Chicken Parm done E-A-S-Y

Shawn LOVES Chicken Parmesan....I definitely do not do it the way you are supposed to....but I find this recipe super easy and quick and it is always well received.....If I am remembering correctly we actually served it at the Twins 1st birthday. I find this easy to do for a crowd or simple enough for a semi elegant meal at home.....Serve with a salad and some bread....open some wine and you are good to go......

Serves 4

4 Boneless Skinless Chicken Breasts

1/2C-1 C Bottled Italian Dressing (use your favorite)

1-1 1/2 C Italian Bread Crumbs (I always add some more dried basil and grated parm to these)

1 Can/Jar Marinara (I use Trader Joe's Tuscano Marinara)

8 slices of Fresh Mozzarella (can use brick or shredded but Fresh is better)

Shredded or Grated Parm

Marinate chicken breasts in Italian Dressing in the fridge for at least 6 hours or overnight. Preheat oven to 425 degrees. Bread Chicken Breast in spruced up bread crumbs making sure each is well coated, place on baking sheet. Bake in oven for 20 min or a few more till chicken is done and juices run clear. While chicken is cooking heat marinara. When chicken is done cover each breast with some marinara, two slices of mozzarella and some parmesan, return to the oven until cheese is melted to your liking. Plate and serve with more Parm and additional marinara if you like....

Creme de la Creme Quiche

I use to not like quiche. I wasn't big into pie crust back in the day....but I have come around. I have come to love quiche and how versatile it is. This is one of my favorite ways to make it probably because it has sour cream in it. It is just soooo good. We make it Shawn friendly at our house, more meat less veggies. The twins also love this one, who knew that they would like quiche so much....must be all the cheese. This recipe is measured to make two quiche and trust me you will want to make both.....it goes fast any get together or brunch.....I make homemade pie crust because, well it just tastes better......and I will include that recipe too......

Makes: 2 9in Pies

2 pie crusts (homemade or store bought)
1/2 pound thick sliced bacon, cut into pieces
1 10 oz package frozen chopped spinach, thawed and thoroughly squeezed
1 C Sour Cream
salt and pepper, to taste
1/2 T olive oil
1/2 onion, finely diced
2 cups ham, diced
8 oz Monterey Jack cheese, shredded
8 oz Cheddar cheese, shredded
4 oz Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half
1 T Fresh Parsley (can use dried)
Salt and Pepper, to taste

Preheat oven to 450 degrees. Place dough into pie plates and trim edge and crimp. Line dough with a double thickness of foil and bake for 8-10 min. Pull out, remove foil, and set aside. Reduce oven to 375 degrees. (***If using store bought pie crust you do not need to pre-bake***)

In a skillet, fry bacon until crisp, drain on paper towel. Wipe pan and then add in olive oil and onions cook over medium heat until soft and translucent, add in ham heat for 1-2 min, add in bacon and remove from heat. In a large bowl mix together sour cream, drained spinach and salt/pepper. Divide mixture and spread into pie plates. Layer bacon/ham mixture on top of spinach. Mix together all 3 cheeses and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place pies on baking sheet, and bake on middle shelf for 40 minutes. The top will be golden brown and puffed. Remove from oven, and let stand for 5 to 10 minutes. Enjoy!

****Pie Dough (I use this for everything quiche, pot pie, pumpkin pie, chocolate cream pie)****

Yields: Enough for two bottoms or one complete pie

2 C Flour
7 oz Butter, chilled and cut into 1/2 in pieces
1 T Vegetable Shortening
1/2 tsp Salt
1/2 tsp Sugar
1/3 C Ice Cold Water, plus more

Put flour, butter pieces, shortening, salt and sugar in a bowl of a food processor. Blend in short, second-long bursts, pulsing 8-9 times. Check the dough it should be crumbly with butter broken up into small but visible pieces (about 1/4 in or so). Pulse a few more times if your butter chunks are larger. All all but 1 T of the water through the feed tube on the processor and pulse 3 to 4 times, no more then 5 seconds total. Check the dough it should clump together and be evenly moist. If it doesn't not adhere add the last tablespoon of water and pulse for 1-2 more seconds. Do not over mix so the dough clumps together in the center.

