Harvest Salad

 https://www.cucinabyelena.com/fall-harvest-salad-with-apple-and-butternut-squash/?mcp_token=eyJwaWQiOjgxNDcxNCwic2lkIjo2NDUwMDMzMjMsImF4IjoiMmJkYmNmM2FiZTJlZjIzNDE1YWYxODhhMDIyMDY1NjIiLCJ0cyI6MTcyODMzNjUzMSwiZXhwIjoxNzMwNzU1NzMxfQ.dhn0HuxWKcYgcuLqmzcqIBq9CKH-Bcf7LDxoqvUWM_Y

Best Broccoli Salad

 https://www.melskitchencafe.com/the-best-broccoli-salad/

Roast sandwiches

 https://houseofnasheats.com/crock-pot-mississippi-pot-roast-sandwiches

Roasted Red Pepper Dip - Julie

 https://ourbestbites.com/cheesy-roasted-red-pepper-dip/

Roasted Mexican Corn dip- Julie's recipe

 https://www.yellowblissroad.com/hot-mexican-corn-dip/

Ham and Swiss sliders

 https://huckleberrylife.com/balsamic-dijon-ham-swiss-sliders/

Copy Cat Crumbl Recipe

 

Ingredients

• 1 cup butter, room temperature
• 1 1/4 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• 3 cups all purpose flour
• 2 1/4 cups milk chocolate chips, plus more to press into the top of the dough after baking

INSTRUCTIONS: 

1. Preheat your oven to 375°F. LIne a large baking sheet with parchment paper and set aside. 
2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, light brown sugar, and granulated sugar on medium speed for 3 minutes.
3. Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary. 
4. Turn the mixer to low and mix in the flour until just combined. Stir in the chocolate chips.
5. Portion out a rounded 1/3 cup of cookie dough (4.2- ounces) and roll into a ball. Break the cookie dough ball in half, turn the dough so the jagged broken edge facing up and then press back together with the to create a craggily top. *See note. Place the cookie dough onto the prepared baking sheet 3- inches apart. I bake 5 cookies at a time.
6. Bake for 10 – 11 minutes, until the edges and top are slightly golden. Don’t over-bake.
7. Press additional chocolate chips on top of the baked cookies for a bakery-style appearance. Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely. 

How to Form and Bake the Cookies

1. 1. Portion the dough out. To ensure that all the cookies bake evenly and are the same size you will need to measure the dough. Whether you choose to use a food scale or simply a measuring cup, it’s up to you. Of course a scale is the most precise, but a measuring cup works too. I portioned out 4.2- ounces of dough, which works out to be a rounded 1/3 cup. You can even use your measuring cup to scoop out the dough. I researched the exact recipe and found they use 5.5 ounces of dough, but I made mine slightly smaller. hey still turn out huge though!
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3. 2. Form the Dough: Once you portion out the dough, roll it into a ball. Break the ball in half, turn the halves so the broken edges are facing up and then press it back together leaving the broken sides faced up to give that rough texture on top. I’ve created a video on Instagram showing you how to do this step!
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5. 3. Place the dough on the baking sheet: Once you have the cookie dough formed, place them on a parchment lines baking sheet 3- inches apart. The cookies will spread while baking. I use a large baking sheet and bake 5 cookies at a time. 
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7. 4. Shape them: As soon as they are done baking use a spatula to form them into perfect circles. This cookie dough bakes very evenly, but if you have some imperfect edges just use a spatula to press them back into shape. You can only do this while they are still hot, because as soon as they cool the edges set and you can’t manipulate the cookie. 
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9. 5. Press extra chips on top: Crumbl doesn’t actually press any extra chocolate chips into the top, but I like the look, so this is a totally optional step!