"Monster Marshmallow Cookies"

"Monster Marshmallow Cookies", originally uploaded by predictablyhungry.

Found these in the Food Network Magazine. I altered the recipe in that I used salted butter and walnuts in lieu of pecans.

I didn't think they were the best cookies I've made, but everyone at the party I took them to demolished them in 10 minutes and asked me to go home to bake some more.

What You'll Need:
- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 2 sticks salted butter, softened

- 1 cup granulated sugar

- 1 cup packed light brown sugar

- 2 large eggs, at room temperature

- 1 tablespoon vanilla extract

- 2 cups quick-cooking oats

- 1 1/4 cups crispy rice cereal

- 1 cup milk chocolate chips

- 1 cup coarsely chopped walnuts

- 1 cup miniature marshmallows

What You'll Do:
1. Preheat the oven to 350 degrees F.

2. Line 2 baking sheets with parchment paper.

3. Combine the flour, baking powder and baking soda in a large bowl.

4. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.

5. Beat in the eggs one at a time on medium speed.

6. Beat in the vanilla.

7. Add the flour mixture and beat on low speed until combined.

8. Stir the oats, cereal, chocolate chips, walnuts and marshmallows into the dough.

9. Drop about a tablespoonful of the dough onto the prepared baking sheets, about 3 inches apart.

10. Bake the cookies in batches until golden, 10 to 12 minutes.

11.Transfer to racks to cool.

Low-Fat Alfredo Sauce

I got home the other night and realized we only had shrimp, refried beans, and Spanish rice. Looks like my only option was shrimp burritos... which I did NOT want. I wanted the shrimp, I wanted some pasta. I wanted alfredo sauce. I did NOT want to go to the market in the rain for a jar of the stuff. So I decided I'd try to concoct some sauce from scratch... without the half and half or cream (remember, I did not want to go to the market).

It ended up pretty damn good.

What you'll Need:

- 1 tbsp butter

- 3 tbsp cornstarch (or flour ... I didn't have any)

- 2 cups low-fat milk (2%)

- 1 cup grated parmesan cheese

- Salt to taste

- Pepper to taste

- 1 tsp dried basil

What you'll Do:

1. Melt the butter

2. Once the butter is melted, mix in 2 tbsp cornstarch until thickened

3. Whisk in milk and basil

4. Whisk in parmesan cheese until melted

5. Whisk in remaining cornstarch

6. Let simmer until thickened

Once it's removed from heat it'll continue to thicken.

We spooned the sauce over cooked fusili noodles (all I had) and shrimp that were sauteed in olive oil, garlic, and salt and pepper.

I'd honestly meant to take a picture, but it was so good and we were so hungry we ate it all.

Blackberry Ice Cream

We decided to recently try out our new Cuisinart Ice Cream Maker. In an effort to cut down on our costs we tried to use stuff we had on hand... which was blackberries and whole milk. All we needed to purchase was heavy cream.

We did the recipe by what we thought would be best, and found we put a bit too much vanilla. Other than that the ice cream was rich, creamy, and full of flavor.

Ingredients:

- 1.5 cups blackberries
- 1.5 cups heavy cream
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract

What you'll do:

1. Puree blackberries.
2. Whisk milk, sugar, and salt until sugar is dissolved.
3. Stir in heavy cream and vanilla.
4. Stir in puree.
5. Refrigerate 1-2 hours, covered.
6. Turn on ice cream maker and pour mixture into frozen freezer bowl
7. Let mix 20 minutes, until thickened.

When it's first done the texture will be a bit softer and creamy. You can store it in the freezer in a plastic container and it'll hit the consistency of regular ice cream.

Remember. Do NOT store ice cream in the freezer bowl, as it may damage the bowl.

Candy Review: Pretzel M&M's

Candy Review: Pretzel M&M's, originally uploaded by predictablyhungry.

As some of you may know, I'm always on the look out to try new things. Especially new versions of junk food (cereals, chips, candies, etc.)

While at the drugstore the other day I ran across this impulse buy item (yes, it was near the register) for 89 cents.

I'm not a huge fan of pretzels or chocolate, but anything sweet and salty I am. So I impulsively grabbed the bag and threw it on the countertop as the lady rang me up.

Once I got home, I tore open the bag and began devouring the candy. Yes, devouring. They're good! Not as salty as I'd like, but I definitely prefer them over the other M&M's.

They're about the size of peanut M&M's except they're more round than oval shaped. They look rather deformed (bumpy, not smooth like other M&M products), but I suppose that's because pretzel balls aren't entirely smooth.

They have the traditional candy coated shell, with a thin layer of milk chocolate underneath that covers the pretzel ball.

