Nutella Toffee Crunch Bars

Yesterday I was in the mood to make something yummy, so I started going through ingredients that I had in the pantry. Nutella+toffee bits+marshmallow cream+pretzels+chewy chocolate bar=DELICIOUS!!!! I can't even describe how amazing these are!Nutella Toffee Crunch Bars

6 T. butter, melted

1/3 c. brown sugar

1/4 c. sugar

1 egg

1 t. vanilla

1/2 c. Nutella

1/2 t. salt

1/2 t. baking soda

3/4 c. oats

1/2 c. cocoa

1/4 c. flour

1/2 c. chocolate chips

topping: 1/2 c. Nutella, 1/2 c. marshmallow cream, 1/2 c. crushed pretzels, 1/4 c. toffee bits

Combine first six ingredients. In a separate bowl, combine remaining ingredients. Combine the two to make a thick batter.Spread in a greased 9x9" pan.Bake at 350 F for about 25 minutes.Remove from oven and cool for about 10 minutes. Dollop with Nutella and marshmallow cream.Swirl to make it pretty. Heehee.Sprinkle with crushed pretzels and toffee bits.Cool completely in the fridge before cutting into bars.Love love love. I can't stop eating these. Enjoy!

Cookies & Cream Brownies

So yesterday I was looking through my recipe box and I found a recipe for brownies using a cake mix (I think I got it from a neighbor when I was in high school). Anyway, I decided to throw in some Oreos and white chocolate topping and the result was AMAZING!Ingredients are pretty simple:Cookies & Cream Brownies

1 dark chocolate cake mix

1 small box instant pudding, chocolate or vanilla

1 cube (1/2 c.) butter, melted

2 eggs

1/4 c. water

12-13 Oreo cookies, broken

1 c. chocolate chips (white chocolate would be amazing, too!)

2 cubes (4 oz.) white chocolate bark, melted

Combine cake mix, pudding, butter, eggs and water to form a dough. Stir in Oreos and chocolate chips.

Press dough into a greased 9x13" pan.

Bake at 350 F for 20-25 minutes. Cool slightly and drizzle with white chocolate bark.When cooled completely, cut into bars.I just love biting into them and finding an Oreo!I can't wait to try these with mint or peanut butter Oreos. Enjoy!

Peanut Butter Cup Rice Crispy Treats

I may or may not have (but definitely did) do something terrible. I made these peanut butter cup rice crispy treats and I keep eating them...bad Mikelle! But, they were for a very good purpose. My hubby has been in med school and today was match day: the day we find out where he goes for residency. Turns out he got his first choice!!!!! We are ecstatic. Deliciousness is what happens when we celebrate at our house! :)Peanut Butter Cup Rice Crispy Treats

6 T. butter

7 c. mini marshmallows

1 c. peanut butter

6 c. puffed rice cereal

1 (12 oz.) bag chocolate chips

2 c. chopped peanut butter cups

In a large pot, melt butter over medium-low heat. Add marshmallows and stir until almost completely melted. Remove from heat and stir in peanut butter.

Stir in puffed rice cereal.Press into a greased 9x13" pan.Melt chocolate chips and drizzle on the top.Top with chopped peanut butter cups.Cool completely and then cut into bars.These are not remotely healthy, but they are most definitely delicious! Enjoy!

French Onion Chicken

Okay, there cannot exist a simpler recipe than this! It has two ingredients. That's right, TWO! Last night I decided to experiment with stuff I had in the fridge and it totally worked out. Yay for trying new things!French Onion Chicken

4 boneless, skinless chicken breasts

1 c. Lay's french onion dip

Place chicken in a greased 9x9" square pan. Smother with dip.Bake at 375 F for 45-60 minutes.We ate this chicken with steamed broccoli and poured the sauce on the broccoli, too. It was delicious! My hubby and kids all ate this right up. I couldn't ask for an easier dinner.This would be so good with french fried onions on top. Enjoy!!!

Soft Vegan Ginger Cookies

Hmmmm, cookies with no eggs, no wheat, no butter or oil, and no dairy... it can't be done! That was my first thought when I found this original recipe from Happy Herbivore. But as it turns out, you absolutely CAN! And let me just say that these little cookies are mighty delicious. With only 65 calories and 2 grams of fiber a piece, I think I'll go ahead and eat five or six of them thank you very much!Soft Vegan Ginger Cookies

2 c. oats (processed into flour using a blender)

2/3 c. ground flaxseed

2 T. cornstarch

2 t. baking soda

1 t. cinnamon

1 t. ground ginger

1/2 t. ground cloves

1/2 t. salt

1/2 c. refried beans (make sure the only ingredients are water, beans, and salt)

1/2 c. molasses
1/4 c. unsweetened applesauce

1/4 c. packed brown sugar

Combine all ingredients in a mixing bowl. If batter seems too runny, add some more flaxseed.

Use a cookie scoop to drop onto a greased cookie sheet.Bake at 350 F for 8-10 minutes. Cookies might seem underbaked, but that's good! They tend to dry out as they cool.Well, maybe I'm weird, but I actually really like these cookies. It's always fun to try new things and if you're vegan or have a vegan friend, these would be the perfect little treat to share. Enjoy!

Fettucini with Creamy Zucchini Sauce & Mushrooms

I really love pasta. This recipe is delicious, simple, and very flexible. If you want to add meat, you could use chicken or shrimp instead of (or in addition to) mushrooms.

Fettucini with Creamy Zucchini Sauce & Mushrooms

12-16 oz. dry fettucini (I used Ronzoni Garden Delight) cooked according to package directions

1 bottle alfredo sauce (I used Ragu Roasted Garlic Parmesan)

2 T. oil

3 small zucchini, sliced or chopped

1/2 onion, chopped

2 t. garlic powder

1 T. butter

4 c. sliced mushrooms

Parmesan cheese, if desired

(This sauce was great, but any alfredo sauce would be delicious!)

In a large skillet, heat oil. Add zucchini and onions. Season with salt and cook over medium heat until veggies are soft.
Pour sauce into a blender and add cooked veggies and garlic powder. Blend until smooth.

Return skillet to heat and add butter, mushrooms, and a sprinkle of salt. Cook until mushrooms are soft.

To serve, layer pasta, sauce, mushrooms, and a sprinkle of parmesan cheese, if desired.

Such a delicious and easy dinner. Enjoy!

Triple Pepper Salad

I really love bell peppers. This recipe combines sweet, crunchy peppers with juicy tomatoes, beans, and creamy avocados. It's such a dynamic salad!

Triple Pepper Salad

2 c. chopped peppers (any color combo will work)

1 c. halved cherry tomatoes

4 green onions, sliced

1 (14 oz.) can beans, drained (I used great northern)

1 avocado, cubed

1/4 c. oil

1 T. lime juice

1 t. garlic powder

1/2 t. cumin

pinch chipotle chile pepper (or more if you like heat)

salt & pepper to taste

Combine all ingredients. For best flavor, refrigerate 2 hours (or more) before serving. Enjoy!

Teriyaki Rice Bowls

Last week I bought a bottle of Xagave and it came with a coupon for a free downloadable cookbook. Score! This recipe is adapted from that book. I have a feeling I'll be making a lot of these recipes.Teriyaki Rice Bowls

3 T. oil

1 t. sesame oil

2 cloves garlic, minced

2 boneless skinless chicken breasts, cut into bite size pieces

5-6 c. vegetables (I used onion, sweet peppers, mushrooms, zucchini, and broccoli)

2-3 c. cooked rice (I used brown)

1/3 c. teriyaki sauce, plus extra for drizzling (recipe follows)

Teriyaki Sauce

1 c. soy sauce

1/2 c. water

2 T. rice vinegar

1/3 c. agave (or packed brown sugar)

2 t. garlic powder

1 t. ground ginger

2 T. cornstarch (mixed with 2 T. water)

For Sauce:

Combine all ingredients (except cornstarch) in a saucepan. Bring to a boil. Once mixture starts boiling, reduce heat to a simmer and add cornstarch mixture. Stir about 1 minute or until thickened. Remove from heat.

For Rice Bowls:

Heat oils in a large skillet or wok. Add garlic and chicken. Cook until chicken is done.

Add veggies and cook until they reach desired tenderness. Add 1/3 c. sauce and mix.Serve over rice and drizzle with a little extra sauce.This is such a fun and colorful dish. Enjoy!

Whole Wheat Fig Newton Cookies

I love figs and those crunchy seeds. Today when I realized I didn't have any raisins, I used dried figs and the end result was great! These chewy cookies really do remind me of fig newtons.Whole Wheat Fig Newton Cookies

1/2 c. butter, melted

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1/4 c. milk

1 t. vanilla

1 & 1/2 c. whole wheat flour

1 c. oats

1/2 c. ground flaxseed

1 t. baking soda

1 t. cinnamon

1/8 t. salt

1 c. packed chopped dried figs

Cream together butter and sugars. Add egg, milk, and vanilla. Stir in remaining ingredients.Bake in a greased cookie sheet at 350 F for 10-12 minutes.Enjoy!