Brown Butter Gnocchi

Tonight’s meal is from the ‘Meatless Monday’ section of the book. Having the chapters broken down into the days of the week make menu planning a breeze. Haillie and I enjoyed this meal but my finicky Abby saw mushrooms and ran from the room. She doesn’t know what she’s missing. Next time I think I will add a little white wine while the mushrooms are sautéing. Due to my hectic day I did use the store bought gnocchi. Just another reason for Abby not to like it. Princess only eats her Pap’s homemade gnocchi.  Homemade would have blown this dish away.
Click here to enter the giveaway for this cookbook.

Recipe from Gooseberry Patch Weeknight Dinners.
Ingredients
24 oz pkg frozen gnocchi, uncooked (or homemade which is 100% more delicious)
2 tbsp butter
2 portabella mushrooms, sliced
Directions
Cook gnocchi according to package directions; drain. In a large skillet over medium heat, melt butter until browned. Add mushrooms and gnocchi to skillet; cook until lightly golden. Add warm Parmesan Sauce; toss to mix Serves 2 to 4.
Parmesan Sauce
Ingredients
1/3 cup all purpose flour
3 cups milk, divided
1/4 tsp nutmeg
1 cup grated Parmesan cheese
1 tbsp butter
Directions
Place flour in a saucepan over medium heat. Gradually add one cup milk; whisk until smooth. Add nutmeg and remaining milk. Continue whisking until mixture thickens and comes to a boil, about 4 minutes. Remove from heat; stir in cheese and butter.

Red Velvet Pancakes

Good Sunday morning!
Most of the time I make Sunday morning breakfast. It’s the one day that we are all usually home. Makes me miss being a stay at home mom. Loved that. Now I know the recipe says pancakes but as I was whipping up the batter my mind started to wonder. Pancakes turned to waffles then I was imagining these red velvet waffles topped with homemade vanilla ice cream.
OMG!
Wouldn’t ice cream be healthier than syrup? What kind of mom gives ice cream for breakfast? An awesome mom!

Ingredients
1-1/2 cup all purpose flour
2 tbsp baking cocoa
4 tsp sugar
1-1/2 tsp baking power
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 eggs
1-1/4 cup buttermilk
1 tbsp red food coloring
1-1/2 tsp vanilla extract
1/4 cup melted butter
*Optional*  maple syrup, butter, whipped cream cheese
Directions
In a bowl, whisk together all dry ingredients. In a separate bowl, mix eggs, buttermilk, food coloring and vanilla. Add to dry ingredients and mix well. Fold in melted butter. Using an ice cream scoop, drop batter onto a lightly greased, hot griddle and cook until edges darken, about 5 minutes. Flip and cook until done. Serve topped with syrup and butter or whipped cream cheese. Makes on dozen pancakes.

Hamburger Noodle Casserole

Casseroles make for quick and easy dinners for busy work days. I threw this one together in a matter of minutes. Tossed in some broccoli hoping my finicky eater would whine less. Didn’t work for her but the rest of us loved it. Yummers!

Recipe from Gooseberry Patch 101 Cozy Casseroles.
Ingredients
16 oz pkg wide egg noodles, uncooked
1-3/4 lbs lean ground beef
1 onion, chopped
1 green pepper, chopped
1 tsp salt
1 tsp pepper
26 oz can cream of mushroom soup
12 oz pkg shredded Cheddar cheese
Directions
Cook noodles according to package directions. Drain; set aside. Meanwhile, in a skillet over medium heat, brown beef with onion, green pepper, salt and pepper; drain. combine beef mixture, noodles and soup. Pour into a greased 13” x 9” baking pan; top with cheese. Bake, uncovered at 325 ⁰F for 10 to 15 minutes, until cheese is melted and bubbly. Serves 6 to 8.

