Perfect M & M Cookies

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1-1/2 cups all purpose Gold Medal Flour
• 3 tablespoons Instant vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips
• 1 or 1-1/2 cups Mini M and M’s

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Recipe via: Picky Palate

Pasta e Fagioli

1 lb. ground beef

1 small onion diced fine (1 cup)

3 stalks celery chopped (1 cup)

3 carrots grated (1 cup)

3 cloves garlic minced fine

2 (14.5oz) cans diced tomatoes with juice

1 (15oz) can tomato sauce
12 oz. V-8 vegetable juice blend

1 T white wine vinegar

1 can cannellini beans (white kidney beans) drained & rinsed

1 can kidney beans, drained and rinsed

1 1/2 tsp dried oregano

1/2 tsp dried thyme

1 1/2 tsp salt

2 cans water (use the tomato sauce & diced tomato cans)

1/2 lb (1/2 box) ditalini pasta

In a large dutch oven or soup pot brown the beef. Drain off any excess fat. Add the onions, carrots, celery and garlic. Saute' vegetables for about 10 minutes or until the vegetables are starting to soften. Add everything EXCEPT the pasta to the pot. Stir well, bring to a boil, reduce to simmer and cook for 1 hour, stirring 2-3 times during the cooking process. 

Cook pasta according to package directions. Drain & reserve/

Put about 1/3 cup cooked pasta in each bowl and ladle hot soup over top. Serve with grated parmesan cheese.

Tortellini Sausage Soup

Ingredients

• 1 lb. mild Italian sausage
• 1 bag frozen green beans
• 1 can petite diced tomatoes
• 1 medium onion, diced
• 1 Tbsp Italian seasoning
• 1 32 oz. box chicken stock
• 1 9 oz refrigerator Cheese Tortellini
• fresh, shredded Parmesan Cheese

Instructions

• Crumble 1 lb. mild sausage and place in slow cooker. *Sausage with casing can be used, just remove casing from the sausage and crumble.
• Add tomatoes, diced onions, frozen green beans and seasoning.
• Cook on high for 4 hours.
• Add 1 box of chicken stock and cook on high for 1 hour.
• Add cheese tortellini and cook for an additional 1/2 hour.
• Serve topped with fresh shredded Parmesan cheese.
• via: thirtyhandmadedays.com

Unbaked Oatmeal Fudge

2 cups sugar

1/2 cup milk

1/2 cup margarine (1 stick)

1/2 cup cocoa

Combine the above ingredients and boil for 1 minute.

Remove from heat and add:

1 tsp. vanilla

3 cups rolled oats

Spoon onto waxed paper on cookie sheet. Chill.

Chicken Fajita Marinade

1/2 cup vegetable oil

2 T. chili powder

2 T. lime juice

2 T. honey

2 T. garlic powder

1/2 tsp. paprika

1/2 tsp. black pepper

3 lb. boneless, skinless chicken breasts, cut into strips
**variation: add jalapeno & cilantro & omit honey

1. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken strips from marinade; discard used marinade.
4. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Marinade for Pork Chops

1 cup olive oil

2 cups white wine

5 cloves garlic

1 bay leaf

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1 tsp. pepper

Combine all ingredients & add pork chops.

Refrigerate for at least 4 hours, then grill. 

Hawaiian Haystacks

Chicken sauce:

Place 4 chicken breasts in a pan with some water, diced celery, shredded carrot, chopped onion, seasoning salt, pepper & poultry seasoning. Boil until the chicken is done. Use 2 cups of the juice & vegetables to make the sauce. Add a couple of cans of cream of chicken soup to the juice/vegetable mixture & bring to a boil. Dice the chicken & and add it to the soup. Simmer until it is as hot as you want. 

Haystacks:

Put rice, then chicken sauce on each plate. Add any toppings as desired.

Toppings:

Chinese noodles, diced tomatoes, pineapple chunks, shredded cheese, slivered almonds, shredded coconut, diced green pepper, diced green onion, chopped parsley, diced carrots.