Chewy M&M Sugar Cookies

I totally admit it. I am addicted. To Pinterest. That site is AMAZING. You can find anything and everything on there. All kinds of DIY crafts, hairstyle ideas, funny quotes and saying, and of course recipes. Tons and tons of wonderful recipes. It's like foodie heaven. Where would I be today if I didn't have Pinterest?! (I'm sure my family will tell you I would not be by my computer as much, haha!)

Anyway, I currently have 225 pins up on my DESSERT board. I am a sucker for a yummy looking picture and a promising recipe. This recipe from Tracey's Culinary Adventures (love her blog!) caught my eye and I wanted to give it a try. My kids love M&M's and they love sugar cookies. I thought it was a great combination of the two. It incorporates cream cheese and melted butter so of course it's gonna be good! It ended up being a softer, fluffier, chewier M&M cookie versus the ones you can buy at the store that are hard and crunchy. I love me a soft cookie!

It's also my Mom's Birthday next week but she'll be in Utah on vacation for the actual day so I wanted to send her an early package. I found her a really cute gift and put in some of these cookies into a box and shipped it off to good 'ol Mesa, Arizona where I'm from. The best part is, these cookies will stay nice and soft until she gets them!

Chewy M&M Sugar Cookies:
recipe source: Tracey's Culinary Adventures
Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sugar + 1/3 cup for rolling
• 2 oz. cream cheese, cut into 8 pieces (I used light cream cheese and it came out great)
• 6 Tbsp. unsalted butter, melted and still warm
• 1/3 cup vegetable or canola oil
• 1 large egg, at room temperature
• 1 Tbsp. milk
• 2 tsp. vanilla extract
• 1-1 1/4 cups M&M Candies

Directions:
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.

Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 2 or 3 more M&M's into the top of each cookie. (I waited to press the candies in until after they were cooked because otherwise the M&M's melted a bit and cracked, which wasn't as pretty :)

Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack (press in 2-3 M&M's now...) and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

Makes about 24 delicious cookies

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Quick Linguine with Artichokes, Tomatoes & Parsley

So yesterday was one of those days for me. It's summertime. There's almost zero schedule. No baseball practices, homework, or scheduled play dates. In the midst of all the chaos around here with four boys, I feel like I'm getting nothing done except feeding my kids! I swear, I hear this phrase all day long: "Mom, I'm hungry!"

With that being said, I was so proud of myself for getting motivated yesterday to get some things done around here. My neglected flower bed got weeded and watered, my neglected guinea pig got her cage cleaned and changed, I got a good 4 mile run in, made 2 dozen cookies, did 5 loads of laundry and most importantly, I cleaned out my microwave - YAY! No, but seriously, I was so proud of myself! Except when it came to be 7:30 PM and I STILL HADN'T SHOWERED. So after my morning run I stayed in my smelly gym clothes without a stitch of make-up on. All. Day. My poor kids.

Anyway, I put my irish twins in bed and in comes the hubs from work. I'm in gross gym clothes, no make-up, and not even beginning to make dinner. So I threw this pasta dish together and it took under 30 minutes to make. LOVE. THAT. It was so tasty and refreshing, too. It only uses one pot (and one cutting board :) so clean up is a breeze.

And everyone loved it.

Oh, and then I showered. ;)

QUICK LINGUINE WITH ARTICHOKES, TOMATOES & PARSLEY: (recipe adapted from Everyday Food Magazine, May '08)
Ingredients:

• 1 (12-oz) box linguine (I used Dreamfield's Healthy Carb Living)
• 2 Tbsp. butter
• 1/2 cup finely grated parmesan
• 1 can (14 oz) artichoke hearts in water, drained & quartered OR 1 package (10 oz) frozen artichoke hearts, thawed and quartered. 
• 1 cup grape or cherry tomatoes, halved
• 1 cup fresh parsley, chopped
• salt & pepper to taste

Directions:
1) In a large pot of boiling salted water, cook the linguine until al dente. Drain pasta, reserving 1/2 cup pasta water and return pasta to pot.

2) Add butter, 1/4 cup of the parmesan, and /4 cup pasta water and toss to combine.

3) Add artichokes, tomatoes, parsley and if necessary, remaining pasta water to create a sauce to coat the pasta. Season with salt and pepper. Top with remaining 1/4 cup parmesan. ENJOY!!!

