pizza pasta

This is just a small variation on the standard (and most amazing) pasta salad that you get at any and every church potluck. It's got pepperoni and cheese sprinkled in it, but we also added a cucumber and broccoli to it, which makes it less pizza-like but more healthy. Once again, I just wanted to put it up here so that I wouldn't forget what it was, because we really really liked it!

1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes, diced
¼ c. parmesan cheese
1 bottle Bernstein's Restaurant Recipe Italian Dressing

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

choclate cake with Peanut Butter frosting

Okay, I got this from your friend, Kelsey Nixon's blog page and we made it and it was addicting! Actually, we cheated and used a box cake (!!!--Grandpa Myres would not be proud) but then used this peanut butter frosting and it was to die for. Very delicious!


Ingredients

Cake
3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder
1 1/2 cups hot water

Frosting
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar (confectioners' sugar)
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional


Directions
Preheat the oven to 350 degrees F. Grease and flour a 10 by 15-inch pan.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.

In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.

Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.

For the frosting:
In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.

Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.

chicken in garlic sauce

another blog recipe: this was a really easy but delicious chicken recipe. i would have doubled or tripled it if i had known it was going to be so good--and if we'd had enough honey. but i'll be making it again for sure.

Prep time: 15 minutes (plus 2 hours refrigeration) Cook time: 15 minutes

Ingredients:
1lb boneless skinless chicken breasts (cut into 1” chunks)
2 garlic cloves (minced)
¼ cup soy sauce
¼ cup water
¼ cup honey
2 tablespoons vegetable oil (divided)
1 tablespoon cornstarch
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 head fresh broccoli (cut into florets)

Step 1: In a bowl combine garlic, soy sauce, water, honey, 1 tablespoon vegetable oil, cornstarch, black pepper, and crushed red pepper flakes. Mix well. Stir chicken into the marinade. Cover and refrigerate for at least 2 hours.

Step 2: In a large wok or skillet, heat remaining tablespoon of oil over medium high heat. With a slotted spoon remove the chicken from the marinade and add to the wok or fry pan (reserve the marinade). Stir fry chicken for 3 minutes. Add broccoli and stir fry for an addition 2 minutes or until the chicken is fully cooked. Step 3: Add the reserved marinade to the wok or fry pan and cook until thickened.
Yield: about 3 servings (but that's for Tommy and I. hahaha.)

s'mores cookies

hello, these were amazing. not something i'd make every day, but a pretty fun summer cookie treat. we brought them to our ward potluck and got many compliments. i bet beetle would like to try making them--they're really easy! once again, got this from a recipe blog.

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.