I Scream You Scream We ALL for Ice Cream

Looking for a fun Summer treat!! These Ideas are perfect for any get together!!!


** Banana Split Bites


Found bakers royale

** Ice Crean Sunday Cupcakes.

Found at livinglocurto

** Vintage Ice Cream Jars....

 Found at   penand paper flowers.

** Ice Cream Sandwich Pops

Found at living locurto

Wishing everyone a GREAT summer!!

Thanks for stopping by! Please feel free to leave your thoughts, Esther

Smores Recipe

I love Smores...... Its one of my favorite reasons for camping.... The Fire.. Burnt marshmellows.. Yum Yum,.....

This is  a favorite snack we like to have at our house...
Smores Recipe


Supplies Needed:

• Graham Crackers
• Mini marshmallows
• Almond Bark aka dipping chocolate

1. Lay out 8 graham squares on a cookie sheet. (I know I only have 6, but I had leftover chocolate so you can do 8.)

2. Chop up about 2 oz. of almond bark. Microwave for one minute and stir until smooth. Add more time in 15 second increments if needed.

3. Spoon a good amount on to each cracker

4. Add about 10 mini marshmallows to each cracker

5. Use remaining chocolate to drizzle on with a spoon.
6. Heat oven to broil and allow almond bark to dry so it is not shiny. Pop them in to the fridge for a minute if you are impatient like me.
7. Put them in the oven for about 1 minute 15 seconds or until golden brown. Watch them closely!!

Wow your unsuspecting kiddo with a totally awesome treat!


Pictures and info found at a little tipsy
Thanks for stopping by! Please feel free to leave your thoughts, Esther

Party Hat Snack Mix

How cute is this idea for any gathering!! LOVE IT!!

How to make those cute Hats.....

You'll need Bugles (I used the Caramel Bugles because they are a bit sturdier)

Candy melting disks

Colorful non-pareils

Spice Drops candy 

Melt the candy disks (and 1 Tablespoon Vegetable shortening ~ optional) on medium power for 1 minute and then stir,

 continuing on in 30 second increments until melted.

Dip your bugles into the melted candy leaving the bottom undipped Gently Press your Spice Drop on the top of the bugle holding from the bottom.

 Now dip the bottom in the melted candy.

Keep your non pareils close...

and immediately dip the bottom of the Bugle into them

Gently place each "hat" onto wax paper to dry.

When the hats are setting you can make your snack mix

 

Cake Batter Party Mix

1 bag buttered popcorn, popped with unpopped kernels removed

4 cups thin pretzel sticks

4 cups Rice Chex mix

1 cup salted peanuts

2 cups mini marshmallows

6 Tablespoons of white cake mix

1 (12.6 oz bag) M&M's (a little more than 2 cups)

16 oz. white chocolate. 

1/2 cup rainbow sprinkles

In a wax lined roasting pan combine popcorn, pretzels, Chex, peanuts, Marshmallows and M&M's.( no penuts for me)

Sprinkle evenly with dry cake mix.

Over a double boiler (or in microwave) melt your white chocolate.

When melted pour over your mix. 

Using a spoon stir until the mix is evenly coated with white chocolate.

Sprinkle the rainbow sprinkles on top and stir to combine

 Let sit until chocolate is set, 20-30 minutes

Once the chocolate is set  you can add your party hats combining them evenly throughout the mix.

 

There you have it...easy, super cute and yummy.  

  

Thanks for stopping by! Please feel free to leave your thoughts, Esther

Mini Lasagna Cups

Oh my oh my. look what i have stubled across!!

How fun are these little lasagnas? And so fun to eat, no utensils needed!!
 

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.

Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas or 3 servings.

 Nutritional Information for this recipe can be found at CalorieCount.com.

 

 

For full step by stap instructions please go here-   kevinandamanda

 And Enjoy!!!

Thanks for stopping by! Please feel free to leave your thoughts, Esther

Pie in a Jar

I came across the cutest thing in the whole world... Check out these Pie's in a Jar..I thought these would be perfect for gifts, family get together, or put in the freezer and enjoy whenever you want!

