Snickers Dip

I love dip, I love to dip things, I love everything about dip...so when I stumbled upon this recipe for a DESSERT dip...that included some of my favorite things, I had to try it!

I actually made this for a party and everyone loved it!!!!    I had made the dip earlier in the day and decorated with the pretzels and put it in the fridge until we were ready to leave.  The decorative pretzels were very soggy when it came time to serve it.  So I'd either warn your taste testers or not put the pretzels in the bowl until right before you are going to serve!

It was so easy and got rave reviews!!!

Snickers Dip

Ingredients:

2 packages of cream cheese, softened (8 oz. each)
1 container of Cool Whip
1/4 cup brown sugar
6 Snickers bars, chopped


Mix all ingredients together in a stand mixer.   Chill overnight.  Serve with pretzels, graham crackers or anything else you'd like to dip!!!!  I added some chocolate shavings on top too!

ENJOY!!

~Gianna~

Sweet & Sassy Pork Tenderloin

As you know.....I'm not a huge meat eater, with the exception of chicken, turkey and seafood....the only other meat I like is pork! And this pork tenderloin recipe is to die for! When I say it's delicious, it's an understatement. It's so tender and has the perfect amount of sweet and spice (sassy)! 

The key is marinating it for long enough and cooking it perfectly. I can promise you, you will add this to the rotation. As for my kids....they LOVE it! 

 I always double this recipe so there is enough sauce to smother and dip!  You should double it also!

SWEET AND SASSY PORK TENDERLOIN 
2 pounds pork tenderloin 
4 tablespoons brown sugar 
2 tablespoon Worcestershire sauce 
4 tablespoons apple cider vinegar 
2 tablespoon Spicy Brown Mustard 
2 cloves garlic, minced 
1 teaspoon crushed red pepper flakes...if you want it more sassy, add more! 
2 teaspoon prepared horseradish 

Cut tenderloin into 1-1.5 inch thick pieces..and place in large bowl. I got about 8 pieces out of mine. 
Stir together sugar, Worcestershire sauce, vinegar, mustard, garlic, red pepper flakes, and horseradish in bowl, until blended and pour over pork. 
Let marinate for at least 2 hours..I do it all day! 
Place the meat onto preheated grill (med/high heat). 
Grill until no longer pink in the center, approx 8 minutes per side. 
When finished, place pork on a plate, and allow to rest for 5 minutes. 

While meat is cooking bring the marinade to a boil on the stove, and simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

ENJOY!

~Gianna~

Death by Chocolate

One of my resolutions this year is to blog more...so I'm going to really try (I say this all time, I know) to get a new recipe or blog entry 2x a week or more often! 

I actually have about 100 recipes in my "draft" section, just waiting to be posted.   So post....I will!!!! Blogging more, getting back on my workout routine and cooking more at home (we've gotten ourselves into an ordering out/going out routine)...as well as more organizing and decorating the house all in 2013! Those are my goals/resolutions!!  And I plan to stick with them ALL (as much as I can)!  Now that I've publicly announced them....I better put my food where my mouth is! 

Here is a recipe that my Mom always made for special occasions when we were kids....I especially remember it on New Year's Eve!  Her recipe was a little different because she used Heath Bars......and with all the nut allergies nowadays I stick with Kit Kats.  She also used to put Kahlua in her cake mix to give it a little extra kick, I do not.  You definitely can add the Kahlua and swap the Heath for the Kit Kats! But no matter how you do it.....you will be sure to have a crowd pleasing dessert!!!  It's a very simple recipe, that really takes no time at all.....As long as you have the ingredients in your kitchen. You can make it for a large crowd, for a holiday, for a BBQ, or just for 2 people to share on Valentine's Day (and the week following with leftovers).  I made this yesterday for New Year's Eve and even though a lot of it went...I was so excited to have leftovers!!!!   It's even better after it sits in the fridge for a few days!   YUM!!!!  

Death By Chocolate 

1 box of Chocolate Cake Mix (I use Chocolate Fudge) 
1 box of Chocolate Mousse Mix 
1 large container of Cool Whip -- remove from freezer and into fridge for 30 minutes-1hour before you make dessert. 
1 package of 6 -- Kit Kat Bars 

 Follow directions on the cake mix box..and make your cake. 
Cool and then wrap the entire cake in foil and put in the freezer for a few hours. 
Make mousse by following the box..let cool in fridge for a few hours. 
In a food processor or by hand smash candy bars into pieces. 

