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Over Christmas break, I made this fun pasta dinner at my mom’s house. It’s creamy, simple and full of great flavor the whole family will love.
I love Barilla’s line of mini pasta shapes. I can’t find them everywhere, but I can always count on finding them in AZ. I chose the cute mini farfalle for my recipe.
Let’s take a look…
Here’s your line-up. Pretty simple right? You can even use up any vegetable you might have laying around the fridge.
Here are those mini farfalle. Cook them in boiling water until al dente. Love that they are done in 7 minutes 
Perfect-o!
I used two large chicken breasts and cooked them in a cast iron skillet. I browned both sides on the stove top then finished it off in the oven for about 20 more minutes. They were perfectly juicy.
Yum
Time to start the veggies. I used onions, red bell peppers and mushrooms here.
I also tossed in some broccoli florets.
I have an abnormal fetish with these large Butter Beans from Bush’s. However, if you can’t get a hold of them, any white bean will do.
Is there anything better than pesto and Parmesan? I think not.
A little cream please
Time to add the pesto and pasta. It’s almost done!
Bacon and chicken time!
Here you have a simple any night dinner that the whole family will gobble right up. Enjoy!
Chicken Bowtie Pasta
2 tablespoons extra virgin olive oil
2 large chicken breasts lightly seasoned with salt and pepper
1 pound mini bowtie pasta
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3/4 cup finely chopped red bell pepper
2 cups sliced mushrooms
2 tablespoons minced garlic
4 cups broccoli florets
15 ounce can large butter beans or other white bean
15 ounce can reduced sodium chicken broth
1 cup heavy whipping cream
1/2 cup prepared basil pesto
1/2 cup grated parmesan cheese
1 cup cooked, crumbled bacon pieces
1. Heat oil in a medium cast iron skillet over medium heat. Place lightly seasoned chicken breast into hot skillet and cook for about 4 minutes per side, until lightly golden brown. Transfer skillet to a preheated 350 degree oven and continue baking for 20-25 minutes until chicken is cooked through. Let chicken rest for a good 15 minutes.
2. Cook pasta according to package directions, drain, run under cold water and set aside.
3. Place oil into a large dutch oven or pot over medium heat. Saute onion, bell pepper, mushrooms, garlic and broccoli for 10 minutes. Stir in beans, chicken broth, cream, pesto and Parmesan cheese. Stir until well combined and reduce heat to low. Stir in pasta, bacon crumbles and chicken. Simmer until ready to serve. Note: Stir pasta every 5 minutes if not serving right away. It thickens quick and needs stirred. Add additional broth, cream or milk to loosen sauce.
Makes 8 servings
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I had so much fun creating these cookies at my Father-in-law’s house over Christmas Break. Reed has got the absolute best pantry in the whole world. I am talking treats galore. The first thing the kids do when they get to Grawpa Reed’s house is run straight to the pantry to see what they can find.
These cookies are a creation straight from Reed’s pantry. I walked inside, grabbed some ingredients I thought would be perfect for a fun new cookie. I had Reed help me make them and they were delicious!
Take a look
Here is our line up of ingredients. If you can’t find the exact cherry sticks that we used, never fear. You can generally find orange sticks or raspberry sticks at about any grocery store. Any flavor would be fabulous!
Here is my special helper for the day…..Reed, Reedy, Grawpa Reed, Dorito. Those are just a few of his nicknames Reed and I both LOVE chocolate chip cookies, so it was fun baking with him.
Here are those Cherry Sticks. He picked them up at Sportman’s. Also a shot of the dry ingredients
Marshmallows and Milk Chocolate Chunks! Reed gets his bloc of chocolate from Shar’s Bosch Kitchen in Gilbert, AZ. It was perfect in these cookies. Any chocolate chips would be a fine substitute if you don’t have bloc chocolate.
Time to cream the butter and sugars!
Light and fluffy!
I am kinda obsessed with egg shots
Vanilla
Reed helping with the dry ingredients.
I grabbed these flat marshmallows from Reed’s pantry, but any marshmallows will do. Mini or large ones cut up.
Chop those cherry sticks up
Chocolate chunk time!
The dough…was….to…die…for
We did a couple batches of giant cookies, and a few smaller cookies. Use whatever cookie scoop you like.
