Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

3/4 cup shortening
1 1/4 cup brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup Flour
1 tsp salt
3/4 tsp baking soda
1 1/2 cup chocolate chips

Combine shortening, sugar, milk, and vanilla in large bowl. Beat, add egg. Combine flour, salt, soda. Mix, then add chocolate chips. Bake at 375 degrees for 8-10 minutes.


These are my favorite chocolate chip cookies. I put andes mint chips in alot because I love mint.

Dill Lime Chicken and Rice Pilaf

Dill Lime Chicken

1 cube butter
3 tsp. dill weed
2 tsp. dried chives
juice of 2 fresh limes

Melt together in microwave. Dip cooked chicken into the sauce or pour over baked chicken breasts.

I like to BBQ my chicken breasts. Fred and I love this but the kids eat their chicken plain.

Rice Pilaf

1/2 c. butter
2 c. uncooked rice
dash of garlic
dash of accent
4 c. chicken broth
1 small pkg. sliced almonds
1 small can mushrooms
1 bunch parsley

Melt butter in skillet. Add rice and cook until light brown. Put browned rice in 9 x 13 casserole pan. Add garlic and accent. Stir and pour chicken broth in. Add mushrooms. Cook covered at 325 degrees for 45 minutes. While warm add sniped parsley and almonds.

Yummy Cinnamon Rolls

My friend Allison posted these cinnamon rolls so I had to try it. I knew it had to be good for her to make it and boy it is. I have never made cinnamon rolls because they take forever but it wasn't that bad. Everyone at home absolutely LOVED them. Enjoy!

I posted this on my other blog put I wanted it over here so it is a double post. I am going to make these on Sunday April 25th so if you leave your name in the comment part, I will make sure you get some.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups powdered sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Fennel-Pepper Spaghetti (One of my favorites)

We try to eat one meal without meat a week. This is one of our favorites. The flavor is so good. The fennel seed makes it have a hearty flavor to it. If you have to have meat, add chicken it is really good that way too. In fact when I am not eating pasta I eat it over chicken instead and it was amazing. I use all different types of pasta, and I usually use parmesan cheese because it is what I have at home. I also used a yellow onion. I believe I got this recipe from Rachael Ray.

Fennel-Pepper Spaghetti

1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped or grated
2 tsp. fennel seeds
1 red onion, quartered then sliced
1 red bell pepper, quartered lengthwise, seeded and sliced
1 green bell pepper, quartered lengthwise, seeded and sliced
1 yellow bell pepper, quartered lengthwise, seeded and sliced
1 tsp red pepper flakes
1 cup chicken stock
1 can crushed or whole tomatoes
1 small can tomato sauce
ground pepper
1/2 cup basil chopped
1/4 cup parsley chopped
1 pound spaghetti
2 Tbsp butter
Romano Cheese

Boil water for pasta, add salt and cook spaghetti according to directions.
In large skillet over medium high heat add oil, garlic, and fennel seeds. Saute for a few minutes. Add peppers and onion, and red pepper flakes to the pan and cook until veggies are tender. Add the chicken stock and tomatoes and sauce to the pan (if using whole tomatoes break them up) Bring the sauce to a bubble and season with salt and pepper, let simmer until slightly thickened, about 5 minutes. Stir in basil and parsley.
Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine

Chicken Spaghetti

I got this recipe from the Pioneer Woman Cook Cookbook. I changed things a little so if you want her recipe she uses a whole fryer chicken (my husband will only eat chicken breasts), one 4-ounce jar diced pimientos, drained, thin spaghetti and 1/4 tsp cayenne pepper.

It actually tastes pretty good, the only thing I would do differently is maybe less onion. My kids thought it was to strong. Fred and I liked it the way it was. I hope you like it too. It was really easy. I just used what I had in the kitchen which is why I didn't add certain ingredients, and I knew the cayenne pepper would be to spicy for the kids.


4 chicken breasts
1 pound whole wheat spaghetti
1 small onion, diced
1/4 cup bell peppers (I used red), diced
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp Lawrys seasoned salt
2 cups chicken broth

Boil chicken until done, about 25 minutes. Cook your spaghetti al dente. When your spaghetti is done, drain excess water. Shred or dice your chicken.

Combine your spaghetti, cream of mushroom soup and 2 cups of cheese. Then add peppers and onions and stir. Add your salt, chicken and broth and stir together well. Pour the mixture into a large baking dish and top with the remainder cheese. Bake at 350 for 35-45 minutes, until bubbly.