Creamy Broccoli & Sun Dried Tomato Orzotto

I am so tired of rain.
It feels like it is never going to stop. I am pouty like the kids in "The Cat in the Hat"

Since no 6 ft cat is going to come walking through my door
(he's not...right?)
I needed to find something that would make me smile with all this gloom.

Comfort food comes in all shapes, sizes, and colors.
Pasta + cheese + slow cooked flavor= beating those rain drop blues!
This came from a Pampered Chef cookbook, it took no time at all and was delicious!

Ingredients:

1 Medium onion

3 Garlic Cloves (minced)

2 Tsp olive oil

1 ½ Cups uncooked orzo pasta

3 ¼ Cups vegetable broth

¾ Cup dry white wine

1 Jar (8oz) sundried tomatoes in oil (drained and patted dry)

1 Head broccoli (about 2 cups)

2 oz parmesan cheese

6 oz mascarpone cheese

Directions:

1. Heat oil in skillet over medium high heat for 1-3 minutes

2. Finely chop onion

3. Add onion and garlic to oil and cook 30-45 seconds or until fragrant

4. Stir in orzo pasta

5. Add broth and wine, cook uncovered 14-16 minutes or until almost all liquid is absorbed and orzo is tender

6. Remove skillet from heat. Add tomatoes and broccoli.

7. Cover, let stand for 5 minutes.

8. Add cheeses, mix well

Note: An additional ¾ cup broth can be substituted for the wine

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Just noticed my Parmesan cheese is missing. Whoops!

This recipe was shared with:
Monday: Pioneer Momma, Kitchen Table Art, New Mama Diaries, Call Me PMC, The Chicken Chick, Flour me with Love, Make Ahead Meals for Busy Moms, A Pinch of Joy, Feeding Big, Jam Hands, A Southern Fairytale, Uncommon Designs, Jambellish, All Things Fee, Boogieboard Cottage, Mom's the Word
Tuesday: Inside Bru Crew Life, Pint Sized Baker, Yesterfood, A Peek into my Paradise, The Road to 31, Cornerstone Confessions, New Mrs Adventures, My Joy Filled Life, Our Table for Seven, Mandy's Recipe Box, Kathe with an E, Sweet Silly Sara
Wednesday: Buns in my Oven, Crafty Allie, Lady Behind the Curtain, Dizzy Busy and Hungry, The Newlywed Pilgrimage, Wine and Glue, White Lights on Wednesday, Gingersnap Crafts, Sew Crafty Angel, Mom's Test Kitchen, Lemoine Family Kitchen
Thursday: Sweet Haute, Lambert's Lately, Sweet Bella Roos, What's Cooking Love, Saving 4 Six, Miz Helen's Country Cottage, Endlessly Inspired
Friday: The Grits Blog, Hungry Harps, Craft Dictator, A Conquered Mess, AKA Design, The Daily Dish, O Taste and See Blog, The Better Baker, Love Bakes Good Cakes, Thirty Handmade Days, Angel's Homestead, Morsels of Life, Tales of a Kansas Farm Mom, Cooking with Curls
Saturday: Yummy Healthy Easy, Will Cook for Smiles, Cheerios and Lattes, What's Cooking with Ruthie, Six Sisters Stuff, Sewlicious Home Decor, Raising Memories
Sunday: A Peek into my Paradise, Denise Designed

Chocolate Tiramisu Cakes

While thumbing through an older Pampered Chef recipe booklet, I came across this recipe. I have a soft spot for bite sized desserts. It just feels so indulgent...without really being so.

Guilt free (or at least less guilt) desserting!

Of course the picture in the cookbook shows these cakes with perfectly piped topping. Mine are a little more "rustic" looking. That being said, darling daughter spent quite some time yesterday trying to convince hubby and myself that we shouldn't bother tasting them. As she says "nope, they are horrible. You won't like them. Can't waste food though, so I will just be the one to eat them and save you the pain".
Oh she thinks she is so sly!

