Chocolate chip pudding cookies

I love finding new ideas on old favorites! And, this recipe was no exception! By adding pudding to your cookies you get a nice very chewy, soft inside but crispy outside thick cookie! A while ago, I used banana pudding and also added a bit of rum. It was perfect for the holiday season! So try your favorite pudding flavors and see what great variations you can make! 

Today, I decided to use the vanilla pudding and the cookies were just delicious!



1 cup all-purpose flour

1 pkg. (4 serving size) instant vanilla, butterscotch or chocolate pudding mix

1/2 cup (1 stick) butter, softened

1/2 cup packed brown sugar

1 teaspoon baking soda

1 large egg

1 large egg white

2 cups (12-oz. pkg.) semi-sweet chocolate chips


Preheat oven to 350° F. 

Mix flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets. 

Bake for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely.

3 ingredient pancakes 

If you miss carbs, but love pancakes, then this is the recipe for you. Just a mashed banana, 2 eggs and cinnamon to your liking and that’s it. This makes 2 medium, so double or triple for your needs. 

Mash the banana and mix in eggs and cinnamon. 

Heat pan to medium heat and butter or oil pan. 

Add a small dollop of the mixture and let cook 2-3 mins per side. It will be runny to start. Smaller pancakes here flip better! 

Top with your favorite ingredients. I like butter and just a small bit of pure maple syrup. Add fruit and you’re all set for a high protein breakfast! 


Found on Pinterest. No idea the original post. 

Happy Valentine’s Day!

Started the day off right with our favorite, Waffles of insane greatness and hot cocoa!

Have a wonderfully loving Valentine’s Day! 😍

Herbs de Provence pork tenderloin 

Once again pork was on sale at the market. I was going to make the fig pork roast again, but decided to just make an herb rub, roast in the oven and enjoy!


2-3 lbs pork tenderloin

Herbs de Provence 

Olive oil

Salt and pepper

Pearl onions


Heat oven to 450.  

Rub roast with a bit of olive oil, salt and pepper. Sprinkle a good amount of herbs de Provence all over the pork until it’s quite coated and pat herbs in. 

Place in roasting pan and drop a few pearl onions around the roast for extra flavor. 

Roast in oven for 15 minutes, then lower to 325 and roast for 30-45 more minutes or until meat thermometer shows 144-155 degrees. 

Take out of oven and let rest, lightly tented with foil, for 10 mins. Slice and serve! 

Individual nachos 

My husband, seeking greater efficiency in nacho consumption, came up with this splendid idea! Instead of piling all the nacho ingredients, simply fill scoop chips and enjoy! 

We still used our favorite ingredients, lean beef with taco seasoning, shredded cheese (at the bottom of the chip to melt under the beef),  salsa, sour cream, peppers, tomatoes, cheese sauce, etc. whatever you enjoy but make sure to chop everything nice and small, then layer your chip and enjoy! This didn’t take much time to make a plate full either! 

Perfect little snack! 

I found these cute mini Brie wheels at the store today. Perfect for just a small portion of Brie when a whole wheel is too much. Pop out of the container and eat as you usually would. Wrapped in pastry, warmed so it’s soft and gooey, add preserves, slice on salads or sandwiches, etc. 

I warmed it, served with fresh fruit and crackers. Perfect snack or for lunches! 


Fig glazed pork 

I stumbled upon this recipe through Pinterest. Right away I added it to my meal plan list. Everything about this recipe sounded delicious, so I had to give it a try! And it turned out great. Delicious, tender, perfect! Give this one a try!


4 lb boneless center-cut pork loin

fresh sprig rosemary

coarse salt and freshly ground pepper, to season

3/4 cup fig preserve, plus more to serve

8 cipollini onions

2 anjou pears, quartered lengthwise

2 heads garlic, top trimmed 1/4 inch

2 Tbsp extra virgin olive oil


Preheat oven to 450°F.

Trim pork of excess fat; place rosemary sprig on top of roast and tie with kitchen string at even intervals.

Season pork roast with salt and pepper and brush with fig preserve. Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.

Reduce oven temperature to 325°F. Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.

Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing. Discard the string and slice into thick slices. Transfer onions, pears and garlic to serving platter. Serve with the roast pork, rosemary and additional fig preserve.


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