M&M’s Chocolate Chip Cookies

May 19, 2016May 16, 2016 LauraJoli LookingJoliGood3 Comments

I have a major sweet tooth! Despite the fact that I have been trying to eat more healthy lately, when it comes to M&M’sChocolate Chip Cookies I cannot resist them! They are one of my very favorites. Here is one of my favorite recipes

M&M's chocolate chip cookies | lookingjoligood.wordpress.com

Chocolate Chip M&M’s Cookies

Ingredients

1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
2 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup
1 3/4 cups M&M’S Milk Chocolate Candies

Directions

Preheat oven to 350 degrees F degrees.

In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.

In a separate bowl, sift the flour, baking soda and salt together. Slowly add these ingredients into the butter mixture and stir until combined.Fold in the Chocolate Chips and M&M’s and chill the dough for 1 hour, or overnight.

Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.

Bake for 8- 10 minutes for chewy cookies or 12-14 for crispy cookies.

Enjoy!

Try not to eat them all yourself 😉

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Roasted Broccoli and Cheddar Soup

May 5, 2016May 3, 2016 LauraJoli LookingJoliGood2 Comments

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Roasted Broccoli and Cheddar Soup | lookingjoligood.wordpress.com

Ingredients

1 large bunch broccoli, cut into florets
1 1/2 cups of carrots cubed
1 tablespoon oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped (I don’t like the flavor of thyme, so I skip this ingredient)
3 cups vegetable broth or chicken broth or broth of your choice
1 1/2 cups aged cheddar, shredded
1 cup milk (or cream)
1 tablespoon grainy mustard (optional)
salt and pepper to taste

Directions

Toss the broccoli florets and carrots in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes.
Add the garlic and thyme and sauté until fragrant, about a minute.
Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
Puree the soup with a hand blender or in a food processor or blender and enjoy!

Another option: If you like a thicker, creamier but healthier soup use pureed white beans instead of the milk or cream.
And still another option: If you don’t care about healthier but like an even tastier soup, start the soup out by cooking 4 strips of bacon,instead of the oil use the grease to cook the vegetables and serve the soup garnished with the crumbled bacon.
And yet another option: Add diced ham. (I love to add ham to this soup! Yum!)

You know I love to use my crock pot! Here is an option for the slow cooker…

Slow Cooker: Follow above step 1-3, place everything but the milk and cheese in the slow cooker and cook on low for 6-10 hours or on high for 2-4 hours. Then mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.

So delicious! Enjoy!

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Making Smoothies Even Easier

April 21, 2016April 26, 2016 LauraJoli LookingJoliGood9 Comments

While recently out with one of my friends, we were discussing the pros and cons of healthy eating. While I love the way eating right makes me feel, I said that one of the things I don’t like about eating healthy is all the chewing involved. Some times I just want to get the nutrition without having to graze on the veggies all day long.

One of the things that I love about using smoothies as a way of getting in all my veggies is that you can throw all kinds of great things in there from kale and spinach or beans and chia seeds. It is a great way to get in all the fiber, protein, and healhty fats you need for the day. And with a bit of prep work smoothies can be so fast to make! Put it into a portable cup and you’ve got a quick healthy meal on the go.

All you need is 20 minutes of prep time once a week, and instead of 5 to 10 minutes to make a smoothie each morning, all you’ll need is about 60 seconds! Smoothie freezer packs are also such a great way to use up fruit that’s almost too ripe to eat. (I love to wait to use my bananas until they are super ripe and sweet!)

These packs are made with just five ingredients: kale, bananas, blueberries, mango, and avocado. They add up to 243 calories, which means that you can add any extra ingredients like protein powder or almond milk. Of course, you can always make your own creative combinations as well. I personally love to make smoothies with strawberries, pineapple, peaches, cucumbers, and carrots.

I originally found this recipe by Jenny Sugar on POPSUGAR.

