Double Chocolate Chip Cookies

February 21, 2014

YIELD: 18 cookies

INGREDIENTS:

1/2 cup oil
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour or for Gluten Free: 1/2 cup rice flour, 4 tablespoons corn starch, 1/2 teaspoon xantham gum 

1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Enjoy Life Chocolate Chunks

DIRECTIONS:

1. Preheat oven to 350°F.

2. In large bowl, beat oil, sugar, eggs, and vanilla until light and fluffy. Combine the flour mixture, cocoa, baking soda, and salt; stir into the oil mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

NOTES:

- I measured these using my 1 tablespoon cookie scoop, rolled them into balls and slightly flattened them with my palm. Once they came out of the oven, I added a few extra chips to the tops of each cookie.

Original Recipe found here.  I changed it to be dairy & gluten free! 

Apple Crisp Cheesecake

I have not tried this recipe yet...BUT I have "shared" it multiple times on facebook. I finally Decide to post to PINTEREST so I wouldn't loose it--But, pinterest would not let me load it because it was from FB so I saved the photo & tried to add it that way but I exceeded the 500 word limit!!

So, I decided to quickly write it up here so I have a place where it is saved & a place where I can easily locate it! This looks delicious! I am planning on making it tonight or tomorrow!!

Original recipe found here

Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

Skillet Garlic Chicken Dinner

Ingredients:

• Vegetable cooking spray
• 4 skinless, boneless chicken breast halves
• 2 cloves garlic, minced (or more)
• 2 cups Chicken Stock
• 3/4 cup uncooked regular long-grain white rice or noodles of choice
• 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
• 1/3 cup grated Parmesan cheese
• Paprika

Directions:

1. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
2. Stir the stock, rice (or noodles) and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
3. Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice (noodles) is tender.

*Gluten Free Version Use Gluten Free noodles or rice!

Crock Pot Chicken Terriyaki

Ingredients:

• 1 1/2 lbs chicken (sliced, cubed or however)
• 1c chicken broth
• 1/2c terriyaki or soy sauce
• 1/3c brown sugar
• 3-4 minced garlic cloves
• 1/4 cup honey
• pepper
• 3 tablespoons of cornstarch

Directions:

1. Put all ingredients in slow cooker except cornstarch
2. Cook for 3 hours
3. Take 1 tablespoon of "gravy" mixture from slowcooker, put in measuring cup, put 3 tablespoons of cornstarch & 2 tablespoons of water in measuring cup, mix.
4. Stir cornstarch mixture into slow cooker.
5. Cook for another hour, stir occasionally. Add more cornstarch & water to get desired thickness.
6. Serve over Rice

Crock Pot Hawaiian BBQ Chicken

Crock Pot Hawaiian BBQ Chicken

Original Recipe comes from this website

Ingredients:

4-6 Boneless Chicken Breasts

1 Bottle Barbecue Sauce 

1 20 oz. can Pineapple Chunks, drained

*Chopped Onions & Green Peppers-if prefer, as much as you want

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken
Original Recipe from this website. Actually JUST made this recipe earlier in the week! YUM!

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 package taco seasoning or if you have bulk-3 tbs
1 cup sour cream 


For serving (optional) cilantro, shredded cheese, black beans and scallion on top. (I used cheese, olives & sour cream)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Serve over rice, put in tacos or nachos!

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Found the original Recipe off this website. BEST Orange Chicken Recipe! (I revised some ingredients).

Ingredients:

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour (use Gluten Free Flour for GF)
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds) or Orance Juice
• 4 Tbl.  brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Pour the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on for 4 hours.