Mint Chocolate Bark

So this is the first Bark I've ever made.  I'm always afraid of making barks because they just seem intimidating!  This was so easy to make that I will be making this every year for Xmas!  I used one size smaller then a 9x13 pan.  The white chocolate didnt' fill the entire bottom of the pan but just about. It was wicked easy to break up.  It doesn't make a ton so you might want to double the recipe and use a 9x13 pan.  I made it ahead of time and are just storing it in Tupperware in the fridge until Xmas. Score: 9.5



Grasshopper Mint Chocolate Bark

Yield: About 2 pounds of bark

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients:

16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

(Recipe inspired by Confections of a Foodie Bride)

Mint Chocolate Cookies

So yummy!!!  They came out just like the picture.  I used pre-chopped up Andes mints.  I found them at walmart.  Now when it says sift dry ingredients it doesn't mean also the SUGAR! Because you're supposed to cream it with the butter.. I tend to skip instructions as always. So what ended up happening is the dough didn't mix and form into a ball so I found out you can add milk to any dough to help it clump!  At the last minute i also added chunks of Andes Mints and pressed them into the top of the cookie before I baked them... Otherwise these will be a new cookie added to my Xmas cookie list.. Score: 9



Here's her yummy creation:

Mint Chocolate Cookies
2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped)

Directions
Preheat oven 375 degrees. Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside. Solicit your kids to unwrap the Andes mints. A. was more than happy to unwrap them (knowing full well, he would be sneaking some).
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Last, but not least, fold in the chopped Andes mints. Doesn't it look just like the ice cream?
Roll rounded teaspoonfuls of dough into balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets. 
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. 

Soft and Chewy Almond Sugar Cookies

These cookies are delicious!!  These are a step up or change from the regular sugar cookies you're getting bored of.  They are very chewy even though I didn't use the cake flour. I wasn't really sure what it was and when i went into the store it said bread flour and didn't know that they were the same exact thing!  And I wasn't about to put the baby back into the car and go back to shop rite for a bag of bread flour.  So I just used plain flour 3 3/4 cups. Also if you don't have cornstarch just make sure you space the cookies further apart cuz they'll spread.. I also rolled them in sugar with green and red sugar you can buy anywhere and it make them look way more festival.. Will definitely be making more for xmas! Score: 9




Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 3/4 C cake flour
1 C all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar or sprinkles would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Use electric mixture to ensure dough is thoroughly combined.

Chill dough in fridge for 30 minutes.

Olive Garden Pasta Fagioli Soup

This recipe was really really easy and tasted great.  Just make sure you add all the liquids it tells you to ( I was too lazy to get more beef broth in the basement so it came out more like a chilli  ;)  The only thing I left out was the celery, white kidney beans, and Tabasco sauce.  For me only leaving out 3 ingredients is pretty dam good.  Oh and please godddd don't put in a jar of Prego pasta sauce that is absolutely disgusting! Who uses Prego??  I'd just use your homemade sauce or a can of Hunts Pasta sauce..  Also make sure once you've cooked the pasta make sure you keep it separate from the soup and store it separate also or else the pasta will absorb all of the liquids.  Otherwise i would just put the amout of pasta you want in ur bowl and pour the soup over it....   Score: 9



I love trying new soup recipes, but this is an old favorite. Tastes just like Olive Garden’s! This recipe does make a lot of soup (approximately 12 servings.) Make sure you use a large crock pot or feel free to cut the recipe in half! Also freezes well if you want to try that!

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

Baked Garlic Brown Sugar Chicken

Sooo... I wasn't too amused by this recipe. I LOVE garlic so I had to try it.. The chicken was very juicy but there really wasn't any flavor.  It was super easy to make but because of the lack of flavor I won't be making it again.  My husband and I both ate it but looked at each other and said "mmmmm not much flavor".. The picture looks better then the taste.  So besides the point..... Score: 4.

About This Recipe

“A quick, easy chicken recipe for days when you don’t want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice.”

