Garlic Chicken Puffs

Garlic Chicken Puffs

Ingredients
4 oz. cream cheese
1 tsp garlic powder
1/2 c cooked shredded chicken*
2 cans refrigerated crescent rolls
optional alteration:
2 cloves garlic, minced
some chopped up greet onion

Instructions

1. Mix cream cheese, garlic, and chicken until well blended.
2. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, cut from there following the perforation for one cut and make another cut from the other corner, giving you 4 little triangles).
3. Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.
4. Place on cookie sheet and bake at 375F for 12-14 minutes.

*For cooked chicken, I threw 5 or 6 chicken tenderloins into a baking pan and baked them for about 30 minutes.

Comments

• I made this recipe twice within a week (Christmas party and Christmas day), and I had to "alter" the original recipe (above) because it was a little bland.  Second time, although they were all gone by the time I came inside, I was told that they were delicious! (I guess the fact that they were all gone is a good sign!)
• I used reduced fat cream cheese (a full 8 oz block) and reduced fat crescent rolls.

Recipe from Tidy Mom

Cake Batter Chocolate Bark

Cake Batter Chocolate Bark

Ingredients
6 oz good dark chocolate
12 oz good white chocolate
1 tsp yellow cake mix
sprinkles of your choice (at least 3 tbs or more)

Instructions

1. Melt dark chocolate either in the microwave or a double boiler.  Line a baking sheet with parchment paper and pour chocolate on.  You can smooth it with a spatula to the thickness you desire. Stick in the freezer for 20 minutes.
2. Melt white chocolate.  Whisk in cake mix, stirring well until no lumps remain.  Let it set for 3 full minutes (or at least until it slightly thickens).  Remove baking sheet with dark chocolate from the freezer and immediately pour white chocolate on top.  Sprinkle on sprinkles.  Freeze for 20 minutes.
3. Once set, break into chunks.  Keep refrigerated.

Comments

• The recommended "good chocolate" of Lindt (70% dark and regular white) was too expensive, so I went the cheap route (semi-sweet chocolate chips and white chocolate chips).

Recipe from Jessica at How Sweet It Is

Fat, Fluffy Snickerdoodles

I love snickerdoodles.  Who am I kidding, I love cookies!  But these had me at "fat, fluffy", kinda like me.  :)

Fat, Fluffy Snickerdoodles
Ingredients
1/2 c butter, room temperature
1 c sugar
1 egg
1 tsp vanilla extract
1 3/4 c all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 tbs milk
1/4 c sugar + 1 tbs cinnamon for dipping

Instructions

1. Preheat oven to 375F.
2. Cream butter and sugar with an electric mixer until smooth.  Add egg and vanilla, mixing well until combined, about 2 minutes.  Stir in flour, baking powder, salt and 1 1/2 tsp cinnamon.  Mix until dough comes together.  Add in milk.  If dough is still crumbly, add milk 1 tbs at a time until it comes together.  Refrigerate for 30 minutes.
3. In a bowl, combine remaining sugar and cinnamon.  Remove dough from fridge and roll into big 1 1/2" balls.  Dip in cinnamon sugar mixture and place on baking sheet.  Lightly press down on dough to flatten it.  Bake at 375F for 10-12 minutes.

Comments

• Delicious!

Recipe from How Sweet It Is

Beer Cheese Dip

Who doesn't love a good dip?  And who doesn't love to try to make a new dip, especially when it's only 4 ingredients!

Ingredients
2 - 8 oz. pkg cream cheese, softened
1/3 c beer
1 envelope Ranch dressing mix
2 cups shredded cheddar cheese

Instructions

1. Beat the first three ingredients until well blended.
2. Stir in cheddar cheese by hand.

Comments

• If dip is too thick, add a little beer to thin it down. (wish I had read that before, my dip was pretty thick)
• Any dipping chip goes well with this dip.  Doritos were a bit too salty for me though.
• Carrots were yummy dipped in the dip!
• I used reduced fat cream cheese and reduced fat colby jack cheese.

from TidyMom.com

Roasted Red Potato Bites

For my recent Christmas party I wanted to find easy, tastey, healthy(ish) recipes.  And I believe I did pretty good with that.  Except when you don't practice "eat in moderation", and you "sample" and "taste test" during the cooking process.

First up we have a Weight Watchers recipe...  Off to a good start don't you think?

 Roasted Red Potato Bites
PointsPlus value:  2

Ingredients
12 small uncooked red potatoes, each cut in half (about 1 lb)
1 oz. smoked gouda cheese, shredded (about 1/4 c)
3 slices crisp cooked bacon, finely crumbled (about 2 tbs)
1/4 c fat-free sour cream
2 tbs fresh chives, chopped

Instructions

1. Preheat oven to 400F.  Spray a nonstick 10x15" jelly-roll pan with nonstick spray.
2. With a spoon or melon baller (worked like a charm!), make a 1/2" deep well in the top of each potato.
3. Arrange the potatoes in a single layer on the baking sheet.  Lightly spray the potatoes with nonstick spray.  Bake until tender and golden, about 40 minutes.  Remove the potates from the oven.  Leave the oven on.
4. Top each potato half with 1/2 tsp of the cheese and 1/4 tsp of the bacon.  Bake until the cheese begins to melt, about 5 minutes.  Top each potato half with 1/2 tsp of the sour cream and sprinkle with the chives. 
5. Yields 2 pieces per serving.

Comments

• Bite size potatoes were a little difficult to find, but I found them at a nicer grocery store.
• To help the potatoes stand flat on the baking tray, cut a small slice from the bottom of each potato half.  (I didn't have to do that)
• If you don't have a melon baller, scoop out the potato flesh with a 1/4 tsp measuring spoon.
• I used green onions since I needed to buy them for another recipe, just chop them up a little smaller.

Pumpkin Roll

Who doesn't love a good pumpkin roll?  For Thanksgiving...?  Yea, I do too.  So I decided to improvise and make it up as I went along, and I found a yummy sounding frosting for the middle.

