Recipe Box

As promised, I'm sharing a recipe with you that makes me freakin' happy. Yes, food makes me happy. Whatever.

 

These are what my coworkers refer to as "crack bars." They are ridiculously good and terribly addicting. They just so happen to be a Pinterest find. Go get your grocery list; you can thank me later.

 

Fudgy Chocolate Chip Toffee Bars

1/2 cup butter, melted

2 cups graham cracker crumbs (about 32 squares)

 8oz. bag toffee bits

1 roll refrigerated chocolate chip cookie dough

 12 oz. bag semi-sweet chocolate chips

 14 oz. can sweetened condensed milk

1 tbs butter

1 tsp vanilla extract

 

 

 

Grease a 13x9 baking dish and preheat oven to 350 degrees.

 

In a medium bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour the mixture into the pan and press down evenly and firmly. Put it in the refrigerator for about 15 minutes.

 

Now, heat the sweetened condensed milk, the chocolate chips and the tablespoon of butter over medium-low heat. Be sure to stir frequently as the chocolate can burn easily. Once the mixture is smooth, remove from the heat and add in the vanilla. Spread the mixture over the graham cracker crust with the back of a small spoon. Do this immediately after adding the vanilla so the chocolate mixture doesn't turn into a thick mess. (trial and error) *note: if this happens to you because you decided to check the laundry (aka Facebook) just throw the pan back on the heat for a few minutes.

 

In another medium bowl, break up the cookie dough and mix in the remaining 1/2 cup of graham cracker crumbs until well blended. Crumble the mixture evenly over the chocolate layer and then sprinkle the remaining 3/4 cup of toffee bits on top.

 

Bake for 25-30 minutes or until golden brown. You'll need to let the bars cool completely before attempting to cut them. (again, trial and error) It takes at least 2 hours for them to cool so plan ahead! They are worth the wait. And the guilt.



 

 

Here is the link to the original recipe. You can also find it and other yummy things on my Pinterest recipe board! Enjoy!

 

 

 

 

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 Happy Sunday! I say "happy" because it's early enough in the day that I'm not thinking about the "M" word.  Let's not go there yet.

 

Do you get stuck in a rut with the same old dinners?  I'm not even sure why I make a grocery list anymore. It pretty much looks the same every damn week, with a few exceptions here and there. I'm going to give you one of those exceptions today! Whoop!

 

*note: I don't even attempt complicated recipes, so I assure you, even though this recipe does take some time to prepare, it's easy and worth every minute. I've made it several times now.

 

I found it on Pinterest from a blogger that I follow. If you haven't checked out Skinnytaste yet, you should. Don't be alarmed. Yes, this recipe may be from a website with "skinny" in the title but I had to do my part and put the chubbiness back in. It's worth a few extra minutes on the treadmill!

 

Chicken Stuffed with Zucchini & Mozzarella

4 thin-sliced chicken breast fillets

1/2 cup yellow onion, diced

1 cup shredded Mozzarella

1/4 cup grated Parmesan

1-2 cloves garlic, chopped

2-3 zucchini, thinly sliced

Italian seasoned breadcrumbs

Olive oil

salt and pepper

toothpicks

 

First, wash and dry the zucchini and then you can either grate it (using the large holes on the grater) or you can slice it into thin "matchsticks."  I do the matchstick method.  I've done both and found that the filling holds together better and is more substantial if  I thinly sliced the zucchini.

In a large skillet, melt a few tablespoons of olive oil and a tablespoon (or two!) of butter. The amount of olive oil and butter you use (or don't use) is your preference. You can't screw this up! Throw in the onion and sauté until just translucent. Now, add in your zucchini and garlic.  Season well with salt and pepper. Sauté until the zucchini starts to soften.  Remove the pan from the heat and add in the grated parmesan.  At this point, you need to allow the mixture to cool. This is a good time to get the chicken ready.

