Chocolate Chip Cheesecake Bars

I have to admit that I'm a little hesitant to share this recipe...It's probably one of my favorite things to bake and the pan never lasts more than 2 days in this house. I usually get compliments over these, so that's probably why I don't want people stealing the recipe. But go ahead, enjoy! They really are amazing...especially just out of the oven with a glass of milk. Yum!

3/4 cup shortening
3/4 cup sugar
1/3 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp salt
3/4 tsp baking soda
1 1/2 cups mini choc. chips

Filling
2 pkgs (8 oz) cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp vanilla

In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla. Combine the flour, salt, and baking soda; add to the creamed mixture and mix well. Fold in the chocolate chips. Set aside 1/3 of the dough for topping. Press remaining dough into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 8 minutes.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla. Mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over filling. Bake at 350 for 35-40 minutes or until golden brown. Cover and store in refrigerator.

Shrimp Scampi

Annie's Eats

Another win from the kitchen! I'm actually really proud of myself for trying to cook different things rather than just food I've had at home before. Next time I'll probably use some more lemon (once again I didn't measure anything out). Also, I'll add more basil. Unfortunately none is showing in the picture so it looks a little bland. For the asparagus, I just used olive oil, salt, pepper, and some lemon juice.

Chicken Parmesan

This is one of my favorite foods and a go to recipe. First of all, I don't even need to use a recipe anymore. Second, I usually have all the ingredients on hand. During the winter I'll make pasta to go with it, but my favorite this to use is spaghetti squash. It's delicious.

4 boneless, skinless chicken breast halves
1/3 cup Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg beaten
2 tbsp olive or vegetable oil
2 cups spaghetti sauce
1/2 cup shredded Mozzarella cheese

Flatten chicken to 1/4 inch thickness. Mix bread crumbs and Parmesan cheese. Dip chicken into egg; coat with bread crumb mixture.
Heat oil in 12 inch skillet over medium high heat. Cook chicken in oil 10 to 15 minutes, turn once, until juice is no longer pink when centers of thickest piece are cut. Add spaghetti sauce. Reduce heat to low. Cook 2-3 minutes or until sauce is hot. Sprinkle mozzarella cheese over chicken.

Garlic Shrimp with Basil, Tomatoes, And Pepper Flakes

From Serious Eats

Yum!!! Despite this snow/ice storm we've had over the past few days, I was able to get out to do some grocery shopping. However, many other people had the same idea so some things were running low. For example, Walmart didn't have any milk left. It didn't matter for my dinner, but still...crazy! They also didn't have any fresh basil, so I had to use some dry basil we had at home. Next time I definitely want to try this recipe with fresh basil and more pepper flakes for more of a kick. My favorite part had to be the tomatoes. They tasted delicious. Also, I want to use shrimp that hadn't been frozen first. Even though they were mostly thawed, I think they still added quite a bit of liquid while cooking. Overall, this was a great dinner and I can't wait to go eat some more of it in an hour or so.

Breakfast: Toad in a hole, popeye egg, egg in a basket, etc.

Inspired by the snow day today, I actually made myself breakfast (if you can call it that at 10:30). This one is for my dad. He's the one who got me started on this I'm pretty sure. However, now I'm finding out it's called by many names. Oh well. Whatever it's called, I'm still a big fan. So, all you do is melt some butter in a pan, cut a hole out of the middle of a piece of bread, and crack an egg in that hole. Then cook! Delicious breakfast. I like to leave the yolk a little runny, but it's completely up to everyone how they like their eggs.
After being reminded, I realized how I left someone out of the list of people who taught me how to cook. That person would be my dad. Luckily, he definitely knows what he's doing in the kitchen since there were a lot of weekends where my mom had to work so it was up to dad to feed the kids (aka me and my brother). I also remember a certain person telling him that they liked his meatloaf better than their mother's. So thanks dad...and next time I'm home can you make me breakfast?

