Minestrone Soup (Updated)

 My sister turned me on to this recipe, and I haven't made it in far too long. Serve it with a crusty bread and some fresh grated parmesean on top... yum.

This is the UPDATED version of how I *actually* make it.  I will try to delete the old one, but just in case... :-) 

Minestrone Soup
3 T olive oil
4 cloves crushed garlic
1 C. onion, chopped
1 C. celery, chopped
1 C. carrot, chopped

2-4 medium red potatoes

1 can kidney beans, undrained
1 can garbanzo beans, undrained

1 can chopped tomatoes, blended

1-2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1 tsp. basil

8 C. vegetable stock (64 oz, 2 cartons)

1 1/2 C. uncooked small pasta (I like spirals or veggie twists)

OPTIONAL - fresh parsley, parmesan cheese, crusty bread 

In a large kettle, saute the garlic and onions until soft. Add celery, carrots, salt, oregano, black pepper, basil. Mix well and cook covered over low heat for 10 minutes.  

Add potato, kidney and garbanzo beans in their juice, and stock. Cover and simmer for 15 minutes.  

Add (blended) chopped tomatoes and their juice. Keep at low heat until you are ready to serve.  

I always cook my pasta separate and add just before serving, so it doesn't break down in the soup. 

Top with parsley and grated parmesean cheese, if you like.

Jason's Peanut Butter Cookies

Jason made these peanut butter cookies the other day and they were SO good!  I don't remember him chilling the dough, but I am sure that wouldn't hurt anything and in fact, would probably make them hold their shape better.  I have a GF recipe that is also delicious, but this is another one worth keeping.  Enjoy!  

• 1 C. butter1 C. peanut butter1 C.  sugars1 C.  brown sugar2 Eggs2 ½ cups flour1 t. baking powder½ teaspoon salt1 ½ t. baking soda
  Preheat oven to 375.  Cream butter, peanut butter and sugars in a large bowl.  Beat in eggs.  In a separate bowl,  combine dry ingredients and stir into butter mixture.  Put dough in the fridge for an hour, then roll into 1" balls and put on baking sheet.  Flatten each with a fork, making a criss cross pattern.  Bake for 10 mins, or until cookies begin to brown.  
• Nutrition Facts 

  Per Serving:

  251.7 calories; 4.5 g protein; 29.7 g carbohydrates; 35.8 mg cholesterol; 209.4 mg sodium.

Soft and Chewy Sugar Cookies

These are really, really good sugar cookies.  Kind of fluffy and ooey on the inside, but buttery crispy on the outside.  They don’t need any frosting- they’re great as is.  This recipe suggests rolling them in sugar before baking, which is great, but I think this recipe would also make a fantastic snickerdoodle, if you added cinnamon to the rolling mixture. 

Soft and Chewy Sugar Cookies

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 tbsp granulated sugar
2 tbsp brown sugar
1 egg
2 tsp vanilla extract
1/4 cup sugar (additional for rolling)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.  Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.  Add the egg and mix until well combined.  Add the vanilla extract and mix until well combined.  Add the dry ingredients and mix until the dough is well combined.

It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.  Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.

Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.  Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Original recipe came from this site: https://www.lifeloveandsugar.com/best-soft-and-chewy-sugar-cookies/

Best Chocolate Chip Cookies

Believe it or not, I have found myself bored of the Nestle Toll House recipe.  Total first world problem, right?  This recognition led me to search for a new chocolate chip cookie recipe, and this one was fantastic.  The cookies really held their shape and were that perfect mix of buttery crispy on the outside, but ooey goodness in the middle.  This will be my new go-to recipe.  Enjoy! 

Best Chip Cookie Recipe Ever

1 cup salted butter* softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt***
2 cups chocolate chips (or chunks, or chopped chocolate)

Instructions: 

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.  In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.  Cream together butter and sugars until combined.  Beat in eggs and vanilla until fluffy.  Mix in the dry ingredients until combined.  Add 12 oz package of chocolate chips and mix well.

I used my large scoop to size them and then rolled the dough, this helped them to be even prettier and I think was worth the effort.  (I also froze a few of them at this point!) 