When ready to make the dessert, get a large clear bowl. 
Crumble 1/2 of the cake into bottom of bowl. 
Next layer 1/2 of the mousse on top.
Next layer 1/2 of the Cool Whip. 
Sprinkle 1/2 of the candy pieces. 
Next layer the rest of cake crumbled.
Layer rest of mousse. 
Layer rest of Cool Whip. 
Finish off with candy pieces!

 Blog Post -- 1, Eating Healthy -- 0 


 HAPPY NEW YEAR!!!!!!

~Gianna~

White Chocolate Peppermint Bark Cheesecake

I hosted Christmas this year and I needed a dessert!  I had already been making tons of other stuff like cupcakes for the girl's parties at school, cookies (because what's Christmas without cookies?!?!), stuff for Christmas Eve at my parent's house (for 25 people) and Christmas dinner for 12.  I needed something I could prepare a few days before, but something that would be delicious with a WOW factor!  So while searching I found THIS and decided to give it a try!  It took a pretty decent amount of time due to all the layers, but the end result was worth it!  If you like peppermint flavor anything and cheesecake...you will LOVE this dessert and so will everyone you serve it to!  And a little goes a long way..make sure you slice into thinner pieces and save some for another day!

White Chocolate Peppermint Bark Cheesecake

Crust:
2 cups Chocolate Cookie Crumbs (22 regular Oreos -- regular not Double Stuffed)
3 tbsp. butter,  melted

Filling:  
3 blocks of cream cheese, softened
1 cup sugar
4 oz. white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark (RECIPE) approx. 1 1/2c chunks

Mousse:
1/2 cup Cool Whip, softened
4 oz.  cream cheese, softened
2 oz. white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla


••••Make the peppermint bark before you are ready to make the cheesecake.  I usually have some made during the holiday season, but if you do not...make sure you have it made a day or 2 before you are ready to make the cake.  •••••

Preheat oven to 350 degrees.  Using 2 sheets of tin foil prepare your 9" spring form pan.  
Using a food processor blend cookies until they are fine crumbs.  Add melted butter and blend together.  
Transfer the crumbs to the pan and using a flat bottom cup, press crumbs down to make an even crust.  
Bake for 10 minutes and set aside.

Reduce temperature to 325 degrees.

Cut up peppermint bark into small pieces and set aside.

Melt 4oz of white chocolate.  I use the microwave and check it (and stir it) every 30 seconds until fully melted.  You can also use a double broiler.  

Filling:
In a large bowl (I use my stand mixer), beat cream cheese until smooth.  Add sugar and mix well.  Add melted chocolate, flour, heavy cream, salt and peppermint extract.   Make sure to scrap the bowl between each new addition.  Mix well.  Add one egg at a time and then mix until smooth and well blended.
Add peppermint bark pieces and stir by hand.

Transfer the whole spring form pan (with crust) to a larger roasting pan and pour filling into spring form pan.  Add hot water to roasting pan....fill half way up the sides of the spring form pan.  

Carefully place in center of oven and bake for 1 hour.  

Turn oven off and keep door shut, but leave cheesecake in the oven for an additional 45 minutes.  

Remove spring form pan from roasting pan and allow to cool for an hour before chilling.

Chill 4 hours or overnight before adding the mousse.  

Mousse:
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and thickened, slightly.  


Carefully remove side of spring form pan.  Spread mousse mixture evenly over cheesecake. 

Chill for another 4 hours or overnight before serving. 

Serve topped with whipped cream, chocolate shavings and crushed candy cane!  

ENJOY!!!!! 

~Gianna~

Ultimate Pretzel Crusted Peanut Butter Brownies

Yes, you read that right!  Someone posted this recipe on my message board, and as soon as I saw "pretzel", "peanut butter" and "brownie" in the same title -- DONE!  While I'm not a huge chocolate person (as you already know).....once you mix it with peanut butter, I'm a HUGE fan!