Spread out large sheet of plastic wrap and turn the dough out on it. Lift sides up on the plastic gathering the dough together, then fold the wrap over and press the dough into a single compact mass. If some dry bits don't adhere sprinkle those with water and press together. Dough can be used right away but it is best to let it rest in the fridge for 1-2 hours. Wrap tightly and press into a flat disk shape. When ready to use roll out on floured surface.

Freakin' Good Fudge

Ok...So a previous co-worker gave me this recipe and it is the best fudge I have ever made. It will be hard to stay out of it so plan on giving some away or serving at a party. The original recipe called for semi sweet chips, but I prefer bittersweet chips....What can I say I LOVE dark chocolate......I can only make this 1 time a year or I will just get FAT!

3 Bars German's Sweet Baking Chocolate

1 11-12oz pkg 60% Cocoa Bittersweet Chocolate Chips (or Semi-Sweet Chips)

2 C Marshmallow Cream

4 1/2 C White Sugar

2 tsp Butter

1 12oz can Evaporated Milk

Break sweet chocolate into squares and place in large bowl with chocolate chips and marshmallow cream, set aside. Bring sugar, butter, and milk to a boil in a large sauce pan. Boil stirring frequently, for 6 min. (mixture can boil over so use a large pot) Pour boiling syrup over the ingredients in the bowl. Stir until chocolate and marshmallow cream are melted and mixture is well blended. Pour into an ungreased 9x13 pan. Cool until firm (I let cure in a cool place for 1-2 days)....Cut and enjoy!!!

**Nut Lovers: You can add 2 C of chopped nuts (I do not like nuts in my fudge), if you do add nuts you will need a 9x13 pan and an 8x8 pan.

Holiday Sweet & Sour Meatballs

Here is a sweet and sour recipe for meatballs that I made when the twins turned two. They love them, their uncle Joel loves them.....its a different recipe then the usual chili sauce and grape jelly (although those are good too)...I usually serve as appetizer but you can thicken the sauce and serve over rice.....You can make your own meatballs, use your favorite recipe or create one....I actually use pre-made frozen meatballs from Costco....I know totally lazy....maybe someday I will use my Dad's spicy meatballs for this recipe.....

2 lbs of Frozen Meatballs
1 20oz can Pineapple Chunks, drained w/juice reserved
1/3 C Water
3 T White Vinegar
1 T Soy Sauce
1/2 C Brown Sugar
1/2 tsp Ground Ginger
1/2 tsp Johnny's Seasoning Salt
1 Carrot, chopped
1 Green Bell Pepper, chopped (you can use Red/Orange/Yellow too)

Make sauce in the crock pot by adding in Reserved Pineapple juice with enough water added to make 1 cup, 1/3 C water, vinegar, soy sauce, and brown sugar, and ginger and stir. (if you want a thicker sauce add in some cornstarch) Add in pineapple, carrots, bell peppers and meatballs. Stir and turn crock pot on high for 4-6 hours until bubbly and meatballs are hot through. Serve as a snack at a party or thicken the sauce and serve over rice.....

Black Olive Dip

So I have been eating this recipe since I was a kid. I love it. Its is my turn to recipe for pot lucks and work parties. Its easy and quick and good. Not too good for you but what good food is these days. I love to serve this with sourdough bread, but your favorite bread will do......

1 1/2 C Mayo

1 1/2 C Sour Cream

2 Tablespoons Onion, finely chopped

2 Tablespoons Fresh Parsley, chopped

2 teaspoons Johnny's Seasoning Salt

2 teaspoons Fresh Dill, chopped

2 small cans chopped Olives

Mix all ingredients together and let sit in the refrigerator for at least 2 hours. I prefer to let it sit overnight. Serve with fresh sliced bread or crackers.

Velvet Slippers Pasta

Ok, so the name is a bit funny, but this is what Shawn's brother Joel thought....he said this pasta was like wearing "Velvet Slippers"..... This recipe use to be called Crap-Shoot Pasta becuase Nana called this dinner a crap-shoot and I think it stuck in my head as the perfect name since we basically (mostly Nana) made it up as we went. Which by the way is one of my favorite ways to cook. I love pasta main dishes and this one works well for that. It all started because we had some leftover Jalapeno Popper filling (Cream Cheese and Hot Sausage) that we needed to use. Anyway we looked through the cupboard and 'Ta-Da' here is dinner.....

