Thursday, July 25, 2013

S'more Cookies

I had these at a missionary farewell, made by Bonnie Rosdahl. They are amazing!!

2/3 cup margarine
1 1/2 cups packed brown sugar
2 eggs
1 1/2 teaspoon vanilla
1 tablespoon milk
1 1/2 cups flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Graham Crackers

Heat oven to 375. Mix margarine and sugar until smooth. Beat in eggs one at a time. Add milk and vanilla. Combine dry ingredients. - add to wet ingredients. on low until just blended. Fold in chocolate chips. Place 1/4 of a graham cracker for each cookie onto an un-greased cookie sheet.(I always end up cutting about 1/2 inch off the length of each cracker to ensure complete cookie coverage:) Drop walnut size balls of dough unto the center of each cracker. Bake for 7 min. then place half of a large marshmallow on top of each cookie, gently pushing it down. Cook for another 2-3 minutes. Let cool on the counter for a couple of minutes before transferring to a cooking rack. After the cookie is completely cool, put frosting into Ziploc bag, clip corner and squeeze onto each cookie.  I use the chocolate frosting recipe on the back of the Hershey cocoa can.

Tuesday, July 23, 2013

Pineapple Salsa Chicken

If you like fruit salsas you'll love this dinner from Mel's Kitchen Cafe. 

4-6 chicken breasts
1 can black beans, drained rinsed
1 can white beans, drained rinsed
1 20 oz can crushed pineapple
1 cup Salsa

Put all ingredients in your crock pot. Cook on low for 6 hours. Shred chicken. Serve on tortillas with your favorite toppings. Sour cream, cheese, cilantro etc. serves 8

I cut this recipe in half. It still made a lot. I only had an 8 oz can of pineapple chunks. I drained it and threw it in the food processor for a quick buzz to make it crushed. 
Trav loves spicy food so I used half medium and half mild salsa. Turned out the perfect heat and sweet mix. 
I saved the other half cans of beans to make burritos and quesadillas for lunch tomorrow. Yum!! 

Triple Chocolate Oreo Cookies

Recipe found from Two Peas and their Pod. 

1 c butter, room temp 
1 c sugar
1 c brown sugar
1 tsp vanilla
2 eggs 
2 c flour
1 tsp baking soda 
1/4 t salt
3/4 c Dutch process cocoa is the best or regular if its all you have. 
1 c white chips
1 c chocolate chips
1 c Oreos chunked

Mix butter, sugars together. Add in eggs one at a time then vanilla. Mix until fluffy. Sift together dry ingredients add to wet. Stir in all the chocolate chunks. 
Bake at 350 for 8 minutes. 

Let them be slightly under cooked so they're fudge and soft like a chunky brownie. So super yummy. 

Tuesday, July 9, 2013

Mexican Stuffed Shells

Certainly will make them again. We served them with chips, salsa and the easy black bean dip also on this site. With a little fruit salad or green salad. You're good to go. Yummy!!

  • Next time, I'll make the cumin 1 T and add cilantro and fresh lime juice. Leave out the chicken and cut the recipe in half. Although making the entire batch will give you a freezer meal for another day. 

Recipe from busy at home blog. 

  • 4 cups chicken breast, cooked and chopped
  • 1 can black beans, rinsed and drained
  • 6 green onions, diced
  • 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
  • 3 (8 oz.) blocks cream cheese, softened (not melted)
  • 2 cans diced tomatoes with chiles (don't drain) (Rotel or store brand, either works)
  • 1/4 - 1/2 cup chicken stock
  • 1 tsp cumin
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup of picante sauce
  • 38 large pasta shells, cooked al dente

  1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
  2. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
  3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
  4. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
  5. Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
  6. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
  7. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
  8. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.