Chocolate Chip Cookies Stuffed with Reese's Peanut Butter Cups and Topped with Peanut Butter M&M's

Oh my goodness!!!  I'm not even sure that there's a word(s) good enough to describe these little round slices of heaven.  Sadly though, I can't take credit for creating this masterpiece, just baking it myself and passing it along.  I do find it hard to believe though, that I've never thought up this recipe before; especially seeing I've recently stumbled upon Oreo stuffed cookies, and S'mores stuffed cookies.  This whole concept of hidden treasures within cookies has been right in front of me for months now!  On a random side note, I need to attempt making those two cookies, they sound fantastic!

Anyway.....enough of the mind wandering.....let's get back to these little round slices of heaven.  I mean really, these cookies are dessert perfection!  First of all, you start with mouth-watering chocolate chip cookie dough (try not to eat too much during the baking process), then you add in a mini Reese's Peanut Butter Cup, top that with another layer of the same delectable chocolate chip cookie dough, and lastly, add on some delicious Peanut Butter M&M's.......My mouth is watering just thinking about it!  So grab a glass of milk, turn on your oven, and enjoy!

A little piece of advice though.......You might want to have some extra ingredients on hand, because you'll most likely to be asked if you can make another batch.

Chocolate Chip Cookies Stuffed with Reese's Peanut Butter Cups and Topped with Peanut Butter M&M's
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Ingredients:

2 sticks butter, softened
¾ cup light brown sugar, packed
1 cup granulated sugar
2 eggs
1 TBSP. vanilla extract
3 ½ cups all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 (12 oz) bag milk chocolate chips
1 bag mini Reese’s Peanut Butter Cups, frozen
2 (12 oz.) bags Peanut Butter M&M’s

Directions:

Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or a piece of parchment paper; set aside.

In a medium bowl, whisk together the flour, salt, and baking soda.  Place the bowl aside for later.

In the bowl of a stand mixer, fitted with the whisk attachment, and set to a medium-high speed, beat together the butter and sugars until light and fluffy.  Scrap down the side of the bowl as needed.  Add in the eggs and vanilla and beat on a low-medium speed until blended.  Now, set the mixer to a low speed and slowly add in the dry ingredients.  Continue mixing until just combined and then fold in the chocolate chips. (I can be a little impatient, so I always just set my mixer on the lowest speed and dump in the chocolate chips to help speed up the process)

To assemble cookies:

Begin with about 1-2 TBSP. of rounded cookie dough and then place on top, a frozen peanut butter cup.  Add on another 1-2 TBSP. of cookie dough making sure to seal in the peanut butter cup by pressing down on the sides.  Place the, now ready, cookie onto the prepared baking sheet, and add on the peanut butter M&M’s.

Bake the cookies for 15 minutes (oven temperatures may vary, so keep an eye out as the timer starts to expire).  It’s important NOT to over bake.  Now, remove the pan from the oven and allow the cookies to cool for a few minutes on a wire rack.  Once they’re slightly cooled, remove the cookies from the pan and let them finish cooling on the rack.

 

 

Source: No. 2 Pencil Cook, Bake, and Create

Meat-Lover's White Pizza Casserole

I originally thought up this recipe back in July, when I was heading to Michigan for a couple of weeks to visit with family and friends.  Jeff was staying here, in North Carolina, all by himself for a few days, and I wanted to make sure that he didn't go hungry.  Now I know that my husband is completely capable of fending for himself, but chips and cheese for every meal doesn't count. Once again I'm just joking.....Jeff can honestly cook, and follow a recipe quite well, but we both know that his meals are pretty basic compared to mine, and that I'm the more creative one at, least in the kitchen. 

However, his particular recipe was inspired by Jeff's liking of different types of meat on his pizza.  I've made it a few times since then, and haven't altered a thing.

