I chose this
Lets begin today with a skillet chili mac with corn and green chiles, recipe adapted from Cooks Illustrated Cookbook, and My Kitchen Cafe, recipe here. Thanks, Melanie, we loved it. Great weeknight meal, lotsa flavor, simple to make.
In a 12 inch skillet over med high heat you're gonna heat your oil till shimmering then add your beef, minced onion, chili powder, cumin, and salt. Cook till beef is no longer pink about 3 minutes. Stir in your garlic and brown sugar, till fragrant Now stir in your tomato sauce water and elbow macaroni Cover and cook till macaroni is tender bout 10 minutes. Now season with salt, pepper. Stir in 1 cup of your Mexican blend cheese, 1 cup of frozen corn, 1 can chopped green chiles, drained, and some chopped fresh cilantro Sprinkle remaining 1 cup of cheese over top Cover and let sit 2 minutes till cheese melts. Serve. I love these quick weeknight meals 1/2 hour tops. Delicious, kid friendly, FFH approvedHere are some cookies I made after seeing them on Valerie's blog. These are Creamy Cocoa Cookies with Fat Fudge Frosting, recipe here. And My Oh My are they sinfully good. Begin by creaming your butter, sugar, eggs, and vanilla. In separate bowl mix cream of tartar, cocoa powder, salt, baking powder, and flour Add a bit at a time to the creamed mixture. Dough will be thick, like a nice cOck. Refrigerate dough for an hour or so, or overnight like me. Roll into balls and bake for 7 to 9 minutes till just until outside is cooked Do not over bake. Allow to cool on a rack. Make the frosting below and turn them into sandwiches To make frosting, combine your melted butter, cocoa powder, powdered sugar, and vanilla in a large bowl. Add milk slowly until frosting is creamy looking. I used a handheld mixer. Allow frosting to cool and thicken before spreading on cookies. Roll in sprinklesThanks Valerie for a keeper recipe. They are so pretty too. Kids and firefighter approved. I chose Halloween/fall colors, but for Christmas you can bet your sweet hot ass I'll be using red and green.