Mexican Chicken Rub

My A-mazing husband has really been on a roll with great food lately! He made this chicken the other night that we used for chicken tacos but it would be great in anything mexican from fajitas to enchiladas or even on a salad.

Mexican Chicken Rub

2 T chili powder

1 T salt

1 T paprika

1 T sugar

1 t onion powder

1 t garlic powder

1/2 t cayenne pepper

1/2 t cumin

Mix this all together and rub on raw chicken (we used boneless, skinless breasts). Cook on the grill until cooked through. Slice and use on anything you like!

Peanut Butter Chocolate Chip Cookies

I told you I have been on a cookie spree lately! The sad thing is I am only posting the ones I TOOK pictures of! There have been others that were devoured too quickly to photograph. Anyway, I came across these irresistible cookies at Annie's Eats. I altered the recipe a bit and added milk chocolate chips to go along with my craving. So I will post how I made them, they were to die for! They are SO chewy and soft! I cooked all of them and then froze little bags with about 6 cookies in each thinking that that would keep me from eating them all at once. It did spread out the eating fest for a couple of days... I know, I was shocked when I went to the freezer and there were NO cookies! My actual first thought was "Who took My cookies?!"

Peanut Butter Chocolate Chip Cookies

3 cups flour
1 cup sugar
1 1/2 t baking soda
1 t baking powder
1/4 t salt
1/4 cup shortening
1/4 cup butter, softened
1 cup creamy peanut butter
1 cup honey (yes, really ONE cup)
2 eggs
sugar, for rolling (I omitted this and added chocolate chips)
2 cups chocolate chips (I used milk chocolate)

Preheat oven to 350. Cream together shortening, butter, peanut butter and honey.  Mix in eggs one at a time.  Add the dry ingredients and mix until just combined.  Add chocolate chips or roll into balls and roll in sugar.  Put balls on ungreased cookie sheet and bake at 350 for about 10 minutes or until golden  brown on the edges.

My Favorite Pasta Salad

I love this salad because it is SO easy, quick and yummy. It is really more of a list of ingredients than a recipe. But hey, easy is good and maybe I am just LAME but I didn't make pasta salad forever because I had no idea how easy it really was. So if any of you out there are like me, well, let me save you the hassle and give you the list right here!

Pasta Salad

16 oz spiral pasta (I like the multi colored) cooked and drained

red onion

broccoli

squash (zucchini or yellow)

carrots

tomato

olives

1 bottle of Italian dressing

fresh grated Parmesan cheese

I just take whatever veggies I have on hand or feel like and chop them to bite size pieces. Now mix these with the pasta and pour the bottle of dressing over the top. Mix it well and refrigerate for at least 1 hour or over night. The dressing seems to soften the veggies a little so leave them raw. Make sure to toss the salad before serving as the dressing settles at the bottom. Sprinkle with Parmesan right before serving.

Oatmeal Cream Pies

The ONLY things that I have been motivated enough to make are cookies. I crave them daily and can't get enough of them. You may be wondering how this is different than any other time in my life and the answer is, well... it's not, accept that I think this craving may be a tiny bit stronger! I got this recipe from Everyday Food Magazine and then adapted it to my liking. Not only were these delicious but they are also adorable (my son's words not mine!) I love it that he thinks of food as adorable though, he is obviously my son!

Oatmeal Cream Pies

(makes about 12 sandwiches)

1 3/4 cups flour

1/4 t salt

1/2 t baking powder

1/4 t baking soda

1/4 t cinnamon

1 cup butter, softened

3/4 cup dark brown sugar

1/2 cup sugar

1 T molasses

1 t vanilla

2 eggs

1 1/2 cups quick oats

Preheat oven to 350. Mix together flour, salt, baking powder, baking soda and cinnamon - set aside. In another bowl beat together butter, brown sugar, sugar and molasses until light and fluffy. Add vanilla then eggs one at a time. Next add in the flour mixture until just combined. Last add in the oats. Drop by the spoonful onto a cookie sheet. (These spread and become thin so don't make them too big. About 1-2 T is good. Make sure they are spread about 2 inches apart so they don't run together.) Bake for about 10 minutes until just set on the edges, so they stay soft. Let them cool for about 5 minutes on the pan, they come off easier this way. Let them cool completely and then frost and sandwich them.

Frosting

1 stick of butter, softened

2 1/2 cups powdered sugar

1/2 t vanilla

dash of salt

milk, to spreading consistency (about 3 T)

Beat all this together until smooth and spreadable.

