Toll House Chocolate Chip cookies

I have tried many chocolate chip recipes, yet I always come back to this one.  I love it!

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) chocolate morsels
• 1 cup chopped nuts (optional)

Preheat oven to 375° F.

Combine flour, baking soda, and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture.  Stir in morsels and nuts (optional).  Drop by rounded tablespoon onto ungreased baking sheets. 

Bake 9-11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe: http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Green Bean Casserole

1 stick butter, melted

1/4 cup onion, diced

4 tbs. flour

16 oz. sour cream

1 large pkg. shredded mozzarella cheese

4 cans green beans, drained

1 can French fried onions

Melt butter

Add onion and flour, add sour cream, beans, mozzarella cheese. 

Bake in 9x13 dish at 350 for 15-20 mins.

Add French fried onions last 5 mins.

Recipe: Ann Bolinger

Nacho Cheese Sauce

**I added a can of Rotel, and ground sausage.  Turned out fantastic!

Ingredients:

• 4 oz. pepper jack cheese,shredded

• 4 oz. cheddar cheese, shredded

• 1 tablespoon cornstarch

• 1 (12 oz.) can evaporated milk, divided

• 2 teaspoons hot sauce

• pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Recipe: http://kitchensimplicity.com/nacho-cheese-sauce/

Pumpkin Poke Cake

Ingredients

• 1 box yellow cake mix
• 2- 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
• 1 tsp pumpkin pie spice
• 14 oz. can sweetened condensed milk
• 8 oz. tub cool whip
• 1/2 bag Heath Bits
• Caramel Sundae Sauce

Instructions

1. Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
2. Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
3. Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Recipe: http://www.somethingswanky.com/pumpkin-better-than-cake/

White Chicken Chili

Ingredients

• 2 chicken breasts, boiled and shredded
• ½ cup low sodium chicken broth
• 12 oz reduced fat cream cheese (a block and a half)
• 1 can of kidney beans, rinsed
• 1 can of black beans, rinsed
• 1 can of white northern beans, rinsed
• 1 undrained can of mild rotel
• 1 undrained can of sweet corn kernels (I used frozen)
• 1 minced clove of garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons onion powder
• 1 ½ teaspoons cumin
• 1 tablespoon hot Mexican chili powder

Boil raw chicken breasts in water until cooked, about 30-40 minutes. Shred.

In a dutch oven, mix all ingredients, including chicken, together over medium heat. Cook until everything is hot and well mixed, about 10-15 minutes.

Recipe http://www.jennablogs.com

Fried Rice

Ingredients:

• 3 cups cooked white rice (day old or leftover rice works best!)
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3-4 Tablespoons soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

 

Recipe: http://life-in-the-lofthouse.com

Baked Sweet and Sour Chicken

Ingredients:

The chicken coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

The sweet and sour sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup distilled white vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Serve with white rice or fried rice.

Recipe: http://life-in-the-lofthouse.com