Slow Cooker Cream Cheese Chicken Chili

Ingredients:

1 can black beans, rinsed and drained

1 can corn, undrained

1 can Rotel, undrained (aka: green chilies and tomatoes)

1 pkg. ranch dressing mix

1 t. cumin

1 T. chili powder *

1 t. onion powder

1 8-oz pkg. light cream cheese

2 chicken breasts

* I thought the whole T. was a little too much heat for me, so next time I will only use 1/2 T.

Recipe:

1. Drain and rinse black beans. Place chicken at bottom of slow cooker pot. Pour on can of corn, Rotel, and black beans.

2. Top with seasonings and ranch mix. Stir together.

3. Place cream cheese on top. Cover with lid and cook on low 6-8 hours.

4. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Rating: 4.5 of 5

A bit spicy for my taste with the whole tablespoon of chili powder, but that's easily fixed. We really liked this chili. I don't really have much to say about it other than it was a creamy version of the Chicken Tortilla Soup, which is one of our all time favorite soups. And, I do think this soup would be good topped with some chopped cilantro.

Source: Plain Chicken, Slow Cooker Cream Cheese Chicken Chili

The New York Times Chocolate Chip Cookies

I never did end up getting a picture of these cookies. I would only bake 8 at a time and they would just disappear!

Ingredients:

2 c. minus 2 T. cake flour

1 2/3 c. bread flour

1 1/4 t. baking soda

1 1/2 t. baking powder

1 1/2 t. coarse salt

1 1/4 c. unsalted butter

1 1/4 c. light brown sugar

1 c. plus 2 T. granulated sugar

2 large eggs

2 t. vanilla extract

1 1/4 lbs. chocolate chips*

* 1 lb chocolate chips = 2 2/3 c. -- I used what I had which was normal semisweet, white chocolate, and mini chocolate chips

Recipe:

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.

2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy - about 5 minutes.

3. Add eggs. Stir in vanilla. Reduce to low speed and slowly add dry ingredients until just combined.

4. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

5. When ready to bake, preheat oven to 350 F. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Rating: 5 of 5

I have low self-esteem when it comes to making chocolate chip cookies. Just chocolate chip cookies. Why? Well, because it doesn't matter what I do, they never turn out! But, this recipe actually works for me. I don't know why, but I didn't have a single bad batch, or cookie for that matter, over the 3 days that it took me to bake all the dough. To get a good soft cookie after it cools though, you need to drop enough dough to almost make a golf ball (which is my guess since I'm really not that familiar with golf balls....so let's say a ping pong ball since I do know those). These cookies are just so good! Oh yeah, I definitely don't think you need to refrig for 24-36 hours. I made my first batch after a 4 hour stint in the fridge and they turned out just the same as the dough that stayed in for the allotted time.

Source: I Am Baker, Chocolate Chip Cookies

Coconut Chicken with Sweet Chili Dipping Sauce

Ingredients:

2 lbs. boneless, skinless chicken breasts

2 large eggs

1/4 c. coconut milk, optional

1/2 c. all-purpose flour

1 c. panko bread crumbs

1 c. shredded coconut

1/2 t. salt

1/2 c. vegetable oil, divided

1 c. sweet chili sauce

Recipe:

1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.

2. Prepare your breading station by gathering three bowls. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

3. Place 1/4 c. of vegetable oil in a large heavy duty skillet and heat over medium heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour with sizzle and create a lot of bubbles.

4. While the oil is heating, dredge chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko shredded coconut.

5. Place about 6 strips in the pan at once. There should be only one layer of chicken and about 1-inch distance between each piece. Fry for 2-3 minutes on each side of until they are golden brown and crispy. Place them on a plate with paper towel. Continue frying remaining chicken. Oil might become low, in which case, add the second 1/4 c. of oil.

6. Serve with chili dipping sauce.

Rating: 4 of 5

LaDon wanted to rate these higher, like 4.5, but I didn't like them that much. The chicken was good, but in all honesty, I couldn't taste the coconut at all. It was just a crunchy chicken strip (which are good). I was hoping for a much more flavorful chicken considering all the frying that went on. However, with that said, I did serve these up with some honey-mustard and it greatly improved everything (which means that we didn't use the sweet chili sauce). For the sake of crispy chicken strips for LaDon, I would make these again.

Source: Budget Bytes, Coconut Chicken with Sweet Chili Dipping Sauce

Hummus and Cucumber Tomato Salad Stuffed Pita

Ingredients:

1 T. extra virgin olive oil

1 t. freshly squeezed lemon juice *

1/2 - 1/4 t. salt, depending on taste **

1/8 t. cracked black pepper

2 medium roma tomatoes, diced ***

1 cucumber, peeled and diced ****

1/4 c. red onion, thinly sliced *****

4 whole wheat pita pockets

1 c. hummus

* I was totally not paying attention and put in lime juice rather than lemon.

