Cooking Mamas

Tried and True Family Recipes

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Dubai Chocolate Cookies

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Dubai Chocolate Cookies

Decadent chocolate cookies crowned with creamy pistachio butter and toasted kadaifi. Rich, nutty, and irresistibly indulgent, every bite feels like a first-class ticket to dessert heaven!
Course: Dessert
Cuisine: American
Servings: 20 cookies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

CHOCOLATE COOKIES:

  • 2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. unsalted butter room temperature
  • 1/2 c. dark brown sugar packed
  • 1/2 c. granulated sugar
  • 1 lg. egg
  • 1 T. molasses
  • 1 tsp. vanilla extract

PISTACHIO FILLING:

  • 1/4 c. salted butter
  • 2 c. kadayfi shredded phyllo
  • 1 (6.7 oz.) jar pistachio butter

CHOCOLATE DRIZZLE:

  • 6 oz. semi-sweet chocolate melted for drizzling
  • 1 tsp. coconut oil

Instructions

  • Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
  • CHOCOLATE COOKIES: In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add the egg, molasses, and vanilla extract beat until well combined. Gradually add the dry ingredients to the wet ingredients until just combined.
  • Scoop heaping tablespoonfuls of dough and roll into balls. Place the balls onto the prepared baking sheets pressing them down slightly with your fingers or palm.
  • Bake for 10-12 minutes. As soon as you take them out of the oven, use the back of a measuring tablespoon to press “wells” into the centers of each cookie while the cookies are still warm. Let the cookies cool completely.
  • PISTACHIO FILLING: In a large skillet over medium heat, add the butter and kadayfi. Cook until dark golden brown, stirring frequently (do not burn). Take off the heat and pour to a mixing bowl. Add the pistachio butter and gently toss to combine. Fill the “well” of each cookie with a heaping spoonful of the pistachio/kadayif mixture.
  • CHOCOLATE DRIZZLE: In a microwave-safe bowl, melt the chocolate and coconut oil for 30 second increments (stirring in between) until melted. Drizzle the chocolate over the cookies.

Swedish Cream Wafers

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Swedish Cream Wafers

These buttery, flaky cream filled wafers are perfect for any occasion. Simply tint the cream filling to match your celebration!
Course: Dessert
Cuisine: Swedish
Servings: 4 dozen cookies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

COOKIES:

  • 1 c. butter softened
  • 1/3 c. heavy cream
  • 2 c. all-purpose flour
  • Granulated sugar for rolling

CREAM FILLING:

  • 1/2 c. butter softened
  • 1 1/2 c. confectioners’ sugar
  • 1 1/2 tsp. vanilla extract
  • Gel food coloring red & green for Christmas

Instructions

  • COOKIES: In a mixing bowl, beat the softened butter, heavy cream, and flour until combined. Cover and chill at least 2 hours.
  • Preheat the oven to 375 degrees. Line rimmed baking sheets with parchment paper. Add granulated sugar to a small bowl and set aside.
  • Roll out 1/3 of the dough at a time to 1/8-inch thick on a lightly floured surface (keep the remaining dough refrigerated until ready to roll). Cut into 1 1/2-inch circles. Gently press both sides of each round in granulated sugar and place on the prepared baking sheets. Prick the rounds with a fork 3-4 times.
  • Bake for 7-9 minutes or just until set, but not brown; cool completely before filling.
  • CREAM FILLING: In a medium bowl, cream together the butter, confectioners’ sugar, and vanilla until smooth and fluffy. Divide into two small bowls, tint each bowl with a few drops of food coloring (I used red and green). Place in piping bags or a baggies with the corner snipped off.
  • To assemble the cookies: Put the cookies together in pairs, pipe one side with cream filling and sandwich together.

