Toffee Chocolate Chip Cookies

I've taken my favorite chocolate chip cookie and jazzed it up with some toffee bits! I love toffee and chocolate together, especially when it's in a cookie.  I love a yummy cookie that you can just grab off the plate when you walk through the kitchen to do something, or even one that you just walk into the kitchen to get!  You know it's a good cookie when that happens.  These cookies last exactly 1.5 days at our house, if we are lucky! We just can't resist helping ourselves to one or maybe even ten when we walk by.  This is a very simple chocolate chip cookie recipe that I use ALL the time.  I used it here, when I made my M&M Christmas cookies, and you could do the same for any holiday.  Just choose whatever colors you like and make it your own.  Or add in toffee, or mint chips, or white chocolate chips, the combinations are endless!
Toffee Chocolate Chip Cookies
1/2 cup butter, softened
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla extract (please use the real thing, it makes such a difference)
1 1/2 cups flour
1/2 teaspoon baking soda
1 (6 ounce package) chocolate chips (I usually throw in a few extra for good measure, and 99% of the time I use milk chocolate ones.  You can't really have too chocolatety chocolate chip cookies can you?)
1/2 cup toffee bits

Cream butter, add sugar and beat on low until fluffy.  Add egg and vanilla; beat well. In a separate bowl, combine flour and baking soda.  Add to creamed mixture and beat well.  Stir in chocolate chips and toffee bits. Drop teaspoonfuls of the dough on a well greased cookie sheet and bake at 350 degrees for 10 to 12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely.
Yields: 2-3 dozen depending on the size of your "teaspoonful"  I tend to make bigger cookies, so I always end up with less that the "yield" amount!

As always, enjoy your delicious cookies with a big glass of milk!  And make sure that you leave a plate of them out in the kitchen, you will be back for more!

Southwestern Egg Rolls

I'm in love with Mexican food.  Not as much as C, no one can love Mexican food as much as him!  Luckily for the both of us, I whipped up these tasty treats recently.  The method is so easy and you end up with restaurant quality southwestern egg rolls in a jiffy!  I've seen a lot of recipes for southwestern egg rolls recently, so I decided to jump on the bandwagon and make some myself.  You should too, you will be so happy you did!

Southwestern Egg Rolls

Adapted from: Kevin and Amanda, Picky Palate, and The Hungry Housewife

Olive Oil

1/4 cup diced bell pepper

1/4 cup diced onion

2/3 cup black beans, drained and rinsed

1/3 cup corn

1 cup cooked chicken

1/2 cup cheddar cheese

1 tablespoon ranch seasoning

1/2 teaspoon cumin

1 package egg roll wrappers (I usually use 10-12 per batch)

Vegetable Oil for frying

Heat one tablespoon olive oil over medium heat.  Add diced pepper and onion and cook until soft, a few minutes.  Add beans, corn, and chicken and heat through. Remove from heat and stir in ranch seasoning, cumin and cheddar.  Heat 1" vegetable oil over medium heat for frying.  Meanwhile, place 1/4 cup chicken mixture in the center of each egg roll wrapper.  Roll into an egg roll (directions are on the inside of the egg roll wrapper if you aren't sure exactly what to do...I had to refer to them a few times).  Make sure that you seal the edges with a little brush of water! Once the oil is hot, place the egg rolls into the oil, cooking in small batches.  Fry until golden brown - a couple of minutes - and then flip and finish frying.  Remove to a paper towel lined plate to cool.

Yields: 10-12 egg rolls depending on how fat you stuff them.  Serves 3 hungry people or 4 as an appetizer with sides.  We are always the hungry people...

Alternate method:

If you are short on time and have cooked chicken on hand, you can do this instead.  Omit the peppers and onions, and just stir together the beans, corn, chicken, cheese and seasonings.  Fill the egg rolls and fry them up!  This will cut your dinner making time down to nothing, but you can still serve a delicious meal. It might not be the healthiest meal I make, but it's good every once in a while! :)

We love these!  I've made them a few times in the past month, and they are a hit either way I make them.  Honestly, I completely forgot the peppers and onions the second time I made them and that's how the Alternate Method was born.  The flavors are great, and I love the crispy outside of the egg roll! Really, you can throw together just about any combo of veggies and seasonings and stuff it in an egg roll.  You can't go wrong with fried goodness!  Serve them up with some sour cream, guacamole and a bean dip and you are good to go.  For my bean dip, I took the extra black beans, heated them up and mashed them up.  I added a spoonful of sour cream, some ranch seasoning and cumin and stirred it together.  Yum, Yum!  You'll want to make these very soon!

