2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
12 oz pkg Nestle semi-sweet chocolate chips
1 cup nuts (optional)
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and set aside. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-11 minutes or until edges are golden brown. Let stand on cookie sheets 2 minutes. Remove to cooling rack.
Yields approx 5 dozen cookies
Thursday, May 2, 2013
Apple Crisp
8 cups sliced, peeled apples
2/3 cups flour
1 1/3 cup brown sugar
1 tsp cinnamon
1 1/2 cups quick oats
2/3 cup melted butter
Arrange apples in 9x12 pan. Combine remaining ingredients and sprinkle over top of apples. Bake @375 30-40 minutes. If you half the recipe use a square pan.
2/3 cups flour
1 1/3 cup brown sugar
1 tsp cinnamon
1 1/2 cups quick oats
2/3 cup melted butter
Arrange apples in 9x12 pan. Combine remaining ingredients and sprinkle over top of apples. Bake @375 30-40 minutes. If you half the recipe use a square pan.
Chicken Enchiladas
Recipe from Karen Kowallis
1/2 small onion, chopped finely
1 clove garlic, minced
1 tbsp oil
1 lb. boneless skinless chicken breast cooked, shredded
1 1/2 c salsa
4 ounces Philadelphia cream cheese, cubed
1 tsp ground cilantro
1 tsp ground cumin
2 tbs chopped green chilies, drained
1 tsp jalapeno juice
1/2 cup shredded cheese blend
1/2 cup cheddar cheese
8 flour tortillas
Cook and stir onion and garlic in hot oil in skillet on medium heat for 2 minutes. Add chicken, 1/4 c salsa, cream cheese, cilantro and cumin. Mix well. Cook until heated through stirring occasionally. Add 1/2 cup of shredded cheese and green chilies. Mix well.
Spoon into tortillas. Roll up. Place seams down in 12x8 baking dish. Top with salsa and cheese. Bake 15-20 min or until heated through.
Michelle's notes: I boil the chicken in water and then shred it. I like to use fresh cilantro instead of dried. I don't like to put the remaining salsa on my enchilada's (Paul likes it) but I do put cheese. I don't like it as leftovers because the tortillas get soggy.
1/2 small onion, chopped finely
1 clove garlic, minced
1 tbsp oil
1 lb. boneless skinless chicken breast cooked, shredded
1 1/2 c salsa
4 ounces Philadelphia cream cheese, cubed
1 tsp ground cilantro
1 tsp ground cumin
2 tbs chopped green chilies, drained
1 tsp jalapeno juice
1/2 cup shredded cheese blend
1/2 cup cheddar cheese
8 flour tortillas
Cook and stir onion and garlic in hot oil in skillet on medium heat for 2 minutes. Add chicken, 1/4 c salsa, cream cheese, cilantro and cumin. Mix well. Cook until heated through stirring occasionally. Add 1/2 cup of shredded cheese and green chilies. Mix well.
Spoon into tortillas. Roll up. Place seams down in 12x8 baking dish. Top with salsa and cheese. Bake 15-20 min or until heated through.
Michelle's notes: I boil the chicken in water and then shred it. I like to use fresh cilantro instead of dried. I don't like to put the remaining salsa on my enchilada's (Paul likes it) but I do put cheese. I don't like it as leftovers because the tortillas get soggy.
Crock Pot Pesto Ranch Chicken
8 Boneless skinless chicken thighs
6 ounce jar of pesto
1 pkg Ranch Dressing Seasoning Mix
1/2 C chicken broth
Turn crock pot to high setting. Place chicken thighs into pot. Mix pesto, ranch dressing and chicken broth and pour over chicken. Close with lid and cook on high for 3-4 hours or on low 6-8 hours.
Serve with mashed potatoes and a side salad.
Serves 8
6 ounce jar of pesto
1 pkg Ranch Dressing Seasoning Mix
1/2 C chicken broth
Turn crock pot to high setting. Place chicken thighs into pot. Mix pesto, ranch dressing and chicken broth and pour over chicken. Close with lid and cook on high for 3-4 hours or on low 6-8 hours.
Serve with mashed potatoes and a side salad.
Serves 8
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