Trader Joe's Lentil Dip

From Amber's Kitchen.

3 mini cucumbers, chopped

Half package (17.63 oz.) of Trader Joe’s steamed lentils (or 1 C. cooked lentils)

1/2 C. crumbled feta cheese

14.5-oz. container of bruschetta sauce

Blue tortilla chips

Mix everything together in a medium bowl. Serve with tortilla chips.

Chocolate Chip Cookie Bars

From Amber's Kitchen.

1-1/2 C. (3 sticks) butter, softened

1 C. plus 2 Tbsp. granulated sugar

1 C. plus 2 Tbsp. brown sugar

3 large eggs

1/2 Tbsp. vanilla

3-1/3 C. flour

1/2 Tbsp. baking soda

1 tsp. salt

3 C. semi-sweet chocolate chips

1-1/2 C. chopped nuts, optional

Grease a 17x12-inch cookie sheet. Preheat oven to 350°.

Beat butter and sugar with an electric mixer until creamy and fluffy. Add eggs, one at a time, beating in between, then add the vanilla, flour, salt, and baking soda, mixing well. The batter will feel wetter than a standard cookie dough.

Gently fold in the chocolate chips (and nuts if using). Spread batter into prepared pan. If desired, sprinkle some additional chocolate chips or M&M's on top of batter.

Bake for 17-18 minutes or until golden brown. Do not overbake. These are easier to cut while warm.

Gourmet Chocolate Chip Cookies

From Valerie Kukahiko.

1 C. salted butter, cold and cubed

140 g. sugar

140 g. light brown sugar

2 large eggs

1 Tbsp. vanilla extract

440 g. all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

230 g. milk chocolate chips (preferably Ghirardelli)

230 g. semi-sweet chocolate chips (preferably Ghirardelli)

Preheat oven to 400°. Evenly space the two oven racks so they are set towards the middle of the oven with a space between them.

Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high for 1 minute. Scrape down the bowl. Add sugar and brown sugar. Beat on medium-high for 2 minutes, scraping the bowl down as needed. Add eggs and vanilla. Beat until mostly combined. Add flour, cornstarch, baking soda, baking powder, and salt. Mix on low for 5 seconds. Add milk and semi-sweet chocolate chips. Mix on medium-low, just until combined and the dough comes together.

Weigh and roll dough into 3-oz. balls. Evenly space 9 dough balls on a double-stacked baking sheet. (Double stacking the baking sheets is essential for keeping the bottoms from browning.) Repeat with the other 9 dough balls. Bake both double-stacked pans at the same time for 6 minutes. Quickly rotate pans to the other rack and bake 6 minutes more, just until the tops of the cookies are starting to get slightly golden. Cool on baking sheets until firm enough to move. Cookies will continue to set up as they cool. Don't overbake or cookies will be dry.

Beef Enchilada Casserole

From Valerie Kukahiko.

1-1/2 lb. ground beef

2 Tbsp. butter

1⁄2 large onion, diced

3 large cloves garlic, minced

14.5-oz. can petite diced tomatoes, undrained

4-oz. can mild diced green chiles

28-oz. can mild red enchilada sauce, divided

1 tsp. sugar

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1 tsp. dried cilantro

1 tsp. smoked paprika

1 tsp. chili powder

2-1/2 C. freshly shredded Monterey Jack or Pepper Jack cheese

18 corn tortillas

2/3 C. sliced olives

Brown beef in a large skillet. Drain off fat and remove to a plate.

Add butter and onions to the skillet. Sauté over medium-high heat until onions are softened. Add garlic. Cook and stir for 30 seconds.

Turn heat to low. Add cooked beef, diced tomatoes, and green chiles to the skillet. Reserve 1 cup enchilada sauce and set it aside. Pour the remaining sauce into the skillet. Add sugar, salt, cumin, oregano, cilantro, paprika, and chili powder. Stir well.

Bring sauce to a boil over medium-high heat, then turn heat down to medium-low and let it simmer for 15 minutes, stirring occasionally. Meanwhile, preheat oven to 400°.

When sauce is done simmering, spread 1⁄2 cup enchilada sauce in the bottom of a 9x9-inch casserole dish. Slice 2 tortillas in half. Place one piece on each side of the dish on top of the sauce. Put a whole tortilla in the middle so that the bottom of the dish is covered by tortillas. Spread 1 cup meat sauce over the tortillas. Sprinkle 2 Tbsp. sliced olives on top. Sprinkle 1⁄3 cup shredded cheese on top. Repeat 4 more times, ending with a 6th layer of tortillas. Spread remaining 1⁄2 cup enchilada sauce over the top of the last tortilla layer. Sprinkle the top with the remaining cheese. Bake 20 minutes or until cheese is completely melted. Serve warm.

Pickled Onions

From Amber's Kitchen.

1 red onion

1 C. hot water

1/2 C. apple cider vinegar

1 Tbsp. sugar

1-1/2 tsp. salt

A few peppercorns

Slice the onion and put into a jar.

Add the rest of the ingredients, seal the jar, and shake the lid to mix.

Refrigerate. It only takes 30 minutes for the onion slices to pickle. They last in the fridge for up to two weeks.

Coconut Tres Leches Cake

From Mel's Kitchen Cafe.

CAKE:

1 box white or yellow cake mix, plus ingredients called for on the box
1 Tbsp. LorAnn coconut bakery emulsion, optional

SYRUP:

1 12-oz. can evaporated milk
1 15-oz. can Coco López Cream of Coconut, shaken well

WHIPPED CREAM:

1 C. heavy whipping cream
1/4 C. powdered sugar, or more to taste
1/2 tsp. vanilla

TOPPING:

1 7-oz. bag sweetened coconut flakes
Fruit (raspberries, strawberries, bananas, and/or fresh pineapple)

Make cake according to package directions. If using, stir in emulsion. Pour into a 9x13-inch pan and bake according to package instructions. Remove the cake from the oven and place it on a wire rack to cool completely, at least one hour.

While cake is baking, whisk together 1 C. heavy cream, Cream of Coconut, and evaporated milk until smooth. Set aside.

Using a fork or skewer, poke holes all over the cooked cake. The more poked holes, the better.

Pour the syrup mixture all over the cake. Some will puddle on the edges and will look like it's not going to soak through, but it will!

Cover with plastic wrap and refrigerate for several hours.

For the whipped cream, pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat on high speed until thickened, about 90 seconds. Add powdered sugar and vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer.

Toast coconut flakes by spreading them on a baking sheet lined with parchment paper and baking at 375° for 5-8 minutes or until golden and toasted, stirring every few minutes. Watch carefully as the coconut flakes will toast quickly and can burn!

Remove cake from refrigerator. Top cake with whipped cream and then toasted coconut flakes.

Serve with banana slices, fresh berries, and/or fresh pineapple.

Egg Roll in a Bowl

From The Girl Who Ate Everything.

1 lb. ground beef

1 tsp. minced garlic

14 oz. shredded cabbage or coleslaw mix

1/4 C. low-sodium soy sauce or coconut aminos

1 tsp. ground ginger

2 tsp. sriracha

1 egg

1 Tbsp. sesame oil, optional

2 Tbsp. sliced green onions, optional

Wonton strips, optional

Sesame ginger salad dressing, optional

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sauté for 30 seconds.

Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. Add a little water if more liquid is needed to sauté the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat. Stir in sriracha.

If desired, serve over rice and top with sesame oil, green onions, wonton strips, and/or salad dressing.