Homemade Oatmeal Cream Pies

Considering how much I love to bake I hardly ever buy cookies at the store.  My husband and I have always liked Little Debbie's Oatmeal Cream Pies but I can't honestly remember the last time we bought any.  I usually keep us well supplied with other desserts :)  Needless to say when I saw this recipe I couldn't believe we had gone all this time with out ever making Oatmeal Cream Pies!  Even if you have a favorite oatmeal cookie recipe, PLEASE try this recipe out instead of just adding the cream filling to your usual oatmeal cookie.  The cookie is exceptional!  I never would have thought to add cocoa to my oatmeal cookies, but man am I glad I followed the recipe!  My tummy can't wait to use this filling with all sorts of other cookies!

Homemade Oatmeal Cream Pies  Source:  Big Mama's Home Kitchen

Ingredients:

Cookies:
1 C flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C brown sugar
1/2 C unsalted butter, melted (I used regular salted butter)

1 egg
1 tsp vanilla
1 C Old Fashioned Oats

Cream Filling:
1 C vegetable shortening
1 C + 4 tbsp powdered sugar
3 tsp vanilla
7.5 oz jar marshmallow cream

Directions:

Make the cookies.
1. Preheat oven to 350 F.  Line two baking sheets with parchment paper. *Don't skip this step!  The cookies will need to cool on the baking sheet and you don't want them to stick!
2. Combine all the dry ingredients except oats in a bowl and set aside.
3. In a mixer, cream the brown sugar, melted butter, egg and vanilla. 
4. Add the dry ingredients and mix until combined.  Stir in the oats.
5. Using a tablespoon size scoop, place evenly size dough balls on parchment paper.  Allow room for the cookies to spread.
6. Bake for 7-9 minutes.  Remove from the oven and allow to cool on the baking sheet.

While the cookies cool, make the cream filling.
1. In a large stand mixer, cream the shortening, powdered sugar, and vanilla until smooth. 
2. Add the marshmallow cream and mix until well combined. 
3. Place cream mixture into a piping bag fitted with a large tip.

Fill the cookies.
1. Turn half of the cookies over.  On the inside of the cookie, pipe the cream filling starting on the outside edge, and pipe in a circular pattern until you reach the middle. 
2. Place another cookie on top and press slightly. 
3. Repeat for all cookies. 

Makes 10 Oatmeal Cream Pies.

This post linked to: Sweets for a Saturday at Sweet as Sugar Cookies

Chiptole's Cilantro Lime Rice



My husband and I love Chiptole restaurant but we don't go there very often.  The only one in town is right in the middle of campus town at the University of Illinois, where parking can be a little difficult, and trying to get anywhere with a double stroller is nearly impossible.  (Although it is fun to see all the students stare at us with our big stroller!  I wonder what they will think when I have 3 children in tow!)  Every once in a while because I love it so much we will venture on to campus and are rewarded with tons of wonderful restaurants. 

This rice is amazing.  We LOVE it and it really does taste just like Chiptole's.  Even if you are not a big lime person I would highly recommend this rice.  I made it to go with the Hawaiian Chicken I saw at Macaroni & Cheesecake, which is where I got this copycat recipe as well (thanks Stephanie!)  

Chiptole's Cilantro Lime Rice  Source: Macaroni & Cheesecake

Ingredients:

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
4 tsp vegetable oil, divided

Directions:

1. In a small pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates.

2. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.

3. Shut off flame and keep covered an additional 5 minutes.

4. Add the chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Hawaiian Chicken

One of the things I like about cooking is that there are so many options.  Thousands and thousands of recipes just waiting for me to try out!  More often than not I see a recipe on a blog, fall in love with the picture or ingredients and decide that is what I will make.  I saw this recipe at Macaroni & Cheesecake.  What I fell in love with on this chicken dish was the pineapple.   The chicken was very moist and I really liked the sauce, which unfortunately I almost cooked completely away.  I guess I still need to learn the right temperature for baking chicken on the stove top!  Oh well, An 'A' For Effort :)

Hawaiian Chicken  Source: Macaroni & Cheesecake

Ingredients:

1 cup crushed pineapple

1 tbsp. honey

juice of 1/2 lime

1 tbsp. brown sugar

1/3 cup low sodium soy sauce (I used regular)

1 clove minced garlic

1/4 tsp. kosher salt

1/8-1/4 tsp. ground cayenne pepper

1 tbsp. cilantro

2 large chicken breasts, cut in half or 4 smaller chicken breasts

Directions:

1. In a medium sized bowl mix together pineapple and all other ingredients except the chicken until combined. Add the chicken to the bowl.  Allow to marinate and refrigerate until ready to use. Marinate for 1 hour or longer if you can. 

2. After marinating, place chicken & marinade in a large skillet, sprayed with cooking spray. Cook over medium heat for approximately 20 minutes until chicken is cooked through and marinade has reduced just slightly. (This is where I must have gone wrong! LOL!  My marinade was nearly gone :( 

3. Serve chicken topped with cooked marinade & garnish with cilantro.

Baked Potato Nachos

 

Do you ever want to just eat snack food for dinner?  Yep, me too!  If you are looking to make a meal, these Baked Potato Nachos are great.  The potato wedges are much more filling than chips and really good!  Load the wedges up with your favorite toppings and you are set for a relaxing night in, watching your favorite sitcom.  We used sour cream, green onion, black olives, tomatoes, lettuce and salsa.  Next time I make these I think I will add some grilled chicken and avocado.  

Baked Potato Nachos  Source: How Sweet It Is

Ingredients:

8 medium/large potatoes

3 tbsp olive oil

salt & pepper to taste

Desired Toppings

Directions:

1. Preheat oven to 450 F.

2. Slice potatoes into wedges.

3. Toss with olive oil.  Place in a single layer on a baking sheet.

4. Sprinkle with salt & pepper.

5. Bake for 45 minutes, flipping potatoes over half way through baking.

6. Remove potatoes from oven and top with cheese and other toppings.  Return pan to oven until cheese has melted.

Note the lack of veggies on Matt's nachos :)