Do you need to make a large batch of cookies? Do you like dark, semi-sweet and white chocolate chips? Have I got a recipe for you. Toss those ready made cookie dough tubes. You can make your own triple chocolate chip cookies from scratch. These cookies will have a crispy bottom and a soft center. Just the right amount of chewy and crispy.
Now you may be looking over the recipe ingredients and are thinking that’s a lot of sugar and butter! Just remember this recipe will make 5 dozen cookies or more depending on how generous you scoop your dough. That’s 60+ cookies! Feel free to share with your family, friends, and neighbors. Just don’t forget to save some for yourself!
- 3 sticks of salted butter, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup dark chocolate chips
- 1 cup semi-sweet mini chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350 F degrees. Prepare baking sheets using a silicone mat or parchment paper.
- In a large bowl beat butter, granulated sugar and brown sugar. Add vanilla extract and eggs. Beat until light and fluffy.
- Stir in flour and baking soda until mixed well. If using an electric mixer, stop at this time.
- Stir in the chocolate chips using a wooden spoon or silicone spatula.
- On your prepared baking sheets, drop cookie dough by tablespoonfuls or using a cookie scoop.
- Bake 10 minutes or until the cookies are light brown. The centers will be soft. Cool for a minute before transferring cookies to a cooling rack to completely cool.
Hello everyone! I’ve been in a rut lately. I’ve been making the same recipes on rotation each week without trying something new to share with you. Well, the rut is over! I have not one, but two simple recipes for you today. The chicken is the star of this dish, but I thought I’d share the tomato salad recipe for my vegetarian friends. Depending on your appetites, this recipe makes 2-4 servings.
- 2 boneless, skinless chicken breasts, halved (4 pieces total)
- 2/3 cup sliced, unblanched almonds
- 2/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic powder (you can use less if you are not that fond of garlic)
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 eggs
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- lemon wedges for garnish
- 1 pint multi colored grape or cherry tomatoes sliced in quarters
- 2 green onion stalks (scallions) trimmed and thinly sliced
- 1/2 tablespoon Italian seasoning
- 2 tablespoons olive oil
- juice from 1/2 a lemon
- salt and black pepper to taste
- Pulse almonds in a food processor until coarsely chopped and combine with panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt and pepper in a shallow bowl.
- Lightly whisk the eggs in another shallow bowl. Dip each piece of chicken into the eggs, let the excess drip away, then press both sides of the chicken into the almond and panko coating. Place on a baking sheet and refrigerate for 30 minutes until the crust sets.
- Meanwhile, combine all the tomato salad ingredients into a small bowl and mix with spoon. Set aside to garnish on top of chicken when ready.
- Heat a skillet over medium heat and add the butter to the 3 tablespoons of olive oil. When the butter foams, place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown: 3-4 minutes on each side.
- Arrange on a platter, and serve immediately with tomato salad spooned on top. Garnish with lemon wedges.
What’s that? Healthy? I know most my baked goodies aren’t considered healthy. But surprise! I am actually sharing a healthy recipe with you. Well, mostly healthy. I used all purpose flour since I did not have whole wheat flour in my pantry. Be sure to fill your muffin tins to the top as these muffins do not rise very much. You can see how squat mine are. Oh well. It’s always good to learn something new. This recipe yields 12 muffins. (Or 16, if you didn’t fill your muffin tins all the way like I did. Oops.)
- 3 eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 carrots shredded or grated
- 1 1/2 cup whole wheat flour (all purpose flour works too)
- 1 3/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1 cup raisins
- 8 ounce cream cheese, softened
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Preheat oven to 350 F degrees. Prepare muffin/cupcake tin by greasing with baking spray.
- In a large bowl whisk eggs until light and fluffy.
- Add the sour cream (or Greek yogurt) and whisk again until mixture is smooth.
- Pour in the maple syrup, milk and vanilla extract. Beat the mixture again until smooth.
- Add the shredded/grated carrots, flour, baking powder, cinnamon and raisins over the wet batter. Using a rubber spatula to fold the wet and dry ingredients together just until combined.
- Portion the batter evenly into your prepared 12 cup muffin tin.
- Bake for 18-20 minutes until the muffins have risen and set.
- Beat the cream cheese in a small bowl until smooth.
- Add the maple syrup, vanilla extract and lemon juice and beat again until the mixture is well combined.
- Once the muffins have cooled add a dollop of frosting on top of muffins.
- Optional: garnish with grated carrots.
What’s that? I’m posting a vegetarian dish? Yes, believe it or not, I actually like a lot of vegetarian dishes. It’s just hard to find a vegetarian dish that my picky “meat and potatoes” son will enjoy as well. So I have to take baby steps with him and made a vegetarian soup. And slow cooker recipes are the best. Just prep your ingredients, put into your slow cooker and let it do all the work! Hopefully, my friend, Sue T. will approve. This recipe makes 6-8 servings.
