Monster Cookies

INGREDIENTS:
1 stick of butter
1 1/4 cups brown sugar (packed)
1 cup white sugar
3 eggs
1 tsp vanilla
1/2 tsp corn syrup
2 tsp baking soda
1 1/2 cups peanut butter
4 1/2 cups oats
1 cup M&Ms
1/2 cup chocolate chips

DIRECTIONS:
Preheat oven to 350. Cream the butter, sugars, eggs, vanilla and corn syrup using a mixer. Add in the baking soda and peanut butter. Mix well. Add in oats. Mix. Add in M&Ms. Mix. Add in chocolate chips. Mix. Scoop by small spoonfuls onto the cookie sheet. Cook for 12 minutes. Enjoy!!



My favorite part of this recipe is that you can also put the spoonfuls/cookie sheets in the freezer until solid, and then transport into a ziplock freezer bag to cook at a later time. One of the things I hate about making homemade cookies is the massive amount it always makes, but this is perfect to save for another time, or to send a long with a meal for someone who just had a baby or is sick. Love it!

Asian Sesame Salad with Creole Blackened Shrimp

INGREDIENTS:
1 lb uncooked, peeled and deveined, tails off shrimp
Butter or Olive Oil
1-1/2 tsp Cajun/Creole Seasoning
1/2 tsp of Blackening Seasoning
6 oz. baby spinach leaves
3 cups of coleslaw mix (red, green cabbage and carrots)
1 cup fresh snow peas, cut lengthwise into strips
4 green onions, sliced diagonally
1/2 cup chopped cilantro
1/2 cup- 1 cup Kraft Asian Toasted Sesame dressing

DIRECTIONS:

In a skillet, cook the shrimp with seasoning and either butter or olive oil. Combine the rest of the ingredients in a large bowl and mix. Top with shrimp and serve!
Would be great with edamame and mandarin oranges, too!

GrowBottle for Herbs

I got this very cool herb plant from my in-laws for my recent birthday! While I was visiting them, we'd noticed it in a magazine, so I was super excited when it showed up on my doorstep to try it out! I love cooking with fresh herbs, and would love to have a garden of my own- and what a cool way to do that! Love it!!

Campfire Cooking

We just enjoyed an awesome weekend of camping and had to share some of the food we made (I think food tastes the best when camping!). I like easy, yummy, options for camping- not a lot of prep or clean up... One night we made corn on the cob and foiled potatoes to go with mac and cheese (made it on the propane burner) and hot dogs. Here's what I do for the veggies:

Corn on the Cob
Soak the entire husks (hairs and all) about 20-30 minutes in water while the fire is being prepared. Lay right on the grill and as the corn cooks, the hairs will pretty much burn away, and the husks will be easy to peel off when done. Enjoy with butter/pepper/salt and parmesan cheese! Really yummy!

Foiled Potatoes
Using baby new potatoes or small red skin potatoes, place the potato horizontally and slice (leaving skins on) vertically (making small 'chips'... not cubes) and try to cut fairly thin. Spray a sheet of foil heavily with non-stick spray, then lay on potatoes and fill a few dabs of butter. Top with either salt and pepper, or my favorite Morton's Nature Seasoning. Close foil packet up and place potatoes on the grill. The potatoes will take about 20 minutes (if sliced thin) to cook, but keep checking so they don't burn to the foil. Really easy too!

I love these because they are easy and hardly any clean up. We cook both on the grill at home, too. What are some of your favorite camping foods?! Naturally... s'mores!

Bob Armstrong Dip

I have decided to try some new appetizers and dips during this football season- and here was the first one I made. Click HERE for the recipe. I have to say- it was yummy, but I expected it to be a lot more spicy/stronger flavor- so if I made it again, I'd probably add a can of spicy rotel or more of the tex-mex seasoning than it says to. I halved the recipe because I knew we wouldn't be able to eat the entire thing, and even the kids liked it! I'd give it a 7.5 out of 10.

Turkey Cheese Meatloaf

From Whitney

INGREDIENTS:
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
1 small bag shredded carrots
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional)


DIRECTIONS:
Preheat oven to 400 degrees.
In a bowl, mix the turkey, milk, bread crumbs, carrots, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees.

I halved this recipe because I knew our family wouldn't finish off 2 lbs worth of a meatloaf- and served with broccoli, mashed potatoes and dinner rolls! Yum!

