Chocolate & White Chocolate Chip Pudding Cookies

These cookies are so soft and delicious!

Ingredients

• 1 cup butter (slightly soft)
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 small package instant vanilla or French vanilla pudding
• 2 1/4 cups flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 package chocolate chips (I like to use 1/2 pkg white and 1/2 pkg milk)

Instructions

• Preheat oven to 375.
• Line pans with parchment paper.
• Cream butter, sugar, and brown sugar.
• Add eggs and vanilla, mix well.
• Add dry pudding powder and stir until incorporated.
• Add flour, soda, and salt, mixing until flour is just incorporated.  
• Bake for 7-8 minutes (you want to undercook them slightly so the center remains soft). 

Brown Butter Biscoff Rice Krispie Treats

These are an easy, delicious upgrade to your basic rice krispie treat.  I found the original recipe here.

Ingredients

• 1/2 cup (1 cube) butter
• 16 oz. bag mini marshmallows
• 1/2 cup cookie butter (I get mine from Trader Joe's)
• 1/2 tsp. vanilla
• 1/2 tsp. sea salt
• 5-6 cups rice krispies*
• 1-2 cups chopped Biscoff cookies*
• flaky sea salt (for sprinkling on top)

Instructions

• Grease 8x8 pan (or 9x13 if you're doubling the recipe).  Set aside.
• Melt butter over medium heat, stirring often, until it foams, smells nutty, and browns.  This should take just a few minutes.
• Turn heat to low and add marshmallows, stirring constantly until marshmallows are mostly melted.
• Remove the pan from heat and stir in cookie butter, vanilla, and salt.
• Gently fold in rice krispies and chopped Biscoff cookies until well coated with marshmallows.
• Transfer mixture to prepared pan, and gently press the mixture into the pan (I just grease my fingers and do it by hand).  (Don't press too firmly, or the treats will end up hard and dry.)
• Lightly sprinkle sea salt on top.
• Cut into squares and enjoy!

*I prefer a soft, gooey rice krispie treat, so am toying with these amounts.  Start with smaller amounts of the dry ingredients, and add more until the mixture reaches your desired consistency.

Janae's Oatmeal Waffles

 2 cups milk

2 cups quick oats

1/3 cup oil

1 Tbsp. sugar (optional)

1/2 tsp. baking powder

1/2 tsp. salt

3 eggs

3/4 cup flour

Warm milk on stove; add to oats.  Add oil, sugar, baking powder, and salt.  Separate eggs; put yolks in mixutre.  Add flour, then beat egg whites and fold into batter.  Cook.

Janae's Gingerbread Waffles

1.5 cups all-purpose flour

1.5 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

3/4 tsp. ground ginger

1/4 tsp. ground nutmeg

pinch ground cloves

1/2 tsp. salt

2 eggs

1/3 cup granulated sugar

3/4 cup milk

1/2 cup molasses

1/4 cup butter, melted

Preheat waffle iron.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In a separate bowl, beat the eggs and sugar together until thick and foamy.  Stir in the milk and molasses.  Add liquid mixture to the dry ingredients and stir until well-combined.  Slowly fold in the melted butter.

Spray hot waffle iron with nonstick cooking spray.  Follow the manufacturer's directions for your waffle maker to measure batter and cook waffles until finished.  

Top waffles with powdered sugar, whipped cream, and fresh fruit, or your favorite syrup.

The number of servings varies depending on the size of the waffle iron.

Salted Caramel Brownie Cookies

These are delicious - I haven't given them to anyone who didn't love them :).  They are easy and fast.  I got the recipe here. 

Servings 16 cookies

Ingredients

• 4 oz unsweetened chocolate
• 1 cup unsalted butter cut into tablespoons, removed from fridge for 30 minutes
• 2 eggs
• 1 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 2 1/2 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon Sea Salt
• extra Sea Salt for sprinkling on top of caramel
• 1/2 -11 oz package Kraft Caramels about 18-20 caramels (I used a hunk of Peter's caramel)
• 1-2 tablespoons milk or cream
• 1/2 bag semisweet chocolate chips (the chocolate chips are not part of the original recipe)
• 1/2 bag extra dark chocolate chips

Instructions

Pre heat oven to 375 convection or 400 degrees regular bake and set rack in center of oven.

