Lazy BBQ Ribs

     I don't have a grill at school so when I'm craving some BBQ ribs, my go-to plan is to throw them straight in the crock pot for some sloooooow cookin'. They're falling off the bone tender, require hardly any preparation and have a smoky flavor without the grill! I don't know what could be better. I have used this recipe for baby back ribs and even the larger southern style pork ribs and it has come out delicious every time.
     It is great for a Sunday because I can put them in the crock pot around the time I wake up (around noontime...don't judge me, it's the weekend!) and they are ready at dinner. We decided to splurge a little for these ones and got some baby backs from the farmers market on saturday morning - expensive, but it's nice to support the locals! I served them with some roasted butternut squash and cream cheese mashed potatoes. (I am blogging this at 10 pm, and I am still full from this dinner!)

     Looks worth it to me.....

        The recipe was taken (only slightly changed) from a cookbook I got for Christmas, The Taste of Home Cookbook, and I have gotten so much use out of already. It has so many tips, tricks and useful things to know! I highly recommend it!

Lazy BBQ Ribs

2-1/2 lbs pork baby back ribs

2 teaspoons cajun seasoning*

1 medium onion, sliced

1/2 cup ketchup

1/2 cup bbq sauce

1/2 cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

2 tbsp worcestershire sauce

1 tsp ground mustard

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp liquid smoke

2 tbsp flour

2 tbsp water

Directions:

Rub ribs with cajun seasoning. Slice onion and layer with ribs in crock pot. 

Combine all of the next ingredients except the flour and water (from ketchup to liquid smoke) and pour over the ribs. Cook on low for about 5 - 5 1/2 hours or until meat is tender. Remove the ribs and keep warm. Skim fat out of cooking juices and transfer the juices to a saucepan and bring to a boil. Mix flour and water together and stir into sauce until thickened. Serve with ribs.

*Don't have cajun seasoning? 2 tsp cajun seasoning =  approx. 1/2 tsp cayenne pepper, 1/2 tsp dried basil, 1 tsp dried thyme and 2 minced garlic cloves (Thanks to the great substitution key in the back of my cookbook! Very handy!)

Clearly the meat was falling right off the bone :)

No-Bake Breakfast Cookies

   Instead of a super-processed granola bar, why not make your own!? My mom used to make breakfast cookies (delicious!), and these are similar to those except they are no-bake...very easy, and it's a one bowl recipe! Perfect! The ingredients are really flexible so you can alter or substitute basically any of them and it's a great grab-and-go breakfast with tons of protein. Heck of a lot better than a pop-tart or a sugary cereal bar! It's a great post-gym snack as well.

Did I mention they are absolutely delicious?! Just the boost needed for a long day of classes in the cold winter weather! They contain wheat germ which is the most vitamin and mineral-rich part of the wheat kernel (Dr. Oz). Very good for you!

No Bake Breakfast Cookies

Ingredients:

1 1/2 cup natural peanut butter

1 cup oats

1/2 cup wheat germ

1 tsp vanilla

2 tbsp honey

1/2 cup coconut flakes* (can omit coconut, just add little more oats)

1 tbsp brown sugar (optional)

1/2 cup semi-sweet chocolate chips (optional)

Directions:

Mix all ingredients in a bowl. Refrigerate for about thirty minutes, to make it easier to mold. Roll into balls and press down on wax paper. Store in air tight container.

Hint - When mixing, if they are too dry, add more peanut butter! Don't be afraid to alter the amount of ingredients, it is a very forgiving recipe!

*If you don't have toasted coconut, preheat oven to 325 degrees and toast for about 6 minutes. Be careful not to burn because they cook quickly! If you skip the toasting though, just regular coconut flakes work fine too!

**Substitution ideas:  dried fruits, dark chocolate, ground flaxseed, agave nectar, chopped nuts, crushed whole grain cereal, rice crispies....options are endless!

Experimenting with Pizza

   After continuing to cook pizzas at least once a week, my love for them has grown even more. I have done a handful of breakfast pizzas since my last post and redone the BBQ chicken one as well. This time we decided to do something new, and it was definitely a great choice. All of the topping flavors complimented each other so well. I'd definitely say it is one of my favorite kinds of pizzas, and my boyfriend agrees!

The roasted red peppers give a burst of sweet flavor, it's a nice change up from raw peppers, and it pairs perfectly with the spinach and creamy feta. Maybe it is just because I absolutely love feta cheese, but this pizza is seriously delicious. I think feta should probably be put on every pizza I make from now on....

