Nice and Easy Summer Chicken "Pleasey"

OK. So long time no blog. I know. No excuses this time. What can I say? I've been busy and we've been eating out WAY too much. When picking up toys last night I was alarmed at the number of Happy Meal toys we have acquired over the last couple of months. Shame on the Mama!

I thought today I'd show you a very easy meal that is pretty healthy and a very easy weeknight meal, or even a nice lunch. I'm using my favorite stand-by; frozen boneless chicken breasts. This is something I almost always have in the freezer! We're also fans of easy salads in the summer time, so I'm almost never without some romaine lettuce and salad dressing.

Ingredients: 

Romaine Lettuce

Red Onion

Sweet grape tomatoes

A nice Italian dressing. I love this Kraft Tuscan Italian I tried recently.

Ground black pepper, kosher salt, garlic powder and I like a little Mrs. Dash original blend.

And about 4 frozen boneless, skinless chicken breasts. Don't skimp on the brand here. Tyson is a great one and these are very affordable for any budget.

Preparation : 

All right. Let's do this. It's so easy you won't believe it. Start with setting your oven on about 375 degrees and let it preheat.

Now put the frozen chicken breasts into a glass pyrex or similar casserole dish and pour on the dressing. You will use maybe 1/2 the bottle. 

Next you will just slide that dish into your preheated oven on the middle rack for 35-40 minutes. You'll want the temperature to be at just under 160 degrees when you pull them out because they continue to bake in the pan once they are out of the oven. Ultimately they need to be at 160 degrees when you slice them up. * NOTE: I sincerely hope that your oven is cleaner than mine is. I tried to crop out some of the embarrassing evidence that my oven cleaning schedule is farther behind than my blog schedule!

While your chiken is baking, it's time for salad prep. It's so easy though. This is not a salad that needs a million veggies in it. I've put my favorite here, but you can add whatever you have on hand that you like. Start with some Romaine lettuce.

Arrange your chopped lettuce and veggies on a dinner plate in a circle. Leave a blank spot in the middle. This is where your hot chicken will go. This is also a good time to add the Mrs. Dash and garlic powder. Think "sprinkle" here. Don't use more than about 1/4-1/2 tsp. It just enhances the flavor. You don't want to over power the chicken seasoning.

Now you are ready to slice up that yummy chicken breast. See how all the lovely herbs from that Tuscan dressing clings to the breast?

All that is left is to slide your chicken slices on to the center of your salad and sprinkle with your salt and pepper. Serve it up quickly and bask in your complements. Your family or your guests will feel as though they are dining out. You can even drizzle a little of the dressing on the salad as well.

A Hoosier Coal Miner's Spaghetti aka Mock Carbonara

Do you know what happens when you take a little vacation and eat out three meals a day? You get lazy in the kitchen! At least for me that is true! We took a little weekend get away a week a go and I am still easing back in to a 3 meal a day cook schedule. I hope you will forgive my lack of blog posts in the interim.

It's also been extremely hot and muggy. Our home has a lot of windows that provide gorgeous light into my kitchen, but when it is this hot, it also provides plenty of heat as well. I am a firm believer in the old phrase, "If you can't take the heat, stay out of the kitchen." This week, I just couldn't take the heat. We've had mostly fruit plates and easy salads or sandwiches straight out of the fridge. Alas, that is my excuse for not posting. 

This recipe is so good that I'm sure you will agree that it was worth the wait. If you are a fan of pasta in rich cream sauce, prepare yourself. There may be a food coma after this meal. Let's talk Carbonara baby!

I first discovered carbonara at a Quizno's restaurant. I am typically a french dip kind of gal, I ordered a chicken carbonara sandwich at their Plainfield, IN location when I was feeling adventurous one day and zut alors! I fell in complete love, amour, or I guess I should say amore. I came home searching the web for every carbonara sauce recipe I could find.

In searching I also found that carbonara originated in the middle of the 20th century. Of course it is always hard to trace the exact origins of a recipe but I found out that it was a sauce based on bacon, eggs, cheese and black pepper over pasta? The Italian word, carbonaro, means charcoal burner. The Wikepedia entry for carbonara notes that some people believe the recipe was first made for Italian Charcoal workers, and that even now some refer to it as Coal Miner's Spaghetti in the United States. Well, that made me love it even more. My great grandfather was a coal miner in Indiana, and today many men in our area make their living deep in Hoosier coal mines. 