Bake for 8-10 minutes, and take them out when they are just BARELY starting to brown at the edges.  When you remove the cookies from the oven, they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT over-bake!

Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Peasant Bread

Jason learned how to make this at the fire house recently, and now, it is pretty common that he comes home from a tour and makes this on his first day back.  It is delicious fresh out of the oven and the next day too, though I don't know that ours usually lasts that long.

Peasant Bread
3.5 cups flourheaping tsp yeastheaping tsp salt1 Tbsp Sugar2 Cups warm water, divided.

Mix dry ingredients, then add in 1.5 C of warm water.  Then add in the rest of the water until all the mix is wet. Let sit in the mixing bowl for one hour in microwave (off) with a cup of hot water.

Put in bread pan (coated with butter), then put it back in the microwave (with a cup of hot water) for  25 minutes.  Preheat oven to 425, then cook for 15 minutes, then turn down to 375 and cook for 15 more minutes, brushing with melted butter when there are 5-10 minutes left.  Keep an eye on it and if it appears to start to burn, cover with foil.  Flip out of pan, slice and enjoy!    

Susan's

These are a super basic, shortbread cookie with a burst of extra flavor (and texture variation) from the chocolate, which is kind of a cross between a frosting and a ganache.  I was really pleased with how these turned out, and they were fairly quick to make- probably only a couple hours max, start to finish, including cleaning up! :-)

Susan's

Cookies:
1 C. unsalted butter, room temperature
1/4 C. sugar
1 tsp. vanilla
1/2 tsp. salt
2 C. flour

Frosting:
2 C. powdered sugar
4 T. cocoa
3 T. hot water
1 tsp. vanilla

Preheat the oven to 375.  Cream the butter and sugar.  Add vanilla and salt and mix thoroughly, then blend in the flour.  Shape a teaspoon of dough (keep them smaller, use the small scoop!) into a ball.  Bake for 8-10 minutes, until cookies look dry but not brown.  Once you pull them out of the oven, they'll be a little puffy, but make either a thumbprint, or use a tool to make a ledge to fill with frosting. (I have this wooden thingie that helps make crusts fit better in my mini-muffin tin and it worked perfect for pleasing the OCD part of me...) Once they cool, put the frosting into a ziplock bag, clip the corner, and fill the divot with chocolate yumminess before letting them cool.  I let them set up in the fridge and that worked well!

Grandma Squires Cooked Fudge

Old Fashioned Cooked Fudge

I made this with Grandma Squires a week or so ago, and it wasn't that "hard," but I wanted to write down as much of the directions as I could so that next time I try it on my own, I may have better luck.  Here's hoping!  This was Grandpa's favorite fudge recipe.  

The original recipe is posted below, but Grandma says that she always makes 1 1/2 batches, because she likes to use a bigger "soup" pot for cooking.  (The smaller pan almost bubbles over, and a single batch in the soup pan is too little...). 

1 C. cocoa (Hershey's is the best, NOT Nestle)
4 1/2 C. sugar
Just over 1/8 t. salt
1 C. evaporated milk
1 1/4 C. milk (2% or whatever is fine) 
6 T. butter 
1 1/2 t. vanilla

Combine the cocoa, sugar and salt and whisk together.  

Add milk and bring to a boil, stirring frequently.

Once it's boiling, let it cook for a long time without stirring often.  Seriously, it was probably a solid 15-18 minutes that we let this stuff go.  Once in a while, do a figure 8 type shape on the bottom of the pan.  You're cooking it until it forms a "soft ball" when dropped in fridge cooled water.  (Have a couple of glasses ready so you can test more than once.). It should feel sort of like a soft tootsie roll.  

Remove from heat, and add butter.  Do not stir until all of the butter melts.  

Add vanilla and stir until mixture thickens.  (Grandma puts the pan in an ice bath in the sink.). 

Pour into a greased pan, cool and cut into squares. 


Original Recipe:
2/3 cup cocoa
3 cups sugar
1/8 t. salt
1 1/2 cups milk (half evaporated makes it creamier)
4 1/2 T BUTTER
1t vanilla.

