Sweet and Salty Cookies

These cookies were originally called something else, but I really did not agree with the name. This is a better fit for them. These simple cookies are easy to make, plus you can freeze them and pull them out when you need a treat. A little bit of chocolate; a little bit of salt; and then there is peanut butter & marshmallow fluff. How could you go wrong? I made some with just fluff & they tasted like smores.

Servings....well it depends on how many you make (about 60)

1 bx ritz crackers
1 jar(s) peanut butter
1 jar(s) marshmallow cream
1 bx chocolate bark


Spread peanut butter, then marshmallow cream onto Ritz crackers. Sandwich together.
Melt chocolate bark (I like Ghirardelli the best) in microwave or double boiler. Dip sandwiched cookies into chocolate, covering both sides.
Place cookies on waxed paper and allow to harden. (I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!)
Store in airtight container - Enjoy!!

Tuscan Style Chicken with Italian Beans

I really enjoyed this recipe & the fact that my 2 girls (2 & 10 months) could not get enough of the beans was a big plus for me. I actually think that my 2 year old ate more beans than she did chicken that night.

Serves 4

4 oz fresh mozzarella cheese, thinly sliced
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup fresh pre-sliced mushrooms
1 bag fresh baby spinach leaves (5–6 oz)
1 (14.5-oz) can Italian-style diced tomatoes (drained)


Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on one side or until lightly golden.
Turn chicken, add remaining ingredients (except cheese) and cover; cook 4–5 minutes or until chicken is 165°F.
Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.


Italian Beans

Serves 6

1/2 cup roasted red peppers (sliced)
3 fresh basil leaves (chopped)
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
2 (15-19-oz) cans cannellini beans (drained; rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8–10 minutes or until beans are thoroughly heated.
Stir in basil and reduce heat to low; cook 1–2 more minutes or until fragrant. Serve

Garlic Lime Chicken

This recipe has a little different taste. It smelled really good cooking, but you need to combine it with other things, to get the full taste of the dish. To eat the chicken by itself was not all that impressive.

Serves 4

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper

Place chicken in bottom of slow cooker. Mix together remaining ingredients and pour over top of chicken. Cover and cook on low for 6 to 8 hours.

We served ours over rice topped with cheese & crumbled up tostitos. I think a mexican rice would be great & maybe some guacomole. Maybe throw in some tequila in while cooking.

Buffalo Chicken Chili

When it is cold out, in my family, we think of soups and chili's. When I ran across this recipe I was very excited about it. "Chicken wing" chili. Well, it is more of a chicken chili, with not much buffalo. I would add buffalo sauce, not hot sauce. I posted my opinion in the recipe below.


Serves 6

1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
2 boneless skinless chicken breast
1 cup chicken broth
1 tablespoon chili powder
5 or 6 drops red pepper sauce (I would recommend buffalo sauce, about 1/4 cup)
2 cans (15 oz each) pinto beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese


DIRECTIONS
1 In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender. 2 Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.

To cook in the crockpot, place all ingredients in crockpot and cook on low 6-8 hours. Shred chicken before serving.

Note- I would love to hear some feedback on this recipe if you make it.