We haven’t made it camping this year yet. Little Mr. has been asking for s’mores. To make him happy, I hopped on Pinterest and found this simple recipe!

I didn’t pin it so I can’t reference the original blogger and give proper credit to them. If you are that person, I am so sorry!

You need:

• Graham Crackers
• Chocolate
• Marshmallows
• Pan
• Parchment Paper

How to put them together:

Preheat your oven to 425 degrees

They are so simple to make and the end result is pretty darn good! If you like the slightly browned outside and gooey inside of the marshmallow then this one is for you!

This is how Mr. likes them. If it’s any darker in his little eyes…it’s burned. ::hahaha:: (You can pop them under the broiler for a couple of minutes to get them more toasty!)

Add your chocolate to the tops of the marshmallows and then you can wait 2-3 minutes and the chocolate will be gooey.

Pop the tops of the graham crackers on the chocolate…

If you want the chocolate to stay firm, EAT RIGHT AWAY! Or they will look like this picture below. There was no good way to get a picture of this!

They were SO good the next day when the chocolate re-hardened and the marshmallow firmed up again. So…they make great leftovers!

MMMMM…..

Do you like your marshmallow lightly toasted, Browned, or Burned?

I would love to know and see some pictures!

EDIT: We went on our first camping trip of the year…Little Mr. decided he likes burned marshmallows because of the crunchy outside…hmmmm… there just might be a part 2 to these oven S’mores!

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Guys…can I just say, taking pictures of scrambled eggs is hard. You can’t really tell the “fluffiness” of these things!

At our house, we LOVE scrambled eggs. I would say it is our go-to breakfast because they are so versatile, filling, and healthy. BONUS: They take only a few minutes and are so yummy!

I have been making these for as long as I can remember! I will never forget my three-year-old Jenika asking me in her sweet little voice, “Mom, why do you always put a little dirt on my eggs?” I was like, huh? “I wouldn’t put dirt on your eggs, Jen!”

Then I realized, my sweet girl was talking about the pepper!

She is 21 years old and married and to this day she will not eat pepper on food. I used to sometimes sneak white pepper into recipes that called for pepper. She never knew. Shhh…I’m sneaky that way! Okay, back to how to make these fluffy eggs.

What ingredients do I need?

• Eggs
• Milk
• Butter
• Salt & Pepper

There are so many versions out there, I’m going to share how I do it. You need three eggs per person. Crack the eggs into the bowl. Add 2 Tbsp. milk. Whisk together with a fork until they are really combined and fluffy. Making sure they are combined well, will really make all the difference.

Add one Tablespoon of butter to your skillet. Let it melt and cover the entire bottom.

Then add your eggs to the pan, and sprinkle with salt and pepper. Do you see the butter ring around the eggs…YUM!

When it starts to cook around the edges, push it inwards to the center and start mixing slightly.

Continue mixing until they look like this. They are almost done!

One more stir and flip over, and they are done! If you want to add a little more yum to it, you can add another little dab of butter.

Then add toast and eat these fluffy eggs!

Let’s talk versatility. You can add any veggie you like to eggs and they are awesome! I have used almost every kind.

• Zucchini
• Onion
• Garlic
• Spinach
• Tomatoes
• Asparagus
• Broccoli

Add meat, cheese and to the scramble and you’ll be in heaven!

• bacon
• bacon bits
• ham
• sausage
• leftover meats… steak, pork steaks etc.
• ANY cheese is delish!

Enjoy them with toast! YUM!

The post Easy Fluffy Scrambled Eggs appeared first on Mushki Loves.

This soup hits the spot on a cold spring rainy day, a snowy winter day, or a windy fall day.

Well, I guess any day really is a day for this warm, delicious tomato soup! It is simple to make and the end result is worth each tomato you peel, and the hour it takes to wait for it! Promise! The flavor melds together perfectly.

OK! Let’s make it! This is what you’ll need…

Ingredients:

• Tomatoes
• Leeks
• Onion
• Shallot
• Garlic
• Salt and Pepper
• Chicken Broth
• Cream
• Olive Oil

I used Roma, cherry, and big beef tomatoes.

