Chocolate Lasagna

Everyone needs to have it.  And not just once or twice.  Like every month.  Every holiday.  Whenever, just on a regular basis.  It is SOOOO good.  And definitely healthy, right?

Chocolate lasagna (original recipe all over facebook and pinterest)

Starting with the bottom of a 9x13 dish.
Layer 1:  crush a container of REGULAR oreos in a bag and mix with 6 T of melted butter.  Press onto the bottom of the pan.  Put in the fridge to harden while you continue to
Layer 2: Whip 8 oz of softened cream cheese until light and fluffy, then add 2 T of milk and 1/4 c. of sugar and 1 1/4 c of whipped cream.  Spread this over the oreos.
Layer 3:  Mix 2 3.9 oz boxes of instant chocolate pudding with 3 1/4 c of milk.  Let thicken, then spread on top of the previous layers.  Let set completely.
Layer 4:  Spread on the rest of your tub of whipped cream.
Layer 5: Sprinkle on mini chocolate chips.

Keep refrigerated until you serve!  (I don't suggest freezing it for long if you decide to go that route or the pudding layer freezes and it's not good.  This also does not keep for more than a few days, so eat up!

List of ingredients to help with the trip to the store:

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

5+ stars!

Butternut Squash Risotto

I could have sworn I already did this recipe, but I can't find it, so here goes.  This is definitely worth keeping.  (Though I made it for my mother-in-law and she gave me some pointers on what I could do better next time.  I didn't think there was anything wrong with it to begin with...)

Butternut Squash Risotto (found here)

1 medium butternut squash peeled and cut into 1 inch pieces-let me just say this is harder than it looks. These bad boys are not easy to peel.  In the end Callen came and did it for me).

2 chicken breasts

2 Tablespoons Butter

1 Tablespoon Olive Oil

1/2 an onion chopped (gross)

2 cloves of garlic minced

1 cup Arborio Rice (I didn't know what this was, but apparently it is a specific kind of rice especially for risotto.  Found by normal rice at the grocery store).

3 cups Chicken Broth (I made this back in Brooklyn's soy-free days so I used water from the boiled chicken.  Now that we can eat soy, it will probably have a little more flavor next time I make it)

Parmesan Cheese

Salt, Pepper, Garlic Salt

Fresh Basil

To start with, peel and chop your butternut squash into 1 inch cubes.  Then melt 1 Tbsp. of butter in a pan and add your squash.  Sprinkle with salt and let it cook.  Cover it with a lid so it can steam while you work on the chicken.

Cut your chicken breasts into 1 inch cubes.  Cook your chicken on the stove top with 1 Tbsp. of Olive Oil and a sprinkle with garlic salt.  When it’s finished cooking, set aside.

Saute the onion in 1 Tbsp. of butter for about 5 minutes.  (Or just leave it out).  Then add the garlic and Arborio rice and saute for another 3-5 minutes until your garlic and onions are cooked and your rice is starting to turn golden.

Then add 1 cup of broth and stir constantly over medium heat until the liquid is absorbed.  Then add another 1/2 a cup.  Continue to add the broth a 1/2 a cup at a time until it is all absorbed into the rice.  It should seem creamy when it’s finished.

Once the rice is done, add the butternut squash (it should be steamed and maybe even a little golden brown) and your chicken and mix it all together.  Then top with parmesan cheese.  Add salt and pepper as needed.

4.8 stars!  Great!

Spinach Artichoke Bites

I made these for my niece's birthday party BBQ and everyone RANTED AND RAVED about them.  Her family even insisted I get them the recipe a couple of times.  Definitely worth making again.

Spinach and Artichoke Bites (original recipe found here)

Ingredients (yields 4 dozen bites)

• 1 (8 oz.) package softened cream cheese (I used reduced fat)
• 1/4 cup mayo
• 1/2 cup grated parmesan or romano cheese
• 2 cloves garlic, peeled and minced
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 cup frozen chopped spinach, thawed and drained
• 2 tubes of crescent roll dough
• shredded mozzarella (optional, though in my opinion completely necessary)

Preheat your oven to 375 degrees F.  Lightly spray muffin tins with baking spray.

Combine the first six ingredients in a large bowl, stirring well.  

Once you’ve combined the dip, set aside.

Roll your crescent roll dough out onto a large cutting board/work surface.  Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.  Cut the dough into 12 equal squares with a pizza cutter.

Put one square in the bottom of each muffin tin, the put about a teaspoon worth of the dip inside.

Sprinkle on mozzarella cheese, then bake for 12 minutes.

Seriously divine.

