Chocolate Chick Cookie

INGREDIENTS:

(this makes a lot...about 45 LARGE cookies, so you can halve the recipe or freeze the extras)

2 cups shortening (Crisco)

2 cups white sugar

1 cup brown sugar

4 eggs

1 Tbl vanilla

1/3 cup milk

6 cups flour

1 cup Oat Flour (grind regular oats in blender)

1 Tbl salt

2 tsp baking soda

2 bags chocolate chips

DRIECTIONS:

Preheat oven to 375 degrees.

In large mixing bowl, cream together shortening, white sugar and brown sugar.

Mix in eggs.

Add vanilla and milk.

Gradually add the flour and "oat flour", salt, and baking soda.

Mix well and stir in chocolate chips.

Drop by teaspoonful onto foiled cookie sheet and bake for 6-8 minutes OR

make larger cookies using a 1/4 cup to measure each and bake for about 10-12 minutes.

(I ALWAYS set the timer for 2 minutes earlier than what it calls for. I check on the cookies and stay close to see when they have been cooked perfectly. When making the larger cookies, I slightly press on them with the flat side of a spatula when bringing them out of the oven.)

This recipe is from my sister (one of us CookingChicks). She had a cookie company and this was of course a favorite. :)

Homemade Easy Salsa

INGREDIENTS:

1 (14oz) can diced tomatoes (make sure it has garlic in it. I buy the basil, onion, garlic one)

1/4 of an onion sliced

1 bunch of cilantro, cut off stems

1 capfull of lemon juice

1 jalopeno, diced with seeds or without seeds (depending on personal preference. I do one half seeded.)

1/2 tsp salt

DIRECTIONS:

Drain the juice from the tomato can into a serving bowl (do NOT throw away).

In a food processor, pulse the cilantro and jalopeno.

Add the tomatoes (without the juice) and onion and pulse again.

Carefully pour all into the serving bowl with the tomato juice.

Add the lemon juice and salt and mix.

Cover and refrigerate at least a few hours until ready to serve.

*Can also be made in the blender, but wont be a chunky salsa.

*This salsa is a MUST for my Chicken Tortilla Soup Recipe...and of course with warmed chips, YUM!!!

Chicken Tortilla Soup

This is ALWAYS a crowd pleaser!!!

INGREDIENTS:

2-4 Chicken breasts, cooked and shredded

1/2 tsp olive oil

1/2 tsp minced garlic

1/4 tsp ground cumin

2 cups (or cans) chicken broth

1/2 tsp chili powder

1 TBL lemon juice

1 cup HOMEMADE EASY SALSA...recipe should be on this site

(I have tried it with store bought and it is NOT the same)

DIRECTIONS:

Place/mix all in the crockpot and warm until ready to serve.

Serve with tortilla chips, cheese, green onions, and extra cilantro for garnish.

*Easily be doubled...recommended! Leftovers taste even better the next day.

Pepperoni Rigatoni

8 oz. cooked Rigatoni noodles
Pepperoni links (cut up) or pepperoni/turkey pepperoni slices
1/2 cup shredded Parmesan Cheese
1/2 cup diced onion
1/2 cup diced green pepper
2 cloves of garlic (minced)
1 jar of Prego Sauce (Traditional Style)
2 cups shredded mozarella cheese

Heat oven to 375
Lightly grease a 9 by 13 inch baking dish
Layer HALF of each ingredient in the order given above.
REPEAT the same layer process with the remaining half
Bake UNCOVERED for 25-30 minutes or until cheese is nice and bubbly

*Serve with freshly baked rolls, and a crisp green salad

Recipe from The Cooking Chicks 

Cajun Chicken Pasta

Ingredients:

4-6 boneless skinless chicken breasts cubed
2 tsp butter
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, chopped
4-6 large mushrooms sliced
1-2 cups heavy whipping cream (I used regular whipping cream and it worked just fine)
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini pasta cooked and drained
grated parmesan cheese

Directions:

Mix chicken with Cajun seasoning and saute over medium heat with butter until chicken is browned and cooked through. Add peppers, onion, and mushrooms and cook for an additional 2-3 minutes. Reduce heat. Add cream* and seasonings (add more cajun seasoning if you prefer spicier). Heat thoroughly. During this time (while sauce is heating), I cook the pasta in another pan. When cooked to my liking, I add the pasta to the chicken sauce pan and mix it all together. Top with parmesan cheese!

