Thursday, July 2, 2015

Monster Cookies

I wasn't too sure about these monster cookies as I was making them - they were super crumbly and I was not impressed with how they were holding together. But, I pushed through and started squeezing them into balls so they would stay together and then pushing them down when they were on the pan. They taste super yummy and my husband LOVED them, but I think that I will keep up the search for an easier monster cookie that will hold together with less work.

Monster Cookies
(Recipe found at via Pinterest)

1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1/2 cup quick cooking oats
3/4 cup m&ms
1/4 cup chocolate chips
1/4 peanut butter chips

Preheat the oven to 350. Combine butter, brown sugar and sugar in a large bowl mixer. Add the peanut butter, stir again. Add the egg, stir, vanilla stir. Measure in the baking soda and flour and stir just until combined. Stir in the oats, m&ms, chocolate chips and peanut butter chips. Scoop using a cookie scoop or two teaspoons measuring about 2 tablespoons onto a cookie sheet. Press down gently as they do not spread on their own. Bake for 9-10 minutes but no longer. You want these to stay soft. Remove from the oven and let cool on the cookie sheet for 2-3 minutes then move to a cooling rack.

Wednesday, July 1, 2015

Zucchini Chocolate Chip Muffins

I'm telling you - zucchini, sweet and savory go hand in hand. These are a yummy muffin that is good for breakfast or snack... Try using mini chocolate chips to make mini muffins - a popable option! :)

Zucchini Chocolate Chip Muffins
(Recipe found at via Pinterest)

1 cup finely shredded zucchini
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons canola oil
1/4 cup honey
1 teaspoon vanilla extract
1 cup skim milk
1/2 cup semisweet chocolate chips

Preheat oven to 375. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Fold in shredded zucchini and chocolate chips. Don’t overmix. It’s okay if a few lumps remain. Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.

Tuesday, June 30, 2015

Zucchini Apple Bread

Can you see the green flecks of goodness in this bread? That means that I am using up some of the zucchinis that got passed to me after an over abundant harvest from one of my girlfriends! Love that!! I froze a bunch of it for this very reason. Zucchini can be such a sweet addition to breads, I just love it!

Zucchini Apple Bread
(Recipe found at via Pinterest)

2 cups grated zucchini
2 apples, grated
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
3 cups flour
1 1/4 cups brown sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoon cinnamon

Preheat oven to 375 degrees. Spray loaf pan with cooking spray. Crack 3 eggs in a bowl and whisk. Stir in oil and vanilla. Mix in zucchini and apple. Combine the rest of the dry ingredients in a separate bowl. Add zucchini mixture to dry mix. Stir until fully incorporated. Add to loaf pan and bake until toothpick comes out clean, 55 minutes to an hour. Let cool for 20 minutes. Then slice and serve.

Monday, June 29, 2015

Caramel Apple Cheesecake

This was my dessert for Bunco night and it was delicious... It was VERY rich and definitely needed something to drink with it. Bet you couldn't have guessed that with four, count 'em FOUR packages of cream cheese in this one recipe! It was super yummy, but make sure you cut your pieces small! :)

Caramel Apple Cheesecake
(Recipe found at

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3/4 cup sugar, divided
3/4 teaspoon ground cinnamon, divided
4 packages (8 oz. each) Cream Cheese, softened
4 eggs
3 apples, chopped (about 4 cups)
15 KRAFT Caramels
1 tablespoon water

Heat oven to 350. Combine graham crumbs and butter; press onto bottom of 13x9 pan. Mix 2 tablespoon sugar and 1/2 teaspoon cinnamon; reserve for later use. Beat cream cheese with remaining sugar and cinnamon with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Toss apples with reserved sugar mixture; spoon over cheesecake batter. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Microwave caramels and water in microwaveable bowl on high 45 seconds or until sauce is smooth when stirred. Drizzle over cheesecake.

Thursday, June 25, 2015

Loaded Baked Tater Tot Dip

This is a savory dip that I served at Bunco and everyone was raving about it. Without even mentioning the recipe a few ladies even commented that they would eat this as a casserole for supper... Little did they know that the original recipe mentioned this fact as well! Super yummy, but make sure you buy sturdy crackers to dip into it!

Loaded Baked Tater Tot Dip
(Recipe found at via Pinterest)

3 cups tater tots (about 45 whole tater tots), thawed and roughly chopped
1 cup meatballs, crumbled
16 ounces sour cream
2 cups shredded cheese blend, divided
2 teaspoons all-purpose seasoning blend, or to taste (I used Lawrys)
salt and pepper, optional and to taste

Preheat oven to 375 and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside. Transfer tater tots to a large mixing bowl. Add the meatballs, sour cream, 1 cup cheese, seasoning blend, salt, pepper, and stir to combine. Transfer mixture to prepared baking dish, smoothing the top lightly with a spatula. Top with remaining 1 cup cheese. Bake for 30 to 35 minutes, or until top is bubbly and golden browned. Serve immediately with crackers, bread, pita chips, pita bread or tortilla chips. Dip can also be made fresh and served like a casserole, but I prefer it as a dip.

Wednesday, June 24, 2015

Guacamole Deviled Eggs

Here is a healthified version of deviled eggs and to me, they were delicious... If you aren't a guac fan, you will not like these and you will probably be put off by the green color as well! :) I made these for Bunco and like I said, they were a hit for those of us that like guacamole and not such a hit for those that don't like guacamole.

Guacamole Deviled Eggs
(Recipe found at via Pinterest)

6 large eggs, hard boiled
1 medium avocado
2-3 teaspoons fresh lime juice
1 teaspoon red onion, minced
1 tablespoon minced jalapeno
1 tablespoon fresh cilantro, chopped
salt and pepper, to taste
1 tablespoon diced tomato
pinch chile powder (for garnish)

Peel the cooled hard boiled eggs. Cut the eggs in half horizontally, and set the yolks aside. In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeƱo, cilantro, salt and pepper and adjust to taste. Gently fold in tomato. Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.

Tuesday, June 23, 2015

Candy Corn Popcorn

I love the easiness of a popcorn treat... I have a tendency to look at those more often than anything else when I see them pop up on my computer screen or in my magazines. When it is adaptable for a holiday, I love it even more. This was a great sweet treat that I had for my night of Bunco at my house.

Candy Corn Popcorn
(Recipe found at via Pinterest)

1 bag plain popcorn
3 cubes vanilla coating or white chocolate
1 cup candy corn

Make popcorn in microwave as instructed. Pour out into a bowl trying to make sure no un-popped kernels get in there. Set aside. Put cubes of white chocolate in a microwave safe bowl and melt as directed. I put mine in for 45 seconds and then did 15 second intervals until it was melted. Pour white chocolate over popcorn. Add candy corn. Mix until all well coated. Pour onto wax paper and sprinkle with Halloween sprinkles. Let set.