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Brownie Chocolate Chip Cookies

Ok so loved that this was pinned but there was no recipe.  It was a link to William Sonoma baking mix.. Really fn irritating!  I just googled the recipe and only found one.  I used a Betty Crocker Brownie mix but I would recommend the Giahardeli Brownie mix instead it's much richer.  I did just a simple Betty Crocker chocolate chip cookie dough recipe.  I sparyed 2 cupcake tins and dropped about 1 1/2 tablespoons of brownie mix and 1 large ball of dough on top. I had a lot of leftover dough and just made cookies so make sure you make the cookie dough balls pretty large and just drop it right on top of the brownie mix. I baked 350 for 22-24 mins.  They stuck to the bottom of the pan so make sure you use a lot of Pam or butter on the bottom I never seem to use enough and you'd think i'd learn my lesson by now!..
Score: 8

S'more Shooters

 These shooters were very tasty.  I used plastic Champagne glasses that they sell I think at any Dollar Store.  I didn't really measure anything. The recipe I did makes 18 glasses.  I made them for a Pamper Chef party so that's why I made so many.  I used 3 boxes of chocolate mousse mix and 8 graham cracker sheets.  I added butter to the graham crackers but that was a bad idea because it hardened and no one could get the cracker out of the bottom of the cup.  I also put a little bit of chocolate syrup in the bottom of the glass just for looks.  Right before I served them I just plopped a tablespoon of marshmallow creme or whatever covered the top of the glass and served it.  They went fast and they looked fancy even though they were pretty easy to make. It was kind of a mess getting the mousse into the glass with a pipping bag so I said whatever and made a huge mess but sometimes it's easier to cook that way instead of trying to keep the kitchen clean while baking. I would definitely make these again for a holiday party.. hmm or maybe for Friendsgiving........ hmmmmm. Score: 9 




2 graham crackers, each separated into 4 small rectangles

2 cups milk chocolate mousse (such as from 3.1 oz box of mix), prepared but not set up

8 teaspoons marshmallow creme

Miniature semisweet chocolate chips

Save $$$ on your favorite brands

• 1 In bottom of each of 8 shot glasses, crumble 1 graham cracker rectangle.
• 2 Spoon chocolate mousse into decorating bag; pipe evenly into shot glasses. Refrigerate 2 hours, or as directed on mousse mix box, until set.
• 3 Before serving, top each with 1 teaspoon marshmallow creme and a few chocolate chips.

Apple Pie Bites

MMMMMMMMMMM..... These were so good!  I used Granny Smith Apples because they're nice and tart. I served them at my Pampered chef party. They were like eating those Burger King apple pies... The best was the crunchy cinnamon that baked onto the bottom of the crescent rolls. The apples were nice and soft but not mushy.  I do have to say tho they did stick to the pan and were a bitch to scrape off. I'd suggest to maybe do a quick spray with Pam or Parchment paper. I used 2 apples, 2 crescent rolls and 2 tbls of butter to double the recipe.  I cut some of the crescent roll triangles in half to get even more out of the crescent rolls and just sliced the apples a little thinner.  I just thought it was too much dough to use an entire triangle on one piece of Apple.... Delicious.!!!!!!!! I would absolutely make these again!  Score: 9.5

Here’s How I Did It…

Apple Pie Bites – Serves 8

1 (Tart) Apple Sliced

3 Heaping Tbsp. Brown Sugar

2 Tbsp. Cinnamon ( I used a homemade Cinni-Sugar Mix)

1 Tbsp. Melted Butter

1 Pkg. Of Immaculate Baking Co. Crescent Rolls

*(I use immaculate baking co. when I’m not doing homemade - no hydrogenated oils and non gmo – it’s the only thing I feel safe about giving my kids when it’s not from scratch)

                                                                 Preheat Oven to 350˚
1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough.
2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon. Repeat for others
 3. Bake for 12-15 Mins at 350˚.

4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream.

Ok so... I tried the left overs of the Italian chicken recipe... They were better then the night before..  So I'll rephrase my last score.... Score: 6....   But still a no to the artichokes!

