Mustard and Mushroom Pork Tenderloin

I’m ready for the warm weather to get here. Usually I try to cling to every last chilly day we get – probably because we only get about 10 here in Tampa and I am SUCH a New England girl who loves her scarves and boots – but this year I am ready for cute spring/summer dresses and pretty wedges. I’m ready to wiggle my toes into the sand, and relax on the beach with a good book pretending to weigh about 15 pounds less than I do.

All of this has zero to do with this recipe, which I really love. I first made it a couple of years ago when my dad was coming to visit and I wanted to use the slow cooker so I could spend my time visiting with him rather than cooking. It’s warm and comforting and perfect for one of the last few chilly nights before spring really blooms.

Mustard and Mushroom Pork Tenderloin

*Serves 4

(printable recipe)

Ingredients:

-          2 lbs pork tenderloin or roast

-          8oz mushrooms, quartered

-          1 ½ cups chicken broth

-          3 garlic cloves, smashed or minced

-          ½ medium onion, sliced

-          ½ cup white wine

-          2 tablespoons Dijon mustard

-          1 bay leaf

-          1 teaspoon worcestershire sauce

-          ½ teaspoon celery salt

-          ½ teaspoon ground thyme

-          2 tablespoons butter

-          3 tablespoons flour

Directions:

1. In a 4 or 6 quart slow cooker combine broth, wine, mustard, thyme, celery salt, bay leaf and worcestershire sauce. Add garlic, mushrooms, onions and pork. Cook on low for 7-9 hours.

2. Remove tenderloin and set aside. Allow to rest 10 minutes before slicing. Remove mushrooms and set aside. Reserve 2 ½ - 3 cups of liquid to make sauce.

3. In a large sauté pan melt butter over medium low heat. Once melted add flour and whisk together for about one minute. Then slowly add reserved cooking liquid whisking as you combine. Bring heat up to medium-high to let thicken – about 5 minutes.

4. Once sauce has thickened, taste for seasoning and add any salt and pepper if needed. Stir in mushrooms.

5. Slice pork and serve over mashed potatoes or rice and top with gravy.

So what are you most looking forward to this spring?

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Seriously Awesome Burgers

Last night I came home from work and the last thing I felt like doing was putting any effort into cooking. I knew we had some burgers in the freezer, so I pulled them out to thaw and decided tater tots for a side.

Classy, I know.

Once Brent threw them on the grill, I decided that I was just going to eat mine with cheese, mustard, and ketchup. No fancy pants toppings this time! Just a damn good and simple burger.

Until, I decided that bacon didn’t sound too bad…and if I was cooking bacon I could certainly take 5 minutes to sauté some crimini mushrooms because I need to use them up… and oh no, we only have one slice left of the good cheese, so why don’t I use up the goat cheese in there from that failed dish I attempted the other night… oooh I have a lonely little sun-dried tomato…I’ll make a goat cheese sun-dried tomato spread for it! That jar has been taking up way too much space in the fridge anyway.

And right there folks, is how I almost always get carried away with dinner. Sometimes I think there should a twelve step program of some sort for this type of behavior. But then…what would I share with you?

These little beauties were delicious and completely satisfied my burger craving. The burger was juicy, the bacon crispy, and the goat cheese sun-dried tomato spread was awesome. It was the perfect compliment to the burger and other toppings. I devoured these with no shame, juice dripping down my chin, and inevitably onto my shirt, which now is probably ruined. Not that this is anything new to me, I tend to always get something on me from either the cooking or eating part of the process.

With Memorial Day coming up, the spread would be a great and simple addition to your cook out. It seriously takes less than 2 minutes to whip together, and that includes pulling out the ingredients!

Smoked Gouda and Sausage Stuffed Mushrooms

I dreamed this recipe up a few years ago and it is one of Brent’s favorites. Anytime I take it to a party it always goes over really well and I get asked for the recipe. Once there was someone was telling people that they weren’t any good. I overheard this and didn’t think much of it until Brent told me later that the guy asked for the recipe. Odd, right? He admitted to Brent that he was telling people they weren’t yummy because he didn’t want every one else to eat them.

It was kinda genius if you ask me.

Anyway, stuffed mushrooms do take a little bit of prep work, but they are worth it in the end. You can prep them up to a day in advance; just make sure you cover them before putting them in the fridge.

