Peanut Butter Chocolate Chip Cookies

I am currently obsessed with cookies.  If one couldn't tell by all the cookie recipes.  Maybe it's because they are fast to whip up.  Maybe because they are addicting to eat.  Maybe because cookies are AWESOME.  What ever the case here is another cookie recipe!

Ingredients:
3/4 cup peanut butter
1/2 cup butter, softened
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 teaspoon vanilla
1 1/4 cups flour
2 cups semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F
2.  Cream together the peanut butter and butter until well mixed.
3.  Beat in the egg and vanilla until blended.
4.  In a separate bowl whisk baking powder, baking soda, and flour together.
5.  Combine the dry and wet mixture until just combined.  DO NO OVER MIX!
6.  Stir in the semi sweet chocolate chips.
7.  Freeze batter for 2 hours or over night.
8.  Scoop out the batter onto whoopie pie pans or baking sheets.  Bake for 9 minutes and let cook in pan.

I made these cookies for my husband's softball team to eat.  These cookies were enjoyed by players and spectators. The cookies came out more crumbly than I would like in my cookie but no one else seemed to notice or care.  But then with a combination like peanut butter and chocolate chip who can blame them.

I normally like my cookies soft and chewy so I am not sure I would make this recipe again.  But then again I don't need to be eating anymore cookies.

Enjoy!
XOXO

Turkey Burger

 

What is for dinner on a hot summer day?  Turkey burgers of course.  This is the best burger recipe after a long day at work.  It's simple and fast. 

Ingredients:

1 package of ground turkey

1 package of onion soup mix

lettuce

tomato

Colby cheese

sliced wheat bread

ketchup

Directions:

1.  Mix ground turkey with onion soup mix.  Shape into patties and cook on a griddle.

2.  Clean lettuce and slice tomato

3.  Assembly burgers once patties are cooked.

My worst nightmare is when the husband send me a text asking "what's for dinner?"  Why is it the woman's job to come up with what to eat for dinner?  I work just as long as he does.  Blah!  No fair!  This burger recipe is the perfect solution to dinner making.  The best part is when he asks what's for dinner the next day I reply "leftover burgers?"  Muahahahahah! 

Enjoy!

XOXO

Oatmeal Peanut Butter Cup Cookies

I don't know what made me want to bake cookies with no AC but I did it.  Who knows what my problems is but I am sure my husband and my pup think I am insane.  It's been over 2 weeks and I still do not have a working AC.  It's suppose to be fixed this week.  I have been living in a house that runs anywhere between 90-93 degrees inside.  Pretty insane.  Oh and after the AC is all fixed I will be broke.  Ah it's Murphy's Law.  Just when I think I can start saving some money for a project something breaks and needs fixing.  Sad.  At least these oatmeal cookies were served at a cool place.  

Oatmeal Peanut Butter Cup Cookies
Adapted from Tracey's Culinary Adventures

Ingredients:
1 cup all purpose flour
1/2 cup wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups oats
2 1/2 cups peanut butter cups, coarsely chopped

Directions:
1.  Preheat oven to 350 F.  Line baking sheets with parchment paper.
2.  Whisk flours, baking soda and salt together. 
3.  Cream the butter and sugars on medium speed until light and fluffy (about 3 minutes)
4.  Add eggs, one at a time, then the vanilla and beat until smooth. 
5.  With the mixer on low, add the dry mixture and beat just until incorporated.  Do not over mix!
6.  Mix in oats. 
7.  Mix in peanut butter cups into batter.
8.  Use a small cookie scoop to drop balls of dough onto the prepared baking sheets, leaving about 2 inches between them. 
9.  Bake for 9 minutes.  
10. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely. 

The husband has been secretly eating my peanut butter cups and replacing them waiting for me to use them in a cookie.  However, I never knew old people would like this cookie this much.  My grandparents seemed to really like these cookies and sweets are not even their thing.  Must be the oats.  My godmother loves sweets so of course she approved.  Hopefully the next time I use this recipe it will be a better temperature in my kitchen.  I think it effected how my cookies looked. 

Enjoy!
XOXO

Turkey & Spinach Stuffed Shells

I have never cooked stuffed shells and have always wanted to try.  So here is my attempt at making stuffed shells.

Ingredients:
1 package jumbo pasta shells, cooked and drained
2 tablespoons olive oil
1 1/2 lbs ground turkey
1 onion, diced
1 (15oz) container Ricotta Cheese
2 eggs, beaten
3/4 cups breadcrumbs
2 garlic cloves, minced
3 tablespoons grated Parmesan Cheese
1 tablespoon oregano
Salt & Pepper to taste
1 (10oz) package frozen spinach
3 cups spaghetti sauce
1/2 cup shredded Mozzarella Cheese

Directions:
1.  Cook Shells according to directions.
2.  Drain and squeeze out excess moisture from spinach.
3.  Brown turkey and onions in 2 tablespoon olive oil.
4.  Preheat oven to 375 F.  Grease a large baking dish.  Spread 1 cup sauce on bottom of baking dish.
5.  Cream together eggs and ricotta cheese.  Add breadcrumbs, garlic, Parmesan cheese, oregano, salt & pepper and mix well.  Then gently fold in the spinach and turkey mixture.  Fill shells with this mixture.
6.  Add shells and cover with remaining sauce.  Top with Mozzarella cheese.  Cover with foil.  Bake 30-35 minutes until warmed through and bubbly.

Sometimes I feel that Italian cooks are like Chinese cooks in the way that both slave away all day to make a meal sometimes.  After my first attempt at stuffed shells I have decided this is a lot of work and to think it all gets gobbled up in seconds.  There is a lot of prep work but the dish is very yummy.  This dish was husband approved.  

Enjoy!
XOXO

4th of July Flag Cake

So my AC is acting up and we cannot turn it on.  This holiday weekend it was over 104 all 4 days.  Needless to say I did not want to stay in the kitchen too long.  (Oh and I don't even want to get into the story of my AC.  Fingers crossed it will not cost me my first born child to fix.)

Since it was a steamy 90 degrees in my home I tried to make my holiday dessert as simple as possible.  Hopefully all the sweating has cause me to loose some weight so I can eat more of this cake.  The flag cake I made is from a box cake mix with some simply homemade cream cheese frosting topped with fresh strawberries and blueberries.  How much easier can you get? 

