World’s Best Chocolate Chip Cookies

INGREDIENTS:

3/4 c. sugar
1 c. brown sugar
1 c. butter
1 tbsp. vanilla
2 eggs, slightly beaten
3 c. flour
3/4 tsp. baking soda
3 c. semi-sweet chocolate chips
1 c. nuts (optional)

DIRECTIONS:

Preheat oven to 350 degrees. In a large bowl, combine sugars. Add butter and cream together. Add vanilla and eggs, mix. In separate bowl sift the dry ingredients and add to creamed mixture. Mix well. Dough will be stiff. Add chips and nuts. Drop dough by tablespoons onto cookie sheet. Bake 10 to 12 minutes.

Alex’s Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
18 oz. semi-sweet chocolate chips
1 c. butter
1/2 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs

DIRECTIONS:

Preheat oven to 350 degrees. Mix flour, soda, and salt in small bowl. Beat eggs, butter, sugars, and vanilla in large bowl until creamy. Add flour mixture to large bowl and mix well. Stir in chips. Sample some chips to make sure they are yummy. Put giant globs on ungreased cookie sheets. Bake 8-10 minutes until golden and melt chips.

Be sure to have a kid close by to gobble them all up!

Best Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

DRY:

2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. chocolate chips

WET:

1 c. butter (soft, not melted)
1 egg
1/2 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla

Mix dry and wet in separate bowls. Make sure butter is soft but not melted. Pour dry into wet bowl while mixing. Drop 1 1/2 inch drops onto ungreased cookie sheet. Cook until tops aren’t shiny and edges are light brown (8 minutes or so). Immediately take from oven and transfer from sheet to cooling rack. Do not overcook (this is the secret).

Bonnie’s Best Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

Preheat oven to 375 degrees.

Beat together:

1/2 c. butter
1/2 c. solid shortening
1/2 c. granulated sugar
1 c. finely packed brown sugar
1 tsp. vanilla

Add 2 eggs, beating until fluffy and light. Gradually beat in:

1 3/4 c. unsifted flour
1/2 tsp. salt
1 tsp. baking soda
2 c. Old-Fashioned rolled oats

Add 1 cup walnuts and 6 oz. package of chocolate chips. Drop by teaspoonfuls onto cookies sheet and bake 8-10 minutes or until browned. Cool on rack. Yield: 6-7 dozen.

Chewy Chocolate Cookies

INGREDIENTS:

1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. all purpose flour
3/4 c. Hershey’s cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. Reese’s peanut butter chips or Hershey’s semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend. Stir in baking chips. Drop onto ungreased baking sheet. Bake about 9 minutes; do not over bake. Cookies will be soft. They will puff while baking and flatten while cooling.

Makes about 4 1/2 dozen.

Easy Chicken Pot Pie

INGREDIENTS:

1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

DIRECTIONS:

Drain chicken and vegetables. In a large bowl, mix the first five ingredients.

Place mixture into pie crust and top with second.

Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.

Beer Cracker Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Shell:

2 cups finely crushed Club or Town House crackers
4 tablespoons melted butter

Crust:

2 cups flour
3/4 cup Crisco
1 teaspoon salt
1/4 cup boiling water
1 teaspoon parsley flakes

Filling:

1-2 lbs chicken sliced 1″ cubes
1 bag frozen mixed vegetables
2 tablespoons olive oil
1 bottle beer or 12 oz white wine
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon Lipton Onion Soup mix
1 can condensed Cream of Potato soup
2/3 cup milk
1 tsp salt (optional)

Crust:

In a 4×9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.

Chicken:

Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks “golden brown”. Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.

Crust:

Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8″ thin.

Baking:

Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.

Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.