They taste more like the sweetness of the chocolate than the expected saltiness of the pretzel. The inside texture is reminiscent of malt balls.

Before I finished the bag I made sure to bite the last one in half and photograph it (for your viewing pleasure).

Are they "rush out and buy them" good? No, I don't think so. But if given the choice of the millions of M&M's sold I'd buy these or the coconut ones.

Cinnabon Cinnamon Crunch Cereal

Cinnabon Cinnamon Crunch Cereal, originally uploaded by danajohnhill.

I stumbled upon this at grocery outlet and was intrigued.

I LOVE cinnamon.

I LOVE cinnabon.

I LOVE cereal.

So I have to LOVE this stuff, right? Went ahead and bought a box for about $2.00 (I wouldn't buy an unknown cereal at regular price).

And as soon as I got in the car, I popped the box open. Crunches later I was undecided. It's okay dry. Slightly sweet, but kinda tough on the teeth.

So I get home, and you know, threw some in a bowl with milk. Not bad, not bad at all. Reminds me a lot of Cinnamon Toast Crunch, but the only difference (besides shape) is that they don't get soggy nearly as quickly.

I'll finish the box, but not sure if I'll buy another (definitely not at full price).

Kitchen Sink Cookies

Kitchen Sink Cookies, originally uploaded by predictablyhungry.

I recently stumbled upon a recipe called "Killer Cookies," and gave it a try. They were absolutely amazing, but I felt that I could make some changes and tailor them more to my tastes.

I prefer to call them "Kitchen Sink Cookies" as everything in my entire kitchen is thrown into them.

What you'll need:

- 1.5 cups all purpose flour

-1 teaspoon baking soda

- 1 teaspoon baking powder

- 1 teaspoon salt

- 1 cup vegetable shortening (solid)

- 1 cup granulated sugar

- 1 cup light brown sugar

- 2 eggs

- 1 teaspoon vanilla extract

- 2 cups old fashioned oats

- 2 cups rice krispies

- 1 cup sweetened flake coconut

- 3 ounces chocolate chips

- 3 ounces white chocolate chips

What you'll need:

1. Preheat oven 350 degrees and place parchment paper on cookie sheets!

2. In small bowl, combine flour, baking soda, baking powder, and salt. Whisk and set aside.

3. In large bowl, beat shortening, both sugars on medium-high speed for about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla.


4. On low speed, gradually add flour/sugar mixture and beat until just combined. Stir in oats, rice krispies, coconut, and chocolate chips.

5. Form balls with 2 tablespoons of dough and place 2 inches apart on prepared cookie sheets. Bake at 350 for 10 minutes.


6. Cool on sheets for 5 minutes, then transfer to cooling rack to cool completely.

Baked Spaghetti

Baked Spaghetti, originally uploaded by predictablyhungry.

I've been wanting to make a good pot of spaghetti, but seeing as I've never really gone out of my way to make it I decided to look up some recipes.

I use a recipe I found online as my basis, but changed the ingredients to fit my liking better. So here goes:

What you'll need:

- 1 14.5 oz can diced tomatoes

- 1 15 oz. can tomato sauce

- 1 cup water

- 1/2 cup diced onion

- 1/2 cup diced green bell pepper

- 2 cloves garlic, chopped

- 1/4 cup chopped fresh italian parsley leaves

- 1 1/2 teaspoons of seasoning (1/2 cup salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder)

- 1 1/2 teaspoons seasoning salt

- 1 1/2 teaspoons sugar

- 1 pound ground beef

- 1/2 pound italian sausage (I used hot)

- 10 ounces uncooked spaghetti

- 1 cup grated cheddar

- 1 cup grated Monterey Jack

- 1 teaspoon red pepper flakes (if desired)

- 1/8 teaspoon cayenne pepper (if desired)

- Fresh basil (for garnish; if desired)

- Freshly grated parmesan cheese (for garnish; if desired)

What you'll do:

1. In a large pot: mix the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, and sugar.


2. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.


3. Crumble the ground beef and italian sausage in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining.


4. Drain the fat from the meat, and then add the meat to the pot. Simmer for 20 more minutes.


5. Preheat the oven at 350 degrees.


6. Cook the pasta according to the package directions.


7. Cover the bottom of a 13 by 9 by 2-inch pan with sauce.


8. Add a layer of pasta and then 1/2 of each cheese (cheddar and monterey); repeat the layers, ending with the sauce.


9. Bake in the oven for 30 minutes.


10. Take casserole out and top with the remaining cheese.


11. Return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.


12. Cut into squares before serving.


13. Garnish with freshly cut basil and parmesan cheese.