If you like this recipe, PIN IT!!! Also, be sure to follow me on Pinterest and Facebook!

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Lean Green Breakfast Machine!

I mentioned a couple posts ago how much I love my new blender! (Thanks Mom!!) It's amazing how many different things you can make with it.

This last Saturday, my two littlest guys (who are 2 and 1 years old) woke up with mild fevers and runny noses. Awesome way to start your weekend, right?! So I whipped out my new Cuisinart and made them (and the hubs & myself!) a yummy green breakfast smoothie packed with tons of vitamins and minerals. It was so delicious and kept me full for hours! And I'm happy to say, I haven't caught their cold! I would like to think the smoothie is the reason why... ;)

LEAN GREEN BREAKFAST MACHINE:
Ingredients:

• 1 peach, sliced
• 1 banana
• handful of raspberries
• handful of blueberries
• 5-6 strawberries, hulled & halved
• about 1/4 cup blue agave sweetener
• 1 (6-oz) cup vanilla or plain yogurt (I love using Greek too but this was all I had in the fridge!)
• splashes of milk, eyeball it
• about 5 oz. spinach (4-5 cups or handfuls)
• couple handfuls of ice

Directions:
1) Throw it all in your blender and blend it up! Serve right away.

You can tell I eyeballed a lot of the measurements. Have fun and play around with it! Let me know what you think, enjoy!!

LINKING THIS RECIPE TO THESE FUN PARTIES:

Totally Tasty Tuesday, TOO Cute Tuesday, Tuesday Talent Show, Tasty Tuesdays, Slightly Indulgent Tuesdays, Homemade Projects, Crazy Sweet Tuesdays, Works for me Wednesdays, Lil Luna Link Party, Look What I Made, Cast Party Wednesday, Tuesday Talent Show, What I Whipped Up Wednesday, Catch a Glimpse Party, Somewhat Simple Link Party, Hookin Up with HoH, Crafty Soiree, Creative Thursday, Transformation Thursday, Sweet Treats Thursday, Show Off Your Stuff, Delicately Constructed Friday, Flaunt it Friday, Friday Favs, Free For All Friday, Friday Flair, Friday Fun Party, Weekend Wrap-Up Party, Frugal Friday, Strut Your Stuff Saturday, Spotlight Saturday, Trick or Treat Tuesday, Seasonal Inspiration, Sweets for a Saturday,

4th of July ~ Patriotic Popsicles!

I LOVE the 4th of July!! I am so proud to be an American and proudly display a waving red, white and blue American flag in the front and back of our home. Independence Day is an amazing day that we usually spend with our family & friends, grilling out and eating yummy foods, and enjoying the summer weather. I think a cold treat treat is perfect for a warm day of being outside. Here's a fun idea your kids can help you make and enjoy eating too:

So cute, right?! And it doesn't get much easier than this! Here's all you need to make these adorable Patriotic Popsicles:

PATRIOTIC POPSICLES:
Ingredients:

• I used Fruit Punch (red), White Cherry (white), and Mountain Berry Blast (Blue) Powerade (but you can use any other kind of colored, flavored drinks your family likes)
• little mini plastic cups
• straws (cut the bendy part off then snip in half)
• your freezer :)

Directions:
Lay out a baking sheet in your freezer so it's flat, and individually fill mini cups about 1/3 of the way full of red colored drink and set on baking sheet in freezer. Let freeze for 30 minutes or so, depending on how cold your freezer gets. When hardened, fill another 1/3 of each cup with the white colored drink. Let freeze for approximately half the time as the red, basically until slushy. Insert the straw into the middle of the white layer and continue to freeze until completely hardened. Then fill the last 1/3 with blue colored drink and let harden. When ready to serve, run bottom of cup under a little warm water and the popsicle will pop right out! ENJOY!!

What does your family like to eat on 4th of July??

LINKING THIS RECIPE TO THESE FUN PARTIES:

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No Bake Raspberry Cheesecakes

Lately I've had somewhat of a mental block. I just can't seem to finish one single task and then move to the next. All I can think of are the twenty thousand other things I need to do. Anyone else ever feel like this?! And chasing after two toddlers can seriously take it out of you!

