Basil Chicken Pasta

I had a couple of chicken breasts left over from the night before, so I thought I would whip up a new pasta recipe! There's no such thing as too many pasta recipes! 

Basil Chicken Pasta

1lb chicken breasts, trimmed and cut into bite-sized pieces

2 T olive oil

1 medium onion, chopped 

2 cloves garlic, minced

¼ c balsamic vinegar

2 (14.5 oz) cans Italian style diced tomatoes

12-16 oz uncooked penne (use 12oz if you like a saucier pasta) 

2 T butter

¼ c chopped fresh basil

8 oz fresh mozzarella cut in ½ inch pieces 

Heat olive oil in a large skillet over medium heat; add chicken and onions. Cook until chicken is done.  Reduce heat to med-low and add garlic and balsamic vinegar. Stir to combine. Cook for a minute or two to let the flavors combine. Add tomatoes and their juices. Bring to a simmer and cook for 20 minutes, or until it has slightly thickened. 

Meanwhile, cook pasta according to package directions; drain and return to pot, adding butter. Stir to coat pasta. 

Add basil to tomato sauce and stir to combine. Combine pasta and sauce in a large bowl and toss to combine. Stir in mozzarella cheese and serve immediately. 

Fried Pork Chops

I'm so sorry I haven't posted lately. Life has been crazy! Between pregnancy and trying to get moved... I think I'm going to go crazy. I'm in love with my new kitchen! I'll post pictures of it in my next post!  My only complaint is that I still don't have a stove! Needless to say, it's put a strain on what I can cook. 

Tonight I used my electric skillet and made some fabulous fried pork chops. 

Fried Pork Chops 

4 cups vegetable oil

8 (8-ounce) bone-in pork chops, about 1-inch thick

1 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

3 teaspoon garlic powder

1 pinch cayenne pepper

1 pinch celery seeds

2/3 cup buttermilk

1 1/3 cups all-purpose flour

Heat oil in a deep skillet to 350 degrees F.

Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. 

Pour the buttermilk over the chops and turn to coat.

Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.

Using tongs, gently lower the chops into the deep skillet in batches if necessary. 

Fry for 8 to 10 minutes or until golden brown, turning once. 

Transfer chops to a paper towel-lined pate to drain. Serve hot.

I've also managed to chop off all my hair! 

BEFORE

AFTER

It is so much cooler. This summer is already killing me. 

Simple Cheesy Macaroni and Tomatoes

This recipe is so incredibly quick and simple, and yet amazingly delicious. It is always a hit with my family!


Simple Cheesy Macaroni and Tomatoes

2 cups uncooked macaroni
2 cups shredded cheddar cheese
2 tablespoons butter
2 cans rotel tomatoes w/ green chilies

Cook macaroni according to package directions. Drain and add butter and cheese. Stir until all is melted. Add tomatoes and serve.

Teriyaki Chicken with White Sauce

As I have mentioned in the sparse posts before, I'm pregnant. With that being said, my morning all-day sickness has given me a total aversion to food. For a cook, this is not a good thing. So when I actually have a craving, I take full advantage.
For the past couple of weeks I have been really wanting some teriyaki chicken, but the problem with this is that I have to have the white sauce that they serve in all the Japanese restaurants. I had searched high and low for a recipe, and always came up empty handed.

Today was my lucky day! Google is my best friend!
(I'm sooo sorry that I don't have pictures. I fail)

Teriyaki Chicken with White Sauce

Chicken:

• 1 (10 oz) bottle of teriyaki marinade (I had a few bottles of Annies Naturals, organic teriyaki marinade left over) 
• 3-5 chicken breasts, cut up into bite sized pieces
• 1 medium onion coarsely chopped 
• 1 T Oil

White Sauce: 

• 1 1/4 cup mayo
• 1/4 cup water
• 1 t tomato paste
• 1 T melted butter
• 1/2 t garlic powder
• 1 t sugar
• 1/4 t paprika
• dash cayenne pepper

The night before cooking, place the chicken in a ziploc bag and/or bowl along with the marinade. Let sit in refrigerator overnight. Also, the night before cooking, mix all white sauce ingredients in a small bowl, cover, and chill overnight. (the sauce WILL NOT taste right if not allowed to sit.) Bring to room temp before serving. 

When ready to cook, place oil in a large skillet; Add onions and sauté till tender. Spoon chicken out of marinade, into skillet. Cook over medium high heat until chicken is cooked through (about 5- 10 minutes).

Top chicken with white sauce and serve. 

