RECIPES of the Week!
Cake Mix Cookies Recipes
CHOCOLATE CHIP COOKIES
INGREDIENTS
1 package yellow cake mix
1 cup chocolate chips
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
RED VELVET WHITE CHOCOLATE COOKIES
INGREDIENTS
1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
SNICKERDOODLE COOKIES
INGREDIENTS
1 package white cake mix
1 tablespoon cinnamon
⅓ cup oil
2 eggs
Cinnamon sugar
PREPARATION
Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
LEMON CRINKLE COOKIES
INGREDIENTS
1 package lemon cake mix
⅓ cup oil
2 eggs
Powdered sugar
PREPARATION
1. Combine cake mix, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
3. Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F/180°C for 10-12 minutes.
BIRTHDAY CAKE COOKIES
INGREDIENTS
1 package funfetti cake mix
¾ cup white chocolate chunks
⅓ cup oil
2 eggs
Rainbow sprinkles
PREPARATION
1. Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Garnish with sprinkles.
S'MORES COOKIES
INGREDIENTS
1 package chocolate cake
¾ cup marshmallows
¾ cup crushed graham crackers
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, marshmallows, graham crackers, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
PEANUT BUTTER CUP COOKIES
INGREDIENTS
1 package yellow cake mix
1 cup peanut butter, softened
10 peanut butter cups, crushed
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
STRAWBERRIES 'N' CREAM COOKIES
INGREDIENTS
1 package strawberry cake mix
½ cup chopped strawberries
½ cup cream cheese
⅓ cup oil
2 eggs
PREPARATION
1. Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
2. Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
3. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F/180°C for 10-12 minutes.
COOKIES 'N' CREAM COOKIES
INGREDIENTS
1 package white cake mix
12 sandwich cookies, crushed
⅓ cup oil
2 eggs
PREPARATION
1. Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
Chicken Francaise
Serves 4
Ingredients
4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
Directions
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
Mushrooms in Cream
Serves 4
Ingredients
2 tablespoons canola oil
2 tablespoons butter
1 lb mushrooms, wiped with a damp cloth and sliced (I used creminis, also called baby portobellos)
4 cloves garlic, minced
1 tablespoon fresh thyme (or 1 teaspoon dried thyme leaves)
1/3 teaspoon salt
Pinch black pepper
1/4 cup dry white wine, mushroom stock (or any other stock), or water
2/3 cup heavy cream
Directions
Heat the butter and oil in a large skillet over medium heat; once the butter is melted, add the mushrooms and cook until tender and browned, about 10 minutes, stirring occasionally.
Add the garlic, thyme, salt, and pepper and sauté until fragrant, 1 to 2 minutes.
Stir in the wine (off the heat), then turn heat up to high and cook until evaporated, about 2 minutes, stirring vigorously to scrape up any brown bits from the bottom of the skillet.
Add the cream, bring to a simmer, and cook 2 minutes.
Serve:
on top of basic risotto
on top of pasta
over chicken
on top of crostini
to fill an omelet
or any which way ya like!
ENJOY & Bon Appetit!
CHOCOLATE CHIP COOKIES
INGREDIENTS
1 package yellow cake mix
1 cup chocolate chips
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
RED VELVET WHITE CHOCOLATE COOKIES
INGREDIENTS
1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
SNICKERDOODLE COOKIES
INGREDIENTS
1 package white cake mix
1 tablespoon cinnamon
⅓ cup oil
2 eggs
Cinnamon sugar
PREPARATION
Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
LEMON CRINKLE COOKIES
INGREDIENTS
1 package lemon cake mix
⅓ cup oil
2 eggs
Powdered sugar
PREPARATION
1. Combine cake mix, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
3. Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F/180°C for 10-12 minutes.
BIRTHDAY CAKE COOKIES
INGREDIENTS
1 package funfetti cake mix
¾ cup white chocolate chunks
⅓ cup oil
2 eggs
Rainbow sprinkles
PREPARATION
1. Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
4. Garnish with sprinkles.
S'MORES COOKIES
INGREDIENTS
1 package chocolate cake
¾ cup marshmallows
¾ cup crushed graham crackers
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, marshmallows, graham crackers, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
PEANUT BUTTER CUP COOKIES
INGREDIENTS
1 package yellow cake mix
1 cup peanut butter, softened
10 peanut butter cups, crushed
½ cup oil
2 eggs
PREPARATION
1. Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
STRAWBERRIES 'N' CREAM COOKIES
INGREDIENTS
1 package strawberry cake mix
½ cup chopped strawberries
½ cup cream cheese
⅓ cup oil
2 eggs
PREPARATION
1. Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
2. Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
3. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F/180°C for 10-12 minutes.
COOKIES 'N' CREAM COOKIES
INGREDIENTS
1 package white cake mix
12 sandwich cookies, crushed
⅓ cup oil
2 eggs
PREPARATION
1. Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F/180°C for 10-12 minutes.
Chicken Francaise
Serves 4
Ingredients
4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
Directions
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
Mushrooms in Cream
Serves 4
Ingredients
2 tablespoons canola oil
2 tablespoons butter
1 lb mushrooms, wiped with a damp cloth and sliced (I used creminis, also called baby portobellos)
4 cloves garlic, minced
1 tablespoon fresh thyme (or 1 teaspoon dried thyme leaves)
1/3 teaspoon salt
Pinch black pepper
1/4 cup dry white wine, mushroom stock (or any other stock), or water
2/3 cup heavy cream
Directions
Heat the butter and oil in a large skillet over medium heat; once the butter is melted, add the mushrooms and cook until tender and browned, about 10 minutes, stirring occasionally.
Add the garlic, thyme, salt, and pepper and sauté until fragrant, 1 to 2 minutes.
Stir in the wine (off the heat), then turn heat up to high and cook until evaporated, about 2 minutes, stirring vigorously to scrape up any brown bits from the bottom of the skillet.
Add the cream, bring to a simmer, and cook 2 minutes.
Serve:
on top of basic risotto
on top of pasta
over chicken
on top of crostini
to fill an omelet
or any which way ya like!
ENJOY & Bon Appetit!
