Fudge Striped Cookie Salad

Yes, I admit, I almost listed this recipe as "Keebler Cookie Salad" because that's the only thing we've ever called it. But it felt a bit like cheating to list this that way when I use any fudge striped cookies I can get my hands on when I make it. So in an attempt to make this recipe a bit more "generic p.c." I've re-dubbed it Fudge Striped Cookie Salad.

This salad has become one of our family's "go-to" staples for pot-lucks and get-togethers. It is great as a side or dessert.

I have no idea where this originally came from, but we love it! In fact, I'm blogging it for you today because my hubby begged me for it last night... So here you go!

Enjoy!!


Fudge Striped Cookie Salad

2 small packages instant vanilla pudding
2 cups buttermilk
16 ounces whipped topping (aka: "Cool Whip") (More can be used for a fluffier salad.)
1/2 package fudge striped cookies (I like my salad "cookier", so I use 3/4 of the package.)

Combine pudding mix and buttermilk. Fold in whipped topping. Crush cookies and fold into salad.

Serves appx 12-16
Serving size: 1/2 cup
Calories per serving: appx 178

Slow Cooker BBQ Cola Chicken

I found this recipe through Pinterest and you can see the original post at: http://www.southernplate.com/2008/08/slow-cooker-coke-chicken-1-on-my-list.html

I followed the recipe exactly and I have to admit, this is the first time I've made a whole chicken and the recipe and directions were so easy my Kindergartener could have done it! (Disclaimer: Obviously he didn't; and if he did, knife and cookware usage would be supervised.)

So here it is:

1 whole chicken (I bought a frozen fryer chicken)
1 onion quartered
1 lemon quartered
1 bottle BBQ sauce
1 can cola (any carbonated sugary beverage should work)

Place chicken in slow cooker, add onion and lemon quarters, cover with bottle of BBQ then top with can of cola.

Cook on high 3-4 hrs to low all day.

How simple is that?!?

Enjoy & happy cooking!!

Chip & Chili Pie

Ok, I know this will not be a recipe for everyone, but it found a special place in our house.
I remember having this growing up and it has become one of my "comfort foods" or an easy casserole when I really don't feel like putting much effort into dinner.  We use to call this "Frito Chili Pie" & it's really very simple.

1 bag corn chips or chili cheese flavored corn chips (we usually use the flavored, but only had regular on hand last night)
1 can chili (with or without beans, I prefer without)
1-1.5 c shredded cheddar

Preheat oven to 350F.
Spread entire bag of chips in a 13x9 pan.

Warm chili in a pan, pour over chips.

Top with cheese (I like a lot, but cover to taste)

Bake appx 20 min or until cheese is melted to your liking.
Serves 4-6

Enjoy!

Salted Caramel Chocolate Chip Cookies

Let's face it- I'm a Pinterest addict!  While perusing the boards one day, I saw this recipe and after reading through the linked blog decided I MUST try these cookies!  After all, who doesn't like chocolate and salted caramel?  Ok, my husband asked me to leave the salt off, he's not a "salted caramel" kind of guy, but he's the exception to the rule.

You can find the original recipe here, but below I have listed the recipe as I have modified it.
Hats off to Sally's Baking Addiction for delivering a chocolate chip cookie recipe that I actually LOVE!
I made these twice with a couple of changes between batches.  I modified the recipe to my taste and baking style in the following ways:
1. I doubled the recipe and used 1.5 bags of chocolate chips- because I don't think you can ever have too many chips in a cookie.  Single recipe amounts listed below.
2. I didn't mix the dry ingredients ahead of time, I just dumped them into the stand mixer as I went.
3. I put in my eggs straight from the fridge, Sally suggests having them at room temperature.
4. Pictured are the cookies with the bits mixed in right after the chips- some cookies did stick to the pan, so I will list the original caramel step as I did it the first time.
5. Apparently my "tablespoonfuls" are larger than most peoples (Mom always had us use the large silverware spoon as a tablespoon when "dropping" batter and the smaller silverware spoon as a teaspoon) so the first batch turned out about the size of my whole hand... Second time around I did my teaspoonful and had a much better portion/cookie size.
6. I left the dough on the counter during cooking as I always do, Sally suggests chilling the dough between batches.
These changes are reflected in the recipe below.

So, here goes- enjoy!

Salted Caramel Chocolate Chip Cookies
makes 3 dozen

-3/4 cup (1.5 sticks) salted butter, softened-1 cup light brown sugar
-1/2 cup sugar
-2 cups + 2 tablespoons all-purpose flour
-1/2 teaspoon baking soda
-1 egg + 1 egg yolk
-2 teaspoons vanilla extract
- 3/4 of 11.5 oz bag semi-sweet chips
-16 wrapped caramels cut into 4 or 5 pieces each OR 1/2 bag Kraft caramel bits
-sea salt

Preheat oven to 325*F.

With hand/electric mixer or stand mixer, cream together butter, sugar and brown sugar.
Add eggs and vanilla, mix well.
Add baking soda, then add flour 1/2 cup at a time.  Stir/mix until dough forms.
Fold in the chocolate chips.
DO NOT OVER-MIX DURING ANY STAGE!

Drop by teaspoonfuls onto ungreased baking sheet & press a few pieces/bits of caramel into the tops of the cookies.
Bake 10 minutes (oven variations: 8-11 minutes) or until edges are slightly brown; center should be puffy, soft and slightly moist.
Sprinkle cookies with sea salt immediately after removing from oven.
Cool completely and dig in!