Butterscotch Cookies 'n Cream Cake Mix Cookies

These cookies were a result of clean out the pantry Saturday.

Saturday was in the 60's and it was windy.  I opened up my windows and let the breeze cool the house down while I did some cleaning and then rewarded myself with Cafe Rio and Cookies.

 I'll clean out my pantry any day of the week for Cafe Rio and Cookies!  I'd probably even clean out yours :)

I found an opened bag of Cookies 'n' Creme bars with just enough left to throw in these cookies.  I have decided that those Cookies 'n' Creme Bars taste good in everything.  They are one of my new favorite ingredients to add to cookies, because they have so much flavor and they are so creamy.

Those creamy melted candy bars and butterscotch chips mixed with a chewy chocolate cookie sure is a rewarding treat and I think you deserve these tonight!  

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Cookies 'n Cream Marshmallow Red Velvet Cookies

Pistachio Cake Mix Cookies

Banana Rainbow Chip Cookies

Butterscotch Peanut Butter Bars

Butterscotch Cookies 'n Cream Cake Mix Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 chocolate cake mix
1 (3.4 oz.) box instant Butterscotch pudding 
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla
12 Cookies 'n' Creme fun-size bars, broken into pieces
1/2 - 3/4 c. butterscotch chips

Preheat oven to 350 degrees.  In a large bowl combine dry cake mix and pudding mix.  Add the eggs, oil and vanilla.  Mix until blended using a hand mixer.  Roll dough into 1 1/2-inch balls and place on a lightly greased baking sheet. Press a few Cookies 'n' Creme pieces and butterscotch chips into the top of each dough ball.  Bake for 10-11 minutes.   Makes around 30-34 cookies. 

Linked up at Weekend Potluck!  

Weekly Menu Planning Saturday #14 - Father's Day Edition

Today's Menu Plan Saturday is a Father's Day Edition.  This is all food that my Dad would eat, which means . . . NO CHICKEN!

SUNDAY 

Perfect Pot Roast with Mashed Potatoes and Bread Machine Dinner Rolls

Bread Machine Dinner Rolls

MONDAY
Spaghetti a la Philly

TUESDAY
Hash Brown Sausage Breakfast Casserole

WEDNESDAY

Parmesan and Panko Pork Chops with Oven-Baked Steak Fries and Fry Sauce

Oven-Baked Steak Fries and Fry Sauce

THURSDAY

Salsa Sloppy Joes

FRIDAY

Fresh Garden Tomato Chili
If you have any leftover Pot Roast, it would be great in this chili.

SATURDAY
Menu-Play Day and Take-Out Night

DESSERT AND SNACKS

Zucchini Cake Sandwich Cookies

Oh Henry Bars

Copycat Fritos Bean Dip

Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Ham, Turkey and Bacon Croissant Melts

It has been such a nice weekend.  I visited my swimming pool for the first time this season and it was so nice and relaxing.  Then, I cleaned my house really well and pretty much ate popsicles the rest of the day.  I would have made myself some Frothy Sunrise Punch, but I didn't have any orange juice on hand.  

But . . . now I am HUNGRY.  This sandwich is exactly what I want right now.  Croissants have got to be one of the best things ever created and when you bake them, they get EVEN BETTER.  It's true, check out these Baked Ham and Cheese Croissants to see why :)

This Croissant Melt really is so DANG GOOD.  Hello . . . it has ham, turkey crunchy bacon, Pepper Jack cheese and honey mustard, all served on a buttery, flaky, croissant.  Add an egg and make it a breakfast sandwich.  To-die-for!  

You might just find yourself making these on a weekly basis.  

Ham, Turkey and Bacon Croissant Melts

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large croissants
1/2 lb. deli ham, sliced thin
1/2 lb. deli turkey, sliced thin
8 slices bacon, cooked
4 big slices Pepper Jack cheese

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire, opt.
salt and pepper, to taste

Preheat oven to 425 degrees.  Slice croissants in half.  Spread honey mustard on each half.  Top the bottom half of each croissant with a few slices of deli ham, deli turkey, two slices of bacon and a slice of cheese.  Cover with tops and place on a baking sheet.  Bake for 4-5 minutes or until cheese is melted and croissant is slightly toasted.  Serves: 4

For the Honey Mustard: Stir together all ingredients.  Taste and adjust ingredients, if needed.  

Jenn's Notes: I used Black Forest ham and Cajun turkey.  

Linked up at Saturday Night Fever!

