Ruth's Chris' Sweet Potato Casserole

I am hosting Thanksgiving this year, and this is definitely on the menu!  If you don't make any other side, make this one.  Trust me.  Turkey?  Ham?  What?  Who cares! :)

Ruth's Chris Steakhouse is one of our favorites.  We always seem to go here for a birthday, anniversary, or really whenever we are in the mood for a great steak.  I would highly recommend checking it out.  Can't beat the sizzling plate with all that butter.  Not only are the steaks fantastic, but the sides are killer as well.  This sweet potato casserole is our favorite by far.  I've given up on my usual potato Au gratin when I'm at a Ruth's Chris.  Even if you don't like sweet potatoes, you may just fall in love.  This is the restaurants most popular side.  People even order it for dessert with a scoop of ice cream.

Give me a chopped salad, a great steak, and a ridiculous potato... I am a happy girl!

The recipe comes from Ruth's Chris Chef, Pat Gallagher.  Thank you, Sir!

An important tip~
Please don't use canned sweet potatoes, it's not hard to boil them.  Starting with cold water, bring 3~4 large potatoes to boil.  Cook for about 30~35 minutes or until tender enough to be able to mash.  Do not over cook, as they will be cooking again in the casserole.  Let them cool for about 30 minutes before handling.  Peel the skin off and mash.

Crust~
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Sweet Potato Mixture~
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup  (1 stick) butter, melted

Crust~
Combine brown sugar, flour, pecans, and butter in mixing bowl.  Set aside.

Sweet Potato Mixture~
Preheat oven to 350 degrees.  Coat a medium~size casserole dish with non~stick spray.  Or use a couple smaller dishes.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.  Beat thoroughly with a hard mixer about 4 minutes, to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish.  Bake for 30 minutes.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes.  The brown sugar and pecan crust should be slightly browned and crunchy.  Allow to set for 10 minutes before serving.  The crust will harden a little more.

Apple Coffee Cake

This recipe comes from the Vichy Hot Springs Resort & Inn in Ukiah, California.  The cookbook is, Breakfast In Bed California by Carol Frieberg.  The recipes are from the best Bed & Breakfast sites in California.  I received this book as a wedding gift and have been making yummy things for breakfast and brunch ever since.

Breakfast and/or Brunch is one of my favorite things.  I also love having people over for brunch.  It's seems fun, relaxed, and just a little different from the normal dinner party.  I haven't met anyone who doesn't like breakfast food.  It doesn't matter if you like savory or sweet, there is something for everyone.  This is a great sweet addition to any breakfast menu.  The grated apple makes this a fun change from the same old coffee cake.  It's perfect for this time of the year with apples so abundant.  This is Vichy Hot Springs recipe as is.  I usually add a little extra cinnamon, as I do with most of my recipes.  The recipe also calls for cooking apples.  I use Granny Smith.

1/4 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all~purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
5 cooking apples, peeled, cored, and grated
Cinnamon sugar (2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon)

Topping~
2 tablespoons cold butter
1/2 cup granulated sugar
1/2 cup all~purpose flour

Glaze~
1 1/4 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees.  In large bowl, cream butter and sugar; add egg and vanilla.  In separate bowl, combine flour, baking powder, and salt.  Add flour mixture alternately with milk to butter mixture.  Spread batter in greased 15 x 10 inch baking pan.  Sprinkle grated apples over batter. Sprinkle lightly with cinnamon sugar mixture.  In medium bowl, cut butter into sugar and flour until mixture resembles fine crumbs; sprinkle over apples.  Bake 40 minutes or until cake tests done.  In small bowl, blend powdered sugar with milk; glaze cake while still warm.

Ina Garten's Chicken Stew with Biscuits

As much as I love cooking up a storm and having a well rounded meal complete with at least a few side dishes.  There is something to be said for a one pot meal (this does not mean the cooking or ingredients need to be lack luster).  My husband pretty much grew up on casseroles.  He used to beg me to make some.  I cannot bring myself to cook some ground beef and open a can of soup.  I'm sorry, my inner diva is coming out.  Instead of soup, make your own cream sauce.  Instead of boiling chicken, roast some or do a quick saute.  A little effort makes a huge difference.  The fresh parsley in the biscuits is perfect!  Love them. If you love pot pies, like my honey does.  Make the filling and bake it with pie crust.  A large one family style or make individual servings.  So fun.  This is a perfect dinner with the cooler weather upon us.

Dinner is served with this great recipe from my favorite, Ina Garten.  Recipe from Barefoot Contessa Family Style cookbook.  This is word for word Ina's recipe.  I don't have any need to change or fuss with anything from her.

For the Stew
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade (recipe follows)
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup all~purpose flour
1/4 cup heavy cream
2 cups medium~diced carrots (4 carrots), blanched for 2 minutes
1 10~ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley

For the Biscuits
2 cups all~purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 half and half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, or until cooked through.  Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice.  You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  In a large pot or Dutch oven, melt the butter and saute the onions over medium~low heat for 10 to 15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot chicken stock to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley.  Mix well.  Place the stew in a 10 x 13 x 2~inch oval or rectangular baking dish.  Place the baking dish on a sheet pan lined with parchment or wax paper.  Bake for 15 minutes.

Meanwhile, make the biscuits.  Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half and half and combine on low speed.  Mix in the parsley.

