Reece’s Chewy Chocolate Cookies

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This past weekend I was in the mood to do baking.  I had seen a picture online somewhere of pull apart cookies.  I googled and searched all over for a recipe and could not find one.  I thought I had saved the recipe to my bookmarks, but I did not.

I went to the store and was trying to think of what type of cookie to make.  I saw the Reece’s bag and thought this was a good one to try.  I did use my first batch in a glass baking dish for the pull apart cookies.

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They looked as though they turned out good, but when I tried to pull them apart, the middle was a bit undercooked or gooey!!  So I made the rest of the dough into cookies!!!

Ingredients

2 cups all purpose flour

3/4 cup Hershey Cocoa

1 tsp baking soda

1/2 tsp salt

1 and 1/4 cup (2 – 1/2 sticks)butter  or margarine, softened

2 cups sugar

2 eggs

2 tsp vanilla extract

1 and 2/3 cups (10 0z pkg) Reece’s Peanut Butter Chips

How to:

Heat oven to 350 degrees F.

Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in a large bowl with mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.   Stir in peanut butter chips.

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Drop by rounded teaspoons onto ungreased  cookie sheet.  Bake 8-10 minutes (do not overbake, cookies will be soft).  They will puff while baking and flatten while cooling (which I didn’t realize until reading through the package directions the 2nd time).  Cool completely.

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This was a great chocolate cookie.  I wondered what it would taste like without the cocoa in it.  I’ll try next time and see what the outcome is.  I know I’ve searched for white cocoa (not even sure if it exists – the baker that I am) but I bet it’s just as good!

 I felt like I was dipping my chocolate in a jar of peanut butter.  These were pretty good.

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Great treat.  They were nice and chewy too!  I hope I run across the pull apart cookie recipe again.  Or if someone knows of a recipe, let me know.

Have a great week.

Two Girls Cooking – Two Girls Cooking 😉

Source

Reece’s Peanut Butter Chip package

Chicken Lo Mein

IMG_5107I had chicken in the freezer and not a clue what to make for dinner.  I needed to run to the store on my lunch break today so I decided to make some Lo Mein.  Now I took a chance with the vegetable thing but they can also pick it out.

I’m a fan of any kind of vegetable so I love what I added to this.  I know my family doesn’t like carrots or broccoli but most mixed bags of vegetables have both of those in them.  I LOVE the little baby corn!  I saw this in the frozen section and knew that was going in the Lo Mein!!

I have a little one that I have to pick up from daycare every day.  When she gets home, she wants to eat.  And if the food isn’t done, she is following me all over the place!  So I got dinner started on my last work break today (I have the pleasure of working from home)!  I baked the chicken instead of frying it in a pan.  Once it was done I put it on the microwave to sit for a bit.  Once I was done with work I added the ingredients to a big skillet and covered it until I got the kids all home.

Ingredients

2lb bag of Boneless, Skinless Chicken Breasts (Garlic and Herb seasoned)

80z uncooked thin spaghetti, broken in half

1pkg frozen Asian blend vegetables (or your choice of what you’d like to add)

2 and 1/4 cups Chicken Broth

1 tbs soy sauce

1/4 tsp ground ginger

1/4 tsp garlic powder

How to:

Heat oven to 400 degrees.  Place chicken breasts on a flat cookie sheet and bake until cooked through (about 25 minutes).

Put the chicken in a large skillet and add the remaining ingredients.  Heat to boiling.  Reduce heat and partially cover.  Simmer 12-15 minutes, stirring occasionally, until pasta is tender.

As you can see Mr. Clyde likes this meal too!!

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I guess it it’s Clyde approved it’s  good meal!!  😉

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Home made dinner is better to me than any take out meal.  Ok, unless you count my Sunday lunch at Zantigo!

Have a great week!

Two Girls Cooking – Patricia 😉

Hash brown Egg Bake

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 I found a new word that just made me giggle and love it at the same time!  Maybe some of you have heard of it, maybe you’re like me and you haven’t.  Brinner.  I’ve said lets have breakfast for dinner, but never combined it like Brangelina (yeah had to go there)!!  In case you aren’t getting it – it’s breakfast and dinner combined.

The original recipe called for Ham and Hash browns but when I sent my son to the store, I forgot to put Ham on the list.  Luckily I had a bag of crumbled sausage I could use.

This was so good and a major hit!  I wanted to make pancakes with it but ran out of time!  Who runs out of time when you have three kids and two dogs to take care or right!!

