See My Recipes In Davis Life Magazine
Grilled Glazed Pineapple
If you have some pineapple leftover from the LOVE SALAD, I suggest grilling it up for a sweet-savory dessert. You don't even have to go outside, just use your indoor grill pan.
Lots of people think of pineapple as a summertime treat, however, fresh, sweet pineapple is available all year round with lots of healthy benefits. Pineapples are good sources of vitamin C, B6, thiamine, manganese and fiber. They have zero fat and cholesterol as well.
I love using pineapples in meat marinades, they are an excellent tenderizer as they contain the enzyme bromelain that digests protein. This same enzyme is also found in kiwi and papaya and causes gelatin to break down. The canning process destroys this enzyme, which is why only canned pineapple is used in congealed desserts. When bromelain is used as a natural supplement it is said to aid with digestion and ease inflammation. With all the tenderizing effects of pineapple, don't soak seafood in it very long, the texture will turn mushy.
How to buy a perfect pineapple, it's easy, select pineapples that feel heavy for their size. The rind should be firm, with a little bit of give, with no brown or soft spots. You know a pineapple is sweet if you see yellow on the bottom, extending up. Sugar starts developing at the base, so those pieces are sweeter than pieces closer to the crown. An all-green pineapple was picked too early. Store in the refrigerator no longer than three days; when picked ripe, pineapples are very perishable. Plus, because they travel long distances, you don't know how long its been since the fruit was harvested. Place some pineapple juice in the bottom of a container to store cut pineapple, it will stay fresh longer.
More Reasons To Love Pineapple
Try pieces of frozen pineapple in place of ice. They keep drinks cold without watering them down.
It keeps fruit fresh. Prevent apple slices from turning brown by soaking in pineapple juice. The acid in the pineapple inhibits the enzymes that cause some fruits to brown when cut or bruised. Lemon juice works but can be too sour.
You can make a "boat" with it. Cut around the inside of a pineapple, leaving a 1/2" shell. Make 1" cuts, and scoop out pineapple with a spoon. Cut and remove core. Fill with fruit salad.
It goes with bacon. Wrap pineapple wedges in bacon, sprinkle with brown sugar and bake at 375 degrees until bacon is crisp.
You can spike it. Infuse pineapple slices with spiced rum fro a grown-up treat on a hot afternoon.
It's great with ice cream. Cook 1 cup cubed pineapple in 2 Tablespoons butter, 2 Tablespoons brown sugar, 2 Tablespoons dark rum and a pinch of cinnamon until tender. Serve over ice cream.
Make pineapple mojitos!
So don't pass up the pineapple at the store, it has so many great uses.
Stir together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.
Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the two remaining quarters lengthwise into long spears.
Brush with vegetable oil and toss with marmalade mixture. Sprinkle with salt.
Grill pineapple over medium-high heat (400 degrees) for 5 to 7 minutes or until tender, turning occasionally.
Serve with a scoop of ice cream and freshly chopped mint. I did serve mine with vanilla ice cream however, I do think the perfect accompaniment would be coconut sorbet. Living in California, coconut sorbet was never a problem to find, in Oregon, I haven't seen it. I'm not sure if it is a seasonal item here or just not easily found in the Pacific Northwest. I will keep looking.
Grilled Glazed Pineapple
Adapted from Coastal Living
Serves 4
1/3 cup orange marmalade
1 Tablespoon fresh lime juice
1 pineapple
1 Tablespoon vegetable oil
1/8 teaspoon salt
Vanilla ice cream or coconut sorbet
Chopped fresh mint
Stir together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.
Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the two remaining quarters lengthwise into long spears. Brush with vegetable oil and toss with marmalade mixture. Sprinkle with salt.
Grill pineapple over medium-high heat (400 degrees) for 5 to 7 minutes or until tender, turning occasionally.
Serve with a scoop of ice cream and freshly chopped mint. I did serve mine with vanilla ice cream however, I do think the perfect accompaniment would be coconut sorbet. Living in California, coconut sorbet was never a problem to find, in Oregon, I haven't seen it. I'm not sure if it is a seasonal item here or just not easily found in the Pacific Northwest. I will keep looking.
