When I first met my husband, he invited me to his yearly family reunion. His mother has a very LARGE family with 3 girls and 5 boys. Each one of them usually brings a desert to the gathering and I was immediately addicted to these cookies his aunt makes every year.
These cookies are AMAZING and have all of my favorite flavors of chocolate, cookie dough and nuts. I literally walk by the desert table 50 times grabbing one of these cookies because they are so addicting. I promise when you make these, everyone will LOVE them!
PEANUT SITTING PRETTIES
Total Time: 1 Hr 14 Min – Yield 48 Cookies
- 1 1/2 Cups, Unsalted Butter
- 3/4 Cup, Firmly Packed Brown Sugar
- 3 Eggs (separated)
- 1 1/2 Teaspoons, Vanilla
- 3 Cups, Flour
- 3/4 Teaspoon, Salt
- Finely Chopped Nuts
- 1 (8 oz) can Vanilla Frosting or Cream Cheese Frosting
- Bag M&M Peanut Candy
- Preheat oven to 350 F.
- Blend butter and sugar in a bowl. Stir in egg yolks and vanilla. Sift flour and salt into bowl; mix well. Chill 1 hour.
- Roll into 1-inch balls. Dip into slightly beaten egg whites. Roll in chopped nuts. Place 1-inch apart on cookie sheet. Bake at 350 F for 7 minutes.
- Press thumb into center of each. Bake 5 to 7 minutes longer or until done. Then let cool.
- Fill with frosting and top with M&M candies.
I bought some honey goat cheese and was in search of something easy but yummy to make with my new ingredient! I found this awesome video from CookingChannel.com featuring ‘Brunch @ Bobby‘ and I am a huge FAN! You have to try out this recipe… if you do not have time to watch the video, print out the recipe below. ENJOY!!
- Total Time:25 min
- Prep:15 min
- Cook:10 min
- Yield:4 servings
- Baguette, sliced lengthwise*
- Olive oil, to brush
- Salt and freshly ground black pepper
- 3 ounces fresh goat cheese
- 2 thinly sliced heirloom tomatoes
- 4 large eggs, poached
- 1 cup micro arugula
- Black Pepper-Tarragon Vinaigrette, recipe follows
- Fresh chervil leaves, to garnish
- *Cook’s Note: Not the super skinny kind of baguette
- Black Pepper-Tarragon Vinaigrette
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
Heat a grill pan and broiler.
Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook’s Note: Break the yolks on the sandwich.
Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.
Courtesy of Food Network
Hosted by Tyler Florence, Food Court Wars pits two teams of aspiring food entrepreneurs against one another as they battle to win their own food court restaurant, rent-free for a year. Each week it’s a different U.S. city mall. The mall wants to open a brand-new “local” eatery in the food court that offers a fresh region-specific menu. Stakes are high as teams must test their concept, market their brand, and run their outlet for a full day feeding hungry shoppers. The team whose restaurant makes the most profit wins their eatery space – a prize worth $100,000! The losing team must vacate the premises.
Courtesy of Food Network
Premiering Sunday, February 23rd at 8pm – “House of Doggs vs. Matts’ Beignets”
Host Tyler Florence heads to Traverse City, Michigan, where husband and wife, Nick and Autumn, combine their love of music with their fondness for food when they opened their rock-and-roll hot dog restaurant. With only seasonal business and a cursed location, they hope to expand their brand so Nick can quit his construction work and focus solely on their hot dog business. Best friends Matt and Matt not only share the same name, but also share a passion for beignets which they hope to transform into a broader, successful culinary concept. These two teams will face-off to prove that they have what it takes to win over the hungry residents of Traverse City, Mich.
Please check out the March 23rd Episode which features two successful neighborhood
restaurants battling for their own food court spot in Lewisville, TX.
Premiering Sunday, March 23rd at 8pm ET/PT – “Full Circle Sliders vs. Jonathon’s Gravy Train”
Newlyweds Jennifer and Lara plan to turn their fun neighborhood gastropub “Full Circle Tavern” into a food court concept. Lara gave up her job to join self-taught chef Jennifer in the business, so they’ve got to make sure it’s a success. Jonathon and his wife Christine own and operate a small neighborhood restaurant called Jonathon’s Oakcliff. In the two years they have been open they have received high praise from the local “foodie” scene. It’s time for this husband and wife team to take their brand to the next level and expose more people to Jonathon’s amazing food. Which team will emerge victorious with a chance to win their own local mall food court spot in Lewisville, Texas.
