Cookie Dough Toffee Dip

This makes alot more but I forgot to take a pic until I only had leftovers :)

8 ounces cream cheese, light or regular, softened to room temperature
1/2 teaspoon pure vanilla extract
1/2 cup powdered sugar
1/2 cup packed light brown sugar
3/4 cup mini chocolate chips 
3/4 cup toffee chips

1. Add cream cheese, vanilla extract, powdered sugar and brown sugar in a bowl. Mix very well until smooth.
2. Add chocolate chips and toffee chips. Mix well.

3. Serve with your favorite cookies. I used graham crackers and nilla waffers. Would be amazing with shortbread cookies.

Zucchini Whoopie Pies

1/2 cup softened butter
3/4 cup of sugar
1/4 cup dark brown sugar
1 egg
2 cups of flour
1 tsp baking soda
1/2 tsp salt
1 tsp grated lemon zest
1 tsp vanilla extract
1/2 tsp nutmeg
1 cup of shredded zucchini (drained)



Preheat oven to 350.

In the bowl of your electric mixer cream butter and sugars together. Add in egg, lemon zest, and vanilla. After it is combined mix in flour, baking soda, salt and nutmeg. Fold in zucchini

Drop heaping 1 tbs mounds onto a parchment paper lined cookie sheet. Bake for 11-13 minutes. remove and allow to cool completely before filling with frosting.

For the Frosting:

1/2 cup room temp butter
2-3 cups of powder sugar
1 tsp heavy cream
1 tbs lemon zest
1/2 tsp vanilla extract
1/4 tsp salt

With an electric mixer cream butter with sugar. Add in sugar 1/2 cup at a time.  If it is too thick add in heavy cream to thin it out a tad.

Mix in lemon zest, vanilla and salt. Whip oh med/high until it is light and fluffy.

Pipe into cooled cookies.

*I got this recipe from bakeaholicmama.com .

Zucchini Orange Bread

4 eggs

1 1/2 cups sugar

3/4 cup oil

2/3 cup orange juice

2 cup shredded unpeeled zucchini

3 1/4 cups AP flour

1 1/2 tea baking powder

1 1/2 tea baking soda

1 tea salt

2 tea grated orange peel

2 1/2 tea cinnamon

1/2 cup chopped nuts (optional)

1.Beat eggs until thick and lemon colored Beat in sugar Stir in oil and OJ Stir in zucchini

2.Stir in all of the dry ingredients and nuts Mix well Pour into pans

I did not put nuts in the batter I just added some on top to one loaf.

3.Bake at 350° for 45 to 55 minutes or until toothpick comes out clean

4.Cool in pan for 10 minutes then remove from pans and let cool completely

Asian Glazed Chicken (slow cooker)

1/2 cup soy sauce

1/2 cup balsamic vinegar

4 teaspoons sugar

3 cloves garlic, crushed

1/2 teaspoon ground ginger

1 tablespoon Sriracha hot sauce (more of less, depending on how hot you like it)

1/2 cup water

3-4 boneless skinless chicken breasts (or thighs)

2 tablespoons cornstarch

1 tablespoon water

2 tablespoons green onions, finely chopped

1 teaspoon sesame seeds

 

 

1.Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.

2.Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.

3.Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).

 

4.Shred chicken and add back into liquid in slow cooker.

5.Serve over rice, topped with green onions and sesame seeds.

 

* got this recipe from sixsistersstuff. I was not a big fan of the sauce on this chicken but the rest of my family loved it.

Creamy Chicken Basil Alfredo

 

8 oz uncooked fettuccine  ( I used angel hair pasta)
1 package (1 1/4 lb) boneless skinless chicken breasts, cut into 3/4-inch pieces
2 tablespoons butter or margarine
3 cloves garlic, finely chopped
1 can (18 oz) Progresso Recipe Starters creamy Parmesan basil cooking sauce
1/2 cup grated Parmesan cheese
1/2 cup whipping cream or half-and-half

1.Cook and drain pasta as directed on package.
2.In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. 

 3.Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.

4.Serve over pasta.

Ihop Pancake Copycat

1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar

1.Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar.

2.Fry on a greased griddle. Serves 4.