One Year Ago: This is Why We Love
Pineapple-Fennel Salad with Ginger-Sesame Dressing
Reasons why you must absolutely make this salad for your honey on Valentine's Day (what you didn't learn in sex ed) and why you must not let your young teenagers have even a bite of this fruit and veggie mix, which is more of a love potion than an actual salad. Whew, got all that?
So let's not beat around the bush here, Vitamin C-packed pineapple is said to help counter impotence, fennel contains natural plant estrogen, and spicy radishes are reputed to have been the Egyptian pharaohs' stimulator of choice. Wow.
Moving on, the dressing makes the mixture even more alluring: ginger's warming qualities rev circulation. And sesame seeds are rich in arginine, an amino acid needed to produce nitric oxide which expands blood vessels to enhance blood flow to the sex organs.
Are you running to the store yet?
Let us not forget that not only is salad a nice palate cleanser between courses, it can also freshen your breath. Chlorophyll, the green pigment found in plants (and especially in fennel and watercress) is a natural deodorizer used in many breath mints. Just remember when you go in for the big kiss, try to remove any of the black sesame seeds that may be lurking between your teeth.
Have fun!!
It starts out a little scary looking but so does love sometimes. Anyway, I like making my dressings in a mason jar and just shaking them up. But if you don't have a mason jar, whisk together lemon juice, honey and ginger in a small bowl. Whisk in oil, then sesame seeds. Season with salt and pepper.
Prepare your salad ingredients. I used a mandolin to thinly slice my radishes and fennel. Toss fennel, pineapple, radishes and green onions with salad dressing in a large bowl. Stir in avocado and arugula gently, season with salt and pepper. Divide among four plates and serve immediately.
You might even get lucky and find a heart in your arugula. It was definitely a sign. Of something.
Pineapple-Fennel Salad with Ginger-Sesame Dressing
Adapted from Vegetarian Times
Dressing
1-1/2 Tablespoons lemon juice
1 Tablespoon honey
1 Tablespoon sugar
2 teaspoons grated fresh ginger
2 Tablespoons sesame oil
2 Tablespoons black sesame seeds or toasted sesame seeds
Salad
1 medium fennel bulb, quartered and thinly sliced (1 cup)
1 cup diced fresh pineapple
1 cup thinly sliced radishes
2 green onions, thinly sliced (1/4 cup)
1 cup diced avocado
3 cups arugula or watercress
It starts out a little scary looking but so does love sometimes. Anyway, I like making my dressings in a mason jar and just shaking them up. But if you don't have a mason jar, whisk together lemon juice, honey and ginger in a small bowl. Whisk in oil, then sesame seeds. Season with salt and pepper.
Prepare your salad ingredients. I used a mandolin to thinly slice my radishes and fennel. Toss fennel, pineapple, radishes and green onions with salad dressing in a large bowl. Stir in avocado and arugula gently, season with salt and pepper. Divide among four plates and serve immediately.
Peanut Butter and Chocolate Cupcakes
I think many would agree that peanut butter and chocolate are just one of the best combinations out there. Remember the old Reese's Peanut Butter Cups commercials where the chocolate bar would get accidentally stuck in the jar of peanut butter? It was like some magic combination had just been discovered. I always believed it.
Little did I know I would grow up seeking out these two combinations whenever possible. The month of February seems appropriate to step up the chocolate cupcake production, before the delicate flavors of Spring take over.
I love the frosting made with sour cream, it really adds a layer of chocolate, complexity goodness. A must try.
Sift together flour, cocoa, baking soda and salt in a medium bowl; whisk to combine. In a small bowl, whisk milk and sour cream until blended.
Beat butter and sugar in a large bowl until creamed; about 3 minutes. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter (use a measuring cup) into each muffin cup. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. 
Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
For the filling, beat peanut butter and butter in a medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and milk until blended. Beat mixing on high speed 1 minute until fluffy. Spoon filling into a pastry bag fitted with a 1/4 inch plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible.
For the frosting, melt chocolate chips in a large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tablespoons frosting on each cupcake.
I had some extra filling so I put it right on top.
The dissected version.
