MONSTER Cookies

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.

Ingredients:

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)

Directions:

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.

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!

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!

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!

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!

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!!

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!

YUM YUM YUM!

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!