Magic 5 Cookies

These are my new favorite cookie! They have everything I love in them and they were so chewy and delicious.  Everyone was raving about them as they should have been.  I thought some people might not like them because of the coconut but it just added a nice sweetness and texture, they weren't overly coconut flavored.  This recipe was adapted from Sally's Baking Addiction.

1 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3 cups old fashioned rolled oats
1 cup butter (softened)
1 cup packed light brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla extract
1 tbsp molasses
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Whisk together flour, baking soda, salt and oats in a medium size bowl.  In a stand mixer using the paddle attachment cream together the butter, brown sugar and white sugar.  Cream together for 2 minutes or until smooth. Add in the eggs one at a time and beat on high until combined scrapping down sides as you go.  Mix in the vanilla and molasses until combined. Slowly add the dry ingredients into the wet on low speed until combined. Stir in the milk chocolate chips, butterscotch chips, sweetened shredded coconut and pecans. Chill dough for at least 1 hour.  Heat oven to 350. Line a baking pan with parchment paper.  Roll a spoonful of cookie dough into a ball and place on the cookie sheet, repeat with the remaining dough. Bake for 10 minutes, the middles will still look very soft.  Remove and let sit on the baking sheet for 5 minutes before removing to cool on a wire rack.

Crock Pot Mushroom and Onion Italian Beef Sandwiches

I love a good crock pot recipe and these sandwiches were so tender and flavorful. Everyone was very pleased with them at dinner time.  This recipe was adapted from Will Cook for Smiles.

4 cups beef broth
1 chuck roast
1 garlic bulb
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 large yellow onion
1/2 tbsp sugar
1 tsp salt
1 cup sliced fresh mushrooms
6 club rolls
6 slices provolone cheese

Place the chuck roast in the bottom of the crock pot. Using a sharp knife cut slits in the top of the roast and place the garlic cloves down in the beef. Sprinkle the basil, parsley, oregano, thyme, sugar and salt over the roast. Cut rings of the onion and place on top. Pour the beef broth over the top of the roast and cook on low for 6-8 hours.  Remove the chuck roast from the crock pot and shred. Place back in the crock pot and stir in the mushrooms. Let cook for 30 minutes. Slice the club rolls and layer the with beef mixture and provolone cheese then serve.

Cinnamon Cream Cheese Coffee Cake

I love a good coffee cake but I find that if you buy one they are usually dry and not very flavorful. This coffee cake was soooo good though. I had to stop myself from taking a fork to the whole thing. This recipe is adapted from Bake or Break.

Crumb Topping:
1/4 cup unsalted butter (softened)
1/3 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
pinch of salt

Cream Cheese Layer:
8oz cream cheese
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup chopped pecans

Cake:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup sour cream

Heat oven to 350. In a small bowl combine all the ingredients for the crumb mixture using a fork and until it resembles coarse sand. Set to the side. In a medium mixing bowl beat the cream cheese and brown sugar together until fluffy. Mix in the vanilla, cinnamon and pecans. Set to the side.  Grease a 9x13 baking dish. Whisk together the flour, baking powder, baking soda and salt. In a separate bowl beat together the butter and sugar until light and fluffy.  Add the eggs one at a time then mix in the vanilla. Add the flour mixture in 3 parts until combed then mix in the sour cream. Spread the batter in the bottom of the greased baking dish.  Pour the cream cheese mixture evenly over top the swirl in with a knife.  Sprinkle the crumb topping evenly over the cake. Bake for 40-45 minutes or until cooked through. Remove and let cool before slicing.

Chicken Bacon Florentine Fettuccine

Those little Tasty videos on facebook get me every time! I've made several of the recipes and they've always been pretty good. I mean they do have some weird ones out there so I usually try to stick with the more normal and delicious sounding ones!

2 tbsp olive oil
2 chicken breasts (sliced into thin strips)
2 cups spinach
1 cup tomatoes (diced)
6 strips bacon (cooked and crumbled)
1 tsp salt
1/2 tsp pepper
2 cups milk
1 box fettuccine 
1 cup shredded parmesan

Heat the oil in a pot over high heat. Cook the pasta in a separate bowl according to the directions on the box.  Cook the chicken in the pot until it is cooked through. Stir in the spinach, tomatoes, bacon, salt and pepper and cook until the spinach is wilted. Pour in the milk and bring to a boil. Stir in the pasta and let cook until the milk has thickened up and is coating the pasta then remove from heat. Add the parmesan cheese and stir until it is melted. Serve warm.

Bacon Caramlized Onion Dip

I made this for the super bowl this year and it was a great dip. I  love onion dip and bacon can only make it better right? This recipe is adapted from The Cookie Rookie.

