White Chocolate Chip Pudding Cookies

During finals week all I felt like doing is watch Netflix and eat cookies. So of course, I looked on Pinterest for some cookie recipes and I found one from Chef in Training that looks like it would hit the spot, plus for some reason I had instant vanilla pudding in the kitchen cabinets. Looks like it was meant to be.  The only thing is that I didn't have any milk chocolate chips, but I did have white chocolate chips, which I would have rater had anyways, so it worked out in my favor. 

Ingredients

3/4 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

1 package instant vanilla pudding (3oz)

2 eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cup flour

1 1/2 cups white chocolate chips

Direction

Oven: 350

Mix together flour and baking soda, set aside.

In a large bowl, cream together butter and sugars.

Add in pudding package and beat until well blended.

Add eggs and vanilla and mix well.

Slowly mix in flour/baking soda mixture until well incorporated.

Add in white chocolate chips.*

Roll into balls and place on greased baking sheet.

Bake for 8-12 minutes.

TATER RATER

*This recipe was originally milk chocolate chips, so if you prefer milk chocolate chips you're more than welcome to!

Honey Sriracha Chicken

I came across this recipe out of pure hunger. I knew I wanted to make chicken for dinner and this was the first thing that popped up and am I thankful. This recipe is simply delicious. There is the perfect amount of heat and the perfect amount of sweetness to this dish. It taste exactly like Asian take-out, but a whole lot better. In fact, when Tater took a bite she without hesitation gave it a 5. 

Like I said, I made this randomly out of pure hunger meaning I didn't even think about my blog, so I didn't take a picture of my meal. It turned out to be better than I thought, so I definitely had to put it on here. So, thank you to Creme de la Crumb for the pictures and recipe. It was definitely a hit in the Anderson Tate household. 

Ingredients

3-4 chicken breast, diced

1/3 cup cornstarch

sauce

1 cup water

2-3 tbsp sriracha

~depending on how spicy you want it~

5 tbsp soy sauce

1 tbsp minced garlic

1/4 cup sugar

2-3 tbsp honey

~depending on how sweet you want it~
2 tbsp corn starch + 2 tbsp cold water
optional: crushed red pepper flakes, white rice

Directions

Sauce:

In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir.
Bring mixture to a boil over medium heat.
In a separate small bowl, whisk together the 2 tbsp corn starch and remaining 2 tbsp water until dissolved.
Add to the sauce pan and stir until thickened.
Reduce and heat to low.
Chicken:
Add diced chicken and 1/3 cup of corn starch to a large plastic bag.
Seal the bag and shake to coat chicken.
Drizzle a large pan or skillet with oil over medium heat.
Add chicken and saute until browned and chicken is cooked through.
Add the sauce and stir to coat.
Sprinkle with crushed pepper flakes if desired.

TATER RATER 

Suggestions: Serve on a bed of white rice.

College Style Monte Cristo

The reason I call this a "College Style" Monte Cristo is because it an easy way to make a Monte Cristo and can make several times by buying ingredients once. That's what college students like to hear. Another good thing about this meal is that its good at any sitting. Since it is dipped in eggs and then fried, it almost has a french toast flavor, therefore it taste great during breakfast time. I used deli ham, because college, but this recipe would have tasted so much better with baked ham. So after the holidays, if you have leftover ham, keep this recipe in mind.

Ingredients

2 eggs
Salt and pepper
4 slices of white bread
2 tbsp mustard (I prefer Dijon)
2 tbsp mayonnaise
1/2 lb thick sliced baked ham
1/2 ounce, weight shredded gruyere cheese*
2 tbsp butter
Powder sugar (optional)
Honey (optional)
Preserves (optional)

Directions

Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper, set aside.
Assemble sandwiches, with mustard, mayo, ham, cheese.
Slightly compress sandwich.
Over medium heat melt butter in skillet.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches 2-3 minutes on each side.
Serve warm with your choice of powder sugar, honey, and/or preserves.

TATER RATER

Suggestions: This makes two sandwiches, so split the recipe if just making for 1.

*I can never find gruyere cheese, so I typically buy swiss instead.

Recipe from: She Wears Many Hats