r co sea salt spray

NO BAKE COOKIES WITHOUT PEANUT BUTTER

Are you searching for a delicious no-bake cookie recipe without peanut butter? Look no further—we have the perfect one for you!

I’ve been eager to share this recipe, though it took some trial and error to get it just right. My biggest challenge was achieving the perfect texture, as the cookies initially turned out too dry and crumbly. They wouldn’t hold together properly, so I kept adjusting the moisture levels until I found the perfect balance.

INGREDIENTS

  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup milk
  • 5 tablespoons unsweetened cocoa powder
  • 3 cups quick oats
  • 1 teaspoon vanilla extract
  • 4 tablespoons hot water (optional, for adjusting consistency)

INSTRUCTIONS

  • Line a large cookie sheet with wax paper and lightly spray with baking spray.
  • In a large saucepan, combine sugar, salt, butter, and milk.
  • Bring the mixture to a gentle boil.
  • Once boiling, set a timer and continue boiling for exactly 2 minutes, ensuring it doesn’t boil over.
  • Remove from heat and stir in cocoa powder, quick oats, and vanilla extract.
  • Mix gently, then let the mixture cool in the pan for about 5 minutes.
  • Using a wooden spoon, scoop portions onto the prepared cookie sheet.
  • Lightly press each cookie with the back of the spoon to flatten.
  • For a neater appearance, gently shape the edges of each cookie. If you prefer a more rustic look, leave the edges as they are.

NOTES

  • If the mixture becomes too crumbly, stir in 1 tablespoon of hot water at a time until you achieve the desired consistency.

EASY COWBOY CORNBREAD CASSEROLE

Dinner just got a whole lot tastier with this Quick and Delicious Cowboy Cornbread Casserole. Made with easy-to-find ingredients and ready in less than an hour, this flavorful casserole features a hearty ground beef filling topped with a golden Jiffy cornbread crust. This dish is a must-try for your next meal!

INGREDIENTS

Ground Beef Filling:

  • 2 pounds lean ground beef
  • 14 oz can of canned corn, drained
  • 14.5 oz can of canned kidney beans, drained
  • 2 cups salsa
  • 1 oz packet of taco seasoning
  • 1 cup water
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 ½ cups shredded cheese (Colby Jack recommended)

Cornbread Topping:

  • 8.5 oz box of Jiffy corn muffin mix
  • 8.25 oz can of creamed corn
  • 2 tbsp milk
  • ¼ cup sour cream

INSTRUCTIONS

  • Preheat the oven to 350°F.
  • Prepare the Filling:
    In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease. Add in the corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir everything together.
  • Transfer the mixture to a 9×13-inch baking dish sprayed with nonstick spray. Sprinkle the shredded cheese on top and set aside.
  • Prepare the Topping:
    In a medium bowl, combine the corn muffin mix, creamed corn, milk, and sour cream. Mix until you get a thick batter. Spoon the batter evenly over the ground beef and cheese.
  • Bake for 35-40 minutes or until the cornbread topping is fully cooked and golden brown. Let cool, then store leftovers in the refrigerator.

NOTES

  • Opt for lean ground beef (93% or 96%) to avoid extra grease.
  • Customize the heat of the filling by using mild, medium, or hot salsa based on your preference.
  • Be sure to drain both the beans and corn to avoid a soggy filling.
  • Garnish with your favorite taco toppings like sour cream, avocado, fresh tomatoes, olives, or cilantro.
  • Leftovers can be stored in the fridge for up to 4 days. Wrap the casserole tightly in plastic wrap for storage.
  • For longer storage, freeze for up to 3 months. To reheat, thaw overnight in the fridge and microwave or bake at 375°F for 15-18 minutes.

Substitutions

  • Ground Beef: Swap for ground turkey or chicken.
  • Kidney Beans: Replace with black beans or any other preferred beans.
  • Corn: Use frozen or fresh corn.
  • Salsa: Use canned tomatoes with green chilies (like Rotel) for a different flavor.
  • Cornbread Add-ins: Enhance the cornbread by mixing in diced chilies, jalapeños, bell peppers, cilantro, chili powder, or cumin for added flavor.