Meat-Lover’s White Pizza Casserole
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Ingredients:

13 oz. bowtie pasta (cooked according to package directions)
1 ½ - 2 lbs. chicken breast, cubed
1 cup ham, cubed (I cut up thick Canadian bacon slices)
¼ cup (or more) pepperoni, cut into 4 triangles
1 (3 oz.) package bacon bits
2 cloves garlic
1 small onion, chopped
20 oz. Alfredo sauce (I used Classico Light Creamy Alfredo)
1-2 TBSP. ranch dressing
12 oz. Italian blend cheese
Dash of red pepper flakes (optional)

Directions:
Preheat oven to 375 degrees and spray a 9x13 inch baking dish with a non-stick cooking spray; set aside

In a large skillet, lightly sprayed with PAM, or another non-stick cooking spray, (and set over a medium heat) place the chicken and cook until no longer pink and the juices run clear.  When the chicken is halfway through cooking, add in the garlic and chopped onion.

Once ready, add the cubed ham and pepperoni to the skillet and stir around for around 1 minute, or just long enough to warm up the meat.  Next, add in the Alfredo sauce, ranch dressing, 2 oz. of the cheese and the dash of red pepper flakes.  Stir everything around until the meat is well coated and allow the mixture to simmer until the sauce is heated through and the cheese is melted.

Place the bowtie pasta in the skillet with the meat and sauce and toss to combine.  Once everything is well coated, pour into the prepared 9x13” baking dish and evenly top with the remaining cheese.  Evenly sprinkle the bacon bits over the cheese and place into the oven for 10-15 minutes, or until the cheese reaches its’ desired consistency.  Remove the dish from the oven and let cool for about 5 minutes. 

If desired, garnish with more Parmesan cheese or red pepper flakes.

 

Can You Take the Heat (Ghost Pepper) Chili? (Adaptable, so it's not too intense)

Right about now, you may be asking yourself, "Is one of the ingredients in this chili really a Ghost Pepper?!?!?!"  Allow me the chance to explain.....

Changing the subject for just a minute, I have to say that I love Labor Day weekend!  It means Fall is quickly approaching and chili is always a comforting dish for any dinner or gathering; especially with the start of football season.  A great thing about this particular chili too, is that it can be made in a slow cooker, or on any stove top!  I've actually prepared it both ways and you honestly wouldn't know the difference.

Ok.....back to the topic of the ghost pepper.  Please don't freak out and be turned off by this recipe because of it.  Yes, it is one of the ingredients in this chili, and yes, I'm very aware that they're beyond extremely hot, (especially when the package says handle with latex gloves) but you can always choose to leave it out.  In fact, you can leave out any of the peppers that are called for and the chili would still be delicious.  I've prepared this dish both with peppers (for the heat) and without the peppers, and it's just as good either way you decide to make it.  However, the motto around our home, at least for Jeff, always seems to be, "The hotter, the better".  Unlike Jeff though, I can handle some heat, but I really struggle to find any joy in burning my mouth off while I'm eating.  Keeping that in mind, I did sample a few bites of this chili (not a whole bowl) and lived.

Tasty Suggestion:

This time, I decided to dish the chili out onto a cornbread waffle.  Oh....my....god....We will definitely be doing this again in the future!  Not only was it incredibly easy (just toss the cornbread batter onto a waffle iron and let cook) but it took the idea of serving just a bowl of chili to a wonderfully delicious new level!  I highly recommend trying it out.

Can You Take the Heat Chili?
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Ingredients:

2 ½ lbs. boneless, skinless chicken breast
1 onion, chopped
1 jalapeno pepper, finely chopped
1 habanero pepper, very finely chopped
1 ghost pepper, whole
5 cloves of garlic, minced
1/3 cup chili powder
2 TBSP. cumin
1 TBSP. paprika
¼ - ½ tsp. cayenne pepper
½ cup Frank’s Red Hot Sauce
2 (15 oz.) cans tomato sauce
1 (15 oz.) can Kidney beans, drained and rinsed
1 (15 oz.) can Black beans, drained and rinsed
1 (15 oz.) can Chili beans, with juice (I buy the hot version)
Salt and pepper to taste

Directions:

Add some water to a skillet and cook the chicken until the juices run clear and it’s easy to shred.

Coat a slow cooker with a non-stick cooking spray and add in all the ingredients, including the shredded chicken.  Stir around and cook on high for 3-5 hours.

Alternative Cooking Method– Combine all the ingredients together in a large skillet, cover, and let simmer on the stove top for 1 hour.

