Copycat Costco™ Double Chocolate Muffins

Ingredients

3

eggs

3/4

cup milk

1/2

cup butter, melted

1

box (15.25 oz)  cake mix (any chocolate flavor)

1

packet (3.9 oz) chocolate pudding mix

3/4

cup sour cream

1

cup chocolate chips

Steps

• 1

  In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in chocolate chips.
• 2

  Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top.
• 3

  Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.

Skillet Pizza Dip

Ingredients

1

teaspoon butter

1

box (9 oz) frozen frozen chopped spinach, thawed

1

cup creamy Alfredo sauce

1

cup freshly shredded mozzarella cheese, divided

1

cup diced chicken breast, divided

1/2

cup chopped sun-dried tomatoes (packed in oil and drained) divided

3

sticks mozzarella string cheese

1

tube  refrigerated classic pizza crust

1

egg white

1

teaspoon extra virgin olive oil

2

tablespoons Parmesan cheese, shredded

Steps

• 1

  Preheat oven to 350ºF. Grease a 10-inch oven-safe non-stick skillet (or cast iron skillet) with 1 teaspoon butter.
• 2

  Squeeze excess water out of spinach and stir spinach into the Alfredo sauce. Add half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Stir just until combined.
• 3

  Cut each string cheese into 4 pieces. Unroll pizza dough and cut it into 12 squares.
• 4

  Brush egg white over pieces of pizza dough. Set one piece of the string cheese on a square of dough. Attach opposing corners of the dough, then pinch around the edges to seal the dough. Pinch and roll into a ball.
• 5

  Arrange the balls of dough in a single ring around the edge of the buttered skillet. Spoon spinach mixture into the center of the skillet.
• 6

  Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top.
• 7

  Sprinkle some of the remaining mozzarella cheese and all the remaining chicken and sun-dried tomatoes over the spinach dip, then top with the remaining mozzarella cheese.
• 8

  Bake for 32-35 minutes, until the pizza crust turns deep golden brown and the cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes before serving.

Skillet Butter Chicken Pasta

Ingredients

1

package (20 oz) boneless skinless chicken thighs, cut into bite-size pieces

1/2

teaspoon salt

1/4

teaspoon pepper

4

tablespoons butter

1

cup chopped yellow onions

2

tablespoons  organic tomato paste (from a can)

3

cloves garlic, finely chopped

1

tablespoon finely chopped peeled gingerroot

1

tablespoon garam masala

8

oz uncooked farfalle pasta (3 cups)

1

carton (32 oz)  chicken broth

1/2

cup heavy whipping cream

Steps

• 1

  Season chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Cook chicken in butter 5 to 6 minutes, stirring frequently, until browned. Remove chicken from skillet.
• 2

  Reduce heat to medium. In same skillet, heat remaining 3 tablespoons butter. Cook onions in butter 5 to 6 minutes, stirring occasionally, until softened. Add tomato paste; cook and stir 2 minutes. Add garlic, gingerroot and garam masala; cook and stir 1 minute.
• 3

  Add pasta and broth; heat to boiling. Reduce heat; simmer 15 to 17 minutes, stirring occasionally, until pasta is just tender and most of liquid is absorbed. Add chicken and whipping cream; cook 3 to 5 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut and sauce has slightly thickened.

3-Ingredient Gooey S’mores Bars

Ingredients

1

roll (16.5 oz)  refrigerated chocolate chip cookies

1

cup graham cracker crumbs

1

jar (7 oz) marshmallow creme

Steps

• 1

  Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• 2

  In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs). Press half of the dough evenly in bottom of pan to form crust. Bake 13 minutes.
• 3

  Spoon marshmallow creme evenly over partially baked dough; sprinkle with remaining 1/4 cup graham cracker crumbs. Crumble remaining cookie dough on top.
• 4

  Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. For bars, cut into 3 rows by 3 rows. Serve warm or cool.

Easy Homemade Chicken Noodle Soup

Ingredients

1

carton (32 oz)  chicken broth

4

cups water

3

cups shredded or chopped rotisserie chicken

2

teaspoons seasoning of choice (salt, pepper, poultry seasoning, garlic salt, etc.)

6

oz (1/2 bag) cholesterol-free egg white noodles, uncooked

1

small bag (about 2 cups) frozen veggies, if desired

Salt and pepper to taste

Steps

• 1

  In large stock pot, add broth, water, chicken, and seasonings. (Add more seasoning to taste, if desired.) Bring to a boil.
• 2

  Add egg noodles and continue boiling to cook noodles as directed on package. Soup is ready to serve when noodles are done. Season with salt and pepper to taste, or allow your guests to season their own.
• 
  

Cheesy Enchilada Quinoa Casserole

Ingredients

3

cups cooked quinoa

1

pound ground turkey, browned

1

(15 oz.) can black beans, drained

1

(10 oz.) can  enchilada sauce

1

(15 oz.) can  organic fire roasted crushed tomatoes

1

packet  taco seasoning mix

4

cups shredded Mexican or pepper jack cheese

1/2

avocado, diced

1

roma tomato, finely diced

1/4

cup corn

2

tablespoons cilantro, freshly chopped

Steps

• 1

  Preheat oven to 400º F. In a 9 x 13-inch casserole dish, mix together quinoa, turkey, black beans, enchilada sauce, tomatoes and taco sesasoning. Top with 3 cups shredded cheese.
• 2

  Bake for 20-35 minutes, or until cheese melts.
• 3

  Remove from oven, stir casserole to mix, and top with remaining 1 cup of cheese, diced avocado, tomato, corn niblets and cilantro. Return to oven and bake for 7-10 minutes more, until cheese melts completely. Serve and enjoy!