these are a few of my favorite things...

I can't believe I've gone 35 years without knowing the goodness of two things: Nutella and Milton's Multigrain bread. Separate they are delicious, together they are divine! My new favorite breakfast snack is a piece of Milton's Multigrain bread, toasted, and smeared with Nutella. Most of you know my obsession with peanut butter - yes, I admit it, I'm obsessed - but I've created a monster...peanut butter and Nutella mixed together! Yum.

Ginger Creams

Here's a blast from the past... I'm sure my siblings will remember these soft cookies I've recently rediscovered, thanks to Mom and a case of dessert burn-out. (*Somehow* this recipe did not make it into the family cookbook...) I served these for Rob's game and brought some in to work the next day... they were DEVOURED. Sadly, there are only 2 left, and I have an itch to make lemon pudding just to eat the cookies with it. 2 just won't do. Guess I'll have to make more cookies!

Thanks Mom!

Ginger Creams

1 c shortening
1 c brown sugar
3/4 c molasses
3/4 c hot water (note to self: Don't start the mixer immediately after adding water - you will regret making the mess you'll have to clean up.)
2 tsp soda
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 eggs
4 c flour

Mix ingredients til well combined. Batter will be very sticky. Bake in oven set to 350 for 10-15 minutes (check after 10 minutes) on a well-greased cookie sheet. Frost and dip in finely chopped nuts, if desired.

Frosting:
2 c powdered sugar
1 tbsp butter
1 tsp vanilla or orange flavoring or lemon juice

I happened to have some leftover cream cheese frosting, so that is what I used and they were SO GOOD. I will have to try lemon flavored next time.

Chocolate Dulce de Leche Bars

This is a new one for me...I'm right in the middle of the process, so I'll let you know how they turn out!


Chocolate Dulce de Leche Bars
Yield: Makes 24 bars

For shortbread crust:
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

For chocolate dulce de leche:
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Make shortbread crust:

Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.

Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.

Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche:

Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.

Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Make bars:

Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.

Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Dulce de Leche
Yield: Makes about 1 1/3 cups
1 cup whipping cream
1 cup (packed) dark brown sugar
1/2 cup sweetened condensed milk

Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

Mexican Chicken Casserole

To follow Ruth's lead, here is another mexi-chicken recipe that I made once a long time ago and forgot how good it is. I will post the original recipe, which is nice because it has low-fat options, with some notes on the changes I made when making it the other night.

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth (I just use 1 bullion cube dissolved in a cup of boiling water)
2 (4.5 oz) cans chopped green chiles, divided
1 3/4 lb skinned, boned chicken breasts
2 tsp olive oil
1 c chopped onion
1 c evaporated skim milk (I used good old 1%)
1 c shredded Monterey Jack cheese (I was out of this the last time I made it so I just left it out and added more cream cheese)
1/4 c tub-style light cream cheese (I used about 4 oz of regular cream cheese)
1 (10 oz) can enchilada sauce
12 (6-in) corn tortillas (I usually only have small flour tortillas on hand, so that's what I use - I only needed about 6)
cooking spray
1/2 c shredded reduced-fat extra sharp cheddar cheese (regular cheddar for us)
1 ounce tortilla chips, crushed - about 6 chips (6?! I crushed a good handful of leftover Cafe Rio chips - YUM)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 min or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving liquid; cool chicken. Shred meat with two forks and set aside.

Preheat oven to 350 degrees.

Heat oil in a large non-stick skillet over med-high heat. Add 1 can of chiles and onion; saute 3 min or until soft. Add reserved cooking liquid, milk, Jack and cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. (I used a 9" glass cake pan and layered 1 tortilla with the chicken mixture until the chicken was gone, or til I reached the top of the pan.) Sprinkle with cheddar cheese and chips. Bake at 350 for 30 min or until thoroughly heated. Let stand 10 min before serving.