Perfect Chocolate Chunk Cookies

Adapted from Picky Palate

Ingredients:

1 stick butter

1/2 c granulated sugar

1/2 c packed brown sugar

1 large egg

1/2 tsp vanilla

1-1/2 c flour

1 Tbsp cornstarch

1 tsp baking powder

1/2 t baking soda

1 c chocolate chunks

1/2 c chocolate chips

Directions:

1. Preheat oven to 350 and line baking sheets with parchment paper.

2. In large mixing bowl, cream butter and sugars until well combined. Add egg. 

Add flour, cornstarch, baking powder and baking soda until combined. 

Stir in chocolate chunks and chips.

3. Drop dough approx 1-2 inches apart on prepared sheets. 

Bake approximately 12-14 minutes.

Let cool on sheet for a few minutes before transferring to wire rack.

Stuffed Acorn Squash with Sausage and Apple

Photo and recipe from: Belly Full

Ingredients:

2 acorn squash (1 1/2 lb each)

1 Tbsp unsalted softened butter, divided

salt and pepper, to taste

1/2 lb sweet Italian sausage (casings removed if purchasing links)

1 medium apple, diced  (1 1/2 cups)

1/2 small sweet onion, diced  (1/2 cup)

1 stalk celery, diced  (1/2 cup)

1/4 teaspoon dried oregano

1/4 cup shaved Parmesan, for topping

Directions:

1. Preheat oven to 400 F. Lightly coat baking sheet with nonstick cooking spray.

2. Using a heavy, sharp knife, carefully cut off small portion from each end of both squash 

(this will help stabilize them and sit flat on the baking sheet).

Then carefully, slice each acorn squash in half horizontally, 

so you you end up with 4 halves that look like flowers.

3. Rub butter inside and on the tops of each squash half. Season with salt & pepper, to taste.

4. Transfer squash to prepared baking sheet; place in oven and cook for approximately 50 mins.

It should be tender when pierced with a fork, but still holding its shape.

5. About 10 mins before squash is done baking, make your sausage and apple mixture. 

In large skillet, warm remaining 1/2 Tbsp butter over medium-high heat. 

Add in sausage, apple, onion, and celery; saute for about 5 mins until pork is no longer pink and vegetables are tender. Drain off any fat. Season with oregano and touch of salt & pepper, to taste.

6. Fill baked acorn squash with sausage and apple mixture; top with some shaved Parmesan cheese. Serve and enjoy!

Best Ever Buttercream

recipe slightly adapted from The Gunny Sack

Ingredients:

1 cup butter, softened

1 cup shortening

1 cup marshmallow cream

8 cups powdered sugar

2-3 Tbsp milk

2 tsp vanilla

Directions: 

Beat together butter and shortening until smooth.

Beat in the marshmallow cream.

Mix in the powdered sugar, one cup at a time.

Beat in the vanilla and milk until fluffy.

Pumpkin Cream Cheese Muffins

Recipe from: Everyday Annie

Ingredients for filling:

8 oz cream cheese

1 c powdered sugar

Ingredients for muffins:

3 c all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 Tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree (4.5 oz can will work)

1¼ cups vegetable oil

Ingredients for topping:

½ cup sugar

5 Tbsp. flour

1½ tsp. ground cinnamon

4 Tbsp. cold unsalted butter, cut into pieces

Directions: 

1. To prepare filling, combine cream cheese and powdered sugar in medium bowl and mix well until blended and smooth. Transfer mixture to piece of plastic wrap and shape into log about 1½-inches in diameter. Smooth plastic wrap tightly around log, and reinforce with piece of foil. Transfer to freezer and chill until at least slightly firm, at least 2 hours.

2. To make muffins, preheat oven to 350 F. Line muffin pans with paper liners. In medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. 

In bowl of electric mixer combine eggs, sugar, pumpkin and oil. Mix on med-low speed until blended. With mixer on low speed, add in dry ingredients, mixing just until incorporated.

3. To make topping, combine sugar, flour and cinnamon in small bowl; whisk to blend. 

Add in butter and cut into dry ingredients with pastry blender or two forks until mixture is coarse and crumbly. Transfer to refrigerator until ready to use.

