Bbq Chicken Pizza

You know the age old question....if you were stuck on a deserted island....what three things would you bring....

well besides a boat....so I could actually get off the island....I would have to put a lifetime supply of BBQ and Pizza up there as part of my "top three" things.....Then.....one night....back in the early 2002....I was introduced to something spectacular....that would not only shake up my limited culinary box....but also allow me to combine two of my three "island" things.....and leave room for a new third item.....

a lifetime supply of chocolate....

GENIUS!

This finger licking, napkin needing, delicious pizza....will shoot anyone to the top of their cooking game, and it's so stinking easy!!!!


Ingredients


or as Teresa from the RHONJ likes to say....."ingredients-es"

1 lb  skinless chicken breast halves
(best to get the thin sliced chicken breasts)

1 1/3 C. purchased bbq sauce
6 oz. shredded Gouda cheese
6 oz. crumbled Feta cheese

16 oz. purchased Pizza Crust
(I like Boboli)

1/2 medium purple onion sliced into rings
1/4 C. fresh Cilantro


Directions


in a large resealable bag, combine the chicken breasts with half of the bbq sauce (2/3 C.) Marinate in the fridge anywhere from 4 hours to overnight.

Preheat oven to 450 degrees

heat grill pan to medium high.  Cook chicken flipping on each side to cook evenly.  Cook 15-20 minutes, or until juices run clear, and chicken is no longer pink.  Cut chicken into small pieces.

Spread the remaining 2/3 C. bbq Sauce onto purchased pizza crust.  Sprinkle with Cheeses, top with onion and chicken.  Place pizza in oven, and cook for 12-15 minutes.

Remove Pizza from Oven.  Sprinkle with fresh Cilantro.

Not Your Mama's Margarita Cupcakes

Stop the Presses....

You're taste buds will NEVER be the same after this post.....

Last week, I had the immense pleasure in partaking in bunco group's annual Drunko game.  This usually is played around a gorgeous pool...on a warm summer evening.  Tiki torches are burning, the harmonious sounds of Jimmy Buffet playing in the background....

some hunky husbands/bartenders, to cater to our every whim....

and since I'm obsessed with Themes.....I had to bring a little sumthin sumthin...that screamed "drunko"

so why not combine my love of Cupcakes.....with one of the best summer drinks in THE universe....

FANTASTICO!!!

Before I could say "guardar uno para el chef"

translation: "save one for the chef"

my bunco playing friends had snagged them all....only leaving me with a few crumbs...a lime wedge...and plenty of "oh my god"...and "those ROCKED"

The only other downside, besides not being able to partake in the overload of yumminess....

was trying to explain to my 4 year old, why he couldn't lick the batter.....

I could just imagine explaining to my husband, why our son was completely ripped....singing a bad rendition of the elmo song, and calling him stud....

Margarita Cupcakes

Ingredients

Cupcakes
1 box white Cake Mix
8 oz. liquid Margarita Mix
2 oz. tequila
1 oz Grand Marnier
3 egg whites
2 Tbs. vegetable oil
1 Tbs. grated lime zest

Lime Buttercream Frosting:
8 Tbs. softened butter
8 oz softened cream cheese
Juice from 2 Limes
1 Tbs Margarita Mix
1 tsp lime zest
5 Cups confectioners sugar
cane sugar
Fresh limes

DIRECTIONS

1. Preheat oven to 350º and prepare muffin pans.

2. Combine margarita mix, tequila, and Grand Marnier in a large measuring cup and stir well.

3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mix from step one.  beat with an electric mixer on low to medium speed for approximately 2-3 minutes.

4. Spoon the batter into prepared muffin pans. Fill each cup about 2/3 full.

5. Bake at  350º for 20 – 25 minutes or until toothpick inserted into the center of a cupcake comes out clean. (Make sure you check the baking temperature/time on the back of the cake box, some times/temps may vary)

TRICK:   Place your pan of cupcakes in the freezer as soon as you remove them from the oven.  Leave in the freezer 20-25 minutes.  This will stop the cooking process immediately, and will create a super moist cake.  

