Spaghetti Salad

It is a BEAUTIFUL day here in the Midwest!  Bad storms last night led to perfect weather today, I hope you are all having your own "perfect" weather.  It sure does lift your spirits, doesn't it?

I am so ready for some picnics, BBQ's and the like.  This is a salad I actually adapted from one I got from my friend Lisa.  She gave me a list of ingredients that is traditional in her part of the country, and I redid it in a way that my husband and I would enjoy it.  Oh boy, is this a good one.  No worries about mayo-based salads getting to warm, etc.  Besides, do we need more mayo-based salads?  No.  Not for me anyway! I will also link the YouTube video that goes with this at the bottom.  Make sure to SUBSCRIBE there if you aren't already!  Also, click the notification bell and select ALL to be notified each time I upload a video!

Ready, spaghetti?!? 

• 1 lb. spaghetti (broken in half if you choose and cooked)
• 4 Roma tomatoes
• 1-2 cucumbers (mostly peeled)
• 2 tsp homemade pizza seasoning (or Italian Seasoning) there will be a difference
• 1 tsp dried basil (4 or 5 leaves of fresh)
• 1/2 tsp dried parsley
• salt and pepper to taste
• 1 cup creamy Italian dressing (I prefer Aldi version of Olive Garden Original)

Cook your pasta and run cold water over it.  Make sure you salt your water as well.  Drain well and then add in cut up tomato and cucumber.  If you do not use my homemade pizza seasoning, you CAN use Italian seasoning but there will be a difference in flavor.  Not bad, just different.  My pizza seasoning had extra flavors not in a regular Italian seasoning.  Add in basil, I use my home dried basil, as my basil plant outside isn't worthy yet! 😁 Add in salt and pepper to taste and 1 cup of dressing.  NOTE: you will likely need a bit more dressing when it is time to serve as it sits, the spaghetti will soak up the dressing and you don't want it dry, as much as you don't want it swimming in dressing.  Refrigerate for at least 2-4 hours before serving.  

PS. If you want to serve this withsome small balls of fresh mozzarella, I won't tell if you won't tell.

Cafeteria Corn Bread

Once upon a time, in a teeny, tiny town in central Nebraska, there was a little elementary school with the best cooks ever!

Yes it is true, we had the best lunch ladies.

Now, I knew it couldn't be all that hard to make this to cafeteria lady perfection. One day, well let me start at the beginning.

I had been on the hunt for the perfect cornbread for a long while.  Perfect to me was sweet and NOT DRY!  No hunks of peppers, jalapenos or corn either!

I used to do a "Wednesday Morning Coffee Chat" on Facebook.  We at some point were discussing cornbread because I very much dislike dry tasteless cornbread.  I didn't grow up with it being made at home so maybe I just had no palate for it.  As I stated I loved the stuff we had at school, with chili!  So during the live chat I phoned my old Elementary School, asked for the cafeteria and asked for the person who had been in the kitchen the longest.  I got her on the phone and told her I was wanting to recreate it at home, and for my viewers and readers and she told me the secret.  Sugar, butter and honey.  Her exact words, "a TON of it".  In it, and on it!  Awesome I had my info and I could get to work.

Fast forward 2 years (LOL) when I actually started working on it.  At first it wasn't moist enough, then the corners didn't have that chewy done part we fight over on the edges.  She also told me they use JIF Cornbread Mix.  I forgot to tell you that.  How it ended up was the bit of honey IN the mixture gives you those crispy, chewy edges.  The sour cream gives it an incredible moist texture. which extra milk contributes to as well.  Just don't skip any steps and if you went to OES!    You will take one bite and instantly go back in time!

Here is what you will need:
Jif Cornbread mix
1 egg
1/2 cup Milk
1/4 cup Sour Cream
1/4 cup white Granulated Sugar
1 T Honey

Topping;
3-4 T Melted Butter
3 T Honey

Preheat oven to recommended temperature on the mix, mine is 400!  In a large bowl combine, dry mix, egg, milk, sour cream, 1T honey  and sugar.  Mix to combine and let sit for 5 minutes to rest.

Prepare an 8x8 square baking dish by spraying with nonstick cooking spray or buttering it.  Pour cornbread mixture into the pan and bake for recommended time.  The center may get a little dark and that is perfeclyt fine.  Test with a toothpick and when inserted it should come out with NO wet batter!

While the goodness is in the oven, melt your butter and honey together.  Be ready, if you miss the window of perfect timing, it won't work. (kidding)  When you take out the cornbread use a toothpick and  poke little holes all over that baby.  Then, drizzle that honey butter all over the top.  Don't forget even the tiniest spot!  Let sit for 5 minutes.

If this doesn't take you right back to Ord Elementary, I don't know what will!

ENJOY!

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

Updates, Social Media, And Unicorns Oh My!

Hello!  Hello!  Hello!

I decided since Facebook doesn't want to show my posts to everyone with me paying for it, I would try and get information to you this way!  We shall see!  If you want to follow me, keep up with me or enjoy my content here, and on YouTube please keep reading!