Peanut Butter and Chocolate Cupcakes
Adapted from Woman's Day
Cupcakes
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
3/4 cup unsalted butter, room temperature
1-1/4 cups sugar
1/2 cup creamy peanut butter
3 large eggs
Peanut Butter Filling
1/2 cup creamy peanut butter
3 Tablespoons unsalted butter, room temperature
1-1/2 cups confectioner's sugar
3 to 4 Tablespoons milk
Chocolate Frosting
2 cups (12 oz) semisweet chocolate chips
1 cup sour cream
Sift together flour, cocoa, baking soda and salt in a medium bowl; whisk to combine. In a small bowl, whisk milk and sour cream until blended.
Beat butter and sugar in a large bowl until creamed; about 3 minutes. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter (use a measuring cup) into each muffin cup. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
For the filling, beat peanut butter and butter in a medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and milk until blended. Beat mixing on high speed 1 minute until fluffy. Spoon filling into a pastry bag fitted with a 1/4 inch plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible.
For the frosting, melt chocolate chips in a large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tablespoons frosting on each cupcake.
One Year Ago: Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly
Deviled Egg Spread
Let me see, what do I love about these....everything. First of all, I love deviled eggs. They are chic, simple and yummy. However, what I love about this spread is just that...it's a spread.
I mean I'd never turn down a deviled egg (of any kind) but it's nice to have the egg on the toast. It's more civilized and makes it more fancy. Your hands don't get slimy or wet and there is something good to say about the textural differences of the creamy egg paired with the crunchy bread.
I think this recipe deconstructs the retro deviled egg hors d'oeuvre in a nice way, letting the taste of the egg really come through but keeping it simple. Simplicity remains key when entertaining.
The other plus, if you have to take these somewhere as an appetizer, they don't slip around and you don't need that fancy egg dish with the holes, mine broke years ago and I never replaced it.
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in a 450 degree oven for about 6 minutes, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth.
Scrape the mixture into the bowl and blend with chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika.
Arrange the toast on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
Deviled Egg Spread
Adapted from Food & Wine
1 dozen large eggs
2 Tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 Tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika for dusting
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in a 450 degree oven for about 6 minutes, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
Make Ahead: The deviled egg spread can be refrigerated overnight.
One Year Ago: Up the Creek
Roadside Diner Cheeseburger Quiche
My oldest son saw this in a magazine and instantly proclaimed he wanted it for dinner. I was rather surprised as most kids, including my own, don't like food that is touching or mixed up. In other words, casseroles are usually out.
But when my kids see something they want me to make, I usually oblige. However, I can't even begin to imagine what the calorie count is here. Actually, I don't even care. Moving on.
I have to admit this quiche is pretty cool, it does taste exactly like a cheeseburger. A bacon cheeseburger. You have a crust in place for the buns and this thick slab of cheese on top, meat in the middle and what makes it most authentic tasting is the dill pickle relish. The relish just gives it that "cheeseburgeresque" taste. Leaving it out would be a mistake. A big mistake.
Your first bite will surprise you as your mind is seeing quiche but you are tasting burger. I even wanted to squirt some ketchup on the side for a little dip. I think I'll try that tomorrow.
If you happen to have a man who will not eat quiche, well, I think he'll be happy with this one. Give it a try.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Set aside.
In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
Unroll pie crust into a 9" deep-dish pie plate (make sure it's deep dish, otherwise, the mixture will not fit) and flute the edges. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it's completely thawed out. Transfer meat mixture into the prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.
Bake at 375 degrees for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 15 minutes before cutting.
You could easily garnish this with extra ingredients like, additional pickle relish, crumbled, cooked bacon, chopped onion and tomato, mayonnaise and shredded lettuce.
Roadside Diner Cheeseburger Quiche
Adapted from Taste of Home
1 refrigerated pie crust (or make your own or use a frozen deep-dish pie shell)
3/4 lb. ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 oz.) shredded cheddar cheese (I used extra sharp)
1/2 cup shredded Parmesan cheese
Optional garnishes: Additional pickle relish, crumbled cooked bacon, chopped onion and tomato, mayonnaise and shredded lettuce
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Set aside.
In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
Unroll pie crust into a 9" deep-dish pie plate (make sure it's deep dish, otherwise, the mixture will not fit) and flute the edges. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it's completely thawed out. Transfer meat mixture into prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.
