Softbatch Cream Cheese Chocolate Chip Cookies

These are seriously the best Chocolate Chip Cookies ever! We have made them two times in one week. I found the recipe HERE

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Cookie Bars

Ingredients

• 1/2 c. butter
• 1 1/2 c. crushed graham cracker crumbs
• 1 can condensed milk (Eagle Brand)
• 1 c. coconut flakes
• 1 c. chocolate chips
• 1 c. chopped almonds

Instructions

• Melt butter in microwave then pour into a 9x9 square pan. Sprinkle graham cracker crumbs over butter. Evenly pour the condensed milk over the crumbs. Then sprinkle on the coconut, chocolate chips, and nuts. Bake at 350 for 25 to 30 minutes. Let pan completely cool before removing bars.

These are so good and super easy! I found the recipe here

Frozen Strawberries and Cream Dessert

• 4 graham cracker sheets
• ½ cup pecans
• 10 tablespoons butter
• 1 cup flour
• ⅓ cup brown sugar
• 2 egg whites
• ½ cup sugar
• 1 cup heavy whipping cream
• Juice from 1 lemon
• 4 ounce cream cheese, softened
• 2 cups coarsely chopped strawberries

Instructions

1. Preheat oven to 325 and prepare a 9×13 by spraying with cooking spray. Set aside.
2. In a food processor, combine graham crackers and pecans until finely ground.
3. Melt butter and combine with crumbs, flour, and brown sugar.
4. Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
5. Take out the crumb mixture and let cool.
6. In a kitchenaid, or using a hand mixer, beat egg whites and sugar on medium speed for 3 minutes. Add heavy cream and mix for 6 minutes.
7. Add juice from one lemon and cream cheese and mix until creamy.
8. Gently fold in chopped strawberries.
9. Press half of the crumb mixture into the bottom of your 9×13 pan. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
10. Cover with aluminum foil and freeze for at least 3 hours but best if overnight. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.

I really love this dessert, it's perfect for a summer treat. I found it HERE

Taco Casserole

This is a family favorite. I found the recipe HERE

1 lb ground beef 

1 package taco seasoning  

1 (15 ounce) can refried beans or Black Beans

2 cups monterey jack cheese
1 cup salsa

1 clove of garlic minced

1 cup of corn ( thawed)

1 Tablespoon of Olive Oil

1 Green Bell Pepper, chopped1 tomato , chopped

1 avocado – cut into bite size pieces

1 cup of diced onions
2 cups corn chips

Preheat oven to 350

Heat oil in a large skillet – add onions and green peppers and cook on medium heat till tender. Add garlic and cook for 1 minute.

Add beef and cook till no longer pink ( drain fat)

Add taco seasoning to beef and mix.

In a small bowl mix 1 cup of cheese and salsa together.

In a 8×8 dish place beef on the bottom

layer the salsa cheese mixture

then layer corn and beans.

Last layer is the rest of the cheese

Place in the over for about 15 minutes – till the cheese is nice and melted.

Garnish with tomatoes, avocado and chips.

Breakfast Pizza

Ingredients

• 1 pkg. Johnsonville breakfast sausage patties
• 1 pkg. (8) refrigerated crescent rolls
• 1 cup frozen loose pack cubed hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)
• 1 cup shredded cheddar cheese
• 5 eggs
• 1/4 cup milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. grated Parmesan cheese (I use Kraft)

Instructions

• Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
• Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust.
• Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
• In a bowl beat together eggs, milk, salt and pepper.
• Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
• Sprinkle with Parmesan cheese over all.
• Bake at 375 oven for 25-30 minutes.

 Original  recipe HERE

Chicken & Asparagus Penne

Ingredients

• 1 lb Asparagus- Steamed
• 12 oz Smart Taste Penne- Cooked
• 1/4 Cup Olive Oil
• 1 lb Chicken Breast- Cubed and Cooked
• 1/2 Cup Shredded Parmesan

Instructions

1. Add all ingredients into a 9 x13 pan and stir to combine.
2. Top with Cheese and Broil for 5 minutes or until cheese is golden.

Easy Crock-Pot Pork Chops

This is an easy dinner that my family all likes. I found the recipe HERE

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice.

Red Beans and Rice

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 -3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 -2 tablespoon salt, according to your taste
1 -2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Directions:

1.These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
2.SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
3. A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
4. PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
5. COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
6. QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
7.COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
8. ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
9. ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
10. NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
11. RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
12. COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
13. SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
14. SERVE with hot buttered, grilled slices of French bread, salad or coleslaw.

This was my first try at red beans and rice and it was a hit. I found the recipe HERE