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Twice Baked Potatoes

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Twice Baked Potato | Recipe on www.bxtchesbeblogging.com

Twice Baked Potatoes

This recipe is going to be very quick and more importantly, very easy. It’s a great alternative to mashed potatoes, which seems to be the go to potato method for our family.

While this is usually made as a side dish, you can really just whip up a salad or soup and this can easily be served as an entree.

The great thing about this recipe is you can adjust it to your family’s taste and make it however you see fit.

Twice Baked Potatoes

  • 4 baking style potatoes
  • butter (optional)
  • kosher salt (optional)

FOR THE FILLING

  • Butter
  • Bacon Bits
  • Sour Cream
  • Cheese
  • Milk or Heavy
  • Salt and Pepper

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  1. PREHEAT OVEN TO 350 degrees F.
  2. Bake potatoes until fork tender.
  3. Once baked and cool enough to touch, cut off top of potato.
  4. Very carefully, scoop out inside of potato, leaving a little bit around edges for stability.
  5. Place the meat of the potatoes in a bowl and add toppings.
  6. Mix until combined.
  7. Scoop back into potato shells.
  8. Place on sheet pan and bake in 350 degree F oven for 30 minutes.
  • Use whatever toppings you like for your filling. I use whatever my family likes for baked potatoes.
  • I didn’t give measurements, because this is a recipe where you really just need to eyeball it. Kind of think about how you prepare you baked potato and go from there.
  • For 4 potatoes, I only used about 1/4 cup of heavy cream. The only reason I use it, is to just loosen up the mixture a bit. If you don’t want to add it, I will never know.
  • To mix my potatoes, I use a hand mixer, really to just make fluffy. You can use a fork as well.
  • Just because, I top each potato with a sprinkle of cheese.
  • There are really 2 methods you can use to “twice bake”. The first one being the one mentioned here, which is just cutting off the tops and filling that way OR you can cut potato (once baked) in half, then scoop out and fill. The latter method will give you, in theory, 2 servings.

    • Potato #1

    Potatoes #2

    Potatoes #3

    Twice Baked Potatoes Final

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    Outback Chicken

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    Outback Chicken

    I kind of feel that we eat a lot of chicken, but there’s only so many ways to prepare the bird. So, I’m always on the look out for a recipe that’s not only tasty, but will please the whole family, which is not always an easy task. 

    I actually really didn’t think that this recipe was going to be a winner, but I was pleasantly surprised when, not only did this recipe turn out wonderfully, but the WHOLE family enjoyed it as well.

    As always, be sure to read entire recipe, PLUS tips before beginning.

    Inspiration can sometimes hit us unexpectedly, find the inspiration for this recipe, here.

    Outback Chicken

    • 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
    • Seasoning Salt
    • Salt and Pepper
    • 4 bacon slices
    • 2 cups shredded cheddar

    SAUCE

    • 1/4 cup regular mustard
    • 1/3 cup honey
    • 2 Tbsp. mayonnaise
    • 2 teaspoons dried onion flakes

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    1. After pounding chicken, season chicken breasts with seasoning salt/salt/pepper, then place in ziploc bag and refrigerate for 30 minutes.
    2. PREHEAT OVEN TO 350 degrees F.
    3. Cook bacon using your preferred method (either on stove or in oven).
    4. Sauté the chicken. If you cooked your bacon on the stove, use the grease from that, otherwise, use a little vegetable oil. Once sautéed, place on paper towel lined plate.
    5. Prepare the sauce. Whisk all of the ingredients together in a medium sized bowl.
    6. Place chicken in a casserole dish, spoon sauce over each breast.
    7. Cover with bacon, then top with cheese.
    8. Bake in 350 degree F oven for approximately 30 minutes.
  • I used seasoning salt as well as salt and pepper to season my chicken. But use whatever seasoning tickle your taste buds.
  • I say 4 pieces of bacon, because it’s 4 pieces of chicken. My recommendation, cut the bacon in half, then criss cross it on top of the chicken.
  • For the sauce, the pictures below are of the sauce doubled. And that had none leftover. I recommend that you actually triple the sauce and maybe even leave a little out for dipping.
  • If planned properly, this meal can really be put together ahead of time and then put into the oven at dinner time.
  • I say cook for 30 minutes, but as with all meat, especially chicken, make sure the proper internal temperature is reached (165 degrees for chicken)

    • Outback Chicken

    Outback Chicken

    Outback Chicken

    Outback Chicken

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    Banana Bread

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    Banana Bread | Recipe on www.bxtchesbeblogging.com

    Banana Bread | Recipe on www.bxtchesbeblogging.comI wish I had something witty or funny to say about this recipe. I don’t. It’s banana bread. It’s delicious. 

