Chocolate Chip Cookie Brownies

These were brownie cookies bars were so super easy and fast to make, yet tasted like I spent all afternoon on them. LOVE that! I found the recipe on Tidymom.net.

 All you need is your favorite brownie mix and a pouch of Chocolate Chip Cookie Mix. Make sure you get the brownie mix box that is for a 9 x 13 pan size.
Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.
Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. I pressed the dough down lightly into the brownie batter.
Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

Chocolate Ganache
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

• In a small saucepan, heat cream and butter until just before the boiling stage.
• Pour over the chocolate morsels.
• Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting

Delicious I tell ya.

Double Chocolate M&M Cookies

I just LOVE cookies!!! And I LOVE M&M's!!! LOL!!! These were lots of fun to make. The kids LOVED helping me!!! Especially when I let them have a few M&M's while they stuck them on the cookies : )




Double Chocolate M&M Cookies
submitted by Camille
(from My Kitchen Cafe)

*Makes between 2 and 3 dozen cookies (depending on how big you make them)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Black Bean Enchiladas

I love Mexican and am always looking for new yummy Mexican dishes to try out. These Enchiladas were awesome! My Hubs and kids all loved it, too, and that is a feat in and of itself!

Black Bean Enchiladas

submitted by Michelle

(from Sisters Cafe)

Flour tortillas
shredded Colby Jack cheese


Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed


Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese . Bake at 350 degrees for 20 to 30 minutes.