Sunday, November 30, 2014

Red Wine and Goat Cheese Risotto with Carmelized Mushrooms

Oh. Em. Gee. That's really all I have to say for this recipe. I could've eatn an entire saucepan of this stuff. It was so. Good. You need to make this. Like yesterday. You won't be disappointed.

Risotto can be intimidating. I know I was scared the first time I made it. But honestly, it's super easy. The worst part is that it's a bit time consuming as you have to stir it a lot, but it's not that bad! Even with that, this dish is totally worth it.

Red Wine and Goat Cheese Risotto with Caramelized Mushrooms-adapted from How Sweet It Is
Total Time: 30 Minutes
Serves 4

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 3 cups sliced mushrooms
  • 3 garlic cloves, minced
  • 1 1/4 cups arborio rice
  • 1 cup red wine
  • 3-4 cups chicken broth
  • 6 ounces goat cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large skillet, heat one tablespoon oil and one tablespoon butter over low heat, then add mushrooms. Let caramelize for 10-15 minutes.

While the mushrooms are cooking, heat a large saucepan over medium heat and heat the vegetable oil and butter. Add garlic and stir for 30 seconds. Add rice, tossing to coat in butter and oil and stir for 3-4 minutes. Add wine, stirring every few minutes until all liquid is absorbed. Once absorbed, add one cup stock, stir and let absorb like you did with the wine. Continue 2-3 more times until stock is absorbed. This should take about 15 minutes. Taste to determine if rice is cooked to your liking, if not, add one more cup of broth.

Reduce heat to low and stir in goat cheese, salt, pepper and cooked mushrooms.

Roasted Salmon

I love salmon, so I always like new recipes for it. This made the mark.

Roasted Salmon-adapted from Rachael Ray
Total Time: 15 Minutes
Serves 2

  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon worchestershire sauce
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons grainy mustard
  • 1 1/2 teaspoons dried rosemary
  • Salt and black pepper to taste
  • 9 tablespoons vegetable oil
  • 2 salmon filets
Preheat oven to 425 degrees. In a small bowl, combine vinesgars, brown sugar, worchestershire sauce, soy sauce, mustard, rosemary, salt, pepper and vegetable oil.

Place salmon skin side down on a greased baking sheet. Season to taste with salt and pepper. Brush with some of the vinegar mixture. Bake for about 5 minutes or until salmon is flaky. Top with remaining vinegar mixture.

Bisquick Chocolate Chip Cookies

I was a bit hesitant to try these, but I had everything on hand so decided to give it a whirl. They were actually some of the best cookies I've ever made. They stayed chewy for days. Yes, the picture looks like they fell apart. I think they just need to cool on the baking sheet instead of a wire rack.

Bisquick Chocolate Chip Cookies-adapted from Plain Chicken
Total Time: 20 Minutes
Makes 24 Cookies

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 2 3/4 cups Bisquick
  • 1 cup semi-sweet chocolate chips
Heat oven to 375 degrees.

In a large bowl, mix butter, brown sugar, vanilla and egg well. Stir in Bisquick and chocolate chips. 

Drop dough by rounded teaspoon onto a baking sheet lined with parchment paper. Bake 8-10 minutes or until golden brown. Let cool, but eat warm.

Chicken Marsala Pizza

I love chicken marsala. It's really a comfort food for me. Warm, toasty, and usually served with mashed potatoes. Yummmm.

When I saw this recipe, I knew I had to make it. Putting something so delicious on a pizza-who would've thought? It definitely didn't disappoint and I'll be making it again!

I used the whole wheat pizza dough recipe I've used in the past. You can certainly use another premade crust as you desire.

Chicken Marsala Pizza-adapted from Pillsbury
Total Time: 1 hour
Serves 8

  • 1 pizza crust
  • 2 tablespoons olive oil
  • 1/2 pound chicken breast, diced
  • 2 tablespoons butter
  • 1 onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 3/4 cup Marsala wine
  • 1/2 cup heavy whipping cream
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
Preheat oven to 400 degrees. Spray a pizza stone with cooking spray. Place pizza dough on stone and bake for 11 to 14 minutes or until golden brown.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken, cook about 7 minutes, stirring frequently, until lightly browned. Set aside.

Using the same skillet, add remaining olive oil, butter, onion and mushrooms, stirring frequently for about 7 minutes or until tender. Stir in garlic and cook for one more minute. Stir in wine, cook for 4-5 minutes or until wine is reduced be half. Add heavy whipping cream, parsley, salt, pepper and chicken. Reduce heat, simmer for 5 minutes, stirring occassionally, until thickened.