Martha Washington Candy

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Martha Washington Candy

An old-fashioned chocolate confection filled with sweet, creamy coconut, maraschino cherries, and chopped pecans, Enjoy!
Course: Dessert
Cuisine: American
Servings: 60 candies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

CANDY FILLING:

  • 1 c. butter softened
  • 1 T. vanilla extract
  • 1 (14 oz.) can sweetened condensed milk
  • 4 c. confectioners’ sugar
  • 1 (14 oz.) pkg. sweetened shredded coconut
  • 1 (10 oz.) jar maraschino cherries drained and finely chopped
  • 3 c. pecans chopped

CHOCOLATE COATING:

  • 6 c. semi-sweet chocolate chips divided
  • 1 T. coconut oil or shortening divided

Instructions

  • CANDY FILLING: In a large bowl, using an electric hand mixer, beat the softened butter, vanilla, and sweetened condensed milk until smooth and creamy. Add the confectioners’ sugar, beating until well combined.
  • Add the coconut, cherries, and pecans, beat on low until just combined. Cover the bowl and refrigerate for at least 2 hours or overnight to firm up the mixture.
  • Line two rimmed baking sheets with parchment paper and set aside.
  • Scoop 1-1/2 tablespoonfuls of candy filling and roll into balls. Place the formed balls onto the prepared sheets and place back into the refrigerator until ready to dip in chocolate. It’s important that the candy balls are cold before dipping, so only take out half of the candy balls at a time.
  • Working in two batches, place 3 cups chocolate chips and 1 ½ teaspoons shortening in a microwave-safe bowl. Heat the chocolate chips/shortening in 30-second increments, stirring between each increment until chips are melted.
  • Use a fork to dip and roll each candy ball into the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place back on the sheet of paper to set. When you run out of chocolate, repeat step 5 and continue dipping the remaining balls.
  • Dipped candies can be placed back into the refrigerator to set more quickly if desired.

Maple Walnut Fudge

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Maple Walnut Fudge

A creamy, melt-in-your-mouth confection made with rich maple extract studded with crunchy toasted walnuts. Sweet, buttery, and irresistibly smooth, it brings classic candy-shop charm with a warm maple twist, Enjoy!
Course: Dessert
Cuisine: American
Servings: 64 squares
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 3 c. Ghirardelli white chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 4 T. cold salted butter cold cut into cubes
  • 3/4 tsp. maple extract
  • 1 1/2 c. roughly chopped toasted walnuts divided see note below

Instructions

  • Line an 8×8-inch baking dish with aluminum foil, being sure to allow a little extra to hang over the sides.
  • In a medium saucepan, over low heat, melt the white chocolate chips, sweetened condensed milk, and butter. Be sure to stir constantly to avoid burning the white chocolate chips. This should take about 5-6 minutes.
  • Once the mixture is smooth and fully melted, remove it from the heat and stir in the maple extract and 1 cup of the chopped walnuts.
  • Working quickly, spread the fudge mixture into an even layer in the prepared pan. Top the fudge with the remaining 1/2 cup of chopped walnuts. Gently press the chopped walnuts into the fudge using your fingers tips. This helps them to stick to the fudge when slicing.
  • Allow the fudge to cool on the counter before placing it in the refrigerator to fully set up and chill. Once ready, gently lift the fudge from the pan (using the overhanging aluminum foil as a handle) and slice it into 1-inch pieces. (To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.)
  • Store the fudge in the refrigerator in an airtight container for up to two weeks. Allow your fudge to come to room temperature before serving for a softer texture.
  • To Freeze: This fudge can be frozen for up to 2 months. Wrap it in parchment paper, then tightly wrapping it in aluminum foil for best storage results when freezing.

Notes

Toasted Walnuts: Toast your walnuts in a dry skillet, on medium heat, for 3-4 minutes. Allow them to cool completely before adding them to your fudge mixture.

Date Bark Bites

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Date Bark Bites

aka: Guilt-free Snickers! Our single-serve date bark is a healthy combination of sweet, chewy Medjool dates, peanut butter, dark chocolate, and crushed peanuts. It’s simply irresistible!
Course: Dessert
Cuisine: American
Servings: 12 bites
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 12 Medjool dates pitted (or as many as you like)
  • Peanut butter smooth or crunchy
  • Dark chocolate chips or melts
  • Salted peanuts chopped for garnish
  • Flaky sea salt optional

Instructions

  • Split the dates and remove the pits (do not cut all the way through). Place the dates on a rimmed sheet pan lined with parchment paper. Gently press them open with the bottom of a glass or your fingers.
  • Evenly spread peanut butter onto each date.
  • Melt the chocolate chips or melts in a microwave-safe bowl according to the package instructions. Spread the melted chocolate over the peanut butter layer.
  • Top with crushed peanuts and flaky sea salt if using.
  • Place the sheet pan into the refrigerator for 1-2 hours or until set. Enjoy!