Combine cocoa, sugar salt and milk; bring to boil stirring frequently, cook to 234 degrees on candy thermometer, or soft ball stage. Remove from heat, add butter, cool to about 110; add vanill, nuts if you want, beat until thickens. Pour into buttered pan and cut into squares. MUST USE BUTTER.

CPK Smashed Pea & Barley Soup

Made this CPK Copycat Smashed Pea and Barley Soup the other day and it was SO good, it motivated me to bring back a soup habit.  When I made it, I blended half of my raw chopped carrots with some of the cooking liquid, just so the kids wouldn't see quite so many "cooked carrots," which they seem to think they don't like lately.  I also had a ten minute quick cooking barley, so I added it for the last ten minutes of cooking.  Actually, I may have even cooked it separate and added it, because the soup got so thick.  

CPK Smashed Pea and Barley Soup
½ cup pearl barley
2 quarts water
2 bay leaves
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme (or ½ tablespoon dried)
2 teaspoons minced garlic
½ teaspoon rubbed dried sage
Large pinch ground cumin
1 ½ cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
¼ cup thinly sliced green onion tops, optional 

1 pound dried split peas, sorted and rinsed

In large pot, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 20 minutes, stirring occasionally.

Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops, if desired.

Smore Bites

Made these a few times since the 4th of July and they're a huge hit, easy for the kids to help make and super yummy, even though I am not historically a Smores person.  For the chocolate part, you can use a Hershey bar sectioned into mini rectangles, or even a mini Reeses' cup!  I usually use chocolate chips, just because that's what I always have on hand.

Smores Bites

7 whole graham crackers (equals 1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
chocolate of some sort
12 large marshmallows, cut in half

Preheat oven to 350.

Crush the graham crackers- I let the kids have at this with a gallon size plastic bag.  Combine graham crackers, powdered sugar and melted butter.

Grease your mini muffin tin!  (I've forgotten this a couple of times now, thus the exclamation point.)  Put a small amount in mini muffin tins and press down (I have a wooden dowel type thing just for this) and then bake for 4-5 minutes, or until edges are golden.  While this is baking, cut the marshmallows in half.

When the graham cracker crusts come out of the oven, I usually press them down one more time with the dowel.  Add a few chocolate chips to each cup (OK, it's more like 6-7, but I don't count them) and then top with a marshmallow.

Bake for another 2-4 minutes, until top is slightly browned.  Let them rest for 15 minutes before removing from the tins.

Enjoy within 2-3 days, but they wont last that long.  :-)

Candied Pecans

My neighbor made these for Christmas this year, and they were amazing.

1 lb pecans
1 egg white
1 Tbsp water
1 cup sugar
1 tsp salt
1 heaping Tbsp cinnamon

Mix egg white & water until frothy. Pour over pecans. Add remaining ingredients & stir until coated. Bake at 300 degrees for 45 minutes stirring every 15 minutes. I line my baking pans with foil for easy clean up.

Caramel Apple Nachos

My sister shared a recipe for these Caramel Apple Nachos with me one weekend before visiting, and I think that we made them four times in the two days she was here.  It was amazing, and semi-healthy, as far as desserts go!

Caramel Apple Nachos
apples, any variety - Granny Smith would work well (I used Gala)
caramel sauce
white chocolate chips, melted
heath bar bits
pretzels

Slice your apples, then drizzle with melted white chocolate and caramel sauce.  Splash with toffee and pretzels and serve!  Then, try to resist the urge to lick the plate.  I was not successful at resisting that urge!  :-)

Cilantro Lime Rice (Chipotle Copycat)

Jason is slightly obsessed with this rice lately, and so I need to write the recipe down so others can use it too.  It is super easy and does add SO much flavor to white (or brown) rice, and goes well with all kinds of meals.  Yum!  

Cilantro Lime Ricerice, cooked
olive oil
salt
garlic powder
chopped fresh cilantro

Make your rice in the rice cooker.  When it is done cooking, put it in a mixing bowl, give it a tiny splash of olive oil, sprinkle with garlic powder, salt, lime juice and then add chopped cilantro.  Viola!

