Double Chocolate Oatmeal Cookies

Sunday, January 30, 2011

I've been snacking on these all week. They're so good and not too sweet. I feel like they are a good hearty breakfast cookie.

I found the recipe at Eat Better America which is a great place to find easy, healthy recipes with calorie counts and everything.


1 cup brown sugar
1/2 cup softened butter
3/4 cup organic vanilla yogurt
1 egg
1 teaspoon vanilla extract
1/3 cup unsweetened baking cocoa
2/3 cup all purpose flour
2/3 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups organic quick oats
1/2 cup mini chocolate chips

(You don't have to use organic and you can follow the original recipe but this one above is exactly what I used... and loved!)

1. Preheat oven to 350F. In a mixer, cream sugar, butter, yogurt egg and vanilla until well combined.

2. Add in cocoa, both flours, baking soda and salt. Mix.

3. Using a spatula to hand mix, stir in the oats and chocolate chips until well combined.

4. Drop onto a cookie sheet and bake for 14 minutes. I used an ice cream scooper and pressed the tops flat.

Look at that? Chocolate dough, oats, chocolate chips! Oh my!

I really think these came out great. My bf was a little weirded out that they weren't super sweet and gooey like a chocolate chip cookie but he came back for more. These were great at work as a sweet snack and are awesome if you're a milk dunker!

Mediterranean Chicken and Pasta

Friday, January 21, 2011

I found this recipe in another old Kraft Food and Family magazine (I've been cleaning lol) and really wanted to try this recipe. I love black olives and when I looked up Mediterranean cooking they seemed to use a lot of artichoke hearts, which I always have, so it was a no brainer.  


2 - 4 boneless skinless chicken breasts, thawed
1 can diced tomatoes or (if you accidentally buy mexican style diced tomatoes!! Oops!) 4 large roma tomatoes diced
1/2 cup sliced black olives
1 tablespoon lemon juice
1 cup shredded mozzarella or italian blend cheeses
1/2 can artichoke hearts, quartered
1/2 pound cooked pasta

I sliced my own olives... so I could put them on my fingers like I was five lol!!!

1. In a nonstick skillet, cook chicken on medium high heat. Remove from pan when cooked.

2. Add tomatoes, olives, lemon juice, and artichokes and let cook down.

3. Add chicken back to the pan, I added some oregano and lemon pepper to the chicken.

4. Heat the chicken through. Put over the cooked pasta. Sprinkle on some cheese and serve!

The pasta and "sauce" was amazing! I didn't even need the chicken but it definitely made it a dinner dish rather than a pasta side. I think the pasta would even be good cold. Yum.

Next time I'm going to dice up the chicken. I think it just makes it easier to eat rather than cutting it on top of the pasta and I am going to try this as a cold salad without the chicken too.


Slow Cooker Meatball Stroganoff

Saturday, January 15, 2011

I was craving something warm, filling and easy. I found this recipe on and worked with what I had. If you've never visited that site you should. My favorite feature is the ability to search recipes by ingredient. Have a can of condensed sweetened milk you don't know what to do with? Search it. It's awesome. 

Anyway, onto the recipe... 


1/3 cup softened cream cheese
1 can condensed cream of mushroom soup
10 ounces beef broth
30 frozen 1/2 ounce meatballs
8 ounces sliced mushrooms (I used a combo of shitake, oyster and mini bella mushrooms)
1/2 yellow onion, diced
1 teaspoon black pepper
1 cup sour cream

Egg noodles

1. Put everything above, except the egg noodles, into the slow cooker. Set to high. Stir until the cream cheese is melted and combined through.

2. Cook on high for 5 hours.

3. Boil your egg noodles and spoon the sauce and meatballs over the noodles.

Simple and so good. I loved the mix of mushrooms I chose and the sauce was super tasty. Also, I'm not a meatball fan so my bowl was just sauce and noodles. I will definitely be making this again. Maybe with chicken stock and diced chicken next time. Yum. 

Stay warm!!

Bacon Cheddar Chicken with Potatoes

Monday, January 10, 2011

Found this recipe in an old Kraft Food's Food and Family magazine. I changed it a little to use fresher ingredients but it's pretty close. 

This made two servings plus a little extra potato mixture which was great stirred into some scrambled eggs the next day. Enjoy!


1/2 cup chopped green pepper
1/2 cup chopped onion (I used a red onion because that's what I had)
1/2 cup chopped mushrooms
4 slices bacon (I used low sodium)
1 cup shredded cheddar cheese
4 cups frozen diced potatoes
2 chicken breasts

1. Chop your veggies and shred your cheese.

2. Heat a skilled to medium high and fry your bacon. Chop and set aside when done.

 3. Drain grease from pan and cook chicken with some salt and pepper. You can use frozen or thawed chicken at this point. I always forget to thaw mine so it was slightly thawed :)

4. Remove chicken and set aside on a covered plate to keep warm.

5. Saute the veggies in the skillet until the veggies start to get tender.

6. Add in potatoes and cover. Stir until potatoes are hot and starting to brown on the edges.

7. Stir in the bacon. Put the chicken in the pan and sprinkle with cheese. Put the lid on and let heat until the cheese is melted.

This was really good. A nice warm potato and chicken dish on a cold night. I loved that the left over potato mixture was great for an omelet the next day! Bonus!

