No-bake chocolate oatmeal bars

February 21, 2019September 7, 2022 Belinda

Everyone needs an easy, no-cook dessert in their lives.

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1 cup (2 sticks) salted butter
1/2 cup light brown sugar, packed
1 tsp pure vanilla extract
3 cups rolled oats
1/2 tsp ground cinnamon
1/4 tsp sea salt
1 cup milk chocolate chips
3/4 cup smooth peanut butter

Line an 8 x 8″ baking dish with parchment paper.
Combine the butter, brown sugar, and vanilla extract in a medium saucepan and heat over medium-low heat until the butter is completely melted, stirring to combine. Add the oats, ground cinnamon, and salt.
Cook and stir for about 5 minutes.
Pour 1/2 of the mixture into the prepared baking pan.
Spread and pack down.
Melt the chocolate chips and peanut butter in a liquid measuring cup in the microwave in 30 second increments, until fully melted.
Pour the chocolate mixture into the pan (reserving some) and top with the remaining oat mixture, packing down once again.
Drizzle the reserved chocolate mixture over the entire pan.
chill for at least four hours before serving.

Pasta · Poultry · Soup

Crack chicken noodle soup

February 21, 2019 Belinda

Another easy, tasty and comforting recipe for the whole family.

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3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1 oz.) packet Ranch dressing mix
1 cup crumbled bacon
1 1/2 cups shredded mild cheddar cheese
1/2 cup cream cheese, softened
8 oz. Thin Spaghetti or Angel Hair – uncooked

Combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down the heat to medium-low and simmer for 20 – 25 minutes.
Add the noodles and cheese and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired.

Meat · Pasta

Creamy French Onion Sausage Pasta

February 21, 2019 Belinda

If you love French onion soup, sausages and pasta, this is the recipe for you!

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2 tbsp olive oil
1lb spicy or sweet ground sausage
1 tsp onion powder
1 tsp garlic powder
1/2 cup cream cheese
1 onion, diced
1 tsp sea salt
1/ ground black pepper
1 (10.5 oz) can condensed french onion soup
2 1/2 cups beef broth
2 cups egg noodles
1/2 cup full-fat sour cream
1/4 cup freshly grated parmesan cheese

In a large soup pot over medium-high heat, heat the olive oil and add in the onions, sausage, onion powder, garlic powder, salt, and black pepper. Brown the sausage and mix well.
Pour the condensed french onion soup, cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.
Add the sour cream and grated parmesan cheese and stir.

Baking · Do-ahead

Paula Deen’s Ooey Gooey Butter cake

February 21, 2019September 7, 2022 Belinda

Sometimes you just have to post a Paula Deen recipe and this one is pretty darn good! Literally soft, creamy, ooey-gooey cake great served with ice cream.

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The cake
1 box yellow cake mix
2 large eggs
1 tsp. vanilla extract
1/2 cup butter, melted

The filling
1 (8 oz.) package full fat cream cheese, softened
2 large eggs
1 tsp. vanilla extract
1 tsp heavy cream
1/2 tsp salt
1/2 cup butter, melted
4 cups confectioners sugar

Preheat oven to 350 degrees F.
Spray a 9-inch by 3-inch round cake pan with baking spray or line bottom with parchment paper.
Combine the cake mix, eggs, vanilla and melted butter in a bowl until fully incorporated.
Press the cake mixture into bottom of prepared pan and get it as flat as possible.
Filling
In a stand mixer beat cream cheese, heavy cream, eggs, vanilla, salt and melted butter on medium speed until creamed.
Stir in the powdered sugar 1 cup at a time.
Pour the cream cheese mixture over cake mixture.
Bake for 35-45 minutes. Allow to cool before serving.

ENJOY!

Appetizers · Dairy-free · Do-ahead · Gluten Free · Meat

Incredible bacon jam!

February 21, 2019September 7, 2022 Belinda

This is the most delicious spread that can be used in so many different ways, including slathering on burgers.
The bacon is basically slow-cooked with onions, spices and brown sugar.

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1 lb thick cut hickory smoked bacon, finely chopped
2 medium white onions, diced
1/2 tsp salt
1/2 tbsp minced garlic
2 tbsp brown sugar
2 tbsp cider vinegar
1/2 tsp fresh ground black pepper
1/8 tsp ground cayenne pepper
1/2 tsp ground cumin
1/4 cup brewed dark coffee
1 tsp. balsamic vinegar

In a heavy skillet over medium heat, cook the bacon until crispy.
Remove all but 2 Tbsp. of the bacon grease.
Turn the heat to low and add in the onions and salt then cook until browned or lightly caramelized.
Stir in the garlic and cook for an additional 1 minute.
Remove all but 1/2 tbsp of the grease.
Add in the brown sugar, cider vinegar, black pepper, cayenne pepper, cumin, and prepared black coffee.
Let cook down until slightly thickened and lightly browned, or about 20-25 minutes.
Remove from the heat and stir in balsamic vinegar.
Serve warm or in the refrigerator in an airtight container or mason jar.