Homemade Chocolates

Chocolates

Jason’s Great Grandma Squires came over this weekend and taught my mom, my sister and I how to dip chocolate and make old fashioned cooked fudge.  It was fantastic, and we all have the expanding waistlines to prove it!  We used most of a 10 pound bar of chocolate and made gifts for everyone on our “nice” list.  And then we started a new family tradition of decorating cookies!  What a fun weekend.

Easy Mints
¼ C. butter or margarine
2 T. water
¼ t salt
½ t. peppermint oil (3-4 shakes of oil preferred, or lots more of extract)
3 ½ - 3 ¾ C. Powdered Sugar
Heat over low heat butter and water, add salt and extract, gradually add sugar until smooth.  Yields one pound of mints.

Fondant Cherries
Marischino cherries and juice (1 large jar or 3-4 small jars)
6 T. butter
¼ C. evaporated milk
¼ C. reserved cherry juice
2 t. vanilla
½ t. salt
Powdered Sugar until it’s the right consistency, about a 16 oz bag, maybe a touch more

Dry cherries on paper towel, reserve the 1/4 C. of the juice. Warm the butter, milk, cherry juice, vanilla and salt over low heat.  Remove from heat and add powdered sugar until it’s the right consistency, sort of like play dough.  Get some powdered sugar in your hands, flatten the fondant, wrap around cherries and then chill well in the freezer.  Then dip in chocolate.

Peanut Butter Eggs (from Aunt Kat) 
Mix together
4 C. powdered sugar
1 1/2 C. creamy peanut butter
1/4 C. butter or margarine, melted
2-3 T. milk
Mix together, adding milk last.  Shape into eggs, or perhaps next time I will make these into ball-shaped buckeyes and leave the top showing peanut butter so you can tell them from the cherries.  Freeze and then dip into chocolate.

Almond Joys
2 pounds powdered sugar
1 – 1 ½ pounds shredded coconut (large package)
1 can sweetened condensed milk (maybe a little more)
2 T. butter, melted
Almonds
Mix all ingredients.  Shape into ovals, put an almond (or two!) in the center. Chill well, and dip!  

Grandma's Peanut Butter Eggs
3 C. powdered sugar
1 ½ Cup crushed graham crackers 
1 C. peanut butter
1/2 lb (2 sticks) butter, melted

Mix all ingredients.  Shape into eggs or balls, chill well, and dip!  

Chocolate Covered Almonds or PeanutsStir whichever kind of nuts you like in the leftover chocolate, and dollop by spoonful onto wax paper to dry.

Overnight Oats

I have seen recipes for Overnight Oats, but for one reason or another, I've not tried it... until earlier this week.  And it was really, really good!  The texture was great.  To make this, you basically stir all of the ingredients until combined, cover and let it sit overnight, or up to two days, according to my original recipe.  I didn't really care for it cold, so I microwaved it for 30 seconds.  Top with whatever you like and enjoy!

Overnight Oats
1/2 C. old-fashioned rolled oats (just regular oats, nothing fancy or expensive)
1/2 C. almond milk (or any kind of milk)
1 tsp. of honey, plus more for serving if desired
1/4 tsp. vanilla
1/4 tsp. salt

Optional Ideas:
maple syrup, raisins and walnuts
strawberries and almonds
bananas and peanut butter
granola
blueberries
spoonful of greek yogurt?
protein powder?
Could do lots of different things,
I bet.

Royal Sugar Cookies

These are my friend Susan's amazing recipes... posting here for my easy reference.

THE BEST Sugar Cookies for Icing

2 C. butter {softened at room temperature}

2 C. sugar

2 eggs

2 tsp. flavoring (vanilla or almond, lemon, whatever)

6 C. flour {750 grams – YES, weigh the flour!}

1/8 t. baking powder

1 tsp. salt

Mix dough, then divide into thirds.  Using two sheets of parchment paper and two 5/16" dowels as thickness guides, roll the fresh dough between the pins into sheets of dough.  Place in fridge for at least 30 minutes, overnight is better.  

