Wednesday, January 30, 2019

Supreme Pizza Dip

You guys.  It is SO COLD outside right now!  It is actually -12 but feels -28 with windchill! Whaaat?  Why do I live here?! 


We all know weather that can freeze your face in one position in like 4 seconds means staying in and blogging!  I feel like I am getting my groove back!  Welcome to all of my new subscribers here AND on  YouTube!  i am grateful for each of you and can't wait to share more of everything with you!




Soooo.....the Super Bowl is this weekend.  I knew I would be keeping this post short because my precious Eagles will not be playing in it this year.  I don't want to talk about it, I don't want to accept it, but I DO want Super Bowl food.  I  mean, I might as well take away something positive from the season right?  I am.  The food.

This dip is hands down, the best hot dip of life.  There are so many ways to make it your own and I hope that you do!  If you make it tag me on Facebook or Instagram with #imachefwannabe.

Here we go.  I hope your favorite team wins.  I love you even though your favorite team is not mine.  I am not bitter, but boy am I ticked! HA!

You will need:
8 oz cream cheese
1/4 cup sour cream
1/3 cup grated Parmesan cheese
1 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 lb  browned Italian sausage
1/2 cup mushrooms chopped
1/4 cup green bell pepper finely chopped
Pepperoni
Red Pepper Flakes Optional
Garlic and Parmesan Pretzel Crisps, crostini, bread sticks (options for dipping)

Preheat your oven to 350 degrees.  Combine cream cheese, sour cream and parm.  Spread into the bottom of a deep dish pie pan or something similar.  After you spread it evenly, add on pizza sauce.  Next comes the mozz cheese!  Let it rain!  Add on the rest of your toppings, and bake for 25-30 minutes.  Your life is about to change!

Now, I did not add a measurement of pepperoni, but just use how much you want!  These toppings can be changed to anything you want or love on your pizza!  There is going to be no bad combination!  (unless you are a pineapple on pizza person)  Sorry I just can't accept it, eat it or feel comfortable with it! HA!

ENJOY this for the big game, or anytime.  You guys, it is SO good!

ENJOY!!



Saturday, January 26, 2019

Cheesy Blushed Chicken

Happy Saturday!  We got a little more snow.  I don't care how much "little" it is, I don''t want anymore!  I want about 70 degrees and sunny.  Oh my gosh, THAT is what I want!


I hope this finds you all doing well.  Everyone eating well?  I hope so and I hope this recipe will have you eating even better in the very near future!

My husband has decided in the last few years, he doesn't love red sauce anymore.  Once in awhile, but not on the regular.  I, on the other hand, could eat it daily.  He loves a good blush sauce so I decided to go this direction and holy moly was it a hit!  He has asked for it twice in one week.  All that means is next time I make a double batch for lots of leftovers AND a freezer meal too!  This recipe will get you dinner on the table in about 20-30 minutes.  You can buy chicken cutlets (thin cuts) or just cut regular boneless skinless breasts in half width wise so you get 2 thin cutlets from each piece.  My recipe will call for 3-4 boneless chicken breasts, that is a full thickness as I cut my own.

Let's get to the recipe shall we??  I made a video on this recipe as well so I will link it.  Don't forget to hit SUBSCRIBE on my YouTube Channel!


You will need:

3-4 bonless skinless chicken breasts cut into 5-8 cutlets
Olive oil
slat and pepper
23 oz jar of pasta sauce or 3-4 cups of your own homemade
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh Basil or Parsley

In a high sided skillet drizzle soe olive oil and turn on heat.  When the skillet has heated up place your well salt and peppered chicken in and brown each side.  No need to cook all the way through at this point.  Brown up all sides of all pieces and remove from the pan.

Pour in your marinara, heavy cream, and grated parm.  Stir to combine.  Place chicken back into your sauce and cover.  Simmer for 10-15 minutes until chicken is completely cooked through.

Serve over a pasta or your choice or rice and don't forget to sprinkle with basil or parsley!

Enjoy this easy, DELISH meal on a weeknight or to enterain your friends!


Sunday, December 16, 2018

Peggy''s Shortbread Cookies

Happy Sunday friends!

I am going to warn you this blog post will be fairly short.  There will be an update on my YouTube channel about my eyes, so make sure to watch for it.  They aren't cooperating to say the least.  I can't see well enough to do a very long post,  I am frustrated and it is especially hard when I had such huge amounts of family recipes planned for here and the YouTube channel.  If you aren't subscribed come join me!  There is more than cooking, there are tons of life stuff, crafts, etc.  There is pretty much nothing that is off limits there.  (Sounds questionable doesn't it?)ChefWannabe's Life


My sister Peggy is precious.  She and I have a special relationship and she is the baker of all bakers!  This woman is awesome in the kitchen!  She used to always be famous for her sugar cookies, now it is her shortbread cookies!  You can leave them plain, add chopped pecans to make them Pecan Sandies, or dip in chocolate, which is what I did!  I dipped ad drizzled!  I did chocolate on some and cherry on others!


Here is the recipe......

