Post 2
Twix Cookies
These Twix cookies are rounds of shortbread topped with caramel and milk chocolate. An easy and impressive cookie that tastes even better than the popular candy bar!Once you’ve mixed and chilled your cookie dough, cut out the cookies using a 2-3 inch cookie cutter. Space the cookies on a cookie sheet lined with parchment paper about 1/2 an inch apart. Once baked, spoon the rich and creamy caramel onto the top of each cookie and let it firm up before adding the chocolate on top of the caramel. Let the chocolate cool and eat as many as you like!
Servings 30
Ingredients
- 1 1/2 cups butter softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1/4 teaspoon salt
- 11 ounces caramels
- 1 tablespoon evaporated milk or cream
- 2 cups milk chocolate chips
- 2 teaspoons shortening
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Place the butter in the bowl of a mixer and beat until light and fluffy. Add the powdered sugar and beat until combined.
- Add the vanilla extract, flour and salt to the bowl. Mix until combined.
- Place the dough on a sheet of plastic wrap. Fold the plastic wrap around the dough and chill in the freezer for 20 minutes.
- Flour your work surface and roll out the dough into a 1/2 inch sheet.
- Use a 2 or 3 inch round cookie cutter to cut out cookies. Place the cookies 1 inch apart on the prepared baking sheet.
- Bake the cookies for 12-13 minutes or until edges are light brown. Repeat the process with the remaining dough.
- Cool the cookies on a rack.
- Place the caramels and evaporated milk in a bowl. Microwave at 45 second increments until caramel is melted. Stir until smooth.
- Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie.
- Let the cookies sit until caramel has firmed up, about 20 minutes.
- Place the milk chocolate chips and shortening into a bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
- Place a spoonful of melted chocolate onto each cookie and spread it over the caramel layer.
- Let the cookies sit until the chocolate has hardened, then serve or store in an airtight container for up to 5 days.
Notes
Pork State Shredded Barbeque
Easy Navy Bean Soup
This Easy Navy Bean Soup with Ham is the ultimate cozy comfort food. Made with canned beans, leftover ham, and a handful of pantry staples, it’s quick to make, budget-friendly, and full of nostalgic flavor. Whether you're using up holiday ham or just craving a bowl of something warm and hearty, this is a soup you'll come back to again and again.
Servings 8
Calories 152kcal
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 onion chopped
- 2 carrots peeled and diced
- 3 stalks celery diced
- 3 ham steaks chopped 18 ounces
- 3 16-ounce cans Navy Beans or Great Northern Beans drained and rinsed
- 4 cups reduced low-sodium chicken broth
- 2 bay leaves
- 2 thyme sprigs
- 1 teaspoon black pepper
- salt to taste
Instructions
- In a large Dutch oven, over medium-high heat, melt butter add the garlic and onions. Sauté them until the onion is transparent, about 2 to 3 minutes.
- Add the carrots and celery, continue cooking for a few more minutes until they begin to brown about 5 to 6 minutes. Then add the ham and stir well.
- When the vegetables are well sautéed, add the beans, broth, bay leaf, thyme, and pepper.
- Bring to a boil and then lower heat to medium-low and simmer uncovered for 10 minutes.
- When ready to serve, remove 1 cup of beans and mash with a masher until smooth. Add the smooth beans back to pot and stir. Taste and season with salt if needed.
- Ladle into bowls and garnish with hot sauce and ground black pepper and serve with cornbread.
Notes
Leftover ham: This recipe is perfect for repurposing leftover holiday ham or ham steak. Smoked ham hocks or even turkey can also be used.
• Canned or dried beans: I use canned navy beans for convenience, but you can use dried beans if preferred. Cook them in the Instant Pot to speed things up.
• To thicken soup: Mash 1 cup of beans and stir back into the pot for a creamier consistency.
• Make it vegetarian: Omit the ham and use vegetable broth. Use olive oil or vegan butter instead of butter.
• Freezer-friendly: Let soup cool completely, then store in airtight containers and freeze for up to 3 months.
• Canned or dried beans: I use canned navy beans for convenience, but you can use dried beans if preferred. Cook them in the Instant Pot to speed things up.
• To thicken soup: Mash 1 cup of beans and stir back into the pot for a creamier consistency.
• Make it vegetarian: Omit the ham and use vegetable broth. Use olive oil or vegan butter instead of butter.
• Freezer-friendly: Let soup cool completely, then store in airtight containers and freeze for up to 3 months.
Nutrition
Calories: 152kcal | Carbohydrates: 4g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 1130mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2657IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg