Chicken Parmesan Meatloaf

recipe from What’s Cookin’ Chicago?

Ingredients:

• 1 lb ground chicken
• 1 egg
• 1/4 cup breadcrumbs (Picky Apple Note: I substituted almond meal to keep it gluten-free)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup pasta sauce (homemade or store bought)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

As for the Reindeer Bites Cookies…what’s not to love?  These cookies are simple to make, and even though they look rather plain, there are so many wonderful add-ins: the coconut-shredded AND coconut extract, graham cracker crumbs AND pieces, caramel bits and chocolate chunks.  The batter of these cookies reminded me very much of the Samoas/Caramel deLite Girl Scout Cookies.  So yes, I indulged in cookie dough batter.  Again.  And suffered for it.  Again. You would think I would have learned my lesson by now….but I just couldn’t resist this delicious cookie dough!  I’m guessing Santa’s reindeer are going to enjoy these too.

Here’s the recipe, in case you want an extra special treat for the reindeer when they visit your house…

Reindeer Bites Cookies

recipe from Six Sisters Stuff

Ingredients:

• 1/2 c. butter flavored shortening (Picky Apple Note: I substituted real butter for this!)
• 1/2 c. butter, softened
• 1/2 c. sugar
• 1 c. brown sugar
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1/2 tsp. coconut extract
• 1/2 tsp. vanilla
• 2 c. flour
• 1 c. graham cracker crumbs
• 1 c. caramel bites
• 1 c. coconut
• 1 c. chocolate chunks
• 1/4 c. graham cracker chunks

Buttermint Drop Cookies

recipe adapted from Your Homebased Mom

Ingredients:

• 1/4 C butter, softened
• 3/4 C sugar
• 3/4 C brown sugar
• 1/2 tsp salt
• 2 eggs
• green food color, liquid or paste
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract (peppermint, not mint)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 C flour
• 8 oz. Andes Peppermint Crunch Baking Chips, divided

Preheat oven to 350 and line cookie sheets with parchment paper.

In your mixer beat together butter, sugars, and salt.  Add in eggs, food coloring, and extracts.  Add in baking powder and baking soda.  Mix in flour.  Add in 2/3 of baking chips reserving rest for the top.  Wrap dough in plastic wrap and refrigerate for 1-2 hours or until dough is chilled but not solid. (Picky Apple Note: I only let my dough chill for about 30 minutes, max, and they still turned out fine.  Just expect your cookies to spread out more if you don’t chill the dough.)

Scoop dough into balls and place on parchment lined cookie sheet.  Press 4-5 baking chips into each cookie .  Bake 9-10 minutes or until the edges begin to turn golden.  Let stand for 2 minutes and then move to cooling rack.

I’m sharing this post with The 2nd Annual Cookie Exchange at Tatertots & Jello.

True Texas No Beans Chili

recipe adapted from crazyhorseghost

Ingredients:

• 1/2 pound of bacon, cut into very small pieces
• 1 onion diced very fine (you can use red or white onion)
• 2 1/2 pounds of lean trimmed small cubes of beef brisket
• 1/6 cup chili powder
• 1/2 heaping tablespoon minced fresh garlic
• 1 teaspoon ground cayenne pepper (if you want spicier chili, add more!)
• 1/2 tablespoon cumin
• 1/2 tablespoon oregano
• 1/2 tablespoon ground sea salt
• 1/2 tablespoon black pepper
• 1 1/2 cans green chiles (each can is 4 ounces)
• 1 1/2 bottles Corona beer (you can also substitute apple juice)
• 14 ounces diced tomatoes
• 1/2 teaspoon coriander
• 3 ounces tomato paste
• 1/2 ounce unsweetened chocolate, very coarsely chopped

Place your diced up bacon , your diced onion and your garlic in a large skillet. Cook until your bacon is well cooked and brown before you rake the skillet into a large stock pot.

Now you will want to add all your other ingredients and bring your large stock pot up to a boil. Then reduce your heat to a low medium and cook at least two hours stirring your pot up from the bottom often to be sure your chili does not stick. After two hours reduce your heat to a low simmer and cook two more hours stirring often up from the bottom of the pot.

Your chili should now be done and ready to eat. Test it out by trying a couple pieces of your meat. It should be tender by now and starting to come apart. If its not tender keep cooking on simmer until your meat is tender. Add another 12 ounce beer or 12 ounces of apple juice if your chili gets to thick. If you want more hot add more ground cayenne pepper.

Serve chili with a garnish of shredded cheddar cheese , fine chopped cilantro , sour cream, a side of cornbread!

The trouble with eggs is that they can be tough for an on-the-go breakfast.  Eggs and bacon are more a leisurely weekend type of meal.  And it seems like no matter how early The Littlest Apple and I wake up (it’s been around 5:15 for the last two weeks), we always have trouble getting out the the door on time.  So when I saw this recipe on Pinterest, I thought it would be just perfect for a make ahead, grab-and-reheat savory breakfast, full of all those savory things I’m craving these days.  To make these little beauties, you layer shredded hash browns in the bottom of a muffin tin to create “nests” or “baskets” for your eggs and other toppings.  Then you simply crack an egg into each basket and top with bacon, cheese and whatever else your heart or pregnancy cravings desire.  These turned out great!  The only thing I might do differently next time is scramble my eggs first….I prefer scrambled eggs to having the yolk all in one big yellow clump.  But maybe that’s just me.

