Thursday, March 6, 2014

Peanut Butter Oatmeal Chocolate Chip Cookies

I made these cookies for the first time as part of my Christmas baking. These are absolutely the best cookies ever. Seriously, these are officially my favorite cookie.

1 c all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick (½ cup) unsalted butter, at room temperature
½ c creamy peanut butter
½ c granulated sugar
1/3 c light brown sugar
½ tsp vanilla extract
1 egg
½ c rolled oats
1 c semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Whisk together the flour, baking soda and salt; set aside. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips. Using a tablespoon drop a walnut size dough ball onto prepared baking sheets about 2 inches apart. (Note: the original recipe suggested a 3 tbsp. sized dough ball but I didn't want monster cookies). Before placing in the oven slightly smash the dough down so it is not in a ball shape. Bake for 6-8 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Recipe courtesy: Brown Eyed Baker

Tuesday, February 25, 2014

Dorito Chicken Casserole


This casserole was yummy & so easy. The entire family loved it.

2 c shredded cooked chicken
2 c shredded Mexican cheese blend, divided
10 oz can cream of chicken soup
1/2 c milk
1/2 c sour cream
1 can Ro-tel tomatoes, drained (I use my immersion blender so the kids don't see chunks of tomatoes)
1/2 packet taco seasoning or use my recipe for taco seasoning (click for recipe)
1 large bag Doritos, crushed
Shredded lettuce
Diced tomatoes

In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes & taco seasoning. Mix well. Grease a 2-quart casserole dish & add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos. Then add another layer of the chicken mixture. Top with remaining cheese & more crushed Doritos. Cover & bake at 350 degrees for 20-25 minutes or until bubbling hot. Remove from oven. Top with lettuce & tomatoes if desired.

Recipe courtesy: Pinterest

Sunday, November 10, 2013

Cilantro Thai Chicken

You must try this chicken - it was amazing. I love when a few ingredients give a BIG taste.

2 garlic cloves, coarsely chopped
1/2 c chopped cilantro
1 tbsp soy sauce
1 tbsp toasted sesame oil
4 boneless skinless chicken breasts

Place the first 4 ingredients in a food processor. Process until smooth. Pour marinade over chicken breasts & refrigerate for a minimum of 15 minutes (I let mine marinate for over an hour). Grill chicken until juices run clear.

Recipe adapted from Pinterest Artsy Foodie

Apricot Pork Medallions

I am so sorry that I forgot to take a picture of this. I love to cook pork tenderloin. It's such a versatile, tender meat. When I saw this recipe with apricot preserves, I knew I had to make it. I served this with steamed brown rice. The sauce tastes yummy when poured over the rice.

1 lb pork tenderloin, cut into 8 slices
1 tbsp. plus 1 tsp butter, divided
3/4 c apricot preserves
1/8 c sliced green onions
2 tbsp. cider vinegar
1/4 tsp ground mustard

Pound pork slices to 1/2-inch thickness. In a large skillet, heat 1 tbsp. butter over medium heat. Brown pork on both sides. Remove pork from pan, reserving drippings. Add preserves, green onions, vinegar, mustard & remaining butter to drippings. Bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer covered, 3-4 minutes. Return pork to pan. Cook until pork is tender. Let stand 5 minutes before serving.

Recipe adapted from Simple & Delicious

Baked Chicken with Herb Stuffing

These stuffed chicken breasts were a big hit with the family. The herb stuffing gave big taste to the chicken.

5 tsp butter, divided
1/2 c finely chopped onion
1 tsp minced garlic
1/2 c bread crumbs
1 tbsp fresh parsley
1/4 tsp salt, divided
1/8 tsp dried marjoram
1/8 tsp dried thyme
4 boneless skinless chicken breasts
1 tsp lemon juice
Black pepper

In a small skillet, heat 2 tsp butter. Add onion & garlic. Cook & stir until tender. Stir in bread crumbs, parsley, 1/8 tsp salt, marjoram & thyme. Remove from heat. Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. Place chicken breasts into a baking dish. In microwave melt remaining butter . Stir in lemon juice. Pour lemon butter mixture over chicken. Sprinkle with black pepper. Bake at 350 degrees for 30 minutes or until juices run clear.