So I read the title and ran to the food store.  See....I've been doing a lot of cooking lately for my family...but also for my Mom and Dad.  Sadly my Mom's cancer spread (it's treatable though) and she's been on radiation.  She also has bronchitis and well.....those 2 things have her totally exhausted and unable to do much.  So I've taken on the role as private chef for my parents....and now I'm thinking that when radiation and chemo are over.....they might ask me to just move in...or put me on pay role!  She called me tonight and asked me "what's on the menu this week?"  With menu in hand for the week, I added these as an added bonus!

I'd been cooking ALL.  DAY.  LONG and I was tired....but I knew once dinner was over and the kitchen was clean, I could sink my teeth into one of these!

The recipe came from HERE.  I followed the recipe exact, because I had gotten all the ingredients this time!  And they did NOT disappoint!  I had one, but no one else in the family has.  Olivia was in bed by 7:15, not felling well...Ava got punished because she didn't eat dinner (can't have your pudding, if you don't eat your meat) and Joe is asleep on the couch.  But now that I've cut them up...once the smell makes its way to the living room he'll be up!   For now though......I may just have another one!  They are a little rich and sweet...so cut them into smaller "brownie pieces" unless you like rich and sweet.

There is NOTHING healthy about these....so if you are dieting or watching what you eat...LEAVE NOW before you see the picture!  If you are all "F - DIETS!", feast your eyes on these..........

(that is heaps of peanut butter from the peanut butter cups).

OK....I won't waste any more time...here's the recipe!

Ingredients:

2 1/2 cups crushed butter snap pretzels

1 cup melted butter

5 TBSP sugar

Peanut Butter Cookie Mix (+ ingredients the mix calls for)

Brownie Mix (+ ingredients the mix calls for)

Snack size Reece's Peanut Butter Cups (24)

1.  Crush the pretzels in a food processor (or however you'd like to crush them).  Don't crush to dust....make sure there are small pieces still in the mix.  

Mix with melted butter and sugar.

Press lightly into a greased 13x9 pan.

Set aside

2.  Make cookie dough according to package.  Lightly press cookie dough evenly on top of pretzel crust.

3.  Unwrap 24 Reece's Peanut Butter Cups and layer them on top of cookie dough.

4.  Make brownie mix according to package and pour evenly over Peanut Butter Cups.

5.  Bake at 350 degrees for 40-45 minutes.

6. Remove, Cook and ENJOY!

My good camera is broken (sad face) so these pictures are from my phone...and do not do it's justice!

~Gianna~

It's a Jersey thing....

Here in NJ we have one of the most delicious things you'll ever lay your mouth on.  In Norther Jersey we call it taylor ham, egg and cheese, in Southern Jersey they call it pork roll, egg and cheese.....it's also popularly known as TEC because this is what most delis, bagel stores, etc...write on the wrapper after they wrap it up to get it to go with your coffee, iced tea, 1/2 & 1/2 (known around the world as an Arnold Palmer, but in my parts a 1/2 & 1/2).  You can't even get taylor ham/pork roll in many parts of the USA....which is shocking to me!  Shocking that some people have never had the pleasure of enjoying this NJ delicacy.

So what IS taylor ham and pork roll?  You ask????   Well Taylor Ham is actually a brand of pork roll.....just like Q-Tip is a brand of cotton swab or Band-Aid is a brand of adhesive bandage.  Pork roll is a breakfast meat...similar to ham, but when pan-fried in a skillet or on a griddle, tastes much different.   It gets sliced (sometimes it comes sliced already) into a circle and then gets 3 or 4 slits around the circle...to prevent the finished product from curling around the edges.  

Once cut up, you put the pieces onto a hot, buttered griddle or frying pan and cook it for about 5 minutes on each side...or until it's browned.  On the other side of the pan or griddle crack open your eggs....right on the hot pan!  Cook the eggs however you like them cooked....they are usually served fully fried or over medium (yolk harder), BUT some like it a over-easy and more runny.  You can cook it however you'd like.  

Once it's almost cooked to your liking you add the American cheese and let it cook until it's melted on top of the eggs!

Once your taylor ham and eggs are all cooked...you simply layer it on top of a hard roll, a bagel,  croissant...really anything!  I prefer mine on a hard roll.   Then you can sprinkle some "saltpepperketchup" on top!    AKA...salt, pepper and ketchup...which is ALWAYS asked when you order one of these sandwiches in NJ.....and when it's asked, it's almost like those 3 words, mumbled into 1 word!    If it isn't asked, then you aren't in NJ!  Plain and simple!

