Chocolate Chip Cookie Bars

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Cook's Note: Of course... I saw this recipe on Pinterest and thought it looked delightful and of course... it was! I mean, its cake and chocolate chips - what else could you possibly want in life? Trust my husband when he says "its the bomb!" and my toddler gobbled it right up. If you have a sweet tooth, you will love this. Plus its great with a nice hot cup of coffee.

What You Will Need: 

1 Box yellow cake mix
1 Small box instant vanilla pudding
1/4 Cup water
3/4 Cup Vegetable or Canola Oil (you could use applesauce or vanilla/plain yogurt instead for a lighter recipe!)
2 Eggs
1 Cup chocolate chips.

Directions:

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs and  chocolate chips in a mixing bowl.

Pour the batter into a greased 10x13 baking dish, sprayed with non-stick cooking spray.

 Bake for 20-30 minutes (until golden brown on top or until an inserted toothpick comes out clean!)

Here is what they look like before cutting them... (similar to a brownie)

This "Pinspiration" comes from Parent Pretty

No Bake Eclair Cake

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Cooks Note: I first tried this cake at a work pot luck. It was creamy and chocolaty and scrumptious. So when I was trying to think of a dessert to make that was a little lighter than a regular cake or a cheesecake, this one came to mind. Since you use Lite Cool Whip and SF/FF Pudding, the worst part of this is the icing, and there isn't that much on one slice. Also, the added bonus here is that this took 10 min to make and did not require use of the oven. This will be perfect for backyard BBQ's in the Summer (if it is not still snowing in July, UGH). Enjoy!

Ingredients:

10-15 Graham crackers broken in half (20-30 squares)

1 3.4 oz pkg of Vanilla SF/FF Instant Pudding Mix

1 1/2 cups cold milk

1 8 oz tub cool whip topping, thawed

1 tub chocolate cake frosting

Directions:

1. Arrange 10 graham squares, slightly overlapping at the bottom of an 8 inch square baking dish

2. Beat pudding mix and milk in a large bowl with whisk for 2 min

3. Set aside 5 min and then mix in Cool Whip

4. Spread half of the pudding mixture over the graham squares in the pan

5. Cover with remaining 10 grahams, repeat layers

6. Melt icing in microwave until pour-able

7. Pour icing over dessert, covering completely

8. Refrigerate 3+ hours 

This Pinspiration comes from Kraft

Trishia Yearwood's Hot Corn Dip

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Cooks Note: I saw this on Pinterest, and then I saw it on Trishia's cooking show and it sounded awesome and it was. It has a great blend of cheeses and green chili's which give everything tons of flavor and beautiful color. The recipe says to serve it with corn chips (Frito's) but I used tortilla chips and it was great. This makes a lot, so it is a great last minute throw it together type thing if you have people coming over. Enjoy!

Ingredients:

2 11 oz cans Mexican corn (drained)

2 4.5 oz cans green chilies (not drained)

1 Cup Mayo

2 Cups Monterrey Jack cheese

2/3 Cup Parmesan cheese

Chips for dipping

Directions:

Preheat oven to 350 degrees

Spray 9x13 inch baking dish with non-stick spray

Mix corn, green chili's, cheeses and mayo in a medium bowl until blended

Spread mixture into baking dish and bake for 20-30 min (until bubbly around the edges)

Serve hot with corn or tortilla chips

This Pinspiration comes from Trishia Yearwood

Honey Garlic Chicken

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Cooks Note: My friend Robyn gave me this recipe to try and it was excellent. The ingredients are simple, and likely already in your pantry. This gives dinner a little Asian flair and is sweet and savory. I served it with basmati rice (because it is the best) and veggies. Give it a try, in 40 min you will have a delicious dinner on the table that tastes like you ordered in. Enjoy!

Ingredients:

1 Cup Honey

2 T Soy Sauce

1/2 C Brown Sugar

1 T Garlic Powder

4 Boneless Skinless Chicken Breasts

Flour for Dredging

Milk to soak Chicken

Salt and Pepper to taste

Directions:

1. Soak chicken in Milk for 30 min

2. Combine Flour, salt and pepper in a separate bowl

3. Dredge each chicken breast in flour, covering both sides

4. Place chicken breasts in pan with olive oil to brown on both sides (do not cook all the way through)

5. Combine remaining ingredients in pan and simmer for 3-5 min

6. Pour 1/2 of mixture into a 9x13 baking dish

7. Place browned chicken breasts on top of mixture, flipping them once to ensure both sides are covered

8. Pour remaining mixture on top of chicken 

9. Bake in a 350 degree oven for 20-30 min or until cooked through

Original Pinspiration from my friend Robyn 

VALENTINE TREAT : Rosemary and Strawberry Scones

Re-posting one of our favorite YUMMY Valentine treats!!

Just click on the picture for the recipe.

The thought of SCONES sounds so complicated, but don't be intimidated, they are actually VERY easy to make and you will be surprised at your own baking skills once you try it!

The combination of rosemary and strawberry together is DIVINE. Why not surprise your loves with this yummy treat this Valentines Day?

Nana's Carrot Bread

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Cook's Note: I saw this recipe on Pinterest and it looked really good. I had never had Carrot Bread before, but it sounded like a healthy alternative and a sneaky way to get veggies into my toddler. I decided to make it one Sunday and it was not only easy to make, but also seriously delicious. If you like carrot cake, then you will like this bread. It's a hearty bread and great for breakfast or just a nice afternoon snack.

What You Will Need:

4 eggs

2 cups sugar

1 ¼ cups Apple Sauce

3 cups flour

2 tsp baking powder

1 ½  tsp baking soda

¼  tsp sea salt

2 tsp cinnamon

1 tsp Nutmeg

2 cups finely shredded raw carrots

Directions:

Preheat oven to 350 degrees.

Spray 2 loaf pans with non-stick cooking spray.

In your stand mixer…. beat eggs (one at a time). Gradually add sugar and beat together until the mixture is thick.

Gradually add  Apple Sauce and mixing until well combined.

Slowly add the flour, baking soda, baking powder, cinnamon, nutmeg and sea salt until the mixture is smooth.

Slowly fold in the carrots until well combined.

Pour batter evenly into loaf pans.

Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Just look at that yummy carrot goodness in there! 

This "Pinspiration" comes from Undercover Caterer

ENJOY!

Italian Cheese Pizza Balls

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Cook's Note: I found this recipe on Pinterest and tried it for Super Bowl Sunday. It was super easy to make and really yummy! I ate most of it myself and the family was begging for more. I say - give this a try for your next casual get together. It's always fun to try out new snacks! 

What You Will Need: 

1 Roll Refrigerated Pizza Crust (Such as Pillsbury)

1 Cup Shredded Italian Cheese

1 Tbsp Italian Seasoning

1 tsp Garlic Salt
1 tsp Dried Rosemary

Sea Salt and Pepper (to taste)

3 Tbsp Olive Oil

Pizza Sauce or Ranch for Dipping

Directions: 

Mix shredded cheese, Italian Seasoning, Garlic Salt, Salt and Pepper in a large bowl.

Tear pizza dough into small pieces and roll into balls with your hands.  As you roll the balls, add them into the cheese mixture. Toss  around in the bowl to coat.

Add olive oil and gently toss again to coat. Spray a cake pan or bundt pan with non-stick cooking spray.

Bake at 350 for 20 minutes. Dip balls into Pizza Sauce or Ranch for Dipping !

** You could mix this up by adding any number of your favorite seasonings or even pepperoni. Play around with it and make it your own! 

This "Pinspiration" comes from Lemon and Lace

ENJOY!