The only criticism I had was the chicken, on it's own, was bland. Next time I'm thinking some garlic and onion powder or... something. I'll work on it!

Spinach Artichoke Pizza

Thursday, January 6, 2011

Looking deep, and I mean DEEP, into my pantry I found a pizza crust packet that I'm not too sure I remember buying but it got me thinking. I'm not a fan of pizza. Ever. I know it's a party staple and I eat it when fed it but I don't order it for myself and I only eat a slice or two. 

Well, I'm actually referring to the typical red sauce, cheese and meat type of pizza. However, when you put a "gourmet" pizza in front of me, maybe something from California Pizza Kitchen, now that I might like. So I figured I'd make my own kind of pizza. One that I would like. 


1 pizza crust (frozen ball, premade, mix, whatever)
1 cup alfredo sauce
1/2 can artichoke hearts, quartered
1 cooked and sliced chicken breast
1/2 cup frozen spinach, thawed and squeezed
1/2 - 1 cup mozzarella cheese (depending on how cheesy you like it)

1. Make or thaw your dough and stretch over a pizza stone or pan. Preheat the oven to 350F.

2. Spread alfredo sauce over the crust almost to the edge. Sprinkle the spinach, artichoke hearts, and chicken over the pizza. Cover with cheese.

3. Bake the pizza for 15-20 minutes or until cheese is melted and starting to bubble and brown. 

EAT! It was so good! We ate the whole thing in one sitting. Now this is pizza I can eat!

Oh yes... that was just my first plate!

Next time I want to try one of those whole wheat pre-made crusts and maybe do a pesto, tomato and fresh mozzarella pizza. YUM.

My work also started selling Naan bread which I have heard makes a great grilled pizza. Hmm...

What's your favorite pizza???

Super Mac with Venison Steak

Monday, January 3, 2011

I'm not going to sugar coat this. This mac and cheese recipe isn't going to be good for you. It tastes amazing, with four cheeses, bacon... please excuse my drool. 

And this steak came together by accident. It was venison steaks given to me by my dad and the only marinade recipe I found that I had all the ingredients for. 


Mac N Cheese

5 pound tray of pre-made frozen macaroni and cheese, thawed (I used GFS brand)
1 cup diced bacon
1 12 ounce container of feta crumbles
1 1/2 cups shredded white cheddar
1 cup grated parmesen cheese
1 cup chives
1 cup parlsey

1. Thaw the tray of macaroni and cheese over night in the fridge.

2. In a 9x13 baking dish, put all the ingredients and mix well.

3. Bake at 350F for about 30 minutes or until bubbly.


Steak Marinade (for two large steaks)

1/2 cup brown mustard
2 tablespoons lemon juice
2 tablespoons diced garlic
salt and pepper

1. Thaw the steaks, if frozen. Put all ingredients in a plastic bag with the steaks and squish around. Marinade for two hours.

2. Take the steaks out of the fridge and let come to room temp.

3. Put on the grill or in a grill pan on medium/high heat.

Now here is where I was pushed out of the kitchen. I'm not allowed to grill because that's a boy's territory lol.

So, if I can assume, grill the steaks a few minutes on each side. Look for dark grill marks and cut the center for doneness. Or use a meat thermometer.

Now, I forgot to take a picture of the macaroni and cheese when it came out of the oven and this is the best pic I have but, it was amazing. I served it for Christmas Eve originally and everyone LOVED it. The cheeses were amazing and the bacon added a nice salty flavor!

And don't get me started on the steaks. First, they were nice and pink (my preference) and the marinade wasn't overpowering but nice and present still.

Fudge and Peanut Butter Balls

Saturday, January 1, 2011

I made fudge for the last time last year and it was goooooood! Next year I want to make them inside cookie cutters. Have you seen those? Too cute!


2/3 cup evaporated milk
1/4 cup butter
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups mini marshmallows
1 1/2 cups chocolate chips (semi-sweet)

1. Heat the milk butter sugar and salt over medium high heat on the stove. Heat until boiling. Stir the entire time. A few minutes.

2. Take the pot off the heat and stir in the marshmallows and chocolate chips until combined. The mix becomes really thick as it cools so work quickly.

3. Spread the mix in a 9x9 pan lined with foil. Sprinkle with cookies, sprinkles or nothing at all.

4. Cool over night. I put mine in the fridge. Cut when cooled completely.

I packaged some in bags for the goody gift baskets and, of course, kept some for myself. You can freeze it too. Wrap tightly in film wrap and thaw before eating.

Peanut Butter Balls are so easy...


Smooth peanut butter
Powdered sugar
Melting chocolate

1. I don't measure this. I go by touch. Scoop about a cup of peanut butter into a mixing bowl. Turn on to medium speed and slowly add the powdered sugar. I let it get a thick, sticky consistency.

2. Put in the fridge overnight.

3. Roll into bite sized balls and put on a sheet pan. Refrigerate until firm.

4. Melt chocolate (double boiler, microwave, etc.) dip in the chocolate and put back in the fridge to harden.

See, simple. Sometimes I dip the bottoms again when the chocolate is too thin and the peanut butter shows through.

The softer the dough, the creamier the treat too. It's hard to work with and you really have to keep the dough cold but it's worth it!


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