Dad's "Sundae" Birthday Cupcakes

I made these cupcakes as the dessert for my dad's birthday dinner. Thursday is actually his birthday, but since today was a rare occasion in which my brother and I were both off work, it was celebrated today. Aside from the insanely odd flavors you see here and there, my dad likes practically any kind of ice cream or frozen dessert. Neapolitan just happens to be one of his "go-to" flavors. That's where the inspiration for these cupcakes came from. If I were to do a cake, I would have made three different flavored cake layers, but the preference was cupcakes so here they are. Instead of making multiple batters, I made a chocolate cupcake paired with vanilla and strawberry buttercream. They were then topped with sundae sprinkles and a maraschino cherry. On the side was the optional caramel sauce and fudge for drizzling. Cute eh?

Sorry!

Sorry its been such a long time since I have updated with a new post but there will be more on the way. Over the past few months I have been adjusting to a new position at work with far more hours than before. I am still cooking often, but taking pictures and getting my recipes down on the blog has since been pushed to the side a bit.

I have however, missed the time I spent working on the blog and with therefore continue, I just can't say how often there will be updated posts. Stay with me and check back soon ;)

Balsamic Honey Mustard Chicken

The fact that I am posting a recipe with mustard in it is a bit ironic considering I can't stand it in any form; not even the smell. BUT, I made this for my brother when he requested a grilled chicken sandwich with a slice of Swiss. This is what I did for the chicken component and he ate the entire thing. The only thing we added for this sandwich of his was a toasted bun and cheese, but the chicken is fine on its own. The balsamic mixture will be used for marinating, not basting during the grilling process. If the chicken is marinated for a little while in it then the flavors will carry through without being too "in your face". If you'd like, you can make a bit more and leave it separate from the chicken until grill time.

Keep in mind that due to the honey in the marinade you only want your grill or grill pan on medium-high. Turn it up too high and the sugar will cause your chicken to char; and by that I don't mean grill marks.

2 TBSP balsamic vinegar
2 TBSP TBSP Dijon mustard
1TBSP honey
1 TBSP Olive oil
1/4 to 1/2 tsp Kosher salt, to taste
1/4 tsp garlic powder
1/8 onion powder
1/4 tsp thyme
6 Boneless skinless chicken breasts, pounded to about 1/2 inch thickness.

In a small bowl, whisk together the first 8 ingredients until well combined. Place chicken in a heavy duty resealable plastic bag and pour in the marinade. Get as much air out as you can, seal, and refrigerate for about 2 hours.

Preheat your grill or grill pan to medium high. Remove chicken from marinade, letting any excess drip off. Grill for a few minutes on each side until chicken is cooked through. Keep an eye on it to keep from charring and rotate when needed. Let rest a few minutes before serving.

For The Pantry - Balsamic Glaze

The concept of making a balsamic glaze is rather easy; it's a reduction of balsamic vinegar, and if desired, a touch of sugar or other sweetener. The process is not complicated but it does take a considerable amount of time for something so simple. That's why I usually have a bottle of good quality balsamic glaze.

In this case, good quality does not mean overly expensive. The quality is in the ingredients used. If there is a load of corn syrup or a long list of unpronounceable ingredients, pass on it. Which kind do I typically use?  Well, last year a Wegmans was built by my house and well, I am probably there too much. Their produce department in particular is wonderful and I love looking at their specialty products. While browsing one day I found a bottle of their balsamic glaze. Its delicious, and you don't have to babysit a saucepan of balsamic vinegar while it reduces. Obviously this would be ideal for a Caprese salad, but I have also used it with chicken and grilled flat bread sandwiches.

I am sure there are quite a few brands out there, but regardless of the brand, I highly recommend the product itself. I do prefer to make things from scratch, but if I don't feel like taking the time to simmer it down and I'm not making a berry balsamic reduction, for example, I usually go for this.

Still Here!

Though it looks as if I occasionally forget I have a blog I am still here and just as interested in expanding it. The only issue is, well, real life and work. I am adjusting to a few changes so once I get the hang of my scheduling I will add a bunch of good stuff on here! I am still cooking frequently but I must say that is the easiest part of the blog; recipe writing and posting is probably the most time consuming!

On another note, I will post some pictures of our garden soon as well. It's really starting to come alive now despite having to protect them from chilly (and unseasonable) overnight temperatures early last week.

Stay tuned ;)

Macaroni Salad

In my opinion, when it comes to summer side dishes, any kind of pasta salad is a good choice and we frequently make one to go with whatever my dad has cooking on the grill. Pasta salads are also good when you need to feed a crowd as it is fairly inexpensive and easy to put together. I have made them many different ways before one that seems to go over well with guests has been this macaroni salad. I actually happen to prefer an Italian style vinaigrette dressed pasta salad. Although, I don't have much of a choice since mayonnaise and I do not mix well (egg yolks). Others have made it clear, however, that macaroni salad is a favorite when it comes to cool summer side dishes. Just keep in mind that since this does have mayonnaise, it is important to take the proper care of it if the meal is served on your patio; it spoils quicker than a vinaigrette dressed salad.

Due to its versatility, I very rarely make the same pasta salad (or in this case macaroni salad) twice in a row. Sometimes I will add tomatoes, other times I don't. This one features diced onion, green peppers, and sweet colored peppers with a creamy dressing. Depending on the recipe, I like to add herbs for flavor and eye appeal. One of the best things about pasta salads is how colorful they are!

So keep this recipe hand and make this the next time you need a summer side to finish off your menu. Add
or take away ingredients to suit your preferences, but as I said, this one always brings compliments.

Macaroni Salad

Serves 10-12

4 Cups elbow macaroni

1 Cup light mayonnaise (I use the kind with olive oil)

2 TBSP Red wine vinegar

2 tsp to 1 TBSP White sugar

1/4 tsp Garlic powder

3 TBSP Milk (more if needed to reach desired consistency) 

Salt and Pepper to taste

1/3 Cups minced celery

1/2 Cup minced onion

1/2 Cup finely chopped green bell pepper

1/2 Cup finely chopped red, yellow, or orange sweet bell pepper

2 TBSP fresh minced parsley OR 1 TBSP dried

Cook macaroni according to package directions. Drain, and immediately rinse under cold water until cool. Set aside in a colander to drain completely.

Meanwhile, combine the mayo, vinegar, garlic powder, milk, salt, and pepper. When the macaroni is cool, transfer to a large bowl. Mix in the vegetables and gradually fold in dressing, leaving about 1/4 cup for later. Refrigerate for at least 2 hours. Stir in the reserved dressing and sprinkle with parsley just before serving. 

Enjoy!

