Grandma’s Chocolate Pie

Grandma’s Chocolate Pie

by Engineered Mama ♥ 0 Leave a Comment

I have honestly never tasted anything quite like my grandma’s chocolate pie. Nothing has ever topped it, but this is the closest recipe I’ve found! No, I didn’t make the crust, but the rest was homemade and the closest I’ve had to her pie. I’ve made crusts in the past and honestly, for the work it takes to make them I feel that store bought crust will do. Enjoy!

Ingredients

  • 1 cup sugar
  • 6 Tbsp flour
  • 1/8 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 3 eggs
  • 4 Tbsp butter
  • 1 tsp vanilla
  • 2 1/2 cups milk
  • 1 Tbsp corn starch
  • 1/4 tsp cream of tarter
  • 6 Tbsp of sugar

Directions

Chocolate Filling

  1. Mix 1 cup sugar, 6 Tbsp flour, 1/8 tsp salt, 1/4 cup unsweetened cocoa powder well in a sauce pan and set aside.
  2. In a bowl, separate and add 2 egg yolks and save egg whites in another bowl for later. Mix and beat eggs with 2 1/2 cups milk. Add to sauce pan. Also add 4 Tbsp butter. Stir until well mixed.
  3. Turn heat on medium and mix with a wire whisk till starts to boil and thicken. When it gets to pudding consistency, remove from heat and cool for a bit. Add 1 tsp vanilla and mix into pudding. Add to pie crust.

Meringue

  1. Preheat oven to 350 degrees.
  2. Take egg whites from pudding recipe and add one more egg white to it (3 total) in large bowl. Add 1 Tbsp corn starch and 1/4 tsp cream of tarter. Mix at high speed until soft peaks form. Add 6 Tbsp of sugar, one at a time and mixing well after each addition. Spoon onto pie letting meringue touch crust to prevent shrinking. Cook in oven until meringue turns golden brown.
Easy Chocolate Chip Pumpkin Oatmeal Cups

Easy Chocolate Chip Pumpkin Oatmeal Cups

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It’s finally pumpkin season! Bring on all the pumpkin things. This recipe was awesome because it’s filling, not too sweet, and easy to throw together and bake for an easy grab breakfast. You can check out the original recipe from How Sweet Eats. I made the non-cheesecake filling version, but I’m including the instructions for the cheesecake version as well because who doesn’t love cheesecake?!

Ingredients

  • 3 ½ cups old fashioned rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 ¼ cups milk, any variety works
  • 1 15 ounce can pumpkin puree
  • ⅓ cup maple syrup
  • 2 tsp vanilla extract

Cheesecake Verson

  • 8 ounces mascarpone filling
  • 1 Tbsp maple syrup

Chocolate Chip Version

  • ¾ cup chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
  2. In a small bowl, whisk together the oats, baking powder, pie spice and salt.
  3. In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
  4. Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
  5. Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
Easy Bruschetta for a Crowd

Easy Bruschetta for a Crowd

by Engineered Mama ♥ 2 Comments

If I had known how easy bruschetta was to make I would have been making this for every gathering I needed an appetizer for! My sister-in-law shared this recipe with me and it blew me away. If you make this you will become addicted, so beware! You can check out the original from Natasha’s Kitchen.

Ingredients

Tomato Bruschetta

  • 6 Roma tomatoes, 1 1/2 lbs, diced
  • 1/3 cup basil leaves, chopped
  • 5 garlic cloves, divided
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • balsamic glaze, (optional)

Toast

  • 1 baguette
  • 3 Tbsp extra virgin olive oil
  • 1/3 cup shredded parmesan cheese

Directions

Tomato Topping

  1. Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.
  2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  3. Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
  4. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Toasts

  1. Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
  2. Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Easy Banana Bread Cookies

Easy Banana Bread Cookies

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I had a lot of bananas that were going to go bad and normally I would think, “banana bread!”, but I wasn’t feeling it that day. These cookies were just the solution! Banana bread flavor, moist, and chocolate… who doesn’t like chocolate?!?! Check out the original recipe from Simply Recipes.

Ingredients

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 cup mashed bananas (about 2 1/2 large bananas)
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • Pinch salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg or mace
  • 1/2 tsp ground cloves
  • 1 cup chocolate chips (walnuts or pecans will also work great as well!)