In a stockpot, boil water and then add the tomatoes to the hot water for a couple of minutes until they crack, add them to cold water until they are cool enough to peel.

In another stockpot or dutch oven, add the olive oil and then the leeks, onion, shallot, and garlic. Saute until tender,

Add the peeled tomatoes to the onion mix and season with salt and pepper. Let cook for 5 minutes.

Add the broth and bring to a boil, then turn to simmer for 30 minutes.

Use an immersion blender, food processor, or blender and puree the ingredients together. Return to stockpot and add the cream and mix. Then simmer for an additional 30 minutes. Adjust seasoning to your liking. If the soup is still a little thin for your liking, simmer an additional 10 minutes.

Top with whatever garnish you would like. Parmesan cheese, croutons, eat with your favorite crackers or a hunk of bread!

Can I use store bought or canned tomatoes?

Yes. Why not!? If you’re in the mood for tomato soup and you don’t have garden tomatoes…then I say do it!

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Tomato Soup

Vine-ripened tomatoes make this garden-fresh soup taste so delicious! Perfect for fall weather when you have lots of tomatoes!

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Ingredients

• 2-1/2 lbs. Tomatoes
• 2 Leaks cleaned & sliced
• 2 Onion Sliced
• 1 Large Shallot Sliced
• Salt
• Pepper
• 5 C. Chicken Broth
• 1 C. Heavy Cream
• 3 Tbsp. Olive oil
• 3 cloves Garlic minced

Instructions

• In a pot of boiling water, blanch the tomatoes for 1 minute and then transfer to cold water and then peel.
• Slice leaks. (They are very sandy) I soak them in water to let the sand fall to the bottom of the container.

  Then slice the onion and shallot and garlic
• In a dutch oven pot, Add the olive oil and the onion, shallot, leeks, garlic. Cook until slightly translucent. Add the peeled tomatoes, salt, and pepper, and cook for 5 minutes. Turn the heat to high and add the chicken broth. Bring to a boil then turn the heat to simmer for 30 minutes.
• Use an immersion blender, food processor, or blender to puree the soup until smooth. Add the heavy cream and simmer over low for 25 minutes. IF still too runny, can simmer an additional 10 minutes.
• Taste and adjust seasoning to your liking.
• Enjoy!

Notes

This recipe was adapted from Brooklyn Farmgirl, Roma Tomato Soup

If you make this soup, please tag me on instagram #stuffmushkiloves or leave a comment and let me know!

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We love pizza at our house, and I usually make homemade dough for our pizza, but when we want a quick dinner, I pick up a frozen dough and it’s just as good a homemade. Add your favorite toppings and enjoy!

What do I need?

• Pizza dough
• Flour
• Shredded Chicken breast
• Mayonaisse-horseradish sauce
• Mozzarella cheese
• Parmesan chesse
• Fresh Spinach
• Red onion
• Grape tomatoes
• Papa Murphys Pizza has a herb and cheese topping you can buy from them and I sprinkle that on the top.

Let’s build it!

I am not a “pizza dough tosser,” watching the pizza makers do it is so amazing, BUT… I’m just a “pizza dough roller” I grab my rolling pin and roll it out! Sprinkle a little flour to your countertop and add a little to your rolling pin too!

Then roll out the dough into a circle shape, or square, until it is the thickness you like it.

Then smother it with your favorite sauce! This pizza was a chicken pizza. The sauce I used is so super simple and so delish.

The AMAZING Sauce:

Oh. My .gosh! When my mother-in-law shared this, I was in awe of how amazing it tastes on pizza. It is almost like an alfredo sauce, but without all the work. SO GOOD!

• 1 c. mayonaisse
• 1 Tbsp. cream horseradish

Smear the dough with this delicious sauce and then add your mozzarella cheese, on top of the cheese generously sprinkle cut grape tomatoes, diced red onion, shredded chicken breast, spinach, parmesan, more mozzarella cheese.

