Best EVER Chocolate Chip Cookies!

These guys!!!!.....

Seriously, I don't think homemade could ever be better! Or take 9-11 minutes to make!!! :) So, since my husband agrees, I save a bunch of time in the kitchen!

... And, I know that Phoebe and Monica agree! ...

No Grill Needed Shish Kebabs

Last week at our Mom's group at church, my friend Hannah brought the most amazing bacon wrapped chicken! Everyone oohed and ahhed over how yummy it was! So, I couldn't wait to try it at home and knew that Matt would love it. ...And, I was right. It did take some time to cut, wrap and dip the chicken, but it was SO worth it! Also, I loved being able to buy so many fresh veggies. I don't feel like I do that enough! I served this with white rice! Enjoy!

Bacon Chicken Shish Kebabs
4 boneless skinless chicken breasts
1 package bacon
2/3 cup brown sugar
2 tablespoons chili powder


Preheat oven to 350 degrees. Cut boneless skinless chicken breasts into bite-size chunks. Cut bacon strips in half. Wrap the bacon around the chicken and secure it with a tooth pick. Mix the brown sugar and chili powder. Coat the wraps with the mixture and place in pan. Bake for 30 to 35 minutes. When I do these for dinner, I make them like shish kebabs. Just put the wraps on a skewer instead of using the toothpicks, and alternate them with veggies of your choice. Just coat the veggies in a little oil before you cook them. Pineapple is really good with it, but I don't recommend coating those in oil.

Friendship Bread

Last week, my friend Jodi gave me a starter for Friendship Bread! I had never done it before and was so excited! So, when we got to Day 10, Q and I got busy! ... After making a really big mess in the kitchen, we gave three bags away (one to Matt's mom, one to Matt's sister, and one to Shannon) and kept one bag so that we can make more...because it is SOOOO yummy! ...So, if you'd like one, let me know, and we'll pass it on to you! :)

Friendship Bread

NOTE: DO NOT use any type of metal spoon or bowl!
DO NOT refrigerate!
If air gets in the bag, let it out.
It is normal for the batter to rise, bubble and ferment.

Day 1: Do nothing. (Make sure your bag is dated)
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to the bag. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below.

Pour the entire contents of bag into a non metal bowl and add:
1 ½ cup flour
1 ½ cup sugar
1 ½ cup milk
Then, put one cup of the batter in four separate gallon baggies. (So, 4 cups total)

Now, for the rest…
Preheat oven to 325.
To remaining batter add:

3 eggs
½ cup milk
2 tsp. cinnamon
1 ½ tsp baking powder
1 ½ tsp salt
2 cups flour
1 cup oil (or ½ cup oil, ½ cup applesauce)
1 cup sugar
½ tsp vanilla
½ tsp baking soda
1 large box of instant vanilla pudding


Grease loaf pans (I used two 8 x 3 ¾ x 2 ½ sized metal pans). Mix additional ½ cup sugar with 1 ½ tsp cinnamon. Dust the greased pans with half of the mixture. Pour batter evenly in pans and sprinkle with the remaining mixture over the top. Bake for 1 hour. Serve warm or cold.

Should the bag not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when it is presented. The date lines can be used to keep track of the day you are on. … If you are keeping a bag for yourself, you will be baking every 10 days! Enjoy!

Only the Amish know how to create the “starter.” So, if you give all of your bags away, you will have to wait until someone gives you a “starter!”

Friendship isn't a big thing - it's a million little things. ~Anonymous

I still prefer the canned kind!

I decided that it was time for me to try fresh asparagus, since Matt likes the canned kind so much! And, this was good...but I still prefer canned! ...

Sesame Asparagus

6 fresh asparagus spears, trimmed
1 tablespoon butter
1 teaspoon lemon juice
1 teaspoon sesame seeds


Place asparagus in skillit and sprinkle with salt. Add 1/4 cup water and bring to a boil. Reduce heat and cover. Simmer for 4 minutes. Melt butter and add lemon juice and sesame seeds in separtate bowl. Drain asparagus and drizzle with butter mixture.

