Friday, January 23, 2015


  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar
  • 4 tsp ground cinnamon

  1. Cream butter with sugars until well combined
  2. Add eggs and vanilla, beat until smooth
  3. In a separate bowl, combine remaining cookie ingredients
  4. Slowly and it shifts, integrate dry ingredients until combined
  5. Wrap dough in cellophane and chill for about an hour
  6. Preheat oven to 300 degrees
  7. In a small bowl, combine topping ingredients; set aside
  8. Form dough into balls, about 1-inch in diameter
  9. Roll ball in topping til coated
  10. Place on cookie sheet and bake for 14-18 minutes
  11. Allow cookies to set on sheet a minute or two before transferring to wire rack to cool

My Thoughts:
This was the first time I have ever made snickerdoodle cookies (to be honest, I only remember eating this cookies once or twice in my life).  These are delicate and amazing cookies and I will make them again sometime soon!

Saturday, January 3, 2015

Crispy Cheddar Chicken

  • 1 lb boneless chicken breasts
  • 1 sleeve Ritz crackers, finely crushed
  • 1/4 tsp ground black pepper
  • 1/2 cup milk
  • 1 tsp dried parsley
  • 1 cup cheddar, grated
  • 10 oz can cream of chicken (or homemade)
  • 2 tbsp sour cream
  • 2 tablespoon butter

  1. Preheat oven to 400 degrees
  2. Place Ritz crumbs mixed with black pepper into a small bowl; set aside
  3. Pour milk into a small bowl; set aside
  4. Take one piece of chicken and dip it into milk, followed by dredging into the cracker crumbs
  5. Place finished chicken on pan or casserole dish; repeat until all chicken is coated
  6. Sprinkle parsley over chicken
  7. Cover, and cook for 35 minutes
  8. Remove cover and sprinkle cheese over chicken, return to oven uncovered for 10 minutes
  9. In a small to medium saucepan, combine cream of chicken soup, sour cream, and butter
  10. Whisk over medium heat until sauce is hot
  11. Serve sauce over chicken

My Thoughts:
For this recipe, I used a homemade cream of chicken soup, and it was amazing!  So creamy and cheesy, it was great!

Source: adapted from Jamie Cooks It Up

Crock Pot Stewed Beef & Rice

  • 1 1/2 lbs beef stew meat
  • ground black pepper, to taste
  • 1 cup beef broth
  • 1 envelope onion soup mix
  • 2 tablespoons cornstarch
  • 2 tbsp cold water
  • brown rice, prepared
  • sour cream, (optional)

  1. In crock pot, place meat, pepper, broth, and onion soup mix
  2. Cover, and cook on Low setting for 5 1/2 hours
  3. In a small bowl, combine cornstarch with cold water until dissolved
  4. Stir cornstarch mixture into beef and cover for 30 more minutes
  5. Serve over brown rice with a dollop of sour cream

My Thoughts:
I thought this was a nice beefy budget meal.  The crock pot really made the stew beef super tender and we intend on making it again

Source: adapted from South Your Mouth

Monday, December 22, 2014

Chocolate Crinkle Cookies with a Rolo Surprise

  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup black cocoa powder (or more unsweetened cocoa powder)
  • 2 tsp baking powder
  • 1 tsp salt
  • 10 tbsp butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup confectioner's sugar
  • about 24 Rolo candies, unwrapped

  1. In a medium bowl, whisk together flour, cocoa powders, baking powder, and salt; set aside
  2. In an electric mixer, beat together butter, sugar, eggs, and vanilla until smooth
  3. Gradually add flour mixture and mix until just combined
  4. Form batter into a ball and wrap in plastic wrap
  5. Refrigerate ball for a minimum of 2 hours or until completely chilled
  6. Preheat oven to 350 degrees
  7. Pour confectioner's sugar into a small bowl; set aside
  8. Remove chilled dough from refrigerator and grab enough dough to fit a Rolo inside
  9. Flatten piece of dough and wrap dough around one Rolo; seal as best as you can
  10. Roll ball into the powdered sugar until well coated and place on cookie sheet; repeat until pan is full, spacing cookie balls about 2 inches apart from one another
  11. Bake for about 10 minutes; allow cookies to slightly cool on pan before moving them to wire rack to fully cool

My Thoughts:
These are fantastic cookies!  They taste similar to brownies and the Rolo in the middle just throws them over the edge.  They are very simple to make and will disappear quickly.  I could not find any black coca powder, so I just used more regular cocoa powder, and they turned out amazing.

