Lemon Bars

1 cup butter softened

1/2 cup white sugar

2 cups all purpose flour

4 eggs

1 1/2 cups white sugar

1/4 cup all purpose flour

2 lemons juiced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Sprinkle with powder sugar.  After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

I got this recipe from allrecipes.com We own a lemon tree and used fresh lemons.  Jesse enjoys fruit flavored desserts (I tend to like chocolate).  

Jesse- 4/5

Megan- 3.5/5

Bowties and Sausage

2 tbsp olive oil
1 lb. hot Italian sausage, casing removed and crumbled
1/2 tsp dried pepper flakes
1/2 cup diced onion
3 cloves minced garlic
1 1/2 cups light cream
20z can italian style chopped tomatoes
16z bowtie pasta
1/2 tsp salt
Parmesan cheese

Heat sausage, olive oil and pepper flakes in large fry pan.  Add onion, garlic and cook until tender.  Add tomatoes, cream and salt.  Simmer until thick.

Cook and drain pasta.  Add pasta to fry pan and toss.  Sprinkle with parsley and parmesan cheese.

This recipe if from my Aunt.  It is one of her family's favorite and has become one of Jesse's favorites.  This a  hearty meal and makes a lot.

Megan-4/5
Jesse-4.5/5

Chocolate Chip Cookies

Ingredients

2 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup butter softened
1 tsp vanilla extract
2 eggs
1 package (11.5 oz) milk chocolate chips

Preheat oven to 375 degrees.  Mix everything together.  Drop spoonfuls onto ungreased cookie sheets.  Bake for 8-10 minutes.

I got this recipe from the back of the Kroger brand milk chocolate chip bag.  There are so many cookie recipes out there it is sometimes nice to have a simple chocolate chip cookie (I prefer mine warm).  I cooked with 2 cookie sheets in the oven at the same time so it took the cookies a few extra minutes to cook.

Megan-4.5/5
Jesse-4.5/5

Tortellini and White Bean Soup

• • 
    
  • 1 tablespoon olive oil
  • 2 ribs celery, sliced 
  • 1 15-oz. can diced tomatoes, drained 
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth 
  • 1 8-oz. package fresh cheese or meat tortellini
  • 1 15-oz. can white beans, drained and rinsed
  • Salt, optional
  • 1/4 cup grated Parmesan

  Preparation

  1. 1. Warm oil in a large saucepan over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and sauté until fragrant, 2 minutes longer.
  2. 2. Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender, about 7 minutes. Season with salt, if desired. Divide soup among 4 bowls, sprinkle each with 1 Tbsp. Parmesan and serve immediately.

  
  

  This recipe is from the magazine All You.  It was very easy and quick.  It would be a great quick dinner/lunch on a cold day.

  
  

  Megan-3/5

  Jesse- 3.5/5  

  
  

Old World Manicotti

Ingredients

12 large manicotti sheets
4 cups shredded mozzarella cheese divided
2 cups ricotta cheese
6 tablespoons of chopped fresh basil OR 2 tablespoons dried basil
1 (26z) jar prepared spaghetti sauce divided
1/2 grated parmesan cheese

Directions

Preheat oven to 350 degrees.  Spray 13x9 inch baking dish with nonstick cooking spray.

Cook pasta according to package directions.  Drain, rinse with cool water.  Let pasta dry on paper towels.

For filling in a medium bowl stir together 3 cups mozzarella with the ricotta and fresh basil.  Using a teaspoon carefully stuff pasta shells with prepared cheese mixture.

Spoon 2 cups spaghetti sauce into prepared baking dish.  Arrange stuffed pasta over sauce.  Pour remaining spaghetti sauce over top of pasta.  Sprinkle with remaining mozzarella.

Bake manicotti for 15 minutes.  Sprinkle with the parmesan and bake for 10 more minutes.  Serve.

I got this recipe from a recipe card titled Grandma's Kitchen.  I used a little bit more sauce then the recipe because my jar was larger and I just used the entire thing.  The hardest part is getting the cheese filling into the shells without breaking the shells.