Source: Inspired by Debbi Does Dinner

Slow Cooker Shredded Fiesta Chicken

One can't beat a quick and easy meal and this recipe is just that!  In fact, one of the best parts is that anyone can make this.  You don't need to be a skilled cook either; all you actually need is a slow cooker and about 5 hours. 

Once ready, not only does this chicken turn out moist and delicious, but the possibilities of what you can add it to are endless!  I chose to enjoy the chicken by itself, but it would also be great in tacos (that's how Jeff ate it), salads, on pizzas, in omelets, on nachos, etc.  However you decide to serve it, enjoy!

Slow Cooker Shredded Fiesta Chicken
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Ingredients:

2 – 2 ½ lbs. boneless chicken breasts
½ a small bottle of low fat Italian dressing
½ TBSP. minced garlic
1 packet spicy ranch dressing mixed into ½ a cup of water
½ TBSP. chili powder
½ TBSP. cumin
¼ tsp. cayenne pepper

Directions:
Spray a slow cooker with a nonstick cooking spray and then place in the chicken.  Add in all the other ingredients (I added the chili powder, cumin, and cayenne pepper to the ranch water and whisked around to combine) and cook on high for 5-6 hours, or low for 8 hours.  When the chicken is done cooking shred it by taking two forks to each chicken breast.  Then, you will pull the forks in the opposite direction until you are satisfied with the size of the shredded pieces.

You can serve the chicken as is, or in tacos, or salads, etc…….So many scrumptious possibilities!

 Source: Adapted from Make Ahead Meals for Busy Moms

Churro Waffle Sticks

Today's post is one of reflection......

Often times throughout the summer, people like to visit amusement/theme parks, especially me.  Did you ever notice though, how different parks seem to have their own, unique smell, and I don't mean that in a bad way?  It's the variety of foods that are cooking that seem to give the parks their distinctive scent. 

So, for just a minute, lets reflect on the 'happiest place on earth'.  Other than the rides, one of the best parts of Disney World, at least for me, is walking around and accidentally stumbling across a Churro stand.  It doesn't take long before you get a whiff of the heavenly aroma of the Churros dancing in the air.  Often times it hits your senses before you can even see the stand.  That warm smell of cinnamon and sugar just suddenly attacks you, but in an 'oh so good' way.

Now, if you follow my blog, I'm sure you're aware that I'm not one who usually partakes in eating this type of food, however, I always find that there are exceptions when on vacation.  Sadly though, I'm not on vacation, therefore this meal was devoured by my husband, and not me.  He reassures me though that it was fantastic, which is why I decided to share.  Enjoy!

Churro Waffle Sticks
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Ingredients:

For the Waffle Sticks:
2 cups all-purpose flour
¼ tsp. salt
4 tsp. baking powder
2 tsp. cinnamon
2 TBSP. granulated sugar
2 eggs
1 ½ cups warm skim milk
1/3 cup butter, melted
1 tsp. vanilla extract

For the topping:

1 cup granulated sugar
½ cup cinnamon
½ cup butter, melted

Directions:

Preheat a waffle iron

In a medium bowl whisk together the flour, salt, baking powder, cinnamon and sugar.  Set aside.  In another bowl, combine the cinnamon and sugar for the churro topping, set aside for later use.

In a small bowl, beat together the 2 eggs.  Add in the warm milk, butter and vanilla extract and stir until evenly combined.

Pour the egg mixture into the flour mixture and stir around with a wooden spoon until well blended.  If there are a few little lumps in the batter, it’s fine.

Spray the waffle iron with a nonstick cooking spray and pour in some of the batter.  Let the waffle iron cook the waffles until they are a nice golden color and crisp in appearance.  Once ready, remove the waffles from the waffle iron, and spread on the melted butter (I used a pastry brush for this).  Immediately place the butter coated waffle into the cinnamon/sugar churro topping until well coated. 

Once the waffle is ready, place it on a plate and serve.  I made some chocolate dipping sauce to go with the waffle, but you could always serve with warm maple syrup.

Chocolate Sauce:

4 oz. Bittersweet chocolate, chopped
½ cup heavy cream
1 TBSP. butter

Place the chopped chocolate in a small microwave safe bowl.  In a small sauce pan, heat the heavy cream until it just begins to boil.  Pour the heavy cream over the chocolate and let sit for two minutes.  Slowly whisk together the heavy cream and chocolate until completely smooth in texture.  Add in the butter and whisk together until it’s melted and combined with the chocolate.