Sprinkle the pizza crust with 3/4 cup of the mozzarella cheese. Spoon chicken mixture over cheese, then top with remaining cheeses. Bake for 10-12 minutes or until cheese is melted and crust is golden brown. 

Bruschetta Chicken Pasta

I've been on a huge bruschetta and caprese kick (they kind of go hand in hand, doncha think?). I just think the flavors are amazing and (usually) very, very fresh. This was a very simple pasta dish that had all the flavors I love.

Bruschetta Chicken Pasta-adapted from Katie's Cucina
Total Time: 30 Minutes
Serves 4

  • 2 chicken breasts, cut into 1-inch pieces
  • Seasoned salt and pepper, to taste
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 4 tomatoes, diced
  • 1 tablespoon lemon juice
  • 1 pound uncooked spaghetti
  • 15 basil leaves, chiffonade
Cook pasta according to package directions. Set aside.

Meanahile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and salt and pepper to taste and cook until chicken is no longer pink in middle, about 8 minutes, turning frequently. Set aside once cooked.

In the same skillet, add remaining olive oil, butter, and garlic. Heat on medium-high for 1 minute. Add diced tomatoes, reduce heat to medium and saute for about 5 minutes.  Add lemon juice and cook for an additional 2 minutes.

Toss pasta with the sauce, add chicken and basil right before serving.

Beef Stroganoff

This is a super simple, throw it in the slow cooker, and eat when you get home. I've made this recipe twice now. This first time, I used my Homemade Cream of Anything Mix. I will say, I prefer using the canned stuff, but only because it makes it a bit thicker.

Using the Homemade Cream of Anything Mix

Using the canned cream of mushroom and cream of celery 

Beef Stroganoff-adapted from my friend Ashley's recipe
Total Time: 6 hours
Serves 4

  • 2-3 pound sirloin, cut into 1-inch pieces
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 package dry onion soup mix
  • 1/2 cup water (more if it gets dry)
  • 1 cup sour cream
  • Noodles or rice for serving (I prefer egg noodles)
Place sirloin in the bottom of a lightly greased 5 quart slow cooker. Top with soups, soup mix and water. Cover and cook and low for at least 6 hours or until beef is cooked.

About a half hour before serving, stir in sour cream, recover and keep on low. Serve with egg noodles.

Everything Bread

I can't say I've ever really been a fan of everything bagels, but when I saw this recipe I knew I just had to make it. The first time I tried it, I tried in my bread maker. Let's just saw it overflowed and did not go well. I decided to give it one more whirl and it was worth it.

First of all, it makes a ton of bread. No wonder it overflowed the bread maker! It was extremely tasty too! Pretty easy to make, a bit messy to eat, but totally worth it.

Everything Bread-adpated from Taste of Home
Total Time: 3 hours
Serves 25
  • 1/4 ounce package active dry yeast
  • 3/4 cup warm water
  • 1 cup warm low fat milk
  • 1/4 cup butter, softened
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 1/2 teaspoons salt
  • 4 to 4 1/2 cups all purpose flour
  • 1 egg white
  • 2 teaspoons water
  • 1 teaspoon coarse sea salt
  • 1 teaspoon diced minced onion
  • 1 teaspoon sesame seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon poppy seeds
In a large bowl, combine yeast and warm water until dissolved. Add milk, butter, sugar, egg yolk, salt and two cups flour. Beat on medium for about 3 minutes and stir in additional flour until dough is firm.

Turn onto a floured surface and knead 6-8 minutes or until elastic. Place in a greased bowl, cover and let rise for one hour.

Turn down down on a lightly floured surface and divide into three parts and shape into 20-inch long ropes. Place ropes on a greased baking sheet and braid; pinch ends to seal and turn over. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375 degrees. Combine egg white and water and brush over bread. Mix together remaining ingredients and sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove to a wire rack to cool.

Berry Custard Pie

This pie was tasty, but nothing crazily amazing to write about. I used some frozen blueberries and strawberries I had on hand, but you could probably use any extra fruit you have on hand.

Berry Custard Pie-adapated from One Hundred Dollars a Month
Total Time: 1 hour
Serves 8

  • 1 pie crust
  • 2 cups fruit (blueberries, strawberries, raspberries, etc.)
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1 1/4 cup low fat milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
Preheat oven to 450 degrees. Fit the pie crust into a 9-inch pie dish. Fill with berries and top with 1/4 cup sugar.