    As always, read through the entire recipe and all of the notes before starting.

     

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    Yield: 1 Loaf

    Banana Bread

    Banana Bread | Recipe on www.bxtchesbeblogging.com
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes

    Ingredients

    • 2 large OR 3 medium ripe bananas (mashed)
    • 1 cup sugar
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • OPTIONAL:
    • 3/4 cup chocolate chips
    • OR
    • 3/4 cup chopped walnuts

    Instructions

    PREHEAT OVEN TO 350° F. GREASE A 9X5 INCH LOAF PAN.

    IN A LARGE BOWL, WHISK TOGETHER:

    1. Bananas
    2. Sugar
    3. Oil
    4. Eggs
    5. Vanilla

    IN A SEPARATE BOWL, SIFT TOGETHER:

    1. Flour
    2. Baking Powder
    3. Salt
    4. Baking Soda

    Using a rubber spatula, FOLD the flour mixture into the wet mixture. Mix until just combined. **If you are using walnuts or chocolate chips, fold in now**

    Pour the batter into the prepared pan and smooth out top. TIP: Bang pan on countertop to level out top and get rid of air bubbles.

    Bake until a toothpick inserted into the center comes out with moist crumbs and the top is golden brown. Bake time should be about 1 hour to 1 hour and 10 minutes.

    Let cool in the loaf pan on a wire rack for 10 minutes. Remove from pan and let cool completely on a wire rack.

    Notes

    Freezes well. You can either freeze by the loaf, just wrap well with plastic wrap and place in freezer bag. OR you can slice up your loaf and wrap each slice well with plastic wrap, place in freezer bag, then pull out as needed.

    Great for snacks. Packs well in the lunchbox. Use for french toast. Cube and toast for croutons.

    Category: Breads and Cakes
     

     

    Banana Bread Final

    Chocolate Chip Banana Bread Final

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    Salsa, Restaurant Style

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    Salsa, Restaurant Style | Recipe on www.bxtchesbeblogging.com

    Let me lay one of my many personal opinions on you, here goes, if people, even those who claim to be horrible cooks, knew how easy it was to make things from scratch, they would be shocked. I’m not that mom who reads every label (I need to be, I know), but I am the mom that believes if you have the opportunity to control the quality of ingredients that you and your family are going to consume AND it still tastes F*CKING AMAZING, then why the hell not. 

    I enjoy jarred salsa. Pace Picante or even Tostitos brand does great in a pinch, but for me (and my tribe) nothing is as good as salsa made fresh at home.

    Let’s not get crazy, I don’t cook my own tomatoes, so I do use those out of a can, but everything else is fresh.

    As always, read through the entire recipe and all of the notes before starting.

    Yield: 4 cups

    Salsa, Restaurant Style

    Salsa, Restaurant Style | Recipe on www.bxtchesbeblogging.com
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Ingredients

    • (1) 28 ounce can of whole, peeled tomatoes (SAVE THE JUICE-see notes)
    • 1 small red onion OR 1/2 of a large onion, rough chopped
    • 1 whole lime, juiced
    • 3 cloves garlic OR 2 tablespoons minced garlic
    • 1 whole jalapeño (see notes)
    • 1 bunch of cilantro
    • Salt to taste

    Instructions

    1. In a blender or food processor add all ingredients and blend until it reaches the consistency YOU prefer.
    2. Taste and adjust seasonings if necessary.

    Notes

    When adding the tomatoes, you don't have to use the juice if you don't want to. The pictures that you see, are with the juice. If you choose not to use the juice, save it. That way just in case there is not enough liquid in your salsa after you have blended the ingredients, you can add some of the juice.

    I know that cilantro is a "love 'em or hate 'em" ingredient. I personally think that salsa is not complete without cilantro. But I don't measure it, I literally just pull off a handful from the bunch, rough chop it, and toss it in. If you are not too sure, start small then add more if needed.

