These fish tacos are made easy by using air fired fish sticks! The quick homemade fish sauce is delicious making this a perfect weeknight meal! Taco Tuesday helps me when meal planning. We usually always have some sort of taco or Mexican food. My kids love these fish tacos! I love to add avocado to...]]>
These fish tacos are made easy by using air fired fish sticks! The quick homemade fish sauce is delicious making this a perfect weeknight meal!
Taco Tuesday helps me when meal planning. We usually always have some sort of taco or Mexican food. My kids love these fish tacos!
I love to add avocado to my fish tacos. And feel free to add a little sriracha or hot sauce on top if you wanna add more spice.
The cilantro lime slaw on top of the tacos is so so good. You don’t have to make it, you can add just shredded cabbage but I love the flavor it add to the tacos.
Other Dinner Ideas:
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Easy Fish Tacos with the BEST sauce and slaw
Ingredients
- 1 pkg. frozen fish sticks
- 12 corn tortillas
- cabbage slaw (or plain shredded cabbage) (recipe here)
- diced avocado (optional)
- sriracha hot sauce (optional)
Fish Sauce
- 1/3 cup sour cream (can use full fat greek yogurt)
- 1/4 cup mayonaise
- juice from a lime (about 2 T.)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cumin
- 1/8 teaspoon cayane pepper (optional)
Instructions
- Heat a griddle or pan on the stove to medium heat to warm the corn tortillas
- Bake the fish sticks acording to the directions on the box. I like to use my air fryer! While they are baking, warm the tortillas and make the sauce.
Fish Sauce
- In a medium sized bowl, mix the sour cream, mayo, lime juice, garlic salt, cumin & caynene pepper. Place in a squeeze bottle or just drizzle over tacos with a spoon.
Assemble
- Place the fish sticks on the tortillas. I like the cut up the sticks into smaller pieces and use about 2 per taco.
- Add cilantro lime slaw and top with the fish sauce, diced avocado & sriracha if you want ore spice. SO GOOD!
This cilantro lime coleslaw is so light and packed full of flavor. 5 ingredients and you have a delicious side salad or topping for fish tacos! My sister-in-law sent me this recipe. She made it to go along with some yummy Mexican food for my nephews baptism. We like to eat it on top of...]]>
This cilantro lime coleslaw is so light and packed full of flavor. 5 ingredients and you have a delicious side salad or topping for fish tacos!
My sister-in-law sent me this recipe. She made it to go along with some yummy Mexican food for my nephews baptism. We like to eat it on top of fish tacos too!
I like to use a bag of pre-shredded cabbage. It makes this even easier to whip up. If you want you can grab a head of cabbage and slice it up pretty quick.
Ingredients you need for cilantro lime coleslaw recipe:
- a bag of angel hair shredded cabbage
- juice of 2 limes
- jalapeno for spice
- cilantro
- avocado oil
- salt and pep!
Instructions:
- Core and slice the cabbage finely. Place in a medium sized bowl.
- Remove the cilantro from the stems and chop and add to the bowl.
- Dice up the jalapeños fine. Make sure to remove the stems and seeds if you don’t want it too spicy. Add to the bowl.
- Add the oil to a small bow and the juice of the 2 limes. For extra flavor you can add a little zest. Mix together then add salt and pepper to taste.
- Pour the oil mixture over the cabbage and toss to combine. Let sit for 15 min. before serving. I like to have it rest in the fridge.
I hope you enjoy this recipe! Try it out as a side to tacos or on top of these fish tacos is super yummy!
Other salads you might enjoy!
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Cilantro Lime Coleslaw
Ingredients
- 1 head green cabbage (or bag of shredded cabbage) I like angel hair coleslaw
- 1 bunch cilantro
- 2 jalapeños (optional)
- 3 tablespoons avocado or olive oil
- 2 limes
- salt & pepper, to taste
Instructions
- Core and slice the cabbage finely. Place in a medium sized bowl.
- Remove the cilantro from the stems and chop and add to the bowl.
- Dice up the jalapeños fine. Make sure to remove the stems and seeds if you don't want it too spicy. Add to the bowl.
- Add the oil to a small bow and the juice of the 2 limes. For extra flavor you can add a little zest. Mix together then add salt and pepper to taste.