Cakey Part
Ingredients:
1 box spice cake mix
1 can pure pumpkin (15 oz)

Instructions:
Mix 2 ingredients together.  Spread onto greased jelly roll pan.  Bake about 15-20 minutes, or until toothpick comes out clean.  *Trick I didn't know about at the time, let it cool for a few minutes, then flip the cake onto a towel and roll with towel; this will help it from cracking later.

Cinnamon Cream Cheese Frosting:
Ingredients:
1 (8 oz) brick 3rd less fat cream cheese, room temp.
1 stick butter (1/2 c), room temp.
2 c powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
Instructions:
Cream together cream cheese and butter until light and fluffy.  Mix in powdered sugar on LOW speed for about 15-20 seconds, then mix on HIGH until combined.  Add vanilla and cinnamon; mix until thoroughly combined.

Making the roll:
Gentle unroll the cake from the towel.  Spread the frosting onto the cake, thickness as you desire.  Roll it back up.  I wrapped mine in plastic and put it in the fridge to help set it a little.  Slice and serve.

Verdict:
It tasted SO good, which is a relief because it looked like a sad pumpkin roll.  I'd definitely make it again!

Crustless Pumpkin Pie

As a healthier option to the pumpkin pie for Thanksgiving this year I decided to make this recipe that was given to me at a weight watcher's meeting.  It was good, really good.  The consistency wasn't as dense as normal pumpkin pie filling.


Ingredients:
1 can pumpkin (15 oz.)
1 can evaporated skim milk (12 oz.)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 c splenda or sugar (or to taste)

Instrustions:

1. Combine all ingredients and beat until smooth.
2. Pour into a 9" sprayed pie pan.
3. Bake at 400F for 15 minutes, and then 325F for 45 minutes or until a knife inserted comes out clean.

Serves 8
Whole Pie:  8 WW Points (or 1 pt for 1/8 of the pie)
Although, WW just revamped their point system, so I don't know how many PlusPoints the pie is yet.

Graveyard Grave (aka fudge balls)

So why not add fudge to the arsenal that I made last Friday night for a Halloween party?

Ingredients:
3 c semisweet chocolate pieces
1 14-oz can sweetened condensed milk
2 tbs butter
1 1/2 tsp vanilla
dash of salt
2 cups mini marshmallows
unsweetened cocoa powder mixed with an equal amount of powdered sugar
powdered sugar

Instructions:

1. Line a 9x9x2 or an 8x8x2 inch baking pan with foil; set aside.
2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth.  Remove from heat; stir in marshmallows just until combined.  Spread mixture evenly in the prepared pan.  Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted.  Cover and chill about 2 hours or until firm.
3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky).  Roll some in cocoa powder mixture and some in powdered sugar.  Store in an airtight container for up to 3 days.  Makes about 80 pieces (2 1/4 lbs.).

 Recipe from Better Homes and Gardens

Gooey Pumpkin Butterscotch Brownies

Ummm...hello... pumpkin, butterscotch, and brownies.  Sure, I'll give it a try!

 Ingredients:

1 family size brownie mix
1/4 Cup water
1/2 Cup vegetable oil
2 large eggs
1 bag butterscotch chips
1 small box instant butterscotch pudding mix
1 1/2 Cups canned pumpkin
1/2 teaspoon ground cinnamon
1/2 Cup butterscotch ice cream topping

Instructions:

1. Preheat oven to 350 degrees F. Let cool for 1 hour before removing from pan and cutting into squares.
2. In a bowl mix brownie mix, water, oil, eggs, chips, pudding, pumpkin and cinnamon. Mix until well combined.
3. Pour half of mix into a 11×7 inch baking pan that has been lined with foil and sprayed with cooking spray. Pour 1/2 Cup butterscotch ice cream topping over brownie mix. Pour remaining brownie mix over top and bake for 50-60 minutes or until toothpick comes mostly clean from center. 

Makes 12 brownies

Alterations/Recommendations:

• I think I used too much butterscotch sauce in the middle.  The top and bottom layer kinda slid around, they didn't really "fuse".

Recipe from Picky Palate

Body Bits Dip

I know this is officially a day late, but it's still really yummy and needs to be shared.  And really, it's hot cheese dip and it's football season...do the math.

Ingredients:
8 oz bulk pork sausage
1 medium red onion, sliced
2 lb American cheese, cubed
2 10-oz cans chopped tomatoes and green chile peppers, undrained
1 5.3 oz pkg cocktail wieners, halved crosswise
Tortilla chips

Instructions:

1. In a medium saucepan, cook sausage and onion over medium heat until sausage is brown; drain fat.  Transfer sausage mixture to a 3 1/2 to 4 quart crockery cooker (aka crockpot).  Stir in cheese, tomatoes, and wieners.
2. Cover and cook on high-heat setting for 1 to 2 hours or until cheese is melted, stirring after 1 hour.  To serve, keep dip warm on low-heat setting, stirring occasionally.  Serve with tortilla chips.  Makes 18 servings.

Alterations/Recommendations:

• I, always trying to "healthify" recipes, used hot Italian turkey sausage.  I just took the casing off and cooked it up!
• If I had them on hand, I would have used turkey lil' smokies.
• And if I could have found it at the grocery store I went shopping at, I would have used 2% velveta cheese.

Nutritionals per serving:
Calories: 168; Total Fat: 14g (saturated fat: 8g); Cholesterol: 41mg; Sodium: 644mg; Carbohydrate: 2g; Fiber: 0g; Protein: 9g

recipe from Better Homes and Gardens

Caramel Sauce/Fondue

I've made chocolate fondue before, so I figured it was time to venture into the world of caramel fondue.  Which is kinda a little bit scary because there is a fine line between sauce and caramel chewy candies.  But what the heck, I'll try it anyways!

Ingredients:
1 c evaporated milk
2 c white sugar
4 tbs butter
4 tbs corn syrup
Assortment of dippers (apples, bananas, pound cake, marshmallows, pretzels, etc)

Instructions:

1. In a small saucepan, mix the evaporated milk, sugar, butter, and corn syrup.
2. Heat up over medium heat and bring to a boil while stirring.
3. Let the mixture boil and thicken for about 5 minutes.
4. Pour the content into your warm fondue pot.
5. Dip bite size pieces of various dippers using a fondue fork.
6. Enjoy and repeat.  No double dipping!