Preheat to 350- usually 11 minutes is enough, sometimes 12 minutes.  Try to get the cookies to pass the "push" test.  

Makes approximately 4-dozen 3” cookies. 

ROYAL ICING for Sugar Cookies 

5 T. meringue powder

3/4 C.  very warm water

1 t. cream of tartar

2 1/4 pounds powdered sugar {I weigh it – 2 lb. 4 oz. or 36 oz.}

2 tsp. clear vanilla or almond extract

gel coloring
{makes 4 cups!}

Make sure all of your tools are grease free and completely dry. Measure out your powdered sugar, so you’re ready to add it to the warm meringue/cream of tartar mixture.

In your stand mixing bowl, {bowl off of the stand for this step} hand whisk together meringue powder and warm water until foamy. Add cream of tarter and whisk again by hand.

Add all of the powdered sugar at once. Using your paddle attachment on the stand mixer's lowest setting, mix for 9 minutes. At 9 minutes, scrape down the bowl and paddle and add your flavorings and mix for one more minute.

 Divide and color your icing. When color is what you want add water to thin to desired consistency. Proceed slowly – for 1/3 of royal icing batch, I usually add 1 t. of water to start with, then add in ½ t. increments between stirrings, sometimes even a drop or two when I am close. Consistency changes quickly! I do all of my cookies using one consistency of icing. I do the 6-second test. Pull your spoon/spatula across the batch of icing you’re stirring and the spoon’s trail should “disappear” by the time you count 6 seconds. 

This recipe for royal icing makes 3 heaping cups. A Wilton disposable piping bag will hold a heaping cup of icing, so don’t ever tint more than a heaping cup of icing one color, unless you want to fill two bags with the same color.

Healthy Pumpkin Mousse

My school nurse sent out this Healthy Pumpkin Mousse recipe a few weeks ago, and after Christopher told me he had something similar at school and loved it, we decided to give it a try.  I am pleased to say that it was delicious, simple to make, easy on the eyes and completely satisfied my pumpkin pie desires, so much so that I only had a bite this last Thanksgiving weekend!  That is pretty impressive.  The original recipe called for sugar free pudding mix (if diabetes is a concern) and crumbled gingersnaps or graham crackers on top, if you are so inclined.  I just served with whipped cream and loved it as is! 

Pumpkin Mousse

1 large package vanilla pudding
1 ½ cups milk
1 15 oz can pumpkin
1 t. pumpkin pie spice
cool whip, about half of a small container, plus more for serving

Mix the pudding and milk, and then let it set up in the fridge for 5 minutes or so.  Add in the pumpkin and spices, mix to combine.  Fold in the Cool Whip until color is even throughout.  I scooped it into clear serving cups and let it set up in the fridge, garnishing with additional cool whip when serving.  Very pretty and very yummy!

I saw in a picture that it appeared as though someone had frozen it- that could be good, too!

Jiffy Healthy Waffles

The kids like these healthy homemade waffles lots.  They're quick and easy and they taste great, too!

1 package of Jiffy muffin mix (blueberry, chocolate, whatever)
2 egg whites
1/3 C. milk

Options:
1 scoop protein powder (add more milk to get right consistency)
chocolate chips if you're doing chocolate waffles
fresh or frozen blueberries, maybe?

Could also try... Pumpkin muffin mix?  Banana mix?  Can't really think of anything that wouldn't be good.  And I can think of lots that would be good with chocolate chips. :-)

Combine ingredients, spray your waffle iron liberally (I do it before each waffle) and cook to desired doneness.  Enjoy!

Herb Butter

Kat sent me this recipe forever ago, and we finally got around to trying it.  I still need to practice grilling steaks, but the butter was for sure a keeper and will be repeated.  The only problem is I made WAY too much, so next time, I will just make what I think I will use that night.  Here's the recipe!