Vegetable Lasagna

Based on Elizabeth's Recipe


INGREDIENTS:
6-9 whole wheat lasagna noodles (I never use a whole box)
1 large can of San Marzano tomatoes
1 medium onion, diced
1 small eggplant, diced
1 yellow squash or zucchini, diced
1 bell pepper, diced
8-10 baby carrots, diced
2 cloves garlic, minced
Olive Oil
1 tsp dried thyme
1 tsp red pepper flakes
Salt/Pepper
2 cups of shredded mozzarella cheese
3-5 slices of mozzarella cheese
3 TBL butter
2 TBL flour
2 cups milk
1 tsp salt
1/4 tsp nutmeg
1/4 cup fresh shaved parmesan cheese

DIRECTIONS:
Boil water for lasagna noodles and cook as according to box directions (I can't find oven ready whole wheat lasagna noodles- but if you use regular they might not need to be cooked before hand). Preheat oven to 350.
Prepare the Veggie Sauce: Add in all your diced veggies into a large saute pan with enough olive oil to coat. Be sure not to skimp on the olive oil, or the veggies will burn. Saute over medium heat until they start to soften. Add in garlic and saute for another 2 minutes. Then add in the can of tomatoes- crushing them up either in your hands or in the pan as they cook. Add in red pepper flakes, thyme and salt and pepper. Allow to simmer while you  make the next sauce (about 10 minutes).
Prepare Bechamel Sauce: In a small pot, heat the butter over med-low heat until melted. Add flour and wisk until smooth. Over medium heat, cook until the mixture turns a light, golden sand color- about 6-7 minutes. Meanwhile, heat the milk in the microwave (or separate pan) until just about to boil. Add the hot milk to the butter mixture slowly and whisk continuously until very smooth. Bring to a boil and cook about 10 minutes, stirring constantly. Remove from heat and season with salt, nutmeg and whisk in the parmesan cheese and 2-4 TBL of the shredded mozzarella.
Assemble: Spray a casserole pan with cooking spray and spread a small spoonful of your tomato veggie sauce on the bottom. Place 2-3 lasagna noodles ontop. Layer veggie tomato sauce, bechamel, slices of mozzarella cheese and noodles until the pan is full. Top with the rest of the mozzarella cheese.
Cover with foil and bake for 30 minutes.


I found this recipe off my friend's cooking blog and tweaked it for our families' taste and my cooking style. It was really yummy and I loved getting all the veggies into my kids' bellies- but of course my meat loving husband asked where the meat was... I'm sure you could add sausage into the veggie mixture, and I might do that next time to appease him! I served with an italian salad and italian bread. Thanks Elizabeth for the recipe!! :)

Rocky Road Brownies

From Jenny MacKenzie

INGREDIENTS:
Box of Brownie Mix (Ghirardelli)
Bag of Marshmellows
Tub of Chocolate Frosting
Choice of Nut

DIRECTIONS:
Prepare brownies as directed. Either add nuts into baking process or save for the topping. When slightly cooled, add marshmellows (and nuts if not already used) to the top. Heat frosting in microwave (if carton is microwave safe) and drizzle on top.

Gramma's Macaroni Salad

INGREDIENTS:
1 box of elbow macaroni
Miracle Whip
Mayo
Lemon Juice (from 1 lemon)
2-3 stalks of celery, minced
1 small bag of radishes, minced
1 small onion, minced

DIRECTIONS:
Cook macaroni as according to box instructions. Rinse with cold water and add remaining ingredients. Refrigerate until ready to serve.

Herb Roasted Chicken with Lemon Cream Pasta

INGREDIENTS:
1 whole chicken
1 Lemon
1 Onion
1 Garlic Clove
Basil
Rosemary
Thyme
Canola Oil

Pasta (I used angel hair)
Heavy Whipping Cream
Salt/Pepper
Capers
Lemon Juice
Chicken Broth (from above chicken cooking)


DIRECTIONS:
Remove giblets from chicken and pat the outside dry with a paper towel or clean kitchen cloth. Stuff the cavity with lemon, onion and garlic. Mix canola oil and fresh herbs together and rub on the outside of the chicken. Place in a slow cooker and cook for 5-6 hours, or until temperature of chicken reaches 190 degrees.

When chicken is ready, scoop out chicken broth and add some water to boil pasta (you don't want to use too much, as you don't want to have to drain off any of the seasoned broth!). Add in whipping cream, salt and pepper, lemon juice (fresh squeezed is best!) and capers. Serve chicken on top of pasta.

I served with green beans and rolls. A yummy, easy meal... although I will admit, I had to have my husband remove the giblets and handle the raw chicken. Maybe next time I'll be brave enough to handle it! ;)

Whole Wheat Zucchini Bread

My mom sent me THIS recipe off Prudent Baby's blog. I decided to give it a spin since we have a lot of farmer's market zucchini around here! I had the kids help me and that's always a big hit- the bread is yummy, but definietly not super sweet (they are used to getting banana nut bread when we cook bread!) and I love that it has whole wheat flour in it- I may use that more often in my old recipes. Hope you enjoy!