I threw chicken on there too because we had some that needed to be cooked, but it would be just as good without it!

Roasted Red Pepper Pizza with Chicken, Feta and Spinach

Ingredients:

1 premade pizza dough (portland pie co!)

2 tbsp cornmeal

1 cup pizza sauce

1 chicken breast, diced

1 onion, chopped

2 tsp paprika

2 tbsp olive oil, divided

5 oz baby spinach

Salt & pepper to taste

1 10 oz jar roasted red peppers, drained and chopped

1/2 cup crumbled feta cheese

1 cups mozzarella cheese

1 tbsp garlic powder

Directions:

Preheat oven to 400 degrees. Heat one tbsp of olive oil is pan over medium high heat. Add chicken and onion to heated oil along with paprika, tsp salt and tsp pepper and cook until chicken is cooked through and juices run clear. 

Heat the other tbsp of oil in another pan over medium heat, and add spinach, stirring until wilted, about 5 minutes, remove from heat. 

Sprinkle cornmeal onto pan and Stretch dough and place on top. Brush olive along crust and top with tbsp garlic powder. Spread with pizza sauce and sprinkle 3/4 of the cheese. Top with the chicken and onion mixture, spinach, peppers and feta then add the remaining mozzarella. Cook in preheated oven for about 20 minutes or until crust is lightly browned and crispy.

Serve with parmesan cheese and red pepper flakes (optional)

Crispy Fried Chicken and Fried Pickles

     This deep fryer I got for Christmas really has the potential to be a big problem. It is so tempting to use ALL THE TIME. What doesn't taste good fried? (and I know my blog title says healthy...well who doesn't indulge every once in a while!) We've done french fries, pickles, green beans, shrimp and now chicken. It's a crispy, crunchy, golden piece of perfection. I have done some different fried chicken recipes, and there are so many different ways. Some have very thin breading and some have thick and crunchy breading - which is what I like. I have found that instead of using egg then coating the chicken in flour, you get a way thicker breading if you first dip the chicken in a mixture of egg and condensed cream of chicken soup. It is delicious!

     I will also give my fried pickles recipe. I didn't actually even like pickles until I tried them fried and then my mind was instantly changed.

Crispy Fried Chicken Nuggets:

Ingredients:

3 chicken breasts

1 14.5oz can condensed cream of chicken soup*

1 egg

2 tsp hot sauce

2 cups flour

2 tbsp paprika

1 tbsp garlic powder

1 tsp salt

2 tsp pepper

Directions:

Heat oil in deep fryer to 350 degrees. In a medium bowl, mix cream of chicken soup with the egg and hot sauce. In another medium bowl, mix four, paprika, garlic powder, salt and pepper. Cut chicken breasts into bite size pieces mix in bowl with the cream of chicken mixture. Coat each piece in the flour mixture completely, then place on paper towel on plate until oil is heated. Fry in batches, without over crowding, for 8-10 minutes or until golden. Season with salt or Lawry's season salt (or something similar). Serve with some homemade honey mustard!

*If you don't have condensed cream of chicken soup on hand, cream of onion, mushroom, celery etc will still work fine! With of course some flavor differences, but it is definitely an ok substitution!

Fried Pickles

Ingredients:

1 jar dill pickles (precut is easiest)

1 cup flour

1 tbsp paprika

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper

2 tsp worcestershire sauce

2 eggs

1 cup milk

Directions:

Heat deep fryer to 375 degrees or large wok with oil over stove. Mix milk, eggs and worcestershire sauce in a medium bowl. Mix flour, paprika, garlic powder, salt, pepper and cayenne pepper in another medium bowl. Cut pickles if not already pre-cut. Dip in egg mixture, then coat with flour. Repeat once more and set aside until oil is fully heated. Fry in batches, without overcrowding, for about 4 minutes or until golden brown. Serve with ranch dressing or chipotle aioli!

Peanut Butter Brownie Treats for my Valentines

       There's no way I would be able to not make a yummy treat for my friends on Valentine's day. It's a perfect excuse for me to make a delicious dessert and try something new! Everyone loves chocolate and peanut butter....it's just an unbeatable combo. I decided to make brownie cupcakes stuffed with peanut butter. Brownies are way better than a stuffed cupcake for this recipe. They are deliciously fudgey and chewy and that goes so well with the creamy peanut butter, especially when warm and melting.