(this is really good served over rice) 

Ultimate Recipe Swap: Vegetables

I have been slacking. This pregnancy is kicking my butt. I have been so sick, and so sleepy ALL THE TIME! I had a minute that I felt normal, so I thought I would participate in this weeks Ultimate Recipe Swap. This weeks topic.... Vegetables! 

This is something I've been looking more into lately, as my fiance recently became a vegetarian! 

This is my favorite corn recipe. It's so easy, and so quick! 

Baked Corn

2 cans white shoepeg corn, do not drain

1 stick butter, melted

8 oz. cream cheese, softened

Jalapenos, chopped, opt. (I usually use 1 tsp. of the juice from a jar of peppers.)

Preheat oven to 350 degrees. Mix all ingredients together. Pour into an 8" square baking dish. Bake for 30 minutes.

Don't forget to stop by Life As Mom for more veggie recipes. 

Chicken Tacos... Not for Me...

Tonight I made these deliciously smelling, mouth watering, chicken tacos. I piled them high with fresh lettuce, tomatoes, sour cream... the works. I finally sat down to enjoy my hard work, took one bite, and ran to the bathroom! Apparently, due to my pregnancy, chicken is out, but I thought I would post the recipe. They apparently tasted fabulous to everyone but me! 

Chicken Tacos

1.5 lbs chicken tenders or breasts

1 packet taco seasoning

1/2 medium onion sliced

1 T butter

chili powder

cumin

garlic powder

tortillas (I use wheat) 

all the toppings... lettuce, tomatoes, sour cream, cheese, salsa

Place the chicken in a stock pot and cover with water. Add a couple of tablespoons of chili powder, cumin, and garlic powder ( I honestly didn't measure, I would guess about 2 T of each). Boil on high, until chicken is cooked through, about 20 minutes for tenders and 30-40 for breasts. Drain water and shred chicken. Melt butter in skillet and sauté onions until tender. Add chicken, taco seasoning, and 1/2 cup of water. Cook until well seasoned, and water is absorbed, about 10 minutes. Remove from heat and pile on the tortillas along with the toppings! 

Pizza Casserole

I have searched for the perfect pizza casserole for years. It seemed like every one I tried didn't taste anything like actual pizza. 

Tonight I had planned on letting the boyfriend cook... which meant we were having spaghetti, but then his kiddo mentioned that she had eaten spaghetti the night before at her mother's house. So that was out! 

I went on the hunt for something quick and easy to make with the hamburger meat I had thawed out. That's when I decided to just make my own pizza casserole! Remember, this recipe is completely versatile. You can add or remove any toppings that you like or don't like on your pizza. Mix it up. Try black olives, green peppers, banana peppers, ham... the options are endless! 

Pizza Casserole

1 bag egg noodles

2 teaspoons Oil

1.5 pound Ground Beef

1 medium onion, finely chopped

4 T roasted red peppers (optional)

1 clove Garlic, finely chopped

1 teaspoon Dried Oregano (or a handful of fresh)

1 can tomatoes with green chilies

2 handfuls of pepperonies, cut in half

1 (14oz) jar of pizza sauce

1/2 jar of water

1 cup shredded Mozzarella Cheese

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain pasta and set aside.

Heat oil in skillet over medium heat. Saute beef, onion and garlic, until beef is no longer pink. Drain off fat. Stir in oregano, pizza sauce, water, pepperonies, and tomatoes. Simmer for 10 minutes over medium heat. Remove from heat; Add noodles and half of the Mozzarella cheese. Spoon into large baking dish and top with remaining Mozzarella cheese. Bake, uncovered, for 10 to 15 minutes, or until bubbly. 

Spicy Chicken Strips with Medium and Hot Wing Sauce

I was on a mission today. I was seriously craving Zaxby's chicken, but it can be pretty expensive. So I went Googling. After going through 10 pages of links, I realized that I was never going to find what I was looking for. I did, however, find a recipe for the chicken strips they served.

I eventually gave up and googled a couple of other things. I finally found the recipe for Buffalo Wild Wing's hot and mild sauces. They sounded promising, but needed a few tweaks to get the taste I was looking for. 

These recipes were so simple to make, but I warn you... you gotta like it hot! 

Zaxby's Breaded Chicken Fingers

8 boneless chicken breasts

2/3 cup crushed cornflakes (or crackers)

2/3 cup breadcrumbs

1/4 cup flour

1 1/4 cups grated Parmesan cheese

2 tbsp. dry parsley

1 1/4 tsp. garlic powder

1/4 tsp. pepper

3 eggs

1/2 cup milk

Remove skin from chicken breasts and cut 1 1/2 inch strips. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Dip each strip of chicken into egg mixture then into crumbs. Grease baking sheet and place chicken strips in single layers. Bake at 350ºF, for 20 minutes,turning half way through,  or deep fry. When fully cooked, dip each strip into sauce (recipe follows). Serve with ranch dressing or blue cheese dressing. 

