I know that the weather is changing and getting colder, but this treat is welcomed year round in my house! You get a cookie and ice cream, topped with whipped cream. SO, so, so good! Simple and delicious! Enjoy!
-favorite chocolate chip cookie dough-homemade or store-bought (both work just fine)
-favorite ice cream flavor (I used sea salt caramel and mint chocolate chip)
Preheat oven to 350 F.
Get you ice cream out of the freezer and let it sit on the counter.
In your muffin pan, press 1 scoop of cookie dough into each cup. Bake in preheated oven for 10-11 minutes or until slightly browned. Remove from oven and let cool completely.
Scoop some of the softened ice cream on top of the cooled cookies (still in the pan). Place immediately in the freezer. Freeze for about 2 hours or until ready to serve.
Scoop cupcakes out of the pan, top with some whipped cream and enjoy! Delicious!
Friday, October 24, 2014
Thursday, October 23, 2014
I was browsing through some food blogs the other day and came across this recipe on this blog. My mouth started watering immediately! It promised to be spicy and, if you know me, that's a big weakness of mine. :) I immediately fit it into my meal calendar, of course! Following the original recipe, the sauce itself was nice, but it tasted more like a really delicious ranch. So I went to work and tweaked it to my liking. This version sure has the kick I was looking for and it is simply delicious! You can serve it with some delicious fried chicken, pork, steak, salads, etc. It's quite versatile. Enjoy!
-1 cup mayonnaise
-2 Tbs spicy brown mustard
-2 Tbs horseradish sauce
-1 clove garlic, peeled
-1 tsp ground black pepper
-1/4 cup white vinegar
-1/4 tsp salt
-1 tsp cayenne
Place all ingredients in blender. Process until nice and smooth. Pour into container, cover and refrigerate at least 1 hour before serving. Enjoy!
Recipe inspired from here.
Wednesday, October 22, 2014
Simply delicious! It also has the right kick for me. :) I know you'll enjoy this yummy chili. This recipe makes a lot of chili. If you can't eat all of it, simply portion it and freeze it. I sometimes, portion mine into large ziplock bags and freeze it for up to 6 months. It keeps very well, it thaws out nicely and the great flavors are still there. Enjoy!
-2 lbs extra lean or lean ground beef
-1 medium onion, finely chopped
-2 (15 oz each) cans dark kidney beans, rinsed and drained
-2 (15 oz each) cans black beans, rinsed and drained
-2 (15 oz each) cans pinto beans, rinsed and drained
-1 (29 oz) can corn, drained
-1 (14.5 oz) can petite diced tomatoes, undrained
-1 (10 oz) can diced tomatoes with green chilies, undrained
-1 1/2 cups original V8 juice
-2 (1 oz each) envelopes ranch salad dressing mix
-2 (1.25 oz each) envelopes taco seasoning
-toppings such as shredded cheddar cheese, sour cream, corn chips, etc
In a large skillet, cook the ground beef and onion until meat is no longer pink. Transfer mixture and all juices into your large slow cooker.
Add remaining ingredients, except for toppings. Give it a good stir. Cover and cook on low for 5 hours.
Ladle into bowls, tops with preferred toppings, if desired, and enjoy!
Tuesday, October 21, 2014
This is a nice variation to the regular banana bread. It's moist and delicious! Enjoy!
-3 medium very ripe bananas, mashed
-2 large eggs
-1/3 cup canola or vegetable oil
-1 cup sugar
-1 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-2 cups flour
-1 cup grated carrots
-1/2 cup chopped walnuts or pecans (either one works just fine)
Preheat oven to 350 F. Coat a 9x5 loaf pan with baking cooking spray. Set aside.
In your mixer's bowl, whisk the bananas, eggs and oil. Mix until smooth. Add the sugar, baking soda, salt and cinnamon. Mix well. Add the flour, 1/2 cup at a time and mix until well incorporated. Stir in the carrots and walnuts.
Pour into prepared pan. Bake in preheated oven for 55-60 minutes or until toothpick comes out clean.
Remove from the oven and cool in pan for 10 minutes. Transfer to wire rack and let cool completely. Slice and enjoy!
Monday, October 20, 2014
This is another quick and delicious meal for a busy night. Enjoy!
-2 Tbs vegetable oil
-2 chicken breasts, skinless, boneless, cut into bite-size chunks
-1 green bell pepper, seeded and cut into small strips
-1 small onion, finely chopped
-1/2 cup Sweet Baby Ray's barbecue sauce
-about 2 cups shredded fiesta cheese blend
-6 flour tortilla, burrito size
-toppings such as: shredded lettuce, chopped tomatoes, sour cream, etc
Heat oil in large skillet. Add the chicken, bell pepper and onion. Cook until chicken is no longer pink. Add the barbecue sauce. Stir well and cook for a couple of minutes. Remove from stove.
Sprinkle some cheese down the center of each tortilla. Top with some chicken mixture. Fold the sides and ends.
Coat a skillet with some cooking spray and heat up. Add a wrapped burrito and cook for a couple of minutes on each side, or until golden brown.
Place burrito on plate and top with desired toppings. Enjoy!