Pan-Fried Pork Chops

We love pork chops. But every single time I make them, I make them the same way. Breaded and baked in the oven. I wanted something different and quick, and found this recipe.
Ingredients:
  ~ 1/4 cup flour
  ~ 2 pork chops
  ~ 1/4 teaspoon salt
  ~ 1/4 teaspoon pepper **Instead of salt and pepper I used a pepper steak spice blend we had. I definitely recommend experimenting with spice collections like this. It came out amazing!**
  ~ 2 tablespoons canola oil

Directions:
1.  Heat a large non-stick skillet over medium-high heat. Add oil.

2.  Sprinkle pork with salt and pepper (or other spice combination). Dredge pork in the flour.

3.  Once the pan is hot, add the pork. Cook on one side for approximately 5 minutes. Flip, and cook for another 5 minutes or until done. Serve with homemade applesauce. 



Source: myrecipes.com

Quick Homemade Applesauce

My mom usually makes a batch of homemade applesauce every fall. It takes almost all day to cook, but was always so worth it. Today I had some pork chops I needed to use, but I hate to have pork chops without applesauce. And I had no car for the day. And only an hour until dinner. I found this recipe online and thought it was a pretty good quick substitute for my mom's recipe!

Ingredients:
  ~ 5 peeled, cored, and quartered apples (The website said to use good cooking apples... I just used what I happened to have in my fridge.. 2 Golden Delicious and 3 Gala) *If possible, use different varieties of apples. My mom swears that it makes it taste better than when it is made with only one type of apple*
  ~ 3-4 tablespoons lemon juice
  ~ sprinkling of cinnamon (depending on how much you like. I like a lot)
  ~ 1/4 cup brown sugar
  ~ up to 1/4 cup white sugar (I used a full 1/4 cup. This depends on how sweet you like your applesauce)
  ~ 3/4 cup water
  ~ 1/2 teaspoon salt

Directions:
1.  Put all ingredients in a large sauce pan. Cover and bring to a boil. Lower the heat and simmer for 20-30 minutes (I used a full cup of water and it was too much. After 20-30 minutes my apples were still hard. I then turned it back up to boiling for another 10 minutes or so).

2.  Remove from heat. Mash with a potato masher (if you like chunky applesauce. For smoother applesauce, try putting in a food processor).

3.  Serve either hot or refrigerated (I've eaten it both ways.. warm for dinner, cold for breakfast). According to the original recipe, it also freezes well, for up to a year~





Source: simplyrecipes.com

Scalloped Potatoes with Ham

I made this the week after Easter, to use up the rest of the leftover ham. The dairy version apparently tasted amazing. The dairy free version was ok. Edible but nothing over the top.
Ingredients:
  ~ 3 tablespoons Fleishmann's unsalted margarine
  ~ 2 tablespoons flour
  ~ 1 1/2 cups almond or soy milk
  ~ salt and pepper
  ~ 4 large russet potatoes, peeled and thinly sliced
  ~ 12  ounces 1/4 inch sliced baked ham
  ~ 1 cup thawed frozen broccoli (I put it in the microwave for approximately 30 seconds to thaw it)
  ~ 1 cup grated cheddar cheese

Directions:
1.  Pre-heat oven to 350°. 

2.  Butter a baking dish. In a saucepan, melt 2 tablespoons of unsalted margarine over medium heat. Stir in the flour and cook for approximately 1 minute.

3.  Remove saucepan from heat and whisk in milk. Return the pan to heat and bring to a simmer while still constantly stirring.

4. When the sauce has thickened, remove from heat and add salt and pepper. Set aside.

5. Spread 1/3 of the sauce over the bottom of the baking pan (I split mine in half, between two pans). Top with half of the potatoes. On top of the potatoes, add the ham, broccoli, and cheese. Add another 1/3 of the sauce and repeat until you run out of sauce, potatoes, ham and broccoli.

6. Top off with cheese, if desired, and bake for approximately 45 minutes.




Source: www.foodnetwork.com

Barbecue Meatballs

A good dinner on a night when you realize you have hardly any food in your kitchen! I served on top of white rice and French cut green beans.

