Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.

Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.

This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Chicken, Asparagus, and Bacon Skillet
Chicken, Asparagus, and Bacon Skillet

INGREDIENTS :

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

INSTRUCTIONS :

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
  2. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  3. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
  4. Sprinkle salt and pepper. Cover with vented plastic wrap.
  5. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
  6. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
  7. Makes 4 servings.

You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com

Lemon Broccoli Pasta Skillet

Lemon Broccoli Pasta Skillet

This super easy vegetarian pasta is a quick meal for a busy night! The broccoli and spinach keep it healthy, and the garlic, lemon, and red pepper make it extra tasty. A great last minute dinner for weeknights.

You know when you are on the phone with someone and you have to climb stairs and pretend like you are not totally winded? I always fail miserably. I get almost to the top of the stairs sounding totally normal, and then suddenly I interrupt whatever they are telling me, (GASP) “Sorry, (deep breath), I’m climbing the (puff puff) stairs and I think I’m (wheeze) going to die.”

So a couple weeks ago I decided that I need to start some kind of exercise regime so that I don’t die from climbing stairs before I’m even 30. So I did some yoga for the first time ever after some recommendations from my girl Sarah over at Broma Bakery. (She is all about the yoga. Check out them abs.) And I loved it! I did an hour and twenty minutes the first day and vowed to do it every day for the rest of my life. I told my whole family. “I’m a yoga person now! I love it!”

The next day I did an hour. The next day I did 45 minutes.
Last night my dad asked how the daily yoga was going. My brother chimed in, “I watched her do some yoga yesterday…for 45 seconds.”
45 minutes…45 seconds…who’s counting really? And seriously who’s got time for yoga when there are Christmas cookies to be eaten.

I don’t know about you but all of my free time in December is dedicated to baking, which means I’m usually too tired to feed my family actual dinner. Ain’t nobody got time for extravagant dinners when there are presents to wrap and stockings to stuff and Christmas PJs to lounge in. (Let’s be real.)

Enter this 20 Minute Lemon Broccoli Pasta Skillet! This is the best kind of recipe, because it’s so basic that you can literally swap in whatever you have on hand. It’s just rotini, broccoli, spinach, and a simple lemon-butter-garlic sauce. No broccoli? Use asparagus! No rotini? Use spaghetti! No lemons? Use another acid like red wine vinegar (make sure you taste as you go!)

Lemon Broccoli Pasta Skillet
Lemon Broccoli Pasta Skillet

INGREDIENTS :

  • 3 quarts water
  • 1 tablespoon salt
  • 1 and 1/2 to 2 pounds fresh broccoli
  • 1 pound rotini pasta
  • 3-4 cups spinach
  • 4 tablespoons butter
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, crushed and minced
  • 1/4 or 1/2 teaspoon crushed red pepper
  • 1 cup fresh Parmesan, plus more to garnish
  • olive oil, to garnish
  • salt and pepper to taste
  • fresh lemon wedges, to garnish

INSTRUCTIONS :

  1. In a large skillet or pot, bring the salt and water to a boil.
  2. While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
  3. Add the rotini and boil on high for 4 minutes.
  4. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
  5. When the timer goes off, turn off the heat and drain the pasta using a lid or colander.
  6. Return to the pan and stir in the spinach.
  7. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
  8. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat.
  9. (I let mine get brown, because that’s just how I roll, but that’s not necessary).
  10. Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
  11. Turn off the heat and add 2-3 tablespoons fresh lemon juice.
  12. Add the lemon butter to the pasta and stir.
  13. Stir in 1 cup fresh parmesan cheese.
  14. Add a drizzle of olive oil and season with salt and pepper to taste.
  15. Garnish with more cheese, fresh lemon wedges, and eat hot!

You can find complete recipes of this Lemon Broccoli Pasta Skillet in thefoodcharlatan.com

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars

INGREDIENTS :

  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semisweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
  3. Add the eggs, vanilla, salt, and baking soda.
  4. Mix well, then scrape the sides of the bowl with a spatula.
  5. Turn the speed to low and add the flour.
  6. Beat to combine, then mix in the chocolate chips.
  7. Press half of the cookie dough into the bottom of the prepared baking dish.
  8. In a medium sauce pot,
  9. add the sweetened condensed milk and unwrapped caramels.
  10. Set over medium-low heat and stir until the caramels melt,
  11. making a smooth caramel filling. Pour the filling over the cookie dough base.
  12. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps.
  13. Bake the bars for 25-30 minutes, until the center is just set.
  14. Sprinkle with sea salt flakes and allow the bars to cool completely.
  15. Then lift the bars out of the pan by the edges of the foil and cut.
  16. Store in an airtight container at room temperature for up to 3 days.