Source: Pip & Ebby

Red Velvet White Chocolate Chip Cookies

  • 1 1/2 cups flour
  • 2 1/2 tbsp unsweetened cocoa powder
  • 1 tsp cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp red food coloring
  • 3/4 cup white chocolate chips
  1. Preheat oven to 375 degrees
  2. In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking powder, and salt; set aside
  3. In an electric mixer, beat together butter, sugar, and vinegar until fluffy
  4. Beat in egg
  5. Add vanilla and red food coloring and mix until blended
  6. Slowly add dry ingredients on low speed until just combined
  7. Stir in chocolate chips
  8. Drop heaping tablespoonfuls on cookie sheet and shape into balls
  9. Bake 9 to 11 minutes
  10. Allow to partially cool on cookie sheet before transferring to wire rack to fully cool

My Thoughts:
Wow, where these ever damn good!  I used an insulated cookie sheet, which i suggest for perfect cookies.  These beauties have beautiful color and will make you feel super fancy...not to mention taste absolutely amazing!

Source: Cooking Classy

Sunday, December 14, 2014

Classic Alfredo with Chicken & Broccoli

  • 1 lb boneless chicken breasts, sliced into strips
  • 6 tbsp butter, divided
  • 1 medium head of broccoli, cut into florets
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/4 tsp ground white pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • 10 oz long pasta (fettuccine linguine, angel hair, etc)

  1. Over medium heat, melt 1 tbsp butter in a medium pan and cook chicken until no longer pink in the center (lightly season if desired); set aside
  2. Melt remaining 5 tbsp butter in a large saucepan on medium-low heat
  3. Add garlic, cream, and white pepper
  4. Bring the mixture to a simmer, stirring frequently
  5. Add Parmesan and simmer sauce for 10 minutes or until sauce has thickened and is smooth
  6. While sauce is simmering, prepare noodles as directed on package and adding broccoli to the pot 4 minutes before pasta is done
  7. Add mozzarella to the sauce and stir constantly until smooth
  8. Stir in chicken, noodles, and broccoli and mix well

My Thoughts:
This is mainly my Classic Alfredo recipe with chicken and broccoli added for a more "grown up" meal.  This recipe tastes amazing and is a family pleaser.

Source: Wood Cook Book

Sunday, December 7, 2014

Cream Cheese Blondies

  • 1 cup butter, melted
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 3 eggs, divided
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup sugar

  1. Preheat oven to 350 degrees
  2. In a stand mixer or large bowl, mix butter, brown sugar, vanilla, and 2 eggs until well blended
  3. In a separate medium bowl, combine flour, baking powder, and salt
  4. Add flour mixture into butter mixture in three parts, mixing well before adding the next until well combined
  5. Spread 2/3 of the batter in a greased 9x13 metal pan
  6. In a small bowl, mix together cream cheese and sugar until smooth.  Beat in remaining egg until combined and spoon over batter
  7. Spoon remaining 1/3 of the original batter over the cream cheese mixture and swirl with a knife
  8. Bake 30-35 minutes or until batter is golden brown

My Thoughts:
This was the first blondie I have ever made, and the first time my husband has even had one ever.  His first reaction was "its okay, but there isn't any chocolate".  I wasn't initially impressed either...but the more I ate them, the more I came to really enjoy them.  These are defiantly worth trying, especially if you do not enjoy chocolate.

Source: Lil Luna