Skillet M & Ms Cookie

Ingredients:

• 1 cup butter
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup chocolate chips, preferably mini ones
• 2 M & Ms candies, your favorite type

Preparations:

1. Preheat the oven to 375ºF. 
2. Melt the butter in a 10 or 12" cast iron skillet over medium heat. Continue to cook the butter, stirring often, until it starts to foam.
3. Remove the pan from the heat, pour the butter into a bowl to cool slightly before proceeding. Don't clean the skillet, it is greased now and ready for the cookie dough.
4. In a large mixer bowl, cream together the butter and sugars until fluffy. It will take several minutes since the butter has been melted. Beat in the eggs, vanilla, and salt until smooth.
5. Mix in the flour and baking soda until just well mixed and then stir in the chocolate chips and 1 cup of the M & Ms.
6. Press the dough evenly into the prepared skillet, sprinkle the top with the remaining cup M & Ms, pressing them in gently, and then place in the oven to bake for 25-30 minutes, until the cookie is just set and golden brown around the edges.
7. Cool and then serve as wedges, preferably while still warm with ice cream.

Pesto Pasta with Roasted Asparagus

Ingredients:

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed to remove any woody bits
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun dried tomatoes, drained
• 8 oz mozzarella, shredded
• 1 tsp lemon juice

Preparations:

1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
2. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes, lemon juice, and mozzarella.

Chocolate Mousse Pie

Ingredients:

• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tablespoon vanilla extract
• 1 (9 inch) prepared chocolate cookie crumb crust 

Preparations:

1. In microwave dish, combine chocolate chips and 3/4 cup of the cream. Microwave for 1 to 2 minutes, stirring every 30 seconds until smooth. Stir in sugar & vanilla. Set aside to cool to room temperature..
2. In a mixer, beat the rest of the cream until stiff peaks form. Beat in chocolate mixture on high speed, one third at a time. Mix well and spoon into crust.
3. Refrigerate at least 8 hours before serving.