So you’ve heard people say you shouldn’t eat raw cookie dough. But many of us have done it…and survived. BUT, many of us would rather our kids not eat it, am I right? Well since today is National Chocolate Chip Day, we thought we’d celebrate by passing along this SAFE to eat cookie dough recipe. And yes, it tastes like the real deal! So celebrate this important National holiday! (safely)
- 1 stick softened unsalted butter
- 6 Tablespoons light brown sugar
- 6 Tablespoons white sugar
- 1 cup plus 2 Tbsp flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tsp pure vanilla
- 2 Tbsp whole milk
- 2/3 cup chocolate chips (I used mini ones)
- Cream butter, sugars and vanilla until smooth
- Add flour, baking soda, salt and cinnamon and mix
- Add milk and mix until dough is firm and smooth
- Fold in chocolate chips with a wooden spoon (or any other chip or nut, cranberry, raisin, etc.)
- Cover and refrigerate
I’m always looking for a quick and easy dessert, aren’t we all? This one is super simple and better for you than the brownies made with oil! Give them a try. The original recipe (linked below) calls for walnuts, but I thought I’d try it with dried cranberries. YUM!
And you’ve GOT to get into Gerrit’s Appliance and check out the new Advantium Oven! I LOVE THIS THING! Not only does it do microwave and convection cooking, there’s also a setting for SPEED COOK! Your regular dishes are done in HALF the time!
7 tablespoons flour
1/2 cup cocoa
1/4 teaspoon salt
3/4 cup sugar
8 tablespoons applesauce
1 1/2 teaspoons vanilla
1/4 cup dried cranberries
Preheat oven to 350 degrees
Mix together flour, cocoa and salt.
Whisk together eggs, sugar, applesauce and vanilla.
Combine egg mixture and flour mixture.
Stir until blended, but DO NOT over mix.
Pour into greased 8 inch pan and sprinkle with cranberries.
Bake for 25 minutes.
April 12th was National Grilled Cheese Day. And a normal grilled cheese sandwich is already fantastic…especially if you pair it with a bowl of tomato soup. But how about combining that and SOUPING up your grilled cheese sandwich?! Here you go. You’re welcome!
8 slices sourdough bread
1/4 cup fresh marinara sauce (or sliced tomato)
Fresh mozzarella cheese sliced
Butter 1 side of all 8 slices of bread
Spread marinara on the other side of all slices
Top 4 with cheese and basil
Top with sauced bread
Heat a large skillet over medium heat
Cook 3 minutes or until browned.
Turn sandwiches over; cook until browned and cheese is melty.
Dip in or drizzle with your favorite Balsamic Dressing!
When I saw my sister post this recipe, my mouth immediately watered and I got that little tinge behind my ear that you get when you taste something sour. I just HAD to try it. But of course, I also had to put my own spin on them, so I added a little lime and voilà! (…or whatever the Caribbean island lingo would be for that since I feel like adding the lime is kind of islandy!) This is the perfect spring dessert! If you’re bringing a dish to pass for Easter, this will do!
(Do NOT try to cut the corner with the plastic lemons or limes…use the actual real ones! You’re zesting with them anyway, so use the juice from them as well.)
- 1 1/2 cups flour
- 1 tsp baking powder
- 2 sticks softened butter
- 1 1/2 cups sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 4 large eggs
- 1 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 3 tbsp lemon zest
- 1 tbsp lime juice
- 1 tbsp lime zest
Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper
Whisk together the flour and baking powder
Beat together butter, sugar, lemon juice and zest until fluffy
Beat in eggs, one at a time
Gradually fold in the dry ingredients
Pour batter into the baking pan and bake in the oven for 30-35 minutes or until a toothpick comes out with moist crumbs. Do not over bake.
Meanwhile, whisk together the powdered sugar, lemon and lime juice and zest
Pour the glaze over the brownies and spread to cover
Allow to harden overnight
Thanks, Pam for passing along a version of these! I tweaked it a big because I wanted to add Italian sausage to them! How yummy! I love that it gives you a way to have the flavors of Lasagna in a little healthier way! Perfect for dinners or get-togethers!
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1 jar of spaghetti sauce (I use the kind with no added sugar)
- 1 pack wonton wrappers 48 wrappers
- 1 1/2 cups non-fat ricotta cheese
- 1 cup low fat shredded mozzarella
- 1/4 cup Parmesan
- Sauté ground beef and sausage and cook until browned.
- Add sauce and heat until bubbly.
Mini Lasagna cups:
- Preheat the oven to 375F
- Lightly coat muffin pan with cooking spray
- Line muffin cups with wonton wrappers
- Put 1 tsp ricotta cheese in each cup
- Top with 1 1/2 tbsp. filling
- Add some shredded mozzarella
- Top with Parmesan
- Bake in the oven for 10 minutes until the cheese is melted and the edges are crispy.
You may have enough to do two pans worth. Play with the recipe and add more sauce or more cups accordingly.
My family is Irish, so Shepherd’s pie made it’s way to the dinner table from time to time. I love this new version of that classic hearty, filling, and warm meal! Even if you’re not Irish, your family will appreciate this for St. Patty’s Day or any other winter day! Thanks to my sister, Terri for passing this along!
4 large russet potatoes, scrubbed clean
1/4 to 1/2 cup milk
2 1/2 Tbsp butter
1/2 tsp salt
1 Tbsp olive oil
1/2 medium onion, diced
8 ounces ground beef
2 Tbsp flour
1 cup beef broth
2 tsp Worcestershire sauce
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups frozen vegetables
- Preheat the oven to 350 degrees
- Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they’re done.
- Cut the tops off the potatoes and scoop the insides into a bowl, leaving a 1/4-inch wall around the skin.
- Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
- In a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
- Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
- Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
- Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.)
- Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
In step 2, if you’d rather bake the potatoes, rub olive oil, salt and pepper all over the cleaned potatoes, place directly on an oven rack and bake at 425 degrees for 40 to 50 minutes until done.
(Recipe adapted from Recipe Tin Eats via Tip Hero)