*for a healthier option, add 1 cup of apple juice and 1 cup cream instead of the 1-2 cups cream called for in the original ingredients
Recipe courtesy of The Cooking Chicks

Sharon Ballard's Cinnamon Rolls

Roll Dough Ingredients:

1 T sugar

1-2 pkgs dry yeast or 1 T bulk yeast 

2 T warm water

1/2 C margarine or butter

1/2 C sugar

2 large eggs

1 t salt

1 C very warm water

4 C flour

Directions:

Add sugar and yeast to water.  Stir with plastic or wood spoon to dissolve yeast.  Let stand.

Cream together margarine or butter, sugar, eggs and salt.  Beat well.

Add 1 C very warm water to the yeast mixture.  

Mix in 4 C of flour, beat in mixer and put in bowl.  Cover to rise.

Let rise until doubled in bulk about 1-2 hours (this can be refrigerated, cover with a damp cloth until ready to use).

To make Cinnamon Rolls:

Heat oven to 400 degrees.  

Roll out dough into an oblong shape.

Spread with butter and brown sugar, sprinkle with cinnamon and add raisins if desired.

Roll into a roll and slice about 1-1 1/2 inch slices.

Place in greased pan and allow to rise about 1/2 hour.

Bake 10-12 minutes or until brown.

Frost hot out of the oven.

Cream Cheese Frosting:

6 oz cream cheese, softened

1/3 C butter, softened

1 t vanilla

2-2 1/2 C powdered sugar

Blend all ingredients together with a mixer.

Recipe Courtesy of The Cooking Chicks

Pumpkin Cookies with Orange Frosting

Cookies

Ingredients:

1 15 oz. can of pumpkin
1/2 cup canola oil
1 1/2 cup sugar
1 tsp. salt
1 tsp. vanilla
2 1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 egg

Directions:
Mix all together and drop onto cookie sheet or into mini muffin pan. Bake at 375 for 10-12 minutes. Cool.
Orange Frosting

Ingredients:3 cups powdered sugar
1/2 cube butter
1/4 cup cream cheese
1/2- 3/4 cup orange juice

Directions:
Mix all together and frost cookies.

 

Recipe courtesy of The Cooking Chicks

Peanut Butter Chick Magnet Cookies

Ingredients:
1/2 cup Crisco
3/4 cup peanut butter
3/4 cups brown sugar
3/4 cups white sugar
1 egg
3/4 tsp salt
3/4 tsp baking soda
1 1/2 cup flour
3 T milk
1 tsp vanilla
miniature peanut butter cups
mini chocolate chips
white chocolate

Directions:

Mix all but the last three ingredients together. Unwrap about 4 dozen mini peanut butter cups. Scoop about 2 T of dough, flatten, and place a PB cup in the center. Wrap dough around and shape into a ball. Place on cookie sheet. Bake at 350 for 8-10 minutes. Cool. Melt dipping chocolate. (I use Trader Joe's Milk Chocolate. It is the best!) Dip tops of cookies in chocolate and lay on wax paper. Chop up remaining PB cups. Sprinkle tops of cookies with the cups and mini chocolate chips. Allow to set. Drizzle with white chocolate. YUM!

Recipe courtesy of The Cooking Chicks

Chicken Curry Casserole

 

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

 

Recipe courtesy of The Cooking Chicks

Homemade Uncrustables

Everyday, lunch time seems to creep up on me, and ever since I have been making these babies, I am worry FREE when it comes to figuring out what to do for lunch with my little kiddo. Every Sunday evening I take any leftover homemade rolls and make PB&J's for that weeks lunch. I wrap each one, individually, with saran wrap. Then I put them on a cookie sheet and place them in the freezer. Once frozen, I then take them off the cookie sheet and place them in a plastic bag then back into the freezer they go! When lunch time comes around during the week, just pop one or two sandwiches out 20 minutes before meal time. This really SAVES me TIME and it is so GREAT not to have to worry about preparing another meal during the week. Oh, and by the way, they are also a HIT with my hubby! You could also put these in your kid's sack lunches and avoid the stressfulness of preparing sandwiches, every morning, before heading your little kiddos off to school. 