Photo credit PopSugar

How to Prep for a Week’s worth of Smoothie Freezer Packs

5 Days of Smoothie Freezer Packs

Yield: 5 packs
Prep Time: 20 minutes

INGREDIENTS

10 cups spinach or baby kale (or a mixture of both)
2 1/2 bananas
2 1/2 cups blueberries (fresh or frozen)
2 1/2 cups mango (I used frozen)
1 1/4 ripe avocados

NUTRITION

Calories per serving 243

DIRECTIONS

Grab five freezer-safe sealable plastic bags and divide the ingredients between them. Add: 2 cups of greens, 1/2 a banana (sliced), 1/4 cup blueberries, 1/4 cupmango, and 1/4 avocado.
Close them up and feel free to write any notes on the bag such as the date or ingredients you want to add later, then place them in the freezer.
When you’re ready to make your smoothie, empty the contents of the freezer pack into your blender, add the extra ingredients like water or coconut water, almond or soy milk, protein powder, flaxmeal, chia seeds, cinnamon, beans, tofu, or whatever you please. Blend it up and enjoy!

Source: Calorie Count

Here’s the calorie breakdown of other smoothie ingredients you might want to add to your blender:

1 cup unsweetened soy milk: 80 calories
1 cup unsweetened vanilla almond milk: 40 calories
1 cup coconut water: 43 calories
1 serving (about 35 grams) vanilla protein powder: 110 calories
1/2 cup nonfat vanilla Greek yogurt: 83 calories
1/2 cup vanilla soy yogurt: 105 calories
1/2 cup coconut milk yogurt: 90 calories
1/2 tablespoon chia seeds: 30 calories
1 tablespoon flaxmeal: 40 calories
1 serving soft tofu (1/5 package): 60 calories
1/4 cup cannellini beans: 50 calories
1 tablespoon almond butter: 95 calories

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Healthier Energy Bites

April 14, 2016April 3, 2017 LauraJoli LookingJoliGood9 Comments

Why Reese’s Easter PB eggs do you have to be so temptingly delicious?! The holiday edition of Reese’s peanut butter cups tastes even more awesome than the already awesome regular Pb cups.

So while I really want to be eating Reese’s Peanut Butter Eggs, instead I will be good and snack on some of this healthier option of an Energy bite.

I find that just one or two of these little bites will be just enough to fill me up and stave off unwanted afternoon snacking.

INGREDIENTS

2 cup oats (dry)
1/4 cup natural peanut butter (I love crunchy, but smooth is fine of course too.)
1/4 cup almond butter (if you don’t have any almond butter just use 1/2 cup of peanut butter.)
4 Tbsp honey (use local raw honey for an added immune boost.)
4 Tbsp mini chocolate chips
1/2 tsp pure vanilla extractAdditional ingredients for added flavor and nutrition…
1 Tbs chia seeds
1/2 tsp cinnamon
1 scoop vanilla flavored protein powder of your choice.

DIRECTIONS

Mix all ingredients in a large mixing bowl using a spatula
Place mixing bowl in refrigerator for 30 minutes to 1 hour
Roll mixture into equal size bites (I use my 2 tsp scoop to make them all uniform)
Store in refrigerator until ready to eat

Makes 8 servings, Each serving is quite a few of the 2 teaspoon sized balls. You won’t be able to eat too many without feeling sick to your stomach, so the chances of eating an entire serving is not likely.
Macros (per serving): If the above recipe is followed without the additional ingredients…

Calories – 338
Protein – 10 g
Carbs – 37 g
Fat – 18 g

Let me know if you make them and how you like them!

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Cadbury Mini Eggs candies Cheesecake Dip

March 27, 2016March 22, 2016 LauraJoli LookingJoliGood5 Comments

If you know me in person, you know that I am in LOVE with Cadbury Mini Eggs. They are my all time favorite candy in the history of forever! I cannot resist their sweet perfect yummy goodness! Easter is my favorite season for candy! One of my friends recently shared this delicious looking recipe with me, and I wanted to share it with all of you.