If you like a little more zing that will definitely clear your sinuses then add more horseradish!

Cook in a 425 degree oven for 17-20 minutes.

This is what the end result is. YUM!

Let it sit for a few minutes.

Then dig in! Cut into as big or little as slices as you like! If you don’t like your cheese browned, you can cover it with parchment paper.

What toppings can I use?

Whatever you like. Make it to your liking!

• Canadian Bacon
• Pepperoni
• Chicken
• Hamburger
• Tomatoes
• Onion
• Spinach
• Mushrooms
• Olives
• Peppers

Make it even easier?

Yes! You can buy pre-made pizza crusts from your local grocer. Put your favorite sauce and load with the toppings of your choice! Grab chicken from Costco or Sams Club and use that! Their chicken is so yummy!

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Weeknight Chicken Veggie Pizza

Chicken breast, Grape Tomatoes, Red Onion, Mozzarella & Parmesan Cheese, Special Sauce

Course Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 Pre-made Dough
• 1-1/2 Chicken Breast shredded
• 10-15 Grape Tomatoes sliced into fourths
• 1/2 Red Onion diced
• 3 C. Mozzarella Cheese divided
• 1/4 C. Parmesan Cheese
• Herb and Cheese Sprinkled on top
• 1 C. Mayonnaise
• 1 Tbsp. Creamy Horseradish

Instructions

• Preheat oven to 425°

  Make the sauce, by mixing mayo and horseradish.

  Roll out pizza dough. Smear the dough with the sauce.

  Next, add 1 1-2 cups of mozzarella cheese. layer with chicken, onion, tomato, spinach.

  Add the second layer of 1-1/2 mozzarella cheese, add the 1/4 c. parmesan cheese and then sprinkle with the herb and cheese mixture.

  Bake for 17-20 minutes.

  Let sit a few minutes and ENJOY!

I would love it if you make this pizza to leave a comment or review! Let me know what you think!

The post Weeknight Chicken Veggie Pizza appeared first on Mushki Loves.

Have any of you watched Korean or Thai street food videos? Well, if not, they show you how to make the basic egg fried rice, and you guys… let me tell you, it is so intriguing! I can video hop watching them for hours. I know, a little ridiculous…but inspiring!

I had some leftover ham from Easter dinner that needed to be reinvented, so the idea for this ham fried rice was born.

I needed to put those youtube videos to good use…right?!

I got oohs and ahhs! This rice is so simple and the best part…was kid-approved. My picky little Mr. even gave it a thumbs up, which made this mama heart happy!

This rice can be made with leftover ham, which is what I did, or you can buy ham slices.

Oh, my gosh. YUM!

Ingredients:

• Ham
• Onion
• Celery
• Eggs
• Rice
• Olive Oil

How to cook it.

In a large pan, I use a paella pan, add olive oil to the pan over medium-high heat saute the onion until slightly translucent and the celery is tender about 4-5 minutes. Stir constantly. Warm the chunks of ham through, stir often also. About another 4-5 minutes. When cooked move the ham to the side of the pan to join the veggies. Add the scrambled eggs to the pan. Turn the heat down to medium and then fold them constantly until they are still soft and “fluffy”.

Move the eggs to the side also. Add 2 Tbsp. olive oil and then add the rice. Cook for a couple minutes and then mix it all together.

More like fold it all together.

Then share this pan full of delicious rice with your family and you’ll hear the oohs and ahhs too!

Here’s the truth. I wasn’t even planning on sharing this recipe. So, I only have pictures of the finished product. But, you guys, it was so delish. I had to share it!

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Ham Fried Rice

Steamed jasmine rice, tender chunk of baked ham, scrambled eggs, sauteed diced onion & celery all mixed together to make an amazing fried rice!

Course Main Course, Side Dish

Cuisine Chinese, Japanese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 2 C. Jasmine Rice
• 1 -1/2 C. Ham chopped
• 8 Eggs scrambled
• 1/4 Onion diced
• 2-1/2 Celery Stalks diced
• 1/4 C. Olive Oil
• 2 Tbsp. Olive Oil
• Soy Sauce

Instructions

• Cook rice according to the package directions. I use a rice cooker. (THE BEST INVENTION!)