Vermicelli with Shrimp

Today was so beautiful out. I had half a day of work so you would think I was on top of everything but I wasn’t. Christopher and I went shopping for a much needed bookshelf for Haillie. Then I had dinner and cupcakes to bake before I knew it was 8:30p. I need more time. Luckily dinner was a success. I wasn't sure how shrimp in a red sauce would go with my crew but it was a hit. This sauce is so light and not overpowering. It's a must try.
If you haven’t done it yet make sure you enter the giveaway for the cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch Meals in Minutes 10th Anniversary Edition.
Ingredients 
12 oz package vermicella pasta
1 onion, chopped
2 tbsp oil
2 cloves garlic, minced
16 oz can crushed tomatoes in thick puree
1/4 tsp red pepper flakes
3/4 tsp salt
1 lb shrimp, cleaned and cooked
Directions
Prepare pasta according to package directions; drain and keep warm. In a skillet over medium heat, saute onion in oil until tender, about 5 minutes. Add garlic, stirring 30 seconds more. Mix in tomatoes, red pepper flakes and salt; reduce heat and simmer for 10 minutes. Add shrimp, stirring until warmed through, about 4 minutes. Pour sauce over warm pasta; stir gently to mix. Makes 4 to 6 servings.
 

Chicken Tetrazzini

Love! Baby Portabella Mushrooms!
You can really use any kind but those are my go to mushrooms. Add chicken and I'm one happy girl. I don't think I could ever tire of chicken and mushrooms. Would love to blog some more but have very little time. Will have to catch up soon.
If you haven’t done it yet make sure you enter the giveaway for the cookbook. –>Gooseberry Patch Cookbook Giveaway<--
Recipe from Gooseberry Patch Meals in Minutes 10th Anniversary Edition.
Ingredients
12 oz package fettuccine pasta
1 cup sliced mushrooms
1/2 cup onion, chopped
7 tbsp butter, divided
1/4 cup all purpose flour
1 tsp salt
1/4 tsp pepper
2 cups half and half
1/4 cup chicken broth
2 cups cooked chicken, chopped
1/3 cup grated parmesan cheese
1 cup bread crumbs
Directions
Prepare paste according a to package directions; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half and half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13" x 9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake uncovered at 350°F for 35 to 45 minutes. Serves 6.
 

Parmesan Meatballs

Springing forward is such a horrible mean thing to do to a person. Today was a long, tough day. I found it hard to focus and concentrate on my work. Time to make some comfort food. These meatballs over pasta were a perfect ending to a crazy day. My family enjoyed them and we are a picky meatball family. I however am on a strict diet and didn't get to enjoy them. Oh they smelled scrumptious.
If you haven’t done it yet make sure you enter the giveaway for the cookbook. –>Gooseberry Patch Cookbook Giveaway<--
Recipe from Gooseberry Patch Meals in Minutes 10th Anniversary Edition.
Ingredients
1 to 1-1/2 lbs ground beef
1/2 cup grated parmesan cheese
2 tbsp dried, minced onion
1 egg
1 cup milk, divided
2 to 4 tbsp butter
1/4 cup all purpose flour
10-1/2 oz can beef broth
1/2 cup dry white wine or beef broth
Directions
In a large bowl, mix beef, Parmesan cheese, bread crumbs, onion, egg and 1/2 cup milk; shape into 1-1/2" or 2" balls. Sauté in butter in a large, heavy skillet over medium heat; remove meatballs to a platter when browned. Decrease heat to low; whisk flour into drippings in skillet. Increase heat to medium and gradually whisk in remaining milk, broth and wine or broth; bring to a boil until mixture thickens, stirring often. Return meatballs to skillet; reduce heat, cover and simmer for 20 minutes. Serves 4 to 6.
 

Weekly Menu For March 12

Surprise! MIA much? I'll get into that in a moment.
This week’s menu is out of the new Gooseberry Patch Cookbook “Meals in Minutes 10th Anniversary Edition”. It's on sale now, just click on the book.