Nanaimo Bar Cookies

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Nanaimo Bar Cookies

British Columbia’s best-known confection turned into a decadent cookie!
Course: Dessert
Servings: 16 large cookies

Ingredients

COOKIES:

  • 1 c. salted butter room temperature
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1 c. unsweetened shredded coconut
  • 3/4 c. graham cracker crumbs
  • 1 T. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. semi-sweet chocolate chips

FILLING:

  • 1 c. salted butter
  • 4 c. confectioners’ sugar
  • 4-5 T. milk
  • 4 T. vanilla instant pudding mix
  • 1 tsp. vanilla extract

CHOCOLATE TOPPING:

  • 1 c. semi-sweet chocolate chips
  • 1 tsp. coconut oil

Instructions

  • COOKIES: In a large bowl, using a hand mixer beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Add the eggs and vanilla extract, beat until combined.
  • In a separate bowl, whisk together the flour, cocoa powder, coconut, graham cracker crumbs, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients. Mix on low until combined. Fold in the chocolate chips.
  • Weigh and roll out 3-ounce dough balls. Place in an airtight container and chill in the refrigerator for 24-48 hours, or up to 5 days in advance.
  • When ready to bake, preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  • Bake for 18-20 minutes until the edges are golden and the centers are set. Cool on the baking sheet for 15 minutes before removing to a cooling rack to cool completely.
  • FILLING: In a medium bowl, beat the butter, confectioners’ sugar, milk, vanilla pudding mix, and vanilla extract until smooth and creamy. Spread or pipe the filling over each cooled cookie.
  • CHOCOLATE TOPPING: In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring between each interval until smooth and fully melted. Be careful not to overheat the chocolate or it will seize up. Spoon or drizzle the chocolate over the custard layer. Allow the cookies to set completely before serving.
  • Store cookies in an airtight container in the refrigerator for 3-5 days.

Snowball Cranberries

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Snowball Cranberries

These might be the best holiday treat ever! They’re tangy, sweet, and oh so addictive. Add these beautiful berries to desserts, charcuteries, drop into cocktails or mocktails, or simply eat them by the handful, Enjoy!
Course: Dessert
Cuisine: American
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 1 (12 oz.) bag fresh cranberries
  • 2 c. orange juice pulp free
  • 2 c. lemon lime soda
  • 2 c. confectioners’ sugar for coating the cranberries

Instructions

  • Rinse the cranberries and pick out the bad ones. Place the cranberries in a large bowl (with lid). Pour equal parts orange juice and lemon lime soda to cover cranberries. Refrigerate 12 to 24 hours.
  • Drain the berries, do not rinse. Pour the cranberries into a bowl OR a gallon zip top bag, coat with confectioners’ sugar and gently toss or shake until they are well coated.
  • Preheat the oven to 200 degrees. Line a rimmed baking sheet with foil or parchment paper. Pour the sugar-coated cranberries onto the prepared baking sheet in a single layer.
  • Bake for 5 minutes (no longer or they’ll get mushy)! Cool completely then store in an airtight container in the refrigerator. The snowball cranberries are best served cold, Enjoy!

Old-fashioned Iced Oatmeal Cookies

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Old-fashioned Iced Oatmeal Cookies

Soft, chewy oatmeal spice cookies dipped in sweet icing!
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

COOKIES:

  • 2 c. old-fashioned rolled oats
  • 2 c. all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 c. butter softened
  • 1 c. light brown sugar
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract

ICING:

  • 2 c. confectioners’ sugar
  • 3 T. milk

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • COOKIES: Place the rolled oats in a food processor and pulse about 10 times until coarse not powder.
  • In a large bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
  • In a large bowl, using an electric hand-mixer cream the butter and sugars. Add eggs one at a time then vanilla extract. Gradually add the flour mixture until just combined.
  • Roll the dough into 2 tablespoon-size balls and place on the prepared baking sheet spacing about 2-inches apart.
  • Bake for 10-12 minutes until the bottoms begin to brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • ICING: In a medium bowl, beat the confectioners’ sugar and milk together. Transfer to a shallow bowl. Barely dip the tops of the cookies into the icing (do not dunk) and let the excess drip off. Place back on wire racks until glaze sets.
  • Store cookies in an airtight container.