Loaded Potato Soup

4-5 med russet potato's
4T butter
1/2 cup flour divided
3 cup chicken broth
3 cups half and half (I used fat free)
2 tsp salt
1/4 tsp black pepper
3/4 cup shredded cheddar cheese
1/3 cup chopped green onion
1/3 cup sour cream
1/3 cup bacon bits

Toppings (optional)
sour cream
green onions
bacon bits
cheese


1.Bake potatos in the oven at 375 degrees 45-60 min or until fork tender
2.Remove from oven and let cool 20 min or until you can handle them.Scoop out the middles and place in bowl.
3.In a large pot melt butter. Add 1/4 cup flour and whisk to combine.Cook the mixture whisking constantly for 2 min or until starts to brown.
4.Mix together broth,half and half and remaining 1/4 cup flour until well combined.
5.slowly add the mixture into the pot and cook until hot and boiling 6-8 min
6.Stir in the potato chunks and salt and pepper and mash the potato chunks up with a potato masher.
7.Stir in the cheese until completely melted
8.Stir in the green onions,bacon bits and the sour cream and mix well

Serve immediately

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

Lofthouse Copycat Sugar Cookies

1 cup margarine, at room temp
1 3/4 cup sugar
2 eggs, at room temp
1 tsp vanilla
1 cup sour cream
1/2 tsp lemon or almond extract
5 1/2 cup flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

1.In a large bowl mix together margarine and sugar. Beat until creamy. Add in eggs, vanilla, lemon extract and sour cream and mix together until combined.
2.In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.

 3.Split dough in two and place in saran wrap. Refrigerate dough for 3-4 hours.
4.Once dough has been chilled roll out dough on a bakers mat or parchment paper. Add another 1/4 - 1/2 cup flour if dough is still sticky. Cut with floured cookie cutter.

5.Bake at 350 degrees for 8-9 minutes

We also made some giant sugar cookies for some thank you gifts

Snickers Brownies

1 box of brownie mix, to fit a 9x13 pan plus Ingredients called for on box
1/4 cup hot fudge topping, unheated, straight from the jar
 
Nougat Layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla
 
Caramel Layer:
1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel
 
Chocolate Topping:
1 1/4 cups chocolate chips
1/4 cup peanut butter.

1.Prepare brownie batter according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Bake as directed on box until cooked thru and cool completely.

2.Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the fridge for about 45  minutes.

3.Once the nougat layer is set up pour the caramel topping over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. Let cool. Again, I usually stick this in the fridge for about 30-45 minutes.
4.Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth.  Pour over caramel layer and cool completely. stick them in the fridge until the chocolate is set. I store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily.

Crockpot french dip

2-3 lb beef chuck roast
2 cans beef consomme
hoagie buns
provolone cheese.

 Cook on low in slow cooker 8-11 hours shred saving some of the juice for dipping.

Roasted Oven Corn

Preheat oven to 400   
Generously season your corn on the cobs with kosher salt and pepper.  Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 40-50 minutes, or until starting to brown turn the corn every 15-20 min in the melted butter and salt in the bottom of the pan.

* I got this recipe from hugsandcookiesxoxo.com

Chicken Tator Tot Casserole

• 1 can (12 ounces) fat-free evaporated milk
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 cup light sour cream
• 1/4 cup butter, melted
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 package (32 ounces) frozen Tater Tots
• 1 cup reduced fat cheddar cheese
• 1 cup crushed baked sour cream and onion potato chips
• 1 lb thin sliced chicken

• In a pan cook the chicken until no longer pink. In a large bowl, combine the first six ingredients. Gently stir in Tater Tots.
•  Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese and potato chips. 
  

Bake, uncovered, at 350° for 30-35 minutes or until bubbly and heated through. .

Pizza Stuffed Shells

16 oz cottage cheese
1/2 lb sausage, cooked and crumbled
1/3 cup chopped pepperoni (I used turkey pepperoni)
1 1/2 cup shredded mozzarella cheese
21 jumbo shells
1 jar (26oz) spaghetti sauce


(I also added red and green peppers,onion,and an egg to the cottage cheese mixture)

Preheat oven to 375. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

Cook jumbo pasta shells according to package. Drain and cool.

Combine sausage, pepperoni, cottage cheese, and 1 cup of mozzarella cheese.

Stuff pasta shells with cheese mixture and place in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese.

Bake for 25-30 minutes, until bubbly.

* These were really good and tasted just like pizza. I added red and green peppers,onion,garlic and also added an egg to the cottage cheese mixture. I think that this would also be good with using pizza sauce instead of spaghetti sauce. Its a great recipe that you can add whatever you want that your family likes. I got this recipe from plainchicken

Club Soda Pancakes

2 cups bisquick (I used the heart healthy kind)
1 egg
1/2 cup vegetable oil
1 cup club soda
1.Mix ingredients until smooth and blended but don't over beat.

2.Ladle mix onto hot griddle or pan.And cook a few minutes on each side until golden brown.

* I loved these they were so light and fluffy and the club soda gave them a crispy little crust on the pancakes.Because they are so fluffy they fall apart easy but they taste amazing. I have already made them a few times.