These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute.  These are just about the best little gift from the kitchen you could share with someone!

So check this out....

Pie in Jar

This is the type of jar you’ll need.

They’re half-pint jars, but short and squatty instead of tall and skinny ( ha ha just how i want to be.. )   here is the link to buy them on Amazon.

Step 1: Pie Dough
The first thing you’ll need is dough. You can use any pie dough you like or link to homemade crust That particular recipe will make 4 jars.Or if you’re really want to make it easy, even a store bought crust will do.

Step 2: Make a topper and line the jar
Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside

Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there’s no rolling required! Just take little pieces and press them in. Make sure it’s pressed all the way up to the top of the jar, or pretty close to it.

Step 3: Fill ‘er up
You’ll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even canned!

Here’s the basic recipe (for 4 pies)

2 C prepared fruit (pitted, diced, peeled, etc.)

2 T sugar- brown or white (use more or less depending on sweetness of fruit)

2 T flour- (again, more if your fruit is super juicy like cherries, less if it’s pretty dry)

1 T butter (divided between the pies)

Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)

Step 4: Top it offMake sure your “lid” has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative..

When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit, as show in the picture below. Then use your finger, or a fork (as seen above), to press the 2 pieces of dough together to seal. And nobody even think about mentioning the state of my fingernails.

Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy

**Crumb Topping (for 4-6 pies)

1/4C brown sugar

1/4 C flour

2 T oats

1/4 T cinnamon

3 T cold butter

Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

** Optional step here that I HIGHLY recommend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly intensified!

Step 5: Freeze ‘em!
Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight

Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You’ll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.

Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it’s Thursday…I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.

Step 6: Bake ‘em

Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that I’ve baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So it’s different than putting any ol’ piece of glass in the oven. They bake just fine! But if you’re freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you’re really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you’re baking them fresh and not frozen they take about 45 minutes.

Idea and Recipe found ourbestbites and greenweddingshoes I found a lot of links, recipes and stuff on the Internet..

Are these not the cutest things youve ever seen??

Thanks for Visiting, Esther

Easter Meal Recepies

Easter Meal Ideas... I found  most of them on one of my favorite recipe sites...

Cami at HOME COOKIN FOR SIX 

if you havent been to her site you need to!!

I just made my whole meal from her site... ;)

Breakfast -

Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup

This one I'm sooo excited for!!

Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup

1/2 cup mascarpone, at room temperature

1 tablespoon heavy cream

1 tablespoon orange zest

1 tablespoon granulated sugar

1 ounce semisweet chocolate, melted and cooled, plus more for grating

12 slices day-old brioche, about 3/4-inch thick (I used thick cut french bread)

3 large eggs

1 1/2 cups half-and-half

2 tablespoons unsalted butter, divided, plus more if needed

Confectioners' sugar, for dusting

Strawberry Syrup, warmed, recipe follows

      Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.

     Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
     In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
    Preheat the oven to 200 degrees F.  Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
    Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.

Found just the 6 of us

Dinner / Lunch - We will be having a BBQ...

 Firehall Steak Marinade

Firehall Steak Marinade½ cups Olive Oil
¼ cups Brown Sugar
4 cloves Garlic, Peeled And Halved
3 Tablespoons Balsamic Vinegar
3 teaspoons Montreal Steak Spice
1 teaspoon Dried Mustard
1 teaspoon Fresh Ginger, Grated
½ cups Teriyaki Sauce (I Use Kikkoman)
4 whole Steaks (strip Loins, Flank Or Other)
      Combine ingredients in a large Ziploc bag (don’t be like me—make sure there are no holes in the bag!), close bag and squeeze to mix the ingredients. Add 4 medium striploin steaks (or your choice of beef steak) to the bag and seal. Place in the refrigerator for 1 hour or even overnight to marinate and then grill the steaks as you normally would. Steaks can be frozen in the marinade as well, just defrost them in the refrigerator and grill. Recipe can also be doubled to increase the amount of marinade. Enjoy! This also works great on chicken and pork!
Found just the 6 of us

....Easy Tasty Garlic Bread  


Easy, Tasty Garlic Bread1/2 cup butter
1 1/2 tablespoons garlic powder
1 tablespoon dried parsley
1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
1 (8 ounce) package shredded mozzarella cheese

       Preheat oven to 350 degrees F.In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.


