Best Ever Favorite Chocolate Chip Cookies (Now my favorite)

2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1.5 cups brown sugar
2 eggs
2 tsps vanilla extract
2 cups jumbo semisweet chocolate chips
1.5 cup chopped pecans or walnuts

Preheat the oven to 375 degrees. Sift together the flour, baking soda and salt; set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips and nuts. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased baking sheets.

Place in the refrigerator until dough gets chilled.

Bake for 10-11 minutes in preheated oven. Cool and remove from pan.

Cheesy Chicken Chili

3 chicken breasts, cut into bite size pieces
2 cans white cannellini beans
salsa
chili seasoning
provolone cheese or any cheese you have on hand

Brown chicken pieces, season with salt and pepper. Add beans, salsa and chili seasoning and simmer. Add cheese and let it melt right before serving.

Can be served with white rice.

Chicken Della Casa

2 boneless chicken breasts, pounded thin
1 container fresh mushrooms, sliced
1 can artichoke hearts, cut in half
flour and 1 egg beaten, with fresh parsley
5 cloves minced garlic
provolone cheese
grated cheese
splash of lemon juice
white wine

dredge chicken in flour and beaten egg seasoned with salt, pepper and cheese.

Saute on both sides until golden brown. Remove from pan and place in baking pan.

In another pan, saute mushroom in a little olive oil and butter until light brown. Season with salt and pepper. Add artichoke hearts until warm.

Wipe the pan that you used for the chicken. Melt some butter. Add garlic and cook until soft but not brown. Add wine, lemon juice and the mushrooms and artichoke hearts. Heat until the flavors come together. Drain the juice and spoon everything over the chicken. Cover with provolone cheese and put in the oven until the cheese melts.

Mom's Eggplant Lasagna

2 eggplants, sliced thin
container of spaghetti sauce (homemade) or jar
mozzarella cheese
pecorino romano cheese
ricotta cheese (big container) whole milk
2 eggs for ricotta
garlic powder, salt and pepper, parsley, basil


Mix together: ricotta cheese, 2 eggs, romano cheese, and seasonings.

For the eggplant:
Bread crumbs (unseasoned)
2 eggs beaten to dip eggplant
flour

Slice and salt eggplant. Dip in flour, beaten egg with a splash of water, and then breadcrumbs seasoned with romano cheese, s & p, garlic powder, parsley and basil.

Fry in hot oil until golden brown. Drain on paper towel.

To assemble:

Ladle sauce in bottom of pan. Layer eggplant, then ricotta cheese, another layer of eggplant, then sauce, then mozzarella, then grated cheese. Repeat layers.

Cover with plastic wrap, then foil. Bake at 350 degrees for 35-40 minutes. Let set about 20 minutes. Then serve and enjoy!