I LOVE mine with just ketchup...no salt or pepper!  So the way I like mine is  "TEC K" in Jersey terms!  Most people like theirs "TEC SPK"!

There really isn't a specific recipe for this breakfast sandwich...it's really how you like it!  All you need is

Taylor Ham (pork roll) sliced
Eggs
American Cheese (sliced)
saltpepperketchup
Rolls, bagels....

And voila......THE MOST AMAZING THING EVER!

~Gianna~

Mini Meatball Soup

As the weather gets colder and our days get busier I've been trying to find recipes to warm our tummies, but don't take a lot of time (to prepare, cook or clean-up).   Both of my kids LOVE soup...pretty much any kind from tomato to escarole to chicken noodle!  So I decided this year I'm going to start making more soup!

I asked around on my message board and got a nice long list of recipes to inspire me!  And the first one up was Mini Meatball Soup.  This was super easy to make.  The most difficult part was rolling meatballs, but really that's not very hard...just tedious!  And the end result was exactly what I was hoping for!  My kids liked it, it warmed our tummies on a rainy fall day.....and it was DELISH!  I changed the recipe around a bit to fit the ingredients I had on hand, and it all worked together!  I used ground turkey...which is basically all I use when a recipe calls for ground beef or pork...it's always in my fridge or freezer and I, personally like the taste better!  I also opted to not use spinach.  I was worried if I included it, my kids wouldn't eat the soup....which is weird because they will both eat escarole...but neither will eat spinach!  So I didn't put it in this time, but maybe I'll try it next time!  I did add a can of cannellini beans just to give it a little extra substance!  Anyway if you are craving a good, hearty soup on a cold, fall day.....give this one a try!


Mini Meatball Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried 
1 can cannellini beans

1 pound ground turkey
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs
1/2 teaspoon ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta (I used elbows)


In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. 

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and add beans.  Start to roll meat mixture into small balls, dropping them straight into the pot.  They will cook in the pot!   Cover and simmer soup 10-20 minutes.

While soup is simmering, boil a separate pot of water and cook pasta as directed on box.   Remove and drain.  

When you are ready to serve the soup, serve individual bowls of pasta and then spoon the soup over it!  If you cook the pasta in the soup pot and aren't ready to eat it when it is ready...or don't plan on finishing the whole pot of soup at one meal...the pasta will get very soft and mushy...from sitting in the chicken stock.    So my tip is to spoon the pasta into a bowl and then spoon the soup over it!

I like to add a little grated parmesan or romano cheese on my soup (something I learned from my dad)...so feel free to add a sprinkle!  :)  I also served it with delicious crusty bread and butter!  

ENJOY!!!

~Gianna~

Beer & Chili Meatballs

These little balls of deliciousness have been an old standby of mine whenever I'm asked to "bring a hearty appy!" because you can make them in bulk and they are so yummy!  I also always add them to my own menus..when I'm hosting a party!  I usually cook them on the stove, and then transfer them to my crockpot and keep it on warm, just to keep them hot!  (They aren't as good served room temperature..or cold!)   And even though they do have beer in them......kids go coo-coo for them!  The alcohol burns off...so don't worry (I never do) ;oP  And they are made with ground turkey, so they are a tad more healthy!  BONUS!!!  

You must make these for the next "bring a hearty (or any) appy!" party!  And you won't be disappointed...NO ONE will!

Beer and Chili Meatballs

Preheat oven to 350
You will need for meatballs...
1.5 lbs ground turkey
1 cup Italian Breadcrumbs
2 eggs (beaten)
3/4 cup milk
Mix all in a bowl (I use my hands)
Form small meatballs (like bite-sized or a little bigger)
Put on a baking sheet that has been lightly oiled
Bake for 30 minutes

You will also need
1/2 cup beer (any kind)
1/2 cup brown sugar
A bottle of chili sauce

In a large pot on the stove mix in all ingredients and drop in meatballs. Stir occasionally, let simmer for 15-20 minutes!






~Gianna~

Crockpot Baby Back Ribs

I love using my crockpot, but sometimes it gets hard finding recipes I like in the crockpot.  Sometimes the recipes make the food too wet or too dry and sometimes it tastes "crockpotty" (the taste it gets from sitting in a crockpot all day -- there is a certain taste, trust me).  

