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.

Rosemary Ranch Chicken Kabobs

It is about this time of  year that I CAN'T WAIT for summer and grilling weather.  I am sick of the heavier-type comfort food and am ready for the lighter fare you get when the temperatures are soaring.  I found this recipe on Pinterest and immediately put it on my menu for the week.  I am so glad I did...it was AMAZING!  I paired it with some veggie kabobs that I brushed with some Extra Virgin Olive Oil and seasoned with some herbs, salt, and lemon pepper.  Seriously fabulous!

Rosemary Ranch Chicken Kabobs
Recipe very slightly adapted from:  Allrecipes

• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Ranch Dressing
• 3 TBSP Worcestershire Sauce
• 1 TBSP minced Fresh Rosemary
• 1 tsp Salt
• 1 tsp Lemon Juice
• 1 tsp White Vinegar
• 1/2 tsp fresh ground Black Pepper, or to taste
• 5 skinless, boneless Chicken Breasts - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, and pepper.  Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

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

Magical Poofy Pancake

If you have never tried one of these wonders known as Puffy Pancakes, German Pancakes, Dutch Babies, or my favorite, Poofy Pancakes, you MUST try them!  I had a bunch of excuses that kept putting them off for me...they didn't look tasty, they looked to hard, etc. etc. etc.  I can tell you with 100% certainty, they are FREAKING FABULOUS and seriously one of the easiest things in the world to cook.  The kiddos think there is a bit of magic that goes into them...of course that may be because I say some magic words with a flick of my wrist before putting them in the oven. 
You can top these with maple syrup, fruit, or my absolute favorite LIQUID GOLD.  Can I just say, if you haven't tried Liquid Gold, please, please, PLEASE try that one soon too.  In fact, just to pressure you some more, I will include that on at the end of this post.

Magical Poofy Pancake

• 5 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 TBSP sugar
• 1 tsp vanilla
• 3 TBSP butter, cut into 1 TBSP increments

Place butter in a 9x13 dish and place in the oven while preheating the oven to 400 degrees.  Once the butter is melted, remove from oven until all the way preheated. 
Place the eggs, milk, flour, salt, sugar, and vanilla in a blender; cover and process until smooth. Pour the batter into the baking dish over the melted butter.  Place in oven and bake for 20 minutes.
See, told you...easy peasy!

Liquid Gold

• 1/2 cup (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 was linked up to:
This Chick Cooks
Tidy Mom
Country Cook
Simply Sweet Home

Pizza Panini

Super FAST and EASY recipe coming at you today....and of course, TOTALLY TASTY!
In case you didn't know...panini is just fancy-talk for a grilled-cheese like sandwich.  I do not have a panini press, so I put these on my grill pan and topped it with a cookie sheet, weighted with a big-ol butcher block cutting board on top of that.  Cause I'ma fancy that way, lol!
Everyone loved these...like I was the "coolest Mom EVER" loved them. I threw a salad on the plate and I was done-daddy-done.


Pizza Panini
Recipe Source:  Life as a Lofthouse via Cassie Craves

• 1 box frozen Texas Toast Garlic bread
• Pizza Sauce (jarred or homemade)
• Mozzarella cheese, shredded
• Pepperoni and/or other favorite pizza toppings

Place the frozen garlic bread on a baking sheet lined with tinfoil, and bake according to package directions, making sure they don't get too crispy.
Meanwhile, heat your panini press, grill pan, or skillet to medium-high heat.
Take one piece of cooked garlic bread and top with favorite pizza toppings. (Sauce, Cheese, etc)
Top with another piece of garlic bread and place on panini press. Close lid and cook until cheese melts and sandwich is hot. About 2-3 minutes.
Repeat with remaining pieces of garlic bread and pizza toppings. You can serve extra dipping sauce on the side if you would like.  Serve immediately!

This recipe has been linked up at:
This Chick Cooks

Roasted Red Potato and Green Bean Beef Soup

Happy 2012!  I trust you all had a wonderful New Year celebration.  As for us, we had a total chill-out, X-Box for the hubs, DS for the kiddos, Nook for me, type of night.  In fact, I was lost in the world of the Hunger Games....reading the entire series that weekend.  It is a great series in case you are of the few (like me) who hadn't read it yet.
I have a super yummy recipe today that I CANNOT wait to make again.  In fact, it got gobbled up so quickly that we didn't even have leftovers!  Now, while we do not eat Hamburger Helper....it is the base of this soup, which scared me at first, but it totally works.  I have not tried the recipe NOT using it, so I can't help you out if you are dead set against using it...sorry :(  But, if you are looking for a really tasty, kid and man pleasing, super easy, comfort food-type dish, give this one a try!

