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Tuesday Cook Off ~ Pretzel Chocolate Chip Cookie Bars

Tuesday Cook Off ~ Pretzel Chocolate Chip Cookie Bars

I just love the taste of chocolate and salt together.   I have to be honest; at first I didn’t think I would like this combination at all but I love it.  My family loves it also.  In fact, my husband has been doing this combination for years and I always thought it was weird.  He would eat some pretzel sticks and then have pieces of chocolate right after.  I always thought this was strange when we were first married.  We will be married 21 years in February so he has been having this combination for a long time!!  Anyway, when I started to see recipes for pretzels with chocolate I just knew I had to make the recipes for my husband and finally try it too.   Well, I am a huge fan and so are our boys!!

This recipe is simple to make and is absolutely delicious 🙂

I found this recipe on Pinterest by Just a Taste:

Yields: 16 bars

Ingredients:

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups chocolate chips, divided
1 cup crushed salted pretzels, divided
2 teaspoons vegetable oil

Directions: 

Preheat oven at 350 degrees

Using your stand mixer with the whisk attachment, whisk together the melted butter and sugars until smooth.  This should take about 2 minutes.   Whisk in the eggs and vanilla until combined.

Next remove the bowl from the mixer and stir in the flour and the salt until combined.  Next stir in 1 cup of the chocolate chips and 1/2 cup of the crushed pretzels.  Stir just until combined.

Line an 8-inch square pan with parchment paper and stray with cooking spray.   Pour the batter into the pan, smoothing the top and making even.   Sprinkle the remaining 1/2-cup of crushed pretzels on top, pressing lightly into the batter.

Bake for 30 minutes or until you can stick a toothpick into the center and it comes out clean.  Remove the cookie bars from the oven and allow them to cool completely in the pan.  This could take about 20 minutes or more.   Remove the cookies using the parchment paper and lay on the counter.

While the cookie bars are still cooling, melt the last 1/2-cup of chocolate chips in a microwave safe bowl with the vegetable oil.   After the bars are completely cooled, drizzle the melted chocolate over the cookie bars.

I then stuck the bars in the fridge for about 10 minutes to help the chocolate drizzle set.   Then cut the bars into 16 pieces and enjoy!!

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

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Tuesday Cook Off ~ Chocolate Chip Loaf Cake

Tuesday Cook Off ~ Chocolate Chip Loaf Cake

I want to apologize to everyone for taking the last two weeks off.   I hope everyone had a wonderful holiday.  In this house we had three out of four of us sick, family in town plus Christmas…it’s been an adventure!   So with that being said it’s time to get back to blogging.   Oh, how I have missed cooking and baking for the blog.   So after everyone finally was better I decided to make a chocolate chip loaf cake.   They boys wanted something sweet but not too sweet for dessert one night.   This loaf cake did not disappoint.  It literally was gone in a 24- hour period!! My husband loved it and he’s not a big sweets person at all.

Recipe from : Mama’s Gotta Bake

Chocolate Chip Loaf Cake

Yields two 9 x 5 loafs.   I cut the recipe in half and just made one loaf.  Next time I will definitely make both loafs and freeze one 🙂

Ingredients: 

  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 8 large eggs, lightly beaten
  • 2 cups (1-12 ounce bag) semi-sweet chocolate chips

 Directions: 

  1. Preheat oven to 350 degrees F. With a pastry brush and melted butter, grease the bottom and sides of two 9″ x 5″ loaf pans and line with parchment paper greasing the parchment paper also.
  2. Sift the flour and salt together in a medium bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy. With the mixer on low, stir in the vanilla extract.
  4. In a large bowl, lightly beat the 8 eggs and then add them to the butter-sugar mixture, mixing until they’re incorporated. With the mixer on low, mix in the flour until it is incorporated. With the mixer on low, add in the chocolate chips.
  5. Divide the batter evenly between the two pans.
  6. Bake for about 65 minutes until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool cakes in the pans on wire racks for 30 minutes before removing from the pans.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Tuesday Cook Off ~ Pumpkin Chocolate Chip Cookies

Tuesday Cook Off ~ Pumpkin Chocolate Chip Cookies

I want to apologize that I missed last Tuesday’s post.   With Thanksgiving and my parents in town from Illinois, I was just overwhelmed!  Plus, business is picking up with everyone trying to get his or her last minute Christmas pajamas.   Just FYI, we are almost sold out of our Sara’s Prints Christmas pajamas 🙂  There are only a few sizes left in stock.