Chocolate Cherry Chunk Cookies

I wanted to get a little creative with the classic chocolate chip cookie. Nothing wrong with the original, but its fun to switch it up from time to time. Though I do not make these for myself, I am well aware of the tasty (and popular) flavor combination of cherries and chocolate. These cookies have two kinds of chocolate and dried cherries mixed into a (yep..more) chocolate dough. Despite being different from your every day chocolate chip cookie, these have gone over well both in the household and at work.

The recipe here does not include nuts but if you would like to add them in there its fine, but you may need to slightly reduce the amount of other add ins in the recipe so the cookie is not "overloaded". Yes, there is such a thing...

You will want to remove these from the oven when they are puffy and beginning to set, but still soft in the middle. The will harden up as they cool and you do not want to over bake these, or really any cookie, but these are easier to do so than others so be careful.

Chocolate Cherry Chunk Cookies


1 Cup unsalted butter, softened
1/2 Cup granulated sugar
2/3 Cup packed brown sugar
1 tsp Vanilla extract
2 Large eggs

2 Cups all-purpose flour
2/4 Cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 White chocolate baking bar, cut into small chucks
3/4 Cup EACH Semi-sweet chocolate chunks (or chips) & sweetened dried cherries

Preheat your oven to 350 degrees. In a large mixing bowl, beat the butter, sugars, and vanilla until light and creamy. Add eggs, one at a time, beating well after each.

Combine the flour, baking soda, cocoa powder, and salt; gradually beat into creamed mixture. You will need to take a break or two to scrape down the sides of the bowl and such. Stir in your chocolates and cherries.

Drop by heaping tablespoons onto a baking sheet lined with parchment paper or ungreased baking sheets. Flatten the tops slightly and gently with your fingers. Bake in  your preheated oven for about 11-12 minutes or until the cookies are set, but still soft in the middle. Let cool on baking sheet for about 2 minutes before removing to wire racks to cool completely.

"Banana Split" Granola

Wow. It has been a little while since my last post. Sorry, just a lot going on in life outside of this blog and I got a bit distracted. But I am back for now with a new recipe for ya.

As I have mentioned, I enjoy making my own granola and frequently bake up a batch for my dad as well. Whats fun is that there are so many combinations you can put together for a granola to make it your own. Bananas happen to be one of the few fruits I do not care for but given that my dad likes them, I thought I'd get creative with banana chips. Though my first thought was a tropical mix, I did not have many of the ingredients so that will have to make its way on here at another time. What I did have was chocolate chips, freeze dried strawberry's (yummy in oatmeal), and dried cherries. I'd say that sounds like a banana split!

I got the freeze dried strawberries and banana chips at Target if you are having trouble looking for them.

Banana Split Granola

4 Cups old fashion oats
1/2 Cup wheat bran
1 tsp Ground cinnamon
Pinch of salt
1/4 Cup water
1/2 Cup honey
2 TBSP brown sugar
2 TBSP canola oil
2 tsp Vanilla
1 Cup banana chips (dried banana slices)
2/3 Cup freeze dried strawberries
1/2 Cup semisweet chocolate chips (you can use half white chocolate chips or butterscotch if you'd like)
1/2 Cup dried cherries

In a large bowl, combine the oats, wheat bran, cinnamon, and salt.

In a small saucepan, add the water, honey, brown sugar, canola oil, and vanilla. Place over medium heat, and whisk just until all is combined. The honey and brown sugar should be dissolved and blended. Give it a final whisk and pour over the oat mixture. Stir until well combined, (it helps to used a clean or gloved hand to do this).

Spread in an even layer onto two nonstick sheet pans. Bake at 275 degrees for about 50 minutes or until lightly browned, stirring every 15 minutes and swapping oven racks if necessary for even cooking. Let cool completely before stirring in the banana chips, freeze dried strawberries, chocolate chips (must be cool before adding as you don't want them to melt), and dried cherries. Store in an airtight container.

*If desired, you can also add nuts of your choice.

Getting Garden Happy!

Today we have officially hit 80 degrees here and it was beautiful out. Still hard to believe that a week ago we  woke up to a few 30 degree mornings but, regardless, I'm feeling Spring-y (not a word, I know). A few days ago I got some seeds started indoors and the garden already has a few things planted in it. We usually plant a few Spring vegetables early in the season knowing that if a frost does happen to come through, you simply plant over again. Sometimes cold weather want's to make one last appearance before Spring totally sets in but we have actually been lucky in the past.

Throughout gardening season, we plant a LOT and are garden is usually booming. Here is the long list of goodies we have available to us just feet from our house:

Tomatoes (several varieties)
Spinach
Zucchini
Yellow Squash
Sugar snap peas
Green beans
Lettuce
Cucumber
Peppers
Basil
Oregano

...and a few extras we like to try out here and there. Some years we will try some new herbs while others my dad will plant radishes. One day, (who knows, maybe this year) I will try out a few berry bushes, but considering I could eat a pound of strawberries in one sitting, I am not sure if it would be worth it. I will have to look into that one. Anyways, here's the garden all ready for some goodness! The garden happens to be in our side yard rather than back, so my house is not in the picture, but it is just a few steps away from it....can't ask for much more...

Tropical BBQ Pork Chops (or chicken)

Ok so I take back what I said in my last post as far as the weather. A taste of Spring was all we got for a day or two then it went back to 26 degrees yesterday at 6:30 in the morning. Its a lot better today, but I still don't think I will be bringing out my flip flops or anything. Not until it reaches high 70's or (even better) 80's will I be content. Actually, being a person that gets cold easier I have no problem with it being in the low 90's but I'm sure there are many who would disagree with me on that one.

Luckily, cold weather doesn't mean I can't get a taste of grilled chicken or grill a few pork chops for the family. I like to use a heavy-bottomed, good-quality, grill pan when the outdoor one is not a desirable option. Also, as I have mentioned before, the big grill in the back is my dad's and therefore I do not use it much. I will prepare the food before cooking, but the grill is the one thing my dad can call "his" when it comes to cooking and such. So if it's something for just myself or my dad is not available to fire up the outdoor grill, I bring out my grill pan. Though I use chicken breast if I am cooking this for myself, the picture below is of pork chops. The spices and sauce work great on either so use whatever you are in the mood for. You can vary the kind of juice you use and the variety of BBQ sauce. I have used both pineapple and peach mango juices with good results. This time around, I used pineapple with honey BBQ sauce.

