Death by Chocolate Cookies

Unless you hate chocolate

(GASP!!)

Who wouldn't want to try a cookie names after a heavenly way "to go?"

Need to curb a chocolate craving?

These will do the trick, 

Take my word.

Grab a big glass of milk, or your favorite "cuppa, " and enjoy!!

Death by Chocolate Cookies

from the domestic rebel

1 box devils food cake mix

2 eggs

1/2 cup oil

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

Line baking sheets with parchment paper or spray with cooking spray.

In a large bowl combine the cake mix, eggs and oil. Add the 3 kinds of chips and stir until incorporated.

Drop dough  by heaping Tablespoon full onto prepared baking sheet, about 2" apart.

Bake for 8-10 minutes, cool on cookie sheet for 5 minutes before removing.

Store in an air tight container.

Makes about 2 dozen cookies.

Baked Chicken Taquitos

I have seen LOTS of taquitos on Pinterest. 

The baked ones always enticed me because they are healthier for you.

I have been watching what I eat over the last year, and have successfully lost about 40 pounds.

I still have 10 to go.

Summer has been hard on me with the lack of routine, and let's face it... too much food and drink.

My kids went back to school this week, and I have decided it's time to lose this last 10... NOW.

I am ready to maintain my goal number for the next year, not a number that's 10 pounds OVER my goal.

So I decided it was time to concoct some taquitos of my own, and make them fit into my low calorie/high fiber diet.

mmmm....goodness that is filling.

Baked Chicken Taquitos

5-6 chicken breasts, frozen is fine

1 (4 oz) can of green chilies + one can water

1 can Rotel tomatoes ( I used original, you can use the spicy if you want to heat them up some) + one can water

1 teaspoon cumin powder

10-12 taco sized flour tortilla shells (I always buy the Carb Balance Mission brand, they have 120 calories and 13 grams of fiber)

Shredded Cheese (I used fat free)

Place the chicken, chilies and Rotel and water in your crock pot.  Cover and cook for 5-6 hours on high, until the chicken falls apart, and shred with two forks.

Place meat in your strainer and squeeze the excess juice out.

Preheat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.

Warm your tortillas in a microwave for about 30-60 seconds so they are soft and easy to work with.

Lay one down and place about 1/3 cup of meat and 1/8 cup of cheese toward the bottom and spread it out in a row like shown.

Roll them up tightly from the bottom, and place them seam side down on your baking dish.

Continue with other tortillas.

I made 11 of them, because that is how many tortillas I had.  I had enough left over to make at least 6 more, but I put it in the refrigerator to use on salads, or in chicken tacos for lunches.

Spray the top of the taquitos with non-stick cooking spray.

Place in oven.

Bake for 15-20 minutes or until golden brown and crispy on the outside.

Watch them so your edges don't burn!!

Serve them with your favorite toppings: guacamole, sour cream, salsa, shredded lettuce etc...

We had ours with the batch of homemade Pico de Gallo I made the day before.

(RECIPE FOR PICO HERE)

Enjoy!!

Ole!

Jell-o Shots -- 8 Different Flavors!!

This past weekend my husband's Aunt and Uncle hosted a family reunion.

What a fabulous turnout  they had!! 

My husband's, cousin, Paul, brought his traveling BBQ/Smoking trailer.

(if I botched that, Paul, sorry!! Not sure what to call it?)

He actually enters contest for his meat smoking/barbecuing.   

He had chicken, beef brisket,  pork butt, ribs, and even hots dogs and brats for kids.

It's no secret that BBQ has never been my favorite, but I am here to tell ya, if he's cooking it, I am eating it!

It was AMAZING!

I was volunteered to make Jell-O Shots.

Not sure how this happened? but ask and you shall receive!

Of course, I couldn't just make two colors of jell-o and dump some vodka in them, 

I had to get a little clever!

One morning, yes...morning, I got out all 8 boxes of jell-o I had purchased, and went down to our bar in the basement and started checking out the liquor.

I didn't want them to all taste the same!

Luckily, I had quite the collection.  I am notorious for buying something to make a drink once, then it gets stuck on the shelf. Or we have a party, someone brings a bottle over and it gets left here.

I felt like a chemist concocting these!

Before we get to the recipes, one funny story to share!!

I got to the LAST recipe and I was making margarita shots.

I was short like 1/2 cup of tequila.

I called my neighbor across the street, when she answered I said

"most neighbors call to borrow a 1/2 cup of sugar, I am calling to borrow a 1/2 cup of tequila."

After she stopped laughing she asked me what on earth I needed tequila for at 9:30 AM, 

but she came through, and I got all of my shots made and didn't have to get out of my PJs 

to go to the liquor store! 

Thanks, neighbor!