Ingredients:
1 box white cake mix
1/3 cup vegetable oil
1 1/4 cup water
3 eggs
8 oz cream cheese
1/4 cup butter (1 stick)
1 teaspoon vanilla extract
2-3 cups of powder sugar
Strawberries, quartered
blueberries

Direction:
1.  Pre heat oven to 350F degrees.  Prepare a 9 x 13 pan with PAM.
2.  Mix white cake mix with vegetable oil, water, and eggs.
3.  Pour batter into pan and back for 26 minutes or until a tooth pick come out clean.
4.  Let cake cool in pan for about 10 minutes and then transfer to cooling rack.
5.  Beat cream cheese and butter.  Once combined add vanilla extract.
6.  Add powder sugar 1/4 cup at a time until you reach a consistency you like.
7.  Frost cake with cream cheese frosting on cooled cake.  Decorate with strawberries and blueberries.

This cake is nice and refreshing on a hot day.  The cake is a yummy dessert and the fruit keep it refreshing.  The red, white, and blue colors keep the cake festive for the holiday.  My family really enjoyed this cake on the 4th of July.  My grandmother even had 2 slices of cake.  So if you don't have much time but still want to have something homemade this is a great recipe for the holidays. 

Enjoy!
XOXO

Crab Mac n Cheese

As a kid raised by Chinese parents I never got to eat mac n cheese.  Friends would talk about mac n cheese in a box.  I would watch the commercials on tv.  But at the grocery store my mom would laugh at me when I held up a box of mac n cheese.  Once I got older my mom did try to make me mac n cheese.  My mom used cheese whiz (yes the kind in a jar) and mixed it with noodles.  Now I am not going to say that it wasn't tasty.  But come on, that is not mac n cheese.  So now that I am older, married, and cooking meals I make mac n cheese.  Oh and know for sure my kids someday will be eating mac n cheese. 

What's more grown up than crab mac n cheese?!?  Okay I know mac n cheese is a kid item.  But with a grown up ingredient such as crab there is no need to be ashamed of eating mac n cheese no more! 

Ingredients:
2 cups uncooked pasta
crab
4 tablespoons butter
2 tablespoons minced onion
4 tablespoons flour
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded cheese

Directions:
1.  Preheat oven to 350 degrees
2.  Cook pasta until al dente.  Drain and set aside
3.  Melt butter in a large saucepan over medium heat.
3.  Add the onion and cook until tender.
4.  Add flour, salt, dry mustard, and paprika.  Mix well.
5.  Stir in the milk and cook until thickened, about 5 minutes.
6.  Add 2 cups of shredded cheese and stir until melted.
7.  Toss in the pasta and crab meat.  Pour into baking dish.
8.  Sprinkle remaining cheese.  Bake for about 30 minutes.

This dish is super yummy.  The leftovers are just as yummy.  

Enjoy!
XOXO

Mapo Tofu

Oh one really can't go wrong with Mapo tofu.  I mean, what can be better than the meat-tofu-spicy combination.  Actually chocolate and peanut butter can probably beat it.  But we are talking savory right now.  So remember when I said I could only make a handful of Chinese dishes?  Well if you couldn't tell already the husband and I are having Chinese night for dinner.  Here is my version of Mapo Tofu:

Ingredients:
1/2 lb ground turkey (combine with 1/2 teaspoon of cornstarch)
1 box extra firm tofu, diced into 1/2 inch pieces
2 inch piece of ginger, sliced
2 cloves garlic, minced
2 stalks green onions, diced
4 tablespoon soy sauce
1 tablespoon garlic chili
1 teaspoon cornstarch
1/4 cup water
1 jalapeno, minced

Directions:
1.  Fry tofu in oil.  Cook until firm. Set aside.
2.  Saute ginger, garlic, and green onions until fragrant.
3.  Add ground turkey and cook.
4.  In a mixing cup, combine soy sauce, garlic chili, cornstarch, water, and jalapeno.
5.  Add fried tofu to meat.  Pour sauce over tofu and meat.  Cook for about 3-4 minutes.
6.  Serve with rice.

Now I used ground turkey instead of the traditional pork because ever since the husband had ACL surgery we have not worked out as much, but of course did not eat any less or healthier, so now we are getting back on track.  So turkey is my way of making this dish healthier.  This would taste much yummier with white rice but once again I served it with brown rice.  All in all it's a pretty healthy dish without having to sacrifice too much on flavor.  This dish is extremely easy to make.  One of those even a college student could do it kind of recipe. 

Enjoy!
XOXO

Sweet & Sour Chinese Eggplant

Now I have to be honest.  There are not many traditional Chinese dishes that I know how to make.   Oh and by not many I mean there are really only a handful.  Sweet and sour Chinese eggplant is something I grew up eating.  My mom use to make this all the time.  Of course she has no recipe written down (darn Chinese women who cook from the heart) and she used pork that she cut up herself ... but do I look like a little Chinese housewife to you?  Okay don't answer that.  I don't think I even truly appreciated my mom's cooking until I moved out.

Now there is a difference between Chinese eggplant and regular eggplant.  The regular eggplant that you see in the grocery stores are big and round.  I have only been able to find Chinese eggplant at Asian supermarkets.  Chinese eggplant is purple like the regular kind but long and skinny.  I don't know much about regular eggplants but growing up eating Chinese eggplant all I know is it is good.

Here is my version of my mom's sweet and sour Chinese eggplant:

Ingredients:
3 Chinese eggplants, diced into 1 inch pieces
1/2 lb ground turkey
2 inch piece of ginger, sliced thinly
3 cloves garlic, minced
2 stalks green onions, diced
1 teaspoon corn starch
4 tablespoons soy sauce
2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
1/4 cup water

Directions:
1.  Combine ground turkey meat with 1 teaspoon cornstarch and mix well with your hand.  Set aside.
2.  Fry eggplant pieces in hot oil for about 2-3 minutes.  Remove from wok or pan.
3.  Saute garlic, ginger, and green onion in the pan until fragrant.
4.  Add ground turkey to pan to cook
5.  In a mixing cup, mix soy sauce, sugar, vinegar, and water together.  Pour over the cooking ground turkey meat.
6.  Add in the previously fried eggplant pieces and bring to a boil.
7.  Turn the heat to medium low and cover.  Allow to simmer for about 10 minutes until cooked.  Serve hot over rice.

