Butter Pecan Cake Batter Cookies

I have to admit, Cake Batter Cookies may be my new obsession. Like with my Cake Ball obsession, you gotta try the variations of an awesome recipe. First was the Golden Butter Cookies,  then the Mint Chocolate Chip. Now we have moved onto Butter Pecan. I personally LOVE Butter Pecan and was excited to say these are my favorite yet. I added 1/2 cup pecan pieces in addition to the 1 cup of chocolate chips. Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Pecan Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs & oil. Mix until well blended. 
4. Stir in chocolate chips and pecans.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Zippy Ground Beef Skillet

This recipe to me is the epitome of what I wish Hamburger Helper would taste like. Granted, I'm happy to say I made this without using any canned produce. The tomatoes have been plentiful on our sole tomato plant this week. It was amazingly fresh and lighter than I was expecting. The sauce didn't thicken after cooling as much as I would have liked, but next time I'll just add a little more cornstarch.

Ingredients:

Tomatoes from my lone tomato plant!

• 2 cups uncooked small tube pasta 
• 1 pound lean ground beef 
• 3/4 cup onion, diced   
• 3/4 cup green bell pepper, diced   (I actually used Red)
• 1 (28 ounce) can or 3 1/2 cups diced tomatoes, undrained 
• 1-2 jalapeno peppers, seeded and minced - wear gloves 
• 1 tablespoon honey 
• 2 teaspoons chili powder 
• 3/4 teaspoon salt (or to taste)
• 1 1/2 cups reduced fat sour cream
• 1 tsp cornstarch dissolved in 1 tbsp cold water (for sauce thickening if needed)

Directions:

1. Start water to boil for pasta.

   

   Add Tomato

2. Dice onion, green bell pepper, & jalapeno.
3. Cook pasta according to package directions. 
4. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. 
5. Add the tomatoes, jalapenos, honey, chili powder and salt. 
6. Bring to a simmer then reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. 
7. Drain pasta; add to beef mixture. 
8. Add sour cream. 
9. Cook and stir until heated through (do not boil).

Courtesy of Jessy at Tricks Chef's

After simmering for 10 minutes

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Jalapeno Garlic Chuck Roast

(Before Cooking)

This recipe I found was originally done as a pork shoulder. I decided to change it up a little bit and use this marinade on a chuck roast instead. Don't be afraid of the jalapeno. It really wasn't spicy at all, just good flavor from the marinade. It turned out pretty tasty.

Ingredients:

• 2 jalapenos, stem removed
• 4 cloves garlic
• 1 1/2 teaspoons Salt-Free/MSG-Free Original Mrs Dash (or original recipe used salt)
• 2 tablespoons vinegar
• 1/4 cup olive oil
• 2.5 pounds boneless chuck roast
• potatoes and carrots (optional)

Directions: 

1. Combine jalapenos, garlic, Mrs Dash/salt and vinegar in a food processor or blender. Pulse until jalapenos and garlic are finely diced. Transfer to a large bowl and stir in olive oil.
2. Use a knife to put shallow cuts all over the chuck roast. Place the roast in a food storage bag with the marinade. Close the bag and squish the marinade around the roast to coat completely. Refrigerate for 6 hours or overnight.
3. Preheat oven to 300 degrees.
4. Place the roast in a foil lined roasting pan. Pour the excess marinade over the top. Bake covered 2 to 2 1/2 hours then add potatoes and carrots. Keep an eye on the juice level - you may need to add a cup or so of water to give the vegetables something to cook in. Bake another hour or so or until vegetables and meat are tender. 

Inspired from Life's Ambrosia Jalapeno Garlic Pork Shoulder

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Copycat Sonny's Bar-B-Q Coleslaw

Ingredients:

• 1 small head of cabbage
• 1 carrot
• 2 green onions
• 1 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 4 tablespoons white sugar
• 1/4 tsp celery seed
• salt and pepper to taste

Directions:

1. Shred cabbage - depending on the texture you like, use either a knife and slice into ribbons or throw it in the food processor for a finer cut. I opted for the food processor.
2. Shred carrot - if you have the food processor out already, throw the carrot in also. Or you can use a hand grater.
3. Slice green onion - thin slices
4. Toss vegetables in large mixing bowl until evenly combined. (Easiest to use your hands)
5. Whisk together mayo, apple cider vinegar, sugar, celery seed, salt and pepper in a small mixing bowl until smooth.
6. Add dressing to the vegetables, toss until evenly coated.
7. Store in refrigerator until ready to serve. 

Courtesy of copycatrecipeguide.com

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Mint Chocolate Cake Batter Cookies

Now for the variations to the Cake Batter Cookies recipe. The first time I made the cake batter recipe, I  tried Butter Golden cake mix with semi-sweet chocolate chips. They had a wonderful melt-in-your-mouth soft butter cookie taste. I wanted to see if I could duplicate the yummy-ness of the Mint Chocolate Cake Ball recipe - those were reminiscent of Thin Mint cookies. I think I'm on the right track. I didn't have the Andes' Creme de Menthe Baking Chips in the pantry this time, so I had to settle to try with just the semi-sweet chocolate chips. These came out with a better than I expected Mint Chocolate cookie taste. Next time I will try the Andes Mint trick to see if that makes a big difference and update this post. I would not have a problem making this recipe again as is. This batch of cookies barely lasted 2 days in the house. I didn't hear any complaints. :) Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Golden Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/4 tsp peppermint extract

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs, oil, & peppermint extract. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Cake Batter Cookies

I stumbled over this recipe and had to try it. The thought of a box of cake mix to make cookies intrigued me. I was pleasantly surprised that the recipe was super easy and very delicious!

Ingredients:

• 1 (18.25oz) box cake mix of choice
• 1 tsp baking powder
• 2 eggs
• 1/2 vegetable oil
• 1 cup semisweet chocolate chips or other goodies

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs and oil. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Courtesy of Stephanie Cooks via Six Sister's Stuff

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