Friday, July 31, 2009

Zucchuni Chocolate Chip Cookies

Yum! We love these! Enjoy! They freeze really well too.

(Makes about two dozen)

1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture

1 cup finely shredded zucchini
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking
sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

Original recipe here

Friday, July 24, 2009

Clone of a Cinnabon

Clone of a Cinnabon.

So I found this a while back and LOVED it! Its a bit of work, but well worth it. I even have my mom hooked and she requested that I posted it here, since she uses recipes on our site too!:)


  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Visit the Original recipe here.

To die for Blueberry muffins

To-Die-For Blueberry muffins

As most of you know, muffins are a staple in my house, okay so more of an addiction:) We just tried this recipe and I have to agree...they are to die for!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Visit the original post here.

Friday, July 10, 2009

Chicken Gnocchi Stew

We LOVED this soup. Loved it. New favorite and I bet it will taste even better in the winter!!!!!!!!


Chicken Gnocchi Stew

2 Tbls. Extra Virgin Olive Oil
4 slices bacon, chopped
3 cloves garlic, finely chopped or grated
1 large onion, chopped
2 carrots, pealed & thinly sliced on a diagonal
1 bay leaf
salt & pepper
1 rotisserie chicken, shredded*
1 quart (32 oz) chicken stock
2 cans stewed tomatoes (2-15 oz. cans or 1-28 oz. can)
1 1/2 lbs. gnocchi (pasta isle or freezer section)
1/4 c. basil leaves, torn
grated parmesan cheese

Heat a large pot over med-low heat with olive oil, about 2 turns of the pan. Add bacon & cook through, until golden & crispy. Remove it to a paper towel-lined plate & reserve.

Turn the heat up to high & add garlic & toast slightly. Add the onion, carrots & bay leaf, cook 3-4 minutes, until the onion starts to get tender. Season the veggies with salt & pepper, add the reserve bacon & shredded rotisserie chicken to the pan. Pour in the chicken stock & stewed tomatoes, & bring up to a bubble.

Once the stew has come up to a boil, add gnocchi & cook according to package (they'll sink-then wait till they stay floating for a few minutes; about 3-4 minutes). Once gnocchi are done, remove pan from the heat, stir in the basil & serve with grated parmesan at the table.

*tip: if rotisserie chicken is still warm/HOT from purchase, place in freezer or fridge while you prepare the rest of your ingredients; then shred without your hands burning!

Original Recipe HERE

Asian Noodle Salad

This was SUPER yummy and a great vegeterain alternative! Warning, it makes a BUNCH so make sure you have a large crowd, or don't put all of the sauce on! Oh and make sure you grab CILANTRO, not parsley. :)

Asian Noodle Salad

1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Original Recipe HERE

Peanut Butter Chocolate Chip Oatmeal Cookies

YUM!!! Have made these twice this week. DELICIOUS!!


1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Original Recipe HERE