Secret Recipe Club

Champions Green Detox Smoothie

April 28, 2014

Breakfast is the most important meal of the day.

And if I don’t have a good breakfast I feel off for the day.

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Crispy Asian Fish Sandwiches

March 31, 2014

Since having Autumn Price and I have really been making a point to have dinners together at the table. No more eating in front of the TV. She has no idea what is going on but it’s just nice to feel more settled at dinner with all 3 of us involved. When she was younger we would put her in her bouncy seat and put that on the table. Now that she is a whole 4 1/2 months (ha!) she sits in her high chair and ‘eats’ her hands.

I really try to plan out dinner for the week so that it’s quick prep time for us to make or finish assembling the meal. Some days it’s salad. Some days it’s soup. Some days it’s tacos. The best meals are quick to prepare and make enough food for leftovers. But leftovers get played out and boring. So then you have to turn to trying something new so that it makes dinner together so much fun.

These Crispy Asian Fish Sandwiches are just the perfect solution for changing things up for dinner.

And that is why I love participating in Secret Recipe Club so much since I get to learn about other people’s blogs and get to try new to me recipes. So much fun!

This month I had another Nicole’s blog called Hapa-Tite. She has such a fun blog with great recipes that highlight her diverse background that include Chinese, Cherokee, German, and American, all while being culturally Hawai’ian. Plus it was fun to get a blog from a fellow Nicole!!

We picked these sandwiches out because we realized that we hadn’t had fish in awhile so it would be good to try something new when incorporating more fish into our dinner routines. This sandwich has great flavors and textures so it really elevates things from your standard fish sandwich.

I made some minor changes to the recipe that Nicole shared because of what I could get at the grocery store and some preferences. I was on my 2nd trip to the grocery store and I couldn’t find chives so I grabbed some green onions instead to still have that onion-y flavor in the sandwich. Then instead of the wasabi mayo, I made a sauce with some mayonnaise, wasabi and a few other things I grabbed from the fridge since I knew we wouldn’t actually eat wasabi mayo so it wouldn’t get used so there was no sense in buying it.

We loved this recipe because of the flavors, textures, and ease of putting together. We’ve already been talking about when we would make this again. This would be a great dinner option for you if you are in the middle of lent as well!

This Crispy Asian Fish Sandwich is a real winner for lunch or dinner. I swear that you will be hooked. whomp whomp!

Crispy Asian Fish Sandwiches

Makes 2 sandwiches

Ingredients

2 white fish fillets, preferably tiliapia, 6-8 ounces total
1/2 Cup flour
1 eggs
¾ cup panko bread crumbs
½ teaspoon ground ginger
½ teaspoon garlic powder
canola oil
2 sesame seed buns
1 lemon, sliced into 4 long wedges
Toppings: thinly sliced English cucumbers, lettuce, cilantro

For the sauce

1/4 cup mayonnaise
1 teaspoon wasabi
1 teaspoon ponzo sauce or soy sauce
1/2 of a scallion thinly sliced

Process

Prepare the sauce by combining all of the ingredients. Set aside.
Liberally season both sides of the fish fillets with salt and pepper.
Place the flour in a medium dish; beat the eggs with a splash of water in a second medium dish; and combine the panko with the ginger and garlic powder in a third medium dish.
Coat the fish fillets evenly in the flour, then beaten egg, and then panko mixture.
In a large skillet, heat the oil, about 1/4 inch, over medium to medium-high heat. Fry the fish until golden, about 3 minutes on each side.
While the fish is cooking, lightly toast the buns.
Transfer the cooked fish to a paper towel-lined plate to drain off excess oil. Squeeze 2 wedges of lemon over the fish.
Serve on the sandwich buns with the sauce, toppings of your choice, and a wedge of lemon.

Inspired by Hapa-tite

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Crock Pot Baked Apples- SRC

January 27, 2014

Every night Price and I are up between 2 am-4am, depending on when Autumn has fallen asleep. Ideally, we get her down between 9-10.30 and then we immediately brush our teeth and drive into bed as well. Gotta maximize on our sleep! Anyway, there are some pretty interesting things on TV in the middle of the night.

