Oreo Pudding Cookies

All I can say is yum!! These were so good, and the best part is they've stayed good for several days now, and were actually even better the second day. It's probably a good thing I'm pregnant right now because I can't eat as many as I'd really like to, not because I'm health conscience but I just feel stuffed pretty much all the time. You would think that I would learn and not torture myself by making stuff like this, but I just couldn't resist. Anyways, don't procrastinate make these ASAP!

Recipe found at thegirlwhoateverything.blogspot.com

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used the new Cookies and Cream Hershey Drops)
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Makes two dozen.

Texas BBQ Sloppy Joes

Ok so I've seen this recipe several times and never was compelled to try it, until now and I'm glad I did. Every once in awhile a sloppy joe just hits the spot and this was one of those times. This is a super easy, quick week night meal that we really enjoyed, even Parker which is always a bonus. Anyway hope you take the chance to make this..also soon to come are Oreo pudding cookies, so yummy!

Recipe found at Cassiecraves.blogspot.com

1 pound lean ground beef
1 onion, chopped
1 14.5-ounce can diced tomatoes with green chilies
1/2 cup ketchup
1 cup bottled barbecue sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 package frozen garlic Texas toast
1/2 cup shredded sharp cheddar cheese

Brown ground beef and onion until no longer pink. Drain grease, and add tomatoes, bbq, ketchup, bbq sauce, brown sugar, and Worcestershire sauce. Cover with lid and allow to simmer for 10 minutes. Meanwhile cook Texas toast as directed (you could very easily substitute regular french bread or even hoagie buns with butter and garlic salt.) Serve sloppy joe mix over Texas toast and sprinkle with cheese, and enjoy!

Rumbi Rice Bowls

These turned out so awesome! I've never used Yoshida's Sauce Marinade until now, but I'm pretty sure it's my new favorite product. I have to laugh because my friend literally just made a post on her blog about this stuff, seriously it's that good! You can use it as just a marinade, in your hamburgers, or just as a simple teriyaki chicken bowl. Anyway, if I haven't convinced you enough just to try this stuff, hopefully this recipe will push you over the edge to just go buy some. The other ingredient in this recipe that might not be something you have on hand is the chili garlic sauce, but I have no doubt you'll use it up just making this recipe over and over. It's also used in a lot of Asian dishes such as lettuce wraps. Seriously, considering how many vegetables are in this and the fact that my husband still said it was good, tells you how good this really was. Don't wait..just do it!

Recipe found at whatsonmymenu.blogspot.com and originally from favfamilyrecipes.com

1-2 T. vegetable oil
1 zucchini, cut into small chunks
4 carrots, peeled and grated, or cut into small pieces
3 celery stalks, sliced
1 1/2 c. chopped broccoli
2 c. grilled chicken, cut into bite size pieces (I just used precooked since it's not really grilling weather here)
3 c. cooked rice or Rumbi rice

Saute vegetables until crisp tender (or desired doneness.) I chose to add my chicken and sauce all into the pan and just serve over the rice, but your really suppose to let the sauce cool and just serve over top rice and veggies.

Spicy Hawaiian Teriyaki Sauce
3/4 c. Yoshida's marinade
1 tsp. soy sauce
2 tsp. chili garlic sauce (this can be found in the Asian section)
1 tsp. fresh ginger (I just sprinkled a little ground ginger)
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

In a small saucepan add Yoshida's marinade through brown sugar and cook until boiling. Meanwhile, in a separate container mix cornstarch and water and slowly add to sauce stirring constantly. Reduce heat and allow to simmer for about a minute or until slightly thickened. Allow to cool and serve over veggies and rice (or like me just make it one big stir with sauce, chicken, and veggies.)

Serving Size 347 g

Amount Per Serving

Calories 554 Calories from fat 44

Total Fat 5.0g 8%

Saturated Fat 1.2g 6%

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 556mg 23%

Dietary Fiber 4.7g 19%

Sugars 19.2g

Protein 23.1g

Vitamin A 152% • Vitamin C 49% Calcium 11% • Iron 30%

Nutrition Grade A-

* Based on a 2000 calorie diet

Rosemary Ranch Chicken

I have to admit I was a little concerned about the ranch dressing in this, but it turned out so yummy! This is definitely a new favorite chicken recipe of mine and the best part is it's so easy. I love when the weather changes and we can barbecue, no clean up, and better yet my husband cooks it! Anyway here's the slightly altered recipe from Allrecipes.com.


1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (I used 1 t. dried rosemary)
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper
1 tablespoon white sugar
4 skinless, boneless chicken breast halves cut into large chunks, or pounded out to 1/4 inch thickness

Combine first 9 ingredients and then add in chicken. Allow to marinade at least 6-8 hours. Grill 4-5 minutes on each side or until done.

