Cake-Mix Cookies

I got this recipe from a friend who, I was convinced, spent hours and hours making a variety of delicious delicacies.  The recipe ratted her out.

In her words:

Girl - those are the easiest cookies in the world to make. Take a cake mix - any kind. The yellow ones with the chocolate chips were a yellow cake mix with half a bag of mini chocolate chips added. The sprinkle ones were "funfetti" cake mix cookies. You take the cake mix, add in 1/3 c. oil and 2 eggs. Form small balls (the size of a walnut or a little bigger), put them on an ungreased pan and flatten them just a bit. Throw them in a preheated oven (375) for 6 to 8 minutes. Done. Lemon cake mixes make good ones too.

Since then, I have tried these with a variety of cake mix flavors and have been impressed every time.  My son's stuffed crayon (named John) turns 4 today (was just informed that) so I might make these in milk chocolate later.  (Alas, I unleashed a monster on Sunday when the same son's monkey [also named John] and bear had a birthday.  I tried to say that in celebrating their birthdays with brownies and ice cream, we were in essence celebrating the birthdays of All Stuffed Animals Everywhere, but that obviously didn't work when I was told a few minutes ago, "Mom, it's John the Crayon's birthday today.  We have to make him something!")  If I do end up making them, I'll try to remember to post a picture.

Highly recommended:  Carrot cake and lemon cake flavors, as well as the yellow cake with mini chocolate chips that my friend made.

Nana's Banana Nut Bread

This was my great-grandma's banana bread recipe and it's pretty much all I've known. I've tried a recipe here or there since being out of college, but I always come back to this one. It's so moist and full of flavor. I think adding the chocolate chips (and peanut butter chips on occasion) really helps. Yum. I love it!

1/2 c. shortening (I use either room temperature butter or softened butter most of the time, but shortening works just fine if I'm out of butter, which I seldom am, but it happens!)

1 tsp. baking soda

1/4 tsp. salt

1 1/2 c. flour

1 c. mashed bananas

1 c. sugar (I usually do 1/2 c. white and a 1/2 c. brown sugar, but you can use whatever you prefer)

1/2 c. chopped nuts (optional)

2 eggs

1-2 cups chocolate chips (Guittard are the best!)

*today I added peanut butter chips as well. It compliments the banana so well

Mix shortening (or butter) and sugar. Beat in eggs, bananas, and flour that's been sifted with the soda and salt. Add nuts. Bake in a moderate oven (350 ) for 40-60 minutes.

Makes 1 loaf.

Praline Chicken

This is one of my favorite ways to eat chicken, and that's hard to say because I love chicken in almost every way. The kick of the creole combines with the sweetness of the syrup to make taste buds explode in your mouth. It's so wonderful. This does contain a large amount of nuts, but if you don't like them, you can still make the sauce and I'm sure it would still be tasty. I love nuts, however, so for me, the more the merrier! Enjoy. I do.

Prep time: 5 min. Cook time:15 min.

2 tsp. Creole seasoning

6 boneless, skinless chicken breasts

1/4 c. butter, melted

1 Tbsp. vegetable oil

1/3 c. maple syrup

2 Tbsp. brown sugar

1 c. chopped pecans, toasted

Sprinkle seasoning on both sides of chicken. Cook chicken in butter and oil in a skillet over medium heat 5 minutes on each side or until done (I cook longer because I like my chicken browned and a little bit crispy on the edges).

Remove on each side or until done. Remove chicken, reserving drippings in skillet. Place chicken on a serving platter; keep warm. Add syrup and sugar to drippings in a skillet; bring to a boil.
Stir in pecans; cook 1 minute or until heated. Spoon mixture over chicken.

Yield: 6 servings

I made the chicken, the green bean-garlic toss and the rosemary potatoes all together. The flavors compliment each other well.

Rosemary Roasted Potatoes

Prep time: 10 min. Cook time: 40 min.

2 lbs. round red potatoes (I used russet, since that was all I had), unpeeled and quartered

2 garlic cloves, minced

1/4 tsp. salt

1/2 tsp. dried thyme

1 Tbsp olive oil

2 tsp. chopped fresh rosemary (you can use dried rosemary as well)

1/8 tsp. pepper

Combine all ingredients in a large zip-top freezer bag. Seal bag, and shake well to coat. Arrange potatoes in a well-greased 13x9 in. baking dish.

Bake, uncovered, at 450 degrees for 40 minutes or until potato is tender, stirring occasionally. Yield: 6 servings

*I didn't have time to wait for them to bake, so I actually cooked them on the stove in a frying pan and they turned out great. These have just the right amount of taste to them.

Green Bean-Garlic Toss

This is my sister's recipe and it's an exciting way to eat green beans (although I love green beans just plain. They're pretty good anyway).

Prep time: 10 minutes. Cooking time: 10 minutes

1 lb. fresh green beans, trimmed, or 1 pkg. (16 0z) frozen green beans

2 Tbsp olive oil

2 cloves garlic, thinly sliced

1/3 c. chopped pecans

1/2 tsp. salt

1/4 tsp. crushed red pepper flakes

1/4 c. Parmesan cheese

1. Bring a large saucepan of water to a boil over high heat. Add green beans; cook over medium-high heat until crisp-tender, about 5 minutes.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; saute until tnder, about 1 minute. Reduce heat to low. Add pecans, salt and red pepper flakes; saute until garlic is golden, about 2 minutes.

3. Drain green beans. Add to skillet; stir to coat with oil mixture. Cook until heated through, about 3 minutes. Place green beans in a serving bowl; sprinkle Parmesan on top. Serve immediately.

Serves 4.

Peanut Butter Cup Cookies. YUMMY!!

So I am a HUGE fan of Desserts.  Especially if it is mostly made up of Peanut Butter and Chocolate.. So lets just throw some cookie into it.. and WA-LA! 

To see a picture of these delicous wonders please click here.

Peanut Butter Cup Cookies


2 cups peanut butter
2 cups sugar
2 eggs
36 peanut butter cup candies

1. Preheat oven to 350 degrees.
2. In a medium bowl combine the peanut butter, sugar and eggs. Form a spoonful into a ball. Bake for 10 minutes.
3. Remove from oven and press peanut butter cup candy into the center. Let cool!

SIMPLE AS THAT.

Credits to Tasty Temptations Blog for the recipe

Zesty White Bean Soup with Spinach

We tried this super healthy soup this week, and to my surprise, my kids loved it! The leftovers were even better.

Ingredients:

2 Tbsp olive oil - warm in large stockpot, then add:

1 red onion finely chopped

1 thick carrot, peeled and coarsely chopped

2-3 stocks finely chopped celery

5 cloves minced garlic

salt and pepper to taste

Saute 3-5 minutes, then add:

8-10 cups chicken broth

2 cups finely chopped tomatoes (or one can diced tomatoes)

1 cup of uncooked orzo pasta

2 cans of white beans, well rinsed and drained

1 tsp curry powder

pinch of ground nutmeg

Bring to a boil. Simmer over a low heat for 15 minutes. Then add:

4 cups of baby spinach leaves. Stir in and bring to just a boil. Then remove from heat and cover for 2-3 minutes.

Garnish with fresh parsley and parmesan cheese if desired.