M&M's Chocolate Chip Skillet Cookie

I'd never made a skillet cookie before today but always wanted to. The slightly crisp exterior and gooey interior all topped with ice cream...oooh. This recipe seemed like a good place to start.

I didn't take pictures of the process as I wasn't sure if I'd post this, but it's no different than making your standard cookie dough. I'm definitely a fan of this recipe. It's simple and quick. I do wish we had some vanilla ice cream to go on top, but oh well. It was still really good. I can see making this for an easy dessert when we have company over for dinner. 4 stars.

Copycat Pizza Factory Breadtwists (Round 2)

I tried a recipe for these awesome breadtwists once before, but the dough was a giant pain to work with. So I was hopeful that these would taste just as good, but be much easier to make.

The dough was easy enough to make.

The recipe said to let the dough rise for a bit at this point, but I'm pretty sure it didn't. (Technically the recipe actually says "raise", but dough does not raise. It rises. I died a little inside every time the recipe said to let the dough raise. Shudder. End grammatical rant.) Anyway, I rolled it out and spread on some garlic butter.

I folded it in half and cut it into pieces and twisted them. It was at this point that I remembered I didn't have any cookie sheets available so I had to use my half sheet pan. I got ten breadtwists out of the recipe, but I had to bake them in batches.

I didn't have the kind of parmesan cheese required for these, and I figured the shredded real stuff would work just as well. I was wrong. It did not stick to them nearly as well so lesson learned. In the case of these breadtwists, use the fake stuff in a shaker. Anyway, the end result was rather bland. The original recipe I tried is definitely better. I guess I just need to find a way to make that dough less of a pain to work with. 2 stars. However, I do plan to shape them in the method this recipe uses as it is much easier than wrapping the dough around dowels.

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Sweet Chili Chicken Enchiladas

Major curiosity prompted me to try this recipe. I know I've tried a lot of enchilada recipes, but this was Asian Mexican fusion! Curiosity killed the cat...

The basic elements of the recipe were all very simple. I cooked my chicken and made the sauce.

Then came the trouble. The chicken I bought was extremely difficult to shred. I swear...I bought Arnold Schwarzenegger in chicken breast form. Ugh. After I finally managed to shred it, I was pretty convinced the recipe would be a fail.

I forgot to get a picture of the enchiladas before they went into the oven, but this is what they looked like coming out of the oven:

The end result of these was underwhelming. They weren't great, and they weren't terrible. Baking them did help the tough chicken, but I still didn't feel like they were anything special. To me, they were just a little sweeter than your standard enchilada. I didn't taste anything distinctly Asian. 2 stars.