Cookies 'n Cream Puppy Chow

This is the perfect treat for those with a sweet tooth! 

Can be made in 10 minutes flat!!

Ingredients:

“Cookies” Puppy Chow


•               6 oz semi-sweet chocolate squares (or chocolate chips)

•               1 teaspoon shortening

•               3 cups Rice Chex cereal

•               4 Oreos, crushed into a fine crumb

•               2/3 cup confectioners' (powdered) sugar

“Cream” Puppy Chow


•               6 oz white chocolate squares (or white chocolate chips)

•               1 teaspoon shortening

•               3 cups Rice Chex cereal

•               4 Oreos, crushed into a fine crumb

•               2/3 cup confectioners' (powdered) sugar

Directions:

1.             Begin by crushing 8 Oreos (cream still in tact) into a fine crumb using a blender or food processor. Add half of the Oreos to one large zipped-top bag and the half of the Oreos into a 2nd large zipped-top bag. Add 2/3 cup of confectioners' sugar to each bag. Set aside.

2.             Set out two large bowls. One for the "cookies" version and one for the "cream" version. Pour three cups of Chex cereal into each bowl. Set aside.

3.             Using two small bowls, melt the semi-sweet chocolate and shortening together in one bowl using the microwave. Melt in 30 second increments, stirring after each time. Mine took about 1 minute total. Repeat with white chocolate and shortening in a separate bowl.

4.             Pour semi-sweet chocolate over 1 bowl of cereal, white chocolate over the second bowl of cereal. Stir gently to coat each. You do not want to break the cereal up. Pour the mixtures each into the reserved zipped-top bags. Seal the bags and shake until all the cereal is coated with the sugar/Oreo mixture.  Combine into one large sealed container.  Discard excess powder and enjoy.

*www.sallysbakingaddiction.com

Carla Hall's Crinkle Cookies

Ingredients:
4 tbsp. butter
1/3 cup unsweetened cocoa
1 large egg
½ cup sugar
¼ cup firmly packed light brown sugar
½ tsp. salt
1 tsp. vanilla extract
1 cup all-purpose flour
¾ tsp. baking powder
1/3 cup mini chocolate chips
¼ cup powdered sugar 

Directions:
1. Preheat oven to 350º.
2. Microwave butter and cocoa in a glass bowl on high for 45 seconds. Whisk mixture until smooth; set aside.
3. Whisk together egg, sugars, salt, and vanilla in a medium bowl until smooth. Gradually add egg mixture to chocolate mixture, whisking until well-blended.
4. Whisk flour and baking powder together in a small bowl. Stir flour mixture into chocolate mixture until well-blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle easily.
5. Place powdered sugar in a shallow bowl. Scoop dough and form into ¾-in. balls; roll in powdered sugar. Arrange cookies on parchment-lined baking sheets. Bake for 5 to 8 minutes. Cool cookies 1 minute on baking sheet; transfer to wire rack and cool completely.

*People Magazine, July 2013

Grilled Marinated Steak Kabobs

INGREDIENTS:

2 pounds sirloin steak, cut into bite size cubes

1 red, orange, and green bell pepper, cut into chunks (I used red, orange, and yellow.)

1/2 large red onion, cut into cubes

4 cloves fresh garlic, minced

1 tablespoon seasoned salt 

3/4 teaspoon ground black pepper

2 tablespoons Dijon mustard

2-1/2 tablespoons Worcestershire sauce

1/4 cup lemon juice, freshly squeezed

1/4 cup Tamari (I used soy sauce.  It's a similar substitute.)

1/2 cup olive oil

metal skewers or wooden skewers that have been soaking in water for 30-45 minutes

DIRECTIONS:

In a bowl, combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, Tamari (or soy sauce) and whisk while pouring in the olive oil.

Place the peppers, onions, and cubed sirloin into a 9 x 13 baking dish and pour the marinade over the top.  Toss to coat.  (I covered and let mine marinate in the fridge for about an hour.  If you are short of time, you can cover and let sit for 30 minutes.)

Skewer the steak and peppers alternating with the red onion until all the steak is skewered. {Pepper, steak, onion, steak...} and... (I used 8 skewers.  You may have a few peppers left over.)

On a hot preheated grill {High heat (450-500 degrees)}, place the skewers down and immediately reduce the temperature to medium/medium-high (350-400 degrees). As temperature decreases, continue to cook, turning occasionally (every 2 minutes or so), until there's a nice char on the outside. (I grilled mine for a total of about 8 minutes for a medium cooked steak.)

Remove and let rest for 5 minutes or so before serving.

*www.simplyscratch.com

Cold Veggie Pizza Appetizer

I love this appetizer so much.  It's always a crowd pleaser!  

Have a Happy 4th! 

Ingredients:

2 cans of refrigerated croissant dough (I used Trader Joe’s brand.)
8 oz. cream cheese, softened
1/2 cup Greek yogurt
1 clove garlic, minced
1/2 packet Ranch dressing mix*
1/4 tsp. black pepper
1/2 tsp. celery seed
1/4 tsp. paprika
roughly 2 cups chopped veggies of your choice**

*1/2 packet of Ranch dressing mix was plenty for my tastes, but taste as you’re mixing and add more if needed. 

** I took the easy way out and bought a mixed bag of broccoli, cauliflower, and carrots and chopped it up.  I also added a yellow bell pepper.  Any color bell pepper, onions, or even cucumber would also be great!

Directions:

To begin, I LIGHTLY sprayed a baking sheet with cooking spray to prevent any sticking.  

Unroll the cans of croissant rolls and place on the baking sheet. Press together so it forms one big rectangle without seams. Bake according to package and allow to cool completely.

In a mixing bowl, combine the cream cheese, Greek yogurt, Ranch, and seasonings until smooth.

Spread the dressing over the crust in an even layer. Top with chopped veggies and cut into even squares. Serve cold.

*www.sunnysideupsd.com