Alterations/Recommendations:

• For some reason, it took way longer than 5 minutes to thicken.  So I kept it on the burner longer.  I probably should have taking it off when the 5 minutes were up, 'cause guess up, it kept cooking while being kept warm by the fondue warmer!
• It was easily dippable for awhile, now I have caramel candies.  :)

Credits: Caramel Fondue Recipe

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Holy butter Paula Deen! These cupcakes are not for the weak at heart.  No, seriously.  If you are watching your cholesterol, do not read further.  I repeat, close this page now or you'll regret it later.

I came across this recipe some time ago and I knew that I had to make them.  But I had to be strategic about it too.  I would only make them when I knew there would be a crowd to eat them.  The last thing I needed was a plate full of cupcakes sitting on my counter.  So I we (Kaitlin mostly) made them a few weekend ago.  I definitely have some alterations I would make next time, but for the first time we followed the recipe.  Oh, and ah, the only pictures I took are from the first step - cookie dough.  So, here it is.

To see more pictures, as they're supposed to look, you need to visit KevinandAmanda.com's site, and really you just need to check out the recipe.  Ok, on with the recipe....

Ingredients:

For the Cookie Dough:

2 sticks softened butter

3/4 cup sugar

3/4 cup brown sugar

4 tbs milk

1 tbs vanilla extract

2 1/2 cups all purpose flour

1/4 tsp salt

1 cup mini chocolate chips

For the Cupcakes:

3 sticks softened butter

1 1/2 cups light brown sugar, packed

4 large eggs

2 2/3 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup milk

2 tsp vanilla extract

For the Frosting:

3 sticks softened butter

3/4 cup light brown sugar, packed

3 1/2 cups powdered sugar

1/2 tsp salt

2 tbs milk

1 tsp vanilla extract

Instructions:

To make the Cookie Dough:  

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffly (about 2 minutes).  Beat in milk and vanilla until incorporated and smooth.  Beat in the flour and salt until just combined.  Stir in the chocolate chips.  Using a 1.5 tbs scoop, shape the dough into balls or tubes.  Freeze on a parchment lined baking sheet overnight.

To make the Cupcakes:  

Preheat the oven to 350F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy (about 3 minutes).  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbs scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter.  Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350F for 16-18 minutes.

To make the Frosting:  

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powder sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips.

Makes 24 cupcakes.

Adjustments:

• My 1.5 tsp dough balls were too big.  We ended up having to take some dough off each ball.
• Honestly here, I wasn't a fan of the cupcake batter.  It kinda had a cornbread flavor.  Next time, I'm just gonna use a vanilla cake mix from a box.  Plus that'll shave 3 sticks of butter off the recipe...
• They took longer than 18 minutes to bake.  And it was hard to tell when they were done because of the raw cookie dough in the middle.
• The frosting was really good, but it was a little grainy from the brown sugar.  Not sure how to make that go away without dissolving it first.

So if you counted, there were 8 total sticks of butter in this recipe.  Coleman was so kind to do the math and calculate that that is 1/4 stick per cupcake.  Yea, I'm definitely going to have to find ways to shave that down some if I want to make them again. 

Oh man were these good!

recipe from KevinandAmanda.com

Witchy Worm Cookies

Ok, I really am not fond of the "halloween" name for these cookies, but I couldn't think of anything else to call them.  So I'm using the name from the site that I found them.

Ingredients:

2 pkg chocolate chips, 12 oz ea

1 pkg peanut butter chips, 10-12 oz

1 can peanuts, 12 oz

3 oz. Rice/Chow Mein Noodles

Instructions:

1. Melt the buzzard eyes and snails over low heat.  Take off the heat and stir in the spider eggs and fried worms; mix thoroughly.
2. Drop by the spoonful onto wax paper lined cookie sheets.  Freeze until set.  Store in the refrigerator.  (Makes about 40 pieces.)

Adjustments:
I ended up using the whole 5 oz. container of chow mein noodles. 
I'm thinking of adding some rice krispies next time too.  :)

adapted from Bake at 350

Panzanella and Sausage Salad

adapted from Rachael Ray's Everyday magazine

I love panzanella salad.  It's carbs and veggies and cheese and full of flavor.  So when I came across this recipe I knew I had to make it.  So I did, last night for dinner.  Bonus, this meal boasts at being $10 (or less) total!

Ingredients:
Four 3/4" thick slices of italian bread
1/4 c EVOO
2 plum/roma tomatoes, finely chopped
1/2 red onion, finely chopped
1 clove garlic, finely chopped
salt and pepper
2 tbs red wine vinegar
1/4 c grated parmesan cheese
5 fresh basil leaves, cut into ribbons
4 italian sausage links (about 1 lb)

Instructions:

1. Preheat a grill to medium.  Brush the bread slices with 2 tbs EVOO.  In a large bowl, combine the tomatoes, onion and garlic; season with 1/2 tsp salt and pepper.  Let stand for 15 minutes.  Add the vinegar and remaining 2 tbs EVOO.
2. Meanwhile, arrange the bread on the grill and toast on one side, about 2 minutes.  Flip and top with half of the cheese; cover and grill for 2 minutes.  Let cool slightly, then cut into cubes and add to the tomato mixture.  Stir in the basil.
3. Pierce the sausage with a fork, arrange on the grill, cover and cook, turning once, until cooked through, about 10 minutes.  Thickly slice the sausage and add to the bread salad.  Divide among 4 plants and top with the remaining cheese.

Adjustments/Recommendations:

• I used tomatoes and basil from mom's garden, onion from mom's house, and left over garlic bread from catering.  The only thing I had to purchase was the sausage.
• Being as I used left over bread that was already cooked/grilled, I made croutons for the salad.
• Instead of salt and pepper, I sprinkled with Santa Maria seasoning.
• I topped each plate with a little shredded parm, not grated.  Only because 1) I like shredded better, and 2) I didn't read the word grated on the recipe at first.  Oops.
• To make this salad a little healthier, I used hot italian turkey sausage.  It was good, and a lot less fat.  Oh, and I didn't grill it, I cooked them on the stove top.
• Next time, I think I won't "finely chop" the tomato and onion though.  It was hard to stab little pieces of veggies.