Smoked Gouda and Sausage Stuffed Mushrooms

*Makes 45-55
(printable recipe)

Ingredients:
- approx 32-40 oz of whole button mushrooms
- 1 lb bulk breakfast sausage, such as Jimmy Dean
- 12 oz smoked gouda
- 1.5 cups Italian bread crumbs
- 1.25 cups butter, melted
- ½ teaspoon onion powder
- ¾ teaspoon garlic powder
- salt and pepper, to taste
- cooking spray

Directions:

1. Break up and brown sausage in a large skillet over medium high heat. Once done, drain well and place on a paper lined plate to cool. You want to omit as much grease as possible. Once cooled, give a rough chop to eliminate any huge pieces.

2. While sausage is cooking/cooling, de-stem mushrooms and wipe off excess dirt with a damp paper towel. Season with salt and pepper. Also take this time to shred the gouda with a cheese grater.

3. When ready, combine sausage, cheese, butter, bread crumbs, and spices in a large bowl. Stir to incorporate. Next stuff each mushroom with a teaspoon to tablespoon amount of stuffing depending on size. It’s best to form a rough ball first and then form to make a dome on top of the mushroom. See the pictures below.

French Bread Pizza #1

Recipe: Spinach and Mushroom French Bread Pizza with Sun dried Tomato Spread

Who didn’t love Stouffer’s French Bread Pizza as a kid? I’d venture to say very few didn’t like them. In the world of frozen pizza where there are hundreds to choose from, Stouffers is in my top three that I will enjoy from time to time. That being said, this idea came from a commercial I saw about a bajillion times on the Food Network for those sandwich thins. The idea sounded good to me, so I ran with it since I had nearly all the ingredients in my fridge that night anyway.

 Spinach and Mushroom French Bread Pizza

These pizzas would be great for a quick dinner, a weekend lunch or snack, or maybe some really big sports game that might be right around the corner…

*Serves 4 (as a meal)
(printable recipe)

Ingredients:
- 1 long French loaf
- 1 cup ricotta cheese
- 3-4 sun dried tomatoes in oil, depending on size
- 1.5 teaspoons oil from sun dried tomatoes
- ½ teaspoon Italian seasoning
- ¼ cup milk
- 1 tablespoon butter
- 3 cups fresh baby spinach
- 2 cups mushrooms
- ¾ cup fresh mozzarella, cubed

Directions:

Florentine Omelet

If there is one thing in the kitchen that I am utterly useless at, it’s making the perfect omelet. I can never seem to get it juuuust right and believe me I have tried countless times. Brent however is a total rock star when it comes to making them, and this is my favorite that he makes. It takes a bit of effort but it’s well worth it. After several hours of begging and promises to give him back rubs, he wrote the recipe down so I can share it with you.

Brent’s Florentine Omelet

*Serves 2
(printable recipe)

Ingredients:
- 3 eggs
- slash of milk
- ½ cup mushrooms, sliced
- 4 slices bacon, cooked and crumbled
- 3 tablespoons butter, divided
- 2/3 cup heavy cream + a splash;
- ¼ cup onion, diced
- 1 teaspoon of garlic
- 1/3 cup artichoke hearts, roughly chopped
- ½ cup frozen spinach, thawed and excess water removed
- ½ cup grated parmesan cheese
- ½ cup shredded Italian cheese
- salt and pepper

Directions:

For the sauce: sauté onion and garlic in 1 tbl butter on medium heat until translucent. Add artichoke hearts and spinach, then toss to combine allow to cook for a minute. Add heavy cream and let reduce by half over medium heat. Whisk in parmesan cheese and salt and pepper to taste. Cook for an additional minute or two, then serve over omelet.

Meatloaf: Love it or Hate it?

Recipe: Yankee Meatloaf with Mushroom and Shallot Gravy

Brent has been wanting meatloaf for a while. Well actually he has been wanting Beef Stroganoff but I told him no because THAT recipe is already on the blog. I’m a cruel a girlfriend, aren’t I? Meatloaf was his second choice and he said he wanted my stuffed meatloaf. Again, I said no, THAT recipe is already on the blog.

So finally I told him I would make this dish for him and he was very happy with the end result. In fact, he ate half of it in one sitting. I’ve made this version several times before, but for some reason he acted as if he never tried it before. Boys can be so strange.