Now my mom has never had my version of this dish so I can't tell you if she approves or not but I can say that the husband approves.  So maybe my children won't end up eating only American, Mexican, and Italian food.  Ha!

Enjoy!
XOXO

Mint Chocolate Chip Cookie

What do I do when I finish my errands and the husband is not home?  Bake of course!  The husband is out with a friend and it's just me and a tired pup.  A tired pup is not normal in my house but since we just got home from a play date she is pretty pooped.  Plus she played outside at a dog park where it's hot.

So I decided to make a stab at making some mint chocolate chip cookies. 

Mint Chocolate Chip Cookies
Adapted from Sugar Cooking

Ingredients:
1 cup all purpose flour
1/2 cup wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter (room temperature)
1/2 cup brown sugar
1/3 cup of sugar
1 egg
1/4 teaspoon mint extract
1 cup semi sweet chocolate chips

Directions:
1.  Preheat oven 350F
2.  Sift together the flour, salt, and baking soda.  Set aside
3.  Beat the butter and sugar together until light and fluffy (about 2-3 minutes)
4.  Slowly add the egg and mint extract.  Combine and scrape down sides of bowl.
5.  Add the flour mixture and beat until just combined.  (Do not over mix)
6.  Stir in semi chocolate chips.
7.  Use a small ice scooper or cookie scooper.  Place 2 inches apart on baking sheet.  I used a whooping pie pan.  Bake for 9 minutes.  The cookies will seem under cooked but let them cool in the pan for about 5 minutes and then transfer them to a cooling rack to cool completely.

These cookies came out thick and chewy.  Just the way I like my chocolate chip cookie.  I think next time I will try making these with peppermint extract instead of mint extract.  But since mint extract is all I had I had no choice.  The cookies came out pretty good, but I think peppermint extract would make them amazing.  Maybe even a hint of green food coloring next time.  Oh well.  

Enjoy!

XOXO

Cheese-EE Artichoke French Bread

 For our Father's Day BBQ I knew I wanted to make something different than the over done rice pilaf or garlic bread.  What better to serve than a cheesy artichoke french bread.  I mean, what's classier than artichokes?  Okay maybe caviar.  But what am I, made of gold?

So this was kind of a bold move on my behalf because my mother in law loves bread but hates cheese.  So I was taking kind of a big risk making this bread.  But then, it Father's Day and not Mother's Day, right?  Good thing the bread was a hit otherwise I would of never heard the end of it that night.

Ingredient:
1 french bread
1/4 cup olive oil
1 can of artichokes in water, drained and chopped (14 ounce can)
4 garlic cloves, minced
1 1/2 cups grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup panko bread crumbs

Directions:
1.  Preheat oven to 400 degrees
2.  Cut the french bread in half lengthwise and brush with olive oil
3.   Evenly distribute the garlic and artichoke hearts
4.  Top cheese
5.  Sprinkle bread crumbs on top
6.  Bake for 8 minutes, then heat the broiler and broil for 2 minutes

This bread is so yummy.  It can even be served as a appetizer.  Even the leftovers are yummy.  Now that says a lot.  Also for something that taste so yummy this bread is very easy to make.

Enjoy!

XOXO

Hot Chocolate Cookies

Now there are many ways to make chocolate chip cookies ... but have you ever used hot chocolate mix?  I have!  This recipe is unique because it uses hot chocolate mix in the cookie batter.  I used a Nestle hot chocolate mix (I have plenty because on a whim I bought a box of hot chocolate packets for the winter from Costco.  Now I will have hot chocolate for centuries).

The husband seemed to really enjoy these cookies.  Maybe because they taste like you dipped the cookies in hot chocolate.  Or maybe that I just made that up.  Either way they were delicious!
























































Ingredients:

3 cups all purpose flour

1/4 cup whole wheat flour

4 ounces hot chocolate mix (not sugar free)

1 teaspoon salt

1 1/4 teaspoon baking soda

2 sticks unsalted butter, room temperature

1 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup white chocolate chips

1 cup semi sweet chocolate chips

Directions:

1. Whisk flour, cocoa mix, salt, and baking soda together

2. Cream the butter, sugar, and brown sugar until light and fluffy (about 3 minutes)

3. add eggs 1 at a time.

4. Add vanilla

5. Add dry ingredients to the wet mixture until combined. DO NOT OVER MIX

6. Fold in the white chocolate chips and semi chocolate chips

7. Chill dough for about 1 hour

8. Pre heat your oven to 350 degrees.

9. Use a cookie dough scooper and drop about 2 inches apart on baking sheets lined with parchment paper.

10. Bake them 1 sheet at a time for about 9 minutes. Let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.

These cookies came out nice and moist.  Oh and full of flavor.  The husband and I gobbled them up right away.  They tasted delicious fresh but most importantly these cookies tasted just as yummy the next day.  So the next time you are about to make some chocolate chip cookies consider this recipe.  It will not let you down.

Enjoy!

XOXO

White Choclate Pecan Banana Muffins

So I made these muffins awhile ago and they were so good but I did not get a chance to take a picture of it and got discouraged to blog about a recipe with no picture.  Oh and I took the muffins to a pot luck at cultivation therefore a angry husband.  Then there was the 2nd time I made them on memorial weekend.  However this time around I disappointed my husband again by taking them all to my parents.  I am really a pretty bad wife if you ask my husband.  Apparently he work up ate a muffin for breakfast and by the time he got home from work they were all gone. 

These muffins are awesome.  Really, they are scrumptious.  I am not sure if it is the amazing banana recipe or if it is the white chocolate but either way the recipe is a keeper.

Ingredients:

1 cup all purpose flour

2/3 cup wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 medium or 2 large very ripe bananas, mashed

2/3 cup white sugar

1/3 cup of vegetable oil

2 large eggs 

1 teaspoon vanilla extract

1/2 cup white chocolate chips

3/4 cup chopped pecans

Directions:

1.  Preheat oven to 350 degrees

2.  Spray a muffin pan with cooking spray

3.  Mash bananas

4.  Add sugar to bananas and mix until well combined

5.  Add oil, eggs, and vanilla to banana mixture until well combined

6.  In a separate bowl whisk flour, baking powder, salt, baking soda, and spices

7.  Add flour to banana mixture until just incorporated.  DO NOT OVERMIX

8.  Mix in white chocolate chips and pecans

9.  Use a ice cream scoop and scoop into muffin pan

10.  Bake for 20 minutes 

11.  Allow muffins to cool in pan for about 5 minutes before transferring to cooking rack

If you are like my family ripe bananas are hard to come by.  But if you happen to have some this recipe is a must!