Roasted Red Potato and Green Bean Beef Soup
Recipe Source:  Moogie and Pap

• 1 pound ground beef
• 1/2 cup onion, chopped
• 1 package Hamburger Helper Beef Pasta
• 5 cups water
• 1 bay leaf
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (16 ounce) can stewed tomatoes  (I pureed a bit since I am not big on chunky tomatoes)
• 1 package frozen Birds Eye Roasted Red Potatoes and Green Beans

Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables and noodles; cover and cook about 10 minutes longer. Serves 5 to 6.

In case you need a visual on the packaged ingredients, here you go!

Photo courtesy of Birds Eye

photo courtesy of Betty Crocker

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

Choco-Chery Chookies

Kiddo C loves cherries...I mean LOVES cherries.  So, it shouldn't be a shocker that she LOVED these cookies.  I mean, really, who doesn't love that chocolate and cherry combination?!  These cookies are a delightful fudgey brownie like bite with a splendid cherry surprise. 

Choco-Cherry Cookies
Recipe Source:  My Tasty Treasures

• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup softened butter
• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 48 Maraschino Cherries (10 oz jar) undrained.  (I only used about 30-ish)
• 1 cup semi-sweet chocolate chips
• 1/2 cup sweetened condensed milk

Preheat oven to 350.
In a bowl, combine flour and cocoa powder, set aside.
In a large mixing bowl, beat butter on high for 30 seconds.  Beat in sugar, baking powder, baking soda, and salt.  Add in egg and vanilla and continue beating to incorporate.  Slowly, add flour/cocoa mixture. 
Shape dough into 1" balls.  Make an indentation into each cookie with your thumb.  Drain cherries, reserving juice.  Press a cherry (or half of a cherry if they are large) into each cookie.
In a small pan, melt chocolate chips in the sweetened condensed milk.  Add 4 tsp cherry juice.
Spoon 1 tsp frosting over cherry in each cookie.  Bake in preheated oven for 10 minutes.  Cool on baking sheet for one minute before removing to rack.

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

Oatmeal Coconut Chewies

These are fabulous cookies....dare I say my favorite of all the auditioning newbies.  Butter-y, vanilla-y, with a sublime crispy/chewy thing going on.  Even my coconut-hating husband loved them!  The oatmeal and coconut just lend the right amount of flavor and texture to kick these babies right to the permanent Goody Tray list....fo' shizzle!

Oatmeal Coconut Chewies
Recipe Source:  My Tasty Treasures via Mel's Kitchen Cafe

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

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

Scooter's Baked Spaghetti

We are back from Texas.....WHEW, what a trip!  I think I deserve an award or something for going on a 3-day-each-way road trip by myself with 3 kiddos.  Or maybe a weekend spa getaway.  Or maybe a week-long nap.  Or maybe some of my favorite Sara Bee wine administered by intravenous drip.
We had a great time and the road trip was actually a breeze.  The kiddos were GREAT and there were no problems.  The only meltdowns/temper-tantrums were from me, lol!
During this time of the year, I firmly believe it is of the utmost importance to keep some sense of normalcy.  It is too easy to get swept up in the craziness.  For me, keeping up with family dinners is vital.  Not only does it ground you and remind you of what is really important, but it nourishes your body and soul for this stress-laden season.
This recipe has turned into a family favorite for sure.  The unique combination of ingredients gives is an almost lasagna-type quality.  Ohhh, the French Fried Onions really bump it up a notch and give such a great flavor and texture.  It is a cinch to make and would be a great dish to put together in the morning (sans French Fried Onions) and simply bake when you are ready.  We all really, really loved it!

