Heaven Sent Cookies

Ingredients:
2 cups unbleached flour
1/2 cup salted butter (1 stick) (softened)
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
1/2 Tbsp baking powder
1/4 tsp salt
2 eggs
1 cup dark brown sugar
1 cup white chocolate chips
1/2 cup semi-sweet mini morsels

Directions:
Preheat oven to 350 degrees. Add butter to mixing bowl, then add sugar and mix. Then add almond and vanilla extract, and eggs and mix. Then add baking powder, salt and flour and mix thoroughly. Next, add the white chocolate chips and semi-sweet mini morsels and stir them in with a spoon till mixed in. Place cookie dough about a heaping tablespoon for each drop onto the cookie sheet and bake for approximately 9-13 minutes. Let cool when finished with your batches and enjoy!

© 2010 (Erika) Cooking Divas

Baked Fire Roasted Peppers Rotini

Ingredients:
1/2 bag frozen Quorn Chik'n Tenders (bag is 12 oz., only use 6 oz)
14.5 oz Muir Glen Organic Fire Roasted with Chipotle Peppers Petite Diced Tomatoes
28 oz. crushed tomatoes with basil
12 oz. of frozen mixed peppers (red, yellow and green strips)
1/2 tsp of honey
1/4 cup romano cheese
1/3 tsp of fennel seeds
1/2 tsp of granulated garlic
8 oz of whole milk mozzarella (crumble into pieces or cut them up in tiny pieces)

Cook a box of whole wheat rotini, follow directions on pasta box and put to side. Make sure not to overcook it. You will have a little left over pasta.

Directions:
Preheat oven to 425 degrees. Place a stainless steel skillet or saucepan on stove and heat to medium heat. Add the Muir Glen tomatoes, crushed tomatoes, mixed peppers, fennel seed, honey, granulated garlic and chik'n tenders to the saucepan. Cook for 10 to 15 minutes till thoroughly cooked. Make sure to stir. When sauce is cooked, turn off the stove and let it sit for a couple of minutes to cool down a bit. Then place the rotini into an 8 x 8 in. stoneware pan till it is almost 2/3 full. Then add the mozarella and romano cheese to the pasta. Now add the sauce mixture to the pasta and mix one more time till it's well mixed. Place the stoneware pan into the oven and cook for approximately 10 minutes uncovered. Take out let cool a bit and serve.

© 2010 (Erika) Cooking Divas

Potato Pancakes

4 large potatoes shredded
1 diced yellow onion
Set aside
In a small bowl combine 1 egg beaten
1 tspn salt
2 tbspn flour
1/2 tspn black pepper
Sprinkle of garlic powder
In a medium skillet heat 4 tpsn olive oil
Fry til golden brown
Serve with sour cream on side (optional)

© 2010 (Theresa) Cooking Divas

Delicious Caramel Apple Bread

Preheat oven 350
In a medium bowl combine
Cut up 25-30 caramels
Add 1 tspn flour(to prevent sticking)
Set aside

In a mixer combine
3 cups flour
1 cup butter or margarine
4 cups confectioners sugar
1 tbsp vanilla extract
6 eggs (can be 3 white)
2 tsp ground all spice
Mix until blended
Core, slice, and chop 3 granny smith apples, add to flour mix, as well as caramel mix
Add to a greased 9x5 pan (you maybe able to make a couple of loaves pending on the size of pan)
Bake for an hour and 10-15 minutes
Let cool about 30 minutes

Icing is 1 cup confectioners sugar and 1/3 cup water mix
Generously apply to top of bread

© 2010 (Theresa) Cooking Divas

Apple Cinnamon Crumb Cake

In a medium bowl combine
3 cups flour
1/2 cup sugar
1 cup apple sauce
2 tbsp water
1 egg
1/2 tspn salt
2 peeled and chopped apples
1 tsp cinnamon
3/4 cup raisins
1/2 cup chopped almonds
Combine set aside

Crumb topping
In a small bowl combine
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup brown sugar3/4 cup flour
1/2 cup butter
1/3 cup oats (chopped nuts alternate)

In a greased bread pan or cake pan add half the cake mix, add a thin layer of crumb mix, procede to add the remaining cake mix on top, and once again crumbs on top(so its a layered cake) spray a little butter spray for goldening purposes

Bake 350 for 45-50 minutes, let cool 15 minutes before serving

© 2010 (Theresa) Cooking Divas

Quick Delicious Meatloaf

Use 1 package of chicken or ground beef chopmeat
Chop 3 cloves garlic
1/2 yellow onions diced
2 Tbsp fresh parsley
1 egg
1 1/2 cups breadcrumbs
2 tsp garlic powder
1 Tbsp parika