Hash Brown Baskets with Egg, Bacon, and Cheese

recipe from The Domestic Mama & The Village Cook

Ingredients:

• 24 ounces frozen shredded hash browns, thawed (or grate your own!)
• 2 tsp salt
• 1 tsp pepper
• 2 tablespoons oil
• 1/3 cup shredded cheddar cheese
• 12 eggs
• Toppings (bacon, shredded cheese, parsley, anything else you can think of!)

Take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.

Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.

Now, lower the oven to 350°F. Crack a medium egg into each “nest” and top with bacon bits, cheese and parsley flakes or whatever else you’d like!

Bake for about 13-16 minutes.

Gentle slide a knife along the edges, and gently pull up with a fork.

What’s your favorite savory breakfast?

Yum!  Those extra browned cheesy bits are my favorite!

Cheesy Garlic Breadsticks

recipe from Lauren’s Latest via Pinterest

Ingredients:

• 1/2 recipe Fail-Proof Pizza Dough (recipe below)
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese
• 1/4 pound mozzarella cheese (I like to use the real stuff and slice it)
• garlic salt and pepper (optional)

Preheat oven to 500 degrees with pizza stone inside. Mix butter and garlic in a small bowl and set aside. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}   Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of garlic salt and pepper, if desired. {That step is totally optional!}  Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

Don’t skimp on the cheese.  Use the good stuff and slice it.  Next time I’ll use even more!

Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey
• 2 teaspoons salt
• 2 tablespoons olive oil
• 3 cups bread flour (I’ve also used all purpose flour with success)

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.

Have you heard the urban legend about the Neiman Marcus Chocolate Chip Cookie Recipe?  Well, as the story goes, a lady and her daughter enjoyed a chocolate chip cookie at the NM Cafe in Dallas, then asked to buy the recipe since they loved the cookie so much.  Supposedly, the lady bought the recipe for “two fifty” thinking the waitress meant $2.50, but when she received her bill, the charge was for $250.  In her outrage, she shared the story (and recipe) with as many people as possible.

This urban legend is still circulating via email today, and you can read more about it here and here.

To refute this claim, Neiman Marcus published the infamous cookie recipe for free.  It is available online (and also included in their cookbook).  And although the story isn’t actually true (or IS it?), these cookies are truly delicious.

I think the key to their deliciousness is the instant espresso powder.  And before you coffee haters reject this one, you can’t even taste the coffee.  It simply enhances the chocolate flavor.  I promise!  My husband had his doubts too, but he loves these cookies as much as I do.  As with any recipe featuring chocolate, I think it’s super important to use good quality chocolate.  My go to chips are Guittard Semi Sweet Chocolate Chips.  Love them!  You can see them pictured below with my instant espresso powder of choice and my much-loved, well-worn recipe.

Neiman Marcus Chocolate Chip Cookies

recipe from Neiman Marcus

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons instant espresso coffee powder
• 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees F.  Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.  Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart.  Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.  Bake for about 20 minutes or until nicely browned around the edges.  Bake a little longer for a crispier cookie.

Honey Lime Chicken Enchiladas

adapted from The Sisters Cafe

Ingredients:

• 1 1/2 pounds chicken or pork, cooked and shredded
• 1/3 cup honey
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 1/2 cans green enchilada sauce (use mild or medium, your preference!)
• 1 pound (16 ounces) cheddar jack cheese (or use pepper jack for an extra kick!)
• corn tortillas

To Make Sauce: Mix together honey, lime juice, chili powder, and garlic powder.  Add to pork or chicken and let the sauce soak into the meat for about 30 minutes.

Twice Bake Potatoes

recipe from The Pioneer Woman

Ingredients:

• 8 baking potatoes
• 1 tbsp olive oil
• 2 sticks of butter, cut into pats
• 1 cup of crumbled bacon
• 1 cup of sour cream
• 1/4 teaspoon Lawry’s Seasoned Salt
• 2 tablespoons milk
• 2 cups grated cheddar/jack cheese, divided
• ground black pepper, to taste
• 2/3 of a green onion (omit if planning to freeze!)

Wash the potatoes.  Then use a paper towel to rub the olive oil all over the potatoes.  Place the baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.

Place the pats of butter in a mixing bowl.  Combine with crumbled bacon and sour cream.

Holding each potato in a dish towel (they’re HOT!), slice each potato in half lengthwise.  Then scoop the insides of each potato, adding to the mixing bowl.  Be careful not to tear the shell.

Lay the hollowed potato shells on a cookie sheet.

Use a potato masher to smash the potatoes in with the other ingredients.  Mix in Lawry’s, 1 cup of the cheese, milk and black pepper.  Mix well.  Stir in green onion (if using).

Fill the empty shells with the filling and top with cheese.

Bake in a 350 degree F oven for 15-20 minutes or until the filling is warmed through.

I heard/read somewhere (though I have no idea where) that frozen bananas can make a great substitute for ice cream if you pulse it in a food processor for a minute or two until it is a custard-y texture.  And it absolutely tastes like ice cream, particularly if you love Chunky Monkey Ice Cream.  I like to add chopped pecans, coconut and (sometimes) chocolate chips to mine.  A teaspoon or so of Nutella mixed in the food processor is pretty fantastic too!