What's Cooking?

Hello....is anyone still out there?  I'm becoming a very lazy blogger these days!  I've still been cooking up a storm and experimenting with new recipes, I just haven't taken the time to sit down at the computer and create a post!  Life keeps me busy sometimes all the time!  Even though I'm not bringing you a beautiful post with lots of pictures and new ideas, I thought I would share a few of the recipes I've been cooking up over the past few weeks.  I try to plan our weekly meal plan on Mondays.  That usually means I'm scouring the internet trying to find that one post I saw with the crispy stuffed eggrolls from a few months ago.  I should really start bookmarking these things! :)  Anyway, here's a few classics that we have tried.  I know you will love them!
Sour Cream Noodle Bake from Pioneer Woman
{Um...delicious!  It sounds quite weird and when you see the ingredients list, you may be a little skeptical.  Don't be, take my word for it...it's great!  (I sound a little like Tony the Tiger there)  It's even better the second and third day!}
Chicken and Black Bean Grean Enchilada Bake from Picky Palate
{Yum!  This has everything you need for a great southwestern dish.  I was a little hesitant to make an "enchilada bake" that did not include tortillas, but you won't even notice. The flavors have just enough kick and the rice adds a nice, appetite pleasing touch.  You will definitley have plenty for leftovers when you make this!}
Salsa Chicken and Ranch Florentine Tostadas from Picky Palate
{Another great winner from the Picky Palate (can you tell I love her style of cooking).  I should just pick 5 or 6 of her recipes every week and make them, but then that wouldn't be fair to the other wonderful blogs out there!  Gotta mix it up a little!  Thanks Jenny for creating such awesome recipes - she's coming out with a cookbook soon.  I can't wait to get my hands on that!  These are so simple, yet pack a lot of punch!  I love the spinach and chicken combo mixed with a little salsa.  I also love crisping up my corn tortillas until they have a nice crunch to them!  Declared a keeper in our house!  I've probably made this 4 or 5 times since I stumbled on the recipe a couple of months ago!}
Chicken Tostada Upside Down Bake from Picky Palate (Who Else?)
{Are you sensing a southwestern theme in my baking lately?  I am.  C liked this, I wasn't as much a fan of the cresent rolls on top.  Maybe I didn't cook it quite long enough to make it not soggy, but it wasn't my favorite.  Don't get my wrong, I loved the filling underneath, just not the top layer.  And that's probably my fault for being impatient and taking it out of the oven too soon.  Sometimes that happens when you are trying to get dinner on the table by 6:30 to feed the masses!}
Cheeseburger Macaroni from Kevin and Amanda
{This little number is amazing!  Don't be worried that it looks suspiciously like Hamburger Helper - it most definitely is not!  I would never serve Hamburger Helper to my family (no offense to it or anyone who like it, it's just not my style) and I told C when he took the leftovers to work that he had to inform people that it was not Hamburger Helper!  I think my favorite part of this dish is the cheesy sauce that you drizzle over the top of the meat and tomatoes.  It's so creamy and thick, I kind of wanted to just dip my finger in it and eat it (I didn't though, I was good).  And the addition of Rotel to the ground beef is fantastic.  I {heart} Rotel, it has to be one of the best inventions out there.  Mix it into anything and it livens it up!}
I have also been making Meatloaf Muffins and Mushroom Chicken a lot!  Those are my go to meals when I can't seem to fill a week up with delicious, nutricious, new recipes.  Mainly because I don't take the time to search through my cookbooks and bookmarked recipes! :)
So that's what's been cooking in my kitchen!  Up on the docket for this week, we have:
~Creamy Chicken Spaghetti Casserole from PW
~Cheesy Chicken and Wild Rice Casserole from Picky Palate
~Southwestern Eggrolls inspired by Kevin and Amanda's Crispy Southwestern Wontons (I couldn't find the smaller wonton wrappers at the grocery, so I'm resorting to egg roll size, I know they are still going to be fantastic)  I'm also thinking of whipping up some creamy guacamole to go with it, and maybe this creamy salsa too!
~Taco Soup that I have in the freezer
~Mushroom Chicken - I told you it's a staple here!
And just for fun, I might even make some of these treats {Salt River Bars}! Layers of crackers, caramel, and chocolate...yes please!

