POPTART COOKIES

A KID'S DREAM IN COOKIE FORM!
recipe:
2 stickS softened butter
3/4c. light brown sugar
1c. sugar
2 large eggs
4 tsp. vanilla
3 1/2 C. all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 ounces white chocolate chips
5 pop tarts-i used strawberry frosted

1. Preheat oven to 350 degrees. in a stand or electric mixer cream butter and sugars until well combined. Add in egg and vanilla until well combined.
2. Add dry ingredients. Add chips until just combined. Chop the pop tarts into small squares and mix in gently-u still want chunks! Place onto a parchment lined baking sheet and bake cookies 13 minutes. Let cool.

I THINK THE POPTARTS WOULD ALSO BE GREAT BAKED INTO THIS CHOC CHIP COOKIE RECIPE:

Inspiration for these is from makingmemorieswithyourkids.blogspot.com

CHICKEN SOUP SUPREME!

THIS CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN. THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND BISCUITS THE NEXT NIGHT!


1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10 cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C. REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup long-grain rice, rinsed


preparation

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, thyme sprigs, and chicken broth/water. Simmer, partially covered, 1 hour.
While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.
adapted from epicurious

CHOCOLATE COVERED STRAWBERRIES

MELT DOWN SOME BITTERSWEET GHIRARDELLI CHIPS!!!
AND VOILA! PERFECTION!!!!
AND ALL CHOCOLATE CONSUMED THE DAY AFTER VALENTINE'S DAY IS CALORIE FREE, RIGHT?!

BEST FROSTED BROWNIES!

OMG! BEST CHEWY BROWNIES AND FROSTING EVEEERRRRRRR!!!!!!

NESTLE CHEWY COCOA BROWNIES:

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup COCOA POWDER
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. TOP WITH FROSTING.

FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...
1 STICK SOFT BUTTER
1 1/4C POWDERED SUGAR
3T. COCOA POWDER
2T. MILK
SPLASH OF VANILLA
adapted from food network magazine
LINKING UP AT http://the-sweet-spot-blog.blogspot.com/

HAPPY VALENTINE EVE!

BEE MINE!

WISHING EVERYONE A WONDERFUL VALENTINE'S DAY FILLED WITH LOVE, HUGS & KISSES AND OF COURSE, CHOCOLATE!!!
HERE ARE MY CHOCOLATE COVERED MARSHMALLOW POPS!



LINKING UP AT http://the-sweet-spot-blog.blogspot.com/ AND http://insidebrucrewlife.blogspot.com/

VALENTINE MILK DRINKS FOR YOUR LOVIES!

I MADE THESE SPECIAL MILK DRINKS FOR MY LITTLE VALENTINE BOYS! ABOVE WE HAVE REGULAR MILK (DON'T EVEN ASK-THE KID HATES CHOCOLATE MILK!!) I LINED THE RIM WITH VALENTINE SPRINKLES, ADDED FLOATING HEART SPRINKLES ON TOP OF THE MILK AND TOPPED THE GLASS WITH A RASPBERRY HUG AND CUTSIE STRAW! HE WAS A HAPPY MAN!

BELOW, IS THE S'MORES CHOCOLATE MILK FOR THE LITTLE MAN. THE RIM IS LINED WITH GRAHAM CRACKER CRUMBS AND THE CHOCOLATE MILK IS TOPPED WITH ROASTED MARSHMALLOWS AND A HERSHEY BAR! OH YEAHHHHH!


LINKING AT http://sassypantsstudio.blogspot.com/ AND http://insidebrucrewlife.blogspot.com/

GLUTEN FREE FRENCH BREAD

COOLING THE LOAVES



GF HUBBY HAPPILY EATING HIS FRENCH BREAD!
RECIPE FROM GLUTEN FREE ON A SHOESTRING

VALENTINE PRETZELS

TOPPING MY VALENTINE PRETZELS WITH CHOCOLATE COVERED GUMMI BEARS & MY FAVE....CHOCOLATE DIPPED POPCORN!

VALENTINE COOKIE DECORATING IN SESSION!