  Chop the ham into bite-size chunks.

  Dice the celery and onion.

  Crack and beat the 8 eggs.

  In a large pan, I use my paella pan, heat up 1/2 c. olive oil over medium-high heat, then add the celery and onion.

  Cook for the onion and celery for about 4-5 minutes stirring occasionally until the onion is slightly translucent, and celery is softened.

  Move to one side of the pan and add the ham chunks. Cook the ham until heated through, about 4 minutes stirring often. Push to the side of the pan with the onion and celery.

  Next, add the beaten egg mixture and scramble the eggs.

  Move the scrambled eggs to the side with the ham and veggies.

  Lastly, add the 2 Tbsp. olive oil and rice. Cook in the pan for a couple of minutes, then fold the ingredients all together. Drizzle with Soy Sauce.

  ENJOY!

Can I use different ingredients?

Yes! I have seen fried rice with all different kinds of veggies and meats. Use what you have, or what you like!

• peas
• carrots
• corn
• green onion
• celery
• onion
• garlic
• chicken
• pork
• shrimp
• bacon

In fact, my mom has an awesome recipe that I plan to share another time. So, stay tuned. Hers has bacon in it.

Bacon is like butter…everything tastes better when it’s added!

If you make this! I’d love to know…Leave a comment!

The post Ham Fried Rice appeared first on Mushki Loves.

Garlic bread stems from bruschetta, which appeared in Italy around the 15th century, and can be traced back to Ancient Rome.

I love garlic bread. It is comfort food, a childhood favorite. I enjoy making it myself because I can make it as buttery and garlicky as I want.

If you like garlic bread, this recipe is a must! I know I already mentioned how simple this garlic bread is to make, but guys, I can’t emphasize this enough…Try it! I know that it will become your new favorite because of the ease and how yummy it is!

Ingredients:

• French Bread
• Butter
• Garlic
• Salt
• Dried Parsley Flakes (optional)

Buy a loaf of french bread and slice the loaf in half horizontally. If you make always make your own bread or want to…then use it!

In a mixing bowl put 1/2 c.(1 cube) of softened butter. Add salt, garlic powder, dried parsley.

Give it a mix with a spoon or spatula. I just use a regular ole spoon. Nothing fancy here!

Spread the garlic butter equally,but, generously on both sides of the bread. Lay the halves on a cookie sheet and bake in the oven at 400 degrees for 6-10 minutes.

As soon as you hear that timer sound and open the oven door and that garlicky aroma hits you, oh…heaven!

The bread has a crustiness that when you take a bite, there is a crispy crunch, yet the center will be perfectly soft! So good! Now, remember, if you like it a little darker, or crunchier..let it bake a little longer! This is just how my family likes it.

Next, while still warm, slice each half into 5 huge pieces for a total of 10 slices, or slice smaller pieces if you want. You decide!

Serve it with your favorite pasta dish. Or just eat it cause it tastes good, and you’re craving this yumminess!

Try these variations of garlic bread toppings. Mix and match to your taste!

• Add mozzarella cheese to the top of the garlic buttered french bread, for ooey-gooey cheese bread
• Add shredded parmesan cheese to the top of the garlic buttered french bread
• Slice the loaf of bread into slices and then add the garlic butter mixture to each individual piece
• In the butter mixture and real garlic and fresh parsley
• Add 3 Tbsp. Kraft parmesan cheese powder to the butter mixture and spread on the french bread

What bread can I use?

• baguette
• regular white bread
• hot dog buns
• hard rolls

I have tried wheat bread, I’m not a fan. BUT…that doesn’t mean rule it out. If you like wheat bread, by all means, you do you!

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Simply Delicious Garlic Bread

French Bread with a generous garlic butter spread!

