Next conquest: Chocolate Mousse!

Shhh! My mother-in-law shared a secret with me: tofu can taste good. Better yet, tofu can be used in a super delicious chocolate dessert. Sounds impossible, but this Cooking Light recipe will please your taste buds and your waist-line!

After she shared the recipe with me, I have made it my goal to make this recipe my next! Can't wait to try it and share my thoughts, opinions, and any alterations... :)

Ingredients
3/4 cup semisweet chocolate chips, melted
1 (12.3-ounce) package reduced-fat extra-firm tofu
1/4 teaspoon salt
3 large egg whites
1/2 cup sugar
1/4 cup water
Fat-free whipped topping, thawed (optional)
Grated chocolate (optional)

Directions
Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, because it looks pretty and there is something to be said for food looking good!

Mediterranean Style Egg's Benedict

My husband and I were away for the weekend attending his cousin's wedding. We spent the weekend in this delightfully lavish hotel that was very modern chic. Nearby was a quaint little chain restaurant called "The Village Inn." With similar breakfast choices to Perkins but a higher food quality, we decided to go there for breakfast both mornings we were in town. Glad we did!

My husband ordered some Mediterranean Style Egg's Benedict breakfast that ended up being just wonderful! We wrote down everything that was in it so that we could replicate it when we got home. Potato pancakes with onions mixed on for the bottom layer; scrambled eggs with artichokes, tomatoes, and spinach for the next layer; add a slice of swiss cheese; smother in tomato basil hollandaise sauce. So replicate we did...

Ingredients (for 2-4 servings)
Potato pancakes:
4 Potatoes
1 tbsp Margarine
2 tbsp Milk
McCormick's Montreal steak seasoning
Garlic to taste (freshly minced or powdered)
Pepper to taste
1 medium vidalia onion, diced
1 tbsp olive oil

Scrambled Eggs:
1 tbsp margarine
1/4 cup spinach, chopped
1/4 cup artichoke hearts, chopped
1/3 cup tomatoes, diced
3 eggs
2 slices of Swiss cheese

Tomato Basil Hollandaise Sauce:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 cup light butter
1 tsp Classico basil pesto
2 tsp tomato paste

Directions
Peel, rinse, and slice the potatoes. Put them in a medium pot with water until potatoes are fully covered. Bring water to a boil and reduce heat so that it doesn't boil over. Boil until potatoes are tender (about 8-10 minutes, depending on the size of the potato slices).
Meanwhile, dice the onion and put it in a medium frying pan. Add olive oil, steak seasoning, garlic, and pepper to the onions. Cook until onions are browned and tender.
Then, dice the tomatoes, artichoke hearts, and spinach. Scramble the eggs in a bowl using a fork or whisk.
When the potatoes are done boiling, pour the water into the sink. Add the 1 tbsp of margarine and 2 tbsp of milk. Mash with a potato masher until well-combined and all lumps are gone. Mix in the onions.
Spray a griddle with butter-flavored cooking spray. Then spread the mashed potatoes evenly across the griddle. Cook at medium-high heat for about 5 minutes on each side, or until golden brown. When they are done, place them on a plate as they are the first layer of our awesome breakfast treat!
While the potato pancakes are cooking, heat up 1 tbsp of butter light (or magarine) in the pan you cooked the onions. Add the spinach, tomatoes, and artichoke hearts. Cook for 1-2 minutes. Then pour the scrambled egg mixture over the top and stir until the eggs are fully cooked.
Put a slice of Swiss cheese on top of the potato pancakes. Then divide the scrambled eggs and pour on top of the Swiss cheese potato pancakes.
Cut the 1/2 cup of butter up into tbsp size pieces and place in a microwave safe container. Microwave on medium heat (about 4 or 5 power) for 1-2 minutes or until completely melted. Meanwhile, in a blender, combine the egg yolks, lemon juice, and dijon mustard. When the butter is melted, carefully remove the piece that sits inside the lid (or lift the lid to your blender partly up) and pour the melted butter in while the blender is on. If your lid is completely off, the butter will splatter everywhere! When the butter has fully combined with the mixture and thickened, add the tomato paste and pesto.
For the finishing touch, pour about 1/4 cup of tomato basil Hollandaise sauce on each scrambled egg dish.

This is truly an incredible breakfast! And trust me when I say, it gets easier to make the second time around! :D

Best Darned Cake Ever! (if you like chocolate, caramel, & cream cheese frosting)

I am always trying out new recipes and experimenting with them until I've found something I really enjoy. Every once in a while, I even stumble across something particularly awesome.

Our new favorite cake consists of Devil's food cake, caramel, hot fudge, toffee pieces, and homemade cream cheese frosting! It is a delightfully decadent cake for all to enjoy!




Ingredients
Betty Crocker Devil's food cake (follow directions on box)
4 tbsp hot fudge topping
4 tbsp caramel topping
4 tbsp toffee pieces
3 1/2 cups powdered sugar
8 oz cream cheese, 1/3 less fat
1/2 cup margarine
1 tsp vanilla

Directions
Bake the Betty Crocker Devil's food cake according to the directions for two round cakes. Allow to cool completely.
When the cake is mostly cooled, beat the powdered sugar, cream cheese, margarine, and vanilla on medium until well-combined.
Use the back of a wooden spoon to poke holes around the bottom layer of the cake. Then fill the holes with 2 tbsp of caramel, 2 tbsp of hot fudge, and sprinkle 2 tbsp of toffee pieces across the whole cake.
Spread about 1/3 of the frosting across the bottom layer of the cake, making sure to get the frosting all the way to the edges.
Next, put the top layer of cake on the bottom layer. Again, use the back of a wooden spoon to poke holes in the cake. Then cover with 2 tbsp of caramel, 2 tbsp of hot fudge, and 2 tbsp of toffee pieces. Use the remaining frosting to cover the top and spread it along the edges. The entire cake should be frosted.
Allow to cool for 1-2 hours before serving so the frosting sets.