Dump the dough out on a well~floured board and, with a rolling pin, roll out to 3/8 inch thick.  Cut out twelve circles with a 2 1/2 inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling.  Brush them with egg wash, and return the dish to the oven.  Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

* Homemade Chicken Stock~ makes 6 quarts
3 5~pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16~ to 20~quart stockpot.  Add 7 quarts of water and bring to a boil.  Simmer uncovered for 4 hours.  Strain the entire contents of the pot through a colander and discard the solids.  Chill the stock overnight.  The next day, remove the surface fat.  Use immediately or pack in containers and freeze for up to 3 months.

Cider~Glazed Chicken with Browned Butter~Pecan Rice

Fall is my favorite time of year.  I love the beginning of any season but, I never get tired of the fall.  It could be the idea of snuggling up with someone special, hot chocolate and a can of whip cream, really cute boots, comforting food, the holidays fast approaching.  Whatever it is, I love it.

This is a simple chicken dish, perfect for a busy weeknight.  I find myself using a ton of nuts in the fall and winter.  One of my favorite things, my kids call me a nut freak.  This also has apple cider in the sauce.  Pick some up when you go to the local pumpkin farm or in the refrigerated section of the grocery store.  Try not to use plain old apple juice for this one.  Get into the spirit of the season.  If apple cider doesn't do it for you, grab your honey and snuggle.  Either way, enjoy!

If you don't have chicken breast cutlets, don't stress.  Use chicken breasts and pound to at least 1/4 inch thickness using a meat mallet.  I usually place chicken in a Ziploc bag to pound, to make clean up easy.

3 cups cooked brown rice
3 tablespoons butter, divided
4 chicken breast cutlets
1/2 teaspoon Kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4~1/2 cup pecans
2 tablespoons chopped fresh flat~leaf parsley

Cook the brown rice according to package directions in a saucepan, omitting salt and fat.

While rice is cooking, melt 1 tablespoon butter in a large heavy skillet over medium~high heat.  Sprinkle chicken with 1/4 teaspoon salt and pepper.  Add chicken to pan; cook 3 minutes on each side or until done.  Remove chicken from pan.  Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2~3 minutes or until syrupy.  Add chicken to pan, turning to coat with sauce.  Remove from heat and set aside.

Melt remaining 2 tablespoons of butter in saucepan over medium~high heat; cook for 2 minutes or until butter is browned and fragrant.  Reduce heat to medium; add chopped pecans and cook for 1 minute or until toasted, stirring frequently.  Add rice and the remaining 1/4 teaspoon (or even less) salt; toss well to coat.

Serve brown rice with chicken.  Garnish with chopped parsley.

Chicken Fettuccine in a Light Garlic Wine Sauce

I love it when I make dinner that my kids will eat without fussing.  It's even better when they beg me to make it every night.  This is one they love.  It's a simple recipe that's not a big deal to pull together on a busy weeknight or even serve for a casual dinner party.

Stay fresh with the ingredients, as always.  I stay away from pre~grated cheese and garlic in a jar.  It doesn't save that much time and the freshness really does make a noticeable difference.  If it's cold, like it is here in Chicago, and you don't want to bother with the grill, grab a grill pan for the chicken.  

16 ounces (1 lb) fettuccine
4 tablespoons olive oil
2 tablespoons minced garlic
1/2 cup minced red onion
12 medium button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
2 large tomatoes, peeled, seeded and diced
12 fresh basil leaves, chopped
4 grilled chicken breasts, cut into strips
4 tablespoons butter
kosher salt and freshly ground black pepper to taste
1/2 cup Parmesan cheese, freshly grated~ plus more for garnish
sliced green onion for garnish

* For the chicken.  I simply use some olive oil and some Italian seasonings when I grill it.

Cook the fettuccine according to package directions.  While pasta is cooking, heat the olive oil in a large saute pan.  Add the garlic and saute for about 30 seconds.  Add the red onion and mushrooms and saute for about 2 minutes.  Add the wine and reduce by half, then add the chicken broth and reduce by half.  Add the tomato, basil, and the sliced grilled chicken.  Saute for 1 minute and add the butter to the pan.  Add the cooked, drained pasta to the pan and toss to coat.  Add salt and pepper to taste, and Parmesan cheese.  Garnish with more Parmesan cheese and green onion.

Ginger~Marinated Pork Loin Roast

My cute Grandma Raymer Doris, loved pork roast.  I think I have always liked it because she did.  She also loved brussels sprouts.  Hmm...I didn't find my love working out on that one.  

Pork roast is pretty hard to mess up.  I don't get stuck in a rut with it, and love trying different recipes.  I have one with a Mexican flare that is great!  I will post soon.  The marinade for this one really needs time.  It's easy to pull together the night before, you'll be glad you did.  The fresh ginger adds great flavor to the pork and the ginger ale in the marinade makes it fun for the kids to help make.  This recipe comes from Sandra Lee.

1 1/2 cups ginger ale
1/3 cup soy sauce
1/3 cup dry sherry
3 tablespoons honey
1/4 cup chopped fresh ginger
1 tablespoon minced fresh garlic
1 5~6 pound boneless center~cut pork loin roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

In a large glass baking dish, stir together ginger ale, soy sauce, sherry, honey, ginger and garlic.  Pat pork roast dry with paper towels.  Place in baking dish, turning to coat with marinade.  Cover and refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 350 degrees.  Place a wire rack in an aluminum foil~lined baking pan.  Remove meat from marinade, discarding marinade.  Pat roast dry with paper towels.  Sprinkle with salt and pepper on all sides.  Place on wire rack in prepared pan.