** I did just under 1/4 t.

*** I used about 12 grape tomatoes

**** I used half of a large cucumber

*****Completely spaced getting some red onion so I just used dried chopped onion

Recipe:

1. In a medium bowl, combine oil, lemon juice, salt, and pepper. Add in tomatoes, cucumber, and red onion, toss to coat.

2. Open each pita pocket carefully and spread 1/4 c. hummus in each pocket and stuff in some of the cucumber mixture using a slotted spoon. Serve any remaining cucumber and tomato salad on the side.

Rating: 3.75 of 5

I would, by myself, actually rate this a little higher, but I don't think that LaDon would. Loved the garlicky hummus with the salad. Felt so light and fresh together. I'm sure lemon juice would be delicious, but I loved the lime in there! I actually liked it so much the way I made it, I don't think I'll add red onion in next time.

Source: Simply Fresh Cooking, Hummus and Cucumber Tomato Salad Stuffed Pita

Whole Wheat Pita Bread

Ingredients:

2 1/4 t. yeast

1 T. honey *

1 1/4 c. warm water

1 1/2 c. bread flour, divided

1 1/2 c. whole wheat flour, divided

1/4 c. extra-virgin olive oil

1 t. salt

cornmeal, for spinkling

* I used sugar. My honey was caramelized.

Recipe:

1. In the bowl of a stand mixer, combine yeast, honey, and 1/2 c. water. Stir gently to blend.

2. Whisk 1/4 c. bread flour and 1/4 c. whole wheat flour into the yeast mixture until smooth.

3. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

4. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining 3/4 c. warm water, 1 1/4 c. bread flour, 1 1/4 c. whole wheat flour, olive oil, and salt.

5. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise about 1 hour, or until doubled.

6. Place an oven rack in the middle position. Place a baking stone (or pizza stone, if using one) in the oven and preheat to 500 degrees F.

7. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6 1/2 to 7-inch circle.

8.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.

9. Transfer 4 pitas, 1 at a time, onto the baking surface (can be baked on a baking stone or directly on oven racks). Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more.

10. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

Rating: 4.5 of 5

These ain't no store bought pitas! To me, store bought pita and tortillas have the same problem: they taste a little plastic-y. No bueno. These pitas take pita bread to a whole new level! Soft and fluffy and full of flavor! Well, as full of flavor as you can get with wheat. We had them with Hummus and Cucumber Tomato Salad, but they would be divine with just about anything inside. Maybe a scrambled eggs for breakfast even? I don't know that I will buy pita bread again in the future.

Source: Annie's Eats, Whole Wheat Pita Bread

Glazed Doughnut Muffins

Ingredients:

Muffins:

1/4 c. butter, softened

1/4 c. vegetable oil

1/2 c. granulated sugar

1/3 c. brown sugar

2 large eggs

1 1/2 t. baking powder

1/4 t. baking soda

3/4 t. ground nutmeg

1 t. cinnamon

3/4 t. salt

1 t. vanilla extract

2 2/3 c. all-purpose flour

1 c. milk

Glaze:

3 T. butter, melted

1 c. powdered sugar, sifted

3/4 t. vanilla

2 T. hot water

Recipe:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, granulated and brown sugar until smooth.

3. Beat in eggs, one at a time.

4. With the mixer on low speed, add in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon batter into cups, filling the cups, and smooth tops. Bake until muffin tops are a pale golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time.

7. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

8. To make the glaze, in a medium bowl mix together the melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time. Serve.

Rating: 4.5 of 5

We loved these! Super easy to make and just all around delicious! They're good with or without the glaze on top. I don't know that they taste just like an old-fashioned doughnut, but that's okay! They're that good. Good balance of nutmeg and cinnamon, fluffy, soft, and just what we like.

Source: Sweet Pea's Kitchen, Glazed Doughnut Muffins

Best Cocoa Brownies

Ingredients:

1/2 c. butter

1 1/4 c. white sugar

2 eggs

1 t. vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. all-purpose flour

1/4 t. salt

1/4 t. baking powder

Recipe:

1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

2. Melt 1/2 c. butter. Remove from heat and stir in sugar, eggs, and 1 teaspoon vanilla. *

3. Gently stir in 1/3 c. cocoa, 1/2 c. flour, salt and baking powder. Spread batter into prepared pan.

4. Bake in preheated oven for 28-30 minutes. Cool for 15 minutes before cutting.

*I melted my butter in the microwave and then poured it into the mixing bowl. Faster.

Rating: 4 of 5

As far as ease it's concerned, it's a 5. Such an easy recipe. It makes for a crispy outside and warm, ooey gooey inside. I didn't cook mine long enough (my oven tends to be on the warmer side of things) which caused an under-cooked middle (and I tend to not do the toothpick test!). So so so good and will definitely be making these again!

Source: The Comfort of Cooking, Best Cocoa Brownies