Sometimes we watch something we’ve DVR’d but other times we’ll find some random thing to watch while I’m pumping and he’s feeding Autumn. Lately, we’ve been watching the Australian Open. So weird to be watching live tennis in the middle of the night. But to change it up, the other night we watched the first episode of Wahlburgers, a reality show about the burger joint run by the Wahlberg family. Made me want a burger in the middle of the night. Hello… always hungry now!

Other nights we turn on Weatherscan and just so happen to leave it on for like an hour as we sometimes are zombies in the middle of the night. There is just something so relaxing about their music in the middle of the night. no?

Anyway, besides the TV we watch in the middle of the night, I often end up browsing Pinterest. My pins are pretty varied but lately I’ve been thinking about slow cooker recipes. I have fallen deep in love with my slow cooker. It just makes things so much easier now with a new baby. Between feeding her, changing her, snuggling with her my time gets sucked up pretty quickly. And it’s not like I have any problem with that but that is the way things go. Basically it just means it’s time to reinvent how we typically get meals on the table.

Since slow cooker recipes are a big part of our life now, it made perfect sense that Price picked out these Crock Pot Baked Apples for this month’s Secret Recipe Club. This month I had Emily’s blog called Life on Food. Emily has lived all over, including Iowa, Maine, and Connecticut, and her travels are reflected in the recipes she features on her blog. Totally jealous she gets to Disney every year too!!

These Crock Pot Baked Apples are killer. Well, actually, I don’t like baked apples. So I took Price’s word for it when he said they were really, really good. I know, how can I not like baked apples?!?! It’s a texture thing that has to do with the skin. But Price wanted them so I made them. That’s what happens when you love someone… you make them baked apples! And then your house smells amazing!!

Make these for yourself, or at the least for someone you love!

Crock Pot Baked Apples

Makes 6 apples

Ingredients

6 Gala or Macintosh apples
1/2 cup brown sugar
1/2 cup diced walnuts
3 tablespoons butter
1 Tablespoon cinnamon
1 Tablespoon vanilla extract
1/2 cup apple cider or apple juice
2 tablespoons orange liquor (optional)

Process

Remove the stem, core, and seeds from the center of each apple while keeping the bottom of the apple. This basically creates a bowl shape.
In a large bowl, mix brown sugar, walnuts, butter, cinnamon, and vanilla extract. Fill the apples with the filling and place them in the crock-pot. Pour in the liquids into the bottom of the crock pot.
Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

Adapted from Life on Food

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Spinach Artichoke Pasta Bake

September 30, 2013

This Spinach Artichoke Pasta Bake is a delicious vegetarian pasta casserole that will have you begging for seconds. The artichokes and spinach pack a flavor punch and the buttery crumb topping is the perfect finishing touch.

I do this every year to myself.

I think this process is like giving birth. Or at least I am going to compare it to that for this analogy. Just go along…

…

Pumpkin Roll- SRC

August 26, 2013

It’s that time again… Secret Recipe Club time!!

I’ve really loved being part of Secret Recipe Club. It has been such a great past 2 years (well almost). It has put me in touch with so many great bloggers and given me the chance to try new recipes. I try to pick a new to me recipe or a new to me technique so I’m learning something new in the process.

In this month’s case, I had Colie’s Kitchen. yay! Another Nicole!!!!! She juggles a busy schedule, exactly like me, but still manages to make so many good sounding recipes. It’s also fun to search through the recipe index and get so insprired. And Colie has been posting and posting for ages!!! So many options to pick from, well for Price to pick from since I always give him first pass at picking out recipes.

Colie had a pumpkin roll recipe that must have jumped out to price since pretty much as soon as I had giving him the recipe index link he hands back the computer so I can make that. He also picked another pumpkin recipe so he must be ready for some fall time recipes. It worked out for me since I’d never made a ‘roll’ recipe before so I’d be learning a new technique.

Some things I learned while making this pumpkin roll…

you need A LOT of powdered sugar on the towel to prevent it from sticking to the towel. I did put a lot on since that tip was provided as well, but it really is a lot. You basically can’t put too much on. Well, you could but basically you need more than you think of putting on the towel
Do not to too much frosting on! I was thinking that this recipe didn’t had a lot of frosting and there is a reason! It would really mess things up if you put too much on as it would overflow out of it and/or cause the roll to split in the process of rolling as it would be too full.

I’m so glad that I had Colie’s blog this month! I got to try a great new recipe and learn how to make a roll in the process. So much fun!

Give the Pumpkin Roll recipe a try and I swear you’ll be a fan of this sweet fall treat!

Pumpkin Roll

Makes 10 servings

Ingredients

For the Cake

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pureed pumpkin
1 cup walnuts, chopped (optional)
1/4 cup powdered sugar (to sprinkle on a towel)

For the Filling

8 oz. cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Process

For the Cake:

Preheat your oven to 375° F.
Grease a 15 x 10-inch jelly-roll pan. Then line with wax paper, and grease and flour that.
Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
Beat the eggs and granulated sugar in large mixer bowl until thick. Add in the pumpkin.
Gently stir in the flour mixture.
Evenly spread into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
Immediately loosen and turn cake onto a thin, cotton kitchen towel that has been generously been sprinkled with powdered sugar. Carefully peel off the wax paper. Roll up cake and towel together, starting with the edge that is 10″ wide. Cool on wire rack.

For the Filling

Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth.

To Assemble

Carefully unroll the cake. Evenly spread the cream cheese mixture over cake.
Reroll the cake and then wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.

Sourced from Colie’s Kitchen

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Banana Nutella Bread Pudding- SRC

June 24, 2013

So probably picking a bread pudding for this month’s Secret Recipe Club post was not the best idea since it’s been so hot out now. Wasn’t I just complaining that it was cold and rainy? Well, that is the way things go in New England. But not or not I swear it’s worth it to make this bread pudding anytime of the year!

For this month’s Secret Recipe Club post I had Shirley’s blog Enriching You Kid!. It had such a fun time going through Shirley’s blog because she had such interesting recipes. I went through years and years of recipes looking around for something to make and share. I had several recipes in mind but decided on the Banana Nutella Bread Pudding. I couldn’t pass up on having some Nutella!!

I kept all of the ingredients the same but played around with the proportions of the ingredients. Shirley’s recipe called for 2 cups of milk and 1 cup of bread. Since I prefer a bit drier of a bread pudding I changed up the amounts to 1 1/2 cups milk and 3 1/5 cups of bread. If you prefer a wetter bread pudding then increase the amount of milk and reduce the amount of bread a bit. Just as simple as that.

Hope that you enjoy this delightful bread pudding as much as we did 🙂

Banana Nutella Bread Pudding

Serves 4

Ingredients

1 1/2 cups milk
1 egg
2 tablespoons sugar
3 1/2 cups bread pieces
1 banana, thinly sliced
2 tablespoons Nutella
1/4 cup chopped walnuts or hazelnuts, optional

Process

Beat together the milk, egg, and sugar in a large bowl. Add the bread, sliced banana, and the Nutella. Fold together completely to combine, let soak for 30 minutes.
While the bread is soaking up the milk mixture, preheat your oven to 325 degrees and prepare a baking dish by greasing all the sides.
Pour the bread pudding mixture into the greased baking dish. Sprinkle nuts on top.
Bake for 30-35 minutes, then let stand for at least 10 minutes prior to serving.

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Fresh Berry White Chocolate Streusel Bars- SRC

May 18, 2013

I made these Fresh Berry White Chocolate Streusel Bars for Memorial Day weekend. We munched on these while we watched the Coke 600 NASCAR race. It made the race even better. How can you not love a sweet treat and hot guys!?! ha 🙂

Well, these were a fantastic pick for this month’s Secret Recipe Club. Huge hit. It made the house smell great while baking so that we agonized waiting the hour for them to cool before cutting. I’m just so glad that this month I had Avril’s blog Baking and Creating with Avril and we picked these bars.

The bars are super simple to make and are bursting with fresh berry flavor. I used strawberries and blueberries but feel free to add some raspberries in there as well. We loved that so much at we felt that the white chocolate is not even needed. It’s great but if you don’t have it on hand (I don’t normally), don’t stress out. These will kick butt with the buttery crust, fresh fruit and crumbly topping.

I found it a bit easier to gently cut the bars when they were still warm so that it made cutting through them when they cooled easier. Like scoring something before you cut it- that’s my 7 yrs of maki. As well, made for thing a bit easier when cutting through the chocolate so it wouldn’t make a mess breaking the drizzle up.

I swear you won’t be able to eat just one of these. So fantastic!