In a separate medium bowl combine
1 1/3 cup ketchup
3 tbsp worstershire sauce
1 tsp garlic powder, mix well
Add half of the ketchup mix to the meat mix. Combine by hand
place on a greased, foiled pan
Layer the remaining ketchup on top of meatloaf

Bake 350 for 30-35 minutes or until light golden brown

© 2010 (Theresa) Cooking Divas

Creamed Spinach

In a lightly oiled pan saute 1 pound chopped spinach, with 4 cloves garlic
Add 1 cup milk
1/2 cup butter
1/2 tsp salt
1/4 tsp black pepper
3/4 cup grated parmesan oreginato
Cook about 10 minutes, until cheese has thickened

© 2010 (Theresa) Cooking Divas

Vegetarian Creamy Carrot Bean Bisque

Ingredients:
6-8 carrots (chopped finely, food processor pulsed recommended)
1 large onion (chopped finely, food processor pulsed recommended)
3 large stalks celery (chopped finely, food processor pulsed recommended)
2 Tbsp extra virgin olive oil
1/2 tsp dried thyme
2 bay leaves
1 (15oz) can organic kidney beans or organic cannelini beans
1 tsp lower sodium soy sauce
4 cups water (filtered if you can)
2 tsp Better than Bouillon organic vegetarian vegetable base
1 tsp honey
1/2 cup fresh parsley leaves (then chop finely)
1/2 cup heavy cream
1/4 tsp freshly ground pepper
optional: bag of gourmet caesar croutons to sprinkle on top of soup when served

Directions:
Heat a stainless steel stock pot at medium heat. Add olive oil, onions, carrots, and celery. Make sure to stir frequently, so that the bottom doesn't brown. Saute for 10-15 minutes, adding dried thyme and bay leaves. Saute another 5 minutes. Add water, bouillon base, soy sauce, honey, and beans. Cover and cook for 15 minutes. Make sure the lid lets out a little of the steam from the pot. Now add parsley and ground pepper and cook for another 5-10 minutes. Take out the 2 bay leaves and throw them out, make sure not to burn your fingers. Check to see if the carrots are tender and if they are, then you are ready to turn off the stove. Let the soup cool a bit and add the heavy cream. When it is a bit cooled, you can add your soup to a food processor or a blender and puree the soup till it's nice and creamy. You can serve this with the optional gourmet croutons on top. Enjoy!

© 2010 (Erika) Cooking Divas

Yummy Chocolate Chip Muffins

Preheat oven 400
In a medium bowl combine:
2 cup flour
1/2 cup sugar
3 tspn baking powder

In a small bowl combine:
3/4 cup milk
1/3 cup apple sauce
1 egg
3/4 cup chocolate chips
3 Tbsp brown sugar
Combine with flour mix
Add to greased muffin pan, sprinkle couple of chocolate chips on top of muffins
Bake 20-25 minutes
Cool 15 minutes before serving

© 2010 (Theresa) Cooking Divas

Homemade Pizza with Homemade Meatballs

1 (.25 ounce) package dry yeast
1 cup warm water
2 cups bread flour
2 Tbsp olive oil
1 tsp salt
2 tsp sugar
Knead pizza dough with flour, roll into round thin circle
Place on pizza pan
Add favorite tomato sauce in circular motion
Add chicken meatballs crumbled (follow homemade recipe)
Add shredded mozzarella
Bake 350 for 30-40 minutes

© 2010 (Theresa) Cooking Divas

Simple Tarty Cranberry Sauce

Ingredients:
12 oz fresh cranberries (rinsed)
3/4 cup packed dark brown sugar
3/4 cup orange juice
pinch of salt

Directions:
Heat a saucepan at low/medium heat. Add all the ingredients and stir every 20-30 seconds, and more as it starts to stick more to the pan. Once it starts to look like it's getting more like a jelly substance, then  you are done. Take off the stove and let cool. Put in refrigerator for at least a couple of hours to cool it down.

Homemade Chicken Meatballs

In a large bowl mix 2 packages of chicken chopmeat
2 eggs
5 slices of bread(7 grain is healthier)
Chop 3 pieces fresh parsley
3 cloves of garlic chopped
1 yellow onion diced
2 tbsp garlic powder
2 tspn paprika

Cook on medium heat, in a skillet rotate until brownes evenly
Drain on plate, add to tomato sauce

© 2010 (Theresa) Cooking Divas

Comforting Creamy Mushroom Soup

Ingredients:
1 large onion
20 oz. mushrooms (chopped)
1/4 cup butter (1/2 stick)
1 (12 oz) can evaporated milk
3 cups water
1 tsp vegetarian base
1/4 tsp freshly ground pepper
2 cloves garlic (minced)
1/3 cup fresh parsley (minced)
pinch thyme
1/2 cup flour
1/8 cup less sodium soy sauce
1/8 cup teriyake sauce

Directions:
Heat a stock pot at low to medium heat. Add butter and onions. Saute onions till clear, then add mushrooms. Sautee till mushrooms are about half their size. Then add teriyaki sauce, soy sauce, garlic and ground pepper. Then add 1/2 cup of flour, mix well and make sure to stir frequently till mixed together and slowly add in evaporated milk mixing it in with a wooden spoon or whisk. Mix it well and make sure it doesn't stick to the bottom of the pot. Then add the water and vegetable base. Stir thoroughly. Add thyme and parsley and cook for approximate 5-10 more minutes, stirring often (don't want the soup to clump up). Take off heat, let cool and enjoy!