Now you will notice that my recipe does not call for eggs. I tried about 3 recipes using eggs and tempering them is a hassle to me. I just really didn't like any of those recipes and they definitely were nothing to write home, or to you about! Feel free to temper an egg and add it, but honestly the sauce is so rich without it, that I suggest you try it "as is" first. I'm calling this one HOOSIER Coal Miner Spaghetti aka Mock Carbonara.Bring on the bacon, cheese, and cream. Hold the Egg. 

Here is what you will need:

½ lb bacon

½ medium red onion (diced)

1 tsp. Italian seasoning

1 T Garlic Powder ( or 2 cloves minced fresh garlic)

1 Cup Parmesan Cheese (grated)

1 8 oz. Pkg Cream Cheese (diced in 1/2 inch cubes)

1 to 1 ½ cups Heavy Cream (Whole Milk will work here too, especially if you add the egg!)

1 lb.of spaghetti (I just used dry, boxed spaghetti, boiled in salted water with 1 teaspoon of olive oil added after drained.)
Freshly ground black pepper

STEP 1 : Dice and brown the bacon in a heavy skillet.

Now, I've mentioned before that I love my Calphalon cookware. I used my omlet pan (dans hommage a les oeufs) for this one. 

It is a good idea to stick your bacon in the freezer for a little while, maybe while you are gathering your utensils and ingredients, because it makes it much easier to dice if it is near freezing. This time I used my favorite large chef's knife to quickly dice it up, but I have used kitchen sheers in the past. It is easy to just quickly snip off small pieces in to your pan. Cook this on a medium high setting. You will want the bacon to be just to crisp state. Watch this closely. Diced bacon cooks much faster and you will not want a scorched taste in your sauce from over-crisp bacon.

STEP 2 : Dice and add the onion.

Any time I am preparing an Italian dish I use red onion. I got this tip from Ina Garten,The Barefoot Contessa. She's my hero even though she doesn't even know my name! I love to watch her show and read her blog when I have extra time. Just dice up about 1/2 of medium sized one for this. Add this to your pan with bacon and let it absorb some of the grease. You'll only need to cook this for about 4 or 5 minutes. Just until it is soft and getting translucent. 

STEP 3: Add your seasonings.

As your onion cooking is a great time to add in your herbs. I used 1 teaspoon of Italian seasoning and 1 Tablespoon of Garlic Powder. If you have fresh garlic on hand, I would use about 2 cloves minced very small and put them in last, just a minute or two before you add the cheeses. Again, scorched garlic does not make for a tasty sauce!

STEP 4: Bring on the cheese!

This is when we start bringing this simple but delicious sauce together. First, turn your burner down to a medium low setting. Add the grated parmesan cheese. I typically just buy it already grated. I've even used the parmigiano-romano mixed in the shaker. Kraft has several varieties and any of them would work. In this case, I used parmesan, straight up. 

Once the parmesan is incorporated into your onions, bacon, and well, let's face it, grease, then you will add in your cubed package of cream cheese. I used Philadelphia brand, also a Kraft brand and it worked great. Use a nice heat resistant rubber spatula to stir this scraping the sides well. This is when it gets thick.

STEP 5 : Cream please!

The final step is adding in your heavy whipping cream. You can also use milk if that is all you have on hand. You will want to pour this in slowly as you stir and incorporate it until you find a nice smooth, gravy type consistency. If you want to add some cooked or grilled chicken in as well, now is the time to do that. Be sure that your chicken is fully cooked before adding to the sauce.

STEP 6: Spoon it over pasta.

You can be creative with the type of pasta you choose for this. Spoon over the pasta and give a turn or two with your pepper mill for a fantastic dish. Any kind of pasta will work for this, but I just love spaghetti and it is something that is ALWAYS in my cupboard. I served ours with some peas and a few small grilled garlic toast wedges. My husband, the foodie snob loved this dish. "Fabulous. Restaurant quality!" he beamed. If you knew him, you'd know just how great of a compliment this is. He has a very sophisticated palate.

 Enjoy!

Sweet and Sauerbraten

Tonight I made one of our favorite easy meals. I've been making this for about 3 years. It is a spin on a traditional German dish, sauerbraten. The original dish has some great history behind it and has been altered many times over the centuries. For all the details check it out on Wikepedia here.