- Pour the oil mixture over the cabbage and toss to combine. Let sit for 15 min. before serving. I like to have it rest in the fridge.
These copycat Avalanche Bark Bars are just like the ones from Rocky Mountain Chocolate Factory! Dare I say, even better! This has to be one of my top 5 favorite treats. It’s just so delicious. It’s the white chocolate and peanut butter combo that you can’t beat! And even if you don’t think you...]]>
These copycat Avalanche Bark Bars are just like the ones from Rocky Mountain Chocolate Factory! Dare I say, even better!
This has to be one of my top 5 favorite treats. It’s just so delicious. It’s the white chocolate and peanut butter combo that you can’t beat! And even if you don’t think you like white chocolate, just try these. Mixed with the peanut butter, it’s insane.
Ingredients for Avalanche Bark Bars:
- 12 ounce bag of white chocolate chips
- 3 cups rice crispy cereal
- 1/3 cup of peanut butter
- 1 1/2 cup mini marshmallows
- 1/4 cup mini chocolate chips (or regular chocolate chips work too)
How to make avalanche bark bars:
- Line an 8×8 baking dish with parchment paper or spray well with cooking spray.
- Melt the white chocolate chips in a microwave safe dish per instructions on the bag.
- Add the peanut butter and stir to combine.
- Stir in the rice crispy cereal.
- Last, add the marshmallows and mini chocolate chips.
- Press into the prepared pan and let set (or the fridge if you’re impatient)
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Avalanche Bark (Rocky Mountain Copycat)
Ingredients
- 1 (12 ounce) bag white chocolate chips
- 3 cups rice crispy cereal
- 1/3 cup creamy peanut butter
- 1 1/2 cups mini marshmallows
- 1/4 cup mini chocolate chips
Instructions
- Line a 8x8" pan with parchment paper (or spray with cooking spray). Set aside.
- In a large microwave safe bowl, melt the white chocolate chips according to package directions.
- Once the white chocolate is melted, add the peanut butter and stir until creamy.
- Add the rice crispy cereal. Stir until combined. Wait about 5 minutes, stirring occasionally until the chocolate is cooled.
- Once the chocolate mixture is cooled, fold in the mini marshmallows and mini chocolate chips.
- Pour into the prepared dish and spread out evenly. Once they have set, cut into bars and enjoy!
Notes
- To speed up the processes of the chocolate setting up, you can place in the refrigerator or freezer. Cut and eat at room temperature.
- You can use regular chocolate chips if you don't have mini.
Banana Bread! A classic banana bread that is super MOIST! This recipe will show you how easy it is to make banana bread, the best way to use up those sweet, spotted bananas. I know there are so many recipes out there for banana bread. And they are all pretty similar. The thing that I...]]>
Banana Bread! A classic banana bread that is super MOIST! This recipe will show you how easy it is to make banana bread, the best way to use up those sweet, spotted bananas.
I know there are so many recipes out there for banana bread. And they are all pretty similar. The thing that I love about this one is the sour cream and the butter. Just trust me!
My sister gave me this recipe for their favorite banana bread. They make it all the time and this is a favorite. The only change I made to the recipe is I do half white sugar and half brown sugar. It’s really good either way though! I just always prefer a little bit of brown sugar. Must be that molasses flavor I love.
These photos are of a loaf of banana bread. But we most often bake this in mini loaf pans. I will link one here. (affiliate link) You can see in this post of my pumpkin bread what they look like baked! We like the mini loafs because they cook a little faster and are easy to share! Plus you can freeze them easily for a quick breakfast.
Ingredients for banana bread:
- butter
- brown sugar
- white sugar
- eggs
- bananas
- flour
- baking soda
- salt
- sour cream
- vanilla
- nuts (pecans or walnuts) or chocolate chips 🙂
Best way to mash banana’s:
I have found it easiest to get a dinner plate or cutting board and use a fork to mash the bananas. A flat surface like that works best.
Other recipes you will love:
- Pumpkin Chocolate Chip Bread
- Sweet Cornbread (This is so good we sometimes joke it’s Corncake 😉
- Banana Cake (this is so good too. You make it in a bundt pan!)
