Soft and Chewy Chocolate Chip Cookies

1 cup unsalted butter, cold

1 cup granulated sugar
1 cup brown sugar, packed
2 large or extra large eggs room temperature
1 tsp vanilla
3 -1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups semi-sweet or dark chocolate chips

1.  Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

3. Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.

4. With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.
Stir in the chocolate chips.

5. Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. (I did smaller and baked for 9 minutes) The cookies are done when the edges are slightly golden brown. The top may look a little soft. The cookies will continue to bake a little while they cool.

 From Cake by Courtney

Hot Fudge Pie

1/2 cup butter, softened

1 cup sugar

2 eggs

1 TBS vanilla

3 TBS cocoa powder

1 tsp salt

1/2 cup all purpose flour

1.  Preheat oven to 350℉. Grease an 8 inch pie pan with butter or cooking spray and set aside.

2.  Cream together butter and sugar until fluffy, about 3 minutes.

3.  Add eggs and vanilla and mix well.

4.  Add cocoa powder, salt and flour and stir until well combined.

5.  Pour mixture into prepared pie pan.

6.  Bake for 25 to 30 minutes until center is set. (in my oven 25 was just right)

*hand mix to make it gooey or use a mixer to have more of a brownie or cake texture.

Serve with Ice Cream if desired or a glass of milk

from Pinterest Peggy Perrault

Gooey Caramel Rice Krispie Treats

 1 (11 oz) bag Kraft Caramels (or other soft caramels)

1 (14 oz) can sweetened condensed milk

6 TBS Butter

1/2 tsp salt

16 oz mini marshmallows

1 tsp vanilla

8 cups Rice Krisipies cereal

1/2 tsp flaked sea salt

1 cup milk chocolate chips (I used 1/2 cup)

1 cup white chocolate chips (I used 1/2 cup)

1 tsp oil, divided (I used 1/2 tsp)

1.  Melt caramel and sweetened condensed milk on low, stirring often.  Once smooth, set aside.

2. Butter a 9x13 inch baking dish.

3. In a large saucepan, melt butter, salt and marshmallows over medium-low heat (I did it in the microwave in 30 second installments.). Once melted add vanilla and stir in cereal.

4.  Place half of the Rice Krispie mix into the greased dish.  Spread caramel on top of the Rice Krispies.  Sprinkle with the flaked sea salt.

5.  Place the second half of Rice Krispie mix on top.

6.  Melt the milk chocolate chips with 1/2 tsp oil in microwave.  Cook for 30 seconds, stir and repeat if needed until melted and smooth.

7.  Melt white chocolate chips with 1/2 tsp oil in microwave.  Cook for 30 seconds, stir and repeat if needed until melted and smooth.

8.  Drizzle melted milk and white chocolate over Rice Krispies.  Cool completely and cut in squares.

from Abi Ayres

Peanut Butter Fudge Bars

PEANUT BUTTER COOKIE LAYERS

2/3 cup butter, softened

2/3 cup sugar

2/3 cup brown sugar

2/3 cup creamy peanut butter

2 eggs

2/3 tsp salt

1 tsp baking soda

1 tsp vanilla

1-2/3 cup flour

CHOCOLATE FUDGE LAYER

14 ounces sweetened condensed milk
1/3 cup butter
1 tsp vanilla
2 cups semi-sweet chocolate chips


1. Preheat oven to 350℉. Line a 9 x 13 baking pan with aluminum foil. (If desired for easier removal from pan). Spray with nonstick baking spray.

2. Mix all the cookie dough ingredients together. Spread ½ of it on the bottom of prepared baking pan. Set aside.

3. Add sweetened condensed milk, butter, and chocolate chips to a saucepan. Cook over medium heat until all ingredients are melted and combined. Add vanilla. Pour over first layer of peanut butter cookie dough.

4. Drop remaining cookie dough over fudge layer. I like to drop it in about Tablespoon sized pieces. You can flatten the pieces out before setting them on the fudge layer if you like. Don’t worry about having spots of the fudge layer that are still exposed. It will be just fine. Bake for about 20-25 minutes.
Cool.