According to Wikepedia, this dish is traditionally marinated for several days in a cupboard. It was once used with horse meat. Eek! It is also supposed to be very good with venison because the vinegar in the marinade takes out the game taste of the meat. I might be willing to try that sometime, but frankly I have been completely content with my easy to find and inexpensive round steak and I don't marinate mine at all. I'm sure my German ancestors would be appalled, but I found this recipe from Beth Grambell on Food.com in 2009 and the recipe below is my very slightly altered version. I've been making it about once a month since. No complaints from anyone at our table that has tried it. 

Please note: If you are looking for a "real thing" recipe straight from Germany then you should probably look at this recipe on cooks.com. It matches well with the Wikipedia description and the person who submitted the recipe clearly knows her stuff on the subject. If you're like me and need an easy to the table version, with the taste of German sauerbraten, but on a budget, with time constraints, try this one. 

Hoosier Sweet and Sauerbraten 

Alright, if you're still reading you are in for a "lick the platter clean" meal! Let's get with making this easy dish. I took a few photos tonight. Again, keep in mind that I am not a food stylist. I just think pictures help motivate me. 

Step 1: Gather your ingredients.

1-2 lb. package of steak. -  I usually pick up what I can get the best deal on. The following pictures show Eye of Round Steaks that I got on sale. I've used Top Round, Bottom Round, and even Sirloin Steaks. You will notice that I have sliced these into strips. This is a personal preference. You can cube or make individually sized portions as well.

1-2 Tablespoons of oil or shortening. - I typically use Extra Virgin Olive Oil for this, but you could use vegetable, corn, or canola oil. Even lard or shortening would work. Whatever you have on hand is fine. You are just searing the meat with it.

2 Packages of Brown Gravy Mix. -  When it comes to dry mix packages, I'm a big fan of McCormick's brand. You'll notice that is not what is pictured below. What can I say? I picked these up 2/$1.00 at Family Dollar on my way home from a LONG trip today. They worked JUST FINE. 

4 cups of cold water. 

4 Tablespoons of white vinegar

4 Tablespoons of brown sugar

2 Tablespoons of Minced Onion - I like the flavor that the dehydrated type you get in the spice aisle gives to this dish. If you don't have that, I would probably double the amount of a standard fresh white or yellow onion.

1 teaspoon of salt

1/2 teaspoon of pepper

1 teaspoon of ginger

2 teaspoons of Worcestershire Sauce- There is a must. There are so many flavors present in this sauce that there just really isn't a substitute.

1 teaspoon of Better than Bouillon Beef Base - This is my own addition. I LOVE these bases added to recipes. They add a rich, deep flavor that makes all the difference in the world.

2 bay leaves

Step 2: Heat the oil.

Find a nice deep skillet with a lid to use for this. I'm a Calphalon Girl. This is an "Everyday Pan." They picked a good name for it because I do use mine every day. I've had it for about 8 years and I still love it! It looks sort of like a wok. Below is a photo of the olive oil getting hot on one notch past medium high on my oldie but goodie GE Electric Range. Once it pops when a sprinkle of water goes in, you’re ready to sear that meat.

Step 3: Sear the meat.

Drop your steaks, cubes, or slices in to the hot oil. Use a spatula to turn the pieces so that they are evenly browned.

Step 4: Remove the meat.

When your beef, or venison if that is your meat of choice, is fully browned, you'll be removing the meat to a plate. Just leave the drippings in the pan.

Step 5: Make the Gravy.

Empty your two packages of brown gravy mix into your frying pan.

Then pour in a total of 4 cups of cold water. 

Use a whisk to stir constantly until you have this at a full boil.

Step 5: Add all the rest!

Now you are ready to add the white vinegar, brown sugar, minced onion, salt, pepper, ginger, Worcestershire sauce, Better Than Bouillon beef base, and the two bay leaves. Oh! Don't forget to put the meat back in. Then cover your pan and reduce your heat to low. 

Step 6: Thicken it up!

All that is left is letting this mixture simmer for about an hour and a half. Stir occasionally to see where you are with the thickening process. This gives the meat time to become soft and tender and the gravy to become nice and thick. Once it is finished I serve with mashed potatoes and a vegetable. This particular night it was corn. You may also want to add a roll or buttered bread. This is one of those dishes that you will want to "sop" up every last drop from your plate. It is slightly sweet and tangy deliciousness! 

Guten Appetit!