6 slices bacon
2 tbsp chives
1 large onion (diced)
16oz sour cream
salt and pepper to taste

Cook the bacon then crumble it and set the the side leaving the grease in the pan.  Cook the onion in the bacon grease over medium low heat until the onions are caramelized and brown.  Remove and allow to cool.  Chop the chives.  In a medium bowl, whisk together the bacon, chives, caramelized onions and sour cream. Season with salt and pepper. Place in the refrigerator for at least 6 hours before serving with chips or veggies.

Garlic Bread Grilled Cheese Sandwich

I made these sandwiches when I made tomato soup one night and they were spectacular. They stole the show for sure.  This is a new favorites for sure. This recipe is adapted from Blog Chef.

4 tbsp salted butter
1 tbsp olive oil
2 garlic cloves (minced)
1 tsp dried parsley
8 slices white bread
4 slices provolone cheese
4 slices mozzarella cheese

Melt the butter then stir in the olive oil, garlic cloves and dried parsley. Let sit fro 3 minutes. Heat a griddle to medium heat brush the outside of each slice of bread with the butter mixture then place one slice of provolone and one slice of mozzarella on the inside. Cook the sandwiches on the griddle until they are golden brown on each side. Remove and serve. 

Maple Balsamic Pork Tenderloin

Pork tenderloin is always a welcomed site on my kitchen table by my family.  I have made several different recipes over the years and this one sounded intriguing to me. Overall everyone was pleased with how it turned out and I would make it again. This recipe is adapted from The Healthy Foodie.

3 tbsp olive oil
2 pork tenderloins
2 shallots (minced)
2 garlic cloves (minced)
1 tbsp fresh thyme (chopped)
1/2 cup maple syrup
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper

In a bowl whisk together the shallots, garlic cloves, thyme, maple syrup, balsamic vinegar, dijon mustard, salt and pepper.  Place the pork tenderloins in a large zip lock back and pour the marinade over them. Let marinate for 6 hours. Heat oven to 375. Heat the oil in a large skillet. Place the pork tenderloin in the oil and let sear for 2 minutes on each side. Transfer to a baking dish and brush with the left over marinade. Cover with foil and bake in the oven for 20 minutes. Remove from oven then remove the foil, pour the remaining marinade over the pork then place back in the oven for 10-15 minutes. Remove and let sit for 5 minutes before slicing. Drizzle the sauce over the pork and serve.

Oatmeal Blossoms

These cookies are amazing!!! I love oatmeal cookies so I was excited to try this recipe and they were a huge hit! I loved that you put the cookies back in the oven once the kiss is on top, even though the kisses eventually firm back up, they don't get as hard as they are right out of the package. This recipe is from Yellow Brick Road.

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups rolled oats
1 cup butter (softened)
1/2 cup white sugar
1/2 cup brown sugar 
2 eggs
1 tsp vanilla extract
40 unwrapped milk chocolate kisses

Heat oven to 350.  Whisk together the flour, baking soda, salt and oats. In a separate bowl beat together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Add the dry ingredients to the wet. Form 1 tablespoon size balls and place on an ungreased baking sheet. Bake for 8-9 minutes. Remove from oven and press a kiss into the center of the cookie then return to the oven for 2-3 more minutes. Be careful not the melt the kisses. Remove from oven and let cool for 3 minutes before removing them to wire racks to cool.  The kisses will be soft for several hours so remember not to smash them.

Crock Pot Honey Garlic Chicken

Sometimes the most delicious recipes are born out of recipes that you think are one thing (because you never read fully through) and then realize, wait, that's not what I want to make for dinner!  Ha! That's what happened on the day I made this recipe.  It was just sort of thrown together and ended up being great!

3 chicken breasts
1 cup chicken broth
1/2 cup honey
2 tbsp soy sauce
1 tbsp hot sauce
6 garlic cloves (minced)
2 tsp onion powder
1/2 tsp salt

Place the chicken in the bottom of the crock pot.  Whisk the chicken broth, honey, soy sauce and hot sauce together. Stir in the garlic cloves, onion powder and salt. Pour over the chicken breasts. Cook on low for 6-8 hours.  Remove the chicken from the crock pot and shred.  Add back to the crock pot and cook for 15 more minutes then serve. 

Cornbread Muffins

There always seems to be a debate about if corn kernels are a good thing or bad thing in cornbread. Personally, I can go either way on that matter.  Good cornbread is good cornbread! And these little muffins were winners.  This recipe is adapted from Joyously Domestic.

1 cup yellow cornmeal
1 cup whole milk
1 cup flour
2 tsp salt
1/4 cup sugar
2 tsp baking powder
1 egg
6 tbsp butter (melted)
3/4 cup frozen corn (thawed)

Heat oven to 375. Mix together the cornmeal, flour, salt, sugar and whole milk. Then add in the egg, butter and corn. Stir until it is just combined. Grease or line a muffin tin. Fill 3/4 full. Bake for 18-22 minutes or until the muffins are cooked through. Remove and let stand for 5 minutes before removing from muffin tin.