Wednesday, April 23, 2014

Do Blondies Have More Fun?


Here are two blondie recipes that I recently tried. Both were very good. They both taste like chocolate chip cookies, just in bar form (which is another way of saying that they are a lot less work than making a whole batch of chocolate chip cookies!).

Blonde Brownies


1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, optional
1/3 cup butter, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips


Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan.

Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped walnuts, if using. Mix well and set aside.

Stir the brown sugar into the melted butter and mix well. Cool slightly.

Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.

Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Source:, submitted by Sue Bush. You can find it here. It is currently rated 4 1/2 stars and over 1,100 reviews.

Notes: These were really good. Thick and chewy. Just the way they should be. I did blow it and accidentally mixed the chocolate chips into the batter rather than sprinkling them on top. Oh well, it still worked fine. You could even substitute white chocolate chips for the chocolate chips in this recipe.

Chocolate Chip Blondies


1 1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips


In a large bowl, combine the brown sugar, butter, eggs, and vanilla just until blended. Combine the flour, baking powder, and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13-in.x9-in. baking pan. Bake at 350 degrees F. for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Yield: 3 dozen.

Source: Taste of Home. You can find it here.

Notes: This is your big batch option. These were very good too. I don't know if I could pick a favorite between the two. I guess it just depends on how many you want! The only thing I would say is that it took a lot longer than 20 minutes to bake these. When I baked them initially for 20 minutes, they were still very underdone. So, I popped them back in the oven for a little over 5 minutes. Just keep checking them with a toothpick inserted in the center to be sure that they are done.

More Breakfast For Dinner!


We have to do breakfast for dinner as a family every few months or so. It just doesn't get old! Here is the newest edition:

Candied Bacon


1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
Ground black pepper, to taste
1 pound thick-cut bacon


Preheat oven to 350 degrees F.

Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.

Place bacon slices on cooling rack set over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Source:, submitted by Chef John. You can find it here.

Notes: Ooooh, this was good.

Cheesy Ham and Hash Brown Casserole


1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup (do not substitute cream of chicken or cream of mushroom soup)
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese


Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately.

Source:, submitted by POOBOO. You can find it here. It is currently rated 4 1/2 stars with over 1,400 reviews.

Notes: This was really good. You can used shredded hash browns or southern style diced hash browns for this recipe. We used diced. The cream of potato soup is what really makes this work as a breakfast casserole. If you were to substitute cream of chicken or cream of mushroom, it would taste more like a dinner side dish.

Brunch Enchiladas


2 cups finely chopped cooked ham (we substituted cooked crumbled sausage)
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
10 Old El Paso flour tortillas for burritos (8-inch, from two 11-oz. packages)
6 eggs
2 cups half-and-half
1 tablespoon Gold Medal all-purpose flour
1/2 teaspoon salt
Red pepper sauce


Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together ham, bell pepper, green onions, and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.

In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. cover; refrigerate 8 hours or overnight.

To serve, heat oven to 350 degrees F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Makes 5 servings (2 enchiladas each)

Recipe notes: The fillings for these enchiladas could be adapted to your taste. Try replacing the ham with cooked sausage or bacon and the bell pepper with mushrooms or other vegetables.

Source: Betty Crocker website. You can find it here.

Notes: These were tasty. You really could get very creative with these.

Ham and Cheese Croissant Strata


6 croissants, split
6 slices (3/4 to 1 oz each) Swiss cheese
2 cups chopped cooked ham (from deli)
8 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz Gruyere cheese, shredded (1 cup)
Chopped fresh chives, if desired


Heat oven to 350 degrees F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray.

In baking dish, arrange croissant bottoms, cut sides up, in single layer. Top each with 1 slice Swiss cheese. Sprinkle with ham. Cover with croissant tops, cut sides down.

In large bowl, beat eggs, milk, mustard, salt and pepper with whisk. Pour over croissants. Sprinkle with Gruyere cheese.

Bake 35 minutes or until browned and set. Garnish with chives. Serve immediately.

Makes 10 servings.

Nutrition information: 1 serving equals 380 calories, 22 g fat, 640 mg sodium, 21 g carbohydrate, 1 g dietary fiber, 21 g protein.

Source: Betty Crocker website. You can find it here.

Notes: I really liked this, but our group was divided on this one. Some people liked it, others didn't necessarily love it. However, I enjoyed it and I also enjoyed the leftovers.

Above: Some things are so good, you have to repeat them! Here is the fruit salad we first made a couple of months ago. You can find that recipe here.