I hope your family will enjoy this as much as we do. Let me know how you like it, and always, let me know of any improvements you make!

Hoosier Daddy Pork Tenderloin "Sammich"

For those readers that don't live in Indiana, today's post will be a special treat. There's more than corn in Indiana! We are making a Hoosier Pork Tenderloin Sandwich, or as my dear friend Georgia would say, a "sammich." She's from Illinois, though! Anyway, these are known to we Hoosier's as just "a tenderloin", as if there were no other way to prepare the cut, than pounded and grilled or breaded and fried on a bun!

Let me first say that if you have never had one of these Hoosier delights, you must try this recipe. If you once lived in Indiana, and moved away to the coast, you are in luck; your prayers have been answers; you can be having one of these bad boys for supper tonight!

I must admit I experimented for about a year with different recipes for this sandwich and have found that the one I like the best, I adapted from FoodNetwork.com. It is the closest to the ones I grew up eating at The Knight's of Columbus club with my dad in my hometown, Vincennes, Indiana.

I was thrilled when I was able to share having found a great recipe on a Facebook group for people that grew up in Vincennes. I chuckled at those who had moved out of state and were now at the point of desperation for a taste of home and a good old Hoosier tenderloin sandwich. There were a long trail of comments on a post about who had the best Vincennes tenderloins. Taco Rail, The Manhattan, and Charlie's Burger Barn all got high votes, but The Knights of Columbus, known locally as the "K of C" is the only one of these that is still open. Check out their Yelp review here: http://www.yelp.com/biz/knights-of-columbus-vincennes.

Last night I watched a cool mini documentary, "In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwich" by Jensen Rufe on YouTube. You really should check it out before you start cooking.

The owner of Mug-n-Bun in Indianapolis is featured on this video. His name is Morris. He has an endearing simple man's way of talking with a bit of an..I don't know..Cajun perhaps...accent. I couldn't help but smile when he told of selling up to 1500 of these sandwiches in a day on the weekends.


"In a DAY," he says on the video, "not a week, a day!" 


At $3.80 to $4.40 a pop, you do the math. I think you'll see why they've been in business for over 50 years. There are several places to find them, but I know that I always ate my tenderloins at Mug-n-Bun when I lived in Indy. For the record, onion rings and an icy cold root beer are also a MUST to go with your sandwich at that place.


Located on Indy's west side, it was a favorite "We know this is bad for our diets but..." location for my best friend Scott and me for years. I was also pleased to hear that it is healthy fast food, (she said with a laugh) as Morris says he insists on only cholesterol free grease for his fryers in the video. Mug-n-Bun is first on my list to stop by on my next trip to the circle city. My old plastic cups that come free with a large drink have been worn out.


So, now that you are salivating for the recipe, here it is. I'm not going to use step by step photos on this one, because hopefully you've watched the video and have watched the pro's in action. Plus, I don't have a personal photographer on hand and it is tough to do this process while holding my little Sony Bloggie camera. It can be a bit messy. I promise to show you a picture of mine at the end though. I prefer the breaded tenderloin, so that is what I'll be using in this recipe.

Amy's Hoosier Daddy Breaded Pork Tenderloin Sandwich


You'll need:


Time! You need to let these babies marinate. 4 hours is great, but you need at least a 1/2 hour to get the benefit. Use more than 24 and they will be hard to work with. 

• 1-2 lbs of boneless, cubed pork tenderloin steaks. - Ask your meat guy to run it through the cuber if you don't see the pre-packaged ones. This saves on a lot of pounding, especially if you don't like a huge thin tenderloin. If you can't buy cubed, you'll need to butterfly center cut tenderloin.The FoodNetwork link above gives full instructions for this.
• 2 eggs
• 2 cups of buttermilk. - Try to find WHOLE buttermilk. I've used low fat in a pinch, but the whole does produce better results.
• 2 cloves of garlic, crushed or 1 teaspoon of garlic powder.
• 1-2 teaspoons of kosher salt and freshly ground black pepper. - This is not per piece, you'll be sprinkling each. Don't go overboard.
• 1 dash of cayenne pepper
• 1/2 tsp paprika
• 2-3 cups of  bag oyster soup crackers. ( about 2/3 of a 16 oz. bag)
• 2 cups of all purpose white flour. 
• Crisco Pure Vegetable shortening for frying. - You can substitute vegetable oil, canola oil, or peanut oil. You can even use lard if you have arteries of steel.
• Hamburger buns- I'm a BIG fan of Bunny Bread Restaurant Style Buns since they are made at Lewis Bakeries, in Vincennes.
• Toppings of choice- I like mine loaded! Lettuce, Red Onion, Ketchup, Mustard, Mayo, and Pickle. I even like a slice of American cheese if I have it!