5. When completely cooled cut in squares.

Chicken Enchiladas

  

INGREDIENTS:

4 cups cooked shredded chicken breast
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
2 TBS honey
2 granulated lime packets or the juice of one lime
8-10 soft taco size tortillas
1-1/2 cups grated cheese
4 TBS butter
1/2 cup flour
1 (16 oz.) jar salsa verde (or use a large jar of enchilada sauce)
2 cups chicken broth
1/2 cup heavy whipping cream

DIRECTIONS:

1.  In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until well combined.

2. When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes.

3. Add the heavy cream and remove from heat.

4, Season the shredded chicken with salt, chili powder, cumin, lime and honey. Mix together.

6. Layer tortillas with chicken, then cheese. Roll them up.

7. In a 9×13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.

8. Bake at 400° F for 15-20 minutes, uncovered. Serve immediately!

from Amber's Kitchen Cooks

Butter Cake

Ingredients
3-1/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups unsalted butter, at room temperature
2 cups granulated sugar
2 eggs, at room temperature
1 TBS vanilla extract
1/2 cup buttermilk, at room temperature

Instructions
1. Preheat the oven to 325°F. Spray a 10 to 12 cup Bundt pan with nonstick spray and then coat the bottom and sides of the Bundt pan with turbinado sugar.

2. In a large bowl, whisk together flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3 to 5 minutes, stopping to scrape sides of bowl occasionally.

3. With the mixer on low, add the eggs, one at a time, scraping down the sides and bottom of the bowl and beating well after each addition. Stir in the vanilla.

4. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Beat until just combined after each addition. Carefully spoon the batter into the prepared pan and smooth the top. (The batter will be thick).
Bake for about 70 minutes or until a toothpick inserted near the center comes out with a few moist crumbs on it. (Mine took about 65 minutes)

Don’t worry if the cake sinks a tad as it cools.
Allow the cake to cool completely in the pan before inverting it onto a cake plate/stand.

from Cake by Courtney

White Chocolate and Raspberry Blondies

 INGREDIENTS

3/4 cup butter, melted
1-1/4 cup brown sugar
2 tsp vanilla extract
1 large egg
1-1/2 cups all purpose flour
1 cup white chocolate, roughly chopped into chunks or chips
1/2 cup fresh or frozen raspberries*

INSTRUCTIONS

1. Preheat oven to 350℉  standard or 320℉ fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang (or just grease if desired).

2. In a large mixing bowl, add melted butter and sugar and gently whisk together. Add the vanilla extract and egg and mix until combined.

3. Stir in flour and white chocolate chunks. Fold in raspberries, gently. Pour the batter in prepared pan, smooth the top and place in the oven.

4. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.

NOTES

Fudge factor: Some think that these blondies are too fudgy and undercooked in the middle. That’s how I like them, but you can add  (1/4 cup) of extra flour for a more sturdy, cookie-like blondie.

*Raspberries: You can use fresh raspberries or frozen. If you are using frozen raspberries, don’t thaw them. Just add them frozen, and gently stir them into the batter.

from Sweetest Menu

Garlic Butter Steak Bites

1 TBS olive oil
2 pounds sirloin steak (or your favorite cut of steak)
salt and pepper, to taste
1/2 cup salted butter, softened
2 cloves minced garlic
1 TBS freshly chopped parsley

Instructions
1. Cut steak into bite-size pieces. Season with salt and pepper.

2.  In a small bowl, mix together the butter and minced garlic. Set aside.

3.  Heat the olive oil in a large cast iron skillet over high heat. (If you don't have a cast iron skillet just use a regular large skillet.)

4. When the pan is hot, add the steak in one layer. (You will want to cook the steak in two batches to prevent over-crowding the pan.)

5. Stir and cook steak to your liking.  If you prefer medium cook for about 4 minutes. 

6. During the last minute of cooking, add half the garlic butter to the steak bites. Continue to stir and cook until butter melts. Immediately remove from heat. Sprinkle evenly with half of the chopped parsley.

7. Repeat cooking process with remaining steak bites, garlic butter and parsley.

8. Serve steak bites warm.

from Life in the Lofthouse

Bakery Style Chocolate Chip Cookies

3 cups all-purpose flour

1 tsp baking soda
1 tsp fine sea salt
2 sticks unsalted butter, at cool room temperature (67°F)
1/2 cup granulated sugar
1- 1/4 cups lightly packed light brown sugar
2 tsp vanilla
2 large eggs, at room temperature
2 cups  semisweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

2. In a medium bowl combine the flour, baking soda, and salt.

3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.

4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.