How pretty are those cherry bits sticking out? Love!
I pressed each cookie down about 1/2 inch so they’d spread nicely.
Reed eating cookie dough…missed his mouth apparently Let’s get those cookies into the oven.
Gorgeous right?! Ok, major tip here. when you pull these directly out of the oven, some of the marshmallows ooze out from the cookies. Quickly take a plastic knife and scrape the oozed marshmallow back around the cookie it oozed from. It sets up perfectly that way. This picture is shot after I scraped the oozing marshmallows back to where they oozed. Make sense? Ok, good.
So pretty! I love the texture the melted marshmallow brings and the sweet bits of cherry stick. These are a real treat. Don’t forget, any fruit stick flavor will be great if you can’t seem to find the cherry ones.
I wish I would have taken a full photo of the adorable kids picnic table I shot my cookies on. My crazy talented sister in law Kacie Flake made it for Reed and his wife Lori for Christmas. Love!
Enjoy!
Cherry, Chocolate Chunk and Marshmallow Cookies
2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
30-40 cherry sticks, shopped
2 cups chocolate chunks
80 mini marshmallows or 20 flat marshmallows quartered
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. Place butter and sugars in a stand or electric mixer, beating until well combined, light and fluffy…about 2 minutes. Add eggs and vanilla beating until well combined. Slowly add dry ingredients along with cherry sticks, chocolate chunks and marsmallows. Mix until just combined.
3. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 9-12 minutes, until baked to your liking. As soon as cookie comes out of oven, use a plastic knife to push melted marshmallow back around cookie. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy!
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Who would have thought my crazy idea of stuffing a giant Hershey Kiss inside of my cookie dough would turn out so fabulous! I totally expected the kiss to still be a kiss inside, but it turned into what I like to call a chocolate molten cookie. The chocolate oozed out like a dream!
Now…. I swiped the giant Kiss from my mom’s house over Christmas Break but I am assuming with Valentines Day right around the corner that you can still find these giant kisses at your local drug stores, grocery stores, Targets etc… I have spotted them specifically in Walgreens.
Alright enough talking for me, let’s take a look!
First things first. The dough I used was chilled overnight. I suggest doing the same so the cookie holds it’s shape around the kiss My Kiss box is beat up because I swiped it straight from my mom’s, into my suitcase Thanks Mona!!
It’s kinda hard to see how big the kiss really is, so I had my little guy go grab a Lego dude. Gives you a better idea. I’d say it’s about 2 1/2 inches tall.
Love!
Here we go….cookie dough on the bottom….
Cookie Dough around sides and top.
Seal it up ever so gently and time to bake!
Perfection! See the tip of the Kiss? So fun.
Had I waited for the cookie to cool completely I kinda think the kiss would have held it’s shape, however who cares when you have this fabulous milk chocolate running out?! I only made one giant cookie, but am assuming you could get about 12 giant cookies. You could use the regular kisses for a smaller, equally as adorable cookie Enjoy!
Giant Hershey Kiss Stuffed Chocolate Chip Cookies
2 sticks softened butter
3/4 cup granulated sugar
3/4 cup light packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 cups chocolate chips
Twelve 1.45 ounce Hershey Kisses
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined.
3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours.
4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through. Let cool for 15 minutes before cutting open.
Makes 12 large cookies
*Note: You can also use regular size Kisses, adjust bake time for 10-12 minutes.
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I love these muffins for so many reasons. The most important reason is they really are soft, sweet and delicious. Another reason I love these beauties is that there is no butter or oil! ……so you know, a little less guilt when you are munching
Take a look, they are incredibly easy too…one bowl baby!
Be sure to check out my new Ziploc project I am working on, it’s going to be so fun!
A little flour and sugar.
Oh, yah time for the Malted milk powder.
A little baking powder.
Add your baking powder and salt.
Mash 2 ripe bananas and add them to your bowl.
Love!
Oh heaven help me around Biscoff!
Add your Biscoff right to the bowl.
Fabulous buttermilk.
One egg.
Give a good mix and you are ready to go!
Line your muffin cups with 12 liners. Loving these cute liners from Sweets Treats Boutique!
Fill your cups 3/4 full and bake!!
Perfection!