Confetti Squares

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Confetti Squares

aka: Peanut Butter Marshmallow Squares or Church Windows – These squares are one of my favorite childhood treats. The combination of creamy peanut butter, butterscotch chips, and rainbow fruit-flavored marshmallows are truly magical!
Course: Dessert
Cuisine: American
Servings: 16 squares
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 1 (10 oz.) pkg. rainbow fruit-flavored miniature marshmallows frozen
  • 1 (11 oz.) pkg. butterscotch chips
  • 1 c. creamy or crunchy peanut butter
  • 1/2 c. butter
  • 1 tsp. vanilla extract

Instructions

  • Put the bag of marshmallows in the freezer. Line an 8×8-inch pan with parchment paper. Once the marshmallows are frozen, proceed to step 2.
  • Melt the butterscotch chips, peanut butter, and butter in a medium saucepan over low heat, stirring until smooth.
  • Remove from the heat and let cool to ensure the marshmallows don’t melt in next step.
  • Quickly fold in vanilla and frozen marshmallows. Spread the mixture into the prepared pan and gently spread with an offset spatula or spoon. Refrigerate until firm, about 1 hour.
  • Remove from the pan and slice into squares. Store squares covered in the refrigerator or freezer, Enjoy!

Pignoli Cookies

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Pignoli Cookies

A classic Italian favorite, these almond cookies are rolled generously in toasted pine nuts and dusted with confectioners’ sugar. They’re lightly crisp on the outside and irresistibly soft and chewy on the inside, Enjoy!
Course: Dessert
Cuisine: American, Italian
Servings: 20 cookies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 1 (8 oz.) pkg. almond paste
  • 3/4 c. granulated sugar
  • 3 lg. egg whites divided
  • 1/2 c. all-purpose flour
  • 2 c. pine nuts for rolling
  • Confectioners’ sugar for sprinkling

Instructions

  • Preheat the oven to 325 degrees. Line two rimmed baking sheets with parchment paper; set aside.
  • In a small bowl, whisk together the two egg whites until they are frothy; set aside.
  • In a food processor, combine almond paste and granulated sugar process until it looks like sand. Add the two frothy egg whites and flour, pulse until well blended and a sticky dough forms. Roll the dough into 1-inch balls.
  • In a small bowl, whisk together the remaining egg white until frothy. Dip the dough balls into the egg white then roll in pine nuts. Place them on the prepared baking sheets (10-12 per sheet) and lightly press down.
  • Bake for 18-20 minutes or until the bottom of the cookies are golden. Let the cookies cool completely then dust with confectioners’ sugar.

Christmas Oreos

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Christmas Oreos

These cute Christmas tree Oreos are a fun and festive way to brighten up your holiday cookie tray, and a great activity to do with your kids and grandkids!
Course: Dessert
Cuisine: American
Servings: 12 cookies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 12 Oreo sandwich cookies
  • 4 oz. white chocolate or white candy melts
  • 2 oz. green candy melts
  • Rainbow nonpareils for ornaments
  • Mini gold stars for the top of the tree
  • Chocolate jimmies for the tree trunk, optional

Instructions

  • Line a rimmed baking sheet with parchment paper. Place the Oreos on the prepared baking sheet.
  • In a small microwave-safe bowl, melt the white chocolate or white candy melts according to the package directions until smooth.
  • Working with one Oreo at a time, dip the bottom half of the Oreo into the white chocolate, then lay on the prepared baking sheet to harden (about 15 minutes).
  • When the white chocolate is set, melt the green candy melts in a small microwave-safe bowl, according to the package directions until smooth.
  • Add the melted green candy to a piping bag fitted with a size 1 or 2 piping tip.
  • Using a zig-zag motion, pipe lines into the shape of an abstract tree, then add decorations. (Only do 1 or 2 Oreos at a time because the candy sets up quickly, you want to make sure your decorations will stick.)
  • Allow cookies to set completely before serving or packaging. Store leftovers in an airtight container at room temperature for up to 2 weeks. Oreos freeze well, up to 2 months, but Oreos will lose a bit of their crunch.