Medium Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Hot Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar

1 1/2 teaspoons cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce 

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Combine all ingredients except the 2 tablespoons of melted butter, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk the 2 tablespoons of melted butter with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into butter mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups

Ultimate Recipe Swap: Herbs and Spices

I have two favorite spices that I use all the time! One is Chili Powder. I usually buy the big thing of Tone's Chili Powder from Sam's Club, because so far it has been the best I've tasted. 

My other favorite spice is the All-Purpose Seasoning that is made by Simply Organic. I sprinkle a little of this one on EVERYTHING it seems!


Here is my recipe for Chili Rubbed Pork Chops! It's a favorite around my house. 


Chili Rubbed Pork Chops

1 ½ tbsp chili powder
1 tbsp brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 tbsp Worcestershire sauce
20 oz lean boneless pork chop, four ½-inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.

Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
Serves 4.
WW Points: 4 pt each

I also like to slice potatoes into wedges and toss them into a zip lock bag, along with a bunch of the All Purpose Seasoning and a couple of tablespoons of EVOO. Then bake at 350F for about 30 mins. Makes perfectly seasoned potato wedges! 


Don't forget to stop by Life As Mom to check out all the other yummy recipe for the week! 

Quick and Easy Vegetarian Lasagna

As I said in my previous post, I am starting "Meatless Monday's" back up our house. We started last Monday night totally by convenience. I realized at around 4pm that I hadn't taken anything from the freezer to cook. So instead of having to defrost something in the microwave, I decided to just though a bunch of stuff together. What I came up with was sooooooo good! I must warn you, this is not for the faint of heart. I in no way shape or form suggest this if you have a dairy problem, or are trying to diet. It is the cheesiest meal I believe I have ever had, which makes it worth every calorie!

*I could have sworn I took pictures while cooking this, but apparently I either didn't or they have disappeared. I'm sorry. I'm sure I will make it again soon, then I'll edit this to add them to it!*

Quick and Easy Vegetarian Lasagna

• 1/2 box of lasagna noodles (you'll need about 12)
• 1 T oil (I always use evoo)
• 1 1/2 c ricotta cheese
• 1 box frozen spinach (or you boil fresh spinach down)
• 2 c Italian blend cheese
• 1 c mozzarella cheese
• 1/2 c Parmesan cheese
• 2+ T milk
• salt and pepper to taste
• 3 T dried parsley
• 1 jar of your favorite spaghetti sauce**
• 1 regular can of tomato sauce**

**If you prefer, you can make your own red sauce. HERE is the one I normally make. Just be sure to omit the spaghetti sauce and the tomato sauce from this recipe. 

1. Fill a large stock pot with water and place over high heat to boil. Preheat your oven to 350 F. 
2. When water is boiling add oil and a pinch of salt. Next add the noodles one by one, being sure that they get fully submerged in the water. Cook noodles for approximately 10 minutes, or until al dente.
3. Meanwhile, heat the spinach up in the microwave, just until warm. Place in dish towel or cheese cloth, and squeeze out as much as the water as possible. Set aside. 
4. In a medium/large bowl, combine the ricotta cheese, Italian cheese, Parmesan cheese, and parsley. Stir in milk 1 tablespoon at a time, until the mixture is spreadable. Salt and pepper to taste, then add the spinach. Stir just to combine. 
5. When noodles are done, drain, and layer on paper towels to dry. 
6. If using spaghetti and tomato sauce, then combine the two in a bowl. (I like to add the tomato sauce to give it a more tomato flavor. You could also add 1 c chopped tomatoes if you like it chunkier.)
7. In a 9x13 pan, spread just enough sauce to coat the bottom. Top with 3 noodles, side by side. Spread  1/2 of the cheese mixture on top of the noodles and top with 1/3 of the remaining sauce. Repeat. Place your last layer of noodles on top and pour remaining sauce over them. 
8. Cover with foil and bake for 30 minutes. Remove foil, and sprinkle 1 c mozzarella cheese over the top. Return to over just until the cheese is melted. Let sit for about 5 minutes before slicing. 

Sloppy Joe Turnovers

I had a lot of people comment on my meal plan, asking about the sloppy joe turnovers. I thought I would just go ahead and post it!