This cookbook showed up just in time for me to get back into the kitchen. There is nothing worse than a foodie on a diet. I seemed to have lost my desire to whip up yummy meals. My poor family. They are excited for this week to begin, everyone was checking out the recipes and making request.
Dessert of the Week:  Butterscotch Brownies, Milky Way Cupcakes (not GBP), Chocolate Chip Cookie Dough Cupcakes (not GBP)
Monday:  Parmesan Meatballs
Tuesday:  Chicken Tetrazzini
Wednesday:  Vermicelli with Shrimp
Thursday:  Make-Ahead Ham Bites
Friday:  Pizza
Saturday:  Coffee Braised Chicken
Sunday:  Salisbury Steak

Hungarian Mushroom Soup

I am exhausted. This weekend just flew by and I still have tasks to complete. Christmas is coming way too fast this year. Nothing calms a crazy day like a bowl of soup paired with some fresh baked bread. I enjoyed this soup but my family was not thrilled with it. I apologize for the awful photo as I was in a hurry to eat, clean up the kitchen, post and get back to writing out our Christmas cards.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1/4 cup onion, diced
8 cups sliced mushrooms
1 cup butter
1 cup all purpose flour
2 (16 oz) cans chicken broth
3 tbsp paprika
1/4 cup soy sauce
1 (16 oz) container sour cream
1 tbsp dried parsley
1 tbsp dill weed
2 tbsp lemon juice
1 (12 oz) can evaporated milk
Directions
In a stockpot over medium heat, sauté onion and mushrooms in butter, until tender. Stir in flour. Add remaining ingredients except evaporated milk; bring to a simmer. Stir in evaporated milk. Cover and simmer about one hour. Makes 8 to 10 servings.

Scrumptious Chicken Sandwiches

Holy taste buds! I never would have thought to add powdered sugar to coat my chicken. That little bit of sweetness is what makes this sandwich stand out. Amazing.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 egg, beaten
1 cup milk
4 to 6 boneless, skinless chicken breasts
1 cup all purpose flour
2-1/2 tbsp powdered sugar
1 tbsp kosher salt
1/2 tsp pepper
1/8 tsp allspice, optional
Oil for frying
4 to 6 hamburger buns, split and lightly toasted
Garnish: mayonnaise, dill pickle slices
Directions
Mix egg and milk together in an 11” x 7” baking pan. Place chicken in pan, turn to coat and refrigerate for one hour. In a bowl, combine flour, sugar and spices. In a heavy skillet, heat on inch of oil to 400 F. Working in batches of 3, drain chicken, reserving egg mixture and lightly dredge in flour mixture. Dip back into egg mixture, then into flour mixture again. Place very carefully into hot oil. Fry for 8 to 10 minutes, until done on both sides and juices run clear. Drain chicken on a wire rack. Assemble sandwiches on toasted buns and garnish as desired. Make 4 to 6.

Macaroni & Cheese Chowder

Rainy dreary day. Snow coming later today. Defiantly a chowder and corn bread kind of day. Even my finicky eater likes homemade mac & cheese making this meal a hit. Warning! After reading the ingredients I felt like it wouldn’t be enough so I doubled the recipe. Don’t do that unless you are feeding an army. We we be eating this all weekend long.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 (14 oz) can chicken broth
1 cup water
1 cup elbow macaroni, uncooked
1 cup milk
1 (8 oz) package pasteurized process cheese spread
1 cup cooked ham, diced
1 cup corn
Directions
Over medium heat, bring broth and water to a boil in a saucepan. Add macaroni and cook until tender, about 12 minutes. Reduce heat to low. Add milk, cheese, ham and corn. Simmer and stir until cheese is melted. Serves 4 to 6.

Mustard & Thyme Potato Salad

I came home tonight, took off my shoes and started going through the mail when I remember I was suppose to bring home milk. Dang it. Back out I went. I came home for the second time when my phone rings. I’m chatting away. Then Haillie brings down her laptop to show me her artwork for the school’s upcoming musical. Which turns into us watching “A Christmas Story”. A quarter after five I remember I was suppose to make potato salad for dinner. Duh! I didn’t have the 45 minutes necessary for the potatoes. My microwave and it’s baked potato button saved the day. These were delish but next time I will go lighter with the red wine vinegar.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
2 baking potatoes
1-2 tbsp red wine vinegar, divided
1 cup mayonnaise
2 tbsp plus 2 tsp Dijon mustard
1 tsp fresh thyme, minced or 1/2 tsp dried thyme
pepper to taste
Garnish: 2 sprigs fresh thyme
Directions
Pierce potatoes with a fork; bake at 400 F for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6.