Tropical BBQ Pork or Chicken

Serves: 6

Spice Rub:

2 tsp Garlic powder
2 tsp Dried thyme
1 tsp Ground allspice
1/2 tsp Chili powder
1/4 tsp Ground black pepper
1/4 tsp Salt
Cayenne pepper to taste if you'd like it spicy


Sauce:

3/4 Cup BBQ sauce
1/3 Cup pineapple, mango, or passion fruit juice (peach mango works well also)


1 TBSP Canola oil
6 Medium pork chops or boneless, skinless, chicken breasts





Preheat your grill or heavy bottomed grill pan to medium-high heat. If needed, pound your pork or chicken with a meat mallet to make uniform in size. This does not take a lot of force so don't over do it.

In a small saucepan, stir together the BBQ sauce and juice. Bring to a gentle boil, reduce heat, and let cook until slightly thickened. You don't have to reduce it but remember that the juice will give the BBQ sauce a thinner consistency.

Preheat your grill or heavy-bottomed grill pan to medium high.

In a small dish, combine all ingredients for the spice mixture. Gently rub over your pork chops or chicken and brush with oil. Place on grill, and cook until meat is done in the middle, turning once and basing with sauce during last few minutes of cooking. If you chose pork chops, you need to cook it to at least 145 degrees while chicken needs to be 165 degrees (internal temperature). For pork, 145 is the minimum temperature as determined by the USDA but that will leave it slightly pink in the middle. Though I do not eat pork, my family seems to prefer it when I cook pork to about 150 degrees and let it rest. No pink but still juicy and flavorful. Check this out for more info if you are interested Safe Cooking Temperatures . Remember chicken must always be cooked to 165 degrees; there is no "range" for it.

Serve with your warm tropical BBQ sauce.

It's (finally) Feeling Like Spring!

Though I would not call it warm and sunny quite yet, today has given me a glimpse of spring that I have been longing for since February. Don't get me wrong, I love winter around the holidays and there is nothing like an occasional snowfall, but considering my harsh feelings toward freezing cold temperatures, I am ready for spring once March gets here.

Today also happens to be my birthday (yes, its April fool's day) so I guess maybe that was a little gift to me. This week I will be starting a few plants indoors for our vegetable garden that I will occasionally post pictures of on here as things get going. This year I have decided to try something new; canning. I make home made tomato sauce all the time and I love a good spread of fruit preserves. Canning supplies was a part of my birthday gift this year. My next task is to read up on it so I can know what I'm doing and be ready to start this summer. Stay tuned for that one!

Happy April!

Chicken and Brown Rice Burritos

Chicken and Brown Rice Burritos is (at the moment) all I can think of as far as what to call these. At least it describes what it is right? Well, almost! Yes it's a burrito with chicken and rice, but it also packs peppers, onions, salsa and low fat cheese all wrapped up in a tortilla. I look for tortillas that are a bit on the healthier side when it comes to fat, fiber, and sodium but it has to taste good or its not worth it. I frequently use La Tortilla Factory wraps and tortillas but if you can't find them no worries. Any tortilla would probably work but its a good idea to glance at the nutrition facts. If it does not matter to you, then just go for whats on sale.

As far as seasoning, this recipe is mild but if you have a table full of heat seekers then its easy to spice up. Hot salsa or jalapenos will do the trick....

After assembling these guys I wrap them in foil and place in a warm oven to let the ingredients (especially cheese) really come together. Then whenever you or anyone else is ready for one, its hot and ready in the oven. That is particularly helpful if you have someone in your house with no schedule what-so-ever and there is no such thing as a "dinner time". I'm mostly speaking of teenagers and those with crazy work hours.

Use this the next time you're craving Mexican style goodness wrapped in a tortilla.

Chicken and Brown Rice Burritos

Serves 5-6

1 tsp Garlic powder

1 tsp Chili powder

1 tsp Cumin

1/4 tsp Salt

1/2 tsp Pepper

4 Boneless, skinless, chicken breasts (about 4-oz each)

1/2 Medium green pepper

1 Small to medium yellow or orange sweet bell pepper

1 Medium onion

2 TBSP Canola oil

2-4 Cloves of garlic, minced

3/4 Cup cooked brown rice (you could bump it up to a cup if you'd like more in there)

1 Cup salsa 

2 TBSP Fresh chopped cilantro

1 Cup reduced fat shredded cheddar or Mexican blend cheese

5-6 Tortillas; 10-in, (again, take a peek at the nutrition facts if you are concerned about sodium, fiber, etc)

Chicken:

Preheat oven to 350 degrees and lightly spray a baking dish (or baking sheet) with cooking spray or non-stick foil. Combine the spices and seasonings; rub over chicken. Place in your preheated oven and bake until juice run clear. Let sit until cool enough to handle and shred with two forks. Set aside. Turn oven temperature down to about 200 degrees.

Filling:

In a large skillet with raised sides, cook the peppers and onions in oil until crisp tender. Add garlic, cook and stir another minute or so. Add the rice, salsa, and shredded chicken to the pan. Gently stir over low heat until all is incorporated. Remove from heat; stir in cilantro and cheese.

To Assemble: 

Divide filling between 5-6 tortillas, depending on how "stuffed" you like them. Place the filling on one side of your tortilla, fold in the edges, and roll up like well, a burrito (if that makes sense). Wrap in foil, and place in your warm oven for at least 15 minutes or until ready to serve.

***If you are interested in having a quick, handheld meal in the future at your fingertips, these freeze quite well. Freeze them after assembly as there is no point in heating them further. I personally don't think melted cheese does well in the freezer so let the filling cool a bit before you add it. From frozen, the best way to reheat them is probably wrapped in foil and placed in a warm oven for a little while. You can also let them thaw a bit beforehand and cook them in the microwave. Depending on your microwave, you may want to start it at a lower power setting. You don't want part of the burrito burning hot while the rest is still cold.

Morning Glory Muffins

I will say that though I looked through many recipes for morning glory muffins in order to create this one, I didn't know much about the history behind it. Through a bit of research I found that Earthbound farm claims to have developed the first morning glory muffin back in the late seventies. I did not look into the details but to be honest I am not much of a history enthusiast so I will leave further research for another day. I do know however, how to make one and what goes into it.

At first glance, my impression of a morning glory muffin is that it contained quite a bit of "add-ins". Depending on what you are making, a lot of add-ins can ruin a dish if they are thrown in haphazardly, but in this case they work well together. Regardless of the recipe you look at, a morning glory muffin is going to have an array of ingredients. You will find a combination of fruits, vegetables (typically shredded carrot), and other additions like coconut, raisins, as well as nuts if they are desired. Given all of the ingredients you can find in morning glory muffins its clear that they are also pretty versatile. I mean, I find muffins themselves to be versatile when it comes to the kinds you can make and these are no exception.