Mini Chocolate Chip Cookies Dipped in Chocolate

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Mini Chocolate Chip Cookies Dipped in Chocolate

Bite-size Jacques Torres cookies dipped in chocolate. How do you make a chocolate chip cookie even better? Add a dollop of chocolate to the bottom! The hardest part is waiting for the chocolate to set. This is one of the BEST chocolate chip cookies I have ever had!
Course: Dessert
Cuisine: American
Servings: 40 mini cookies
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 10 T. salted butter room temperature
  • 2/3 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 c. cake flour
  • 3/4 c. bread flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 c. chocolate chips divided (semisweet or bittersweet)

Instructions

  • Preheat the oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for 5 minutes, stopping halfway to scrape down the sides of the bowl.
  • Slow the mixer down to low and add the egg and vanilla extract mixing until combined.
  • In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients, mixing until just combined.
  • Roughly chop 1-1/2 cups chocolate chips and add to the mixer, mix until evenly combined.
  • Using a 2-teaspoon cookie scoop, portion out the dough and arrange on the prepared baking sheets.
  • Bake for 8-10 minutes or until they have spread and are just beginning to turn golden brown.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Once the cookies are cooled, melt the remaining 1 cup chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt the remaining chocolate pieces by stirring until completely melted.
  • Transfer the melted chocolate to a piping bag or zip top bag with the corner snipped off. Pipe 1-2 teaspoons of chocolate onto parchment paper or a silicone mat, then place a cooled cookie onto the chocolate, gently pressing down so it coats the bottom of the cookie. Repeat with the remaining cookies.
  • Allow the cookies to set up completely before removing the cookies.
  • Store the cookies in an airtight container for up to 3 days.

Notes

These would be so cute with red, green, and white bottoms for Christmas. Simply melt the candy melts in a microwave-safe bowl according to the package directions. Dip the bottoms as directed above. 

Caramel S’mores Clusters

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Caramel S’mores Clusters

Mounds of crunchy Golden Grahams topped with mini marshmallows, and rich buttery caramel, dipped in melted milk chocolate. These little clusters are easy to make, dangerously snackable, and perfect for dessert platters!
Course: Dessert
Cuisine: American
Servings: 24 candy clusters
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 2 c. Golden Grahams cereal
  • 1 c. mini marshmallows
  • 1 (16 oz.) cont. Litehouse old fashioned caramel dip (sold in the produce dept.)
  • 2 (10 oz.) bags Ghirardelli milk chocolate melting wafers
  • Christmas sprinkles or Golden Graham cereal crumbs for decorating

Instructions

  • Line two rimmed baking sheets with parchment paper or silicone mats.
  • Portion out the Golden Grahams cereal into 24 mounds (12 mounds per baking sheet) 7 grahams per mound. Add 3 marshmallows onto each mound of Golden Grahams.
  • In a microwave-safe bowl, warm the caramel dip slightly so that it is easier to stir but is still thick. Spoon about 1 tablespoon of caramel onto each mound of Golden Grahams and marshmallows, using the caramel to glue each mound together.
  • Place both pans into the freezer for about an hour or until the caramel has thickened and set. You should be able to easily scrape the clusters off the pan with a small spatula for dipping.
  • Melt the dipping chocolate in a microwave-safe bowl, according to the directions on the package.
  • Once melted, dip each smores cluster into the chocolate, coating completely before setting back on the prepared pan to set up. Repeat until all clusters are coated with chocolate.
  • Add some Christmas sprinkles or Golden Grahams cereal crumbs to decorate the tops of each cluster if desired. Enjoy!

Apple Salad

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Apple Salad

A fresh mix of spring greens, crisp apples, candied walnuts, creamy goat cheese, and red onions, tossed in a tangy homemade apple cider vinaigrette. It's the ultimate Fall salad, Enjoy!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

DRESSING:

  • 1/2 c. good quality olive oil
  • 3 T. apple cider vinegar
  • 2 T. honey
  • 1 T. Dijon mustard
  • 3 cloves garlic pressed
  • 1/4 tsp. onion powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper

SALAD:

  • 3 Honeycrisp, Gala, or Fuji apples divided
  • 1/4 c. lemon juice
  • 1 c. cold water
  • 10 oz. spring lettuce mix
  • 1/4 red onion sliced
  • 4 oz. goat cheese
  • 2 c. candied walnuts

Instructions

  • DRESSING: In a pint jar with lid or small bowl, shake or whisk the olive oil, apple cider vinegar, honey, Dijon mustard, garlic, onion powder, salt, and pepper until well combined. Cover and chill while you prepare the salad.
  • SALAD: Dice two of the apples into 1/4-inch cubes. Cut the remaining apple into thin slices for the garnish.
  • Pour the lemon juice and water into a medium bowl. Add the sliced and diced apples to the bowl. Allow to sit while you prepare the rest of the salad. When ready to assemble, drain the apples in a colander.
  • In a large serving bowl, add the spring mix, diced apples, red onions, goat cheese and walnuts (reserving about 2 tablespoons each of cheese, red onions, and candied walnuts for garnish).
  • Add the dressing to the salad, toss to coat (alternatively, you can serve the salad with the dressing on the side). Garnish the salad with the sliced apples and reserved cheese, onions, and candied walnuts and serve immediately, Enjoy!