Our $413.74 Sandwich

When we were waiting in the waiting room for Matt's MRI, the Food Network was playing for the whole 2+ hours that were were there. We watched all kinds of chefs prepare their masterpieces. I was amazed at how entertaining it really was. ... But, the thing that looked the yummiest was this sandwich. Matt and I both decided that we had to try it. It seemed so different and good. ...So, last night, we made them, and MMMM MMMM! It IS so good! It may not be worth the $413.74 we spent to see the show, but it'll be one we make again, for sure!

Apple Bacon Grilled Cheese Sandwich
Ingredients:
bread (of your choice)
12 ounces Cheddar, sliced
3 tablespoons unsalted butter
bacon (cooked to desired crispiness)

1 green apple, thinly sliced

Directions:
Heat large skillet over medium-low heat.
Assemble sandwich: Top bread with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

Clean Plate

A while back, I served this when we had some friends over for dinner and totally forgot to take a picture of it before it was ALLL gone! ... At least that proves it was yummy!
Chicken & Rice Bake

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French onion soup
1 1/2 cups uncooked rice
4 chicken breasts (pounded thin and seasoned with salt and pepper)

Mix soups and rice in mixing bowl. Add about 1/3 can of water to the mixture. Spray 9x13 pan with PAM. Pour 3/4 of mixture into pan. Lay chicken breasts on top. Pour rest of mixture on top of chicken. Seal with foil and bake at 350 for 1 hour.

Who says it just has to be for the winter?

This yummy recipe has become a favorite around our house! We make it lots in the fall/winter and even some in the spring/summer! It's my favorite thing to cook for big groups...so easy and such a crowd pleaser!

Taco Soup

Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 can green chilies (do not drain)
1 can stewed tomatoes (do not drain)
1 can Ranch Pinto Beans (do not drain)
1 can corn (do not drain)
1 1/2 cup picante sauce
Taco Seasoning
1/4 t garlic powder

Brown the ground beef with the onions. Add the rest of the ingredients and stir. Simmer on low for as long as desired or heat on low all day in a crock pot. I usually double or triple the recipe for large groups! YUMMMY!

Will Power

I had made this recipe before, but it had been a long time. So, when it came time to take a dinner to the Carroll Family, I decided it would surely be a hit! It smelled so yummy...and took LOTS of will power to not take a big 'ol bite right out of their dessert! :)

Cherry Chocolate Chip Bars

INGREDIENTS
1 (16 ounce) package of refrigerated chocolate chip cookie dough
3/4 cup quick-cooking oats
1 (8 ounce) package of cream cheese, softened
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 (21 ounce) can Cherry Pie Filling

DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease an 8x8x2-inch baking pan and set aside. In a large bowl, break the cookie dough into chunks. Knead in the oats. Press two-thirds of the mixture into the pan. Bake for 12 to 15 minutes or until crust is set. In another bowl, beat cream cheese and sugar until smooth. Stir in egg and vanilla. Carefully spread cream cheese mixture evenly over the crust. Top with Cherry Pie Filling. Dot with the remaining cookie dough. Bake for 20 to 25 minutes or until set and lightly browned. Cool completely, cover, and chill for 2 hours before serving.

My "Crunchy?" Pasta

Last week, when my parents came in town for Easter, I knew we'd be eating out a bunch. So, I made this for dinner (compliments of Meredith, of course) one night and it was a hit...all around! ... Except Matt didn't love the sun-dried tomatoes! He thought they were too crunchy!?!? Whatever! They weren't crunchy! I loved them! :)

Sun-Dried Tomato Bow Tie Chicken Pasta

4 chicken breasts
3/4 package bow tie pasta

garlic salt
1/2 onion
1/2 cup sun dried tomatoes
1 can sliced black olives
1 jar of alfredo sauce (I used the Classico Sun-Dried Tomato kind!....mmmm!)

