Snickerdoodle Blondies

Snickerdoodles are one of my favorite cookies.  So, I made sure to pin this recipe as soon as I saw it.  I made them this past week for my husband to bring to work.  It was his first week back after the baby was born and he wanted to do something to say thank you to his team for doing a great job while he was gone.  So,  I baked for them.  I'm a fan of this recipe because it didn't call for a lot of ingredients therefore it was quick to throw together.  I followed the recipe below but did increase the amount of cinnamon I added to the mixture by a tsp (or two).  Next time, I will add cinnamon and white chocolate chips to the batter to give it a little more texture and flavor.  Enjoy!

Snickerdoodle Blondies

Recipe Courtesy of Baking Bites

Ingredients: 

1/2 cup butter

1 cup sugar

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 cup all purpose flour

1 tbsp sugar + 1 tsp ground cinnamon

Directions:

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Makes 16.

Laura Bush's Texas Governor's Mansion Cowboy Cookies

I made these cookies for the nurses at the hospital when I had Avery.  Since the recipe makes tons, I was able to take a few dozen to the hospital, five some to a friend who had a baby and I even froze another 2 dozen.  I have to say that this is probably my new favorite cookie recipe.  I plan on making them again over the holidays and giving them as gifts.  Add these cookies to your recipe list and make them ASAP!

Laura Bush's Texas Governor's Mansion Cowboy Cookies

Recipe Courtesy of Lemons and Lima Beans

Yield: enough cookies to feed most of the Lone Star State

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Terribly Terrific Toffee

Easy recipe.  Took about 20 minutes to make.  Tasted just like toffee.  Crackers didn't get soft like I expected.  WIll be making again, probably around the holiday season to give as gifts. Enjoy!

                                                         Terribly Terrific Toffee

Recipe Courtesy of A Southern Grace

Ingredients: 
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Directions:
Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer.Let cool or refrigerate until hardened. Break into pieces the size of your choice. 

Chicken & Bean Burritos

With a new baby on the way, one of the things on my to do

 list was making freezer meals.  This recipe was from Martha 

Stewart.  We actually made them for dinner one night and 

then froze the rest.  Hubs has been taking them for lunch all

 month and said they are great reheated.  These took an hour 

to make and not only did we end up with a  healthy dinner,

 we ended up with 7 lunches too.  Overall, a great freezer

 recipe, our plan is to make these once a month. The only

 change we made was adding chicken to the burritos.  Enjoy!

  

Ingredients

• 3/4 cup rice (brown or white)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 3 cans (15 ounces each) pinto beans, drained and rinsed
• 1 bag frozen corn kernels (10 ounces)
• 6 scallions, thinly sliced
• 8 burrito-size flour tortillas, 10 inches each
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Salsa and sour cream, optional

Directions

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

30th Birthday Gift for Him

August 1st was my husbands 30th birthday.  I wanted to throw him a big party but I was 38 weeks pregnant and wanted to keep our house clean before the baby arrives.  So, in order to make it a special birthday for him I decided to give him a present a day for 30 days leading up to his birthday.  I started shopping months ago for gifts.  Each morning (as long as I was awake) I gave him a gift with a note attached to it.  Each note started with "I love you because...".  I plan on making all the love notes into a book for him.  We ended the month of celebrations with a night out with his friends. I think hubs enjoyed his birthday month and all of his gifts.  But, I know his best present of all is going to be arriving this Friday, 10 days late.  

Happy 30th Love! 

The gifts were small and big. 

Gift Ideas: 

gift certificates (car wash, coffee, movies, i tunes)

polo shirt

ties

socks

phone armband

USF football gear

coffee cups & coffee (we'll have a newborn soon)

favorites (candy, gum, snacks, beer)

running shoes

Herbed Ricotta Pasta with Corn and Zucchini

This is a fabulously fresh summer pasta recipe.  I didn't think I would enjoy it as much as I did.  Next time, I may even add some squash to it.  The only recommendation I have is to sauté the zucchini before adding it to the pasta.  Enjoy!

Herbed Ricotta Pasta with Corn and Zucchini

Recipe Courtesy of Martha Stewart Living 

Ingredients

• Salt and pepper
• 3/4 pound short pasta, such as campanelle
• 1 3/4 cups corn kernels (from 2 ears)
• 1 cup ricotta
• 1/4 cup grated Parmesan, plus more for serving
• 1 cup chopped Zucchini 
• 1/2 cup fresh basil leaves, torn, plus more for serving
• 2 tablespoons chopped fresh dill

Directions

1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.
2. In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, and dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan

Classic Baked Ziti

I've made many ziti recipes over the years and I have to say this is my favorite by far.  I'm pretty sure it's because of the chicken stock added to the dish.  The pasta is so moist and full of flavor.  Enjoy!

Classic Baked Ziti

Recipe Courtesy of Budget Savvy Diva

Ingredients: 

1 lb lean ground beef

1 cup onion , chopped

pinch of salt

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of pepper

2 garlic cloves , minced

1 (32 ounce) jar meatless sauce

1 tablespoon of Olive Oil

1 teaspoon dried oregano leaves 

1 (16 ounce) package ziti pasta , cooked and drained

1 cup chicken broth

2 cups of shredded mozzarella cheese1 cup grated parmesan cheese

Directions

Preheat oven at 350

In a large skillet – heat oil and cook onions for 8 minutes than add garlic and cook for one minute. Add beef and cook till no longer pink ( drain excess fat). Stir in sauce, chicken broth, pepper, salt, onion powder, garlic powder, and oregano. Heat through.

Stir 1 cup of sauce into the “cooked” ziti pasta.

Place 1/2 of the ziti into a 13×9 baking dish.

Place 1 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese

Top with rest of sauce.

Top with rest of pasta.

Cover and bake for 20 minutes.

Sprinkle with mozzarella cheese and Parmesan cheese.

Cook till cheese is golden brown

Oven Baked Fajitas

Thanks again to Pinterest, for another delicious recipe.  What I loved about this one is how quick it was.  Usually while making fajitas, I'm spending all of my time over the stove while the meat and veggies cook.  With this one, you just throw it in a casserole dish and then into the over.  I was pleasantly surprised when all the veggies and chicken came out cooked to perfection.  The leftovers were just as good.  Overall, a great meal that we will make again. 

Oven Baked Fajitas

Courtesy of Real Mom Kitchen

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.