Chocolate Blackout Cake

ImageImageSource: Food Network Magazine, January/February 2012 issue
Changes: None
Thoughts: Very good. A super rich, chocolatey cake. Not too sweet. Needs ice cream with it.


Turkey Stuffed Peppers


Changes:  Green peppers instead of red peppers, more (unmeasured) cheese
Thoughts:  Healthy and good. I would put diced tomatoes in next time. These make good leftovers as well.

Tomato Crostini


Source:  Barefoot Contessa: Foolproof
Changes:  I doubled the amount of whipped feta (which I would do again). I used this bread, toasted, without olive oil.  I used grape tomatos and sunburst tomatoes (both halved) because that is what was available this time of year at the grocery store.
Thoughts:  I brought this to a party, keeping the parts separate so they wouldn’t get soggy sitting out.  They were well received, and I would make them again. The feta spread was very good and may go well with other dippers.

French Bread for KitchenAid Mixers


Changes:  I did not use the egg white wash, and cooked for 30 minutes all at once.
Thoughts:  This bread came out crusty and delicious.  Using the mixer made the prep easy.  Next time I will be more careful about evenly dividing the bread as one loaf ended up smaller and was starting to burn when I took it out of the oven.

Easy Tomato Baked Chicken

(Sorry, no photo for this one.)

Source:  Kraft Recipes
Changes:  Used 2 large chicken breasts rather than 4 small (which increased the cooking time). I had yellow onions, not red onions, so that is what I used. I added (unmeasured) basil, oregano, and black pepper to the tomatoes.
Thoughts:  The balsamic vinaigrette gave the chicken a nice tang. This is a simple, tasty weeknight recipe.