3/4 lb Softened butter (unsalted)
1 cup white sugar
1 tsp. vanilla
3 cups flour
1/ tsp salt

Preheat your oven to 350 degrees F. 
Mix all ingredients just until it holds together.  If you dough is a bit wet or sticky add another 1/ cup of flour.  
Roll out fairly thick and cut into whatever shapes you fancy and bake for 9-11 minutes! 

Remember shortbread cookies are supposed to be a bit crumbly and these are perfection!
You could also frost these with buttercream at Christmas and cut into shapes!

Oh the places these cookies will take you....!

ENJOY and thanks sissy!

 

Saturday, December 8, 2018

5 Cups of Something Cookies

Hello!!


It has been awhile you guys!  As most of you know I have undergone 2 eye surgeries in the last 6 weeks which have simply rendered me unable to cook or bake really at all until a couple of days ago.  It was the best feeling to be able to get in the kitchen and jut get away from life for awhile and bake  Christmas is coming and I had planed such a great barrage of cookie recipes from my family.  I am sorry this eye stuff all came up so suddenly but it is how it worked out and it had to be done.  Don't worry though, I will still get you some fun and very versatile recipes.

Speaking of versatile, this recipe is one of the most versatile I have seen.  My sister Peggy was in for a super quick visit recently and she brought me this recipe.  It is one she makes at the holidays and when I saw the recipe I knew immediately I had to make it and share it.  While I made this with ingredients of my choice, this would be a perfect recipe for your end of the baking train recipes.  You could use up whatever you have left on hand which makes complete sense to me and it will to you as well.

This is a base recipe and the you add 1 cup, of 6 more ingredients.  Genius!  The options you guys, endless.  ENDLESS! (Just on a side note, I am typing this entire thing with my eyes closed because it is easier than the blurriness of my vision right now.  I am just imagining the spell check is going to have to work in overdrive.)
ANYWAY.....

I am going to give you some options for your "5 cups"....
I know you can come up with them on your own, but, you might not have thought of some of these!

cornflakes, rice krispies, coconut, chocolate chips, peanut butter chips, ay chips, M^M's, nuuts, peaut butter, oatmeal, cocoa kirspies, crushed up pretzels, mallow bits, golden grahams....you get my point.


This is why I think it would be a great recipe to use up leftovers on.  All t hose odds and ends of what you have left from your other recipes.

Here we go!

1 cup shortening
1 cup white sugar
1 cup brow sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp. salt
5 cups of something else

Get your oven preheated to 350 degrees F.  Cream together shortening, sugars, eggs and vanilla.  Add flour, baking soda and salt, mic to combine.  Add your 5 cups of any combination of ingredients.

Drop by small scopp or teaspoons on greased cookie sheet or a cookie sheet lined with parchment and bake for 9-10 minutes.  Take them out and let them cool 10 minutes.  They will seem MAYBE under cooked but they aren't!  Trust me.  Let them cook and bacm, get a glass of milk and ejoy your Christmas tree!

I used sprinkles on some of mine to fight the "brown cookie syndrome".  I think this would easily be a non issue with red and green candies, etc.  Oh the possibilities!

I hope you are enjoying your holiday preperations!

BE JOYFUL!





Tuesday, October 30, 2018

Homemade Cannoli

Good Evening my friends!
This blog has been a little hard to get out to you.  As you know I also have a YouTube channel and this recipe is also going there.  What you also know is I am 2 weeks out of a cornea transplant.  I am only able to sit at the computer about 20 minutes at a time before I have to rest my eye.  However, since nobody has time for that kind of nonsense, I have my eye patch on and I am getting this out to you this evening come hell or high water!


 My daughter in law has literally been asking me to make these with her for 4 years.  Yes, seriously.  I don't know what caused me to dive into this 6 days out of surgery but I did.  It was a fun day spent together and the outcome was nothing short of heaven.  Jersey girls looking for real cannoli in the midwest doesn't usually work out so well for us.  No pudding, no custard.  The fakery must be stopped!  This filling is true sweetened ricotta, with a custard like base.  It is perfection.  Just the way we love them!


Use chocolate chips or don't.  Use dried pieces of fruit or don't.  Use pistachios, or don't.  These are your cannolis!  I like mine plain, but we did most with chocolate chips!  It isn't a hard process but it is a bit of a lengthy one.  You WILL NEED CANNOLI FORMS!  You can find them almost anywhere these days!

Shells:
2 cups Flour
2 TBSP Butter
2 TBSP Sugar (White Granulated)
2 TBSP Unsweetened Cocoa
1 TSP Cinnamon
1/2 cup Seltzer Water or Marsala Wine

(You can do this in a bowl with a fork or pastry cutter, but I am using my food processor)
In your food processor add, flour, butter, sugar, cocoa and cinnamon.  Pule until ingredients are in crumbs.  Add in seltzer water slowly, pulsiing until mixture is combined.  Your dough should be wet enough to hold together but not sticky.  If it is a little dry add a bit more water, if it is sticky add just a wee bit more flour, it is pretty forgiving that way.  Wrap dough in plastic wrap and refrigerate for 30 minutes to rest.