Now back to Tuesday Cook Off!  So when my mom was in town we cooked a lot and tried some new recipes and I will be sharing them with you soon.   She showed me a quick and easy calzone recipe that everyone loved.

Before it gets too late for pumpkin, I wanted to share this amazing pumpkin chocolate chip cookies.   These cookies were so good!  I even made a second batch to freeze so I can grab a cookie when the urge hits.  My family and I agree these are the best pumpkin chocolate chip cookies.  But I will let you be the judge!

Recipe from: I Heart Nap time

Ingredients:

  • 1 cup canned pumpkin
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 TB vanilla
  • 1 11oz bag chocolate chips

Directions: 

Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.  Add vanilla and chocolate chips and stir until combined.  Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Tuesday Cook Off ~ Cinnamon Sugar Ribbon Bread

Tuesday Cook Off ~ Cinnamon Sugar Ribbon Bread

Now I know I just posted a Snickerdoodle bread a couple of weeks ago but I could not resist posting this bread.  I made the bread this weekend because my parents are in town for the holidays.   My parents are also big fans of cinnamon bread like my boys.   I found the recipe about a week ago on Pinterest.    This recipe is so easy and you don’t even need a mixer which makes it that much easier.   I love that!  Honestly, this was the easiest bread recipe I have made and it was by far the best.  The bread only lasted about 8 hours in the house 🙂  When that happens you know you have a winner.  This is now a go to recipe!

Recipe from: Averie Cooks

Yields one loaf of bread in a 9 x 5 pan

Cinnamon Sugar Ribbon Bread

Ingredients:

  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I made my own buttermilk by mixing 1 cup milk with 1-2 tablespoons of vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • pinch salt, optional and to taste

Directions: 

  • Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
  • In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
  • In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don’t scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.
  • Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be thick and lumpy. Don’t try to stir the lumps smooth.
  • Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.
  • Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it’s necessary to form the crust, and not all of it aheres.
  • Bake for 40 to 55 minutes (mine took 40), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.
  • Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

 

Tuesday Cook Off ~ Triple Chocolate Chip Cookies

Tuesday Cook Off ~ Triple Chocolate Chip Cookies

So I have been holding out on all of you on a cookie recipe.   My kids and husband (okay, me too) just love this cookie recipe.   In fact, the boys have said they could eat these cookies every week and not get tired of them.  The recipe is from Sally’s Baking Addiction.   I just love her recipes!  So the recipe calls for three types of chocolate; semi-sweet chocolate chips, white chocolate chips and Sno-Caps.  Yes, you read that correctly, I said Sno-Caps!  Now, I know my boys would not want the Sno-Caps in the cookie because frankly they said that Sno-Caps is old people candy.  Okay, I grew up on Sno-Caps so I guess I am an old person 🙂

Sally’s Baking Addiction has taught me so many tricks for baking the perfect cookies.   The first trick is to under bake your cookies and the next important trick is to chill the dough.   You should chill the dough for at least an hour but could chill the dough overnight.   The cookies will spread less in the oven and bake up to be much thicker when the dough is cold.

The cookies are soft-baked, thick, chewy, and incredible moist.  How can you go wrong with that?  My four favorite adjectives to describe a cookie 🙂  This is a must try recipe.

Recipe from Sally’s Baking Addiction

Yields about 30-36 cookies

Ingredients: 

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar (or light brown – dark is preferred)
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup SNO-CAPS (or other kind of chocolate chip)

Directions: 

  1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes (or up to 3 days).
  3. Preheat oven to 350F.
  4. Drop balls of dough onto cookie sheet (about 1.5 Tablespoons of dough per cookie) OR used a standard-sized cookie scoop. Press a few chocolate chips onto the tops of cookies for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. Transfer to cooling rack. Cookies remain fresh in an airtight container for up to 7 days.