PS.  I need to find ripe bananas again to make up for giving away my husband's muffins twice now.

Enjoy!

XOXO

Chewy Oatmeal Cookies with Coconut

 

Memorial weekend was a great way to rest after our family vacation the weekend before.  What was even better was we had some friends who were hosting a BBQ.  Don't get me wrong.  I love hosting, but when you are hosting you just don't get to enjoy the moment as if you were a guest.  When I host I am always worrying if there is enough food, if people are having a good time, cleaning up, etc.  Blah!  Much better when I just get to eat, chat, and soak up some sun. 

What to bring?  Oatmeal cookies!  I figured we needed something healthy at a BBQ.  Ha!  These cookies are  loaded with goodies. I know when most people think of BBQ they don't normally think of oatmeal cookies.  But then I like to be different.

Ingredients:

1 cup butter

1 cup all purpose flour

1/4 cup wheat flour

1/2 teaspoon baking soda

1 cup white sugar

1 cup brown sugar

2 eggs

2 cups flaked coconut

3 cups quick oats

3/4 cups raisins 

3/4 cup semi sweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees

2.  Cream together butter and sugars until the mixture is light and fluffy.

3.  Add in eggs one at a time.

4.  In a separate bowl whisk flour and baking soda together.

5.  Add dry ingredients to wet ingredients until just incorporated.  Do not over mix!

6.  Add coconut, oatmeal, raisins, and chocolate chips until just incorporated

7.  Use cookie scoop onto parchment lined cookie sheet.  

8.  Bake for 9 minutes.  Cool for about 5 minutes on sheet before moving to cooking rack.

Sometimes the things I bring to a potluck are either a hit or a bust.  These cookies were for sure a hit.  They were gone in a matter of minutes.  The poor husband asked if there was any more at home and looked pretty sad when I told him no.  What a hard life he lives. 

Enjoy!

XOXO

Asian Bowtie Pasta

 

I love pasta salads.  They are so versatile.  You can eat them hot, room temperature, or cold.  For my joint birthday BBQ with my friend Leslie I knew I had to make this pasta salad.  

Now if you ask my mom she would tell you that I am a pretty good cook, until it comes to Chinese food.  I say it's not my fault because Chinese food is a art and let me tell you I am not artist.  If you ask a Chinese person for a recipe this is usually their response, "oh just put a little of salt and little of soy sauce and what ever will make it taste good".  That my friend is not a recipe.  Needless to say I hardly ever ask my mom for recipes even though she is a pretty awesome cook.  What will my poor Chinese kids eat?  This salad!  

Okay unlike most Chinese cooks I actually have listed ingredients.  Maybe I am a "banana" like those kids in high school use to call me.  Whatever!  I like instructions.

Ingredients:

1 lb farfalle (bowtie) pasta

1/3 cup vegetable oil

1/4 cup plus 1 tablespoon soy sauce

1/4 cup sesame oil

1/4 cup plus 1 tablespoon honey

3 tablespoon rice wine vinegar

2 red, yellow, or orange bell peppers, cut julienne

1 cup of green onions diced

2-3 cups shredded rotisserie chicken

3 tablespoons roasted sesame seeds

Pepper to taste

3 cups washed baby spinach

2 tablespoons red pepper flakes (optional but highly recommended)

Directions:

1.  Boil and cook pasta according to directions.  Drain pasta and set aside.

2.  Use small pot to heat oil, soy sauce, sesame oil, honey, and rice wine vinegar over low heat until honey is dissolved.  Remove from heat and toss in the pasta.

3.  Add the bell peppers, chicken, green onions, pepper, sesame seeds, and red pepper flakes.  Toss well to coast all ingredients.

4.  Before serving, toss the pasta with the spinach.

Pasta can be served chilled or warm at room temperature.  

This bowtie pasta salad was a hit at the BBQ.  I made a pretty big tray of it and by clean up time it was all gone.  Even had people ask for the recipe.  I call that a hit!  The husband even asked me to make it a few days later after the party because he didn't get much of it at the BBQ.  

Enjoy!

XOXO

Honey Soy Pepper Wings

I have always been a dark meat kind of girl when it came to my chicken.  So naturally I love chicken wings.  How can one not like dark meat?  When cooked correctly the chicken meat is tender and juicy.  My mom use to make chicken wings all the time when I was a girl.  Mom always said chicken wings are the best because they are easy to cook and easy to serve.  Oh I love my mom.

This is a super easy recipe for chicken wings.  However it does require 12-24 hours to marinade. 

Ingredients:
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoon minced garlic
2 tablespoon minced ginger
2 tablespoons ground black pepper
2 tablespoons siracha sauce (hot sauce or rooster sauce)
3 lbs wings
Sesame seeds and chopped green onions for garnish

Directions:
1.  Combine all the marinade ingredients in a bowl and mix well.
2.  Dry wings and place in plastic bag.  Pour marinade over wings.  Cover and refrigerate for 12 to 24 hours.
3.  Preheat oven to 375 degrees.
4.  Arrange wings on a baking sheet and bake for 15 minutes.
5.  Raise oven temperature to 450 degrees and bake for 12-18 minutes, until the skin is brown and crispy.
6.  Sprinkle with garnishes and serve!

These chicken wings are super yummy.  The chicken wings are sweet with a kick.  When they first came out of the oven the husband announced that he was not in the mood for chicken wings and ate a sandwich.  What a fool!  He sure missed out.  However, 2 days later he decided to eat the left over chicken and realized that he sure missed out.  Don't be a fool like my husband.  Eat the chicken when it come out the oven.  It is delicious!

Enjoy!

XOXO

S'more Brownies

Brownies are sooooo good. I don't think I know anyone who doesn't like brownies. Maybe someone who doesn't like chocolate. But then whoever doesn't like chocolate is INSANE!

