We made it lovebugs! Here are my favorite recipes this week.
Oreo Muffins
c/o Honest Cooking
Ingredients
- 1 3/4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- ¾ cup milk
- 1 cup sour cream
- 1 egg
- ¼ cup margarine
- 20 crushed oreo cookies ( Plus a couple extra for the topping)
Directions
- Preheat the oven to 400F.
- In medium bowl, combine flour, sugar, baking powder, soda and salt, set aside
- In small bowl, combine milk, sour cream, and egg
- Stir the egg mixture in to the flour mixture with margarine until just blended
- Gently stir in the crushed cookies
- Spoon batter 12 greased 2½ inch muffin pan cups.
- Bake in a preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove from pan, cool on wire rack.
- Serve warm or cold.
Corn Chowder
Ingredients
1 pound bacon-diced
1 tablespoon olive oil
1 medium onion-diced
2 cloves garlic-minced
2 roasted red bell peppers-seeded and diced
1 rib of celery-diced
1 (15 ounce) can sliced new potatoes
2 (11 ounce) cans Super Sweet yellow & white corn kernels-drained
1/4 cup flour
6 cups chicken stock
1/2 lime-juiced
1/2 cup heavy cream
Salt & pepper-to taste
Directions
In a large stock pot, cook the bacon until crisp-about 7-8 minutes. Remove them from the pan and drain on a paper towel.
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Drain all but about a tablespoon of the grease out. Add olive oil and add in the onions, garlic, peppers, celery, potatoes and corn. Saute for about 6-8 minutes or until the vegetables are tender. Sprinkle the vegetables with flour and stir for about 3 minutes. While stirring the vegetables, slowly add in the stock to incorporate.
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Using an immersion blender, blend for a few pulses, just enough to break up some of the potatoes and vegetables, but not enough to fully smooth it out. This will aid in the thickening process. Reduce heat to low, add in the heavy cream and season with salt and pepper. Let simmer for 20 minutes and serve.
Mint Chocolate Pudding Cookies
Ingredients
1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package of chocolate fudge pudding mix
2 large eggs
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1/4 cup Dutch-processed cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup Andes mint baking chips
Directions
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
- Slowly add in the dry ingredients until just combined. Fold in the mint chips with a spatula.
- Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
- Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
- Store in an airtight container for up to 5 days.
