Chewy Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Sugar Cookies

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Crockpot Chicken and Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Brown Sugar Chicken

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

Carne Asada

Ingredients

• 3/4 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup lime juice
• 4 cloves garlic, minced
• 1/2 cup soy sauce
• 1 teaspoon finely chopped canned chipotle pepper
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 tablespoon black pepper
• 1 bunch fresh cilantro, chopped
• 1/2 cup olive oil
• 3 pounds flank steak

Directions

1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Heath Bar Cake

Ingredients
1 box of German chocolate cake mix
1 can of sweetened condensed milk
1 bottle or jar of caramel
1 tub of Cool Whip
4 Heath or Skor bars, crushed

Preparation
1. Bake cake in 9x13 pan as directed according to box.

2. Poke holes about the size of a pencil all over the top of the cake.

3. Drizzle the milk and caramel over the cake, making a thin layer.

4. Refrigerate until completely cool.

5. Cover with Cool Whip.

6. Sprinkle with Heath or Skor bars.

Sweet & Pungent Shrimp

Ingredients

• 1 lb raw shrimp
• 1 egg white, beaten
• 1 cup cornstarch
• 1 1/2 tablespoons oil
• 1/2 teaspoon salt
• 5 tablespoons sugar
• 5 tablespoons catsup
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 tablespoon sherry wine
• 1/2 teaspoon cornstarch
• 1 teaspoon oil
• 2 garlic cloves, minced
• 1/4 teaspoon minced fresh ginger
• 5 tablespoons green onions, chopped
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

DIRECTIONS

1. Peel and devein shrimp
   
2. Slice in halve lengthwise.
3. Rinse well pat dry.
4. Add the egg white to shrimp mix well.
5. Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
6. Add to the shrimp.
7. Stir to coat well.
8. Add 1 1/2 tablespoon oil and mix well again.
9. Refrigerate at least 2 hours.
10. Remove the shrimp and dust with remaining cornstarch.
11. Shrimp should be dry to the touch.
12. Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
13. Fry till golden brown.
14. Combine the shrimp with the sauce and toss quickly to coat.
15. To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
16. Mix the sherry and cornstarch; set aside.
17. Heat 1 teaspoon oil in the wok.
18. Add garlic, ginger, zests, green onion and red pepper.
19. Cook 30 seconds; stir in catsup mix.
20. Immediately add sherry mixture and cook till slightly thickened.

Cheesecake Factory Santa Fe Chicken Salad

Ingredients:
3 cloves garlic
1 tablespoon minced fresh ginger
2 bunches cilantro, (rinsed well, most of stalky ends trimmed off) finely chopped
1/2 cup fresh lime juice
1 1/2 teaspoon wine vinegar
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil

Directions:
Drop garlic cloves and ginger through the feed tube of food processor while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute.

Additional Tips: To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernals, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.