Fruity Pebbles Marshmallow Treats

 

Ingredients:

• 1 cup salted butter
• 2, 10 oz. bags mini marshmallows
• 2 teaspoons vanilla extract
• 10 cups Fruity Pebbles

• ½ cup white chocolate chips
• ¼ cup nonpareils sprinkles

Directions:

• Line a 9x13 inch pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot, melt your butter over medium high heat. Once melted, continually stir until the butter just begins to brown. The butter should foam up and begin to give off a nutty aroma with an amber hue. Immediately remove from heat so the butter does not burn.
• Stir in the two teaspoons of vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides. Add salt.
• Add in one bag of marshmallows and mix until almost completely melted before adding the second bag.  Using a rubber spatula, stir until all of the marshmallows are mostly melted. Add in the Fruity Pebbles, 2 cups at a time, and lightly stir until combined. Continue to add the rest of the cereal until everything is evenly combined. If your spatula is sticking, spray with nonstick cooking spray!
• Pour the mixture into the prepared pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so really be gentle with it!
• Add the white chocolate chips to a heat proof bowl. Microwave for 30 seconds and stir repeat until completely melted. Drizzle white chocolate onto the treat and top with sprinkles. Let the chocolate harden and enjoy!
  *www.mymessykitchen.com

Mini Chocolate Dipped M&M Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 egg, room temp

1.5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup mini chocolate chips

1/3 cup mini M&Ms

3/4 cup semi-sweet chocolate chips + vegetable/coconut oil (if needed to thin the chocolate) 

Directions:

• 1. Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.
• 2. While the butter is cooling, combine 1½ cups flour, 1 tsp. baking soda, and ½ tsp. salt in a bowl and whisk together. Set aside.
• 3. In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.
• 4. Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter / paler in color.
• 5. Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in ⅓ cup mini chocolate chips and ⅓ cup mini M&Ms. Do not over mix.
• 6. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
• 7. Use a mini cookie scoop to make 50 dough balls, and place them on a baking sheet lined with parchment paper. Bake for 7-9 minutes or until the edges are lightly golden and the tops of the cookies are puffy and still look slightly wet.
• 8. As soon as they come out of the oven, top with extra mini M&Ms and mini chocolate chips, if desired.
• 9. Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt ¾ cup semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.
• 10. Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and then chill in the refrigerator or freezer until the chocolate has hardened.
• 11. Store in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.

*www.itsbrunchoklock.com

Chicken Enchilada Soup

 

Ingredients:

Seasonings:

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced (I food processed to hide them.) 
• 1 jalapeño pepper, seeds removed and diced (optional)
• 3 cloves garlic, minced (I used frozen Dorot cubes.)
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chiles, undrained (I food processed a can of fire roasted tomatoes + 2 ounces of mild green chiles.  This made the soup less "chunky.") 
• 15 oz. black bean, drained and rinsed
• 15 oz. canned whole kernel corn, drained (I used 1 cup of frozen fire roasted corn.)
• 1 teaspoon hot sauce, optional
• 4 cups chicken broth 
• 1 large boneless skinless chicken breast (I used about one pound.)
• 4 oz. cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded (freshly grated is best!)
• ½ cup Monterey Jack cheese, shredded (freshly grated is best!)

Directions:

• Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
• Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the (optional) peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
• Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
• Bring the soup to a gentle boil and allow the chicken to slowly cook through for about 15 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
• Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
• Taste and add any additional seasonings as needed, then serve!
  *www.thecozycook.com

Coffee Cake Muffins

 

Ingredients:

Muffin Batter:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Cinnamon Sugar Swirl:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• pinch of salt

Buttery Crumb Topping:

• 1/3 cup brown sugar
• 3/4 cup all purpose flour
• 2 teaspoons ground cinnamon
• 6 tablespoons butter, melted

Finishing Glaze:

• 1.5 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 2–3 tablespoons milk

Directions:

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners and set aside.
2. In a large mixing bowl, make the muffin batter.  Combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk, and vanilla extract.
3. Add the flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Set aside.
4. Next, make the cinnamon sugar swirl and the crumb topping. In a small bowl, combine all of the ingredients for the cinnamon sugar swirl. Stir to combine and set aside.
5. In a third separate bowl, combine all of the dry ingredients for the buttery crumb topping. Add the melted butter and mix together until the mixture clumps together. Set aside.
6. Use a 2 tablespoon scoop (or 1/8 measuring cup) to drop muffin batter into prepared muffin tins. Next, drop a large spoonful of the brown sugar mixture over the muffin batter. Top the brown sugar another 2 tablespoons of batter to fill the muffins up about 3/4 of the way.
7. Top each muffin with a large spoonful of buttery crumb topping, gently pressing into the top of the muffin so that it sticks.
8. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes.
9. While the muffins cool, make the glaze. Combine all of the glaze ingredients in a bowl and whisk together until smooth. Drizzle the glaze over the crumb topping. Enjoy!

*www.bromabakery.com

10-Minute Mexican Chicken

 

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, optional
• 1 14.5 oz. can fire roasted tomatoes (I food processed this to minimize the tomato "chunks.")
• 1/4 cup water or chicken broth
• 2 tablespoons canned mild chopped green chiles (from a 4 ounce can) (I threw these in the food processor with the fire roasted tomatoes.)
• 2 tablespoons tomato paste (I did not use.)

Directions:

• Heat a large skillet over medium heat.
• To skillet, add chicken and all seasonings; stir to evenly coat. Stir in chicken broth, diced tomatoes, tomato paste (if using), and green chilies. Cook for 5 minutes or until heated through. Add additional water/chicken broth if chicken seems dry. Season with salt and pepper to taste and cayenne pepper (optional) to taste.
• Use chicken in tacos, burritos, enchiladas, salads, nachos, burrito bowls, etc.
  
  
  *www.carlsbadcravings.com

Brownie Mix Cookies

Ingredients:

1 box Ghirardelli brownie mix (double chocolate one because it has the chocolate chips in the mix already!....red box) 

2 eggs

1/2 cup veggie or canola oil

1/4 cup unsweetened cocoa powder

1 tablespoon of water (if you prefer slightly thinner cookies)

Directions:

1. Preheat oven to 350 degrees.

2. Combine the brownie mix, eggs, vegetable oil, cocoa powder, (and optional water) in a bowl.

3. Using a 1.5 ounce cookie scoop, place batter on a parchment-lined baking sheet. Bake 10 minutes or until cooked through! 

*Broma Bakery dupe

Crock Pot Italian Beef Sandwiches

 

Ingredients:

• 3 lbs. chuck roast, trimmed of visible fat and cut into large pieces
• 1 envelope Italian salad dressing mix
• 8 oz. pepperoncini pepper slices + splash of juice (I use mild.)
• 8 oz. Chicago-Style Giardiniera, drained (I use mild.)
• 14.5 ounces beef broth/stock
• provolone cheese slices
• buns

Directions:

Place chuck roast into the bottom of a 6 quart crock pot and sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth.  Lift chuck roast pieces to be sure that beef broth is evenly distributed underneath meat. 
Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into juices inside crock pot and cook on low for 1 more hour.
Split buns in half, then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

*www.iowagirleats.com