Giant Chocolate Stuffed Chocolate Chip Cookies

Giant chocolate chip cookies that are stuffed with Hershey chocolate! The best chocolate chip cookie dough loaded with mini chocolate chips and then stuffed with more chocolate. These are actually very simple to make. Giant chocolate stuffed chocolate chip cookies are an over the top dessert that everyone will go crazy for!

Ingredients

• 12 tablespoons ( 1 1/2 sticks) butter, melted and cooled
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups + 2 tablespoons flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups miniature chocolate chips
• 2 packages Hershey Fun Size chocolate bars (each pack has 8 in it)

Instructions

• Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
• In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.
• Add egg, egg yolk and vanilla. Blend until fluffy looking and light in color. About 2 minutes.
• Add flour, baking soda, and salt. Blend just until combined.
• Gently fold chocolate chips into the dough.
• Use a 1/3 cup measuring cup and divide dough into 10 large balls.
• Place a dough ball in the palm of your hand and flatten it. Place a fun size Hershey bar (broken in half) in the middle of the flattened dough. Bring the sides up and roll into a ball. Place on cookie sheet. Repeat with the remaining dough balls.
• Bake 15 minutes, or until browned around the edges while the middle still looks slightly undercooked.
• Let cool on baking sheet for 15 minutes and then remove to cooling rack.

Source: http://togetherasfamily.com/2017/03/giant-chocolate-stuffed-chocolate-chip-cookies/

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LEMON CHEESECAKE CRESCENT ROLLS

Lemon Cheesecake Crescent Rolls are bursting with bright lemon flavor! Flaky crescent rolls filled with creamy lemon cheesecake, topped with a citrus glaze…the perfect brunch recipe!

So I’ve had some interesting experiences lately. Experiences that give me some insight into just how strange my life has become. Ha! For real though…..you know how life just kind of takes you down a path? And you don’t always realize the path you’re on until it suddenly hits you one day? Well, that’s exactly what’s been happening. And even though it could be so much worse, it’s definitely not pretty.

The first experience was just the other day, when I was getting dressed (in jeans) to go over to our friends’ house. And I realized that it was the first time I had gotten dressed in anything other than leggings in a full week. And let’s not even talk about showering, or doing my hair, or putting on makeup….because the reality is I rarely do any of them. Because, well, there’s rarely a reason to….!

All you need is a package of crescent rolls, cream cheese, sugar, lemon extract, and fresh lemon zest…..and you’re well on your way enjoying Lemon Cheesecake Crescent Rolls for breakfast, a snack, or even dessert. And if you happen to put on jeans or get out of the house that day, too? Well, in that case, you are REALLY winning at life.

Ingredients

Rolls

• 1 package 8 count refrigerated crescent rolls
• 4 oz. cream cheese cold
• 2 Tbsp. granulated sugar
• 1/4 tsp. lemon extract
• zest of 1/2 lemon

Glaze

• 1 c. powdered sugar
• 1 1/2 Tbsp. lemon juice
• zest of 1/2 lemon

Instructions

1. In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
2. Beat on medium-high speed until mixture comes together.
3. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
4. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
5. Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
6. Bake at 375 degrees for 12-14 minutes or until golden brown.
7. Let rolls cool on a wire rack.
8. Once cool, prepare glaze by combining all ingredients until smooth.
9. Drizzle glaze evenly over rolls.

Source: https://www.lemontreedwelling.com/2017/02/lemon-cheesecake-crescent-rolls.html

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Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch.

Yields 4 - 6 servings.

Slow Cooker "Melt in Your Mouth" Pot Roast 

Ingredients:

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoons corn starch

SEASONING MIX :

• 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
• 1 tablespoon kosher salt
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

Crock Pot Creamy Ranch Chicken

This Creamy Ranch Chicken is a crock pot favorite of ours. It’s dinner all in one! You’ve got your meat, potatoes and veggie cooked and ready to eat once the time is up!

RECIPES BY life-in-the-lofthouse [THANKS YOU]

SOURCE= https://life-in-the-lofthouse.com/

I love my crock pot. I use it ALL the time and year round. Crock pots are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day. 

