Cream Cheese Chocolate chip cookies

Thanks to my friend Patty for this recipe!

Cream Cheese Chocolate Chip Cookies

This is an incredibly delicious recipe shared with me by a good friend. Wow. I do use the 1/3 less fat cream cheese and they turned out just fine. There are no eggs in this recipe so I was content to eat some batter too.

Makes 2-3 dozen cookies

6 ounces cream cheese, softened

12 Tablespoons butter, melted and cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plus 3 Tablespoons all-purpose flour

1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2 inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cooked Ham and Cheese Sandwiches

I thought these were great- the kids not so much.  They didnt love the Swiss Cheese or the topping, but I liked them.  Would be great with leftover ham.

 

24 good white rolls

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.

Recipe taken from:sliders

Chicken Crescent Roll Casserole

The kids loved this and it was a huge success!

Chicken Crescent Roll Casserole

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream)
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)

directions

1. Set oven to 350°F.

2. Butter a casserole dish (any size to hold crescent rolls).

3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

8. Season with seasoned salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes

Taken from Chicken Crescent Casserole

Its a good thing I am not afraid of food failure right?? 

 I tried a homemade calzone Stromboli thingy for dinner last night.  My 1^st one looked like I had hacked a dead body and it was bleeding with bones protruding through it.  I pulled it out of the oven and the kids gasped in horror.  But when they tasted it, they said it was awesome.  So, I win.  My 2^nd one turned out better although when I finally moved it onto the tray it looked more like that creature from tremors than a calzone, but again, it tasted awesome.  

 So, I used Rhodes bread dough.  You leave it in the fridge for the afternoon.  You roll it out, but it takes a ton of rolling if you want it to stay in place...otherwise it keeps pulling back together.  I used spaghetti sauce, cheese, pepporoni, and olives.  I brushed butter over the top.  

Taken from homemade calzones

Jacques Torres SecretChocolate Chip Cookies

I tried another cookie recipe and it turned out so good.  Bob didnt like it as much since it was a heavier cookie.  But I took a batch to Alaynas school for the Valentines Party and several parents said they loved them and wanted the recipe so here it goes...enjoy!

Jacques Torres’s Secret Chocolate Chip Cookies
1/2 pound unsalted butter, room temperature (I used salted)
1/2 cup plus 6 tablespoons granulated sugar
1 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups plus 1 tablespoon pastry flour (I used reg flour)
1 1/2 cups bread flour (We got bread flour at walmart)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 pound good quality dark chocolate, chopped coarsely (we used a dark chocolate bar and semi sweet choc chips)

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don’t grease the baking sheets because this might cause extra spreading.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used a very generously rounded tablespoon) scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

If you use a very generously rounded tablespoon or a 1 scoop, you’ll get about 4 dozen cookies.

Taken from Cookies

Softest Chocolate Chip Cookies

I made these cookies last Sunday and they were heavenly.  They had a secret ingredient- vanilla pudding mix!  It's the 1st time I have almost made the perfect cookie.  They were amazing right out of the oven.  Softest cookies ever!  This is a definite KEEP!

The Softest Chocolate Chip Cookies

• 2 1/4 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 small pkg. instant vanilla pudding mix
• 2 tsp vanilla
• 1 egg
• 1/2 pkg chocolate chips
• 1/2 cup nuts (optional)

Directions:

1. Stir baking soda, flour and salt; set aside.
2. Combine butter, sugars and pudding mix, beating until fluffy.
3. Add vanilla and egg; beat until smooth.
4. Add dry ingredients; mix well.
5. Stir in chocolate chips and nuts.
6. Bake at 375° for 8-10 minutes.

(Taken from Softest Chocolate Chip Cookies)

Texas Rolls and Monkey Bread

Last week I made the following rolls.  I didn't have whole milk (forgot to get it at the store).  So I used skim. Mine didn't rise too well, but they tasted great.  I didn't make the cinnamon butter, but we did put butter and honey on top.  

I only used half for the actual rolls.  I took the other half and made monkey bread since I have never really tried to make them and they look yummy.  The monkey bread was a huge success.  We rolled the dough into balls, rolled them through melted butter and then rolled them through a cinnamon sugar mix.  I piled them into the bundt pan and cooked in the oven til they looked done.  Forgot to time them. We ate them for dessert that night warm with melted butter and the kids had it the next morning for breakfast.  

*So, when I try it again, I will use the whole milk and let it rise longer so they don't turnout looking like drink coasters!

Texas Roadhouse Rolls

Yields 24 large rolls or 48 small rolls

4 teaspoons Active Dry Yeast

1/2 cup Warm Water

2 cups Whole Milk, scalded and cooled to lukewarm

3 Tablespoons Butter, melted and cooled slightly

1/2 cup Sugar

7 cups All-Purpose Flour

2 Eggs

2 teaspoons Salt

DIRECTIONS:  Dissolve yeast in warm water with a teaspoon of sugar, in the bowl of a stand mixer. Once yeast has dissolved, add milk, sugar and 2 cups of flour. Beat thoroughly on medium speed. Let stand until foamy (about 2 minutes). Add melted butter, eggs and salt. Beat well.

Add in another 5 cups of flour, slowly, to form a soft dough. *NOTE* Do not use more than 7 cups of flour total. The dough will be very soft and somewhat sticky, you may think it needs more flour, but it does not.

Knead dough on a floured surface, until it is smooth and satiny. ( I kneaded mine in my stand mixer with the dough hooks, for about 4 minutes) If you knead it with your hands, you will need to grease up your hands with some cooking spray, to help the dough from not sticking to your hands.

Once kneaded, place into a large, greased bowl. Place dough inside, and turn over to grease top. *NOTE* Again, dough will be sticky so you may need to grease your hands to handle while putting dough in the bowl to let rise. Cover, and let rise in a warm place until doubled in size.

Once dough has risen, remove from bowl and place onto a lightly floured surface. Lightly flour a rolling pin, and roll dough out into a large rectangle, that is a 1/2 inch thick. Carefully handling dough, fold the rectangle in half, to form a smaller, 1 inch thick rectangle. Using a pizza cutter, slice dough into 24 large squares or 48 small squares. Place squares onto greased cookie sheets. Cover, and let rise again, until doubled in size.

Bake rolls at 350 for 16-18 minutes, or until lightly golden on top. Remove from oven, and immediately brush tops with butter. Serve rolls with Cinnamon Honey Butter.

Cinnamon Honey Butter

1/2 cup Butter

1/4 cup Honey

1 teaspoon Cinnamon

In a bowl, mix the butter, honey and cinnamon together. Cover and chill in fridge until ready to use.

(Taken from Texas Roadhouse Rolls)

So, I have found my new obsession…Pinterest! I decided to start a new blog- mainly just for me to keep track of things I try and what works and what doesn’t. I have been trying for months to find ways to be more creative, use things that we have, and try to be a better wife and mother. Considering my health issues and that I work, this is no easy task. Pinterest was the perfect answer for me. I hope that this experience helps me to grow and learn, all while having some fun!