Great as a morning snack or a way to effortlessly sneak a few nutrients into your lil' picky eater, these muffins are definitely worth a try. Remember you can add or switch up ingredients to suit your tastes. Dried cranberries could be used for the raisins, nuts can be added, and coconut can be omitted. Get creative with your spices too; a dash of cloves would be a tasty addition. Just don't get too crazy!

Morning Glory Muffins

1/2 Cup raisins
1/2 Cup hot water
1 Cup all purpose flour
1 Cup whole wheat flour
1/2 Cup sugar
1/4 Cup brown sugar
2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Salt


2 Large eggs
1 Egg white
1/3 Cup canola oil
1/3 Cup applesauce
2 tsp Vanilla extract
1/4 Cup pineapple juice (apple and orange juices work too)

1 1/2 Cups grated carrots
1 1/2 Cups peeled and grated apple
1/2 Cup shredded sweetened coconut


Preheat oven to 375 degrees and line 12 muffin tins with muffin liners. Pour the hot water over the raisins and let sit.

In a large bowl, combine the flours, sugar, brown sugar (which will leave a few lumps in your dry ingredients; that's fine), spices, and salt. In a separate bowl, whisk together the eggs, egg white, oil, applesauce, vanilla, and juice. Add to the flour mixture and stir until until just moistened. Drain your raisins. Mix together your carrots, apple, drained raisins and coconut; fold into batter until all is combined. Remember not to over mix!

Spray the prepared muffin liners with cooking spray (optional, but it makes the liner come off easier once baked). Divide batter among muffin tins. They will be quite full but that's OK, just be sure the batter does not come above the liner.

Bake about 20-25 minutes or until a toothpick comes out clean. Timing will vary depending on any substitutions you make or additional mix in's so keep an eye on them.

Remove from oven and let cool in the pan a few minutes before moving them to wire racks to cool completely. If you'd like, freeze a few to heat for a quick mid-morning snack or breakfast on the go. 

Makes 12 muffins

Beach Vacation Cake

Setting our clocks up an hour this past weekend and the nearly 70 degree weather we experienced the other day has given me the slightest glimpse of warm, sunny weather. I am totally ready for the warm weather now and to get you in the mood I thought I'd present to you a picture of the beach themed cake I made last summer. Yes, you read that correctly, I have had the picture and this post in mind since last July. My blog was not up and running until late fall/early winter and by that time a beach themed cake may have seemed seasonably inappropriate during the holidays.

I started with 2 cooled chocolate cakes baked in a 9x13-inch cake pan. You could make a smaller cake but remember that will leave you with less room to work with your decorations. I used a cake slicer to shave off the top of one cake to make it level. A filling of your choice can be added to this layer before placing the other cake on top. Be sure to not use too much filling and keep it away from the very edge. You probably won't need as much as you would think so be careful and be sure level it off as much as possible so your cake is not tilted. Fruit preserves or additional icing make for a good filling between your layers. Sometimes, it helps to put the cake in the fridge for a bit before you frost it as it results in less crumbs.

As far as the top layer I did not find it necessary to shave off the very top with a cake leveler but if your cake  baked with large peak or dome on top then you can do it. In that case, cut as cleanly as possible for minimal crumbs and be more gentle when applying the icing. Again, chilling the cake can help with that.

This is where you can get creative. Use white frosting over the entire cake. On one half, gently press graham cracker crumbs onto the side and top of the cake for the "sand" (that's some tasty sand right there). For the other, you will need to stir together some clear decorating gel and blue paste food coloring; this is your "water". Spread over the other half of the cake including the sides. Use just enough to look like water and cover the cake. Too much will give you goopy-ness (not a word but you get the idea).

So before we even get into the decorations, here are some basics you will need. I am not getting into specifics because the amount you will need will depend on the size of your cake:

-Cake of your choice, the bigger the better
-Home made or store bought white frosting
-Graham cracker crumbs
-Clear decorating gel (I used Wilton brand)
-Blue paste/gel food coloring

Once you have the basics, you can get creative with your decorations. I was able to find beach themed cake toppers for a few of my decorations but they don't necessarily have to be made to decorate a cake. Just remember to take them off before digging in. For the beach towel, I used AirHeads Xtremes which are basically a sour fruit roll up; unappetizing in my opinion but it worked. If you have gummy rings they would make a great inner tube or a gumball could be used as a beach ball.

I could go on and on about how to decorate a beach cake because it really does offer a lot of opportunity to get creative, but I will spare you another paragraph of rambling. So moving on, the picture below is the cake I made for my dads birthday last year. We celebrated it while visiting our beach house so I felt this cake was appropriate.

"Not so Naughty" Macaroni and Cheese

It seems as though most people don't outgrow their childhood love of macaroni and cheese. Aside from cooking it, I myself have for the most part lost interest in the dish. I know, I know, I am probably one of the few who does not want to dig into the cheesy stuff. So its no surprise that I find myself making it from time to time when the weathers cold and someone has a hankering. I also recently began making it for family get together's as well. No surprise, the dish that was initially made with children in mind is now requested by adults as well.

Macaroni and cheese is somewhat of an indulgent dish, especially if it's made without any modifications to a few of the ingredients. That is what I have done for this recipe. I still don't recommend you eat a heaping scoop of this everyday; you don't wan't to ruin the quality of the dish by overly messing with key ingredients. So yes, there is some butter and it is cheesy, but there is no cream or half-and-half involved. Instead, this recipe uses fat free (yay) evaporated milk. DO NOT use regular skim milk out of your fridge. Evaporated milk offers a similar consistency to cream without the fat content because the water has been well, evaporated. If for some reason you cannot find fat free evaporated milk, the low fat will work as well.

Once you have stirred the noodles into the cheese sauce and placed in a baking dish, you have two options. I have found that it stays super creamy if it is not baked in the oven but it then lacks that brown topping you get once it's browned in a hot oven for a few minutes. It is creamy and cheesy either way, but many times I let it set a minute or so and don't bother browning it; do whichever you prefer.

Remember you can always change the sharpness of the cheddar you use but I usually use a mix of sharp and medium or mild. To make it extra special, toss in some shredded Gruyere for a cup or two of the cheddar.

"Not so Naughty" Macaroni and Cheese
Serves about 6

4 Cups dried elbow macaroni
3 TBSP Unsalted butter
3 TBSP Flour
2 1/2 Cups evaporated fat free milk
2 1/2 Cups shredded cheddar cheese
1 Cup shredded reduced fat cheddar cheese
1/2 tsp Salt or to taste
1/2 tsp Ground black pepper, or to taste
Couple dashes of ground mustard (optional, I strongly dislike mustard so until recently I did not even consider adding it; and I still don't)
Extra cheese for sprinkling

Cook macaroni according to package directions for "al dente" pasta. Do not cook until its tender or you could end up with mushy mac and cheese.