Serves 4-6

1 lb (16oz) of Your Favorite Pasta (we use Mini Penne the girls love the size)
2 C (1 pint) Heavy Cream
1/2-1lb of Meat, cooked (Italian Sausage, Sliced Flavored Sausage Links, Sliced Chicken)
3-4 oz Cream Cheese, Cubed
1 C Havarti Cheese, shredded (any mild cheese would be good, Munster, etc)
1/3-1/2 C Sundried Tomatoes, chopped (I prefer them packed in Oil)
1/2 C Fire Roasted Peppers, chopped (I use the jarred Yellow/Red ones)
1 Small can Sliced Black Olives
Zest of 1 Lemon
Juice of 1 Lemon
1 4-5oz Bag of Arugula or Baby Spinach
Salt & Pepper
Fresh Sliced Tomato, Garnish
Parmesan Cheese, Garnish
Green Onions, Garnish

Boil water and add in salt & pasta, cook according to the box and drain (Do not rinse). Start the sauce while cooking boiling the water for the Pasta and it should all come together around the same time. Pour the cream into a sauce pan and heat over Medium or Medium/Low to warm and heat the cream but not scald. When heated melt in Cream Cheese and stir. Add in the meat to heat it through. Then add some of the zest of lemon (if you like a more punch lemon taste you could as some of the juice of the lemon) reserving some zest for the top of the finished dish. Stir and season with a little pepper. Add in the Havarti and stir in to combine. When melted add in Sundried tomatoes, Peppers, Olives heat until warm, probably a few min or so. After noodles are done and still hot put back in the pan you cooked them in and pour sauce over. Add in Spinach and toss together and season with Salt and Pepper if it needs it. Place in a serving dish, garnish with sliced tomatoes, green onions, and Parmesan.

Cous Cous Summer Salad

A recipe straight out of Nana Anna's creative mind. So good on a hot day! As you can see I love to eat Cous Cous during the summer its so light and perfect for all kinds of meals. For this recipe you can throw in just about any kind of Chicken from Roasted, to Marinated/Grilled, whatever you got. We had chopped up Grilled Teriyaki Chicken which worked well for this dish too. Leave out the meat and you got a good side salad. Summertime is perfect for this salad as you can usually get most of the fresh ingredients at a Farmers Market!.....

Serves 4

3 C Cooked Chicken (Grilled, Roasted, Marinated), chopped

1 5.8 oz box Roasted Garlic & Olive Oil Cous Cous

1 1/2-2 C Fresh String Beans, cut into 1 inch pieces

1 1/2 C Corn kernels (if cut from ear about 3)

1 Orange or Red Bell Pepper, chopped

1 1/2 C Cherry/Grape Tomatoes, whole

1/2 C Fresh Basil (Chiffonade)

1-2 Garlic Cloves, crushed/minced

1/3 C Olive Oil (Flavored w/Garlic or Basil works great)

1/4 C Balsamic Vinegar

Salt & Pepper, to taste

2-3 Green Onions, chopped for Garnish

Cook Green Beans and corn until crisp (Quick Blanch or Steam). I like my green beans and corn with some crunch. Cook Cous Cous according to the package. Toss together Chicken, Cous Cous, Green Beans, Corn, Bell Pepper, Tomatoes, and Basil in a large bowl. Whisk together Garlic, Oil, Vinegar, Salt & Pepper in a bowl; pour over salad and toss gently. You don't have to use all the dressing if you don't want or you could use more....all depends on taste. Garnish with Green Onions if you like or Fresh Chives would be good too.

Pork Tomo Tacos

So Sindy introduced me to this dish. Green Pork tacos made with tomatillos. You know me I love anything that I can stuff into a corn tortilla. This recipe is pretty easy since you throw it all into a crock pot and let it go for the day. Good food for a crowd or game day. Love it....

