Monster Cookies Take 2

In one of my past posts I made monster cookies.  They were good.  But these are our new favorite.  Everyone loves them and asks for the recipe.

Ingredients

• 1/2 cup (1 stick) salted butter, softened to room temperature*
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1 /4 cups all purpose flour (are you measuring flour the correct way?)
• 1/2 cup quick oats (not instant or whole-rolled oats)*
• 3/4 cup M&Ms 
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

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http://sallysbakingaddiction.com/2013/01/15/soft-baked-monster-cookies/

Charleston Cheese Dip

Lots of cheese and bacon... what is not  to love?  This was another hit from our Memorial Day picnic.

Ingredients:
1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Directions:

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

http://www.mommyskitchen.net/2011/01/charleston-cheese-dip-potluck-sunday.html

Salsa

I grew up a picky eater.  Until I graduated from college I would never even try salsa. Too may chunks of onion, pepper, tomatoes. Gross.

Now I love it and have been wanting it all of the time. I still don't like it too chunky. This recipe was perfect for me. You can pulse it In The food processor or blender to get it as smooth or chunky as you like.

Tip:  I put the seeds from the jalepeno in the salsa to make it spicy. Just omit the seeds or some of them to make it less spicy.

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/