You can find the original recipe at http://apumpkinandaprincess.com

Cadbury Mini Eggs candies Cheesecake Dip | lookingjoligood.wordpress.com — This picture is from A Pumpkin & A Princess website.

Ingredients

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 tablespoons brown sugar
3/4 cup confectioner’s sugar
1 teaspoon vanilla extract
1/2 cup Cadbury Mini Eggs candies, crushed

Instructions

In a stand mixer or medium bowl beat cream cheese and butter together.
Add brown sugar, confectioner’s sugar, and vanilla until well combined.
Stir in Cadbury Mini Eggs candies with a spatula.
Serve with graham crackers or cookies of your choice.

If you aren’t a fan of Cabdury Mini Eggs (maybe you should go get checked out by your doctor because there may be something wrong with you!) you can substitute any of your favorite Easter candy for the mini eggs. I bet Reese’s pieces eggs or Reese’s peanut butter cup eggs would be wonderful as well, or even M&M’s! The candy combinations are pretty much endless!

Happy Easter!

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Celebate Pie Day with NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

March 14, 2016January 31, 2016 LauraJoli LookingJoliGood2 Comments

Happy Pie Day! To celebrate, here is the recipe of one of my very favorite pies

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

Top it with some vanilla ice cream and you might just think that you have died and gone to Heaven!

Prep:15 mins Cooking: 55 mins Cooling:15 mins Yields:8

Ingredients

Happy Pie Day! To celebrate, here is the recipe of one of my very favorite pies NESTLÉ® TOLL HOUSE® Chocolate Chip Pie| lookingjoligood.wordpress.com — photo credit to http://www.verybestbaking.com

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

https://www.verybestbaking.com/recipes/28218/nestle-toll-house-chocolate-chip-pie/

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Homemade Twix Bars

March 2, 2016February 27, 2016 LauraJoli LookingJoliGoodLeave a comment

I LOVE caramel!

One of my favorite candy bars of all time is Twix.

Here is a simply delicious recipe to make Twix bars at home!

Jamielyn over at I Heart Naptime has so many great recipes! If you are looking for something great to eat, you’ve got to go check it out!

Here is the direct link to these homemade twix bars over at I Heart Naptime. http://www.iheartnaptime.net/homemade-twix-bars/

Prep time: 25 MINUTES

Cook time: 30 MINUTES

Total time: 50 MINUTES + COOL TIME

Ingredients:

Shortbread:

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
2/3 cup butter, softened slightly

Caramel:

1/2 cup butter
1/2 cup brown sugar
1/2 cup sweetened condensed milk
2 Tablespoons corn syrup

Chocolate:

2 cups chocolate chips
1 teaspoon vegetable oil

Directions:

Preheat the oven to 350ºF. Line a 9×9 pan with parchment paper or spray with non-stick cooking spray. Set aside.

Combine the flour and sugar in a medium size bowl. Then cut the butter in with a pastry cutter or two forks, until it forms a crumb mixture. Then press down into the pan and bake for 20 minutes. Remove from oven and allow to cool.

For the caramel add the butter to a medium saucepan and melt over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread bars. Allow to cool.

Once the caramel has become firm, mix the chocolate and oil in a microwave safe bowl. Cook on high for 1 minute. Stir and cook in 15 second intervals, until the chocolate is melted. Then pour over the caramel layer and allow to set. May place in the fridge to help set faster.

Once the chocolate has hardened, cut into squares with a warm knife.

Go check out all the other awesome recipes at I Heart Naptime!

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Roasted Sweet Potatoes

February 17, 2016February 11, 2016 LauraJoli LookingJoliGood5 Comments

I used to only bake cookies, now I bake (roast) vegetables. Both are absolutely delicious. My most recent favorites are cauliflower, eggplant, and sweet potatoes.

It is so simple! Here is how I make the sweet potatoes…

Preheat oven to 425
I slice a sweet potato thinly
Sprinkle with salt, pepper, paprika, and garlic powder.
Spray a baking sheet with coconut oil
Bake at 425 until crispy for about 20-30 min flipping (and sampling) every 10 min.

