Easy Chocolate Chip Cookies with M & M's

Pillsbury chocolate chip cookie dough (in roll or bucket)

M & M's

Using a small scoop, place dough balls on lined cookie sheet. You can add M& M's now, or wait til after they are done baking. Bake as directed on cookie package. If you put m&m's on before baking, you'll only be able to fit 2 in the dough. If you add them after baking, you'll be able to get more m&m's in but you'll have to work quickly before the cookies set up.

Adding the m&m's after the cookies have baked, makes a chewier cookie.

picture of cookies after baking:

Pistachio Bread without Sour Cream

15.25 oz. yellow cake mix*

1 c. hot water

4 eggs, at room temperature

2-4 drops green food coloring

3 (3.4 oz. each) boxes instant pistachio pudding

1/2 c. oil

red and green sprinkles, optional

1/4 c. chopped pistachios, optional

Preheat oven to 350. Spray loaf pans, if using. I like using silicone pans for easier cleanup. Do not spray the silicone pans, nothing is needed, but you can use butter or oil on them if you'd like. In a large mixing bowl, combine cake mix*, pudding mix,  hot water, oil, eggs, and food coloring. Whisk until fully combined. Add pistachios if using, whisk additional 1-2 minutes. Transfer batter to prepared pans  and top with sprinkles. For the mini bundt pans you'll need to the place the sprinkles in before the batter. If using the silicone pans, place on cookie sheet for stability. Bake 40-45** minutes or until toothpick comes out clean. Let cool before removing from pans.

*Cake mixes used to come in 18 oz, then they started packaging them in 15.25 oz. boxes, and now some are packaged as 13.25 oz. You will need to make adjustments by adding 1/3 c. more cake mix to make up the difference. (for a 15.25 oz. mix. If you're wanting to make an 18 oz. cake mix, you'll need to add 1 c. cake mix to a 13.25 oz. package, and 2/3 c. cake mix to a 15.25 oz. package.

**I baked in mini loaf pans for 45 minutes; I baked in micro mini loaf pans for 30 minutes.

first pic: batter in silicone pans; 2nd pic: baked wreaths; 3rd pic: baked loaves; 4th pic: goodie tray reading for gifting!

These are so festive looking for Christmas!

Goodie tray (2024) eggnog bread, chocolate covered cherry (with cream center), cups of cocoa treats, mini cranberry orange muffins, crockpot almond bark, chocolate covered toffee balls, and pistachio bread.

Laura's Easy Crockpot Cocoa

1.5 qt. Breyers chocolate ice cream

1/2 gallon whole milk

1/2 bag (about 6 oz.) semisweet chocolate chips (can use other flavors and sizes too)

4 pkts Swiss Miss milk chocolate cocoa mix

7 full size candy canes

10 oz. bag miniature marshmallows

whipped cream

Kraft marshmallow bits

Place entire carton of ice cream in crockpot. Pour milk over top. Add chocolate chips.  Add candy canes. Pour marshmallows over top. Place lid on crockpot. Cook on high for 40 minutes. Stir. Dip out cupfuls and top each with whipped cream and Kraft marshmallow bits if desired.

Easy English Toffee

1 c. butter

1 c. sugar

pinch of salt

1/2 teaspoon vanilla

1 bag melted chocolate chips or melting chocolate (almond bark)

No candy thermometer necessary!

Line 9x13 pan with parchment paper, allowing some to hang over each side. Cook everything except chocolate on medium high for 5 minutes or until the mixture is the color of a brown paper bag (5-5.5 minutes always works for me).

Pour in 9x13 lined pan. Spread melted milk chocolate chips onto the toffee. Top with Heath bits or toffee finishing sugar.

Churro toffee variation: leave the nuts out. Spread toffee with melted white chocolate and sprinkle with cinnamon and sugar before the chocolate sets up.

Take 5 variation: pour toffee mixture over pretzels and peanuts. Spread melted milk chocolate chips over toffee. Drizzle melted peanut butter chips over toffee.

