Swirled with chunks of peanut butter and loaded with cookies, Monster Cookie Ice Cream is a perfect balance of salty-sweet. It will leave you craving just one more bite every time you make it.

“You had me at Monster Cookies” should probably be written somewhere as my brother Karl’s catchphrase. For as long as I can remember, Monster Cookies have been his thing.

My grandmother’s recipe has been passed down and adapted and remade endlessly into new desserts for our family.

Monster Cookie Ice Cream

Monster Cookie Ice Cream has earned “best ice cream ever” comments from the family each time I’ve made it. It’s the latest in our line-up of monster cookie inspired desserts and it just might be the greatest.

There are a couple of things to note before you make this ice cream. First, I recommend skipping the M&M’s on top of the cookies when you bake them. I’m not a big fan of the candies when frozen whole into the ice cream.

Instead, roughly chop a handful of M&M’s to scatter into the ice cream or purchase mini M&M candies to use. All the classic Monster Cookie flavors will be there without any rock-hard candies to deal with in the mix.

Second, don’t skip the peanut butter sauce. It adds a whole new depth of flavor to the ice cream that is truly memorable.

When poured into the ice cream, the peanut butter mixture will firm and harden into something akin to magic shell. The shell it forms will melt smoothly when you b

Chewy and crisp, the best monster cookie recipe is loaded with all of our favorite cookie flavors.

Does anyone not have this cookie recipe from their grandmother? And doesn’t everyone think their recipe is the best? Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

My friend Augusta and I compared our recipes years ago and laughed when they were almost identical.

Side note: We then proceeded to make and eat almost an entire batch on our own, we probably consumed half of it as raw cookie dough – yeah, these cookies are that good.

I grew up thinking that Monster cookies were exclusive to my own family and in the past 10-15 years, I’ve seen these all over the internet.

If you haven’t tasted them before, you are missing out on one of the best cookies ever.

I only make these cookies a few times a year, because I absolutely cannot eat just one (or two or three). I’ve been known to polish off so many I went to bed nauseous. (How’s that for a selling point? ha)

These cookies stay beautifully chewy when frozen. If you’re like me and like to stash cookies in the freezer for late-night cravings, this is the ultimate freezer cookie. As a result, that makes this the PERFECT cookie for ice cream sandwich making.

My brother Karl shares my weakness for these cookies and that’s all the excuse I need to make these every time he visits. And for a serious treat? You’re going to want to make these Monster Cookie Ice Cream Sandwiches.

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Light and slightly tangy creamy pasta salad, with just enough dressing to coat the noodles and vegetables, this is one heck of an awesome summer pasta salad.

Perfect on its own for a light meal or as a side dish for all the summer potlucks and barbecues. Homemade pasta salad is better than any deli salad you can buy at the store.

A few years ago, while visiting my aunt and uncle, we were fortunate enough to arrive around dinnertime. (My aunt is a fabulous cook, so I tend to time my arrivals that way. You know, accidentally on purpose?)

Speaking of Aunt Judy’s amazing foods, have you tried her Almond Bars yet? Put them on your holiday baking list right now.

Her pasta salad was so simple and so delicious, I had to recreate it for my family as soon as I got back home. Thanks once again for the inspiration, Aunt Judy.

Summer Pasta Salad

This salad is filled with broccoli, cucumber, red pepper, black olives, and green onions. I am a big fan of pasta dishes that have a high ratio of vegetables to pasta, so don’t hesitate to add more or switch things up with your favorite vegetables.

Adding extra vegetables to a pasta salad is about more than just making it a little bit healthier. Vegetables add different flavors, textures, and colors to recipes like this one. This salad is about 50/50 pasta and vegetables and I often make it with more vegetables than are actually in the recipe.

Everything gets tossed in a light tangy dressing and the result is a fresh pasta salad that disappears quite literally almost as quickly as I can stir it together.

Recipes like this Asian Pasta Salad and this Summer Couscous Salad are a couple more that thrill my vegetable-loving heart.

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Juicy oven baked chicken thighs are possible with almost no effort at all!