HERE: www.foodthoughtsofachefwannabe.com
I would love to have you follow my website directly.  On the right hand column you will see a section called "Followers".  Just click FOLLOW!  Nothing else involved.  You can also choose to get email updates of new posts. At the bottom of that column you will see "Follow By Email".  You will not get spam, you will only get notifications when I post a new blog/recipe post!

 
YOU TUBE: ChefWannabe's Life
I am LOVING making videos for you guys!  Recipes, hauls, my journey with eye disease, mental illness, and "Keepin' It Real" videos about life in general.  I craft, do DIY's, and home decor.  I would be more than honored to have you hit SUBSCRIBE  I post new video alerts on FB as well but, well you know how that goes.  Please always remember to give me a LIKE (thumbs up) and leave your comments, that really helps me so much!

INSTAGRAM: ftchefwannabe
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PINTErEST:ftoacw
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FACEBOOK: FoodThoughtsOfaChefWannabe
This is my original social media website!  So long ago!  Make sure to hover your mouse over the FOLLOWING box under the banner, and hit SEE FIRST to make sure to always see my posts.  Do it for any page you enjoy that you don't see often enough!  Thank you for your interaction there as well!

OK friends, it is time for me to go get prepped to film a new video and write a new blog post for you.  I want you to know I still do this blog and recipes because I love it, but the truth of the matter is, it isn't enough.  Social media is a must and I have fallen in love with YouTube and the interaction I get with you all there too!

I would be so grateful if you would share this post, or any of my links, share my YT channel to friends who might enjoy them!  I am so grateful for the friendships, the support, and the fulfillment I get from having each one of you in my life and part of my Chefwannabe Family!

DO NOT FORGET:  EVERY. SINGLE. WEDNESDAY. 

 I do a live stream video on my YouTube Channel.  We talk about EVERYTHING!  Join us!  

8pm CST  

Pacific Time: 6pm

Mountain: 7pm

Eastern: 9pm

With this all being said, I wish you a great day, and abundant blessings always!

 

Homemade Tapioca Pudding

Happy last day of August!

I imagine many of you have sent children, grandchildren, neighborhood children all back to school or are about to.  While it was an uneventful summer for us, that is OK, I would take uneventful over risking bad events any day!  I hope you all enjoyed the season of sun and fun!!

 If you are like me, you are ready for fall, and you are ready to hit it hard!  Along with that, for me anyway, comes being back in the kitchen making more homemade foods.  I find in the summer I do a lot of "cheating" because it is just to hot to be in the kitchen!

My husband was asking for homemade tapioca pudding so I threw this video in as well for you visual people!  (Don't forget to SUBSCRIBE to my YouTube Channel!)

Without further adieu, let's get to this delicious homemade pudding! 

1/2 cup small tapioca pearls
1 cup water

4 cups milk
3/4 cup sugar
2 eggs
1 T vanilla extract

PRESOAK your tapioca pearl in a bowl of water.  Let sit 6-8 hours.

In a cold saucepan, add in DRAINED tapioca pearls, milk, and sugar.  Mix to combine.  Over medium heat, bring to a simmer and simmer until the pearls are soft.  It can take anywhere from 15-30 minutes.  It depends on the size of pearls you are using, and how long it takes them to soften the rest of the way!  Stick with it and stir often!  NO BOILING just a nice simmer.

Whisk eggs in a separate bowl.  Add in a ladle of hot tapioca mixture to temper the eggs.  mix together and add one more ladle to bring the temperature of the eggs up so when you add them to the pudding mixture they won't scramble.  When that is accomplished add back into the pudding mixture and simmer another 3-5 minutes, until the pudding mixture separates on the back of a spoon or close to it.  Add in vanilla, mix it in completely, pour into a bowl and either serve warm or chilled!

ENJOY this delicious treat!  In fact, send it to school in your children's lunches!  YUM!

Triple Decker Toffee Bars!

Happy August!

Can someone tell me where the summer went?  I mean, I am not complaining, BUT, it just went so fast.  It is that "going by so fast" thing again my mother warned me about.  I say it all the time but it is so true

This recipe started out with an overabundance of Club Crackers.  When I see stuff on a ridiculous sale, I buy multiples.  My husband loves club crackers, grandlittles do to, we have company, we do cheese and crackers, etc....but I still had like 4 boxes.  My husband asked for Graham Cracker Toffee Crunch, but I needed to use CLUB crackers not GRAHAM.  

I called my trustee recipe queen sister and she had this recipe.  So wherever it came from......the Simmermans thank you!  This is super easy and keeps for well over a week.  I might cut down on the chocolate next time or just drizzle it on.  This would be great any time of year.  What if you made this, and then use it as a cheesecake crust and........(faints)  be looking for that recipe soon. HA!

This is pretty easy, just watch little ones with the hot caramel if they are helping please!

You will need:
Club Cracker (entire box)
1 can condensed milk
1/4 regular milk
1 cup brown sugar
1/2 cup Butter
1 tsp Vanilla

Line a 9x13 pan with foil.  I sprayed mine as well with nonstick cooking spray. Line the bottom with a single layer of club crackers, it might take 28-32 crackers.  Set aside and head over to the stove!
In a medium saucepan, combine, condense milk, regular milk, brown sugar and butter.  Heat until brown sugar is dissolved and mixture begins to boil  Boil for 5 minutes and then remove from heat. Stir that baby constantly!  You know the second you don't.....BAM....burned! After you remove it from heat, add the vanilla and stir!

