Cottage Cheese Protein Bagels

Ingredients:

• 1 cup self-rising flour 
• 1 cup full-fat cottage cheese (I like Good Culture.)
• 1 large egg, beaten (for egg wash)
• Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese, mini chocolate chips, jalapeño slices, cheddar cheese, raisins, or poppy seeds

Directions:

1.  Preheat the oven to 375 and position the rack to the top position. Line a large baking sheet with parchment paper.

2.  Blend cottage cheese.  Place the cottage cheese in the food processor, Ninja, or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.

3.  Add flour.  Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl. Transfer the dough to a generously floured work surface and knead the dough 8-10 times, until smooth. Add more flour to the work surface as needed until the dough is no longer sticky.

4.  Shape and season.  Roll the dough into a ball and divide it into 4 equal balls. (If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g.) Roll each ball out into a 6-7-inch rope, about 1-inch thick. (If you're adding ingredients INTO your bagel (mini chocolate chips, raisins, cheddar, jalapeño), I laid my loose ingredients on the counter, and "vacuumed" them up as rolled dough into the rope shape.) Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with a beaten egg and top with your seasoning of choice (everything bagel seasoning, shredded asiago, poppy seeds, cinnamon sugar, etc).

5.  Bake in the preheated oven until puffed and golden brown for 25 minutes. Allow to cool for 15 minutes before slicing and serving. *Or...you can also bake in air fryer! Preheat the air fryer to 350 for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 10-12 minutes or until golden brown.

Bagels stay fresh in an airtight container at room temp for up to 4 days.

*www.whatmollymade.com

Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce

 Ingredients:

• 12 ounces Italian chicken sausage or sausage of choice, cut into 1/4 inch slices (See my note below ingredients.)
• 2 cups Brussels sprouts, roughly chopped (I bought a one pound bag and cut the Brussels into halves.)
• 1 medium sweet potato, diced (I peeled mine; original recipe does not.)
• 1/2 red onion, sliced (I very thinly sliced mine into half moons.)
• 1/3 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 to 1/2 cup grated Parmesan cheese
• Generous drizzle of Maple Mustard Sauce
• Steamed quinoa, to serve (optional)

This is the chicken sausage I use (see above picture).  For as long as it is sold at Costco, I will never use anything differently; it's the best.  For this recipe, four of these links are about equal to 12 ounces.

Maple Mustard Sauce:

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons pure (real) maple syrup
• 1 clove garlic, minced (I used frozen Dorot.)
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons water, (optional)

Directions:

1. Preheat oven to 425 degrees. In a large bowl, combine sausage of choice, Brussels sprouts, sweet potato, onion, and walnuts.  (I like to mix olive oil and spices together before next step...)
2. Toss ingredients in the olive oil, salt, garlic powder, and pepper until evenly coated, and transfer to a large sheet pan.  To ensure everything gets crispy, spread the ingredients out as evenly as possible on the sheet pan. (It won't look very "coated," but it doesn't need to be; the Maple Mustard Sauce will help that!)  Bake for about 30-45 minutes or until the sweet potato is tender when pierced with a fork.
3. While it bakes, make the Maple Mustard Sauce. Whisk together all ingredients and if needed, add a tablespoon or two of water to thin out the sauce.
4. Remove the sheet pan from oven and toss medley with a spatula.  Top with Parmesan and if needed, add a pinch or two of salt and pepper.  If desired, serve on a bed of quinoa with a generous drizzle of sauce!  (Personally, I would NOT pour the sauce over the entire sheet pan.  I would drizzle the sauce on each plate after serving, especially for leftover purposes.)  

*www.broccyourbody.com

Weeknight "Wow" Chicken

 

Ingredients:

• 2 lbs. boneless, skinless chicken breasts
• ¼ cup olive oil
• 1 lemon, juiced
• 1 tablespoon honey
• 4 cloves garlic, minced (I used 3.)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ¼ teaspoon chili pepper flakes (optional)
• ¼ cup Parmesan cheese, grated
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Directions:

1. In a bowl, whisk together ¼ cup olive oil, juice of 1 lemon, 1 tablespoon honey,  3-4 cloves garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, ¼ teaspoon chili pepper flakes (optional), ¼ cup grated Parmesan cheese, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
2. Transfer ¾ of this mixture to the baking dish or resealable bag to coat chicken. Refrigerate for at least 30 minutes or up to 24 hours.
3. Take the remaining ¼ mixture and store it in your fridge for serving (after the chicken is cooked).

