Chocolate Chip Cookies without Baking Soda or Baking Powder

Chocolate Chip Cookies without Baking Soda or Baking Powder

Ingredients

• 1 stick unsalted butter, (browned if desired)
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp pure vanilla extract
• 1 egg
• ½ tsp kosher salt
• 1¼ cup all-purpose flour
• 1 cup chocolate chips 
• coarse salt for sprinkling if desired

Instructions

1. Preheat the oven to 350ºF.
2. Mix together the butter and the sugars until well combined.
3. Add the vanilla and the egg, and beat until combined.
4. Add the salt and then the flour in small amounts, mixing until well incorporated.
5. Fold in the chocolate chips.
6. Scoop cookies onto cookie sheets. I use a large scoop that is just barely less than ½ cup of dough. Do not overcrowd them.
7. Sprinkle coarse salt on top of each, if desired. (you should. it brings the cookies up a level)
8. Bake at 350ºF for 8-12 minutes, until the edges are just set.
9. Remove from the oven and let cool on the cookie sheets.
10. makes 1 dozen large cookies

Chocolate Pretzels

Chocolate Pretzels


Ingredients:

Pretzels
M&M's
Hershey Kissies



Directions:

Pre-heat oven to 350*

Put pretzels in the oven with Hershey Kisses on top of them for about 3 minutes.

Keep an eye on them, and just before they are about to melt, pull them out.

Immediately place M&M's on top and press down.

Put in freezer for a few minutes and wait for them to harden.

Eat!

Fajitas

Fajitas 



Ingredients:

3 Chicken Breasts
1 Orange Pepper (Chopped)
1 Red Pepper (Chopped)
 1/2 Onion (Chopped)
1 1/2 cup frozen Corn
1 16oz can of mild Salsa
1/2 Zucchini (Chopped)
1 16oz can of Black Beans
Salt (dash)
Pepper (dash)
Oregano (dash)
3/4 Lemon Juice
1/8 Olive Oil
1/8 Vegetable Oil
1 Tbsp Liquid Smoke
Pam cooking spray
Tortillas
Sour Cream
Guacamole
Lettuce

Directions:

Cut chicken into strips.

Marinate the chicken by mixing lemon juice, salt, pepper, oregano, olive oil, vegetable oil and liquid smoke in a small bowl.

Cook the chicken for about 10 minutes in a large saucepan with olive oil, until it's almost cooked.

Add salsa, beans and corn. Cook for another 10 minutes.

Add everything else, and cook for 15 more minutes.

All on medium heat.

Southwestern Chicken, Cheese, and Rice Casserole

Southwestern Chicken, Cheese, and Rice Casserole


Ingredients:

1  10.75oz Campbell's Cream of Chicken soup
1 cup water
1 cup salsa
3/4 cup rice
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1 cup frozen corn
3 Chicken Breasts
1 cup Mexican Cheese Blend
Panko
Lemon Pepper
Pam cooking Spray




Directions:

Pre-heat oven to 375*
Spray 9x14 baking dish with Pam

Stir soup, water, salsa, rice, onion powder, garlic powder, corn and half of the cheese into 9x13 baking dish.

Top with chicken. 

Season chicken with Lemon Pepper. Cover chicken with Panko. 

Bake for 45 min or until thermometer reads 165* for chicken. Add cheese on top of the chicken, and bake 5 more minutes. 

Pan-Roasted Chicken with Lemon Garlic Greenbeans

Pan-Roasted Chicken with Lemon Garlic Greenbeans

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Chicken Enchilada Soup

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency. 

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

5-on-5 Avocado Dip

5-on-5 Avocado Dip 

INGREDIENTS

1 medium avocado, peeled and mashed 
1 container (8 oz.) sour cream, divided 
2 teaspoons lemon juice 
1/4 teaspoon hot pepper sauce 
1 can (16 oz.) refried beans 
1 tablespoon chili powder 
1/2 cup sliced green onions 
1/2 cup (2 oz.) shredded cheddar cheese 
1/2 cup chopped tomato 
1/4 cup sliced black olives 
1 cup Sunshine® Cheez-It® Original snack crackers 1.25 oz Bag  

DIRECTIONS

1. In small bowl combine avocado, 1/2 cup of sour cream, lemon juice and pepper sauce. Set aside.

2. In small saucepan combine beans and chili powder. Cook and stir over low heat for 2 to 3 minutes or until warm. Stir in green onions and 1/4 cup of remaining sour cream. Spread in 9-inch pie plate or on 10-inch serving plate. 3. Spread avocado mixture over bean mixture. Sprinkle with cheese, tomato and olives. Spoon dollops of remaining sour cream on top.

4. Just before serving, arrange 1 cup of crackers around edge of dip. Serve with additional crackers.