    Precision chopping is not necessary. Rough chop and throw in to be blended.

    Throw in an ice pack and this packs well in a lunchbox.

    The nutrition label listed should only be used as a guide.

    You control the heat here. If you like your salsa a little tame, then make sure to remove the pith and seeds from the jalapeno (a spoon is perfect for this chore). If you like it spicy, just rough chop the pepper and throw it in.

    Think that salsa is only for tortilla chips? Think again my BXTCHES, use this for:
    Add to some sour cream for sour cream salsa. Use it for a dip or anything that you add sour cream to (i.e. baked potato, tacos, nachos, frito pie).

    Use it alone on a salad or add it to your ranch for a spicy kick.

    This works well in a Mexican style layered dip.

    Use for any style tacos. Regular or breakfast.

    Add to your scrambled eggs for some extra heat in the morning.

    Making a Mexican Pizza? Top it off with some salsa.

    Be creative.

    © Merrie J
    Category: Sauces & Soups
     

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    Salsa, Restaurant Style

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    Meatballs

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    So, this is my go to meatball recipe AND I have no shame in saying that I snaked it from Bobby Flay. 

    I used to buy my meatballs frozen, but once I made them from scratch and realized just how simple it really was, there was no going back to buying frozen. Here’s the other thing, you can adjust to your family’s liking.

    Cook up some spaghetti noodles and Crock Pot Marinara and your meal is ready. This is another recipe that freezes wonderfully. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Find Bobby’s original recipe here

    Meatballs

    • 1 lb. ground pork
    • 1 lb. ground beef
    • 1/8 cup dried basil
    • 2 large eggs (lightly beaten)
    • 1/3 cup grated Parmesan
    • 4 cloves garlic (finely chopped and sauteed)
    • 1/4 cup dry bread crumbs
    • 1/4 cup finely chopped Italian parsley
    • salt and pepper to taste

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    1. Preheat oven to 350 degrees F

    In a large bowl combine

    1. Ground Pork
    2. Ground Beef
    3. Dried Basil
    4. Beaten Eggs
    5. Grated Parmesan
    6. Sauteed Garlic
    7. Bread Crumbs
    8. Parsley
    9. Salt and Pepper
    10. Using about 1 1/2 – 2 tablespoons of meatball mixture, form ball and place on broiler pan (I spray mine with cooking spray). Cook for approx. 30 minutes or until internal temperature reaches 165 degrees F.
    11. **I use a broiler pan to allow the fat from the meatballs to drain as they cook. If you don’t have a broiler pan, it’s ok. Just use a rack of some sort (a cooling rack will work here, just spray very well) and place on a sheet pan covered in foil.
  • I usually shop at Kroger and my particular store doesn’t carry Italian Parsley. I just buy the parsley that they offer and it works.
  • Cooking time will depend on the size of your meatball. I use about 2 tablespoons of mix to make my meatballs, so mine take around 30 minutes.
  • Kids LOVE to help cook. And I personally think that it is becoming a lost art. This is a perfect recipe to have the kids help with. Don’t be afraid to allow your kids to handle raw meat. Just make sure they understand the importance of clean hands before and after. My youngest helps. Plus, they are more likely to eat something that they helped prepare or so the experts say.
  • If you are making a batch of these for dinner tonight, double the recipe and freeze. That way you have a quick and easy meal on a busy night. Use for: Meatball Subs/Pizza Toppings/Appetizers/Ziti/Spaghetti & Meatballs
  • Use the nutrition label as a guide only.
  • Wanna get fancy? Cube up some mozzarella cheese and form the meatball around the cheese.

    • Meatballs
    Meatballs
    Meatballs Meatballs Nutrition Label | Recipe on www.bxtchesbeblogging.com**This recipe yields about 28 meatballs, depending on how large you make them. The serving size for this nutrition label is just for ONE MEATBALL. Sorry, I don’t mean to yell, just need to not get anyone’s low carb hopes up.**

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    Pea Salad

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    Pea Salad | Recipe on www.bxtchesbeblogging.comHere’s another of my mom’s favorite dishes. Not mine. I know you are all probably thinking that here I am paying homage to my mother who is no longer with us, but I don’t eat any of these recipes. I HATE PEAS!! I will eat just about any other vegetable, but peas. Growing up, whenever I told my mom, “but I hate peas” (use your best bratty voice there), she would ALWAYS tell me, “Merrie, I don’t like peas either, but I’m eating them.” Years later I discovered, she lied. She loved peas. She duped a child.

