Southern Banana Bread - Use this Recipe from Now on

 I also used this same recipe for zucchini bread and added cinnamon. 

Vivian’s Chicken French

 Pound boneless chicken breasts thin. 

Coat boneless chicken breasts with flour, then egg mixture (2 eggs, to 2 Tablespoons Italian grated cheese),

Fry in oil until golden brown. 

Sauce:

3 sticks butter

Garlic powder

1/4 chip sherry wine

1/2 cup water

Lemon juice

Chicken base

fresh parsley

To assemble: spray casserole dish with Pam. Spread a little sauce on bottom. Make one layer of chicken. Sprinkle with cheese and small amount of sauce. Repeat. Then pour remaining sauce on chicken. Add sliced lemon on top  

Bake about 45 minutes at 350 degrees. 

Raspberry Filled Shortbread using Williams Sonoma Cookie cutters

Ingredients

• 1 1/2 cups unsalted butter (3 sticks)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 12 oz. jar seedless red raspberry jam
• Powdered sugar for sprinkling
• Directions

1. Preheat oven to 350.
2. Using the paddle attachment, mix the butter and sugar until just combined.
3. 
   
4. Add vanilla.
5. 
   
6. In a medium bowl, sift together the flour, and salt. 
7. 
   
8. Add slowly to the butter mixture and mix on low until the ingredients start to come together.
9. 
   
10. Shape the dough into a flat disk, wrap in plastic wrap, and chill for 20 minutes.
11. 
    
12. Roll dough to 3/8 – 1/2 inch thickness. 
13. 
    
14. Use your favorite cookie cutters or cookie stamps (I use the Williams-Sonoma Thumbprint Cookie Stamp Set of 3).
15. 
    
16. Place cookies on cookie sheet using a silicone baking mat or parchment paper (I prefer the mats). 
17. 
    
18. FREEZE FOR 10 MINUTES BEFORE BAKING!
19. 
    
20. Bake for 21-22 minutes. 
21. 
    
22. You may need to push the centers back down a bit if using the cookie stamps. Let cool.
23. 
    
24. Using a plastic bag or piping bag, pipe jam into the centers of cookies. Dust with powdered sugar.
25. ENJOY!!

Alice’s Ice Cream Cake

 Oreo cookies

1/2 cup butter

2 gallons ice cream any flavor (take out of freezer to soften)

Strawberry or raspberry preserves

Chopped peanut butter cups or any candy of your choosing

2 tubs cool whip

Hot fudge sauce

Caramel sauce

Chop about 3/4 package oreos in food processor. Reserve some crumbs for topping  

Add pats of butter and mix together. 

Pat into 13 x 9 inch pan. I sprayed the pan with Cooking spray first. 

Freeze about 15 minutes. 

Add first layer of ice cream and freeze about 15 minutes. This makes it easier to spread sauce. 

Add caramel sauce (put in microwave about 30 seconds) and freeze about 15 minutes. 

Add layer of strawberry or raspberry preserves and a tub of cool whip, freeze 15 minutes. 

Add second gallon of ice cream and chopped peanut butter cups and freeze 15 minutes. 

Lastly add hot fudge (put in microwave about 30 seconds) and top with cool whip. 

Sprinkle reserved crumbs and freeze until firm. 

Chik Fil A coleslaw

 

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.