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These Buckeye Brownie Cookies combine the best of both worlds…brownies and buckeyes! If you love buckeyes, but don’t like taking the time to dip them in chocolate, you’ll love this easy cookie recipe! Cook just once a month with Once A Month Meals! Join here for easy meal planning. We’re affiliates for Once A Month Meals and are loving their service. Menu options include paleo, gluten free, vegetarian, traditional and more! Join here. As you can see, we’re both still obsessed with peanut butter and chocolate. Let me tell you, I will never be done loving that perfect duo, so you can always be watching for a new recipe.  I’m sure a lot of you share this same love- I wouldn’t be surprised. Many people who claim to not like peanut butter and chocolate will find themselves eating one of these amazing cookies: Who here loves buckeyes, brownies, and cookies? I know I do. The fudgy-chocolate flavor of brownies is one of my favorite desserts. Well, I have a lot of favorites. But I r

Slow cooker parmesan herb chicken & orzo is an easy, no-fuss crockpot meal with hearty flavors that will please the whole family. Author:  Tiffany Recipe type:  Main Dish Cuisine:  Italian/American Serves:  4 INGREDIENTS 4 boneless skinless chicken breasts, OR 4-6 boneless skinless chicken thighs 3 teaspoons Italian seasoning, divided 3 cups low sodium chicken broth 1 cup orzo pasta 4 tablespoons butter, melted 1 cup sliced mushrooms 1 medium white or yellow onion, finely chopped 2 teaspoons minced garlic 1 teaspoon salt (or to taste) ¼ teaspoon black pepper ½ cup shaved or finely shredded parmesan cheese freshly cracked black pepper and herbs (such as thyme or parsley) for garnish INSTRUCTIONS Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides. Transfer chicken to a greased slow cooker. A

Since I first snuck off as a teenager to work as a beer model (long story) in Vietnam, I’ve been lucky enough to travel widely across many different continents, often on my own, and often with nothing more than a backpack. I’ve driven across Australia, worked in Asia, and learned Spanish in South America. I’ve swum with whale sharks off the coast of Mexico and spent eight days at sea sailing from Panama to Colombia through deserted Caribbean islands, which was incredible, even if there were no life jackets and I spent most of those eight days terrified. For me, backpacking is an amazing privilege. Yes, it does require some financial outlay, but it’s not impossible to save enough to go away for a few months. Yes, you do need to fork out for flights and spending money, but I’ve been able to work in most of the places that I’ve visited when I got there. Think of it as the most fun education you’ll ever receive. Traveling teaches you about the world, about the connections you make with s

A delicious twist on the traditionally fried and breaded dish, this Orange Chicken is so flavorful, healthy, and it's all done in the crock pot! Ingredients 16-ounces skinless, boneless chicken breasts salt and fresh ground pepper, to taste 3/4-cup low-sugar orange preserves ( I like to use the one with pulp in the preserves; adds texture ) 1/4 cup low-sodium soy sauce 2 garlic cloves, finely chopped 1/8 teaspoon ground ginger, or to taste (I use just a little less than 1/8 teaspoon in mine) toasted sesame seeds Instructions Lightly grease crock pot insert with cooking spray. Place chicken breasts on the bottom of the crock pot, one next to another, and season with salt and pepper. In a mixing bowl, combine orange preserves, soy sauce, garlic and ginger; mix until combined. Spoon or pour over the chicken. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 hours. In the meantime, prepare the sesame seeds. In a frying pan, heat the sesame seeds over medi

Unlike traditional fried chicken, which is batter dipped and fried, these chicken wings are tossed in a thin coating of egg white, salt and baking soda then they are dried out in the fridge overnight to be baked in the oven. The result is a super crisp-skinned chicken without the deep-frying, which means an easier clean up and cooking (no constantly checking the deep fryer!). The sauce requires a trip to the Asian grocery store to get gochujang, a Korean chile paste. It’s a deep red fermented chili paste that has a nice deep dark flavor (not too much heat, with a little bit of sweetness). You’ll have to refrigerate the chicken overnight to let the egg white coating dry so keep that in mind if you are planning to make these. Adapted from Maximum Flavor by Aki Kamozawa and Alexander H. Talbot andSerious Eats. [Editor’s Note: Numerous people have asked me where you can get gochujang. Amazon hasgochujang though keep in mind it’s often cheaper to get it at an Asian grocery store if