kid favorite

A beautiful holiday favorite with bright Christmas colors and tender dough. An easy cookie recipe when cut into bar wedges resembles a wreath studded with red and green M&amp;Ms and packed with chocolate chips.

Christmas Cream Cheese Chocolate Cookie Bars

& 2/3 C all-purpose flour

tsp baking soda

cornstarch

tsp salt

TBSP salted butter (softened at room temperature)

oz cream cheese (softened

C white sugar

C brown sugar (packed)

tsp vanilla extract

C mini semi-sweet chocolate chips

C white chocolate chips

TBSP white chocolate chips

TBSP red & green M&Ms candies

tsp flaky sea salt (optional)

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.

In a large mixing bowl, beat softened butter and cream cheese with a hand mixer on medium speed until smooth. Beat in egg and vanilla until combined, add both sugars and beat until creamy.

Reduce speed to low and gradually add flour mixture just until it all comes together.

Fold

Use a rubber spatula to fold in mini chocolate chips and white chocolate chips.

Prep

Spray a 9-inch round removable-bottom tart pan with nonstick spray and press dough evenly into the pan with your hands and a sprayed offset spatula. 

Chill

Once smooth and even thickness all around,  top with remaining white chocolate chips and m&amp;m candies.  Gently press them into the dough. Cover and chill in the refrigerator for 1 hour.

Preheat

Bake

Bake until golden and a toothpick inserted in the center comes out mostly clean, about 15 minutes. The toothpick will not be 100% clean like a cake would be and the cookie will continue to cook a bit in the pan once removed from the oven.

Cool

Cool in pan on a wire rack for at least 45 minutes. Press the bottom insert of the tart pan up to release the cookie and slide it onto a plate or cutting board.

Store

The cookies can be stored on a plate wrapped in foil or another air-tight container for up to 2 days.

Tastes just like the flavorful, bright, and fluffy Mexican rice you get in your favorite authentic Mexican restaurant.

Easy Restaurant Style Mexican Rice

TB vegetable oil

& 1/2 C long-grain white rice

garlic powder

tsp cumin

TB onion

C chicken broth (OR vegetable broth works too)

tomato sauce

Heat

Heat oil on medium-high in a large saucepan. Add rice and saute to brown and toast the grains. Some should be slightly brown and others white as they heat.

Saute

Add the garlic, cumin, and dry onion. Stir to saute and toast the spices along with the rice for about a minute.

Add in the broth and stir. Next, add the tomato sauce and stir.

Boil

Bring to a boil and then turn down to low. Put the lid on your saucepan and continue to cook on a very slow simmer for about 20 minutes.

Cook

Try and only remove the lid and stir 1-2x during the 20 minute cooking time.

Enjoy

When done, fluff with a fork and transfer to a serving bowl.

Today I&#x27;m showing you how to make the crispiest chicken wings from the oven.  No need to deep fry anymore.  Serve these wings with a salad and fries and you&#x27;ve got a family friendly dinner.

The Crispiest Chicken Wings From The Oven

chicken wingettes (separated wing portions)

¼ Cup flour (all purpose)

¼ C Corn Starch

onion powder

½ teaspoon kosher salt

black pepper (freshly cracked)

cooking spray

Line baking sheet(s) with foil if desired for easy clean up.  Place oven-safe rack(s) over baking sheet and spray rack with cooking spray.

Create seasoning

Combine flour, corn starch, salt, pepper, garlic powder and onion powder.  Set aside.

Pat chicken wing parts dry with a paper towel and place in a bowl.  Coat chicken with corn starch/seasoning mixture.  Place coated chicken on rack(s) over baking sheets.  Place in oven and set timer for 35 minutes.

Check temperature

After 35 minutes, check chicken temperature with quick-read thermometer.  If not reading 165 F, return to oven in 5 minute increments until up to temperature.

Serve

This delicious and simple pasta side features the nutty rich flavor of browned butter coupled with the unique flavor of mizithra cheese.