Course Appetizer, Side Dish, Snack

Cuisine American, Italian

Keyword Garlic bread

Prep Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 10

Ingredients

• 1/2 C. Butter 1 cube,softened
• 2 Tbsp. Garlic powder
• 1 tsp. salt
• 2 Tbsp. Dried Parsley

Instructions

• Preheat oven to 400°

  In a mixing bowl, add softened butter, then the other seasonings. Stir together. Spread half of the garlic butter on one of the bread halves. Then do the other.

  On a baking sheet, Bake at 400° for 6-10 minutes depending on how dark you like your bread!

At Stuff Mushki Loves, you will always find easy,delicious,tried and true recipes! Ones my family loves and I want to share our loves with all of you! Enjoy!

Other recipes you might enjoy with Garlic Bread

Upside-Down Spaghetti

Meat & Cheese & Veggie Rigatoni

Spaghetti & Meatballs

The post Simply Delicious Garlic Bread appeared first on Mushki Loves.

I was given a neighborhood cookbook by my sister years ago and it has become one of my favorite cookbooks! Do you think, sometimes the best recipes are found in the good old books?

I sure do!

Anyway, this dish is almost lasagna-like, but kinda better because it is easier AND you probably have all the ingredients on hand! Here’s what this recipe entails… In the first layer, you have delicious cream cheese spread right onto the baking dish. Next spaghetti noodles, then your favorite spaghetti sauce mixed with meat mushroom and onion, and then finally the mozzarella cheese tops this yumminess off!

Ingredients:

• 1 lb. hamburger
• 1 lb. mushrooms, sliced
• 1 onion, diced
• 2 jars of your favorite spaghetti sauce
• season salt
• garlic powder
• 1 Tbsp. brown sugar
• 1 pkg. spaghetti noodles, cooked and drained
• 1 pkg, cream cheese
• 2 c. shredded mozzarella cheese
• parmesan cheese (optional)

Add Seasoning to your hamburger before browning, while still slightly pink, add your diced onion and sliced mushrooms. Cook until onions are translucent and mushrooms are soft. Add your sauce and brown sugar and simmer for 20 minutes. Cook pasta according to package directions.

Let’s break it down!

First layer spread your cream cheese into the 9 X 12 pan.

If you want, you can soften your cream cheese before trying to spread it. It doesn’t bother me to smoosh and push it around for a minute! I have tried knives and frosting spreaders, spatulas, but the best thing I have found to spread the cream is a regular metal spoon. Easy Peasy! Plus every little corner gets a piece of cream cheese.

Just plop the cream cheese in around the dish and spread as evenly as you can.

See! It looks good!

Next, take your drained and hot pasta and layer that on top of the cream cheese. You can cut the pasta into smaller pieces by taking a butter knife while it is still in the strainer and just slicing through it in different directions.

Hope that make sence?!

Then add your sauce mixture on top of the spaghetti noodles.

Then add your mozzarella cheese and bake at 350 degrees for about 35-45 minutes until it comes out hot!

Can I use different pasta? What about Sauce?

Yes! The recipes I share are what my sweet family enjoys. Make it to suit your sweet family! Use rigatoni, bow tie, almost any kind!

You can also mix the sauce with the pasta and then put on the layer on the cream cheese, then top with cheese.

This dish has so much flavor and the cream cheese layer really does make it beyond yummy!

Sprinkle with parmesan cheese and enjoy!

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Up-Side Down Spaghetti

Spaghetti layered in a casserole cream cheese, pasta, meaty sauce, with cheese as the final layer

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• 1 lb. Hamburger
• 1 pkg. Spaghetti Noodles
• 1 Onion diced
• 1 lb. Mushrooms sliced
• 1-2 Tbsp. Season Salt
• 1-2 Tbsp. Garlic Powder
• 1 Tbsp. Brown Sugar
• 2 jars Spaghetti Sauce
• 1 pkg. Cheese
• 2 C. Mozzerella Cheese
• Parmesan Cheese (Optional)

Instructions

• Preheat your oven to 350°.