CHEF JADEN, AGE 4
CHEF JAKEY 19 MONTHS

HAPPY FIRST BIRTHDAY AVERY!

HOPE YOU HAVE THE BEST FIRST BIRTHDAY PARTY TODAY!

PIPING FUN!

WHO NEEDS YOGA WHEN THERE IS PIPING, FLOODING & SPRINKLES???

MONSTER COOKIES

MY OLDEST SON'S FAVORITES!!!!

Ingredients

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup M AND M'S
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.

RECIPE FROM PAULA DEEN

PARSLEY & GARLIC CHICKEN

CUT ONE PACKAGE OF CHICKEN BREASTS INTO SMALL CHUNKS. DREDGE IN CORNSTARCH. HEAT OLIVE OIL IN A PAN. ADD CHICKEN TO BROWN AND SALT, PEPPER. ONCE BROWNED, ADD A LARGE AMOUNT OF CHOPPED PARSLEY AND FRESHLY CHOPPED GARLIC ALONG WITH 1 T. BUTTER. STIR TO COAT!
ADAPTED FROM Jacques Pépin

BROWNIE TIME

FORK OR SPOON? BROWNIE TOPPED WITH SEA SALT CARAMEL AD CHOPPED PEANUT BUTTER CUPS!!!! MMMMMM!!!

BROWNIE RECIPE OR USE YOUR FAVORITE!

CARAMEL RECIPE

BEST CARAMEL OF YOUR LIFE.....

INGREDIENTS:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.

8. Stirring occasionally, allow to cool until thick like molasses. If you dip too soon the caramel will slide off the apple. Dip apples & roll in toffee bits!!!!!!!

RECIPE FROM

AROUND THE TABLE AT BLACKBERRY FARM

TO ASSEMBLE, POUR WARM CARAMEL OVER A BROWNIE AND TOP WITH CHOPPED PEANUT BUTTER CUPS!

ROASTED POTATOES WITH SCALLIONS!

WHO COULD RESIST THESE? SLICE YOUR POTATOES (NO NEED TO PEEL), PUNCH OUT SHAPES WITH A COOKIE CUTTER. COAT WITH OLIVE OIL, SALT AND PEPPER. ROAST AT 400 FOR 45-60 MINUTES. TOP WITH SLICED SCALLIONS!

DINNER TIME!

THIS IS A PERFECT MEAL WHEN YOU NEED TO REHEAT IT LATER! CHICKEN SAUSAGE WITH GARLIC & CHEESE, ROASTED CAULIFLOWER & ROASTED POTATOES WITH SCALLIONS!

SAUSAGE: PLACE SAUSAGE IN PAN WITH SOME WATER AND OLIVE OIL. COOK ABOUT 12 MINUTES UNTIL WATER EVAPORATES, TURNING THEM OFTEN. THEN SAUTEE IN THE REMAINING OIL ABOUT 10-12 MINUTES UNTIL BROWNED.

POTATOES: CHOP, TOSS WITH EVOO, SALT, PEPPER. ROAST AT 400 FOR 45-60 MINUTES. TOP WITH SCALLIONS.

Roasted Cauliflower with Parmesan and Bread Crumbs:
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste

Preheat oven to 400º.

Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like our verrrry browned!!!)

Adapted from my friend at http://thatskinnychickcanbake.blogspot.com/

SUPERBOWL SUNDAY!!!

ARE YOU READY FOR SOME FOOTBALL??? DID YOU BUY THOSE FOOTBALL SHAPED OREOS!! WHETHER YOU STUFF THEM INSIDE YOUR CHOCOLATE CHIP COOKIES OR PUSH THEM INTO THE TOPS.....JUST MAKE SURE YOU SERVE THEM! WHY? BECAUSE THEY ARE SOOOOO CUTE!!!!! GO GIANTS!!!!!

