Edible Cookie Dough

Admit it. One of your favorite parts about making cookies is sneaking a few bites of the dough. Don't lie, we've all done it! So what do you do when its 10:30 at night and you are hungry for some cookies (read: cookie dough.) but don't want to make a whole batch? Just make a single serving of edible cookie dough!

Edible Cookie Dough

1½ tbsp butter

3 tbsp flour

1 tbsp white sugar

1 tbsp brown sugar

½ tsp vanilla extract

<1 tbsp water

chocolate chips (as many or as few as you want!)

Mix together all of the ingredients except the water and chocolate chips. You can either use 2 tbsp of white sugar or use 1 tbsp brown and 1 tbsp white sugar. I've always made it with just white sugar but tried it with some brown sugar tonight and I think I like it more that way. The dough will become a dry, crummy mixture. Slowly add water until you get the consistency that you like. (I used about a half a tbsp tonight and it came out perfect for me!) Then mix in however many chocolate chips that you like and enjoy!

Cheesy Scalloped Potatoes

Sooo.... There's these potatoes...Cheesy Scalloped Potatoes. I made them twice now and they are delicious! (The second time I messed up a little.. Make sure you use a liquid measuring cup for the milk! I don't know what I was thinking... Brennen got home at the same time that I was on that step so I'm blaming him for distracting me!)

Cheesy Scalloped Potatoes

¼ cup butter

2 tbsp all-purpose flour

2 cups whole milk (I used evaporated milk.)

4 cloves garlic, minced (The recipe I used called for 2 cloves but we like garlic.)

2¼ cups shredded cheese (I used sharp cheddar and mozzarella.)

4 large potatoes, skins on, thinly sliced (Any kind.. I used large restaurant potatoes this time and yukon gold potatoes the first time... This yukon gold was definitely better!)

1½ cups onion, diced*

Preheat your oven to 375F. Take a medium saucepan and melt the butter over medium heat. Add the diced onion and let it cook until soft. (I didn't want onions in mine so I skipped the onion part until later. I still melted the butter though.) Stir in the flour then add the milk and garlic. Stir the sauce over medium/high heat until it begins to bubble and thicken. Remove from heat and stir in 2 cups of the grated cheese. I did 1 cup sharp cheddar and 1 cup mozzarella but you can use what you like. Set the sauce aside.

Since I was making mine without onions and another with onions, I used an 8x8 dish and an 8x4 dish. I layered the potatoes in the dishes, staggering them a bit so the cheese sauce could pour down between the slices. Then I poured the sauce over the potatoes and shook them a bit to help the sauce leak down into the potatoes.

Now for the onions. I melted a little butter in a saucepan, added the onions and let them cook until they were soft. Then I poured the onions over the dish that I wanted to have onions in it, trying to evenly distribute the onions. I used a fork and pushed the onions down into the sauce a little and gave the whole thing a couple shakes.

After that I sprinkled the top of both dishes with more mozzarella and cheddar cheese so the top was covered, but not thickly. (A thin layer of cheese is good!)

Bake at 375F for about an hour. Keep an eye on it near the end to make sure the top doesn't get too well done. (Although, admittedly, I like the top cheese to be a little burnt.) When its brown and bubbly, it's done!

Buffalo Chicken Crescent Ring

 This is what I had for dinner tonight!

 Buffalo Chicken Crescent Ring! Mmmm mm!

Ranch isn't shown. It was being shy and didn't want its
picture taken. (Okay, I forgot to get it out of the fridge.)

Buffalo Chicken Crescent Ring

8 oz package cream cheese, softened

½ cup ranch dressing

½ cup Frank's RedHot Original Sauce

½ cup shredded mozzarella cheese

2 cans crescent rolls (I didn't use the kind I took a picture of.)

2 (12.5 oz) cans chicken breast, shredded

Preheat the oven to 375F. Combine all the ingredient, minus the crescent rolls, in a big bowl. Make sure to mix well and that everything is incorporated nicely!

Open the tubes of crescent rolls and separate each into four rectangles. Lay them on a non-stick cookie sheet to form a large circle.

Spoon the chicken mixture onto the crescent rolls near the center of the dough ring.

Fold the top of each crescent rectangle over the chicken filling. Press the dough together to make a seal so the filling doesn't leak out.

 

Bake in the preheated 375F oven for about 20-22 minutes, or until golden brown and the dough is cooked all the way. (The middle bottom was the last to get done for me... I had to keep it in a little longer for that to finish cooking.) Allow to cool slightly before serving. (I was hungry... I couldn't wait. =P)

Oh yeah... I had a bunch of extra filling. I probably could have stuffed the ring more but instead I just threw it in a casserole dish and heated it up in the oven.

The extra filling.

Enjoy!

Homemade Seasoned Salt

When I went to make the Baked Parmesan Chicken I realized I didn't have seasoned salt! So, of course, I just made my own!

Seasoned Salt

2 tbsp salt

2 tsp sugar
½ tsp paprika
¼ tsp curry
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp cornstarch

Mix all together in a small bowl. =)

Baked Parmesan Chicken

I've seen this recipe floating around both Pinterest and Facebook for awhile now so I thought I would finally give it a shot. It doesn't have many ingredients and is very easy to make. I did make it harder for myself since I don't have seasoned salt so I made that myself. (I'll post the recipe!)

It was amazing! It tasted a lot of Alfredo sauce but so much easier to make! I'm thinking of just making the sauce some time and pouring it over noodles... Yummm!

Baked Parmesan Chicken

½ cup Parmesan cheese

1 cup plain Greek yogurt

1 tsp garlic powder

1½ tsp seasoned salt

½ pepper

chicken breasts

Mix all the ingredients except the chicken together. Coat the chicken in the mixture and then bake at 375F for 45 minutes.

That's it! Can't get much easier than that!

Here's the link to make your own seasoned salt! Homemade Seasoned Salt