Peanut butter and chocolate marshmallow cookies

These were delish!

1/2 cups Butter
1/2 cups Peanut Butter
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/2 cups Sugar
1/2 cups Brown Sugar
1 whole Egg
1/2 teaspoons Vanilla
1 1/4 cup Flour
15 large marshmallows, cut in half

Preheat oven to 375.

Combine the butter and peanut butter. Mix until creamy. Add baking soda, baking powder, sugar and brown sugar. Beat in the egg and vanilla. Slowly add the flour.

Roll dough into 1″ balls and line them on a baking sheet lined with parchment paper.

Bake for 6 minutes, remove from oven and place half of a marshmallow (cut side down) on each cookie and lightly press into cookie. Bake for another 2-3 minutes. Let cool completely before frosting.

Frosting:
1 cup sugar
1/4 cup milk
1/4 cup butter
1/2 cup milk chocolate chips
In a sauce pan combine sugar, milk and butter. Bring to a boil, stir and remove from heat. Add chocolate chips to hot mixture and let cool, stirring occasionally. Frosting will come together as it cools.
Spread over cookies when cookies are completely cooled down.

Crock pot pulled pork sandwiches, but it's really chicken...

I made these for dinner last night, and I love this recipe, so I wasn't sure why I haven't shared it before. It takes similar to pulled pork sandwiches, but I love it, because it stuff I almost always have, so I can easily make it on those days when I don't know what to make....

12 oz bottle of BBQ sauce
6 frozen chicken breasts
1/2 C Italian dressing
1/4 C brown sugar
2 TBSP worchestershire sauce

Put frozen chicken breasts on the bottom of the crock pot. Add everything else on top of the chicken. Cook on HIgh for 3-4 hours, or on low for 6-8 hours.

Hawaiian Pork Chops

6 boneless pork chops, trimmed
3 tbsp splenda (or brown sugar)
2 tbsp corn starch
1/2 cup ketchup
1 tbsp vinegar
8 oz can crushed pineapple
1 tbsp soy sauce

Brown both sides of pork chops. Place in a baking dish. In a sauce pan combine sugar and corn starch. Add other ingredients. Stir and bring to a boil. Pour over pork chops. Cover with foil and bake at 350 for 1 hour.

Crock pot Southwest Chicken Stacks

-We made this last night. They were super easy and yummy nachos!


2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Melanie's Delicious Fruit Pizza

2 sugar cookie mixes (she uses betty crocker 17.5 mix)
8 oz cream cheese, softened
12 oz cool whip
1/2 cup sugar
1 Tbsp lemon juice
fruit (strawberries, peaches, kiwi, pears, pineapple, raspberries, bananas, mandarin oranges, etc)

Mix the sugar cookie mixes as directed on the package. After you have mixed, press it into a jelly roll pan and bake as directed on the package.
While it is cooling mix the cream cheese, cool whip, sugar and lemon juice.
After crust is cooled top with cream cheese mixture. Then top with any fruits you like.
Melanie, hopefully you don't mind that I put on your recipe :) Thanks for sharing!

Norwegian Ratatouille

6 tomatoes
1 red bell epper
1 green bell pepper
10 oz zucchini
1 onion
2 garlic cloves
olive oil
2 tbsp tomato paste (I've also used tomato sauce)
salt & pepper
minced or dried parsley

Dice tomatoes, succhini and peppers. Mince the onion and garlic. Saute onion and garlic in oil until shiny. Add remaining veetables and tomato paste or sauce. Simmer until tender. Season with salt and pepper and sprinkle with parsley before serving.

Toneli gave me a norwegian cook book that we have been trying recipes from. I LOVED this it was so yummy and all my kids tried it because it was called ratatouille. Ben said wow mom I actually like this. We've had it a couple of times.

Quick Roasted Asparagus

Preheat oven to 400.
Place asparagus spears on a cookie sheet. Drizzle with plenty of olive oil. Spread them out evenly. Sprinkle sea salt or kosher salt on top. Grind pepper over asparagus. Sprinkle with chopped garlic (I used garlic powder). Cook 10-15 mins. Cook until sizzling in oil, bright green color or until there is a bit of browning.
*a tip I learned about cooking asparagus is to break the asparagus at the natural breaking point before preparing. If you don't understand call me and I will explain.