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Thursday, November 8

Chicken Pie, Monster Cookies and More, Oh My!

The onset of colder weather always puts me in a cooking and baking mood...except that it's not cold at ALL here.  It's supposed to rain here in the next few days, but so far, my little mountain has yet to see that.

Anyway, on to this week's recipes!  

Monster Cookies 

(aka Ranger Cookies aka Everything Cookies)

If you've seen me in real life in the past week, I've probably given you a pack of the freshly baked monster cookies I keep making despite knowing their crack-like danger...this is half generous, half selfish of me, because once I baked these delicacies I wanted to devour every single one, so I'm really just helping myself out by giving them away.  Martha Stewart calls them "Ranger Cookies", some people call them "Everything Cookies", but Ree Drummond calls them "Monster Cookies" and I like that best.  

I stick to the recipe here, and it has yielded fabulous results time and time again!


 2 sticks (1/2 Pound) Butter (salted) Softened
1/2 cup White Sugar
1-1/2 cup Brown Sugar, Packed
2 whole Large Eggs
1 Tablespoon Vanilla Extract
1-1/2 cup All-purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Kosher Salt
1-1/2 cup Oats (either Quick Or Regular)
1/2 cup M & M's (more To Taste)
1/2 cup Pecans, Chopped (more To Taste)
3/4 cups Chocolate Chips (milk Or Semi-sweet)
1/2 cup Peanut Butter Chips
2-1/4 cups Rice Krispies

Preparation Instructions


Preheat oven to 375 degrees.
 Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.
 Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined.
 After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you'd like, or more M & M's, more peanut butter chips or chocolate chips.
 Add Rice Crispies at the very end, mixing until just combined. Do not overmix!
 Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

Next up, Two easy to prepare dinners.  Seriously, easy, not like one of those people who say something complex is easy, just so you think complicated things are easy for them?  Forget that.  

Trisha Yearwood's Chicken Pie

I've been a big fan of Trisha Yearwood's cookbooks, and this little gem was an answer to the nights I've spent way too long on homemade pot pies.  
I make one BIG (important!!) adjustment...I add a ton of  frozen veggies (peas, carrots, ect.) to the top of broth/chicken mixture.  I feel like that redeems the excessive butter usage, just slighty.



3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken
*12 oz (or more!!) frozen veggies

Preparation Instructions

Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Slow Cooker Cashew Chicken

This chicken should be called "Tastes Just Like Chinese Takeout!"  Love. Love. Love.  Thank you to Miss Erin for passing this along :)

Many of the reviews for this recipe says the red pepper flakes add too much heat...but I disagree.  I cook everything with the intention of feeding both myself, my food-snob husband and little O.  He ate this with no problem, and I added twice the amount of red pepper flakes and twice the amount of garlic.

 Photo and Recipe Courtesy of: 365 Days Of Crockpot


2 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (don't use chicken breasts)
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Preparation Instructions

  Combine flour and pepper in resealable food storage bag.

Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.

Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.

I'm always looking to try new dishes!! Please send me your fave go-to recipes!!  If you do and I like it, I'll feature you on here and make you famous :)

Happy Cooking and Baking!



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