Peanut Butter Blondies

I made these one snow day afternoon mainly  because I had all of the ingredients. But then I tasted them and fell in love, they have the best texture and if you love peanut butter then you will love these. This recipe is from Gal on a Mission.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup peanut butter
1/4 tsp salt
1 cup flour

Heat oven to 350.  Grease an 8x8 baking dish and set to the side.  In a large bowl combine the melted butter and brown sugar. Mix in the egg and vanilla extract. Mix together the peanut butter until well combined. Stir in the salt and flour. Spread evenly into the prepared dish and bake for 20-25 minutes. 

Baked Buffalo Chicken Nuggets

Sometimes it takes me a while to blog a recipe and it has nothing to do with how good the recipe actually was. I just don't get to it or it doesn't fit into my flow...whatever that means and then I finally get to it and wonder why it wasn't posted earlier. I made this recipe for the Super Bowl and it was the perfect football pick up food!  This recipe was adapted from The Stay at Home Chef.

3 boneless skinless chicken breasts
3/4 cup Frank's Buffalo Wing Sauce
1 cup plain bread crumbs
1/2 tsp salt
1/2 tbsp italian seasoning

Cut the chicken breasts into bite size piece. Place in a seal-able container and toss in buffalo sauce. Place in the refrigerator for 3-6 hours. In a bowl combine the bread crumbs, salt and italian seasoning. Heat oven to 400.  Coat each piece of chicken in the bread crumbs and place on a lightly greased sheet pan.  Bake for 25-30  minutes or until the nuggets are cooked through.

Oatmeal Buttermilk Pancakes

Years ago when I was skiing with my family we had these delicious oatmeal pancakes at a local restaurant. They were so hearty and filling and yet had great flavor, my mom still talks about them.  When I was making these pancakes those were what I had in mind, now it's been over 12 years since I actually ate those pancakes but these tasted just like them to the best of my memory. Everyone loved them!

2 cups buttermilk
2 cups quick cooking oats
1 1/2 cup flour
3 eggs
4 tbsp butter (melted)
2 tbsp sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla exctract

Soak the oats in the buttermilk for 10 minutes. Beat the eggs in a separate bowl then stir them into the buttermilk mixture then stir in the butter.  Add the sugar, salt, baking soda and vanilla extract. Then stir in the flour. Heat a skillet over medium heat and cook the pancakes flipping once they have slightly browned. Serve with syrup.

Crock Pot Honey Cajun Pork Tenderloin

This recipe was really quick to put together.  The pork tenderloin had great flavor and was super tender, I thought I might be able to slice it into medallions but it completely fell apart.  This recipe was adapted from The Skinny Fork.

 2 pork tenderloins
1 cup chicken broth
2 tbsp honey
1 tbsp dried oregano
1 tbsp paprika
1 tbsp chili powder
1/2 tbsp salt
1 tsp pepper

In a small bowl combine the oregano, paprika, chili powder, salt and pepper. Rub the pork tenderloin with the seasoning and brown in a skillet on each side. Place the pork tenderloins in the bottom of the crock pot. Whisk together the chicken broth and honey then pour over the pork. Cook on low for 6-8 hours.

Cheesy Bacon Spinach Artichoke Dip

I made this dip one night for our small group, it's a crowd pleaser for sure and pretty easy to throw together! It would also be easy to make ahead then refrigerate and just heat before you serve! This recipe is adapted from Food Lovin Family.

6 slices bacon (cooked and crumbled)
1 can artichokes (chopped)
1 clove garlic (minced)
1 box frozen spinach (thawed)
1/2 cup mayonnaise
1 block cream cheese (room temperature)
1 1/2 cup mozzarella cheese
1/4 tsp black pepper
1/4 tsp salt

Heat oven to 350. In a large mixing bowl combine the mayonnaise and cream cheese. Mix in the artichokes, garlic, spinach and bacon. Stir in the mozzarella cheese, black pepper and salt. Spread into a 8x8 baking dish. Bake for 20-30 minutes or until the dip is bubbly and hot. Serve with tortilla chips or pita chips.

Roasted Garlic Mushrooms and Green Beans

I had to laugh when I made these, I was really excited about them then my oldest walked in the kitchen and saw them and said "oh I thought you were making green beans like Susu (my mom) not these kind of green beans".  Maybe one day I will blog  my mom's green bean recipe, if I ever actually measure it all out and don't just throw it all in the pot eyeing it.  Despite my son's less than excited reaction to these green beans, they were actually very tasty and easy to make! This recipe is adapted from Kate Moving Forward.

2 cup mushrooms (halved)
2 cups fresh green beans
1/4 cup olive oil
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp salt

Heat oven to 400. Wash and cut mushrooms and green beans. Place in a medium size bowl and toss with olive oil, garlic, black pepper and salt. Spread on a lightly greased baking sheet and cook for 20-25 minutes.

Butter Coconut Bars

Gray and I both love all things coconut so when I saw this recipe right before our anniversary I had to make them as a surprise! They were excellent. This recipe is from Cookies and Cups.

Crust
2 cups flour
1 cup brown sugar
1 cup butter (melted)

Filling
3 eggs
1 tbsp vanilla extract
1 (14oz) can sweetened condensed milk
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter (melted)
4 cups sweetened flaked coconut (divided)

Heat oven to 350. Line a 9x13 pan with aluminum foil and grease the foil.  In a large bowl combine the flour, brown sugar and melted butter. Press into the bottom of the pan. Bake for 15 minutes then remove from oven. Reduce the heat to 325.  In a large bowl whisk together the eggs, vanilla extract, sweetened condensed milk, brown sugar, flour and butter until smooth. Stir in 3 cups of the coconut then carefully spread over the crust.  Sprinkle the remaining coconut over the top of the filling. Bake in the oven for 25-30 minutes. Remove from oven and let cool before cutting.