Italian Chicken

So I'm not really sure what to say about this recipe.  I am skeptical of putting artichokes in a red sauce.... I ended up using San Marzano tomatoes instead of the romas because I felt like there wasn't going to be enough sauce made to put this recipe over pasta.  The artichokes could be left out it is just too gross with the red sauce.  It came out kind of bland even though I used a lot of salt and pepper... Roma tomatoes produce a lot of water so the flour is needed.  I used parm cheese and Mozz but it just really wasn't that good.!  And you should at least cook it at 375 for at least 45 mins.. I did 350 for 35 and it came out raw. Besides that I was annoyed I had to cook the chicken an extra 20mins and I lit my pot holder on fire and filled the kitchen with smoke!  I definitely would not make this again!  too bland.. Maybe just use a jar sauce and forget the roma tomatoes and artichokes .. Then again just forget the recipe cuz at that point it'll be called Chicken Parm.. Score:4 

Core and chop about 4-5 roma tomatoes. {I'm sorry if you're a "tomater-hater"... you're probably disgusted by all my recipes!} Just know you're reeeeally missing out!

Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done.

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized

When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

Balsamic Roast Beef Recipe

Ok so I'm going to honest.. This recipe was amazing but I didn't cook it. My cousin Laura made it for me for lunch yesterday.  This is a nice break from the typical gravy packets and powder mixes.  It had a nice "tang" to it.  We had it with Pillsbury Crescent rolls Yum! You could make a great sandwich out of this or just make it with mash potatoes.  It says it serves 6-8..hmm yeah I'm going to say maybe 4-6.. If my husband is eating (and roasts are his favorite dinner meal) it'll serve 2!(i'm totally serious)   She left out the Pepper flakes and honestly I'm glad because I don't really like spicy food.  I'm making this Saturday night so it DOES count to put this recipe up..!  yum! Score:9.5!!!!

\

Prep time: 5 mins

Cook time: 4 hours

Total time: 4 hours 5 mins

Serves: 6-8

This Balsamic Roast Beef Recipe is simple and delicious. You’ll definitely want left overs of this roast beef recipe for all those scrumptious leftover meals!

Ingredients

• 1 3-4 pound boneless roast beef
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped
• Instructions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Pancake Bites

MMM these were delicious..! I made these with the egg cups.  My cousin laura liked them and then I found out she went home and made them for dinner! I used my own pancake betty crocker recipe ( i like to make things from scratch and not use processed mixes and foods.)  I just poured my mix into the lightly greased pans and topped with choc chips, strawberries and blueberries.  The mix only made 8 muffin tins tho.  These are again perfect if you're having a bunch of people for breakfast. You can double the recipe and make 2 muffin tin pans at once.... yum!  Score: 9.5 

Shelly's Pancake Bites

1/2 cup Multigrain Pancake Mix, dry
1/3 cup Soy Milk (any milk would do)
1/4 cup Torani Sugar Free Caramel Syrup
Assorted Toppings: Cooked Sausage, Crumbled Cooked Bacon, Fruit (I used frozen blueberries but banana slices or apples are yum too)

Mix pancake mix, milk, syrup together till thoroughly combined. Pour batter into a non-stick 12 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.

Beer CrockPot Chicken

Hmmm ok well the chicken came out really moist buuuttt... If you think about it... If you put just beer in and no thickener then it comes out very very watery!!! I wanted to put it over rice or egg noodles (i picked rice). I ended up adding a pack of Onion Soup mix and I would also recommend adding like a brown gravy mix too to really thicken up the sauce.  Salt it well because I had to salt it twice while eating it and I'm not a huge salt eater.  I probably wouldn't make this again but it's good if you just want just the chicken out of the recipe. I used leg quarters (dark meat) and it was very juicy!  It's just a weird recipe and you have to get creative with it.. Score: 5  Taste: 6... 



Total Servings: 6 Total Cost: $3.00

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
*You can use whatever spices you like

• Put all ingredients into crockpot
• If frozen cook on high 4-5 hours or low 8-10
• If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

Baked Egg Cups

These eggs were really good.  They came out exactly like the picture and were really moist inside. I was worried it was going to be dry but it definitely wasn't.  I ended up doubling the recipe because it was my cousin and I and 2 were not enough.  I left out the Salsa because that just sounds disgusting to mix it in with the eggs. I also left out the cheddar cheese because I can't eat that kinda cheese and just put in 3 tablespoons of parm cheese.  They came out awesome.. Oh and when you double the recipe it makes 6 egg cups.. i ate 3 mmmmm... Score: 9   Perfect for a large breakfast crowd cuz you can make all the eggs at once!

