Weekend Round-Up

Rejoice as Sandra  Boynton keeps track of all important national days. And this is one you don't want to miss. Who doesn't love a cookie packed with oatmeal, M & M's, chocolate chips, toasted pecans and coconut. Pure chocolate bliss for the young to the old. Be creative with your add ins. 
Reese’s pieces
peanut m&ms
crispy m&ms
shredded coconut
pecans
peanut butter chips
butterscotch chips
chopped pretzel pieces
white chocolate chips
pistachios
dried fruit
macadamia nuts
toffee bits
Reese’s peanut butter cup pieces
raisins
chocolate covered raisins
mini marshmallowsThey're soft and chewy and bet you can't eat just one. 

Classic Monster Cookies 

Cook's notes: Recipe makes 18 cookies and was adapted  from the 

firstyearblog.com 
Ingredients:

• 1 cup all purpose flour
• 1 tsp. baking soda
• 1 stick butter, room temperature
• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup creamy peanut butter
• 1 tsp. vanilla extract
• 1 egg
• 1 cup quick oats
• 1/2 cup M & Ms (plus additional for pressing on outside of cookie - optional)
• 1/2 cup chocolate chips (plus additional for pressing on outside of cookie - optional)

Directions:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone pad.  
• In a small bowl, combine the flour and baking soda. Set aside.
• In a mixing bowl cream together the butter, brown sugar and sugar with an electric mixer, 1-2 minutes. Add in the creamy peanut butter, vanilla and egg, beat again.
• Gradually add the dry ingredients, mixing just until combined. Add in the quick oats, M&Ms and chocolate chips, mix until combined. Refrigerate 45 minutes to chill dough. 
• Flour hands to roll dough into balls or use a cookie scoop to form large dough balls (my cookie scoop was heaping with dough). Press additional M & Ms or chocolate chips into the balls if desired. Bake for 10-11 minutes or until the edges begin to turn golden. Allow the cookies to cool for 5 minutes before moving them to a cooling rack.

WINNER WINNER DINNER!

One Pot Ragu with Italian Sausage

Cook's Notes:A warm hearty dish perfect for weeknight cooking. It certainly will satisfy your comfort cravings with this quick and easy one pot recipe. Recipe adapted from cuisineathome.com  October 2018 and serves 4. 

Ingredients:

• 1 lb. ground Italian sausage 
• 1 cup each chopped carrots, celery, and onions.
• 2 TB. olive oil, divided  
• 1 can diced petite tomatoes, basil, garlic and oregano
• 3-1/2 cups chicken broth, low sodium
• 1 TB. each Italian seasoning and parsley
• 1 -1/2 cups jarred marinara sauce  
• 8 oz. spaghetti, uncooked
• 3-4 cups torn spinach leaves 
• Garnish basil leaves

Directions:

• Heat 1 TB. olive oil and cook Italian sausage, crumble and set aside.
• Mince carrots, celery and onion in food processor.
• Wipe pan clean of grease, heat other tablespoon of olive oil and saute carrots, celery and onions until tender.
• Add to pot canned tomatoes, spices, chicken broth, marinara sauce and cooked sausage.  
• Break noodles in half and add to pot. Submerge in liquid (broth) bring to a boil. Reduce heat to medium low and cook until spaghetti is al dente. 
• Stir in several handfuls of torn spinach leaves with stems removed. Stir until wilted.