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Chocolate Chip Cookie Recipe – Award Winning Recipe with Pudding

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We have been in our new house for almost 2 months now. Since we moved in, I have had this urge for chocolate chip cookies ALL THE TIME. I can smell them and see them all day long in my head! The other day I finally broke down and made a batch. As I took them off the cookie sheet to cool and put them on the counter, I realized where my craving came from!

The granite counter tops look like a GIANT CHOCOLATE CHIP COOKIE! This is not good for my figure!

However, I made some pretty dang good cookies!

Award Winning Chocolate Chip Cookies

(from All Recipes)

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Recipe: Mini Burgers, Change things up a bit!

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We have hamburgers often, they are easy to make and inexpensive. Plus, who doesn’t like a homemade burger?

Sometimes when I feel like things are getting a little stale and the dinner ideas are not very exciting to say the least, I like to slightly change things  up a bit!

The other night we had mini-burgers. Not that we have not had these before, it had just been a while. It always makes the kids excited for dinner when something is miniature. To make them all the same size, I rolled the hamburger out to about a little less then 1″ thick. This would be a great job for a kid.

Then my 11 year old but them out with something about 4″ round. Make an indention in the middle, sprinkle with Lowry’s or your favorite seasoning and grill.

It was raining so I grabbed my grill pan and we did them inside. If you do not have a grill pan, I highly suggest one! I got one a few years ago when I was making a lot of fish tacos and have been surprised at how many times I use it in a week.

Anyway, back to the burgers!

We had some chips and fruit with these and they were a hit! A few times a year I miniaturize a few things that I make to shake things up a bit. The kids love it and I get away with an easy dinner!

Muffuletta Sandwich Recipe

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A few years ago when my brother was getting married and I was the caterer…

I was addicted to Food Network trying to find recipes. One day I saw this one and we have been making it ever since! BTW, I made 23 of these for my brothers wedding (as part of a HUGE menu) and they were a  HUGE hit!

My husband made these the other day, we always make extra and wrap them tightly in saran wrap to keep in the fridge for a day or so. We take them to the ball park for dinner and cut off slices for everyone!

When I went back to find the original recipe from Giada this is the recipe that they had. It is NOT the one I saw her make a few years ago, so I will try and tell you how to do it!

I buy the italian Muffuletta bread, it is usually round. My husband grabbed a loaf style for this one. Slice it in half and toast both sides. Set aside.

Make 2 egg crepes to fit the halves or 4 to fit a loaf.

To make the crepe, beat an egg well add a little milk. Get your pan hot and add butter, pour the egg mixture in and swirl around so it is thin. Cook on one side for about 2 min, sometimes you have to flip over sometimes it is already cook. Place on plate to cool.

Now, that you have made a few crepes, you will start assembling the sandwich.
Next, spread pesto ( I buy bertolli’s pre-made, it is my favorite kind!) don’t skip this part! It makes the sandwich, my little kids even love it!
Then layer with an egg crepe.
Next add cheese, we use provolone and swiss.
Layer on Turkey
Add some nice ham.
Finally, don’t forget bacon!
Top with more cheese and another layer of egg crepe.
This is what it looks like when they are done. Wrap them up tightly and store in the fridge.
When you are ready to eat, I take toothpicks to hold it together and cut slices and hand them out. This is a SUPER crowd pleaser!

Broccoli Salad – My Favorite Salad EVER!

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This is my most very favorite salad in the world. YEP. Strong statement, it really is though! My Grandma made this all the time when I was living with her. She would make it and leave the dressing on the side. Then we would eat the salad for days pouring only what we needed for dressing on our plates, that way the salad stayed good and didn’t get all soggy with the dressing.

When I take it for potlucks ( I suggest doing this and making sure you have the recipe to hand out) I keep the dressing on the side until served and then pour it on. It is always a huge hit and you can make it many different ways.

Broccoli Salad
4 cups broccoli florrets cut small
1 cup green grapes cut in half
1 cup purple grapes cut in half
1 bunch green onions chopped.
8 strips bacon fried and crumbled
1 small package slivered almonds
1 cup celery

Dressing:
1 cup mayo
1/2 cup white sugar
1/4 cup vinegar

Mix until smooth and consistency of salad dressing. Add to salad when ready to eat.

I have seen people add raisins and cauliflower, but I like it best the way I posted. They also love to save with Safeway Weekly Ad which is the source of good deals on ingredients for similar salads. Aussies use Woolworths catalogue this week for that. I also like my ingredients cut up kinda small and not big chunks. Thats it, that easy! make some today!

Have you had this salad before? How do you make it?

Chicken Poppyseed Casserole. $1.45 a serving!

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Over on Facebook we were talking about what we were having for dinner. Last night we had Chicken Poppyseed Casserole. This is a fan favorite here in our house! We first had it when a woman from church brought it over after I had a baby (can’t remember which one!) and I swear I had never tasted anything so good!

