Golden Grahams Party Mix

I'm going to a girls night tonight with a bunch of girls from church and I am SO excited!! I wanted to bring a yummy snack that everyone could enjoy and this party mix popped right into my head.

My sister Nicole makes this at every holiday and to say it's addicting is saying it mildly. This stuff is SO. DANG. DELICIOUS. Once you start eating it, you'll come back for more and more! You get sticky, gooey and crunchy in every bite. I posted this mix on my blog in April HERE but I wanted to give some better pictures about the process of putting it together...

GOLDEN GRAHAMS PARTY MIX: (recipe from my sister, Nicole)
Printable Version HERE
Ingredients:

• 1/2 box Corn Chex
• 1/2 box Golden Grahams
• 1/2 cup slivered almonds
• 2 cups coconut
• 1 cup sugar
• 1 cup corn syrup
• 1 cube butter

Directions:
1.  Mix cereals, almonds and coconut in a large bowl:

 2.  In saucepan, mix sugar, corn syrup and butter together over medium-high heat.

 3.  Let boil for 2 minutes.

 4.  Pour over cereal mixture.

 5.  Stir REALLY well!

 6. Voila! Yummy party mix to bring or serve at your next get together!

PRINTABLE VERSION HERE
GOLDEN GRAHAMS PARTY MIX:
Ingredients:

• 1/2 box Corn Chex
• 1/2 box Golden Grahams
• 1/2 cup slivered almonds
• 2 cups coconut
• 1 cup sugar
• 1 cup corn syrup
• 1 cube butter

Directions:

1.  Mix cereals, almonds and coconut in a large bowl

2.  In saucepan, mix sugar, corn syrup and butter together over medium-high heat.  Let boil for 2 minutes.

3.  Pour over cereal mixture. Stir REALLY well!

4.  Voila! Yummy party mix to bring or serve at your next get together!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! (I follow back!) I'm also on PINTEREST and FACEBOOK too! Thanks!

LINKING THIS RECIPE TO THESE FUN PARTIES:
Tasty Thursday, Sweet Treats & Swanky Stuff, Tasetastic Thursday, Full Plate Thursday, Friday Fun Party, Flaunt it Friday, Foodie Friday, Weekend Wonders, Sweets for a Saturday, Strut Your Stuff Saturday, Weekend Wrap-Up Party, Spotlight Saturday, Tuesday Talent Show, Tasteful Tuesday, Tips & Tricks, Totally Tasty Tuesdays, Crazy Sweet Tuesday, Tasty Tuesday, Crazy Sweet Tuesday, From Dream to Reality, Cast Party Wednesday, Saturday Show & Tell, Family Fresh Meals,

Baked Jerk Chicken

Okay, raise your hand if you get bored of chicken.

I do! I do! I am so tired of the same boring chicken recipes. I'm always on the lookout for a new, great marinade or fun way of putting a chicken dish together.

Well, this chicken is not your typical (boring) chicken dish. It tastes fantastic! I could eat this once a week and never get sick of it. It's flavorful, moist, and is so amazingly tender. The jerk seasoning is full of tons of different spices that you wouldn't think would blend, but they totally do! As a result, the chicken is not too spicy and not too sweet - it's the perfect combination! I dare you to give it a try and let me know what you think!

BAKED JERK CHICKEN: (recipe adapted from here)
Printable Version HERE
Ingredients:

• 1 tsp. salt
• 1 tsp. ground allspice
• 1 tsp. packed brown sugar
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. ground nutmeg
• 1/2 tsp. black pepper
• 1/2 tsp. ground ginger
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground cinnamon
• 1/4 tsp. dried thyme leaves
• 4 boneless, skinless chicken breasts
• 1/4 cup vegetable oil

Directions:

1. Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic powder, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme in a large plastic gallon size bag. Toss the chicken breasts with the spice mixture and marinate in the refrigerator 2 to 4 hours.
2. Preheat oven to 350 degrees. Pour the vegetable oil into a 8x8 inch baking dish.
3. Place the chicken breasts into the baking dish. Bake in the preheated oven for about 1 hour 20 minutes, or until no longer pink in the middle. ENJOY!!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! (I follow back!) I'm also on PINTEREST and FACEBOOK too! Thanks! :)