This cake is absolutely incredible and relatively easy to make! Yay for boxed cakes! :)

Swedish Meatballs (courtesy of my mother-in-law!)

The other night my husband requested one of his old favorites: Swedish meatballs and spaetzle. I have never made meatballs of any kind, so I was excited at the challenge of a new food. It was just cold enough that the idea of Swedish Meatballs sounded really good. Thus, I called up my mother-in-law, who was in possession of my hubbie's favorite recipe, and now I shall share it with you!

Ingredients for Meatballs (serves 4-6)
¾ cup (medium) red onion, finely chopped
½ cup Panko bread crumbs
¼ cup half & half
¾ lb. lean ground beef
¾ lb. ground pork
2 T. honey
1 large egg
Kosher salt and ground pepper to taste
2 T. Olive oil
1 T. Butter

Directions for Meatballs:
Saute the onion in 1 tbsp olive oil until tender. Meanwhile, soak the bread crumbs in the half and half. Then mix the sauted onion, meat, honey, & egg. Add seasoning. Add bread crumb mixture. Mix throroughly, using hands.
With wet hands*, make 24 golf ball sized meatballs. Place on slightly wet plate.
In a clean skillet, melt olive oil & butter over medium heat. Add meatballs, turning often, until browned and cooked (about 7 minutes). Transfer to a clean plate and keep warm.

*If you have a squeeze-action handled scoop (like Pampered Chef sells), I recommend using the medium-sized one. It makes 32 meatballs quickly and all the same size.

Ingredients for Sauce:
1 Tbls flour
1 cup chicken broth
½ cup half & half
¼ c cranberry sauce with whole cranberries
2 Tbls dill pickle juice (from pickle jar)
Kosher salt & pepper to taste

Directions for the Sauce
Discard all but 1 Tbls of the fat from the meatballs. Whisk the flour into the fat to make a roux. Whisk the chicken broth, half & half, cranberry sauce, and pickle juice into the skillet. Simmer. Season to taste.
Add meatballs, reduce heat to medium and simmer until heated through and sauce is slightly thickened. Serve with Späetzle or egg noodles.

This fillling meal will please the soul on a cold day! Enjoy!

Easy Chicken, Mashed Potatoes and Gravy!

Fall has hit, the leaves are turning colors, and the temperature has dropped. It's my favorite time of year! Growing up my ultime favorite meal was chicken, mashed potatoes, and gravy. My mom had a quick and easy recipe that is very Minnesota.

On those cold days when you want a home-cooked meal, but you don't want to put forth too much effort, here's a simple way to make a delicious meal.




Ingredients (makes 4 servings)
1 lb chicken breasts, boneless, skinless
salt and pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
8 medium potatoes, peeled and sliced
1/2 cup milk
2 tbsp butter

Directions
Wash and trim the chicken. Then cut each breast into about thirds. Place in a 9" x 13" baking pan, salt and pepper to taste, and bake in the oven at 350 degrees F for 30 minutes.
While the chicken is cooking, peel and cut the potatoes. Cover with water and boil until potatoes are tender (about 15-20 minutes).
After 30 minutes, pour the cream of mushroom & cream of chicken soups over the chicken. Mix with a spoon. Then place in the oven for another 10 minutes, or until chicken has reached an internal temperature of 165 degrees F.
When the potatoes are done, drain the water. Then add the milk and butter. Next, mash the potatoes with a standard potato masher until free of lumps.
Finally, dish up the mashed potatoes, chicken and gravy on a plate.

Goes great with a side of corn, bread, and/or salad! Enjoy your easy yet tasty meal!

Pesto Sauce for Pasta / Gnocchi

Because the school year presses me for time but I still enjoy eating delicious food, I have had to come up with creative ways to make quick and delicious meals. Fortunately, Betty Crocker was there for me!

I have always been a fan of cream based sauces, but they can be kind of putzy. When all we want is a quick cream sauce to go with our pasta, my husband and I turn to our new favorite pesto sauce. When you see how easy it is to make, it will become your new favorite too!

Ingredients (makes 4 servings)
1 cup Light sour cream
2 tbsp Classico basil pesto
1/2 tomatoes, diced
8 oz of your choice pasta / Gnocchi

Directions
Boil the water and cook your pasta according to the package directions.
While your pasta cooks, combine the sour cream and pesto in a small saucepan. Heat on medium-low heat and mix until well-combined. Add the tomatoes and cook until heated through. Cover and remove from heat.
Drain pasta and put into bowls. Add the pesto cream sauce.

It really is that easy and it tastes incredible!! We especially like ours with a side of cheesy garlic bread and Caesar salad. Enjoy!

School and Teaching has cut into posting!

Just a quick note: September hit with a whirlwind force and I have had limited time to blog about food. That being said, check back about once a week for updates. I have recently made the following tasties that I intend to share with you all:

Swedish meatballs
Better than ykw Cake!
Biscuits and Gravy
Pesto sauce with gnocchi
and many more delicious foods. I just have to type up the how to and share them with you!