© 2010 (Erika) Cooking Divas

Spaghetti Squash with Zucchini and Yellow Squash

Preheat oven 350
Cut spaghetti squash in halves
Lightly grease large pan with olive oil and bake 30 minutes

In a medium skillet heat olive oil and 3 cloves garlic
Chop 2 zucchini and 1 yellow squash
Fry till light golden brown
Drain 1 can diced tomatoes
Saute for 12-15 minutes

When squash has cooked, scrape from shell, will start to look shredded

Add spaghetti squash with zucchini
Enjoy!

© 2010 (Theresa) Cooking Divas

Cinnamon Apple Streusel Muffins

Preheat oven 400
In a large bowl mix
1 1/2 cup flour
1/4 cup sugar
2 tsp, baking powder
1/4 tspn salt
1/8 tspn nutmeg
1/2 tspn cinnamon
1/4 cup apple sauce
1/2 cup milk
2 eggs(or egg whites)
1 macintosh apple peeled and diced
Drop by tbsp into greased muffin pan

In a medium bowl combine,
1/3 cup light brown sugar
2 tbsp flour
2 tbsp melted butter
1/3 cup chopped nuts
Sprinkle streusel mix on top of muffins, stir both together, sprinkle the rest of streusel on top of muffins.
Bake for 20-25 minutes cool 15 minutes before serving

© 2010 (Theresa) Cooking Divas

Perfect Pear Crisp

Preheat 425
Chop 1/3 cup nuts
1/2 cup flour
1/4 cup brown sugar2 tbsp sugar
1/4 tspn cinnamon
1/8 tspn ground nutmeg
1/2 tspn salt
Mix in blender or food processor set aside

Decore 6-7 pears(softer is better) and slice into wedges

In a seperate bowl mix 2 tbspn sugar
1 tspn cornstarch
2 tspn lemon juice
Pinch of salt
Gently mix in pears

Fill rectangle baking pan with pears, m
Crumble flour mix on top

Bake 27-30 minutes, Cool 15 minutes before serving

© 2010 (Theresa) Cooking Divas

Mouthwatering Vegetarian Chik'n Parmesan

Ingredients:
4 Quorn Chik'n patties
2 1/2 cups of Delightfully Simple and Tasty Marinara
1 (8 oz) ball of fresh mozzarella (thinly sliced, might have a little leftover)

Directions:
Preheat oven to 400 degrees. Place the 4 chik'n patties in an 8x8 dish. Add 1/2 cup of sauce on each patty. Then add thinly sliced mozzarella on top of patties. Add rest of sauce on top of the patties and place in oven. Bake for 30 - 35 minutes at 400 degrees. Take out of oven and serve!

© 2010 (Erika) Cooking Divas

Delightfully Simple and Tasty Marinara

Ingredients:
1 (28 oz) can whole peeled tomatoes drained (chopped)
1 (28 oz) can tomato sauce
2 Tbsp extra virgin olive oil
1 onion (chopped)
1/3 tsp salt
1 pinch crushed red pepper
2 Tbsp honey
1 Tbsp fresh basil (finely chopped)
1/2 tsp oregano
1 large clove garlic (finely chopped/minced)

Directions:
Heat skillet pan (preferably stainless steel) to low-medium heat. Add olive oil and onions and saute till onions are translucent.  Add chopped garlic, and quickly add the rest of the ingredients into the skillet and cook for 20 minutes stirring occasionally. You might have to lower the heat if sauce splatters too much. Make sure to keep stirring until done. Take off heat and serve with pasta.

© 2010 (Erika) Cooking Divas

One,Two,Three Blueberry Muffins

Preheat oven 375

Mix 3 cups flour
1 cup sugar
1 tspn salt
4 tspn baking powder

In a medium bowl mix 2 eggs beaten
1/2 cup apple sauce
1 cup milk

Combine both, add 1 small container fresh blueberries (organic)
Bake 20 minutes

© 2010 (Theresa) Cooking Divas

Veggie Chicken Chopmeat Lasagna

In a skillet,with rimful of olive oil on medium heat 6-7 chopped garlic cloves, one chopped yellow onion, 2 cups sliced mushrooms(preferably portabella), 1 orange pepper diced, 1 italian pepper diced sauteed until a light brown, add chicken chopmeat,(can be beef as well), add 2 tbsp garlic powder, 4 tbsp paprkia, crushed black pepper, drain in a papertowel set aside.