LINKING THIS RECIPE TO THESE FUN PARTIES:
Tuesday Talent Show, Slightly Indulgent Tuesday, Tasteful Tuesday, Tasty Tuesday, Totally Tasty Tuesday, Tips & Tricks, Trick or Treat Tuesday, Cast Party Wednesday, Lil Luna Link Party, Uncommonly Yours, Sweet Treats & Swanky Stuff, Tasty Thursdays, Tastetastic Thursday, Full Plate Thursday, Friday Fun Party, Foodie Friday, Flaunt it Friday, Weekend Wonders, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Totally Tasty Tuesdays, Tasty Tuesday, From Dream to Reality,

Chocolate Waffle Cookies

My Mother-in-law is a wonderful cook and used to cater before she started working for US Airways some years back. Every time she comes in from Arizona to visit us, she either brings a goodie (last trip it was these wonderfully disgusting suckers for the boys with a scorpion in the middle, gross!) or shares a recipe with me. A few visits ago she mentioned waffle cookies to me in passing and I definitely picked up on it and wanted the recipe. My Mom used to make something similar to these cookies but they were tinted pink with food coloring (I wonder if it's the same recipe without the cocoa??)

Anyway, I just bought myself a new waffle maker about a month ago so I've been trying to use it as frequently as possible. I found the recipe for the waffle cookies written on an old grocery list in one of my thousand recipe folders - I seem to collect recipes (am I normal?!) When I saw that this recipe has only SIX ingredients and is extremely easy to make, I was like, "kids, get out the waffle iron! Momma wants to make some cookies!" Haha! I think they were a little confused...cookies, with the waffle iron - huh??

But they turned out great!! Moist, soft, and chocolately rich. Absolutely delicious and the perfect size for my family since the recipe made about 10 cookies. We each had about two with no leftovers for me to snack on all night. :) You definitely need to give this recipe a try! I bet you already have all the ingredients, too!

CHOCOLATE WAFFLE COOKIES: (recipe from my Mother-in-law, Nola)
Yield: Approximately 10 cookies, Printable Version HERE
Ingredients:

• 1/2 cup butter (1 stick)
• 3/4 cup sugar
• 2 eggs
• 6 Tbsp. cocoa
• 1 tsp. vanilla
• 1 cup flour
• chocolate frosting, if desired (they're still good without it!)

Directions:

1. Cream the butter and sugar, then add the eggs, cocoa and vanilla and mix until combined. Then add the flour and mix until combined, scraping down the sides. Mixture will be thick.
2. Heat your waffle iron and spray with cooking spray. Take a scoopful of batter and place in each waffle grid and lower the lid. Cook for approximately a minute or two. Every waffle iron cooks differently but you can pretty much smell when they're finished. Peel out with a fork.
3. Let cool on a rack and then spread chocolate frosting on top and sprinkle with chocolate chips if desired. ENJOY!!

BEFORE:

 AFTER:

 You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! (I follow back!) I'm also on PINTEREST and FACEBOOK too! Thanks!

LINKING THIS RECIPE TO THESE FUN PARTIES:

Spotlight Saturday, Friday Fun Party, Fantabulous Friday, Flaunt it Friday, Foodie Friday, Frugal Friday, Fantastic Thursday, Friday Flair, Tickled Pink at 504Main, Back for Seconds Social, Foodie Friends Friday, Weekend Wonders, Shine On Fridays, Weekend Wrap-Up, Strut Your Stuff Saturday, Sweets for a Saturday, Tuesday Talent Show, Tasteful Tuesday, Totally Tasty Tuesday, Tasty Tuesday, Tips & Tricks, Trick or Treat Tuesday, Cast Party Wednesday, Uncommonly Yours, Lil Luna Link Party, Tasty Thursdays, Sweet Treats & Swanky Stuff, Full Plate Thursday, From Dream to Reality, Family Fresh Meals, Just Dessert Thursday,

Healthy Crock Pot Chicken Tortilla Soup

I love my crock pot! Like, mildly obsessed. I have four boys, two of which are in football and have practice EVERY. SINGLE. NIGHT. Well, until school starts at least - which is next week, yay!! I bet you're thinking "Oh, those poor boys!" But you really should be thinking, "Oh you poor mom!" :) I end up shuttling those boys around to and from practices all while dealing with my two toddler boys who are only a scarce 11 MONTHS APART! (Can you tell I'm feeling the caps lock today, ha!)