Serves: 8-12

1-2 Large Sweet Onions, chopped

1 28oz can Tomatillos, drained

1/2-3/4 C Pickled Jalapenos w/juice, chopped

4-5 Cloves Garlic, chopped

4-5 lbs of Pork Carnita Meat or Pork Shoulder

Salt & Pepper

Corn Tortillas

My Favorite Garnishes:

1 box Zataran's Dirty Rice Mix (Cooked according to box minus the meat)

Pepper Jack/Cheddar Cheese

Cilantro

Fresh Salsa

Green Onions

Tapatio' Hot Sauce

Throw all ingredients into a crock pot. Cook on high for 4-5 hours or on low for 7-8 hours until meat is tender and shreds when you fork it. When done skim some of the fat/grease off the top and then shred meat in the crock pot with a fork and all the juice. If you don't like it too juicy feel free to skim more of the juice out. Just remember the pork will continue to absorb the juice as it sits. Server with heated corn tortillas and your favorite garnishes...

Pullman Pound Cake

So Nana Anna bought a huge box of peaches at the farmers' market to make a pie and we had to figure out what to do with all the rest of the peaches...I came across a peach pound cake recipe...and man was it good and I am not big on fruit desserts. I decided that the pound cake was good enough to stand on its own with maybe some flavored icing on top (lemon, orange, almond, etc).....This cake is so good...the peaches mixed in the cake were good too (See Picture)....So feel free to make it plain with some icing or mix in just about any fruit....serve with whip cream or pudding cream or dip in melted chocolate. You know me I love chocolate...

10 inch Tube Pan

1 C Butter, room temp/softened

2 C Sugar + extra for pan coating

4 Eggs

1 t Vanilla Extract

3 C Flour

1 t Baking Powder

1/2 t Salt

Optional: 2 C Fresh Fruit, Chopped (Peaches, Blueberries, Apples, etc)

Optional: Icing Recipe or Glaze Recipe (Flavored with Lemon, Almond or Vanilla)

Preheat oven to 325 degrees. Butter a 10 inch tube pan and coat with white sugar. In a large bowl or mixer cream together butter and sugar until light and fluffy. Add in eggs 1 at a time beating well after each one. Then stir in vanilla. Sift together flour, baking powder and salt in separate bowl and then gradually stir into creamed butter mixture. Spread evenly into pan. Bake 60-70 minutes or until a toothpick come out clean. Allow cake to cool in the pan for 10 min before inverting it onto a wire cooling rack. Cool completely.

***If adding Fresh Fruit****
Follow same directions except, reserve 1/4 cup of the flour for coating fresh fruit, coat fruit and then fold into batter, pour into pan and bake.

Top with your favorite icing, glaze, powder sugar, fresh fruit, pudding, whip cream...you name it anything is possible!!

Carne Asada Tacos

We have been feeling Mexican over here as you can see......Here is a recipe I made up after having Carne Asada at my friend Melissa's house. I basically threw together a marinate and it came out pretty good....I love anything that can go into a flour or corn tortilla......my husband likes it when we make spanish or mexican rice with this meal, one more thing for him to stuff into his tortilla.

Serves 4-6

Marinate:

1/4 Canola/Veg Oil

1 T Vinegar (Red or White)

2 T Pickled Jalapenos, Chopped

1 T Pickled Jalapeno Juice

1 Lime, Juiced

4-5 Cloves of Garlic, Minced

2 T Fresh Cilantro, Chopped

1/3 C Roasted Chipotle Salsa

1 tsp Cumin

Kosher Salt & Pepper

2-3 Dashes of Tapatio (Hot Sauce)

1.5 lbs Carne Asada Meat (Thin Sliced Beef Round)

Toppings:

Tortillas, warmed (Flour or Corn)

2 Bell Peppers, sliced (any combo of Red, Green, Orange or Yellow)

1 Sweet Onion, sliced

Mexican Cheese Mix (I use Cheddar and Pepper Jack)

Salsa

Sour Cream

Green Onions, optional garnish

Mix up all ingredients for the marinate and marinate the meat for 6-8 hours. Since the meat is sliced thin it doesn't need too long to marinate. Heat a pan over med/med high heat add a little bit of olive oil and then the peppers and onions, season with salt and pepper. Fry to your liking, I don't like my veggies too soft, I probably fry them for 5 or so minutes. Meanwhile, preheat a grill on High Heat. Grill meat 2-3 min per side. Cook it longer if you like really done meat. Remove from grill and let rest a few min. Then slice up and serve with toppings in warm tortillas.