So for my birthday BBQ I wasn't sure what to make but I knew I wanted something different. After looking in the pantry I decided on S'more Brownies. Why not? Sounds BBQ-ish to me!

Ingredients:
1 box instant brownies (all ingredients required to making box brownies)
1/2 bag of mini marshmallows
1 sleeve of graham crackers
2 cups mini chocolate chips

Directions:
1. Spray a 9 x 13 pan with cooking spray
2. Make box brownies as per directions on the box. Pour into prepared pan.
3. Sprinkle 1 cup mini chocolate chips on top of batter. Bake as per directions on box.
4. Crush graham crackers
5. 5 minutes before brownies are done take out of oven and sprinkle marshmallow, mini chocolate chips, and graham crackers on top. Bake for 5 minutes.
6. Remove from oven and cool on a rack.
7. Cut and serve

These are hands down delish. Best of all super easy to make. I would even say semi-homemade would be appropriate. But who even cares when they are this good? No me! Save room in your tummy cause you will want more than 1 piece of this brownie.

Enjoy!

XOXO

Congo Bar

What do you do when it's May and your NBA team is not one of the final 2 teams? I dunno cause I am a Celtics fan and the husband is a Lakers Fan. Except this season. This season both our teams are out early. This doesn't happen often to us. So in short we are in zombie state. How does a basketball fan drown their sorrows? Dessert!

I found this recipe and have wanted to try it for away. I have never made any "bar" dessert before so this was my first attempt. The closes I have ever gotten is a brownie.

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 stick unsalted butter, melted and cooled

1 1/2 cups packed light brown sugar

2 large eggs

1 1/2 teaspoon vanilla extract

1/2 cup semi sweet chocolate chips

1/2 cup white chocolate chips

1 1/2 cups shredded coconut, toasted

1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees

2. Spray a 9 x 13 inch baking pan with cooking spray

3. Whisk together the flour, baking powder, and salt

4. Mix melted butter and brown sugar until combined.

5. Add eggs and vanilla mixing well

6. Manually fold the flour mixture with the wet mixture. Mix until just combined. DO NOT OVER MIX

7. Add the chocolate chips, nuts, and coconut to the batter.

8. Spread the batter evenly in the prepared baking pan

9. Bake for 35-40 minutes.

10. Remove the bars from the oven and cool on a wire rack.

These came out super yummy. We ate them while watching the Bulls play the Heat with our friend Cheng. Lucky for Cheng his Bulls are still in the finals. The husband and I on the other hand just ate Congo bars.

Enjoy!

XOXO

Spring Sangria

I feel like there is a sangria crazy going around. In the last few months every party I go to there is sangria served. So I decided to join the crazy. I am usually not one to follow crazes. But sangria is just too yummy to resist.

Ingredients:
1 orange
1 lime
6 pieces of fresh pineapple
6 strawberries halved
1 apple
1 cup 7up
1 bottle of white wine (any cheap-o kind will work)

Directions:
1. Slice up orange and line into thin slices. Cut up pineapple, strawberries, and apple.

2. Put all fruit in a big pitcher. Add 7up and wine. Mix and chill in the refrigerator.

This is nice and fruit on a warm spring day. Loved it! However, I enjoyed this while watching some NBA. I guess I am not as classy as I thought. Oops!

Enjoy!

XOXO

MGD Honey Beer Bread

Okay so during football season my husband got a little crazy with the beer for tailgating. You see beer is easy to carry when it's in a box. So every time he would buy a new case to tailgate. However, there seems to always be a few left behind that we would bring back after the game. So now that football season is over I have a whole bunch of random beer. What is a girl to do? MAKE BEER BREAD! Muahahaha! Okay I might be a little crazy but honey beer bread is super yummy.

My parents have never had honey beer bread so since my mom and I decided to play hooky from work I make some honey beer bread and called her up to pick it up.

Ingredients:
2 cups all purpose flour
1 cup wheat flour
2 tablespoons of sugar
1 tablespoons baking powder
1 teaspoon salt
1/4 cup honey
1 can of MGD (12oz can)
3 tablespoons melted butter

Directions:
1. Preheat oven to 350 degrees F. Spray a bread pan with generously with cooking spray.

2. In a bowl, mix flour, sugar, baking powder, and salt.

3. Slowly pour the beer alternating with honey. Mix enough just so everything is incorporated. The less you mix the better. Don't worry about lumps.

4. Bake for 60 minutes. The top should be a nice brown color and tooth pick insert should come out nice and dry.

This bread is such a good snack. I know that sounds weird but once you have tried it you will understand what I mean. I am normally not a MGD kind of girl but this bread is good. My mom tried it and couldn't believe that it was made from beer. My dad called me that night and wanted to do what was really in the bread. BEER! He didn't believe me. But what else is new? That man never believe my cooking ability. Oh well. Snack on!

Enjoy!

XOXO

Chocolate Chip Cookies

I am one those those people who sleeps with their phone. No joke. You just never know. So when I woke up at 6:15am and check my Facebook someone had posted that it was national chocolate chip day (this was yesterday). Of course my first reaction is "WHY DIDN'T ANYONE TELL ME!" So of course this means I must bake chocolate chip cookies! All day at work all I could think about was chocolate chip cookies. So of course as soon as I got home I went straight to making cookies. Sorry workout you will have to wait. Sorry pup not walk today. It's cookie day!

Ingredients:
1 cup unsalted butter softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 package vanilla instant pudding mix (3.4 oz)
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/4 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper

2. Using a mixer, beat together butter and sugars until creamy texture. Add in pudding mix, eggs, and vanilla extract.

3. In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix! Stir in the chocolate chips.

4. Drop cookie dough with a cookie dough scooper onto prepared baking sheet. Bake for 9 minutes or until slight golden and set. Remove cookies from oven and let cool on baking sheet for 2 minutes. Transfer to cooling rack and cook completely.

Makes about 3 dozen cookies.

These cookies are so good I don't even know how to describe them. There is something about adding pudding mix that makes the cookies super soft and moist. This recipe is not for people who like their cookies crisp. I normally don't have pudding mix in my pantry but after making these cookies that might change.

Enjoy!

