Archive for February, 2011

To kick of my birthday week, these little morsels were created. The sad thing is that they are so easy I was mad at my self for not making them sooner.

The first thing I thought and said out loud, when I tried one was “Where have you been all my life?”.

I know I have said it a few times before….but THESE are by far, hands down A-M-A-Z-I-N-G. So good that I should probably put a disclaimer on them.

Disclaimer: These are highly addictive and out of this world good. Eat under supervision.

There I hope that helps.

Here we go……are you ready……..This is your main ingredient.

Pour about 3 cups of oil into a pot/sauce pan

Take the Cinnamon Rolls out of the tub and cut into quarters. I found using a pizza slicer works really fast.

Once your oil has heated (to about 350)…carefully place your pieces into the oil.

Cook/Fry for 10 seconds and turn it over and cook/fry for 10 more seconds. Remove and place on a paper towel lined plate to drain.

In a small bowl combine sugar and cinnamon. Roll around each piece to coat.

In another small bowl scoop out your icing and microwave for 10 seconds. If you have the regular icing (not the vanilla almond) just at 2 tsp of vanilla and 1 tsp of almond extract.

Drizzle over doughnut bites

There you have it. Super easy and insanely delicious.

Now you see it…..

Now you don’t.

Cinnamon Roll Doughnut Bites

Ingredients

• 1 can (12.4 oz or 8 count) Refrigerated Cinnamon Rolls
• 3 cups veggie oil
• 1 tsp vanilla
• ½ tsp almond extract
• ½ cup sugar
• 1 Tbsp cinnamon

Directions

1. Heat oil to about 350
2. Remove rolls from container. Set icing aside
3. Cut each roll into quarter.
4. Gently and carefully place each quarter in the hot oil. Fry for 10 seconds and turn. Fry for 10 more seconds and remove.
5. Place on a paper towel lined plate to drain.
6. In a small bowl combine sugar and cinnamon.
7. Once all pieces have been cooked, roll in cinnamon and sugar mix.
8. Place icing in another small bowl and microwave for no more than 10 seconds. Add vanilla and almond and mix.
9. Drizzle over bites and dig in.

This is defiantly one of my top 10 recipes. It has my love of carbs and cheese combine with some chicken so I don’t feel sooo bad. And it is super easy.

Here we go.

Place your shredded chicken in a bowl and add your sour cream (or I like to use Greek Yogurt), 1/2 a cup of your cheese and cilantro. Give it a good mix to combine. This is where it gets fun. Add 1/4 cup of buffalo sauce. Yummmm, huh

Now I didn’t have any fresh Cilantro left so I used this amazing little thing. Just use the same amount as you would fresh cilantro.

Now….Boil your Manicotti noodles in some salted water; remove and let cool.

Time to Stuff.

Just take a Manicotti shell in one hand and a spoon full of the chicken mix and gently stuff it in. Do this until it is full. Tuck away into a casserole dish.

Lets move on to the cheese sauce shall we….

In a medium sauce pan/pot melt your butter. Once melted add your flour and mix it all up. Add cream and whisk until there are no lumps. Add remainder of buffalo sauce (3/4 cup) and stir some more. Add your cheese and salt and pepper to taste. And Pour over the stuffed noodles.

Pop in oven for 30 min or until bubbly.

Remove and let cool for about 5 min. Serve.

Manchilada

Ingredients

• ½ pkg (4 oz) Manicotti shells
• 1 rotisserie chicken, shredded
• 3 Tbsp Cilantro, chopped
• ½ cup sour cream (or Greek yogurt)
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups heavy cream
• 2 ½ cups cheddar cheese, shredded
• 1 cup buffalo sauce (or Franks hot sauce)

Directions

1. Preheat oven to 350
2. Cook manicotti shells in salted boiling water until al dente. Remove and set aside to cool
3. In a large bowl combine chicken, cilantro, sour cream and ½ cup cheese. Add Salt and Pepper to taste.
4. Mix in ¼ cup buffalo sauce.
5. Grab your cooled Manicotti shells and gently stuff chicken mix inside.
6. Place in a 9×9 casserole dish.
7. In a medium sauce pan/pot melt butter over medium heat. Once melted add flour and mix.
8. Add cream and whisk until there are no lumps. Add remainder of buffalo sauce (3/4 cup) and stir some more.
9. Add your cheese and salt and pepper to taste.
10. Pop in oven for 30 min or until bubbly.
11. Remove and let cool for about 5 min. Serve.