Jell-O Shots

Cherry-Lemonade Jell-O Shots

1 box cherry-lemonade jell-o

1 cup boiling water

1 cup cherry vodka

2 Tablespoons lemon juice

Mojito Jell-O Shots

1 box lime jell-o

1 cup boiling water

3/4 cup light rum + 1/4 cup cold water + few drops of mint extract

Pina Colada Jell-O Shots

1 box pina colada jell-o

1 cup pineapple juice boiled

1 cup coconut rum

Strawberry Daiquiri Jell-O Shots

1 box strawberry daiquiri jell-o 

1 cup boiled water

3/4 cup light rum + 1/4 cup cold water

Cherry Coke Jell-O Shots

1 box cherry jell-o

1 cup boiled Coca- Cola

1 cup Spiced Rum

Island Breeze Jell-O Shots

1 box Strawberry- Banana Jell-O

1 cup boiling water

1 cup Island Blue Pucker

Dreamsicle Jell-O Shots

1 box orange jell-o

1 cup boiling water

1 cup vanilla vodka

Margarita Jell-O Shots

1 box margarita jell-o

1 cup boiling water

3/4 cup tequila + 1/4 cup cold water + 2 Tablespoons lime juice

*sprinkle with salt to serve*

Disolve jell-o in the "boiled" ingredient add "cold" ingredient and pour into shot cups and place in the refrigerator until set.

Top with whipped cream (with the exception of the margarita, top that with a sprinkle of salt) and serve!

How to Make: Homemade Modge Podge

I love doing crafts with my kids.  

Sometimes a craft calls for an item that you have to run to the hobby store to buy, 

and you don't even need to!!

I made labels for my Homemade Sugar Scrubs that I made in jelly jars, and instead of spending more money, I just made my own Modge Podge!

Some jars had modge podge over circle labels placed on scrapbook paper, others had them on the jar itself.

Homemade Modge Podge

white glue

water

 jar with lid

Mix equal parts of glue and water and place in jar with lid, give it a good shake!

It's nice because you can make as little or as much as you want!

Loaded Baked Potato Casserole

I went to the store to buy ingredients for a potato casserole I found in my Church cookbook.

But I am not usually one for following recipes and changed my mind walking through the store.

I started thinking how good a loaded baked potato sounded, but we had just had baked potatoes, and I wanted to switch it up.

I took all of the goodness of a loaded baked potato and whipped up this casserole!

It was FABULOUS!!

We ate it with steaks on the grill, but it's hearty enough, it could be your meal!

Loaded Baked Potato Casserole

1 32 oz frozen hash browns

1 can cream of celery

1 tsp salt

2 cups cheddar cheese

2 Tbls dried minced onion (1/2 cup fresh)

2 cups sour cream

1/2 tsp pepper

2 Tbls fresh chives, chopped

1 package of real bacon pieces

Mix all of ingredients in a 2 quart greased casserole dish.

Bake at 350 degrees for 45 minutes.

Pico de Gallo

Hands down, my favorite thing to make with my home grown tomatoes is 

homemade salsa / homemade pico de gallo.

My kids call them both salsa, but I would say that what I make is more of a pico.

Salsa seems to be more of a blended/cooked/canned type sauce.

Pico is more fresh ingredients.

Correct me if I am wrong?

Either way, sign me up, because it is literally my most FAVORITE snack.

It's also my son, Spencer's favorite.

I think it's because I ate more Mexican food when I was pregnant with him, than anything else.

And the hotter the better.

I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!

Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.

Right now, the peppers are going like crazy and the tomatoes are green.

*sigh*

So I hit a local stand and bought a bunch, and mixed up some pico tonight., 

He was a happy camper when he got home from work!

Pico de Gallo

8 medium sized ripe tomatoes

1- 1 1/2 onion diced (I used a Vidalia one)

1-2 jalapeno

2 hot wax or banana peppers

1 salsa pepper

1 clove garlic minced

2 teaspoons of lime juice

1/2 cup cilantro leaves, or to taste

sea salt

Dice tomatoes and onions and place in a large bowl.

In your food processor, place peppers and cilantro and give them a whir!

Scoop into tomato/onion mixture.

Add garlic, lime and give it a sprinkle of sea salt.  

If you leave it in the fridge overnight, it always tastes better the next day!

Notes: This "recipe" is really based on taste.  If you want it more mild, use more peppers, don't like cilantro? omit it.  I start with the tomatoes and onions and add peppers to it, it will "heat up" a bit as it sits, but not so much that if you think you can't taste the peppers, you shouldn't add more.

I use what peppers I have on hand, always jalapenos, but sometimes I might not have the salsa pepper, and you can just add and take away.

The sea salt seems to really bring out the taste.  Use as much or as little as your tastes allow.

Banana Split Malt

We had an ice cream shop when I was a kid that was called Goodrich Dairy.

It was where my Dad like to go for banana splits and  they made the best chocolate malts.

I had a follower share a recipe for a smoothie with me earlier this summer, and I turned it into a malt.

It tastes JUST like a banana split in a glass!

Banana Split Malt

1 banana

1 cup of milk

1 cup frozen cherries

2 cups vanilla ice cream (more if you want super thick!!)

whipped cream

chocolate syrup

marchino cherry

Blend the banana, milk, ice cream and cherries in your blender.

Pour into a tall glass, top with whipped cream, drizzle with chocolate syrup and top with a cherry.

**I have made this with the ice cream and whole milk for my kids, I have also lightened it up for me and the hubby.  Use Non-Fat frozen yogurt and skim milk to lighten it up! 

Grab a straw and enjoy!!