We Made Room For Dessert 23 - Hot Fudge Filled Chocolate Chip Cookies

Talk about decadent!  When we DO make room for dessert, we don't joke around.  I came across the recipe for hot fudge stuffed cookies on Pinterest (find original pin HERE).  I made them for our New Year's eve party and they were a hit! The original recipe calls for making your own cookie dough.  But I decided to adapt the recipe and make it my own by using store bought chocolate chip cookie dough.  You also use store bought hot fudge.  You get 12 cookies that are an luscious dessert that will satisfy your chocolate craving for sure!

Hot Fudge Filled Chocolate Chip Cookies

Ingredients:

• 12.8 oz jar hot fudge (I use Hershey's, use your fav)
• 16.5 oz refrigerated cookie dough roll (I use Nestle Toll House)

Directions:
Spoon 12 teaspoons of hot fudge on to wax paper lined baking sheet and freeze for 1 hour.
Preheat oven to 350.
Place silicone mat (or parchment paper) on cookie sheet (you'll need 2 cookie sheets total, place 6 cookies on each).
Slice cookie dough in to 12 slices.  Break each slice in half and roll in to flat disk in your hand.  Place a hot fudge drop on one disk, and cover with another disk.  Roll until you have a complete ball.  Place on baking sheet. Repeat with remaining hot fudge and dough.  Bake for 10 minutes.  Cookies will not be 100% done but that's ok.  Cool on baking sheet for 10 minutes.  Movie cookies to cooling rack and allow to cool for another 20 minutes before eating.
Enjoy!

Edamame Hummus - Pinterest Pick #12

Hummus is a great snack because it is high in protein. But instead of using chickpeas I got the idea from Pinterest to use edamame!  While not as high in protein, it is still a good choice.  Super delicious, and the edamame have a fresher taste than chickpeas. So easy, you can make it quick for a healthy snack or a delicious appetizer! Find the Pin HERE and the original recipe HERE.

Edamame Hummus

Ingredients:

• 16 oz bag shelled edamame
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 lemon, juiced
• 3 tablespoons Tahini
• salt and pepper

Directions:
In a food processor, place garlic and pulse a few times to rough chop.  Add in edamame, spices, lemon juice and Tahini.  Puree together for a minute.  Stream in olive oil and puree for a minute or two until hummus is smooth.  Serve with your favorite chips or veggies.
Enjoy!

Tzatziki - Home Cooked Recipe #70

I have loved Greek food ever since I can remember.  I remember growing up in upstate NY and my favorite restaurant was Symeon's, a delicious Greek place.  My mom used to buy their house seasoning and make us chicken with it, and then make her homemade tzatziki.  A few years ago I looked up the restaurant online and found I could have the seasoning shipped here to FL.  For mother's day I shipped my mom a jar.  And I shipped one for myself!  Thinking about these food memories, I decided to come up with my own homemade Tzatziki recipe.  If you don't know what that is, it is a creamy cucumber dip.  It is delicious as a dip for veggies or pita bread, and it is even more tasty drizzled over Greek seasoned chicken (or pork, or beef, or lamb!).  It's healthier than a mayo or sour cream based dip. Easy to make, try it soon!


Tzatziki

Ingredients:

• 16 oz plain Greek yogurt
• 1 tablespoon sour cream
• 1 cucumber, peeled and seeded
• 1 teaspoon dried dill (or 1 tablespoon fresh, finely chopped)
• 1 garlic clove, finely minced
• salt and fresh ground black pepper
• ***optional - squeeze of fresh lemon juice, or lemon zest, or mint, finely chopped

Directions:
Grate cucumber.  Place in cheesecloth (or dish towel) in fine mesh sieve and squeeze out extra moisture.  Stir together yogurt and sour cream.  Add in minced garlic and and dill.  Fold in grated and drained cucumber.  Season with salt and pepper.  Serve with veggies, pita, chicken, or gyro meat.
Enjoy!

Pot Roast - Crock*Pot Cafe 8

I adore pot roast.  Especially during the winter months, and especially when I can just throw it in the slow cooker and let it go.  Tender meat in a savory gravy with a few vegetables?  Very comforting!  This recipe is easy, can feed a lot of people, and is fairly cost effective.  Serve it with mashed potatoes, buttered noodles, or rice.  Yum!

Crock*Pot Pot Roast

Ingredients:

• 2lb beef stew meat ( you can also use a chuck roast, about 3 lbs)
• 2 packets beef gravy mix (I use store brand but use whichever your prefer)
• 2 bay leaves
• salt and pepper
• garlic powder
• onion powder
• adobo seasoning (optional)
• 3 cups beef stock or broth
• 3 garlic cloves, smashed
• 4 carrots, chopped
• 2 onions, cut into eight chunks each
• ***optional - you can cook potatoes right in this as well if you prefer, just cut 3 or 4 potatoes in to quarters and toss in when you add carrots

Directions:
Preheat a pan on the stovetop over medium high.  Quickly sear beef on all sides until browned.  (About a minute a side.) In slow cooker, pour in two cups of broth/stock and mix in 1 gravy packet.  Season with a dash of salt, pepper, garlic powder, onion powder, and adobo seasoning.  Stir in both bay leaves.  Add meat, onions, carrots, and garlic.  Give a quick stir and set slow cooker on high for four hours or low for eight hours.When roast is about done, on stove top, mix remaining cup of broth with last gravy packet.  When thick, stir into slow cooker.  Enjoy!

Simply Sides 21 - Brussel Sprouts Gratin

I have been very adventurous with food in my 30's so far.  We never had brussel sprouts growing up in my parent's house.  So I was 34 before I even tried them!  I like them a lot, and am not sure what all the fuss is about.  They're just mini cabbages.  And I like cabbage!  Gruyere cheese was on sale this week at my local Aldi, as were brussel sprouts.  So I picked up both and got to work making this AMAZING side dish.  Crunchy, creamy, and just plain delish!  You must try this! Find the original recipe HERE.


Brussel Sprout Gratin

Ingredients:

• 16 oz brussel sprouts, trimmed
• salt and pepper
• olive oil
• 1 tbs butter
• 1 tbs flour
• 3/4 cup milk (I used 2%)
• 2 oz grated Gruyere (use white cheddar if Gruyere is not available or too pricey)
• a couple sprinkles of grated parmesan

Directions:
Preheat oven to 400.
Toss brussel sprouts with a drizzle of olive oil and season with salt and pepper.  Roast for 20 minutes.  Stir and then cook another 10 minutes.
Meanwhile, melt butter in pan.  Stir in flour and cook for 3-4 minutes until flour taste is cooked out.  Stir in milk, and a bit more salt and pepper.  Let thicken for a minute.  Stir in half the Gruyere and a sprinkle of parmesan.  Pour over top of brussel spouts.  Sprinkle remaining Gruyere and parmesan over top. Bake another ten minutes until brown and bubbly.  Enjoy!