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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!


You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Enjoy!

Pumpkin & White Chocolate Chip Cookies



I have to admit, I have enjoyed all the cookie recipes that have been posted the past year or two that use a cake mix or instant pudding. Don't get me wrong, I am all for making cookies from scratch, but it is also quite nice to cut down on the ingredient list.

These Pumpkin & White Chocolate Chip Cookies were found over at Kitchen Meets Girl. After having made several different cake mix cookie recipes, I think a key thing to note is not to over bake the cookies. This keeps them soft and chewy. Many thanks to Kitchen Meets Girl for this recipe.

Pumpkin & White Chocolate Chip Cookies
Makes 20-24 cookies

  • 1 box Pillsbury Pumpkin cake mix
  • 1 small box instant white chocolate pudding mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pure vanilla
  • 3/4 cup white baking chips, divided
  • Marshmallow Creme Pumpkins, if using

1. Preheat oven to 350-f degrees. Line a cookie sheet with parchment paper or a Silpat.

2. In a large bowl, combine the cake mix, pudding mix, vegetable oil, eggs and vanilla until a dough forms. Stir in 1/2 cup of the white chips.

3. Using a cookie scoop, drop dough by tablespoonfuls onto prepared cookie sheets 2 inches apart. Using the remaining 1/4 cup white chips, press a few chips onto the tops of each cookie. If you're using the marshmallow creme pumpkins, don't worry about adding any extra chips to the top.

4. Bake for 8 to 10 minutes, or until cookies just start to lightly brown. The centers will still be very soft - that's okay! Cool for 2 minutes, then remove from cookie sheet to wire rack.

5. If desired, press a marshmallow creme pumpkin into the tops of your warm cookies.

Recipe from Kitchen Meets Girl.


Comments

  1. I've always thought the little pumpkins make for a perfect autumn cupcake and cookie topping, too! These cookies sound especially easy and good! I may have to try pudding cookies for myself.
    Blessings,

    Leslie

    ReplyDelete

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