Pasta

Bacon cheeseburger pasta

February 21, 2019 Belinda

This is the perfect family meal and such great comfort food. From the website Myincrediblerecipes.com.

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8 oz elbow pasta, cooked according to package instructions
1 lb ground beef
12 slices thick bacon, cooked and chopped
1 1/2 cups beef broth
2 tsp olive oil
1 medium onion, diced
2 cloves of garlic, chopped
1/2 tsp Worcestershire sauce
3 tbsp tomato ketchup
2 tbsp cornstarch
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

In a large skillet, brown the ground beef, olive oil, onions & garlic until fully cooked.
Combine beef broth, ketchup, Worcestershire sauce, and cornstarch in a mixing bowl and whisk.
Pour into the skillet, along with the cooked elbow noodles.
Toss to combine and heat until simmering and sauce thickens.
Top with both cheeses and bacon and serve hot.
ENJOY!

Do-ahead · Vegetable sides

Low-carb cheesy zucchini gratin

February 21, 2019September 7, 2022 Belinda

Cheesy Zucchini Gratin is not only low carb, it is insanely delicious and loaded with garlic and the most heavenly cheesy cream sauce. Adults and children will both love it.

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1 large zucchini, sliced thin & cut in half circles
1/2 cup freshly grated parmesan cheese
4 tablespoons butter
1 small onion, sliced thin
1/4 cup of beef broth
1 cup cheese of your choice (mozzarella/asiago mix is great, also provolone/fontina works wonderfully too)
3 large cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon pepper
1/2 cup heavy cream

In a large oven proof skillet, melt butter with the onions until lightly caramelized, then add in the fresh garlic and saute for about 1 minute on medium heat.

Add in the beef broth, salt, pepper and the heavy cream into the onion/garlic mixture and stir to combine.

Allow it to slightly begin to bubble, then add in the parmesan cheese and stir.

Add in the sliced zucchini and cook an for an additional 5 minutes until softened..

Top with your cheese of choice evenly across the entire top and bake at 425F for about 12-15 minutes or until the cheese begins to brown to your liking.

lentils · Meat

Easy, tasty bollito misto

February 21, 2019 Belinda

This is a really gorgeous recipe from Gordon Ramsey. It’s simple to make and full of flavor.

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Serves 4-6

Olive oil
6 Italian fennel sausages (or Toulouse sausages)
8 oz Chorizo sausages, halved lengthwise
4 garlic cloves peeled and sliced
2 fennel bulbs cut into large chunks
4 celery stalks trimmed and thickly sliced diagonally
4 carrots peeled and sliced diagonally
8 oz Puy lentils
2 fresh Bay Leaves
1 tbsp roasted and ground fennel seeds
2 fresh thyme sprigs
3 cups chicken stock
Sea salt and freshly ground black pepper
Chopped flat-leaf parsley to garnish

Heat a large saucepan over medium heat and add a little oil. Cook the fennel sausages for 3–4 minutes until colored on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and cook for 2–3 minutes until they start to release their colored oil and begin to crisp up. Turn over and color on the other side for a minute or two. Remove and set aside with the sausages.

Add the garlic, celery, carrots and ground fennel seeds to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme sprigs. Stir well.

Add 2½ cups of the stock, then taste and season with salt and pepper. Bring to a boil, then lower the heat and simmer gently for 25–30 minutes until the sausages are cooked through, the lentils are tender, and the stock is well flavored. If the stock level drops too low while the lentils are cooking, top up with a little of the remaining stock.

Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.

Chocolate · Do-ahead

Marmalade-marbled chocolate brownies

February 17, 2019September 7, 2022 Belinda

The chocolate-orange combination is sublime and the British cookies called “Jaffa cakes” springs to mind. Marmalade is divine marbled through the gooey, chocolatey brownie.

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1/3 cup unsalted butter
2 oz unsweetened chocolate
1/2 cup light brown sugar
1/2 cup Seville orange marmalade
2 large eggs, beaten
1/2 tsp vanilla essence
2/3 cup flour
1/2 cup walnut pieces
1 pinch salt

Preheat the oven to 350 F. Butter a 9-inch square pan.
Melt the butter and chocolate together over low heat, stirring constantly.
Remove from the heat.
Add the sugar and marmalade and beat until blended.
Add the beaten eggs and vanilla essence; mix.
Add the flour, walnuts and salt. Stir to blend.
Spread in the pan.
Bake for 25 minutes or until the edges begin to pull away from the sides of the pan.
Cool slightly on a wire rack.