You can find complete recipes of this Salted Caramel Chocolate Chip Cookie Bars in aspicyperspective.com

SUGAR COOKIE TRUFFLES

SUGAR COOKIE TRUFFLES

These no-bake sugar cookie truffles are little balls of cookie goodness dipped in white chocolate and sprinkled like snowballs!

Anybody else on a no-bake kick? It seems those recipes make the best gifts during the holiday season. My new obsession are these sugar cookie truffles dipped in white chocolate. They are delectable balls of joy that keep you coming back for more.

I’ve done the oreo truffles, shared my mom’s apricot coconut bites, and my peanut butter balls are a fan-favorite. However, I must say these sugar cookie truffles are out of this world. The cream cheese holds together the cookie crumbs and creates a smooth consistency while the white chocolate adds a shell that is oh-so satisfying to bite into.

The process is pretty simple. Take sugar cookies, process them until you have fine crumbs, add cream cheese and voila there’s the dough. Just roll them into balls, chill and dip in melted chocolate. I added some crystal sprinkles on top to make them look like snowballs. Cute, no?

I used my sugar cookie recipe to make the cookies, but store bought can do the trick too. A dry sugar cookie is key though (none of those chewy soft batch cookies). Dry sugar cookies pulverize well in the food processor into a dry crumbly texture, which makes the cream cheese a good binding ingredient.

If you’re not a big white chocolate fan, then white candy melts are a good substitution. You can also dip the sugar cookie truffles in dark chocolate or sprinkle crushed candy canes on top if you want to get creative. The possibilities are endless!

These dessert bites are also perfect for entertaining. I recommend making them for your Christmas or New Year’s Eve party as the recipe makes about 18 and doubles well.

SUGAR COOKIE TRUFFLES
SUGAR COOKIE TRUFFLES

INGREDIENTS :

  • 12 sugar cookies (about 2-inches in diameter)
  • 3 tablespoons cream cheese, room temperature
  • 2 cups white chocolate for melting (or candy melts)
  • Sprinkles for decoration

INSTRUCTIONS :

  1. Place sugar cookies in a food processor and process until cookies turn into fine crumbs.
  2. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.
  3. Shape cookies into balls about 1-inch to 1 1/2-inches in diameter.
  4. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.
  5. In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate .)
  6. Remove the cookie balls from refrigerator.
  7. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating.
  8. Return to lined cookie sheet and immediately top with sprinkles.
  9. Repeat process for remaining cookie balls.
  10. Store in an airtight container in the fridge for up to a week.

You can find complete recipes of this SUGAR COOKIE TRUFFLES in ifyougiveablondeakitchen.com

APPLE PIE EGG ROLLS

APPLE PIE EGG ROLLS

Apple Pie Egg Rolls!! If you like the OLD McDonald’s apple pies (the fried ones!) you will LOVE these!  Crispy shells with a warm apple pie filling.

I love these guys! They were simple to make and super yummy!
I may be aging myself here but… do you remember being a kid.. the OLD Apple Pies from McDonalds before they were baked? When they were crispy deep fried instead of flaky? I loved those… and I miss those! THESE taste like those! 🙂

I don’t deep fry very often so to fry these I put about 3/4″ of vegatable oil in a frying pan and just cooked them a couple of minutes on each side until they were browned.
I used apples fresh off of our apple tree and they were quite soft. A softer variety of apple is preferred for this recipe as they don’t take very long to cook! Be sure to cut your apples small.

If you use a harder variety of apple (such as granny smith) they may still be crisp when you cook the egg rolls. Although I did not precook my filling, it can be put in the microwave for a minute or so and cooled before filling to slightly soften the apples if preferred.

APPLE PIE EGG ROLLS
APPLE PIE EGG ROLLS

INGREDIENTS :

  • 3 cups apples, peeled and diced (approx. 3 apples)
  • 4 tablespoons sugar
  • 4 teaspoons flour
  • ¾ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • Other
  • 12 Egg Roll Wrappers
  • Oil for Frying

INSTRUCTIONS :

  1. Combine all filling ingredients and mix well.
  2. Place 2 heaping tablespoons of filling in the center of each wrapper.
  3. Fold in the sides and roll the wrapper tightly.
  4. Use a dab of water to secure the tip of the wrapper.
  5. Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in.
  6. If they leak, it can cause splattering.
  7. Preheat oil to 350 degrees.
  8. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  9. Sprinkle with powdered sugar and serve warm.

You can find complete recipes of this APPLE PIE EGG ROLLS in spendwithpennies.com

DIY Funnel Cakes

DIY Funnel Cakes

Enjoy the deep-fried funnel cake awesomeness of the state fair all year round with this DIY recipe.

