Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

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Fall is here! There is something about the change of seasons that makes me want to bake. It’s like a little celebration for Fall. “Welcome! We are so glad you are here.” Last year I made a Toffee Pumpkin Cookie and a different Pumpkin Chocolate Chip Oatmeal Cookie that we all enjoyed. I wanted to try something a little different this time. These little Fall babies are full of autumn spice and happiness. We are on our 2nd batch in week two of Fall. Enjoy the changing leaves, pumpkin everything, and cooler weather. Life is worth singing and dancing about! Looking Forward!- Amanda

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Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 t salt
1/4 t ground ginger
1 3/4 t ground cinnamon
1/4 t ground nutmeg
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg, beaten
1 t vanilla
1 1/4 cups canned pumpkin puree
2 cups semi-sweet chocolate chips
1 cup pecans, finely chopped

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric stand mixer, whip together butter, brown sugar and granulated sugar until creamy. Add in egg then blend in vanilla, and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Add in chocolate chips and pecans. Let cookie dough set for 10 minutes.
Scoop dough out 2 Tbsp at a time and drop onto baking sheets lined with parchment paper, spacing cookies 2-inches apart. Bake for 10 minutes. You do not want to over bake. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 5 dozen.

Asian Coleslaw Salad

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Okay, let me just be really honest here. This is not a gourmet recipe. It’s really just a silly little salad that we seem to throw into the mix when we make Mr. Fuller’s “Dr. Pepper Burgers.” Let’s get real, it has Ramen noodles in it. BUT I have had several friends request that it is on the blog so they have the recipe right here. To please those people, you know who you are, I’m adding it to the blog.
You can always jazz it up with grilled chicken. Again, let’s not judge me by this recipe and the use of Ramen. Enjoy or Discard! -Amanda

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Asian Coleslaw Salad

1- 15 oz bag coleslaw
2 pkgs. Beef Ramen Noodles
1 cup almonds, sliced
1 cup sunflower seeds
1 bunch green onions, chopped
1 cup olive oil
1/2 cup sugar
1/3 cup white vinegar

Crush up uncooked Ramen noodles. Put the seasoning to the side to be used in the dressing.

Toast almonds, broken noodles, & sunflower seeds at 350 degrees for 8 minutes.

Toss coleslaw and chopped green onions. Mix olive oil, vinegar, sugar, and Ramen seasonings.

Toss dressing with salad. Add Ramen noodles, seeds, and almonds.

I make this salad the day of serving. The next day, after everything is mixed, the noodles get a little soggy. BUT I have known some that love it that way too. YOLO over that.

Fabulous Fish Tacos

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I just crave fish tacos. I am on the hunt for the best fish taco recipe. There are “musts” that my tacos need: a good kick of flavor on the fish, a cabbage slaw, and a genius sauce. The prep was not too bad because I could break it up and still have a productive afternoon with my boys. This recipe has moved up to a favorite go-to. I’ll still be looking for the next fish taco contestant. Until then!- Amanda

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                                              Fabulous Fish Tacos

4 filets of tilapia (about a pound)
8 small wheat flour tortillas
1 red onion, sliced thin
1 ripe avocado, sliced thin
olive oil

The slaw: 
2 c green cabbage, finely shredded
1 t honey
the juice of 1/2 a lime
1 T fresh cilantro, finely chopped
salt and pepper

The seasoning for fish:
2 t salt
2 t fresh black pepper
1/4 t cayenne pepper
1/4 t smoked paprika
1/2 t dried oregano
1/2 t garlic powder
1/2 t cumin powder
1/2 t garlic powder
1/2 t cumin powder

The sauce:
1/2 c olive oil mayo
1/2 c sour cream
2 small garlic cloves, minced
1/4 t cumin powder
1/4 t cayenne pepper
the juice of one lime