Now pour 1/3 of the mixture over the crackers.  Use a spatula to make sure it is spread evenly.  Add another layer of crackers and half the mixture on top.  Are you with me?  Last layer of crackers and the rest of the caramel!

Melt the chocolate chips in the micro, 30 seconds at a time until melted and pour over the top or drizzle heavily.  Refrigerate until set and cut and serve!

Hope you enjoy this easy treat!

Slow Cooker Mac and Cheese

Now this is a recipe worth waiting for.  We have gained 5 lbs each because I have tested this far to many times!  But I am proud to say, my loathe of the slow cooker phenomenon has slowly turned into a "like" relationship!

For so long a fought the slow cooker trend.  Everything I had, that was cooked in it was like mush, over cooked, or "falling apart" which isn't my favorite way to eat meat.  I used mine to keep chili and meatballs warm on football Sundays!  That was the extent of our relationship.  I slowly in the last year of worked through some of my issues with the slow cooker and maybe have actually enjoyed a few things made in it.  I still don't get the recipes that made you brown or sear meat or do other things first and then put them in the Crock Pot so I steer away from that kind of nonsense.  I mean if you are making things easy, why dirty 3 pots and pans and go through 5 steps before even getting it into the pot?  Yea, not for me. Some people make this with already cooked macaroni.....WHAT?  I don't want mush!

So here is my recipe, I hope you enjoy it.  As long as you mix the liquids first, you can do it all INSIDE "Crocky" and then anticipate the goodness that is to come!

3 cups milk
15 oz can of cheddar cheese soup/sauce
1/4 tsp yellow mustard
1/4 tsp salt
pepper to taste
3 cups UNCOOKED macaroni
8 oz. shredded mild cheddar cheese
1/2 cup butter, chunked up for the top

Whisk the first 5 ingredients together inside your slow cooker.  Add in macaroni and cheese and stir  to combine.  Chunk up your butter and lay it all over the top.  Stir again.  Now set your slow cooker on low for 2.5 hours.  Make sure to stir once or twice during the cooking process just to make sure all ingredients are dancin' and romancin'.   It will be perfect!  I promise!

ENJOY!  We sure have a couple or 4 times!  HEY, don't judge.  It had to be perfect!

Come SUBSCRIBE to my YouTube Channel here!

Fire Crackers!

Happy almost 4th of July my fellow Americans!  I hope you are celebrating safely, responsibly and abundantly!

I wanted to make sure and get this recipe out to you before the holiday.  The day before.....WINNING!  These are one of our favorites, right alongside a cold beer, or any cold drink but, let's face it, a cold beer, spicy crackers.....yes please.  There are lots of times I need a quick snack for company, or a get together and these are always a quick and easy crowd pleaser

You can adjust the heat to your taste.  They are called "fire crackers" for a reason though!  You are going to think a sparkler went off in your mouth, which will require the cold beer to or drink to put out the flames.  I have you covered, the fire, the water.  I am basically the whole package.

Here we go, make sure to adjust the heat to what you like but the recipe is written as I made it for us!  I use a Cajun spice.  Any one of your choice will work!

PS.  Don't make just one batch, double it up while you have everything out!

9-12 oz bag of oyster crackers
1/4 cup vegetable or canola oil
5 T melted butter
1 packet dry ranch seasoning mix
1/2 tsp red pepper flakes
1/4 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp parsley flakes

Preheat your oven to 275 degrees F.  You will need a large cookie sheet.  In a large bowl, melt your butter completely.  Add in oil, followed by all of your seasonings.  Mix to combine.  Add in oyster crackers and carefully stir them until they are all completely covered in the seasoning mixture!
Pour on to a cookie sheet and spread out into a single layer.  Bake for 15-25 minutes.  Stir at about 10 minutes and then let it go until they have absorbed the butter/oil/seasoning mixture.  When they are done, remove, stir again, and let sit for 10 minutes.  Pour into a bowl and snack away!  Keep in a Ziploc for freshness!

ENJOY and HAPPY BIRTHDAY AMERICA!

Mini Chicken Pot Pies

Hello friends!  Happy almost summer!  Who has vacations planned?  Who loves working in their yard?  Who is a sun worshiper?

I admittedly don't LOVE summer.  I  love Spring, but heat, sweat, and sunburns, nah, not so fun for me!  No worries my house will feel like winter because that is how we like it and everyone who comes over will need a blanket or sweatshirt!  Makes me giggle.

If you watch my YouTube videos, you know that I am wearing my glasses for right now so I am not doing as much recipe writing and testing as usual.  I am waiting for a rescheduled appt, to get my new contacts, they are special orders and take almost 3 weeks to arrive.  UGH.  SO, my husband came bee-bopping in from work last weekend and wanted to make mini chicken pot pies.  I suggested we film it and it ended being an all day venture that was so worth it, but my husband....is a ham when I turn that camera on!