Beecher's 'World's Best' Mac & Cheese - and it is!

While in Seattle last month I made it a point to stop at Beecher's cheese shop...twice.  They make my favorite cheese (bonus they have 2 more new favorite cheeses of mine!), so I was excited to see where it was made and to eat lunch there.  I've had it before, and I'll eat it again, but they make the best mac and cheese EVER!  No joke, you'll never find any better.  Now imagine my shock and excitement, a week after getting back the recipe was in some newspaper insert (think Parade but with recipes).  So, since I know everyone can't go to Seattle and visit their shop I thought I'd share the recipe (but please do find or order their cheese to use!).  Plus, it's up here now so I can't lose it.  :)

Beecher's 'World's Best' Mac & Cheese
If you can't find Beecher's cheese locally, use an aged sharp Cheddar and Monterey Jack cheese.  This recipe can be made ahead and frozen - use a freezer-to-oven-safe pan and increase the baking time to 50 minutes.

Ingredients:
Sauce:
2 tbs unsalted butter
3 1/2 tbs all-purpose flour
1 1/2 c whole milk
7 oz Beecher's Flagship cheese, grated (about 1 3/4 c)
1 oz Beecher's Just Jack cheese, grated (about 1/4 c)
1/2 tsp coarse salt
1/4 to 1/2 tsp chipotle chili powder
1/8 tsp garlic powder

Pasta:
6 oz penne pasta (about 3 1/4 c)
1 oz (1/4 c) Beecher's Flagship cheese, grated
1 oz (1/4 c) Beecher's Just Jack cheese, grated
1/4 to 1/2 tsp chipotle chili powder

Instructions:

1. To prepare sauce, melt butter in a heavy saucepan over medium heat.  Add flour.  Cook, whisking constantly, 2 minutes.
2. Slowly add milk, whisking constantly.  Cook until sauce thickens, about 10 minutes, stirring frequently.  Remove from heat.
3. Add cheese, salt, chili powder, and garlic powder.  Stir until cheese melts, about 3 minutes.
4. Preheat oven to 350F.
5. To prepare pasta, cook pasta 2 minutes less than package directions. (It will finish cooking in the oven).  Rinse pasta in cold water and drain well.
6. Combine pasta and sauce in a medium bowl; mix thoroughly.  (The mixture will seem soupy, but some of the liquid will be absorbed during baking.)  Transfer to an 8" square baking dish.  Sprinkle top with cheese and chili powder.
7. Bake, uncovered, 20 minutes.  Let stand 5 minutes before serving.

Serves 4
Nutrition per serving: 560 calories, 32g fat, 100mg chol., 27g protein, 42g carbs, 1g fiber, 720mg sodium

Now, go visit Beecher's!  There are also 2 other options for this mac & cheese:  1) order the kit online which includes the cheese, or 2) you can buy it premade online.  Your call.  But it's Sooooo good!  If you are going to order Beecher's cheese to use, get yourself a block of their 4 year aged Flagship and a block of the Smoked Flagship.  Yea, I brought a little of each of those home with me.  :)

Top Banana Bread

(adapted from Hungry Girl)

Hey, how has a bunch (bad pun, sorry) of banana in the freezer?  I do, I do.  Time to once again use some up and try a new banana bread recipe.  This time I tried a recipe out of Hungry Girl's 200 Under 200 cookbook, but I had to make a few adjustments, and next time I would make a few more.

Ingredients:
1 1/4 c whole-wheat flour
1/4 c all-purpose flour
3/4 cup granulated sugar (instead of Splenda like the recipe called for)
1 1/2 c mashed ripe bananas (about 3 bananas)
1/2 c fat-free liquid egg substitute
1/2 c no-sugar-added applesauce
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt

Instructions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine both types of flour, sugar (splenda), baking powder, cinnamon, and salt.  Mix well.
3. In a medium mixing bowl, combine mashed bananas, egg substitute, applesauce and vanilla extract.  Add the wet mixture to the bowl containing the dry ingredients and stir until just blended.
4. Spoon batter into a large loaf pan (about 9 inches by 5 inches) sprayed with nonstick spray.  Bake for about 50 minutes, or until a knife inserted into the middle of the loaf comes out clean.
5. Allow the loaf to cool slightly, then cut into eight slices.  

Serves 8

Per serving (with splenda): 140 calories, 0.5g fat, 267mg sodium, 31g carbs, 3.75g fiber, 7g sugar, 5g protein

Alterations/Recommendations:

• I don't have baking Splenda in my house.  It's too expensive.  Plus I don't like how Splenda tastes.  So I used regular sugar.
• I also used whole wheat flour for all of the flour.  Next time I wouldn't do that.  I'd honestly probably only 1/2 WW and 1/2 AP flours.  It was too...whole wheaty for me.

Pluot and Browned Butter Skillet Cobbler

While I was gone on my 8 day, multiple state trip a neighbor dropped off some home grown pluots (cross between a plum and an apricot).  Kaitlin put them in my fridge, and then I had a surprise upon my return.  I wasn't sure what I was going to do with so many pluots.  Luckily, I came across a recipe that sounded perfect! I've never browned butter before.  Oh my goodness did add depth of flavor!  And it's not hard!

Ingredients:
1 stick plus 2 tbsp (10 tbsp) salted butter, browned
1 cup plus 2 tbsp granulated sugar
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
3 medium ripe pluots sliced into 8 slices, or 2 cups of fresh berries

Instructions:

1. Preheat oven to 350F.
2. In a 10" cast iron skillet, melt and brown the butter (To brown your butter, place it in a skillet over medium heat.  Let it melt and cook down until just after it stops crackling.  That’s the water cooking out of the butter.  Once the crackling stops, the butter will begin to brown.  It’ll smell rich and nutty.).  Since cast iron is black bottomed, and you can't see the butter browning, be sure to keep a close eye on it, and remove the butter from the pan as soon as it browns.  If you keep the butter in the hot cast iron, it may continue to cook and burn.  Leave just a smidgen of butter in the cast iron pan to act as a non-stick agent.
3. In a medium bowl, whisk together the sugar, flour, baking powder and salt.  Whisk in the milk.  Whisk in the melted butter.
4. Add the batter to the prepared cast iron skillet.
5. Arrange the pluot slices around the batter.
6. Bake for 35 minutes, until slightly golden and bubbling.
7. Remove pan from the oven and sprinkle with 2 tbsp of sugar.  Return the pan to the oven for 5 to 10 minutes to finish cooking.  Remove pan when a cake tester inserted in the cobbler comes out clean.
8. Serve slightly warm with vanilla ice cream.  Store covered, at room temperature for two to three days.