Found here  just the 6 of us

Best Deviled Eggs 

 
Found tasteofhome


For Dessert...... Spiced Carrot Cake

 

I love Carrot Cake it is One of my favorites.

 THE Best Carrot Cake Hands Down2 cups sugar
1 1/4 cup oil
4 large eggs
2 cups flour
2 tsp. baking soda
1 TBS. cinnamon
1 tsp. nutmeg
1 tsp allspice

1 tsp. salt 3 cups grated carrots
1 cup chopped walnuts  FROSTING:        Beat ingredients together. 12 oz. powdered sugar 6 0z. cream cheese softened 1 tsp. vanilla extract 2 TBS. butter 2 TBS. milk
Preheat oven to 350. In a large bowl mix oil and sugar. Add eggs and beat well. Sift dry ingredients together then add to egg mixture. Mix well. Fold in carrots and nuts. Pour into greased 9x13 pan. Bake for 40-45 minutes. Watch carefully due to oven variances. Let cool completely. Make frosting. Frost cake then enjoy!

 Found here - just the 6 of us


Happy Easter!!!


Thanks for Visiting, Esther

Directions

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika. Yield: 2 dozen.

MeatLoaf

I love meatloaf..... A lot of People do not... specially my family, so I always have to order it when we go out....

But ya know what?!! Im goign to give it a try!! lol wish me Luck!!

Ingredients

• 3 thick slices white bread, torn into large pieces
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium carrot, chopped
• 1/2 cup flat-leaf parsley
• 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
• 12 ounces ground pork, preferably pasture-raised
• 12 ounces ground veal, preferably milk-fed
• 1 large egg
• 3/4 cup ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Coarse salt and freshly ground pepper
• 2 tablespoons light-brown sugar

Directions

1. Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
2. Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
3. Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

Till Next Time, Esther

The Perfect Boiled Egg

How do you boil the perfect Egg? Well it seems everyone has an opinion or Idea... here are a few Ideas so you can decide what you like best.

1st up...  Cooking with Tom

How long to boil an egg... Ive heard 3 min, 4 min 7 min.. etc... seems everyone has their Ideas.... I love cooking with Tom. You see him on Good Things Utah.

here is what he has to say......

What method do you use to make a perfect hard boiled egg?A "perfect" hard boiled egg is one defined as an egg with a tender yet firm egg white, a creamy yet cooked egg yolk, and no green/gray ring around the outside of the yolk.  The trick to a "perfect" egg is this:
-Buy your eggs one week before you plan on cooking them.
-Start your eggs in cold water.
-Use a candy/meat thermometer and keep the temperature of the water between 175 and 185 for 25 minutes
-Immediately immerse your eggs into cold water.

To see more of how he came up with this his research is found on

His Website... cook with tom

#2  About.com

1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of cold water over tops of shells.
3. Cover pot with lid and bring to a boil over medium heat.
4. As soon as the water comes to a full boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Tips:

1. Never boil eggs. It makes them rubbery.
2. Use older eggs. Fresh ones won't peel properly.
3. To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

Steps found Here

 

Well i can say I've learned way more than i want to know about eggs.. Ha ha..

Good Luck with you East eggs!!

Till Next Time, Esther

Fried ice Cream

Me and my gilrs LOVE fried ice Cream!! here is a fun and Easy Recepie,

your kids can even help you make!!

6 Servings

Prep: 20 min. + freezing Cook: 5 min.

