Hazelnut Chocolate Chip Cookies

Out of all the chocolate chip cookie recipes out there, I think Nestle Tollhouse chocolate chip cookies are my favorite. The recipe calls for nuts--usually walnuts--which I have always left out. Well, this time I decided to add in the nuts--hazelnuts. Let me tell you, they take the cookies to a whole other level. I handed Eric one fresh out of the oven; he took a bite and just starting nodding his head and said "Uh-huh," which in Eric-speak means: yep, you nailed.

Recipe adapted from here.

Ingredients:
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
2 cups hazelnuts, chopped

Directions:
Preheat oven to 375 degrees.

You can shell your own hazelnuts (as I did), buy whole shelled hazelnuts, or purchase prechopped hazelnuts. Spread the hazelnuts out on a cookie sheet in a single layer. Bake for 5 to 10 minutes or until the nuts slightly brown. If you're using whole hazelnuts that still have the skins on them, wrap the hazelnuts in a dish towel and allow them to sit for about 1 minute. Then rub the nuts in the towel to remove the skins. Chop. (I like larger nut chunks, Eric like them small).

In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, white sugar, brown sugar and vanilla extract until mixture is creamy. Add the eggs one at a time, mixing well after each egg. Gradually, beat in the dry ingredients. Fold in chocolate chips and hazelnuts.

Drop of rounded tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.

Bake for 9 to 11 minutes or until the cookies are a golden brown. Allow the cookies to cool on the cookie sheet for about 2 minutes then transfer to a wire rack to cool completely.

Enjoy!

~Krissy

More Cookie Recipes:
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies 
Creamsicle Chocolate Chip Cookies
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies

Parmesan Veggie Crisps

Yes, yes, yes! So yummy, so healthy for you, so easy to make! These might just replace my obsession with zucchini chips. I made them because I wanted something I could eat with hummus, other than crackers and chips, something that wasn't bad for me. These are just zucchini, carrots, and Parmesan cheese. And you could easily change up the taste by sprinkling them with a little garlic powder or other seasoning. What makes them even better--they're made in the microwave!

Recipe adapted from here.

Ingredients:
1/2 cup grated zucchini
1/2 cup grated carrot
1/2 cup grated Parmesan cheese
seasonings, if desired (garlic powder, rosemary, etc.)

Directions:
Remove the excess moisture from the zucchini and carrots by placing them between a couple of paper towels and squeezing out the extra liquid.

Mix all the ingredients together. Line a microwave-safe plate with waxed paper and spray with cooking spray. Spoon about a tablespoon of the mixture on a plate then flatten with the bottom of the spoon. Repeat with the rest of the mixture. Microwave for 2 to 3 minutes on High. Every microwave is different so start at 2 minutes, then add 30 seconds as needed. 2 minutes worked perfectly for me. Allow to cool about a couple of minutes before serving.

Enjoy!

~Krissy

More Appetizer Recipes:
Buffalo Chicken Dip 
Cream Cheese Rangoons
Homemade Pizza Rolls
Hot Spinach and Artichoke Dip
Kale Chips
Roasted Peas 

Spicy Bacon-Wrapped Chicken

I also call this dish Because I love my husband chicken simply because of the bacon and his mad love of bacon. I've actually never wrapped anything in bacon before. I don't know what I was waiting for because bacon just makes everything better.

Recipe adapted from here.

Ingredients:
10 chicken tenders (or about 3 chicken breasts cut into 10 strips), rinsed and patted dry
10 strips of bacon
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
1/3 cup brown sugar, packed
1 tablespoon chili powder

Directions:
Preheat oven to 350 degrees.

In a small bowl, combine paprika, black pepper, onion powder, Italian seasoning, and garlic powder. Rub the spices evenly over the chicken strips so they are completely coated. Wrap each piece of chicken in a strip of bacon. Place the bacon-wrapped chicken in a baking dish.

In a small bowl, mix together the brown sugar and chili powder. Sprinkle this mixture over the top the chicken then press it down. Flip the chicken over and repeat.

Bake for 30 minutes or until the chicken is cooked through.

Optional: Transfer chicken to a cookie sheet and place under the broiler for 3 to 4 minutes to give the bacon extra crispiness.

