Pumpkin and Peanut Butter?!

I love the fall for many reasons, one reason being the pumpkin flavored everything, everywhere! I am also obsessed with peanut butter, I could probably sit down and eat an entire jar of peanut butter. No joke. I have 1 jar open in the cupboard and 2 more unopened jars in the pantry. I don’t want to run out! I have a friend who is also obsessed with peanut butter, however she actually WILL sit down and eat the whole jar if its in her house. So she just doesn’t buy it anymore, for any reason at all. She came across this recipe for Reeses Pumpkin Peanut Butter Cups, and asked if I’d make it so she could try them and not have to buy any peanut butter. I love being given new recipes to try, especially sweets, and then I can give some of them away! I wasn’t completely sure how I felt about pumpkin and peanut butter being mixed together, but I figured I’d give it a try! The recipe seemed easy enough, and I had everything I needed for it, I love when that happens! So I accepted the challenge, and I was NOT disappointed!!! I strongly suggest you make these for when you are having some company over, or if you want to feel like a glutton, make them for yourself and just hide them in the freezer and don’t share with anyone! That was what I wanted to do ūüėČ

 

Reeses Pumpkin Peanut Butter Cups

Ingredients:

  • 1/2 c. chocolate chips, melted
  • 2 T Pumpkin puree
  • 2 T Peanut Butter, creamy
  • 1/8 tsp. cinnamon
  • Pinch pumpkin pie spice (optional)

Directions:

  1. Start these little guys off by melting the chocolate chips. I opted for the easy way and just microwaved the chocolate chips in a microwave safe bowl in 30 second increments, stirring in between each round in the microwave. While doing this, line mini muffin tins with some fun festive cupcake liners, or whatever you have on hand. You’ll need about 10 liners.
  2. When the chocolate is melted, use a spoon and put enough chocolate in the liners to fill the bottoms, it won’t take much. Place the pan in the freezer for 8-10 minutes, or until the chocolate has hardened. If you don’t have a big chest freezer that will fit the whole cupcake pan, I actually took the liners out of the cupcake pan and put the liners into an empty ice cube tray. It worked GREAT!
  3. While the chocolate is freezing, in a small bowl combine the pumpkin, peanut butter, cinnamon and the pumpkin pie spice if you choose to use it. I did use just a few shakes of the pie spice, because I love pumpkin pie. But I’m sure it would be great without it.
  4. When the chocolate is hard, take it out of the freezer and place about a tsp of the pumpkin mixture in the center of each liner. I didn’t use an actual teaspoon measuring spoon, just a regular spoon, use whatever is easiest for you! After even liner has the pumpkin mixture in it, top with the remaining chocolate. Making sure to cover all of the pumpkin mixture and getting chocolate along the side so it’s not just a chocolate and pumpkin sandwich, but just like a Reeses Peanut Butter Cup!
  5. Place the liners back in the freezer for another 8-10 minutes. Take out, and enjoy!!!

When I made these, I didn’t think 2 Tablespoons seemed like enough, so I added an extra Tablespoon of each. I had a lot of pumpkin mixture left over. I think without the extra pumpkin and peanut butter you’ll still end up with more of the mixture than you have melted chocolate. So feel free to play around with how much of each you need to use it all up. I ended up just melting more chocolate and making more, including 3 bigger ones in a normal cupcake pan. I think I liked the bigger ones more, just because they had more chocolate than the mixture, like a normal PB Cup would have. You can also use just straight up Peanut Butter and make homemade peanut butter cups. Also delicious, I did this with 4 of the mini ones. Next I want to try to make some homemade caramel (dulce de leche) with the sweetened condensed milk and doing this recipe using that caramel instead of the pumpkin/peanut butter mixture. Doesn’t that sound amazing?! Let me know what you think and what you’d use in the middle!

Recipe from: http://chocolatecoveredkatie.com/2012/10/04/reeses-pumpkin-peanut-butter-cups/

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I hate broccoli!!