As far as the videos, they will be split into three parts.
1.  The Filling
2.  The Pie Crust
3.  The Pot Pies

So many of you have commented through the years that you have such a hard time with pie crust. I will show you how easy mine is and how perfect and flaky it is!  No secrets, you don't have to make it will standing on your hands.  The planets don't have to be in perfect alignment either.  You will see!

So let's get started on this filling of my hubby's.  If you love the Marie Callender Pot Pies, these are going to be your jam,only BETTER!

Please feel free, in fact I encourage you to add more veggies.  Perhaps 1 cup of green beans, a couple small potatoes cubed up if you want.  My husband is apparently since birth, allergic to all vegetables.  (insert sarcastic eye roll here).  Broccoli would be good as well as celery.  How did a veggie lover marry a veggie hater?  This may be our final straw. LOL

This will make about 12 mini pies.  You can double the pie crust or do what we did.  Divide the remaining filling into 2 freezer bags.  One of them we turned into a cheesy sauce, added egg noodles, and butter bread crumbs on top and that was a dinner for 2 nights with a salad.  The last bag, we thinned down, added extra veggies and made a fantastic creamy chicken and veggie soup!

You will need 1 recipe of my pie dough which is in this blog post:
 Basic Pie Crust

Here we go!
2 T butter
1.5 lbs of chicken cut into small pieces
salt and pepper to taste  (you will be adding bouillon cubes later so let up on the salt now!)

In a large skillet, melt butter and add in chicken.  Season to taste and cook until fully done.  Drain chicken, and set aside for later.

In a large pot....

1 stick or 1/2 cup butter
1 cup flour
6-8 cups of milk
4 bouillon cubes (I use only Knorr)
1-2 cups frozen mixed veggies of you choice
Optional: 1 large potato cut into a small dice. Onion finely minced, Celery, Green Beans.
My husband has a grudge against veggies so we just used frozen peas and carrots!

Melt the butter in your pot, add in flour and cook for one minute while stirring.  Add in your milk, start with 6 cups, it may be all you need, you want a thick consistency.  After about 5 minutes, add in your chicken bouillon cubes.  Stir until they are dissolved.  Add in chicken, and veggies and stir.
Refrigerate for at least 1 hour before making the pot pies.  You want this to chill and become fairly firm, it helps the small pies not overflow, and give it a fabulous hearty texture.

Using cookie cutters or the top of a glass, find 2 that are just a bit different in shape.  The smaller for the bottom of your muffin tin, and the larger for the top!  Spray your muffin tin with nonstick spray or brush with butter and get all of them lined with pie dough.  Using a cookie scoop, fill each one and then place a top on.  Try to get the top to stick to the top of the bottom crust to seal it!  Use an egg wash (1 egg+splash of water) to brush the tops.

Bake at 350, for 30-35 minutes or until golden brown!

ENJOY!

Banana Cream Poke Cake

Happy Spring!  I mean, happy "Calendar Spring" but still winter!  We had 2 inches of snow, but don't worry, it was 72 the next day.  If, in fact you were missing the snow it is OK, it snowed again 2 days later and we followed that up with some thunderstorms.  I mean, SERIOUSLY?  Mother Nature is like a mom, laying on the bed, grunting and groaning, twisting and shaking trying to get a pair of skinny jeans on from last year.  Ain't happening girl.  I just want Spring.  I just want thunderstorms, and sun, and flowers popping out of the ground and to put my patio together.  Is that SO much to ask when in fact, it is supposed to be Spring?

I digress..

I hope you all had a blessed Easter!  I cooked a feast, as usual, I needed about 10 more people to eat according the amount of food I made.  I just have this issue, I would rather way over cook and have days of leftovers, than to have someone walk away from my table still hungry.  No, it isn't going to happen.  However this year, I decided to stick with one dessert.  "Banana something" was requested.  I wanted easy, because as it happened, I was up hurling my guts out the entire night before Easter.  To much information?  Sorry.  I had no energy so, thankfully we were eating late and I could cook and rest and cook and rest.  Mom power is amazing.

This was an easy recipe I came up with, to satisfy the "banana something" request and still make it a little special for Easter!  I hope you love it!

1 yellow cake mix, prepared according to package direction.....
1 tsp baking soda
3 mashed bananas (if bananas aren't ripe, microwave them until soft, then mash!)
1 tsp banana extract (can use vanilla instead)

Prepare your yellow cake mix as directed.  In another bowl, mash bananas and baking soda together.  Add into the cake mix and add your extract.  Mix to completely combine.

Spray a 9x13 cake pan with nonstick cooking spray.  DO NOT PREHEAT YOUR OVEN!

Place cake in the oven and then turn oven on to 350 degrees F.   Bake at 350 F, for approximately 1 hour.  Let cake cool completely before moving on to the next step.

Poke holes in your cake.  I used the hand of a wooden spoon to make large holes for the thicker pudding!

2, 3.4 oz boxes banana pudding
milk

Prepare according to package directions and pour over entire cake, covering the entire top!  It will likely settle on top a bit, but that is a good thing!  Refrigerate for 1 hour!

