Mean Monster Cookies!

I have had the BIGGEST sweet tooth lately, I can't seem to get enough chocolate, peanut butter, nutella and so on and so on.  I am always making cookies and today I wanted to make Monster Cookies! I discovered these when I was pregnant with my son, I had been craving oatmeal raisin cookies so terribly, and so a friend of mine found these cookies that are oatmeal PLUS everything else I love! They are so easy and their base is a simple chocolate chip cookie. Make these for a party, or just because. I do! Here ya go!

Mean Chunky Monster Cookies
 You will need:

1 stick, unsalted butter, melted
3/4 sugar
3/4 brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup instant oatmeal
1/2 cup m&ms
1/4 creamy peanut butter
2 1/4 cup all purpose flour
1 tsp baking soda
dash of cinnamon, about 1/4 tsp

Directions:
Preheat oven to 375.  In a large bowl cream together butter, sugar, brown sugar and vanilla. Add eggs, one at a time. Add peanut butter, mix just until blended.  In a separate bowl fluff together flour, baking soda, salt, and cinnamon. Gradually add in dry to wet. Add m&ms and oatmeal. At this point the dough becomes really stiff, I transition from my mixer to mixing with a wooden spoon. On a greased pan, or parchment paper lined pan drop cookies by the spoon full. You want these to be in the bigger side, and they only spread a little bit. Bake for 9 minutes...no more. Take out and let cool before removing from the pan. Enjoy!!

These are so good. This is also a kid friendly recipe, fun and colorful, they can help too! I am looking forward to when my son is big enough to help me bake his favorite cookies!!

Beer Me!! Beef Stew and Beer Biscuits

Hey y'all, hope everyone is having a good Cyber Monday!!!  Life is so good around the Moseley house, stereo is up and the kitchen is smelling wonderful. Nothing new really, ha ha.  Don't you hate when you forget to lay something out to thaw for dinner?! I am notorious for this...but I always seem to throw something together, last minute. Last night was "Grab and Growl" night. "Grab and Growl" is a term I coined from my mother-in-law. When Chase and I were just dating we showed up at her house for dinner and asked what was cooking, she simply replied "Grab and Growl!!" as she was pulling multiple, mismatched Tupperware containers out of her fridge! So, its when you make a plate from left overs, and in her house you have to move quick (grab) because there are LOTS of mouths to feed...it gets vicious (growl).  I've gotten sidetracked, because of "Grab and Growl" last night, I forgot to lay something out. It's getting close to grocery time and so I needed to clean out my crisper drawer.  I know what you're thinking, you're thinking I have gooey, slimy veges...no, actually that drawer gets cleaned out about once a week so technically everything is still fresh! I usually create beef stew out of left overs, and I had a few things that need to be eaten. Mushrooms, celery, an onion and a bag of frozen peas that's on the verge of freezer burn! Also, two open containers of beef and chicken broth. Sometimes, if you just open all your cabinets and your fridge you will find all the elements for a good meal; you just have to LOOK!  We always have beer in our house. Beer is always a good compliment to food whether you add it or enjoy it on the side. I love cooking with it. To me, it always gives food such a rustic flavor. Try it, get creative! Here is TODAY'S beef stew, use this as your go to recipe or create your own! I just tasted this one and my legs got gooey...can't wait to sit down and enjoy a HUGE bowl!

Beef Stew with Beer and Mushrooms

You will need:

celery, chopped (include the leaves, they make GREAT flavor, I always save the leaves)
baby carrots, whole
mushrooms, sliced
1 onion, diced
1 can of tomatoes
1 can beef broth
1 can chicken broth
garlic
thyme
onion soup mix (I use Liptons, low sodium)
stew meat, about 1 lb, un-cooked
parsley
1 bottle of beer (I am a Miller Light girl)

Sweet Beer Biscuits

You will need:

2 cups Self-rising flour (it has to be self rising)
1/4 cup sugar
2 tbsp unsalted butter, melted
1 bottle of beer

Directions:
In a large stockpot, or crock pot combine beef, vegetables, garlic and can of tomatoes. Add broth and beer, if you think you would still like a little more liquid add some water.  Stir in onion soup mix. Cover and set to low. (I add a little kosher salt, but when cooking with store bought broth be cautious of the salt content. Taste and see. Smell and Taste! Always use your senses when cooking. I smell ALOT when I cook, that's how I determine seasoning.) Cook all day..it will be ready in about 5 hours, but I cook mine until Chase comes home.