Anywho, my evenings are crazy and it's so nice to be able to throw some ingredients into my trusty crock pot in the morning and let it cook. Then I can happily pick up my boys from practice at night, force them to shower, and then we can all sit down together and have a home-cooked meal that I didn't slave over the stove for! Doesn't that sound nice?!

 For reals, you will love this soup! It's one of those super basic & versatile recipes but the flavors are amazing. It's so easy and tastes like a million bucks!

CROCK POT CHICKEN TORTILLA SOUP: (recipe adapted from Allrecipes)

Printable Version HERE

Ingredients:

• 4 uncooked boneless, skinless chicken breasts
• 1 (15 oz) can crushed tomatoes, undrained
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained & rinsed
• 1 medium onion, chopped
• 1 (4 oz) can chopped green chile peppers
• 2 cloves garlic, minced
• 1 package frozen corn (about 14 oz)
• 2 (14.5 ounce) cans chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• corn tortillas
• cooking spray

Directions:

1.     Place chicken, tomatoes, enchilada sauce, black beans, onion, green chiles, corn and garlic into your crock pot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.     When fully cooked, pull chicken out and shred. Place back inside crock pot. 

3.     Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray. Cut tortillas into strips using a pizza cutter, then spread on a baking sheet. Sprinkle some Lawry's seasoning salt or just plain salt and pepper if desired.

4.     Bake in preheated oven until crisp, about 10 to 15 minutes. To serve soup, top with cheese, avocado, green onions or any other add-in you like and then sprinkle tortilla strips on top. ENJOY!!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! (I follow back!) I'm also on PINTEREST and FACEBOOK too! Thanks! :)

LINKING THIS RECIPE TO THESE FUN PARTIES:

Spotlight Saturday, Tuesday Talent Show, Tips & Tricks, Cast Party Wednesday, Uncommonly Yours, Lil Luna Link Party, Sweet Treats & Swanky Stuff, Hookin Up with HoH, Tastetastic Thursday, Show Off Your Stuff, Tasty Thursdays, Full Plate Thursdays, Friday Fun Party, Flaunt it Friday, Fantabulous Friday, Frugal Friday, Foodie Friday, Fantastic Thursday, Tickled Pink at 504Main, Friday Flair, Shine on Fridays, Weekend Wonders, Strut Your Stuff Saturday, Weekend Wrap-Up, Tasty Tuesday, Totally Tasty Tuesday,

Chewy Peanut Butter & Chocolate Surprise Cookies

Peanut butter & chocolate are one of those classic combos.

There's nothing more inviting to me than scooping a spoonful of creamy peanut butter and then throwing a few chocolate chips on top. Best. Snack. Ever.

These cookies are so yummy. They're a little crunchy on the outer rims with a chewy center that's filled with melted chocolate chips. It's like a perfect marriage of salty peanut butter and sweet chocolate in every bite. Oh joy!!

Chewy Peanut Butter & Chocolate Surprise Cookies:
Printable Version HERE - Makes about 3 dozen cookies
Ingredients:

• 2 c. sugar
• 1/2 c. brown sugar
• 1/2 c. butter, softened
• 1/2 c. creamy peanut butter
• 1 tsp. vanilla
• 1 egg
• 1 1/2 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• about 1 cup chocolate chips
• sugar for rolling

Directions:

1. Preheat oven to 350 degrees. Combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well until combined.
2. Add flour, baking soda, baking powder and salt into mixture. Mix well.
3. Taking a spoonful of mixture, insert about 6 or 7 chocolate chips into the middle and cover completely with cookie dough, making sure no chocolate chips are visible.
4. Roll in sugar and place on ungreased cookie sheet, 2 inches apart. Bake for 10-12 minutes.
5. Leave on cookie sheet for a few minutes and then transfer onto a cooling rack.
6. ENJOY!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too! Thanks fellow foodies!! :)