I mean, YUM! 

And besides the fact that they are absolutely to die for, they are extremely simple! I even cheated a little and used a box brownie mix....I don't always have all the time in the world to cook, I am a college kid!

If you want to try making homemade brownies, I recommend this recipe!

Peanut Butter Stuffed Brownie Cupcakes

Ingredients:

One boxed brownie mix

3/4 cup creamy peanut butter

1/3 cup chocolate chips (optional)

1/3 cup peanut butter chips (optional)

Directions:

Preheat oven to 350 degrees. Prepare brownie batter according to package directions. Grease muffin tin and pour batter 3/4 full in each cup. Bake in preheated oven for 15-20 minutes and remove from oven. Let cool for a few minutes then use the back of a teaspoon to push holes in the top, the deeper the more peanut butter! Heat the peanut butter up in the microwave for 30 seconds, stir up a bit and pour into the brownies. Cool then top with chocolate chips!

21st Birthday Calls for Cheesecake!

My roommate Lauren turned 21 the other day, and to college kids, that's a BIG DEAL. Finally you can go to bars (jealous)!! A yummy cheesecake was in order, as were a bunch of other treats! Being an awesome friend, and great person in general, she deserved every bit of it!

Her mom had a cake made for her and added the "drunken barbie" which was absolutely hilarious! 

Our friend Sam jeweled a bottle of Stoli for her, so creative and pretty! 

(We have pinterest to thank for these awesome ideas! Coolest site ever!)

And I made her a card along with a cheesecake! 

It's safe to say she's got enough booze to last her a lonnnnggg time!

This cheesecake recipe is very exact, and has been perfected by my mother's friend. It comes out perfect every time and is absolutely delicious. I will never use another cheesecake recipe! 

Usually I would homemake a crust but I had so much going on and so much to do I kind of cheated and bought one, but the store bought ones are good, too!

Traditional Cheesecake

Crust-

1 1/2 cups crushed graham crackers

1/4 cup sugar

3/4 stick butter, melted

Cheesecake-

2 8oz packages cream cheese, softened

1/2 cup sugar

2 eggs

1/2 tsp vanilla

Topping-

1 16oz tub sour cream

1/3 cup sugar

Directions:

Crush graham crackers with a rolling pin in a plastic bag or food processor. Add sugar and melted butter. Press into a spring form pan. Using an electric mixer, whip softened cream cheese until smooth. Add in eggs, sugar and vanilla. Continue whipping until smooth. Pour filling onto crust. Bake at 350 degrees for 20-25 minutes. Take cheese cake out of oven (KEEP OVEN ON) and let cool for 15 minutes. Mix pint of sour cream with 1/3 cup of sugar. After 15 minutes cooling time, pour and spread sour cream mixture over cheese cake. Put cake back into oven and SHUT OVEN OFF. Leave in the oven for 25 minutes. Cool and chill! 

Follow this exactly and it comes out perfect every time!!

I topped mine with some melted chocolate, mix with heavy cream and pour into a plastic bag. Cut the tip and squeeze in any designed on top of cheesecake. It looks pretty and tastes even better!

Spinach Artichoke Mac N' Cheese

      During winter months it is common for cravings of comfort food; something hearty and delicious; basically food for your soul. Especially during this blizzard we've had! I have made spinach and artichoke dip a few times this year (the greatest thing ever- I'll post that recipe next time I make it!) and everyone loves it. We decided to turn those flavors into a meal by making a spinach and artichoke mac n cheese. I would not go as far as saying it is a healthy dish, but the added ingredients do boost the nutritional value! (artichokes = fiber, vitamin k, antioxidants, and spinach = fiber, vitamin a, calcium, iron, vitamin K etc etc!)

     I mean, if you're going to eat homemade mac n cheese, the creamier and cheesier the better, so you might as well plan on indulging. It is high in calories but you know it's so worth it! I mean just look at it....

I recommend using a sharp cheddar cheese, preferably a block of cheese shredded right into the sauce. The sharper cheese gives much better overall flavor.