I like mine to be extra crispy.

Another way to make them is to sprinkle with cinnamon and sugar, it is so super delicious both ways!

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Taco Salad Casserole Recipe

February 10, 2016March 2, 2016 LauraJoli LookingJoliGoodLeave a comment

I LOVE tacos! They are one of my absolute favorite meals. This casserole tastes like a taco and is so easy to make! I love how the crushed tortilla chips on the bottom make a nice crust. The refried beans and meat mix together with the cheese to make each bite taste like heaven.

TOTAL TIME: Prep: 25 min.

Bake: 15 min.

YIELD:4 servings

Taco Salad Casserole Recipe | lookingjoligood.wordpress.com

Ingredients:

1 pound ground beef (use ground turkey for a healthier option.)
1/4 cup chopped onion
1/4 cup chopped green pepper (personally I hate peppers, but if you like them, go ahead and add them!)
1 envelope taco seasoning (I prefer the lower sodium one)
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

Directions:

1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.
2. Place chips in a greased 8-in. square baking dish.
3.In a small bowl, stir refried beans; spread over chips.
4.Top with beef mixture and cheese.
5. Bake, uncovered, at 375° for 15-20 minutes or until heated through.
6.Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Enjoy!

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Easy Crock Pot Potato Soup

February 3, 2016January 31, 2016 LauraJoli LookingJoliGood7 Comments

Way back when Pinterest was brand new and there weren’t too many people that used it yet, I pinned this easy crockpot potato soup from Pearls Handcuffs and Happy Hour. As we all know, Pinterest has really taken off and it has been a huge blessing to bloggers of all kinds.

I have made this soup so many times, and ever time I make it I love it just as much! Very simple, very delicious. Perfect for dinner on cold winter days!

Easy Crock Pot Potato Soup | lookingjoligood.wordpress.com — Photo credit goes to Pearls Handcuffs and Happy Hour

Ingredients:

1 30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese (Fat free cream cheese won’t melt)

Directions:

In a crockpot, combine everything EXCEPT for the cream cheese.
Cook for 6-8 hours on low heat.
About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Serve with cheese, sour cream, bacon bits, green onions (Sometimes if I have leftover ham I will cut it up and add it into the soup, ham is my favorite!)

If you would like to read the original posted recipe on Pearls-Handcuffs-Happyhour click HERE

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Category: Delicious Recipes

M&M’s Chocolate Chip Cookies

Chocolate Chip M&M’s Cookies

Ingredients

Directions

Try not to eat them all yourself 😉

Roasted Broccoli and Cheddar Soup

Ingredients

Directions

So delicious! Enjoy!

Making Smoothies Even Easier

5 Days of Smoothie Freezer Packs

INGREDIENTS

NUTRITION

DIRECTIONS

Healthier Energy Bites

Cadbury Mini Eggs candies Cheesecake Dip

Celebate Pie Day with NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

Homemade Twix Bars

I LOVE caramel!

One of my favorite candy bars of all time is Twix.

Ingredients:

Directions:

Roasted Sweet Potatoes

I used to only bake cookies, now I bake (roast) vegetables. Both are absolutely delicious. My most recent favorites are cauliflower, eggplant, and sweet potatoes.

Taco Salad Casserole Recipe

Ingredients:

Directions:

Easy Crock Pot Potato Soup

Chocolate Chip M&M’s Cookies

Ingredients

Directions

Try not to eat them all yourself 😉

Share this:

Ingredients

Directions

So delicious! Enjoy!

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Share this:

Share this:

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I LOVE caramel!

One of my favorite candy bars of all time is Twix.

Ingredients:

Directions:

Share this:

I used to only bake cookies, now I bake (roast) vegetables. Both are absolutely delicious. My most recent favorites are cauliflower, eggplant, and sweet potatoes.

Share this:

Ingredients:

Directions:

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