Pantry Blondies
Comments (2)
Imagine a cross between a moist, chewy brownie and a chocolate chip cookie. That's what these blondies taste like!
Molten Chocolate Cakes
Comments (1)
I confess, I have had limited success making these with the muffin papers. If you decide to go with 12 cakes, I recommend the foil muffin papers that can be set directly on a baking sheet. Otherwise, they are very tricky to remove from the muffin tin without making a chocolate lava mess. I usually bake these in ramekins (be sure to grease them first), and it\'s much less hassle. In fact, you can eat them right from the ramekins if you don\'t want to risk turning them out onto a plate--they\'ll still look fantastic and taste delicious. I have 7-ounce ramekins and can make five cakes. With 4-ounce ramekins I\'m guessing you could make about 8 cakes. The trickiest part of this recipe is getting the baking time just right. Using the 7-ounce ramekins, the cakes are just right after about 10 minutes. With twelve regular sized muffin cups, your cooking time should be closer to 7 minutes. These are much easier than they look, and the batter can be made a day or two ahead of time, spooned into your ramekins or muffin cups, and then refrigerated. Just return the cakes to room temperature an hour or so before baking. These are delicious served with ice cream, whipped cream, or raspberry puree.
Apple Pomegranate Salad
Comments (1)
This is the easiest holiday salad ever, especially if you use a tub of frozen whipped topping (although the real stuff tastes much better). It looks so festive in individual serving dishes, garnished with a sprinkling of pomegranate seeds. I like to use the mini chocolate chips in this recipe. You can also add more sugar to your whipped cream if you like it a little sweeter. And if anyone has a method for seeding pomegranates that doesn't splatter red juice all over the kitchen, I'd love to hear about it!
Baked Oatmeal
Comments (1)
Me and my kids love this oatmeal. It's SO much better than the packaged stuff, and so easy to make. Keep leftovers refrigerated and re-heat them in the microwave.
Hot Ham and Cheese Mini Sandwiches
Comments (4)
These little sandwiches are quick and easy to put together, and go over well with kids and adults. For an added kick, try spreading some additional Dijon mustard on the rolls before adding the ham and cheese. These can be made ahead of time and kept in the refrigerator, but you may need to bake them a few extra minutes. These can also be made ahead and stored in the freezer. Just defrost in the refrigerator and then bake as directed.
Skillet Granola
Comments (2)
I\'ve tried a lot of homemade granola recipes and this one is easily my favorite.
Spicy Chicken Soup
Comments (1)
You can always add an extra chile to this, but I recommend trying it first. It's pretty spicy as is! The original recipe didn't use beans, but I thought it was a nice addition. In fact, I think this would be great as a vegetarian soup. Just omit the chicken and add several varieties of beans, or even chickpeas. I also used frozen corn, because I really don't like canned vegetables. Extra adobo chiles can be stored in the freezer in a zip top sandwhich bag. As always, soups are great in the slow cooker.
Fried Rice
Comments (0)
I don't know what they put in Chinese take out that makes it taste so good, but rarely am I able to replicate the flavors in my own kitchen. This fried rice comes pretty close. You can easily substitute with whatever meat and vegetables you have on hand, or leave out the meat for a vegetarian version.
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