Thick and Chewy Chocolate Chip Cookies

I can't make chocolate chip cookies. I just can't. I have accepted and lamented that fact long ago. They always turn out flat and hard and I just decided I couldn't handle the disappointment anymore, so I quit making them. Today, I got an insatiable craving for some good chocolate chip cookies, and for some reason decided to try again. I found this recipe at trusty old http://www.melskitchencafe.com/, and it claimed to be one of the best recipes out there. I scoffed and thought, yah, we'll see. So I whipped them together, put them in the oven, and crossed my fingers as I pulled them out. I was so surprised to see that I had actually achieved success!! They were thick, they were chewy, they were all they were promised to be and more! I was so excited and just HAD to post the recipe. If a chocolate chip cookie dummy like me can achieve instant greatness with this recipe, anyone can!

Thick and Chewy Chocolate Chip Cookies

2 1/8 c white flour

1/2 tsp table salt

1/2 tsp baking soda

12 Tbsp butter, melted and cooled slightly ( I used margarine- gasp!- and they turned out fine!)

1 c brown sugar

1/2 c sugar

1 large egg

1 large egg yolk

2 tsp vanilla

1-2 cup chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions (they will be right on top of each other). Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls and place on ungreased cookie sheets. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15-18 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Candied Walnut Salad

This salad Rocks. My. World. I decided I HAD to blog about it after I literally licked the bowl clean during dinner. Yah, it's that good. I love how all the different flavors blend together to make one incredibly delicious salad. And I know that you might be turned off by all the random, expensive ingredients- I know I was at first. But it actually came together for a lot cheaper than I would have thought. So there are no excuses- try it!! You will be so glad you did.

Thanks to http://www.ourbestbites.com/ for this recipe!

Candied Walnut Salad

2 heads of Romaine lettuce (can also do one head of romaine and one bag of spinach)

*Note* I actually only used one head, and thought it was plenty.

3/4 cup craisins

2 crisp apples, diced and tossed in a little bit of Orange Juice (to prevent browning and to add a hint of flavor)

2 oz blue cheese, crumbled finely (can also use feta or Gorgonzola)

1/2 cup chopped walnuts

1/4 cup sugar

1 recipe Honey Red Wine Vinaigrette (see below)

Wash and chop lettuce.

To candy nuts- combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will start to look really fine. After a few more minutes, the sugar will start to liquify (be patient with this! It will work, it just takes time). Be vigilent about scraping all the sugar off the bottom of the pan so that it will coat the walnuts. Once the walnuts start to look golden brown, remove pan from heat. Stir occasionally as they cool. Remove from pan and let cool completely on greased wax paper.

When ready to serve salad, toss all ingredients together. Add dressing to salad and mix together

(it tastes better when it is mixed through then if it is drizzled on top, but the dressing will wilt any leftovers- leftovers weren't a problem at my house, though!)

Honey Red Wine Vinaigrette

1/2 cup red wine vinegar

1/2 cup honey

1-2 cloves of garlic, minced

1 tsp salt

1 tsp pepper

1/2 cup canola oil

Combine all ingredients, except oil, in a blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for 2-3 weeks. Shake well before serving.

Easiest Beef Casserole Ever

Ground Beef Casserole

1# hamburger 1 Tbsp diced onion

1 can veggie soup 2 1/2 C Water

1 can chili 1 Cup Minute Rice

Brown hamburger, drain. Put in casserole dish. Add soup, chili, and onion-- stir. Add rice (uncooked) and water-- stir.

Bake at 350 for 45 minutes, then top with cheese and bake for 5 minutes more.

That's it. I like this because kids like it and it doesn't make an overwhelming amount- good for a small family. Enjoy!

Yummy fudge sauce

Hot fudge sundaes are probably one of the most amazing foods ever. Store bought fudge has nothing on this yummy sauce :)

Melt in a double boiler
*1/3 c. butter
*2 squares unsweetened chocolate

Add
*1 lg can evaporated milk
*3 c. sugar
*1 T corn syrup
*dash of salt

Stir and cook till it begins to thicken. Pour over a big bowl of vanilla ice cream and enjoy! It stores in the fridge for a while (if it lasts that long)

Enchilada casserole

I was wondering about this recipe because the pork and beans sounded weird but it was so tasty!! It tastes good heated up for leftovers too!

*1 1/2 lbs ground beef
*1 quart tomato juice (I didn't have this much and used less and it was perfect. I wouldn't use the whole quart)
*1 packet of enchilada seasoning mix
*1 can pork and beans (weird I know but trust me on this)
*corn tortillas
*grated cheese

Brown ground beef in a large pan. Add enchilada seasoning mix, pork and beans, and tomato juice. In a 9x13 pan put a layer of corn tortillas. Put meat mixture on top then more tortillas then top with grated cheese. Bake at 350 for about 30 min. Serve with sour cream and salsa.

Best ever apple crisp

Apple crisp is one of my favorite desserts ever!! I love this recipe because it is so easy and tastes so good!! I always eat it for breakfast the morning after I make it :)



*4 cups apples peeled and sliced
*1 t cinnamon
*1/2 c water (i usually do a little less)


Place sliced apples in a 8x8 square pan. Mix water and cinnamon together and pour over apples.


TOPPING:

*3/4 c flour
*1 cup sugar
*7 T butter (make sure you use real butter not margarine)


Cut together and sprinkle over the apples and bake at 350 for about an hour. This is the best when it is still warm with vanilla ice cream on it. This topping can be used on any kind of crisp (berries, peaches, etc).

Stuffed Pizza Rolls

I got this recipe at Our Best Bites. It's one of those recipes where you think, "Why didn't I think of that?" The recipe is so simple, and yet so delicious.

Stuffed Pizza Rolls (Ranch, Chicken and Bacon style)

1 roll pizza dough (can use refrigerated/frozen or make your own)

1 packet ranch dressing mix

2 TB parmesan cheese

1 TB olive oil or melted butter

Cheddar cheese, cubed (can substitute other cheese)

8 slices bacon, cooked and crumbled

1 cup chicken, cooked and shredded

3/4 cup mayo

3/4 cup milk

Preheat oven to recommended temperature on pizza dough (usually about 400-425).

Take 1 tsp of ranch dressing mix and combine it with 1 1/2 TB parmesan. Set aside. Combine remaining ranch mix with milk and mayo and place in fridge to chill.

Roll out pizza dough into a large square, about 12inches by 8 inches. Use a pizza cutter to cut it into about 24 squares. In each square, place some chicken, bacon, and cheese.

When toppings are placed, pick up each square and wrap the dough around the toppings, forming a ball. Place the completed rolls seam side down in a greased casserole dish. Brush with melted butter or oil and top with parmesan/ranch mixture ( I also added italian seasoning to mine).

The cooking time depends on the type of dough you are using but is usually about 10-20 minutes. Check the rolls after 10. They're done when they are golden brown on top.

Dip rolls in ranch dressing.

DELICIOUS!!

You can do this with other pizza ingredients, too. You could do pepperoni and cheese and sprinkle italian seasoning on top of the rolls and dip in marinara. Endless possibilities. Enjoy!