Notes from Sally’s Baking Addiction:

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.

*Cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Chocolate Caramel Pretzel Cookies

Tuesday Cook Off ~ Chocolate Caramel Pretzel Cookies

Everywhere I look I see salted caramel everything…is this happening to you?  It’s at Starbucks, in candy at the grocery stores and all over Pinterest!  Well, I decided I wanted to make a cookie with the salted caramel theme.   What better way to get salt than with pretzels and my family loves pretzels!  So I decided to show my boys a picture of the cookies and see if they were interested in me making the cookies.   Of course, they were not!  They said that sounds weird with pretzels in a cookie.   I decided to make the recipe anyway…and boy were the boys glad I did.   They LOVED the cookies!!  I mean really loved the cookies and I see them sneaking one here and there all day 🙂   This recipe is definitely a keeper!

Recipe from: Barbara Bakes Adventures in the Kitchen

Yields about 3 dozen with a standard cookie scoop

Chocolate Caramel Pretzel Cookies

Chocolate Caramel Pretzel Cookies

Chocolate Caramel Pretzel Cookies

Ingredients: 

  • 1 cup unsalted butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup natural unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (11-oz.) bag Caramel Bits
  • 1 cup coarsely chopped White Fudge Covered Pretzels ( I used just plained pretzel sticks)

Directions:

  1. Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper or silicone mat.
  2. In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes). Add eggs and vanilla and beat another 1 to 2 minutes.
  3. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter mixture and mix until thoroughly combined.
  4. Fold in caramel bits and pretzels.
  5. Drop by rounded tablespoons onto cookie sheets and press slightly to flatten.
  6. Bake for 9 to 10 minutes or until set. Allow to cool 5 minutes on cookie sheet before removing to a wire rack to cool completely.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Peanut Butter Pumpkin Dog Treats

Tuesday Cook Off ~ Peanut Butter Pumpkin Dog Treats

This week on our blog post Tuesday Cook Off we are focusing on our dogs.   Since it’s fall season and our house loves pumpkin anything, my youngest decided it would be nice if our two dogs could have pumpkin dog treats.  Now, if I was just looking for our black pug I would have probably gone to the store and picked out some pumpkin dog treats at Petsmart or Pet Club.  Pugs have stomachs of steel.  At least the pugs I have owned do 🙂  But since we have a pit bull also who are known to have very sensitive skin, I had to do some looking around and decided homemade was the best way for our pit bull.    Our pit bull is on a grain free diet and it’s very hard to find treats that don’t make him itch.   Did I forget to mention he is also he is a white pit bull which makes him even more sensitive to…everything!!  But I still love him to pieces!

Recipe from My Baking Addiction

Yields: about 24 treats

Ingredients: 

1 15 oz can pumpkin puree
2 eggs
1/2 cup oats (optional if your dog is on a grain free diet)
3 cups whole wheat, brown rice, or gluten free flour
3 Tbsp of all natural peanut butter

Directions: 

Preheat oven to 350 degrees F.
In small bowl, stir together the flour, oats, and cinnamon
In a separate large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Stir wet ingredients into dry.
Pour onto a floured surface and roll dough out to 1/2 thick. Cut out using cookie cutter. The dough will be a little sticky, a dusting of flour for your hands and the rolling pin will help! Bake for 30 to 35 minutes until golden brown.
Place on cooling racks and let cool thoroughly. They will harden as they cool.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Lemon Chicken

Tuesday Cook Off ~ Lemon Chicken

School is back and the first quarter for my boys is done.   Fall break was last week and the sports begin to pick up.   Now is the time my oldest starts basketball season with practice two nights a week plus a game a week.   Add that on top of my youngest sons martial arts schedule which is 5, yep 5 days a week.   He doesn’t have to go that often but it’s his choice and my husband and I let him.   Thank goodness it is only 2 miles from the house 🙂  Anyway, with the boy’s busy schedules plus work for my husband and I, dinner during the week gets hard.   So I went searching for an easy recipe that does not take long to prepare and is delicious.   Well, this Lemon Chicken recipe is awesome and so so easy!!  It does have to cook for an hour but that’s not a problem in our house because someone is usually home preparing dinner while the other one is driving the kids around.   We like to tag team in our house.   One parent takes and the other picks up or one parent handles one kid after school activities and the other parent handles the other kids activities.

