Cherry Chocolate Cookies

This cookie recipe is perfect for Valentines Day!  I made these with our teen guys at church for a bake sale we were prepping for.  Cherry's and chocolate, mmmmm!!!!  The recipe originally came from here.

What the recipe called for:
1 cup unsalted butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies


1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9.  Sprinkle each cookie with a little granulated sugar.
10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
12.  Transfer the cookies to a wire rack to cool completely.

From my kitchen to yours, Enjoy!!

Potato Wrap Ups

While on vacation a few weeks back we were able to have dinner with a very sweet family.  The lady of the house is from Mexico so you can imagine we had some really good Mexican food :)  One of the things we had was these potato wrap up things.  Seemed simple enough to me so I gave them a whirl and they were super yummy..... though not super healthy.  However, you can throw on all kinds of fresh veggies to help make it better for you :)  They are kind of like a taco, just with a different filler.

What I used:
Corn Tortillas (about 10 of them)
4 potatoes (cooked and mashed)
veggie oil
tomatoes, diced
cheese, shredded
lettuce, shredded
sour cream
salsa
(get the idea? You can add whatever!)

Get your oil heated up in a skillet.  You'll want enough oil to cover the bottom and then some.  Take 4 or 5 tortillas at a time and cover them with a paper towel and cook in the microwave for about 30 seconds.  Just enough to nuke them.  Then, place about 2 tbsp of your mashed potatoes inside and roll them up.  

Place them in your hot oil, be careful though because the oil will be very hot and will probably pop some.  I use a handy little thing on top of my skillet, kind of like a splash guard.  It comes in very handy!  It keeps the oil from popping onto me!

Cook for 2-3 minutes on each side.  These babies will be crunchy.  Yum-o!

Once cooked remove from oil and place on paper towel to let the oil drain off a bit.  Serve warm and top with all your favorite ingredients!

From my kitchen to yours, Enjoy!

Individual Taco Cups

If you have had my individual lasagna , this is the same kind of idea.  Super easy to make but looks like you slaved over a hot stove all day.... :)
They are full of flavor, satisfy the Mexican craving, and are simply SO delicious! 

What I used:
12 egg roll wrappers
some cheese sauce
1 lb. ground beef
1 can fat free refried beans
1 envelope taco seasoning
shredded cheddar cheese
sour cream (optional)
salsa (optional)
guacamole (optional)

Pre-heat your oven to 375 degrees.

Brown your beef and add taco seasoning.  Once beef is browned, add beans.  Mix well and cook until heated through. 

Take a large muffin tin and spray with non-stick spray.  Insert your egg roll wrapper and press the sides all around.  It should be sitting nicely in your muffin tin with the edges standing up.  Place a small amount of cheese sauce on the bottom and spread around.  Add meat mixture and salsa.  Top with a small square piece of egg roll wrapper.  Repeat layers once more and top with cheese.

Bake for 10 min. or until heated through and wrappers are brown.  Remove from oven and let cool for 5 min. before serving. 

Voila!  So easy right?

photo credit

From my kitchen to yours, ENJOY!

Chocolate Lust Cake

Whoa.  I don't have to get beyond that one "whoa" that's how great this dessert tastes!  Seriously! Not to mention it was easy peasy!  The recipe I originally found called for a different crust and a pumpkin spice pudding.  Since my hubby doesn't have the taste for nuts and I couldn't find the pumpkin spice pudding, I went with the best thing instead, CHOCOLATE! :)  Every girls best friend :)

What I used:
One graham cracker crust made from scratch.  I used this recipe.
2 pkgs. (3.4 oz) instant chocolate pudding
1 pkg (8oz.) cream cheese
1 1/2 containers cool whip
3 cups cold milk
1 cup powdered sugar

Make your crust and then press it into a baking dish.  I used a square one... can't remember the dimensions off the top of my head though... bake it for 7 min. at 375.
Next take your cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread carefully over the top of the already cooled crust. 
Now, for the chocolate :)  Take your pudding mix and add your 3 cups of milk.  Whip up until smooth and place in fridge for about 5 - 10 min.  You want it to set slightly.  Once pudding is ready pour it over top of the cream cheese mixture and top with the rest of your cool whip.  In my hubby's opinion you can never have to much whipped topping :)  If I had any on hand I would have sprinkled a bit of shaved chocolate on top, but alas, I didn't. 
Keep in fridge until ready to serve. 

Oh man.... this stuff is GOOD!