Bake for 1 hour or until a meat thermometer inserted in center of roast registers 155 degrees.  Let stand for 10 minutes before slicing.  Cooking time will depend on the size and thickness of your roast.

Bacon~Wrapped Mushrooms with Honey~BBQ Sauce

When my 10 year old daughter was begging me to make these mushrooms, I found it kind of funny.  I can't think of many kids that beg for mushrooms.  Well, why question?  If my usually picky daughter wants to eat, I'll be cooking.  The rest of my family wanted nothing to do with this one.

You don't have to make the BBQ sauce, you could use your favorite store bought sauce.  I was kind of thinking why bother while I was making it.  That doesn't really sound like me, does it?  I must have been busy.  Anyway, when I was done I was glad I did.  This probably wouldn't be my favorite sauce for ribs, but it worked well with the mushrooms.  Give it a try.  And if you don't like mushrooms, use something else.   Recipe adapted from Big Book of BBQ from the editors of Southern Living.

Honey~Barbecue Sauce

2 cups ketchup
1 cup dry white wine
1/3 cup honey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon Kosher salt

Bring all ingredients to a boil in a large saucepan.  Reduce heat, and simmer, stirring often for 15~20 minutes or until slightly thickened.
Makes about 2 3/4 cups.

Bacon~Wrapped Mushrooms

24 small fresh button mushrooms
12 bacon slices
1 cup Honey~Barbecue Sauce

Preheat grill to 350~400 degrees.  Cut bacon slices in half, so you can wrap all the mushrooms.  You don't want the bacon to overlap too much as the inside won't get crisp.  Microwave, in 2 batches, at high for about 2 minutes or until bacon is partially cooked.  Pat dry with paper towels.  Wrap each mushroom with a bacon slice, and secure with a wooden pick.  Dip wrapped mushrooms in Honey~Barbecue Sauce.

Grill mushrooms, covered with grill lid, about 5 minutes on each side or until bacon is crisp and thoroughly cooked.

Cantaloupe Lime Smoothie

I seem to be on a smoothie kick.  Summer rolls around and I want something light, cold and refreshing.  Who can blame me, right?

I recently posted a honeydew melon lemonade smoothie that is really good.  I wanted to give cantaloupe it's turn.  This is a light, cold and refreshing smoothie.  Perfect!  The orange and green are pretty together.  I love the lime zest, for taste and color.  This would be a great smoothie to serve at a brunch.
Recipe adapted from Good Housekeeping.

2 cups diced cantaloupe
1/2 teaspoon lime zest
2 tablespoons lime juice
1/3 cup frozen peaches
2 tablespoons honey
2 cups ice cubes

In a blender, combine cantaloupe, lime zest, lime juice, peaches, honey and ice.  Blend until smooth.  Enjoy!

Banana Pancakes with Orange Butter

Sometimes I get stuck in a rut.  I'm not always in the mood for maple syrup, no matter how good it is.  These are a great pancake to make when you want something different.  The pancake batter is a simple recipe, but the added banana and orange butter makes these special.

You don't need to go out to your favorite pancake house when you can make these at home.

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons cooking oil
3~4 bananas (only mash 2 and save the others for garnish)
1/2 cup butter
2 tablespoons frozen orange juice concentrate
1/2 cup light brown sugar

In a large mixing bowl, combine the flour, sugar, baking powder and salt.  In a medium mixing bowl combine the egg, milk, and cooking oil.  Add to the flour mixture.  Stir until just blended, batter should still be lumpy.  Fold in the mashed bananas, be careful not to over mix.

Heat a heavy skillet or griddle and pour about 1/4 cup of pancake mix onto hot griddle.  Cook until pancakes are golden brown, turning to cook the second side when pancake has a bubbly surface and is slightly dry around the edge.

In a small saucepan, combine the butter, orange juice concentrate and brown sugar.  Heat until butter is melted and sugar is dissolved.  Keep sauce warm.

Serve pancakes with orange butter and banana slices.

Cherry Lemonade

This lemonade packs a punch, no doubt about it.  So if you're like my cute husband you may want to water it down a bit.  My kids love making this one.  They ask for it all the time.  If you feel like puckering up and have no one to kiss... this one is for you.

1 16 ounce bag frozen cherries
1 16 ounce jar maraschino cherries without stems
1 1/4 cups sugar
1 cup fresh lemon juice, about 5 or 6 lemons
4~6 cups cold water

Process cherries, cherry juice from jar, sugar and lemon juice in a blender until smooth.  Pour fruit mixture through a wire mesh strainer into a pitcher, discarding solids.  (I actually strain it twice).  Stir in water to taste.  Serve over ice.

*If it's too thick or strong for your liking... add more water.

Pappardelle with Baby Spinach, Herbs and Ricotta

There is just something about fresh herbs.  I love them and use them every chance I get.  A perfect spring or summer time side dish.

Have all ingredients prepped and ready to go before beginning to cook~ the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.  Recipe adapted from Cooking Light magazine.  This was on the April 2011 cover and looked so good, I had to try.