Cook a tomato sauce, preferably crushed tomatoes, add parsley chopped, salt, pepper, olive oil, garlic powder,basil (or how normally prepare sauce)

Mix veggie meat mix into tomato sauce

Boil 3-4 boxes of lasagna pending on pan size cook to Al Dente, strain

Lightly grease pan with olive oil,
Lay flat one layer of lasagna, add layer of tomato sauce, and a layer of lowfat ricotta, and 1 1/2 cups of mozzarella mix together. Add another layer of pasta on top follow same routine until you average 4-5 layers. On the last layer shred about 2 cups fresh mozzarella, and 1 cup shredded parmigiano originato cheese

Bake on 375 for 30-35 minutes, let sit 10 minutes before serving. Mangria Pronto

© 2010 (Theresa) Cooking Divas

Homemade Chocolate Chip Cookies

Preheat oven 350 add:

1 cup butter beaten
1 cup sugar
1 cup brown sugar
Mix and set aside
In a medium bowl mix
2 eggs
2 tbsp vanilla extract
3 cups flour
2 tsp water
1 tbsp baking soda

Mix butter mix to flour mixture add 2 cups semisweet chocolate chips
On a greased baking sheet, bake for 10-12 minutes

© 2010 (Theresa) Cooking Divas

Jala'omelette

Ingredients:
4 eggs (2 eggs + 2 egg whites)
1/4 cup milk
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper (freshly ground)
1 oz monterey jack cheese with jalapeno peppers (diced)
1/2 onion (diced)
cooking spray or a dab of butter
optional: fresh salsa or ketchup

Directions:
Turn on stove to low-medium to medium heat. Dab butter on nonskillet pan or use cooking spray and put on stove. Add onions, make sure to stir it occasionally and saute till it's clear and starting to brown. While the onions are cooking, add eggs, milk, salt, pepper to a mixing bowl. Use a fork and whisk them till they are well scrambled. Once the onions are ready and the egg mixture to the pan and let it cover the whole bottom of the pan. Add the diced cheese and sprinkle the paprika on top of the omelet. Let it cook till the bottom is cooked well enough for your spatula to turn over the omelet onto the other half. I recommend a big spatula for doing this. Give it a minute or 2 and then turn it again and let it cook for another minute or so... I like to cook mine well so the egg is well cooked in the middle... Once done, you can serve this with fresh salsa or ketchup.

© 2010 (Erika) Cooking Divas

Perfect Holiday Gingerbread Muffins

Ingredients:
1/2  cup molasses
3/4 cup dark brown sugar packed
1/4 cup finally chopped crystallized ginger
1 tsp ground ginger
1/4 cup butter (melted)
3 eggs
3 1/2 cups bread flour
1 Tbsp baking powder
1 cup applesauce (unsweetened0
1/2 tsp salt
optional: 1/4 cup powdered sugar

Directions:
Preheat oven 350 degrees. Add molasses, butter, sugar, eggs, vanilla, applesauce and crystallized ginger in larg mixing bowl and mix. Then add sifted bread flour, baking powder, and salt to the mixture and mix thoroughly. Drop into mini muffin pan to make it level with the top of the muffin tin. Bake in oven at 350 degrees for approximately 18-23 minutes. Keep an eye out on it, not to let it burn. You can use a cake tester or fork to see if it's done. If it comes out clean, then you are finished. Take out of the oven and let it cool. You may also add some powdered sugar, by sprinkling it on top of the muffins.

© 2010 (Erika) Cooking Divas

Simply Delicious Haricots Verts

Ingredients:
16 oz haricots verts (extra fine green beans) (frozen)
2 Tbsp extra virgin olive oil
4 Tbsp italian style bread crumbs
1 tsp teriyaki sauce
1 tsp less sodium soy sauce
1/2 cup water
1/4 tsp freshly ground black pepper

Directions:
In a skillet (preferably stainless steel), add olive oil. Heat up skillet to medium to medium-high heat. Heat for about a minute and add haricots verts and stir several times, making sure it doesn't burn. When you can touch the green beans and they seem warmed throughout and almost cooked, then add italian style bread crumbs and get ready to mix quickly as it will stick to the pan, quickly add the water and mix and make sure bread crumbs don't stick to the skillet. Then add teriyaki and soy sauce and pepper, mix and cook for a minute or so and take off heat and serve.

