Chocolate Chip Cookie Dough Brownies

I've been on quite a cookie dough frenzy lately.

I mean how can you not be??? 

Cookie dough, by definition, is absolute BLISS. It's basically just butter and sugar....and you gotta love those two ingredients. But cookie dough ON TOP OF A BROWNIE?????? Umm...yummmmm! This recipe is so sinfully delicious, and I promise everyone will be asking you for it once they take the first bite. The bottom layer is a super fudgey, rich, densely chocolatey brownie (no cakey texture here! Just the way I like it!), and the cookie dough is wonderfully buttery, vanilla-y, and everything you believe the perfect cookie dough should taste like. And, just like my incredibly delicious cookie dough cheesecake bars here, the cookie dough is eggless, so you can eat as much as your little tummy pleases(:

I brought these treats to a party at my school and they were declared "little squares of heaven." My friend is now seriously OBSESSED with them and goes insane and drools whenever someone mentions them. As do I.

Don't believe me? Try them yourself.

Yield: 16 brownies

Ingredients:

BROWNIE LAYER:

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk
1 1/2 teaspoons vanilla extract or vanilla bean paste
2/3 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Instructions: 
Prepare the brownie layer:
1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

Note: these taste most delicious just slightly cool (after about an hour of thawing at room temperature) or completely at room temperature (at least two hours of thawing), or my personal favorite: warmed up in the microwave until gooey and amazingly delicious.

Chocolate Chip Cookie Dough Cheesecake Bars

First off, I sincerely apologize for not blogging in such a long time. The end of my junior year in high school was...well - INSANE. But now it's summer! And all my hard work was totally worth it. Now I am officially a senior! 

You wanna know what I'm pumped about the most for this summer? BAKING! So my first post of the summer is this absolutely incredible recipe for cookie dough cheesecake bars. Oh my goodness, are they something magical. These scrumptious treats are the perfect combination of cheesecake and chocolate chip cookie dough. Can you even think of a more amazing pairing? I sure can't. I brought a full pan of these to a cross country party and they literally vanished before I could even blink. I guess you could say my parents were more than a little disappointed that I came home with an empty tray...

The recipe begins with a fool-proof, classic graham cracker crust. Above the crust lies another perfect, creamy layer of luscious cheesecake, wonderfully vanilla-y and delicious. Last but not least, my personal favorite layer is at the top: the cookie dough. Ahh cookie dough....my love...buttery and brown-sugary and studded with chocolate chips....can you say YUM??? This cookie dough is egg-less, so it's safe to eat (yes, by the spoonful if you wish). Together, the three layers form this heavenly dessert that you won't be able to resist.



Yield: about 12 bars

Ingredients:
Crust
1 1/2 cups graham cracker crumbs
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted

Cookie Dough
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 cup chocolate chips

Cheesecake Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter, cinnamon, and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (Note: if the cookie dough looks a little dry, it's fine. It will be crumbled on top of the cheesecake layer.)

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.

**Note: these taste best at room temperature.

Brown Butter Soda Bread

Every Saint Patrick's Day, my family has to have Irish Soda Bread. It's tradition, and you can't mess with tradition. I typically bake a large batch in the morning for breakfast, where my family and I eat the bread hot from the oven with salted butter....Mmmm....it's truly to-die-for.  And then that night, we dip the bread in our corned beef and cabbage or stew or whatever Irish dinner we're having. Then, we have the leftovers for breakfast the following morning reheated with butter -- that is...if it makes it that long.

And I am pleased to announce that this is officially my favorite soda bread recipe. Why? Because of the browned butter. 

If you've never browned butter in a recipe before, here is your chance (and if you seriously haven't tried my Brown Butter Cookies, you really haven't lived yet). By browning the butter, you end up with a toasty, rich aroma that tastes so flavorful and savory. The rich flavor compliments the rosemary perfectly, and the whole wheat flour gives the bread an amazing texture. By brushing the top of the bread with olive oil before baking, you end up with wonderfully crisp edges, while the interior stays soft and fluffy.  You also get a delicious burst of sea salt and black pepper with every bite.

This is definitely going to be a staple in my house every Saint Patrick's Day!

