Recipes & weightloss..

Do you remember my New year’s resolution at the beginning of the year? Well it was to try more recipes this year & to cook more… sooo here are a few of the recipes I have tried that are really yummy and super easy! SOMEHOW I have also managed to lose 35 lbs so far this year. 🙂
Super easy recipe that requires very little ingredients

1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract
24 milk chocolate kisses
blend all together (except kisses) roll in 1 inch balls. Bake @ 350 for 10-12 minutes
When Immediately press chocolate kiss into center of each cookie when still warm.

Italian Chicken pockets: Cooking

Finished result:

3/4 lb boneless chicken breast
2 tbsp. vegetable oil
1 med. green pepper
1 c. sliced fresh mushrooms
1 pkg sliced pepperoni
1 c. spaghetti sauce
Pita bread halved and warmed to fill.
Grated cheese (optional)
In a large skillet, saute chicken in oil until no longer pink. Add the green pepper & mushrooms. Cook until tender. Add all other ingredients except spaghetti sauce & heat through. Drain off any excess liquid then add spaghetti sauce. Fully cook. Spoon into pita’s & top with grated cheese.

CAN YOU TELL WE LOVE PEANUT BUTTER AT OUR HOUSE??

Peanut butter chocolate dessert:
Plan ahead on this one for the ingredients & chill time
20 Oreo cookies (divided)
2 TBSP butter melted
1 pkg (8 oz) cream cheese, softened
1/2 c. peanut butter
1 -1/2 c. confectioners’ sugar, (divided)
1 carton (16 oz) whipped topping (divided)
15 miniture peanut butter cups, chopped
1 c. cold milk
1 pkg (3.9 oz) instant chocolate fudge pudding

Crush 16 cookies, toss with the butter. Press onto the bottom of an ungreased 9 inch square dish. In a mixing bowl, beat the cream cheese, peanut butter and 1 c. confectioners’ sugar until smooth. Fold in half of the whipped topping. spread over crust. sprinkle with peanut butter cups.
In another mixing bowl, beat the milk, pudding mix and remaining sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies, sprinkle over the top. Cover and chill for at least 3 hours. (I doubled this recipe for a 9×13 pan and the entire thing got eaten within 24 hours! I didn’t crush the remaining oreos on the top but rather used them in the crust below.

Justin trying out the deliciousness! We made this when my brother in law Ben and his wife Shauna came for dinner one Sunday. They loved it too!

I have SO many to share and have HONESTLY loved trying out new recipes and Ideas I will finish off with this one:

TRIPLE DELIGHT FUDGE CAKE
Cake:
Cocoa powder
deep chocolate or fudge cake mix
3.9 oz. pkg chocolate fudge instant pudding mix
1/4 c. oil, only if cake mix calls for oil
3 eggs
1/4 c. maynnaise
Grease three 8″ round layer pans and dust with cocoa. Combine ingredients in a mixing bowl. Beat for 2 minutes. Pour into pans & bake according to package instructions. Cool in pans for about 5 minutes then invert and cool on racks.

Mousse Filling:
3.9 oz. pkg. chocolate fudge instant pudding mix
1 to 1 1/4 c. milk
3/4 c. whipped topping
Mix pudding and milk together
Fold in whipped topping.
Assemble cake as follows:
place one layer on cake plate and spread a layer of mousse filling on top. Top with second cake layer. Again spread with mousse. Top with final cake. DO NOT put mousse filling on the top layer (I learned this the hard way as my glaze ran off the top)
Chill in refridgerator for 1 hour.
Glaze:
1 1/2 c. milk chocolate chocolate chips
1 T. Light corn syrup
1/4 c. butter
Combine & melt until glaze is smooth and glossy. Pour glaze over the top layer of the cake letting it drip down the sides and ENJOY!

Nice Sav! Real nice!

See how the glaze melted off of my mousse.. DO NOT put mousse filling on the top!

My taste tester Justin tasting again!