Parmesan cheese

Boil pasta as directed. Chop up onion, sun-dried tomatoes and olives and saute them in a tablespoon of olive oil until tender. Add alfredo sauce and simmer until heated through. Add sliced grilled chicken (I grilled 4 chicken breasts on the Forman) and Parmesan cheese!

Easy Lasagna

Lasagna Toss

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup Shredded Mozzarella Cheese

Brown meat in large saucepan; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

***And, if you didn't read the recipe close enough and bought regular lasagna noodles instead of the oven-ready ones, {like I did...oops!} just do this...

Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

Thank you, grocery stores, for Rotisserie Chickens!

Raw chicken is so yucky to me! I, obviously work with it all of the time, but it is YUCKYYYY!! So, when a recipe allows me to use a pre-cooked rotisserie chicken, I'm all for it! And this one is so easy and got a thumbs up from the fam! ...I served it with black beans, guacamole and tortilla chips!

Cheesy Chicken Roll-ups
Large Flour Tortillas (I used the green Spinach tortillas)
1/2 cup Salsa
2 cups shredded cooked chicken (rotisserie)
1 cup Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large tomato, chopped

Heat oven to 350°F. Top tortillas with salsa, cheese and chicken. Fold in opposite sides of tortillas, then roll up burrito-style. Place seam-sides down in baking dish. Top with cheese.
Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomatoes.

Even Better Leftover!

This is a recipe that Matt LOVES for me to make! It came from a family friend and it is SO yummy! I recently made it for some dear friends that had a new baby because it tastes even better reheated the next day! ... Here's a picture after numerous helpings had already been taken! :) ...


Chicken Spaghetti

2 cans of cooked chicken

4 stalks of celery

1 medium onion

1 carton of chicken broth

1 can rotel tomatoes

1 can stewed tomatoes

1 10 oz. package of spaghetti (broken into thirds)

1 can cream of mushroom soup

1 can cream of chicken soup

1 small jar green olives

1 lb. Velvetta

Cook celery and onion in chicken broth until soft. Add tomatoes and spagetti. Add chicken broth to cover spaghetti. Cook until spaghetti is tender. Add more chicken broth if necessary to cook sphahtti. Don't drain. There should be a small aount of liquit in the spaghetti.

Add remaining ingredients and pour into baking dish.

Bake at 350 degrees for about 30 minutes, until bubbly.

A Must Have Kitchen Gadget

If you don't have this One Touch can opener, you MUST get one!!! My parents got it for me for my birthday, and I am IN LOVE! You stick it on top of your can, push the button, and walk away! Then, you have a perfectly opened can with no sharp edges. It's a dream!!!

Contributing Author...

My sweet friend, Carrie, has been reading my recipe blog and graciously offered to start sending me some of her family favorites. I was so proud when I received an email with her first recipe AND pictures! And, this recipe is her favorite for her *picky* family! ...I can't wait to try it! :)

Mac & Cheese Casserole

2 boxes of mac and cheese
2 tbl sour cream
1 lb ground meat
1 package of taco seasoning
tortilla chips

Make 2 boxes of mac and cheese according to the directions. Mix in 2 tbl of sour cream. Brown ground meat and drain. Add taco seasoning and mix well. Pour half of the mac and cheese into a 9 x 13 casserole dish. Pour taco meat on top of the mac and cheese and spread evenly. Pour the remaining mac and cheese on top. Crumble tortilla chips on top of the mixture. Cover with foil and bake at 400 degrees for 20 minutes. Uncover and leave in for a few minutes until desired crispiness.

Don't Judge a Meal by its Picture...

