Monday, January 31, 2011

Peanut Butter & White Chocolate Chip Cookies

One of my favorite cookies as a child were chocolate and peanut butter chip cookies. My Grandmother would always have these at her house when we visited. It is a cookie that brings many memories of going to my grandparents house!
I found this recipe the other day, which is very similar but has white chocolate chips too! This cookie is equally delicious! It has a very similar texture and the white chocolate chips are a good addition!
Peanut Butter & White Chocolate Chip Cookies
(Our Best Bites cookbook)
  • 1/2 cup butter-flavored shortening
  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 6 tbsp cocoa powder
  • 1 cup peanut butter chips
  • 1 cup white chocolate chips

Preheat oven to 350

Cream together softened butter, shortening, brown sugar and sugar for 1-2 minutes until light and fluffy. Add the eggs and vanilla.

Meanwhile combine all the dry ingredients. Add to the butter mixture and mix until combined. Mix in peanut butter chips and white chocolate chips.

Use a cookie scoop and drop on ungreased cookie sheet. Bake for 8-10 minutes (mine took almost 9 minutes). The centers should be set, but the cookies are still soft. Make sure not to overbake.

Remove from oven and allow to cool for 1-2 minutes and then transfer to cooling rack!

Friday, January 28, 2011


Every month, we get the privilege of bringing snack to my son's preschool class. We were thinking together of something to bring, when we saw these amazing cookies. Of course the M&M's caught his eye, but they were fun for us to make together and a great preschool snack :) They don't have ANY flour, so they have a texture similar to a mix between a no-bake cookie and a soft granola bar.


3 eggs

1/2 cup unsalted butter

1 1/2 cups peanut butter, smooth or chunky

3/4 cup white sugar

1 1/2 cup brown sugar

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

4 1/2 cups oatmeal (not instant)

1/2 cup chocolate chips

1/2 cup M&M's (I used mini ones, they worked really good without being too overpowering)


Mix eggs and sugars in a bowl with a spoon until well blended. Add softened butter and peanut butter and mix until smooth. Add vanilla and salt and mix again. Dump in oats and sprinkle soda and powder on top of oats. Mix well. Fold in chips and candies. Scoop cookie dough in balls on cookie sheet. Bake at 350 for 8 minutes or until edges are lightly brown. Let sit on cookie sheet for 3 minutes before removing.

Tuesday, January 25, 2011

Teriyaki Chicken

I have had this recipe for quite some time and have never tried it! It was given to me by a lady that lives near by who is a great cook! I don't know why it took me so long to try it~it was simple, easy and my kids ate it up (and my husband)!
It isn't really saucy, but the chicken has great flavor! My kids prefer it this way, since they like there chicken on the side and butter on there rice! We all didn't mind the less sauce!
Teriyaki Chicken
  • 6 chicken breasts (I only did 3, but kept marinade the same)
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 tsp garlic salt

Place chicken in a zip lock bag. I cut up my chicken into smaller pieces so they would cook faster too.

In a small bowl, combine soy sauce, brown sugar and garlic salt. Pour over chicken and squish the bag around to get the chicken coated. Can leave the chicken in marinade for a few hours or use the chicken right away after coating.

Grill or cook over the stove on medium heat for about 20 minutes. I poured some of the marinade over the chicken and cooked it in that too.

May also bake the chicken in the oven at 350 for about 45 minutes.

Serve over hot buttered rice!

Monday, January 24, 2011

Cocoa Cupcakes

This recipe was found in an issue of All You magazine! According to the magazine, these are easy and cheap~about 30 cents a serving!
They were good, but I think I overcooked them a little. Next time I will check them sooner so not to over bake! My kids loved them and I added some Valentine sprinkles and baked them with them on and didn't frost them! Next time I am going to put a few mini chocolate chips on top of the cupcakes!
Makes 12 cupcakes, which is great at our house when you want a little cake but not a lot!
Cocoa Cupcakes
(All You Magazine)
  • 1 cup flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 large eggs, separated
  • 4 tbsp butter, at room temp.
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1/4 cup mini chocolate chips
  • 2 tbsp powdered sugar, optional for dusting on top of cupcakes

Preheat oven to 350. Line a 12 cup muffin tin with paper liners.

In a bowl sift together flour, cocoa, baking soda and salt.

In a mixer, beat egg whites until stiff peaks form. Put stiff whites in another bowl and clean mixer. Beat butter and sugar until light and fluffy. Add yolks, one at a time, beating well after each egg yolk. Beat in vanilla.

Add about 1/3 flour mixture and mix. Then add about 1/2 buttermilk. Repeat, ending with flour.

Fold in 1/3 of egg whites. Then fold in the rest of egg whites and chocolate chips.