My batter was very crumbly, but I just smooshed it into the pan and crossed my fingers. Everything came out intact, so I guess that is OK.
(If you make these, let me know if you have the same problem)


Ingredients:
Cake
1 Small package (9oz) devil’s food cake mix
¼ Cup sour cream
1 Egg
1 Tbsp water
1 Tbsp instant coffee granules
⅓ Cup coffee liqueur

Filling and Topping
1 ½ Cups thawed frozen whipped topping
8 oz Marscarpone cheese
¼ Cup powdered sugar
2 Tsp vanilla extract
Unsweetened cocoa powder (optional)

Directions:
1. Preheat oven to 350
2. Spray cups of a mini muffin pan with non-stick cooking spray
3. Combine cake mix, sour cream, egg, coffee granules, and water, mix.
4. Divide batter evenly among cups.
5. Bake 8-10 minutes
6. Meanwhile, place whipped topping into a large resealable plastic bag; secure and set aside.
7. Combine cheese, sugar, and vanilla; mix until smooth
8. Place filling into an additional resealable plastic bag; secure and set aside.
9. Remove cakes from oven. Using a tool, press tops of cakes to make slight, bowl shaped, indentations
10. Move cakes to cooling rack. Brush tops of each cake with coffee liqueur.
11. Cool completely
12. Trim both corners of both bags. Pipe filling over cakes.
13. Pipe whipped topping over filling
14. Sprinkle with cocoa powder, if desired

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This recipe was shared with:

Monday: Flour me with Love, Pioneer Momma, The Chicken Chick, New Mama Diaries, A Bright and Beautiful Life, Call me PMC, Make Ahead Meals for Busy Moms, Adventures in Mindful Living, Feeding Big, A Southern Fairytale, A Pinch of Joy, Craft O Maniac, Inside Bru Crew Life, Uncommon Designs, Jambellish

Tuesday: Our Table for Seven, Mandy's Recipe Box, Cornerstone Confessions, Pint Sized Baker, Chef in Training, The Road to 31, Memories by the Mile, My Joy Filled Life, Kathe with an E, Sweet Silly Sara

Wednesday: Dizzy Busy and Hungry, Recipes for our Daily Bread, From Gate to Plate, White Lights on Wednesday, Wine and Glue, Buns in my Oven, Gingersnap Crafts, Sew Crafty Angel, Moms Test Kitchen, Lady Behind the Curtain, Crafty Allie, Mostly Homemade Mom, The Newlywed Pilgrimage, Lemoine Family Kitchen, Gooseberry Patch

Thursday: Kiddie Foodies, Whats Cooking Love, Lambert's Lately, Saving 4 Six, Embracing Change, Sweet Haute, Sweet Bella Roos, Miz Helen's Country Cottage

Friday: The Grits Blog, Play Party Pin, Endlessly Inspired, Hungry Harps, A Little Clarification, Daily Dish, The Country Cook, Love Bakes Good Cakes, Craft Dictator, Thirty Handmade Days, Angel's Homestead, Tales of a Kansas Farm Mom

Saturday: Simply Gloria, Made from Pinterest, Coffee with us 3, Six Sister's Stuff, Cheerios and Lattes, Sewlicious Home Decor, Raising Memories, Northeast Bloggers

Spumoni Swirl Brownies

This recipe also came from a Pampered Chef cookbook, but a quick Google search gave me no web page to link to. Oh well, I tried!

I have never actually had spumoni ice cream....but I am thinking I would love it. All the flavors are ones I like, especially the cherry and pistachio!

Watch your brownies while cooking. The original recipe calls for 18-20 minutes. Mine were still raw and liquid in the middle after 20. I ended up cooking them for about 30-35, and that still left them gooey like I enjoy.
Know thine oven!