Fresh Berry White Chocolate Streusel Bars

Makes 24 bars

Ingredients

2 cups oats
1 1/2 cups flour
3/4 cup white sugar
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup COLD butter, cut into small pieces
8 ounces strawberry jam
1 tsp lemon zest
2 cups fresh berries (chop or slice strawberries if you use them)
3 ounces white chocolate chips

Process

Preheat oven to 350 degrees. Set aside at 15×10 jellyroll pan (rimmed baking sheet.
In a large bowl whisk together oats, flour, both sugars, baking soda, baking powder and salt. Add in COLD butter that has been cut into small pieces. Combine the butter into the dry ingredients either with your hands or a pastry cutter until butter is well incorporated as little crumbles. Remove 1 cup of the mixture, set aside. Evenly press the remaining mixture into a jellyroll pan.
Bake for 12-13 minutes or until it is firm to the touch, but not browned.
Warm the jam in microwave for 30 seconds. Add in lemon zest to combine. Spread the warm jam over the crust.
Evenly sprinkle the berries over the jam layer and then sprinkle the reserved crumb mixture.
Bake for 20-25 minutes until topping is a light brown. Remove from oven and let cool 1 hour before cutting. Once cut pour the melted chocolate over the bars in the pan.

Slightly Adapted from: Baking and Creative with Avril

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Coconut Cream Pie- SRC

March 25, 2013

It’s Secret Recipe Club time again!!

As usual I told Price to check out the blog and to pick out the recipe that I should make for this month. I only specified that I didn’t want to make a cake or cookies. So Price headed over to My Beautiful Disasters and checked out the recipes that Casey has made. He picked out the Coconut Cream Pie as I’ve been saying that I want to try to make more pies.

We loved this pie. It was so easy to make and tasted so good. Casey remarked that when she made it that it didn’t set up well. I didn’t have trouble setting it up but I did recently cook a chocolate pudding pie so I figured I would make sure I get it thick enough while cooking it instead of having it set up while chilling, just like when I that one. It just took some time and patience to stand there and stir constantly but it totally was worth it.

I’m so glad that Price picked this recipe from Casey’s blog. It was a fantastic recipe to make for SRC. I only wish I had planned enough in advance (when will I learn?!?!) to make her homemade pie crusts. I just grabbed a 9″ pie crust from the grocery store and baked it according to its instructions and let it cool completely. Simple. The only thing I did different was that I used the coconut extract instead of the vanilla extract in the whipped cream. I just wanted it to scream coconut!

If you love coconut then you’ll love this coconut cream pie!

Coconut Cream Pie

Makes 12 slices

Ingredients

1 pre-baked 9-inch pie shell

Coconut Cream Pie Filling

4 egg yolks
2 cups milk
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup shredded sweetened coconut
2 tablespoon butter
1 teaspoon coconut extract

Whipped Cream

1 cup whipping cream, whipped
1 tablespoon powdered sugar
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Coconut Topping

1/2 cup of shredded sweetened coconut

Process

Use either a purchased pie crust or a homemade one. Pre-bake according to instructions/recipe, allow to cool completely.
Preheat the oven to 350. On a rimmed baking sheet, spread out the 1/2 cup of the shredded coconut. Toast for 5 minutes, or until golden brown. Let cool.
To make the filling, combine the yolks, milk, sugar, cornstarch, and salt in a heavy bottomed saucepan; mix well. While continuelly stiring, cook slowly over medium low heat until the mixture bubbles and begins to thicken. Reduce to low and stir in the coconut and butter. Continue to cook and stir until very thick, approximately another 5 minutes. Remove from the heat and stir in the coconut extract.
Cool the filling approximately 10-15 minutes prior to pouring into the pie shell.
Whip the whipping cream over medium speed. Once it begins to thicken, add in the powdered sugar and extracts.
Evenly spread the whipped cream over the cooled pie. Sprinkle the toasted coconut over the whipped cream. Serve chilled.

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Jalapeno Cornbread Poppers- SRC

January 28, 2013

It is Secret Recipe Club time!!!

This month I was giving the blog by fellow native New Englander Jess. She, and husband Nick, are living in Mississippi as Nick is in the air force. Jess has the blog called Flying on Jess Fuel where she documents what she makes for the 2 of them. They met through a friend at a Mexican restaurant, where she impressed him with her jalapeno eating skills. Ohh spice! I knew I would love this blog.

