Butterfinger Oatmeal Cookies

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Few things in life are better than a delicious oatmeal cookie. That is unless you STUFF those cookies full of crispity Butterfingers!

Butterfinger Oatmeal Cookies

I keep meaning to make my own, homemade butterfingers. It's been on my foodie bucket list for a long time. I am actually ashamed just HOW long it's been on there, neglected. Especially once I heard that you can make them with just 3 ingredients! *sigh*

I guess I will just have to settle for these right now.

Butterfinger Oatmeal Cookies
adapted from Quaker oats vanishing oatmeal cookie recipe
      makes 24
1/2 C butter, softened
1/2 C brown sugar
1/4 C sugar
1 eggs
1/2 tsp vanilla extract
3/4 C flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 C quick oats
12 mini Butterfinger bars {or 2 regular size}, roughly chopped

Preheat oven to 350 degrees. In a large bowl, cream the butter, brown sugar and sugar together. Beat in the egg and vanilla. In a separate bowl, mix together the flour, baking soda, cinnamon and oats. Add the dry ingredients into the wet and mix just to combine.{Do not over mix.} Gently mix in the chopped Butterfingers. Drop by spoonfuls onto a baking sheet. {Good luck NOT eating the dough!}

Bake for 11-12 minutes or until golden brown.  Remove from oven and after a minute, remove cookies and cool on a cooling rack.

I just love the chunks of orange candy. Mmmmmm.

For these cookies, I used mini Butterfingers, but the regular size would also work great. 

Can't get enough Butterfinger bliss in your life? {Hey, no one's judging here!} Try my Butterfinger Popcorn recipe!

xoxo Cookin' Cowgirl

Liebster Blog Award

Over the past few weeks, I have been awarded the "Liebster Blog Award" from a few different bloggers. From the information that I have gathered, "Liebster" is a German word meaning "dearest," thus the meaning of the award is "dearest blog."

The thing about this award is that it is for those bloggers that have fewer than 200 followers {which is still true for my blog}.  There are several ways to follow along with me in my culinary adventures! Facebook, Pinterest, Twitter, and my Blog. 


To accept the award you have to thank the person who nominated you on your blog then :

• Link back to the person who awarded you
• Nominate 5 other blogs for the award
• Inform the 5 other bloggers by leaving them a comment on their blog
• Post the award on your blog

I have been awarded this award by Liz at Southern Charm, and Becca at Amuse you Bouche.

Now on to the blogs that I would like to award. "And the nominees are..."
Andrea from Quest for Delish.
Debbie from Healthy Comfort
Erika from Southern Belle as an Army Wife
Missy from Cooking for Two
and last but not least , Grubarazzi

Check out these bloggers; you won't be disappointed! 
xoxo Cookin' Cowgirl

Warm and Spicy Roasted Chickpeas

Mmmmm, I love snacks. What's my favorite type of food? Snacks.

And brunch. And cereal.

Warm and Spicy Roasted Chickpeas

Um, anyways. So yeah, chickpeas. Chickpeas, also known as garbanzo beans, are wonderful and healthy. They are full of fiber and protein. They are good roasted in this pop-able snack, thrown into salads and blended into wonderful hummus! 

I just used spices that I had on hand {still in my sis-in-laws apartment}and I think the blend ended up pretty awesome. The reason I named this dish what I did was because the cinnamon and allspice give the chickpeas such a warm, homey taste while the cayenne pepper and chili powder give the chickpeas a little spice. And for a little smokey flavor, I used cumin. Other spices that would also work great for this would be paprika, garlic or onion powder, seasoning salt, and Cajun seasoning,

Warm and Spicy Roasted Chickpeas

     serves 4

1 16oz can reduced sodium chickpeas {garbanzo beans}

1/2 T olive oil

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp cinnamon

1/8 tsp cayenne pepper

1/8 tsp all spice

Preheat oven to 400 degrees and cover a baking sheet with foil. Drain and rinse chickpeas, then dry them on off a little on paper towels. Pour the chickpeas in a bowl with the oil and mix until coated. Add seasonings and stir, then pour onto prepared baking sheet.