Italian Sausage and Butternut Squash Soup

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Italian Sausage and Butternut Squash Soup

A one-pot wonder that comes together in 30 minutes! Perfect for a crisp Fall evening or a frosty Winter night, this comforting soup wraps you up like a cozy blanket. Delicious, satisfying, and sure to become a new family favorite!
Course: Soup
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 lb. spicy Italian sausage crumbled
  • 1 tsp. Italian seasoning
  • 1 T. fresh thyme leaves or 2 tsp. dried thyme leaves
  • 1/4 tsp. red pepper flakes
  • 1 c. orzo uncooked
  • 4 cloves garlic pressed
  • 5 c. chicken broth
  • 10 oz. butternut squash peeled and cubed
  • 5 oz. fresh baby spinach
  • 1/2 c. heavy cream
  • 1/3 c. parmesan cheese shredded or grated for garnish
  • Fresh thyme sprigs for garnish, optional

Instructions

  • In a Dutch oven or heavy bottom pot, cook the crumbled sausage, Italian seasoning, fresh thyme leaves (no sprigs) and red pepper flakes over medium heat, stirring occasionally to break up the sausage.
  • When the sausage has released its juices and is about half cooked, stir in the uncooked orzo and garlic. Cook, stirring constantly for about 2 minutes to toast the orzo.
  • Add the chicken broth and cubed butternut squash, stir well, cover with a lid, and bring to a boil, then reduce to a simmer, and cook for about 5-10 minutes until the orzo and butternut squash is cooked.
  • Add the spinach to the soup, cover with the lid and let it wilt over low heat, stirring occasionally.
  • Once the spinach has wilted, remove the soup from the heat and stir in heavy cream. Season with salt and pepper to taste. Add more chicken broth if the soup is too thick. Add more red pepper flakes for heat if desired.
  • Serve in bowls topped with parmesan cheese and fresh thyme sprigs, Enjoy!

Grilled Caprese Flank Steak

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Grilled Caprese Flank Steak

Tender grilled flank steak topped with blistered tomatoes, mozzarella pearls, and basil ribbons drizzled with sweet balsamic glaze, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

BALSAMIC MARINADE:

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 1 T. Dijon mustard
  • 1 tsp. honey
  • 1 lg. clove garlic pressed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

FLANK STEAK:

  • 2 lb. flank steak

CAPRESE:

  • 2 c. cherry or grape tomatoes
  • 1 c. mozzarella pearls cut in half
  • 2 T. basil cut into ribbons
  • 2 T. Balsamic glaze (not vinegar) for drizzling
  • Garlic butter crostini for serving, optional

Instructions

  • BALSAMIC MARINADE: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
  • Place the flank steak in a shallow dish and pour the marinade over the steak. Cover the dish and marinate 6-8 hours or overnight in the refrigerator. (Alternately, you could marinate the steak in a zip-top bag.)
  • FLANK STEAK CAPRESE: Shake off the excess marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side, before setting aside to rest for 5 minutes, then thinly slice the steak against the grain.
  • Meanwhile, grill the cherry tomatoes in a basket or blister in a hot skillet until lightly charred, about 3-5 minutes.
  • TO ASSEMBLE: Arrange the steak slices on a serving board or platter. Top with the blistered tomatoes, mozzarella pearls, and basil ribbons. Drizzle with balsamic glaze and serve immediately with garlic butter crostini.