20 5 25

Ingredients

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1-1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil for deep-fat frying

Directions

• Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. ( making smaller ones may be perfect for younger children.. )
• Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
• Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving equals 324 calories, 22 g fat (8 g saturated fat), 43 mg cholesterol, 163 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Till Next Time, Esther

Rainbow Cupcakes and IceCream

So I'm blog surfing and I come across the following.. and my 5 year Old says....

"MOM!!!! HAVE YOU PUT THIS ON YOUR BLOG YET?? 

If you have you MUST do it now.... "

I couldn't stop laughing she is totally into this blogging as i am..

She will say things like " Mom... People need to see that!!" or " Have you shared this idea on your blog?" She always has something to say... I love it...

So... This Post is for YOU Madison!!

So over at hoosier home made we found these really cute cupcakes and Ice Cream!!

Till Next Time, Esther

St Patrick Day Finds

I have found some more adorable things to make for St Patricks Day!!

Tell me, these are not adorable!! Im so excited to try thee out...

#1 - St. Patrick's Day Cookies: Rainbows, shamrocks and gold

found here at amandas cookin

 

These cookies are uber colorful, super duper easy, and oh so fun to make! This is also a great recipe to make with your kids, so don't be afraid to let them dive right in. So whether it's simple gold coins, green clovers, rainbow shapes or just round cookies using all the colors of the rainbow, you are going to love this fun treat.

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

Head over to amandas cookin for the full recepie and Intructions. :)

#2 - Pot of Gold Label Printable

This is a really cute idea i may be making for the cousins... :)

Free Printable found here Made by Beth Proudfoot

#3 Happy Rainbow Jello from funky polkadot giraffe.

For detail Inruction to make this fun treat go check out the link above.. :)

Rainbow Cake

I know this will be a must have on St Patricks Day!! Madison has asked forever to make a rainbow cake!! Check it out over at How Does She?

She gives you a great step by step and recipe. :) So head on over andcheck it out!!

You will need:

Food Coloring (I just use the normal watery kind)

1 Jar of Marshmallow Fluff

2 WHITE Cake Mixes

Applesauce (or oil)

Eggs

 Powdered Sugar

Butter

Lemon Flavoring (optional)

Candy of Your Choice

Parchment Paper (or wax paper)

Circle Cake Pans (you can try different shapes, it just makes it harder to stack)

Empty Cereal Box (or any box big enough to trace the pan)

Perfect Chocolate Chip Cookie

I Love, Love, LOVE Chocolate Chip cookies, I think ive tried about 10 different recepies. All have been good but I tried this last week and they were wonderfull!!

So I have to share them!! I think all recepies are close to the same, i think the secret is in HOW you make them!!

 ( I had these writtena nd hidden in my recepie box. so if  they are yours, shout out to me and ill give  credit where due!!)

This is really wordy I know, i should of taken pictures while making them and didnt think about it sorry.. Lesson learned, BUT stay With me!!

Here what you need:

 

2 Cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, melted (yes, I said MELTED)

1 Cup brown sugar

1/2 cup white sugar (granulated)

1 Tbsp Vanilla

1 egg

1 egg yolk

1 1/2 Cups Milk chocolate chips

1. First, gather all of your bad boys together into one place.  This is partly for convenience, and partly to be sure you HAVE everything in the house that you need BEFORE you start making the dough!

2. Slap that butter into a microwave-safe bowl and start melting it. Okay, this went against everything I thought I knew about cookie-making. Melt the butter? Wha?!? Yes, melt that baby, melt it good!

3.  While that butter is melting (it’s okay, breathe, it will work out) you can start to combine your dry ingredients into another bowl. Tip: When measuring flour, take a large, heaping cup full, then  use a ruler or other straight edge to carefully skim off the top. Do NOT do the “tap tap tap down” thing as you’ll compact the flour instead of getting 1 cup of light fluffy goodness. Add to the flour the baking soda and salt. Whisk it together to combine.

