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Mint Chocolate Chip Cookies

My sister’s birthday was on 12/12/12. A while back she was on pinterest and saw this recipe and emailed it to me. She wrote “Mmmmm, these look good. We should make them.” So I made them for her on her birthday. They are really good. Taste exactly as you would imagine…. mint and chocolate, the perfect combination!

Ingredients:

  • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1/2 cup softened butter
  • 1/4 tsp mint extract
  • 8 drops green food coloring
  • 1 egg
  • 4.67 oz package Andes creme de menthe, cut in pieces
  • 1 cup semi sweet chocolate chips

Directions:

  1. Heat oven to 350. In large bowl, stir cookie mix, butter, mint extract, food coloring, and egg until dough forms. Stir in creme de menthe pieces and chocolate chips.
  2. Use a cookie scoop and arrange 2 inches apart on ungreased cookie sheet.
  3. Bake 10-12 minutes or until set. Cool and enjoy!

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Posted by on December 15, 2012 in Uncategorized

 

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Italian Meatballs

This afternoon I made a big batch of meatballs. We had it for dinner and then I put the rest in the freezer for future meals. I did this last year right before I gave birth and it was an easy meal for us to have on hand.

Ingredients:
2 pounds ground beef
2 beaten eggs
1/2 cup milk
1 cup plain bread crumbs
1/2 cup grated parmesan
1 tsp salt
1 tsp ground black pepper
2 tsp oregano
1 tsp garlic powder
1 tsp italian seasoning

Directions:
Heat oven to 400 F
Place all ingredients in a large bowl. Mix with your hands until combined.
Use a cookie scoop to make balls. Place on a sheet pan covered in nonstick foil. Once all balls have been scooped roll each one in your hands to make perfect balls.
Bake meatballs for 20 minutes.
Serve with spaghetti and tomato sauce or cool and place in freezer bags for future use.

 
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Posted by on November 28, 2012 in Uncategorized

 

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Mango Cream Pie

I was watching Food Network last weekend and saw The Best Thing I Ever Made.  Sam Choy made this recipe and I thought it looked tropical and yummy.  I whipped it up yesterday and we enjoyed it this Thanksgiving Eve for dessert. Everyone seemed to enjoy it. They all said it would probably taste pretty good with pineapple as well.

This recipe has a couple steps so it was an all day project with my 11 month son crawling around and getting into everything! It had to set overnight so that was nice to have dessert all done and ready to go the next day.

Ingredients:

Crust:

  • 2 cups sifted flour
  • 1/2 cup chopped macadamia nuts
  • 1 cup (2 sticks) cold butter

Cream Cheese Layer:

  • 1 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • One 8-ounce package cream cheese

Topping:

  • 2 envelopes gelatin
  • 1 cup boiling water
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons lemon juice
  • 5 cups peeled and chopped ripe mangos

Directions:

For the crust: Preheat the oven to 350 degrees F. Sift the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9×13 inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.

 

For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.

 Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.

 

For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangos and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.

 

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Posted by on November 22, 2012 in Uncategorized

 

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Roast Pork Loin with Sage Sauce

Oh my goodness this meal is delicious and the sauce is to die for. I could just drink the yummy sauce by itself!

I recently made gnocchi with a sage butter sauce and found this recipe in the package of sage. This meal is great for autumn and goes fantastically with mashed potatoes.

Ingredients:

  • 3/4 oz. of sage (one package of The Herbal Garden brand), chopped and divided into 2 equal portions
  • 2 large granny smith apples, peeled and chopped in 1/4 inch cubes
  • 4 large shallots, peeled and quartered
  • 4 bay leaves
  • kosher salt and black pepper
  • 1 tablespoon olive oil
  • 1 boneless pork loin, about 3 pounds, oiled and generously seasoned with salt and black pepper
  • 1 cup chicken stock
  • 1 cup heavy cream

Directions:

  1. Preheat oven to 400 degrees
  2. In roasting pan, place apples, shallots, 4 bay leaves and half of the chopped sage. Sprinkle with salt, pepper, and a drizzle of olive oil. Toss to coat.  Place oiled and seasoned pork loin over mixture.
  3. Roast approximately 1 hour or until the meat’s internal temperature reaches 160. Remove from pan and let rest 20 minutes before slicing.
  4. Skim off excess oil from pan. Place apples mixture in saute pan and cook until brown. Add stock and reduce stock by half.
  5. Add cream and cook until sauce starts to thicken. Add remaining sage. Adjust salt and pepper to taste. Serve with sliced pork.

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Posted by on November 12, 2012 in Uncategorized

 

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Goblin Cookies

It’s almost Halloween. I saw a recipe on Pioneer Woman for monster cookies and thought they looked delicious. I’ve read that monster cookies are supposed to have peanut butter and you omit the flour. I altered the monster cookie recipe and changed the name to goblin cookies. All the little chips and M & M’s looks like spooky goblin eyes watching you!

Ingredients:

  • 2 sticks unsalted butter, softened
  • 1/2 cup white sugar
  • 1 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla 
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1/2 cup quick cook oats
  • 1 cup regular oats
  • 1 cup M & M’s
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini semi-sweet chocolate chips
  • 2-1/2 cups Rice Krispies

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.
  3. Add flour, baking soda, baking powder, and kosher salt to bowl and mix till combined. Next add in oats, followed by M & M’s and chocolate chips.
  4. Add Rice Krispies at the very end, mixing until just combined, being careful not to over mix. 
  5. Use a cookie scoop to scoop heaping balls of dough onto a cookie sheet. Bake 12 minutes, then allow to cool on a rack.

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Posted by on October 29, 2012 in Uncategorized

 

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Aside

It’s Sweetest Day, so I thought I’d make my husband a breakfast bake. His favorite meal of the day is breakfast, so this was perfect. I found a recipe on Betty Crocker‘s website.

Makes 12 servings

Ingredients:

  • 2 packages (12 oz each) bulk pork sausage
  • 1 medium bell pepper, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 3 cups frozen hash brown potatoes
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 cup Original Bisquick® mix
  • 2 cups milk
  • 1/4 teaspoon pepper
  • 4 eggs

 Directions:

  1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

 

* If you’d rather make a smaller recipe using a 9-inch pie plate, cut all ingredient amounts in half and bake 30 to 35 minutes.

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Easy Breakfast Bake

 
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Posted by on October 20, 2012 in Uncategorized

 

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Sweet and Spicy Citrus Tilapia

I wanted to make tilapia for dinner, so I searched the web for one. I came across this sweet and spicy citrus recipe on  my recipes. I made it tonight for dinner and it was so awesome. I had all the ingredients on hand and it took no time at all to prepare. I served it with some brown rice. It was a delicious, satisfying, and quick meal!

Ingredients:

  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 1/2 cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 to 1/4 teaspoon ground red pepper (depends how spicy you want it)
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika

Directions:

  1. Arrange the fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.
  2. Preheat broiler.
  3. Sprinkle the fish with paprika; broil for 15 minutes. Drizzle sauce over fish.

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Posted by on September 12, 2012 in Uncategorized

 

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