So I decided to give baby back ribs a try in the crockpot.  Last time I made ribs in the crockpot, they were very good.....but I used country ribs (bone in)....this time I decided to use baby back and cook them on low instead of high!  I also changed things around a bit, thanks to THIS recipe.  I gave them a dry rub and waited to add the BBQ sauce (Sweet Baby Rays obviously!) until the end!  And HOLY COW....I hit a home run!  These were AMAZING!  Probably one of the best recipes I've made in my crockpot!

Crockpot Baby Back Ribs

1 large rack of baby back ribs (I honestly don't remember how much it weighed).
1 tsp. black pepper
1 tsp garlic salt
1 tsp ground cinnamon
1 tsp onion powder
1 tsp tyhme
1 TBSP brown sugar

Bottle of your favorite BBQ sauce (I use.....all together now......Sweet Baby Rays)

Cut your ribs into sections (4 ribs in each)....you should get 4 or 5 sections.  
Combine all your dry ingredients and give those ribs a good rub down...make sure to coat the entire thing. 
Generously spray your crockpot with cooking spray.
Stack your ribs sideways/vertically in the crockpot....bone side down.  Kind of lay them against each other.
Cover and cook on LOW for about 8 hours.

After the 8 hours is up, uncover and brush the ribs with BBQ sauce.  I pretty much smothered mine...but I like them saucey!  Cover and turn heat up to HIGH and cook for another 30 minutes!

Voila!!  BEST CROCKPOT RIBS EVER!!!!!!  The meat is so tender it falls right off the bone, but not overly tender....you still have to lift the rib to your mouth and give a slight tug!  PERFECTION!

~Gianna~

Olivia Turns 7 -- Luau Style!

When my baby girl turned 1....we had a Luau for her!  Of course, aside from pictures she had no recollection of any of it.   When we were throwing around ideas for her 7th birthday, one of them was a Luau.  Who doesn't love a luau???  The ideas kept building and building.....and we ran with it!   And it couldn't have been more perfect!   We searched all over the Internet for ideas, came up with ideas, talked to friends and did a lot of shopping to make it the party of the year!  I can honestly say all the kids in attendance had a great time...and even some of the parents stayed a little longer or came to pick up a little earlier to enjoy the festivities!  We had 17 kids -- 15 girls and 2 boys (we had to have her 2 best "boyfriends" from school), plus Ava, and I also reached out to my 5th grade neighbor and my husband's cousin to help out!

The invitations were handmade by Olivia and I!  An idea created by me, but inspired by a quick google search for "flip flop invitations".  Directions to follow!  We decided on bright, vibrant colors!

Next was deciding on a menu...the party was right around dinner time, so I wanted to feed the kids.  Kid friendly, but Luau inspired.....lots of fruit and meat!    I decided to make honey chicken skewers (very simply added Tyson's honey chicken tenders on skewers and with some pineapple and a cherry), my beer and chili meatballs (don't worry I used half the beer, which cooks off anyway), buttered noodles (Olivia's request), individual veggies and dip, and a rainbow fruit platter!! SUPER CUTE and almost all of the food was gone by the end of the party!

Luau Chicken Skewers

Fruit Rainbow

Beer and Chili Meatballs

Personal Veggies and Dip (sorry for the bad picture...these were all gone, and this one was left on the table, but someone had already enjoyed some!)

All of my decorations came from Party City and Oriental Trading!  They had so much stuff to choose from!  I got a bunch of blow up beach balls and flamingos and palm trees to hand out as prizes!  

When the kids walked into the yard they were greeted from the start with lots of Luau color and fun!

Each girl got to pick a flower for their hair, a hula skirt (Oriental Trading), a lei,(Party City) and a sand bucket  (Michael's) of their choice!  The boys got to choose a skirt, a lei and a bucket!

Flower clips were made by a friend of mine!  You can find her here!  A huge hit.....the girls wore them every day until the last day of school!  Not just my kids...ALL the kids!  :)

The forecast was calling for showers...so we borrowed some tents, just in case!  Not a drop of rain fell on our party,  but it was perfect for shade while the kids ate and did some crafts!

My Birthday Girl!  :)

We did 2 crafts....the kids did sand art key chains!  I had ordered dolphin and tropical fish key chains and had them on the table along with 12 different colors of sand.  The kids used little funnels and filled their key chains!  It was a hit!

