HOT BROWN from THE BROWN HOTEL with a few adjustments

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

PREPPING THE SANDWICH

THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

• Preheat broiler with rack 4 inches from heat.
• Melt butter in a heavy 2 quart saucepan over medium low heat.
• Whisk in the flour until smooth and golden.
• Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
• Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
• Place toast slice in the bottom of a lightly greased casserole dish.
• Top with turkey slices.
• Top with tomatoes.
• Spoon cheese sauce over tomatoes.
• Sprinkle with the remaining cheese.
• Broil 5 minutes or until cheese begins to brown.
• Sprinkle with paprika.
• Top with bacon pieces.
• Sprinkle with parsley.
• Enjoy.

**I didn't realize I was out, but I was so I substituted sharp cheddar and it was lick the plate clean good.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby's favorite cookies is chocolate chip.  I've experimented for years on getting the right combo of flavors.  According to hubby I've finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

• Preheat oven to 375˚,
• Sift together the flour, salt and baking soda.  Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream again.
• Add vanilla and maple, beating until smooth.
• Gradually add the flour mixture until we blended.
• Add chocolate chips and nuts if desired.
• Drop by spoon fulls onto ungreased cookie sheet.
• Bake 10 minutes.

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

• Preheat oven to 375F.  
• Whisk together dry ingredients and set aside.
• In a large mixing bowl, mix together butter and peanut butter until well blended.
• Add sugar and brown sugar and cream well.
• Gradually beat in flour mixture.
• Fold in chocolate chips.
• Drop dough from rounded teaspoons onto cookie sheets.
• Bake 10-13 minutes.
• Allow cookies o cool on the sheet for 2 minutes.
• Remove cookies to a cooling rack. 

SNICKERDOODLES with TASTE & CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol's recipe is here.

SNICKERDOODLES
1 1/2 cups sugar + 1/4 cup sugar
1 cup butter, softened
2  eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon sea salt
2  teaspoons ground cinnamon

• Heat oven to 400ºF.
• Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
• Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. 
• Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
• Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. 
• Remove from cookie sheet to wire rack.

While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

TURKEY MILANESE

8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying

• Generously season the turkey cutlets with salt and pepper and set aside.
• Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
• Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
• Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
• Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
• Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
• Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
• Top with minced parsley.
• Serves 4.

CHOCOLATE TRUFFLE COOKIES

Chocolate Truffle Cookies

A very rich chocolate cookie for any true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer.

Yield: 3 dozen 

4 (1 ounce) squares semi-sweetened chocolate, coarsely chopped 

1 + 1 cup milk chocolate chips 

6 tablespoons butter 

3 eggs 

1 cup white sugar 

1 1/2 teaspoons vanilla extract 

1/2 cup all-purpose flour 

2 tablespoons unsweetened cocoa powder 

1/4 teaspoon baking powder 

1/4 teaspoon salt

• In the microwave or in a metal bowl over a pan of simmering water, melt semi-sweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 
• Remove from heat and set aside to cool. 
• In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 
• Stir in the vanilla and the chocolate mixture until well mixed. 
• Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 
• Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. 
• Preheat oven to 350 degrees.
• Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart.
• Bake for 9 to 11 minutes. 
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

IT'S TASTE & CREATE TIME - SLOPPY JOES

The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  This month my partner is Debbi from Debbie Does Dinner Healthy.  Hubby requested Sloppy Joe's for football food so I decided to try Debbi's recipe and compare it to my beef version to see if hubby noticed a difference.

Debbi's Hearty Sloppy Joes
Adapted from The Life and Loves of Grumpy's Honeybunch
3 pounds ground turkey
2 teaspoon each salt and pepper
1 cup carrots, finely diced
1 cup celery, finely diced
1 cup zucchini, finely diced
1 cup red pepper, finely diced (about 1 medium)
2 cups onion, finely diced
4 cloves of garlic, minced
1 - 15 ounce can diced tomatoes, undrained
3 tablespoon tomato paste
2/3 cup ketchup
3 tablespoon dijon mustard
1/4 cup worcestershire sauce
2/3 cup brown sugar, not packed
1/4 cup balsamic vinegar

In a large pan, cook ground turkey.  When ground turkey is about half way done, add the veggie and saute along with the ground turkey.  Cook until ground turkey is done.  Drain if necessary. Season with salt and pepper as they cook.  Add the rest of the ingredients and stir to combine.  Bring to a boil, reduce heat and allow to simmer for about 10 - 15 minutes.  Serve with buns or 100 calorie Arnold Select sandwich thins. 

Divide into 2 containers for 2 meals.  Freeze one for another quick and easy meal.  When ready to eat, thaw completely and either warm on stovetop, slow cooker or in microwave.   6 huge servings per container. 

Total calories = 3062 calories for whole batch
12 servings = 255 calories without bun per serving**

While Debbi's recipe tasted great yo me, hubby said he could tell the difference (what is it with guys and their beef?)  Next time I'll try half turkey, half beef and see if he notices a difference.

Here's my beef recipe:

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

• Heat olive oil and add ground beef.
• Generously salt and pepper.
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.
• Serve on fresh baked buns.

CREAM CHEESE PEPPERMINT COOKIES

Out of grams archive I found this awesome little recipe that would be perfect for baby or bridal showers.  Grams notes on the side suggested using food color to alter the cookies for the appropriate event.  I also highly recommend keeping these cookies refrigerated as they will melt! Next time I will go a step farther and freeze them for an hour and then quick dip them in melted almond bark.

Using extracts you could also change the flavor to just about anything you wanted.  I', curious what a blackberry almond combo would be like.

CREAM CHEESE PEPPERMINT COOKIES

8 ounces cream cheese softened
1/2 cup crisco shortening
1 teaspoon peppermint extract
1/2 teaspoon orange extract
8-9+ cups powdered sugar

• Line your baking sheet with wax paper.
• Using a stand mixer cream together the shortening and cream cheese.
• Add extracts and beat until smooth.
• Gradually add powdered sugar until dough is soft and elastic.
• Roll into small balls.
• Use a fork to hash mark the top and slightly flatten each cookie,
• Cover and chill overnight.

I filled a few of the hash marks with some hot fudge I made recently and the guys loved them.

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

• Preheat oven to 350 degrees.
• Line a cookie sheet with pretzel crackers.
• Set 2 ROLOs side by side on the crackers.
• Bake 2-3 minutes, just long enough to soften ROLOs.
• Press down pecan halves into each ROLO.
• Cool.
• Enjoy.
  

TURKEY TETTRAZZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the "weeknight" recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn't think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETTRAZZINI
2 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded turkey pieces*
1 can cream of celery soup
1 cup milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

• Preheat oven to 350 degrees.
  
• Melt butter in a skillet.
• Saute onions and celery just until tender.
• Add soup and milk, stirring to blend. Cook just until thick.
• Add cheddar cheese.
• Add salt and pepper.
• In the bottom of an 11x7 baking dish scatter first the pasta and then the meat pieces.
  
• Pour soup mixture over top.
  
• Top with mozzarella cheese.
• Bake 25-30 minutes.
  

*ham and rotisserie chicken work well too

THE ULTIMATE OLD FASHIONED CHOCOLATE CHIP COOKIES

Chocolate chip cookies were one of the earliest recipes I began making on my own. There was always the great nut debate between my grandfather and uncle who both believed they didn't like nuts. I LOVE walnuts in my cookies and brownies and even as a child learned that there are two ways to skin a cat as my dad would say. It turns out that what I liked was the flavor, didn't really care about the actual nut one way or the other. So, I learned to "fake" out my grandfather and uncle who despite their belief in no nuts had no problem devouring a batch of my cookies! I've tweaked this recipe for years to make a larger batch and keep everyone happy.

ULTIMATE CHOCOLATE CHIP COOKIES
1 1/2 cups butter, softened
2 1/2 cups white sugar
2 tablespoons molasses
3 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
3 3/4 cups flour
1 cup walnut pieces
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 1/2 cups milk chocolate chips
1 cup golden raisins

• Preheat oven to 350 degrees.
  
• Using a stand mixer cream the butter and sugar together.
• Add molasses and blend until smooth.
• Add eggs one at a time until well blended.
• Add vanilla and maple extracts and blend until smooth.
• Sift together the flour, salt, cinnamon, baking soda and baking powder.
• In a small food processor, chop nut pieces until a fine flour.
• Gradually add the nuts and flour mixture until well blended.
• Gently fold in milk chocolate chips and raisins.
• Drop by teaspoonfuls onto an un-greased cookie sheet.
  
• Bake 10-12 minutes
  
• Enjoy
  

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

• Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
• Cream butter and peanut butter together.
• Add the sugars and cream again.
• Add the vanilla and eggs and cream until smooth.
• Gradually add flour mixture until well blended.
• Add oatmeal until well blended.
  
• Add nuts and combine well.
• Add chocolate chips and combine again.
• Add raisins and mix well.
• Drop by spoonfuls onto a greased cookie sheet.
  
• Press down slightly.
• Bake 12-15 minutes.

PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

• Whisk together the hot water and cocoa mix until smooth.
• Add peanut butter and corn syrup. Blend until smooth.
• Add 2 cups powdered sugar and stir until well blended.
• Stir in cookie crumbs until well blended.
• Spray wax paper with PURE (these will be sticky so don't forget this step).
• Drop heaping teaspoonfuls of dough onto the wax paper.
• Place the remaining 1 cup of powdered sugar in a shallow bowl.
• Roll each piece of dough into a ball and dredge in powdered sugar.
• Press your thumb into the center and fill with a Hershey's kiss.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

• Preheat oven to 350 degrees.
  
• Sift together the flour, soda, teaspoon of salt and cinnamon.
• In a large mixing bowl, cream the butter.
• Add the brown sugar and blend well.
• Add eggs, one at a time, blending well after each one.
• Add vanilla and blend until light & fluffy.
• Add flour mixture and blend until smooth.
• Gently mix in oatmeal and 2/3 cup peanuts.
• Set aside 2 cups of mixture.
• Press the remaining mixture into the bottom of a 9x13 well greased baking dish.
• Scatter the blueberries randomly over the top of the oatmeal mixture.
• In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
• Stir in vanilla, raisins and remaining peanuts.
• Spread over the oatmeal layer.
• Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
• With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
• Bake 30 minutes.
• Cool completely before cutting.
  

On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!