I have never liked broccoli, or cauliflower for that matter. I think broccoli smells like bad feet when it’s being steamed, or cooked. I can’t get over the texture either. I don’t care how much cheese or ranch you douse it with, I won’t eat it….until now. I found this recipe on facebook a couple weeks ago, and I thought to myself, “that actually sounds really good…broccoli and all!” So I figured I’d pin it, in case it still sounds good after I’ve already eaten and am no longer hungry. Turns out, this recipe is all I was thinking about!!! So I went to the store, bought myself some broccoli and the other ingredients I needed to buy and made this, Easy, Cheesy, Spicy, Creamy, Chicken, Bacon, Broccoli, and Rice. Now that’s a mouthful to say, and after you make it, it’ll be a mouthful of deliciousness!!! And even though this recipe calls for a lot of ingredients, and it may look like a bit of work, it’s actually quite easy to make!!! This dish also reheats really well! Funny story about that, lately B hasn’t been helping me eat leftovers, so I’m stuck with the same lunch for a week, ugh! But this dish, which I wouldn’t have minded for a few days, he reheated the next day and ate the last of it! I couldn’t believe it!! This also coming from another fellow broccoli hater! Let that be proof as to how good this recipe is!!!

Cheesy, Chicken, Bacon, Broccoli Rice

Ingredients:

  • 8 slices of bacon, diced (I used Turkey bacon)
  • 12 oz of boneless, skinless chicken breasts, cubed
  • 1 T olive oil
  • 1 C. Rice
  • 1 C. diced onion
  • 12 oz (about 4 cups) broccoli florets, roughly chopped into bite sized pieces (I used a little less than this)
  • 2-4 cloves of garlic, minced
  • 2 (10 oz) cans Ro-Tell with green chiles
  • 2 T butter
  • 2 T flour
  • 1 C chicken broth
  • 1 C. sharp cheddar cheese
  • 1/2 tsp each salt and pepper

Directions:

  1. Throw the diced bacon into a large skillet or dutch oven and turn the heat up to medium-high. Cook the bacon until crispy, stirring occasionally. This took me about 6-ish minutes. I didn’t want it burnt, and since I used turkey bacon this process went pretty quickly and I think I ended up turning the heat down. Just pay attention to the bacon!
  2. While the bacon is cooking, season your cubed up chicken. When the bacon is done, use a slotted spoon to remove the bacon from the pan and place it on a plate. If you’re using light bacon, or turkey bacon, you’re not going to have much for grease in the pan, or if you’re like me and are trying to cut back on the calories, wipe out the pan and add the olive oil to it. Put the chicken in the pan and cook until down. This should take about 5-7 minutes, depending on how big or small you cubed your chicken. Remove the chicken and go ahead and add it to the plate with the bacon, they can become friends.
  3. After the chicken and bacon are done, start your rice in another pot. I used brown rice, you can use white, or any other kind of rice you happen to have on hand. Make the rice according to the box. When the rice is done, you can go ahead and just set it a side, we’ll be using that a little later.
  4. Meanwhile, throw in the onion and broccoli into the same skillet you cooked up the chicken and bacon in. I added a little olive oil again to this, but not much. Cook over medium-high heat until the broccoli is tender and the onions are caramelized, this shouldn’t take more than about 10 minutes. Add in the garlic, cook and stir constantly for about 30 seconds! There isn’t much worse than burnt garlic! Add in the cans of Ro-Tel, the chicken, bacon, and the rice. Stir it all together and then reduce the heat to low, just let it all sit there, mingling with each other.
  5. In a sauce pan, throw in the butter and let it melt. Whisk in the flour until just combined. Pour in the chicken broth and stir well, making sure to get rid of all of the buttery flour chunks. Turn the heat up to high and cook this concoction until it gets thick and bubbly. Remove from the heat once it’s reached that thick, sauce type consistency, and stir in the cheese, salt and pepper. Keep stirring until all of that cheese is melted! Once it’s melted, pour it over the chicken and broccoli mixture. Mix it all together and Voila!! You have an amazing, filling dinner!!! This makes 4-6 good sized servings!

