Soft & Chewy Oatmeal Chocolate Chip Cookies

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour
• 1 teaspoon ground cinnamon (optional)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter softened 
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) honey or dark molasses
• 2 teaspoons pure vanilla extract
• 3 cups (255g) old-fashioned whole rolled oats
• 1 and 3/4 cups semi-sweet chocolate chips*

Instructions

1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 week.
8. Chocolate Chips: I like using 1 and 1/4 cups regular size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular size chocolate chips. You can even try 1 cup chocolate chips and 3/4 cup raisins. Yum! 
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10. Find it online: https://sallysbakingaddiction.com/oatmeal-chocolate-chip-cookies/
    
    
    
    
    
    

Shredded Beef Chuck Roast

 

 Inauthentic Machaca Eggs with Ropa Vieja - Mom

 How to Make 'Gasless' Beans

 Quick Olive Beef Tamale Pie

 Spanish Rice  Anita Urquidez 

1 slice bacon

1/3 cup onion - chopped

1/2 bell pepper - chopped

2 tomatoes - chopped

1 can tomato sauce + 1/2 can of water

1 - 2 cans chicken broth

Cumin, garlic powder, paprika and chili powder to taste.  

Fry the bacon, drain grease.  Cook rice, onion, tomato and bell pepper.  Then add tomato sauce and water. Cook until mixed well.  Add 2 cans chicken broth. Bring to boil, then to simmer for 20 minutes. 

ChiliMac Recipe

My Chilimac Recipe

 

Marry Me Chicken

Marry Me Chicken

Ingredients:

2 tablespoons olive oil

1 stick butter

6 chicken tenders - frozen is fine

2 tablespoons garlic - minced

1 cup chicken broth

1 cup heavy whipping cream

1/2 t Italian seasoning

1/4 t red pepper flakes

1 cup Parmesan cheese

1/2 cup sun dried tomatoes

Angel hair pasta

Directions: 

In a large oven safe pan, melt olive oil and butter. Add chicken tenders sprinkle with salt and pepper, turn and cook for about 10 minutes.  Remove chicken. Add garlic to pan, stir then add chicken broth, heavy whipping cream, Italian seasoning and red pepper flakes. Add Parmesan cheese and whisk it up. Add sun dried tomatoes. Return chicken to pan and toss. Then add some more Parmesan cheese. Place in 350 oven for 30 minutes.  May want to cover if it browns too quickly.  Serve with angel hair pasta. 

 

Seven Layer Bars

9 x 13" pan

1 1/2 sticks butter

1 1/2 c graham cracker crumbs

1 c coconut

1 c chocolate chips 

1 c butterscotch chips

1 14 - ounce sweetened condensed milk

1 c walnuts, chopped

Pour the melted butter into a 9 x 13" baking dish. Add the graham crackers crumbs and press into the margarine to make bottom layer.  Add the coconut, chocolate chips and butterscotch chips.  Drizzle the milk over the chips and sprinkle the nuts on top.  

Bake at 350 degrees for 30 minutes until brown.  Cool slightly and the cut into bars.

Fudge w/Marshmallows 

9 x 9 pan 

3/4 c evaportated milk

1 3/4 c sugar 

1/2 t salt

2/3 c chopped nuts

1 1/2 c mini marshmallows

1 1/2 c chocolate chips

1 t vanilla

Grease 9 x 9" pan w/ butter, set aside.

In medium saucepan combine evaporated milk, sugar and salt. Stir and bring boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in nuts and marshmallows, chocolate chips and vanilla.

Stir until marshmallows are completely melted.  Pour mixture into buttered pan.  Spread evenly.

Once fudge is set, cut into cubes.  Enjoy!

 Christmas Crack w/Graham Crackers

32 graham crackers (about 2 wax paper bundles)

1 cup butter

1/2 c sugar

1/2 c brown sugar

1 t vanilla

1 c chocolate chips

3/4 c crushed graham crackers for topping

Spread out crackers on parchment lined baking sheet. In saucepan, add butter, sugars and vanilla.

Bring sugar mixture to a boil on medium heat, whisking constantly. Once boiling stop stirring and boil for 2 minutes. Remove from heat.

Pour over crackers and spread w/spatula in even layer.  Bake 5 minutes.  Sprinkle w/chocolate chips.  Bake another 4 minutes.  Remove from oven and sprinkle with crushed cracker crumbs.  Break apart once cooled. 

 Cranberry Fluff

1 14 - ounce can whole berry cranberry sauce

1 20 - ounce can crushed pineapple, drained

8 oz frozen whipped topping, thawed

3 cups mini marshmallows

In large bowl, stir together cranberry sauce and crushed pineapple.

Fold in   whipped topping until thoroughly combined

Stir in mini marshmallows.  Cover and chill for at least 2 hours. Enjoy!

                                                                 Mushroom Soup

Connie Huber

4 T butter

1 T oil

2 onions diced

4 cloves garlic minced

1 box mushrooms or so

4 t thyme chopped

6 T flour

4 c chicken broth

1 t salt

1/2 t cracked pepper

2 T beef stock paste

1 can evaporated milk

1 can each cream of chicken, celery and mushroom soup

Sauté onions in butter.  Add garlic and mushrooms.  Make a roux with flour and evaporated milk.  Add to onion mixture, stir well to incorporate. Slowly add remaining broth. Simmer until thickened. Add salt and pepper to taste. 

 

Homemade Tomato Soup

 

Tomato Soup

Ingredients

• ▢ 3 pounds fresh ripe tomatoes
• ▢ 4 cloves garlic peeled
• ▢ ½ onion diced
• ▢ ½ red bell pepper diced
• ▢ 2 tablespoons olive oil
• ▢ salt & pepper to taste
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon dried oregano
• ▢ 2 cups chicken broth
• ▢ 2 tablespoons fresh herbsbasil/parsley/oregano
• ▢ fresh basil & parsley for serving
• ▢ ¼ cup parmesan cheese optional garnish
• ▢ ½ cup heavy cream optional

Instructions

• Preheat oven to 450°F.
• Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
• Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
• Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
• Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
• Top with parmesan cheese, croutons or a drizzle of heavy cream.