If you’ve been reading this blog for any length of time, you likely know that we eat a lot of chicken. I’ve shared over 150 chicken recipes already and there isn’t an end in sight.

Chicken is so versatile that you can serve it for dinner several nights a week for months and never have to have it exactly the same way.

Baked Chicken Legs and Thighs

Learning a few different ways to cook chicken thighs means always being able to whip up a delicious, inexpensive meal that everyone in your household will love without putting in a ton of extra time or effort.

Today, I’m serving up a round-up of my favorite recipes for baked chicken legs and thighs. These are dishes I’ve made again and again over the years that are simple, nourishing, and incredibly flavorful.

Every recipe included in this post relies on ingredients that are a cinch to find at any grocery store. Many ingredients you are likely to already have in your fridge and pantry.

If you’re wondering what to make for dinner tonight, baked chicken thighs are the answer. If you happen to have potatoes in the house, this Sheet Pan Chicken Dinner is a great idea too.

This is such an easy dinner recipe and my family continues to make it at least once a month. It only takes about 5 minutes of effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before roasting until tender and crisp.

Despite being so easy to prepare and cook, all of these chicken recipes are far and away tastier than almost any takeout meal you could get for the same cost.

Oven Baked Chicken Thighs

Did you know it’s possible to get crisp, flavorful chicken without frying? I’ve always loved the crispiness of a pan fried chicken thighs, but don’t always have the time to monitor the chicken as it cooks on the stovetop.

Crispy oven-baked chicken thighs are what you need. This recipe only requires about five minutes of preparation and an hour of hands-off cooking time that results in the most crisp, juicy, delicious chicken dinner you could want.

I’ve made many variations on this recipe over the years

Lemon Herb Spatchcock Chicken Recipe

If you want the juiciest chicken with crispy skin and the most incredible flavor, then you have to make this lemon herb spatchcock chicken!

When I was pregnant with our second child I was not in any kind of position to cook, eat or even think about either thing. But it was like taking a surfer away from the ocean, I was determined to make better than ever meals when I had the baby. And spatchcock chicken was strangely at the top of my list. I have absolutely no idea why I hyper-fixated on chicken, but it ended up being a blessing. It gave me something to look forward to. To decide without ever deciding that I was going to not only survive, but thrive post traumatic pregnancy.

I’m not saying that anyone who is going through something hard should just think about chicken to fix things, because again, I WOULD NOT think about chicken during that time. But maybe there’s something about positive psychology that could take us from A-B that is found in the kitchen. So without telling you what I think… yet… what is the happiest memory you have around food?

Why does food more often attach itself to happiness than sadness?

I’ll move on, I know you just want the recipe, but it’s something to think about. Is there a secret about food and cooking that might make a difference in your happiness in the midst of your trial?

What is a Spatchcock Chicken?

A spatchcock chicken is the same thing as a butterflied chicken. It is a method for cooking chicken where you remove the backbone of a whole chicken and flatten it so that it lays flat and roasts more evenly. For some reason, this little bird’s legs curled up again at the end, but otherwise it will lay far more flat than this.

Why Do You Spatchcock a Chicken?

When you roast a whole chicken, the chicken breasts sit higher and cook first and dry out while the rest of the chicken comes to temperature.

With a spatchcock chicken, everything is at the same level and roasts evenly resulting in juicy chicken breasts, thighs, legs…the whole bird!

And the skin gets so crispy and delicious! I dare say that once you spatchcock, you’ll never go back to roasting a chicken any other way.

Do You Flip a Spatchcock When Cooking?

No, a spatchcock does not need to be flipped while cooking. You roast it with the meat side up and it will come to temperature just fine without flipping.

What Do I Need to Make Spatchcock Chicken?

All you need to do is grab a whole chicken and then hit the produce section for some fresh herbs and citrus. You’ll likely have everything else you need in the pantry already. BONUS…this recipe is so budget friendly! Here is what you will need:

• Whole Chicken: a 4-5 pound chicken works best, skin on<