Friday, April 1, 2011

Friday Foodday

It's Friday! Wooohooo!! I'm so happy.  I hope you all have a wonderful weekend.

I am at my work conference until Wednesday, so think of me when you wake up at noon tomorrow.  Know that jealous is an understatement.

Snickerdoodle Blondies
c/o Stephanie Cooks Blog
2 2/3 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp. cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs
1 tbsp. vanilla extract
2 1/2 tbsp. granulated sugar
2 tsp. cinnamon

1- Preheat over to 350. Spray a 9x13 baking dish with non-stick spray.
2- In a medium bowl whisk the flour, baking powder, salt, and cinnamon together.
3- Cream the butter and brown sugar together in a stand mixer until fluffy. Add eggs, one at a time, beating after each addition. Add the vanilla, beat in.
4- Gradually add the flour mixture, beating it together on low. Transfer the dough to the pan and push into an even layer.
5- In a small bowl combine the sugar and cinnamon. Sprinkle evenly over the dough.
6- Bake 20-25 minutes. Let blondies cool completely in the pan before cutting.

Chicken and Mushrooms in a Garlic White Wine Sauce
c/o Skinny Taste

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour* (use rice flour if gluten free)
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Chocolatey Chocolate Chip Cookies


  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Be fabulous today!


  1. umm.....YUMMY!!! Thanks for sharing!

  2. Ooooh, chocolate-chocolate chip cookies sound amazing!

  3. I tried your chicken and mushroom dish last night and I am gonna say - you are a GENIUS! My dad is convinced that I can cook now! haha

    Thanks for sharing! xo

  4. might just have to try Friday Foodday, and the your "it" list is hot!

  5. I'm not a chicken girl, unless we're talking fried HAHA, but that dish looks so gooooood!


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.