Ok, so I may just have a problem. I can not stop putting brownies into things….I just cant.

One of my all time favorite cookies is Oatmeal. Whether it be oatmeal chocolate chip or oatmeal raisin. I just love them.

So here is the newest member of the brownie addition family.

Here is your line up…..

First, start with your brownies. Bake according to package. Once cooled cut into 2 inch squares.

Then combine your butter and sugar in a large bowl. Add your eggs, and vanilla and pumpkin (the secret ingredient…shhhh don’t tell).

Put all you dry ingredients into a gallon size bag (flour, oats, baking soda, cinnamon, salt) Ziploc and give it a good shake.

Slowly incorporate your dry into your wet ingredients and mix until fully combine.

Fold in your chocolate and cinnamon chips.

Using a cookie scoop (aka my best friend) scoop out about 1-2 Tbsp of dough onto a lined cookie sheet. Top with a brownie square and gently smash down.

Top with another scoop of dough and gently smash to cover brownie.

Bake at 350 for 12-14 min. let cool about 10 min and remove to cooling rack to cool some more.

Oatmeal Chocolate Chip Brownie Cookies

Ingredients

• 1 cup brown sugar
• ¾ cup butter, softened
• 2 eggs
• ½ cup canned pumpkin
• 3 tsp vanilla
• 2 cups flour
• ¾ cup oatmeal
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 1 bag chocolate chips (12 oz)
• ½ cup cinnamon chips
• 1 box brownie mix, prepared according to package (additional ingredients are typically eggs, water and oil)

Directions

1. Preheat oven to 350
2. Prepare brownies according to package directions. Let cool and cut into 1 ½ inch to 2 inch squares.
3. In a large bowl cream butter and sugar together.
4. Add eggs, pumpkin and vanilla. Mix until fully incorporated.
5. In a gallon size Ziploc bag combine dry ingredients (flour, oatmeal, baking soda, salt, cinnamon). Shake it to mix it all up.
6. Slowly incorporate flour mix into butter mix.
7. Stir in chocolate chips and cinnamon chips.
8. Place a large cookie scoopful of dough on a lined cookie sheet. Top with Brownie Square and give it a gentle smash.
9. Add another large scoop on the top.  Gently press and enclose brownie with dough. The dough is a bit sticky so beware. I didn’t completely en-robe my brownie. Just made it more of a sandwich.
10. Bake for 12-14 minutes.  Remove and let cool for 10 minutes before removing from baking sheet.  They may look a bit dough-ie but they are done. If you would like them a bit more done pop in for a few more min.

I have been blessed with some of the most amazing and defiantly most beautiful sister-in-laws out there. I look up to these ladies and aspire to be as wonderful as they are. I am sure it is all how they were raised. There mother (my mother-in-law) is super woman.

Now that I have gushed about my family….here is a recipe I got from one of these gorgeous ladies. I have never been a huge fan of Oriental salads but when she brought this to a family dinner I hounded her for the recipe (I’m sure by the end of the night she wanted to punch me

Here is your line up…….

(the dinosaur nudges really help round it all out

First break up the Ramen noodles and spread them out on a cookie sheet,

Toss them in the oven with your chicken nuggets (heat your oven according to what is says on the nuggets box, mine was to 425). Watch them so they don’t burn. You just want to toast them. It takes about 10 min.

Now chop up your cilantro and green onions and add them to the large bowl with you romaine lettuce.

Now for the dressing….in a medium bowl add all your dressing ingredients (oil, sugar, vinegar, dry mustard, soy sauce, celery salt). And give it a good whisk, until fully combine.

Once your nuggets are done add to the bowl with the lettuce mix. Top with toasted Ramen noodles and drizzle on the dressing.

