Take 5 Bars

Posted on May 9, 2013 by krscales

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Remember when I told you I would share a recipe for dessert bars two months ago and then never delivered on that promise? Well for those that have been anticipating the day for the recipe to be posted….the day is finally here! I hope it delivers from all the built up hype! The truth is a lot has happened in the past two months and I’m still adjusting from all the changes. Let me fill you in…

My husband was offered a new job in the great state of Florida mid-March. After accepting the offer, he moved down 2 weeks later. I had originally planned on sticking around New York with R until we were ready to move into a house, but after two weeks of being apart, R and I booked a one-way ticket and became Floridians ourselves! We have been staying with some family in the area, waiting on our brand new home to be built, which I’m SO excited about. Due to all the changes, most of our stuff is still in NY waiting to be moved down once the house is complete. Even though I have been cooking and making new recipes during the transition, I haven’t had the time to sit down and write about them or do much else.

I am excited to say our house should be ready by the end of the month. Once all of our stuff is moved down I hope to be back up and running the website. Until then, please make this recipe, but be warned, you can’t eat just one!

Take 5 Bars

From Whole Lotta Oven | Cakes and Cookies

35:00
10:00
25:00
16 servings

Ingredients

  • 4 tablespoons butter, unsalted
  • 1 cup light brown sugar, packed
  • 1/4 cup peanut butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup caramel bits
  • 1/2 cup salted pretzels, roughly crushed

Directions

  1. Preheat oven to 350 degrees. Line a 8 x 8 inch baking pan with foil or parchment paper, leaving an overhang on two sides.
  2. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring constantly, until smooth. Remove from heat and stir in the peanut butter. Let cool.
  3. Stir in the egg and vanilla. Add the flour, baking powder, baking soda, and salt and stir until just combined. Fold in the chocolate chips, caramel bits, and pretzels.
  4. Bake for 25 minutes, or until the edges are slightly brown. Cool in pan completely before cutting into squares and serving.

Analyzed by Kitchenbug

Source: Handle the Heat

 

Posted in Cookies/Bars, Dessert | Leave a comment

Parmesan Garlic Knots

Posted on March 19, 2013 by krscales

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Last week I shared a new soup recipe which happened to have these cute little knots sitting in the background of the picture. They were the perfect accompaniment to the soup and such an easy side to put together. I’ve tried making several different kinds of  homemade rolls, none of which have turned out. You put so much effort and time into letting the yeast rise, it can be such a disappointment when they turn out less than mediocre. While I’m not going to give up on the idea of fresh, homemade rolls, sometimes you just want something fast and that you know will turn out in time for dinner. This recipe is my solution. Most of the time I already have everything on hand to make them. All you need is a can of biscuits, some grated Parmesan, and a few dried herbs and you have something the whole family will enjoy.

Easy Parmesan Knots

From Whole Lotta Oven | Side Dishes

07:00
07:00
00:00
10 servings

Ingredients

  • 1 can ( 12 oz) refrigerated buttermilk biscuits
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes

Directions

  1. Preheat oven to 400 degrees
  2. Roll each biscuit into a 12 inch rope and tie into a knot, tucking ends under.
  3. Place two inches apart on a greased baking sheet. Bake for 8 to 10 minutes or until golden brown.
  4. Meanwhile, in a large bowl combine the remaining ingredients.
  5. Brush the warm knots with the mixture and serve.

Analyzed by Kitchenbug

Source: Real Mom Kitchen

Posted in Bread, Side Dishes | Leave a comment

Menu Planning – Week Eleven Postponed

Posted on March 18, 2013 by krscales

This week we are celebrating Spring Break and plan to take some time off for some R & R in Charleston, SC. My husband and I have been before, but this time we are meeting some of my family who have yet to experience the low country. Since we won’t be in the kitchen much, I don’t have a menu to share. Instead this week I plan to post some yummy sweets and easy to make bread knots. Here is a sneak peek below. Remember to check back for the recipes on Tuesday and Thursday.

Easy Parmesan Knots – Recipe Coming Soon

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Take 5 Bars – Recipe Coming Soon

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Posted in Weekly Menus | Leave a comment

Tomato Tortellini Soup

Posted on March 14, 2013 by krscales

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Before the cool weather leaves us for good, I wanted to share with you a new soup recipe that my family has really enjoyed. It is quick to throw together and definitely classifies as warm, comfort food. I like to think of the soup as a fancier version of tomato soup. The base of the soup starts with regular canned tomato soup, but also adds sun dried tomatoes, which my whole family loves. Throw in some cheese tortellini and you won’t miss the grilled cheese to accompany the meal!

Tomato Tortellini Soup

From Whole Lotta Oven | Soups

25:00
25:00
00:00
6 servings

Ingredients

  • 1 ( 9 oz) package refrigerated cheese tortellini
  • 2 cans ( 10 3/4 oz each) reduced-sodium condensed tomato soup
  • 2 cups vegetable broth
  • 2 cups milk ( 2% or whole)
  • 2 cups half- and- half
  • 1/2 cup chopped oil-packed sun dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese, plus more for serving

Directions

  1. Cook tortellini according to package directions.
  2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in 1/2 cup of Parmesan.
  3. Sprinkle each serving with additional Parmesan, if desired.

Analyzed by Kitchenbug

Source: Taste of Home

Posted in Soup, Sun-Dried Tomatoes, Tomatoes | 1 Comment

Chicken Pot Pie Calzones

Posted on March 12, 2013 by krscales

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I wish I could say I was the genius behind this dish. After seeing it for the first time myself, it makes perfect sense to turn a chicken pot pie into a calzone. What an “ah ha” moment and perfect idea. I put this on our menu as soon as I saw the original dish on Bev’s website. It did not disappoint! The chicken pot pie filling is loaded with flavor and packs all the comfort. While in the process of making the calzones, I decided next time I think I might even try making mini empanandas using biscuit dough, similar to this recipe. Make sure to try this version the next time you are craving a Chicken pot pie!

Chicken Pot Pie Calzones

From Whole Lotta Oven | Main Dishes

55:00
30:00
25:00
4 servings

Ingredients

  • 2 chicken breast, cooked and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 1 teaspoon dried thyme
  • 3/4 cup frozen peas
  • 1 cup shredded cheddar cheese
  • 1 can cream of chicken soup (condensed)
  • 1 lb. pizza dough (homemade or store bought)
  • 1 egg ( for an egg wash)
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 375 degrees.
  2. In a medium saute pan, heat the oil over medium-high heat. Add the carrots, celery, onion, and garlic; saute until the veggies have softened, about 6 minutes. Season with dried thyme and a pinch of salt and pepper.
  3. Transfer mixture to a large bowl and let sit for about 5 minutes to cool.
  4. Add the chopped chicken, frozen peas, shredded cheddar and the soup to the bowl. Stir to fully combine. Add salt and pepper as needed.
  5. On a floured surface, roll out each pizza ball until you get roughly an 8-inch circle. Divide the pot pie mixture among the four circles and pull one end of the dough over the mixture. Pinch to seal.
  6. Crack an egg into a small bowl and lightly beat. Brush the egg wash over the top of each calzone. Take a paring knife and lightly score the tops, creating a vent for steam to escape.
  7. Bake for 25 minutes, or until the calzones are golden brown.

Analyzed by Kitchenbug

Recipe slightly adapated from: Bev Cooks

Posted in Chicken, Pies | Leave a comment