It is REALLY easy and inexpensive!

First, take your chicken and boil it until cooked (recipe will be at the end), then cut it up into chunks.

While the chicken is boiling, mix your sour cream, soup, and flavorings. Have the kids do this!

Then, find another child who isn’t doing anything and have them crush 1 1/2 rolls of crackers in a zip lock bag.

Run out of kids yet? I have another one make a salad! Then bake and YIPEE you have a really good comfort food dinner! We like to eat ours with a side of salad and over some rice!

Ingredients

  • 6 skinless, boneless chicken breast halves – diced
  • 2 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 2 tablespoons worcestershire sauce (or sherry)
  • salt and pepper to taste
  • 8 ounces buttery round crackers, crushed
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup butter, melted

Directions

  1. Preheat to 350 degrees F (175 degrees C).
  2. Place the diced chicken breasts on the bottom of a 9×13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
  3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

We serve over rice, but many people serve over pasta.

This is my cost breakdown:

Chicken – $1.59 lb at Sams ($3)
Ritz Crackers – $1.50 on sale used 2 rolls ($.75)
Butter – $2.58 used 1/4 ($.64)
Sour Cream – $1.48 for 16oz. ($.75)
Soup – $.72 each ($1.50)
Salad – Lettuce, tomato, croutons, dressing ($4)
Rice – I buy in bulk ($1)
$11.64 Total – $1.45 serving plus we had left overs!

Hershey’s vanilla fruit torte ~ Fruit pizza recipe!

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I am re-posting this for Memorial Day, I have been making since I was 17, it is my favorite dessert! It is PERFECT for anytime! Everyone will LOVE you if you make it this weekend!
First you have to create your base.
3/4 cup butter softened, 1 1/2 cup flour and 1/2 cup powered sugar. Now, I always double mine because I like the crust a little thicker…. (the above is not doubled)

Then press it into a pizza pan, mine is about 18″. The kids like to help with this part…


Bake at 300 degrees, 20 -25 min. until lightly browned.


Now you need your sauce, or vanilla filling. Did I mention this is really low calorie??? 🙂 Melt the vanilla chips with the whipping cream and beat in the cream cheese.


Spread onto the COOLED crust. I throw it into the fridge at this point while I do everything else. Yummmm, now I just have to keep the kids fingers out!


Cut up your favorite fruit (usually whats on sale!) Pineapple is a must, and so are strawberries! Can you believe I had to buy blueberries from the store…. Try to use as many different colors as possible.
Start spreading them out on the cold crust. This is the kids job.


Isn’t it pretty?! Throw it back in the fridge or put it somewhere safe so no one can snatch any fruit off the top.


Now it is time to make the glaze. You might be tempted to skip this part because it is so pretty already, but this will keep the fruit on the pizza, and keep anything from getting brown, like if you used banana’s. I also double this part. Combine in a small sauce pan until thick and pour over pizza.
I try and pour quick and then use a small spatula to spread it out thinly and evenly…


Here it is!!! I keep mine in the fridge. You will NOT have any leftovers I promise! I really need to get a better camera, this does not do it justice! People will think you bought it from a store, it is so pretty!

HERSHEY’S VANILLA CHIP FRUIT TART
3/4 c. butter, softened
1/2 c. confectioner sugar
1 1/2 c. all purpose flour
Vanilla Filling (recipe follows)
Fruit Topping (recipe follows
Heat oven to 300 degrees. Beat butter and confectioners sugar until light and fluffy; blend in flour. Press mixture onto bottom and up side of 12 inch round pizza pan. Bake 20-25 minutes or until lightly browned; cool completely. Prepare Vanilla Filling; spread on cooled crust. Cover; chill. Prepare Fruit Topping. Cover; chill assembled tart. 10-12 servings.
VANILLA FILLING:
1 2/3 (10 oz. pkg.) Hershey’s Vanilla Milk Chips
1/4 c. whipping cream
1 (8 oz.) pkg. cream cheese, softened
In microwave-safe bowl microwave vanilla chips and whipping cream at HIGH (100%) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese.
FRUIT TOPPING:
1/4 c. sugar
1 tbsp. cornstarch
1/2 c. pineapple juice
1/2 tsp. lemon juice
Assorted fresh fruit
In small saucepan combine sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly until thickened; cool. Meanwhile, slice and arrange fruit on top of filling; pour juice mixture over fruit.


Fudge Puddle Cookies – Recipe

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** This is a repost but I was totally craving these!
It has been really cold here in Houston and that “I just want to stay home and bake” feeling has bitten me! So I wanted to try a new recipe and it was a success, judging by my kids faces.
The recipe is below, mix the dough and then put it in the fridge for about an hour.
Next, I took my smallest cookie scoop and dropped scoopfuls into my mini muffin pans. It was easier and faster than rolling them into balls by hand!
Then as soon as they came out of the oven I used the wooden handle of a ( can’t think of the name of the tool, Mom help!) and pushed in the middle of the cookies to make a little well.
Aren’t they cute?
Next, I made the fudge and had the girls help me fill the cookies.
Oh My Goodness! They are good!
They are so pretty all stacked together. Almost too pretty to eat… almost.

