Specudoodles (Cookie Butter Snickerdoodles)

recipe source:  The Blonde Buckeye

1 3/4 C All-Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 C Unsalted Butter (1 stick), softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1/2 C Speculoos Cookie Butter
1 Egg
1 1/2 tsp Vanilla Bean Paste ***I used 1 1/2 tsp vanilla***

FOR ROLLING
1/4 C Granulated Sugar
2 tsp Cinnamon

Pre-heat oven to 350 degrees F.

In a medium-sized bowl, whisk together four, salt, baking soda, and baking powder.  In a mixer bowl, cream butter on low for 2 minutes.  Add sugars and beat on high for another two minutes.  Beat in cookie butter for another 2 minutes.  Add the egg and vanilla and beat for another 1-2 minutes until smooth.

Pour the dry ingredients into the wet ingredients and carefully mix until just combined (don't over-mix).
Let the dough chill for at least 2 hours, covered in the refrigerator.  (Chill up to two days, tightly covered.)  ***I baked one batch right after mixing dough and it turned out perfectly.***

In a small bowl, combine the sugar with the cinnamon, mix to combine.  Take about 2 TBSP of dough and roll into a ball.  Roll dough ball in cinnamon/sugar mixture.  Place it on a parchment paper-lined cookie sheet.

Bake for about 8-10 minutes.  Cookie tops should be just set and the edges barely turning golden.

Chicken Kabob Marinade

This marinade is seriously so yummy!!

I don't know where it's from originally so I can't give props to the original owner.

If I find it I'll note it!!

1/4 cup cider vinegar

3 tablespoons whole grain mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1 1/2 teaspoons salt

6 tablespoons olive oil

ground black pepper

6 boneless skinless chicken breast halves

Mix all ingredients together and add chicken to marinade.

ENJOY!!!

M&M Cookies

Stacie forwarded me a new M&M cookie recipe that I knew I had to try out.
And they were delicious.
And they were even delicious the next day!
It made about 2 dozen cookies.  Maybe 2 1/2 if you don't eat cookie dough while you bake.
My little family eats cookie dough so mine made 2 dozen.

Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all purpose Gold Medal Flour
• 3 tablespoons Instant vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips
• 1-1 1/2 cups Mini M and M’s
• ***I used 2 cups total.  I didn't have a full bag of mini M&Ms because I had used them for a previous dessert.  So I used 1 1/4 c mini m&ms and 3/4 c of mini chocolate chips.  I love chocolate but I wouldn't recommend more than 2 cups total of whatever you choose***

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
3. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Recipe source:  Picky Palate

Oven Steak Fries

Recipe from here Picture shown is from website and shows parsley.

4 medium Russet potatoes, washed

2 Tbsp. olive oil

1/2 tsp. cumin

1 tsp. chili powder

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

*1/2 Parsley

*2 1/4 tsp. garlic salt

**1/2-1 tsp garlic and herb

Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well.  (I put it in a large ziplock bag.)

Cut potatoes into 8 wedges each.  (I have a food chopper thing (the one we got from dad) so I just slice my potatoes with that and I get a lot more than 8 wedges.)

Add potato wedges to seasonings and toss to coat.
Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won’t stick and it will also ensures they’re cooked evenly.
Bake at 400 for about 40 minutes.

*Other options from original recipe

**added by me :)

***p.s. I add both garlic and herb seasoning and garlic salt.

Copy-Cat Winger's Sticky Fingers

Recipe and picture from here

1 pkg. frozen breaded chicken strips (We've used Tyson brand and the Smith's ones by the meat counter.  We preferred the ones by the meat counter.)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!
Serve with ranch dressing for dipping.

*I actually put mine in a tortilla with cheese.  It was really yummy.

**We also served them with these fries.

Nois Chicken

Chicken breast or Chicken tenderloins
Corn starch
Soy Sauce
Sugar

Coat chicken in corn starch and fry in pan on stove.  When chicken is cooked thoroughly coat chicken in equal parts soy sauce to sugar mix.  Serve over rice.
Use remaining soy sauce/sugar mix as sauce to pour over top.
Serve warm.

Oat {Oatmeal} Bread

Oatmeal Bread

Yield: 2 Loaves

{Jen in the Wilderness}

1 cups oats

2 cups water

2/3 cups brown sugar, heaping firmly packed

3 tablespoons oil

2 packages yeast (or about 2 tablespoons)

1/3 cup warm water

pinch of sugar

2 teaspoon salt

5 cups flour

Boil water and pour over oats.  Let cool.  Add brown sugar and oil.  Dissolve yeast in 1/3 C water.   Sprinkle with a pinch of sugar.  Let raise and add to rest of mixture.  Stir in salt, add flour, and knead till dough is smooth.  Leave dough in same bowl, cover with a towel, and let raise for 1 hour.  Divide dough and form into two loaves.  Grease bread pans and sprinkle with oats.  Place loaves into pans. Let raise again for 1 hour and then bake at 350 F for 35 minutes.  Butter tops when cooked.