For the beer biscuits, preheat oven to 375. In a large bowl mix together your flour and sugar. Pour in beer and melted butter. It will fizz up, and that's okay. Mix together with a whisk until, its fluffy looking.  Pour into a GREASED muffin pan. Cook about 15-20, depending on oven. The last 3 minutes of cooking, broil them to brown the tops. Drizzle with some melted butter and ENJOY!!!

Bon Appetit.

Pulled Pork BBQ Sliders

Happy Saturday!  Hope everyone is recovering from all their Black Friday shopping, I heard it was serious war fare this year.  I had planned on making Turkey Pot Pie with our turkey leftovers, but I came home last night from being out all day and my adorable husband had eaten every last bit....but I don't mind. So tonight instead we are having pulled pork sliders! These are cute little sandwiches I originally came up with after I had leftover pork roast.  So this is a great for using up left over roast.  I cooked the pork butt in the crockpot, with apples and a little salt and pepper. My BBQ sauce is so easy too, and you can pretty much make it any kind you like, I prefer lots of vinegar and sugar. Some like a smokey taste. I will give the two different variations. Here ya go....

Pulled Pork BBQ Sliders with Brown Sugar BBQ Sauce

You will need:

2-2.5 lb Pork Loin or Butt Roast
3 Granny Smith Apples, quartered
Kosher Salt

1 package Hawaiian Sweet Rolls

1 1/2 cups Ketchup
1/2 cup brown sugar
1 tbsp apple cider vinegar
2 tbsp apple juice (optional)
1/2 tsp cumin (optional for a smokey flavor)

Directions:
Remove string from roast, and rinse well.

Cook pork surround meat with apples, and salt on low for 6-8 hours. No need to add extra liquid.  At the end of the cooking time, remove pork from crock pot, shred with a fork, return to crock pot. In the meantime, in a small to medium sauce pot cook on low ketchup, brown sugar, vinegar, juice, and cumin.  Stirring until a rich maroon color is reached. Pour over shredded pork. The Hawaiian rolls are optional, I like mine toasted, so separate rolls and slice in half. On a baking sheet turn insides up and broil just until golden brown. Serve with coleslaw or my husbands favorite mac and cheese!! Enjoy!

Happy Thanksgiving!

I hope all of you had an amazing Thanksgiving and are all laying around unable to move! I had to put on my leggings a.k.a stretchy pants!! lol My Thanksgiving was wonderful!! I made my very first roasted turkey ever!! I brined it, which is something I have never done.  I made my very first corn bread stuffing, with apples and cranberries, and sweet potato casserole with bacon!!!!!!!!! Yes...bacon.  It was all so good. My Aunt Nakita made her famous pumpkin roll, and mom, her famous cranberry salad. Mom also tried a new recipe, an apple cranberry pie! Stupendous.
    The morning started off with my "Overnight French Toast" and coffee of course.  Then I started on the stuffing, and sweet potatoes. I started the turkey this afternoon (our thanksgiving meal is usually our evening meal), for this I brined it the day before, and made a compound butter of fresh rosemary, thyme and sage, covered the entire birdy with the goodness, threw her in the oven and headed for a NAP! MMMhmmm. This evening ended with a game of Mad Gab with some of my favorite people! Ugh, so many things to be thankful for, its almost over whelming! For this evenings blog, I am posting a few pictures that I took but posting no recipes....I will list our menu and recipes will be given upon request! So I can email you the recipe. just leave me your email address and the recipe you would like!...these would be perfect for Christmas!!! Happy Thanksgiving, and I hope you all enjoy the rest of your weekend.

Curvy Girl Thanksgiving Day Menu:

Overnight Sourdough French Toast

Brined and Roasted Turkey Breast
Rosemary Thyme Compound Butter
Cranberry Apple Dressing
Sweet Potato and Bacon Casserole
Steamed Mustard Greens

Mommas Cranberry Salad
Aunt Kitas Pumpkin Roll
Mommas Cranberry Apple Pie

Overnight French Toast

whats left of moms Apple Cranberry Pie

Apple Cranberry Dressing

Brined/Roasted Turkey Breast with Compound Butter

Yummy, Kale and Lentil Soup with Smoked Sausage

Good evening!  Its a quiet night at our house, which is a rare thing.  Ive been craving green stuff, and I wanted to cook with some kale. It's been super chilly out and so soup sounded so good!! I guessed at this and it turned out so good, and clean tasting. I added some mushrooms and white potatoes. I made it in the crock pot, just threw it all together and went on with my day! Here ya go!!