Cinco de Mayo

Ok so to be honest I really don't know much about Cinco de Mayo, but it was a great excuse to get together with friends and family and have some yummy Mexican food, and to use this cute serving dish I got for my wedding that I've never been able to use until now. Anyway, to the important part..food! I made these yummy grilled chicken and chili-lime steak tacos, Mexican sour cream rice (fyi- I used about half the amount of sour cream), pineapple, and my favorite guacamole dip and to drink this super yummy limeade punch and for dessert Tres leche cake with strawberries. I got lots of compliments about the rice which I really liked, but I really loved the punch and was so sad when Frank spilled the last pitcher of it:( Everyone liked the cake as well, but I'm not sure if I'm completely sold, I think I will stick with my usual strawberry shortcake. Anyway this is kind of a lazy post where I'm just going to give you links to all of these yummy recipes, but trust me they were all really good, and all super easy which is always important!

Sweet Potato Foil Packet Taco

Ok so I've seen this recipe now several times and always had the same opinion..a little strange. Part of me thought it would be ok and the other part thought it was just a little too strange, but after seeing it pop up on several food blogs I thought it was worth trying, and I'm glad I did! The part I love the most about this recipe is that I felt like I was actually making a really healthy meal with sweet potato and spinach and even the taco meat with black beans..yum! Anyway with that said this is probably not for everyone, although Frank really like it which is saying a lot since it had so many vegetables:) and even Parker really liked it, but if your not a big sweet potato fan this is not for you because it's definitely a strong flavor in this meal. The other part I was worried about was the spinach which can sometimes be a little strong in some dishes, but I honestly didn't even notice it in there. Anyway on to the recipe, and I'm sorry because I totally forgot to take a picture but you can find it over at perrysplate.com.

3/4-1 lb ground beef
3-4 T. taco seasoning
8 oz. tomato sauce
1 can black beans, drained
3 sweet potatoes, peeled and cut into small cubes
4-5 t. butter
1 1/2 c. spinach
1 1/2 c. cheese
favorite taco toppings: salsa, sour cream, or guacamole
5-6 12-inch pieces of tin foil

Preheat oven to 425. Start by browning your hamburger and drain. Add taco seasonings, tomato sauce, and beans and set aside. Assemble your foil packets by adding a large cup of sweet potatoes, place a teaspoon of butter on top and sprinkle with a little salt. Then add a little spinach and about a 1/2 c. of your taco meat ( I made ours a little big and only made about 4, but they were 4 big servings which filled me more than I expected) top with some cheese. Fold the foil packets up by first pulling together the shortest sides and fold down, roll the two lengthwise sides in until sealed (just like making tin foil dinners or however it works for you just so it's completely sealed) Place on a rimmed cookie sheet and cook for 25-30 minutes.

Nutrition Facts

Servings 6

Amount Per Serving

Calories 253Calories from Fat 140

Total Fat 32.6 50%

Saturated Fat 18g 90%

Cholesterol 130mg 43%

Sodium 1127mg 47%

Total Carbohydrates 108g 36%

Dietary Fiber 18g 72%

Sugars 16g

Protein 60.0g

Vitamin A 806% • Vitamin C 76% Calcium 56% • Iron 53%

Nutrition Grade A

* Based on a 2000 calorie diet

FYI- the butter and cheese is what makes this so high in saturated fat if your wanting to cut back.

Steak Dinner

Sorry I've been a little out of commission lately for several reasons, but mostly because I'm pregnant! I've been going through the usual not feeling good, nothing sounding good, and just flat out too tired to care. So needless to say I haven't been testing out many new recipes and mostly just sticking with the tried and true easy staple recipes. Anyway we had steak last night with a new marinade and a fun change on mashed potatoes with roasted asparagus and broccoli for the sides and it all turned out awesome and was super easy which is most important these days. I loved the marinade, Frank had me a little scared because he said it was burned, but it was really just the basil in the marinade that just darkened, but it was delicious so I hope you enjoy!


Best Steak Marinade
Allrecipes.com

1/3 c. soy
1/2 c. olive oil
1/3 lemon juice
1/4 c. worcestershire
1 1/2 T garlic powder (I used fresh minced)
3 T. basil
1 1/2 t. parsley
1 t. pepper
1/4 t hot pepper sauce ( I used just a little shy of this, but it wasn't spicy at all so don't shy away)
1 t. dried minced garlic (honestly I think this was just mistyped and was suppose to be onion, but I just didn't add it)

Combine all ingredients and add steak. Allow to marinade over night or at least 10 hours. Grill steak.

Restaurant Style Smashed Potatoes
thepioneerwoman.com

5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces ( I used about half this amount)
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced ( I didn't have any so I made it without these)
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste
¾ cups French Fried Onions, More For Topping

Nuke or bake potatoes until you can easily poke a fork into it. I chose to nuke them and it turned out great. Add potatoes to a large bowl and mash with potato masher. Stir in remaining ingredients and serve immediately.

For a lower fat option try these Crash Hot Potatoes which also look super yummy! http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/