Chocolate Gooey Cookies

I love all things Paula Deen. This woman can do no wrong in the kitchen!! The following recipe is hers and lemme tell ya i ate five before I could stop myself. What diet???

What you need:

1 tsp vanilla extract
1 box moist chocolate cake mix
1 8oz brick cream cheese, room temp
1 egg
1 stick of butter, room temp
1 cup confectioners/powdered sugar



1. Pre-heat oven to 350.
2. In a large bowl using an electric mixer, cream the butter and cream cheese until smooth.
3. Add the egg and vanilla extract. Mix well.

4. Add in the cake mix. Mix on low so mix doesn't fly everywhere! :-D
5. Cover and refridgerate for 2 hours to firm up.
6. After it's chilled, I used a ice cream scoop to make rounded cookies.

7. Add the cookie balls into a bowl of confectioners sugar; roll in bowl to coat.

8. Place cookies on cookie sheet and bake for 12 minutes.

9. Cookies will remain soft. Cool and sprinkle with more confectioners sugar, if desired.

Butterscotch Cookies

YUMMY! Need I say more!!???

1 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs, medium
1 tsp vanilla extract
1 1/2 cup all-pupose flour
1 tsp baking soda
1/2 tsp salt
1 cup butterscotch chips

1. Pre-heat oven to 350. Lithly grease cookie sheet.

2. Mix butter, brown sugar, granulated sugar, eggs and vanilla together.
3. Stir in flour, baking soda and salt.

4. Mix in butterscotch chips.

5. I use an ice cream scoop to make my round cookies; scoop and drop cookie dough onto cookie sheet.

6. Bake for approx 20 minutes or until golden.

Linguini with Scallops

Tomato Sauce:
1/2 cup olive oil
1/8 cup cloves garlic, crushed
1/4 cup capers, drained
2 cups parsley, chopped
2 cups plum tomatos, chopped
3/4 cup dry white wine
1/2 tsp crushed red pepper flakes
1 tsp salt
1 tsp black pepper
1/4 lemon juice

Pasta:
1 pound linguini

Scallops:
1 pound scallops, drained
1/4 cup chopped garlic
1 cup dry white wine
1 cup water or vegetable broth

To make tomato sauce:
1 Heat olive oil in a large saucepan until hot. Add the garlic, capers and parsley. Saute for 1 minute.
2. Add tomatoes, lemon juice, wine, pepper flakes, salt and black pepper.
3. Cook for 15 minutes, stirring occasionally.

4. Boil linguini in large pot.

5. Place scallops in another large pot with the garlic, wine and broth or water.
6. Bring to a boil over high heat. Cook for about 5 minutes.
7. Drain out all but approx 1/4 cup of liquid; stir scallops and remaining liquid into the tomato sauce.

8. Drain linguini and add to the tomato sauce.
9. Cook over high heat for about 4-5 minutes to heat through all contents.

Italian Sausage Stuffed Mushrooms

I was leafing through my binder of recipes when I came across this gem. Easy to make and makes for a quick appetizer.

What you need:

1 pound mushrooms, regular size - cleaned and stems removed
(large baking mushrooms can be used as well)
4 oz italian sausage, cooked
1/2 tsp Italian seasoning
1 large clove garlic, minced
2 tbsp parmesan cheese, grated
1/2 cup shredded mozzarella cheese
2 scallions, chopped

1. Chop the mushroom stems.

2. In a microwaveable bowl you will combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, mozzarella cheese and scallions.

3. Cover with paper towel and microwave on HIGH for 1 minute.

4. Arrange mushroom caps on another microwaveable dish.

5. Spoon mixture into each mushroom cap.

6. Microwave on HIGH uncovered, until cheese melts, about 30 - 40 seconds.

Plantain Quesadillas

All work and no play makes for a dull and boring chica. So the ladies and I had a girls night out in the city. We headed out to a spot in DC called the Banana Cafe. We sat upstairs in the piano bar and ate tapas and drank margaritas all night long! I promised I wouldn't post any incriminating pictures (who me?) but we were all good girls so there's nothing to worry about. TEE HEE!

One of the dishes we had was a plantain quesadilla that was truly marvelous! You had a flour tortilla stuffed with cheese and a plantain filling. So sweet! So good! I was asked if I could find a recipe and make some at home.

What you need:
2 large very ripe plantains, peeled
2 tbsp butter, melted
6 small round flour tortillas
1 1/2 cups shredded mozzerella and chedder cheese, mixed
1 cup chopped seeded tomato
1/2 cup sliced green onions or chopped cilantro
1/2 tsp cumin
salsa - optional

1. Preheat oven 450. Wrap plantains in paper towel; microwave on high for 1 minute. In a bowl, mash the plantains into a paste.

2. Brush melted butter on tortillas. Place 3 tortillas buttered-side down on a large cookie/baking sheet.

3. Combine mashed plantains, cheese, tomatos, cumin and green onions together. Spoon mixture evenly over the tortillas, spreading to the edges.

4. Top with the remaining 3 tortillas, pressing down to compact the filling. Brush butter over the top of the 3 tortillas.

5. Bake for approx 6 minutes or until golden brown. Use a large spatula to turn them over and continue baking until tops are golden brown,

6. Cool for several minutes. Serve with salsa, if desired.