Directions

  1. Preheat oven to 350°F.
  2. Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
  3. In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.
  4. Pour the banana mixture into the butter mixture.
  5. Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
  6. Fold pecans or chocolate chips (if using) into the batter.
  7. Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
  8. Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.
Easy Baked Ziti

Easy Baked Ziti

by Engineered Mama ♥ 0 Leave a Comment

I love pasta.  I mean, I really LOVE pasta. So, this recipe is one of my favorites-pasta, cheese, and Italian sausage… what’s not to love?!

Ingredients

  • 16 oz small pasta (I use whole wheat)
  • 1 lb mild ground Italian sausage
  • 1 package fresh baby Bella mushrooms, sliced
  • 24 oz (+) jar pasta sauce (I use tomato basil)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh Basil

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cook pasta to al dente according to package directions and brown Italian sausage until fully cooked.
  3. Once pasta is cooked and sausage is browned, mix jar of sauce (I used a little more than one jar to make sure the ziti didn’t dry out while baking), mushrooms, and sausage into pasta.
  4. Add half of the pasta mixture to a 9″x13″ baking dish.  Top with half of the mozzarella and Parmesan cheese and half of the fresh basil.
  5. Add remaining pasta mixture to top of cheese and basil.
  6. Add remaining mozzarella to pasta mixture and bake in oven 20-25 minutes until heated through.
  7. Add remaining Parmesan cheese and fresh basil to baked pasta and serve immediately.

I love this recipe because I can layer all of the ingredients in a baking pan, pop it in the fridge (or even freezer!) to be baked later.  It’s a hearty meal that feeds several people easily.  You can customize it however you like by using chicken instead of sausage or going meatless.  You can also leave out the mushrooms or basil for picky eaters.  This makes a great weeknight meal!

Stanley Tucci Inspired 20-Minute Fettuccini Bolognese

Stanley Tucci Inspired 20-Minute Fettuccini Bolognese

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This recipe was so hearty and easy! It’s a great way to sneak some vegetables into your pasta recipe. Full of flavor and filling, this Stanley Tucci inspired recipe is a new favorite in our house! This recipe has no measurements… I know, I know, all you sciency people like me are freaking the heck out, but I promise if you follow your tastebuds it will turn out great, so don’t be intimidated!

Ingredients

  • 1 lb ground beef (high fat = more flavor for this recipe!)
  • 1 box fettuccini, cooked per package directions
  • Butter
  • Olive oil
  • Onion, diced
  • Celery, diced
  • Carrot, diced
  • Minced garlic
  • 1 can diced tomatoes
  • Chicken stock
  • Nutmeg
  • Salt
  • Pepper

Directions

  1. Sauté onion, celery, and carrots in olive oil and butter on medium heat until soft.
  2. Add meat and cook until browned. Drain any excess fat.
  3. Add tomatoes, chicken stock, nutmeg, salt, and pepper. Simmer for a few minutes until all ingredients are well combined and creates a nice, thick sauce.
  4. Serve bolognese over favorite pasta and garnish with basil leaves if desired.
Chicken Cutlets with Red Enchilada Sauce

Chicken Cutlets with Red Enchilada Sauce

by Engineered Mama ♥ 0 Leave a Comment

These chicken cutlets are full of flavor and are perfect if you have leftover enchilada sauce that you don’t know how to use, but can’t bring yourself to toss out like I did. Simmering in a cast iron skillet added so much flavor and the chicken cutlets turned out to be perfectly cooked through without drying. I adapted my recipe from one I found from Sip Bite Go, so you should check them out if you love this adaptation!

Ingredients

  • 4 chicken cutlets
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp olive oil
  • 1 cup red enchilada sauce
  • ⅓ cup water
  • 1 Tbsp fresh cilantro, chopped (optional, for serving)
  • Crumbled cotija cheese (optional, for serving)