Kale and Lentil Soup with Smoked Sausage

You will need:
1 cup lentils
2 cups sliced mushrooms
5 small, white potatoes, quartered
2 cups beef broth
1 bunch kale
fresh or dry thyme (1 tsp)
s/p
1 tsp minced garlic
1 lb smoked sausage, cut up
3 cups water

Directions:
Wash and separate kale. Cut down stalk and then rotate to cut into strips. Make sure it is bite size. Add lentils, kale, sliced mushrooms, potatoes and seasonings to crock pot or stock pot. Add broth and water. Cook on low for 4-6 hours. During last hour of cooking add sausage. Serve with crusty bread. Enjoy!!

Cream Cheese Banana Nut Muffins

Okay, my first attempt at this post got deleted, BY ACCIDENT by my sons little toy car and his excitement for life. He is a bit of a spaz like me, so he comes by it honestly.  So round two...I am hosting Thanksgiving at my house this year, and in our family holiday dinners last all day! Like a good hostess, I will need hot coffee and snacks.  I was playing with my food this morning, writing little notes in my notebook I keep next to my stove, and came up with these yummy little muffins. Rich with flavor but not too sweet.  The cream cheese adds fluff and smoothness to it.  These were easy and the recipe makes quite a bit, so bake some and take them to your relatives house. They will make a good snack while you are waiting on dinner to be ready! Here ya go....

Cream Cheese Banana Nut Muffins
 You will need:
1/4 cup softened, unsalted butter
1/4 cup unsweetened apple sauce
1 package cream cheese, softened
2 cups white sugar
2 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 ripened bananas, smashed
1 cup walnuts
1/2 tsp vanilla extract

Directions:
 Preheat oven to 350, grease a large muffin pan.  In a large bowl beat together cream cheese and butter until fluffy.  Gradually add sugar, beating just until mixed.  Add in eggs one at a time, beat just until mixed. In a separate bowl, fluff with a fork, flour, baking powder, baking soda, and salt. Gradually add dry mixture to wet, in three parts, scraping sides of large bowl if needed.  Add vanilla extract and fold in walnuts. Batter will be thick. Scoop out into muffin tins. Bake 22 minutes and let cool. Great with fruit salad or coffee! Enjoy!

Bon Appetit

Greens?! For Turkey Day?!?!...YES!

I hope everyone had a great weekend!! I did, but I am happy for a fresh start to a new week.  Today is my relax/do laundry/clean day! Maybe a trip to Sam's will happen too! lol Last night we had Sunday Dinner at my moms, I don't know if any of you have those, but I don't think they happen nearly enough at our house.  I cooked fried chicken, smashed potatoes and MUSTARD GREENS!!! YUMMMM.  I know they look awful, but its a different taste and VERY complimentary to comfort food. What better day for comfort food than Thanksgiving!  I didn't get a chance to get a picture of the green before I cut them up, but sometimes they come in a GIANT bag already cut up.  If you can only find them in a bunch that's okay too.  Collard greens are good too and cook the exact same way, and they are a little sweeter. Okay...try it....enjoy!

Steamed Collard's

You will need:
1 Large bag of greens, (the bag will shrink to half after its cooked)
1 lbs bacon
I large yellow onion
1 tbsp white vinegar
1/4 vegetable broth or chicken broth

Directions:
If you bought your greens in a bunch, start by rinsing them VERY WELL.  Your going to remove leaf from stalk and roll like a cigar. Cut into strips. I like to cut up a little bit of the stalk and steam it as well, but its optional.

 Meanwhile, in a large pot or stock pot, cook bacon until all fat is rendered and back in cooked. Slice yellow onion into strips, and add to pot on top of bacon.  Cook until soft, add broth. Add greens to pot, sprinkle with a little salt and vinegar. Cover and cook tossing occasionally.  The greens will cook down. They are done when they are bright green and tender, NOT MUSHY. Test them, if you are happy with the texture pull them, if not cook a little longer. Enjoy!!