 

Crockpot Tortellini and Chicken Soup with Broccoli

1 onion, diced, I used frozen

3 medium carrots, sliced, I used 2 cans drained sliced carrots

1 can D.M. diced tomatoes with basil, garlic, and oregano

1 lb. chicken breast or thighs, cut in chunks

1 t. minced garlic

3/4 t. salt

1/2 t. pepper

Italian seasoning

6 c. chicken broth

9-15 oz. pkg cheese or mushroom tortellini/ravioli

steamfresh broccoli, cooked

Place all ingredients except tortellini, canned carrots, and broccoli in lined crockpot. Cook on low for 6-8 hours, or on high for 3-4 hours. I usually cook it on low. Add the cooked broccoli, carrots, and tortellini/ravioli. Cook 20 minutes more, until flavors are well blended and tortellini is heated through. Serve garnished with parsley if desired.

This is so good on a cold night served with a Caesar salad or a grilled cheese sandwich, or served alone with crackers.

Lemon Blueberry Crumb Bars #2

1 box Krusteaz Meyer lemon bar mix (plus ingredients listed on pkg.)

1 c. blueberries

Crumb Topping:

5 T. butter, softened

1/2 c. brown sugar

3/4 c. flour

Lemon Glaze:

1 c. powdered sugar

2 T. fresh squeezed leom juice

For the bars, preheat oven to 350. Follow the directions on the box for making the filling and crust. Bake crust as directed. While it's baking, make the crumb topping. Pour the filling mixture over the hot crust. Sprinkle evenly with blueberries. Sprinkle crumb mixture on top. Bake for 26-30 minutes, or until edges brown. Remove from oven, cool to room temperature, then chill for 2 hours. Make the glaze by whisking ingredients together. Drizzle over bars. Slice and serve. Keep stored in refrigerator.

Skillet Chicken Cacciatore

2 T. oil

1 T. butter

6 chicken tenderloins or thighs

1/2 t. salt

1/2 t. pepper

1/4 c. flour

1 c. diced onion

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

8 oz. sliced mushrooms

6 oz. can tomato paste

2 t. minced garlic

1 T. Italian seasoning

1/4 t. crushed red pepper flakes

1/2 c. white wine

1/4 c. heavy cream

15 oz. can crushed tomatoes

8 oz. tomato sauce

2 T. chopped parsley, optional

2 T. grated Parmesan cheese

Heat oil and butter in large skillet. on medium heat. Season chicken with salt and pepper. Coat with flour. Brown in pan for 3 minutes each side. Remove from skillet and set aside. Add onions, peppers, and mushrooms to pan and cook until softened, about 7-10 minutes, stirring occasionally. Add tomato paste, garlic, Italian seasoning, and red pepper flakes. Cook 1-2 minutes more. Pour in wine, heavy cream, crushed tomatoes, and tomato sauce. Stir to combine. Return chicken to pan and let simmer until chicken is cooked through, about 15 minutes. Taste and add salt and pepper as desired. Serve hot garnished with parsley and parmesan cheese, optional. Serve over rice or pasta.

Chocolate Covered Strawberry Brownies

Brownies: (may use a brownie mix if preferred)

3/4 c. salted butter, cut into pieces

1/2 c. semisweet chocolate chips

1/2 c. cocoa powder

3/4 c. sugar

3/4 c. light brown sugar, packed

2 large eggs & 1 egg yolk

1 t. vanilla

1/2 t. salt

1 c. all purpose flour

3/4 c. semisweet chocolate chips

Strawberry Filling:

1 c. freeze dried strawberries (found in the fruit section)

3/4 c. butter, softened

2 c. powdered sugar

1/8 t. salt

2-4 T. heavy whipping cream, as needed

Chocolate Ganache:

2 2/3 c. chocolate chips (I used milk chocolate)

1 c. heavy cream

1/2 c. butter

Preheat oven to 350. Combine butter and 1/2 c. chocolate chips in bowl. Place in microwave. Heat in 20 second intervals, stirring in between, until butter and chips are are completely melted and smooth. Stir in cocoa powder until completely combined. Add sugars, eggs, egg yolk, vanilla, and salt. Stir. Add flour and stir. Stir in chocolate chips. Spread into sprayed 9x9 pan. Bake 30 minutesor until center comes out clean and fudgy. Cool in pan. 

