Another Great Christmas Cookie

I was able to whip these up in about 20 minutes or so, and get them chilling in the fridge. The thing that takes the longest is melting the chocolate for dipping and letting them harden back up in the fridge again. Other than that, easy-peasy! :)

PEANUT BUTTER BALLS

INGREDIENTS:
2 C. Creamy Peanut Butter
3 C. Rice Krispies
3 C. Powdered Sugar
1/4 C. Butter; melted
3 Pkgs. Chocolate Chips; melted

Mix together all except the Chocolate Chips. Shape into balls and refrigerate to firm up. Melt Chocolate and dip each ball. Place on wax paper covered cookie sheets in the fridge to harden chocolate. Store in airtight container in the fridge. (I also have these in my freezer right now.)

I'm looking forward to breaking out all of the treats and making cookie platters this year. I have a few more items left to bake, as I do so I will post the recipes!

A Girl & Her Kitchen!

It's that time of year again. The time when I start to bake for Christmas! I LOVE this time of year, but each time I start on a new task I have to ask myself why I love it so much! I love to see all of the lights and trees, I love to shop for my loved ones, and I love to bake. I often give away a lot of baked goods as presents, and this year will be no different.

Almost all of my Christmas shopping is done and wrapped beneath my glowing Christmas Tree! I admire them all each night when I'm in my living room. There's something about the magic and wonder of Christmas. I love the Christmas story about Christ's birth, and I especially LOVE the wonderment in my 4-year-old Sunday Schools kiddos eyes when we talked about this yesterday!

This weekend I spent Saturday baking and making Rock Candy. Ten different flavors of Rock Candy to be exact! And WOW was that very time consuming, but of so worth the rewards. I also made my Mom and Bro dinner on Saturday night, which turned out very good. I will share that recipe in my next post.

In this post I am going to share my recipe for the Cookie Dough Truffles I made. :)

COOKIE DOUGH TRUFFLES

INGREDIENTS:
1/2 C. Butter; softened
3/4 C. Brown Sugar
1 tsp. Vanilla
2 C. Flour
1 (14 oz.) Can Sweetened Condensed Milk
1/2 C. Mini Chocolate Chips (I probably used closer to 1 C.)
1 1/2 lbs. Chocolate Bark; melted

In a large bowl, cream Butter & Brown Sugar until creamy. Add Vanilla. Gradually beat in Flour & add Sweetened Condensed Milk. Add Chocolate Chips; mix well. Shape into 1-inch balls and place on waxed paper covered cookie sheets. Chill for 2 hours. Melt Chocolate Bark in Double Boiler and dip Cookie Balls. Place back on cookie sheets and chill until set. Store in fridge. (I have mine in the freezer. They freeze very well.)

These are a favorite of mine, and are so easy to make.

It's FALL--Time For ALL Things Pumpkin!!!!!!

I LOVE Fall, it's my favorite season! I love all the changing colors and the cooler temperatures...although right now in Michigan it is very cold and feels more like Winter than Fall, and to be honest, I'm feeling a little jipped. It rained for three straight days this week, was sunny yesterday and has been rainy and cold all day again today! Needless to say, I am sick of the rain!

But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)

PUMPKIN BROWNIES

INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour

Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!) 

Give them a try! I would love to know what you think of them too! :-)

An Easy, Tasty Treat!

I was trolling through Pinterest today at work during some down time and I came across this recipe. I knew that I had everything in the house for it, so I decided to give it a try. I sneaked a little off of the spatula and can tell you that it's pretty tasty. :)

PEANUT BUTTER & HONEY OAT BARS

INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats

Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.

Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!

A Cool Treat!

I've been in a baking/cooking mood recently...which is a really good thing. I have the meals for the rest of the week planned out and I can't wait to make them all and to share the recipes with all of you!

I made these last night while I was cleaning the house and doing other things. I like to stay busy!

PEANUT BUTTER BARS

INGREDIENTS:

1 C. Butter, melted 

2 C. Graham Cracker Crumbs

2 C. Powdered Sugar

1½ C. Peanut Butter

 

Peanut Butter Bar Chocolate Topping

• ¼ C. Peanut Butter
• 2 C. Chocolate Chips

Instructions

1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
3. Remove from the freezer and cut into individual bars

A Yummy Treat

I have been busy helping to get ready for a very special girls High School Graduation Open House this weekend, and been enjoying myself thoroughly in the process! I hope that everything turns out just the way that she envisioned it, and that she has a good time with all those who are celebrating her accomplishments! She definitely deserves it!!!! I'm so proud of you S. and I look forward to all of your future accomplishments, as I know that you will do GREAT things!