2 sticks soft butter
3/4 Cup packed light brown sugar
1 Cup sugar
2 large eggs
1 Tablespoon vanilla
3 1/2 Cups all purpose flour
1 tsp. kosher salt
1 tsp. baking soda
10 oz chocolate chips
1 bag Oreo Cookies
1. Preheat oven to 350 degrees F. Cream butter and sugars. Add in eggs and vanilla.
2. Add the dry ingredients. Stir in chips. Take one big scoop of cookie dough and mold it completely around an Oreo. Bake cookies approx. 11 minutes or until cookies are golden. Let cool.
(Recipe adapted from Picky Palate)

NUTELLA MEETS THE FLUFFERNUTTER!!!

I HAD A LOT OF FUN CREATING THESE! SITTING ON TOP OF HOMEMADE GRAHAM CRACKERS YOU WILL FIND THE MEETING OF NUTELLA & FLUFFERNUTTERS. YUP! NUTELLA, MARSHMALLOW FLUFF AND PEANUT BUTTER ALL JOIN TOGETHER FOR A DIP INTO DARK CHOCOLATE AND A DRIZZLE OF MILK CHOCOLATE!

FIRST MAKE THE GRAHAM CRACKERS:

INGREDIENTS:

1 1/2C. FLOUR

1 1/2C. GRAHAM FLOUR

1 TSP. BAKING SODA

1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)

1/2TSP SALT

2 STICKS BUTTER, SOFTENED

3/4C. LIGHT BROWN SUGAR

2T. HONEY

ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4" THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. ONCE COOL, SPREAD ON A THICK LAYER OF NUTELLA & FREEZE. NEXT, SPREAD ON PEANUT BUTTER & FREEZE. FINALLY, SPREAD ON FLUFF-USE A DROP OF WATER TO SMOOTH THE TOP AND FREEZE. MELT DARK CHOCOLATE CHIPS AND DIP EACH COOKIE! WHEN SET, DRIZZLE MILK CHOCOLATE ACROSS THE TOPS AND ENJOY!

GLUTEN FREE FRENCH BREAD

OR TURNED INTO GARLIC BREAD..Recipe for the french bread can be found @ Gluten Free on a Shoestring

For the garlic bread, add olive oil, salt, pepper, garlic and parsley. Broil just a few minutes!

Raspberry Hug Cookies

When I saw these yummy cookies over at Picky Palate I had to try them. I also knew I had to try to create a gluten free version. Mission accomplished! 2 versions....both delish! Bet in a taste test, you couldn't tell them apart!!!

Gluten Free Peanut Butter Raspberry Hug Cookies

1 stick softened unsalted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 1/4 cup creamy peanut butter

1 large egg

2 teaspoons pure vanilla extract

1 1/4 cups Better Batter Flour (it has xanthan gum in it already)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 1/2 cups mini chocolate chips

24 Raspberry Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer beat the butter and sugars for 3 minutes. This is a must. Add peanut butter, egg and vanilla mixing until well combined. Add flour baking soda, salt and chocolate chips, mixing to combine.

3. Place heaping tablespoons of dough onto baking sheet, about 1 inch apart. Place a Kiss on top of each mound of dough. Place another heaping tablespoon of dough over Kiss and with fingers press dough around edges to seal. Does not have to be perfect or tight. Bake for 14-16 minutes or until baked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy! adapted from picky palate

Makes about 2 dozen

HAPPY GROUNDHOG DAY!!!!!

TACO NIGHT!!!

GOTTA LOVE TACO NIGHT!!!!
TACO MEAT:
SAUTE 1 ONION IN OLIVE OIL. ADD ONE PACKAGE OF GROUND BEEF AND BREAK UP WITH A WOODEN SPOON. ONCE BROWN, ADD ONE 28 OUNCE CAN CRUSHED TOMATOES AND 2C. CHICKEN BROTH. SEASON WITH SALT, PEPPER AND CHILI POWDER. SIMMER UNCOVERED UNTIL REDUCED AND THICK. SERVE IN SHELLS WITH TOPPINGS!

RASPBERRY HUG BARS!!!

I HAD TO FIND A WAY TO BAKE WITH THESE RASPBERRY HUGS AND THAT IS JUST WHAT I DID. HERE, THE RASPBERRY HUGS MEET RASPBERRY JAM AND A COOKIE BAR!!! NOT ONLY ARE THE HUGS LAYERED INTO THE DOUGH BUT THEY ARE ALSO MELTED INTO THE COOKIE BASE! OHHHHH YEAH!
RASPBERRY HUG BARS!

