Easy Homemade Chocolate Frosty / Ice Cream

Tastes just like a Wendy's Chocolate Frosty... only 3 ingredients... you're welcome!  (I found this recipe here.)

Easy Homemade Chocolate Frosty / Ice Cream

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Mix the sweetened condensed milk with the cool whip and about half of the chocolate milk (or, as much as your mixing bowl will hold).
Pour the mixture into your ice cream machine (I used my Cuisinart - rotates a prefrozen bowl for 30 minutes or so), and fill the remaining chocolate milk to the fill line.
Follow your ice cream machine directions to finish the ice cream.

Perfection!  It tastes just like a Wendy's Frosty, and you didn't even have to leave the house!

Toffee Crunch Cookies

These might be my most favorite cookies that I've ever made!  Perfectly chewy and crunchy, all at the same time.  There isn't any toffee in them, but something magical happens between the Rice Krispies and the marshmallows... YUM!  I made them this past Christmas, and will definitely make them again - but I won't wait until December.  :)  They were a big hit with family and friends.  (I adapted this recipe from here.)

Toffee Crunch Cookies

2 sticks (1 c.) butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbsp. vanilla
2 c. flour
½ tsp. baking soda
1 tsp. baking powder
2 c. quick oats
1 c. Rice Krispies cereal
1-¼ c. milk chocolate chips
1 c. mini marshmallows

Beat butter with sugars.
Add eggs one at a time, then add vanilla.
Beat in flour, baking soda and baking powder.
Fold in oats, cereal, morsels and marshmallows.
Drop by 1-2 tablespoonfuls onto a parchment-lined cookie sheet.  (I used a small ice cream scooper.)
Bake in a 350ºF oven for 10-12 minutes.

Rosemary & Oregano Chicken

Simple and delicious!  We all loved this meal.  (I adapted this recipe from here.)

Rosemary & Oregano Chicken

2-4 chicken breasts (I used 2 large breasts from Costco)
5-6 small, red potatoes, quartered (enough to fill the dish)
1/3 c. olive oil
1 tsp. fresh rosemary, chopped (I used dried)
1.5 tsp. fresh oregano, chopped (I used dried)
1.5 tsp. garlic powder
Salt & pepper to taste

Preheat oven to 375ºF.
Place chicken and potatoes into a large bowl.
Pour olive oil over top, and stir to coat.
Place coated chicken and potatoes in a large baking dish.
Sprinkle remaining ingredients over the top.
Bake for 1 hour, uncovered.

Italian Chicken and Vegetables

A friend of mine gave me this recipe - simple ingredients, easy prep, delicious results - we all loved it!

Italian Chicken and Vegetables

2 raw chicken breasts (sliced into smaller chunks)
Cubed new potatoes
Green vegetables (fresh or canned green beans, or I used frozen broccoli)
1 packet Italian dressing mix
Olive oil

Arrange potatoes, chicken and vegetables in 9x13 dish.
Sprinkle with dressing mix.
Top with a drizzle of olive oil.
Cover with foil and bake at 350 degrees for 1 hour.

Easy Crock Pot BBQ Ribs

I had never made ribs before these, but this recipe made it look so easy, I couldn't resist.  They did not disappoint!  Super messy, so have wet wipes handy!  (I adapted this recipe from here.)

Easy Crock Pot BBQ Ribs

RUB
2 Tbsp. paprika
2 Tbsp. packed brown sugar
1 Tbsp. kosher salt
1/2 Tbsp. ground black pepper

RIBS
5-6 lbs. baby back ribs (St. Louis-style spare ribs)
2-3 c. favorite BBQ sauce (we prefer Sweet Baby Ray's)

Combine paprika, brown sugar, salt and pepper in a small bowl.
Rub the mixture over the meaty side of the ribs.
Place ribs in slow cooker standing them upright with the meaty side against the wall of the cooker.
Pour the BBQ sauce over the ribs.
Cook on low for 4-5 hours until tender.
Remove ribs and allow to sit for 15 minutes (cover with foil).
Cut ribs apart.
Cover with BBQ sauce left in cooker if desired.

