Mint Cookie Bars

These cookie bars are a perfect addition to any dessert buffet or for a sweet treat after dinner.  It is a classic sugar-cookie dough for the base and then minty nonpariels are added into the dough before baking.  And the colors of the non-perils are just sooooooooo pretty and springy!

Mint Cookie Bars

Yields 24 Cookie Bars

Ingredients:

3/4 Cup Unsalted Butter, room temperature

1.5 Cups Granulated Sugar

3 Eggs

2 Teaspoons Vanilla

3 and 3/4 Cups Flour

3/4 Teaspoon Salt

1/4 HEAPING Teaspoon Baking Soda (or 1/4 and 1/8th teaspoon)

2 Cups Mint Nonpariel Candies (small size)

Directions:

1.  Preheat the oven to 375F.

2.  Cream the butter and sugar together until fluffy. 

3.  Add the eggs, one at a time, mixing well after each addition. 

4.  Meanwhile, mix the dry ingredients together in a separate bowl. 

5.  Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

6.  Stir in the minty candies.

7.  Press into a greased 9x13 cake pan and bake at 375F for 10-15 minutes.

Thai Chicken Pizza

Here is a tasty twist on pizza!  If you have never had sweet Chili Sauce, it is a translucent, reddish-colored sauce that is sweet with a mild hot pepper flavor.  It is not very spicy, but flavorful.  This is what is used for the sauce on this pizza.   Enjoy :)

Thai Chicken Pizza

Serves 3-4

Ingredients:

1 Pre-Made Pizza Crust

1/3 Cup Sweet Chili Sauce*

1 and 1/2 Cups Mozzarella or Pizza Blend Cheese

1-2 Cups Chicken, Cooked and Cubed or Shredded

1/3 Cup Red Onion, Diced

1/3 Cup White Onion, Diced

1/3 Cup Green Onion, Sliced

1/2 Cup Chopped Peanuts

1 Tablespoon Cilantro

Instructions:

Step 1:  Prepare the crust as directed on the label.  If it needs to be pre-baked before adding the toppings, pre-bake it.  If not, move to Step 2.

Step 2: Assemble the Pizza!  Spread the Sweet Chile Sauce evenly over the crust - leave about 1/4 inch of naked crust on the edges. Sprinkle with cilantro. Top with 1 cup of the cheese.  Then, add the chicken and onions.  Next, sprinkle on the peanuts and top with remaining 1/2 cup of cheese.

Step 4:  Bake according to crust directions on the packaging.

Enjoy!

*Note - we prefer Mae Ploy Sweet Chilli Sauce

Magic Coconut Custard

I love this recipe from Land O Lakes.  It is so super easy to make!  The original recipe calls for you to place it in a pie pan, I like to make it in a square 9x9 pan . ..it's easier to cut and serve.  And because my family loves coconut, I add a bit of coconut extract to the batter as well.  You can view the original recipe here.  Below is my version.  I have also double this recipe before and baked in a 9x13 pan to serve a crowd on a holiday. 

Magic Coconut Custard

Serves 9

Ingredients:

2 Cups Half & Half

1 Cup Sweetened Flaked Coconut

3/4 Cup Sugar

1/2 Cup All-Purpose Flour

3 Tablespoons Butter, Melted

4 Large Eggs

1/2 Teaspoon Vanilla

1/2 Teaspoon Coconut Extract

Step 1:  Heat oven to 325°F. Grease and flour 9x9 inch square pan; set aside.

Step 2:  Place half & half in 5-cup blender container; add all remaining ingredients.  Cover and blend at medium speed 1-2 minutes or until well mixed.

Step 3:  Pour egg mixture into prepared pie pan.  Bake 40-50 minutes or until knife inserted in center comes out clean.

Step 5:  Serve warm or chilled.  Store in the refrigerator.

Note:  My family enjoys this topped with whipped cream.  Land O Lakes suggests serving it with fresh fruit and a sprinkle of nutmeg.  

Tuna Hot Dish

Here is my spin on a Midwest favorite:  Tuna Hot Dish.  Egg Noodles, tuna, creamy sauce spiked with Parmesan cheese and peas.  This is a classic comfort food for most!