XOXO

Carrot Cupcakes

So this year my uncle came up with this idea to combine birthdays since within 1 week span there are 3 birthdays to celebrate and Mother's Day. Since my uncle is always going on and on about how much he likes carrot cake and how Costco makes the best carrot cake I decided to make carrot cupcakes.

Seriously?!? Costco makes the best carrot cake? That is one weird man.

Ingredients:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
3/4 cup butter milk
2 cups sugar
2 teaspoons vanilla extract
2 cups grated carrots
1 can crushed pineapple (strain juice out)
1 cup coconut
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 F

2. Stiff all dry ingredients

3. Beat eggs, oil, buttermilk, sugar, vanilla extract. Add wet ingredients until combined. Do not over mix!

4. Mix in pineapples, carrots, coconut, and walnuts until combined.

5. Bake for about 20 minutes. Keep an eye on the cupcakes. (if you are baking a cake bake for about 55 minutes)

6. Cool in pan for about 10 minutes and then move them to a cooling rack.

7. Frost with your favorite cream cheese frosting!

This recipe makes 2 dozen cupcakes.

After taking a bite out of a carrot cupcake my uncle says to my mom, "don't eat a cupcake cause it's too sweet for you" then he continues to gobble up his cupcakes. Of course my mom yells "it's not too sweet! I told her to make these". Oh my crazy family! Gotta love them! The best part about baking things that people enjoy is that you don't have to try very hard to pawn off the extras.

Enjoy!

XOXO

Peanut Butter Chocolate Chip & Toffee Cookies

So I promised to make cookies for this charity event to help kids with math and reading. I wanted something different than the normal chocolate chip cookie. So I whipped these up as a treat for the kids.

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup creamy peanut butter
1/2 cup quick oats
1/2 cup mini semi sweet chocolate chips
1/2 cup regular milk chocolate chips
1/2 cup toffee bits (I like the Heath Bar kind)

Directions:
1. Preheat oven to 350 F.

2. In a bowl, whisk together flour, salt, and baking soda.

3. In another bowl cream butter and sugars. Whisk in egg and vanilla extract until combined. Next add the peanut butter until combined scrapping down the sides of the bowl.

4. Slowly stir in the dry mixture to the wet mixture until just combined. Next add in the oats and mix until evenly distributed.

5. Add in mini semi sweet chocolate chips, regular milk chocolate chips, and toffee pieces and mix until even distributed.

6. Using a cookie scoop, drop onto a non stick baking sheet about 2 inches apart. Bake for about 9 minutes or until cookies turn a golden brown. Keep a eye on the cookies because they will be a little darker than normal because of the wheat flour.

7. Remove from oven and let cool for about 5-10 minutes on baking sheet. Then move to cooling racks to cool completely.

These cookies came out really yummy and just chewy enough. All the chips made it super yummy. Oh and the wheat flour and oats made them healthy. Right? Muahahahaha!

But, something happened and the event was canceled. However, no one told me about this. So guess what they did. Some of the volunteers just divided up my cookies and ate them! I guess at least someone got to enjoy them. Wish it were me!

Enjoy!

XOXO

Banana Muffins

This is probably the easiest banana recipe there ever was. It's easy and taste good. Which sometimes is hard to come by. It's one of those where you might have a bare pantry but can still make banana muffins!

Ingredients:
2 bananas
2 tablespoons of maple syrup
3/4 cups of white sugar
1 egg
1 cup of self-rising flour
1/4 cup of walnuts

Directions:
1. Preheat oven to 350F. Line baking pan with cupcake liners or spray with cooking spray.

2. Mash bananas. Mix mashed bananas with maple syrup, sugar.

3. Mix in egg.

4. Add flour and mix until batter is smooth.

5. Fold in nuts with a spoon. Save some to sprinkle on top of batter.

6. Pour batter in pan. I used a ice cream scooper. Sprinkle remaining nuts. Bake for about 20 minutes or until a toothpick tester comes out clean.

Some of my walnuts seemed to have sunk down to the bottom and I probably didn't add enough since I am not really a "nut" kind of person. However, this was still tastey! I think next time I will add more chopped nuts on top and not cupcake liner.

Enjoy!

XOXO

Peanut Butter Banana Chocolate Chip Muffins

I am currently obsessed with bananas. I don't know what my deal is. However, the husband and I hardly ever have ripe bananas around because we eat them as snacks or before we workout. I sadly am the person who asks others for ripe bananas. I have even traded my mom green/yellow bananas for brown bananas. I know, I am insane. But there is just so many banana recipes out there and not enough ripe brown bananas.

Ingredients:
1/2 cup sugar
1/4 cup vegetable oil
1 egg
1/4 cup milk
2 bananas, smashed
2 tablespoons creamy peanut butter
1 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips

Directions:
1. Preheat oven to 350F.

2. In a bowl hand mix sugar, oil, egg, milk, bananas, and peanut butter.

3. In a separate bowl mix flour, baking soda, baking powder, and salt.

4. Combine wet mixture with dry mixture. Do not over mix.

5. Take half of chocolate chips and mix in with the batter. Decorate the other half on top of the batter.

6. Fill muffin pans. Bake for about 16 minutes or until tooth pick inserted in center comes out clean.

These came out super tastey. Oh and the chocolate chips on top of the batter made the muffins look really good. This is a great snack with milk.

Enjoy!

XOXO

Hashbrown Breakfast Casserole

Now I always need something sweet and something savory during brunch. I know I am weird. So no brunch would be complete without a breakfast casserole. After all, when you are entertaining what is easier than a casserole?

Ingredients:
1 package frozen hashbrowns
8 eggs
1/2 cup milk
1/2 cup sliced mushrooms
1 cup diced ham
1/4 cup diced green onions
1 1/2 cup of shredded cheese
Pappy's seasoning

Directions:

1. Preheat oven to 400 degrees.

2. Mix egg with some Pappy's seasoning salt. I used about 2 shakes. Then I poured the eggs over the hashbrowns and mixed. Then flatten the hashbrowns into a 9x13 pan. Spraying the pan with some cooking spray is helpful for serving. I sprinkled a little bit more Pappy's seasoning. Bake for about 20 minutes or until hashbrowns are golden brown.