Pecan Pie Cookies

I made these at Christmas for Brian... he loved them!  They turned out pretty large, so 1 cookie is plenty to satisfy.  Super easy to make - I definitely want to experiment with other no-bake fillings next time!  (I adapted this recipe from here.)

Pecan Pie Cookies

1 pkg. (regular-sized roll) Pillsbury Sugar Cookie Dough
1-1/2 c. chopped pecans
3 Tbsp. butter
1/2 c. brown sugar
1/3 c. corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. rum extract (optional - I didn't use any.)
1/4 c. powdered sugar for dusting (optional)

Preheat oven to 350ºF.
Prepare muffin top pan with baking spray.  (I don't own a muffin top pan, so I just used a large muffin pan instead.)
Slice cookie dough in 1/2-inch slices.
Place one slice into each area of the pan.
Bake for 10 minutes, or until the cookies are golden on the edges.
Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil.
Adjust to medium heat and boil for 2 minutes.
Remove from heat, stir in pecans and vanilla (& rum extract).
Allow cookies to completely cool in pan before removing from pan.
Place 2 heaping Tbsp. of pecan filling into each deep dish cookie.
Allow filling to cool and set up before serving.

Makes 14 cookies.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

This easy dinner received RAVE reviews from both boys... and it made great leftovers the next day!  (I adapted this recipe from here.)

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 0.5” thick (I used 3 thick Costco chops, that I sliced in half to get 6 thinner chops)
1 pkg. dry Ranch Dressing Seasoning
2 cans Cream of Chicken Soup (I used Healthy Request for the lower sodium)

(Instead of the suggested Parmesan Mashed Potatoes below, I just made my traditional mashed potatoes... but I used peeled and cubed yellow potatoes, 3 tsp. minced garlic from a jar, 1/2 c. Costco shredded Parmigiano-Reggiano cheese, 3 Tbsp. butter, 1/4 c. milk, and 1/3 c. light sour cream... and I used my hand mixer to whip them up.)

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (see below)
1-1.5 c. milk
1 Tbsp. salt, or to taste
fresh cracked black pepper to taste

Place pork chops, ranch seasoning and soup into a crock pot on low heat for 5.5-6 hours.

About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to a bowl and use an electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Garnish with a little parsley on top.

Serves 6.

Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Slow Cooker Creamy Chicken Noodle Soup

This was a quick and easy meal that fed us for 2 nights... the whole family loved it!  (Adapted this recipe from here.)

Slow Cooker Creamy Chicken Noodle Soup

1 (10.75-oz.) can cream of chicken soup
1 (10.75-oz.) can cream of mushroom soup
5 c. milk
2 c. cooked chicken (shredded rotisserie chicken... or I cubed my raw chicken and cooked it up quick in olive oil)
1 (9-oz.) bag frozen mixed vegetables (I used a mix of green beans, corn, carrots, peas)
1 tsp. seasoned salt
Salt and pepper, to taste
2 c. dry egg noodles

Whisk together soups and milk in your slow cooker.
Stir in chicken, vegetables and seasoned salt. Season with salt and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir in uncooked egg noodles 30 minutes-1 hour before serving.

Serves 8.

Best Baked Potatoes

I know baked potatoes aren't rocket science, but I always seem to forget these basic, little tricks... so I thought I'd better immortalize them here.

Best Baked Potatoes

SALT THE SKINS - Wash and poke holes in the russet potatoes, and then generously rub them with kosher salt (all over the skins).  This will create a delicious, crispy skin.

FLUFF IT - Bake the potatoes at 400F for 1 hr.  While each potato is still hot, cover your hand in an oven mitt, pick up the potato and smash it on a cutting board (just to break up the fibers inside).