1. 5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
   
   6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. (I made them smaller (about 2 TBS sized balls and baked for 9 minutes)
   
   These can be stored in an airtight container for up to 3 days. 

from Handle the Heat

White Chocolate and Raspberry Cookies

¾ cup butter, softened 

½ cup light brown sugar 

½ cup white sugar
½ TBS vanilla extract
1 egg
¾ tsp baking soda
2 cup + 2 TBS all-purpose flour
¾ tsp salt
½ cup raspberries, roughly chopped(fresh, frozen, or freeze-dried) (make sure they are washed and dried completely so dough isn't too wet)
½ cup white chocolate, chopped (or white chocolate chips)

INSTRUCTIONS

1. Preheat oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, combine flour, salt, and baking soda.

3. In the bowl of a stand mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.

4. Add in the egg and vanilla extract, and mix until combined.

5. Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.

6. Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
Use a cookie scoop or your hands to form 1.5 tablespoon sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. 

Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.

7. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

 from the Cookie Dough Diaries

Chocolate Chip Blended Oatmeal Cookies

INGREDIENTS

1 cup butter (I use salted), softened
1 cup  packed light brown sugar
¾ cup granulated sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
2 large eggs 
2 tsp vanilla extract
1-½ cups old-fashioned rolled oats
2-¼ cups all-purpose flour
2 cups semisweet chocolate chips (or milk chocolate or even raisins)

INSTRUCTIONS

1. Preheat the oven to 350℉. Line baking sheets with parchment paper or Silpat.

2. In a large bowl with a handheld electric mixer or in a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix well until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

3. Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.

4. Add the oats and flour to the bowl and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined.

5. Scoop the cookie onto the prepared baking sheets (scoop with 2 tablespoons of dough), spacing them a few inches apart. (Or make about 10 large bakery-style cookies will take longer to bake)

6. Bake for 8-12 minutes until just lightly golden around the edges but not too dark. Remove to a cooling rack and let cool completely.

 from Mel's Kitchen Cafe

Kentucky Butter Cake Cookies

Cookies

1-1/2 cups salted butter
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
3 tsp vanilla extract
3 cups all purpose flour
1-1/2 cups yellow cake mix
1 TBS cornstarch
1-1/2 tsp baking soda
1/4 tsp salt

Buttery Glaze + toppings

1/2 cup unsalted butter
1 cup powdered sugar
1 tsp butter vanilla emulsion (Lorann brand) use vanilla if you don't have
powdered sugar for garnish

Instructions
1. Preheat the oven to 375℉. 

2. In the bowl of a stand mixer, make the cookie dough by creaming together the butter and sugars.
Scrape the sides of the bowl and add in the eggs and vanilla. Mix until well combined.

3. Lastly, add the flour, yellow cake mix, corn starch, baking soda and salt to the bowl. Mix until thoroughly combined. The dough will be soft.

4. Portion the dough out into generous 1/3 of a cup portions. Roll into balls, flatten just slightly, and arrange on a baking sheet. Arrange 6 on each tray.

5. Bake at 375℉ for 9-11 minutes. Pull them out of the oven when the cookies have spread and the edges are turning golden brown.

6. Immediately after pulling the cookies out of the oven, make the buttery glaze.
In a small saucepan over medium heat, whisk together the butter and powdered sugar. Whisk until the powdered sugar combines with the melted butter in a creamy mixture.

7. Add in the butter vanilla emulsion. Stir to combine. 

8. Use a pastry brush to brush the glaze on top of the hot cookies.
Allow the glaze topped cookies to cool for 10 minutes before dusting with powedered sugar.

 from Cooking With Karli

Key Lime Pie Cookies

Graham Cracker Cookie

1-1/2 cups butter, softened
3/4 cup granulated sugar
1-1/2 cups brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cup all purpose flour
3 cups crushed graham crackers(2 sleeves)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Key Lime Pie Filling + Toppings

2 (8 oz) blocks cream cheese, room temperature
1 14 oz can sweetened condensed milk
1/2-3/4 cup lime juice
4 TBS powdered sugar
2 limes cut into wedges
whipped cream or frozen whipped topping

Instructions

1. Preheat oven to 350℉. Cream together the butter, granulated sugar and brown sugar.

2. Add the egg and vanilla. Mix until light in color and creamy.

3. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

4. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it a bit. I did 1/4 cup portions and got 24 (I baked for 10 minutes)

5. Bake for 12-15 minutes, until the cookies are turning golden brown.

6.After you pull the cookies out of the oven, use the bottom of a measuring cup or drinking glass and gently press the center of the cookie down, making an indent for the pie filling to go.
Allow the cookies to cool completely.