Jerry's Famous Margaritas

My two favorite hard alcohols are Vodka and Tequila. This is my favorite margarita! So convenient for me that it is made by my father in law. I am a margarita on the rocks kind of gal and this is that kind of recipe. Man do they go down fast.

1 Drink

1 Part Tequila, we use Sauza Hornitos

1 Part Orange Liquor, we use Cointreau

1/2 Lime, Juiced

1-2 Parts Jose Cuervo Margarita Mix

Ice

Lime slices, garnish

Fill a cocktail shaker 3/4 way full with ice. Add in Tequila, Orange Liquor and Lime juice. Top off with 1-2 parts Margarita Mix. Shake for 30 seconds. Pour w/ice and serve with a lime slice.

Fresh Salsa

Ok....So I love Tortilla Chips and Salsa! I have enjoyed making salsa from scratch for a few years and I learned how buy reading the ingredients of one of my favorite fresh salsas. So here is a base recipe and no I don't have exact amounts because I believe that salsa making lies in the taste of the maker.......Nana Anna, Sindy and I made this particular recipe today and boy was it tasty......Roasted Corn would be a good addition to this base....Like I always say get creative as I know we all have different tastes....

Assorted Tomatoes, Diced and slightly drained (I usually use a combo of regular vine ripened, roma's, romanitas, cherry, grape, pear....so use your favorites)

Assorted Peppers, Finely Diced and ranging in heat (Jalapenos, Anaheim, Banana, and so many more, we get them at the Farmers Market and there are at least 30 or so varieties, have fun!)

Walla Walla Sweet Onion, Finely Diced

Cilantro, Finely Chopped

Fresh Lime Juice, to taste

Apple Cider Vinegar, small amount to taste

Cumin, to taste

Tomato Paste, to taste and slightly thicken

Hot Sauce, to taste (I use Tapatio)

Chipotle Tabasco, to taste

Salt & Pepper

Mix Tomatoes, Peppers, Onions, and Cilantro in a bowl. Season to taste with Lime Juice, Vinegar, Cumin, Tomato Paste , Salt & Pepper, taste by using a tortilla chip....for us its usually not hot enough and that is when we add the Tapatio Hot Sauce and Chipotle Tabasco....Mix and taste, re season until you get your salsa to your liking.....Serve with Chips or use in your Mexican Recipes.....

Lemony Spinach Cous Cous

This is becoming a summertime favorite as it can be served hot, at room temperature or I suppose even cold....We just had this as a side dish with some grilled pork chops.....but I have been known to buy a roasted chicken from the store, shred it, and toss it in too for a complete meal....I just love how versatile cous cous is.....I get mine at Trader Joe's...love that it doesn't come with the season packets, but you could use those too....as you know I am all about being creative......

Serves 6

2 C Dry Plain Cous Cous

2 T Olive Oil

2 C Veggie Broth or Chicken Broth/Stock

1 6oz bag of Baby Spinach

2 Lemons, juiced

Olive Oil (I like using Garlic Olive Oil, or a Basil Garlic Olive Oil), poured in to taste

1/2-1 C Shredded Parmesan Cheese (We love cheese and usually add 1 cup!!)

Salt/Pepper, to taste

Green Onions, optional garnish

In Sauce Pan add the Veggie Broth and 2 T of olive oil, bring to a boil. Remove from heat and add in the dry Cous Cous, stir and cover with lid. Let set for 5 min. Then remove lid and fluff with a fork. Transfer to serving bowl and add in the olive oil of your choice, I eyeball it...couple times around the bowl, add in the lemon juice, Spinach and toss well. Then add in the Parmesan cheese and season with salt and pepper....garnish with green onions if you like...