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Banana Bread
Ingredients
- 1/2 cup butter, melted (I use salted)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (4 ounces)
- 1 cup mashed, very ripe banana
- 1 1/2 cups flour (7.5 ounces)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chocolate chips or nuts (optional)
Instructions
- Heat your oven to 350 degrees and spray a 9x5" loaf pan with baking cooking spray or grease well with butter then set aside. Mash the bananas on a plate with a fork (it's easier to do this on a plate rather than a bowl) Set bananas aside.
- In a large glass bowl (or other microwave save bowl) melt the butter for 40 seconds. It should almost be melted. Stir around until it's completley melted. Add the sugars and stir until combined.
- Add the eggs, one at a time and stir until smooth. Add the vanilla and sour cream then the mashed banana. (To mash the banana, I ususally use a large dinner plate and a fork to mash them
- Sprinkle the flour, baking soda & salt on top of the wet ingredients then fold the flour into the batter until just combined. If you are adding chocolate chips, do this now.
- Pour into the prepared loaf pan and bake for 50 to 60 min. Check at 45 min. Bake until a toothpick comes out clean. Let rest for a few minuets to cool then turn onto a cooking rack to cool completely.
Notes
- You can add up to 1 1/2 cups mashed banana. 2 bananas is usually 1 cup mashed. And 3 bananas is 1 1/2 cups mashed.
- I have made this banana bread with chocolate chips many times. We like it both ways!
- If you don't have sour cream, you can still make this recipe. It won't be as moist but it will still be yummy 🙂
The best classic SCOTCHEROOS – gooey, peanut butter rice crispy treats topped with a smooth layer of chocolate and butterscotch. Why are these SCOTCHEROOS so good and loved by all?! I think the reason why these are such a crowd pleaser is because you’ve got the rice crispy and peanut butter combo. Then you top...]]>
The best classic SCOTCHEROOS – gooey, peanut butter rice crispy treats topped with a smooth layer of chocolate and butterscotch.
Why are these SCOTCHEROOS so good and loved by all?! I think the reason why these are such a crowd pleaser is because you’ve got the rice crispy and peanut butter combo. Then you top it off with chocolate and butterscotch. Oh my. Just SO good.
What ingredients do you need to make scotcheroos? It’s only 6 ingredients and super fast to make, plus no baking required!
Ingredients:
- rice crispy cereal
- light corn syrup
- peanut butter
- sugar
- chocolate chips
- butterscotch chips
These are a classic. But there are a few tips for making them the best:
- You don’t want to boil the mixture. Just mix until the sugar is dissolved! Some recipes say bring to a boil but that makes them way too cripsy!
- A nice thick layer of chocolate on top! Yes that makes them rich but cut them up into small pieces and it will feed a group! And if you don’t want a thick layer of chocolate, haha that is ok too. We can still be friends. You can half the chocolate chips.
- Last little tip, sprinkle on some flakey sea salt. I like Maldons. But any will do. It adds a great touch to all that sweet.
If you make these delicious treats, come back and let me know! I love to hear from you!
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Other yummy treats with peanut butter you might like!
Chocolate Peanut Butter Rice Crispy Treats
Peanut Butter Cookie Cups (these are sooo good!)
Peanut Butter Truffles (melt in your mouth!)
Creamy Peanut Butter Bars (an old family fave!)
The BEST Scotcheroos
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 6 cups rice crispy cereal
- 1 (11.5 ounce) bag chocolate chips (milk or semi-sweet)
- 1 (11 ounce) bag butterscotch chips
Instructions
- Line a 9x13" pan with cooking spray or parchment paper. (I like to lightly spray my dish with cooking spray then line with parchment so it stays in place well)Measure out the peanut butter and set aside. Measure out the rice crispy cereal and set aside.
- In a large pot, combine the sugar and corn syrup. Mix over medium-low heat. You want to just dissolve the sugar. As soon as the sugar is dissolved remove from the heat and stir in the peanut butter. Don't let it boil! If you see bubbles around the side immediately remove from heat.
- After the peanut butter is combined add the cereal and stir. Once it is all mixed, press it into the baking dish.
- In a microwave safe bowl, melt the chocolate chips and butterscotch chips according to the package directions. I usually do 30 second increments and stir until smooth. You can also do this over the stove if needed.
- Pour the chocolate mixture over the bars and spread until smooth. I like to give it a good shake back and forth to smooth it out! Sprinkle with the flakey sea salt (optional but super good!)