3. While hashbrowns are cooking dice up some ham.

4. Slice mushrooms.

5. Crack and beat remaining 7 eggs with milk. Then add mushrooms, ham, green onions, and cheese. Mix until combined.

6. Pour egg mixture on top of hashbrowns and bake for about 15-20 minutes. Slice in squares and serve.

This casserole hits the spot. I mean, who can complain about hashbrowns with ham and egg? I know I can't! Oh and this is just ask yummy as a leftover for lunch. The dish that just keeps on giving.

Enjoy!

XOXO

Maple Oat Buttermilk Bread

My mother in law loves bread. She is the person who will eat or try all the bread in the bread basket at a restaurant. Oh and she will take any leftover bread home too. So for Mother's Day brunch I made sure there was enough carbohydrate items for her.

This maple oat buttermilk bread is so yummy you would never know there were oats inside or whole wheat flour.


Ingredients:
1 1/4 cups all purpose white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1/2 cup maple syrup
3 tablespoons lightly packed brown sugar
1 1/2 cups buttermilk
3/4 cup quick oats

Directions:

1. Preheat oven to 350 degrees. Spray a loaf pan with vegetable oil spray.

2. Whisk together the white flour, whole wheat flour, baking powder, baking soda, and salt.

3. In another bowl, whisk the egg with the oil until smooth. Whisk in the maple syrup, brown sugar, and buttermilk. Stir in the oats.

4. Add the wet mixture to the dry mixture and stir to combine. Do not over mix. Pour the batter into the prepared pan, smooth the top, and bake until the bread is a golden brown. About 1 hour. The edges should pull away slightly from the sides of the pan. A tester inserted in the center should come out clean.

5. Cool in the pan for about 10 minutes and then cool on a rack before slicing.

The bread turned out nicely. I think next time I might bake for a little less time. But with so many dishes going on for Mother's Day kinda got side tracked. Either way it was still yummy with butter or dipped in maple syrup.

Enjoy!

XOXO

Angel Food Cake French Toast

I grew up with a family that always made more than you can eat for the holidays. It's no surprise that now that I am older that is how I cook too. Plus, leftovers are always good for when you are too lazy to cook.

For Mother's Day I decided to make some french toast since I have not made french toast since I was a kid. This recipe is a little different from others since instead of bread you use angel food cake. That's right! I said angel food cake. I am normally not a french toast kind of girl because it's just doesn't seem worth it to load up on all that bread when there are other things to eat. However, this recipe is so light and fluffy that you can eat 1, 2, or maybe 4 pieces! Muahahah!

Ingredients:
1 7-8 inch angel food cake
6 eggs, lightly beaten
1 1/2 cups milk
3 tablespoon sugar
2 teaspoon vanilla extract
Cooking spray
whipped cream
maple syrup
cup up strawberries or any berries

Directions:
1. Turn on electric griddle to 300 degrees

2. Slice the angel food cake into 10 to 12 1-inch wedges.

3. Whisk together eggs, milk, sugar, and vanilla.

4. Soak wedges in egg mixture for 1 minute per side. (If you have fragile slices soak for half teh time and make sure you have plenty of non stick spray)

5. Spray griddle with cooking spray and cook wedges for about 1 to 2 minutes per side until golden brown.

6. Serve with whipped cream, maple syrup, and berries.

Makes 4-5 servings.

I think my father in law ate the most pieces during brunch. Which is funny cause he is known not to like "sweet" things.

Enjoy!

XOXO

S'more Brownies

So my mother is really picky with her sweets. As most Asian people will complain that American desserts are too sweet my mother is no different. So this year for her birthday I decided to try to make something she can't complain about. Hence my homemade s'more brownie recipe. Just enough sweetness to satisfy the sweet tooth.


Ingredients:

Crust:
7 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
pinch of salt

Brownie:8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate
1 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all purpose flour

Topping:1 cup semi sweet chocolate chips
3 to 4 cups mini marshmallows
1/4 cup graham cracker crumbs

Directions:
1. Preheat oven to 325 degrees. Spray 8x8 inch pan with non stick cooking spray.

2. Prepare crust: In a bowl, mix butter with graham cracker crumbs, sugar, and salt. Press crumb mixture into the bottom of the pan. Bake until golden brown, about 15-20 minutes.

3. Prepare brownie: Place butter and chocolate in a microwave safe bowl. Melt and stir until completely melted. Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out clean, about 35-40 minutes.
4. Remove pan from oven. Turn oven to broil. Sprinkle chocolate chips over the baked brownie. Add a nice thick layer of marshmallows. Sprinkle graham cracker crumbs on top.

5. Place your pan of brownies back into the oven. Toast under the broiler until golden brown. Keep a close eye on it. 1 to 2 minutes should do the trick.

6. Cool for a few minutes in pan before trying to cut. Use a wet and sharp knife when cutting brownies.


This was a hit with my mom. She found the marshmallow topping not too sweet but just enough. Thank goodness cause she is one picky mom.

Enjoy!

XOXO

Simple Yummy Shortbread Cookies

I have been looking for a easy not too sweet cookie recipe for a long time. Coming from a Chinese background family members are always asking for a cookie that is not too sweet. Well I have finally found something to make the old Asian women happy. These shortbread cookies are not only easy to make but super yummy. Just sweet enough to satisfy the sweet craving.

Ingredients:
1 cup butter
1/2 cup sugar
2 1/2 cups flour

Directions:
1. Preheat oven to 300 degrees

2. Cream together butter and sugar.

3. Stir in the flour. You may have to use hands until it all come together.

4. Use 1 tablespoon scoop to measure out the correct amount and place into mini cupcake pan.

5. Press the shortbread into the pan to create a well for the jam when finished baking.

6. Bake for about 15 minutes.

7. When completely cooled place a teaspoon of your favorite jam in the center of the cookies and dust with powdered sugar.

Even my grandparents who are not a fan of dessert loved these. Ah finally!

XOXO

Strawberry Muffins

With the spring here ... and Costco selling trays of strawberries what could be better than strawberry muffins?

Since the holidays are special I try not to repeat dishes for brunch. So since for Christmas brunch I made blueberry muffins I decided to switch it up for Mother's Day with strawberry muffins. They turned out really yummy. This recipe is a keeper. The father in law liked them so much he asked if he could take some of the leftover home.

Ingredients:
3 eggs
2 cups sliced strawberries
2 cups sugar
1 1/2 cups cooking oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees.