Meatloaf is one of those dishes that vary wildly from recipe to recipe. Mine is more meatball like in texture and not “loafy”. This is how my mother made it and I prefer it that way. I also prefer to cook mine in a loaf/bread pan. I find that cooking it like that makes a moister meatloaf, and again this is how my mother always did it.

Yankee Meatloaf

*Serves 4

(printable recipe)

Ingredients:

- 1.5 lbs ground beef

- 1 small red pepper, diced

- 1 small white/yellow onion, diced

- 1 cup mushrooms, diced

- 2 teaspoons Italian seasoning

- 1 teaspoon seasoned salt

- 2 eggs

- 2 teaspoons minced garlic (3-4 cloves)

- 1 tablespoon Worcestershire
- ¾ cup bread crumbs
- ¼ cup grated parmesan cheese
- Black pepper to taste
- 1 tablespoon butter or oil

Arugulamania Dish #2

So here is the second dish or meal that we incorporated the fabulous Arugula Walnut Pesto in. I really just came up with the idea by wanting to use various items that I had on hand at the time up, but boy was it a hit. BD and I literally each took a bite and turned to each other with that complete look of utter satisfaction when you have an idea of how you want something to turn out and it ends up exceeding those expectations. In fact, I looked at him and said: This should be on a menu somewhere. Who knows – maybe it already is!

~ I know this is labeled under vegetarian as well. The reason why is because by just eliminating the steak and doubling up on the Portobello, you can have a great option that would satisfy anyone.

Steak and Portobello Ciabatta Sandwiches

*Serves 2
(Printable recipe)

Ingredients:

- 8oz flank or skirt steak, marinated in any steak marinade you choose*
- 1 large Portobello mushroom, stem removed

- ½” thick slice of red onion, not separated

- ¼ cup roasted red peppers, cut into strips
- 4 tablespoons boursin cheese
- 2 tablespoons Arugula Walnut Pesto

- 2 ciabatta rolls

- Veggie or Canola oil
- S&P

*We used A1 Steak House marinade.

Directions:

1. Allow your flank steak to marinade according to the directions of the marinade you choose. I would recommend at least an hour or two but several hours is best. Take the Portobello and onion, coat with oil and season with salt and pepper.

2. Allow your grill to get very hot. Once grill is well heated, you can grill the Portobello, red onion, and steak. Red onion will take about 6-7 minutes per side; the Portobello will take about 5 minutes per side; and the steak for about three minutes each side. (This will give you a medium-rare to medium steak. I wouldn’t recommend grilling it much past this temperature as flank steak is thin and can easily be overcooked.) I would actually recommend grilling the steak first, removing it from the heat, and allowing it to rest for several minutes while the veggies cook. This will allow the juices in the steak to redistribute – which means a juicier steak for you.

3. Once steak is rested, take a sharp knife and cut across the grain in thin slices. Also slice the Portobello into long slices and separate the onion.

4. Assemble your sandwiches: Cut each ciabatta in half. Spread 1 tablespoon on the pesto on the bottom half and 2 tablespoons of boursin on the top half of each. Then layer your steak, portabellas, roasted red peppers, and red onions. Cut in half and serve.

Thoughts: I’ve actually been dying to makes these again. And I’m still dreaming of the arugula walnut pesto. The ciabatta rolls are really one of my favorite types of bread. They held up really well in relation to this sandwich, which a less sturdy bread wouldn’t be able to. Steak with mushrooms and onions are always a winning combination in my book and this went above and beyond it. This sandwich was favorable and would make an easy summer dinner.

Arugulamania Dish #1

So with a good amount of incredibly tasty arugula walnut pesto in my fridge I decided to give it a work out and planned a couple of meals using it. It actually could have been three, but I kept snacking on it too much.

The night I made the pesto I dreamed up this little pasta dish. A majority of the ingredients I had on hand, so it made for a quick and very delicious tasting supper. You could also make this meal with regular pesto, or omit the chicken and double up on the mushrooms for a vegetarian option.

Before I get started, let me point out that in this recipe I used a store bought marinade for the chicken AND a store bought alfredo sauce. I’m not opposed to short cuts in my cooking from time to time. You can certainly use your favorites in replace of mine, but I have noted what brands I used.

