Monday, May 6, 2013

Whole Wheat Oatmeal Chocolate Chip Cookies!

I am obsessed with cookies. I force myself to make them as little as possible however, because I am not the type that can eat one cookie and call it a day. I'll eat them for breakfast, lunch and dinner until they are gone! One of my friends pinned this copycat Great Harvest Giant Oatmeal Chocolate Chip Cookie a few months ago and I decided to give it a try. Anything to make them a little healthier- then I can have 5, right? ;)

They ended up being amazing and you can't even tell they're made with whole wheat flour. They still have butter and sugar, of course, but at least there's some extra fiber!



Here's the ingredients:

2 sticks of salted butter
2 cups brown sugar
2 eggs
2 tablespoons molasses (yes, you HAVE to add this! it makes them.)
1 tablespoon milk
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt (i use more than the recipe originally calls for and I use kosher salt)
2 cups oats (for them to be really chewy, don't use quick oats. We want whole oats)
2 cups whole wheat flour
1 1/2 cups chocolate chips

Preheat oven to 350. Cream the butter with the sugar. Add eggs, molasses and milk, mix for 30 seconds. Stop mixer and scrape down the sides of the bowl to make sure everything is combined. Add baking powder, soda and salt. Mix for 10 seconds. Add oats, flour and chocolate chips. Mix JUST until everything is moist. Usually it takes me about 20 seconds MAX to get everything combined. Not over mixing cookie dough makes them light and delicious.

These were originally giant cookies, but I make them normal size and bake them for significantly less time:
The original source says to bake them for 12-14 minutes- I ALWAYS under bake my cookies. Bake these for 9 minutes! As in- they are still almost raw on top when I take them out.  Ever wonder why cookie dough is so dang good? It's not cooked, that's why. So who wants to eat over baked cookies? Not me. Plus, when under baked, they are softer and last days longer...if they aren't all eaten within 24 hours :)

Monday, September 24, 2012

Buffalo Chicken Grilled Cheese

I saw this recipe today on food gawker and my mouth was watering. I've been obsessed with buffalo lately, I love the flavor! These grilled cheese are super easy to make, I kinda made it up as I went along so there aren't exact measurements.



Ingredients:
2 cans of chicken (this saves a ton of time, but feel free to use shredded chicken)
buffalo wing sauce
cheese
red onion
bread
butter

Heat a flat pan on medium heat.
Meanwhile, drain chicken and combine with buffalo sauce in a bowl. I added enough buffalo sauce to make it look like tuna with mayo, make sense? Grate cheese and add it to the meat & sauce mixture, you want a good amount since this is a grilled cheese after-all. Chop up a little red onion and mix it in too.
Take two pieces of bread and butter one side of one slice. Put a good amount of the meat mixture on the bread (with butter on the outside). Take your other piece of bread and butter one side then place it on top of the sandwich.
Grill on flat pan til both sides are golden brown. Cut in half and enjoy!

Tuesday, September 18, 2012

Hawaiian Baked Ham & Swiss

I tried a new recipe tonight and we quite enjoyed it. I found it on Pinterest and of course you never know how recipes from Pinterest will turn out. But I took a chance on this one and we liked it. The sweetness of the rolls mixed with the onions in the sauce was a fantastic combination.

Here is the recipe, but I originally found it here, I only modified it to feed fewer people.


Ingredients:
1 pkg. Hawaiian rolls (you only need 9 of the 12 rolls)
6 large slices of honey ham fresh from the deli
4 slices of swiss cheese
6 T. butter
2-3 T. mustard
1 T worcestershire sauce
1/2 onion, chopped


Preheat oven to 375 degrees
Melt butter in pan, add onion, mustard & worcestershire sauce-simmer for 3-5 minutes
Grease 8x8 pan. Take 9 rolls being careful to keep them connected and slice in half. You'll have two halves with the rolls still connected.
Place the bottom half of the rolls in the 8x8 pan and pour 1/3 of the sauce over the rolls. Layer ham & cheese over the rolls and cover with top half of the rolls.
Pour remaining sauce over the top. Cover and cook 15-20 minutes. 
Cut into 9 sandwiches for serving.

Enjoy!

