Monday, January 30, 2017

Chocolate Cake Cookies with Marshmallows

Boxed cake mix cookies like this one are the perfect fix for a quick dessert anytime.  These are easily interchangeable to make all kinds of variations.  The original recipe drizzled chocolate over the marshmallow with peppermint candy cane sprinkles for a Christmas version.  I opted for a peanut butter chocolate drizzle.  If I had some peanuts I might have crushed them and added it, but you get the idea.  Let the imagination go on this one.

Chocolate Cake Cookies with Marshmallows
Recipe from Make It & Love It

1 chocolate cake mix (any type)
2 eggs
1/2 c. shortening or butter
large marshmallows
toppings/drizzling chocolate of choice

Beat cake mix, eggs and shortening in a large bowl until well blended.
Scoop dough onto prepared baking sheet (makes 24 cookies).

Bake at 350 degrees for 10 minutes.
While baking, cut marshmallows in half with scissors.
When cookies are done, place a marshmallow half on each piece.
Place back into the oven for 2 minutes to toast and help secure the marshmallow to the cookie.

Cool completely, and top with melted chocolate or other toppings of choice.
Makes 24 cookies.

Monday, January 23, 2017

Green Chili Chicken Enchilada Spaghetti Squash Casserole

This simple meal has great flavor and is easy to throw together any night of the week.
If you want to throw this back into the spaghetti squash shells (like she did in the original recipe), by all means, knock yourself out.  I just find the casserole approach much.  much.  easier.
Be sure and use a green enchilada sauce that you love, because the flavor really shines through in this dish.  I love this recipe, but you can swap it out for whatever your family likes.

Green Chili Chicken Enchilada Spaghetti Squash Casserole
Recipe modified from Recipe Runner

1 large spaghetti squash
1 1/2 c. cooked chicken, cubed
2 c. corn
handful cilantro, chopped
salt and pepper to taste
1 c. pepper jack cheese, shredded (or cheese of choice)

Cut spaghetti squash in half, and scoop out the seeds and pulp.
Place cut squash on a baking sheet and bake in a 400 degree oven for about 40 minutes, until tender.

Meanwhile, combine chicken, enchilada sauce, and corn in a skillet over medium heat and heat through.
Fold in cilantro and keep warm.

When squash is cooked, use a fork to scrape out the flesh and layer it in the bottom of a greased 9x13" baking dish.
Sprinkle with salt and pepper.
Pour chicken and enchilada mixture over squash and spread out evenly.
Top with shredded cheese.

Place back in the oven until cheese is melted.

Monday, January 16, 2017

Coconut Crusted French Toast

Take your every day french toast to the next level and dip each egg slathered slice in shredded coconut.  Trust me, your taste buds will thank you...
You can serve this with any array of toppings you'd like; we opted for fresh berries, toasted almonds and extra coconut.  I'm pretty sure some whipped topping made it on there as well.  Divine.

Coconut Crusted French Toast
3 eggs
splash milk
6 slices bread of choice
2 c. coconut

In a shallow dish, whisk together eggs and milk.
Pour coconut onto a plate and spread out evenly.
Dip each slice of bread into egg mixture and coat both sides.
Remove and let excess drip off.
Lay one side of the egg dipped bread into the coconut and press to adhere.
Place on greased skillet or grill, and cook over medium low heat until both sides are cooked and coconut is toasted.
Serve with desired toppings.

Monday, January 2, 2017

Roasted Garlic

I use a lot of roasted garlic for this salsa recipe, as well as this spaghetti sauce.  And so I will occasionally stockpile a bunch of this in my freezer to cut down on time when making them.  But aside from large batch garlic recipes, there are several everyday uses where these deliciously caramelized cloves come in handy.
I usually puree them in a blender and freeze in mini ice cube trays - making them easy to add a punch of delicious garlic flavor to just about anything.  Use to replace chopped garlic in any recipe, or throw them into soups or stews, or sauces.  You can add a few cubes to some softened butter and spread over bread or toast for the best garlic bread of your life.

Roasted Garlic
Method from Our Best Bites

olive oil
tin foil

Take a head of garlic, and cut the pointed tip off, about 1/4 of the way down (you want to expose the actual cloves).
Place each clove on a piece of tinfoil, cut side up.
Drizzle with olive oil, letting it seep down between the cloves.
Sprinkle with kosher salt.
Wrap the head of garlic up in tinfoil, securing it at the top.

Place all of your tinfoil garlic heads into the oven, directly on the rack.
Bake at 400 degrees for 30-45 minutes (time depends on the size of the head of garlic).
Garlic is done when it is soft/squishy when squeezed.

Remove from oven and let cool.
Unwrap from foil and squeeze each clove out of the head.
Use within one week if storing in the fridge, or freeze for future use.