Frosting:

7 oz container of Marshmallow Fluff
8 oz container whipped topping
1/2 tsp vanilla extract
Chocolate Jimmies or Nuts of your choice for the top!

Whip together all ingredients except sprinkles.  Whip until fluffy and completely combined.  Frost cake and add sprinkles or nuts of your choice!  Refrigerate until ready to serve and keep refrigerated after!

ENJOY!

Sweet Heat Chili

WARNING!  WARNING!  WARNING!

NO BEANS WERE CONSUMED IN THE MAKING OF THIS CHILI!

How long have I been blogging now and I have never shared my recipe for chili?  Everyone it seems has their "famous" chili recipe or "makes the best chili".  Well, yeah.....that has never been an issue for me.  It has taken me years to perfect how we like our chili.  Even then, it was sometimes not the same as the last time.   No consistency, always a crap shoot.  I finally nailed it down, wrote it down, and got it right, for GOOD!

This is a sweat chili with a good amount of heat.  Heat, as always, can be adjusted to your preference.  The sweet isn't overwhelming but definitely there.  I worked my sweetness so many ways sugar, honey, agave, and you know, nothing does it like the corn syrup.  So there you go.  If you happen to go a little over the amount on the recipe, no worries, just makes it better!  My husband will add in a couple of Thai chilies to his, but, that is how he rolls.

Let me get you started, to me, in this recipe, the order of the ingredients seems important.  I don't know why, please don't ask, because I have no sane explanation, it just seems that way!

2 lbs ground beef
1 lb ground Italian sausage (hot or mild)
1/2 tsp red pepper flakes (adjust to your taste)
1 can tomato soup
i can petite diced tomatoes1
1 tsp onion powder
3 tsp cumin
1 T chili powder
1 tsp salt
1 tsp black pepper
2 T light corn syrup

Brown your ground meats.  If it renders a lot of fat, drain it, if not, no worries.  And in your red pepper flakes.  Let cook for a minute while stirring.  Wake those babies up!  Add in soup, diced tomatoes, onion powder, cumin, chili powder, salt, and black pepper.   Stir to combine and let simmer for abut 15 minutes.  Add in light corn syrup, and make those tablespoons heaping!  Adjust to your taste adding more if you want.  Stir and simmer on low for another 30 minutes.

If you are using a slow cooker, just put your browned meet and peppers in the slow cooker, add all other ingredients except corn syrup.  Cook on low for 4 hours, and add corn syrup in about 30 minutes before serving.

Obviously you can adjust the sweet or heat to your taste, this is how we do it, and sometimes end up adding more heat to individual bowls.  Don't forget the cheddar cheese on top!

PS.  If you prefer a thinner chili, please feel free to add water or beef stock!If you groove on beans, (erp) add those too!

ENJOY!

Cherry Mash Bars

Another good evening to you all!

Tonight, I am sharing what was a staple in our house as kids at the holidays.  Cherry Mash Bars.  Admittedly I was never a HUGE fan of these, my mom loved them and I believe my sister Peg was a lover as well.  These were supposed to be a take from the "Bing" Candy bars we had here.  Did anyone else have Bing Candy Bars? 

These are no bake, simple, quick and add beautiful color and flavor to your cookie trays!  I added some food coloring so my red layer on the bottom was red, not pink.  I like vibrant color, not faded!  You can choose to do this or not, no difference to me, I won't even ever know!  Seriously!

I hope you enjoy the video, and the recipe.  Let me know if you have had these, or if you try them! You are always welcome to post photos on my Instagram or Facebook and tag me!  I love seeing your interpretation of my recipes!

Oh, by the way, I found that cherry chips were SLIGHTLY less easy to find than regular chips.  Don't just assume your grocery store has them!  (like I did)!


1 cup granulated sugar
1/3 cup evaporated milk
2 T butter
1 heaping cup of cherry chips
1 cup mini marshmallows
red food coloring (optional)
1 1/4 cup milk chocolate chips
1/4 cup marshmallows
1 cup peanuts

Line an 8x8 or 9x9 square pan with parchment paper.

In a saucepan, heat the sugar, milk and butter until boiling.  Let boil, stirring constantly for 2 minutes.  Add in cherry chips and marshmallows.  Stir until melted and combined.  Add in red food coloring (optional) and stir. Pour into your lined pan and refrigerate until you are ready for the next step.

In a microwaveable bowl, melt chocolate chips in 30 second increments so you do not burn them.  When melted add in marshmallows and stur until mostly melted.  Stir in peanuts and then spread carefully over the top of your cherry layer.  Smooth out and refrigerate for at least 1 hour until set and cooled.

Cut into squares and serve!

ENJOY!

Russian Tea Cake Christmas Cookies

Christmas is coming!  Christmas is coming!  I am unusually excited.  Perhaps it is the new home, maybe it is my deeper faith, or perhaps, it is that I am excited to be back in the swing of life after a hard 18 months. I think I can attribute it to being the happiest, and most content I have ever been in my life.  I have a gracious heart, especially about all of you.

