Sea Salt Chocolate Chip Cookies

Hello, my name is Siggy Spice, and I am a big-ol'-cheater. 
Do you cheat on your favorites?  Favorite recipe that is.  Do you still try to find a better version?  A grass is greener on the other side version?
I do.
My recipes can't expect monogamy.  What if a dash of this, or a pinch of that changes everything?
Well, can I tell you.  I pinched....and it was AH-mazing.  Life changing even.
On top of my pinch, I was lazy and wanted to try a shortcut.  And ohhhh, that shortcut.  It was oh-so-short.  Like, my dough was ready to go before the oven was even pre-heated, short.  That shortcut made me feel like a cheater on a whole new level.
My family is in on this as well.  They agree that they have never tasted anything as soft, chewy, and with a pop of wow like these little gems.
Try these.  Please.  Don't let me stew in my guilt alone.



Sea Salt Chocolate Chip Cookies
Recipe ever so slightly adapted by:  Six Sisters Stuff

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 2 tsp vanilla extract
• 1 egg
• 2 1/2 cups Bisquick baking mix
• 1 cup semisweet chocolate chips
• Sea Salt - just a sprinkle, not even a pinch for each cookie.  I used my Pink Himalayan Sea Salt grinder and just ground a wee-bit onto each cookie.

 

Directions:

Preheat oven to 375 degrees.  In a large mixing bowl, combine softened butter, brown sugar, vanilla, and egg.  Fold in Bisquick baking mix.  Stir in chocolate chips.  Use 1" cookie scoop to form cookie balls and place on ungreased cookie sheets.  Sprinkle or grind not even a pinch of Sea Salt onto each cookie.  Bake 8-10 minutes or until golden brown.

Chicken Suiza Melts

I don't know about you, but I am still recovering from Christmas and New Years...in fact, my tree and decor is still up (((gasp!)))  It doesn't help that I tweaked my lower back this week and ended up on a heating pad for the first part of the week.  Whatever the reason, my house is still thrashed and I still feel like I ran a 2 week race.   It is times like this (as well as many other times our crazy schedule has us running, running, running), I love a super quick and easy meal that is super tasty for the entire family and makes minimal mess.  This recipe definitely fits that bill.  I made the kiddos little sliders using Hawaiian Sweet Rolls and made ours using store bought Kaiser Rolls.  This delicious 15-minute ditty is a definite repeat for sure!

Chicken Suiza Melts
Recipe Source:  Cassie Craves via Everyday with Rachael Ray

• 1 TBSP extra-virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• Juice of 1 lime
• 1 TBSP honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie chicken, skin discarded and meat shredded
• 4 crusty sandwich rolls, split
• 4 slices Monterey jack cheese

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

This recipe has been linked up at:
The Country Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

Root Beer BBQ Pulled Pork Sliders

This isn't a new recipe...it has been around forever.  So, why has it taken me so long to try it?  Who knows...maybe it was the thought of using root beer.  However, it is the root beer that takes this BBQ Pork to a new level-o-yum!  For these IN-sanely hot days, this is a perfect crock-pot meal.  As a total bonus, it is silly simple as well as scrumptious. 
OK, going to go sit under the AC vent....keep cool everyone!

Root Beer BBQ Pulled Pork Sliders

• 3-4 lbs pork butt/shoulder. 
• 2 TBSP Montreal Steak Seasoning 
• 1 bottle (12 ounces) your favorite root beer.  Again, DO NOT USE DIET!!!  Seriously, seriously scary stuff happens when you heat all those crazy chemical sweeteners
• 1 bottle of your favorite BBQ sauce.  My favorite is Bullseye Original.  I just saw a big taste test thing for BBQ sauces and Bullseye Original took first place ;)  Yup, I know how to pick a winner, lol!
• Hawaiian Sweet Rolls for serving

Sprinkle Montreal Steak Seasoning over you pork roast.  Place in cold crock pot.  Add bottled root beer to crock pot, pouring around the roast to not disturb the seasoning.  Cook on low for 8 hours, or until it shreds easily.  Remove meat from crock pot and shred into desired sized pieces.  Drain and reserve liquid.  Add meat back into crock pot and add just enough reserved liquid to re-moisten meat, about 1/4 cup.  Add enough BBQ sauce to give meat a nice coating.  Let sit in crock pot on low until warm.  Serve on Hawaiian Sweet Rolls.

