Chocolate Chip M&M Cookies

This recipe makes 6, over-indulgent, Crumbl-sized cookies, or 12, "normal-sized" cookies.

 Ingredients:

• 1 1/4 cup all-purpose flour, spooned and leveled
• 3/4 cup cake flour, spooned and leveled 
• 1 tsp. cornstarch
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) cold, unsalted butter, cubed
• 1/2 cup brown sugar, packed (light or dark)
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk (no whites)
• 1 tsp. vanilla extract
• 1 cup mini M&Ms
• 3/4 cup chocolate chips (semi-sweet, milk, dark, whatever you prefer)

Directions:

1.  Preheat the oven to 400 degrees.

2.  Whisk together the dry ingredients in a large bowl (all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt).  Set aside.

3.  Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars.  Then add in the egg, egg yolk, and vanilla extract.

4.  Gradually add in the dry ingredients, followed by the chocolate chips.  Turn off the machine.

5.  Stir in the mini M&Ms with a rubber spatula.

6.  Form the dough into 6 large (or 12 small) dough balls and place on a parchment-lined cookie sheet.  (My large dough balls were in the 160-ish gram range, and my small dough balls were in the 70ish gram range.)  See picture below for how dough balls should look.  You want them to have a stiff peak.

7.  Bake for 10-12 minutes or until the tops of the cookies are golden brown.  

8.  Cool on the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely.

*www.krollskorner.com

Crockpot Chicken Tacos

 

Ingredients:

• 6 boneless, skinless chicken breast (can be frozen!)

• 1, 16 oz. bottle Herdez salsa verde

• ½ bottle Brianna's Creamy Cilantro Lime Dressing 

• 1, 4 oz. can diced green chiles (undrained)

• ½, 4oz. can diced, fire roasted jalapeños (optional)

• tortillas (flour or corn...We like the street taco size.)
• taco toppings of choice (salsa, avocado, cheese, etc.)

Directions:

1. Place the chicken breasts in the crock pot. Top with salsa verde, dressing, green chiles, and optional jalapeños. Place the lid on the crock pot.

2. Turn the crock pot to low, and allow to cook anywhere from 6-8 hours. Shred the chicken with two forks.

3. Top tortillas with warm chicken mixture and your favorite taco toppings.

4. Serve immediately.

*www.foodnanny.com

"Veggie Pizza" Dip

(This can be prepared several hours in advance or even the night before.)

Ingredients:

• 2 packages (8 ounces each) softened cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 packet ranch seasoning mix
• a pinch of dried dill (I added to original recipe.)
• a heaping 3/4 cup finely chopped red bell pepper
• a heaping 3/4 cup finely chopped cauliflower
• a heaping 3/4 cup finely chopped broccoli
• a heaping 3/4 cup finely chopped carrots
• 1/4 cup finely chopped red onion
• 1 cup shredded cheddar cheese (I used Colby jack...freshly grate it!!)
• sliced French bread, pita/tortilla chips, additional veggies (for serving)

Directions:

Using an electric hand mixer, combine the cream cheese, sour cream, mayonnaise, and ranch seasoning, (and dill) in a large bowl.

Before adding the veggies, set aside about 1 1/2 cups of the assorted chopped vegetables. Add the remaining veggies and shredded cheddar/colby jack cheese to the cream cheese mixture.  Stir to combine.

Add this mixture to a large shallow bowl. (I used a disposable round/pie pan; see above photo.)  Sprinkle the top with the reserved chopped vegetables.

Refrigerate for 2-3 hours or until ready to serve.

(There are no rules on the amount of veggies you'd like to add to the dip.  The picture below is from the original recipe creator's site.  My dip was heavier on the veggies (more chunky/less cream cheese-based).

*www.inspiredbycharm.com

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