Chicken Divan

This is a family favorite that was given to me from my aunt, but as with every recipe I have edited it to create a recipe that fits with my families taste. It is a good recipe to use up leftover cooked chicken and rice. We eat this fairly often in the fall and winter. I always have everything for this recipe.....as I like call it "My Fall Back Recipe".

9x13 Pan

2-3 C Cooked Chicken (or 3-4 Chicken Breast seasoned/cooked/chopped)

4-5 C Cooked Rice

1 160z bag Frozen Broccoli

1 10 3/4oz Can of Cream of Mushroom Soup

1 Cup Mayonnaise

1-2 Lemons, juiced

1 tsp Curry Powder

2 C Cheddar Cheese

Pre-heat oven to 350 degrees. Layer cooked rice on the bottom, then Chicken and then frozen broccoli in a 9x13 pan, set aside. In a medium bowl mix soup, mayo, lemon juice, curry powder and 1/2 c of the Cheddar cheese, pour over the casserole. Top with the rest of the cheese and bake in the oven for 30-35min until cheese is melted and hot throughout.

Meatballs w/ Creamy Sauce

I made this last week when it was cool and rainy outside....I think it would be a good fall or winter meal. This recipe came about when I had some leftover frozen meatballs and wanted to do something different then Italian fare.....As with all my recipes feel free to edit and change....for instance I would normally use real onions instead of onion powder but my husband doesn't like the texture of them....So get creative! This recipe is great over egg noodles or rice....

6 Servings or so

2-2 1/2 lbs of your favorite Meatballs (Frozen or Homemade)

1/4 C Flour

1/4 C Butter

Onion Powder

1 C Milk

1 C Heavy Cream (for lighter omit cream and use another cup of milk or even half/half)

2 C Beef Broth/Stock

1-2 Lemons, Juiced (we like it lemony and use 2)

1-2 T Fresh Chopped Parsley

1 tsp of Fresh or Dried Dill

1/4 C or more Sour Cream (extra for garnish, optional)

Salt & Pepper

Green Onions, Chopped optional for garnish

If meatballs are raw & uncooked fry them up and set aside, if they are frozen then you can add them in the sauce as is. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Season with Salt, Pepper and Onion Powder. Add cold milk and beef broth whisk until dissolved and bring to a light boil for 1 min. Add the meatballs, stir. Cook over medium low heat (slow simmer) for 20-25 min, until sauce has thickened and meatballs are hot all the way through. Stir in the cream and heat for another 5-10min until hot stir in fresh parsley, dill and lemon juice, heat 3-5 more min. Stir in Sour Cream and serve over Egg Noodles or Rice and top with green onions. (If sauce is not as thick as you like it can be thickened with Flour or Cornstarch or use more equal parts Flour & Butter at the beginning of the recipe)

Sweet Sixteen Bean Dip

This dip came about watching March Madness last year....as you can see we love College Sports in our house. We were watching the Cougs play Vandy last March and we were hoping the Cougs would make it to the Sweet Sixteen.....but we all know the outcome....Anyway I threw together a bunch on ingredients that I had in the pantry and fridge and it turned out pretty good.......I feel its always good to have a few chip and bean dip recipes....

1 16oz Can Refried Beans

1 8 0z Package Cream Cheese, room temp

1 14.5 oz Can of Diced Tomatoes, drained

1/4-1/2 C Nacho Style Jalapenos (depends on how spicy you want it)

1 Packet of Taco Seasoning

Hot Sauce to taste, I use Tapatio

2 C Mexican Cheese (Blend of Cheddar and Pepper jack)

Mix all ingredients except 1 Cup of the shredded cheese in a bowl and then pour into an 8x8 baking dish or a similar size. Top with the remaining cup of cheese...more if you like. Bake at 350 degrees for 30-35 min, until cheese is melted and dip is hot all the way through. Serve with Tortilla Chips.

Chile Con Queso

One of my family's favorite party time dips. We love to enjoy this one during College Football Season and after watching College Football Live last night on ESPN I was inspired to blog about a few snack/appetizer recipes. This one is super easy.....and can be easily altered to accommodate tastes and heat.

