Gooey Chocolate Cookies

Ingredients

  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ cup butter, softened (we used unsalted butter)
  • 1 egg (we used a large egg)
  • 1 tsp. vanilla extract
  • 1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)

Directions

  1. Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
  2. Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.

*We lined our baking sheets with aluminum foil before placing the balls of dough on them.

Yields 4-½ dozen (we only got 38 cookies out of this)

These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Pillsbury or Taste of Home.

Take care everybody !

Lemon Crisp Cookies

Ingredients

  • 1 package (18-¼ ounces) lemon cake mix (we used a 15.25 oz. package of Betty Crocker Super Moist Lemon Cake Mix)
  • 1 cup crisp rice cereal
  • ½ cup butter, melted (we used unsalted butter)
  • 1 egg, lightly beaten (we used a large egg)
  • 1 teaspoon grated lemon peel

Directions

  1. Preheat your oven to 350 degrees. Add all the ingredients to a large mixing bowl, stirring to combine (the dough will look crumbly). Roll the dough into 1-inch balls (we used a rounded teaspoon to yield 1-inch balls), placing each ball two inches apart on ungreased baking sheets (we lined our sheets with aluminum foil before placing the balls on them).
  2. Place each sheet in the oven for 10-12 minutes or until the cookies are set (we cooked ours for 8 ½ minutes). Let the cookies cool for a minute before taking them off and moving them to a wire rack where they can finish cooling off.

Yield: About 4 dozen (we got around 56 cookies)

These are some adorably tiny cookies (you could finish each cookie in two bites at most). You get the nice lemon flavor without the pucker power. When this comes out of the oven it feels pillowy soft but after a couple of minutes it becomes chewy with crispiness from the bottom of the cookie. We didn’t really understand why the rice cereal was added to this because the little bit of crispiness that we felt seemed to come only from the bottom of the cookie. Nice for when you want a sweet treat but you don’t want to indulge too much.

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Betty Crocker or Taste of Home.

Take care everybody !

Remembering Ghost

Today we had to put Ghost to sleep. We were lucky enough to have him as part of the family for the last 4 years. Before then, he was just a stray that was starting to hang around the house. We thought, “What is a pretty boy like you doing out on the streets?”. He was always kind of dirty when he showed up but we could see how beautiful he was. Over the course of the next 6 months or so, we slowly gained his trust. It was wonderful when he decided to trust us. We were doing yard work and he kept following us around, shortly thereafter we got him neutered and he became part of the inside family. At first he didn’t seem to know what to do with being inside. He didn’t know how to play with toys and was leery of being too close to the other cats. After a couple of weeks, he adjust to this new way of life and started to relax. He was almost always a sweet boy and he got along well with every cat except one. When we would come home, he’d love to greet us at the door and do stallion rears so we would pet him, he was always affectionate with us. He gave us almost 4 years of wonderful memories and for that we are grateful. We’ll never know how old he was but we hope that these last 4 years were the best years of his life. Here are some of our favorite pictures of him:

Blue Cheese Ranch Dip

Ingredients

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 ounces blue cheese
  • 2 tablespoons buttermilk
  • 2 grated garlic cloves
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • Sriracha Buffalo roasted chicken wings, for serving with the dip

Directions

  1. In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.

If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !

We got this recipe from Food Network magazine.

We weren’t paid in any form to promote Food Network magazine.

Take care everybody !

Alabama White Sauce

Ingredients

  • 4 pounds cooked plain wings (we roasted ours like we did for the Sriracha Buffalo Chicken Wings)
  • 1/3 cup mayonnaise
  • 3 Tbsp. chopped fresh chives
  • 1 Tbsp. prepared horseradish
  • 4 tsp. apple cider vinegar
  • 2 tsp. Creole mustard
  • 1 tsp. coarsely ground pepper
  • ¼ tsp. sugar
  • 1 finely grated garlic clove

Directions

  1. Take a small mixing bowl and whisk everything (except the chicken wings) together. Drizzle over the chicken wings and enjoy !

This is a delicious version of Alabama white sauce ! It’s creamy, you can taste the horseradish without it being overpowering and you get some tang from the vinegar. It was so addictively delicious that we’ll at least be doubling the sauce next time so we can really dunk the chicken wings into the sauce !

We got this recipe from Southern Living.

We weren’t paid in any way to promote Southern Living.

Take care everybody !

Buffalo Chicken Meatball Sliders

Ingredients

  • 1 Tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 1 tsp. black peppercorns (we used tellicherry black peppercorns)
  • 2 lb. ground chicken
  • ½ cup firmly packed fresh flat-leaf parsley leaves, chopped
  • ½ cup finely grated Parmesan cheese
  • ½ small sweet onion, grated
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 Tbsp. extra virgin olive oil
  • 1 (5-oz.) bottle Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
  • 32 small rolls or buns, split (we used slider buns)
  • Blue Cheese Sauce
    • 1 cup crumbled blue cheese
    • ½ cup heavy cream
    • ¼ cup sour cream
    • ½ shallot, minced
    • ½ tsp. firmly packed lemon zest
    • 2 Tbsp. fresh lemon juice
    • Salt and pepper to taste
  • Garnish topping mixture
    • Thinly sliced celery
    • Fresh parsley leaves
    • Splash of Champagne vinegar
    • Drizzle of olive oil (we used extra-virgin olive oil)
    • Table salt and freshly ground black pepper to taste

Directions

  1. Make the blue cheese sauce by adding the following ingredients to a food processor or blender*: blue cheese, heavy cream, sour cream, shallot, lemon zest and lemon juice. Process the ingredients until the mixture is smooth and creamy. Season with salt and pepper to taste. For the garnish mixture, take a small mixing bowl and add the celery, parsley, vinegar and oil to it, tossing to combine. Season with salt and pepper.
  2. Add the first 3 ingredients to a mortar bowl or spice grinder, grinding them into a fine powder using either the pestle (if you’re using a mortar) or the grinder. Add the following ingredients into a large mixing bowl: ground chicken, chopped parsley, Parmesan, grated onion, eggs, garlic, extra virgin olive oil and the crushed spices. Use your hands to combine the ingredients just until it’s blended and smooth (they suggest this will take 2 minutes). Cover the bowl and place it in the fridge for 1 hour.
  3. Preheat your oven to 400 degrees. Take a jelly-roll pan and line it with aluminum foil, spraying the foil lightly with nonstick cooking spray afterwards. Drop the chicken mixture down by the rounded spoonfuls using a medium-size cookie scoop (about 1 ½-inches) onto the lined pan, keeping the meatballs 1 ½-inches apart.
  4. Stick the meatballs in the oven to cook for 10 to 12 minutes or until the meatballs are fully cooked. In a large bowl, toss the meatballs with the hot sauce. Place them on the split buns, topping them with the blue cheese sauce and the garnish.

*We decided to just combine the mixture in a bowl instead of making it smooth.

We think this was a delicious slider ! For ourselves, we didn’t think the topping tasted bad but it didn’t make the slider taste better, it did add a nice crunch that was missing otherwise. Your taste buds may be different from ours though so it’s worth trying out yourself. This is another way to use the classic combination of chicken, buffalo sauce and blue cheese. It’s classic for a reason, this was a damn delicious slider that ‘s great to have for a game day snack or anytime really ! These are kind of addictive, so depending on how many people you plan on serving, you may want to double the recipe !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Frank’s or Southern Living.

Take care everybody !