Now gather your tools:

• 1 large glass container
• Wire Whisk
• Mixing Bowl
• Plastic wrap
• 2 shallow bowls - You'll want something large enough for your pounded tenderloin to fit easily in to for dipping. 
• 1 deep fryer - If you are like me, and don't have a deep fryer, use a large, deep, heavy frying pan. I love my Calphalon cookware and would have to recommend it first, but people have been using a good old iron skillet for years, too!
• 1 set of cooking tongs
• 1 heavy kitchen tenderizing mallet
• 1 cookie sheet lined with paper towel and a cooling wrack placed on top

OK. Let's do it!

Step One: Make your marinade.

This is where you will whisk the eggs and buttermilk with the garlic, cayenne, and paprika.  Set this aside for the next step.

Step Two: Decide how thin you like your tenderloin.

In some areas of Indiana, the bigger the tenderloin, the better. I've found this to be particularly in the southern part of Indiana. Some folks judge the quality of the sandwich by how far the tenderloin sticks off the edge of the bun. You'll see the word GIANT in front of many tenderloin menus in Indiana.My husband is from the Muncie area originally, and this practice annoys him. He likes to be able to taste the pork.

If you like them thin, like me, then place the cubed tenderloin piece between two pieces of plastic wrap after rinsing the meat and putting a sprinkle of salt and pepper on each side. Grab your mallet and beat out your day's aggression. Go big or stay home. Get that baby down to about 1/4 of an inch thick.If you are like my husband, just leave the cubed steak alone. You'll have a nice thick piece of meat. You will need to be careful to cook these a little longer though. 

Step Three: Marinate!

Place your pounded (or not) tenderloin into your large glass container. I use a 9 x 13 baking dish. Pour your buttermilk mixture over the top, cover with plastic wrap and refrigerate for 30 minutes to 24 hours.

Step Four: Prepare your breading!

You will need to crush up your crackers to very fine crumbs. I use my food processor, which is why I like to use the small soup crackers over Saltines, because I can just pour them in gradually. If you don't have a food processor, just pour them in to a zip baggie and use a rolling pin to crunch them up as fine as possible. Pour your crumbs into one shallow bowl and your flour in to the other shallow dipping container. 

Step Five : Heat your oil! 

If you are using a skillet, use 1 to 1 1/2 cups of Crisco shortening or fill oil to about 1/2 way up the side of your pan. If you are using a deep fryer, follow the manufacturer's instructions. You'll ultimately want your temperature to be at 350 to 360 degrees Fahrenheit.

Step Six: Get to dippin'!

Use tongs for this as much as you can. It's much easier to stop in between and rinse those off than your fingers. Trust me on this. If you have two set of tongs, bonus. You can use one set for dipping and another for the frying.

Take each piece of meat carefully out of the buttermilk mixture and place flat in your shallow bowl of flour, and cover patting both sides. Then re-dip in to your buttermilk and then into the cracker crumbs. Cover again by using your hands or tongs to make sure the tenderloin is covered completely in the cracker mixture.

Step Seven : Fry them up!

Place each piece of tenderloin into your 360 degree oil/shortening and fry until a nice golden brown on each side. When finished place on your cooling rack so the excess shortening can drain off to the paper towel.

Now you're ready to bun it, dress it, and plate it. But most of all, ENJOY IT. Let me know how it turns out.

Giant Chocolate Fudge Peanut Butter Chip Cookie

Deciding on the first recipe to post to this blog was not easy for me. I have lots of tried and true Hoosier Cooker :go to" recipes that I find on sites like Food.com, Big Oven, and magazines like Martha Stewart, Good Housekeeping, Cooks Illustrated and Real Simple. I will do my best to credit any recipes I can re-locate. Many of them are stored in my head and I could not begin to tell you where they came from or I've altered the original. Please know up front that my intent is to share recipes I make in my kitchen that are easy and "do-able" from any home, not to take credit for another's recipe.

So, now that we have made that clear, what should I do first? Should I do a fancy main course dish? Perhaps an appetizer or a local favorite sandwich? I decided on to begin with one of my personal favorites in taste and easy to get to table readiness.