This Creamy Ranch Chicken is a new crock pot favorite of ours. It’s dinner all in one! You’ve got your meat, potatoes and veggie cooked and ready to eat once the time is up. I love that! Not only is this recipe super convenient it is delicious. The ranch flavor is just perfect. Not too overpowering at all. 

INGREDIENTS

1. 4 boneless skinless chicken breasts
2. 6 medium Russet potatoes, cut into 2-inch pieces
3. 2 cups baby carrots
4. 1 large (23 oz.) can condensed cream of chicken soup
5. 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
6. 1/2 cup milk
7. fresh chopped parsley (optional)

   INSTRUCTIONS

1. Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
2. Visit Crock Pot Creamy Ranch Chicken By https://life-in-the-lofthouse.com/ For Full Instructions

HONEY LIME QUINOA FRUIT SALAD

Quinoa, strawberries, blueberries, blackberries, and mango combine in this incredible salad.  The fresh fruit and quinoa are glazed with a honey lime dressing and it will be a hit wherever it goes! I am obsessed with fresh fruit.  Our fridge is always full of fresh ready to eat fruit.  I would honestly eat fruit over candy and chocolate any day.  I am loving all of the fresh fruit at our local market right now and it is perfect for making a fruit salad.

One of my favorite salads on the blog is this Honey Lime Poppyseed Fruit Salad.  The honey lime glaze add the perfect flavor to the fruit.   I decided to make this salad but add some quinoa.  Quinoa not only adds a yummy texture to this salad, but has so many health benefits and added protein.

RECIPES BY therecipecritic [THANK YOU]

This salad is incredible.  So many delicious fruits are in this salad.  You are going to love it!  And my favorite part is the honey lime glaze over the top.  Everything is perfect and the quinoa added to it is delicious.  I loved the texture that the quinoa gave.   I couldn’t get enough of it!

This. Is. Awesome. I made mine just with berries, but still absolutely delicious. I assume the type of honey you use affects the flavor. I used wildflower. Highly recommend.

This was delicious and I made a bunch of it so I could snack on it at work...on the 3rd day the fruit was still fresh, not soggy at all! Perfect summer salad!

INGREDIENTS

• 1 cup uncooked quinoa (I used tricolor)
• 1½ cup strawberries, sliced
• 1 cup blackberries
• 1 cup blueberries
• 1 mango, diced
• Honey Lime Glaze:
• ¼ cup honey
• 2 tablespoons lime juice
• 1 tablespoon chopped basil for garnish

INSTRUCTIONS

1. Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.
2. In a large bowl, combine quinoa, strawberries, blueberries, and mango.
3. Visit HONEY LIME QUINOA FRUIT SALAD By https://therecipecritic.com/ For Full Instructions

Cleansing Detox Soup Recipes

This oil-free Cleansing Detox Soup is packed with all the good stuff, and by good stuff I mean immune-boosting natural remedies like fresh lemon juice, fresh zingy ginger, bright turmeric, balancing cinnamon, and a touch of spicy cayenne. 

Detoxifying vegetables and leafy greens like kale, broccoli, celery and carrots will cleanse, nourish and make you feel whole. I carefully chose each ingredient based on it’s healing properties and am sticking to oil free recipes all of January. You especially want to avoid cooking with oils in a cleansing and detoxifying recipe to allow the detoxification process to properly take place. 

INGREDIENTS

1. 1/4 cup water (or vegetable broth)
2. 1/2 of a red onion, diced
3. 2 cloves garlic, minced
4. 3 celery stalks, diced
5. 3 medium carrots, diced
6. 1 small head of broccoli, florets
7. 1 cup chopped tomatoes
8. 1 tablespoon fresh ginger, peeled and minced
9. 1 teaspoon turmeric (I used powdered)
10. 1/4 teaspoon cinnamon
11. 1/8 teaspoon cayenne pepper, or to taste (optional)
12. fine-grain sea salt and black pepper, to taste
13. 6 cups water (or 4 cups vegetable broth + 2 cups water)
14. 2 cups kale, de-stemmed and torn in pieces
15. 1 cup purple cabbage, chopped
16. juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)

   

  INSTRUCTIONS

1. 1 In a large pot, add the water and turn on the heat to medium-high. After it's hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
2. 2 Visit Cleansing Detox Soup By https://www.theglowingfridge.com/ For Full Instructions