No-Brainer Chewy Chocolate Chunk Cookies

Okay so I am NOT a baker. I just don't have the patience to meticulously measure out each and every flippin' ingredient. This is one of the reasons why it takes me SOO long to post a new blog -- because I have to make the recipe a thousand times to get it exactly right. WHEW! I'm more a...fly-by-the-seat-of-my-pants cook but I loouuuve cookies and cakes and everything baked with sweet sweet love. I saw this recipe on the side of the of the Duncan Hines box and fell in absolute love with it. Anyone can make this recipe because it is so flippin' easy so check it out for yourself! Don't blame me when you eat the WHOLE batch! :-)

Image: Chew Chocolate Chunk Cookies with White Chocolate Chips and Health Pieces


Chewy Chocolate Chunk Cookies

Servings: Makes 3-1/2 to 4 dozen cookies

INGREDIENTS:
1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs - room temperature, lightly beaten
1/2 cup butter, melted and cooled (sub 1/2 cup Butter Flavored Crisco, melted and 3 tsp water)
1/4 cup firmly package light brown sugar
1 tsp pure vanilla extract
1 cup white chocolate chip or 1 cup Health Bar pieces

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Mix together cake mix, eggs, butter, sugar, and vanilla together in a large bowl. Stir till well blended.
3. Stir in chocolate chips.
4. Using two spoons, drop equal amounts onto a silicone lined baking sheet. I use a small spring loaded ice-cream scoop to get equal size cookies.
5. Bake at 350 degrees for 11 minutes. For your first batch, bake for about 10 minutes and keep an eye on the cookies. NOTE: For chewy cookies, they should still look slightly uncooked yet completely set and spread.
6. Cool completely before endulging.

FYI: I pre-scoop the cookies out and then freeze them on a baking sheet and then bake a few when I'm craving them. This cookie dough keeps for approx 2 weeks in the fridge or 2-4 months in the freezer.

The best BBQ Chicken Pizza!

When I think of comfort food, my brain immedietly thinks of pizza. Hot, crispy, chewy, mouthwatering pizza. Inspired by Bottoms Up, this is a simple, no-brainer recipe. With some simple staple ingredients that I ALWAYS keep in my fridge, I can throw together this sweet, tangy and irrestible pizza in under 20 minutes. It is sure to disappear before any crowd. PLEASE be sure to use Sweet Baby Rays sauce and don't forget to keep an eye on your crust so it doesn't burn!!

IMAGE: BBQ Chicken Pizza

BBQ Chicken Pizza

Serves: 2-4

Cook time: 20 minutes

INGREDIENTS:

1 pizza crust (I recommend Pillsbury Thin Crust in the tube)

2-3 tbs Sweet Baby Rays BBQ Sauce

1 cup chopped cooked chicken

1/2 cup turkey pepperoni

3 cups mozzarella cheese

INSTRUCTIONS:

1. Preheat your oven to 425 degrees.
2. Spread the pizza crust on a preheated pizza stone. (To preheat your pizza stone, leave in the oven while it heats to temperature - this helps to create a nice crust.) Bake for 5-6 minutes or until lightly golden brown.
3. Remove pizza crust from oven and spread the BBQ sauce over the crust. I like to go all the way to the edge to get a sweet crust.
4. Add 1 cup of the mozzarella cheese to sauce. NOTE: This helps secure the top cheese to the crust so it doesn't just slide off.
5. Sprinkle the chicken and pepperoni over the crust and top with the remaining cheese.
6. Bake for approximately 10-12 minutes or until the cheese is golden and bubbly.

FOR AN EXTRA TOUCH: Add some caramelized onions or chopped bacon.

Sweet and Sour Marinated Cucumbers

Most of you TRUE Southern folks know how marinated cucumbers are a STAPLE in the summer time but for those who haven't had the pleasure, give this recipe a try. You will be suprised how refreshing and flavorful this side dish is and the PERFECT accompanyment to a HOT summer day! This recipe is inspire by one I found in a Southern Living cookbook (fabulous gift from my Mother-in-Law). This salad is light and refreshing while exploding a dash of sweet and a hint of sour on your taste buds.



Image: Sweet & Sour Marinated Cucumbers


Sweet and Sour Marinated Cucumbers


Makes Approx 4 Cups

Prep Time: 10-15 Minutes
Total Time: Drain Time=1 Hour, (Refrigeration=1 hour optional)



INGREDIENTS:

3 cucumbers, peeled1 white onion, peeled
1 bell pepper (any color)
2 ribs of celery
1-1/2 tbs kosher salt
1 cup white wine vinegar
1 cup white sugar
1/2 tsp mustard seed

HARDWARE:

Mandolin - if you don'thave one, run out and get one! About $10-$20 at Walmart or Target
Large bowl
Colander that fits inside large bowl
Large Spoon
Small Sauce Pan



INSTRUCTIONS:

1. Using a mandolin, thinly slice the cucumber, onion, bell pepper and celery into a large bowl.
2. Sprinkle the salt over the veg mixture in the large bowl being sure to coat everything completely.
3. Place salted veg mixture in the colander over the large bowl and let it sit at room temperature for 1 hour. DO NOT SKIP THIS STEP. What you are doing is drawing out the excess moister in the vegetables so you don't end up with a watery finished products. Be sure to stir the mixture every 15 to 30 minutes.
4. While the veg is draining, combine the vinegar, sugar, and mustard seed in a small sauce pan over medium heat. Stir until boiling allowing the sugar to dissolve. Continue to boil for 2 minutes.
5. Remove pan from hear and let cool completely.
6. Discard the excess liquid from the salted vegetable mixture (arn't you suprised how much water came out!!). Place veg mixture back in the large bowl.
7. Pour cooled vinegar-sugar-mustard seed liquid over the veg and stir to coat.
8. Place in an air-tight container or cover with plastic wrap. Eat now or if you can wait, refridgerate for 1 hour before serving.