So on Father's Day we had just returned home from a cabin trip to Big Bear Lake, California the night before and I had zero planned for my husband. Like, no card. No meal planned. No present to him from the kids. Nada. No clue why I was so unmotivated. I'm just going to blame it on the weird weather we're having in my neck of the (California) woods. Overcast everyday?? In June? Ugh! 

Anyway, I finally pulled myself together and unthawed some meat in the freezer for dinner and rifled thru the fridge to see what kind of dessert I could make. The hubs favorite dessert is cheesecake. Too bad I don't even own a springform pan. (Anyone want to buy me one? :) I happened to have a carton of raspberries in the back of the fridge. Thank heavens they were still good. (no mold here!) And a block of cream cheese. So I whipped these bad boys up. And. They. Were. GOOD.

NO BAKE RASPBERRY CHEESECAKES: (recipe adapted from vippins)

Ingredients:

For Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 1 Tbsp. sugar
• 3 Tbsp. melted butter (I eyeballed the measurements, depends on how moist you like your crust)

For Cheesecake Filling:

• 2/3 cup sugar
• 1 (8-oz) package light cream cheese, softened
• 1 tsp. vanilla extract
• 1 (8-oz) tub lite Cool Whip
• 1 tsp. fresh lemon or lime juice
• zest of 1 lemon
• 1 cup fresh raspberries (or any other berry!) slightly mashed with a fork

Directions:

1) In a small bowl, mix together melted butter, sugar and graham cracker crumbs until combined. Divide evenly into your serving dishes and press down with bottom of spoon to create a crust.

2) In a mixing bowl with beater (I used my Kitchen-Aid) mix sugar and lemon zest until sugar is fragrant. Add cream cheese and blend until smooth. Add lemon juice and vanilla and mix to combine. Using rubber spatula, fold in the Cool Whip until well blended and then fold in raspberries.

3) Evenly distribute filling to serving dishes. I ended up getting 4 larger servings. Refrigerate for 2 hours before serving. Honestly, it was even better the next day! Seriously, easiest cheesecake ever.

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Easy Mini Honey-Mustard Meatloaves with Roasted Potatoes & Parmesan Salad

As a kid, I hated meatloaf. No idea why, I just didn't like it. And then I married my husband. One of his favorite meals of all time is meatloaf and potatoes. Maybe my palate has grown-up or maybe it's just from being married to him, but now I love it! I love trying out new recipes since there are so many ways you can make it.

This recipe is awesome because it cooks faster than the regular loaf. Instead of putting a whole meatloaf in a loaf pan, you split it up four ways and form into individual loaves on a baking sheet. This worked perfectly for my family because not only did it cut the baking time (yay!) but it made four even loaves to put right onto four plates! Plus it has amazing flavor and an great texture. My family LOVES it! The potatoes are a super easy, healthy side dish that I make all the time and the salad is a yummy basic that goes with just about any meal! Serious comfort food.

Easy Mini Honey-Mustard Meatloaves with Roasted Potatoes: serves 4

Ingredients:

For Mini-Meatloaves:

• 2 Tbsp. honey mustard
• 2 Tbsp. ketchup
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper

For Roasted Potatoes:

• 1-2 pounds white new potatoes, scrubbed and quartered
• coarse salt and ground pepper
• olive oil
• Lawry's season salt

For Parmesan Green Salad:

• 1/2 head iceberg lettuce
• 1/2 head romaine lettuce
• 1 red onion, sliced into rounds, then quartered
• 3/4 c. grated paremsan cheese
• croutons
• ranch dressing

Directions:

1) Preheat oven to 450 degrees, with racks in the upper and lower thirds. In a small bowl, mix together honey mustard and ketchup. Line two baking sheets with parchment paper (makes clean-up so easy!) or spray with cooking spray.

2) In medium bowl, combine beef, egg, panko, 1/2 cup Monterey Jack, salt and pepper. Form into four 2-by-4 inch loaves, placing on one of the baking sheets. Brush tops of loaves with mustard-ketchup mixture and sprinkle remaining 1/2 cup Monterey Jack on top. On  the other baking sheet, toss quartered potatoes with olive oil and season with salt and pepper and Lawry's season salt.

3) Place meatloaf sheet on upper rack of the oven and potatoes on the lower rack. Bake until loaves are cooked through, 15 to 20 minutes. Remove loaves from oven and continue to roast potatoes until tender, about 5 more minutes.

