Chocolate Chip Cookies Recipe

Enjoy the traditional delight of homemade chocolate chip cookies. These cookies are the ideal combination of chewy and crispy, and theyre loaded with gooey chocolate chips.

Ingredients:

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts optional

Instructions:

Preheat oven to 375F 190C

In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla until smooth

Beat in the eggs, one at a time, until well blended

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add this dry mixture to the butter mixture and mix until just blended

Stir in the chocolate chips and nuts if using

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake for 9 to 11 minutes or until the edges are golden brown

The centers will be soft

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Dianes Green Chicken Enchiladas

Dianes Green Chicken Enchiladas are a tasty take on a traditional Mexican dish. This enchilada recipe is sure to please your family and friends. It has soft shredded chicken, savory green enchilada sauce, and melted cheese.

Ingredients:

• 2 cups cooked shredded chicken breast
• 1 cup green enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 8 small flour tortillas

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine shredded chicken, green enchilada sauce, half of the shredded cheese, chopped onion, chopped cilantro, and sour cream

Spoon the chicken mixture onto each flour tortilla, roll tightly, and place seam side down in a baking dish

Pour remaining green enchilada sauce over the rolled tortillas, then sprinkle with the remaining shredded cheese

Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly

Serve hot, garnished with additional chopped cilantro and sour cream if desired

Coconut Cashew Cookies

These Coconut Cashew Cookies are a delightful blend of shredded coconut and creamy cashew butter, resulting in a chewy and flavorful treat. The touch of honey adds natural sweetness, while the vanilla extract enhances the overall flavor profile.

Ingredients:

• 1 cup shredded coconut
• 1 cup cashew butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Shred the coconut and mix it with the cashew butter, honey, vanilla extract, baking soda, and a pinch of salt in a bowl

Good mix the things together until a thick dough forms

Roll the dough into small balls with your hands and place them on the baking sheet that has been prepared

Use a fork to make a crisscross pattern in each ball

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

The cookies are ready to eat once they have cooled down

Roasted Cauliflower & Farro Salad

A delightful vegan salad featuring roasted cauliflower, nutty farro, crunchy pistachios, and juicy pomegranate arils, tossed in a zesty lemon dressing. This salad is bursting with flavors and textures, making it a perfect side dish or light meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup farro, rinsed and drained
• 1/2 cup shelled pistachios
• 1/2 cup pomegranate arils
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated

Spread cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender

Meanwhile, cook farro according to package instructions until tender

Drain any excess water and let cool

In a large mixing bowl, combine roasted cauliflower, cooked farro, pistachios, and pomegranate arils

Drizzle lemon juice over the salad and toss gently to combine

Garnish with chopped parsley and mint leaves before serving

Slow Cooker Chicken Cordon Bleu

A delectable twist on the classic Chicken Cordon Bleu, this slow cooker version ensures tender chicken infused with the flavors of ham and Swiss cheese, topped with a crispy crumb coating.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup chicken broth
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup melted butter

Instructions:

Place chicken breasts in the slow cooker

Top each chicken breast with a slice of ham and a slice of Swiss cheese

In a bowl, mix together chicken broth, cream of chicken soup, and milk

Pour mixture over chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through

In a separate bowl, combine flour, Parmesan cheese, bread crumbs, and melted butter to make a crumb topping

Sprinkle crumb topping over the chicken during the last 30 minutes of cooking

Serve hot and enjoy

BBQ Shrimp Skewers

A quick and easy way to enjoy tasty grilled shrimp brushed with a tasty butter sauce is these BBQ shrimp skewers. Great for dinner during the week or a BBQ in the backyard

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

In a small bowl, mix together melted butter, minced garlic, lemon juice, paprika, cayenne pepper, salt, and pepper to make the butter sauce

Thread the peeled and deveined shrimp onto the soaked wooden skewers

Preheat the grill to medium-high heat and oil the grates to prevent sticking

Place the shrimp skewers on the grill and brush them generously with the butter sauce

Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque, and have grill marks

Brush the shrimp with more butter sauce while grilling if desired

Remove the skewers from the grill and serve hot

Garnish with fresh lemon wedges and additional sauce if desired

Love Hearts Chocolate Unicorn Bark

Indulge in the magical sweetness of Love Hearts Chocolate Unicorn Bark, a whimsical treat perfect for any occasion. This dairy-free and vegan delight combines the richness of dark chocolate with the sweetness of rainbow sprinkles and vegan candy hearts, topped with a sprinkle of crushed freeze-dried strawberries.

Ingredients:

• 2 cups dairy-free dark chocolate chips
• 1/4 cup dairy-free white chocolate chips
• 1/4 cup freeze-dried strawberries, crushed
• 1/4 cup rainbow sprinkles
• 1/4 cup vegan candy hearts

Instructions:

Put parchment paper on the bottom of a baking sheet

Use a double boiler or the microwave to melt the dark chocolate chips

Stir the chocolate until it is smooth

Spread the melted dark chocolate out evenly into a rectangle shape on the baking sheet that has been prepared

Use the same method to melt the white chocolate chips in a different bowl

In a zigzag pattern, pour the melted white chocolate over the dark chocolate

On top of the chocolate, mix the rainbow sprinkles, vegan candy hearts, and crushed freeze-dried strawberries

For about 30 minutes, or until the chocolate is set, put the baking sheet in the fridge

When its done, break up the bark and have fun