In honor of Mardi Gras, I figured I’d include some awesome recipes I found that remind me of my Birthday trip to New Orleans. I had the honor of eating at Jon Besh’s restaurant AUGUST which was phenomenal!
Before we left NOLA, we stopped at this restaurant that was off the beaten path and I had the best grits of my life! My crappy phone photo above really doesn’t do it justice, but you can see the lovely pool of butter around the plate which made it so amazing! I found the recipe below on Southern Living and it reminded me of the wonderful grits I had in NOLA. Hope you enjoy!!
Courtesy of Southern Living
Shrimp & Andouille Sausage with Asiago Grits
- 2 (14-oz) cans Chicken Broth
- 3/4 C uncooked Quick-Cooking Grits
- 1/2 (8-oz) container Chive-and-Onion Cream Cheese
- 1/2 C Asiago or Parmesan Cheese (freshly grated)
- 1/4 t Ground White Pepper
- Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.
Shrimp & Andouille Sausage
- 1 1/2 pound Medium-size Raw Shrimp (unpeeled)
- 1 T Butter
- 1/2 pound Andouille Sausage (diced)
- 3/4 C Whipping Cream
- 1/3 C Chicken Broth
- 1/3 C Dry White Wine
- 1/2 C Asiago or Parmesan Cheese (freshly grated)
- 1/4 t Ground White Pepper
- Peel shrimp; de-vein, if desired.
- Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
- Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits.
Courtesy of Dreamworks
In preparation for the NEW upcoming movie ‘Mr. Peabody & Sherman’ in theaters March 7th, I am paying tribute to that loveable bow-tie wearing pooch! I found this easy dog treat recipe from Cesar Milan that you can whip up at home in no time since most people have these ingredients already in their kitchen. Make a batch of these for your canine BFF and they will love you even more than they already do!
Frozen Peanut Butter Yogurt Dog Treat
- 32 oz Vanilla Yogurt
- 1 cup Peanut Butter
1. Melt peanut butter in a microwave safe bowl for 15 to 30 sec.
2. Combine yogurt and melted peanut butter.
3. Pour the mixture into cupcake papers in a muffin tin.
4. Place in freezer for 3 hours.
5. Let him/her enjoy their treat! Woof Woof!
IN THEATERS MARCH 7TH
Growing up, my step-father came into our lives when I was 11. He was born in Tennessee and opened my eyes to what a true country breakfast should taste like complete with pancakes, eggs, bacon, grits, gravy… and we can’t forget the homemade biscuits. Needless to say, breakfast is my favorite meal of the day!
Now, because of my gym head husband, I’ve had to tame my meals drastically but still learn how to keep them tasty. One easy thing I do is re-vamp my pancake recipe. So super easy!
Step 1: I start by using regular pancake mix like Bisquick. You can even opt for buying the heart healthy or whole wheat version or make your own mix (I’ll include a quick mix recipe you can make yourself and just keep it in your pantry when you need it). The mix always ask for milk and eggs. I use fat free milk and instead of the whole egg I use the egg white only.
Step 2: To make them super fluffy, whisk the egg white in a separate bowl till soft peaks form. Make sure to wash your bowl and whisk beforehand or your egg whites will break and never fluff up.
Step 3: I then fold half the egg whites into the mix and slowly combine. It’s okay if the mix looks streaky. Over mixing will pop all the lovely airy bubbles you made. Then I fold in the remaining egg whites until combined.
Step 4: Next, follow the rest of the directions on the box and ‘Voila’… Super Fluffy Pancakes!
On my constant search for healthy AND delicious, I ran into this very colorful salad. You will not believe how much one serving consists of which is why I love this recipe! I know what your thinking… It’s hard to fill up on salad. Trust me, I literally got tired of eating! Try it and let me know what you think.
PS… Don’t forget to switch out ingredients if you do not like something! Create your own dish!!!
Chicken Salad With Strawberries, Feta and Edamame
5 prep time (1 Serving)
- 3 oz chicken (precooked rotisserie, no skin)
- 2 cups lettuce (mixed greens)
- 5/8 cups edamame (shelled, boiled)
- 1 cup strawberries (halves)
- 1/2 oz feta cheese
- 1 cup red bell pepper (chopped)
- 1 cup tomatoes (chopped)
- 2 tablespoon Italian dressing (reduced calorie)
Shred chicken. Mix all ingredients together. Eat immediately!
(1) Serving Consists of: 420 Calories – 13 g Total Fat – 4 g Saturated Fat – 65 mg Cholesterol – 893 mg Sodium – 44 g Total Carbs – 13 g Fiber – 1 g Sugar – 39 g Protein