Above: We had a serendipitous accident with these rolls. We meant to make this recipe which calls for Grands Biscuits. However, we accidentally got two refrigerated tubes of cinnamon rolls instead. So, we omitted the cinnamon from the recipe and simply added the cream and brown sugar called for in the recipe. It totally worked. These were scrumptious. So, whether you decide to make our Easy Cinnamon Rolls using cinnamon rolls or biscuits, it is up to you. It works both ways!

Tuesday, April 22, 2014



These taquitos are freezable if there are any leftovers, that is!

Baked Cream Chicken Taquitos


1/3 cup 3 oz)0 cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Small corn tortillas (or flour tortillas)
Salt, to taste
Cooking spray


Heat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them, or come unrolled right away, just try heating them longer, and try the paper towel thing. (see notes below)

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Source: Our Best Bites. You can find the recipe here.

Notes: These are great with both flour tortillas and corn tortillas. However, unless I fry the corn tortillas in a little oil for about 10-30 seconds per side, the tortillas will split (at least that is what always happens to me--perhaps you will have better luck than I do). So, I fry my tortillas and then drain them on some paper towels.

Above: Yup, this is what my taquitos look like if I use the wet paper towel method. They split on me during baking.

You can freeze these and then bake them from frozen until cooked through and browned.

Above: Here they are with flour tortillas. This is the way Johnny preferred them.

These are so absolutely delicious. Besides that, Johnny loved these. Very good!

Taco Chicken


1 lb. chicken breasts or thighs


A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped

Spice rub:

1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper


Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (or you can broil the chicken in your oven). Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes before serving. You can either serve whole with Mexican rice and beans or slice it or shred it to use as taco meat.

Source: Our Best Bites. You can find the recipe here.

Slow Cooker Main Dish and a Quick Side

This was one of those dinners that I found to make the day of because it was one of those days that I didn't feel like cooking at all.

Herbed Slow Cooker Chicken


1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth or water


In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Yield: 4 servings.

Nutrition information: 1 chicken breast half equals 211 calories, 7 g fat, 1 mg cholesterol, 392 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein.

Source: Taste of Home. You can find it here.

Notes: I simply sprinkled the spices evenly over the chicken instead of combining them in a bowl and then rubbing them on the chicken. This reminded me of our favorite slow cooker sticky chicken, which you can find here.

Sauteed Cabbage

Half a head of cabbage, shredded
1 tablespoon butter
Salt and pepper, to taste


Melt butter in a pan. Add cabbage. Season with salt and pepper, to taste. Saute until tender.

Notes: I remember my mom sauteing cabbage when I was in high school. I had some cabbage that I needed to use up, and this was the way I did it. Voila!

Make It Ahead of Time

The following is a dinner that takes a little extra time to make, but it can be made ahead and then you can pop it in the oven to be ready whenever you want dinner.

Creamy Chicken and Rice Casserole


2 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs


Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.

Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.

Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Source: Martha Stewart Living, March 2013. You can find it here.

Notes: Be generous on seasoning this with salt and pepper. This was a great, basic dinner. Kind of a like a main dish risotto.

Slow Cooker: Curry


I'm always a fan of slow cooker dinners because they make my evenings so much easier. However, I'm even more a fan of slow cooker dinners that are unique and don't taste like every other slow cooker meal you've ever had. Here is one of those recipes.

Chicken Curry


3 pounds boneless, skinless chicken thighs, trimmed
2 medium onion, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1ounce)
2 tablespoons curry powder, perferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving) (I skipped these because of my son's allergies)
1/4 cup cilantro leaves (optional, for serving)


In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

To serve, garnish with 1/2 cup toasted cashews, if desired, and 1/4 cup fresh cilantro leaves, if desired.

Source: Martha Stewart, Everyday Food, December 2004. You can find it here.

Notes: The only thing I added was a little sugar to taste (a couple of teaspoonfuls) because I like my curry a little on the sweet side. This was really tasty and so very easy. Good stuff!

Monday, April 21, 2014

Easy Chicken Sandwiches


These sandwiches couldn't be easier to make. They are a very easy and economical dinner to make.

Zesty Slow Cooker Chicken Barbecue Sandwiches


6 skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
1-2 tablespoons worcestershire sauce


Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Source:, submitted by Zanne Tastic. You can find it here.

Notes: I originally used 2 tablespoons Worcestershire and I felt like it was a little bit too much. Too tangy. I like the tang that is added by the Worcestershire, but I like it more to the tune of 1 tablespoon.