Directions

  1. Season chicken cutlets with salt and pepper.
  2. Heat a large cast iron skillet to medium high heat. Add olive oil and once olive oil is hot and shiny, add seasoned chicken. Sear chicken for 3 minutes.
  3. Flip chicken and add enchilada sauce and water. Reduce heat to medium and add a lid to the chicken cutlets in enchilada sauce simmering in the pan.
  4. Simmer chicken cutlets covered with a lid for 5-12 minutes, or until a meat thermometer reads 165 degrees F. You can flip the chicken cutlets if they aren’t done at the 5 minute mark. This might help speed them along. The sauce should still be a little liquidy. If the sauce is getting too thick, reduce the heat to medium low and add a little water (1-3 Tbsp) to the pan. This will keep the chicken nice and juicy until they reach the right internal temperature. Serve immediately with a sprinkle of cilantro and cotija or make tacos.
Enchilada Stuffed Peppers

Enchilada Stuffed Peppers

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I love stuffed peppers, but didn’t have time to throw together the normal ingredients. I found this easy recipe from The Cookie Rookie and paired it with Mexican Corn and Potato Chowder. It was a great twist on traditional stuffed peppers with a lot of paper with minimal prep.

Ingredients

  • 4 large bell peppers
  • 1 lb lean ground beef
  • 1 oz taco seasoning
  • 1/2 onion, diced
  • 1 4.5 oz can diced green chiles
  • 1/4 cup medium red enchilada sauce
  • 2 cups shredded Mexican blend cheese
  • Sour cream, for serving
  • Fresh chopped cilantro, for serving

Directions

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil and set aside.
  2. In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Drain grease and return to heat.
  3. Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.
  4. When beef is almost cooked through and onions begin to become transluescent, stir in the green chiles and enchilada sauce. Turn off heat. Set aside.
  5. Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
  6. To stuff each pepper, start with several spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.
  7. Bake for 30-40 minutes or until peppers are tender and cheese is melty.
  8. Serve immediately with sour cream and cilantro, if desired.
Mexican Corn and Potato Chowder

Mexican Corn and Potato Chowder

by Engineered Mama ♥ 1 Comment

I love potatoes from The Little Potato company. I usually just boil them as a side, but this time I decided to get creative after seeing a recipe on the bag that looked interesting while putting the little potatoes away. Well, this one was a hit with everyone, so it’s a keeper! You can find the original recipe from The Little Potato Company.

Ingredients

  • 2 Tbsp butter
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1.5 lbs Little Potatoes (this recipe uses Little Duos™, but you can use any kind you like) halved, then cut into thirds
  • 4 1/2 cups vegetable broth
  • 26 oz frozen corn, thawed
  • 2 1/2 cups milk
  • salt and pepper, to taste
  • paprika, for garnish
  • Fresh cilantro, for garnish

Directions

  1. In a large pot, melt butter. Add onion, garlic, peppers, celery, and carrot. Cook until soft, around eight minutes.
  2. Add potatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
  3. In the meantime, blend half the bag of frozen corn with the milk until it becomes thick.
  4. Once potatoes are cooked, add remaining corn and the milk and corn mixture to the soup. Simmer an additional 8 to 10 minutes.
  5. Garnish with cilantro and paprika, serve with tortilla strips or chips.
Simple Tomato and Smoked Sausage Pasta

Simple Tomato and Smoked Sausage Pasta

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I needed a quick meal one evening and while I love my usual go to (One Pot Cheesy Sausage Pasta), I wanted something a bit different. This pasta dish delivered! It was easy, had great flavor, and it received rave reviews from my family! You can find the recipe that inspired my version at Ready Set Eat.

Ingredients

  • 1 pkg 13 oz turkey smoked sausage, sliced
  • 1/2 cup chopped green bell pepper
  • 1 14.5 oz can Diced Tomatoes with Basil, Garlic & Oregano, undrained (I didn’t have this version on hand, so I used fresh basil, garlic, and oregano with a can of regular petite diced tomatoes)
  • 1 cup (8 oz) tomato Sauce
  • 1 1/2 cups water
  • 8 ounces dry whole wheat penne pasta, uncooked (any type of pasta will do!)
  • 3 Tbsp grated Parmesan cheese

Directions

  1. Spray large skillet with cooking spray; heat over medium-high heat. Add sausage; cook 3 to 5 minutes or until sausage is browned lightly.
  2. Add bell pepper; cook 2 minutes more. Add undrained tomatoes, tomato sauce, water and pasta; stir to combine. Bring mixture to a boil.
  3. Reduce heat; cover and cook 15 minutes or until pasta is tender. Sprinkle with Parmesan cheese and serve.