I still can’t get over how delicious this was! And the tomatoes and broccoli added some nice colors too! I apologize for the picture I took, I forgot to take the picture before I ate dinner, and remembered that night while I was at work eating my lunch….so the presentation is not really the greatest! Oops!!! I’m wondering how this would taste with a few more veggies added in, like some bell peppers, maybe some matchstick carrots, mushrooms. If you try this, and add in anything else, let me know what and how it was!!!

Recipe taken from: http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-broccoli-and-rice.html

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Fall, the best everything!!

Fall is my favorite season!! It starts to get a little chilly (alright this year it’s down right cold!), pumpkin things start appearing everywhere!, the scents are amazing, the colors that pop up everywhere, and it’s almost Christmas!! One thing that I don’t like about fall? The want to constantly be baking. Baking delicious goodies every weekend will not help me fit into my wedding dress in May…I’m just saying! But, after I found this recipe, I seriously couldn’t resist!! Molasses cookies are my all time favorite cookie (molasses, ginger, spice, etc.), and I love all pumpkin things, so this Pumpkin Molasses Cookie is the perfect fall treat!! I was also a good Weight Watchers member and figured out the points value per cookie before baking them, and at 2 ppv a cookie, I figured they weren’t too horrible to have in the apartment, plus I have a few people who have said anytime I bake, I can share the wealth with them, which I plan on doing, because who doesn’t love coming into work on Monday to find some goodies waiting for them at their desk!?

PUMPKIN MOLASSES COOKIES:

Ingredients:

  • 1/2 c. unsalted butter, softened
  • 1 c. sugar, plus extra for rolling
  • 1/2 c. roasted pumpkin puree (I used regular pumpkin in a can)
  • 1/4 c. molasses
  • 1 egg
  • 2 1/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. ground cloves
  • 1/2 tsp. salt

Directions:

  1. In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
  2. Add the sugar, pumpkin, molasses, and the egg. Mix until well combined.
  3. Add in the dry ingredients and mix until a batter forms. I suggest adding in the flour gradually or you’re going to be standing in a large cloud of flour.
  4. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  5. Fill a small bowl with some extra sugar, I used about 1/3 of a cup and almost used all of it!, Roll the dough into about once inch balls and then roll around in the sugar until it’s thoroughly coated. Place on a cookie sheet that is covered in parchment paper. Place the balls of dough an inch or so apart.
  6. Bake the cookies at 350 for about 10-12 minutes. Let them sit on the cookie sheet for a few minutes before moving the cookies to a wire rack.

This recipe makes almost 4 dozen cookies, depending on how big you make them. And just a warning, the dough is VERY sticky after only an hour of refrigeration. So what I did was used my small Pampered Chef scoop and just plopped the dough into the sugar, shook the bowl a little and then rolled the dough into a ball after it’s been coated by sugar so it wasn’t so sticky. But it may not be as sticky if you refrigerate for longer, so play around with this. But seriously, don’t let the sticky dough stop you from making these, because your whole house will smell like fall, and your taste buds will do a happy dance after you bite into them! They are PERFECT with a cup of coffee (mine just happens to have some Pumpkin Spice creamer in it!) Enjoy!!!!

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Recipe Adapted from: http://heedthefeed.com/2011/09/25/pumpkin-molasses-cookies/

MIA for awhile, but I’m back!

So I know it’s been a LONG time since I last posted a recipe…it’s not that I stopped trying new things, but just got busy with wedding things, being sick, working, etc, essentially, just life in general. But, last night at a friends 50th birthday party I ran into a friend of mine that was faithfully following this blog and she told me how disappointed she was that I hadn’t updated in a long time, but was still posting on facebook what I’ve been making and sometimes some pictures. So I promised her that today I would sit down and add two new recipes. And on this very dreary day I decided I’d add some sweets to the blog. Something about this weather always makes me want to bake, however with my attempt at losing weight before the wedding, it’s not always a good thing to want to do haha. The two recipes I’ve going to add, one is a no bake recipe, super simple and super delicious!!! and the other is a quick bread.

