Chocolate Chip Cookies

This is yet another recipe from one of the wonderful women in my ward.  I had this on my list to make, and then my friend Sheena brought me over a batch she had made....so I actually haven't made them myself yet, but am archiving the recipe because they are DELICIOUS!  When it comes to chocolate chip cookies, I am usually too lazy and buy the big tub of dough at Sam's Club, but this may give me motivation to start making my own!  Thanks Sheena!

2 c butter
1 1/2 c sugar
2 c DARK brown sugar ( important to get dark)

Mix together then add

3 eggs
2 tsp vanilla extract ( not imitation)

Mix again set aside

Seperate bowl mix:

6 c flour
1 1/2tsp. salt
1 1/2 tsp baking soda

then add to top mixture!
mix and add 2-3 bag of chocolate chips ( I use milk chocolate)

350 for 8-10 min.

Restaraunt Style Smashed Potatoes

These taters are super yummy!  They remind me of the filling in twice-baked potatoes, only better!  The recipe came from Tasty Kitchen.  They are really easy to prepare, which I love.  They may not be the most healthy side dish,  but I will definitely make them every now and again!

•5 whole Large Red Potatoes
•1 stick Butter, Softened And Cut Into Pieces
•5 slices Bacon, cooked and crumbled (I used the Hormel bacon crumbles, and they were yummy!)
•2 whole Green Onions, Sliced
•¾ cups Sour Cream
•Salt To Taste (add Plenty!)
•Freshly Ground Black Pepper To Taste (ditto!)
•¾ cups French Fried Onions, More For Topping

Nuke potatoes or bake in the oven until fork-tender (I baked mine for 1 hour). Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Zucchini Brownies

I'm still on a zucchini kick...and here's the latest.  These brownies are very tasty, but seem more like a cake than a brownie to me.  This one came from All Recipes.  I was a little worried while making it, before I added the zucchini, the batter was SO dry.  The zucchini did it's magic and made it all moist after adding it. 

1/2 cup vegetable oil

1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2.In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture (it will be VERY dry). Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Tasty Turkey Sandwich

What do I crave when I'm pregnant?  What do they say you cannot eat while pregnant? Turkey!  After my first baby, I had my husband run to Einstein Bagels to get my favorite sandwich, the Tasty Turkey.  I sure do love it!

Asiago Cheese Bagel (I used whole wheat this time)

cucumbers, sliced

sandwich sprouts (I left them off this time, they weren't on sale)

garden veggie cream cheese

sliced tomato

deli sliced turkey

That's it...simple goodness!

Fast Breadsticks

Homemade breadsticks are so much better than the storebought variety!  These ones are quick and easy, and you can season them up any way you want them.  Yum!  This one comes from To Die For Recipes.

1 1/2 c. warm water
1 tbsp instant yeast
2 tbsp sugar
3 1/2 c. flour
1 tsp salt
3 tbsp butter, melted

Mix all ingredients except for melted butter in a large bowl or mixer, and then knead for about 3-4 minutes when dough comes together. Let dough rest for 10 minutes. Preheat oven to 375 degrees, and melt butter into a small bowl. Roll dough out into a rectangle about 1/4-1/2 inch thick. Cut dough into 1 inch strip with pizza cutter or knife. Grease jelly roll pan or cookie sheet, and twist each strip, and brush with butter, seasoning, cheese, etc. Cover dough with a cloth or pastic wrap, and let rise for 30 minutes in a warm place (on top of the preheated oven works best for me). Bake for 15-20 minutes or until golden.

Bowtie Chicken Ceasar Salad

There is something about summertime that makes me want salad.  This one is perfect, it has the chicken and the pasta, so it can be served as an entree in stead of a side.  It was great with some homemade breadsticks on the side!  This one comes from The Girl Who Ate Everything

2 bunches green leaf lettuce, chopped (I used romaine)
1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Caesar Dressing

Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25.

Magleby's Parmesan Rolls

No, I've never been to Magleby's, but their rolls must be pretty darn tasty, because these rolls sure are!  This recipe came from Creations By Kara, and it's a winner! 

18-24 frozen Rhodes rolls
1/4 cup mayonnaise
1/4 cup melted butter
1/4 cup Parmesan cheese
Garlic salt
Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (I let mine rise 4 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 15-20 minutes.

