Monday, August 27, 2012

Oreo Pudding Cookies

Oreo Pudding Cookies

1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix (see Note)
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips


Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

Recipe and photo source: The Girl Who Ate Everything

Thursday, August 23, 2012

Chicken Enchiladas with Green Sauce

Chicken Enchiladas with Green Sauce

Yields 1 Dozen

3 boneless, skinless chicken breast halves
1 (14.5 oz) can chicken broth
12 corn tortillas (I prefer Guerrero Brand)
1 recipe Green Enchilada Sauce, recipe follows
3 cups shredded Monterrey Jack cheese (about 12 oz.)
Sour cream, for serving

Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside. Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking). To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seamed side down in a 13" x 9" baking dish. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.

Green Enchilada Sauce

1 cup chicken broth
5 medium tomatillos (husked and rinsed)
1 (7 oz.) can diced green chilis, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime juiced
2 tsp sugar
1/2 tsp cumin
Salt and pepper to taste

Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.

Recipe and photo source: Cooking Classy

Monday, August 20, 2012

Overnight Baked Caramel French Toast

This is AMAZING!

Overnight Baked Caramel French Toast


1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup
(I added chopped pecans for a little somethin' extra!)

French Toast:
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread

1.  Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

2.  In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.

3.  When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.

4.  Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

(Recipe from recipe and photo source: Six Sisters Stuff

Thursday, August 16, 2012

Vegetable Saute with Simple Cream Sauce

Vegetable Sauté with Simple Cream Sauce

*Serves 4-6

2 tablespoons heavy cream
1 ounce (2 tablespoons) cream cheese
2 tablespoons minced fresh chives or 1/2 teaspoon dried thyme
2 teaspoons lemon juice
1/8 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 pound broccoli, florets cut into 1-inch pieces
1/2 pound cauliflower florets cut into 1-inch pieces
1/2 pound carrots, peeled and sliced 1/4-inch thick
1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks
1/4 cup low-sodium chicken broth
Salt and pepper, to taste

In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.

In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.

Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.

Recipe Source: adapted from Cook’s Country Oct/Nov 2011 recipe and photo found on

Monday, August 13, 2012

Sunny Peanut Butter Chews

Great recipe to make with the kids!

Sunny Peanut Butter Chews

cup creamy peanut butter
tablespoons butter or margarine
bag (10 oz) marshmallows
cups Golden Grahams® cereal
  1. Grease bottom and sides of 9-inch square pan with shortening, or spray with cooking spray.
  2. In 3-quart saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted; remove from heat. Gently stir in cereal, 1 cup at a time, until evenly coated.
  3. Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes. For bars, cut into 6 rows by 3 rows.
Makes 18 bars 
Recipe and photo source: Betty

Thursday, August 9, 2012

Buttermilk Waffles

Make sure not to skip the step of letting the waffles sit in the oven for 10 minutes. They will come out much crispier. I like to double the recipe and put them in the freezer. Then for a quick breakfast pull them out and pop them in the toaster.

Buttermilk Waffles
Makes about eight 7-inch round waffles

While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) Buttermilk powder is available in most supermarkets and is generally located near the dried-milk products or in the baking aisle. Leftover buttermilk powder, which can be used in a number of baking applications, can be kept in the refrigerator for up to a year. Seltzer or club soda gives these waffles a light texture that would otherwise be provided by whipped egg whites. (Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a freshly opened container for maximum lift. Serve waffles with butter and warmed maple syrup.
  • 2cups (10 ounces) unbleached all-purpose flour
  • 1tablespoon sugar
  • 3/4teaspoon table salt
  • 1/2cup dried buttermilk powder (see note)
  • 1/2teaspoon baking soda
  • 1/2cup sour cream
  • 2large eggs
  • 1/4teaspoon vanilla extract
  • 1/4cup vegetable oil
  • 1 1/4cups unflavored seltzer water
  • 1. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
  • 2. Heat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup.

    Recipe and photo source: America's Test Kitchen

Monday, August 6, 2012

Chicken Breasts stuffed with goat cheese and sundried tomatoes

This is so incredibly good and easy to prepare.

Chicken Breasts Stuffed w/ Goat Cheese & Sundried Tomatoes

Yield: 4 servings
Prep Time: 30 min
Cook Time: 35 min


4 boneless, skinless chicken breasts
1/2 cup goat cheese
4 Tablespoons sun-dried tomatoes, packed in oil
2 Tablespoons pine nuts
2 green onions, thinly sliced
3 basil leaves, cut into thin strips
salt & pepper, to taste
1 large egg, beaten
1/2 cup dried breadcrumbs
2 Tablespoons unsalted butter, melted

3 Tablespoons butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken broth
4 Tablespoons chilled unsalted butter, cut into 4 pieces
salt & pepper, to taste


1. Preheat oven to 350 degrees F. Pound chicken between sheets of waxed paper using a flat meat mallet- you want to even out the thickness and thin them out a bit. Pat chicken dry.
2. Combine cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken breast. Tuck ends in. Roll chicken up tightly. Secure with toothpicks. Dip chicken in egg, and then roll in breadcrumbs.
3. Place chicken in 8-inch square baking dish. Pour 2 Tablespoons melted butter over the breasts. Bake until cooked through, about 20 minutes.
4. While chicken is baking, melt 3 Tablespoons butter in large skillet over medium heat. Add mushrooms and sauté until tender (about 6 minutes). Add wine and boil for 3 minutes. Add chicken broth and boil until liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 Tablespoons of butter 1 piece at a time. Season with salt and pepper.
5. Remove toothpicks from chicken. Cut chicken rolls into 1/2-inch thick rounds and serve immediately with sauce drizzled on top.


*The chicken-rolling portion of the recipe may be prepared a few hours ahead of time and refrigerated.
Recipe and photo source:
Related Posts with Thumbnails