Meanwhile, in a large saucepan, melt the butter over medium heat. Add flour and stir for about a minute or until very well blended. Slowly whisk in the milk and continue to whisk until smooth. Allow to come to a gentle boil while whisking constantly. Continue whisk to prevent scorching; reduce heat a bit and allow to cook a few minutes until thickened.

Turn off the heat; gradually whisk in your cheese until well blended. Add your salt, pepper, and ground mustard if using, (which again I do not but put in as much as you'd  like). Hopefully by now you have drained your noodles since I did not remind you to; now is the time stir them into the cheese sauce.

Now, from here you have two options. Whichever you choose, you are going to first pour the mac into a greased baking dish but you can either let it set for a minute as is, or top with a bit more cheese and brown it in the oven. The mac and cheese that is pictured above was simply sprinkled with cheese, and covered for a bit to let it "get comfy" in the dish. When the sprinkled cheese was melted, I served it up. If you would prefer a browned topping with slightly crispy cheese then throw it in the oven until it gets that way. Keep an eye on it though!

Timeout! Minor Kitchen Injury

Well, I was hoping to have some salsa chicken to post here but I will have to get the measurements and photos together another time. I was also considering putting together a warm mixed bean and corn salad but I'll wait until I make it again to get that post underway as well. While quickly preparing a meal last night, I managed to get my index finger in the way of my chef's knife. Not pretty, but its stitched up and fine now. Always a good reminder to pay attention when using a knife no matter how often you do it. Funny, I was not even making the meal for myself this time! I wanted to cook something for the family since I thawed out soup to warm me up. Its pretty chilly here especially when the sun goes down.

So in short, due to a minor injury from carelessly chopping away at cilantro, sauteing vegetables, and monitoring chicken cooking at the same time I was unable to get a recipe down for a new post. Minor setback I guess you could call it but more posts are on the way; none of which encourage you to injure yourself in the process. Always be careful with knives in the kitchen as life is usually better with fingers :)

Homemade Honey-Nut Granola

I first started making granola because it is a much better option for me with my peanut and nut allergy. There are some granola brands out there without nuts or the risk of cross contamination during packaging, but I found that I enjoy making it myself. Depending on what store bought granola you are looking at, sometimes it is healthier to make on your own too. Some of them are great, others not so much.

Though I make granola for myself, this recipe here is actually not one of them. As I am assuming you may have noticed from the title, it indeed contains nuts. Of course, you can leave them out with no problem if there is an allergy or flavor preference. I would probably categorize this mixture as a more traditional style granola. It blends together spices, honey, and vanilla to add just enough flavor. At some point I will put together other granola recipes with perhaps more distinct flavor and ingredient combinations. I have many on my mind so stay tuned for that one. In the meantime, this is a great go-to granola recipe. Enjoy it by itself or sprinkle over fruit and yogurt.

Before you read the instructions and think I have made a careless type-o, the oven temperature really is 275 and yes, it takes a little under an hour to bake. Why? Turn up the heat too much and half of the oats will burn while the others are barely done. Making it a slower process allows for even browning. The granola crisps up just right without burning. Be sure to stir it occasionally and place it in an even layer on your baking sheet.

4 Cups old fashion oats
1/2 Cup wheat bran
1/2 Cup sliced almonds
2 tsp Ground cinnamon
1/2 tsp Nutmeg
Pinch of salt
1/4 cup water or juice
1/2 cup honey
2 TBSP Canola oil
1 tsp Vanilla
1 1/2 -2 Cups mixed dried fruit pieces

In a large bowl, combine the oats, wheat bran, almonds, cinnamon, nutmeg, and salt. In a small saucepan over medium-low heat, stir together water (or juice), honey, and canola oil until blended. Remove from heat; stir in vanilla.

Pour the liquid over the oat mixture and stir until well combined. Spread in an even layer onto two nonstick sheet pans. Bake in a 275 degree oven for 50-60 minutes or until lightly browned, stirring every 15 minutes or so and rotating pans if needed (swapping racks). Let cool and add the dried fruit. The granola will continue to crisp as it cools down. Store in an airtight container.

For The Pantry - Merlot Wine Jelly

As embarrassing as it may be, I seriously enjoy browsing the shelves of the grocery store and I get excited when I see something new for the kitchen. Even if it is something I would not use for myself, I'm interested none the less. Catalogs like Williams-Sonoma and Stonewall Kitchen also get me very (probably overly) happy. Perusing through those pages of cooking equipment, tools, specialty food, and other kitchen items is similar to a 10-year old in a toy store; including the "oooooh I like this! This too!".

As far as specialty, gourmet, or just plain tasty pantry items, I will post the ones I have actually used or that I think is worth actually sharing (for good or bad reasons). If I were to do this for all that catches my eye in the kitchen department, I would probably get carpal tunnel from typing nonstop.

Let's start with this; Merlot Wine Jelly. Ironically, I actually can't take credit for finding this one. My mother got these off a QVC presentation by Colorado Mountain Jam and knew it was something we would like to try. I love fruit preserves, so I was happy to try it. Being a jelly, it is rather sweet and would be great as a warm dessert sauce, but can also be used as an ingredient with savory dishes too. For chicken or meat for instance, you can add it to the sauce you are making to accompany it with. I tried it with some herb chicken and it was great. As I said though, it is sweet, so using it as is on a savory item by itself is not something I would recommend. For the chicken I blended it with red wine vinegar (balsamic is great too), low sodium chicken broth, and shallots. If you would rather use it on beef simply swap out the chicken broth for beef. Red wine is probably used in more dishes with red meat than any other, but since I don't eat red meat I went with a chicken breast. If the rest of the family is hankering for a roast or braised beef any time soon, I will use it in there too.

All in all its a pretty unique product it made some darn good chicken. I can only imagine what it tastes like warmed over cold vanilla frozen yogurt. The company has many varieties of jam but if it is the wine that has you interested, they also have Cabernet Sauvignon and Chardonnay.

Curious for more? Here is where we purchased it from : QVC-Colorado Mountain Jams

Roasted Veggie Pasta Bake

There is something about roasting that seems to really intensify and bring out the flavor of vegetables. This pasta bake is a great way to use them for more than just a side dish. If I have the time and ingredients, I like to use homemade sauce for this recipe. Other times, I reach for a good quality jarred tomato sauce and there is not much of a difference; especially if you had an extra handful of fresh basil to it.  It's delicious made as is, but if your family would miss the meat too much you can add some in there. Though I made this a few days ago, I will certainly make this once we get our garden going but considering it was in the 20's the other day I don't think that will be any time soon. Luckily, I am usually able to find quality fresh produce in during winter that work just fine.

