Divine Hot Fudge Sauce

I LOVE homemade hot fudge! Who doesn't?  Well, I tried a new recipe last night- other than my usual- and it was divine! It takes just a few minutes to make.

Divine Hot Fudge Sauce
(taken from my friend Karen Brown's recipe. I doubled the recipe so I can keep the rest in a jar in the fridge for later and made one small change noted with an *)

2 C. sugar
1 Can evaporated milk
1/4 C plus 1 Tbsp. Cocoa powder
2 Tbsp. Karo Syrup

2 Tbsp. butter
1 tsp. Rum flavoring* (original recipe calls for 2 tsp. vanilla)

In saucepan, boil first 4 ingredients, stirring constantly until a ball forms when dropped into cold water. (This was about 5 minutes.)  Remove from heat and stir in butter and rum flavoring.  Serve over ice cream. Keep left overs in covered container in refridgerator and eat by the spoonful when the kids are at school!

Fluffy and Light Dinner Rolls

    (picture taken from http://www.life-as-a-lofthouse.blogspot.com/2011/08/texas-roadhouse-rolls-and-cinnamon.html#)

I saw these on Life as a Lofthouse blog and wondered if they really would taste like the Texas Roadhouse rolls they claimed to be. Verdict: I can't say they were like Texas Roadhouse, but they were really quite delicious and light and fluffy. I loved them so much I have taped the recipe to the inside of my cabinet where I keep all my go-to recipes, so that should say something! I tweaked the recipe a bit to eliminate the scalded milk step, and halved it. (maybe this is why they didn't taste exactly like the "real" thing. Hmmm... maybe I should try them the original way first, huh? Well, these were great as they are!)

 

Fluffy and Light Dinner Rolls

Yields 12 large rolls

 

2 teaspoons Active Dry Yeast

1/4 cup Warm Water

1 cup Warm Water ( or Whole Milk, scalded and cooled to lukewarm)

1/4 C. dry milk (omit if using whole milk)

1 1/2 Tablespoons Butter, softened

1/4 cup Sugar

3.5 cups All-Purpose Flour

1 Eggs

1 teaspoons Salt

 

DIRECTIONS: Dissolve yeast in warm water with  sugar, in the bowl of a stand mixer. Once yeast has dissolved, add milk, sugar and 1 cup of flour. Beat thoroughly on medium speed. Let stand until foamy (about 2 minutes). Add butter, eggs and salt. Beat well.

Gradually add in another 2.5 cups of flour, slowly, to form a soft dough while mixer is on low.  *NOTE* Do not use more than 4 cups of flour total. The dough will be very soft and somewhat sticky, you may think it needs more flour, but it does not.

Knead dough in stand mixer with the dough hooks, for about 4 minutes. If you knead it with your hands, you will need to grease up your hands with some cooking spray, to help the dough from not sticking to your hands.

Once kneaded, place into a large, greased bowl. Place dough inside, and turn over to grease top. *NOTE* Again, dough will be sticky so you may need to grease your hands to handle while putting dough in the bowl to let rise. Cover, and let rise in a warm place until doubled in size.

Once dough has risen, remove from bowl and place onto a lightly floured surface. Lightly flour a rolling pin, and roll dough out into a large rectangle, that is a 1/2 inch thick. Cut dough in half length-wise and then in strips making 12 total, then fold each strip into thirds, or roll it up and place in greased baking dish. (or if you want squares like Texas Roadhouse,  using a pizza cutter, slice dough into 12 large squares. Place squares onto greased cookie sheets. Cover, and let rise again, until doubled in size.

Bake rolls at 350 for 16-18 minutes, or until lightly golden on top. Remove from oven, and immediately brush tops with butter.

Stuffed Zucchini

This meal could not be simpler, or more delicious.  It takes about 15 minutes to prepare, 30 minutes to bake, and about 3 minutes to devour! Smother with sauteed mushrooms or onions for a beautiful presentation, top with freshly chopped garden tomatoes, or eat by itself for a delicious, easy meal.