  In a pot begin browning your hamburger. Add your seasonings. Season salt and Garlic Powder. (The above measurements are approximate *** Adjust to taste***)

  When the hamburger is still slightly pink add the diced onion and sliced mushrooms cook until onions are translucent and mushrooms are tender. About 5-6 minutes.

  Add in the sauce. Add 1 Tbsp. brown sugar. Mix.

  In another pot, begin boiling water for your pasta. When ready cook according to package directions.

  Let simmer stirring occasionally for at least 20 minutes until it has heated through.

  TASTE TEST and this is when you will adjust the seasoning, add more garlic or salt. A little at a time.

  In a 9X 12 baking pan spread the package of cream cheese evenly on the bottom.

  When the pasta is done, drain add the layer to the top of the cream cheese.

  Pour the spaghetti meat mixture on top of the spaghetti, spread it evenly.

  Add the mozzarella cheese.

  Bake at 350° for 30-45 minutes until heated through and cheese is bubbly and melted.

  Let sit for about 10 minutes.

  ENJOY!

Notes

Another option is to mix the pasta and the spaghetti sauce together before adding it to the pan and then it is already mixed!  Both ways are delicious!

If you make this, I would love to know! Leave comment or Share a pic and tag #stuffmsuhkiloves on instagram!

You might like these easy and delicious weeknight meals! Two of these recipes are oldies, but goodies!

Creamy Hamburger Beef Stroganoff

Chinese Noodle Casserole

Tuna Casserole

The post Up-Side Down Spaghetti appeared first on Mushki Loves.

I’ve shared this recipe before with some cookie recipes, but I decided this frosting deserves its own TAH-DAH!

First thing first. Do you know?

What is the difference between frosting and icing? Frosting is thick, fluffy and definitely creamy! It can be used to coat the outside and inner layers of a cake top, sugar cookies or cupcakes.  Icing is thinner and glossier than frosting and can be used as a glaze or for detailed decorating. Makes sense right?!

I usually make cakes and such for birthdays at our house. This buttercream frosting has become a family favorite and now…we can’t eat the stuff you buy at the store. We are all frosting snobs!

Don’t you just want to stick your finger into this fluffy creaminess and give it a try? Me too. I did! Gotta make sure it tastes good!

INGREDIENTS

• Butter
• Crisco (original)
• 2 lbs. Powdered Sugar
• 1 tsp. Vanilla Extract
• 1 tsp. Almond Extract
• Pinch of salt
• 3/4- 1 C. Whipping Cream

The recipe below will tell you exactly how to mix it! Color the frosting with food coloring and add whatever sprinkles you want, and they become festive!

The last time I made this frosting was a Christmas for my Brown Butter Cookie Bars. I cut one square out and heaped frosting on this piece. Honestly, we didn’t eat this one. Had to showcase the frosting! But it sure looks yum!

This is the kind of frosting that gets this ever slight crust, and when you bite into it, it is just pure creamy, melty goodness! So, the great thing is these can sit out on a cute plate for a few hours and still be yummy!

I don’t leave them out overnight. If they don’t get eaten up, I put them in an air tight container and pop them into the fridge and then when anyone wants one they just pull it out and eat it.

CAN I FREEZE THE FROSTING?

YES! And it will taste like you just made it! I put it into a rubber-maid container and then use saran wrap and press it into the top of the frosting so that no air can get in. Then freeze. Maybe up to two weeks. You can do the same thing with the cookies. Wrap each one individually and store in a gallon ziploc bag.

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Crusting Vanilla -Almond Buttercream

Delicious Vanilla-Almond Frosting

Course Dessert

Cuisine American

Keyword Almond, Buttercream, Buttercream Frosting, Frosting, Vanilla Buttercream, Vanilla Frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kirsten Giles

Ingredients

• 2 pounds powdered confectioners sugar
• 1/2 c butter
• 1/2 c shortening
• 1 tsp. vanilla extract
• 1 tsp almond extract
• pinch salt
• 3/4-1 c whipping cream

Instructions

• Cream butter and shortening for 2-4 minutes until it is a light yellow color

  Add vanilla and almond extract

  Add powder sugar

  Slowly add in the whipping cream

  Mix for 3-4 minutes

  Variation:

  You can use all butter for this recipe by replacing the shortening. Also, you can replace the whipping cream with whole milk, or 2% milk.