Notes:

• Browning butter = easy!
• My cast iron skillet is 9", so it took a little longer to bake.
• Oops, didn't realize that I was supposed to return it to the oven after sprinkling with sugar.  Oh, and I only used 1 tbsp sugar.
• Next time I'm going to try it with whole wheat flour.  Why not?
• Used 1/2 whole wheat and 1/2 all purpose flour, worked out well!
• Fruits I've used so far and liked in this cobbler:  pluots, peaches, plums, (frozen) blueberries

Thanks Joy for posting the recipe!

Chicken Marsala

Over the summer my parents hosted an intern from work.  She was sweet, and helpful, and just nice to have around.  One of her last few nights she asked if she could make us dinner.  My parents were already gone, so of course I took her up on it.  Christina made Chicken Marsala, something I've never even thought about making but love eating.  And she left me with her recipe.  :)

Ingredients:
1/2 cup flour
1 tbsp Emeril's Essence
2 (6-8 oz.) boneless chicken breasts cut in half
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup marsala wine
1 cup chicken stock
salt and pepper
chives for garnish, optional

Instructions:

1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
3. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.  Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
4. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
5. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
6. Garnish with chopped chives and serve immediately.

Christina served it with an egg noodle, but any noodle would do. 

Winner!

Strawberry Banana Bread

After Mom and Dad left on vacation, Kaitlin cleaned out their freezer.  And out came 14 frozen bananas.  No joke.  I had seen this recipe one another blog, which came with rave reviews, so I decided to try it myself.  I must admit, I was a bit disappointed.

Ingredients:
2 eggs
1/4 cup cooking oil
1 cup sugar
1/2 cup mashed strawberries
1/2 cup mashed bananas
1 3/4 cup flour
1/2 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions:

1. Preheat oven to 350F.
2. Beat eggs until frothy.  Stir in oil, sugar, strawberries and bananas
3. In separate bowl, whisk together flour, oats, baking power, baking soda, and salt.
4. Combine wet and dry ingredients.  Stir just until moistened.
5. Spoon into a greased loaf pan.  Bake for about 1 hour (or until inserted toothpick comes out clean).  Wrap well and allow to ripen for a day.

So here's my critique:

• Next time I would use strawberry jam.
• Something with the rolled oats seemed a bit much.  Maybe slightly blend them so their a little finer.
• Maybe increase the amount of banana and strawberry by a little bit, I couldn't taste them as much as I would have liked.

PW's Katie's Roasted Corn Salad

(Sorry for the blurriness, I was in a hurry.)

 Tis the season of endless vegetables and lots of grilling.  So why not combine the two?  The Pioneer Woman has a wonderful cookbook out full of yummy recipes, beautiful pictures, and lots of stories.  On of her recipes is for a Roasted Corn Salad.  Soooooo GOOD!

Makes 6 cups (but I ended up with closer to 10!)
Ingredients:
Vegetables:
Olive Oil
8 fresh corn ears
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes
Dressing:
1/2 cup olive oil
1/3 cup balsamic vinegar
12 basil leaves, cut into chiffonade
1 tsp kosher salt
2 garlic cloves, chopped

Instructions:

1. Preheat outdoor grill, or grill pan.  Drizzle grill with olive oil.  Place the corn on the grill and liberally drizzle with olive oil.
2. Grill for 5-8 minutes, until the corn is beginning to brown.
3. Drizzle the onion with olive oil and grill just until it starts to become tender.  Do not overcook, as you'll want the onion to remain somewhat firm.
4. Repeat with halved summer squash and red bell pepper.  Allow vegetables to cool slightly after grilling.
5. Roughly chop the onion, squash, and pepper.  With a sharp knife, scrape the corn kernels from the cob.  Dice the tomatoes and add them to the mix.
6. To make the dressing, in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined.
7. Finally, add the basil, salt, and garlic and whisk together.
8. Place the vegetables in a large mixing bowl and pour the dressing over the top.  Stir to combine.
9. Serve as salad, with tortilla chips or crackers, or spoon on top of grilled chicken.

Variations:

• I pam-ed the outdoor grill instead of drizzling with OO.
• For the dressing, I used 1/3 cup OO instead of 1/2 cup (slightly healthier, right?)
• I prepared the salad the night before.  Kept the dressing separate, but excluded the basil until right before serving.

S'mores Stuffed Brownies

Ummm...YUM!  Run, don't walk, to the kitchen to make these!

Ingredients:

1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

Instructions:

1. Preheat oven to 350 degrees F.  
2. Prepare brownie mix according to package directions.  
3. Line foil into an 8×8 inch baking pan and spray generously with cooking spray.  
4.  Pour half the brownie batter into lined pan.  Layer graham crackers over brownies following Hershey Bars and marshmallows.  Pour remaining brownie batter over marshmallows.  
5. Bake for 40-45 minutes or until toothpick comes mostly clean from center.  
6. Remove from oven and let cool completely.  Carefully remove foil and brownies from pan.  Peel any foil from away from edges and cut into squares.

12 brownies

I think my pan was a 9x9, I ended up with 16 brownies.  The middle stuff is the best, especially when it's still a little gooey.

Thank you for the recipe Picky Palate.

Summer Corn Salad

I made this salad for 4th of July.  Corn = a summer staple.  But I don't like eating corn off the cob, so this recipe was perfect!