*adapted from Epicurious

Yield: 2 loaves

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter

• 2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 cup old-fashioned oats
• 1 tablespoon white sugar
• 1/2 tablespoon dried rosemary (or 1 tablespoon chopped fresh)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper plus additional for topping
• 1 3/4 cups buttermilk
• Olive oil, for brushing
• Sea salt

Instructions:

1. Position rack in center of oven and preheat to 375°F. 

2. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

3. Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

4. Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns (the goal is to work it as little as possible -- for a fluffy texture. If you work it too much it will become dense). Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with olive oil. Sprinkle lightly with ground black pepper and sea salt. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

5. Bake breads until deep golden brown and tester inserted into center comes out clean, about 40-45 minutes. Cool breads on rack at least 20 minutes. Serve warm or at room temperature.

Sweet Potato Oranges

I made these this past fall and I am SO excited to finally be posting them! When I was a baby, my favorite food was sweet potatoes -- I gobbled down so many baby food cans of mashed sweet potatoes...I just couldn't get enough! And now...I still LOVE them. I don't understand why people love regular baking potatoes so much. They are just bland and tasteless unless you add a bunch of cheese and sour cream, especially when compared with the magnificent sweet potato.  I was extremely happy with the flavor in this recipe; the potatoes compliment the oranges very well. And not only do these taste amazing, but they look absolutely fabulous and oh-so-impressive! Don't get me wrong...they were a bit of work -- having to scoop out the flesh of the oranges wasn't so easy. But it was totally worth it. The orange flavor is subtle and the brown sugar topping caramelizes the nuts, while seeping into the mashed potato mixture below. The result? Pure sweet potato bliss.

Yield: 6 servings

Ingredients

6 medium/large oranges

3 cups mashed, cooked sweet potatoes

1/4 cup white sugar

1/4 cup loosely packed light brown sugar

2 eggs, at room temperature, lightly beaten

1 teaspoon vanilla extract

1 cup butter, softened, divided

1 tablespoon grated orange peel

1 cup light brown sugar

1/2 cup all purpose flour

1 cup (largely) chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
5. Bake in preheated oven for 30 minutes.

Italian Cream Pancakes

I know I haven't posted in a while...I've been super busy with school work (junior year is killing me), but now it's FINALLY time for Spring Break! I will try my best to post at least one recipe each day because there are so many recipes I've been meaning to post and I know I am super behind. For my first post in a while, I have decided to present to you these incredible, sweet, nutty pancakes topped with a decadent cream cheese glaze. 

Yes, they are just as delicious as they sound. I promise.

If you've never tasted Italian Cream Cake, then you totally need to. Like...immediately. Sooo..you can start with this breakfast recipe! These pancakes seriously taste just like Italian Cream Cake, only hot and in heavenly pancake form, with warm glaze oozing all over them. Coconut, cream cheese frosting, and pecans are the most perfect combination perhaps in the entire world, and they taste scrumptious in this recipe.  Not to mention, [ toasting ] the pecans give the pancakes a wonderful nutty-ness that tastes so warm and comforting.

There were no leftovers when I made these for my family, and I'm sure the same thing will happen for you.

You can find this decadent recipe here. 

THE BEST EVER CHOCOLATE CHIP COOKIES

Oh yeah.  This is definitely worthy of the ALL CAPS TITLE.








I've been trying to find the perfect chocolate chip cookie recipe for seriously like....well....FOREVER.  I can't even tell you how many different recipes I've tried. My mom always insisted that the chocolate chip cookie recipe on the back of the Nestle Toll House bag of chocolate chips were the best, since she made those as a kid, but they really aren't.  For me at least, the Toll House cookies made from scratch always turn out too flat.  The cookie dough was awesome, don't get me wrong (I could eat cookie dough all day), and the cookies tasted fantastic just out of the oven, but they got crunchy overnight.  I have been looking for that perfect, go-to chocolate chip cookie recipe that's bursting with flavor, loaded with chocolate chips, and is thick and fluffy and not flat as a pancake.  I also hate when you pick up a warm chocolate chip cookie and it flops over like a soggy piece of pizza.  I wanted a fresh-out-of-the-oven cookie that would be perfectly soft, yet not flop over.  All of my attempted chocolate chip cookie recipes have been too flat, not rich enough, not vanilla-y enough, or too crunchy....all of them were good, just not knock-my-socks off good.  That is...until I found this glorious recipe.  Once I made my first batch of these bad boys, I was literally singing "Hallelujah" around the kitchen because I was so happy to have FINALLY found the most PERFECT recipe. These cookies are fluffy (if you follow the recipe EXACTLY), they do not flop over (see in the first picture how the middle is very soft, yet the bottom is firm?  Yes...perfection right there), yet are still incredibly moist, they're full of buttery-brown-sugary-vanilla flavor, keep a soft, yet slightly crunchy-just-around-the-edges texture, and my favorite part - they are lightly swirled with flecks of sea salt.  The sea salt is what truly sets them apart from other chocolate chip cookie recipes.  Anybody who cooks/bakes knows that salt is the key ingredient to any good recipe, since it brings out all the other ingredient flavors.  The sea salt in these cookies form a sort of salted-caramel like flavor mixed with the brown sugar.  Which brings me to another reason why I'm in love with this recipe...the majority of the sugar is brown sugar, as opposed to half white half brown, which gives the cookies their perfectly soft texture (brown sugar tends to yield a more chewy cookie because of the molasses). I told me dad, "In the future, when I own my own bakery, these cookies will be there."  He said he would never let me forget that.

