This is one of my all time favorite fall scenes. This was taken hiking in 2008.
Yes, one of the ingredients is nutella….:)
I try to make something for my research team each week. While not always successful in my baking glory, these cookies were super easy to make and pretty tasty to eat. The nutella adds a great flavor and not having to add any other sugar, vanilla, etc… was also a nice bonus. Nutella is a treat because of the cost, but I find that for baking, the generic brand works just as well. You can judge me, but me and my wallet will be buying generic nutella for the foreseeable future. I’m too cheap to do it any other way.
The students described them as extremely chewy, moist, and really good. A win for the cook!
The texture on these cookies is delightfully chewy, hazel-nutty, awesome. I rolled smaller balls (hahahahaah) to make sure the cookies were more bite sized instead of mammoth. I also put some pretty fork marks in them to dress them up a bit.
- 1 cup Nutella
- 1 cup All-purpose Flour
- 1 whole Egg
- Preheat oven to 350 F.
- Mix all ingredients together until blended.
- Form 1 inch balls
- Lay on cookie sheets and flatten using a glass, fork, your palm, a hammer or whatever you like.
- Bake for 12 minutes
Cheesy, gooey, runny, warm you all the way through food. Yes folks, fall is here and I’m likely to put on at least 7 pounds over the next few weeks. This recipe hails from my sister, who is also an amazing cook. I love enchilada’s and have had them 100 ways only to return to my love of the enchilada bake. Layering up the tortillas, chicken, sauce, and cheese make this so much easier to put together, to cook, and serve to a group. The leftovers are awesome, like mac & cheese, sometimes better the next day! I like mine extra runny so feel free to adjust the amount of enchilada sauce to your liking, but I use a big can for an 8×8 pan. I’m just a pig like that.
I’m lazy. There, now you know something about me. I’m also busy, work full time, and would like to enjoy a meal without spending two hours on it. I have no idea how people with kids do it. You all have my vote in the next election!
I roasted off a chicken in the crock pot over the weekend with the intention of making these or a giant vat of homemade chicken soup. Since I didn’t feel very soupy, I opted for the enchiladas and my stomach sure was pleased of my decision.
makes an 8×8 pan: double for 9×13 pan
- 2 c. shredded chicken
- 9-10 small sized corn tortillas
- 1-2 c. shredded cheese of choice
- 1 regular can of cream of chicken soup
- 1 large can of enchilada sauce (I like El Paso medium red sauce)
- non-stick spray
- Preheat oven to 350 F.
- Spray bottom of 8×8 pan w/ nonstick spray-glass or aluminium is fine
- Mix shredded chicken with cream of chicken soup. It looks gross but it’s amazing.
- Lay down tortillas. I use two whole and break one in half to fill in the gaps. Have fun with it!
- Spoon out half of the chicken mixture and spread across tortillas.
- Pour 1/3 of the enchilada sauce over the mix.
- Sprinkle with cheese
- Repeat one more time: tortillas, chicken, sauce, & cheese.
- Finish with a layer of tortillas, sauce, and cheese.
- Cover in foil.
- Bake for approximately 30 minutes until everything is melted and hot all the way through.
The last tomato or the first, it doesn’t matter which. I always get REAL excited about them….I have yet to tire of tomatoes and actually look forward to sweating my ass off making vats of homemade sauce, slicing them for sandwiches, salads, and these beauties. The CSA provided about a dozen perfect Roma’s last week and while I know they won’t last for much longer, I thought it wise to make a huge pig of myself and cook them all immediately 🙂 It’s how I roll…..Speaking of making a pig of myself, I had to shoot these at night because I knew there wouldn’t be any leftovers once the wild pack of wolves got a hold of them. I’d apologize but quite frankly, I don’t care–not because I don’t like putting forth my best effort but because these are SO FREAKING GOOD that you too will also eat them all in one sitting with little regard to anyone to the left or right of you, never mind a camera or a food blog….:)
I did not measure here because I don’t know how many tomatoes YOU’LL be stuffing or how BIG they’ll be or how FULL you’ll want them. The recipe is so simple, my mom can do it (she hates to cook) so fear not cooks! Unite and go find some cheese! You can modify this as you want knowing that it’s perfectly ok to use reduced fat cheese or leave out the breadcrumbs to make it gluten free. This is a vegetarian dish (score one for me) and you can easily go big or go home on this one. It’s your call.
- Roma tomatoes (or equivalent)
- Mozzarella cheese
- chopped fresh or dried basil
- olive oil
- salt and pepper
- Italian or Panko bread crumbs
- Preheat oven to 400 degrees F.
- Slice tomatoes lengthwise and clean out pulp and vein in the middle of each.
- Put on baking sheet
- Drizzle olive oil over all of the tomatoes and sprinkle with salt and pepper.
- Toss with your bare hands. I dare you….
- Shred cheese and chop basil.
- Mix together to evenly distribute the basil.
- Fill each tomato with cheese mixture to your liking.
- Sprinkle tops with bread crumbs of your choice. Sometimes I like to add a little parmesan too.
- Bake about 10 min. or until everything is melted and hot all the way through.
Let’s talk about pancakes. Clearly, it’s a problem at this point. If you missed the recipe for the greek yogurt apple cinnamon pancakes, this will suffice as a good ‘sit in’ just in case. I could eat breakfast all three meals of the day and most days, the thing that stops me is….well, now that I think about it, there’s nothing stopping me….you may also consider some of that brown sugar spicy bacon to go with these…just a mere suggestion 🙂
Anywho….pancakes. I was testing out pancake recipes on a recent weekend and thought “what the hell?’ and plopped in some Chobani vanilla yogurt in my mix. New Hope Mills is my personal favorite, a treat from the motherland. When I go home, there’s a list of food items I MUST buy and this pancake mix and real NYS Maple Syrup are two of those things. Paired with some hot coffee with homemade pumpkin spice syrup, it was a breakfast fit for a foodie.
These pancakes are dense and delicious. The extra punch from the greek yogurt makes them more filling than traditional pancakes so a few go a long way. The pumpkin puree and spices adds a great flavor to the pancake and turns them a delightful color. Any mix will do: bisquik for example or anything that requires you to add liquids such as eggs, oil, milk, or water. I omit the egg and oil and go straight for the chobani and add water as needed to make it the desired thickness. You can adjust this for one person or 10 or use regular yogurt and add your own apples if you don’t have any Cho just hanging around.
- 1 c. mix or homemade mix of choice
- 1/4 c. pumpkin puree
- 1 6 oz. container of Chobani vanilla greek yogurt
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- water or milk
- Mix the first four ingredients together and add water according to your personal liking for thickness/viscosity of pancake batter.
- Cook on a hot griddle or in a hot pan that’s been sprayed with non-stick spray.
- Cook about 3 minutes per side or until bubbles form and the bottom is golden brown.
- Serve hot and fresh!
PS: Chobani did not pay me to write this post. I really just love their product that much!