See the dinosaur nuggets really help

Oriental Salad

Ingredients

• 1 bag Romaine lettuce ( 10oz)
• 1 bunch cilantro
• 1 bunch green onions
• 1 pkg Ramen noodles (3oz)
• 1 cup olive oil
• ¼ cup sugar
• ¾ cup apple cider vinegar
• 2 tsp dry mustard powder
• 1 ½ Tbsp Soy sauce
• 2 tsp Celery salt
• 10 chicken nuggets

Directions

1. Preheat your oven according to the directions on your chicken nuggets box. Mine was to 425.
2. Break up your ramen noodles and spread out on a cookie sheet. Pop in the oven along with your chicken nuggets.
3. Cook nuggets according to directions on package. Watch noodles they only take about 10 min. You just want them golden brown. Remove and set aside.
4. In a large bowl add your romaine lettuce.
5. Chop up your green onion and cilantro and add to the bowl.
6. In another bowl add the oil, vinegar, mustard powder, soy sauce and celery salt. Whisk until it comes together.
7. Once nuggets are done remove and add to the bowl with the lettuce mix. Top with Ramen noodles and drizzle on dressing.

So the next thing I made with my Wonton Wrappers has by far been my favorite thing. These little treats are out of this world. They are sooooo fast to make and incredibly easy. Perfect for a quick impromptu get together.

First you start out with your brownies.Prepare and bake them according to the box instructions. Typical additional ingredients may include eggs, water and oil.

After your brownies have cooled and been cut into 1 1/2 – 2 inch squares it is time to begin. First set up…..Get your wrappers out and a small bowl of water (to help seal the wonton). Then place one of the squares in the middle and wet all 4 sides of the wrapper. Next, take one corner of the wrapper and fold it so it meets the diagonal corner. Do the same with the other corners. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers or brownies.

Heat your oil in a medium pot. Once oil is hot (I test mine with the end of a wooden spoon. Once it forms bubbles on the side of the spoon it is ready) place one wonton at a time into the oil.

Watch them, they only takes about 10 seconds

Remove and let drain on a paper towel lined plate.

Enjoy warm.  These are sooooo good. Drizzle some Carmel over them and you will be in heaven.

Brownie Wontons

Ingredients

• 1 box brownie mix, prepared according to package (additional ingredients are typically eggs, water and oil)
• Wonton Wrapers
• 2 cups veggie oil
• ½ cup water

Directions

1. Prepare brownies according to package directions. Let cool and cut into 1 ½ inch to 2 inch squares.
2. Take 1 wonton wrapper and place one brownie square in the center. Moisten the edges of the wrapper with a bit of water.
3. Take one corner of the wrapper and fold it so it meets the diagonal corner. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers or brownies.
4. Heat your oil in a medium pot. Once oil is hot (I test mine with the end of a wooden spoon. Once it forms bubbles on the side of the spoon it is ready) place one wonton at a time into the oil.
5. This only takes about 10 seconds so watch them. Once they start to turn golden brown scoop out and place on a paper towel lined plate.
6. Serve warm with some Carmel or fudge.

The other day while at the store, on a splurge I bought some wonton wraps. I thought…I’m sure I can do something with these….And boy o’ boy my mind hasn’t stopped going.

Here is the first thing I came up with. These are delicious warm or cold.

Here is your line up…..

Simple enough right????

First thing…..Preheat your oven to 375. Next set up. Get a small bowl of water ready (about 1/2 cup).

In a bowl mix the contents of the can of cherry pie filling and 2 tsp of almond extract. Now put about 1 Tbsp- 1 1/2 Tbsp of the Cherry Pie filling mix in the center of 1 wrapper.

Dip your finger into the bowl of water and wet all sides of the wrapper and top with another wrapper. Use a fork to seal and transfer to a lined baking sheet. In another small bowl gently whisk one egg white and 1 Tbsp of water to make an egg wash. Using a pastry brush, brush the egg wash on each wonton.

Pop in the oven and bake for about 12-14 min. Remove and let cool just a bit.

Serve warm. Amazing with a scoop of vanilla ice cream.