Browned Butter and Mizithra Pasta

salted butter

spaghetti

mizithra cheese

salt

herbs (optional)

Place the butter in a medium saute pan...

Place the butter in a medium saute pan over medium-low heat. Let melt, foam, and brown, stirring occasionally.

Put a well-salted pot of water on to...

Put a well-salted pot of water on to boil. Boil noodles according to package directions, and drain well when done.

Toss fully drained pasta with the browned butter...

Toss fully drained pasta with the browned butter and shredded mizithra cheese. Salt to taste. Mix in fresh herbs that compliment your main dish last, if you are going that route.

These Creamy Cafeteria Noodles are the ultimate nostalgic dish, perfect for busy weeknights or whenever you’re craving something comforting.

Cafeteria Noodles

egg noodles

butter

(10.5 chicken soup

milk

black pepper

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Add the cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper, stirring until smooth.

Return the cooked noodles to the pot and toss until they are fully coated in the sauce mixture.

Serve hot.

This recipe is absolutely delicious! My whole family loved it even my picky eater!

This small-batch peanut butter cookie recipe makes only one dozen delicious cookies. They are amazing right out of the oven and make just enough for a small household.  Great for those living alone, in a dorm, or a family that just wants to enjoy all the cookies warm and straight out of the oven with no leftovers.  So when you have a craving, make this easy cookie recipe.

Small-Batch Peanut Butter Cookies

all-purpose flour

baking soda

baking powder

salted butter (softened)

peanut butter

brown sugar (packed)

divided granulated sugar (reserve one TB for rolling cookies)

egg yolk (room temperature)

vanilla extract

preheat

Let your egg and butter come to room temperature. Preheat oven to 350°

To a small mixing bowl add the peanut butter, egg yolk, soft butter, brown sugar, and only 2 tablespoons of the granulated sugars. Using a hand mixer, mix on medium until creamy and smooth - about 1 minute.

Next add the dry ingredients - flour, baking powder, &amp; baking soda, to the creamed mixture. Mix again on medium speed for 1 minute.

press

The dough will seem crumbly and pebble-like. This is ok. Using a rubber spatula, press the peanut butter cookie dough together.

roll

In a small bowl add the reserved 1 tablespoon of granulated sugar. Scoop out and roll 1 ½ tablespoons of dough in your hands. Next, roll the dough ball in the granulated sugar to coat.Drop the sugar-coated peanut butter dough ball on the cookie sheet. Repeat with the rest of the dough. You should have 12 balls of dough evenly spaced on your cookie sheet.

Using a fork press lightly on each dough ball. Press 2x on each dough ball in a criss-cross pattern. Press each dough ball about ½ way down so it still is a bit thick.

bake

Bake in the preheated oven for 10 minutes. They will still be light in color and that is ok. Using an oven mitt, carefully remove the baking sheet from the oven.

cool

Let the cookies rest (which continues to cook them) on the hot baking sheet. Give them 2 more minutes on the baking sheet.  Now you can use a spatula to move them to a cooling rack to finish cooling.  Let cool for 10 minutes before eating.  Or let cool for 20-30 minutes before storing in an air-tight container.

The cookies were soft and really had a good peanut butter taste. They were not dry at all and just the right amount for me and my son. With only 2 of us, I don't like making a lot of cookies or I eat them all.

Top 6 kid favorite recipes from across the web

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Top Tags

Christmas Cream Cheese Chocolate Co...

Easy Restaurant Style Mexican Rice

The Crispiest Chicken Wings From Th...

Browned Butter and Mizithra Pasta

Cafeteria Noodles

Small-Batch Peanut Butter Cookies

Top 6 kid favorite recipes from across the web

The most viewed kid favorite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Christmas Cream Cheese Chocolate Co...

Easy Restaurant Style Mexican Rice

The Crispiest Chicken Wings From Th...

Browned Butter and Mizithra Pasta

Cafeteria Noodles

Small-Batch Peanut Butter Cookies

The most viewed kid favorite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine