Brazilian Cheese Bread

Okay, so lately I've been trying to find the perfect recipe for brazilian cheese bread (pao de queijo) and it's been quite the adventure. I think I've probably tried at least 15 different recipes. Finally I found one that I love! Plus my husband approves (and he would know since he lived in Brazil for 2 years.) I found the original recipe on Globe Trotter Diaries, but I adapted it to my own taste.So cheesy...so good!

This cheese was the perfect addition to this recipe. You really can use any combination of cheese but this crumbly cheese combined with parmesan was really great!

Brazilian Cheese Bread

2 1/4 c. tapioca flour

1/2 t. salt

1/2 c. water

1/4 c. oil

2 eggs

1/2 c. crumbled cotija cheese

1/2 c. grated parmesan

Combine flour and salt in a mixing bowl. Set aside.

In a small saucepan, combine water and oil and bring to a boil. Remove from heat and pour into the flour mixture. Stir to mix. (It will be super stiff and lumpy.)Stir in eggs then stir in cheeses. (Mixture will still be a bit lumpy.)Roll into about 20 balls and place on a greased cookie sheet.Bake at 400 F for 10 minutes, reduce heat to 325 F and bake for 10-15 more minutes.I hope you like these little cheesy breads as much as we do. Enjoy!

Peanut Butter Bran Muffins

My little girl gets so excited when we make muffins for breakfast. We did a lot of experimenting with healthy ingredients and finally found this recipe. These muffins are so good you won't believe they have 8 grams of fiber each!!

I've adapted the original recipe (which came from the side of our cereal box). Oh, the places one finds great recipes! :)Peanut Butter Bran Muffins

1 c. Kellogg's All Bran Buds

1 1/3 c. milk

1 ripe banana, mashed

1/3 c. peanut butter*

1 egg

1 c. whole wheat flour

1 c. oats

1/2 c. ground flaxseed

1/2 c. sugar

2 t. baking powder

1 t. baking soda

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1 c. chocolate chips (I used mini chocolate chips)

*If using unsalted peanut butter, add 1/2 t. salt

In a bowl, combine cereal and milk. Let soak about 10 minutes.

In a mixing bowl combine banana, peanut butter, and egg.Stir in soaked cereal.In a separate mixing bowl, combine remaining dry ingredients (except chocolate chips).Combine the two mixtures, adding chocolate chips at the end.Divide among 12 lined cupcake tins.Bake at 375 F for 16-20 minutes.I love these muffins. Tasty and moist! They make the perfect breakfast or snack.Enjoy!

Double Chocolate Flax Cookies

This recipe is adapted from Eat Good 4 Life and I love it! Lately I've just been eating the cookie dough... :) These are great with any variety of nuts or no nuts at all.Double Chocolate Flax Cookies

1 c. whole wheat flour
1/2 c. ground flaxseed
1 c. oat flour (or grind 1 c. oats in a blender/food processor)
1/2 c. cocoa
1 c. packed brown sugar
2 t. baking soda
1/2 c. oil
1/4 c. buttermilk
2 eggs
1 t. vanilla
1 c. chopped walnuts or pecans
1 c. dark chocolate chips

Mix dry ingredients and then add wet ingredients.

Stir in nuts and chocolate chips.Drop onto an ungreased cookie sheet and bake at 350 F for 10-12 minutes.These are a fun snack for the whole family and they actually have some nutrition in them. Yay for healthy cookies! Enjoy.

Spinach Artichoke Dip

This is my favorite go-to dip for parties and special occasions. It's so easy and fast and it never disappoints. I usually serve it with pita chips or buttery crackers.Spinach Artichoke Dip

1 (10 oz.) box frozen chopped spinach
1 (14 oz.) can artichoke hearts packed in water, drained and roughly chopped
1 c. mayonnaise (eyeball it)
1 c. sour cream (eyeball it)
2 c. grated mozzarella (eyeball it)
1/2 c. grated parmesan (eyeball it)
3 cloves garlic, minced

Unwrap spinach, place in microwave-safe bowl, and defrost in microwave. Squeeze out excess water.Mix all ingredients together.Spread into a 2 qt. casserole dish.Bake at 350 F for about 30 minutes or until hot and bubbly.This dip is delicious with any variety of crackers or veggies. Enjoy!

Wild Mushroom Bisque

Last summer, I ordered this Wild Mushroom Bisque at Zupas. It's fantastic and ever since, I've been determined to recreate it. I think this recipe is pretty darn close!

I found these dried wild mushrooms at Costco and they are perfect for this recipe. Anything similar to these would work great.

Wild Mushroom Bisque

4 c. dried wild mushrooms

hot water

2 T. olive oil

1 T. butter

1 medium onion, chopped

1 clove garlic, minced

5 c. good quality chicken broth (I use either homemade or Swanson)

1/2 t. dried thyme

3/4 c. heavy cream

salt and pepper

Place mushrooms in a large mixing bowl and cover with lots of hot water. Let soak for at least 10 minutes. Drain (and reserve) the mushroom liquid, squeezing mushrooms of excess water. Roughly chop mushrooms.

In a large pot, heat oil and butter. Add onion and garlic and cook until soft, but not browned (3-5 minutes). Add chicken broth, thyme, mushrooms, and 2 cups of the mushroom liquid. Simmer with pot half covered for about 30 minutes. Pour about 3/4 of the soup into a blender and blend until smooth. Return to pot and stir in cream and salt and pepper to taste. (Add more mushroom liquid if soup is too thick.)I absolutely fell in love with this soup and I am dying to make it again. Enjoy!

Cherry Cordial Cookies

I love making goodies for Valentine's Day! These are so fun because they are made with hugs and kisses...the chocolate kind.Cherry Cordial Cookies

1 c. (2 sticks) butter, melted

1 c. powdered sugar

2 1/2 c. flour

1/2 t. salt

1/2 c. chopped maraschino cherries

2 t. maraschino cherry liquid

1 t. almond extract

25-30 chocolate hugs or kisses

Prepare maraschino cherries and set aside.Mix together all ingredients (except chocolate candies) adding cherries last.Roll into 1" balls and bake on an ungreased cookie sheet at 350 F for 8-10 minutes.Immediately press chocolate candies into warm cookies.I absolutely LOVE these cookies. They are the perfect mixture of cherries and chocolate. Enjoy!

Chicken Soup

After I make Roasted Chicken, I always save the carcass and the leftover meat to make this great soup.Using the leftover chicken bones really makes this soup delicious. Chicken Soup

1 leftover chicken carcass, cut up

2 carrots, sliced

2 stalks celery, chopped

1/2 large onion, chopped

1 t. dried parsley

1-2 t. salt

1/2 t. dried thyme

1/2 t. garlic powder

1/4 t. dried oregano

1 bay leaf

10-12 c. water

2 c. cooked, chopped chicken

Chop chicken and set aside.In a large pot, combine everything but the cooked chicken.Simmer for about an hour. Remove chicken carcass pieces and bay leaf. Add cooked chicken last.This is one of my favorite comfort foods. Enjoy!