Ingredients:
  ~ 1/2 lb ground beef
  ~ 1 egg 
  ~ 1/4 cup bread crumbs
  ~ 1/4 cup ketchup
  ~ 1/4 cup brown sugar
  ~ 1/2 tablespoon Worcestershire sauce
  ~ sprinkle of garlic powder
  ~ sprinkle of onion powder

Directions:
1.  Pre-heat oven to 350°. 

2.  Mix first 3 ingredients in a bowl and form into 1 inch balls.

3.  Place meat balls in a 8x8 baking pan.

4. In a separate bowl, combine remaining ingredients. Pour over meatballs.

5. Bake for approximately 45 minutes. Serve on top of rice.



Source: Sarah Elizabeth

Chocolate Chip Easter Baskets

The easiest yummy Easter treats I've ever made!

Ingredients:
  ~ 1 package refrigerated chocolate chip cookie dough (or dry mix)
  ~ 1 cup white frosting
  ~ 1/4 cup flaked coconut
  ~ jellybeans
  ~ Twizzlers pull and peel
  ~ green food coloring

Directions:
1.  Preheat oven to 375°. Grease and flour a 24 mini-muffin pan. Prepare dry cookie mix (if necessary).

2. Place one square of cookie dough into each cup. Bake for approximately 15 minutes, or until golden brown.

3. Place pan on a wire rack to cool. Using a toothpick, make two small holes on the top of each cookie, wide enough to fit a piece of Twizzler. Cool cookies completely.

4. Add green food coloring to the frosting. Using a small knife, add a small amount of frosting to the top of each cookie.

5. Add coconut and a couple drops of food coloring in a plastic bag. Shake the bag to color the coconut. Dip each cookie in the coconut. Add a couple jellybeans to each cookie. Stick the Twizzler handle on (this didn't work for me so I just used some extra frosting to hold it in place).



Source: meals.com

Brown Sugar and Balsamic Pork

Picture from C+C Marriage Factory

A couple months ago there was a sale on pork roast. This is something we like, but don't buy often.. mainly because I don't have many recipes that aren't boring and plain pork roast. When I saw this on Pinterest (yes, again!), I decided to give it a shot. It was delicious... but definitely looked NOTHING like the picture on the original website (doesn't her picture above look amazing?)! The pictures actually came out kinda gross looking.. even though it tasted good! I think I didn't make enough glaze to pour over when I served it.


Serves: 4

Ingredients:
  ~ 2 pound boneless pork loin
  ~ 1 teaspoon ground rosemary
  ~ 1/2 teaspoon salt
  ~ 1/4 teaspoon pepper
  ~ 1/2 teaspoon garlic powder
  ~ 1/2 cup water
  ~ 1/2 cup brown sugar
  ~ 1 tablespoon cornstarch
  ~ 1/4 cup apple cider vinegar
  ~ 1/2 cup water
  ~ 2 tablespoons soy sauce

Directions:
1.  In a small bowl, combine rosemary, salt, pepper, and garlic. Rub over roast and place in Crockpot with 1/2 cup of water in the bottom. Cook on low for 6 hours.

2. About 75 minutes before the roast is done, combine the last 5 ingredients in a small saucepan on medium heat; stirring constantly until the mixture thickens. Brush glaze over roast 2 or 3 times in the last hour of cooking.

3. You should have some glaze leftover (you may need to make more than shown above.. it wasn't enough for me). Pour this over the sliced roast when you serve it.




Source: candcmarriagefactory.com

Brownie Cupcakes

My new, favorite, go-to dessert recipe. I don't think I'll ever make "normal" cupcakes ever again! This was another dessert picture that caught my eye on Pinterest. I decided to make them for Valentine's Day with strawberry cake mix and white buttercream frosting (and, of course, heart sprinkles). They were a huge hit! I'm making them again for a party tomorrow with lemon cake mix and chocolate frosting, combining my favorite cupcake combination with brownies. My mouth is already drooling..

