ROOT BEER FLOAT COOKIES~~Save Room for Dessert

It's Monday and time for me to bring y'all another dessert.

Today I'm sharing my recipe for Root Beer Float Cookies.

Happy Halloween!!!!

Root Beer Float Cookies

1 cup (2 sticks) unsalted butter at room temperature

1 cup granulated sugar

1 cup packed light brown sugar

1 large egg

1/4 cup vegetable oil

2 tablespoons milk

1 1/2 teaspoon vanilla

1 tablespoon plus 2 teaspoon root beer concentrate (should be found with the extracts at the store)

3 1/2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 cups (12 ounces) white chocolate chips

1. Preheat oven to 350. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in vanilla chips.
3. Drop 2 tablespoons of dough at a time onto ungreased cookies sheets. Bake 10-12 minutes. Let cool five minutes on the cookie sheet and them remove to a wire rack to cool completely.

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TIME TO TAILGATE!

IT'S OFFICIAL - FOOTBALL SEASON IS HERE!

We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add - of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn't matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click --> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that's up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 

 We can't wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

HALLOWEEN TREATS

Hello foodie friends, long time no see!

Since I haven't been doing much with food blogging lately, I'd like to share some of the great recipes I've collected over at Pinterest for Halloween. If you'd like to see the recipes just click on the source link beneath each photo. Click HERE to see my entire Halloween collection.

Halloween Cheesecake

                                                                        Source: wilton.com via Martha on Pinterest

Pretzel Kiss Treats 

                                                                  Source: cakeinfo.blogspot.com via Martha on Pinterest

Candy Corn Pudding

                                                              Source: theperfectpalette.com via Martha on Pinterest

Don't forget to visit my Yummy Food pinboard while you're visiting Pinterest - if you'd like an invitation so you can start your own pinboards just leave a comment and I'll send you an invite. It's a lot of fun!

I hope everyone has a safe and fun Halloween!

Carolina "All The Way" Burger

Do you remember the very first time that you thought to yourself, "WOW!  That is the BEST thing I have ever tasted!" ?  

I have two memories like that and both occurred when I was a kid while visiting my grandparents farm in Lisbon, NC.  The first was when I tasted real pork bbq from the volunteer fireman's fundraiser.  The second was when I tasted an "All The Way" burger from Melvin's (formerly a pool hall) in Elizabethtown, NC.  It was a messy flavor explosion that I could not get enough of.  

A Carolina "All The Way" Burger is a burger with chili, slaw, onions, and mustard.  Wendy's sells a version called the "Carolina Classic" in some areas [Source:  Burgerpedia].  But for me, the best ones are like the original, from a small mom and pop joint in rural North Carolina. This really isn't a "recipe" as much as just how to put a Carolina burger together, but I'll give you some links or ideas for the components.

Messy but good!

Carolina "All The Way" Burger
source:  Nibble Me This
serves: 4

Ingredients

• 4 plain hamburger buns
• 4 quarter pound burger patties
• 3/4 cup coleslaw 
• 3/4 cup chili   (this one from Amazing Ribs is very good)
• 1/4 cup white onion, diced
• yellow mustard to taste

Instructions

1. Preheat your grill to 450f.  Grill the burgers 3-4 minutes per side or until an internal temp of 165f.
2. Remove and assemble burgers.  
3. Top each patty with 3 Tbsp slaw, 3 Tbsp chili, 1 Tbsp onion and then mustard.  
4. Top with the bun top and give it a "smash together" and enjoy. 

Burger Suggestion:  If you don't have a favorite burger mix, try 1 lb of ground round mixed with 1 tsp garlic salt, 1 tsp black pepper, and 1 egg.  Divide in 4 parts, roll each into a ball and form into a flat 4" patty.


Coleslaw suggestion:  Chop 1/2 head of napa cabbage.  Add in 1 shredded carrot and 2 Tbsp finely diced onion.  Make a dressing of 1/3 to 1/2 cup mayo, 2 Tbsp white wine vinegar, 1/2 tsp celery seed, salt and pepper to taste.  If you like horseradish, throw some of that in there too.  Mix thoroughly.

It's hard to beat a burger over hot coals.

