Malt Whooper Pudding Cookies

 

chad and i love whoopers so i knew i had to try this!

Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 small box instant vanilla pudding dry, do not prepare
• 1/4 cup malt milk powder
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1-2 cups Whoppers

Instructions

1. Cream butter, brown sugar and sugar together in a large bowl.
2. Add in vanilla instant pudding mix and malt milk powder and beat until well combined.
3. Add eggs and vanilla and mix well.
4. Add flour and baking soda and beat until well combined.
5. Mix in Whoppers until evenly distributed.
6. Roll dough into 1" balls.
7. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

Mexican Stuffed Shells

1 lb shredded chicken or beef (i used chicken)
 1/2 package low-sodium taco seasoning
4 ounces cream cheese (half a package) i even halfed this i like little cream cheese
20 jumbo pasta shells
1 1/2 cups salsa (i used chachies)
1 cup enchilada sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

toppings: olives, green onions, cilantro, sour cream

"Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa."

Chicken Parmigiana

last 8 recipes i posted source: baking with blondie dont know why some are pasted like this. sorry! Ingredients: 2 large thawed chicken breasts, trimmed and sliced horizontally 2 eggs, whisked 25 oz jar of your favorite marinara/pasta sauce, or homemade thick mozzarella, cut into 1/4 inch slices 1/2 C Parmesan, shredded 1/2 C italian bread crumbs 1/2 C Panko bread crumbs 1 C flour 1/2 C EVOO salt and pepper Directions: 1. Preheat oven to 350 degrees. 2. Prepare 3 separate bowls for the breading: - The first bowl should have the flour. - The second bowl should have the whisked eggs. - In the third bowl, combine the Parmesan, bread crumbs, and Panko. 3. Heat EVOO in large pan over medium-high heat. 4. When oil is warmed, with your clean hands (easiest) coat your chicken: - Coat chicken first in flour bowl until completely covered. - Then throw floured chicken in egg bowl until completely covered, and none of the dry flour is showing through. - Then coat your chicken in bread crumb mixture until completely covered. - Gently lay chicken in warm oil, and quickly repeat with the other chicken breast slices. 5. Cook until chicken is browned, about 3-5 minutes on each side. 6. While chicken is browning, pour marinara/pasta sauce into a large casserole dish (to be the bed for the chicken). Salt and pepper each side. 7. Remove the chicken from the pan, and lay in the baking dish right in the pasta sauce. 8. Top each chicken slice with a mozzarella slice. 9. Bake for about 15-20 minutes, or until chicken reaches 165-170 degrees with a meat thermometer. 10. Turn broiler on high, and broil until cheese begins to show some color. Remove from oven.

Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes

loved!

Tomato-Glazed Meatloaves:


Ingredients:

Glaze:
4 t vegetable oil
1/4 C tomato paste
2 T cider vinegar
2 t honey
2 t Worcestershire sauce
1 T Dijon mustard
1/4 t table salt

Meatballs:
2 slices white sandwich bread
1 medium onion, finely chopped
1 garlic clove, minced
1 medium stalk celery, finely chopped
1 medium carrot, finely chopped
EVOO, for cooking
1 t table salt, plus more for veggies
freshly ground pepper
2 lbs ground beef
1 T tomato paste
1 t smoked paprika
1 t Dijon mustard
2 T Worcestershire sauce (Chad wasnt big fan of worcestershire sauce next time i will use less)
1/2 C milk
1/4 C finely chopped fresh flat-leaf parsley
2 large eggs

Method:
1. Prepare Glaze: Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.
2. Make Meatloaves: Preheat oven to 350 degres.
3. Tear the bread into chunks and then blend it in a food processor into breadcrumbs. Place breadcrumbs into a large bowl. Add garlic, onion, celery, and carrot to the food processor,a nd pulse until they are finely chopped.
4. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute. Add the finely chopped veggies. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10-15 minutes.
5. Add the vegetables to the large bowl with breadcrumbs. Then add remaining ingredients. Stir the ingredients together with a fork. With wet hands (yes, hands. don't wuss out on me now), form the mixture into twelve 3-inch meatballs. Each will weight about 4 ounces (and will probably be larger than expected.)
6. Bake meatloves: Space them so they are not touching in a greased baking dish. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 minutes (mine took 35 minutes).
7. Serve with additional glaze on a bed of brown butter mashed potatoes. i also served with green beans.


Brown Butter Mashed Potatoes:
Ingredients:
2 lbs Yukon Gold potatoes
8 T unsalted butter, melted and browned (To make browned butter: Slice butter in cubes, add to a saucepan and heat to medium. Stir with a wooden spoon until it melts completely. Watch butter very carefully, and continue to stir. When butter barely (just BARELY) begins to turn a darker yellow, remove from heat. Pour butter in a separate small bowl to cool. If it's a dark brown color, it's burned, and will taste likewise.)
1 C buttermilk
1-2 t table salt
freshly ground black pepper

Method:
1. Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over high heat, and once it's boiling, reduce the heat to a simmer. Cook for 20-30 minutes - the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes.
2. Put potatoes into a stand mixer bowl with fitted paddle attachment. Do not over mix, or they will become gummy. Add brown butter, buttermilk, salt and black pepper. Mix on low until you reach your desired mashed potato texture. Add more salt and pepper to taste.