Scooter's Baked Spaghetti
Recipe adapted from: Salad in a Jar

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 jar of your favorite spaghetti sauce (26.5 ounces)    
• 1 TBSP butter
• 1 TBSP Extra Virgin Olive Oil
• 1/2 cup chopped green peppers
• 1/3 cup chopped onions
• 1 clove garlic, minced 
• 8 ounces cream cheese, softened
• 2 TBSP milk
• 2 cups shredded Mozzarella cheese, divided
• 2/3 cup grated Parmesan cheese, divided 
• French Fried Onions (small can)

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
In a bowl, combine cream cheese and milk.  If your cream cheese is not soft enough, you can stick it in the microwave for a few seconds.  It should be able to spread easily.  Set aside.
In a skillet, saute the onions and peppers until translucent.  Add garlic and cook until fragrant, but do not let it burn.  Combine vegetables to cream cheese mixture.  Add 1 cup of Mozzarella Cheese and 1/3 cup grated Parmesan Cheese to the cream cheese/veggie mixture and stir to incorporate.
In same skillet (less dishes) brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Using a 10 x 6 dish (I used a 9x13 and was ok), assemble in the following order:
Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti Noodles
Cream cheese/vegetable/cheese mixture
Spaghetti Meat sauce
Remaining cup of Mozzarella Cheese and remaining 1/3 cup Parmesan Cheese (or more taste of course)
French Fried Onions (added during last 5 minutes of cooking)

Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Note:
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

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

BBQ Chicken and Pineapple Quesadilla

This combination worked beautifully, amazingly, and scrunptiously.  Seriously, don't even question this one, just try it!

BBQ Chicken and Pineaaple Quesadilla
Recipe slightly adapted from:  Pioneer Woman

• 8 Flour Tortillas
• Butter
• 1-2 cups Grilled Pineapple.  I used the canned Dole Tropical Gold, each chunk sliced in half once grilled
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• Optional, Cajun or Creole Seasoning
• 3 cups Monterey Jack Cheese, Grated - I used a Cheddar, Jack, and Mozzarella blend
• 1 whole Jalapeno, Sliced - I grilled my slices to mellow them out a bit
• Cilantro, chopped - to taste
• 3 Tablespoons Barbecue Sauce, more to taste - My favorite is Bullseye original

Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun or Creole spice.  Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to a heated oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.  Black beans and rice make a GREAT side!

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

Sloppy DiMaggios

Blogging has introduced me to so many wonderful people that I truly count as friends.  One of those friends I met VERY early in my blogging life is Jill.  Jill had a food blog that was simply wonderful called Sublime Hodge Podge.  Though she has decided to stop writing for it, it is still up for a time to go grab her delicious recipes.  She is cooking up some good soap though, her Etsy shop, Sudsy Soaps, has the most spectacular soaps I have seen!  I am totally dying to try her Twilight Quad Soap Set for him and her.  LOVE it!
Anywho, Jill is the one who introduced me to this Rachael Ray recipe.  Since Kiddo B is a bonafide chili-dog NUT, she was all over it!  Kids and adults of all ages love this Sloppy Joe/Chili Dog hybrid.  Like all of RR's recipes, it is super quick and easy!  I made my Homemade Hoagie Rolls to serve it on,  but you could just use Kaiser Rolls or some other soft and chewy roll from the store.  Make sure and try this one soon!

Sloppy DiMaggios
Recipe Source:  Rachael Ray
1 TBSP extra-virgin olive oil

2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 TBSP steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 TBSP chili powder
3 TBSP dark brown sugar
3 TBSP Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls - like at the ballpark.  Click HERE to get the recipe for my Homemade Hoagie Rolls.

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Taste and Tell Saturdays with Rachael Ray
This Chick Cooks

Snickers Caramel Apple "Salad"

...and by salad, I mean dessert.   Make no mistake, this is not a healthy salad...it is a Cool-Whip-Snicker-Bar-Caramel thing with the "salad" portion coming from the ever-so-lovely apples that are EVERYWHERE right now.  All that being said, this is a super yummy, completely unexpected treat.  This is a perfect dish for a Halloween party as well as a summer potluck. 