Makes: About 42 cupcakes

Ingredients:
  ~ 1 box of cake mix (any flavor) (Duncan Hines is dairy-free)
  ~ 1 box of brownie mix (again, Duncan Hines is dairy-free)
  ~ Ingredients necessary to prepare cake and brownie mixes

Directions:
1.  Pre-heat oven to 350°.

2. In one bowl, prepare cake mix according to box. In another bowl, prepare brownie mix according to box.

3. Line cupcake pans with papers.

4. Fill cupcake papers 1/3 full with brownie batter and another 1/3 full with cake mix (I used about 1 spoonful of brownie and 2 spoonfuls of cake because I was running out of brownie batter).

5. Bake for 20 minutes, or until the top of the cupcake bounces back when you touch it. You want to be careful not to over-bake them because the brownie will get too hard and stick to the paper.

6. Frost with your favorite frosting. I used my recipe for Decorator's Frosting.


Source: iheart2stamp.com

Lazy "Sunday" Casserole

I have been on a roll with new recipes lately!! And all of them have been amazing! This one I found through Pinterest (a GREAT place to find new, different recipes). I have been very busy with work lately, so the main thing that appealed to me about this recipe was that it was called a "lazy" casserole. And it lived up to that name. I cut potatoes in quarters and cooked some sausage in a frying pan. That's all I had to do for a delicious dinner. Another appealing thing about this recipe is that all of the ingredients are staples that I always have on hand.. so it's a quick, easy dinner any night!


Serves: 2

Ingredients:
  ~ 2 or 3 large potatoes
  ~ 1/2 pound baby carrots
  ~ 2 tablespoons vegetable oil
  ~ 1 1/2 teaspoons Italian seasoning
  ~ 1/2 cup chicken broth
  ~ 1/2 teaspoon garlic powder
  ~ black pepper
  ~ salt (I used Sicilian salt.. my favorite)
  ~ 4 tablespoons balsamic or apple cider vinegar
  ~ 4 Italian sausages

Directions:
1.  Peel, wash and quarter potatoes. Place in bottom of 11x17 glass baking pan with the baby carrots.

2. In a glass bowl, combine oil, Italian seasoning, broth and garlic powder. Combine using a whisk. Pour over potatoes and carrots (mix using a spoon, ensuring that potatoes and carrots are fully coated).

3. Cover with tin foil and bake at 450° for 45 minutes.

4. About a half hour later, brown the sausage in a frying pan. They don't need to be fully cooked. Slice in half.

5.  After 45 minutes the potatoes should be fork tender (If not, put back in the oven for another 5 minutes or so). Add the sausages to the pan. My potatoes had started to stick to the bottom of the pan, so I loosened them and mixed everything up so that everything would cook consistently.  Pour the vinegar over the top of the pan, and put it back in the oven, uncovered, for another 20-25 minutes.


Source: kayotic.nl

Coconut Chicken

We loved this! Serve it with Tropical Rice.
Serves: 3

Ingredients:
  ~ 1 pound boneless chicken breasts
  ~ 1 egg
  ~ 1/4 cup flour
  ~ 1/4 teaspoon salt 
  ~ 1/2 cup bread crumbs
  ~ 1/2 cup shredded coconut
  ~ 1/4 cup vegetable oil

Directions:
1.  Cut each chicken breast into strips.

2. In one bowl, combine flour and salt. In a second bowl, beat egg. In a third bowl, combine bread crumbs and coconut. Bread each piece of chicken in this order.

3. Place breaded chicken in a pre-heated skillet with the vegetable oil. Fry strips for approximately 6 minutes, making sure each side is browned. Once chicken is done, place them on a paper towel lined dish to drain the oil.

Source: Budget Bytes

Broccoli in a Sweet Garlic Sauce

I made this to go with our Chinese New Year dinner last night (Sweet and Sour Chicken). It's delicious, quick and healthy. Can't go wrong. You could also use the sauce with different vegetables. I'm planning on using broccoli and carrots next time.