I browsed her recipes and had several in mind but I picked one that featured jalapenos! I decided to make the Jalapeno Cornbread Poppers because it would be fun to make for the upcoming Superbowl and I love them as much as Jess. They are definitely different than a typical jalapeno popper but the change up is so much fun. There are much lighter as they are not packed full of cream cheese and cheese but the cornbread gets nicely fluffy and the crunchy cheesy top is a nice finishing touch. I only made a few simple changes along the way by adding some paprika to the corn bread and then broiling at the end to get the cheese extra brown and crunchy.

I hope that you’ll add these to your Superbowl menu. We are relaxing at home this year and I can’t wait to kick back with chips and something spicy to enjoy with a cold beer!

Jalapeno Cornbread Poppers

Makes 24 poppers

Ingredients

12 medium large fresh jalapenos
2/3 cup flour
1/2 cup yellow cornmeal
3 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1/2 teaspoon paprika
2 tbsp vegetable oil
1 egg
1/3 cup milk
1 1/2 cups shredded cheddar, divided
1 cup corn (fresh, frozen or canned)

Process

Preheat oven to 350 degrees. Line baking sheet with foil.
Slice each jalapeno down the center and remove seeds and ribs.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, paprika, oil, milk, corn and cheese until just mixed.
Fill each jalapeno half with the cornbread batter. Sprinkle them all with the remaining 1/2 cup of shredded cheddar.
Bake for about 15-20 minutes, or until the cornbread is firm and cooked through.
Broil the cheesy top until golden brown.

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Chocolate Bourbon Truffles- SRC

November 26, 2012

I’m so ready for Christmas and all the craziness that comes with it. Actually, I’m not at all but I’m trying. At least I will bake and cook myself into the holiday spirit. I have so many recipes bookmarked it’s a bit crazy. But I’m looking forward to tackling that list.

Something you should add to your holiday baking list are these Chocolate Bourbon Balls. As soon as I saw these on Shari’s blog, The Saucy Gourmet, I knew that these would be perfect to make for this month’s addition for Secret Recipe Club. We are taking next month off from posting so I wanted to share something perfect for the holidays.

These are so simple to make and a great treat for the holiday season. In all they took me an hour to make and that included 30 minutes of me watching Parenthood while they cooled for 30 minutes. Not bad at all. Shari suggests that you make them a few days in advance of serving them to allow the flavors to meld together and for the bourbon to mellow out. I follow no such instructions and didn’t wait so they had a real kick to them but were still soooo good. But it’s really great that you can make these in advance of a party or a cookie swap when you are super crazy swamped with a million other holiday things they will be ready and waiting for you.

Prior to making these I recruited one of the general contractors I work with into explaining bourbon to me. Bourbon is American made whiskey that is barrel-aged, which is why it is pricier than something like vodka. We discussed what bourbon to use in this recipe as well. Since this doesn’t have many ingredients it would be best to use a good quality bourbon so you don’t pucker up as you eat the bourbon balls. Basically, he suggested to skip using Jack Daniels (unless you get a nice specialty bottle). I was still confused so I called him from the liquor store… after work. Oh those general contractors are such good sports, which is why I gave them all of these bourbon balls!

Chocolate Bourbon Truffles

Makes 30 1” round truffles

Ingredients

6 oz (1 cup) Semi-Sweet Chocolate Chips
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon, such as Maker’s Mark
55 Nilla wafers cookies
4 oz (1 cup) walnut pieces
Sugar of rolling

Process

Using a food processor (or a knife and some patiences), crush the Nilla Waffers and walnuts together until fine.
In a medium sized, heavy-bottom pot, melt the chocolate on low heat. Once melted, remove from heat and add the sugar, corn syrup, and bourbon and mix until chocolate mixture is smooth again. Thoroughly mix in the Nilla Waffers and walnut mixture to create a dough.
In the pot, divide the dough in half by scoring the top, then divide those 2 sections in 5 equal sections. Let the dough cool for 30 minutes.
Once the dough has cooled, remove from the pot and roll the 10 sections into even sized logs and then cut each into 3 pieces. Roll the balls and then coat with sugar.

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Check out my previous Secret Recipe Club Posts:

October: Bacon, Mushroom, Onion, and Cheese Stuffed Bread

September: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

August: Birthday Cake Oreo Truffles

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

January: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

October 29, 2012

It’s been a year since I’ve started to participate in Secret Recipe Club and I have really enjoyed this past year.It’s been so much fun getting to interact with other bloggers and to make some really fun recipes. I can’t wait for the next year with this great group!