Divide batter among muffin cups (you can add sprinkles if desired); bake until toothpick inserted is clean, about 18-20 minutes. Let cool in pan on a wire rack for 5 minutes and then remove to rack to cool completely.

Sift powdered sugar on top when cool! Enjoy!

Friday, January 21, 2011

Gourmet Mom's High Altitude Chocolate Chip Cookies

I have been always searching for a GREAT Chocolate Chip cookie recipe! It seems some turn out too flat or too flat or way too flat! I seem to have that problem and have been trying them and I think I found success! I like a cookie to not sink and have some structure to it and then to also be soft! Yes I was searching for a soft cookie too!
I really thought these cookies have turned out the best in my search!
Gourmet Mom's High Altitude Chocolate Chip Cookies
  • 2 sticks butter (I did 1/2 cup butter, 1/2 cup margarine)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 3/4 cups flour
  • 1 1/2 cups chocolate chips

Preheat oven to 350 degrees.

Whip butter until creamy, then add sugars and beat. Add salt, vanilla, and eggs.

Sift flour and soda, then add to mixture (I did sift the flour and soda, I don't know if this makes a difference or not!). Add chocolate chips.

Bake 8-11 minutes until edges are barely brown!

Thursday, January 20, 2011

Warm Chocolate Puddings

I found this recipe in a Martha Stewart Everyday Food Magazine!
The recipe made 4 individual servings and they turned out really good!
I may have cooked them a little too long, make sure to not overcook and then the insides will be more pudding like! Might just be a nice Valentine Treat!
Warm Chocolate Puddings
(Martha Stewart Everyday Foods)
  • 4 ounces semisweet or bittersweet chocolate, finely chopped (I used semisweet chocolate chips)
  • 4 tbsp butter
  • 4 tbsp sugar
  • 2 large eggs, separated
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • Ice Cream or Whip Cream for on Top!

Preheat oven to 375 degrees. Place four 6-8 ounce ramekins or oven proof bowls on a baking sheet.

Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of simmering water -a double boiler. Stir occasionally just until melted, 4-5 minutes. Remove from heat; mix in 2 tbsp sugar, then eggs yolks and vanilla.

In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tbsp sugar; beat until mixture is stiff and glossy.

Using a rubber spatula, mix about 1/3 egg white mixture into chocolate; gently fold in remaining egg-white mixture just until combined. Divide among bowls.

(Pudding can be prepared in advance up to this point; cover with plastic wrap; refrigerate up to 1 day!)

Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20-25 minutes or 25-30 minutes if refrigerated.

Serve warm or at room temp. (puddings will sink as they cool), topped with ice cream or whipped cream!

Wednesday, January 19, 2011

Spinach Dip

This little packet makes the best Spinach Dip I have had! It is really easy and super good!
I have had it a few times, and finally asked how to make it and found this packet!
So if you are looking for a good dip to make, eat this one and then think you are eating a little healthier with the spinach!!
Recipe on the Back!
Yummy with French Bread!!

Tuesday, January 18, 2011

Huevos Hyancinth

On Breakfast Wednesday last week we had the yummiest egg ever! I usually pass on the eggs, I like them but they are not my favorite! I would have to say yes to this egg!
I didn't make them for my kids, wasn't sure how they would react. They like eggs, but they also like things to look the way they should. Todd and I had these and they were super good and super fast and easy! Definitely something you could throw together in about 10 minutes, which would just about include your cooking time too!
Huevos Hyancinth
(The Pionees Woman Cookbook)
  • Butter for ramekins
  • Thinly slice ham, turkey, or any deli meat (I used Ham)
  • Tomato slices or salsa
  • Large Eggs
  • Salt and Pepper to taste
  • Crumbled or grated Monterey Jack or any cheese you like

Butter individual ramekins, and in each one place a piece of ham. Top the ham with the tomato slices or with salsa or picante sauce (a couple tbsp will do). Gently crack an egg ove the top of each ramekin. Sprinkle with salt and pepper.

Top each ramekin with 1/4 cup grated cheese or crumbled cheese.

Broil for 2-4 minutes, removing when the yellow of the egg is still soft but not overly runny. It took me about 7-10 minutes to cook mine. I wanted to make sure the whites were done!

Monday, January 17, 2011

Ranch Dressing

We are not big Ranch dressing eaters! I know sounds weird, but for some reason we like it but it is not a necessity of life in our house. Well I decided to try a homemade version and see what we all thought!
I think it turned out good, it was easy and it had ingredients that I normally have on hand!
Ranch Dressing
(from Annie's Eats)
  • 3/4 cup mayonaise (she used light)
  • 3/4 cup sour cream (she also used light)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4-1 cup buttermilk (she used 1 cup I used about 3/4 cup)
  • 1 small bunch of chives (didn't have this, added some onion powder, just a dash or so)
  • 1 clove garlic chopped (I minced mine)
  • 1/2 tsp kosher salt
  • black pepper

Combine all of the above ingredients in a blender or food processor starting with 1/4 cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary.

