Family favorites
I was looking for a simple dessert recipe for a friend that has been under the weather and I came across this simple cookie recipe on Pinterest. This recipe makes about two dozen very tasty cookies. I sent some over to my friend and brought the rest to our daughter the next day and she and Steve (her better half) really enjoyed them! We enjoyed these so much that I am making another batch later today!
INGREDIENTS
2 cups all purpose flour
1 teaspoon baking soda
1 Tablespoon corn starch
1 teaspoon salt
1/2 cup butter, softened
2 ripe banana’s, peeled
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
DIRECTIONS
Whisk together flour, baking soda, corn starch, and salt in a medium bowl and set aside. Cream together butter, bananas and sugars until light and fluffy. Add vanilla to the butter mixture and combine. Slowly stir in the flour mixture a little at a time. Add the chocolate chips and peanut butter chips and stir to combine.
Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees. Lightly spray two baking sheets and using a cookie scoop or a spoon, dollop a couple tablespoons of dough onto the cookie sheets and bake 8 – 10 minutes until lightly golden brown on the bottom. Remove from oven and let cool for a couple minutes on the baking sheet. Remove cookies to a cooling rack and let cool. Or serve warm with a cold glass of milk!
Enjoy!
This is one of our family favorite recipes and I can’t believe it has taken me so long to post it! Jim has asked a couple times recently for this dish. I was getting ready for a vacation away with a close friend so I used this opportunity to make this for him to eat while I was away. Needless to say he was very pleased and did not go hungry! I found the original recipe on Food Network, but have changed it to fit my family’s taste so feel free to change it your way as well! We like this with some crusty bread and a side salad! Did I mention this is a one pot dish and I use a rotisserie chicken? Easy and delicious!
INGREDIENTS
1 green bell pepper, diced
1/2 vidalia onion, diced
1 Tablespoon minced garlic
1 Tablespoon vegetable oil
1 rotisserie chicken, with the meat pulled off
1 package taco seasoning (gluten free for Robby)
2 (4 ounce) cans tomato paste
1 (8 ounce) jar of medium spice salsa (gluten free for Robby)
1 (14 ounce) can of corn (omit for Robby)
1 (16 ounce) black beans, rinsed
30 ounces of chicken broth (or more depending on how thick you want your soup)
1 (8 ounce) package cream cheese (dairy and gluten free for Robby. Kate Hill Brand)
OPTIONAL
Monterey Jack cheese, shredded
Tortilla chips
Crusty Bread
DIRECTIONS
Sauté onion, green pepper and garlic in the vegetable oil for just a couple minutes. Add the chicken, taco seasoning, salsa, corn, beans, tomato paste and chicken broth. Adjust the broth to your preference of thickness. Bring the ingredients to a slow simmer and simmer for 20 minutes. Slice the cream cheese into pieces and add to the soup, stir often letting the cream cheese melt and incorporate into the soup. Simmer for another ten minutes. Add shredded Monterey Jack cheese if desired and serve with tortilla chips or crusty bread.
Enjoy!
This dessert is fantastic! After one bite everyone declared this a favorite and a must make again soon dish! I love, love, love when that happens especially with a dish that is super easy and no bake! What a great recipe for the summer months when you need a dessert on a hot day! This would be great for any summer gathering or holiday! This will be making my Easter dessert table!
INGREDIENTS
1 package golden Oreos (36 cookies)
6 Tablespoons butter, melted
8 ounces softened cream cheese
1 cup powdered sugar
1 (16 ounce, the large tub) tub of fat free Cool Whip, divided
2 packages(3.4 ounce each) instant cheesecake pudding mix
3 cups milk
3 1/2 cups sliced strawberries plus more for garnish, if desired
DIRECTIONS
Crush the entire package of golden Oreo’s into a crumb mixture. Mix the crumb mixture with the melted butter and press the cookie mixture into a 9 x 13 inch pan covering the entire bottom of the pan. Refrigerate while you prepare the next layer. Beat together 1 cup of powdered sugar and cream cheese together. Once combined add one cup of cool whip to the cream cheese mixture and mix well. Spread the cream cheese mixture over the cookie layer forming layer number two.
For the next layer mix together the dry pudding mix and the milk, letting the mixture thicken, add in one cup of the Cool Whip and mix until combined. Spread over the cream cheese layer. Layer with sliced strawberries covering the pudding layer. Spread the remaining Cool Whip over the strawberries and garnish with more strawberries if desired. Store in fridge until ready to serve.
Enjoy!
This recipe can be found at www.kitchenmeetsgirl.com
This dish SCREAMS Spring! This would be a great addition to your Easter table! The bright lemon flavor with roasted asparagus and goat cheese, oh ya! If you don’t like lemon, this dish is definitely not for you. The fresh lemon juice really comes through. We enjoyed this with grilled chicken but I will be making this all through Spring! This is great made ahead. Just be sure to add the goat cheese just before serving.
INGREDIENTS
DRESSING
3 lemons total
Zest of two lemons
1/2 cup lemon juice (I needed three lemons to get 1/2 cup)
3 garlic gloves, finely minced
Salt to taste
Pepper to taste
1/2 cup extra virgin olive oil
FOR THE ORZO
1 pound thin asparagus, trimmed and sliced into bite size pieces
Salt
Pepper
Drizzle of olive oil
4 cups chicken stock
16 ounce box of orzo pasta
Goat cheese to taste
DIRECTIONS
For the dressing- add the zest of two lemons, 1/2 cup lemon juice, garlic, salt, pepper in a bowl. Whisk in the olive oil. Set aside.
For the asparagus- clean and trim your asparagus stalks and cut them into bite size pieces. Place your asparagus on a baking sheet, add salt, pepper and a drizzle of olive oil and combine well coating the asparagus pieces. Place the baking sheet in the oven on the top shelf of the oven leaving the oven door slightly ajar. Roast the asparagus for about 5-7 minutes stirring occasionally just until the asparagus is crispy and slightly charred. Remove from oven and set aside.
For the orzo- Place the chicken stock in a pot and bring to a boil. Add orzo pasta and cook until tender about ten minutes. Drain the orzo, add the orzo to a heat resistant bowl, add the asparagus and the dressing, mix well. Cool to room temp. If serving right away add the desired amount of goat cheese. If serving later add goat cheese just before serving. Refrigerate until serving. Garnish with lemon if desired.
Enjoy!
This cookie recipe originated from the Ocean Spray website and is also on the back of the Craisin package! I did make a couple small changes to the recipe after reading some of the reviews. We really enjoyed this cookie as it is not super sweet and is a little lighter than some other cookies. I will definitely make these again. These would also be really good with the addition of chopped walnuts or pecans! I made these as a gift for my neighbor but I also think these would be a great addition to any holiday table.
INGREDIENTS
2/3 cup butter
2/3 cup brown sugar
2 large eggs
1 Tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Craisin’s
2/3 cup white chocolate chips
1/2 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, add vanilla and milk mix until combined. In a mixing bowl combine oats, flour, baking soda, salt and cinnamon. Add this mixture to your butter mixture a little bit at a time mixing after each addition. When all combined, add the Craisins and white chocolate chips and mix by hand until well combined. Drop by rounded teaspoons onto ungreased baking sheet and bake for 10 minutes or until the edges are golden brown. Cool on a wire rack.
Enjoy!
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