Icing:

6. In a large mixing bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.

7. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.

8. Spread icing generously on each cooled cupcake or use a pastry bag to frost. Let the cupcakes sit for 5 minutes then roll edges of each cupcake in the cane sugar to give it a salt rim...and garnish with your lime wedge.

In The Kitchen: Red Leaf Salad With Creamy Buttermilk Dressing

Now if you have noticed....which I have to admit I didn't, until it was so graciously pointed out to me recently, that I have a Carb problem....well, I don't think it's a problem, but my nutritionist at the Y, does, my thighs do, and well....those adorable size 6 hot pants that I haven't been able to wear since 2007 do as well. It finally hit me, that maybe my love affair with carbohydrates, is bordering on stalking charges, when I saw that ALL of my In the Kitchen Recipes thus far have some sort of Carb lovingly included....But Lord they are so stinking good, how could I NOT share? right? Or so I keep telling myself....

I decided this week in honor of a New Year, my New (though somehow repetitive) Resolutions....and my size 6 Hot Pants, I would share a recipe that doesn't involve carbohydrates.....it wasn't until after I made this amazing dish, that I looked at the nutrition label on the Buttermilk Carton....and low and behold.....there it was.....sigh.....Well at least the Dark Red Leaf Lettuce counteracts those carbs.....or so I hope.....

Next Recipe I promise.....or I think I will......

In any case, this amazingly easy, and amazingly tasty Red Leaf Salad with Creamy Buttermilk Salad takes no more than 5 minutes to prepare, and is so good....I devour every last bite....and sometimes even lick the plate.....sometimes....

Red Leaf Salad with Creamy Buttermilk Dressing

Salad

1 Small Head Red Leaf Lettuce, torn into Pieces

1/2 Cup Red Onion sliced into Quarter Slices ( I like Larger slices, you could also chop)

(optional) 1/2 c. Cooked Bacon crumbled

Dressing

1/2 C. Buttermilk

1/2 C. SourCream

1/2 C. Mayo

1/2 Tsp Onion Powder

1/2 Tsp Garlic Powder

1/4 Tsp Salt

1/4 Tsp Pepper

Combine Salad Ingredients together in a large bowl

In second bowl, combine Dressing Ingredients, whisking until smooth. Store in Refrigerator until ready to serve. Place some of the salad onto a plate, and drizzle with 2 Tbs of the dressing on top of the salad. top with some fresh cracked pepper.

In The Kitchen: Fried Apple Fritters

I've spent the better part of the last 2 days, working diligently to clean up the toy, wrapping paper, and packing peanut explosion that detonated in my living room on Sunday morning...

It is definitely, you can say, my LEAST favorite part of the holiday season.....though playing chicken in a badly designed parking lot with a crazed, last minute Christmas Eve shopper, ranks right up there too....

I realized today, that I needed something to turn my post Christmas blues around....and what better way, then completely changing directions.....and instead of cleaning up a mess.....I'm going to make one!

I brought out my Grandma's old handwritten cookbook....the one with the yellowed, dog-eared pages.....but with recipes that will make my husband drool from half a world away, my sons clean their plate, and I bet would even tame the craziest of Christmas shoppers.....

These Beauties....with their golden brown color....and glistening with their dusting Cinnamon and sugar has renewed my Holiday Spirit, my faith in my fellow man.....and completely made me forget my new years resolution of .......what was it again?

Must not have been important.....

Fried Apple Fritters

1 Egg

2/3 c. milk

1 t. veg. oil

1 c. all-purpose flour

1/4 c. plus 2 Tbs Sugar, divided

1 tsp. Baking Powder

1/8 tsp. Salt

5 Apples, (Granny Smith work Really well)

Peeled, Cored and Thickly sliced.....note I said Thickly

(too thin, and they will fall apart)

1/2 tsp Cinnamon

Vegetable Oil for Deep Frying

Directions

1. Combine Egg, Milk, and oil. Mix until blended, then set aside. In a separate Bowl, Mix Flour, the 2 Tbs of Sugar, Baking Powder and salt. Pour Dry Mix into Egg Mixture., and Blend until Smooth.