Tuna Hot Dish

Serves 6-8

Ingredients:

1/2 LB Egg Noodles

1 Small Onion, Diced Fine

2 Cans Cream of Mushroom Soup

1 Cup Milk

3 Cans Tuna, Drained

1 LB Frozen Peas, Thawed

1 Teaspoon Black Pepper

2/3 Cup Parmesan Cheese

1/2 LB Potato Chips, Crushed

Step 1:  Prepare the egg noodles according the package.  Once cooked, drain.

Step 2:  While the noodles are cooking, preheat the oven to 375 degrees Fahrenheit.  Grease or butter a 9x13 baking pan or casserole dish.  Set aside.

Step 3:  In a large bowl, mix together the onion, the cream of mushroom soup, milk, tuna, peas, pepper and Parmesan cheese.  Add the cooked and drained noodles to the bowl and stir together.

Step 4:  Pour the contents of the bowl into the prepared pan.  Top with crushed potato chips.  Place in oven (uncovered) and bake for 30 minutes or until thoroughly heated through.  Serve hot.

Edible Eyes

Halloween.  I think there are two types of people out there when it comes to Halloween:  those that love all things creepy and gross . . .and those that don't.  My hubby falls into the second category.  Me, more of the first (as long as it isn't too creepy or super scary).  And of course, what kid doesn't love Halloween?  Our teenager absolutely loves it - and for several years now, she has been making Halloween treats to hand out to all of her friends.  This year I helped her make candy eyeballs.  We'll just say the hubby wasn't so excited about them.  I brought a bowl of them to work and they were a huge hit.  And remember, take two . . .they usually come in pairs ;)

Edible Eyes

Makes Several

Ingredients:

Candy Melts or White Chocolate

Candy Eyes

Special Tools:

Round Candy Molds

Step 1:  In a microwave safe bowl, add some candy melts in the color of your choice and melt on low in the microwave for 30 seconds.  Then, stir well.  If they are not melted yet - go another 30 seconds.  After that, stir again.  Do not over cook - it will burn.  You just want them melted enough to be liquidy.  Optional:  after the candy is melted, place into a baggie or piping bag, close and snip the tip - this helps with the next step.

Step 2:  In the bottom of the round molds, place a candy eye.  Then, top with melted candy. Place the molds in the fridge or freezer for about 10-15 minutes - until the eyeballs are set.

Step 3:  Once the candy is hardened, remove from the molds.  They should pop right out by tipping them upside down and giving the cavity a tiny squeeze.  

Cookies ‘n Cream Cheesecake Mousse

This is pure decadence.  You will be tempted to eat the entire batch.  No doubt on that.  This mousse is made with cream cheese and Oreos and whipped topping and everything that makes life awesome!!!!  Okay, well . . .maybe not everything that makes life awesome.  Just almost everything.  Make this now.  Just do it.

This recipe is an original from here.  This lady is phenomenal.  She has one of my most favorite blogs.  

Cookies 'n Cream Cheesecake Mousse

Serves 6

Ingredients:

1 - 8 Ounce Block Cream Cheese, softened

1/3 Cup Sugar

1/2 Cup Marshmallow Fluff

1 Teaspoon Vanilla Extract

8 Ounces Frozen Whipped Topping, thawed

15 Oreo Cookies

Maraschino Cherries for Garnish

Instructions:

Step 1:  Take 6 Oreos and set them aside - they will be used for garnish.  With the remaining 9 Oreos, break them up into about four pieces each and set aside.  

In a medium sized mixing bowl, combine cream cheese and sugar.  Using an electric mixer, beat on medium-high speed until light and fluffy.

Step 2:  Add in the marshmallow fluff and vanilla extract and beat until well combined.

Step 3:  Add in the broken-up Oreos and mix until combined.  

Step 4:  Add in the whipped topping and beat until creamy and smooth.

Step 5:  Distribute the mousse between 6 dessert dishes.  Garnish with a whole Oreo and a maraschino cherry.  Serve immediately.

If you wish to make ahead, do not garnish until you serve it.  Cover the mousse tightly with plastic wrap and store in the fridge.

Parmesan and Chive Crusted Pork Chops

Here is a super simple recipe for pork chops.  In fact, it's so simple that I don't even measure out the ingredients!!  These always turn out delicious.

