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Recipe from @Maude 🍪🍫 * Cookies & Cream Cookies * 1 cup unsalted butter* softened * 1 cup granulated sugar * 1 cup light brown sugar packed * 2 tsp pure vanilla extract * 1 large egg, room temp * 1 large egg yolk, room temp * 3 cups all-purpose flour * 1 tsp baking soda * 1/2 tsp baking powder * 1 tsp sea salt * 1 tsp cornstarch * 1/2 cup white chocolate chips * 10 oreos, chopped into pieces * 1 (4.4 oz) Hersheys cookies & cream broken into small pieces 

1. Mix together butter and sugars, make sure butter is extra soft, so you can easily mix. * 2. Add egg, egg yolk and vanilla. Mix on low speed until combined. * 3. Mix all dry ingredients into a medium bowl. * 4. Add dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add oreos, chips and chocolate. * 5. When ready to bake, preheat oven to 375. * 6. Using an ice cream scoop or large spoon, form dough into balls. Place cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone #onenewrecipeaweek #onenewrecipeaweekchallenge #onenewrecipeaweekseries #recipechallenge #cookierecipe #cookiesandcream #oreocookies #cookiesandcreamcookies #BakeWithMe #baking

Recipe from @Spoonful of Si 🫘🌶️ • 2 tbsp olive oil • 1 white onion, diced • 5 garlic cloves, minced • 1 jalapeño, diced • 6 oz can tomato paste • 1 lb ground beef • 1 lb ground pork • 4 tbsp chili powder • 1.5 tbsp cumin • 1.5 tbsp paprika • 1.5 tbsp dried oregano • 1 tbsp garlic powder • 1 tbsp onion powder • 2 tsp smoked paprika • 2 tsp black pepper • 1.5 tsp salt • 2 tsp sugar • 1/2 tsp nutmeg • 1/4 tsp ground cloves • 1 large fresh tomato, diced • 15 oz can crushed tomato • 15 oz can tomato sauce • 2 cups chicken broth • 15 oz can kidney beans, drained • 15 oz can black beans, drained • 15 oz can pinto beans, drained • cheddar jack, shredded (optional topping) • sour cream (optional topping) • sliced green onions (optional topping) • cornbread with honey (optional side) 1. Prep ingredients. Dice onion, mince garlic, dice jalapeño, chop tomato, drain beans in a colander and set aside. 2. Heat olive oil in a large soup pot over medium-high heat. Add diced onion, minced garlic, and diced jalapeño. Cook until onions are soft and almost translucent, 3-5 minutes. 3. Add can of tomato paste to the onions and stir together until combined. Add the ground beef and ground pork and break up with a wooden spoon. 4. Season meat with chili powder, cumin, paprika, oregano, garlic powder, onion powder, smoked paprika, black pepper, salt, sugar, nutmeg and ground cloves. Mix together with a wooden spoon until combined and meat is cooked. 5. Reduce heat to medium. Stir in the chopped fresh tomato, crushed tomato, and tomato sauce. Add 2 cups chicken broth. Mix in all of the beans. #onenewrecipeaweek #onenewrecipe #recipechallenge #chili #chilirecipe #souprecipes #EasyRecipes @H-E-B @target @Ross Dress for Less @Marshalls @HomeGoods @TJ Maxx @HexClad @Material Kitchen @Caleb William

Big thanks to the one and only @HexClad 🍳🥘 #hexcladcreator Recipe from @Maja✨ #hexclad #hexcladpartner For the Chicken Marinade: • 1 large chicken breast butterflied • Salt & pepper to taste • 1 teaspoon smoked paprika • 1 teaspoon garlic powder • 1 teaspoon dried parsley • ¼ teaspoon chili flakes • ½ tablespoon olive oil • 1 tablespoon butter for cooking For the Pasta Sauce: • 2 tablespoon butter • 1 onion finely diced • 8 garlic cloves minced • 2 cups heavy cream • 1 tablespoon flour mixed with 2 tablespoon water flour slurry • Handful fresh parsley chopped • 8 oz cooked Fusilli Pasta • 1 teaspoon smoked paprika • 1 teaspoon garlic powder • ¼ teaspoon chili flakes • 1 cup freshly grated Parmesan cheese • Marinate the Chicken: Season the butterflied chicken breast with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let it marinate for 10 minutes. • Cook the Chicken: Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked. Remove and set aside to rest before slicing. • Make the Sauce: In the same pan, melt 2 tablespoon butter. Add diced onions and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. • Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.
 • Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently. • Cook the Pasta: While the sauce simmers, cook Brami Fusilli in salted boiling water until al dente. Drain and set aside. • Bring it Together: Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce. • Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired. #onenewrecipeaweek #pasta #patsarecipe #garlicparmesan #hexcladreview