Sweet and Sour Marinated Cucumbers

Summer Orchard Chicken Salad - YEAR ROUND!

This salad just can't be denied and what's even better is that you can enjoy it year round!! So let's take crisp romaine lettuce & rotissery chicken mixed with tart cranberries, salty cashews and creamy swiss cheese tossed with tangy homemade poppy-seed dressing. Is your mouth-watering yet?!

PS. To store leftover dressing, I recycle my old glass salad dressing bottles and Mason jars.


Image: Summer Orchard Chicken Salad



Summer Orchard Chicken Salad

Serves 2-4 (2 as a main course and 4 as a first course or side)

Prep Time: 5 minutes
Cook Time: 0 minutes - oh that’s right!

INGREDIENTS
Poppy Seed Dressing:
1/2 cup corn syrup
1/3 cup apple cider vinegar
2 tsp lemon juice, freshly squeezed
2 tsp grated onion (white or red)
1/2 tsp kosher salt
2/3 cup vegetable oil
2 tsp poppy seeds

4 cups Romaine lettuce
1/2 cup shredded Swiss cheese
1/2 cup cashews halves and pieces
1/2 cup Craisins
1 cup cubed Granny smith apple
1 rotisserie chicken breast


INSTRUCTIONS
1. In a blender or food processor, blend together the corn syrup, vinegar, lemon juice, onion and salt until smooth.
2. Add the oil and poppy seed and blend again till smooth. Store in an air tight container (recycle an old glass salad dressing container or Mason jar).
3. In a large bowl, toss together the lettuce, cheese, cashews, Craisins, apple and chicken along with enough dressing to coat everything.

TIP: To prevent the apple from turning brown, toss with a teaspoon of lemon juice.

Nonna's Stuffed Shells

So this recipe comes from my family's long tradition of Itali....who am I kidding, my family is German-Polish. But IF I had an Italian grandmother, THIS would be her recipe. :-) This recipe is actually a stem from my Mom's stuffed shells. These shells along with many other Italian dishes are famous amoung my high school commrades for Mom used to make a massive spread before big basketball or volleyball games. When I first asked her for this recipe, I was flabergasted when she just rattled it off of the top of her head. Fabulous home-cookin' always takes a little practice but with this recipe, you can't go wrong. I love to add Italian sausage or spinach to the base and let my shells stand out from everyone else's...even Mom's. (Sorry Mom!)

Image: Nonna's Stuffed Shells with Caesar salad and home-made foccacia.


Stuffed Shells

Serves 4-6 (approx 16-18 shells)

Prep Time: 20-25 minutes
Cook Time: 35-45 minutes

INGREDIENTS
16-18 dried large shells
1 egg
1 - 15 oz container of part skim ricotta
1 tsp kosher salt (additional kosher salt is needed to flavor the pasta water)
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2-1/2 cups your favorite pasta sauce (1/2 jar - I recommend Prego Traditional)
9” x 11” baking pan
Cooking spray

INSTRUCTIONS
1. Preheat your over to 375°.
2. Fill a large pot 1/2 full with water and set on the stove to high heat. Once boiling, add a handful of (approx 3-4 tbs) kosher salt and bring to a rapid boil.
3. Add the shells to the water and cook according to the package instructions (8-10 minutes). Shells should be very al dente (almost done but not quite).
4. While the shells are cooking, mix together the egg, ricotta, salt, pepper, garlic powder, parsley, basil, and oregano into a medium mixing bowl. Once fully combined, fold in 1 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
5. Drain shells in cold water and set aside to cool. Spray a 9” x 11” baking pan with some cooking spray and spoon a few tablespoons of pasta sauce on the bottom of the pan. This prevents the shells from sticking to the bottom but also allows for even cooking.
6. Once the shells are cool enough to handle, spoon approx 2 tablespoons of the cheese mixture into each shell (the shells should be plump full but not overflowing). Place the filled shells into the baking pan leaving a little room between each shell.
7. Once all the shells are stuffed and in the baking pan, spoon over the remaining pasta sauce making sure that each shell is covered.
8. Top the shells with the remaining mozzarella and parmesan cheeses.
9. Bake uncovered at 375° for 35-45 minutes or until the sauce is bubbling and the cheese is golden brown.

NOTES:
>Cheese is browning/burning before the timer is up?...add a piece of tin foil to the top of the pan and cook till done.
>Want something a little more hardy than just a cheesy filling?...add 1/2 lbs of cooked Italian sausage or 2 cups cooked spinach to the filling.
>What about manicotti or lasagna?...this filling works for all Italian stuffed pastas just make sure you cook the noodles before stuffing!


GREAT FOR MAKE AHEAD MEALS AND LEFTOVERS!!!