Cherry Pie Wontons

Ingredients

• 1 can (21 oz) Cherry pie filing
• 2 tsp almond extract
• 26 wonton wrappers
• 1 egg white
• 1 Tbsp water

Directions

1. Preheat your oven to 375
2. Mix cherry pie filling and almond extract in a bowl.
3. Take one wanton wrapper and top with about 1 Tbsp of cherry mix in the center.
4. Use a little bit of water to wet your finger and run it along the edges of the wrapper. (you may need to dip your finger in the water a few times).
5. Top with another wrapper and seal with a fork.
6. In another small bowl combine egg white and water. Mix well to make a egg wash. Using a pastry brush, brush each pie with egg wash.
7. Pop in the oven for 12 min.
8. Remove and let cool a bit.  Eat while warm or cold

So after the OMG cookie and the triple chocolate OMG cookie, I still had a few brownies left over. And to honor my wonderful…..beautiful sister on her birthday we had to make cake.  Sooooo why not cover the brownies in cake!!! Seems like a logical next step.

Here is your line up……

Make your brownies (or use left overs) as the package says so…….of course have a tester test them for any poison

Put your brownie (about 1 inch x 1 inch) into a liner in a pan. Preheat your oven to 350.

Make your cake mix as the box says (water, eggs and oil….I substituted butter for oil since I didn’t have any). Pour about 1/3 cup into each cup and over each brownie.

Bake for about 17-19 minutes, or until it is done. Remove and let cool.  Once completely cooled top with your favorite icing (I used the last of my butter in the cupcake so I had to use the store bought tub…..I just added 2 extra tsp of vanilla, 2 of almond extract and 1/2 a cup of powdered sugar and some red sprinkles, because they are fun).

Hope you enjoy!

Cherry Covered Brownie Cupcakes

Ingredients

• 1 box brownie mix, prepared according to directions (typically eggs, oil and water are needed)
• 1 box Cherry Chip cake mix (18.25 oz)
• 1 ¼ cup water
• 1/3 cup butter, melted
• 3 eggs
• 1 tub butter cream frosting ( 16oz)
• 2 tsp vanilla
• 2 tsp almond extract
• ½ cup powdered sugar
• Sprinkles (optional)

Directions

1. Preheat oven to 350. Line your cupcake tin.
2. Place a 1 inch x 1 inch brownie into each cupcake liner
3. In a large bowl combine cake mix, water, eggs and butter.
4. Pour about 1/3 cup of batter over each brownie. Once all cups are full gently shake to make sure the batter gets all around the brownie.
5. Cook for 17-19 minutes or until done.
6. Remove and let cool.
7. Once completely cool frost. In a medium bowl scoop out the butter cream frosting and add the vanilla, almond extract and powdered sugar. Mix until completely combine. Add desired sprinkles if wanted.
8. Pipe onto cupcakes and devour.

There is no secret about my love for all things cheesy and charbo-lishous. I would take a bowl of cheesy, saucy pasta over a cookie any day…..well almost any day.

This recipe has been in my weekly rotation since I learned how to make it. At least once a week we have this or some form of it. I LOVE this. Partly because it is so easy and can be made ahead of time. But mainly because it is so amazing.

Here is your line up…..

First, cut up and cook your prosciutto. Cook until it starts to get to that crispy goodness stage.

Now in a large bowl add all your ingredients and mix well. Add 1/2 of your Parmesan cheese and mix some more.

Pour into a 9×9-baking dish.

Slice up you fresh mozzarella (you can find this in most all grocery stores next to their specialty cheeses). And stuff it into your pasta. Save about 5 slices for the top.

Top with remaining Parmesan and reserved mozzarella.

Bake at 375 for 30 minutes, covered. Remove cover and continue to cook for 5-10 minutes, or until cheese begins to brown and sauce bubbles.

**Note: I highly recommend baking on top of a cookie sheet to catch and spillage. Not fun to find next time you go to cook in you oven**

Remove and let stand for 5 min. Serve.

Enjoy with some crusty garlic bread and a crisp salad.

