Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Dough!

Dough's MADE to be eaten raw. Yep, you read right, raw. Awesome.
From Willowbird Baking

Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Slow Cooker Mac & Cheese

From $5 dinners

serves 4-6
Ingredients:

1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar

Directions:

Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.

Easy Chicken Enchiladas

Got this one because of the fabulous Monica's Philadelphia cooking party :-)
serves 4

Ingredients:
1 small onion, chopped
2 t oil
3 c shredded cooked chicken breasts
1 can (14.5 oz) diced tomatoes, drained
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme
1/2 c Mexican blend cheese
8 flour tortillas (6 inch)

Directions
Preheat oven to 350
Cook & stir onion in hot oil in skillet on medium heat 4-5 mins or until crisp-tender. Stir in chicken, tomatoes, 3/4 c cooking creme and shredded cheese.
Spoon about 1/3 c of chicken mixture into tortilla; roll up. Place in 13x9 inch baking dish sprayed w/ cooking spray; top with remaining cooking creme. Cover.
Bake 15-20 minutes or until heated through. Top with chopped tomatoes and sliced green onions if desired.

Lindsay's French Toast

This is enough for 5 of us plus sometimes some leftover depending on how much the kids eat- which is usually about 2-3 slices each! It's a family favorite for sure. I've added several recipes of what I like together to come up with this:

Ingredients:
Loaf of bread (we use wheat like you use for normal sandwiches, but the best to use is sour dough bread or french bread- I usually use about half the loaf when I make this)
6 eggs
abt 1/4 c milk
1-2 T vanilla (depending taste preference)
nutmeg
cinnamon

Directions:
In a pie pan, put cracked eggs, milk, & vanilla. Stir. Add nutmeg sprinkling once over the top of the egg mixture. Stir. Add LOTS of cinnamon. Stir. Add cinnamon until there are lots of brown dots in the mixture. Stir. Dip bread into mixture and flip so both sides are generously covered (but not soaked). I fry them on my plugged in griddle until done (or looks eggy/ light brown on each side). Add cinnamon as needed to make sure there's enough on each slice of french toast.

Guacamole

from SimplyRecipes

Serves 2-4

Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama if desired. Serve with tortilla chips.

Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4. Just before serving, add the chopped tomato to the guacamole and mix.

Chicken Pillows

from my Sister-in-law, Heidi

I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!

2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine

Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.

Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.

Hawaiian Haystacks

One of my personal favorites! :-)

The Base:
2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 c of milk or chicken broth
1/2 c sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like

The Toppings (use whatever you like):
chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste

Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with soy sauce.

Bow Tie Pasta with Tomatoes & Bacon

(from Kera's cooking blog)

5 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1 can diced tomatoes with garlic and onion
1 can chicken broth
3 cups uncooked bow tie pasta

In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes.

Pot Roast

I'm writing this down because otherwise I'm afraid I'll forget it- a Lindsay original recipe by taking what I like of various recipes...

potatoes, cut (plenty of them- about 1 lb or so) (I prefer red potatoes)
carrots,chopped (2-3 regular sized ones)
2-3 lb roast (cut into small pieces and browned in 2 T olive oil if you like)
1 T Worcestershire sauce
1 packet of Lipton onion soup
1 can of mushroom soup

Put in crockpot in order listed above. Cook on low 8 hours

Nutritional jazz:
438 cal; 22 g carbs; 15 g fat; 53 g protein

Taco Soup

A family favorite and easy to make. The kids always love it.
Serves 8-12

2 lbs hamburger
1 medium onion
1 packet taco seasoning
1 can black beans
1 can red kidney beans
1 can chili beans
1 can corn
1 can mexicorn
3 cans diced tomatoes
1 can of diced green chiles
Tortilla chips (optional)
sour cream (optional)
shredded cheese (optional)

Fry the ground beef. Then when browned, drain off the fat. Then add the diced onion. After the onion is browned add to large pot. Then add packet of taco seasoning.
Stir, and then begin to add beans, tomatoes, and corn. DO NOT drain. Pour all contents of can in. Set to low, continuously stirring. Finally when warm enough, pour into separate bowls and add cheese and sour cream and eat with a spoon or tortilla chips

**To make gluten/ casein free make the taco seasoning recipe linked above and skip on the tortilla chips, sour cream & cheese**

For freezer meal simply defrost and reheat in pan or microwave.