4) Meanwhile in a large serving bowl, toss your lettuces, sliced onions, parmesan and croutons. Add ranch to dressing to taste. Serve meatloaves with a side of potatoes and salad.

5) ENJOY!!

LINKING THIS RECIPE TO THESE FUN PARTIES:

Uncommonly Yours Link Party, Tasty Tuesdays, Totally Tasty Tuesdays, Tips & Tricks Tuesday, Tuesday Talent Show, Trick or Treat Tuesday, Tasty Tuesday, Talent Tuesday, Cast Party Wednesday, Sew Woodsy Wednesday Link Party, Friday Fun Party, Flaunt it Friday, Fantabulous Friday, Friday Flair, Delicately Constructed Fridays, Strut Your Stuff Saturday, Spotlight Saturday, Seasonal Inspiration, Weekend Wrap-Up Party, Sunday Blog Love, Sundae Scoop Link Party, Just Something I Whipped Up, Motivate Me Monday, Homemade Projects, Tasty Tuesdays, Slightly Indulgent Tuesday, Lil Luna Link Party, Swanky Stuff Thursday,

Yummiest Snickerdoodle Cookies Ever!

Pretty sure most people have eaten a Snickerdoodle before. They're one of those super easy cookies that are made with ingredients you usually have right in your cupboard. And who doesn't love a buttery cookie that's rolled in cinnamon and sugar goodness?? Seriously!

Snickerdoodles are my oldest son's favorite cookie EVER. He begs me to make them. I have been searching for a really soft, chewy, cinnamony, yummy Snickerdoodle recipe for awhile now, trying different recipes and always getting the same just okay results. This recipe is beyond delicious. If you enjoy a cookie like I just described, then you will thoroughly enjoy this one! I absolutely love how they bake up flat and round so you can easily package them up for gifts! I gave these to both of my older boys' teachers along with a candle & gift card for the last day of school yesterday. And of course I doubled the recipe so we had a lovely batch to bring to the cabin and eat all weekend! Which is where I'm typing this post up right now: the beautiful 70 degree weather of Big Bear Lake, California!! Welcome, summer! ;)

Yummiest Snickerdoodle Cookies Ever! 
Makes 16-18 cookies (recipe from Lovin From The Oven)
Ingredients:

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 1/2 cups flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. cream of tartar

For rolling:

• 2 Tbsp. granulated sugar
• 1 tsp. cinnamon

Directions:

1) In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2) In another bowl, combine the flour, salt, baking soda, and cream of tartar. 

3) Pour the dry ingredients into the wet ingredients and mix well. 

4) Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

5) In a small bowl, combine the sugar with the cinnamon for rolling. 

6) After the dough has rested, roll about 2 1/2 Tbsp. of dough and roll it into a ball. (I used my Pampered Chef cookie scooper). Roll ball into the cinnamon & sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7) Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but they will be perfect after they cool!! 

8) ENJOY!!

LINKING THIS RECIPE TO THESE FUN PARTIES:

Friday Fun Party, Fantabulous Friday, Delicately Constructed Friday, Flaunt it Friday, Link and Greet Friday,  Strut Your Stuff Saturday, Weekend Wrap-Up Party, Get Schooled Saturday, Friday Flair, Once Upon  A Weekend, Weekend Bloggy Reading Link-Up, Spotlight Saturday, Sweets For a Saturday, Seasonal Inspiration, Tasty Tuesday, Uncommonly Yours Link Party, Totally Tasty Tuesday, Tips & Tricks Tuesday, Tuesday Talent Show, Trick or Treat Tuesday, Talent Tuesday, Cast Party Wednesday, Sew Woodsy Wednesday Link Party, Homemade Projects, Crazy Sweet Tuesday, Sweet Stuff Thursday, 2 Maids A Baking,

Easy Crock Pot Beef Stew

Yes. I know it's June and officially summertime. So why am I making beef stew?! Well, for one thing, this recipe is soooooo delicious. For another, it's the perfect Father's Day meal! I mean, what Dad doesn't love meat and potatoes?! And the best part is that you throw everything in the crock pot and then 5 - 6 hours later, viola! A Sunday Father's Day meal that's yummy, healthy and EASY!!!