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat~leaf parsley
1/4 cup chopped fresh dill
4 tablespoons grated pecorino Romano cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat.  Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat.  Add additional cooking liquid, if needed.

Chicago Style Hot Dog

A hot dog?  Really?!  Yup, this self proclaimed food snob (my husband and friends who really know me would also proclaim) loves a good Chicago style hot dog.  Maybe because there is so much going on you kinda forget what you are eating.  Maybe because it's just good.

Here are a couple of tips~ buy a good quality hot dog (not an awesome place to try to save a penny), celery salt is a must, sport peppers or go home, yes pickle relish and pickle spear, and don't even think about putting ketchup on it.  Seriously, don't go there.  I have met people who insist if you don't have all the ingredients, you can't call it a Chicago dog.  They can get pretty worked up about it, I think that's cool.  I don't get insane about a hot dog, but if you make my Chicken Tortilla Soup and don't use all the garnishes, I will get a little cranky.  My husband definitely knows to squeeze his lime.  ;)

When something is simple I think it's really important to buy the best quality ingredients you can afford.  I always think that, no matter what you are preparing.
I'm just sayin'...

Many places will boil or steam the hot dog.  I prefer the grill and it's always got to be well done for me.  I love the places where you can order a char~dog!  That makes me happy.  Ah, it's the simple things in life!

To make one Chicago Dog~

good quality hot dog~ I like Vienna Beef franks.  It says right on the label "Chicago's Hot Dog" :) Use what you like.
poppy seed bun
plain old yellow mustard
pickle relish
pickle spear
a couple slices of cucumber
a couple slices of tomato
diced onion~ I use white, sometimes red.
sport peppers
celery salt~ load it up.

Prepare hot dog the way you like.  Add ingredients and enjoy!

Honeydew Lemonade Smoothie

My friend Camille and I recently taught a smoothie class.  It was so hilarious...but that's a whole other story for another blog!  ;)

This was one of the recipes I shared because it's a little different from the normal fruit smoothies I make.  I usually don't add a lot of sugar or concentrated pre~made anything.  Not that there is anything wrong with that, it's just not what I usually do.  The frozen lemonade concentrate is a great balance to the mellow honeydew melon.  My kids love this!  My favorite part might be the crushed lemon candies, they make it fun and add a sweetness that is great.  It's not a big deal to crush up a few candies.  Right?

Smoothie~
1 (12 ounce) can frozen lemonade concentrate
6 cups honeydew melon chunks, about 1 large melon
4 tablespoons vanilla yogurt
2~3 cups ice, depending on how you prefer it

Garnish~ It's not just cute, it adds to the drink!
1 lemon
Crushed lemon candies

Garnish~
Place a handful of lemon candies in a plastic Ziploc bag and crush with a meat mallet or rolling pin.  Use whatever gets the job done.  Transfer the crushed candies to a bowl the glass will fit inside with a little extra room on the sides.  Slice the lemon and run a wedge around the rim of the glass, keeping the glass upside down so the juice doesn't drip down (not a big deal, but it will look better).  Place juiced rim in bowl with candies and pull it up.  Set glasses aside while you make the smoothie.

Smoothie~
Blend all ingredients in a blender until ice is crushed.  Pour carefully into sugared glasses.  Enjoy!

Sweet~Hot Mustard Chicken wrapped in Bacon

My 9 year old daughter, Lauren loves these!  She asked me to make them everyday for her, minus the sesame seeds.  So cute.  Use a good set of tongs to handle the meat on the grill instead of a long fork to prevent piercing the meat, which will allow juices to escape.

A great appetizer or even dinner with some rice and a green salad.

2 (8~ounce) boneless, skinless chicken breasts
8 bacon slices, cut into thirds
1/2 cup orange marmalade
1/4 cup lite soy sauce
3 tablespoons Dijon mustard
3/4 teaspoon ground ginger
1/4 teaspoon garlic powder
sesame seeds for garnish

Cut chicken breasts into 24 (1 inch) pieces.  Wrap each chicken piece with 1 piece of bacon, and secure with a tooth pick.

Stir together orange marmalade, soy sauce, Dijon mustard, ground ginger and garlic powder in a large bowl.  

Remove and reserve 1/4 cup of marinade to drizzle over when chicken is cooked.

Add chicken to bowl, lightly tossing to coat.  Cover and chill for 2 hours, turning occasionally.  Remove chicken from marinade, discarding remaining used marinade.

Preheat grill to 350~400 degrees (medium high) heat.  Grill chicken covered with grill lid down, 4~5 minutes on each side or until done.  Transfer to a serving platter and drizzle with reserved marinade.  Sprinkle with sesame seeds.

Garlic Cheese Bread~ "Claim Jumper"

I love it when I find a restaurant I miss from home in my current area.  Claim Jumper restaurants started in California and all of their locations but two are in the west.  The two that aren't are in driving distance from me here in Illinois.  Lucky me!  One of the things I love at the restaurant is this garlic cheese bread.  It's honestly more of a cheese garlic bread.  The kids love it because it doesn't have a strong garlic taste, having no actual fresh garlic in it.  Great addition to any meal and it's ridiculously easy to make.  Recipe adapted from Todd Wilbur.

