Stuffed Buffalo Chicken

Quick and easy. Thank you My Fridge Food

1 lbs. boneless chicken breast
black pepper
1/4 cup mozzarella cheese, shredded,divided
1 tsp. butter
1/4 cup Franks Hot Sauce
1/4 tsp. celery salt

• Preheat oven to 375 degrees, 
• Spray a baking dish with cooking spray
• Butterfly your chicken, by cutting it horizontally. 
• Do not cut all the way through. 
• Sprinkle the inside of the chicken with pepper. 
• Evenly top the the chicken with cheese and fold over the chicken to close it. 
• It should look like the chicken breast before you cut it.
• In a microwave safe bowl, melt the butter for 8 seconds. 
• Stir in hot sauce and celery salt.
• Add the chicken to the dish and drizzle the hot sauce over the top. 
• Place it in the oven for about 35 minutes or until no longer pink inside

Cranberry and White Chocolate Cookies

Soft, thick, and puffy white chocolate chip cranberry cookies

3/4 cup unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries

• Beat the butter for 1 minute  until completely smooth and creamy. 
• Add the brown sugar and granulated sugar and mix until fluffy and light in color. 
• Beat in egg and vanilla. 
• Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. 
• Slowly mix into the wet ingredients until combined. The dough will be quite thick. 
• Add the white chocolate chips and dried cranberries  
• Mix until evenly disbursed. 
• Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours  
• Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes
• Preheat oven to 350F. 
• Line two large baking sheets with parchment paper or silicone baking mats. 
• Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. 
• Scoop about 1 Tablespoon of dough and roll into balls. 
• Place 10 - 12 on each baking sheet. 
• Bake in batches for 8-10 minutes, until barely golden brown around the edges. 
• They will look extremely soft when you remove them from the oven. 
• Allow to cool for 5 minutes on the cookie sheet. 
• If the cookies are too puffy, try gently pressing down on them with the back of a spoon. 
• They will slightly deflate as you let them cool. 
• Transfer to cooling rack to cool completely.

Make ahead tip: 
Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before rolling into balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling

Oatmeal cranberry cookies filled with sweet white chocolate buttercream frosting. Add these cookies to your holiday baking list! Thank you Two Peas and their Pod

1 1/4 cups all-purpose flour

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups old fashioned oats
1 cup of dried cranberries

For the White Chocolate Buttercream:
2 cups white chocolate chips
1 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon. 
• Set aside.
• Using a mixer, beat the butter and sugars together until smooth and creamy. 
• Mix in the egg and vanilla. 
• Slowly add the dry ingredients. 
• Mix until just combined. 
• Stir in the oats and dried cranberries.
• Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. 
• Bake for 10 minutes or until light golden brown. 
• Let cookies cool on the baking sheet for two minutes. 
• Transfer to a cooling rack and cool completely. 
• While the cookies are cooling, make the white chocolate buttercream. 
• Place white chocolate chips in a microwave-safe bowl 
• Heat in 30-second intervals until chips begin to melt, about 1 minute. 
• Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. 
• Stir until chocolate is smooth and no more lumps remain. 
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. 
• Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy.
• Slowly beat in remaining powdered sugar until smooth 
• If frosting is too stiff, add in a little more milk.
• To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one cookie. 
• Top with another cookie. 
• Continue making sandwich cookies. 
• Store cookies in an air-tight container at room temperature.

Note-you may have extra buttercream, depending on how much you add between each cookie. You can keep the leftover buttercream in the fridge for up to a week.

Homemade Apple Pie Spice

As we head into Fall baking, there is no need to spend $2-$3 on a store bought jar of Apple Pie Spice, when you probably  have the 4 ingredients in your kitchen! Thank you $5 Dinners 

1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
1/2 tsp ground cloves
Dash of cardamom (optional)

• Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for apple pie spice.
• Store in a dry place, up to 6 months.

Easy Peasy Pumpkin Spice Latte

Just how simple is this? Too easy for a recipe...but I was asked. Plus it is rather delicious. Thank you A Joyfully Mad Kitchen

4-6 cups of brewed coffee (espresso roast or dark roast)
International Delight Pumpkin Pie Spice Creamer
Whipped Cream
Pumpkin Pie Spice

• Brew coffee per instructions on bag
• Place coffee in fridge for an hour if you’re making an iced coffee
• Pour coffee over cup of ice above 3/4 of the way
• Fill the rest of the cup with International Delight Pumpkin Pie Spice Creamer
• Top with whipped cream and pumpkin pie spice

Mini Pineapple Upside Down Cakes

A fun twist on the traditional cake... amd only 184 calories each. Thank you The Comfort of Cooking

Nonstick cooking spray
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 large eggs
1/3 cup vegetable oil
2/3 cup packed brown sugar
1/3 cup butter, melted
12 maraschino cherries

• Preheat oven to 350 degrees F. 
• Spray the cups of a standard-sized 12-cup muffin tin with nonstick cooking spray. (Do not use paper muffin cup liners.)
• Drain cans of pineapple into a measuring cup reserving 1 1/4 cups of pineapple juice.
• In a large mixing bowl, combine cake mix, eggs, oil and pineapple juice. 
• Mix well.
• In a separate small bowl mix brown sugar and butter. 
• Spoon 1/2 Tbsp. into each muffin cup. 
• Press one pineapple ring to fit inside each muffin cup. 
• Press a maraschino cherry into the center of the pineapple. 
• Spoon cake batter over top, filling each cup 2/3 full.
• Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. 
• Immediately invert onto wire racks to cool.

Skillet Pork Chops With Mushroom Gravy

Filling, pretty healthy, veggie-packed and delicious. Thank you 12 Tomatoes

4 boneless pork chops
1 pound crimini mushrooms, sliced
1 cup yellow onion, thinly sliced
3/4 cup low-sodium chicken stock
3/4 cup beef stock
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried thyme, optional
Fresh thyme, garnish, optional
1 tablespoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper, to taste

• Season pork chops with garlic powder, then generously with salt and pepper.
• Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. 
• Once hot, sear both sides of pork chops until nicely browned. 
• Remove pork chops to a plate and cover to keep warm.
• Drizzle another 1/2 tablespoon olive oil into skillet,
• Add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. 
• Season with salt, pepper and dried thyme, if using
• Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. 
• Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
• Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
• Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
• Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
• Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.