First off you want to mix up your garnish sauce. Combine all the sauce ingredients in a small bowl. Mix well, season with salt and fresh pepper. Now just stick it in the refrigerator until time to serve the tacos. You can make this earlier in the day to help with prep time.
In a small bowl for the slaw, whisk together: honey, salt, cilantro, and lime juice. Toss with the cabbage. Pop that slaw in the refrigerator until you are ready to dress the tacos.
Combine ingredients for fish seasoning. Lay fish on a plate and drizzle both sides with olive oil. Apply seasonings to both sides of fish.
Heat a large skillet with 2 tablespoons of olive oil over medium heat. Cook fish until white and flaky, about 3 minutes per side. Gently pull fish apart into bite size pieces.
Warm tortillas. Dress up your fish tacos by filling tortillas with fish. Then layer with slaw, red onions, and sauce. Makes 8.
Serve with chips and salsa

First Day of School Chocolate Chip Cookies

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Today was the first day of school. For our family it was the first time in sixteen years that I was not in a classroom or school building beginning a school year. My classroom has changed a little and I have the honor of being home with my sweet little one and being there when the bell rings for my 3rd grader. The first day of school has always been exciting. Today was no exception. It just seemed like to celebrate my first real day of this new gig I needed to bake. You know, kid comes home from school and mom has whipped up amazing cookies. (Yes, June Cleaver can still inspire me.) Plus what a yummy treat to add to a lunch box this week. These chocolate chip cookies were the perfect addition to our celebration. Here’s to a great school year! -Amanda

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First Day of School Chocolate Chip Cookies

2 and 1/4 cups all-purpose flour
1 t baking soda
1 and 1/2 t cornstarch
1/2 t salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg and 1 egg yolk
2 t vanilla extract
1 1/2 cup milk chocolate chips

Mix flour, baking soda, cornstarch and salt in a large bowl. Set aside.
With a mixer, beat the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Add in the egg and the egg yolk. Finally, add in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large, rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. Chill dough for 1 hour. Take the dough out of the refrigerator and allow to slightly soften at room temperature.
Heat the oven to 325 degrees. Line two large baking sheets with parchment paper Set aside.
Roll the dough into balls, about 2 Tablespoons of dough each. The dough may be crumbly. Roll the cookie dough balls to be taller rather than wide. Press a few more chocolate chips on top of the dough balls. This will enhance their look. Bake for 10 minutes. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Baked Salmon and Asparagus with Balsamic & Butter Sauce

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This house loves salmon. I love that this tasty fish is full of omega-3 and is total brain food. I try to make it once a week so I’m always looking for new ways to dish it up. Our asparagus has been so yummy this year and it compliments salmon so nicely. This recipe is simple and has little prep and clean-up! Enjoy!- Amanda

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Baked Salmon and Asparagus with Balsamic & Butter Sauce

1 lb. salmon fillets
1 bunch of asparagus
1T & 1t olive oil
sea salt and pepper
2 T unsalted butter
1 t soy sauce
3 t balsamic vinegar

Heat oven to 400 degrees. Gently toss asparagus with olive oil and brush a light coat of oil on salmon, placing both on a baking sheet together. Season with sea salt and pepper. Place in oven to cook for approximately 12 minutes or until desired doneness of fish and asparagus is reached.
While they bake, whip up the butter sauce: Melt butter in saucepan over medium heat until lightly browned. (Just keep watching and stirring to make sure you don’t burn the butter.). Remove butter from heat. Add soy sauce and balsamic vinegar.
Remove salmon and asparagus from oven, arrange on plates and pour sauce over top to serve.

I’m a New Georgia Peach Cobbler

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Well, it has been awhile! I still have been cooking, dancing, and singing in the kitchen. However, we have an addition that has joined in on the fun. My beautiful baby boy loves to bounce with Mommy in the kitchen. Also we have a new kitchen, in a new state, where our adventure has continued.
It seemed fitting to make a dessert that honors my new home. Georgia Peaches are just as sweet as all the songs proclaim them to be. This cobbler is so simple. Pop it in the oven when you begin dinner. It will be ready to make its appearance when you are ready for dessert.
Enjoy!
(Thanks for waiting patiently for new recipes! There are more to come between raising my sweet boys and setting up our new home.)

