Archive | March 2012

Easter Egg Cookie Cups

Easter ranks a VERY close second to Christmas as my favorite holiday of each year.  When I was younger, it was because my sisters and I always woke up to stuffed bunny rabbits at the foot of our beds. Now, it’s all because of  one thing: Cadbury eggs.  Sad, but true. The second these babies are on the shelves at CVS, I lose all self control and buy them immediately.  This year was no exception, and just when I finished my first bag, my darling mother sent me another! I absolutely needed to get these out of my house, so….I baked with them!

Here’s a spin on my favorite homemade cookie-dough recipe, filled with Cadbury eggs.

Easter Egg Cookie Cups

Ingredients
1 stick butter
¾ cup light brown sugar
¾ cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
2 ¼ cups white flour
1 cup (or as many as desired) Cadbury milk chocolate eggs
1 cup heath-bar bits(optional)
cooking spray

Directions

1)Preheat oven to 350, and prepare cupcake liners in muffin tins. Spray them with butter spray.
2) Soften butter in the microwave on low power—do not melt.
3) Once the butter is softened, mix in sugars with a spatula.
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4) Once mixed, add in both eggs and vanilla.  Stir until mixed.
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5) Add baking soda, and gradually add the flour.

6) Once mixed, add heath bar and Cadbury eggs.

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7) Scoop cookie dough into cupcake liners. Top each cupcake with Cadbury egg.
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8) Bake at 350 for 14-16 minutes, or until browned. (I like mine slightly undercooked).

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These are super festive and super easy. I’m bringing these into work as a pre-Easter treat. I have NO willpower if they stay in my house! Enjoy J
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Barbeque Crock-Pot Chicken

I have to admit…sometimes I crave pulled chicken. Sounds strange, right? Well I blame it on my 6+ summers of working in a barbeque barn. For six summers straight, I pulled countless chickens–breasts, thighs-you name it, we pulled it— every single Friday, Saturday, AND Sunday of every summer, so of course, we naturally ate it too. The “we” I’m speaking of are my favorite girls—my twin sister, and my beautiful friends Tiffany and Monique. I think we all agreed,  you don’t get barbeque chicken more tasty than chicken straight from a smoker! …or at least, that’s what I thought. Now that I’ve made this crock-pot recipe, I’m having second thoughts.

Not only is this simple to make, but the minimal ingredients make it fairly inexpensive, too. Plus, this will last you the work week and it’s extremely versatile. I ate it all week as a main dish, on top of salads, in sandwiches, and in wraps—your chicken, your choice J It’s just.so.tasty. Make this now!

Barbeque Crock-Pot Chicken

Ingredients
-4 skinless, boneless chicken breasts (I used 8 thin chicken tenderloin strips)
-1 can Campbell’s French Onion Soup (10 1/2 oz.)
-1 cup ketchup
-1/4 cup cider vinegar
-3 tbsp light brown sugar
-1 bottle smokey bbq sauce (or bbq sauce of your choice—I used honey barbeque)

Directions:

1) Mix soup, ketchup, cider vinegar, and brown sugar in a mixing bowl.

2) Once your chicken is washed and in the crock-pot, pour the mixture over chicken.
All in!

3) Cover and cook on low 8-10 hours, or high 4-5 hours,  until done.

4) Remove chicken from slow cooker. Cool slightly, then shred using 2 forks.

5) Return chicken to slow cooker & add bbq sauce. Mix and reheat through, about 5-10 minutes. Enjoy!

Dig in!

Someone please tell me they had a difficult time pulling away from this chicken so that I’m not alone…I am addicted! In a month, I made this 3 times…whoops! Hope you like this as much as I did : )

What’s your favorite chicken dish?