Friday is a Wonderful day for Cooking

So I think it's pretty safe to say that my blog is quickly turning into a foodie blog....
And I have no problem with that. :)

So Anyway,today being Friday,we always get together with my soul sisters  best friends... ;)
We eat,talk,watch movies,watch trailers,talk,eat and just in general have a pretty smashing time.
And since it was at our house today,I GOT TO COOK DA FOOD MUHAHAHA

Ahem,

Today's menu consisted of an  A B S O L U T E L Y    F A N T A S T I C  Seven Layer Salad.

Prepared by two of the three most awesome people I know, Leah-Joy and Whitney-Faith. With my help of course.

(a quickly snapped picture,very shaky) 

Seven Layer Salad

2 Heads Lettuce (tear into pieces)
Package of frozen peas (you won’t use the whole bag)
½ of a small red onion (chopped)
3-4 boiled eggs (shredded)
Mayonnaise
1 packet Ranch Dressing Mix
1 ½ packages shredded parmesan cheese
1 package bacon bits
3-4 small tomatoes (chopped)

I usually do three layers that start with a layer of lettuce that is about 3 inches thick.

After the lettuce:
Add peas, boiled egg, and red onion
Spread a thin layer of mayonnaise on top
Lightly sprinkle Ranch dressing mix on top of mayonnaise
Layer parmesan cheese and bacon bits next

Repeat 2 more times depending on the size of bowl used.

After last layer, I add tomatoes around the edge on top.

So then we have to have dessert,and what better on a nice warm day than biting into a piece of fall? You know,that beautiful season where everything is beautiful? 

Of course I found it on Pinterest....(but wherever else is there to find things like this? Pray tell..) 

And it was surely the best cookie I have ever ate,even if I did bake it myself. 

Here's the recipe,and trust me,you'll want it. :) 

Pumpkin Oatmeal Cookies

2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries;



1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

No-Bake Fast Break Cookie Bars

Do you ever have a craving for peanut butter and chocolate, but every recipe is so time consuming or you don't have all the ingredients?
Well,here's the solution for that problem.

These little rich and gooey treats are sure to hit the spot, while being quick to make and only takes about 3-5 hours to cool in the fridge. 

• 1 1/2 C graham cracker crumbs
• 1 lb (3 1/2 C) powdered sugar
• 1 1/2 C creamy peanut butter
• 1 C (2 sticks) real butter, melted
•  6oz bag chocolate chips (semi-sweet), 6oz of dark chocolate
• 1 spoon full of peanut butter

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and melted butter and mix until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.

Place chocolate and scoop of peanut butter in a double broiler until melted and smooth (i dont have a double broiler so I just put a smaller bot in a bigger pot of boiling water).  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  

Stare Into

They say eyes are the windows into one's soul. But I disagree,I believe the fullness of a picture dripping with feeling truly shows one soul. And better than just what the eyes may hold.

What's for Dessert You Ask?

Devil's Food Cake with Raspberries.

Oh yes.

Spark People Recipe,so it's healthy too.

Buttermilk Blueberry Breakfast Cake

Soo,breakfast was indeed good this morning. And seeing as how I am notoriously bad in the kitchen (or just being domestic at all) I was very happy with this.

Zested my thumb but-Other than that I came out unscathed...

Recipe is down at the bottom.

Thank you Pinterest. ;)

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Song for the Moment

Amazing Grace

How sweet the sound

That saved a wretch like me

I was once was lost

But now I'm found

Was blind

But now I

See

Deep Dish Cookies...Oh. My.

As you should know,I am a firm believer in the healing powers of Chocolate and Ice cream...

But this,ohhh

It's unholy how good this is.

Get the recipe Here

You drooling yet?

Deep Dish Cookies,guys.