I tried a new cookie recipe recently that I found on Pinterest of course.  These Oreo pudding cookies were really good.  I usually end up making flat cookies that overcook easily, but these puffed up nicely and stayed soft for days.  The recipe makes a lot though.

Here is the recipe from the site I used (linked above):

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

A few months ago I came across a crock pot chili recipe over at The Sweet Survival blog.  I saved it to Evernote so that I wouldn’t forget where it was since there were no pictures to pin in the post.  Bradley loves chili, but we have only tried our hand at a couple of recipes, none too special.  We have been excited to try new recipes for the crock pot ever since I researched this one and my mom gave it to me for Christmas last year.

We decided to make it for Saturday football and it was a big hit for Bradley.  I’m not a chili girl; I didn’t hate or love it.  It was a little spicy for me, but that is to be expected.  This will definitely be our go-to chili recipe from now on.

Go To Crock Pot Chili
Adapted from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger and Julie Kaufmann

2 lbs lean ground beef
1 onion
2 garlic cloves
2 (15oz) cans of pinto beans
2 (11.5oz) cans of Ro*tel diced chilies and tomatoes
1 (6oz) can tomato paste
1 (4oz) can of diced green chilies
3/4 cup light beer
2 tsp chili powder
1 1/2 tsp Ancho chili powder
1 tsp cumin
Salt to taste

Directions:
1.  Chop onion and mince garlic.  Brown ground beef with onions and garlic until no pink remains.
2. Combine cooked ground beef with rest of ingredients in a slow cooker.  Cook on low for 8-9 hours or 4-6 on high.  Serves 6.

I halved the recipe to make sure it didn’t over-flow in my 3.5qt slow cooker.

We ate dinner with BIL and SIL last night at their apartment.  It was really nice catch up.  Dinner was delicious!  I didn’t get the recipe, but found one similar online.  I never cook with squash, but maybe it is time that I started:)

Thanks Brian and Bethany!

This is also a Southern Living recipe that I found recently:

Coconut Shrimp

Ingredients
1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika

Dipping Sauce:

1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 tablespoons horseradish

(Stir together all ingredients. Serve immediately, or cover and chill up to 3 days.)

Directions
1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites in a bowl just until foamy.

4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.

6. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.

7. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

*To save money, we use frozen chicken tender pieces.  Here are the altered directions from Southern Living:

Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.