Here are my favorite recipes this week.
Sparkling Cojito
c/o The Kitchn
1 bunch fresh mint, keep a few sprigs to the side for garnish
1/2 cup sugar
3 tablespoons water
4 limes juiced
3 cups coconut rum, like Blue Chair Bay
1 liter seltzer water
Ice
Lime wedges for garnish
Directions
In a large pitcher, combine the mint, sugar, and water, and muddle. Add the lime juice and rum, and stir to combine. Fill the pitcher with ice and add the seltzer.
Pour into ice-filled glasses and garnish with a sprig of mint and a lime wedge.
Roasted Corn Queso Fundido
c/o Closet Cooking
Ingredients
- 1 tablespoon butter
- 2 cups corn (fresh or frozen)
- 1 small onion, diced
- 1 jalapeno, seeded and diced
- 1/2 red pepper, finely diced
- 1/2 pound Monterey Jack cheese, shredded
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- salt and pepper to taste
- 1 tablespoon cilantro, chopped
Directions
- Melt the butter in a heavy skillet over medium-high heat, add the corn, onion, jalapeno and red pepper toss and let it sit until slightly charred, mix it up and let it char again, about 6-10 minutes.
- Mix the cheese, mayo, lime juice, salt and pepper, place back into the pan and cook over medium-low heat until the cheese has melted before enjoying while warm topped with cilantro!
Chocolate Filled Peanut Butter Cookie Bars
Ingredients
- 2 (16 oz.) packages refrigerated cookie dough, at room temperature
- 1 (13 oz.) jar Nutella or chocolate hazelnut spread of your choosing
- Note: I used Chocolate Chip Peanut Butter Cookie Dough
Directions
- Preheat oven to 350 degrees.
- Line an 8x8 inch or 9x9 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Spray with cooking spray.
- Open one package of cookie dough and press it into a single layer on the bottom of the pan.
- Spoon the Nutella over the cookie dough layer.
- Top the Nutella layer with the second package of cookie dough, pressing into an even layer.
- Bake 35-40 minutes or until the top is golden brown and the center is set.