Megan-4/5
Jesse-4/5

Cuban Steak and Beans

1 orange

4 limes

4 clove(s) garlic, crushed with press

1 tablespoon(s) ground cumin

1 (12-ounce, 1/2 inch thick) beef top sirloin steak

1 large (8- to 10-ounce) red pepper

1 can(s) (15-ounce) no-salt-added black beans 

2 cup(s) corn kernels, fresh or frozen (thawed)

Directions

1. Into small bowl, finely grate 1 teaspoon peel and squeeze 2 tablespoons juice from orange; finely grate 1 teaspoon peel and squeeze 1/4 cup juice from 2 limes. Stir in garlic, cumin, and 1/8 teaspoon each salt and black pepper.
2. Place steak in resealable bag. Add half of citrus mixture. Seal bag; turn to coat. Let stand. Chop pepper, drain and rinse beans, and cut remaining limes in half.
3. Heat 12-inch heavy skillet on high. Coat steak lightly with nonstick cooking spray; add to pan. Cook 1 to 2 minutes per side for medium-rare (145 degrees F) or until desired doneness. Transfer to cutting board.
4. To skillet, add red pepper and corn. Cook 3 minutes or until tender, stirring. Add beans, remaining citrus mixture, 1/4 cup water, and 1/8 teaspoon each salt and black pepper. Cook 3 to 4 minutes or until mostly dry, stirring. Slice steak. Serve with bean mixture and limes.

I got this recipe from Good Housekeeping magazine.  I would not recommend it.  The bean/corn side was good but I did not think steak had much flavor.  

Megan-1/5
Jesse- 2/5

Black Magic Cake

Ingredients

1 3/4 cup flour

2 cups sugar

3/4 cup Hershey cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup strong black coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla

Directions

Combine dry ingredients in bowl.  Add eggs, coffee, buttermilk, oil and vanilla.  Beat 2 minutes on medium speed.  Better will be thin.  Grease and flour two 9 inch cake pans.  Bake at 350 degrees for 30-35 minutes.  

Icing

2/3 cup butter softened and creamed

2 oz unsweetened chocolate melted and cooled

3/4 tsp vanilla

2 tsp milk

2 2/3 cup confectioners sugar

Combine first 4 ingredients.  Add confectioners sugar a little at a time while beating.  

Let cakes cool and spread with icing.  

I got this recipe from my Aunt Claire.  They make it for all of their family member's birthdays.  After making it I can see why it is requested.  I am not a coffee drinker so I was a little worried about the recipe since it has coffee in it but the cake did not have a coffee flavor.  Highly recommend.

Jesse- 5/5

Megan- 4.5/5   

Chocolate-Hazelnut Banana Bread

• 5 tablespoons chocolate-hazelnut spread (such as Nutella)
• 3 tablespoons plus 1 teaspoon canola oil, divided
• 3 tablespoons butter, softened
• 1/2 cup packed brown sugar
• 2 medium ripe bananas, sliced
• 2 large eggs 
• 6.75 ounces all-purpose flour (about 1 1/2 cups) 
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup whole buttermilk
• Baking spray with flour (such as Baker's Joy)
• 1/4 cup hazelnuts, coarsely chopped
• 1 ounce bittersweet chocolate, finely chopped

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.
4. 4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.
5. 5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

I got this recipe from Cooking Light.  I made the mistake of mixing the chocolate-hazelnut with the batter so I did not have a layer of chocolate.  I think the bread would be better with the layer.  The bread was good but I prefer the other banana bread recipe I have on the blog.  Let me know which one you like better.

Megan-2.5/5

Jesse-3.5/5

Farfalle and Tarragon Grilled Chicken and Peppers

Ingredients

3/4 cup soy sauce divided

1/4 teaspoon ground ginger 

1 tablespoon tarragon

3/4 teaspoon tarragon

3/4 cups olive oil divided

3/4 teaspoon paprika

1 pound chicken breast

2 peppers red, yellow or green halved

12 oz bowtie pasta cooked

1 bunch green onions diced

8 oz crumbled feta cheese

3/4 teaspoon minced garlic

Whisk together 1/2 cup soy sauce, ginger, 1/4 cup olive oil, 1 tablespoon tarragon, 1/2 teaspoon paprika, 1/2 teaspoon pepper.

Place chicken and bell peppers in a shallow dish.  Add marinade.  Toss to coat.  Let stand for 30 minutes.

Drain chicken and bell peppers, reserving marinade.  Grill chicken and bell peppers over low heat, pouring marinade over top at start of grilling.  Grill 10-12 minutes on each side.  Remove from grill.

Cut chicken into bite-size pieces and slice bell peppers into strips.

Combine hot cooked pasta, remaining 1/8 cup of soy sauce, 3/4 teaspoon garlic, 1/2 teaspoon paprika, 3/4 teaspoon tarragon, 1/2 cup olive oil, 1/4 teaspoon pepper and green onions, tossing well.  Add grilled chicken and bell peppers, tossing well.  Add feta and toss.

This is a recipe I got from my mom.  It is very good warm when made and cold the next day.  This dish is requested a lot.  It also makes a lot so great for multiple days or a big group.  

Jesse-4.5/5

Megan-4.5/5

Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

ingredients

• 2
  ears sweet corn on the cob
• 18
  ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
• 2
  tablespoons extra-virgin olive oil
• 1
  small onion, thinly sliced
• 1
  clove garlic, thinly sliced
• 2
  medium tomatoes, cored and chopped
• 2
  tablespoons unsalted butter
• 5
  ounces baby arugula (6 cups)
• 2
  ounces Parmigiano-Reggiano or pecorino, finely shredded

directions

1.Bring a large pot of generously salted water to boiling. Shave corn from ears with a serrated knife; set aside corn. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer for 6 minutes.

2.Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.

3.Add the corn kernels to onion and garlic in skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes; toss until they begin to release some juices, about 2 minutes more.

4.Drain the pasta, reserving 1/4 cup cooking liquid; discard cobs. Return pasta to the pot along with reserved cooking water, corn mixture, and butter. Gently toss over low heat to melt butter. Stir in arugula; toss just until wilted. Divide among four bowls. Top with finely grated cheese. Makes 4 servings.

I got this recipe from the Better Homes and Gardens magazine.  I loved it!  I could not find mushroom ravioli at Kroger so I used cheese.  I also used frozen corn instead of fresh.  I did not use as much arugula just enough that it was noticeable in the pasta but not overwhelming.  I usually do not take left overs to work for lunch but I took the leftovers to work because I liked it so much.  

Megan-5/5

Jesse-4/5

End of Summer Chili

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1 pound ground beef, pork or turkey

• 1 red onion, chopped

• 3 cloves garlic, chopped

• 1 zucchini, chopped

• 1 red bell pepper, chopped

• 2 chiles, seeded and chopped

• Salt and pepper

• 3 ears corn, kernels scraped off

• 2 tablespoons chili powder

• 1 tablespoon sweet smoked paprika

• 1 12 ounce bottle  beer

• 1 28 ounce can  diced fire-roasted tomatoes

• 2 tablespoons fresh thyme, chopped

• Grated peel and juice of 1 lime

• 4 scallions, thinly sliced

• 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese

Directions

1. In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2. Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese. 

I got this recipe from the Rachel Ray Magazine.  I feel with chili no two chilis are alike.  I liked this chili because of all the vegetables.  I did not cook the chili like the recipe says.  I used a crock pot put all the ingredients but the cheese in it in the morning and cooked all day on low.  I used ground beef for meat.  I also used frozen corn since fresh corn was already out of season.  For the cheese I used a normal shredded cheddar that we already had.  

Megan 3.5/5

Jesse 3.5/5

Chicken with Honey-Beer Sauce

• 2 teaspoons canola oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 tablespoons thinly sliced shallots
• 1/2 cup beer 
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon honey
• 2 tablespoons fresh flat-leaf parsley leaves

Preparation

1. 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

I got this recipe from the Cooking Light Magazine.  I did not garnish with parsley leaves.  I liked the sauce and it was pretty quick and easy to make.  We used PBR for the beer since that is was was in our fridge.  I do not like mustard but the sauce does not have a mustard taste.  

Jesse-3.5/5

Megan-3.5/5

Hawaiian Chicken Sandwich

Ingredients
Chicken Breast
Swiss Cheese
Pineapple Slices
Avocado
Hawaiian Hamburger Roll/Buns
Hawaiian Marinade


Directions
Marinade the chicken in the Hawaiian marinade for at least an hour.  Grill the chicken breast.  Toast roll.  Build sandwich with chicken, cheese, avocado slices and pineapple.

This sandwich was very good!  I used the Kroger brand Hawaiian marinade.    

Megan- 4/5
Jesse-4.5/5

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 medium yellow onion, diced small
• 3 garlic cloves, roughly chopped
• 1 medium red bell pepper, seeded and diced small
• 1 can (14.5 ounces) crushed tomatoes
• 1/4 cup hot-pepper sauce, such as Frank's
• 3 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 tablespoon unsulfured molasses
• 8 hamburger buns

Directions

1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
2. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
3. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.
   
   
   This recipe is from Martha Stewart.  I used all chicken breast.  I did not add the Worcestershire sauce, mustard or molasses to my recipe.  I am not a huge fan of Buffalo flavored dishes but Jesse likes it.  This would be a good dish to bring to a football tailgate.  
   
   
   Jesse-4/5
   Megan-2.5/5