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Sticky Chicken Finger Wraps

THESE are one of my latest obsessions.  Obsession as in, we have had them several, SEVERAL times since my blogging-buddy and friend Holly from Life as a Lofthouse first posted about them.  Don't you just love Holly and all of her amazing eats?!  She definitely speaks my food language.  You already know how I feel about her Strawberry Chicken Salad!
These one of those things that I want each and every one of you to try, because it is that good.  If you hesitate, I want to show up at your door with a plate of them and force feed you...kidding....or am I?!
Slap yourself silly-simple to put together and versatile as well.  We have enjoyed them as a wrap/taco meal, we have enjoyed them without any toppings or wraps with a side of mac and cheese, and we have enjoyed them on top of a salad.  However you like it, they completely have rocked my little-ol-world!

Sticky Chicken Finger Wraps
Recipe Course:  Life as a Lofthouse

• 6 tablespoons Franks Original Hot Sauce.  It has to be Franks.  On another note, please don't worry about this being too spicy.  It isn't.  My kiddos were able to eat it, yet it had enough kick for the adults.  I highly suggest you try it as written before you make any adjustments.
• 3/4 cup Brown Sugar
• 4  TBSP water
• 8  fully cooked Breaded Chicken Fingers.  You can get these from your grocery store deli, or buy them frozen.  If using frozen, just make sure to bake them up before you start.  I like the frozen Chicken Strips you buy at Trader Joe's and the one's at Costco.
• 4 Flour Tortillas, burrito size.  I used Whole Wheat. 

TOPPINGS

• Shredded Cheese.  I use a Cheddar/Monterey Jack blend 
• Chopped Tomatoes
• Shredded lettuce
• Ranch Salad Dressing 

In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5 minutes.
Place cooked chicken fingers in a large Tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers with the sauce.
Place one to two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomato.  Drizzle a little bit of ranch on top, and Viola!  Perfection!

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
This Chick Cooks
Eat at Home

Bubble Puff Pizza

We were on a "make-your-own pizza" kick.  For some reason, I have yet to post any of them from that time....weird!  This is one of the recipes we tried.  Since it uses those "pop" biscuits which I hate opening, it was actually a total breeze to put together with no flour mess to clean up.  The kiddos loved it!  They were able to help with this one SO much.  In fact, aside from me putting it in and taking it out of the oven, they were able to do it from start to finish by themselves.  So, get your kiddos in the kitchen and let them have at this one, they will love it and so will you!

Bubble Puff Pizza
Recipe Source:  Sublime Hodgepodge

• 1 tube of those "pop", holding-them-away-from-you-trying-to-cover-your-ears-so-it-doesn't-scare-the-crap-out-of-you, biscuits.  I use the Pillsbury Simply Buttermilk Biscuits
• Pizza Sauce to taste, make as saucy as you like.  I of course like the Trader Joe's brand.  I know, wipe the look of shock off your face!
• 2 cups of Mozzarella Cheese (or blend)
• Assorted Toppings - Use what you like, we just used mini turkey pepperoni on ours

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).
Bake for 40 minutes but start checking it after 30 minutes. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites

• 1 box of Devils Food Cake Cake Mix
• 1 can (15 ounces) Pumpkin Puree
• 1 tsp Vanilla
• 1/4 cup Mini-Chocolate Chips

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

FOOD FACTS:
per mini-bite

CALORIES:  69.3
FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6
PROTEIN:  .8

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
WOOT WOOT!!!
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.
 

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick butter), at room temperature
• 10 maraschino cherries, steams removed 
• 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.

Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

Pumpkin Muffin Cookies

Happy, Happy Fall!!! 
What if I told you that you could have these INSANELY scrumptious Pumpkin Muffin Cookies with 2 ingredients?  How about if I added in that you could customize them in any way you like to make them your own?  Just to make you shake your head even more, I am going to add in there is no oil, butter, or eggs in them!  I am willing to bet you would not believe me.  Well, my friends, believe it!  These things ROCK and are in the oven in about 2 minutes.  So, to keep it short and sweet like these little beauties, and to make me stop sounding like a late night infomercial, let's get to it!

Ingredients:
1 box Spice Cake mix
1 can (15 ounces) pureed pumpkin, NOT PUMPKIN PIE FILLING!

Optional add-ins:  Raisins, Chocolate Chips, White Chocolate Chips, Pecans, pumpkin seeds...the list goes on and on.  Our favorite is 1/2 cup raisins and 1/2 cup white chocolate chips.  You could always leave them plain and frost them with a cream cheese frosting.

