Chocolate Cobbler

My Hubs told me about this killer chocolate dessert he had at an event and he said that I had to try to make it and that they called it chocolate cobbler. Okay then, if it is a dessert I am on a mission to try it, especially if Sug’s wants it. I searched all over for a Chocolate Cobbler Recipe and decided on…

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Baked Custard

Baked Custard, a creamy and smooth dessert, great served with fresh berries.

Baked Custard

Ingredients:
1 1/2 cups milk
1/2 cup heavy cream
2 large eggs
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract
cinnamon
nutmeg

Directions:

  1. Preheat oven to 350F. Lightly grease a glass 1 1/2 quart baking dish.
  2. Place milk, eggs, sugar and salt in a medium bowl and whisk until frothy; about one minute.  Pour into the baking dish; sprinkle with cinnamon and nutmeg.
  3. Place the baking dish in a baking pan (like a 9 x 13 inch pan) that will accommodate the baking dish easily and pour hot water into the pan so that it covers about an inch up the sides of the baking dish.
  4. Place on middle rack and bake in the preheated 350F oven for about 45 minutes.  A toothpick inserted in the center should come out clean. Cool on a wire rack. Can be served warm or chilled. Top with fresh berries.

This dessert is quick to prepare and simple, you just get it into the oven for a nice, creamy dessert. I really enjoy eating custard slightly warm and served with fresh berries. To me it is a nice little dessert treat. This custard is slightly sweet with a hint of vanilla flavor. I personally prefer creme brulee but since I don’t have a torch I like this baked custard as a wonderfully delicious alternative.

*Camala*

Tuna Noodle Casserole

Not the typical Tuna Noodle Casserole, this is made with Broccoli and a Crushed Potato Chip Topping.

Tuna Noodle Casserole

Ingredients:
12 ounces whole wheat wide egg noodles
1 Tbsp salt
2 cups broccoli florets (about 1/2 lb)
2 Tbsp butter
1 medium onion, chopped
2 cans tuna, drained
1 (10 3/4 oz)can cream of mushroom soup
2 1/2 cups grated cheddar cheese
1/2 cup milk
Salt and pepper to taste
1 cup crushed kettle-cooked potato chips

Directions:

  1. Preheat oven to 400F. In a large pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes)about 5 minutes, add the broccoli to the pasta, return to boil and cook for 2 more minutes. Drain in a colander and set aside.
  2. After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot. Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste.
  3. Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.

I got the inspiration for this recipe from Simply Recipes. I really like this meal because it is simple, quick and easy and heck you just bake this casserole right in the skillet you prepared everything in…How is that for easy? I went with this recipe because, I liked the different twist on the traditional tuna noodle casserole, I liked the addition of adding broccoli, and I thought the potato chip topping sounded like a yummy topping alternative to crackers or bread crumbs, which adds a wonderful crunch to the dish. This is a wonderful weeknight meal, serve it with a salad and there you go, your food is served, Now EAT!

*Camala*

Roasted Green Beans

Roasted Green Beans, add some Color to your Main Dish.

Roasted Green Beans

Ingredients:
1 pound fresh green beans, ends trimmed
1 Tbsp garlic, minced
2 Tbsp olive oil
salt and pepper to taste
1 tsp lemon zest
parmesan cheese for serving

Directions:

  1. Preheat your oven to 400F.
  2. In a bowl add the green beans, garlic, olive oil, salt and pepper and lemon zest. Toss with your hands to coat the beans.
  3. Spread out green beans in a single layer on a baking sheet. Roast for 25 minutes, stirring half way through. Remove from baking sheet and sprinkle with Parmesan cheese if desired.

This roasted green beans side dish recipe is a simple way to enjoy green beans and add some green to your main dish. Green beans are such a wonderful side dish to compliment many main entree’s. Roasting green beans is such a easy way to cook this veggie and it really brings out the flavor of the green beans. Simple enough to add to any weeknight meal!

*Camala*

Apple Tart

Quick, Easy and Yummy Apple Tart.

Apple Tart

Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 Gala apples, cored, sliced very thinly, But Not peeled
1/2 Tbsp lemon juice, preferably fresh squeezed
1/2 cup brown sugar
1/8 tsp salt

Directions:

  1. Allow the puff pastry rectangle to thaw on the counter for about twenty minutes, then carefully unfold it. Preheat oven to 415F.
  2. Cut the puff pastry sheet in half and place puff pastry rectangles onto a baking sheet that has been greased. Don’t let it get too soft and mushy; place it in the freezer for a couple of minutes if it needs it.
  3. Place your cored and thinly sliced apples into a bowl and add the lemon juice to the apples and toss until coated.
  4. Add the brown sugar and salt to the apples. Gently stir to combine, Allow to sit for a few minutes.
  5. Arrange apple slices on the pastry rectangles, overlapping as you go. Bake in preheated 415F oven for 18 to 20 minutes, or until pastry is puffed and golden brown. Keep an eye on the apple tarts toward the end of the cooking time. You really do need to bake the tarts long enough for the pastry to sufficiently puff, and sometimes it doesn’t finish puffing until the very end.
  6. Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

I got this recipe from The Pioneer Woman. This is really a simple but impressive dessert, it will look like you put a lot of time into these apple tarts. By using the pre-made puff pastry it saves a lot of time and this can easily be a wonderful weeknight dessert, I just love using frozen puff pastry=}

*Camala*

Broiled Tomato Sandwich

Broiled Tomato Sandwich, an Italian Summer Sandwich, goes great alongside your favorite soup.

Broiled Tomato Sandwich

Ingredients:
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 ripe tomatoes, sliced
3 Tbsp mayonnaise
1/2 tsp Italian seasoning
1/4 tsp black pepper
grated parmesan cheese
4 slices bread, lightly toasted

Directions:

  1. Preheat oven to broil.
  2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
  3. Meanwhile, in a small bowl, combine mayonnaise, Italian seasoning, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on one side of each slice of toasted bread.
  4. Place marinated tomatoes on 2 slices and sprinkle with Parmesan cheese.
  5. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

This great summer sandwich is so delicious, it is a great sandwich to eat alongside a soup. I used Ezekial bread and Organic Mayonnaise, you could also use an eggless mayo and some soy cheese and make this a vegan sandwich. This sandwich is quick, simple, light and refreshing and loaded with flavor, Give it a try!

I have also included a little bonus for you all…My 4 year old son has jumped on the bandwagon of taking pictures of his food, hey maybe he will have HIS own food blog soon:) Whatcha think?

*Camala*

Spinach Artichoke Pasta

This is a light, fresh pasta dish with added creaminess but not as heavy as a traditional Alfredo sauce.

Spinach Artichoke Pasta

Ingredients:
6 ounces of noodles (Linguine, Spaghetti, Angel Hair, etc…whatever you want)
1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cups spinach leaves, packed
1 (14 ounce) can artichoke hearts in water
1/2 cup milk (I use whole milk)
2 Tbsp all-purpose flour
1 tomato, chopped

Directions:

  1. Cook your desired noodles of choice according to package directions.
  2. Put olive oil in large skillet pan. Add the onions and cook 3 minutes. Add the garlic and spinach, saute until spinach is wilted.
  3. Chop artichoke hearts and add to skillet with juice. Thicken with flour and milk to desired consistency.
  4. Add the chopped tomato. Cook for a short time, leaving the tomato somewhat firm.
  5. Toss sauce with cooked pasta.

This is a nice light pasta dish, the sauce adds creaminess but isn’t as rich as a traditional Alfredo sauce. This is a quick and easy dish and for protein you could add some chicken, which is also very delicious.

*Camala*