- Cut the bars at room temperature, after the chocolate has set up. These are best eaten at room temp. but to speed up the chocolate getting firm you can place in the fridge. Enjoy!
Notes
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A double chocolate cookie filled with mint chips! These are a chocolate and mint lovers dream! These cookies start with an amazing chocolate cookie dough. Then are filled with semi-sweet chocolate chips and lots of green mint chocolate chips! I absolutely just love mint chocolate. Junior mints, sign me up! It’s such a good combo....]]>
A double chocolate cookie filled with mint chips! These are a chocolate and mint lovers dream!
These cookies start with an amazing chocolate cookie dough. Then are filled with semi-sweet chocolate chips and lots of green mint chocolate chips!
I absolutely just love mint chocolate. Junior mints, sign me up! It’s such a good combo. So when I came across these mint chocolate chips I knew I had to add them to a chocolate cookie.
I hope you love these cookies as much as we did! If you try the recipe, leave a comment and let me know! I love to hear from you
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Mint Chip Double Chocolate Cookies
Ingredients
- 1 cup butter, softened (I use salted)
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla (I like mexican vanilla)
- 2/3 cup coco powder (I use dutch process)
- 2 1/4 cup flour (11.25 ounces)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 2 cups mint chocolate chips (I used a 12 ounce bag of guittard mint chips)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Pre-heat your oven to 350 degrees. Line your cookie sheets with parchment paper or cook directly on sheet.
- Cream the softened butter and sugars together until creamy. Add the eggs and vanilla and mixed until combined.
- Measure the flour, coco powder, baking soda and salt in a medium sized bow. Stir together using a whisk until combined and no clumps remain. I like to use a dutch process coco powder for a rich chocolate flavor.
- Add the flour mixture to the butter mixture and stir until just combined. Add the mint chocoalte chips and semi-sweet chocoalte chips and mix together.
- Use a medium sized cookie scoop and place 12 cookies per half sheet. Bake for 10 mintues or until they look barely done. You don't want ot overcook the cookies. Slightly underdone is best so they are soft. Let them cool for 5 mintues on the pan. Enjoy!
This slow cooker sausage & rice recipe is just rice, sausage, chicken & veggies. This is a family favorite! It’s not secret that we are big fans of rice at our house! This rice dish is a crowd pleaser! Also, I love my moms rice pudding, makes you house smell so good when it’s baking...]]>
This slow cooker sausage & rice recipe is just rice, sausage, chicken & veggies. This is a family favorite!
It’s not secret that we are big fans of rice at our house! This rice dish is a crowd pleaser! Also, I love my moms rice pudding, makes you house smell so good when it’s baking too!
This is one of my husbands most favorite recipes! It is one that his mom made growing up and whenever I make this he gets excited! He loves him some rice! I wish this was a more photogenic kind of dinner but just trust me. It’s a good one. Plus the leftovers are amazing as well.
With school starting back up, I am all about the easy dinners that can be made ahead of time. The afternoons are so crazy with homework and other activities that having dinner prepared and ready helps so much!
Do I have to use parboiled rice?
Yes. It is important to use parboiled rice for best results. (Such as Uncle Bens)
What is parboiled rice?
Parboiled rice is rice that has been partially boiled in the husk.
Other slow cooker recipes!
Slow Cooker Honey Sesame Chicken
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Chicken, Sausage & Rice Casserole (Slow Cooker)
Ingredients
- 2 chicken breasts, cooked and chopped (or use rotiserie chicken)
- 1 16 oz. reguar ground sausage
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 2 cups parboiled rice (like Uncle Bens)
- 6 cups chicken broth (see note)
Instructions
- Cook the sausage in a large fry pan with the chopped onion then drain off the grease. Add the green peppers and celery and simmer till vegtables are soft.
- Put the suasge mixture in the slow cooker with the rice and chikcen broth. Cook on high for 1 to 2 hours or until rice is cooked. Fluff and add the cooked chicken and stir till combined.
Notes
- I always use water and better than bouillon for chicken broth. It has such great flavor!
- This is great if you have leftover rotisserie chicken to use. Or even leftover turkey from Thanksgiving in place of the chicken.
Pumpkin Dump Cake can also be called Pumpkin Crunch Cake. It’s like a pumpkin pie layered with yellow cake mix, pecans & melted butter! Then you top it with fresh whipped cream! Amazing! We are going old school again today. I have said this before but I just love a good, old, tried and true recipe....]]>
Pumpkin Dump Cake can also be called Pumpkin Crunch Cake. It’s like a pumpkin pie layered with yellow cake mix, pecans & melted butter! Then you top it with fresh whipped cream! Amazing!
We are going old school again today. I have said this before but I just love a good, old, tried and true recipe. Look at this..typed out on a typewriter. Love it! I got this recipe card from my Mom Thanks MOM!
Why is it called Pumpkin Dump Cake?
On this recipe it is called Pumpkin Dessert. But it is mostly referred to as Pumpkin Dump Cake or Pumpkin Crunch Cake (it has a nice crunchy top!) Call it what you want but it doesn’t matter, it’s divine. I mean, the name is not super appetizing. The dump part comes from the dumping (more like sprinkling) of the cake mix over the top of the cake.
Ingredients you will need to make pumpkin dump cake:
- pumpkin puree (make sure it’s not the canned pumpkin pie mix, just plain canned pumpkin)
- evaporated milk
- sugar
- salt
- pumpkin pie spice
- a box of yellow cake mix
- chopped nuts (I like pecan)
- butter
What should I top the pumpkin cake with?
I like some fresh whipped cream! You could use cool whip or even vanilla ice cream. A caramel drizzle would be amazing too.
How do you make the best fresh whipped cream?
I like to beat the whipping cream with hand mixers. Add about 2 T. of white sugar per cup of cream. You can also use powdered sugar.
How to make classic pumpkin dump cake:
- Mix together your pumpkin puree, sugar, eggs, evaporated milk salt and pumpkin pie spice! Easy!
- Pour into a 9×13″ dish.
- Sprinkle on a bag of yellow cake mix, then press down lightly.
- Add nuts on top. I like pecans. You can omit if you prefer
- Last but not least, pour a cup of melted butter all over the top!
- Bake and enjoy!
MORE PUMPKIN DESSERTS!
Pumpkin Chiffon Pie (so light and creamy good)
Pumpkin Cheesecake Crumble Bars (um, yes please!)
Pumpkin Snickerdoodles filled with cheesecake! (need I say more?)
Pumpkin Sheet Cake (perfect for a crowd!)
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Pumpkin Dump Cake
Ingredients
- 1 16 oz. can of pumpkin puree (not pumpkin pie mix)
- 1 12 oz. can evaporated milk
- 1 cup sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice (see note)
- 1 15.25 oz box yellow cake mix (dry)
- 1 cup chopped pecans (can use walnuts or omit nuts)
- 1 cup butter, melted (I used salted. If unsalted, add 1/2 tsp. salt)
Instructions
- Spray a 9x13" pan with cooking spray and set aside. Heat the oven to 350 degrees.
- In a large bowl with combine the canned pumpkin, evaporated milk, sugar, salt, eggs and pumpkin pie spice till smooth (I used a hand held mixer).
- Pour pumpkin mixture in the prepared dish. Sprinkle the cake mix over the top of the pumpkin mixture. Lightly pack it down. Sprinkle the chopped nuts over the cake mixture. Pour the melted butter all over the nuts.
- Bake for 50 to 55 minutes or until set.
- Serve with fresh whipped cream and a sprinkle of cinnamon for good measure ;). Can also serve with vanilla ice cream. Refrigerate leftovers.
Notes
- Original recipe added 2 tsp. ginger & 1/2 tsp. nutmeg. Feel free to add whatever spices you like. I was happy with the tablespoon of pumpkin pie spice. I you don't have that you can add: 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger, 1/4 tsp. all spice.
This homemade stuffing is a million times better than the boxed stuffing from the store. And it is SO EASY to make! This recipe is based off of my great-grandmothers recipe. It will be the star at Thanksgiving! This recipe is a classic! This recipe is just like Grandma made. No seriously, the recipe comes...]]>
This homemade stuffing is a million times better than the boxed stuffing from the store. And it is SO EASY to make! This recipe is based off of my great-grandmothers recipe. It will be the star at Thanksgiving! This recipe is a classic!