© 2010 (Erika) Cooking Divas

Heavenly Creamy Scalloped Potatoes

Ingredients:
4 medium-large potatoes (thinly sliced in circular shape)
1 onion (thinly sliced in circular shape)
1/8 cup romano cheese
3/4 cup heavy cream
3 Tbsp pub style horseradish sauce
1/8 cup of parsley (fresh or dried)
1 1/2 tsp salt (approximately)
1 tsp of freshly ground pepper

Note: This will make about 3 layers make sure to try to split up all the items into 3 layers except the horseradish salt, which will go in the second layer only.

Directions:
Preheat oven at 375 degrees. Pour about 1/4 heavy cream  on bottom of 8x8 pan (I prefer stoneware), then sprinkle some romano, salt, pepper and parsley on cream. Then add a layer of potatoes, followed by a layer of onion slices, then add horseradish sauce (only 1 layer) on top of the layer. Sprinkle a little cream on top of this same layer and then go on to next layer, with layer of sliced potatoes, and sliced onions, cream, salt, pepper, romano, an parsley... do this till you have 3 layers of potatoes. Bake 25 minutes covered at 375 degrees, then bake for another 20  minutes uncovered. If the fork goes through easily, then it's done. Take out of oven and cool a bit and serve! This is good the next day served cold or hot.

© 2010 (Erika) Cooking Divas

Devil's Food Chocolate Cake

1/2 cup butter
4 ounces semisweet chocolate
2 cups sugar
2 eggs
1 cup water
2 1/4 cups flour
1 1/2 tspn baking soda
1/4 tspn salt
1/4 cup milk
1 tspn white vinegar

Preheat oven 350
Grease pan, preferably bundt
Add butter, and chocolate
Mix sugar and eggs add water blend into liquid
Mix flour, baking soda and salt
Add to chocloate mixture

Frosting:
2 1/2 butter
5 cups confectioner sugar
1 tbsp vanilla extract
2 tbsp milk

In a large bowl in bowl on medium until creamy


© 2010 (Theresa) Cooking Divas

Fettucini Alfredo

1/4 cup butter
1 cup cream
1 clove garlic
1 1/2 cup parmesan cheese
1/2 cup parmigiano romano cheese
1/4 cup fresh parsley

Melt butter
Add cream
Then mix garlic, cheese, parsley keep whisking

Sauce will thicken upon standing

Boil alfredo pasta
Mix sauce, and alfredo noodles

© 2010 (Theresa) Cooking Divas

Stuffed Lemon Chicken

Italian bread crumbs, mix 2 tbsp paprika, 2 tbsp garlic powder, 2 tspn parsley,
2 eggs add 1 tbsp spicy mustard mix
Skinless chicken breast
Dip in egg then breadcrumbs lay flat
Add brocolli (or favorite veggie)
Cheddar cheese, and a sprinkle of parmagiani oreginati cheese
Roll chicken

Place in foiled pan with olive oil lined
Roll chicken add lemon juice, sprinkled on top, and a butter spray on top bake on 350 for 30 minutes

© 2010 (Theresa) Cooking Divas

Spiced Coconut Butternut Squash

Ingredients:
1 butternut squash (peeled and cubed)
1 can coconut milk (13.66 fl oz.)
1 tsp pure vanilla extract
1/2 tsp nutmeg
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/2 cup dark brown sugar

Directions:
Preheat oven to 400 degrees. Mix all the ingredients in an 8x8 baking dish (I prefer stoneware dish). Bake covered for 30 minutes, then bake another 30 minutes uncovered. Take it out of the oven, let it cool a bit and serve....

© 2010 (Erika) Cooking Divas

Cranberry Almond Quick Bread

Preheat oven 375
2 cups flour
3/4 cups sugar
3/4 tspn salt
1/2 tspn baking soda
1/2 tspn baking powder
1 cup sliced almonds
1 cup dried cranberries
Mix and set aside

In large bowl combine:
2 tbsp apple sauce
3/4 cup orange juice
1 tbsp orange zest
Mix contents, combine flour mix

Pour in a 9x5 pan, sprinkle top of bread with a handful of cranberries, and sliced almonds.
Bake 45-50 minutes

© 2010 (Theresa) Cooking Divas

Simple Beef Vegetable Soup

Ingredients:
2 pounds top round beef (chopped into small cubes)
1/8 cup canola oil
1 onion (chopped)
5 stalks of celery (chopped)
4 parsnips (peeled and sliced)
5 teaspoons better than bouillon organic beef base
10 cups water
1/2 tsp salt
1/3 tsp whole peppercorns
4 bay leaves
1/4 cup fresh parsley (chopped)

Directions:
In a large stockpot, add oil and beef and brown beef on medium heat. Stirring frequently, so that beef does not stick to the stockpot. Once beef is browned, pour out most of the juices just leaving a little at the bottom. Now add onions, parsnips and celery and sautee for a couple of minutes with the beef. Then add bay leaves, salt, water, beef base, parsley and peppercorns. Cook for approximately 25 minutes to make sure beef is thoroughly cooked. Take off stove, remove bay leaves, let cool a bit and serve.

