Fudge Brownie Muffins

I've already posted the cheesecake version of these muffins here, but they deserve their own post! These are basically a brownie in a cupcake paper, but not as fudgy as my regular brownie recipe. The addition of cinnamon makes them extra special.

Fudge Brownie Muffins
1 cup butter
1/2 cup cocoa
4 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup mini chocolate chips

1. Preheat oven to 325 degrees. Line 24 muffin cups with liners and lightly spray them with non stick cooking spray.
2. Place butter and cocoa in a microwave safe bowl and microwave on high 1 minute for until butter melts; set aside.
3. Combine 4 eggs, 2 cups sugar, and vanilla in a large bowl. Add the butter and chocolate mixture, flour, cinnamon, salt, and mini chocolate chips. Stir until blended.
4. Using a large scoop, fill muffin cups with brownie batter. Bake for 25 minutes. Cool in pans for 10 minutes, then remove to racks to cool completely.
Makes 24 muffins.

Chicken Caesar Pasta Salad

It's starting to get warm! We've already had a few days in the 70s, and if I use my oven on those days, we bake too! I found another great summer main dish salad that we really enjoyed. This is a spin on a chicken Caesar salad with the addition of pasta and cheese to make it a meal. To really keep the heat out of your house, you could even grill the chicken outside. If you are feeling extra healthy add some veggies like cucumber or tomato.

Chicken Caesar Pasta Salad
adapted from yoga chef
1/2 cup plus 2 TBSPs Caesar salad dressing, divided (we like Kraft)
4 boneless, skinless, chicken breast halves
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded (shredding a brick is best)
6 oz penne pasta, cooked, rinsed with cold water, and drained
3 cups chopped romaine lettuce
1/2 cup croutons
Pepper to taste

1. Brush the 2 TBSPs of dressing onto both sides of the chicken breasts. Cook in a skillet or grill pan over medium heat for 4-5 minutes per side or until chicken is no longer pink in center. Remove from pan and let cool 15 minutes. Cut into chunks.
2. Combine cheeses in a small bowl and set aside.
2. Combine pasta and remaining 1/2 cup Caesar dressing in a large bowl. Add chicken and 1 1/2 cups of cheese mixture; toss well. Add lettuce, toss, and transfer to serving plates. Top with remaining cheese, croutons, and pepper.

Serves 6

Rice Krispie Treats

I had to add this recipe to my blog because it's definitely considered a staple. These are so easy to make and cheap too! You can turn them into festive treats for any occasion by adding food coloring, sprinkles, even dipping them in chocolate...so many possibilities!

Rice Krispie Treats

ricekrispies.com

3 TBSPs butter
1 pkg (10 oz.) mini marshmallows
6 cups rice krispies

1. Prepare a 9x13in pan by spraying with non-stick cooking spray. Also spray a spatula.
2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add rice krispies. Stir until well coated.
4. Using spatula evenly press mixture into prepared pan. Cool. Cut into squares.

Best if served the same day.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Calzone

I don't use ricotta in nearly enough recipes, but there's plenty in this one. :) I'm all about easy, so I make my dough in my bread machine on the dough cycle. The filling is lots of cheese and whatever toppings you like. We use ham and pineapple, pepperoni, olives, spinach, chicken, tomatoes, things we normally like on pizza. Dip in marinara or spaghetti sauce. Add a little crushed red pepper if you are brave.

Calzone
adapted from allrecipes.com
1 1/4 cups water
1 1/2 TBSPs white sugar
1 TBSP powdered milk
3 1/2 cups flour
1 tsp salt
2 1/4 tsps instant yeast or bread machine yeast

1 15oz. container ricotta cheese
2 cups shredded mozzarella
1 egg, beaten
1/2 tsp salt
Pizza toppings
Melted butter
Marinara sauce for dipping

1. To Make Dough: Place water, sugar, powdered milk, flour, salt, and yeast in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle.
2. After cycle is completed, remove dough from pan, divide into 4 equal parts, roll into balls, and set aside.
3. In a large bowl, combine ricotta, mozzarella, egg, and salt. Mix well. Add desired toppings and stir until combined (I use around 1 1/2 cups total of toppings).
4. On a lightly floured surface, roll out each dough ball into a 10 inch circle. Transfer each dough round onto lightly greased cookie sheets (I fit 2 per cookie sheet)
5. Spoon cheese mixture onto half of each dough round. Pull other half of dough up and over the filling. Seal edges with fork, or pinch closed. Cut small slits on top of calzone and brush with melted butter.
6. Bake at 400 degrees for 20 to 30 minutes, or until golden brown. If using two pans, rotate halfway through baking. Remove from oven and cool for 5 minutes. Serve with marinara sauce for dipping.
Makes 4 large calzones.