2. Heat oil in deep sided skillet....I highly recommend investing in a Cast Iron Skillet! Heat oil to 365 Degrees

3. Dip Apple Slices into Batter, throughly coating both sides. Deep fry 1-2 minutes on one side, then flip, making sure both sides get nice and evenly browned. Drain, then sprinkle with 1/4 C. Sugar and Cinnamon.

4. Eat alone....or.....serve with Vanilla Icecream

Baking

How can you tell when the Christmas Season is in full swing at our house?

When two boys channel their inner Cake Boss meets The Swedish Chef....

My mini Culinary Masters....know the ins and outs of Holiday Baking.....

Rule 1) Who needs measuring? A REAL Baker just Feels the recipe.....

Rule 2.....Taste Testing is a must....for quality control purposes....

Rule 3.....Live by the advice of the incomparable Ms Julia Child

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”

In The Kitchen: Sausage Wontons

What do you get when mix Italian, Tex-Mex and Asian Cuisine.....and put them together in one small, delectable morsel?

Only probably one of the most amazing appetizers to have tickled my taste buds in a longggg time!

I'm so in game mode, with getting ready for the onslaught of Holiday Shindigs......and my 2nd Annual Dirty Santa Party is going to be my hit of the season......so I'm already firing up the kitchen, to make sure the food is as amazing as the Holiday Festivities....

and taking a cue from Brad Paisley....who so eloquently says

"It's like we're all livin' in a big ol' cup

Just Fire up the blender, mix it all up"

I only had time to take two Photos of this amazing Dish....as My mouth just couldn't wait to devour every last one......

Sausage Wontons

1 lb Italian Sausage (casings removed)

3/4 c. Salsa (I like mine Medium)

1/2 c. shredded Monterrey Jack Cheese

1 c. Shredded Cheddar Cheese

2 oz Diced green chilies

olive oil

24 Wonton Skins

Sour Cream

1. In Large Skillet, brown sausage over medium heat, breaking up the large pieces, so that it is crumbly. When sausage is done, remove with slotted spoon and drain remaining grease. Discard grease from skillet, then return the sausage.

2. Add salsa, cheese, and green chilies to the sausage, and simmer until the mixture thickens, about 5 minutes. Turn off heat, and let cool to room temperature

3. Preheat oven to 350 degrees, Brush 24 mini muffin cups with olive oil. Press 1 wonton wrapper into each muffin cup. Fill each prepared cup with a full Tablespoon of Sausage mixture.

4. Bake Wontons for 1o minutes at 350 degrees, until edges of wonton wrapper begin to brown. Then Transfer the Wontons from the muffin tin, to a baking sheet. Return wontons to oven, and bake an additional 8 minutes.

Serve with a dollop of Sour cream!

REVIEW: Melt Buttery Spread!

I want to start by saying.....

I LOVE Butter.....I love how it makes EVERYTHING you put it on...taste better.....Whoever said it's better with butter...sure as heck wasn't lying.....

I'm a Paula Deen Groupie.....

I become just a little bit more than giddy when I see her bring out her favorite ingredient....and create what are in my opinion....culinary masterpieces (I know Anthony Bourdain and I could go round and round on that one)

There's just one little pesky downside to all that buttery goodness.....It's not the healthiest of food items.....

Way to be a pooper at the party....

There is a NEW and exciting Guest at the Butter Party though....and it has renewed my excitement with being able to endulge in my Butter obsession....without so much of the unhealthy side effects.....I'd like to introduce you to Melt!

Melt is not Butter.....and it is not Margarine that has all those hydrogenated oils....

Melt is certified 95% organic, Gluten Free and Contains those "Good Fats" that unfortunately Butter Doesn't have.

Melt is a Butter Substitute that is made using Virgin Coconut Oil, Flax Seed Oil, Palm Oil and Canola Oil, "healthy Cooking Oils" which has an amazing 20% less calories than Butter.....