We also decorated our own surfboards....I had ordered cardboard cut-out surfboards from Oriental Trading...and had a bunch of markers out for them to decorate.....later on in the day!  Once they were done I collected them...and whoever had the most colorful..got a prize!  Top 5 won!!!  I spaced out crafts, games and food.....so I could prep the activities!

Of course we had a Tiki Pinata!

The kids got to fill their buckets with candy!

We played pass the coconut (I got a real one from the farmers market!) and the winner got to keep it!  I wonder what she did with it?!?!?

We did the limbo....

We had a hula dance party....

and the kids played!  Swing set, tag, just played...like kids like to do!

After one of the loudest, most ear piercing Happy Birthdays, I've ever heard....we had CUPCAKES!

And all the kids went home with a bucket full of goodies!

A bucket and shovel, a lei, a flower clip (for the girls), a surfboard bookmark, a bag of Swedish fish, a hula skirt, a tiki cup (they drank a Hawaiian "punch" out of them),  and a chocolate lollipop made by one of my greatest friends!  THANK, AMY!!!  They also brought home their key chains, their surfboards they decorated and whatever they got from the piñata   

ANNNNNNNNDDDD......I spent less than $7 on each favor!  True Story!!!!!  I was pretty proud of myself!

~Gianna~

Grilled Veggie Wedges and Dip

Vegetables are one of my favorite things to eat.....but I don't eat them nearly enough because my family is very picky about the kind, how they are cooked, and their color! In the Summer (and Fall) I can usually get them to eat more with me because they are so much fresher, riper and tastier and I have so many recipes for those times of year that include veggies!


One of my most favorite ways to cook (pretty much) any vegetable is on the grill. Of course, in the summer grilled vegetables are always a crowd pleaser...especially if there is a DIP to go with it!


This recipe is soooo easy and so delicious! It's sure to get rave reviews, byt even your toughest vegetable eater!


GRILLED VEGGIE WEDGES AND DIP

Prep: 10 min Cook: 6 min Yield: 6 servings
Vegetables: 
2 medium zucchini, cut on the diagonal into ½-inch slices
2 medium summer (yellow) squash, cut on the diagonal into ½-inch slices
½ cup Italian dressing (not balsamic)


Dip:2/3 cup reduced fat sour cream
2 scallions
½ tsp. Worcestershire sauce
1 tsp freshly squeezed lemon juice
1 tsp. salt
Pinch of pepper
1. Preheat grill to medium high. Toss zucchini and squash with the Italian dressing in a medium bowl. Place vegetables on grill and cook for 3 minutes. Turn and cook another 3 minutes, until tender.

2. Prepare the dip: In a medium bowl, stir together all ingredients. Cover and chill until serving time. Serve along side of veggies!

3. ENJOY! This is very YUMMY!!

~Gianna~

S'mores Pizza

I needed a dessert for our Super Bowl Party (I know...that was a month ago) and stumbled upon THIS recipe from Guy Fieri @ The Food Network in my search.  While it looked delicious,  my husband nor Olivia were sold on the pizza dough crust.  My husband (believe it or not) said, "Wouldn't that be so much better without the pizza dough....maybe you should use chocolate chip cookie dough instead!"   I thought it sounded perfect either way, but had to keep the troops happy....
I did think it'd be way too chocolaty and sweet for my taste buds, so I convinced them to let me do sugar cookie crust instead!   Everyone agreed and we had our Super Bowl party dessert!    While it was very sweet, even with the sugar cookie crust, it was amazing for any sweet tooth!  Make this SOON!!!!  Next time I make this I am going to try it with the pizza dough!

S'mores Pizza
(adapted from Guy Fieri)


1 batch of sugar cookie dough.  Homemade or store-bought.
2 TBSP unsalted butter
1/2 sleeve graham crackers (broken into crumbs)
1/4 tsp salt
2 cups mini marshmallows
3 large Hershey chocolate bars -- broken into 1/4 inch pieces


Preheat oven to 400 degrees.
Make cookie dough.
Roll and push into 12" round pizza pan )making sure you get it as thin as you can without breaking through.
Bake for 10-12 minutes or until golden brown.
While it's cooking,  melt butter in a skillet and add graham crackers.  Cook for 3 minutes.
Remove from heat and set aside.