Turkey Hummus Wraps

I love a healthy, delicious wrap sandwich. These are great for lunch or a quick, no cook dinner. You can use any flavor of wrap that you would like. I love the spinach ones. This is versatile for kids & adults. You can cater to each person's taste. Enjoy!

Sandwich wraps (I used spinach - there are many options at your local store)
Turkey breast
Hummus (use mayo if you don't like hummus)
Shredded mozzarella or cheddar cheese
Salt & pepper

Spread hummus all over wrap. Add turkey breast, lettuce, tomatoes, cheese, salt & pepper. Fold two sides in & then roll up. Stick toothpicks on each side then cut wrap sandwich in half.

Friday, August 9, 2013

Yogurt Cookie Freeze

I saw this recipe on the side of a vanilla wafer box. When you live in South Georgia & it's the summer, you look for anything that doesn't require the oven. These sweet little desserts are perfect. My family loved them & we don't have to tell them they are low fat.

1 1/2 c Strawberry low fat yogurt
1 1/2 c Lite whipped topping, thawed
24 Vanilla wafers (regular or reduced fat)
12 medium muffin paper liners

Place 1 wafer on the bottom of each muffin liner. Mix the yogurt & whipped topping. Spoon the yogurt/whipped topping mixture on top of the wafers. Place a wafer at an angle on the top of mixture (see photo). Freeze for 1 hour or until firm.

Substitute the strawberry yogurt with any flavor. The possibilities are endless.

Recipe adapted from Nilla Wafer box

Italian Sausage & Veggie Pockets

I saw something in a magazine that inspired me to create this. My husband & I love Italian sausage, but my kids don't typically eat it. Well, this dinner changed all that.  They loved this tasty version. The sausage was cooked perfectly & the veggies were full of flavor. This creation is a keeper.

2 sweet peppers, chopped
1 medium sweet onion, chopped
2 tbsp minced garlic
3 tbsp chopped fresh parsley
1/8 c olive oil
1/8 c apple cider vinegar
Italian seasonings
5-6 Italian sausage links, sliced
1 bag frozen seasoned potato wedges

In a large bowl, toss the first 9 ingredients. Coat 5-6 large sheets of heavy duty foil with cooking spay. If you don't have the heavy duty foil, just make 2 layers of regular foil. Divide the sausage, potato wedges & the veggie mixture evenly on the foil sheets. Now seal the foil packs tightly.
Grill for 20-25 minutes or until sausage is done. Let rest 2-3 minutes before serving. Carefully open the packs & serve.

Monday, August 5, 2013

BBQ Burgers & Veggies

1 1/2 lb ground chuck
1 envelope onion soup mix
1 1/4 c barbecue sauce, divided
1 1/2 c sliced zucchini
1 1/2 c sliced yellow squash
1 1/2 c sliced carrots (or baby carrots)
2 tbsp. minced garlic
1/4 c Italian dressing
3 ears corn, halved

In bowl, mix beef, soup mix & 3/4 cup barbecue sauce. Shape into 6 patties. In a separate bowl, toss the next 5 ingredients. Coat 6 sheets of heavy duty foil (I use 3 layers of regular foil) with cooking spray. Add patties, top with remaining barbecue sauce. Add corn & veggies. Fold foil to enclose, double sealing seams. Grill 15-20 minutes, or until patties are done. Let sit 2-3 minutes. Carefully open & serve. I served ours right out of the tin foil pack. Easy clean-up!

Recipe courtesy First For Women 

Sunday, August 4, 2013

Double Chocolate Chip Cookies

2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 c (2 sticks) butter, softened
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 eggs
1 c semi-sweet chocolate morsels
1 c white chocolate morsels

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 7 to 9 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe adapted from Nestle Toll House