Fudge Puddle Cookies!

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3/4 cup pecan halves

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift together flour, baking soda and salt.
  3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
  4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
  5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

National Pretzel Day! Homemade Pretzel Recipe

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Today is National Pretzel Day. Amen.

Nothing is better than a hot pretzel. Carb heaven. If you have a Pretzel Maker in your area you can score a FREE pretzel today. I would check at other pretzel places, I am sure they have deals also. If you do not have one nearby consider making your own!

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

My spiffy oven has a bread proof setting so I used that. Took a little less than an hour but doubled.

  1. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
  2. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

Now is when you recruit the help. My Sister (who destroyed my Kitchen Aid) volunteered to teach the girls how to make a pretzel. Actually they taught her…

Bake in preheated oven for 8 minutes, until browned.

They turned out AMAZING! Can you smell them now? We took some and dipped them in the water/baking soda mixture, and added cinnamon and sugar to them and they were awesome also!

Homemade Pretzels (from Allrecipes)

Rachel Ray Cincinnati Sliders Recipe

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** I need to add a disclaimer! I love taking pictures and think I normally do a good job. These had to be taken with my phone with no light. I am sorry.

*** Second disclaimer… don’t judge me because of the paper plate! I swear I love the environment, just not on Tuesday nights 🙂 We have a TON of activities and I knew I did not have the time to wash anything. Phew! Had to get that out of the way! Onto the recipe!

I had the most amazing opportunity to be in a short segment on the Rachel Ray show. I have watched her for years. Myself and another woman from Extreme Couponing were given the recipe she was making that day and we had to each purchase the ingredients at home and bring the receipt with us to NY. It was a little bit of a competition. In my mad and frantic last days before I left, I begged some help from Paul and sent him to the store. Love that guy, but he is fired 🙂 Just kidding honey! Anyway, I will leave the “suspense” for you to watch the show, but I didn’t do so good! Here is the recipe:

Cincinnati Sliders

Ingredients

  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 lbs. ground turkey (85% or 93% lean)
  • 1 Fresno or jalapeño chile pepper, seeded and finely chopped
  • 1 onion chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 tablespoon ancho chile powder (palmful)
  • 1 tablespoon unsweetened cocoa powder
  • 1 ½ teaspoons sweet smoked paprika (half palmful)
  • 1 teaspoon allspice (1/3 palmful)
  • ½ teaspoon ground cinnamon
  • 1 healthy pinch ground cloves
  • 1 teaspoon dried oregano, lightly crushed (about 1/3 palmful)
  • 3 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce (eyeball it)
  • 2 cups chicken stock
  • 1 cup tomato sauce
  • 1 can (14 oz) red kidney beans, drained (optional)
  • 1 cup broken spaghetti pieces, cooked
  • 16 slider rolls
  • Toppings:
  • Finely chopped red or white onions
  • Shredded cheddar or pepper jack cheese
  • Pickled jalapeño slices
  • Cilantro or parsley leaves
  • Chopped giardiniera
  • Lightly crushed tortilla chips

Now for the review: Not our favorite. I hated to say that, I really wanted to like them. We love sloppy Joes here, I have a great recipe that I have made for years and got from my Grandma. I think they should be simple. There were so many spices that the color was so dark, I knew that even if they were delicious the kids would be turned off because of the appearance. We also didn’t use all the salt, and it was way too salty. For adults who are adventuresome these would be an option, if you are feeding any kids, I would try something a little more plain.

Do you have a slider or sloppy Joe recipe?

Cherry Pie Filling Fruit Salad

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This is the easiest fruit salad ever. It is fast to make and surprisingly good. If you are a cherry pie filling fan, this is one you will want to make.

Often, I end up getting the generic brand canned fruit because many times it is cheaper than with a coupon. I even keep the cans in the fridge so they are cold and toss it together right before we eat!

Cherry Pie Filling Salad

Ingredients

  • 2 cans (15 ounces each) sliced peaches in juice, drained
  • 1 can (28 ounces) fruit cocktail, drained
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 can cherry pie filling
  • 1 cup halved fresh strawberries
  • 1 cup grapes
  • 1/2 cup fresh or frozen blueberries
  • 2 sliced bananas

Directions

  • In a large bowl, combine the peaches, oranges, pineapple and pie filling. Add the strawberries, grapes and blueberries; stir gently. You can also use a storage product from Woolworths catalogue. Healthy ones can also be found on IGA Catalogue. Refrigerate leftovers. Yield: 10 servings.

We had this for dinner tonight, I missed it as I was with my sister WHO HAD HER BABY!

**Congratulations to Anna and Jeff! They had a baby boy tonight!

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