LINKING THIS RECIPE TO THESE FUN PARTIES:

Fantabulous Friday, Friday Fun Party, Flaunt it Friday, Foodie Friday, Tickled Pink, Frugal Friday, Weekend Wrap-Up Party, Sweets for a Saturday, Strut Your Stuff Saturday, Spotlight Saturday, Tasty Tuesday, Tips & Tricks, Cast Party Wednesday, Uncommonly Yours, Lil Luna Link Party, Sweet Treats & Swanky Stuff, Hookin Up with HoH, Show Off Your Stuff, Tastetastic Thursday, Full Plate Thursday, Tasty Thursdays,

Stir-Fried Chicken & Vegetables

One gift that I received at my wedding almost ten years ago (wow I've been married that long?!?) was a stir-fry cookbook with a $20 bill stuck inside and a note that said "buy yourself a wok!" Sooo... that's what I did!! I still have the original one I bought those ten years ago and I love using it. There are so many good things about using a wok:

1. You end up using more vegetables in your cooking = healthier dinner!
2. It's a one-pan dinner = easy clean-up!
3. Your house doesn't heat up just from using it (mine is the plug-in kind, not the one you use on the stove top) = perfect summer dinner!

As I was taking pictures of this dish, my husband asked me why I was putting this on the blog because "don't most people know how to make stir-fry?" Okay, so I know stir-fry is one of those really easy go-to recipes that everyone can make, but I still wanted to share this one with you. I love the sauce and flavor. It's not overly soy-saucy (I just totally made that up, ha!) and you can play around with whatever you have in your crisper drawer. My boys especially love the snap peas and mini corns!

Stir-Fried Chicken and Veggies: (Recipe adapted from here)
Click HERE for a printable version
Ingredients:

• 1 tablespoon oil
• 2 to 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 medium onion, diced
• 2 cups sliced carrots
• 1 1/2 cups sliced mushrooms
• 2 cups sugar snap peas 
• 1 (15-ounce) can baby corn, drained
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth

Directions:

1) Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.

2) Add onions, mushrooms and carrots and cook 1 minute. Add snap peas, corn, cauliflower and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.

3) Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice. Enjoy!!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too! Thanks fellow foodies!! :)

LINKING THIS RECIPE TO THESE FUN PARTIES:

Tuesday Talent Show, Tips & Tricks, Slightly Indulgent Tuesday, Tasty Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, We Did It Wednesday, Uncommonly Yours, What's Cooking Wednesday, Your Whims Wednesday, From Dream to Reality, Sweet Treats and Swanky Stuff, Tastetastic Thursday, Hookin Up with HOH, Frugal Food Thursday, Show Off Your Stuff Party, I'm Crafty! Link Party, Full Plate Thursday, Friday Fun Party, Fantabulous Friday, Foodie Friday, Flaunt it Friday, Frugal Friday, Tickled Pink, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Tasty Tuesday,

{Light} Raspberry-Cream Cheese Muffins

We LOVE raspberries in our house! They've been in season and on sale at the grocery store so I seem to always have some in my fridge. I absolutely hate throwing produce away if it doesn't get eaten up so I usually toss it in the freezer to use later.

This recipe is great because you can use either fresh or frozen raspberries or even mix it up and add strawberries, blueberries, or even dried cranberries if you wanted! These muffins are soft, fluffy and taste like a light raspberry cheesecake. (Yup, THAT good!) They're so easy to throw together, too. And honestly you could eat them for breakfast, dessert or BOTH! They are so tasty!

{Light} Raspberry-Cream Cheese Muffins: (recipe from Cooking Light)
Yield: 2 dozen, Click HERE for Printable Version
Ingredients:

• 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
• 1/3 cup butter, softened
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk
• 2 cups fresh or frozen raspberries
• 1/4 cup finely chopped walnuts, optional 

Directions:

1. Preheat oven to 350°.
2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
3. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
4. Spoon batter evenly into liners. (Makes 24 muffins) Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans & cool on a wire rack.

 Fresh from the oven...they seriously smell SO GOOD!!

Aren't they pretty?! You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too!

