Mini Muffin Cookies

The Ingredients:

When it comes to the ingredients, the sky is the limit. Use whatever kind of cookie dough and mini candies you think would work together. In this case, an assortment of reese's, rolos and kisses with chocolate chip and peanut butter cookie doughs.

The Instructions:

Preheat your oven to 350 degrees.

Remove the wrapper from the cookie dough and slice into 1" to 1 1/2" slices. Take those slices, flip them on their side and cut them into quarters.
Put the quartered pieces into greased mini muffin tins. Put the tins into the oven for 6 to 8 minutes.

While the dough is in the oven, unwrap your candies. See that lovely assortment. I've even made these cookies with mini snickers. That was good!
Look at those beauties! Don't worry, magic does not happen and they do not come out of the oven with the candy in place. Remove the tins from the oven when the dough is slightly golden brown. Once out of the oven, immediately put the candy into the dough. Just a little push into the dough is good. You want it in, but not forced. Let the cookies cool a little bit. Use a spoon to remove from the tins.
Pile high just to watch it all disappear. You'll notice there are lighter, not as golden brown, cookies. Make sure they're golden brown. The more "raw" they are the harder they are to get out of the tin. Trust me with this one!
I tube of cookie dough makes about 3 to 3 1/2 dozen cookies.

Go forth, make these cookies and use your imagination mixing and matching dough to candy.

Let me know what you find to be a good combination!

I made these cookies when Kaitlin was home last weekend. She took just about all of them back to camp with her. She was afraid that she'd eat most of them on her drive back, so she put them in the trunk.

Recipe from The Pioneer Woman Cooks.

The Unchef

As you know, I live alone. So with that, I haven't been cooking much lately. Making anything really. I do have recipes to share, I just need to find them in my box o' recipes. And as I get in the habit of making things I'll share pictures.

But for now. I'm sure you ALL know how to make a sandwich or pour a bowl of cereal.

I can still post that if you'd like though...

Bacon Brown Suga' Lil' Smokies

These are a great easy appetizer to make for any party. Get ready to feel your arteries harden, your cholesterol go up, and diabetes kick in. Enjoy!

Ingredients:
Lil' Smokies
Bacon
Brown Sugar (a 2# bag should be plenty.)
Instructions:

1. Preheat oven around 350 to 375 degrees, maybe higher to cook faster.
2. Sprinkle brown sugar in bottom of pan (8x8, 9x13, etc. depending on number of smokies. One package is enough for an 9x13). Do not pack the brown sugar. You want it about 1/2" to 1" thick.
   
   
   
3. Cut Bacon in thirds. Or enough so a piece just barely wraps around a lil smokie.
4. Wrap bacon around lil' smokies. You can use a toothpick to hold in place if you'd like. I find it to be a waste of time. Line lil' smokies in pan with bacon seam side down. If you're feeling adventurous, sprinkle some more brown sugar on top of your baconized lil' smokies.
   
   
   
   
   You may even get a little crazy and add the left over package of lil' smokies if you run out of bacon...
   

   
   
5. Put pan in preheated oven. Now...I don't know how long they take. Maybe check them after 20 minutes. If it looks like they have awhile to go, increase the temperature and cover the pan. If it looks like they're getting crispy, but the brown sugar isn't dissolved, cover the pan. When the brown sugar is dissolved and saucy, they're done! (Note: The reason you don't pack the brown sugar is because it then takes about 12 hours for it to dissolve with the bacon juices. 12 hours is just too long to wait for them.)
   
   
   
   
   

*Sorry no pictures. Once I make them again I'll update the post to tantilize you with pictures. Then you'll for sure want to make them.
*10/4/09 - Pictures added.  

Panzanella Salad

Over the past weekend I was invited to a BBQ. But I was also asked to bring a side dish. Not wanting to make my regular, I decided to branch out and try something new, something different, something I've never made before. And while flipping through some recipes on my computer and online I came across this recipe. I though, hum, well, I don't have a majority of the ingredients, and I don't have time to go to the store (cause I've very last minute like that), I wonder if mom has stuff I could use. And of course, cause mom's always save the day, she did. So to work I went. I chopped and diced and minced and toasted and whisked. And voila, Panzanella Salad (aka Bruschetta in a Bowl)!

Ingredients:

6 cups of day old Italian Bread, ripped or cut into bite size pieces
1/3 cup Olive Oil
Salt and pepper to taste
3 cloves garlic, minced
1/4 cup Olive Oil
2 tbs. balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup red sliced onion
10 basil leaves, shredded
1 cup fresh mozzarella, cut into bite size pieces

Preheat oven to 400 degree F.

(toasted bread chunks, basically croutons!)

In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in preheated oven until golden, about 5 minutes. Allow to cool slightly.

While bread is in the oven, whisk together 1/4 cup olive oil and balsamic vinegar. Gently toss together the bread, tomato, onion, basil and cheese. Toss with the vinegarette and let stand 20 minutes before serving.

Panzanella Salad
Serves 8

Ingredients:
6 cups of day old Italian Bread, ripped or cut into bite size pieces
1/3 cup Olive Oil
salt and pepper to taste
3 cloves garlic, minced
1/4 cup Olive Oil
2 tbs. balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup red sliced onion
10 basil leaves, shredded
1 cup fresh mozzarella, cut into bite size pieces

1. Preheat oven to 400 degree F.
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in preheated oven until golden, about 5 minutes. Allow to cool slightly.
3. While bread is in the oven, whisk together 1/4 cup olive oil and balsamic vinegar. Gently toss together the bread, tomato, onion, basil and cheese. Toss with the vinegarette and let stand 20 minutes before serving.

*Good way to use leftover garlic bread.
*Didn't have mozzarella cheese on had, monterey jack worked just fine as a substitute.