Cake Batter Pudding Cookies

In honor of National Homemade Cookie Day here is a good cookie.  This is a different cookie but it was hit with my family.  It comes from Nikki and her blog Chef in Training. Blog address: http://www.chef-in-training.com





Ingredients

3/4 cup Butter
3/4 cup Brown Sugar
1/4 cup Sugar
1 (3.4 oz) package Instant Vanilla Pudding Mix (dry)
3/4 cup Yellow Cake Mix (dry)
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 cups Flour
1/2 tsp Salt
Sprinkles

Directions

Preheat oven to 350 degrees.  Stir together flour, salt and baking soda.  Set aside.  In a large bowl, cream butter and sugars together.  Add in pudding and cake mix.  Beat until well blended.  Add eggs and vanilla.  Mix until smooth.  Slowly add flour mixture until it is all incorporated.  Add sprinkles.  Roll into 1" balls and place on greased cookie sheet.  Bake at 350 for 10-12 minutes.

Loaded Potato & Buffalo Chicken Casserole

This recipe comes from  Lisa at Cook Lisa Cook.  Blog address: http://cooklisacook.blogspot.ca  These were very good.  I made them for a get together we had with friends a couple of weeks ago and they were devoured.  I did not use all the hot sauce called for.  In fact I only used 2 Tablespoons.

Ingredients
 
2 lbs Boneless, Skinless Chicken Breasts, cut into 1/2 inch cubes
8-10 Medium Potatoes, cut into 1/2 inch cubes (I left the skin on)
1/3 cup Olive Oil
1 1/2 tsp Salt
1 Tbs Ground Black Pepper
1 Tbs Paprika
2 Tbs Garlic Powder

Topping

2 cups Fiesta Cheese
1 cup Crumbled Bacon
1 cup Diced Green Onion

Instructions

Preheat oven to 500 degrees(this is not a typo, 500 is correct)  In a large mixing bowl, combine oil, salt, pepper, paprika, garlic powder and hot sauce.  Add cubed potatoes and stir to coat.  carefully scoop the potatoes into a spray coated 9x13 baking dish, leaving behind as much oil/sauce mixture as possible.  Bake potatoes for 45-50 minutes, stirring every 15 minutes, until cooked through and crispy and brown on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl of left over oil/sauce mix.  Stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temp to 400 degrees.  Top the cooked potatoes with the raw marinated chicken.  In a separate bowl mix cheese, bacon and onions and top the chicken with the cheese mix.  Return to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly and delicious.  Serve with extra hot sauce and ranch dressing.

Crispy Southwest Chicken Wraps

Most of the recipes on my blog are from family or are ones I find on the internet and post to my Pintrest site to try at a later date.  If I post them here I have tried them and my family says they are keepers.  I made these for dinner the other night when the kids were her.  Even my four year old grandson ate one.  The recipe comes from the following blog    http://www.melskitchencafe.com/

INGREDIENTS:

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center - it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Cool Whip Cookies

This recipe comes from the Cooking Blog Tasty Kitchen.  The links is:  http://tastykitchen.com/recipes/desserts/cool-whip-cookies/  They have some great recipes.  I made these the other day and everybody loves them.  I used a lemon cake mix.  They make a very soft cookie.

Ingredients:

1 package (18.5 oz. Box) Cake Mix

1 cup Cool Whip

1 Egg

1 cup Powdered Sugar

Instructions:

Preheat oven to 350 degrees.  Mix all ingredients, except powdered sugar.  Roll a spoonful of dough in powdered sugar.   Place on cookie sheet and bake for 8 minutes.

Oatmeal Cookie Pancakes

This recipe comes from the following blog http://www.shugarysweets.com and has become the favorite Sunday meal in my house.  I have also included a recipe for Kneader's Cinnamon Syrup from the following blog: http://www.cjaneinthekitchen.blogspot.com

Ingredients

1 1/2 cups flour

3/4 cup quick oats

2 Tbsp Brown sugar

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

               pinch Nutmeg

2 Eggs

2 cups Buttermilk

1 Tbsp Maple Syrup

¼ cup Butter, melted

1/3 cup Raisins, optional

Instructions

In large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, salt and spices.

In small bowl whisk together eggs, buttermilk, syrup and melted butter.

Add milk mixture to the flour and fold together until completely combined. Let sit for several minutes.

Heat large griddle in medium, add 1-2 Tbsp butter. Scoop 1/4 cup of batter onto griddle and heat until top is bubbly, flip and cook other side. Add more butter to griddle after each batch is cooked (very important!!!).

Serve with syrup and enjoy!

Cinnamon Syrup

Ingredients

1 cup sugar

1/2 cup light corn syrup

1/4 cup water

3/4 teaspoon ground cinnamon

1 (5 ounce) can evaporated milk

Instructions

In a saucepan, combine the sugar, corn syrup, water and cinnamon.

Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let

cool for 5 minutes. Stir in evaporated milk.

Cake Batter Rice Krispie Treats

This recipe and picture came from {sally's baking addiction} blog
http://sallysbakingaddiction.com/2012/03/25/cake-batter-rice-krispie-treats/

I made these treats today while my grandson was here.  I let him lick the spoon and he said "these a re great grandpa. I want some more"  SO I cut him another piece and sent some home with him to share with his family.

Ingredients

• 3 tbsp butter (i use land o lake light butter)
• 1 (10 oz.) bag of marshmallows
• 2/3 cup boxed yellow or white cake mix (the dry cake mix)
• 6 cups rice krispie cereal
• 1/2 cup sprinkles

Instructions

1. Spray a 11×7 baking pan with nonstick spray. Set aside.
2. In a large saucepan over low heat, melt the butter.
3. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Turn off the stove.
4. Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. (When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down)
5. Chill for at least 30 minutes and cut into squares.

Lemony Lemon Brownies

This recipe comes from the following blog: https://sites.google.com/site/beckycharms/cakies/lemony-lemon-brownies  Made them last night and they were a hit.

The "Brownie" Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!