Brocolli, Red Pepper, and Cheddar Chowder

Eat your Veggies, photographed by mostlysunny1.

Wow! Doesn't this look fantastic! Thank you, Sunny, for sharing this recipe, and your yummy looking photo! I can't wait to try it myself.
The recipe for this dish can be found at Epicurious.com

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Caramel Pecan Chocolate Dessert

Caramel Pecan Chocolate Dessert, photographed by The Cats Jungle.

Thank you, Susan, for sharing this fantastic photo and recipe

Prep time: 20 Min
Start to Finish: 5 HR 15 MIN

Ingredients:
-1 pkg of fugde brownie mix
-1/2 cup vegetable oil
-2 eggs
-1 cup Ghirardelli Milk Chocolate Chips
-1/2 cup whipping (heavy) cream
-20 caramels (from 14 oz. bag) unwrapped
-1 egg, beaten
-1 cup broken pecans
-3/4 whipping (heavy) cream
-2 tablespoons powdered sugar

Directions:
1) Heat oven to 350 degrees . Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.

2) Bake 50 to 60 minutes until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.

3) Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.

4) Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve.

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Cinnamon Bread

This recipe is just perfect on a cold night.

Bread:
2 cups flour
1 cup sugar
4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk
1/3 cup oil
2 tsp. vanilla
2 eggs

Streusel:
2 tbls. sugar
1 tsp. cinnamon
2 tsp. margarine
1 tsp. crushed nuts (optional)

Heat oven to 350F.
Grease and flour bottom only of 9x5, or 8x4 loaf pan.
In large bowl mix all bread ingredients; beat 3 minutes on medium speed.
Pour batter into prepared pan.

In small bowl combine all streusel items until crumbly.
Sprinkle over batter; swirl with butter knife to marble the batter and streusel.
Bake for 45 to 55 minutes or until toothpick comes out clean.
Cool 15 minutes, then remove from pan.
Makes 1 loaf.

Great cookbooks, DVDs and cookware from your favorite Chefs.

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Crabby Patties

Ok, these are really just crab cakes, but if you have children, they probably watch SpongeBob and they will love the idea of making and eating crabby patties.

Crab Cakes

1 6oz can flaked crabmeat, drained
1 egg
½-cup panko bread crumbs
½-cup grated parmesan reggiano cheese
1 small chopped onion
1 clove finely shopped garlic
Salt and pepper to taste
2 T olive oil

Mix all ingredients together to form patties.
Don’t be afraid to experiment with your favorite herbs, spices, and other ingredients in your kitchen.
Place in a preheated skillet with 2T of olive oil.
Cook each side for about 4 minutes to heat through, and brown the outside.
Don’t mess with the patties while cooking; let the first side brown nicely before flipping.
Makes four large patties

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Grandma's Meatloaf

This is the meatloaf that grandma often served on Sunday. My family loves meatloaf, so I often experiment with different ingredients, depending on what I have on hand.

1 lb. ground beef
1/4 lb. ground pork
1/4 pound ground veal
1 cup canned tomatoes
1 cup seasoned breadcrumbs
1 cup milk
2 eggs
1 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 cup finely chopped onions, celery or green pepper

Preheat oven to 350°. In large bowl, combine all ingredients. Shape into meatloaf pan. Bake 90 minutes or until done. Makes about 8 servings.

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Julianne's Chicken Paprikash

I see recipes for Paprikash everywhere. Some are ridiculously complicated and some are just not very tasty. A popular version involves using condensed soup, and my husband complains that all those recipes that use mushroom soup taste the same. That's not good at all. They are also high in sodium.

My philosophy on cooking is to have fun, and work with what you have in the kitchen. If you have the right tools and the right ingredients, you can make a lot of great dishes in 15-20 minutes, without spending a lot of money on prepared foods.

My favorite timesaver when it comes to chicken recipes is using cut up frozen chicken. Tyson makes boneless, skinless, chicken tenderloins. They are seasoned with chicken broth and frozen in individual pieces. They taste as good as fresh chicken from the butcher, and they are so convenient. We buy them in 3.5 pound bags at the warehouse store (B.J.'s, Sam's Club, Costco, etc).

The other things you need are a large skillet, butter, seasonings, half-n-half, sour cream, and it's always good to have some of those gravy packets on hand (but remember they will greatly increase the sodium content of your dishes). Use what you have on hand and experiment with different ingredients.

Julianne's Chicken Paprikash

• 2 1/2 lb chicken breast tenderloins (enough to fill the bottom of your large skillet)
  
• 1 T olive oil
  
• 2 T butter
  
• ½ cup unsalted chicken broth, water, or white wine
  
• 1 T flour
  
• ½ cup Half-n-Half, milk or broth
  
• 2 tsp Paprika
  
• Dash of Salt and Pepper to taste
  
• Onion and Garlic to taste
  
• ½ cup Sour Cream
  
• Egg Noodles, Dumplings or Spaetzle

Add the olive oil to skillet and load the bottom of your skillet pan with tenderloins.

Lightly brown the tenderloins in olive oil and add seasonings to taste. I like to use garlic, onions, seasoned salt, and freshly ground black pepper. My children do not like to see onions in their food, so I frequently use minced garlic and onions, rather than fresh. A little goes a long way, in this dish.

Add the broth to the pan, scraping up the tasty browned bits. Simmer for a few minutes to reduce the broth and finish cooking the chicken. Remove chicken and any remaining broth from the pan and keep warm.

Add the butter and flour to make a roux (If you are in a hurry, you can substitute your favorite dry chicken gravy packet and for the flour and use water instead of the chicken broth).

Slowly add Half-n-Half, milk or broth to make a nice gravy. Adjust the amount and thickness to your taste and the amount of chicken you made.

Add paprika and simmer on low heat until your gravy has a nice rich color. Adjust the amount of paprika to taste. You can choose sweet or Hungarian paprika, depending on your family's preference.

Remove from heat and slowly stir in sour cream, be careful avoid curdling. Return the chicken to the gravy and serve with egg noodles, dumplings, or spaetzle.

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