5 stars

Apple Butter

I bought a bushel of apples.  Do you know how much that is?  Like 100 apples.  That's a TON of apples.  So what did I do with them?  I steamed a bunch and blended it into sugar free applesauce (totally delicious, add some cinnamon and you've got a nice little treat!), I dehydrated a ton (soak in lemon juice/water before dehydrating to keep them from turning too brown), and then made some apple butter.  It was really good and even though it will only last 2 weeks or so, it was totally worth it for those Sundays when I have freshly baked whole wheat bread to put it on.

I found the recipe here.

Slow Cooker Apple Butter
(I halved the recipe)

6 1/2 pounds apples - peeled, cored and sliced (if I remember correctly, for half I used 10 apples.  And trust me, that is a SHIZ LOAD to cut and peel)
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves (I didn't have these so I just didn't use them)
1/4 teaspoon salt
1 tablespoon pure vanilla extract

DIRECTIONS:

1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. (I did this overnight).
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. (I screwed this up and actually added the vanilla before I cooked it.  It wasn't a big deal)
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.

Pretty dang good!

Broccoli and Cheese Quinoa

I finally broke down and bought some Quinoa.  I had a heck of a time finding it at the grocery store.  Even now I can't remember where I found it.  I kinda stumbled upon it while looking for something else and even though it was pretty expensive, I have decided that this recipe alone makes it TOTALLY worth the price.  Both Callen and I were blown away by this amazing dish and if it were up to me, I'd make it every week.  Seriously, make it right now.

Broccoli and Cheese Quinoa

1 cup quinoa
2 cups chicken broth
1 cup uncooked broccoli
1/2 cup cheddar cheese

Bring the quinoa and broccoli to boil in the chicken broth.  Cover, reduce heat and let simmer for 15-20 mins, until the liquid is absorbed.  Remove from heat, add the cheese and stir.

Enjoy!  Not only delicious, but TOTALLY easy to make.  So easy, even Jess can make it.  :)  Haha, since you're my only reader, I can say stuff like that.

Meatballs

Normally meatballs are extremely high calorie foods.  But this recipe seems to be pretty decent and it helps make spaghetti a little different.  Callen said he liked them and they were easy to make.  Unfortunately, Brooklyn can't have them because of the egg.

There is no link, just the picture on pinterest and the recipe in the description underneath.  So I'm not sure who to give credit to.  Not me.

Incredible Baked Meatballs. 

1lb hamburger (I used turkey)
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan 
1 cup panko or bread crumbs
1 small onion, minced (which I obviously omitted)
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil 

Mix all ingredients with hands. Form into golfball sized meatballs. 
Bake at 350 degrees for 30 minutes.

4 stars.  Not amazing, but good and Callen says worth repeating.

Smashed Potatoes

My new favorite way to make red potatoes.  I go through phases, this is my current favorite.  And super easy.

This is from the Pioneer Woman.  Usually her recipes are winners, occasionally they're a little too spicy for me...

1.  Boil red potatoes until they are fork tender.
2.  (I cut mine in half in order to make the next step easier).
3.  Place the potatoes on a baking sheet drizzled with olive oil and, using a potato masher, smash them.  Not to smithereens, but pretty flat.  (She has some good pictures to help this make sense, feel free to check out the original recipe.)
4.  Now it's time to season them.  I don't remember what she suggests, I used garlic powder and sea salt.  Easy, simple, delicious.
5.  Drizzle with olive oil.
6.  Bake at 450 for 20-25 minutes.

They seriously come out like a mix between mashed potatoes and hash browns.  I could eat like 10 of them in one sitting.

I've already made them twice in a week and look forward to my next batch of red potatoes from Bountiful Basket so I can make them again!

Chicken and Cream Cheese Taquitos

So I got home late today after taking the kiddos to Baby Animal Days.  It's one of those nights when it's late and you already made spaghetti this week, so you don't have any other "quick" meals.  So we tried this one.  And we were extremely pleased with the outcome.  Brooklyn even ate it.  Without a fight.  That's how you know it's good. DEFINITELY a repeat.

Cream Cheese Chicken Taquitos (here)

1 1/2 cups cooked shredded cooked chicken

3 ounces cream cheese, softened

1/6 cup sour cream

1/4 cup salsa

3/4 cup shredded cheddar cheese

3/4 cup chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

4-5 (6-inch) flour tortillas

vegetable or canola oil, for frying

Instructions

1. Mix all ingredients (except tortillas) in a large bowl.
2. Fill tortillas with mixture down the middle, roll up like a burrito.
3. (Original recipe calls for frying these bad boys in a pan in oil.  I chose to bake them to keep them healthier.)  Cook at 350 for 12-15 mins.
4. Serve with your choice of sauce.  (We just ate them straight up).

Easily 5 stars.