Margherita Chicken

I am trying, somewhat UNsuccessfully (or UNwillingly), to come back from the land of newborn H.E.A.V.E.N. But hey, how many times do we actually get to have a newborn? I am trying my best to remember and relish each instant! As a result I have totally been relying on my sweet husband in the food department and he has really come through for me! He grilled this A-mazing chicken the other night, it was so good and I LOVE that the toppings came fresh from our garden. Such a perfect summer meal...

Margherita Chicken

4 skinless boneless chicken breasts

1 bottle Italian dressing

tomato

cheese (we used cheddar but it is also really good with provolone)

fresh basil

Marinate the chicken in the Italian dressing for at least 2 hours and as long as overnight. Grill the chicken. When it is cooked through, place tomato slices and cheese on top until cheese is melted. Top with fresh basil right before serving.

Taking Time...

Having this DELICIOUSNESS in my house means no cooking for me for a little bit. 2 weeks early and it was LOVE at first sight! I really don't need anything else when I have this little face to nibble on and kiss. Don't worry I will be back! Until then you can look at this little boy and dream that you get to cuddle up next to him, cause that is right where I will be! See you soon!

Raspberry Cream Pie

I saw this at the Pioneer Woman and just had to try it. Well, let me tell you, it was fantastic! It was so easy to make, came together in a snap and was so summery and light! Just the perfect summertime dessert!

Raspberry Cream Pie

25 whole oreos

4 T butter, melted

1 c (generous) fresh raspberries + more for garnishing

3 T sugar

2 containers (6 oz each) raspberry yogurt

1 (3.4 oz) package instant vanilla pudding

1 c whipping cream

Crust

Preheat oven to 350. Crush oreos in food processor or by hand until fine. Add melted butter. Mix until well combined and press into a pie pan. Bake at 350 for 3-4 minutes until it is just set. Cool completely

Filling

Smash raspberries and sprinkle with 3 T sugar. Let sit for 15 minutes. With electric mixer combine both yogurts and instant pudding (just the powder). Pour in whipping cream and beat on low for 30 seconds. Scrape sides of the bowl and then mix on med/high for about 2 minutes, until mixture is thick. Gently fold in smashed raspberries until mixed in. Pour all this into the cooled pie crust. Freeze for about 2 hours until firm. Garnish with more crumbled cookies and fresh raspberries.

Muddy Buddys

Now, I know that this recipe is old school, but I don't have it on my blog and since I use this as a way to save my favorites (and these are DEFINITELY one of my favorites and slightly addicting!) I just needed it to be on here! Besides, my amazing friend Abby found these ADORABLE dessert cups for me and I have been dieing to photograph them!

Muddy Buddys

9 cups chex

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 t vanilla

1 1/2 cups powdered sugar

Melt chocolate chips, peanut butter and butter together. Pour this over the cereal and stir until well coated. Put the cereal and powdered sugar into a gallon ziplock bag and shake until sugar has coated evenly. Spread on wax paper to cool. Store in an airtight container.

Garden Fresh Pasta Sauce

I just LOVE having a garden! It is so neat and rewarding to be able to cook from it, besides it tastes SO much better and it is healthy! We have tomatoes coming out of our ears right now so we decided to make pasta sauce from them. It really was just as easy as opening a can. And I love that our boys can help pick, prepare and understand exactly where their dinner came from. I found a basic pasta sauce recipe at Cooks.com and then added a few more things to it. We made this bread to go with it, perfect!

Garden Fresh Pasta Sauce

(4 servings)

2 cloves garlic, minced

1 large onion, chopped

2 T olive oil

2 lbs tomatoes (about 6 medium)

1 1/2 c water

1 (6oz) can tomato paste

1 T sugar (I will use less next time, our tomatoes are really sweet)

2 t beef bouillon

1 t oregano

1/2 t salt

1/8 t pepper

1 t fresh chopped basil

1 t fresh thyme

1 bay leaf

sliced mushrooms

sausage, fully cooked (we used chicken mozzarella sausage from Sam's Club) browned and sliced

To peel the tomatoes, cut an "x" on the bottom. Put them in boiling water for 30 seconds and then directly into ice water for a few seconds. The skins almost fall off. Then cut them into quarters, set aside. In a 3-quart sauce pan cook garlic and onion until tender. Add tomatoes, water, paste, sugar, bouillon, salt, pepper, herbs and bay leaf. Stir and bring to a boil. Let this simmer for 1 1/2 hours. Remove bay leaf and add mushrooms and sausage and let simmer for another 1/2 hour. Spoon over cooked pasta.