This recipe smells delicious as it’s cooking and the boys ate it up!!  I served it with couscous and a salad.   It was the perfect dinner and the boys thought I cooked all day 🙂

Recipe from Annie’s Eats

Yields about 6-8 servings

Ingredients:

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions: 

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.  I marinated my chicken for about 4 hours.   Also, when I combined the ingredients in the bag I didn’t think it was going to cover all the chicken.   The favor was perfect!

Preheat the oven to 425˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter, garnish with lemon slices and serve.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Peanut Butter Chocolate Chip Cookies

Tuesday Cook Off ~ Peanut Butter Chocolate Chip Cookies

There is nothing better than a peanut butter cookie…except for a peanut butter cookie with chocolate chips!  We all love peanut butter cookies in this house but last week my youngest son asked if I would make a peanut butter cookie with chocolate chips.   I think I found a winner!  This recipe makes thick and chewy cookies,  just the way we like our cookies in this house.   Plus, the cookies almost melts in your mouth.    They are truly delicious!   Don’t like chocolate chips in your peanut butter cookies?  Not a problem, we have a awesome peanut butter cookie here.

The only thing I did different in the recipe is refrigerate the dough for about an hour before cooking.   This helps with the cookies spreading too much during cooking and leaves you a nice thick cookie.   This recipe also freezes very well!  That’s always a plus in this house.   Just take cookie out of freezer about 5 to 10 minutes before you would like to eat it.   Delicious!

Recipe from: Mel’s Kitchen Cafe

Recipe yields 4 to 5 dozen cookies

Ingredients: 

  • 1 cup (16 tablespoons) butter, softened to room temperature
  • 2 cups smooth or chunky peanut butter
  • 1 ½ cups firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ tablespoons milk
  • 1 ½ teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.
  3. When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.
  4. I pop baked and cooled cookies into the freezer (in a large tupperware or freezer-safe ziploc bag) and they taste great out of the freezer, especially if they are left to sit at room temperature for a few minutes.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Peanut Butter Chocolate Chip Cookies

Straight from the oven 🙂

Tuesday Cook Off ~Crock Pot Sweet Sesame Chicken

Tuesday Cook Off ~Crock Pot Sweet Sesame Chicken

My kids love take out Chinese food but it’s not the healthiest for you at all.   When I came across this recipe for sesame chicken (one dish we like to order at take out), I knew I just had to try it.  It’s much healthier than take out and you use chicken breast too.   This recipe is so easy and prep time is about 10 minutes.  Really this recipe was a win win for the whole family.   I made this recipe this weekend when we were painting my youngest son’s bedroom.  It was great because I took the 10 minutes to prep the recipe and then set it and forgot about it until dinner time.  You have to love that!!

Recipe from: Family Fresh Meals

Ingredients: 

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • ½ cup soy sauce
  • ½ cup diced onion
  • ¼ cup ketchup
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons cornstarch dissolved in 3 Tablespoons water
  • Sesame seeds

Directions: 

  1. Start by seasoning chicken lightly with salt and pepper and place into crock pot.
  2. In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
  3. Pour over chicken.
  4. Cook on LOW for 5-6 hours or on HIGH 3-4 hours,
  5. or just until chicken is cooked through.
  6. Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
  7. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
  8. Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
  9. Shred chicken with two forks and then return to pot and toss with sauce before serving.
  10. Sprinkle with sesame seeds and serve over rice or whatever you like!

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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