You can find this blissful recipe here.

Classic Monkey Bread

Hmmmm.....sticky....gooey....sweet....oozing with caramel and cinnamon....the amazing, classic monkey bread.  If you've never tasted it, mannnnn are you missing out because it's unforgettable.  I don't know if you have tried my fluffernutter monkey bread, but this classic recipe is, in my opinion, even better.  I guess I can't really compare the two recipes because the fluffernutter one is bursting with my favorite combo: peanut butter and marshmallow fluff.  However, this recipe is a CLASSIC, and it's just so darn good.  Also, the leftovers store wonderfully in a resealable container; just reheat them and they will taste almost as good as they do straight from the oven(:  I wouldn't change anything about this recipe except to make MORE of it because it goes so quickly.  Once you start eating it, you just can't stop!  You just keep popping the bite-size pieces of heaven into your mouth! It's truly irresistible.

Yield: about 12 servings

Ingredients

1/2

cup granulated sugar

1

teaspoon cinnamon

2

cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2

cup chopped walnuts, if desired

1/2

cup raisins, if desired

1

cup firmly packed light brown sugar

3/4

cup butter, melted

Instructions:

• Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 26 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Golden Sweet Potato Brownies

I'm not one to cut the chocolate out of a brownie, but this recipe seriously doesn't need it.  Similar to my Sweet Potato Cake with Cream Cheese Frosting, this "brownie" is super moist, wonderfully sweet, with just the right amount of spice.  However, this recipe has more of a moist brownie-like texture than my cake recipe, and the cake part - or should I say "brownie" part - is a little sweeter as well.  These are not crumbly like brownies, though...I guess you could say they are stuck in the middle between a brownie and a cake.  The brown sugar, cinnamon, and butter make this recipe super sinfully rich. And the glaze on top is just delicious.  I don't recommend adding a frosting because that would make the dish a little too sweet.  I do, however, recommend adding the golden raisins (regular are fine too, but the golden complements the color better), and they are incredible when soaked in boiling orange juice for an hour. The shredded sweet potato (or yam) that you use melts away into the cake, similar to what a carrot cake would be like. I also love the sunny-orange-golden color this cake makes; it's unlike anything I've ever eaten before.  Do NOT use canned yams for this recipe because I have no idea how that would turn out!  I would think that it would make it too moist/wet.  Use fresh, shredded yams or sweet potatoes for the best results because they will be amazing!

Yield: 1 9x13 inch baking dish (about 20 servings)

Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups peeled and finely shredded sweet potato (or yam)
1 cup golden raisins (optional)

1 cup powdered sugar
2 tablespoons butter
2 tablespoons milk

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, salt, cinnamon, ginger, and nutmeg; stir into the batter just until blended. Fold in the shredded yam and (optional) raisins. Spread the batter evenly in the greased baking dish.
3. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

Nutella Stuffed Cinnamon Sugar Muffins

I could go on all day with these mouth-watering pictures.......
                                            ....but I won't.  Because I know you guys just wanna get to the recipe already.  Let me start off by saying that these are the most magnificent muffins I have ever tasted in my entire life.  (My second favorite is tied with my lemon raspberry muffins and my chocolate chip muffins.) They are like CRACK.  You will be wanting one of these EVERY SINGLE DAY once you bake them.  In fact, my family has already decided to have these for Christmas day breakfast!  Yep yep --- they are that good.