I've been slathering Melt on my Biscuits....and Toast....and anything I can slather it on.....I've baked with Melt, Sauteed with Melt....and eaten it straight from the tub.....It has a slight Coconut taste to it, which butter obviously doesn't have....but you certainly don't even notice it once you cook with it....and I don't mind having a little "taste" with my butter anyway.

Recently as you remember I made My AMAZING Toasted Almond Cupcakes with Caramel Frosting.....They turned out so moist, and so delicious...Melt did not alter the quality of the recipe at all....and with something that just looking at it, adds pounds to my hips...it's nice to know I was able to reduce the calories a little bit....and add some added organic ingredients!

You can purchase Melt on their Website, or at Select King Soopers, Fred Meyers or Whole Foods Stores. You can locate a retail location close to you, by checking out their store locator page.

In the Kitchen: Toasted Almond Cupcakes with Caramel Frosting

If you had to ask me what I think the absolute Perfect Dessert is...

I would have to say the Cupcake...I'm sure I will be getting many a culinary expert rolling their eyes at me, but really why can't it be?

Cupcakes come in the perfect individual sizes, as to NOT over indulge, unless you swipe say 2 or 3...

Cupcakes can take on and transform into just about any flavor combination you can possibly think up....PB and J, Tiramisu, Key Lime......

The Best Thing about Cupcakes....and what I think makes them so perfect....is that cupcakes can transcend generations.....Now you can find some very Grown up Cup Cakes, that even the stodgiest of culinary palates would approve of!

Like this Little Bite of Perfection....Toasted Almond topped with Sweet and Velvety Caramel Frosting, and Topped with just the right amount of crunch with the Almond Garnish....it is so not your Preschooler's Cupcake for sure, though mine gave me a sticky 2 thumbs up!

This recipe comes courtesy of Betty Crocker, because Betty knows her cupcakes!

Oh, and a heads up! I will be giving away one of the special ingredients included in this recipe Tomorrow! so Stay Tuned!

Toasted Almond Cupcakes with Caramel Frosting

Cupcakes

1 1/2 cups sliced almonds
1 box white cake mix
1 1/4 cups water
1/2 cup applesauce
3 eggs
1 teaspoon almond extract

Caramel Frosting

1/2 cup butter*
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish.

2. In food processor, grind remaining almonds until finely ground. In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups.

3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.

4 In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.

5. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; sprinkle reserved almonds lightly onto frosting. Store loosely covered at room temperature.

* I used Melt Buttery Spread in place of regular Butter in this recipe. Melt is an organic Omega-3 rich gluten free butter alternative.

In the Kitchen: Breakfast Pizza

In my humble opinion, there are really only a handful of things in this world....that when paired together, makes the heavens part, and the angels sing....

Cookie dough and Vanilla Ice Cream

A Deep Fryer and Oreo Cookies

Butter and Paula Deen

and

Pizza and Breakfast......

I could eat pizza almost every single day of my life....and the same could definitely be said for Breakfast foods....and thank goodness my very cute, but extremely picky 3 year old could agree with me on that point.

Luckily, someone, somewhere was so extremely brilliant....and came up with the idea of putting eggs, cheese, sausage and potatoes on top of a pizza....I hold that momentous occasion up there with the creation of the light bulb...and the Snuggie.....

This Breakfast pizza, is a) extremely easy to make, b) is uber budget friendly, and c) 99% of the time, everyone in the house will love it, morning, noon or for a Wednesday night dinner.

Behold....the wonderous-ness that is....

Breakfast Pizza

8 oz Tube refrigerated crescent rolls

1 lb ground breakfast sausage, browned/drained

1 c. frozen diced potatoes, thawed

1 c. shredded cheddar cheese

5 eggs

1/4 milk

1/2 tsp. salt

1/2 tsp. pepper

Directions

1. Separate Crescent rolls into triangles, arrange triangles on ungreased cookie sheet, Pressing over bottom and up sides to form the crust. Make sure you close the creases.

2. Spoon cooked sausage over prepared crust. Sprinkle with potatoes and cheese.

3. In separate bowl, combine eggs, milk, salt and pepper. Pour egg mixture over cheese and sausage.

4. Bake at a 375 degree oven for 25-30 minutes, until eggs have fully set.

5. Cut into squares, sprinkle with Parmesan cheese!

Makes 6-8 servings

You are so very welcome!