Parmesan and Chive Crusted Pork Chops

Serves:  4-6

Ingredients:

4-6 Pork Chops (about 1.5 pounds)

Dijon Mustard

Parmesan Cheese

Chives

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Spray or grease a baking sheet.

Step 2:  Place pork chops on the baking sheet.  Top each pork chop with a little mustard and spread to cover the top of the chop.  Sprinkle about a tablespoon of Parmesan cheese on each chop.  Now, add about a tablespoon of chives to the top of each chop.

Step 3:  Place chops in the oven.  Bake for about 1/2 hour - until the chops are cooked through.  This may vary in time based on how thick your chops are.  Pork is done when it reaches 145 degrees Fahrenheit for the internal temp.

Enjoy!

Gummy Candy

Here is a completely delightful recipe for gummy candy.  I've always to try making it - but the time just never seemed right.  Until today.  I had all ingredients on hand  - and one was a fun flavor:  watermelon!  With just three simple ingredients - it was go-time.  Super simps.  Such a fun treat for the kids.

Gummy Candy

Yield:  About 1 Cup of 'gumdrop' sized candy

Ingredients:

1 package of Jell-o, flavor of your choice

2 packets of Unflavored Gelatin

1/2 Cup Cold Water

Sugar for Dusting (optional)

Silicone Molds

Step 1:  In a small saucepan, add the 1/2 cup cold water.  Place on stove and turn burner on low.

Step 2:  Add the Jell-o and unflavored gelatin to the water.  Stir slowly and gently until all the granules dissolve.  Be sure to do this over a relatively low heat so that the gelatin can fully dissolve.

Step 3: Carefully pour into a candy or silicone mold of your choice.  I had an ice-stick mold that I used.  Fill the cavities and carefully place the filled mold into the fridge or freezer for 15-30 minutes, or until set.

Step 4:  Remove from the tray and serve.  Because I had used a stick-shaped mold, I cut mine into bite-sized pieced before dusting with sugar.

If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Optional:  After un-molding the gummies, you dip them in regular granulated what sugar if you please.  Or, for sour gummies, you can dip them in combo of citric acid and sugar.

Storage:  If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Note:  I made two separate batches:  one orange and one watermelon.  

Refrigerator Cucumber Pickles

Here is a very, easy delicious recipe for Refrigerator Cucumber Pickles.  Perfect for those who don't have a garden with cucumbers and for those who don't want to can or put-up pickles.  Rather, this recipe can use store-bought cucumbers and is a cinch to make.  In fact, you don't even need to peel them . . .but's it's okay if you do.  It is totally up to you!  The hardest part is actually letting them set for a day before eating them!  

Refrigerator Cucumber Pickles

Serves Several

Ingredients:

7 Cups of Thinly Sliced Cucumbers (about 3 average-sized cukes)

1 Tablespoon Salt

2 Cups White Vinegar

2 Cups Sugar

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Cup Thinly Sliced White or Yellow Onion

1 Green Bell Pepper, Diced (optional)

Step 1:  Mixed the cucumbers with the 1 Tablespoon of salt.  Cover with water and let stand for 4 hours.

Step 2:  While the cucumbers are hanging out, you can make the brine.  In a sauce pan, heat the vinegar and sugar until it's dissolved.  Once dissolved, add the mustard seed, celery seed, onions and green pepper.  Stir to combine.  Set aside to let cool.  

Step 3:  After the cucumbers have sat for 4 hours, drain and rinse them.  Place back in the bowl and pour the brine over the cucumbers.  Cover tightly and keep in the fridge.  Let sit overnight or for a day before serving.

Step 3 Alternative:  After the cucumbers have sat for 4 hours, drain and rinse them.  Pack them as best you can into pint-sized mason jars (or larger).  Really be sure to pack them in, if you don't super-pack them in, you won't have enough brine!  Once the cukes are in the jars, ladle the brine into the jars - making sure to fill them to the top so that the all the cukes are covered in the brine.  Cover with the lid and store in the fridge.

These pickles usually last a couple weeks in the fridge. . . .providing you don't inhale them right away!

