Friday, July 29, 2011

Candy Bar Chocolate Chip Sandwich Cookies via the Picky Palate

I'm always hunting for a new food blog to follow - or a new recipe to try.  I've come across the Picky Palate and have gained 15 pounds just looking at the yummy creations she makes.  
I've made candy bar brownies, brownie covered oreos, some gooey white chocolate bars and much more...  
For Father's Day I made my husband some Reese's Chocolate Chip Sandwich Cookies.  
Yeah, you get what I'm saying...
15 pounds, Baby.


Candy Bar Chocolate Chip Sandwich Cookies
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies
Here's a link to her cookies:
Collection of Picky Palate Stuffed Cookies

Monday, July 18, 2011

Pasta Salad with Goat Cheese and Arugula: revisited...

Nancy posted this recipe about a year ago.  While going through some of my menu's past, I found it.  
I made it again tonight...  and this time, I served it warm.  I let the warm pasta wilt the arugula and melt the goat cheese a little...  I also cooked up some bacon and chopped up a rotisserie chicken and threw that in.  I reserved some of the bacon grease and caramelized the red onion just a bit.  It was so good!  
The original post (here) also recommended you double the dressing.  I didn't, and I wish I had!  So, go ahead, double the dressing!  You don't have to use it all, if you don't think you need it as you taste it.

Serves 4
  • Coarse salt and ground pepper
  • 3/4 pound gemelli or other short pasta
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 3/4 cup crumbled fresh goat cheese (3 ounces)
  • 3 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 bunch arugula (8 ounces), torn
  • 1/2 small red onion, thinly sliced


  1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
  2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Recipe and Photo,  Martha, Everyday Food, June 09

Menu #62-69

Menu #69
Monday: Cobb Salad
Hawaiian Bread

Wednesday: PW's Meatball Sliders
Green Salad

Thursday: PW's Ranch Chicken

Friday: Bulgur and Salmon Salad

Menu #68
Monday: Curry Chicken Salad Wrap
Homemade Potato Chips

Tuesday: Capellini with Tomatoes & Basil
Garlic Bread
Wednesday: Chicken Stuffed with Proscuitto & Fontina
over Arrugula

Thursday: Shrimp & Tortellini

Friday: Tilapia with Green Beans, Corn and Pesto

Menu #67
Monday:  Pineapple & Chicken Quesadilla
Black Beans

Tuesday:  Rotisserie Chicken Wrap
Potato Chips

Wednesday:  Skirt Steak Salad
Crusty Bread

Thursday:  Kebabs
Hummus & Pita

Friday:  Roast Chicken
Red Potatoes
Green Beans 

Menu #66
Monday:  Garden Veggie Linguine with Cilantro Pesto

Tuesday:  Chicken Jambalaya
White Rice

Wednesday:  Pork Tenderloin with Pineapple & Papaya Salsa
Black Beans
Cole Slaw

Thursday:  Stacked Sweet Corn, Black Bean & Ground Turkey Enchilada
Spanish Rice

Friday:  Tortilla Soup

Menu #65
Monday:  Grilled Chicken & Pineapple Quesadilla's
Black Beans

Tuesday:  Tomato, Basil & Mozzarella Panini's
Potato Chips

Wednesday:  Bowtie Lasagna
Garlic Bread

Thursday:  Beef & Bean Burritos
Spanish Rice

Friday:  Mini-Meatball Sliders
Green Salad

Menu #64
Monday:  Lemon -Basil Pasta
Rotisserie Chicken
Green Salad

Tuesday:  Slow-Cooker Roast
Carrots & Potatoes

Wednesday:  Grilled Chicken with Pico de Gallo & Pepper Jack
Black Beans
Green Salad

Thursday:  Fish Taco's
Cole Slaw
Black Beans

Friday:  Turkey Burgers
Potato Chips

Menu #63

Monday: Rotisserie Chicken
Corn Salad (Corn, Blue Cheese, Bacon, Red Onion, Grape Tomatoes)

Tuesday: Shredded Beef Taco's

Beans & Rice

Wednesday: Pepper Jack Chicken

Thursday: Spaghetti & Garlic Bread

Friday: Warm Penne Pasta Salad
(Feta, Fresh Tomatoes, Basil, Chicken)

Menu #62

Monday: Meatball Sliders
Green Salad

Tuesday: Skirt Steak

Stir Fry Vegetables
Brown Rice

Wednesday: Grilled Chicken
Lemon-Basil Pasta

Thursday: Taco Salad

Friday: Caramelized Onion & Proscuitto Pizza
Green Salad

Saturday, July 9, 2011

Cricket Burgers and Sweet Potato Salad

This is my first post on TB&B and in honor of 4th of July week (which is almost over but I meant to do this post earlier in the week so instead of 4th of July week we can insert BBQ'ing in the summer) I thought I would start with my favorite hamburger and my sweet potato salad. I like to cook all kinds of things, but I always come back to my very favorite thing in the world...Hamburgers. Whenever my husband and I are out on a date, I tell him to not let me get anything besides a hamburger because I know that I will be disappointed.

I am going to start with the sweet potato salad. I came up with this recipe because it was my very favorite thing in the deli at New Seasons Market (a local Portland grocery store that I happen to work at). I came home one day and decided that I would make my own version of it and have never bought it since.

  • 5-6 small sweet potatoes
  • 4-5 hard boiled eggs
  • 2 large pickles
  • 1 red onion
  • 2 T. stone ground mustard
  • mayo
  • salt and pepper 
Cut up sweet potatoes into small peices and steam until tender.  Meanwhile cut up eggs, pickles, and red onion and add together in large bowl. Add the mustard and stir. When the sweet potatoes are done add them to mixture. Add mayo until desired creaminess is attained. I normally add a T. at a time until it is where I want it. The eggs add for some creaminess as well and I don't like to over mayo it. Add salt and pepper to taste and the put in the fridge for an hour or more so all the spices come together.

My Husband and I love to watch Man vs. Food. I could care less about the eating challenge but the food stops that he makes before gives me a lot of inspirations for hamburgers, pizzas,  hot dogs, and any other sort of food that is not very good for you. Anyways, this hamburger was inspired by man vs. food watching and it quickly became one of our favorites.

Here's what you need for yummy deliciousness: A good hamburger bun (not a cheap one because it will fall a part with all the juices),  jalapenos, cream cheese, bacon, hamburger, red onion.

The directions for this are pretty self explanatory but I will do a little explaining. 

First you need to grill up the jalapenos. You can scrape out as much of the white stuff that you want to determine how spicy you want it.

Side note: Did you know that it is the white part inside of the jalapenos that the spice comes from not the seeds. Go ahead and try it! I was skeptical at first too when my brother in law told me but I tried a seed and I found out that they arn't spicy at all.

Cook up the bacon and the hamburgers. I personally make my own hamburgers but if you don't have time to do this and just buy the pre-made ones that's fine too. The same brother-in-law that told me about the jalapenos also told gave me this tip when making your own hamburgers. Soak some bread in some milk and then add it into the hamburger mixture. This little step helps retain the juices in the burger. This has been such a good tip for super juicy hamburgers.

Once all three things are cooked it is time to layer. Here is what I do but you can do whatever you like:bun, red onion, bacon, hamburger, sliced cream cheese, jalapenos, and bun.

Add some extra ingredients like avacado or lettuce and the yumminess just continues to increase. You really don't need to have ketchup and mustard with this burger because it is so flavorful already. I personally think it interferes with the taste but I am not telling you what to do. :)

Here it is with the sweet potato salad: