Chocolate Chip Cookie Dough Cupcakes

Got this off of girlwhoateeverything!

• 1 butter recipe yellow cake mix (and ingredients package calls for)
• 1 cup semi-sweet chocolate chips
• 1/4 cup (4 Tablespoons) unsalted butter, softened mine was salted
• 6 Tablespoons light brown sugar
• 1 cup plus 2 Tablespoons flour
• 7 ounces sweetened condensed milk

• 1/2 teaspoon vanilla extract
• 1/4 cup mini semisweet chocolate chips, plus more for decorating didn't use mini
• 1 container Betty Crocker chocolate frosting
• (optional) 1/4 package of Pillsbury refrigerated cookie dough for cookie garnishes

• Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Make cupcake batter according to directions then stir in 1 cup of regular chocolate chips. Bake cupcakes according to package directions. Let cool.
• While cupcakes are baking make the cookie dough filling. Combine butter and brown sugar in a mixing bowl and cream on medium speed until fluffy for about 2 minutes. Mix in the flour, sweetened condensed milk and vanilla. Beat until combined. Stir in the mini chocolate chips. Cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.
• When cupcakes are cool, cut out a cylinder shape in the top of the cupcakes about an inch deep. Fill hole with about a Tablespoon of cookie dough filling. I like to fill mine a little on generous side and use about 1 1/2 Tablespoons of filling.
• Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.

Cranberry Feta Couscous Salad

Is it rice? Is it a pasta? Maybe a lil of both??

If you are anything like me.... you've never tried Couscous, and you aren't quite sure what it is exactly.... Am I right? Don't be scared.

My mom and I went to a "Well Balanced Cooking" class hosted by our lovely Kitchen Kneads. We got a handful of recipes that are delicious AND healthy. Gotta love that even more!

So, if you are up for something different, give this a shot. One of our healthy recipes:

 

Ingredients:

• 6 ounces whole wheat couscous (you'll find this most likely in your RICE isle at the store... but Walmart didn't carry any coucous. Just a heads up.)
• water (to make your couscous as directed on package)
• 3/4 cup dried cranberries (Craisins) 
• 1 Tbsp curry powder or 2 tsp cumin (a lil sweeter flavor)
• 1/4 tsp salt
• 1 tsp sugar
• 1/2 orange, juiced
• 1-2 Tbsp extra virgin olive oil
• 3-4 scallions, trimmed and thinly sliced on an angle
• 2 Tbsp fresh parsley, chopped
• 1/2 lemon, juiced
• 1/2 cup walnuts (optional)
• Pepper
• Feta, add to taste

Directions:

• In a medium sauce pan, combine water, curry, sugar, salt, and orange juice to a boil over medium-high heat.
• Remove pan from heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed. (about 5-6 minutes)
• Put the couscous in a large bowl and add cranberries, parsley, scallions, feta, nuts, and lemon juice.
• Drizzle with olive oil and season with pepper and feta to taste. 
• Toss until well combined.

ps. I think this is actually better served cold. But that may just be me. See what you think.

Pepper-Stuffed Chicken

Like stuffed chicken? This is your place! Have you tried the Stuffing-stuffed Chicken yet? If not, you should! :)

 This recipe is quick, easy, filling, colorful, and delicious! (of course it is! or I wouldn't put it on here. LOL)


What you need:

• Assortment of bell peppers. (whatever you like, I used green and red here)
• Boneless skinless chicken breasts- however many you need to feed your crew
•  Sliced mushrooms
• Olive oil
• 1 package of shredded 4 cheese Italian Blend

What you need to do:

• Cut peppers in long thin slices.

• In a lil bit of olive oil, saute mushrooms. (I like to add a lil garlic salt) Set aside, then saute your peppers. - you could saute them together to save time but I like getting the different flavors.

Love colorful food!

• Butterfly your chicken breasts. (I have found that Walmart's chicken breasts are HUGE! Beat a lil flat if needed to get closer to portion size)

• **** Two ways to assemble- 1. Lay chicken flat and put a few peppers inside chicken, add mushrooms, top with some cheese, then roll chicken breast closed pinning shut with a toothpick. OR .... (see further below) ****

• Then in a frying pan with a little bit of oil, brown chicken on both sides. Place in a baking dish.

• Bake @ 350 for 25-35 minutes or til done. (time may vary depending on how thick you chicken is)

 

**** Second way to assemble. Before adding your peppers, lightly brown the chicken (flat). Lay in a baking dish.  Layer your peppers and mushrooms. Add cheese. And DON'T pin closed with a toothpick. Leave it open... 

Cookies and Cream Cheesecake bars

I love a good cheesecake dessert, this did not disappoint!

I got this recipe from RecipeGirl.com I am being lazy, it is a long recipe so go HERE to print it out. The only thing I did different was I didn't use oreo's, just some off brand of chocolate cream filled cookie!

Open-faced Apricot Turkey Sandwiches

I went to a cooking class at Kitchen Kneads for "Well Balanced Cooking" and got a bunch of wonderful, delicious, healthy recipes. Can't wait to share them.

First off, this turkey sandwich. You may think it doesn't sound very good at first, (hey, I didn't) but it is AWESOME! Like a 'healthier' grilled cheese. Mmmmmmm! The apricot on top, is magical. Not even joking. Easy and quick to make.

• 4 slices of bread (preferably whole-grain)
• Extra virgin olive oil
• Provolone or low-fat mozzarella in 1-2 oz slices
• sliced turkey
• baby spinach
• apricot preserves

Directions:

• Preheat oven to 400.
• Arrange slices of bread on a cookie sheet and brush each with olive oil. (I cut mine in half to begin with... but you don't have to.)
• Top with spinach, 2 slices of turkey, and cheese.

• Toast in oven for approx 5-7 min, or until bread is slightly crisp and cheese is melted and bubbly.
• Remove from oven. Top each sandwich with about 2 tsp apricot preserves, spreading over hot cheese. 
• Serve warm.
• Eat up!

Bowtie Chicken Ceasar Salad

Another recipe I got from Tessa. Pretty easy to make and delicious to boot!

Ingredients:
* no real measurements... just eye it. :) If you like pasta, add more pasta. If you like more chicken, do it. If you like more dressing..... you get the idea. *

Romaine Lettuce (I used 1, fresh.... could probably get bagged if you wanted)
Bowtie Pasta (cooked whole box but maybe only used a lil over half)
Almonds- slivered or sliced (I like sliced)
Chicken, boneless skinless (I used 2-3)
Green onions (a large handful)
Newman's Own Ceasar dressing (Enough to make it look good)
Shredded Parmesan Cheese (I used a cup maybe...)

Directions:

• Cook chicken. - I cut it into small pieces and cooked on stove top, but I'm sure you could do shredded if you prefer.- Set aside to cool.
• Cook pasta. Set aside to cool.
• Rinse and chop up lettuce. Put into large bowl.
• Chop green onions, add to bowl. Add almonds and Parmesan cheese.
• Add cooled chicken and pasta.
• Mix together. Before serving, stir in ceasar dressing to coat.
• Yum!