Marshmallow Cheesecake

Ingredients:

  • 1 package regular sized marshmallows
  • 3/4 c. milk (I used skim)
  • 2, 8 oz bricks of cream cheese
  • 1 tub whipped topping

Directions:

  1. In a good sized bowl beat the cream cheese until it’s whipped really good. Set the bowl aside.
  2. In a sauce pan, over medium-low heat, melt the marshmallows and milk together. This is a long and tedious task, but be patient. Stir the marshmallows pretty frequently to prevent them from burning.
  3. When the marshmallows are finally melted, take the sauce pan off of heat and let them cool to room temperature.
  4. Once they are cool, pour the marshmallows into the cream cheese and beat until fluffy.
  5. Fold in the tub of whipped topping and then pour mixture into a prepared crust.
  6. Chill for about a half hour, to 45 minutes or longer until set.

When I made this, it made more than I needed for one crust, maybe not quite enough for 2, but probably pretty close to enough filling for 2 cheese cakes. If you use a graham cracker crust, and then drizzle chocolate syrup over the cheesecake it’s like a s’more cheesecake…so delicious!!! This is also very light, I’m thinking next time I made this I’ll try using the strawberry cream cheese instead of regular cream cheese, to make it a strawberry cheesecake. I’m sure you could use any of the flavors of cream cheese to give this a different flavor, and I bet it will be delicious!!! If any of you try it with the different flavors of cream cheese, please let me know what flavor and how it turned out!!!

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Recipe from:http://www.annadotes.com/2012/12/easy-marshmallow-cheesecake.html

Apple Banana Bread

Ingredients:

  • 3 apples, peeled and grated
  • 3 ripe bananas, mashed
  • 1 stick of butter, softened
  • 2 cups of sugar
  • 2 eggs
  • 3 cups of flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp vanilla

Directions:

  1. Sprinkle the apples with some lemon juice if you’d like, it’s not necessary to do, but will prevent them from browning. Cream together the butter, sugar, and eggs in a large sized bowl.
  2. Mix in the fruit. Add the dry ingredients and the vanilla. Stir just till combined.
  3. Pour into 2 prepared loaf pans
  4. Bake at 350 for 50-55 minutes, until gold brown and a toothpick comes out clean.

Side note: When it says 2 loaf pans, I’m not 100% sure that if you use two regular sized loaf pans that they will fill the pans completely. The last time I made this I made one regular sized loaf pan (from Pampered Chef) and one small loaf pan and they were perfect sized. So it may take some experimenting on how much this actually makes. But let me tell you, the trial and error will be worth it!!! This is by far the best bread I’ve made. The apples help to keep the bread extra moist and add in a little extra sweetness. Brandon has even said it’s better than his mom’s and my dad’s banana bread….but ssshhh don’t tell anyone ūüėČ

Recipe from: http://coloradomoms.com/featured/recipe-apple-banana-bread/

So, now that I’ve started this up again, trust me, I will not disappear again! I may not blog every week, but I’ll try!!!

American, Italian, and Thai….Oh my!

So last week I was on a cooking spree!!! I wanted to try every new recipe I came across, and according to Brandon, they were all a hit! We started off with a twist of 2 different classics. I combined Philly cheese steaks with stuffed peppers. It still makes me laugh how much I love stuffed peppers now. When I was little, I “hated” stuffed peppers. I would only eat the stuffing part and wouldn’t touch the peppers, because I said they were too spicy and I just didn’t like them. But now, I can’t get enough of them, and these are in the top 3 of stuffed pepper recipes I’ve tried.

