September 28, 2012

Food Link Friday: Cookie City

So I feel like I've been pinning cookie recipes left and right. 
I thought I'd share a few that have me currently drooling.
Chocolate Caramel Cookies with Sea Salt
There is just something that entices me about sea salt and caramel. Maybe because salt totally enhances flavor.
Hot Cocoa Cookies
Hot cocoa cookies complete with an ooey gooey marshmallow on top? Yes please!
Buckeye Peanut Butter Cup Cookies
Okay so peanut butter stuffed ANYTHING seriously calls my name. I MUST try these.
Old Fashioned Iced Oatmeal Cookies
I love the storebought version so these look divine!
York Peppermint Patty Fudge Cookies
Ok Sally really needs to stop. How does she come up with these amazing concoctions?!

September 27, 2012

Oatmeal Chocolate Chip Cookie Pancakes

I always like a new twist on pancakes and these are nice and refreshing. I decided to incorporate chocolate chips because what's better than an Oatmeal Chocolate Chip Cookie right? Yum.

Oatmeal Chocolate Chip Cookie Pancakes
Adapted from Joy the Baker
2 eggs
2 cups buttermilk
1 Tbsp. maple syrup
4 Tbsp. butter, melted and cooled
½ tsp. vanilla extract
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
¼ cup chocolate chips
oil or cooking spray (for cooking)
 1. In a large bowl beat eggs. Add buttermilk, butter, maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.

2. Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
3. Pour 2 Tbsp. of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

September 26, 2012

Sweet and Sour Meatballs

So let me start off by saying that I can't believe I ever tried this recipe.

Me + hamburger never really got along, well, until I tried these.

These are one of me and my husband's favorites and they are so easy! After purchasing some hamburger, I always have all of the other ingredients on hand.

So yummy!

Sweet and Sour Meatballs
1 lb. ground beef
2 Tbsp. dehydrated onion
1/4 tsp. pepper
1 tsp. salt
1 egg, beaten
1/4 cup bread crumbs

3/4 cup packed brown sugar
3 Tbsp. flour
1 1/2 cup water or pineapple juice
1/4 cup vinegar
3 Tbsp. soy sauce

1. In a bowl, combine meatball ingredients. *Shape into 1 inch balls and place on a baking sheet lined with aluminum foil sprayed with nonstick cooking spray or parchment paper. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.

2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.

*Use a cookie scoop if you have one to form the meatballs so they will be the same size and cook evenly. 

September 19, 2012

Homemade Crunchwrap Supreme

I know this is going to sound funny, but the Crunchwrap Supreme from Taco Bell seriously used to be a comfort food for me in high school.

They remind me of high school volleyball games when we would stop at a sea of fast food chains after a game (ironic, no?) and I would almost always choose Taco Bell.

Man my friends and I ate so much fast food in high school. Gross.

Anyway, when I saw this recipe on Pinterest, I had to try it. I always loved the added crunch and this recipe was perfect. Especially since it's made with real beef when you make it at home. Just sayin'.
Homemade Crunchwrap Supreme
Adapted from here
4-6 large flour tortillas (I used La Flor uncooked and cooked them a bit on the stove before using them)

1 lb. ground beef (prepare using this recipe and you won’t be disappointed)
sour cream
shredded cheese or nacho cheese if desired
tortilla chips

1. Prepare ground beef according to this recipe.
2. If using regular store-bought tortillas, microwave the tortillas for a few seconds just to warm them up.
3. Take a tortilla and spread some sour cream in the center.
4. Top with ground beef, cheese, lettuce, tomatoes and a few tortilla chips.
5. Then starting on the bottom, fold up the tortilla toward the center and continue all the way around until it is all folded over the top. It WON’T cover the center completely.
6. Carefully lift it up and set it “fold side” down on a heated non-stick pan. Press with a spatula and cook until the folded side of the tortilla is nice and brown. Flip it over and cook the other side. This should just take 30 seconds or so.

September 14, 2012

Food Link Friday: Bite-Sized Goodies

I love dessert just as much as the next person, but only in small amounts.
These bite-sized treats are right up my alley!
Bite-Sized S'mores
Nothing's better than this classic combination and I love that I can make these in my own oven.
Chocolate Peanut Butter Balls
"Scotcheroos" are my FAVORITE dessert and these could seriously be deadly for me. Oh my.
Mini Banana Cream Pies
Yum. Yum. Yum. I could easily eat these in one bite.
Snickers Brownies Bites
Snickers is one of my favorite candy bars and these sound divine!
No-Bake Strawberry Lemonade Bites
These sound so fresh and light. They're so cute, too!

September 13, 2012

Garden Vegetable Pasta Bake

After finding this recipe, I decided it sounded nice and light so I thought I'd give it a go.

Little did I know how much I would seriously LOVE it. The first bite was just ok, but after I got going I couldn't stop and got seconds and maybe even fourths?

There was something about the fresh corn mixed in with the buttery pasta and the grape tomatoes? Oh the grape tomatoes were so yummy. This is a must try before corn is completely out of season.

Garden Vegetable Pasta Bake
Adapted from How Sweet It Is
2 cups pasta, (I used elbow macaroni)

1 zucchini, chopped
1-2 cups grape tomatoes
2 ears of fresh corn, cut off the cob
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
shake of garlic powder
shake of onion powder
2 Tbsp. unsalted butter

2 oz. parmesan cheese, grated
4 oz. mozzarella cheese, grated

1. Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta to cook. Drain when finished.
2. While pasta is cooking, heat a large frying pan on medium-low heat. Add in olive oil, zucchini, corn, tomatoes, salt, pepper, onion and garlic powder and butter stirring to coat. Cook for 10-15 minutes, tossing occasionally, while softened.
3. Turn off heat under vegetables and add in pasta. Stir in parmesan and transfer mixture to a 2.5 qt. baking dish. Top with mozzarella, place in the oven and cook for 10 minutes, just until cheese is melted. Remove and serve immediately, garnishing with extra cheese if desired.

*Feel free to use whatever veggies you have on hand. Mushrooms, peppers, onions, etc, would be great in this!