Monthly Archives: June 2012

Oreo Stuffed Chocolate Chip Cookies (did you drool as you read that?)

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I went on sugar overload when I first heard of these cookies – just from reading the name… So I never could convince myself to make them until the other night.

Once a month, we have a game night with several of our other friends and their wives/husbands/significant others, etc. We rotate host houses, the host provides the main course, and everyone else brings a side dish and their own beverages. This time it was at Janel and Scott’s. She said she would be making Buffalo Chicken Garbage Bread (I was skeptical, but it was absolutely delicious), Barbara was bringing salad, and I offered to bring a dessert.

Enter THE cookies…

This recipe is from Lick The Bowl Good’s blog, which is very dangerous to follow – you have been warned!!

I might use my own chocolate chip cookie recipe next time, this one had a lot more flour, less butter and sugar and just wasn’t quite the same as I’m used to – but the overall cookie turned out really tasty!

The dough ball that winds up on the cookie sheet is literally the size of a tennis ball! Check out the blog above for more details…

Oreo Stuffed Chocolate Chip Cookies

What You Need:

  • 1 cup butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla
  • 3 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 10 oz bag chocolate chips
  • 1 package Oreo Cookies (not all will be used)

What to Do With All That:

  1. Preheat oven to 350 degrees F.
  2. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
  3. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
  4. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie.
  5. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
  6. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

Makes approximately 20-24 very large cookies


Posted by on June 25, 2012 in Uncategorized


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Creamy Avocado and White Bean Wrap – Vegetarian! (could even be vegan!)

This post goes out to my lovely youngest sea star – Erin. Much love to you!

I love meat. Steak, ground beef, chicken, pork, shrimp, fish, eggs, BACON – all super good! To my husband, each one is a separate food group – he LOVES meat. Ha. I don’t love it as much as he does, so I don’t always want to have it be the key feature of a meal.

One of my coworkers asked me a couple of weeks ago if i would be interested in grocery shopping with her for lunches for the work week. I jumped at the chance – easier on the budget AND easier on the diet! The first week, we went to the store without a list (BAD IDEA) we wound up with stuff to make sandwiches, salads and a really good spinach pizza. After that, we decided that it might be a good idea to alternate shopping/cooking weeks and have one person buy groceries and cook one thing at home to bring for one meal, then the next week the other person does the same.

This week fell to me to plan, shop and cook for. While searching my own soul for ideas of cheap, easy lunches that didn’t involve 2 slices of bread and some peppered turkey, I came across a great resource in I perused their recipes for a while, did some searching for something summery that didn’t need to be heated and wasn’t heavy, and found a recipe for a Creamy Avocado & White Bean Wrap.

I adapted it a bit, and I have to say, the name doesn’t include anything about the slaw, but that is by far the ROCK STAR of this recipe! I would suggest making twice the slaw and eating it as a side to other things… This recipe is vegetarian and could be made vegan if you leave out the cheese. Make sure to cook your own beans too! It’s cheaper than canned, plus you know exactly what went into those puppies (no lard for veg heads).

Creamy Avocado & White Bean Wrap (AND FREAKIN AWESOME SLAW!!!)

What You Need:

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2-3 finely chopped canned chipotle chiles in adobo sauce (from the Mexican aisle of the grocery store, use more for spicier slaw, less for mild – but who would want mild slaw???)
  • 1/4 teaspoon salt
  • 2 cups shredded red cabbage
  • 2 medium carrots, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 15-ounce can white beans, rinsed (or use dried and cook after soaking)
  • 1 ripe avocado
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons chopped red onion
  • 4 wraps or tortillas

What to Do With All That:

  1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  2. Combine beans, avocado, cheese and onion in food processor, pulse until smooth-ish.
  3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired,

Have this with a beer!!!!! My coworker added peppered turkey to hers, I tried it that way and it’s good, but this is fantastic without meat as well.


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Posted by on June 12, 2012 in Uncategorized


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Tasty Chicken that Needs No Babysitting (or marinating)

You may be noticing a pattern… I like to cook!

But I don’t like to cook things that just so-so, or things that take a whole lot of effort. Especially when it’s Tuesday and our turn to play host for Bible study night (every other week it’s here, then at grandma and grandpa’s the next week). I work until 5 during the week, and I’m not usually home until 6:15.

This week, I didn’t go to the store on Sunday or Monday, but I knew we had chicken drumsticks at home that we got for $.99/lb the week before at Kroger. And I knew that corn was on sale for 4/$1. I looked for chicken recipes, but almost everything I found was going to take an hour to make or required overnight marinating or something like that.

I dislike marinating things. It takes time and too much forethought, plus everything is really slimy when it goes in the bag raw, and even more slimy when it comes out of the bag covered in marinating gunk. Not to mention that

“ain’t nobody got time fo dat!…”

(have you SEEN this newscast video with this quote in it? it’s HILARIOUS!)

Then I found a recipe that said it would only take 35 minutes. I asked the hubs to go to the store to get a few things I knew we wouldn’t have on hand, and then realized that it wasn’t drumsticks that we bought, but thighs… So I adapted it a bit and the result was a meal that made my Husband say

“Everyone stop eating, this is terrible… I’ll eat yours so you don’t have to suffer!”

The fact that it was a hit made it enough to post here, but the fact that it really took very close to 35 minutes on a weeknight AND was so tasty made it a must-share!

Here are the 3 things we had – enjoy!

Lemon Garlic Chicken (no babysitting!)
You Need:

  • 2 tablespoons extra-virgin olive oil
  • 8-10 skin-on, bone-in chicken thighs (about 3 pounds)
  • salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 12 cloves garlic (about 1 head)
  • 2 lemons (finely grated zest of one, juice of both)

What to do with all that:

  1. Preheat the oven to 450 degrees F.
  2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
  3. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour.
  4. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes.
  5. Add the garlic, lemon zest and lemon juice and turn the chicken to coat.
  6. Transfer the skillet to the oven;
  7. Roast until the chicken is golden brown and cooked through, about 20 minutes.
  8. Divvy up the chicken and drizzle with the pan juices. Serve with roasted corn, a salad and some iced tea!

Roasted Corn on the Cob (no shucking required)
You Need:

  • Corn on the Cob (as many as you will eat)

What to Do:

  1. Toss it into the oven with the chicken from the recipe above.
  2. Take it out when you take out the chicken, and let everyone peel it themselves at the table!

Salad (easy peasy)

You Need:

  • Bag of romaine or iceberg lettuce (as much as you want)
  • Cucumber
  • Tomato
  • Salad Dressing

What to Do:

  1. Open the bag and spill the lettuce into a bowl.
  2. Peel and slice cuke(s)
  3. Slice tomatoes
  4. Let everyone pick their dressing and dress their salads.
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Posted by on June 1, 2012 in Uncategorized


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