Preheat oven to 400 degrees.  Spray cookie sheet with baking spray.  In a bowl, combine canned pumpkin and cake mix.  Stir until smooth, mixture will be thick.  Add whatever optional ingredients you like, as much or as little as you like.
Using a cookie scoop, put desired amount of dough on sheet.  Bake for 7-10 minutes or until slightly browned on edges.  They will not spread, as they are a "cakey" cookie.  ENJOY!

This recipe has been linked to:
Nikkis Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Liquid Gold - Homemade Pancake Syrup

I had a different recipe lined up to share today, but this morning I made some pancakes for a bunch of giggling girls that had a sleepover last night.  Since the sleepover was a last minute plan, I did not put "pancake syrup" on my grocery list for the week.  However, I had been saving a recipe for a homemade pancake syrup for the next time we had pancakes, waffles, french toast, or Fluffy French Toast.  I already had all the needed ingredients in my fridge and pantry, total bonus!  Even bigger bonus, this was silly simple and CRAZY good!  Everyone LOVED, LOVED, LOVED it!  It is a butter-y, caramel-y, maple-y luscious syrup that has forever convinced me to never buy store bought syrup again.

Ingredients:
1 stick butter
1 cup sugar
1/2 cup milk
1/4 tsp baking soda
1 tsp vanilla extract
1 tsp maple flavoring (found with all the extract flavors in the baking aisle)

In a medium pot over medium-high heat (you need enough room for this to boil), bring all ingredients to a rolling boil for 2-3 minutes.  Watch very carefully so the mixture does not over boil all over your stove.
This recipe serves about 5, so you may want to double for a large family.  Leftovers can be stored in the refrigerator, simply reheat in the microwave.


Recipe Source:  Tasty Kitchen member kmgregson

This recipe is linked up at:
Mommy's Kitchen Sunday Potluck

Cheater Chicken Parmesan with Garlic Parmesan Pasta

Yesterday I took the kiddos on our weekly grocery shopping trip. Costco, Trader Joes, and Super Target were graced with our company far longer than I think they hoped or wanted. I had a 9 year old gabbing on and on about her top 10 list for why Jacob is so "hot", not that she even gets what "hot" means, but just to press her point that she is "totally team Jacob". Oh mercy, I am in trouble. I had a 5 year old who thinks all things are for climbing, scaling, balancing on, flipping over, and doing complicated poses in precarious places. I think the Olympics have gone to her head....even though these are the winter Olympics. Ok, I think I am just trying to make myself feel better that she is a wild jungle cat who frequently hisses at people. Not to be topped, my 3 year old was oh-so good at being 3, like crazy overachieving, gold medal good. Screeching, singing "Chuggington" at the top of his lungs, pulling his sister's hair, and perfecting his back seat (cart) driving technique. It made for a very long, exhausting afternoon.
This is one of those tasty quick and easy recipes for those days. Heck it is tasty, quick and easy for any day! You can make 10 of them as easily as 2. As a total bonus, since these look like giant chicken nuggets and my incredibly picky 3-year old gobbles them up. You can call this semi-homemade, almost home-made, I touched it therefore I cooked it, or, as I do, a cheater recipe. It also goes VERY well with the 1/2 bottle of wine I consumed after a day like that, haha!
Here we go!

Ingredients:
8 fully cooked breaded chicken breast patties. I used the Tyson brand bag from Costco.
1 jar of your favorite marinara sauce. I used Trader Joes Tomato Basil Marinara.
1 box of your choice of pasta. I used Barilla Spaghetti noodles.
1 bag pre-shredded mozzarella cheese
2/3 cup grated Parmesan cheese, divided
2 TBSP Garlic Bread Sprinkle. I used the McCormick, but Johnny's has a really good one too.
3 TBSP butter, cubed
3 TBSP Extra Virgin Olive Oil
Fresh Ground Black Pepper, to taste

Preheat your oven to 400 degrees. While oven is pre-heating, get a pot of water boiling for your pasta. Bake your chicken patties for 15 minutes. While your chicken is cooking, salt your pasta water and get your noodles cooking. While those 2 things are going, warm up your marinara sauce.
When chicken is done, turn on your broiler. Top each piece of chicken with a spoonful of sauce, spread to cover entire top, then add shredded mozzarella cheese (enough to cover) and a teaspoon of grated Parmesan cheese. Place under broiler to get top melted and slightly browned. Keep a close eye so it doesn't burn.
When pasta is done, drain off the water and add butter and olive oil to coat pasta, add garlic bread sprinkle and remaining Parmesan cheese. Toss together to get all noddles coated. Add a couple of grinds of pepper to finish off.
Serve the chicken with pasta and extra marinara sauce. Round out the meal with some crusty bread and a salad. Enjoy!