Bake for 30-40 minutes {I did mine for 35}, and give the pan a quick shake every 10 minutes or so. Keep an eye on them at the end so they do not burn. Remove from oven and cool. Store in a air tight container. 

The roasted chickpeas get this wonderful golden, toasty color when they are cooked. They do not get as crisp as a peanut, but they do firm up a little while still having a great chew. Now you can snack on these with out feeling guilty.

I did some looking around on the web and man-o-man, there are LOTS of other awesome recipes for these! Here are a few of my favorites:

Savory
Crispy Roasted Chickpeas (Garbanzo Beans) by Steamy Kitchen
Savory Roasted Chickpeas by Busy in Brooklyn
Curry Roasted Chickpeas by The Wannabe Chef

Sweet
Agave Roasted Chickpeas by The Healthy Apple
Honey Cinnamon Roasted Chick peas by Two Peas & Their Pod
Sweet and Salty Roasted Chickpea Recipe by Cupcake Project

Baby Cucumber Greek Salad with Roasted Red Pepper Dressing

I have been using baby cucumbers a lot lately because they are so cute and the seeds stay in them. They are great for dipping in hummus or other veggie dips and they are great in this salad.

Baby Cucumber Greek Salad with Roasted Red Pepper Dressing

This salad is great because it is filling and crunchy and easy to throw together. These little baby cucumbers can be found in the produce section, usually packaged like this:

I just think they are so cute! 

The great thing about this "dressing" is that it is only one ingredient and it is something that you can do yourself. A while back, I thought you how to make homemade roasted red peppers, but you could always use the store bought roasted red peppers in a jar to save a little time. Just make sure to buy the kind that is not soaked in oil to keep the calories down. 

Baby Cucumber Greek Salad with Roasted Red Pepper Dressing

     serves 4 

1/2 C roasted red peppers
6 baby cucumbers
1 C of canned chick peas, rinsed and drained
1 pint grape or cherry tomatoes
1/2 C fat free feta cheese
1/4 C roasted pine nuts

Put the roasted red peppers in a magic bullet or food processor and blend until smooth. Set aside.

Wash and slice the cucumbers, length wise, in half, then in quarter slices.

Put cucumber slices, chick peas, and tomatoes in a blow. Add pureed roasted red pepper and stir to combine. Top with feta and pine nuts. Serve immediately, or refrigerate until ready to serve.

This salad is so healthy and fresh! As you probably noticed, there is no added sodium. It is full of flavor and crunch and the pine nuts and chick peas add some protein to the dish with out adding meat.

Red Hots and Peanuts Cookies

Back in the fall I told y'all about my love for candy corn and peanuts. My husband has the same love for Red Hots and Peanuts. So this year for Valentine's Day, I decided to put these little goodies in a cookie for him. 

Red Hots and Peanuts Cookies

I made two versions of these because frankly, I couldn't decide between the two. I ended up making an oatmeal cookie version which has great texture and a warm cinnamon flavor. Then I made a peanut butter cookie version which are great little drop cookies with a hint of peanut butter flavor.

These cookies are awesome because they have the sweet and salty aspect. I used salted party peanuts so I didn't add any salt to the cookie doughs.

Red Hots and Peanuts Oatmeal Cookies
adapted from Quaker oats vanishing oatmeal cookies 
      makes 24
1/2 C butter, softened
1/2 C brown sugar
1/4 C sugar
1 eggs
1/2 tsp vanilla extract
3/4 C flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 C quick oats
1/2 C Red Hots
1/2 C salted peanuts, roughly chopped


Preheat oven to 350 degrees. In a large bowl, cream the butter, brown sugar and sugar together. Beat in the egg and vanilla. In a separate bowl, mix together the flour, baking soda, cinnamon and oats. Add the dry ingredients into the wet and mix just to combine. Do not over mix. Add in the Red Hots and chopped peanuts. Drop by spoonfuls onto a baking sheet.

