Thursday, January 28, 2010

Chocolate Chip Cookies with Pudding in the Mix these. They have the perfect texture and the vanilla taste is awesome. I got this recipe from a friend long ago and hadn't made them myself until last weekend. Needless to say, I never got around to taking a picture before they were all gobbled up!

3/4 c shortening
3/4 c butter
3/4 c sugar
1 1/2 c brown sugar
3 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
4 1/2 c flour
1 3 oz. box vanilla pudding
3 c chocolate chips

Bake at 350 for 8 min. They should look underdone. Enjoy! They will not be as flat as other chocolate chip cookies....I flattened some of mine prior to cooking and decided I liked them better when I just left them to do their own thing.

Saturday, January 9, 2010

Smothered Chicken (Outback style)

Mmmmmm......yummy. This one has so many flavors going on, and they're all totally delicious together. I found it on a blog called "or so she says". Check it out. It's full of recipes and crafty things and, basically, all the things I love. I must give credit for this photo, I took it from their blog so that you could have a peek at how yummy it looks:
Smothered Chicken

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce

Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.

Honey Mustard Sauce

1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper (I left that out, for the kiddos)
2 T. Lime juice
1 tsp. Ginger powder

Mix. Add extra honey or lime for desired flavor

Posted by Tamara