    Now, this recipe is not very healthy and ironically, my sister (Kathy), who is the healthiest of us all, loves this recipe. But, she really only gets it on holidays. While I know that mine is not as good as my mom’s, my sister appreciates and loves it.

    BXTCHES Gotta Warn: Please read through entire recipe and any notes before wowing your taste buds.

    Pea Salad

    Make any potluck or holiday nostalgic by whipping this recipe up.

    • 29 ounce can of peas (drained very well)
    • 4 ounce jar of pimentos
    • 1/2 cup mayonnaise
    • 1 1/2 tbsp. sour cream
    • 2 eggs (hard boiled)
    • 4 ounces Velveeta (cubed)
    • Small onion (diced (I use a red onion))
    • Salt and Pepper to taste

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    In a small bowl combine

    1. Mayonnaise
    2. Sour Cream
    3. Salt and Pepper
    4. About 2 tsp. of liquid from pimentos (optional)

    In a serving bowl combine

    1. Peas
    2. Pimentos
    3. Velveeta
    4. Diced hard boiled eggs
    5. Onion, diced
    6. Dressing mixture
    7. Mix ingredients until well combined. Taste and adjust seasonings if needed.
    8. Refrigerate for at least 1 hour before serving.
  • When I say to drain peas really well, I mean REALLY WELL. I usually put them in a colander and go about making other dishes, then come back to it.
  • I apologize, I meant to measure out how much this recipe yielded, my best guess is between 4 and 5 cups.
  • Whenever I make something like this or potato salad or even macaroni salad, I ALWAYS make my dressing in a separate bowl, then add. This way I can make sure it’s the right consistency without the other ingredients intruding. I can also adjust the seasoning better.
  • Personally, I never use a spoon to mix salads like this. I feel it breaks up the ingredients too much. Just get in there with your hands (clean of course) and mix.
  • It’s ok if it seems a little heavy on the wet side. It won’t seem that way once it has been refrigerated.
  • Is it necessary to refrigerate? Well, eventually it is, but if you’re looking to go straight to the dinner table with it, not really. But I do recommend it. By placing it in the fridge for an hour or so before serving allows for the whole dish to firm up a bit and it’s just going to taste better (of course, I don’t know this personally, so I have no choice but to believe my mom). Just your preference.

    •  
    Pea Salad | Recipe on www.bxtchesbeblogging.com

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    Homemade Ranch Dressing

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    Ranch Dressing | Recipe on www.bxtchesbeblogging.com

    Homemade Ranch Dressing

    Before you get all giddy, this is a semi-homemade Ranch dressing. And by that I mean, I buy my seasoning pack from the store.

    Now, I can pretend that I’m one with my body or whatever and claim that we make our own Ranch for quality control reasons, but that would make me a f*cking liar. The truth: we make our Ranch dressing homemade simply because, it tastes so much better than bottled. Oh and it’s easy and cheaper than the good brands.

    This recipe is going to yield you almost 2 1/2 cups of creamy deliciousness.

    Homemade Ranch Dressing

    Restaurant Quality Ranch Dressing

    • 1 cup buttermilk (don’t be grossed out, just use it, trust me)
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • ranch dressing seasoning packet (I actually use Kroger brand. It is much cheaper than Hidden Valley and tastes the same)
    • sprinkle of onion powder
    • sprinkle of garlic salt

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    Using whatever mixing contraption you have (i.e. blender/magic bullet/ninja) add the ingredients in the following order

    1. Buttermilk
    2. Mayonnaise
    3. Sour Cream
    4. Ranch Seasoning Pack
    5. Onion powder/garlic salt
    6. Blend until it is VERY WELL combined
    7. Keep refrigerated in a covered container
  • I get it, you hate buttermilk. This is one of those instances where you need to use it (unless of course you are allergic). You could use milk, but it will not be as delicious. You don’t have to buy a 1/2 gallon, they come in much smaller sizes.
  • When using the onion powder and garlic salt, it really is a sprinkle. An 1/8th of a teaspoon at the most.
  • You can buy those old school squeeze bottles at the dollar store and store this in those. As you can tell, this is made with a crap ton of dairy, so depending on the freshness of your ingredients, it will probably not last longer than a week, two at the most.
  • It is certainly not necessary, but if you can, refrigerate after making for about an hour. It will thicken it up a bit.
  • You don’t want to take the time to make it, make your teenager do it. My teen can’t cook, but she can make the hell out of ranch dressing and homemade salsa. There is really a job for everyone.
  • The nutrition label is just a guideline. Use it as such.