Store in an airtight container in refrigerator!

Friday, January 14, 2011

Toffee Blondies

Brownies were requested for the treat for FHE. Brownies seem to be the favorite request and I was ready to try something new! My little guy was up for the experiment and it ended up being a good one! These brownies are definitley NOT overly sweet, in fact adding a little caramel sauce to this treat would be oh soooo good!
They were simple and were made in an 8 x 8 pan, which meant not alot of left overs for those of us trying to eat healthier! Or maybe we are just trying to exercise more so we can eat brownies!! Whatever it may be, these turned out to be a yummy and easy treat!
Toffee Blondies
  • 1/2 cup butter, melted
  • 1 cup packed light brown sugar (or you could use a combo of both light and dark)
  • 2 large eggs
  • 1 tsp vanilla (one of the notes said she used almond extract and loves it this way now)
  • 1/4 tsp salt
  • 1 1/2 cups flour
  • 1 cup toffee bits
Preheat oven to 350. Line the bottom and sides of an 8 inch square pan with foil, leaving an overhang on 2 sides.
Cream butter and brown sugar together until smooth. Beat in eggs, vanilla and salt, scraping down the sides of the bowl.
Add the flour on low speed until combined. Stir in the toffee bits.
Spread batter into prepared pan. Bake until a toothpick inserted comes out clean, about 30-35 minutes. Let cool completely in pan.
Lift the blondies out by the foil handles. Cut and enjoy!!

Thursday, January 13, 2011

Chocolate Waffles

I made these for breakfast when Todd was out of town! My boys are always up for a new chocolate recipe, but sometimes my husband is less than thrilled when it happens at breakfast! I thought these waffles were really good! Of course some of you know, just about anything with chocolate is good!! We ate them with maple syrup, but we all decided some whip cream and strawberries would make these super delish!!!
Chocolate Waffles
The Ghiradelli Chocolate Cookbook)
  • 2 cups flour
  • 1 cup cocoa powder (of course the cookbook version says ghiradelli cocoa powder)
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 cups milk
  • 4 large eggs, separated
  • 4 tbsp oil
  • 1 cup semi-sweet chocolate chips

Combine the baking powder, flour and cocoa in a mixing bowl.

In a separate bowl whisk together the milk, egg yolks and oil. Add this mixture to the dry ingredients.

In another bowl (or your mixer) beat the egg whites on medium speed until soft peaks form. It shouldn't take long, only about 3 minutes.

Fold the egg whites into your chocolatey batter.

Stir in your chocolate chips and you are ready to cook! Make sure you spray your waffle iron before you put your batter in!

**I halved this recipe for me and my 2 boys and it made plenty!**

Wednesday, January 12, 2011

Banana Crumb Muffins

I had a few bananas that needed to be used! They were really really black and crying to be put out of their misery!
So I mashed them! and made these wonderful muffins! They were super flavorful and yummy and just might replace any other banana muffin recipe I have!
And I just had to add a few mini chocolate chips! Almost everything is better with chocolate!
Banana Crumb Muffins
  • 1 1/2 cups flour
  • 1tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg (added from a reviewer)
  • 3/4 tsp cinnamon (added from a reviewer)
  • 3 mashed bananas
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup melted butter (or 1/3 cup oil)
  • 1 tsp vanilla (added from a reviewer)
  • 1/2 cup chopped nuts or chocolate chips (optional)


  • 1/3 cup brown sugar
  • 2 tbsp flour
  • 1/8 tsp cinnamon
  • 1 tbsp butter

Preheat oven to 375 degrees. Fill muffin tins with muffin papers - I got about 17 muffins.

Cream together butter or oil, egg, vanilla, and sugar. Add the mashed bananas.

Then add the dry ingredients and mix thoroughly! Add the chopped nuts or chocolate chips if desired! Place batter into prepared muffin tins.

In a small bowl, mix together brown sugar, 2 tbsp flour, cinnamon. Cut in 1 tbsp butter until resembles coarse cornmeal. Sprinkle over muffins.

Bake in a preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean!

Tuesday, January 11, 2011

Creamy Mashed Potatoes

If you are going to eat mashed potatoes, you should definitely eat them like this! This is definitely not going to fill any New Years resolutions, but like I said if you're going to eat mashed potatoes....