Sloppy Joe Turnovers

1 lb ground beef (or turkey)

1/4 cup chopped onion (or onion powder)

1/2 cup ketchup

1/4 cup sour cream (lite)

1/2 t salt

1/4 t garlic powder

10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine. Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

Notes: I use ground turkey, light sour cream, and reduced fat  biscuits (when I can find them). Turn it into a casserole by using two  cans of refrigerated pizza dough. Press one can of dough into bottom of  casserole dish, spread meat mixture on top. Carefully lay the second  piece of dough on top and stretch to cover casserole. Pinch together any  tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not,  cover with foil and put on bottom rack for another 5-10 minutes. Cut

 into squares.

 To freeze: Whenever I make this recipe I double the filling, and freeze  half of it. Then when ready, thaw the filling and make the individual  turnovers (or a casserole) with fresh dough. Also makes an excellent  pizza topping, with grated cheddar sprinkled on top.

Muffin tin variation: Grease muffin tins and press in biscuits. Fill  with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12  minutes

Out of Control (Cheeseburger Pasta Recipe)

I am a woman obsessed!

                                          "Obsessed with what?" you ask!

GARDENING!!!!!

This is what my desk looks like! Craziness, pure craziness! On the up side though, I have managed to get a lot done. 

When it comes to gardening I am clueless! I was never blessed with a green thumb. I can just look at plants and they die. It's sad, I know! I have vowed to myself that I will follow through with this garden, and it will flourish... even if it kills me! 

So I plan. I plan every last detail! 

I've decided that Square Foot Gardening is the way to go for me. I had planned on ordering my boxes from the website, but now that I've seen how cheap it can be to buy the materials and build it myself, I believe I'll go that way! 

Now I'm making my list of what exactly I want to plant, and over at $5 Dinners I found FREE gardening planner printables! They have been a lifesaver!

In the midst of my garden crazy, I realized that the hamburger meat I had set out to thaw, hadn't thawed enough for me to make the cheeseburger sliders like I had planned! So it was back to the drawing board for dinner.... 

I ended up making Cheeseburger Pasta with corn and green beans! It was yummy. 

Cheeseburger Pasta

1 ½ c uncooked whole wheat penne pasta

¾ lb lean ground beef

2 T finely chopped onion

1 can (14.5 oz) no-salt-added diced tomatoes

2 T dill pickle relish

2 T prepared mustard

2 T ketchup

1 t steak seasoning (Montreal steak seasoning)

¼ t seasoned salt

¾ c shredded reduced-fat cheddar cheese

Chopped green onions, optional

    Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

    Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

    Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. Yield: 4 servings. 

Nutrition Facts: 

One serving: 1-½ cups

Calories: 391, Fat:12 g, Saturated Fat: 6 g, Cholesterol: 57 mg, Sodium: 759 mg, Carbohydrate:43 g, Fiber:4 g, Protein: 28 g, 

Homemade Philly Cheese Steak Pizza

It's barely past Monday and I've already strayed from my menu plan. I was originally going to make Slow Cooker Chicken Fajita's (I think.) Well, when I got up this morning and checked the weather I found out that it was going to be 66 F here!!!!! 66!!! So, I decided we would grill out. Now for those of you who know me... you know that I have found one of the few men in the world that does not like to grill. Needless to say he wasn't as excited as I was about this endeavor, but he was he climbed on board soon enough. 

As the afternoon progressed I got sidetracked outside and Wezul conveniently got sidetracked on the computer. Next thing we know it's getting dark and we haven't even lit the grill. So we scrapped the whole idea and made pizza. I had some green peppers that were about to go bad and a couple of thin sandwich steaks that I needed to use so I made my own ... 

Philly Cheese Steak Pizza

2 or 3 super thin sandwich steaks

Pizza dough*

1 small onion, sliced thin

1/2 green pepper, sliced thin

Pizza sauce

6 oz shredded mozzarella cheese**

4 slices provolone cheese

*I used Pillsbury refriderated pizza dough, but you could make your own.

**This could be any type or combo of cheeses. I used a handful of mozzarella, a handful of an Italian blend, and sliced provolone. 

Preheat your oven to 350F. Spray an 8-inx11in pan with cooking spray. Then unroll your dough and place position in pan how you like. 

 

I accidentally bought thin crust :( I fixed it up though! 

Next, heat a skillet over medium heat and spray with cooking spray.  Add steaks and cook for about 2 minutes on one side, flip and cook for another minute or so. (I sprinkle some steak seasoning on them first) 

Yes, that is a pink knife! I love it! 

Remove steaks from skillet, and add a little EVOO. Add onions and green peppers and toss to coat. Saute veggies until softened, about 5-7 minutes. 

 

Meanwhile, slice the steak. 

While your veggies finish cooking, spread the pizza sauce over the uncooked crust. Top with 1/2 of shredded cheese. 

