Seseme Chicken Potstickers

http://damndelicious.net/2014/08/08/sesame-chicken-potstickers/?m

I could not get my phone to copy so it's just the link this time. Some of the things I did different was use cooked shredded pork, used Asian star brand oil instead of sesame, used black pepper instead of white, and I would have liked to double the green onions.
She says you don't have to cook the meat first but I felt better knowing mine was cooked in case. I think this recipe would be great vegetarian too by using cabbage, mushrooms, and green onions for the filling.
I had trouble finding won ton wrappers at first but finally found them in the refrigerated veggie section by the mushrooms.
This was fun to try something new, especially since I had shredded pork to use somehow.

Bacon Mushroom Spinach Frittata

We had this for dinner and I liked cooking something different to mix it up. It wasn't too hard either which is nice. Next time I would love to add chopped green onions and serve with hash browns and oranges. http://damndelicious.net/2015/02/02/bacon-mushroom-spinach-frittata/?m

Bacon Mushroom Spinach Frittata

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 4 servings

So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can make it ahead of time too!

Ingredients

• 5 large eggs
• 1/2 cup milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Dash of hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 4 slices bacon, diced-Beth used crumbled bacon from Costco
• 2 cloves garlic, diced
• 8 ounces cremini mushrooms, thinly sliced-Beth feels there were too many mushrooms and that 4 0z. Would be better. 
• 2 cups baby spinach
• 1 Roma tomato, diced

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
• Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
• Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes.
• Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
• Place into oven and bake until top is set and golden brown, about 14-15 minutes.
• Serve immediately.

Fudge Coconut Oil Brownie Bites--made a little healthier

Fudgy Coconut Oil Brownie Bites

Yield: Makes 40-48 brownie bites

If you have the inclination for only 20-24 brownie bites instead of 40-48 (just don't tell me), this recipe should halve just fine. 

Also, several in the comments have said that their little brownie bites are sticking to the pan. I use a nonstick mini muffin pan and haven't had that issue, but if you want to play it safe, grease the tin really well (and if you have it, use that nifty cooking spray + flour; I use Baker's Joy brand and it works wonders for baked goods not sticking) and several have suggested letting them cool before removing from the tin.

Ingredients

• 1 cup coconut oil (8 ounces)
• 2 cups semisweet or bittersweet chocolate chips (12 ounces)
• 1 cup packed light brown sugar (7 ounces)--Beth accidentally only added 1/4 c. It should have been a 1/2 c. Since I was cutting the recipe. I don't remember complaining so I guess it was fine. 
• 1/2 cup granulated sugar (3 1/2 ounces)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup flour (5 ounces) Beth used wheat

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin (24-capacity) with cooking spray. (The recipe makes 40-48 so you'll bake two batches unless you've halved the recipe.)
2. In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don't overheat the mixture, just microwave until the chocolate melts and it comes together - it shouldn't be overly hot.
3. Stir in the brown sugar and granulated sugar. 
4. Whisk in the eggs and vanilla extract, mixing well. 
5. Stir in the salt and flour until combined. 
6. Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok). 
7. Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that's ok. As they cool, they'll set up perfectly.

This is recipe I found that I had made a long time ago. I halved the recipe and cooked it as brownies in an 8x8 pan for 30-40 minutes until not wet inside.