Ziti

Ingredients:

• 3 oz prosciutto, chopped
• ½ box (8oz) Ziti, cooked
• 1 ball (8 oz) fresh mozzarella
• 1 jar (24 oz) Sauce (preferably home made)
• 4.5 oz Parmesan cheese, shredded

Directions:

1. Preheat oven to 375
2. Over medium heat cook chopped prosciutto until crispy (about 5 min).
3. In a large bowl combine ziti, sauce, cooked prosciutto and ½ of the Parmesan cheese. Stir until fully combine.
4. Pour into a 9×9-baking dish.
5. Cut up fresh mozzarella and shove into pasta. Reserve 5-6 slices for top.
6. Top with remaining mozzarella and Parmesan.
7. Cover and cook for 30 min. (Note: I highly recommend placing on top of a cookie sheet to cook. This will help to catch any spillage)
8. Remove cover and cook and additional 5-10 min, or until cheese on top is fully melted and pasta is bubbling.
9. Remove from oven and let cool for 5 min. Serve.

This is the version my son came up with. It is just like the ones from the OMG cookie and from Picky-Palate.com; only difference is the amazing exterior……..CHOCOLATE CHOCOLATE CHIP.

So sinfully good.

First make your brownies (or used some leftover ones)

Now on to the cookie. Just like any cookie, cream your butter and sugars.

Add your eggs, vanilla and almond and mix until completely combine.

Now add your dry ingredients (flour, salt, baking soda, cocoa). I put all my dry ingredients into a gallon size Ziploc bag, give it a good shake and snip the tip and pour it in. It helps not dirty a bowl and helps it slowly incorporate. Just a little tip

Now stack one large scoop of dough on top of a brownie (about 2 inch by 2 inch) and a large scoop on the bottom.

Now smash and seal the sides.

Bake in a 350 oven for about 8-10 minutes. Remove, let cool and transfer to a cooling rack to try and let cool some more….if you can wait.

Pure gooey goodness…..

The Triple Chocolate Cookie

(Adapted from Picky-palate.com)

Ingredients

• 1 box brownie mix, prepared according to directions on box (typical additional ingredients are water, oil and eggs)
• 1 cup butter, softened
• 1 Cup sugar
• 3/4 Cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp Almond Extract
• 1 ¾ Cup flour
• ¾ cup cocoa powder
• ½  tsp salt
• 1 tsp baking soda
• 1 bag (12 oz) mini chocolate chips

Directions

1. Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.
2. In a large bowl, beat the butter and sugars until light and fluffy.  Add eggs, vanilla and almond extract; continue to beat until well combined.
3. Place flour, cocoa powder, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients.
4. Gently stir in the mini chocolate chips until fully incorporated.
5. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.

So after the Peanut Butter Oatmeal Pancakes, that were a huge hit here, the creativity juices kept going.

Every time I go to the store I make it a point to go down the baking isle. I will always try to buy something new. These were my new purchase this week. I will defiantly be purchasing more. The possibilities are endless.

Here is your line up……..

First, cut your apple into sections

Then take a hand grater and grate each section….be careful not to grate your fingers.

In a large bowl combine all your dry ingredients (flour, salt, oats and baking powder)

Then add your wet ingredients (apple, honey, eggs, vanilla and milk)

Stir until well combine

Add your Cinnamon Chips and stir in

Then butter your preheated (300) skillet, pour (1/3 cup of batter), cook (about 2-3 min), flip and cook some more (about 2-3 more min).

Done. Stack and enjoy with some syrup.

Apple Cinnamon Chip Pancakes

Ingredients:

• 1 ½ cups flour
• ¾ tsp baking powder
• ½ cup quick oats
• ¼ tsp salt
• 1 Tbsp Honey
• 1 apple shredded (about 1 cup)
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• ¾ cup cinnamon chips

Directions:

1. Preheat your griddle or pan (I preheated mine to 300)
2. Slice apples and remove core.
3. Using a fine grater, grate apples
4. Add your honey, eggs, vanilla and milk and mix until the milk is incorporated.
5. In a large bowl combine your dry ingredients (flour, baking powder, oats and salt). Gently stir until combine.
6. Add your apple mix to your dry flour mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
7. Stir in your cinnamon chips
8. Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
9. Cook until bubbles start to form and flip.  Cook for about 2 more min. Remove.
10. Serve with syrup and enjoy.