Ingredients

1 Tbsp olive oil
1/2 bag (28 oz.) frozen hash browns
1 bag of crumbled sausage
3-4 eggs
Salt and pepper, to taste,
Dash of Italian seasoning for serving

Directions

  • Preheat to 350.
  • Add the oil, potatoes and sausage to the skillet and saute for 7 to 9 minutes. Then make a few wells for the eggs.
  • Crack the eggs into each well. Then put the skillet right into the oven. I don’t have a skillet that can be used in the oven so I sprayed a 9×13 glass dish and used that instead.
  • Bake for 5 to 7 minutes, or longer if you want the egg completely baked.
  • Sprinkle a little salt and pepper and some Italian seasonings onto each egg.

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I would have never thought to bake an egg in a pan or baking dish in the oven.  Never.  So when I saw this I knew I had to try it.  I should have put some cheese on it!  Oh that would have made it even better!

Next time you want to come up with something fun for Brinner, you have to try this!  It’s great.  And the kids thought it was great to have eggs in the middle of their food!!

Have a great week.

Two Girls Cooking – Patricia 😉

Source

One Dish Dinners

Mini Frittata w/Spinach and Feta

Breakfast for dinner is always a hit at home!  I’m always trying to find something new too that we haven’t had before.  We can always have scrambled eggs with bacon.  But a Frittata?  Oh yeah, I had to try this.

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I am not a picky eater.  I will try most things.  There are some exceptions, but I am pretty open.  I love spinach and feta cheese.  I love onions!  There was no way in my mind this could go wrong.  I didn’t add any peppers because I knew I’d be the only one that would like them.  I added onions to all but one of the mini plates.  I did, however, make a batch with just the feta cheese and some sausage in the bottom of a baking dish for two people, who shall remain nameless, due to the fact that the spinach may be good for you, but not good enough to eat!

This way super easy to make.  And it was really good.  I love making things in little dishes.  I actually got these, thanks for Rachel, at the dollar store!

Another great way to have your eggs for breakfast and add the healthy vegetables to them!  The kids didn’t even complain!!  Way to go for this one!

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Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

INGREDIENTS:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
2 chopped up turkey sausage (for the picky eaters)
1 tbsp feta cheese
2 tbsp baby spinach, chopped
1 tbsp chopped onion

DIRECTIONS:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with dill, sea salt, and freshly cracked pepper, to taste. Place a bit of the feta, spinach, and onion into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining feta, spinach on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. I had to bake for about 40 minutes.  Most likely because I had quite a few little dishes and a big casserole dish to bake.

While I’m at home in the snowy, cold weather, my cooking/baking buddy is in Vegas having a good time.  (though I think she said she was going site seeing today)! How do  I know?  Well she has sent me at least 50 pictures so far!  I love the use of technology from miles away!

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 I kindly asked that I see some of the Vegas hotels and possibly some cute cabana boys.  As of yet, I have only gotten these beautiful pictures from her!  Not that I’ll complain.  At least she’s somewhere warm.  Though it appears that I’m seeing snow there!!

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Have a great one and enjoy.

Two Girls Cooking – Patricia 😉

Source:

For The Love of Cooking

Twix Bars

One of my favorite candy bars is Twix.  I love caramel and chocolate together.  I love it.

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The only complaint I have is that I should have used a sweeter chocolate.  Otherwise, I expect this pan of treats to be gone by mid week.

I think I ate three of them in less than half an hour.  And for those of you that blog, you have to eat the food that you’ve taken photos of right??!!  And then you have to make sure, really sure that it’s good before anyone else tries it!!

I had a ton of pictures that I took of the process of making these.  My little baking buddy, Caleb even helped, but my photos are gone.  I’ve had problems with my camera connecting to my MacBook so I’ve had to use the card instead.  I uploaded all of them and when I went to use them….sniff, they are gone.  Good thing I took this one with my iPhone!!

Anyways…These bars are so good.  Of course I think comparing anything home made to store bought is better!  Not just because it is, but because you get to have fun making it with your family and sharing it with them too (well if you choose to share with them)!

I wonder if I can find something to make Butterfingers!  My son and I will be fighting over that!