    •  

    Homemade RanchHomemade Ranch Dressing Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **Here’s the math. . .this recipe yields approximately 2.5 cups. . .that equals about 40 tablespoons. . .if each serving is 2 tablespoons. . .then that should be about 20 servings.**

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    Crock Pot Marinara

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    Crock Pot Marinara

    I ran across this little gem when I first stumbled onto Pinterest, however long ago. Up until that point all of my pasta sauce came from a can and I am so happy that this recipe has made it into my collection. Now, I could go on and on about how important it is to make your recipes from scratch whenever possible so you can eliminate unwanted & unknown ingredients, which is true. But, this recipe is so much better than any thing you will buy off of the shelf, not to mention, INEXPENSIVE!

    Disclaimer: I am not a photographer. I have a great camera, so I am trying. But up until now in life, my pictures are of my kiddos and any other “interesting” people I may run across, my subject has never been edible, not in the food form anyways. So, please cut me some slack, I am trying and by that, I of course mean that Pinterest is my point of reference. Having said that, my final picture turned out horribly, so there is not one, I apologize, just use your imagination.

    Link to original recipe can be found here.

    Crock Pot Marinara

    Throw out the canned stuff. This is much healthier and much more inexpensive.

    • 2 28 oz. cans of peeled crushed tomatoes
    • 1 6 oz. can of tomato paste
    • 1 medium yellow onion (diced)
    • 1/2 tbsp. garlic (minced (I usually go with 3-4 cloves, adjust to your taste))
    • 2 whole bay leaves
    • 1 tbsp. dried basil
    • 1/2 tbsp. dried oregano
    • 1 tbsp. brown sugar
    • 1 tbsp. balsamic vinegar
    • Salt and Pepper to taste

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    1. Dice onion & mince garlic. Add to slow cooker.
    2. Add remaining ingredients, stir well.
    3. Put your slow cooker on low and cover.
    4. Be sure to stir occasionally.
    5. Cook for approx. 5-6 hours, make sure to remove your bay leaves before serving.
    6. Taste, add salt and pepper, if needed.
  • The original recipe says to cook on low for 8 hours. Now, I am a believer that the longer something like this cooks, the more depth of flavor there is. However, I don’t think that 8 hours is necessary, I say around 5-6 hours. Trust me, the flavor is not lacking.
  • If you have someone in your family that detests onions (ahem, a husband), then blend it up and make it smooth. Everyone in my tribe likes this sauce and I am the only one who actually likes onions, so do what you will with that information.Just make sure you take out bay leaves before blending and serving.
  • Like it a little spicy? Add some crushed red pepper.
  • One reason I love a recipe like this is because it freezes beautifully (from the “freezes beautifully section in my cookbook”-name the movie). In my house we have what I like to call “controlled chaos”, so it helps for me to be as organized as I can when planning meals or we will just wind up eating fast food.
  • This recipe will yield you about 6 cups.
  • The nutrition label should only be used as a guide, not gospel.
  • This is a very versatile recipe. We use it for:
    • Pizza
    • Spaghetti
    • Lasagna
    • Chicken Parmesan
    • Fried Mozzarella
    • Meatball(s) Subs
    • Pizza Lunchables for school

    • IMG_1497

    As you can see, I don’t use the most expensive ingredients. Not saying that you can’t, just saying that this sauce can be made very economically.

    IMG_1495

    IMG_1496

    I realize that at this point these pictures aren’t really necessary, but if you knew what a pain in my ass is was to just get these 3 pictures, you would be hanging them on your wall, just go with it and amuse me.Crockpot Marinara Sauce Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **This nutrition information is for one batch (6 cups). . .the serving size is for 1/2 cup**

     

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    Ginger Cookies

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    Ginger Cookies | Recipe on www.bxtchesbeblogging.com

    If you’re looking for a Ginger Snap, you’re gonna have to keep on looking, this is not that cookie. It’s chewy and spicy and sweet and just damn delicious. 

