Tuesday, February 22, 2011

Shortbread Chocolate Chip Cookies

I kind of forgot about this blog until I saw all the recipes posted today on my reader. They all look so yummy and I thought it was time to post another one again as well. By the way, the new look is so cute!

Shortbread Chocolate Chip Cookies a.k.a. my favorite cookie ever!
(very similar to those served at Flour Girls and Dough Boys in AF - I got this from a friend that used to work there).

Note: I usually half the recipe because it makes a ton!

2 cups butter, softened, (make sure it is not melted at all)
2 cups powdered sugar
2 tsp. vanilla extract
4 cups all purpose flour
1/2 tsp. salt
2 cup chocolate chips


1. Preheat oven to 350 degrees
2. Cream the butter until light and fluffy. This is very important in order to keep the cookies from being dry and/or hard.
3. Add the powdered sugar and cream again until light and fluffy.
4. Add the vanilla and cream again, until light and fluffy.
5. Add the salt, then slowly add the flour a little at a time, stirring at a slow speed. If you mix the flour at a higher speed, it will activate the gluten in the flour which makes a tough cookie.
6. Roll the dough into 1 inch balls and place them 2 inches apart on an ungreased cookie sheet.
7. Flatten with a fork.
8. Bake for 10-12 minutes or until the bottom edge is just barely starting to brown. Do not cook too long or the cookies will be hard.


Monday, February 21, 2011


Melt together in microwave using microwave-safe bowl and lid:
1 c. shortening
4 T. butter or margarine

Sift together in another bowl:
1 1/2 c. flour
1 tsp. baking powder
3/4 c. cocoa
1 tsp. salt

In another bowl:
Beat 4 eggs until fluffy. Slowly add 2 cups sugar, beating all the time until light and fluffy. Add 2 tsp. vanilla and melted shortening/butter mixture while beating. Add the flour mixture and combine. Bake at 350 degrees for 30-35 minutes in a greased 9x13" pan.

Chocolate Icing:
3 T. powdered cocoa
2 dashes salt
3 c. unsifted powdered sugar
1/2 c. butter
4-5 T. hot water
1 tsp. vanilla
Spread over brownies almost immediately after they come out of the oven so the icing melts into the brownies, then try not to eat the whole pan!

Baked Chicken Nuggets

7-8 whole chicken breasts, boned
2 c. fine, dry bread crumbs
1 c. grated parmesan cheese
1 1/2 tsp. salt
1 T. + 1 tsp. dried whole thyme
1 T. + 1 tsp. dried whole basil
1 c. butter or margarine, melted

Cut chicken in 1 1/2" pieces. Combine bread crumbs, cheese, salt & herbs; mix well. Dip chicken pieces in butter and coat with bread crumbs mixture. Place on a baking sheet in a single layer. Bake at 400 degrees for 20 minutes or until done.

Pesto Chicken with Mozzarella

4 boneless, skinless chicken breasts
2 T. Basil Pesto
1 1/2 c. Classico Tomato & Basil pasta sauce
1 c. shredded mozzarella cheese
2 T. shredded parmesan cheese
salt & pepper to taste

Preheat oven to 375 degrees. Rinse chicken and pat dry, sprinkle with salt and pepper. Heat pesto in a large skillet and cook until starting to melt. Add chicken and cook over medium heat for 5 minutes to lightly brown each side. Spread half of the pasta sauce in the bottom of an 11x7" baking dish. Add chicken to the dish and pour remaining sauce over the top. Bake for 20 minutes then sprinkle with cheeses and bake for 5 more minutes. Serve over hot, cooked pasta. (Makes 4 adult-sized servings.)

Crock Pot Mexican Chicken

1 can black beans
1 can chili beans
4 chicken breasts, boned & skinned (I used 8 chicken tenderloins)
1 pkg. taco seasoning

Combine all in crock pot and cook on low for 4 hours. Shred chicken and continue cooking for another 2 hours. Serve over rice or chips. Add cheese and any other toppings you like.

*The first night we had this over rice with sour cream and cheddar cheese on top. My oldest declared it "the best dinner EVER!" The next night we tried it on Doritos Salsa Verde chips with cheese and salsa on top. Both were scrumptious.

A New Look

The look of this blog was a little outdated, huh? Thanks to those of you who have posted in the last year--which I don't think includes me! Stay tuned for some good ones though...