Anyway, I made this next recipe for her Open House and I hope that everyone likes them.

CHOCOLATE COVERED PRETZELS

INGREDIENTS:
1 Bag Pretzels
2 Bags White Chocolate Chips; melted
Various Sprinkles of your choice

Melt the Chocolate in a microwave safe dish. I did mine in intervals of 45 seconds, stirring each time until the chocolate was smooth. Dip the top half of a Pretzel in the Chocolate, and let excess drip back off into the bowl. Hold dipped pretzel over a plate or bowl and generously sprinkle with your toppings. Place on a sheet of wax paper to allow chocolate to harden again. Store in an airtight container until ready to serve.

The bro tried a few after they were made and gave his seal of approval. I hope that everyone enjoys them this weekend!

A Summertime Treat!

Hello All! I've been MIA for a while, and I've really been meaning to post. So, today I shall do just that! It's a blustery, overcast day here in Michigan. It looks like it's going to rain, and I'm really missing the warmer temps of earlier this week. This weather has, however, given me a reason to be in my kitchen and also to start the Spring cleaning process on my house! I have a list of things that I'd like to accomplish this week, and I've been able to cross a few of them off today! :) Always a great feeling.

I made these cute little treats today since the bro and I will be going over to some of our very good friends house tonight to watch their kiddos and then hang out with them when they return! It's always nice to try something and the kids LOVE when Aunt Melissa brings them something. Can't wait to see what they think!

S'MORES CUPS

Here's a BEFORE picture:

 INGREDIENTS: (I doubled my recipe. The one below is for a single batch)
1 C. Graham Cracker Crumbs (I used the ones the Keebler has so kindly put in a box)
1/4 C. Powdered Sugar
6 Tbsp. Butter; melted
4 Hershey Candy Bars; divided
12 Large Marshmallows

Preheat the oven to 350. Spray a 24-well mini-muffin pan. Mix the Graham Cracker Crumbs, Powdered Sugar and Butter together in a large bowl. Scoop a scant amount into each muffin well. Use a Tart Shaper to press crumbs into well and form a shallow cup. Bake for 4-5 minutes or until edges of crusts are bubbling. Remove from the oven and place 1 rectangle of candy bar on top of each shallow cup. Use a kitchen shears run under cold water and cut each Marshmallow in half. Place each half, cut side down on top of each candy bar piece. Place back in the oven and bake for 1-2 minutes. Remove and let cool in pan for 15 minutes. Remove to cooling rack. In a microwave safe bowl, melt the remaining Hershey Candy Bar pieces, until smooth. Dip each S'more Cup into the chocolate and return to cooling rack. Allow to cool for 40 minutes to 1 hour before serving. 

Here is my after picture:

They're so cute! I can't wait to try one. Even for this Non-Chocolate Loving girl they sound so good! It only took about 30 minutes to make these as well. Give them a try!!!

Staving Off My NEED To Decorate For Christmas!

That, and saving my sanity as my neighbors have already started! I decided that the way to go was to start my Christmas Cookie baking early and freeze them so that I don't have as much work to do when the time is closer. It has been fun trying a few new recipes and adapting some old favorites!

I LOVE Christmas, and if it was up to me I would leave my decorations up year round! As you can see in one of my pictures on here, I do have a snowman warmer plugged in, but that's it for decorations so far. I'm itching to decorate, but will refrain until after Thanksgiving like a good girl!

MOLASSES COOKIES

INGREDIENTS:
Yields: 6 Dozsen Cookie

1 1/2 C. Butter; softened
2 C. Sugar
2 Eggs
2 tsp. Baking Soda
1 tsp. Cloves
1/2 C. Molasses
4 1/2 C. Flour
4 tsp. Ginger
1 1/2 tsp. Cinnamon
1/4 tsp. Salt
3/4 C. Coarse Sugar for Rolling

Preheat oven to 375. In mixer bowl cream Butter and Sugar until light and fluffy. Beat in Eggs and Molasses. Combine the Flour, Ginger, Baking Soda, Cinnamon, Cloves and Salt; gradually add to creamed mixture and mix well. Shape into balls and roll in the Coarse Sugar. Place on ungreased cookie sheet and bake for 16-18 minutes, or until tops are cracked. Cool on wire racks.

