Friday, February 14, 2014

Chocolate Rolo Cookies

I have a special Valentine treat for you. If you are scratching your head over what simple sweet treat to make today or any day, then make these awesome cookies. Chocolate and caramel make such a perfect match. These cookies are made with a cake mix, what could be easier?


Chocolate Rolo Cookies
 1 box Devils Food Cake mix
2 eggs
1/3 cup oil
1 teaspoon vanilla extract
1 bag of Rolo candies
1/2 cup powdered sugar, for dusting
Preheat oven to 350º. Unwrap 36 rolo candies and set aside. Mix cake mix, oil, eggs, and vanilla together in a medium bowl. Take a small amount dough and roll into a ball and then press one rolo into the center and form a ball around it. Use just enough cookie dough to cover the rolo. Repeat with remaining dough and Rolos. Place on parchment lined cookie sheet and bake for 7-9 minutes. Cool on a cooling rack and dust with powdered sugar before serving.
Recipe found at My Life as a Mrs. 
 Happy Valentine Day!

Saturday, February 8, 2014

Lemon Chicken Pasta

This is a recipe that I found on Pinterest and have made it several times for my family. To say that this recipe was a success would be minimizing the love that my boys have had for this dish. This is requested more than almost any dish that I have found on Pinterest. They love this dish! I do as well. In fact, I have been trying to get a good photo of this dish, but they hover around the kitchen when I make this and as soon as it looks like it is done, they are standing there with plates. Like they are from the movie Oliver. "Please sir, can I have more?"  Ha ha!

Lemon Chicken Pasta
4 grilled Chicken breasts (I like to season them with Italian seasoning when grilling), chopped
1 lb. cooked cavatappi noodles- they are a noodle in a spiral shape, you could also use Penne
4 Tbsp. butter
3 lemons
3/4 cups whipping cream
1/4 cup half and half
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
1/2 cup fresh basil, chopped
Cook pasta in large pot, drain. In same pot, melt the butter. Whisk in the juice of all three lemons. Stir in the whipping cream and half and half. Cook until hot. Add the Parmesan cheese and stir until melted. Season with salt, pepper and 3/4 of your basil. Stir in the pasta and chicken. Sprinkle the remaining basil on top. Yum!
I found the recipe at Lil' Luna

Tuesday, January 28, 2014

Vanilla Pudding Chocolate Chip Cookies

I have found the world's best chocolate chip recipe. I am sitting here hen-pecking the computer, trying not to get my chocolate smeared fingers on my keys. You think I am teasing, but you will know I am serious when you try these amazing cookies. I know there are like a million recipes for the humble chocolate chip cookie, but this one has vanilla pudding mixed in and two kinds of chocolate chips. That is what makes these so spectacular!

 Vanilla Pudding Chocolate Chip Cookies

1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
3.4 oz package instant vanilla pudding- you will not make the pudding, just use the powder
2 eggs
1 1/2 t vanilla
2 1/4 cups flour
1 t baking soda
1/4 t salt
2 cups chocolate chips (Semi-sweet and milk chocolate)

Preheat oven to 350°. Mix together butter and sugars until creamy.  Add the pudding, eggs and vanilla and mix again.  Add the baking soda and salt and mix one more time.  Add the flour and mix until combined. Stir in the chocolate chips.  Drop by tablespoonful full and bake at 350° for 8-10 minutes.  Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.
So go grab yourself a glass of milk and a couple of these cookies....they make a cold afternoon so much sweeter!
I found this recipe here.

Saturday, January 11, 2014

Chicken Yakisoba

 I have never had yakisoba, nor do I really know what it is. I do however love a good stir-fry, and to me, that is really all that this recipe is. A good stir-fry made with noodles. Ramen noodles, to be exact.
Since it is January, I have joined millions of others in making a resolution for the new year. This recipe helps me in a couple of my resolutions. It is a cheap recipe to make, especially since it has ramen noodles in it. It is full of veggies, which means it is healthy and good for you. So by making this recipe, you will help your budget and be healthier! Or at least it is a step in the right direction!

Chicken Yakisoba

                                                   1/2 head green cabbage, sliced thinly
1 medium yellow onion, sliced thinly 
2 medium carrots, shredded 
1 small crown broccoli, cut into small pieces 
2 inches fresh ginger, finely grated
3 large chicken breasts, sliced thinly 
2 Tbsp vegetable oil
2 (3 oz.) packages ramen noodles (seasoning packets discarded)
1 tsp sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp ketchup
1/2- 1 Tbsp sriracha hot sauce
1 Tbsp sugar
Prepare the noodles, drain after cooking for 3 minutes. Toss with the sesame oil. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken and cook until no longer pink. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted, about 5-10 minutes..
In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through.
Recipe credit to Budget Bytes.