Baked Lemon Pepper Cod & Roasted Tomatoes

Let's just say that I love sheet-pan dinners.  Not familiar?  A sheet-pan dinner is where everything for the meal is cooked on one sheet-pan in the oven.  When it's done, you place the sheet-pan on the table and serve from it.  Super easy.  And easy clean up too.  In this particular one, you take cod fillets and season them generously and then surround them with grape tomatoes.  The fish is tender yet delicate and meaty while the tomatoes offer a sweet acidic balance to the meal.

Baked Lemon Pepper Cod & Roasted Tomatoes

Serves 4-6

Ingredients:

1 and 1/2 Pounds Cod Fillets (boneless and thawed or fresh)

2 Pints Cherry Tomatoes

1 Tablespoon Nature's Seasoning

1-2 Tablespoons Lemon Pepper Seasoning

1/4 Cup Olive Oil

Cooking Spray

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Spray a large baking pan with pan spray.  Set aside.

Step 2:  Prep the grape tomatoes by washing them.  You can leave them whole, but I prefer to cut them in half.  Set aside.

Step 3:  Center the fish fillets on the baking pan.  Place the tomatoes around the fillets (it's okay if they touch the fish . . .just don't put them on top of the fish).  

Step 4:  Drizzle the olive over the tomatoes and fish.  Season the tomatoes with the Nature's Seasoning.  Season the fish with the lemon pepper.  

Step 5:  Place the sheet, uncovered, into the oven and bake for roughly 15 minutes.  When the fish is done, it will flake easily with a fork.  

Enjoy!

Popovers

You don't need to go to a fancy restaurant next time you are craving a delicious popover - just make this recipe instead!  You'll save yourself a little cash instead of eating out and still be left wanting more popovers.  No lie.  You can't have just 1.  This recipe is very easy to make - the key is to way over-grease your muffin tin.  

Popovers

Yield: 12

Ingredients:

1 and 1/2 Cups All Purpose Flour

3/4 Teaspoon Salt

1 and 1/2 Tablespoons Melted Butter

1 and 1/2 Cups Milk

3 Large Eggs, Slightly Beaten

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  

Step 2:  Grease the heck out of  a muffin tin.  Grease like you've never greased before!

Step 3:  In mixing bowl, whisk together the salt and flour.  Add the remaining ingredients and stir together until just combined.

Step 4:  Disburse the batter among a 12-cup muffin tin.  Place in the preheated oven and bake for 1 hour.

Step 5:  Remove from the pans and serve warm.  

Oven BBQ Pork Steaks

All the credit for this one goes to The Hubbs!   I came home from the j-o-b to find this in the oven, baking away.  It was sooooooooooooo good . . .very tender and absolutely sweet and delicious.  Best BBQ I've had in a long time.  I imagine this sauce would be good on other items too.  If you cannot find pork steaks, pork chops will be a great substitute.

Oven BBQ Pork Steaks

Serves 4

Ingredients:

2-4 Pork Steaks

1/2 Cup Ketchup

1/2 Cup Brown Sugar

1 Teaspoon Low Sodium Soy Sauce

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Worcestershire Sauce

Liquid Smoke - just a couple drops

Garlic Powder

Onion Powder

Nature's Seasoning (or Salt and Pepper)

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Spray a baking sheet or pan with nonstick spray.

Step 2: Place the pork steaks onto the baking sheet.  Season with Nature's Seasoning.  Sprinkle with garlic powder and onion powder.

Step 3:  In a bowl, mix together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and liquid smoke.  Pour over the steaks. 

Step 4:  Place in the pan into the oven and bake for 1 hour.  If making chops instead of steaks, you may need to decrease the baking time.

Cracked-Top Jello Cookies

Summertime.  We have a love-hate relationship.  I hate heat and humidity and sometimes even sunshine.  But I really do love the longer days and not wearing a coat.  As a child, I usually hid in the basement where it was cool and dark until the evening hours (my parent's house did not have air conditioning).  Then, in the cooler hours, I would go for long bike rides, hang out with friends and enjoy life.  One of the summertime staples that helped me through those long, dreaded, high humidity days - were these cookies.  They are definitely a summertime cookie - fruity, sweet and slightly tangy.  You can use any flavor Jello you want - experiment with your favorites!  I made a batch of orange ones and a batch of cherry lemonade as well.