These smell FABULOUS, and will make your house smell like Christmas! I LOVE it!!!

Candy Canes, A Sign of Winter!

Not exactly Candy Canes in this recipe, but Candy Cane Kisses...so very close in my book! ;) We normally also have Peanut Blossoms at Christmastime, and when I saw this variety I knew that I must make them!

I did make some with regular chocolate kisses for those who don't care for the Peppermint ones...ahem, my brother...he's a weird one, I know... ;)

CANDY CANE KISS COOKIES

INGREDIENTS:
Yields: 2 1/2 Dozen

1 Bag Hershey Kiss Candy Cane Kisses
1/2 C. Butter; softened
1 C. Sugar
1 1/2 tsp. Vanilla
1 Egg
2 C. Flour
1/4 tsp. Salt
1/4 tsp. Baking Soda
2 Tbsp. Milk
Red & Green Colored Sugar (I also used Pepper Sugar)

Unwrap Hershey Kisses. Preheat oven to 350. Beat Butter, Sugar, Vanilla and Egg until well blended. Stir together Flour, Baking Soda and Salt; add alternatively with the Milk to Butter Mixture. Beat until well blended. Shape dough into 1-inch balls. Roll in Red/Green Sugars. Place on ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 2-3 minutes. Press Kiss into top of each. Cool on wire racks. 

I think that they look pretty!

Who Doesn't Like Peppermint?

Well, I know a few people...my bro being one of them! CRAZY, I know! :) These cookies were a breeze to make and turned out so nice.

WHITE CHOCOLATE PEPPERMINT M&M COOKIES

INGREDIENTS:
Yields: 4 Dozen

1/2 C. Butter; softened
1/2 C. Oil
1 C. Sugar
1 C. Brown Sugar
2 Eggs
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. Vanilla
3 C. Flour
1 C. White Chocolate Chips
1 Bag Peppermint M&M's (I didn't have any, so I added 1/2 tsp. Peppermint Extract to the dough)

Preheat oven to 350. Grease Cookie Sheets. Cream Butter, Oil, Sugar and Brown Sugar. Add Eggs; beat until fluffy. Add dry ingredients and Vanilla. Mix well. Add White Chocolate Chips and mix. Spoon onto cookie sheets. add M&M's. Bake for 18 minutes. Transfer to wire racks to cool.

Pretty simple and easy!

Christmas Baking Continued...

Another yummy treat in the freezer for Christmas enjoyment! :)

THUMBPRINT COOKIES

INGREDIENTS:
1 Bag of Betty Crocker Sugar Cookie Mix + Ingredients to make cookies
1 1/4 C. Powdered Sugar
1 Tbsp. Milk
Red & Green Food Coloring

Make Cookies according to bag mix directions. Bake in 1-inch balls (DO NOT FLATTEN). Remove from the oven and immediately use the back of a Tablespoon to indent. Cool. Mix Powdered Sugar with Milk until you reach your desired consistency. Add Food Coloring. Transfer to Zip-loc back, clip off a corner and pipe into indents. Let stand until set. 

I'm used to the jelly version of these, but these were very simple to make!

I Think I Have A New Dangerous Favorite!

Oh Pinterest why must you tempt me so? I have an obsession with ALL things Pumpkin, and today I tried a new recipe and it has just added to my obsession! I also like Molasses Cookies...so when I found a recipe that combined them, I HAD to try them! Ooooooh-Weeee, let me just tell you how DELICIOUS these cookies are! There are soft, and a little cakey but still very much a cookie! I will definitely have to make them again.