1 stick of butter, softened
big pinch of steak seasoning
1 T. rosemary, minced
1 T. thyme, minced
2 T. parsley, chopped
1 garlic clove, minced

Cream together and then roll up in plastic wrap, let harden in the fridge, and enjoy atop steaks and potatoes and anywhere else you can use butter!

White Chicken Chili

My friend Kathleen gave me this recipe, and since slow cookers are a working mom's best friend, I had to try.  I'll be honest... I liked the chili, didn't love it.  Christopher said it was his favorite that he has ever had, so that means that I will for sure make it again.  I also had the leftovers for lunch for the rest of the week and I think that it is one of those recipes that tastes better after a day.  It was very good for sure, and very healthy, just sort of mild, I guess, compared to other chili's I've had.  Maybe that's the point. :-)

White Chicken Chili
1 small onion
1 small can diced green chills
2-3 chicken breasts
3-4 cans of white chili beans and their liquids
1 32 oz container of chicken broth
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
pepper

Optional:
cilantro, garnish
cheese- cheddar, monterey jack, shredded and to top with

Throw everything (except cilantro and cheese!) into the slow cooker and let it go for 8 hours on low.  Shred the chicken before serving!  Top with fresh cilantro and cheese if you so desire.  I had cheddar on hand and that was good, but keeping with the white theme, I think that monterey jack would work, too.  :-) Enjoy!



 

Veggie Spaghetti Squash

My sister Kat was in town a couple of weeks ago for another Ironman event and she had sent me this recipe.  I bought the spaghetti squash with good intentions to use it that weekend, but alas, life happened and the spaghetti squash plans didn't.  I was cleaning out my pantry this morning and found the surviving spaghetti squash hiding in there, and decided to go all out and treat myself to a lunch that actually took a little bit of work.  I am glad that I did because it was delicious, I am still full, and I have had a ton of veggies!  Which is extra good because today is Halloween, and I am sure there will be some candy consumption tonight.  Total aside, but because I don't want to forget, my kids are being ANGELS right now- they cleaned out Christopher's closet (the room is a mess) but they brought every single pillow from the house in there and they are curled up together watching YouTube Minecraft videos.  LOL  Anyway, here's the recipe.

Veggie Spaghetti Squash

Spaghetti Squash, cooked and shredded
olive oil
garlic
onion
tomatoes, fresh preferred but sundried/jarred could work?
feta cheese
basil, fresh and chopped

Options- pick any or all, whatever you have and/or like:
spinach, fresh and chopped (if you have it)
broccoli, roasted or steamed
asparagus, roasted/steamed and chopped
olives, if you are so inclined... I am not

Saute the onion and garlic in some olive oil.  Add the tomatoes and give it a minute or two... then toss in the cooked (and warm) spaghetti squash.  Add whatever other veggies you want, then the feta and basil.  Toss to combine and serve!  Yum!

I only used about 1/4 of the cooked squash, and I eye balled the ingredients... but it worked really well and I am still very satisfied. :-) Enjoy!  And thank you, Kat!

Healthy Hot Wing Chicken Strippers

Jason loves his hot wings, and I love Native New Yorker's "hot strippers," although I always laugh when I have to place my carryout order for that.  Full disclosure, I actually prefer the "honey hot" flavor, which just sounds even more stripper-ish.

Alas, I decided to try to make my own- and they were awesome!  Super easy, very healthy and if your chicken tenders are on a good sale price, they cost about $2.oo/lb out the door, which is way better than Native's $9.99/lb, plus the extra frying calories etc.

Healthy Hot Wing Chicken Strippers
chicken tenders (about a pound, two if you have a crowd)
Frank's Hot Sauce (Buffalo, whatever, half a jar will make a pound easy)
honey, if you like a touch of sweet
ranch, if you like

If you have time and the motivation, marinate your strippers in a bag with the hot sauce.  Transfer to a hot, greased grill and let cook for just a few minutes on each side.  The tenders are small and thin and they don't take long to cook.  Toss the grilled tenders with extra sauce in a mixing bowl (whisk in the honey with the sauce before adding the chicken, if you're so inclined) and serve with ranch.

Enjoy!