Vegetable Chowder

This is another recipe I got for my mom. I tried making it last semester and it turned out really well, so I'm going to make it for dinner tonight. I'm not exactly sure why, but it just seems like a good day for soup. Plus I'm going to be busy this week...that means I'll be eating lots of leftovers. This recipe is really easy and doesn't take too long. Eventually I'll start posting pictures, but I don't think this would look that great in a picture. You'll just have to take my word for it and make it! Later this week I'm going to try making garlic shrimp with basil, tomatoes, and pepper flakes. Stay tuned.

2 cups boiling water
2 cups diced potatoes
1/2 cup celery
1 1/2 tsp salt
1/2 cup carrots
1/4 tsp pepper

Boil above ingredients and simmer for 10 minutes.

Make a white sauce using:
1/2 cup melted butter
1/4 cup flour
2 cups milk

Add to white sauce 8 oz cheddar cheese and melt
Add to vegetables and water. Add 1 can corn (I use 1 bag frozen corn).

Heat through and serve

Hamburgers

I have so many hamburger patties in the freezer! Friday night I decided to have some friends over so I could at least make a dent in them and make room in the freezer. You might be wondering why I would put something as simple as burgers in my blog, but let me tell you...it's ALL about the seasoning. My mom became slightly obsessed with Emeril over the last year or so and found some great recipes including this burger seasoning. Occasionally I'll just sprinkle the patties with the seasoning, but last night I thawed and mixed everything together. Personally, I like it better that way. Also, I added some Worcestershire sauce to the mix just because I thought it seemed like a good idea. Anyway, I thought they turned out really well. Of course I added cheese and also toasted the buns a little. I just wish I would have had onion and tomato.

Emeril's Burger Seasoning
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
2 tsp ground mustard
1 tsp cayenne pepper

Combine all ingredients in a mixing bowl and stir to blend thoroughly. Store in an airtight container. Use 2 to 3 tsp per pound of ground beef (I bet I used more than that though).

Grilled Chicken Fajitas

http://annies-eats.net/2010/05/03/grilled-chicken-fajitas/

I have a feeling Annie's Eats will become another favorite place to find recipes. These fajitas were delicious! I have this problem where I don't like to measure ingredients, but I figured in a marinade that wouldn't matter too much. It all goes back to my dislike of doing dishes (just ask my dad). My rule at home was that if I cooked, I didn't have to do dishes. That doesn't work anymore. One thing I would change for next time is to use 1 red and 1 yellow pepper instead of 2 red. Also, some sauteed mushrooms might be a good addition. When I was at the store I also picked up an avocado and sliced some on my fajita. It added a good flavor and is probably better for you than adding sour cream (although I did add some of that too, along with cheese). For the grilling I used what I call my "girl" grill. It's a griddler/grill/panini press all in one. Plus it means I don't have to go outside in the snow to get some grilled food. As soon as the chicken, peppers, and onion hit the grill the sizzle started and the smell was amazing. Definitely watch the peppers and onion...you still want to keep the crunchiness and not overdo them. This is a recipe I will use again and again. I'd go so far as to say it's my new favorite fajita recipe.

Leftovers: I think they will be really good as leftovers. I also bought some provolone cheese that I figure I can melt in a tortilla and add to the chicken and veggies. And there you have it, your very own wrap for lunch!

Introduction

This year has been the first that I've really had to cook for myself. No more mom and no more dorm food. I love to cook especially for other people so this blog is a way to share my favorite recipes as well as remember variations that I used. I'd have to say that most of what I've learned has come from my mom and grandmas. They've all taught me great things both in and out of the kitchen. Mom made me learn how to make bread because it's a useful skill apparently. Grandma Sommer oversaw the making of my first pie. And Grandma Koshmider makes great Mexican food. Now I'm saying that I cook every night like my roommate Linda (she makes delicious food and also has her own blog), but I have learned to cook 2-3 times a week and eat leftovers other nights. So with a bit of planning there's no need to rely on fast week or microwave meals. I'm sure my parents would be shocked to hear that I like leftovers now. I guess college changes a person. Anyway I hope everyone enjoys once I get some recipes up here. On the menu tonight: chicken fajitas. Yum.