Rolo Cookies

As much as I love a great dessert with many ingredients, sometimes it is nice just to have one that has 4 ingredients as is done within a few minutes.  These were so easy, and tasty.


Rolo Cookies
From:  Our Family Treat

1 devils food cake mix
2 eggs
1/2 cup oil
rolos


Mix cake mix, eggs and oil together with spoon. Place about a tablespoon in hand, flatten, and place 1 rolo in the center. Roll into a ball.
Place on ungreased cookie sheet and bake for 8-10 minutes at 350.
Sprinkle with powdered sugar and enjoy!

Bacon Ranch Potato Foil Packets

I have been loving cooking potatoes/squash/asparagus/any veggie you can think of on the grill!  Such a fun way to spice up your side dishes!  These were yummy, got a little char on them, which was great..and you can never go wrong with bacon :)


Bacon Ranch Potato Foil Packets
From:  Cassie Craves

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Chili Rubbed Chicken with Mango Salsa

I decided it was high time we got back out on the grill. It has been so humid, I didn't want to even send my hubby out to do my grilling...he would have melted! This chicken turned out great, has a good kick of spice and balanced with yummy mangos. Lets just say that this salsa rocks! I ate the leftovers with a spoon for a snack later on. On not to mention this is dang good for you...always a bonus. And the yummy corn in the picture...recipe for that is soon coming :)


Chili Rubbed Chicken with Mango Salsa
From: Mmm Cafe


Rub
2 boneless, skinless chicken breasts, pounded to an even thickness
1 Tbs. olive oil
1 Tbs. chile powder
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder

Salsa
2 ripe mango, peeled, pitted, and diced
1 Tbs. chopped fresh mint (I used cilantro...delicious!)
1 Tbs. minced onion
2 tsp. seeded and minced jalepeno pepper
2 Tbs. fresh lime juice
Grated zest of 1 lime

Toss chicken breasts with olive oil to coat. Combine all spices and rub over both sides of the chicken. Cover and refrigerate for at least 1 hour before serving. Grill chicken, turning once, just until charred on both sides.

To make salsa, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.

Serve salsa on top of chicken.

Sausage and Perogi Skillet

Ever had a perogi?  I hadn't up until a couple of years ago.  If you like mashed potatoes and pasta, you will like them!  I have found a few recipes that we have tried in the last couple of years, and they have been great.  My favorite one is these Bacon and Cheese Perogies.    This one was good, though.  A little healthier than the version with the cream sauce!  I tweaked the original recipe slightly, and it turned out good :)  


Sausage and Perogi Skillet
From:  Taste of Home

• 1 package (16.9 ounces) frozen potato and onion pierogies (4 cheese ones would be good too)
• 1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
• 2 tablespoons butter, divided
• 2 tablespoons canola oil, divided
• 1 medium onion, sliced
• 1 package (14 ounces) coleslaw mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/2 cup beef broth
• pinch of brown sugar

Directions

• Cook pierogies according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.
• In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf. 

Feta Pork Chop Skillet

For some reason, I have been loving pork chops on Sundays...definitely a go-to for me.  It has been fun trying out different ways to cook them.  This one we tried this week was great.  I loved the flavors...the lemon and rosemary, and who doesn't love feta!  If you are looking for other yummy pork chop recipes, try one of these....

Pan Fried Pork Chops with Onions

Slow Cooker San Francisco Chops

Pear and Blue Cheese Pork Chops (so good!)

Chipotle Lime Pork Chops

Dijon Pork Chops

Sweet Mustard Chops

Feta and Pork Chop Skillet

From:  Sisters Cafe

1 teaspoon crushed dried rosemary

1 teaspoon dried basil

1 teaspoon minced garlic (1 very large clove)

1 pinch black pepper

1 tablespoons olive oil

4 pork chops 

¼ cup fresh lemon juice (one lemon)

2 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (be generous!)

1-2 yellow summer squash and/or zucchini

In a small bowl, stir together rosemary, basil, garlic, and pepper. Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, drizzle with some of remaining lemon juice, and sear both sides, about 7 minutes per side. After a few minutes, add sliced squash to edges of pan. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.  We served this over some brown rice.

Prep time: 30 minutes. Makes 4 servings.

Ooey Gooey Peanut Butter Brownies

These brownies are absolutely indulgent goodness!  Surprisingly, the recipe comes from Cooking Light.  I'm not sure they are good for you, but the ingredients are lighter than they could be, I suppose.  They really are great.  If I didn't have any self control, I probably could eat the whole pan of them myself!


Ooey Gooey Peanut Butter Brownies

From: Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (well...I used a bit more, don't tell :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (25 minutes worked well).  Remove from oven and cool before cutting into squares.

Black Bean Soup

Not sure why I was craving soup today.  It's nasty hot....the weather man says it feels like 110 degrees outside and the humidity is so thick I feel like I can't breathe, not optimum soup weather!  I suppose it is because it is super good for you, and I'm into that right now.  According to the source, it is 125 calories per one cup of soup.  Not bad, not bad at all :)

Black Bean Soup

From:  Our Best Bites

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.