Serves: 6 

Ingredients:
  ~ 2 cups chicken broth
  ~ 1 clove garlic, minced
  ~ 1/4 cup soy sauce
  ~ 1 teaspoon ginger
  ~ 1/4 cup sugar
  ~ 2 bunches of broccoli, chopped 
  ~ 2 tablespoons olive oil
  ~ 1 1/2 tablespoons cornstarch

Directions:
1.  Bring the broth to a boil in a sauce pan. Add the garlic, soy sauce, ginger and sugar.  Stir well, until combined.

2. In a large skillet, saute the broccoli in the olive oil until just barely tender. Add the broth mixture and cornstarch to the skillet. Be sure to stir very well to avoid lumps (I used a whisk).

3. Allow to cook for approximately 6 minutes, or until the sauce thickens. Serve over rice.

Source: vegetarian.about.com

Sweet and Sour Chicken

We love Chinese food in this house (which is shocking seeing as I had never had Chinese take-out before we started dating). We occasionally treat ourselves and order take-out, but lately I've been trying to re-create our favorite recipes at home. This is by far our favorite! Not only was it a great dinner, it would also make a great appetizer at a party.


Serves: 4 

Ingredients:
  ~ 4 boneless chicken breasts
  ~ Salt and pepper
  ~ 1 cup cornstarch
  ~ 2 eggs
  ~ 1/4 cup vegetable oil
  ~ 3/4 cup sugar
  ~ 4 tablespoons ketchup
  ~ 1/2 cup vinegar
  ~ 1 tablespoon soy sauce
  ~ 1 teaspoon garlic powder

Directions:
1.  Pre-heat oven to 325°.

2. Heat a medium pan over medium heat. Add vegetable oil.

3. Set up a bowl with the eggs (beaten) and a bowl with the cornstarch. Cut chicken into small chunks and coat in cornsarch then egg.

4. Add chicken to heated pan and brown. Watch it carefully so it doesn't burn.

5. Place the chicken in a 9x13 baking dish.

6. In a separate bowl, combine last 5 ingredients, and pour over chicken in the baking dish. Make sure all sides of each piece of chicken are coated in the sauce.

7. Bake for 1 hour, turning the chicken ever 15 minutes.


Source: Brown Eyed Baker

Dairy-Free Mac and Cheese

We were in Whole Foods for the first time 2 weeks ago buying a Christmas gift. While there, we decided to check it out because a vegan friend of mine has often raved about their dairy-free selection. After being in the store for about 5 minutes, I was sold. A woman had a table set up with cookie samples. I usually go to these tables, listen to what they have to say, then look at the ingredients and take a sample. If it's "safe", I'll eat it. If not, the hubby gets it. The woman saw me looking at the ingredients and was like "it's gluten free, dairy free and casein free.." and I said "I'm sold!" It was a delicious cookie :) I ended up leaving the store with dairy-free whipped cream in a can, dairy free boxed mac and cheese, Blue Diamond almond milk (which my friend has been saying for months is a million times better than soy milk.. btw, it is), and Daiya cheddar style shreds.

I promised Ryan that when I attempted to make mac and cheese I'd make him, the cheese lover, his own, with real cheese. However, I was feeling very defiant yesterday and also in the mood for mac and cheese. So I made just one. With the Daiya cheese. He walked in the door commenting on how good it smelled. I had rehearsed in my head "just give it a shot", but I didn't even have a chance to finish my sentence before he said he'd eat it. In the end, I loved it and he said while it wasn't the best (he compared it to having lite mayo instead of the real stuff) mac and cheese he'd ever had, it was better than Kraft boxed mac and cheese and it definitely looked and smelled like cheese.

Serves: 6 

Ingredients:
  ~ 2 tablespoons extra-virgin olive oil
  ~ 1 pound chicken breast tenders, chopped (I used about half of this)
  ~ Salt and pepper
  ~ 1 pound macaroni elbows
  ~ 2 1/2 cups frozen raw broccoli florets
  ~ 3 tablespoons Fleischmann's unsalted margarine
  ~ 4 tablespoons flour
  ~ 1 teaspoon paprika
  ~ 3 cups Blue Diamond almond milk
  ~ 1 cup chicken broth
  ~ 3 cups Daiya cheddar style shreds

Directions:
1. Boil a pot of water for the macaroni. Sprinkle a little salt in the water.

