Creamy Beef and Shells

8 oz small or medium pasta shells
1 TBS olive oil
1 lb ground beef
½ medium onion, diced
2 cloves garlic, minced
1-½ tsp Italian seasoning
1 tsp paprika
½ tsp mustard powder
2 TBS all-purpose flour
2 cups beef broth
1 (15 oz) jar tomato sauce
¾ cup heavy cream
Salt and pepper to taste
6 oz shredded extra-sharp cheddar cheese, about 1-1/2 cups

1.  In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.

2.  Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside

3.  Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes.

4.  Stir in garlic, Italian seasoning, paprika and mustard powder, cook about 1 minute
Whisk in flour until lightly browned, about 1 minute.

5.  Gradually whisk in beef broth and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes.

6.  Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper.
Stir in cheese until melted.

from PrincessPinkyGirl

Grilled Corn and Avocado Salsa

4 ears sweet corn
Olive oil
salt and pepper
2 large ripe avocados, diced
1 small red onion (or half of a large one), diced
1 small red bell pepper, diced
1/3 cup fresh cilantro, finely chopped
1 TBS minced garlic (I used about 1-1/2 tsp)
1 tsp cumin
2 TBS Olive oil
1/4 cup lime juice
1/4 tsp crushed red pepper flakes, optional


1.  Preheat a grill to medium-high heat (about 400-450 degrees F.) Generously oil the grill. 

2.  Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on the grill. Rotate every 3-4 minutes or until charred.  (This also works on a grill pan).


3.  Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. 

4.  Add in remaining 2 tablespoons olive oil, 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. 

5.  Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve with tortilla chips.  (Also good over chicken)

Adapted from Chelsea's Messy Apron

Coconut Lime Swig Cookies

5-¼ cups all-purpose flour
¼ cup cornstarch
½ tsp baking soda
½ tsp cream of tarter
1 tsp salt
1 cup butter, softened
¾ cup coconut oil
1-¼ cup granulated sugar (plus 1/4 cup reserved)
¾ cup powdered sugar
2 TBS lime juice
2 tsp lime zest
1 tsp coconut extract
2 eggs

Coconut Lime Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened
1/2 cup butter
2 tsp lime juice
2 tsp lime zest
2 -1/2 tsp coconut extract
1/2 tsp vanilla extract
4 cups confectioners' sugar


1.  Preheat oven to 350℉. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt. Set aside.


2.  In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar. Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.

3.  Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place on a non stick cookie sheet or use a parchment line sheet.

4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.

5.  Bake for 8-­10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.

6.  To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest or a lime wedge if desired.

Refrigerate cookies or keep at room temperature. These are better the next day when the frosting has softened the cookie.

From The Girl Who Ate Everything

One Pan Bacon Ranch Garlic Parmesan Pasta

6 Slices Bacon, diced
1 TBS Olive Oil
1 TBS Butter
3 Cloves Garlic, minced
2 Cups Chicken Broth
1- 1/4 Cups Milk
8 Ounces Spaghetti
1/2 tsp Pepper
1/2 Cup Shredded Parmesan Cheese
1/4 Cup Sour Cream
1 TBS Ranch Seasoning Mix
Parsley for serving

1.  Cook the diced bacon in a large skillet over medium heat until crisp. Remove the bacon to a paper towel lined plate. Wipe excess grease from skillet.

2.  Add the olive oil and butter to the skillet.  Add the garlic and cook 1-2 minutes, until fragrant, stirring frequently. Stir in the chicken broth, milk, spaghetti, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally until pasta is cooked through.

3.  Stir in the reserved bacon, parmesan, sour cream, and ranch seasoning. Top with parsley as desired.

from The Salty Marshmallow

Soft Chocolate Chip Cookies

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• 2-1/4 cups all-purpose flour

• 1 tsp baking soda

• 2 tsp cornstarch

• 1/2 tsp salt

• 3/4 cup packed brown sugar

• 1/2 cup granulated sugar

• 3/4 cup unsalted butter, melted

• 1 large egg

• 1 large egg yolk

• 1 TBS vanilla extract

• 1 cup semi-sweet chocolate chips plus more for topping (Or milk chocolate chips)

1.  In a large bowl, whisk together flour, baking soda, cornstarch, and salt.

2.  With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.

3.  Slowly mix in the flour mixture until combined. Fold in the chocolate chips.

4.  Cover and chill in the refrigerator for at least an hour or overnight.

5.  When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer. Or shape dough in balls before chilling.

6.  Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.

7.  Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
Chilling allows the centers to stay soft while baking. 

from the Girl Who Ate Everything

Giant Peanut Butter Cookie

4 TBS butter, melted 
1/4 cup peanut butter
1/4 cup white sugar + 2 TBS to roll cookie in
1/4 cup brown sugar lightly packed
1 egg yolk from a large or extra large egg
1/2 tsp vanilla
1/2 cup + 2 TBS all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder

Preheat oven to 375℉.  Line a baking sheet with parchment and set aside.

1. Melt your butter in a heat-safe mixing bowl.  Note: It doesn’t need to be melted all the way. About half melted and the rest very soft is best.

2. Stir in both 1/4 cup white and brown sugar, peanut butter, then egg yolk and vanilla.

3.  Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife.  Don’t scoop your flour with your measuring cup.   Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.

4. Form one single ball of dough and set it back in the mixing bowl.  Sprinkle a couple tablespoons of additional sugar over it and roll it around until it’s coated with a layer of sugar.

5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it’s about 1 inch thick.  If desired, use a skewer to form the traditional criss-cross lines on cookie.  I used a pastry cutter.  Or use a fork

6.  Bake for 13-15 minutes or until edges are golden and top looks set.  It should still jiggle in the center when you pull it out.  The center will continue cooking as it sits and be soft when it cools.  Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.

If desired place Reeses on the top when cookie is warm.

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