Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) MINI semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

* Preheat oven 325 degrees F.
* Beat eggs in large mixer bowl on high until foamy.
* Beat in flour, granulated sugar and brown sugar. Beat in butter.
* Stir in morsels and nuts and spoon into pie shell.
* Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
Courtesy of: Bakerella

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Poppy Seed Bread Mini Loafs

Bread
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 Tbsp. poppy seeds
2 tsp. butter flavoring
2 tsp. vanilla

~ Mix together the above ingredients.

~Beat for two minutes.

~Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.

~ Bake 1 hour at 350 degrees.

Glaze
3/4 cup sugar
1/4 cup orange juice
1 1/2 tsp. vanilla
1/2 tsp. butter flavoring

~ Mix all ingredients in a glass measuring cup.

~Pour over hot bread when removed from the oven.

~ Let stand for 30 minutes.

**These little loafs were FANTASTIC!!!! We made them for Macie's teachers this week for Teacher Appreciation Week and they turned out so cute! The great thing is that the recipe makes enough for you to sample and some to share with others:-)

**I didn't have my own mini loaf pans, so I purchased the aluminum disposable ones from Wal-Mart. They came in a 5 pack and were only $1.50. If you don't have the butter flavoring that can be purchased at your local grocery store, or any craft store that sells Wilton products....



Recipe from: Reluctant Entertainer

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Recipe from: Bakearella

Cheesy Chicken Crescent Supper

1 3/4 cup cooked/shredded chicken
1 cup + shredded Cheddar cheese (plus more for sprinkling on top)
1 can (8 oz.) Pillsbury refrigerated quick crescent dinner rolls
1 (10 1/2 oz.) can cream of chicken soup
1 c. milk
1/3 c. dry white wine (I used cooking wine)

1. Combine the chicken and Cheddar cheese.

2. Separate crescent dough into 8 triangles. Place 2 tablespoons + of chicken mixture at wide end. Roll up starting at short side.

3. In saucepan, combine soup, milk and wine. Heat until smooth. Pour 1/2 in ungreased 8 inch baking dish. Arrange crescents over hot soup, pour rest of soup over crescents. Sprinkle with paprika and extra shredded cheese. Bake at 375 degrees, 20-25 minutes until golden.

SO EASY! So good!!!! LOVE THIS ONE!

Cookie Dough Brownies with Chocolate Ganache

Ingredients:

1 box Ghiradellie Double Chocolate Brownies

One pouch of Betty Crocker Chocolate Chip Cookie Mix

Chocolate Ganache for frosting

Directions:

Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.

Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. I pressed the dough down lightly into the brownie batter.

Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

Top with Chocolate Ganache (recipe below)

Chocolate Ganache

12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

* In a small saucepan, heat cream and butter until just before the boiling stage.
* Pour over the chocolate morsels.
* Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting.

Once the ganache has set, then cut the brownies and ENJOY!
PS: If you don't have time to make the ganache, you can frost with Betty Crocker Milk Chocolate Creamy Frosting.

Recipe from: Tidy Mom

Chocolate Chip Cookie Dough Cupcakes With Cookie Dough Frosting

Brown Sugar Cupcakes:

Ingredients:
* 3/4 cup (1-1/2 sticks) unsalted butter, room temperature (DO NOT melt)
* 3/4 cup light brown sugar
* 2 large eggs, room temperature
* 1-1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup milk
* 1 teaspoon vanilla
* 1 24 pack of pre-made cookie dough (the kind you break apart)
*1 cup milk chocolate chips (for sprinkling)
*1 package of Chewy Chocolate Chip Cookies

Directions:
1. Preheat oven to 350 degrees.

2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 30 seconds after each.
5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
6. Measure out milk and vanilla together.
7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
8. Add about one third the milk/vanilla mixture and beat until combined.
9. Repeat above, alternating flour and milk and ending with the flour mixture.
10. Fill liners about 1/2 to 3/4 full depending on how big or small your want your cupcakes.
11. After filling cupcake liners, drop in FROZEN pre-made cookie dough (the kind you break apart).
9. Bake 15-18 minutes until gold brown. (DO NOT overbake!!) I baked mine right at 15 minutes.
10. Let cool before frosting cupcakes

**This recipe for me made about 20 medium sized cupcakes...if you want to stretch your batter, you could only fill them 1/2 full and get 24 small cupcakes and if you wanted a larger cupcake you could fill them 3/4 of the way full and get about 15 large cupcakes.

Chocolate Chip Cookie Dough Frosting:

Ingredients:
3 sticks room temp butter
1/2 cup vegetable shortening (Crisco)
8 cups powdered sugar
1/4 - 1/2 cup milk

Directions:
Cream butter/shortening until smooth, approx 3 minutes on medium speed.
Slowly add sugar, once all added, crank up speed on mixer to med- high and whip it up for approx 1 min. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

Then Mix In:

• 1/2 cup flour
• 1/4 cup light brown sugar
• 1/2 t. vanilla
• pinch of salt
• splash of milk

*Top cupcakes with milk chocolate chips and half of a Chewy Chocolate Chip Cookie!

**This recipe stated that it would frost 24 cupcakes (piped on) but it was A LOT of icing! You could half it, or do what I did and freeze the remainder for next time!:-)

****Another suggestion for this frosting recipe would be to put it between 2 Chewy Chocolate Chip Cookies and Serve! Kid Friendly!

***** I recommend eating them pretty soon after baking and frosting to get the "ooey gooey" chocolate chip cookie sensation:-)

Recipe from: Cookies and Cups

Meal Plan Monday

Here is MY meal plan for the following week. I usually meal plan on Saturday or Sunday evenings when I have time to really sit down and get my stuff together. I DO NOT plan for 7 meals each week. Typically, I plan for 5 or less meals depending on our schedule. The weekends are usually pretty lax around our house, so we just have sandwiches, hot dogs, chicken tenders, or we GO OUT!:-) If something comes up on a weeknight or I just have "one of those days" that I just don't feel like cooking, I will just shift my meals around and I'll come up with a Plan B (I recommend always having a Plan B for at least one weeknight!!).....

Monday: Mesquite BBQ Pork Tenderloin, Perfect Potatoes Au Gratin, Fresh Green Beans

Muffin Monday: Applesauce Muffins

Tuesday: Simple. Perfect.Enchiladas, Cheesy Spanish Rice

Wednesday: Hearty Ground Turkey Chili, Green Chili Cheddar Muffins

Thursday: Sweet Mustard Slow Cooker Roast, Brown Rice, Broccoli

Friday: BBQ Ranch, Chicken, and Cheddar Pizza Roll Ups, Salad

Saturday Breakfast: Perfect Pancakes