Eat all the cookie dough

Thankfully, I'm not alone when I say there are times I prefer to lick the spoon over baking the cookies.  This was simple, quick and totally satisfied my craving for something sweet.  It was great on graham crackers but even better on a spoon!

Eggless Cookie Dough

Original Pin     Recipe From: Fun Foods on a Budget

Gather it:

• 3/4 cup brown sugar
• 1/4 cup butter, softened
• 1/4 tsp. vanilla
• 1/4 cup milk
• 1 cup flour
• Pinch salt
• 1/2 cup chocolate chips

Make it:

1. In a medium bowl, mix together the brown sugar and butter until smooth.
2. Stir in vanilla and milk.
3. Mix in the flour, salt, and chocolate chips until well blended.
4. Chill in the refrigerator.

Hints:

• I did not put mine in the fridge first and I didn't notice a real difference after it had been in the fridge
• I used white, semi-sweet and peanut butter chips.  Because I could.

Cheddar Bacon Ranch Chicken Pasta and Carrabba's Dipping Spices

We just moved and things are busy.  I have blog ideas come to mind, but just haven't taken the time to sit down and write them out.  Still trying to figure out this whole blogging thing and what I want to do with my little spot of the internet.

For now, here's a restaurant quality pasta dinner.

Cheddar Bacon Ranch Chicken Pasta

Original Pin   Recipe from: Cassie Craves 

This pasta was amazing!  One that will definitely be made again.  I followed the recipe exactly.  It took quite a bit of time to make since you have to cook the bacon then the chicken but totally worth it.  I did  completely ruin the first batch of bacon. In all fairness, it was only my second attempt at cooking bacon...for some reason bacon has always made me nervous.  However I may have used a skillet with grills. Just a head's up, bacon needs a flat surface to cook evenly.  Lesson learned.

Carrabba’s Bread Dipping Spices

Original Pin   Recipe from: Macaroni and Cheesecake

The spices were just like what you would have at a nice Italian restaurant.  I left out the oil and lemon juice that was supposed to be mixed into the spices. Next time, I'll leave the garlic out and mix just the dry spices so I can keep them longer.  I will probably make a bigger batch too so we can just spoon out what we want and add garlic and the oil.

Peanut Butter Cups (in a snow storm!)

We were told there was another storm a-comin'.  So while everyone else in Target was clearing out all the milk, cheese, eggs and bread; I went for the much more practical items - Marshmallows, Graham Crackers and Chocolate Chips.  Yep, just the essentials, folks!  But I had a purpose in mind.  This weather is perfect for s'mores (hence the Graham Crackers and Marshmallows).  However, I also had found a recipe on Pinterest that I just had to try which required the Graham Crackers and Chocolate Chips.  They also gave me an excuse to purchase these little lovelies...

and with the 50% percent off coupon, it meant storm or no storm (which at the time it was no storm), I was going to Michael's!

While the pizza was baking, I tossed together some amazing no bake peanut butter cups.  These things are incredible!

Crunchy Peanut Butter Cups

Original Pin     Recipe from: Blue Eyed Bakers

Hints:

• I used three full graham crackers to the get the 3/4 cup needed
• They probably would have cooled faster in paper cups. We ate the first ones with spoons because we were impatient, but they popped out better once they were thoroughly chilled.
• Make the peanut butter and chocolate mixes in large, microwave safe measuring cups so instead of having to scoop, you can just pour.  So much easier!  
• Use a food processor (love that thing!) to crush up the graham crackers.  It takes between 3-4 crackers to make 3/4 cups
• Makes 8 large cups or 24 miniature and two large cups with the recipe

Eric was super happy I decided to do a little non-baking.  You should totally make them!  They barely took any time at all and were worth the time it took in the fridge.

Well, since we're moving this weekend, I should probably get to packing.  Hope you're staying warm and enjoying something sweet yourself!

Crockpot Cinnamon Almonds

If you need a last minute treat to take with you to Christmas, this would be perfect!  I made it for Thanksgiving and it was devoured!  It does take time, but it's a simple process overall.

Cinnamon Almonds

Original Pin     Recipe from detrimentalbeauty

Gather:It appears detrimental beauty is no longer an active site so I've put the recipe below.
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Make:

• Coat the inside of your crock pot with something to keep the almonds from sticking.  I've used olive oil and coconut oil and they both worked well.
• In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. 
• In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. 
• Add almonds - make sure the almonds are thoroughly coated in the egg white mixture.
• Add cinnamon mixture to the almonds and toss until coated.
• Cook on low with the lid on for 3-4 hours stirring every 20 minutes 
• In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. After adding the water, cook the nuts for an additional 45min-1 hour still stirring every 20 minutes.
• Spread the nuts on wax paper or a silicone baking sheet to cool.

Hints:

• When the directions say to cook 3-4 hours, I cooked them for 2 hours then added the water and cooked for an additional hour and they were perfect.
• Make sure to separate the large chunks when you lay them out to cool otherwise, they are harden together and are hard to break up.

They made the house smell amazing even in the crockpot

While I was watching Netflix and the almonds were in the crock pot, Eric was hard at work making venison jerky from the doe he got earlier this year.  It was incredible!  I think we may have brought the most popular snacks to Thanksgiving this year.  (Warning: there are pictures of raw meat coming up)

Easy Cheese Crackers

I discovered the 100 Days or Real Food blog via Pinterest and really enjoy reading it.  I feel a little convicted, a little inspired and more then a little bit of there's no way I could ever really doing this. I like her creative (and often simple) recipes though and this easy cheese cracker recipe caught my attention a while back.  I decided it was finally time to give it a shot.  They were simple, quick and tasty!

Easy Cheese Crackers

Original Pin     Recipe: 100 Days of Real Food

This was the first time I used our new food processor/immersion blender.  Unfortunately, the ingredients did not fit well and was working a little too hard.  Next time I make these, I'll probably put in all of the butter but half of the cheese and flour to get the butter all integrated.  After, I'll move the mixture to my Kitchen Aid and add the rest of the ingredients to make the "ball."

Because it wasn't all well incorporated, It didn't roll very well and ended up a little crumbly.  I was excited to get to use my silicone sheet for the first time.   So much tidier than using the kitchen counter.

I ended up leaving the roll in the fridge for almost a week.  I think the combination of not getting the full result from the food processor and leaving it in the fridge for so long resulted in some crumbliness.  They were still tasty though!  One recommendation that was made was the sharper the cheese, the better the cheese taste.  Next time, I'll try sharp cheddar cheese instead of mild.  Because there will be a next time!