  Recipe adapted from I am Baker

I hope you and your family or whoever you make this for loves it as much as we do!

OTHER RECIPES YOU MIGHT ENJOY!

Easy Almond Sugar Cookies

Browned Butter Sugar Cookie Bars

Rose Birthday Cake

The post Vanilla-Almond Crusting Buttercream appeared first on Mushki Loves.

We LOVE to camp. This last summer we have spent a lot of time in the mountains, I can tell you it is so good for the soul! Sleeping outdoors next to a stream and being in the fresh air is so amazing!

I don’t know about you, I think eating in the mountains… oh. my. wonderful. Is it me or do you fellow campers think that when you’re camping the food just tastes better too!?

I’m telling you…the mountains…the best!

Anyway, after getting home from camping I usually have a cooler with some thawed out food that has to be cooked. I am a over packer. (is that even a word?) I ALWAYS plan a menu, but take extra, I mean heck, what if we get stranded in the mountains, I definitely don’t want to starve!

This particular trip I had, bacon and chicken that needed to be cooked, brie and grape tomatoes that had to be eaten….so this yumminess was invented!

First let’s talk bacon!

Bacon In The Oven

This isn’t something I invented, but whoever did, seriously genious! It is the only way I cook bacon at home. It’s super easy and no greasy, splattery mess. So much better than doing it on the stovetop.

Put slices of bacon on a cookie sheet lined with parchment paper or foil. OR put a cooling rack on the cookie sheet and bacon on top and it wont bake in it’s own grease. I just do foil or parchement paper because it’s easier cleanup.

Put the bacon in the cold oven on 400 degrees. Bake for 20 minutes. Longer if you like your bacon more crisp. If you use the parchment paper or foil, drain bacon on a plate that has papertowel to absorb the grease. That’s it!

Ingredients

• 1 box bow tie pasta
• round of brie
• 2 handfuls of grape tomatoes, sliced
• 1 white onion,diced/sliced
• 2 cloves garlic, diced
• 1/4 c. olive oil
• 6 slices bacon
• 2 chicken breasts

Brie, couple handfuls of the tomatoes that have become a little wrinkled (but that doesn’t matter they softened and blended amazingly!) freshly diced garlic cloves, diced/sliced onion and olive oil.

While bacon is in the oven, boil your pasta. Slice your chicken breast and in a little olive oil cook your chicken. Add some salt and pepper to taste.

Then I cut the waxy part off the brie and just pinched it with my fingers instead of cutting it. (Its easier with a soft cheese.) Cut the grape tomatoes in half.

In a heated pan, I use a paella pan, which is the best! Add the olive oil, garlic, and onion. Cook over med, high heat, the garlic and onion flavor the olive oil which is the “sauce” be sure you DO NOT burn it.

Next add boiled pasta. Completely coat the pasta in the sauce.

Add in brie cheese. Stir.

You should have cheesy coated pasta. YUM!

When the bacon is finished, cut it into bite size pieces and add it to the pasta along with the tomato and chicken.

AND this is the end result.

Heat through and enjoy!

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Loaded Brie Pasta

Brie, chicken, bacon, grape tomatoes with sauteed onion and, garlic-infused olive oil tossed into perfectly cooked bow tie pasta.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword Bacon, Brie Cheese, Pasta Dish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Kirsten Giles

Ingredients

• 1 box Bow tie Pasta
• 1/4 C. Olive Oil
• 1 round Brie Cheese
• 2 cloves Garlic, diced
• 1/2 Onion, diced or sliced
• 2 hand fulls Grape tomatoes
• Salt and Pepper to taste
• 2 Chicken Breasts, cut into bite-size pieces
• 6 slices Bacon

Instructions

• Heat oven to 400° on a foil-lined cookie sheet lay out the slices of bacon. Bake for 20 minutes. If you like it crispy bake longer.
• Cut chicken into bite-size pieces. Cook in a pan until no longer pink in the center. Approximately 10 minutes.
• Boil pasta according to package directions
• In a pan separate pan, add olive oil and garlic. Cook on low heat stirring the garlic so it infuses the oil. Be sure to watch it closely for approximately 3-4 minutes. Add in diced onion. cook until slightly translucent.
• Cut the Grape tomatoes in half.

