Chocolate Chip Cookie Dough Cupcakes

Is your mouth watering yet??  These are DELICIOUS! I have made a lot of cupcakes and had LOTS of different kinds of cupcakes and I have to say that this is quite possibly my favorite!! They are so simple to make!!

All you need a box of chocolate cake mix ( I used chocolate fudge) and a package of pre-made chocolate chip cookie dough.

Mix the cake according to the directions on the box

Fill 24 cupcake liners about half full with batter & use 1 cookie dough chunk per cupcake.

Bake at 350 for 15-18 minutes, depending on how your oven cooks. After the cupcakes have cooled, frost them!!

For these cupcakes, I like whipped vanilla frosting. 

They are SO good and SO easy to make!

And the BEST part.......

is the MIDDLE!! YUMMY!

ENJOY!!

Bang Bang Shrimp

If you are familiar with Bonefish then you know their most popular appetizer is this crispy and spicy Bang, Bang shrimp. I found a copycat recipe online and decided to give it a try at home.  It was a success and it was very very close to Bonefish!  We love Bonefish and get this appetizer each time we go.  We could make a meal out of it. 

It starts off with shrimp that are coated with a seasoned flour-Panko breading, then fried till golden brown.

They are then tossed with the special sauce, a combo of mayo, chili garlic sauce and rice vinegar, that makes this appetizer delicious and addictive!!!

16 to 18 medium shrimp, peeled and deveined ( I actually used the small shrimp because we were making a meal out of this and it worked perfect!)

SPICY SAUCE:
1/2 cup mayonnaise
4 tsp chili garlic sauce
1 tsp granulated sugar
1/2 tsp rice vinegar

FOR THE EGG MIXTURE:
1 egg, beaten
1 cup milk

FOR THE BREADING MIXTURE:
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp rubbed (ground) sage
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried basil

FOR FRYING:
8 to 12 cups vegetable shortening or oil

GARNISH:
1 handful of mixed greens
1 green onion, chopped (green part only)

Directions:

Combine all ingredients for the spicy sauce in a small bowl; cover and set aside.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl; set aside.

Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

Heat shortening or oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.

When oil is hot, fry shrimp 3 to 4 minutes or until golden brown. Drain on rack or paper towels.

When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

TO SERVE:
Stack shrimp on bed of mixed greens, sprinkle the stack with chopped green onion.

ENJOY!!

BBQ Meatballs

This is a VERY filling and delicious dish!! We all loved it even my 19 month old ate every bit of food on his plate!  I served these tasty meatballs with my crock pot mashed potatoes, corn, green beans and carrots. YUM! You have to try these tasty meatballs!!

Ingredients:

Meatballs
1 1/2 pounds ground beef
3/4 cup of oats or bread crumbs ( I used Italian Style bread crumbs to add more flavor)
1 cup milk
3 TBSPS minced onion
1 1/2 tsp salt
plenty of ground black pepper

Sauce
1 cup ketchup
2 TBSP sugar
3 TBSP vinegar
2 TBSP Worcestershire
4 to 6 TBSP onion
Dash of Tabasco

Directions:

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet.

Place sheet in freezer for five minutes.

Remove from freezer and immediately coat in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients.

Pour over meatballs and bake at 350 degrees for 45 minutes.

ENJOY!!

Crock pot Mashed Potatoes

These were some of the best mashed potatoes that I have had.  They were so smooth and creamy and full of flavor! I will be making potatoes in the crock pot more often!

Ingredients

5 pounds potatoes, cut into chunks

1 TBSP minced garlic, or to taste

3 cubes chicken bouillon

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1/2 cup butter

salt and pepper to taste

Directions

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm.

Drain, reserving water.

In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.               

Transfer the potato mixture to a crock pot, cover, and cook on Low for 2 to 3 hours.

Just before serving, stir in butter and season with salt and pepper to taste

ENJOY!!

Crockpot Salsa Chicken

This dish was super easy.  Just put everything in the crockpot and your good to go! I know this picture does not look to appetizing but trust me it was delcious! If you like chicken and Mexican flavor you will love this dish.  My husband said that it was one of his favorite dishes that I have made lately.  I served it with rice and my cheesy garlic and herb rolls. YUM!

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack cheese on top)
Directions:


Put chicken, soup, and salsa in slow cooker.

Sprinkle taco seasoning over everything.

Cook on low for 6 hours.

If shredding the chicken, pull the breasts out and shred; return back to slow cooker.

Stir in sour cream and heat just until everything is combined

ENJOY!!

Banana Cream Pie

I got this recipe from Buddy Valastro from Cake Boss.  He has a show called Kitchen Boss and has some really great recipes that I am dying to try!  This was the first one that I tried and boy was I glad!! This banana cream pie is delicious!!! It was gone in a day!

