Cookie Dough Crispy Treats

Cookie Dough Crispy Treats

Hi everybody :)

Sorry about the lateness, but I'm working on some sourdough projects I'll be posting later.

Now to the recipe at hand, Cookie Dough Crispy Treats, who doesn't LOOVVVVE cookie dough??? This recipe is guarantee to make you a cookie dough fan, if you're not one already.  And YES, it's SAFE to eat, because it doesn't contain eggs. I'm sharing the love today, people, let's get it started... 

Cookie Dough Crispy Treats adapted The Cookie Dough Lover's Cookbook

Makes 24 Treats

FOR COOKIE DOUGH:
1/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup mini semisweet chocolate chips

FOR THE CRISPY TREATS:
2 tablespoons unsalted butter
12 ounces marshmallows (about 44 regular or 7 cup mini marshmallows)
1/2 teaspoon vanilla extract
7 cups crisp rice cereal

Grease a 13-by-9-inch baking pan with butter or cooking spray, set aside.

FOR THE COOKIE DOUGH:
In a mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.

FOR THE CRISPY TREATS MIX:
Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat, add vanilla. 

Fold in cereal,  stirring until completely coated.
Press half of the cereal mixture into prepared pan.  

 Spread with cookie dough and then top with remaining cereal,

carefully pressing into an even layer with generously buttered hands

Cut into squares. Treats can be stored in refrigerator, use within 3 days

What I Did and/or Think:
The only change I did was drizzled white chocolate over the bars. 

Here's a TIP: I rolled the cookie dough layer out as in the picture below on a lightly floured and powdered sugar surface (another tip for rolled cookie; mix powdered sugar and flour or cocoa for chocolate cookies to roll them out with) then topped and pressed.

The Taste: DELICIOUS of course! as if otherwise :) Definitely a REPEAT!

ENJOY! Come again...




Linked to:

Miss information: I Freakin' Did It Friday 
The Mandatory Mooch Tasty Thursday
Full Plate Thursday @ Miz Helen's Country Cottage
It's a Hodgepodge Friday 
Feature Friday Link Party: Blissful and Domestic
Simply Link Party: Simply Designing
The Better Baker Weekend Potluck
Foodie Fridays @ Designs By Gollum
Strut Your Stuff Saturday @ Six Sister's Stuff 
Something Swanky: Sweet Treats and Swanky Stuff Saturday
Sweet Saturday Link Party: The Gingerbread Blog 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
 Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms

Herbed Oatmeal Pan Bread: Healthy Grains

Herbed Oatmeal Pan Bread

   
Hi everybody :)

I'm baking another bread recipe, Herded Oatmeal Pan Bread. Looking thorough my cookbooks, I spotted this recipe. Wanting to keep the healthy grains theme going, I made the bread to serve with the Chicken Barley Chili. Let's get it started...

Herbed Oatmeal Pan Bread adapted The Taste of Home Baking Book

PREP: 25 min. + rising BAKE: 20 mm.
YIELD: 8-10 servings

1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 egg
4 to 4-3/4 cups all-purpose flour 

TOPPING:

1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
 
In a small bowl combine boiling water and oats; cool to 110°-115°. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour in form a soft dough.

Turn onto a floured surface; knead until smooth and elastic about 6-8 minute Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Press evenly into a greased 13-in. x 9-in. x 2-in. baking pan. With a very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough Repeat in opposite direction, creating a diamond pattern. Cover and let rise until doubled, about 1 hour.
Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Cover loosely with foil; bake 5 minutes longer. Serve warm.

 What I Did and/or Think:
I didn't make any changes. Although the bread is baked in a pan, which is very simple, I think it would also make a really good monkey bread. 

The Taste: The flavor of the bread was delicious, soft texture on the inside with buttery herbal taste on outside. I love the flavor of the herbs. I'm definitely REPEATING this one using the monkey bread technique.

To make this even more healthy, I think 1 1/2 cups wheat flour, in the place of some of the all-purpose flour would make a nice addition to this bread.

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Kathe With an E You're Gonna Love It   
Show Me What You Got Tuesday's at ODH  
Tuesday-Talent-Show:  Chef In Training  
33 Shades of Green-Tasty Tuesday 
The Winthrop Chronicles Link Party
Trick or Treat Tuesday: Inside BruCrew LifeTasty Confessional: Crafty Confessions  

Chicken Barley Chili: Chili with a Healthy Twist!

Chicken Barley Chili: Chili with a Healthy Twist!

Back of the Box Recipe Part 2

Hi everybody :)

As promised when posting Hearty Vegetable Barley Soup last week, I said was going to do a chicken chili with barley, well  here it is.  

I been reading up on barley lately and discovered  the healthy benefits of eating it. Like oatmeal, it's heart healthy, loaded with fiber and niacin. It's low fat, sodium and have no cholesterol. Barley can be use in the place of rice or pasta in soups or stews or served as a side dish.

Like with the Hearty Vegetable Barley Soup, this recipe comes from the back of  a QUAKER Medium Barley's box too. Let's get it started...
Chicken Barley Chili
Ingredients

1 (14 1/2 oz.) can Tomatoes, diced, undrained,
(may use seasoned tomatoes)
1 (16 oz.) jar/can Salsa or tomato sauce (I used mild salsa with a little medium salsa)
l (14 1/2 oz.) can Fat free Chicken broth
1 cup QUAKER: Medium Barley
4 cups Water
1 tablespoon  Chili powder
1 teaspoon Cumin
1 (15 oz.) can Black beans, drained, rinsed
1 (151/4 oz.) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut (I used  chicken tenderloins and boneless/skinless chicken thighs)
(about 1 1/2 lbs.)  into bite-sized pieces
Reduced or no fat Cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil: cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. 

Add beans, corn and chicken; increase heat to high until chili comes to a boil. 

Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. 

If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS.

What I Did and/or Think:
I'm loving barley more and more each day. The chili was GREAT! Not too spicy for me because I used mild salsa and topped it off with a little medium salsa, but if you like the heat, use hot salsa.  

If you'll love the Hearty Vegetable Barley Soup, then you're going to LOOVVVVE  this! Both soups are wonderful, the healthy side-effects do not effect their taste at all :)  Cold days ahead, this chili will be in my weekly forecast :)

This IS my new way of making chili! REPEAT, REPEAT, REPEAT!

Chicken Chili with Sour Cream & Cheese and Herbed Oatmeal Pan Bread 





OR

 
 Chicken Chili  (Plain)






ENJOY! Come again...

Linked to:
Jaime @ Mom's Test Kitchen  
Melt In Your Mouth Monday@ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Bulletin Board @ Mrs Happy Homemaker
Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
Sew Can Do - Craftastic Monday Link Up Party
Recipe Sharing Monday @ Jam Hands 
The Better Baker Weekend Potluck
Carole's Chatter Rice& Grain Recipe Links Food Friday
Katherine Martinelli: Chili Blog Hop  
Tumbleweed Contessa: Superbowl and Chili Party