It's Cookie Time

If you know anything about me, you know I have a sweet tooth!  I think I bake cookies three times a week...no lie!  After trying multiple chocolate chip recipes for the past month I decided I needed to change it up.

Luckily my Martha came through.  I get FOOD magazine each month and this recipe came from there.  I am just mad about these EASY chocolate chip peanut butter cookies from Emeril.

1 cup creamy peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla.

Preheat 350.  Stir with a wooden spoon (yeah no mixer or flour mess!).  Make large balls, use fork and press dough in two directions.  Bake for 12 minutes.  

Better Late Than Never

This past Valentine's weekends ranks up there for me.  I got to go visit and stay with my best friend, Ashley, in Dallas and catch up with some of my favorite girls.  It was relaxing and such a nice change of pace.  One of our Saturday activities consisted of making these fun treats for our friends.

We started with the basic super moist box mix and added mini chocolate chips to the batter, and then topped the chocolate cupcakes off with homemade buttercream icing.  Delish! We then decorated, tied them up, and started the deliveries.  I am just mad about fabulous friends.

So Fun!

Cold Nights

If you are like me than you love Mexican food, and cringe at the calories.  Not to fear, Hungry Girl has created a fabulous Whole Enchilada Chicken Soup.  It is so easy to make and perfect for a cold night.  I am just mad about this soup!

Ingredients:
3 cups fat free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
1 (15 oz) can pure pumpkin
10 oz. cooked chicken breast (I poached my chicken the day before)
1 cup frozen corn (I used the whole bag)

Top with cheese (I used the mexican blend cheese)

In a large pot bring the broth to a boil, add celery and onions and simmer for 5 minutes.  Stir in enchilada sauce and pumpkin.  Once the soup returns to a low boil add chicken and corn and mix well.  Cook for an additional 5 minutes.

Makes 9 cups

Holiday Spirits

The holidays are a special time to enjoy a festive cocktail.  I am just mad about the poinsettia cocktail.  

Ingredients

• 1/4 cup vodka
• 1/4 cup Champagne
• 1/2 cup cranberry juice
• Crushed ice
• 2 strips orange zest, each about 1/4-inch wide and 2 inches long

Directions

Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.  Courtesy of the food network.

Serve your poinsettias in a fabulous pitcher like the hand painted one above.  Purchase and fill a poinsettia pitcher and bring it to your next party as a hostess gift.  The host and guests will thank you.  

pitcher link

Dinner Time

I am always in search of a healthy and delicious casserole.  I am just mad about this one listed below I found at  www.myrecipes.com

When casseroles call for cooked chicken I always follow the same steps:
First I buy bone in, with skin chicken breast.  I drizzle olive oil and a generous amount of salt and pepper on each piece of chicken.  I rub this into the chicken Then I bake it for 40-45 minutes at 350.  The chicken comes out full of flavor and the skin and bone keep it from drying out.
I then remove the skin and pull apart the chicken.

Now I am ready to begin.

Aunt Liz's Chicken Spaghetti Casserole
1 cup cooked chicken
1 cup uncooked whole wheat spaghetti noodles
1 cup red bell pepper, chopped
1 cup chopped onion
1 cup chopped celery
1/2 cup less sodium chicken broth
1/4 t. kosher salt
1/8 t. ground pepper
1 can 98% fat free cream of mushroom soup
1/2 cup shredded low fat cheddar cheese

1. Preheat oven to 350

2. Combine the first five ingredients in a large bowl (break apart the spaghetti into two inch sections and tear apart the chicken.)

3. Combine, broth, salt, pepper, and soup in a medium bowl and whisk together.

4. Add soup mixture to the chicken.

5. Spray a square 8 inch pan with cooking spray and pour mixture in.  Top with cheese.

6. Cover and bake for 35 minutes, then remove foil and bake for 10 minutes.

It comes out delicious!

Ladies Who Lunch

Instead of meeting the girls out for lunch have them over and enjoy this chicken salad, or just make it for yourself.  It is very easy and doesn't feel too heavy!  It has a little zing that I am just mad about.  Must of the ingredients you already have on hand and store bought rotisserie chicken can really save time and add flavor.

Light and Refreshing Chicken Salad

12 oz of cooked chicken, I just buy the rotisserie chicken if I am in a rush.

2 tablespoons of low fat greek yogurt

1 tablespoon of dijon mustard

3/4 cup of diced granny smith apple

2 tablespoons craisins

2 tablespoons unsalted roasted walnuts *tip keep your nuts in the freezer if you have leftovers

1 teaspoon tarragon

1. dice your apple.

2. shred the chicken breast

3. mix everything together in a bowl.

That was simple, Enjoy!

Night Cap

I know if you are anything like me, you crave something sweet at night.  I am just mad about these chocolate fudge cookies.  They are easy to make and you can keep them on hand all week or serve them to guests.  I received this recipe from a student's mother in Dallas.  These cookies are simple, rich and delicious. With a cool glass of milk these fudge cookies can provide the perfect ending to a hectic day.

Simple Fudge Cookies

1 Box Devils Food Cake Mix (Splenda Version)
2 eggs
1/2 c. oil
6 oz. mini chocolate chips
3 teaspoons water


1. Preheat oven to 350 degrees.
2. Put parchment paper on the cookie sheet.
3. Pour cake mix into mixing bowl.  Add eggs and oil and mix together.
4. Stir in chocolate chips.
5. Add in three teaspoons of water slowly and mix batter.
6. Use a cookie scoop and place full tightly packed scoops on the parchment paper cookie sheet.
7. Bake 8-10 minutes and allow to cool.