Let me tell you a little bit about them.  The muffin cake itself has the perfect amount of spice; wonderfully cinnamon-y, with just the right amount of nutmeg. It is also super moist and tender, everything you would dream the perfect muffin should be.  You know what a snickerdoodle tastes like right? (I'm working on the perfect snickerdoodle recipe by the way)  Hopefully you do.  Well...these muffins tastes just like snickerdoodles...just in muffin form of course (which makes them way cooler).   Plus they are fluffy.  Which makes them way better than snickerdoodle cookies(:  Anyways, on the outside of these heavenly clouds of pure deliciousness is a decadent cinnamon-sugar-butter topping which causes every single bite to melt in your mouth.  Seriously...it may sound like I'm exaggerating but I swear I'm really not.  And I haven't even gotten to the absolute BEST part of these muffins: the NUTELLA center.  Mmmmm...once you take the first bite into these treats, you'll discover a chocolate surprise in the middle, filled with warm, fudgey, sinful nutella.  The chocolate in the nutella pairs amazingly with the vanilla-cinnamon-y-buttery muffin.  They make fantastic left overs too, but are best eaten warm from the oven (of course, these only lasted up until the day after I made them, but they were still awesome). 

Ohmygosh just make these muffins.  I promise they will be a new favorite of yours!

Nutella Stuffed Cinnamon Sugar Muffins

yield:  8 medium-large muffins

• 1/3 cup (5 Tbsp) unsalted butter, softened to room temperature
• 1/2 cup sugar
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 8 heaping teaspoons Nutella (about 4 tablespoons)

Cinnamon-Sugar Topping

• 6 tablespoons white sugar (1/4 cup + 2 tablespoons)
• 1 tablespoon + 1/2 teaspoon ground cinnamon
• 4.5 Tbsp unsalted butter (1/4 cup + 1.5 teaspoons)

Preheat oven to 425F.  Spray muffin pan with cooking spray and set aside.

In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed.  Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt.  DO NOT overmix – stir until *just* combined.

Spoon 1 heaping Tablespoon of batter into muffin cavity.  Layer with 1 heaping tsp Nutella in the center and spoon another heaping Tablespoon of batter on top.  If the muffin tins are completely full, that is ok.  They will not overflow.  Repeat layering batter + Nutella into each muffin tin.  I got exactly 8 muffins.

Bake at 425F for 5 minutes.  Reduce oven to 350F and bake for an additional 12-15 minutes until batter is set. Allow muffins to cool for about 5 minutes.

While the muffins are cooling, make the cinnamon-sugar topping.  Melt the butter for about 30 seconds in the microwave.  Stir and stick back in microwave if not fully melted.  In a separate small bowl, stir together the sugar and cinnamon.  Dip the top of each muffin generously into the melted butter and dip into the cinnamon-sugar mixture.  Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.  Enjoy!

***photo-creds to Sally's Baking Addiction, and this recipe was adapted/altered from her as well.

Sweet Italian Chicken Sausage and Tortellini Soup

This is the recipe that got my mom into liking chicken sausage.  I had tried it once at Trader Joes and loved it, but my mom said she only like sausage with pork or turkey.  "Chicken is definitely not sausage," she would say.  However, she caved and said yes when I asked if I could make this recipe, and she definitely did not regret it once she tasted this wonderful soup.  It's very hearty, filled with lots of veggies, cheesy tortellini, and flavorful chicken sausage (which is also healthier than pork).  The broth is very flavorful as well, with tomato juice, white wine, and chicken broth.  I recommend (just like any other one of my soup recipes, really) enjoying this soup with some [garlic bread] on the side for dipping. Yum(: If you like spicy things, feel free to add as much red pepper flakes as you want.  This is is such a great recipe for a chilly night, not to mention its easy and economical.

Ingredients:

1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)

2 tablespoons olive oil

1 cup sliced carrots 

1 cup chopped onion

3/4 cup sliced mushrooms

3 garlic cloves, finely chopped

1/4 cup white wine

4 ounces canned, petite diced tomatoes (with juice)

2 14-oz cans low sodium chicken broth

9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)

3/4 cup fresh, chopped red tomatoes

8 ounces spinach leaves

1 tablespoon unsalted butter

Freshly ground black pepper and red pepper flakes to taste

Garnish: Parmesan cheese

Instructions:

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.
2. Heat remaining oil in pan, add carrots and saute for about 4 minutes.  Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender.  Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.

Cheesy Potato and Corn Chowder

This takes comfort food to a whole new level.  That's what I love about chowder recipes...they're easy, yet incredibly rich and literally the definition of true soul-food.  This is rich, creamy (yet chunky!), cheesy, and full of fabulous flavor.  It's also incredibly perfect for those cold, winter nights.  I wouldn't change anything about this recipe...it's just too perfect.  The only thing I may experiment with is trying it with different meats, like chicken, ham, or - I think this would taste best - sausage. My family and I gobbled it up and we all agreed that this is one of my best chowder recipes of all time.  I served it with crusty french bread for dipping, and it was a wonderful, southern, comforting meal.