In The Kitchen: Black Bean Burrito With Pico De Gallo

Can I just start by saying......I could eat this every single day of my life.....literally....if I was stuck on a deserted Island, as long as there were Tomatoes, Onions, Peppers, Cilantro...Beans.....and an unlimited supply of Tortillas and Cheese....

I would be in culinary heaven....

Having lived in Phoenix for 5 years, where Mexican food has nothing to do with your local Taco Bell Drive Thru....but has more to do with The Amazing Flavors that come from the Mexican Culture.....

I have to say, moving to the East Coast....I am so very homesick for anything that resembles the bold authentic recipes I am used too.....

4 1/2 years later....I'm still searching.....

Instead of pining away ....or spending a fortune on cross country delivery....I've begun to experiment on my own....and try and recreate those flavors and dishes I love...

I happend to have Some Amazing Ripe Tomatoes and Peppers waiting for me in my garden.....and I thought....what a Perfect day to make a fresh batch of Pico De Gallo....

and Some hearty and delicious Black Bean Burritos to go with it.....

These Two Recipes are So Fast....and So Simple that it even works on those busy Kid Crazy days.....when you want a fast, filling...and Healthy lunch......

Pico De Gallo

1 Large Tomato Seeded and Chopped

1 Purple Onion Chopped

1 Large Banana Pepper Seeded and Chopped

2 cloves Garlic Minced

1/4 C. Fresh Cilantro Chopped

Juice of Two Limes

Salt and Pepper to Taste

Mix all Ingredients together in a large bowl.

And There You Have it! Pico is best eaten within a day of it's creation.....It doesn't keep well after that....though I don't think anyone will have a problem finishing it off!

Now you'll need your Pico De Gallo for the Super Delicioso Black Bean Burritos....

Black Bean Burrito

1 tsp minced garlic

1 15 oz can black beans drained and rinsed

1 tsp ground coriander

1/2 c. sour cream

1/2 c. Pico De Gallo

4-67 inch Flour Tortillas

1 c. grated Monterey Jack Cheese

In a large Saucepan, combine garlic, beans, coriander, sour cream, and Pico De Gallo Cook over Medium heat, about 5 minutes, until thoroughly heated.

Meanwhile, sprinkle tortillas with water and place between 2 damp paper towels. Heat in Microwave for 30 seconds.

Divide Bean Mixture between tortillas, sprinkle with Cheese, roll up and serve with more of that amazing Pico De Gallo on the Side

I'm thinking....I may not need that Deserted Island....or a Fed Ex Account after all......

*Burp*

In The Kitchen: Tortellini Soup

So if you've ever wondered what I would do to prepare for a hurricane.....

not that I can imagine you would wonder, but if it one day crossed your mind while folding the laundry....or while sitting in the dentists chair....I have an answer for you...

I make Tortellini Soup....

Sounds perfectly logical doesn't it?

At least I know while Irene is doing her dirty work outside my door....I'll be hunkered down...comforting myself with a fabulous bowl of Tortellini soup......

I highly recommend putting it on your hurricane preparedness list...right before Batteries...and right after water.....

Tortellini Soup

1 lb. Italian Sausage, Casings Removed

1 onion, diced

2 cloves garlic, diced

6 c. Beef Broth

1 16.5 oz can Diced Tomatoes, drained

1 16.5 oz can Tomato Sauce

1/2 c. GOOD Dry Red Wine

1 Zucchini sliced and quartered

1 Carrot Sliced

1 Green Bell Pepper Diced

16 oz bag Frozen Cheese Tortellini

Grated Parmesan Cheese

1. In Skillet, Brown Sausage...when sausage is browned, add onion and garlic and saute 5 minutes until soft.

2. In Stock Pot, add Beef broth, Tomatoes and Tomato Sauce, Red Wine, Zucchini, Carrot, Pepper and Sausage Mixture. Bring to Boil, then lower temperature to med/low...simmering for 60-90 minutes.

