Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature. Best enjoyed with a scoop of ice cream or a dollop of whipped cream.
*Courtesy of Magnolia Blog. Original recipe available here.
Makes 6-8 servings
+ Three 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table) + 1 vine-ripened tomato, cut into ½-inch dice + One 15.25-ounce can corn kernels, drained + ¼ cup finely chopped red onion + 1 ½ jalapeño (ribbed and seeded if desired), minced + ½ teaspoon kosher salt + ½ teaspoon freshly ground black pepper + One 5.4-ounce pouch Mexican rice mix, or a similar mix + 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table) + 1 teaspoon ground cumin (optional)
+ ½ cup chopped fresh cilantro + 1 or 2 Hass avocado(s), pitted, peeled, and cut into ½-inch dice + One 13-ounce bag tortilla chips, crushed + 2 cups grated mozzarella cheese (about 8 ounces)
1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.
2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15 minutes to cook the rice and let the flavors meld.
3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate serving dishes. Ladle the soup into bowls and pass the garnishes at the table.
4. Store leftover soup in a covered container in the refrigerator for up to 4 days.
Lactation Cookies… sounds kinda weird right? I don’t know how I had never heard of these with our first but they seem to be all the rage this year… a healthy cookie that you are encouraged to eat (like I need encouragement to eat sweets!) and it boosts your milk supply. Yes please! As I’m still trying to build up enough supply to feed our twins I’ll take all the cookies I can get- and in the meantime I’m also trying the fenugreek pills and Mother’s Milk tea.. I’ll let you know what works after I give them a couple of days to “kick in.” Meanwhile here is one recipe I’ve tried for the lactation cookies. Enjoy!
*I was able to find all ingredients at Publix except for the Brewers yeast which can be purchased at a health foods store like Whole Foods or I bought mine off Amazon.
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy.
Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
Add in the vanilla extract and beat until combined again.
Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
Stir in the chocolate chips with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds* and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
You can also easily freeze this dough – scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp – they may or may not need an extra minute or 2 – your preference!
*Note: these cookies do not “expand” like regular cookies/cookie dough.. so the scoop size you use will yield the exact size of your cookies. I used a small cookie dough scoop and ended up with small cookies. Next time I’ll probably try using an ice cream scoop to get more “normal sized” cookies.
It’s snowing outside and so I think we are in need of a little comfort food for dinner. This recipe is perfect as a side dish or as a meal on its own. I don’t know if anyone else did this as a kid but I often like to eat my mac and cheese with a hotdog cut up and mixed in (are you with me on this?!) Heaven in a bowl – the perfect snowy day meal! Enjoy!
1 (16 oz.) package elbow macaroni
1 c. milk
1/4 c. butter
1 envelope ranch salad dressing mix
1 tsp. garlic salt
1 tsp. pepper
1 c. Monterey jack cheese, shredded
1 c. Colby cheese, shredded
1 c. sour cream
1/3 c. grated Parmesan cheese
1/2 c. crushed Ritz crackers
Cook macaroni according to package directions, until just al dente. Meanwhile, combine the milk, butter, dressing mix and seasonings in a pan on the stove. Heat thoroughly. Stir in the Monterey jack and Colby cheeses until they are melted. Stir in the sour Cream.
Drain the cooked pasta, and stir into the cheese sauce, along with the cracker crumbs. Sprinkle with Parmesan cheese, and serve. Instant comfort food!