Snickers Caramel Apple "Salad"

• 6 (2 1/4 ounce) Snickers candy bars, chill and chop
• 6 apples, cored and chopped into bite sized pieces.  I like the combo of Granny Smith and Braeburn.  It is quite sweet, so the tartness of some Granny Smith really balance nicely. 
• 1/2 cup Kraft Caramel Bits (they are by the chocolate chips in the grocery store)
• 1 (12 ounce) container Cool Whip
• 1 TBSP instant Butterscotch Pudding Mix
• 1 TBSP instant Vanilla Pudding Mix
• Caramel Sauce for garnish

Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
In a large bowl, add chopped apples and Snickers Bars.  Add the Cool Whip mixture to the bowl and fold gently making sure to coat all the pieces evenly.  Warm caramel sauce in microwave, just to make pouring easier.  Drizzle top of "salad" with the caramel.  Chill for one hour.  Enjoy!

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

Outback Steakhouse Alice Springs Chicken....a copycat recipe

It seems the older I get, the more unimpressed I get with restaurant food.  The concept is good, but somehow the execution just isn't there.  More often than not, I end up leaving a restaurant thinking "I could have made that".  So, it should come as no surprise that I love copycat recipes.  Can I just say, this was one tasty chicken dish!  I mean come on, what is not to love...chicken in a delightful honey mustard marinade that makes it insanely juicy, sauteed mushrooms, bacon, cheese?!?!  Also, as impressive as the dish seems, it is surprisingly easy to put together. 

Outback Steakhouse Alice Springs Chicken
Recipe Slightly Adapted From:  A Treasury of Top Secret Recipes by Todd Wilbur

• 4 Skinless, Boneless Chicken Breasts
• 3 TBSP Extra Virgin Olive Oil, divided
• 2 cups sliced mushrooms (10-12)
• 2 TBSP Butter
• 1 clove garlic
• salt and pepper to taste
• 8 slices bacon, cooked
• 1 cup shredded Cheddar Cheese
• 1 cup shredded Monterey Jack Cheese

For the Honey Mustard Marinade

• 1/2 cup Dijon Mustard
• 1/2 cup Honey
• 1 1/2 tsp vegetable oil
• 1/2 tsp lemon juice

Whisk together the Honey Mustard Marinade ingredients either by hand, hand mixer, or blender until well combined.
Place defrosted Chicken Breasts into a gallon-sized Ziploc bag and pour 2/3 of the marinade over top, making sure all the chicken gets covered by sauce.  Place remaining 1/3 Honey Mustard Marinade in the refrigerator.  Once it is nearing the end of the marinating time, cook your bacon and set aside.
Preheat oven to 375 degrees. 
In a skillet over medium heat, heat up 2 TBSP of the Olive Oil.  Sear the chicken 3-4 minutes per side and remove to a baking dish. DISCARD Ziploc bag with marinade!
While the chicken is searing, heat Butter and reserved Olive Oil in a saute pan.  Add sliced mushrooms and allow to saute until soft and brown.  Near the end of the saute time, add Garlic Clove and cook until fragrant.
Once in the baking dish, brush each chicken breast with some of the reserved Honey Mustard Sauce, saving any leftover for serving if desired.  Stack 2 slices of bacon on each chicken breast, creating an "X".  Spoon the mushroom mixture onto the bacon, making sure to coat each breast evenly.  Spread 1/4 cup Monterey Jack Cheese and 1/4 cup Cheddar Cheese on top of the mushrooms. 
Bake the chicken for 8-10 minutes.
ENJOY!!!

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

Strawberry Chocolate Nachos

Today is the last day of school before the kiddos track out for 3 weeks.  This last 6 weeks has flown by!  Seems like yesterday I was making my sparkly-eyed girls this scrumptious treat for their first day after-school snack.  I first saw this idea on Our Best Bites and fell in love.  What  better way to talk about your first day of school than over a plate of this deliciousness?!  Yes, this IS as good as it sounds and looks, plus it is super simple to put together.  Who was a ROCKSTAR, bestest-Mama-ever that day...this gal right here!

Strawberry Chocolate Nachos
Recipe Source:  Our Best Bites

Proportions are up to you, make to taste!

• Baked Cinnamon Chips*** (see super simple recipe below)
• Diced strawberries tossed with granulated sugar and left to sit for 10 minutes.
• Melted Chocolate Chips (your choice of flavor).  Simply place desired amount of chocolate chips in a microwave safe bowl and cook in 30 second interavals, stirring in between until melted.
• Whipped Cream.  I used the aerosol can stuff, but you can use fresh made or Cool Whip

Place Cinnamon Chips on a platter and top with diced strawberries.  Drizzle with melted chocolate (which I did by placing in a small sandwich baggie, snipping the corner) and top with whipped cream.