Baked Egg Cups

serves 2

2 eggs

1/8 c. milk or half & half

1 T. salsa

2 T. cheddar cheese

1 T. fresh chopped chives

1 T. parmesan cheese

salt/pepper to taste

Grease 2 muffin pan cups. Preheat the oven to 350 degrees. Beat the eggs and milk. Add in the chives, cheddar, salsa and salt/pepper. Pour mixture into prepared cups. Sprinkle with parmesan. Bake for about 20 minutes, or until eggs are fluffy and set

Girl Scout Samoa Bars

Holy Crap! These are so deeelicious!!  They came out exactly like the picture and taste just as good at the girl scout ones.  They are a little labor intensive and I ended up dipping them in chocolate the next day to make sure the coconut was completely cooled. I melted the chocolate in a bowl over a pot on the stove which is way easier then the microwave.  I do have to admit I only put 1/2cup butter in the recipe because I only left out 1 stick to soften then realized it was enough buuuut didn't feel like getting more butter. The recipe turned out just as good.! Oh and you definitely don't need 20oz of chocolate chips.. I used one bag which is 12oz and still had left over chocolate.  Also toast the coconut in a pan it goes way faster and then you don't have to keep checking the oven..  Otherwise... Score:9   yummmm



/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
3 cups shredded coconut
12-oz chewy caramels
1/4 teaspoon salt
3 tablespoons milk
20 oz. chocolate chips
Make cookie base. Preheat oven to 350F. Cream together butter and sugar. Next beat in eggs and vanilla. Mix in flour and salt until just combined. The mixture will be pretty crumble. That’s okay! Press it into a baking dish (I used a jelly roll pan and pressed it into about half the pan, but you can probably just use a 9×13). Bake about 20-25 minutes or until the edges are golden brown. Allow to cool.

Next make the topping. Start by toasting your coconut. Turn the oven on to 300F and lay coconut on a baking sheet. Turning occasionally toast about 10 minutes, once golden, remove from oven and set aside to cool.

Next melt the caramels in the microwave. First unwrap the caramels and put them in a large bowl with the milk, microwave about 3-4 minutes, stirring every 30 seconds until evenly melted. Add the coconut to the melted caramel and stir to combine. Once combined, spread coconut/caramel topping onto shortbread base. This is easier if you spray your spatula with pam or grease it. Allow to cool completely (I refrigerated it a bit).

Cut the bars into the desired shape. Melt chocolate in the microwave (remember to stir every 30 seconds). Dip cookie base into chocolate, place on wax/parchment paper. Put the remaining melted chocolate in a ziploc bag and cut off a tip so you get a tiny piping bag. Pipe lines of chocolate on each one. Refrigerate a little bit so chocolate hardens then serve!

 

 

 

 

 

 

Lemon Linguine with Basil Pesto Shrimp

This recipe was pretty good and very easy.. !  I did it so fast and was so excited I ended up spilling the sauce that I mixed all over the floor and had to start over! So in reality it took me longer then most people. I refused to defrost and touch the shrimp because it smelled! So recruit a friend I suggest if you like shrimp but don't like to cook it! (thanks chrissy ;) I topped the pasta with the remaining pesto but I wouldn't do it next time.  It was too much mixing of flavors and the pesto on the shrimp is just fine (I am a pesto lover tho)!  hmmmmm Score: 8.5




Ingredients:

1 pound large shrimp, peeled and deveined – with or without the tails

1 batch Basil Pesto (recipe follows)

1 pound linguine, cooked al dente

1/2 to 2/3 cup olive oil

1/4 to 1/2 cup fresh lemon juice (2-3 lemons)

1/2 cup Parmesan cheese

1 tablespoon fresh lemon zest

1 cup pasta cooking water

Salt and freshly ground black pepper

Directions:

1. Place shrimp in a non-metal bowl or zip lock bag and spoon in half of the pesto to coat. Mix well. Place shrimp in the fridge to marinate for about 30 minutes. Set aside the rest of the pesto for later. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.

2. Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and sauté just until it turns pink, about 1-2 minutes per side. Remove from pan and cover to keep warm. It will continue to cook for a minute after you remove it from the heat.

3. In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified. Add the Parmesan and continue whisking until creamy. Toss in the lemon zest and season with salt and pepper. Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.

4. Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine. Add some cooking water if the pasta seems dry.