Monday, August 27, 2012

Dresden's menu 8-27

We are headed to Wyoming this weekend to visit my aunt & uncle on their mission. We are very excited to learn more about the Pioneers and do a little camping :)

Until then, here is my menu for the week


Monday: Chicken Quesadillas with guacamole

Tuesday: Chicken & Wild Rice Casserole
UPDATE: This recipe was delicious. My husband doesn't like rice and he had multiple servings of this. I halved the recipe and made it in an 8x8 pan. It took about an hour and 20 minutes to cook. I will for sure be making this one again.

image source

Wednesday: Hamburgers
Friday-Sunday: Wyoming!

Saturday, August 18, 2012

Broccoli Pasta Salad

Hey everyone, it's Kari
I've posted on this blog before but that was pre-baby and now that I'm just barely getting back into blogging (my baby may or may not be almost 14 months old - oops!) Natalie asked me to post this recipe for a salad I made the last time she and her husband (and her bump) came to dinner!
Photo
I first saw this recipe on Pinterest and posted it to my board in hopes to someday make it and I'm glad I finally did!
If you like the broccoli salad from Souplantation/Sweet Tomatoes you'll like this too!
The original recipe was a little different from what I ended up making because I tried to use mostly what I already had on hand,

This is the original recipe:
  • 1 cup chopped pecans
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled 
This is what mine ended up being:
  • 10 oz. bow-tie pasta (Instead of 8 oz. - I kinda wanted it to be more hearty)
  • 1 lb. fresh broccoli
  • 1 cup mayo
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup apple cider vinegar (didn't have red wine vinegar)
  • 1 tsp. salt
  • 2 1/2 cups red grapes, halved
  • 6 cooked bacon slices, crumbled (Instead of 8 slices - we ended up using some of the chewy bacon pieces for the burgers)
  • 1/2 cup cashews (didn't have pecans - also didn't roast them)

Cook bow-tie pasta until it is al dente, let cool. While pasta is cooking cut broccoli into bite size florets.
Combine mayo, sugar, onion, vinegar and salt in a small bowl.
Toss pasta and broccoli and grapes in large bowl, pour mayo mixture over. (In the original recipe it says to refrigerate at this point for 3 hours - I didn't have time for this at first, but I do think the pasta was better second day, so if you have time to make it ahead you can stop at this point!)
Before serving toss in bacon and cashews.

It makes for a perfect summer salad and was delicious with burgers and corn on the cob!
Enjoy!

Friday, August 17, 2012

Turkey Kabobs (turkey tenders)

My husbands family has these every year on the 4th of July and they are quite popular. For some reason I haven't ever been a fan of turkey, but I really like these and I have slowly been liking turkey more and more.
These are really delicious & lean, and go great with any side dish.


Ingredients:
turkey tenders
1 c. 7-Up (I use Sprite)
1/2 vegetable oil
1/4 c. soy sauce
1/2 t. garlic powder
1/2 t. horseradish powder


Cut turkey into chunks and place in ziploc bag with remaining ingredients. Marinade overnight in the fridge. Grill over medium heat for 5-7 minutes each side, turning only once.

About the recipe:
I'll be honest, the first time I read this recipe I thought horseradish powder said worchestershire sauce, how that happened...I have NO IDEA!! So I still replace mine with 1/2-3/4 t. worchestershire sauce and we love it. So if you don't have horseradish powder, use worchestershire sauce.

The turkey tenders I found were in a package from Jennie-O and came in 3 large pieces. For the two of us I used 1 1/2 and froze the rest. The first time I cut them they were large enough to go on the grill alone, the second time they kinda fell apart so we skewered them so they wouldn't fall through on the grill. I recommend cutting them smaller for more flavorful meat. They taste great reheated as leftovers or even cold and shredded on a sandwich.

Monday, August 6, 2012

Chocolate Cake Mix Cookies

This cookie recipe comes from my mom and it's my favorite. I don't like a lot of cookies, but I love these. I will warn you now...they are no where near healthy :)


Ingredients:
1 milk chocolate Betty Crocker cake mix
1 8 oz. pkg cream cheese (room temp)
1 cube butter (room temp)
1 egg
1 tsp. vanilla

Heat oven to 350 degrees
Combine cream cheese & butter.
Then add the remaining ingredients- cake mix, egg & vanilla.
Spoon dollops of cake mix on a greased cookie sheet, don't form balls, these are supposed to be kinda chunky and medium to big sized.
Bake for 8-10 mins, these are quite moist so be sure not to overbake them. Bake one sheet and let them cool enough to taste then adjust time from there.


My mom is also known for her cherry chip version of these cookies. Just replace the chocolate cake mix with Betty Crocker Cherry Chip cake mix. My brothers love them.

With my mom half a world away these make her feel a little closer.