Melt 4 oz unsweetened chocolate in microwave in a small bowl for 30 seconds, Continue to melt in 15 second intervals until smooth, set aside.

Place the butter and sugars into the bowl of a stand mixer or a large bowl.

Beat butter and sugars on medium speed until smooth. Add eggs. Beat on low until butter, sugar and eggs are incorporated, scraping bottom of bowl once or twice to insure all ingredients are mixed together.

Add melted chocolate, and beat on low until smooth, again, scrape bottom of bowl once or twice.

Add flour, baking soda and salt all at once.

Mix on low or pulse mixer until all flour disappears and all ingredients are incorporated.

Mix in the chocolate chips.

Using two lightly greased baking sheets (I prefer parchment paper), scoop out dough onto baking sheets, 8 scoops to a sheet. I use a 2 1/4 inch cookie scoop.

Lightly press the center of the cookie with palm of hand.

Bake cookies for 7-8 minutes or until top is barely set and is no longer wet.

Remove from oven and re-shape the cookies with a small spatula if the cookies spread during baking. This needs to be done while cookies are still hot out of the oven. Let cookies cool on baking sheet.

For caramel:

Unwrap about 1/2 of an 11 oz package of Kraft Caramels and place caramels in a microwave safe bowl. Melt for 45 seconds in microwave, remove and stir. Continue to melt caramel at 15 second intervals, until caramel is melted and easy to stir with a spoon. Add 1 tablespoons of milk and stir into caramel until the caramel is smooth and easy to scoop with a spoon and drizzle onto cookies.

Drizzle caramel onto cookies and immediately sprinkle with a bit of sea salt.

Let cool completely before serving or placing on a serving platter.

Red Enchilada Sauce

Here's the recipe for a good, homemade red enchilada sauce.  It's great in the Vegetarian Enchiladas.  I found the sauce recipe here.

This homemade Enchilada Sauce Recipe is easy, authentic, and made from scratch with simple ingredients. It's much healthier and lower in sodium than what you would buy at the store!

Prep Time5 mins

Cook Time15 mins

Total Time15 mins

Servings: 8

Ingredients

• 3 Tablespoons oil (vegetable or canola oil)
• 2 Tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon dried oregano leaves
• 2 cups low-sodium beef broth
• 2 1/2 cups tomato sauce
• 1 clove garlic , minced
• salt to taste

Instructions

• Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.
• Add beef broth, tomato sauce, garlic and salt. 
• Simmer on low heat for 15 min, stirring occasionally. 

Storing Enchilada Sauce:

• Enchilada sauce can be stored in the fridge for up to 1 week, or you can freeze enchilada sauce for up to 3 months, in a freezer safe container. Thaw in the fridge overnight before using.
• We enjoy this enchilada sauce with cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

Notes

This recipe makes 4 cups of enchilada sauce.

Vegetarian Enchiladas

We really liked these vegetarian enchiladas.  I've not found a canned enchilada sauce I like, so I made her red enchilada sauce.  I recommend it - it was great.  I found the enchilada recipe here.  (The enchilada sauce recipe will be in an adjacent post.)

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 12

Ingredients

• 2 cups cooked brown rice
• 1 batch homemade red enchilada sauce*
• 2 small/medium sweet potatoes , peeled and chopped into small pieces
• 2 Tablespoons olive oil
• salt and freshly ground black pepper
• 1 teaspoon garlic , minced
• 1 bell pepper , diced (any color you like)
• 1/4 cup onion , chopped
• 15 ounce can black beans , drained and rinsed
• 10-12 large flour tortillas (or whole wheat)
• 2 cups cheddar cheese , divided
• fresh cilantro , Chopped (for topping)
• 1 avocado , peeled, seeded and chopped, for topping

Instructions

• Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. 
• Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic. 
• Add chopped bell pepper, onions, and black beans and toss to combine. 
• Cook for a few more minutes, until sweet potatoes are completely tender. 
• Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine. 
• Preheat oven to 350 degrees F.
• Cover the bottom of a large casserole dish with a thin layer of enchilada sauce. 
• Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. 
• Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
• Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). 
• Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
• Garnish with chopped avocado and cilantro.

Notes

Vegan enchiladas: leave out the cheese!

Additional vegetable ideas: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.

Green sauce: You can also substitute red sauce for green, if that's what you prefer.

Make ahead Instructions:  Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time.  Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container

Freezing Instructions: Make the enchiladas through step 9 (roll the filling in tortillas but don't cover them in sauce).  Cover the pan with a double layer of tinfoil and freeze for 2-3 months.  Allow the enchiladas to thaw overnight in the refrigerator.  Bake as directed.

Pasta with Sausage, Fire-Roasted Tomatoes, and Basil

This is a really flavorful dish, and really quick to throw together (especially if you have frozen, cooked sausage prepared).  This meal is yummy fresh, but actually much better the second day after the sauce has thickened and the pasta has had a chance to soak up the flavors.  I found the recipe here.

INGREDIENTS:

*1/2 pound of dry spaghetti, cooked (or your favorite pasta) (I generally use a shaped pasta)
*1 pound regular sausage, cooked and crumbled
*1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
*1 clove garlic, minced
*2 cups chicken broth
*2 Tablespoons cornstarch
*1, 15 oz. can fire roasted diced tomatoes (I always puree these because we don't like chunks)
*1 cup Parmesan cheese (I don't like cheese, so I just leave this out)
*1 cup fresh basil, snipped into little pieces (I typically use dried basil b/c I don't have fresh)

DIRECTIONS:

1. In a large pan, cook sausage and onion together, stirring often, until onion is soft, sausage is crumbled and browned and cooked all the way through.

2. In a large pot, boil some water. When it comes to a boil, add a generous pinch of salt and add your pasta to the water. Stir so it doesn’t clump together. When pasta is al dente, turn off the heat and drain most of the water.

3. Back to the sausage and onions- add the minced garlic, and cook on low for only a minute or two, being careful not to burn. (Garlic burns easily!) 

4. Mix the cornstarch with the broth until completely dissolved, then add the broth mixture to the pan. Cook on medium-high heat, stirring often, for a few minutes until sauce is thickened. Then add the can of tomatoes and stir.

5. Add the fresh grated Parmesan and the chopped basil to the sauce. Stir.

6. Drain the pasta and add it to the pot that holds the sauce. Mix together, then garnish with the more basil and parmesan. Serve warm. Enjoy!

Baked Tacos

 My family LOVED these the first time I made them and asked for seconds and thirds.  The second time the kids were all content with one.  Such is the case of cooking for kids.  Brett and I really enjoyed them both times.  As we trend meatless, I substituted cooked lentils for the ground beef in this recipe.  It was delicious!  I found the recipe here.

Delicious Baked Tacos include crunchy tortilla shells filled with a seasoned meat and bean taco filling, topped with cheese and then baked.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 20 tacos

Ingredients

• 1 pound lean ground beef (or ground turkey) (or cooked lentils ;))
• 1 small onion , chopped
• 1 Tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces tomato sauce
• 16 ounce can pinto beans , or black beans
• 20 hard tacos shells
• 1 1/2 cups shredded cheddar cheese , or your preffered kind of cheese
• 1 romaine heart , chopped
• 2 Roma tomatoes , chopped
• salsa and sour cream , for topping, optional

Instructions

• Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.
  
• Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.
  
• Preheat oven to 375 degrees F. Line two 9x13'' pans with the taco shells. 
• Spoon taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.
  
• Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.

Notes

Make Ahead Instructions: The taco meat filling can be made 2-3 days in advance (depending on the freshness of your ingredients), stored in the fridge. When ready to use, fill tacos and bake as instructed. Assembled tacos, in the shells, will keep for a few hours stored in covered in the refrigerator (the taco shells will start to soften too much if assembled for longer than a few hours before baking).

Freezing Instructions: You can freeze taco meat filling in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator, fill tacos and bake as directed.