Magic Cookie Bar Cookies

1 1/2 cups graham cracker crumbs (I cheat and the buy the ones at the store instead of making my own)
1/2 cup flour
2 tsp baking powder
1 can sweetened condensed milk
1/2 cup (1 stick) butter, softened
1 1/3 cups coconut
1 1/2 cups chocolate chips
1 cup nuts

Preheat oven to 350. Combine well together crumbs, flour, baking powder, milk, and butter. Stir in chocolate chips, coconut, and nuts. Drop by spoonfuls on greased cookie sheet. Bake for 8-10 minutes, until edges just start to brown ever so slightly.

Sooo yummy! Definitely my new go-to recipe when I need to make something quick. Just like the Magic Cookie Bars but in a cookie form! I used mini chocolate chips and I think next time I will just do one cup, I don't like my cookies super chocolaty. And I kind of formed the dough into small balls so they would have better shape instead of just dropping them on the cookie sheet, I need to get a cookie scooper thingy.

Charred Corn Guacamole

My latest find - Better Homes and Gardens Ultimate Mexican cooking magazine. Found it at Costco, LOVE IT! It has lots of yummy recipes!

Charred Corn Guacamole
1/2 cup fresh corn kernals (1 ear) or frozen whole kernel corn
2 tsps olive oil
2 tsps lemon juice
1/4 tsp ground cumin
1/8 tsp salt
Mix in small bowl. Preheat broiler. Spread corn mixture in a shallow baking pan. Broil corn mixture 4 to 6 inches from heat for about 5 minutes until lightly charred and tender; set aside.

2 very ripe small avocados, halved, seeded, and peeled
2 TBS lime juice, or lemon juice
2/3 cup finely chopped, seeded tomato (about 2 small)
2 TBS finely chopped red onion and/or green onion (I just used green)
1 fresh jalapeno chili pepper, seeded and finely chopped
2 TBS snipped fresh cilantro
1/4 tsp kosher salt or sea salt or 1/8 tsp table salt
Few dashes of Tabasco

Place one avocado in a medium bowl. Using a fork, mash the avocado with lime juice, mixture will be lumpy. Chop remaining avocado. Stir chopped avocado, corn mixture, tomatoes, onions, jalapeno, cilantro, salt and Tabasco into mashed avocado, stirring until well mixed. Serve immediately or cover well and refrigerate for up to 4 hours. Makes about 2 cups.

* Ummm, this was SUPER yummy! Seriously, it was. We just had plain old tacos and this really added some great flavor. Took a bit of time to prepare, but soooo worth it. I didn't have a jalapeno and it still tasted great!

*And an update on the Chicken Tostada recipe, I have started added a little bit of chipotle flavoring to it to spice it up a bit. Makes it sooo much better.

Lemon Buttermilk Cookies

From 2peas (I used her picture too). I love her recipes. They always seem so light and fresh. Yum!

These cookies were super good. They were so moist and had just the right hint of lemon, I will be making them again! Perfect for spring :)

For the cookies:
1 ½ cups unbleached all-purpose flourZest of two lemons (I added extra, I love lemon)¼ tsp. baking soda¼ tsp. salt6 Tbsp. (3 oz.) unsalted butter, at room temperature¾ cup granulated sugar1 large egg½ tsp. vanilla extract1/3 cup well-shaken buttermilk
For the glaze:¾ cup confectioners sugar, sifted1 ½ Tbsp. well-shaken buttermilk¼ tsp. vanilla extract
Lemon zest (I added this)

Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, zest, baking soda, and salt.
In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.

For the glaze:

Whisk together the sifted confectioners sugar, buttermilk, and vanilla. I also added in lemon zest. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.

Spring Shells and Cheese AKA Grownup Macaroni :)

This grown up mac & cheese from food network is SUPER good. I didnt know if Kyle would like it much, but what do you know he ate ALL the leftovers and then asked me to make it again 1 day later and ate all those leftovers too. Yes, I think this one is a keeper!!

I halfed it and it was enough for 2 meals. And I also added chicken to make it more of a complete meal and we had fruit on the side. It was a pretty satisfying meal :)

Ingredients
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk (I used 2%)
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten (I just used one whole egg even when I halfed it, for extra protein)
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups) *** I used Muechester because greyere is SOO expensive!
4 ounces baby spinach

*Directions
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving

Mom's Lemon Poppy Seed Cake

This is the BEST Lemon Poppy Seed Cake. It is SOO moist because of the pudding and the cinnamon and sugar crust on the outside is delicious!

But I MUST warn you - This is very addicting!! My Mom made it once and I think I had 5 pieces.... Be ware!

Mom's Lemon Poppy Seed Cake

Ingredients
1 Yellow Cake Mix
1 sm Package of Instant Vanilla Pudding
4 eggs
1/2 C. Oil
1 C. Water

Mix 10 min in Bosch or Kitchen Aid on Level 1 speed
Add 3 T Poppy Seeds
After spraying bundt pan with pam, sprinkle a heavy amount of cinnamon and sugar to coat the pan pretty thick.
Pour 1/2 mixture into bundt pan, sprinkle more cinn and sugar, then pour in remaining batter
Bake at 375 for 40 min
Remove immediately to a wire rack after baking.

ENJOY ! :)

Chicken Tostadas

I am giving up on taking pictures! It just doesn't look good on my glass plates.

Chicken Tostadas
*courtesy of my Better Homes and Gardens Ultimate Slow Cooking

2 jalapenos, seeded and finely chopped
8 cloves of garlic, minced
3 Tablespoons chili powder
3 Tablespoons lime juice
1/4 tsp bottled hot sauce
1 medium onion, sliced and separated into rings
2 pounds boneless skinless chicken thighs

-Place chicken and onions in slow cooker. (I used my smaller one and greased it.) Combine jalapeno peppers, garlic, chili powder, lime juice, and hot sauce and pour over chicken. Cover and cook on low for 5-6 hours, high 2 1/2 to 3 hours.
-Remove chicken and onions from slow cooker, reserving 1/2 cup of cooking juices. Using two forks, shred chicken. In medium bowl, combine chicken, onion and reserved juice. (I didn't have that much juice left so I just shredded it in the crock pot and turned it to warm until Dall got home.)

1 can fat-free refried beans (I warmed mine first)
Tostada shells (I used the crunchy stand and stuff taco shells)
Shredded cheese
Lettuce
Salsa
Sour Cream
Olives

-Spread beans on shell, top with hot chicken mixture and cheese, and then layer ingredients however you want!

*Don't skimp on the spices! I only used 1 jalapeno and dumped in a bunch of chili powder and garlic and while it still had good flavor, but it was pretty mild. Next time, I will do it all! I have started adding some chipotle spice to add more flavor. You could use the powder or about 1 TBS chopped of the chipotle in adobo sauce.
*Tonight we are having leftovers and I am making your yummy rice to go with it!