Grilled Chicken and Portobello Pasta

with Arugula Walnut Pesto Cream Sauce

*Serves 2

(printable recipe)

Ingredients:

- 1 marinated chicken breast, pounded to even thickness*

- 2 medium Portobello mushrooms

- 1 ¼ cup prepared alfredo sauce**

- 2 tablespoons Arugula walnut pesto

- ½ pound of fettuccini pasta, cooked al dente

- 1 roma tomato, diced (optional)

- EVOO

- S&P

* We used Lawry’s Herb and Garlic 30 minute marinade. Use whatever kind you prefer.

** If you’re feeling extra ambitious, you can make your own. We used Buitoni’s brand from the refrigerator section.

Directions:

1. Marinate chicken 30 minutes prior to cooking – at least. Clean mushrooms, remove stems and toss in a light coating of EVOO and salt and pepper.

2. Start your grill and bring to temp. Once well heated, grill chicken for roughly 4-6 minutes on each side. Start before you put the portabellas on – they will only take 3-5 minutes on each side. Remove portabellas from heat when have developed a deep brown color and softened up. Chicken should be no longer pink in the inside and juices will run clear. (I can’t give you an exact time because heat temps vary and thickness varies.)

3. While chicken is cooling, heat alfredo over medium heat in a sauce pan. Once alfredo is heated through add the pesto and stir to combine.

4. Once alfredo/pesto is heated through, remove from heat and toss with hot cooked pasta until sauce coats all the fettuccini.

5. Slice chicken and portabellas and place on top of pasta to serve. Add tomatoes as garnish if you choose.

Thoughts: This was a lovely pasta dish. The arugula didn’t overwhelm the dish because the alfredo mellowed out its intensity. They combined beautifully to make a flavorful and delicious cream sauce. The grilled chicken and portabellas were perfect on top of the pasta. You can add them in – BD likes to do this – but I don’t like to when using a long cut of pasta.

I noted that the tomatoes are optional. Personally, I love fresh tomatoes on top of a pasta dish. To me it adds a light and fresh element to a pasta dish that I really love. I’ve got one more recipe to share using the pesto and I should have it up sometime this weekend.

Rae ^..^

Shrimp, Bacon, and Mushroom Quesadillas with Mexican Herbed Sour Cream

So it was Saturday night and I was trying to figure out what I should whip up for dinner. After mentally running through everything that was in my freezer/fridge and pantry, I came up with the idea to do Quesadillas. But these aren’t “normal” quesadillas; these have shrimp, bacon, mushrooms, and gouda cheese in them. Swoon.

After I settled on my ingredients I thought that I couldn’t just serve them with plain old sour cream. That would be boring and probably not stand up well. So I went with a Mexican-ish Herbed Sour Cream. Which I am now addicted to and use on everything I can possible think of. And I swear the longer it sits in my fridge, the better it gets.

Shrimp, Bacon, and Mushroom Quesadillas with Mexican Herbed Sour Cream

*Serves 2

(Printable version)

Ingredients:

- 1 dozen raw shrimp, peeled and deveined

- 2 cups shredded gouda cheese

- 2 cups shredded Monterey jack cheese

- 1 cup sliced mushrooms, any variety – I used baby bella

- 6 bacon strips

- 3 large tortillas

- 1/3 cup chopped scallions

- Canola or Veggie oil, few tablespoons for frying

- S&P

Sour cream:

- 1 cup sour cream

- ½ teaspoon garlic

- 2 tablespoons fresh chives

- 2 tablespoons fresh cilantro

- 1 teaspoon ground cumin

- Juice of ½ lime

Preparation:

Note: Make the sour cream mixture first and then set in the fridge. You’ll want to do this so they flavors have time to develop into a happy mixture.

Beef Stroganoff

I’m going to be honest with you - I’m not the biggest Beef Stroganoff fan. I don’t know if it’s because my mother never really made at home or if it’s the name, but I never have really been a fan. (And yes, it I needed to say that twice) BD however does like it, so I figured I’d make it for him one night. Sometimes I’m a good girlfriend.

Like everyone else in the world we have pretty hectic lives so we like to use the slow-cooker a fair amount. It comes in handy, especially when neither one of us are getting home before 8pm. So when I decided to make Beef Stroganoff I thought I’d see how it would come out in the good old crock pot. I’ve made Beef Stroganoff before in a more traditional way, but was never really impressed with it. I started this recipe the same way I do my pot roast with golden mushroom soup and then built the recipe from there.