Chicken & Dumpling Soup

Nothing is better at the end of a Monday than a big bowl of comfort. This recipe is great for after a long work day. I roasted my chicken in the morning before heading to work. Once home dinner was prepared and ready to go within 30 minutes. So easy. My only suggestion is to cook it in something larger than a saucepan for those biscuits will poof up an stick to your lid.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 (10-3/4 oz) can cream of chicken soup
4 cups chicken broth
4 boneless, skinless chicken breasts, cooked and shredded
2 (15 oz) cans mixed vegetables
2 (12 oz) tubes refrigerated biscuits, quartered
Directions
Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer for 15 minutes. Remove from heat. Let stand 10 minutes before serving. Serves 4 to 6.

Weekly Menu For December 5

Drum roll please.
This week’s menu is out of the new Gooseberry Patch Cookbook “101 Soups, Salads & Sandwiches”.

I am so excited to review a cookbook and even more excited to be able to share it with you. It wasn’t easy choosing which recipes I would use this week as there are so many enticing photos. Luckily it’s soup season, giving me time to try them all. For this week I tried to stick to the recipes that the whole family would love. Stay tuned, my next post will kick off the giveaway for this cookbook.
Dessert of the Week:  Custard Pumpkin Pie
Monday:  Chicken & Dumpling Soup
Tuesday:  Honey Barbecued Pork & Mustard and Thyme Potato Salad
Wednesday:  Macaroni & Cheese Chowder
Thursday:  Scrumptious Chicken Sandwiches
Friday:  Pizza
Saturday:  Family dinner @ BIL & SIL’s
Sunday:  Hungarian Mushroom Soup

Peanut Butter Eggs

Every year for the last 15 years I said I was going to make peanut butter eggs and I didn’t. This year I finally made them. OMG! Help I can’t stop eating them. I made two batches one covered in dark chocolate and the other in semi sweet. Both were amazing.

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1-1/2 cups dark chocolate chips
2 tbsp shortening
Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator.

Veggie Cheese Soup

Yesterday’s beautiful weather was such a tease. We slept with the windows open and the breeze was so peaceful and fresh. It was a tad brisk when we woke up but I still loved it. Today not so much. Rain, rain, more rain, sunshine for a moment followed by dreary cold weather. Boo. Even with the lack of sunshine I still managed to clean bedrooms, change sheets and flip mattresses. Does anyone else flip their mattress or is that a thing of the past? My kiddos look at me like I’m nuts when I do it. I love climbing into a bed with fresh sheets but add that flipped mattress and *OMG* I’m in sleep heaven. I can’t wait for bedtime tonight. Before that can happen I had to take Haillie shopping for her birthday. We lucked out and she found four new shirts. It was a fun and stressful trip. Once home again I finished up dinner, which was delicious. Three out of four of us loved it. Abby of course was the exception. She just needs to give veggies a chance. Christopher then surprised Haillie with a few more gifts. We are so bad at waiting, her birthday isn’t till Thursday. She was excited to get the book she requested, Doctor Zhivago plus a book on Irish Fairy & Folk Tales and a Pink CD. What 15 year old reads Doctor Zhivago? Tomorrow night is her birthday dinner out. Reservations have been made and I’m hoping at least on photo will be taken. Fingers crossed.

Download Recipe
Ingredients
1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 tsp chicken bouillon granules
1 tbsp cornstarch
1/4 cup cold water
1 can (10-3/4 oa) cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 oz Velveeta, cubed
Directions
In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Gourmet Beef Noodle Casserole

I think spring may finally be here, it was absolutely beautiful out. Windows were open, music was blasting and house cleaning didn’t quite seem like a chore. Once the kiddos were home it wasn’t long before they were outside. Love it! Dinner was easy too. I love fix it and forget it casseroles. We only ate about half so I’m happy to have leftovers for later this week.