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 1 10-OUNCE BAG RASPBERRY HUGS, DIVIDED
  
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 6 OUNCES HUGS; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Chop remaining "Hugs" and stir into remaining batter. Drop spoonfuls of batter over jam.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

MY JADEN...

SOMEONE HAS DISCOVERED THE JOY OF DUNKING COOKIES IN MILK! AND....SOMEONE LIKES IT!!! ARE YOU A DUNKER?

50 SOMETHING DEGREES IN JANUARY????

UNSEASONABLE WEATHER CALLS FOR AN UNSEASONABLE APPETIZER! YUM!

THE BEST CHICKEN AND BROCCOLI STIR FRY EVER!!!

I CAN'T FIGURE OUT YET IF THIS WAS SO GREAT BECAUSE OF THE CORN STARCH CRUST OR THE CAST IRON PAN BUT IT WAS BY FAR THE BEST STIR FRY I HAVE EVER MADE. HERE IS MY "HOW-TO"

INGREDIENTS:
CHICKEN BREAST PACKAGE
CORNSTARCH
BROCCOLI
MACADAMIA NUT OIL
TOASTED SESAME OIL
TERIYAKI SAUCE (CAN USE GF)
FRESH PINEAPPLE

1. CUT 1 PACKAGE OF CHICKEN BREASTS INTO SMALL PIECES AND PLACE IN A ZIPLOC WITH ENOUGH CORNSTARCH TO COAT GENEROUSLY.

2, POUR IN 2 TABLESPOONS OF TOASTED SESAME OIL AND SHAKE THE CHICKEN AROUND! I BUY MY OIL AT TRADER JOES BUT REGULAR FOOD STORES SELL IT NOW, TOO.

3. HEAT A FEW TABLESPOONS OF MACADAMIA NUT OIL IN THE CAST IRON PAN UNTIL HOT! ADD CHICKEN AND COOK UNTIL BOTH SIDES ARE BROWN, JUST A FEW MINS. REMOVE THE CHICKEN TO A PLATE.

4. ADD A LOT OF BROCCOLI TO THE PAN (SORRY- I DON'T MEASURE THIS PART! LOL) ALONG WITH THE BROCCOLI, ADD APPROX. 1/4C. WATER TO HELP STEAM IT. ONCE IT TURNS BRIGHT GREEN AND THE WATER EVAPORATES, RETURN THE CHICKEN TO THE PAN. (ADD MORE WATER IF PAN STARTS TO SCORCH)

5. ADD FRESH PINEAPPLE AND DRIZZLE TERRIYAKI SAUCE ON TOP TO YOUR LIKING. (I USE GF TERRIYAKI SUACE)

SERVE OVER QUINOA OR BROWN FRIED RICE!

KIWI POPS

KIWI POPS FOR BREAKFAST ARE PERFECTLY ACCEPTABLE WHEN USING DARK CHOCOLATE! (WINK, WINK)

HELLOOO CARAMEL LOVERS!

I HAD FUN CREATING THIS RECIPE!!! A BLONDIE BAR, HOMEMADE SALTED CARAMEL AND CHOPPED ROLOS!!!! A CARAMEL LOVER'S DREAM BAR! HAPPY SATURDAY!! ♥ ♥ ♥

CARAMEL ROLO BARS

PREPARE HOMEMADE SALTED CARAMEL

For the BEST Homemade Caramel:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined. COOL.

BARS:

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
1 egg
1/2 tablespoon vanilla extract

10-15 rolo candies

1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with nonstick foil.

2. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined.

3. Add the dry ingredients. Mix well.

4. Spread some of the dough evenly into the bottom of the pan. Use offset spatula to help! be patient!! Pour on a layer of the homemade caramel.. I did not use the whole batch but probably 3/4 of it. Spread on the remaining dough carefully to cover the caramel best you can. Chop the rolos and scatter on top.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely. Drizzle the top with melted chocolate if you'd like! Enjoy!