I am late out of the gate but I will be posting as many recipes as I can before Christmas Eve!  I work best under pressure!  I will be filming some of my recipes, as many as I can as well, so make sure you hit up my YouTube Channel and subscribe!  Here is the link: FoodThoughtsOfaChefWannabe YouTube Channel!  If you haven't hit the FOLLOW on this website, I would love for you to do that as well.  I love having you all in my life, everywhere!  You see, and learn, and experience different parts of me on my different social media outlets.  Not sure why, but, it seems to be that way!  I am weird, like so weird, but I am fun!  I mean at least I think I am! HA!

Now, on to the recipe.  These were a staple Christmas cookie as a kid.  My mom never skipped over making these.  I wasn't a huge fan of them as a child.  But, I think, these are more appealing to grown ups.  I love them now.  I of course changed mine up, just a little updating on my moms recipe, but hers were awesome as well.  As you can see in the video, I can't keep anything the same size.  I think you should get 2 doz out of this recipe, but I made a few of mine for the jolly green giant so I didn't get quite as many.

Please feel free to change the type of nuts you use to what you have on hand or love.  I wanted to just go with hazelnuts because I love them, I had some some and it was definitely the right choice.  What if you did almonds, with a WEE bit of almond extract?  Ohhhhhh!

1/2 cup softened butter
1/4 cup powdered sugar
1 cup finely ground hazelnuts
1 cup all purpose flour
1 tsp vanilla extract (maybe a heaping tsp)
pinch of salt
1 cup extra powdered sugar for dipping

Preheat your oven to 350 degrees F.  Line your cookie sheet with parchment paper and set aside. 

Combine butter and powdered sugar until combined.  Add in nuts, and let it mix until completely combined.  Add in a pinch of salt, your vanilla extract and again, mix until combined.  Add in flour and mix just until it is all incorporated.  Your mixture will appear to be dry and crumbly, but I promise it will stick together!  

Using a cookie scoop, scoop out your cookies, dump into your hand and roll into a ball.  The warmth of your hands will melt that butter enough to make them roll nicely.  Do this will all of them, place on your parchment lined cookie sheet and then bake for 10 minutes!  Let cool completely and then roll in your additional powdered sugar!  Place on a platter and waaa-laaaa, time to enjoy!

PS Did I mention to just double this recipe from the start?!  DO!
PSS These will be perfect for your #nobrowncookietray Christmas cookie trays!

Grandma Gert's Creamy Chicken Rice

OK, so not MY Grandma Gert, but my cousin's Grandma Gert!

Growing up without grandparents.  Or rather, growing up with grandparents on the other side of the country and the other set of grandparents deceased, it seemed we were always picking up other "grandma and grandpa" figures in our lives.  My mom's parents had passed before many of us were born and my dad's father the same.  His parents lived back in Philly and I do recall speaking to my grandmother once, though I couldn't understand her, (she spoke Italian) I remember telling her Hello, and that I loved her. I felt like the only kid on the planet with no grandparents!

This recipe comes from one such woman.  She was my Aunt Virginia's mother.  A week or so ago on social media, my cousin Deidre had posted a photo to her sister and said she was making "Grandma Gert's Chicken and Rice".  They all were excited and it looked fabulous so I asked her for the recipe.  She sent it right to me ad I decided to make it that next night.

I am going to give you the recipe straight from Gert!   This lasted about 3 days for us.  I served it with a big salad because it is so rich.  Don't skimp on anything!  This will feed an army!

I hope you give this a try!  If you do, post a photo, tag me on social media, let me hear what you think!

Until next time....

If you like this recipe, you might also enjoy...

Chicken and Rice Casserole
Cheesy Chicken Gnocchi
Mexican Rice

Blueberry Cheesecake Cookies

Hello my dear friends!  How long has it been?  TOO  long!

I am glad to be back with you, after all, it IS the most wonderful time of the year!  Right?  I am ready for holiday cheer, holiday feelings, holiday food, and everything else!  I truly find it odd, how busy things have been yet, at the beginning of such a busy time, I get to make time to share some cookies with you!

If you have been following me awhile you know I have a "Just Say NO To Brown Cookie Trays" campaign.  Well, maybe not a campaign but, I feel strongly about it.  You know the ones, don't act like you have never received them!  Hard cookies, difficult to differentiate one "flavor" from another, and not even sure what is in them.  Yes, those cookie trays.  I actually came up with these cookies, because I sell Scentsy as well.  This Blueberry Cheesecake Scent Bar came out and I was like, "oh maaaaan, I need to make that edible"!  I did!  This recipe was adapted from Get In My Belly.

This recipe makes between 18-24 cookies.  I will without a doubt double it when I make it again.  This will be on my cookie trays, and I hope they will be on yours!  My grandson helped me with these today, and he also is in the YouTube video that will accompany it!

Here is what you will need:

1/4 cup softened cream cheese
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all purpose flower
1 tsp baking soda
2 tsp cornstarch
pinch of salt
frozen or fresh blueberries

Optional:
white chocolate
vegetable oil

Preheat your oven to 350 degrees F. Using a stand or hand mixer, combine cream cheese and butter.  When it is combined add in sugar and again, mix until all ingredients are combined.  Add egg, vanilla flour, baking soda, and cornstarch.  Mix until ingredients are just combined.

