Nutella Candy Surprise Cookies

Nutella Candy Surprise Cookies

1 1/2 c butter, softened

13 oz Nutella

1 c sugar

1 1/2 c brown sugar

4 eggs

4 1/4 c flour

2 t baking soda

2 t baking powder

1/2 t salt

48 pieces of chocolate-coated candy (Milk Duds, mini Snickers, 3 Musketeers, Milky Way, Reese's)

1. In a large bowl, cream butter, Nutella, and sugars; mix in eggs one at a time.

2. Add flour, baking soda, baking powder, and salt; mix until just combined.

3. Cover and refrigerate dough for at least an hour.

4. Preheat oven to 350* and line cookie sheets with parchment.

5. For each cookie, wrap about one tablespoon of dough around a piece of candy before rolling in a ball. Bake for 8 minutes; let sit for 5 minutes before transferring to cooling rack.

 

Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.