Mexi-Corn Hot Dog Topper
2 ears fresh corn, cut off cob
1 small zucchini, finely chopped
2 green onions, chopped
1/2 jalapeno, minced
1/4 cup fresh cilantro, chopped
Juice of 2 small limes
1 teaspoon sugar
1 tablespoon olive oil
Salt/pepper to taste
Mix all ingredients in a large bowl, refrigerate for 30 min. to 1 hour. Serve on top of hot dogs.
M&M Skillet Cookie
1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
3/4 cup M&M’S® Baking Bits
Preheat oven to 325°F and lightly grease your oven-safe skillet (cast iron, preferably).
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a medium bowl, combine flour, baking soda, and salt. On low speed, slowly mix into the wet ingredients until combined. Add the chocolate chips and M&M’s, then mix on low until everything is evenly distributed.
Spread the cookie dough evenly into prepared skillet.
Bake for 30-35 minutes or until puffed and browned on the sides, and lightly browned on top. Check by sticking a toothpick in the middle. If it comes out clean - it’s done. Let cool for 15-20 mins.
Serve with ice cream and chocolate syrup or by itself!
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.