In a medium bowl, combine remaining ingredients until well mixed. Pour over berries. Bake at 450 degrees for 15 minutes, then reduce heat to 350 and bake for another 30-45 minutes or until custard is set.

Thursday, November 27, 2014

Loaded Baked Potato Salad

One of our favorite things to have a gathering (i.e. Packer party) is the Steakhouse Potato Salad from Pick 'n Save. I came across this recipe and decided to try it on my own. It turned out great, I think better than the premade kind from the store!

I also have to say, I kind of cheated and didn't actually bake the potatoes. I also kept the skins on, but you could surely peel them if you prefer.

Prep of the potatoes

Final product

Loaded Baked Potato Salad-adapted from So, How's It Taste?
Total Time: 30 Minutes
Serves 12
  • 6 red potatoes
  • 3 tablespoons apple cider vinegar
  • 1 cup reduced fat mayonnaise
  • 3/4 cup fat free sour cream
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 pound bacon, cooked and chopped
  • 1 1/2 cups cheddar cheese, shredded
Cut potatoes into quarters and boil for 20-30 minutes or until fork tender. Drain and cut into 1-inch pieces and place in a large bowl and toss with apple cider vinegar. Let sit for 15 minutes.

Gently stir in remainder of ingredients to coat entire potato salad. Keep cool and serve immediately.

Egg Muffins with Sausage and Spinach

As much as I think putting food in muffin tins is a fad, I do like it. These are really great warmed up the next day, so if you know you have a busy week, whip these up on Sunday night! You can put your own favorite ingredients in them, but I did like the ones that were in this recipe as something a little bit different.

Egg Muffins with Sausage and Spinach-adapted from Two Peas and Their Pod
Total Time: 30 Minutes
Serves 6 (12 muffins)

  • 3 sausage links
  • 5 egg whites
  • 2 whole eggs
  • 1/4 cup low fat milk
  • Salt and pepper, to taste
  • 1/4 cup spinach, chopped
  • 1/4 cup cheddar cheese, shredded
Preheat oven to 350 degrees. In a medium skillet, cook the sausage links thoroughly. Cut into 1/2 inch pieces.

In a large bowl, whisk the eggs. Whisk in milk, salt, pepper and spinach. 

Grease a 12-cup muffin tin with cooking spray. Pour egg mixture evenly into cups. Distribute cheese and sausage evenly between each cup.

Bake for 20 minutes or until muffins are firm in the center. Remove from muffin tins gently with a spoon.

Monday, November 17, 2014

Cashew Chicken

We got a wok for a wedding gift and I couldn't be more thrilled! I LOVE it! The first thing we made? Cashew chicken!

Cashew Chicken-adapted from Better Recipes
Total Time: 30 Minutes
Serves 4
  • 2 chicken breasts, cut into 1/2 inch pieces
  • 1 medium onion, diced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/2 cup cashews, chopped
Heat all ingredients, except cashews, in a wok over high heat and stir fry until chicken is fully cooked. Top with cashews and serve with rice, if desired.

Chicken and Biscuits

When I came across this recipe, I knew I had to make it. Scott is a big fan of anything with biscuits (like biscuits and gravy), and I can't blame him! I used frozen veggies that I had on hand, but you could certainly use any that you have. It's just a good, comfort food meal!

Chicken and Biscuits-adapted from Campbell's 1-2-3 Dinners
Total Time: 30 Minutes
Serves 5

  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 cup low-fat milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups cooked vegetables
  • 2 cups cooked chicken, diced into one inch pieces
  • 1 package refrigerated buttermilk biscuits
Preheat oven to 400 degrees. In a 3-quart baking dish mix soups, milk, thyme, pepper, vegetables and chicken. Bake for 15 minutes or until mixture is hot. Stir; arrange biscuits over chicken mixture and bake 15 minutes more, or until biscuits are golden.

Sunday, November 16, 2014

Whole Wheat Pancakes

Whole Wheat Pancakes-adapted from Best Baking Recipes by Cooking Light
Total Time: 15 Minutes
Serves 6
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 tablespoons vegetable oil
  • 1 large egg
  • 1 large egg white
  • Maple syrup and butter for serving
Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Combine butter, milk, oil, egg and egg white, stirring with a whisk. Add the buttermilk mixture to the flour mixture, stirring just until moist

Heat a nonstick griddle or skillet over medium heat. Coat paln with cooking spray. Spoon about 1/4 cup batter per pancake onto the griddle. Turn pancakes over when the tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Creamy Chicken Noodle Soup

This was a great chicken noodle soup. I usually only like chicken noodle soup when I'm sick, but this was something I could eat all the time. The only weird thing is that after letting it sit overnight is that it continued to thicken, so it got to be less of a soup the next few times I warmed it up. Maybe adding additional chicken broth would help when you want to warm it up again.