***For the Cinnamon Chips***
Preheat oven to 350 degrees.
Melt 4 TBSP butter and mix in 1 tsp vanilla.  Simply spread melted butter/vanilla mixture on top of some flour tortillas and sprinkle some cinnamon sugar on top.  We liked it when we went a tad heavier on the cinnamon sugar than the ones we gave a light dusting.
Using a pizza cutter, cut tortillas into 8 wedges.  Place them (not touching each other) on an ungreased baking sheet (cinnamon sugar side up) and bake for  10-12 minutes.  Keep an eye on them so they don't burn!  Remove from baking sheet and put on a cooling rack.  Repeat with remaining tortillas.
These are AWESOME just eaten as a snack as well.

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

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

Okinawan Takoraisu, aka Taco Rice

Today, you not only get an amazing recipe, but a little of the food-history behind it. 
In the 1960's, a Japanese chef took the love of American Tacos, popular with the US military stationed there, and gave it an Asian flair.  A hybrid if you will.  A wee splice.  A tweak.  Interestingly enough, it has now become one of the most well-known Okinawan dishes.  So, cliff-notes version:  taco flavors + Asian flair = major YUM enjoyed by all!
Everyone loved this dish, adults and kidlets.  There was something so subtle and special about the soy sauce in the taco meat...and then serving it over rice made it so cozy and scrumptious.  PLUS you get this amazing hot/cold thing that is amazing. 

お楽しみ !

Okinawan Takoraisu, aka Taco Rice
Recipe source:  La Fuji Mama

• 1 TBSP vegetable oil
• 3 cloves garlic, minced
• 1 cup onion, diced
• 1 pound ground beef - use a leaner mix.
• 3 TBSP Soy Sauce - I used low sodium
• 1 TBSP Chili Powder
• 1 tsp ground Cumin
• 1 tsp salt
• 1 tsp freshly ground Black Pepper
• 4 cups steamed rice
• 2 cups lettuce, shredded
• 2 cups tomatoes, diced
• 12 ounces Queso Blanco, crumbled OR 2 Cups Shredded Mozzarella Cheese
• 1 cup your favorite salsa
• 4 TBSP Sour Cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.
Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.
Then top with the shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.

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

Aye Aye Cap'n (Crunch) French Toast

When the hubs and I were dating and first got married, we would meet up for lunch about once a week.  There is something so sweet about taking a break from your hectic work day and enjoying each others company.  Since having kiddos, and no real lunch breaks for me, being able to go and have lunch with just the hubby is a rare treat.  We were able to get away this week and have one of those special dates.  We went to an Irish Pub we had been eyeing a while.  According to their sign, they were still serving brunch.  Among the sausages and potato dishes sat a menu item that made me giggle.  Captain Crunch French Toast.  While I have NO idea what Captain Crunch has to do with Irish Cuisine, I could not stop thinking about it!  So, to the store I went to buy some Captain Crunch.  Now, we have not had sugar loaded, aka crap cereals, in our house for a LONG time, so when my sweet blue-eyed boy saw the box, he wasn't sure what it was.  I told him it was "Captain Crunch", and to that he yelled "Aye Aye Captain!"  Gotta love Jake and the Neverland Pirates, eh?!  So, to that, I present

Aye Aye Cap'n (Crunch) French Toast

• 1 loaf Challah Bread, sliced into 1 inch slices
• 3-4 cups Captain Crunch Cereal, crunched up a bit to create 1-2 cups of crumbs and some larger chucks
• 8 eggs
• 3/4 cup milk or half and half
• 1/4 cup Italian Sweet Cream or Vanilla Creamer
• 2 tsp vanilla
• 1/2 tsp salt
• 4 TBSP butter
• Liquid Gold (click on link or see recipe below) or Maple Syrup for serving

Preheat oven to 350 degrees.
In a shallow dish, beat together eggs, milk or half and half, creamer, vanilla, and salt.  In a second shallow dish, place crunched up cereal.  Heat a skillet or griddle over medium heat and coat with some butter. Place a cookie sheet sprayed with non-stick spray close to your work area. Coat 4 to 6 slices of bread in egg mixture, depending on the size of your griddle, then coat bread in cereal. Cook slices 2 minutes on each side and transfer french toast to prepared cookie sheet.  Repeat with remaining slices and transfer french toast to oven. Bake 12 minutes, serve with Liquid Gold or Maple Syrup.  ENJOY!