- 1 1/2 cups lentils (green or red)
- 4 carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 1/2 onion, diced
- 1 red bell pepper, chopped
- 2 russet potatoes, peeled and chopped
- 1 bag (5 ounces) baby spinach
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon parsley
- 1/2 teaspoon paprika
- 6 1/2 cups vegetable stock
- salt to taste
- Place all ingredients but the baby spinach, in your slow cooker. And pour in the vegetable stock.
- Cook on high for 5 hours or on low for 8 hours.
- Stir a few times throughout the cooking.
- Add the baby spinach during the last 10 minutes of cooking cycle.
- If you like a more brothy soup, add in 1-2 cups additional stock.
- If you like a more creamy soup, carefully ladle out 1/3 of the soup into your blender and puree. Add back blended soup to slow cooker and mix well.
- Salt to taste and garnish with chopped parsley.
Tired of the same old beef stew recipe? Then change it up by making Japanese curry beef instead. It’s basically a beef stew with a curry kick. I stuck with the medium hot S&B Golden Curry brand. If I had brought home the “hot” level one, my son would have protested. Japanese curry roux is not all that spicy compared to the Indian curry powders I have used in my chicken curry. For my vegetarian friends like Sue T., skip the beef and just add more potatoes, carrots and onions to make a hearty vegetable curry. Serve with a side of rice and your tummy will be thanking you.
- 1 pound beef (cut for stew)
- 2 white or yellow onions
- 2 carrots
- 3 large Yukon Gold potatoes
- 2 tablespoons vegetable oil
- 3 1/2 cups water
- 1/2 box curry roux (4 ounces)
- 1 tablespoon apricot jam
- 1 tablespoon ketchup
- 1 tablespoon lite soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder (optional)
- Cut vegetables into bite size pieces. (About the same size as your beef stew meat.)
- Heat oil and brown meat in a Dutch Oven or large lidded pot over high heat. Take meat out when the sides of the beef are seared, but not cooked through.
- In the same pot, lower heat to medium high and fry the onions for 5 minutes. Add carrots and potatoes, then the beef.
- Add water to the pot. After the water boils, skim the fat and reduce heat to low. Cover and cook for 45-50 minutes until the meat becomes tender.
- Now add the curry roux blocks into the pot. Stir well so the pieces of the roux dissolves.
- Once the roux has dissolved, stir in apricot jam, ketchup, soy sauce, Worcestershire sauce and optional curry powder.
- Let simmer for 15 minutes.
- Serve with a side of rice.
This recipe makes 4 to 6 servings.
Spring is here, but you wouldn’t know it by the dark and gloomy days we’ve been having around here. Cheer up. I have a cookie that will brighten your day. They are flakey on the outside and chewy on the inside. And the tangy lemon flavor combined with the sweet butter cookie is like a bite of sunshine.
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temperature
- 1 package (8 ounces) cream cheese, softened
- 1 1/4 cup sugar
- 2 large eggs
- 2 teaspoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 10 drops yellow food coloring
- 3/4 cups powdered sugar
- In a medium bowl, whisk flour, baking powder and salt.
- In a large bowl using a hand mixer, beat butter, cream cheese and butter until light and fluffy. 1-2 minutes.
- Beat in eggs, lemon zest and juice, vanilla and food coloring.
- Beat in dry ingredients until just combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Preheat oven to 325 F degrees and line baking sheets with parchment paper or silicone mats.
- Roll dough into 2 inch balls then roll in powdered sugar and place on baking sheets. Let sit for 2 minutes until sugar is absorbed, then reroll in powdered sugar.
- Place about 2 inches apart on prepared baking sheets and bake until cookies crackle and set but still slightly soft in center, 17-19 minutes.
- Transfer to a cooling rack and let cool completely.
- This recipe yields 24-30 cookies depending on how evenly you roll your cookie dough. One day I am going to invest in a dough scoop so I can have uniform cookies. I sprinkled a little extra powdered sugar on the cookies when cooled, but that is not necessary.
Yes, it’s another chicken wing recipe from me. I can’t help myself. I just love trying out all different flavors of chicken wings. This recipe is fairly simple and for a change I had all the ingredients so, why not? If you like sweet and spicy, then you are going to love these wings. Best of all the spice level is up to you.
- 1 1/2 pounds chicken wings (about 20 pieces)
- 2 tablespoons vegetable oil
- 1/2 tablespoon kosher salt
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon garlic powder
- 1/3 cup honey
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon Sriracha ( or more if you like it really spicy, less if you can’t handle too much spice)
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- green onions for garnish
- sesame seeds for garnish
- Preheat oven to 425 F degrees and place metal rack on top of large baking pan. Be sure to use cooking spray on the rack so the chicken skin does not stick.
- In a large bowl or Ziploc bag, toss chicken wings with oil, salt, pepper and garlic powder. Place wings on wire rack and cook 45-50 minutes, until crispy and golden.
- While chicken is baking, add honey, soy sauce, rice wine vinegar, Sriracha, garlic and ginger into a small saucepan. Bring to a simmer until the flavors meld and the sauce reduces slightly for about 10 minutes.
- Transfer baked wings to a large bowl and toss with glaze.
- Return to rack and broil for 2-3 minutes until glaze is caramelized.
- Garnish with green onions and sesame seeds.