Friday, December 23, 2011

Oreo Truffles

Great recipe from the Caite + Create blog.

1 package crushed Oreo cookies
8 ounces of cream cheese
Melted chocolate for dipping

Mix crushed Oreos and cream cheese until they are the consistency of cookie dough.
Shape into balls.
Allow to set in the fridge for approx. 20 minutes
Dip into the melted chocolate and allow truffles to harden

Tuesday, December 6, 2011

The Cookie I love and hate, but mostly love

These are hands-down, the best chocolate chip cookies ever!! You will want to make them and just eat the dough, but let me warn you that if you eat all of the dough you won't taste the amazingness of freshly baked, warm soft cookies with lots of melty chocolate chips. We love them and have made them several times, we even freeze the dough in little balls so we just throw the balls on a cookie sheet and they're ready to eat in 10 minutes. That is why I hate them. They will be the destruction of any figure I ever had. But totally worth it. For now. :) 

Originally called the "New York Times Chocolate Chip Cookie," I found this recipe pinned and floating around several websites until I just knew I had to try it. 


2 1/2 sticks butter, softened
1 1/4 cups brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 3/4 tsp salt 
1 1/2 tsp baking powder
1 1/4 tsp baking soda
2 cups minus 2 Tbsp cake flour
1 2/3 cups bread flour **
2 3/4 cups semi-sweet chocolate chips (this still seems like a ton, so I used about 1 1/2 cups, do whatever you want!)

**I use regular flour in place of bread flour, but I DO use cake flour, not sure if it makes a difference or not. AND I also only use about 1 cup to 1 1/2 cups, because 1 2/3 cups always seems like too much when I make the dough


In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, one at a time until well incorporated. Stir in vanilla. 

Sift in salt, baking powder, baking soda, cake flour, and bread (or regular) flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips. 

Press plastic wrap against the surface of the dough and refrigerate at least 24 hours. (I personally can't wait that long and they taste wonderful if you bake them right away, but I also save some dough and refrigerate or freeze it for later)

When ready to bake cookies, place balls of dough onto cookie sheets lined with parchment paper. Bake @ 350 degrees for 10-11 minutes, or until edges are golden brown. DON'T wait until they all  look golden brown or it'll be too late! Just take them out when the centers still look slightly gooey, and let them sit outside the oven on the still-hot cookie sheet if they need to be a little more baked. The key is to not over-bake them! 

You're welcome for introducing you to the best cookie of your life. :) 

The Easiest, Yummiest Beef Stew

Originally named "Lazy Day Beef Stew," I got this recipe from It is soo easy to make, and tastes delicious! Everyone loves it. Just don't worry about all the sodium going into it. It's worth it! 


2 pounds beef stew meat
1 small bag baby carrots
3 stalks celery, chopped
8-10 red potatoes, chopped (I really only use 3-4)
1 onion, chopped
1 pouch Au Jus gravy mix
2 pouches brown gravy mix
1 pouch ranch dressing powder
3 cups water
* I've also added a packet of beef stew seasoning if I happen to not have ALL of the other seasoning packets, and it's turned out great!

Directions: Throw it all in the crockpot in the morning, stir until mixed. Set crock pot to low and don't even worry about it for 6-8 hours.  You can also cook this faster without a crock pot, just throw it into a pan on the stove and simmer/boil for a couple of hours.Yay for easy dinners!

Thursday, December 1, 2011


Just want to post a link to a wonderful breadstick recipe with suggestions and pictures and everything! Here it is:
Hope this works! If not, go to it from my blog list - you'll love it!

Saturday, November 26, 2011

Key Lime Pie

(Photo courtesy of

This pie is soooo good!
Quick and easy to make too.
Recipe from our friend, Mark Long.

4 egg yolks
1 can sweetened condensed milk
3 ounces key lime juice
Graham cracker pie crust
Cool Whip
Optional: Lime slices for garnish

Beat the egg yolks and milk together
Slowly stir in the key lime juice
Pour into graham cracker crust
Bake at 350 degrees for 10 minutes
Garnish with lime slices and top with whipped cream

Monday, November 21, 2011


Soooo, not sure where this recipe is from and we've never actually made it, but meatloaf is on the menu for tonight and Brooks e-mailed this recipe. I'll try and remember to let you know if it's any good!


1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Update after dinner:
Great recipe! Sooo easy to make. Wondering why the brown sugar and ketchup go underneath the loaf, but everything tasted great! Kids wouldn't even taste it but that's not surprising. (Aiden actually said he was going to donate his to starving children in China.) Brooks says the recipe is from

Wednesday, November 16, 2011

A fun, creative, and delicious website, called Buns in my Oven, is having a giveaway for a $100 Visa gift card! Just head on over to hear all the official rules and ways to enter!

Tuesday, October 11, 2011

Creamy Lime-Cilantro Ranch Dressing
Recipe by Our Best Bites 
1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Herdez. Herdez brand is a lot spicier than any of the others I’ve tried. Even their medium green salsa is way too spicy for my liking. There’s no way I could put the whole 1/4 C in my dressing like the recipe calls for (but then again, I’m a wuss.) I like to buy La Costena (pictured below) because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you’re not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you’re getting into!

Tuesday, September 13, 2011

Honey Lime Chicken Enchiladas

Dinner tonight was a success! These delicious honey lime enchiladas have been passed around the internet quite a bit lately, but the site I copied it from is It is a wonderful recipe blog, everything I've made from that site has been amazing. Now go make these immediately! They're so easy, and I didn't even use a crock-pot, I just cooked the chicken in a pan, then sauted the onion/garlic/chili powder for a few minutes with the cooked chicken. Then I marinated the lime and honey in the chicken mixture in the same pan for about an hour. Then roll the chicken mixture and cheese in tortillas, top with enchilada sauce and bake. And then come tell me how much you love me for telling you to make this. Oh, and I didn't worry about not having chicken broth- just a little water and chicken bullion worked fine!


