Oreo Cookies and Cream Cookies

Oreo Cookies and Cream Cookies

3/4 C butter, softened
3/4 C brown sugar
3/4 C sugar
2 eggs
1 t vanilla
1/2 t salt
1 t baking soda
1/2 t baking powder
2 1/2 C flour
12 oreo cookies

Preheat your oven to 350 degrees.  Mix softened butter, brown sugar and 3/4 cup sugar. Cream it all together until light and fluffy.  Add 2 eggs and 1 teaspoon vanilla and mix just until combined.  In a separate bowl combine 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 2 1/2 cups flour. Toss it all together with a fork and add it to the creamed mixture. Mix until combined.  Next you’ll add your Oreo cookies.  If you have an electric mixer, you can just toss them in and they’ll be broken up.  Alternatively, you can crush the Oreos and then add them to the dough.  Roll the dough into 1 1/2 inch balls and place them on a cookie sheet.   Bake for 7-9 minutes, or until the cookies crack along the tops. Do not over bake.

Oreo Cookies and Cream Cookies

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White Chocolate Chip Macademia Nut Cookies

White Chocolate Chip Macademia Nut Cookies

from food.com

  • 2 14 cups all-purpose flour
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 1 cup light brown sugar, firmly packed
  • 12 cup white sugar
  • 1 cup salted butter, softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup coarsely chopped macadamia nuts
  • 1 12 cups white chocolate chips

White Chocolate Chip Macademia Nut Cookies

Preheat oven to 350°F.  In medium bowl combine flour, soda and salt. Mix well, set aside.  In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.  Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.  Drop by rounded spoonfuls onto ungreased cookie sheet (it helped me to stick the mixture into the fridge for a few minutes first – dough is pretty sticky!). Bake for 10-12 minutes or until edges begin to brown.

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Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip

1 box Red Velvet cake mix (any brand works)

2 eggs

1 teaspoon vanilla

1/3 cup vegetable oil

3/4 cup chocolate chips

Preheat oven to 350.

In a mixing bowl, combine cake mix, oil, eggs, and vanilla. Mix until a dough forms. Fold in chocolate chips. Roll into balls and bake at 350 for 8 minutes.

This is the easiest, simplest way to make a delicious, chewy, red velvet cookie.  I highly recommend!  If you want to go a step further, you could always make a cream cheese frosting to top the cookies.  This recipe can easily be doubled or even tripled for parties, family events, etc. Enjoy!

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Fresh Green Bean, Walnut and Feta Salad


In Dee's Kitchen Green Bean, Walnut and Feta SaladFresh Green Bean, Walnut and Feta Salad

adapted from The Kitchen is My Playground

  • 1 lb fresh green beans, trimmed and cut into about 2-inch pieces
  • 3/4 cup chopped walnuts
  • 2/3 cup diced onion
  • 1 cup crumbled Feta cheese
  • 2/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh mint leaves, minced
  • 3 cloves garlic, minced
  • sprinkle of salt (to taste)
  • 1/4 tsp. black pepper

In Dee's Kitchen Green Bean, Walnut and Feta Salad

Bring a large pot of water to a boil. Add green beans and cook for only 3 minutes (this will help maintain that fresh crunch that we’re seeking!). Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.  Mix together the walnut, onion and feta combination.  Place trimmed green beans in a large bowl. Add your walnut/onion/feta mixture and gently stir only until combined.  In a separate bowl, combine olive oil, red wine vinegar, mint, garlic, salt, and pepper and wisk well. Pour dressing over the bean mixture and toss. Chill for about an hour before serving.

This recipe is pretty versatile – the original version called for red onion and white wine vinegar, while I only had a white onion and red white vinegar.  So that’s what I used and this seemingly odd combo still turned out excellently!

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Crustless Quiche


4 eggs
1 1/2 cups milk
1/2 cup biscuit/baking mix
1/2 cup butter, melted
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled (optional)
1 cup shredded cheese

1 1/2 cups chopped broccoli

In a mixing bowl, combine the eggs, milk, biscuit mix, butter and pepper.  Mix until blended. Transfer to a greased 9-in. pie plate. Sprinkle with broccoli, cheese and bacon (if using); lightly press down into batter. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

This is an awesome breakfast treat to whip up and each throughout the week or to enjoy over the weekend!  it’s so easy and so tasty!  enjoy!

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Broiled Parmesan Tilapia

Broiled Parmesan Tilapia

Broiled Parmesan Tilapia

1/2 cup grated parmesan cheese

1/4 cup butter, softened

4 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/2 teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 lbs tilapia filets

Set oven to broiler heat.  Line with foil and grease the foil slightly.  In a small bowl mix together parmesan cheese, butter, mayo, lemon juice and set aside.  Arrange the fillets in a single layer on the prepared pan.  Broil a few inches from the heat for about 4-5 minutes.  Turn the fish over and broil a couple minutes more.  Remove from oven and cover them with the Parmesan mixture on the top side only.  Return to oven and broil for about 3-4 minutes more or until the topping is browned and the fish flakes easily.

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Tuscan Tomato Soup


Tuscan Tomato Soup

recipe from http://ourrecipeclub.blogspot.com

3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
salt and pepper, to taste

Heat oil in a medium large soup pot.
Add onions and cook over medium-low heat until completely translucent.
Add tomatoes and bring to a simmer.
Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
Add whipping cream. Add pesto.
Blend to desired consistency with hand blender, food processor or blender.
Adjust seasoning with salt and pepper.
*Garnish with shaved Parmesan cheese and homemade sour dough croutons!
** recipe makes 1 gallon of soup

This recipe was delicious – the perfect soup for a cold day!  I did make the change of using less whipping cream than the recipe called for… a tad healthier!  I will definitely be making this again, soon!

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Fathers Day Cards!

5×7 Folded Card
View the entire collection of cards.
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Since Sprinkles has moved into my work neighborhood, they’ve quickly become my favorite cupcake shop.  But, last week when I had a few events to go to, I wanted to make my own instead of just picking up dozens.  I had the Sprinkles mixes for vanilla and red velvet, and they each just called for a couple extra ingredients.  I also made the icings from scratch – my first time ever!  The vanilla had a vanilla buttercream icing, and the red velvet had cream cheese buttercream.  The vanilla was delicious, and I even had co-workers track me down to ask if they were getting any of the cupcakes (Sorry – next time!).  The red velvet was a little disappointing, but I will definitely be making more of the vanilla.

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Cheesy Lasanga Rolls with Spinach and Ricotta

These Lasagna Rolls come from a recipe I had wanted to try for literally months. There is no need to wait though! These are so easy, so simple, and so customizable! While I followed the basic recipe that only included a filling made of ricotta, some marinara sauce, and a little spinach, your version could include extra vegetables or meats such as sausage or pepperoni. Next time I’ll pump up the veggie power!

Cheesy Lasagna Rolls with Spinach and Ricotta

a Whole Foods recipe

1/2 lb (8 – 10) uncooked lasagna noodles
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzerella

Preheat oven to 400 degrees. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 – 25 minutes.

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