*Just a tip: I love having these on hand while I am running my errands. If I am ever running late and it happens to be my son's lunch time, I just pull one of these out from my bag and am able to avoid spending any money. These really are a lifesaver!

Courtesy of The Cooking Chicks

Bapa's Secret Sauce

Ingredients:

1/2 C ketchup

3-4 T relish (depending on taste)

Directions:

Just mix!

*if you like fry sauce (who doesn't?), just add the same amount of mayo as the ketchup! Top burgers or use as dipping sauce. Yum!

Recipe courtesy of The Cooking Chicks

Baked Ziti

 

Ingredients:

1 (16 oz) pkg uncooked ziti

1 lb ground beef (I use ground turkey)

1 onion, chopped

2 (26 oz) jars spaghetti sauce (I like using homemade)

12 oz sliced provolone cheese

12 oz sliced mozzarella cheese (I use shredded)

1 1/2 C sour cream

1/2 C Parmesan cheese

1/4 C chopped fresh basil

Directions:

Preheat oven to 350 degrees and lightly grease (cooking spray) a 9x13 baking dish.

Cook pasta for 8-10 minutes, drain.

While pasta is cooking, brown meat and onion.

When brown, drain fat and add spaghetti sauce and simmer for 15 minutes.

Spread a little of the sauce on the bottom of the dish.

Layer 1/2 of the pasta, 1/2 of the provolone and mozzarella cheeses, 1/2 of the sauce and ALL of the sour cream.

Repeat with the rest of the pasta, provolone and mozzarella cheeses, sauce and top with all of the Parmesan cheese.

Sprinkle fresh basil on top.

Bake, uncovered, for 30-40 minutes.

Courtesy of The Cooking Chicks

Can't Leave Alone Bars

 

Ingredients:

1 pkg white cake mix (yellow works just as well if that is what you have)

2 eggs 

1/3 C vegetable oil

1 (14 oz) can sweetened condensed milk

1 C semisweet chocolate chips

1/4 C butter

Directions:

Preheat oven to 350 degrees.  

In a large bowl, combine cake mix, eggs and oil.

Press 2/3 of mixture into a lightly greased (cooking spray) 9x13 pan; set aside.

In a microwave safe bowl, combine condensed milk, chocolate chips and butter.

Microwave, uncovered, for 45 seconds.  

Stir and microwave for 45-60 seconds longer, or until chocolate chips and butter are melted.

Stir until smooth.

Pour over cake mixture in pan.  

Sprinkle with remaining cake mixture over top.

Bake for 20-25 minutes, or until lightly browned.

Cool before serving.

Recipe courtesy of The Cooking Chicks

Shredded Beef Chimichangas

Ingredients:

Shredded Beef (cooked and seasoned)

Homemade Flour Tortillas (or whatever you have on hand)

Extra Virgin Olive Oil

Red onion (diced)

Guacamole

Sour Cream (optional)

Olives (optional)

Homemade Red Enchilada Sauce, or your favorite store bought kind (try Old El Paso's, they are my favorite when I do not have time for homemade)

Cheddar Cheese, shredded

Directions:

Heat oil in frying pan over medium-high heat. Place a tortilla on the counter and put a little bit of meat in the middle. Add some cheese and fold up. [I like to fold mine by folding in the sides and taking the bottom (closest to me) and rolling it to the top.] Gently place in the hot oil and wait until the bottom is browned, but not burnt. Carefully flip it over and fry till browned on the bottom. Take the chimichanga out of the oil and place on some napkins or paper towel to drain any excess oil. To assemble the toppings, pour some enchilada sauce over the tortilla, sprinkle some cheese, add some red onions and olives, and give a dollop of guacamole, and sour cream.