3 15oz Cans Chile w/No Beans
1 7oz Can Diced Green Chilies (or Jalapenos if you like it spicy)
1 Bunch of Green Onions, Chopped

16 oz of Velveeta Cheese, Cubed

3+ Dashes of Tabasco (or your favorite hot sauce)

Combine all ingredients into a crock pot put the lid on. Turn on high and let cook until cheese it totally melted and dip is hot and bubbly, stirring occasionally. It usually take about and 1 and 1/2 hours or so. You can serve it two ways......pour over a pile of tortilla chips or serve in a bowl along side a bag of tortilla chips. If you don't have a crock pot you can do this on the stove as well on a med to med-low heat.

Chocolate Chip Banana Bread

I love Banana Bread and back in the day Starbucks use to have a banana loaf that had chocolate chips in it and boy was it good. It was my favorite thing to get there along side my morning mocha (Yes, I love Chocolate). Well they have since done away with it. So I have gone out and edited a few of my banana bread recipes to accommodate a little bit of chocolate. Chocolate makes most things better, Right?

9x5x3 Loaf Pan

1/2 C Butter, room temperature

1 C Sugar

2 Eggs

1 1/2 C Flour

1 tsp Baking Soda

1 tsp Salt

1 C Mashed Ripe Bananas

1/2 C Sour Cream

1 tsp Vanilla Extract

1/2 C Mini Chocolate Chips

Preheat Oven to 350 degrees. Cream butter and sugar until light and fluffy. Add the eggs, beating well. Stir dry ingredients (Flour, Soda, Salt) together and then combine with butter mixture. Mix well. Add mashed bananas, sour cream, and vanilla. Blend well. Stir in mini chocolate chips. Pour banana bread mixture in to a prepared loaf pan. Bake 1 hour until a toothpick can be inserted and pulled out clean. Turn out onto a rack to cool and enjoy!

The Best Buttermilk Pancakes

Inspired by our breakfast today I thought I would bring you the best buttermilk pancakes I have ever had. I was not a pancake person and I use to detest all and any pancake....that was until these came about....I have made a few changes as my family and I like a thinner pancake.....for thicker use less buttermilk. Kid tested and mother approved!

Makes 10-12 Pancakes

2 C Flour

1 1/4 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Salt (I use Kosher)

1 T Sugar

2 Eggs

2 1/2-3 C Buttermilk (I eyeball for thickness)

1/4 C Butter, Melted

2 tsp Vanilla Extract

Combine all dry ingredients and mix well. Add remaining ingredients to dry ingredients & stir until moistened. Batter will be slightly lumpy and as thick as you want it. If it is too thick add more buttermilk. Pour, grill and enjoy with butter & warmed real maple syrup.

Summertime Sangria

After sipping or should I say gulping sangria at the old Spazzo's in Bellevue a few years back (since closed) I was dying to get a good Sangria recipe, with the help of some friends and some buttering up of old bartenders we were able to get pieces of the recipe and create a similar tasting one....

Makes 1 1/4 Gallons (Easy to double)

1.5 liters of Chianti Wine (1 Big Bottle or 2 Bottles of 750ml)

1/4 bottle of Dubonnet

3 oz Brandy

3 oz Peach Schnapps

6 oz Triple Sec

8 oz Rock Candy Syrup or Simple Syrup

32 oz Orange Juice (1 Quart)

6 oz Pineapple Juice

Lime Slices

Orange Slices

Mix all ingredients in a large pitcher. Serve over ice with Lime and Orange slices. Enjoy!

K's Cosmo's

A crazy girls weekend, a few cosmopolitan recipes and lots of experimenting created this recipe. It's a slightly sweeter Cosmo recipe then the original but very tasty!....

1 Shaker = 2 Drinks

3 oz Vodka
1 oz Cointreau
4 1/2 oz Cranberry Juice
1/2 tsp Simple Syrup
Squeeze of Lime Juice

Pour ingredients into cocktail shaker filled with ice, shake and pour into martini glasses. Serve with a lime wedge.

Invention of the Breezy Cook...

I have been meaning to start this blog for sometime. I have been asked to share some of my recipes and this seems to be the easiest way for me to get them out there and also have some fun at the same time....Check back daily or weekly or monthly or anytime to find fun recipes to add to your rotation......Enjoy!