Refrigerate your dough for 1 hr.  I did 30 minutes and it worked fine but if you double the batch, go for 1 hr.  You can chill it up to overnight if you like.

Place balls of dough or use a cookie scoop.  Bake for 10 minutes.  Dough will spread, but if for some reason yours does not, just give it a little smoosh with your hand.  I used frozen blueberries I had let sit out for 10 minutes, but fresh will be awesome as well!  Place 4 or 5 blueberries on the top of each cookie, slightly pressing them in.  Let sit for 15 minutes.

You can enjoy as is, or you can drizzle with some melted white chocolate.  Use about 1/2 cup of white chocolate chips, melt in 30 second increments in the microwave.  Add a cap full of vegetable oil to it to make it a bit more liquid and drizzle-able!  Drizzle and let the chocolate set before serving!

I hope you enjoy these little heavenly cookies!  I think using strawberries, raspberries, etc would be awesome as well!!

ENJOY!

Hasselback Caprese Chicken

Welcome back!  Time is flying, fall is falling and the garden produce is beginning to get to tired and worn out and cold to make anything more!  Bummer!  I picked the last of my basil, the last of my tomatoes, and decided to close the season with a bang!  This is a dish I have seen around here and there, but I wanted to make it my own way.  I wanted to add some seasonings, and better yet, I wanted to lay them on a bed of creamy, silky, alfredo-like sauce!

This came together in about 15-20 minutes, and another 45 in the oven.  I served it with a side of spaghetti that was lightly buttered, added some parsley, and a drizzle of this awesome sauce!

I gave you kind of an approximation of ingredients.  I wrote it for 4 servings, but for the tomato and basil and cheese it will depend on how thick you cut your slices, AND how many slits you put in the chicken.  See what I am sayin'?

Let's get started!

Cream Sauce:
2 T butter
2 T flour
1 1/2 cups milk
1/2 cup chicken stock (up to 3/4 depending on how thick or thin you want your sauce)
1 cup grated Parmesan cheese
salt and pepper to taste

Melt your butter in a medium saucepan.  Add in your flour and whisk to combine for 1-2 minutes.  Add in milk and chicken stock.  Whisk until slightly thickened and then add in cheese.  Again, whisk until cheese is melted and taste for seasoning. Add salt and pepper to taste.  Now, pour this mixture into a 9x13 baking dish.  Also, preheat your oven to 350 degrees F!

Now for the chicken prep you will need:

4 boneless skinless chicken breasts
2=3 large tomatoes
2-8oz balls of mozzarella cheese
20 leaves of fresh basil
1 tsp Italian seasoning
1 tsp garlic salt
salt and pepper to taste

Slice your cheese and tomatoes into half moons.  Now take your chicken and slice across it.  Don't go all the way through, just about 3/4 of the way.  Do that to tall of the chicken breasts.  Using your Italian seasoning, and garlic salt, season them up all over.

 You can stuff these however you like.  Where you cut, you will stuff with tomato or mozz cheese. I used a basil leaf in each one, alternating mozz and tomato slices.  When you finish one, carefully place it in the 9x13 pan of cream sauce.  Do this until all chicken is done.

Lightly salt and pepper when all done and place into the oven.  You will need to start checking for doneness at about 35 minutes.  I used large breasts (teehee) and mine took upwards of 45-50 minutes.  Use your thermometers!

Enjoy this with a side of pasta, a salad, some nice crusty bread, the possibilities are endless and delicious!

Pizza Joes

Hey all!  Does it feel like fall yet?  Some days it does, some days it doesn't.  I wanted to put all of my fall decor out earlier but frankly, it seemed to risky.  I did finally put it up and now I feel more like fall on the inside, but remembered, I should have put up my Halloween!  So I traded it out today, and will redo the fall decor for November.  This isn't something your momma teaches you, this is real life people.  You only get one chance. #takerisks

Now, I don't know about you, but my husband and I are NOT fans of the sloppy Joe.  o this is my take on them, but twisted up a bit so we like them!  A fun lunch or dinner that your family will love.  Super easy and quick too!

1 lb lean ground beef
1 10oz can/jar mushrooms
1 T Homemade Pizza Seasoning
2 tsp. granulated sugar
1 cup pizza sauce
salt and pepper to taste
Hamburger buns
Shredded Italian Blend Cheese (or cheese of your choice)

In a skillet, brown your ground beef.  If your ground beef isn't super lean, drain the grease when it is completely browned.  Put back in your skillet and add in your mushrooms.  Let them cook a minute longer and then add in pizza seasoning, sugar, pizza sauce,  and salt and pepper to taste.  Combine completely and let sit on a low temp while you prepare your rolls.

Set your oven on broil.  Line your sheet pan with foil for easier cleanup!  Place your rolls, bottom up on the pan.  Place in the oven.  WATCH them CLOSELY.  If you follow me on FB you saw the "remains" of my rolls!  I always burn bread, it is just part of my DNA, and frankly, I just can't.  I can't.
When they are lightly golden, spoon your mixture on to the roll, top with plenty of cheese and stick back under your broiler for about 30-40 seconds.  Dead serious, just don't test me on this one.  Remove, put the tops on and serve!