Ingredients

  • Shortbread layer:
  • 2 sticks cold butter, cut into small pieces
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • Caramel layer
  • 20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
  • 3 tablespoons heavy cream
  • Chocolate layer:
  • 18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips) – I used the chips
  • 1 tablespoon vegetable shortening (optional, I used)

Instructions

  1. For the crust: Preheat oven to 350°F. Line 9″ x 13″ pan with nonstick foil. Set aside.
  2. Using a pastry blender cut butter into sugar. Use fingers to break up butter, till mixture resembles cornmeal. Add vanilla . Add the flour. Mix till flour is incorporated…mixture will be crumbly.
  3. Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
  4. Prick the crust all over with a fork.
  5. Bake 15 minutes until the crust is lightly golden brown on top and the edges are deeper golden brown. Set it aside to cool completely.
  6. For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. (or use microwave, stopping and stirring at 30-60 second intervals till smooth and melted). Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
  7. For the Chocolate Layer: Melt the chocolate and shortening in by microwaving using 30 second increments, stopping and stirring till melted and smooth. Spread over caramel. I used a plastic frosting tool to make optional striations while the chocolate was warm.
  8. Let cool before cutting.

Have a great week.

Two Girls Cooking – Patricia 😉

Source

That Skinny Chic Can Bake

My Sister’s Bean Salsa

This past weekend I went to my brother’s house to watch the Superbowl, but more importantly to celebrate my 22.5 birthday for the 2nd time with him!!

My sister brought this salsa and I HAD to have the recipe for this.  It was so good.  I mean really good!

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I made this and ate it along side of the Creamy Chicken Cups that we had for dinner.  Oh my goodness.  I can’t get over the flavor of this.  I took out a couple of ingredients that I didn’t care for, but it was still pretty good.  This will be made over and over.  And I’m so glad that I have a huge bowl left to have some during the day for a light snack!  Or lunch..

Ingredients

Drain:
One can white corn
One can black beans
One can pinto beans
Chop:
One small onion
One small green pepper
Two jalapeño
I left out the red peppers and tomatoes – it’s well known I’m not a tomato fan!
2tbs of cilantro
It also calls for pimentos which I did not use.

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Boil:
1 cup sugar,

3/4 cup apple cider vinegar

1 tsp pepper

1 tsp salt

Then pour over top ingredients and cool.

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There isn’t one thing in this salsa that is bad for you.  I love the Organic White Tortilla chips that I buy from Target.  I have actually been to Target almost every single day this week so far.  And since I don’t have any of those chips left to dip into the large bowl of salsa, I’ll be going again!

This will be my lunch for the rest of the week!  Words can’t even describe how good this is.  If you’re a salsa fan and want to try out something new, then this is for you!!!

Happy Birthday to my brother last weekend.  Glad we got together to celebrate another year!  AND that I got to taste this stuff my sister made!  Yay!

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Every time I want to take a picture with my brother, he always, says:  “What are you doing?  NO pictures.”  But you always see the smile in the picture!!  He tells me not to post it on Facebook.  I did.  But now he’ll be on my blog too!!!!  Love ya bro!

Enjoy this.   You’re gonna love it.  Trust me.

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Have a great weekend.

Two Girls Cooking – Patricia 😉

Source

My sister, Kari

Creamy Chicken Cups

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Usually I make tacos every single Thursday (and probably still will this week) but I needed to have something a bit outside of that this week.  These little cups are a bundle of happiness once it hits your mouth!  The only problem is that I ran out of tortilla shells and couldn’t make more!  I ended up with half of the chicken mixture and no shells to use.  I was smart though and bought some pulled (pre made) chicken for those that dislike beans in our house!  So the girls ate this and the boys ate the other stuff!!

These are super easy to make.  I did have some troubles getting the tortilla in the muffin pan so I did warm mine up first so that it didn’t break apart.  I was afraid to push them in the pan so they were a better shape, but either way, they still taste really good.

INGREDIENTS:

2 cups of roasted chicken, chopped – I used Oscar Meyer Carving Board Chicken (1 container)
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) – I didn’t use the mexican rice
2 tbsp cotija cheese – I used mozzarella cheese
2 tbsp green onions, diced – I used white onion chopped
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above) – I used a standard jar of salsa
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above) – I used a can of refried beans

Garnish:

Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa

DIRECTIONS:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans mozzarella cheese, most of the white onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

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Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese. (I used mozzarella cheese – had the cheddar out, but decided to go with mozzarella).

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Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired.

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Next time I make this I will make sure to have more shells on hand!  These were really good.  Really good.

Add whatever your choice of topping is…you can’t go wrong with what you put on these.

Two Girls Cooking – Patricia 😉

Source

For the Love of Cooking