  Chunk up the brie. I remove the rind, so it's just the soft center.

  Drain the water from the pasta and then add it to the garlic oil, onion in the pan.

  Add the chunks of Brie cheese to the pasta. Mix.
• Add Bacon that has been drained and cut into bite-size pieces to the pasta along with the chicken and the tomatoes.
• Gently mix so the tomatoes don't turn to mush.
• ENJOY!

here are some other dishes made in the paella pan you might enjoy!

Easy Delicious Paella

Grandpa Nielson’s Camping Beans

Bacon and Beans

The post Loaded Brie Pasta appeared first on Mushki Loves.

Oh my goodness! These cookies are so good…you will eat them hot, cooled or even frozen!

Okay, well maybe not frozen, but this is the kind of cookie you want to keep a”stash on hand!”

One recipe makes 9 HUGE cookies.

I know. You’re thinking only nine, 9 cookies?

You can double or triple the recipe and make as many as you need, OR if you’d like, just make smaller cookies!

AND BONUS…the cookie dough and cookies both freeze beautifully!

What ingredients do I need?

You will have most things hanging out in your pantry, that is what is so great.

• Flour
• Butter
• Sugar
• Light Brown Sugar
• Vanilla
• Egg
• Baking Soda
• Chocolate Chips
• Salt

Cream the butter, sugars, egg, vanilla together. Then in a separate bowl mix, the dry ingredients together. Then combine the two. Add the chocolate chips, and EAT!

Okay, mot really…

I mean, if you want to, I won’t stop you…

Definitely taste test! I did, oh. my. yumminess!

Bake at 350 degrees for 10-11 minutes.

The most important thing is you do not want to bake them any longer! I can not emphasize this enough..trust me…this is the secret to soft goodness!

They will maybe even look a little doughy, BUT should have a slightly golden hue.

Let them rest on the cookie sheet until they firm up. I just leave mine on until the next batch is ready to come out, so about 10 minutes.

Then Eat! For real this time!

They will still be slightly warm, add a scoop of vanilla ice cream or wait for them to cool and sandwich it between two cookies!

Yummmmm!

Print

Soft Chocolate Chip Cookies

Dense, Buttery, Chocolate-y Goodness

Course Dessert

Cuisine American

Keyword Big Chocolate Chip Cookies, Chocolate Chip Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9

Author Kirsten Giles

Ingredients

• 8 Tbsp. Butter 1 cube
• 1/2 C. White Sugar
• 1/4 C. Light Brown Sugar
• 1 tsp. Vanilla
• 1 Egg
• 1-1/2 C. All Purpose Flour
• 1/2 tsp. baking Soda
• 3/4 c Chocolate Chips

Instructions

• Preheat the oven to 350°. Microwave the butter for 40 seconds. It should be melted, but not hot.

  Mix the butter and sugar together until creamy. Add the vanilla and egg, just until incorporated

  Add the flour, baking soda and salt. Mix until crumbles form.

  Add the chocolate chips and stir in with a wooden spoon.

  Use a 1/4 c. to measure the cookies. You will get 9 huge cookies! P

  Place on a parchment paper lined cookie sheet.

  Bake for 11 minutes. NO LONGER. They will still look doughy, and puffy. They should be barely golden.

  Let them cool for 30 minutes. They will turn into dense, soft butter-yness!

Notes

I doubled this recipe and to get the crumble dough, I ended up adding about 1/2 c. more flour.

This recipe is adapted from; a pinch of yum!

I would love to know if you make these! Leave me a comment!

The post Soft Chocolate Chip Cookies appeared first on Mushki Loves.