Forgotten Kiss Cookies

Another recipe from Pinterest! I love that website...anyways...I made these cookies for a ward Christmas Party and they were a hit! These delicious cookies were gone in moments. This is an easy dessert to make and are super tasty. Enjoy!

Ingredients

Makes 4 dozen cookies

• 1 Cup Softened Margarine
• 1/3 Cup Sugar
• 1/3 Cup Light Brown Sugar (packed)
• 1 Teaspoon Vanilla
• 2 Cups Flour
• 1 Cup Mini Chocolate Chips Or Mini M&ms
• 1 9oz. Bag Hershey Kisses

For Chocolate Drizzle (optional):

• ¼ cups Mini Chocolate Chips
• 1 teaspoon Shortening

Side note: I used the Mini M&M's. They were super good and made the cookies colorful.


Directions

Preheat over to 375 degrees F.

1.  In a large bowl, beat butter/margarine, sugars, and vanilla until well blended.

2. Add the flour and blend until smooth.

3. Stir in mini chocolate chips or M&M's.

4. Take a tablespoon of cookie dough and mold it around each unwrapped kiss, covering completely. Shape into balls.

5. Place into un-greased cookie sheet.

7. Bake for 10-12 minutes or until set.

8. Prepare chocolate drizzle, if desired, and drizzle over each cooled cookie.

Side note: I was super worried about not greasing the pan but it turned out very well! The cookies didn't get stuck to the cookie pan and it was very easy to clean.

Directions for Chocolate Drizzle:

1. In a small microwavable bowl, place 1/4 cup mini chocolate chips and 1 teaspoon shortening.

2. Microwave for 30 seconds to melt, stir until smooth.

3. Drizzle over cookies.

Bruschetta with Mozzarella Cheese

I made this along with my Big Easy Shrimp (check out Shrimp Recipes) and it was great! Side note: I cut the slices of bread too thick...having them thinner makes it easier to eat. Enjoy!

Ingredients

• 1 (32-ounce) can whole tomatoes, drained
• 1 cup fresh basil leaves, washed and spun dry
• 4 tablespoons  extra virgin olive oil
• 6 cloves of garlic, peeled
• Salt
• Pepper
• 2 large French baquettes, sliced 1-inch thick (about 36 slices)
• 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Side note: Do NOT use diced tomatoes for this...the food processor makes them a puree, which is not what you want for Bruschetta.

 

Directions

Preheat oven to 375 degrees F.

1. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic.

2. Pulse until smooth, but somewhat chunky.

3. Season with salt and pepper.

4. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.

5. Rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella on top.

6. Place bread back in oven and melt cheese slightly, about 45 seconds.

7. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Side note: rub the garlic on the bread immediately after you take it out of the oven. The heat from the bread melts the garlic.



Crockpot Barbecue Chicken

I tried this recipe that I found on Pinterest (best website ever...just sayin') for a work party and it turned out fabulous! Easy to make and really tasty. Enjoy!

Ingredients:

• 4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
• 1 bottle BBQ sauce (sweet baby ray's all the way!)
• 1/4 c vinegar
• 1 tsp. red pepper flakes
• 1/4 c brown sugar
• 1/2 - 1 tsp. garlic powder 

Directions:

1. Mix the BBQ sauce with the vinegar, red pepper flakes, brown sugar, and garlic powder.

2. Place chicken in the crockpot.

3. Pour sauce over the chicken and put the crockpot on low for 4-6 hours.

You don't have to stir it but I did so I could have an excuse to taste test it.



Ultimate Chocolate Chip Cookie n' Oreo Brownie Bar

Remember when I said the unhealthiest I would put on my blog is the potato skins? I lied. I'm pretty sure this is even more unhealthy. This is a fairly simple recipe that is ridiculously delicious. Enjoy!

Ingredients:

• Favorite chocolate chip cookie recipe 
• Favorite brownie recipe 
• Double Stuffed Oreos 
• Hot Fudge
• Vanilla ice cream

Directions:

Preheat oven to 350

1. Line a 9 x 13 pan with wax paper then spray it with cooking spray.
               
2. Whip up your cookie dough and spread it in the bottom of the pan.

3. Cover with Oreos.

4. Pour the brownie batter ontop of the oreos and cookie dough.

5. Place in the preheated over and let it cook for 45-55 minutes.

6. Take out of the oven cut into squares.

7. Take one and place vanilla ice cream and hot fudge on top.

Stuffed Chicken Marsala

 

This is the Stuffed Chicken Marsala recipe from Olive Garden! It is my absolute favorite dish that they serve there. Enjoy!

Ingredients  

Cheese Stuffing:

• 1/2 cup smoked shredded cheese (provolone or gouda)
• 8-oz package mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1 tsp fresh garlic, minced
• 1/4 tsp red pepper flakes, crushed
• 2 Tbsp sun-dried tomato flakes (drain first if in oil)
• 1/3 cup green onions, thinly sliced
• 3/4 cup sour cream (6 oz)
• 1/2 tsp salt
• 1/2 tsp black pepper 

Sauce:

• 1 small onion, cut in half and thinly sliced lengthwise
• 24 fl oz Marsala wine
• 8 fl oz heavy cream
• 2 small containers button mushrooms, thinly sliced (6 cups)
• Salt and pepper to taste
• 2 lbs skinless, boneless chicken breasts
• 4 fl oz olive oil
• 2 cups all-purpose flour

(side note: the alcohol cooks out of the wine in 3-4 minutes)

Directions 

Pre-heat oven to  350°F.

1. Combine all cheese stuffing ingredients in a mixing bowl.

2. BUTTERFLY thickest section of chicken breasts to create 2 lobes. (side note: butterfly means to cut the chicken breasts in half, leaving some of the chicken on edge left so it's folded open like a book)

3. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast.

4. Gently press stuffing down so it resembles a hockey puck.  Foldover other lobe of chicken breast; does not have to seal.

5. Heat large sauté pan over medium heat. Add olive oil and heat until shimmering

6. Place flour in a shallow pan and season to taste with salt and pepper. Cover stuffed chicken breasts in flour, shaking off excess.

7. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish.

11. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

12. Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
  

13. Pour in the Marsala wine – make sure to incorporate drippings from bottom of pan. Heat the wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

14. Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. 

Pork Chops with Balsamic Reduction

This recipe was originally intended for lamb chops but the pork chops tasted fabulous! I can't wait until I try it with lamb! Enjoy!

Ingredients

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup chicken broth
• 1 tablespoon butter

(side note: I replaced the minced shallots with 1 minced clove of garlic. It tasted great!)

Directions

1.  In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

2.   Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from  the skillet, and keep warm on a serving platter.

3.    Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Basic Pizza Dough

Ingredients

• 1 3/4 cup warm water
• 1 (1/4-ounce) package active dry yeast (recommended: RapidRise)
• 2 teaspoons salt
• 4 1/2 to 5 cups bread flour
• 3 tablespoons olive oil, plus more for bowl
• Cornmeal, for pan

Directions

Preheat oven at 450 degrees F.

1. Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.

2. Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.

3. Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down.

4. Divide it in half; each half will make 1 (12-inch) pizza.

5. Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.

(side note: I tried the food processor and it didn't work well. I recommend mixing the ingredients in the same order in a bowl with a wooden spoon)

(side side note: I used all of the dough for a 24 inch pizza pan, it worked great!)

The type of cheese, sauce, and toppings are completely up to you. The dough tasted great and cooked very well.

Enjoy!