Whole Wheat M&M Cookies

This month is flying by!  I am actually on a plane as I write this blog, cool, right?

So I was re-organizing my baking/spice cabinet the other day and found a nearly full bag of whole wheat flour that I totally forgot about. I’ve never had a whole wheat chocolate chip cookie but have heard they are quite tasty so I gave it a shot. I have to say these were great. I brought them into my co-workers for a meeting we were having and they just flew out of the containers.

Ingredients:

• 3/4 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 tablespoon milk
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 2 cups sifted whole wheat pastry flour
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup plain M & M’s
• 1/2 cup chopped walnuts (optional)

Pre-heat the oven to 375 degrees. Beat butter and both sugars together until fluffy. Then add in the milk, vanilla and eggs.

In separate bowl sift in flours, then mix in baking soda and salt.  Slowly blend dry mixture into creamed batter.

Once mixed together thoroughly fold in the chocolate chips and M & M’s. Walnuts, too, if you’d like. I usually make 1/2 of the batter with and half without.

Roll about a tablespoon of dough and place on a greased cookie sheet. Bake for about 12-15 minutes or until the edges are lightly golden.

Warm, crispy cookies!

For a fun twist…

I also made these with Peanut M&M’s! I’ve never seen anyone make cookies with those before so I thought I would try it out. I loved them!

Same ingredients only switch regular M&M’s for Peanut ones!

Ta-da!

 

Chicken Pot Pie Casserole

Holy moly, I had left overs FOREVER with this one! Fortunately, it was quite yummy.

This takes a good amount of prep work, too. If I remember correctly (I made this about 2 weeks ago) I was in the kitchen cutting veggies and cooking the chicken for at least an hour. Good thing I love cooking, baking. and my kitchen!

Buttermilk Biscuit Topping

• 3 cups all-purpose flour
• 2 Tablespoons sugar
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon salt
• 1/2 cup shortening, cold and cut into cubes
• 1/4 cup butter, cold and cut into cubes
• 1 egg, beaten
• 3/4 cup buttermilk, cold

Pot Pie Fillings

• 1 lb Chicken Breast Cut, Cooked and Seasoned (I used Lawry’s Chicken Seasoning)
• 2 Can Cream of Chicken soup
• 1/4 cup water
• 1 1/2 cups cut string beans
• 1 1/2 cups red potatoes
• 1 cup carrots sliced
• 3/4 cup corn off the cob
• 1/4 cup diced Onions

Sift together flour, sugar, baking powder, cream of tartar and salt in large mixing bowl.  Add in shortening and butter until the mixture resembles coarse meal.

In a small bowl beat egg and milk together lightly. Pour egg mixture in with flour mix together with stand or hand mixer creating a soft dough. Set aside until about to layer on top of pot pie fillings.

Pre-heat oven to 425 degrees.

I should have done this part in a large  bowl BEFORE putting it into the baking dish. Boy, did I make a mess. Live and learn, right?

Mix all veggies and meat together with the cream of chicken soup and water. Pour filling into baking dish about 2/3 of the way. Bake in oven  for 30 minutes.

Take dish out of the oven.

Flour counter and rolling-pin. Knead the dough about 10-15 times then roll dough out to about a 1/2 inch thick. Place dough over pot pie filling. Bake for 15-20 minutes or until biscuit topping is lightly golden.

Yum!

S’more Chocolate Chip Cookies

Ok,  I will admit it, I got lazy with pictures for this recipe, SORRY!

But, I must say these got rave reviews.

Ingredients:

• Graham Cracker Crust:
• 3 cups Graham cracker crumbs
• 2/3 cups melted butter
• 1/4 heaping cup of sugar
• 2 egg yolks, beaten

• Cookie:
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 1 1/2 cups of semi-sweet chocolate chips
• 1 cup of mini marsh mellows, frozen
• Topping: Mini-Hershey bars, 1/2 cup of frozen marsh mellows

Melt butter into medium mixing bowl. Grind graham crackers in food processor. Add crumbs and sugar in with butter and mix thoroughly.

Spray mini cupcake pan with cooking spray. Ball a large teaspoon of Graham cracker mixture  and place into pan. Press in to line the cup. Brush with beaten egg yolk.

Time to make the cookie dough! You know the drill: Pre-heat the over to 350 degrees. Mix together butter and sugars until smooth. Beat in one egg at a time followed by the vanilla. Add in hot water and baking soda. Slowly mix in flour and chocolate chips. Grab the marsh mellows from the freezer and lightly add in.

Drop small spoonful into graham cracker crumb crust. Tip: Don’t allow batter to be level with the pan. Leave some room for the cookie to expand.

Bake for about 15 minutes or until edges just begin to turn golden. Take te pan out of the oven and place the topping.

Bake for an additional 5 minutes or until marsh mellows are golden.

Grab a cozy blanket, a glass of milk, and enjoy!!!