If you use regular chicken breasts, you'll want to pound them out to get them pretty thin. I use the already thin-sliced chicken and I still pound it out slightly, just to even out the surface area a bit. Use whatever method you normally do to bread your chicken. I dip the chicken breasts in flour, then skim milk (I'm watching my girlish figure) and then coat both sides in bread crumbs.

Preheat the oven to 350 degrees. By this time, your zucchini mixture should be cooled. Now, you want to add in your mozzarella cheese. I use fresh mozzarella and slice it into thin strips but you can certainly buy shredded mozzarella.  Grab a good amount of the mixture and spoon it over the chicken. I flatten it out with my hands over the whole piece of chicken, which makes it easier to roll.  Now, roll up the chicken and secure the seam with toothpicks.

You can throw the chicken in the oven as is, or if you want to go one extra step toward deliciousness, you can brown the breaded chicken in a skillet with olive oil, over medium-high heat. Place the chicken in a baking dish and bake, uncovered, for 20-25 minutes, or until cooked through.

I serve the chicken alongside a green salad and rice pilaf. It's freakin' fabulous.

 

 

 

Give it a try and let me know what you think! Here is the link to the original, healthier version of this recipe. You can also find it on my Pinterest page.  I hope it makes into your dinner rotation....enjoy!



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If you're a Pinterest whore like I am, you have pinned a ton of recipes and have actually only attempted maybe a handful.  True? Yep, thought so.

 

That's where I come in, my fellow whores! ( I mean that with the utmost respect). I will bravely attempt Pinterest recipes and share the results with all of you.  And if it's a fail? You'll hear about those, too. If I take the time to make something new and it's totally gross, before I flip my lid, I will make sure you know to skip it. (I hate when things don't work out right....control freak? Maybe. This will only work in your favor, so don't judge).

 

So, here it is. My first official recipe from Pinterest. It's a cookie recipe. I know, I can't help myself. Again, my plumpness and love of food will work in your favor. Glad I could help.

 

Andes Mint Cookie Recipe

Devil's Food Cake Mix

1/2 cup of vegetable oil

2 eggs

1 package of Andes Mints

 

Preheat oven to 350 degrees. Mix the cake mix, oil, and eggs in a bowl until well combined. Dough will be very thick. Use a tablespoon or cookie scoop and loosely form dough into balls, dropping onto an ungreased cookie sheet. 

Bake the cookies for 6-9 minutes (mine took 7) and be careful not to overcook! After the cookies come out of the oven, immediately place an Andes Mint on top of each cookie, pressing lightly.  The mints will melt in just a few minutes, at which time you can spread the melted chocolate with the back of a spoon.  Or your fingers. Andes Mints are happiness. They remind me of having breakfast at Denny's as a kid. Andes Mints were always offered on your way out. I'm not sure what they offer now. Pepto Bismol chewables? Sorry. Not a fan.

Moving on. Allow the cookies to cool and the mint "frosting" to set before removing them from the cookie sheet.  My batch made 28 cookies.



Here is the link for the original recipe. You can also find it on my Pinterest page.

*This cookie recipe is, as you can see, incredibly easy and fast. They are yummy and super rich. However, there is no question that they certainly don't taste "homemade."  One reviewer said that she used melted butter instead of oil and that it helped to cut the taste of the cake mix.  I might try that next time. On the other hand, we all eat cake mix from the bowl, right?! It's one of life's simple pleasures.

If you want a quick and easy recipe for a pot luck or last minute school event, I say give this a try. If you want a cookie that will fool everyone into thinking you spent hours in the kitchen, this isn't it.

 

 



 

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Did you pull on your fat pants like I told you to? Option number two: you could borrow one of your grandmother's housecoats.  We're going for comfort here, people.  Because this first recipe I'm sharing with you....well, let's just say it's not for skinny bitches. 