Neapolitan Cupcakes

I have an 11 year old! Teen years are approaching...aaaaah! These are her birthday cupcakes. I asked her what she wanted and she couldn't come up with anything (that we agreed on), so I told her I'd just figure something out. :) I used my Perfect Vanilla Cupcakes recipe, divided the batter up and added cocoa powder and strawberry jam to make the 3 flavors. I did the same thing with the frosting, made butter cream, divided it into 3 and added the flavors. I loved how they turned out! Just FYI...my frosting recipe makes a lot because I like to heap on the frosting. :)

Neapolitan Cupcakes
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup whole milk, room temperature
2 tsps vanilla extract
2 TBSPs cocoa powder
2 TBSPs strawberry jam

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5. Divide batter into thirds. Stir cocoa powder into one of the thirds. Stir jam into another.
6. Scoop about 1 TBSP of each of the 3 flavors of batter and drop into prepared muffin cups. Using a toothpick, swirl the batter in the muffin cups.
7. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12 cupcakes

Neapolitan Frosting
1 cup butter, softened
1/2 cup shortening
1 tsp vanilla
6-7 cups powdered sugar
2 TBSPs milk
2 TBSPs cocoa powder
1 TBSP strawberry jam

1. Beat butter and shortening until light and fluffy; 2-3 minutes. Add vanilla and mix until smooth.
2. Gradually add powdered sugar, scraping down sides of bowl as needed.
3. Add milk to reach desired consistency, scraping down sides of bowl.
4. Mix on medium-high speed for about 2 minutes.
5. Separate frosting evenly into 3 bowls. Add cocoa powder to one bowl and jam to another. Stir until combined.
6. Pipe onto cupcakes.

 Batter Divided

Slow Cooker Scalloped Potatoes and Ham

I read a few recipes for scalloped potatoes and decided to put together my own that had everything I wanted including ham, so that I could make it a main dish. This is a great way to use up some of your leftover Easter ham! You can really make this a bunch of different ways. I used russet potatoes and left the skins on. I sliced them very thin with a mandolin. I also used cheddar and monterey jack cheese, but you could use any kind you like. When the cheese melts into the sauce becomes a little greasy looking. If you want to, you can push the potatoes over and whisk the sauce a little to combine it before serving.

Slow Cooker Scalloped Potatoes and Ham
1 TBSP oil
1/2 cup onion
1-2 cloves of garlic, minced
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 tsp salt
1 tsp parsley flakes
Pepper to taste
2 1/2 lbs potatoes, thinly sliced
2 cups chopped ham
2 cups shredded cheese

1. Heat oil in a skillet on low/med heat and saute onion and garlic until onion is soft, making sure not to let garlic burn. Remove from heat and set aside.
2. In a bowl combine soup, sour cream, milk, salt, parsley, and pepper. Mix well. Add onion and garlic mixture and stir to combine.
3. Spray the inside of the slow cooker with cooking spray.
4. Layer 1/2 of everything in this order: potato slices, ham, sauce mixture, and cheese. Repeat layers with other half.
5. Cook on low 6-7 hours or high for 4 hours until potatoes are tender. (If your slices are thick it will take a little longer to cook)

Parmesan Asparagus

Over the past few weeks, every time I passed through the produce section at the grocery store, the asparagus called to me...very strange. It must have been because it looked so fresh and spring like. I looked on pinterest for a recipe, because if I'm cooking asparagus, it has to be good (or my kids won't eat it). :) I found this simple recipe and already had the Parmesan in my fridge. Result: 10yo loved it. 8yo and 6yo were very against trying it, but after much persuading they were shocked to find it tasted good. 3yo wouldn't touch it, which is normal for him right now. :/ For the 1/4 cup of shredded cheese on the top, I grated some of a Parmesan brick with my microplane right onto the asparagus. I like shredding the brick because melts better than the pre-shredded Parmesan from the store. This would be a great addition to Easter dinner.

Parmesan Asparagus
ellaclaireinspired.com 
1 bunch Asparagus, washed and ends trimmed
1 cup water
1 TBSP butter
1/4 tsp garlic salt
1/4 tsp pepper
2 TBSPs grated Parmesan cheese (the powdered stuff)
1/4 cup Parmesan cheese, shredded

1. Put asparagus in a pan wide enough to hold them without bending their heads. They can overlap each other if they need to. Add water and place on high heat on the stove.
2. Cook, covered, on high for 4-6 minutes, depending on the thickness, until asparagus is tender, yet still nice and firm. Carefully shake your spears back and forth halfway through your cook time.
3. Remove from heat and drain. In the same pan, add butter, garlic salt, pepper, and grated Parmesan over your spears, and begin to saute them over medium high heat until butter is melted and the Parmesan begins to get gooey and lightly browned, but not burned. Some will crust on the pan and you can scrape it off.
4. Remove from heat. Sprinkle with a handful of shredded Parmesan and serve.