Ingredients:

1 baked 9 inch pie shell

3 large bananas
lemon juice


Custard:

2‑1/2 cup whole milk
1TBSP vanilla
5 extra-large egg yolks in a medium bowl
1 cup sugar
2/3 cup cake flour, sifted


Italian Whipped Cream:


3 cups heavy cream
1/2 cup granulated sugar


* If making in the summer, use 6 Tablespoons to account for how the increased humidity affects the moisture content of the flour.

Directions:

Custard:

Have all of your ingredients measured and ready.

In a deep saucepan (3 qt), bring the milk and vanilla to a simmer, turn off heat.

Whisk the sugar into the eggs.

Stream the cake flour into the eggs while whisking well to
incorporate.

Ladle approx. 1/4 cup of hot milk into the egg mixture, whisking continuously to combine well.

Repeat with another ladle of hot milk.

Pour/scrape all of the egg mixture back into the saucepan of milk and return to med-low heat, whisking continuously, making to sure reach the bottom and bottom sides of the pan.

Mixture will thicken within a minute, continue to whisk another 30 seconds.

Whisk in the butter, lower heat and whisk until quite thick, another minute or two.

Remove from heat. Chill custard well in fridge before use.

Italian Whipped Cream:

Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. Do not over mix or you’ll end up with butter.

The cream can be refrigerated in an airtight container for up to 3 days. Whip by hand to refresh before using.

Assembling the Pie:

Put the custard in a mixing bowl, whisk to smoothen, and use a rubber spatula to fold in half the whipped cream, making a French cream.

Peel 2 of the bananas and slice them crosswise over the French cream, so the slices fall into the cream.

Transfer the banana cream to the shell, using a rubber spatula to scrape as much cream out of the bowl as possible and then to level it off in the pie.

Transfer the remaining whipped cream into a pastry bag and pipe blobs of cream all over the pie. 

Peel the remaining banana and slice it crosswise on an angle into 8 pieces.

Put the pieces in a bowl, drizzle the lemon juice over them, and gently toss to coat them with lemon juice and prevent them from oxidizing.

Arrange the banana slices at even intervals around the perimeter of the pie.

For extra flavor, I grated some chocolate over the pie. 

ENJOY!!

 

Mandarin Orange Salad

My mom made this one day for dinner and I had to have the recipe!! It is delicious!! My 18 month old son LOVES it as well.  If you love dreamsicles you will love this salad!!

Ingredients:
3 snack cups of mandarin oranges
1 cup of sugar
small box of orange jello
8 oz package of cream cheese
5 TBSP milk or more
8 oz package of cool whip

Directions:
Place oranges (with juice) into a small pan. 

Add 1 cup of sugar and bring to a slight boil. 

Add package of orange jello.  DO NOT ADD WATER TO JELLO.

Mix well and sit aside to cool.

Meanwhile, Mix together cream cheese and milk.  Mix together until very creamy.  You may need to add a little more milk to get it to the right consistency.

Add cool whip and mix well.

Pour oranges into cool whip mixture.

Place into refrigerator until set. 

ENJOY!!

Lemon Garlic and Herb Chicken

This chicken was AMAZING and was a huge hit at my house!! We all loved it! It was seasoned perfect and was tender and juicy! I will be making this dish again soon!

Ingredients
1/4 cup flour
1 TBSP McCormick Salt Free Garlic & Herb Seasoning 
1 lb thinly sliced boneless skinless chicken breast halves
2 TBSP oil
1 cup chicken broth
1 TBSP lemon juice
1 TBSP chopped parsley

Directions

Mix flour and Seasoning in shallow dish. Reserve 1 tablespoon flour mixture.

Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

Heat oil in large nonstick skillet on medium heat.

Cook half of the chicken pieces 3 to 4 minutes per side or until golden brown.

Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet.

Mix broth, lemon juice and reserved flour mixture. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet.

Cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through.

Sprinkle with chopped parsley. Serve with cooked pasta or rice, if desired.

ENJOY!!

Smoked Sausage and Cheesy Rice Casserole

This dish was so easy to put together and was very delicious! It is a must try on a busy weeknight!

Ingredients

1 package Smoked Sausage, cut into 1/2-inch-thick slices
2 cups cooked rice
1/2 cup chopped onion
16 oz. processed cheese sauce
1 cup shredded sharp Cheddar cheese
Salt and pepper to taste

Directions:

Preheat oven to 375° F. Lightly butter a 9x9x2.5 inch baking dish or a 2-quart casserole dish.

Combine rice, onion, cheese sauce, salt and pepper. 

Spoon mixture into the lightly buttered baking dish. Evenly place sausage pieces into the mixture and top with shredded sharp Cheddar cheese.

Bake 20-30 minutes or until bubbly and browned on top.

ENJOY!!