Mel Favorite Fare


Dinner is ready … almost.
Crockpot chicken noodles
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 stick of butter
2 15-oz. cans chicken broth
24 oz. frozen egg noodles
Cook chicken, soup, butter, and broth in crockpot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
Guacamole salad
4 ripe avocados, cut into chunks
1 small red onion, thinly sliced
1/3 C cilantro leaves, chopped
2 C heirloom tomatoes, sliced in half
For dressing:
juice of one large lime
1-2 tsp. hot sauce
1 tsp. apple cider vinegar
3 TBS extra virgin olive oil
sea salt and freshly cracked black pepper
Prepare dressing, set aside. Prepare veggies, adding tomatoes, onion and cilantro in a medium sized bowl. Toss veggies. Drizzle dressing over tomatoes and onion. Fold in avocado chunks. Serve immediately.
Big gooey cookies
2 C oats, preferably not quick oats
1/4 tsp. baking powder
1 tsp. baking soda
1 C all-purpose flour
1/4 tsp. coarse kosher salt
1/2 tsp. ground cinnamon, optional
1/2 C unsalted butter, softened
1/4 C granulated sugar
3/4 C brown sugar, packed
1 C creamy peanut butter
2 tsp. vanilla extract
2 large eggs, room temperature
1 C M&Ms, divided (mini M&M’s work great as garnish as well)
1/2 C chocolate chips
Toasting oats (optional):
Preheat oven to 350 degrees. Place oats on baking sheet and toast for 12 minutes, rotating pan halfway through. Remove and let cool on cooling rack.
Monster cookies:
Combine oats, baking powder, baking soda, flour, salt, and cinnamon in medium bowl. Set aside. Combine butter, sugar, brown sugar, and peanut butter in bowl of mixer until fully mixed, about three minutes at medium speed. Add eggs, one at a time, mixing for 30 seconds after each addition. Add vanilla extract. Reduce mixer speed and add oat mixture. Mix just until combined. Add 1/2 cup M&Ms and 1/2 cup chocolate chips. Cover bowl with plastic wrap and let rest at room temperature for one hour.
Preheat oven to 350 degrees. Use 1/2 cup measuring cup to portion cookies and place on parchment-lined baking sheet. Cover individual cookies with remaining M&Ms. Bake for 16-20 minutes or until edges are slightly golden brown. Remove from oven and let cool.
She said, “I enjoy a glass of wine each evening for its health benefits. The other glasses are for my witty comebacks and flawless dance moves!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
A reminder – if you are a Journal-Tribune subscriber you also have free access to the online version, my favorite way to read it. It is usually available early in the afternoon during the week. The Saturday edition has an extra page with more pictures available in color. Just call the Journal-Tribune office and you will be set up quickly.
(Melanie Behrens –

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