Filling:
2 cups Milk
3/4 cup Cornstarch
2 cups Sugar
2 LBS Ricotta Cheese
2 Tsp Vanilla Extract
1-2 cups Mini Chocolate Chips

NOTE: This will make extra filling.  I will put a link at the end for a recipe to use it for, or freeze it for later cannoli making!
In a large pot add milk, cornstarch and sugar.  Slowly bring to a boil and stir constantly until thickened.  Transfer to a bowl and let sit, covered, in the refrigerator until COMPLETELY cooled!  When it is cooled, place mixture into the bowl of your stand mixer or use a hand mixer and add ricotta cheese and vanilla.  Mix until smooth and well combined.  I used the whisk attachment on mine for about 30 seconds at the end.  Place back in the refrigerator.

To make the shells, roll out your dough as thin as possible without it ripping.  Using a cookie cutter or glass, cut circles out of the dough.  Wrap around your cannoli forms and using an egg wash, brush the sides that lay on each other to seal your shell!  Continue with all of your dough or as with as many forms as you have.

Heat oil to 350 degrees and fry a few at a time until golden brown.  About 4-6 minutes.  Place on a paper towel lined cookie sheet, let sit for a couple of minutes and remove form.  You may need to use tongs, if they are still hot.  Make sure to let the shells cool completely to make sure they are as done and hardened as they should be (the first batch) so you can adjust if needed!

When all of your shells are fried and cooled, using a piping bag or food storage bag with the corner cut off to fill your cannolis!  Make sure to add a few chocolate chips to the ends so they can be seen!

ENJOY!
Buon Appetito!



SAVE THAT EXTRA FILLING!  Freeze it and use it for the holidays or later with this recipe!
Mini Cannoli Bites




Sunday, October 14, 2018

White Chocolate Pumpkin Nut Muffins

Hello my friends!

I am coming to you from my office, sitting at my desk with fluffy socks, leggings and a sweatshirt.  FALL HAS FALLEN!  At least I hope it has.  I mean, the heater isn't coming on anytime soon, but, it is supposed to freeze tonight I believe.  I would like to see more of the sun but I am grateful for what I get.




As most of you know, I go in Tuesday for a right eye cornea transplant.  I had intended to get more recipes out but the last couple of weeks have been filled with nerves, to do lists and did I mention, nerves?  It has been hard to concentrate but hopefully I will get a few ready for you to be able to post while I am down.



This recipe is one I started making last fall.  It is super easy, super, "Fall-ish", and super good, which is definitely the most important part!  We love muffins at our house and you will find a ton of muffin recipes on my website.  I will link to some others at the end!

Here is what you will need:
White Cake Mix
15 oz can of pumpkin puree (not pumpkin pie mix)
1 tsp cinnamon (you can also use pumpkin pie spice)
1/2 cup white chocolate chips
1/2 cup nuts of your choice (I used slivered almonds, YUM)

Preheat oven to 350 F.  This recipe should yield about 16 muffins.  Line  your muffin tin with liners and set aside.
In a mixing bowl combine all ingredients and mix until combined.  You could use your stand mixer, but it is so easy to mix up quickly by hand, don't create the extra dishes for yourself!  Well, unless you want to!  You will get a thick batter.
Divide mixture into the muffin pan and bake for 25-30 minutes.  When a toothpick inserted comes out with no wet batter they are done.

Make sure to cut one in half while still warm and add a pat of butter and drizzle of honey!  I might be an expert on this particular muffin!

Enjoy my friends and thank you for stopping by!  Make sure to check out the video as well!


Other Muffin Recipes You Might Love!

Banana Crumble Muffins
BLueberries and Cream Crunch Muffins
Cranberry Almond Muffins
Chocolate Covered Cherry Muffins


Monday, September 17, 2018

Ricotta Cheese Stuffed Tomatoes

Happy End of Summer!  It is basically fall in my opinion.  I mean I finally broke out all my pumpkin decor the other day and with a complete "bite me summer" attitude I raised the pumpkin decor with pride and joy!


As we all know, the end of the summer means end of gardens.  Boo!  But those last few tomatoes, the last few of this and that all needs used up.  Waste not, want not, right?!  This recipe is perfect for those little tomatoes you don't want to bother canning.  Use these for a party, for a side dish, or little snacks for anything!

It is an easy recipe, and I did include a video.  Please don't forget to hit subscribe on my YouTube Channel here


Enjoy this easy recipe ad if you feel so inclined, make your own ricotta cheese using my recipe here!

This recipe will actually make 12-16 individual tomatoes.

Tomatoes
1/3 cup Ricotta Cheese
2 T. grated Parmesan Cheese
1/2 tsp Italian Seasoning
1/4 tsp Garlic Powder
1/8 tsp salt
up to 1tsp milk

Combine all ingredients except milk.  Add just enough milk to make filling the tomatoes easy.  Set aside.

Prepare your tomatoes by cutting a whole out of the middle.  Do not let it go clear to the bottom or your filling will run out.  If you want to use a clean finger or thumb an widen the area to be filled with cheese feel free.

Feel free to sprinkle some basil, red paper flakes, or salt on top before serving!


ENJOY