Cooking Instructions:

1. Grill on medium-high heat (400 degrees) and lightly oil the grates.

2. Cook undisturbed for 5-6 minutes--until it easily releases from the grates.

3. Flip and cook an additional 5 minutes, or until cooked to 165 degrees.

4. Remove and allow to rest for 5 minutes before slicing and serving with the reserved marinade drizzled over the top.

*www.kelseynixon.com 

One Pot Broccoli Cheese Orzo

Ingredients:

• 1 tablespoon salted butter
• 1 tablespoon EVOO
• 1 whole sweet onion, finely diced
• 3 cloves garlic, finely minced (I used frozen Dorot cubes.)
• 1 cup shredded or finely diced carrots
• 1 cup uncooked orzo
• 2 cups chicken stock
• 2 cups finely chopped broccoli
• 1 cup 2% milk 
• 1.5 cups mild cheddar, shredded
• ½ cup grated Parmesan cheese
• salt and pepper, to taste

Directions:

• Add olive oil and butter to a heavy bottomed pan over medium heat. Once hot, add onion and a good pinch of salt and cook for 4-5 minutes.
• Add garlic and shredded carrots and cook down for another 3 minutes or until the garlic starts to get tender and fragrant.
• Add uncooked orzo, stock, and milk, and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• Remove lid , add broccoli, and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente and the broccoli is tender.
• Add the cheeses and stir. Season with salt and pepper to taste. Enjoy!
  
  
  *Modified from www.grilledcheesesocial.com

Brown Butter Chocolate Chip Cookie Bars

Ingredients:

• 1 cup unsalted butter
• 1 1/4 cups packed dark brown sugar, dark preferred
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup chocolate chunks
• 1 cup chocolate chips
• Flaky sea salt, for sprinkling on bars

Directions:

1.  Preheat oven to 350 degrees F. Grease a 9x13-inch metal baking pan with nonstick cooking spray.  If desired, line the pan with parchment paper.  Set aside.

2.  Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 5 minutes.

3.  Add the brown sugar and granulated sugar to the brown butter and stir with a wooden spoon or spatula until smooth. Add the eggs and vanilla. Stir until combined.

4.  Add the flour, salt, baking soda, and baking powder. Stir until just combined, but don’t over mix.

5.  Stir in the chocolate chunks and chocolate chips.

6.  Spread the dough evenly in the prepared pan with a spatula. Bake for 18 to 24 minutes or until the bars are set and golden brown. Don’t over bake; the bars will continue setting up as they cool.

7.  Remove from the oven and sprinkle with flaky sea salt. Let the bars cool before cutting into squares.

*www.twopeasandtheirpod.com

Andes Mint Cookies

 

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, at room temperature 
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 36 Andes Chocolate Mints, unwrapped

Directions:

1. Preheat oven to 350 degrees, Line a large baking sheet with parchment.  Set aside.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.  Set aside.  

3. In the bowl of a stand mixer fitter with a paddle attachment, beat the butter and sugars on medium-high speed until light and creams, about 2 minutes.

4. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.

5. Add the dry ingredients and mix on low until just combined. Don’t over mix.

6. Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.

7. Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.

8. Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.

9. Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up. Store the cookies in an airtight container at room temperature for up to 4 days.

*www.twopeasandtheirpod.com

Cocoa Puff Marshmallow Treats

Ingredients:

• 1 cup salted butter (2 sticks!)
• 2 teaspoons vanilla extract
• 2, 10 oz. bags mini marshmallows
• 11 cups Cocoa Puffs (Family Size box is about 14 cups.)
• ⅓ cup mini chocolate chips
• 4 oz. semi sweet chocolate, to drizzle (optional)

Directions:

• Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot, melt your butter. Once melted, continually stir until the butter just begins to brown. The butter should foam up and then begin to give off a nutty aroma with an amber hue. Immediately remove from heat so the butter does not burn.
• Immediately stir in the vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides.
• Add in one bag or half of your marshmallows and mix until almost completely melted before adding the remaining. Stir until all of the marshmallows are entirely combined and melted. Add in the mini chocolate chips. 
• Add in the Cocoa Puffs, 2 cups at a time, and using a rubber spatula, lightly stir until combined. Continue to add the Cocoa Puffs until everything is evenly combined. Pour into prepared pan. Lightly wet/butter your hands and gently push into the pan to the edges. You don't want to crush it, so be gentle but firm enough to press it into the pan. Let set up for at least 20 minutes.
• Add 4 ounces (1 baking bar) of semi-sweet chocolate to a heat proof bowl. Microwave for 15 second intervals, stirring with a clean metal spoon in between, and repeat until completely melted. Once it's ready, set aside for 5 minutes to chill down to room temperature. Using a spoon, drizzle the chocolate onto the treats. Cut (makes 16 large portions) & enjoy!

*www.mymessykitchen.com