© 2010 (Erika) Cooking Divas

Mrs. Clause's Secret Cookie Recipe

Ingredients:
1 cup butter (2 sticks, softened)
3/4 cup packed brown sugar
1 tsp vanilla
1 cup soft peppermint sticks crushed/chopped finely (food processor)
1/2 cup white chocolate chunks or chips
1 cup ghiradelli bittersweet chocolate chips
2 eggs
3 cups flour
1 tsp baking soda
1/4 tsp salt

Directions:
Preheat oven to 350 degrees. Add butter to bowl, mix till creamy. Add sugar and vanilla and mix. Then add eggs and mix. Next add in sifted flour, baking soda and salt and mix thoroughly. Finally add crushed peppermint sticks, white chocolate chunks and bittersweet chocolate chips and stir. Drop cookie batter by rounded tablespoon onto greased cookie sheet and bake in oven at 350 degrees for approximately 11-13 minutes... might vary due to oven temperature. Make sure not to burn them. Enjoy!

© 2010 (Erika) Cooking Divas

Perfect Fluffy Pancakes

Ingredients:
1/4 cup salted butter (melted -warm/not hot)
1/4 cup canola oil
3 eggs
1 tsp pure vanilla extract
1/3 cup pure maple syrup
1 tsp honey
1 cup milk
1/4 tsp salt
1/2 cup applesauce (unsweetened)
1 Tbsp baking powder
2 cups of flour

Directions:
Mix all the ingredients together. I usually mix the wet ingredients in first and then add the dry ingredients into the mixture. I recommend to either use a hand mixer or a whisk to mix your batter. Give it a minute or so to sit and settle when thoroughly mixed. Heat griddle at low-medium heat. You don't want to burn your pancakes. Add a little butter to griddle or  or spray the pan with pam. Drop your batter into the griddle. I use a ladle and make sure not to pour too much batter, about 1/4 cup each should do.  Cook for about 2 minutes and turn... make sure not to burn the pancake. It should take approximately 4-6 minutes to make each pancake.

© 2010 (Erika) Cooking Divas

Decadent Chocolate Chocolate Chunk Cookies

Preheat oven 350
1 cup butter beaten
1 1/2 cups sugar(or splenda)
2 eggs
2 tbsp vanilla extract
Mix and set aside in another large bowl combine:
2 cups flour
2/3 cups cocoa powder
3/4 tspn baking soda
1/4 tspn salt
2 cups chocolate chunk chips
Combine both flour and butter mix
Drop by rounded tspn on greased baking sheet
Bake 8-10 minutes
Cool 5-7 minutes before serving

© 2010 (Theresa) Cooking Divas

Warm the Soul Hot Cocoa

Ingredients:
3 cups whole milk
9 Lindt Dark Chocolate Truffles
pinch cinnamon
pinch salt
optional: whipped cream, marshmallows, candy cane, etc

Directions:
Warm saucepan on low-medium heat, add milk. When milk is warm, you can add truffles, cinnamon and salt. Stir till the chocolate is melted and mixed. Take off the heat, and pour into mugs. You can also add the optional toppings if you like and serve.

© 2010 (Erika) Cooking Divas

Light and Easy Pomodoro Sauce

Ingredients:
8-10 tomatoes (diced)
1 onion (diced)
2 cloves garlic
1 1/2 Tbsp olive oil
1/4 cup white wine
1/2 Tbsp lemon juice (freshly squeezed)
2 Tbsp fresh basil (chopped)
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup grated romano cheese
optional: freshly chopped basil to sprinkle on pasta dish when serving

Directions
Add olive oil to skillet, and heat at low-medium heat to medium heat. Add onions till clear, then add garlic. Quickly add tomatoes with the juices to the skillet so that the garlic does not burn. Then add white wine, lemon juice, salt, pepper and basil. Cook for 5 minutes and your done. Add to pasta. Sprinkle with romano cheese. You may also sprinkle some chopped basil on top to give it that finishing touch. Enjoy!

© 2010 (Erika) Cooking Divas

Disappearing Banana Bread Mini Muffins

Quick Note: If you follow these directions exactly as written, you will have experienced the best banana bread ever. 

