Homemade Cookie Cake!

Anything with "cookie" and "cake" in the name is something I couldn't possibly pass up. Everything you need for this is most likely already in your pantry, all we needed to go out and get were some m&m's and that was all! Even though both of our birthdays are coming up and we already picked up our desserts, this is going to be used as a pre-b'day appetizer. Which we are both completely okay with. :) 

Homemade Cookie Cake
Ingredients:

• 3/4 c Softened Butter
• 1/2 c Brown Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1/4 tsp Baking Soda
• 1 c + 1tbsp AP Flour
• 1 c or so M&M's 

Supplies:

• Measuring Cups
• Mixing Bowl
• Wooden Spoon/Rubber Spatula
• 9.5inch Pie pan 

Instructions:

1. Preheat oven to 325 F
2. Cream butter and brown sugar together in mixing bowl. 
3. Add egg and extract then mix
4. Combine flour and baking soda, then slowly combine until fully incorporated.
5. Fold in M&M's then eat whatever is leftover
6. Pour into greased pie pan, and bake for 25-30 mins
7. Let cool, cut, then enjoy! 

Original Recipe --> here

Before:

 

After:

 

 

This is Us.

Hi. I'm Lindsey, this is Levi, and this is our little blog documenting some yummy recipes for us, family, friends and maybe even you!

Thanks for reading!

Oh, there's Finn the Kitten too!

First Dinner Recipe: Chicken Stuffed Shells

Hello World! 
Welcome to our food blog, I have been wanting to make this recipe for awhile since I made it once before a few years back. Although we didn't have all of the ingredients or supplies it still turned out to be super yummy. It is somewhat time consuming, but it is a simple process which turns out to be very appetizing.
So, without further adieu: 

Chicken Stuffed Shells with Monterey Jack Cheese
Ingredients:

• 1 Box of Jumbo Shell Pasta (12 oz)
• 1.5 pound of Ground Chicken
• Some salt and pepper to taste
•  2 tbs Olive Oil, plus some for the pasta
• 1 tsp dried Basil
• 1 tsp dried Parsley
• 1 tsp Garlic Powder

 (those last three I didn't have, yet it still turned out yummy)

• 1 tbs Tomato Paste
• 2 c Tomato Sauce (any)
• 1 tbs Brown Sugar
• 6 oz Shredded Monterrey Jack Cheese  
• Butter to top the pasta (optional)

Supplies:

• Large Skillet
• Measuring Cups
• Wooden Spoon
• Deep-ish pie pan/dish (mine was a little too small, still did the job though)
• Tin Foil     

 Instructions:

1. Preheat oven to 375 F. Heat olive oil in large hot skillet toss in the ground chicken and season with a little salt and pepper. After a few mins add Basil, Parsley, and Garlic powder, once it is mixed in lower the heat. Then add Tomato Paste, stir and lastly add in the brown sugar and 3 oz of the cheese. Once stirred, remove from heat. 
2. Meanwhile, boil pasta in salted water for 6-8 minutes or until "al dente" (not too soft). Remove from heat, drain, and toss with some olive oil. (some of the shells will be stuck together/inside eachother, when stuffing them you can gently pull them apart)
3. Pour Tomato Sauce into pie pan/dish 
4. Stuff shells with filling, and place vertically in pie dish on top/into the sauce. (If you want you can add little dots of butter on the top of each stuffed shell, apparently it makes a difference but I have never made them without it so I wouldn't know) 
5. Once complete, cover with tin foil and place into the over for about 40 mins, then remove tin foil, top with remaining cheese and put in oven for another 15 mins at 400 F until cheese has melted. 
6. Bon Appetit!    

Original Recipe --> here