Saturday, November 23, 2013

Cinnamon Bun Caramel Corn

Ask my friends, I happily share recipes with anyone who asks. There is not really a point in a home cook keeping a recipe a secret. That being said, I almost didn't want to share this recipe with you. I think I could become a rock star with this recipe! Just kidding! It takes caramel corn to a new high.  This is one that you should just go make. Like right now. You will thank me. Your family will thank me! To give credit where credit is due, I found this recipe in Our Best Bites cookbook, page 257.

Cinnamon Bun Caramel Corn

12 cups popped popcorn (about 1/2 cup un-popped kernels, popped)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark

Preheat oven to 250º. Place popped popcorn and pecans in a large bowl, set aside. Combine brown sugar and cinnamon in a  large microwave safe bowl. Mix well. Chop the butter into chunks and place on top of the brown sugar. Pour corn syrup on top of the butter. Microwave on high for 30 seconds and stir. Return to microwave and cook on high for 2 minutes. Remove and stir. Microwave for 2 more minutes, and stir. Add vanilla and baking soda, stir to combine. Pour the caramel mixture over the popcorn mixture. Stir very well so it all can be coated in caramel. Spread the popcorn on to a foil lined baking sheet. Place in the oven and cook for 30 minutes, stirring every 10 minutes. Remove pan and spread the hot popcorn out onto parchment paper or waxed paper. Melt the almond bark in the microwave according to package directions. Drizzle over the caramel corn. Once the almond bark has hardened, break the popcorn into chunks.
* You might want to hide a stash away, I speak from experience. My kids inhaled this popcorn!

Monday, October 7, 2013

New Mexico Green Chile

It has been getting cooler around here in Utah. I have been craving soups and stews lately. I found this recipe on Pinterest and was hoping that it would be good. It was perfect. Slightly spicy, hearty and so flavorful. I served it with fresh cooked tortillas, which serve as a perfect utensil for scooping up every last drop of this green chile.

New Mexican Green Chile
3 Tablespoons Oil, Divided
4 pounds Pork Loin, Trimmed And Cubed
1 whole Large Onion, chopped
1 Tablespoon Garlic, chopped
2 cans (14 oz.) Chicken Broth
1 can (14.5 oz.). Petite Diced Tomatoes with Chipotle
2 cans (27 oz.) Whole Green Chiles, chopped
1 can (10 oz.), Original Rotel Diced Tomatoes With Green Chilies
¼ teaspoons Celery Salt
⅓ cups Flour (for Thickening)
½ teaspoons Salt, Or To Taste
¼ teaspoons Pepper Or To Taste

Heat a large Dutch oven or sauce pot over medium high heat. Add two tablespoons oil. Sear pork cubes in batches. Season with salt and pepper each batch after the meat sears. Spoon the cooked pork to a plate and set aside.
Add remaining oil and saute onion until translucent. Add garlic and cook until fragrant, about 1 minute. Add the chicken broth being sure to scrape up the brown bits in the pan as you pour it in. Add the pork back into the pot. Add cans of tomatoes, chopped chiles, Rotel and celery salt and simmer for 3 hours until pork is fork tender. You can also pour the ingredients into a crock pot and cook on high for 3 hours if you can't be home.
Just before serving, take out a cup, or so, of the liquid and whisk with flour to make a smooth, thin paste. Stir this mixture back into your pan and simmer for about 5 minutes to cook down the flour. Stir several times to prevent sticking on the bottom.

recipe from

Tuesday, May 7, 2013

Chopped Thai Chicken Salad

I am not going to lie to you all. I love eating super savory and wonderfully bad for you foods, just as much as anyone,  but I also like to find recipes that are good for you and are super tasty. During the warmer weather, I also like recipes that don't heat up my house any more than it already is. This recipe that I found on Pinch of Yum is scrumptious. I was drawn to it because I love chopped salads. I also love almost any food that is Thai/Chinese/Japanese. They have such wonderfully fresh flavors! I did alter her recipe though, tailoring it to fit my family and their eating preferences.
Chopped Thai Chicken Salad
1 small head cabbage, chopped
4 carrots, shredded
1 bunch cilantro, chopped
1 bunch green onions, chopped
1/2 cup roasted peanuts, chopped
1 rotisserie chicken, meat removed and chopped
1 can Mandarin oranges, drained

2 cloves garlic, minced
1/2 jalapeno, diced very fine
2 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp fish sauce
1/4 cup peanut butter
1/4 cup water

Whisk dressing ingredients together until smooth. Toss salad ingredients together in large bowl, holding the peanuts aside if you have picky eaters who would prefer a salad sans nuts. Toss with dressing, and sprinkle with peanuts.

Recipe adapted from Pinch of Yum