Enjoy my friends! xoxo
Malted Banana Bread Biscoff Muffins
1 3/4 cups all purpose flour
1/2 cup Malted Milk powder by Carnation
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 medium very ripe bananas, mashed, about 1 1/4 cups
1/4 cup biscoff spread
1/2 cup buttermilk
1 large egg
1. Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.
2. In a large bowl add all ingredients, mixing until just combined. With a medium cookie scoop, scoop batter into prepared muffin cups, filling about 3/4 full. Bake for 15-18 minutes, until baked through. Let cool completely. Serve with milk….hot chocolate….or whatever you like Enjoy!
Makes 12 muffins
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Be sure to check out the debut of the new Ziploc Fresh Over Project I am apart of before you go! xoxo
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What a fun year 2011 was! Can hardly believe it’s gone and now we are starting 2012. I put together my favorite recipes, one for every month of the year 2011. It was so fun looking back.
May 2012 bring us all happiness and joy all year round. I am looking forward to a great year……I can finally say my cookbook comes out this year, yay!!
January
I will never forget my Oreo Stuffed Chocolate Chip Cookies that my mom and I made in AZ last Christmas break. I looked through her pantry and saw those Double Stuf Oreos and knew exactly what I was going to do….stuff em inside cookie dough! Needless to say this has become probably my most popular recipe Heaven knows I’ve made these probably a hundred times, lol!
Oreo Stuffed Chocolate Chip Cookies
February
These sweet and salty cookies are one of my personal favorites. Something about crunchy sea salt on top of a buttery crisp peanut butter cookie makes me VERY happy
Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt
March
If you ask my kids what their favorite food is, chances are it will be these meatballs. Stuffed with little mozzarella balls makes them practically irresistible
Mozzarella Stuffed Homemade Meatballs
April
These chocolate cookies have crushed Oreos throughout which gives them a perfect chewy chocolaty texture. Love these!
Bakery Style Cookies and Cream Cookies
May
I remember making these tacos last year and we ate them so fast it was kinda embarrassing. These do not disappoint and I love how easy they are to prepare too
Restaurant Style Carne Asada Soft Tacos with Guacamole and Corn
June
Once I made those Oreo Stuffed Cookies, I was stuffing cookies all year long! I did the Candy Bar Stuffed Cookies, Smore’s Stuffed Cookies and these bad boys. They are all fabulous, but these are on the top of my list
Chocolate Fudge Peanut Butter Cookie Stuffed Cookies
July
I remember playing around one Sunday afternoon in the kitchen with my boys when we came up with these fun pies. They are too cute and delicious! I even had Lauren Conrad post them on her site! Fun!
Oreo and Peanut Butter Layered Baby Lattice Pies
August
One of the highlights of 2011 was without a doubt watching Matt Armendariz and Adam Pearson Photograph and Style the Picky Palate cookbook! I was beside myself watching all the photos come to life. Can hardly believe my book will be out later this year, yay!!
Behind The Scenes Look Behind the Picky Palate Cookbook Photo Shoot
September
Told you I went crazy stuffing cookies last year! Biscoff Spread quickly became a household product that I had to have on hand all the time. It made the BEST stuffed cookies as you see here. If you haven’t tried Biscoff, check it out….like now!
Biscoff Stuffed White Chocolate Chip Cookies
October
This sheet cake is hands down one of the best cakes we’ve eaten. It is so soft and gooey and tastes just like a giant cinnamon roll with a hint of pumpkin. LOVE! I will be making this cake every year without a doubt.
Cinnamon Roll Pumpkin Vanilla Sheet Cake
November
I LOVED baking donuts last year. I made dozens of them but one of my favorites was this sinful peanut butter cup one. And hey, it’s baked so it’s not so bad right? Lol!
Reeses Peanut Butter Cup Baked Buttermilk Donuts
December
December was somewhat of a blur for me because we moved in the middle of the Holidays, but I will forever make this giant buttery crisp chocolate chip cookie. It makes just one perfect cookie and wait until you try it, yum!
Buttery Crisp XXL Chocolate Chip Cookie
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Over Christmas break last week, I was shopping with my mom and I spotted these fabulous Cinnamon M&M’s. I knew right away I had to bake a fun cookie with them! My first thought before I tried the M&M’s was that they were going to be spicy, but they are very mild. It’s the normal milk chocolate center with a hint of cinnamon. I really enjoyed them.
