Molten Lava Cakes

My friend made these for me a few times. I finally made it for myself and it was much easier than I expected. This recipe is the same as my friend's so you can just check it out there. Pioneer Woman also made them and you can find her pictorial recipe here.

Also, I like mine with vanilla ice cream, but whipped cream is still really good!

The Perfect French Fry

I've made these fries a few times and every time they turn out amazing! They are crispy on the outside and soft in the middle.

Spaghetti Squash Supreme

Being a cardiac nurse, I am trying to get my family to eat healthier. This tasted really good and I love that it has olive oil, no added salt, and is mostly vegetables. I am excited for leftovers!

1 medium spaghetti squash (4 lbs)
1 can (14.5 oz) diced tomatoes
2 Tbsp prepared pesto
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 c dry bread crumbs
1/4 c shredded parmesan cheese
1 lb boneless skinless chicken breasts, cut into 1/2 in cubes
1 Tbsp plus 1 tsp olive oil, divided
1/2 lb sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1/2 c chicken broth
1/3 c shredded cheddar cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave safe plate. Microwave, uncovered on high fo 14-16 minutes or until tender.

Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder, and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese;set aside.

In a large skillet, cook chicken in 1 Tbsp oil until no longer pink; remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer half of the squash, chicken mixture, and reserved crumb mixture. Repeat layers.

Bake, uncovered, at 350 for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown.

Loaded Baked Potato Soup

I've been in a soup mood lately and have been trying out various soup recipes on my family. This one was my own creation and it ended up very tasty.

4-5 Potatoes

2 cans chicken broth

3 tbsp butter

3 tbsp flour

1 1/2 cups of milk

2 green onions, chopped

bacon, cooked and chopped

sour cream

shredded cheese

seasoned salt

black pepper

Boil potatoes in chicken broth. Once the potatoes are tender, drain and save the broth for later. Mash potatoes.

Melt butter in separate sauce pan. Add in flour and stir until combined. Pour in milk and let it boil and simmer until thickened. Stir into mashed potatoes. Slowly add broth to desired consistency. Mix in cheese, seasoned salt and black pepper.

Serve with bacon, sour cream, green onions, and more cheese on top!

French Onion Soup

I made this soup this week when it was cold and rainy. It was warm and delicious. I got this recipe from my mom....so like most recipes from her, it is very vague and is meant to be improvised.

Ingredients

2 tsp butter

Onions, sliced

4 cans beef broth*

black pepper, a lot

salt

cayenne

French bread

mozzarella cheese

Saute onions in butter. Once the onions turn translucent (or, if you have the patience, when the onions caramelize), add the beef broth. Season the soup to your liking. I like lots of black pepper in mine, but it's whatever you like.

Serve with mozzarella sprinkled in the soup and toasted French bread.

*Note: Beef bouillon cubes can be substituted for the broth, but it does change the flavor of the soup. I notice a difference so I prefer the broth, but it's your choice. Try both and figure out if it matters to you.

Sausage Pumpkin Cornbread Stuffing

The ingredients are a little bizarre, but this is really, really good. I look forward to making it each Thanksgiving. It's sweet. It's spicy. And very savory. I love it!

3/4 Beef Smoked Sausage

1-2 jalapeño peppers, minced (check the hotness first, each pepper varies in spice.)

2- 8oz cornbread mixes

1- 15 oz can of pumpkin

1 -14oz can of chicken broth

1 cup of dried cranberries

1 tbsp tablespoon sage

Prepare the cornbread as directed on the box. You can make it the night before and then have it ready the next day.

Chop the sausage into small-medium sized chunks. Remove seeds from the jalapeño pepper and mince in a food processor (or manually mince it with a knife). In a large skillet cook the sausage and pepper over medium heat. Slowly add the cornbread, followed by the pumpkin, broth, sage and cranberries. Stir gently until combined. For dryer stuffing, omit all or part of the broth. (I like my stuffing on the moist side, so I usually add more broth until it reaches my desired consistency.)

Thanksgiving Recipes

With Thanksgiving coming up in a few weeks, I thought it would be great to share some of our favorite holiday recipes. I have a great stuffing recipe that everyone has to try. I hope to post that recipe soon....