Creamy Chicken Noodle Soup-adapted from American Classics by Taste of Home
Total Time: 1 Hour
Serves 8

  • 2 medium onions, diced, divided
  • 2 celery ribs, diced, divided
  • 4 cups water
  • 3 boneless skinless chicken breasts
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 14 1/2 ounces chicken broth
  • 1 large carrot, chopped
  • 1 medium potato, peeled and chopped
  • 2 teaspoons chicken bouillion granules
  • 1 1/2 teaspoons dried basil
  • 2 cups uncooked wide egg noodles
  • 1 3/4 cups milk, divided
  • 1/3 cup all-purpose flour
Place one onion and celery in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is cooked through. Remove chicken and strain broth; set both aside. 

In the same pan, saute remaining diced onion and celery in butter until tender. Add canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Add noodles, return to a boil and cook 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1 1/4 cups milk and heat through.

Combine flour and remining milk until smooth; add tos oup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

Saturday, November 15, 2014

Pepperoni Pizza Chicken

Pepperoni Pizza Chicken-adapted from Skinny Mom
Total Time: 7 hours
Serves 8

  • 2 pounds boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 3/4 ounces pepperoni, sliced in half
  • 1/4 cup black olives, sliced
  • 3/4 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 3/4 cup mozzarella cheese, shredded
Place chicken in a lightly greased slow cooker. Season with salt and pepper. Top with pepperoni and olives.

In a small bowl, whisk broth, tomato paste and Italian seasoning. Pour over chicken.

Cover and cook on low heat for 7 hours or until chicken is cooked through. Five minutes before serving, top chicken with cheese and cover to let the cheese melt. 

Sugar-Grilled Steaks

This recipe was one of those that I was a bit hesitant to try. I mean, sugar....on steaks? Steak is one of my favorite foods so I'm always hesitant to try something new. Kind of like a 'If it's not broke, don't fix it' type mentality.

This was a wonderful new twist on steak that I'd definitely make again. The sugar glazed and almost tasted like a barbecue sauce to me.

Sugar-Grilled Steaks-adapated from Beer Can Chicken by Steven Raichlen
Total Time: 15 Minutes
Serves 4

  • 4 boneless strip steaks
  • Kosher salt and black pepper for seasoning
  • 3-4 tablespoons granulated sugar
Season the meat to taste with kosher salt and pepper. Use a bit more than normal to off-set the sweetness. Then rub in 1/2 tablespoon of sugar to each side of the steak.

Once a grill is heated, grill about 4-6 minutes per side for medium rare. Transfer to a plate and let rest for 2 minutes before serving.

Friday, November 14, 2014

Stuffed Chicken with Bacon, Cream Cheese and Chives

Stuffed chicken is one of the more time consuming things I've made. And with how busy I've been lately, I don't like time consuming. However, once it's done and we're eating, it's absolutely delicious! This is a very rich dish, but usually you'll have everything in your kitchen, if you're like me!

Stuffed Chicken with Bacon, Cream Cheese and Chives-adapted from AllRecipes
Total Time: 15 Minutes
Serves 4

  • 8 ounces cream cheese, softened
  • 2 tablespoons dried chives
  • 1 clove garlic, minced
  • 4 skinless, boneless chicken breasts, butterflied
  • 4 slices bacon
  • 2 tablespoons butter, melted
Preheat oven to 350 degrees. 

In a medium bowl, combine the cream cheese, chives and garlic. Mold into three balls.

Place one cream cheese ball in the center of a butterflied piece of chicken, fold over, wrap with a slice of bacon and hold into place with toothpicks. Place in a baking dish and repeat with remaining pieces of chicken. Pour butter over chicken. 

Bake for 30 minutes or until chicken is cooked through. 

Black Bean and Cheese Enchiladas

I love enchiladas. These were one of the best and easiest recipes I've ever made. The best part about enchiladas is that you can really add whatever you want to them. Same with quesadillas. Use whatever you have on hand and like!


Oooey Gooey Cheesey Goodness

Black Bean and Cheese Enchiladas-adapted from Betty Crocker
Total Time: 45 Minutes
Serves 8
  • 1 teaspoon vegetable oil
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • 1 15 ounce can black beans, drained and rinsed
  • 2.5 ounces black olives, sliced
  • 1 jalapeno pepper, diced
  • 8 flour tortillas
  • 10 ounce can enchilada sauce
  • 2 1/4 cups cheddar cheese
Heat oven to 350 degrees. Lightly grease an 11x7 inch baking dish.