Source: Waffles from Chica Chocolatina
              Chocolate Sauce from Annie's Eats

Summer Berry Spinach Salad

With the dog days of summer upon us, I wanted to take just a minute to share a delicious salad recipe that I've enjoyed many times throughout the summer.

The ingredients for this salad came together in July, when I was up in Michigan visiting my grandma.  One afternoon, she asked me if I would please go to Wendy's for her and get her a particular salad for lunch.  Boy, was that ever a sight to see!  (For those of you who know me, I don't eat fast food, and I haven't personally ordered from a drive through in about 4 or more years.  I actually had to laugh at myself as I spoke to the person over the loud speaker, because I had no clue what the menu items were called.  Therefore, I had to describe the salad she wanted.)  Regardless, I ended up with the correct salad and drove it back to her house. 

After she removed the salad from the Wendy's bag, and I took a look at it, I decided that the idea sounded delicious and that I wanted one too.  However, I don't eat out and I also thought that the salad was lacking a couple ingredients that would liven it up!  Due to this, I decided the next day that I would make my grandma and me a homemade version of a summer berry salad, incorporating some different ingredients.  Here's the result:

Summer Berry Spinach Salad
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Ingredients:

Grilled Chicken
Spinach
Avocado
Strawberries
Blackberries
Raspberries
Blueberries
Red Onion (Strawberry onion would be best, but difficult to find)
Pecans or toasted almond slices

Sugar free Raspberry Vinaigrette

Directions:

Combine all the ingredients in a salad bowl or on a plate, and serve.  Wait to put the dressing on the salad until last.

There are no specific measurements for the ingredients.  It’s a personal preference, depending on how large you want to make the salad.

 

Baked Buffalo Chicken Egg Rolls

I know...I know....You might be tired of it, but this post is in fact another buffalo chicken one.  I can't help it though, I'm addicted. 

The great thing about this particular recipe, compared to some of the other buffalo chicken ones that I've posted, is the fact that it's not too bad for you.  This is mostly due to the fact that the egg rolls are baked instead of fried.  In addition to baking them, I tried to lighten the calorie count by using fat free, and low fat ingredients.

I absolutely love egg rolls and have been wanting to try to make some for awhile now.  However, I know that Jeff won't eat the traditional kind, therefore I decided to make my own version.  I still plan to try making the traditional variety one of these days; perhaps when Jeff goes out of town on business.  I'll keep you posted!

Baked Buffalo Chicken Egg Rolls
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Servings: 7-10, or can vary depending on how full you fill the egg roll shell
Ingredients:

17-20 oz. cooked, shredded chicken (I cheated and used mine out of a can)
4 oz. fat free cream cheese
¼ cup (or a little more) Frank’s Red Hot Sauce
1 tsp. ranch dressing (fat free)
1 cup or more, Shredded cheddar cheese (low fat)
Egg roll wrappers

Directions:

Preheat oven to 375 degrees and lightly coat a pan with olive oil.  I lightly sprayed PAM that contains olive oil in it.

Place the cream cheese in a small, microwave safe, bowl and then place it in the microwave for 15 seconds.  Stir the cream cheese around until smooth.  If needed, place it back in for a few more seconds.  *Don’t overcook*

In a medium bowl, add the shredded chicken, making sure that it’s warmed through.  If needed, place the chicken in the microwave for about 30 seconds or until warm to the touch.  In the same bowl, add in the cream cheese, Frank’s, ranch dressing, and ¼ to ½ cup of the cheddar cheese.  Stir the ingredients around until well combined.

To assemble:

Place a spoonful of the buffalo chicken mixture into the center of an egg roll wrapper, and top with a little cheddar cheese. 

Lightly coat the corners of the wrappers with water (to help hold it together) and then fold two of the corners inward and tightly roll up the rest.

Place the prepared egg rolls seam side down onto the baking sheet and very lightly coat with a little olive oil.  Bake for 15-20 minutes or until the egg rolls are a light golden brown.

Serve warm and enjoy!