Lemon Garlic Chicken

This chicken is so yummy!  I love panko bread crumbs, they are so much crunchier than the regular crumbs you may buy.  The lemon sauce is fabulous as well, just a light yummy sauce with a hint of lemon.  Yum!  This one comes from See Jane in the Kitchen, and is supposed to be compared to a dish from the restaraunt Archibald's in Gardner Village.  I definitely halved this recipe for our small little family, and it was perfect for dinner and leftovers the next day.

8 boneless chicken breasts
3 cups panko breadcrumbs
6 eggs
1 cup flour
3 to 4 TBS butter
5 to6 garlic cloves, minced

Lemon sauce

2 cups chicken broth
1/2 cup lemon juice
1/2 cup butter
1/4 cup cornstarch
fresh basil (I grabbed about 20 leaves)
Salt and pepper, to taste

Place chicken between two sheets of wax paper and pound to flatten. Put flour, eggs and breadcrumbs each in their own shallow bowl. Dip chicken first in flour, then beaten eggs and finally in breadcrumbs. Place on wax paper until all are ready for cooking.

Melt butter in large frying pan and add garlic. Place chicken in single layer in the melted butter. Cook until golden brown, 4 to 5 minutes each side. Cover and keep warm.

For lemon sauce, combine chicken broth, lemon juice and butter. Bring to a boil. In separate bowl, combine cornstarch with a little cold water and mix until smooth. Gradually pour cornstarch into saucepan with mixture. Cook one minute until thickened. Remove from heat. Stir in fresh basil. Season with salt and pepper.

To serve, place one chicken breast on each plate. Top with lemon sauce.

Sprite Potatoes

This recipe reminds me a lot of the dutch oven potatoes my aunt makes.  Her recipe can be found  here. This recipe is a stovetop version that is yummy as well!  I found this recipe on Peachtree Cooking.  So next time you are craving some potatoes from the dutch oven, and don't want to heat up the coals, try these yummy taters!

1 medium onion, chopped
1/2 lb. bacon, chopped

Cook in big pot/skillet until onion is translucent and bacon is starting to crisp.

Then add:
5-6 potatoes, peeled and sliced thin (more or less depending on how much you want)
9-10 baby carrots sliced thin

Stir and season to taste with the following:
seasoned salt
onion salt
garlic salt
salt
pepper

Add:
1-2 cans sprite, enough to just cover the potatoes.

Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.

Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).

Sometimes we add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not to dry) YUMMY!!

Blueberry Zucchini Bread

I'm still going through the many zucchini recipes I have found recently.  This is another one on my list I can now check off.  It is really yummy and tastes like a blueberry muffin!  For the original recipe, visit Real Mom Kitchen.

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (2 cups)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)

Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Baked Creamy Chicken Taquitos

These are tasty little munchies!  I have been craving them ever since our Sam's Club stopped carrying the chicken flautas...and these definitely are better!  This recipe comes from Our Best Bites.

1/3 C (3 oz) cream cheese

1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small flour or corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in yummy salsa, guacamole, or nacho cheese!

Next time I am going to double this recipe and freeze some for later for an easy meal on a busy night!

Frozen Chocolate Banana Pops

One of my favorite treats when I am at the beach is frozen bananas.  I discovered them when I was in Bethany Beach, and have been in love ever since!  It is such a great treat, and semi-healthy as well!  It is also a great treat for kids to help out with as well.  This particular recipe for these came from Mommy's Kitchen.  I love that the recipe calls for peanut butter to be added into the chocolate coating.  What a fabulous combination!  Enjoy!

4-5 ripe bananas (not over ripe)
1- 24 oz package chocolate bark or candy coating
Popsicle sticks or chop sticks
sprinkles, rice krispies or chopped nuts
2 - tablespoon's creamy peanut butter, optional
waxed paper or foil

Peel the bananas and cut in half. Grab some handy helpers to insert the sticks into each banana. You can lay them on a baking sheet or place the bananas in a gallon size zip lock bag. Place in the freezer until the bananas harden (about 2 hours). You can add lemon juice or on the bananas to prevent browning, but my bananas never brown in the freezer. To start use 1/2 of the chocolate bark, place in a microwave safe boil and melt on the defrost setting for 3 minutes. Do not melt on the cook setting or the chocolate will cook and burn. I defrost mine in 3 minute intervals in the microwave. If you want to add peanut butter add it to the chocolate while it melts in the microwave. When melted remove from the microwave and stir to blend. You want the chocolate really smooth.