Surprise Birthday Weekend!

Good evening, I know it is late and most of you will probably read this over your morning coffee..that's what I like to imagine anyway...and wondering WHERE THE HECK HAS SHE BEEN?! Well, my mamma's birthday was Friday and I decided it was going to last all weekend. For me it actually started three weeks ago when I started planning her "Surprise Birthday Brunch", and let me tell you it was stressful! The whole time I was sure she knew, but in the end it was perfect and she truly was surprised!!! 
   We have a tradition between the two of us, that every year on my birthday I get my favorite cake for breakfast. She has done this since as long as I can remember. My favorite cake being Red Velvet, but that's for another blog, another time.  This time it was about her, and her favorite is Carrot Cake.  Yuck, right!? But it's her favorite, and every year she asked me to bake one for her and I don't :( .  So this year I was going to...and I did. Now this is a variation on a recipe I found online, I used it as a guideline.  I changed two ingredients to make it my own...I was intimidated at first I will admit, by the amount of ingredients. In the end it was very simple, and fast and GOOD!!! I usually DO NOT like Carrot Cake, but this was sooo good!!! I also threw together an icing for it, creamy and sweet. So here is the recipe for the Carrot Cake Cupcakes and what I have lovingly named "The Most Perfect Icing...My Husband Would "Eat it out of the Garbage" Good Icing!" hahaha Enjoy.....

Carrot Cake Cupcake's For Mom

You will need:

2 eggs, lightly beaten and room temp.
1 1/8 cups sugar
1/3 brown sugar, packed
1/2 cup apple sauce, unsweetend (always a good substitute for vegetable oil in baking! its better for you!)
1 tsp. vanilla extract
2 cups grated carrots (I bought shredded carrots and threw them in my food processor, you could also use a blender)
1/2 cup mandrian oranges, drained and crushed
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 ground cinnamon
1/2 nutmeg
1/4 ground ginger
1 cup walnuts
(dont be intimidated! you can do it!)

Directions:

Preheat oven to 350.  In a large bowl blend together beaten eggs, sugar, brown sugar.  When blended well add apple sauce and vanilla. Fold in carrots and mandrin oranges. In a separate bowl, fluff with fork, all dry ingredients. Gradually add dry mixture to wet mixture, making sure not to over mix, this will make sure it stays fluffy.  Fold in walnuts. Using an ice cream scoop or 1/3 measuring cup, fill GREASED paper cups with cake batter. Only filling cups up half way. Bake 18 minutes. Let cool completely before icing. Enjoy.

Most Amazing Icing Ever
(Note: This recipe uses REAL vanilla beans, with can be found in the spice aisle of your local grocery store, they are not cheap. I got two vanilla beans for $7.00!!! However, this recipe only uses half the beans from ONE pod! So it doesnt take much. Invest, they keep well in the fridge and always add great flavor to recipes! YOU DO NOT HAVE TO USE THE BEAN EITHER, IT STILL TASTE AMAZING)

You will need:

Philadelphia Cream Cheese, 2 packs softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 tbsp melted butter
1/4 tsp vanilla beans (optional)

With mixer or whisk, mix together all ingredients. Slice open vanilla bean down center, opening up and exposing the inside of the bean. Holding knife flat to bean, gently scrape knife along bean. The blade will gather the beans, it kinda looks like dirt. Scrape beans off into mixure and fold in.  Spread on top of cooled cupcakes, or pipe on with a piping bag and tip of your choice. I used a large starburst tip. Holding bag upright, I started on the outside of cake, slowly, with medium pressure, working my way around towards center. Adding a slight burst of pressure in the center, to form the pretty flower like shape. Garnish with some chopped walnuts and a sprinkle of cinnamon!

*I havent tried this but it popped into my head, to add a little zing to this icing, you could try adding a scoop of sour cream to mixture! Try it and let me know what you think!!!

It's an Apple Pie kinda day!