Another plus is that in the hot summer months, using your crock pot cuts the heat of the oven. So your house stays nice and cool and you have a lovely meal at dinnertime! I love that this recipe has a creamy tomato based broth using tomato soup, cream of mushroom soup and sour cream. So rich and creamy! I always use the lower fat cream soups and sour cream to cut on calories. ;) 

Easy Crock Pot Beef Stew: (recipe from my sister, Holly)
Ingredients:

• 2 cups sliced carrots (or if you're lazy like me, a bag of mini, peeled carrots)
• 2 lbs. beef stew meat
• 4 stalks celery, diced
• 1 onion, diced
• 1 tsp. salt
• 1 tsp. pepper
• 4 - 5 potatoes, chopped into chunks
• 1 bay leaf
• 1 can tomato soup
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 3 dashes soy sauce

Directions:
1) Throw all your chopped veggies into your slow cooker and add your meat chunks.
2) Mix together your soups and sour cream and add to the slow cooker, stirring to coat all the meat and vegetables.
3) Stir in your salt, pepper, bay leaf and dashes of soy sauce.
4) Cook on LOW for 5-6 hours.
5) Spoon into bowls and ENJOY!!

LINKING THIS RECIPE UP TO THESE FUN PARTIES:

Tasty Tuesday Party, Beautify Monday, Totally Tasty Tuesdays, Tips & Tricks Tuesday, Tuesday Talent Show, Trick or Treat Tuesday, Tasty Tuesdays, Talent Tuesdays, Uncommonly Yours Tuesday Link Party, Friday Fun Party, Fantabulous Friday, Delicately Constructed Friday, Flaunt it Friday, Link and Greet Friday, Strut Your Stuff Saturday, Weekend Wrap-Up Party, Get Schooled Saturday, Friday Flair, Once Upon A Weekend, Weekend Bloggy Reading Link-Up, Spotlight Saturday, Seasonal Inspiration, Cast Party Wednesday,  

Strawberry-Mango-Banana Summer Sorbet!

My old blender just retired. Poor thing has been worked to the bone for 9 1/2 years now and it was time for a new one. I can't believe it lasted that long! So last week my Mom and I headed to Costco and bought me a shiny new one and now I'm obsesed with making all things blended!!

I've always been a little hesitant to make sorbet for some reason but I'm not sure why. It was SO EASY to make! It made a healthy summer dessert for my kids. I think one of the greatest things about this recipe is that you can mess around with it and add in whatever fresh or frozen fruit you have on hand to make a super yummy sorbet. Here's what I used and how I made it:

Strawberry-Mango-Banana Summer Sorbet:
Ingredients:

• 1 bag frozen strawberries (about 10 oz)
• 1-2 fresh bananas, depending on how banana-y you like it :)
• 1 ripe, fresh mango, peeled and sliced
• 1/4 cup lemon or lime juice
• 1/3 cup agave syrup

Directions:
Add all the ingredients into your blender and blend until smooth but don't overblend! Pour into a chilled metal container and freeze until firm. Scoop, serve and enjoy! Seriously, does it get any easier?!

LINKING THIS RECIPE TO THESE FUN PARTIES:

Friday Fun Party, Fantabulous Friday, Flaunt it Friday, Delicately Constructed Friday, A Pinteresting Party, Show and Tell Saturday, Strut Your Stuff Saturday, Spotlight Saturday, Saturday Link and Greet, Weekend Wrap-Up Party, Seasonal Inspiration, Get Schooled Saturday, Sweets for a Saturday, Sunday Blog Love, Sunday FUNday, Sundae Scoop Link Party, Tasty Tuesday Party, Beautify Monday, Totally Tasty Tuesday, Tips & Tricks Tuesday, Tuesday Talent Show, Trick or Treat Tuesday, Tasty Tuesdays, Talent Tuesdays, Uncommonly Yours Tuesday Link Party, Crazy Sweet Tuesdays, Cast Party Wednesday,

Moo Shu Pork

I love when I can make yummy "take-out" food at home! This Moo Shu Pork is definitely restaurant worthy. It has so much flavor but is really healthy and easy! Save a few bucks and make it this weekend instead of ordering take-out, you won't be sorry!