Cracked-Top Jello Cookies

Yield: 3 - 4 dozen, depending on the size

Ingredients:

1 Cup White Sugar

1/2 Cup Brown Sugar

1 Cup Shortening

1 Egg

1 Teaspoon Vanilla

2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Cream of Tartar

1/2 Teaspoon Salt

1 Small Package of Jello
Food Coloring (optional)

Step 1:  Preheat the oven to 325 degrees Fahrenheit.  Prepare your cookie sheets by greasing them.

Step 2:  In the bowl of a mixer, cream the sugars and shortening.  Add the egg and mix well.

Step 3:  Add the remaining ingredients and mix until incorporated.  Please note, the food coloring is optional.

Step 4:  Roll dough into a 1-inch balls.  This cookie dough is a bit more dry than a usual cookie, so make sure you really roll them well. DO NOT FLATTEN THEM.  

Step 5:  Bake for 13-15 minutes.  Remove from oven, remove cookies from the baking sheet and place on cooling rack.  Let cool.  

Can't help being overwhelmed with emotion each time I see my mother's handwriting!

Easy Clams Linguine

Mmmmm....a delicious, garlicky bowl of pasta  that will leave you slurping up the extra sauce from the bowl.  Very easy, amazingly delicious.

Easy Clams Linguine

Serves 4

Ingredients:

3 Cans of Minced Clams with Juice

3 Tablespoons Olive Oil

3 Tablespoons Butter

1/2 Cup Onion, Finely Diced

4 Cloves Garlic, Minced

1/4 Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Lemon Juice

1 Teaspoon Oregano

1 Tablespoon Basil

1 Tablespoon Old Bay Seasoning

1 LB Linguine, Cooked

Parsley to Serve

Parmesan Cheese to Serve

Step 1:  In a large pan, melt the butter and add the olive oil.

Step 2:  Add the garlic and onion to the pan.  Cook until the onion is soft, but not browned.

Step 3:  Add the lemon juice, crushed red pepper, oregano, basil and Old Bay.  Stir until combined.

Step 4:  Add the clams with juice.  Simmer for 5 minutes.

Step 5:  Pour the sauce over the cooked linguine.  Top with a little parsley and serve with Parmesan cheese.

Amazing.

Balsamic Glazed Asparagus

Delicious, tender asparagus glazed in a sweet, tangy sauce made of butter and balsamic vinegar.  What could be more tasty?  The earthy and bold flavors go perfectly with a tender, juicy steak.  You can thank me later.

Balsamic Glazed Asparagus

Serves 4

Ingredients:

1 Pound Asparagus, cleaned and trimmed

1 Tablespoon Low-Sodium Soy Sauce

1 Teaspoon Balsamic Vinegar

2 Tablespoons Butter

1 Tablespoon Olive Oil

Salt and Pepper

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  

Lay out the asparagus on a baking sheet and drizzle with the olive oil.  Sprinkle with salt and pepper.

Step 2:  Place baking sheet with asparagus in the oven and roast it for 12-15 minutes or until desired consistency.

Step 3:  While the asparagus is in the oven . . . on the stove top in a small saucepan, combine the soy sauce, butter and balsamic vinegar.  Cook over medium heat, stirring occasionally, and then turn to low once the butter has melted.

Step 4:  After the asparagus has been pulled from the oven, place on or in your serving dish of choice and pour the sauce over the asparagus.  Serve!

Almond Shortbread Bars

These rich and tasty little treats are so good that you will find yourself looking for reasons to walk into the kitchen and sneak one when no one is looking.  And don't even think that no one saw you.  Because, as soon you exit the kitchen - one of your kids will be standing there...looking at you...and asking what you are eating and if they can have some.  And then you say "noooooooooooo . . .mama was just drinking a glass of water...."  Seriously.  These are so buttery and melt in your mouth - perfect with a cup of coffee or tea - or even by themselves.  They are deliciously yummy and completely melt in your mouth with each buttery-almond bite.  It's hard to eat just one because they are just that good!  

Almond Shortbread Bars

Yield:  16

Ingredients:

1 and 1/2 Cups Flour

3/4 Cup Butter, softened

1/3 Cup Powdered Sugar 

12.5 oz. Can of Almond Filling

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  

Step 2:  In the bowl of a mixer, add the butter, flour and powdered sugar.  Mix until very well blended and crumbly.