1/2 cup butter, softened
3/4 cup shredded sharp Cheddar cheese
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
freshly ground black pepper
dash of paprika
10 slices Texas toast (thick cut white bread)

Preheat oven to 400 degrees.   Combine all the ingredients for the butter in a small bowl.  Spread generously on one side of each slice of Texas toast.  Bake for about 10 minutes or until cheese begins to brown and bubble.

Beef Brisket with sweet tomato sauce

A friend gave me this recipe a long time ago, it was her mother's.  I like it for something different to what I normally do and have been making it for years.  I have thought of cutting the sauce recipe in half, it makes quite a bit.  I never have, I love it too much with mashed potatoes.  It's a great no fuss recipe.  I hope you enjoy it.

3 pounds yellow onions, chopped
3 tablespoons light olive oil
5~6 pound brisket, trimmed
kosher salt
freshly ground black pepper
1 cup ketchup
6 tablespoons lemon juice, about 2 large lemons
2 tablespoons dark brown sugar, packed
2 cups canned tomato puree

In a large saute pan, saute the onions in the olive oil until they are golden brown.

Season all sides of the brisket with salt and pepper.  Over high heat brown the brisket well on all sides in its own fat in a large, heavy~bottomed pot.  Add the onions.  Transfer to a 325 degree oven for 4 hours, until fork tender.

Skim the fat from the juices and discard.  In a separate bowl mix together the ketchup, lemon juice, brown sugar, and tomato puree.   Add tomato mixture to the pan and cook another 30 minutes.  Remove the brisket from the pot, slice thinly across the grain, and return the meat to the sauce to keep warm.

I always serve extra sauce on the side with some mashed potatoes.

Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup

My son Cameron wanted me to make this for his birthday breakfast.  He is 12 and completely, without a doubt, my son.  He will sit and watch cooking shows with me into the wee hours of the night, or in the middle of a Saturday.   He has his own list of favorites he likes to Tivo.  Like me, he loves the presentation of his food, (he likes to call it "professional").  It always needs to look professional. ;)  Now, my husband has someone else in the house to roll his eyes at when we want to stick some garnish on a plate.  

I love these pancakes, they are pretty simple and easy to make.  The syrup is even easier, with only two ingredients.  I usually leave the blueberries whole the day I make them.  Whatever is left over I will puree and put through a strainer and keep in the refrigerator.  The flavor is actually better pureed.  

2 cups fresh blueberries

2 cups light corn syrup

1 cup all~purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted

2 tablespoons lemon zest

confectioners' sugar

In a saucepan, over medium heat, combine the blueberries and corn syrup.  Bring to a boil and cook for a couple of minutes.  Remove from heat and with a potato masher, mash the berries.  Keep warm.  

In a small mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.  

In a medium mixing bowl, whisk the buttermilk, egg, and butter until fully incorporated.  Add the sifted ingredients to the milk mixture and whisk until it is slightly smooth, but still has some lumps.  Fold in the lemon zest and allow the batter to rest for a couple minutes. 

Lightly grease a griddle over medium heat.  Cooking in batches, pour 1/4 cup of the batter onto the hot griddle for each pancake.  Cook for about 2~3 minutes or until the batter bubbles and is golden brown, flip and continue to cook until golden brown.  Remove and stack on serving plates.  Place a pat of butter between each pancake.  Drizzle the pancakes with the syrup and garnish with the confectioners' sugar.  

With the remaining syrup, I puree it and put it through a strainer.  My kids like it better this way.  

Baja "Charred" Salsa

One of my favorite places to eat for lunch, is Baja Fresh or anything similar to it.  I'm not really a sandwich shop kinda girl.  Give me a simple chicken taco with some great salsa and I'm happy.  I could eat at a place like this for lunch just about every day. The food is simple, clean and flavorful.  Don't get me wrong, I also love complex and heavy.  Just not every day.

One of reasons I keep coming back is the Salsa Baja, it's my favorite.  I love so many things charred, blackened or broiled.  For me, the completely charred tomatoes and jalapeno in this recipe are perfect.  It's what makes it special.  You may feel like you are ruining the tomatoes, and you've got a burnt mess.  Stick with it!  I've added pictures of the black tomatoes so you can see how it could seem bad.  But, bad never tasted so good!  Recipe adapted from Todd Wilbur.

9 firm medium tomatoes, *chilled~ this will help them stay intact during grilling
1 jalapeno, stem removed
1 clove garlic
1 teaspoon kosher salt
1 1/2 cups water
1 1/2 limes, juiced
1/4 cup white onion, diced
1/4 cup cilantro, chopped

Preheat barbecue grill to high heat.

Place 7 of the chilled tomatoes, stem~side down (remove stems), directly on the grill.  Allow the tomatoes to roast over the flame for 20~30 minutes until most of the surface of each tomato is black.  (I roasted my tomatoes at about 550~600 degrees for 25 minutes).  Add the jalapeno to the grill and turn over the tomatoes and roast another 20~30 minutes.  Turn the jalapeno once during cooking so the pepper blackens evenly.

Take the tomatoes and jalapeno off the grill and put them on a plate to cool for 10~15 minutes.  Dump the tomatoes, jalapeno and any liquid into a blender.  Add the garlic and salt and blend on high speed until the mixture is pureed.  Add the water and lime juice and blend again on high speed for about 30 seconds.