Weekly Menu Planning Saturday #13

SUNDAY

Bobby Deen's Baked Spaghetti with Garlic Bread (A Family Favorite Recipe)

If you have any leftover, this tastes just as good reheated

MONDAY
Smoked Turkey and Veggie Wraps

TUESDAY

Cajun Chicken Alfredo with Guiltless Alfredo Sauce

WEDNESDAY

Hash Brown Beef Pie

THURSDAY

Fiesta Ranch Chicken

FRIDAY
Oven-Baked Tacos

SATURDAY
Menu-Plan Day and Take-Out Night


FOR DESSERT
Lemon Dream Yogurt Cake with Lemon Marshmallow Buttercream

Kneaders Key Lime Pie with a Pretzel Crust

Even though it isn't officially Summer yet, it sure feels like it. . . cuz it is HOT.  My swimming pool opened last week and I can't wait to spend my weekends there soaking up the sun!  Key Lime Pie just screams Summer to me.  I have to make at least one each year and each time I like to try a new recipe.  Last year I tried these Key Lime Bars with an Animal Cracker Crust and they were AMAZING.  

Who said a pie crust has to be graham cracker.  No way - there are so many options.

This pretzel crust was awesome and I have got to make more of them.  That salty sweet combo is so so good.     

This pie is from Kneaders Bakery and Cafe, which has some of the best treats around.  It is tart and tangy, yet creamy and delicious.

You might also like:
Kneaders Sugar Cookies
Key Lime Bars with an Animal Cracker Crust

Kneaders Key Lime Pie with a Pretzel Crust
adapted from: Kneaders Bakery & Cafe
(Printable Recipe) or (Printable with Picture)

Pretzel Crust
1 c. + 2 Tbl. pretzel crumbs
3 Tbl. sugar
5 Tbl. unsalted butter, melted

Key Lime Filling
4 tsp. grated lime zest (I only used the zest of 1 large lime)
1/2 c. fresh lime juice (3-4 limes)
4 egg yolks
1 (14 oz.) can sweetened condensed milk


For the Crust: Preheat oven to 350 degrees.  Lightly grease a 9-inch pie dish with nonstick cooking spray.  Crush pretzels until very fine (make sure you have 1 cup + 2 Tbl. crumbs).  Add the sugar and melted butter and mix together until combined.  Press the mixture into the bottom and up the sides of the prepared dish.  Bake for 8-10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

For the Filling:  First, remove the zest from the whole limes and add to a medium bowl.  Cut the limes in half and squeeze out the juice, being careful to not get any seeds in the bowl.  Add the egg yolks and whisk together until combined and they are tinted green, about 2 minutes.  Add the sweetened condensed milk and mix until combined.  Allow mixture to sit for 5 minutes. Pour into baked crust and smooth top evenly.  Bake for 28-32 minutes or until filling is set, with a small spot in the center still looking soft.  Cool for several hours before serving.  Top with whipped cream and garnish with crushed pretzels.

Jenn's Notes: I used bottled Nellie & Joe's Key Lime Juice (found at most grocery stores) instead of fresh lime juice.

Linked up at Weekend Potluck! and Saturday Night Fever!

Chicken Parmesan Crescents

I am about to tell you some very important information.  The day after I made these pockets, "The Mr." already requested them again.  WHAT?  That doesn't happen too often around here.  There are a lot of dishes I make that he really really likes, but he almost never requests it again the NEXT day.

These were extremely good.  AND did I mention there are only six ingredients?  All you do is bake some breaded chicken tenders, dip them in sauce and roll up in a crescent roll with some cheese.  It might seem like there is too much sauce and you might worry that the bottom will get soggy, but mine do not.  The bottoms bake up exactly as they should.  

If you are still worried about it, you could always roll up the chicken and cheese in the crescent and serve the sauce on the side for dipping, which I have also tried.

I have now made these several times and we love them.

My favorite chicken tenders are Tyson Panko Breaded Chicken Tenders from Costco.   They are large enough that you can cut them in half and fill two crescent rolls.   

Chicken Parmesan Crescents

(Printable Recipe) or (Printable with Picture)

1 pkg. crescent rolls (8 per package)

4 breaded chicken tenders, baked (I like Tyson Panko Breaded Tenders)

8 small slices Cheddar or Mozzarella Cheese

1 jar spaghetti sauce, warmed

1/2 tsp. Johnny's Garlic seasoning (or garlic powder)
1/2 tsp. Italian seasoning

Cook chicken tenders according to package directions.  Preheat oven to 375 degrees.  Unroll crescent rolls and separate into 8 triangles.  Place a small slice of cheese on the wide end of each crescent.  Cut each chicken tender in half and dip in spaghetti sauce; let excess sauce drip off.  Place each chicken tender half on top of the cheese and roll up each crescent.  It will be messy and might seem like it's not going to work, but it will.  Place each rolled up crescent onto a lightly greased baking sheet.  Sprinkle Johnny's Garlic seasoning and Italian seasoning over the top of each crescent.  Bake for 13-15 minutes or until bottoms are golden brown.  Serve extra spaghetti sauce on the side, for dipping.  Serves: 3-4.      

Jenn's Notes: I have used both regular crescents and jumbo crescents and both work fine.  I used jumbo crescents in the pictures above.  

adapted from: Six Sisters' Stuff

Linked up at Weekend Potluck! and Saturday Night Fever!