Step 3:  Reserve about 1/3 of the dough from Step 2 and set aside.  With the remianing 2/3s of dough - press it into a 9x9 square baking pan.  Try to make the layer as even as possible, but it certainly does not need to be perfect!

Step 4:  Place the pan in the oven and bake for 20 minutes.  Remove from the oven.  Let cool slightly for about 5 minutes.  Make sure to leave the oven on during this time.

Step 5: It's now time to spread the Almond Filling onto the shortbread crust.  I found that the easiest method to do so was to scoop dollops of the filling from the can and place onto the crust.  Then, with an offset spatula - gently, very gently, spread the filling across the shortbread crust.  The crust is very delicate - so be gentle.  It will so be worth it!

Step 6:  Once the filling has been spread on the crust, take the remaining dough and crumble it on top of the almond filling.  Return the pan to the oven and bake for an additional 25 minutes.  

Step 7:  Remove from the oven and let cool completely before cutting and eating.  

Cream Cheese Candies

These Cream Cheese Candies are the perfect confection to place in a candy dish or use as little favors for events.  They are easy to make, use only a few ingredients and are completely delightful.  They are sweet, melt in your mouth and highly addictive.  Some people refer to them as 'mints' . . .but they really aren't mints unless you flavor them with mint.  Regardless of the flavors you use, they will be a huge hit! And just think of the gift/favor possibilities . . .Valentine's Day, Easter, Christmas . . .place them a cute mason jar with some ribbon and viola!  

In the picture below, I feature two flavors:  Saskatoon Berry (pink) and Almond (yellow).

Cream Cheese Candies

Serves Many

Ingredients:

8 oz Cream Cheese

5 Cups Powdered Sugar

1 Teaspoon Flavored Extract of Your Choice (Example:  Almond, Mint, Strawberry, or Cinnamon etc)

A few drops of Food Coloring (to coordinate with the flavor)

Waxed Paper or Parchment Paper

Granulated Sugar (optional)

Step 1:  In a large bowl, add the cream cheese and beat with a mixer until smooth.  This is an occasion where you may want to use your big mixer (like a Kitchenaid stand mixer).

Step 2:  Add the extract, food coloring and half of the powdered sugar to the bowl.  Beat again until well combined.  

Step 3:  Add the remaining powdered sugar and beat until well combined. Taste a small bit and adjust flavor and food dye as needed.

Step 4:  Line two large cookie pans or sheet pans with waxed paper or parchment paper.  Use your hands to take pinch off a small bit and shape into your desired shape.  A few ideas:

• Roll into a small ball and then flatten with a fork (as pictured below).
• Use a rubber/silicone candy mold - sprinkle the mold with a bit of granulated sugar first and then press the dough into the mold.  Remove the excess and pop the candy out onto the waxed paper.  I used a star mold for some that I made (see picture above)
• Roll some dough into a long, rope.  Make it about the circumference of your pinkie finger.  Then, with a knife - cut into 1/2 inch pieces.  Separate the pieces. These will look like tiny little pillows (not pictured).

As you are creating the shapes, place them onto the lined trays into a single layer to air dry.  You will want to let them dry for several hours (overnight on the counter works great!).  Or, you can expedite the drying process by placing them in the refrigerator for 4-6 hours.  

Step 5:  To serve, place them in a candy dish and let guests help themselves :)  These are perfectly fine sitting out in the air for about 24 hours.  Or, package them up for gifts.    

For long-term storage - place them in an airtight container in the fridge and they will last about 2-3 weeks.  As well, they can also be frozen for later use (if doing so, place in container single layered, with waxed paper between the layers of candies before freezing).  

Peanut Butter, Chocolate Chip Mug Cake

I have this new addiction.  Same old flavors . . .new creation:  Peanut Butter, Chocolate Chip Mug Cake.  Cooks in 1 minute via the microwave and is only 4 ingredients.  Yes, it's true.  1 minute, 4 ingredients.  You can thank me later.