Enjoy!

~Krissy

More Chicken Recipes:
Pizza Inspired Chicken 
Potless Chicken Pot Pies
Provincial Chicken
Zesty Shredded Chicken (Crockpot) 
Spinach and Cheese Stuffed Chicken
Tomato and Artichoke Chicken 

Strawberry Chocolate Chip Muffins

I had originally planned on making strawberry rhubarb muffins but the rhubarb at the grocery store was looking a little rough, so I decided on strawberry chocolate chip muffins. I sent these to work with Eric, and they were quite the hit. He said he caught one person practically licking the plate.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cup flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup fresh strawberries, diced
1 cup dark chocolate chips

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls 
Pancakes with Raspberry Sauce 
  Pumpkin Oatmeal
Quiche in a Mug

Blueberry Muffins

Blueberry pancakes and blueberry muffins, two of my favorite breakfast meals. When I saw the blueberries, all pretty and plump and blue, at the grocery store--and on sale--I had to get some. First thing I did with them was make muffin (I will soon be making blueberry pancakes and maybe even chocolate covered blueberries). I love these muffins because they aren't super sweet and they have a delicious crumble on top.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup blueberries*

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

*You can use fresh or frozen blueberries, but if you're using frozen blueberries, do not thaw; just toss them in frozen.

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry and chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls   
Pancakes with Raspberry Sauce 
Pumpkin Oatmeal \
Quiche in a Mug

Buffalo Chicken Dip

This recipe comes from Eric's aunt Sally. Every year his family has a Christmas celebration/family reunion a few days after Christmas, and Eric's aunt always makes this amazing buffalo chicken dip (she also makes chocolate chip muffins to die for). Eric took some to work for the lunch and said all his co-workers were jealous.

Ingredients:
8 ounces cream cheese, softened
1/2 cup buttermilk ranch dressing
1/2 cup Buffalo style hot sauce
1/3 cup mozzarella cheese
20 ounces canned chicken, drained

Directions:
Preheat oven to 350 degrees.

In an 8x8-inch pan, combine the cream cheese, dressing, hot sauce, and cheese. Stir in the chicken.

Bake for 15 to 20 minutes or until dip is thoroughly heated.

Serve with chips or crackers.

Enjoy!

~Krissy

More Appetizer Recipes:
Homemade Pepper Jack Cheez-its
Homemade Pita Chips 
Homemade Pizza Rolls
Hot Spinach and Artichoke Dip
Fried Dill Pickles

Blueberry Chocolate Chip Brunetties

So what is a brunettie? Short story: something my husband made up.

I told Eric I was making blueberries blondies and he asked why they were called blondies. I told him because they were like brownies but without the cocoa--so blonde instead of brown. But didn't that make them cookie bars? he asked. Same difference, I told him. Well, the discussion went in circles until Eric decided he would call them brunetties (I don't think I ever quite caught on to his rationale) but the name stuck. I even found myself referring to them as brunetties.

P.S. I can't wait to make these again with black cherries and raspberries.

Recipe adapted from here.

Ingredients:
1 stick butter, melted
1 cup brown sugar, packed
1 egg
2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup chocolate chips,
1 cup blueberries

Directions:
Preheat oven to 350 degrees. Line an 8x8-inch pan with tin foil then grease with cooking spray.

In a large bowl, combine the melted butter and brown sugar. Add the egg and vanilla and stir. Pour the flour and salt and combine, but be sure not to over mix (this will make your blondies more tough than chewy). Fold in the chocolate chips and blueberries.

Pour batter into prepared dish. Smooth surface with a spatula so it's even.

Bake for approximately 30 minutes or until the blondies brown and the center is set.

Enjoy!

~Krissy

More Bar/Blondie/Brownie Recipes:
Caramelitas
Chocolate Caramel Shortbread Bars (Twix Bars) 
Congo Bars, Blondies, or Chocolate Chip Cookie Bars?
Cream Cheese Swirl Brownies with a Strawberry Sauce
Michigan Cranberry Brownies
Pumpkin Chocolate Chip Brownies
Pumpkin Swirl Brownies
Skinny Peanut Butter Brownies