Magnolia Table Chocolate Chip Cookies by Joanna Gaines

Magnolia Table Chocolate Chip Cookies
Makes about 40 cookies

2 1/2 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.

Place the flour, baking soda, and salt together in a medium bowl; set aside.

Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.

Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

Recipe Notes
Chocolate amount: Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for.

Storage: Store the cookies in a tightly covered container at room temperature for up to 3 days.

Reprinted with permission from Magnolia Table, copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

** yummy!

INSTANT POT CHICKEN RISOTTO

Prep Time 15 minutes
Cook time 10 minutes
Total time 25 minutes

Ingredients

Risotto:

• 3 tbsp Extra Virgin Olive Oil
• 1 Medium Onion
• 7 ounces Button Mushrooms (200g)
• 1 pound Chicken Breast , diced (440g)
• 2 cups Risotto Rice (400g). See note 1 & 2
• 4 cups Chicken Broth See note 3

Seasoning:

• 1 tsp Salt
• 3 tsp Dried Rosemary
• 2 tsp Dried Oregano
• 2 tsp Paprika
• ¼ tsp Black Pepper

Other:

• 1.5 ounces Unsalted Butter (45g)
• 3 ounces Parmesan Cheese (90g). See note 6

Optional:

• Fresh Chives

Instructions

1. Finely chop the onion. Turn on the pressure cooker and press the SAUTE function. Adjust to high. Pour in 2 tbps of olive oil and add the chopped onion. Saute until translucent. Add cleaned and sliced mushrooms. Saute for about 5 minutes.
2. Meanwhile dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
3. Take out the sautéed vegetables, pour in the remaining olive oil and add the chicken pieces in.
4. Quickly brown the meat. Turn OFF the saute function and deglaze the pot with some of the chicken stock. Throw the onions and mushrooms back in, as well as the chicken. Add the rice and chicken stock/broth and give everything a good stir.
5. Cover with the lid and lock it into its position. Turn the vent to the SEALING position. Press the MANUAL button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually.
6. Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped chives (optional) and serve.

Recipe Notes

1. This recipe works also with sushi or paella rice. Each had a slightly different texture by the end of cooking. However, they all were cooked through so if you don’t have a risotto rice, they would both be a great substitution.
2. 2 cups risotto rice weighs about 14 ounces/395 g.
3. Chicken Stock or broth (any will work just fine) might have different amount of salt added so I recommend seasoning the risotto at the very end, after you have already stirred in the butter and Parmesan. It might or might not need more salt.
4. This recipe was developed for a 6-quart/6-liter Instant Pot pressure cooker.
5. The amount of time needed for the pot to come to the pressure and time needed to release its pressure is not included in the overall cooking time. Count with extra 20 minutes.
6. Parmesan can be substituted with Grana Padano or Pecorino. The amount you add is simply up to you but I don’t recommend omitting it – add at least 2 oz/60 g.
7. This recipe can be easily halved.
8. I used dry-ingredient measuring cups for all cup measurements in this recipe.
9. Make sure to cut the chicken breasts into same-size pieces. This will cook all of them equally without some being under-cooked or over-cooked.

Nutrition Facts

Instant Pot Chicken Risotto

Amount Per Serving

Calories 688Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 9g45%

Cholesterol 109mg36%

Total Carbohydrates 86g29%

Dietary Fiber 4g16%

Sugars 2g

Protein 41g82%

Vitamin A21.2%

Vitamin C26%

Calcium30.6%

Iron34.9%

* Percent Daily Values are based on a 2000 calorie diet.

No Bake Salted Carmel Coconut Macaroons

** haven't tried



https://www.lifeloveandsugar.com/2016/12/05/no-bake-salted-caramel-coconut-macaroons/

Ingredients

3 tbsp milk

6 tbsp salted butter (84 g)

11 oz bag kraft caramels, wrappers removed

4-5 cups (288-360g) shredded coconut, sweetened

4 oz melted chocolate, such as almond bark

sea salt

1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
4. Allow to cool completely.
5. In a small bowl, melt the chocolate according to the package directions.
6. Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.

* Should be 40 caramels.

Pumpkin Pie Cupcakes!

http://myincrediblerecipes.com/pumpkin-pie-cupcakes/

Ingredients

• 1-15oz can pumpkin purée
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-5oz can evaporated milk
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2/3 cup all purpose flour

Instructions

1. Directions-
2. Preheat your oven to 350F
3. Line a cup cake pan with silicone cupcake liners (or spray your pan with s non stick cooking spray)
4. In a large mixing bowl, combine your pumpkin purée, sugars, eggs, vanilla, and evaporated milk and mix with a hand or stand mixer
5. Now mix in your flour, pumpkin pie spice, baking soda, baking powder, and salt
6. Fill your baking silicone cupcake liners about 1/2 full with your pumpkin batter
7. Bake for 20 minutes then let cool
8. Transfer to the fridge for about 30 minutes
9. Put a star top in decorating bag and fill with whipped topping
10. Once your pumpkin pies are cooled, frost with the cool whip, sprinkle a little pumpkin pie spice on top and enjoy!

slow cooker breakfast casserole

http://whatscookinglove.com/2015/09/slow-cooker-breakfast-casserole/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Ingredients

• 6 eggs
• 1 1/2 cups Crystal Farms shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 4 ounces Crystal Farms cream cheese
• 1/2 bag (32 ounce bag) diced frozen hash brown potatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup milk (I used soy milk)

Instructions

1. Spray the slow cooker with cooking spray and put the hash browns on the bottom of the slow cooker.  Add in the bacon, shredded cheese, and cream cheese.  Stir together to combine.
2. In a bowl whisk together the eggs, milk, and salt and pepper.  Add into the slow cooker and mix to combine.
3. Cook on high for 3-4 hours on on low for 6-8 hours on overnight on low.  Once done mix together to combine the melted cheeses before serving.  Serves 3-5 people.  Double the recipe if serving more.

Bob's Red Mill Chocolate Chip Cookies

Instant Pot Honey Garlic Chicken

Ingredients:

Salt
Ground black pepper
1 tablespoon cooking oil
1 1/2 lbs (4) chicken thighs
4 cloves garlic, minced
Chopped parsley, optional

Sauce:

3 tablespoons honey
1 teaspoon sugar or brown sugar
2 tablespoons soy sauce
3 tablespoons water or chicken broth (preferred)
3 dashes cayenne pepper

Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Season the chicken thighs with salt and pepper. Set aside. Mix all the ingredients in the Sauce together, stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside.

Turn on the Saute mode on your Instant Pot. As soon as the pot is heated, add 1/2 tablespoon of the cooking oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. Add the remaining cooking oil and saute the garlic a little bit. Pour in the sauce and cover the lid. Cover the pot and select Manual and set to High pressure for 10 minutes.

When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley and serve immediately.

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