freshly grated Parmesan

Preheat oven to 350 degrees.  Spray a 9 x 13 with cooking spray and set aside.

Bring a large stockpot filled with water to a boil and add the tortellini.  Boil for 4 minutes, just to par cook.

Drain the pasta and put into the bottom of the baking dish.  

In another bowl pour the marinara sauce and the seasonings and mix to incorporate.   When I emptied the jar into the bowl I added approximately 1/4 cup water just to rinse the jar and added it to the sauce.

Pour pasta sauce over the tortellini and stir to combine.

 

Layer the cheese over the pasta and bake for 30 minutes, uncovered.

 

The top should be golden and bubbly when done.

Serve with warm french bread and veggies or salad.   YUM!

Serves 6

Enjoy!

Here's the handy printable - Baked Tortellini Casserole

Crock Pot Salsa Chicken

Last week I made a recipe from all my blog and Pinterest browsing but I honestly can't remember where I saw it, so please forgive me if I don't give you credit for this recipe.  If anyone knows where it originated from let me know.

This is the EASIEST crock pot dinner I have ever made.   And so tasty I couldn't believe it.  Literally!  Seriously!  Just you wait.

Happy Valentine's Day and Chewy Brownies

Valentine's Day is very special to me not only because it's Valentine's Day, but because It's my Anniversary.  My Husband and I have been married for 22 years today and I couldn't be happier.  So I would like to wish all my readers a Happy Valentine's Day !

Now on to the Good Stuff...

A few weeks ago I was in the mood to make brownies from scratch so off I went to the land of blogs.  I found Brown Eyed Baker blog and this wonderful recipe.

To back up the story a little; not all of you know me personally so I'll let you in on a little secret; I'm not really a big chocolate fan, gasp.  I know most women LOVE chocolate, but I'm more of a caramel person or most other flavors for that matter, so when I say that these brownies are DELICIOUS you have to believe me.  Because they are!  So without further ado....

 

Here's what you need

Chewy Brownies

1-1/4 cup flour, unbleached all purpose
1 tsp. salt
2 Tbl. unsweetened cocoa powder
10 oz. bag dark chocolate chips
1 cup butter, unsalted
1 tsp. instant espresso powder
1-1/2 cups sugar
1/2 cup brown sugar
5 eggs, at room temperature
2 tsp. vanilla extract

Preheat oven to 350 degrees.  Spray a 9 x 13 with cooking spray and set aside, or using muffin tins, line 24 muffin tin cups with paper liners.

In a medium bowl mix the flour, cocoa powder and salt and set aside.

 In the top of a double boiler or in a medium - large bowl over a pan of simmering water (the bowl must NOT touch the water; only use an inch or so water in a pan)  Place the butter, espresso powder, and chocolate chips.  Stir while melting everything together until smooth.  

 

Turn off the heat and stir in the two sugars until combined.  It will look gritty.

 

Remove bowl from top of pan.  The mixture should be at room temperature.

Using a hand mixer add the eggs one at a time, completely incorporating after each one.  Add the vanilla and mix well.

 

Next sprinkle half the flour mixture over the wet and beat on low until just incorporated, add the rest and using a rubber spatula fold the rest in by hand.  Do not over beat.

I have made these two ways -

First is to use a 9 x 13 sprayed with cooking spray.  Pour the batter into the prepared dish and bake for 35-40 minutes (see below).  Do not over bake.  Toothpick inserted into the middle will come out with a few bits of brownie still on it when it is the perfect doneness.

 

 

Oh, my Yummy Brownies!

This is the second way - 

Using 2 muffins pans with 12 muffin tins each, line all 24 muffin cups with a paper liner and using a scoop (I use pampered chef 2 oz. scoop) fill the cups 2/3 way full.  

 

Bake for 16 - 18 minutes depending on the chewiness you like.  The toothpick should have a little chewiness look to it when inserted into the baked brownies.

Just as delish as the pan brownies and more handy for kids.

I used this vanilla Buttercream and tinted it with red gel food coloring and frosted the Brownie cups then sprinkled with Valentine sprinkles.

 

Beautiful Valentine Brownie Cups

Enjoy!

Serves - 1 9 x 13 pan or 24 Brownie cups

~Hugs~

Michelle

Here's the handy printable - Chewy Brownies

Here's the handy printable - Vanilla Buttercream

Recipe adapted from - Brown Eyed Baker

Linking up with Fusion Friday at Jennifer Cooks

**Recipe revised on 2/23/12 -  I just noticed I put the wrong ounce weight on the bag of dark chocolate.

**Revision on 3/8/12 - If you like a more cakey brownie bake for 40 - 45 minutes.  If you like a more fudgy brownie then stay with the 35 - 40 minutes. 

Peanut Butter Chocolate Chip Scones

If you like peanut butter and chocolate together you're going to love these scones.  They are moist, peanut buttery with milk chocolate chips running through them and they are great for breakfast or snack.

Here's what you need:

2 cups flour
1/2 cup brown sugar
1 Tbl. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I use Kosher)
5 Tbl. butter, cold and cut into 1/2 inch cubes
1 cup peanut butter (I use Skippy)
1 egg
2 tsp. vanilla extract
1/2 cup heavy cream
3/4 cup Reece's Peanut Butter chips
3/4 cup milk chocolate chips

Preheat oven to 350 degrees.

In the bowl of a stand mixer or a large mixing bowl, place all the dry ingredients except the chips and mix to incorporate.

 

 Add the cold butter pieces and process until it resembles a fine crumble.  

Add peanut butter and process until it resembles sand, scraping down the sides as you go.

Add the egg, vanilla, and cream and process until it forms a dough.  Add the peanut butter chips and the chocolate chips and mix until incorporated, not more than 30 seconds.  It will resemble cookie dough.

 

Dump dough onto a piece of parchment and kneed two to three times until everything is incorporated.

 

Pat dough into a 9" circle and using a sharp knife cut into 8 wedges.

Place on a Silpat or parchment line baking sheet and bake for 18 - 20 minutes.  Do not over bake.  I always touch the top and it should give little when done (feel puffy).

Yum, yum, yum!

Store in an airtight container.

Serves - 8 

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Peanut Butter Chocolate Chip Scones

Linking up with the following blogs.  Please stop by for a visit and view even more wonderful recipes and blogs.

Jennifer's Fusion Friday at Jennifer Cooks 

A Well Seasoned Life

I Heart Nap Time

Mrs. Fox's Sweets