For a change you could turn it into a "Veggie Pizza Pasta Bake" by omitting the squash and using mushrooms. Then simply sprinkle black olives on top with the cheese. It is a pretty versatile dish and you can add or take out vegetables to suit your taste.

Please note: I halved the recipe and baked it in a smaller dish when this photo was taken. If you follow the recipe as is, you will have more.

Roasted Veggie Pasta Bake

1 Medium green bell pepper
1 Medium orange, red, or yellow sweet bell pepper (doesn't matter the color)
1 onion
2 medium zucchini or yellow squash
2 Garlic cloves, minced
1 tsp Italian seasoning
2 TBSP Olive oil
Dash of salt to taste (remember the tomato sauce and other ingredients add a lot of flavor, so a pinch will do)
1 16-oz box ziti (penne will work too)
2 (24-oz) Jars tomato sauce; or homemade if you have the time
1 1/2 to 2 Cups reduced fat or regular shredded mozzarella cheese
1/2 Cup Shredded parmesan cheese
2 TBSP Minced fresh basil

Preheat the oven to 400 degrees (you will reduce the temperature later; this is just to cook the vegetables).Chop the vegetables into about 1-inch chunks, making sure they are all relatively the same size. Place on a baking sheet lined with non-stick foil. Drizzle with olive oil; sprinkle with Italian seasoning and a dash of salt if using. Gently toss to coat. Bake in the oven for about 20 minutes, stirring once, or until the vegetables are cooked but NOT overly soft. Its fine if they have a bite to them as they will continue to cook with the rest of the dish.

Reduce oven heat to 350. Cook pasta according to package directions for "al dente" pasta. You do not want to overcook here or you will end up with mushy pasta once it is baked. Drain pasta; stir in the vegetables and all but 1 cup or so of the tomato sauce.

Transfer half of the pasta mixture to a baking dish (9-in by 13-in will work) coated with cooking spray. Sprinkle with half of the cheeses. Repeat layers and sprinkle the basil over top. Cover with foil; bake at 350 for 25-30 minutes or until cheese is melted dish is bubbly. If desired, remove foil and increase oven heat to brown the top. Let sit a few minutes before serving.

"Loaded" Oatmeal Craisin Cookies

From what I can gather from pictures and weather reports, if you are in the northeast region of the U.S. and are able to access the internet or use electricity, you did alright. Luckily, Maryland was not in the path of the massive snowstorm like we were a few years back. In 2010, we had two snowstorms back to back. Don't get me wrong, I like snow, but if it keeps me in the house for over a day that is when I have a problem. Hopefully, if you were hit by the blizzard, everyone in your house is safe and (maybe) with electricity. Then, if you have the ingredients, you can also bake these cookies!

The recipe for these started off as a basic oatmeal raisin cookie. After a few adds-ins and modifications, a whole new cookie came out of it. These are a favorite of my dads but I have shared them with many others who would gladly grab handful (or two) of these.

As I'm sure you can determine from the title, these cookies are brimming with dried, sweet-tart cranberries. That's a pretty good cookie on its own, but the addition of white chocolate chucks, orange peel, and a bit of milled (ground) flax seed is what makes them "loaded". No, there is not enough of the flax in there for one to notice and as with the other add-ins you can leave it out; but remember its good for ya!

You can make these cookies as big (or little) as you want but remember that if you do not go by what I have put in the recipe, you will need to keep an extra eye on them during baking.

Like how they turned out? Try this. Omit the orange peel, swap the craisins with dried cherries, and use dark chocolate chucks. Those will probably get a thumbs up too.

"Loaded" Oatmeal Craisin Cookies

Yields about 2 dozen medium cookies

1 Cup (2 sticks) unsalted butter, softened

1 Cup packed brown sugar

2/3 Cup granulated sugar

2 Eggs

1 tsp Vanilla

1 TBSP grated orange peel/zest

1 Cup quick oats

1 Cup old fashioned oats

2 Cups flour

1 TBSP Ground/milled flaxseed

1 tsp Baking soda

1/2 tsp Baking powder

1/2 tsp Salt

1/2 tsp Cinnamon

Dash of nutmeg 

1 1/2 Cups dried cranberries

1 4-oz White chocolate baking bar (I use Ghirardelli), chopped or broken into small chunks

In a large bowl, beat together the butter and sugars until creamy. Add the eggs, one at a time, followed by the vanilla and orange zest. In a separate bowl, combine the oats, flour, flaxseed, baking soda, baking powder, salt, and spices. Gradually add to creamed mixture until well combined. Mix in cranberries and white chocolate.

Drop by heaping Tablespoons (about 2 inches apart) onto a parchment lined baking sheet. Bake at 350 degrees for 14-16 minutes. Let cool for a minute or two before removing to wire racks to cool completely. 

I Remember These!

Being in my 20's, I can't say that a majority of my childhood foods would be considered nostalgic yet; many of them are still around today, but they bring back memories. Sometimes I will see things while perusing the grocery store or internet and will think "HEY! I remember getting those!". Its actually a lot of fun to look back on toys, food, and other trends that were popular in the mid 90's and early millennium. No, its really not that long ago, but its a "grocery flashback" to my childhood. Maybe in 15 years or so I can say something like "back in the day" but when I do that now I just get cold stares from my elders.

Its interesting to see how products can change over a decade or two and with them so have my food preferences; much of this stuff I can't say I would find appetizing now but at some point they got my brother and I excited.

Some of these are still being sold and available in grocery stores while a few are only a thing of the past.

String Thing

Luckily, I was able to find a picture here because my description would probably confuse you without it. String Thing's were a "fruit roll up" and "Pull and Peel" type snack. The chewy fruit snack was placed on a flat piece of cardboard in a variety of patterns and designs. 

Danimal's Drinkable Yogurt

I happen to love yogurt but before I was dipping my spoon into Yoplait Light or Dannon Light and Fit, there was a time when Danimal's were quite the novelty. It is part of what started the yogurt smoothie craze that you can find much of in the dairy section of your supermarket. Take a few steps over to the kids yogurt area and these should still be there. Probably along side the Go-Gurt that we often froze to eat as a popsicle (or I guess a "yosicle"?).

CapriSun

CapriSun was (and still is) borderline annoying thanks to the packaging but these juice drinks somehow made it big. I guess you could say it was a new take on the juice box. I remember them being a popular refreshment on the beach or after playing outside during the summertime. Most of us got used to getting the straw in successfully but I am really not sure why they were initially made that way. It seemed to be all too tempting for some individuals not to give the package a squeeze and send juice erupting out the top. Manufacturers clearly did not want to stop with the "juice pouch" as you can now find apple sauce and other snacks in pouches too. Maybe as a kid that would have intrigued me but for now I will take my apple sauce with a spoon, thanks.