Quick and Easy Soup


You can't make slow cooker dinners every night. Nor can you make a time consuming three hour prep dinner every night either. Here is something that is fast and easy to throw together in the evening. The leftovers are also great for lunch.

Easy Pasta E Fagioli


1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (15 oz) cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes
1 carton (32 oz) chicken broth
2 tablespoons chopped fresh parsley
1 teaspoon dried basil leaves, crushed
1 cup uncooked elbow macaroni (4 oz)
1/2 cup shredded Parmesan cheese


In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add remaining ingredients except macaroni and cheese. Heat to boiling. reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally.

Remove cover; increase heat to high. Heat to boiling. Reduce heat to medium. Add macaroni; cook 10 to 15 minutes or until tender. Sprinkle each serving with cheese.

Source: Pillsbury website. You can find it here.

Notes: I really liked this. The only thing I would say is that this soup doesn't have a lot of broth to it. If you like more broth, I would suggest adding additional chicken broth or some water.

Slow Cooker Chicken Pasta Sauces


These two chicken pasta sauces are pretty similar, but they are both really good. The first one is one I found and tried simply because it sounded similar to the second one. The second one was brought to me for a dinner by a good neighbor friend when I wasn't feeling well.

Oh, and I can't forget the tried and true chicken pasta sauce recipe that is an old family favorite (and which we have already blogged). You can find the recipe for Creamy Italian Chicken Linguine here.

Slow Cooker Bacon-Ranch Chicken and Pasta


1 lb. chicken breasts
6 slices bacon, cooked and diced
2-3 cloves garlic, finely chopped
1 package (1 oz) ranch dressing and seasoning mix
1 can (10.75 oz) condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon pepper
1/2 cup water
8 oz spaghetti, cooked (any kind of pasta will work)


Spray 4-quart slow cooker with cooking spray, place chicken breasts in cooker.

In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

Cover; cook on low heat setting 6 hours or on high heat setting 3 to 4 hours.

When about 15 minutes are left, cook and drain spaghetti as directed on package.

Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Makes 6 servings.

Source: Betty Crocker website, contributed by blogger Corey Valley of Family Fresh Meals. You can find her blog here. You can find the link to the recipe on the Betty Crocker website here.

Slow Cooker Chicken Penne Pasta


4 chicken breast halves
1 bottle Lawry's Mesquite Lime Marinade (see note below)
1 lb. thick cut bacon, cooked and diced
2 cups heavy cream
1 tsp. black pepper
1 tsp. salt (or less or more to your taste)
1/2 cup (1 stick) butter
1 teaspoon garlic, minced
1/2 cup shredded Parmesan
1 (16 oz) package) penne pasta


Place chicken and Mesquite Lime marinade in slow cooker. Heat on low for 6 hours, or until done. Shred chicken.

Cook penne pasta according to package directions.

In a small pan, whisk cream, pepper, butter, and garlic. Heat slowly. As the mixture thickens, add cheese.

Combine chicken, bacon, pasta, and sauce. Sprinkle with additional Parmesan cheese, to taste. If desired, bake this pasta in a 9x13 pan in a 350 degree F oven until the cheese has melted and the pasta is warm and bubbling throughout.

Source: I got this from my neighbor, Emily Tanner. I believe she got it from another neighbor. So, pass it on and enjoy!

Notes: This recipe can be baked or not. It tastes great both ways. This pasta is also freezer friendly. I freeze it in a 9x13 aluminum pan, let it thaw in the fridge overnight, and then bake it in a 350 degree F oven, covered, until heated through, and then I remove the foil and continue to bake until the cheese is melted and it is warm and bubbling throughout.

Also, I checked a couple of stores for the Lawry's Mesquite Lime Marinade. One store was out. The other store didn't carry it. So, I used a bottle of Kroger's Lime Tequila Marinade and I felt that it worked equally well--though perhaps this marinade was a little on the sweet side, which is why I used 1 teaspoon of salt to balance it out. Not the healthiest pasta recipe ever, but definitely a super tasty one!


6/17/2014 Update: I finally found some Lawry's Mesquite Lime Marinade (my store had finally restocked their shelves), so I made this again using that marinade. I liked it that way too, but it looks completely different that way, and it has a southwest flavor. Honestly, I'm not sure which marinade I liked better in this recipe. They were just both so different, but both so good. I think this is the kind of recipe that you could switch up flavors by using different marinades. I'm going to make this again soon using another flavor of marinade. I will report back in a few weeks! After that, I need to take a break from making this because it is NOT a light recipe!