Here is another recipe I got from my cooking friend, Meredith! Her picture is much prettier than mine, but it was SUPER good, none the less!
Black Bean chicken

4 chicken breasts
1-2 cans black beans, semi drained
4 slices pepper jack cheese
cumin and paprika

Spray baking dish with pam. Put chicken in dish and sprinkle with paprika and cumin. Place cheese slices on top of each breast. Pour black beans on top. Cover and bake at 350 for about 45 mins to an hour, whenever chicken is cooked through.

A Symphony in your Mouth...

...sounds like something my crazy husband would say! ...No, he would say, "It tastes like a choir of angels singing in your mouth!!" Silly man! ... But, really, these are GOOD! I got them from someone in our playgroup (not sure which friend!?) and I will forever be grateful for the yuminess! ...
Symphony Brownies

1 box of brownie mix, plus ingredients listed on box
1-2 Symphony candy bars (milk chocolate, almonds & toffee)

Mix brownies according to directions. Pour 1/2 of the mixture into an 8x8 dish. Place 1 or 2 Symphony bars on top. Pour the remaining mix over the top of the bars. Bake according to the brownie mix directions. Let cool completely before cutting!

One Happy Customer

Recently, I saw this recipe on my teaching buddy's blog and couldn't wait to try it. I am not a very big breakfast eater...honestly, I'd rather have a cereal bar or something junky...but Matt L.O.V.E.S breakfast. So, when I woke up the other morning and made this for him, you would have thought it was gourmet. He LOVED it...went on and on about this 2 minute dream and the toast and grape jelly I served him. My parents were in town and they loved it too! So, if you need a satisfied breakfast customer at your house, this is your answer...

Coffee Mug Breakfast

coffee mug

egg(s)

cheese (I used colby jack but the Laughing Cow Wedges are a good option, too!)

salt

pepper

grape tomatoes (optional)

Spray the inside of a small bowl or coffee mug with cooking spray. Add one (or 2) egg beaten or ¼ cup egg substitute, one wedge cheese, salt and pepper. Cover with plastic wrap. Microwave for one minute. Stir, add tomato and microwave for 30 seconds. You can put it on a piece of toast or just eat it out of the mug!! {I think I might add ham next time to make it even more like an omelet!}

My happy customer!

Dessert & Breakfast...what could be better?

I've always been a horrible breakfast eater...cakes, cookies, pie...anything that makes milk taste better! So, when my mom gave me this recipe, it became the perfect thing to make for something and then have the leftovers for breakfast. Stuff like this is always better the next day anyway!

Coconut Pecan Pound Cake

1 box yellow cake mix
1 c. water
4 eggs
1/2 cup Vegetable oil
1 container coconut pecan frosting

Mix all and pour into greased & floured bundt pan. Bake at 350 for 45-50 minutes. Cool for 10+ minutes in pan. After cool, sprinkle with powdered sugar ...or drizzle with Cream Cheese Frosting. MMM...MMM!

Crescent Roll Chicken

Another yummy and easy meal that I got from my friend, Shannon! This will become a favorite on your menu!

Crescent Roll Chicken

2-3 chicken breasts, boiled and chopped (or use canned chicken)

1 can Crescent Rolls

2 cups Cheddar Cheese

Cream of Celery

Cream of Chicken

Boil chicken and chop. (Or open the can!) Blend half of each can of soup with half of the cheese. Blend well with chicken. Roll out a crescent roll and place a spoonful of mixture on the roll. Roll it up. Place in a 9x13 glass pan. Spread rolls apart to help them brown. Pour remaining soups (mixed) over rolls. Bake at 375 for 45 minutes. Sprinkle cheese on top and put back in the oven for a few minutes to melt.

Mah-ca-mo-lee

My little man loves it...who doesn't!?

Guacamole

avocados

Roma tomatoes

Morton's Nature's Seasoning

Onion Flakes

salt

pepper

Cut avocado in half. Squeeze out avocado in bowl. Add chopped Roma tomatoes, onion flakes, Nature's Seasoning, salt and pepper to your liking! ENJOY!