Ingredients:

  • 3 red/orange bell peppers
  • 8 oz thinly sliced roast beef
  • 12 slices of Provolone
  • 1 medium sweet onion
  • 6 oz fresh mushrooms
  • 2 Tbs olive oil
  • 1 Tbs minced garlic

Directions:

  1. Slice the peppers in half length wise. Remove the ribs and the seeds.
  2. Slice the onions and mushrooms. Saute over medium heat with the olive oil, garlic, salt and pepper. Saute them until the onions and mushrooms are caramelized, about 25-30 minutes.
  3. Slice the roast beef into thin strips and add to the mushrooms and onions. Cook for 5-10 minutes.
  4. Line the inside of the peppers with a slice of provolone cheese. Fill each pepper with the roast beef mixture until the pepper is almost over flowing. Place another slice of provolone cheese over the pepper.
  5. Bake for 15-20 minutes at 400 or until the cheese on top is golden brown.

Seriously, these were to die for!!! You can use butter instead of olive oil if you’d like for sauteing the onions and mushrooms. But, I was trying to be a little healthier. It worked just as well. And any left over stuffing that you have works really well in pita pockets or as a sandwich. Just saying ūüôā

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Recipe adapted from: http://peaceloveandlowcarb.blogspot.com

Chicken Sausage and Mushroom Pasta Casserole

This was a recipe I got off of the Weight Watchers website. I have 4 pounds I want to lose by March 30th. That’s when I go dress shopping for the first time, and I have a goal weight. So I’m trying really hard to work out more and eat even healthier than I have been. Brandon said this is one of the best pasta dishes we’ve ever had, so I’m thinking I’ll end up making this one again.

Ingredients:

  • 12 oz uncooked whole wheat pasta
  • 1 tsp olive oil
  • 1/2 cup panko bread crumbs
  • 2 Tbsp grated¬†Parmesan¬†cheese
  • 1 tsp dried oregano
  • 8 oz cooked chicken sausage, Italian, thinly sliced
  • 1 medium yellow pepper, thinly sliced
  • 1 medium onion, chopped
  • 2 Tbsp water
  • 4 cups marinara sauce
  • 1 c shredded mozzarella cheese

Directions:

  1. Preheat oven to 350 and spray a 9×13 pan with cooking spray
  2. Cook pasta according to the package. Drain, and return to the pot.
  3. Meanwhile, heat oil in a non stick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often until toasted, about 4 minutes. Remove breadcrumbs to a bowl, stir in parmesan and oregano and set aside.
  4. In the same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes. Remove from skillet to a plate and drain fat from skillet.
  5. Add pepper and onion to skillet; cook over medium-high heat, stirring frequently until vegetables start to brown and soften, about 5 minutes.
  6. Add mushrooms and water to skillet; cook stirring frequently, until vegetables are tender, about 8 minutes.
  7. Add vegetables, sausage, and marinara sauce to pot with the pasta, toss to coat. Spoon into the prepared baking dish and sprinkle with mozzarella cheese and bread crumbs. Bake until heated through and the cheese melts, about 25 minutes. Serves 8, about 1 1/2 cups per serving.

The only thing I changed with this recipe was I used turkey sausage instead of chicken sausage, but otherwise I followed this exactly and seriously it was so good! I will definitely be making this again. OH! And instead of whole wheat pasta, I used whole grain. Funny story, when Brandon and I were grocery shopping for these 3 recipes, we were looking for the pasta. We found a box, put it in the cart and carried on. After I threw the pasta in the oven I was finishing my clean up and noticed that the box of whole wheat pasta we grabbed was really just whole grain. Apparently our brains shut off after the word “whole.” But it did turn out great, so really I think you could use regular pasta too and it would be just fine.

Slow Cooker Thai Chicken

Again, this recipe is from the Weight Watchers website. Brandon loves oriental food! I’m not going to lie, I do enjoy some good Chinese food from time to time, and he’s even figured out how to make our favorites at home. But usually, Oriental food has WAY too much prep for this girl. As you can tell by a lot of my recipes, I like quick and easy recipes. Not a lot of steps, but a lot of flavor. So when I saw this recipe started with the words “Slow Cooker” I was excited! I’ll be honest, this recipe was okay but not my favorite. Not as much flavor as I was hoping, but still not horrible.