Ingredients:
½ Cup plus ¾ Tsp vegetable oil, divided
¼ Cup shelled pistachios
1 Jar (10 oz) marachino cherries (drained)
8 oz cream cheese (softened)
¼ Cup powdered sugar
2 Tsp almond extract
5 drops each green and red food coloring
1 Package fudge brownie mix
3 Eggs
¼ Cup water

Directions:
1. Preheat oven to 375
2. Lightly brush 9 x 13 inch pan with ¾ tsp oil
3. Finely chop pistachios, and also cherries (keep separate)
4. Combine cream cheese and sugar, mix until smooth
5. Place half of the cream cheese mixture into a separate bowl
6. To one half, add pistachios, almond extract, and green food coloring
7. To remaining cream cheese mixture, add half of the cherries and red food coloring
8. Combine brownie mix, egg, remaining oil, remaining cherries, and water. Mix well.
9. Pour batter into pan. Add colored mixtures to the top. Using a knife, swirl red and green for a marbled effect.
10. Bake 18-20 minutes.

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Ingredients: Yes, I shelled the pistachios myself

So bright and pretty! Would be cute for Christmas.

This recipe was shared with:
Monday: Jam Hands, A Bright and Beautiful Life, Adventures in Mindful Living, Flour me with Love, Make Ahead Meals for Busy Moms, Pioneer Momma, A Southern Fairytale, New Mama Diaries, Call me PMC, The Chicken Chick, A Peek into my Paradise, Feeding Big, A Pinch of Joy, Uncommon Designs, Craft O Maniac
Tuesday: Pint Sized Baker, Our Table for Seven, Yesterfood , A Peek into my Paradise, Cornerstone Confessions, Chef in Training, Kathe with an E, Inside Bru Crew Life, The Road to 31, Mandy's Recipe Box, My Joy Filled Life, This Ole Mom, Sweet Silly Sara
Wednesday: Dizzy Busy and Hungry, Crafty Allie, From Gate to Plate, Sew Crafty Angel, The Newlywed Pilgrimage, Lambert's Lately, White Lights on Wednesday, Buns in my Oven, Ginger Snap Crafts, Mostly Homemade Mom, Jam Hands, Mom's Test Kitchen, The Tasty Fork, Lady Behind the Curtain, Lemoine Family Kitchen
Thursday: The Grits Blog, Saving 4 Six, Miz Helen's Country Cottage, Embracing Change, Sweet Haute, Sweet Bella Roos, What's Cooking Love
Friday: Endlessly Inspired, Craft Dictator, Play Party Pin, A Conquered Mess, A Little Clarification, The Better Baker, Love Bakes Good Cakes, Dizzy Busy and Hungry, Thirty Handmade Days
Saturday: Angel's Homestead, Made From Pinterest, Beauty Through Imperfection, The Bitter Side of Sweet, Sewlicious, Cheerios and Lattes, Six Sister's Stuff, Mommy on Demand
Sunday: Denise Designed

Taffy Apple Tartlets

Yet another Pampered Chef recipe!

I have a friend who lives in FL, and we are always trying to surprise each other with great things in the mail.
It makes for a smiley day, don't you think?

I had made these and packaged some up to send to her.
Needless to say, she was pleased!
She was even a good girl and decided to share with her man.

Ingredients:

¼ Cup dry roasted peanuts

2 Lg granny smith apples (peeled, cored, and diced)

¾ Cup caramel sauce

2 Tbsp all purpose flour

1 (15 oz) package refrigerated pie crusts (softened)

12 caramels (unwrapped)

Directions:

1. Preheat oven to 400

2. Chop peanuts, set aside

3. Combine apples, ½ cup caramel sauce, and flour. Mix well.

4. Microwave apple mixture on high 5-6 minutes or until bubbling and thickened.

5. Stir apple mixture and set aside

6. Unroll one pie crust onto lightly floured surface

7. Using a cutter, cut 12 circles out of the dough

8. Press dough circles into a mini muffin pan

9. Repeat with other dough

10. Cut caramels in half. Place one piece in each dough cup.

11. Spoon apple mixture evenly into shells.

12. Sprinkle with peanuts

13. Bake 14-16 minutes or until edges are golden brown

14. Drizzle with remaining caramel sauce

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This recipe was shared with:
Monday: Flour me with Love, Pioneer Momma, New Mama Diaries, Kitchen Table Art, Jam Hands, The Chicken Chick, Call me PMC, A Southern Fairytale, Inside Bru Crew Life, Pint Sized Baker, Feeding Big
Tuesday: Anyonita Nibbles, Mandy's Recipe Box, Chef in Training, The Country Cook, Yesterfood, Table for Seven
Wednesday: Recipes for our Daily Bread, Dizzy Busy and Hungry, Wine and Glue, Lady Behind the Curtain, Crafty Allie, Lemoine Family Kitchen, Buns in my Oven, Real House Moms, Ginger Snap Crafts, Mostly Homemade Mom
Thursday: Sweet Haute, Lamberts Lately, Saving 4 Six, It Bakes me Happy, Embracing Change, Miz Helen's Country Cottage, Sweet Bella Roos
Friday: Craft Dictator, Play Party Pin, Love Bakes Good Cakes, Anyonita Nibbles, A Peek into my Paradise, Endlessly Inspired
Saturday: Six Sisters Stuff, Cheerios and Lattes, Will Cook for Smiles, The Better Baker, Coffee with us 3, Yummy Healthy Easy

Mint Triangles

I was given, during one of those at home parties, a Pampered Chef mini cookbook. I have made some of the desserts in it, and they have all been good.

The girl child and I spied these in the book and started drooling. Not to mention, hubby is anti-mint chocolate (some weird childhood thing. Whatever.) so we knew we could make them and have them be safe, and ours, and yummy.

I got all the ingredients, with the exception of the almond bark. 4 stores I went to! No almond bark, no candy melts, no white dipping chocolate. Nothing. :::sigh:::
There were a few things I was ordering from Amazon, so I added some candy melts to the order.

In the meantime...my mother came to visit.
My mother has a sweet tooth like you only read about!
I kept chasing her away from the "snack shelf" to make sure she didn't eat my mint cookies!

Package arrived....dessert was made.

Since then, I have been to TONS of stores...and they ALL have almond bark or candy melts. :::sigh:::

Ingredients:

Crust

2 (10 oz) packages of fudge covered mint cookies

½ Cup butter

1 ¼ Cup semi sweet chocolate morsels

Filling and Topping

10 oz Vanilla Almond Bark

1 (8 oz) package cream cheese, softened

1 Tsp peppermint extract

6 Drops green food coloring

¼ Cup semi sweet chocolate morsels

Directions:

Crust

1.  Place half of the cookies in a large resealable bag. Crush into very fine crumbs. Repeat with remaining cookies.

2. Place butter and chocolate morsels in small bowl. Microwave on high for 1-1.5 minutes or until butter is melted.

3. Stir until smooth

4. Add chocolate mixture to crumbs, mix until all crumbs are moistened.

5. Spread moistened cookie mixture over a small/medium sheet pan. Pack firmly using hands.

6. Place into freezer for 10 minutes.

Filling

1. Microwave almond bark, uncovered, on high 2-3 minutes. Stir every 30 seconds until bark is mostly melted.

2. Stir until smooth.

3. Whisk in extract and food coloring

4. Spread filling over crust, set aside.

Topping

1. Microwave remaining morsels, uncovered, on high 30-45 seconds or until melted.

2. Place in small resealable bag, twist top, and cut off corner.

3. Drizzle over dessert.

4. Let stand until chocolate is firm.

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My candy melts I searched high and low for

Soooo rich! Make sure you have milk on hand!

