Friday, May 31, 2013

Cake Batter Chocolate Chip Cookies

Recipe Round 2: Cake Batter Chocolate Chip Cookies.
DISCLAIMER: This is not my photo of the cookies.  I wish it was.  These cookies were delicious.  I used Funfetti cake mix instead of white or yellow cake mix and sprinkles, but it still came out colorful and wonderful.  The pre-baked cookie dough is almost as decadent as the cookies themselves.  Yum!  I made them for a bachelorette party weekend and they were a hit!  You have to try this recipe and let me know what you think.  I hope you enjoy!

·         1 and 1/4 cup all-purpose flour
·         1 and 1/4 cup yellow or white boxed cake mix
·         1/2 teaspoon baking soda
·         3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
·         1/2 cup granulated sugar
·         1/2 cup light brown sugar
·         1 egg, at room temperature
·         1.5 teaspoons vanilla
·         1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
·         1/2 cup sprinkles
1.         In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
2.        Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
3.        Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
4.        Preheat oven to 350 degrees.
5.        Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.
6.        Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Original recipe found here through Pinterest!

Wednesday, May 22, 2013

The Pioneer Woman's Chicken Spaghetti

I've been enjoying perusing The Pioneer Woman's blog lately.  She has some fabulous recipes with really great step-by-step pictures.  I came across this recipe when I was looking for something to make for dinner guests.  It was absolutely delicious!  Everyone went back for seconds.  (and I'm still eating thirds.. fourths..). I left out the pimentos, since I'm not a fan, and used a cut up rotisserie chicken.  I hope you enjoy!
  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1/4 cup Finely Diced Green Pepper
  • 1/4 cup Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  •  Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Original recipe here

Tuesday, May 14, 2013

Slow Cooker Italian Chicken

If it wasn't for the slow cooker, I really don't think I'd have the will power not to pull over on my long commute home and pick up something unhealthy.  Knowing that dinner is ready when you get home is so nice.  All you have to do for this recipe is cook the pasta, and you're set.  It's simple and delicious!  This recipe is especially easy to prepare the night before and throw in the refrigerator until morning.  It also sneaks in some vegetables.  I hope you enjoy!
  • 4 boneless chicken breasts
  • 8 oz. mushrooms, sliced
  • 1 medium onion, chopped
  • 1 medium zucchini, diced
  • 1 green bell pepper, chopped
  • 1 jar of your favorite spaghetti/pasta sauce

Assemble all ingredients in the slow cooker.  Cook on LOW for 6-8 hours.  Serve over linguine or your favorite pasta.

Monday, May 6, 2013

Southwestern Chopped Salad with Cilantro-Lime Dressing

I've been trying to add more vegetables and color to my dinner plates lately.  Unfortunately, my husband is a meat and potatoes kind of man.  So, this didn't go over too well in my house ("It's too raw"), but I thought it was absolutely delicious!  I loved the dressing especially.  Maybe I can sneak it in as a side salad next time and not the main dish.  I hope you enjoy!

Large head of romaine, chopped
15 oz. can black beans, rinsed and drained1 large orange bell pepper, chopped1 pint cherry tomatoes, halved2 cups corn (I used frozen, thawed)5 green onions, chopped

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt

Process the dressing ingredients in a food processor until well combined.  Adjust seasonings as necessary.

Original Recipe Here

Monkey Bread

  • Sticky, gooey, goodness!  This easy recipe is a very sinful, (and simple) delicious treat for breakfast.  I hope you enjoy!  1/2 cup sugar1 tsp cinnamon2 cans(16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits1 cup brown sugar3/4 cup butter, meltedHeat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.  Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. In small bowl, mix brown sugar and butter; pour over biscuit pieces.  Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.