2. In a large bowl beat the 3 eggs until thick and lemon color.

3. In a separate bowl mash the strawberries. Add the sugar, mashed strawberries, and oil to the eggs and mix well.

4. In another large bowl sift together the flour, cinnamon, baking powder, soda, and salt.

5. Add the dry ingredients to the berry mixture and mix until just incorporated. Do not over mix.

6. Grease muffin pan.

7. Use ice cream scooper to fill muffin pans.

8. Bake for 22 minutes.

9. Cool for 10-15 minutes before removing bread from pans.

Tip: If the strawberries are too juicy, strain so muffins stay fluffy.

What is funny is I had bought blueberries with every intent to make blueberry muffins. Now what should I do with the blueberries?

XOXO

PB Cup Cozies

My husband loved these cookies so much that he called them husband cookies. I made these for him to bring to a bachelor poker party. The recipe is pretty big so there were some that I kept to eat myself. Any body that likes peanut butter cups must try these. I prefer to call them PB Cup Cozies.

Ingredients:

Reese's peanut butter cups miniatures

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Directions:

1. Heat oven to 375F. Remove wrappers from PB cups. Spray mini muffin cups with cooking spray.

2. Beat butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla until light and fluffy in a large bowl. In a separate bowl stir together flour, baking soda, and salt. Add dry ingredients to wet ingredients until well blended. Shape dough into 1 inch balls and place one in each prepared muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned. Remove from oven. Immediately press peanut butter cup into each cookie. Let cool in muffin pan for about 5 minutes. Then carefully remove from pan and cool completely on wire racks.

Makes about 40 cookies.

You will be tempted to eat the cookies warm. DO NOT DO IT! They are so much better when cooled completely. Totally worth the wait. This is a recipe worth saving.

XOXO

Oven Roasted Red Potatoes

The best starch is potatoes. I don't know anyone that doesn't like potatoes. It's a staple ingredient in a house. So many ways you can make it.

Ingredients:
1 1/2 pounds red potatoes scrubbed and dried
1/4 cup extra virgin olive oil
4-6 cloves garlic
1 teaspoon dried rosemary

Directions:
Preheat the oven to 350 degrees F.

In a large bowl mix the oil, garlic, and rosemary. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with a fork. Serve hot.

This recipe is super easy and a hit.

XOXO

First Slow Cooker Recipe!! Buffalo Chicken Sandwiches

Okay so a few people I know always brag about how they use a slow cooker to cook dinner and it's so amazing and so easy. Being a Asian woman I have only used my slow cooker to keep food warm. So here I go to try this out. I found a buffalo chicken recipe to try. Now I was convinced this would NOT work. I mean it just sounds too weird to me to not slave over a stove for dinner.

Ingredients:
4 skinless boneless chicken breast
1 bottle buffalo wing sauce
1 package dry ranch salad dressing mix
2 tablespoons butter

Place the chicken breasts into a slow cooker. Pour in 3/4 of the wing sauce and the ranch dressing mix. Cook on low for 6-8 hours.

Once the chicken has cooked add the butter and shred the meat with two forks. Pile the meat onto a roll and remaining buffalo wing sauce to serve. I also added diced tomatoes mixed with shredded lettuce and ranch.

So my husband take a bite. Makes a face. Then tells me "you need to take a bite". I take a bite and almost vomit in my mouth. This is gross. In the sense that it is too spicy (and I never say that) and just a lot of "blah". Then the husband says "if you had served this to me 11 years ago we never would have gotten married". Sad! Needless to say this recipe will never be used in my house again.

All you crazy slow cooker people ... SEND me your recipes!

XOXO

Valentine Cookies ... kinda late but better than never!

So I totally flaked out on making my husbee something special on Valentine's Day. To be fair, I did buy him a custom box of See's Candie so he really has nothing to complain about.

I was craving something sweet last night so I decided to make some cookies. Since I have all these Valentine's Day baking decorations I decided to put them to good use.

M&M Chocolate Chip Cookies

2 sticks butter (room temp)
3/4 cup sugar
1 cup packed brown sugar
2 eggs
2 tablespoon vanilla
3 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
12 oz bag mini chocolate chips
1 bag M&Ms & sprinkles

Preheat oven to 350 degrees F.

In a stand beat the butter and sugars until well beaten. Beat in eggs one at a time and then add vanilla until well combined.

Mix flour, baking soda, and salt in a large bowl.

Slowly add dry ingredients to wet ingredients. Alternate dry ingredients and chocolate chips.

DO NOT MIX IN M&MS OR SPRINKLES IN WITH THE BATTER.

I used a whoopie pie pan to make my cookies. Using a ice cream scoop I scooped batter into the whoopie pie pan. Then press M&Ms and sprinkles onto the top of each cookie and bake.

I baked my cookies for 9 minutes each. I like soft cookies. I let them cool in the pan for about 5 minutes before removing them onto a cooling rack. This recipe made exactly 3 dozen cookies for me.

XOXO

Banana Bread

What happens when you don't eat bananas fast enough. They turn brown! Have no fear! Make banana bread!

Now my husband and I eat a banana a day each so it's pretty rare that we have over ripe bananas in our home. However, this time due to me purposely buying too many we have extra bananas. Whoot whoot!

For the bread:

3 whole ripe bananas

1 tablespoon whole milk

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 stick unsalted butter

1 cup sugar

2 eggs

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Streusel topping:
1/2 stick of soften butter

1/3 cup all purpose flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

a pinch of salt

1/3 cup chopped walnuts

Preheat oven to 350 degrees

Cream sugar and butter in a large mixing bowl until light and fluffy. Make sure to scrape down the bowl. Add the eggs one at a time. Mix well after each egg.

In a small bowl mash the bananas, cinnamon, and nutmeg with a fork. Mix in the milk

In another bowl whisk together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed butter/sugar mixture and mix until combined. Add in the dry ingredients, mixing just until flour disappears.

Pour batter in prepared pan and bake for 40 minutes.

Prepare the streusel topping by combining the butter, flour, brown sugar in a medium bowl. Using a pastry cutter or fork blend the ingredients. Add a small inch of salt and chopped walnuts and toss. After the 40 minutes remove and sprinkle topping evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.

Slice and serve with butter or honey.