This recipe is just like Grandma made. No seriously, the recipe comes from my great Grandma Cleo (My Dad’s grandmother). I love a good old recipe! Here is the original recipe. I interpreted a few things and added additional information to make it more clear but you are gonna love this recipe!
Is it called stuffing or dressing?
My grandma called it dressing in the recipe (and that is what it is) but most people call it stuffing. Stuffing is actually when you stuff it inside the turkey! And dressing is like this, where you make it but don’t stuff it. But nobody calls it dressing these days so lets just stick with stuffing so we don’t all get confused. haha
What is the best kind of bread for homemade classic stuffing?
- I prefer a hearty bakery white bread. Such as French bread. If you use a sandwich bread make sure it has good structure, not too light & airy!
- Sourdough is also delicious in stuffing.
- Cornbread! I sometimes do half French bread and half corn bread. The easiest thing to do if you want to use corn bread is to make it ahead (or if you have leftovers this is great!) cut up in small squares, dry it out, then stick it in the freezer until you are ready to use it. (Let it thaw before you make the stuffing.)
How to make classic stuffing
- Dry out your bread cubes then place in a large bowl. (see below for instructions)
- Sprinkle the bread with poultry seasoning, sage and salt and pepper to taste.
- Melt butter then add the onions and celery and sautéed still soft. Add the garlic and stir for 30 more seconds.
- Pour the butter mixture over the bread and stir.
- In a medium bowl, beat the eggs. Add the broth and powdered milk (if you want to add that) The powdered milk is totally optional. I’ve made it with or without…both excellent
- Slowly pour the liquid over the bread crumbs. Stop and stir. Add more liquid until it is moist but not soggy.
- Place in a large pan or (2) 9×13 dishes or cookie sheets work too.
- Cover with foil and bake for 30 min. Remove the foil and bake for 10 more minuets or until golden brown on top!
- Enjoy!
How to dry out bread to make stuffing:
- Cut up the bread into cubes.
- Place on a cookie sheets in a single layer and let them dry out for a few days until stale and dry.
- If you don’t have time to let them dry out…do the following:
- Bake at 300 degrees on a cookie sheets for 30 to 45 minutes or until dry & crisp (but not burnt!)
Other THANKSGIVING RECIPES you need to add to your menu!
- The best make ahead MASHED potatoes!
- Sweet Potato Casserole (this is a family favorite & reader favorite too!)
- Corn Casserole (from scratch! So good!)
- Sugar Cream Pie (This is so easy and decadent!)
KEEP IN TOUCH! You can follow me over on Instagram, Pinterest & Facebook. And if you make this recipe, I’d love to hear from you, leave a comment and rate the recipe below.
Grandma Cleo's Turkey Stuffing
Ingredients
- 2 (16 ounce) loafs of bread cut up small & dried out (or baked till crisp) (about 20 cups)
- 2 tablespoons fresh sage, chopped fine (about 10 small leaves)
- 1 tablespoon poultry seasoning
- salt & pepper (to taste)
- 1 cup butter (2 cubes)
- 2 medium onions (chopped fine)
- 4 stalks of celery, chopped fine (about 1 1/2 to 2 cups)
- 1 tablespoon minced garlic (or 1/2 tsp. garlic powder)
- 3 large eggs (beaten)
- 4 cups chicken broth (or 4 cups water + 4 t. chicken base*)
- 1/2 cup powdered milk (optional)
Instructions
- Cut up your bread into small cubes and lay out on cookie sheets. Dry out for a few days or bake in the oven. Bake in single layers on cookie sheets at 300 for about 30-45 minutes or until crisp and dry but not burnt.
- Place the dried bread cubes in a large bowl. Sprinkle with the chopped fresh sage and poultry seasoning. Add salt and pepper to taste.
- Heat your oven to 350 degress and grease/spray 2 9x13" pan or cookie sheets then set aside. (I usually use a cookie sheets)
- In a medium sized skillet, melt the butter. Add the onion and celery. Cook until the vegetables are soft. Add the minced garlic and cook for 30 seconds then remove from heat.
- Pour the butter and vegetable mixture over the bread cubes and stir.
