Orange Kissed Chocolate Brownies

4 eggs
2 cups sugar
1-1/4 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1 cup butter, melted
1/4 cup butter, softened
1 teaspoon finely shredded orange peel
3-1/2 cups powdered sugar
2 to 3 tablespoons orange juice
4 ounces semisweet chocolate
1/2 cup butter
2 tablespoons light-color corn syrup

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Lightly grease foil. Set aside. In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes or until mixture is pale yellow and thickened. In a small bowl, whisk together flour and cocoa powder. Add flour mixture to egg mixture, beating just until smooth. Using a wooden spoon, stir in the melted butter until combined. Spread batter evenly in prepared pan.

2. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack.

3. Meanwhile, for frosting: In a large bowl, combine the 1/4 cup butter and the orange peel. Beat on medium speed until smooth. Add 1 cup of the powdered sugar and 1 tablespoon of the orange juice, beating until combined. Beat in the remaining 2 1/2 cups powdered sugar and enough of the remaining 1 to 2 tablespoons orange juice to make a frosting of spreading consistency. Spread frosting evenly over cooled brownies. Cover and chill for 30 minutes.

4. Meanwhile, in a medium saucepan, combine semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; stir in corn syrup. Cool for 15 minutes.

5. Slowly pour melted chocolate mixture over the frosted brownies. Tilt pan gently to spread chocolate over the whole top. Chill about 30 minutes or until chocolate is set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 32 bars.

6. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 5 days or freeze for up to 3 months. To serve, thaw bars if frozen. Let refrigerated bars stand at room temperature about 15 minutes before serving.

Chocolate Souffle Cookies

6 oz. semisweet chocolate, chopped
2 egg whites at room temperature
1/8 tsp cream of tarter
1/2 tsp vanilla
1/4 c sugar
3/4 c walnuts

Preheat oven to 350 degrees. Melt chocolate; set aside. Fit mixer with whisk attachment and beat egg whites with cream of tarter to soft peaks. Beat while gradually adding vanilla and sugar until peaks hold shape. Pour in nuts and chocolate. Fold in mixture with a spatula until color is just uniform. Drop by teaspoons on a sheet. Bake until shiny and cracked, 10-12 minutes. Cool on a rack.

Pumpkin Corn Chowder

If you've never had pumpkin soup, it's like tomato soup but with pumpkin taste and this one has corn. Matthew and I like to have it with grilled cheese sandwiches. This recipe is super quick. I used 1 cup of evap milk and 1 cup of milk in place of the 2 cups half and half and added 2 Tbsp of flour to the onion/garlic/corn mixture for thickening. Top it with a little fresh parsley for a garnish.

2 tablespoons butter or margarine
1 small onion, minced
1 clove garlic, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.

Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.

Rachael Ray's Pumpkin and Black Bean Soup

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Stuffing-Topped Chicken

2 tablespoons extra-virgin olive oil, divided
¾ cup chopped celery
1 tablespoon chopped shallot
5 slices whole-wheat country bread, cut into ¼-inch cubes
½ teaspoon salt-free poultry seasoning (see Shopping Tip)
1 ½ cups reduced-sodium chicken broth, divided
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4 tablespoons all-purpose flour, divided
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 ½ cups quartered mushrooms (6 ounces)
⅓ cup dry white wine or dry sherry

Position rack in upper third of oven; preheat broiler.

Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.

Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.

Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.

Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.

Shopping tip: Look for “salt-free” poultry seasoning near other spice mixes. If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.

Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

Stuffing-Topped Chicken Ingredients Cont.

Stuffing-Topped Chicken Instructions Cont.

Rachael Ray's Spaghetti and Meatballs

This sauce turns out a little on the thin side but I really like it that way. Matthew doesn't so much so you'll have to decide for yourself. The meatballs are great.

1 pound spaghetti
Salt, for pasta water

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Giada's Marinara Sauce

I made this the other night with Rachael Ray's meatballs in it and it was tasty. I added a little bit of red pepper flakes to spice it up too. It has a nice sweet flavor.

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Rosemary Bread

I usually make this in the bread machine on the dough setting and then plop the dough out onto a greased cookie sheet and bake it into a roundish loaf (not like what's pictured here). The flavor of this bread is similar to Macaroni Grill's bread although I am not going to claim that it is just like it--the texture is a little different. But since this is made in the bread machine it's super easy and a nice complement to an Italian dish.

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Chex Muddy Buddies

These are one of my all-time favorite snacks. I can sit down and eat a whole batch almost!!! Matthew doesn't think they are as great as I do so it always works out well for me when I make them :)

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Honey-Oat Pan Rolls

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg

In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 2 dozen.

Sensational Spiced Salmon

2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon peel
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)

Combine the first six ingredients; rub over salmon. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Peanut Butter Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
1 cup water
3 eggs
1/3 cup unsweetened applesauce
1/4 cup reduced-fat creamy peanut butter
FROSTING:
1/2 cup cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat creamy peanut butter
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the cake mix, water, eggs and applesauce. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.

For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator. Yield: 18 servings.

Spicy Peanut Chicken Kabobs

1/4 cup reduced-fat creamy peanut butter
3 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons lemon juice
1 tablespoon brown sugar
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce.

If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until no longer pink, turning once. Brush with reserved sauce before serving. Yield: 8 appetizers.

Shrimp and Black Bean Soup

1 large onion, chopped
1 Tbsp olive oil
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 c frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes and green chilies, undrained
4 1/2 tsp chili powder
1 tsp sugar
1/2 tsp salt
1 lb. uncooked medium shrimp, peeled and deveined
1/4 minced parsley

In a Dutch oven, saute onion in oil for 3/4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring for 20 minutes.

Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Chocolate-Covered Strawberries Cake

2/3 c butter, softened
1 1/2 c sugar, divided
1 tsp vanilla
2 1/2 c flour
2 1/2 c baking powder
1/2 tsp salt
3/4 c milk
4 egg whites
1 cup sliced fresh strawberries

Frosting:
7 1/2 c confectioners' sugar
1 1 /2 c baking cocoa
3/4 c butter, softened
1 c milk
2 tsp vanilla
1/2 c sliced fresh strawberries
8 whole fresh strawberries

In a large mixing bowl, cream butter and 1 1/4 c sugar. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

In a small mixing bowl, beat egg whites on med speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries

Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.

Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip while strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

Indonesian Pasta

1/2 c chicken broth
2 jalapeno peppers, seeded and chopped
2 Tbsp soy sauce
1 Tbsp peanut butter
1 Tbsp dried minced onion
1 Tbsp lemon juice
1/4 tsp brown sugar
18 fresh cut asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp olive oil
6 oz uncooked angel hair pasta
1/2 c sliced green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm. In a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Meanwhile, cook pasta according to package directions. Add green onions to the asparagus mixture; saute for 2-3 minutes or until vegetables are crisp-tender. Drain pasta; toss with vegetable mixture and reserved sauce.

Cheddar Cornmeal Biscuts with Chives

1 1/2 c flour
1/2 cornmeal
1 T baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 c shredded extra-sharp Cheddar cheese
2 Tbsp cold butter, cut into 1/2-inch cubes
3/4 cup reduced-fat sour cream
1/4 c finely chopped fresh chives
1 Tbsp honey
3-5 Tbsp low-fat milk

Preheat oven to 400 degrees.

Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

Add sour cream, chives and honey and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don't over mix.

On a lightly floured surface, lightly pat the dough into a rectangle about 9x5" and just over 1/2" thick. Using a large chef's knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.

Bake the biscuits until lightly browned on top, 14 to 16 minutes.