Zaxby's Sauce?!?

So I found this recipe on pinterest. I was all excited to try it out. So I did tonight with some homemade chicken fingers. It was good, but it was missing something. The something was the twang? What could it be? Well, here is the recipe I used...
1⁄2 c mayonnaise
 1⁄4 c ketchup
 1⁄2 T garlic powder
 1⁄2 T Worcestershire
 1 t paprika
 Generous amount of black pepper (cover surface two or three times) & mix well. 
Allow sauce to sit a few hours before serving...Ta-da! :)

Cottage Cheese Cornbread

I am not sure what it is about this cornbread, but it is SO good. It is moist (I guess the cottage cheese does that) with a good flavor (I think the onions do that!). I know you may be thinking...cottage cheese, but I promise you will have NO IDEA it is in there unless I told you or you made it. So if you know someone will not eat it knowing that-then just call it cornbread :)
 Serve it warm with butter and you cannot go wrong. I am making two pans today to take to two different friends that just had babies. They also have other little ones so I am leaving the broccoli out. It is good with the broccoli, but I think I prefer it without. I hope they enjoy!

2 boxes of Jiffy Cornbread
4 eggs beaten
1 1/2 sticks of butter melted
1 medium onion chopped
1 cup of cottage cheese
10 oz of chopped broccoli, it is an option!

9x13 greased pan at 375 for 35-40 minutes!
Easy as that :)

Here it is with broccoli-it is very yummy too!

Pepperoni Pizza Puffs

This is a great appetizer for any sporting event or just having some friends over for a game night. You will be a hit at any gathering with these.

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1 tablespoon Italian seasoning

pinch of salt (optional)

pinch of red pepper flakes (optional)

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup store-bought pizza sauce

Directions:

1. Preheat oven to 375*. Grease a 24-cup mini muffin pan or whatever size you wish to use. In a large bowl, whisk together flour, baking powder, Italian seasoning, salt and red pepper flakes. Whisk in the egg and milk. Stir in the mozzarella, Parmesan and pepperoni. Let stand for 10 minutes.

2. Stir and divide equally among the mini muffin cups. Bake 20-25 minutes. 

3. Heat the pizza sauce in the microwave or on the stove. Serve warm with the puffs.  

Italian Chicken Soup

This is from the Pioneer Woman. So simple and SO yummy...That Pioneer Woman is a genius!! I love smart, simple, and delicious cooks.

1 box Ditalini pasta {I used the Barilla brand}

1 tbsp. olive oil

4 chicken breasts

8 cups chicken broth {this equals out to two big boxes of chicken broth}

1 medium onion, diced

2 green peppers, diced

2 stalks of celery, diced

1 tbsp. olive oil

1 can {28. oz} whole tomatoes, diced

2 cups heavy cream

1/3 cup olive oil

4 tbsp. minced fresh oregano

salt & pepper, to taste

Parmesan Cheese shavings, as desired

First up, cook your pasta according to package directions.  I used the whole box of Ditalini, just incase you're wondering.  Drain pasta, rinse, and return to pot.  Toss in 1 tbsp. of olive oil and mix well.  Set this aside.

Cook your chicken and shred-or go easy and buy a rotisserie chicken and pull apart.

Chop up your bell peppers, celery, and onion.

Saute the peppers, onion, and celery, in a tablespoon of olive oil until tender {about 10ish minutes}. Now add the broth, chicken, and tomates {with all the tomato juice} to the pan.  Bring to a boil and the reduce the heat to simmer.

Then add pasta, heavy cream and oregano and stir until well combined.

Alright guys.  Tell me this doesn't look easy enough?!

Oreo Bon Bons

The AMAZING Oreo Bon Bons/Truffles

I got this recipe about 4 years ago from my sister-in-law. She ran across the recipe in a magazine and had made them for Christmas. They were a huge hit! I then started making them anytime I needed something sweet. I made them for a friends birthday at school and was an instant hit. They are very easy, a little time consuming, but still very easy!!

Ingredients:

1 pkg of Oreos minus 10 sandwich cookies

8 oz cream cheese, softened

2 pkg's of almond bark ( choc or white choc )

Use the minus 10 for decoration if you want

Directions

Crush 10 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 35 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter ( about 40 balls).

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

You could also use sucker sticks for easier dipping and use like cake pops!