5. Apportion the linguine onto dinner plates and top each with 4-6 shrimp. Ladle some remaining pesto onto each plate as well.

Serves 4.

Simply sinful Cinnamon Muffins

This recipe says simply but it took a lil while to make. Not too long just 3 different mixes.  I'm usually the dessert maker who likes to just throw everything in the bowl and mix so this was a tad challenging for me.  It came out exactly like the picture! Except I didn't read the caption under the picture saying you can add a glaze which I think would be a good idea because they were just tad dry but just a tad!  To make these better I would double the filling recipe because it would make them more moist. Oh and I didn't mix the dry ingredients separate.. screw that that's just another fn bowl to dirty...... The topping is amazing because it gives it a little bit of a crunchy cinnamon taste.mmmmmm... The Husband liked them but then complained he should of ate them with a glass of milk (he has to have milk with every dessert he eats or he won't eat it... no shitting you..)  Score: 8.............

These muffins feature a luscious center of moist, rich cinnamon filling. Add a confectioners' sugar glaze once they're cool, if you like, but they're really just as good with simply their streusel topping.

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water

*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.

So my husband "the king of eating sweets" is now claiming I'm making him a diabetic with all these desserts. So now I will be delivering some of these to my friends for their opinions.!

Crockpot Lemon Chicken

This recipe was good.  The flavor was great.  Even though it cooked in it's juices for 4 hours it still seemed a tad dry.  I added the juice of one lemon and zested a whole lemon.  I served it with rice pilaf and buttered corn mmmmmm.. Or maybe I was thinking a side of Pesto pasta. (can't over do the pasta over here because of my non italian husband! lol)  Maybe next time i'll tear the chicken apart and it won't be as dried out.  Score: 7.5  

Crockpot Lemon Chicken - Put cube of butter in bottom of crock pot. Lay chicken in pot. Sprinkle Italian dressing packet over chicken, drizzle with lemon juice, pop the lid on. Cook on High 4-5 hours, or Low 6-8 hours.

 I could have eaten the entire pan of these.!  They took 10mins to make and there was no baking involved.  Instead of Golden Grahms tho I used Store Brand Cinn Toast Crunch (Golden grahms were 4$ a box, no way was i spending that much on cereal) But the store bought actually tasted better then the Origianl general Mills brand! Whatever saves me money!.. I ended up melting the chocolate chips in the mix so before I put it in the fridge I sprinkeled the chips over the top and pressed them in.  I would definintly make these again and everyone loved em.. Score: 9   (the husband didn't rate them because he's still eating the stuffed oreo cookies I made)

Yield: 12 Bars

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

A twist on a campfire classic treat

Ingredients:

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray
Directions:
In a 9x9 inch baking pan, spray with non-stick cooking spray. Set aside.

In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.
Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.
Slice into bars and serve. Devour.

BBQ pulled Chicken

This recipe was delicious!  It was super easy.  I always use the Sweet Baby rays but instead of just pouring the sauce on and that was it I wanted a few other ingredients to make it a little more special. (of course I skipped the part of spraying the bottom of the crock pot and had to take the friggen chicken back out and pray it)..  It smelled great cooking and I just make sure I stirred it.  It definitely doesn't take 8 hours. I'd say i cooked it from 11:30-5 and right before I served it I topped it with a little more baby rays.  We used Those Potatoe roll slider buns.. ! Those are the best.  Score: 9.5
 

 

 

 Ingredients:

• 1-2 lb of boneless, skinless chicken breasts
• 18 oz. bottle of BBQ sauce (we used Sweet Baby Rays)
• 1 medium sweet onion, diced
• 1/2 t salt
• 1/2 tpepper
• 2 tablespoons brown sugar
• 5 cloves of garlic, minced
• hamburger buns
• optional: slices of cheese
  Mix everything together and pour onto chicken

Spray crock pot with non-stick cooking spray.
Cook on LOW for 8 hours.
If you're home, give the chicken a stir every couple of hours to keep from burning.

