Pudding Shots

When I found this recipe on pinterest I knew I had to try it, for mine I used french vanilla cool whip and used caramel vodka instead of the vodka and baileys she uses on the recipe link. Can't wait to try more recipe combos of this. Here's the link, can't wait to hear what combos you use with this recipe:


http://partyhostess.blogspot.com/2010/10/pudding-shots.html

Chocolate Chip Mini Muffin Cookies with Nutella

I love making cookies in my mini muffin tins, they are quick and easy and fun to customzie with your favorite recipes. For this recipe I used white chocolate chips and dark chocolate chips. Since I had a little nutella left I decided to top each with a small dab of nutella.

• 1 stick butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 3/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup dark chocolate chips
• nutella

1. Preheat oven to 350. Prepare mini muffin tin
2. Cream butter and sugars, add egg and vanilla and stir till combined
3. Combine flour, baking soda and salt. Slowly add into butter mixture and mix till combined.
4. Stir in chips
5. Place about a tablespoon of the dough in each mini muffin cup (make them full, but not over full, make sure dough doesn't extend over each cup)
6. Top with a small dab of nutella on top
7. Bake 10-15 minutes
8. Let cool, run knife along sides to help release and enjoy

Sour Cream Chocolate Chip Pancakes

When I have time for breakfast I like to make a special breakfast like pancakes, waffles, eggs, etc. These were light and fluffy and were great with my favorite syrup. Found this one from my favorite site - pinterest. Here's the link to the recipe

http://whatsgabycooking.com/chocolate-chip-sour-cream-pancakes/

Pork Carnitas

Since this takes a few hours I made this on my day off from work. Was great and made lots of extra for another meal. With this batch I made soft tacos and they were great. Here is the link to the recipe


http://www.mykitchenescapades.com/2012/11/pork-carnitas.html

Garlic and Mascarpone Mashed Potatoes

This is a Bobby Flay recipe, I added chives to mine

• 3 lbs potatoes, peeled and cut into large cubes
• kosher salt
• 1 1/2 cups milk
• 6 cloves roasted garlic cubes, pureed
• 1/2 stick unsalted butter
• 8oz mascarpone cheese
• ground black pepper
• 1 tbsp chives

1. Place potatoes in a large saucepan and cover with cold water and 1 tbsp salt
2. Bring to a boil over high heat and cook until tender
3. Drain well and run in food mill over a large bowl
4. While the potatoes are cooking combine the milk, garlic and butter in a small saucepan and bring to a simmer over low heat.
5. Stir the milk mixture into the potatoes until combined.
6. Fold in the mascarpone and season with salt and pepper and chives

Breaded Pork Chops

I used a homemade shake and bake for these pork chops. My husband loves shake and bake and I found this recipe to make it myself awhile ago. It's so easy to make and tastes much better than the box version sold in the store.

• 4 cups bread crumbs
• 1/3 cup vegetable oil
• 1 tbsp salt
• 1 tbsp paprika
• 1 tbsp celery salt
• 1 tsp black pepper
• 1/2 tsp garlic salt
• 1/2 tsp minced garlic
• 1/4 tsp minced onion
• 1 tsp dried basil leaves
• 1 tsp dried parsley
• 1 tsp dried oregano

1. Combine all ingredients in a large ziploc bag
2. Seal bag and shake to combine all ingredients
3. Add your pork chops, one at a time and shake to coat
4. Bake 15-20 minutes depending on the size of your pork chops

Orange Balsamic Glazed Chicken

I made this with the risotto I posted yesterday. This is also from the Rachael Ray look and cook cookbook. This would also be great sliced up on a salad.

• 2 tbsp extra virgin olive oil
• 2 lbs boneless, skinless chicken thighs or breasts
• salt and pepper
• 1 tsp poultry seasoning
• 2-3 sprigs fresh rosemary, chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock

1. Heat the olive oil over medium high heat
2. Season the chicken with salt, pepper and poultry seasoning.
3. Add the chicken to the pan and brown for about 5 minutes.
4. Turn the chicken and season with rosemary
5. Cook another 5 minutes
6. Stir together the marmalade, vinegar and stock and pour over chicken
7. Let sauce thicken about 3 minutes until it reaches a thin glaze
8. Either slice up and  place on salad or serve with your favorite side dish