These were soooo yummy, smooth, creamy and my husband didn't once ask where the gravy was (although he may have given up on that question since I usually don't make gravy!!!) or need anything else! These were of course found in my Pioneer Woman cookbook, which I love-have I said that before??
Creamy Mashed Potaoes
(The Pioneer Woman)
  • 5 lbs Russet or Yukon Gold Potatoes (I just cut up what I thought my family would eat)
  • 3/4 cups butter
  • 1 pkg (8oz) cream cheese, softened (I used 1/3 less fat cream cheese and it was really good. I used 4 oz cream cheese)
  • 1/2-3/4 cup half and half
  • 1/2-1 tsp Seasoned Salt
  • 1/2-1 tsp Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. (I usually cut them small so they cook faster!!) Bring a large pot of water to a simmer and then add the potatoes. (I have always put the potatoes into the pot and then boiled the water with the potatoes already in! This was new to me!) Bring to a boil and cook for 30-35 minutes.

When they're cooked through, the fork should slide through easily, with no resistance. She also said the potatoes should almost, but not totally fall apart..

Drain the potatoes in a large colander! (I got one of those over the sink colanders and I can't tell you enought about how much I love it!!!!) When the potaotes have finished draining, place them back in your dry pot, put back on the stove, and turn your heat to LOW! Mash the potatoes over low heat, allowing the steam to escape, before adding in all the other ingredients. (I had never done this either, I am sure this adds to the texture.) Once all the lumps are gone and the steam is about gone too, turn the stove off.

Add 1 1/2 sticks of butter (which I didn't add this much), cream cheese, and about 1/2 cup of half-and-half. Mash, Mash, Mash!!!

Now add the seasoned salt and black pepper. Stir well and taste to see if you need to add more. Place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through. (She recommends covering them with foil too!)

NOTE: You can make these in the morning or a few days in advance if you are preparing for a big meal! Take it out of the fridge about 2-3 hours before ready to serve and bake in a 350 degree oven for about 20-30 minutes or until warmed through. (I would probably put them in the fridge right before you would bake. Then add the pats of butter right before baking time and go!!)

Monday, January 10, 2011

Simple, Pan-Fried Pork Chops

I went to Costco and found that they had their pork chops on sale in the coupon book. I couldn't resist a good deal and bought some and then went searching the Internet to find a new way to cook pork chops! Well guess what???
Of course Pioneer Woman had a great recipe on her site! They were juicy, flavorful, easy and down right good! So go to Costco and get some of those pork chops (which I cut each pork chop in half width wise because they are sooo thick!! Twice as many pork chops now!) and enjoy them a new way!
Simple, Pan-Fried Pork Chops
(The Pioneer Woman)
  • 7 or 8 breakfast chops, very thin Bone-in pork chops (I used the Costco ones cut in half)
  • 1 cup flour
  • 1 tsp seasoned salt (she recommended Lawrys, is there a difference in brands??)
  • 1 tsp black pepper
  • Cayenne Pepper, to taste (I just sprinkled some on all over the flour)
  • 1/2 cup oil
  • 1 tbsp butter
  • Extra Salt and Pepper, to Taste

Rinse pork chops (she rinses, I didn't do that! Maybe I should???). Mix flour, seasoned salt, black pepper, and cayenne pepper together in a dish. Salt and pepper both sides of your chops. I salt and peppered one side and then placed that side down in the flour mixture. Then I salt and peppered the other side when it was in the flour. After you have dredged each side in the flour mixture, place on a plate.

Heat oil over medium-medium/high heat. Add butter (I forgot this part!!). She said on her blog that this adds flavor and crustiness to the pork chop! When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time until no pink juices remain!

Remove to a plate and cook remaining pork chops.

Delicious and simple and serve with mashed potatoes (which I will share an AWESOME recipe for some tomorrow!!!)

Friday, January 7, 2011

Angel Sugar Cookies

This is yet another Pioneer Woman recipe! What did I cook before I started reading her blog???? These were super yummy cookies, in fact my boys both told me they were the best! They are like sugar cookies in taste but very light, airy and melt in your mouth texture. They crumble easily and are recommended not for transport! I think it is because they do break easily!
If you are having a party and need a really good cookie, this could be the one! I thought next time I might dust them with colored sugar or something to make them festive since you can't frost these!
Angel Sugar Cookies
(Pioneer Woman Cookbook)
  • 2 large eggs
  • 1 cup oil
  • 2 sticks (1/2 lb) butter, softened
  • 1 cup granulated sugar, plus extra for the tops of the cookies
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract (I cheated and used imitation, that's what I had)
  • 4 cups plus 2 tbsp flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the eggs, oil, butter, granulated sugar, powdered sugar, and vanilla.

Add the rest of the ingredients and mix well. Refrigerate for 1 hour!

Using a cookie scoop or spoon, drop the balls of dough onto an ungreased cookie sheet. Then smear some butter on the bottom of a drinking glass. Then dip the glass into some granulated sugar. Use the glass to flatten the dough balls in to disks. Re dip the glass into the sugar for each cookie. Repeat until all the dough balls are flattened.

Bake for 9-11 minutes, or until the cookies are just barely turning brown around the edges. Allow to cool before eating!!