In a medium skillet, heat vegetable oil, then saute onion and cumin until tender. Stir in the beans, olives and jalapeno.

Scoop about 3 tablespoons bean mixture to the center of each tortilla. Top with 1/4 cup cheese, roll tightly and place seam side down in baking dish. Repeat with remaining tortillas. Top with enchilada sauce and remaining cheese.

Bake, covered, for 30-35 minutes or until thoroughly heated and cheese is melted.

Thursday, November 6, 2014

Texas Chili

Awhile ago, a good friend of ours gave us a bunch of dried chiles. I was really excited about them, but I'm not going to lie, I didn't do much with them. For a very long time. Well, I finally did! Here's some awesome chili that I made. It was spicy, but not too much that I couldn't eat it. Quite possibly, one of my favorite chilis!

Texas Chili-adapted from Epicurious
Total Time: 2 1/2 Hours
Serves 4

  • 2 ounces dried chiles
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • Kosher salt, to taste
  • 5 tablespoons vegetable oil
  • 2 1/2 pounds boneless beef chuck, cut into 1/2 inch pieces
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef stock
  • 2 tablespoons masa harina
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons distilled white vinegar
  • Sour cream and cheese, for serving\

Place the chiles in a slarge skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
Return skillet to medium-high heat and heat four tablespoons vegetable oil and add the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Set aside.
Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of oil in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer  and cook, stirring occasionally, until the meat is tender but still somewhat firmt, about 2 hours.
Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. Serve with sour cream and cheese.

Tuesday, November 4, 2014

Cookies and Cream Poke Cake

At work awhile ago, a coworker explained what poke cake is to me. I had never heard of it before. I didn't have an urge to go home and make it, but I did have in mind that I wanted to bake something for my team for really stepping up and doing a good job.

As soon as I got home and logged onto Facebook, I saw this recipe in my news feed! I first laughed, and then I decided it looked both easy and delicious that I just had to make it. It was delicious, to the point that Scott couldn't believe that I wasn't letting him and I eat it all. It's a very quick and easy dessert to make, and I'm pretty sure it's fool proof, which makes it even better.

Cookies and Cream Poke Cake-adapted from Tidy Mom
Total Time: 5 hours
Serves 16

  • 1 box white cake mix (plus ingredients to make cake on box)
  • 1 box cookies and cream pudding mix
  • 8 ounces sweetened condensed milk
  • 8 ounces Cool Whip
  • 12-15 Oreo cookies, broken into pieces

    Preheat oven to 350 degrees. Make the cake mix according to package directions and add the pudding mix to the batter. Bake in a 9x13 inch pan for 30-35 minutes or until a toothpick comes out clean. Let cool for 30 minutes.

    After cake cools, use a small knife to poke holes in half inch intervals. Pour condensed milk over top of cake and smooth over all corners of cake. Let cake continue to cool and sink in.

    Once cake is cooled, Top with Cool Whip and Oreos. Refrigerate for at least 2 hours before serving.

    Monday, November 3, 2014

    Parmesan Baked Chicken

    Man, a lot has happened, and it's already been two months since I've posted! I have been cooking, I just haven't been blogging. But I did get married and things have been super crazy at work, so I'm just trying to do things as I can. Finally, back to it!

    I do remember eating and making this dish. It was quite simple, and tasted delicious. Other than that, I pretty much have the recipe as is since I didn't make any other notes. Enjoy!

    Parmesan Baked Chicken-adapted from 100 Best Chicken Recipes by Good Housekeeping
    Total Time: 50 Minutes
    Serves 4

    • 1/2 cup dried bread crumbs
    • 1/4 cup grated parmesan cheese
    • 2 tablespoons yellow cornmeal
    • 1/2 teaspoon cayenne pepper
    • 1 egg white
    • 1/2 teaspoon salt
    • 3 1/2 pounds chicken pieces
    Preheat oven to 425 degrees. Spray a large baking sheet with cooking spray and set aside.

    On a large plate, mix bread crumbs, parmesan cheese, cornmeal and pepper. In a pie plate, whisk egg white and salt.

    Dip each piece of chicken into the egg mixture, then coat generously with the bread crumb mixture. Place chicken in prepared pan and continue with remaining pieces. Bake until chicken coating is crisp and juices run clear, about 35 minutes.


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