7. Once the cookies have cooled completely, make the filling by creaming the cream cheese until smooth.
Add in the can of sweetened condensed milk, mix until thoroughly combined.

8. Next, add in the powdered sugar and lime juice. Remember, you can always add in more lime juice, you can't take some out. So start small and add more to your preference.

9. Once your pie filling is finished, scoop and spread it into the center of each of your cookies.
Place in the fridge until ready to serve.

10. Right before serving, top with a dollop of whipped cream and a fresh lime slice if desired. (I whipped 1/2 cup heavy cream and added 1/8 cup powdered sugar and vanilla extract).

from Cooking With Karli

French Silk Brownies

Brownies

1 box brownie mix (not prepared)
1 egg
5 -1/2 tablespoons butter (melted)
1/4 cup milk

French Silk Layer

8 oz cream cheese (at room temperature)
1 tsp vanilla extract
2 cups powdered sugar
4 oz. semi sweet chocolate
1/4 cup butter (cubed)
8 oz Cool Whip

Topping

8 oz. Cool Whip
chocolate shavings or mini chocolate chips

1. Preheat oven to 350℉. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.

2. In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350℉ for 25-28 minutes until a toothpick inserted into the center comes out clean.

3. Remove the brownies from the oven and cool completely to room temperature.

4. In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.

5. In a small microwave safe bowl, heat the semi-sweet chocolate and butter in 30 second intervals until melted, stirring well between each cooking interval.

6. Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.

7. Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.

8. If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve. (Store in refrigerator).

from Kitchen Fun With My 3 Sons

Chocolate Banana Muffins

2 overripe bananas

3/4 cup pure maple syrup 

2 eggs

1 stick (1/2 cup) butter, melted

1/2 cup unsweetened cocoa powder

1 tsp vanilla

1 tsp vinegar (apple cider or regular)

1/2 tsp salt

1 tsp baking sodaa

1 cup oats (quick or old fashioned)

1 cup flour (whole wheat or all purpose white)

1 cup chocolate chips

Instructions:

1. Combine all ingredients except the chocolate chips. Blend in blender or whisk by hand.

2.  Stir in the chocolate chips

3. Fill lined muffin tins 2/3 of the way full.  (Make 18-20 muffins)*

4.  Bake at 350℉ for 17-20 minutes.

*or pour all batter into a 9x5 or 8x4 greased loaf pan and bake for 45-55 minutes.

from Amber's Kitchen

Monster Cookie Protein Bites

 2 cups quick oats

1/4 tsp salt

1 cup Reduced-Fat JIF Creamy Peanut Butter

1/2 cup honey

1/4 cup low-fat 1% milk

2 (25 gram) scoop Vanilla Protein Powder (I have also used chocolate powder)

1/4 cup mini semisweet chocolate chips (I leave out sometimes)

1/4 cup mini M&Ms

1.  Combine all ingredients in a large mixing bowl or use a stand mixer.

2.  Use a 1 TBS cookie coop or roll into 25 balls (1.2 oz each) and store in an airtight container in the fridge for up to 5 days

1 protein bite (1.2 oz) 170 calories (22.6 C/5.9 F/6.7P)

from Eyse A Ellis

White Chocolate Raspberry Cheesecake Squares

18 whole graham crackers, divided

1/3 cup butter, melted

1-1/4 cups sugar, divided

4 pkg. (8 oz each) cream cheese

1 tsp. vanilla

4 eggs

2 bars (4 oz each) white chocolate bars, coarsely chopped, divided

12 oz raspberries

1.  Place 14 of the graham crackers in a food processor, cover and process until finely ground.  Add butter and 1/4 cup of sugar; mix well. Press into bottom of of 13x9 inch baking dish.  (for easy removal line pan with overhanging tinfoil if desired).

2.  Finely ground remaining 4 graham crackers; set aside.  (This is optional)

3.  Mix cream cheese, remaining 1 cup sugar and vanilla with an electric mixer until well blended.  Add eggs; mix until blended.  Stir in 1/2 of the chopped chocolate.  