Spoon the melted chocolate onto each banana until they are coated. Do not dip the bananas into the chocolate mixture or it will harden on you. The best way is to spoon the chocolate on each banana. Roll in rice cereal, sprinkles, chopped nuts or just leave them plain. I highly recommend chopped pecans. Place on a baking sheet lined with wax paper or foil and put in the freezer to set for about an hour, or longer. Remove and Enjoy!

Panko Encrusted Fried Zucchini

Again, I've been finding all sorts of zucchini recipes and have been wanting to try them all!  Tonight for dinner we gave these a try with some pasta, and they were so yummy!  I definitely reccomend putting the salt/pepper/and parmesan cheese on after frying.  Nothing like deep frying something that is supposed to be healthy for you!  

Panko-Encrusted Fried Zucchini

Vegetable oil, for frying
1/2 cup all-purpose flour
2 to 3 large zucchini cut into 1/4 to 1/2-inch rounds
1 1/2 cups panko bread crumbs
Salt and freshly ground black pepper
2 eggs, lightly beaten
1/4 cup water
Parmesan cheese
ranch dressing or marinara/spaghetti sauce

Measure flour into a pie plate. In another pie plate combine panko and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg wash and finally in the panko. Press crumbs into the zucchini rounds.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown , 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper and sprinkle with Parmesan if you like. The serve with ranch dressing or marinara/spaghetti sauce.

Recipe Source: Real Mom Kitchen

"Really Good" Noodles and Chicken

Mmmm....How I love my pasta dishes!  This one has a yummy lemon flavor, and the chicken is sweet from the honey glaze...it's a good combo!  This recipe comes from Your Home Based Mom.

3 boneless, skinless chicken breasts
coarse salt and freshly ground pepper
1 T. fresh rosemary, minced
1 lemon, zested and juiced
3 T. honey
8 ounces thin spaghetti
2 T. butter
2 cloves garlic, minced
1/4 cup real bacon bits
1/2 cup cream
1/2 cup shredded parmesean cheese
3 roma tomatoes, seeds and core removed, diced
2 T. capers (optional)

Start a pot of water boiling to cook the pasta. Spray your BBQ grill rack with nonstick spray and fire it up. Sprinkle salt, pepper and rosemary on each chicken breast and grill for 7-8 minutes on the first side. In a small bowl, mix 2 T. of freshly squeezed lemon juice and the honey together, then brush it on the tops of the chicken breasts before flipping them over. Brush the underside as well, and grill for a few more minutes until they are cooked through (actual cooking time will depend on how thick the breast is, and you could certainly pound them thinner to start with to make it go faster). Remove to a plate and cover to keep warm.

Toss your noodles into the boiling salted water if you haven’t already. Once they are nearly done cooking, begin making the sauce. It comes together quickly. In a large skillet, melt 2 T. butter then add the garlic. Saute and stir for 2-3 minutes, then add the bacon bits and cook for another minute. Stir in the remaining lemon juice and all of the zest, then the cream. Stir in the cooked and drained noodles, adding a tablespoon or two of the pasta water if needed to thin the sauce. Slice the chicken breasts thinly. Stir in the roma tomatoes and parmesan cheese (and capers if you so desire – I’m the only one that likes them around here, so I tossed a few on my own plate), and serve immediately with a portion of chicken breast strips on top of the pile of pasta.

Saucy Beef Tacos

Mexican food is my absolute favorite!  It's always good to switch up the usual recipes, and this one was a good change..with the beans it makes twice as much, so you can freeze some for another meal!  I found this one on Real Mom Kitchen.

1 lb. ground beef

1 (8 oz) can tomato sauce
1 (15 oz) can red kidney beans, rinsed and drained 1 pkg. taco seasoning

Brown ground beef until no longer pink; drain off grease.

Mix in tomato sauce, kidney beans, and taco seasoning and simmer until heated through. It’s that easy!