2. Heat a medium pan over medium heat. Add olive oil and chicken and season with salt and pepper. Saute for a couple minutes and cook until cooked through. Turn off heat and reserve.

3. Add pasta to boiling water. Cook for about 5 minutes, then add the broccoli. Cook for another 3 minutes or so, until both the pasta and broccoli are cooked.

4. While the pasta cooks, heat a medium sauce pan over medium heat. Add butter and melt. Then add the flour and paprika, whisking together until small bubbles appear. Cook for about another minute or so. Whisk in the milk and broth, raising the heat slightly, to bring it to a boil. Once it's boiling, reduce the heat and simmer on low heat for about 5 minutes.

5. Drain the macaroni and broccoli. Add back to the same pot and stir in the chicken.


6. Add the cheese to the milk sauce pan and stir until it is melted and a cheese sauce has formed. Pour the sauce into the chicken/macaroni/broccoli pot and stir until everything is covered. Serve.


Source: A modified version of Rachel Ray's recipe

Hawaiian Chicken

Seriously one of the easiest dinners ever! I served it with a steam-in-the-bag veggies and wild rice. Prep time? About 2 minutes.

Serves: 2

Ingredients:
  ~ 2 boneless skinless chicken breasts
  ~ barbecue sauce
  ~ 1 can crushed pineapple (diced pineapple also works)

Directions:
1. Pre-heat oven to 350°.

2. In a bowl, combine the barbecue sauce (I didn't measure), pineapple and about half of the juice in the can (drink the rest).

3. Place chicken in a baking dish.

4. Pour barbecue/pineapple mixture over the chicken.

5. Cover with foil and bake until the chicken is completely cooked... about 40 minutes.

Ginger Pineapple Chicken

Three of my favorite ingredients.. chicken, pineapple, and my new favorite, ginger. This is the perfect busy weeknight dinner. It took less than 5 minutes to prepare (the oven took longer heating up), dirtied 2 things (a bowl and the pan), and you most likely have all the ingredients already. To me, that is weeknight perfection.

Serves: 2

Ingredients:
  ~ 1 1/2 lbs boneless skinless chicken breasts
  ~ 1-2 teaspoons rosemary
  ~ salt (to taste)
  ~ pepper (to taste)
  ~ 1 can of sliced pineapple
  ~ frozen broccoli or thinly sliced green onions
  ~ 1 teaspoon ground ginger

Directions:
1. Pre-heat oven to 375°.

2. Combine the salt, pepper and rosemary in a bowl, then use to coat the chicken breasts.

3. Place the chicken in a 9x13 glass pan and sprinkle the broccoli or onions around the chicken (we don't eat onions, which the original recipe called for. I used frozen chopped broccoli).

4. In a small bowl, combine the juice from the can of pineapple with the ground ginger. Beat until the ginger is completely dissolved. Pour over the chicken. It will look like a lot of juice, but you need to use all of it.

5. Bake, uncovered, for about 35 minutes. Baste with juices several times.

6. After 35 minutes, add the pineapple slices on top of the chicken (half the can would be sufficient. We like pineapple so I used all of them).

7. Bake for another 5-10 minutes, depending on your oven. Serve over rice, with the juices drizzled on top.


Source: southernfood.about.com

Chinese Honey Chicken

We've been in the mood for some really good Chinese food lately, but we're trying to save money and not go out to eat. While looking online for something to make for dinner tonight, I came across this and thought it would be perfect. It came out really good.. like something you'd find in a restaurant.

Serves: 4

Ingredients:
  ~ 1 1/2 lbs boneless skinless chicken breasts or tenderloins
Batter
  ~ 4 tablespoons cornstarch
  ~ 1/4 cup flour
  ~ 1 teaspoon baking powder
  ~ 1/2 cup water
  ~ 1/2 teaspoon salt
  ~ 2 eggs
Sauce
  ~ 1 1/2 teaspoons oil
  ~ 2 teaspoons ginger
  ~ 3 tablespoons garlic (I used about 1/2 teaspoon garlic powder)
  ~ 1 teaspoon salt
  ~ 3 tablespoons honey
  ~ 1 teaspoon rice wine vinegar (I used apple cider vinegar)
  ~ 1/2 cup water
  ~ 1 teaspoon cornstarch (mixed with 1 teaspoon water)
  ~ sesame seeds (optional)

Directions:
1. Beat all batter ingredients together in a large bowl until smooth. Cover and put in refrigerator for at least a half hour.

2. Heat a deep fryer (or oil in a large frying pan) to 350 degrees.

3. Cut chicken into 1" chunks and add to batter bowl, making sure each piece is completely coated.

4. Add chicken to pan and fry until batter becomes firm and crispy. Drain on a paper towel.

5. In another frying pan, heat 1 1/2 tablespoons of oil, garlic and ginger. Stir fry for about 30 seconds, then add the salt, honey, vinegar and water. Mix well (I used a whisk).

6. Combine 1 teaspoon of cornstarch with 1 teaspoon of water and add to the sauce. Allow sauce to simmer for 2 minutes or until it looks thick.

7. Add chicken to sauce pan and make sure each piece gets completely coated. Sprinkle with sesame seeds if desired.



Source: blogchef.net

Blueberry Muffins

Blueberries are one of my favorite fruits. It's like potato chips.. you eat one and before you know it you've eaten all of them. Blueberries were crazy cheap at our favorite grocery store last week so I bought a bunch... and what better to make than blueberry muffins!

Makes: 1 dozen (I doubled the recipe and made 12 big muffins and 24 mini muffins)

Ingredients:
  ~ 1 3/4 cup flour
  ~ 1/3 cup sugar
  ~ 2 teaspoons baking powder
  ~ 1/4 teaspoon salt
  ~ 1 egg, beaten
  ~ 3/4 cup soy milk
  ~ 1/4 cup vegetable oil
  ~ 3/4 cup blueberries, washed (I used the whole container when I doubled it)

Directions:
1. Pre-heat oven to 400°.

2. In a medium bowl combine flour, sugar, baking powder and salt with a wooden spoon.

3. Using the spoon, create a bowl out of the dry mixture.

4. In a separate bowl combine egg, soy milk and oil. Pour wet mixture into the dry mixture "bowl".

5. Stir until moistened... not too much though. Lumps are good. Fold in blueberries.

6. Spoon batter using an ice cream scoop into muffin pan (if you're not using muffin papers, spray the pan with cooking spray). Each muffin cup should be approximately 2/3 full. Sprinkle a little sugar on top of each muffin.

7. Bake for 18-20 minutes, or until a cake tester/toothpick inserted in the center comes out clean.

8. Allow the muffins to cool for about 5 minutes and serve warm with butter.


Source: Better Homes and Gardens Cook Book: Bridal Edition

Teriyaki Tuna Bowl

I'm always looking for healthier dinners.. and inexpensive dinners. A year ago I tried "Meatless Mondays", but I started slacking after a couple weeks. Sometimes I found I was just too tired on Monday to plan a special meal and it has historically been a day of a go-to easy quick meal. But I would still try to do a meatless meal every once in awhile. It's tough because we're both big meat eaters.. so for us to feel full and happy after a meatless meal, it better be good. I've found that tuna is a good substitute. Sometimes I can put it in stuff and it tastes just like chicken.

Today was a really really hot day.. not only too hot to cook, but too hot to eat a hot dinner. I bookmarked this recipe back during my Meatless Mondays days, and it's basically a cold dinner, so I gave it a shot.

I liked it. I liked how long it took to make. I liked that it wasn't burning hot. And I liked the taste. Not the best dinner ever, but good. Ryan didn't agree. He ate all of his, but he said it wasn't one of his favorites. It reminded me of these tuna packets that Bumblebee used to make a couple years ago with a couple large pieces of teriyaki marinated tuna. Ryan liked those... this wasn't that different.

