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).

Aimee's White Chicken Chili

Fall is the perfect time of year for hearty meals like chili... and I've been craving some chicken chili lately!  I made this dish for us last night, and it did not disappoint!  In fact, Connor loved it, too.  (I adapted this recipe from here and here.)

Aimee’s White Chicken Chili

Olive oil
2 lbs. boneless skinless chicken breast, cubed
4 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
2 Tbsp. onion powder
3-4 tsp. minced garlic
4 c. (2 cans) reduced-sodium chicken broth
4 15-oz. cans Great Northern beans
1 sm. can diced mild green chilies
2 11-oz. cans whole kernel corn
2 c. (1 bag) KRAFT Mexican Cheddar Jack cheese, shredded
1 c. sour cream
Cilantro, chopped

Heat oil in a large skillet over medium-high heat.
Add cubed chicken, cumin, oregano, salt, pepper, & onion powder.
Cook approximately 5-7 minutes, or until chicken is cooked through.
Add minced garlic to the chicken, and cook for an additional 2-3 minutes.
To a large soup pot, add cooked chicken, chicken broth, beans, corn, & chilies.
Bring mixture to a boil.
Once at a boil turn to low heat, cover, and simmer for about 15 minutes.
Uncover, add cheese and sour cream, and stir until melted/mixed together.
Spoon into bowls, and sprinkle with cilantro… enjoy!

If doubling and warming in a crockpot... you'll need 2 6-qt pots, and I use 2 packages of Costco chicken breasts. Let everything simmer together for a few hours, but wait to add the cheese and sour cream.

Golden Graham S'mores Bars

My, oh my... these are divine!  So simple and easy to make - barely more complex than Rice Krispie treats and 10x more delicious!  Think about this... Golden Grahams are a breakfast cereal, made with whole grains and fortified with vitamins and minerals... so this treat is actually good for you, too!  ;)  I've made these twice now, and they will definitely be a part of my regular repertoire.  (As seen on Macaroni & Cheesecake.)


Golden Graham S’mores Bars

1 12oz. package chocolate chips (chilled)

5 Tbsp. butter

1 10oz. bag mini marshmallows (approximately 6 c.)
1 tsp. vanilla (optional)
8 c. Golden Graham cereal (one 12oz. box)


Place package of chocolate chips in the freezer to chill.  (The colder they are the better).
Spray grease a 9x13 baking pan, set aside. 

Measure out your 5 (+1) c. of marshmallows, 5 Tbsp. butter, 1 tsp. vanilla, and 8 c. cereal (doing so will make it all easier and come together smoothly, I promise).

Meanwhile, melt butter in a pot over medium heat.
Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired.

Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat.
Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture.
Also add in the remaining 1 c. of marshmallows.
Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan.
Cover and refrigerate until set.

Turn out onto cutting board and cut into squares. (Optional - we just cut them from the pan as we eat them.)
Keep stored in an airtight container in the refrigerator.

Makes approximately 20-24 bars depending on how big you cut them.