Prep time: 25 minutes
Cook time: 20 minutes
Servings: ~10
WW:  2 pts/serving

Ingredients:
6 ears corn, husked and cleaned
3 large tomatoes, diced (I used romas)
1 large onion, diced  (I used red)
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tbs white vinegar
salt and pepper to taste

Instructions:

1. Bring a large pot of lightly salted (optional) water to a boil.  Add corn and cook for 7 to 10 minutes, or until desired tenderness.  Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.  Chill until serving.

So good.  So refreshing.  Perfect summer side dish!

1800 Tequila Sunrise Sangria

Ummm... You can pretty much bet that I'll be making this this Sunday.

Ingredients:
1 Orange
1 Lime
1 full bottle of Prosecco
1 cup Tequila
2 cups Ginger Ale
1/2 pint Raspberries

Instruction:
Slice half the oranges and limes into circles, then slice in half to form half moons.  Squeeze the other halves of both fruits into a large pitcher filled with ice.  Add the Prosecco, Ginger Ale, and Tequila.  Stir, adding whole raspberries and remaining orange and lemon pieces.

Sit back and enjoy.  (The recipe didn't say that part.  I added it.  'Cause doesn't it look like a sit back and enjoy kind of beverage?)

Orange Dreamsicle Cake

My Bloggy Buddy, Bluegrass Belle, posted this recipe a few weeks ago and I knew I had to make it.  This is the perfect summer cake. especially if you're bbqing or have friends over for dinner.  And that's when I made it, when I had some friends over for dinner.  Everyone loved it!

Ingredients:
1 box white cake mix
1 small box vanilla jello instant pudding
2 small boxes orange jello
16 oz. cool whip
1 cup milk

Instructions:

1. Bake cake as directed.  While cake is still warm, poke holes in cake with the end of a wooden spoon.  Mix one box of orange jello according to package directions, and pour the liquid mixture over warm cake.  Cool before adding icing (can be refrigerated overnight before adding the icing, or just let the cake cool).
2. To make the icing:  mix the remaining box of orange jello with the pudding and one cup of milk.  Add to thawed cool whip, and spread on the cake.  Refrigerate overnight and serve.

Optional Alterations:

• To cut calories:  bake the cake with applesauce instead of oil, use reduced fat and/or sugar free pudding and jello mixes, use light cool whip, and use 1% milk.
• I didn't have orange jello, so I used raspberry.  SO good!  I bet it would be good with lemon or strawberry as well.

Sorry I don't have a picture.  I made it in a rush (oops, didn't read the "refrigerate overnight" until I started making it, 2 hours before serving. 

Thanks Jill for sharing the recipe!

Chocolate Chewies

(please don't mind the pool of cooking spray!)

I saw the recipe for these and decided that I had to try them.  And soon.  I had never heard of a chocolate chewie cookie, but I like chocolate and I like chewie so it sounded like a good match.  They were super easy to make.  And yummy delicious!

Ingredients:
12 oz. powdered sugar
2 oz. cocoa powder
1/2 tsp salt
3 egg whites
1/2 tsp vanilla
7 oz. chopped pecans (optional)

Instructions:

1. Preheat oven to 350F.
2. Sift the dry ingredients together.  Add dry ingredients to a stand mixer fitted with the whisk attachment.  Turn mixer onto low and add one egg white at a time (the mixture will appear very dry until the last egg white).  Add vanilla and turn the mixer onto medium-high and beat for 2 minutes.  The batter will be quite thick (think brownie batter).  Optional:  Fold in pecans.
3. Spoon the batter onto parchment-lined baking sheets and place in the oven.  Bake for 15 minutes and remove from oven.  Let cool completely on baking sheet before removing.

Source: BakeSpace.com

WW's 5 Ingredient Pineapple Updside-Down Cake

Not too long ago I had friends over for Tuesday Night Dessert instead of Tuesday Night Dinner.  I did this bcause 1) I'm broke right now, 2) I had ingredients to make desserts, and 3) my house needed a reason to be cleaned.  While going to recipes in my email I came across this one...  I love cake.  I love pineapple.  I love pineapple upside-down cake.  So why not try the "diet" version.  It was so good!  You'd never know it was a weight watcher's recipe.

Points Value:  3
Serves: 10
Prep Time:  7 minutes
Cooking Time:  40 minutes

Ingredients:
1/4 cup unsalted butter, divided
1/4 cup packed light brown sugar
3/4 pound canned pineapple slices (rings) in juice, reserve 1/4 cup juice
1/4 pound unprepared vanilla cake mix, about 1 scant cup
1 large egg

Instructions:

1. Preheat oven to 375F.
2. Melt 2 tbs butter in a 9" round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top.  Carefully place pineapple rings (use 7 rings) in a single layer in bottom of pan.  Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
3. Melt remaining 2 tbs butter on stove top or microwave.  In a medium-sized mixing bowl, beat egg with remaining melted butter.  Add cake mix and reserved pineapple juice; combine well.
4. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30-35 minutes.  Allow cake to cool for about 15-20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate.  Slice into 10 pieces and serve.  Yields 1 slice per serving.

Dump Cobbler

They call this a dump cake for a reason.  And for being a dump, man is it good!

Ingredients:
canned pie filling (or 2)
yellow cake mix
butter

Instructions:
Preheat your oven to 350F.  Spray your baking dish.  Dump your pie filling (I used cherry) into the dish.  Depending what size your pan is you may need 2 cans.  Dump, evenly, the box of yellow cake mix over the top.  Slice chunks of butter and randomly put it on the cake mix.  Put it in the oven for, oh, about 20 minutes.  I really don't know how long.  Pull it out when the cake mix is a lovely golden yellow and the pie filling is bubbling around the edges.  Let cool for a few minutes, if you can.

My favorite part is the "crust" aka the cake mix.  YUM!

Slow Cooker Cola BBQ Pulled Pork

To go along with the Shredded Beef, I also had Pulled Pork.  I wanted an easy recipe, that wouldn't be time consuming for me, and that would pretty much cook itself.  Hence the slow cooker.  This recipe fit all the criteria...