Stuffed Zucchini by Erin Taylor

1 box instant stuffing mix (I even used the generic brand and it was delicious!)
1 medium zucchini (about  a foot long and about 3-4 inches across.)
1/2 lb. breakfast sausage (I prefer the kind not in the casings, but you can use the link kind and remove the casings)
Olive oil
salt and pepper

Turn oven on Broil setting.  Slice zucchini in half cross-wise, and then cut each half in half lengthwise.  Scoop out the seedy center with a spoon so you have a nice, smooth chanel running down the length of the zucchini.  Place a sheet of tin foil on bottom of baking sheet. Brush a little olive oil on pan where the zucchini will sit. Place zucchini halves onto foil lined sheet and brush tops with more olive oil. Sprinkle with a dash of salt and pepper and place in oven on middle rack and broil for 10-12 minutes or until tops are browned. (At this point you will begin making stuffing while zucchini is in oven.) Remove zucchini from oven and let cool a few minutes before stuffing. *Turn oven setting to Bake at 375 degrees.*

Prepare stuffing mixture while zucchini is broiling.

Make stuffing according to box directions, omitting butter or oil. (You won't need it with the sausage inside.) When stuffing is made, crumble (uncooked) breakfast sausage into the mixture and stir thoroughly with a wooden spoon (NOT your hands, it's too hot!) until mixed well. Scoop mixture into chanel in zucchini and spread across evenly. Use all the stuffing by heaping it across each zucchini evenly.

Drizzle tops of zucchini with a little olive oil and place in oven set to 375 deg.  Bake for 30 minutes until stuffing is crispy and browned. Remove from oven and let sit a few minutes before serving.

*Optional: You can make sauteed mushrooms or onions to place on top. Makes for a beautiful presentation and an extra pop of flavor, although it doesn't need it!

Mint Chocolate Brownies

Ok, folks. Mint + Chocolate + Brownies = a no-fail crowd pleaser!  These are from-scratch, so none of that out-of-the-box stuff here. (Although, I don't mind some out of the box brownies. Really.)

Mint Chocolate Brownies  by Erin Taylor

Brownies:
1 1/4 C. Flour
1 tsp baking powder
1 tsp. salt
2/3 C. unsweetened cocoa powder (not dutch-processed.)
2 1/4 C. granulated Sugar
1/2 C. chopped nuts* (pecans, almonds, walnuts... whatever. *Optional.)
4 eggs
3/4 C. butter, melted

preheat oven to 350 deg.
Throw everything in a big mixing bowl and stir until all ingredients are combined. Pour into greased 9 X 13 pan and bake for 25 to 30 minutes. Cool completely before frosting and serving.

Mint Frosting:
1/2 C. butter
1/2 C. Shortening
4 c. Powdered Sugar
3 Tbsp milk
1 egg
1-2 tsp peppermint extract (depending on how minty you like it.)
dash of salt
green food coloring (about 4 drops, but you can make it as green as you like.)

Whip all ingredients (but food coloring) in mixing bowl until light and fluffy.  Add food coloring and whip until mixture is all one uniform color. Spread over cooled brownies and drizzle with chocolate drizzle. (below)

Chocolate drizzle:

1 C. semi-sweet chocolate chips
1 Tbsp. Shortening

Melt chocolate chips and shortening in microwave safe bowl in 30 second increments, stirring after each, until chocolate is smooth and melted. Dip spoon into chocolate and drizzle in sweeping motions back and forth across the brownies. Repeat until all chocolate is used, or until brownies look to good to wait to eat any longer!

Chicken Cordon Bleu Casserole

Ha! I dreamed this recipe up in my sleep, but in the morning when I went to look for a recipe for regular Chicken Cordon Bleu, I found a gazillion recipes for the casserole! So much for an original idea. But, it's creamy and delicious, so I'm making it.  But mine has peas in it!

