Thursday, April 14, 2016

Three-Ingredient Cookies - SO EASY!

These have become my favorite speedy cookies!

Photo by Elsie Park

Three-Ingredient Cookies

1 box dry cake mix, ANY flavor (chocolate, white, yellow, red velvet, strawberry, spice, confetti)
2 eggs
1/3 cup oil
Optional additions if desired:  ½ to 1 cup chocolate chips, other flavored chips, nuts, etc.

Mix all together in bowl. Shape into 1-inch balls with hands and place 2 inches apart on ungreased cookie sheet(s) (I sometimes roll the dough balls in sugar, a sugar/cinnamon mixture or powdered sugar before placing them on the pan). Bake in oven at 375 degrees Fahrenheit for 10 minutes or until bottoms start to turn golden. Remove from oven and let sit for 1-2 minutes before removing cookies to cooling rack.

These cookies are fast, easy and tasty! Enjoy!

Chocolate Covered Cheesecake Bites - Heavenly!

Photo from Buzzfeed
A friend posted this recipe on Facebook from the Buzzfeed sight. They look divinely sinful!

Makes 30-40

10 graham cracker sheets
¼ cup confectioner’s sugar
1 teaspoon Kosher salt
1 stick melted butter
16 ounces cream cheese, softened
1 cup confectioner’s sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted

In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
In a large bowl, combine graham crackers, combine confectioner’s sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 9×9 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for ten minutes.

In a separate bowl, combine cream cheese, confectioner’s sugar, and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for one hour.

Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice one centimeter strips horizontally, then vertically, creating little cheesecake cubes.

In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth. Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes. Freeze for 15 minutes, then serve!

Wednesday, April 13, 2016

Ahh yeah, Root Beer Slow-Cooker Chicken!

Photo Credit - Pillsbury
Oh boy! My favorite soda coupled with my favorite protein is a match made in heaven! Put it on a sweet Hawaiian bun and you've got one delicious sandwich. Serving it alongside juicy watermelon chunks and a green salad would make a tasty meal.

Root Beer Slow-Cooker Chicken (from Pillsbury)

2 ½ lb boneless skinless chicken breast
Salt and pepper
1 ½ cups barbecue sauce
1 cup root beer

Spray slow cooker with cooking spray. Season chicken breasts on both sides with salt and pepper, and place inside slow cooker. Pour in barbecue sauce and root beer; spread around. Cover and cook on High heat setting 2 hours. Remove chicken from slow cooker, and use two forks to shred. Place chicken back in slow cooker on Warm heat setting; simmer 30 minutes. Serve on burger buns, as desired.

Photo Credit - Pillsbury
Photo Credit - Pillsbury

Monday, April 4, 2016

1,300 Pine Cones!

Photo by Elsie Park
Make sure when you tell your kids that you'll pay them a penny for each pine cone they pick up off the lawn that you have the correct change in your wallet. My three girls ended up gathering about 1,300 pine cones (yes, they counted every one of them in front of me), equating to $13. Well, I looked in my purse for their promised payment and found that I didn't have any one dollar bills, only fives. I ended up paying each of them $5 and it cleaned me out. They're now richer than I am! Oh well, it was worth a good lesson in working hard to earn their money, and it was a good reminder for me to take a better look at the amount of pine cones lying around before putting a price on them.