Friday, April 29, 2011

Yogurt Covered Pretzels and Chocolate Chip Cookies

As I have started this blog and have skimmed through many other blogs I have found that there is endless items that you can stuff in a chocolate chip cookie! This recipe I found from Sugar Derby and thought I would give it a shot because I also love something sweet and salty! When I used to work at a hardware store during high school we had jars of tootsie rolls and I would buy pretzels and eat the tootsie rolls and pretzels together. Something sweet and something salty it was tasty. So I figured I couldn't go wrong with these cookies.

Yogurt Covered Pretzels and Milk Chocolate Chip Cookies
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 stick Crisco butter flavored baking stick 
OR 1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 cup crushed yogurt covered pretzels
1 cup Milk Chocolate Chips

Preheat Oven 350
Combine flour, baking soda and salt in a separate bowl and set aside.
Combine butter, sugars, vanilla and eggs and beat with a mixer. Gradually add flour mixture. Once mixed add in the pretzels and chocolate chips. 

Drop By Tablespoon or cookie scoop onto a pan
Bake at 350 for about 11-13 minutes

* I used mini semi-sweet chocolate chips because that is all I had. I also found the Yogurt Pretzels and Walgreens which are store brand and one bag equals 1 cup crushed.

Saturday, April 23, 2011

Fettuccine Alfredo

I decided to make this pasta because I was doing a 5k the next morning with my friend and it is supposed to help give you energy for the next day. I do have another recipe for Alfredo that I make that has onion, tomatoes, and mushrooms but my friend unfortunately does not like any of that stuff. So, I had to make plain old Alfredo and decided to add cut up chicken also. This recipe is very very simple and has very few ingredients fast to throw together and it tastes good also! Along with the Alfredo I made some garlic toast with the French bread I had made earlier that day which will be in another post. Also, super easy!!

Fettuccine Alfredo
Adapted from The Pioneer Woman

Servings: 6
1 pound fettuccine Noodles
1 stick of butter
1 cup heavy cream
Salt and Pepper to taste
2 cups Freshly Grated Parmesan Cheese

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top and add chicken if you decide too.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary which, I did not need to use extra water

Cook Pasta According to Package
In sauce pan or skillet, warm butter and cream. Season with salt and pepper.
Grate Parmesan and place half of it in a large serving bowl
Sprinkle the rest of Parmesan Cheese and Serve Immediately 

Thursday, April 14, 2011

Oreo Stuffed Chocolate Chip Cookies

Well for the most part I would consider myself a baker more than a cook due to the fact I am great at following directions and not good and throwing a bunch of stuff together and making it taste good. Don't get me wrong I can cook also but prefer baking better most of the time. Unfortunately, baking doesn't seem to be as healthy as cooking can be but whatever life is short enjoy. I believe you can have anything you want as long as it is in moderation just like these cookies I found to bake. I would actually say these are 3 cookies in one!! I found a new blog with great recipes and this is where I found my oreo stuffed chocolate chip cookies from which also had some other amazing stuffed cookies recipes. Who ever thought of stuffing an oreo inside a chocolate chip cookie??  I wonder if you crushed them up and mixed them in with the batter if that would work?? Next time! Well here is goes.....

Oreo Stuffed Chocolate Chip Cookies
Yields: About 2 dozen large cookies

2 sticks butter softened
3/4 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt 
10oz bag chocolate chips
1 bag of double stuffed oreos

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.
2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack. 
Batter Ready time to assemble

3 cookies in 1? It works best to take your palms and smoosh them together but not to tight you might break the oreo

All ready for the toasty 350 Oven

Almost ready to melt in your mouth
Enjoy!! Remember Moderation!

Tuesday, April 12, 2011

Blueberry Oatmeal Muffins

I happen to have a large bag of frozen blueberries that I purchased about a week ago and, have been using them in my cereal or oatmeal and wanted to make something else. I found a recipe on cooking light for oatmeal blueberry muffins which sounded delicious and full of berries so I decided to give it a try

Blueberry Oatmeal Muffins
Courtesy of Cooking Light

Yeild 16 muffins
  • 1 2/3 cups quick-cooking oats **I also added a little ground flax with the oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2 1/3 ounces whole-wheat flour (about 1/2 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

  •  Preheat oven to 400°.
  • Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

  • Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

 Toss berries with 2 tablespoons flour, and gently fold into batter. 

  • Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
** I had a little trouble getting the muffins out of the pan so I took a knife and went around the edges to loosen them up and then let them cool for a few minutes before I put them on the rack.

Grill Season is Upon Us!

It is always such a joy when you are able to have your patio door open with the crisp spring air running through the house. Although it can be a messy time of the year it is always exciting thinking of all the patio parties and grilling you will be doing in the near future. I decided it was time to try a new grilling recipe and made some kabobs.

Lime Chicken and Shrimp Kabobs
Courtesy of Paula Dean

Yield: 6-8 servings

2/3 cup Vegetale oil
3 limes juiced
2 tablespoons vinegar
1 Tablespoon Sugar
1/4 Teaspoon crushed red pepper
1 red bell pepper, cut into 1 inch pieces
1 red onion cut into 1 inch pieces
1 (16oz can) pineapple rings drained
6 boneless chicken breasts cut into 1 inch pieces
1/2 lb large fresh shrimp peeled and devained

In a small bowl, whisk oil, lime juice, vinegar, sugar and crushed red pepper

In a shallow dish or resealable bag combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over mixture cover or seal and place in refrigerator for 4 to 6 hours to marinate

Heat Grill to 350 to 400 degrees

Using tongs remove mixture from marinade and discard the remaining marinade. Alternate on the skewers chicken, pineapple, and red peppers. Make separate skewers with shrimp and also alternate shrimp, pineapple, and red pepper.  I also added mushrooms to the mix!!

Place chicken kabobs on grill and cover lid cook for 15 minutes until chicken in no longer pink, turning occasionally

Place shrimp kabobs on grill for 6 to 8 minutes turning once

Remove skewers from grill and serve immediately. I also made some white rice and just pulled it all off the skewer and served atop the rice.