Ingredients:
1#-3# Boneless Pork
Salt & Pepper, to taste
1 (12 oz.) can coke (do NOT use diet)
Your favorite BBQ sauce, amount to taste

Instructions:

1. Sprinkle port with salt and pepper, place in slow cooker.  Pour can of coke into the slow cooker, cover and cook for 6-8 hours on low.
2. Remove meat and allow to cool enough to handle.  Shred the meat apart into bite-sized pieces.  Discard coke from slow cooker and return meat.  Cover with BBQ sauce to your desired taste (some like the meat dryer, others dripping with BBQ sauce).
3. Heat though and serve on your favorite sandwich bun.

Tasty Kitchen

Shredded Beef

A couple months ago I had friends over for dinner.  I decided on pulled/shredded meat sandwiches.  So, for the beef, I took a PDub recipe for her beef brisket and converted it into a marinated shredded beef.

Ingredients:
2 cans beef consomme
1/2 cup lemon juice
1 1/2 cup soy sauce
5 cloves chopped garlic
2 tbs liquid smoke
10 lbs beef brisket (or I used a cheap cut for shredding)

Instruction:

1. Combine first five ingredients in large bowl/pot/pan.  Place beef in the marinade.  Cover tightly with foil.  Marinate in refrigerator for 24-48 hours.  When ready to cook, place in slow cooker on medium (or high).  Cook for about 8 hours.
2. When fork-tender, drain majority of liquid (reserve for later use) and shred with 2 forks.  Add liquid back to shredded beef if needed.
3. Serve with rolls.  Barbecue sauce may be used.
4. You can store i fridge for up to 2 days or freeze for use at a later date.  Remove and discard any separated fat.

The Pioneer Woman

Oatmeal Cranberry White Chocolate Chunk Cookies

Hey there, this is the sister that normally eats the cookies; now I'm making the cookies! Who would've thought that I can BAKE!?! Well, I love to bake and cook oh yeah I can't forget I LOVE to eat! I made these cookies a few years back and forgot about them. I forgot where the recipe was and once I remembered I just had to make them once again! I remembered that my family devoured them within a short period of time (who am I kidding though, anything with sugar in it doesn't last very long in our household). These cookies are delicious and I suggest you make them ASAP!

Oatmeal Cranberry White Chocolate Chunk Cookies

Prep time: 15 minutes
Bake time: 10-12 minutes
Makes approximately 2 1/2 dozen cookies

Ingredients:

2/3 cup butter softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. (1 heaping cup) craisins
2/3 cup white chocolate chunks or chips

Instructions:

• Preheat oven to 375*F.
• Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.
  
  
  
• Add eggs, mixing well.
• Combine oats, flour, baking soda, and salt in a separate mixing bowl.
  
  
  
• Add to butter mixture in several additions, mixing well after each addition.
  
  
  
• Stir in craisins and white chocolate chips.
  
  
  
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes or until golden brown.
• Cool on wire rack.
  
  
• Store in an air tight container may be kept in the freezer (when using after freezing allow 15 min. for cookies to thaw out).
  

Alterations:
- I didn't have enough butter so I added 1/2 cup of apple sauce
- I used whole wheat flour instead of all-purpose flour
- I made the cookies really small and got just a little more than 4 dozen cookies
-I stored them in an ziplock... BIG note to self do not do that!!! Because I used applesauce they were very sticky and began to have a stale taste.
-I used egg beater type eggs.

I couldn't tell that I had made alterations to the recipe, it's that good!


Oh, these cookies made my kitchen smell so yummy! (I stand corrected they made my sister's kitchen smell yummy, my kitchen a.k.a. my parents kitchen is under construction (seriously it looks like a war zone)). I hope you get baking so you too may taste the deliciousness of these oatmeal cranberry white chocolate (goodness) cookies!

Kaitlin took all but the last pictures herself!  I edited them though. :)

Girl Scout Cookie

This is one of my favorite winter drinks!  It's warm, and leaves you a little fuzzy feeling. 

Ingredients:

Hot Water

Hot Cocoa mix

Peppermint Schnapps

Candy Cane and/or Marshmallows (optional)

Instructions:

Make yourself a cup of hot cocoa, leave out an oouch of water.  Top off with peppermint schnapps.  Quite honestly, you be the judge of how much booze you want mixed with your hot chocolate.  I put in 1/2-1 shot worth.  If you're a goober and still have candy canes left over from Christmas like me, then put one in and finish "stirring" with it.  Marshmallows are a must for me in hot chocolate, but it's totally up to you if you want to use them.

Now, go put your pj's on, build a fire (if you can), pop a movie in, and curl up under a blanket.  Those are direct orders.  Go!

Maple Glazed Sweet Potato and Sausage

This is so yummy!  It's the perfect fall/winter dish.  And it's healthy!  A friend made it at a dinner once.  I was the only one that liked it.  So he gave me the recipe, the original recipe.  I've made it once before, but that was awhile ago, so I decided it was time to make it again.  And my family loved it.

I've decided that my friends that didn't like it, well, their taste buds are dead.

Maple Glazed Sweet Potato and Sausage
Prep Time:  17 minutes
Cook Time:  12 minutes
Serves 14 (small servings...)
Ingredients:
2 large sweet potatoes, peeled and cut into 1/2 to 3/4" cubes
3 tbs butter
1 lb. smoked sausage, cut into 1/2" pieces
1 medium onion, halved crosswise and cut into thin wedges
1 large apple, peeled, cored, and diced
1/4 cup maple syrup
2 tbs packed brown sugar
1/2 tsp salt
1/4 tsp nutmeg (optional)
1/8 to 1/4 tsp cayenne

Instructions:

1. Bring 1" water and 1/2 tsp salt to boil in dutch oven or large saucepan.  Add potatoes; return to boiling.  Cover and cook over medium heat 3 to 5 minutes, or until potatoes are fork-tender.  Drain well.
2. Meanwhile, melt butter in large skillet over medium heat.  Add sausage, onion and apple.  Cook and stir 5 minutes.  Stir in maple syrup, brown sugar, salt, nutmeg and cayenne, mixing well.
3. Stir in sweet potatoes, stirring to coat.  Cook over medium heat, stirring frequently, until lightly glazed.

