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
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.
With 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.
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
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.
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)
Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.
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
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.
As my last post stated, I have been working on developing a new blog. I am extremely sorry for posting so infrequently on here…BUT I have something to ask of you. Lately I haven’t been very motivated to try and create new recipes (my last few were a total flop). Please comment here with any requests for recipes you may have. It can be anything! I just need a little motivation to make some deliciousness!
I made this for my graduation party last month and it was a big hit! Simply cream together all ingredients and let chill in fridge at least 30 minutes before serving. We ate ours with freshly picked strawberries!
1 8oz package cream cheese
1 cup brown sugar
1 tablespoon vanilla extract
Summer grilling getting a little boring? Trade out those hot dogs and bland burgers for a stuffed burger! They take longer to make, but are completely customizable! The possibilities are endless. Just buy a burger press (I used these http://www.buystufz.com/ ) and start creating those delicious burgers.
For ours, we used ground turkey meat but you can use ground beef as well. Use smalls cubes of cheese, bacon crumbles, peppers, onions, barbecue sauce, or anything else you like…ground chicken stuffed with blue cheese and buffalo sauce is also AMAZING.
So try making stuffed burgers of your own and let me know what deliciousness you create!