3. Add Tortellini, and cook an additional 5-10 minutes until heated through

4. Serve with Crusty Bread, and top with Grated Parmesan Cheese

In all seriousness though, my thoughts and prayers are with all those who are braving Irene with me this coming weekend.....may she veer a little more to the East.....

In The Kitchen: Caprese Pasta Salad

The hubster and I have this favorite little Italian restaurant that we love to go to.....which in New Jersey, Italian restaurants are like Starbucks, or Mommy Bloggers, there seems to be one on every corner.....so finding one that you can call your absolute favorite...takes a lot of leg work, and Pasta eating....

This place, is a little hole in the wall, tucked in an almost run down strip mall, next door to a computer repair store that's closed 6 out of 7 days a week, and a dry cleaners that has been around since the before the Eisenhower Administration....If you didn't know it was there, you wouldn't know it was there....

And let me tell you, the inside is just as unimpressive as the outside. The decor is Welcome Back Kotter meets Kid N Play.....and you wouldn't be surprised if the attire of choice was a velour track suit and gold chains....and I'm not talking about the ladies.....

But the Food is out of this world, as good as in any 5 star Italian restaurant in Manhattan, and definitely could have a face off with the likes of Mario Batali or Giada De Laurentiis.

I am well and truly addicted.....and it definitely justifies the extra hour a week I must spend on the eliptical.....

This mouth watering, pasta dish reminds me of all the amazing flavors that come out of that little kitchen in that out of the way, italian eatry, and this one won't make you have to run to the gym the next day, to work off the guilt....

though it did help me work my way to a food hangover on the 4th.....oy.....

It is the absolute perfect pasta salad for summer, and only needs a warm night, a patio set....and maybe some of those citronella candles to keep the 'squiteers away.....

Caprese Pasta Salad

1 lb Cherry Tomatoes, halved

2 tsp. dried oregano

3 Cloves garlic, minced

1 tsp salt

1/4 c. olive oil

1 16 oz package rotini pasta

1/3 c. olive oil

2 tbs white wine vinegar

1/2 tsp cracked black pepper

8 oz mozzarella balls or cubed mozzarella

1/2 c. snipped fresh basil

1. Preheat oven to 450 degrees, you will arrange your tomato halves on a foil lined baking sheet, cut half facing up. Drizzle tomatoes with 1/4 c. of olive oil, and sprinkle with oregano, salt, and minced garlic. Roast tomatoes for 20-25 minutes until they are a tad shriveled

Try not to eat too many of the delectable things when they come out of the oven

2. while tomatoes are roasting, boil the pasta in salted water and drain when pasta is al dente. Meanwhile, in a bowl, whisk together the remaining 1/3 c. olive oil and the white wine vinegar and pepper. Toss in with the cook pasta. Cool off pasta to at least room temperature....otherwise it will start to melt the mozzarella when you add it

3. Add the tomatoes and make sure you add all the drippings from the pan (that's the good stuff)....also add the mozzarella and the basil...toss to combine....you can serve at room temperature, but I prefer it cold....so best to put in the fridge for a good 2-3 hours before serving....then give one final toss....

Then all thats left is to eat more than your fair share....and no velour track suits are required....

In The Kitchen: Banana Bread

There are 101 reasons I think I love Banana Bread....once I slather softened butter on a big thick slice, make it 102....

Not only was it probably the easiest A I ever received in all my years of school...as the first baking project in 7th grade Home Ec Class...

It is the perfect Go to gift idea for when your neighbor has had knee surgery, or it's the end of the year and you still feel the need to bribe your child's teacher.

Baking a loaf or 5 always makes the kitchen smell amazing, and makes me long for crisp Fall Afternoons.....

Banana Bread is cheap....

Banana Bread is versatile.....throw in some nuts....or if you really want to get all bra-burning crazy, add some chocolate chips ( that will get the tongues wagging)

....and in this day and age, it's the only way on this green earth, my 3 year old will get near Bananas....

Plus Banana Bread is kind of miraculous in it's own way. I mean, who in their right mind would think that anything good could come from mushy, brown bananas that really look like they would be better served tossed in the trash than in my Kitchen Aid Stand mixer.