And it's healthy! According to the Bumblebee website, only 230 calories per serving. And I made half as much rice as they did, so it was probably a little bit less than that.

Serves: 2

Ingredients:
  ~ 1 can of tuna, drained
  ~ 3 carrots, julienned
  ~ 1 cup broccoli
  ~ 2 cups rice, cooked
  ~ 1/4 cup teriyaki sauce (or a little less.. depends on how strong of a flavor you want)

Directions:
1. Prepare rice according to package directions.

2. In a sauce pan, boil or steam broccoli and carrots.

3. When the vegetables are cooked, spoon the rice into the bottom of a bowl or dish. Top with the vegetables and tuna.

4. In a microwave dish, heat up teriyaki sauce for 15-20 seconds... just until slightly warm. Drizzle over bowl.


Source: BumbleBee.com

Double Chocolate Oreo Chunk Cookies

I made these for a couple bbq's over 4th of July weekend. They went over really really well.. as in they disappeared within minutes! And of course, like the blogger I got the recipe from, I also taste tested them while I was making them. Seriously delicious cookies!

One of the bbq's was also for my aunt's birthday, and she is the biggest Oreo fan I've ever met, so they were perfect for her party! They were Oreo fan approved!

Makes: 3 1/2 dozen cookies

Ingredients:
  ~ 2 1/2 cups flour
  ~ 1 teaspoon baking soda
  ~ 1/4 teaspoon salt
  ~ 3/4 cup unsweetened cocoa
  ~ 1 cup unsalted butter, softened
  ~ 2 cups granulated sugar
  ~ 2 eggs
  ~ 2 teaspoons vanilla
  ~ 1 cup semi-sweet chocolate chips
  ~ 1 cup chopped (or crushed) Oreo cookies (about 8 Oreos)

Directions:
1. Pre-heat oven to 375°.

2. In a medium bowl, combine flour, baking soda, salt and cocoa.


3. In a mixer bowl, cream butter and sugar until smooth. Add eggs and vanilla. Mix until well blended.


4. Gradually add flour-cocoa mixture until everything is well combined.


5. With a wooden spoon, mix in Oreos and chocolate chips.


6. Using a tablespoon, drop cookies onto a cookie sheet (I usually use an ice cream scoop to get evenly sized cookies).


7. Bake for 8-10 minutes. Allow cookies to cool on cookie sheet for 3-5 minutes before transferring to a cooling rack (I played around with these times and found that 9 minutes in the oven and 3 minutes cooling worked the best for me).


8. Eat a couple, just to test them before anyone else gets their hands on them!

Source: Two Peas and Their Pod

Glazed Lemon Chicken and Rice

I love anything lemon, and while this was really good, it didn't have enough lemon for me. The glaze smelled amazing though!! Next time I make it I'll be adding more lemon juice.

Serves: 2

Ingredients:
  ~ 1/3 cup water
  ~ 1 tablespoon lemon juice
  ~ 2 teaspoons cornstarch
  ~ 2 tablespoons honey
  ~ 1 teaspoon grated lemon peel
  ~ 1 cup uncooked instant white rice
  ~ 1 teaspoon vegetable oil
  ~ 1/2 lb boneless chicken breasts, cut into 1" pieces
  ~ 1/2 teaspoon salt

Directions:
1. Combine water, lemon juice, cornstarch, honey and lemon peel. Stir until cornstarch is dissolved.

2. Cook rice according to package (for me it was 1 cup of water for 1 cup of dry rice, cooked in the microwave for 5 minutes).

3. In a medium-sized skillet, heat the vegetable oil. Add the cubed chicken when the oil is hot enough. Cook until brown.

4. Stir glaze mixture again (in case anything settled while you were cooking the chicken), then pour into the skillet.

5. Constantly stir the glaze until all of the chicken is coated and the glaze has thickened.

6. Serve over rice.


Source: Betty Crocker