Liquid Gold

• 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.   Leftovers can be stored in the refrigerator, simply reheat in the microwave.


This recipe has been linked up at:
Make Ahead Meals for Busy Moms
This Chick Cooks
Simply Sweet Home
Tidy Mom

Shirley Temple Cupcakes

Kiddo C celebrated her 7th birthday this weekend.  Where does the time go?!  I have to remember to stop blinking.  (((sigh)))  It is no secret to those who know her, how much she loves cherries.  I mean, she loves, loves, LOVES them.  So, it should be no surprise that her favorite drink is a Shirley Temple.  So, for my little Peanut, my sweet Freckle-Face, my wee-cherry-loving Pixie's birthday, I give you Shirley Temple Cupcakes!

Shirley Temple Cupcakes

• 1 box white cake mix
• 1 1/4 cup Sprite, Sierra Mist, or 7-Up (again, please DO NOT use diet!)
• 3 TBSP Grenadine Syrup
• 3 egg whites
• 2 TBSP vegetable oil
• 1 tsp Cherry Extract (optional, just for a little extra oompf of cherry-lovin')
• 1 jar (10 oz) of Maraschino Cherries, drained and chopped
• 24 extra Maraschino Cherries, patted dry for garnish
• Favorite vanilla-y frosting.  Truth be told, I just used jarred Vanilla Whipped icing  (((GASP)))

Preheat oven to 350 degrees and place 24 cupcake liners into standard muffin tin.
Combine cake mix, soda of choice, Grenadine Syrup, egg whites, vegetable oil, and cherry extract with a hand mixer on medium speed for 2 minutes.
Fold in chopped bits of Maraschino Cherry.  Pour cake mix into cupcake papers, evenly distributing among them.  Bake for 21-24 minutes or until toothpick comes out clean.  Remove from oven and allow to cool completely before frosting.  Top with additional cherry for garnish.  ENJOY!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms
Eat at Home

Spiral Stuffed Rolls

OK, so I guess I am kinda blog-crushing on Holly lately.  It is hard NOT to with all the wonderful, family pleasing yummies she shares.  We made these rolls the other day with a side salad and fresh fruit...everybody LOVED them.  They use the same assembly process as cinnamon rolls, but the use of pre-made pizza dough make them a slap-your-ass-and-call-me-sally EASY process.  My mind is already racing with all the different combinations I could do, but for now, I thought I would share the one that got me all twitter-patted in the first place ♥

Spiral Stuffed Rolls
Recipe Source:  Life as a Lofthouse

• Pizza Dough (enough for one pizza)  I used Trader Joe's pizza dough balls, Holly uses the Pillsbury scare-the-crap-out-of-me POP tube. 
• 6 oz Cream Cheese, softened
• 2 TBSP butter, softened
• 1 cup chopped ham (deli ham works great) 
• 3/4 cup finely chopped Broccoli
• 1 cup shredded cheese, I used a combo of Cheddar, Mozzarella, and Monterey Jack.
• 1/4 cup grated Parmesan Cheese
• 1/2 cup chopped Green Onion

Preheat oven to 350 degrees.  Spray cookie sheet with non-stick spray.
In a small bowl, cream together the butter and cream cheese.
Roll the pizza dough to a large rectangle.
Spread the cream cheese mixture evenly over the dough.
Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion.
Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls.
Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.

This recipe has been linked at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms

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

Southwest Chicken Melts

My love for Hot Hoagies is no secret.  With the thermometer creeping up, and the need for light and easy meals going up with it, they are always high on the wish list for lunch and dinner.  I found myself-a-tweaking while making them and came up with a new twist that is truly spectacular.  Serve it with a salad, and/or some fruit, and you have a light and wonderful meal sure to please!

Southwest Chicken Melts

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken. You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup sour cream (you can use light)
• 1 can (4 oz) diced green chilies, drained
• 1/4 teaspoon garlic salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/3 cup fresh cilantro, chopped
• 2 cups shredded cheese Mexican Cheese Blend

Preheat oven to 350 degrees.
Place french bread on large baking sheet.
Mix all topping ingredients together in a bowl.
Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

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