Wednesday, March 31, 2010

Awesome Chocolate Chip Cookies!

As I said on facebook, this is one of the best recipes for chocolate chip cookies that I have found. I have tried many different ones and these take the top prize. I "grade" my cookies on the following things: 1)How they hold up to heat (do they get to flat) 2)How "gooey" they are 3)How brown they get (even at suggested cooking time) and 4)Overall flavor. So now that you know all that, these meet all my criteria! They are really easy to make...I use one bowl for everything! Let me know what you think if you make them!

1 cup of butter, softened (don't melt it)
3/4 cup of packed brown sugar
1/4 cup of sugar
1 package (3.4 ounces) instant vanilla pudding mix
2 eggs, lightly beaten
1 tsp. of vanilla
2 1/4 cups of flour
1 tsp. baking soda
2 cups of semi-sweet chocolate chips

In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in choc. chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes (check at around 8 minutes) or until lightly browned. It's okay if the centers are not as brown as the edges. As they cool they will firm up and taste great. Cool on wire racks. Yields about 4 dozen.


It's no surprise that I really like funnel cakes. However, I try to temper my love for them with the fact that they are fried and high in fat. I only indulge once maybe twice a year. I mean c'mon...everyone needs a small coronary now and then. So I came across this recipe the other day for Funnel Cakes at Tasty Kitchen and I couln't resist giving them a try. WHAT was I thinking?! They were soooo good. They tasted just like the ones you spend like $5 for at the fair or fall festival. So with out any further they are.

Where have you been all my life?

Repeat after me..."I will not make you more than twice a year...I will not make you more than twice a year." Great now that we got that out of the as fast as your legs will take you and give them a try!!! You may or may not be sorry!

Wednesday, March 17, 2010

Just a quick tip!

Maybe I'm in the dark ages and all of you who have been reading this are shaking your head at me, but I wanted to put in a little plug for the ETSY shop! There are some things I have been looking for and low and behold there they were the whole time! I have been looking high and low for girlie-girl headbands and bows for Megan and was starting to lose hope. Now there is this whole new wonderful world at my finger tips with the Etsy shop! I enjoy just browsing all the different hand-made products. So stop by and take a never know what you might find there:)

DISCLAIMER: I cannot be held personally responsible for any expense one may incur while browsing the Etsy shop. Do so at your own risk!

Cappuccino Cake Brownies

This is a great little brownie recipe. If you like a cake-like brownie with a hint of coffee and cinnamon these are a perfect choice. As far as brownies go, I would say this would be one of the lower fat ones, seeing as it doesn't call for a huge amount of butter or oil. So give them a try and let me know what you think!

1 Tab. of instant coffee granules
2 tea. of boiling water
1 cup of semi-sweet chocolate chips
1/4 cup of butter/marg., softened
1/2 cup of sugar
2 eggs
1/2 cup of flour
1/4 tsp. of cinnamon

In a small bowl, dissolve coffee in water; set aside. In a mircrowave-safe bowl or saucepan over low heat, melt chocolate chips. In a small mixing bowl, cream butter and sugar. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well.

Pour into a greased 8 inch pan. Bake at 350 for 25-30 minutes (my oven is always less). Check doneness with a toothpick in center of brownies. Don't overbake! Cool and cut into squares. I like to sprinkle with powdered sugar. Enjoy!!!

Tuesday, March 16, 2010

Death by Cinnamon Rolls

A couple of weeks ago I made The Pioneer Woman's cinnamon rolls and let me just tell you...they were the best I've ever eaten. Seriously...they had just the right amount of cinnamon, maple and coffee flavors all working together to create a taste sensation! I am SO making these in the near future...or at least once I'm done working off the ones from this time. These are NOT low fat. Don't think about it, don't try to come up with some way to make them lower fat or more healthy. Some things are just better left alone...and this is just one of them...they are a sheer delight. Don't be put off by the fact its a yeast bread...they were easy to make and had lots of pictures to help along the way. So here is my finished product...if the pictures do them justice.

Check out the link to the Pioneer woman on my site...her blog is entertaining, educational and chock full of great recipes!

Kielbasa Bowtie Skillet

Another quick and easy recipe for you to enjoy. Comes together in 30 minutes or less and taste great!

8 oz of bowtie pasta (I have use up to 12 0z and have also used whole wheat rotini)
1 lb. of kielbasa cut into small slices (I used turkey smoked sausage)
1 Jar (4 1/2 oz.) mushrooms, drained
2 tsp. of minced garlic
2 Tab. of butter
1 Tab. of cornstarch
1 1/2 cups of milk
1 1/2 cups of frozen snow peas
1 cup (or more) of shredded cheddar cheese

Cook Pasta. Meanwhile in a skillet saute sausage, mushrooms and garlic in butter until heated through. Combine cornstarch and milk until smooth. Gradually add to skillet. Bring to a boil over medium heat. Cook and stir until thickened. I usually add the peas at this point and turn heat to low. The peas don't need to cook want them crisp tender. When peas are done to your liking stir in pasta and cheese. I like to throw some extra cheese on top. Makes 4-6 servings depending on how much everyone eats.