Ultimate Chocolate Chip Cookies

3 1/2 cup all purpose flour

1 1/4 tsp baking powder

1 1/4 tsp baking soda

2 1/2 tsp salt

2 eggs

3 sticks butter, room temperature

1 1/2 cups packed light brown sugar

1 cup sugar

2 lg eggs

2 tsp vanilla extract

1 1/4 cup milk chocolate chips

1 cup semi sweet chocolate chips/chunks

1 1/2 cup coconut

In a large bowl, cream butter and sugars till fluffy, about 6 minutes. On med-low, add vanilla, then eggs one at a time till fully combined. Mix drys together then into butter mixture till just combined. Fold in chocolate chips and chunks and coconut. Using a 1/4 cup measure, create balls of dough, rounding with your hands. On parchment paper, refrigerate 1 hour (or freeze). On parchment lined trays, bake 6 at a time. Bake at 350 (preheat oven with racks in upper and lower thirds) for 17-18 minutes, rotating trays halfway thru baking time.

Pretty Darn Good and Super Easy Chili

Those of you that have had Basil's chili know that he's a picky guy. If I can't get him to make his, this one is a close second. If you want it closer to his, add one Chipotle pepper in adobo and some chopped up fresh jalapenos.

2lb ground turkey

1 chopped onion

5 garlic cloves, minced

1 tsp pepper

1/2 tsp garlic salt

2 cans tomato sauce

1 can stewed tomatoes

1 8oz jar red salsa

4T chili seasoning mix or 1T chili powder, 2 tsp cumin, 1 tsp oregano, 1T seasoned salt

2 cans kidney beans

Sautee onion and garlic with all spices till tender, add meat and break up with wooden spoon. Add salsa, tomato sauce, and beans.

You can substitute any type of meat, beans, and add corn if you like!

Tres Leches Cake

From the Pioneer Woman.

Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees.
Spray 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl.
Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
Pour egg yolk mixture over flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.
Bake for 35 to 45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

(Almost) Homemade Chicken Pot Pie

1 can (14.5 oz) chicken broth
1/2 teaspoon salt
1/3 teaspoon black pepper
1 to 1 1/2 cups milk (I use 2%)
3 tablespoons butter
1 medium onion chopped
1 cup sliced celery (I omitted before and it still tastes good)
1/3 cup all-purpose flour
2 cups diced, cooked chicken (about two breasts)
2 cups frozen mixed vegetables (broccoli, carrots, & cauliflower combo)
1/2 teaspoon dried thyme leaves
1 teaspoon chopped fresh rosemary or 1/4 dried rosemary
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 (9 inch) refrigerated pastry crust

Preheat oven to 400'F.

Pour chicken broth, salt, and pepper into a glass measure bowl; add enough milk to equal 2 1/2 cups.

Melt butter in large saucepan over medium heat. Add onion and celery. Cook and stir 3 minutes or until translucent. Stir in flour until well blended. Gradually stir in broth mixture. Cook, stirring constantly, until sauce thickens and boils. Add chicken, vegetables, thyme, rosemary, and parsley. Pour into 1 1/2 quart deep round casserole dish.

Roll out pastry. Cut slits or make cutouts. Place pastry on top of casserole. Roll the edges. Bake about 30 minutes until the crust is golden brown and the filling is bubbling.

Dream Bars

Nat could you please post this recipe? I love these. I think I may have eaten the whole pan myself!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 1 cup chopped walnuts
• 3/4 cup semisweet chocolate chips
• 3/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Banana Chocolate Chip Muffins

these are fluffy and lovely!

1 3/4 cup all purpose flour

3/4 cup sugar

1 tsp each baking soda and powder

1/2 tsp salt

1 egg

1/2 cup vegetable oil

1/2 cup sour cream or plain yogurt

1 tsp vanilla

1 cup banana

1 cup chocolate chips

Combine flour, sugar, baking powder, baking soda, and salt. Mix yogurt/sour cream, oil, vanilla, and egg just till combined. Stir in dry ingredients just till combined. Add banana and chocolate chips. Fill lined cupcake tin almost to the top, more than 2/3. These dome really nicely. Bake at 350 for 20-22 minutes (when edges are slightly golden). Cool on rack (if you can wait that long!)

Fresh Tomato Salsa

Photo courtesy of All Recipes.com

• 3 or 4 tomatoes, chopped (I like the vine ripened tomatoes)
  
• 1/2 cup finely diced onion
  
• 1 clove of garlic minced
  
• 2 serrano chiles, remove seeds and finely chop
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Add all the ingredients in a medium sized bowl. Then refrigerate for one hour before serving. This was seriously the best salsa. If you want to make it spicy keep the seeds in the chiles and you can always add more. We like it mild in our family.