Ingredients:

  • 13 1/2 fl. oz light coconut milk
  • 7 tsp Thai red curry paste, divided (more or less to taste)
  • salt, to taste
  • 1 medium onion, cut into chunks
  • 1 pound uncooked potatoes, ¬†cut into chunks
  • 1 medium red pepper, cut into chunks
  • 2 medium carrots, sliced
  • 1 1/2 pounds uncooked chicken breasts
  • 2 Tbsp Peanut Butter
  • 1/3 cup fresh cilantro, chopped
  • 3 medium scallions, sliced
  • 1 medium lime, sliced into 6 wedges
  • 2 Tbsp salted peanuts, chopped

Directions:

  1. In a 4-6 qt slow cooker, whisk together coconut milk, 4 tsp curry paste and salt until well blended. Add onions, potatoes, peppers, carrots, toss to coat.
  2. Rub 2 tsp of curry paste on the chicken breasts. Place chicken on top of the vegetables. Cover the slow cooker and cook on LOW for about 5 to 6 hours until the chicken is cooked completely through and the vegetables are tender.
  3. Remove the chicken to a cutting board, either cut into chunks or shred, whichever you prefer.
  4. Stir peanut butter and remaining curry paste into slow cooker until well blended. Add chicken back into the slow cooker with cilantro and scallions, gently stir to coat. Spoon onto plates or into bowls. Serve with a lime wedge and sprinkle with crushed peanuts. 6 servings at 1 1/2 cups a serving.

Some of the reviews say to add some sriracha sauce for more of a kick, I would strongly suggest it! This dish didn’t have any kick to it. Also, instead of the onion it says to use cauliflower, well I don’t like cauliflower, but if you do, please feel free to add some in! The recipe says 1/2 of a head cut into small florets. Other than those things, this dish is very filled, and the serving is really large. It has good flavor, just no kick to it. And I forgot until just now, that I forgot to serve it with the lime wedge, so I currently have a lime in my fridge I need to use…hmmm…

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Goodies!!

On Saturday I had a Pure Romance party at my new apartment as kind of an apartment warming type party. It was a blast!! I had a lot of Brandon’s family over and a few coworkers/friends. I have a tendency to go a little overboard with snacks and drinks when I throw these little parties. And this one was no different. I made 3 different kinds of goodies, and they all went over really well!!! I made some blueberry cheesecake cookies, Cookies and Cream fudge, and a Cookie/Cake type bar. The Cookies and Cream fudge was eaten completely before I had a chance to remember to take a picture, so I apologize for that.

Blueberry Cheesecake Cookies

Ingredients:

  • 2 boxes of Blueberry Muffin Mix
  • 4 oz. Cream Cheese
  • 1 Stick of butter
  • 1/2 C. brown sugar
  • 2 Eggs
  • 1 1/2 C. White Chocolate Chips

Directions:

  1. Cream together butter, brown sugar, and cream cheese. 
  2. Add the eggs, one at a time until well blended.
  3. Combine the muffin mixes with the butter mixture and mix well.
  4. Fold in the White Chocolate Chips.
  5. Chill the batter for at least one hour. **This is VERY important***
  6. Drop by Tabls fulls on a greased cookie sheet, about 2 inches apart.
  7. Bake at 325  for  14-15 minutes, or until just golden around the edges.
  8. Let cool on the cookie sheet for 1-2 minutes, and then on a wire rack to finish cooling.

I beg that you don’t forget to chill the batter! Also, in between baking, chill the batter. You do not want this batter to warm up to room temperature!

