4 Ingredient Pumpkin Chocolate Chip Cookies

Ingredients:

1 box spice cake mix
1 15 oz can of pumpkin
1/2 cup applesauce
bag of semi sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Mix first three ingredients, then add chocolate chips. Livi and I mixed by hand and it took some work, just so you know! :)
3. Spoon onto greased cookie sheet (about 2 inch clumps, we used our big cereal spoons - or if you have one of those nifty little cookie scoopers, use that!).
4. Bake for 15-17 minutes.

Slow Cooker Sweet and Sour Meatballs

                   http://www.sixsistersstuff.com/2013/02/slow-cooker-sweet-and-sour-meatballs.html

Slow Cooker Sweet and Sour Meatballs

I love this Recipe.. One of my new favorites

Ingredients:

1 (10 oz) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
2 lbs frozen meatballs
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
1 medium onion, cubed
1 (20 oz) can pineapple chunks, drained

Directions:
Spray inside of slow cooker with non-stick cooking spray. Place all ingredients inside the slow cooker and stir gently. Place lid on slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

Kneaders Turkey Cranberry Salad

         SixSistersStuff

               Kneaders Turkey Cranberry Salad

 Ingredients:

1 bag of spring mix lettuce
1 bag of romaine lettuce
1 red onion, sliced**Only do a fourth of an onion.
1/2 cup Craisins
1/2 cup feta cheese (or mozzarella, if you would like)**I added Moz cheese not Feta
1 cup turkey, shredded** I did two cans of Turkey
1/4 sunflower seeds (toasted and salted are best)
Raspberry Poppy Seed Vinaigrette (I actually love Great Value Brand)

Josh and I did not follow this exactly. We made just enough for the two of us, but it was tasty with all the different ingredients. New salad ideas are great:) 

Directions:Open the bags of lettuce and mix them together. Then add the onion, craisins, feta cheese, turkey, and sunflower seeds. Mix them all together. You can either add your poppy seed dressing to the salad or serve it on the side.

Bacon Cheese and Ranch Topped Chicken Breasts

Once upon a time I saw a recipe for bacon wrapped chicken with mozzarella and something else fancy I think - and considering I had a craving for bacon, chicken and cheese - I decided to was time to find it again. No luck. Not in any of my cookbooks, and not in any of my online searches. Sad. BUT, I did come across THIS recipe instead! It was delicious. Seriously - I know I've said that before, but this jumped to one of my top 10 favorites. Yup. That good. And usually bacon makes me ill - not the case this time. Score. Aaron loved it too, Olivia - well, not so much. She's not a big protein of any kind person though - unless it happens to be chicken nuggets.

I used sliced cheese, so mine looked different...but this is so you get the idea. :)

Ingredients:

3 chicken breast halves (boneless, skinless) - I used full chicken breasts and pounded them down to the same width.
5 slices of bacon
3 tbsp Ranch dressing
1 c grated cheese - I used sliced mozzarella instead.
3 tbsp olive oil
1 tbsp garlic powder - I used my garlic grinder rather than powder.
parsley flakes (optional) - Totally forgot about this.
salt and pepper (to taste)
I also dusted each side with some flour, helps the chicken brown real nicely.

Directions:

1. Preheat oven to 350 degrees.
2. Wash the breast halves, dry them with a paper towel and sprinkle with salt, pepper, and garlic powder on all sides.
3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sear each side of the chicken until golden brown, about 5 minutes each.
4. Slice up the bacon into bits (small squares). I just sliced my bacon (uncooked) in half and put 2 halves on each breast. When we ate it, we had to cut the bacon and the chicken, so I realize the value now of cutting up the bacon to start. :)
5. Transfer the breasts to the baking dish, previously greased with 1 tbsp olive oil.
6. Top each half breast with 1 tbsp Ranch Dressing.
7. Arrange the bacon bits on top.
8. Bake, uncovered, in preheated oven for about 30 minutes, then remove from the oven, top with cheese, sprinkle with parsley.
9. Bake for another 10 minutes until the cheese has melted and the top is golden brown. Remove from heat and let rest 3 minutes and serve.

Oatmeal Chocolate Chip Cookies

My favorite Chocolate Chip Cookies

http://craftbakesewcreate.blogspot.com/2013/01/soft-chewy-oatmeal-chocolate-chip.html

Thank you Pinterest.

Soft & Chewy Oatmeal Chocolate Chip Cookies

[slightly adapted from Mini Chocolate Chip Cookies]

1 stick butter, softened

1/2 cup dark brown sugar

1/4 cup light brown sugar

1/4 cup white sugar

2 tsp. vanilla

1 egg + 1 yolk

1 T. cornstarch

1 tsp. coarse sea salt

1/4 tsp. baking soda

1 1/4 cups all-purpose flour

3/4 cup oatmeal

1 1/2 cups chocolate chips

Preheat the oven to 350º.

In a mixing bowl, cream together the butter and sugars. Add in the vanilla, egg, and egg yolk.

In a separate bowl, whisk together the cornstarch, sea salt, baking soda, flour, and oatmeal. Add into the butter mixture. Fold in the chocolate chips.

Scoop about 2 T. of dough onto a baking sheet lined with parchment paper. Bake for 9-10 minutes. The edges should be lightly golden and the centers just set. Let cool for 2 minutes on the pan before transferring off to cool completely.

Makes about 2 dozen cookies.

Cashew Chicken

Another Pinterest find:)
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Serves 4-6

Ingredients:

2 lbs boneless & skinless chicken breast tenders

1/2 cup cashews

1 garlic clove, minced

4 tbsps rice wine vinegar

2 tbsp brown sugar

1 tbsp canola oil

1 tsp grated fresh ginger

1/4 cup all purpose flour

1/2 cup soy sauce

1 tsp black pepper

1/4 tsp red pepper flakes

4 tbsps ketchup

Directions:

1. Combine flour and pepper in a large resealable food storage bag.
2. Add chicken and shake to coat with flour mixture.
3. Heat oil in skillet over medium-high heat.
4. Brown chicken 4 mins while flipping sides.
5. Place chicken in slow cooker.
6. Making the sauce: combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.**we doubled the sauce 
7. pour over chicken and cook (on low!) for 3 to 4 hrs.
8. Add the cashews and stir.
9. Combine with rice for the complete experience.
10. Pour the sauce over the chicken and the rice.

Spinach and Mushroom Chicken

"Smothered Chicken"

http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

Found this on Pinterest! It was so yummy! Josh and I loved it:) 

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter(I didnt add this)

2 T olive oil

1/2 C white wine(I didnt add this)

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry's

1 teaspoon pepper

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.

Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.

Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.