Per serving:  163 cal; 3g fat; 7mg cholestrol; 146mg sodium; 32g carbohydrate; 2g protein; 4g fiber
WW: 3 pts.

Notes:
-Looking back through the ingredients, I realized that I used 2 apples instead of 1.
-Substituted regular maple syrup with light/low sugar syrup.
-Subbed normal smoked sausage with Jennie-O turkey smoked sausage.  I quartered the sausages pieces.
-Have everything chopped before you start.  I got the potatoes going first, then started the rest.  The potatoes were more than fork-tender.
-Recipe says serves 14, but it's more like 7-8.

What I Made this Holiday Season...

I've made these yummy Lil' Smokies.
And Hot Buttered Rum.  Which has made me gain 3 pounds alone in one week.  And I don't even use rum...
Oh, and these mushrooms...delish!
Cookies , always a winner.
So is this onion dip.  You must make it!
And I made these...Oreo Truffles.  Watch out, yum!
Speaking of dough balls, I made Chocolate Covered Cookie Dough.
Did you say cookies?  Yep, how about Crunchy Jumble Cookies?
A dip is always good!  So I made a southwest one.

Southwest Corn Dip

First off let me say this, if you're not a member of Tasty Kitchen then something is wrong with you.  So go join.  And add your own recipes.  It's totally free!

Moving on.  I saw this recipe on Tasty Kitchen and decided that I had to make it.  Like soon!  Luckily I had a reason to make it soon, like for the next day.  To take to my friend's birthday party.  And it was a smashing hit!

Southwest Corn Dip
Serves 10 (according to the recipe, but it serves way more than that, but it could be used as a side salad I suppose)
Ingredients:
4 (15 oz.) cans corn, drained
1 (4 oz.) can chopped chilies, drained
1 (4 oz.) can chopped jalapenos, drained
1 can black beans, drained and rinsed
1 whole red bell pepper, chopped
1 bunch scallions/green onions, chopped
1 cup sour cream
1 (8 oz.) bag finely grated Mexican cheese
1/2 bunch fresh cilantro, coarsely chopped (or to taste)

Instructions:
Drain corn, chilies, and jalapenos.  Put in a large bowl with the beans, and tilt the bowl on its side while you chop the other veggies.  Add the rest of the veggies and drain - there will be liquid accumulated in the bowl.  Stir in the sour cream and grated cheese.  Add the cilantro last.

Refrigerate before serving if you have time and the self-control to keep from eating it.  Recommended to serve with Fritos Scoops or lime Tostitos.

My alterations:
-I used light sour cream.
-I added a little bit of salt and lime juice.
-Served with regular tortilla chips.

Chocolate Covered Cookie Dough

My favorite thing from Old Tyme Pastries is their chocolate covered cookie dough.  So where I came across this recipe I knew I had to make them.  You know, to compare.  Yea, purely for comparison reasons.

Ingredients:
1/2 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla
2 cups flour
14 oz. can sweetened, condensed milk
3/4 cup milk chocolate chips
Shell: 1 1/2 lbs chocolate disks or chocolate chips

Instructions:

1. In a large bowl, cream butter and brown sugar with an electric mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add sweetened, condensed milk.  Add chocolate morsels, mixing well.  Shape into 1" balls.  Place on waxed paper, chill 2 hours.
   *Since the dough is sticky, you can roll your fingers into flour.  This will make it easier to roll.
   
2.  Melt chocolate disks or chips in a double boiler.  Using 2 forks, dip cookie balls into candy coating to cover.  Place on waxed paper and chill to set.  Store in refrigerator for at least 1 hour.

These were good!  Not as good as Old Tyme.  But maybe because I: 1) didn't have milk chocolate chips, and 2) used semi-sweet chocolate chips for melting too.  I think they would have been better had I used the 2 different chocolates.  And, I again had problems properly coating the chocolate around the dough ball.

Make it.  Try it.  Enjoy it.  Just don't eat it all.

Crunchy Jumble Cookies

Who likes chocolate chip cookies?  Who likes rice krispie cereal?  So why not put the 2 together!

I came across this recipe on Megan's Munchies site last week and decided to make them.  Granted, I kinda messed up, but they were still yummy!

Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups rice cereal
1 (12 oz) bag semi-sweet chocolate chips (about 2 cups)

Instructions:

1. Preheat oven to 350F.  Lightly grease cookie sheets.
2. Stir together flour, baking soda, and salt in a small bowl; set aside.
3. In large mixing bowl, cream together butter and sugar until light and fluffy.
4. Add egg and vanilla; beat well.
5. Gradually add flour mixture.
6. Stir in rice cereal and chocolate chips.
7. Drop by teaspoonfuls onto prepared cookie sheet.
8. Bake 11-13 minutes or until lightly browned.
9. Remove immediately from cookie sheets onto wire rack.  Cool completely. 

Yield:  3 dozen.

My mistake...?  Well, for some reason, I took 1/2 cup of butter for 1/2 cube of butter.  So, ah, there was 1/2 the amount of butter.  Needless to say, they were dry, dry, dry cookies.  The dry batter was still good though.

Oreo Truffles

2 things about these little treats:
1.  They're easy.
2.  They're good.

'Nuff said!

There are about 3 million versions of this recipe floating round the 'net, and I got mine from How Sweet It Is.

Ingredients:
a package of Oreo cookies
8 oz. block of cream cheese

1. Using a food processor, chop up the oreos to smithereens.  Once oreos are processed into fine crumbs, add the cream cheese.  Just keep running it until the two pretty much ball up. 
2. After you end up with one large ball, it's time to break it down to small balls.  Roll them into 1" balls, put them on a cookie sheet, and stick them in the freezer for about an hour to harden. 
3. Melt some chocolate in a double boiler and dip the oreo balls in.  Once dipped, through them in the freezer again.

Alterations:

• I used 1/3 less fat cream cheese AND reduced fat oreos.  I don't think the flavors were altered at all.
• I also had major issues when it came to dipping them in the chocolate.  So if you have any advice I'd love to hear it.
• 10/31/10 - I used peanut butter oreos... SO GOOD!  I'll be trying other flavored oreos in the future.