I didn't snap a picture of mine, but here is what it looks like..... only with chocolate instead of pumpkin :)

photo credit

From my kitchen to yours, ENJOY!

Berries ~n~ Cream Danish

Helllllllo breakfast!  Now, I am totally aware that this is not very nutritional..... can I get some nutrition points for using fresh blueberries?  Well, if you are looking for a breakfast recipe to wow company or just ease that sweet tooth of yours, this would be right up your alley!  SO delicious, I don't think I could ever by a pre-made danish from the store again!  Not to mention it was literally a breeze to make.  Give it a whirl and let me know what you think!

What I used:
1 pkg. crescent rolls
1 cup fresh blueberries
1 pkg (8oz) cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
3 tbsp. flour


For Icing:
1/2 cup powdered sugar
2 tbsp. heavy whipping cream
1/2 tsp. vanilla

First, pre-heat your oven to 375.

Next, take your cream cheese, vanilla, sugar, and flour and mix together.  I just whipped them all together in my kitchen aid. Let that sit for a minute.

Take your crescent rolls and place them on an ungreased cookie sheet.  Lay them out in rectangles, end to end and press the seams together so now holes are present.  Next, take a knife and slit 1/2 - 3/4 inch slices up the sides.  Now, gently spread the cream cheese filling down the center of the dough.  Top with blueberries and begin to alternate dough strips as you wrap your danish up kind of like in a braid.
Bake for 15-20 min.  Wait until cooled down and drizzle icing over top.

I'll let the picture speak for itself :)

photo credit
 
Oh man, I can't wait until morning!  I must try it now! :)

From my kitchen to yours, enjoy!

Hot cocoa Brownie mugs

Okay, this is just so cute!  My kids loved these and they so look adorable. Give 'em a try and let me know what you think!

1 box of brownie mix (Yes, I made it easy on myself!)
cup cake liners
small marshmallows
chocolate chips
marshmallow cream
Mini candy canes

Whip up your brownie mix according to directions.  Fill muffin tin with liners and gently spray with non stick spray.  Pour batter into cupcake liners and bake at 350 for 25 min. or until done.  When cupcakes are cooled off top with a small amount of marshmallow cream, a few marshmallows and a few chocolate chips.  After creating this I thought it would also taste good to use a cool whip/readi whip instead of the marshmallow cream just to change it up a bit.  Unwrap the mini candy cane and place on side of cupcake to make it look like a handle.

Super cute, right?!  I promise, they will be a hit with the kids!

From our kitchen to yours, enjoy!

Milk Chocolate Mint Oero Truffles

If you are going to make something with chocolate you might as well do it right, right?  I know many of you readers out there are fans of dark chocolate, will I be stoned if I admit that I am not crazy about dark chocolate?  *Ducking behind couch just in case someone throws something*  Milk chocolate is my love so this recipe is right up my alley.  If you are looking for a dessert that is super easy and full of all those Christmas time flavors, this is the choice for you!

What I used:
1 package of mint oreos......my cheap self went all out and actually bought the brand name of mint oreos....it was painful, but  #1 I couldn't find any off brand and #2 I REALLY wanted to make this recipe!
1 8oz. pkg. cream cheese, softned
1 tsp. mint extract
1 box bakers chocolate (8 oz), melted
2 crushed mint candy canes

Crush your oreos, I mean finely crush them.  I used my husbands handy dandy hammer because I don't have a food processor, it worked just fine!  Simply place the oreos in a ziploc, place the bag on top of a cutting board and let out your frustration out by banging away :)
One your cookies are finely crushed place the crumbs in your mixer and add the cream cheese.  Beat the cream cheese and cookie crumbs until mixed smooth.  Taking a spoon, make one inch balls and place on cookie sheet covered in wax paper.  Once all your cookie balls are made melt your chocolate. I just put it all in a  microwave safe bowl and melted them 30 seconds at a time. Once chocolate is melted add your extract and mix well.
Now using a fork, scoop up your cookie balls and place in chocolate.  Roll around until completely covered and let excess chocolate drip back into the bowl.  Place on cookie sheet again and repeat until all cookie balls are covered in chocolate.  Now, take your crushed candy canes and sprinkle on top of truffles and place in fridge to harden.  Keep refrigerated.
Voila!  Now wasn't that easy?  I seriously need one of those *easy* buttons :)

Let's just get one more look at these babies..... Yes, they REALLY do taste as good as they look!

From my kitchen to yours, Enjoy!