4. Place half of the raspberries on top of the crust. Then pour cream cheese mixture on top of raspberries and crust.  Sprinkle with remaining chocolate, raspberries, and reserved graham cracker Crumbs (if using).

4.  Bake at 350℉ for 40 minutes or until the center is almost set. Cool completely then refrigerate for at least 3 hours or overnight.  Cut into bars.  

I've made half of the recipe and put in a 9x9 inch pan and baked for about 35 minutes.

 

S'Mores Cheesecake Squares

 

18 whole graham crackers, divided

1/3 cup butter, melted

1-1/4 cups sugar, divided

4 pkg. (8 oz each) cream cheese

1 tsp. vanilla

4 eggs

6 bars (1.55 oz each) milk chocolate bars, coarsely chopped, divided

1 cup miniature marshmallows

1.  Place 14 of the graham crackers in a food processor, cover and process until finely ground.  Add butter and 1/4 cup of sugar; mix well. Press into bottom of of 13x9 inch baking dish.  (for easy removal line pan with overhanging tinfoil if desired).

2.  Coarsely chop remaining 4 graham crackers; set aside. (I didn't want bigger chunks so I ground them finely also)

3.  Mix cream cheese, remaining 1 cup sugar and vanilla with an electric mixer until well blended.  Add eggs; mix until blended.  Stir in 1/2 of the chopped chocolate.  Pour into crust.  Sprinkle with remaining chocolate, marshmallows and reserved graham cracker pieces.

4.  Bake at 350℉ for 40 minutes or until the center is almost set. Cool completely then refrigerate for at least 3 hours or overnight.  Cut into bars.  

I've made half of the recipe and put in a 9x9 inch pan and baked for about 35 minutes.

from a Philadelphia cream cheese box  

Instant Pot Spiral Sliced Ham

Spiral Sliced Ham
1 cup brown sugar
1/2 cup apple juice
3/4 cup honey
1 TBS mustard
1 TBS worcheshire sauce
1 tsp cinnamon
1 tsp ginger

1.  Place spiral sliced ham in large instant pot.  Mix all other ingredients together and pour over ham.

2.  Set instant pot for 10 minutes and let cook.  Release steam and open pot.

3.  Remove ham then reduce remaining juices.  Pour over ham and serve.

Can use a slow cooker also and cook on low for 3-4 hours.

From KSL and Smiths
     

Cheater Lasagna

 1/2 large white onion, diced

4 oz mushrooms, diced (optional)

1/2 lb ground beef

1/2 lb milk pork sausage (not breakfast sausage)

2-3 cloves of fresh garlic, minced

2 (14.5 oz each) cans of fire roasted diced tomatoes (Hunts brand has some)

1/2 tsp dried thyme

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp basil

salt and pepper to taste

2-3 cups cottage cheese

1 egg

2-3 cups grated mozzarella (or more) (I used different kind because I didn't have mozzarella)

1/2 tsp Italian Seasoning

2/3 lb of dry cavatappi pasta  (or any pasta you like)

1. Bring a pot of salted water to a boil.   Add pasta and cook until tender.  Strain and set aside until ready to use. (can add a little oil so it doesn't stick together)

2. In a large frying pan combine onion, mushrooms, beef and sausage.  Cook together until onion and mushrooms have completely softened and until meat is cooked through.  Add garlic and cook for another minute.

3.  Puree the canned tomatoes and add them to the meat.  Add the thyme, rosemary, basil and oregano.  Add salt and pepper to taste and let simmer.

4.  Puree the cottage cheese (if desired) then add the egg and Italian season to the cottage cheese.  Mix to combine. Add 1 cup of the cheese and combine.

5.  In a greased 9x13 inch pan layer 1/3 of the meat sauce, then half of the noodles, all the cottage cheese mixture, half the noodles, and the remaining meat sauce.  Cover with remaining mozzarella.

6.  Cover and bake at 350℉ for 30 minutes.  then uncover and bake for 5-10 more minutes until bubbly.

If you want to freeze and bake later double or triple wrap then freeze.  Thaw it the day before you want it in the fridge and then bake as directed above.

from Ambers Kitchen

Easy Mango Chicken

3/4 of a jar mango and peach salsa (from Costco 48 oz jar)

4-6 boneless skinless chicken Breasts

1. Place chicken breasts in an instant pot or slow cooker. Poor mango salsa over the top.

2. If using an instant pot cook for 15 minutes. If using a slow cooker cook for about 4-6 hours. (I used frozen chicken breasts and cooked on low for 6 hours).