When cookie crust is done remove from oven and scatter marshmallows and chocolate pieces. 
Return to oven for approx. 5 minutes or until marshmallows are brown and toasted.
Remove and top with graham cracker crumbs evenly over pizza.
Let sit for a few minutes, slice and serve.


ENJOY!!!!

~Gianna~

Lemon and Wine Salmon

Whenever I am asked, "Where did you learn to cook?"  My answer is simple......"My Nana and my Mom are 2 of the best cooks, EVER and they taught me everything I know!"  That's 90% true....the other 10% comes from my love of cooking and other bloggers and friends who give me yummy recipes!  :)

This recipe is one of my Nana's recipes.   We eat a lot of fish in our house (mostly salmon, shrimp, scallops, tilapia), but salmon is one of our favorites.  My kids gobble it up, which makes it a great dinner choice for us!  This recipe is one of our favorites, and while I definitely do it's justice, I've got nothing on Nana!

Lemon and Wine Salmon


1 pound fillet of salmon (skin removed)
Half a sick of butter
1/4c white cooking wine (or any white win you use to cook with)
1 lemon
garlic powder
paprika


Preheat oven to 375
Grease bottom of baking dish with butter
Wash salmon and pat dry with paper towels
Place salmon in baking dish
Pour wine over salmon
Squeeze lemon over salmon
Sprinkle garlic powder and paprika
Place in oven; uncovered for 20 minutes or until cooked through


ENJOY!!

~Gianna~

Creamy Taco Mac

Here is a recipe that has been floating around for quite some time on blogs, websites and message boards I frequent....I've made it lots of times and everyone in my family enjoys it!  It's simple, uses ingredients I always have on hand and is equally (if not better) heated up as leftover!   It's delish!!!
There are different variations of it, but this is the one I do!

Creamy Taco Mac

Ingredients:


1 lbs ground turkey breast
1/2 onion, chopped
8 oz dry pasta + 1 cup reserved pasta water (I used medium shells)
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
4 oz reduced fat cream cheese
1/2 cup lite sour cream
1/2 cup reduced fat Mexican blend cheese (plus extra for individual use)
salt & pepper


Directions:


Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.


Over medium heat, brown ground turkey until no longer pink. 
Add onion and cook for 5 minutes. 
Add taco seasoning and diced tomatoes. 
Allow to simmer over low heat for 5 minutes. 
Add cooked pasta, reserved water, cream cheese and sour cream. 
Give it a good stir until cheeses are melted and incorporated. 
Simmer over low heat for 2-3 minutes. 
Season with salt & pepper, as desired. 
Top off with Mexican cheese for extra cheesiness.


ENJOY!

~Gianna~

Chocolate Pretzel Buttons

HAPPY VALENTINE'S DAY, EVERYONE!!!!  In honor of this holiday of all things love and chocolate I have a perfect little treat!    You can make these in bulk and give them to all of your special someones!

A friend of mine gave me this idea when I was trying to figure out something cute and edible for teachers this  past Christmas.    Once I made them, I was hooked!   They are so easy, you can do any combo of chocolates and they are the perfect combo of sweet and salty!  AND you can use any color M&M so these can be used for holidays, birthdays, sporting events, and they are still so cute!    So far I've done them for Christmas, for fun and for Valentine's Day and they always get rave reviews!  I've done them with HUGS instead of KISSES and I've done them with dark chocolate and milk chocolate!    These have milk chocolate KISSES and dark chocolate M&Ms (not my first choice, but I couldn't find regular and didn't want to use peanut butter.)


Chocolate Pretzel Buttons


Bag of pretzels (the square ones that look like little windows)
Bag of Hershey Kisses (or Hugs)
Bag of M&Ms (which ever colors you want)
Pam


Preheat oven to 250 degrees
Spray Pam on baking sheet.
Lay pretzels on baking sheet -- I get about 70-80 per sheet
Unwrap and put a Hershey Kiss on each pretzel
Place in oven (middle rack) for 3-4 minutes....keeping an eye that the kisses don't melt and have their shape
Remove from oven and gently push an M&M into the center of the kiss
Place baking sheet in refrigerator until chocolate hardens (about an hour)
Store in air tight container or fridge


ENJOY!!

Here is another example of the ones I made for Christmas....with HUGS and red and green M&Ms!

~Gianna~