Please feel free to add onion, bell peppers, mini pepperoni, whatever you want.  This was just a twist on traditional sloppy joes that neither of us are a fan of!

Hope you enjoy!

Earthquake Cake

Happy Fall Ya'll!!!  If you have been around awhile you know I use any chance I get to say "ya'll"!  OK, admittedly, it is on a sign I have hanging up on my patio so it might not have been an original thought.  In fact, that will be a common theme in this recipe post!

I am not the creator/inventor/developer/goddess of this recipe.  I do believe it has been around quite some time.  I wanted to give it a try.  In researching this recipe, I found about as many versions as there are people who make it.  Just wait until I share another version I found!  Seriously!  I think this could be a rather interesting, and tasty journey!

It is called earthquake cake because of the cracks that form in the top while baking.  But, can I be honest?  Lots that I saw photos of, had no cracks.  The truth is, I don't really think it matters much.  What matters is getting a piece on a plate and wrapping your lips around that fork and throwin' it back!  This cake needs no icing.  It is so decadent, and rich.  SORT of, kinda, maybe a tiny bit reminiscent of a German chocolate cake at the bottom! 

I think you should also have a glass of wine.  I think I am going to start ending all of my blog posts with that.  "Should be consumed with wine".  What do you think?

Here it is!  Check out the video too!  Make sure to.... Crap, let me find my manners.  I would LOVE if you would subscribe to my YT channel!  Thumbs ups, comments, sharing the videos, all help me grow!

Let's do it!

1 box German chocolate cake mix
1 cup water
1/2 cup oil
3 eggs
(or the measurements listed on your box)
1 cup sweetened coconut flakes
1 1/4 cups milk chocolate chips (another 1/4 cup for later) If you want to use semi sweet or dark chocolate that is fine.
1 8 oz block of cream cheese
1 stick (1/2 cup) butter
3 1/2 cups powdered sugar (confections sugar, icing sugar)

Preheat your oven to 350 degrees F.  Spray a 9x13 pan with nonstick spray and sprinkle the coconut and 1 cup chocolate chips in the bottom, set aside.

In a bowl, prepare the German chocolate cake mix according to package directions.   Pour evenly over the top of the coconut and chocolate chips.  Set aside

In a small saucepan melt the cream cheese and butter.  When it is melted, remove and pour into a large bowl (or use a large saucepan) and add in your powdered sugar.  Whisk or mix to combine.  Dollop this mixture all over the top of the chocolate cake mix.  Use a knife to swirl it with the chocolate cake mix.  No need to go cray=zay, just do it a little bit and call it good.  Sprinkle the last 1/4 cup of chocolate chips on top and bake for 40-45 minutes.  When you take it out, it should be a little bit jiggly in the center.  No worries, cool it completely and dig in! 

So good, you don't even need frosting!  I mean, whipped cream or ice cream would be great, but, I don't want to be responsible for anyone's bad decisions. 

Cheesy Kielbasa and Pasta Dinner

Good evening my friends!  It feels so good to bring you a new recipe last week and another one this week!  I have missed it, and all of you.

I found kielbasa at the store marked down.  1.00!  I bought a handful, ok....I bought 8,  Straight into the freezer for a good potato and kielbasa hash with a fried egg on top or something for breakfast or breakfast for dinners.  I asked you all on Facebook for your best recipes using kielbasa, and what great feedback.  I plan to give many of them a try!  I wanted to use pasta and cheese, and had never run across much of that nature so I went to work and hit this on the head, the first time and I can assure you, this might be a once a weeker in our house now!

This is a one pot show.  Everything into one hot tub and you are golden.  I even served it straight out of the pot.  Why not?  Added some crusty bread and a green salad and boom!

Feel free to trade out the can of diced tomatoes for a very large fresh tomato, diced!

1 T olive oil
1 lb kielbasa, cut into coins
1 tsp minced garlic
1- 14.5 oz can of diced tomatoes (feel free to swap out one LG fresh tomato, diced)
3 1/2 cups chicken stock
1 T onion powder
16 ounces short pasta (I used rotini)
1 cup heavy cream
2 cups shredded cheddar cheese (divided)

In a large pot, on medium heat add in your olive oil.  Let warm for a minute and add in your keilbasa and let heat through and brown for 2-3 minutes.  Add in your garlic and stir constantly for 1 minute.  Add in your chicken stock and tomatoes (with juice).  Stir in your onion powder and bring the mixture to a boil. 

When it boils, add in your pasta, stir and cover and let simmer 8-9 minutes.
 

Remove lid, stir in heavy cream and 1 cup of cheddar cheese.

Mix until combined.  Add the other cup of cheddar on top and put the lid back on.  Let sit for 3-4 minutes to melt the cheese.

I served this with some nice crostini and fresh green beans!

If you enjoy this recipe you may also enjoy:

Mexican Spaghetti
Goulash
Orecchiette and Sausage