Cheesy Garlic Pinwheel Rolls

These were so yummy!! We had it with Potato Soup. Yummy!!

Recipe from Our Best Bites

Roll Dough:

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg yolk

Garlic Butter:

1/2 c. (1 stick) of real butter, softened to room temp.

1 1/2 Tbsp. garlic bread seasoning (I use Johnny’s Garlic Spread or Mrs Dash Garlic and Herb)

Shredded mozzarella cheese (enough to cover the dough)

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (discard egg white, or save for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer, for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Roll your dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin (spray with cooking spray first). Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating. When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top).

Note from Stacie: I made this too (that's my picture above since Jenna's camera is broken!). They are to die for! I only needed 4 cups of flour, and I went easy on the Johnny's- about 1 tbsp was plenty for us (it is pretty strong).

BBQ Chicken Pasta Bake

This was REALLY yummy.  I used bow-tie pasta and mozzarella cheese.  I also used more BBQ sauce than she called for.  There were no left-overs!!

The Panko and cheese on the top are a MUST!! Don't forget them!!

 {I used her picture because my camera broke and my phone pictures just wouldn't cut it.}

 Recipe from How Sweet

4-5 ounces boneless chicken breast, shredded

3 cups cooked whole wheat pasta

1/4 cup + 2 tablespoons BBQ sauce

1 small onion, sliced

1 tablespoon olive oil

1/2 tablespoon butter

1/2 tablespoon flour

1/2 cup skim milk

2 ounces shredded smoked cheese (I used cheddar, gouda and gruyere blend)

1/4 cup panko bread crumbs

Preheat oven to 350.

Prepare pasta and shredded chicken and set aside. In a small sauce pan, add 1 tablespoon olive oil and sliced onions with a sprinkle of sea salt and let caramelized – about 10 minutes.  During this time, combine shredded chicken with 2 tablespoons bbq sauce. Once onions are caramelized, set aside.

In a saucepan over medium heat, melt butter and whisk in flour to create a roux. Immediately add skim milk and turn down to low heat. Add 1 ounce cheese and stir until cheese is melted and mixture thickens – about 2-3 minutes.

In the casserole dish, alternate layering pasta, bbq chicken, and onions. Add cheese mixture about 1-2 tablespoons at a time, throughly mixing to act like glue and hold the pasta together. Top with additional cheese sauce, remaining shredded cheese, BBQ sauce drizzles and panko bread crumbs.

Bake at 350 for 20-25 minutes.

Pancake Cupcakes

Pancake Cupcakes

I made these for JJ's birthday.

They were SO yummy!!  

{Pardon the picture, I only had my phone's camera on me}

Recipe from The Whimiscal Princess 

2 Cups Flour

2 Tablespoons Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Large Egg

3 Tablespoons Butter, melted

2 Cups Buttermilk {or cheat and add 2 Tablespoons lemon juice or white vinegar and enough milk to make 2 cups and let it stand for 5 minutes}

Preheat oven to 400 degrees and spray a muffin pan with non-stick spray.

In a medium sized bowl whisk the dry ingredients together.  In a small bowl whisk the wet ingredients together.  Pour the wet ingredients into the dry ingredients and stir gently until just combined.  Do not over mix.  Pour the batter, about 1/3 cup, into the prepared muffin pan.  Bake for 10 minutes or until it springs back when gently pressed.  Allow to cool for a few minutes.
Makes approx 12 regular sized cupcakes.

We served ours with syrup, whipped cream and sprinkles. 

Chicken and Asparagus Roulades

Recipe from Kitchen Daily

Ingredients

1 1/4-lb pkg thin-sliced boneless chicken breasts
12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled

Directions

Heat oven to 350°F. Line a rimmed baking sheet with foil.
Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

{I struggled a little bit with getting the chicken thin but they were SO yummy in the end.  I went out and bought a meat tenderizer after this so next time I'll be able to make the chicken thinner.}

Carrot Cake Cookies

Recipe from Mastering The Menu

1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking power
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups oatmeal
1 1/2 finely grated carrots (about 3 large ones)
1 cup raisins (if you like them- I don't so I leave them out)

Cream Cheese Frosting
8 oz cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 cup powered sugar
1 teaspoon vanilla extract

Beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat on medium speed until well combined.

Sift together flour, baking soda, baking power, salt, cinnamon, nutmeg, and ginger. Gradually add flour mixture to butter mixture. mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

Preheat oven to 350 degrees. Shape dough into balls and place on baking sheets, spacing 2 inches apart.

Bake until browned and crisp, about 12-15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using a spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies

Cookies can be refrigerated in airtight containers up to 3 days.

Cream cheese frosting:
Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in powered sugar and continue beating until smooth. Add vanilla and stir to combine.

My variations:
I used our cream cheese frosting and I piped the frosting into the cookies instead of spreading with a spatula.

Southwestern BBQ Chicken Salad

Recipe from Sister's Cafe
2 large chicken breasts, cooked and shredded
1 cup BBQ sauce

1/2 head Romaine lettuce, chopped
1/2 head Iceberg lettuce, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 bunch green onions, chopped
1/2 bunch cilantro, chopped
4 Roma tomatoes, diced
2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar
crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

*to make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges. 