May I present, the Giant Chocolate Fudge Peanut Butter Chip Cookie.  This recipe is based on a basic cake mix cookie recipe you can find all over the web or in magazines and cook books. This one is so easy  that you can even teach your kids to make them. My daughter Gillian, who will be four next month loves to help me in the kitchen. These are also so good that you will not believe it only took you a few minutes to make them.


Warning: You may want to have a tall glass of cold milk close at hand, because these cookies are very rich.
If you are a fan of a fudge type brownie and peanut butter; quick, LEAVE NOW, because you will become completely addicted. These are so easy that your waist line WILL suffer if you make them too often.

Begin by pre-heating your oven to 350 degrees Fahrenheit.

Then  gather these  four simple ingredients: (1) box Betty Crocker Chocolate Fudge Super Moist cake mix. You can use any chocolate or devil's food cake mix, but this is what I prefer. You'll also need about 2/3 cup or half of a 10 oz bag of Peanut Butter Chips.I used Reese's here. Next is 1/2 Cup of Pure Vegetable Oil .I use Crisco, and finally two large eggs.

You will also need to gather your utensils, and kitchenware. I use a Pampered Chef classic batter bowl, and their classic scraper for mixing. The reason I like these is that you won't over mix using a scraper as you might with a mixer, and if something happens while I'm making them with the kids, I can just put the lid on and stick it in the fridge. You can use any bowl and any spatula or a even a big spoon if necessary. You'll also need a couple of cookie sheets and a spring lever ice cream dipper. Once you have that, you're ready to "throw" these babies together.


Step One: Pour your mix into the glass bowl.

Step Two: Break two eggs and pour into the well.

Step Three: Pour the 1/2  cup of oil into the well.

Step Four: Stir it up and pour in your 1/2 bag of chips! It will be thick and resist the urge to pour in the whole bag of chips. I've tried that and your cookies will not hold together the way you want them to if you do that. Use the scraper/spatula to go around the bowl's edges and don't forget the bottom.

Step Five: When the batter is ready it will look about like fudge. It should be very thick with a shiny coating from the oil. Now you are ready to dip one even ice cream dipper on to your cookie sheets. These will spread out to be GIANT, so you will only put 6 on one typical 9 x 13 pan.

Step Six : Bake the Cookies for 11 minutes and 30 seconds on 350 degrees. You will begin to smell them just before it is time for them to come out. This will make a soft, chewy cookie. If you prefer a crisper cookie, you'll want to go for 13 to 15 minutes. I recommend the soft ones! Once you take them out of the oven, let them sit on the pan for 1 minute and then transfer them to a cooling wrack.

This recipe will yield one dozen cookies using a typical ice cream scoop. If you want smaller cookies with a higher yield, use a tablespoon or mini scoop. This recipe produces a cookie that fits perfectly in the center of our every day saucer so it is the perfect casual dinner dessert.

There you have it! Sin on a plate. Don't forget the glass of milk! So easy, but so good.

Using this same easy cake mix cookie recipe, you can experiment with other favorite cookies. Carmel Cake mix from Duncan Hines with Nestle Semi-Sweet chips makes a great chocolate chip. Throw in some pecans or walnuts if you like it that way. I typically add 1/2 tsp. of vanilla extract to those.

Try yellow cake mix and roll in cinnamon and sugar for snicker doodles. Add 1/2 tsp of almond extract to the recipe made with a white cake mix and when cook you can ice and decorate with  butter cream icing for an old fashioned iced sugar cookie. My friend Scott likes me to use lemon cake mix and roll them in powdered sugar before baking for him. The only one I don't really recommend is the Red Velvet. They taste good but the color comes off on your hands when you are eating them. Unless you want to pass out gloves to those eating them, it's just not the best choice.


The possibilities are as big as your imagination. I guarantee this will soon become one of your favorite easy go to cookie recipes. Enjoy!




Recipe:
1 box chocolate fudge cake mix
2 large eggs
1/2 cup vegetable oil
2/3 cup or 5-6 oz. of peanut butter chips

* Hand mix ingredients together and dip with ice cream scoop on to two cookie sheets. Bake at 350 degrees Fahrenheit for eleven minutes and thirty seconds. Let the cookies cool on the pans for one minute before transferring to a cooling rack. Cool completely before eating.