Taco Bites

 These Taco bites were wicked east to make.  this is a perfect quik app to make when your crunched for time. They literally took 10 minutes.  Mine tho did not come out like the picture.  They looked much nicer and more stuffed.  The only ingredient i didn't use was the cilantro because I don't really like it.  I doubled the recipe and bascially the 5 of use ate everyone.. Of course I forgot to put out the sour cream but no one complained.  (oh and thanks to Stacy they sell the wonton wrappers in the PRODUCE section) i spent a long time running in circle with my 7month old (fun) looking in the freezer section) Score: 9

 

TACO BITES

Wonton wrappers

                                                            1 lb. ground beef, browned
                                                                 1 pkg. taco seasoning
                                                                   Toppings {optional}
                                                                             Cheese
                                                                          Tomatoes
                                                                            Lettuce
                                                                        Sour Cream
                                                                             Cilantro

Before you do anything, I BEG YOU to spray a 12-cup muffin pan with nonstick spray. I foolishly neglected to do so on my first go 'round with these little taco bites and I had to throw away my pan. Dangit. Once your pan is all nice and greased, place one wrapper in each cup.

Brown meat and drain. Return to pan and add taco seasoning and prepare according to package directions. Scoop a tablespoon of taco meat into each cup. I went ahead and added cheese to mine before putting them in the oven.

 Bake at 425 for about 8-10 minutes or until wrappers are golden brown around the edges. Be careful though because those wrappers can burn if you're not paying attention! I started watching them around the 8 minute mark and then took 'em out around 9{ish} minutes. I know every oven is different, so just keep your eye on 'em so they don't scorch!!!!

Remove from pan and add toppings as desired

Cube Steaks with Gravy

This recipe was really good.  Buuut this recipe does not take 8 hours.. I would say after 3-4 hours not only were they cooked all the way but they were in pieces... don't get me wrong it tasted just as good.  I left out the Mushroom gravy (because i feel like i can leave out ingredients) because there wasn't enough water left after cooking to put 3 packets of gravy mix in.. Husband gave it a score of : 8...... Now my friend Crissy came over ( a non cube steak lover)(i lied to her what was in it).. she scored it a : 9.5... We served it over mash potatoes but i think i might like rice better and throw some carrotts in the crock pot too.. my score: 9..........
 

• Prep: 15 min. Cook: 8-1/2 hours
• Yield: 6 Serving
• 1/3 cup all-purpose flour
• 6 beef cubed steaks (4 ounces each)
• 1 tablespoon canola oil
• 1 large onion, sliced and separated into rings
• 3 cups water, divided
• 1 envelope brown gravy mix
• 1 envelope mushroom gravy mix
• 1 envelope onion gravy mix
• Hot mashed potatoes or cooked noodles

Directions

• Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated.
• In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
• In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 245 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 29 g protein.

French Toast Bake

This recipe was delicious!! I had my friend Lorie come over this morning to try out this recipe and she loved it too...  Since there was only 2 of us I cut the recipe in half and used an 8x8 pan and it worked great! (and i can't count on my husband eating it because he hates french toast....... seriously?)   I also poured ground cinnamon all over the top before baking mostly because i'm obsessed with cinnamon !!  I probably should of poured a tad more cinn mix on the bottom of the pan but whatever it tasted good anyways and super easy.. I as usual didn't read the directions clear and poured the ENTIRE brown sugar butter mixture into the bottom of the pan and was like "what the heck do I pour on the second layer of bread" uhh yeah that's all the details we need... Score: 9   (oh and i only chilled in the fridge for 1 hour)

Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. The recipe listed below is for 1 pan (9 x 13). Happy eating!!

** For those who are not familiar with Texas Toast, it is thickly sliced bread. The slices are about double the thickness of standard sliced bread. For a better description, click here **
Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

So update my husband definately liked the cookies.  The second he bit into them he was like "oh my god are you serious" so i guess i'll be making some more recipes. ............. 

Crockpot orange chicken

This recipe if for ORANGE LOVERS.  I barely could stomach it.  It is very tart and orangey.  And no way put it on low for 4- hours. I put it on for 4 and half of it was burned. it needs to be stirred a lot. The funny thing is i really didn't want to eat it but i wanted my husband to watch me eat it so he would try it.  ( he's annoyingly picky!!)  All of a sudden i walked in the room and my husband was hovering over it not eating just staring at me like " uhh did you like this?" We ended up just throwing it out and eating leftovers.  Score:2.. Orange lovers :7...  We served it over white rice........yuck.. just saying.......

