FOOD and Things

Okay,
so this website Pinterest
is totally addicting. Not only does it have wonderful craft ideas, fashion tips, funny quotes, it also has AMAZING recipes!! I have been putting these recipes to good use! I am NOT a cook, never claimed to be (good thing my hubby didn't marry me for my kitchen skills.) I can bake however.
Anyway,
I've tried 4 different recipes. Two dinners and Two desserts.
The first 3 have been amazing and the fourth is in the crockpot for dinner tonight. (I'll have to let you know how that turns out)

RECIPE ONE

DEEP DISH COOKIE PIES
Recipe is from Blue-Eyed Bakers
The Blue-Eyed Bakers' Chocolate Chip Cookie dough (recipe follows)
6 small ramekins (about 4" diameter)
Vanilla ice cream

Preheat oven to 375 F.

Fill ramekins 3/4″ deep with raw, room temperature cookie dough. Set ramekins on baking sheet and bake on the middle rack of the oven for 13-16 minutes, or until the top is just slightly golden brown. You're aiming for slightly undercooked cookies.

Place ramekins on individual plates or napkins (they'll be hot) and top with vanilla ice cream, as much or as little as you like. Spoon delicious bitefuls immediately into your mouth.

These are best served straight from the oven.

Blue-Eyed Bakers' Chocolate Chip Cookies

1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup semisweet chocolate, chopped or chips
1 cup milk chocolate, chopped or chips

In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.

Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks.

At this point you're ready to use the dough for the cookie pies.
You may not need it all though, so you can either freeze the
remaining dough or continue to bake the cookies as directed below.

Cover the bowl with plastic wrap & chill dough for at least an hour.

While the dough is chilling, preheat oven to 375 degrees.

Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper. Bake 15-20 minutes on a rack in the upper third of the oven until lightly browned. (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).



RECIPE TWO

Crock Pot BBQ Chicken
Recipe from Stick a fork in it

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (I used Famous Dave's Sauce)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it.


RECIPE THREE

CAKE BATTER BLONDIES
Recipe from Girl Meets Life

ingredients:

• 1 box yellow cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3 – 1/2 cup milk
• 1/4 cup  rainbow sprinkles
• 1/2 cup white chocolate chips (optional)

directions: Combine the first four ingredients in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips. Bake for 25-30 minutes at 350 degrees.
After cooling for about 20 minutes, the gooey center is what will lend to the decadent, cake-batter texture.



RECIPE FOUR

SLOW-COOKER FRENCH DIP SANDWICHES
Recipe from Boy Cheese Sandwich 

1 (2-4 pound) beef roast, trimmed of fat

2 (16 oz.) cans beef broth (I subbed 4 cups water + 4 tsp. beef bouillon) 

2 pkgs. dry Lipton Onion Soup Mix

8 French hoagie or Sub Rolls

Cheese slices (we love Swiss)

Place the beef roast in the slow-cooker. I recommend using a Reynold's Slow Cooker Liner for easy cleanup. Mix the beef broth with the Onion Soup Mix and pour over the beef.  Cook on low heat for 7-8 hours. Shred roast with a fork, then return the meat to the crock to soak up those yummy juices while you prepare your rolls.

Split rolls in half and toast lightly. Pour meat through a fine mesh strainer and collect the juice in another bowl. Pile meat onto toasted rolls and top with a slice of cheese. (Can broil quickly to melt the cheese). Serve sandwiches with au jus on the side for dipping. Serves 8.

 There you have it. 4 Recipes. ALL new to me and so far ALL very good. I'm excited for those French Dip Sandwiches tonight :)

On a different note.
Things are finally moving along for us. Most of the house is packed, just minor things still left out. Most of which can't be packed until we're ready to go.
Only 8 days left! I can't wait for this week to be over so we can move and be done.
 I'll be 24 weeks this Friday. Baby girl is moving like crazy but never when I want someone else to feel her. She is sneaky. She'll be going crazy so I'll tell Berto and as soon as he tries to feel her she stops. Nothing. Stubborn already!

Matthew is still being his terrible two self. I'm sure a big part of it is the fact that everything is changing around him. Another reason I just want to move so we can settle and maybe just maybe my sweet little boy will come back.
Otherwise nothing new.
I have pics of Matthew but I have to download them and I am lazy so maybe next time!