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Cookie Cake Bars

5/31/2015

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They're calling them "lazy cookie bars." I'm going with "cookie cake bars." Look, people don't have to know that you're lazy unless you advertise it.
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Ingredients:
1 box yellow cake mix
2 eggs, beaten
5 Tbsp butter, melted
1 12oz bag of semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Melt your butter and whisk your eggs.

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Combine cake mix, eggs, and butter. Mix. This will be thick- I'd use an electric mixer.
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Mix in chocolate chips.
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Press batter into the greased pan.
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Bake for 20-25 until puffed and golden brown, particularly around the edges. (Mine took almost 30 minutes.)
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RP Servings: I cut this into 30 pieces I think?
Stars: 3 alone and cold, 3.5 alone and warm and gooey, 4 with ice cream, 4.5 WARM WITH ICE CREAM. EAT WARM AND EAT WITH ICE CREAM. YUM.
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One Pot Mushroom & Zucchini Pasta

5/30/2015

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85% of the time, I have a salad for lunch. "The big salad," as Elaine called it on Seinfeld (if you're old enough for Seinfeld!). The rest of the time, I want something hot, yet easy. And not leftovers. Yeah, I know - just go out, right?! But I found this one-pot pasta which includes some of my favorite things: mushrooms, parmesan cheese, peas and pasta. And garlic. And cream. Well, pretty much everything but the zucchini, but that's been growing on me lately, too!
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INGREDIENTS

  • 1 pound spaghetti (I used this gluten free spaghetti)
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme (i omitted)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream

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Throw it all in a large stockpot with 4 1/2c of water. I had to break my pasta in half for it to fit. Bring to a boil and then simmer until the pasta is soft and the liquid has reduced, about 8-10 min. NOTE: Even though I halved the recipe, I panicked at this point, realizing about the GF pasta. So I used all 4 1/2 cups THANK GOD!

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Ok, my bad here. I am, of course, using gluten free pasta. Which has a LOT more starch get into the water when you cook it. So. Mine looks like I put a can of cream of mushroom soup in it. Not appetizing! I'm really thankful I put all the water in or it would be inedible.

RP Servings: I made 1/2 the recipe and could serve 3 for lunch easily. If anyone else wanted to eat it.

RATING: 3 stars for taste, 1 for aesthetics

Ok, gluten free pasta makes this not a fair test. It may be a 4 with regular. While mine looks *gross* it was actually ok tasting. I didn't do the whole pot with cream and cheese because I doubt I'll save it (GF pasta does weird things when it's cooked and reheated, and I know my hubby won't be eating it!). I did a little cream and cheese and more salt in my bowl. It's... Thick. Like I said, like I added a cream-of soup. But the flavor is ok. I would definitely say to give it a try with regular pasta, and make it your own with the veggies - just remember there's not much liquid in the pot!

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Chicken Enchilada Casserole

5/29/2015

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I've never made enchiladas before, but I decided to make this recipe for chicken enchilada casserole. Mostly because somehow, at the time, it seemed easier and more cost effective than making actual enchiladas. Don't ask me to explain this thought process to you.
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Ingredients:
  • 3 cups red enchilada sauce
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken (I used a lot more than is pictured above.)
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro
  • Container of sour cream

Preheat oven to 375 degrees. Spray a 9x13 pan with non-stick spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered.
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Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
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Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).

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Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. 
Chop up some fresh green onions, cilantro, and avocado. Get some sour cream as well. Put all those on top and serve.
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Not pictured- the sour cream.

RP Servings: 8-10
Stars: 4, WITH THE TOPPINGS. This is very important. This recipe is seriously awesome- as long as you have all the avocado, cilantro, green onions, and sour cream that you could possibly want. Without those things, the recipe pretty much has one flavor and one texture. With them though... my husband, who confided after he ate dinner that he actually doesn't really like enchiladas, said that he really liked them.
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Lemon Crinkle Cookies

5/28/2015

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I've wanted to make these cookies for a long time. I LOVE citrus flavored foods, and I've always been a sucker for lemon cookies. Since I had 1) the ingredients and 2) an office full of people to give the 3 dozen results to, I decided to give it a shot!

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Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar together until light and fluffy.
In a second bowl, combine vanilla, egg, lemon zest, and lemon juice.
In a third bowl, combine salt, baking powder, baking soda, and flour.

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This is the light and fluffy sugar and butter.

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Whip in vanilla, egg, lemon zest and lemon juice.
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Slowly stir in the bowl of dry ingredients until combined.
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Pour powdered sugar into a shallow bowl. Roll a heaping teaspoon into a ball, and coat it in powdered sugar. Place on a greased pan.
Bake for 9-11 minutes, or until the bottoms are barely brown. I then sprinkled a little bit more powdered sugar on top.
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RP Servings: Makes almost 3 dozen cookies
Stars: 4 for sure, maybe a 4.5. These were really good. The lemon juice+zest was perfect for the first try (definitely noticeable, but fairly subtle), and I think could be adjustable based on preference. I might add a smidgen more of both next time. They were light, slightly chewy, and a perfect sweetness. The ~6 people in my office ate them all in one day! I definitely recommend them.
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Skillet Pizza (toppings)

5/27/2015

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I'm not even intentionally eating pepperoni 24/7, it's just that I keep coming across recipes with pepperoni and I think, "I still have some in my fridge!" And then we have recipe number 3 with pepperoni.
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Ingredients:
Mozzarella Cheese
Other pizza toppings

Set pan to medium-high heat. Put a layer of mozzarella cheese on the pan.

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When the cheese starts bubbling, add toppings.

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Watch the edge of the cheese. When it turns brown, carefully (seriously, CAREFULLY) use a spatula to slide the cheese off and put it on a plate.

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This is what the bottom of the cheese looks like:

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Let cool so that the cheese hardens, then eat! They recommended dipping in pizza sauce if you had it, but I didn't have any.

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RP servings: 1

Stars: 4. Alright so this was actually a really good substitute for pizza cravings. I mean, you're not eating a pizza, so there's that bummer, but it IS a good few bites that can get rid of a bit of the pizza craving.

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    Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?

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