Hello Dolly Bars

 

You can also add butterscotch chips. 

Perfect Chocolate Chip Cookies - use this from now on

 

4.26 from 1481 votes

Perfect Chocolate Chip Cookies

These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

Prep Time10 mins

Course: Dessert

Cuisine: American

Keyword: chocolate chip, chocolate chip cookies, classic cookies, cookies

 

Servings: 18 large cookies

 

Calories: 

 

Author: Kim Lange

Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet. Use less chocolate chips if you want more cookie and not as much chocolate such as 1 ¼ cups to 1 ½ cups. 

Instructions

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
• In a medium bowl, sift the flour, baking soda and salt together.
• In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
• Add the egg and vanilla and mix on low speed until mixed in.
• Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
• Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
• Chill dough if dough is warm.
• Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
• Small cookies bake 10-12 minutes
• Large cookies bake 10-13 minutes.
• Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
• Makes  18 -30 cookies depending on size.
  Refrigerate the cookies before baking. 

Notes

Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.Make sure your baking soda is not expired.

Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 ¼ cups of chocolate chips as the recipe calls out.  If you want to tone down the chocolate chips, just use a lesser amount to your liking.  

Super Moist Zucchini Bread - Use this recipe from now on

 

2 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 c sugar
1 c mayonnaise (hellman's is best)
3 eggs; lightly beaten
2 c grated zucchini; drained
2 tsp vanilla extract
1 c chopped pecans

Steps

Preheat oven to 350
Whisk dry ingredients together in a mixing bowl
Add all other ingredients together and blend until thoroughly combined.
Divide batter between two greased loaf pans.
Bake 40 minutes or until golden brown
Allow to cool for 20 minutes before removing from pan. Store in an airtight Ziploc bag to retain moisture.


Top with Jan’s Streusel Topping recipe found in this blog. 

Buffalo Chicken Dip

Ingredients

• 2 12.5oz cans chunk chicken drained - 9.75oz or 12.5oz
• 2 8oz packages cream cheese softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce such as Frank’s Red Hot – I like the Buffalo Wing Sauce
• 1 1/2 cups shredded cheddar cheese
• 1 bunch celery
• 1 box chicken-flavored crackers

Instructions

• Heat chicken and hot sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
• If cooking in the oven, add to a 450-degree oven for 10-15 minutes.
• Serve with celery sticks and crackers.

Notes

Crock Pot Buffalo Chicken Dip Instructions: 

1. Add ALL of the ingredients below into the slow cooker and turn on low for 3-4 hours.
2. Once all of the ingredients are completely melted and heated through, give it a good stir.
3. Next, switch the crockpot to the warm setting to keep this cheesy and spicy dip nice and creamy for your party!
   

Dinosaur BBQ Ribs

 All Purpose Rib Rub

1/2 cup paprika

1/4 cup kosher salt

1/2 brown sugar

6 tablespoons onion powder

1/4 cup chili powder

1 tablespoon black pepper 

1 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients in a bowl and rub together with your hands. Store  in a glass or plastic container. 

For ribs:

Use 1/2 recipe of rub. Preheat oven to 250 degrees. Add some water and cover with foil  

Rub ribs on both sides. Place in shallow pan skin side down for 3 hours. Turn halfway through. Mix some oil with rub mixture to baste ribs with. Finish on the grill. 

Cauliflower “Mac and Cheese”

 1 head fresh cauliflower, cooked and drained

1 cup heavy cream

4 ounces cream cheese

8 ounces cheddar cheese, shredded

1 teaspoon Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

Salt and pepper to taste

Cook the cauliflower and drain. 

Bring the cream to a simmer. Use a whisk to stir in small chunks of cream cheese until smooth. 

Stir 6 ounces of shredded cheddar cheese. Save the other two ounces for garnish. Mix until the cheese melts. 

Add the Dijon mustard,turmeric, powdered garlic, salt and pepper. The sauce will become a smooth yellow color. 

Add the cheese sauce to drained cauliflower. 

Sprinkle remaining cheese on top. 

Mediterranean Chickpea and Tomato Salad

 1 can chickpeas, drained

Grape tomatoes, halved

Red onion

Cucumber

Red onion, chopped

3 cloves garlic

Kalamata olives, halved

Feta

Fresh basil leaves

Fresh mint leaves

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

1 tbsp olive oil

Garlic powder

Onion powder

Oregano

Salt and pepper

Mix all together except feta. Let sit one day to marinate. Top with feta when served