 

 

Ingredients:
• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl.
Cover the chicken breast chunks in flour and shake off the excess

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.

Oreo Stuffed Chocolate Chip Cookies

These cookies are awesome. They are so delicious!  A few little tweeks tho.. there is no way in hell you are covering the oreo cookie with chocolate chips in the dough. I made a similar recipe in the winter and it was impossible. You got holes everywhere and everything will ooze out.  I took 7 oreos broke them up and just put them in the food proccessor till fine and dumped it in the dough.  I cooked these for about 14-15 mins (13 seemed a tad raw if you like em like that. )  They took a while to prep but not bad.  The ball you roll for pressing the oreo in should be a tab bigger then the top one.  Squish it down pretty hard and enough should ooze out to fold up the sides.  SCORE: 9  I would def make these again... If my husband dosn't like these,,,,, these are the last cookies i'm making him!





Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes

Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions

Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or lined baking sheets and bake cookies for approximately 13 minutes or until golden brown.

Let cool for 5 minutes before transferring to cooling rack.

 

So i guess my husband is requesting another oreo cookie recipe. He wanted the same recipe but i decided against it because there are so many out there im on to the next one today.. wish me luck that i actually read all the directions and follow them..............

Apple Cinnamon Bundt Cake

This recipe came out good.  I should have baked it the entire cook time and maybe plus another 5 mins.  I ended up not being able to get it out because it was a tad raw and undercooked. I'm not very good at baking but getting better at it.  The apples are very sweet on top if you like that.  It's a very dense cake but very good esp with a cup of hot chocolate or coffee.  Score: 7  (and as usual i forgot the walnuts which would have made it 10 times better!) well off to search for tomorrows recipes!







Mom’s Apple Cake

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

 

Crockpot Beef Stroganoff

This recipe came out really good. I only used 1 lb beef tips. I didn't realize it said cube steaks but i'm sure it'll be just as good.  I don't like to read directions as much as i don't like to follow them!  And use the 2 cans of condensed soup cans!! I did one and when it was almost done it seemed watery so i added it the last hour and it came out great. I didn't add mushrooms because my husband won't eat them!  The cream cheese and sour cream is optional so i didn't use them and i'm lactose intolerant sooooo yeah.. Score: 8





1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste

4 ounces cream cheese, room temperature
1/2 cup sour cream

In the crockpot, combine the meat, soup, onion, Worcestershire sauce, mushrooms, salt and pepper and beef broth. Cook on low for 5-6 hours (or on high for 3). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.

Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)

Baked sliced potatoes...

These potatoes were awful!!!!! I even put butter inbetween each slice .. They came out super dry and raw.. I drenched them with olive oil and baked an extra 10 mins.. nothing changed. If you think about it when u bake a potato its not sliced so in the inside can get hot and bake. If they're sliced they just dry up... 1 out of 10......Score:2

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

Oreo Cookies

These cookies are really easy to make.  They are super soft when they're done and after a few days if you havn't eaten them they kinda fall apart but def good.  I didn't use the cornstarch because for some reason i think i'm allowed to leave ingredients out of recipes which usually gets me in trouble!

Cookies and Cream Cookies

Yield: about 14 medium cookies

• 1-1/4 cups + 2 Tablespoons unbleached all-purpose flour (165 g)
• 1 Tablespoon cornstarch (8 g)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 cup light butter, softened
• 3/4 cup granulated sugar (144 g)
• 1-3 Tablespoons egg white, or until dough comes together
• 1 teaspoon pure vanilla extract
• 5-6 Oreo cookies, crushed

1. Preheat oven to 375 degrees F. Line two or three baking sheets with parchment paper.
2. Whisk together flour, cornstarch, cream of tartar, and baking soda in a medium bowl.
3. With an electric mixer, beat together butter and sugar on medium speed just until smooth. Add egg white and vanilla.
4. Add flour mixture and stir until combined. Stir in Oreos. Refrigerate dough 10 minutes.
5. Using an ice cream scoop, distribute six evenly-spaced dough portions on one baking sheet. Bake for 10-12 minutes (I found 11 minutes to be about perfect, and keep in mind, they should be slightly underbaked). Let cookies cool on pan until set.
6. Repeat step 5 with remaining dough, refrigerating dough between each batch.