Beef Stroganoff

*Serves 6-8

(print the recipe)

Ingredients:

- 2 lbs thick cut top sirloin

- 2 10 ¾ oz cans of Golden Mushroom soup

- 2 cups mushrooms, sliced

- 2 tablespoons Dijon mustard

- 1 tablespoon minced garlic

- ¼ medium onion, thinly sliced

- 2 cups beef broth

- 3 tablespoons fresh dill, minced

- 2 tablespoons fresh chives, minced
- 3/4 cup sour cream

- 1 tablespoon cornstarch

- splash of water

- S&P

- Egg noodles or mashed potatoes for serving

Preparation:

1. Take the sirloin and remove the extra fat. Cut into 1 ½ inch chunks. (Think large bite-sized pieces.)

2. In a large slow cooker combine: soup, beef broth, mushrooms, mustard, garlic, and onion. Whisk to combine, then add sirloin and stir to incorporate. Add a few good turns of black pepper.

A knock off from down under

I call this Aussie Chicken because it’s my take on Outback’s Alice Springs Chicken. This is a dish that dish both the boys love. It’s usually a go-to meal at our house because we almost always have everything on hand for it. It’s not the prettiest plate to look at due to the mound of toppings it has, but is really is such a tasty dish and will satisfy the hungriest of men.

Aussie Smothered Chicken

*Serves 4

(print the recipe)

Ingredients:

- 4 chicken breasts, pounded ½ inch thick

- 8 slices of bacon, cooked and crumbled

- 1 cup sliced mushrooms (crimini or button)

- 1 medium onion, sliced

- 1 ½ cups of shredded cheddar cheese

- Butter for sautéing, few tablespoons

- Your favorite chicken grill seasoning. I used this one.

- Ranch or Honey Mustard

- S&P

Italian Sausage and Vegetable Soup

I was debating between soup and stew for this dish. It’s pretty hearty and even though there is a lot of chopping, its a snap to make thanks to the crock pot. Brent and I originally came across the idea for this recipe in a crock pot recipe booklet. You know, one of those little ones you find in the grocery line. We’ve made several adjustments to it, and it's one of our favorites. You’ll need a large crock pot for this.

Italian Sausage and Vegetable Soup

A Dish of Favorite Veggies...AND Bacon!

Green beans are one of my favorite vegetables. I came up with this recipe a few months back when BD and I were making a beer can chicken. They were a hit, and we’ve been making them every since. They do take a bit of time because of all the sautéing but are worth it in the end. Plus, I’m a sucker for anything with mushrooms, caramelized onions, and bacon on it.

Fully Loaded Green Beans

(print the recipe)

Ingredients:

- 1 pound of fresh green beans

- 1.5 cups of sliced button mushrooms

- 1 large white or yellow onion, sliced

- 8-10 slices of bacon *can be omitted for a vegetarian dish

- 4 tablespoons of butter

- 1 tablespoon garlic powder

- S&P

Procedure:

1. To start, snap your green beans, wash and slice the mushrooms, and slice the onion.

2. Start your bacon anyway you prefer to cook it. Once cooked, chop into bacon bits.

3. In a large skillet, melt two tablespoons of butter. Add mushrooms and sauté until lightly brown. Remove mushrooms, leaving the liquid in the pan. Set mushrooms aside.

Mushrooms - couple minutes in

4. Add onions and one more tablespoon of butter to pan, and over low heat sauté until caramelized. This will take about 15-20 minutes.

Onions almost done!

5. Bring a large pot of water to a hard boil and blanche green beans for five minutes. Remove from water, drain, and rinse with cold water.

6. Once onions are caramelized, add remaining butter, mushrooms, green beans, and garlic powder to the pan. Add salt and pepper to taste. Toss everything together for a few minutes, then add bacon and toss again. Serve immediately.

Fully Loaded Green Beans

My thoughts: The green beans stay nice and crisp and get a lot of flavor from the pepper and butter. plus with the added onions, mushrooms, and bacon they really get dressed up nicely. Green beans almondine USE to be my favorite way to eat them, but this recipe trumps that every time.

Kitten ^..^

Grilled Veggie Pitas

Everything is better grilled!

I’m always brainstorming for new lunch ideas for the work week. I can usually stick to one idea for about 3-4 weeks until I get burnt out and need something different. This week I am attempting Grilled Veggie Pitas. The recipe below will make about 6 pitas.