1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

*If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

Thursday, August 25, 2011

Dirt With Worms

(Pictured is dirt with bears since the store was out of worms)

This the the best dirt you will ever eat!
Recipe originally from Adjusted for our tastes.

1 pkg. gummy worms
2 pkg. chocolate pudding
3 1/2 c. milk
1 package Oreo cookies
1 package Grasshopper cookies

8 oz. cream cheese
1 1/2 c. confectionery sugar
3/4 c. butter
1 tsp. vanilla
12 oz. Cool Whip

Mix the pudding and milk together.
Whip in the cream cheese, sugar, butter and vanilla.
When mixed, fold in the Cool Whip.

In separate dish, crumble the cookies and mix the two kinds together.
In serving dish layer cookies, then pudding mixture and worms.
Repeat the layering process until all of the ingredients are used.
Make sure to finish with a layer of the crumbled cookies.

Chill until ready to serve.
Looks beautiful in a tall glass serving dish!

Friday, June 24, 2011

Ice Cream Sandwich Cake

Okay, so technically this isn't even a recipe. It is so easy and there is absolutely no cooking involved!


Approx. twelve ice cream sandwices
1 tub Cool Whip
Favorite candy bars and/or sliced fruit for toppings (strawberries, kiwi)

Take each ice cream bar out of its wrapper and place them next to each other on a cookie sheet. Do this until the entire cookie sheet is full with no spaces in between. Kind of like putting together a puzzle.

Frost your ice cream bar "cake" with a layer of Cool Whip.
Sprinkle the top with your favorite crushed candy bar.
Another option would be to layer the top with sliced fruit.

Soft Pretzels

Soft Pretzels
Recipe adjusted for us, but I found it on who got it from who got it from someone else.
Yes, this recipe has been passed around a lot.

1 pkg active dry yeast (or 2 1/2 tsp.)
2 TBS brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all purpose flour
1 cup bread flour
2 cups warm water (110 degrees)
2 TBS. baking soda
5 TBS melted butter
2 TBS coarse kosher salt
parchment paper

If you don't have parchment paper, you can spray your cookie sheet instead. Just remember to spray it between each batch. 


In mixer, dissolve yeast, brown sugar and salt in a 1 1/2 cups warm water. Stir in flour, and knead dough (we used our mixer) for 6-8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8" square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape and dip into the baking soda solution pan. Place on parchment covered cookie sheets, and let rise for 20 minutes.
Bake at 450 for 8 minutes or until golden brown. Brush with butter and sprinkle with coarse salt, garlic salt or cinnamon sugar.

OVEN ADJUSTMENTS: Our oven runs REALLY hot, so I had to adjust the recipe and cook the pretzels at about 390 degrees for 6 minutes to get them perfectly soft instead of hard rocks. Adjust the time and temp. for your own oven to get them just right!

Thursday, April 21, 2011

Oatmeal Chocolate Chip Cookies

This is our favorite cookie recipe!

Recipe from MaJo
Makes 4 Dozen

1 cup (2 sticks) butter or margarine
1 cup brown sugar
1/2 cup granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oatmeal
chocolate chips

Preheat oven to 350 degrees
Blend ingredients in this order:
1st butter and sugar
2nd eggs and vanilla
3rd dry ingredients

Stir until mixed well.
Bake at 350 degrees for 8-10 minutes
(Ovens vary, but we never bake these longer than 8 minutes.)
Make sure not to overcook or they lose their soft, chewy texture.

Wednesday, January 5, 2011

Simple Zucchini Quiche

Another recipe from Cheeky Kitchen! I made a few changes to her original recipe, but mostly it's the same. I make it for dinner,  not breakfast, and it's a great warm comfort food. 


- 6 eggs
-1/2 cup heavy whipping cream
-1/4 cup flour
-1 tsp. salt
-2 cups zucchini (about 2 zucchinis), peeled and cubed
-1 small red onion, finely diced
-1 1/2 cup asiago cheese, grated (I use parmesan cheese for the same overall taste)
- 1 tablespoon oregano
-1 prepared whole wheat pie crust (yes, I buy mine in the pre-made rolls section, with the refrigerated cinnamon rolls, etc)


In a large bowl, whisk together, the eggs, cream, flour and salt until smooth. Fold in the other ingredients until well mixed. Pour into prepared pie crust (pie crust should be put in the pie pan already, just so you know). Cook in an oven preheated to 400 degrees for 35-40 minutes, or until the center of the quiche is fully set. 

Homemade Mac N' Cheese

This recipe is MMMM MMM Delicious! It comes from the ever so lovely Cheeky Kitchen, which is just about the most magical food blog ever. Make it, use all the good cheeses the recipe calls for, and you will thank me. 


: 1 (16-ounce) package macaroni

: 1 cup milk

: 2 Cups chicken broth

: 2 cups Sharp cheddar cheese (SHARP!)

:1 cup swiss cheese, grated (or just cut into smaller pieces if you buy it sliced)

: 1 cup monterey jack cheese, grated

: 8 ounces (1 package) cream cheese, cubed

: 2 tsp. onion

: 1/2 cup flour

: 1/2 cup bread crumbs (I added this for a crunchy topping)


In a large bowl, stir together the macaroni, milk and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two  minutes of cooking time to brown up the top part. When out of the oven, stir to get all cheeses mixed good and gooey! Enjoy!