Ingredients:
1 cup butter (softened)(2 sticks)
1 cup brown sugar (packed)
5 bananas (mashed)
1 cup applesauce (unsweetened)
4 eggs
2 tsp vanilla
2 cups wheat pastry flour
1 1/2 cups flour
1 1/2 Tbsp baking powder
1/2 tsp salt
optional 1/2 cup chopped walnuts

Directions:
Preheat oven to 350 degrees. In a large mixing bowl, mix butter, brown sugar, eggs, vanilla, applesauce and banana. Then add the wheat pastry flour, flour, baking soda and salt and mix thoroughly. You may also add the optional chopped walnuts and stir them into the mixture, but I didn't. Drop mixture by tablespoon in mini muffin pan. I try to come up to the level of the mini muffin pan. Bake for approximately 25 minutes. This recipe also makes 2 loaves of banana bread. Put mixture in 2 loaf pans and bake for 60-75 minutes. This will vary on your oven. Stick a fork or knife in center, and when it comes out clean it's done. Let cool and watch them disappear.

© 2010 (Erika) Cooking Divas

Homemade Apple Pie

Preheat oven 400
Crust: 2 cups flour, 1 tsp salt, 5 tbsp apple cider, 1 egg mix and set in fridge

Peel and slice 8 granny smith Apples cut into 1/8 cubes
In a large bowl mix 2 tbsp lemon juice, 1/3 cup white sugar, 1 cup brown sugar, 1/4 tsp salt, 4 tbsp cinammon. Mix and add apples

Flour a flat surface, or cutting board roll in to 2 shells, flat place in pie pan, add apple mix, gently place top of shell on use spray butter sprinkle with cinammon
Bake for 50 minutes

© 2010 (Theresa) Cooking Divas

Quick and Easy Shrimp Scampi

Ingredients:
1 lb. frozen uncooked shrimp
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
1 1/2 Tbsp parsley (fresh or dried)
2 Tbsp garlic (granulated)
2 Tbsp white wine

Directions:
Add all ingredients together in skillet. Sautee for approximately 5-8 minutes on medium to medium-high heat, or until shrimp are opaque in the center when cut in half. Serve over rice or pasta...

© 2010 (Erika) Cooking Divas

Roasted Harvest Root Vegetables

Ingredients:
4 parsnips
8-10 garlic cloves
2 cups of chopped carrots or baby carrots
4 potatoes cubed
1 red onion quartered and split up
1 golden delicous apple (cubed)
1 sweet potato (peeled cubed)
1 1/2 Tbsp olive oil
3/4 tsp. salt
1/2 tsp freshly ground pepper
1 Tbsp rosemary (fresh or dried)

Directions:
Preheat oven to 425 degrees. Combine all the ingredients in an 8x8 pan and place in oven covered. Bake for approximately 30 minutes then remove cover and stir. Bake uncovered for another 20 minutes. If it's not fork tender let it bake a little longer until it's done.

© 2010 (Erika) Cooking Divas

White Chocolate Peppermint Divinity Cupcakes

Chocolate Divinity Cake
Ingredients:
3 cups all-purpose flour
1 cups unsweetened cocoa powder
2 cups white sugar
1/2 butter (melted)
1/4 cups vegetable oil
1 tspn salt
2 Tbsp distilled white vinegar
1 1/2 tspn baking soda
2 tspn vanilla extract
4 cups water
11 oz semi-sweet chocolate chips

Directions:
Preheat oven at 350 degrees. Sift flour, cocoa, baking soda, and salt into a big mixing bowl. Then add melted butter, oil, vinegar, vanilla, and cold water to the mixture and mix. Then add chocolate chips and stir. Pour the batter in a 10x17 buttered cake pan or you can make them as cupcakes. Bake at 350 degrees for approximately 30-40 minutes for 10x17 and approximately 22-25 minutes for cupcakes.

White Chocolate Peppermint Buttercream Frosting
Ingredients:
12 oz White Chocolate (chopped)
1/3 Cup Heavy Cream (add a bit more if too dry)
2 cup Butter -- Cut In Pieces
4 cup Powdered Sugar
1 tsp Pure Vanilla Extract (you can also buy clear if you want to keep the frosting whiter)
1 tsp clear butter flavor
pinch of salt
6 oz. soft peppermint peppermint sticks (chopped thoroughly with food processor or food chopper)

Add white chocolate and cream into a microwavable mixing bowl and set microwave for 2 minutes at 50% power. Check and stir, then if not thoroughly melted, put mixture in microwave at 30 second intervals at 50% power. Again, check and stir, repeat if necessary until it’s almost all melted. Make sure not to microwave it too long, otherwise the chocolate will not be the right consistency. Then put it aside to cool down close to room temperature. In a mixing bowl add butter and start mixing then slowly add sugar, vanilla, butter flavor and salt. Gradually pour the cooled mixture into the butter mixture on high speed and mix until light and fluffy.

Assemble Cupcakes:
Frost cupcakes and sprinkle each cupcake with crushed peppermint.

© 2010 (Erika) Cooking Divas

Fall Harvest Salad

Ingredients:
1 head red leaf lettuce (chopped)
1/4 cup dried cranberries
1 apple (granny smith, honeycrisp, golden delicous, your choice) (chopped)
1/4 cup or less small red onion (sliced in rings or half rings)
1/2 cup gorgonzola
1/2 avocado

Directions
Add all ingredients into a large bowl and mix.