Smashing it together makes it easier to eat.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said, "I have to have that recipe"! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn't the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn't like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I'm a little sneaky and they're in there, but just not so he can tell. One son doesn't like tomato pieces, but loves tomato sauce, his old girlfriend won't eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated, which based on all my changes doesn't matter, but reminds me to keep that box. Some days I feel like an archaeologist where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2-3 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

• Preheat oven to 425 degrees.
• Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
• Saute' garlic, bell pepper and mushrooms until tender, about 5 minutes.
• Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
• Drain well.
• Combine cream cheese, flour and spinach mix until well blended and set aside.
• Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
• Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
• Divide the spinach mixture equally between the chicken breasts.
• Carefully roll each chicken breast.
• Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
• Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
• Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

ENCHILADA SOUP with PUMPKIN

It's getting cold here!!  So soups like this is necessary for survival! 

This was so quick and easy, I just know I'll be making it again soon!

I cooked extra chicken so that we could eat this along with quesadillas, but none of us needed a quesadilla, this hit the spot just the way it was! 

The enchilada sauce and the pumpkin together are perfect!  Go make this.

Enchilada Soup with Pumpkin
Adapted from Hungry Girl

3 cups chicken broth
1 1/4 cup celery, diced
1/2 cup onion, diced
30 ounces green enchilada sauce
15 oounces pumpkin
10 ozunces cooked chicken breast
1 cup frozen corn

• In a large pot, bring broth to a low boil on the stove. 
• Add celery and onion and simmer for 5 minutes until slightly tender. 
• Stir in enchilada sauce and pumpkin. 
• Once soup returns to a low boil, add chicken and corn and mix well. 
• Cook for an additional 3 - 5 minutes until soup is heated through. 
• Add a dash or so of hot sauce to taste.

Total calories = 907 calories
8 servings = 113 calories per serving

BALSAMIC PEACH CHICKEN

Good morning!  Tamy here filling in for Melynda as she puts the finishing touches on her wedding.  This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I'm cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

• In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
• Spray a skillet with pure. Stir fry the chicken pieces until heated through.
• Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
• Prepare rice.
• In a large skillet heat through the chicken mixture.
• Add the rice and heat through.
• Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

BLONDIES--Save Room for Dessert

It's Monday and I've got another great dessert for you.

BLONDIES

2 1/4 cups all purpose Flour

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1 cup (2 sticks) butter--softened

1 1/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups butterscotch chocolate chips

1 cup milk chocolate chips

• Preheat oven to 350 degrees
• Grease 9 x 13 baking pan
• Combine flour, baking powder, and salt in a bowl; set aside.
• Beat butter and sugars until slightly fluffy. Add eggs one at a time. Add vanilla.
• Slowly add dry ingredients to wet. Mix until combined.
• Stir in chocolate chips.

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CHICKEN PARMESAN BURGERS ~ SIMPLY DELICIOUS SUNDAY

Chicken Parmesan Burgers from Cooking Light
10 1/2 inch sliced  French bread
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, plus 12 large basil leaves
3/4 cup marinara sauce
12 ounces ground chicken
2 tablespoons extra virgin olive oil
1 tablespoon grated onion
1/4 teaspoon salt
4 slices mozzarella cheese

• Blend diced bread and Parmesan cheese in food processor to fine crumbs. Place in pie plate and add 2 tablespoons basil.
• Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce in a large bowl. Add chicken, 1/2 tablespoons oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into 4 patties; coat with crumbs. Heat sauce over low heat.
• Heat 1 1/2 tablespoons oil in large skillet over medium heat. Cook patties till bottoms are crusty, about 4 minutes. Turn patties over; add slice of mozzarella to each. Cook 3 minutes. Cover and cook 1 more minute or until cheese melts and patties are done.
• Serve with basil and marinara sauce on toasted French bread.

Modifications:
I was a little confused with this recipe.  The ingredients didn't say anything about diced bread and I really didn't want to pull out a food processor so I just used Italian bread crumbs to use as a binding.

Here's what I started with:

Here's how I did it:

#1 I grated some onion into 1lb of ground chicken.  #2 I chopped up some fresh basil.   

#3 I poured some bread crumbs into the mixture as a binder.

#4 I poured some marinara sauce in a pan and let it heat up a bit.

#5 I added the Parmesan cheese and a little bit of the sauce to the chicken and then mixed it up.

#6 I scored the chicken into 4 parts and formed them into patties.

#7 I sliced up some French bread and threw it into a 375 degree oven to toast.

#8 I cooked the burgers in a wrought iron skillet with some olive oil.