This recipe was shared at: The Lady Behind the Curtain, The Tasty Fork,  White Lights on Wednesday, Buns in my Oven, Lambert's Lately, Sugar and Dots, What's Cooking Love, Saving 4 Six, Embracing Change, Gooseberry Patch, The Bitter Side of Sweet, Sweet Haute, The Grits Blog, The Brambleberry Cottage, and With a Blast

Chocolate Raspberry Cookie Trifle

I won a Pampered Chef cookbook at a party once. One of those deals where you get a ticket for showing up on time and then tickets are drawn from a hat.
I never win anything...yay me!

Hubby dearest came to me one day with this thin booklet made entirely out of dust.
It was my prize winning cookbook, it had fallen behind something and I never thought about it ever again until he found it.

Time to use it!

We had no homemade sweets in the house, and our fave neighbors were celebrating their anniversary. Such a dessert is easy enough to make in halves....since we don't need much, and they deserved some.

I decided to make this trifle, and it was incredibly delicious!
I used unsweetened raspberries though, and I think it was the best part. The tart really set it apart with all the sweet in this dish.

Ingredients:
1 Cup milk
1 Package (3.3 oz) white chocolate or vanilla instant pudding
1 Tub (16 oz) whipped topping (thawed)
1 box (12 oz) vanilla wafers
1 Cup milk chocolate morsels
1 Jar (12 oz) seedless raspberry jam
1 Bag (12 oz)  frozen sweetened raspberries (not in syrup) (thawed)

Directions:
1. Combine milk and pudding mix. Whisk until mixture begins to thicken.
2. Reserve ½ cup of the whipped topping
3. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
4. Combine chocolate morsels, reserved whipped topping, and half of the jam in a small microwavable bowl.
5. Microwave on high 40-60 seconds, or until melted, stirring after each 20 seconds.
6. Stir melted ganache mixture until smooth. Reserve ¼ cup for garnish.
7. Place remaining jam into a microwavable bowl. Microwave on high 30-60 seconds or until melted.
8. Place berried into a bowl, pour jam over berries, stir gently.
9. Set aside 16 cookies for garnish. Break remaining cookies in half.
10. To assemble, place one third of the broken cookies into the bottom. Layer one third of the raspberry mixture. Top with one third of the pudding mixture, and one third of the ganache.
11. Repeat layers two more times.
12. Finish with a smooth layer of ganache. Place reserved cookies on top of trifle.

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I had vanilla pudding on hand, so I used that instead of white chocolate

The world's shortest, ugliest trifle! I should have piped in the ingredients, and it would also be prettier if I didn't make one for the neighbors too (this is only about half of the trifle)

This recipe was shared with: Daily Dish

Meatball Stew

One of the joys of having "at home" parties are the little recipe cards you get to keep.
This one came from Pampered Chef.
I have made it a couple of times, and it's quite yummy, especially on a cold night!

Ingredients:
1 Cup coarsely chopped carrots
½ Cup coarsely chopped onion
1 Cup sliced mushrooms
1 Tsp vegetable oil
2 Garlic cloves (pressed)
16 oz fully cooked meatballs
1 (12oz) jar beef gravy
1 (8oz) can tomato sauce
½ Cup frozen peas
½ Tsp dried thyme
1 package refrigerated bread sticks

Directions:
1. Preheat oven to 375
2. Coarsely chop carrots and onion. Slice mushrooms.
3. Heat oil in large skillet over medium heat.
4. Add carrots, onion, mushrooms, and garlic. Cook and stir 3 minutes.
5. Add meatballs, gravy, tomato sauce, peas, and thyme; bring to a boil
6. Reduce heat, cook 5 minutes, stirring occassionally.
7. Pour mixture into casserole dish
8. Remove breadstick dough from package, do not seperate.
9. Cut dough evenly into 12 slices.
10. Places slices in a slightly overlapping circular pattern over meatball mixture, leaving center open.
11. Bake 27-30 minutes or until stew is bubbly and bread sticks are deep golden brown.

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