Rolo Stuffed Chocolate Chip Cookies

Today I am sharing my declared favorite cookie recipe ever. Even without the Rolo, this chocolate chip cookie recipe is the best on its own. The recipe comes from one of my favorite websites, My Baking Addiction. Keep in mind you will have to plan ahead as the Rolos need to be frozen at least 2 hours ahead. This recipe has a couple of fun jobs for kids. My little boy likes to do all the unwrapping and steal a few Rolos. He also likes to "stuff" the cookies.

 This dough also freezes really well. I keep a batch in my freezer (because this recipe makes a ton of dough) and you can pull out as many as you need at a time. I know everyone has made resolutions to eat healthier and lose weight but we all need a treat once in awhile and this will make every calorie worth it, I promise!

Photo Used from MBA

What You Need:
1.5 cups butter, softened
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans {Optional}
30 Rolos, frozen at least 2 hours

Directions:
Heat oven to 350. Beat butter and sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans, if using.

Measure dough using a medium cookie scoop. {About 1.5 tablespoons}. Roll into a ball and flatten with the palm of your hand. Place a frozen Rolo in the center of the flattened dough balls and wrap the dough back around the Rolo, re-rolling into a ball.

Place dough balls back into the freezer for 15-20 minutes before baking or to store until ready. Bake 11-13 minutes or until light brown. Centers will be soft. Cool and remove from cookie sheet to a cooling rack.

Note: I bake these straight from the freezer and they take an exact 13 minutes in my oven. NO need to thaw.

Enjoy!

10 Minute Breakfast Casserole

There are so many versions of breakfast casseroles out there and I've tried quite a few. We love the overnight sweet versions like this, but sometimes want a savory one. The problem I've found up until now is they always turn out greasy or soggy and require too many steps. I was really surprised with this recipe because it was so quick and easy, but turned out as the best I have tried. Now for mine, I used all pre-made ingredients for a quick weeknight meal, but you can certainly use fresh ingredients if you want. Sometimes though we all just need something fast that can be thrown together! I loved this and have to say, it is still great as leftovers the next day!

What You Need:
4 cups shredded hashbrown potatoes {I used 1 bag Simply Potatoes}
8 ounces bacon or turkey bacon, cooked and crumbled {I used one package pre-cooked bacon, microwaved 1 minute and chopped up}. You could also use cubed ham!
1-2 cups shredded cheddar cheese
1 {12 oz} can evaporated milk
1 large egg
1.5 teaspoons seasoned salt
onion powder
garlic powder
salt and pepper

Directions:
Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Season the potatoes to taste with the onion powder, garlic powder and salt and pepper. Begin by layering 1/4 of the potatoes in the bottom of the baking dish. Layer cooked crumbled bacon, cheese, and potato again until complete. In a separate bowl, combine the evaporated milk, egg and seasoned salt. Pour the milk and egg mixture over the layered ingredients in the baking dish. Bake 50-55 minutes covered with foil. Remove foil, and bake uncovered five additional minutes. {I put under the broiler to get a browned and crispy top}.

Scalloped Hasselback Potatoes

I'm sharing this recipe starting with a disclaimer. These are sooo not good for you. In fact, they are just about everything you are not supposed to have...potatoes, cheese, butter, cream....but if you want something comforting, delicious, and SO perfect for upcoming holiday meals, these are for you. I may have eaten more than my share...just sayin'.

Photo from Tasty Kitchen

What You Need:

2 russet potatoes

2 tablespoons butter

Block parmesan cheese

garlic powder

2 teaspoons olive oil

salt

1/4 cup heavy cream

1/4 cup shredded cheese {blend or your choice}

Directions:

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

Sweet Balsamic Glazed Pork Loin

This is one of the best dinners we have had in a very long time and while I couldn't wait to share it, I can't seem to find the time to post anymore so it took awhile. Let me start by saying I had given up on pork tenderloin. I never liked the way it turned out so I stopped trying, but this. was. awesome. I can't say enough about how you have to try this. For one, it is incredibly fast and easy to put together. Two, it goes in the slow cooker (always a bonus for me) and three, it is so delicious, even without the glaze. I found this at Mel's Kitchen Cafe and adapted very slightly. You will love this!

*Printable Version*

What You Need:
2 pound boneless pork loin roast

1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic 
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve. Enjoy!