Moo Shu Pork:
Serves 4, recipe adapted from Everyday Food

Ingredients:

• 1 tsp + 1 Tbsp vegetable oil
• 4 large eggs, lightly beaten
• 1 pork tenderloin, about 1 pound, halved lengthwise and thinly sliced crosswise
• 2 Tbsp. cornstarch
• Salt & Pepper
• 1 pound shiitake mushrooms, stems removed, caps thinly sliced (button mushrooms work well, too)
• 2 Tbsp. minced peeled fresh ginger
• 1/2 head napa cabbage, shredded
• 5 scallions, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• flour tortillas & hoisin sauce for serving

Directions:

1) In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs and cook without stirring, until set: 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up and slice crosswise into 1/4-inch wide strips. Set aside. Wipe skillet clean and reserve for later use.

2) Place pork in a medium bowl and sprinkle with cornstarch. Season with salt and pepper and toss to coat. In reserved skillet, heat remaining tablespoon of oil over medium-high. Add pork and cook until browned on one side, 4 to 5 minutes (pork will cook more later). Transfer to a plate, reserve skillet again.

3) Add mushrooms and ginger to skillet. Season with salt and pepper. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork. Cook until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.

4) Stack tortillas between damp paper towels and microwave on high for 2 minutes. To serve, spread center of a tortilla with hoisin sauce, top with moo shu filling and roll up. ENJOY!!

LINKING THIS RECIPE TO THESE FUN PARTIES:

Beautify it Monday, Tips & Tricks Tuesday, Totally Tasty Tuesdays, Trick or Treat Tuesday, Tuesday Talent Show, Tasty Tuesday, Uncommonly Yours Link Party, Friday Fun Party, Fantabulous Friday, Flaunt it Friday, Delicately Constructed Friday, A Pinteresting Party, Show and Tell Saturday, Strut Your Stuff Saturday, Spotlight Saturday, Saturday Link and Greet, Weekend Wrap-Up Party, Seasonal Inspiration, Get Schooled Saturday, Sunday Blog Love, Sunday FUNday, Sundae Scoop Link Party, Tasty Tuesdays, Talent Tuesdays,

"I Want to Marry You" Cookies

My cousin, Melissa is a seriously talented lady. Not only is she gorgeous, but she can COOK! She's been extremely successful with her recipes. She was a finalist in the 2010 Pillsbury Bake off with THIS recipe and featured on The Girl Who Ate Everything. This is her cookie recipe that she showed on the Cooking Channel's show The Perfect 3, hosted by Kelsey Nixon. SO COOL!!

This is why she calls them "I Want to Marry You" Cookies: "These cookies are the surefire way to get someone to fall in love with you...or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one. I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my "friends." Love would usually ensue. Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it.

Everyone can make a chocolate chip cookie and it is usually involves some type of creaming of the butter and sugars. This is what makes mine unique (and ridiculously sinful). Everything is done in one glorious pan - the saucepan. You melt the butter completely and then add the sugars. The aroma that comes from the sugars as they dissolve into the butter is heavenly. It adds a rich, toffee flavor to the cookies that you don't get from creaming and creates a smooth, melt-in-your-mouth texture."

I am inspired by Melissa and what a wonderful person and amazing cook she is! I wanted to share this awesome recipe with you so you could try it out and maybe make someone fall in love with you! ;)

"I Want To Marry You" Cookies:
Yield: 2 dozen cookies (recipe by Melissa Stadler on Cooking Channel TV)
Ingredients:

• 1 cup butter
• 1 1/4 cups dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla extract
• 2 cups flour
• 1 cup uncooked rolled oats
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 cup white chocolate chips
• 1 cup chocolate chips

Directions:
1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

2. Add the dark brown sugar and the granulated sugar and stir until the sugars are incorporated and smooth. Chill the mixture for 10 minutes.

3. Remove from the refrigerator and add the egg, egg yolk and vanilla.

4. Add the flour, oats, baking soda, salt and cinnamon and mix together. Stir in both cups of chocolate chips.

5. Roll by hand into 24 medium sized balls or use a scoop, and place on a light colored cookie sheet. Chill for 30 minutes.

6. Preheat your oven to 325 degrees. Remove the cookies from the refrigerator and bake for 12-14 minutes. ENJOY!!

My kids LOVED these cookies! They didn't last long in our house! Let me know how you liked them!

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