Thursday, October 25, 2012

Best Ever Chewy Chocolate Chip Cookies
These really are the best ever cookie!! SOOOO yummy. My sis-in-law, Louisa gave me this recipe.  Just make sure you don't over bake them! 

1 cup margarine (softened)
1 cup brown sugar
1 ¼ cups white sugar
½ tsp salt
¾ tsp baking soda
2 eggs
1 Tbsp vanilla
3 cups flour
1 pkg Hershey’s Milk Chocolate Chipits

Beat margarine
Add brown sugar, white sugar, salt and
baking soda and beat with margarine
Mix in eggs and vanilla
Blend in flour
Stir in Chocolate Chipits
Spoon onto greased cookie sheet
Bake at 350° for 10 minutes

The Soup Nazi's Mexican Chicken Chili

  --> My mom was raving about this soup (they served it at their Relief Society party back in March) saying how delicious it is, so I requested the recipe. Turns out... she was right, and it's amazing.

The Soup Nazi's Mexican Chicken Chili
  • 1 pound chicken breast fillets (4 fillets)
  • 1 tablespoon olive oil
  • 10 cups water <--- OMIT this if you don't feel like letting it simmer for 4-5 hrs!!! I just put 3 cups of water in mine, and only simmered it for a little over an hour...
  • 2 cups chicken stock
  • 1/2 cup tomato sauce
  • 1 potato, peeled & chopped
  • 1 small onion, diced
  • 1 cup frozen yellow corn
  • 1/2 carrot, sliced
  • 1 celery stalk, diced
  • 1 cup canned diced tomatoes
  • 1 15-ounce can red kidney beans, plus liquid
  • 1/4 cup diced canned/jarred pimento (fyi: it's the red bits that they stuff inside green olives... look for it by the pickles, or mexican food!)
  • 1 jalapeno, diced (I just dumped a small can of chili's in mine instead!)
  • 1/4 cup chopped Italian parsley
  • 1 clove garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • dash cayenne pepper
  • dash basil
  • dash oregano
On the side:
Sour cream
Pinch chopped Italian parsley

1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. (I used the crock pot, left it in there for a few hrs. nice n' tender) Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand (hahaha... psych! USE YOUR BOSCH/KITCHENAID!!!) into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours (unless you only put 3 cups of water... simmer until it's reduced to your liking, and all the veggies are tender!). Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.

Bannaberry Bombs

I was looking for a healthy banana muffin recipe  and I came across this one in my "Loneyspoons"  cookbook.  I have to find healthy baking recipes because I love to bake and I could probably be 300 pounds, especially when I am nursing!!!  I LOVE to eat when i am nursing!! :) Usually I eat pretty healthy but for some reason when I am nursing I find it hard.

Anyways, this is a great recipe.  It has a lot of fibre, flax, oats, whole wheat and blueberries.  If your family doesn't like blueberries in their muffins (like mine)  I just used half the amount of blueberries.  Also, this recipe doesn't have a lot of sugar, so make sure your bananas are nice and ripe!
  • 1 cup quick-cooking rolled oats 
  • 1/2 cup each whole wheat flour and all-purpose flour
  • 1/2 cup sugar
  • 1/4 ground flax or wheat germ
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup ripe bananas (about 3 large or 4 small)
  • 1/4 cup butter melted
  • 1 egg
  • 1 cup fresh or frozen blueberries
  1. Preheat oven to 375.  Spray a 12-cup muffin tin with cooking spray and set aside.
  2. Combine dry ingredients in a large bowl.
  3. in a med. bowl whisk together bananas, butter and egg.  add wet ingredients to dry and stir until just moistened.  Gently fold in blueberries.
  4. Bake for 20 min.