I'm lovin' this!

I just had a burst of love for this dinnertime diva blog. I am so happy about it. I will post on it until I die. Thank you for your recipes! I also had a burst of love for you girls, too, just now!

This is kindof what I am looking like when I read our blog.

"Yes, another one for exotic [food] bingo. I'm lovin' this!"

Fruit Dip

So last night, I hurt my back and was laying in bed and realized I hadn't eaten since lunch time. I couldn't get up, so I just dreamed about all the things that I wanted to eat. I only wanted one thing, this amazing fruit dip. It is so easy and so good too. I love it with apples, grapes, fresh pineapple, and other delicious fruits. So for lunch today this is what I am having :)

One brick (8oz.) cream cheese (I use Neuffechel sp? cheese, it is just as good and less fat)
1 jar (7oz.) Marshmallow puff

Make sure the cream cheese is room temperature, it is creamier this way. Beat the two together with a hand mixer for best results. It is so good and not too sweet at all. I hope that you enjoy..I sure am!

Ghirardelli Milk Chocolate Chip Cookies

Well, I am sick of hanging onto the empty chocolate chip bag, and what better place to record one of our favorite cookie recipes? They work with any kind of chocolate chips but Ghirardelli is the best!
(makes 4 dozen cookies)

• 2 cups Ghirardelli Milk Chocolate Chips
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 1/4 cup unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup walnuts or pecans, chopped (optional - I don't like them in there)

Directions:

Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at meduim speed until creamy and lightened in color (about 4 minutes). Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips (and nuts if desired). Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

cake donuts

Christmas we made these and I of course ate a ton!

2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Three Cheese Chicken Penne

1 lb pkg Penne pasta
1-2 lbs Boneless/Skinless Chicken Breast
1 pkg (9 oz) Fresh Spinach (chopped)
1 tsp Dried Basil
1 jar Spaghetti Sauce (I used 1 can each of tomato sauce and diced tomatoes and threw in some oregano, etc.)
1/2 Onion- minced
4 cloves Garlic- minced
1 tbsp olive oil
4 oz Cream cheese- cubed
1 1/2 cups Shredded Mozzarella Cheese
1/2 cup Shredded Parmigiano- Reggiano Cheese

Pre-heat oven to 375*. Cook pasta. While that's boiling, work on the remaining ingredients.
Cook chicken in oil. Remove to a large bowl. Add garlic and onion to chicken drippings. Sautee until tender, add to chicken. Pour Spaghetti sauce in with chicken mixture. Add basil. Before you remove the pasta, add the chopped fresh spinach for about a minute. Then drain and add to bowl. Add cream cheese and 1 cup of mozzarella cheese. Mix well. Pour into baking dish and bake at 375* for about 15 minutes. Top with remaining mozzarella and parmigiano reggiano cheese. Bake for another 5- 10 minutes, until cheese starts to bubble. Garnish with chopped fresh basil.

one of my new favorites!