Bake for 11-12 minutes or until golden brown.  Remove from oven and after a minute, remove cookies and cool on a cooling rack.

 These cookies are chewy and delicious!

Red Hots and Peanuts Peanut Butter Cookies
     makes 48 drop cookies
3/4 C butter, softened (1 1/2 sticks)
1/4 C natural creamy peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg
1 tsp vanilla extract
2 1/2 C flour
1 1/2 tsp baking soda
1/2 C Red Hots
1/2 C salted peanuts

Preheat oven to 350 degrees. In a large bowl, cream together the butter, peanut butter, sugar and brown sugar. Beat in the egg and vanilla. In a separate bowl, mix together the flour and baking soda. Add the dry ingredients in with the wet and combine. Do not over mix. Drop by spoonfuls onto a baking sheet.

Bake for 10-11 minutes, or until golden brown.  Remove from oven and after a minute, remove cookies and cooling on a cooling rack.

If I had to choose a favorite cookie, it would have to be the oatmeal cookies. Make sure to check out my Holiday Page for other Valentine's Day treats. These would also make great Christmas cookies!

*One thing to note is that the Red Hots stay hard in the cookies, so don't go biting into it with out knowing it. :) I hope everyone has a great Valentine's Day! xoxo

Fruity Pebble Lollipop Treats

With Valentine's Day less than a week away, I thought I would share one of my favorite treats with you. Ok, don't judge me, but it only has 3 ingredients. And, oh yeah, it doesn't involve cooking. Or baking. {Unless you count the microwave}.

Fruity Pebble Lollipop Treats

You're probably thinking, "Ok, so if it doesn't involve cooking or baking, is it really blog worthy?" Well, you don't do any cooking or baking to make truffles, but those still ROCK! Sometimes less is more. Or whatever.

I have made a big pan of these several times and I've even made them into little heart lollipops once for my friend's engagement party. They are so easy and fun. You could use any cookie cutter shape you like.

If you have made Rice Krispies treats, these are just like that except with Fruity Pebbles. I actually use the Fruity Dyno Bites, Malt-O-Meal's brand most of the time. Either will be fine.
For more Valentine's Day treats, check out my Holiday Page! 

Fruity Pebble Lollipop Treats
      makes 11 large hearts, with extra scraps
6 C fruity cereal
1/4 C butter
10oz bag marshmallows

Pour the marshmallows and butter in a large bowl. Microwave for a few minutes, stirring every minute or so, until everything is melted and incorporated. Add the cereal to the marshmallow mixture and stir everything together.

Spray a 9X13 baking dish with non-stick spray. Pour the cereal mixture into the bowl and even out with spoon. Cover with a piece of wax paper or plastic wrap and flatten with your hands. If you are simply cutting these into squares, wait until cooled and cut.

If you are cutting out with a cookie cutter, place in the fridge for about 30 minutes. This will help the treats to cool and harden up a bit, making them easier to cut out.

Starting out in one corner of the dish, use the heart cutter and cut out your first treat. Flip the cookie cutter upside down and place it as close to the first heart as you can, so you can have as many hearts as possible. {Save the scraps for yourself. Err, I mean for "the kids."} 

Once all the hearth hace been cut out, stick a lollipop stick in the bottom of each one, put in treat bag, and secure with tie. {Thanks, Hobby Lobby!}

 By the way, don't just save these treats for Vaentine's Day. I know someone who has a birthday coming up {ahem, me!} and that someone LOVES cereal treats!

Also, I don't tell you this enough, but I love you. Yes, you. All my readers. You guys are the best!