Chicken Cordon Bleu Casserole  by Erin Taylor

2 med. chicken breasts, cubed (uncooked)
1 C. cubed ham (I used deli sliced ham and it worked really great.)
1 box. Penne Pasta, prepared accoring to directions (Use whole wheat and get more fiber!)
1  12 oz. package frozen peas
2 C. Breadcrumbs mixed with 3 tbsp. melted butter (for topping)
2 C. Swiss Cheese (one for the sauce)
Swiss White Sauce recipe (below)

Preheat oven to 375 deg.
Spray bottom and sides of a 13 X 9 baking pan and pour in drained noodles. Add cubed chicken, ham, and frozen peas. Pour white sauce over the top and mix throughout. Spread 1 C. shredded swiss cheese over top. (*note: if you like a runnier sauce in your pasta, pour 1/2 C. milk over the mixture at this point and gently mix in. It will make your casserole a bit 'saucier'.) Sprinkle breadcrumb mixture over the top and bake, uncovered for 30 minutes.

Swiss White Sauce

1/2 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1C. shredded Swiss Cheese
1 cup grated Parmesan cheese (green bottle from store is fine.)
1/2 teaspoon salt
1-2 tsp. dijon mustard (or yellow mustard for a lighter taste)

 Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually stir in milk over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Swiss and Parmesan cheeses, salt, and dijon mustard, stiring until cheese is melted and sauce is smooth. Salt to taste.  Pour over pasta and chicken mixture.

Pecan Sandies

Delicious buttery shortbread cookie loaded with chopped pecans and bits of chocolate. Melt in your mouth deliciousness!

Pecan Sandies  by Erin Taylor

2 sticks of butter, softened (or one stick and 1/2 C. shortening)
1/3 C. sugar
1/2 C. powdered sugar
1/2 tsp. salt
1 tsp. vanilla
2 C. flour
1 C. pecans, finely chopped
1/2 C. chocolate, finely chopped (I used a Hershey bar, but choc. chips would work great, too.)

Preheat oven to 350 deg.  In mixing bowl, combine butter sugars, salt, and vanilla. Mix until creamy. Add flour, nuts, and chocolate and mix until encorporated and no longer crumbly. It takes a minute or two so it isn't crumbly, but it will come together.

Divide into two balls. Roll each ball into a long tube abou 2 inches in diameter. Wrap in plastic wrap and put in freezer for about an hour, or until firm.

Slice in 1/4" slices and place on baking sheet. They will not spread much so they can be placed closer together. Bake for about 15 minutes or until barely golden on edges. Remove from oven and let cool before removing from baking sheet.  Serve with plenty of cold milk!

Rootbeer Float Cookies

(picture taken from amybakeseverything.com where I got the original cookie recipe, and tweaked it a bit.)

Rootbeer? In a cookie?  Don't knock-em til you try them, my friend. Also known as Whoopie Pies, these have a lovely rootbeer flavored soft cookie surrounding fluffy clouds of marshmallow creamy goodness.
Go ahead and try to eat just one!

Roobeer Float Cookies by Erin Taylor

Preheat oven to 375

In a bowl, blend  together:
2 1/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
set aside.

In a separate mixing bowl, cream:
1 stick butter or margarine
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
1/8 cup Root Beer Concentrate
1 Tbsp Molasses

Add dry ingredients and stir just until combined.

Scoop out onto a baking sheet by teaspoonfulls, (NOT big blobs- you want to make little cookies and sandwich them together.) Bake for 8-10 minutes or until the cookies are firm and spring back when tapped. Allow to cool on wire racks. Fill with White Mountain Frosting filling below.

White Mountain Frosting for Filling:

In saucepan over medium heat, combine:
3/4 cup sugar
1/4 cup light corn syrup 
2  tablespoons water
cook until candy thermometer reads about 242 deg. Remove from heat.

Beat 2 egg whites until stiff peaks form.

While mixer is still running, slowly pour sugar syrup in. Mixture will become very glossy. Add:
1 tsp. vanilla
1/4 tsp. salt

continue mixing for about 7 minutes or until cooled.

Spoon filling into a plastic bag and squeeze out enough to fill each cookie. Place top on cookie, and enjoy! (Keep in a sealed container. Best if refrigerated.)