My variations: I did not have corn tortillas so I made my tortilla strips with flour tortillas.  Still really good.

Spiced Oyster Crackers

Got this one from Jenna, who got it from Sister's Cafe. SO easy and yummy!!

2 packages oyster crackers

¾ cup canola oil

Hidden Valley ranch dressing dry mix

1 Tbsp garlic powder

1 Tbsp dill weed

1 Tbsp lemon pepper

Heat oil in microwave until luke warm. In the meantime, combine all dry ingredients. Drizzle oil over oyster crackers. Mix in dry ingredients. Shake or stir to coat. These are better a day or two after you make them.
(I mixed it all in a gallon ziplock and it worked great!)

These are great for toting along for kids' snacks. They are also perfect for game night or just munching!

Triple Chocolate Chunk Cookies

16 ounces semi-sweet chocolate, chopped (or use chocolate chips)

1 stick (½ cup) unsalted butter
1 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
4 large eggs
1½ cups (packed) light brown sugar
2 tsp pure vanilla extract
2 packages (24 ounces) semi-sweet chocolate chocolate chunks (or chopped chocolate)
additional chopped chocolate bar (optional)

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Place chopped chocolate and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth.

3. In another bowl, whisk together flour, baking powder and salt; set aside.

4. In a large bowl, with electric mixer beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate mixture. Then mix in dry ingredients and blend just until combined. Stir in chocolate chunks, but leave out candy bar chunks.

5. Drop heaping Tablespoonfuls of dough onto baking sheets, keeping a round shape as much as possible- 2 to 3 inches apart. If you’re using the extra chopped chocolate bar, place 2 to 3 chunks on top of each cookie.

6. Bake until cookies are shiny and crackly, yet still soft in the center, 12 to 14 minutes. Cool on cookie sheets for about 10 minutes before transferring to a cooling rack with a spatula.

Yield: About 4 dozen

http://www.recipegirl.com/2007/05/31/triple-chocolate-chunk-cookies/#ixzz0JUAM3B9Y&D

Mexican Chicken Casserole

{From abcnews.go.com}

3 {9.75 oz} cans white chunk chicken breast in water, drained
1 {16 oz} jar medium picante sauce
1 {10 3/4 oz} can Fiesta Nacho Cheese Soup - Campbells
1 {4 oz} can diced mild green chilis
1 {16 oz} bag white corn tortilla chips

In a large saucepan combine chicken, picante sauce, soup and green chilies. Stir well to combine. Cook over medium heat until the mixture simmers.
Spread crushed tortilla chips in along bottom of 9 x 13 baking dish sprayed with nonstick cooking spray. Put chicken mixture over chips. Top chicken mixture with more crushed tortilla chips.
Bake at 350 degrees for 10 - 15 minutes or until heated through.

** I never have canned chicken on hand so I just cooked up some chicken and shredded it. I also did not use the whole jar of salsa and I did not put any green chilis in it. I also only used an 8x6 or 8 x 10 ish size pan.

Peanut Butter Truffle Cookies

From Eat Your Veggies, Peas

1 cup creamy peanut butter {crunchy peanut butter is yummy, too}
1 cup firmly packed brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Preheat oven to 350

In small bowl, with wooden spoon, comine all ingredients except chips
until blended. Stir in chocolate chips just until combined. On
ungreased baking sheets drop by slightly rounded teaspoonfuls 2 inches
apart. Do not flatten. Bake 8-9 minutes or until cookies are puffed
and golden. Cookies will be very soft. Let sit on baking sheet for 5
minutes. Remove to wire racks to cool completely.

Peppermint Patty Brownies

9 peppermint patty miniatures
6 oz semi-sweet chocolate chips
3/4 C flour
1/2 C brown sugar
1/4 C cocoa
1/4 C sugar
4 T butter
1/2 t vanilla
1/2 t baking powder
1/4 t salt
2 eggs

Preheat oven to 350 degrees. Spray 9 inch baking pan with baking sptray or grease and flour. In a saucepan, melt butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into teh eggs and mix to combine. Gradually stir in dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, then top with remaining batter. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely before slicing and serving.

Chocolate Marshmallow Cookies

1 C butter, softened
1 C sugar
1 C packed brown sugar
2 eggs
2 t vanilla
3 C flour
2/3 C cocoa
1/2 t baking soda
2 c semi-sweet chocolate chips
2 c miniature marshmallows, frozen

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture. Stir in chocolate chips. Roll into balls. Press 2 to 3 frozen marshmallows into each ball; reshape.

Place on ungreased cookie sheet. Bake at 400 degrees for 8 - 10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.

Haystacks

2 C semi-sweet chocolate chips
2 C butterscotch chips
Chow Mein Noodles
Peanuts {optional}

Melt chips together in a saucepan on low heat. Stir in noodles and nuts.

Drop onto waxed paper lined cookie sheet.
Cool and store covered in refrigerator