Mississippi Mud Cookies

I made these cookies for Santa this year and couldn't remember why I didn't post it on my blog.....until now.  Yes they are yummy but goodness they're a pain to get off the pan and a pain to figure out if they are done or not.  If anyone has a trick of what I need to be looking at to tell when they are done please tell me!!!  These cookies are the type that harden as they cool so it's really hard for me to figure this out.  They are very good b/c as a couple crumbled when I tried to place them on the wire rack I was able to taste it.  I was actually making these for another bake sale they are doing at Taylor's school tomorrow.  Good thing they aren't judging me on presentation!!!!  The recipe does call for you to put the dough on a parchment paper lined baking sheet so I'll be sure to do that next time. 

1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 tbsp miniature marshmallows

1. Microwave semisweet chocolate morsels in a small microwave safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition.  Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended.  Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoons onto parchment paper lined baking sheets.  Press 3 marshmallows into each portion of dough.
5. Bake at 350 for 10 to 12 minutes or until set.  Remove to wire racks.

Makes 3 dozen.

Chicken Fajitas

Last night we had a little Mother's Day celebration and a belated Cinco de Mayo celebration with our neighbors.  Chicken Fajitas and Margaritas it was for us!  I got the marinade for the chicken out of my Weight Watchers cookbook.  It called for the chicken to be cooked in a skillet but we grilled ours.  I love grilled veggies!

I didn't get a pic of our fajitas but I did get a great pic of my dear friend, Chris, and I enjoying our margaritas (recipe below)!  Thanks to my friend Amy for her mom's wonderful margarita recipe!

Chicken Fajitas

2 TBSP fresh lime juice

1 TBSP reduced sodium soy sauce

1 tsp chili powder

Pinch crushed red pepper

10 oz skinless boneless cihcken breasts, cut into thin strips

4 tsps vegetable oil

1 green bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 onion, halved lengthwise and thinly sliced

4 (6 in) fat free flour tortillas

1/2 cup salsa, for garnish

1/4 cup fat free sour cream, for garnish

fresh cilantro, for garnish

1. To prepare the marinade, in a zip-loc bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken.  Seal the bag, squeezing out the air; turn to coat chicken.  Refrigerate, turning bag occasionally, at least 2 hours or overnight.  Drain and discard marinade.
2. In a large nonstick skillet over medium heat, heat 2 tsps of the oil.  Saute the bell peppers and onion until softened, 8-10 minutes.  Transfer to a plate and keep warm.
3. In the skillet, heat remaining 2 tsps oil.  Saute the chicken until cooked through, 3-5 minutes.
4. To assemble fajitas, soften tortillas according to package directions.  Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream and cilantro.

Margaritas

The recipe is for a frozen margarita but Chris and I just put it over ice instead.  It is delicious any way you like it!  I'll give it to you like Amy gave it to my friends and I.

12 oz Minute Maid Limeade Frozen Concentrate

Empty into the blender and then use the container for the rest of the measurements.

Fill 1/2 container with tequila and pour in.

Fill 1/4 container with Triple Sec and pour in.

Squeeze in whole lime.  Add ice then blend!!!  (or pour margarita over ice.)

Say It with Pictures

Let's face it....when you find a recipe it's a lot easier and appealing making it when there is a picture involved.  So I've decided to start taking pictures of the outcome of the recipes I make.  Now, I'm not a professional photographer and it's not a hobby of mine.  I just point and shot.  Done deal.  You'll probably see toys on the floor and kids eating the food but hey....that's my life. :-)

This week is another bake sale at school so I've baked the chocolate cream cheese filled cupcakes and also applesauce muffins.  Both recipes are already on the blog.  Look below and the delicious results!

Chocolate cream cheese filled cupcakes

(yes, there is a cupcake missing.  Taylor Brooke was in them.)

Applesauce Muffins

Rosemary Chicken with Wild Rice

43 days left until we leave for Disney World which means lots of Weight Watcher meals! 

This one was really good.  I was a little hesitant at first because it calls for quite a bit of rosemary and rosemary and I haven't really agreed in the past.  When I was pregnant with Taylor, Jon made a chicken meal with tons of rosemary and well....lets just say it didn't sit well with me.  Since then I've stayed away from the rosemary until now. :-)

1 cup wild rice (I used a whole box of Uncle Ben's Long Grain & Wild Rice)

1 TBSP olive oil

2 garlic cloves, minced

1 1/4 lbs skinless boneless chicken breasts, cubed

2 carrots, diced

2 TBSP finely chopped fresh rosemary, or 1 TBSP dried

1/4 cup & 2 TBSP orange marmalade

1/4 cup Dijon mustard

1/8 tsp freshly ground pepper

1. Cook the wild rice according to the package directions.
2. In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute until golden, about 2 minutes.  Add the chicken and carrots and saute, stirring frequently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes.  Add the rice; toss to combine.

per serving: (1 generous cup): 304 calories, 6 g fat, WW points: 6

The BEST Kabobs!!!!