4. Your butter should now be melted, so take it out of the microwave and be prepared to mix in the sugars. Tip: when measuring your brown sugar, you want to cram as much into that cup measurement as possible! Pretty much exactly the opposite as you did with the flour. Pack it in, baby, pack, pack, pack! Add the brown sugar and white sugar to the melted butter and beat until smooth.

5. Then add the egg, egg yolk, and vanilla. Tip: When baking, it’s actually BETTER to use the artificial vanilla. When the real stuff get’s super heated (like, oh, 350 degrees or so) it actually loses some of it’s flavor! So feel free to be cheap here. It’s like my mantra, any way.

6. Oooh, baby, baby. Ahem.. sorry about that. I got lost in the cookie dough madness for a second. Okay, now we’re going to add the chocolate chips. PAY ATTENTION! You only want to add about HALF of the chocolate chips now. Don’t be tempted to add all of them… trust me. Put aside 1/3 – 1/2 of the chocolate chips in a small bowl and mix the rest in with the dough. You’ll thank me in a minute… Tip: Milk chocolate chips taste the BEST, but if you find the cookies a little on the sweet side, substitute half of the chips with semi-sweet

7. Don’t get all excited now that  your incredibly delicious dough is ready and waiting. Here is the rub: you need to stick that bowl of doughy goodness in your fridge for about an hour. If you bake it right now, you’ll end up with thin, frisbee-sized cookies that are not very appetizing (although, let’s be honest… anything involving chocolate is appetizing). So, stick that dough in the fridge, and walk away. Walk away before you are tempted above that which you can withstand. Oh, alright, have a little taste and THEN walk away. If you know what’s good for you, you’ll walk away now. Don’t worry, I’ll watch it for you. It’s not going anywhere. Come back in an hour.

8. Hey, you’re back! Wait… is that cookie dough on your cheek? Huh. Anyway, nab that bowl of chocolate chips that you put to the side, get out your baking sheets, and let’s start rolling! Tip: use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked. Okay, roll some dough to form a ball, then (ooh, you’ll love this) dip the top of the ball into the bowl of reserved chocolate chips. Then place a couple of inches apart on your baking sheet. This is what will give your cookies that “perfect” look. Stick them in a pre-heated 350 degree oven and bake for about 13 minutes. You want to remove them when the tops are just the tiniest bit shiny.

Voila! Everyone ooh and ahh with me for a moment. 

These are melt-in-your-mouth good.

 I will warn you, they will go fast. Sooo fast.

I hope you’ll try this out and enjoy the chocolatey goodness along with me!

Healthy Three Cheese Chicken Pasta Bake

I don't know about You but I'm Tired of the Same old Dinner Recipe's!! I love to cook and want to try new things and "spice" things up around here!! So I'm going to share some of the recipes I'm trying,and maybe help others get some dinner ideas!!

Three cheese chicken penne pasta bake that will make

 you forget you are eating healthy!!

Ingredients

• 1 1/2 cups multi-grain penne pasta, uncooked
• 1 (9 ounce) package fresh spinach leaves
• 1 pound uncooked chicken breasts cut into bite sized pieces
• 1 Tablespoon fresh basil or 1 teaspoon dried basil
• 1 (14.5 ounce) jar spaghetti sauce
• 1 teaspoon minced garlic
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 ounces Neufchatel cheese, cubed
• 1 cup shredded 2% milk mozzarella cheese
• 2 Tablespoons grated Parmesan cheese

Directions

1. 1Preheat oven to 375º degrees.
2. 2Cook pasta as directed on package. Add spinach to the boiling water the last minute of cooking.
3. 3Cook chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat for around 3 minutes. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done.
4. 4Stir in Neufchatel cheese and mix until combined.
5. 5Drain pasta and spinach and return to pan. Stir in chicken mixture and 1/2 cup mozzarella and mix until combined. Spoon into a 2 quart baking dish.
6. 6Bake 20 minutes in the oven. Top with remaining 1/2 cup mozzarella and Parmesan cheese. Bake for 2-3 minutes or until cheese is melted.

Tell me your thoughts?!

recipe found Here