Yield: about 6-8 servings

Ingredients:
2 tablespoons butter
1 cup chopped celery
1 cup chopped onion 
2 14.5 ounce cans chicken broth
3 cups peeled and cubed potatoes
1 15-ounce can whole kernel corn
1 15-ounce can creamed corn
1 4-ounce can diced green chiles
1 2.5 ounce package country style gravy mix
1 cup milk
1 cup heavy cream
1 1/4 cup shredded, Mexican-style blend cheese
Garnish: crumbled bacon, sliced green onions, and/or extra cheese (optional)

Instructions:

1. In large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in both corn cans and chiles; return to boiling. Combine milk and heavy cream, and dissolve gravy mix in the milk/cream mixture; stir into boiling mixture.  Let simmer over low heat for about 10 minutes. Add cheese; cook and stir over low heat until cheese is melted.  Garnish (if desired) and serve hot.

***If you love spicy, feel free to add some hot sauce to your bowl(:

Tilapia Parmesan

• 
• 
  
• Mmmm..cheesy...buttery fish.  So yummy.  This recipe is so simple, yet so delicious.  Many people find tilapia recipes bland and boring...well, not this one.  I absolutely love it served over rice because of the amazing sauce...the rice soaks it up and tastes sooo yummy.  This is super easy and better than anything you'd order in a restaurant.  Everyone in my family had seconds, and we didn't end up with any leftovers!  The texture is perfect, and the zing of the Parmesan and spices were also perfect.  The blend of flavors is truly incredible. This recipe is sure to impress!
• 
  
• Ingredients:
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery seed
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds tilapia fillets

Instructions:

1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, celery seed, paprika, garlic powder, and crushed red pepper flakes. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sweet Potato Cake with Cream Cheese Frosting

Woah now.  Sweet potato cake?  There's sweet potato pie...and pumpkin cake...and potato bread...and sweet potato casserole...but sweet potato cake?  Yeah okay so it sounds a little strange at first, but it's really not all that weird when you think about it.  Sweet potatoes are super similar to pumpkin, and there's pumpkin cake, so why not have a sweet potato cake?  At least this is what I was thinking before I made this magnificently scrumptious masterpiece.  I brought this to school for a party, and all my friends - and the teachers - raved about it. It is SO amazing.  The secret ingredient in this recipe is the beer.  I don't know the scientific reason for it, but beer makes baked goods so incredibly moist and have the softest texture.  Oh and I haven't even started on this cream cheese frosting.  It's like heaven in your mouth.  Beating it for 3 minutes makes it fluffy and it melts in your mouth.  And the cinnamon flavor mixed with the sweet potato flavor makes the whole dish just scream fall.  And with fall comes Thanksgiving(:  This cake may just be on our Thanksgiving table this year...

Yield: 1 9x13 inch pan

Ingredients
1 cup white sugar

3/4 cup lightly packed brown sugar

3/4 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups cooked, mashed sweet potatoes

2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1 pinch of nutmeg

Directions
1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.

2.Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.

3.Bake for 30-35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting (optional) or serving.

Melt-In-Your-Mouth Cream Cheese Frosting: 

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Sweet-and-Salty Tomato Chicken

• 
• This is the best chicken recipe I've ever made!  What I love the most about it is it's so unique; I've never tasted anything like it before.  It tastes like something prepared at a five-star restaurant.  The tomato sauce has the perfect amount of sweet and salty, and the red wine makes it oh-so savory.  It's light, but tastes rich and comforting all at the same time.  And the result is so incredibly tender.  It broke apart very easily; I didn't even need a knife!  Oh -- and the sauce is the best part.  The sauce is awesome dipped with bread, or poured over rice.  Mmmm...so yummy!  Add the amount of cayenne and red pepper flakes based on how spicy you like it.  I served this with a side of green beans and some crusty, french bread, and it was a phenomenal meal.
• Yield: about 4 servings
• Ingredients:
• 4 boneless chicken breasts 
• 1/4 cup flour
• 1/2 tsp salt
• 3 T butter
• 2 T Worcestershire sauce
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp dry mustard
• 14.5 oz can plain, diced canned tomatoes, with liquid
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 1/2 T brown sugar
• 2 T white vineger
• 1/2 tsp celery seed
• 1 garlic clove, minced
• 1/4 tsp hot pepper flakes
• cayenne pepper to taste
• 
  

Directions

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, wine, chicken broth, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper flakes. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 35 minutes, or until chicken is tender, no longer pink and juices run clear.