Above: Here it is with the Lawry's Mesquite Lime Marinade.

Above: Good stuff! I can't wait to try it again with yet another flavor of marinade!

Strawberries + Pull Apart Bread = Delicious


This was a pull apart bread recipe that I found recently that was just too intriguing. We just had to try it. This was fantastic and it got gobbled up quickly.

Vanilla Strawberry Monkey Bread


18 Rhodes white dinner rolls, thawed, but still cold
1 small box vanilla pudding
1/2 cup white chocolate chips
1/2 to 3/4 pound strawberries, rinsed, hulled, and sliced
1/2 cup sugar
1/2 cup butter


Prepare a bundt pan with baking spray. Place vanilla pudding in a small bowl. Cut rolls into fourths and coat them in the vanilla pudding. Stagger coated rolls inside the bundt pan. Alternately, add slices of strawberries and white chocolate chips. Once all the rolls, strawberries, and chocolate chips have been staggered in the bundt pan, sprinkle any remaining pudding on top of the monkey bread.

Heat the sugar and butter in the microwave for 1 1/2 to 2 minutes, or until sugar dissolves and mixture is syrupy. Pour around the edges and on top of the monkey bread. Spray a piece of plastic wrap with baking spray and cover the pan.

Set in a warm place and wait until the rolls double in size and almost reach the top of the pan.

Bake at 350 degrees F. for 25-35 minutes until browned and the bread is done where the pieces touch each other.

IMPORTANT: Place a baking sheet on the shelf underneath the bundt pan to catch any potential spills. Cover the bread with foil the last 10 minutes, if it is starting to get too brown. Immediately after baking, invert onto plate. Serve warm. Refrigerate leftovers.

Source: Rhodes Dough website. You can find it here.

Trio of Desserts


Sometimes, one dessert just isn't enough. Here are three desserts that my mom made all in one night for a little dessert buffet, if you will.

Banana Cream Squares


1/2 cup butter or margarine, cold
1 pounch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 egg, slightly beaten
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) frozen whipped topping, thawed
1 box (3.4 oz) instant banana pudding mix
3 medium ripe bananas, sliced


Heat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray.

In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.

In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occassionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.

In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.

Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding. Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.

To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

Makes 24 servings.

Source: Betty Crocker website. You can find it here.

Notes: This was so delicious. My only problem with it is that the crust is really hard to cut through. You almost need a knife and a fork to eat this because you will have a hard time cutting through it with just a fork. Super tasty though.

Coconut Truffles


8 oz. cream cheese, softened
1/2 tsp. coconut extract (or almond extract)
5 cups powdered sugar
2-3 cups shredded coconut.


Mix together softened cream cheese with extract. Add powdered sugar and 1/2 cup coconut to cream cheese mixture a little at a time, beating until smooth.

Form balls of the truffle mixture and roll them in shredded coconut. Place on a sheet pan.

Chill for 10 to 15 minutes before serving. Store in refrigerator.

Source: Jen's Favorite Cookies. You can find the recipe here.

Notes: These are super rich, but whoo boy, they were so yummy.

Macadamia Nut Cookie Dough Ball


8 ounces reduced fat cream cheese, at room temperature
1/2 cup (1 stick butter), at room temperature
1/4 teaspoon vanilla
3/4 cup powdered sugar
2 tablespoons brown sugar
1 cup white chocolate chips, divided
1 cup macadamia nuts, otasted, roughly chopped and divided
1/2 cup sweetened coconut flakes, toasted
Vanilla wafers and fresh fruit


Cream together cream cheese, butter, and vanilla in a large mixing bowl until lightl and fluffy, about 2 minutes. Beat in powdered sugar, 1/4 cup at a time, adding brown sugar in the last batch. Add 3/4 cup chocolate chips, and 1/2 cup macadamia nuts, then mix until combined.

Scoop mixture onto a large sheet of plastic wrap (may need to use 2 overlapping sheets) then form into a ball. Freeze for 2 hours or until firm enough to hold its shape. Mix together remaining chocolate chips, macadamia nuts, and coconut flakes in a large, shallow dish, then remove ball from plastic wrap and roll to completely cover. Keep in the fridge until ready to serve, then serve with vanilla wafers and fresh fruit on a platter.

Source: This is from a site called Iowa Girl Eats, which you can find here. You can find the recipe here.

Notes: This is really rich, but it really does taste like a white chocolate macadamia nut cookie. Yum!