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I’m a New Georgia Peach Cobbler

1/2 cup sugar
Juice and rind of 1 lemon
1/4 t almond extract
2 cups sliced and peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 t baking powder
1/2 cup butter, melted

Combine 1/2 cup of sugar, lemon juice, lemon rind, and almond extract in a bowl. Mix well. Sprinkle mixture over peaches. Set peaches aside.
Mix 1 cup sugar, flour, milk, and baking powder in a bowl. Melt butter in a 2 quart baking dish. Spoon the batter into the baking dish. Spread the peach mixture over the top; do not stir.
Bake at 300 degrees for 1 hour.
It just seems right to serve this peach cobbler with vanilla bean ice cream.

Squares of Happiness

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It would not be the holidays if you didn’t try a new recipe. This year my mom whipped up these little treats. The recipe comes from Trisha Yearwood. Trisha has become known as a sassy little thing in the kitchen.  These little chocolate and peanut butter treats are dreamy and the pretzel bottom gives a complete tasty finish.  And come on- no baking needed.  Enjoy!- Amanda

Squares of Happiness

Squares of Happiness (No-Bake Pretzel Peanut Butter Squares)

1 1/2 sticks butter, melted
2 cups pretzel rods or sticks, crushed into crumbs
1 1/2 cups powdered sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish.
Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two times should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Merry Christmas Cobbler

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Seriously, Cobbler is just happiness.  And top it with ice cream- enough said.  Merry Christmas Cobbler is a holiday favorite in this house.  Basically if you want to taste Christmas- here you go!  Perfect to pop in the oven as you sit down to dinner and it’s ready for dessert.  Serve in fun individual containers.  (This is such a favorite that Chris requested it for his birthday in March!  And we still called it Merry Christmas Cobbler.)
Happy Christmas Eve! -Amanda

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Merry Christmas Cobbler

2 sticks of butter, softened

1 box yellow cake mix

1 t nutmeg

1/2 pecans, chopped

1 can peach pie filling

1 can whole berry cranberry

Cut butter into cake mix using a pastry blender.  Make sure the butter is thoroughly mixed into cake mix.  Add nutmeg and pecans.  Mix well.  Put peach pie filling and cranberries into lightly greased greased glass pan.  Crumble cake mixture over filling.  Bake at 350 degrees for 45 minutes.

Serve warm topped with vanilla bean ice cream.

Pretzel M&M Hugs

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Yes, they are simple!  Requiring no thought at all.  But for some reason these little no-brainers are quickly gobbled up at holiday gatherings.  Of course these have a little Christmas flair.  You can see how easily they can be used at any holiday just change out the M&M color.  Perfect treat to have the little ones help out on.  Get those little fingers busy unwrapping Hugs and arranging them on pretzels.  This time of year it’s nice to have a simple kitchen treat!- Amanda

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Pretzel M&M Hugs

60 square pretzels

60 Hershey’s Hugs chocolates (almost a full bag- 12 oz package), unwrapped

60 Milk Chocolate M&M’s (for Christmas use the red and green)

Preheat oven to 250 degrees. Line cookie sheet with parchment paper.  Arrange pretzels on cookie sheet in a single layer then top each pretzel with one Hershey’s Hug chocolate. Bake for 5 minutes, until the chocolate is shiny and soft. The Hug will still have its shape.

Remove from oven and carefully place one M&M in the center of each soft Hug and press down on M&M to spread the chocolate. Place in refrigerator and allow to rest until chocolate has set, about 5 minutes. Store in an airtight container.

Chocolate Chip Cheesecake Ball

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Christmas time is here!  I’m always looking for a fun dessert to share at gatherings.  Every time I bring my Chocolate Chip Cheesecake Ball, friends are asking for the recipe.  It’s easy and makes a great presetation on your plate.  Perfect for making early and serving when it’s time for dessert.  Enjoy!- Amanda

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Chocolate Chip Cheesecake Ball

8 oz package cream cheese, softened

1/2 cup butter, softened

1/2 t vanilla

3/4 cup powdered sugar

6 oz. mini semi-sweet chocolate chips

3/4 cup finely chopped and lightly toasted pecans

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugar, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Remove and shape into a ball. Roll cheese ball in nuts.  Refrigerate for at least 1 hour.  Serve with chocolate graham crackers.  (Regular graham crackers work too!)