Linking this recipe to these fun parties:
Tastetastic Thursday, Sweet Treats & Swanky Stuff, Frugal Food Thursday, Hookin Up with HOH, Show Off Your Stuff, Strut Your Stuff,  Friday Fun Party, Flaunt it Friday, Fantabulous Friday, Tickled Pink, Frugal Friday, Friday Flair, Foodie Friday, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Sweets for a Saturday, Spotlight Saturday, Tuesday Talent Show, Tips & Tricks, Slightly Indulgent Tuesday, Crazy Sweet Tuesday, Totally Tasty Tuesday, Tasty Tuesdays, Cast Party Wednesday, Uncommonly Yours, We Did It Wednesday, What's Cooking Wednesday, From Dream to Reality, Your Whims Wednesday, I'm Crafty! Link Party, Full Plate Thursday,

Crock Pot Skinny Chicken Jambalaya

I am so over summer and ready for school to start - 21 days from today my older two boys go back to school! They'll be in 3rd grade and 5th grade. The countdown has officially begun! Football has also started for my older boys and it's been hard for me to get in the kitchen and cook. Their practices are right at dinnertime so I'm usually in the car going back and forth. I made this crock pot recipe last week and it saved my life! Well, it saved dinnertime at least!

There is something so magical about using your Crock Pot. I feel like the world's best mom because I'm not stressed out at dinnertime. I just whisk out the plates, (or in this case, bowls) fill 'em up, and we're good to go! Plus, the house isn't all hot from using the oven!

My family LOVED this jambalaya! It's low calorie, tastes great and fills you up. It uses lean proteins: sliced chicken breasts and turkey sausage, and sliced up onions and bell peppers. The rice is a packaged rice mix that you put in without cooking it beforehand which makes the recipe even easier. I just can't tell you enough how yummy the flavor is. So tasty and with so few ingredients!

Crock Pot Skinny Chicken Jambalaya: (Recipe adapted from HERE)
Ingredients:

• 2 chicken breasts, sliced into strips
• 8 ounces smoked turkey sausages, halved lengthwise and cut into 1/2" slices (you can find these in the aisle with the hot dogs)
• 2 bell peppers, sliced into strips
• 1 onion, sliced into circles and then quartered
• 1 (14.5-oz) can petite diced tomatoes
• 2 cups water
• 8 ounce package jambalaya rice mix (I used Tony Chachere's)

Directions:
1) Place your sliced peppers and onions in the bottom of slow cooker. Top with chicken strips and turkey sausage:

2) Add water and undrained tomatoes:

3) Cover and cook on low heat setting for 5-6 hours or high heat setting for 2 1/2 to 3 hours. (I cooked it on the high heat setting for almost 3 hours)

4) Stir in rice. (If using low heat setting, turn it to high at this point) Cover and cook about 45 minutes or until rice is tender and most of the liquid absorbed.

5) Dish up in bowls and ENJOY!
Click for PRINTABLE RECIPE

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too!

I'm linking this recipe to these fun parties:
Tuesday Talent Show, Slightly Indulgent Tuesday, Tasty Tuesdays, Tip Me Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, Uncommonly Yours, We Did It Wednesday, What's Cooking Wednesday, Recipe of the Week, Your Whims Wednesday, Look What I Made!, From Dream to Reality, Sweet Treats & Swanky Stuff, Tastetastic Thursday, Hookin Up With HOH, Frugal Food Thursday, Show Off Your Stuff Party, Strut Your Stuff, Flaunt it Friday, Friday Fun Party, Fantabulous Friday, Tickled Pink Link Party, Frugal Friday, Friday Flair, Foodie Friday, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Tips & Tricks, Full Plate Thursday,

Marshmallow Cloud Cookies

I have memories of my older brother Shawn, making these cookies for my family growing up. He's three years older than me and he went through this phase as a teenager where he was obsessed with baking. He always had to make the most elaborate or just different recipes and then take a picture of his masterpiece when he was finished. I wonder what happened to all of those pictures... Now he's in medical school and just took his boards this week, go Shawn! And now I'm the one making crazy things and taking pictures of them, lol!

Anyway, this recipe is from 'Mrs. Fields Best Ever Cookie Book' and it seriously is the best cookie cookbook out there! Mrs. Fields knows her stuff. These cookies are rich and decadent and the marshmallow centers are gooey and delicious. They're super fun to make especially if you have kids that like to help!