Pour the mixture into a bowl.  Dice the remaining tomato and add it to the salsa.  Add the onion and cilantro, then cool the salsa in the refrigerator.

Makes about 4 cups.

Mascarpone Chocolate Toffee Bars

I can't think of a better way to dress up store bought cookie dough than with chocolate, toffee, nuts and mascarpone cheese.  I love the chocolate/cheese layer in these cookies.  They are easy to make and you might just forget you used store bought cookie dough.  They are also pretty, I cut my squares into triangles for something different.  

This recipe comes from Giada De Laurentiis.  

Vegetable cooking spray

1 pound refrigerated sugar cookie dough 

2 (1.4 ounces) chocolate~toffee candy bars, coarsely chopped, divided 

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 teaspoon vegetable oil

1 cup mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted

Position an oven rack in the middle of the oven.  Preheat the oven to 350 degrees.

Spray a 7x10 3/4-inch nonstick baking pan with vegetable cooking spray.  Lay a 6x18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.  Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate~toffee candy pieces and vanilla extract.  Using damp fingers, gently press the dough into the prepared pan.  Using the tines of a fork, prick the dough all over.  Bake for 12 to 14 minutes until the crust is lightly browned.  Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl.  Place the bowl over a pan of simmering water and stir until the chocolate has melted.  Cool the chocolate mixture for 10 minutes.  Whisk in the mascarpone cheese until the mixture is smooth.  Using a spatula, spread the chocolate mixture over the cooled crust.  Sprinkle the remaining chocolate~toffee candy pieces and sliced almonds over the chocolate mixture.  Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 2-inch bars.  Serve at room temperature.

*To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 8 to 10 minutes until lightly browned.

Japanese Onion Soup

So, if you're going to make the Benihana wannabe Ginger Salad Dressing (pictured, and previously posted), you've got to make the Onion Soup right?  They totally go together, I can't have one without the other.  This soup is a great addition to a meal.  It would not be great on it's own.  You'd probably still be hungry, I know I would anyway.  My husband was out of town when I tried this recipe, along with the salad dressing.  I brought it to my friend Camille who thought the same.  Addition to dinner...but not dinner on it's own.
Recipe adapted from Todd Wilbur.

4 cups canned chicken broth
2 cups water
1 white onion
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 clove garlic, sliced
1/2 teaspoon kosher salt
1 cup vegetable oil
1 cup milk
1 cup all~purpose flour
6 medium mushrooms, thinly sliced
4 green onions, sliced


Combine chicken broth and water in a large saucepan over high heat.  Slice the white onion in half, and coarsely chop one half (save the other half for later).  Add coarsely chopped onion, carrot, celery, garlic and salt to saucepan and bring to a boil.  Reduce heat and simmer for 10 minutes, or until the onion starts to become translucent.

As the broth simmers, heat up the vegetable oil in a small saucepan over medium heat.  slice the remaining white onion into very thin slices.  Separate the slices, dip into the milk, then the flour seasoned with a pinch of salt.  Fry the breaded onion, a handful at a time in the oil until golden brown.  Drain on a paper towel.  ** You could skip this step and use the canned French's French Fried Onions if you'd prefer.  One small can would be enough for this recipe.

When the soup has simmered 10 minutes, strain the vegetables out of the broth and discard.  Pour the broth back into the pan and  keep it hot over low heat.

To serve soup, ladle about 1 cup of broth into a bowl.  Drop a few pieces of fried onion into the soup, followed by some of the mushroom and green onions.  Serve.

Ginger Salad Dressing

I grew up going to Benihana's Japanese Steakhouse every year for my birthday.  It was our families traditional birthday lunch with my mom and brothers.  Sometimes my cute Grandma's or Dad would come along, but it was my Mom's thing.  We got to get out of school (total bonus) and go to the "Valley."  Yup, I am like totally a Valley Girl.  You can hear it right?  It is pretty embarrassing I used to talk like that.  Like, Gag me with a spoon!!  We would always go to the Ventura Blvd. location, which I later in life had an apartment across the street from.  Hmm...I wonder why I picked that place?  Now when I go there with my husband, I probably embarrass him.  I always order extra dressing on the side and I basically have soup.  I do one of those, "Do you want some?" He's smart enough to know I don't really want to share.

My mom had a friend that worked there, who gave her the salad dressing recipe.  It was in bulk, like a gallon of this, a ton of that.  I'm not sure if she ever converted the quantities.  Maybe I should see if I can get my hands on it.

Like... Totally...this is not the original dressing recipe!  It's a knock off that's like pretty close.  OK, I'm done talking like a fool.  ;)

I've tried many dressings similar to this and this is probably the closest I've found.  The recipe is adapted from Todd Wilbur.  It's not the real thing, but it's still really good.

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 1/2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 1/2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all the ginger is pureed.  Chill.  

Makes 1 3/4 cups.

Guy Fieri's Chicken Avocado Egg Rolls

Guy Fieri is a kick back, fun chef to watch.  He made these egg rolls that my kids really wanted to try.  I've made egg rolls a time or two and have never made them eat them.  I thought they might not love them, but we gave them a shot.  Guess what?  They liked them. Way to go Guy, making egg rolls "cool" for my picky eaters.  I love it!  I love avocado, so these were right up my alley.


These would be great with Cilantro Sour Cream found under Dips or Mexican tabs.