Spinach and Artichoke Mac N' Cheese

Ingredients:

1 lb pasta (elbows, shells or penne)

4 cups milk

3 Tbs flour

3 Tbs butter

1 small onion, chopped fine

2 garlic cloves, minced

2 cups cheddar cheese, shredded

1 cup swiss cheese, shredded

1 cup parmesan cheese

1 tsp nutmeg

1/2 tsp cayenne pepper

1 1/2 tsp salt

1 tsp pepper

1 tsp garlic powder

1 pkg frozen chopped spinach, thawed and drained

1 14 oz can artichoke hearts, drained and chopped

1 1/2 cups crushed ritz crackers, equivalent to one sleave

 (I used garlic butter flavor)

1/2 cup shredded parmesan cheese

Directions:

Preheat oven to 350 degrees.

Cook pasta in large pot until al dente, according to package directions. Strain and rinse with cool water and set aside. Melt butter in large pot on stove over medium heat. Add onions and minced garlic and cook until softened. Add in flour and wisk quickly for about two minutes then pour in milk. Stir constantly and bring to a subtle boil and let the sauce thicken, for about 7-8 minutes. Stir in the nutmeg, cayenne, salt, pepper, garlic powder, cheddar, swiss and parmesan cheese until melted. Add in spinach and artichokes and stir until heated through. Add pasta to the pot and stir until mixed. Pour into 9x13 baking dish, cover with shredded parmesan cheese and cracker crumbs. Cook for about 25 minutes or until crumbs have slightly browned. 

Chicken Marsala with Roasted Brussels Sprouts

     After cooking a dinner friday night of chicken marsala, quinoa and roasted brussels sprouts, I was very happy to hear from the boys that it was their favorite meal yet. That must be saying something because I cook a handful of meals each week for them! The sauce was creamy and delicious and the flavors of everything went so well together. I am absolutely certain I will make that again, and soon!

     No one had really eaten brussels sprouts or quinoa before (two of my favorite things), and luckily they really ended up enjoying them! In case you aren't familiar with quinoa, it is actually a seed, though it is often considered to be a whole grain. It is a complete protein- with all 9 essential amino acids, so it is so good for you! And don't be afraid of the brussels sprouts either. I never used to eat them much, but after ordering them and preparing them a few times, I have really come to love them. They are so tender cooked, can provide a great crunch to a salad, and they are loaded with protein, fiber, vitamins, minerals and antioxidants!

     This meal was one of the more healthy dinners I've cooked in a while (most likely thanks to a slight obsession with the deep fryer for a few days)

         The sauce was so good over the quinoa as well as on the brussels sprouts. I asked for some criticism after the meal was done, and they couldn't give me any. I guess this won't be a recipe I will altar. It was perfect! Next time I might try and add a little bit more color to the plate, though!

My goal is now to make a new favorite meal...but it might be hard to top!

Chicken Marsala

4 large chicken breasts, halved 

1/2 cup flour

3 tsp paprika

3 tsp garlic powder

4 tsp thyme

2 tsp oregano

1/2 tsp cayenne pepper

1 tsp salt

1 tsp pepper

1 tbsp olive oil

4 tbsp butter, divided

3 cups mushrooms, washed and sliced

2 garlic cloves, minced

1 cup marsala

1 cup chicken stock

Salt and pepper to taste

Directions:

Add oil to a pan over medium-high heat on stove. 

Mix flour with 1 tsp paprika, 1 tsp garlic powder, 2 tsp thyme, 1 tsp oregano, cayenne pepper, 1 tsp salt and 1 tsp pepper in a small bowl. Dredge chicken in flour and cover completely. 

Once oil is very hot, add one tbsp of butter. Brown chicken, about 4 minutes on each side (you don't need to cook completely through, just brown), remove from pan and set aside on plate.

 Add one tbsp of butter, the minced garlic and mushrooms. Stir frequently until mushrooms have softened and browned. Add marsala, bring to a boil. Cook until the liquid has reduced by about half, then add in the chicken stock. 

Bring to a boil, and sprinkle in the remaining spices and a tablespoon of the remaining flour mixture, and wisk to dissolve. 

Add the chicken back to the pan with the sauce and cook until the chicken is completely cooked through. 

Add the remaining 2 tablespoons of butter and season with salt and pepper to taste.

Simple Quinoa

Ingredients:

1 cup quinoa

1 tbsp butter

2 cups chicken stock

2 tbsp sherry wine

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Dash lemon juice (optional)

Directions:

Melt butter in pan over medium heat. Add quinoa and toast, stirring frequently until browned. Add broth, and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until liquid has been absorbed (just like rice does). Add in sherry and cover for another minute or two. Remove from heat and add in garlic powder, salt, pepper and lemon juice.