BBQ Chicken Quesadillas

Quesadillas are always a hit in our house, they are easy to make and easy to eat plus everyone can top them anyway they want.  This recipe was adapted from Weary Chef.

2 boneless skinless chicken breasts
2 tbsp olive oil
salt and pepper
1 cup bbq sauce
1/2 cup frozen corn
2 cups shredded monterey jack cheese
4 medium size tortillas

Cut the chicken into bite sized pieces, season with salt and pepper. Heat olive oil over medium heat in a skillet and sautee the chicken until it is cooked through. Turn the heat down to low and stir in the bbq sauce and corn. Let simmer for 10 minutes. Heat a separate skillet over medium low heat. On half of the tortilla layer cheese, the chicken mixture and then fold over. Flip and brown on both sides. Repeat with the remaining tortillas. Serve with a side of sour cream.

Lemon Poppy Seed Doughnuts

My baked doughnut pans have become one of my favorite kitchen accessories. We've tried so many great doughnut recipes over the past few years. These doughnuts did not disappoint. This recipe is from Dessert Now Dinner Later.

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tbsp poppy seeds
1/3 cup sugar
1 egg
1/3 cup milk
2 tbsp butter (melted and slightly cooled)
2 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp vanilla extract

1 cup powdered sugar
2-3 tbsp fresh lemon juce

Heat oven to 350. Grease doughnut pan. In a large bowl whisk together flour, baking powder, salt and poppy seeds.  In a separate bowl whisk together the sugar, egg, milk, butter, lemon juice, lemon zest, and vanilla.  Stir the wet ingredients into the dry ingredient until just combined. Carefully spoon the batter into the doughnut pan. Bake for 9-10 minutes. Remove from oven and let cool for 2 minutes before flipping out of pan to continue to cool. In a small bowl whisk together the powdered sugar and lemon juice until you reach the desired consistency.  Dip each doughnut in the glaze and let cool.

Greek Meatballs over Lemon Dill Risotto

We love risotto. And we love the beautiful flavors of greek food. This recipe is a new family favorite, it was soooo good and will be in the regular rotation of meals for sure. This recipe was adapted from Dinner at the Zoo.

1 lb ground beef
1/4 cup breadcrumbs
1 tsp oregano
1 clove minced garlic
1 egg
1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 1/2 cups arborio rice
3 1/2 cups chicken broth
salt and pepper to taste
1 large zuchinni (sliced and quartered)
1/2 cup cherry tomatoes (halved)
1/2 tsp dill
1 tbsp lemon juice

Heat oven to 350. In a bowl combine the ground beef, breadcrumbs, oregano, minced garlic, egg, salt and pepper. Form the mixture into meatballs. In an oven safe skillet heat the olive oil over medium heat. Brown the meatballs on each side and remove. Place the arborio rice and chicken broth into the skillet and bring to a boil, if you have room in your skillet add the meatballs, cover and place in the oven. If you do not have room, cover the rice and chicken broth and place in the oven the place your meatballs in a small baking dish and place in the oven as well. Bake for 25 minutes. Remove the meatballs and risotto from oven. Stir the zucchini into the risotto, cover and place back in the oven for 5 minutes. Remove again and stir in tomatoes, dill and lemon juice then place back in the oven for 5 more minutes. Remove and serve the risotto topped with the meatballs.

Parmesan Roasted Sweet Potatoes

When I told my husband about this recipe he kinda gave me a side eye like he was unsure of the flavor combo. Well we ate all of them so I will say the flavors worked!

2 sweet potatoes (peeled and cubed)
2 tsp minced garlic
1 tbsp olive oil
2 tbsp butter (melted)
4 tbsp grated parmesan cheese
1/4-1/2 tsp italian seasoning

Heat oven to 400. Cut the sweet potatoes into bite size chunks. Place the sweet potatoes in a medium size bowl them toss with olive oil and butter. Sprinkle on the parmesan cheese, garlic and italian seasoning. Mix until well coated. Lightly grease a sheet pan. Spread out evenly and cook for 18-22 minutes.

Cookie Delight

This recipe has been on my list to make for a while. It did not disappoint at all. It's the perfect refreshing chocolatey dessert. This recipe is adapted from Lil Luna.

1 value sized (30oz) refrigerated chocolate chip cookie dough
8oz cream cheese (softened)
1 cup powdered sugar
16oz cool whip
1 (3.4oz) instant chocolate pudding
1 (3.4oz) instant white chocolate pudding
3 cups milk 

Let the cookie dough soften. Heat oven to 350.  Spread 3/4 of the cookie dough into the bottom of a lightly greased 9x13 pan. Bake for 15-18 minutes or until golden brown. Slice and bake the remaining cookie dough. Let cool then crumble and set aside. Remove from oven and let cool for 1 hour. In a medium bowl beat together the cream cheese and powdered sugar until smooth. Fold in half of the cool whip. Spread over the cookie crust. In another medium size bowl whisk together the puddings and milk. Let sit for about 2 minutes to thicken up then spread over the cream cheese layer. Top with the remaining cool whip and the cookie crumbles. Refrigerate for at least 1 hour before serving.