Recipe courtesy of The Cooking Chicks

Creamy Italian Chicken

Ingredients:

4 boneless, skinless chicken breast halves (I usually use 2)

1 envelope dry Italian salad dressing mix

1/4 C water

8 oz cream cheese, softened

1 can cream of chicken or cream of mushroom soup

sliced fresh mushrooms 

or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand) 

Directions:

Place chicken in slow cooker.

Combine salad dressing mix and water.  Pour over chicken and cover.

Cook on low 3 to 3 1/2 hours.

Combine cream cheese and soup until well blended.  Stir in mushrooms.

Pour over chicken and cover.

Cook on low 1 hour, or until chicken is tender.

Serve over noodles or rice.

Recipe courtesy of The Cooking Chicks

Chicken and Wild Rice Casserole

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Recipe courtesy of The Cooking Chicks

Chicken-Broccoli-Stuffing Bake

 

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

 

Courtesy of The Cooking Chicks

Homemade Pizza Dough

 

Ingredients:

1 1/2 C warm water

1 T brown sugar

4 1/2 t dry yeast

1 t salt

1/4 C vegetable oil (or canola)

4 1/2 C flour

Directions:

Mix the warm water with the brown sugar.

Add the yeast to the water mixture and allow to stand about 5 minutes to allow the yeast to activate.

Add the salt and oil; mix.

Add the flour and mix until dough is firm and tender.  

Place in oiled bowl and allow dough to rise for 1-1 1/2 hours, or until it doubles in size.

Cut dough in half and roll out, using extra flour, into a circle.

Place on pizza pan and allow the dough to rise an extra 30 minutes.

*Preheat oven to 450 degrees.

**Place desired toppings on top and bake until crust is brown on the edges.

 

Recipe courtesy of The Cooking Chicks

BBQ Chicken Pizza on the Grill

Ingredients:

1 recipe for Homemade Pizza Dough

Cooked and shredded/chopped chicken breast (about 1 per pizza) lightly coated in barbeque sauce 

Barbeque sauce (any brand will do.... but the better the sauce the better the pizza.  We LOVE using Sweet Baby Ray's)

1 onion, thinly sliced and lightly sauteed 

1 green pepper, thinly sliced and lightly sauteed

1 (12 oz) pkg sliced Provolone cheese

extra shredded cheese (mozzarella, cheddar... whatever you have on hand)

fresh parsley or cilantro, chopped (optional)

Directions:

Roll out pizza dough to desired size and thickness.

Place on pan and refrigerate until ready to grill.

Heat grill to about 350 degrees or medium heat.*

Place all topping ingredients on tray and bring all ingredients, including the uncooked pizza dough, out to the grill when ready.

Working quickly, first place the rolled out dough on the grill.**  

Then spread desired amount of barbeque sauce directly on the dough. 

Top with shredded chicken, sauteed onions and peppers, cheeses and parsley.

Close grill and turn heat down to between 220-250 degrees (cooking temp may vary depending on your grill).

Allow pizza to cook about 10 minutes before checking to see if you need to turn down or up the heat/gas.***

In order to determine whether pizza is done, check bottom of crust. 

Pizza is usually ready within 15-20 minutes, depending on grill.

* Temperature may vary depending on individual grill.

** Dough may shrink a little once you take it off the pan.  Try to stretch the dough out right before you place on the grill. After placing the dough on the grill use a spatula to try to straighten/stretch out to desired size.  This is the hardest part of the whole process.  Once you have the dough on the grill, everything else is a piece of cake!  

*** Remember temps and times may vary depending on grill.  If you think the heat is up too high, check your pizza sooner. 

Recipe courtesy of The Cooking Chicks    

Chicken Pasta Parmesan

Ingredients:

2 Tbls vegetable oil

1/4 cup chopped onion

1 can cream of broccoli OR cream of chicken soup

3 Tbls milk

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup sliced fresh mushrooms (optional)

1 cup cooked broccoli flowerets

1/2 cup grated parmesan cheese

Hot cooked spaghetti

Directions:

In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.

*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

Recipe courtesy of The Cooking Chicks