Bake at 375 degrees for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 15 minutes before cutting.
Superbowl Recipes!!
I tend to think of the Superbowl as the day everyone who has been dieting since the beginning of the year, falls off the wagon and eats back most of the calories they held back for the past month. It's not that hard to do with all the dips and chips and creamy this and that.
Well, I'm not going to make it easier, here are some recipes you might want to consider for your Superbowl extravaganza (AKA Dastardly Diet Day).
Right above are my favorite chili dogs, Tantalizingly Tangy Chili-Cheese Dogs.
Jalapeno Popper Dip.
Chicken Meatballs with Chipotle-Honey Sauce.
The Reuben Dip.
Sweet Potato Wedges with Sesame-Soy Dipping Sauce.
Sliders!
Caesar Salad Club Sandwich.
Buffalo Chicken Dip.
Kahlua-Pecan-Brown Sugar Baked Brie.
Sticky Peanut Butter and Jelly Wings.
Feta Pepper Dip.
Smokey Beef Chili.
Pull Apart Bacon Bread.
Mexican Salad with a Creamy Avocado Dressing.
Blue Sky Potatoes.
Corn Chowder.
Cheesy Pepperoni Pizza Dip.
Warm and Creamy Bacon Dip.
Antipasto Squares.
Well, that should keep you busy. Have fun blowing your diets, LOL. Who are you rooting for in the big game?
One Year Ago: Me Amore' - Italian Love Cake
Tacoritos
Does anyone remember the Taco Bell Enchirito, a cross between and enchilada and a burrito. My brother and I were obsessed with them in the 70's or maybe it was the early 80's. They came in these oblong packages with three strategically placed black olives along the top, I can still taste them in all their "processed food" tasting glory.
Anyway, when I saw the name of this dish, it instantly reminded me of the beloved enchirito, however, this is supposed to be a cross between the taco and the burrito....I think it's more on the "enchy" side....but it's very tasty and much more substantial than an enchilada or a taco.
The husband loved it because it was full of "man stuff", beef, pork and beans, not to mention oozing with melty cheese. Oh he's so easy to please.
You could cheat here and used canned enchilada sauce in a pinch but personally I am not the biggest fan of the canned stuff. Homemade sauce is the way to go, plus it's so easy.
If you are feeling the Mexican food desire, this will satisfy it.
In a large saucepan, melt butter. Stir in flour until smooth (I sifted it in to help avoid lumps); gradually add water. Bring to a boil; cook and stir until thickened. (Thickening time will depend on the size of your pan. I used a 10" saucepan and it took about 5-6 minutes. You are not waiting for a "thick sauce" just a "thicker sauce" than what you started with. The sauce also thickens more when it cools down.) Stir in chili powder and garlic salt. Bring to another boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 13 x 9 baking dish. Spread 1 Tablespoon or more sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with a 1/4 cup cheese.
Roll up each tortilla and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20 minutes or until bubbly and cheese is melted.
To be more taco-ish, you could serve with shredded lettuce, chopped tomatoes, sliced olives and sour cream.
Look away or that melty, oozing cheese will suck you in!!
Tacoritos
Adapted from Taste of Home - Grand Prize Winning Recipe
1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 Tablespoons chili powder
2 teaspoons garlic salt
1 lb. ground beef (I used chuck)
1 lb. bulk pork sausage (I used Jimmy Dean regular)
1/4 cup chopped onion
1 16 oz. can refried beans
8 flour tortillas (8 inch)
3 cups (12 oz) shredded Monterey Jack cheese
In a large saucepan, melt butter. Stir in flour until smooth (I sifted it in to help avoid lumps); gradually add water. Bring to a boil; cook and stir until thickened. (Thickening time will depend on the size of your pan. I used a 10" saucepan and it took about 5-6 minutes. You are not waiting for a "thick sauce" just a "thicker sauce" than what you started with. The sauce also thickens more when it cools down.) Stir in chili powder and garlic salt. Bring to another boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
Spread 1/4 cup sauce in a greased 13 x 9 baking dish. Spread 1 Tablespoon or more sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with a 1/4 cup cheese. Roll up each tortilla and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly and cheese is melted.