Here's a recipe for a wonderful steak marinade for kabobs.  Seriously....my friend Jenny made these kabobs for me years ago and I've been dreaming of them ever since.  I finally dragged (JK!) this top secret recipe out of her a couple of weeks ago and made them on Saturday.  Pair this with the Artichoke Bread and you'll have yourself one amazing meal.  I just may make them again this weekend.  Wait....I take that back....Jon may make it again this weekend for Mother's Day. :-)

1/4 cup Worcestershire sauce
1/2 cup olive oil
1 tsp black pepper
1/2 cup red wine vinegar
1 1/2 TBSP parsley
2-3 garlic cloves
1/3 cup lemon juice
2 tsp dried mustard
2 1/4 tsp salt
3/4 cup soy sauce

Soak steak overnight or at least 8 hours in the marinade.  Per Jenny's suggestion, I used sirloin steak.  For the actual kabobs I used red and green bell peppers, onion, pineapple, and Baby Bella mushrooms.

Enjoy!!!!

Baked Pineapple, Berry Trifle, Artichoke Bread....Put the burgers on the pit!

Sunday all the scouts had a much needed day off after a weekend of draft events so Jon threw a few burgers on the pit and we had ourselves a little party.  What a fabulous time!  It's always good to see the guys that live away from Foxboro.

Here are a few recipes that are old favorites of mine and a new one that is now on the top of my list.  Lets start with the new one....Artichoke bread.  Oh my word it is unbelievable!!!!  Jon put some sausages on the pit and I cut up this bread to have as apps.  I couldn't keep my hand out of the platter.  I can't wait to make it again!  Thanks Mandi for, yet again, another great recipe!!!!

Artichoke Bread
1/4 cup butter
4 garlic cloves, pressed
1 (14 oz) can artichoke hearts, drained and chopped
4 oz shredded Monterey Jack cheese
1 cup grated parmesan cheese
1/2 cup sour cream
2 oz shredded cheddar cheese
1 french bread
salt & pepper to taste or Tony's

1. Preheat oven to 350.  Melt butter and add garlic, cook about 30 seconds.  Add artichoke, Monterey Jack cheese, parmesan cheese, and sour cream.  Stir to blend, remove from heat and cool.
2. Slice bread lengthwise and scoop out some of the center.  Crumble the pieces of bread and add to the mixture.  Spoon the artichoke mixture on the bread and sprinkle with the cheddar cheese.  Place each half on the baking sheet and cover lightly with aluminum foil.  Bake for 25 minutes then remove foil and bake for another 5-8 minutes until the cheese melts completely.  Cut into slices and serve warm.

Baked Pineapple
2 (20 oz) cans chunk pineapple, drained (I may use 3 cans next time.)
1/2 cup flour
1/2 cup sugar
2 cup medium shredded cheddar cheese
2 cups Ritz crackers, crushed
1 stick margarine

Place pineapple in baking dish.  Mix flour and sugar and spread over pineapple.  Spread cheese over pineapple.  Melt margarine and mix with Ritz crackers.  Spread over top.  Bake at 325 for 30 minutes or until hot and bubbly.

Berry Low Fat Trifle
1 pkg (9 oz) angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
2 pkg (4 serving size each) Vanilla instant pudding
1 1/2 cups thawed Lite Cool Whip, divided
2 pkg (12 oz each) frozed mixed berries, thawed, well drained (about 4 cups frozen or 2 1/2 cups thawed berries)

1. Cut cake into cubes; place in large bowl.  Combine OJ and almond extract.  Drizzle over cake cubes; toss lightly.
2. Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.
3. Layer half the cake cubes in bottom of trifle bowl.  Reserve a few berries for garnish.  Top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  cover with plastic wrap.  Refrigerate 2 to 6 hours before serving.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Chocolate Cream Cheese Filled Cupcakes

OMG.....these cupcakes are so good!  Especially when you're a cream cheese lover like we are in our family.  I know what I'm making for our next bake sale at school!

I got this recipe from Brandi....blogger of From My Kitchen to Yours.  Check out her blog for wonderful recipes!  I have a list of them already to try!!!!

Cream cheese filling:
1 (8 oz) package cream cheese
1/3 cup granulated sugar
1 large egg
1/8 tsp salt
1 cup semi-sweet chocolate chips

Ingredients for Cupcakes:
3 cups all purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsps baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla

1. Preheat oven to 350.  Line a muffin tin with paper liners.
2. In a medium sized bowl, beat the cream cheese, sugar, egg, and salt until smooth and creamy.  Stir in the chocolate chips and set aside.
3. In a large bowl, stir together the flour, sugar, cocoa, baking soda, and salt.  Add the water, oil, vinegar, and vanilla.  Beat on medium speed for two minutes.
4. Fill the muffin tins 1/2 full and then add on level TBSP of the filling into the center of each cup.  Bake 20-25 minutes.

It makes approx 30 cupcakes.