DIY Funnel Cakes
DIY Funnel Cakes

INGREDIENTS :

  • Vegetable oil, for frying
  • 2 cups Bisquick™ Original baking mix
  • 1 cup milk
  • 2 eggs
  • Powdered sugar, for topping

INSTRUCTIONS :

  1. Pour oil about one inch deep into a large saucepan or stockpot.
  2. Heat over medium heat until a candy thermometer reads 350°F to 360°F.
  3. Meanwhile, combine Bisquick™, milk and eggs in a large bowl; stir until well mixed.
  4. Pour batter into squeeze dispenser bottles.
  5. When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don’t make more than 2 cakes at a time).
  6. Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
  7. Repeat with remaining batter, making sure oil temperature stays within 350°F to 360°F.
  8. Sprinkle warm funnel cakes with powdered sugar.

You can find complete recipes of this DIY Funnel Cakes in cocinandoconalena.blogspot.com

HONEY GARLIC BUTTER SALMON IN FOIL

HONEY GARLIC BUTTER SALMON IN FOIL

Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal mess to clean up!

Honey AND garlic butter all mixed together is one thing, but smearing it on a good side of salmon is something else! Baking it in its own foil packet makes it so juicy and tender, it falls apart on its own. Your new favourite salmon recipe is here!

How do I know you’ll love this recipe? Because…..I just do. In all seriousness, this Browned Butter Honey Garlic Salmon as been remade and reshared and repined over 200,000 times, I knew I had to come out with an easier recipe with less mess and clean up. With this recipe, there’s no need to brown any butter, BUT, we do melt the butter first. Then, we mix the honey and garlic through it. Ohhhhhh laaawwwwwdddd……

Then, we POUR and SMEAR the butter alllllll over this salmon, and you just know the flavours are going to go right through this fish, resulting in an incredible sweet, garlicky and salty flavour. Fold the foil over and seal it well to prevent any sauce seeping through any gaps. You want your sauce to STAY in your fish, right?

THEN, (because that’s not enough), you’re going to open your foil packet and broil (or grill for us Aussies) the salmon, which results in a caramelised, crispy top, and a tender, flakey middle. Gah!

HONEY GARLIC BUTTER SALMON IN FOIL
HONEY GARLIC BUTTER SALMON IN FOIL

INGREDIENTS :

  • ¼ cup butter
  • ⅓ cup honey
  • 4 large cloves garlic, crushed
  • 2 tablespoons fresh lemon juice (juice of ½ a lemon)
  • 1.2kg | 2½ pound side of salmon
  • Sea salt, to taste
  • Cracked pepper, to taste (optional)
  • Lemon slices (to serve)
  • 2 tablespoons fresh chopped parsley

INSTRUCTIONS :

  1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C.
  2. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
  3. In a small saucepan, melt the butter over low-medium heat.
  4. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  5. Place the salmon onto lined baking tray | sheet.
  6. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon.
  7. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper.
  8. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  9. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness).
  10. Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top.
  11. Garnish with parsley and serve immediately with lemon slices.

You can find complete recipes of this HONEY GARLIC BUTTER SALMON IN FOIL in cafedelites.com

White Chocolate Snickerdoodle Blondies

White Chocolate Snickerdoodle Blondies

A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!

On top of getting settled, wedding chaos (40 days WHAT), Kevin’s birthday, 100 mile goals, and managing this monster-sized blog, I remade and reshot two recipes over the weekend. Recipes from 2012 when I sort of knew how to work a camera, but not really.

The first recipe are these little cinnamon sugar pumpkin muffins. I make them all the time and finally felt like updating the photos. Maybe because it was 60 degrees outside that early morning and because I’m so excited for the fall (for obvious reasons).

And the second recipe is what you see today. Soft cinnamon-sugar loaded blondies. I decided to repost these because they should not go unnoticed!

These blondies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories.

The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees. I love goodies with sticky, sugary centers. Like this and definitely this. And there’s more cinnamon-sugar goodness on top of the blondies too. No shortage here! A snickerdoodle can never have enough cinnamon-sugar. Amen.

My original recipe features the white chocolate blondies being glazed, but truthfully… and I can’t believe I’m saying this (??)… they don’t even need the glaze! Feel free to add it, though. The recipe below includes that option. Their delicate softness comes from the creamed butter.

It’s creamed until the light ‘n fluffy stage, then combined with a mix of brown and white sugars. I reduced the sugar in the blondie recipe ever so slightly because they truly don’t need it. And I left out the extra egg yolk. The bars taste exactly the same as I remember with these little changes, too.

Kevin, a man who prefers peanut butter, chocolate, more chocolate, s’mores cookie cakes, and anything and everything outrageous – surprisingly loved these! Which is a good thing because I made them on his birthday. After I shot these, I cut them into tiny pieces so we could pick at them all day. I love and hate myself for doing that.