PUMPKIN MOLASSES COOKIES:

INGREDIENTS:
2 1/3 C. Flour
2 tsp. Baking Soda
1/2 tsp. Salt
1 Tbsp. Pumpkin Pie Spice
1/4 tsp. Black Pepper
8 Tbsp. Butter; at Room Temperature
1 C. Brown Sugar; Packed
1/4 C. Molasses
2/3 C. Pumpkin Puree
1 Large Egg
1/2 C. Sugar for rolling

Whisk together the Flour, Baking Soda, Salt, Pumpkin Pie Spice and Pepper. In a stand mixer with a paddle attachment, beat the Butter on medium speed until creamy and smooth. Add the Brown Sugar, Molasses, and Pumpkin Puree; beat for 2 minutes, scraping down the sides. Add the Egg and beat for 1 more minute. Reduce the mixer speed to low and add the dry ingredients; mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix by hand to avoid overbeating. The dough will be very soft. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for  at least 1 hour (I refrigerated for about 3 hours). Preheat oven to 350 and line a baking sheet with parchment paper. Put the Sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces. Roll each piece into a ball and roll in the bowl of Sugar to coat. Use the bottom of a glass to flatten each cookie to 1/2 to 1/4 inch thick. Bake for 12-14 minutes. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack.

These are just the perfect blend of pumpkin and spices. Beware you WILL be addicted! :) ENJOY!

A New Take On A Campfire Favorite

It is Labor Day Weekend, and in our family that means that on Labor Day we get together with my Mom's Sister & her family and my Gramma at Nichols Lake in Bitely, MI, where my Uncle & Aunt have a cottage. It is a lot of fun to catch up with my cousins, go out on the boat and swim in the lake...providing that the weather cooperates. :) This also means that we eat a meal together...more of a potluck if you will. We each have to bring a dish to pass, and this year I couldn't wait to try a new recipe.

PEANUT BUTTER CUP S'MORES:

INGREDIENTS:

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 egg

2 teaspoons vanilla

2 1/2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

2 cup graham cracker crumbs

24 peanut butter cups, regular size

3 cups marshmallow fluff*

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. To spread the fluff, wet a spreader and spread.

1. Preheat the oven to 350 degrees. Line an 9x13 baking dishing with parchment paper; coat lightly with cooking spray.
2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
3. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 9x13 rectangle. Place the square on top of the fluff and press down lightly.
4. Bake for 40 minutes or until the edges just begin to brown. Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

We haven't cut into them yet, but they smell and look A-MAZING!!!! Can't wait to see what everyone thinks of them!

A Neat Treat

I found this recipe on Pinterest and I wanted to try them. They are just so cute!

EASTER EGG HUNT COOKIES

INGREDIENTS:

2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 C. Crisco (or 1/2 C. Crisco & 1/2 C. Butter)
3/4 C. White Sugar
3/4 C. Brown Sugar
1 tsp. Vanilla
2 Eggs
24 Mini Cadbury Cream Eggs

Optional:
Green Frosting
Jelly Beans or M&M's

Preheat oven to 350. Grease a mini-muffin pan. Cream Crisco/Butter, Sugars, and Vanilla. Add Eggs one at a time. In a separate bowl combine Flour, Baking Soda and Salt. Gradually add to wet ingredients. The dough will start to pull away from the side of the bowl. Using about a tablespoon of dough wrap the Mini Cadbury Cream Egg so it's completely covered. Place in Mini Muffin Pan. Bake for about 9 minutes, or until golden. ***IMPORTANT*** Let the cookies cool in pan for about 10-12 minutes until you can "twist" it out. Using your fingertips gently try to twist the cookie to remove it. If cookie seems too soft like it will break apart wait 2 minutes and try again. If your muffin tin is greased the cookie will lift out whole after about 10-12 minutes. But do not let your cookie cool completely in tin or it may adhere itself to the pan and then you will have to scrape it out. Let cookies cool completely on wire rack. Top with Frosting and Jelly Beans or M&M's. Enjoy!

These are the cutest things I've ever seen!

A Dessert Worth Posting!

Another Pinterest recipe! I can't vouch for how these taste (as I've sworn off sweets until my Birthday next month), but from the Bro's reaction, I would say they are pretty good. I will say that they do look delicious!!!