4. To assemble muffins, fill each muffin well with small amount of batter, just enough to cover the bottom of liner (1-2 Tbsp). Slice log of cream cheese filling into 24 equal pieces. Place slice of cream cheese mixture into each muffin well. Divide remaining batter among muffin cups, placing on top of cream cheese to cover completely. Sprinkle small amount of topping mixture over each.

5. Bake for 20-25 minutes. Transfer to wire rack and let cool completely before serving.

Stuffed Bell Peppers

Photo and recipe from: Top and Exclusive Foods

Ingredients:

6 medium-large bell peppers

1 lb. Ground Beef

1 can (14.5oz) diced tomatoes

1 can (8oz) tomato sauce

2.5 cups cooked rice

1 packet Sazon seasoning

2 tsp. Adobo seasoning

1 cup shredded cheese

Directions:

1. Preheat oven to 350 degrees.

2.  Start large pot of water to boil for the peppers.

Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside.

Cook rice.

3. Brown hamburger.

Add tomatoes, sauce, and seasoning to hamburger, reduce to simmer.

4. In boiling water, boil peppers for 10 mins, drain and place them in a baking dish.

5. Once rice is finished add to hamburger by the spoonful.

6. Mix about 1/2 cup or more of cheese into the hamburger mixture, 

leaving the rest to sprinkle on top of the peppers.

7. Fill peppers with mixture and sprinkle with cheese. 

Bake for about 5 minutes or until cheese is melted.

Sausage, Potato, Green Bean Foil Packets

Recipe & photo from: Damn Delicious

Ingredients:

1 (12.8-oz) pkg smoked andouille sausage, thinly sliced

1 lb baby red potatoes, quartered

1 lb green beans, trimmed

1 onion, chopped

4 Tbsp unsalted butter, divided

4 tsp cajun seasoning, divided

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat a gas or charcoal grill over high heat.*

2. Cut four sheets of foil, about 12-inches long. 

Divide sausage, potatoes, green beans, and onion into 4 equal portions 

and add to center of each foil in single layer.

3. Fold up all 4 sides of each foil packet. 

Add butter, cajun seasoning, salt & pepper, to taste; gently toss to combine. 

Fold sides of foil over the sausage, covering completely and sealing packets closed.

4. Place foil packets on grill and cook until just cooked through, about 12-15 minutes.*

Served immediately.

*This can also be baked for 18-20 minutes at 425 degrees F.

French Onion Beef Sliders

Recipe and Photo from: Host the Toast

Ingredients:

8 Tbsp (1 stick) butter, divided

2 large sweet onions, sliced

2 lb ground beef

2 Tbsp beef base (such as Better than Boullion), divided

1 Tbsp Worcestershire sauce, divided

Kosher salt and black pepper, to taste

24 slider buns

12–16 oz gruyere cheese, chopped

2 Tbsp sesame seeds

1 Tbsp fresh thyme

1 tsp onion powder

1 tsp garlic powder

Directions:

1. Melt 2 Tbsp butter in skillet over medium heat. 

Add in onions and reduce heat to medium low. 

Cook, stirring occasionally, until lightly caramelized, about 25-30 mins. 

If onions start to look dry or burnt, add a tablespoon of water to pan.

2. In large bowl, mix ground beef with half of beef base and half of Worcestershire sauce. 

Season with salt and pepper.

3. Add beef to skillet full of onions. 

Increase heat to medium-high and brown beef, breaking it up and mixing with onions as you go. 

Once browned, drain off excess grease.

4. Preheat oven to 350°F. Lightly grease large baking sheet. 

Separate tops from bottoms of slider buns. Fit slider bottom buns tightly on baking sheet.

Evenly distribute beef and onion mixture over bottom buns. 

Top with gruyere cheese. Cover with top buns.

5. In microwave safe bowl, melt remaining butter with remaining beef base. 

Stir in remaining Worcestershire sauce and continue to mix until well-combined. 

Using pastry brush, brush beefy butter mixture over top buns. 

Sprinkle with sesame seeds, thyme, onion powder, and garlic powder.

6. Bake sliders until cheese is fully melted and tops of rolls are lightly browned, about 20 mins.