Place freeze dried strawberries in food processor and pulse until a fine dust. Place butter in bowl and mix until smooth and creamy. Gradually add powdered sugar and stir until combined. Stir in salt. Stir in strawberry dust. Using mixer on low speed, slowly stir in heavy cream, until you reach a creamy state. Spread evenly over cooled brownies. 

Heat cream and butter. Place chocolate chips in bowl. Pour cream mixture over chips and let set for 5 minutes. Stir. It will be thick and creamy. Let set another 20 minutes before pouring over strawberry filling. Spread evenly and place in refrigeratior to set. 

This brownie is very rich but so good!

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Roasted Eggplant

1 large or 3 medium eggplant

1 t. salt

1 c. plain flour (I used wondra)

1 t. salt

1/4 t. black pepper

2 eggs

1 c. Italian panko crumbs

1 c. plain panko, optional

1 t. garlic powder

8 oz. fresh mozarella, sliced

1/4 c. fresh basil, chopped

1/2 c. freshly grated Parmesan cheese, divided

2 c. marinara sauce, optional*

Slice eggplant into 1/4" round slices. Lay out on paper towel covered baking sheet. Sprinkle with 1 t. salt. Allow them to sit for 1 hour to release moisture and draw out bitterness. Rinse the salt from the slices and pat dry with paper towels. Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set up 3 dredging dishes. Place 1 c. flour, 1 t. salt. and 1/4 t. pepper in one. Whisk 2 eggs until frothy and place in another one. Place 1 c. panko crumbs, 1 c. Italian crumbs, and 1 t. garlic powder. Dredge each piece of eggplant in the flour mixture, then the eggs, and last the crumb mixture. Place on baking sheets. Sprinkle a light coating of Parmesan cheese on top. Roast in oven for 10 minutes. Turn over and roast another 10 minutes, so both sides get crispy. Place mozzarella pieces on top of each eggplant piece. Bake uncovered for 20-25 minutes until cheese is melted and lightly browned. Remove from oven and cool slightly before serving.

*Baked Eggplant Parmesan:

Spread 2 T. marinara sauce into bottom of lightly greased 9x13 dish. Line dish with 1/2 of slices. Spoon 1 c. marinara over each eggplant slice. Layer with mozzarella slices to cover. Sprinkle 2 T. basil over top and 2 T.  Parmesan cheese. Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 c. marinara, basil, and Parmesan cheese. Follow baking directions from above.

I served with Teriyaki chicken and a Caesar salad.

 

Chicken Caprese with Balsamic Glaze

4 thin boneless skinless chicken breasts, tenderloins could also be used

2 T. olive oil

1 t. salt

1 t. pepper

1 t. garlic powder

1 pint grape tomatoes

4 slices fresh mozzarella cheese

2 T. balsamic glaze, homemade or store bought (recipe below)

1/4 c. fresh basil, optional

Preheat oven to 400. Lightly grease 13x18" baking pan with cooking spray or place parchment paper on pan. Lay breasts on pan, evenly spaced. Drizzle chicken with olive oil. Season with salt, pepper, and garlic powder. Spread tomatoes around chicken. Bake in oven for 15 minutes. Remove from oven and lay 1 slice mozzarella on each chicken piece. Return to oven and bake 10 more minutes until chicken is done and cheese is melted. Remove from oven and drizzle with glaze. Garnish with fresh basil if desired. I served with Caesar salad & baked potato.

Balsamic Glaze:

1 1/2 c. balsamic vinegar (flavored vinegar may be used too)

1 c. light brown sugar*

Stir together and heat in microwave oven 10-15 minutes until thickened. Place in sealed jar in refrigerator. This can be served over chicken, fish, pasta, mushrooms, salmon, pork, or fresh fruits and vegetables, or as a salad dressing. 

* may substitute molasses, honey, maple syrup, or agave nectar. 

1st picture: chicken with tomatoes & cheese, 2nd picture: balsamic glaze, 3rd picture: ready to eat!