Bagel Bites

With a little help from YouTube I could probably recite the chorus to the jingle that appeared in the commercial for Bagel Bites. Despite the "pizza anytime" motto they had going there for a while we never had these for breakfast, but they sure did make for a fun lunch as a kid. That is, as long as you let them cool long enough to not burn the hell out of your mouth.

Push Up Pops

Whether at school or in your freezer, these were a real treat to get your hands on. I believe they may have came out with other flavors at some point, but the orange sherbet is what I remember. Oh what a bummer it was when you got to the end. You can still find similar treats in the grocery store but they will never replace the classic. 

Flintstones Vitamins

While we are on the subject of Flintstones themed products, I will turn next to the ever popular Flintstones Vitamins. No, being a dietary supplement this is obviously not considered a "food" item, but it brings back memories none the less. They were before the whole gummy vitamin trend that is now popular with kids and adults alike.   

Candy Necklace

Over the years, the candy necklace has evolved into bras and underwear, but its the necklaces that I remember getting excited about. The flavor of the candy itself was actually not so great (if you ask me) but the novelty of it being on that stretchy string and worn as a necklace was enough to make them popular for a while. Looking back though, when it came to eating them they were a bit messy, complicated, and left a sticky ring around your neck. Bet the parents were thrilled...

DunkAroos

I liked these for a short time until I ate them shortly before coming down with the flu. After that I lost much interest in them. That was probably a good thing as they were not what you would consider healthy, but for a dessert they were fun. Though the frosting was what got most people hooked, I liked the grahams just as much. I can't remember the last time I had one, but I do remember that crazy kangaroo on the box.

This is obviously only some of them. Look for a "part two" post sometime in the future. 

Balsamic Thyme Carrots

All you need are a few ingredients to make these guys! Only a handful of ingredients go into it but yet they come together to take carrots to the next level. I prefer a majority of vegetables on their own or lightly seasoned and usually don't go too crazy when cooking them. These carrots I enjoy very much as they take on the flavors of Thyme and Balsamic vinegar. Many times when I cook these for myself, I actually omit the honey. I find that cooked carrots take on a touch of sweetness by themselves but for those who enjoy glazed carrots they would probably prefer an additional touch of sweetness. A drizzle of agave syrup would work well too.

Both dried and fresh thyme will work well in this just know that dried thyme is more potent than fresh. Got rosemary too? It's also delicious in this!

BALSAMIC THYME CARROTS:

1 Pound baby carrots

2 TBSP Olive oil

2 TBSP Balsamic vinegar

1/4 tsp Salt

1/2 tsp Dried minced onion (or galirc if preferred) 

Dash black pepper

1 TBSP Fresh thyme leaves or 1 tsp dried thyme

Drizzle of honey (if desired)

Preheat oven to 400 degrees and line a baking sheet with non-stick aluminum foil. Place carrots on the baking sheet.

In a small bowl, combine the olive oil, balsamic vinegar, salt, dried minced onion (or garlic), pepper, and thyme. If you would like some additional sweetness, add a drizzle of honey. This works best with a wire whisk to incorporate the ingredients.

Pour over carrots and toss to coat. Bake at 400 for about 20 minutes, stirring halfway through. The carrots should just begin to brown and be cooked through. Adjust roasting time as needed depending on the thickness of your carrots.

Serves: about 5 

Spinach and Cheese Lasagna Rolls (Vegetarian)

I would consider cooking in general to be enjoyable but this recipe happens to be especially fun to make. Yes, it can get messy if you are not careful, but that's part of what makes it fun and offers a new take on  lasagna. It has very similar ingredients (almost identical) but prepared a bit differently. Lasagna rolls are well, pretty much what they sound like. Instead of noodles laying flat in the baking dish, they are rolled up with a filling. Tomato sauce, fresh basil, and cheese accompany the noodles that are then baked into a special dish to present at the dinner table.

There are actually a number of ways you could make lasagna rolls. You may notice that this particular recipe of mine uses fresh lasagna sheets. You can purchase them in the refrigerated section of your grocery store where they sell tortellini. I chose to use these for two reasons; they are relatively pliable without cooking and are wider in size. Accordingly, the noodles are cooked to perfection as the meal is baked and the wideness of the noodle helps keep in the filling. The filling can be placed down the center of the noodle while leaving a border so it does not fall out as it is rolled up. Of course, if you prefer, you can use dried lasagna noodles but cook them al dente first and be careful when filling. More noodles will probably be needed as well in that case.

Regardless of whether or not you have a vegetarian dining with you, this meal is definitely worth a try. Come to think of it, I don't think I have served this particular dish to a vegetarian; but it has gotten the thumbs up anyway. Add meat to the sauce if you want, but you probably wont miss it if you make the dish as is.

Have fun with this one and enjoy.

SPINACH AND CHEESE LASAGNA ROLLS


1 Small onion, chopped
1 TBSP olive oil
4 Cloves garlic, minced, or 1 tsp garlic powder
1 28-oz can crushed tomatoes
1 14.5-oz can crushed or diced tomatoes
2 TBSP tomato paste
Splash of red wine (optional)
1/2 tsp sea salt or to taste
1 tsp Italian seasoning
1/4 Cup fresh chopped basil

6 Fresh lasagna noodles (sometimes called lasagna sheets)

1 15-oz container part skim ricotta cheese
1 Egg, lightly beaten
1 9-oz counter frozen chopped spinach; thawed and squeezed dry (as dry as you can get it)
1 1/2 Cups reduced fat Italian cheese blend or Mozzarella, divided
1/2 Cup grated Parmesan cheese, divided
Additional chopped fresh basil

Heat the olive oil over medium heat in a large saucepan. Add the onions and cook until translucent before adding the garlic/garlic powder; cook for 1 minute longer. Pour in the tomatoes, tomato paste, red wine if using, salt, and Italian seasoning. Allow to simmer on stove while preparing other ingredients adding basil towards the end.

In a large bowl, gently stir together the ricotta, egg, spinach, 1 Cup shredded Italian cheese blend, and 1/4 cup Parmesan until well combined.

Preheat oven to 375 degrees.

Ladle half of the tomato sauce into a lightly greased 9-in by 13-in baking dish. On a clean work surface, lay your lasagna noodles flat. Fresh lasagna sheets should be pliable enough to gently roll them. If not, throw them in boiling water for not even a minute; they cook in the sauce while baking.

Spread a fairly thin layer of the ricotta mixture over each noodle to within about 3/4 inch of the edges (leaving more at one of the short ends). Carefully roll each noodle up and place in the baking sheet. Pour remaining sauce over top. It may look like too much sauce but its not; use it up.