 

When the veggies are tender add them on the pizza, along with the steak. 

 

I have a kiddo who won't eat anything but cheese pizza

Next, top with remaining shredded cheese and then the sliced provolone. 

 
 

Bake in 350F oven for 25-30 minutes, or until crust is firm and golden. 

 

Remove from oven, cut, and serve! YUM! 

  

Fondue Party

I've always loved the idea of fondue. Bite-sized food dipped in warm, gooey goodness! So, for my birthday we invited some people over for an adult toy party, and I tried my hand at some homemade fondue!

I made 4 different recipes: White Chocolate-Berry, Dark Chocolate, Tomato, and Guinness Cheese. I was surprised at how easy they all were.

White Chocolate-Berry Fondue 
I wasn't that fond of this fondue. It had a very good flavor,  but was almost too sweet. I believe it might be better to use a fruit spread that's a little more tart!

3/4 c Whipping Cream
1/4 c Amaretto
3/4 c Strawberry Spreadable Fruit*
3 bars (4oz each) White Chocolate Baking Bars, chopped

Place chopped white chocolate in a medium bowl; set aside. In a small saucepan, heat cream untill just below a boil. Remove from heat and pour over chocolate. Stir chocolate/cream mixture until smooth. Add amaretto and fruit spread. Stir to combine. Keep warm. Serve in fondue pot or ceramic bowl.

*You can substitute any flavor fruit spread

Dark Chocolate Fondue
Makes 6 servings
This fondue was excellent! A definite must for all the chocolate lovers out there!!!!

1 c heavy cream
1/2 stick unsalted butter
12 oz milk chocolate chips
12 oz semi-sweet chocolate chips

In a large saucepan, over medium heat, combine cream and butter. Bring to a simmer, stirring constantly. Remove from heat; Add all chips and stir until melted and smooth. Cool slightly. Transfeer to a fondue pot or ceramic bowl for serving.

Guinness Cheese Fondue

 I personally wasn't a fan of this fondue, but it seemed to be a big hit at the party. Everyone was asking for the recipe before the night was up. I believe that you would have to be a beer fan to enjoy it! It was totally the easiest thing I made though!

4 c shredded cheddar cheese
2 cans cheddar cheese soup
2 t worstershire sauce
1 (12oz) bottle Guinness
1 t garlic juice
1 t dry mustard

Reserve 2 T cheese for garnish.
In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours, stirring occasionally. Top with remaining 2 T cheese. Serve with beer.

Tomato Fondue
Serves 6

This is by far the best fondue of the evening! I found this in a cookbook I had (The best casserole cookbook ever: Beatrice Ojakangas). It says it serves 6, but that is for huge servings!

1 large can (28oz) crushed italian style tomatoes with their juice*
1 t dried oregano
1 t salt
1/4 t pepper
3 c shredded cheddar cheese

Preheat the oven to 350F. Put the tomatoes with their juice in a 1 quart casserole dish. Mix in the oregano, salt, and pepper. Bake for 1 hour, or until the tomatoes are bubbly hot. Add the cheese gradually, stirring to combine after each addition. Keep warm until ready to serve.
*I used canned, fire-roasted tomatoes.

We had a million things to dip in them as well. We had donut holes, brownies, celery, apples, pretzels, bread cubes, green and red peppers, pound cake, and I'm sure some others that I just can't remember at the moment! 

Late Night Chocolate Cravings

Last night I decided to download Google Chrome. Needless to say, it was love at first click!

But in the midst of my Chrome craze, I had that late night urge..... for chocolate! Now, if any of you have had this craving, then you know what I'm talking about. Nothing else will suffice. There is no subsitute for chocolate! Well, at least not in my book.

So, away I went, searching for the perfect peace of chocolate heaven. Only to find that I had nothing. Let me tell ya, it was a very sad night in my house.

Then out of the blue my fiance says, "How about those no bake chocolate oatmeal cookies you talked about making the other day?"

Ladies and gentlemen, my fiance is a genius!

This man has single-handedly restored my faith in the human race! No bake chocolate oatmeal cookies are super simple, and always cure that pesky late-night, chocolate craving!

So away I went to make some cookies!

No Bake Chocolate Oatmeal Cookies

2 c sugar

1 stick butter (1/2 cup)

1/2 c Evaporated milk (or plain milk if your out)

2 1/2 T cocoa

1/2 c peanut butter

2 t vanilla

3 c quick cook oats

In a medium saucepan, combine sugar, butter, milk, and cocoa.

Bring to a boil over medium heat. Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter, vanilla, and oats.

(I was out of milk and refused to go to the store, luckily I had some dry milk!)

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.