White Chocolate Snickerdoodle Blondies
White Chocolate Snickerdoodle Blondies

INGREDIENTS :

Blondies :

  • 2 and 1/3 cups (292g) all-purpose flour (measured correctly)
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (180g) white chocolate chips

Cinnamon-Sugar Filling :

  • 2 teaspoons ground cinnamon
  • 1/3 cup (67g) granulated sugar

INSTRUCTIONS :

  1. Preheat oven to 350F degrees. Line a 9×9, 11×7, or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut.
  2. I suggest using an 11×7 baking pan – that is what I have been using and the blondies are nice and thick.
  3. In small bowl, combine flour, baking powder, and salt. Set aside.
  4. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl.
  5. Beat for at least 1 minute until creamy.
  6. Add sugars and beat for 2 full minutes on high speed until light and fluffy.
  7. Scrape down the sides and bottom of bowl as needed.
  8. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed.
  9. On low speed, beat in dry ingredients until just combined.
  10. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
  11. Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly.
  12. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top.
  13. Spread the remaining batter over top.
  14. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine.
  15. Sprinkle the top with remaining cinnamon-sugar.

You can find complete recipes of this White Chocolate Snickerdoodle Blondies. in sallysbakingaddiction.com

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Taken after the model of these delicious wraps, I threw these together for dinner one night nearly three years ago in a frantic attempt to feed my hungry family and use ingredients I already had on hand.
And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals). Full of flavor, these wraps are a snap to make.

The method turns out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. And they make great leftovers. I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.

Crispy Southwest Chicken Wraps
Crispy Southwest Chicken Wraps

INGREDIENTS :

  • 1 cup cooked rice, warm or at room temperature
  • 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • 1/2 red or green pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
  • Sour cream (optional)
  • 6 burrito-sized flour tortillas

INSTRUCTIONS :

  1. Mix rice together with chili powder, cumin and garlic salt.
  2. Add remaining ingredients except for cheese and sour cream.
  3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
  4. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
  5. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
  6. Spray seam-side of the wrap lightly with cooking spray.
  7. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
  8. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.
  9. Cooking them seam-side down first helps seal the long edge so they don’t fall apart.
  10. Transfer to a plate and repeat with remaining wraps. Serve warm.

You can find complete recipes of this Crispy Southwest Chicken Wraps in melskitchencafe.com

GOOEY OREO COOKIE BARS

GOOEY OREO COOKIE BARS

EWWWW, NO! You all have really dirty minds. I mean, I lived through 50 shades of…painting gray! I had no idea that gray was such a hard color to pick. I thought you mixed black and white and voila – gray. That’s totally not so.

(According to the lady at Sherwin-Williams – gray is not made from black and white. ALL gray has at least some color in it. Okaaaayyyyy.)We went through about 7 shades and 4 trips to the pain store in one day. And by “we” I mean “Mel.” It’s a good thing he loves me a lot.

Getting ready for this kitchen remodel is driving me insane. We had to pick a paint color that would match the gray-brown/teal/green curtains, the greenish glass tile, and the marble-like quartz. And that paint color needed to be photograph friendly. (Bloggers – you get me on that right? Nothing screams problems like a colorful wall.) Gray was the obvious choice.

It only took 7 tries to find one I we liked. We painted one wall (so we could hang the new TV, priorities) and sat back to literally watch paint dry. Gray is a weird color; depending on the light I like it more or less. But there is no way I’m looking at more paint.

I’ve moved on to lighting. Now that is a hard choice. That’s a whole other post in itself. In the meantime I’m self-medicating with Gooey Oreo Cookie Bars. Will you join me?

GOOEY OREO COOKIE BARS
GOOEY OREO COOKIE BARS

INGREDIENTS:

  • 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened if needed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup white chocolate chips
  • 6 Oreo cookies, chopped
  • 1/2 cup sweetened condensed milk

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a 9×9” square pan with foil and spray with cooking spray.
  2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars.
  4. Mix in egg and vanilla and mix until smooth.
  5. Add dry ingredients and mix until combined.
  6. Press half the dough into the bottom of prepared pan.
  7. Sprinkle with white chocolate chips and chopped Oreos.
  8. Drizzle with sweetened condensed milk.
  9. Drop remaining dough by spoonfuls over the top and spread lightly with your fingers.
  10. Some of the filling will show through, try to seal the edges as much as possible.
  11. Bake for about 27-30 minutes util the top looses it’s glossy sheen and they look dry on top.
  12. The center may jiggle just a bit still.
  13. Cool completely before cutting into bars.

You can find complete recipes of this GOOEY OREO COOKIE BARS in crazyforcrust.com