Peanut Butter, Chocolate Chip Mug Cake

Serves 1

Ingredients:

1 Egg

1/2 Teaspoon Vanilla 

1/4 Cup Peanut Butter (or 4 Tablespoons)

1-2 Tablespoons of Semi Sweet Chocolate Chips

In a microwave safe mug, add the egg, vanilla and peanut butter.  Stir until well combined.  I use a fork, it tends to break up and mix the ingredients very well.  Once well combined, stir in the chocolate chips.  Microwave for 1 minute.  Cool a few minutes before eating - just so you don't burn your tongue.  Enjoy!

Please Note:  In the above photo, I used a very large, over-sized coffee mug.  If this were made in a regular-sized coffee mug, it would puff up while cooking up to the rim!

Roasted Garbanzo Beans

Healthy Snack Alert!  High in fiber, fills you up and it's yummy.  Back in my food retail management days . .sometimes we had garbanzo beans on the menu (aka chickpeas).  If there was a lot leftover, I'd roast them up for the staff with a drizzle of oil . . .so easy!  I'd pop them in the oven and boom!  A few minutes later - a tasty, crunchy snack for the people who made my job easier.  

I found myself craving these the other week . . .I think it was all the upcoming food ads for the Superbowl and recipes and such.  I'm not a huge snack or munchy person.  However - all those ads in magazines and online for Superbowl this cracker and Superbowl that cracker . . .left me wanting something munchy.  So, I revived this oldy but goody recipe.  

It is so easy to make . . and they are great right out of the oven.  If you don't devour them right away, you can store them in an airtight container for up to a week.  However once stored - they tend to lose their crunch.  They are still amazingly delish . . .just not crunchy.  

Still not sold?  Well, let me tell you this:  I don't even really like garbanzo beans.  For real.  If they are in a soup or salad etc etc . . .I pick them out and avoid them like the plague.  I find the taste and texture completely vial.  However, something about roasting these  . . .completely turns them into something magical and yummy.  True story.

Roasted Garbanzo Beans

Serves Several as a Snack

2 (15.5 oz) Cans Garbanzo Beans

2 Tablespoons Olive Oil

1 Tablespoon Seasoning Blend of Your Choice (I like Nature's Seasoning)

Step 1:  Preheat oven to 400 degrees Fahrenheit.

Step 2:  Open up the cans of beans and drain them in a colander.  Rinse them well.  Then, you will want to dry them.  An easy way to do this is to line a baking sheet with a clean kitchen towel or some paper towels and pour the beans onto the towel(s).  By using a rimmed baking sheet - it will help prevent the beans from rolling around and escaping to the floor.  Once on the towel(s), rub them with the towels to remove the excess water.  

Step 3:  Remove the towel(s) from the baking sheet and leave the beans on the baking sheet.  Drizzle with the olive oil and give the beans a good stir with a spatula to get them coated.

Step 4:  Place in the preheated oven and bake for 45 minutes . . . until dark brown.  Remove from oven and sprinkle with the seasoning of your choice.  Be sure to let them cool long enough so you don't burn yourself eating them.  Enjoy!

Beer Bread

Why would anyone buy beer bread mix from a retailer when it is so easy to make?  Seriously, it is crazy easy to make yourself.  No lie.  Just a few simple ingredients . . .and voila!  Beer Bread.  Great with soups, stews, dips etc etc etc.  Or by itself . . .with a thick layer of butter.  Just sayin'.

Beer Bread

Yield:  1 Loaf

Ingredients:

3 Cups Self Rising Flour

1/4 Cup Sugar

1 and 1/2 Cups Beer (12 oz)

4 Tablespoons Butter, melted and divided (3 TB + 1 TB)

Step 1:  Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.

Step 2:  In a bowl, mix together the dry ingredients:  the flour and sugar.  Once blended, add in 3 tablespoons of the melted butter and the beer.  Stir until mostly smooth (don't worry about having it a little lumpy).

Step 3:  Pour the the batter into the prepared bread pan and spread out evenly.  Drizzle with the remaining 1 tablespoon melted butter on top of the batter.

Step 4:  Place the filled bread pan into the preheated oven and bake the bread for 45 to 50 minutes, until a toothpick inserted into the top of the loaf comes out clean.  

Step 5:  Remove the bread from the oven and let cool for 5 minutes.  Then, turn it out of the pan and let it finish cooling on a rack.  Once cooled, slice and serve!

I prefer a good dark beer and used Guinness for this recipe.  But, use what you like for beer.