Chocolate Chip Cookies

This recipe my mom has used ever since I was a kid. Whenever my friends would come over they would ask her to make them! They are amazing, soft and chewy. The perfect chocolate chip cookie. 

*This time I used mini semi-sweet chocolate chips and m&ms. But you can always use any type of your favorite chocolate chips. 

2/3 C. Shortening

2/3 C. Butter

1 C. Sugar

1 C. Brown Sugar

2 Eggs

2 tsp. Vanilla

3 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

1 Pkg. Chocolate chips*

Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs and vanilla. Cream very well. Stir in remaining ingredients. Drop dough by teaspoonsfuls 2 inches apart onto baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from cookies sheet.

Luna Salad

When you are invited to dinner and asked to bring a salad, here is the perfect solution! This salad is always a huge hit.  

12 oz. baby greens

3/4 C. house salad dressing*

1/2 medium red onion

4 oz. gorgonzola or feta cheese

4 oz. dried cranberries

4 oz. caramelized walnuts**

*House Salad Dressing

(This makes enough for two salads)

2 T. fresh-crushed garlic

2 T. Dijon mustard

1 t. salt

1 t. pepper

2 T. lemon juice

1/2 C. white wine vinegar

1 C. olive oil

**Caramelized Walnuts

(This prepares more nuts than the salad calls for so I keep extras stored in an airtight container and use them later)

3/4 C. water

1 C. sugar

1 T. vanilla

1 lb. walnuts

Heat together on low heat. Cook down, stirring every few minutes- this takes about 30 minutes to fully cook down. 

( Just a little hint: Bake the nuts for just a few minutes before cooking them down, it brings out a wonderful toasted nutty flavor.)

Sausage and Tomato Rigatoni

This is one of our favorite pasta dishes. It is very simple, quick and full of flavor!!

16 oz. rigatoni pasta

1.25  lb. Italian sausage, cut into chunks

1 small red onion, chopped

1/4 cup tomato paste

1/4 cup Kraft Sun-Dried Tomato Dressing

1/4 cup chopped parsley

1/4 cup Parmesan cheese

Cook pasta as directed on package.

Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.

Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Triple-Layer Peanut Butter Brownies

Triple-Layer Peanut Butter Brownies

1 pkg. (19 to 21 oz.) brownie mix, prepared in 13x9-inch pan

1 cup cold milk

1 pkg. (3.4 oz.) Jell-O Instant Vanilla Pudding

1 cup creamy peanut butter

1/2 cup powdered sugar

1 1/2 cups Cool Whip (do not thaw)

3 squares Semi-Sweet baking chocolate

1/2 cup peanuts, coarsely chopped

1. Whisk milk and pudding for 2 minutes, while brownies are cooling. Add peanut butter and sugar, mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

2. Spread pudding mixture over brownies.

3. Microwave whipped topping and chocolate on HIGH 1 min. 30 sec., stirring every 30 seconds. Mix until combined. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers. 

Taco Soup

Taco Soup is one of the things my dad is great at making. This recipe is great paired with cornbread or corn pudding. Excellent!

2 lbs. ground beef

1 medium onion

1 (28 oz) can whole or diced tomatoes

1 (28 oz) can tomato sauce

1 cup water

1 (15 oz) can pinto beans  (rinse & drain)

1 bag of frozen corn

1 envelope taco seasoning

Brown the ground beef with the onions. Then, add all the ingredients into a large pot and let simmer.  (make sure to put the taco seasoning in by itself rather than adding it to the meat) Top with sour cream and enjoy with tortilla chips. 

Misti's Sugar Cookies

Be careful, these sugar cookies are amazing! They are very soft and they melt in your mouth! I love to make them around the holidays. One of my mom's many recipes!

3/4 C. Shortening

2 1/2 C. Flour

1 tsp. Baking powder

1 C. Sugar

2 Eggs

1 tsp. vanilla

1 tsp. salt

Mix shortening, sugar, eggs and vanilla until fluffy. Mix flour, baking powder and salt together in a separate bowl. Combine the two mixtures and chill for at least 1 hour. Heat oven to 400 degrees. Roll dough 1/8 inch thick and lightly flour board. Cut with cookie cutter and place on cookie sheet. Bake about 6 minutes. Makes about 3 dozen. Cool and frost.

Icing:

Milk 

Powdered Sugar

Pinch of Salt

1/2 t. Almond extract (you can choose to use any flavor you like, this is my favorite)

Mix well together and add coloring if desired. 

Strawberry Balsamic Vinaigrette

This is a wonderful dressing for a light salad. I use a spring salad mix, then cut up fresh strawberries and caramelize almonds to top it off. It is wonderfully delicious and light!

Strawberry Balsamic Vinaigrette

2 T. strawberry jam

1 T. balsamic vinegar

3 T. extra virgin olive oil

Salt and Pepper

6 strawberries, crushed

Place the jam in a medium bowl and whisk in the vinegar and then the olive oil. Season the dressing with salt and pepper. Add the strawberries.