Corn Ribs

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Corn Ribs

Seasoned corn riblets air-fried until slightly charred and curled, then tossed in garlic butter, and served with our spicy crema for dipping. Each bite is bursting with flavor, you’ll never eat corn on the cob another way, Enjoy!
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4

Ingredients

CORN RIBS:

  • 2 corn on the cob cut into ribs
  • 1 1/2 T. neutral oil avocado or olive oil

SEASONING MIX:

  • 2 tsp. smoked paprika
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. salt

SPICY CREMA:

  • 3/4 c. sour cream
  • 2 T. sriracha hot sauce
  • 1 lime juiced

GARLIC AND HERB BUTTER:

  • 1/2 c. unsalted butter
  • 2 cloves garlic pressed
  • 1 T. thinly sliced chives
  • 2 tsp. minced cilantro plus more for garnish

Instructions

  • CORN RIBS: Remove the husks and silks from the corn on the cob. Using a sharp knife, cut the bottoms and tops off each corn cob. Cut each cob in half crosswise.
  • Stand one of the corn cob pieces upright and carefully cut it in half lengthwise, then, lay each half flat cut side down and cut it in half lengthwise again, creating four "ribs”. Repeat with the remaining corn cob halves.
  • Place the corn ribs into a large bowl and toss with oil.
  • SEASONING MIX: In a small bowl, whisk together all the seasonings. Sprinkle the seasoning mix over the corn ribs and toss to coat.
  • SPICY CREMA: In a small bowl, whisk together the sour cream, hot sauce, and lime juice; refrigerate until ready to use.
  • GARLIC and HERB BUTTER: Melt the butter in a small saucepan over medium heat. Once the butter has melted, add garlic, chives, and cilantro, remove from the heat. Swirl the pan to evenly distribute the garlic and herbs then set aside.
  • AIR FRYER: Spray the air fryer basket with avocado cooking spray and add corn ribs (you may need to do this in batches to prevent over-crowding). Spray the corn ribs with cooking spray.
  • Set the air fryer temperature to 400 degrees and air fry the corn ribs for 12 minutes. Transfer the corn ribs to a bowl and drizzle with garlic herb butter; toss well to coat.
  • Transfer the corn ribs to a serving platter and drizzle with more garlic herb butter. Serve with spicy crema for dipping and enjoy!

Notes

OVEN/BROILER METHOD: Line a rimmed baking sheet with foil and lightly spray with cooking spray. Line corn ribs onto the prepared baking sheet, cut-side down, about 1/2-inch apart. Set broiler to high and broil the corn ribs for 1-2 minutes or until lightly charred and blistered. Turn corn ribs over and broil for another minutes. Remove from the oven and toss with garlic herb butter.

Hostess Cupcake Cookies

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Hostess Cupcake Cookies

Soft, cake-like chocolate cookies topped with marshmallow frosting, a blanket of chocolate ganache, and those iconic vanilla swirls! A nostalgic treat the whole family will love!
Course: Dessert
Cuisine: American
Servings: 16 cookies

Ingredients

COOKIES:

  • 1 (15.25 oz.) box Devil's Food cake mix
  • 2 T. all-purpose flour
  • 1 T. cocoa powder
  • 2 lg. eggs
  • 1/2 c. vegetable oil

FROSTING:

  • 1/2 c. unsalted butter softened
  • 2 1/4 c. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 (7 oz.) jar marshmallow creme

GANAUCHE:

  • 1 c. semi-sweet chocolate chips
  • 6 T. heavy cream

Instructions

  • Preheat the oven to 350 degrees and line two cookie sheets with parchment paper; set aside.
  • COOKIES: In a large bowl, using an electric hand mixer, beat the Devil’s Food cake mix, flour, cocoa powder, eggs, and oil until a soft dough forms.
  • Lightly spray a tablespoon scoop with non-stick spray. Scoop a heaping tablespoonful of dough and roll into a ball, place on the prepared baking sheet. Using the palm of your hand, gently press into a 3-inch circle, repeat with the remaining dough, spacing the cookies about 2-inches apart.
  • Bake the cookies for 8-9 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • FROSTING: In a large bowl, beat the butter until creamy. Add the confectioners’ sugar, vanilla extract, and salt, then beat until combined. Add marshmallow crème, beat until smooth. Place a 1/2 cup of the frosting into a small piping bag fitted with a small round tip for piping the white squiggles.
  • Spread a generous layer of the marshmallow frosting on each cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the frosting to set.
  • GANACHE: In a small microwave-safe bowl, pour the cream over the chocolate chips. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth. Let the ganache cool for 5 minutes before using.
  • Spoon the cooled chocolate ganache over the chilled cookies. Allow the ganache to set before proceeding.
  • Pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie. Let set then enjoy!