CHOCOLATE CHIP CHEESECAKE

INGREDIENTS:
3 (8 oz.) Packages Cream Cheese; softened
3 Eggs
3/4 C. Sugar
1 tsp. Vanilla Extract
2 (16.5 oz) Rolls Refrigerated Chocolate Chip Cookie Dough

Preheat oven to 350. In  large bowl, beat together Cream Cheese, Eggs, Sugar, and Vanilla until well mixed; set aside. Slice Cookie Dough Rolls into 1/4-inch slices. Arrange slices from on roll onto bottom of a greased 9x13 pan; press together so there are no holes in dough. Spoon Cream Cheese Mixture evenly ove dough; top with remaining slices of Cookie Dough. Bake 45 to 50 minutes, or until golden and centeris slightly firm. Remove from the oven; let cool, then refrigerate. Cut into slices when well chilled.

For even more yumminess, you could top with berries, caramel sauce, or chocolate sauce. Go ahead and give them a try!

Baking The Days Away!!!!

Wow!!! I can hardly believe that it's the middle of December already? Where did the year go? Lucky for us here in Mid-Michigan we don't have any of that nasty little 4-letter S word on the ground right now. But that could change at the drop of a hat. It has been raining here a lot lately, and I DON'T care for that at all! I heard someone in the grocery store the other day say, "If it's going to be this cold outside it might as well just snow!" My feelings on that are not the same...I can stand the cold and do without the white stuff!!!!

In preparation for Christmas, baking has been the undertaking in my kitchen! Every year I LOVE to try new things and give the gift of goodies to friends and neighbors. This year is not any different! I just have a few more people to add to the list. The bro is happy that he has a sister that loves to cook and bake, so that he can share the wealth with his bosses at work. :) And I'm lucky that I work at a place where both my bosses have HUGE sweet toothes and will love this gift! So, I will be sharing a few posts of recipes with you!

The first is one of my favorites!

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

INGREDIENTS:
1/2 C. Butter, softened

3/4 C firmly packed Brown Sugar

1 tsp. Vanilla

2 C. Flour

1 (14 oz.) can Sweetened Condensed Milk

1/2 C. Mini Chocolate Chips (I use more...like 1/2 a bag!)

1 1/2 Lbs. Chocolate Bark Candy Coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

***Note:*** Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

These freeze very nicely as well! It's a good thing they do, otherwise I couldn't promise that any would end up on the goodie plates or making the trip with my family to Illinois to my extended family! Give them a try, you won't be sorry!

A Quick Treat To Make

I made a dinner for friends this week, as they had a death in their family and had family in from out of town. I wanted to try and help out a little bit and make things a bit easier. I made them Bowtie Pasta Salad, a Fruit Salad and these yummy bars. I can't believe that I haven't posted them on here yet. What is wrong with me? I must be losing it, or something! haha

These bars literally take about 5 minutes to make, and could really take just that long to eat the whole 9x13 pan of them as well. I had to make 2 pans because I wasn't going to be able to make it out of the house if I didn't make the brother some of his own! I think that he thinks that I've neglected him lately because I haven't made these in SO LONG. SORRY J. just didn't really think about it.

CHOCOLATE CHIP PEANUT BUTTER RICE KRISPIE BARS

INGREDIENTS:

1 C. Sugar
1 C. Karo Syrup
1 C. Peanut Butter (I use Chunky)
6 C. Rice Krispie Cereal
1 1/2 C. Chocolate Chips (I just use the whole bag! What can I say, I'm a rebel!)

In a large pot mix the Sugar and Karo Syrup. Place over heat and allow to come to a slow boil; stirring constantly. I let mine boil at the edges of the pan for about 1 minute. Turn off the heat. Immediately add in the Peanut Butter and stir to melt. Add in Rice Krispies and stir to thoroughly coat. Add in Chocolate Chips and stir them through. Pour mixture into greased 9x13 pan and press to fit. Allow to cool for 10 minutes and then cut into squares.

I told you that this was one simple recipe! Trust me, it's a great twist on an old favorite!

Are You Seeing A Theme Here?

I was looking through my posts lately, and comparing my menu plan for this week and I had to ask the brother if he saw the theme in my plans lately. He promptly replied, "Chicken, but I don't mind." Today is no exception...Sorry!

Today's menu included Slow-Cooker Chicken Stroganoff & Herbed Biscuits...along with leftover Sweet Potato Casserole. It was a mighty tasty meal, if I do say so myself.