3. When chicken is cooked remove and shred with 2 forks then put back in salsa. Use in tacos, burrito bowls, salads etc. You can also freeze it for later.

from Swoon Club

Copycat Chick fil A Cookies (Oatmeal chocolate chip)

3/4 cup vegetable shortening

1/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup light corn syrup
1 TBS molasses
1 tsp vanilla
2 -1/2 cups all purpose flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup semi sweet chocolate chunks or chips
3/4 cup milk chocolate chunks or chips or chop up a milk chocolate bar

Instructions

1. Preheat the oven to 350℉.

2. In either a bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the shortening, butter and brown sugar and sugar until light and fluffy.

3. Scrape the sides of the bowl and add the egg, corn syrup, molasses and vanilla. Mix until well combined.

4. Add in the flour, oats, salt, baking soda and baking powder. Mix until the dough forms.

5. Fold in the semisweet chocolate chunks and milk chocolate chunks.

6. Portion out the dough into 1/4 cup portions. Roll the dough into a ball and arrange on a parchment or silicone baking mat lined cookie sheet. Place 6 cookies per tray. Place a few extra semisweet chocolate chunks on the top of the cookie dough prior to baking if desired.Bake for 11-13 minutes. (I made them smaller and baked for 9 minutes).  Allow the cookies to cool on the pan for 10 minutes before moving to a cooling rack.

from Cooking With Karli 

Crave Rockstar Cookie Recipe

                                                

1 cup milk chocolate chips
1 cup semi sweet chocolate chunks
3/4 cup crushed pretzels
3/4 cup toffee bits
1 cup salted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 -1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
sea salt for garnish

1. Preheat the oven to 350℉.

2. Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.

3. Scrape the sides of the bowl and mix in the egg then add vanilla.

4. Once completely combined, stop the mixer and add in the flour, baking soda and salt.

5. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.

6. Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged, for texture. Avoid packing the dough together tightly.

7. Repeat this with all of the cookie dough.

8. Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.

9. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
Allow the cookies to cool on the pan for 20 minutes.*

I did 1/4 cup size portions and baked them for 10 minutes.  I got 15 cookies.

Crave recipe from Cooking with Karli

Brownie Cream Cheese Bundt Cake

8 oz cream cheese

1/8 tsp. salt
1 egg
1/3 cup sugar
3/4 cup chocolate chips
3/4 cup coconut

1 (about 18.4 oz) Brownie mix and ingredients from box to make brownie batter

1.  Mix together brownies according to manufacturers instructions.

2.  In a separate bowl mix the cream cheese, salt, egg, and sugar together.  When well mixed add the chocolate chips and coconut.  Stir until incorporated.

3.  In a greased bundt pan (make sure it's greased well so it will come out) add half the brownie mixture.  By spoonfuls drop the cream cheese mixture in the middle of the batter.  Distribute evenly.  Top with remaining brownie mix.  Cover cream cheese mixture completely.  

4. Bake in preheated 325℉ oven for 45-55 minutes or until the top looks firm. Cool completely before inverting pan and pouring cake out. (I refrigerated the cake before I dumped it out). Store covered in refrigerator.  (Easier to cut if it is refrigerated)

Butter Cream Syrup

1 cup butter (I use salted)

2 cups sugar

1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

1. Place 1 cup butter into a saucepan and melt it over medium high heat.

2. Add 2 cups sugar and 1 can evaporated milk.

3. Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.

4. Add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.

5. Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.

Serve over pancakes, waffles, ice cream. warm peach cobbler. Stores well in the fridge. Just warm up before use. (I just microwave it for a bit then stir)


You can half this recipe if needed or double it.

 From Jamie Cooks it Up

Turtle Cookies

                                                 

Chocolate Brownie Cookies:
1- 1/2 cups salted butter, melted
1- 3/4 cups brown sugar
3/4 cup granulated sugar
5 eggs
2 TBS corn syrup
1 TBS vanilla
4 cups all purpose flour
1- 1/4 cups dutch processed cocoa (or natural)
1 TBS cornstarch
1 tsp salt
1 tsp baking soda
2 cups chopped pecans

Toppings:
1-1/2 cups caramel dip (not ice cream topping it's too thin) I used Peter's Carmel melted
1-1/2 cups milk chocolate chips, melted
extra pecans for garnish, optional

Instructions

1. Preheat oven to 350℉.

2. In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
Turn the mixer onto low and combine the butter and sugars. Leave the mixer going and add in the eggs, corn syrup and vanilla.

3. Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
Scoop out the dough in approx 1/2 cup portions. Place 6 cookie dough balls on each tray, for a total of 12 cookies. (I made them smaller).

4. Chop your pecans and place into a small bowl.
Roll the edges of your cookie dough in the chopped pecans leaving the center of the top and bottom plain. 

5. Place back on the baking sheet. Repeat with the remaining dough.
Bake at 350° for 13-15 minutes. (less for smaller cookies)  The cookies will spread and start to crackle.

6. Allow the cookies to cool completely on the pan. Once the cookies are completely cool, microwave the caramel dip for about 10 or 15 seconds until it is soft and easy to spread.

7. Divide the caramel up among the cookies and spread to cover the top of the cookies.

8.Melt the milk chocolate chips in the microwave by microwaving for 30 second increments, stirring in between each one, until the chocolate is completely melted.

Spoon and spread the chocolate on top of the caramel. (I drizzled on some instead of spreading the chocolate) Immediately top with pecan pieces if desired.

Chill for at least 30 minutes before serving. 

from Cooking with Karli

Creamy Crockpot Chicken Noodle Soup

Ingredients

3 celery stalks diced
2 medium carrots peeled and sliced
1 lb chicken breasts, boneless skinless whole raw
1/2 TBS dried thyme
1/2 TBS dried basil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
3 TBS unsalted butter
1/3 cup all purpose flour
1-1/2 cups dried penne noodles, or whatever kind you like
1 cup heavy cream


Instructions

1. Combine the diced celery, carrots, whole chicken breasts, chicken stock, thyme, basil, garlic, salt, and pepper in the slow cooker. Cook on low for 6 hours or on high for 3 hours.

2. After cooking time is up, pull 2 cups of liquid from the slow cooker. Melt the butter in a small sauce pan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just add is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.

3. Add the roux to the slow cooker and stir to combine. Add in uncooked penne noodles and turn the slow cooker to high. Cook for 30 minutes.

4. Turn off the slow cooker, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in the heavy cream. Serve and enjoy.

I just made it on the stove top.

from Simple Joy

Slow Cooker Lasagna Soup

1 lb lean ground beef
1 small yellow onion, diced
3 tsp minced garlic
1 can (14.5 ounces) chicken broth or stock
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, drained
1 tsp beef bullion granules (or 1 cube, crushed)
2 cups water
4 TBS tomato paste
1 tsp dried parsley
2 tsp dried basil
1 tsp dried oregano
salt and pepper, to taste
8 ounces lasagna noodles, broken in small pieces

Optional Toppings:
Ricotta cheese
shredded Mozzarella cheese
freshly chopped basil
freshly chopped parsley

1. Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.

2. Place beef and onions in a greased 6-quart slow cooker. Add the rest of the ingredients and stir. Cover with lid and cook on low heat for up to 8 hours or on high heat for 4 hours.

3. When cooking time is up turn off the heat. Keep the lid on while you separately cook the lasagna noodles. Cook lasagna noodles according to package directions. Drain water. Add cooked lasagna to the soup in slow cooker and stir gently.

4. Serve soup warm in individual bowls with desired toppings.

from Life in a Lofthouse

Soft Chocolate Toffee Cookies

                                        

1-½ cups plus 2 TBS all-purpose flour
¾ cup cocoa Dutch processed (I used natural and it worked fine)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
14 TBS unsalted butter (I used salted)
1-¾ cup dark brown sugar packed
1 TBS vanilla
1 large egg plus 1 egg yolk slightly beaten together
½ cup mini chocolate chips
1-8 oz. package Heath Milk Chocolate Toffee Bits or 8 oz. chocolate coated toffee bars finely chopped

Instructions

1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In a large microwave safe bowl, melt the butter. Allow to cool about 10-15 minutes until room temperature. (If the butter is not sufficiently cooled, the batter will be too loose to scoop into balls and will need to be refrigerated for an hour before scooping.)