Recipe from … Gooseberry Patch Best-Ever Casseroles
Download Recipe
Ingredients
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup green pepper, chopped
1 can (4 oz) sliced mushrooms, drained
1 clove garlic, chopped
2 tsp salt
2 tsp sugar
1/2 cup burgundy wine or beef broth
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
1/3 cup onion, chopped
2 cups shredded Cheddar cheese, divided
8 oz wide egg noodles, cooked
Directions
Brown ground beef in a skillet; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar and wine or broth; cover and simmer over low heat for 10 minutes. In a medium bowl, blend cream cheese, sour cream, onion and one cup Cheddar cheese; set aside. In an ungreased 13"x9" baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 ⁰F for 40 minutes. Serves 6 to 8.

Chicken, Sweet Potato & Apple Skillet

Here’s a shocker…
Christopher is gone this entire week! I’m stuck cooking child friendly meals. This week is packed with butter noodles, mashed potatoes, pierogies, burgers and chicken strips.
Boring!
So I had to make myself something yummy and new for lunch. This dish was perfect since no one other than me will eat sweet potatoes. Since I was making it for one I kept all the ingredients the same expect I only used one chicken breast. The rest will be turned into chicken strips for the kiddos tonight.
Best lunch ever!

Download Recipe
Ingredients
1 lb boneless, skinless chicken breasts, cut into 1/2” cubes
4 tsp olive oil
3 slices bacon, chopped
1 medium sweet potato, peeled and cut into 1/2” cubes
1 apple, peeled, cored and cut into 1/2” cubes
4 cloves garlic, minced
1 tsp chopped fresh thyme
1/4 cup white wine
3/4 cup chicken broth
salt and pepper, to taste
Directions
Season chicken lightly with salt. Heat 2 teaspoons of oil in large skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate. Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add sweet potato and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apple, garlic and thyme. Cook 3 minutes. Pour in 1/4 cup white wine, 1/4 cup chicken broth. Bring to a boil and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with salt and pepper as needed. Cook until heated through. Serve alone or over rice.

Waffle Of Insane Greatness

Snow day!
Even Christopher has a snow day which is rare. That makes this morning waffle time! A couple of post ago I shared my pancake recipe and a virtue friend of mine shared this waffle recipe with me. At the time we were waffle ironless. It is just one of those appliances that when it broke I kept forgetting to replace it. Well over the weekend Christopher remembered we needed one. Oh how we missed waffles. This will kick Bisquick’s waffle recipe’s butt.

Recipe from Food Network via Lynn (thank you!)
Download Recipe
Ingredients
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1-1/2 tsp sugar
3/4 tsp vanilla extract
Butter and syrup, for serving
Directions
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Soup-a-Palooza

This was suppose to be dinner last night but my darling sweet husband took me out to eat at the last minute. So I whipped it up this morning for the kiddos to have tonight. If you love lasagna you will go crazy for this soup. Even my little finicky eater cleans her bowl and asks for seconds.

Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

Recipe from Paula Deen @ Food Network
Download Recipe
Ingredients
1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tsp thyme
1 tbsp firmly packed brown sugar
1 box (32 oz) chicken broth
2 can (14.5 oz) petite diced tomatoes
1 can (15oz) tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 cups broken lasagna noodles
1 package (5 oz) grated Parmesan cheese
2 cups shredded mozzarella cheese
Garlic Crostini, recipe follows
Garlic Crostini
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
Directions
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 oven proof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini
Preheat oven to 350 ⁰F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Chocolate No Bake Cookies

Haillie and I are the only ones in this house who love these cookies. Horrible cookies to have in the house while I’m trying to eat healthy. They will be calling my name till they are all gone.

Recipe from my mom
Download Recipe
Ingredients
2-1/2 cups white sugar
1/4 cup and 1 tbsp unsweetened cocoa powder
1/2 cup and 2 tbsp milk
1/2 cup and 2 tbsp margarine
1-1/4 tsp vanilla extract
1/2 tsp salt
3/4 cup peanut butter
3 cups quick cooking oats
Directions
In a large mixing bowl pour in oats and place peanut butter on top, set aside. Line a cookie sheet with foil, set aside. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Once boiling rapidly continue to boil for 1 minute. Remove from heat and stir in the vanilla and salt. Pour over peanut butter and oats. For cut-outs spread onto cookie sheet and allow to cool for a few minutes. Cut-out shapes but leave on cookie sheet and place in refrigerator to finish cooling. Once set break out shapes. Store in an airtight container.