I'll let you know how the new recipes turn out!  We have loved everything we have every tried from all three of these bloggers, so I know we will not be disappointed.  Now that you know what we've been eating, what's on your menu planner this week?  I'm always looking for new recipes, if you have one you just love, let me know!  Happy Cooking!

Fresh Picked Strawberries!

 There's nothing like fresh picked strawberries!  Look at those beautiful berries!  We came home from the local farm with almost five pounds of strawberries...fresh picked by Little Man, C and I.  Strawberry picking is so much fun.  It's all about picking out the perfect berry...and we picked out a ton of them.  With all these strawberries laying around, I had to get a little creative in how to use them before they spoiled.  Besides just eating them straight from the bucket (which we have done our fair share of), I've also whipped up a few new strawberry creations for us to try.  I'm a HUGE fan of the strawberry, it might be my favorite fruit!  Any time I can scoop up fresh strawberries, I do...then I start the experiments!  So far this week, I have made Homemade Strawberry Ice Cream, Balsamic Strawberries and Strawberry Cupcakes!  And I'm here to share all of the recipes with you today!  It is most definitely your Lucky Day! :)

 Homemade Strawberry Ice Cream
2 cups fresh strawberries
2 cups whipping cream
1 cup half and half
1 cup sugar
2 teaspoons vanilla extract
1 drop red food coloring

Place strawberries in food processor and blend until smooth.  In your ice cream canister, mix strawberries with remaining ingredients.  Stir until sugar is dissolved.  Freeze according to your ice cream mixer directions.  **Obviously all ice cream makers are a little different.  We have a Sunbeam Ice Cream/Frozen Yogurt Maker that works just fine for us.  Nothing fancy, makes just enough for a few days!  It usually takes it about 18-25 minutes to mix and then you store it in the freezer for a few hours to harden.  Oh, and this recipe came from the "users guide" for the machine!**

Fresh strawberry ice cream is my signal that summer is on the way.  I can honestly say that I've had the ice cream mixer since before C and I got married (5 1/2 years ago) and didn't use it once until last summer.  I found it stashed away in our kitchen cabinets and it has since become my new summer friend!  This recipe is so fluffy and creamy, and just the right sweetness!  Yum, whip some up the next time you see some really great strawberries!

Experiment #2:  I will have to say that I was a little leery of this next recipe.  I only sliced up about a cup of the strawberries just in case we didn't like the recipe.  Well guess what, we did like them and wished I had made a few more.  This recipe is so unconventional and not something I would ever think to make, but I'm in a creative mood and couldn't resist.  Trust me, the ingredient list sounds very weird but you need to try these!

 Balsamic Strawberries
Adapted from: Ina Garten
1 cup strawberries
1 tablespoon balsamic vinegar
1 tablespoon sugar
Pinch of fresh black pepper

Combine all ingredients and let set at room temperature for 30 minutes to one hour!  That's it, so simple.  So irresistibly delicious!

And for my GRAND FINALE!

Sprinkles Strawberry Cupcakes with Strawberry Frosting
 Sprinkles Recipe from Martha Stewart
For the Cupcakes:

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.  In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.  With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.  Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

For the Frosting:

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree; mix until just blended. Frosting consistency should be dense and creamy, like ice cream.

Yields: 12 delightful cupcakes

Oh me, oh my!  I've made some really good cupcakes lately, but these take the cake!  Seriously, pardon my terrible pun, but it's true!  The fresh strawberries in this recipe are so light and fresh!  They really make these cupcakes outstanding!  I've never been a huge fan of fruit flavored cupcakes, but these little babies convinced me that fruit and cake can coexist peacefully.  Can you see the strawberry flecks in the frosting?  Pureeing these before mixing them in is the right thing to do.  You get all the great flavor and the pretty color, but you don't have massive chunky frosting!  These are quite possibly my new favorite cupcakes...at least until I find my next experiment!  I have a feeling I'll be making a lot more of these.  Especially if we keep picking strawberries five pounds at a time! :)