Monday, December 19, 2016

{Chocolate Chip Skillet Cookie}

Merry (week of) Christmas!!!

I am so excited for Christmas this year!
I mean, I'm always excited for Christmas, but this year is going to be a whole new ball game for me! That honestly makes me quite nervous to a point, but still excited!!
It's mine and Bradley's first Christmas together married, which is very exciting!
We're looking forward to celebrating the holidays with both of our families, and of course, each other!

There are usually already way too many desserts everywhere you go over the holidays, so why not add one more, right?! Christmas cookies are always a good idea, and how can you go wrong with one giant cookie?!

The more I use them, the more I fall in love with these cast iron skillets!
Especially after this little dessert.
The pictures in no way do it any amount of justice, it was so yummy!!!!!
I read a lot of different recipes trying to figure out which one to make first.
I found that a lot of them have you mix up cookie ingredients and then bake them in a skillet.
I settled on a version of this recipe, because I liked the idea of how everything was melted, mixed and baked all in the same pan.
I think it gives a flaky, pastry like crust, with all the goodness of a gooey, chocolate chip cookie in the center.
I don't really know how to give it enough credit!
I hope you try it out!!!


1 cup (2 sticks) butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups + 2 tablespoons flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups chocolate chips or chunks
Vanilla Ice Cream, optional

In a 10 or 12 inch cast iron skillet, begin melting the butter over medium heat, stirring often.
Once completely melted, reduce heat to low, and whisk in sugars. Stir continually until mixture is smooth and glossy.
Remove from heat, and chill in the refrigerator for 15 minutes (pan and all).
Add eggs and vanilla and mix well.
Stir in flour, xanthan gum, baking soda and salt. The mixture will be thick and sticky, so this may take a bit of elbow grease and some time, but be patient, it will eventually get all mixed in!
When the flour is pretty much incorporated, add chocolate and mix until well combined.
Spread the mixture evenly over the skillet.

Bake at 325 degrees F, for 25-30 minutes. The edges should be lightly golden brown, but the inside in the center should be slightly gooey still.
Let stand 5 minutes before cutting. 
Slice and serve with a scoop of vanilla ice cream, if desired!

-It's important to let the mixture cool lightly before adding the eggs, otherwise you will have slightly sweet scrambled eggs, which will not taste fantastic with chocolate chips.

Monday, December 12, 2016

Cheddar Potato Soup:

Hey everyone!
I've had this recipe on the blog for a while.....well, a few years, actually!!!!
Over time, I've added and taken away a few things from the original recipe to make it better and better, so I wanted to share the new and improved recipe with you!!
It's super easy and super yummy!
I was never the biggest fan of potato soup, but I thoroughly enjoy this one!
Thick and creamy and flavorful...totally comfort food!

I hope you give it a try!!

6 cups potatoes, peeled and cut into 1/2-inch cubes
1 & 1/2 tblsp. butter
1 small onion, chopped
1 & 1/2 tblsp. cornstarch
1/8 tsp. black pepper
1/2 tsp. garlic powder
1 & 1/2 cups chicken broth
2 & 1/2 cups milk
1/2 cup bacon, fried and chopped
1 & 3/4 cups cubed, White Queso Velveeta Cheese
2 teaspoons dried parsley flakes

Place the potatoes in a large saucepan. Add enough water to just cover the potatoes. 
Bring to a boil and cook just until a fork sticks through them. Drain in a colander; set aside.
In the same saucepan, saute onion in butter over medium-high heat until onion is tender.
Whisk in cornstarch, pepper, and garlic powder until smooth.
Add chicken broth and milk.
Cook and stir until mixture barely begins to boil.
Reduce heat to medium.
Stir in potatoes, bacon, and cheese. Stir continually until cheese is melted.
Garnish with parsley.

-Check out my "Recipe Index" for some great muffin or bread recipes to serve with this potato soup!

Monday, December 5, 2016

Pepperoni Pizza Chicken Rolls:

And I'm back for our second round of stuffed chicken!
If you haven't seen my post on Jalapeno Popper Stuffed Chicken, you can check it out HERE.

You can't really go wrong with a good ole' pepperoni pizza.
I love pizza as much as anybody, and just thinking about all the different variations of pizza out there, is just amazing!
But sometimes, I just crave some classic thin, crispy crust, extra sauce, perfect amount of cheese, lots of pepperoni piece of pizza!!!! There is just no substitute!
You know what? I have been married for over 6 weeks, and I have yet to make a pepperoni pizza, come to think of it! Definitely adding that to the menu for next week, because now that's all I can think about!!!

This recipe is in no way a substitute for an old-fashioned pepperoni pizza,
it was very, very good! We loved it!
It was so, so fun to make, and the flavors were awesome!
It's perfect as is, but it would also be fantastic to pump it up too!!
Think some spicy pepperoni, some sauted peppers, onions, mushrooms, some chopped black olives....the list could go on and on!!!

So no matter whether you're feeling classic and traditional, or adventurous, I hope you try this out!!

4 boneless, skinless chicken breasts
1 cup marinara sauce
2 teaspoons Italian seasoning
1/2 cup chopped pepperoni
12+ whole pepperonis
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Butterfly each piece of chicken, and then pound them out to make sure it's all flat and even; set aside.
In a small bowl, stir together 1/2 cup of the marinara sauce, Italian seasoning, chopped pepperoni, 1/4 cup shredded cheese, and the Parmesan cheese. Mix until well combined.
Divide the sauce mix between all 4 pieces of chicken. Spread out over the chicken breast, to within 1/4 inch of the edges.
Gently roll up each piece as tightly as you can, like a burrito. Secure with toothpicks.
Place, seam side down, in a greased baking dish.
Pour the remaining sauce over the chicken and spread out to evenly coat each piece.
Bake at 400 degrees F for 50 minutes, or until meat thermometer reads almost 155 degrees F.
Sprinkle with remaining shredded cheese, and top with whole pepperoni.
Bake for 10-12 minutes more or until cheese is melted and bubbly.
Let stand for 5 minutes. Remove toothpicks.