This month I had Anne’s blog called Anne Jisca’s Healthy Pursuits. Wouldn’t you know I think the pick the 1 indulgent thing on the blog. She has great soups, breads, so many other great fresh homemade recipes on her blog. Of course I pick one with bacon and cheese. It’s just that once I saw her Bacon Cheese Stuffed Bread I knew I needed to have it. It would just work out perfectly to enjoy on a leisurely Sunday with some NASCAR and Football on. Plus, some Frankenstorm updates watching didn’t hurt! Oh, Hurricane Sandy, please be nice!

I made some changes to the original recipe in that I don’t have bacon bits at home so I used regular bacon and then I added mushroom and onion to the mix. I just figured adding some mushroom and onion would add to the overall flavor. Plus knowing it would basically be lunch it should have a veggie in there. ha! This was really simple to prepare and was so good. I highly suggest making this or a few different kinds, maybe with sun-dried tomatoes, artichokes, or some sauteed chopped broccoli. It’s the perfect game day treat!

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

Serves 4

Ingredients

1 boule loaf of bread (8oz)
4 slices of bacon
8 oz o mushrooms, chopped
1 small white onion, chopped
1 tablespoon butter
1 pinch red pepper flake
2 oz of freshly grated cheese, such as cheddar or Gruyere

Process

Prepare the bread but cutting a cross hatch in the loaf almost all the way through. Place the bread onto a baking sheet lined with a large piece of tin foil.
Cut the bacon into small pieces. In a medium sized skillet, cook on medium low until completely cooked. Drain on a paper towel. Discard all but 1 tablespoon bacon drippings.
Over medium heat, cook the mushrooms and onion in the same skillet with the bacon drippings as well as the butter. season with red pepper flake, salt and pepper. Once the mushroom and onion are cooked down add the bacon back into the skillet.
Add the bacon, mushroom, and onion mixture into the crevices of the bread. Freshly grate the cheese over the entire bread. Gently, wrap the foil over the bread to tent it over the cheese.
In a preheated 350 degree oven, bake the bread for 15 minutes. Open the foil to expose the top and broil for 1-2 minutes to get a golden brown top.

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Check out my previous Secret Recipe Club Posts:

September: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

August: Birthday Cake Oreo Truffles

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Chocolate Chip Rice Krispies Cookies

October 1, 2012

I’m skipping this week’s edition of Monday Munchies because I wanted to participate in sharing a great recipe instead.

I love being part of Secret Recipe Club. It is so much fun to ge a new secret assignment every month. Plus it’s a lot of fun on reveal day having your partner find our out ou had their recipe and what you made while you are searching around to find out who made a recipe on your blog. All of that is great but it is time’s like this that I realize that community is just as important.

Sadly, an email went out sharing the news with out group that one of our members had passed away. Dan, aka the Herring, and Meredith, aka the Haggis shared the blog The Haggis and The Herring. Dan, a man in the prime of his life, unexpectedly passed away recently. Meredith shared a very touching post about Dan, their kids, and their love together. It is unbelievable to me that Meredith is expecting a baby at this point. I could not imagine that pain and sadness. I wish her and her boys nothing but happiness and they rebuild their lives.

In a tiny way of honoring a great cook, a great man is my post of his Chocolate Chip Cookies with Rice Krispies. As soon as I saw these I knew I would have to try them. These cookies are a lot of fun. They are great chocolate chip cookies with a fun surprise inside. The contrasting texture is a lot of fun and makes the cookie more interesting than a typical chocolate chip cookie.

Chocolate Chip Rice Krispies Cookies

Makes

Ingredients

1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips

Process

Combine together the flour, baking soda, and salt in a small bowl. Set aside.
In a large bowl/stand mixer, beat together butter and sugar until light and fluffy.
Add egg and vanilla. Beat well.
In small batches, add the flour mixture, mixing until combined.
Stir in the rice krispies and chocolate chips.
Portion out heaping tablespoons sized cookies into your hands, roll into balls and then gently press onto baking sheets covered with parchment paper/coated with cooking spray.
Bake at 350-degrees for 12 minutes or until lightly browned.
Remove immediately from baking sheets and cool on wire racks. Store in airtight container up to 3 days.