A great appetizer or a fun side.  This recipe makes 12 egg rolls.


2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups cooked chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
sweet chili sauce, for dipping


In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. De~glaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Mixed Fruit Smoothie

We are such a smoothie house.  My kid's friends come over and ask me what kind of smoothie I'm going to make.  Sometimes we use a recipe, but most of the time we just make them up!

My husband bought me a Vita~Mix blender a few years ago.  This was the first recipe we tried from cookbook that came with it.  The kids love it and it's really easy.  I usually have all the ingredients on hand, so we make it pretty often.  I have no problem making this for them whenever they want.  Cameron actually makes it most of the time.  The girls love it because it's pink!

1 cup frozen strawberries
2 bananas
1 orange
1/2 cup frozen peaches
1 cup vanilla or plain yogurt
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth, about 1 minute.  Serve immediately.

*You can add a little honey or sugar if you would like it a little sweeter.  I used to...now I just leave it out.

Broccoli Cheddar Soup

When I was a kid, I used to love helping my dad make soup.  I was in love with the fact that he never had a recipe but would just keep adding things to make something really great.  Maybe that's why I can't seem to follow a recipe, I love changing them or making things up as I go along.

Broccoli isn't one of my favorite vegetables, but I really like broccoli cheese soup.  I love cream of anything soup, if I'm being honest.  Another bonus, it's pretty hard to mess up.  This is a combination of a few recipes, that I've kinda made into one.  This is a really great soup and it's easy.  My 9 and 2 year old daughters helped me make this.


6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all~purpose flour
2 cups heavy whipping cream (you could use half and half)
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg, freshly grated
Kosher salt and freshly ground black pepper
4 cups broccoli florets
1 large carrot, diced
2 1/2 cups sharp white and yellow cheddar cheese, grated. Plus more for garnish

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, about 4 minutes, then gradually whisk in the cream until smooth. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.  Garnish with more cheese.

Lemon Chicken Scaloppine with Pine Nut~Parmesan Crust

I used to order something like this all the time, at one of my favorite restaurants when I lived in California.  It was totally my usual, I'm not sure I ever ordered anything else.  This is as close as I can get with a few additions that I think make it even better!  So when I am feeling homesick, of course, I'll call my family.  I also might watch Legally Blonde, listen to Ryan Seacrest on the online radio and make this.  :)

The crust is full of flavor, with the lemon zest, pine nuts, Parmesan cheese and fresh basil.  Served with the baby arugula salad on the side, perfect.  The peppery arugula with the tomato and balsamic glaze is a great match with the lemon in the chicken.

4 boneless, skinless chicken breasts
1 cup flour
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 eggs, beaten
1 1/2 cups panko (Japanese bread crumbs)
2 lemons
3/4 cup grated good quality Parmesan cheese (I use Parmigiano Reggiano)
1/2 cup chopped pine nuts
2 tablespoons chopped fresh basil
2 tablespoons butter
2 tablespoons extra~virgin olive oil

Place chicken breasts in a large zip lock bag.  Using a meat mallet, pound chicken breasts until they are 1/4 inch thick.  Do a couple at a time in batches.

Combine the flour, 1 teaspoon salt, and pepper on a large plate.  Put the eggs on another plate.  On a third plate (you may want to use a larger shallow dish for the crust mixture) combine the panko, zest from 1 lemon (at least 2 teaspoons), 1 teaspoon salt, Parmesan cheese, pine nuts, and basil.  Sprinkle chicken with remaining 1/2 teaspoon of salt.  Coat both sides in flour, then eggs (allowing excess to drip off), then panko mixture, pressing lightly.

In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon olive oil.  When pan is hot, add 2 chicken breasts; cook about 3 minutes on each side, until golden and cooked through.  Remove and keep warm on a plate tented with foil.  Add more butter and oil to skillet with each batch.  Cut remaining unpeeled lemon into wedges.  Squeeze a couple wedges over the chicken before serving and place remaining lemon on serving platter.

Serve with Baby Arugula Salad.

Baby Arugula Salad with Balsamic Glaze

bunch of baby arugula
tomatoes
balsamic glaze
extra~virgin olive oil
kosher salt
freshly ground black pepper
shavings of Parmesan cheese

Cut tomatoes and mix in a bowl with balsamic glaze, olive oil, salt and pepper to taste.   Place on top of the arugula.  Garnish with more balsamic glaze and shavings of cheese.

Orange Marmalade Ricotta Cupcakes

OK, you guys... I thought my kids wouldn't really like these.  I was kind of thinking I was making a more adult cupcake, and yes, I think a cupcake could be considered adult (at least for me anyway).  They are not the super candy~sweet kids normally like, with the bitterness of the marmalade.   I was being selfish in making something I knew I would like.  My kids loved them.  So, they had my cake and they ate it too! :)

for the cupcakes~
1 package plain yellow cake mix
1 cup orange juice
2/3 cup ricotta cheese
1/3 cup plus 4 tablespoons orange marmalade
1/3 cup vegetable oil
4 large eggs

for the Marmalade Buttercream~
1/2 cup butter, at room temperature
1 heaping tablespoon orange marmalade
2 1/2 cups confectioners' sugar, sifted
3 tablespoons orange juice

Place a rack in the center of the oven.  Preheat oven to 350 degrees.  Line baking pan with cupcake liners.  Set aside.