I hope you all have a wonderful Valentine's! xoxo

Super Bowl Food and Snack Round Up

The 46th Super Bowl is just a few days away and if you are like me, you are scowering the internet looking for the perfect game day recipe. Now, don't get me wrong, I do love football, but I also really love to eat. So, from now until kick off I will be focused on what's cookin', so that at 6:30 Eastern time I can be focused on the game.

I roped together my top 21 game day recipes including dips, desserts, snacks and even a few healthy options.

We are going to start with dessert first because you're allowed to do that on Super Bowl Sunday!

Football Whoopie Pies -These cuties need no introduction. They are cute and fun and you can use your teams colors for the frosting. 

 

Homemade Samoa Bars- Now you can make your own version of a Girl Scout Cookie favorite! 

 

Black Walnut Dark Chocolate Toffee Blondies- Don't let the long name scare you, these are so easy to make and they are excellent!

Chewy Nutter Butter Bars- Swap the candy corn for M&M's in your teams colors! These chewy peanut buttery bars will be a crowd favorite!

Butterfinger Popcorn- Whip up a batch of this addicting popcorn for easy snacking through out the game. Don't like Butterfingers? Use your favorite candy bar. Snickers or Heath would also be awesome! 

Ok, now that I've got you drooling, let's move on to dips! 

Man Dip-Husband Approved Cheese Dip- This cheesey dip is full of chunky chicken and is fully dude approved!

Buffalo Chicken Dip- This classic dip is a crowd favorite all around! It's spicy, it's cheesy, it's and going...going ...gone! 

Guacamole- This classic guacamole dip will pair great with any other tex-mex menu items you have going on, or would just be a good snack to pass around during the game.

3 Ingredient Hot Sausage Dip- This dip is so easy to make and very filling! This is another one of those "husband approved dips," he didn't even know I used turkey sausage! 

Creamy BBQ Chicken Dip- This is the BBQ version of the classic buffalo chicken dip. Use your favorite BBQ sauce or use a spicy one to kick it up a notch!

I'm so glad you're sticking with me because now we're getting into the good stuff. The stuff with substance. The stuff your friends will remember! Let's just call this category "snacks and main dishes." You're gonna have to loosen another notch in your belt for what's coming up next!

Carne Asada Fries- Now you can have the San Diego classic in your very own home. Use homemade fries or store bought, but either way.......make this on Sunday! 

Southwestern Egg Rolls with Jalapeño Ranch- Don't have a deep fryer? Don't worry. I didn't use one either. Egg rolls are easy to make and these will be unforgetable!

Sausage Cheese Squares- You think that 3 ingredient sausage dip looks good? {Me too!} Well, this is that dip in yummy crescent roll dough. And by the way, this recipe only has 4 ingredients! 

Chris' Mexi Sliders- These little baby burgers are husband made and husband approved. He used venison but beef would also be great. 

Cheesy Buffalo Chicken Pockets-Are you seeing a trend? I do love a good "buffalo" snack. It's your favorite dip wrapped up in crescent dough!

Cajun Boiled Peanuts- This southern treat is awesome. These ain't no gas station peanuts either. Use your faorite blend of spices or just simply get a little spice jar of cajun seasoning, and boil em' up right nice! 

Fried Bocconcici Balls- These are just as delicious as mozzarella cheese sticks, only so much cuter! 

Buffalo Pretzels- 5 ingredient snack? Yes please!

Here are a few things from my Healthy Kitchen tab. Now you can snack along with everyone else and not feel guilty about it!

Healthy Seven Layer Mexi Dip-A healthy spin on a classic dip This would also be yummy wrapped up in tortillas!

Lightened Up Guacamole- This lightened up recipe is just as delicious and the origional. Just replace one of the avocados with a can of cannellini beans. Less fat, more fiber, still delicious!

Healthy Spinach Yogurt Dip- Don't let the yogurt scare you. Greek yogurt is a great way to streach a recipe with out adding a bunch of fat. Plus is bumps up the protein!

So there you have it! My 2012 Super Bowl foodie round up. Hope you enjoy these recipes and I hope YOUR team wins! ;)