Cayenne Gingersnap cookies

Or, as a friend called them, jump-start-your-labor cookies (where were all of these recipes when I was desperate to meet Maya?!)

Again, trying to meet Christa's baby... again, a failed attempt but I swear these gave me contractions! I can't tell you how many I ate. This recipe is from a friend and Navy wife whose due date, ironically, is the same as Christa's... and her baby is still cozied up inside too!

2 1/2 c. flour
1 1/2 t. baking soda
3/4 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 t. cayenne pepper
8 T. butter
1/2 c. sugar
1 c. brown sugar
1/3 c. molasses
1/4 c. egg whites

Preheat oven to 350 degrees. Combine flour, baking soda and spices and set aside. Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites until combined. Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls and place onto baking tray. Bake 8-10 minutes.

(And, if you are overly pregnant...) Once cool eat as many as you can possibly stomach, lay down for a nap and wait for labor to begin!

Emphasis on the raviolies...

Look at these little suckers.
I can't find a picture of the box, but if you have a World Market near you go on a search. They were so good... rather sweet-mini ravioli stuffed with squash and parmesan. Maya loved them, and it made so much. The chicken we had with it had McCormick's Tomato Garlic & Basil Marinade on it (a favorite, we keep a few of them in the cupboard). I've never been in WM before a couple of weeks ago... it's like Ikea's brilliant sister and I'm SUPER EXCITED that there's going to be one pretty close to us when we move!

Cayenne Brownies

I've been on a mission to help my dear Christa go into labor since she was 37 weeks... ehm, over three weeks ago. They obviously didn't work but they are so delicious. It only made 9 of them, I was pretty bummed about that-so next time I think I'll double the recipe and use a bigger pan.

(Recipe from this blog!)

-1 stick butter
- 1 cup flour
- 1/4 cup cocoa powder
- 1 tsp cayenne pepper
- 1 Tbsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 ounces dark chocolate (I used milk chocolate because dark makes me ill)
- 1 1/4 cup sugar
- 3 eggs
- 1 tsp vanilla

Preheat oven to 350 degrees. Line 9x9 pan with parchment (I didn't use parchment-I sprayed with Pam). Melt chocolate and butter together, then allow to cool slightly. Mix all of the dry ingredients together in small bowl. Stir sugar, eggs, and vanilla into butter and chocolate. Add dry ingredients and stir until mixed. Pour into pan. Bake for 15-20 minutes, until toothpick has crumbs. Cool in pan, then remove and cut.

Crockpot Buffalo Chicken Lasagna

I tried this one after Rae and a bunch of other board girls were buzzing about it... it comes from the Year of Slow Cooking blog and it's wonderful! It really has a kick to it-I think I might back off a little on the Frank's next time because it was a little too spicy for Maya to eat.

Uncooked Lasagna noodles, 1 box
4 already cooked chicken breasts (I just used a package, as usual)
Jar of prepared pasta sauce
1 C buffalo wing sauce (I used Frank's)
3 red, yellow, or orange bell peppers
15oz tub of ricotta cheese
2 C shredded cheddar and mozzarella cheeses
1/2 C bleu cheese crumbles
1/4 C water

Use at least a 5qt crockpot, or else cut back on the ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crock pot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into, or it will fall apart.

Turkey and Bean Chili

Courtesy Real Simple Magazine!

Serves 4

1tbsp olive oil
1 onion, chopped (I omitted)
1 green bell pepper, chopped (I used red because somehow between the store and my refrigerator I lost the green peppers...)
2 cloves garlic, chopped
1/2 lb ground turkey
2 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper or 2 tsp chili powder
28 oz. diced tomatoes
30oz kidney beans, rinsed
kosher salt & black pepper
1/2 C sour cream (optional)
cilantro (optional)

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4-6 minutes. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3-5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute. Add the tomatoes (with their juices), beans, 1/2 C water, 1 1/4 tsp salt, and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12-15 minutes. Serve with sour cream and cilantro.

We loved it (it was SUPER yummy today for lunch!) and so did Maya! She's in her eat one day, don't eat for three days phase.... and she wolfed this down with some french bread Patrick picked up!

Cheesy Chicken Enchiladas

Yummy birthday dinner for me! These were so good that I only got a picture of them in the pan... all of us snatched them up and ate them so quick I didn't get any more. Oops!

1/4 C butter/margarine
2 cloves minced garlic
1/4 C flour
1 C chicken broth
4 oz cream cheese
2 C shredded Mexican cheese, divided
1 C shredded cooked chicken
1 can (7oz, but I only use the 4oz can) chopped green chilies, drained
6 8-in flour tortillas (I used the regular 10 in and it was fine)
1/4 C chopped green cilantro (optional)
sour cream/salsa (optional)

Preheat oven to 350 degrees. Grease 9x13 pan. Melt butter in saucepan over medium heat. Add garlic, cook & stir. Add flour, cook & stir 1 minute. Gradually whisk in chicken broth, cook & stir 2-3 minutes or until slightly thickened. Add cream cheese, stir until melted. Stir in 1/2 C shredded cheese, chicken, & chilies. Spoon about 1/3 C mixture into each tortilla. Roll up, place seam side down, in prepared baking dish. Pour remaining mixture over enchiladas and sprinkle with remaining cheese. Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa and sour cream.

Chili Cranberry Chicken

This actually has more sauce to it when you make it... but I forgot to take a picture till the very end. This is actually our leftovers (which were DE-licious for lunch today!)

1/2 C Heinz Chili Sauce
1/2 C whole berry cranberry sauce
2 tbsp orange marmalade
1/8 tsp ground allspice
1 1/2lb. boneless skinless chicken breast
2tsp vegetable oil

Combine first 4 ingredients, set aside. In large skillet, slowly brown chicken on both sides in oil. Pour chili sauce mixture over chicken. Simmer uncovered, 8-10 minutes or until chicken is cooked & sauce is of desired consistency-turning and basting occasionally.

I personally like making this with rice-the sauce is delicious mixed with it!