Chocolate Chip Cookies & Chocolate Chip Cookie Sundae

Yields: 3 dozen, pending how much cookie dough is consumed.  ;)

Perfectly baked.  

Prep: 5 minutes
Bake: 9-12 minutes at 375 degrees





Ingredients:
2 1/2 cups flour (I use all-purpose)
1/2 cup shortening
1/2 cup butter (1 stick, unsalted)
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon  pure vanilla extract
2 eggs

Mmmm...trying to resist eating it.

1 pkg (12 ounces) semi-sweet chocolate chips

Directions:  Cream shortening, sugars, and butter together.  Add eggs; mix.  Add salt, baking soda, and vanilla; mix.  Add flour; mix.  Add chocolate chips; mix.  Place about tablespoon size scoops on a cookie sheet leaving 2-2.5 inches between spoonfuls.  Bake at 375 degrees for 9-12 minutes


For Sundaes:
all ingredients for Chocolate Chip cookie dough
vanilla ice cream (or ice cream of your choice)
chocolate or caramel sauce (optional)

Directions:  Press cookie dough into a small ceramic bakeware dish and fill about 1/2-2/3 full.  Cook for about 20 minutes at 350 degrees (because it is thicker it needs to bake slower).  Let cool for a few minutes and top with a scoop of ice cream.  Drizzle with chocolate/caramel sauce if desired.

Fried Rice

Prep: 10 minutes
Cook time: 20-30 minutes


Ingredients:
3 cups cooked white rice (can be left over rice from another meal)
3 tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
2 teaspoons minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
diced ham (optional)
green onion (optional)
dash or two of teriyaki sauce (optional)

Directions:
Over medium-high heat, heat the oil in a large skillet or wok.  Add peas/carrots, onions, and garlic.  Cook until tender.  Lower heat to medium and push mixture to onside.  Add the eggs on the other side.  Scramble the eggs until cooked.  Add rice, soy sauce, and any other optional ingredients.  Mix together thoroughly.  Cook until heated through.

Baked Sweet & Sour Chicken

Prep time: 30-40 min.
Cook time: 1 hour @ 325 degrees



Ingredients:

 Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

 Chicken coating:
3-4 boneless chicken breasts, cut into cubes
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions:  Preheat oven to 325 degrees.  Rinse chicken in water and then cut into cubes.  Salt and pepper to desired amount.  Heat 1/4 cup of oil in pan.  Coat chicken with cornstarch then dredge in egg.  Cook the chicken until lightly brown but not all the way cooked.  Place in a greased 9x13 pan.  Whisk all sauce ingredients together and pour evenly over the chicken.  Place in oven and cook for 1 hour, flipping the chicken every 15 minutes.

****Fried rice is on a separate entry****

Chipotle Turkey Chili

(originally Poblanos Stuffed with Chipotle Turkey Chili)


Cook Time: 30 minutes
Servings: 4


Ingredients:

1 package ground turkey (about 20 ounces)
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained ( I used a 14.5 ounce can of corn)
1 tablespoon minced chipotle pepper in adobo sauce
2 teaspoons adobo sauce
1/2 teaspoon salt (I used sea salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
3 tablespoon minced fresh cilantro, divided
1 cup shredded Mexican cheese
1/2 cup sour cream (reduced fat or regular)

Directions:
Cook oil, ground turkey, onion, and minced garlic over medium to medium/high heat until meat is no longer pink; drain.  Add tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder, & pepper.  Stir.  (I usually let this all meld together for 5-10 minutes on low).  Remove from heat and add 2 tablespoons cilantro.  If desired garnish with cheese, sour cream, and remaining cilantro.