These are my absolute favorite cookies to make! My whole family loves them and I can barely remove them from the pan before they're getting snatched away by sticky fingers!
2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter softened 1 1/4 cups brown sugar 1/4 cup white sugar 2 teaspoons vanilla 2 eggs 1 cup semi-sweet chocolate chips 1 cup chopped pecans Preheat oven to 350 degrees. Stir flour, baking soda and salt in medium bowl; set aside. In separate bowl, cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated. Add dry mixture slowly to butter mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-11 minutes or until the tops start to brown. If you want them flatter and crispier, flatten slightly with a fork or spoon back.
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This is a super easy dish that's perfect for a worry-free weeknight dinner! It's a hit with my whole family, even the picky ones!
4 boneless skinless chicken breasts 1 can evaporated milk ½ C. flour 1½ tsp. salt ⅛ tsp. pepper ½ C. butter 1 can Cream of Chicken soup ¼ C. water Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper. Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350. Mix together water, can of soup, and the rest of your evaporated milk. After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. A chocolate lover's dream divine!
For the Crust: 2 cups finely ground chocolate cookie crumbs 1 tablespoon unsweetened cocoa powder 6 tablespoons unsalted butter, melted For the Filling: 1 cup heavy cream 8 ounces semisweet chocolate, chopped (about 1 + 1/3 cups) 2 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter 1 large egg 1/4 cup whole milk 1 teaspoon vanilla extract For the Topping: 1 pint heavy or whipping cream 3 tablespoons unsweetened cocoa powder 1/3 cup sugar 4 ounces chopped dark chocolate bar Preheat oven to 350 degrees F. Make the crust by combining the cookie crumbs, cocoa powder and butter with a fork until well combined. Add to a 9-inch pie pan and press into the bottom and up the sides. Chill 15 minutes. Bake 12 minutes then allow to cool completely. Reduce oven heat to 300 degrees F. For the filling heat the cream in a saucepan over medium heat until small bubbles start to break the surface. Add the chocolate and cocoa powder to a medium heat proof bowl. Pour the hot cream over top and allow to sit 3 minutes then whisk until smooth. Whisk in butter then egg, milk and vanilla. Pour into pie crust and bake until the edges are set but the center is still a little jiggly about 26-30 minutes. Cool on wire rack. Meanwhile make the topping by whipping the cream, cocoa powder and sugar together on high speed until stiff peaks form. Store in refrigerator until pie has cooled. Top the cooled pie with the whipped cream and sprinkle the top with chopped chocolate. Serve at room temperature or chill. I prefer it chilled. Store leftovers covered in the refrigerator 3 - 4 days. These cookies are so moist and delicious! The jello and pudding mixes add a ton of flavor! You can always change the flavors and try different combinations for all new cookies!
1 cup butter softened 2 Tbsp strawberry jello 2 eggs 1 cup sugar 1 tsp. vanilla 1 3.5 oz. box white chocolate pudding package instant 2½ cups flour 1 tsp. baking soda ½ tsp. salt 1 bag white chocolate chips Preheat oven to 350. Cream butter, sugar and jello together. Add eggs and vanilla and mix well. In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add to butter mixture. Mix well. Stir in white chocolate chips. Spoon onto a greased baking sheet. Bake for 9-11 minutes, depending on how soft or crunchy you'd like them. Believe it or not, the famous Fischer and Weiser company was born and raised in my same tiny hometown- Fredericksburg, TX. I drive by the factory quite a few times a week and I grew up on their preserves, jellies and various sauces. This is one of my favorite recipes to make with their Raspberry Chipotle Sauce, which is so versatile with different recipes!
4 chicken breast boneless, skinless ½ cup panko 2 Tbsp butter 1 cup heavy whipping cream 1 cup chipotle sauce ½ cup chicken broth salt and pepper to taste Preheat oven to 350 degrees. Sprinkle chicken breasts with salt and pepper and dip in panko crumbs. Set aside. Melt butter in pan and add chicken. Cook until lightly browned. Move chicken to a baking dish. In a bowl, mix whipping cream, chipotle sauce and chicken brother together. Pour over chicken in baking dish. Bake at 350 for 45 minutes, and then lower your temp to 200 and bake for an hour and a half. Serve and enjoy.
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About MeI'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy! Archives
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