My Favorite Top 10 Recipes of 2010

This has been one of the best years of my life. I spent it with an amazing man who has made my life better in so many ways. I finally got the pug I have wanted all my life. I graduated from The Ohio State University with 2 bachelor degrees, one in psychology and one in communications. I found out a lot about myself and really grew up this year. I discovered my passions. I am passionate about food and cooking and baking. I discovered some sense of belonging by moving into my dream neighborhood, historic German Village. I got a job that I could only dream of to help me through school at a cupcake bakery. I discovered what I feel is my purpose and realized that what I really want to do is be an American Sign Language interpreter. I feel so lucky in that many people search their whole lives for their passions and their purpose. I still have a lot to learn but have taken such a huge mature step this past year in discovering who Tarrah Dame is...

I look forward to what 2011 brings and only hope it gets better from here.

I'm about as cheesy as they come.

I decided to end this year with my top 10 favorite recipes of the year. By no means was this easy....but here they are! (in no particular order)

Reese Peanut Buttter Cupcakes

German Pumpkin Cheesecake

Homemade Funfetti Ice Cream Cone Cupcakes

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Chocolate Chip Cookie Dough Brownies

Cinnamon Toast Crunch Cupcakes

Buffalo Chicken Macaroni and Cheese

White Chili

Buffalo Chicken Burgers

Savory Peach Chicken

Rocking Veggie Spinach Dip

There we have it! Those are my top 10 favorites though I really have like 50 favorites :) Happy New Year everybody!

Homemade Caramel Puffcorn

Does anyone else hate the couple days after Christmas too? I miss it! I had a very good one though. It was low key and my first year in a long time not going to Minnesota for the holidays. The dinner went well, I didn't mess anything up believe it or not! I got some nice gifts and some surprising gifts. Shawn got me a 32 inch flat screen tv. I was beyond shocked, I guess I had accepted my old 19in box tv from the 90's and that I wouldn't be able to afford a nicer one until after I get a real job. It is beautiful and I have yet to get off the couch and stop watching it...yes, I'm on the couch now.

Kirby got a lot of presents and is now a spoiled little boy. He has been depressed since my dad left with his dog, they were inseperable :( The day after Christmas I was privileged enough to spend the day with Shawn's family. We ate a lot, looked at family pictures and went on a scavenger hunt. The scavenger hunt was actually so much fun! I have a blast with them...they're simply awesome.

One of the things I made for Shawn's families goodie basket was this homemade caramel puffcorn. I remember once in High School a friend of mine got this stuff from a vending machine and it was one of the best things I have ever eaten. I am pretty sure I ate most of his bag. But since then, it has been nearly impossible to find in a grocery store. The craving was overwhelming me so I decided to make my own. Oh...my...gosh...it is sooooo good!

Homemade Caramel Puffcorn
From Food.com

Ingredients:

1 (8 ounce) bag corn puffs
6 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Directions:

Place corn puffs in a large roasting pan. Cook together butter, brown sugar, corn syrup for two minutes, stirring constantly. Add baking soda to the mix. This will cause the mixture to foam so make sure you use a 2 quart saucepan.
Pour caramel mixture over corn puffs and stir until mixed. Place in a 250 degree oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and pour on wax paper and break apart.  Enjoy!

Holiday Breakfast: Gingerbread Granola

This is going to be a short post because I only have a matter of minutes until my dad, brother, mom and Shawn come over. I am actually hosting Christmas Eve dinner at my tiny one-bedroom apartment. I've been running around like crazy for the past 3 days cooking and baking up a storm. I made ham and cheese dip, cheesy potatoes, green bean casserole, spinach and cranberry salad, peanut butter pie, and pumpkin mousse pie for this dinner. My dad is bringing an 8 lb briskett all the way from Minnesota. My dad makes the best briskett so yeah. pretty excited!

Along with that I have been making up a little goodie basket for Shawn's family. Once again I was an overachiever and a little ambitious in all I wanted to make. I couldn't decide so I made small batches of a bunch of different things. I made homemade caramel puff corn, peanut butter fudge, peppermint fudge brownies, peanut pretzel bark, dark chocolate buckeyes, gingerbread trees, snowflake cut-outs, and iced pumpkin cookies. Yes, I am indeed crazy. But its cute because they all get their little bag with a small ornament, tag and ribbon :)

So this post...I actually did come up with a gingerbread granola! After making this I decided that a gingerbread oatmeal would be good too...but another day. Merry Christmas Eve everyone!

Gingerbread Granola
Dame Good

Ingredients:

4 cups instant oats
1/4 cup wheat germ
1/4 cup flax seeds
1/8 teaspoon salt
1/4 cup brown sugar
1 teaspoon vanilla
12 tablespoons canola oil
1/4 cup pureed pumpkin
1/4 cup molasses
1 teaspoon cinnamon
1 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:

Preheat oven to 400F. In a medium bowl combine oats, flax seeds, wheat germ, cinnamon, ginger, cloves, nutmeg, sugar and salt. In another bowl combine all of the rest of the ingredients (wet). Add the wet mixture to the dry mixture and mix well.

Spread combined mixture on a baking sheet lined with parchment paper. Bake for 15 minutes. Stir granola and break up large chunks. Bake again for 15 minutes or until golden and crunchy.

Holiday Breakfast: Peach French Toast Bake

I love french toast bakes! They are so yummy and comforting and easy! All you do is throw everything together the night before and pop it in the oven in the morning. Peaches are my favorite fruit, as I may have said before, so this was an awesome breakfast for me. It reminded me of peaches and cream. Serve this with some fat-free cool whip maple syrup and it is deeeelish!

Peach French Toast Bake
Adapted from Foodnetwork.com

Ingredients:

Cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
2 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Directions:

Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Holiday Breakfast: Egg and Sausage Casserole

This is a breakfast recipe that would be great for Christmas morning. What's so great about it is you can make it a day ahead and just pop it in the oven in the morning. You wouldn't even have to worry about waking anyone up because the smell of this baking is phenomenal. It has all you need for breakfast (minus the coffee) in one pan. Not only is this easy but its healthier than your average breakfast too.

Egg and Sausage Casserole
Adapted from Eatingwell.com

Ingredients:

5 ounces turkey breakfast sausage, (4 small links), casings removed
1 teaspoon canola oil
1 onion, chopped
1 red bell pepper, chopped
4 large eggs
4 large egg whites
2 1/2 cups low-fat milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded reduced-fat extra-sharp cheddar cheese, divided
10 slices whole wheat bread, crusts removed

Directions:

Coat a 9-by-13-inch baking dish with cooking spray.

Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.

Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.

Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/2 cup Cheddar.

Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/2 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.

Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.