3. To the slightly cooled, melted butter add brown sugar and vanilla. Stir until smooth.

4. Mix in the egg.

5. Add the flour mixture and stir until combined. Fold in the chocolate chips.

6. Pour the Heath bits onto a plate. Using a 2 tablespoon scoop, scoop dough, roll into a ball, and roll the ball in the Heath bits to coat completely. Place the coated dough balls 2-3” apart on the prepared cookie sheet.

7. Bake for about 12 minutes. (I did smaller cookies and baked for about 8 minutes)

Allow the cookies to cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
When completely cool, store at room temperature in an airtight container.

from The Monday Box

Baked Chicken Taquitos

                                                

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 TBS chopped cilantro
2 TBS sliced green onions
2 cups shredded cooked chicken (rotisserie works great)
1 cups grated pepperjack or plain jack cheese
small flour or corn tortillas
salt
cooking spray or olive oil

FOR THE FILLING
1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.

2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.

3. Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)


FOR THE TAQUITOS
1. Heat oven to 425℉. Line a baking sheet with foil and lightly coat with cooking spray.


2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.


3. Place 2-3 TBS of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.


4. Dip in sour cream, Creamy Lime-Cilantro Ranch, or salsa etc.


FOR THE FREEZER INSTRUCTIONS
Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425℉ and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

from Our Best Bites 

Lemon Sugar Cookies

1 cup butter cold, cut into cubes

2 cups sugar
2 eggs
1 tsp pure vanilla extract
1-½ TBS Fresh Lemon Juice
1 TBS Lemon Zest may put more lemon zest for extra flavor
3 cups flour
1-¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
*may put in a drop of yellow food coloring for color if desired

1.  Preheat oven to 350℉.

2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.

3. Stir in flour, baking powder, baking soda, and salt and mix just until combined.

4. Drop dough onto light colored baking sheet.

5. Bake for 8-11 minutes. Sprinkle with sugar or white sparkling sugar.

from Modern Honey

Sausage Tortellini Soup

                                    

1 lb ground Italian sausage, hot or mild
1 small yellow onion, diced
3 cloves garlic, minced
3 TBS flour
1 tsp dried basil
½ tsp oregano
1 pinch cayenne, optional
1 tsp hot sauce
½ tsp mustard powder
¼ tsp pepper
1 cup heavy cream
5 cups chicken broth
2 cups kale (I leave out or reduce for my family)
2 cups refrigerated tortellini, just under 10 oz.
Salt to taste
1 pinch red pepper flakes

1.  Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.

2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.

3. Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.

4. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.

5. Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)

6. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
Transfer to serving bowls and top with a pinch of red pepper flakes. 

Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

from the Cozy Cook

Marshmallowy Popcorn Balls

14-15 cups popcorn (about 1/2 cup kernels)

1/4 cup butter
1 (10 oz) pkg mini marshmallows (5 1/2 cups)
1 (7 oz) jar marshmallow creme
1-1/2 tsp vanilla
1/4 tsp kosher salt

2 cups add-ins if desired such as m and ms, chocolate chunks, caramel bits, chopped dried fruit, chopped candy bars, chopped sandwich cookies etc

1.  Place popcorn in a buttered large roasting pan.  In a large heavy saucepan melt butter over low.  Add marshmallows, stirring to coat with butter.  Heat and stir until melted and smooth.  Stir in marshmallow creme, vanilla, and salt.  Remove from heat.

2.  Pour marshmallow mixture over popcorn; stir gently to coat.  Cool until popcorn mixture can be handled easily.  Stir in desired add in. With buttered hands, shape into 3-inch balls.  Wrap each ball in Saran Wrap.

*If desired you can make popcorn bars by gently pressing popcorn mixture into a buttered 13x9 inch baking pan.  Using a buttered knife cut into bars.

from Magnolia Journal issue no 21

Applesauce Muffins

1 cup old-fashioned rolled oats (can use quick oats)

1 cup unsweetened applesauce
½ cup milk
1 large egg
1 tsp vanilla
¼ cup butter or coconut oil, melted
⅓ cup granulated sugar or honey
¾ cup whole wheat flour or all purpose
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
½ cup dried cranberries or raisins or mini chocolate chips (optional)

INSTRUCTIONS

1.  Preheat the oven to 375℉. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins or chocolate chips if using). 

3.  Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter) than other muffin batters. 

4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.
Remove the muffins to a rack to cool completely.  These freeze well.

from Mel's Kitchen Cafe