Behold....probably the easiest and by far (in my humble opinion) the BEST Banana Bread Recipe known to man.....

Banana Bread

Ingredients

2 c. all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. butter

2 eggs, beaten

2 1/3 c mashed overripe bananas

optional:

1/2 c. chopped walnuts

or

1/2 c. chocolate chips

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 in. loaf pan

2. In large bowl, combine flour, salt and baking soda. In a separate bowl, you are going to want to cream the butter and brown sugar. To the Butter Mixture, you will add the 2 eggs and the mashed bananas. stir until well blended.

3. Add the Banana Mixture to the Flour Mixture and stir until blended. Add Walnuts or Chocolate chips at this time. Pour Batter into prepared loaf pan

4. Bake in preheated oven for 60-65 minutes, until inserting a toothpick into the center comes out clean. Cool for at least 10 minutes before placing on wire rack.

Best served warm....with a big ole slather of butter......the guilt can come later

To Die For Triple Chocolate Cookies

Chocolate......That amazing word that conjurs many a happy memory, and makes me yearn for nothing more than the latest episode of the "Real Housewives Series" and something warm, gooey and rich. Chocolate has helped me through everything from late night cram sessions in collegs ( thanks to a VERY large stash of Reese's Cups) to the latest escapade pulled off by Super Noah and his side kick Wonder Ryan....usually a Big Bowl of Ben and Jerry's Half Baked....or a walk by handful of chocolate chips from the pantry.

The delectable goodness that is chocolate, has at times ruled my life ....usually during that time of the month....and also is a major accessory to the crime of me gaining a whopping 75 lbs with each pregnancy. It is friend as well as foe.....I am whether good or bad, exposing all who are around me to my self-described addiction....

I'm finishing off my 5th one of these absolutely AHMAZZING Cookies as I write this post. Now granted I don't ever really need a reason to make chocolate cookies....the fact that today is one day closer to the weekend works for me....but this particular batch of chocolatey heaven is made especially for Noah's Teachers and Bus Drivers as a BIG thank you f0r making his transition to preschool sooo easy. We doubled the recipe so that there were plenty for not only our gift recipients, but also plenty for us to enjoy.

Even though the fact that these cookies contain three versions of my favorite food group (and YES chocolate is a food group), Noah being able to get his wee hand dirty, and have an amazing time playing "baker" with mommy....and putting his own personal stamp on his gift to his teachers, meant everything....

This is a super easy recipe, and I promise you will be licking not only the bowl, but the spoon, the cookie sheet....and maybe even the countertop if there are any leftover blobs of dough.....

To Die For Tripe Chocolate Cookies

Ingredients

2/3 C. Butter Softened

2/3 C. Shortening

1 C. Granulated Sugar

1 C. Packed Brown Sugar

1 tsp. Baking Soda

1/2 tsp. salt

2 eggs

2 tsp vanilla

1/3 c. unsweetened Cocoa Powder

3 c. flour

1 1/2 c. semi sweet chocolate morsels

1 c. chopped walnuts

1/2 c. milk chocolate pieces

Directions

Preheat oven to 350 degrees. With Stand Mixer or in large mixing bowl, beat butter and shortening for 30 seconds, until smooth. Add granulated sugar and brown sugar, baking soda and salt. Beat to combine. You may need to scrape the sides of the bowls periodically.

Next Beat in the Eggs and vanilla, until combined. Then beat in cocoa powder and the flour, 1/2 cup at a time, until it is hard to mix. The last 1/2 cup you may need to add and combine by hand. Stir in Chocolate morsels, walnuts and chocolate pieces until well combined.

Measure out a 1/4 c. size ball of dough and drop onto ungreased cookie sheet. Press each cookie to create a 1/4 in. round. (These cookies do not flatten on their own) Bake for 12-14 minutes , then cool 2 minutes on cookie sheet before transferring to wire rack to finish cooling.

makes 24 cookies

All you need to finish off these amazing morsels of goodness is a BIG tall and preferably Ice Cold Glass of Milk!