As my mom and I were making these cookies, I posted about them on Instagram (my obsession) and come to find out my good friend Maria of Two Peas and Their Pod made about the same cookies over Christmas break too It’s no secret that Maria and I LOVE baking cookies and it seems we have the same great taste in cookies We decided to post our Cinnamon M&M Cookies on the same day….today! Make sure to check out Maria’s cookie too on her fabulous blog:)
Hope you can pick up a bag of Cinnamon M&M’s, my mom and I found ours at Target. I need to stock up on a few more bags to take home!
Now…..let’s talk cookies.
Here are those yummy M&M’s. I am assuming they are out for the Holidays, so if you can’t find them, traditional M&M’s work great too:)
Nothing crazy here, start by creaming your butter and sugar.
Add your granulated sugar too
So fun having my mom help me, I got these fun egg shots
Add your vanilla.
Time for your dry ingredients.
Cinnamon!
I added oatmeal too. LOVE
Chocolate chips.
I used milk chocolate for these cookies, but use whatever your family enjoys!
The dough was to die for, you gotta try a little!
I like to add my M&M’s right on top of the cookies rather than add them to the dough, but whatever you prefer is fine.
Press em’ right on top and they are ready for the oven!
How fun do these look?! Love!
Hope you enjoy! xoxo
Cinnamon M&M Oatmeal Chocolate Chip Cookies
2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup rolled oats
10 ounce bag chocolate chips
1 9.90 ounce bag Cinnamon M&M’s
1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand or electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add eggs and vanilla mixing until well combined.
3. Place flour, baking soda, and salt into a large bowl, mix to combine then add slowly to mixing bowl, mixing on low speed. Add cinnamon, rolled oats and chocolate chips. Mix until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Press cookies down about 1/2 inch to flaten slightly. Press 5 cinnamon M&M’s onto each cookie. Bake for 9-12 minutes, until baked to your liking. Remove from oven and let cool for 10 minutes on baking sheet before removing to cooling rack. Now…time to eat Enjoy!
Makes 3 dozen cookies
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Hope everyone’s Christmas has been wonderful! This really is the best time of year isn’t it?
I can not tell you enough how much I love this French toast bake. It is so simple to prepare and seriously tastes like you ordered it from a great restaurant.
I love the addition of pumpkin, it is perfect for this time of year and so festive. Can’t wait for y’all to try this one! Enjoy
You can use a wide variety of breads for this recipe. I have used a big French Bread Loaf before which works lovely, but today I used this rustic little loaf which was fabulous as well. 8 ounces is all you need.
Make sure you have plenty of eggs before hand. You’ll use up 8 eggies for this recipe.
Into the bowl they go.
Add some milk.
….and the pumpkin puree. Love!
Cinnamon time!
Add some brown sugar as well.
Time to whisk it all together. Don’t you love my Mickey Whisk? I’m such a Disney nerd.
Once your egg mixture is whisked, pour it over your bread slices.
Pat the bread down so that all the pieces are covered nicely.
I like to sprinkle the top with granulated sugar.
…..and more cinnamon.
Slice a stick of butter…..I think you know where this is going.
Cube it and…..
Start placing the cute little cubes over the entire dish.
Like so Such a happy little casserole. Bake until golden and baked through.
Ahhhhh, perfect-o!
Wait until you smell this gorgeous French toast, LOVE!
Yes!
Pumpkin Pie French Toast Bake
8 ounces thinly sliced French Bread
8 large eggs
1 1/2 cups milk
1 cup canned Pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
8 tablespoons cubed cold butter
1. Preheat oven to 350 degrees F. and spray 9×13 inch baking dish with non-stick cooking spray.
2. Place sliced bread into prepared baking dish. Place eggs and milk into a large baking dish. Add pumpkin, brown sugar and cinnamon. Whisk to combine then pour over bread. With large spoon, press bread into egg mixture assuring each piece of bread is covered in eggs. Sprinkle with granulated sugar, cinnamon and place dollops of cubed butter over top.
3. Bake for 34-40 minutes until golden and baked through. Let sit for 10 minutes before serving. Serve warm with pure maple syrup.
Makes 8 servings
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Have a great day! Come back soon
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