We recommend a nice fruity dressing, such as a raspberry vinaigrette. Keep an eye out for our salad dressing recipes coming soon!

© 2010 (Erika) Cooking Divas

Chicken Piccata

Ingredients:
5-6 skinless chicken breasts
2 eggs
2 Tbsp butter
1 Tbsp spicy mustard
1/3 cup flour (whole wheat preferred)
1/2 Tbsp salt
1/2 Tbsp pepper
1/2 Tbsp garlic powder
1 can (14.5 oz) chicken broth
1/3 cup lemon juice
2 Tbsp capers
1 Tbsp cornstarch
1 cup olive oil

Directions:
In a skillet heat butter and oil on medium heat.  In a bowl combine 2 eggs with 1 Tbsp spicy mustard. On a separate plate, combine flour, salt, garlic powder, and pepper. Dip chicken breast in egg, then flour and cook for approximately 5 minutes. Remove chicken, stir in chicken broth, 1/3 cup lemon juice, 2 tbsp capers, 1 tbsp cornstarch and a sprinkle of fresh parsley cook about 5 minutes. Add your favorite veggie or serve with pasta!

© 2010 (Theresa) Cooking Divas

Roasted Spiced Pumpkin Seeds

Ingredients:
2 cups of raw pumpkin seeds
1/4 butter (melted)
1/2 tsp. granulated garlic powder
1 tsp. garlic granules
1/2 onion powder
1/2 tsp freshly ground pepper
1/2 tsp teriyake sauce
1/2 tsp soy sauce
1/4 tsp salt

Directions:
Preheat oven to 375 degrees. In a large mixing bowl, mix all the ingredients together. Then place them on a baking sheet and place in the oven. Bake pumpkin seeds for 1 hr. at 375 degrees. Keep and eye on them as it gets close to an hour. You want them to be a nice golden to light brown color like the picture.

© 2010 (Erika) Cooking Divas

Peanut Butter Kisses

Ingredients:
1 cup peanut butter
1 3/4 cup flour
1/2 cup sugar
1 tbsp baking soda
1/2 tbsp salt
1/2 cup butter
1 egg
2 tbsp milk
1 tbsp vanilla
1 bag of Hershey's Kisses

Directions:
Preheat oven to 350 degrees. In a mixing bowl, add all the ingredients, except the Hershey's Kisses and mix. Drop rounded tablespoons of cookie batter onto your buttered cookie sheet. Place in oven and bake at 350 degrees for approximately 12 minutes. Let it sit and add hershey kisses to the center of each cookie. Makes approximately 20-25 cookies.

© 2010 (Theresa) Cooking Divas

Stuffed Portabella Mushrooms

Ingredients
1 container portabella mushrooms
1 container cream cheese
1 Tbsp paprika
1 tspn garlic powder
2 Tbsp bread crumbs

Topping
2 Tbsp bread crumbs

Preheat oven to 350 degrees. Wash portabella mushrooms, remove stem and put aside to dry. Add cream cheese, paprika, garlic powder, and bread crumbs into a mixing bowl and mix. Take the stuffing and place approximately 1 Tbsp of  the mixture into each of the portabella mushroom caps. Sprinkle bread crumbs on top of each stuffed mushroom. Bake in oven at 350 degrees for approximately 15 minutes.

© 2010 (Theresa) Cooking Divas

Scrumptious Raspberry Lemon Oatmeal Bars

Ingredients:
Bar Batter
3 cups old fashioned oats or quick oats
1 package yellow cake mix or butter recipe cake mix (18.25 oz)
1 cup butter
2/3 can of sweetened condensed milk

Filling
2 Tbsp of lemon juice (freshly squeezed lemon)
10 oz jar of rasberry preserves

Directions :
Preheat oven to 375 degrees.Get a big mixing bowl and add all the bar batter ingredients into the bowl. Mix with a wooden spoon or mix with a hand or stand mixer. Then get a small mixing bowl and add the raspberry preserves and lemon juice into it and mix it well. Grab a 9 x 13 pan (buttered) and pat half the mixture on the bottom of the pan, making it even. Now it's time to spread the raspberry filling evenly on top of the bar mixture. Next, add the rest of the cake mixture on top. I kind of crumbled the bar filling on top of the filling and then pressed it down a bit. Bake for 22-25 minutes, make sure not to let it brown. Also keep an eye out for the bottom of the bar to make sure it doesn't burn. Let bars cool and enjoy!

© 2010 (Erika) Cooking Divas

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We will be launching this new blog in the next week...Keep an eye out for our recipes and photos... They will be divine...Definitely worth the wait!