MARSHMALLOW CLOUDS:
Ingredients:

• 3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1 cup granulated sugar
• 1 cup (packed) light brown sugar
• 2 sticks (1 cup) salted butter, softened
• 2 large eggs
• 2 tsp. vanilla extract
• 12 ounces mini semisweet chocolate chips
• 8 ounces mini marshmallows, frozen

Directions:
1) Preheat oven to 350 degrees. Until you are ready to assemble the cookies, leave the marshmallows in the freezer - they're way easier to work with frozen.

2) In a medium sized bowl, combine flour, cocoa, and baking soda and set aside.

3) Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl . Add eggs and vanilla and beat at medium speed until light and fluffy.

4) Add the flour mixture and chocolate chips and blend at low speed until combined. Batter will be very stiff (see picture below):

5) Gather 4 or 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and making a 2-inch-diameter dough ball.

6) Place balls on  ungreased cookie sheets, 2 inches apart.

 7) Bake for 10-12 minutes. Cool on sheet for 2 minutes then transfer to a cool, flat surface.

 Here's my helper licking the mixer:

Serious deliciousness right here! If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too! Thanks!

Linking this recipe to these fun parties:
Friday Flair, Flaunt it Friday, Frugal Friday, Friday Fun Party, Fantabulous Friday, Pity Party, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Tuesday Talent Show, Tasty Tuesday, Tip Me Tuesday, Totally Tasty Tuesday, Uncommonly Yours, Cast Party Wednesday, What's Cooking Wednesday, We Did It Wednesday, Your Whims Wednesday, Look What I Made!, From Dream to Reality, Tastetastic Thursday, Sweet Treats & Swanky Stuff, Frugal Food Thursday, Hookin Up with HoH, Show Off Your Stuff,Strut Your Stuff, Tickled Pink at 504Main, Foodie Friday, Sweets for a Saturday, Crazy Sweet Tuesday, Full Plate Thursday,

Easiest Salsa Recipe

I do not have a green thumb. Sadly, I kill almost everything I plant. :(

My sister Holly, is the complete opposite. Every year she plants a garden and it ALWAYS does well. I'm a teensy bit jealous. Her tomatoes are the bomb.

I grabbed this salsa recipe from her last week and made it for my family. It is SO GOOD and took all of one minute to make. And then one minute for my family to gobble it down!! I threw all the ingredients into my blender and served with those yummy On The Border chips. It has just a hint of heat from the jalapenos but you can always add more to make it hotter. I used tomatoes from the grocery store but if you have a green thumb like Holly, you can use tomatoes from your garden. ;)

Easy Salsa: (recipe from my sister Holly)
Ingredients:

• 2 jalapenos, seeded
• 1 tsp. salt
• 1 (4-oz) can diced green chilies
• handful of cilantro
• 3 stalks green onion
• 1 (14.5-oz) can Mexican stewed tomatoes (super important they're Mexican stewed because it gives the best flavor)
• 3 or 4 fresh tomatoes, seeded out and chopped

Directions:
1) Put your jalapenos into your blender or food processor and blend for a few seconds. Add salt, chilies, cilantro and green onions and blend it for a few seconds.

2) Add Mexican stewed tomatoes and chopped fresh tomatoes and blend until desired consistency and thickness.

3) Serve with your favorite tortilla chips and ENJOY!!

If you like this recipe, PIN it!! And follow me on PINTEREST and FACEBOOK and via Google Friend Connect on the right --> I follow back! :) Thanks!!

Linking this recipe to these fun parties:

Sweet Treat & Swanky Stuff, Strut Your Stuff, Tastetastic Thursday, Frugal Food Thursday, Friday Flair, Flaunt it Friday, Frugal Friday, Fantabulous Friday, Friday Fun Party, Strut Your Stuff Saturday, Weekend Wrap-Up Party, Spotlight Saturday, Tuesday Talent Show, Slightly Indulgent Tuesday, Tip Me Tuesday, Tasty Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, Uncommonly Yours, We Did It Wednsday, What's Cooking Wednesday, Your Whims Wednesday, From Dream to Reality,