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Recipe from: http://the-inspiration-cafe.blogspot.com

 

Cookies and Cream Fudge

Ingredients:

  • 1 16oz pkg of Oreos¬†
  • 5 Cups (1 bag) large marshmallows
  • 4 Tbls butter

Directions:

  1. Line an 8×8 baking dish with tin foil, and leave quite a bit hanging over the edge. Heavily spray the foil.
  2. Place the Oreo’s in a food processor to crush, or in a large zip lock bag and crush with rolling pin. Pulse until crumbly, not completely ground.
  3. Melt the marshmallows and butter in a large microwave save bowl. Should take about 1-1 1/2 minutes.
  4. Once melted, pour the ground cookies into the marshmallow mixture. Quickly stir to combine and transfer to the lined baking dish.
  5. Allow to set for 10-15 minutes. Remove from pan by foil edges, cut and serve.

So know the website calls these bars, but it’s more like fudge¬†consistency. Also, they are VERY sticky and hard to remove from the foil. Have patience and go slow!!

Recipe from: http://buddingbaketress.blogspot.com/2011/07/chewy-no-bake-cookies-cream-treats.html

Lazy Cake Cookies

Ingredients:

  • 1 box yellow cake mix
  • 2 eggs, beaten
  • 5 Tbsp butter, melted
  • 2 cups M&M’s or mini chocolate chips

Directions:

  1. Mix all ingredients together
  2. Spread mixture into a greased 9×13 cake pan.
  3. Bake at 350 for 20 minutes.

After you mix all of the ingredients ¬†together, this batter will be VERY thick. If thats the case, add a few tablespoons of water to it. It should be thick, like cookie dough, but not so thick that you can’t spread it in the cake pan. I ended up using between 2-3 Tbls of water.

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Recipe from: http://www.imalazymom.com

A Little Southern Cookin’

I love the fact that Brandon is open to trying different foods. I grew up with a dad that worked as head of kitchen, or manager, or¬†restaurants, so I was always given the opportunity to try new things. I may not have always liked the new things I was trying, but I tried them. Since I’ve started cooking, I have realized I don’t like eating the same thing every night. When I tell people I’m on Weight Watchers I get a lot of “oh, so you eat a lot of chicken and rice…” Negative! I do eat a lot of chicken, that is true, but I make chicken a lot of different ways! Also, I add rice into different things. I don’t just sit down with a bowl of dry white rice. Gross!

Last week, while I was going through my pinterest recipes trying to find my next new recipe to make, and bouncing some of them off of Brandon, the only one that he got actually excited about was Jambalaya. Now, I may be open to trying new things, but I don’t like super spicy things, so I was a little worried knowing that Louisiana cooking is usually a bit on the spicy side, but this was AMAZING! Not to mention it was a crock pot recipe, which is always a plus. I followed the entire recipe, plus I added in some shrimp, mainly because we had some in the freezer…and come on, it’s Jambalaya! How can you have Jambalaya without shrimp?!

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into pieces
  • 1 lb andouille sausage, sliced
  • 1 28 oz can diced tomatoes, with juice
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 2 tsp. cajun seasoning
  • 1 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • White Rice

Directions:

  1. Place all ingredients in the Crock Pot, except the rice.
  2. Cook on low for 7-8 hours, or on high for 3-4 hours.
  3. Cook up rice and add the rice into each bowl of jambalaya. DO NOT store the rice and the jambalaya together! The rice will soak up all of the liquid  from the jambalaya, and that is bad!

I lied, I didn’t just add shrimp. Instead of just 1 large green pepper, I used 1/2 a green pepper, 1/2 an orange pepper, and 1/2 a yellow pepper. I did this mainly because I like color in my food, and it looked really pretty ūüôā This recipe also reheats really well, but I also heated the rice up¬†separately¬†from the jambalaya to make sure there was still liquid there.

 

Recipe from: http://catsandcasseroles.blogspot.com/2011/10/slow-cooker-jambalaya.html

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Later this week I’m also making some Philly Cheese Steak stuffed peppers. I’m excited for this one!!!