Grilled Veggie Pitas

(print the recipe)

Ingredients:

- 1 medium eggplant

- 2 medium Portobello mushrooms

- 1 large zucchini

- 1 roasted red bell pepper

- ¼ cup kalamata olives

- 6 pitas, white or whole wheat

- ¾ cup of speadable garlic and herb cheese, such as Boursin or Rondele

- ½ cup of EVOO

- S&P

Procedure:

1. Take the eggplant, Portobello, and zucchini and rinse and pat dry. Slice the eggplant and zucchini into ¼ slices. Leave the Portobello whole for now.

2. Brush all veggies with EVOO and season with S&P.

3. Heat grill to medium heat and grill veggies until al dente. Mine took between 10 and 20 minutes. Eggplant was done first and zucchini last.

4. While the grilled veggies are cooling, rough chop roasted red bell pepper and kalamata olives. Then chop grilled veggies into bite-sized cubes.

5. Add all veggies to a large bowl and toss together.

6. Take each pita and slice in half. Open the pita to create a pocket and smear 1-2 tablespoons on the inside.

7. Fill each pita 2/3 the way full with veggies and serve.

Grilled Veggie Pitas

My thoughts: BD and I had a little bit of a disagreement on whether or not to add garlic to the veggies prior to grilling. I left it off because I knew the cheese would give the sandwich plenty of garlic flavor for me. Plus, with this sandwich as my lunch for the week, I didn’t want REALLY bad garlic breath all day. This was a new venture for me and I really, really liked the end result. It was exactly what I was hoping for. The veggies were cooked so that the flavors developed in each of them but they weren’t mushy, and the garlic-herb cheese melts a little once you place the warm veggies in the pita. I was concerned about the veggie mixture being too wet and tearing the pita, but that was not the case at all. The pita bread held up nicely. I used white this time but will go for wheat when I make them again.

Last night’s taste test made me very hungry for lunch today.

Triple the Cheese, Please!: Parm Tater Tots and Phake Phillies

Last Wednesday night DB ended up having the night off. Usually he is working at the restaurant on Wednesday so I get a chance to relax, catch up on the DVR, be lazy, and NOT cook. My plan of rummaging in the fridge for something to eat and watching the Real Housewives of NJ was foiled. So I ended up whipping together some Philly Cheese steaks and some Parmesan tossed tater tots. Quick, easy and cheap.

One of our food staples is frozen Philly steak meat. I'd never had it before and honestly was a little grossed out by it when BD wanted to buy some. Then a couple of years ago on X-mas Eve he made a couple for us before we went out. I was pretty shocked at how quick and yummy it was.

Philly Cheese steaks - A fast and loose recipe!

Ingredients:
- Sliced Onion
- Sliced green, red, yellow (whatever color!) bell pepper
- Sliced Mushrooms
- Philly Meat (or left over steak sliced really thin)
- Garlic - powder or minced
- Rolls
- Cheese! I used Provolone and American

Procedure:
1- Slice your veggies and saute in a little EVOO or butter till tender. Remove from pan and set aside.
2- *Some brands want the meat thawed and others don't so be sure to check for that.* Throw it in the pan, sprinkle with S&P and garlic to taste. Cook until thoroughly done.
3- Throw veggies back in the pan and toss together.
4- Place mixture on bread and top with cheese. (as much or as little as you want)
5- Throw under a broiler until cheese is melty.

Parmesan Tater Tots
*This is sooooo easy and makes tater tots even better than they already are.

Ingredients:
- Frozen Tater Tots
- Parmesan Cheese - grated
- S&P
- Garlic and Onion powder

Procedure:
1- Take tots and place on a sheet pan.
2- Lightly coat in melted butter or EVOO
3- Sprinkle salt, pepper, garlic and onion powder to taste.
4- Bake according to package.
5- When done sprinkle with Parmesan cheese and toss to coat.


What I like about this meal is that even though its not fancy, hard or takes a lot of time - it still have a homemade quality to it. Plus its great comfort food.

While I was at the grocery store picking up a few things I needed for dinner that night I wandered into the bakery. BAD IDEA. I came across these Brownie Cookies. Soft cookies with walnuts and chunks of white chocolate in them. Sooooo good. And with a cold glass of milk I was in heaven.

I made DB hide the other two from me so I wouldn't eat them too!