Chicken Pillows with Creamy Parmesan Sauce

 

 

Filling:

2 chicken breasts, cooked & shredded (I threw mine in the crock pot for 4 hours on high with 1 cup chicken bouillon, salt, pepper, garlic powder)

1 package light cream cheese (i used half)

1/2 t garlic powder

1/2 t salt

Rolls and Coating:

1 package Pillsbury Jumbo Biscuits

1/2 stick of butter, melted

1 C panko bread crumbs

1/2 C freshly grated Parmesan cheese

Parmesan Sauce:

2 T butter

2 T flour

1 1/2 C milk
1 t minced garlic
1/2 C freshly grated Parmesan cheese
salt
pepper

Preheat oven to 375 degrees.

Cook the chicken however the heck you want to, then shred it. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
Pop open your jumbo biscuits and flatten each of them out to about 1/4 an inch. Spoon about 1/4 cup of the chicken mixture into the center. Fold up all sides and pinch together to seal well.

When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on a greased cookie sheet.

Bake for about 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter and add minced garlic. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn't burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

 

I served with mixed veggies

Beefy Macaroni and Cheese

here are a few recipes i've made this week. more to come! enjoy!

Makes about 4 servings Ingredients: kosher salt 8 oz medium pasta shells 3 T unsalted butter 1 small onion, chopped 1 T tomato paste 1 T chili powder 8 oz ground beef 2 T all-purpose flour 1 C low-fat milk (1%) - I used skim, worked fine 2 1/2 C shredded Mexican cheese blend (8 oz) 2 T panko breadcrumbs 2 scallions, thinly sliced (i usually omit these :) Method: 1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 3/4 cup of the cooking water, then drain the pasta. 2. Meanwhile, melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. 3. Add tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread mixture in a 3-quart baking dish. Preheat the broiler. 4. Melt remaining 2 tablespoons of butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. 5. Add 2 cups cheese, the cooked pasta, and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. 6. Mix the remaining 1/2 cup cheese and panko. Sprinkle over the pasta mixture and broil until golden. Top with scallions.

Southwestern Chicken and Corn Chowder

Ingredients: 1 T EVOO 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 garlic cloves, minced 1/2 poblano pepper, seeds, membrane, and end removed, chopped 2 boneless, skinless chicken breasts, trimmed and cubed 6 pieces bacon, cooked to a crisp and crumbled 2 C milk 2 T flour 2 15oz cans creamed corn 1 15oz can black beans, drained and rinsed 1/2 t dried thyme 1 t cajun seasoning - add more to taste salt and pepper to taste Method: 1. Drizzle olive oil in the bottom of a large soup pot. Heat over medium. 2. Add onion, carrots, celery, poblano, and garlic. Cover pot with lid and cook for about 5 minutes. 3. Add raw chicken to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done. 4. Add cans of creamed corn, and black beans. 5. Combine milk and flour in a measuring cup, stir well. Pour into chowder. 6. Add thyme and cajun seasoning. Salt and pepper like crazy. 7. Sprinkle soup with bacon, cover soup with lid, and simmer about 20 minutes.

Easy Mini Cinnamon Rolls

Rolls: One package of Pillsbury Crescent Rolls 1/4 C brown sugar 2 T unsalted butter, softened 1/8 C mini chocolate chips 2 T cinnamon Drizzle: 1 t maple syrup 3/4 C powdered sugar 1 T skim milk Preheat oven to 375 degrees. Pop open your crescent roll package, lay them out together in a flat square, pinching together the seams so it's all one rectangular piece. Spread on your butter, then add as much brown sugar, cinnamon, and mini chocolate chips as you want. The ingredient measurements above are just to my taste, and what I used. So it's totally up to you. Roll it all up in a log - rolling from the small side of the rectangle. Spray your mini muffin tin. Slice the cinnamon roll log into about 1/2 inch slices and carefully put each cinnamon roll in each muffin cup. Pop 'em in the oven. Mine were ready at about 10 minutes. While your cinnamon rolls are in the oven, make your drizzle. Mix powdered sugar, maple syrup, and skim milk together in a small bowl until white pieces are broken down. Drizzle over your warm rolls.

Cake Batter Chocolate Chip Cookies

SO easy!!

After making these, I don't know how easy it will be to go back to the giant list of ingredients for such a simple chocolate cookie anymore:)


1 (18.25 oz.) box cake mix (I used yellow - Super Moist Betty Crocker)
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips


Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets. Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chicken Tacos

I'm a huge taco fan!!!

1 T EVOO (Extra Virgin Olive Oil)
1.5 lbs boneless, skinless chicken breasts, cut into small cubes
1/2 large onion, chopped
1 cup tomato puree
1 large clove garlic, minced
2 t chili powder
1 t ground cumin
salt & pepper
8 jumbo corn taco shells

Toppings:
shredded cheese
diced avocado
diced tomato
chopped scallion
shredded lettuce

Heat a big skillet over medium heat, add EVOO, and brown chicken. Add onion and garlic and cook another couple of minutes to soften onion. Dump in tomato puree, chili powder, cumin, salt and pepper. Bring to a bubble, reduce heat to low, and simmer for about 20 minutes. Scoop filling into shells and have everyone add toppings at the table.