Happy Thursday!!! With this being the final stretch to turkey day I thought I would share my AMAZING apple pie recipe!!  I usually do not like apple pie...but I will make mine any day! This one is easy, peasy! It calls for Granny Smith apples, which tend to be a little tart, but when tossed with cinnamon and sugar, become syrupy and sweet! Usually I buy my crust, Pillsbury Crust, the one that comes already made in the box! Ha ha. But for all my loyal readers, I challenged myself and made a homemade butter crust.  Most crust are made with lard, and I have never been successful with that kind. Butter crust is made with whole butter, and comes out golden and flaky. Here is the recipe for the crust, try it of course! But don't be ashamed to buy the box stuff either, this is supposed to be fun! Don't make it a chore....I do it all the time ;)

You will need:

2 1/4 cup all purpose flour
1/2 tsp salt
2 sticks whole butter, cut into cubes and chilled
1/2 cup of ice water

Directions:

In a large bowl, combine flour and salt (fluff with a fork).  Cut in butter, a few cubes at a time, I like to mash it all together with my hands. Do this until all butter in incorporated and mixture resembles large crumbles.  Gradually add water and mix. Mix until mixture comes together into a ball wrap in plastic wrap. Chill in ice box up to 4 hours! or place in freezer for 45 minutes!

Cut into two pieces. Roll out one piece big enough to hang over the sides of the pie plate. Heat over to 375, par-bake crust for about 25 minutes. Remove from oven.

Apple Filling, You will need:

5-7 Granny Smith apples, peeled, cored and sliced, thinly (I use an "apple-corer-slicer" you can slice them with a knife, don't push yourself to get them paper thin. Just as thin as you can get them)
1/4 cup cinnamon
1/2 sugar
1/4 cup brown sugar
about 5 slices of butter
apple juice or apple cider


Directions:

With all your apple slices in a large bowl, toss them with half of your cinnamon and half of your sugar.  When coated, layer apple slices in par-baked pie crust, in a circular fashion. When all apples are layered neatly, sprinkle remaining cinnamon and sugar over mixture. Crumble brown sugar over pie and place slices of butter around the top of the pie.  Drizzle apple juice over pie, and cover with top crust.  Be sure and poke holes to vent, I usually use a fork.  Bake in a 375 degree oven for 1 hour! After baking remove from oven and let cool for about 20-30 minutes, it will be hard, but try and resist!

This will change the way you think about apple pie. The best part is when you cut it AFTER IT HAS COOLED, the apples in the pie are so pretty, they are layered, and the syrup from the brown sugar makes it gooey. It plates beautifully! Enjoy....

Bon Appetit

Simply Tradtional

Ok, I have never met anyone who doesn't like Italian food!! Well in our house, the makings for any Italian dish are a staple item. Chase and I have promised each other, that as soon as we both retire we are going to go to Italy and eat our way through the entire country!!! We have spaghetti night once a week...sometimes its a regular bolognaise sauce, and sometimes I make homemade meatballs.  Occasionally, I will make my sauce, it takes all day....but tonight the star of the show was the meatball! This is a very simple, very fast recipe for a traditional meatball.  Some think you have to bake your meatballs in the oven, but really you should poach them (cook them in liquid)! Here is how...there are some different things you can do, I will list some of the different ideas at the end! Enjoy.....


You will need:
1 1/2 lbs Italian Sausage (depending on how many, I always want leftovers so I make more)
1/3 cup heavy whipping cream
1/4 cup bread crumbs
2 tsp minced garlic
2 tsp chopped parsley
s/p
1 tsp olive oil

Directions:
Combine all ingredients in a large bowl, its preferred that you mash all ingredients together with your hands! Its more fun.

It is best that the mixture stay a little on the wet side, the cream helps it stay moist while cooking and it gives it a richer flavor.

After mixture is mixed thoroughly, form into meatballs. A little smaller than palm size is best.  Drop meatballs into a simmering pot of spaghetti sauce, the sauce does not have to cover the meatballs but it should come up the sides a least half way.  Turn heat up to med/high cover and let simmer for about 30 minutes. Gently move meatballs around with a spoon so the sauce doesn't burn.
Remove from burner and let stand 15 minutes covered. Serve over noodles!!

Here are some things I like to do different sometimes....

Add a dash a cayenne to the mixture to make them spicy.
Form the meat around pieces of fresh mozzarella
Add parmesan cheese to mixture.
a little splash of white wine, is also awesome! Dont forget to treat yourself too!
Bon Appetit