Chewy Chocolate Chip Cookies

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Ingredients:

2 cups all-purpose flour + 2 tablespoons flour

1 teaspoon baking soda

2 teaspoons cornstarch

1/2 teaspoon salt

1 1/2 sticks butter, melted and cooled

1 1/3 cup dark brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups min chocolate chips

Instructions:

In medium bowl, mix together flour, baking soda, cornstarch, and salt. In large bowl, beat together melted butter (make sure it is cooled) and sugars. Add eggs one at a time, stirring until incorporated. Stir in vanilla extract.

Slowly add dry ingredients to wet ingredients, stirring until mixed. Fold in chocolate chips. Refrigerate dough for 30 minutes.

Preheat oven to 325 degrees. Place heaping teaspoonfuls of dough onto parchment-lined cookie sheets. Bake for 12 minutes, rotating trays halfway through cooking. Remove cookies from oven when the edges are golden brown. Let cookies sit on tray for one minute before removing to cooling rack.

Honey Pineapple Chicken

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Ingredients:

4 chicken breasts, cut into cubes

1 1/2 teaspoon garlic salt

2 tablespoons oil (for cooking chicken)

1 20oz can pineapple tidbits with juice

1/4 cup honey

3 tablespoons lime juice

1 tablespoon soy sauce

2 teaspoons corn starch

Instructions:

Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.

Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.

Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.

Crockpot Stuffed Pepper Soup

photo 1With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.

Ingredients:

1 lb ground beef, cooked and drained

1 cup cooked rice

2 cups chopped bell peppers

1 16oz jar salsa (and spice level)

1 28oz can Crushed tomatoes

2 cups beef broth

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Instructions:

After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.

Serving suggestion: serve with freshly grated cheese on top

*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.

Creamy Chicken and Broccoli – Slow Cooker Style

photoIngredients:

4-6 boneless chicken breasts

1 Family-sized can cream of mushroom soup (23 oz)

1 bag frozen broccoli

1 cup white wine

pepper for tasting

pasta (whichever shape you prefer)

Instructions:

Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.

Chorizo & Pepper Egg Casserole

photo 1 (3)Ingredients:

1 package Pillsbury Crescent Rolls

1 green bell pepper

1 red bell pepper

3 chorizo patties (or about a cup of chopped/ground meat)

10 eggs

1 cup cheddar cheese, shredded

1 teaspoon dried oregano

Instructions:

Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom and sides of 13×9 pan. Unroll crescent dough and lay evenly in bottom of pan.

Chop peppers and spread on top of crescent dough. Top with chopped (or ground) meat.

Beat the eggs in a bowl. Stir in oregano. Pour eggs over the rest of the casserole. Top with cheese. Bake in preheated oven for 30-40 minutes, or until knife inserted in center comes out clean.

Remove from oven and serve warm.  

Slow Cooker Chickpea Soup

photo 5Ingredients

6 cups vegetable broth (homemade or canned)

2 cups tomato sauce 

1 can chickpeas, rinsed and drained

1/2 cup uncooked rice

2 teaspoons garlic salt

1 teaspoon black pepper

7 cups spinach, chopped 

Freshly grated Parmesan cheese for garnish

Instructions

Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.

About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.