SLOW-COOKER CHICKEN STROGANOFF:

Here are the items you will need:

INGREDIENTS:

4 Bonless Chicken Breast; cubed

1/8 C. Margarine

1 (.7 ounce) Package Dry Italian-style salad dressing mix

1 (8 oz) Package Cream Cheese

1 (10.75 ounce) Can Cream of Chicken Soup

1 (1 lb.) Package Egg Noodles; cooked per directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Serve over egg noodles.

HERBED BISCUITS:

What's needed:

INGREDIENTS:

1 (12 ounce) Package Refrigerated Buttermilk Biscuits

1/2 C. Butter; melted

1 1/2 tsp. Dried Parsley (I didn't have, so I omitted)

1 1/2 tsp. Dried Dill Weed

1/4 tsp. Dried Minced Onion

In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes. Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits. Bake in a 425 oven for 12 minutes. Serve warm.

***I didn't cut the biscuits, I used them as they were and they turned out fine.***

After coming out of the oven:

They smelled so good! Here's what I had for dinner tonight!:

I noticed that we had some bananas on our counter that were at the point they were turning, and the only thing you can really do with them is bake something. Normally when this happens I make Banana-Chocolate Chip Loaf, but today the brother asked me if I would mind finding another recipe that I could make with them. Something new and different. I told him that I would look. I bought these bananas solely for him, as I have a severe Latex Allergy, and since bananas come from the rubber plant my system can only handle about a 1/2 of a banana every few days. Even then, I still break out in a little bit of a rash, but not so bad that I would complain about it...I still LOVE bananas. So, I scoured the internet today and I found a recipe for some Banana Cookies on the blog Simply Recipes. I decided to give them a go! They smell FABULOUS!!!

BANANA COOKIES

What you will need:

INGREDIENTS:

1/2 C. Unsalted Butter, room temperature

1 C. Sugar

1 Egg, room temperature

1 C. Mashed Bananas

1 tsp. Baking Soda

2 C. Flour

Pinch of Salt

1/2 tsp. Cinnamon

1/2 tsp. Ground Nutmeg

1/2 tsp. Ground Cloves

1 C Pecans (walnuts and chocolate chips are fine alternatives)

Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise. Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined. Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Here are a few of the finished product:

I'm sure that once J. gets home from bowling with his Cadets from church, he will enjoy some of these! As I said earlier, they smell AMAZING! I think it's the combination of cinnamon, nutmeg and cloves! They were super easy to make as well, I hope that you will give them a try.

Two Very Special Guests In My Kitchen Today!

Today has been an eventful day at my house. I watched two young girls from my church this morning, as their Momma had something she had to do, and this afternoon I babysat my wonderful nieces! It was truly a GREAT day!

Since I'm single, and have no children I don't have toys at my house for kids to play with. Luckily these two cuties brought their American Girl Dolls with them to keep them entertained, but I also had a few things to do with them to keep busy. Of course it involved working in the kitchen!!! :-) We baked COOKIES!!!! What kid doesn't like to help bake cookies, and of course sample them after they are done? These two were no exception, and we were really excited to be helping!

Here they are all ready to get things mixed up:

We made chocolate chip cookies...but not your ordinary, same old, chocolate chip cookies...we spiced up the recipe a little bit. And these cookies turned out Oh So Good!!!!

NOT YOUR MOTHER'S CHOCOLATE CHIP COOKIES

INGREDIENTS:

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.5 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 cups semisweet chocolate chips

**NOTE** We used a White Chocolate Instant Pudding mix, and you may substitute any flavor you would like to try for the Vanilla. We also used M&M's instead of the chocolate chips! YUM

Preheat oven to 375. In a mixing bowl, cream butter and sugars.  Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well.  Fold in chocolate chips.  Drop by teaspoonfuls onto ungreased baking sheets.  Bake for 10 to 12 minutes or until lightly browned.

Here they are all mixed up:

The girls had the best time taking turns scooping out the dough and putting it on the cookie sheet. They shared very nicely!

Here is some of our finished product:

This was the first time that I've made cookies using a recipe like this, and they turned out so soft and moist that it was unbelievable! :-) These adorable girls were so excited to have cookies THAT THEY MADE to take home and share with Mom & Dad! I had a blast with them as well!

Thanks so much for being such a great help today A. & C., I really had a lot of fun with both of you! You are welcome to help out in my kitchen anytime!