 

S'mores Bars

2 sticks of unsalted butter, melted, plus more for pan

18 plain graham crackers (about 2 packages)

1/4 cup sugar

1/2 tsp salt

3 cups milk chocolate chips

3 1/2 cups mini marshmallows

 

 

 

Preheat the oven to 350 degrees.  Line a 13x9 pan with foil and lightly grease with butter or baking spray. Make sure the foil is long enough that it goes over the sides on each end; this will allow for you to easily remove the bars in one piece.

 

In a food processor, grind the graham crackers into a fine meal.  Then combine the crumbs with the sugar, salt, and melted butter.  Try to avoid eating the graham cracker goodness right out of the bowl. It's heavenly. Moving on...

 

Set aside about a 1/2 cup of the crumb mixture for the topping.  Evenly press the remaining mixture into the bottom of the foil-lined pan.  Bake the crust until golden brown; about 12-15 minutes.  Remove the crust from the oven and allow it to cool.

 

Melt the chocolate chips in a saucepan over low heat, stirring constantly until melted. You can also melt the chips in the microwave, stirring after 2 minutes.  Pour the melted chocolate over the graham cracker crust and spread evenly with a butter knife.  Lick the butter knife. What?! You would have anyway. It makes it okay now, because it's in the directions. You're welcome. Sprinkle the marshmallows over the top in an even layer.  Now, take the remaining crumb mixture and sprinkle it to fill in the holes where the chocolate is peeking through. 

 

Put the pan under your broiler for 1-2 minutes until the marshmallows are lightly golden brown.  Don't walk away! It happens quickly.  Allow the pan to cool and then pop it into the fridge for about 2 hours until the chocolate is set. Lift the bars out of the pan and cut into 24 squares.

 

 

 

*note: the actual recipe, which you can get here is "Spicy Smoky S'mores Bars.  The recipe calls for the addition of chipotle powder, which you add to the chocolate. I didn't do that but you do whatever your heart desires. 

 

 

Enjoy!!



 

 

 

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The first recipe I shared with you was a yummy dessert and today it's an appetizer!  That's my kind of eating! Hey, remember that movie, "Mermaids" with Winona Ryder & Cher?! All she served up was hors d' oeuvres for every stinkin' meal! Cher must be like a million years old now! Sorry, I got sidetracked.  On to today's recipe!

Everyone loves homemade salsa, right?! This one is a variation of a friend's recipe.  It's delicious and simple. You can use a food processor or a blender to throw it all together! It's perfect for any reason or no reason at all! 

Salsa

12oz. can of whole peeled tomatoes

1 can of Rotel diced tomatoes & green chilies

1/2 of a large white onion, chopped

3 Anaheim peppers

1 jalapeno, chopped

juice of 2 limes

1-2 garlic cloves, smashed

handful of cilantro, chopped

salt & pepper to taste

 

 

 

Slice the Anaheim peppers down the center and remove the ribs and most of the seeds.  Cut the peppers into large chunks and place into boiling water for 5-7 minutes or until softened.  Add to the blender along with the chopped white onion and garlic. 

 

Chop the jalapeno and cilantro and set aside.  Be advised: use caution when dealing with the jalapeno. The oils that are released when chopping it is what makes it freakin' hot. If you touch your face, or anything else for that matter, well you'll cry like a little bitch. Don't say I didn't warn you. You can remove the ribs and seeds if you can't handle the heat.

 

Now, add the can of whole peeled tomatoes.  Juice and all.  Pulse the mixture a few times to get the consistency you want.  At this point, add the juice of both limes, the chopped cilantro & jalapeno.  I'm not a fan of cilantro but I have to admit, even I add a small handful to the salsa. It's not the same without it. If you love the taste of dish soap in your food, then what hell, add as much as you want! Finally, add in the can of Rotel. Season with salt & pepper, to taste.

 

You'll want to refrigerate the salsa for at least two hours so that all the ingredients come together. That's it! Put on your sombrero and throw back a Corona!