Appletini Jell-O Shots

I am going to a 4th of July party tomorrow at a close friends house and wanted to bring something festive.  Her dad is quite the Appletini maker and so he helped to inspire this creation.  I never really found a recipe for this- just saw ideas and variations and made this my own.  I did try one tonight and it was really good!  You can definitely taste the alcohol, almost an after effect, but it isn't so strong that it is unpleasant at all.  I think the cherries are adorable and fun!  I recommend using lime flavored jell-O.  I heard there is a sour apple flavor, which I am sure would work great, but I never found it.  You definitely want the bright green color.  The recipe is easy to double, and I would imagine you could do more with it too if you had a big enough pan!  I bought my 2 ounce containers and lids (125 of them!) from Smart and Final for about $6 total, and I have enough left over to try this out again!  So many possibilities!  I am inspired! ;-)   

Appletini Jell-O Shots

3 oz box of lime jell-O 

8 oz. water

5 oz. Sour Apple Pucker

3 oz. Vodka (I used regular but apple flavored would certainly work.) 

maraschino cherries

disposable 2 oz. cups and lids (maybe sprayed muffin tins would work?)

This makes about 16 one-ounce cups (which I guess makes sense since that is how much liquid you use!)  Actually, I made a double batch and got 35, which is about 17, so I guess those cherries fill up the cups a touch. :-) 

Boil 8 oz of water and put one cherry in each cup while you wait.  Add in the Jell-O mix and stir for two minutes, until fully dissolved.  Add in the Sour Apple Pucker and Vodka, and then transfer to a measuring cup with a spout so it is easier to pour.  Fill each cup just to over the cherry, about half way.  Let chill in the fridge for at least 3-4 hours or overnight.   

Bristol Farms Chocolate Peanut Butter Thumbprint Cookies

So this recipe is getting blamed on my mom, ALL THE WAY.  First of all, every time we come to visit, she has at least a few of these gigantic gourmet cookies sitting on her counter, just calling my name.  They are worth every calorie but they're intense!  Well, she found the recipe and sent it my way, and now I've made it twice in under a week.

It is a very easy and basic recipe, no fancy ingredients needed.  I could have sworn it was chocolate on a peanut butter cookie, but it turns out, it is just a basic cookie with peanut butter in the chocolate frosting that I am tasting.  They taste good on day one, but they will knock your socks off on day two.  None have ever survived longer than that, but I would imagine, as long as you keep them covered from the beginning, they'd keep just fine and in theory, could probably freeze too.  They do not move when they cook at all- I made a double batch of small cookie scoop size balls and fit a ton of cookies on one sheet.  No eggs, baking soda or powder- nothing.  What you see is what you get.  I baked my cookies for probably close to ten minutes, both when I made them big and small.  It is kind of hard to tell that they are "ready," so I had to try to move them softly and sort of pick them up to see if there was any color on the bottom.  The recipe makes about 14 big scoop size cookies, which is not a lot!  One or two of these bad boys all satisfy you, though, in their defense.  This recipe is easy enough to double, however, and if I am making it for a lot of friends, I suggest making smaller cookies. :-)

Bristol Farms Peanut Butter Thumbprint Cookies
1/2 cup butter 
1/2 cup light brown sugar
1 teaspoon vanilla 
1 1/2 cups flour 
1/2 teaspoon salt 
2 tablespoons milk

For the filling: 
3/4 cups semisweet chocolate chips 
2 tablespoons peanut butter 
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla

Preheat oven to 375.  Cream the butter, add the sugar and then vanilla.  Mix in flour and salt.  Roll into even size balls and push your thumb into each cookie to make a depression.  Bake until light golden brown, about 8-12 minutes, depending upon size of your cookie.  Let cool. 

To make the filling, melt the chocolate chips (carefully, without burning) and add in peanut butter, corn syrup, vanilla and water.  Put into a piping bag with a large Wilton 1M tip.  Cool a bit (might need some time in the fridge, 5-15 minutes depending upon how hot your chips were) and then swirl some of that chocolate goodness on top of each cookie.  

Enjoy!