Spicy, Cheesy Mexican Chicken Casserole

     There are so many times where you just want a quick meal that doesn't take much preparation, and this casserole is a perfect example. It is like a sloppy, cheesy mexican lasagna, full of spicy flavor and lots of protein and veggies! I have made similar versions of this, following a recipe, but I decided to do it my own way this time and I was very satisfied with the results. It was ready in about an hour, and that includes prep time. We were all so hungry after a long day of class, the gym and of course grocery shopping, and it really hit the spot. We all ate generous portions of the casserole along with some more homemade caesar salad. It was definitely a meal that I will do again! (but of course wanting to perfect every recipe, I do have some things I want to do differently next time that I will tell below!)

It's as simple as

softening the veggies...

chopping some chicken...

layering...

and layering...

and layering (repeat twice more)

and lots of melting cheesy goodness

TA-DAA!!!

Serve it with a side salad, and you have yourself a complete meal! The beans and chicken pack in the protein, there are plenty of veggies from the salsa, peppers and onions and of course calcium from the cheese! Why not go the extra mile and get some whole wheat tortillas, unlike we did ;)

The suggestions given at the end were to add corn (which I initially intended on doing but I forgot) and jalapenos because they loooove spicy things, which I have added to the recipe below. To me the spice was just enough, but if you are really into the heat, toss in a few jalapenos with the veggie mixture in the beginning!

Mexican Chicken Casserole

8 flour tortillas

3 chicken breasts

2 tbsp olive oil, divided

1 14 oz can black beans, drained and rinsed

1 14 oz can corn

1 14oz can refried beans

1 green bell pepper, chopped

1 large onion, chopped

1 16 oz jar salsa

2 jalapeno peppers (optional), chopped

1 Tbsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp cayenne pepper

salt & pepper 

4 cups shredded cheddar cheese

1 19 oz can enchilada sauce

Directions:

Preheat oven to 350 degrees

Heat oil in two separate pans, both over medium high heat. Season chicken with salt and pepper and add to one pan and cook until juices run clear, about 10-12 minutes then cut into bite sized pieces (or chop chicken before cooking to cook faster). Add onions and peppers to the other pan and once soft, add black beans, jalapenos, salsa and corn. Season with cumin, garlic powder, cayenne pepper and salt and pepper and stir. Spread just a couple tbsp of enchilada sauce on bottom of 9x13 baking dish to prevent tortillas from sticking. Tear each tortilla in half and place in bottom of pan. Spread with refried beans, and then layer the black bean mixture, top with chicken, cheese and enchilada sauce. Repeat mixtures twice more. Bake for 20 minutes or until cheese is bubbling. 

Super Bowl 47 Recipe Medley

     Well the pats weren't in the Super Bowl and if I wasn't going to be drooling over Brady, I was going to be drooling over something else (and no I'm not talking about Beyonce! Though maybe that's true too...) My attention was now on food instead. We had about fifteen kids packed in a tiny apartment, and each of us brought a snack. The place was full of good food and good company.

     I love these kinds of parties because it's so fun seeing what everyone brings. We had spinach and artichoke dip, buffalo chicken dip, cheesecake brownies, nachos, pasta salad, strawberries/raspberries in chocolate, baked ziti, chips, etc etc. Everything was so delicious and it was great everyone contributed!
I love cooking with friends :)

Above is Sam working on some sauce for her family's baked ziti recipe with homemade meatballs! Absolutely amazing! And Lauren on the right dipping strawberries in chocolate (looks like she made a lot, but every single one of them was gone by the end of the game! They were a big hit)

I made my favorite pulled pork recipe- it never fails, always delicious and soooo simple, potato bites wrapped in bacon with two different dipping sauces and some cookies. We also planned on tossing some french fries and pickles in the deep fryer, but we couldn't take anymore food. We will save those for a later date! 

Ooey Gooey Crock Pot Pulled Pork with Caramelized Onions

Ingredients:

4 lbs pork roast (shoulder or butt)**

2 medium onions

1 cup ginger ale

2 cups Sweet Baby Ray's - or your favorite BBQ sauce, we LOVE Sweet Baby Ray's

1 1/2 Tbsp olive oil

Mini slider buns or bulkie rolls

Directions:

Place meat in crock pot along with one sliced onion and pour ginger ale on top. Cook on high for about 5-6 hours or low for about 12. (I did high and it still comes out perfect) Once the meat is tender, remove it from pot, discard all the liquid but save the onions, and shred the meat on cutting board with two forks and add back to pot. Pour in BBQ sauce. Heat olive oil over medium-high heat and slice the second onion. Add to hot oil then turn heat to medium and cook about 8-10 minutes. Add remaining onions (they are already soft so add a little later) and cook until all are caramelized, about another 8 minutes. Stir onions into the pork mixture.