Cinnamon Doughnut Muffins
Become a fan of Noble Pig Vineyard on Facebook and follow our journey into the wine industry, we'd love to share it with you.
I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don't anticipate them making it through the night. They will be devoured before bedtime. I know it.
The town I live in does not sport a donut shop, can you believe that? The grocery stores sell donuts, but I think we all know the taste is not the same as a donut shop donut. Well, after making these, we no longer need a donut shop. These taste better. Way better.
Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths. I just know these muffins will be searched out through the evening.
Everyone will just have to be happy with eggs for breakfast because that's all there will be!
In a large bowl, sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine.
In another bowl, combine sugar, oil, egg, and milk.
Stir wet ingredients into dry ingredients just until moistened. 
Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes (mine took 20) or until a toothpick comes out clean.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar.
Serve warm or room temperature. To die for.
Cinnamon Doughnut Muffins
Adapted from Taste at Home
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk
Jam
Topping:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
Individual Chocolate Surprise Cakes
I came home from my walk this morning and my kids said they wanted Chocolate Surprise Cake. Since I didn't know what that was, they explained it to me. "You know, a cake with a surprise in it...like toys." Okay, since I can't remember EVER baking a cake with toys in it, I suggested candy. They liked the idea. However, I felt too lazy to make a cake from scratch and they just wanted chocolate, so I used a brownie mix. It couldn't have been easier.
These will be great for the boys on Valentine's. Sometimes I think kids get the shaft on Valentine's Day as we all seem to be concentrating on our significant others. This will make them feel special and experience the "chocolate love" we all tend to go crazy for on that day...well at least I do.
These couldn't be simpler to throw together as you will see.
First, find a few of the 46,578 Hershey's Kisses you have left over from the holidays.
Unwrap them.
Prepare your brownie mix according to package directions.
Pour batter into muffin cups that have been sprayed with nonstick cooking spray and place two chocolate kisses in the center of each cup. Use a spoon to cover the kisses with the batter.
Bake until the edges of the brownies are done, you will have to watch them. I let them cool in the pan for 5 minutes and ran a knife around the edges and under the bottoms before I turned them over and flipped them out; they are very moist.
The middle is so moist, almost like a lava cake but the chocolate is not so oozy. The kisses become really soft and melty and taste fantastic. The kids loved it. So did I.
Individual Chocolate Surprise Cakes
1 package brownie mix (I used Pillsbury Chocolate Fudge Brownie Mix)
Hershey's Kisses (2 kisses for each muffin cup)
First, find a few of the 46,578 Hershey's Kisses you have left over from the holidays and unwrap them.
Prepare your brownie mix according to package directions. Pour batter into muffin cups that have been sprayed with nonstick cooking spray and place two chocolate kisses in the center of each cup. Use a spoon to cover the kisses with the batter.
Bake until the edges of the brownies are done, you will have to watch them. I let them cool in the pan for 5 minutes and ran a knife around the edges and under the bottoms before I turned them over and flipped them out; they are very moist.
Serve immediately.
Ranch Mac & Cheese
The stress that swirls around me lately (getting ready to plant the vineyard being the main cause), and the many other responsibilities I have lurking, makes me crave comfort food. I am so lucky to have some amazing support systems in place, allowing me to bounce things off of them constantly. However, it doesn't take away my pining for comforting, cheesy macaroni.
I wanted something more than the "boxed" stuff my kids insist upon. I wanted lots of cheese, creaminess and flavor. I found it all in this recipe. Not to mention I love ranch dressing, so what could be better than to combine it all here.
This could easily be turned into a meal by shredding in rotisserie chicken. I think that will be my plan next time. Until then I will comfort my cravings with this cheesy dish. It works for me. I think it will work for you too.
Begin by shredding your Monterey Jack, Colby and Parmesan cheeses.
Cook macaroni according to package directions, however, do not use salt in the pasta water.
Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.
Every bite is packed with flavor.
Ranch Mac & Cheese
Adapted from Taste of Home
1 package (16 oz.) elbow macaroni
1 cup milk (I used whole)
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Begin by shredding your Monterey Jack, Colby and Parmesan cheeses.
Cook macaroni according to package directions, however, do not use salt in the pasta water. Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.