- In a medium bowl, whip up the eggs. Add the chicken broth and powdered milk (if using) and stir until combined. Pour mixture, a little at a time, over the bread cubes until it's evenly moistened. You may or may not use it all depending on the exact amount of bread. You want it wet but not soggy.
- Place in prepapred pans or cookie sheets. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 more minutes until it is golden brown and set in the middle.
Notes
- Make Ahead: Prep the bread cubes ahead of time! Once they are cut up and dried out put them in a sealed bag until you are ready to make the stuffing.
- What kind of bread? I usually buy the 2 pack of French bread from Costco, cut up small and dry out. Any bread will work that you like. Just don't use a really soft sandwich bread. Use something that is "sturdy" (not light & airy) I have also made this with half bread and half corn bread and we LOVED it! If you make cornbread cut up and dry out the leftovers. You could do this ahead of time and freeze the cornbread cubes.
- In my Grandma Cleo's recipe (pictured above) she said you can use milk or broth. Or broth with powdered milk. I have made it with broth mixed with powdered milk and just broth. Both ways are great.
- You can use minced garlic or garlic power if you prefer that.
- This can easily be cut in half for a smaller group.
Chocolate brownie cookies are the best of both worlds. Make these next time you are having a chocolate craving and can’t decide between a brownie or a cookie! Try some other popular cookie recipes too: Peanut Butter Oatmeal Chocolate Chip Cookies, Classic Chocolate Chip or Parfait Cookies! Brownie Cookies I don’t know if I could love...]]>
Chocolate brownie cookies are the best of both worlds. Make these next time you are having a chocolate craving and can’t decide between a brownie or a cookie!
Try some other popular cookie recipes too: Peanut Butter Oatmeal Chocolate Chip Cookies, Classic Chocolate Chip or Parfait Cookies!
Brownie Cookies
I don’t know if I could love a cookie more. I have a hard time choosing between a brownie and a cookie. Who is with me?! So the fact that this cookie is basically both, I am in heaven!
Normally I am more of milk chocolate fan. But these cookies use bittersweet chocolate chips in the dough and then in the cookie. And I am here for it!
The ingredients are pretty basic. The only thing you may have to pick up at the store are bittersweet chocolate chips. I used a bag of the Ghirardelli brand for this recipe and they worked great!
Ingredients for chocolate brownie cookies:
- flour
- coco (I used regular, but you can also use dutch-processed
- baking powder & soda
- salt
- bittersweet chocolate chips
- oil
- butter
- milk
- sugar
- eggs
More cookies!
- Texas Ranger Cookies
- Nutella Chocolate Chip Cookies (We LOVE these so much)
- Triple Chocolate Truffle Cookies (one of my faves!)
KEEP IN TOUCH! You can follow me over on Instagram, Pinterest & Facebook. And if you make this recipe, I’d love to hear from you, leave a comment and rate the recipe below.
Brownie Cookies
Ingredients
- 1 cup (5 ounces) flour
- 1/4 cup (3/4 ounce) coco powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 10 ounces bittersweet chocolate, chopped (I used a bag of ghiradeli chococlate chips)
- 3 tablespoons neutral oil, such as vegtable (I used avocado)
- 1 tablespoon butter
- 2 tablespoons milk
- 1 cup sugar
- 2 large eggs
Instructions
- Preheat your oven to 300 degrees. Line your cookie sheets with parchment paper and set aside.
- In a medium sized bowl, whisk together the flour, cocoa, baking powder, baking soda & salt. Set aside.
- Measure out 6 ounces of the bittersweet chocolate chips (or 1 cup) and place in a microwave safe bowl. Add the oil & butter then melt at 50 percent power until melted (about 3 min.) Stir halfway through.
- Remove from the microwave and whisk in the milk.
- In a large bowl, mix the sugar and eggs using a hand mixer until very thick and pale (about 4 min.) You can also do this in a stand mixer if you would like.
- Add the melted chocolate mixture to the egg mixture and whisk together. Fold in the flour mixture with a spatula until combined and no dry pockets remain. Fold in the remaining chocolate chips.
- Use a medium sized cookie scoop and place onto the prepared sheets, 12 per pan. Bake for 14 to 16 min. Let the cookies cool on the sheets for 30 min. Store in an airtight container. Makes about 24 to 28 cookies.
Recipe adapted from Cooks Country Magazine.
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