Just look at it in all of it's tender goodness....So sloppy, but so delicious! I prefer my pulled pork smothered in BBQ sauce, but use less than 2 cups if you don't!

**At the grocery store here, they didn't have a pork butt or shoulder. Luckily, the nice butcher man taught me something new! Southern style ribs are the same cut as what is used in pulled pork, so for this particular instance, I used about seven big ones. So in case your store doesn't have any in stock, look for some ribs instead!

Potato Bites Wrapped in Bacon

(A cheaper take on scallops in bacon for the poor college kid! Pair with a dipping sauce and it's just as yummy!)

1 lb small red potatoes

1 lb thick cut bacon 

2 tsp salt

1/2 tsp pepper

2 tsp rosemary 

1 tsp garlic powder

1 Tbsp olive oil

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

Cut the larger of the potatoes in half, some of the real small ones can stay whole. Put in pot and cover with water. Add 2 tsp of salt and bring water to a boil and cook for 4 minutes until they are just tender but not too soft because they will be baked further. Drain the potatoes. In a bowl mix olive oil, pepper, rosemary and garlic powder and add in potatoes. Toss to coat. 

Cut bacon in half or in thirds, depending on the size of the bacon, and wrap each piece of potato with the bacon and secure with a toothpick. Place on wire wrack on top of baking sheet and cook until bacon is crispy, about 30 minutes and finish with a sprinkle of salt and pepper to taste.

Don't be like me and forget toothpicks! With them it's much easier, and way less greasy!

Serve with a dipping sauce, such as the recipes below (I recommend the chipotle aioli)! Or if you don't have time, a store bought ranch or bbq sauce would suffice!

Recipe adapted from Tracey's Culinary Adventures

Honey Mustard

Ingredients:
1/2 cup mayonaise 

1 Tbsp lemon juice

2 Tbsp mustard

1 1/2 Tbsp dijon mustard

2 1/2 Tbsp honey

Pinch of salt

Directions:

Mix it all together in small bowl and refrigerate before serving!

Way better than store bought, I promise!

Chipotle Aioli

Ingredients:

1/2 cup mayonaise

1 chopped chili in can adobo sauce

2 tsp of adobo sauce from can (more or less for heat!)

1 tsp cumin

1/4 tsp salt

1/4 tsp pepper

1 tsp minced garlic

1 Tbsp lemon juice

Directions:

Remove one chili from can and chop fine. Mix in small bowl with all ingredients and refrigerate before serving! 

This aioli goes great with anything from chicken to french fries to crab cakes and as a spread for sandwiches. It is so delicious and good with so many foods!

And you can't have a super bowl party without some desserts to balance out all the fried and greasy food and chips. These cookies were a huge hit!! 

Oatmeal Chocolate and Peanut Butter Chip Cookies

Ingredients:

1 cup butter, softened*

1 1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

2 eggs

2 Tbsp peanut butter

1 tsp vanilla

1 1/2 cups flour

2 cuts rolled oats

1 heaping cup chocolate chips

1 heaping cup peanut butter chips 

Directions:

Preheat oven to 375. In a large mixing bowl, beat butter and peanut butter on medium-high with an electric mixer to eliminate lumps. Add sugar, baking powder, baking soda, salt and cinnamon and beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Mix in flour (as much as you can with the mixer, I could do about half) then add the rest in and stir by hand. Fold in the oats, then add the chocolate and peanut butter chips. 

Drop by spoonfuls on ungreased cookie sheet and bake for 8 minutes, until edges are light brown. Let stand for 1 minute on cookie sheet then transfer to wire rack to finish cooling.

**If you have no softened butter, heating it in the microwave for 8 seconds, (no more!) will do the trick. You DO NOT want to melt it

**I prefer a lot of brown sugar in my cookies. It has much deeper flavor than granulated, but if you prefer you can cut down on the brown sugar and add more granulated.

SUPER BOWL 48, GO PATRIOTS!