Prepare the batter: Place the cake mix, orange juice, ricotta cheese, 1/3 cup marmalade, oil, and the eggs in a large mixing bowl.  Blend with an electric mixer on low for about 30 seconds.  Increase the speed to medium and mix another 2 minutes, scraping down the sides of bowl as needed.  The batter should look thick, and well combined.  Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.

Bake the cupcakes 15~20 minutes or until they are golden.  Remove the pans from oven and cool on a wire rack for 5 minutes.  While cupcakes are cooling in pan, place the remaining 4 tablespoons of marmalade in a small saucepan over low heat.  Stir until it thins out, about 3~4 minutes.  Remove the cupcakes from pan and let cool on wire racks.  Brush the marmalade over the tops of the warm cupcakes.  Let the cupcakes cool another 20 minutes before frosting.

Prepare the Marmalade buttercream: Place the butter and orange marmalade in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds.  Add 2 cups of the sugar and 2 tablespoons of the orange juice and beat on low until the mixture is combined, 30 seconds.  Add the remaining sugar and orange juice and beat until the frosting is spreadable, 30 seconds.  Increase the mixer speed to high and beat until fluffy, 1 minute longer.  Frost cupcakes.

Ginger Garlic Linguine

My daughter can't stand tomato sauce, she always asks for buttered noodles.  Unfortunately, I can't stand plain old buttered noodles.  I guess I'm not a kid anymore.  Here are buttered noodles a little less boring, a great side dish everyone can be happy about.

12 ounces uncooked linguine
5 green onions finely chopped
2 tablespoons fresh ginger
2 teaspoons minced fresh garlic
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter
1/2 cup freshly grated Parmesan cheese

Cook linguine according to package directions.

Meanwhile, in a large skillet, saute the onions, ginger, garlic, basil and cayenne pepper in the butter for about 4 minutes or until the onions are tender.

Drain the linguine; add to skillet and toss to coat.  Top with cheese.  I usually add a little extra cheese... I also put extra on the table.

BBQ Jalapeno Poppers

You've got to try this recipe!  It's ridiculous how good this is.  It is adapted from Ree Drummond, The Pioneer Woman (my new best~friend).  Her cookbook is titled, The Pioneer Woman Cooks.

I know what I'm bringing the next time someone asks me to bring an appetizer.  I might just make it every time someone asks me to bring an appetizer!  I made these last week when invited to dinner with friends.  Unfortunately, I didn't make enough.  So sad!  I made half the recipe and thought that would be enough,  with only 4 adults (one being my non~jalapeno~eating husband).  Nope, so wrong.  I made the rest the next night at about 10pm when my honey and I sat down to watch a movie.  Great midnight snack, lol.  I'm obsessed!  Interestingly enough Ree recommends making 3 times what you think you'll need.  She's a smart lady.

Try them,  you may want to send me a thank you note or some flowers or something!  ;)

18 fresh jalapenos
1 8~ounce package cream cheese, softened
1/2 cup grated sharp cheddar cheese
2 green onions, sliced
freshly ground black pepper
18 slices thin bacon, cut into halves
bottled bbq sauce
toothpicks
disposable rubber gloves~ *for this amount of peppers you want to make sure you protect your fingers.  Also, make sure you don't touch anything, like an eye, while you are working with jalapenos.

Preheat oven to 275 degrees.  Begin by cutting jalapenos in half lengthwise.  Try to keep the stems intact, they look prettier that way.  With a spoon, scrape out the seeds and light~colored membranes.  The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

In a bowl, combine the cream cheese, cheddar cheese, chopped green onion, and black pepper to taste.  Mix the ingredients together.  Stuff each hollowed jalapeno half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can.  Be careful not to stretch the bacon too tightly, as the bacon will contract as it cooks.  Secure with toothpicks.

Place on a cookie sheet and brush the top and sides with your favorite bbq sauce.  Chutney or apricot jelly works well too.  Bake for 1 hour, or until the bacon is sizzling.  Serve hot or at room temperature.

Pioneer Woman's Chocolate Sheet Cake

I think I have a new love, for those of you who know me it may come as a total surprise.   I will always pick an appetizer or more dinner over dessert.  But, I can see this getting a bit obsessive.  No worries honey, I'm just talking about cake.  But, not just any cake.

My friend Sandra was talking about eating Texas sheet cake for breakfast a few days ago,  I have to admit I was a little jealous!  If we lived in the same state I would have invited myself over.  It got me thinking of a sheet cake recipe in a cookbook I recently bought.  So, what do you think I brought to a friend's home for dinner when I was asked to bring dessert?  You guessed it, Chocolate Sheet Cake.  Too bad there wasn't enough left over for breakfast the next day.  ;)  Before I get all diva on you, you've really got to make it!

This recipe comes from The Pioneer Woman, Ree Drummond.  The cookbook is titled, The Pioneer Woman Cooks.  This recipe is also one Bakerella raves over and has on her website.   I usually change every recipe I get a hold of.  This is left just as it was written.

for the cake
2 cups all~purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound butter (2 sticks)
4 heaping tablespoons cocoa powder

for the icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes.
10. While the cake is baking, make the icing:
Melt the butter in a saucepan over medium~low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add powdered sugar.  Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.