    Please be sure to read the recipe AND the notes before starting.

    Find the original recipe here

    Yield: 20 cookies

    Ginger Cookies

    Ginger Cookies | Recipe on www.bxtchesbeblogging.com

    Want to know what Christmas actually tastes like? Dive into these chewy Ginger cookies and there will be none left for Santa.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    • 1 1/2 cups canola oil
    • 2 cups sugar
    • 2 large eggs, room temperature
    • 1/2 cup molasses
    • 4 cups all purpose flour
    • 4 teaspoons baking soda
    • 3 teaspoons ginger
    • 2 teaspoons cinnamon
    • 1 teaspoon salt
    • Additional sugar for rolling cookies

    Instructions

    PREHEAT OVEN TO 350°F AND LINE A SHEET PAN WITH PARCHMENT PAPER.

    Sift together: flour, baking soda, ginger, cinnamon and salt.

    Mix together: oil and sugar.

    Add eggs one at a time, mixing well after each addition. Once you've reached a pale yellow color, you are ready to move to the next step.

    Mix in the molasses.

    Slowly add flour mixture and mix until combined.

    Using a spoon/scoop, shape into same size balls and roll into sugar. Place on baking sheet and bake for about 15-17 minutes (see notes).

    Cool on rack and enjoy.

    Notes

    When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. For this recipe, this will yield me about 20, fairly large, cookies. Using this scoop makes my cook time about 15-17 minutes. Depending on how you scoop/spoon your cookies onto your baking sheet, your cook time will vary. How many cookies you get to shove into your mouth or leave out for Santa will also vary. You know your oven and since all are different, take that into accout as well. It's better to start out at a lower cook time and add more minutes than it is to burn a batch of cookies.

    Use the same measuring cup you used to add the oil to add the molasses. it will pour out with ease.

    These cookies are delicious year round, but if you're looking to add something special around the holidays, then try dipping into some melted white chocolate. If your looking to add something a bit different, but equally delicious, try making a lemon glaze and drizzling on top.

    © Merrie J
    Category: M & M Cookies

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    Cookies & Cream Cookies

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    Chocolate Chocolate Cake | Recipe on www.bxtchesbeblogging.com

    Wisdom isn’t always pouring through my fingertips and this happens to be one of those times. There’s not much to say about these cookies, so I’ll let the description be all that you need.

    It’s crushed sandwich cookies inside another cookie and throw in some white chocolate chips. . .could it get any more delicious?

     

    Please be sure to read the recipe AND the notes before starting.

    Lookin’ for the original recipe? Click here

    Yield: 2 dozen

    Cookies and Cream Cookies

    Chocolate Chocolate Cake | Recipe on www.bxtchesbeblogging.com

    If you thought an Oreo couldn't get better, then challenge accepted.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    • 2 sticks unsalted butter, softened
    • 1/2 cup light brown sugar, packed
    • 1/2 cup sugar
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla
    • 2 1/4 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 (3.5 ounce) box instant vanilla pudding mix-DO NOT PREPARE
    • 10 chocolate sandwich cookies, crushed
    • 1 cup white chocolate chips

    Instructions

    PREHEAT OVEN TO 350°F AND LINE A SHEET PAN WITH PARCHMENT PAPER

    Sift together: flour, pudding mix, baking soda and salt

    Cream together: butter and both sugars. Cream until light and fluffy, about 5 minutes.

    Add eggs one at a time, being sure to mix after each addition.

    Add vanilla and mix.

    Slowly add the flour mixture until combined.

    Combine chopped cookies (see notes) and white chocolate chips. Mix until combined.

    Spoon/scoop onto parchment lined sheet and bake for about 9-11 minutes (see notes) or until edges begin to brown.

    Cool on rack and enjoy.

    Notes

    When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 16 minutes. Depending on how you scoop/spoon your cookies onto your baking sheet, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

    I crush my sandwich cookies by adding them directly to the cookie dough and letting the paddle do the work for me.

    I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. If you do use a hand mixer, then I suggest you crush your sandwich cookies in a ziploc bag before adding to your dough.

    Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

    Nutrition Information

    Yield 24 Serving Size 1
    Amount Per Serving Calories 229Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 233mgCarbohydrates 29gFiber 1gSugar 18gProtein 3g

    All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

    © Merrie J
    Category: M & M Cookies

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