Sprinkle with remaining cheeses and additional chopped basil. Cover with foil and bake for 30 minutes in your 375 degree oven. Remove foil; bake for an additional 20 minutes or until cheese is bubbly on top and noodles are cooked through.  Let sit for 10 minutes or so before serving. Add a fresh salad or some crusty bread and you are good to go.

Serves about 6

Italian Style Turkey Meatloaf

This is probably not the best way to introduce a recipe but I will start off by mentioning that despite having recipes for meatloaf and cooking it for the family, I do not care for it. Not because I don't eat red meat; turkey meatloaf is made just as often as the traditional in our house, but there is just something about it that does not appeal to me regardless of whats in it. It seems as though, however, that I am the only one in the household that feels this way about it. Meatloaf happens to be a comfort food that my mom, dad, and brother will ask for when it has not been on the menu in a while. In that case, either my mom or I will dish it up.

Meatloaf is versatile when it comes to what you put in there, and my mom has a few recipes she likes to use when she makes it. The other night, however, I made a turkey meatloaf with an Italian twist. Don't worry, its not an extreme change from the traditional, but yet a different take on meatloaf that gets high marks in our house (well, from those who enjoy meatloaf that is...so I will step aside for this one). Using turkey instead of a meatloaf mix lowers the fat without sacrificing the quality or flavor. Turkey not your thing? You could use beef but I would keep it on the leaner side. Either way, if one of your go-to comfort foods is a meatloaf then print this out and make it for dinner!

MEATLOAF MIXTURE:
1/2 Cup finely chopped onion
1/3 Cup finely chopped green pepper (seeded of course)
1 TBSP Olive oil
2 garlic cloves, minced

1/2 Cup plain, unseasoned breadcrumbs (we will be doing the seasoning)
1/2 Cup shredded or grated Parmesan
Small handful of fresh basil leaves
1/4 tsp Garlic powder
1 tsp Italian seasoning
1/4 tsp Black pepper,
Dash of kosher salt or to taste (determine this by checking the sodium content of your breadcrumbs)

1 Egg, lightly beaten
1 1/2 Pounds lean ground turkey
2 TBSP milk

SAUCE:
3/4 Cup ketchup
2 TBSP Balsamic vinegar
1 TBSP Brown sugar


Over medium heat, saute the onions and green peppers in olive oil until the onions just begin to turn translucent. Add minced garlic and cook for a minute longer. Remove from heat and let cool slightly.

In a food processor, add the breadcrumbs, Parmesan, basil, Italian seasoning, black pepper, and salt if needed. Process until all is well combined.

Preheat oven to 350 degrees.

In a large bowl, combine the breadcrumb mixture, cooled vegetables, egg, and milk. Crumble turkey over all and thoroughly combine with your hands. Form into a loaf and place in a greased meatloaf pan.. A meatloaf pan will simply have a feature for easy removal and excess fat drippings; a loaf pan is fine and a baking sheet will work if that's all you have.

Cover with aluminum foil and place in the oven to cook for 30 minutes (it is not done at this point).

Whisk together sauce ingredients. Remove the foil and pour half to 3/4 of the sauce over top. Return to oven to bake uncovered for an additional 20-30 minutes or until a meat thermometer reads 160 in the middle.

Let rest about 5 minutes before slicing and serve with additional sauce on the side. This meatloaf would also work with tomato sauce poured on top instead.

This will serve 5-6 depending on how hungry you are!

Kitchen Wants, Finds and Favorites

Ah yes, if only I had unlimited kitchen space for mini appliances, tools, cooking vessels, and so forth. Though we have a nice sized kitchen, unlimited space for kitchen items is obviously not realistic, so choosing wisely is important. Even when I am not planning on buying something for the kitchen at that moment, I like to have a mental "wish list" for those items. Of course, I do own items that I must say I would not want my kitchen to be without. Some of them are a bit of a financial splurge while others are fairly inexpensive. Either way, here are a few (of the many) things that spark my interest.

                                                                                      Images by Williams-Sonoma

1. "Multi-cooker" Slow cookers: Most people know what a slow cooker is, but now you will find models that also have the capability to do a lot more than slow cook your dinner. Although the specific capabilities do depend on the model, the ones that grab my attention offer you the convenience of browning, sauteing, slow-cooking, roasting, and steaming in the same cooking vessel. There are not a whole lot of these out there right now but I would not be surprised if additional manufacturers jumped on board. Its on my list! If interested, here is where you can purchase the one pictured above; Cuisinart Multicooker

                                                                     Image By KitchenAid

2. KitchenAid Stand Mixer: This is really something that every kitchen should have. With all of the attachments available for it, you can get the ones that would be most relevant to what you would use it for. I myself would like to get a few upgrades for mine, but even without a collection of attachments, I still find myself using it fairly often. It is great for baking, but with the attachments you can make anything from salsa to fresh pasta. It is a bit pricier than other stand mixers, but this one will last a long time and has many more uses than simply mixing cake batter. For fun, it comes in a wide variety of colors; even lime green and yellow if that's what you're into.

Image By QVC

3. Vitamix Blender: I got a Vitamix last spring and I just love it. Aside from mixing up some darn good (and very healthy) smoothies, it has a number of other uses as well. I don't know all of the specifications, but I do know that the design and power of the Vitamix allows for one to make soups, sauces, sorbets, and more. There is a cookbook that has recipes to be used with the Vitamix and rather than just drinks, it has things for every meal of the day. The premium models are larger than your average blender, but considering how useful it is and what it can do, that can be expected. Also, if you are looking for a simple blender to whip up a milkshake from time to time, I will be honest and say it would not be worth the money. I, on the other hand, am thrilled to have it in my kitchen.

                                                              Image By Williams-Sonoma

4. Mandoline: If you have no idea what I am referring to by a mandoline, you will probably recognize it by the picture above; its a tool with adjustable and sometimes interchangeable cutting blades for easy, versatile slicing. There are various models out there and it really depends on how you expect to use it as to which product to go with. I would look into the adjusting capabilities and whether or not it offers interchangeable blades for different cuts. Keep in mind, a mandoline can be very dangerous if not used properly and I would definitely purchase one that not only has a quality hand guard, but is sturdy as well.

Image By Amazon.com

5. Food Thermometer: In my opinion, this is a must have when it comes to the kitchen. Cooking food to the proper temperature not only influences the flavor, but for some foods it is a safety issue. I recommend a digital thermometer that you can have in the food while its cooking with the base and temperature reading outside of the oven/pan/etc. Be sure to read how to use it correctly and to be aware of what temperature your food needs to be. Look around at the different kinds of thermometers there are and see what would best suit your cooking needs, price range or preference.